13/04/2013 Saturday Kitchen

time to fill your TV screens with 90 minutes of magnificent food.

Welcome to the show. With me in the studio today are two truly

brilliant chefs. First, one of the few men to brave enough to come up

against Rick Stein and his own backyard of Padstow. It seems to be

paying off as he has won a Michelin star in Number 6, Paul Ainsworth.

Next, no stranger to Michelin stars either, she has three of them for

the restaurant she runs here on Hospital Road with Gordon Ramsay,

it's Clare Smyth. Smoked haddock, scotch egg with black pudding and

pickled onion salad for me today. Nice with a soft boiled egg? Yes. A

lovely brunchy-type lunch dish, yes. Sounds good. Clare, monkfish?

monkfish with ham, asparagus, morels, peas. All the things that

are supposed to be in season, but the season is a little late this

year? Yes, but I think we have the first Welsh asparagus arriving now.

Sounds good. Two top dishes from two great chefs.

Today we have regular helpings of Rick Stein, plus brand-new Saturday

Kitchen episodes from the gourmet that is Raymond Blanc. Special

guest has been watched by millions of you in the brand-new BBC Sunday

night drama The Village. Please welcome Saturday Kitchen, -- please

welcome to Saturday Kitchen, Nico Mirallegro. Check out the eyebrows!

I didn't think you were going to bring it up. They are becoming a

main part of the show. Like Nigel man sell. You are probably the

youngest guest we've had on the show. 22 years of age. Not bragging

yes. But your career, it's amazing what you have been doing. Tell us

about The Village? Yeah, The Village is one of those dramas

that's just amazing to be part of with John Simm,, Maxine Peak, and

the script is from Peter Moffatt and the director, Antonia Bird,

it's one of these things that, straightaway you want to be

involved with it. You can Relax today because it's food on the menu.

At the end of the programme, I'll either cook food heaven or hell for

you. It will be something based on your food heaven or your food hell.

The chefs will decide what you will be eating. What would food heaven

be? Simple steak and chips.Sounds good to me. Nice and tasty.And the

dreaded food hell? I'm not a fan of - I do like fish but I'm not a fan

of shellfish, it creeps me out a bit. So some sort of crab, that

would be my hell. Steak or crab. I have a slice of sirloin steak in

mind for the heaven. Serve it with a salsa verde, made with loads of

herbs, mustard and capers, served with garlic mushrooms and a pile of

frozen chips on the side! Frozen chips, proper. Nico could be facing

hell, soft shell crab. It's dipped in beer batter and deed fried and

served with Garrick and a pepper watercress salad on the side.

Sounds nice? Yes. At the end of the show see which

one Nico gets. If you would like to ask a question, you can call us:

You will be able to put questions to us live. If I speak to you, I'll

ask whether Nico should be facing food heaven or hell, so start

thinking. Hungry? Very.How ice about a scotch egg? Why not!

Cooking it is this man. It's brilliant. Paul, come on, great to

have you on the show. Come on, what are we making? Smoked haddock

Scottish egg, then on the side, a simple black pudding, pickled onion

simple black pudding, pickled onion salad. Sounds good. I'll start off

with skinning the haddock. You bake the potatoes for this one?

Yes, we bake the potatoes, eep the nice flavour in them, none of it

goes in the water -- keep the nice flavour. The potato is like the

sausage meat, like the binding agent. It's like a fish cake mix

really. The smoked haddock you are using there, you can get two main

ones, the dyed and undyed. This is the natural one, the one that you

should be buying? Yes, nice and natural with a smoked flavour,

cured texture. We do this with other fish as well. We do it in a

restaurant with gravel axe salmon which is nice. Smoked'll, mackerel.

-- smoked eel. Tell us about Padstow then? It's amazing that

place. You've got yourself, Rick Stein and a great team, an

abundance of restaurants. Outside London... It's a busy place. Very

busy. We have just had Easter and half-term and we have two

restaurants in Padstow and they've just been both absolutely fantastic,

just busy. People are surprised that you could open more

restaurants and there's still not enough restaurants there, like in

the sense of the people just come from everywhere. Yes.I think the

whole stay-cation thing is popular, nipping down for the weekend, not

necessarily going abroad. If you get the weather, you will agree,

this country is fantastic to go on holiday.

Exactly. You've been down there recently as well haven't you?

a couple of weeks ago. Clare came to eat with us. Any good? Pretty

good. Dice that. Do you want no get this pickle on? Yes. What we have

there is water, white wine vinegar, cooked but we are using these

smallish eggs? Yes. These ones are from a girl that works at the

restaurant, her mum has hens in her garden. They are a bit bigger than

a quail egg. They work really well in the recipe to make it more of a

hearty portion. Otherwise you are cooking those for what, two-and-a-

half minutes? Yes, depending on the size. It's worth doing one off in

boiling water stpraigt away before you do the whole batch --

straightaway. The beautiful thing about this dish is when you crack

into it and it's nice and runny, the egg. We have got some spring

onions to go in with the haddock and chives. It's the classic

flavours that work well with smoked haddock. You mentioned the

restaurant Number 6, but you have another one down there as well?

we have another one. Cornish ingredients in there, same as

Number 6 and we try to give them Italian influence, nice pizzas in-

house, a good burger, nice steak, but I love that sort of stuff. You

get as much enjoyment doing that as what we do at Number 6. People

think of that area as being just about fish but it's rich with so

many other ingredients? Some incredible artisan supplies popping

up everywhere now in Cornwall. It's just fantastic. You were looking

around while you were down there? Yes, I was visiting some people

whilst I was down visiting Paul and there are some amazing producers

down there. Really great. Haddock, chives, spring onion, sweet chilli

sauce. You can get this at supermarkets, real easy to get hold

of. A bit of Tabasco in there. It gives it a nice little spice which

really lifts it. Seasoning. OK. Some lemon. So it just gives a

lovely flavour that really works well with the haddock. Which menu

is this on? We've got this on the lunch menu right now actually at

Number 6. It works well served with a curry mayonnaise which goes

really well with the black pudding and salad. That's the mix there,

James. I'm going to wrap it round the egg. These are the smaller

eggs? Yes.Which we have soft boiled? Yes.And these want about

two-and-a-half, three minutes then ice cold water? Yes.Black pudding

you have got there? Where this haddock is just sort of smoked and

slightly smoked, it finishes off in the frier. We don't put it in flour

either, just straight into the egg yolk. We have got one in the fridge

already. I'll pop this one in because they want about three

minutes, is that right? About two to three minutes, yes. You

literally take the mix and pack it around there. You have to be

careful not to break the egg? because you want it to be nice and

soft. It's important it's soft because it's the yolk that goes

with the black pudding and the salad that's really nice. I have a

touch of mustard and vinegar here, a bit of that. Also that nice fresh

spring onion, it comes alive when it hits the oil. Two in there like

that. I don't use egg yolk because the egg white is a nuech ral

flavour so it's not going to taste of egg -- neutral. I want it

literally as a sticking agent. That's it, in like that. And you

can keep them in the fridge? When you make them like this with this

particular egg, put them in the fridge to take the chill off them.

