12/12/2015 Saturday Kitchen

Put your Christmas shopping on hold and enjoy 90 minutes

of mouth-watering recipes from some of the world's best chefs.

I am joined by two titans of the food world today.

First, the king of seafood and the man single handedly

responsible for a large proportion of Cornwall's tourist trade!

Next to him is the man who has taken a break from running award-winning

restaurants to concentrate on his books and presenting

a certain TV show called MasterChef or something like that!

It's the equally brilliant, John Torode.

Rick Stein, you are firing first, there is a piece of fish. What are

you doing? John Dory alla carlina from Venice, very simple and

delicious. Tomato sauce with gherkins, Worcestershire sauce and

capers. Sparky little flavours. And we will make a stock from the bones.

A beautiful fish dock. It is not officially you, John, what is it? It

is Sunday roast, Christmas is coming, slow roast belly pork, four,

five hours of roasting your pork and some parsnip puree, roast parsnips

and salsa verde. But it is spiced up? Lots of smoked paprika, you rub

it all over and the fat melts and it is delicious and serves about ten

people. Two in my house. Also, there is more great food in the archive as

well. As well as being with us in the studio, we get the usual classic

film from Mr Rick Stein and the back catalogue, a load of vintage recipes

from the Hairy Bikers, Lorraine Pascal and Nigel Slater. Rick and

John may have travelled the food with their adventures, but Alec

yesterday makes their efforts seem tame by comparison. He has

He's crossed the Atlantic, circumnavigated the UK on a jet ski,

climbed Everest and even held a dinner party underneath a hot air

Welcome to Saturday kitchen, Bear Grylls.

good to have you on the show. You have done all of this, but what is

sure cooking ability like? It is poor. You say that! First of all,

congratulations, you have another book out, this is not about recipes,

it is about you are what you eat. I will be the first person to have a

cookbook add who admits he is a terrible cook, but I am

enthusiastic. It has been a life journey of trying to make healthy

food taste delicious. Because a lot of it can be pigeonholed into

something that doesn't taste very nice, but this gives you an insight

into why we should eat certain things and it is a simplified

version. It is, it is motivation. I grew up eating classic, British, not

very good food, white bread, white pasta, tinned food and processed

stuff and if my mum is watching, sorry. There is more education hour.

Then I joined the Army and the food was bulk and unhealthy and my dad

died of heart disease quite young and it sent me on this journey to

work out how to eat healthily, but then healthy food tasted terrible

because it was boring and bland and I said, OK, I need to be fit for my

work, lean and strong, how can I make healthy food taste delicious

and that is why we have done this book. You say at the top of it, you

feel better now than you did when you were in your 20s. I do, for

sure, and I think I look fitter and stronger, but it is just education

today and I wish at school, somebody had taught me why all of the process

and white bread pasta and dairy isn't so great for you and actually

how you can eat healthy. There weren't classes in that and a lot of

it, I have learned by getting things wrong and spending times with top

nutritionists and I do consider it part of my work. We will see more

later on. At the end of the programme, we can cook food heaven

or food hell for Bear. So, food heaven, what would it be? I like

wild food, game and fish. I think really well cooked salmon, really

good quality Salmon, it doesn't get better than that. I won't be doing

it, Rick will. That will be an honour in itself, I'm a big fan and

a man who truly knows his fish. What about the dreaded food hell? They

could be a massive list. I have had a lot of wild food hell, things like

there who, makes, scorpions -- snakes, scorpions, the worst was

goat testicles. I ate it and then threw up and caught the vomit and

had to swallow both again. So try and beat me in food hell! But

probably, my normal food hell, now, is the unhealthy empty calorie bad

food, like white bread and that. OK salmon or white bread, thank

goodness. Fourth food heaven, it will be quite simple.

The fish is simply pan fried then served with chargrilled cauliflower

and courgettes, which I add to quinoa along with tomato,

It's finished with an unusual ginger sauce.

See, that is heaven. It is quite early in the morning!

Or Bear could be having food hell, white bread and one of my favourite

I'll butter the bread then cover it all with a white chocolate infused

vanilla custard then bake it on a low heat.

It's served warm with a single malt ice cream and a honeycomb

I mean, that is unhealthy, but it doesn't sound like hell. My kids

will be watching, saying, what are you on about question mark that is

amazing! You will have to wait until the end of the show to find out

which one Bear will be getting. If you'd like the chance to ask

either of our chefs a question today,

then call 0330 123 1410. A few of you will be able to put

a question to us, live, And if I do get to speak to you,

I'll be asking if you want Bear to face either food

heaven or food hell. You can also send us your questions

through social media by using our hashtag

#Saturdaykitchen. Are you hungry? Yes. It is coming in

about eight minutes, we have fish on the menu from this man, Mr Rick

Stein. John Dory, what are we going to do? I will filleted first. Can

you make a tomato sauce? I can, with lots of garlic? Yes, lots of garlic.

