13/09/2014 Saturday Kitchen

Y Good morning! James is off driving cars this week. My name is Tom

Kerridge and I'm in the driving seat. This is Saturday Kitchen Live!

With us in the studio are two chefs who share

First the man in charge of Jamie Oliver?s ground-breaking

Next to him is the king of British seafood himself.

He?s already earned his place amongst the gastronomic gods.

Good morning to the two of you. Are you OK? Very well. Very well.

Sorry, James is not here. You have to put up with me. Jon, what are you

cooking? Today we are doing heritage carrots, goats curd, oats and

hazelnuts. Sounds very nice. And some lovely leaves on the top?

Yes. Very trendy.

What about you, Rick, what are you doing? Well, a conservation pollock.

Spicy pollock wraps. It sounds delicious. Is there

couscous floating about in there? There is. The secret ingredient.

We let it out of the bag. So two top dishes to

look forward to. And there?s the usual line-up

of foodie films from the BBC?s There?s portions of the

Great British Menu, The Two Greedy Italians and it

wouldn?t be Saturday Kitchen without our regular vintage helping from

that man over there, Rick Stein. Now, our special guest today was the

lead singer of the brilliant 90s rock band, Catatonia. More recently

she?s gone on to become an award winning broadcaster and author with

a passion for food and poetry! There?s not much she can?t do in

fact! Please welcome to Saturday Kitchen,

Cerys Matthews. APPLAUSE.

Hello, Cerys, how are you? I'm excited to be on the show. I love

food. To be with the gentleman himself, Rick Stein.

I know, he is a God. Reich Rick Stein, a culinary God.

No pressure! There is worse to come, I am sure! So, you are here to face

food heaven and food hell. At the end of the programme, you are facing

one or the other. It is up to the guests and the chefs on the show.

What is your idea of food heaven? Heaven is wild food. Locally

sourced. Anything that is not cooking for too long. I don't like

cheesy foods. So, for heaven, rabbit? Yes.

I have a vegetarian husband and a vegetarian daughter. So I don't eat

much meat. So I go hell for leather for the game.

OK. Sohraabity. What about the food hell? Well, as I mentioned,

produced, reductions, gloop! So, food hell could be a bit cheesy. So

it is either rabbit or a rich cheesy sauce. For food heaven, I have a nod

to Cerys' time spent in Spain it is a rabbit stew. The rabbit legs are

cooked slowly with chorizo, garlic, chilli, and butter beans. With fried

courgettes and grated Manchego cheese on the top! Cheese? ! Don't

worry. Or there could be our food hell. A rich cheese sauce. Made from

Stinking Bishop, poured over a whole head of broccoli, I know you don't

like that, served with sauteed potatoes.

That sounds horrible. Stinking Bishop on broccoli? ! I love that

You will 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 to our

chefs, then please call: FORCEDYELLOW yes.

A few of you can put a question to us live later on. If I do get to

speak to you, I will be asking you if you want Cerys to face either

food heaven or food hell. Right, let's get cooking.

Joining me on the stoves is Jon Rotherham. Jon, what are you cooking

for us? What I am doing, we have lovely heritage carrots here. We are

making a savoury granola as well. If I can get you going on that.

So, heritage carrots, what does that mean, Mr Stein? I have not a clue.

It costs more. I think so.

It means old and forgotten variety? Also it has been in the country for

over 1 United Nations years. That is lovely. It fits in there. Can I ask

Jon a question. Yes. Were the original carrots purple?

Well, I think they were. But then we got orange carrots, and they were

made so after William of orange. Now I am sifting this a little bit.

Sifting the oats. So these are normal porridge oats?

Yes. That is the best way to describe them. We are using some

grape oil. I am chopping hazelnuts for the top?

Yep. So, we have the heritage carrots. I

want the different textures and flavours. I want a pickle element

and a roasted flavour. I wash the carrots. They are lovely like this.

You don't peel them? No. I peel the big ones but these ones,

there is nothing left if you peel them. Ten years ago, if you said

leave them unpeeled, people would say that is not on.

Would you have fired people for not peeling carrots? Probably.

I have to tell you, I would fire people today if they didn't peel a

carrot. Jon, you are fired! Well now I have carrot juice. The tip is to

buy really good carrot juice. If it is too sweet it would become like a

pudding. So a really good source of carrot juice. And even better, if

you have a juicer, juice it yourself. We are going to intensify

the flavour to get it really strong. Also, I said earlier, I would make a

pickle. So in there is white wine vinegar, sugar, a touch of water.

So what sort of ratios are the vinegar to the water? Equal parts of

sugar and vinegar. Half of that with the water. So easy to measure it

out. In there is star anise and coriander seeds for the flavour.

Are you a fan of pickling? I am. I am keen on Japanese food. The range

of pickles and how they do them, it is a whole new element. They are

coming into the dishes now as well. It is a great way of getting acidity

into the dish. You normally associate it with using

lemon juice. But the idea of using vinegars and pickles it more common.

I love pickles. So the roast carrots, olive oil,

salt and thyme on top. That helps to give it flavour while it is

roasting. So they are roasting in the oven. We

have the yellow carrots that are being blanched gently.

Yes. The reason to blanch them is that I want them crunchy. With the

carrots if you serve them raw in pickle, they are too crunchy on the

mouth. So a bit of texture to it.

. Cook them for no more than a minute.

You started off as a chef as a kitchen porter back in Essex, is

that right? Yes, back in Essex. Is that where you met Jamie? We went

to school together. He is a little older than me.

What was he like in school. He is lovely.

He has to say that, he is his boss! The years go by but we still are the

same when we get together. You are talking like him now. He used to

come to my place in Padstow when he was little.

Was he keen on cooking then? Yes. Was he like "Rick... "? I did not

meet him then. But he would come. The heritage is there, the

longevity. History. That is where we are aiming here! I knew that was

coming. Whatever! Now we have the pickled carrots.

They are infused in the pickle mix with the tarragon and the star

anise. So Fifteen, you have a worked with Jamie there. What is the

history there? It is all about bringing the youth through, the

graduates? That is it. It is very much in bringing in the apprentices.

