14/05/2016 Saturday Kitchen

I'm Glynn Purnell and this is Saturday Kitchen Live.

I'm really looking forward to cooking some great food

for you this morning and to help me do that I've got two top chefs.

The Michelin starred magician with the intriguingly named

Man Behind the Curtain restaurant in Leeds,

And the woman taking London by storm with her modern style of French

It's Amandine Chaignot Good morning to you both.

Michael you are up first? A good dish, it is summery. It is wagyu

beef in xo sauce with oysters, pickled mushroom, basil and mint.

It is served raw. There is an Asian style bun made with hot sauce. An

emulsion and crispy noodles. It looks like a burger but, it is

bright red? Well, it wasn't last week but then Middlesbrough were

elevated into the Premiership! Amandine? You like to keep things

seasonal? We are going to do a on Prefix door Suffix y with

mouserron mushrooms and peas. It has a twist with the connedment to go

with it. Strawberries and fish, not always

put together. So it will be great to see.

So great food live in the studio here, and we've got some great

foodie films too from Rick Stein, the Hairy Bikers, Brian Turner

with Janet Street Porter and James Martin.

Now our special guest has had a fantastic career, starring in the

West End, with a massive career in shows like Cats and in television,

Doctor Who. Please welcome to the show, Bonnie

Langford. Good morning.

BAFTA award... For EastEnders. I had never seen one or held one. So I may

be holding it wrong. It is really heavy! It is real! Maybe in years to

come, we could have on Oscar on?! Great to have you on the show. Do

you like cooking? I heat food up. I make ittedible. I am in awe of being

here with you. I don't understand a word of what

you say. Is that the accent? No, it is not

you. I am really good at toast and omelette. But don't make me do it.

Now at the end of TODAY'S programme I'll cook either food heaven

It's up to the guests in the studio and a few of our viewers

So, what's your idea of food heaven?

My food heaven is anything chocolate. My food hell is anything,

well, prawns. I don't understand them. They frighten me a little bit.

I get where you are coming from! For me, chocolate is the only ingredient

you can wear. That is too much information! I'm

starting to get to know you really well, really quickly!

For food heaven I could be making a chocolate cremosa!

I'll melt the chocolate then whisk in fresh custard and leave it

It's served with a raspberry sauce, baked chocolate crumbs

and more raspberries tossed in basil and mint.

Or Bonnie could be having food hell, prawns and I couldn't miss

an opportunity to make my Indian inspired brummie fritters!

I'll toss the prawns along with some scallops

in curry powder, ginger, cinnamon, coriander

and chilli then mix in flour and water to make a batter.

They're fried and served with a green mango and yoghurt salad.

Wow! Can I have the chocolate, though?! Please!

As always we'll find out what Bonnie gets at the end of the show.

If YOU'D like the chance to ask any of us a question today then call:

A few of you will be able to talk to us, live, a little later on.

And if I do get to speak to you, I'll be asking if you want Bonnie

to face either food heaven or food hell.

You can send us questions through social media

But if you're watching us on catch-up then please don't call

Are you hungry? Yes, I'm hungry! Are you excited? Yes, I'm excited! Let's

start with the coolest cook in the country at the moment, with the

Right let's get the oysters into the blender.

Yes, so let's get this red burger out of the way. It is a red burger.

Why? My football team is Middlesbrough. We have not had much

success but in the last week we went into the Premiership. So something

to celebrate. The red, does that resemble the xo

sauce as well? Yes it is made from the xo sauce. It is food.

You cannot taste the red sauce? No, it is just the prawns and the xo

sauce. What is that? This is fat from the

wagyu beef itself. I am going to melt it down and get it hot. That

will flash fry the steak. OK, so you are going to flash-fry

the steak. So I'm blending this down for you. You are cracking on with

the mushrooms? Yes, give them a quick shop and then the pickling

liquor. That is with equal qauntities of sherry vinegar and oil

and mix it together. Why Man Behind The Curtain? The name

Yes. It is the idea that there is not

just one man cooking. You set up a restaurant, everyone think it is is

just you working. But behind this, there are a team. And also a

reference to the Wizard of Oz? Yes. I think it is fantastic.

So any plans to open up new restaurants? I have plans to open up

in Manchester. That will be in the summer of 2017

with Gary Neville. So not a football player? No, he was

not good enough. An England international but not

good enough to play for Middlesbrough?! No, he was but no.

The pickling liquor is on. Then we have noodles.

I have noticed you used the waggus beef. What is the reason? If is an

incredible product. The fat, the marbling, it is an amazing taste.

The reason I'm cooking it this way is because I want the fat to sing. I

want to keep it as raw as possible to get a tender product.

Anymore oil? Keep going. Thicker.

So, the noodles that you use in stir-fry instead of cooking them in

water. The hot fat will crisps them up.

Now, let me do this, are you happy with that? Perfect.

Thank you. I should get a job at Man Behind The

Curtain! When you springle anything with black, it looks cool.

What is that? That is something that we use a lot in the restaurant as a

seasoning on the cod dishes. It is a mix of vinegar powder. It is all

food. It is like eye shadow! Now the

pickling liquor is up. You have the two methods of cooking

the steak. We do. If you have a drop tray.

