14/01/2012 Saturday Kitchen

Good morning. Get ready for 90 minutes of fantastic food

guaranteed to inspire you. This is Saturday Kitchen Live. Welcome to

the show. Cooking with me, live, in the studio are two very different

chefs. First, a chef who is passionate about classic British

cooking which makes him perfect for his brand new job, in charge of one

of the great London restaurants, The Wolseley. It's Lawrence Keogh

Next to him is the powerhouse behind the healthy fast food empire,

Leon. Making his Saturday Kitchen debut this morning. It's Henry

Dimbleby. Nervous? Feeling fantastic! I guarantee you will

have great time. Good morning. What is on the menu.

A classic beef stroganoff with pilau rice.

It is normally done with frys, or potatoes? Yes, but we are doing it

with rice. Doing it with the tail end? The cheap cut and lashings of

double cream. Henry, follow that.

I am making a spiced Indian meatballs. It is a recipe that my

mum used to make with cumin, coriander and garlic.

Sounds good to me. I have used a cream cheese fpls.

So two different but delicious dishes from the guys in the studio

and we've also got a great line up of recipes from the BBC archive too.

Today they're from Rick Stein and Keith Floyd as well as more from

the search for the latest Celebrity Masterchef. Now, our special guest

is a star of both stage and screen with award winning performances on

both. He also happened to be part of one of the most successful

British movies of all time, Four Weddings and a funeral. I am sure

you have seen it, guys? They are Welcome to Saturday Kitchen, David

Haig. Nodding! Now, one of the busiest act overs in Britain?

nice to hear. You seem to have hit it on TV as well as on film and

stage as well? I do. I get a great mix. The great love, I have

realised after 30 years is theatre. I probably do more theatre than

anything else. Theatre is serious as roles as well,

but we know you from comedy, The Thin Blue Line? Yes. The overall

perception is comic roles. With the moustache, which is why this is a

fine event. Is it gone for good? It has for the

play. It is about an accurate crashing -- character in history.

The Madness of King George? Yes, retitled for the film, The Madness

of King George! The Americans thought, well, we never saw one or

two, but any way. So sarting in the West End next

week? Yes. So, you are here to eat. Now, of course, at the end of

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

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

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

our studio guests and a few of our viewers to decide which one you get.

How sadistic are they? So, food heaven what is it? I think that I

love venison above all. I like game and venison there is a richness of

texture and flavour there. That sounds good to me.

It is available all year, especially this time of year?

Why is that? It is the season for it now. A lot of the venison is

farmed now. A lot of good venison. So what about the dreaded food

hell? Always cauliflower. I'm sure it can be wonderful. I love food

generally, but I mean, cauliflower always, I would put it in the end

of the line of vegetables that I would like to eat.

I hope to change your mind. So either venison or cauliflower. I

have something perfect for a cold winter weekend. A roasted smoked

loin of venison. Roasted in a hot pan, served with a beetroot puff

pastry tatin. Traditional done with apple, but this is savoury.

Finished off with a little bit of redcurrant jelly. Or food hell, the

cauliflower which I will combine with lots of flavours, the

cauliflower is cooked with chicken storpbgs onion, garlic, cream. --

stock. With a little bit of apple puree.

It is getting worse! That is the point of it! So, let's meet other

chef table guests. Sandy, you have your daughter with you? Yes.

You are looking fine, you lived in London then moved to Norway in 1888,

so Norway has done you a world of good. As well as fans of food,

motorsport as well? Tell us about that? I am a pret head. I have a

brother, he has his own racing team. I was a right groupie, around the

tracks, Brands Hatch, civil stone, all of them. That is all the sport

I'm allowed to mention, but if you have questions about food or

motorsport. Fire away. You get to decide what David is eating at the

end of the show. If you would like to call us, call

this number: If you are on the show, I will be

asking if David gets food heaven or food hell. Right it is time to cook.

Yesterday this man was cooking at the Borough market, but tomorrow,

he is in charge of the Wolseley in may fey. A tough job. Great to have

you on the show. Congratulations on your new job. Tell us about the

Wolseley, and the dish you are going to cook? Well, the dish is

beef with paprika, white wine, lots of cream and mushrooms it is firned

with ger kins and -- finished with ger kins and more cream.

It is a proper dish. So, a little bit of rice to go with

So, a little bit of rice to go with it? Yes.

With the fillet you take this down here.

So, this is the middle bit here. This is obviously not used a lot.

You can ask yourb urb -- your butcher to do that.

You can do this with chicken. Sirloin? Yes, but there is a secret

to this dish. There are simple techniques to follow and procedures.

If you don't get it right, it ruins the whole dish. We are going to

keep the beef rare. So, the stro beef this is a classic

-- so, the beef, this is a classic dish? Yes, once you are classically

French trained it is like being a musicians, you can change styles

and move around. There are two styles of paprika. Sweet and hot.

The sweet is tried out peppers the straight into the pan. This pan

must be smoking. So the onions in there? Yes.

Now this beef, give it a toss through with the paprika. So, the

onions have gone in. Yes.

Now, this is often done at the table? Yes, by the waiter. I will

get some tongs. Health and Safety Executive! Taxi!

I'm on it! Be quick. Tell us about the Wolseley, it is a

famous old building? It was originally a car showroom back in

the 20s. Then a bank. I remember picking up a pay cheque there. It

is owned by Jeremy Corbett sorry, Chris Corbin, sorry, guys.

You only start tomorrow. This is live TV, he starts work tomorrow,

he doesn't have a clue where it is! So, this is just seared? Yes, the

owners, they started off at Le Caprice and The Ivy.

Now, keep the beef as blue as you can.

So, a little cartouche. A bit of grease-proof paper.

Fold that over, place it over the top of the rice... That's it is on

there. That's it.

It is a busy restaurant. It does about 350 for breakfast. A good 250

for lunch, 190 for afternoon tea and a good 300 for dinner. I have

gone from looking after 30 chefs to 60 chefs.

It is definitely one of the busest restaurants in London? It is. At

first I was not so sure about taking the job on, but I met the

team. The chefs, the company is moving on in the right direction.

