12/05/2012 Saturday Kitchen

Good morning. Get ready for some world-class cooking from some of

Britain's best chefs. This is Saturday Kitchen Live. Welcome to

the show. Cooking with me, live in the studio, are two top chefs.

First, from the Michelin starred Ocean restaurant inside the

Atlantic Hotel on the idyllic holiday island of Jersey, it's Mark

Jordan. Next to him is a chef who has turned Plymouth into the

gastronomic capital of Devon. It's the multi-award winning, James

Tanner. Good morning to you both. What are the awards for? Lots of

things. On the menu today? I am doing

cannelloni and skate with a pea risotto.

And the pea is going into the risotto to give it that lovely

green colour? It give as summerry feel to the dish.

With Jersey asparagus? Yes, Jersey on a plate.

Follow that, then? I am doing duck in orange caramel sauce with wild

garlic gnocchi. Wild garlic is in season now. You

can forage for it. You probably have about three weeks left? I

would say three weeks. Now is the time to use it in your cookery. A

fantastic flavour. It has a raw taste, but works well with the

sweetness. All shall be explained. So two great recipes to look

forward to and we've got our line- up of fantastic foodie films from

the BBC archives for you too. Today we've got Rick Stein, Celebrity

Masterchef, and Keith Floyd. Now, our special guest brings some much-

needed class to proceedings this morning. She's one of the countries

most distinguished actors having appeared in countless stage and

screen roles. Welcome to Saturday Kitchen, Frances Barber. Great to

have you on the show. Probably the busiest actress there is at the

moment? I would like to think that, but I think now.

How do you jug it will? You have done film, stage, TV? It seems that

each decade is a new chapter in your life and television is where

you are now? I suppose so. I regard myself as a jobbing actress. You

know, if I'm offered something, I take it and say, "Thank you very

much." To be honest I'm a -- amazed that I'm still working.

So, thu. You do get great characters, there

is Silk? Yes, it is the second series. I come in the second series

as a new character, called Caroline Warwick, a veteran QC. I will not

give too much away. So, at the end of the programme I

will cook either food heaven or food hell. So, food heaven what

would it be? Food heaven is any form of chicken. I am a absolutely

hopeless cook. So don't worry about me sneering at you. I can't do

anything in the kitchen! But I find that chicken is dry to cook. So I'm

not very good at it, but on the other hand I'm worried about adding

too much butter, oil, all of that, I am permanently on a diet. So I

add lemon and all sorts of stuff to moisten it.

I never add butter to anything, either! What about the dreaded food

hell? And the dreaded food hell is pork. That is fatty and yucky.

There you go, you are talking to the wrong person here. So, for food

heaven I am looking at India. I will cook the chicken in spatchcock,

rub it in a mixture of coriander, cumin, turmeric, chilli and

cardamom, roast it and serve it with a classic Marsala-style sauce

and serve it with a puy lentil salad with charred lemon to go with

it. How does it sound? That sounds delicious. I like lentils.

Or, it could be the dreaded food hell. I am cooking pork in a

Chinese style. It is cooked with soy, vinegar,

pineapple, peppers and a hint of chilli it comes with egg-fried rice

on the side. Enough said! There you go, she is a

good actress. You will have to wait until the end of the show to see

which one Frances gets. Now, if you would like to answer a

question to us on the show, we now have a new number, so pay

Cooking first is a chef with an entire larder of Jersey to choose

from. Have you ever been to Jersey? I never have.

Well, it is Mark Jordan. Great to have you on the show. I love your

food, it is very somery and fresh. food, it is very somery and fresh.

So on the menu is what? We have a local skate.

Basically, what we are doing is doing a cannelloni.

It is a chefy term for a sausage, I suppose.

It is the shape? It is the shape. Normally you get skate which is

served as a whole, this is a different way of preparation for it.

What I will do first of all is to drop that in there to get it

started. Also on skate, it is something that

we eat on holiday, but not generally when we are back in the

UK? Well, what it is, scathe, I basically think that people think

that skate is a fisherman's food. Originally it was used for fishing,

for bait, but where we are, with the Atlantic it overlooks this

fantastic sandy bay, which is fantastic for these skate.

So, I also love the cheaper cuts of fish. More so than the expensive

ones. The thing about this, you are by

the coast. You can get it as fresh as possible.

Very much so. It must be superfresh otherwise you get the ammonia smell

and you know it has turned. It is a very good price.

To prolong the skate it is to put it into milk. What it does, there

is something that is in the milk that breaks down the ammonia in the

skate it pro-longs the skate from turning.

So, what have you done with this? You don't want the skin side, there

is a layer there that goes grey when you cook it. You turn it

insidout, see the difference in the colour? Yes? That was on the bone

and that is on the skin side. Make sure you roll it so that the bone

side is on the outside. So, you are starting the risotto

for us. Yes, this is a little bit of garlic,

some shallots, butter. A little bit of arborio rice.

Sweat it without the colour. We are using a mellow pea and

asparagus, local Jersey asparagus. We can watch it grow overnight the

asparagus. You sit and watch it grow?

personally, but it, when the weather is right, the conditions

are right, it will actually sprout 24 hours later.

So, what are you using for this? A little bit of chicken stock?

Vegetable stock. As it is not a meat-based, you could use... Don't

forget to wash your hands, thank you.

Because it is not a meat dish we are using a vegetable stock.

So cook that for 12 to 15 minutes and we have a base bit of rice

which we have here. You are going to finish that off later.

I am indeed. Can you make the puree for me, James? Yes. So this is just

peas and stock? Absolutely. When it is new season asparagus you don't

have to peel it. The skin is so thin you don't have to take it off.

So all we are going to do is tidy it up by taking off the nodes.

Just like so. Don't worry, I'm fine! Carry on!

We'll wait for the noise to quieten down! It's very subtle that machine,

but it is brilliant! If we can add... Speak up a bit! Add some of

the stock. OK! Peas? Yes, just shell a few of

those to go in last. A lot of people... A lot of people

use butter to thicken their risottos, but I tend to, because we

get great cream in Jersey, it is very thick it does the same job as

the butter. It make it is more of a creamy risotto. The thing with

risotto it must be like a rice pudding.

