11/11/2017 Saturday Kitchen

Good morning!

I hope you're hungry,

because we've got more

fantastic dishes, top

chefs and great guests

than you can shake a fork at!

I'm Matt Tebbutt and this

is Saturday Kitchen Live!

Welcome to the show!

Today's chefs are Miles Kirby,

the brains behind the 'Caravan'

restaurants, Turkish food guru

Selin Kiazim, and our wine expert

is the fantastic Jane Parkinson.

Good morning everyone!

Good morning everyone!

Miles, you're all about

'well-travelled' food, drawing

inspiration from your culinary

travels across the globe.

It's your first time on the show,

what have you got for us?

Today I'm making pork

and Chinese chive dumplings

with chilli oil and black

vinegar mayonnaise.

Are they hard to do? Do you need to

be a MasterChef to make those?

No,

you don't have to be a mast

Shaeffer. But a decent amount of

practice at rolling them around.

But a decent amount of practice

at rolling them around.

Selin, welcome back,

you've helped to revolutionise

Turkish food in Britain,

what have you got for us?

I want to give it a go.

To show that there is more than just

kebabs and mezzes.

And what are you

And what are you making?

Today I'm making spiced

beef and bulgar wheat

koftes with lemon wedges

and pomegranate molasses yoghurt.

That is a lovely looking kofte. They

look like big lemons.

They look like big lemons.

Jane, great to see you.

Asian flavours and Turkish kebabs!

How did you get

on matching the wines?

Well, two fantastic dishes but with

the heat and the spice we have gone

for fruity ones.

How are you getting on tasting the

wines, now you are obviously very

pregnant!

Well it is fine. I'm

spitting, which is what we normally

do anyway. So, it's been interesting

but possible!

So, it's been interesting

but possible!

We've scoured the BBC food archives

to bring you more classic

moments from Rick Stein,

Keith Floyd, and Mary Berry.

Our special guest today

notched up 19 top ten hits

in The Saturdays and S Club Juniors.

Now she's the hottest presenter

TICKET around, hosting everything

from The Xtra Factor

and This Morning

to Ninja Warrior UK!

She's about to front this

year's Children In Need,

please welcome the very talented

Rochelle Humes!

How are you?

How are you?! . That

was a lovely inrow, the hottest

ticket?! I'll take that. Running

with that.

Now, you are doing a leg on Children

in Need?

Yes it is my fourth year

hosting. It is such a lovely night.

Such a special night. I have grown

up with Children in Need, my little

ones are fully away of Children in

Need. It is such an honour to be

there. And to raise a lot of money.

And you are there with your husband,

Marvin?

Yeah.

Does that work well, the two of you

together? You are quite bickery...

It probably works the one time we do

it and a few other bits but apart

from that, I don't think we should

be an Eamon and Ruth.

The husband and wife and then go

home together.

Yes, to go home and to be happy.

It's a tricky one.

We have ditched each other for other

co-hosts.

And you like food. You do

a lot of social media posts?

I do.

But I've not got a cook book. I'm

not cooking a lot.

But I do enjoy it.

And Marvin's dad is a chef?

Yes. He

loves cooking.

Would you like to say hello?

...

That was your opportunity!

Hi,

Colin! We are lucky. He will do a

lot. When I first met Marvin, it was

the first Christmas together, the

family, it was amazing. Where he is

a chef, he doesn't cook throughout

the year it is the big events he

loves to do. So Christmas he loves.

So I made the table look good and do

the tree. It was epic. I was not in

a flap. My in-laws were over. He's a

great cook.

He is a good cook?

A great cook.

Now, your food heavy and hell?

My

hell is like a bush tucker trial!

You have done it now!

I'm trying to

put the sympathy card out there.

I don't think it works like that. In

the same way that they keep people

in for the bush tucker trials

because they like seeing them do

them!

I know! So, my food heaven, I

love fish. Sea bass is what I would

probably order in a restaurant. I

know it is popular. It is not really

out there.

It is a very obvious thing. I might

as well have said salmon. But I

really love sea bass and there are

cockles in there, right.

This threw me a little.

It did me too, as I have never had

them together. I like sea bass and

cockles, separate, cockles remind me

of being a kid, seaside.

Yes, seaside and you grew up in

Essex?

Can you tell?! I love

cockles.

I love that you love cockles, I

don't think of someone like you. I

think of someone like me, stuffing

my face.

You should be the poster girl for

cockles!

I would love that.

They would love that

Yes, I love them, the dodgy little

cup with loads of vinegar.

So, cockles, sea bass and marsh.

They are my favourite -- mash, they

are my three favourite things

together.

And what about the food hell?

Lamb.

Or anchovies. I hate it when people

sneak anchovies into things. Like

the lamb and the salad.

It is integral!

No, it is not.

Chicken, cheese but not anchovy.

You don't like them as they are

silvery?

I know, I had that chat

with you and I said that, they were

silvery. But they really mike may

hair stand up.

So, an shovey?

And sprouts! Yes,

that is my hell.

Would you like that?

Of course I do,

I wrote the recipes!

Of course I do, I wrote the recipes!

So if the viewers give you heaven,

I'll make sea bass with cockle

popcorn sea vegetables

and cockle butter sauce.

I'll steam some sea bass,

deep fry some cockles,

and serve with a rich

sauce of cockle liquor,

sauteed sea vegetables and herbs.

Like the look of that?

I really like

the look of that!

Let's hope the

people at home do!

Let's hope the people at home do!

But if Rochelle gets hell I'll be

making slow roast lamb

packed with anchovies

and rosemary, served with

Jansson's Temptation

and sauteed sprout tops.

Do you know what that is?

Hell!

Hell!

I'll stud some lamb

with plenty of anchovies and

rosemary before roasting

and serving with sauteed

sprouts and Jansson's Temptation,

which is a Swedish gratin-style dish

of potatoes, cream

and more anchovies!

Oh, the anchovies in the potatoes?

Yes!

You have ruined what would have

been a lovely dish.

You have ruined what would have

been a lovely dish.

But you'll have to wait

until the end of the show to find

out which one the viewers give you!

Don't forget, what Rochelle

eats is up to you!

Just go to the Saturday Kitchen

website before 10.15am this morning.

Get voting!

We also want your questions.

You can ask our experts anything,

just dial:

0330 123 1410.

You can also get in touch

via social media using

the hashtag, #SaturdayKitchen,

and Jane you'll read comments

the hashtag, #saturdaykitchen,

and Jane you'll read comments

as they come in.

Keep them clean!

Keep them clean!

Right, let's get cooking!

Feel free to chip in.

.

I'm so excited!

I'm so excited!

Miles, what are we making?

So, we have little parcels of

deliciousness.

Chinese chives, what are these

bringing?

