14/06/2014 Saturday Kitchen

certain Royal birthday and we?re celebrating with food that?s

definitely fit for the Queen! This is

Welcome to the show! With me in the studio are two

First a man who?s been at the helm of the two Michelin

starred Gidleigh Park in Devon for an astounding 20 years!

And next to him is a chef also marking an anniversary this year.

He?s been running the kitchen inside the world famous Ritz hotel

John, what are you making for us? I am doing sea trout with champagne

sauce and morels. Bang in season. All of these

ingredients at the moment? Yes. Sea trout if you can get hold of it,

it is fantastic to use. It is beautiful. I really enjoy it.

You are pan frying and poaching it? Yes.

Michael? I am doing honey roast duckling with cabbage and smoked

bacon, roast garlic girolle mushrooms and a spiced jus.

Spiced jus. Two Michelin stars. Gravy to you and I. And we have the

fantastic line up of foodie films from Rick Stein, Gennaro Contaldo

and Antonio Carluccio and Celebrity MasterChef.

Now our guest today is not only one of the finest comedy performers but

a movie star and has published her first movel. Welcome to the show,

Katy Brand! Now, you are a keen cook as well, what is this MasterChef you

are on? I tried that last year. Now I amen joying watching others go

through it this year. How did you find it? I enjoyed it

but pleased at the point I was sent home as after it started to get

hard. Did you work in commercial kitchens?

I worked for the cast of Cirque du Soleil in the Royal Albert Hall with

Janet Street Porter. The main challenge was cooking

something that would not end up all over the audience.

So at the end of today's programme, it is either food heaven or food

hell. Based on your favourite ingredient, food heaven, or

nightmare ingredient, food hell. What about food heaven? I love

coriander. We have a passive tub of it in the garden. I sit by it and

smell it and eat it raw. So, coriander, and what about the

dreaded food hell? I don't like pork very much.

I don't like porky pork. If I have to eat it, I like it to taste of

something else. Chicken? Yes! So, for food heaven,

have an Indian-style fish curry in mind. The fish is cooked in coconut

milk, coriander seeds and lots of other spices, served with Pilau rice

and coriander flatbreads on the side.

Lovely. Or a griddled pork chop for food

hell. The pork is placed under a hot green, served with apple sauce. Hmm!

You have added pig blood on the side as well, thank you! You will have to

wait until the end of the show to see which one she gets. If you would

like to ask a question on the show call: You can put your questions to

us live later on. If I get to speak to you, I will be asking if you want

Katy to face food heaven or food hell. Right, it is time for us to

bring a little bit of high society to us this morning with the man in

charge of one of the most prestigious kitchens in the world,

The Ritz, it is John Williams. So, sea trout? Yes, this is wild. It

is lovely. If you can get hold of it re of it,

it is brilliant. . I will put this on and get on with

it. We are dog the sauce. I have the

broad beans that are coming into season. Now, tell bus The Ritz. A

very busy spot but unique in the hotel world. Everybody tries to

modernise everything the front and the back of house but you do modern

stuff but you would not know it. I call it classic evolutionary

cooking! The reason being, we have to be relevant to the modern-day

diner but in the same sense we have to be classic because of the kind of

rooms that we have got. Some of the rooms are spectacular.

The afternoon tearoom and your dining room.

Exactly. You would ruin it if you changed it.

Yes and the secret is to keep hol of things and get them to blend in. I

often say to people that The Ritz restaurant tells you what to cook.

It is something that you must be careful with. But it is something

that I enjoy. You have big shoes to fill. Some

serious chefs have been there before you? Yes.

The reality of it is I have been there ten years. I am comfortable

with the surroundings and how we operate. The hotel has a restaurant.

They do 100 covers not problem. But the beauty is that we also use the

service. You are still doing the flambed

crepes. It is a great service it is good to see it is being revived and

kept going. We need that. It is an institution,

it is wonderful. So we are going to pan fry the fish

and poaching it. You start by pan frying it a little touch.

Then once it is just cooked we add the stock so it is finished with the

steam and the juices. I like this as it holds on to the menu.

Is this on the menu at the moment? Yes it is on the du jour.

So we have the beans and the baby leeks.

This is very seasonal and to celebrate the Trooping The Colour,

we have to have a little champagne! John, could you use other wine?

Certainly. We could use a Chardonnay wine. Obviously because of the

complexity of the champagne, the acidity it is a nicer and frivolous

kind of situation to do. So we have the leeks there as well.

Now you say that you are modernising, it is mainly in the

kitchen. I believe you are getting a brand new kitchen? Brand new! Is it

entirely new? Yep. We are starting off with the main kitchen area. We

are going all induction. Very modern, clean. No gas. It is very

good for the whole set up as far as energy. Now a little bit of chicken

stock in there. The hotel is not closing? That is a

huge job. We are boxing it all off.

It will be a huge operation. Trying to keep that up.

That will be the fun bit. And the chefs, the things have

changed so much at The Ritz back of house. It started with 30-odd people

when you were there? There were 38 people, now it is 65. It tells you a

little more about the business and the way it is. The beauty of cooking

like this, James, is we just take the pan. It is all in one pot.

Notice, we only have a little bit of water. I have added a little salt

and a touch of sugar. You need the chefs.