You can put mascarpone in there too? Yes, absolutely, but as I was

saying, because the cream is so thick in Jersey, it bodes well for

making a lovely risotto. Can't you put alcohol in risotto,

like vodka and wine? Whatever floats your boat! Yeah! I always

thought you could. You can at the beginning then cook it out.

Wine goes in at the start, but if you wish to add vodka, feel free...

Worst thing when you go to a restaurant, you find that they have

rested everything on the risotto, it is like a cake. It is horrible.

As there is no sauce with this, it must be free-flowing and loose.

Let's drop our asparagus in there. Where are the peas? I'm getting

there. If you would liej to -- like to ask a question on the show, the

there? Yes. Do you want the trimming from here

as well? Yes, if you can. I will chop up a few of these mixed

herbs. The thing with risottos, to stand

there to do it from start start to finish take as lot of time. So we

pre-branch the risotto, two minutes in boiling stock then take it out.

Then when you come to make the risotto, because it is a little bit

cooked it takes half the time. The last time you were on, we were

talking about the Atlantic Total, now you have a new venture? Well,

the hotel and the Ocean restaurant seem to be going from strength to

strength. We went through with a Michelin star, and also, the little

Mar 46 Jordan on the beach. What we do we get a lot of guests coming to

the hotel, they stay with a us for a week or two week, with the

addition of the Mar Jordan it is somewhere you can go to get a

burger, but it will be the best burger you can get. We use the same

cut of beef that we use for the fine dining.

Using ingredients as wagu. It is a great addition to the Atlantic.

Now, you want to add the peas the last thing. If you boil it up now,

it will look like a lentil risotto. A bit of parmesan in there? Yes.

See the lovely colour. The whole point about the food is about the

summery side of it. And talking about the summery side

of it, we have the fresh Morels here? Yes. This is like a rich and

a poor dish. There is the skate which is not known as the most

elaborate of fish, then you have the beautiful Morels.

No wonder I have the skraingy pork at the end of the show if you are

spending all the money on this! -- scraggy.

Right, we turn the fish down. Now the juice in the fish holds this

together. So we have to be gentle when we turn this out. We don't

want it to fall to pieces. I take the ends off theries -- the

asparagus slightly. They go into the risotto.

I'll season the risotto for you. Is there enough cream in that

risotto, do you reckon? Lots, yes! Right, we take the end of the

cannelloni off and gently slide it out. He says... What kind of bag

have you put it in? It is just cling film.

Oh! Basically we use cling film a lot. When you are poaching things,

especially with intricate bits of fish like that it holds it all

together. Now with the Morels we add the

asparagus. Can you give me the pea shoots? We are ready to plate when

you are, sir. The thing about the dish, it is a

simp dish. My style of cooking is all about the flavours and the

combinations. Not the gels, lotions and potions that a lot of people

seem to be concentrating too much on. So we sit that on the risotto.

Take a few lovely Jersey asparagus like so... You are not going to

tell me that Morels are grown in Jersey as well? I'm sure... Come

on! It is a self-sufficient island. When you come on holiday, I will

prove to you did not just swing past Tesco's on the way! Remind us

of that? It is a Poached cannelloni of Jersey skate, Jersey asparasgus

and garden pea risotto and morel mushrooms.

Easy as that. And we get to try this. It looks

fabulous. Over here, Mark. This is your first

dish for us. The first dish for breakfast.

It does look fantastic. The reason I asked about the bag, I worked in

France a lot. When I first worked there, I was in a restaurant, my

French was not as good as I pretended. I ordered something,

when it came it was a bag of some animal's intestines! I was slightly

worried about the bag! Normally it is on the bone. You have to strip

it off. Like this it becomes a piece of steak.

There who go. This is lovely.

We have sent our wine expert to Hertfordshire, so what did Tim

choose to go with the lovely piece choose to go with the lovely piece

of skate? Friends, Romans, I have come to St Albans, but it is time

now it find some wine. Let's go! Mark if I had to choose a colour to

describe the flavours in the skate dish it would be green with all of

the chives, parsley, asparagus, peas and spinach, but I'm like

looking for a wine that is not so obvious, I'm after with a little

more intensity, something to make the flavours sing. The wine I have

chosen is the Marco Porello Roero Arneis 2010.

This is a xartil rare grape variety from the beautiful north-wets

Italian region of Piemonte. This is normally made in a crisps, dry

style, just like this one. On the nose, citrus and wild flowers and a

hint of ginger spice. On the palette, crisps freshness to the

wine that works well with the salty parmesan. The wine is delicate, it

does not overpower the delicate flavours of the skate and it picks

up the green flavours of the dish and the slight earthiness of the

mushrooms. Mark, this is the perfect spring white for the studio.

Cheers! Cheers indeed. What do you reckon, �7.99? A bargain? They are.

The cheaper the wine, they seem to be better. It is lovely with this.

It is lovely nice and cold. I think it is delicious. What is

it? It is a bargain! �7.99. What do you reckon? A brilliant combination

of the two. The crispsness works. That is gorgeous, I'm going to

Jersey. Later on James has a interesting

duck recipe. What is it again? in orange caramel sauce with wild

garlic gnocchi. Something a bit different.

Right, it is time to catch up with Rick Stein as he meets more of his

food heroes. Today he is in Norfolk, with his special turkeys, they are

When I think of Lancashire, Cornwall - pasties,

they've been blown up by a bicycle pump,

bred for ever-plumper breastand meat at the expense of flavour -

this is the home of the famous Norfolk Black.

It's the nearest thing to the wild turkey the Pilgrim Fathers found.

Here in Thuxton is a farmer, James Graham,

fourth-generation turkey farmer.

With the Norfolk Black turkey, this is a pure breed.

It's just as you would find it out in South America,

so it still has all the characteristics of a breed of turkey that's outside.

They're a slow-growing turkey, so they layer the meat on very slowly

and the texture of the meat is also a very fine grain of meat.

You can carve it ever so finely and thinly

and that is the sign of a very slow-growing textured bird.

So it's got more moisture in the meat, so it holds the flavour.

Whenever I've had turkey, it's always come with the Christmas trimmings,

you know, Brussels sprouts, bread sauce, chipolatas,

but it needn't be like that. I gotthis idea from a holiday in Italy.

