15/06/2013 Saturday Kitchen

stunning seafood dishes to look forward to. We have a fantastic

line-up of food. There is Rick Stein and brand new episodes of Celebrity

MasterChef and Raymond blank. Our special guest has appeared in some

of the biggest BBC shows of all time, including Pride and Prejudice

and Spooks and now The Hour, but she's the unforgettable Duck Face in

Four Weddings and a Funeral. It's Anna. What is it about that film,

because I reminded the guys this morning and it doesn't age, does it?

I think it's just this brilliant script. It is just so funny. When I

first read the script I was laughing so much I called my sister up. She

lived upstairs and I said, "You have to come down and read this."

Together we sat and we were crying at the kitchen table, it was so

funny, even to read it, let alone to film it. It was a real mix and match

of actors. That was the secret.It was so exciting when Andie MacDowell

turned up, a proper film star. Great. You are here to talk about

food and others, because I will cook heaven or hell. The chefs are over

there and there are some viewers who will decide. Heaven? I like Arabic

food and med containian, so I like pine nuts and roasted vegetables.

Lamb. It sounds good. You have almost written the recipe. What

about hell? I hate cinnamon for some reason. That's nushle, because if

you like the Arabic thing, it's a strong flavour. I don't mind it so

much in meat, but sometimes when you get it overpowering some pudding, I

find it disgusting. It's either lamb or cinnamon. I am going to combine a

few favourites there. I'm going to brush a couple of chops in oil and

cook them on a hot griddle and served with a bulga wheat salad.

Something that would be great to try on this rainy weekend. Cinnamon

buns, I will make an enriched yeast dough and layer it and it is proved

and rolled and sliced back on to a tray and proved and baked and

covered with a sticky maple syrup glaze. It sounds gusting.If you

would like to ask a question then get in touch. If I do get to speak

to you I will ask you whether Anna should face food heaven or hell. Are

you hungry? Yeah.It's early. haven't had breakfast. It's a

bitterliy for scallops, but this man is cooking for us. Over to Nathan.

Welcome back. Good to have you on the show. Can I stop you there? I

need to show everybody this. I hid it. James has been awarded this

ward, which is a special award sh for your service to the industry.

You nicked it out of my dressing room. Thank you very much.

APPLAUSE Have you got one of these? On the

20th anniversary and that is a trophy which counted. Well done.

thank Brian Turner for setting me up. Thank you for all the peers who

voted. We have scallops here and breeT root and apples and vinegar to

make a dressing and sour dough and if you can help with the mayonnaise.

Some rapeseed oil? Yes and the lemon too. Get the bacon on, because I

want to get the fat out and get it all crispy. This is a ta -- tartar

of scallops? When they are straight out, I find the best thing to do is

not to cook them for the first day or so. I think raw is a nice way to

eat them. Actually, I think it's a perfect breakfast dish. We are using

the hand dived scallops? It's controversial and drenched ones. I

just say the best thing to do is if you are at home and you want to buy

them is ask the fishmonger where they come from. There are managed

stocks in the UK. These are the perfect ones to do with this. I've

taken it out of the shell and you have a muscle there. You use your

thumb and follow it around and then what you get is it pops out nice

like that. Would you use the coral as well? Definitely. It's one of my

favourite parts. For this dish, I wouldn't. I want the white meat, but

save it up and you can make a lovely - they roast lovely as well in the

pan. It makes a great butter?Yeah. The core is the very part of the

scallop for the chef. Definitely. Then I'll cut them up. What I need

to do is get the beetroot on as well. If you can do that. Yeah, I

can get that on. That's basically just beetroot and you don't peel it

or nothing? Just boil it with salt in the water. You mentioned this is

your favourite in two of your restaurants, because you got the one

in London now? Yeah, that's right. We have one at the capital in

Knightsbridge, which is a lovely location to have a restaurant and

I'm honoured to be asked to cook there. Then we obviously have the

restaurant down in Cornwall. This is quite a familiar us restaurant that

you have taken over. You have a group of chefs. Didn't Brian Turner

once run it? Yeah, I seem to put myself under a pressure. He had a

star and then Gary. A lot of people. I think Richard was there as well.

And there have been some very, very good chefs there. No pressure?None.

What is this a come bin anythings of? Fresh, green apple, because we

want tartness and the sweetness from the scallops. Then we have some

shallot going in there as well, raw. And chives and then we also got a

little bit of mayonnaise to bind it all together. Finish it off with

crispy bacon and it's there for the saltiness and that is a bit of surf

and turve -- turf combination. This is where I get - you take the

classic scallop tartar and this is what makes it the difference and

this is my difference and this is what I like to do. A lot of the

tartars are often sliced too with lime juice and that kind of stuff?

Yeah. What I do is I dice these up and they are lovely and fresh.

Sometimes they are still moving a little bit as well, which is freaky.

We have our little shallots there and you said you want some gerkins?

well? Yes, please. A little bit of the mayonnaise as

well. Then, well I will do the bread, you

do the beetroot. I get the boot root -- beetroot

hands! Exactly. As well, you have been busy, you

have this little academy? I teamed up with Cornwall College. They have

two sites, down in Cornwall. We have Academy Nathan Outlaw. I get to work

with about 20 students that have been selected. They want an extra

foot in the door when they go to get a job. It is a big reward teaching

younger people. People enthusiastic about food. You get a lot out of it

So while you're chopping that, I'll do the croutons and you want a bit

of lemon. It is nice to see busy people on a

Saturday morning! I cooked your dish in rehearsal, there is more to come.

If you want to put questions to the chefs, call us on this number:

I think I play need your help with that dish.