Just their punkency. A

real onion flavour but with

bringing?

Just their punkency. A

real onion flavour but with the

garlic. When you smell that it is

the flavour, you wonder what it is.

They are potent.

A little bit farty for want of a

better word!

So, this is typical of

the foods I have tried at your

restaurant, Caravan. You have four?

Four now. We opened the last one a

month ago.

You were ahead of your time with the

grazing plates.

Yes, sure. Thank you.

Like a mezze?

Kind of but with no

geographical borders, telling us

what we can and can't do.

You are very good at that, I have to

say. You spent a lot of years

working with Peter Gordon?

I Z I

arrived in the UK in 2001 and landed

on his doorstep.

He was on the show a couple of weeks

ago.

The guy is just brilliant.

Yeah, he's a legend.

The combinations of the flavours and

drifts around the kitchen looking

cool, and then this great dish comes

out.

I owe him a huge debt of gratitude,

taking me under his wing when I

arrived in the UK. And then running

the restaurant and giving me the

opportunity to go on and open my

own. So, Peter, if you are watching,

thank you very much.

Well, he is always on a plane!

Sellin, you worked for Peter.

Yes, I

did and Miles was my first head chef

many years ago.

What was he likes a

a head chef?

Nasty!

A joy!

We was

amazing. Honestly. I'm not just

saying it because he is here!

I love

the shirt it is not that

threatening!

Apparently I have a

look.

He does.

What is that?

The look of

disappointment.

That's worse than getting shouted

at.

You might see it.

So, I'm heating up oil here with

star anise, bay leaves and ginger.

Infusing flavour into that. In here

is Chinese five spice, sesame seeds,

red pepper flakes, chilli powder,

and ginger and garlic. I will heat

the oil up and pour that all in

there later.

And here is the chives, minced pork,

and the fish sauce.

Miles, I just used normal chives.

That is fine.

If you find something that works,

just do it.

That is the ethos and the attitude

of the restaurant, isn't it?

That's

absolutely right. We travel the

world. To the Chinese supermarkets

and draw insiration, and when we get

home we want to try things out

there. Is no right and no wrong.

So the dumplings need to go in now

as they take a while.

Put them flat side down.

I have never seen them cooked

before. I was intrigued. Cook them,

add the water and put the lid on and

it steams.

Yes, and there is a crispy side, the

rest is soft and steamy and full of

deliciousness.

Parcels of deliciousness!

Porky

deliciousness.

And this mayonnaise is lovely. Just

shop bought.

You can make your own.

It has black vinegar?

It is

distilled rice vinegar.

It's delicious.

It is aged in the barrel. It takes

on a smoky, woody flavour.

It has a deep sherry.

You could use a Shaoxing wine.

I

found a recipe online to make your

own Chinese black vinegar. I used

that.

Amazing. Was it an infusion.

It was one part rice vinegar, one

part balsamic vinegar and three

parts water.

Did it taste good?

It did, yeah.

Good.

Good.

Remember if you'd like to ask us

a question, then give us a call

now on: 0330 123 1410.

Calls are charged at your

standard network rate.

Now, let's fold.

Fold, man.

Take one of these. I'll give you a

teaspoon.

These are thick. They look like a

wonton?

It is a goyzu wrapper.

Right, let's see this.

So we have colour on those now?

Yes.

We let them sit. Deglaze with water,

turn the heat down and throw the lid

on top and that steams them.

How long to cook?

About three

minutes.

OK.

And this recipe it is quite

dramatic!

The recipe in the book?

This is not in your book. But it is

delicious.

It is selling very well.

I took the book home.

Do you have a favourite recipe?

I

loved the free flowing. No

restrictions. It is not this is just

Italian, French, you take from

anywhere. It is, in a good way, like

a magpie.

It is total. That is a New Zealand

influence. We are so isolated

geographically, we turn to our

neighbours and anyone close for

influence at all. And we have a

can-do attitude, if we want

avocados, we start growing them.

There is your first one. That looks

good.

What do you think, guys? It is not

bad!

Can I ask a question, what are

you calling that is it a pastry? Is

it shop-bought?

Yes, at any Asian

supermarket.

This make it is so much

easier for me, shop-bought mayo and

pastry.

You had me at shop-bought!

Chinese supermarkets are my

favourite places to go, actually. I

make them with the kids, Eli and

Marlin, hello if you are watching.

They love making these and eating

them as well.

I would love to make

them.

It is good fun, and quite

interactive. Good fun. We are about

ready to go. That looks good.

OK.

That gets poured over Berra.

Black

vinegar mayonnaise.

Mayonnaise is

done.

Just get a spoon, and be

careful. The black vinegar

mayonnaise goes on to the bottom of

the plate. That should really spark

up.

It looks like it is going to

ignite! OK, you have all of the

ingredients, the Sichuan pepper is

in there. Let that calm down.

Yeah.

Here are some we prepared earlier,

because that needs to cool down

before we use it. It is time to

plate up. Is it time to plate up? A

bit of picked coriander for colour.

I will grab the curry leaves.

You

have four of these restaurants now.

Four. We opened the first at Exmouth

market in 2010. Then we opened in

Kings Cross in 2012, the day the

Olympics finished. The day after the

Olympics finished. 2016, Bankside,

behind the Tate modern. And a month

ago, we opened, where did we "Matt

Cannon Street.

I love the look of

the restaurants as well. You get a

lot of reclaimed and recycled stuff.

They looked like they have been

established for a long time.

I am

always told that the Caravan

restaurant have been there forever,

which is nice.

Making a dining room

look old with pictures and

paintings, a bit shabby, it lends to

the comfortable nature of

restaurants.

Layer it up. The curry

leaves, a few black sesame seeds on

top.

What do you call that?

Pork and

Chinese chive with black vinegar

mayonnaise and Sichuan pepper chilli

oil.

Looks amazing.

Thank you.

Let's go over here. Are you ready

for these?

Yes, I am. Asian is one

of my favourite things, I did say

that.

I had a nightmare that your

food hell would-be Chinese

dumplings.

That is food heaven for

me.

Dive in, it is about you today.

If I chop stick on telly, it won't

work out.

Jane, what have you chosen to go

with Miles's delicious dumplings?

You were drinking a wine from

Miles's homeland. I have chosen

Villa Maria Sauvignon Gris, £9.99

from Co-op. You see more of it on

the high street, it was related to

Sauvignon blanc. It is a bit richer,

so it is good for chilli oil, which

is smoky. But it is also fresh

enough to cut through the chives.

Keep going.

I feel bad. It is my

first time! I am being polite.

You

have it.

I'm not drinking it, because I'm

pregnant, but hopefully you find

it...

Is it difficult, have your

tastes changed?

I have been waiting

for them to accentuate, but it

hasn't happened. I make the dishes

and taste the wine, spit it out,

hopefully you like it.

