15/03/2014 Saturday Kitchen

Good morning. Here comes your weekly food of Saturday Kitchen Live!

Welcome to the show, cooking with me live in the studio are two men who

helped lift British cuisine to new culinary heights.

I think I was reeding last week's script! First, the top of the

omelette board but always credited with winning Northern Ireland's

first Michelin star, of course, it is Mr Paul Rankin. Next is a man who

has helped Lancashire keep its Michelin star for a remarkable 18

years. It is Nigel Haworth. Top of the morning to you.

Paul, you are cooking first, what are you going to make? I am make

making seared cod salad with 'scad the beggars', potato farls and wild

garlic. Is that something you made up? It is

something that I had in the fridge. I'm throwing it together.

What is scad the beggars? It is basically bacon and fried.

Nigel, what are you going to make? I am making a pork with January King.

It is lovely. With a great sauce. This January King, this is cabbage.

We have that in Ireland all of the time! So, there you go, two tasty

dishes to look forward and our fantastic line-up of foodie films

from the BBC archives, from Rick Stein, Ken Hom and Ching He-Huang.

We also have Celebrity MasterChef. Now, with us today, he is in the

current hit crime, Law Order, please welcome to Saturday kitchen,

Bradley Walsh. Good to have you on the show. I know you are a fan of

the show, is that because it is the only show where you get to drink at

this time of the day? I don't know about that, but I am made up to be

on the show. Made up. Looking forward to this for weeks.

How does the sound of the food seem? I am truly made up. I can't wait to

try Paul's scad the beggars. It will be cool.

Now at the end of the programme, I will either cook food heaven or food

hell for Bradley. It is something based on your favourite ingredient,

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

the studio guests and the chefs to help decide. The list is long? Well,

I don't think I am a foodie person who does not like that much but food

hell is anything in breadcrumbs. You know what that food is, I can never

say the word properly, it is escalope. It is always soggy.

Chicken escalope is just a big chicken nugget.

Precisely! Hideous. So, for food heaven, I am cooking

duck three ways with roasted pears, shallots, wilted chard and a red

wine reduction. I use the thigh meet to make a sausage. It is pan-roasted

with the breast with star anise, cinnamon and spice, and served with

roasted pears and red wine. I have changed my mind. It is the

duck I can't stand! I love the chicken! Or Bradley could be facing

food hell. It could be chicken escalope with tomato and artichoke

salad. It is up to the viewers and the

chefs at the end of the show to find out what you will get.

If you would like to ask us a question today, then call this

number: We can put your questions live to you a little later on.

If I get to speak to you, I will be asking you if Bradley should be

getting food heaven or food hell. Now, what have you had for

breakfast? I haven't. You haven't? Great.

So, this man is cooking first. It is Mr Paul Rankin.

So this is a cod salad. We are going to sear the cod, starve with the

potato farl. So we have to get the lardons on

first? Yes. Now, potato farls are a beautiful thing. It is basically

just smashed potatoes with a little bit of butter and flour in it. So

you just really use the left over mashed potatoes. And add the flour

and cook it on a dried griddle. This would be on the open fire,

normally, these things? Well we used to have a griddle that went on the

open fire. We would cook soda farl, potato farls, pancakes, all of that

stuff. Is this any time of, sorry type of

potato? It is best to use a floury potato. An Irish one! Would you bake

the potatoes before? No, no boil them. Boil them carefully, so they

don't take on so much liquid. Traditionally, the potato farls are

simple, but I will add chives in to give that kind of champ type of

thing. Champ is the mashed potatoes with the spring onions. So in go the

chives and lots of black pepper. Would you class this as a regional

dish, then? Absolutely. From what part of Northern Ireland? All over.

I mean Scotland have it as well, you know.

So that is about six tablespoons of flour going in there. You just knead

it but not so much. Just until it comes together.

You mentioned Northern Ireland. This stuff is growing. Wild garlic.

I have been in Northern Ireland this week.

Yes. I picked that myself. I did a selfie of me out picking the wild

garlic. It is just my head and then the wild

garlic in the background. What you can't see, is I was not wearing

anything underneath! I was out roaming the woods! When you say it

is like wild garlic, is it literally growing at the side of the road?

Yes, or it was in a forest that I was in.

It would look strange if I was on the side of the road with no clothes

on! It is weird you were walking around in the woods with no clothes

on! You see, that is where I differ from you, I don't think so! Now you

want the loin of the cod? Yes, this is thick and a little richer. So

classically, our potato farls are a little more, or a little less than a

centimetre thick. We cook it on the dry griddle.

If you break the leaves up, it makes an amaze amazing... It produces

white flowers. That is more pungent than the leaf.

Often when you are driving around, you can see it. That is wild garlic.

. This is too hot, James. It will

burn. Help! So, with the cod, we can just pan-fry the cod. You want to

cure it first? What I love to do is something called a sugar cure. It is

really just the gravadlax type of cure. That is about two parts salt

to one part sugar. Add some pepper in there. Then what

you do. You don't have to do this, but what it does, it firms up the

cod and it makes it a little more creamy.

This is often done with pollock and with hake.

It helps to firm up the flesh. Yes, some fish that can be watery,

but it really works for the cod. It stop it is from breaking up. Cod has

a tendency to break up. You do that and leave it for three to four

hours. Then rinse it off. As it is a lot of salt and sugar going on

there. The dressing for this, it is with

mustard? Yes. And a little bit of vinegar.

And add a little bit of the bacon fat too.

Yes. I will add that. You want this pan-fried then? Yes.

Let's save that for the bacon. OK.

Are you cooking that in oil and butter? Yes.

If you would like to put questions to either Paul or Nigel, call this

number: Oh, my farl! Perfect. There we go. Let's put the fish in.

Now, I have added the butter to the oil in the pan with the fish, as it

is not a perfect nonstick pan, it could have a tendency to catch. If

you like fish, the best thing to do is to invest in a good nonstick pan.