I will take any offer. We are nearly there. We have the

beetroot here. Yes a little cat yot in there as

well. Then you marinade that in the fridge

for about two hours. You have sherry vinegar. A little

red wine begin gar as well. A touch of salt and pepper.

The nice thing, you can prepare the marinade in advance.

Definitely. You can have it in the fridge ready.

So you have one in the fridge, a couple of hours? Yes, just so the

rawness from the shallots comes away.

Then we are there. There is your bacon. That is going in there.

And the mayonnaise. Not too much. Otherwise I think that the

mayonnaise overtakes the flavour of the scallops. That is the most

important thing, not to lose the skal yaps in the mix.

Bind it lightly. Yes. There are a lot of flavours in

there of the -- There are a lot of flavours in

there. Then what we are looking for is

just, I'm being watched by Fernando de la Rua doing my quenelle. I am

under pressure. I am being watched by Michel Roux

roux. I am being chefe, as you do.

So lovely, lightly bound with a beautiful dressing.

What is nice about the dish, there is not much cooking. A lot of

chopping but it can be done in advance. Apart from toasting the

bread. Then a little bit of rocket to

finish it off. So tell us the name of the dish

again. This is a scallop tartar with a

bacon, Aprille and beetroot. bacon, Aprille and beetroot.

Easy as that. It looks delicious. I know it will

taste delicious. Dive into that one first.

Yes, scallops for breakfast it could be the way forward.

OK. You can do the chopping in advance? In advance of what? !

wouldn't want to mix it and then leave it, you do that last minute?

Yes, mix it together at the last minute. You were quick, the two of

you, well done. Happy with that? The bacon and the

am in there? Hmm. You can taste it without the toast.

Right we need wine to go with this. We have sent Susie to a rain-swept

south coast, what has she chosen to go with Nathan's sensational scallop

dish. It is the Isles of white festival. I

am here to see what the island has to offer, but it is not really the

weather for a stroll on the beach. rich texture and succulent seafood

tlaifr. When I see them imagine drinking a glass of fine buttery

Chardonnay like this Meursault, but this dish has the fruit in it and

the saltiness from the smoky bacon. So I need a different style of white

wine. A wine with lots of fruit and vibrant flavours. Here it is. It is

the Finest Riesling from Western Australia.

Riesling wines can be anything from bone dry to sweet. Australia tends

to produce Rieslings at the drier end of the spectrum.

So fresh and limey! When you taste it, this wine has everything that

Nathan's dish needs it is packed with green apple and lime fruit

compliment the beetroot and apple as well as off-setting the saltiness of

the bacon there. Is also good acidity to balance the richness of

the mayonnaise and scallops. A herbal note to pick up on the me and

the choois. This is a recipe full of flavour. This vibrant, refreshing

wine is just what it needs. What do you think of this? I love it

with seafood it is a great combination.

It is great. Fantastic. I'm on the second glass!

I can see that! I think at that price, great value as well.

Lovely. Coming up, Michel Roux is showing us

how to cook with langoustines, what are you doing with it? Well, I serve

it with a fillet of the sole, a langoustine tail. Lovely asparagus

tips and white wine it is also a with a little butter, then just on

the top, I mean this so clean, lovely. I knew Nat was on the show.

I thought I have to show him that I can cook fish.

Now we are on the river with Rick Stein. He has his sights set on

catching a pike. Good luck with that The bargees told me about the fish

they're excellent eating they said,- But I really wanted Benoit to catch-

I've never been fishing And the fish are jumping

Zander and... Well, the zander are jumping.

You can't see the pike but they're under the trees on the bank.

I just think we forget in England, um...

We regard river fish as being a bit sort of, second rate,

a bit coarse.

In fact, I've very rarely written recipes for them

but over here they're really rated,- particularly pike and zander.

Zander is, in English, pikeperch - a cross between the two.

He's just seen a...blimey!

He's just seen a silure on the, um...

on the scanner. It looks enormous!

It's just typical for me.

I'm sitting in this boat, fish jumping all around us.

and like all fishermen, Benoit is saying, "A bite! A bite! A bite!"

Saying, "Yesterday I caught one this long."

Are we catching anything? Not a chance!

Please can we come in now? I'm getting VERY wet.

Well, that's a bit sad. He says, um...

He says this month they're all reproducing

and they're not very hungry.

They're too interested in other matters.

Well, it just makes me laugh with fishermen.

If you don't catch something, there's always a reason why it's not possible.

But I feel better now cos I know,

well, there wasn't much chance anyway.

Rick, comme on n' a pas eu de la chance...

Oh, merci!

J'ai fais le petit peche hier...

Et j'espere que tu prendras soin de bien cuisiner ce brochet.

It's a fantastic pike.

Et...comment tu peux cuisiner ca?

Je mange pas de poisson. Mange pas? Nous, on relache le poisson.

Oui? On ne cuisine pas, on relache le poisson.

He doesn't eat fish! On fait le no-kill!

He lets them all go.

Well, now I need somewhere to cook it.

At the end of this bridge, built by- Napoleon to bring horses from Spain,

there's a fine restaurant run by Michel Dessau.

He's a traditionalist

who only cooks produce from the immediate area.

In this case, he's searing foie gras -

a huge one by the look of it!

Later he'll cook it with cherries.

In fact, he's cooking it for my lunch. Not all of it, though!

You invented the recipe, Michel? Yes.

I invented this recipe this year. This year? Yes, two weeks ago.

When the cherry season is here, I try to cook in the cherry juice

and the result is very good.

It's a good marriage between the foie gras and the cherries.

A very, very good marriage.

I like the way these French chefs talk. A good marriage with foie gras and cherries.

