12/01/2013 Saturday Kitchen

Good morning. It may be turning cold outside but we've got plenty

of sizzling hot cooking to warm you up. This is Saturday Kitchen Live!

Welcome to the show. Cooking with me in the studio are two men with

very contrasting culinary styles. The first serves up award-winning

modern European food in his South London restaurant, Trinity. It's

Adam Byatt. Next to him is a new face to Saturday Kitchen. His menu

of innovative Asian street food is winning him one or two awards too!

From the London's Spice Market restaurant, it's Peter Lloyd. Good

morning to you both. Adam, you are firing off, you have a chicken.

Whether will you doing with it? classic coq au vin with parsley

mash. I thought it would be a lovely winter warmer. Simple.

Sounds good. An interesting way of flavouring the potato? It should be

good. Peter, can you follow that? We are

doing black pepper prawns with oven dried pineapple. Now, hi ckoma?

That is a sweet root vegetable. It is similar in texture to a potato

and apple. So, two tasty-sounding recipes to

get you going and we've also got a hearty helping of food from the BBC

archive. As usual we've got Rick Stein but there's brand new

Saturday Kitchen episodes of Raymond Blanc and Celebrity

Masterchef. Now our special guest today became a cricketing legend

when he captained England to victory over Australia in that

unforgettable Ashes series of 2005. More recently it was his dancing

skills that caught our eye as he battled all the way to week nine of

Strictly Come Dancing. Welcome to Saturday Kitchen, Michael Vaughan.

What is it about you cricketers and dancing? I don't know. Darren were

on the show, whether he won it. Then Mark Ramprakash. He did the

show and won it. My saving grace was Phil Tufnell! Everyone was

saying you will be able to dance like them all.

But I said, Phil Tufnell has my style of dancing.

But out of the series, this year was tough? It is always difficult.

You did it with Colin Jackson, the athlete. I did it with Mr Smith,

the gymnast. He was doing somersaults! You know

that the worst thing is the outfits, the spray tan and then you get the

abuse from Craig Revel Horwood. Well, there we go, so at the end of

today's programme I'll cook either food heaven or food hell for

Michael. It'll either be something based on your favourite ingredient,

food heaven, or your nightmare ingredient, food hell. It's up to

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

what ingredient would your idea of food heaven be? Beef. Meat and

potato pie! What about the dreaded fell? It is Moroccan spicy dishes.

I have never been into the spicy stuff.

There you go, so, it's either beef or a Moroccan style tagine for

Michael. For food heaven I'm going to do something I think most of us

would put in our list of favourite dishes, a beef and ale pie. The

beef is braised in the ale along with onions, shallots, carrots,

mushrooms and beef stock. I'll add some fresh thyme, top it with puff

pastry and serve it with some mushy peas on the side. Or Michael could

be having food hell, a Moroccan style lamb tagine. I'll slowly cook

lamb shanks in chicken stock along with chopped tomatoes, onions and

garlic. Then add loads of spices, cinnamon, honey, dried apricots,

almonds and a little saffron. It's served with a bulgur wheat

tabbouleh. Well you'll have to wait until the end of the show to find

out which one Michael gets. If you'd like the chance to ask a

question on the show then call: A few of you will be able to put a

question to us, live, a little later on. If I do get to speak to

you I'll also be asking if you want Michael to face either food heaven

or food hell. So start thinking. Right, let's cook and up first is a

man whose restaurant couldn't be nearer to the Saturday Kitchen

studio but that's not why we invite him on. It's for his brilliant

recipes of course. It's Adam Byatt. Your restaurant is Trinity, is this

something that you have on the menu? No. But it is something that

I do from time to time. So this is classic cooking with a

twist? In the end we add a little interest to it. So, this should

feed four people really well. 13 portions? Well if you cut it, I

don't think that people maximise the chicken. So I will show you the

the chicken. So I will show you the different cuts.

You are running a cookery experience with Fernando de la Rua

Junior? That's right. I started the cookery schoolmaster class

experiences with Fernando de la Rua. -- Michelle Roux.

It is teaching people lots of the classic stuff. I love all of that.

We should definitely be cooking more like that it is a busy year.

The restaurant is certainly keeping me off the streets.

So, we have five portions so far. You don't use the wing tips?

and there we have the legs. This is a dish you learned at college. Or

certainly a skill you learn at college? It is a classic, yeah.

Trim it up nicely. There is a lot of this stuff, forgotten skills,

that we should be doing more of. If you know how to joint a chicken

properly, you get more out of it You were chopping through the

knuckles? Yes. It is all through the seam, the

cartlidge. So nothing through the bones. There, it is clean on the

end. Looking good so far? I think you

two have done this before! Right, we have the veg there. You wanted

to do the parsley? We are going to make chlorophyll. So we extract the

green from the parsley by blending out the water. It sounds odd but it

is fantastic. We do it all of the time.

Just the parsley tops, yeah? Yes. No stalks. Then the last piece is

the chicken oyster. So there are the 13 pieces there.

Of course, that is the piece underneath. There are the 13 bits.

Yes with the oysters as well. They are lovely. Don't discount those!

They go into the bowl with the veg. Some red wine.

You always put that on what I start talking! Now, coq au vin does not

have to be with red wine it can be with white wine? It can be but I

have never really done that. I have only ever done it with red.

Peppercorns in there. Lovely herb, then in the fridge for 24 hours to

get a deep flavour into the chicken. Let's pop that in there.

Right I have mashed potato you want me to do. Do you want me to saute

off the onions too? Yes. We are going to make a nice, simple

mash. So this chlorophyll flavours the

potatoes? That's it. Then what? Fas through a sieve?

pass it through a fine sieve. Put it into a pan. Bring it up to

the boil. As it heats up, it separates the chlorophyll from the

water. The water is just a vehicle to blend it. Put it into a pan now

this chicken. Draining off the chicken. So, all of the juice goes

in here? Yes, straight in the pan. Bring it up to 80 degrees. You will

see that it splits. Let's season the chicken nicely. It

take as little bit of time. The coq au vin, you have to take your time

doing it. But it is a lovely thing. It is my

son's favourite dish. It is a classic that is on the menu

of every brasserie in France but we don't see it so much over here.

It is a really delicious thing to eat. When it is cold outside and

wintery, what you want to eat is a lovely coq au vin. There we go. The

parsley mash adds another dimension to it. Put the potato through a

ricer and put it into a pan and almost boil the potato up.

Then we have a classic garnish. Baby onions, pancetta, then we are

going to add the mushrooms to that when it is nicely fried.