There we are. We will do the raw one first. We

have the thinner pieces. A little bit of salt on So nice fat to keep

it hot. Yes, this is the wagyu fat you have

to get it as hot as you can. Pour the hot fat over the top.

It takes impurities out of it, straight away.

It is almost blue. Yes but the fat is dissolving.

If you'd like to put a question to any of us today

But if you're watching us on catch-up then please don't call

Right, let's build the burger. You do smell fantastic! You do! You

smell guilty! Right, the mushrooms! Let's Mr The burger. So the buns?

They are ready to go. If you run a knife through that.

-- let's build the burger. There are the steaks in there.

The steaks are cooking. There are herbs, picked.

I will not cook it too much. It really does not need it.

This is a serious steak sandwich burger.

In the restaurant this is ?70 word! ?70? Yes it costs about ?100 a kilo.

It is a quite expensive cut of meat. There is wagyu reared in the UK?

Yes. This is reared in the UK, wagyu beef it is a great, great product.

This is the xo sauce, made from dried shrimp, garlic, dried scallop

and ham stock with hot sauce too. So a bit of kick in there.

Yes, it is really spicy. We make it in the restaurant. But you can buy

products like this in the Chinese supermarkets.

Pardonon me! It is strong but smells so rich and deep.

I can't see it! So we have the seared xo burger. You have the

crispy noodles on there with the vinegar powed every.

That is epic. The first bit of steak with herbs

on. Oyster leaves, fresh basil and mint that is excellent.

The oyster mayonnaise is on there of the Excellent. Bonnie, do you like

heat in your food? Not really? Yes! Anything! I can't get over ?70 worth

of steak! It is too much! For breakfast? Yes.

Now the pickled moneyrooms that are good to go inside.

Are we ready? We are good to go. Wow. Look at that. That colour.

Oops, we almost forgot. Raw... What a schoolboy error that would have

been? You can't get enough meat in there. So, Michael... Sorry.

Have to get that in there. That is the best bit.

So, then... Michael, tell us what it is.

You have a steamed bun and wagyu burger in xo sauce.

Or wagyu beef in xo sauce with oysters, pickled mushroom, basil and

mint. Do you want to grab that one? I will

give this one to Bonnie. I think you deserved it. What else would you

want to eat next to a after a ward? -- Bafta. Mine has not been cut in

half! Gosh! Tack in. I do not know how to do it. It will all fall

apart. A bit of water. That is amazing. I have not had a red bun

before. Peter Richards is on the wine hunt today.

Here we are on free radio in Birmingham. We have been championing

Glynn Purnell to host Saturday Kitchen Live. I have some fantastic

wines. Before I do that, do we have a message for him? Go, Glynn! Go,

Glynn! Michael's Wagyu is fun. All the same, no place for a boring or

save wine choice. One of the most exciting things in wine lately is

how historic or lesser-known producers have reinvented themselves

making eclectic and wonderful styles. Portugal is a good example.

This does work well. Greece is brilliant. This is the gloriously

unpronounceable, Thymiopoulos Xinomavro. It is a belter. The great

pride is famous for its fresh acidity. Exactly what we need to

boost the proteins which Wagyu. Those flavours pick-up extremely

well with pickled mushrooms and it is rich and save enough to cope with

XO sauce and oyster emulsion. A hint of Mediterranean herbs and heat to

the wine which works well with the basil and the mint. In Greek, Ford

Cheers, they say yamas. What do you think? It is delicious.

I like Greek wines. The chairman of Birmingham City was in the other day

and I asked him how to pronounce it. Thymiopoulos Xinomavro.

APPLAUSE I thought the wine went really well.

Amandine, what do you think? Lovely. We are going to go for fricasee.

John Dory and strawberries. A beautiful piece of John Dory, cooked

with strawberries. Do not forget, if you want to ask us any questions,

call us on this number. We need all your calls

by 11am today please! Or you can tweet us questions

using the #saturdaykitchen. Let's head to Greece and a slice of

Mediterranean life. Rick's heading to the coast today

in search of some seafood! I am travelling south to progress

so, leaving the mountains and the lakes behind. I am looking forward

to some fish from the Siebert seafood is the thing that makes me

tick. -- from the south but. This place was built nearly 2000 years

ago and it still looks fabulous. Although it is pretty derelict, it

still has the semblance of a complete city. I can imagine throngs

of people selling vegetables. Herds of goats and camels, a tent with

food stalls. Soldiers on the battlements. What has this got to do

with cooking? Quite a lot. I believe the Greeks and Romans were clever

where they built their towns and their cities. It seems to me the

most important thing to them was a supply of good food. Here, that

meant fish, loads of fish and oysters. One thing I've found very

endearing about Roman mosaics was quite often they are like this. A

celebration of fish, game, hunting, anything to do with food. Thinking

about it, of course the Romans would have built a city here because of

the great prawns, the oysters, the mussels, the clams, the fantastic

fish. The whole area is so fertile. Sometimes it was strategic but a lot

of the time it was where they could get really good food. Eng of

Colchester and oysters. -- think of Colchester.