First of all, you fry off whole cloves of garlic in olive oil,

and now lots of fresh sage leaves.

It takes me right back to Umbria. Now add some fennel seeds,

some cracked black pepper,

and a big pinch of sea salt and then the turkey.

I can't resist the taste of fennelseeds with Italian roasts like this.

I turn the bird in the flavoured oil- making sure the coating goes all over

and now stuff three-quarters of thegarlic and most of the sage leaves

into the cavity.

I'm going to put that in a really hot oven now for about 30 minutes

just to colour it up nicely.

Just use the giblets and some rootvegetables to make a standard stock.

I know someone who keeps roasting the bird with the giblets inside,

still in their plastic bag!

So it's about half an hour now, so just have a look at that...

That looks extremely nice.

The other part of the Italian roast is white wine and lemon juice,

which I'm adding after half an hour.

This gives both the skin and gravy a very pleasing tartness.

Cover the bird too, to keep it then interminably, it seems,moist,

back in the oven for 1�-2 hours,depending on the size of the bird.

While the bird's roasting, I makesome rosemary and garlic potatoes,

the right accompaniment to this dish.

It's just diced potatoes, rosemary, garlic and seasoning.

This is a great dish for summer - you don't HAVE to eat turkey in the depths of winter -

and, really, white wine is the choice here,

a great white Burgundy like a Pouilly Fuisse

or an upmarket Italian Pinot Grigio.

While the bird's resting, throw lots- of good olive oil over the potatoes

and roast them in the top of theoven for about 40 minutes. Pour off the excess fat from the bird,

keeping all those important juices at the bottom of the pan

and add the giblet stock to make the gravy.

Now this is a treat. The Norfolk Black is such a fine-grain meat

that you can slice it thinly like this without it falling apart.

And now to serve up.

The potatoes, all crisp and aromatic,

and the garlic slightly caramelised.

And the gravy, no thickening in THAT, thank you!

And the salad. Some bitter leaveswith carrot and a white-wine vinegar,

olive oil and Dijon mustard dressing.

That just emphasises the fact thatthis is a great dish for the summer.

I'm in a secret wood in the middle of Norfolk with Clive Holder,

a mushroom hunter extraordinaire,

and he showed me a host of golden chanterelle,

enough for 1,000 risottos. They're supposed to smell like apricots.

Maybe it's just...

They're so fresh. They're quite peppery when they're raw.

So how do you like to cook chanterelles?

I just like them plain fried with olive oil and butter. Yeah.

I love the names that mushrooms have been given. Look at these amethyst deceivers,

They, like all mushrooms, have to be cooked

using a lot of heat and very quickly otherwise they stew.

As they're 90% water, they tend to turn sloppy,

so it's really not a good idea towash them, just give them a brush.

Here I've sauteed them with kidneys,- a great breakfast dish.

So first of all, the kidneys. Take about three kidneys,

cut them in half and that gives you three halves per person.

If you're fastidious, take out the fatty bits in the middle, but you don't need to.

It's nice, particularly in a lamb's kidney, which is quite delicate.

I've tossed the kidneys in seasonedflour and I fry them in hot butter -

not long, because I like them pink on the inside. Then turn them over once,

It's nice, particularly in a lamb's kidney, which is quite delicate.

I've tossed the kidneys in seasonedflour and I fry them in hot butter -

not long, because I like them pink on the inside. Then turn them over once,

halfway through, throw in the mushrooms and some salt.

I've always been cautious with wild mushrooms.

In France, you can take them into a local chemist for identification.

Just try taking them into Boots!

Now I take the kidneys out of the pan to continue cooking the mushrooms.

Add more butter, put the kidneysback in and toss everything together

and pour over some buttered toast...- and that's all there is to it.

Finally, sprinkle on a little bit of parsley and serve.

So simple and so good. Another great-combination is mushrooms and garlic,

but here it's mushrooms and kidneys.- If you haven't tried it, you jolly well should!

Oh, that's those common earthballs I was talking about. There's loads.

I just want to...This this is really interesting...

Clive was just saying look at these common earthballs which are worthless,

look at the inside. What does that remind you of? Well, black truffle.

Some unscrupulous chefs in Londonjust take thin slices of this common- earthball, take the outside off

and then just steep it in truffle oil -

it's not expensive, olive oil flavoured with white truffle -

and call it black truffle. These are worth nothing!

Ten quid for that? Thank you very much.

Do

Do only

Do only go

Do only go mushroom picking if you know what you are looking for. Take

a reference back with you or somebody who knows what they are

doing. Rick found lovely ones there in the field, but there are many

that could make you very, very ill. Now, this is a masterclass on how

to show you how to cook a perfect piece of fish. This is a flat fish,

and we also have sea bass. What I do with round fish like this,

inparticular, sea bass, is to basically score the skin. This will

stop it from curling while it is in the pan. The way to cook these two

are similar, but different. Alright? So the way you cook this

is a low heat. That is the thing is a low heat. That is the thing

with this one. A gentle heat a non-stick pan, a

touch of salt on the fish no, black pepper yet, and place the fish in

the oil and hold it down like that. This will stop it from curling. If

illicit my hand off it starts to curl up. This sales the skin.

-- seals the skin. Like, this the skin will be lovely

and crisps, and as sea bass is expensive, we want to preserve the

flesh in there. So we cook this only on one side on

a gentle, gentle heat. Now, for the flat fish, a hot pan

on the stove and I cook it in half oil, half butter. We season that up

and once the butter foams up, a touch of black pepper on here. I

put this on the non-presentation side.

So skin side down or presentation side down and we cook this very

quickly. This is thinner, so we want it to cook quicker. It takes

about 60 seconds to cook. One flame is fierce, the other is still low.

We leave them for a couple of minutes and we Serb it with a

classic butter sauce. That is with capers, chopped shallots, lemon,

watercress and served with lemon in muslin so you can squeeze it over

the top. So, we cook this one quickly. Because of the butter and

the oil in there, you have to keep your eye on it. This one will tick

away nicely. Taking about five minutes to cook, but we finish this

one off differently. Then we can turn it over and cook the other

side. So we only turn that one over, or hardly, one keep flipping it

over, but ideally, only once. But first of all, congratulations,

on not just silks, but because of your birthday, it was plastered all

over the national newspapers, you can tell us the story.