If you have any questions for our a minute away that one? Yes,

fantastic. Salads are nearly ready. I'll lest that rest without heat on

tonne there -- top there, James. We have gorgeous rapeseed mayonnaise.

A standard mayonnaise made with rapeseed? Yes.You can see it here,

the colour of it. I'm going to use the same ingredients, sweet chilli

syrup. Tabasco. Then turmeric and a mild curry powder, like a korma one

in there like that. Seasoning. inspiration from the menu, do you

get that from all the produce around the area? Yes. We are using

Herdwick mutton at the moment, but every other thing is all

Cornwallish -- Cornish. We have monkfish, cod, beef that we are

using from a great butchers we use in launs stone -- Launceston. We

are very fortunate down there. That now is just infused with the curry.

Black pudding goes lovely. A bit on there to sit the egg. A bit over

that side. And dress the salad. you put the lettuce in ice to crisp

it up? Yes, then dress it so you have all the juices that come out

of the black pudding. Then the pickled onions. Lovely. Pan fried,

so the black pudding is nice and crispy and pan fried. Fantastic

with smoked haddock. It's a beautiful combination.

That's that one? Yes. Pickled shallots. To give that nice acidity

to the dish like that. And then the egg, a bit of seasoning on top and

just like that on top. A bit easier than the first dish you made when

you were over there, isn't it? told know keep it simple! Tell us

about it again? Black pudding and pickled onion salad, curry

mayonnaise and Scottish egg. I know that this is going to be so

good! Dive into this. Let's have a try. Slightly like breakfast.

black pudding and egg. Ladies first. Dive in. You go. I'll cut it. Oh,

look at that. Perfect. That's the key there. Not too long for the

egg? Then the onions, the chives, the sweet chilli, Tabasco. It's a

lovely dish to try at home. It's like a fish cake around an egg.

We need some wine to go with this. We sent Susie to Wiltshire today.

But what has she chosen to go with Today I've come to the ground of

the famous college. It's market day so I think it's time I went and

shopped for wines for this There are so many fantastic

flavours and textures in Paul's recipe that the best thing to do

when it comes to choosing a wine is to look at the dish as a whole and

think about when you might be eating it. If you are serving this

smoked haddock Scottish egg as brunch I would suggest you push the

boat out and go for a sparkling wine, even sham pine, like this

stylish non-vintage. If this is your weekend lunch, you need a

refreshing aromatic wine. That's what I've got here. It's the

Laurent Miquel Vendanges Nocturnes Viognier from the sunny south of

France. It's got the most amazing see

ductive flavours. As this wine's name suggests, the graips were

harvested at night when it's nice and cool -- grapes. That's given it

a beautiful blossomy character. That's delicious! It's elegant but

there's plenty of ripe, apricot and pear fruit that be balance the

savoury black pudding and vinegary shallot salad. There's also a hint

of ginger which will pick up on the subtle curry flavour of the

mayonnaise. Then it's very refreshing and that's what we need

to offset the smokiness of the fish and to cleanse our palates between

each indulgent mouthful. Paul, you have given us a wonderfully

innovative dish and here's something suitably fun and a little

bit exotic to drink with it! Is she right with this one?

Absolutely right. That is a perfect match. It suits the black pudding

and the curry. It's a lovely wine. Happy with that? I'm not going to

lie and pretend I know my wines but beautiful, yes, lovely. Perfect.

Everybody's happy. Coming up, the great spring recipe is monkfish and

other ingredients. Asparagus, peas, broad beans and morels. Now here is

Rick Stein munching his way across France. He's out on the water today

Apology for the loss of subtitles for 47 seconds

For Chalky, 'And that's what gives them this

..Il n'y a qu'a Marennes et Oleron qu'on a des claires

et des huitres vertes.

Des huitres vertes. Oui.

This is a family affair with uncles- and aunts, nieces and nephews,

and the whole place is organically knitted together by one common bond.

And that is to produce the best oysters they can.

Their huts may look a bit ramshackle, but these people make a good living.

Their oysters sell for a euro apiece, and there's no shortage of takers.

Look at that, lovely big meat in there.

I love that, I really like lots of salty water in my oysters,

cos it just accentuates the sweetness of the meat. Parfait!

It's very good. RICK LAUGHS

And with all her experience, she should know.

But if you don't fancy oysters on their own, then you can make a classic sauce mignonette.

It's dead easy.

It's simply made with some very finely chopped spring onion, and you can use the green part.

It's actually got a bit of an oriental feel about it.

This is one of the things I purloined from France

in the '70s, when my restaurant was starting to get going.

So it's white wine vinegar, a little vegetable oil, and some coarsely cracked white peppercorns.

All mixed up together, that's all there is to it.

When I first discovered this, I thought the only way to eat oysters

was with a dash of lemon juice or a spoonful of shallot vinegar.

But this works just as well, and it's a great way to start a meal.

This is Charron, an absolute Mecca for seafood lovers.

The mussels here are world famous.

These muddy kids are collecting tiny clams, which they'll no doubt flog to the nearest restaurant.

I'm off collecting mussels with Jean-Paul Bouteiller.

To him, this is the centre of the universe. He describes his fishing grounds as a large wine glass

filled to the brim with the perfect- cocktail of seawater and mussels.

It was a shipwrecked Irish sailor, some 800 years ago, who came up

with the idea of growing the mussels on these bouchots.