This is the Greece I know and love. A lovely, warm breeze and a slight

scent. Always in Greece there is a smell of, I suppose it is herbs

almost. I think it is. I feel but I am back. -- that I am back.

Thank you. Look at those! Smell them. Could they get any fresher?

What would I do with them? I would put them on a barbecue. What would

you do? I know you can bake them or fry them but basically I love them

barbecue because you have the lovely smell and taste from the shelves.

What would I serve them with? A Greek salad and some chips. What

would I drink? A glass of retsina. Here in Preveza, they told me how to

cook prawns. Hot olive oil, red onions, along with a chopped leek,

garlic to large cloves roughly chopped, Ouzo, of course, for the

touch of aniseed. Shake it up, baby! And then you must give it a Greek

Orthodox blessing, like so. Next, tomato puree let down with a bit of

water. Parsley and cayenne pepper, set a cheese. I knew that was

coming. -- feta cheese. Basil, roughly ripped up and serve. Sardine

or anchovy? Sardine. Lovely looking! Beautiful!

Now for lunch, grey mullet. Not the most popular fish back at home but,

in Greece, it is revered. It is called out at the far away from the

Muddy estuaries and outfall pipes. Here they split it open, web-based

it with olive oil and roast it. The fish house to be a good size, at

least a kilo. All it needs is a dressing of oil and lemon and that

is it. You would not want anything else, except maybe a Greek salad.

Wow! I suppose I would look a bit sad eating on my own but I rather

enjoy it and do it often. Normally I have a book to read but this time I

have a camera to look out. A bit weird but there you go! Tried to get

a smaller fish but, in Greece, it has a habit of not working as he

would want it. It is a lovely face, a grey mullet. Not just any grey

mullet, what we would call a day court mullet in Cornwall. Excuse me,

they do know how to cook fish in Greece. People often say the food is

very simple but that is the point. You could not get a better grilled

fish van that anywhere. I remember first coming to Greece in the late

60s, early 70s. After I had got used to the taste of retsina, I

remembered how much I loved the taste of grilled officials they are

still using charcoal. They have the real thing for their barbecues. They

know how to cook it perfectly. Greek salad is my favourite salad in all

the world. A Greek salad really have to have a lot of feta with it and

dried oregano sprinkled on the top. The feta is a nice tasting cheese

but it is very salty. It goes very well with the tomato and cucumber.

There were lots of great ingredients in Rick's film and I'm also

I do not have a massive tattoo with feta cheese on my back but I do like

it. I have some feta cheese which I will put into the freezer and I will

reveal all. I will take some of the ingredients that Rick was using.

Some passata with chilli and salt and sugar. Bonnie, British legend

that you are. I have been watching you on

television since you were this big. You grew a beard and I did not. You

have been on stage most of your life. It is my safe place. What is

really funny is that I am actually up for best Newcomer at the British

soap awards. I just find that hilarious. I have been doing this

job for 45 years. I am very slow, I am eight waters. I am a newcomer to

the whole soap thing. Although I have always acted, my main thing has

been musicals and things. To me, it is all acting, portraying a part,

communicating. Is it quite daunting? I watch you on EastEnders. It is

very addictive, isn't it? It is a massive show. 25 years? 31 years.

Nonstop. We're not talking a season, through the summer. It's absolutely

never stops. Four times a week at the moment and we are on Watch on a

Sunday. It is incredible to think the standard and the quality... Two

hours of TV they are making every single week. Good, quality drama.

What was it like when you first got the call? I was doing a show in

London and I got a call asking, would I go down to Elstree and meet

the casting director and some of the writers? I thought, how wonderful!

This business never ceases to amaze me. I thought it would not happen to

me. My first duff duff was a comedy duff duff. Is he really a lift in

real life? Do not say that. He is married with kids. He is a legend. I

will tell him that. Some lady came up to me and said you should go with

that postie, he is lovely! He will love this. I will tell him. He will

be thrilled. The show has just one a Bafta for Best soap. Best continuing

drama and we are up for Best soap in the Soap Awards. Do not vote for me

but for the show and Best actor and Best actress. That is where the

public can contribute. That is in May, I think. Do you know how to

make a vinaigrette? If you put mustard and vinegar in now. I will

get rid of all of this. The fishes in the Avent and the passata with

tomato base. -- the fish is in the oven. There is a saying, you have to

break and egg to make an omelette. I can make omelettes. I have said that

twice now because I am so proud of it. Is that what you do? This

cooking stuff is so great. You should see me sing and dance!

Talking about singing and dancing, I do believe you have a show coming

up. I was only supposed to be in EastEnders for five weeks.

I am thrilled and honoured. It is brilliant. I love singing and

dancing as well, the other side of me. Sometimes

I'd try and do bits and pieces to keep my hand in and make sure I have

not forgotten. On 12th of June, a Sunday, I will do and in

conversation show. It is in an intimate venue and I will sing a few

showings and have a chat with the person interviewing me. We can't

talk about all things East End is as well as everything else. All about

Bonnie Langford. I be can't see that happening.

What next? A little pinch of salt. . Pepper? I'm making a meal of this.

You have done all of that! I will get the tomato base.

You have no idea how impressed I am with myself.

I can't believe you are here. No, I am very good at ironing! I can

do that, while you are doing all of this stuff. It is all very creative.