This is a John Dory, I don't know if you can see the thumbprint. It

refers to this idea that St Peter put his thumbprint on a John Dory

which I find a little hard to believe, but I like a good story. I

read about John Dory and the reason they have the thumbprint is it looks

like the evil eye and it is a way of deterring predators, like sharks,

from eating them, but they are predators themselves. They have a

huge mouth. It extends right down like that when they want to eat

something. It is those prickly bits that will scare people. Fortunately,

we are taking them off, I was keen to try and fill it it without those,

but you are right, it is an easy fish to fillet and it doesn't have

any bones in it, but it is around fish, and the reason it looks so

that is is because the predator can't see it coming. You had a busy

week recently, just finished their Christmas Festival. Did you enjoy

it? It was fantastic what a busy? Really busy. Where do I get rid of

that? I should put it in a stock. You are making what the Italians

make with all of their autumn tomatoes, cut it down with garlic

and spend hours cooking it and they say the longer you take to cook it,

the better. Lots of garlic, olive oil and tomato. That is it, that is

the best tomato sauce, you can put it straight on pasta. Where is the

olive oil? I am just going to briefly season the John Dory. As

well as the Christmas Festival in Padstow, you have just opened a new

restaurant. Yes, in sandbanks. It is interesting, actually, I didn't know

if it was going to be busy, but it is busy. We have all of these

footballers and managers and things coming and I was talking to Graeme

Souness at the opening party, as you do, and very nice guy, and actually,

his wife, who is very lovely, said, "I hope you are going to dim the

lights later, it is not good for ladies, this light." And I said, of

course. Now, why have you floured it? You don't have to, but I brought

this recipe from Istanbul and this is how they do it. Is that your

book? Have you got a new book called Going To Istanbul? Is that why this

is from Venice? Yes, I have, you are nice, John. So where is this from in

Venice? It is from The Island of Torcello, it is beautiful and a

lovely place to go with someone you love dearly, like my wife, who had

no idea how romantic Venice was. It is like seeing the Taj Mahal,

Venice, don't you think? I know it is full of tourists, but it is such

a complete stunner when you get there and Torcello is a must, if you

feel... Go there and spend a lot of time in the church, which is a must,

and then you repair to lunch and have a dish like this and maybe a

bottle... Just one bottle of really good keynote Riccio. -- really good

pinot grigio. What inspires you? Is it your travels? I like to go to

places where people still cook for their families. I am not knocking

our country but there are too many people that do not get together for

regular family meals and that is what is really good about places

like Greece, Turkey, you can still get hold of grandma's recipes that

things, you know? I am not trying to ram it down people's throats, but

there is a tremendous therapy in sharing food together and I think it

is something that we lose at our peril. If you would like to put your

questions to either of our chefs today, you can call us on this

number. I have cooked the John Dory, it is as quick as that. I was

thinking, if you went to one of the old-fashioned restaurants in the

1970s where the head waiter came up with a trolley and did things like

crepe Suzette... You can explain what this stock is. Thank you,

James. Basically, it is my fish stock and I am using John Dory

bones, but I chop up a lot of root vegetables, onions, fennel, carrot,

put in some mushrooms as well and then I put it in water, bring it to

the boil and cook it for 20 or 30 minutes and get all of the stuff out

of the vegetables and then I add the fish bones and cook it for another

20 minutes, and the reason I do that, if you only cook it for 20

minutes... Am I talking too much? If you cook fish bones for too long,

they taste gummy. Is that recipe in your new book, Rick? Of course it

is, John! And it is on in a number of our restaurants. I have just

added some of the source. I have forgotten the Worcester sauce, how

typical. I have also forgotten the lemon on the John Dory. Now, I do

want to spend some time reducing this, with a bit of salt. This is

the key, you have to bring it down. People often send me up, friends of

mine say "Reduce, reduce, reduce", but it really matters... That is

good. I'll get you another spoon, just tasted. Do you want the

parsley? I am going to put that on right at the last minute. What could

be easier than that? Those capers work. I am not sure if that is

praise or not, James. Could you freeze that? You could, but making

it at the last minute is what it is all about. Let me move that out of

the way. Thank you, you know I drop stuff, I'm a bit clumsy. Do you want

to spoon instead of a ladle? No, it is all right. The key to this is,

you make the sauce, and it can go on so many different things. I love the

way the Italians do that, they will make that in the autumn and keep it.

If you reduce it, freeze it, it is so much better than the stuff you

buy in tins. Give us the name of the dish. John Dory alla carlina, she

was a member of the family who owned the restaurant and gave me the dish.

Cooked in seven and a half minutes. Has a seat over here. This is the

important bit. It is amazing how you do that so quickly, that probably is

life, isn't it? It is weird. The best cooks cooked superfast.

Everything else in life, you are meant to take hours. That was

literally seven minutes. Done. The Italians do that really well. Why

complicate things? That is behind their philosophy. People cook fish

for such a long time and that is perfectly cooked it. In the pan for

two minutes. People say to me, number one tip, don't overcook it.

It starts to taste boring. I shan't mention how long your pork is cooked

for! Five hours! It is not a fish, buddy.

Right, let's get some wine to go with this.

Our wine expert Susie Barrie has been in Berkshire this week.

So let's see what she's chosen to go with Rick's fantastic fish.

This week, I've come for a winter really wonder in Windsor. Before I

go and choose my wine, I am sure I can squeeze in a little bit of

Christmas shopping. Rick's John Dory is beautifully

simple and luckily for me, it is also incredibly friendly with wine.

Fish, tomato source and capers, white wine territory. I am looking

for something fresh, crisp and not too full bodied. Isn't something you

hear very often but it is the salty edge dial that suits this kind of

recipe, Muscadet. But when I tried his dish, there was one wine that

was even better, a seamless match. That was the Finest Albarino front

LEC in north-west Spain. Although the inspiration comes from the north

of Italy, where it is served with a crisp glass of pinot grigio comedy

can easily come from France or northern Spain. Which is why a wind

like this work so well -- pinot grigio, it can. -- a wine. Really

fresh. When you taste it, there is a lovely

peachy flavour that offsets the capers. The fresh acidity of this

wine matches the tomato and acts like a squeeze of lemon over the

dish. Most importantly, this wine isn't too heavy for the delicate

flavour of the fish. Rick, we have John Dory and Albarino, a match made

in heaven and I hope you agree. Cheers.

What do you reckon? Absolutely right, very common fish in northern

Spain. Galicia full is to I love the show but in the background. You have

a great life. Drinking wine at 10am. It started about 6:30am. I am not

reading this, you should read this. Coming up, John has a great

alternative to Turkey Remind us what it is again

and how you're serving it? We should all do it other's links. I

will do a five hour roast piece of pork with salsa Verdi and pasta

pureeing. And don't forget you could ask

either of our chefs a question Or you can tweet questions to us

using the hashtag #SaturdayKitchen. Right let's get another couple

of recipes from Rick but this time they're from the BBC

food film library. It was the lamb and aubergine and

the bacalao. You will enjoy this! Rioja may be

one of Spain's smallest regions but I discovered an abundance of riches.

Apart from its wine growers a mother and son team are making a real name

for itself in a small town on the foothills of the San Lorenzo

Mountains. Maria Sanchez Garcia and her son, Francis, have transformed

an old coaching house that once served as an overnight stop for

carriages into a national success but my real interest was in the

traditional Riojan bacalao dish. I will definitely do this over the

holidays. She arranges salt cod, bacalao, into a wide pan having

priests over them and change the water on a couple of occasions. But

that the colour of these red coats worn peppers. They are dried in the

heat of the late September sun in towns over all over -- Rioja. She

poaches the cod 45-6 minutes and Francis helps to drain off the like,

making sure to keep some of it back to add more consistency to the

sauce. This rich sauce had already been preprepared in the food

processor. The red peppers were previously roasted before being

added to garlic, and garlic sauce. The striking scarlet of this dish is

Rioja on a plate. The term alla Riojacana refers to their famous red

peppers, not the wine. It is great to see mother and son treating this

experience as a way to improve their future dishes. I like to do it

regularly with my son Jack in Padstow. Her final verdict is that

it needs more salt. But for Francis it's a winner. Family gatherings in

Spain are sacrosanct and mothers take centre stage by preparing a

real treat. This salt cod dish would make an impressive addition to any

Christmas menu. Bacalao Riojana? Almost like fresh, very moist and

juicy. The sauce is so vibrant, the peppers in it are Spanish. Spanish

and peppers are synonymous, probably because of the South American

connection but they are so important, they know how to cook

them so well. Look at that plate, it is the colours of Spain to me.