Recently I took my mum for her birthday to afternoon tea at The

Ritz it is proper. But you do get lots to eat! As northerners we like

our food. We were there for three hours for afternoon tea.

You have a slot of about two-and-a-half hours. The beauty of

it is that it is very traditional. We modernise the pastries but they

are all coming from a classic base. So, chicken stock, although this is

fish, you like that? Yes, I want the neutral flavour rather than too much

fishy element. OK. We have the mushrooms in here as

well. If you would like to put your

questions to either John or Michael, call us on this number:

Calls are charged at the standard network rate.

We have the puree with the cauliflower. Cook them down and

blitz them with some cream and butter, they were you have the puree

when it is blended. So, the veg are now in there with a

little water and some butter? Yes, salt, butter and a touch of sugar. I

like the sugar to add there. And chopped chives in there. Do you

look at what everyone is doing around the world with The Ritz? We

are very separated. There are only two real Ritz Hotels. The Ritz,

Paris and The Ritz, London. We are privately owned by the Berkley

family. They really look after it. When you look at the building it is

iconic. I often think when you are going

into those places you are looking for something but you never can. It

is all done perfectly. Why pan fry the fish with the skin,

then take it off? The skin helps to keep the moisture in. That is what I

am trying to do. So, the puree in the centre of the

plate. And then the fillet of trout. And lastly the beautiful girolle.

And the broad beans are superb. This is a great mixture. It sings spring

and early summer. Obviously the asparagus is coming to its end. But

this is something that I really enjoy. I cook vegetables like this

for myself. You don't need pans of water? No,

this just intensifies the flavour. There we go. And now the champagne

sauce to go with it. There is a touch of champagne in

there, we will put a touch more in there.

And a little bit of butter. Thank you. Does the champagne make

the sauce fizzy or foamy in a way? It brings it together a bit with the

butter. So just finish it off with the

butter and the champagne over the top.

It just gives a little bit of acidity.

So when you are modernising the kitchen, do you walk around with

your big hat? I still wear my hat! It is part of the job.

It is, and it looks impressive. Tell us the name of this? It is sea

trout with champagne sauce and morels.

Cooked in seven minutes and 46 seconds.

It looks pretty good. You get to dive into this one. Wow!

Lovely. I love cauliflower.

See, some people are waking up with a bit of toast. But pan frying it

first and poaching it, it increases the moisture content? Yes. That is

lovely. It is not the cheapest fish in the

world? No. Happy with that? Hmm! You don't

think of having fish with mushrooms but it is lovely.

We need wine to go with this, Jane Parkinson has been soaking up the

sun in Hertfordshire this week. I am here in the grounds of Tring Park

mansion. It is only a stone 's throw from the high street. Let's go

shopping for some wine. John 's sea trout is a roller-coaster of

textures and flavours. You could go for a wind star which is known as

being super diverse with food. -- a wine style. I want something that is

fruity and a little bit mellow. I have chosen the Finest Gavi. It has

the attitude of Italy. It comes from the northern Italian region which

was once ruled by France. It is a really versatile wine style. It

works with all the different twists and turns of flavours. It is lovely

and fresh. It is lovely and mellow as well. It glides along and has

enough richness to work with the cauliflower puree and the richness

of the mushrooms. It is fantastic for lifting the leeks and working

with the broad beans. This Gavi is gorgeous for your tantalising trout.

This works really well. Definitely the right style of wine to go with

the fish. Coming up, a lovely duck recipe. Some roasted celeriac and

some garlic. If you have a question

for today?s chefs, then call. Standard geographic charges from

landlines and mobiles will apply. Right, it?s time for more classic

fish cooking from Rick Stein. In this vintage episode from one

of his early series, he?s on the hunt for an ingredient that I

also believe is one of the finest things we make in this country,

the Arbroath smokie. Take a look. Half an hour south of Gordon is

Arbroath. This time it is famous for Smokies. No one makes them better

than Bill Spink. Arbroath Smokies are one of the world-class gourmet

foods. They've brined pairs of small haddock and then suspend them over a

raging pit. They are not only smoked but cooked as well. You get 20 of

smoke in a minute. That is lovely. Ground. That is it. -- you will get

plenty of smoke. I do not know how you can do it. How long do they go

in for? Half an hour. They will be ready in half an hour. You lift it

up to get the flavour is going back up again. You have to keep a steady

heat and lift it. The heat would just die away and that would be it.

Don't to find the smoke gets into your eyes? Just like the saying

goes. What would you say when it gets in your eyes? It makes your

eyes very nippy. The smoke is originated here a few miles from

Arbroath. They used to dig pits and put barrels in the ground and then

suspend the haddock over fires in the pits and covered them with

sacking, sometimes damp, sometimes dry, depending on the weather. I

read somewhere this wonderful image of a late winter 's evening with

smoke coming up from all around the harbour and around the village from

these little pits. Not only did the women do the smoking but they also

used to carry their men out to the boats when it was rough on their

shoulders. That was to keep them dry. The odd thing is, when the men

came back with the haddock for the Smokies, they used to carry them

back through the sale. They reckoned their men had done such a hard days

work that they needed some help to get into shore. That is really tough

women. Oh, great! Good, Bill thank you very

much. Now for the taste! I can see it is nice and firm. That is

fantastic. It is sweet and it is firm and it is slightly salty. It

will be so much better than the original haddock. This really is

sensible preserving of fish. Utterly wonderful. If this were France, they

would have a control on this. Enshrined as a perfect way of doing

fish. Who would have thought something like a humble haddock

could have produced something so wonderful? I have come here on a

pilgrimage and I have really found what I am looking for. Arnold

Bennett wrote novels about the pottery towns of Stoke and places

like that. He used to stay at the Savoy and he has a special

omelette. It uses the best haddock, and died haddock, and omelette and a

bit of cream and Parmesan. It is easy to make. You take a shallow pan

and pour about two pint of hot water and half milk into the pan.