You are an artist, like me, darling! We are all artists! There is the

tomato base. That's a posh plate? We knew that

Bonnie Langford was coming here! Do we have to smash it? No! I have

cooked a gentle, and basically, it is cooked slow. With the red mullet

I want to keep the oils in the skin. I don't want to overcook it. I want

the oils in the skin. Now the best bit is using the feta. The frozen

feta. Normally you buy feta. You buy a piece of feta, make a salad, throw

it in the fridge and it sits there for weeks. So you can freeze it and

then do this. Watch.

That is frozen! Guaranteed frozen. This is TV magic! OK.

It is not real?! No, it's not real! Basically, we grate it over the top.

Look at that, it is snowing! Feta snow.

It is like Frozen! # Let it go! I was going to do that!

Tuck into that, let he know what you think! Relax. I feel like the BAFTAs

are watching us. Is this is come Eddy chair? I'm really glad I have

not go bare legs this morning. I'm really glad I have not go

bare legs this morning. So what will I be making for Bonnie

at the end of the show? I'll cook either food heaven

or food hell for Bonnie. It's up to the guests in the studio

and a few of our viewers For food heaven I could be making

a chocolate cremosa! I'll melt the chocolate then whisk

in fresh custard and leave it It's served with a raspberry sauce,

baked chocolate crumbs and more raspberries

tossed in basil and mint. Or Bonnie could be having food hell,

prawns and I couldn't miss an opportunity to make my Indian

inspired brummie fritters! I'll toss the prawns

along with some scallops in curry powder, ginger,

cinnamon, coriander and chilli then mix in flour

and water to make a batter. They're fried and served with

a green mango and yoghurt salad. As usual, it's down to the guests

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

and you can see the result Now let's get a recipe

from the Hairy Bikers. They're in Sweden learning how

to make some traditional bread. Morning, sunshine! It is our last

day here. The boys have set off early to check on their reindeer. We

are helping with the weekly bake. How baufl. What a fantastic thing to

do, on a beautiful day, in a beautiful place. Dave, start to put

the water in it... . What's the women's role in Sami culture. To get

a picture? We are the glue that binds it together. We take care of

the children, the food, the dogs, the house, the cleans. Everything.

That is beautiful bread. Good? Yes, that is good. So what do

we do now, wait? . We are going to get Jomo for the dessert. We are

going on a hike, you and me. Smashing! How come I am the one

hiking? Mate, I needed the dough! It is a small house, come bakery.

Vegetables are a rare commodity here. So the plants are much sought

after in the Sami cuisine. They are protected. Apart from berries an

mushroom, up here, you have to be a Sami to pick anything.

So, we would know this as wood sorrel, I think.

Yes. That is fabulous.

So, we roll this out with a nobble which rolling pin! In the old days,

would the houses have been like this? Yes, we lived in this sort of

cabin. It is cosy. Yes, it is very cosy.

You can take this and pick... Oh, right! ? If you don't do that, the

bread goes and you have the air in there. Then you have to throw it on

the stove. Right, this could be messy.

Not bad. Yes, that is good. Now put it down here.

Right. You know that is going to be

gorgeous, don't you. Here is the team.

Right, look at this, Kingy. Oh... This is the meat. It is boiled

and blended with milk and cream. The sorrel has a sour green apple

taste, it is used in soup and salad. But here Beatrice is using it in a

rare treat in this part of the world, a dessert.

That is like rhubarb. And the bread is toastie and crunchy. It is

delicious! Thank you so much. I think that the helicopter is

coming now. Thank you. What an amazing couple of days. Yes,

mate. A simple way of life in har upony with nature. If this is not

the source of the food of the Nordic manifesto, I don't know what it.

. This should do... ! Look at these fish. In the mountains we were

living on Arctic char, which was amazing. But in the local waters it

is all about the beautiful brown trout. We are doing our observe take

on a classic trout Amandine. So this is the hiry bikers fish dish! So I

make an inCraigs behind the gill. I start with a beautiful Amandine

crust. So three tablespoons of plain flour and three of ground almonds.

Salt and pepper. In the other bowl, whole milk.

This is like a salsa verde. I have the zest of a lemon there and I want

the juice of half a lemon. Put your hand there, as I don't want the pips

in. I want a tablespoon of capers. I love capers.

And a big handful of parsley. Take the fish, dip it in the milk,

in the mixture, dip it in butter, fry until golden. Two minutes on one

and three minutes on the other side. The smell of wood smoke, the fish

fry and the almonds... It is not shabby, is it Mr King you have the

touch of fire and food. Look at that, crispy.

That is set aside and we have to work quickly. We are putting in the

almonds. Toast being them until golden. It take as minute or two.

All of the flavours from the fish will also coat the almonds.

And the parsley and cairners and the lemon juice and lemon zest. Cam fire

cookery has never been so good. Look at that. Come on. Locally caught

wild trout in an almond queen crust with a Bury caper sauce.

Oh, man. That is such a good quality fish.