So this dish originate originated, I used to serve a nice thick escalope

of this on a potato pancake with creme fraiche. That is lovely, but I

adapted it to give it is St Patrick's day flavour.

Once the bacon is cooked off. Drain it off.

Now, take the oatmeal. You were listening earlier, James. That is

good. Now we fry off the oats in the

backon fat and the oil. Now this dish, I first came across it in the

series last year with Nick Nairn. The Scots/Irish thing? Can I get

that back out again? Get the bacon extractor out! Oh! What are you

like? ! He wasn't listening at all, I take it all back.

This is burning? It is not. Did you turn it up? It is going so well,

lads. You know what James did to me once.

I was doing the omelette challenge. He heated the handle up of the pan.

I nearly didn't get it finished. We did rehearse this, didn't we? !

It made my hand stick on the pan. Now the cod... That is nearly

cooked. In goes the wild garlic. James is doing nearly all of the

cooking! The bacon is going back in? That can go in now, James.

So this is the scad the beggars? You know what they were calling it

earlier, it was scandyidoo! What does it mean? It means to scald the

beggar! It retains the heat. So it burns the bacon off.

It's a bit like a ham and a cheese panini? ! I don't know what he is

talking about. You know when you put in the panini it is melted inside.

Then you bite into it, it sticks to your tongue! Scad the beggars, I am

bringing that out. Remember when you heard it first, folks! Now, on goes

the oats and the bacon, and the cod. The little bit of the wild garlic.

The Grand Prix is going to be on in a minute! We need some buttermilk

cream, creme fraiche is really just buttermilk cream.

And these? Oh, yeah! The sham rocks. As it is St Patrick's day on Monday,

we have to get these on. Did you pick these naked? I didn't

get dressed after I picked the garlic, so... So, what is the name

of this dish? That is my seared cod salad with 'scad the beggars',

potato farls and wild garlic! That is what it is! Well done.

Brilliant. Dive into that. I think we need wine

after that. Am I trying this? Try that by

itself. It is like a savoury muesli. Yes but it is surprisingly

delicious. Get stuck in. Where is the wine? ! See! I have it now! We

need wine to go with this. We sent our wine expert, Peter Richards down

to the coast of Dorset. So, what has he chosen to go with Paul's cracking

cod? Don't go away! It is a glorious day here. The smell of spring is in

the air. I have heard that there is some fantastic wine in this town.

I'm going to find it. Paul's cod salad is wholesome and

comfortingment full of flavours and textures. Bacon is a dominant

feature in the dish. So we are definitely in white wine territory.

We don't want to overwhelm the beautiful piece of cod. So we need a

white that is rich, refined but with a good texture. Chablis is a great

call here. Something like this but we also have to splash the cash

today, to get the refinement that we need. So, I am heading in a similar

style, slightly further south in burgundy, step forward, the Montagny

Vieilles Vignes 2010! Good burgundy Chardonnay, especially matured like

this, it should have a Bury, nutty, almost a mealy character to it. That

is just the case here. It is what we need to tie in with the oatmeal and

the creme fraiche in Paul's recipe, but importantly is that underscoring

it all is a lovely juicy apple acidity, complimenting the cod and

standing up to the vinaigrette. It is a wine that is delicate enough to

work with the salad and the wild garlic but also with a richness and

an intensity that we need to cope with the bacon and the savoury

flavours that linger on the pallet. As a wine man, Paul, I know you will

appreciate that cheek cheeky wine to go with your delightful salad.

Well, everyone is enjoying this. He has picked a belter. This is such

a bargain. Real burgundy flavour that pairs so well with this. I

don't know how they pick the wine so well.

Normally, you would have to spend up to ?30.

In a restaurant you would' happily pay ?30 or ?40 for it.

That is a 2010, that was a good year.

Lovely. Coming up, he will -- Nigel has new

season's asparagus. It is the first of the year, what are you going to

do with it? I have some beautiful pork. We are curing it with oranges

and spices. Cured for three days. But we don't have three days, Nigel.

We have one we did earlier! And we have new season asparagus, the

parsnip, and the black pudding and the January King cabbage. You will

like that. And you can ask Nigel or Paul a

question on this number: Now it is time for another culinary

postcard from Mr Rick Stein. He is travelling through Kerala. He is

keen to get stuck into a local fish and a local tipple calleded toy.

Take a look at this. -- toddy.

Popular destinations mark out great local history.

Now I think that this is probably the latest, rice barges with all mod

cons in Kerala. Cruising through palm-fringed back waters, with full

aircondition, your own cook, sun deck and balcony. They once brought

in the rice from the paddis inland. Who would have thought that they

would be taking honeymoon councils on the holiday of a lifetime? S I

suppose that this is what kel ar -- -- kelala is all about. The back

waters it is like the Norfolk Broads, I should think, but looking

around, this sums up kel Allah to me. I know that I use this word too

often, if you can underity but it is so -- fecundity but it is so

fertile. I can watch fishermen all day long.

It is timeless, basic and magical. This guy is catching the most

popular fish here. It is call karimeen pollichathu.

There are lots of cafes along the back waters, that serve it with

masala. We have stopped off for a coffee and having a break from

catching the famous fish in the Kerala back waters. They have asked

if I would like something to eat. I have City asked for karimeen

pollichathu. He asked if I would like prawns too,

and these are the prawns! This is a Bobby Dazzler of a prawn. I said is

there a chance we can film them. It would be so good to watch them fish

them, but they only do it at night. So I said, well, do you fancy

cooking some for us as well? They are going to cook them for us,

fried. I was peckish, so they made two

dishes for me. Starting with the giant prawns, fried with onions,

tomatoes and curry leaves. When the prawns have taken on the colour, he

puts in fleshly ground garam Marsala, ground cumin, and more

curry leaves. This is a prawn curry by which other prawn curries may be

measured. Now he is cooking the fry. In the Marsala is garlic, ginger,

chilli, cumin, turmeric, cornflour and lemon juice. You could not get

this fish at home but it will work well with bass or bream. And of

course it is really pont this, it must be fried in coconut oil. The

guy helping us out here is Floyd, no not that one, but he was brought up

here and he is a chef. He worked in the Middle East in Bahrain.

