15/02/2014 Saturday Kitchen

minutes of sizzling hot, sensational food. This is Saturday Kitchen Live.

Welcome to the show. James isn't here today, sadly. He's laid up in

bed feeling poorly. Get well soon. We know you're watching W me in the

studio are two chefs with two different culinary styles. First the

man whose introducing the UK to the wonderful world of per you'vian food

is Martin Morales. Good to have you here. Thank you very much. Next to

him a man who has earned his cooking stripes, but now returns his own

Michelin-starred restaurant, Alyn Williams. Martin, what are you

cooking? Imagine the best burger you've ever had, but this time

vegetarian. It's a quinoa burger, with cassava chips. It's a big

portion that. Delicious. That's the best burger I'm going to ever eat,

right? It's meat-free. I hope it's better than a meat burger. I think

it's something special. I'll let you know. Don't worry about that.

Fingers crossed. What are you cooking for us? An American classic,

southern fried chicken with ranch dressing, baby gem lettuce and

radishes. Is that your style? Not really. It's what I like to eat,

though. About the ranch dressing? It's a classic dressing. Yeah,

straight out of the book, my favourite - not my book! That's to

come is it? One day. It looks fantastic. Two tasty dishes to look

forward to. We have got a line up of fantastic foodie films from the BBC

archive. Today we have Celebrity MasterChef and Exploring China with

Ken Hom and Ching-He Huang. Our special guest today is not only a

man of many talents, he's a man of many voices, he's used his skills to

award-winning effects on shows that I remember, because I'm old enough

like Spitting Image and the Big Impression. Welcome to you, Alistair

McGowan. APPLAUSE

Very good impression of James Martin, by the way. Am I? I'm like a

small version. It's like James has had a makeover. Really? Yeah, lost

his jacket. To fill. You're facing Food Heaven and Food Hell. Are you a

big cook? From that I take it you didn't see me winning Sport Relief

Bake Off. You'd have known the answer to that question. No, I'm a

recent convert to cooking really. I didn't do much and this year I've

done a lot. I took part in Bake-off about a month ago. Do you find it

relaxing? Yeah, I do. Baking particularly, baking, I really

enjoy. Especially if I'm doing something very masculine at the same

time like watching the football. It's the yin and yang. That's the

only way I can do it. At the end of the show, you will face Food Heaven

or Food Hell. Food Heaven, based on your tip-top favourite ingredient or

Food Hell, a nightmare ingredient. Tell us about that. I've always

loved lemon meringue pie, three of my favourite words. From your

childhood? It is. My mother cooked a lot when we were kids and then

convenience foods came in and that went out of the window. She used to

dot most wonderful lemon meringue pie. A comfort thing as well. Yeah

and I love the change of textures, the fluffiness of the meringue and

the tangy, semisolid nature of the lemon and the pastry. You don't see

it many places any more. You don't see it in many restaurants. I had it

recently at a convention... A convention! That sounds nice (! )

Cooking for a thousand people and this pie was exquisite. What about

your Food Hell? Well, again, it goes back to my mother. Even now, she

will say I have lovely pork chops. Not that. I can't do them! They're

so dry. They're lovely. I can't eat them at all. Pork or just overcooked

pork chops? Noel Coward wrote a wonderful poem... About a porkchop?

About pig, every part of biggy is all right by me, it goes. He goes on

and on how he likes bacon, ham and everything. I'm like that with the

pig, I have to say, but I don't like actual pork and the chop

particularly. Convert me. That's your job. . So either lemon meringue

pie or pork offering for Alastair. For Food Heaven, I'm giving the

classic a modern twist. I will make my lemon curd cream and serve it on

a light lemon sponge with meringue shards and dry lemon slices. It's

left field of what you're used to. You'll like it. Or Alastair could

have Food Hell - pork. Thai style porkchop with red cabbage salad.

Grill the chop, bung it in the oven and serve alongside finely sliced

raw red cappage, tossed in chilli dressing, mint, ginger, lots of

other Asian flavours. That looks different to the way my mum did it.

You will have to see which he gets at the end of the show. If you'd

like to ask a question to our chefs today, call this number:

A few of you will be able to ask questions live a little later on. If

you do get through, I'll be asking you if you want Alastair to face

either Food Heaven or Food Hell. Right, I'll leave you here a second.

We're going to cook now. It's Martin Morales. Good to have you here. What

are you cooking for husband? -- -- cooking for us? We are doing a

lovely dip with a quinoa burger. I struggle with quinoa. You have three

types today. Easy. I know little, I mean nothing, about Peruvian food.

It's a pleasure to be here. What are we doing? If you could just finely

chop that. Lovely red onion and garlic. That would be fantastic. I

will make the quinoa burger. I'm using three types. This is white.

Why three types? Do they have different textures or flavours?

Yeah, just for crunchiness. The Ken Clarker one is nuttier. Is it a big

ingredient? It's come about here over the last six years or so,

starting getting popular. It's a fantastic ingredient. It's a super

food. It's a grain groan in theed Andes of Peru and Bolivia. It's high

in nutrients, high in protein. It's the complete protein. It's fat free,

cholesterol free. All the good stuff, then. Just really fantastic.

Great for blood, great for your brain, your body. Great for your

immune system. I think the key really is to make sure that you buy

the right quinoa that's come from a sustainable source. Check the label.

But it's available pretty much in supermarkets. Yes health food shops

and supermarkets as well. You can buy it precooked. A good idea? Nas

good. Is it meaty? Yeah, yeah. We are going to add other flavours as

well. We have the quinoa, we have boiled this. The darker quinoa 16

minutes, 14 minutes and 12 minutes. You could eat this in a salad right?

Yeah. Parmesan in there. It needs some help. It's going to. It needs a

little help. A nice crunch to it. If you put that in, there we'll give it

some help. I know my place exlam A little bit of olive -- I know my

place! A bit of olive oil. It'sly, that's quite nice. Do you use it?

Different things, we make a porridge with it. Quinoa, other grains and

nuts and then make a porridge or we've been known to crust a fish

with it, pan fried, crunchy and nutty. That sounds nice. It's very

versatile. These are cassava. Look like parsnip. It's a root vegetable.

We just boiled them beforehand. That's it. Now we're going to deep

fry them. We don't need to do anything, they don't need drying or

anything, straight into the friar? Yes, absolutely. Here, we're going

to put, two different types of chillies here, native to Peru. Not

only lovely quinoa, we have Amarillo chilli here. That's this baby here,

beautiful. Native to Peru. Really aromatic. A hot chilli? It's

slightly hot. But it's all about the aroma. Try this. This is a paste

we've made from garlic and onion, just sauteing it. Oh, that's good!

It's not hot. Just a little bit warm. That's right. Spicy. It's

fragrant. What could you use, if you can't get those? We use just

medium-strength red chilli and a yellow pepper. Just replace that.