It is a nice change it is time I changed. It is a great place to eat.

It is fashionable to eat there. Right, so, the shallots in there,

this is the trick... Tomato puree, chef, that is why you are here,

isn't it? By the way, I'm available to be the new head chef at the

Wolseley! Rehearsals, it is always fine... Yes, in goes the vinegar.

The vinegar goes in, that is the secret. You must evaporate the

vinegar. If not you taste the acidity. So cook the vinegar out.

Get rid of it You have the rice in the oven.

It is an old building that place, but the kitschen is downstairs? An

odd layout? Yes it is a busy site. Once you evaporate the vinegar.

Make a well, move everything to the outside, pour it in the middle, it

eVice-President rates. White wine. Now, this is a classic dish found

in a lot of restaurants it is a Russian dish? Yes, a Russian dish.

Popular in the 1860s, with sour cream.

You're era, Sandy! It was traditional served with frys, match

stick frys, then it became popular in Hong Kong, the Americans took it

there and they started to serve rice with it. So it is popular with

rice on the side. Now, get rid of the vinegar, that

is the key? Yes, and keep the beef as blue as possible. If you are on

a healthy trick... Don't go further. You will like this one, James.

I have not used butter or cream since I got back.

You are on a health kick. If you would like to ask a question

on the show, call this number: Don't forget you will find this

recipe along with the others at: Right, let's season the sauce. OK?

There is the rice. Get the drainage from the beef in

there. Let's get the sauce right first. Otherwise you will keep

overcooking the beef. So, the sauce first then the beef

back in to finish it off. That is your rice.

What rice did you use for this? you can use Uncle's -- Uncle Been's.

-- Ben's. This is a good dish for a dinner

party. This is a dish that would be done

in the 19'70s. That is delicious. Can I borrow

your serving spoon? Turn the gas off.

Unbelievably quick. You know, Lawrence, your leg was vibrating in

time with the stirring! That is good, the old dancing leg.

. Henry is your's shaking? Just watching Lawrence it is a

privilege! It is a pleasure! What a nice bunch of guests you have got

here today! I can't believe the speed you are working at! I can

show you how to work more slowly later on! A little bit of sour

cream. You didn't get my spoon there! So, sour cream on top. You

have the chopped parsley? It is there.

A little bit of chopped parsley. The spoon with the paprika in it.

So, there is your classic beef stroganoff with pilau rice.

stroganoff with pilau rice. Easy as that! It looks great. He is

even applauding himself! There you Dive into this.

We do, do we. Is it unbelievably hot? There is a sweet and a hot

paprika. You can blend your own. I was in Budapest with the sweet

and the strong paprika. That is not the smoked one? That is

smoked over coals, that is like in the Spanish cookery, but that is a

lovely dish. You must taste that. Tham is wonderful.

The secret is with the beef, you fry it off and drain it? That's

right it. So, seerg the beef and the vinegar, get them right. If you

used chicken would you tweak it at all? You can do it after Christmas

with leftover turkey. A bit late now. We sent Susy Atkins

to Gloucester this week. What did she choose to go with Lawrence's

sizzling stroing know of. I'm here in the historic spa town

of Cheltenham. With the Pump Room behind me. I am going to hit the

shops now and find the best wines for today's recipes.

Lawrence, with all of that cream and the white wine and the

mushrooms, your dish is one meat dish that can be matched with a

white wine. I have a good partner in the Riesling, but it is mid-

winter and I'm more tempted with a red. So I have gone with the

Palastri Sangioveese di Romagna from Italy.

Watch out with beef. It does not always need a heavy red. In fact,

it often goes well with the lighter reds of central Italy like this one.

There is a nice nose of black cherry. A hint of coffee. This wine

is not chunky or complex, but it is ripe, rounded and very easy to

enjoy. It is forest fruit flavours marrying well with the tender beef.

The smooth finish does not get in the way of the cream. The sweet

notes come in for the paprika, the pickle and the shallots. Lawrence,

this is a comforting winter warmer. I have a soothing wine to go with

Cheers! I am a big fan of this. I like that

For �5, it is a bargain! �5! I can see this becoming a Saturday

morning combination. This is surreal eating this at this

time of the day. Later on, Henry is having a spicy

take on a familyly favourite, what is it again? It is spicy Indian

meatballs. Now, Rick Stein is in Thailand,

visiting a town of HuaHin. He starts off with a visit to the

here at Hua Hin, I arrived here as a backpacker. It's-

It's so exotic, so different. Almost- like arriving in another world.

And the foodonly goes to back those feelings up.

You don't experience that foodin international hotel dining rooms.

In the market, on the street, that's where to start the day!

This is a Thai breakfast. It's ricesoup with spring onions and ginger.

It's had an egg plopped in it, just before it came out...

It's the sort of dish I didn't know existed.

I just thought Thai food was all about chilli and lemon grass.

Cooking here is so honest,

it doesn't require fancy chefs.

It's just done. It's knocked off without even thinking about it.

It actually fits into this very nice-sort of pattern of taste sensations:

hot, sour, sweet and spicy.

Those play in all the dishes, butthere's subtle combinations of it.

This isn't hot, and is fantastic for breakfast,

if you've had a few too many hot dishes the night before.

It's what I'd call "consoling" food.

It's a bit frustrating staying in hotels on holiday,

in places like Italy, India or Thailand.

You go to markets and you see thebeautiful fresh fish and vegetables

and you just want to take them back and cook with them! You can learn so much talking to the traders.

Well, this is morning glory,

and it's used for stir-fries, just like we use spinach orpak choy, but this is brilliant!

Look! I love these. These are called snake beans.

You're getting those in England now.

There's this really good dish I didin the last book - Thai fish cakes.

I had a letter from Australia saying, "Thai fish cakes don't have beans in them."

I've just had some. They DO.

So, here, look. Look at these.

We're just beginning to get those in England.

These are pea aubergines,

a vital ingredient of a green curry,- either chicken or fish.

They're slightly bitter. I thoughtthey were peas when I tasted them.

They're ideal for any Thai curries.

Here. There's no English name forthese. They're like garlic chives.

They're called cha um.