Thoroughly enjoying it, I must say. Bueno para manana. Better tomorrow?

I will be back! LAN manager probably made more of an impression on me

than any other region. -- La Mancha. The windmills at inescapable and

they are modernised through its local hero, Don Quijote.

These fields belonged to Vicente Malagon. The aubergines come from

the people. About 1000 years ago, they bring with them their

aubergines from India. What else goes in the aubergine, what

flavours? Paprika, garlic, olive oil, vinegar. We put a small piece

of red pepper into the plant, the aubergine. And then we close the

aubergine with a small stick of phenol. Use Kuwait with a stick of

fennel, the wild -- new stick it. Yes. -- you stick it. You get a

flavour of... The flavours and our country. La Mancha four. They grow

so many of these little aubergines that the only option for preserving

them is killing them. Thinking aubergines, I came up with a recipe

that encapsulates the produce of the land as well as paying homage, the

undeniable influence of the Arabs. This dish in English is called lambs

stuffed aubergines with Moorish spices and Manchester cheese.

Obviously it is a Moorish dish. -- manchego cheese. By drizzle olive

oil over it and they get in the oven and it will be much easier to take

out the flesh. -- I drizzle olive oil over it and stick it. This goes

in the oven for 30 minutes, 200 Celsius, gas mark six. I am

preparing a large red pepper to fry off in some olive oil. In the

finished dish, these peppers stand out like red duels -- jewels. Once

they soften I add chopped onions and garlic. Next, the Minster lamb,

reminiscent of so many Arab dishes. I had cumin, I crush it in a pestle

and mortar so the full force of their flavour can begin infusing the

lamb. No Spanish dish is never complete without pimenton, come

demented with cinnamon, nutmeg and a fiery kick from crushed dried

chilies. Finally some salt. I've made up a tomato source with

onions, garlic and pepper. A jar of passata would be almost as good.

There goes the tomato sauce. It is dry, I will loosen it up with white

wine. Just enjoying cooking this so much, the smell of nutmeg and

pimenton particularly. This combination of Spanish and Moorish.

A la mode, it is the food I love to eat. That is beautiful. It is

lovely. It is very very more-ish. I don't know if it is just me because

I am so hungry because it is just before lunch but I think this could

be among my top three favourite dishes of Spain. To finish off the

filling, add the chopped aubergine to the spice to lamb and spoon it

back into the baked aubergine shells. The final, essential

ingredient that completes the dish, it even takes its name from the

region it represents. Manchego cheese four. At the aubergines back

in the oven for ten minutes to mount the cheese and finally they are

ready to eat. I promise you this recipe will not disappoint.

That aubergine dish would make a great Christmas starter don't

With the big day not far off I thought I'd show you another

alternative starter you could serve to your guests either on Christmas

day or at any party over the festive period.

You can prepare this in advance. A wonderful, quick soup.

It's a soup with butternut squash and mussels.

Diced butternut squash. News pumpkin if you want. Roughly chop shallot,

we want it to cook in real-time. Take the show lots Mac -- the

shallots.... You will cook it in eight minutes? Thank you, chef.

Stock, vegetable stock. You can buy it or make it. We will bring it to

the boil, cook it with a bit of fresh thyme. That is partly your

soup done. Where do you get your zest for life? I do my job because

it is the only thing I am good at is the honest answer. I love it. It

must have come from your parents? My dad was a commando and climber. He

taught me to climb at a young age. It is the only thing I am good at is

the honest answer. I love it, I feel lucky to have a job that involves

finding trees, getting muddy. You did all different sort of stuff

before that, Everest was a fantastic achievement. You broke your back

when you were young, and climbing Everest straight after that,

unbelievable achievement, it took you 90 days? It was a long

expedition. Four climbers lost their lives, a hollow victory in many

ways. Four soldiers at the time. Two of us reached the top. In many ways,

it was the start of all of my staff. It is what opened the doors to my

book and it opened the door to the TV stuff. We have had people who

have done it before. The hardest bit is coming down. It is. The

fatalities always happen on the way down, so often. Do you ever get a

bit scared? Yeah. A lot of viewers will ask. People think you are

fearless because I do this, but I get nervous every day. I get nervous

doing this sort of stuff, I can't tell you how... How scared I get.

How regularly scared I get. I still skydive a lot for my job but I broke

my back in a freefall accident when I was with 21 SAS.

When the door opens on the helicopter or the plane, I think,

God, I can't believe I am still doing it. Is there anything you have

done before and you think, that is the first and last time I am doing

that? There are a few, I think experience is the sum of your near

misses and I have had a lot of near misses over the years, learning

about how to get things right and making smart decisions in the big

moments, when you are charging around deserts, jungles, mountains,

but it doesn't necessarily make life any easier. You become good in at

rain, in an environment and that becomes your skill, like you with

cooking -- eight rain. It is not the same, putting a bit of fresh thyme

macro and bred in a pan. You have a book out, it is a book about health,

nutrition, life. It is coming out in the New Year, help the start for the

help the year, it is called Fuel The Live and it is about how to make

healthy food culture delicious, so pieces, chocolate mousses, crumbles,

flapjacks, all of the things we crave and think are bad for us, how

can we do it ultra healthy? I said, I grew up with a lot of unhealthy

eating and to learn how to do the stuff that we all love, to make

healthy food delicious. It is not just recipes, it gives you an

insight... Looking at it, it is for the younger generation as well,

because you are a huge influence to them, chief scout since you are 34,

you have do influence those kids as well. It is one of the first things

I did when I took over as chief scout, there are 40 million Scouts

around the world and I remember turning up on day one and there were

5,000 Scouts all being handed out white bread sandwiches and I said,

you can't give kids a bag of crisps and a white bread sandwich and

expect them to be great on adventures, but kids want to eat

stuff that tastes great as well. We have got three boys now and they

just love healthy food and people come around and say, how are you

getting your kids to eat this? And it is because it tastes so good. But

that is a journey that is ongoing and people said, why don't you write

them down as recipes Krish Locadia or a chocolate mousse healthy? It is

no dairy, though we'd -- -- had you make a pizza or a chocolate mousse

healthy? We use a lot of quinoa, stuff like that. What you have been

doing recently, pulling in a list is all around the world and putting

them in places they wouldn't normally be and the biggest of the

lot, we are about to see it on TV, Obama? The White House said, why

don't we take the president on an adventure into Alaska and it is what

we did. The White House called you up? I thought it was a friend doing

a spoof, but we have done a lot of these with the likes of Ben Stiller,

Kate Hudson, Kate Winslet, and I always say, come on your own, we

have a small team, no entourage and they love that vibe about it.