When we make our seviche, we do fantastic ones, we use that, for

example, or when we make a lovely dish, a chicken dish, we use that as

well. Yeah, adding to this as well, I'm going to use macca powder.

Another ingredient I know nothing of. It comes from the macaa root.

It's another super food. Nothing to do with the Beatles. But I'm sure

Paul would love this. It's a root, high in protein, high in minerals,

really, really good for you. Is this typical of what you serve in your

restaurant? You have a couple of restaurants. We just opened a new

restaurant. Tons of vegetarian dishes, healthy dishes. It's a real

homage to the food of the Andes of Peru. My grandmother was a native.

Is it naturally vegetarian? No, no. We use tons of fish, obviously for

all our seafood dishes, we're on the coast. We have the Pacific Ocean

that's so powerful and full of gorgeous fish there. We've got lots

of lovely meat. We even use alpaca, beef and lamb. Does that taste like?

It's lean and gorgeous. It's such a vast country. Presumably there's a

big difference in the food and styles from one end to the other.

That's right. Because of the different influences, you know, not

only do we have cuisine from the Incas, quinoa came from them, 5,000

years ago, quinoa has been made, grown in Peru and in the Andes. But

then with the migration of Spanish, Italian, Chinese, Japanese and

African people, all these guys have left their mark on our cuisine.

That's kind of the most versatile, broad and delicious. Where does this

passion for food come from, because you started life in a very different

way. I started life, I guess, making music and doing events with music

and food. You're breezing over this. You're a bit of a superstar DJ

weren't you in the 90s. I used to DJ and create events with music and I

worked for different companies with music as well. I've always loved it.

I always loved cooking as well. A few years ago, just went, stop

talking about it and just do it. So I sold my house and I started to

cook and make supper clubs and then open our restaurant. That is a big

passionment Yeah -- Passion. I said, "Let's go for it. Stop talking about

it. Just get on with it and do it." Never looked back? With the support

of my wife and kids, we went for it. Now we're just patting this round. I

make a little ball. I'm perily going on here, is this -- perily merrily

going on here. I have salt and lime in there. Yeah and if you could put

coriander. And lime and olive oil. How much? Just a few sprigs. I'm --

These are the chips. They look good. Drain those a sec. These are going

in the fridge. They should go there just to cool down. They look great.

They were par boiled, right? Yes. Just par boil and then fried. I

thought they'd look quite, mush down. No, they're going to be really

tasty. They're fantastic with all kinds of food as well. They look

amazing. Coriander. If you'd like to put a question to Martin or Alyn,

call us: Calls are charged at your standard network rate. We are just

going to make the sauce. There's a lot going on here. There's a herb

sauce that I've made. Coriander, basil, tar gone and mint. --

tarragon and mint. Oh, that's good. Bit of salt. What's

it going in with? This is going in with some milk, look at that.

Ancient recipe. Crackers? Really. This is the sauce that we're using,

we're making an ocopa sauce. That's from a city in the mountains of

Peru. So a lot of textures and, I don't know, it's kind of

traditionally quite poor ingredients? Is it all from the

mountains? Well, sometimes the Amazon. Sometimes the Andes,

sometimes the coast. But the key thing is because in Peru we have so

many regions and altitudes, particularly the altitudes, that's

where you get all these wonderful different ingredients. So the

Peruvian regarder is so rich. A lot of ingredients we cook with today

originate there. The beans, types of beans, tomato, potato. Imagine

potato 3,500 varieties, 2,500 come from Peru. Fantastic ingredients.

It's a huge ware that we've -- huge area that we've ignored for a long

time. Are there other countries outside of Peru that have embraced

it? Peruvian food, there's an explosion going on around the world.

Try this. This is a kind of salt. Do we need to cook these burgers?

They're going to cook, a couple of minutes. I get them in? This is salt

from the south of the country. We are going to put a bit of oil, a

lovely oil. Where are these going now? Deep fry them, that would be

great. It's important that you let them set for a short time? Yeah.

Just in the fridge 45 minutes, that will do. Is your restaurant reg

environ or meat as well? -- vegetarian or meat as well? About

50% vegetarian, just by luck in a way, because we love vegetarian

dishes. We love cooking with vegetables. There are lovely meat

and fish dishes as well. Is there mint going in this? A bit of mint

and a couple of tablespoons of yoghurt. Got parmesan in this, which

doesn't strictly make it vegetarian, but you could leave that out could

you? Yes, of course. You still get the same effect. It's beautiful

aromas coming from all of this, I have to say.

What is going in here? Yoghurt? Yeah. Just enough to bring it

together? Yeah. Could you chop up tarragon as well. OK. Quite a busy

little dish, this, isn't it? Quinoa is the official pronunciation is it?

Yes. I always say keen-o-ah. But it sounds like keen-wah. Sounds like an

after shave. In Peru we say keen-o-wa. That's enough. That's

lovely. Can you get yuck NAMA here? -- yucca here? Yeah, you can get it

frozen as well or whole. We are going to build the - thank you very

much. Burgers ready. Lovely. This is a real customer favourite. Is this

always on at the restaurant? Absolutely. It's been a hit since we

opened, this particular dish, that's why I thought, hey, it's loved,

people tell us it's as good as a meat burger. People tell us they've

been waiting for the right veggie burger for years. I'm building it

up, so I hope you like it! I'm intrigued. Then we're going to

add... I've never embraced vegetarian food, I have to say or

quinoa. A little bit of the salsa here. A tiny bit on top. You're very

brave doing this dish in seven minutes or whatever. It's quite a

lot going on. Beautiful.

Remind us what that is. Quinoa burger from the Andes and here

there's yucca and ocopa sauce. Shall we go and see what these guys think.

Were you following all that? I was. I was interested you said

sustainable quinoa. We're going to need some wine to go

with this. We sent our expert Susy Atkins to the West Country in her

wellies this week. I'm in Gloucester's historic docks

where the wind is whipping up the waves. It's time for me to create a

storm by choosing the wines for today's dishes. Martin, there is no

reason at all why your wonderful quinoa burger can't be matched with

a red wine, just as long as it's something fairly soft and smooth and

fresh, no heavy tannins. A wine like this pinot noir from New Zealand,

for example. Given the yoghurt dressing, this calls out for a

while. I'm staying in the Southern Hemisphere, but shifting to Chile.

The wine I've chosen is Leyda Single Vineyard Sauvignon Blanc 2013.

Chile's newly emerged wine regions are fascinating. This is from the

Leyda valley. It's a highly tipped area. It's planted by the Pacific,

so it's a cool climate. This is a highly perfumed wine. It's throwing

out wonderful aromas of goosebury, grape fruit and passion fruit --

gooseberry. This has lots of zingy acidity and a grassy note. That's

spot on for matching the tomato, coriander, and lime juice in the

salsa and the fruit in the yoghurt dressing. This wine, like all new

world sauvignonblanc is forceful, it has enough character to take on the

quinoaburgering, the cassava chips and the ocopa dip. On this rainy

week, the flavours of your quinoa burger have been like a ray of

sunshine. Hers a bright spark of a -- here's a bright spark of a wine

to go with it. Cheers! How's the wine? Delicious. Mine's gone! I

would rather a Peruvian one with it. But this is OK. This goes really

well. How's the burger? Terrific. I love particularly this dressing,

tarragon is always a winner. The chips are amazing. Interesting,

yeah. What do you think? Delicious, packed with flavour. You wouldn't

miss meat whatsoever. That's the idea. Sometimes when you get

vegetarian food or what's that thing, buy why theic food -- biotic

food, it looks like it, but it isn't. This looks like it, but it

isn't. We don't try to make something that's meaty, we try to

give respect to the ingredients. Let's catch up with Rick Stein stien

as he travels around India searching for the perfect curry.

There's a fantastic mix of foods to try.

Something about a curry that's all pervading.

Zbli feel I've been transported somewhere, maybe on the French

Riviera and I'm warming to the idea a nice cold glass of rose. This is

town three hours drive along the East Coast road, south of Madras. It

used to be the jewel in France's Indian crown. The churches twinkle

in the sunshine, they look freshly built. The roads are wide and the

street signs acknowledge three centuries of French rule.

I wanted to taste a fusion of French and Tamil cuisine. They call it

creole here. A friend of mine suggested this place, this hotel,

that prides itself in this fusion of taste. And so, the speciality on the

menu is... Salted lemon pickle prawn. Ashok, in the chefs whites,

showed me how it's done. Saute ginger, garlic and allots, they add

sliced courgettes and then plump prawns, which I imagine came off the

fishing boat only hours ago on a bea niche. -- nearby. Next a pinch of

pickled lemons, an influence that spreads all the way from north

Africa, where the French dominated. And then some garam masala. Now the

dried, almost proconvenient Saul Don Provencal herbs, rosemary and thyme.

I'm keen to try this shallot. Please. I mean, I can taste the

olive oil, the garam masala, but very nice dish. It's a real fusion

actually. Really S -- is. I think it's fair to say that Gandhi's

peaceful mission to boycott all things British in the early 1900s,

would have gone down extremely well with the French here. Maybe, that's

why the people here erected this massive statue in his honour. Gandhi

came from an upper middle class family in Gujurat and was an

intellectual. Before his famous passive resistance, where he

inspired the independence movement, he actually went to the UK to study

law and as a strict vegetarian couldn't really find anything to

eat. Apart from what he had at his land ladies, boiled cabbage, Poe

Tato, bread -- potato, bread, cake, jam and cups of tea. He did finally

discover he could cook from Indian shops in London, for himself,

vegetarian food. But the only British dish he really liked was

porridge. In honour of Gandhi's passion for all things veggie, back

at my house on the edge of the lagoon, I'm going to cook my

favourite vegetable curry. A occur I could eat for breakfast every day.

I'm now going to make aloo dum, or I'm going to call it aloo muttar.

You get it everywhere. You have aloo dum with everything. First of all

saute par boiled potatoes in mustard oil. You don't need any longer than

five minutes. Then a sprinkle of turmeric to give it a golden glow.

Stir that in and put to one side. Add a little more oil. Now some

Indian bay leaves. It's not worth using European bay leaves, if you

haven't got these don't bother about. It they have a slight flavour

of cinnamon, so if haven't got them, it might be an idea to put an inch

or so of cinnamon in here. Just a tiny bit of asafoetida, very

pungent, but as the Indians say, if it's not there, you notice. It To

compliment that, an -- and enhance the dish further, I add freshly made

paste of onion, garlic and ginger. And now, some powders. I say

powders, but I have actually ground these up. Teaspoon of chilli powder.

Teaspoon of coriander. A teaspoon of cumin powder. Now quite an unusual

ingredient, which is called amchoor, which is actually dried mango, half

a teaspoon. It's very concentrated. Now a little bit more turmeric; then

some salt. Now quite a lot of tomato. I've bought tomato and

whizzed them up in the processor. They're so good here, that you don't

really need to buy tinned tomatoes, you probably couldn't buy them any

way. Next sliced green chillies. I like a bit of heat in my food, so

I've kept the seeds in. A splash more water to keep it moist. Now the

potatoes. That is looking so nice and may I suggest that next time you

go down to your local Indian, if you don't do this already, make sure you

order aloo dum, potatoes, or aloo mattar, which is with the peas.

You'll be so glad you did. Garam masala, about a teaspoon. Very often

in Indian dishes you end the dish with some garam masala, but you

might start it with that as well. The point of it going in at the end

is it just gives all that spiciness a real lift. Off with a sprinkle of

freshly chopped coriander and by the way, that amchoor gives a real sour

zest. There it is. What do you think of that?

That looked great. There are loads of vegetarian Indian dishes to try.

However, if you're not a fan of Indian food, then I thought I'd show

you another delicious vegetarian dish that prove that's meat-free

doesn't have to be flavour-free. Yes, it's vegetable tempura with a

spicy dressing using this yuzu juice. Are you familiar with that?

You can buy it in shops now. Do you use it? Yes, in some recipes. It's

very citrusy, like a bit Graham fruit. Yeah a -- A big grape fruit.

A limey grape fruit. I'm going to crack on with this. The tempura,

basically, a bit of plain flour, cornflour, that will lighten the

batter. A bit of salt in there. Sparkling water. That was a huge

amount of salt. Was a pinch of salt. OK. That's what's going wrong with

my cooking cooking then. What you need more salt. No, you don't. A bit

of sparkling water, the carbon dioxide will lift the batter. You

want to do this last minute really so it's nice and light. If you have

pockets of flour, leave those because when you dip those into the

friar, they kind of explode and make it night and light. Bit of

vegetables going in there. Now Alastair, we know you from your

impressions obviously. But you've gone back to your acting roots.

Yeah, that's right. We're just finally finishing off our rehearsals

of Pygmalion, which tours for 16 weeks. We start in Cambridge and go

around the country. It's one of those epic tours? Yeah Coventry,

Milton Keynes, Plymouth and Norwich, Canterbury, yeah, 16 weeks, a week

in each place. Look forward to that? That's pretty gruelling. It is

pretty gruelling. It's eight shows a week. Which a lot of people who

don't know theatre always think - there's only seven days in the week.

We do two matinees and one day off and that's often a travel day as

well. What character do you play? Henry Higgins. It's a part I've

always wanted to play really. Ever since I saw - Pygmalion is basically

the play on which my fair lady, the musical, was based. It seemed to be

everywhere. You've been in it before? Yeah. Same character? Yeah

played Henry Higgins. Ruer Evere -- Rupert Everett did it, but he

couldn't finish the last few shows. But it's a massive script. Did you

stand in at the last minute? Yeah, yeah. This is sounding horribly

familiar. Whole spring onions in here. Dip lightly in the batter.