As I'm doing a lot of press for Silk. Which starts on Tuesday,

9.00pm on BBC One. That is the plug! In the old days, in my 40s, I

was asked was I going to have children,, why didn't I have

children. It was a bit of a theme. Now I'm in my 50s, and these days,

it seems that women are asked about some form of cosmetic surgery. I

was trying to make the point, these days, as there are all sorts of

fillers, Botox and everything available to women if that is what

they want, we will never see women's face, like I call, like my

Nana's face used to look like. Saturday afternoon, tea and toast

with my nan and all of those wrinkled faces. Character faces.

I was warming to my theme, as is my want. At the end I am saying

therefore, I am saving up for my own face-lift. Then it sort of went

a bit mad. I have had 15 to 17 offers of a

face-lift. I will sort you out now if you like,

I can fillet a fish! You don't need it! It was really a joke! I should

know by now, it is very hard to joke in print. I have learned my

lesson, sadly, but anybody that did happen to see the article itself,

and all of the subsequent articles, I am not having a face-lift and

going down the back of the sofas trying to find the extra pennies!

You have played amazing characters, with the facial expressions you

need your face! Any actress needs a different version of a facial

expression, but what I would like to say is that I'm not against it,

cosmetic surgery, if that is what people want to do, women want to do.

I don't think it is fair for it to be labelled as shallow, but it is

not what I intend to do. Any way, moving away from cosmetic

surgery, as I have the knife in my hand. Now, the fish. The idea is

you don't want too much resistance. If you press it, that is just how

it should be. Now, I am wrapping this lemon in

muslin, but the characters you have played, the theatre was a huge

influence, but you managed to step into it in your 20s, and you have

played such huge characters? I was in the RSC and at the National

Theatre and at the Globe and I have played Cleopatra and I love

Shakespeare. You have played Shakespeare not

just in theatre, but also on television, I'm assuming in theatre

you get people who know more about the characters, more so than on

television? My love for Shakespeare is that he tells cracking good

yarns. It often puts people off as they think they are not

intellectual enough to be able to understand it, but the stories are

simple. They are normally about revenge, jealousy, sexual jealousy,

ageing. They are political, universal and domestic. They are

simple stories. So King Lear, with I -- which I did with Mr McLellan.

It was about him retiring and he realised that ruling the worlds

with not so as important as family life. It was a tragic story.

In the new series of Silks, tell us about the character you are playing

in that? The second series it was a huge success last year. This is the

second serious, there there are several new characters entering the

narrative. One of which is me. I play the veteran barrister called

CW, a Queen's counsel and it is her first year at the bar as a Silk.

That is a promotion? Exactly. The stakes are higher, cons

consequently there is a great opening bit where I say to her, I

am sisterly outside of the Courtroom, but inside the Courtroom

it is you and me. The lady McBeth of the Courtroom!

Now, the fish, back to this, we turn that over, we take the butter,

over the top. I have made my sauce over there, in the pan. That also

goes in, but this goes over the fish. It continues to cook that.

Then we lift it out. There we have a perfect bit of cooked sea bass

and we take the sauce with the capers, the shallots, the

watercress in there as well. We put it over the top. Serve that with a

touch of lemon flower, which is a peeled lemon.

And there a bunch of watercress on the side and you have some of that.

That is all you want. Nice and simp. Dive in and tell us what you think.

Is it insulting to a chef to put pepper on it.

I am doing the Moon Walk at midnight. So today I'm supposed to

carb up. It is for breast cancer, it is Walk The Walk and I'm in a

team called the Bab ooby Dazzlers! So you need your food today! To

contact us, get on the website and contact us at:

That is delicious. Right, what are we cooking for

Frances at the end of the show? It could be spatchcock. I am cooking

it with coriander, cumin, turmeric, chilli and cardamom, roasted with a

Marsala-style sauce and a puy lentil salad. Or it could be pork

and a Chinese iinspired sweet and sour pork.

The sauce is made from soy, vinegar, pineapple, peppers and a hint of

chilli. It is served with egg-fried rice on

the side. Some of the viewers and the guys in the studio get to

decide Frances' fate, but you have to wait until the end of the show

to see the results. Now, it is time for Celebrity

MasterChef. It is one of John's food tests. This time it is rack of

lamb with salsa verde and mashed Food I've eaten in your restaurant.

Today's dish is roast rack of lamb,- I won't hide the fact

First, we get the potatoes on If they're too small,

If they're too big, they won't cook in time.

Whilst they go on, I'm going to boil some eggs to make my salsa verde.

And now, my lamb.

A lovely rack of lamb.

The idea today is the celebs must butcher this properly, clean the bones off,

and then, roast it, so it looks beautiful.

That comes away.

I don't really want a piece of lamb- with lots of fat on it.

Now, the bones have to be cleaned.

We've got a beautifully trimmed piece of lamb

and that is going to take about 20 minutes to cook.

Instead of pan frying in oil, I'll use the fat and render it down.

You are a clever boy.

Into the oven.

Now, the mashed potato.

The way I learned to mash potato was from my grandmother

and this is what she had - a fork.

Can't guarantee to get the lumps out.

I'm about to show you how to get every single lump out of mashed potato with a fork.

OK?

Using a fork, simply mash the potato.

Because of you and your grandmother's recipe,

I'm going to have to eat celebrity lumpy mashed potato.

It's time, now, to take this to a beautiful mashed potato, which is creamy and delicious.

The important thing, now, is to keep the heat underneath that pan.

And we keep on beating it and beating it.

Now, we'll make the salsa verde,

which I first started making in Quaglino's in 1993.

Breadcrumbs first of all. A good amount of vinegar -

that's our sharpness.

Our herbs are just basil and parsley...

..and a couple of capers.

Blend.

Peel the egg.

Nicely-cooked yolks.

The smell is incredible.

Are you nervous?

Oh, yeah! That's perfect.

Mmmm!

Rack of lamb, mashed potato, salsa verde.

A great dish. If they've mastered this,

they've learned how to cook meat,

mashed potato and make a sauce. And boil an egg.