They use them in little omelettes.

They've a faintly onion,faintly garlicky taste. I think theAustralians call them yellow chives.

We need these in England. We do!

I'm sure you'll know what these are.

They're kaffir lime leaves -or in Thai - bai makrut. How's that?

Bai means "leaves" and makrut means "kaffir lime".

Look.I bet you don't know what that is.

You wouldn't until you tried it.Tastes like coriander. It's calledbai chi pharong. It means "foreign".

You wouldn't until you tried it.Tastes like coriander. It's calledbai chi pharong. It means "foreign".

I expect you know what that is. It's turning up in England - kha in Thai - or galingal.

It was popular in mediaeval England,- died out, but it's coming back.

This is another rhizome called lesser ginger.

Here's some shredded.

You can just go and buy ginger allshredded, or this - lesser ginger.

Tastes like ginger,but more lemony and not so strong. Popular in lots of dishes here.

Look at these. They're called rat ears.

Squeak, squeak, squeak(!)

Again, very useful in stir-fries.

Look at the odd-looking purple paste.

Shrimp paste, made from dried shrimps.

I don't think I can actually tell you what it SMELLS like!

And this is red curry paste. If you're making a red curry, youbuy your paste at the market. Easy!

Before chillies arrived in Thailand,-cos, in fact, they came from Mexico,- via Portugal, to South-East Asia,

they used peppercorns for heat.

But what they use now...are these. They're bird's eye chillies,

and these are number nine or ten on the heat scale, called the Scoville Scale. REALLY hot.

You get bowls of those in fish sauce and lime juice with your food. Great.

You can't go to a market in Thailand-and not have a green papaya salad.

It's just shredded green papaya with hot and sour flavours.

Now, I've pounded up some hot red and green chillies,

so they go into this special mortar and pestle, designed for making green papaya salad.

And some garlic... In that goes.

Then a few snake beans - those beans- that look like green snakes.

Now some shrimp, dried shrimp,

the only concession in this dish toseafood - not much of a concession.

And some of these plum cherry tomatoes - a good wallop.

And some peanuts. These are roasted peanuts, for texture.

Now some palm sugar, whichI've let down with a bit of water.

Just a dollop of that...

And some fish sauce. Fish sauce in everything out here.

And finally, just before the green papaya, a section or two of lime.

Everybody that comes away from here,- mentions the green papaya salad.

This, to me,is one of those world-class dishes that everybody likes.

Bit more of a bruise...

and then, finally, about a double handful...

That's a single handful.

That's a double...of green papaya.

Nearly forgot tamarind water! Thenit wouldn't have been tart enough.

That's really the point of the dish.

The lime juice and tamarind water give it a lovely acidity which is ideal for these tropical times.

That's just about ready to be served- up on a plate and eaten at once.

Now,

Now, I

Now, I was

Now, I was in the Far East over the nigh year. I love that type of food.

I came across many dishes on my travels. I have a new one, a curry,

which is a twist on a classic Malaysian dish. It is usually made

with beef. I am doing it with salmon, but the base of this is co

ke nut. You make a piece out of chillies, onions, lemons ginger and

then add star anise, coconut, tam rand and a salad to finish it off

rand and a salad to finish it off with. First, we make a chilli piece.

We soak this in boiling water. Who will shallots, a little bit of

lemongrass. Can you go through the ingredients

again? I missed that. From the top, I found that a bit slow.

At least I remember them. You are not that quick, you see! So, a

little bit of ginger. We make this into a piece. Like me, I fell in

love with cooking at eight, nine years of age, you fell in love with

acting then as well? As a child, I was lazy. This was the first thing

I had done where people thought of me as a hard worker. I did not see

it as work. So I knew it had to be the thing to do.

Was this in a play? H-yes, I was 11 years old. I was playing Caster,

who, fortunately for the audience kills herself off stage, but I was

in a fetching dress! Your mother was an opera singer? She was. A

very self-afacing opera singer, but had a magnificent voice, soprano

voice. I still have a playing record of he her singing Richard

Strauss, which I want to get converted into a DVD, sorry, not a

DVD, a CD. I am a technophobe! the stage was set for you from a --

as a young kid, but you have done all American of different thing,

how did you go from the stage? you just have an agent who steers

you towards certain auditions, you either get them or not. In the

early days, the first television was a kids' series, playing a

villain. It was great fun. Then it just accumulates from there.

Of course, it is lit raerblgs your career is like a who's who -- it is

literally, your career is like a who's who of television, Soldier,

soldier? How long ago was that? That was the mid'90s.

1991! That is too long. You were in the first series?

Then, I didn't do the second serious. I was offered a posh

theatre job. I often wonder if that was the right decision, bearing in

mind how successful the series was! But I loved that. My father was in

the army. It was nice to copy some of that, within the safety of doing

it on film, never stroing go into conflict! A lot of people know you

from the comedy roles, from the qigs, is that what you want -- from

television, is that what you wanted to do? I never really thought of

myself as being funny. Maybe that is a part of casting comic roles,

but people do have that perception of me, but I get a nice range of

work. Serious and comic. Talking about a range of different

roles, doing what you are doing now? That contains both.

Tell us about the Madness of King George? It is the madness of George

III. If I had to define my favourite play, it would be that

one. I have always wanted to play the part. It will is funny, comic,

eccentric, quirky, but this one has a strand of compassion. It is so

moving as a story. This is something that you always

wanted to play? Yes. This man starts, it is a cast of 24. It is

the regal certainty of late 18th century England, but he descends

into a pathetic creature, but then he recovers from the illness.

It was an illness? Nobody at the time knew. The medicine was a form

of torture then. They used to blister him, they had him man kled

into a chair, but the illness was something called por pheria, so it

is episodic. The great part of this play is that the audience see him

go low and then he recovers to the rather funny character in the end.

It is something that you have been doing, touring the UK, but it is

coming to London? Yes. Rightly so. I was reading the

critical reviews, saying that you wanted to play it, but that it is

your best performance to date? don't read the reviews.

I have told you now! That was on four of them, actually! Well, that

is God. That is very encouraging. There were no dodgy ones! Good.