Selin, what are you cooking later?

Spiced beef and bulgur wheat koftes.

Don't forget,

Remember if you'd like to ask us

a question, then give us a call

then give us a call

now on: 0330 123 1410.

lines close at 10:15.

You haven't got long

so get dialling!

Or you can tweet us a question

using the hashtag #saturdaykitchen.

And don't forget to vote

for Rochelle's food heaven or

hell on our website.

Now it's time to join Rick Stein

on one of his Long Weekends.

I am excited. I have got off the

plane and we are going to the hotel.

I have never been here. It is an

incredible

I have never been here. It is an

incredible wonderful anticipation. I

started reading up about food and

architecture, and about museums, but

the food has drawn me here. I

thought I would find a lot of pork

knuckle, potato and dumplings, and

sauerkraut. Yes, I am going to find

that, but I have been reading about

cutting edge, there are a lot of

aggregate chefs, and I think that is

what Berlin, for me, is going to be

about, and attitude, and

intelligent, artistic, asked

attitude.

Wow! This is how I imagined Berlin

to be. Look at that, and old mini.

Duvet in the back. I had one of

those. This is fab. Good evening.

Good evening.

Lovely hotel, very

unusual.

It is.

My name is Rick

Stein, I am checking in.

unusual.

It is.

My name is Rick

Stein, I am checking in.

It is your

first time. I am Caroline. It is

your first time here?

Yeah.

In

Berlin as well?

Yeah. I have a long

weekend, I am doing some filming.

I've only been here

weekend, I am doing some filming.

I've only been here for an hour but

I am getting a feel for the basic,

down-to-earth, no-frills mixed with

a dash of post-war modernism.

I have a feeling that I'm going to

find Berlin anything but dull.

Josh! This is so good. Look at this.

Look at the ceiling, it is like an

old car park, pipes and wires

everywhere. This is what I think is

the zeitgeist of the whole Berlin

experience. I am told we are

opposite the zoo here. This room is

supposed to overlook the monkey

house. Presumably, that's what the

hammock is for, you can watch the

monkeys. I'm a bit clumsy, I would

do that.

Lovely German sense of humour, I

think!

I was tempted to have an early

night, but I had to eat, and one of

the restaurants I have heard a great

deal about from my chef friends is

here. It is a hot ticket in Berlin,

but fortunately, the owner, a fierce

looking man called believe Wagner

had heard of me.

It is unfiltered,

really straight, enjoy.

Billy has a

set menu, that is all there is, take

it or leave it, it is fiercely

local, they don't even serve lemons.

It's like theatre in the round,

where the kitchen becomes a stage.

When they have a dining room and a

kitchen, everybody is at one point

in the kitchen, because people are

cooking there and talking.

You are

trying to cook, and they stand over

you with a glass of wine. How are

you... How is everything?!

Here, the

chef is a waiter. More a person who

serves food.

To start, B slices of smoked eel

with ice wine vinegar jelly with

garnished radish shoots, then baby

leeks. Later, they are gently

garnished radish shoots, then baby

leeks. Later, they are gently fried,

thin slices of tasty fat with

crushed fennel seeds. I love the way

they curl up like Spring flowers in

the sun. The leeks are presented

like a mini version of Stonehenge.

Set in a lake of pork stock.

like a mini version of Stonehenge.

Set in a lake of pork stock. Now,

neck of Saddleback pork, first

barbecued for five minutes, then

finished off in the oven for another

five. Blanched salad leaves,

garnished with frozen pine needles,

yes, frozen pine needles. And yes,

they taste lovely! What a great

idea!

That's a reduced pork stock made

with meat juices with wine.

That is trout, and it is actually

wild trout, very fresh, very, very

lightly seared. In fact, it is like

raw in the middle, which is how I

like oily fish like trout and

salmon. The mashed potato, I don't

know how they have done it, but it

has a smoky flavour. And a pure rate

of kale. I don't know if this is

allowed...

Would you ever think about putting

pork knuckle or sauerkraut or

anything on the menu?

We had pork

knuckle on the menu, but German

cuisine is not German cuisine, you

have regional cuisines, because

Germany, until 1840, was split up.

It wasn't one country. So German

cuisine is something that is

nonexisting. If people tell German

cuisine, it is probably Austrian, to

be honest!

Well, that was a nice, light supper.

Time for bed now. I hope to see

monkeys in the morning.

Thanks, Rick.

We saw him trying speck lard there,

I was in Germany myself,

so I thought I'd make a dish

using lard too, it's

a much-maligned ingredient.

My wife said I was mad to use lard

and serve it to Rochelle Humes.

I

don't feel like I know enough about

lard.

Smell the large. -- lard. It

is good for you.

I read something

the other day that said, everyone is

obsessed with coconut oil.

the other day that said, everyone is

obsessed with coconut oil. Isn't it

true that they say that lard is

better for you than coconut oil.

It

is better than butter, organic lard.

If you get your own pig fat or the

fact that comes out of a Sunday

roast, that is better for you than

butter.

And it tastes really nice.

Also, organic lard, not that I am a

spokesperson for lard, actually

contains high quantities of vitamin

DCOM which we are all division of in

this country because we don't get

enough sunshine. The pigs take on

the sun, and it is absorbed into the

fat. When we eat lard, we take on

bit indie -- vitamin D. A lot of

restaurants will use this as a

spread on bread, instead of butter.

I don't like that. It's awesome.

Really?

They put it with apple and spices,

it is delicious. That is the

finished item. Anyway, enough lard

chat. I have some of the smoked

bacon that you saw Rick using. I am

going to pan fry some red mullet,

and I have a poor production with

oil, for sweetness. The Germans love

sausage, and also love sauerkraut. I

will put that in as well, some

juniper, and some German did you say

crepe? Sauerkraut.

I am admiring the chopping.

Honestly. I really wish I could do

the whole...

Let's talk about

Children In Need.

Yes.

You are

co-presenting with your husband,

what slot are you doing?

We all do

different slots. We do from about

10pm onwards. Hours is a bit more...

That is when it can be more risque.

A bit more music, a bit more lively.

I think it's a great watch and over

the years, the way it's developed is

pen henomenal.

Over the years, we have raised over

pities the 900 million. It is

unheard of. Last year it was

amazing.

It is my fourth year. Everyone says

are we aiming to beat the total

again this year. But it's not about

that. In a world where it is not

great for a lot of people, raising

£60 million. Let's raise more. We

would love to but, you know, we are

just grateful for anyone that can

take part.

I remember when the total first hit

£20 million. I was amazed. And yet

year on year, it goes up and up. Eve

no-one the height of recession,

there is still no downturn in the

amount of money that people will

raise?

It is

Exactly. It is a night,

where, like I say, a lot of people

have grown up with Children in Need.