Keep whisking the chlorophyll or it will stick on the bottom. It feels

like a bit of a faf but it is useful. We use it in the mash but

also put it into the pasta. It makes great vine grets. It is

something that I learned at the Square. Many years ago.

That is Bill Howard's place? Yes, many years ago.

It goes like a puree? Yes. Now we brown off the chicken and

with the sugar in the red wine it will caramelise really nicely.

If you would like to put questions to the chefs today, call this

number: You can put your questions to us,

live, a little later on. Now you can see that this is

starting to split? Yes. To keep this, the best thing to do

is pour it over ice into here. It will chill it. You want to keep it

nice and green over ice but we are using it straight away. So pour it

through there. The water goes through the bottom

and all of the chlorophyll, the green bit, stays in there.

So you end up with the clear water in there? Yes. There is a little

bit of time to wait. We have a few hours, don't we? Luckily, we have

got this! That's what you have if you leave it to sit? Yes.

So, we have browned the chicken off. Take it out of the pan nicely.

Because of the cutting of the chicken like that, it allows us to

end up with 13 pieces that cook at the same time. That's why you cut

it like that. Into the pan goes the vegetables.

We are not going to serve the veg, we are just using to -- it to

flavour the dish. So you use the green chlorophyll to

flavour the mash? Yes, it is not just aesthetic to make it look

green. It really tastes of parsley it is beautiful. What you want with

red wine, sorry, just brown the veg and now in goes the red wine but

that parsley flavour with the red wine flavour from the chicken, it

goes really well. Now, importantly here we are using

the same pan. Reducing the wine down to a syrup.

I will not get time to do it today, but reduce it down to a syrup.

Caramelising the veg. Back in goes the chicken. So imagine that goes

all the way down to a sticky syrup. Pop the chicken back in. As it is

cut the same size... There we go diplomat -- it should go and cook

at the same time. And in goes the chlorophyll to the

mash. This turns green. The Incredible Hulk. Like mushy

peas? A bit like that. Now in goes the stock. Up to the level of

chicken and no more. Take a parchment piece of paper to make a

cartouche. Put it in the oven at 180 degrees,

no lid so that you get the reduction.

Now this one has a lid on it. Lovely. Into here now if we lift

out the paper and pop the chicken into here.

Get the garnish in there. In goes the sauce. I am going to quickly

chop some parsley. So this is serving four people,

even with the 13 pieces of chicken? Absolutely. They are all cooked the

same size. A lovely thing to eat on a cold day.

So take the mash on to the plate like that

Put a hole in the middle for the gravy.

A couple of pieces go on. A piece of breast, a piece of leg.

And the classic garnish that goes so well, the onions, mushrooms and

bacon. Yes, it is a classic. Really earthy

and wintry. Add in some gravy.

There we go. Some of that in there.

So remind us of that again? That is coq au vin with parsley mash.

How good does that look? It looks fantastic sha I know it will taste

great as well. Dive into that.

Dive into that. Very good.

In the oven you cooked it gently? Yes, 180 degrees, 40 minutes,

reduce down the sauce to get all of that stickiness.

And what do you think of the mash? Very nice.

Everyone is happy here, but we sent our wine expert, Peter Richards. He

is at sea off the coast of Hampshire, but help is at hand for

him, but let's see what he has chosen to go with Adam's

spectacular coq au vin. I'm arriving in Lymington in style,

courtesy of the fine volunteers of the RNLI, but now it is time to get

out of this gear and into the shops to find some great wines to go with

today's dishes. Adam's coq au vin is a classic dish

but with a brilliant twist. So we have to find something in the same

spirit. Now, it is a hearty chicken stew, coq au vin, with red wine. So

let's stick to a French red, but nothing too pricey like this

Margaux. This is a dish that speaks of the countryside, of rusty, rural

pleasures, rather than fancy finery. What we need is something off the

beaten track. Something to surprise and to delight us. For that I have

the sensational Galien Gaillac 2009. France is full of beautiful nooks

and crannies, making underrated and undervalued wine. This is a brailt

example. It is from the Gaillac region. It is delicious. You just

have to smell it to see that it pack as punch it is gutsy and

heart-warming, perfect for the coq au vin. It is savoury to work well

with the mushrooms and the bacon and the lovely sauce and like all

good French reds, it is not overblown. There is a freshness

here, to tie in nicely with the thyme and the bay and the parsley

mash. So, a wine to warm the cockels and to caress the taste

buds, just like your coq au vin. Enjoy! We certainly are. That is a

bargain that? Yes, really great. A full-body wine to go with that.

�7.50. A bargain. Happy with that? The parsley makes a difference?

have used the same technique in our restaurant. It is great also with

the pasta. Coming up, our other Peter makes

his first dish on Saturday Saturday Kitchen, tell us what it is again?

We are doing black pepper prawns with oven dried pineapple.

First, though, it is time to head over to Cambodia for a slice of

life from Mr Rick Stein, today, he's got a luverly bunch of

coconuts but now I'm off to change journey in South East Asia will

I wouldn't go as far as that, but I recall a saying from the South Pacific which said,

"A man who plants a coconut, plants food and drink, vessels and clothing,

"a home for his family and a heritage for his children."

'And coconut is also the foundation of this lovely dish

'made predominantly with pork and pineapple.

'First of all I chop some shallots and galangal which

'I've recently seen in supermarkets- at home, as well as Asian delis.'

Well, this is fresh turmeric, and I must say it's a bit of a revelation to me.

I'm just used to using the powered stuff.

It's so wonderfully fragrant.

It's the main constituent of the Cambodian curry paste called krung,

the other being lemon grass.

One of the things I've really learnt about my journey through the Far East

is that these pastes are so important.

You've got krung in Cambodia, you've got various different pastes in Thailand

like paste for curry, red curry paste, green curry, Thai curry paste.

In Indonesia you've got basa gaday,- the basic curry paste they use everywhere,

and in Malaysia, such things as laksa paste, and they're all different.

The trouble with turmeric is that you walk around for days with yellow fingers.

It looks like you're a chain smoker.

'All this lemon grass, lime zest, kaffir lime leaves, chilli, galangal

'and turmeric all go into my trusty food processor, along with a drop of water, some salt

'and, of course, the all important shrimp paste.

'In Cambodia they use a mortar and pestle, but that would take a long time to pound down into a paste.

'This, after all, we are in the West, is the quick way of going about things.

'Oh, well, plainly taking your time is the best thing,

'and cooking should never be rushed.'

I have to admit I made a bit of a mistake, apart from burning out my grinder.