Bring it to the boil and simmer. Bring it back up to the boil and

poach, not only -- only for about four or five minutes. Lift the

haddock out and pull away the skin from the haddock and flake it up.

Now for the omelette. I am allowing six eggs for two people. Break six

eggs into a bowl and whisk them up with a fork. A good seasoning of

just salt. Put your pan on the heat, get it quite hot and add a small

piece of butter, about that big. Run it around the pan so you can code

the whole of the pan with butter. Tip in your omelette. Use the fork.

That is all you need to make a great omelette. Just keep cooking. You can

see bits of omelette coming up through the uncooked egg. It looks

so satisfying. You add the haddock when it is just like that, still

very wet and moist. About two or three tablespoons of double cream,

just round the pan like that. A good whack of Parmesan, a small handful.

Do not cook it too much. It must stay nice and moist. Take that off

the heat. You can finish it in the top part of the oven or under a

grill, just to get it nice and Brown. Take it out of the oven and

cut it in half. I like to serve it with a simple green salad and a

glass of Italian white wine. It is interesting. You have Arnold

Bennett, Pavlova, Melba. They hark back to an age when customers were

revered and you had famous people that dishes were named after. These

days, it is almost like the chef is more important than the customer.

I don?t know which chefs you could be referring to there, Rick!

To go alongside Rick?s look at great British seafood, I?m championing

some of the other delicious things that grow in this country.

These are blackberries. They go in. A bit of sugar, just a touch.

Traditionally, it would be done with apples, Bramley apples as well.

Two small pieces of bread at the bottom and some oblongs as well. The

reason why I like this also is it uses quite a lot of butter. Of

course. Nothing does not taste better with butter. What we are

going to do is take our bread, cut off the crusts, and then basically

use thin, white sliced bread. You do this into the batter first. You need

to double coat them really. If you only do it on one side, they stick

to the moulds. Yellow matter is this part of healthy food, James? -- is

this part? I think Charlotte was made with sponge fingers. Is it

different? I am just picturing the kind of frozen puddings with them

all around the side. We just pop that in as well. That goes straight

in. Comedy was not your first love, was it? You studied at Oxford. I do.

I think Michael Jackson was my first love and that was followed by Jesus

for a period of time. I did theology at Oxford. What got you into comedy?

Were you doing stand-up At University? I was a big comedy fan

growing up. It was my third session behind Michael Jackson and Jesus.

When I went to university, I met all these people who are writing comedy

and were really motivated. There were comedy societies and people

going up to Edinburgh. I got involved with that sort of by

accident. I went to an audition with a friend of mine who wanted some

moral support. We had to tell a joke and I forgot the punch line. They

thought I was being satirical and subversive. You genuinely forgot!

They let me in and that was it for me from then on. Would you say you

have had training to be a comic? It is what comedians would consider

training. It is also a career. People do it for the rest of their

lives and make money out of it. Doing that on the live circuit,

doing four or five a week, the Edinburgh Festival you do so much. I

have never been to the comedy festival there. It lasts for a whole

week? It last for a whole month! Just enough time to go completely

mad and become totally nocturnal. As a friend of mine said, you might as

well put thousands of bands in a bid and set fire to it. You find it

yourself. I went to Edinburgh sort of after a year and a half after my

first gig in a pub. No one will back you for thousands of pounds at that

point. I had to sell my car and get a couple of credit cards, on the

train and up you went. I never saw any of that money again. The value

of what I learned was so enormous that I don't regret it at all. A lot

of these stories are in the novel that you have written. It is based

on comedy but not stories of you. I do not know. I cannot remember. It

is about a woman called Brenda Monk, who becomes a stand-up comedian. It

charts the first year of her career and what would be the first year of

anybody starting out in comedy and wanting to do it seriously. It is

gig in awful clubs, learning how to do a geek when you are feeling

heartbroken, when you are sad, hungover, when you do not feel like

it. You have that great take when you are covered in gold. Dealing

with a heckler and the social aspect of it. This is your first novel. You

are a keen writer of other bits and pieces as well. You have been asked

to write a film. I did a film called Nanny McPhee with Emma Thompson. I

have loved her. Along. Historically -- I have loved her for so long. She

has won an Oscar for writing and acting. We got on really well. We

had lots to chat about. She said you should be writing and she

commissioned the first draft of the film and, ten drafts down the line,

hopefully we will make it next year. If that was not enough, you have

just finished a film which is out next month? The film is out. You can

buy the e-book. The paperback version is out at the end of July.