Now, all that's needed is a fine local red wine like a Cuvee Louise from Montauban.

Michel was very kind to lend me his- kitchen to cook my precious pike.

We've got to get a move on

cos we've got lunch service on the way and only have an hour.

But it's like a braised whole fish with pinot noir. It's a good recipe.

You can do it with trout, sea bass,- with a nice bream, or with hake.

So let's get on with it by prepping up the veg.

Pretty fond of this sort of pan. It doesn't look brilliant,

but it's got a real rugged, funky honesty about it.

I'm just melting a bit of butter in the pan

and I'll just fling all the root veg in there.

I'm not looking for too much colour here

because I'm using a pinot noir,

so I get a lovely, light, delicate pink finish to the sauce.

I'm using ceps and chanterelles here which I'm very lucky to have

cos Michel's given me some

but this dish can equally well be made with portobello mushrooms -

chestnut mushrooms.

In they go with the vegetables, which are sweated down.

Mix them all up together,

then just a touch of intense tomato puree

and a whole bottle of pinot noir.

The chefs are really looking after me

and were good enough to let me have- some vegetable stock to go in too.

It's always important to season fish, but never more so than with freshwater fish.

Don't forget to descale it too.

You can see why I needed such a big pan.

Add a few sprigs of thyme and a bay leaf or two.

So I'll get some of these flavours over the fish now.

Like that...

and then pop it into a hot oven for, I guess,

about 30 minutes but I'll test it in about 25 minutes time.

It's looking good.

Yep. That's ready.

Now, then,

every chef's waking nightmare -

how to get a large, well-cooked fish out of its dish in one piece

when all the world is watching.

One is always SO grateful for an extra hand.

Yes!

That's yummy!

That is really yummy.

All I need to so now is let it reduce a little bit more,

which is easy in this big pan.

then just add a bit of cream, salt, pepper and it's done.

Michel said it needed some of his turned potatoes to finish it off

and some shredded basil for the extra colour.

I think he was trying to get a taste and find out what this mad Englishman was about.

Do you want to try some?

I hate these bits, Michel, when you're in somebody else's kitchen.

Yeah, looks nice. Oh.

Wonderful!

Mmm, it's nicely cooked. What do you think? Yes, very good.

Nice, isn't it? The fish is fresh.

Oh, fresh fish is lovely! Yes!

The cooking is...fabulous. Thank you very much.

Much cooked is no good.

These potatoes are SO excellent! I think I keep you here! Yeah?

Yes. Well, I'd like to work with you. He's very nice.

Looking

Looking good.

Looking good. Now

masterclass on smoking, I thought I would give you another preserving

technique it is curing. It works with most fish but it works well

with salmon. You can do it with cod too. This is a piece of salmon. I

trim the belly off here. The secret of the curing, really, it is a

simple mixture of this, where we have a mixture of vanilla, salt and

sugar. Traditionally it would be basically salt and sugar. This is a

basic recipe for the simple gravadlax. Then you wash it and

cover it with dill and that is where it comes from, the gravadlax. I am

curing this with vanilla but also you can put whisky with this it is

fabulous. A nice single malt. So salt and

sugar mixed together with the vanilla. We sprinkle that on the

tray. Take a piece of salmon and just pour it on the top it is one of

the oldest techniques that you will find of curing.

That is it. Curing being a preserving technique?

It is as simple as that. All we do now is pop it in the fridge and

leave it for 12 hours. The longer you cure it, the stronger it

becomes. What happens is that the water comes out of the fish.

See that? Look at how much water has come from there.

Wow, look how pink it has gone. It changes colour a lot but

obviously the water, you can see how much water has come from that. We

watch off the salt and the sugar in cold water like that

That is your cured piece of salmon. Now we are doing this with a

cucumber ketchup. How long does it prestarve for?

can keep it for days an days. week.

Now we are doing a cucumber ketchup, nice and simple. Salmon works the

best for, this but you can use trout and scallops. We basically take the

cucumber like that... Trim it up. I will char-gri it.

-- I will char-grill it but also we make a simple up the outside of the

make a simple up the outside of the I will blend it with sugar, salt and

thicken it. It is a simple instant ketchup to go with the salmon. Now,

reading your biography, you get a few actors and actresses on the show

but I never had one that stretches to seven pages.

Oh, really? You have the unique ability, we first saw you in Four

Weddings and a Funeral but you have the unique ability to do TV and

film. Most go the film route and don't look back, but you managed to

mix them both, you must enjoy both? I do. It is a great privilege. To be

able to do both fields, we have great stage, radio too, it is great

to mix up your experiences. Is that good as you are doing

different roles all the time, you are constantly busy? Am I busy?

Yeah, you know what I mean, you are not stereotyped? I worked less when

I was younger, I am very lucky, as I have gotten older, I have gotten

going. What are you doing now? I am doing a

play called Private Lives, written by Noel Coward in 1929. It is a very

popular English play about a couple obsessed with each other but they

can't live with each other nor can they live without each otherment the

play begins, they have decided to divorce. Then they are on a

honeymoon with new husbands and wives and then they realise that

their next door to each other, and they run off together. My partner on

stage is Tony Stevens and the son of managie Smith and Robert. She came

to see her son, that was terrifying! Can you imagine? The greatest

actress we know watching you. So with stuff like that, do you do

your own thing? Oh, yes!Do you pick the parts you do? You can't copy

managie Smith it would abdisaster, but the play we are doing it is best

that it is really about you. That it is character-driven, that you bring

your own special type of ity part. You are doing other stuff, the Ian

Fleming thing? That is right that is The Life of Evenian Fleming. That is

with Dominic Cooper. He was in Mamma Mia! ? Yes, he was.