Obviously, when you have Obama, it is a different ball game, we had

about 50 Secret Service, for helicopters, snipers on all of the

mountaintops. I am serious. But he was amazing and very honest, very

humble, family centred, faith led, talking about his fears and

struggles and all of the stuff you never really would imagine the

president to talk about. It is always, what are you going to do

about Syria... I think the wild is a great leveller, you go out somewhere

with someone like that and at the end of the day, you are to men. My

dad used to say, whoever you are, everyone puts their trousers on one

leg at a time and it is true. Although I am determined to nail

being able to do it with two, I think it is possible. But I was so

nervous, sat on the river bank, about to meet the president but he

was super cool and he said he was a big fan. Did you have a list of

rules to follow? Well, I cooked for him. I found a salmon that had been

half eaten on the river bank, it was half gnawed and covered in blood and

guts and he has a taster and the taster said, he never eat or drinks

anything on camera. If you want to give him salmon, they said

beforehand that they had a salmon ready and they wanted to swap it.

But we just started cooking, the president is munching away, the

taster is in the back, saying... We are sharing cups of tea and I am

throwing in berries into the tea saying it is good for flatulence,

and he was saying it was like having his kids around. Did you make him

drink his own you're in? -- his own you're right

. There was a petition about it, but he was very inquisitive, very...

Always wanting to learn stuff and it is a show I am really proud of, it

definitely won't happen again. But, yes... It is a colossal hit in the

US, it is the number-1 rated cable programme, one billion viewers or

something like that. It is a mixture of luck and timing, and people love

adventure stuff and we do the show for NBC and we have a new series

coming over here for ITV and another series of The Island the Channel 4

and we do a big show in China. So a busy year, I am back at Christmas

and looking forward to some nice home cooking. I don't do many of

these shows but this is a real treat, it is nice to be cooked for.

Basically, we take the mussels... You really have done it in eight

minutes. Amazing. It is just a soup. So we garnish it with a touch of

olive oil and then I have some fresh coriander, small bits. I love

coriander and it looks so nice. Are you sure you didn't pull that out

from underneath? That is a fresh muscle and butternut squash soup

done in literally seven minutes, I am being told -- mussels. That is

amazing. I tell you what, you need to come on some adventures with me,

I have been doing it wrong the years. We will discuss that after

the show! So what will I be making for Bear

at the end of the show? The fish is pan fried and served

with quinoa mixed with chargrilled courgette, cauliflower,

tomato, lemon and herbs. It's served with

a quick ginger sauce. Or it could be food hell,

white bread and a bread The bread is drizzled with butter

then covered in a white chocolate infused custard made

with plenty of vanilla. It's gently baked then served

with single malt ice cream Are you enjoying that? I am quite

excited about their health. -- hell. As usual, it's down to the guests

in the studio and a few of our viewers to decide, and you can see

the result at the end of the show. Right, let's get another festive

flavoured recipe but this time She's baking today and has a winter

wonderland tray bake So I am just making a light sponge

here, I had 250 grams of butter and 250 grams of soft, light brown

sugar. I just love using a soft light brown sugar instead of caster

sugar because it gives a lovely caramelised flavour. So I am just

going to add two eggs, I need five altogether. But I like to add half

of the eggs in now, with half the flour and then do the other half,

and that way, it doesn't curdle. A little bit of baking powder. And

some salt, always put the pinch of salt in my cakes, it helps the

flavour, but not too much. And then give it another beat.

OK. Then add three more eggs, try not to get any of the shell in. And

these eggs are at room temperature, which also helps the mixture not to

curdle. So I am going to add the rest of the flour, and that is self

raising. So that is all of the flour. So I have got some spices,

mixed spice, two, three tablespoons, it depends on how spicy you wanted.

I like it quite spicy. And ground ginger. Now the big -- another beat.

It is flying everywhere, get a tea towel. The old tea towel trick.

And whilst that is beating away, I have got my vanilla. So I just

scrape down the centre like that and then I get a small and I've, get all

proceeds -- I get a smaller knife. Lovely. Get a great smell from that.

We wanted to get a little bit light and fluffy. And then finally, the

fruit. I have 500 grams of mixed fruit and 60 grams of cranberries in

their and I have put about 70 millilitres of Madeira, or masala,

to get them infused with some flavour. You don't have to use the

Madeira, you can use apple juice or just leave it out altogether. So I

popped back in. Just folded all in together. Just a lovely, light

sponge. OK. So I have got this here, it is the roasting tin that I use

for my small roasts. Pour it into the tin. And I have preheated the

oven to 180 degrees, for about 30-40 minutes, but I will check it after

30. And now I am going to get on with the sugar syrup and the

meringue topping. So, normally, by Christmas cakes, I put a layer of

marzipan and then the icing, but this time, I am making rang for the

topping and the way make meringue is a little bit backwards. Because I

add the sugar first. So put that all in. And then egg white. I have got

eight medium-sized eggs. So just put a little bit in like that. And then

whisk it. So just whisk it until it is all

nicely combined. The thing about this meringue is it does take longer

to make and you absolutely cannot whisk it too much, you will get the

stiffest, shiniest meringue you have ever made, I promise. And then just

add another couple and leave it to whisk for about five minutes. So

while that is whipping up nicely, I am going to make the sugar syrup to

soak the sponge when it comes out the oven. But 50 grams of sugar and

50 grams of maple syrup, 50 grams of water, into a pan. Add the zest of

one orange and stir gently until the sugar has just dissolved and let it

boil for one minute. So let me give it a little test. I want a really

stiff peak. Now, that is what you call a stiff peak. After about 45

minutes, the cake should be ready. Remove from the oven and brush

liberally with the sugar syrup. So now I am going to fill the piping

bag. I am just putting it in and grabbing it with my hand like that.