It is an 80s musical. It is out 27th on of June. It is bringing back

memories. Everyone has a fantasy about being in an 80s musical. Sign

this is a children's show. You obviously need to read different 80s

than me. Is Leona Lewis in this as well? She is. She is making her

acting debut. Are you playing a scene in part? Yet after we'll do.

We all do. We all sing, dance and it was great fun. If you get offered a

job for two months in Italy, you take it. The seafood and fish

restaurants were astonishing. I am waiting for that phone call for the

filming job in Italy. James, is that proper custard? It is

proper custard! Did you make that in like 15 seconds? I have slaved for

two hours and it has gone wrong. How did you do that? It was easy, egg

yolks and milk and cream and sugar. The key to it is to use a whisk.

Lots of people use a wooden spoon I always get scrambled eggs. Keep it

at a certain temperature. I see, so cook it too high and it goes wrong?

Yes. The lumpy custard is like you had in

school. Packet custard! I always use the whisk. I think that helps.

Now, clotted cream or ice-cream? I love Cornwall, so clotted cream!

That is Devon! The whole of the West Country will hate me now! Tell us

the name of the book? The book is called Walking on Sunshine.

And what is Katy facing at the end of the show? It could be food

heaven, fish with coriander and Pilau rice. Or food hell, pork

cooked under the grill with apple sauce.

How is the custard? It is really good.

Right, let's see how the Celebrity MasterChef hopefuls get on with

their latest task. This week they face a table full of fearsome

critics. Take a look at this. I think this is probably your

biggest day so far. We want you to present your food to

restaurant critics. You are going to have to be at your

best. One dish it's got to be amazing. If it is not, you may leave

the competition. One hour, ladies and gentlemen, let's cook.

Professional chefs would be terrified with this task, John. We

have five celebrities. Let's not for get that. What are you making, Ade?

Grilled tuna with two types of fennel. Fennel with an orange

reduction, then a paper thin salad, served with segments of orange and a

dressing. How do you feel about serving your

food to tough critics? Well, I have no love for critics. You suffer at

the hands of critics for so long in the business that I am in. So it is

best not to believe them if they say anything horrible or nice! Like me?

Yeah, you, I don't respect you at all, Gregg! We have turned you into

a cook, Les! Indeed. Thank you very much. What is your dish? Pan fried

fillet of bream fish with a potato, tomato and basil confit.

Les Dennis, doing a tomato, potato and basil confit? ! Somebody has to

go home today, Les, I hope it is not you.

What creation from Brian today? It is sea bass with potato leeks and a

fondant. The samphire? That is a tempura.

That is a garnish. Is there a creamy sauce going on as

well? There is, a veloute. This dish evolved from something else, it was

more complicated than this. You evolved this from a more complicated

dish than this dish? ! In my head, yes but then I think that I have

something wrong with my head. I am keeping it simple. What I think

I will vote a black olive rosemary crust with the lamb and a dressing

of black olives. Do you think that maybe this is a

little uncomplicated? No I don't think so. If the food is good, the

food is good. You can't question that.

What's the dish, Janet? It is red receipt Otto with pheasant breast.

Tell me about the sage and the apple jelly? I know in your world, you

would be doing a sauce around it. But I am giving people a spoonful of

my sage and apple jelly, which is how the game was originally eaten.

Good. What about sharing the food with the

critics? I have shared a flat with Tracy, so I know all about her

undies. If she finds ply food disagreeable... So, she either likes

your food, or she is in for a grilling? Yes.

I lived through the grilled tuna years, I must admit, I got tired

with it. So Ade has to do something with this to grab my attention.

Five minutes and we want that out. I will be early.

Well done. You have finished with time to go.

Very well done. Good afternoon, ladies and

gentlemen. How are we doing? Very well.

Are you hungry? At the moment. Thank you.

That is obviously a piece of grilled tuna with what I call sweet and sour

fennel. Well, it is pink and pallid. I don't

find pink food very appetising, really it is not in my line of

country. It's all a bit one note. There is a

little bit of sour, a little bit of sweet. The fish is decent. The sweet

and the sour fennel underneath it has a good flavour. But this other

cold salad of fennel is replicating in a sweet and a bland way the other

flavours. You have about four minutes left.

Thank you. It will come down to, can he cook

the sea bass Karate and does he know what he is doing in making a confit.

OK. We are about to go over time, Les. I think I need a couple of

minutes. Wow! Look what you have done. You

don't believe it, do you? No, I don't.

Good on you, mate. Afternoon. Sorry for the delay.

Thank you, it looks great. It is pan-fried sea bass with browned

shrimps on a potato, basil and a tomato confit with rosemary infused

spinach. Thank you. Thank you.

He warmed the plates! It is such a small thing. But it means that the

plate of food is not cold. I have to say, it also smells rather good. It

does. I'm impressed by this. It is a really well balanced plateful. The

slight rosemary note with the spinach adds a little something of

his own. I would like more spinach, the potatoes a little more cooked

and then it is straight As. I would say that Les Dennis knows what he is

doing. Wow! You can see how the others fare

and find out who gets to go home later on in the show. Still to come,

the Two Greedy Italians are continuing their food challenge,

visiting a very special restaurant in Rimini. Helping boys to get on

track and making a hearty lunch. Classic stuff. As Italy prepare to

battle against England later, can John TACKLE the heat of the hobs to

get into the top ten or can Michael PASS the EGG-streme cheffing talent

in the Omelette Challenge! You can use that for the stand-up.