I've also cut the lemon grass too long and it's really woody.

The reason I did that was because in Cambodia

they use the whole thing,

but it's not as dry, I think, but we all live and learn, even me!

'Now I grate the fresh coconut which is so important in this dish.

'It gives a lovely, subtle background flavour and thickens the sauce.

'Fry off the pork, which is cubed leg meat and very lean.'

Interestingly, people don't like the idea of pork stews, but when you come to pork curries,

anything with lots of spice in it, it's a whole different matter.

They use pork a lot in South East Asia.

I think the point is that because there is so much of an aromatic flavour going with it,

it works a treat. But also,

anything sharp works really well with pork,

so the fact that there's lots of pineapple in this makes it very satisfying.

I'm using grated coconut to thicken the curry at the end.

'The secret to all this cooking in this part of the world is the curry paste.

'It transfers any cut of meat or fish into something exotic.'

I must say I'm very happy about this, cos I was a bit worried about that lemon grass,

that it hadn't been pulverised enough in the mortar and pestle.

I think it looks quite rugged, it looks quite, dare I say it, sort of blokey, you know.

I don't like things too neat and tidy.

So after an hour, the pork should be nice and tender.

That looks extremely nice, and it's smelling wonderful,

so now, going to add the grated coconut.

'You don't need a lot of it, but as I said earlier,

'you can see how it binds the dish together, and it tastes so good.'

Well, these are tiny aubergines, but they're still quite unusual in the UK.

I have to say I got these in St Austell of all places.

Things are changing!

They're very good in stews and also the little tiny ones, you might have seen them,

they're called pea aubergines, partly because they're so small,

and also they're a lot firmer than normal aubergines.

I'm just gonna put them in the curry and they'll be done in about ten minutes.

'These little aubergines are really nutty and they stay firm, in contrast to the pineapple,

'which softens and gives so much sweetness to the dish.

'I suppose you could use tins of it,

'but they're so easy to buy fresh

'and they make the kitchen smell so good.

'And now coconut milk.'

People often ask me what's the difference in Cambodian food, what makes it so special?

And this dish I think says it all.

It's incredibly fragrant, it's really rich in turmeric, that yellow colour is lovely.

But actually it's not particularly hot and that is a very typical characteristic of Cambodian food.

They always serve lots of chilli, of course,

but the dishes themselves are not searingly hot.

But it's very fragrant, and I think if you compare this

with something like a curry from Northern India, this is just light and sort of flowery.

The other thing of course, are the other ingredients.

The coconut, those little aubergines and the pineapple.

I'm gonna finish off with some tamarind, fish sauce and palm sugar.

Everything actually that grows in Cambodia.

Take a little bit more.

It's a very concentrated fish sauce

so I probaly don't need to put much more in,

about another teaspoon.

Now for some palm sugar.

Always get that combination of sweet and sour in, both Thai, Vietnamese and Cambodian cooking.

Probably about a couple of teaspoons, maybe a bit more, I'm just guessing it.

'The tamarind has a acid flavour which adds so much fresh tartness to the dish.

'I'm using the sieved pulp without the seeds.

'It's such an important part of the cooking in the Far East.'

One final taste, I'm just gonna put some basil in after this.

It's heaven, and it's just so simple,

this sort of food, because it's just

a combination of the fish sauce, the tamarind and the sugar.

It's easy, that's what's so nice about South East Asian food,

it is so easily put together.

Anyway let's get the basil in there now and we're done.

'All that's left now is to allow these fresh leaves to wilt into the dish.

'There's an old saying that you should always tear basil and never cut it.

'I think it's because steel blackens the cut edges.

'I'm using holy basil here.

'With its incense-like smell, many people consider it to have religious significance.

'Finally, because it's a mildly spiced and fruity curry,

'I add a few little red jewels of finely chopped chilli, and that's it.

Thanks

Thanks Rick.

Thanks Rick. That

Thanks Rick. That curry would be perfect for warming you up this

weekend. Now for this morning's masterclass I'm going to show how

to make a classic Italian dessert, a panna cotta. And I'm going to use

an ingredient that's just come into an ingredient that's just come into

season, the blood orange! First of all, warm up some milk in the pan.

I will do this with a buttermilk. There is an acidity that works

really well with the panna cotta. So we warm up the cream. There is

now time to add the flavouring, you could add vodka but I'm using

vanilla. I am using also blood oranges. They are coming into

season. They are fantastic. Look at the colour of these of the all we

are going to do is to in fuse... See that? We can infuse the cream

in the blood oranges and the vanilla. You can actually dry the

blood oranges out and pop the peel in. It is a great way to keep this

for Christmas this year, you can infuse that as well.

Then we add sugar. All we do is basically warm this up.

The thickening agent of this is gelatine. We have to soak this in

cold water like that. It goes soft when it's been in the cold water.

We are using that into there. So it is dissolving.

Let's get a whisk. Whisk this all together with the gelatine in.

Then all we do is throw in the buttermilk.

It adds a little bit of acidity to it. We are not boiling it but

warming it. That's it. Now just pour this

through the sieve to get rid of the orange and everything else. Then

you can set it as a piece like that or take this and pop it into the

moulds and there is your panna cotta. Done. Easy as dancing, isn't

it? Simp! We pop that in the fridge and leave it for a good couple of

hours. I will serve that with a lovely little rhubarb and some of

this blood orange. Now you were busy before Christmas but it gets

busier after? It does with the tour! Tell us about the tour. I

actually took part in the tour, so I know what will happen? Well,

we've been rehearsing, it is, you know from the rehearsals, it is

interesting to see the group dances. There is a pecking order of where

you are set in terms of the dancing ability. Phil Tufnell is on the

tour. And Jason from Australia. A great,

lovely chap is helping us with the dancing. Straight away he said you

are at the back. We have worked it out that most of the arena is on

three sides, the fourth side is black canvas. Me and Phil will

finish the dancing, clapping and clearing to the black canvass,bound

about 30 yards behind everybody else.

So the secret is to be at the back. Walking out on the Ofl is one thing

but walking out for the Strictly Come Dancing dancing theatre, you

are like that, tiny. Parts of your anatomy shrink. You

have no control over it, but it is the most amazing experience. People

don't realise how into it you get. This year was incredible, you have

so much competition with all of the other athletes? Playing cricket is

great, but to stand at the top of the stairs at Strictly Come Dancing

and for your name to be announced and for that minute and a half, you

start the dance, you realise you have forgotten everything. I

realised after week four, you really have to get into a zone.