Good. Well, you are not telling me! I'm looking forward to it.

I will explain what has been done. I have made that all now. The fish

has gone into the piece. You fry it then. In there are cinnamon, star

anise. The lemongrass Kaffir limes, coconut milk. Tamarind is in there.

A little bit of cardoman. A little B52 slaw. This raw cabbage. They

Tuesday a lot. A little bit of chilli, mint, coriander and mint

and then some rice wine vinegar and sesame.

It is a shame that you cannot transport smell to the viewer. I

would tell them that the smell is amazing.

I now you are a good actor, but not that good! It is the mint it is

right near your nose! A little bit of lime there and then finished

with soy sauce and Thai fish sauce. Your play is coming to the West End

but you are writing as well? you have written a lot of TV films,

so what is next? I have written a new stage play which I can't really

say what it is about until we get the final confirmationment --

confirmation, but that is going on at two theatres, that is very

exciting. It is an interesting subject.

In about four months, when you can ask me on again to taste this

divine food, I will tell you what it is about! I will do. There you

go. You pile this up. Be careful with the star anise, but that is it.

Nothing fancy, nothing picked out and this slaw, the hot and the cold.

That is no airs, no graces. You pick your way around that.

It is finished off with a Thai fish sauce.

That is great. That is my sort of food.

When you are ready! Right, what are we cooking for David at the end of

the show? It could be venison? That is smokeded with a savoury beetroot

puff pastry tatin, finished with redcurrant jelly. Or David could be

facing food hell. Cauliflower. Cooked with chicken stock, onions,

garlic, cream, blitzed with Coomarasamy and of course more

cauliflower to go with it -- cumin, coriander and garlic. Some of the

guys get to decide Lawrence' food today, what do you think? I like

venison. I will make him suffer, cauliflower.

You cruel woman! Right it is time for more action from the Celebrity

MasterChef. First, the contestants have to face a mystery box. Take a

Under that box, there are and we're going to ask you

'The main ingredient in today's mystery box is a whole cooked brown crab.'

'They have also been given spaghetti,

'red chillies, potatoes,

'a beef tomato, sweetcorn,

'spring onion, ciabatta,

'parmesan cheese, rocket,

'limes, ginger and an onion.'

One dish, 50 minutes.

Let's cook.

This is a tough test.

I've been eating in some of the best places around the world

because of my job so I'm not scared of food.

I think last week I ate a pig's ear,

so I'm quite adventurous.

Michelle, why do you like this round? Because I'm not following a recipe,

and I'm just doing my own thing as if I was in the kitchen,

so I feel more at home now.

Essential ingredient, the crab.

Do you have an idea of what that dish is going to be?

It will be a ramekin of crab

with potato, spring onions and chilli.

Inventing dishes from scratch, that's probably my biggest worry.

A few of my pals have been trying to get me to do a few bits at home

Nick, you seem very, very comfortable here.

Not at all. I've never ever cooked with a crab

so I'm going to just try and do some crab cakes.

Try my best, see how it goes. Over the day, your voice seems to have lowered.

Not a huge amount of time.

Quite a lot for you to do if you're going to do this properly. Right.

I'll crack on. Thank you.

You have to motor cos you're almost halfway.

Hopefully, by the end of this experience, I'll know a lot more

and it'll be skills that I can take with me.

Darren, you look a little bit worried.

Just never done anything with crab before,

so it's just trying to think what I can maybe try and do.

Let us in on the secret, Darren. What are you going to cook? Crab soup.

Crab soup. Yeah. Crab soup. Good.

I like the sound of that. Do it justice. Thank you, gents.

15 minutes left.

Doesn't it fly, eh?

When you're not having fun.

My family and friends have all said,

"You'll be great, you're a great cook!" But, you know, I am a good cook off the page

but I don't know what I'm like just doing it from my mind, I'm not sure.

Linda, I am confused. Toast, corn, cream, potatoes, crab...

What are you creating?

Do you know, I don't know.

I've got a vision in my mind and hopefully it'll come together at the end.

I'm going to try and do the spaghetti with crab and a sauce on it, on the toast

and a salad and a bit of mash on the side.

Whoa, you don't have to use all these things!

No, I want to. Is that all right? Let me get this right.

Spaghetti on toast with crab and a sauce, potatoes and a salad.

Yeah. Right. Is that all right? Well, it's a lot of work.

I've nearly done. Well, right. loving it. I'm having great fun.

Whoa! Five minutes. Last five.

That's it, guys. Cooking time's over.

There you go. Voila.

'First up is Darren who has cooked a-crab, corn, potato and chilli soup,

'with spaghetti and a side of buttered ciabatta.'

Right, what was the idea of putting the spaghetti in it?

Just to thicken it up cos I wasn't really sure exactly how to do it.

I didn't get time to taste it so I do apologise if it's not the greatest.

What is the basis of the soup? What is it?

Water. Nice.

Nice.

DARREN CHUCKLES

There's a little sweet flavour of chilli pepper.

There's crab flavour and the potato is soft.

The whole thing is washed away by how wet and watery it is.

It's a real shame. Even if you had drained it slightly.

Trust me, I did, and I needed to drain it clearly more.

I actually think it was a brilliant idea,

but no, how watery that is is not nice. Yeah.

What are the four slices of bread for?

To mop up the water.

DARREN CACKLES

'Linda has made crab meat spaghetti

'with mashed potato and toasted bruschetta

'with a side salad.'

I have to admit, never before in my life, have I had

spaghetti, toast and mashed potato all together.

Neither have I.

Everything you have cooked, everything you've done, has been made really well.

The spaghetti and crab and the sauce- is really tasty. Oh, good.

It's just too much.

OK.

'Michelle hopes to impress the judges with a tower of crab, potatoes,

'spring onions, chilli and cream,

'with chopped tomatoes on ciabatta.'

I quite like the look of this. Let's give it a go.

Sticky crab, soft potato,

the onions you can taste,

but lots and lots of pepper. You've got to be careful.

The crab has to be the star.

I think you've managed to carry it off. I like that.

Thank you. I like it. Well done.

'Nick has made garlic and ginger crab cakes with a rocket salad.'