All they have to do, it seems, as Mother Nature's been so bountiful,

is to devise a contraption that takes all the strain out of harvesting.

But they've got a very special way of cooking them, too.

Mais il faut qu'elles soient comme cela.

What he's saying is that they have to arrange the mussels that way up

because, when they open, under the fires, they go open like that.

So the ash can't fall down in, because they're open underneath.

Oui, oui. Donc quand on recoit des amis, tout le monde fait l'eclade.

Tout le monde se met autour.

It's really important to keep alive these traditions, in this age of fast food.

A sentiment which I totally agree with.

Sante!

Sante!

I tried this once in Padstow, on the beach.

It's called an eclade,

but I made a right pig's ear of it,

You can see they're starting to cook, cos there's all this liquid coming out from them.

Once the fire has died down, it's easy to waft away the ashes.

Eh, voyez comme elles etaient retournees. Et bien, il n'y a pas de cendres dedans.

Oui. Cos he's put them upside down,- there's no ashes on there at all.

And here we go.

They're beautiful. I have to say, I- thought there'd be a bit of a taste- of Yellow Pages in there, but no.

Just the taste of that piney wood smoke. They're absolutely delicious and so simple.

No sauce there, and so easily done.

This is really the end of my seafood meanderings down the coast of Bordeaux.

This is where I think the real classic country food starts in France.

The South-West, Gascony and the Languedoc.

The barge that will take me to the Mediterranean leaves a few miles upstream in a couple of hours.

But before I go, a last request.

This is my favourite restaurant in Bordeaux. It's called La Tupina,- and in fact it's been voted

one of the 50 top restaurants in the world by a restaurant magazine,- which I totally agree with.

I think you can see why I like it so much.

This is total theatre. I mean, they're cooking everything in front- of these charcoal and wood fires.

Just look at what's going on over there.

I mean you've got duck...chips being fried in duck fat on the fire there,

you've got chickens in front on a spit.

Lovely Charolais beef, that's a cote de boeuf.

Look at the marbling on it and that layer of fat.

You can tell it's well-aged. Imagine that for Sunday lunch.

I think that's what I'm going to have.

I'm on my own, unfortunately - it's- for two people. I just love these.

There goes my lunch, cooked saignant, which is pretty rare and not for the faint-hearted.

'But first something I've never had before - tricandilles.'

Tricandilles, vous voyez.

A first for me. This is pork intestines,

just fried in duck fat with salt and pepper

and finished with a persillade, which is parsley and chopped garlic.

We have things called chitterlings,- but they've never tasted like this to me. The same sort of idea.

The local Medoc is the only wine to have with this.

The cote de boeuf is tender and cooked to perfection.

I won't be sending this back.

Now, this is for two people. I have- to say, I'm not eating all of that.

Just the rest will go to the crew.

They're rather looking forward to it.

The trouble is, for the next five weeks or so, everything's cooked in duck or goose fat.

Until we hit Provence, and then of course it's olive oil. I hope by then I'm not in size 42 trousers!

saw him last week, kitchen pickers wear

wear massive

wear massive knickers!

wear massive knickers! You

You can

You can have

You can have a

You can have a go at these recipes this afternoon. I was doing this to

wind up the Michelin starred crew. This is butterfly buns. I love this,

my grandmother's old recipe. It comes from, when I was in the stais

last year filming, I walked into this fantastic old bakery and

everything was old school, the equipment and everything -- was in

the States. All the equipment was in the ovens, it was fantastic. All

the desserts were great. The head baker had been there since he was

six years old and he was 87! And his cois chef was 79. It reminded

me of this dish. 175 of butter, 175g of plain flour, baking powder,

175g of sugar, caster sugar. Then just basically three medium eggs.

This is what we call an all in one batter which is so simple really,

you just throw it in. It's easier in one of these machines as well.

Vanilla, exactly how my granny used to do it. Pop the lid on and blend.

You only blend this for about 30 seconds, a minute, until you get to

a paste. On the other hand is your mixture. A little bit more. It's

more or less done then. You can flavour this with whatever you want.

Then all we do is get a decent size spoonful and pop it into the moulds.

Make sure the paper cases are filled up really well. We are going

to turn this into butterfly buns, probably one of the simplest things

I've tone on this show, and certainly all the tastiest because

the crew will want these. 170 in the oven. Make sure these are

decently filled because you want them to spike up in the centre.

That gives the butterfly effect when they are done, so make sure

you get plenty of this filling in. Probably leave those to one side.

Pop them in the oven, about 15 minutes that's all. They cook

quickly. Leave them to one side and we end up with these. You see! Come

on, this is what you want! It must be like the stuff you get on set?

Yes. Tell us about The Village, you are on the third episode? The third

episode is coming at 9pm BBC One. Sadly, we don't get food like this

on set. It's dark and bleak isn't it? It is dark and bleak but that's

what 1914 and that era was like, that's the true story we are

telling, it's real life and we are trying to make it as real as

possible and that is the reality of it, you know, literally farmers

were dropping dead through hard work in the fields, you know.

That's reality. But it's sort of the recollection of Bert Middleton,

who is 110 years old, who's telling his life long story about what went

on in this village of his so yes. Where is it set? Where is it

filmed? It was filmed in the Peak District in and around Buxton and

Derbyshire, all them sort of places. Stunning around there. Me and my

mum went back for Christmas, we loved it that much, it was

beautiful. A far cry from the series we know you from as well,

Hollyoaks! I didn't actually watch it but my mate does who's a big fan

of Hollyoaks, I'm going to embarrass him now, Chris Star, 46

years old. 46! Wow, that's nod good. He needs to get out more! He does.

Hollyoaks was amazing. It was one of them things that, it's like a

starting place for any young actor or any actor that wants to try and

get into it. You had a good character in it though, that's

probably the key isn't it, it set you up for doing what you are doing

now, the director was different? Completely. I wore a wig, had black

eye liner and break finger nails and this stuff I wasn't used to and

it was amazing because you got to make a real character out of it.

You didn't have to do your cry brows, did you? What, these slugs!

You are only 22 years old, born in 1991? Yes.We are going to ban

people from the 90s, born in the 90s, coming on the show. You have

something else about to be released? Yes, Spike Island set in

the 90s about five lads growing up in Manchester and they idolise the

Stone Roses, they want to be them, each character resembles each one

of the Stone Roses and they'll do anything to get to this gig in

Widnes. They'll blag, lie, fight, climb, you know, anything to get

tickets and it's a universal story, anyone could watch it because it's

a stand by me-type of film where it's about the growing up of lads.