It has a French classical quality. A bit of Nordic and a bit of Hairy

Bikers! And it's Si and Dave's turn

to have a go at hosting But he's comforting himself

with an indulgent French onion soup topped with plenty of Gruyere

cheese. Michael and Amandine

will go head to head With Amandine bringing an air

of French elegance to proceedings I certainly wasn't going to let her

endure any of the usual egg puns on her first visit but Michaels been

here before so he knew on her first visit but Michael's

been here before so he knew And I think one's

an OEUF for today! And will Bonnie be

facing food heaven, Chocolate cremosa

with raspberry sauce. Or food hell, Indian spiced prawn

fritters with mango salad! Ok, let's keep cooking and the next

dish is from Amandine Chaignot. Maybe you can take care of that and

this too. The mushroom.

Yes, the mushroom, it is a bit like a tiny fly the way that you say it.

So don't get it wrong. If you can teach me in the process

of practicing French. But I can speak a little.

OK. You need to tell me how to speak...

Like me?! Now, what is the fish? It is a John Dory.

It has three small fillets? Exactly. You can get rid of the belly.

Can you use this for the stock? Yes, you can use a lot of sauces.

So, breadcrumb the one side? Yes, just to add crunchiness.

You are going to shallow fry this? Yes.

Is this something that you cook at the Rosewood Hotel? Yes.

This is for you but we have a couple of recipes mixes fish and seafood

with fruits. Yes, obviously we are serving it

with a wild strawberry connedment? Yes, I want to make use of the

acidity of the strawberry. It is a lovely floral taste.

So, the saltiness of the fish and the texture of the crumbs and the

sweetness of the strawberries. So, this is the balance? Yes.

Michael, fish and fruit, are you a fan? Yes, I am.

I like the Caribbean dish of ackee and salt fish. Especially at this

time of year. It is light. You obviously get the classic

combination of gooseberries and mackerel? Yes, and citrus fruit is

used all of the time with fish. It is a great ingredient.

Amandine you were talking about crab and white peaches? Yes, it works

very well with a dash of chillies and coriander. It is stunning. We

will have it on the menu. What are we doing now? Can you do

the mush radiologicals? So, the stalks off the mushroom.

Yes, that is too woody. I don't like the texture of it. You have washed

your hands? I have done it. Very professional! Too fast for me! I

have been told! So the mushrooms are there as well.

This is doing well. A bit of butter. You want to wash the mushrooms quite

fast. The fish will take about four, five minutes. Depending on the

thickness of the Philips. With this one, I would say four minutes will

be enough. -- thickness of the fillet. Wash the mushrooms quite

fast. They will soak up the water and you do not want that.

Careful with the onions. Talk to me about the hotel, the Rosewood

hotels. You look after all the food. I try to do kind of a seasonal,

simple food. I do not want it to be over, located. You are there to

enjoy time with your family. Excellent! You have had a fantastic

career, worked some amazing places. Tell us where you have worked. I

have worked the Plaza in Paris. I'd brought you the wild asparagus. You

can eat these, kantee? -- can't you? We are going to keep some of that.

You have some spring onions. Look how beautiful it is! Lovely

asparagus. You could serve that with vinaigrette. We have the

strawberries. Now the miss -- now I am going to

teach you some fluent Birmingham. Take the fork and crush it to a kind

of puree. A course puree. We are at going to add some raw asparagus. The

recipes, including this one, they are on the website. I am away with

this, I am down with the kids. The fish is there. The strawberries

are there. Crush these down. Any seasoning? Just natural. You can add

a- of lime juice, for example. After all the French ones, we have

the best strawberries in the world, the English ones. When we have that,

we know that tennis is on. You will get used to me after a

while. It has taken my wife 17 years to get used to me! That smell is...

OK, as you noticed, the moisture of the mushrooms made a bit of sauce.

The juice of the mushrooms and the rest of the ingredients...

Everything together. You do not need to add a stock. It keeps it clean. I

have some beautiful wild Strawbridge which I have cut in half. The smell

is amazing. Absolutely beautiful. You have a little crust. Also, the

broad beans. If you take them out of the pod and pop them, they do not

need cooking. I learned that in France. These are grown at the

Rosewood. You grow them at the hotel? Yes. You said yesterday you

have a beehive. We do. We're going to have our first harvest in the

summer. I love this dish because it is so full of flavour, it is so

feminine. It really is. You have some apple blossom cress as well,

all in the season. Amandine, remind us what that is? A fricasee with

wild mushroom condiment. You can tuck into this. It is a fantastic

treat. This is stunning. I put my letter

jacket on ready for the Hairy Bikers. -- leather jacket. I feel

guilty. I am in awe. Where do you get your inspiration from? It can be

anything. Friends sometimes. Do have a notebook? I have pictures.

Let's see if Peter has picked something good to go with this dish.

There is a brightness but also an elegance of flavour to Amandine

Chaignot's John Dory. We need the same qualities in our wine. It is

well worth revisiting classic French whites like this rich Muscadet. The

food friendly wines can be good value. With all of this in mind I

have is a lovely wine that makes a seamless match. It is a great value.

A Bourgogne. This is grown in the Cote Chalonnaise. It should not

overwhelm the delicate flavours. It sits really nicely alongside the

John Dory and picks up the Tanni consented wild Strawbridge and has a

rich texture. It sits brilliantly in the mix. -- wild strawberry. It is

beautiful for your John Dory recipe. A good choice of wine? It goes very

well with it. I do not drink and so I love all of this. If you are

buying wine for friends at a dinner party or something. The Saturday

Kitchen wine crew does a great job. Are you happy with that? I love it.