In Kerala if you go to a house, they do not serve with a fork or a knife

or with a spoon. You have to eat with your hand.

Let's go, you start. You start from here... Let's see

what it is like. What a good fish! This fish, this is the most famous

fish in kelala? Yes, sure. You can go anywhere here but most in alapy.

What dish would you most be homesick for when you were cooking in

aArabia? The most dish I would feel like eating is fish moli and prawn

curry. Whenever I leave for Bahrain, I call my mother and I tell her,

mummy, I want this dish. She gets it ready for me! I can see what he

means. This curry did not disappoint. Bursting with the

flavours of pepper, chilli and cumin and the home-made rest's garam

Marsala. Words fail me. I thought this was

going to be fabulous just seeing it raw, but I love seafood and that is

spectacular. Toddy is very important in Kerala.

It is not just for the tourists. The Toddy comes from the nectar of

the palm bud. This is complicated so bear with me, as I have had a couple

of glasses of the magic nectar before witnessing this. Firstly, the

chap climbs the palm and then he beats a huge bud in order to get the

sap to rise. Then it looks like he has already

cut off the top of a bud, which he rubs with a bit of mud. This, I was

told, promise oats the rise of the nectar that then starts to drip

almost straight away. That is captured in the clay pot. It is then

left overnight and collected in the morning. It starts to ferment

straight away. By lunch time it is alcoholic, yet quite pleasant to

drink, but towards the end of a hot afternoon, it will be absolutely

lethal! Floyd, the chef, and my guide here, insisted that I visit a

local toddy shop. He says you cannot say you have been to Kerala without

having a glass of toddy, so, I thought, OK, then.

So, before you leave Kerala, you have to drink this first. You put it

in the glass a little bit and wash it. That is the style before you

drink the toddy. So now... How much do you put in there, then? You can

fill it up. And the first glass, you have to take it full.

I have never tasted it before. What if I don't like it? You have to. If

you are in a toddy shop, you have to. It goes like this. Cheers...

Crikey! That is not bad, actually. That is you started with the toddy.

That is the start of trouble! It sings like the angel.

So fill the cup up. And when you have started. You keep

on going! Phew! That's what happens with too much

toddy! That is Kerala, the land of the coconut trees. Coconut is such a

versatile dish for savoury and sweet dishes. I am using the coconut for a

coconut panacotta. I am making it with blood oranges and making a

sauce and doughnuts. I think it goes so well. Firstly, some sugar.

So this is a little sauce. It is a little bit of brandy and then some

orange liquor and blood oranges. They are fantastic. When you cut

them open, look at those. They are used in a famous dish, it is

Hollandaways sauce with blood orange juice added to it. It is wonderful,

but with this, we use a touch of lemon for sharpness and we warm it

up. With the panacotta we throw in the double cream. This is just a set

cream. That is what panacotta is. We flavour it with vanilla. Bourbon.

This comes from Madagascar. It is a lovely fat pod. They should bend,

not snap. We take out the seeds and throw it into the cream. Then I have

a mixture of leaf gelatine. That is in cold water, left to soak. Then we

have coconut milk and buttermilk. That adds sharpness to the

panacotta. So that is that one. Happy with that? Fascinating.

Is it fattening? Yes. I was looking at Paul, do you eat

your own food? There is nothing of you? I have hollow legs.

So, when you add the alcohol, be careful with it. It is like rocket

fuel. It literally will fry up. So you want to add the colour and the

flavour to the sauce. You basically take it off the heat and add the

brandy. This flames a bit, but careful with

this one. Do you think there was a girl called

Suzette, that this was invented for. This sauce? I think there was.

And the Tarte Tatin sisters! Who is that. They were a couple of old

dames, that lived in France. And the tart came out of the oven

and fell upside down, that is where the name comes from.

A bit like scad the beggars! Absolutely.

That is incredible. What are you now on a seventh or an eighth series,

with Law Order? Yes. It is getting great figures still?

It is. People ask me to come down to the pub for a pub quiz but it is not

like that for me. I am so often on the show. It is about having a great

memory for names and numbers and I have done or not been so great at

that myself. The Chase, that was a nice format. I

literally sat in an office. Someone at ITV gave me a piece of A had

paper and said what do you think of the rules of that. I thought, it

looks good. We did the run-through. I started. I started with a couple

of The Chases. Then we were up and running. I became a part of the

contestant. I was their mate, basically. In the first run-through.

It stuck. So we were against the kap chasers.

-- Chasers. But if one has to be brought back,

it is Bull's Eye. You like that one. Yeah. That was great.

Game shows, they are all a reinvention of something.

You have done so many different things as well. Now Law Order, UK.

It is fantastic to be a part of that.

We are in the eighth series of that now. That is good.

I am pleased to be a part of that. In America it is massive.

We are the only franchise running at the moment.

It made 420 episodes in the States. Then they took it off, but it runs

in S vuchlt and Criminal Intent, but I think that we are probably the

only franchise running. Our show is dubbed into Portuguese, Italian,

German. It is the same format. Tell us about

it. It is quick. It is the whole thing.

It is the crime, we catch the perpetrator quickly. And then it is

not really a who done it but it is purely and simply the fact that we

have to take them to court and see how the system puts them away.

Sometimes they get off. Sometimes we put them away, but strangely, most

of the stories in its original guise came from the front pages of the New

York Times. The writer would write the story concerning that particular

head line. So basically they were all pretty much true to life. It is

a show, that I think, in the UK, we have improved on.

Oh, right? Don't you think? An American show you have taken? It is

one of those things you start off with an American show, they ruin

ours. What happened with Office? I have never seen it, I cannot

comment. He is sitting on the fence! It is like cars, we make them

better. I am not. I have not seen it. I had

not seen the American Lua Lua. Dick asked me what I thought. I had never

seen it, but maybe that is good as you are not taking on board how it

was done and you have fresh eyes. Yours is better.

