13/07/2013 Saturday Kitchen

Good morning. It's hot outside but it's going to get a whole lot hotter

in here! Let's cook! This is Saturday Kitchen Live! Welcome to

the show. Joining me in the studio are two chefs who are champions of

world cuisine. First is a new face to Saturday Kitchen. He's in charge

of the award-winning modern Japanese restaurant, Roka here in London.

It's Hamish Brown. Next to him is a very familiar fac, we enjoy his

global food adventures every week and it's always a very special treat

when he drops in to cook for us live in the studio. It's Mr Rick Stein,

of course. Good morning to you both. So Rick, what are you cooking?

Carrots and lots of spice. Where does this come from in India?

All over. I have eaten breakfast in every hotel, everywhere we went, but

I always had a dish like this with a fried egg. Perfect.

Hamish, what are you going to do? I'm going to make monkfish cheeks in

umeboshi and shiso. It is simple with salted pickled plums. Really

tart. Lovely for summer. You can buy the piece in the

supermarket? Absolutely. So, two very interesting dishes to

look forward to along with our line-up of fantastic foodie films

from the BBC archive. There's our usual film from Rick. And brand new

Saturday Kitchen episodes of Celebrity MasterChef and the

wonderful Raymond Blanc. Now, our chefs need to have everything in

order today as our special guest is famous for not taking any prisoners

in her role as advisor to Lord Sugar in the BBC series the Apprentice.

She's now spread her wings to present her own TV shows. Welcome to

Saturday Kitchen, Margaret Mountford. Congratulations on the

new realm. It is a topical subject but a difficult subject? It is. It

is complicated. We were trying to see what the preconceptions were,

and absolutely they are right. And? It is tough for people on

benefits. I don't think that there are many scroungers out there. Most

are trying to do their best. So Now, of course, at the end of

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

Margaret. It'll either be something based on your favourite ingredient -

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

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

what ingredient would your idea of food heaven be? It would my cake. My

mother's coffee cake was great. And what about food hell? That would

be litter. So it's coffee cake or liver for

Margaret. For her food heaven I could bake one of my favourite ever

cakes, A classic walnut and coffee cake I'll infuse a Victoria sponge

with coffee syrup then fill it with a coffee butter cream. Then cover it

with a simple icing infused with more coffee then it's all finished

off with a few candied walnuts Or Margaret could be having food hell,

liver. The livers are pan fried then blitzed into a smooth parfait with

garlic, thyme, basil and a touch of Madeira. It's served with a simple

shallot puree and a pile of melba toast on the side. Well you'll have

to wait until the end of the show to find out which one she gets. If you

would like the chance to ask a question on the show then call: A

few of you will be able to put a question to us, live, a little later

on. And if I do get to speak to you I'll also be asking if you want

Margaret to face either food heaven or food hell. So start thinking. I

think you will be safe with the cake, though, I'm pretty sure.

Now, cooking first, he is the only chef to appear on every Saturday

Kitchen Live! It is the fabulous Rick Stein. What are you going to

do? I am doing a breakfast bhaji. Which is just a vegetable curry.

What can I do? I would love you to peel the potatoes and carrots but

also make the chapatis. That is with flour, ghee and water.

flour, ghee and water. I can do that.

I am going to roast some spices. I will make a garam masala. What we

have here is coriander, cumin and peppercorns and cinnamon.

So this is nothing like an onion bhaji, then? No it is interesting

that. Onion bhaji has -- bhajii has two i s the end and breakfast bhaji

has just one i. If you worried about the spices in

the recipes, you would have a more lovely curry with this kind of

spice. They must be done at the time, given a light roasting to

Britain out the flavour. When you buy garam masala, the spices have

been there for too long and they are faded.

What is it about curries and spices, some people find it difficult?

think they think there are too many notes, like Amadeus would say, but

once you get the spices, it is easy. If this goes wrong, can you help me?

Every time with these cookery things they never work with me.

There we go a good hit. While I'm think being this, thank

you for doing that, I will get some... So it is important to use

whole spices, that is the thing? Yes. There are good spice blends,

but it is all a question of when they are made. In India people get

spices made in the local spice grinding place but they take their

own spices in there, so that they know that everything is beautifully

fresh. I hope when this dish is finished

you will see what I mean. I was looking at people, wondering

which chef would go to India. It is a fascinating place. Not just to go

and visit but for food it amazing. There are so many different levels,

so many different areas? It is. I just want to add some salt in there.

Sorry, I love my salt. Nothing is more confusing than the Indians

themselves. When the programme have been coming out over the last four

or five weeks, I have had a few Indians, mostly, I have to say that

like what you are doing but a few of them have come and said, " Samba,

you have that wrong. You have no idea." So I say where it comes from,

in the reply, that seeing as they can't agree what makes a good samba

from one side of the state to the other, who am I? But it works for me

that is all you can say. The Indians are welcome as doctrine aire as to

what goes into the curries as the Italians are about what goes into

their pasta. But what it shows, sorry I have the

rapeseed oil here, I am just going to do a little bit of popping of

mustard seeds. I have the flatbread here.

Good stuff. So that is made with the flour, the

ghee, the clarified butter, water, leaving it to one side. It is as

simple as that. The thing about Indian flatbreads is

that they don't need to be at all complicated. They are used really in

the north. They are used for picking up food. In the south you pick up

food with your fingers. In the north you pick up food with flatbreads.