We had such a laugh making it. is based on the famous gig they did

what, back in 1990? Yes, I was 91 - - minus one, nol bragging again. It

was amazing stepping back into them clothes. I had a mushroom cut, like

really extreme to the point where I was getting stopped in the street

and people were going "Do you know it's 2012, mate". But it was one of

these things, my best friend was cast in it, he plays the main guy

in it. It was one of those things, it will stick with me forever, it

was a complete memory and it's released in June in cinemas so look

out for it. As well as that, you've got The Village, the film and

everything else and E4? My Mad Fat Diary. Is that coming back again?

For a second series with eight episodes this time. And it's one of

those things, it took off in its own way and with its own style.

Sorry, I'm fascinated with what you are doing there. It's just piping.

We have a Michelin star couple over there and I'm doing butterfly

cakes! It's set in 1996 and it's about a 16 stone girl who left a

psychiatric ward and it's about her life and her diaries and it's an

amazing story and the way they do it in post-production with the

grafics and the writer -- graphics and the writer, it's great. Sharon

Rooney is in it? She plays Rae, yes, shaest amazing and so funny he --

she's amazing and so funny to work with in real life. These are the

butterfly buns. You cut the top. This Kurd in the top is my

grandmother's old tip she used to have. She used to take freshly made

lemon Kurd -- lemon curd, good quality one, add that to partly

whipped cream and it thickens it, almost like you've got almost like

a ripple effect in there. But it's old school. I just love all this

and I just think it's great. When I walked into this baker's shop in

America, I thought, when I come back I'm going to have a go at it,

but I'll wait until there's a three star Michelin chef sat over there

and serve it to them! The idea of that is that you pile it all on.

You can have a go at this, easy enough. Icing sugar. Then you can

put those on your little tray. How many camera crew have we got, who

wants one? I love them, they are so delicious, so simple. Take your

pick. Wow.Grab one. Thank you very much. Let me know what you think

and I'll leave the rest over here because I know that Clare's eyeing

one up. Dive in. That's my grandmother's old lemon curd recipe.

If there's a skill or dish you would like me to demonstrate on the

show, drop us a line, we'll try to cover it.

All the contact details on the website. Happy with that? Yes.That

or the Scottish egg? I'd go with the Scottish egg... I can forgive

you. Pay us later, it's fine.I'll cut off your eyebrows in a minute!

You could be facing food heaven or food hell. You don't want heaven do

you?! The steak will be served with salsa verde, mustard to make it hot

and spicy, garlic mushrooms and a pile of chips on the side. Or knee

ka could be facing the fabulous fad hell -- Nico. That soft shell crab,

coriander, yeast, served from the frier with a gar licky aioli and a

watercress salad -- garlicy. You have to wait until the end of the

show to see the final result. Time for one of three slobty MasterChef

hopefuls to go home. -- celebrity mass they are chef hopefuls to go

Apology for the loss of subtitles for 47 seconds

home. Have a look at this and I'll impress the judges, the celebrities

must cook a dish of their own I was really nervous for them. I

hope they get it out in time and that it's a nice plate of food.

I've got pretty high expectations. I know they are in the early stage

of the competition, you know, but which may have the winner.

looking for something a little different and just good tastes, you

know. 20 minutes has gone. Hi, Michael

how are you feeling? Good. Confident with what I'm cooking I

need to be confident that I have the time to cook it. I have pan

fried sea bass, celeriac puree and potato. The other course?

MasterChef favourite of chocolate fondant with an orange mascarpone

Rebecca, smile on your face, this is brilliant! Yeah, it won't be

there for long. We have a huge array of ingredients. What are you

cooking? Starter is pear, walnut and salad. Then a lamb bake with

spicy rice, ginger glazed carrots and apricot chutney, based on the

national dish of South Africa. The egg bake I'm going to put on top

will have coconut in it. This South African dish, it can split the

crowd, can't it, because it's like egg, spices and sweet but savoury

and quite unusual? I have a sweet tooth and love savoury foods to be

combined with fruits and a bit of sweetness. If I can make sure the

flavours are subtle and it's not overpowering, that will probably be

the key thing. What are your two dishes? Pan fried

lamb's liver with bacon, creamy mash in a wine ju and sticky toffee

pudding. Mr Wallace's favourite, the sticky toffee pudding. Are you

going to do it justice? I hope so. Liver and bacon, classic. This dish

relies upon this sauce doesn't it to hold it together? Yes, it does.

Have you made the sauce before? Yeah. And?It wasn't great. How do

you feel about sticky coffee pudding, Mr Wallace's favourite?

love it. I've made it, I would say, about 20 times. The first time it

went wrong was last night. Don't let it go wrong today, mate. Will

try my best. Good luck.Thank you, chef.

Nine minutes to go before your salad goes out.

Going to be on time? Yes. Starter's going to be on time.

I like the sound of the starter, classic combination. She has to

make sure she nails it and gets the flavour combinations right. Or else

it's just a pear and walnut salad. Let's take 'em. Let's go! Bang on

time. Bang on time! Well done. the starter you have pear, walnut

and cheese, salad with a mustard dressing. Thank you.Thanks.

Exactly what I expected. There's nothing amazing about it

presentation-wise or anything. would have to order about nine of

them for a main! It's a nice well- balanced salad. It doesn't ring any

bells. It is what it is and it's not quite enough. This lamb bake

had better be very good. That's the starter's gone. 15

minutes for the main. The main I'm not quite sure what this lamb bake

is. I like the sound of it. I have great hopes for it. 60 seconds left.

Come on. OK.Ready? Ready. For the main, it's called bobotti, a lamb

bake with custard egg topping, spicy rice, ginger chutney and

glazed carrots. Enjoy. Thank you. John and Greg hated the combination

of the top and the bottom. First impression is some great smells, it

makes you want to eat it and I'm looking forward to this. The lamb

is nice. Not quite so sure about the topping. Quite sweet. But yeah,

it's OK. I quite like that. All the spices work. It's got nuts, raisins

and spices, it's pleasant and works for me. I honestly like it. I'm

Michael and Diarmuid get on in 20 minutes' time. Raymond Blanc is

preparing a selection of cuts, coming up, to go with some braised

shallots, tomatoes and onion puree. We let all the chefs, regardless of

how many Michelin stars they have, to take part in the omelette

challenge. Can't be egg-scused about being shell-fish about it.