And will Katy get her food heaven? The coriander and fish curry

And will Katy get her food heaven? The coriander with fragrant rice or

food hell, grilled pork chop with black pudding fritters. You can find

out what she ends up with at the end of the show. Right, a chef that has

been running the remarkable Gidleigh Park it is the brilliant Michael

Caines. Welcome back. Thank you very much, James.

What do we have? Honey roast duckling with cabbage and smoked

bacon, roast garlic girolle mushrooms and a spiced jus.

duckling with cabbage and smoked We are going to make a mixture with

the cabbage with the garlic puree, and we have the duck here. Carefully

go down the fat. If it is cold it is easier to do. Lacerate the skin.

That helps to render the fat down that is important.

Take the seasoning, that is important. Then take a hot pan to

start the process of rendering the fat off. Cooking mainly on the skin

side. So, the celeriac that is going in.

It is a veg that people don't use that much. But you can buy it from

the supermarkets, it is fantastic. It is fantastic. It is great raw.

We can do it finally sliced with a little bit of grain mustard and

mayonnaise it is delicious. Don't you find it is fantastic baked in

salt? It is fantastic. Wonderful stuff.

Absolutely. It makes it intense. Now here we have salted water

boiling. We are going to cook the lovely cabbage in.

Are you cooking the duck all the way through in one pan with the skin

side down? I am. Very much so. What I wanted to do with the duck is

render the skin so it is nice. Fat renders fat. So we leave it mainly

skin side down. That is what I want to do. We have the cab beage leaves,

the outside leaves are weathered. So take them off.

Then we can take a baton of cabbage. Just take out the middle bit. The

stalk comes out and cut it into bat on is. The leaves on the outside I

really badly weathered so we do not want to use that. -- batons. 20

years is a bit of a landmark in anyone 's career. I am still cooking

at the highest level. I really appreciate it. It is a wonderful

place to be, which is great. At the same time it is going to be 15 years

this month. To celebrate that, the wonderful menu we are celebrating 20

years and that will be great. You are just going to leave the duck as

it is. For the cabbage, we are cooking it in boiling, salted water.

We have pancetta and smoked bacon here. A bit of butter and a pinch of

salt. In this pan here, I am going to row some garlic. This is garlic

puree and these are blanched Dalek clothes. Bring it up to the boil and

we repeat it three times. -- garlic cloves. Repeat it nine more times.

That has been ten times! That is good. We will take some bacon out.

Smoked bacon is always the best. Cook the cabbage to a point. It is a

classic combination, bacon and cabbage. Really lovely! Cabbage can

be dull but when cooked with other flavours, it becomes really

delicious. The celeriac becomes blanched. Tomorrow I am off to

Birmingham for the good food show. I have launched some recipes with the

U food. We have done some great recipes. It has inspired people to

upload recipes. I had done some recipes. We did a survey for top

nurses and service men and doctors. I created a load of recipes for it,

which is fantastic. Let's go straight in here, James. The

celeriac, a slight blanching. We are just going to caramelised them and

finish cooking. The duck is roasting nicely. The skin is rendering down.

It has a bit of a way to go. We already have the duck here. When it

is roasted, the skin will look like this. We can take our honey with the

Chinese five spice and put that on so it soaks in. This has been

roasted and rested. If it takes eight minutes to cook, you will need

to rest that for about 60 minutes. We will dry the cabbage out. As it

dries out, it will carry on cooking. We will use the garlic puree to

bring it together at the end. If you do not have garlic puree, you can

have tubes of garlic quite easily. The paste is fine. Just turn up a

bit. I'm going to saute mushrooms. I have a bit of duck sauce and a bit

of spice to add towards the end. If you do not have the source, that is

fine. The recipe is on the website. All the studio recipes are the

website. You can use chicken stock and a bit better. I will add the

garlic puree to bring it together. Leave that to sweat a bit more. Then

we are ready to serve. This has been blanched ten times. Ten times! You

are appearing at the BBC Good Food Show tomorrow. I will be doing the

Michelin chef challenge and the minute challenge. It is great. --

the omelette challenge. Brian Turner is there as well. He has been to

every single one since 1826! He is up there doing a sterling job. If

you can shape the cabbage and put it in the middle of the plate... Cut

the duck like son. Have a little bit of a play with it. -- like so. We

are really colouring the garlic because it is already cooked. This

is a first for me. We want it to be Michelin star. In a professional

kitchen on Masterchef, they put it in the bin, so... That was perfect.

I was under pressure. That is called a crew now, shaped between two

spoons. -- quenelle. Now for the mushrooms. Has the source got any

spice in it? You'll Aa bit of Chinese five spice -- a bit of

Chinese five spice added at the end. It is honey roast duck with cabbage

and lardons, a bit of garlic with the lovely spiced jus. I believe

this is in your cookbook as well. Yes, it is, thank you very much.

This is going to be the noises of eating because it says ad lib

tasting on the autocue. The garlic puree adds flavour and hold it

together. It is mild garlic because you have blanched it. It takes the

rough edge of the garlic away. With the five spice as well. It is

amazing how delicate it is. That is lovely. We need some wine for this.