The strawberries and fish go brilliantly together. And fragrant

as well. And pretty. It was till you ruined it. We will discuss this

afterwards. Now let's get a 'taste

of Britain' from Brian Turner and

Janet Street Porter. Brian is making a summery version

of Queen of Puddings today but not before he's fulfilled one

of his childhood ambitions! The origins of the railways in North

Essex have close links with its manufacturing history. A number of

small, independent lines were set up by local businessmen to transport

goods to the capital and beyond. Some, like the Colne Valley railway

still run today as a tourist attraction. I have organised a ride

with local train buffs, Nick Ellis. Welcome to the Colne Valley railway.

Let's get the diesel train. I should have worn a 60s frock, or a boiler

suit! Here is a 1960s DMU. If you would like to come into the guards

van. Right. Hello, how are you? Good morning. The first thing is to put

your hand down on that and wiggle it. It is quite heavy. The idea is,

if you're ill, it will naturally come up. You have 36 tonnes of train

behind you. Tell me what I need to know and not what will frighten the

hell out of me. Paul that round and released the break. All the way

around? It. To creep forward. -- it will start to creep forward. Crikey!

Don't tell anyone but I used to be a train spotter. I think I would fancy

taking up train driving as a hobby. Meantime, back to the day job. We

still need to decide for the main ingredient for our celebratory dish.

This is famous for fruit. I promise I will not mention any more times

but I was good on that train, wasn't I? Stop gloating. This is a lovely

fruit farm and I am desperate to cook here. Good. Get of train

driving. Look at these lovely people! This guy is the same colour

as sure shirt. I have a sunny disposition today. We will make a

lavender strawberry Queen of Puddings. I have some egg yolks. I

will put into their sugar, some vanilla pod, and I will make that

wonderful, traditional thing, custard. In here I have boiled milk

and double cream. Once it is heated, put it on birth. I will put

that back into here. Bring it up to heat and keep stirring it with a

wooden spoon. It takes about ten minutes. You have a high dish. Queen

of Puddings normally was very simple. It was to use up stale

breadcrumbs. They did not think of making it as luxurious as this. This

is really a luxurious pudding. Now we go back to the custard, which

is nice and thickened. I will strain that out of there.

You have infused it. That's exactly it. Like a good cup

of tea. Breadcrumbs over the top. That's quite simple. Once you put

that together, you take the custard. I will use a ladel. If you pour it

over the top, it gets everywhere. So you don't mix it, just pour it

on? Yes. What you normally do, you leave it for about 30 minutes.

It sink through. So the ones at the bottom soak up. Then top it up after

30 minutes. It drinks up all of the wonderful

creamy custard. This is going into the oven at 180 degrees for about 30

minutes. When it comes out it looks... Like that.

Woww! It is so yellow! Take local honey... Smell that.

Just a bit in there. There is no real recipe. You put as much or as

little as you want. Take it away and bring it to the boil. I will take

the strawberries and cut them into little pieces.

As soon as it is boiled, the strawberries are in there and you

have a mixture. It is like a quick strawberry jam

almost. Right. Take it off the heat so that

the strawberries don't boil away. Gently, it will break up but you

want it to look professional. Now to finish this off, a line across...

You are making it look easy but it is really difficult, I think.

It is like all skills. Put it in the oven and it comes out looking like

this. Fabulousment

I have to use the strawberries. This is a crown. A local laugh entar and

strawberry queen of puddings. Thank you very much.

Let's drink a toast to the pudding and the chef! The queen of puddings

is very... Royal. Another success. I don't know how I

do it, I tell you! Good work, Brian. Right it is time to answer a few of

our foodie wes. Each caller helps to decide whether or not Bonnie gets

food heaven or hell. The first question is from Alan. Do you have a

question? I have a question, I am fed up of doing an ordinary chicken

roast for Sunday. Do you have another recipe.

I find instead of putting the chicken in the oven, I do a French

technique of poach and roast. So chicken stock with garlic, thyme, on

a low temperature. In the water, so poach it first, then crisps it up in

the pan. With the poaching you can inject

flavour, the bay leaves. Yes. And use the juice that comes from it to

warm the vegetables in that. Fantastic.

What dish would you like, heaven or hell? Heaven for Bonnie, she is a

lovely lady! Alan, you are smoother than me.

Right, we have been tweeting... Bonnie, you have a couple there.

I have, please can I have a recipe with a barbecue salad with a twist.

Amandine? Go for something simple. Courgette, maybe spinach. A Kiwi in

it. And maybe some smoked ham and mix it together.

A bit of vinaigrette and herbs. Yes. Sounds fantastic.

Another from Abigail. She has a couple of bottles of maple syrup,

what can she do with them? That is a form of sugar. In drink use it in

cocktails. So with plum sake, soy sauce, Japanese sour with the maple

sir Yom. Or with food, glazing your turnips. Not Swede.