He has done lots of things. I play the original Money Penny.

Supposedly. I am a wren in the Admiraltiy.

We filmed in Budapset for months. It was fantastic.

And then Pramface? That is a comedy. We have done two series. We are

doing a third at the end of the year it is about teen age pregnancy. I am

the selfish mother that can't bare to hold the baby but wants to get

out and get a job! Now there is the salmon. We will finish this off with

the cucumber there. This is char-grilled. I have pickled ginger.

We have some Japanese rice wine vinegar, salt and sugar. It has been

heated through with the chopped ginger. We have cress here. To

finish this off, you see this mixture here? It looks like a

gazpacho texture but to thicken this ketchup up, this is xanthia gum. It

is like a cornflour but you don't have to heat it up. So it thickens

it up without adding it cold. You probably don't know but they use it

in make-up. It is to stop the mixture from separating and

splitting it is the same with this. We add a little bit and it starts to

thicken the mixture up. So add a little bit at a time.

Here you have a very quick simple little ketchup. That's it. We can

put the ketchup, you can see the texture changes, look... That is on

the top there. I am doing that with the charred cucumber as well, but I

have to talk about one of my favourite shows you have done, I

mean, The Hour. You liked The Hour? Yes, I thought

it was fantastic. It was a great part for you, it

suited you well. It did. Heavy drinking, smoking,

cynical! No!It was a great part. A fantastic part for me. A foreign

correspondent. Now we have a little bit of cucumber

over the top. Now we are all nervous today. Nathan as well as myself. We

are cooking for the fella over here. Then you have some of this...

nationality would you say this was? Well it is definitely not Yorkshire

it is fancy for us! He's an honest man.

I don't know. But we have some cress over the top

like that then some of this watercress as well, that you can

sprinkle over the top. It is nice and simple.

I like the char-grill over the cucumber.

Dive into that. Tell us what you think.

Where is the cucumber? It is there. Owe there! Amazing. I didn't know

you could cook a cucumber. It is so fresh and fantastic on the

barbecue. Hmm! That is delicious. That really

is delicious. I'm not lying. Thank you very much! If there is a

skill, dish or technique you would like to us demonstrate, drop us a

line. All of the details are on the show. That is on the website at:

Right, what are we cooking for Anna at the end of the show? It could be

lamb. That could be cooked on a griddle served with couscous with

pomegranate seeds. Or she could be facing food hell. That is cinnamon.

I will make a baker's favourite, cinnamon buns, covered with a sticky

maple syrup glaze. Some of our guests get to decide Anna's feat but

you have to wait until the end of the show to see the final result.

Right it is time for more Celebrity MasterChef. The four contestants

have been split up and sent to some of our finest restaurants in London.

Here is one off to the Savoy! Look Emma will be cooking at the

Head chef James Pare's Hello, Emma, how are you?

the foundation of modern cookery.

No, not at all.

We start fresh. Right? Yeah. OK, let's go. Thank you.

Emma will be taught how to make Sole Victoria,

a Dover sole fillet layered with truffle,

served with lobster claw, mushrooms and sauce Victoria.

So this was a dish that Escoffier created that we're going to recreate

with my touch, obviously, a little bit. OK? OK.

Michael will be tutored by executive chef Jun Tanaka,

at Pearl in Central London. Classically trained

by chefs including the Rouxs and Marco Pierre White,

he is renowned for his own modern interpretation

of traditional French cuisine.

Hey, Michael. Nice to meet you. Nice to meet you.

Today, it's all about building on t

This is going to be a true test, I can feel it.

Michael will be learning to make pan-fried gurnard with parsley mash,

which is served with a sauce

made from a classic French bouillabaisse, combined with aioli.

Danny has been sent to Theo Randall- at the Intercontinental.

Theo opened here

in 2006 after spending 16 years

at the renowned River Cafe,

where he was head chef when it won its first Michelin star.

Hi, I'm Danny. I'm Theo. Nice to meet you. We cook Italian food here.

I don't have a single Italian bone in my body, but I'm Italian souled,

so I'll show you the whole philosophy behind Italian food.

It's all about simplicity and the quality of ingredients. Excellent.

Danny is cooking wood-roasted Cornish monkfish with roseval potatoes,

artichokes, capers, parsley and prosciutto.

Jamie will be cooking at Skylon, situated on London's South Bank.

Head chef Helena Puolakka

spent three years training under the legendary Pierre Koffmann.

Her modern European menu draws inspiration

from her classic French background and her Finnish roots.

Hi, Jamie. Welcome to Skylon. Thank you very much.

The dish that Jamie must master consists of three cuts of lamb.

The saddle stuffed with Swiss chard and ceps,

the rack and kidney,

served with a cherry marmalade and a Swiss chard gratin.

I feel like a greyhound in the traps,

chomping...chomping to get going.

First course ordering three sole Victoria. Me, Chef.

Make it quick, OK.

Two slices of truffle on each one. They've all got to be the same.

Put them in the same spot. It's ready to go, yeah?

Service, pick up, please.

I need one more sole Victoria. We had a complaint that one of them wasn't seasoned enough. OK?

I'm absolutely determined to get this one absolutely bang on.

Just one little sprinkle of salt, pepper.

Don't forget too, a little bit of lemon juice, yeah?

These are the last ones. We want to make them perfect, yeah? Yes, Chef.

Perfect.

Service.

Service.

It was beautifully cooked, the lobster tail was fabulous.

The Dover sole was beautiful. It's a great dish. Really lovely.

Away, one set beef, one monkfish. Danny boy. Yes, Chef.

You haven't got time to think.