Let's see how high they go up the "Pecking" order. Will we be cooking

food heaven or hell? Wait until the end of the show to

find out which one it is. One of the best chefs in the country has

been at the helm of three Michelin starred restaurants are Gordon

Ramsay, Clare Smyth. Great to have you on the show. Great to be here.

Something coming into season? monkfish with ham, peas, broad

beans, morel mushrooms and asparagus. You want to get the

monkfish on and want me to do this butter, yes, so fire away. It's a

simple dish, easy to do at home as well. You had a refit recently?Yes,

we closed for five weeks and totally refurbished the dining room,

this is the third one we've had in 15 years actually which is pretty

unusual. To have a complete refurb and new design is unusual, but it's

great. Do you get a new kitchen?We just tidied the kitchen up a little

bit. The kitchen's only six years old, so yeah, get a few more years

out of it yet. So the monkfish has gone in. We are going to roast it

up. Whilst that is roasting, I'll start cooking the morels. Nice

little warm pan. Fresh morels here are they? Yes, they are.They are

difficult to get hold of? expensive as well. I'm going to

start with a bit of butter. Aisle take some of your shallots there.

Where do you get inspiration from for a Michelin starred restaurant

then, where does that come from? kind of comes from everywhere.

Produce really. Trying to find the seasons, the produce, great

suppliers, great producers of stuff. Yes, obviously you are trading and

your background has a lot to do with it as well. The morels have

gone in then? Yes. I'm going to sweat them a little, then put some

white wine and stock in there. Going to get some colour on the

monkfish and I'm going to then pop it into the oven with a bit of

oven? Yes, please.How long? Four minutes. Quite high?Yes. A built

of white wine into the morels there. Reduce the white wine a touch with

some chicken stock in there. have a particular way of cooking

asparagus don't you which is slightly different? Yes, we cook a

lot of the vegetables and things at the restaurant very simply. We

don't like to... It makes its own sauce when we cook it which is

seasoning all the flavour into it. So I'm going to prep those. That

butter you are making is originally from snail butter recipes that we

used to use with dijon mustard in it, a bit of ham. When people have

this idea of three star menu, they think it's massively complicated. A

lot can be straightforward and simple? I think so. It's all about

precision, cooking quality and precision. Paul will agree with me

on that I think. How long did you work there for? I was there for

three years, yes. We have got a few stories. He's not saying anything.

We have got a few stories. But yes, it's all about quality ingredients

and trying to find the best produce all of the time and precision, yes.

Consistency, like you were saying, it's just over and over again?

absolutely. It takes a lot of focus. You could do with this other

things? Yes, sweat down the button mushrooms, shallots, garlic,

parsley, chopped ham is really nice in there, mustard and almonds. We

put ground almonds into it because when you put the snails in, it

helps absorb the butter and stick to the snails which is really nice.

Wrap that in cling film and it goes in the fridge. We have got one

that's in here which we did this morning. Asparagus coming into

season? Yes. We have got it coming from Wales this week. This is the

first one. A little micro-climate there. We are going to put it into

a hot pan with a bit of olive oil. You are cooking this really

quickly? Really quickly. A bit of salt. Chicken stock in

there? A little bit, yes.No need to blanch it, cook with olive oil

and chicken stock? Yes, same thing with the peas and broad beans. I'll

put a bit of butter into the peas though. Check that's OK braising

away. This is a simple way to cook things like this. A few of those. A

bit of salt. When you had your five weeks off travelling around, what

ingredient did you find most fascinating for your new menu?

I was up in Cumbria, Herdwick mutton was fantastic, as Paul

mentioned. Really, really delicious. I was talking with a farmer and he

was saying to me, you know, mutton is a by-product of lamb, you know,

so we are all going to eat lamb so we should eat mutton as well.

Really, talking with those people make you understand that, so I want

to put it on the lunch menu to balance out life really, the circle

of life, that's how it's got to be. So between lamb and mutton, it's

around December January time, you get a certain type of meat from

lamb at that time too? Yes.I'll take the fish out. Four minutes

exactly. Of course, all the recipes are on

the website at www.bbc.co.uk/Saturday Kitchen.

I'll cover this over with the butter.

We'll rest that monkfish for about a minute. Pop in the broad beans.

The key to this is allowing it to rest a touch isn't it? Yes.I'll

lift that off. You are going to top this? Yes, with some beautiful ham

here. It's going to melt over the top, the fact that that melts oaf

the top of the monkfish, it's Iberico ham. I'm going to wrap that

around there and let it sit and melt.

Got the butter ready. We are going to pop some of that into the peas.

This is great because you can freeze this as well, can't you?

We are almost there. Pop that into the peas and let it melt in. Spoons.

People using dried morels, put them in cold water? A bit of warm water.

Just stir all that lovely butter in. Also I think that this butter's

really good if you are roasting mushrooms as well. You can just fry

it up if you've wanted to. That asparagus is ready. How many seats

is in the one in Hospital Road then? 44 in total.I assume you do

that in lunch and dinner? Yes, about 50 covers for dinner, about

40 for lunch every day which keeps us out of trouble! OK. That's about

ready. Ready when you are.OK. The great thing about this is, it's

almost very simple. You depoded the broad beans? Yes, and peeled them

obviously and taken the little white bits out. We do that in the

Michelin starred restaurant. that your job when you were there?

Shelling the peas, yeah. And then cutting them in half. And all of

the baby onions. Yeah.Then we've got little broad bean flowers which

are absolutely stunning. One of the guys down near Poole grows this for

us. You have one of these to test the fish, don't you? Yes, I didn't

use eit just now, but a little spike, for steak, everything, poke

it in and feel the temperature. You have to check whether it's cooked,

I couldn't live without that. Roast monkfish with Iberico ham, peas,

broad beans, morels and asparagus. How good does that look!?

It looks fantastic. You know it's going to taste fantastic as well. A

word of advice, don't take the Mick out of this one! I'll try not to.