Yes, they are bitter, so about the sweetness of the maple syrup, it is

fantastic. And back to the phones we have

Hamish from the south of Wales. I have recently bought a truffle but

never cooked with it before. Lucky boy.

Amandine, what would you do with it? I think that the main problem with a

truffle is to overcook it, so never overcook it. Simple, put it on a

salad or on a warm dish of pasta. Or even on a chicken.

Yes! Or with the stew of the mushrooms? Yes, the best usage is to

put it on something warm For the aroma.

And with the storing, put it in the eggs or the risotto rice.

Twice the value. Hamish, are you happy with that?

That is great. Who is food heaven or hell? Sorry,

Bonnie, it must be food hell. It is OK, I still love you.

Wendy from London, what would you like to ask us? My question is how

would you professionally make up a duck or goose or confit and how long

does the bird take to cook? So, a confit of duck? I take the legs off

straight away for a couple of hours with fat. With garlic and dried

herbs. Michael, suggestions? I think the same. Cooking the crown. I would

not bother with that. I like overcooking duck. It is nice to cook

it Chinese style. I like this that way.

You get the duck flavour to it Food heaven or food hell? I don't like

chocolate, so it is hell! You don't have to receipt it! Right it is time

for the Omelette Challenge. It is my first time.

I do believe there is cheese, that is here, and no-one as ever used it.

Michael, what are you doing? I am going to be eggsperimental! I tell

the jokes! Clocks on the screen, I have always wanted to do that.

OK... He is cheating. Get back.

I will do a count. Let's do it in French? No? OK. 3, 2, 1!

Amandine, you have shell in there for texture? Oh, my goodness, he has

done it already! This is awful! I can't believe my eyes! Have you done

this? Can you put the pan there, please.

Put the pans back in there. Without the scrub Put them back.

Sorry. I'm a serious judge. I cannot be influenced with fluttering of

eyelashes! OK. I need to taste these.

His is burnt. . There is that there... That is

texture. It is cooked though.

Fantastic! Amandine, I don't know whether to taste it from the pan or

the plate! So we have an oyster. I don't know where that came from!

There is some mushroom. Have you got all of the ingredients underneath?

Yes! OK. Let's have a taste. Amandine, can I say that... Although

it does look similar, I don't know which is which.

Amandine... 31. 84. What? Yeah, the clock doesn't rye. Michael, better

than the last time? No. You did it in 23. 04. So not as fast

as the last time. Amandine, I am putting you on, as it

is cooked but it does look horrific. Michael, basically, you can stick

that Man Behind The Curtain! And I have a chance to choose the music.

It goes a little bit like this... # You're unbelievable! It's a

classic. Obviously it is Eurovision, we all

love that. Do we know the British entry? Joe

and Jake, isn't it? Ready? # You're not alone

# We're in this together # All that you want... Lovely.

So, will Bonnie get her food heaven? Chocolate cremosa? Or food hell, the

Indian spiced prawn fitter with a salad of mango.

I'll count up the votes whilst you enjoy a recipe from James Martin.

He's home alone today but don't worry he's got a bowl of French

onion soup and plenty of cheese to keep him company!

Pot sometimes when life is too hectic, there is nothing better than

taking a little time out to unwiped. For me that is me and these two

taking them out for a stroll. Cooking for yourself, does not mean

you cannot indulge yourself. So pack up the tins, leave it for the dogs.

I will show you my personal favourites that I cook when I'm home

alone. Soup is one of the easiest meals to create for one person.

Thchl is a soup that is good for freezing. The French onion soup is

perfect for one. Prepare it wonts, it gives you portions to enjoy for

months. A truly iconic dish that reminds me of my time training as a

chef in France. When I go in there, there is one restaurant. It is not

fancy. It is a cafe, they do, I think, the

best French onion soup in France! Get the onions caramelising with a

flew fluings of oil and a little butter. But you need a lot of them.

So I'm slicing three of the large white Spanish variety. If you use a

sharp knife, you should not cry. It is the spray from theions that make

you cry. I will flavour that now with fresh thyme.

It is a good idea to buy it in the winter. Shred it from the stalks and

in the summer you can chop it up. The stalks get woody. Then it is

good to use sugar. Brown sugar. About a tablespoon. The key is to

get the caramelisation on the onions. That takes time.

When the onions have gone golden brown, add some garlic. If you add

it before this point it will burn and go bitter. Now add some white

wine, good quality white wine. About a glass. Too thicken the soup, what

we add now is flour. You have to be really careful. The temptation

really at this point is to add to match. For this amount I need about

a tablespoonful if used it in at this point, you will not get any

lumps. Mix it in with the reduced white wine. You almost what they

call cook it out. Good quality brandy, just a bit. A little bit

more! Then Sherry. You do need some sherry. Flame it a little bit. Then

we will throw in some good-quality beef stock. That is the key to this.

You get a delicious looking French onion soup. What you do now is bring

this to the boil. By bringing it to the boil, all the onion... I do not

know what you call it, Gubbins stuck to the bottom of the pan. It starts

to lift off and all of the flavour will impart into the soup. By adding

that flower and bringing it to the boil, it will start to thicken. You

cannot have French onion soup without a crouton. I am toasting a

decent chunk of good quality bread. If you do not have one of these, a

griddle pan or something like that, get some flavour onto the bread.