Let's see what has been suggested by Jane at Tring.

My kitchen smelt amazing after the duck. You could go for something

with an exotic twist. This would fit the bill perfectly. I am looking for

something that is fresh, plump and juicy. Let me introduce you to a

value for money read, the Barbera 2012. This is always a great choice

because duck is a rich meat. You want a wind that is not too chewy,

that is why Barbera is a good option. It slips down a treat. It

smells like squishing up black cherries and peppercorns in a pestle

and mortar. It taste fruity and full of cherries as well. Red wines from

this particular part of Italy are known for their earthy flavour. That

is what this wine has. It is perfect for picking up on the bacon and

cabbage and going with the battery mushrooms. I hope you agree this

Barbera and your duck make a cracking match.

This is a very complex wine and it is a perfect match. It is great.

Let's get back to celebrity Masterchef. I wonder who will get

kicked out today. 15 minutes left and you're cooking

your fish already. That menu is the only description I have seen that

actually needs punctuating to make sense of it. It is so long. Four

minutes left, mate. OK. Come on, you need to get moving. Let's go. You

are not going to try and balance that... ? A beautiful looking dish,

mate. Is that it? Go get them, son! I admire the artform but, wow!

Thank you. This is pan-fried sea bass with baby leeks and crumbled

Caruso with temp you're a batter. Thank you. -- chorizo with tempura

batter. He has managed to get a really crisp batter. It is all very

well balanced. This is a couple of notches down from brilliant. Whether

it is the kind of plate of food someone sends out to feed I do not

know. It is a bit more artistic than have it should be. You have got five

minutes. Are you going to get it out? It sounds terrific. Sweet

potato fondant sounds an abomination. What is wrong with a

potato fondant? 60 seconds left. Do not bother. You're going to get

something else into trouble. Have we got a bit of dressing going on? Yes.

That is the lot. Let's go. It is an odd looking dish. Yes. How are you

doing? Ladies first. We have a black olive and rosemary crusted lamb with

some fondant potato and the dressing is black olive with tomato. Enjoy!

I do not want to be too vulgar but that crust does look like the animal

has been served with the bit out the other end. It is not pretty, it is

not pretty. The lamb is frankly undercooked. When you feel your

knife pulling against the connective tissue, you know something is up. I

do like the dressing but, other than that, this is the Silence of the

Lands. I think you are being too nice. You have very fond memories of

Boyzone. You have two minutes. We have no idea what this will be like

at all. Not a clue. Vegetables? Who knows? Source? Who knows? It looks

drastic. It is what it is. Absolutely. Never underestimate

Janet Street Porter. I am sure it will be great. It is the same colour

as your hand. Come on. -- your hair. Lovely to see you. Lovely to see

you. Who wants it works? -- who once it first? This is Apple and chilli

jelly that I made myself. Thank you very much. It has a certain, rustic

charm with a simple presentation and none the worse for that. I think the

pheasant is very dry. Together with the jelly, it is quite pleasant. I

could take my revenge on her but I will not. This is good. They have

all gone stir crazy. It is crazy food. What has happened to them? Les

Dennis is becoming a good cook. We are surprised by the amount of work

that Brian did. I'm not a great fan of food like that I need to admire

his ambition, the fact he puts all that onto a plate and everything is

cooked very well. Then we can take a baton of cabbage.

I've always admired Janet's cooking, I think that she pulled it off

today. There are two in the running To be

knocked out of the competition, Ade with his tuna overload and Shane,

with his death by lamb. Who is to going to be? Boys or Bo

it, tom? Today was fretful. We had lots of ups an downs.

We have now made a decision... The person leaving the competition is...

Shane. Thank you.

Bad luck, Shane. Next week they have to prepare a

menu in a top London hotel is it yours? Yes! Now, we have our callers

on the line, the first is Stuart from Harrogate. What is your

question? I have some beef short. So, what can we do with at that? It

is nice to marinade it. Crack it on the barbecue. Or treat it like a

braising joint. Braised in red wine, with Madeira sauce, make it like a

nice stew. But bark cue this time of year.

Would you poach it first? You can but I like to serve it rare. But

treat it like a babette. Cook it but not overall. And give it a good

marinade. So, if the weather is good in

Harrogate, try that one. What dish would you like to see? Heaven,

please. George, what is your question? I

have lobster I would like to know how to cook it today. How about

that? I think roast them with cardamom, ginger, garlic, tomato and

chicken stock and cook it down. It is like an American sauce, with a

touch of spice. That can be the serve for the lobsters, serve it

with the Pilau rice and then drop the brown shrimps into the sauce.

Or the champagne sauce that you did earlier. Perfect as well.

What dish would you like to see? I love the sound of hell, please.

Oh! So, one a piece. Richard, what is your question for us? We have a

230 gram-jar of anchovy fillets, and would like to know how to cook them

tonight for the victory over Italy! Wow! Well, if you take them and cook

them in a pan, they melt-down, add garlic and cook the pasta and put it

together. Or blend the anchovy and make it into a vinaigrette or use

them in a salad but I like to cook them.

Would you use tinned tomatoes with them Cherry tomatoes cut up, sauteed

through. But let the anchovies saute down in

the pan? Delicious. What dish would you like to see?