I realised that when I was talking to Colin Jackson, the first dance

he comes out, he is in the zone. I was talking to Gloria Hunniford

about carrots. Colin came out... Did you become

confident? I didn't get that. Well Colin came out in this tight

top, he did the splits in the air, I grabbed my jacket and said see

you later! We had the same with Lewis. He did the somersaults and

we said we may as well go home! the tour starts on the 18th? Yes,

18th in Birmingham. It goes to Newcastle, Glasgow, Nottingham,

Manchester. So then back down to London to the O2 arena. It is a

great show to be on. Now we can have a laugh. The TV

show is so intense. You think so, do you? On TV, I was

never so scared in all of my life. I guarantee you will be as scared

on the tour! We have to think about winning when it comes to cricket,

though, as this year is a big year? It is massive. India and winning

against them was extraordinary this year, but the Ashes in Australia.

That is the first time there is a back-to-back Ashes series.

Australia are in a great position. Alastair Cook, the England captain

has been a revelation. Has been reinstigated back into the side.

That is great. There were problem last year.

But I think they can do well this year.

You had Freddie in your team. You dealt with all of the stuff on the

outside. Actually, coming here and having a

glass of wine at 10.00am, was similar to going to breakfast with

Freddie! Well, what a transformation? 2005 we won the

Ashes for the first time in 18 years. We beat the likes of Shane

Warne, it was great, but like in all sport, England have gone to a

different level. Looking at the food here, that is what we would

have had for lunch, now they are having smoothies. In 2001 Dominic

Cork came to the England side. He went into an ice bath. It was the

first time I saw one. Freddie looked at me to say that should be

full of beer. He should not be getting into that, that should be

after the play! That you was how it was played, but now it is different.

They have to eat well, everything going into the body that is good to

make them perform better. A bit like Strictly Come Dancing,

did they put you on a diet? Or was it just me?! That was just me!

don't know about you but at the end of a day's training, I needed a

glass of wine. What they failed to realise was

after the it dance, I got into the car, the taxi driver asked me,

"Your usual, sir?" Then we got a great big bucket of fried chicken!

Now, we have the rhubarb here with the panna cotta.

There is the outdoor rhubarb, or the indoor rhubarb, that takes

little cooking. Take out the panna cotta, pop it in

a bowl of hot water and the mould pops out. There you have it.

I love rhubarb. You have never tried these before

but look at the colour of that they are fantastic. Great in salads.

Great with chicken, fish. I tell you what, I have had a good

morning so far. Great, right, what will I be

cooking for Michael at the end of the show? It could be food heaven,

a traditional beef and ale pie. The beef is cooked slowly in ale with

onions, shallots, mushrooms and carrots. I'll throw in some thyme,

top it with puff pastry and serve it with some homemade mushy peas.

Or Michael could be facing food hell, Moroccan style food in the

form of a lamb shank tagine. The lamb is braised with onions, garlic,

and tomatoes. I'll add lots of Moroccan spices along with dried

apricots, almonds, honey and a pinch of saffron. It's served with

a pomegranate tabbouleh. What's that, a tabbouleh? What is that? It

is just a salad! Some of our viewers and the chefs in the studio

get to decide Michael's fate today. But you'll have to wait until the

end of the show to see the final result. It's time for the next

instalment of Celebrity Masterchef. This week, Jamie Theakston, Ann

Charleston, Steve Parry and Javine Hiylton have their first outside

catering task.They've been split into teams and need to cook lunch

at a student canteen. I just hope Welcome to the London School

Today, you are preparing their lunch.

We're going to split you into teams and the two teams are

Jamie and Anne

and Steve and Javine.

Good luck, sir. Oh, thanks.

Each team today will need to cook 40 meat dishes, 40 desserts

and 30 vegetarian dishes.

110 portions of food.

Remember where you are.

It would be really embarrassing

to have an outbreak of food poisoning here at the school.

Have fun. Good luck.

The London School of Hygiene and Tropical Medicine

was founded in 1899.

In charge of the kitchen is Kerry Karlane Ovrett.

Good morning. In front of you are all the ingredients

that you'll need today.

Each team will do a meat dish and a vegetarian dish and a dessert.

Expectations are very high. Service is at 1:30.

And I don't want to be let down.

OK. OK.

The teams have two and a half hours

and must use the canteen's ingredients,

including one tray of chicken, one tray of mince,

mushrooms, peppers,

tomatoes, aubergines,

herbs and fruit.

So what menu are you doing?

I'm going to do a chicken pasta,

chicken and mushrooms with a cream and white wine sauce.

Mmm, that sounds wonderful. Hmm.

And I'm going to do a vegetable curry. Yup.

And I'm going to do syllabub with fruit as dessert.

Yeah, that sounds good. That sounds good.

Can you let me know what you're doing?

Chicken Thai curry, then we're doing

a lovely, very tasty veggie lasagne.

Right. Yeah?

And then we're going to finish up with an apple crumble and custard.

You're going to have to change your menu

because these are already doing chicken and pasta,

so you're not going to have enough,

so you're going to have to use the mince.

We've got the chicken, Kerry.

Jamie, how do you feel about changing your chicken to mince?

What? Snooze, you lose, buddy. Chicken's here.

I thought I was doing the chicken. You can't both do chicken.

Well, I can't do a mince pasta, can I?

Let's toss for it, dude. That's the fairest way.

Come on then, swimming boy, let'sbring it on. Fair enough. Here we go.

Heads I get the chicken. Heads you get the chicken.

Haaaa!

We've got to reload, they get the chicken. All right, that's OK.

That's OK, we can do this.

Ho-ho-ho-ho, ho-ho. Yes.

That's mine. Look at that beautiful chicken, Steve.

Oh, look at the chicken, Steve.

They're killing us here.

What about chilli con carne, do you know how to do that?

It's just, it's just a bit boring.

If you want, you can get some more veg into that,

you can get some peppers.

Hey, it's gone, it's gone. Come on,- come on. We're back in the game.

Javine starts to chop the vegetables for her lasagne.

While Steve grabs the only industrial fryer

to begin browning the onions for his chilli.

Leaving Jamie with a frying pan to cook 40 portions of chicken.

Whilst Anne starts preparing an old favourite.

BUZZER SOUNDS

Oh, what's that?

Does that mean that Anne's lost another finger? No. Good.

Mind your fingers on that grater. I will.

With 45 minutes gone, Steve's chilli is well underway.

Steve's chilli's looking a bit suspect.

You've had an hour already, you've got about another hour to go.

And we need to start really cracking on.

As the teams push on, morning lectures are in full swing.