The catering industry is getting bigger. There is a gap of great

talent coming in. With the graduates, it is a record this year.

We have broken the record for the most number of graduates that we

have passed. We are up to 16. 16 graduates from restaurant

Fifteen? Exactly. I am very proud of the guys there.

Are there stories of chefs going on to fantastic things? Over the

generations lots of chefs have opened up successful restaurants.

This year we have had a lot of the guys coming in. They have gone into

getting the jobs straight away. That is what we trying to achieve for

them as well. So here the carrot juice has reduced

enough. I'm happy with that. Here, we have cream and -- butter. Now the

dish has gone from something light to something that I really like! Did

you think it was a bit vegetarian. It was looking healthy for the

weekend. We want something rich and funky.

This is lovely. It is bang on season now. The carrots sing for

themselves. If you would like to put a question

to either Jon or Rick, call us now on: On: This is like a rich sauce

now. That is going to match with the

breakfast cereal granola that is going on here.

I think this is lovely. The oats are great for texture. They

give it a lovely toasted flavour that we want. So in the bottom of

the pan. I will pour the brown butter and carrot juice on there.

That does look delicious. It is looking nice. What is great

about vegetable dishes, you have to work harder to get the flavour. And

that makes for really good dish, I think.

So good ingredients, treating them with love and respect. Giving it a

twist, roasting with thyme, butter... The carrots are nice and

soft. These will have a nice crunch. But what I am trying to do is to

leave it to the carrots. Don't hide it or disguise it. Let the carrots

sing. Let the carrots sing for themselves.

And here is some c rushgs rd. -- curd.

This is unrefined cheese. A goat's curd. It is acidic in flavour.

Ricotta works well with it. And we have the leaves. These have a

purpose. This has a peppereyness that I love from the astercian

leaves. Have you tasted them before? My granddad used to grow them. He

had a pavement. It is a chef's dream.

They are great. I like to use the carrot leaf as well. That has a

lovely flavour. The granola goes on top. And we finish with the grated

hazelnuts. Can you eat the carrot leaves? Yes. They are like parsley.

Wow! Remind that was it is, Jon? Here we have heritage carrots, goats

curd, oats and hazelnuts. Lovely.

Fantastic, buried trendy dish, very fashionable. Here we go. Have a

little try. I think you're vegetarian family would be up for

that. Is this a starter? You could serve

it as a starter. You could even put some barley in there. Do you like

it? Leigh I like the cheese too. We need some wine to go with it. We

sent our wine expert Jane Parkinson to Gloucestershire where she went

for a walk in the woods so let's hope she didn't get lost in the

woods and picked some wine to go with Jon's cracking carrots. Today

I'm at the arboretum where there are more than 15,000 trees, so I can't

think of any where better to check out the early autumn colours. And if

I find my way out I will hit the nearby shops to find the wines for

this week's dishes. Jon's recipe takes the appreciation of the humble

carrot to a whole new level. And there are many rich flavours

involved here, so you choose could something like this peachy flavoured

southern French wine, however with the range of flavours and textures

going on in this dish I find myself choosing a wine from a country that

could write the textbook in making wines that are fruity with texture.

I have chosen this Italian Lugana. Lugana is a region in northern Italy

close to Lake Garda and its white wines are made from a local group

called Trebbiano. The grape is also found elsewhere in Italy and there

are more famous names it goes by. It has a lovely floral aroma to it and

that will work really well with the tarragon in the pickle and the tie

in the slow roasted carrots. But there is a richer tone here as well,

bit like tangerines or oranges. It is lovely and mellow and supple on

the palate and that is fantastic. Pulling together all of those

different textures in the dish. But there is a fruity tang in here and

that will happily take on the punch of the pickle and match-up to be

sticky, squidgy slow roasted carrots. So, Jon, I think this

Lugana elvers on flavour and texture to go with your carrots and goat's

curd, and I hope you think the same back in the studio -- delivers.

Everyone like that? The curd is so good because it's not as intense as

goat's cheese. The curd is good, and happy with the wine? Cheers! It is

very early for that! Rick has a super simple fish recipe. Remind us

what it is again. Well, it is hot Pollock slices in eight tour to wrap

with garlic, ginger and spring onions. But as you have already

given away might secret it has some couscous in it as well. Sorry I gave

away your secret. Don't forget you can ask Rick or Jon a question if

you call this number: standard call charges apply. It is

time for some heritage Rick stein. Here you are on a boat off the coast

of Cromer hunting for crabs in around 1993. Do you remember? I do

and the fishermen were so good at catching crabs. I can't remember

what his name was but my god he was good. Let's take a look.

I suppose I'm very lucky because not only can I buy and cook great

seafood but I get the chance to go out and catch it as well. That makes

writing recipes so much more exciting because I have got a memory

of seeing everything caught and landed. And it makes me quite

passionate about keeping it simple. I had wanted to go to Cromer, famous

for its small meat filled crabs for ages, and leaving the town on

Richard Davis's boat at dawn in the summer was the start of a completely

memorable experience. Here is the old son coming up. Here is a fishery

that really works. There are so many old depressing scenarios of

overfishing and depleting stocks, but here there is only 14 boats and

everyone knows each other and no one takes more than they need. But of

course it's helped by the fact that the crabs are unusually prolific and

live on a chalky shelf rich in food. I asked Richard what makes them so

special. Shallow waters, and it is a good feeding bottom, you can see

that with all of the youngsters. I've never seen that many. The

younger generation are here eating so it must be good ground for

feeding. It is like a submarine. The deeper you go you have to have more

water in your body to counteract the weight of the water on top of you.

If you are in shallow waters the crabs will be full of meat but in

deeper waters they are full of water. Really? I think so. LAUGHTER

It sounds plausible. Anything out of the sea I eat. What about things

like oysters? Lovely. I don't want them messed about, I like them raw

with a nice bit of cooked Sun Fire. Is that what we call some fire? Here

we go again. I can't help it! LAUGHTER

The sea, as we all know, is a big free for all and that's the main

problem with conserving stocks. Here it seems there is a sense of

ownership, much more like the coastal waters of Japan, where

ownership of the sea by fishing cooperatives is common. Richard

describes the fishing off Cromer as a natural form of fish farming. And

here is the result of it, lovely plump Cromer crabs, heavy for their

size. Now, sometimes smell nice, Bertens smells of beer, cognac

smells of cognac! To me, Cromer has the agreeable smell of crabs boiling

in sea water which draws you through its narrow lanes to the source.