Danny? Yes, Chef. One monkfish, quick.

That looks beautiful, Danny.

Danny, two monkfish, please. Plate now, table 117.

Not too much, not too much.

Very simple but very well presented.

I actually enjoyed it very much.

I've eaten here a few times before a

At Pearl, Michael is inundated with orders.

Michael, five gurnard away. Yes, Chef.

At the moment, I'm more concerned about the fact they look awful.

These aren't good enough. We're going to start again.

The sauce is a nightmare. If it's too hot, it splits. Argh!

That's split. Yeah, that one's split.

I am much happier with these. Michael, can I have the fish please?

Yes, Chef.

absolutely spot on, no mistakes.

absolutely spot on, no mistakes.

Right, sauce on now, please. Don't dribble.

Very fresh, very light.

The flavours and the tastes just are remarkable.

Jamie is also having to cope with a busy service.

OK, Jamie, two more lamb, please.

So that's one beef, one lobster, followed by two lamb. Yes, Chef.

This looks a little rare. Can you just put it in the oven for a minute?

Jamie, two lamb coming up? It's coming. Please.

Almost perfect.

Almost perfect.

The lamb was perfectly cooked.

It was a little pink, just how I like it, which was spot on.

Apology for the loss of subtitles for 165 seconds

We

We have

We have got

the land. When you look at people like Rick Stein and Raymond Blanc

doing masterclasses. I set them eight tough one this week. The

whole competition is meant to be difficult. Event if I wanted to try

to do it, I could not do that! Why should I do that? Now the

competition has been fantastic. We are now down to the final six

people. If it had been fish, I am sure you would have won the final.

30 years. Looking at the past scholars that have won... Tell us

some of the people. Those guys up one star, two staff. -- star. The

30th anniversary. You were 10 years old when we started the competition.

You are going to go and cook the fish. I have to do something. I

need another fillet. I need two Phillips. You can take the second

one. -- fillets. White wine, fish stock. The most important thing is

the freshness of the seafood and the fish. You are going to make a

sauce with theirs. I will give you these. Cook them for five minutes

on the steamer. They are lovely. Put pepper on it. That is it.

Lovely! Turn it over. Fish must be lightly cooked. Very lightly.A

little class. This is the source she run-making. -- the sauce you

can check on the cooking better. I can cook in the oven, but I love

seeing it. I can smell it all around. Can you smell it? It is

lovely. It is fantastic, isn't it? Now we

go on. That's it, but to go back to the Roux scholarship. You have been

there, you know what it is like to judge. You know what I am talking

about, the poor guys. They were frightened. Bringing in dishes like

this, but the shoulders were back when they put the dish there and

they were happy and proud. We have some of the best chefs in the land.

It is an amazing competition. It is.

Don't forget that all of the recipes from the show are on the

website. Go to: Right, we are on the sauce now.

Yes, the sole is cooked. That goes there. That is on there. That's it.

So you want the juice from the tray, do you? Yes, that is it.

It is a bit hot. So this is the little bit of white

wine and stock. That's it. The shallots are in

there. Perfect. Then you let it cook for five

minutes. Then you make it reduce in there.

Explain what Nathan is doing. He is pulling the skin from the sole. The

best for the fillet of sole is to... I'm trying to.

It is because it the from the bottom. That is what happens. In a

competition like the Roux Scholarship, we want the best and

that is what is happening. I'm struggling. I think I am being

stitched up. On the day, I mean, can you imagine

on the screen, and watching on the final? Oh, the guys will be

nervous! Now we pass the sauce. Now you've been travelling a lot.

The restaurant empire is growing. Yes, I opened a restaurant in

Vietnam. That must be fantastic for the

different food out there? Yes, the spices and the vegetables are

vibrant. Then I am working on a new book going to every corner of

France but that will take a long time. I am walking! This is on the

essence of French cooking? It is. I know a bit more about French

cooking than any other, to be honest. I love all cooking, but

look at that sauce, look at that reduction. Look at that. If we were

filleting the sole the way he is doing it now, we have done it the

right way, but by pulling the skin and filleting, the fillets will be

slightly chewy. This is what I love about the

proper French style of cooking it is the butter. It is! Well, it is

very little butter, as you can see! I want to put a bit of lemon in it.

Always roll the lemon, then you extract the maximum juice in it.

Thank you very much. That's it, a bit of lemon.

So, you say this is a cross between a nage and a sauce? Look at that

, thank you, Nathan. Just check. He is not sure. You like it? It is

lovely. We don't even need to strain it. We have done it.

So this is the plate straight from the Waterside Inn as well? Yes it

is. It is a novel plate. How many years are you celebrating

three Michelin stars? 28 years, my dear! And my son, has been holding

the fort for almost ten years. Not many families can say that

Look at that, he snipped the shievs. So tell us the name of the dish?

Fillet of Dover sole with langoustine tail, asparagus steamed

and a little crayfish and white wine sauce.

I have never done this in seven years but brilliant.

Yes, and it went so quick. Thank Yes, and it went so quick. Thank

you to both of you! You just know this is going to taste OK, don't

you think? Have a seat over here. Tell us what you think of this,

then ?! I can't believe you were so quick. It was fantastic to watch

you all. Nice and quick.

The cooking steamed is fantastic. Steaming and poaching for fish is

brilliant. It is the best with the fish is fresh.