Heaven, please. David, from Bognor Regis, what is

your question? I have pigeon breast that I have never cooked before or

eaten. I would like advice on the best way of doing them. Quick

cooking is the key? Very quick cooking. Ensure that they are

undercooked. Cook them in an oven at 210 degrees, it will take about six

minutes. Make sure that you let them rest and for the sauce a red wine

sauce. Flavour it with port. Rust it down. It is a perfect combination.

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

hell? Food heaven, please. And Gareth, what is your question

for us? Hello, James. I have a fish called a panga. I haven't got a clue

how to cook it! Firstly, why did you buy it? Or do you just have it? So,

panga fish. I think it is South American. If it is filleted, treat

it like any other fish. Pan fry it, grill it, steam it. Do what John

did. That technique would be great. With any fish, don't overcook it.

That particular fish, it doesn't want to be overcooked.

So pan fry it with stock? Maybe are a little olive oil and dressing.

Lots of basil. And if you brought it home from holiday in your suitcase,

don't eat it at all! What dish would you like at the end of the show?

Heaven. Good luck with the pa in, ga! Now

time for the Omelette Challenge. Paul Rankin is still in the centre.

There is you in amongst the crowd, John.

So, the usual rules apply, a three-egg omelette cooked as fast as

you can. Are you using oil? You are not

allowed that! Butter? Yes. You have to use butter.

I am here, you have to use butter. Are you ready? Three, two, one, go!

It's pretty quick. LAUGHTER

This was seriously quick. That was exciting! I don't think

iconic is too strong a word for this part of the show! It is a wonder I'm

not ill, to be honest. They are both omelettes, I will give you that.

John, have you been practising? No. Yes, you have.

I did five omelettes last night with 25 chefs! It is consistent.

Definitely. Michael, you wanted to get into the top ten? Probably not,

though. You did it... Look at him! It is

like waiting for the new Michelin guide.

He told me he was not competing in this! Sadly not better.

So, will Katy get her idea of food heaven, coriander and fish curry

with fragrant rice or food hell, grilled pork. John and Michael will

make their choices. We now go to Two Greedy Italians. Gennaro Contaldo

and Antonio Carluccio are heading to Rimini today.

This is truly remarkable. While you look at this, I am popping this in

here... MUSIC:

All The Single Ladies! What if you don't have a family? What if you

have fallen out with them or turned your back on them? We were off to

the countryside to meet a huge family.

This is one that breaks all of traditions but thrives on its

passion of food. Look at the grapes hanging off the

vine there. Incredible.

Look at the complex. It is unbelievable.

This is a medical centre. There is free medical care. There are people

suffering from HIV. They can stay here.

You have everything? It is a little town.

People join this family when they stray off course and find themselves

in a dark place in life. It this is a refuge for people who

have cut the family ties that everybody needs. This is an

extraordinary charity that helps people with serious drug problems.

It is home for nearly 2,000 men and women.

The people come here from prison, from the streets, from the broken

lives. They stay at least four years and learn to live again.

They do it by producing fantastic Italian food that sells around the

world. The charming Monica shows us how

everything grown on the 600 acres is used to train the recovering

addicts. The home-grown meat goes to the

butchers. The salamis and the hams come from the farmers in Italy. With

the grapes they learn to make wonderful award-winning wines. Half

a million litres a year! So much wine! And in a family with so many

mouths to feed, everyone learns to cook.

Monica, all of these people before coming here did not know anything to

do with food? Most of them, no. When you are in a situation with drug

addiction, you don't give importance to the small things in life that are

the real pleasures. Food is one of these.

One of the basics here is appreciating the hard work that goes

into it. So nothing here is made with a short cut. With patience and

love and passion, it is the only way that you will reach the final

product. We were so impressed, it is hard to

believe that not long ago clever boys like Federico were sleeping

rough. Tell me how many litres in here About 500 litres.

And how many kilos of cheese? About 50 kilos.

. Pure heaven. Mama mia, Antonio! Fantastic.

Andrea is proud of all of the different cheeses that they produce.

These are not just cheeses, they are Andrea's passion and joy, a passion

that saved his life. This is very interesting. This is to

produce holes so that the sausage can breathe.

If I go like this, you may lose weight.

Antonio Carluccio in a different style. This is the way to lose

weight. I don't lose weight. I know it is 25 years that I am

waiting. This is our dining room.

Oh, my God! One important thing is that this is always called the

dining room. It is not a cafeteria. Or the mess hall it is a dining

room. It is a big version of your home.

The male times are important here. It is rule that everyone eats

together. Just like in the traditional Italian family.

When somebody arrives here they arrive alone but they meet right

away one person that is like their Big Brother. Around that, there is a

group like in the cheese shop or the butcher shop that becomes their

family. Most people here never really felt like they fit somewhere

and were accepted. I never eat at home with other

people, only by myself. So this is a new feeling. In one year you start

to know yourself, just a little. Just a little.

We are eating here home-made tagliatelle. And little tomatoes

with a little bit of rugula and sausage. It is delicious. With the

little parmesan on top. It is very light and easy. Cooked by chefs that

have been instructed here. Maria is one of the mothers of this

family. She has been here since the '70s. Maria has taught very many

people here how to cook through the years. The Italian mothers show

their love through food. Who produces food gives love. If you

missed that, you don't have anything in life. With are always running

around but to hit here and enjoy and taste something, to say somebodiels

somebody else, teas this, it is a connection you make with someone.

I love what you have done. Congratulations.

Do not congratulate me. It is these people that make this. They are the

ones that were considered hopeless. It is marvellous. I don't know what

to say. Thank you. You are part of our family too. Any

time, you know, you can come here. The medicine here is love. You

cannot buy it. It is free. It is the old story, life's two

principal functions - all you need is food and love.

More from the Two Greedy Italians on next week's show. Now, it is time to

find out if Katy is facing food heaven or food hell.

Food heaven is coriander and fish curry with fragrant rice.

It could be this pork chop over here, which could be grilled. It is

lovely with an apple and cider sauce and some black pudding fritters.

What do you think this lot have chosen? I have tried to be on my

best behaviour today. Normally I am an appalling human being and I have

tried to be charming. It has worked. That is what you have got.

We will start off with some onion first of all. You did Masterchef. I

asked them not to filmic chopping and only because I was too

embarrassed. We are going to finally chop this. We will get the onions

frying. -- finely chop. We are going to start off with the Danny Ings. I

would love to know how to make pilau rice. You are just braising it. You

are going to take your spices. You have cinnamon and coriander seeds. A

bit of mustard seed in there as well. Just a touch of turmeric has

gone in. Is it true that turmeric is just for colour and does not taste

of anything? It is perfect for me after the omelettes because it is an

antiseptic. It has a mild flavour but it is not strong. If you can

look after those while I go over here, these are our spices. Are you

going to explain what you are doing with the flatbreads? I have spices,

turmeric will stop I think it is cumin as well. We have some plain

flour. I have just put your coriander through it. Mix it up

together and we will roll it out and create a lovely flatbreads for you.

These are the spices. I will grind these up. I have tested these in a

dry pan to start with. -- toasted bees. These have the cinnamon as

well. Did you to liberty give me the shortest boon in the kitchen? -- did

you deliberately give me the shortest spoon in the kitchen? I do

not want it to burn. Throw the garlic in, like that. We will pop in

the ginger as well. Is this like a southern Indian, Thai thing? We have

the ginger which I will put in finally dies. Other things I will

put in right at the end. -- diced. There will be some cardamom and some

cinnamon which will make it slightly aromatic. I am glazing the rice. I

will throw in the ginger and then we can start to add the fish. It is

nice, lovely. It smells good, doesn't it? This is tamarind. It

goes lovely with duck. Only a little bit of it. It is quite sour on its

own. Just bring it to the boil and add the fish. This is line caught

cod. Nowadays you can use pollack, which is good. That is good girl

card, is it? You feel like you cannot eat it at all now. They

hand-picked them. Anything small they have to put back. It is labour

intensive. They are the proper size fish as well. In we go with the cod.

I do not put it in too early because it will overcook. I thought we are

going to need a bigger pan. Put a bit in there and I will get another

one. Eight hit of oil in there as well. We are going to take this and

finally dies the chilli to put in at the last minute. -- dice. There is

an e-book available now. If people want a paperback or a hardback, that

is out at the end of July. I am doing various book festivals and

really looking forward to it actually. Would you like to do more

of your film career? Yes, it is lovely to work in the long form. I

would love to direct a film so hopefully that will happen at some

point in the future. Is it musical based? It is very much a musical.

People will burst into song at a moments notice said they should be

prepared for that. It is a fun, summer film. You get a tan watching

it. Italy is just ravishing. The turquoise sea and a beautiful

landscape. It is a very fun, summer film. We will look forward to it as

well. How are you doing with the flatbreads? We are just going to

turn them over. Cook the rice for about 20 minutes, I suppose. It has

definitely been 20 minutes. Right at the last minute, the fish is

starting to kick. All we do with this is turn it over and cook the

other side. It is starting to fall apart at the moment, this one. Just

turn it over like that. It does not take very long when you cook fish in

the pan like this. Then coriander, lots of it. Yes, lots of it, so you

cannot see the curry. A bit of salt as well. Do you have any salt? Yes,

a bit of salt. I wish somebody would make a perfume which is coriander

fragrance. That is how much I love it! My aftershave has coriander in

it. Do not make me lick you! Salt and pepper in there. How are we

doomed with the flatbreads? Just cooked. -- how are we doing? This is

great. Basically three men cooking my lunch. This is how I imagine

Madonna lives. I am sure she has air conditioning. It is proper hot in

here. So good. I suddenly thought, people are going to be chilling in

at 10am to see us three, dancing like madness like beyond safe. I did

the Single Ladies dance for Comic Relief a few years ago and I have

never been allowed to forget it! Jane has chosen the Riesling from

Waitrose to accompany it. That is so nice. Thank you. Best of luck with

the book and best of luck with the film. That is it. Thanks to our

guests. Cheers to Jane for the wind today. All the recipes are on the

website. We will be back here at the usual time of 10am next week. In the

meantime, more best bites tomorrow We are about to find out whether

they can cook. You're going to love it.

Smashed it. Yum-yum-yum. They are nervous. Ken's just

frying some lettuce.