Tell us what you think of that one then. The great thing about

monkfish is, we used to give it away really back then, but now it's

hugely popular, a victim of its own success really. The price keeps

going up. It's almost priced off people's menus. Lovely, it really

is lovely. Happy with that?Yes. Need some wine to go with this.

Susie is in Wiltshire, so let's see what she's chosen to go with

spring-like recipe and, you know, when I tried it at home, there was

no getting away from the fact that there is one perfect grape variety

for this dish and it's Sauvignon Blanc. The asparagus, peas and

broad beans, not to mention the lemon and parsley and of course the

monkfish all work brilliantly with the vibrant mouth-watering flavours

of a good Sauvignon. If money was no object, I would be reaching for

a classy bottle of Sancerre, but I'm looking for something more

affordable today. I found a great value option from New Zealand, the

Ara pathway Sauvignon Blanc, a zesty wine to compliment the fish

than anything else you are likely to find in the Noire Valley. I can

immediately imagine drinking that with the spring-like ingredients in

Clare's recipe. That's so crisp and lemony, ideal for those juicy

chunks of monkfish. There are classic flavours here of gooseberry,

pea chute and asparagus, all of which will pick up on the green veg

and herbs in Clare's dish. At the same time, importantly, this is

full flavoured enough for the salty Iberico ham, the garlic and the

earthly mushrooms. Clare, I'm certainly in food and wine heaven

and given we are in Marlborough, what could be better than a

Marlborough Sauvignon Blanc?! It looks like it's so light but it

has loads of flavour and depth and citrus-like as well. It paicks a

punch this? A lemon note to it, nice with the Iberico ham -- it

packs a punch. Belissimo! Beautiful!

Michael's time to serve his food for the panel of judges in

MasterChef now. I love all the elements of the main,

I love all the elements of the main, not sure how it will work together

though. One-and-a-half minutes left. Looking good, mate. Professional.

Is that the last bit? Yes, main course done. Well get it out!

guys. Today for the main course, pan-fried sea bass with chorizo,

potato fondant, curly came and celeriac puree. Enjoy. Thank you.-

- curly kale. I like the fish. If ug being ultra-critical, you could

say it's overcooked a little. It's seasoned well. The celeriac puree

is cold but tasty. Perfectly happy with that. I would have liked the

bass a little lightly cooked but you get the crispy bits.

12 minutes to get pudding out. That's not great. There was a

massive curse on the chocolate fondant when I was here. Everyone

who tried to do it failed. Just over three minutes. Where are your

fondants? They are in. It's going to be close, I won't like.

minutes on the fondant, three minutes to serve. That's right.

Bang on time. What are you worried about? Time is up. No, no, they are

still wet. I was this close!Go in there and tell them you are going

to be a few minutes late and tell them why. All right. Hi, guys,

minor apology, we are going to have a delay, it will be here, thank you

for your patience, apologies again. That's not good. He'll have been

under pressure, poor man. Ready? Still awful. I feel embarrassed,

like I'm an idiot on MasterChef that tried chocolate fondant and it

catches him out. I did chocolate fondant!

Chocolate fondant with orange Oh, look, he's nailed it there.

Very happy for him. Wonderful. Gloriously chocolatey. The orange

is a flavour made in heaven. I love it, it's Absolutely Fabulous.

all compliments each other well. minutes left. How are you getting

on? Brilliant. Super. Diarmuid's made the lamb's liver,

I'm really looking forward to that. I thought that was one for you,

Phil. Three minutes left on the main course.

Wow. That's a big dish! Got to go out in about a minute. Done? Done.

Let's go. I hope you're hungry. Pan fried lamb's liver, with

streaky bacon, creamed mash, caramelised onion in a cream ju.

Bacon's not been cooked properly, it's fatty and horrible. The liver

is overcooked. The onions look like they've been given ten seconds in a

microrave and the mash is cold with a ju which is just not there. It's

Diarmuid, you have got 15 minutes and those puddings, how long are

they going to take? 22 minutes.We are going to be late before we even

think about plating. Not a great start, is it...

They are rising. They are rising, they are rising, they are OK.

give it another five minutes at least. Are you going to explain

that to them? Yes.Go on then, chef. Hi. Pudding will be delayed by five

Brilliant. 15 minutes over and we finally get a pudding out.

Apologies for the delay. It's a sticky toffee pudding with a pecan

sauce and cream on top. Thank you. It's intensely sweet and sticky

which is what it should be. Tastes nice. The sweetness, the cream, the

sauce, it works together nicely. But there's not enough. Three

celebrities battling for their places in Celebrity MasterChef, but

we have seen improvement. No-one better than Michael. The sea bass

dish was great. I really loved the celeriac puree, the fondant potato,

fish was beautiful. The chocolate fondant was very well made. So

Michael's in, which means we have to choose between Rebecca and

Diarmuid. Rebecca's first course was a tasty salad but it was a

salad! Not much cooking, not a huge amount of skill. Most effort went

into the South African dish, it's a very unusual dish and I didn't mind

it but it's really unusual a thing to do. I don't know what that tells

us about Rebecca. Diarmuid's main course, delivery on the liver was

off, the yun yuns needed more caramelisation. The red wine sauce

Two of you are going to line up One of you, unfortunately,

It's been absolutely brilliant. show to find out some of your

foodie questions now. Each caller will help us decide what Nico will

be eating at the end of the show. We have a caller from Yorkshire,

it's Jeff. Morning to you. Morning. What would you like to ask us?

have some pieces of tuna steaks and I want to seer them but I don't

know what to cook with them. Can you give my some -- me some ideas,

please? Tuna's really great, something simple is something Asian,

soya, ginger, seered on a barbecue, noodles, mint coriander is fresh

and vegetable. You used some of that chilli jam? Yes, I like all

the English muffin, like a tuna Benedict. For the Yorkshire folks!

Did you make that up!? Feeling ins praisal!

Lovely that. -- inspirational. What food would you like to see? It's

got to be hell! Jim from Cornwall, are you there? Hi, James.You are a

fisherman? That's right, mate, yes. I presume it's a fish question you

want to ask. Fire away? Yes, please. I was out last night and caught a

five pound bass. I wondered what's the best thing to do with it. Fire

away? Sell it to Number 6. A big fish like that, leave it on the

bone, wrap it in foil, parsley, basil, nice weather coming up,

barbecue it and let it steam on the bone and cook in the tin foil, new

potatoes and asparagus. No muffins? Not with this one. Would you take

it home? Yes, stuff it with lemon, fennel, things like that, something

aromatic, you don't want to spoil something like that. For a five

pound bass, how long in the oven? would say half an hour, 40 minutes,

nice and slowly or on the barbecue with the lid on. About 20 minutes

on a barbecue? Yes.Wrap it in foil first. Heaven or hell today? Sorry

about this, but hell! You see! It's my granny's buns that have done it,

that's what's done it. Jim from North Wales, are you there? I am.

What is your question? I've got a couple of ribs of Welsh beef here.

Just wondering what ideas you could give for it? Sounds good. One each,

you first, Paul? Sorry, but horseradish and beef I love. It's

banned in my house! Beautiful. A match made in heaven for me. To me

hrbgs I would rub it with English mustard, cracked black peppercorns

and roast it with Yorkshire pudding and that would be mine? Yorkshire

pudding for me also, shallots, carrots, vegetables, beautiful.

used the banana shallots, that would be good? Simple to do, yes.

What dish would you like to see, heaven or hell? Well, James, I'm a

fish man as well so I'm going to go for hell. Three out of three!

get on to business. Paul sits at the top of the board, Paul Rankin,

has done for a few weeks now looking smug. 17.52 seconds. This

is your first go, guys, at this. Omelette as fast as you can. Times

on the clocks. Ready? Nervous? to get on the board this time!

Speeded up. Right. Three star Michelin. Look at that, all leaked

out the side. What is that bit?I of shell! Right. Paul, who did you

want to beat on the board anyway? just want to be on your board,

James. You did it in 29.48 seconds which puts you, good company there,

Rachel Allen, Nigel Howarth sits about there. Somebody's got too

much time on their hands in this studio. Look at all this! Clare,

three star Michelin. You did it in 28.64 seconds. However, you're

going in there. You got good company because Michel is in there

heaven or hell? Steak and chips or crab? Here is Raymond Blanc in

action. He's casting a culinary spell on some fabulous lamb. Enjoy

In Jody's summer house in Hampshire, one of his special

We do half of the lamb? We do half.- OK. Half for you, half for me. Fine.

Having put so much effort into rearing his animals,

Jody believes in purity of flavour when it comes to cooking them.

Spit-roasting will take three or four hours,

so to keep the meat moist, it's crucial to keep it well hydrated...

Very good beer, thank you, sir. ..With beer. The lamb will love it.

With the cooking started, Raymond can prepare his controversial spicy harissa paste.

It's a serious spice experience.

I don't know if Jody will like it or not.

He may never forgive me.

So my chillies, OK.

This is a very mild variety, OK, so I thought of you.

But that should be quite spicy, quite hot. Let's add some cumin.

Oh, it's very fresh.

And there's a...ah! Voila.

Oh! The burn comes later.

The taste comes first and the burn comes later.

Let's give it to the lamb. I can smell it already.

The meat is then basted with the harissa every 20 minutes until it's ready.

Mmm. That old, wonderful smell.

God, it smells so heavenly. So are we going to try this?

Mm-hm. Am I allowed to spit it out?

Don't you dare.

Well, that's nice.

It turns out when it's cooked, quite mild, but you can make it as hot as you want to.

Just triple the amount of chilli you put in the paste... Yeah.

And then that would be seriously "hoomph".

A slow-roast lamb will easily feed 20 people, so there's more than enough for everyone.

Oh! Mmm!

Raymond's final recipe brings together

each cut of lamb on a single plate,- all perfectly presented with an array of flavourful accompaniments,

including braised caramelised shallots and a rich onion puree.

All that I wanted to do is to show a dish celebrating this wonderful animal from nose to tail.

And to accompany it, I've got a few little garnishes which are interesting.

New techniques, new little secrets.

And the first one, we are going to do our own sun-dried tomatoes.

So you notice I don't take the core because the core is so tiny.

We are at home, we are happy.

No Michelin guide is going to turn up into my home. I hope not.

No salt. Why?

flavour, so you don't need salt.

So a little bit of olive oil.

Oh, they are beautiful.

We call them in France "la pomme d'amour".

And of course, Italian romanticising even more than the French, call it the pomodoro.

It's interesting. And what do the English call it?

Tomato! Oh, quel dommage!

What a missed opportunity.

The tomatoes go into the oven at 100 degrees for two hours

to concentrate their sweetness, while Raymond starts the shallots.

Add a bit of olive oil.

They are braised whole with a few sprigs of thyme, some olive oil and enough water to cover.

And then, I'm going to add a bit of black pepper.

Whole black pepper. Whole black pepper? Yes, chef, I'll get that.

Yeah. When you have a long cooking, use a whole black or white pepper to give a very mild pepper flavour.

Adam, vive la France, non? Don't feel like it today?

HE LAUGHS

Adam. It's time that you mellow down, mon petit.

None of that nationalism.

Next, Raymond blends colourful kalamata olives with olive oil

and water, creating a striking vibrant olive puree.

Look at that. So stunning.

You will not get that colour if you use the normal black olives.

So now, we are going to do the onion puree. I'm not crying.

I've done so many onions in my life,

they are onion-proof. True.

Before they go in the pan, Raymond adds garlic cloves and sage to the onions.

That looks a lot, but you'll be amazed. It will go "psshhh".

"Sh...sh".

About 200 grams of puree.

The onions sweat gently for 30 minutes over a low heat until their volume has reduced by half.

Next, after braising for 40 minutes, the shallots are sliced,

before Raymond lightly colours them for one minute, to caramelise their edges.

And of course, I use my sight, I use my nose, and I use my clock,

my timer.

Look how beautiful they are.

So that can be prepared well in advance.

Notice, I'm getting much more technical.

The reduced onions and garlic are blended with 50 millilitres of olive oil until smooth and silky.

It's then gently heated through.

Now we are ready to bring together all of these elements onto one single dish.

A brushing of the olive paste forms- a base for the caramelised shallots- and punchy sun-dried tomatoes.

Then a warm layer of onion puree is spread underneath a sliver of slow-roasted shoulder...

..A rib of herb-encrusted lamb, and- the liver, straight from the pan.

Oh, look at the colour of that jus.

that look?! Time to find out if Nico

Nico will

Nico will be

Nico will be facing

Nico will be facing food heaven or hell. We have steak and chips for

heaven. The dreaded food hell? Something we have only cooked once

before, about five years ago, which are these soft shell crabs which

could be deep fat fried, served with a nice garlic aioli and salad

on the side. It's up to these guys to decide what you wanted. They

chose hell? They did.Terrible. was 5-0. So just like Bullseye,

this is what you would have won. Let's get on and do our soft shell

crab. Paul's going to make a aioli. It's a mayonnaise we make with some

cooked garlic. I'll get the garlic on there. If you can cut it in half

for me, please, Clare, that would be great. Garlic is ready there. A

bit of white wine, cook the garlic in that so it's nice and soft. Then

we'll make a batter. You can make it. OK. I'm up for that.You wanted

to do some cooking. If you put the flour in there.. Straight in there.

Then sugar and salt in there as well. Caster sugar. Make sure you

get all of it. A bit of salt. Sea salt. Then we grab some of this

fresh yeast. OK.You can get this fresh or dried. This is the fresh

yeast so that can go in. A bit of vinegar and then, if you can mix

that together. Only about ten or 15 grammes of yeast. We are going to

add in Belgian beer. You can see from the colour of it it's dark

brown but the yeast gives the batter its lift as well. So mix

that together. That's it. Sorry. Don't worry. That's it. Basically

you are creating this paste really. Yes. Garlic straight in that pan.

So mix this together. Until you get rid of all the luchs really. Then

we are going to add a little bit more beer so it's nice and smooth -

- lumps. The yeast is working so it causes it to rise up. Paul, you can

describe what you are doing over there? Two egg yolks, dijo mustard,

white wine vinegar, Saffron and I'm just emulsifying in some rapeseed

oil. This is to make your own mayonnaise basically? The

difference between this and a normal one, normal is whiter in

colour because it uses vegetable oil and we are slowly adding this

rapeseed oil. Chopped coriander. Throw that in. You are preparing a

nice salad, Clare. Yes.You can throw this into the batter as well.

You have the coriander and everything else. The garlic and the

aioli, put in a little bit of white wine to soften it because it's

harsh to taste. That's going to go into the mayonnaise in a minute.

Turn our attention to these, your dreaded food hell? O out the sea,

look at 'em. As they shed the hard shell, they're eaten within about

four days of being caught, so this is the soft shell developing into a

hard shell, so in fact you eat the entire lot of it. Awesome.Most of

these you buy with frozen, but they are fantastic and you eat the

entire lot when you deep fat fry it. They are available. Basically it's

just like a little crab. Feel it. They're soft. You eat the entire

lot because they are small. Well, you are about to anyway. If I don't

throw it up all over the place anyway. You have half of it on my

jacket anyway! Clare's making a nice dressing. We can lift this out

now and add this to the mixture whilst the pureeing. That's the

cooked garlic going in. Aioli is a mixture of garlic and Saffron into

a mayonnaise. It's quick and simple to make your own. The more oil you

add, the thicker it gets. A little dressing there. We can deep fry

these in batches really. Concentration on your face there!

know. If it does split, you've had it on a live show really. That's

why he's concentrating. We take the whole lot, you see, the whole lot.

Yes. In the frier. So that's what you do. You can use this batter for

whatever you want, any fish you want to deep fat fry. Just fish or

anything? Anything. Anything.Yeah. Maybe not a Mars Bar!

The idea being, you very quickly fry it, it doesn't take very long,

only about a minute, a minute and a half maybe. They get really crisp

and you can eat the entire lot. Explain what the dressing is,

Clare? Skpwrie I did a simple vinaigrette with lemon juice,

rapeseed oil, salt and pepper. Mint and watercress leaves? Yes.They're

your fried... They look OK actually. Nice, decent. Put some more in

then?! OK, yes.You are a good actor! Shouldn't have said that now.

Go and get another six out the freezer! They are fantastic. Those

people who've never tried them before, I urge you to try and find

them because they are available frozen but they are superb with the

batter. They are fantastic. You can fry the entire lot. We can dress

the salad when you are ready, Clare. Dressing done. Sorted. Really hot

oil in the frier. Then we've got our aioli here. This is a yellow

colour. Which of course is obviously served normally with fish

soup. There you go. Slightly different to the stuff that you get

on set. Yes. Much more healthy.You will be asking for more fancy

things when you go back there. Is there a series two planned? There

are rumours they are going to go on? For The Village, they are

looking to do 42 episodes in total, which will span through the entire

20th century, so you will learn about how your lives have been

shaped today and how our ancestors shaped us in our way. That's the

plan, to do 42 over the entire 20th century which would be amazing. If

you look any American series like The Wire or something like that,

you get involved in the characters. What will happen with you in the

phone call, do you get grey hair? It takes me about four years to

grow a beard anyway. We'll wait and see. There's your deep fried soft

shell crab. We'll lift these out. Precision, you see. What's the best

way of getting round this then? whole thing. Just the whole thing.

There it is. You basically just take these off, that's the whole

leg, dip it in the sauce and try it. I'll have a go. OK. Dive in, guys,

tell us what you think. Tell us what you think. That is really nice,

yeah. Genuinely it's really nice, really. Not even acting. I was

double checking. Really, it's lovely. It's the best way of

cooking it really. Deep fried. They are fantastic. Sorry, one minute!

I'll get you back! One of the dishes was in a restaurant called

Spargo and he did a deep fried soft shell crab and that was the last

time I did it five years ago. If you can get hold of it, it's

fantastic. Sousy's chosen a Peter Lehmann Riesling priced at �8.49,

so you get to try it. Show three tomorrow? Is that right? Yes.When

you are just coming back from the war? Yes, Joe returns from war a

changed man. He's seen things at war, rightly so, that will change a

person forever and yes, he comes back just... Have you filmed six

parts for this series, yes? Yes.A few more to two? Yes.Hopefully

I've chained your taste buds. like fish, I'm not into shells and

snails and shellfish and all that sort of thing but that's genuinely

nice. Apparently Twitter's gone mad for you. It's gone mad. Even I

tweet. That's all from us. Thanks to Paul Ainsworth, Clare Smythe and