Right we need Rhine to go with this. We sent Suzie Barrie to the ice of

white this week, what has she chosen to go with this magical

dish? In true Michelle style this is a classical dish, perfectly

executed. It is beautiful to look at. The flavours are subtle and

refined. A dish like this needs a wine with elegance. Nothing too

powerful or heavy, a wine to ximent and lift the flavours on the plate

without overwhelming them. Now, given some of the ingredients in

the dish and Michele Roux's French roots, I could opt for a Sauvignon

blank. Something like this Sancerre. About b that would work well with

the asparagus. But this works well with the butter,

I have a wine that fits the bill, it is the Taste the Difference, Pet

eat Shab lis. -- Petit Chablis.

This is a great wine at a great price. Hmm! That smells appley and

gentley creamy. What you get from this Chablis is a crisps version of

Chardonnay. It is the lightness of touch that works so well with the

sole, the steamed langoustine and the Bury sauce there. Are flavours

of green apples that sit well with the asparagus and the samphire. The

overall feel of the wine is one of elegance and refreshment, what we

need for the dish. I am sure that you have all tasted lots of Chablis

in your time, but with a classic dish like this beautiful sole, I

can't imagine anything better. Well, what do I say? Well, there is

very little to say. Crisps, fresh, easy to drink. I think I will have

a few bottles. And �8.99, a real bargainment

really good. Are you happy with that? I could

carry on eating it. I love eating. Right, let's get back to Celebrity

MasterChef. The contest ants now have to show

Gregg and John what they have Our four celebs have had

and now we're going to ask them inspired by the time

Ladies and gentlemen, you've got one hour. Let's cook.

Jamie, you have a really concentrated look upon your face.

Yes. It's an important round for me today.

I need to convince you that I can do restaurant-quality food.

Hmm. And can you?

I think I can, yeah.

The dish you're cooking for us today is...? A pork fillet with Agen prunes and Armagnac,

with a celeriac and apple gratin and deep-fried cavolo nero.

Cor, this has got into your blood, mate, hasn't it? I love it.

Emma, there's an absolute glow of vibrancy and opulence

coming from your bench today. What are you going to cook for us?

I'm going to cook a pan-fried turbot on samphire with a clam broth.

The one big thing I learnt yesterday is that

great cooking is a combination of instinct and experience,

and I haven't got much experience, but this is an exercise in instinct.

So it's definitely changed your outlook, has it? Definitely.

It's made me ambitious as a cook. It's wonderful.

You're halfway. 30 minutes left.

What did that restaurant experience- do for you, Michael?

With cooking, what I suffered from

is not looking at the bigger picture.

I'd always focus on one thing, "This has got to be right," then other things would slip.

Being at the restaurant yesterday,

I suddenly realised that, actually,

a little bit of focus can make a big difference.

Michael, what dish are you cooking for us?

Some red mullet crusted with almonds,

a blood orange and fennel salad, a blood orange vinaigrette,

some crushed Jersey Royals and fennel puree.

Orange and potatoes? Yes, it's an interesting combination.

I think what I learnt yesterday was that take classic flavours,

put them together and sometimes give them a twist, surprise people.

I think, with this dish, it's going to do that.

Danny, probably the fewest ingredients I've seen on a bench

when you're cooking for a very long time.

What are you cooking for us? I'm doing a piece of sirloin

with some roast vegetables and a fresh dressing.

Being with Theo yesterday was fantastic.

Great experience, good learning for me,

and I think before it's all been about technique

and presentation and all that sort of stuff.

This is really cooking on feel and taste and sensation, really.

Hallelujah.

Seven minutes left.

Just seven, please.

Three minutes, guys. Just three minutes left.

Time's up. Stop. Stop.

First up is Jamie.

He has cooked pork fillet with Agen prunes wrapped in pancetta

with a celeriac and apple gratin and deep-fried cavolo nero.

I really like the look of this.

It's really quite modern and very clean.

However, I'm happy with my pork pink,

but this one here is too under.

Got some great flavours coming up from that plate there.

Salty ham around that juicy pork,

and the depth and sweetness of that- prune with the brandy is lovely.

However, that gratin needs some more cooking. It's still firm.

Michael has cooked red mullet crusted with almonds,

crushed Jersey potatoes, a blood orange and fennel salad,

fennel puree and a blood orange vinaigrette.

L

because I think that I'm looking at a dessert.

This is one of these dishes that is g

but I get it.

I think it's out there, absolutely out there, and I really admire it,

and I think it's really interesting and actually quite exciting.

Next up is Emma.

She's cooked pan-fried turbot on a bed of samphire in a clam broth

with pea shoots, broad beans and a fennel salad.

Emma, your dish is so pretty.

It's so elegant.

In that bowl, you have managed to emphasise

Mother Nature's natural flavours really, really well.

And your matching and pairing of ingredients is perfect.

Thank you. However, if this broth is going to remain this thin,

then it needs to be stronger. Right.

Last up is Danny.

He has cooked sirloin steak with roasted Mediterranean vegetables

and a chilli and marjoram dressing.

A good-looking plate of food and a really good, tasty plate of food.

You get smokiness coming from those courgettes,

sweetness coming from the peppers, the sharpness of the tomato

and the meat perfectly cooked,

but that beef needs a huge whacking great amount of pepper on it

to give you that spice background to go with all the other wonderful flavours.

That's my only criticism. OK.

You four are shining.

What you've done today is raise this competition up

a couple of levels, brilliantly well done. Off you go.

answer some of your foodie questions.

questions. First

questions. First on

questions. First on the

questions. First on the line it is Calvin from Plymouth.

What is your question? I was up early this morning to go to the

market. I have friends from Britney coming to eat. I have a selection

of seafood, muszels, clams, -- mussels, clams, prawns, cockels and

with your great chefs there, what dish can I prepare to satisfy the

Bretons? The fish there sounds so good. Steam it open, mix it

together, season it, dress with herbs and put it on a platter to

let them help themselves. Sounds good.

Thank you. What dish would you like to see

today, food herself on or food hell? It must be heaven with such a

beautiful lady. Hannah, what is your question for snus Is there a

different way to cook mussels that is not moules marinaire.

Well, you are nine years old but if your dad or mum are there, I would

add some beer in there. Maybe make a quiche and pop a bit of cheese on,

that but I think that your dad would like it with the beer.

You can do it with different spices, you you would use -- you could use

Thai, and lemongrass spices. What dish would you like to see at

the end of the show, Hannah? would like to see hell! She is only

nine, she has a sweet tooth! Jennifer, what is your question for

us? As it is Father's Day tomorrow, I want to do trifle. I want to do a

special trifle for him. Well, we have the pastry MasterChef

here so, trifle? Well, a good sponge cake. It must be light.

Whipped cream. Light too. And then, of course, cherries. We are in the

season of the cherries. You put them together with the sponge and

some thin slivers of pineapple. Lightly whipped with the cream and

Lord Coe powder. I would serve it cold but not too chilly. So I wish

you a lovely day. What dish would you like to see,

heaven or hell? Can I quickly say that three friends are doing a

London to Brussels cycle ride today and over the weekend. They are

pulling autoevery stop to get there for their chair. So I want to wish

them well. Fantastic. What are their names?

Lynn, Debra and Veronica. Well done.

Right, to the omelette challenge. These guys are pretty quick. These

are in the bin. That is not my fault.

So, clocks on the screens, are you ready? Three, two, one, go! Oh, no!

Burnt butter is that OK? Normally it is, in my book, any way! This is

embarrassing in front of Mr Roux. What happened? Give me a break. Oh,

dear! It's cooked! What are these bits? You have given him raw bits.

It wasn't the eggs. I put some salt in mine by the way. Mine is cooked

this time. You were so nasty the last time. He put it in the bin!

Just like that! Michel, you did it in... I did it my way!His way was

good enough. You did it in 39.28. It puts you in good company. You

have Simon and Brian Turner. That is OK. Nathan... Do you think you

beat your time of 18.88 seconds? no way. I think you are going to

throw it in the bin. I was going to, you did it in 28 .4.

Right, is Anna facing her food heaven, rosemary lamb chops or food

hell? Our shaefs have to make their choices, while we get another class

from the culinary expert, Raymond Blank. He is making his mum's

Apology for the loss of subtitles for 165 seconds

in Oxfordshire is where Every tomato has its place

OK, you don't need to be called Voila. We have a bit of shallot,

The way Maman does it, she puts e

A bit of garlic, the French, we cannot help it, why not?

m

Like that.

Lovely.

Very lovely. It's a rapeseed oil, it's a beautiful, neutral flavour,

and then she would pour vinegar. Hot water, Adam, please.

OK, tres bien, merci.

To help blend your dressing, add hot water at the end.

OK, and look,

suddenly we are getting this wonderfully silky dressing.

All that salt, vinegar will start almost curing the tomatoes, softening the cells.

Voila, come on, you.

The salad is topped off with chopped parsley, red onion and basil.

Voila, bon appetit.

Raymond's kitchen garden is his pride and joy.

It holds over a hundred varieties of herbs and spices.

For his final dish, Raymond's looking for a mixture of delicate herbs, like these garlic flowers.

He's created a new recipe - a celebration of the simple tomato.

Using tomato essence as his base ingredient, it's five dishes in one.

A simple salad sits alongside a granita,

tomato jelly, consomme and a sorbet.

First, the tomato jelly.

So with these wonderful little textures here, tomatoes and all, I'm going to make my jelly, OK.

So I take about 200 gram,

I'm going to add only a half leaf of gelatine, OK, into a little bit of essence of tomato.

When the gelatine's melted, pour into cold tomato essence and leave to thicken.

Right, let's move that onto... Meanwhile, what I can do is to start

picking up all my little flowers, harvesting my flowers.

Bringing the tomato jelly to life, Raymond's garden herbs.

They are so delicate, they're so beautiful.

Garlic flowers, fennel, coriander seeds and basil.

Adam is beheading the little baby basilic - guillotine!

And the pips of colourful tomatoes.

It is so incredibly beautiful.

Look at that. It's like a yellow strawberry.

Can you freeze that as well? Freeze it so it's nice and cold.

Tres bien. So now, the cold is acting on the jelly, and the gelatine starts to thicken.

I want it to acquire texture so the solids don't sink in the bottom,

but remain as exactly where I want them to be.

S

Please, take a tray, mon petit, take a tray.

The tomato and herb jelly takes an hour in the fridge to set.

Next, a tomato salad.

I've filled those tomatoes, so now I'm using

the flesh to make a tomato salad.

Marinated in shallots, basil, olive oil,

and a dash of white wine vinegar.

OK, so now...

it looks absolutely beautiful, does it taste as it looks?

Lovely.

No, a rectangular plate which I asked to be put in the freezer s

Three parts of the dish are ready.

Tomato jelly, the consomme of pure tomato essence...

..and the tomato salad.

A little bit of Mozzarella. Just break it up in little pieces like that.

Much nicer.

Both of the final elements are made from tomato essence, which has been frozen.

So we, we have the same, OK, two essences which are ready,

one is ready to be turned into a sorbet, the other one grated into a granita, cos that's what we have.

And on. To make the sorbet, you can put tomato essence into an ice cream maker.

See, all that is powdered snow, we just need to compact

a beautiful sorbet, look.

Come on, little one.

And a Granita.

A granita is a frozen dessert, popular in Italy.

It has a crystallised texture made by scraping or shaving frozen fruit juice.