You are so invested. No matter what,

it seems that everyone does try to

put their hand in their pocket to

help. It is brilliant. It says such

a lot about our country, in what has

not been a great year.

And the films that they produce. . I

will sit down with a bottle of wine

and watch the programme, the highs,

the lows, and then you get a film,

oh, my God, it tears you apart.

#123450i6789 I have to desensitise

myself to them now. I watch them

about four times before the night it

will still make me emotional but not

lose it all together. What about the

fun elements? There are a lot of

those. What can we expect this year?

There are a lot of music acts. This

year, we have Rita Ora performing.

There is Jason Derulo.

Did she turn on the Christmas

lights, Rita?

Really? She is all

over the place that woman.

But she is performing. EastEnders

are doing a whole musical section.

Ore, our Strictly winner, obviously

we know he can dance, But we are

finding out if he can sing. So he is

doing a whole Gene Kelly number.

That is amazing.

I wouldn't be able to sleep.

I

follow him on Instagram, I think he

is a little nervous. Like, oh, no,

what I have let myself in for.

I

presume you ask them all months ago

and it is like "yeah, that will be

great"!

We are so lucky with

everyone that gets involved. And we

are always shocked when they want to

give it a go. But it is really nice.

What are you and your husband doing?

We are hosting from 10.00pm until

the end. We have a few games. We are

doing a Humes Mastermind. Which will

be fun. Our specialist subject is

each other.

That could end really badly?

It ends

terrible. I don't think it will be a

good idea. Mastermind have said we

can do it but we have to do it

properly. We have the whole package,

the lighting, the questions must be

asked in a certain way and the point

scoring. So they were particular on

letting us do it but making sure it

was done properly.

I was just happy about sitting on

the old chair!

The 1970s?

Yeah. It

up could end miserable for us, we

could have a Barney. Who knows!

It

is a dicey area. I have been married

for nearly 20 years but I'm not so

sure of what colour my wife's eyes

are! No offence! But these things

you take for granted. You don't

think about it until you are sat in

a black chair, presumably!

You doubt

yourself a little more. Don't you.

Never doubt yourself!

Wrong and

strong! So, it will be good. It will

be really, really good. A good

night. I'm looking forward to it.

It is so much effort. So much goes

into the show. It is for such a good

cause.

Yes. Children in Need are

funding almost 2600 projects across

the UK. So it is really an honour to

be supporting and helping.

So, let's get this together.

Is this like fermented cabbage?

Yes.

So a little bit of pork, a little

bit of the cabbage with the nice

smoky bacon. Then our little fillets

of mullet.

You're a big fish fan?

I am.

Are you a big fish fan with lard?

I'm about to find out! I couldn't

believe coconut oil was bad for me

after all that. I really bought into

that.

Sorry about that.

Right, dive in.

Can you eat the

skin?

Of course!

Sorry...

It's nice

bacon.

That's really good.

Really, really good.

You like that? How's the lard?

Is it

bad to say that I wouldn't know,

maybe I just don't know what I'm

looking for in lard?

Yes, you can!

Yes, you can!

So what will I be making

for Rochelle at the end of the show?

Will it be her food heaven - sea

bass, cockles and vegetables?

If so I'll make seabass with cockle

popcorn, sea vegetables

and cockle butter sauce.

I'll steam some seabass,

deep fry some cockles,

and serve with a sauce

of cockle liquor, sauteed sea

vegetables and herbs.

Can you taste it now?

I can taste it

in the after taste. It tastes meaty.

It tastes meaty.

But if Rochelle gets hell I'm

making slow roast lamb

with anchovies and

rosemary, Jansson's

Temptation and sauteed sprouts.

I'll stud some lamb with lots

of anchovies and rosemary

before roasting and

serving with sauteed

sprouts and Jansson's

Temptation, a gratin-

style dish of potatoes,

cream and more anchovies!

Don't forget, what she

gets is down to you.

You've only got around 25

minutes left to vote

for Rochelle's heaven or hell.

At the moment it's

looking very close so go

to the Saturday Kitchen website

and have your say now!

We'll find out the result

at the end of the show!

Now more from Keith Floyd in France.

Now more from Keith Floyd in France.

This week he's showing off his knife

skills in the Basque region.

These farmers aren't posing for

picture postcards, you know, they

are an essential part of the region.

And the landscape is dotted with

these delicious looking stacks of

fern. Reminding me of crunchy Walnut

Whips. The cooking here is highly

spiced and gutsy. It is simple to

cook and not wild lie expensive.

This place is like a morgue. Nobody

here.

48 tables and not an order in the

place. Well, it is January, after

all. You know how we bust into these

places and scrounge things, put

their patrons to a lot of

inconvenience, so I thought that

they could have the afternoon off.

One of the things in this Basque

region, they love their peppers, the

red peppers, green peppers and

onions.

They are the colours of the region.

And very proud of this bayonne.

It is an essential part of what I am

cooking today. And we have lovely

free range chicken. That is

economical. I have seasoned them

with salt and pepper. Over here,

beautiful red tomatoes that I

peeled, skinned and crushed up and

another must-have, the famous red

pepper pimiento powder.

So, a little glass of wine. . As

they say, a day without wine is like

a day without you know what I mean!

And so the director says I have not

been doing enough of demonstrating

culinary skills. So let's chop up a

few onions, like that. We need to

fry those in some lovely lard. This

is a dish in the Basque, you don't

use olive oil here, butter, or corn

oil it is either goose fat, duck fat

or pork fat. I have to chop the

green purposes up. Are you going to

help Clive? People like to watch

this, they hope I'm going to cut my

fingers but I never do! Right cut

those up and then this one. Very

elementary, simple. Then we need

some Bayonne ham cut into little

pieces and I'll explain where the

bits go when we move over to the

stove. Chop them up into smaller

bits. I'm quite enjoying myself. I

have the whole hotel to myself.

There are about 800 rooms here and

only the BBC crew staying in it. It

must be a turn-off for the owners!

There a bit of chopped parsley.

Lovely fresh thyme. Look, a rainbow.

Isn't that pretty? A little pimento

to add to the effect. Stay on that,

Clive. No! Stay on that, please.

Thank you very much. I'm going over

to the stove, OK? OK. Into this

little pan, the ideal meal for one

person but that's the trouble for

us, we have to take what we are

given. We have the ham from Bayonne,

get it? And some lovely, lovely

lard. Next the seasoned legs of

chicken raced on corn.

-- raised on corn.

A lot of that is grown around here.

That is why the chickens are yellow!

Back to the pot.

And get them a golden colour in the

brisk heat. Turning them all over.

Next in go my red and green peppers.

Get them turned in, to take the lard

and the seasoned bits of ham.