Trying to hide stuff, aren't you? Eh? It doesn't work.

Your crab cakes are really good.

Crispy outside, soft on the inside.

Well seasoned. I like your salad that goes with it,

a good punch of chilli, not bad at all.

A little bit more seasoning in there, Nick.

And don't burn one side and try and trick me!

Nick, good job. Thank you.

And

And you

And you can

And you can see how the celebrities get on with the next task in 20

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

Scotland. He heads with his salmon to the kitchen to poach whole with

the lady of the manor. With 2012, we are well under way with the new

batch of eggs and I'll be cracking on with a few more... I know. It is

horrible. As Henry and Lawrence go head-to-head live in the Saturday

Kitchen Omelette Challenge. What are we facing at the end of the

show? The roasted venison or the cauliflower? Henry, what do you

like the sound of? The cauliflower soup or the lovely venison with the

delicious beetroot puff pastry tatin? Well, cauliflower is my

favourite vegetable. I love it roasted. Delicious, but... I have

not had venison for a long time. I would love to try a bit of venison.

Cooking next is the new boy on Saturday Kitchen this morning. He

is the boss of the healthiest fast- food empire, Leon. It is Henry

Dimbleby. Now, on the menu for you, what do we have, meatballs? We sell

a lot of meet balls. This is a recipe from my mum. It is a spiced

meatball. We are mixing the beef and the pork. The pork has a bit

more flaufr, more texture. The coriander, cloves, and a bit of

turmeric, chilli powder ar garlic. Blitzing that up and together with

an egg. I know you want to get on with that.

Meet balls are a favourite of your family. Your mother was a famous

cookery writer? Yes, my mum sold millions of books. In the '80s in

the middle of erecession she was asked to write a book about mince,

she called it Marvellous Meals with Mince. That are republishing it 20

years later. So in September it is coming out to a whole new

generation, so impoverished people can enjoy mince.

You, it's surprising you have not been on TV before, you father is

David Dimbleby? Can't you tell from the voice?! Yes, he cook as mean

omelette. A very, very good omelette.

So, a family of foodis, then. So I r, frying off the onions. Spice in

there? Yes, spice in there, the there? Yes, spice in there, the

garlic in and the egg. There you go. I will put that red

board out of the way. We are going to do a little sal idea with this,

almonds, leaves, -- salad. Yes, I love salads with herbs, a

burst of flavour through them. I like to chop the herbs nice and

small. Tell us about Leon, then? Where

does the name come from? It is my business partner, John's, dad's

name. We were looking for a name that summed up a Mediterranean

sunny relaxed theme. That also looked good., "David." Did not look

good on a sign, so that is why we went for Leon. There is a beautiful

picture of his dad in the '60s, sunning himself. He used to be a

pilot, he was in the Mediterranean, looking very handsome.

Leon, the idea, the service is not new it is done in a lot of fast

food restaurants, but you are the healthy option? The idea is why

does fast food have to be terrible food. There is no reason to do

thicks quickly and make them good. So you will find in Leon people

standing behind the counter and instead of burgers you have meet

balls, fish inger wraps, baked fries, chicken grilled and chicken

with salsa verde, and proper good food.

How many do you have? We have 10, almost 11 now, one coming in Kent.

So we are stuffing this with cheese. You need it firm so that the cheese

does not seep out too much. You don't call yourself a chef, but

you were trained? I worked with a guy in the Four Seasons In On The

Park. It was my first job. I was a Lille

messy and not fast enough, but it was a fantastic nine months. It was

the only time I went for ten solid days without seeing sun light.

That is normal! So, I will roll the balls like. This

You have 360 days of that coming. It is extraordinary. In the break,

you have this room, your lunch in the bowls of the hotel and in those

days smoking and watching TV. Then you come out at 2.00am in the

morning. It was quite a life. You have mixed pork and meat, but

you can do one or the other? can do lamb, beef, pork. Mum likes

to do all sorts of surprising in them. So she will do them with

mango chutney in the middle. I love food with a bit of surprise. I did

a recipe the other day with a chocolate ice-cream. It has a

caramel bomb in the middle. The caramel coming out.

So, this is the twist. Make them into balls. Do you have a teaspoon?

I will take a little bit of cheese. I am using cream cheese. Although

in India, you would use a Kurd. I will put a blob of cheese inside

each meatball. Then we fold them up and roll them around and they will

melt as they cook and as you open them they burst out, this oozing,

slightly a sidyik, creamy flavour. So, for those not in London, are

you expanding? Yes, we have in 2012 tor more almost signed. I can't say

where they are. The rent will go up! Yes! The idea

is that when we set it up, is that someone should do good fast food.

We are hoping to go abroad and come up well outside of London. Woking

would be nice?! The reason we are using water on the hands is that it

stops the meat from sticking to your hands? Yes, and use lean meat

for the beef. You don't want the fat coming out.

Now, oil in the pan. Once you have rolled those, they take ten minutes.

Then turn these over. There is a sink in the back to wash

your hands. Thank you. There you go.

The pork is important to have a limb bit of fat so it is not too

dry? Actually, there was something in the papers the other day, it is

hard to get the right amount of fat in mince at the moment

But you want a bit of fat but not so much that the minute you put

them in you get a centimetre of fat on the bottom of the pan.

So, fry those and you can fry them up and put them in the freezer

after when they are cool? Yes. Another thing you are doing, tell

us about the sustainable restaurant? I helped to set it up

with friends. It is a nightmare for restaurants to think about

sustainability. It is an organisation that helps restaurants

to become more sustainable and also rates them so that people who eat

at restaurants know that things like sourcing, energy, engagement

in the community is a part of what they do. So at Leon we did a fish

finger wrap. We used a sustainable fish, but if people are fromed in

that, go to the local restaurant and talk to them about it

I will now put the tomorrow atows in there. We are knocking off the

edge of the tomatos. Losing the flavour. A bit of juice coming from

that. A bit of salt, a bit of purpose.

And last-minute? A bit of yoghurt at the last minute.

Then we take it off. There you go.