Javine? Yes. Can you taste this for us, love? Yeah.

More chillies or not?

Yeah, a little bit more. All right.

Steve, as long as he gets his spices right and it cooks OK,

that'll be fine. Javine, she needs to work a bit faster,

she's got to get that prep going.

What can I help with? You can get a pan for the apples to put in.

Pan for the apples? A pan for the apples.

Whilst Steve and Javine are working together,

Jamie and Anne are concentrating on their own dishes.

How are you doing with the syllabub?

I've only got, I need cream. Right,- you need to start getting that...

I will, indeed.

Is Jamie still cooking chicken? I think so.

Or maybe it's mushrooms now.

I don't know, I haven't taken much notice, I've been too busy.

Aren't you supposed to be working as a team?

Yeah, but he's doing one thing and I'm doing another.

Anne, it's going to curdle, love. Turn it off.

You've got to start getting moving now.

I need to see stuff in the oven soon.

Crumble's on the way. Yeah. Your lasagne's not in yet? It's not, no.

I haven't got enough sauce there, I think.

OK, I'm starting to get tetchy now.

All the mains are progressing, but with only 45 minutes left,

both teams must crack on with the desserts.

Come on, let's move it.

I'm really not good with mechanical objects.

And you've got to give it some welly, Anne. Ha-ha.

Help. Oh, mamma mia.

This is not 30 portions. There's nowhere near enough apple in this.

I did everything.

We're going to have to improvise and change it slightly.

Steve decides to supplement the apple filling with tinned pineapple.

That's it.

While Anne adds lemon juice, white wine and brandy

to her whipped cream syllabub.

Oh, thank you, darling.

That worked. Come on, we've got half an hour.

You

You can

You can see

You can see if it worked for the students and the staff in 20

minutes. Still to come on Saturday Kitchen, Raymond Blanc. He is

making his mum's apple tart with calvados butter and custard filling.

Simple but spectacular. And Peter's first go at the

omelette challenge today. I am expecting him to be filled with

enthusiasm! Will Michael be facing food heaven? Beef and ale pie, or

food hell, lamb shank tagine with bulgur wheat tabbouleh. Of course,

you have to wait until the end of the show to see the final results.

Cooking next it is the man at the head of the Spice Restaurant in

London it is Peter Lloyd. What are we doing today? We are

doing black pepper prawns with oven dried pineapple.

It has jicama in it. It is balanced with the sweetness of the

pine.apple, which is oven-dried. We will get on to the jicama in a

moment but you want me to start moment but you want me to start

with the pineapple? That's right. Where does your love of Asian food

come from? It is not from your training as your classically

French-trained? Yes, at the Dorchester but I always travelled

to south-east Asia in my holidays. So, Thailand, Malaysia, Hong-Kong.

I always loved the food. When I joined the Sanderson Hotel. We had

a Asian restaurant there. I started Spice Market and it covers all

South East Asian food it covers everything from malaisa, Thailand,

Singapore. So this is a restaurant in the

heart of London? Yes, right in Leicester Square. We have two

floors. We have the guys cooking on the woks in front of the guests. It

is a nice visual. I believe you have been, Michael? I was there in

November. I have not been back since but I will be! We start by

frying off a table -- tablespoon of ginger and our chopped garlic.

The ginger has been grated, there is quite a bit here? Yes, equal

quantities of ginger and garlic. Not too much colour, otherwise it

starts to go bitter. Now the pineapple, you are drying

this out in the oven but it is not dry, dry. It is semi-dry? We just

want to concentrate the sugars in the pineapple. It give as sweetness

against the heat of the black pepper that we were talking about.

So, nothing on it? Just as it is in the oven? Yes b90 degrees for two

hours. That will give you a nice sticky

texture. You can do this in a hot cupboard?

Yes, in the restaurant we have one as well.

We are adding spring onions. So two going in there. We are cooking

those down. Now although this is hot, the spice

is coming from these bits here? spice is coming from the pepper. So

we take the peppercorns. Put them in the grinder. We are using a

fancy named pepper from Malaysia from the Borneo region it is really

fragrant and will add heat. Where do you get that, it is from

the internet? There is the Spice Store in Notting Hill, but I am

lucky as I am on the doorstep of China Town.

Now we are adding the plaque beans. They are giving saltiness to the

dish. Rinse them off to take away the extra salt and pop it into the

sauce. Then two different types of soy sauce. A light one and a

sweetened soy sauce. It is sticky? Yes. You can see that

it is almost like a molasses. It is sweetened down with palm sugars,

that is where the sweetness comes from.

And more sugar. Some lime juice for sourness.

A bit of tartness. Looking at London and how it has

changed. You have been working in London over those years, the Asian

style of cooking has been an influence from all manner of

different chefs? You don't have to be Asian? I think that AnyGeorge

was one of the first chefs, when he hoped Vong, he brought the Asian

influence to London's streets. Now there are lots of options to eat

this type of food in London. So now we reduce this down light ly

-- lightly. Then pop it into the food processor to blend it together.

And the prawns you want them peeled and the head off? That's right. For

the presentation we are cutting them in half.

Is this because of the speed to cook? It just changes the

presentation as they just curl and twist.

I know that the beans and the other ingredients work well with fish but

great with steak? Absolutely. This is a good alternative to classic

steak awe poivre. Starve with a rib-eye and it will work really

well. -- Starve with a rib-eye.

-- serve. We did this at a food festival. We

came second place out of 40 dishs in London. We had healthy

competition as well. What was the first -placed

restaurant? It was Club Gaston they did a Marmite fois gras.

So you are cooking these prawns quickly? Yes.

They curl while cooking? Yes. Now tell us about this. What is

this? It is jicama. It is like a sweet root vegetable.

The texture is a cross between a potato and apple. You can eat it

raw but it adds a frerbg crunch to the dish. -- fresh crunch to the

dish. Where do you buy that? China Town.

Can you eat it raw? Yes, the Malaysians do.

Now we add the sauce to our prawns. That gives them a nice coating.

So do you want me to dice up the jicama? Yes.

The prawns have not taken long to cook. Because of the way we cut

them, they curl and it enhances the presentation.

The prawns look fantastic. Very simple as well.

Remember all of the recipes, including this one from Peter are

on the website at: Now, this is the pineapple but it

is still soft. Yes but the sugars have really

concentrated now. Then take a little bit of the jicama.

If you can't get the jicama. I know that my mother will not be able to

get it in Yorkshire, what will you use? Water chestnuts. Even the

tinned ones. If you can't get the fresh, the tinned ones work well.