In my little bit of parsley here,

look close lurks I have put that

fierce red pimento powder and the

garlic to flavour the dish even

more. Got it Clive? Good. So that

goes in... Let it all take the heat

really well and finally these

chopped tomatoes with all their

juices, stirred in like that.

Give it a good... Shake like that.

And then let it simmer. Clive, can I

speak to the customers please? That

will take an hour and 20 minutes to

cook. I'm going for a stroll, I've

booked a table in the dining room.

I'll see you in there later. Goodbye

now. BBC research has shown that you

find these pictures of mountains

just as ex... I mean fascinating as

I do. But they were the birthplace

of Revielle.

Look what it did for Torvill and

Dean! Seriously, this former whaling

port is a great place in winter.

Hemmingway liked it, and I like

Hemmingway. We had a good male, a

roast chicken, new green beans,

mashed potatoes, a salad and some

apple pie and cheese. It sounds

good? Almost as good as my brilliant

Basque chicken dish. Isn't that

delicious? Anyway, as you can see it

is really just down to me and

earnest, so if you don't mind, I'll

get on with my lonely little supper.

earnest, so if you don't mind, I'll

get on with my lonely little supper.

earnest, so if you don't mind, I'll

get on with my lonely little supper.

Thanks Keith.

Nothing wrong with dining alone!

I find if you go to restaurants on

your own and you pull out a notebook

and pen, you get really good

service!

service!

Right, still to come,

Mary Berry shows us how to end

a dinner party in style

with an impressive but simple

chocolate fondant tart.

She makes a shortcrust

pastry base then fills it

with melted dark chocolate,

butter, eggs, flour and sugar then

bakes it to perfection -

the icing on the cake

for any dinner party.

It's almost omelette

challenge time!

And this week's puns

are in honour of raising money

for Children in Need.

Apologies in advance Rochelle.

Chefs your omelettes

must be ON THE MONEY!

If the omelettes don't

APPEAL to our crew

We'll DEPOSIT them in the bin.

Hey, DON-ATE me,

I don't make the rules!

Who will win?

Please (PUDSEY) BEAR

with us to find out.

And will Rochelle get her

food heaven, sea bass?

And will Rochelle get her

food heaven, seabass?

Or her food hell, anchovies?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, let's get cooking.

Selin, what are we making?

We are going to make a blogger wheat

casing. If you can dice that up,

please. I will take the ball go

wheat -- Folger wheat. And pour on

some oily water.

You are from

Turkish Cyprus.

I was brought up in

North London.

But you have strong

connections there?

A lot of family

still there. I spent many summers

going over there and having

grandmother's cooking.

I was Hebert

the other week and it is a beautiful

place. Is it different to mainland

turkey?

It's pretty similar, but

it's lighter and fresher, lots of

lemon and parsley.

More island

stuff. With the bulgar wheat, after

half an hour, it is put into the

mixer, and folded with flour and

egg.

This is really traditional.

Traditionally, lots of beef mince,

caramelised onion and parsley in

there. The addition of spices is my

touch to it.

This is what you would

do in your restaurant, Oklava?

Yeah

will

do in your restaurant, Oklava?

Yeah

will.

Do you know what it means?

I know

what it means.

Do you?

Me? It is a

thin rolling pin that they use for

pastry.

Well done. You name it

because it has fond memories of you

and your grand mother.

Oklava, the

name of the restaurant, we have a

big stone oven, where we make

flatbreads, pitta bread, and for the

book I wanted to name it after the

restaurant to reference the recipes

from there, but also my grandmother,

when I think about going over, she

would have an Oklava close by. My

grandfather was a carpenter, and he

would have cut that for her. She

would make lots of delicious baked

goods.

How long have you had the

restaurant now?

We have just had our

second birthday, so two years now.

You wanted your own restaurant by

the age of 30, didn't you, when you

started cooking. 21?

29, I made it

by six months.

These are the

finished koftes.

Those are the

finished ones.

Very beautiful, like

lemons.

Like lemons. We will pop

those in and I will show you how to

make them.

Mine weren't those shape,

mine were like Aaron Cheney.

They

tasted delicious. Selin's will taste

better, but they were great.

Selin

put them on the menu when we worked

together.

Were you and Peter good at

that, letting younger guys come in

with different influences?

Absolutely, yeah. It is super

important. Obviously, it is guided,

but when someone has a great idea,

you had to roll with it.

I think it

is really important, I was fortunate

to work there, because it lets you

express yourself and your ideas, and

gives you that idea.

They are

browning nicely. Don't forget,

And if you'd like to forget,

try Selin's recipes or any

of our studio dishes

then visit our website:

bbc.co.uk/saturdaykitchen.

While you're there you can vote

for Rochelle's heaven or hell!

I will let this caramelised more,

but we will add in the spices, we

have Papaver, ground coriander, and

ground cumin.

Always meet?

Nine times out of ten.

There are delicious ones you can

make with red lentils and bulgar

wheast, and you beat it in the same

process, lots of parsley and spring

onions.

I was surprised in Cyprus,

the menus are quite meet heavy for

an island. It is predominantly meat.

The Turks love their meat. They are

great with vegetarian food,

actually. People surprised by that.

Incredible produce grown because of

it being sunshine rich.

How often do

you get a chance to get back there?

I was there last year. I shot photos

for the book, so I try to go every

couple of years. It has been a bit

busy recently with the restaurant.

I'm sure!

A bit of sugar and sherry

vinegar that went in as well. A bit

of scissors he -- bit of acidity.

So

we let that cool?

Yes.

Your retro,

like Miles's it is like meze.

Sharing plates, which is how I grew

up eating. Food in the middle of the

table you help yourself.

Food in

London is an exciting place to cook

now. Much more exciting than when I

was cooking. It is more a free for

all. It is much more exciting.

Definitely. The more that people

bring their different cuisines from

around the world, that gave me the

confidence to go, "I'm going to take

Turkish food, and show there is a

lot more to it."

OK, so we have a

bit of yoghurt, some pomegranate

molasses.

You serve it with lemon

wedges, but I quite like the

addition of yoghurt with pomegranate

molasses. The dough is quite soft,

but elastic, in a way. You want to

start forming it into a ball, and

gently work it up, pulling up at the

same time, and pushing at the walls

of it.

I tried these early in

rehearsal, and it is do a bull. But

with a bit of practice.

The first

one you do will have thick walls.

Is

it like kofta gods?

Are you going to

make one of them?

Shying away from

it!

These are looking nice and

golden now, RB is ready? Shall I get

these are?

Yeah, let's have a look.

Staff as much feeling as you can get

in there, and close up the top by

pushing it together. I'm just using

a bit of water as I'm going along as

well, to kind of smooth it out and

form a nice shape.

Could you do

these and freeze them?

Absolutely,

yeah, yeah, yeah, they work really

well. It is quite a laborious

process to do the whole thing,

especially if you don't have a mixer

to make the dough. Putting it in a

machine is much easier.

Am I doing

all right here?

Yeah, yeah, very

good. That would be, you can chill

or freeze them, put them straight in

the freezer.

Deep fried them for,

what was that, five men's?

5-6

minutes, until they are golden. They

are spiced beef and bulgur wheat

crofters. -- koftes.

Let's see what

Rochelle thinks of those.

Rochelle

will be rolling out of here. You

said to me in the BT that you are

surprised I am eating it all.

Love

it. Usually people come on, have a

mouthful and Seo is delicious, very

orderly. You actually were tucking

in. I think it is great.

Story of my

life.

Jane, what have you chosen to go

with Selin's cracking koftes?

I wanted something Turkish because

selling has all Turkish wines in her

restaurant. I have gone with

something from Italy, from Pooley,

it is Terre di Faiano Organic

Primitivo £9.99 from Waitrose. It

has lovely and rich earthy spices in

it which works with mint and

pomegranate molasses. Can I squeeze

in... It hasn't got too much

sharpness. It has a kick, but for

me, it works really well.

Would you

need something quite cutting to go

with it because of the fatty nature

of mints?

You want richness of

labour because you have lemon.

How

is that, good? OK...

Unbelievable,

so nice.

This week we had the terribly

sad news that our beloved friend

friend of the show

Antonio Carluccio died.

He made many memorable

appearances on Saturday

Kitchen over the last 12 years,

including on our very

first show back in June 2006.

When you think of Italian food, you

think of vine ripe tomatoes,

luxurious olive oil, beautiful

cheeses, and Antonio Carluccio. Good

morning. Thank you for coming on.

Well done on your success.

This guy

is an absolute genius.

Since then Antonio's

been part of our family.

We've enjoyed replaying all his

fabulous food series from the

BBC archives, and he's

made many memorable live

appearances, even bravely

stepping up to host last

year with Jamie Oliver as a guest.

Good morning.

I am Gennaro Contaldo

and I am Antonio Carluccio.

It is

Saturday Kitchen Live!

Two dons

here. I don't know if the view was

no, but basically, Gennaro and

Antonio were my first bosses in

London 24 years ago it was a

beautiful time, the Neal Street

restaurant. The most unbelievable

place for mushroom and pasta.

Antonia would be hanging out the

door, looking like a film star with

a cigar in his mouth.

Did you used

to smoke cigars?

He was incredibly influential

in the food world, and

helped shape the way we eat today.

Starting from his work

in the Neal Street

restaurant in 1981, he grew

an eponymous business

that became a global phenomenon.

As well as his many

successful series

for the BBC over the years,

he published 22 books

selling over a million

copies worldwide.

He met his dear friend

and collaborator Gennaro Contaldo

in 1983.

Gennaro went to work at Antonio's

restaurant after answering

an advert for someone

to source mushrooms,

and a magical partnership was born.

Gennaro worked behind

the scenes with Antonio

on his successful solo TV series

and books, but their

chemistry made it inevitable

that the two would pair up

on screen.

So here's a classic

episode of their hugely

popular series 'Two Greedy

Italians', in honour of a

dear friend of the show

and a great chef, the 'don of

Italian gastronomy' himself:

Italian gastronomy' himself:

I am Antonio Carluccio. Food is my

religion.

I am Gennaro Contaldo. I

think food is a gift from God.

Give

us a kiss.

Should you be the happy recipient of

a panettone around Christmas time,

there is a way to deal with it. I

talked to my friend Gennaro, and

asked if we should do something

different. He said we should make a

speciality from Tuscany.

We start with Mccotter, and the

ricotta will be put into two lots.

Half a kilo. This is candied peel of

lemon, another fruit, cut into small

pieces. Can you do me the honour?

Of

course. Fantastic.

Meanwhile, I've

put the sugar, and I start to work

it. Do you eat panettone?

I do, I

have a Panna Tony at Christmas. How

can you do Christmas without a Panna

Tony.

Gennaro, sometimes I find it a

little bit hard to be with you all

the time.

You do indeed.

For this

pudding, we cut first of all, two

circles, to put in between.

Shall we

put them inside this one?

Half and

half.

Half and half.

And now the

other one. Flaked Armen 's.

I put clingfilm, so we can lift

better later on.

I can't wait.

I

would like to brush it very well, so

it is quite moist and flavoursome.

Now, we start with the white.

Now give me the other one. I love.

This

Yes!

And you put the weight here and put

it in the fridge for a minimum of

six hours. You can do it the day

before.

There you are.

Yeah, yeah, yeah.

Yes!

Fantastic.

Happy Christmas, happy New Year,

happy anything you want.

Happy every

day.

Ah!

Mmm!

Such a delicious flavour.

It's wonderful.

Ah... Before we leave this part of

Italy, I want to make a pilgrimage

on my own. This is my cathedral.

This is the world that I understand.

The nature, where the mushrooms are

the kings, actually, funnily enough.

The piles of leaves, the branches

and the trees, rotted.

And with the rotting, there are the

mushrooms.

This is the eternal cycle of life.

That comes down, something else

builds up. Life is back again and it

continues and continues and

continues. I don't know for how

long. Nobody knows but that's the

point. That's the wonderful thing.

We don't know when we are turned

also into earth and ashes. And for

another purpose. Ah, the smell. It

is death and life together. But the

smell, almostedible. Viva la natura!

Such a beautiful and poignant film

there.

Such a beautiful and

poignant film there.

Antonio Carluccio there who sadly

passed away this week.

And that is it!

The online vote is now closed.

Rochelle's destiny is decided!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

First up is Dean from West Wales.

I have I was wondering Matt, we do a

lot of fishing off the coast of West

Wales.

I was wondering if there was an

alternative way to cook the

mackerel, other than than on a

barbecue?

Miles?

I would throw it in

the pan with a little hot vegetable

oil or olive oil.

Just get it nice

and crisps?

Yes, nice and crispy,

don't overcook it. Throw it on a

plate with some yummy garnish.

Rochelle?

I have been given ostrich

steaks, what is the best way to cook

them?

steaks, what is the best way to cook

them?

Sellin?

Sure!

Lucky you!

I

think it goes well with fatty things

so, pairing it with bacon, lard,

that would help.

Cockles... ?

Cockles? Maybe not. I

think it would take the spices well.

A nice glaze, do it on the barbecue,

it could be cooked nice and pink.

Craig, what is your question?

I got

two kilos of pork shoulder and I'm a

bit stuck as what to do with it.

I'm sure there is a joke in there.

Miles, what to do with a lot of

pork?

Marinade it in highway sin

sauce. Ginger, garlic, leave it

overnight, cooked on the barbecue

super hot.

Is that shop-bought

highway sin sauce for Rochelle --

hoisin.

You could!

Right, thank you

for your calls and tweets.

Right, thank you for

your calls and tweets.

It's Children In Need night

this Friday, presented

by the lovely Rochelle of course.

So for this week's foodie film

we sent Masterchef finalist

So for this week's foodie film

we sent Masterchef finalist

Dev Griffin to a primary school

in Burnley to see how your donations

are making a real difference

to children's lives.

As it's Children in Need next week,

I wanted to find out how some of the

money raised in the past has gone on

to fund some amazing projects. I

come here to find out how they are

using the money here to start a

foodie school club.

What is Mary Berry's? We are after

after school club for children with

complex and additional needs. It we

decided to apply to children

Chernobyl to set up the after school

club here.

Have you noticed a change in the

children since you started the club?

We really have. The confidence and

the independent skills that the

children have started to develop.

The fact that they get a chance to

lead and to do a normal activity

like their peers, it gives them the

chance too, in a safe and a secure

environment.

Hi guys, what is bog

on?

We are starting a new project,

plant to plate. So the idea is that

anything that we see now will go to

our kitchen where our brilliant

chefs will prepare something from

the food that the children have

grown originally. We have a number

of children who were Fadi eaters,

therefore their diet is restricted.

We are hoping to improve so that by

them being a part of the journey of

the food from plant to plate, it

will encourage them to engage more

as they are more aware, that

actually, I planted this, I could

give it a try.

Amazing. This looks like my

favourite part of the day. What is

going on here?

We are making fairy

buns.

We are using cards to help the

children to follow instructions and

give them a bit of processing time.

For the children that are nonverbal,

it helps to increase their

vocabulary.

Can you save some cakes

for me. They smell pretty good.

Is this for me?

Yeah.

Thank you very

much! Have you ever thought about

going on MasterChef? You would be

very good!

I'll be rich! !

For my

child, coming to Mary Berry, it

helps my child be more settled in

restaurants, going to places.

Children in Need have helped give us

back.

With children with the restricted

diets, at home, they get into a

routine trying certain foods. But

coming to Mary Berry's, they are

encouraged to try different foods.

Then we keep in touch with the

family to let them know if they have

tried curry or pasta this week.

So

as you can see, the money raised by

Children in Need really does make a

difference to the lives of these

children and their parents. Without

the money, they couldn't do that.

So why not get involved.

So why not get involved.

So remember to watch the LIVE

Children in Need Appeal Show

on Friday 17 November,

7.30pm on BBC1.

And you can find out more

about Children In Need and how

to show your support

by going to the website,

that's bbc.co.uk/pudsey.

Right!

It's omelette challenge time.

Last week we had Guinness World

Record holder Theo Randall

in the studio so we took

the opportunity to review the rules

and clear the board -

an 'omelette amnesty' if you like.

So now the aim is to make fast,

EDIBLE 3 egg omelettes that

are good enough to feed

to our hungry crew.

(CHEERS)

And if they aren't,

nothing goes to waste

here on Saturday Kitchen,

they'll go in the compost bin.

(BOOS)

So will it be CREW or COMPOST?

Your time will stop when

your omelettes hit the plates.

Let's put the clocks on the screen,

Are you both ready?

3, 2, 1, go!

3, 2, 1, go!

I do like butter in my omelette!

It's a good job, isn't it had?

What

about lard in your omelette?

Oh,

yes, that would be nice.

Do you know what, lard any time.

You really are the face of lard!

Cockles and lard!

A new programme in

the making.

Happy?

I'm just going to put a bit

of cheese on there. Since Miles is

taking so long.

You are going over time now. The

clock's stopped.

I could put it in the bin now.

Right... Delicious! Why is your's

brown? And really runny! It was make

a three-eggedible omelette! What are

you going to do with that.

If your chefs in the restaurant made

that, would you give them the

look...

Yeah, see.

There are a lot of egg there is. It

is delicious.

It is delicious.

I would eat that.

Would you?

Right, times. Sellin,

what do you think you have?

I don't

know, 30?

OK.

Miles?

I would say 61.

Well, 44.

OK.

So we are all up here at the moment.

So, 32.68. Very good. So you're well

in there. You're going to stay in

there for weeks.

I think you're going to drop out

quite quickly! I like this. I may

have a go myself!

I may have a go myself!

So will Rochelle get her food

heaven, sea bass with cockle

popcorn, sea vegetables

and cockle butter sauce?

Or her food hell, slow roast lamb

with anchovies and rosemary,

Jansson's Temptation

and sauteed sprouts?

We'll find out after we've joined

Mary Berry for a fantastic

We'll find out after we've joined

Mary Berry for a fantastic

chocolate fondant flan.

At my dinner parties I like to serve

the cheese before the pudding.

We have so many good home-grown

varieties, and I've come to the West

Country to meet Katherine Meade, who

produces a Cornish cheese called

yarg. It using a special ingredient,

stinging nettle.

Yardg was made with nettles in the

17th century. Loosely wrapped in the

nettles, Alan Grey had the idea of

making them more integral to the

rind. And yarg, of course, is "Grey"

backwards!

Very clever!

We dip the

leaves and cover the cheese. The

leaves create a rind and it helps

the cheese mould to ripe and the

cheese to break down and to mature.

Once the cheese is nettled on both

sides, it is left to mature and

after six week it is is ready to

eat.

OK. So what we are looking for in

the cheese is a nice firmness. We

are looking for the cheese to be a

nice open texture. So if I cut off

the rind, you can taste the nettles.

It looks most tempting, this lovely

soft green. I like the idea it is

nettles. It is wild.

It is wild and it smells deliciously

mushroomy.

Amazingly, it is soft to go through

the nettles and it's aing something

to it. I'm really enjoying it.

I love to bring my dinner parties to

a spectacular close. Serving a

pudding that looks the part and

tastes good too. My warm chocolate

fondant tart is easy to make but

looks as though it's been taken from

the window of a French patisserie.

I'm making pastry and I always make

it myself, short crust pastry.

I have mixed 50 grams of butter and

flour and added to egg yolk, and

blended to form a pastry. Then it is

ready to roll out on to the base of

a 9 inch plan tin. I'm rolling it

bigger than the base of the nan tin.

I want it very thin. Now pull that

in all the way around. I'm going to

put it into the base... Then peel it

back like that. Press it into each

of the indentations.

Remove any excess pastry, and it's

back into the fridge for 15 minutes.

Then having pricked the base, put a

sheet of baking foil over the

pastry.

To wait it down, most people use

beans. I have the same lot of pasta

I have had for a long time.

Cover the base evenly, then place in

the oven at 180 fan to blind bake.