So, it was good. I am playing the part that Jerry Allbrack played, but

it has been great. There was a time when I turned up for the rehearsals

in 2008. I had been out of one show, coming to Law Order. I was told

not to smile by the show runner, the script head and the director. Jamie

Bambe are -- Bamber, is the partner, he was the ladies man. I was the

older cop. I thought it was great. I had played Danny Boulder in

Coronation Street, he was a Jack the lad. So that is then knocked out of

you. It was a great part to play. This is a far cry from your first

career as a professional footballer? It was actually at Rolls-Royce. I

used to build helicopter engines for the Ministry of Defence. That is

what I used to do. He is making this up! Your life is not real! I left

school and I had been to a secondary comprehensive. My dad said, after I

was playing football locally. He said why not go to the factory. It

is literally the Harry Potter film studios now it is at the top of our

road. I needed a minimal amount of qualifications to get in. Then

Rolls-Royce put me through their technical school. I qualified for

them and came out the other end an engineer. And I was seen playing for

my mum's hospital side on a Saturday. Then they said to me,

Brentford, they had been watching. They said do you want to play on

Monday night against Southend United. I scored the winner.

Have you ever seen James play football? No. He is fantastic! You

still have 55 minutes of me here! You don't want to see me play

football. Me neither now.

No, seriously you don't want to see me play football! So, Law Order on

a Wednesday night. Yes, 9.00pm.

And the eighth series now? Yes. Well, there are your doughnuts.

Thanks. Roll them in the sugar.

It is basically a bread dough made with sugar and butter added to it.

And there you have the buttermilk and the coconut panacotta with blood

oranges, Suzette sauce, and you get to eat them with the lads.

What do you think? Do you mind, I haven't had any yet.

And buttermilk in that to add the sweetness. What are we cooking for

Bradley at the end of the show? It could be duck three ways with

roasted pears, shallots, wilted chard and a red wine reduction.

Cooked with star anise and cinnamon. Or Bradley could be facing food

hell. Breadcrumbs. Mixed in with lemon and parmesan, used to coat a

chicken breast, served with an artichoke salad. You will have to

wait until the end of the show to see the final result. Right it is

time for more action from Celebrity MasterChef. Four new competitors.

The first challenge is an invention test, using a large piece of goat.

Best of luck! Welcome to MasterChef. This is a mystery box. What we would

like you to do is cook for us one plate of food. That is it. So, we

are going to ask you to unveil your ingredients.

As you can see, you all have one main ingredient. That main

ingredient is goat. The box also includes, fennel,

polenta, spinach, celeriac, pine nuts, rosemary and thyme and sun

dried tomatoes. Ladies and gentlemen, one hour, one

dish, surprise us! Let's cook! Miranda Krestovnikov, a natural

history presenter cooks for her family.

What are you cooking for us? Mashed celeriac, wilted spinach with

roasted pine nuts on the top. I am cooking the goat as a stroganoff. I

am just going to try it. That is my dish. You may hate it! Miranda, good

luck. Boyzone member, Shane. Loves to cook

for his children. What are you making for us? I am

trying to up an idea of curried goat. I have had it in the past but

I am whingeing this. Where did you have curried goat? My

wife is West Indian. Her brother makes a fantastic curried goat.

Shame he is not here now! We don't have a phone a friend here.

I wish we did. Thanks a lot and good luck.

You are halfway. Shappi Khorsandi grew up in a

food-loving family. Shappi Khorsandi, do you have an

idea of what you are doing? Well, I have just put water in my onions

instead of oil. So I am in a panic. I have never been so nervous in my

life. What are you cooking for us? I am

cooking goat curry with polenta. I have always wanted withering looks

from you two, so this is a dream come true for me. I told my mother I

was on the programme. It took her three hours to stop laughing.

Shappi, I this you will be fine, but I want you to calm down a little

bit. All right. Thank you.

Just 15 minutes left now. Act Actor Brian Capron is best known

as Coronation Street seriously killer, Richard Hillman.

Brian, by the look of what is on the carcass, you did not do bushry at

school? That is true. Tell us what you are cooking for us?

I lamb curry. You mean goat! Yes. I will probably

put spinach in it and do some mash. Have you given a thought to

presentation? I am normally a tidy person. I would like to clean this

up. It starts off neat, it ends up neat but in the middle there is

chaos. I can see that!

You should be thinking about the food going on the plates. There is

four minutes left. Four minutes.

The final 60 seconds, please. You have a couple of seconds left.

Get it on the plates. The time is up. Stop.

Fresh pressure First up is Brian, who has made a sweet goat curry,

with a celeriac mash, roasted pine nuts, buttered spinach and carrots.

I believe you have promise. A creamy nuttiness to the celeriac, the

spinach is well seasoned. The goat is starting to go dry but it is

passable. There is a lovely fruity tang in your thick creamy sauce.

That went OK, mate, didn't it? Amazing. Thank you.

And still alive, which in your world is unusual! Thank you, Brian!

Miranda has cooked goat stroganoff with sun dried tomatoes, celeriac

mash with thyme and steamed spinach topped with pine nuts.

I like the earthy nuttiness of the celeriac along side the sweetness of

the tomatoes and the soft and the tender flavour of your goat.

Shane's dish is a tomato and onion goat curry, served with carrots and

potatoes on a bed of spinach. I think you have cooked really,

really well. You have flavour all over that plate and the goat is

falling off the bone. You have put in hot potatoes on cold spinach is

the only mistake. Other than it tastes great and that may be the

best goat I have ever tasted. Thank you.

Shappi has made a potato and goat curry with celeriac mash, polenta

and creamed spinach, served with a side salad.

Shall I put that on for you? What is it? Just some stuff. Sorry! Right,

OK. What is in the dressing? I don't know. I can't remember. I panicked.