It does not need a spoon, chuck it That goes on like that. Almonds, a

little bit of coriander. This is one of those great family

dishes? You can do it with rice, noodles, a lovely winter dish.

A few little shallots to go on the top.

This is chef's grub this! You don't need to do the shallots and almonds,

but it is a nice little touch. So, there you go, spicy stuffed

So, there you go, spicy stuffed meatballs. With shallots, extra

ones! Right, over here, Henry, have a seat.

It keeps coming. Fantastic! The portions get bigger!

Well, my appetite is increasing. Is this from a specific part of India?

Well, those I have had something like that in the north-east, but I

don't know where. It has come with the beef and everything, it has

become more anglosized. I should pass this on.

Bring it down this way. In the meantime, let's go back to

Cheltenham to see what Susy has chosen to go with Henry's mighty

meatballs. You're not getting any sham Henry, you're meatballs

combine lots of different elements, we have spices, tomatoes, cream

cheese and yoghurt. That make it is tricky for the wine matcher. The

answer lies in the fruity wines, something like this new world

sauvion blank. That is terrific, but I have gone for are a red. It

is from Chile, it is the very soft, very juicy, Secano Estate Pinot

Noir 2010. The reason that this works so well

here where many other reds would not, is that this grape has low

levels of tavin. It is the heavy rich tannins that would clash with

this dish. It is a great flavour this wine with scented red berries,

plum, cherries and wood spice. So, instead of a tough, full-body

structure, here there is lots of fresh, red betteried fruit. That is

working well with the meat, the spices, including the chilli heat

and the tomatos, but it will not clash with the cream cheese and the

yoghurt. Henry, this is a lovely recipe and a challenge for me, but

I think that this wine rises to it. I hope that you like it.

What do you reckon? I thought this was going to be hard to match with

it, but this goes so well. Again, a bit of a bargain. What do

reckon? That dish, I loved it in the rehearsals. It is looking

fantastic. It looks like something that I could manage as well.

You reckon you? Next week, sign yourself! Right, let's get back to

MasterChef, where Gregg and John have a surprise in store for the

Apology for the loss of subtitles for 49 seconds

breakfast dish out of a selection relay, so when it's time to

the imagination when it comes to Linda and Darren,

Linda, are you used to I didn't feel I was... I wasn't

suggestions that I was together and the longer we spend

wouldn't want to get told off by I think Linda and Darren

which includes smoked salmon, bacon and tomato on one plate. Really?

You're half way. You've got 30 minutes left.

Entrepreneur Michelle and actor Nick make up the second team.

Peel them, then dice them into tiny wee...chunks.

What are you cooking for us? We're cooking sausage,

bacon, eggs on a muffin, and potato- with tomato, onion and chilli.

Why this dish? Because I think you guys will like it.

Good, traditional British foods with a sort of Majorcan twist.

How did you come by the decision?

We just looked at the ingredients, then I suggested and we went for it.

I said, "I'll do this, you do that"- and that was it.

You both decided at the same time to cook Michelle's dish

and that Michelle would tell you what to do.

No, not actually. No!

How's your potatoes? How's your bacon?

A bit more. Yep.

What?

Michelle and Nick have started off and Michelle has obviously

put the plan together but it doesn't- seem she's translated it to Nick.

It's all a bit rushed.

She's barking orders, he's not really cooking the way she wants him to cook.

It looks too chaotic for my liking.

What happened to your potatoes? They're supposed to be chunks and they're mash.

No, don't throw them out. We'll deal with it. It's fine. All right.

Have you seasoned them? Yeah. Stick- them in that. Mix that through.

How many poached eggs have you got? Ten. You sure? Yep.

You sure? There's one here. You sure? There's one here.

How did that happen?

Seven minutes left. Start thinking about plating your dishes up.

Ten individual portions, all exactly the same.

I cooked some mushrooms but I don't- like the look of them

and I think they'll spoil the dish so I'm not going to put them out.

You've got just 90 seconds left. 90 seconds left.

That's it. Time's up. Step away from your benches, please.

What do you think? Yeah, we've done- all right. Yeah? You sure?

First up are Darren and Linda.

They've made bacon and smoked salmon scrambled eggs on a muffin...

..with sliced sausage and fried tomato.

What I really like is your presentation.

It's all clean, crisp and consistent. Every single plate exactly the same.consistent.

No, that's ghastly. Really? Absolutely ghastly.

Really heavy, salty bacon with smoked salmon is a mistake.

We made a mistake.

We got one part wrong,

I think if you're perfect now, the only way to go is down.

Darren cooked absolutely everything perfect.

If I hadn't put that baconin the scrambled egg with the salmon

then I don't think they could've faulted the dish.

Michelle and Nick have cooked ten plates of an English breakfast.

I have to say, I think the two of you have more talent than this.

I don't think this is good enough. Because,

it's inconsistent, the eggs you can see are all very different,

nine bits of bacon because there's a bit of bacon missing off this plate.

I don't know how you two exist in life without being able to count to ten

and when it came to plating up, actually, Nick did the muffin,

the sausage, the egg and the tomato and you got the bacon on the plate.

Right, OK.

It's a little more motorway cafe

than it is West End hotel.

Sausages a little over, muffins nice and toasty, the poached eggs absolutely lovely.

Unusual in a British breakfast to find a little bit of chilli.

Overall, I just don't find it inspiring.

You've both worked hard but never did you work as a team. Yes.

And

And the

And the celebrities

And the celebrities have to face more tasks on next week's show.

Right, it is time to answer some of your questions. Each caller helps

to decide what David is having for lunch. If you are not full already!

First on the line is Kevin from Cleveland.

What is your question? I have some fish to cook.

I love monkfish. Keep it in the oven and then when it comes out,

finally chop coriander and... meaty as well? That's right.

You get the whole monkfish. Buy it on the bone and roast it, it keeps

it moist. Ask the fishmonger, you can get it

from the supermarkets, but get them to keep it on the bone. What dish

would you like to see at the end of the show? I would like food hell,

please. Stephanie? I would like to know the

easiest way to make the perfect pork crackling.