OK. Just pipe, squeeze and then lift off. So you have got all of these

peaks all over the cake. Sort of this snowy scene. And if you don't

fancy piping, you can spoon the meringue onto the cake and form

peaks using a fork. And then pop it back into the oven

at 150 for about 20-25 minutes, to cook the meringue. And there you go.

OK, this is ready. If you cook it in a fan oven, sometimes it goes quite

brown, but this is still nice and white and I like to put a bit of

colour on it. Just a bit more fun than putting it back in the oven.

Just very gently over it, it turns quite quickly.

That's done. I will finish it with a bit of glitter. I am sprinkling on

this edible glitter. I will put loads on, all over! My winter

Wonderland Christmas trade bake. -- tray bake. This meringue can be made

right at the last minute on Christmas eve. If it is cool and

dry, they will stay firm for 2-3 days.

There'll be more from Lorraine next week when she joins me,

live, in the studio for the very first time!

Still to come this morning on Saturday Kitchen Live:

Nigel Slater is celebrating his favourite tastes of Christmas.

It's all about cinnamon today and he's using it to coat a lamb

neck fillet served in a prune and port sauce with pomegranate

Bear may have survived snake bites, starvation and even shark attack,

but none of that even comes close to the eggs-treme conditions Rick

and John face when they go head to head in today's

Not even a trip to Alaska with President Obama compares

to the kind of culinary eggs-pedition that awaits our chefs

as they attempt to navigate their way through making a simple

three-egg omelette against the clock!

Anyway, you can see all their eggs-ploits,

And will Bear be facing food heaven, pan fried salmon

Or food hell, white bread in a classic bread and butter

You can see what he ends up with at the end of the show.

Right, let's get our next recipe and it's from this man,

I will do slow roast pork because I like Sunday roast and I like to go

for a walk, I like time, people should enjoy cooking. Put it in the

oven for four hours and don't worry. It can go for a lot longer. It can.

This is my one. Yours can be however long you want. Six. Belly pork with

roast parsnips. I will serve it with parsnip pureeing. Milk and olive

oil. -- parsnip puree. The French hardly have a word for parsnips. I

love them, they are lovely. Lovely and Woody and smoky and creamy mash

goes very well. This big piece of belly pork is expensive but it will

feed ten or 12. I will score the skin with a Stanley knife, not a

normal life, you can't get through it. You can get your butcher to do

it. -- a normal life. While you do that parsnip, I will take this bit

of belly pork and do what the Chinese do, the clever way, run it

under boiling hot water. It just takes the skin... Watch your

fingers. Yes. It helps it to go very crackly, good

news. Take a tray to roast it with. Into the tray I will make H Rivet --

a trivet. I want it to be able to sit above the heat of the trace the

air circulates around the outside. I will put water in the bottom of the

tray so as the pork roasts it also steams. Two stage process. They

please support and a marinade. A marinade made up of... Let me just

wash my hands. A marinade made up of paprika, smoked paprika. A good

amount of salt, olive oil and garlic. Add a couple of cloves of

garlic. Which taste of paprika? Smoked rather than hot. Spanish

pimenton? Think about chorizo sausage, it all works together. It

gives it a different flavour. Lemon juice. The acid helps to make the

crackling. It shrinks the skin. The Chinese usually wash their pork

firstly with hot water and then vinegar. They do it that way. You

are all right? I am trying. Take the parsnips. Drain them off and reserve

your cooking liquid and put it into a food processor. Water, milk and

aureole? -- and oil. Use mother that marinade of salt and put it across

the top. Roast it because you don't want it to burn. -- use that

marinade. Use grease-proof paper on top first. When you want to get

crackling, you need to shop it in the oven and then turn it down. I do

at the other way. I put it in the other and and take off the foil and

paper and put it in for 30 minutes. Grease-proof paper first and seal it

with foil so it doesn't burn. It goes into an oven for 4.5 hours.

What temperature? 160. Keep looking after it? Don't worry about it, that

goes in the oven, let it go. 160 degrees. I want something sharp to

serve it with. Herbacious Full. South of Verdi, green source. The

secret is breadcrumbs which have been soaked in vinegar. -- south of

Add a load of parsley and basil. -- salsa verdi. Your puree is doing

very well. You are so efficient. You are so good at it. Noisy but there

we are. That's that. The pork itself. Everybody else has mentioned

their book. I take it this must be is from your book? Name your book.

My Kind Of Food, but this recipe has been going for 15 years. It is a

really wonderful thing. Roasted for four hours. I'd tell you what I

like. The salsa verde because pork is very fatty. People put too many

rich accompaniments. The vinegar is lovely and sharp. This bit of pork

is where people go wrong, cutting it up. What they try and do now is try

and take the pork... Right at the last minute, capers... A bit more,

please, mate. Just a bit more. People cut pork from the top. Don't.

Turn it over so that it is skin side down. That way the skin flattens and

it doesn't break as much. You have lovely Bones. Roast potatoes are

good. You take off the bones. Spare Ribs of pork. Look at that. That

comes off. You can here that lovely noise, the juice of the pork. If I

was at home this would rest for about an hour. Because it is a bit

hot to carve and the meat is a bit anxious. What? Anxious? It is moving

too much. It is anxious! Too many molecules running around, like kids.

If I was at my house, the dogs would have it, it would be gone. Cut

yourself a nice big slab of pork and take it to one side. Interesting the

Chinese call that pork five layered pork. The best pork has that all the

way through it. Fat, lean, fat, lean, fat.

Now, of course all of today's studio recipes,

including this one from John are on the website

Please get the roast parsnips out. The roast parsnips out. Sometimes I

need to remind him what he needs to do. But there we are. Take a big

piece of belly pork. Turn it over, there is the skin. Yummy. Every

single bit has crackling on it. You commit this a couple of days before,

cut it into portions -- you can make this. Cook it, turn it upside down,

skin side down on a piece of grease-proof paper in the oven. The

skin will Bob crispy and it will take 25 minutes to reheat -- the

skin will go crispy. Lovely rich salsa verde on top. That is it.

Belly pork, salsa verde and parsnips.

Looks good and you know it will taste good. Who's hungry? We have

the best job. Tell us what you think. The parsnip

helps cut through the fatty mess. This would be a three-week

expedition in our household and you have done it in eight minutes. The

only man who can do a 4.5 hour slow roast. You need James running around

like that. Exactly. Parsnip mash is amazing. Beautiful combination.

Lovely. I find pork too fatty. It feels sick afterwards but that green

stuff and that mash, that is my sort of food. I agree, that is why I

always love apple sauce. But this is a very pleasant substitute.