It tastes like washing detergent. There are problems. The goat is

still lovely and soft. What else is on the plate is a little weird.

The other thing is, Shappi, you don't have to do so much. Do a

couple of things nicely and well, rather than doing ten things badly.

That wasn't bad at all, you know. Goat is not easy. That was not bad.

Thank you. Off you go. And next the celebrities are to face

one of John's pallet tests. You can see how they get on in 20 minutes.

Still to come on Saturday Kitchen Live, Ken Hom and Ching He-Huang are

exploring the world of Chinese cuisine. Ching is off to a tea

plantation, to pick special leaves before using them to infuse a

chicken dish. And Nigel takes on Paul with the Saturday Kitchen

omelette challenge. Paul will need all of the CLUCK of the Irish. It

gets worse. If he is to improve his EGGstroadinary table time. Nigel, is

just here for the Rack! And will Bradley face food heaven or food

hell? Now on the menu with Nigel, it is pork. What are we doing with it?

We are curing the pork. You are serving this with cabbage and black

pudding. Yes, and we are going to pressure

cook it. My mum did a lot of pressure cooking when I was little.

So we have the orange. The spices are old spice, cinnamon, juniper

berries and star anise. So. , Christmassy spices.

Or Easter spices? Yes. Give them a good bashing.

Spicy pork is traditional at Easter time in Lancashire! It is now! You

are celebrating up there, 30 years? Yes 30 years in 2015. So lots going

on for that. 18 years with a Michelin star? Yes

and in total 30 years, but it has been different phases. Where does

the time go? Cooking is always moving. It is always changing. It is

never boring. That is for sure. Right, tell us about the cabbage.

Jan is grown for me by a guy in the UK, the best grower in the UK. It

has so much succulence and sweetness, more than the modern

varieties. Right.

This is supposed to be an easy dish. This is one you can do at home. Pop

that into the pressure cooker. Then pop in the chicken stock. There

is about half a litre of chicken stock there. That is going there. I

will cook the parsnip. We are going to salt the cabbage.

Yes for about three hours and then wash it off.

In go the parsnips. That is that. Then I will get rid of

this monster. This is a good St Patrick's day dish with the pork and

the cabbage and the bacon. Paul, I was trying to make you feel

include included Good man. They are not as bad as they say,

these Lancashire people, James? ! Let me do the jokes! It is a dish

for all occasions. It as James said, a really good Christmas dish, but it

is fantastic. Are all of your mates at home, saying get into that James

Martin, that Yorkshire fella? ! I have chopped the herbs.

Right, the asparagus. There is no rivalry there, Paul.

Don't be thinking that there is. LAUGHTER

Go on, son. No, there isn't.

What do you mean? There isn't. It is such a tradition traditional

rivalry. They all are. Now, tell us about the asparagus.

Where are you getting this from? This is from the Wye Valley. It is

Herefordshire. Not Lancashire. It is far too early for a bit of

Lancashire. You didn't see that, did you? No, I didn't see that at all.

Why are you doing that, James. Because he has a Michelin star.

Snie Do you not leave the skin on the asparagus. In restaurants you

eat it as it comes. Modern day asparagus is not as woody

as it used to be. You don't have to take loads off.

I am just doing the bottom bits for the presentation.

The sauce has had a boiling scenario. You can use the bottom of

the asparagus and the peelings as the base to a lovely soup. There is

lots of nutrition in there. Yes, you can make the soups from it

and the purees. I am getting the parsnip and with the fork, break --

breaking it down. Where did you get the recipe from, Nigel? I made it

up. Because of the black pudding it is

not a Lancashire dish? There is a real tradition of curing in the UK.

It is there as a thing that we do. But it is adding in the seasonal

spice that is great. It just makes, sometimes pork can be boring but

this makes it a loyal more interesting. Now I will caramelise

it. I have icing sugar. I am not good with fire but we will have a

go. What you have to watch out for when

using a blowtorch is that you don't just point it down too much. Aim it

straight at it. And this gives it a smoky caramel

flavour. I have to say that lots of kitchens are use using blowtorches

now to get the flavour before and after the cooking.

Right there is the sauce reducing down.

That's a really cool-looking one, that blowtorch. It looks like it has

done a bit of service. I thought it was the black pudding.

There is the black pudding. How do you get the black pudding?

Well, the traditions is in Lancashire for black pudding. That

goes back centuries and centuries. The traditional black pudding in

Bury is fatty. They came over to Ireland and got

the recipe! Yeah! Yeah! You can get white pudding? Yes, you take out the

blood and use onions and herbs and oats. And white pudding is a nice

thing. So a vegetarian version? No, it has pork in it! Oh, yeah! So the

cabbage is done. Tell us what you have done with the

pork rind? We have dehydrated it. We have taken the rind off the pork.

Now we want to add texture to the dish. So we have dried out the rind

for five days and then we deep-fry it. It is wonderful.

Do you put it in the airing cupboard? We have a special machine

to dehydrate it. I have one of those. I stand in there for an hour

in the morning and an hour in the evening! Can I have one! ?

in the morning and an hour in the evening! Can I have one! ! And you

are busy with the restaurant and the school? We have the restaurant

reopening on May the 3rd. We are using a private room as well. We

have had lots going on for the last 12 months and a new pub in Cheshire.

That is a posh part of the world. It is a little place called Halton. A

pub called the Nag's Head. Have you had the same restaurant all of that

time? Northcott. Basically we decided to... If you don't hurry up,

it will reopen! No more questions, please! OK. So that is the pickled

spicy cabbage. The two pieces of pork going on there. And then the

asparagus. And now my sauce. This is a real homely dish. I have done this

as ever time I have done Saturday Kitchen, I have thought not to be

too complicated. So I have gone really homely.

Yes, this only takes three days! And that is the rare breed pork, the

black pudding and sauce, and the January King cabbage.

All you need is three days in a hydrator and you are done! It is not

complicated at all but it tastes great! I know it does. Dive into

this one. Taste this one, Bradley. Dive into that and tell us what you

think. I like the... I this it is important

when you are eating the dish, that it gives you that texture, the

crispsness. Lovely. You can season them.