Richard's girls get all of the meat out of the crab by crab, which is

the best. McCann can -- mechanical compressed air devices which blast

the meat from the shell don't deliver the same suite, firm

texture. -- sweet. This is baked crab with cheese but not any old

cheese, it is Burke 's world cheese from near Coventry and it is made

out of use milk and it is hard and ideal for grating. It's as good as

Parmesan really. We have this dish in the restaurant for the first ten

years we were open but we gave it up because it was not complicated

enough. That was in about the mid-80s, and that was the time when

you had fans of thinly sliced duck rest, cooked almost raw, with

strawberry vinegar sources and salads with slices of raspberries

all over them. Can you remember those days? Sadly, wheat succumbed

to that ourselves. Now, I just realise what a great dish it was.

All it basically is is clap -- crab and cheese. There is more to it,

take a bowl and add some butter and then add some lemon juice, about

half a lemon. And then about half a teaspoon of English mustard and some

cayenne pepper to give it a bit of sharpness, and some nutmeg, about

three or four grass of nutmeg. To give it a potted shrimp sort of

flavour. The point of mixing the flavouring readings before putting

it in the crab is I don't want to break up the crab much. If you think

about those girls in Cromer, and these are Cromer crabs, I want to do

justice to what they were doing. I timed one of them doing a crab, it

took two and a half minutes to do a whole crab. If you can do a crab in

half an hour I'd be surprised. I couldn't do it much quicker. Two and

a half minutes. To watch them work and the way the crab comes out in

big lumps that his real skill. To them it is just a job but watching

them work is a total delight. Anyway, there is the crab in the

bowl, nice big lumps, you have mixed the flavour ingredients together,

and then you use a big spoon in a big bowl to fold the ingredients

gently over into the crab at not break it up. Then you just take big

spoonfuls of the crab and fill the crab shells. That's what's so great

about Cromer crabs, they just make a nice portion for one. Very obliging

of those crabs, about two or three big spoonfuls in there, tamp it down

a little bit, and then finish with some breadcrumbs and rated books

well cheese, which is sharp but not too sharp, a bit like Parmesan but

so interesting. And then into the oven for about ten minutes and then

out. And then you eat it with a couple of squeezes of lemon juice

and a glass of English cider. Rick, you have not changed one bit!

I have a bit less hair now. There's nothing wrong with having less hair

it be all the sea air! I don't get out to sea as much as Rick but I

have some great bridges on my doorstep in Buckinghamshire. There

has been a bumper year due to all the wet weather for blackberries

this year. I'm sure you have been out collecting them while walking

the dogs so I thought I would make you a BlackBerry fool, a delicious

desert. First things first, butter and sugar will go into eight pan.

Are you a fan of blackberries? Totally, it is part of the foraging

thing, eating what is around you. In the Festival I'm running we have

pick your own blackberries as part of the festival. Pick your own

blackberries festival? I like the sound of it. It's unusual, it's

called the good life experience. Is that based on the Felicity Kendal

kind of thing? Pretty much, getting off gadgets and getting away for the

good life, and lots of chefs are coming. Cook yourself thin, she is

going to be there, so you can ask her how to do that. Cook yourself

thin. Is that what you are doing? Slowly! Slowly! Where is the

Festival? It is on the border between Flintshire and Cheshire,

about 25 minutes from Liverpool in the car. Somewhere near Northway

is. The former prime Mr Gladstone, we are taking over his estate

there, so it is beautiful. What sort of things have you got going on? I

don't know if this is true, but I've read that you can learn to skin a

rabbit, cook on a campfire and throw an axe. What an amazing weekend that

sounds like! How are your axe throwing skills, Carys? It's the

kind of festival where you learn new skills. I've never thrown an axe

before. It's going to be a fun Festival! It is a company from New

York that are coming. They are beautiful axis, bright colours, but

I don't know, it is learning a new skill kind of thing. Why did you

want to throw an axe? I want to sometimes! Busy kitchen! LAUGHTER

The dangerous thing is, though, we have chickens running around and

alpacas and donkeys, so I hope the throwing is kept away from that.

When is the Festival? It is next Saturday, 20 of September. The 20th

September. It is a day away from the daily trudge and humdrum, a dollop

of the good life. Is there music, will you be performing? There is

tonnes of great music. Basically what happens is I went into this

shop and they had a kitchen manifesto poster on the wall, add

more garlic, eat small greens, open another bottle and turn your phone

's off. I got talking to the owners, and that was it. That is

better than keep calm and carry on! We should have them in everybody's

houses. That sounds like a wonderful mantra for life. We got talking

about the fact it would be great to have a festival where you got away

from everything. And you are heavily involved in the music. And you are

still involved in music now, presenting a show on radio six. I

have a show on Monday morning -- Sunday morning when the archers

Omnibus is on. I'm on the other side. I have visit from early jazz

to Jimi Hendrix, two Cuban music. I love music from across all genres

and music and that's pretty much what the Festival is. Completely

eclectic. There is a band called Patrick. -- paprika. It is right up

my street but I will listen to it because I like radio six. The London

bowl Gehry and choir will be there. They will be doing their things --

Bulgarian choir. And we have a harp player and a good old tiny band that

played banjo and real old-time stuff. It is all try it yourself,

singalong, Dan so long and make a noise. And throw an axe! -- dance

along. Would you be able to go without the VIP area, Rick? I knew

this was going to deteriorate! I must say about the blackberries.

Wild blackberries are so much better than farmed. Tame blackberries. Yes.

There have been loads. We were in Pembrokeshire. They were all over

the hedges. These are tame. That is why I am

putting a little zest of lemon. When you say these are wild, no, they are

absolutely furious! It's early! Nice one, Rick! OK. So the blackberries.

Literally stewed with sugar, butter And I will whizz them up. So they go

to a puree. This puree, I will mix with a custard. This is a simple

custard. Cream, milk, eggs, sugar. I will cook it out. If you are very

technical, you have to get it to 82 degrees, or just a bit thick. That

is fine. So, just a bit thick custard and a

fool. I'm not sure where this is one is going.

I am saying nothing. Leave it to the master over here.

Absolutely. So cook it out in it has thickened. The puree... That whizzes

through. It is a sophisticated machine there?

It is great. I have seen a few people that buy them for domestic

use. It seems expensive to me? But they are very good. It is like

everything that you buy. If you buy something good it is more than

likely going to work well. Like going to a restaurant, Rick! If you

buy a great piece of turbot, it will be delicious. I remember filming in

Germany. I am doing a turbot dish in the Baltic. Saving look at that,

that it would be suitable for my restaurant. He said "at ?25! " So,

that is the custard. It is in the fridge. It has thickened up. We are

doing equal parts of puree and custard.

We are whisking it together to make it a fool. You could do it with

cream. But the custard gives it an extra richness.

I am going to mix it together and put it into another gadget.

Here we go. I have not seen this since the '80s.

That looks extremely expensive! They are not, about ?30 on the internet.

The best thing, when you buy things for the kitchen, you use them once,

then stick them under the cupboard, well this one doesn't take up that

much room! That is funny. It doesn't take up much room, so you

have nothing to worry about. And it is very good fun.

Can I try it? You need a special licence! It looks fun.

It is fun. And I am pleased you are using light, bright colours! Give it

a good shake. Get lots in. We are going to mix a few more blackberries

with the puree. Let me grab a spoon. But I will leave you with that one,

or you will have nothing to taste with! I will bind it together and

put it in the bottom of the retro dish, I was going to say but as the

word of the day is heritage, seaside, custard glass! I like the

word "heritage." Now this biscuit is crumbled. It is made with mace. A

beautiful English spice like ginger. I love mace. Are you a big fan of

mace? I was watching the potted crab VT. I am surprised that they did not

put mace in it. Now a little squirt of this and keep

our fingers crossed it comes out now.

I lived in America, they don't serve you proper cheese, it is blocks of

cheese, fat. Listen. Go gently.

What do I do? Oops, slower. You nearly used all of it in one

dessert! It sounds great. It sounds like I'm making a coffee!

I'm trying to get a job in Fifteen! There we go. And on the top of that,

I am going to put a little pinch of mace.

It doesn't looks a good as you hoped, does it? It looks better are

more artistic! It looks home-made! Dig in and have a taste. Let me know

what you think? Yeah, that is very nice.

Brilliant! We'll go with that. So what am I cooking for Cerys at the

end of the show? Probably hell! It could be a food heaven, rabbit and

Spanish inspired stew. The legs cooked with chorizo, garlic, chilli

butter, beans and carrot. Finished with cheese, an extra helping now!

Or, Cerys could be facing food hell. A rich cheese sauce. Made with

Stinking Bishop, cheddar and gruyer, poured over a head of broccoli,

served with garlic and thyme, served with a bacon chop and a few extra

potatoes. You will have to wait until the end of the show to fine

out the final result. Right, time now to delve into the fiercely

competitive world of the Great British Menu. This year's banquet in

honour of the 70 anniversary of the D-Day landings. Chefs, Raymond

McCardle and Chris McGowan are battling it for the final.

Good luck, boys! Both chefs must focus on a strong start to the menu.

The first time I have met the judges. It makes you feel you have

to step up a level. It makes you think about this. I would love there

to get there to be a representative for Northern Ireland.

I agree. Raymond is making a pigeon post.

Served up with a message in a pigeon's claw. The self-s dishes to

be judged by a banquet guest of honour. The granddaughter of Winston

Churchill, Cecelia Sands. Welcome.

Lovely to me you. Hello. What do you have there? This is a

photo of me with my grandfather. A year before D-Day. It is my

chestening. It is nice that he came as he must have had a lot to do.

Goodness. In 43, a wonderful picture of him. Was he keen on his food?

Very keen on his food, absolutely, yes.

Raymond kicks off his Normandy-inspired starter with

figure flapjack and beetroot jelly. Followed by risotto and roast pigeon

breast. The plate is finished off with a blackberry sauce and confit

pigeon leg with a message carried in its claw.

OK, ladies. Away you go. That's good pigeon.

It has a little message. How sweet. The great advantage of pigeon post

is that you could eat the mess anger, that is what I will do.

It is saying that this is sent from sea to shore via heavy battle fire.

I do think that this is absolutely delicious. It looks like the items

have been thought out. So do you think that this meets with your

grandfather's approval? I think so. He was a great animal lover, though,

that may have put him off on the plate. I think he needs a medal for

bravery, if nothing else. Up next is Chris and his renamed

starter, Fly for Victory. He starts his plate with smoked red, golden

and baby beet roots. Next are sandwiches filled with duck butter.

Finally his breast and leg of wild duck, topped off with a beetroot

sauce. These are ration books to be given

to the judges with their starters. I have always wanted to eat from a

bird bath! I think it is absolutely delicious.

I really like the beetroot. And that yellow beetroot is very good. I just

don't like the taste of the duck. I don't like the duck. I don't like

the balance of flavours. I think he has cobbled it together to change

something. I don't think he has thought about

the brief at all. This is just tacked on it is interesting, the

ration book. But I have to say there is not

evidence of rationing in my grandparents house. He was sent so

many presents of food! Raymond's Memories of Normandy fish course was

inspired by his trip to the D-Day beaches. It features a strong French

cheese sauce. There is Normandy cider, topped with tapioca dressing

and cavia are. Finished with a French cheese sauce.

It is very pretty it is certainly memories of Normandy. I spotted a

great dollop of caviar. I was not aware can was produced in Normandy

in large quantities. No but we will forgive him.

It is delicious fish. I love John Dory. This is really good.

Delicious. I think that the dish was delicious up to the point of the

taste of the camembert. I agree with you. I think that the problems of

the Memories of Normandy have gone too far.

Did we need the sauce at all? No. Do you have memories of fish My

grandfather loved fried fish with tartare sauce. He did not like

things dolled up. It would have been an improvement over the cheese

sauce. And now We Are Captains Of Our

Soles. Chris plates up spinach and sea vegetable puree. And adds his

butter-poached Dover sole and long-necked clams. Next are the

bechamel sauce and clam meat. Garnished with pore sea vegetables.

It is slightly big? But it is a fish course. It is meant to be a little

more generous. That is beautiful. It is so pretty

and fresh and clean it is just the sort of food that I like to have.

There are wonderful briney spell smells coming off that. It smells

like the sea. It smells exactly like the sea.

Wonderful. The sauce is fresh, perfect. Not so creamy. What I like

is that the dish, the quality of the cooking is outstanding. It is a

substantial dish. I like that. Chris has come storming back.

In 1941 my grandfather made a speech, when he said we are the

Masters of our fate, the captains of our souls. So he has a sense of

history too. That is very nice indeed. I can see him eating this.

OK, you can see if Chris has done enough to get through to the final

in 20 minutes or so. Still to come this morning on Saturday Kitchen

Live, Antonio Carluccio and Gennaro Contaldo are in the Italian region

of peed peed. -- Piedmonte.

They are making a delicious Italian sauce with tagliolini.

James may have the week OEUF but we?ve still got plenty of egg puns.

And don?t EGG-spect things to be any easier for Jon and Rick either

as they go head to head in today?s omelette challenge.

I want EGG-cpetional EGG-samples from both of them and I won?t

Great I've used all of your egg jokes. We'll Cerys have a rabbit and

chorizo stew with white beans or whole roasted broccoli with cheese

sauce? You can see what she ends up with at the end of the show. It's

time for things to get a little fishy because cooking next is the

king of the ocean himself, the amazing, the incredible, the one and

only Rick stein. Oh my gosh. How are you? Very well. What are we doing?

We are doing Pollock, it's very conservation friendly. It's one of

those fish I always bang on about because people always seem to want

to eat cod, haddock or place and there is pressure on the fish stocks

of those because everybody wants them. I'm going to roll it into

couscous in a second and serve it in a wrap which I would like you to

make. Wrap? Tortilla actually. Tortilla is the name but wrap is in

trend. Like Jon Rotheram over there. Is he on trend? He has a beard and

wavy hair. You are a bit envious. I am very envious. I'm just slicing up

the fish and giving it a season. Is Pollock more bony than card? I used

to think it was. Now it is not. -- codfish. It's a bit more mild in

paste. Some people might say bland. In terms of fish it is beige. You

have lots of flavours here. I've got lots of flavours. I'm just going to

say, I'm dipping the card macro -- codfish in here. I want people to

cook simple dishes quickly. So I just took out any extraneous

information and that included putting the fish in some milk. It

doesn't matter. Took out the general bits you don't need. That's it. Lots

of recipes are to conduct a did. This is tortilla dough, plain flour,

oil, salt. It is unleavened it does not have any yeast in it. The thing

is about these breads, of course you can buy your own raps easily now,

but making them is so simple -- wraps. When you bake them... Well,

pan fry or roast. These are some we have done and arrested them a little

bit. Salt, oil, flour and a bit of water to form the dough. I'm

surprised people don't do it more because I do at home. I have dough

in the fridge and if I want something for breakfast that is

really liked I quite often heat up the pan with no oil and off we go. I

will clean that. You can wash your hands at the back if you want, Rick,

and I will roll out these two tortillas. You are making it look

easy. I think making something like that is pleasurable. Is the recipe

in your latest book? Yes it is. I've just noticed you have a book out

too. I have got a book out and I've given you a copy. You are a bit like

a travelling salesman like me. In the boot of my car I have also found

one of my first cookery books I ever came across. When I was a young

lad, about Fifteen or 16, I came across this. This is one of my first

English seafood cookery by Richard stein. Never heard of him! I know!

Can I just point out that this Rick stein claims that he worked in

Australia, New Zealand, USA, Canada and Mexico, doing whatever jobs he

could as a scenery shift on a television studio. Don't give him

any ideas! And as a grease on a German cargo ship. Is that real?

Yes, I wrote my own autobiography. Under the mackerel sky. I said about

all of that. I did have quite a colourful youth, trying to find

myself as a young man. I had read a lot of Ernest Hemingway when I was

young so I did these jobs in places like abattoirs trying to make myself

tough, but actually I just hated it. I hated it and I hated the abattoir

but I still cooked the meat and eight it afterwards. I remember

getting rump steak for about $4 and took it home and cooked it myself in

my little digs where I was staying. Travel has been massive for you.

We've seen on the television shows over the years. I was going through

the research on the shows I watched growing up as a chef thinking how

fantastic it must be to be a cook. French Odyssey, Far East and

Odyssey, Spain, India, Mediterranean, but above all food

heroes of Britain. That was great and I'd love to do it again. It was

so much fun going around our own country, including Scotland, joke!

LAUGHTER You might get into trouble there.

Oh well. Talking to ordinary people about what they like to eat. I just

want to explain what I have done there, I put some garlic and ginger

in the pan and some extra oil and that is what is going to flavour

everything in my tortilla, which you are making so well. This tortilla is

puffed up and the air is coming out of it. It looks absolutely lovely

and it makes it. I wrote the recipe so that you could make it with

bought in tortillas, and also to make it with bought in chilli

source, because I just want people to make it. This really is an

eclectic mix of traditional flavours from around the world. It is a bit

of an Australian experience. They are, and we are now, very used to

just taking... That is good, the best I've seen. That's better than

the one I did in rehearsal! I'm saying nothing! Why am I saying

wrap? Tortilla. Pan-fried in couscous. Some flavoured oil over

the top. And some spring onions, some bok choy, or Pak Choi, I never

know which. That is raw. Yes because you want some crunch, I could have

put it in the pan but I thought not. Either Tabasco or Sriracha, both

slightly vinegary. Good, you have done the coriander. Some chopped

coriander. Slightly vinegary chilli sources which are good for this

dish. Lift the beige fish. That's what it is all about, you don't

think of fish being full of flavour or not. Thank you. That looks

lovely. You think of it as something that you contrast. The last season I

did was India, and people say you cannot do Currie with really good

fish. Well, I tell you you can. -- curry sauce.

fish. Well, I tell you you can. -- curry sauce Tell everybody what the

dish is. Sliced hot pollock and piadina flatbread with garlic,

chilli. What a lovely title. Come over to the table, come with

me, Rick. Cerys, look at it, I have to say it smells fantastic and there

are some wonderful flavours. It's a bit difficult to eat. You can be

ladylike about it or you can be like Jon, pick it up and stick it in your

mosh and get on with it. So because Chris is not cooked? It is cooked --

this couscous is not cooked. We need some wine to go with this so let's

head down to the West Country to find out what our expert Jane

Parkinson has picked to go with Rick's perfect pollack.

Rick's fragrant fish is crying out for a cool and crisp white, so you

could choose something like this Sauvignon which is made near the

Chilean coast so it has a salty tang to its fresh green flavours but

ultimately I want a wine that has both zingy freshness and a bit of

weight behind it to go with the crunchy couscous coating, so I've

chosen a delicious retro- cool classic, Mayne de Beauregard from

Bergerac in France. This is a typical Bergerac white wine. It's a

blend of two grape varieties. One is the fresh and fruity Sauvignon blanc

and the other is the richer and nuttier Semillon, and together they

make a match made in heaven. You can really identify the 2 grapes on the

nose as well. There is that lift from the grapefruit, but there is

also a waxy Apple character from the Semillon. What I love about this

wine with Rick's pollack is that it works with the contours of the dish

so it is fresh enough to work with the bok choy and spring onion and

delicate meat of the pollack, but also pretty enough to work with that

kick of heat from the Tabasco and the powerful flavours of the ginger

and the garlic. And then finally it has a whole Sumner the character and

that's going to be fantastic with the toasted tortilla and the nutty

couscous coating. So, Rick, I know that you know your wines and I hope

you find that this old school gym meets your very high standards.

Cheers. It is like a chapatis. Another

continent we can put into that dish! You could for your eggs on their or

anything. Are you happy with the wine. There is a lot of Chile in

there and I like the Sauvignon. Very clean and crisp. It's time to find

out who was going to represent Northern Ireland in the Great

British Menu final. Raymond has had a disaster with his

oxtail hash. It is totally torched. This is not what you need on finals

day, is it? But it is Chris Hill is up first with his main. Suckling pig

nose to tail using the shoulder, legs and loin, along with black

pudding. Chris starts his plate with onion puree and roasted carrots.

Next on it is black pudding and pork shoulder. And his onion which Tom

Ford was too better. Just a little sprinkle. I will not change that

aspect because I like it. That is you, and this is me, know what I

mean? Next, bone marrow and pork loin served with his source in many

saucepans. That is brilliant. OK, the pig club.

That looks good, doesn't it? We're not going to go hungry and smells

good. It is a real looker, beautifully presented dish. This is

a festival of meat, that is one of my concerns. It is a big dish and

there is a lot of meat in there. I've never eaten black pudding and

I'm a bit nervous about that. You have a treat in store. I think the

black pudding is absolutely outstanding. I don't like the gravy,

I don't like the carrots. Do you like the carrots? I do like the

carrots. I like vegetables more than meat. The pig, the whole pig, and

nothing but the pig and after the war you would not have thrown away

any part of it. Do you think this is an appropriate dish for such an

important occasion? No, you need something to get your teeth into.

You wouldn't want to think about what you are having so much, it

needs to much picking at. Raymond is next with his 2-part Maine, officers

mess of beef sirloin for the officers and brisket for the

soldiers. His office's plate starts with rescued oxtail hash, peas and

onions and then slices of beef sirloin. Then it is the eve brisket

for the soldiers element along with vegetable stew. Finally a mushroom

sauce is drizzled over the officer's plate and his two part

main is ready. OK, there you go, ladies. Thank you.

is for the other ranks. Perhaps I will go that one a try, if

you don't mind? You have that. Let's go crazy.

You really are an officer and a gentleman! This is a delicious piece

of meat. Can you imagine at the final dinner,

this going down in front of everybody? Mess tins? I think it is

a mouthful that everyone would enjoy.

This dish is lovely. There is nothing original about it,

it is meat, ah two veg and gravy. But the stew is outstanding.

Would your grandfather have approved of the stew? I think he would have

done. It is appropriate for the occasion. The soldiers, arriving on

the beaches, if they could have gotten hold of this, they would have

been thrilled it is exactly what they should have been served.

With with you course to go, Chris is plating up first.

How are you you feeling about the dessert? I am not changing anything.

I believe in it. He is serving coconut sponge with

rice pudding ice-cream and cans of pineapple on the side. He starts

with a coconut sponge and lime k rushgs rd. With a passion fruit and

citrus cream. Next on is the pineapple, wrapped in a tuile.

Take it with you ladies. Thank you very much.

Pretty! This looks good enough to eat.

And coconut ice-cream is my favourite. It is happy. It shows the

degree to which the chef himself has gone into the detail and thinking

about this. I am giving him credit for that.

Oh, look at that. And chilli. I do like pineapple well chilli. The

coconut thing is just OK. I think it is OK. Would year grandfather have

liked ice-cream? What was his favourite pudding? He loved

ice-cream. I don't think he would have failed to have liked that. It

was good. And the final dessert, Comfort with

Style. A treat for the homecoming soldiers, returning from D-Day.

Rammed starts with a sweet pudding sponge with a caramel puree. Peanut

brittle, served with brown butter ice-cream in helmets.

Maybe... It could have done with a little more custard. OK. Thank you,

ladies. This looks great, doesn't it? This

is something, before I even eat it, I could see it at a banquet. But

waiting for half an hour for the custard. What custard? I got a

smear. I am trying.

The cake is solid and dry. . I like the little helmets. I do

like the brown butter ice-cream. That is the best bit. After that, it

is diminishing, isn't it? Welcome, chefs. How are you feeling?

Exhausted... Anxious... Youst have evoked a wartime spirit in the

dishes. But I am sure you will want to know, who is the chef going

through to the final in the Great British Menu. The winner is...

Chris. Great. Well done, you. Well, done, Chris. Right it is time

to answer a few of your foodie questions. Each caller helps to

decide what Cerys is eating at the end of the show. Who is first on the

line? I think it is Fran from the West moralities. What is your

question? I am moving to Cumbria. I have a beach covered in limpets. I

need a recipe for cooking them. That is tough.

You only eat the base. Treat it like octopus or abalone. I would go for

two hours with olive oil and cinnamon in a low oven for literally

one-and-a-half to two hours. Thinly slice it with salad served with soy

sauce and lemon juice. That sounds delicious. Food heaven

or food hell? Food heaven, please. Now, Dean from Cheshire, what is

your question, chief? I have an ox tongue. It is from the market in

Wilmslow. It is a white beef. It is a rare breed.

A rare breed ox tongue. I want to know the best thing to do

with it? What is the best? Jon? I would put it in a boiler, let it go

cold. Peel the skin off. Then pan fry it like a steak and serve it

with chips and horseradish. How long to cook for? About two

hours. So slow braise. Slow cooking or

serve it cold with coleslaw. It sounds delicious. Dean, what do

you like, food heaven or food hell? I have to go for food heaven.

Lastly, we have Cam from Bedford. What would you like to ask.

Hi there. I am a huge fan of your work, Rick. My family are from

India. I know you like it there. I would like your take on a perfect

curry and how to go about doing it? I would say, I will not go for the

great lamb or goat curries from the Punjab but go to Southern India for

the madras fish curry. It is easy to do. A nice fish, simple spices,

garlic, ginger, turmeric, dhaly, coriander and some of the very, very

tart flavour, its name escapes me... Tamarind? Of course. Tamarind and

tomato. What sort of fish would you use? Any

thick pieces of sea bass, bream. Slightly oily fish is best. Snapper

if you can get it is perfect. That sounds delicious. Just remember

the tamarind, Cam. What would you like for Cerys? Thanks for that,

Rick but I'm afraid it is food hell! Hell? ! Right, it is time for the

Omelette Challenge. Jon, can you dislodge this man? I would like to.

Listen guy, you know the rules. Choose any ingredient you like from

anywhere, as long as there are three eggs in it. Now, I will make sure

that the omelettes taste nice, that they are not like scrambled eggs and

the clocks stop when the omelette hits the plates.

This is for you at home. The guys cannot see how they are doing. Guys,

are you ready? Sort of. Sort of. Ready, three, two, one, go!

That was both very, very close. Are you going to penalise me for the

brown butter? Most times on the show, we normally have omelettes

underdone. Rick Stein has managed a well done omelette! Incredible.

A well done omelette in a race! OK, Jon, there are lumps of butter

there. It is garnished.

That is homage to James Martin not being here. Lots of butter. OK,

right... Jon, 30.16. Good time. You're on the board, mate.

But you are down there on the side. Lop-sided. Now, Rick... You are 28.

28.88. What? Rick, that is quicker than the last time but nowhere near

the middle. What about Jack, have I beaten him?

I don't know. Where is he? Yes! You have beaten Jack! Yes, I have beaten

Jack, my son. I tell you what, Jack, you are going

to like this... # It's all over the front page! Nice

tune, that, Cerys. Thank you, a golden oldie.

OK, so will Cerys get her food heaven or food hell? A three close

sauce to go with a whole roasted head of broccoli. Jon and Rick will

make the choices whilst we go on a shopping trip with Antonio Carluccio

and Gennaro Contaldo. They are just after one thing, white t rushgs

ffles! When Italy became a big country in 1861, the regions may

have united, politically but they did not gastroniomically.

And there is a surprise here. A bet is a bet.

In the early winter, there are deals done involving hundreds of thousands

of euros. This happens nowhere else in Italy. It is unique to the

area... My area. We have come to meet my old deal are, Sand arings

ino. Oh, they are just like gold...

Truffles! Sandrino is more or less the king of the truffles.

He is known to have only fantastic fresh stuff. He is clever to buy

from people like this gentleman here.

Here are no cheques, no credit card. Only cash.

How much do you pay for the truffles? 700 for a kilo.

It is for me a memory of childhood. November, a dog, a little mist. The

dog sniffing away. I was always able to bring one home. It is fantastic.

These truffles are known around the world as the white truffles of Alba.

There was a campaign in the 1950s... They are saying they don't have any

but there is a box full. That is because Gennaro is an

outsider. This is my area, only I can do a deal.

The intensity of the smell is what to look for. When you cut it in thin

slices, you have to have the maximum flavour.

Large and three small. That is all together 163 years

years. One of my favourite recipes is

chicken livers with white truffles. A typical dish of Piedmonte.

Wow! I am not used to this bicycle anymore.

But this is for the love of food. Yes, you bring me something,

probably... Smell first. Shock! So, what did my good friend

bring? Oh, that is fantastic! My truffle.

OK. We use it. You know what I am doing here? What? Wonderful

tagliolini, just fantastic. It is simple, with wonderful bur. Unsalted

butter. Then I put cobbed onions. Meanwhile, prepare the chicken

livers and cut them in small cubes like this.

This is really my type of cuisine. This is moth, moth. What is moth,

moth. It means maximum flavour, with

minimum effort. This cooks so quickly.

I am putting the salt in the pasta pot.

Now, just a little bit of wine. This is fortified wine.

A little bit of sherry would be good.

A little salt. And a bit of pepper. Now we grate a little of the truffle

to give a fantastic smell. A little there. The rest we are putting on

top. Shall I put the pasta inside.

Lovely. It cooks in about one-and-a-half

minutes like this. This is a little trick to make the

pasta very soft. And then I add a little bit of butter to make it a

little bit creamy. That is fantastic. I cannot wait to eat it.

Is it ready? Just about. Now the PS2 resistance -- piece resistance. And

now some lovely Parmesan cheese. They say this dish is for kings and

pigs because the truffle is for the pigs and the King the same. What do

you prefer to be? Antonio, I prefer to be the king. I'm sure you would.

The delicate, little spoon. Mind your own business, the only reason

why because you cannot do it like I do it. Only somebody in the south of

Italy can eat like this. You are very greedy when you eat this stuff,

Antonio. Don't talk to me about greediness because you can show

quite a lot. I don't think you have any mirror inside your house,

Antonio. I don't care, it's delicious. Well done. For once in

your life you have shown me you can cook something. OK, you can go,

because we are busy now. Thank you and goodbye.

Wonderful stuff. I love those guys and there is more from those two on

next week's show. Tom to find out whether Cerys will be facing either

food heaven or food hell. Your food heaven would be this, rabbit with

some chorizo, some of butter beans, Sorrell beautiful stuff. Food hell

is this: Stinking Bishop cheese, lovely stuff! It is a cheesy saucy

mess. Three cheeses and a whole roast broccoli. Which one do you

think you have got? I hope everybody will pick rabbit. Everyone barring

one person has gone for rabbit. Thank you! Everyone has gone for

rabbit, so you get food heaven. Let's get going. Let's get cooking

with Rick stein. Don't you worry, stand back and watch the experts. It

is all right. If some of the good find the experts for us! Where are

they? Summer Rae has gone to get the experts, Cerys. Don't worry, enjoy

and any question you have for Rick about cooking rabbit he is the man.

Not only does he cook fish. Do you have to cook rabbit for a long time?

I guess so but not that long because it's not that... The one thing about

rabbit is it has a low-fat point and the problem with that is if you

overcook it it goes dry, a bit like cooking fish. Peel these carrots,

Jon. It's very popular in Spain. I went there when I was younger to

live and they make casseroles with it. Conejo with chorizo. Conejo, so

you can speak Spanish? Yes, a little bit and I like to go to places and

be able to ask for food. Your time in Spain was spent well? Yes, I went

fruit picking their and I went to learn flamenco guitar. If you go as

a Welsh girl to learn flamenco guitar they laugh at you because it

is a man's thing. I met a dancer in New Zealand who spent a year in

Jerez with a flamenco troupe and I asked her what it was like and she

said she hated flamenco people. I will get cracking on, you keep

defending the Spanish and the Scottish! We will just keep looking.

We will keep cooking. I have done the chorizo. I will do the little

Philips. Nice and lightly cooked, that would be fantastic. I never got

into Spanish tripe. I did. Did you? Let's talk about tripe dishes on TV!

It is all going horribly wrong right at the last minute. We have fried

off some chorizo. This is very good. My mother used to call this pirate

grass. That is Sorrell. If they had scurvy they would jump off the ship

and pick these and eat them. It almost tastes like lemon, it has the

very high citrus flavour. That is what we are going for here. Can you

buy Sorrell in supermarkets? You can grow it easily in your garden. I

know that you can grow it! Like Cerys says, grow it in your garden.

It is like phenol, where can you get that? Supermarkets don't sell it,

the herb. It's a shame and it is such a lovely flavour. Can we use

this programme to say, why can't we have fennel? You are Rick stein,

everybody will say we can have more fennel now. Now we have the chorizo

and the lovely flavour to be the base level for the onions, carrots,

celery and garlic will stop can we chop some garlic in their will stop

and then some chilli, so garlic and chilli going in. Fresh chilli? Of

course, fresh chilli. Shall I put some butter on there? Good idea. In

rehearsal this went very well and it is now going horribly wrong, we have

drunk a lot of wine. I hope you left the seeds out of that chilli. The

seeds are in the chilli, loads of flavour! These butter beans are from

a ten and drained but you could cook your own. Could you use chickpeas

question mark you could use chickpeas, different types of white

beans, whatever you want. Now some red wine and some sugar. This is

going back to Jon's pickle where you have the vinegar and sugar mix. This

is a classic kind of French undertone called a gastric, with

sugar and vinegar. That sounds nasty. It sounds painful! It gives

the dish a beautiful acidity. If you use vinegar on its own it gives the

whole dish that taste but if you had it into the cooking it is more

subtle. The chorizos have gone back in. Sliced, diced and fried. Into

that I will pour some chicken stock. And have you got the coloured

rabbit, Rick? It is coloured on one side. Because you spent so much time

cooking and talking I will let you get away with it. There you go. You

want to colour that. Stand back. That is the legs and the shoulders.

Everything is in there. It is a whole new TV series. Four chefs and

one stove, the shoulders go in. Then we are going to stick the lid on top

and cut this for a roundabout 45 minutes. You are going to rest them,

Jon. They should be nice and pink in the middle. Could you open the oven,

young Jon? We are going to swap out. In addition, arrest the chicken and

take him to the nearest police station! LAUGHTER

Rick stein's one-man stand-up comedy show, live at the Apollo, taking

over from Josh Bishop -- Jon Bishop, starting when? This has been cooking

for around 45 minutes to one hour, into that go the courgettes,

Sorrell, some of these courgette flowers and we are going to stir

them through, have we got a big spoon? And then we are going to

serve it up with grated manchego cheese on the top. OK, we are going

to put the shoulder and some of the chorizo and beans and courgette

flowers. And then on top of that I'm going to put a bit of cracked black

pepper, somewhere along the lines that is. A little bit of lemon zest,

and then a little bit of grated manchego cheese. Some pepper on. Put

those on, I will crack the wine, get the knives and forks, Rick stein.

OK, here we have a lovely Cotes du Rhone that is going to go with our

dish. And then I'm going to pour this in. Get in there, guys, have a

little taste. This is a wine from Sainsbury's. All of it is ?7. That

is all from us this week. I want to say a massive thank you to Jon

Rotheram, Rick stein, Cerys Matthews and Jane Parkinson for the wine

choices. All of today's recipes are available on the website. Please go

to bbc.co.uk/saturdaykitchen. Don't worry, James is back next week with

more fantastic seasonal recipes. If you can't wait that long to catch up

with Saturday Kitchen Best Bites tomorrow. Thanks very