That about you and 15 million other people! Lawrence is the best for

this. Use a belly of pork and score the

pork towards you with a Stanley life. -- knife. Then cover it with

lemon juice and salt. It opens up the pores of the pork. If it is not

good quality pork, you can use boiling water, it opens up the

pores. That is the crucial part, but a very hot oven, you shock the

pork. You get instant crackling for half an hour, then drop the oven

temperature down and don't cover it. The hot oven is the secret, the

lemon juice and salt and a Stanley knife.

There you go. What dish would you like to see at the end of the show?

Food heaven or fell if -- food hell? Food heaven, please.

Thank you! Now, Less, what is your question? I have some raspberry

balsamic vinegar. I don't know what to do with it.

It is raspberry balsamic vinegar. When I think of that, I think of a

summer salad. A warm duck, leaves, a light dressing. Mix the raspberry

dressing with olive oil. If it is from Germany, I would go with

German sausages and roast them with potatoes, deglaze the pan with the

vinegar. I find that things like that are those weird spirits that

only gets drunk right at the end of the party, so I would probably wrap

it back up and give it on to someone else! So, there are two

options there! Sorry about that! Less, what dish would you like to

see at the end of the show, food heaven or food hell? It definitely

has to be food heaven! There you go. Right, all of the chefs that come

on the show, battle it out to see how fast they can make a sim three-

egg omelette. Lawrence is sitting pretty on the board there, the blue

board, however, Henry, where you would like to go? I am planning to

start a whole new board! Just about here! Or maybe somewhere here.

We have so many chefs on there, so, the usual rules apply, the clock on

the screen, three, two, one, go! no, I have a shell in there. I

don't put the butter in there! didn't put the butter in there!

They eare eggs! His face is a nightmare! Oh! That pan was hot!

Five years! Five years they've been doing this! I have not seen worse!

Right, this one, what is this? is a garnish.

Do I have to taste this? And look at this salt! That fell as I was

making it. That is brave! Hmm! Have you not

come across my German-style omelette before?! It is kind of...

It is probably one of the worst we have ever had! I tonight need a

fork, I need a straw! Henry? What do you think? You did it in 23.9

seconds, but that is not going on the board! Lawrence Keogh, however?

What do you think? Do you think you were quicker? I don't know.

You were not, that can go back to your new kitsch no-one London!

Remember to find out where it is when you start on Monday! Will

David get his idea of food heaven? Or food hell? The guys in the

studio have jet yet to make their minds up. We find out what happens

after a taste of TV gold from the fabulous Keith Floyd. He is hoping

to make salmon today, but first, of course, he has to catch up with.

Right! It's on the reel. Lovely! Let him go quiet,

Very good. I cast that one, too. Oh, he's gone!

Well, keep trying. That's just my luck, isn't it?

Once encouraged, you just keep on doing it. That was a shame. Yes.

What did I do wrong? Nothing.You just didn't take it very well. You could have taken it better.

Quite impressive, eh? More or less first cast!

Apology for the loss of subtitles for 49 seconds

This

This is

This is brilliant.

This is brilliant. Do you like this house? It belongs to a friend of

mine, who has a hotel, but we did not like the hotel, it is smaller

that the house that she lives in, but, there is nothing humble about

my efforts today, nothing humble at all. This is the king of fish. Up

here in May. You will be watching this in the winter, this is May,

the rains have not rained, the salmon are not running, but I got

one. I promised a five-pound one, but this is only three-and-a-half.

It is marvellous! I was certain I would have to take one from the

fridge. This is wild! Is it freshly run?S that been up for three days?

You know about that if the fish comes up the very day, people are

put off. There is a streamer on it, you wash that off. If it comes up

for two days, it has a streamer. This is baifrl, Federal Reservement

wild salmon. Not very big, but all the better for that. I like a

smaller salmon more than a bigger one.

I will take over now before she She knows the lot!

on a very great river, the River Beauly.

We cooked it in a fish kettle, covered - whatever the size of the fish - by a finger of water.

Richard! We put it in the fish kettle. Cold water.

Richard, we know you've won the Glenfiddich Award for cameramen- but I want no mucking about.

I want it all covered carefully. That's about a finger of water.

The business of putting a couple of peppercorns, a bay leaf and a tiny bit of white wine

is all nonsense, but it looks good. That's enough!

Some people say that, if the salmon came out of the sea, it's best to cook it in sea water,

but I quite often cook it in just plain water.

That's it. No salt? No, fish don't need salt.

Richard, the lady's speaking. I did ask you to do this properly.

Lady Maclean is talking. Look at her, please! Do you always wear your hat?

Sorry! It's rather magnificent. Has it got a Hardy fly in it?It ought to. It's my fishing hat.

Take that, could you? Now we're ready - hatless, but ready.

OK. You've got the lid?

This I love and live by. It's my glorious 30-year-old cooker.

Put the lid on. Does it quite fit? It does.

Put the lid on. Does it quite fit? It does.

The next thing is that that's in cold water, and we don't forget it.

The moment it comes to a nice sort of rolling boil... How long will that be? 20 minutes?

About half an hour. It depends on the heat.You don't want it on the hottest.

You want it on HOT heat, but not the VERY hottest.

When it comes to the boil, you literally stand with your watch

and cook it for anything between1� and three minutes. And that's it!

Then you let it cool in its steam. Shall we have a wee dram to celebrate? I think so.

And also to welcome us here. Very nice idea! Why not? Oh, you haven't got one!

"Here beginneth the first MacLesson. Lady Maclean's beurre blanc sauce for salmon.

"One cup of dry white wine, half a cup of water, half a cup of chopped shallots,

"a tablespoon of good wine vinegar,- salt, pepper, two tablespoons of cream, and eight ounces of butter."

Reduce all the liquids except the butter and cream to almost nothing,

cut the butter into bits and whisk it in, with the cream, by hand, as her ladyship is doing.

It's looking splendid, isn't it? It's absolutely lovely, Keith! I couldn't have done it better.

That little salmon was swimming up the river at half past eight this morning.

It's now quarter to one, and I'm chuffed I caught it! It didn't take- your fly because it was hungry!

or have a little slurp somewhere and let them get on? WE'VE had a nice time! I'm pleased.

There

There will

There will be

There will be more from the great man, Mr Floyd on next week's show.

Now it is time to find out if David is facing food heaven or fell. --

food hell. Food heaven is a lovely loin of venison. It is pan-fried.

Slightly smoked to start off with, served with a beetroot puff pastry

tatin. A touch of creme fraiche. A juniper berry. Or there could be

food hell, a pile of things you don't like. Apples, cauliflower,

gnocchi, apple crisp! Well, it looks depressing, doesn't it?

these two? No! No! What do you think? I hope and I pray that you

will be sensible, guys and go for the venison.

They all have! They have?! Yes, easy, a whitewash. So, let's talk

easy, a whitewash. So, let's talk about the venison.

I will get this slightly smoked to start off with. The guys are

preparing the beetroot puff pastry tatin. While we do that let's

reduce the wine done first. -- down first. Over here, the tart

tatin is traditional done with apples.

Yes the pastry here. This is bought in beet roolt -- beetroot. You

don't need to cook it. Now, this smoked venison. You put

it in the bowl. When I will then do is take this

thing. This was a gift at Christmas. He is trying to put you off! I know

he is. It is completely unnecessary! That is a very cool

machine. What is that? This is a smoking gun, sometimes I wish it

was a real one! Over here you have the apple chips in it, and you see,

look? Yes. See it coming from here.

That looks like something else is happening! It is literally smoking,

producesing quit a bit of smoke. You place it under the cling film

like that That is fantastic! You can get

these on the internet. Anybody who loves cooking or wants to

experiment with different food.... I think that my wife Julia would

like one of those! That is it. Literally smoked. You can get

different flavour of wood chips. Leave it to one side.

And the wine? You almost reduce that to nothing. Then you put in

the stock here. Over here I will put my tart on as

well. Traditional it is done with ams, but today we are are using

beetroot -- traditional done with apples.

So, this has been... This has been smoking for a bit.

Oh, wonderful! There you go. So a light smokey sort of flavour. It is

great with duck as well as chicken. Lots of pepper with venison.

Is that thin enough for you? That will do. No, a little bit thinner,

actually. Hurry up! The sugar here. Then take

the venison and pan-fry it. The sugar has nothing else in it? I

am a complete innocent here. I am asking naive questions! Nothing

else. It is basically going to be just the sugar. That is all that it

is. This is done with apples, traditional, named after the Tatin

sisters, who made an am tart. It flipped over, they lifted it up and

served it. Obviously done with apples, but since then, the chefs

have experimented with pears. So this is a savoury one. It is

exactly the same, sugar, puff pastry, but the difference is using

beetroot. It can be done with parsnips. So, the venison is

cooking away nicely. Beetroot I came to late in life.

Beetroot is great, but the thing about cooking it, at this time of

year... Steam it. Or roast it in the oven with foil. 7 Now, we flip

this over. It is lean, so we don't want to overcook it.

What are we doing, James? Don't overcook it! That goes in the oven.

The sauce is reducing. That is too thin now.

You said it was fine a minute ago. That is too thin.

It is too thin. Shall I roll it over and start

again? Yes. It is too thin. Right, the sugar.

Often you do this in the same pan as you are cooking it, but you can

do this with Yorkshire pudding tins. You know that, your wife is a

serious cook! She was a MasterChef finalist? She was in 2000, Lloyd

grows man's, so, one of the few actors in the country, me, who

can't do an impercent nation of Lloyd Grossman! We have added a

little bit of butter in there. We heat this up. The butter is

important in the tart. If you don't put the butter in, you end up with

a lump of caramel in the bottom of your oven. So, that is hot. You

take the beetroot... You flip that up, thank you very much. Place it

around. The idea being, whether you are doing a large or small one, you

want to keep a little edge... hot and it is burning my fingers!

Suffer for your art! Can I let go, yet? No k dr, no! That is the sauce

done. That is reduced down. Let's pass that through a sieve.

There you go. Now a little bit of water. Water,

water, water, water! There you go. A touch of water.

There you go. Right, that is that. Then you take

your tart like this... And then what I do is dock it with a knife

and this sits inside here. Brilliant.

He is good, isn't he? Yes, he is a pro! Hey, I'm in the middle, get me

out! Unlike puff pastry, you don't want it to puff up too much.

Otherwise it gets soggy. Bake it straight in the oven like that

These want about 15 to 20 minutes. Can you put a little more water in

there? Yes, just a touch. Thank you, chefy.

We put it on the stove. Then hopefully, we drain off a little

bit of this. It should be able it flip out.

Brilliant. That is just great. I would get nine out of ten if I

was at college, but we lift that off.

The secret is that the filling is cooked as well. The venison has

been in there. We have left it to rest. This is clever.

This venison is nice and pink in the middle. Thank God, it was

heaven and not hell! It looks delicious, doesn't it? The idea of

this is that we ehave the sauce with the reduction in there.

Sauces are everything, aren't they !? I think that the sauces make it.

The dense flavour. That took is -- stock is just red

wine. Beautiful. Knife and fork here!

Dive into that one. Now, to go with this, Susy has

chosen a Santa Rita 120 Carmenere 2010. That is the name of it

This is from Majestic Wines for �5.99. Bring over your glasses,

guys. That is beautiful. Really

delicious! Congratulations! That was with a little help from these

lot. Only a little help! Quality help. It is the little touchs that

are important. The idea is that this is a great

dish for a party dinner dish. It does not just have to go with

venison, it goes great with duck. You get to dive into that as well.

Dive N Other types of venison you can use? Loin, or the fillet.

Definitely. If you are buying it, that farmed

venison is good. I have one of these. That is my

second glass of wine! Who wants one? That is hot! That is the sugar.

Be careful, esperb eally with a pastry like that. You must, must

leave it for five minutes -- especially.

Also with a large one be careful. That is extremely hot.

You are enjoying that. Best of luck with the play.

Well that's all from us today on Saturday Kitchen Live. Thanks to

Lawrence Keogh, Henry Dimbleby and David Haig. Cheers to Susy Atkins

for the wine choices and to our chef's table guests, Sandy and