Once you got used to it it is just a lovely thing it is like eating a

mutton curry, which is always goat, not the muttan as we know it, with

you and the likes of Brian Turner. It is real mutton. Mutton is goat.

The problem with goat for us, is that a lot of people do not like

eating meat on the bone. I love goat! Nothing wrong with it.

More and more you do get goat in the UK and good goat too. I don't have

enough time to cook the onions for as long as I would like to cook

them. In India the onions generally always go into a curry. They are

left to cook for as longing as ten minutes.

It is the base of most things, they have to be caramelised down.

They do. If you are in the top caste, the mans, you don't have so

much meat in the food. They are vegetarians.

-- Bramans. The veg eaters are the business, but garlic and onions are

held to stimulate the senses too much, and they are not recommended

for people like widows, apparently it makes them too sensual. I will

have to buy garlic and onions more! They use a different spice instead

of the garlic and onions. It does have a slightly oniony

taste. It also stops some flatulence, which they have a lot of

in the food because of the onions. Well, we have our onions frying away

there! Now, the most arred seeds. Remember if you would like to put

your questions to Hamish or Rick, call us on this number:

If you are Indian, be Gent well me... If you have problems with the

flattens -- flattulence, we know why? Shall I do your egg? Sorry. I'm

talking so much. Seriously, I came up with the dish. I thought what

would be the thing I would most love for break fast this morning at my

cottage in Padstow, I thought a lovely vegetable bhaji. So here it

is. You are doing well. You are doing well. You can pop those in

now. Where is this one going? It is going

in there. Can you remember that Delia once did a cooking tour. She

got another chef to do the cooking. I think that makes a lot of sense.

I prefer talking, you can do all the work. Thank you very much!In goes

my garam masala. Just smell that sn. See what I mean? That smells like

you are in India somewhere, looking forward to a breakfast.

We are about 30 seconds away with our egg. The flatbread is done. Of

all the places you have been to India, would you go back for a

second series? I think that Kerela is the best for me it is by the sea

it is very comfortable, but for me, Rajasthan, which is part a desert. I

had this lovely experience. Do I have time to talk about it? Go on.

We met almost like Rajasthan royalty. I said to this guy, the

director said ask the Mrs, what is it like being married to the king?

She said she too was a Raj put, that they did not marry out of their

caste. And you met the Dalai Lama? I did

did. It was very good news. Very funny. He said when we turned up, he

said that I was the oldest TV crew he had ever met, nearly as old as

him. I thought it was very funny but some of the younger crew may members

may not have thought it so funny as Now, that is it. I love pepper on

the eggs. We are good to go.

Let's try it. I can't believe, oh, better still add that

So, tell us what that is again? is my breakfast bhaji with a fried

egg and chapatti. And I didn't do any of it. It smells

good. I know it will taste good as well. This is the first dish you get

to try, Margaret. Dive into that. So, that is with the spice mix?

if you make a garam masala like, that you can use it all through the

recipes but the point is getting the fresh spices. That makes a

difference, but with the garam masala make life easy for yourself.

Make it up and you can keep it for up to three weeks.

up to three weeks. Happy with that? Delicious!Right we

need wine to go with this, our wine expert, Peter Richards has made a

dash to the seaside. What has he chosen to go with Rick's delicious

bhaji? The sun is shining, I'm on Bournemouth beach. Before I find

some grey wines to go with today's dishes, I think there is time for a

quick paddle! -- some great wines. Possibly the last thing you may want

with Rick's breakfast bhaji is wine! Indian cuisine in all of its

glorious divert, is not the most wine-friendly. I don't know about

you but first thing in the morning, I fancy a mug of tea, but if you

fancy something stronger, we have an option. One of which is beer.

Something not too hope, but something like this Southwold, 2007,

but we need something that is pallet-cleansing and refreshing.

Something that is soft. So Rick, I have a fantastic wine for us, it is

Zibibbo 2012. Aromatics are hugely important in Indian cooking.

Especially with the spices like Rick's garam masala, but Zibibbo

2012 is an Italian variant of the Muscat family. It is very it is

exotic, summery, floral. You can't wait to dive in. As well as being

all of that, the wine is refreshing, it is needed to cleanse the pallet

and helps tie in with the tangy tomato it is sturdy enough to stand

up to the garam masala and the rich texture of the egg but not too heavy

to clash with the chilli and the mustards seeds. Rick you have

inspired us all with this amazing and delightful breakfast, so cheers

to that and to your delightful bhaji.

It is difficult to match a wine with this.

I find a lot of moss cats a bit too powerful, but with something like

this is work as treat. I think it works well when you taste

it with the food, but on its own, I am not convinced. I'm with you,

James. On its own, no so but with the food, nicer. The food is

wonderful but for breakfast, no. Coming up, we are bringing flavours

of Japan to the Saturday Kitchen studio.

We are making monkfish cheeks in umeboshi and shiso with a warm

summer vegetable salad. It sounds good and there are chances

to ask Hamish or Rick a question by calling this number: Now this would

not be Saturday Kitchen Live without the usual catch-up with this man

over here. Today he is fulfilling a childhood ambition with a visit to

the headquarters of the French Foreign Legion is that correct?

was nervous, I can tell you. These are train killers, thee guys.

I'm over halfway now on my journey all the way to Marseilles

Home for the last four weeks has been my plodding old barge,

which I have to say, I'm getting quite fond of.

Castelnaudary is the home of

France's most popular and cherished- pre-cooked meal - the cassoulet.

So, in a little house by the side of the canal and with great trepidation,

I cooked my own version, and very pleased with it I was, too.

Practically every restaurant here has its own recipe,

but Castelnaudary is famous for another legendary French institution,

the Legion des Etrangeres, or the French Foreign Legion.

THEY SING

Napoleon said that an army marches on its stomach,

and I was quite interested in the French Foreign Legion's food

because there are so many nationalities involved

that mealtimes for the chefs must be a nightmare.

But they cook simple French dishes.

In the Officers' Mess, they're making haricots verts, wrapped in bacon,

then a salad of gesiers - a confit of duck gizzards.

That doesn't sound very nice, but they're lovely.

And in the Legionnaires' canteen, it was pasta with duck.

Well, as you can imagine, it's extremely difficult to get in here - lots of red tape.

I'm so glad we got here because I just really like the food.

I'm very hungry, and I could eat this.

They've got a tomato salad with Provencal herbs, they've got a duck confit and macaroni

and a nice mushroom sauce and some little amounts of Coca-Cola cos it's the army, you see.

But just look around - I mean it's just sensational.

These pictures here, they just sort- of, they're so evocative and I'm sure it's all part of belonging.

You know, I'm just so enthusiastic about the French Foreign Legion

ever since I was a boy at prep school reading Beau Geste.

I've still got that enthusiasm, and I'm here and I can't believe it.

THEY SING

I've just stood in front of that column marching towards us, singing- so slowly and marching so slowly.

I mean, the whole thing's about this sense of esprit but this one

was incredibly moving and it's odd because it's so mournful.

It's like a sort of troop of monks singing some dark Jesuit song.

But there's something also incredibly menacing about it

and you can't sort of explain it, but you can feel the way that it bonds men together.

These men have joined for all sorts of reasons.

They've left their families and friends, like Chief Sergeant Andy Robson.

I joined for adventure. Nearly 18 summers ago, I took the ferry.

I already spoke French at the time and I decided, yes, let's have a go.

I fancied a working holiday in the south of France, and this was one of the easiest ways to go about it.

And that's the truth. What did your parents think, then?

I didn't tell them at the time.

The only guy who knew was my best friend, a guy called Tony.

I hope he's out there and, and I hope that he sees this. Um...

why I'd disappeared from the face of the planet,

so he let them know and my dad wrote to me.

I was in Chad at the time.

He wrote to me a letter addressed Legionnaire Robson, French Foreign Legion, South of France.

It reached me in Chad, in Africa, and he explained that it was no big deal,

they knew what I was up to and they wished me the best of luck and I never looked back.

That's the way it's always been.

Well, this is a lamb tagine in memory of that fantastic day

at Castelnaudary and the French Foreign Legion.

There's 139 different nationalities- in the French Foreign Legion. It's amazing!

But it's the North African association that interests me most.

Funnily enough, I was talking to the chef at the Foreign Legion,

a guy called Big Mac, would you believe?

He was actually Burmese. He didn't want to be filmed cos his family are still in Burma.

Didn't ask any more questions than that, but I asked them whether- they cooked couscous and tagines

and he said, "Yeah, quite often. Lamb, fish, vegetarian, you name it."

But it's really the lamb one that I go for most, I think,

cos that's the sort of thing one associates with Morocco and Algeria.

And this is lamb shank and you can get your butcher to cut it into manageable sized pieces for you.

I'm browning them using olive oil, which gives them a lovely colour.

It's always important to do this to any meat used in a stew and, after all, a tagine is just a stew.

The point is that caramelising the exterior of the meat

vastly improves the flavour and the colour of the finished dish.

Into the same pan I'm frying off a paste I made earlier

of garlic, ginger, shallots, red chillies, white peppercorns, coriander stalks and salt.

Next, two teaspoons of ras el hanout.

That's a pungent mix of spices used all over North Africa.

Then add chunky pieces of carrot, onions and a little more olive oil

and coat everything with the paste

and then in with some more potatoes, both ordinary and sweet.

Three to four sliced tomatoes and a handful of dried apricots.

To accentuate the sweetness, a good tablespoon of honey, typical of so many North African recipes.

Finally, back in with the meat and a pint or so of stock - chicken will be fine.

I actually sent somebody out to get me a tagine, er...

You couldn't fit more than about one hungry person's portion in there.

It's a bit like sort of Spinal Tap, you know the film

where they had this backdrop of Stonehenge but somebody had got the measurements wrong

and it was like 17 inches rather than 17 feet.

That's a proper piece of equipment,- but this will do just as well.

Three to four bay leaves and a little salt

and we're going to let that cook away gently until you're ready for it.

Now, this is traditionally eaten with couscous, which is coarsely ground durum wheat or semolina.

Semolina means semi-milled. It's the same stuff that's used to make pasta.

You just add boiling water and when- it's all soaked up, coat it in a little melted butter and a splash

of olive oil, so that it doesn't clump up and that's ready to go.

I think Big Mac and the rest of those tough Legionnaires would enjoy my version of the tagine,

and it'll certainly always remind me of my day with them.

Virtually anything can be cooked in- a tagine, but it seems as though this sweet and savoury combination

has particularly captured the European imagination, largely

thanks to Arab tradesmen

who brought it to Europe in medieval times.

I

I saw

I saw you

wear a tie for that. It was fascinating.

Now, a master skills class, this is one of the skills, how to peel a

tomato, it is then used in a concasse. It is used in a dish

called sauce vierge. It goes really well with this wild salmon.

You know the joke with me and Dave, the director, it is not just wild,

it is furious! This is Scottish salmon. You can see where it has

been caught and the date it is a beautiful piece of fish. First of

all, the tomatoes. This is simple, all, the tomatoes. This is simple,

you learn this as college. You take the eye from the tomato

with the pointed end of the knife and make a cross on the other side.

This is to remove the skins from the tomatoes and the seeds. So cross it

like that. We have a pan of boiling water. Drop them in. Depending on

how firm the tomatoes, it depends on how much you count. These ones

should be about 30 seconds. If they are softer, ten seconds.

Then after counterparting, drop them into the ice cold water. This is

important otherwise they continue to cook the flesh. Then back here we

just peel off the skins. A concasse is ever apprentice's

nightmare. It is something that we chefs take

for granted. You don't keep the bits, do you you?

Absolutely, chef. I am going to keep it for your dish! You can key all of

these parts for the stocks, all manner of different things, but

after peeling the skins off, trim off the seeds as well. We can also

use theme as well. Then take this, slice it through and you have the

fine dice. Easy as that. This is to be used for the sauce vierge. Like

that now, first of all, congratulations on your career, so

far, but an amazing start, lawyer-trained, Cambridge

University. How did you end up with Sir Alan Sugar, then? How d that

happen? That transition? You, did you always want to be a lawyer?

I wanted to study languages. Then I got to university and I discovered I

hated languages. I switched to law it was an accident. Sir Alan Sugar

was a client. In the 1980s. I had known him for a long time. I worked

on a City firm. I knew him from Amstrad. I acted for him until I

gave up in 1999. Then I was on the board of Amstrad as the

non-executive director. Then when he got the opportunity to do The

Apprentice, he asked me to be the female advisor, the format cause for

the Nick character. So I thought why not? I knew nothing about

television. I hardly ever watched Do you get on with Alan? Yes. Of

course! He seem as bit bad-tempered. He is not bad-tempered. He says what

he thinks, but he accepts what you say when you think it too. He should

be a chef! But it was the mixture of you and Nick. That must have worked

together in business? We did work together for a bit. Nick was Alan's

PR adviser. Lawyers spend their times saying don't talk to the

press. The PR advise ers say keep talking to the press, but we got on

well enough. And you left The Apprentice in 2009?

They have done four series without But you are doing bits and pieces?

joined in for the interviews programme.

I love that bit. That is fun. It was different before

the format changed. Now they have business plans. There is something

to really get your teeth into in the interview. The business plans have

not come to the forein the rest of the programme. It is interesting how

rubbish some of the plans are and how good some of them are.

We are down to the final two. The good plans are, the final plans are

the cupcake thing? Yes. I was in America, a lady sold 10,000

a day. Queues from 8.00am in the morning. They have six of these

places at $3 each. I this a cupcake business in Sydney. I lost about

�200,000! Did you come to it too early? What I didn't manage to

achieve was to get a decent chef to cook them. I was trying to do it

myself and promote them. The other mistake I made was not having a

shop. I had an industrial unit, but gosh, I enjoyed it. I enjoyed losing

that money! And you ate a lot of cakes? Superb!But it is the look of

them. The shop window. All the different toppings.

And there is a walk-inbotox clinic? Yes, from a qualified doctor. She

comes in to from Northern Ireland where I come from, apparently there

is great demand for it. And I know nothing about that, but

when you left The Apprentice you went back to college? That's right.

He gone back before. I left The Apprentice because I thought I was

going to be there forever. Sorry to interrupt James, can you tell us

what you are doing. You are rabbiting on! It is on the internet!

I have onions, garlic, olive oil and tomatoes, fresh herbed and lemon

juice. So you went back to school. It was great fun going back to

school. You don't have clients to worry about, you concentrate on

yourself and the thing you are doing. It is a selfish activity. It

was studying classics. Then I went on to do a branch of classic,

documents written in ancient Greek, Egyptian, all sorts of stuff I may

find in rubbish tips! A 2,000-year-old recycling bin!

more recently, another subject that is totally different. We have seen

this week already. Show one. Show two is about, well, there are two

parts to it? Yes it is a mini series.

Presumably one part is a mini, mini, mini series! It is to do with

benefits it is a hot topic. You cannot open a newspaper without

seeing something about the benefit system. A lot of people, I think

that they get an impression from the media, that a life on benefits is

enjoyable. There are huge numbers of people with ten children, that live

in a mansion at the state expense. We thought we would like to explode

some of the myths and compare what it is like for four families living

on benefits with four similar families who are working. It is

pretty tough for all of them. was it like for you? Seeing it from

both sides? It was a real eye-opener in, actually. You cannot really

conceive until you see it first-hand, what it is like to only

have a small amount of money that you just have to make stretch for

the week. Therefore, if there is anything that goes wrong, like the

kids losing a shoe or the washing machine breaking down or something

it is a crisis time. You are in a vicious circle. A lot

of people are stuck. If they go by the work they lose the benefits,

they can be worse off? There is a real problem if you go back to work

to lose the benefits, then you lose the jobs, it takes a long time to

get back into the benefit system. You could have nothing for three to

five weeks it is a long time without anything to live on. It is not

possible. Then there are more food banks as people cannot afford to buy

food. I did a similar programme where I

lived with Patrick, a pensioner. He lived on about �12 to �14 a week.

�12 a week in the winter? ! He was saving the money to try to heat the

house a small room. It was a vicious circle, eat that same -- eating that

same stuff. This portion here, looking at it, this is probably

about �8. Food is expensive. So, we have the wild salmon there. In this

pan, I will recap for you, Rick. In here we have the shallots, garlic,

coriander seeds. Herbs in there. Tar gone as well. Chervil, parsley and

chives. We take the tomato and lemon juice that is the key. Salt and

pepper are in. You warm up the oil and in the last minute you throw in

the tomatoes. This is great with chicken on the barbecue, lamb. It is

so simple. You can then lift it off. Using real good quality oil with

this lovely sauce and with the wild salmon. I was going to fillet it,

but with the fish so good like that, I thought I would cut it through the

centre and do these little rounds of salmon. It has the bones in it as

well but it is lovely and simple. And wild salmon is not as fatty as

the farmed it is much firmer. It is a much more satisfying flavour.

Oddly enough in raw fish, in Japanese salmon, I like the tamed

salmon as I like the fat quality and quantity.

That is a small wild salmon. They are in season right now and really a

chef's favourite. And there is now more large salmon

coming back to our rivers, that is very good to report.

If there is a skill you would like me to demonstrate I will demonstrate

it for you, just drop us a line. Right, what are we cooking for

Margaret? We could be making food heaven, that is the classic coffee

cake decorated with a few candid walnuts. Or Margaret could be facing

food hell. A chicken liver parfait. It could be cook cooked fried with a

shallot chutney with some melba toast on the side. Some of you get

to decide Margaret's feat at the end of the show.

Now it is time for sclebt MasterChef. Let's see how they get

are en-route to Buckinghamshire Welcome to the incredible

During the Second World War, this was Britain's most top-secret location.

The people that worked here helped to actually bring the war to a close

and saved hundreds of thousands of lives.

This is where they broke the code

of the famous German Enigma machine.

Tonight we want you to cook a very special dinner.

Your guests include eight people that worked here during the Second World War.

Tonight is all about fine dining.

Your food has to sparkle. It's got to be beautiful.

Do yourselves proud and give them a very special night to remember.

The men and women being honoured at tonight's dinner

worked in pre-fabricated huts to decrypt encoded German messages.

Among the famous mathematicians and analysts was Alan Turing,

widely considered to be the father of computer science.

The possibility was enormous.

It was 158 million million million,- the possibility of getting it.

NEW SPEAKER: We were thought to be wizards in some quarters.

I never thought of myself as a wizard even at that time.

But the Germans did some extraordinarily silly things.

They would sometimes throw in the words "Heil Hitler!" which were very useful to us.

The celebrity finalists have just two-and-a-half hours to prepare a three-course fine dining dinner.

Emma is cooking the first course,

a chicken liver mousse served with a champagne lemon thyme jelly,

flat breads, an apple salad and a celeriac remoulade. There's lots going on in that plate.

Emma begins by preparing her champagne jelly.

Right. Good.

Next, Emma gets to work on her chicken liver mousse.

A little of the butter.

Danny has got main course and a celebration of the sea.

It's a beautiful dish of herb-crusted halibut,

a scallop mousse, langoustine glaze, langoustines

and a galette of potatoes. It sounds absolutely delicious.

We've got 12 bits of halibut,

all cooked at the same time, all being plated at the same time. Yep.

How will you keep the fish warm? It'll be the last thing that goes on.

Bang, bang, bang, bang. 12 bits of fish on top. Go.

I'll plate like Billy Whizz. It's a tough ask. It'll all be fine. It's all under control.

The dessert is being done by Michael.

He's doing a salted chocolate torte

that he's serving with an ice cream.

Michael's touch tonight has got to be bang on.

I'm glad you've got the dessert. I think you might have the makings of a pastry chef. Really?

At home, puddings really aren't my thing.

But being in this competition, picking up bits along the way,

I've started thinking, "You know what? I quite enjoy it."

I've never seen you make ice cream.- I haven't made ice cream yet on MasterChef,

but I'll give it a go. Just a simple vanilla, nothing too complex.

The torte obviously has such strong- flavours. But ice cream IS complex!

Yes, in itself it is a complex thing. Simple flavour, complex item.

Have you made it before? No, not with an ice cream machine. Oh, Michael!

Brandy.

I wanted it to do that. That's fine!

There's something burning somewhere!

Whoops! I'll take that out.

Actually, I'm feeding old people,

so I don't know if I'll go that pink.

I'll tip that in for five more seconds.

I don't want them to get E-coli!

Ooh, I think I need to put my lemon leaves in there now.

The good news is, the jelly is already setting.

I'm just pushing the lemon thyme leaf into the jelly now.

You have to wait until the jelly is on its way

to put sort of solid matter into it.

I've just got to prep that.

Next on Danny's agenda is a warm seafood mousse

made with scallops, egg yolks, cream and cayenne pepper.

Danny's next job is to finely slice- potatoes

for 12 individual layered potato galettes.

Aghh! Plaster, please! Oh, oh, oh!

It's only a slice. I need a plaster.

Danny needs to ensure his scallop mousse sausages are fully frozen

before he poaches them. Otherwise, they won't keep their shape.

I've got to do the last of these and get them into the chiller. Time is my only enemy.

Michael is cracking on with the salted caramel that will go inside his chocolate torte.

Come on!

How do you think these people, their generation, are going to feel- about salted caramel?

It's very modern, new age. It's different. It's a little bit out there.

But I really hope the distinguished- guests tonight are going to love it.

Next, Michael moves on to making the mixture for his torte.

A torte is almost like a cake, but not quite. It's much softer.

It needs precision and it needs a soft hand.

You

You can

You can see

You can see how the dishs turn out in about 20 minutes. Still to come

on Saturday Kitchen Live, it is Raymond Blanc. He is making a

delicious chocolate dessert. The man is a true genius.

And still to come, the omelette challenge.

Hamish Brown with us for that. You can see the Saturday Kitchen

omelette challenge live a little later on and will Margeret Mountford

be facing food heaven or food hell. Food heaven is the coffee sponge or

the food hell is chicken liver parfait.

Right, next up and cooking Japanese for us it is the brilliant Hamish

Brown. Welcome to Saturday Kitchen. Rokka is where you cook in London.

What are you going to do for us? Well, we have monkfish cheeks in

umeboshi and shiso today. Monkfish and cod cheeks are pretty

much the same. You find them a lot in Europe but not so much in the UK?

We love them at the restaurant, but We love them at the restaurant, but

I lof them at home as well. Right, first to prepare the cheeks we have

to take out this sinew. It is simple just to pull it off the

outside if you don't, it will go tough in the cooking.

What is the reason for the cheeks, why don't we have them in the UK so

much? We just tonight like fish heads here in the UK. It is

something that we give to the cat, but every part of the fish is worth

using. They are muscly, especially the monk cheeks. They have a really

firm texture. We just don't get the heads in the UK. In France you buy

the whole monkfish. In the UK, the head is regarded as too ugly, but

the teeth are also very sharp, but you get that great little piece of

fish. I love eating the fish heads. Personally, I adore eating the fish

eyes! Could we perhaps have a fish-eye eating challenge? Maybe not

on BBC One first thing on a Saturday morning! Now, I have some mint here.

That looks like nettles? It does a little bit, but it does not have the

flavour of the nettles. It is fragrant. Aromatic. It is used a lot

in Japanese cuisine. It is good for helping with the guy guestion when

eating the raw fish. So we are chopping this together with the

parsley. Put it in the bowl with the umeboshi piece. That is pickled

plums. They are sour and salty in flavour.

You can buy this from the supermarket? Absolutely. On the

internet you can buy all these Japanese products.

I love Japanese pickles, amazing? Yes, absolutely.

Now there is the Gibbinger and garlic.

So we add the ginger and garlic. All of these beautiful flavours. The

ginger, the garlic which is strong, but adding the parsley avoids the

garlic breath. An Italian trick. Now we add it together with the lime

zest and lime juice. What is it about the New Zealanders

and that style of food, the Asian influence? Well, New Zealand's

culinary history is short. Nothing like the culture of India. We are a

young food nation, but we have influences from Japan, Malaysia,

Thailand. Indian cuisine is popular also in New Zealand.

British? A little but only in Irish pubs to be fair! Most chefs are

classically trained in the major hotels but we have a massive

influence from all of these countries, so we are very, very

lucky. Now in here is the lime zest and the juice. We whisk in the grape

seed oil. That is to the umeboshi piece. It is

like making a light vinaigrette. There is not a lot of acid because

of the sharpness from the plums. So a little lime juice and the

sweetness of the plums goes well with the oil.

You have removed the membrane from the cheeks. Repeat that.

That is important. If you leave on the embrain, when you cook it on the

barbecue it shrinks and goes tight. You have a tough nugget of fish

instead of a beautiful soft and delicate piece of fish. So we are

going to pop a good couple of tablespoons of marinade on the

monkfish cheeks. Then we start to grill the vegetables.

This is classed as modern cooking but you are classically trained in

New Zealand? Yes, three years in the kitchen, making tomato concasse,

getting yelled at by the chefs! But with the hotels, there is also a lot

of Japanese influence in the food as well. Over here you have curry

shops, over there we have sushi shops and Japanese take aways. So we

are fortunate in that. Now I am getting the lettuce on.

Are you grill grilling avocado? is a great technique. Avocado is

oily and fatty. By grilling it adds texture and brings out the oiliness

in theed a very cad yoechlt Imagine over char coal that would be

even better? Sensational. We have a barbecue in the middle of the

restaurant it is the heart of the restaurant.

This is a barbecue that never goes out? It does not go out. We are open

24 hours as the barbecue is so hot. There is just time enough to clean

We are fortunate. Now the edamame beans. These are soy

beans. You buy them froze no-one the UK. They have been pre-blanched. Pop

them out of the shell and you have these beautiful sweet with a

slightly nutty taste to them. are the same you get in the sushi

restaurants? Yes. Often now with chilli and cease me

seeds is common. We add now the monkfish cheeks. Now very gently

placing them on the barbecue. Then... I love way that the Japanese

cook. They serve it up warm but almost part raw. We tend to think

everything must be cooked but it does not have to be.

The heat allows you to bring out the flavour. By adding the warmth you

enhance the flavour of the food. It does not have to be cooked to enjoy

it. It is textures versus flavours. It must be really fresh, though?

remember going to Nobu in New York, they seared it on the outside and

raw in the middle ifs that was in Britain, it would have been sent

back. We face challenges in the restaurant

every day. But you don't want to cook those too

long? We are getting a lovely colour on the underside. It does shrink a

little bit, if the membrane was still there, it would shrink right

up. It would not give a nice flavour.

Here the lettuce, as it cooks, it is full of water. As it warms up, the

water comes out. It starts to soften nicely.

All of the recipes, including this one from Hamish are on the website.

Go to: You can buy the piece. The plum piece in the supermarkets. I

have seen it. Look out for it.

It is really great the plum piece. If you are making maki rolls at

home. A little cucumber and the piece on the cucumber, with a sesame

seed it is a classic. Now the cheeks, while they are warm,

they are rare on the inside. After 30 seconds in the marinade they will

continue to cook and absorb the flavour from the dressing.

There is the mint. Perfect.

Can I taking drt -- can I take the dressing from there? Yep.

Now, this is nice and grilled. For plating up, remove the core from the

gems. They are quite firm. The idea behind this dish is you plonk it in

the middle of the table. Everyone can pandemic it at as they go along

with the rest of the barbecued meats. The salads prepared in

advance. Served warm. It is like the crudites in France. I

have been to France, showing off, I have been there with Brian Turner. A

plate of vegetables on the beach, �50! Thank you! The joys of being on

the French Riviera. Were they worth it? Well... I bet you Brian Turner

did not pay for it! I know where you are coming from.

He has had that �50 for a long time! So you put that cooked fish back

into the marinade? Exactly. It gives the flavour of the sauce on the top

of the fish. As you cook it comes out on the barbecue.

It is a different marinade to the raw one. Ar har!-- Ah-Ha! So, what

is that again? Monkfish cheeks in umeboshi and shiso.

How good does that look? ! It looks fantastic. It will taste fantastic.

This all went in rehearsal. It certainly did. Dive into this one.

Tell us what you think of that. at that, wow! It is a small portion,

at that, wow! It is a small portion, isn't it? ! Look at the colours!

Tell us what you think. That cooked avocado as well. It really worked.

It is a lovely flavour. We need wine to go with this. We

sent our wine expert, Peter Richards, to the sunshine in

Bournemouth. What has he chosen to go with Hamish's marvellous

fresh. It is brillianty summery and invigorating. We need the equivalent

in a bottle. The ingredients cry out for a white wine. A good option is a

dry Reisling, but there is only one great variety that engages with all

of the flavours, that is Sauvignon Blanc. Chile makes this lovely LFE,

but for sheer exuberance and great value, I have found a great value

wine, it is The Wine Selection Sauvignon Blanc 2012 from New

Zealand. Sauvignon Blanc is described as a simple

quarter-finaling wine. One that is not serious enough to go with food,

but with fusion and Pacific rim dishes it comes into its own. First

and foremost we need freshness. That leaps out of the glass to tie in

with the vibrant green flavours, the lime, the asparagus and the mint,

but this is also succulent. We need this to go with the monkfish, and

the striking flavours of the umeboshi and the edamame beans.

Finally a herbal character that works so well with the lettuce and

beans. So, Hamish, a vibrant and characterful wine to go withior

beautiful and original dish. Enjoy. I will not mention the food it is

going from both ends. What do you think of the wine? I can't complain

about a Sauvignon Blanc, being a Kiwi it is brilliant.

It works so well with it. Perfect. Right, let's get back to Bletchley

Park where the three Celebrity MasterChefs are applying the final

touches to their dishes, but will the code breakers like them? Let's

I'm full of high expectations. that we had at Bletchley Park

Gwendoline Page was 18 when she was recruited

Gwendoline Page was 18 when she was recruited

by the Women's Royal Naval service.

She was posted to Bletchley as U-boat Intelligence Section.

Being a Wren, we had our own canteen.

And we had naval food and it was very much the same all over the world.

I'm hoping on a very interesting meal.

Ladies and gentlemen, first course - Emma. 15 minutes.

SHE GASPS

Oh, please God, please God, come out!

Love that! Love that!

That's really nice, Emma. Thank you, George - Gregg, sorry!

I had something on my mind.

Come on! Mousse, mousse, mousse, mousse!

Right. Come on!

Well done. Just put one cracker on!- One! That's it. Nice.

Really? Yeah, lovely.No, no, no.

That's it. Well done, well done.

Service, please!

Very good!

For the starter,

Emma has made a chicken liver mousse

with poppy and sesame seed flatbread crackers,

an apple and watercress salad, celeriac remoulade

and a champagne and lemon thyme jelly.

I don't quite know what to do with they pyramid, but I'm using it as a shovel!

My dear, do what I'm doing. Just pile it on top. You're making a terrible mess!

But nobody's watching! Just tuck in!

LAUGHTER

Definitely an improvement on the naval food we used to get. It was very interesting.

But not quite filling enough for me!

Danny, with about 20 minutes to go,- has got to cook every piece of halibut

and the langoustine and then plate up.

Phw...

That is tough. Tell you what, in 20- minutes, ooh, right to the wire. He's under pressure.

How are you getting on, Danny? I'm getting there.

You're poaching your halibut. Sauce is done, your glaze.

Yep. Just get the broccoli on and get plated up after that.

After all that work, don't ruin that fish.

Mind your back, please.

Eight minutes, Danny, and it should- be leaving the room. I'm a touch late, then.

How long? About five minutes.

Don't forget your langoustines which are still raw on a plate. Yep.

No, that's too... They're too soft.- (Get yourself together!)

What about the mousse? It's not servable.

It's not what I had in mind. There's enough on that plate. It doesn't matter.

We're running a bit behind. When I was in the navy,

we were told that navy time was five minutes before time, not five minutes after.

So a couple of these can go, Danny,- can't they?

First six can go.

Well done.

For the main course, Danny has cooked poached halibut

topped with a herb crust and langoustine,

served with potato galette, broccoli and a langoustine glaze.

The sauce is marvellous. The halibut dipped into it is wonderful.

I could do without the broccoli, but then I always can do without broccoli!

The fish is superb. Very well cooked. Not overcooked.

Very good. Delicious.

You've got ten minutes, Michael.

I like this, Michael. I really, really do.

I told you you were a pastry chef, Michael, didn't I?

Come on, mate. Quick, quick, quick.- Let's go.

You're a star, Michael. It's a cracking looking dessert!

OK. Ice cream. You sure it's all right?

He's just pulled the handle off it!

Three minutes left. Right. OK.

You've got to be quick, or the ice cream will melt.

Not quite set enough, no?

Last one. Well done.

Let's go, mate, please.

It looks very tempting!

For dessert, Michael has made a chocolate torte

filled with salted caramel and chocolate mousse

served with vanilla ice cream.

My goodness me, it's absolutely wonderful!

I shall have to go home and do some- rather better cooking in future, I think!

My sweet tooth has been having a field day!

I think it's a wonderful way of ending a meal. Terrific.

Could I thank you for a really absolutely delightful evening?

We've all enjoyed it.

The food was delicious.

We never ate anything like this during the war.

A wonderful occasion.

When we found out who we were cooking for, I can speak for all of us,

we were over the moon.

It's been a real joy to be here. Thank you very much for having us.

There

There will

There will be

There will be more from Celebrity MasterChef next week. Right it is

time to answer some of your foodie questions. First up we have Francis

from Belfast. What is your question for us?

fish chowder, but I always struggling to get the fish sauce

right. I was hoping you could give me a good sauce for a fish chowder.

The most important thing is to have bacon in it.

That is the main flavour. Then you have onions, butter, lots of salt. I

always go for both fish and shellfish. So I will do mussel and

cod chowder or clams, and John Dorie chowder. Make sure you have cream as

well as the milk in there. Take it down well. Don't forget ship's

biscuits or cheese biscuits, sprinkled over the top with parsley.

There you go. What dish would you like to see, food heaven or food

hell? Well, I don't really like coffee cake but I do like Margaret.

So food heaven. And there we go. Now Mike from

Plymouth, what is your question? have some corral. Put it in a coffee

grinder, the coffee grinder will not work after but it is great springle

#d on pasta. There you go.

Steve, what is your question, please? I am having a barbecue. I

would like to do a gurm abeef burger, the best on the planet.

A beef burger, the best on the planet? If you have beetroot, it has

to have beetroot, a fried egg and if you are keen a bit of pineapple!

What? No, lettuce, onion, chutney, a bit of mayo and dill pickles and the

beef burger, just beef, nothing else. A tiny bit of salt.

There you go. What dish would you like to see, food heaven or food

hell? I am sorry to say but food hell.

Barbara, what is your question for us? I have a whole sea bream.

it. Get a hot oven, about 200 degrees and make some veg in a base

of a roasting tray. Onions, garlic, red peppers, tomatoes, an chooefis.

Put them in the oven for half an hour until well-cooked then add the

sea bream on top. Brush with olive oil, back in the oven for 30

minutes, dead easy. There you go. What dish would you

like to see, food heaven or food hell? Unfortunately, it is going to

be food hell. Two a piece. Caroline, what is your

question for us? On holiday we had a lovely dorada with a warm butter

sauce. Can you help me. Put in shallots, reduce it down with white

wine, a touch of cream and whisk in nobs of butter. Grate in the fresh

lime zest it is done. What dish at the end of the show, food heaven or

food hell? I do like the look of the chicken liver parfait.

There we go. Now, it is time for us to get down to business with the

three-egg omelette challenge. Are you ready? Let's put the clocks on

you, who would you like to beat? Everybody! I don't like my chancy,

funny enough. I think Rick just wants to get on

the board? I do actually. I put four in the pan so you don't criticise me

for leaving half of of the egg out! That is looking good.

I don't think you thought it would be that good? No, I was not to be

honest! Sh Right, Hamish, you wanted to beat everybody on the board?

didn't happen? ! Definitely not. You got 32. 96. That puts you about

there. Rick Stein? I just want to get on the board! You are safe. You

are safe. 31. 84. That puts you there.