Alternatively a decent size of toasted bread will do. A

good-quality croutons of those cheese. For me, it has to beat

Greer. It has a wonderful, melting quality, and I like loads of this.

We can taste this. It is personal preference is what happens now.

Sometimes you need to add more sugar. For me, it really needs salt.

You would be surprised how much. It needs to be a fair amount of salt,

so you can balance out the sugar and stop the soup from tasting too

sweet. That is better. Black pepper. Switch it off. What we will do to

serve this, you need a deep soup pot really for this. Although it is good

enough to eat as it is, what we do is you get your crouton, it fits in

them. You want it to start soaking up the soup, and then cheese. You

cannot put enough cheese on the top of French onion soup. Even now, you

put more on. This isn't one to beat to meet with. I like letting it

bubble over the sides of the bowl. -- to be to meet with. What is

around the sides of the bowl is the best bit. It is a bit like the

Sagna. The crispy bits on the edge is what people go for first. --

lasagne. Two minutes can be a lifetime when you are waiting for

soup as tasty as this. This is the bit you look forward to. You see, it

is surprisingly how much cheese you put in there. What happens to it, it

suddenly dissolves into your pot. That is fantastic. It is worth

finding some time by yourself when you have a dish as this. -- as

rewarding as this. Will it be food heaven or hell for

body? Time to find out. The viewers phoned in and most of them wanted

Hell. Michael, what do you want? We have had a lot of fish already so I

am going with heaven. This is the casting vote. I do not like

chocolate but I will be nice. We have heaven! The viewers said Hell.

Spicy, crispy prawns, people like those. We have had a lot of fish. I

know you like a certain Birmingham chocolate frozen. You can tuck in.

And Mundine, if you want to make my sweet salad of Ras Breeze. --

Amandine. Can you not up a sauce. In Middlesbrough, this is monkey blood.

Why monkey? Have you never seen a monkey? I have not. Can you not

tease the guest, please? She is eating chocolate and enjoying

herself. When I was a kid, my best friend was a monkey and I think I

lived a normal life! How is the chocolate? Gorgeous! I have been

completely overwhelmed. I feel inadequate. I could live on this. I

really should live on all of this. It is completely wonderful. I have

made a custard with eggs, sugar, milk and cream. I love this. Stand

in the middle of two handsome, slightly grey, men eating chocolate.

We walked straight into that one! I have made custard. You make it look

so simple but it is not. I am trying really hard. This brings out the

sweetness. You are breaking down the Ras -- raspberries. Basically it

will set in the fridge. Michael, how is the sauce? A minute away. The

monkey's blood is a minute away. Thank you, Michael! Also, I have got

some chocolate crumbs, almonds, cocoa powder, flour and sugar, which

I have baked off to make a crumb. Michael, can you get the plate?

Also, the chocolate. Is this still meant to be on? In the fridge. How

many hours do you guys work in the kitchen? About two and a half. All

day. It is a dedication. Like EastEnders, it does not happen for

study have to put the hours into practice and all the rest of it. --

it not happen. I am converting you! I could eat all of that. I will have

to go to the gym for about an hour and a half after eating it. I have

melted some chocolate down. Straight into the freezer. If we do not have

a piece of marble, a transfer tray or a plate. Is that all right?

Do you want some of my chocolate buttons?

Save some of those buttons. We have a raspberry sauce. How did you get

into this? I have been doing it since the age of 14. What happened

at 14? I was useless at school. The first dish I created with beans on

toast. I've put curry powder in them, some shallot 's, some dodgy,

dried herbs. Mike yourself, you fall in love with that job. You fall in

love with it. -- like yourself. Who did you expire to? My mum. Pigs

trotters, in my house, were a delicacy. My mum has run in this

money because she wants to know how to get lumps out of her gravy. She

made the worst gravy in the world. I said, I will talk to you after the

show, I am a little bit busy. Getting your attention because you

are so busy. Sorted out for your mother will stop the biscuit will

add a bit of texture. That is cocoa powder, almonds, butter and sugar.

All baked on a tray. Oh, Lordy! Look at that! The texture

of the custard should make the chocolate set. Just perfect. You

cannot help it, can you? When you make chocolate, it is everywhere.

Isn't that part of the job? It is. We have our shards. It has a wine to

go with that. You have smashed those perfectly. Let's get some spoons.

Bonnie, hopefully, this will be your food heaven. Tuck into that. That is

heaven. Do I have to go first? Oh, Lordy! To go with this, Peter has

chosen a tailor 's first estate port, which is widely available.

-- Taylor's First Estate Port. Here we have some blue some line.

Delicious fruits which will hone the bitter chocolate. I thought I cannot

let you drink... The only thing that is missing here is an umbrella. Yes.

It is not raining, so we're all right. Bonnie, there is your

mocktail, no alcohol in there. This is heaven, delicious! June 12 I am

at channelling Cross and the rest of the time it is East End is. The Soap

Awards on the 8th of May. -- at Charrington cross, and the rest of

the time it is EastEnders. All the recipes from the show will be on the

website. I have had a great time. Next week it is the turn of the

Hairy Bikers. Have