These will take no time at all. Can't avoid using your fingers.

Mangetout, courgettes, purple sprouting broccoli. Try not to Drog

it all in the friar at once. You want a bit of separation. If you

haven't got a friar like that, how -- fryer like that, how would you do

it? In hay wok. Fill it up -- a wok. Fill it up with oil. I haven't got a

wok. You may want to do something else. Do another recipe. So, let's

put those in. There I think that's probably enough. It's only you

eating it. Who else in the cast, your wife is working? Yeah my wife,

Charlotte, she's mainly done a lot of opera and light opera, this is

her first straight role. She's playing my house keeper. It's art

imitating life. Oh, that will go down well? And RulaLenska, she plays

my mother. Jamie Foreman, who was in EastEnders, playing dot Cotton's

stepson for a long time. If they're EastEnders' fans, they'll recognise

him. That's you doing Dot. And playing Eliza, is Rachel Barry, who

is fantastic. This could be the first of many, many big things that

she does. She's very impressive and great to work with. Doing

impressions, it's not one of those things that maybe your in school and

you go to your careers advisor and say, this is the sort of thing I

want to get into. How did it come about? Did it trip out one day? Did

you find you were good at it? I was always interested in voices, like

Henry Higgins is, which is why it's a pleasure to do this part. It's

like playing myself. Always interested in voices, ah, sents and

why people spoke -- accents and why people spoke the way they do. I

remember after 1980 FA Cup Final, Trevor brooking had scored the

winning goal and he said, "It was a rare header and the ball came across

to me, scored the winning goal... " It just came out. We thought it was

hillarious my Danned me. It branched -- my dad and me. It branched out

-- my dad and me. It branchedout out then. He make you do it to all

his mates. No, then it developed. I know you're from Monmouth and I was

on tour doing a stand-up show, just about to be put on YouTube. Good

plug. In Monmouth, I bloodied my Terry Griffiths impression, "I don't

know if you know Terry, snooker commentator. The people of Monmouth

seemed to like it very, very much. Poor Terry always sounds so

depressed when he's commentating on the smocker as he calls it. --

snooker and he calls it." There are voices that you can't do, tones and

pitches? Yeah, definitely. I've been looking at Chris Packham recently.

My wife said to me, oh, you should do him. But his voice is very high

for me to do. So you are excluded a little bit. Do you look at other

impressionists and say, oh, that's really good. I try not to watch

others. The thing is you start to do their impression. And also, it's

lovely to do somebody first because you have the first take on them.

Somebody like Nigel Slater for instance, he's a chef, "Nigel is a

chef who I follow quite a lot, regularly. That's very good. Nigel

is somebody who I think I'm the first person to have done. That's

more exciting than doing something... " I love that! Can you

do Jamie? I can't. No. One the people who I really struggled with

for a long time was Raymond Blanc. He sounded like Heidi Weng. When I

did -- ArseneWenger. One day I realised what he does "He speaks

from the top of his mouth like this, OK. He talks to the roof of his

mouth OK. It's very deep as well. From the top of his mouth sometimes.

That's the secret to doing Raymond, in case you ever need to do it."

Have you ever done it in front of the actual person? Weirdly Raymond,

he does these won dearly Christmas carol -- wonderful Christmas carol

concerts. He reacted like no-one else has ever reacted. Badly. I

couldn't work it out. "He went, this impression, I don't know, it's not,

naughty. Don't do good impression. I don't think - is that how I. Oh, no,

no, no. You must leave now OK." I didn't know if he like today or not.

It went down well then. It called a stir. What's going on here now.

Cooking. Right. Very light batter. It's just barely -- it just barely

coats the vegetable. A friend of my crazy -- a friend of mine is Kaysy

for tempura. -- crazy for tempura. She's tempura crazy. This is just a

dressing. You were adding a lot of that. I had four eggs. A little bit

of that, to be honest. Do you keep the whites. Have you kept the whites

for my her annings. Of course we can use those in another dish. If I'm

cooking... Or if you have too many put them in the bin. I can never

waste food. They keep. They freeze really well. There you go. That is

it. Tuck in. That's the tempura vegetables. A bit of coriander cress

on top. I love coriander. What is that? Carrot. It's a fat carrot. I

slice today thinly. -- I sliced it thinly. It had to cook in two

minutes. That's an important point. Everything has to cook in the same

time. That's nice. Beautiful. That's lucky. What will being cook at the

end of the show. It could be Food Heaven, a modern take on a lemon

meringue pie. I make my lemon curd cream and serve it on a light lemon

sponge with meringue shards and dried lemon slices on top.

Different, but delicious, I can assure you. Or Alastair could face

hell, pork. I will grill a porkchop and then serve it with red cabbage

and mint salad, tossed in Thai-style dressing, with ginger, chilli and

lots aibs flavours -- Asian flavours. You'll have to wait until

the end of the show to see the final result. Right, good?? Yes. It's time

to see how the Celebrity MasterChef hopefuls get on when they face their

mass catering task. Kingston University has over 25,000

students studying a range of subject including law, business and nursing.

Welcome to Kingston University. Today you four are going to serve

lunch for over 120 people. We're going to split you into two teams.

The teams are Ade and Denise. Hooray. And John and Philips. You

four have got a massive challenge, feed these students something

decent. Feed their brains. Lunch is at 1. 15, don't be late because our

students have lectures to go to. Good luck.

Off you go. The teams have two-and-a-half hours

to prepare and cook their dishes under the guide abs of -- guidance

of the head chef. At Kingston we have a very high standard and that

standard needs to be maintained today. In front of you we have a

range of ingredients. You have to prepare your men up from the

ingredients you see in -- menu from the ingredients you see in front of

you. Good luck. Thank you. The ingrowed yents the teams have to

choose from include minced beef, chicken fillets, cheeses, past NAMA

and a selection of bread. There is also a choice of vegetables and

fruit. As well as a range of spices, dried fruit and meringues.

We could make ratatouille past NAMA for a veggie. Each team will have to

cook 40 portions of a meat main course, 30 portions of a vegetarian

main course and 60 portions of dessert. We haven't got any

puddings. Let's do one. Jorn and fill ps have decided on

their menu and make a start on their dishes. Chillies. Yeah got them.

They're mild ones. For the vegetarian, a ratatouille past NAMA

bake and then for -- past NAMA bake, and then -- pasta bake and our wrap

is a mixed berry Pavlova with a berry sauce. I need within the next

two minutes to make a decision. Yeah. We are cutting ourselves short

of time now. Joo-Ho we have to go with the chicken fajitas. A little

hot with some chilli. We've got a bit of chilli going on over here as

well. LAUGHTER

That's what happens in a kitchen. You have to be quick. We can't even

have chilli? No. Maybe you could come to some arrangement. We could

ask the guy it's they could -- guys if they could change their

vegetarian. Something like a chicken, bacon and mushroom past

NAMA bake. -- pasta bake. We need to take the pasta out of the

vegetarian. You could do a ratatouille with goat's cheese. A

bit of a trade-off, is that right? Yeah. We have to move it now.

Because we've lost a lot of time there.

Ade and Denise have finally decided on their menu. Ade will be in charge

of making a chicken, bacon and mushroom pasta, and Denise will make

a cheesy vegetable bake. But first, they begin work together to make a

bread-and-butter pudding. If I do that and you do the second half, we

can... And we can get it in the oven. And that's sorted. Ade makes a

start on prepping the chicken filling etc for his main. Denise

adds the custard to her bread for the pudding. Is that your

pedestrianing? Yeah. -- pudding. Yeah. That looks good. Is that

enough? It's not really 60 porss. Is it? Rbgs portions is it. -- portions

is it? I reckon you need another tray of that. Do you why? Yeah. We

have one hour for service. John and Philips have nearly finished cooking

their chilli beef. How's that tasting now? Awful. Awful? Yeah. It

needs a tin of tomatoes in it. Awful. It tastes of nothing. Maybe

more buion in it -- bouillon in it. Yeah, good idea. Let's taste it now.

Better. With time running out, Denise is making an eight-litre

batch of white sauce to use in her cheesy bake and Ade estate agency

chicken pasta dish. Have you got the vegetables done yet? No, nothing.

I've been here the whole time. I have to fry up onions, leeks, I

haven't even looked over there. With only 45 minutes left. Denise finally

makes a start on the vegetables for her dish.

I'm a little bit, would like Ade who is just doing his thing to come and

help me. We have promise from Ade and Denise,

we have wonderful bread and butter puddings. My concern right now for

them is their ability to be able to get the main courses cooked on time.

Philips starts to whip the cream for his team's meringue and berry

dessert. How are we getting on with that cream? Whip it good, man. Whip

it. So a layer of meringue, berries and cream, layer of meringue. Cheers

man, thanks. You can see if the celebrities get

lunch out on time in about 20 minutes. Let's get on with the

cooking. Up next is the brilliant and Michelin-starred Alyn Williams.

What are you making today? We have got chicken, thighs. We are going to

marinade these in buttermilk. Typically I would do this overnight.

So I have some that I have already marinaded. You can cut the baby gem

in half. Cut the radishes in half. And then if we have sourdough bread

that we're making croutons with. Where did this come from, it's very

American. It is. I lived in America for a while. I did several ski

seasons. I lived in Colorado. I really got into, certainly things

like really tasty American food, things like the fried chicken, the

dressing that we're making today is a ranch dressing, which I think is

my favourite in the world. Just really aromatic and really tangy and

tasty. This is not typical of what you serve, though is it? It's not

typical of what I'd serve. It's the sort of thing I'd like to cook at

home, the sort of thing I'd enjoy to eat with the kids. You're quite big

into your vegetarian men use and what have you at the -- menus, and

what have you at the restaurant? That's right. We have a dedicated

vegetarian menu, tasting and a la carte menu. Do you get a lot of

vegetarians or people that... Loads. Just fancy meat-free? Loads of veg

tarns -- vegetarians. We have quite a reputation for our menus. So we

have a lot of people coming, full tables of vegetarians. Not just the

odd one. We will have a table of five and they are all vegetarian. Do

you find that hard? I think you have to work harder with vegetarian food?

Not really. It's just about expanding your mind, really. Because

there's so many vegetables. So many things you can use. The repertoire

of ingredients is vast. We saw that with Martin, what he cooked earlier.

It's just about not restricting yourself to meat and fish and not

relying on that protein to inspire you. How did that come about? My

wife's vegetarian. Oh, right. Bless her. Did you know that when you met

her? I didn't, not the first time, other-wise I may not have spoken to

her. But she soon turned me round. We used to go out to really nice

restaurants often, and she would always come away disappointed

because quite often, chefs wouldn't pay too much attention to the

vegetarian dishes. Presumably she's now spoiled. She just comes to my

restaurant now. We have another one now. We can go to Seviche. A lot of

fish, meat and well, but yeah, we love our vegetables. A lot of quorn

dishes, gorgeous. What I have here, I've made, this is

a dredge, basically I have got, I have marinaded the chicken in the

buttermilk. The acids and enzymes break down the protein. It's acidic.

Very. It breaks down the protein of the chicken or any meat really that

you... How long do you marinade it for? Overnight. I marinade it

overnight. It becomes super tender. Just dredge that in this, it's a mix

of flour. I have gram flour, chickpea flour. Use that? I find

chickpea flour is a nice, light, crunchy. It's not heavy like regular

flour. But I have got celery salt and garlic powder and onion powder

as well. There's a lot of flavour, loads of taste. What were you doing

in the States? Were you cooking? I did cook. I was a chalet boy in a

ski resort. Really? In Colorado, yeah. Are you a big skier? I'm a

snowboarder, yeah one of them. OK, that's a bit a dirty word. It is. I

like it though. Always try to take me out when I'm skiing. Could have

been me. Do you make a point of it? I try. I do my best. Are you letting

it down for all snowboarders everywhere. I'm going to season that

lightly. A bit of salt in there. And in here, so I have got breadcrumbs

in there. They're going to go in with the lettuce as well. With the

lettuce I have a bit of olive oil, just a tiny bit of butter. Just to

get it nice and brown. I'm going to season the lettuce. What I do is

season through the leaves. I pull the leaves out and I put the salt in

between the leaves. You end up with a much tastier lettuce there. You

are layering it up. Yeah. My butter has melted now. What I want is to

get colour on one side and that roasted flavour in there, but I

don't want to completely cook the lettuce. I want it crunchy as well.

Don't want to burn these. Now, all today's studio recipes, including

this one, are on the website. Bbc.co.uk/Saturday Kitchen.

Chicken's looking good. Shall I lift it? You can. Let it rest for a

minute and pop it back in and crisp it up again. This is my ranch

dressing, which is... What's in that? It's 50/50 sour cream and nay

nays. So half-and-half. And then I have -- mayonaisse. I have garlic

powder, onion powder, smoked paprika. Lots of the spices. Yeah

and herbs. Lots of black pepper and lots of dill. That's the essential

herb ingredient that you put into a ranch dressing. Those dressings I've

seen in American cook books, they're heavy on dried ingredients, a lot of

dried herbs and spices. They like things like dried dill, they like

cinnamon. They like these sort of flavours. Fairly pronounced

flavours. The croutons are ready. Is it southern type of dish, yeah, a

southern dressing? Yeah, well ranch dressing, I think originated in the

south. But it's one of those things that's hugely popular, that it's

everywhere. Vinegar too. Are you done with the herbs? Yes, I am. Now

the croutons in there. Chicken looks good. We can drain those off in a

second. I have parsley going in there. This becomes a bit of a

dressing as well. Some lemon juice with them. Looks like a very famous

chicken restaurant chicken. Does it? Which is a good thing. Wouldn't like

to say that. Good thing. That's what you want to recreate at home. Little

bit of salt? Touch, not too much. I'm quite bad for salt. If you were

cooking at home, and you didn't have fresh herbs can you use dried? I

have dried these. You can use dried herbs. Dill isn't always easy to get

hold of. This buttermilk, you are could use yoghurt right. That has

the same kind of enzymes. These are quite big, I will cut these in half.

If you were going it use yoghurt don't leave it in too long. They

need a bit more cooking. Yeah? If I slice these. That's a good one. All

this southern scwi zeen -- cuisine, New Orleans, creole, it's buzzing.

Yes, it's a bit new. Fresh. It's all tasty. A lot of flavours, taste in

there. Are we ready there? We're good.

A great family recipe it looks like as well. It's a good, fun recipe.

Kids love it. I bet! Anything from a deep fat friar.

-- fryer. I have a mantra, bacon, butter and batter make everything

taste better. Say that quickly and many times? I

do my best. There you go. Beautiful. Radishes. Deep fried chicken,

radishes, little bit of health food. Your five-a-day. We've got southern

fried chicken with classic ranch dressing, baby gem, shower doe

croutons and radishes -- sourdough croutons and radishes. Beautiful.

Let's go and see what they think. Have a tuck into that. Are you sure

that chick season done now. We'll soon find out. I have a 16-week tour

coming up! Let us know tomorrow. Right, we need wine to go with this.

Susy Atkins has been in Gloucester this week. What does she choose to

go with this fantastic fried chicken?

It's possible to go two ways when it comes to wine. It should be white,

but if you want tone Hans the rich, deep-fried chicken pick a ripe,

creamy style. A wine from burgundy would be ideal. I've made the dish

at home and I'm going for a refreshing, crisp style to pull out

those lovely salad flavours. The wine I've gone for is the Signature

Canto Real Verdejo 2012 Signature Canto Real Verdejo 2012 Spain. Best

known for its red wines, but don't overlook its modern white wines too.

This is a key Spanish white wine region. Fresh scents, citrus, a

little bit of light peach in there. The grape which makes this wine

delivers quite a fruity, lime-juicy flavour. This is no whimp. It will

stand up perfectly well to that chicken with its lovely onion,

celery and garlic-flavoured coating and the creamy ranch dressing. The

finish is crisp and dry, refreshing, with herbaceousness to it. That

draws out the flavour of the baby gem lettuce, parsley and crunchy

radishes. What's not to love about your gorgeous deep-fried chicken and

ranch dressing and it's made even more scrum Chatham House with the

a-- scrum chus -- scrumptuious with this wine.

This goes well. There's a curvaciousness with this. The

chicken is properly cooked, we checked. Nobody is going to be ill

here. You carry on with that. Time to get back to Celebrity MasterChef.

Where the four hopefuls are struggling to get the students'

lunch ready on time. Let's see what happened.

There is now less than half an hour until service. Ade is putting the

finishing touches to his past NAMA. -- His team meat is in real --

team-mate is in real trouble. I'm concerned about this vegetable bake.

I think you're right to be concerned. That is the new potatoes

and they still... We still have veg to cook. I don't want to be let

down. No, irdon't want to let you down. -- I don't want to let you

down. We need to start moving now. Come on! Please! John and Philips

need to bake their ratatouille with goat's cheese. These need to go in

the often, prest yo. -- presto. Plaster please, sorry. We have a bad

cut here. First aider, please. It might be time to communicate with

your team-mate to communicate, mate. I've cut myself badly. It's bad.

Bad, bad? Yeah, bad, bad. I might need a stitch. Chop those and put

them in there. That's it. With John out of action, Philips steps in to

chop the tomatoes to serve with their chilli. Right, no more knife

work today. That's it. 15 minutes everybody. Are you listening? Yes,

chef. Denise and ade are still cooking vegetables for their dishes.

They've had more than enough time. The whole thing about serving a bake

is you have to bake it. In time for lunch! Come on, let's

go! I need everything out on the hot plate now. Finishing touches.

I don't want to alarm anyone, but there's a queue of students waiting

to be fed outside. It was touch-and-go. Was, yes.

Hello. That looks delicious. There you go.

Ade's chicken, bacon and mushroom pasta is selling out fast. Very pop

that -- popular this time of year. It's really nice. I'm enjoying it. I

like the sauce, it's creamy. And the spinach is nice as well. Fantastic.

Great combination of flavours, all well cooked. You can taste every

single thing, it's seasoned really well. A good job for Ade. Denise's

cheesy vegetable bake is not proving so popular.

Any vegetarians, we have a three-cheesy bake going this end.

Can I have cheesy vegetable bake. Coming up.

It's lumps of veg in a cheesy custard and that looks atrocious.

This has just failed its university course. It's got to go home and

explain that to mum and dad. What can I get you, mate? Chilli. John

and Philips chilli beef with tortilla and salad is in strong

demand. Thank you very much. The beef chilli wrap was really nice. It

will set me up nicely for the rest of the day. I won't be picking. It's

absolutely lovely. It has nice mince with a bit of spicing, and tangy

cheddar wrapped up in bread, really nice. Colourful, imaginative and it

tastes good. I'm going for the vegetable

ratatouille. Top man, because you're the first one that's ordered it. We

like that. We like you. After a slow start, their vegetarian ratatouille

generates interest. What would you like? Ratatouille, please. There we

go. I got the vegetable ratatouille with the goat's cheese. I'm really

happy with what I got. Normally just have soup for lunch, so this is

really nice, a nice change. The issue is the ratatouille is cooked

too long and all you can taste is tomato. You can't taste the

aubergine or corgette. You can't even taste the onion, not very much

good about this at all. Everybody, we need to clear the mains away now.

We need to get on with the dessert. Looks nice.

Thank you very much. Enjoy. Bread and butter pudding? Ade and Denise's

bread and butter pudding is flying out of the door. Bread and butter

pudding is one of my favourite desserts I would say. I know it's a

bit heavy on the hips. It's really good. Please may I have some more...

Here you are, Oliver. It looks amazing. Really wonderful,

glossy and brown and beautiful. It just needs to be a little bit

sweeter, but I can forgive that. Well done Denise.

John and Philips' meringue dessert is also selling well.

It was really tasty, but it didn't look very good. Once we got into it,

it tasted nice. It's very nice. I'm enjoying it a lot. That needs a

splash of fruit. That is an anaemic pudding. We're two thirds of the way

it a pave loaf yax the missing third -- Pavlova, the missing third is

fruit. Couldn't have done it without you. It was good.

Well done. Weren't we brilliant. I've enjoyed it. They learned a lot

about cooking today and we've learned a lot about them. Nobody

goes home, but I tell you what, next time they cook, one of them's going

to leave the competition. Right, now sadly, we're a bit tight

on time today. We haven't got time for the omelette challenge. I'm sure

you're gutted. Though Alyn had been practising. We have time to answer a

few of your questions. Each caller will also help us decide what

Alastair will be eating at the end of the show. So, who have we got on

line one? Ann from Leeds. Hello. Hi. How are you? Good, thank thank you.

Your question? While travelling in Peru, I had lots of lovely evoch

yay. -- seviche. I would like to know what fish to use here? King of

the fish here is the Seabass. Squeeze of lime, any chilli you

want, Amarillo is great, obviously. Salt and coriander. Keep is fresh.

Ask your fish amonger -- fish monger what the freshest fish is. Heaven or

hell? I have great memories of lemon meringue pie, so it has to be

heaven. Thanks for that. Now next line two is Mike from Bognor Regis.

What's your question? Hi, Matt. My question is I have some soft shell

crabs in the freezer. Y you. I wonder how you prepare them hand the

best way to cook them. You want to answer that Martin? Sorry. Alyn.

Yeah, soft-shelled crab needs to be cooked quickly. To be honest, I

would do what I just did with the chicken. It's good flash fried

really fast, hot oil. But if you do it like that, a bit of yoghurt or

buttermilk, some of that dredged, the spices, really nice with it.

Just fry it for a couple of minutes, until it's, from defrosted though,

not from from frozen. Sure they're dry. Yeah, in the buttermilk,

dredged, fried. Are you good with that, Mike? Yeah, that's great.

Heaven or hell? Very sorry, but I'm going for hell. Are you, OK. Not

making friends over here. Michael from Oldham, what would you

like? Hello. What's your question. I keep seeing oxtail in the

supermarkets now. What's the best way to slow cook oxtail? Well we can

do a delicious oxtail and corn pie, it's like a shepherds pie but the

mash you replace with quorn and the mince below is oxtail. It's a

classic dish as well. I heard it was snails the other day. That was

delicious as well. Would you like to see heaven or hell? Hell. Really? No

question about that. O'-Kay, thanks for that. Alastair, are you getting

Food Heaven or hell? I get a vote as well? Food Heaven is going to be the

beautiful meringue pie. Yeah, although your take on it, I'm not

sure. Or the Food Hell, the pork. After what I've eaten, I need

something sweet. You will make your choice as well. We journey into the

world of Chinese food with Ken Hom and Ching-He Huang. Our explorers

are touring the region of accept Juan.

A-- Sechuan. As well as pork and flour pepper,

there's a local ingredient that is famous and defines the taste of the

region. In the few days we've been here, everyone we've met has relied

on it. If chilli and Sechuan pepper are the heart of the food here, then

chilli bean paste is the soul. This is incredible. I've never seen

anything like this in my life. I feel like I'm walking into a

cemetery or monastery because it's so Zen. It's a bit spooky and eerie.

At this factory, just outside Chaneeengdu -- Chengdu, they've been

making the best chilli bean paste. Two years it's aged for? Three years

and five years too. The paste is very simply made from upthree

ingredients, broad beans, red chillies and salt. It's then left to

ferment in these earthenware crocks for up to five years. That is really

superb. It's beautiful. The secret of this paste lies in the

relentlessly damp Sichuan climate. The humidity in the air creates a

chilli bean paste unlike any other. It's a little bit like wine. You

know we do wine and we're talking about where the grapes come from,

and I thip it's very much this, because this is the heart of what

Sichuan cooking is about, this kind of damp, foggy climate that makes

this kind of moody chilli bean sauce that's the heart of this type of

cooking. During our time here, we've seen modern China pushing up against

the past. But in the people's park, the surrounding tower blocks are

kept at bay and certain traditions that stretch back centuries remain

unchanged. It has a reputation as the most chilled out city in China.

As the saying goes here, sunny days are rare, but tea houses are

abundant. One thing I really remember about my mum is her love of

machung, she could sit for hours drinking tea and playing with her

friends. You couldn't get her to do anything when she's playing. Despite

Chairman Mao closing down tea houses, because he felt gathering

places posed a threat, they re-opened in the early 80s an the

retired Chinese still come here to play. You hear the Charles Kennedy

when they go like that -- you hear the clack, when they go like that.

Yeah, they call it washing their tiles.

The rituals the tea house life may remain unchanged. And where once I

would have expected to see the gentle rhythm of t'ai chi, today

people are moving to a different beat.

UPBEAT MUSIC PLAYS The dancing reflects a new-found

freedom that I hadn't sensed when I came here in 1989. Then China was

still emerging from a period of long isolation and the trauma of the

cultural revolution. The attempt to impose Communist ideas throughout

the country in the 60s and 70s, resulted in chaos in famine. Every

aspect of life was affected. Rationing was introduced. The art of

cooking was abandoned and many people fled the country.

People like chef Lee, he escaped to Hong Kong, when he was 18, but

return here ten years ago as life began to improve.

He swap to Hong Kong. -- swam to Hong Kong.

Wow, that is amazing. It feels good that chef Lee has returned to China.

The influence of chefs like him has done so much to re-invigorate the

food culture here. He agrees to give me a hand to make one of my

favourite dishes, crispy aromatic duck. What we do in the UK is we

take the duck and we put things like five spice and Sichuan peppercorn on

it and salt. But here, it's the real thing. For the dry marinade it's OK

to improvise the ingredients, but the base usually starts with salt

and chicken stock powder. We're in Sichuan you so you have chillies,

lots of them. Then of course, the most important thing are these

lovely Sichuan peppercorns. Really quite powerful. He says, "Put it all

in." The rest of the marinade, cardamom, ginger, fennel is left to

absorb for three hours. The trick to this dish is to steam the duck for

about 45 minutes, then to let it dry and finally to deep fry it until the

skin is crisp and golden. Chinese like to gnaw on the bone. Because we

feel that is where all the flavour is. The marinade permeates the duck

meat and that's what makes it red. Out of this world. It's much more

complex than the aromatic crispy duck we get in the UK. It's a very

sophisticated mixture of flavours here. Outstanding.

There'll be more from Ken and Ching next week. Now let's find out

whether Alastair is facing heaven or hell. Food Heaven was this, lots of

lemons. And lemon meringue pie and meringue and stuff like that right?

Yeah. Or hell was this, porkchop. It looks boring. Look at the size of

it. Nice Asian slaw. What do you think you got? I hope I got the pie.

I've had so much savoury. You weren't sure what I was going to do,

were you? No, but I'm interested to see. I can tell you... It is the

lemon meringue pie. Get in! Guys, you are went for it, right. Yeah.

Excellent. Boys, if you want to clear that, let's get this on. So,

I'm also going to need you to do - I have got lemon curd. One of you

guys, who wants to do lemon curd? I will make it.

guys, who wants to do lemon curd? I will make That leaves Martin to do

the cream. Mascarpone there, double cream, lemon, right, I'll get on

with the cake and stop talking. What do you call it, not a separated...

Deconstructed. That's the word. If you want to call it that. That's the

buzz word. Let's get this in. Start blending the butter an the sugar.

You want that sugar to dissolve. Let's get that in. I would do this

by hand if I do this stuff. You don't! Have you not got one of

these? No, I enjoy. It it's my workout. You don't need it. That's

very kind. I have bicarb in there that will lighten the load. It's a

chuck it all in cake. Let's take this over here and some self-raising

flour. My ingreened yebts are going everywhere. Ideally -- ingredients

are going everywhere. Let that cream and add your eggs slowly. That's

with the luxury of time. We're short on that. This is for the pastry? No,

this is the cake. We're making like a lemon cake with the cream and the

mascarpone and the meringue and what not. No pastry. Guys, who... Limes

there there? You don't want me to do anything? Right, slowly add the

eggs. This is aye real kind of quick, chuck it all in method. --

this is a real quick, chuck it all in method. You need a mixer. What do

you eat when you're on the road then? It's tricky actually. It's

finding a time to eat. You don't want to eat too close to a show. And

you don't eat after a show. It's not good for you. If you turn up in

towns thaw don't know, sometimes -- that you don't know, sometimes you

turn up at 5pm, and no-one serves until 6pm. I find it hard when I'm

out and about, I find it hard not to eat loads of bread. You can't get

through at a service station and everything is bread based. It's

difficult to get vegetarian food unless you eat raw veg or fruit. I

survive on fruit and chocolate. Not together! That's a balanced diet. It

is hard to eat on the road. Cooking itself, you have to be at home to do

it. You like your own kitchen, your own food, it's difficult. It's a big

thing now for you guys, to do these massive tours, isn't it? Well,

theatre is slight slay different. People have been -- slightly

different. People have been doing that for years. The venues I was

doing is the little theatre in Monmouth. People are saying oh, you

know we had O'Briain bean here, he -- Dara O'Briain, he's trying out

stuff for his big tour. But this is my tour. Do you get a sense of where

you are and do you have that kind of heckle or feed back? You try and fit

things in. Depending on where you are. If I'm in the Birmingham area

you put in people like "Frank Skinner, who maybe you wouldn't do

anywhere else." Good. I've done "Brendan Foster for a long time.

When I do him normally, people laugh at the end of the routine, when

you're in Newcastle or anywhere in the north-east, they laugh straight

away." People like you to do people from their area. They really do. In

the West Country or Wales, if you do "Steffan Merchant, people laugh a

lot. They like Stephen. Have you got any requests? He's done Trevor

brooking. The sport voices are big for you. Always has been. I love

watching sport. That's the thing really, doing impressions, you have

to do people you watch a lot. For me, as well, I like my tennis. "I do

Andy Murray. Nowadays the response to me doing Andy has gone through

the roof, you know." It's second nature. I have to work hard at

politicians. I follow politics like anybody else, but it's not natural

for me. "I have enjoyed doing Boris. Boris was saying the other day, we

face three major crises in this country at this moment in time. A

fuel crisis, an obesity crisis and unemployment crisis. We could solve

all three crises at a stroke. We need to suck the fat out of the fat

people, turn it into fuel and pay them for it. Who needs fracking,

when we have snacking, that's what I say."

LAUGHTER OK. That's the all in one... I

missed that. I will talk you through it. Eggs and sugar and then the

lemon zest and juice, the bicarb and the self-raising flour. Chuck today

all in, creamed together -- chucked it all in, creamed it together using

that bad boy there. Let's move this over. This is what will come out.

Once it's cool... "You have a soggy bottom there. I'm not happy with

that as a bake at all there. I don't know what Mary thinks." Is it part

of your job to keep up with... Completely. I found myself cursing

once in the television series. I rang a friend and he said, what are

you doing? I said, I was watching Rising Damp, I watched five episodes

back-to-back. He actually said to me, most people would give their eye

teeth to watch that. It's not always a hardship. That's why I do people

that I enjoy watching. Then it doesn't feel like work at all. Boys.

We have our cooled lemon curd. I missed that. What is lemon curd.

Talk him through it. Eggs, sugar and lemon, whisked until it should be

ribbon stage and then you add butter to it to emulsify. Does it need to

set? It needs to go in the fridge and cool down. I'm going to rip all

this through. That's looking really tantalising. It kind of is not what

you had in mind, I this think, when -- think -- I think when you think

of lemon meringue pie. That's been ripped through the mascarpone. --

rippled through the mascarpone. Here, we have got some lemon slices.

Now these very easy to do. They look like the lemons you left in the

fruit bowl and kind of forgotten about. But they're not. What you

need to do is slice them and you could leave them in your Augusta or

in a low -- Aga or in a low oven overnight. Crisp them up. Could you

eat the whole thing? You can eat them. With the Rhined as well. --

rind as well. They're pokey. That's pokey. Like a snack. That's nice.

Let's turn that heat off. Thgs the -- this is the wafer-thin meringue.

I'm hoping to get some shards. It's not really working. Hang on. What

you would do is make meringue, spread it out, leave that to dry.

Are you going to do it? Lever that to dry in the same...

LAUGHTER There! Shards. Beautiful. That looks

better than the one I did earlier. Move that like that. And that's it.

Do you want to dig in. Put your lemon down. I do. Yes, you do.

Right. I can't believe I'm about to say that my mother makes it better.

We need some wine to go with that. What have I got here? We have got

ticko's finest and it's 6. .79. That is really nice. It's the curd that

makes it. Do you want some wine, boys? It's a disappointing bake, I

have to say. Remind us when your tour starts? The tour of Pygmalion

starts in ten days. I'm speaking with my mouth full. That's fine. In

Cambridge, then Aberdeen, Brighton, Bath... Coming to a town near you.

If there's tie Theatre Royal we're in it. Is that all right? This is

lovely. It's a very funny version, I say that. That's all today from

Saturday Kitchen Live. Thanks to Martin Morales, Alyn Williams and

Alistair McGowan. Cheers to Susy Atkins for the wine choices. All of

today's recipes are, as always, on the website, go to bbc.co.uk

Saturdaykitchen. Now James will be back here at the same time next

week. And in the meantime, have a great day and enjoy the rest of your

weekend. Bye for now.