Welcome back.

We are giving you one hour to cook for us one of my classic recipes.

Something that I have built my reputation on.

It has to be wonderful.

At the end of the day, one of you will be going home.

Do your very best. Let's cook.

Kirsty, what's the news on your bench?

It's a challenge to get my bones clean.

I want this to look like a manicure.

You've had nearly ten minutes already. Ten already.

Ricky, once again, you're approaching this task with ferocity.

Yes. I've made a few schoolboy errors in this competition so far.

So, I really want to do it as per the recipe as best as I can.

So, yes, OK, ferocity, but at the same time,

I want to get it right, you know.

Have we got the raging bull or a timid little cook?

It's not something I particularly understand that well.

Halfway! Just half an hour left. Whoa!

You've got serious MasterChef ambitions,

and yet, we're failing to boil an egg.

Tree minutes. Three minutes, please.

Time's up! Time's up. Finished! Stop, stop, stop.

Phil, we'll start with you.

I'm pleased about the presentation.- Your bones are beautifully clean. I think a pretty good job.

Your salsa verde is rich with garlic.

The vinegar with the breadcrumbs is good.

Your mashed potato is well seasoned. It's nice and creamy.

For me, the only issue is that just a little bit under.

But I'm being super-critical. It's a good dish. I like it a lot.

Kirsty, your turn.

Lamb, lovely. Salsa verde, real winner.

Mashed potato, really creamy, really smooth. Little bit more seasoning.

But it's a good job.

Ruth, your turn.

The first thing this dish screams at me

is that you're trying to hide something. Oh!

And I now see why you're hidingyour lamb because it's slightly over.

There should be a bit of pink running through that lamb.

Your salsa is lovely, although it's lacking a little bit of egg,

for the simple reason you couldn't boil an egg today, Ruth.

Your mashed potato is light as a feather.

The texture of it with that lamb is wonderful.Everything is seasoned really well.

All in all, Ruth, I think you've done a good job.

Ricky.

I think we could have been a bit neater, some of the trimming.

The whole thing tastes great. Lovely, buttery mashed potato.

Sauce with a real kick.

Good. I'm happy. I would just like neater lamb.

Now, we said that the whole daywas going to be really challenging,

because when you come back in here again,

one of you will be going home.

Thank you. Off you go. Thank you.

You

You can

You can see

You can see which one of the group gets sent home in about 20 minutes.

Still to come on Saturday Kitchen Live, Keith Floyd is in Puglia in

Italy. He is cooking mussels with peppers in tomato sauce, in front

of bemused fishermen. With James and Mark in fine fettle, I am not

expecting FOWL play! That is when they go head-to-head in the

Saturday Kitchen omelette challenge and is Frances eating food heaven

or food hell? Find out at the end of the show. Right, up next is

James Tanner. Hi, how are you doing? I'm good,

thank you. On the menu is? I am cooking duck

in orange caramel sauce with wild garlic gnocchi.

I know you want to get started on this, so I will give the job to

Mark and Frances over there. There is no such thing as a free lunch on

this show. You have to do they are lovely and floury, not too

waxy. That is why I am using them. Now while you do that with the

potatoes, I need an egg yolk and a touch of flour. I also will get

started on the wild garlic. The season is on for about three

more weeks? Yes. It has a wonderful subtle flavour. It does not have

the harsh taste. I treat it like spinach. A touch of unsalted butter

in the pan. A pinch of sea salt. Wilted down.

We saw Rick foraging for food. This is the ultimate foraging food, you

don't have to do much with it. You can put it in butter. It freezes

well. I am putting it on a clean to wrbg

ell to drain off the excress fat. Now, let's talk about this. We have

the duck breast. I have a duck here from north Devon.

Gressing ham is good. The sinew is cut out, there is a

light scoring over the skin. If you don't, when you cook it will curl

up on you. You don't want that. No oil.

Straight into a non-stick pan. Now, get rid of the board that I

had the meat on. Wash my hands. Now, into the gnocchi we have the

egg yolk and the salt and pepper and flour.

Now, like the sea bass, you are cooking that one side, rendering

the fat? Indeed. There are lots of ways to cook the duck, but I render

the fat so it is not too greasy and you can cook it in the pan, three

quarters of the way and then flip it and turn it. If not, you can do

what I am doing now, render it down, take off the excress fats and then

use the oven to roast it for eight to ten minutes and then it is very

important with all of your meats to let it rest. So we are serving this

with an orange and caramel sauce. It has a touch of lime in there as

well. I'm removing the skin off half of the orange and half of the

lime. This is a bitter sweet sauce. It is a classic sauce citronelle.

It is like a classic French sauce? Very much so.

I am taking off the excress fat. Now straight into a nice hot oven.

Skin side down, cook it all the way on the skin side, turn it, rest, it

-- rest it, then it is good to go. Come on, tiger, let's get that in

this bowl of water! While you are doing that, I have a hot pan pre-

ready to go, we are going to do this lovely sauce it is one of my

favourites. It works well with the duck and the subtleness of the

garlic. Your restaurant has been open 13

years? Tan ner's it has been 13 years this year. I love it.

It has a lovely design. Here is the sugar, the oils from

the citrus fruits, straight in the pan and then deglaze with orange,

half a lime, a touch of red wine and we just let this cook down, but

you get a bitter sweet taste. It is gorgeous. On to that, we need some

stock. Pass me a spoon, thank you very

much. So, with Tanner's, 13 years, and the brasserie, which is six

years old this year, so brilliant stuff.

So, the sauce, James, keep the heat high. Let it reduce. You have

butter in the pan and the gnocchi. It blanches, when it comes to the

top, you know it is ready. Straight in there with some of the rendered

duck fat. In that goes. You need a tiny bit of colour and we season

that up, obviously. The sauce, let it keep bubbling.

Also with the old duck pan, a touch of honey. Not too much. Literally,

that is a tablespoonful. Where do you want the beans? Drop

them in. OK. A touch of five spice. Not too much. I think you are

thinking it will be oversweet, but because this is bitter sweet. Think

that it works well with the garlic and everything else. So cook the

spice out in the pan with the duck fat, a touch of the honey, let it

bubble, bubble, bubble. With the duck, this is at room temperature.