It gives a fresh crunch. It is like a radish texture? That's right.

That is our black pepper prawns with oven dried pineapple.

The first dish on Saturday Kitchen! You are coming back.

It is great. It looks fabulous. Let's see what

it tastes like. Dive into that. You have probably tried something

similar if you have been to the restaurant? Yes but I don't think

that I had this dish. With the prawns you have the heat

from the black pepper, followed by a piece of pineapple, it gives you

a break. Very nice.

Happy with that? Very, very nice. Do you want wine to go with this?

Yes, please. So, let's see what Peter has chosen

to go with this Peter's perfect prawns. I need a drink to go with

that! Peter's recipe is original. Packed full of spicy, sticky exotic

flavours. It is not an easy wine match, but two forgiving grape

varieties, are Pinot gree and Riesling. Especially made in a

light style. But good Pinot tends to be pricey.

So I am going with a different grape variety. It is vognier. I

have a fabulous one here by the wonderful people at ConoSur. If

grape varieties were greetings, this would be like a bear hug than

a dainty peck on the cheek. It has a natural generosity and a perfume

that works well with flavoured Asian dishes. It is full of

tropical fruit and white pepper aromas to tie in brilliantly with

the pineapple in the dish. It is subtle, smooth it is mouth hov

coating to work well with the prawns and off-setting the soy.

There is also a freshness to pick up on the ingredients like the

jicama, the beans and the pea shoots. This is drier. It works

well to refresh the pallet between the intensely flavoured mouthfuls.

So, Peter, an inspired dish and here is is a brilliant-value white

to enjoy with it. Cheers! We certainly are. There is

a little kick there but the pineapple cool it is down. What do

you think of the wine? It is perfect, the Riesling.

I normally like a Vouvray but this is great.

Another great value? Yes. Full of fruit.

Happy? Cheers! Right it is time to re-join the carnage of Celebrity

MasterChef. When we last left Ann Charleston she was in danger of

cutting off her fingers. Let's see Perfect. It's perfect.

bratt pan is now free for Jamie to I want it all out

Ah, it's lovely. That's lovely. It's not thick enough.

That's gross. Gross? That's not even going to cook out.

OK. That's disgusting. I thought it was lovely.

You've got custard powder and milk. How can you mess that up?

Kerry's also got concerns about Javine's lasagne.

I'll take it out right at the end.

That's not custard.

Come on, let's move it.

I've got customers starting to queue.

# Ah! #

Oh, you're joking! I can't send that, dump it, now.

It's absolute rubbish, I wouldn't give it to the cat.

It's quite nice.

Got any cream? Right, fast, fast, fast. Chop, chop, chop.

With five minutes to go, Anne and Jamie are finally working together.

Do you think I should get this out now?

Yeah, I want it out now, two trays.- OK, I'll let you carry.

We need the crumble out. We need it now.

Leave those in. Give it a bang, give it a bang.

Mind your backs, mind your backs.

I want everyone by their stations.

Jamie and Anne have made a chicken and mushroom pasta

and a vegetarian Thai curry.

Steve and Javine have made chilli con carne with rice

and a Mediterranean vegetable lasagne.

Hi. Good afternoon. Chilli con carne-and rice and then vegetable lasagne.

I'll have the chilli con carne. Brilliant.

Anyone want the chicken pasta?

Lovely. This is a beautiful Thai vegetable curry.

Steve's chilli and Javine's lasagne are both being snapped up.

And what would you like? Which one did you make? The lasagne.

I made this one. I'll have that one. Oh, thank you.

There you go, sir. Enjoy that very much. There we go, sir.

In a white wine and cream sauce.

Vegetable lasagne made by Steve and Javine.

For me, the tomato sauce has reduced- a little bit too much,

there's not enough moisture with the pasta,

so the pasta itself is a little bit tough.

I chose the lasagne, which I kind of had to because I'm Italian

and, I have to say, it's really great.

This is what it is, you cannot pretty up a chilli con carne.

We've all had lots and lots of chilli con carnes,

there's nothing wrong with this one, it's cooked,

he's got a fair bit of spice in there, he's seasoned it.

Not bad.

Sometimes you get a chilli con carne that's a bit mild and disappointing,

but this had a really good extra kick.

I've got the satisfaction of the post-chilli con carne sniffles,

so it definitely had the flavour.

That's lovely. That one's spectacular. I'll have the pasta.

OK! Jamie's chicken pasta is also selling well.

But Anne's vegetarian Thai curry is lagging behind.

This is Jamie's two-and-a-half-hour,- chicken, tarragon,

white wine sauce pasta dish.

The combination of the mushrooms, the tarragon, the chicken,

the white wine, is a great combination, but not with pasta.

That pasta has sucked all the flavour out of the sauce

and now it's become a bland dish. And it's a real shame

Yeah, the pasta dish is nice,

although I think it's slightly overcooked.

I prefer it a bit more al dente.

Anne actually really worked hard today.

One-handed, she chopped the vegetables.

The sauce is too thick and globby. It's almost sweet, the curry.

I chose it just cos I like Thai food and it's quite spicy, which is nice.

The teams' puddings are an apple and pineapple crumble

from Steve and Javine

and lemon syllabub with apricots from Anne and Jamie.

Try this, it's different. Although she does look like a crumble lady.

THEY ALL LAUGH

OK, I'll go for the syllabub.

Doh! Syllabub, lovely.

The crumble is the first dish of the day to sell out.

Here we go. Gone, chef.

Woah!

I can give you the pan to lick or you can have some syllabub.

Or you can have some syllabub.

With Anne and Jamie's syllabub quick to follow.

That's not a bad crumble, that's quite a nice crumble.

Sweet enough, sharp enough, cream's good with it.

Would've been nicer with custard.

It was really nice.

I've never had pineapple crumble before,

so, yeah, it was very sweet and it looked really nice, yeah.

It's pleasant, it's perfectly pleasant,

but its appearance doesn't do it any favours at all.

I chose the syllabub, mainly because it was served by Madge Bishop.

SHE LAUGHS

It's fruit covered with cream, can't go wrong.

Finally, the last customer is served.

Ladies and gentlemen, well done. Thank you. Woo! Congratulations!

Well done, everyone!

Thank you very much, that was excellent. Well done. Thank you.

So I'm glad you've tasted it and you know what it's like. Hm-mm.

And you're tough, you are. Yeah, I've got to be.

You scared me at one point.

A really tough test for our four celebs today.

It's quite early in the competition

to face such a big, mass catering round.

John, the food went out. A few hairy moments,

I think we just got it there with a minute to go.

The three best dishes today, for me,

were from Steve and Javine, by far.

And I think that shows the benefit of team work.

There'll

There'll be

There'll be more

There'll be more from Celebrity Masterchef on next week's show.

Right, it's time to answer a few of your foodie questions. Each caller

will also help us decide what Michael will be eating at the end

of the show. So who do we have first on the line? We have Ollie

from Gloucester. What is your question for us? I have two steaks,

I wanted an interesting sauce to go with them, please.

I suppose if you can find the ingredients to make the prawn

dishes, you could use that but what about a sauce? I like a bearnaise

sauce. Or you can make brown butter, chill it and then use that to make

the bearnaise. So, bearnaise is hollandaise with

chopped shallots in it. And lots and lots of tarragon in it.

And use brown butter. It is nutty and goes so well with the steak.

What dish would you like to see, food heaven or food hell? Food hell,

I'm afraid, please. Anna, you are there from

Huddersfield, what is your question? I am going to make a

poached salmon. I want a light sauce to go with it. What can you

suggest? What do you reckon? Picking up on the fact you were

using blood oranges but a light hollandaise with blood oranges and

a green Dean sauce, that would work well. Add a little whipped cream to

the hollandaise at the end it will lighten the sauce.

Fantastic. That is the true secret to poached salmon. Blood oranges,

that is lovely as an kprafplt What dish would you like to see at

the end of the show, food heaven or food hell? Food heaven, please.

Amanda, what question would you like to ask? We have blackberries

in the freezer from last year's crop. Can you suggest anything more

than just a jam? What I would do right now, this is crumble

territory for me. Put them in a bowl, 10% of the volume of

blackberries to sugar. Leave it for a couple of hours. They will steep

with a lovely juice. Add some apples and make it as a crumble

base, but in the topping, using ground almonds instead of flour so,

ground almonds, butter, sugar, equal, rub it together gently, over

the top of the blackberries, in the oven, happy days! The blackberries,

you can infuse pineapple into it and freshtime. So there are two.

What birb would you like to see at the -- what dish would you like to

see at the end of the show? really sorry but food hell! Now,

Gennaro is at the centre of the board but I reckon that these two

guys will be close. Hopefully, you have been practising, the first

time on the show? First time on the show... Yes, you've been

practising! Remember, 3.5 million people watching! And my mother!

you ready? Three, two, one, go! I think he's been practising.

It's got to be an omelette! APPLAUSE

That was close. I love the confidence you had there.

I put the shells on the plate, did you see that? Yes.

It is cooked. That looks like one of mine!

looks like what you find on the pavements outside of a Leeds bar!

Right... Peter? How quick did you do it in the restaurant? 16.2.

You were slower. The pressure... The pans were

sticking. The pressure of live TV. 22.68.

However, you are going in the bin. That was not an omelette. You have

to come back now! Adam? I was in the middle the last time.

You were pretty good. Do you think you were quicker?

You are consistent. You did it in 21..72. Slightly slower. At least I

could eat that one. Will Michael get his idea or food heaven or food

hell? Peter and Adam will make their choices while you take a

lesson from the great man, rammed rammed rammed. Today it is all

about apples. He is showcasing one in Oxfordshire, Raymond and

Could I have an apron, please, Raymond's first

When I think of apple, I think of Maman Blanc's Tarte Aux Pommes.

In the afternoon, the tart would beslowly baking in the oven and allthe wafts of these amazing apples

would come through and I knew we had apple tart.

Just shortcrust pastry and apples, OK, and that will be delicious.

That's a world class apple. OK, that's a Cox Orange Pippin,

and that to me is the best apple for a tart.

A wonderful balance of sweet and acidity,

very complex flavours, and a great apple experience.

For the filling, start by peeling four medium apples.

So, obviously you can't make a tartwithout pastry, that's for sure, OK?

So I'm going to do a very simple shortcrust pastry. No sugar, OK?

That's how it was done at home.

Mix 250 grams of flour, a pinch of salt and 125 grams of unsalted butter.

Lovely. See? It's sandy.

Add an egg and a dash of water.

Voila.

OK, yeah, tres bien.

It's ready now to be compressed together. That's it. Voila.

Raymond places the pastry between two sheets of clingfilm,

so there's no need to use flour when it's rolled out.

Then it's into the fridge to cool for half an hour.

Once the pastry's cool, roll it to a thickness of about two millimetres.

And there I've got a nice, very thin...

You can see it, very thin pressed.

Put a 22 centimetre tart ring on top of a baking sheet.

Voila. Now...

Delicately lift it, and try to fold it in inside.

Then thumb up your pastry - lift the-pastry a little higher than the ring.

When you cook it, there will always be some retraction.

Prick the base to keep the pastry flat while it cooks.

Voila.

Then cut the apple into chunky slices.

You want about that thickness, OK?

Very important.If it's too thin they'll collapse.

You want nice, fleshy, apple flavour.

Arrange in a circle within the tart.

Make a calvados butter to caramelise the apples while they cook.

Adam, please. Can you get me a bit more butter, please? Oui, Chef.

Melt butter...

add a dash of lemon juice...

Just to heighten the flavour. A tiny bit. Like that. No more.

..sugar...

and a splash of calvados - a brandy made from apples.

Oh! A bit too much. There's never too much.

Tres bien.

Brush the calvados butter over the apples.

So that's ready to be put in the oven. Voila.

The tart will cook for ten minutes at 220 degrees centigrade.

Then we'll bring down the temperature at 200 and cook it for a further 20 minutes.

To finish the filling, Raymond makes a quick custard.

100 grams of double cream, one egg, and 50 grams of sugar.

And all what you have to do, whisk it.

That's rather nice.

You see there's a light coloration, so add a bit of sugar like that.

Pour the custard over the cooked tart and return it to the oven for ten more minutes.

Adam? Ca va? Oui.

The tart needs to stand for about an hour before serving.

Barely warm. That's when you eat it.- That's when it is at its best.

Once cool, dust with icing sugar to serve.

To me, this apple tart sums up my youth,

where the mother would bring thisamazing, simple dessert, OK, and it will be shared with the family.

So I hope that every family in Great Britain tries this dessert.

Raymond's next recipe makes a whole apple a dish in itself.

Baked apple with a caramel and calvados sauce.

The variety I'm using here is called Reine de Reinette, OK?

The Queen of Russets.

Lovely flesh, delicate flavours,and they'll bake brilliantly well.

Have you finished the melting butter? Yes, Chef.

Although the apples can be baked whole, to make them easier to eat

and to cook them faster and more evenly, Raymond trims the bases and removes the cores.

Voila.

Brush butter on your baking tray to stop the apples from sticking.

Then add a sprinkling of sugar, which will turn into a caramel sauce as the apples cook.

What my mum would do, she would just leave a bit of that,

then a bit of sugar. Voila.

Put the apples in the oven at 170 degrees centigrade for 30 to 35 minutes.

When browned, stir in 20 grams of butter.

It's going. See look, look at that.

Add diced apple and cook for about 30 seconds.

To thicken the caramel, add half a teaspoon of arrowroot mixed with a little water.

Voila. We have now a beautiful sauce.

Next, make a simple garnish by toasting cubed wholemeal bread and icing sugar.

Mix pistachios, almonds - whole and- flaked - and icing sugar with a few drops of water or calvados.

Sprinkle the garnish on a baking tray with an extra dusting of icing sugar.

To create some amazing textures, colours, it go baf! Baf! Lovely!

Place at the top of the oven for eight minutes until golden.

So look at your apples.

If you can see it start to break upa little bit outside, then you know it is about ready, OK?

And you can smell.

Voila.

Oh, lovely.

Food is just not about flavours, it's also about textures.

And flavours and textures work together to create something truly exciting.

The proof is in the pudding, as they say, so.

It's absolutely delicious.

Right

Right it

Right it is

Right it is that time of the show where we find out if Michael is

facing food heaven or food hell. Food heaven is a lot of people's

food heaven, I would have thought. Pie and peas, proper pie with beef.

We have onions, carrots. Or it could be the lamb shank tagine with

bulgur wheat tabbouleh with all of the spices.

What do you think they have decided? They were the holder of

the key, really? I can guarantee it will be the hell! You are not wrong,

they have gone for the hell! So take the beef and the puff pastry.

You can take this home with you. Now we have to start to searing off

the lamb. To make the tabbouleh we the lamb. To make the tabbouleh we

have to warm up the chicken stock. You can use water. You can just

leave the bull gur wheat soaking overnight. This is it. Bullgar

wheat is just cracked grains. These are the lamb shanks, when I

was training in London they were cheap, but now they have become

trendy with this lot using them a lot.

And the gastropubs. So, sale it off to get the colour.

-- seal it off to get the colour. These guys are preparing the salad

with loads of herbs. There is pomegranate, lemon, all to go in

the salad. Pop that in there. Then throw in

the onions. Now the dreaded spices that you

don't like. What is it about the Moroccan cooking you don't like?

is the hotness. I don't mind duris -- Currys.

But this is mild. The spices in there are turmeric, paprika,

cayenne, nutmeg, cinnamon and ground coriander all in there. Then

we throw in the tomatos. A tin of tomatos going in there.

Then saffron and pomegranate molasses. Have you ever seen at

that? That is strong. You don't want to taste it like

that you need to have it in there! Give me some pre-warning! I am like

your dream guest. I will eat anything.

You need to put it in the food. So, honey.

I don't mind that. That goes in there. Tagine should

be about not just the mixture here, you need a little bit of liquid.

That is stock. That is safe to eat. You are OK

with that. Then the idea being, you heat all

of this up. Then you put this mixture of bits

and pieces in. The secret of the tagine is the fruit with the meat.

So you can add the apricots like I have here. Dried apricots, dried

dates. This is the idea of food hell that you don't like apricots,

I am sticking in there. I didn't even tell you I tonight

like apricots! Almonds? Not bad with almonds.

Olives? Yuck! It is like being in the jungle! It is OK in the end.

Then pop the lamb back N You can see this? This is basically

the stock has gone over there. Cover it with cling film. Leave it

and you end up with that. Now, that is safe to eat. Try that.

Are you sure Trust me. I could be ill for weeks after

that! It would stop you doing Strictly! Is that OK? It is OK.

Well, it is for now, we have not added the spices, but now that is

the tagine part. This is the pot you cook it in. You can basically

cook it on the stove or pop it in the oven it is up to you.

You just gently cook this. Switch that off.

Is this the moment I've been waiting for, here is one we have

made earlier? Yes! Now it is in the oven for at least two hours. The

lamb shanks, the longer in the oven, the better. We take the mixture and

make the salad out of this. So we leave that. You have this

soaked wheat mixture. Then we have lots of herbs and the nuts.

Are you OK with pistachio nuts? I like those.

Just one one or two in! A bit of that, the lemon in and mix this

together, but I think that the secret is to add lots of colour in

it, like the herbs. It is not that bad, is it? That looks nice. It is

the olives that I am worried about. They are in there.

I know! So a pinch of salt and we have the lovely tabbouleh. On its

own, that is great, but then, obviously, we have this.

The tagine! You see!. Splendid! I take it you are OK with coriander?

Yes. That's a good job. Salt and pepper.

I like that. I think that looks great on its own.

Pomegranate. And the molasses in there, and in here. That is a

superfood. That is healthy as well.

It goes well with the salmon if you want it to as well.

Yes. Salt and pepper over the top. Then what I like to do is finish it

off with butter, but they have nicked it all from the studio, but

you can serve this, but the secret of this is you should be able to

eat it with a spoon. Not even a fork. So you can just

put that there. It looks lovely.

See! And with the tomatos in the sauce it cooks and I know you are

looking for the olives, aren't you? I can see them. They are green,

aren't they? I will fish them out, I will put more on the top. This is

perfect for Strictly. It is winter- warming. You are supposed to be in

rehearsal? They have given us this Saturday off. They said we did so

well in the week. And the tour starts? The tour

starts next Friday in Birmingham. So from Birmingham up to Newcastle,

then to Manchester and then we come down to London and back up to

Nottingham. We finish in Sheffield on February the 10th. That is my

home town. That is the last time I will ever dance! And there is

Denise Van Outen? Yes, and Fearne is on there and Phil Tufnell, the

dancing godess! Dive into that, tell me what you think it will be

very hot. It looks great.

To go with this, Peter has chosen a Yalumba Bush Vine Grenache 2011.

It is priced at �9.99. It is available in a lot of places this

stuff. It is a wine you can get a hold of easily.

You are doing well. Stop piling the olives on the side! Get rid of them.

Yes. What do you reckon? It is very,

very nice. It is not that spicy.

It is hot! But it is not that spicy. That is the secret with the tagine.

Cool it down with a glass of wine. The secret is not to add too much

spice but to keep it mild. There you go.

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

Peter Lloyd, Adam Byatt and Michael Vaughan. Cheers to Peter Richards

for the wine choices. All of the recipes are on the website. Go to: