12/04/2014 Saturday Kitchen

Good morning. It is time to get cooking. This is Saturday Kitchen

Live. Welcome to the show. With me in the

studio today are two of the countries most exciting chefs.

First, the man who has taken on Rick Stein in his own back yard in

Padstow and is doing well with a coveted Michelin star for his

restaurant Number 6, it is Paul Ainsworth. The other is, from the

two Michelin starred, Hand and Flowers. What are you cooking?

Broth. Palm sugar. A very simple dish. I'm learning as I go.

We have got a sandwich, have we Tom? An open sandwich. I'm doing a beef

sandwich with a fried egg that's been cooked in beef fat and bone

marrow. Have you got a name for this? Pittsburgh black and blue? I

will explain later! Two interesting dishes to look forward to. We have

our usual line-up of foodie films. We have got Rick Stein, Ken Hom and

Ching He Huang. Now, Tom maybe in charge of the only two-starred

Michelin pub in the world, our guest today runs the Queen Vic in Albert

Square. From EastEnders, it is the actress, Kellie Bright.

APPLAUSE It is good to have you. Are you a

bit of a foodie running a pub or not? Me, Kellie? I am, yeah. I love

food. What about the dishes? They sound great. I have to say I mean I

love shellfish. I grew up by the sea so I have a soft spot for shellfish,

but the black and blue, I love the idea of the egg fried and beef. I

like rich things. That was the one that made me go oh.

We will find out what you will eat at the end of the show. At the end

of the show, of course, you will be facing food heaven or food hell. It

will be something based on your favourite ingredient food heaven or

your nightmare ingredient. Our chefs over there will decide what you get.

Food heaven, what would it be? Pineapple. Pineapple? I love fruit

and I love sweet things. But particularly cooked pineapple? I

really do. It is fantastic on the barbecue, but I've got something in

mind. What about the food hell then? This is, everyone said to me, don't

be honest! Don't tell them what your real food hell is! I was really

honest. I'm really, I've gone for liver. I cannot, I mean, the idea of

it. I haven't eaten liver since I was a little girl and my mum used to

make me eat it. In 85 minutes time you might be! It is pineapple or

liver. I'm going to cook the pineapple, but make a tropical

dessert. It is added to a hot caramel and baked and served with

spicy ice cream with a fantastic rum and caramel sauce. Amazing. The guys

had it in rehearsal. Or Kellie could be facing food hell. I'm using

calves liver. It is served with mashed potato and wilted cavolo

nero. And a rich ma dwer deira sauce. It

looks nice apart from the liver! It is great pub food! You have to wait

until the end of the show to see which one she is going to get. If

you want to ask a question for any of our chefs today, you can call us:

We will put your questions to them live. If I get to speak to you, I

will be asking if you want Kellie to face food heaven or food hell.

Hungry? Yes. We have mussels on the menu from the brilliant Paul

Ainsworth. You are going to do Asian-style mussels. What are we

going to do? Chilli, palm sugar, fresh lemongrass, basil and

coriander and kaffir lime leaves. We are going to make the sauce. We

leave that cooking and we're going to go back to it? The idea with that

and that's why we're serving the lovely char grill toasted. The shall

lots and the chillies will be in the broth and they go inside the

mussels. They go inside the mussels, but then you are left at the end of

it, you're left with this lovely broth which you mop up with the

toast. Nice fray grant, bass -- fray grant basil. A little bit of water

as well. Just a little bit just so it doesn't catch. I want to cook it

without colour. A little bit of seasoning at the beginning as well.

Not too much because we're going to finish the seasoning with soy. You

have got a fan tastic selection of restaurants in Padstow. You

haveNatan's Place. What makes it special down there? Started by Rick.

We've kind of moved in. You know, even the local pubs and sort of

other restaurants and cafes, even is really kind of upped their game. It

is a great community and the weather and the surf and just, it is a

magical place, yeah. It really is. You know the area as well, don't

you? I love Cornwall and it is a really, it is a really special place

for me and my other half actually. We're getting married there later

this year. Do you need someone to dot catering?

-- dot catering? We will see what mussels are like and we'll take it

from there! The fresh ginger, everything going

in. You need fresh ginger and pickled ginger? Yes, you get lovely

acidity of it. You put palm sugar. You get the solid palm sugar and the

liquid one. What is it? The sap from the sugar and they reduce it down

and it crystal ices of the tas pure -- it is a pure form of sugar. Can

you get it in a normal shop? You can buy it in the supermarket. You can

get the hard version which you have to grate or chop up or the liquid

version which you just spoon in. OK. I've added the soy now which is

lovely so you get the lovely Asian flavours and we have got the

seasoning happening now. I didn't know until this morning, it is not

just Number 6, but you have got another restaurant as well? Yeah, we

bought it about four years ago. I love it. It is an institution down

there. It has been a restaurant since the 70s, it was owned by a man

called Stanley. I love it. It is a really kind of, it is a sort of

chilled out vibe. We do home-made pizzas and burgers and pasta dishes.

It is different to what we do at Number 6. You have lemongrass in

there as well. So what about the kaffir lime leaves? Put them in

whole. You can buy them dried as well as fresh. They freeze fine. If

you buy them, you can just freeze them. You can use them again and

again when you are doing these dishes. I've added stock there,

James. Yes. I've got one over here that we've made. You bring this to,

we now bring this to the boil. Are you using fish stock or chicken

stock? Fish stock, vegetable stock. You could use chicken stock as well.

It doesn't matter. Just as long as it is something light. Now we're

going to add coconut milk. The coconut milk for me... As well as

the other restaurant you have got, something else I didn't know, you

used to work together, didn't you? We did. Tom used - I was working for

Gary Rhodes and Tom was one of the bosses! Was he? He was, yeah. I was

sous chef and Paul was a comis chef. Paul was 18 years old and he looks

exactly the same now, and that was 16 years ago. I moisturise as well!

That's where I'm going wrong! I'm adding the mussels in. Because

we've made that lovely sauce, we can turn the heat up a little bit now.

You don't want it when you add white wine. I don't want to scald or burn

the sauce. These particular mussels that you've got here, they're from

Cornwall. They are from estuaries? An area called Porthilly. We are

trying to make these dishes simple! All right, so we've got a lid that

fits! While that's happening, my bread is

burnt! Garlic? Rub in garlic and chop basil

and lime zest and lime juice do it is lovely and fragrant When is the

next food festival in Padstow? We have one in Padstow once a year

right at the beginning of December. So you have to wait a long time.

Last year Tom came. We have lots of great chefs that come down. It

started from nothing and now it is phenomenal. We have 40,000 people

through Padstow over three days. It really is a great festival.

It takes you four day to say find a car parking space!

Remember to put your questions in for Paul or Tom.

Calls are charged at your standard network rate. You can see the

shallots, chilli and lemongrass. How long have you cooked it for? The

idea is bring to the boil, and reduce it down? And just keep

tasting until you are happy with it and you have got a nice body. About

ten minute to say cook it out. Are you going to finish that off

with - you can bye that Thai -- you can buy that Thai basil? Yes. Once

we've got the zest in there, we're going to add a little bit of juice

and we can add these and the herbs, just tear them. You don't want to

lose the oils in the chopping board. Yeah, lovely. So they're ready now.

How do you know when the mussels are ready? I am naerveous of cooking --

nervous of cooking mussels? A lot of people tend to over cook them. Until

they are opened up. When they've opened, they're done? Absolutely.

They don't take long. Even quicker with a lid! The trick is a lid that

fits! They're ready. They're good. That's it.

The thing about that palm sugar and the soy, there is no need to put

salt and pepper? Yes. You are seasoning as you go. You are putting

layers of seasoning on and you can just smell the broth. Smells

delicious. They smell goofed. Good. I know they're going to taste good

as well. All of those juices and then you eat your mussels and then

you have got this lovely little broth underneath as well. Tell us

the name of this? Cornish Brussels, Asian-style broth.

Smells delicious. You get to dive into this. I say you

get to dive in. One of you gets to dive in. Tom, you are allergic to

them? I am. Are you? A shellfish allergy. We're doing the show

together and he cooked me something that I can't eat!

That's the kind of friends we are! How do I do this in a lady like

manner? You have one and you use that for the pincer for the other

one. It looks incredible. You need the palm sugar. It Carmel ises.

For breakfast as well. This is my mid-morning snack. It is the BBC.

Other spreads are available! What did Jane Parkinson choose to go with

Paul's Spring is here and I've come to

Milton Keynes. Before I go and check out the safari park, it is time to

take a trip into town to find wines for this week's dishes.

Paul's mussel broth is about delicacy and aroma and the seafood

dishes that have influence to them. You could go for something like this

wine. I discovered I wanted a wine that pepped up the palate at the

end. I have gone for fizz with this dish and chosen the Taste the

Difference, Conegliano Prosecco . This wine has come from the region

that's at the heart of quality prosecco production. It is

beautifully aromatic on the nose. This is a delicious wine. It is

bright and buzzy, but it has the extra hint of sweetness and that's

going to be important because it matches the sweetness of the

mussels, but also the ginger and it will round off the chilli and the

garlic and the lime. It will work with the coconut milk

and the soy sauce. I hope you find this fresh and

fruity wine works a treat with yours.

Jane was winner of International Wine and Spirit Competition.

It is nice as well to have the fizz. What do you think? The booze is

lovely. Tom has something different to show

us - a sandwich. Have you heard of it before? I'm

going to do a Pittsburgh black and blue steak and a fried duck egg.

If you want to ask Tom and Paul a question, call us:

Let's off to India with Mr Rick Stein. He is off to meet a man who

can make a cracking chicken en korma.

Look at these mongeese. I was named after one of these, the mongoose. My

brother kept calling me that after he read the book and it stuck to

this day. I was looking around as you do everywhere in India and I

just saw all that up there. I thought it was a dead tree. Then I

looked more carefully and realised it was wires. Millions and millions

of wires going all over the place and it reflects to me the life in

India, the intricasies of everything. I was moved to consider,

it reflects the intricasies of curries too.

I would like to you introduce you to this family. Rocky, that's him in

the cream shirt, prides himself on making the best chicken korma this

side of Birmingham! It is a lovely dish and Rocky starts off by

flavouring it with cloves, cinnamon and card month. Car cardimon. Now, a

pure roe of onions, dush pure -- puree of onions.

How long do we cook this for? You can control the taste of the curry

by how much you brown the onions. Would you say the korma was the

centre of what typifies it? It is one recipe where the use of spice is

next to negligible. We don't use any spice apart from red chilli pepper.

The idea is to allow the oil to work on the red chilli and help add

colour to it. That's why the korma is deg delicate in its flavour

because this is the only spice that's added to this dish. In terms

of Indian food, that's really mild, isn't it? Very mild.

What's that? Ginger paste and green chillies. I would like you to smell

this. That's perfect. Indian food is abysmal over the world with respect

to all the chefs. They wanted to become engineers, doctors, lawyers,

they didn't want to cook. Cook was left to the women who migrated who

cooked at home. Bangladesh cook on the right of being Indian cooks and

started cooking supposedly Indian food.

That looks deliciously creamy. What's in there? Des Desicated

coconut. We are adding the seed powder because the chicken is

cooked. I love black cardimons. Rocky garnishes it with cashews and

sultanas. Fab. There we are, Rick. What you need to do is make a small

spoon out of it. Dunk it straight in. You are a good cook.

If I want it ask you something with my mouthful. What do you take by the

word curry? We don't have the word curry in our language. It is unfair

to call our variety curry. The word curry is coined by the British. When

they lived in India and they were eating at various parts of India,

the one word they thought would carry the message to the kind of

food they had, they called it curry. The Indian palate has revolved

because we are able to understand a number of spices at the same time,

while in European cuisine, I find you cook with one spice, one

flavour, like sav rind safrin or something else. I am tasting the

broad flavours, all the complexity of flavour. Think I am on the

beginning of a long journey. It has been enjoyable. Thank you very much

for this wonderful, wonderful korma. Thank you.

That korma did look delicious. Indian food varies as much from

region to region as it does it Britain. Samosas are easy to make.

I'm going to start off with a pastry. You have got butter. You

have got plain flour and self racing flour. -- self-raising flour. We are

going to fill this with vegetarian dish as well. We have onions and

ginger and spices and potatoes a peas. I am going to get the base of

this started. The onions can go in first. We have got the spices. We

have mango powder, we have cumin. We have some mustard seeds. Tomato

puree. When you think of Indian cooking, if you add onions, a good

start. Lots and lots of onions. We are

going to add the cooked potatoes and peas. Frozen peas. I have got

coriander. We can chop it like that. Mix these all together. Because

these potatoes, you are cooking out the spices.

After five minutes, leave that to one side. Allow it to go cold. When

you do this, you start with your bits of pastry and make three like

that. You grab some of your filling. Put a descent amount in as well like

that. Fill these up. And then all we do to make these, you need it this

size and you fold this over to there. And then you fold it over

that way. Fold it over that way. Fold it over that way and fold it

over that way. I really need you to do that again!

So you basically fold it over. Yes. Yes. Each one that way and then fold

that way and then that way and a bit of water on here and fold it over.

Very good. You just fold them over like that and we're going to do a

nice chilli jam with this. I don't know if you will get away with

making all these in the Queen Vic, getting a job like that, must be

quite difficult, is it to walk into something like that or is it that

you like the challenge of it? I think, it's a bit like jumping on to

a rollercoaster that's already in full motion. You can't build

yourself into a part, it is bang, you are into it? Everyone around you

is so established. I think that helps you. You don't have time to

question things that you are doing. A lot of the time actors over think.

I read that you get a mentor on that show as well? You get a mentor when

you first go in, mine was Rita that plays Roxy. You went for auditions

before, didn't you? I have been in for EastEnders more times than you

have had hot dinners! I'll dish and a lot over the years. Particularly,

ice cream tested for Tanya Branning, who was played by an

actress who you had on the show. Walking into a show which is already

massively established, particularly the role which you play, it must be

quite difficult. Are you judged on the previous people? Well, I think

anything is led by the person that is at the helm. The show had just

had a new executive producer, Dominic, appointed. And the Carters

worth his baby. We were his family had he wanted to bring us in, based

on his own family. There was a lot of thought put into these characters

before we got hold of them. I'd think that shows. They do not feel

2-dimensional at all. Hopefully, we have brought our own things to them

that have made them... I love the family. I can only praise the people

we work with. And that is with Danny Dyer. Maddie and Sam who play our

kids, as well as Linda Henry, who is our main connection to the show.

This is the chilli jam. We have all the ingredients in there. Chilli,

lemon grass, Ginger. The dark is the soy sauce. And the fish sauce. The

smell is fantastic. You get the garlic and ginger and lemon grass.

And very quickly, you can serve it very quickly. If you start off by

caramel icing it, caramel icing the sugar. Just sugar? Nothing else. At

the same time, I will put in these samosas. They will go in for a

couple of minutes. And then when the sugar gets hot, you basically throw

this in. Stand back because it is a brilliant hangover cure. It will

knock you out. A touch of honey. Just a little bit. And I will

Poppins online juice. With all the great storylines coming up, is there

anything that you can say about what is coming up? Obviously, cannot tell

you anything really juicy. There is a lot coming up for the Carters next

month. And we have some new characters involved in the show in

terms of our family. There is some great stuff with Lee, back from the

army. And we have the fantastic in West playing Sam, who is just a joy.

-- Tim West. He is setting the pub on fire? It was a small fire. It was

a very small fire. With this going on, will you return to theatre? Is

it something that takes over your life? At the moment, my life is very

much Eastenders. Do not have... I have a 2-year-old son and they do

not have time for anything else. But I love it. I am really enjoying

being part of the show. I love doing all different things but it is nice

to do something like East Enders. Can ask you something about cooking?

When I could chilli, it makes me sneeze. What is that? How can stop

that happening? That must happen to someone else? Tom? Anybody?

Chocolate makes me sneeze, if that helps. Someone watching will agree

with me. The samosas are hot. They want to go in there. I will puts

online in the end. Is its very heart? Is going to burn my mouth?

Possibly. -- very hot. The idea is to put creme fraiche into cool it

down. It is delicious. We will be giving Kelly pineapple, sliced and

added to hot caramel, topped off with home-made puff pastry, serve

the other way up with the no ice cream and a bronze sauce. Or Kelly

could be facing food hell, liver, cows liver, seasoned and put in a

foaming butter, served with wild garlic mashed potato, creme fraiche

and Madeira sauce. Some of our viewers in the studio will get to

decide Kelly's fate. And now we will get floods of phone calls about

chilli and sneezing! Why we enjoy the next instalment of celebrity

Masterchef. They have split the hopefuls into pairs and to set an

invention test for them. Welcome back to the Masterchef

kitchen. I hope we have not pushed you too hard and you have some

energy left. This is the invention test and today, you will work in

teams. Each team is going to cook for us one main course and one

desert from the set of ingredients you have in front of you. We want

you to show us what you're made of. We will have ten minutes to plan the

dishes and then one hour to cook. Good luck. I am no good with

puddings. I have never cooked rabbit. Ingredients include rabbit,

pancetta, walnuts, mushrooms, blackberries, apples, carrots, bread

and a selection of fresh herbs. You can cook the rabbit down, but how

long will that take? There should be all right. A bit of mash,

Gentlemen, how are you feeling about it? Not too bad. What are you

making, Brian? A blackberry and apple pie cart. Brilliant. If you

are peeling potatoes, Shane, you are doing the main course. What are you

cooking? I'm not sure until the end, as usual. A bit of red wine, I have

seared the rabbit legs. They think I will put on a crumbly bacon top.

Interesting. I hope so. Why have you gone with things that you have no

idea how to cook? I have no idea how to cook anything so have to start

somewhere. 20 minutes gone. One third of the way through.

Wrap it like that. Then we will target in. -- tuck it in. This is an

interesting way of working. You are both working on the same dish. It is

a joint effort, working as a team. Have you started on the dessert? It

is percolating. We're making roast rabbit on a bed of mash with

caramelised carrots and a plum. Sorry, prune the jus. We're not just

slotting the food onto a plate, we're going to present it

beautifully and arrange it beautifully. With his rabbit, I feel

like it is the blind leading the blind. Neither of them have much of

a clue on how to cook it. Fruit pancakes, a lovely idea, but at the

moment we have no dessert insight. 20 minutes left, 20 minutes.

Don't ask. You have no idea what you are doing, do you? I don't. You have

to start plating up now. Perfect. Miranda and Shappi's Maine is

pan-fried liver, time mash, rabbit, and a prune and red wine sauce.

You can see what you have learned about presentation because these are

two of the smartest dishes we have had served up. Let's hope it is

cooked properly. Yes. They are raw. Almost. Some of it you will be able

to eat and some of that you will not. Apart from the uncooked liver,

that is a really nice dish. The soft rabbit with salty bacon, and you

have made a lovely, fruity, rich sauce to go with it. Well done.

Let's look at the pancakes. To follow, they have made pancakes with

blackberry crimp fresh, lemon vanilla cream and a blackberry

sauce. Decent presentation. It is sophisticated. I think the pink is a

little childish. Well made pancakes. Good idea.

However, I would like it sweeter and tasting more like blackberry.

For their main course, Shane and Ryan have made rabbit leg, cook in

red wine with red onion, crispy pancetta, crushed potatoes,

mushrooms and carrots. I think it looks a bit of a fright

and I think the rabbit is dry. But the taste is great. When you bring

those flavours together, the mushroom, carrots, the potato, the

rabbit red wine, it is a delicious thing. For our main course, to

desert. For dessert, they have made a blackberry and applecart with

lemon cream. -- apple tart. It has no form and elegance. I do not know

why lemon is on the plate. Maybe it is to get you drunk with a gin and

tonic. It is pretty shabby. Yes. Like the taste of the blackberry and

apple with the sweet, pottery pastry. The crispy bits of the

pastry. Brian, your technique is a shambles. The flavours are great.

Well done. Thank you very much indeed. We're going to send you off

and you need to get yourself mentally ready for your final task.

Gregg and John will be limiting another celebrity in 20 minutes.

Later on today, Ken Hom is touring the province of Canton in Hong Kong.

Later, he will be cooking sweet and sour pork for some loyal customers

of a local restaurant. The excitement of the week is between

Paul and Tom as they attempt to beat their personal bests in the Saturday

kitchen omelette challenge. Will they be able to break into the top

ten? Will be culinary exertion appear to exhausting? I don't write

this stuff. Find out later. And will Kelly be facing pineapple and can

outsource or tells liver with wild garlic? Let's carry on cooking. Tom

Kerridge is up next. Something that a lot of people could do, and

alternative sandwich. It encapsulates all those players of

Britain. -- flavours of Britain. Bone marrow, duck eggs, watercress.

I got nervous because I know you hate this. Horseradish. I love

horseradish. I'd hate it. It is the food of the devil. It could come

from the devil, it is amazing. So what are we going to do? I have this

piece of bone marrow, soaked in water. I'm going to get rid of the

blood and put it in a pan. I would like you to peeled cucumber. And

because it is kind of a sandwich, I would like you to slice the bread

and char grill it, like you did for Paul, but better. And this is a veal

ball in? Yes, roasted. It still has a lovely flavour. I'm going to leave

it to rest on there. And in year, where the fat has rendered out from

the beef, I will cook the egg in that. And next, I'm going to take

one of these giant balls and make a little marinade for the beef. I'm

going to bash out the beef on clingfilm.

little marinade for the beef. I'm going to bash out This is the bit of

the beef that the butcher does not normally use. If you buy a whole

fillets, the end bit, we could get. It comes from

Pittsburgh in America. A bit of grated garlic in there. Steelworkers

used to, like in Cornwall, where they talk like me, where you would

have a Cornish pasty down the mines, the Steelworkers used to take a bit

of beef in their back pocket... Where has the horseradish gone?