We get that hot glaze... Lovely. As well as celebrating in the

restaurant, you are also celebrating ten years this year on

television, isn't it? Yep! remember you! Where has that time

gone, James? Back in the day when I started, you were, you were one of

the guys we used to cook against on Ready Steady Cook.

Do you remember the first time, the first words you said on television?

I honestly, no. Mine is so embarrassing with Zig

and Zag, do you remember them? of course.

They asked me how old I was, I said 22-and-a-half! Embarrassing! Not

good! Moving on. If you can hold the beans and get

them out. With the sauce, this is optional. I will add a bit of

butter that adds a gloss richness to it.

Really nice. So you use the heat of the pan to

let the butter melt in. Can you pour in some of the duck

juices over that? Oh, yes. Beans in the sauce. Here with the

gnocchi, a few pieces of that. I will carve the duck. I have a few

orange pieces which are cold orange, but lovely flavour with the fresh

orange zing. Nice, thin slices of duck. We have the creaminess of the

fat, but it is crispy on the top with a lovely glaze. James if you

can pick off the watercress pieces. Yes, this is some of my watercress.

I picked this. That is brilliant. Get it on the

plate, then! Orange pieces, then... Oh, no! Come on, don't ruin it now,

man! One more bit. The broad beans and wild garlic

flowers have a strong flavour to them, but we are just putting a

scattering of the petals. A tiny bit of the sauce, this is strong. A

little flicker of the flowers, there you have it, duck in orange

caramel sauce with wild garlic gnocchi.

There you go. The food just keeps coming you see! It does. I will be

whizzing around on the Moon Walk tonight! And you are both doing

cooking demonstrations this month? Yes, I'm in Plymouth later on in

the summer with the festivals. The food? Fantastic! Let's go back

to St Albans to see what Tim has to St Albans to see what Tim has

chosen to go with James' duck. James, with your contemporary cake

take on duck and orange, I have to chuest a red wine, but I have to

pick carefully because of some of the ingredients in the dish. If I

were in an Italian mood, I may choose a great value Chianti, but

the wine I have got is more unusual and it works better with the

sweetness in the dish and it is the 2011, Palatia Pinot Noir 2011. It

is from Germany. If your image of German wine is white and sweet, you

may be interested to hear that Germany is the biggest producer of

Pinoit Noir in the world. More the to point, the best ones like this

one are absolutely fantastic on the nose. With hints of cherries, red

berries and a hint of oak. On the palette is perfect picking up on

the lovely wild garlic. The wine has enough concentration to partner

with the texture of the duck. James, this is like a mini red burgundy,

but at half of the price. Auf Wiedersehen Pet! There you go,

what do you think? I think it is lovely.

It is a bargain that one. It is easy drinking. I prefer a

fuller body red, I have to say. It is very nice, though.

Delicious. Now, back to Celebrity MasterChef,

where our four celebrities are You're cooking for

What are the two dishes you're cooking for us?

Pigeon breast with apple and black pudding as a starter.

Then I'm going to do you a Gloucester Old Spot sausage

with bubble and squeak with a port sauce.

30 minutes gone, guys. That means you're halfway.

Ruth, tell me what it is you're making.

I got this recipe from the mid-18th- century. Later in history, it's called a Bedfordshire clanger.

It's a bit like a suet pudding but full of bacon

and people would take them to the fields rather like Cornish pasties.

There is a reason why some dishes have made it to the 21st century and some haven't.

The ones that haven't, no-one likes! I don't agree with that.

Five minutes left. Five minutes to finish off.

Time's up. Stop. Don't touch. Don't touch. Stop.

Phil has made a starter

of seared pigeon breast with black pudding and apple.

I think your pigeon breast is cooked beautifully.

The combination of apple, pigeon and black pudding

is an absolutely fantastic one.

But, for me, those wedges of apple need to be cooked really well so they become the sauce.

There's no glue holding the dish together. Hm. OK.

Phil's main course is Gloucester Old Spot sausage

served on bubble and squeak with a port sauce and crispy onion rings.

You could work out with that. You know that, Phil?

It's lovely. It's lovely! It's peppery, porky sausage.

We've got bubble and squeak, really sweet sauce.

It does what it says on the tin. It's lovely.

I've done what I set out to do at the beginning.

I said it's going to be me on two plates. It's my food. I love it.

If it's good enough for you guys, we'll have to wait and see.

Kirsty has made a starter of trout pan-fried in brown butter,

served with cucumber and dill and horseradish cream.

You are becoming in my minda really game and adventurous cook.

The heat inside that horseradish sauce

with the coolness coming from that sweet cucumber with the dill

and at the end of it the chalkinessof that lovely, beautifully-cookedpiece of trout, I think is wonderful.

Really wonderful.

For her main course, Kirsty has made fillet of lamb with champ,

lentils and a redcurrant sauce.

Lamb is cooked nicely. Mashed potato with the leek is a beautiful thing.

I can't quite get lentils and mashed potato together.

They do the same job.

I agree. It's too much.

Ricky has made a starter of moules marinieres and ratatouille.

I loved that sweet, savoury, almost smoky ratatouille.

I really, really love the muscles in that creamy, lemon sauce.

But the creaminess of the sauce is starting to clash

with the richness of the ratatouille.

Ricky's main course is medallions of beef served with a crouton,

a potato rosti, wilted greens and a morel mushroom and shallot sauce.

Yeah. Oh, yeah. Peppered steak, nicely seasoned.

Cooked, still tender. Creamy morel sauce. Wonderful.

Not shallots as well in the morel sauce.

I think a cream morel sauce should be the morels.

Ruth has made her version of Bedfordshire clangers.

Bacon-suet parcels,

served on a bed of cabbage,

drizzled with an orange and star anise sauce.

It's slightly stodgy but not heavy.- Get the iron of the cabbage.

But the two big flavours are like Pernod and limey vinegary.

I can't help but think would it be better off tasting of pork and cabbage?

It's a very unusual combination.

Ruth's dessert is Not Quite Mrs Cromwell's Apple Pie -

a 17th-century recipe of apples simmered in quince

topped with cheesy curd custard.

Mr Wallace will tell you that I'm not a big sweet tooth.

That is gorgeous.

It is like a baked apple custard

flavoured with spiced quince.

I've never had it before,

but I truly, absolutely, wholeheartedly love it.

Well done.

John and I have now got a very, very difficult judging decision. Thank you.

Off you go.

Two really tough challenges

and they're really fighting for this.

They're all working really, really hard.

This decision of who's going to stay and who's going to go

is going to be extremely difficult to make.

And it's a shame, a real shame, to say goodbye to one of you.

But that's what we have to do.

The person leaving us is...

..Ricky.

Sorry, Ricky. That's OK. Thank you.

Thank you. Good luck to everyone else.

Thank you. Take care. See you soon.

Take care. Thanks, Ricky.

Right,

Right, it

Right, it is

Right, it is time to answer some of your foodie questions. Each kaler

helps to decide what Frances is eating at the end of the show if

you are not full enough already, but there you go.

First on the line is Fiona. What is your question for us? I am doing a

leg of lamb, I need a marinade to make it really tasty.

Roast leg of lamb. I think you should get the lamb.

Get the flesh of the lemon, blitz it up, add sea salt to it, a touch

of rosemary, rub it over. Put it in a hot oven, roast it overnight and

in the morning, gorgeous. I well add to that, you can also go

to the pet shop, get a handful of hey, not joking. Put it in the

bottom of the tray, leg of lamb in, olive oil, salt and pepper, tin

file, in the oven two hours, delicious. What dish would you like

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

Thank you very much. Cheryl, what is your question for

us? I have mixed messages how to cook barbeque spare ribs and the

best sauce? The best thing I think is two classic ingredients, red

sauce and brown sauce. Mix them together with some five spice, mix

it together, brush it over the ribs and cook them in an oven for a long

time. The longer the better.

Two to three hours. Or you can poach the ribs, for 45 minutes,

cool them in the liquid and take them out. Brush them with the sauce,

even just ketchup and soy sauce with brown sugar works really well.

What dish would you like to see at the end of the show? Food heaven or

fell -- food hell? Well, sorry to contradict you, James, I was told

to poach them, but I was told this would make them rubbery and hard.

E -- I was told to do this... them in the pan with onions and

parsley, slowly cook them in the water for an hour, let it cool down.

Then brush them with the sauce in the oven, 20 minutes, trust me,

they will be fine. What dish would you like to see at

the end of the show? Food heaven, please.

Audrey from Belfast. Are you there? I am indeed.

What is your question? I would like a suggestion for cooking ox cheeks.

I would use Madeira, and rough cut celery, onion carrot. Pepper corns,

bay leaf. Give them a marinade and satisfactory them off, pour the mar

naid off, add some stock and cook them slowly.

It is long, slow cooking. What dish would youl like to see at

the end of the show -- you like to see at the end of the show.

I would like to see food hell, please.

Oh, there you go. Now, the omelette challenge. The

clocks are on the screens, three, two, one, go! I've put another egg

in! It's the concentration on the faces, I think! Do I have it eat

that as well?! No stkhrap luckily, James Tanner... You may be happy,

but you were not quicker. 24.76. You are there.

Mark Jordan... Where are you on here? There you go, you are quicker.

Yes! Have it! No competition. 23 .48. Right, will Frances get her

idea of food heaven? Or food hell? Pork and a Chinese iinspired sweet

and sour pork. You make your decision while we

watch the man who started it all. Keith Floyd. He is in the Italian

region of Puglia today. He is shows Steeped in history, Trani is one of

coming in en route to the nobility of Europe,

and the Crusaders going out to the wars in the Holy Lands.

Ah, Dennis, my dear fellow, come a bit closer.

I'll show you what we're doing.

It's a very, very simple dish from around here

that involves, on the table here, some sliced peppers,

some chopped garlic, some fresh tomato sauce

and some lovely local mussels.

I've picked these very carefully, taken all the beard off.

You need a good close-up of this.

You must scrape off all the gunge and take the beard away

so that they're nice and clean,

otherwise you get this nasty stuff and it spoils the dish.

The very first thing we do is put our peppers in the hot olive oil

and let them sweat down for a second or two.

As they start to take a bit of the oil, we add the garlic.

In goes the garlic. We're in quite an interesting...

Back out, Dennis. We're in the fish market

and they've all stopped mending their nets for a moment,

watching us, as usual, in total amazement.

What are these mad English people doing, cooking on the quay?

Well, that's how we like to do things on the Floyd programme - as simple as that.

Those are sweating down nicely now.

In goes the freshly made tomato sauce.

Like so.

And then... This is terribly simple,

you can do this on your caravanning or camping holidays, at home -

wherever you like.

Don't worry about the noise, this is a working port.

There are bound to be motorbikes and Vespas and things hurtling by.

They all go in there...like so. A little grind of pepper.

Stir round like so.

The lid goes on for about ten minutes or so,

or until the mussels have opened.

Right, Dennis, this should be ready.

I'll just chop the parsley for the final flavouring.

Now, a nice, big, fat close-up in there. That looks right to me.

HORN TOOTS

Mmm, a little bit more pepper.

And quite, I think...

..fabulous mussels. Brilliant!

'Well, my dear Hector, I quickly found that Puglia,

'unlike the rest of Italy, is a region of rolling plains.

'The gently undulating countrysideis crisscrossed with dry-stone walls

'which enclose ancient groves of gnarled olive trees.

'Some of these trees are believed to be over 500 years old.

'In fact there's one that was carbon dated at over 2,000 years old.

'And they've been tended by the same families for generations.

'The process of making olive oil is quite simple.

Only

Only Boys

'The olives are put in a tank where the leaves are separated.

'Then the olives get washed, mashed and ground into a pulp.

'It's this pulp that is put between the mesh sandwiches of these powerful presses.

'Oil and water is squeezed out, and the water is drained off

'before the oil is filtered and bottled.

'Italian markets are so full of life, and shopping here is a social event too,

'and much more fun than sprintingaround a supermarket with a trolley.

'So, inspired, I thought I'd create a stall and create a snack.'

APPLAUSE

The first thing we'll do is pop some lardons in this hot olive oil.

Never mind the noise of the lorry behind. This is their town

and if they want to collect and deliver their goods, they're very free to do that.

So we fry these until they're nice and crispy.

Let those settle there for a moment.

In the meantime, because fresh pasta doesn't take very long to cook...

HORN TOOTS

Only Boys Aloud

Only Boys Aloud J

..we'll add some fresh pasta...

Only Boys Aloud J a

..in there like that, OK?

Now they, of course, think we're totally stark, raving mad.

Of course we are, but that doesn't really matter.

That goes in there now, like that.

Now, because we need the maximum boiling speed for the pasta,

we swap that over to our hotter one, like so.

That goes in there like that.

Now, a close-up on there because the lardons are nice and fatty.

Then we put in the fresh broad beans.

The next little bit - our shrimp - go into here.

They're only very lightly cooked, OK?

Now we keep those...

..keep those warm to one side, like so.

Right...

our lovely stuff here is cooked.

Do you mind if I make water on the pavement, cos that's what's going to happen?

Beautiful, fresh tagliatelle, which, by the way, Dennis,

when I went into the shop to buy this, I had to wait six minutes

while they made it freshly, and it only cost �2 for a kilo.

It's absolutely fabulous - knocks the spots off the dry stuff.

OK, so we shake that right out - no more water there.

A bit of olive oil, in there.

And we quickly stir-fry some spinach just for a few seconds.

SIZZLES

That's all we need to do with that. Just pop that back in for a second.

And there I offer you an outstanding new, Italian dish.

It

It is

It is that

It is that time of the show where we find out if Frances is getting

food heaven or fell. Food heaven could be chicken with the lovely

spices here. I don't know why you are disappearing from me. It is

probably because of the pork, but this is not the fatty bit. This

could be with sweet and sour and rice and it is a tender loin.

I hate pineapple! What do you think that you got? I'm hoping it is

heaven. It is not! It is food hell! It was

these guys in the studio. We are starting off with the sauce, we are

going to make a sweet and sour with our rice wine, sugar and I have soy

and some grapefruit Joyce. I know how you love fruit and the other

stuff. So if you can prepare that for me. If you can dice the chilli

first and then the fruit. Now, the sweet and the sour. We

caramelise the sugar. This is where the sweetness comes. You can do

this with the chicken later, without the pineapple. The idea

behind this is that it is a hot pan it instantly turns to caramel.

The veg we are going to cook separately, and the pork we are

going to deep-fry as well. It is lovely! You need it for the

walk. Yes, I need it for the walk tonight.

You will thank me later. Are you doing a fulmar thon or a half?

-- are you doing a full marathon? I'm doing a half.

And in my bra! Stand back, I am adding the rice wine. So you get a

nice caramel colour. Then we throw in the grapefruit juice and then

the soy. We are going to cook it down for

three minutes. Meanwhile, over there, the guys are preparing up

there, the guys are preparing up for me.

We are going to take the pork, the tender loin of pork.

We keep that boiling up with the sugar, that will juice nicely. Now

the pork we cut into thin strips. How are we doing with the veg?

We have the pineapple that you love so much. That is going in as well.

I didn't realise you didn't Reich pineapple.

I don't like tropical fruit. I love all other tropical fruit, sorry, I

love all other fruit, but not tropical fruit.

Now, the pork is going in the flour and then in the fryer. We cook this

for two minutes. More fat! Now, the fried rice.

We take a little bit of groundnut oil. We don't use sesame oil for

this one, just groundnut oil. That is reducing nicely.

In we go the pineapple. The veg in? Yep, the veg in. Pop

some onion in there as well. Do you like spicy food? I do, I love

chilli and coriander. There you go, then.

We can add ginger and garlic. I like ginger and garlic. That is

all good. So we are doing the egg-fried rice

over there. A little bit of oil in our pan. We have cold rice. That is

the secret of this to use cold rice. Don't add sesame oil to this. It

must be cold rice that is cooked. So cook it and let it go cold.

You warm this up. Leave it in the pan it will almost toast nicely.

Let it toast off first of all. The veg is cooking nicely. We have

the pork in the fryer. Ready? Go on, then.

There is the pork, in fact, leave that in for a little bit longer.

Right, two-and-a-half minutes left. Do you have the spring onion?

we have the spring onion. Pop it in the rice as well. Then we

have the veg. We are going to finish off with a

bit of sesame oil. Seerbgs we are doing alright?

see, we are doing alright? Yes, marvellous! Now, we have to mention

Doctor Who, the second series? How was that? I loved it.

I hope that I get to come back. She was not killed off? Well, she

sort of did, but it was a different timeline. All of the Doctor Who

fans understand that much better than I do! I haven't a clue what

you are talking about! Now, in with the pork.

And now with the veg. Still keeping it on the high heat. See, there are

lots of nice colours in there. We have the egg-fried rice which is

done. We picks it all together. And you start to get this lovely

colour. Now, it will not be thick as we are not putting corn flour or

anything like that in there. So let's leave it natural, as it

should be. If you reduce this down more it will go more and more

sticky and there will be a stronger taste, but I can see you are

looking a little peaky already. So I will not reduce it down too much.

Hmm! It is one of those dishes, isn't it, guys, that chefs will

always go for in a Chinese restaurant. Because they are the

classics, they work. Sweet and sour pork! Do people

still order that? Absolutely. That part of the meat is not fatty it

cooks quickly. There was not any fat on that piece

of meat. It was just the fact that I deep-

fried it. And put oil on it! And pineapple as

well. There you have it, sweet and sour pork.

Congratulations, it was done so well.

You could do that with, obviously, chicken. You get to dive in, so

tell us what you think? You might be converted.

Remember, she is a good actress. Right... I shall give it my best

shot. It is no reflection on any of the cooking... She is not convinced.

I am really sorry! That is a first! I can't believe it! It is no

reflection. It is delicious, but maybe for somebody else! Wash it

down with the wine. Forget about the wine! Tim has chosen a Tesco

Finest Steillage Riesling 2010 it is �6.99. Remind everybody that

Silks is on when? It starts on Tuesday, 9.00pm on BBC One.

And good luck with the run. Well that's all from us today on

Saturday Kitchen Live. Thanks to Mark Jordan, James Tanner and

today's recipes are, as always, on the website. Go to: