11/06/2016 Saturday Kitchen

I'm Donal Skehan and this is Saturday Kitchen Live.

Welcome to the show! It's great to be back!

We're on early today to make way for Trooping the Colour

and the Queen's official birthday celebrations.

I've managed to wake up two fantastic chefs to join me though.

The award winning chef and cookbook writer who ran the kitchens

at the top London restaurants, Delfina and the

And the chef in charge of the iconic Pont de La Tour restaurant

Making his first visit to Saturday kitchen,

Frederick Forster. Good morning to you both.

Good morning! Both awake? Very much so.

I'm getting there. Maria, what are we cooking? I'm cooking Greek pulled

duck burger with a spiced duck popcorn, apple and peach slaw,

pickles and watercress. Nice. It looks delicious and the

little popcorn as well? Yes, on the side.

I'm excited about that. It sounds fantastic. Freddie, what are you

cooking? I'm doing a rack of lamb, potato gnocchi, provencal

vegetables. With basil pesto. Very seasonal.

And the debut on Saturday Kitchen. Yes. Indeed.

Now that's some tasty sounding breakfast options!

And there are more top dishes in our archive films

from Rick Stein, The Hairy Bikers, Brian Turner with Janet Street

Porter and James Martin. Our special guest today shot to fame

Number One singles and platinum albums followed, recently she's been

busy starring in the hit stage show, The Bodyguard and is soon to do

Welcome to Saturday Kitchen, Alexandra Burke.

Thank you very much. Lovely to see you.

Nice to see you too. I am a big fan. I have popped and

locked to many of your songs in the discos up and down the country.

You will have to show me the moves! You are interested in cooking? I

love cooking. And baking. I have a sweet tooth. But I do love cooking.

My parentsen joy cooking so from a young age I've enjoyed watching them

in the kitchen and learning bits and bobs. I don't them I'm as good as

you but I can do my best. We will help you.

I'm a good taster! I can taste it all.

Now at the end of TODAY'S programme I'll cook either food heaven

or food hell for Alexandra. It's up to the guests in the studio

and a few of our viewers to decide which one you get.

Oh, pad Thai. I'm such a food Magee. I love food. But pad Thai is a

favourite. And the food hell? I don't like

prawns that much! Well, we can so that out! A choice between a pad

Thai with chicken or prawns! So it's a choice between something

Thai or something with prawns. For food heaven, I could make my

version of one of the most popular Thai dishes a chicken pad Thai!

I'll make a paste with garlic, coriander roots, red chilli and lime

zest, add this to a wok with chicken, spring

onions and bean sprouts. I'll toss in rice noodles

with a beaten egg and season it with fish sauce, sugar and lime

juice and garnish it with peanut You seem happy about that? Singing

Or Alexandra could be having food hell, prawns and I've got a spicy

I'll cook tomatoes with celery, fennel and onion along with garlic,

Then add fish stock and potatoes and cook it all gently before adding

It's served with a nice piece of rustic bread.

It does look good. Thank you! I cooked that yesterday!

As always we'll find out what Alexandra gets at the end

You can send us questions through social media

using our #saturdaykitchen and we'll try and answer as many as we can

throughout the show! Let's get started!

Very exciting stuff. Remind us of the dish.

Indeed. I'm doing a Greek pulled duck burger with a spiced duck

popcorn, apple and peach slaw, pickles and watercress.

Be careful how you say that. Greek pulled duck burger with a

spiced duck popcorn, apple and peach slaw, pickles and watercress? Yes. I

have ground the duck. Could you get the butcher to do

this? Yes, you can. The duck has also been brined.

It is early in the morning to be handle handling a duck like this. So

tell us what is in the brine. Waterer, sugar, sherry peppercorns.

Could you do this with chicken? You could do it with your Christmas

turkey. The spices are Christmassy? Really?

And a little bit Greek! I can lie where this is going.

I have ground coriander, fennel seeds, cumin and chilli flakes.

There is the zest of a lemon and orange. Bay leaves, and garlic. We

will not season the duck with the salt as the brine is salty.

As that is a salt and sugar solution.

This is great for the summer too? It is great on a barbecue. Someone

always wants something on the barbecue, with the veggies and the

sausages, so this is going to go in the oven but it could be finished in

the barbecue. Where is the inspiration coming

from? When I worked in California. We used to have a lamb burger on the

dish. We changed it for the season, so I thought it would be somery to

do it with duck. We put about a litre-and-a-half of water in. Cover

it with foil. 180 for 4.5 hours. Until it is tender.

You can cook this ahead of time? Yes. That is great. Then take the

foil off and crispsen up the skin. Lovely.

Into the oven for how long? 180 for 4.5 hours.

We have one that is cooked. Alongside the duck burger is...

Sorry, could you use peaches instead of oranges? Yes, that would be

really great instead of the oranges. They are in season now.

That would be really nice. So this is the finished duck. The

skin is crispy. This is what we were thinking would

work well on live television! Luckily, I am not wearing a white

top. I was nearly! So, take the duck out.

It is really tender. It will fall apart. That is a good sign.

So, drain off the juices. Normally, you throw the juice away, or reduce

it and skim the fat off. But the fat has the flavour of the duck. So the

fat is what we are cooking the popcorn with.

You are speaking my language! That is fantastic! Yes, as the fat has

the flavour. Absolutely. Duck popcorn. This must

be inspired from California! I love porn corn. I have an obsession with

it. Normally, we use onions but here we are using popcorn.

So this is the reduced sauce here. The sauce is the glue.

So the shredded duck and the lovely onions too, you are keeping those in

there. And using all of the bird with the juices.

Yes, there is nothing left. This is delicious. Is this a Greek

recipe? Or Greek-inspired? I am not a traditionalist. If my dad saw

this, he is grooeblg, he would say "oh, my gosh! ."

You are inspired by dad? Yes, he rused to have a restaurant in

Richmond. But he is in Cyprus now. He could be watching today? On the

iPlayer! What age is your dad? Old enough to use an iPhone. So, Donal

this is a trick. Three concernals of popcorn. In the pot with a little

water. When they pop I know that the pan is ready.

So at temperature. A good top tip for anyone making popcorn.

Yes, and always have a lid! I heard if you popcorn and leave the lid

ajar, it means that the steam escapes and it allows for the better

quality popcorn? I did not know that! You learn so much here.

So here is white peaches and a granny Smith apple.

This is a really fresh coleslaw? Yes, really fresh. Coleslaw is more

with the mayonnaise but this, we are not using Mayo as there is a lot of

fat in the duck. This is going to be really,

fantastic flavours? Yes. And we are flavouring it up with Ouzo, one of

my favourite Greek ingredients. Wonderful. How do you take it? With

a little bit of ice. Not too much water, I don't want to dilute the

alcohol! It is very early! . What about you? Just straight down you

and you are grand! Alexandra, Ouzo? Just give it all! What about a duck

burger, are you in the mood for a duck burger? Yes, I love duck. So

really in the mood for that. And the popcorn? A comblooef with

duck popcorn? You never know. You eat burger and chips, this is

burger and popcorn. Do you shout "Ooopah" when you are

drinking Ouzo? Normally not after the first one but after three or

four, for sure, it is the only word that I can remember! So, Ouzo, cider

vinegar and lemon in the slaw. Maria, could you use a duck confit?

Yes, if you thought this was too much of a faff to cook the duck, you

could go for the duck confit legs. You can buy amazing duck confit.

This is great. It is the sort of dish you want... I would love this

on a Friday evening. Something quick and tasty. That slaw smells really,

really fresh. Yes, great. I think I have mentioned that once

or twice. I am excited by the slaw! Can you slice the gherkins.

I have a new name for you, Donal Duck.

I was fate waiting for someone to say that! Are you OK with that? I'm

OK! So, I have the popcorn and now here I'm adding the duck fat with

fennel seeds, salt andY flakes. You can add whatever you like.

There are some people on Twitter, worried about how unhealthy this

could be with the popcorn? In life it is all about the balance.

So if you have a duck burger on a Friday night, you have something

healthy in the morning. It is about balance. You live once.

If you hold back all the time, is there a point? Do you like cheese in

the burger? I do. Freddie I love cheese.

We are using cheep's cheese, that is salty. So pile on the slaw.

Alexandra, cheese as a singer, is it something that you avoid? It is but

as it is a Saturday and I only have one show, I say, you only live once,

let's get it all in! They will be wild in the aisles tonight! You are

performing on stage? Yes, back to Eastbourne to perform.

Everyone will know you are full of duck burger? I apologise in advance

but I have to live my life! Right, we have our beautiful duck burger. I

am obsessed with the pop cosh. It is so good. You have to try this.

The burgers look fantastic. Remind us of the name of the dish? Greek

pulled duck burger with a spiced duck popcorn, apple and peach slaw,

Beautiful. Beautiful.

It looks so tasty! It is a bit of a mess.

I will clear it down! You guys are in for a treat.

Freddie is ready. I would say McMcDonald but this is much better!

I will go with the Donal Duck. Please! I feel like my childhood is

coming back to haunt me. This is great food. This is Friday

night food or Saturday evening! This is beautiful.

Can I go in. You can make the burrers before,

wrap them in paper and they will not dry out.

It is lovely and fresh. Very, very tasty.

Right let's see what our wine expert Susie Barrie has chosen to go

It is the Queen's birthday and where better to choose wine than winter?

Let's go and have a look around. The rear's gorgeous Greek Doc Berger

is made for rose wine. Given the UK is also celebrating the Queen's 90th

birthday, one option is to choose an English rose, one like this which is

really juicy and easy drinking. But Maria's Greek inspired dish is

packed with bold flavours added needs more weight and intensity,

suffer that I'm heading to Spain, and I've chosen a right and fruity

wine with a hint of spice. Most wineries are best known for the Reds

and this is no exception. But the estate has also been producing very

characterful rose wines like this since the beginning of the 20th

century. It smells of sour cherries and spice. The dish has such a range

of flavours and textures and you need a wine that can cope with the

overall -- and that's exactly what this does. The flavours are ideal

for the sweetness and the peach. The acidity helps cut through the

richness of the Dutch and the popcorn and there is a hint of wood

spice that picks up you to flee on the coriander, the cinnamon, the

human and the fennel. The dish is inspired and I hope you will agree

that this refreshing rose is its match. Do you know what? This is one

of my favourite Spanish wines. She is on it. It works beautifully with

that. Tell us what you are cooking. Rack of new season lamb, with

Provencal vegetables, you're going to make basil pesto, aubergines,

potato dumplings. A lot going on. We might need a bit more wine.

Alexandra, are you OK? I'm really good! This is all mine. Perfect.

And don't forget you can tweet questions today

Please be kind everybody! Right, let's make a dash

for the Mediterranean to catch up with Rick Stein.

He's driving through Greece on his way to enjoy a special

lunch where a rooster is the star ingredient!

For some reason, I'm in a serious holiday mood. I think it's Greece,

really. And farm is just a few miles away. You'd never find it but I

think it's what Greek dreams are made of, good food straight from the

farm, home-made wine and a fabulous setting. Now this, this rooster is

the reason I'm here, because there is a famous dish with chicken and

pasta that I've heard about but never tasted. The basic rule in this

Taverna is that if it is not reared and grown here it is not on the

menu. I could not help noticing, wandering round the back of the

Taverna, this wonderful garden. There's loads of tomatoes growing,

loads of beans, lots of onions, cruise ships over there, or bridging

is over there. This, actually, is producing vegetables for the

Taverna. It's not like some of our trendy places back home with these

very pretty Herb Gardens with a few vegetables. It is for the kitchen,

or is it for the journalists? You can just tell by the look of this,

this chicken is straight from the farmyard. That is how it's always

been on farms, let's face it. You're not going to kill a chicken and keep

it in a bag for a couple of days. Street in the pot. Look at that

golden skin. I've just learned an important, read process in Greece --

culinary. It means frying the rooster in lots of olive oil and

then adding in tomato and cinnamon. I think it is going to be heavy but

also extremely delicious. They serve it with a tiny

pasta, in a combination that is wonderful. I love this pasta, little

squares made in the summer months with wholewheat flour and milk and

dried for use in the winter. It's lovely. Just this, in a well-made

stock, sprinkled with some cheese. It's a real delight.

People say Greek food is too simple and easy but they missed the point,

when it is made with really good ingredients like this, why would you

want anything more complicated? It just works. This was top-class food.

The place was just right. I've always said that I much prefer lunch

to dinner, any day of the week. A long lunch with friends, good wine

and lovely food is one of the great reasons why we were put on this

earth, I'm sure about that. What do you think? I love this. It is one of

those lovely dishes the Greeks do so well. Now it's time to cook in my

lovely kitchen on the island of silly. I dish that takes me back to

when I was in my 20s. I remember it was particularly soothing after a

night on the red Sea. So, I'm making one of the most

famous Greek puddings ever, semolina custard wrapped in Filo Paulo

Street, it is absolutely delicious. I cooked it for some friends of mine

in Sydney and it was the star of the evening. I'm going to whip up the

yolks with sugar and vanilla and fold in the whipped up white later.

What I'm looking to do here is get a white and fluffy look. That will

take about five minutes. That is the right consistency now. I'm going to

add my semolina. That beckons the custard up. In that goes. I'm going

to add that back into the milk and start cooking the custard until it

thickens. That is really ready to go. I'm

going to whisk egg white. When it goes on the oven it will be puffed

up like a souffle. Now we just fold in the egg whites. What a difference

between the traditional British custard pie, which I like, and the

Greek. Fold in the edges of the Filo Paulo Street and this will give it a

really satisfying crunch to the soft, sweet centre. When it comes to

pies, the Greeks really know what they're doing. Plenty of butter on

top so we get a nice lovely glaze when it comes out of the oven and

then we can go straight into the oven. That will take about 40, 45

minutes. It goes extremely well with orange syrup. Basically, dissolve

about 400 grams of caster sugar in 200 millilitres of water and heat.

Add the zest of three oranges and the juice of half a lemon. All you

need now are thin slices of orange to make it look sublime. That's it.

By now the pie is cooked and the semolina custard has a healthy

wobble to it. That needs to cool until set and there you have it. It

is the number-1 pudding throughout Greece.

You can use semolina in lots of ways and I'm not talking

about the old school lunch style dish with jam on the top!

You can use it as a coating for frying and I'm going to use some

to make deep fried squid served with a smacked cucumber salad!

Have you had a smacked cucumber salad before? No! Camp don't. First

we are going to talk about the coding. You can use polenta or

semolina. It gives a coating to your squid. It is well worth having. A

little pinch of chilli pepper, paprika, or cayenne pepper. We're

going to make this coating for the squid. I need to know all about the

fantastic, you are so busy right now. Bodyguard, you're going onto

Sister Act, you're working on your next album. I cannot complain, and

having the best time of my life at the moment. I'm finishing off

Bodyguard in Eastbourne, and then we go to Monaco to finish off the whole

tour. Then I start Sister Act at the end of July, we open up in Leicester

and we take it to Monaco straight after. We're in Monaco do you do it?

I cannot tell you. Look online. That is not a lot of time to learn! I'm

learning the script at the time. S you must want to break into Sister

Act whilst doing your current act. This is the thing! They are

completely different characters. The director and choreographer for

Sister Act give me a good tip. He said two hours a day is all you need

to focus on the script and the songs, let go and go into the gym

and do something to take your mind off it and then perform in the

evening. It is difficult. It is full on. Obviously your role in the

Bodyguard is iconic. I know, what an honour. They always warn you against

singing these iconic songs, how does it feel to go up on stage? It is

amazing, I remember when I was much younger and my mum did backing

singing four Whitney Houston on top of the Pops. I never got a chance to

meet her. My mum did. It was just an amazing feeling to know that she,

that my mum got to work with her and now I'm doing her songs every single

whites. -- every single night. I've was been a massive fan and I grew up

listening to whip used. Such a privilege. It really is. Will it be

sad to move on? It will be... Look, he is smashing it. We are smashing

the cucumber. I'm great to give you a rolling pin and you will do this

as well. The reason we smacked cucumber, they are literally falling

apart in the studio here. You've done this before.

We are tenderising this cucumber. You don't want to split it you

definitely have the method there. I could be your assistant! I'm

telling you. Once it is tender, you have to stop.

Is it tender? Let me touch yours? I have 100 at the restaurant, you can

come and work for me! Just take Alexandra! We have the cucumber that

is smacked it is nice and tender. The reason is so that it takes on

the pickling liquid. Take the cucumber, split it in half and take

the seeds out. The cucumber has gone from a crisps texture into something

a little more tender. It is an interesting technique. It is Chinese

it is wonderful, as you get a lovely sweet and sour taste to the

cucumber. It works well with the squid. That has had two minutes

nicely cooked. Tumble it out. Drain it on the

kitchen paper. This is almost ready to serve. Alexandra, I'm extradited,

I love all of your songs. But tell me about the third album? I've been

recording the third album since 2014. I was supposed to release it

after The Bodyguard. It would have been this year but then I took on

Sister Act. I could not promote the album and a tour at the same time.

It is difficult! I have put the album on hold. Sister Act will

finish at 2017, at some point, late 2017 and hopefully releasing the

album then? So, 2017, we finish? Yes! There we

go. There is me going on to 2018! I have

problems. Giving myself mark work. So hopefully, I will be able to

release the album then. But if the opportunity comes about that I

cannot refuse, like Sister Act, you have to take it. It may never come

back. The opportunity for Stister Act has been put here and I'm

excited for a new challenge. That opens in Leicester at the 10th

of July? Yes, at The Curve. Wonderful. You have to have

favourite songs? What is it for Sister Act? Fabulous Baby.

Can you sing it for us? I'm on vocal rest. I drink wine! Another on the

show is Sister Act it is a beautiful song. A slow song, where Dolores

realises she is loved by the nuns and takes that moment to realise and

she appreciates their help. When you watch the show, you will come. You

will be my guest. You will hear that song. I can't wait to perform it.

I have not done it yet. Is there songs from the film? No!

That's a good point it is all original music.

There are no songs from the actual move Magee itself. So it is

beautiful to hear it is original music. So I think people really

enjoy it. Fantastic.

We have to say a special hello to Polly Long. She is watching, so

happy birthday, Polly! Maybe she can see Sister Act! Yes, come and see

Sister Act. That is the birthday sorted! Yes,

back stage, just tweet me. I will tweet you back.

You answer your tweets? I do. I'm a woman of my words. But don't all

start making names to say that they are Polly.

Could you imagine! ?! There we go. This is our beautiful salt and

chilli squid. . Amazing.

This is great party food. Stuff you can serve up straight away.

Really quick. You will have to tell me what you

think, I will have some of the smacked cucumber! Oh, yeah!

So what will I be making for Alexandra at the end of the show?

It could be her food heaven, pad Thai and I've got a slightly

untraditional but delicious version with chicken I could be making.

I'll make a paste with garlic, coriander roots, red

chilli and lime zest, add this to a wok with chicken,

I'll toss in rice noodles with a beaten egg and season it

with fish sauce, sugar and lime juice and garnish it with peanut

Or it could be food hell, prawns and a spicy

I'll cook tomatoes with celery, fennel and onion along with garlic,

Then add fish stock and potatoes and cook it all gently before adding

It's served with a nice piece of rustic bread.

The boys are in Sweden and having a go at making the national dish -

Meatballs are to Swedes, what sausages are to us - the best

comfort food there is! So much so, that the famous yellow and blue

furniture store, sells 1 billion of them every year! That's a lot of

balls. But we are not going to flat-pack furnitureland for ours,

oh, no, we are making our own, of course! Don't be feeled by the deer,

we are not fooled by the venison. We are after a traditional ingredient.

We are cooking wild boar meatballs! Yeah, proper meatballs to celebrate

the game of Sweden. The Viking meatball, the Norse Gods, Frey and

Freya. The wild boar was a symbol of power. The boar is important to the

spirit as well as the belly. At the table of feast in Valhalla,

after you have died, there is an endless wild boar to eat... Forever!

Aye! But enough mythology, we have to buy mince.

It is not just Vikings that have a taste for the wild boar. Today you

can hunt for it in the forests, or in the supermarkets! Everybody loves

meatballs. Like many things in life. It starts with onions. One, two...

Thank you. Two onions chopped finally. I will

cleave this into a million thousand and pieces.

Fine dude, fine. And more. The onions will sweat like

an English villager about to be raided by a Viking.

What I find fascinating about the Vikings, is that they did the most

amazing voyages and seamanship without GPS and engines. It was

incredible. As readily available here, the boar

must be culled readily but, beef and pork will do. Whatever you do add

breadcrumbs. If gives the meatballs the springy

texture. In go egg and anchovies.

ABBA and anchovy. My, my, and they did not discuss much Money, Money

Money! Along with the onions, anchovies and garlic, some cream and

follow that with grated newing Meg, salt and pepper. Then, get

squidging! Viccings did not use spoons. No. Marvellous. It is good,

using hands makes it evenle distributed. And you could feel it

as you go -- Vikings. Let your mate gently shape and

tickle the meatballs in a frying pan.

We have to try one. Just slightly pink in the middle.

Perfect. Great. Now doubts Seasoning. Perfect, mate.

But what makes them properly Swedish is the sauce.

The meatballs are served with a white wine gravy and on the side

some Lincoln berry jam. We are going traditional.

Starting with the basic white sauce of butter and flour and we are

adding a glass of white wine. Only, one, mind, the booze is

expensive in Sweden. Fantastic.

Then a litre of beef stock. Cook for five minutes. It is reduced,

thickened, not a lump in sight. Beautiful. Now for the good stuff. A

nice splash of cream and lovely home-made Lincolnberry jam. That is

not mine. But it gives a sweet note to the gravy. Are you ready Mr King?

I am, sir. Are you ready meatballs? Meatballs

to the ready! We need fort fiction before we find the news of the test.

That is the DNA test if we finally find out if either of us are

Vikings. Sublime. Really old fashioned way to

season with the anchovies and the old spice it works. So comforting

and flavoursome. You will love it.

Mate, I reckon we have nailed the key dishes of the Swedish smirk as

board. But is it the food of our

forefathers? It is time to unlock the secrets of our past.

I will find out if I am a Viking or not... No, I'm going to find out if

I am a Viking or not. You're not a Viking... ! We are

going to find out whether WE are Vikings or not! To end this

confusion, we have had our DNA tests done to establish who is a true

Viking... This Viking malarkey is tiring.

. It is knocking the hell out of my knees. We have come to Upsala. Home

of the 1,000-year-old burial Viking mounds.

The perfect setting to discover the results of our DNA tests.

We are meeting a Viking expert and archaeologist.

This looks a special place? It is, it is one of the senses of

Vikingtomorrow. It is time to find out the results

of our tests. I thought I may be a Viking given my

Cumbrian lineage. Who are we? I think you are about to tell us it is

a serious moment... I am indeed. I have the results. Shall we do Si

first? Si... Yes? You are not a Viking.

Really? You come from the Alpine regions of southern Germany,

Switzerland and Italy. Italy is a good one, at least I know

why I like chocolate, pasta and beer. Because I am part Swiss,

Italian and German! Dave... ? Yes? You really are a Viking. 5% of the

men on the Isle of Lewis have this mark. In England, the proceedency is

tiny at just 0.1%. This is part of the Norse empire

that stretches along the Scottish coast.

I am standing on the tomb of my forefathers.

Here we go. No point in being jealous.

I am jealous. I am chuffed with that. I've come

home. Oh, dear, Si, you are no Viking but

I am. You can call me the mighty. Will you shut up!

James Martin is indulging his sweet tooth again today.

He's making a salted caramel banoffee cheese cake and serving it

Tasty stuff! And will Alexandra be facing food

heaven, my take on a pad Thai with chicken.

Or food hell, prawns in a spicy shellfish and tomato soup.

You can see what she gets at the end of the show!

Ok, Frederick Forster it's your turn to cook.

We are going to make a beautiful British spring lamb. That is with

gnocchi and pesto. So we start with pesto.

We have to talk straight away about just how incredible a chef you are.

Starting your career with Raymond Blanc, going to work for Gordan

Ramsey, winning a Roux scholarship. And a... I have had to dig this out

of him earlier! I love cooking. I am passionate about what I do. You hope

to be successful. That is how I view it. Nothing more than that.

You are making the gnocchi. I am blanching this basil. Why do you

blanch it? Because I want to take the harshness away but to keep the

nice pigment of the greenness inside the basil. So you get a nice vibrant

colour. It is really intense.

Very much so. So the gnocchi, you baked the

potatoes. So that they are nice and dry. Then

I pass them. Adding salt, pepper, egg yolks and parmesan cheese.

If you are making this at home? Without the instruments, what could

you do? Just make a basic gnocchi, that works very, very well.

What potatoes did you use? I have Desiree. It does not have a lot of

water inside. We have British lamb. That supports the British farmers.

That is important for me. Caramelise it. So get the fat rendered down.

What colour? Nice and golden brown. The aubergines are cooking here. The

gnocchi, with the potatoes and the grated parmesan cheese, the egg yolk

inside. Gnocchi is a simple recipe? I think

a lot of people think it is difficult to make at home. But it is

very easy. I can hopefully demonstrate that. It is a great

piece to have at home. It freezes well. It is a great vegetarian

option and an alternative to potatoes. So technique that people

can have at home, really. The restaurant you are cooking in,

Pont, de la Tour. It is a great location?

It is a wonderful place and team. Very iconic. Steeped in French

history. It is basically French cuisine. Focussing on the provencal

ingredients, seasonal ingredients. It is unfussy food. It is very good

food, done well. Good ingredients. And in a nice setting.

Mix that in nicely. The overlooking the Thames which is

pretty spectacular. Yes, you've got to get if you've not been there. I'm

looking for a do it. What Florida do you use? Did you use 00? I've got a

normal plain flour but you can use that, buckwheat flour, wholemeal

flour. There are many varieties you could use. What is the skill of

gnocchi? Work with nice warm potatoes so it is not too gloomy,

work fast, have big hands. That will always help. I'm not a gnocchi

maker. Once you cut it into intervals, cook it quickly in

boiling water. Place them straight in. Will you head to the pond the --

Pont de La Tour? Absolutely. After rehearsals. I will definitely head

down. It's a date! Lets get back to the cooking. On Twitter they are

saying it is getting hot in here and it's not just the cooking. Let's get

the wine. Can you pour me a glass as well?

A good way to keep the wild garlic, you can make pesto out of it, freeze

it down. It is a lovely, versatile ingredient. Very fragrant. Very

flavoursome. All that good to the side. I don't know if I've done an

incredible job. You've done good job. With the incredible line of

places you've worked, serious pressure of cooking beside you. I

would not say so. I've worked on a lot of good places and that has

helped my career but apart from cooking I enjoy sports, and I must

say hello to my son and nephew. I know they are watching. Keep working

hard. Dreams do come true. Islay are already watching this? They've been

watching since 5am. On Twitter they are asking where the lamb is from.

It is from Norfolk. Beautiful, British land. A little bit of water

inside. Just to take away the actual heat. I love the idea you are using

pesto as salt. It is important. It dilutes the flavour a little bit.

This could be a vegetarian dish. You don't need to put the meat in there.

Honestly, it smells fantastic. The flavour is going on here, you've got

pesto, you're adding sherry vinegar? A little bit. I'm going to add the

gnocchi now. Give it a little bit of piquancy because the land is quite

sweet. My mother used to teach me at home, cooking these dishes, we are

from West Africa, Sierra Leone, so she showed me all these little

techniques, so it is something very close to my heart. S can I ask you a

question, you mention things being in season, is it something you

always take advantage of? I think it is important, especially at the Pont

de La Tour, it is all about cooking in season, they always taste a lot

better. It is important, we always try to change things to suit the

customer, something different. It is important to stay seasonal. This

really is a dish that celebrates the seasons. The wild garlic is on the

way but it is still there. You've got land to come out of the oven.

You stay here. I will look like I'm busy. I think we should hand this

over. A long has this been in the oven? Cooking for 11 minutes and

then we let it rest for a further ten. Then we go. So, service, is

that where we are at? This looks so wonderful. Lovely colours. You could

easily recreate this at home. Absolutely. That is the beauty of

this show. You can put this together. Is this the sort of dish

you would tuck into? Absolutely, and it is about having fun in the

kitchen, and love what you're doing. Experiment. I think it is great.

Would you do a Greek version of land? Absolutely but that is a great

version of it without. Just a little bit of olive oil to finish it off.

Rack of new season lamb from Norfolk, with gnocchi, herbs,

Provencal vegetables and your pesto. Spectacular. Right, it is time to do

some tasting. I think you're hungry after watching that get cooked. It

smells very Mediterranean in here. It is lovely. Absolutely. We can all

go on holidays together now, you have a pop-up restaurant in France

coming up? I do! On the Riviera. If that was a little bit to think for

you we could do a couple of minutes but lovely that will do the job.

Let's see what we have got to go with Frederick's fabulous lamb.

Frederick's lamb dish is full of fresh, seasonal flavours, and I can

just imagine eating it on a summer evening with a glass of chilled

rose. Something like this elegant wine from France. But this recipe

has a definite Italian field and with that in mind I've chosen a

Tuscan red wine that not only tastes fantastic with the despot is also

one of the best value wines I've come across in a long time. It is

this bright and colourful Toscana Rosso. One thing to remember about

matching food and wine is simple wines should not be overlooked

because that simplicity is what is needed to allow the dish to take

centre stage. That smells of black cherries and wild herbs. The

tomatoes and the pesto have quite an impact here. Medium bodied fresh red

like this is ideal to allow the flavours to come through. Plenty of

typical Italian acidity here to offset the rich texture of the

gnocchi. Finally, there's a lovely, savoury note that works beautifully

with that tender rack of lamb. So, Frederick, it may be Italian and

cost less than ?5 a bottle but I hope you'll agree it is a cracking

match for your lovely lamb. What do we think of the wine? Gorgeous. It

goes well with the lamb. I'm not a big drinkers are I've got to be

careful but it certainly goes well with the lamb. Very robust. It goes

really well with the new season lamb. You cannot go wrong with

Norfolk lamb. A few people were asking if it was New Zealand lamb

but it is new season lamb! So will Alexandra get food

heaven, Chicken pad Thai? Or food hell, spicy prawn

and tomato soup? You can find out after a sugar

fix from James Martin. He's at home making a salted

caramel banoffee cheesecake There are small scale food producers

making sweet treats that are just the job for a classy desert and

perfect for eating solo. One pioneer is introducing her goodies with a

modern twist from a kitchen at home. My name is Serena and I have a

business making different grown-up flourless cakes, Marantz, biscuits,

brownies, mainly cakes. They are targeted at adults. I am much more

about the actual taste, which I think is key. All the cakes have the

basic ground Armond, sugar, butter and eggs, just made in slightly

different ways. Every element added plays an important part in the final

texture and flavour. The name, Pearl texture and flavour. The name, Pearl

Groove, came from my mum and dad. My mum's nickname is pearly. She is

very healthy, she has a sugar free diet. And my is Groover. We call

them that because he just grooves around. I am making a whiskey ginger

cake. The flavours added include single malt whiskey, wine...

Sometimes I wake up and I think, I will try that tomorrow and see

whether that works. Sometimes it never works. I don't think I get too

flustered. Sometimes I'm a bit like, I've got to keep going at 100 mph

and I don't have time to have a cup of tea but that's OK. I can't

imagine myself doing anything else. I love it. I love having that risk

and trying to see if whether it is going to work. When it does it is

all-new and rewarding. If you have tasty produce like that where you

live you could buy a pudding but once you've tried my indulgent

recipe I think you will want to cook your own. It is quite difficult to

think of a recipe where you can make one portion but there is one that

I'll was for back on. My delicious chocolate and salted Caramilk and

Offaly cheese cake takes the best bits of two classic deserts and has

some fun with them. This is one you want want to share with anyone else.

So Scott placated but trust me, it is really quick -- sounds

complicated. This is really fool that cream cheese, then creme

fraiche. There is a theme throughout this desert and it continues. Double

cream. What the creme fraiche does is create the cheesecake taste.

That's what you're looking for. That little bit of sharpness. You can

flavour it with whatever you want but that's fundamentally your

cheesecake done. I'm going to flavour mine with some vanilla. This

vanilla pod comes from Madagascar,. You get what you pay for. Much

larger ports. And in a nice setting.

Mix that in nicely. Now, I'm going to flavour mine with

salted caramel. You could make your own topping, by

slowly boiling a can of condensed milk. But life is too short. I'm

using the shop-bought stuff, which I think is just as good. I've been

fortunate to be a pastry chef in many restaurants but that is pretty

special! A pinch of salt. It has to be sea salt. You cannot

make it with table salt. This is your salted caramel it will go

perfect in this. What we do is we just add it into

our mix. Just leave that to one side. That is

nearly ready now. We can turn our attention to our bananas.

Good to have a little bit left over... A pinch of sugar. Just a

small amount. This is going to make a quick and simple caramel.

Now, while that is happening, you can take the milk chocolate

digestives. We are going to crush them up for our little base like

that. I can then basically half mix this

and you almost get a marbled effect. That's all we need.

The sugar is nearly ready. In with the banana.

A little knob of butter. Be careful with the sugar rolling it around in

here it is hot. A touch of cream stop it is from cooking.

-- stops it from cooking. Now what we really do is lift this

off... Then you have this lovely toffee banana and the sauce to go

with it. It is very quick. Then all we do now a grab a hot spoon.

Put that on the side. A little grating... Really when it

comes to desserts, I don't think there is such a thing as less is

more. So a little grating of chocolate on the top.

Not bad, that. Dessert for one. Done in probably only a few minutes

with all of the ingredients. But it is when you taste that combination

of the salted caramel and this cheesecake filling... That's good,

that! Right, it's time to find out

whether Alexandra is facing food heaven or food hell.

So Alexandra, here's All these lovely ingredients,

noodles, chilli, lime, bean sprouts, peanuts and eggs which I'll turn

into a pad Thai with strips Or you could be having food hell,

prawns along with mussels in a spicy soup made with these onions,

tomatoes, potatoes paprika, garlic, white wine, chilli and fish stock.

As the show is a little shorter than usual and we've not

had our phone in today, we're letting fate decide

what Alexandra's going to get. I have two special Saturday

Kitchen wooden spoons. One is marked food heaven and one

is marked food hell. The drum roll is early, that is

OK, you have chosen... Heaven! Yes! You get to hold the spoon and smack

us into shape if we get into trouble.

Can I help? Yes. You are so lucky. Thanks.

Fate is on your side, it will be a good show tonight. This is my

version of pad Thai. This iscism to make. The guys are chopping. The

quickest choppers. We have garlic, chilli and spring Ronnions.

I will -- spring onions. When you are making pad Thai, coriander is a

core ingredient. We are using the leaves and the stalks. I am taking

these here to save them for garnish. Most people when making pad Thai or

Asian ingredients tend to throw the stalks away but there is lots of

flavour here. We are making a piece. Pad Thai relies on a really good

piece. I'm going to make a piece.

Frederick is going to make a piece, have you you seen those hands? Have

you seen the buy crepes! Here there is so much flavour it will form the

base of the piece. It is going straight into the pestle and mortar,

the side of a small chide. Traditional pad Thai is am rand, we

can't always get that, so I will use lime zest.

It is not the same but easy to make at home. So lime zest and the juice

to make the sauce. Have you made pad Thai? I haven't. I have always

thought it was difficult to make. So it is interesting to see how you are

doing it now. I can try to recreate it.

It is a common dish. I love it. It is a treat to me, to

be fair. But it is a favourite. You do it in your spare time!

Darling, all of that spare time. You can employ the pesto smasher at the

same time. That is me! You have soaked the rice noodles? Yes, but

the in boiling water for five minutes and they are ready.

Just drain them. This is going to be great.

This is key to the pad Thai. A combination of fish sauce. Have you

had that? I have. Have you smelt it? It is a good

ingredient. It is awful. But it is wonderful. With the

combination of the saltiness, the acidity of the wine and the

sweetness of the sugar. How is the piece? I think we are

there. I did this in rehearsal, there was

so much noise. I think we can go a little more. OK.

Maria is chopping up with the chicken. Normally I make it with

prawns. But that is your food hell.

So it is not traditional? There are variations.

Sometimes you get chicken and prawns. I have had that before, I

move the prawns to the side. So avoiding your hell! I like it.

Alexandra was telling her that they make her sick.

I'm not allergic. But my dad made amazing prawns, kept the shell on

them. I though I would be cool and eat the prawns as him and his

friends were doing. It made me throw up. It reminds me of a bad memory.

So if I have a prawn dish, I have one prawn. But that is the limit.

Well, you are glad we got heaven. Absolutely. I would have tried them.

OK. Well that is good to hear. So if you were cooking this, fry off

the piece. Add the prawns. You want the wok screaming hot. A good thing

when people stir-fry at home... You add oil? Yes, a little oil.

Flavourless oil. You need it hot as the minute you

start to add the other ingredients, it will cool down the wok. So really

hot, it keeps the temperature and the heat. That is essential.

The chicken is in. The eggs? Yes, I will hold back on

them. A good handful of spring onions and the beansprout. The

prepare is coming together quickly now. A quick stir for it to be

coated in the sauce. We are in business now. So we go in with the

rice noodles. You go.

It smells amazing. The minute you start making it, the

kitchen smells incredible. A proper chef. It is what I need in

my life. To impress the family. Absolutely. The noodles are straight

in. Don't forget or skimp on the sauce. You want to add that. For it

to bubble away until the sugar works in the mixture to caramelise down.

If there is liquid in here, don't add the egg. Wait until it

evaporates out. It will then be a concentrated flavour.

Yes, bubbling it down it intensifies.

If the noodles are not cooked, they will now. So be slightly al dente.

So with are almost there. I have to take the opportunity to

correct myself, the show starts on the 30 of July? Yes, 30th of July at

Leicester The Curve. Not the 10th! No, I will be

rehearsing! But I will not know my lines yet! So, the 30th of July. So,

now, let's push this aside and get the eggs in. This is not the

Omelette Challenge. You basically want to cook this out. Allowing it

to set. So move it to the side. Off the fire

as well. I didn't mean to do that.

OK! See, I'm observing! Are you here next week to host? I can try. I'm

available! I'm available! She's in Sister Act, that is in the evening,

that is fine. We have time before Sister Act

starts. We can, yes.

Now, don't overcook the eggs but as you see it coming together, some

people are weird about eggs. They don't like it undercooked.

They have not seen the Omelette Challenge.

You did not use all of the eggs? We didn't use all of the noodles. It is

just enough to keep it moist. This is good. When you serve it out

it does not look like much but it is about the garnish. The traditional

pad Thai has lots of variations. This is simple, beansprout on the

top. Peanuts, a nice bit of coriander and the key is that you

basically toss it up before you start. That is a serious, serious

pad Thai. That looks amazing. Well done, team.

Awesome. I will grab the wine. Tuck in there.

That is food heaven. Teemwork. A mission.

To go with this, Susy has chosen an Alta Luna Gewurztraminer.

It is from Marks Spencer. A good choice.

How is it going, guys? Very good. Lots of flavours in there.

Mmm! Hot, sweet, sour. Good job, Donal.

Very good. Now I can have a glass of wine and sign off. And good luck

tonight. Thank you very much.

I Will Always Love You! And to you! I'm sorry, I know it has been a long

morning! I will pour my own! No, that is for you! Cheers! Cheers!

Enjoy. Enjoy. Right, lads.

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

Big thank you to Frederick Forster , Maria Elia, Alexandra Burke

We had a great show. Really good fun. Thank you for

having us. Thank you for coming!

All the recipes from the show are on our website.

Next week Angela Hartnett is hosting but she doesn't have to get up

as early because the show is back to its normal time of 10am.

Trooping the Colour is next so enjoy the celebrations wherever

who want to show us how good they are in the kitchen.