Paul, can you great the horseradish because James is refusing? Ah, chef.

Paul, if you can get it, you can grate it!

LAUGHTER They used to take... I can't believe

there is no horseradish in the salad now. They used to take a piece of

beef with them in their back pocket and then the steel works when the

steel would come out of the rollers and it would be really hot, they

would take the beef out, sear it up and take it off and eat it. That was

their lunch. We're going to put this in the marinade and clover it in

clingfilm. We're going to marinade it for 14 24 hours! We have got

somebody going out for more horseradish. Beef, marinaded for 24

hours. So I going to crack into this pan, an egg. This is a duck egg.

Duck eggs are lovely. You can use hens eggs, whatever you like. If you

can remortgage your house and buy gulls eggs. They are only around for

a short period of time and maybe we should be using them. I have bread

being grilled and salad. We are going to make English dressing...

I'm here, chef! It was going so well. You you peel it and grate it

for me. I will be generous with the horseradish. I'm not trying that.

English dressing is like French dressing. Except that it is English!

We have English mustard, white wine vinegar and great English oil. You

can't get a table at The Hand and Flowers until 2016! I am borrowing

this chef from you chef -- I'm borrowing this kitchen from you,

chef, on the Saturday it will be returned clean and tidy. Spring

Kitchen it is on in the afternoon. Talking about spring ingredients and

having guest chef ins and doing bits and bobs with lamb and things. BBC

One? BBC One in the afternoons. I've got the English dressing. And you're

making a salad there. Beautiful ingredients that are very English

based. It is. But you are about to ruin it by putting horseradish in

it. It is very English, chef. If you dislike somebody plant it in your

garden. Why? They will spend the rest of their lives digging it out.

Is that why you hate it because it is in your garden? It is horrific

stuff. The hole at the bottom of my garden is reaching New Zealand to

get rid of it! I've burnt my toast! It is unbelievable stuff to get rid

of it once it grows in your garden. A really, really hot pan. So into

the pan is this piece of steak. It is very thin and cooking it plaque

and blue. -- black and blue. In and out. This is a good way of cooking

it you like beef well done. You cook it so quickly. What happens is we're

serving it straightaway, straight out of the pan so the moisture in

the beef is still actually there. What's this with it? That's a bit of

beef fat in case there wasn't enough. OK. Just in case there

wasn't enough. That marinade, that kind of smoky flavour, we're getting

off the smoked paprika and garlic and sage. That lovely flavour,

that's fashionable at the minute, that barbecue-style dry rub. You

have spent a lot of time in America. It is beginning to filter into the

restaurants here a lot. Literally in and out, that quick, that simple.

This is what they would do with their steak on top of the red hot

steel. I doubt they would serve it with a salad.

You can see this beef is hot on the outside and cold and raw in the

middle. It is delicious. We will mix in a little bit of this English

dressing. Mix it together with a spoon. Thank you. You have got the

fried egg there, chef? I've got there. We put the fried egg on the

plate. Are you all right there, chef? Do you need a little bit of

seasoning? Yes. A little bit of salt and pepper. Fried egg there, is like

the ultimate. We should have have had this before the mussels, I

reckon. A little bit like turnip tops. A little spoon. You spread

that on the toast. That is just - how lovely is that? Pittsburgh black

and blue steak. That's what it is. We get to dive into this. Well, two

of you. It looks incredible. It doesn't look

like one of my sandwiches. Are you not having any? A bit of egg. Should

I get a bit of everything? A bit of everything. It's the beef that's

important. The rub in the beef is fantastic. It is warm on the outside

and cold in the middle. It is the contrast of hot and cold and spice

and smoke. Cooking that way is lovely and tender. It has to be

fillet or Sirloin. That beef is amazing. It would be even better

without the horseradish. We need wine to go with this and

Jane Parkinson has been to Woburn this week. What did she get to go

with Tom's stunning steak? I love this recipe of Tom's. It is a

kick-start to spring with its zesty salad flavours. But it has a

richness to it, thanks to the beef and the bone marrow. If you really

want something that's meaty, but bold and cutting-edge, I would go

for this the Recati from Israel. But with the pink beef and the mustard

dressing and the heat of the horseradish, we need to up the

fluteyness in the wine here and I have gone to South America for my

fruity fix for this. It is Cerro Syrah from Chile. This is one of

Chile's exciting red wine prospects. It is concentrated on the nose, but

not in a shouty hey look at me way of the it is plump and juicy. It

hasn't got too much tannin because it won't clash with the spices in

the beef. I really love the mellow side to this wine too because it

will match the richness of the beef, the bone marrow and the dripping.

Tom, I love the balance of richness and freshness in your beef recipe.

And hopefully you will find this wine does the same job. Enjoy!

A great wine choice. It goes well with the horseradish!

What do you reckon? Beautiful, goes with the dish. It is delicious.

It is even better without the horseradish. All four hopefuls have

to cook one more dish. Afterwards, Gregg and John will be sending

someone home. Take a look at this. Bottom You are now cook your own

dish. Your own creation. We want to be impressed. You will have one hour

and at the end of this, one of you is going home. Ladies and

gentlemen, let's cook. I have got to congratulate you for

working the tidiest I have ever seen you. It is not saying an awful lot,

is it? It is not going to last. What are you going to cook for us? Lamb

fillet on a garlic infused mash with pea puree. What's the tomatoes for?

That's to make the sauce. Shapy? I'm kind of, yeah. Is this a

dish from Iran? This is a dish from Iran. It is a lamb and aubergine

dish. This is the first time I have seen you speaking passionately about

food. What's happening? I love my Persian food. 25 minutes have gone.

35 minutes are left. Wow, Miranda, you are being

ambitious? I don't think I am. This is a dish I cook for the family a

lot. I have zing it had up a lot. Tell us what you make for your

family? The kids love pasta. I serve that with salmon steamed with sem

Sammy oil -- sem ses amy oil and soy sauce and sherry. Shane, you have

got beautiful ingredients? My family have been going to Portugal since I

was four years old. What is this dish? It is a shellfish dish. I

never heard of it before. It is onion, white wine, garlic and cook

it down and add the fish at the last minute. I love the sound of the

dish, Shane. Do it justice. OK. Just seven minutes.

That's it. Time's up. Shapy made an Iranian dish served

with das basmati rice and cucumber. I think your rico is -- rice is

under. I love the sweet stickiness with the melt in your mouth

aubergines. I like the spiciness. It is beautiful. Thank you. Thank you

very much. Pleasure. Miranda has steamed salmon and

creamed savoy cabbage and baby leeks. You started this dish as a

pasta dish. It has become confusion rather than fusion. I am finding it

difficult to understand how soy sauce, lots and lots of sesame oil

work with cabbage and leeks. They seem like they are two different

things on a plate. Shane has made a Portuguese seafood

dish with monkfish in a tomato, garlic and white wine stew with a

side of garlic and onion rice. For me, your fish is over, but the

flavours of this Portuguese dish are superb. The sweetness and the

acidity of the onions is meeting the sweetness and the acidity of white

wine. Soft rice, a delicious dish. Very well done. Shane, thanks very

much, crikey. Brian has cooked roasted loin of

lamb with garlic infused mash, keep your eight, honey glazed carrots and

a lamb and Balsamo jus. -- Balsamo. Brian, on your plate you have a

really delicious, punchy mint and peep Eure. You have sweet carrot,

covered in honey, and the potato purity is wonderful and well

seasoned. Then you have a rich, wonderful sauce, sweet with balsamic

vinegar. For me, the lamb has lost. It is overpowered by everything. As

good as everything else is, I want to taste lamb and I cannot taste the

lamb. There is lovely sweetness and acidity in that. It is absolutely

delicious. Thank you, Brian. They? -- thank you very much. As far as

I'm concerned, you have saved the best till last. One of you will be

leaving us and we have a big decision to make.

All four of them, I believe, cooked good dishes. Their own food is sound

and they have real foundations to build on. A tough decision. Who

stays, who goes? I can tell you now, this has been

writes to the wire. Really close. It has been a very tough decision. The

person leaving us... At like there. Another celebrity

will be leaving the competition next week. Time to answer some of your

food questions. Each collar will help decide what Kelly is eating at

the end of the show. Phil from Kent? Are you there? I am. My

question is, my daughter and I love lambs heart. And we normally roast

them in the oven, but what else can we do with them apart from that? You

could grind them in water with sugar and salt. For a few hours, and then

take them out and cut them up into pieces. Saute them with bacon

Ancelotti. Tarragon, mushrooms, a little bit of stock. Finish with

creme fraiche. And what dish would you like to see at the end of the

show? Heaven or hell? I'm sorry, but it is hell.

I was about to say, why are you cooking lambs heart. Why? And from

Northampton? I have an amazing sized Port Phillip in the freezer and I

have tried various recipes, wrapping it in Parma ham, but could you offer

me something different? It is a versatile piece of meat. It is

amazing. For me, if you slice it and do something very similar, like I

did with the beef fillets, and mix it with the salad, Asian style, or

with the same dressing, and get some nice colour on it, and then serve it

pink so that it stays moist. Very delicious. Don't overcook it, that

is the key. And it has a very low fat content, so you need plenty of

flavour. What dish would you like to see, heaven or hell? Definitely

heaven. Claire from Glasgow. What is your question? I have got some tuna

steaks in the freezer and want to know what I can't do with them. I've

a thick? They are quite thick. The best way to eat them is if it is

pink. You do not want it to break up. Tune-up lends itself well to

Asian flavours. -- tuner. With a buttered muffin and a poached egg on

top. The chilli jam that I did, you could put that with a jus estate

will stop the key thing, don't overcook it. What would you like to

see, heaven or hell? Heaven. Deborah from Sheffield. I want to know how

to prevent the Nuer pods from sinking into panic tough. -- the

Nuer pods. You need to add gelatin to the vanilla. And then take one of

these bowls, and put the panic to mix into ice. -- panna cotta. Before

it is too thick, leave it to set. If it is loose, the vanilla pods will

sink to the bottom. Heaven or hell? Hell. And tests from Yorkshire? My

husband and I, when we make beef Wellington, we end up with a soggy

bottom. For me, a beef Wellington, the best thing to do is to slowly

cook the beef first. If you could get at a low-temperature, medium

rare, then take it out and chill it. Then wrap it in mushrooms or spinach

or pancakes, and then puff pastry. They get on a high-temperature. Or

you are doing is region to get and making the pastry. You will end up

with beautiful, Chris pastry. It has already been cooked, so the moisture

will Galway. You will end up with lovely, crispy pastry. Thank you.

Good luck with that one. Heaven or hell? I think everyone should try

food that they do not like, so Hell. There you go. Paul Rankin is at the

centre of our list. Tom used to be in the top ten but now he has been

knocked out. Where are you, Paul? 29 seconds. The usual rules apply. A

three egg, it cooked as fast as you can. And all you have been

practising. You ready? Go. What is that?! How to get two

Michelin stars. It is perfect. It is scrambled eggs. By the time you take

that into the restaurant, it has just set in time. I can't believe

you have to eat that. Why no. His is looser than mine. That is just from

the kilo of Potter. Which is a good move. That is a shell. That was from

me. -- kilo of Potter. Do you think you were quicker, Paul? I think I

was. You were. You were quicker by a long way. Quicker than even Tom.

No, you weren't. You did it in 26.3 seconds. That issue. Pretty good. --

that put you there. Do you think that was an omelette,

first of all? Omelette fish. You did it, not quicker, but cannot be that

there. You're going there, because we have to play this. And best of

all, that actually worked. Tom on camera three rehearsal that all

morning. Well done. We'll Kelly be facing food heaven or food hell?

Comes liver with Madeira sauce. Paul Anton will make their choices while

we get another masterclass from Ken Hom. Wish they would come here to

teach us how to make an omelette. They are in the province of Canton,

looking sweet and sour bought but first they are going for dim sum. --

sweet and sour pork. There is one Cantonese food that we

are all the more you with in the West, dim sum. We're going to the

locals favourite restaurant in the city that gave Earth to this

delicacy. Eating here is more of a ritual than a dining experience.

This is the best dim sum in town. Built in 1935, this restaurant is on

three floors. It serves up to 10,000 people every day. And it employs

chefs who train for decades. Thank you. This is very nice.

What kind of things do you like Iraq some restaurants offer customers

preprepared dishes here, everything is cooked fresh to order.

There are hundreds of varieties of dim sum, from steam dumplings to

chicken feet and one of my favourites, lotus leaves stuffed

with sticky rice. Shall we split one? I love this. Love to see the

beautiful insights. Mushroom, pork, belly pork... And that looks like

chicken. And a sauteed duck egg. Look at how much skill has gone into

it. Just because it is cheap does not mean it should be regarded as

one of the best cuisines in the world. It is perfection. The

tradition of eating dim sum started centuries ago in small teahouses

along the silk Road. It is a ritual that goes hand-in-hand with dim

sum, the Cantonese equivalent of having a biscuit with a cup of tea.

Here, where T is considered the elixir of life, granting the drinker

eternal youth, this part of the tradition is taken seriously. She is

going to make the tea for us. This is the ritual. She will have rinsed

it before. There is also a cat unease at a cat when taking tea. --

Cantonese etiquette. The younger pause it for the elder. This

restaurant is very popular with locals.

This couple are its most loyal regulars.

She says in 30 years, she could eat through the menu! She says, of

course it is better than cooking at home! Do not want to deprive the

restaurant from its best customers at after 52 years cooking for

celebrities, presidents and royalty, I'm certain I can persuade

them to try authentic home cooking. Ching takes a break and I have

offered to prepare a meal for them at Mrs Lau's house. I've come here

to buy ingredients for my sweet and sour pork. This town is in China's

wealthiest province. Thanks to manufacturing, people here are among

the country's highest earners, demanding quality and variety in

their food. And in this market, you can buy almost anything. This would

be nice in sweet and sour pork. It is very unusual. This is a South

Asian fruit with a sweet, tangy flesh. Ideal for this dish. I've got

some pear apple. I used to cook sweet and sour pork for my uncle,

Paul, who had a restaurant in Chinatown. He taught me which cuts

of meat to look for. I am using the most tender part of the pork. Not

the belly. That needs more cooking, but a piece that I can stir fry

quickly and toss in sweet-and-sour sauce.

Mrs Lou is retired and lives in the commercial district. It looks like

word of my visit has spread. Mrs Lou invited the neighbourhood!

There is a Chinese Buddha. Chinese Buddhas are always fat! I am making

a sweet-and-sour pork. Nothing like the red version available in the

West. I'm going to do a typical Chinese marinade which is a little

bit of soy sauce. And this is interesting, rice wine which I have

never seen. It will add a bit of flavour. I thought this might be

nice in the sweet-and-sour. This fruit is really lovely. The fruits

are hard to get in the West. In you want to make this dish at home use

pineapple or try experimenting with other fruit to give the dish its

sweet flavour. This is pear apple which will give texture. I'm adding

water chestnuts a spring onions. I'm quickly frying to seal in the

flavours. They use this mild red chilli in many of their dishes and I

thought wide do the same. -- would do the same. Along with the

chillies, young garlic and water chestnuts. I'm going to add a bit of

stock that I made with bits of pork and a little bit of chicken stock.

This is just sugar. Now we're going to thicken the sauce with cornflour

and water. After a quick taste, add the fruit. Asian pears, pineapple

and the Chinese fruit followed by the pork. She said, "You are a

bright boy." Nobody has called me a boy for a long time!

They said the flavours are really nice. A bit of East meets West!

There will be more from Ken on next week's show. It is the time to find

out if Kellie will be facing food heaven or food hell. Spiced ice

cream, we have a mixture. Home-made puff pastry or it could be the

dreaded liver. We have calves liver. Classic calves liver bacon, Madeira

sauce, wild garlic, cavolo nero. What do you think these guys

decided? Your fate was in these guys hands really. I was nice about their

food! That's all I'm saying. So... LAUGHTER

I don't know. I don't know. They have chosen pineapple. Yeah.

Paul if I can make me the pastry, please. Tom, if you can do me the

ice cream. We're going to flavour our ice cream with cinnamon and

vanilla and cloves in there as well. You've got the cream there. The egg

yolks and the vanilla. Let's lose the liver. Next up, Paul, if you can

do me that pastry. To make rough puff pastry. The difference between

the traditional way is the way you incorporate the butter. Normally

with normal puff pastry, you mix the flour, butter and salt. And fold it

over because it gets nice even layers of butter. You don't put the

butter in The pastry rises even. This is rough puff pastry, it will

rise evenly, but you incorporate the butter. This this is easier. It is

easier when you have got Paul making it. Throw in the water and mix this

together with your hands. Don't rub the bulleter together -- butter

together. Mix it together. Are you all right with that, pastry, chef? I

make this most days. Is that a lie? Tas massive -- it is a massive lie.

I don't think Paul knows where his pastry section is!

We have a pineapple which I'm going to peel. A nice chunk as well. It is

traditionally done by using apple. The sisters made it over in France.

They accidentally dropped it on the floor and flipped it over. That's

why it got its name, tarte tatin. You have got a big lump of butter a

mixed in and you roll it out. It is difficult to roll at first, but it

gets easier, the more folds you put in. It is the layering that causes

the pastry to rise. The butter is trapped in between the layers of

pastry, melts and causes a layer of steam and that causes the puff in

the puff pastry. It is difficult, it looks odd this first bit, but as you

start... I would love to give it a go. I never tried to make pastry.

You can do it live in front of millions here. Oh no. That's not

what I want! -- that's not what I meant!

Too late now, girl. Temptation is to add too much flour and you toughen

up the pastry. The less flour, the better. It looks really weird, but

you fold it over again and again and fold it over again. And then you

keep going. Each time you do this... And then you roll it out again. And

each time you are creating the layers, it creates the layers of

puff pastry. Every time, it is called a book turn. It is about the

size of this chopping board, you roll it out and you fold it over

like a book. OK. Each time do you that, you are creating layers

inside. I will keep you doing that? Oh gosh. So I just roll it out? Yes.

We have got our sugar here for our tarte tatin. In we go with the

butter. We're going to make a sauce out

this. The pineapple has gone in. How are you getting on? I'm rolling at

the moment. Throw in our rum this. Is our sauce and throw in the double

cream. If you can mix that together. That's

sauce to go with it. It becomes easier, the more you do. You see it

starts... I can see it. Pull together. A book turn. You fold that

over like that. Yes. Fold that over like that. Brush off the excess

flour and fold that over like that and it is starting to come into a

pastry. Do that two more times and you end up with rough puff pastry.

How many times in total? Three to four really as you go up the layers

and we've got one that's been cooled. Are we doing with the ice

cream? Explain. I have the vanilla and the coves and the cinnamon up to

the boil. I wasn't doing that on purpose! Yeah. Yeah. And then I

whisked up the sugar and the egg yolks and then I pour them one on to

the other and I'm cooking it out. I'm going to take it up to 82

degrees centigrade or until pastry chef, Paul, tells me it is ready!

Or until it is thick. Yeah. Yeah. Yeah. This is going to be the ice

cream. If you take it too far, you end up with what Tom's omelette

looked like! LAUGHTER

Except that it will taste nicer! So you have got puff pastry. This is

your tarte tatin. They are great for dinner parties. I like to put it in

between the pan and the, well apples, of corks course, in between

the fruit and the pan. As it cooks, it creates a little crust around it.

You can imagine this the other way up. Yeah. A bit of that. OK. This is

great. You can pop this in the fridge and then cook these as and

when you need them. From the fridge, this is about 400 degrees

Fahrenheit, 200 degrees centigrade. It wants to cook for a good 12 or 15

minutes. We have one here that's cooking nicely. I want to put this

on a low, low heat. How is our sauce? Ice cream, the best test

really of this, I find, after years of doing it, if you use a whiches

whisk, as the bubbles disappear, it is ready. That's the best way. You

can pass it through a sieve. You can pass it through a fine sieve. I'm

going to chuck it into a ice cream machine. Ice cream machine here. And

turn it. -- churn it. Lid on. Done. In half an hour, you

will end up with a nice ice cream. We have our lovely little tarte

tatin. What if you haven't got an ice cream maker? Just go to the

supermarket and buy your own ice cream!

No, home-made ice cream is hit and miss. Some people over churn it and

it ends up grainy. It is one of those things, it is trial and error.

It is a bit like this! Yeah, good luck.

You have got a lovely little tarte tatin. If you put it on the stove,

it loosens the caramel. We have this lovely rum caramel sauce to go with

it. It is delicious and we have got a fancy spoon of ice cream. This is

that sort of, ice cream with it as well. Th looks divine. If you are

feeling a bit poncey, a bit of mint. Delicious. Tas lovely little dish

and it tastes delicious as well. Pineapple cooked like this is

beautiful. Dive in. To go with this we have Concha y Toro. I haven't

tasted it yet. It is the ultimate food heaven. Tom,

you go and fetch your horseradish. It is beautiful. Is it nice? It is

beautiful. With the spice and the cloves and everything else in that

ice cream! I will get it. I will hold the

ladder. We have been mates for a long time. That's all we've got time

for on Saturday Kitchen Live. Thanks to Paul Ainsworth, Tom Kerridge and

Jane Parkinson. Cheers for the brilliant wine choices today. All of

today's recipes are on our website. We will be back live next Saturday

at 10am, but you can enjoy more Best Bites tomorrow morning at 10am on

BBC Two. Have a great weekend. If you're doing the marathon, good

luck. Yes, good luck!