The theme, there's five dishes within one, so of course,

you can easily translate it into

it's quite complex, quite difficult,

you can easily translate it into

your own home for your friends and for your family.

How many millions of dish have been made with a single tomato,

and there are still millions of other dishes to be discovered.

Always be curious, if you lose the curiosity, you die a little and your food dies a little.

mesmerised by that. It is that time of

of the

of the show

of the show to

of the show to find out if Anna is facing food heaven or food hell.

It could be the lovely lamb chops, with bulgar wheat, or you could

have having this pile of ingredients here, the butter, the

dough, the cinnamon for the buns. It was up to these guys, really.

Oh, so you could cook either one. It was 2-1 to people at home but

they have been nice, they have both they have been nice, they have both

chosen lamb as well. So what we are going to do, you can

prepare these, Michel. So if you can chop the chilli and Nathan if

you can prepare the shallots. Then the lamb. We are seasoning this

first of all. I love Barnsley chops as well but

you can get them in the supermarkets but they are joined

together like this, so they don't trim them in half. They keep them

together like that A Barnsley chop? That's the one. We

season these up. The chef there is are making the

ingredients first. We are making our own harissa piece. That is a

spice piece for there. Seeds in, James? Yes, we need it is

little spicy. We start with the bigger pieces of lamb on there.

Then the little ones that will cook quite quickly. Pop them on as well.

Nice and hot. On a griddle tray. Always oil the food, never the tray.

That is the key to this. Really? You put the salt on now as

well? You can do, but a nice hot griddle plate first of all. I am

going to make a mixture here. Those are the chip outle chillies

that have been soaked in there with a little bit of water.

This is great on the barbeque. Get a bunch of rosemary and brush the

lamb with the rosemary like that. Very elegant.

This is the bulgar wheat. It is a cracked grain. It is not couscous,

that is manufactured. This is a cracked grain. You can soak this

overnight in cold water. Or straight into the stock and then

you cook it for ten minutes and we have this mixture here. Is all of

that water absorbed? We need the water from the chillies as well. I

will toast off some of the spices. We have cumin, fen Greek seeds and

coriander seeds. -- fenugreek.

That can be chopped. We can add a little bit of mint as

well. Toast these off first, the dry spices then add this to the

harissa. You have the chillies in there as

well. Fantastic.

Now I'm going to grab the lamb now. We will lift this out. You can see

the small ones, you don't need to countries-cross but they will cook

quickly. You can eat them with your fingers.

When you are walking in the shops, the butchers, these have got the

French trim. Whereas here it has not.

Generally you get a French trim rack of lamb and that is what it

looks like. It is easier to carve. They remove the bone here.

Again, take this rosemary and brush it over the top.

I am so pleased you got heaven. That is what I am. I'm in heaven

with all of you guys cooking it is fabulous.

Now I'm going to add some rapeseed oil.

Why? Rapeseed oil is produced in the UK.

I know, we never used to have all of those yellow fields, now we do.

Look at. This you have one of these, James.

I know, I feel honoured! Now, this lamb we take out. We leave that to

rest. So you are cooking the harissa?

are cooking that, then adding it to this mixture in a second. So we

have the lamb. Turn this over. Michel still likes his lamb with a

pulse! How do you know that?That is why I put the bigger ones here.

Then we cab start to put this together. You have the piece which

is the strength of the dish. You could use it as a marinade with the

lamb as well. Then you can pop in the bulgar wheat. That goes in as

well. The pine nuts, a little et -- in

there. They have been toasted? Yes. Then

this mixture with the pomegranate. That is with the mint and the

coriander. Also lemon zest. That is key.

Look at that. Let's keep busy. Do I need to turn them again? You

can turn them if you want. I like to turn them again. There you are.

Now I know that in the conversation before, we forgot to tell the

viewers about the play. When it is on? What is it called? Private

Lives. It is on next Saturday. I hope that I know my lines! It is on

in the Gielgud Theatre in Shaftesbury Avenue.

I am calling my taxi right now. Be there! Now the lamb it is

important not to serve it straight after the barbeque.

You have to let the meat rest. Like us, when we have been working very

hard in the kitchen, we like to sit before we eat and rest.

It is important to let the meat rest. Ten minutes, then carve it

before you serve it. I like this dish. It smells

beautiful and it tastes even better. Now this is the harissa. You could

take this and put a little oil tonne.

-- oil on it. We coat this on the lamb.

You want to brush this on the others? Oh, yes.

So So that is the salad that we have got.

It smells beautiful. It is simple. Everything is last-

minute, but you could do this with couscous.

But what you can get is the pomegranate juice, if you use that,

it is a pink salad. You prefer the bulgar wheat to the

couscous? It has more bite to it. The texture is better. And we are

talking about summer, barbeque. You don't want to be chi-chi! There we

have the lamb. I forgot to ask you how you like it, but this is medium

inside. And those four are for us! And the juice over the top and

before you come to serve it, you have got the rosemary.

You brush the top as well. He likes that.

He is very keen on that brushing thing.

The rosemary is helping the whole lot.

Back at my house this would be butter and dripping, but I have to

do this for you lot. Dive into that. Now to go with this we have another

great wine, Toscano Rosso 2011. There is a bit of kick in there.

You can buy the harissa done. That is the nice thing about the French

trim racks of lamb, you can eat it with your fingers.

That's it. And keep the fat tonne.

I like the pomegranate seeds. Keep the fat on.

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

Nathan Outlaw, Michel Roux and AnnaChancellor. Cheers to Susie

Barriefor the wine choices! All of today's recipes are on the website.

Go to: bbc.co.uk/saturdaykitchen. We're back live next week at our