You can put them in bags and sell them! Right we need wine to go with

this. Peter Richards has been in Poole in dor is set. What has he --

in Dorset, so what has he chosen to go with Nigel's perfect pork?

All of the ingredients in Nigel's pork recipe work so well together

and there is something different in every mouthful. So we need a wine

that is elegant and versatile. Now this dish does go with a range of

styles. If you are into your white wines, then go for a richer style of

Chenin Blanc from the Loire Valley from South Africa, but there is a

savouriness that works well with the red wine and juicy styles like Pinot

Noir, but the best match and the best value comes from the southern

Rhone Valley, in particular, the Extra Special Cotes du Rhone

Villages 2012. Southern French reds in from one to

Pappe often have a subtleness that works well with the pork and the veg

dishes. This one has lots of juicy, bittersweet dark fruit character.

That cuts through the pork and picks up on the juniper. It is savoury and

earthy, to tie in with the parsnip and the lardons in the black

pudding, but it is also crunchy and fresh to work with the asparagus and

the cabbage. On the finish it is soft and ak seven twits the perfume

of the orangey marinade. So, Nigel, a wholesome and a harmonious dish

and here is a great-value red to enjoy with it.

What do you think of this? I prefer the white, to be honest, out of the

two. Think, yeah. Well, we have to give

Paul something today. You are had the outstanding wine today. You won

the wine challenge. Not the omelette one. It is great picking up on the

spice and the pork it is balancing that nicely. Sometimes you can serve

a white with the pork. Happy with that I have not stopped!

Right, let's go back to Celebrity MasterChef with the four est

contestants, they now have to face the pallet test. Take a look at

this. This is the tasting test. I am going

to cook it, they have to taste it. Then they have to recook the dish

without the recipe. The dish is a tomato tart. Filled

with a tomato onion chutney, served with a salad served with infused

oil. I am going to make a tomato and

cumin chutney with shallots, garlic and lots of overripe tomatoes and a

good quantity of cumin. Vinegar, adding the tomatoes and increasing

the heat so that it breaks down quickly. So, puff pastry. A large

ring to make the round tart. The second ring, don't cut all the way

through. Score it. The outside we want to puff out up, the inside, we

don't want to puff up, or the filling comes off. So dock the

pastry. If you dock it, it will not rise. So chutney goes on top.

That will abheavily-laden tart? Yeah.

Now that in the middle. So, into the oven at 220.

That is for 15 minutes. Now the tart is in the oven. I'm going to make a

herb and a garlic and tarragon and basil oil. I am going to puree it

with the fresh leaves to make it green and vibrant but still

flavoured. The flavour of that oil will be a

mixture of tarragon, basil and garlic? Yes, that's right.

Now to make the tap inadequate. Capers, anchovies and the olives. So

this is blended. And my favourite extra ingredient into the tap

inadequate is brandy and fresh parsley.

So now we are almost ready to go. We have the component parts. Our oil...

Look at thousand colours that is the Mediterranean. Lovely.

Now our oil and the herb salad on top. The tap inadequate. There we

go, tomato and cumin tart with herb oil and tap inadequate. Well, let's

get them in. -- tapenade.

This is the palette test. There you have a dish. My dish. All you have

to do is taste it and write down the ingredients that are in it. That's

it. That's all you have to do. Good luck. Off you go.

Lack of knowledge. I will fall down. I don't know what things are called,

but it tastes good. I know that much! It tastes like apple to me.

Only Miranda has the cumin, the chutney and the tomato.

Now you have tasted it, we want you to cook it. Under the cloth are the

ingredients that went into making that dish... And some that did not.

You have 50 mens. Ladies and gentlemen, let's cook.

The ingredients have been separated into four groups. Those to make the

chutney, the tapenade and the herb oil and salad and the puff pastry

tart, but they have been given short crust pastry to test them. With no

recipe, they will have to rely on their palette and skill alone.

I have never baked in my life! Just 15 minutes.

There is no time to make mistakes. That's the thing. You have to get it

right the first time. I feel under pressure right now. The tart will be

a disaster. All done? Yes.

You were fast. Ten minutes to spare. You have just five minutes left.

That's it, guys, the time is up. Bring your plates up.

Your palette test today was a tomato tart with a tomato and cumin

chutney, a black olive tapenade, herb salad and a herb and garlic

infused oil around the outside. Shane? I think that you have a

presentable looking tart there. You finished before everybody else.

Not bad to work fast but the pastry should be cooked more. I like the

tapenade. That is delicious the richness of olives and anchovies in

the right proportion. I would have loved to have seen more herbs on

top, but not bad at all. Miranda.

I love the way that you laboured over the tapenade using a knife as

you did not find the blender. You did it by hand. For me that is the

star of the show. It is strong, bold. I am pleased. I happy with the

tastes. The sweetness of the chutney, the tomatoes and the tang

of the tapenade but that is spoiled as the oil has no herbs in it at

all. Brian.

Wow! LAUGHTER

That tapenade is so sharp. So sharp. Far too many capers in it, but I

really like the sweetness that you have inside the chutney. I like

that. Sorry, Brian, but today you learned

a lesson. The proportions are wrong. You don't

have enough tomato. And there is too much tapenade.

It's not like Johns. There are things that are wrong. The pastry is

wrong. The chutney is not really there, but there are nice flavours.

I like the oil. I like the tomatoes, I like the tapenade.

Thank you very much indeed. We will see you soon.

Off you go. Next week, the four celebrities take

their first outside catering challenge. Right it is time to

answer some of your foodie questions. Each caller helps to

decide what Bradley is eating at the end of the show. First on the line

is Moya from Cornwall. Hello gorgeous man! I think that she

likes you. Are you talking to me or Paul

Rankin? ! Both of you. What is your question? Paul, thank

you very much for the masterclass on the potato cakes. Can you do the

same for me on champ? Gosh yes. Champ is the easiest thing. Cook the

potatoes carefully. I like... That's the thing, isn't it. You have to

have good Irish potatoes? You get the odd good English potato as well

but cook the potatoes carefully. Mash them and then when I do is I

boil the milk. I add the chopped spring onions to the milk. So it

takes out a little bit of the onion flavour. In with a little bit of

butter. Stir it into the mashed potatoes and on to the plate with a

huge knob of butter. James Martin-style.

What dish would you like to see at the end of the show, food heaven or

food hell? Definitely food heaven. Mary is from Yorkshire. What is your

question for us? I would like a way of cooking sweetbreads and lamb's

fries. Alternative to what? I usually fry them in butter. You can

poach them. They are really lovely if you put in mushrooms. They are

great with prawns. Take the sweetbreads out of the juice. Reduce

it down and make a sauce and pop them back in that is delicious.

And on char-grilled toast. And lamb's fri, s, there is no more

heavenly away than pan-frying they will. Ten seconds on either side

with lemon juice and bur. And in breadcrumbs. I know you don't

like that. What dish would you like to see,

food heaven or food hell? Food hell. Thank you very much for your answer.

And Clive is there, what is your question? I have cuttle fish in the

freezer. I would like to know how to prepare it for a dish. I know it is

part of the squid family. What are you going to do with the

cuttle fish? Pull the tentacles off. Put the finside down. Open up the

back, take the inside out. If you want you can scrape the skin off, or

cook it with the skin on. Personally, I like salt, pepper, a

little bit of oil. A heavy skillet and just let it go on that or a char

grill. Cook it quite well. Don't leave it too much under.

Sometimes you could bring it to the boil, simmer it, let it cool and

then char-grill it if you are worried about it being tough. What

dish would you like to see, food heaven or food hell? Food heaven,

please. Right it is time for the omelette

challenge. Paul is at the centre there.

17-odd seconds. The usual rules apply. This one is

quick. He is quick is our Mr R a, in, kin. A three-egg omelette. Let's

put the clocks on the screens, please. 3, 2, 1, go!

A big bit of shell! The worst one ever, but it is definitely cooked,

James. Scrambled egg.

Two Michelin starred chefs and look at it.

At least it is cooked this time. You can safely eat this one.

Scrambled eggs, chef. Is this part of the cookery class at

Northcott? I hope not! We needed nonstick eggs.

You had to beat 28. 76. You did it in 24.46. I will give you that. That

is going on the board. Why not. That puts you next to Mr Brian Turner.

I feel I have let my omelette fans down. I am very sorry, but I'm still

the world champion. It is the pressure of cooking with me.

Do you think that you were quicker? No.

This is for you. It is going in the bin.

# Oh, Danny boy... I am going to keep this, as the music stops if I

put the lid down. So will Bradley get his idea of food heaven? Duck in

three different ways with poached wine and pear sauce. Or chicken

escalope with tomato and artichoke salad.

Nigel and Paul make their choices whilst we take a trip to China to

join Ken Hom and Ching He-Huang. Ching is off to a tea plantation but

first we join Ken. Keep dancing! It is the second day

in the Yunnan province. We are enjoying a traditional breakfast at

the guesthouse. Hello. Look at the outfits.

Beautiful. Look at this vegetable. I love it,

chillies like in Thailand. This is the most unusual breakfast I

have had in China so far. This is supposed to be the

birthplace of tea in the whole of China. I am excited to try the pu -

erh tea. It is good for you. It is cleansing. It helps to cloer

cholesterol, and helps to do lots of good things. Pu pu p u came to

prominence when drunk by emroars during the Tang Dynasty hundreds of

years ago. Unlike most teas that lose their

freshness, pu - erh tea is fermented to improve the taste, texture and

aroma. The most sought-after pu - erh teas can take 30 years to

mature. One cup of leaves can reach up to ?1,000.

After a two-our journey, arrive at the tiny village of the family who

have been growing, harvesting and tending to the tea leaves for

thousands of years. This is Zhanglang.

Wow! We are really high up. This is a gorgeous little village. Zhanglang

is home to 45 families. 80% of whom make a living from selling pu - erh

tea to processing factories. Shau-Lu and Shau - lou are friends.

They started tea picking when they were 11 and 12. So very young. They

went to primary school. There is a school in the village, but they left

school at the age of ten and have been tea picking ever sense. -- ever

since. We head out to the tea plantation, so that the girls show

me the ropes. China's emerging economy in tea has resulted in an

export boom. Many villages have converted their land into tea

terraces. This is just... The size of it, it

is huge. I have never experienced a tea plantation this big, but an

investor buying frenzy led to lots of fake pu - erh teas flooding the

market. In 2008, the bubble burst and thousands of tea producers went

out of business. They are superfast! It is like a

blink and they have gone through a whole bush! But with their organic

production methods and indigenous skills, passed down through the

generations, the Bulang were able to brand the authenticity of their pu -

erh tea and ride out the collapse. So this is the best part. The part

that they pick of the leaves of the tea. So first the tender shoot and

the top two leaves. That is the most priced bit. It has more fragrance as

opposed to the older leaves. I have never cooked with the pu - erh tea

leafs before. So I am really excited. It is very tender.

It is slightly bitter but good for you! Actually, with the tea in

traditional Chinese medicine, they say you must have tea in your diet

because of the bitterness that we lack. You can get salt, sweet, sour,

fiery flavours from many different vegetables and fruit but you cannot

get bitterness, that flavour professional, but you can get it

from the tea. After a couple of hours, we are

heading back to prepare the dinner with the leaves that we have picked.

I think that the grand mother is a culinary expert. She is looking at

me out of the corner of her eye. Even though I have been cooking for

years, it is always a little nerve-wracking entering another

woman's kitchen. She was saying that normally they

cut the chicken into smaller pieces but I have not cut it small enough.

For dinner, I am making chicken infused with pu - erh tea leaves.

First adding freshly picked leaves and the chicken to the hot oil in

the wok. I love it. It is really woody and

smoky from the wood fire underneath. After frying for about four minutes.

I add a cup much pu - erh tea made from the sun-dried leaves.

So I am pouring the tea in with the leaves and slowly to let the chicken

infuse with the flavours of the tea. A quick taste for the seasoning.

You know the infusion, that soup base is now really bittersweet. That

is from the chicken it is really delicious.

I quite like the idea of putting the pea aubergine in. A handful. What I

may do is add another element of sweetness from the leaves of the

local pumpkin plant here. So I will toss that with the pumpkin

leaves in the tea chicken broth. Then, yes, we are good to eat. If

you want to try this recipe at home, you can use green tea leave leaves

in stead of pu - erh tea and substitute the pea aubergine leaves

with diced aubergine. Now it remains to be seen what the grand mother

thinks of my efforts. She says yes, that the flavour is

good. Not bad. And there is more from Ken and Ching

on next week's show. Right it is time to find out if Bradley is

facing food heaven or fell. -- food hell.

Food heaven is duck. Food hell is a pile of breadcrumbs turned into a

chicken escalope with Parma ham and a salad. It was down to the guys. It

was 2-1 to food heaven at home. I voted for hell... That matched it

up. So it was down to Nigel. He went for heaven. He loves you! He

does love you. Right, we can lose this out of the

way. Get rid of that. Now we sort out the duck first of all. This must

be salted. This is a duck confit. Traditionally done with duck legs.

You can confit salmon but this is done with the duck legs. 15 grams of

salt per kilo. Leaving it to rest overnight.

Need a job, James. It is coming in a minute. Can you sort out the Chard,

that will be great. Nigel, you sort out the Chard! So the duck leg we

have in there. We cook this in the duck fat. So this is the confit

side. This is the duck fat. We slowly cook it for two hours. That

softens the meat. That is roasted in the oef within honey. That gives a

lovely piece of meat. So take that and pop it in there for two hours.

So now that, you take the meat off with the parsley. Save me the leg?

Are you talking to me? Yes. So, the duck is now three ways.

The thigh, together with duck fat and set into a sausage. So we get

the duck on. Cinnamon in here. With cumin, star anise, cloves, black

peppercorns. You want the drum stick, James? Yes.

Be care tofl leave that whole but then you take your bit.

I can't believe you are stolen my recipe! Your recipe? That classic

French dish that has been around for hundreds of years! I have cooked so

many duck legs in my life, I am the expert! Right, so we have the spice

there. That goes on the duck.

That smells amazing. We pop that in there. That is warmed

through. The duck legs... Like that. We get that warming up. There, the

pear can go in as well. A cold pan with the duck so that you

get the fat nice and crisps. Put in the pears and the shallots. That all

takes the same amount of time to cook. Seasoning on there, salt with

pepper. You do this by hand like me? Yes.

Then cling film and mix that together and produce a sausage.

Lovely. I can do that. Happy with that? This is fantastic.

Standing here and having you three guys, cooking at the top of your

game. You are so lucky. It is cool. Come on, lads, hurry up! Bradley, I

have a mate in Belfast, who wants to go on The Chase? Can you sort it?

She can come on. You are in, Rebecca. You are in! Now, this is in

the pan. Six minutes it is done. That was quick! Crikey, you u are

clever! I have never seen that before.

Now we have the Chard. Where is the butter? What made you

think Paul was on the top of his game? I tell you what is brilliant,

people are on the phone, you three are talking, doing your stuff, it is

great to watch that. Three cooking icons that are doing their stuff.

What are you doing? You have stuff every everywhere? ! What are you

doing? That is Nigel. Now, Paul Rankin, if I can give you

this. You have to base the duck legs. I have to? I'm working over

here. Don't put that on my board? ! Now colour that nicely, the Chard.

Bring it down. He is a nightmare that man, James

Martin. He has his moments but he is doing his job. I am the only person

from the south, aren't I? It's a worry. I like to keep the numbers

up. So this is the duck sausage. This is

what Paul is making. So you didn't need this one? No, I

was just giving you something to do. Are you being mean to to me because

I brought up the football? What is he on about? Nobody really knows!

Oh, me playing the football? Yes! Are you really bad at football? I'm

not very good. I was more of a rugby person.

Right, the roasted shallots. Not that I am change the subject! Are my

jobs done? Can I get the wine? No, not yet. The idea of the show, you

have to wait until the final minute to get the wine. The sauce is

happening here. This is the sauce. We have wild garlic and we have the

chard. We have the pears to go with it. That sits with it as well.

Then the shallots which we can open out. These are the roasted shallots.

You can peel them. They create lovely petals.

That is fantastic. We take the duck breast. That is on there.

That is a northern portion that. Perfect.

Can I get the glasses ready? Yes. Have you got the wine, Paul? He

won't let me get them. This is great. Having lunch out with three

mates that are three top chefs. Lovely lads! I'll get the ice

courtroom. Can you get the knives and the

forks. These onions are fantastic. Just try them.

They are lovely. Now, go and get the wine out now! Here I go! Then you

have... How do you get in? You can't get in? I have it now. Here is the

wine! And read that. To go with the dish that Peter has chosen... How do

you say that? It is a Tikves Vranac Merlot 2012, Marks Spencer from

Macedonia. That must be a misprint. It can't be from Macedonia? ?8. 99?

Come on, Nigel. I messed up the big chance I had there introducing the

wine. Exactly. Do you want to read it

again? Yes, do it again. Oh, that duck is lovely with a pint of stout

on St Patrick's day! That is great. That is pretty much heaven on a

plate. Try the wine from Macedonia, tell me what you think.

I have never had wine from Macedonia.

It is good. That is all from us on Saturday Kitchen Live. Cheers to

Peter Richards for the wine choices. All of the recipes are on the

website. You can enjoy more Best Bites on BBC

Two at 9. 55am. We are back next week at the usual time. From us

today, have a