Right, let's head to Windsor to see what Susie has chosen to go

I have to confess, it wasn't immediately obvious what style of

wine was going to suit John's amazing pork belly. Should it be

white or read? Having tried the dish, both work. Red, you need

something really soft and ripe, like this tORRE DEL fALCO from Italy. But

the creamy parsnip and the ultimate match is a white wine. I have chosen

the Cote Mas Vermentino from the south of France. Vermentino Isn't

particularly well-known but you most likely find it in France and Italy,

fresh wine with aromatic fruit favours that work well if you have a

touch of heat in the dish. It almost smell a French summer or

wild herbs and sun ripened fruit -- almost smells like. You need a wine

that is versatile because it needs to work with lots of different

flavours and textures. This has plenty of ripe fruit to balance the

spiciness of the pork skin and tangy salsa verde. And it also has fresh

acidity and a nicer zesty finish that will cut through the fatty mess

of the pork and creaminess of the mash. -- fact of the pork. It is

delicious and an unusual dish -- fat of. It is a bit different, to drink.

Cheers. Cheers indeed. Everyone is enjoying

this. Delicious. Fruit and apple and Apple and pork works well. I agree.

I was thinking it would be nice with a glass of red but it cuts through

it. You need that balance. This is great. A great show. It is the best,

are you on air next week as well? Yes, join us. Not bad for ?8 50.

Right, it's time for more festive food ideas from Si and Dave,

They're cooking their way through the items listed

LAUGHTER Site Mac that's it, run vt. --

that's it. We headed north to the land where

girls don't wear much on a night out. We are in Newcastle. On the

quayside, next to one of the most iconic landmarks of the city, the

Tyne Bridge. The French breast, the finest French

hen in the world. Three French hens. They are renowned for being tasty.

If it is fine dining and Michelin star flavours for the festive

period, this is it. Three dishes, with a bird this fine, you waste

nothing, you will even eat the cloak! Chicken thighs stuffed with

parsley and tyre, citrus crusted chicken breast and noodle soup,

ideal if you are feeling like Billy bloater or worse for wear after too

much beer. I will peal the carrots. You go peal the chicken.

What a start, take off the legs and thighs. It falls away.

Turn it over with your sons and press. Pop out those thigh joints.

Make a small incision, to cut through the tendon. I am not a

professional butcher. I love doing it. I will show you how to butcher

vegetables. I am not a professional butcher, but I just love it. Let's

start with carrots. Make a chop and off it pops. Cut it over here, over

there and you find you have a carrot!

While he does the carrots, I take the drumstick from the thigh. They

go, take the knife, it is a good thing for cutting wit and Paul the

flesh away from the bone like that until you get to the point where you

can pull your knife underneath the bone. Just cut up towards the bone,

nice and gently, one boned thigh, how simple as that? Just give it a

go. That is brilliant. So we have a drumstick that is going to go into

the soup, the carcass into the soup, a lovely guy and two lovely breasts.

What an awesome, iconic place to cook, the Tyne Bridge. Why don't

Geordies wear overcoats? I don't know. There are a few satsumas

wandering around the town on a Friday night. You know those tanning

shops, all of the full span and lad. You see them in Day-Glo jackets, no,

it is my tan. But enough about the locals, let's get on with the soup.

Carcass in, wings in and the drumstick as well. The leaks, a

couple of sticks of celery and don't forget the leaves. Whilst kingly's

work is cosmetic and beautiful, mine can be a bit of a hatchet job,

because I am in it for flavour, not beauty. Just put some whole

peppercorns in and we will make a bouquet Ghani, three or four bay

leaves, a bunch of thyme, put the string on their let it simmer for a

couple of hours, preferably all day. While the chicken soup is on the go,

it is time to get on with the stuffed chicken thighs. The stuffing

is a classic lemon and parsley, lots of zesty flavours, herbs,

breadcrumbs, all held together with an egg yolk. So it is over to you,

Kingy. That is going to be great, all of those lovely flavours coming

together, it is putting my -- making my mouth water. Now, the crusted

chicken breasts, I am going to melt down some lardons and I want to see

the chicken breast do that in the fact, so it is super juicy. Ooh,

look at you. You can't beat lardons the flavour. While they are

sizzling, I will get on with the citrus rub for the breasts. Lots of

fruity flavours combined with thyme and garlic and seasoning to taste.

Now the paste is ready, it is time to see the chicken for a few

minutes. I only wanted colouring, I don't want it getting tough. I

sincerely wish you could smell these. Absolutely. So a teaspoon of

this paste, just spread it on to the chicken breast. And we are not

forgetting, we have a lovely bacon fat from the lardons, we will baste

the chicken with that and what we will get in the bottom of this dish

is the most wonderful drizzly juices. Place in the oven for around

20 minutes. The stock is brilliant, the stuffed chicken fires are

superb, the citrus breasts are grilling, time to get the calling

birds. To go with three French hens, we need calling birds and we need

massively to know just the place to find them. One of Newcastle's

biggest call centres -- we know just the place. We have been cooking on

the quayside, do you fancy a bit of chicken? Come with me, madam. Hello,

nice to meet you. Are you hungry? I am. Excellent, get your coat. I have

pulled! You look like you need a good dinner, come with us. Hello,

how are you? You are not on a call? I didn't want to disturb you. We are

rough. -- we are after. We are off? We have got chicken thighs,

stuffing, citrus breasts, come on! These birds are definitely worth a

three course meal. Alfresco, mind. And we are serving them the best

chicken money can buy in three ways, chicken noodle soup, citrus crusted

chicken breast and chicken thighs stuffed with parsley and thyme with

potato lacquers on the side. -- latkas. Here we go. Thank you. You

are very welcome. Bon appetit. I hope you like it. What do you think?

It is very nice, very tasty. It is the best I have ever had. Right,

time for the mains. Here we go, the other two dishes.

Have you tasted that breast? That is a lovely breast. What you think,

Lucy? You can taste the difference. I am a fan of Nan knows, but you

have done a good job! Thank you very much!

And more from the boys next week. Time to answer some of your

questions and each caller will help decide what there will be eating at

the end of the show. Tony from Dorset, what is your question? I

recently was in Cornwall and I had spider crab and I wonder if somebody

could give me a recipe for what to do with the meat? I can give you a

long rest of the but the short recipe is get the meat out of the

shell, one way or another. That is the only drawback with spider crab.

Generally, people prefer the flavour of spider crab to brown crap, but it

is hard to pick up. But a simple recipe -- brown crab. But a simple

recipe, I have a recipe in the new book, funnily enough, just with a

little tomato sauce with a pinch of curry spice in it and turn the crab

over a map and serve it with potato gnocchi, but you can just use pasta,

just make it into a source with pasta. Heaven or hell? Definitely

help. Right, you have been tweeting, Bear, what have you got? Mike from

Deal says he has some sirloin steaks and fancies doing something

different rather than just grilling. I don't know why you would want to

do something different, because a piece of steak is a great thing, but

if you do grill it, cook it for about four minutes on total, two

minutes either side in a really bit Matt Ridley hot pan, slice it

thinly, some fresh rocket, lots of pepper and chopped olives -- are

really, really hot pan. And some lemon grass or ginger, but for me,

steak and bearnaise source. Another one, Kate says she would like to ask

Rick what is the nicest way to cook a whole rainbow trout? You could

tell me, I am sure, but I like it pan-fried with some sort of bacon,

pancetta or Cyrano Ham, just fried in a bit of butter. I have a recipe

from the Pyrenees, I was just trying to remember where I was -- Serrano

Ham. Crisp bacon, pride rainbow trout in butter, Yum. On the phones,

Lucy from Cumbria. You OK in Cumbria? Yes, my feet are dry. What

question would you like to ask? Is there anything cheffy I can do with

some beef marrow bone? I can make soup or broth whatever but something

cheffy? I think the best thing is you have

to get it out of the bone, that gets it out of the water -- bone with

ice-cold water, you get tiny discs, that of mustard and parsley, mix

them together, then breadcrumbs and deep fry them really, really quickly

and you get tiny nuggets of deep-fried parsley and mustard bone

marrow. I had roasted bones last night and they cut them and roast

them in the oven with a bit of parsley butter and jus. Or toast and

parsley and shallot. I love that you are arguing what to do with bones.

This is my kind of language because you come across a carcass in the

wild and the meat will be spoiled, said the last thing that is spoiled

is the marrow, so we break it and eat it. What dish at the end of the

show? Heaven or hell? I have my salmon waiting in a fridge, so it is

heaven. Susan from Leicester, what is your question? I have a question

for Rick, my family and I are going to Thailand for Christmas and we

want to know what you would recommend as a fish dish on

Christmas Day? I think one thing they have is a flat fish, bit like

flat fish, get somebody to open it up and get some Thai curry paste and

roasted and pan fry it. If you can only five freshwater fish, if you

marinade it in fish sauce and a little bit of sugar and fry it in

quite a lot of oil and get rid of some of the oil and throw in things

like spinach or partly cooked beans and Ben Moore fish sauce, maybe

shrimp paste, it makes a really tasty fish dish -- and Ben Moore

fish sauce. If I was in Thailand on Christmas Day, I would find the

biggest queue for a street dish and join the queue. Heaven or hell?

Definitely heaven. It is time for the omelette

challenge. Rick, you are on 28.8 seconds, John you are not on the

board. Three egg omelette as fast as you can, are you both ready? Three,

two, one, though. Mac -- go. That was a mistake, I didn't do it

on purpose. It is the concentration on their

faces, UC -- U C. GONG. That really was fast. That is how I cook. That

is how I cook as well. I promised I wouldn't be competitive but as soon

as you started, I thought, I am going to do it. Rick Stein, first.

Right. You have been practising... No. Well, a little bit. You have

been practising! I called the restaurant, he has been practising.

You did it in 26.10, which puts you here, roughly. You will be able to

tell in a second. You did it, and that is an omelette, in 25.76. Still

not quick, but not far off, next to Brian Turner, not too bad.

So will Bear get his food heaven, pan fried salmon

Or food hell, a white bread and butter pudding with single

Our chefs will make their choices whilst we get a taste of Christmas

He's celebrating one of his favourite festive flavours

Back in the last minute hustle and bustle, I always like to make sure I

have a few wintry dishes full of warming spices that will quietly

cook themselves while I get on with the rest of my day. And, inspired by

the spicy mulled wine, in this slow cooked lamb recipe, cinnamon is

going to be my shining star. It goes in so many things I cook. In fact,

just one sniff from the cinnamon jar and I feel like it is Christmas Eve.

Add it to some cardamom and Cuban, a trickle of oil mixed in will form a

paste that will pack a punch with favour back of loot flavour --

cardamom and cumin. And to go into that, I have got some lamb. I have

got some neck here, it comes with fat on it, which is exactly what we

want for slow cooking, and this goes in to the spice paste. I am just

going to mixed bag up so that each piece of lamb is coated. I want to

brown the meat a little bit, so as soon as the oil is hot, just pop in

the lamb. It is important not to let the spices burn. So when a nice

little brown crust has appeared on the underside of the lamb, turn it

over and brown the other side. Whilst they are browning, I'm going

to get on with the rest of it and I have these lovely little shallot.

Once the meat is nicely browned, remove it from the heat and pop in

the little onions, they will soak up all of the meaty flavour. As soon as

they are looking gold here and there, you can put the meat back.

And any juices that have come out as well. I want quite thick and rich

sauce with this dish, so just before I added the final ingredients, a

little bit of flour help things along.

Not much, a tablespoon is fine. The spices I have used in my stew is the

same as mould wine I will put in some port. -- mulled wine. It's just

a bit more festive. Also, stock. I am using lamb stock, but beef

stock will work just as well. I've got something that smells like

Christmas but I want to make it even more festive. I will add some

prunes. They will in which this source so beautifully and will work

very nicely with the spices. -- they will enrich. That needs black

pepper. I will add salt, later. One last thing. Some more cinnamon.

That goes into a very low oven for a good couple of hours.

Look at that shine. That's from the prunes.

Soft onions and prunes. But best of all, I have a sweet and slightly

spicy gravy. All it needs is just a little zip and zing from something

very fresh. Pomegranate seeds. Break those over the top. So when

you eat the sweet and spicy lamb, every now and again you get a little

mouthful of wonderful sour pomegranate. Some sprigs of fresh

mint will deliver a final cool hit, to complete this wonderfully

flavoursome dish. Mulled lamb. Of all the things I do with cinnamon,

this is my favourite. Such a pleasing offering for a cold, crisp

winter's day. I have shown warming spices needed just be for mulled

wine. This looks and tastes like Christmas on a plate. -- need not

just be. For me, Christmas Eve is the most magical time. It's become

almost a ritual to celebrate it with a glass of port and some cheese.

This next recipe is simple, takes minutes, but also takes a wonderful

piece of skill to a heavenly new level of enjoyment -- piece of

Stilton. I'd take a sheet of ready-made puff

pastry, put it onto a floured board, roll it out, so that it is no

thicker than a ?1 coin. There's nothing nicer than thin,

crisp puff pastry, hot from the oven. I cut the piece of pastry,

first of all, into four strips. Each of those, into six. I want these

little pastry parcels to seam quite tightly. I will beat a little bit of

egg. Wonderful, right Stilton. -- right.

It is an essential taste of Christmas.

It's just not Christmas without blue cheese.

Take a little spoonful of the crushed Stilton. Pop it on to each

one, like that. Fold the pastry over. Seal it as

tightly as possible. So they come out of the oven shining, just a bit

of beating egg on the top. I know they are perfect, but I can't resist

putting a bit of grated cheese on top, just a tiny bit of Parmesan. I

will just pop a little hole in the top, partly to let the steam out and

partly so that a little bead of melted cheese pops out each one. 200

degrees. 12 minutes. These are amazingly light. Cheese

has used out, here and there. Are even more delicious. -- has seeped

out. A big celebration food to toast the big day. With glass in hand, no

better start to the holidays. So Bear, your food heaven would be

this salmon which I'll pan fry then serve with quinoa mixed

with chargrilled cauliflower, Eaten by a Bear or not? You can take

a chunk out of it. It's finished with a really

quick ginger sauce. Or you could be having food hell,

a classic bread and butter pudding made with loads of white

chocolate infused custard. It's baked gently then served warm

with a single malt ice cream It was kind of up to the two, the

callers were 2-1. John shows desert. That levelled the score. It is

important to eat healthy but also the odd moment of weakness, let's do

it, let's do it properly. You don't have to do, Rick has chosen fish.

Not surprisingly I suppose. Move that.

I will take the ginger and cook it. I love that, I have that every

morning in a smoothie with all of the skin. You get the heat from it.

Quite a hot heat from ginger when you do it like this. Mega healthy,

super good for you. We will take all of this lot. Just munching on it

like that? Take this. Cook that with a bit of water. Do you want me to do

the salmon? Do the veg, I will do the salmon. Take this, grab some

water. This is great, this is how to learn, I love it. I will take the

water out of here. I will turn that up, Rick. Thanks. Throw all of this

in. Throw in some cumin seeds. Sesame seeds. A bit of chilli. To

give it a fiery kick. This will be awesome. Tamarind. What is that? A

seed? It is from a tree, the pod there of. You can't cook lemon juice

because it goes bitter, so you cook tamarind and it makes a sauce sour.

Palm sugar. Mustard seeds. Curry leaves. Amazing. Cook this gently.

Who's the recipe is this? I got this from a weird spot, I was travelling

but I did not travel as much as you. I don't know. Clapham high street is

as far as I go! Cook this gently down. You lot travelling around the

world. And then we will blitz this for about five minutes. I will show

you what it looks like before we blitz it. This mixture, it goes that

colour. Stick it in a blender. Surely I should put the salmon on? I

will do it. I've got it. You want this diced? Yes, chef. Red onion as

well. That is a proper bit of fish. You are on the show because you are

travelling around promoting several different bits and pieces. Tell us

about your latest book. Fuel For Life I make super healthy stuff like

this, but make it taste delicious. These sort of recipes but also had

to make junk food delicious. Very healthy. Pizzas, burgers,

cheesecakes, crumbles. I just have to save that Bear asked how you make

good roast ease and as soon as I said. Or goose fat, he mentioned

bananas. LAUGHTER That is my kryptonite. Vegetable

oil? We use quite a lot of coconut oil. Good olive oil. Sesame oil.

When you cook with sesame oil, it can burn quite badly. If you are

using oils which have flavour, it will end up of tasting of coconut.

You can buy it in a spray. Spray a tiny bit on and do it that way. That

is smart. I love the taste really good olive oil. Soap this, cook it

through for 15 minutes. -- so we have this. We will get a light

mixture. That is super hot, quick. It kind of sticks if you don't get

it hot enough. Really? You want it mega hot? Really hot. If it doesn't

want to come away, it's not cooked. If it sticks to the pan, it is not

cooked enough. That just comes away. Where will your travels take you in

2016, what can we look forward to? More of the island, jungle desert

island. Mission survived. We are in the African heat. Back to China

again. Running wild takes us all over the place. A nice Christmas at

home on now. I love home, good cooking with good friends. Charlotte

is a great cook. My good friends are good cooks. I learned so much from

great chefs like you guys. What I love is this sort of stuff when it

is healthy but tastes delicious because most people think healthy

food just tastes bland and that has been such a lesson. You can do this

stuff and it tastes incredible. You can have this recipe for your next

book. Lots of herbs, lemon juice. Tomatoes. Sol timers. Mix this

together. We will take the chargrilled veg. -- sultanas. I love

it chargrilled, the cauliflower. Please season this. I will grab the

fish from the griddle. There were several things that inspired you as

a kid, your father was one of them, adventurous. You had a poster of

Everest on your wall. I did. It was a driving force for me, growing up.

It was funny because it wasn't in many ways until I was on my back in

that hospital after my parachute accident that that dream really came

alive. That became the whole focus of my recovery. Do you know what, I

will learn to walk and climb again and one day, God willing, will stand

on top. How much regret did you have about not opening the second

parachute? You will live with that for the rest of your life. Mistakes

define us. They make us strong, better. Thank goodness for that.

This is where I went wrong, you see. He had a picture of Everest, when I

was a kid I had the girl with the tennis racket and the... LAUGHTER

I know that one. Is there a boy here that doesn't know that one? I had

plenty of those up as well. I have people in my ear saying, one minute.

Get him of there! He has started already. I also had a car on the

wall. Ginger has been pureed. This is hot. Give us a bit about. You are

right! Wow. It's great, isn't it? Fabulous but hot. You know you have

those little things in Australia... They are very chewy and very hot.

Grab yourselves some knives and forks. Really smart. Fuel For Life.

Out early January. Enjoy it. Super healthy food. You can decide what

wine we have got. Riesling 2014. ?8, from Sainsbury's. I have just made

it up! We will steal the inspiration. You have cooked it.

Here we go. That is so good. Mind blowing. You guys are welcome any

time round my gaff. Well that's all from us today

on Saturday Kitchen Live. Thanks to Rick Stein,

John Torode and Bear Grylls. Cheers to Susie Barrie

for the wine choices! All the recipes from the show

are on our website. Simply go to

BBC.co.uk/SaturdayKitchen. I am off to try and find that

poster, I will see you next week. Cheers.