Doing this will ensure it is cooked

through and there is no soggy

bottom.

After ten minutes, remove the foil

and return the pastry to the oven

and bake for a further five minutes

to dry out. For the fondant, at 150

grams of plain chocolate to 100

grams of butter.

Already, it's beginning to melt. If

you have a fierce heat, it will lose

its shine, and even could separate.

There it is, beautiful shine.

Remove from the heat and add 75

grams of plain flour, and 150 grams

of golden caster sugar, then beat in

six eggs.

You add the eggs one at a time, so

that each time, it mixes in the

thoroughly. If you put all the aid

in at once, you will find you will

get a lot of sloppy mixture, and

will most likely go over the pan.

Once the mixture is combined, pour

it into the pastry case.

Then bake in the oven at 180 fan.

After just ten minutes, it will be

ready.

Now, it should have a little wobble

in the middle, then on cooling, that

will become firm. Let's see.

Can you see, a little bit wobbly in

the centre, and that will just firm

up but still be soft.

Finish off with a dusting of icing

sugar and it is ready to serve.

Thanks, Mary - the perfect way

to end a dinner party.

Right, time to find out whether

Rochelle is getting

her food heaven or food hell.

You are smiling now, aren't you!

I'm

not, I'm nervous!

Food heaven could be sea bass

with cockle popcorn,

sea vegetables

and cockle butter sauce.

I'm not used to seeing them in a

shell.

Or food hell - slow roast

lamb with anchovies and

Rosemary, Jansson's Temptation

and sprouts.

You don't like sprouts. What do you

think you got?

I am thinking health.

A delicious piece of roasted lamb,

bearing in mind it is Sunday

tomorrow, beautiful potato dish? No?

It is delicious and tell you put the

sprouts on it.

60% voted for health.

It's not you, don't take it

personally. It's the dish. If I make

a nice looking lamb dish, Beirut say

they want lamb.

The sea bass was

a nice looking lamb dish, Beirut say

they want lamb.

The sea bass was

ready. It was like dangling a

carrot.

Don't let it knock your

confidence.

It has!

This lamb, we

will roast it slowly for 3-4 hours.

You have to give this a try.

Can you

do one without anchovy is?

No.

Jansson's temptation, it is a

Swedish dish, potato matchsticks,

cream, we are using anchovy, and

onion. Layer it up, and it is like a

gratin.

Sounds good.

We will start

this a futile with rosemary and

garlic. The anchovy will melt into

the skin. You are giving them a hard

time, because they are there for

seasoning, not to be fishy.

That is

it, seasoning that is fishy... They

are secretive and they hide.

A bit

of rosemary and garlic, that goes

into the oven for 3-4 hours at 160.

That is it. Saute off the sprout

tops, delicious. You're cooking,

what you grew up on, what sort of

influences did you have?

Growing up,

my mum, she's probably watching, and

she will kill me for saying this.

She wasn't a adventurous. On a

Thursday, we knew it be shepherds

pie. It was very like that. I don't

think she loved cooking. She would

say it is dinner time...

How many of

you? Two, me and my sister.

That must have been hard work.

It

was very rushed. I always enjoyed

cooking myself. Being around

Marvin's dad, I love watching him.

What does he could?

Caribbean food,

he is epic at that.

Does he cooked

that on a daily basis?

Everything

has that twist to it, I guess, even

his roast dinners, the gravy is a

bit jazzy.

Jazzy gravy!

Even doing a

cooked breakfast, his beans, he

calls them seasoned beans, with

pepper in, and sausage in the beans.

Everything is a little bit with a

twang to it, which I love.

There is

a fantastic guy that cooks the most

amazing Caribbean food in Exmouth

market, with stonking hot Xinli Peng

pers, goat curry. It is amazing.

You

will be pleased to hear the Twitter

feed has gone absolutely jammed with

love for Antonio Carluccio.

Rightly

so. That was a brilliant film, that.

Couldn't be more fitting.

I feel

lazy that I am not doing anything.

I

feel the same.

Do you? Just enjoy

it. I am a bit reluctant to help.

But you thought you would offer?

Just throwing it out there.

I was

doing my homework, I watched you on

the great British break off, you

finished it off with salt. I was

upset about that stop it was for

comic relief all sport relief.

My first task went well, and I got

the best comments. I thought, yes,

I've got this. The surprise one was

a calls cakes, which I've never

made, obviously. I love them, never

made them. I was looking at everyone

else's, and I thought it might be

mine again. Then I tried them, and I

remember saying to another

contestant, is yours really salty?

And they didn't think so... On this

show, everything is in a glass

container, and nothing was labelled,

so I had measured out what should

have been sugar in salt.

I worked

with a pastry chef years ago, who

used to work for Marco Pierre White,

and made seven Lemon tarts with

salt. Can you imagine what he did?

Didn't last.

Terrifying. You feel

really, really stupid.

I would give

him a look, for sure.

I think they

were setting me up.

You were too

good.

Have you got a sprout top?

Lovely. Tell me about sprouts,

what's wrong with these? These are

quite lamb sprouts.

These are posh,

middle-class sprouts.

They aren't

sprouts from Romford. They weren't

in my house growing up. They are

always boiled. My mum is going to

ring me after this and go mad.

You

wait and see what my wife says, I

can't remember the colour of her

eyes.

You trumpeted me their

can't remember the colour of her

eyes.

You trumpeted me their.

Your TV presenting, that has well

and overtaken over from your pop

background.

It really has.

You have

been doing it since you were 12,

haven't you.

I started in S Club

Juniors when I was 12. Then I went

into TV after that ended, I was

doing BBC kids TV, I hosted a show

called Smile. We did that a phone

call came up about joining a group.

Would you let your kids do that?

No,

I wouldn't. Without sounding like a

hypocrite, it is hard, I can't say

no if I did that.

Especially where

it has got you now.

It is such a

hard industry.

You get to eat

anchovy!

I hope she wants to be a

doctor or something. A doctor, a

lawyer or something, a proper job.

What about Sweat The Small Stuff.

That finished when BBC Three did. I

was 18 captain on one team, Melvin

was captain of the other, and Nick

Grimshaw was the host. We were set

different challenges, and we did

random pranks.

I saw a couple, you

had no shame.

No shame whatsoever!

If you're going to do that kind of

stuff, you cannot worry about what

people are thinking. You had to go

for it, I guess. Which I am sure

will come back to bite me. There is

footage of me doing all the things I

will be telling my kids not to do.

Considering I don't like something

tuck in.

You have to this first.

This is the Jansson's temptation.

Layers of onions, and potato and

anchovies.

I will see if I can get

it without getting one.

At this point in the show, usually

what a glass. This the rosemary.

I can't taste anchovy.

That is good!

It is seasoning.

This is really

good.

Great for under £10.

Nice