15/09/2012 Saturday Kitchen

Good morning. Let's get the weekend started with 90 minutes of

sensational food. This is Saturday Kitchen Live.

Welcome to the show. Joining me in the kitchen today are two chefs

with two different styles. First, the Michelin-starred Edinburgh man

flying the flag for Scottish cooking, it is the brilliant Tom

Kitchin. Next, a woman who returned from travelling across China with

Ken Hom. It is the award-winning writer and chef, Ching He-Huang.

Great to have you on the show. Tom Kitchin, what are you doing. Game

on the menu? It has to be. Grouse, it has come into season. We are

roasting it with pumpkin, Jerusalem artichokes and beetroot and a

dressing over the top. So a homely version.

So no gravy, but hazelnut oil? I understand that gravy is

difficult. Normally it is with bread sauce.

Ching, what do you have on the menu? I have something from China.

It is a piece. So I am making twice cooked pork with pickled cucumber.

Sounds good. You are serving that with spiced cucumber? Yes, a quick

cucumber with the chilli bean sauce. So, two different dishs to look

forward to. We have great foodie films from the BBC archives from

Rick Stein and Rachel Khoo. The whole lot of them. Now, the

special guest today, used to do my job filling in Saturday morning on

Live and Kicking, these days he is waking up the nation with the

award-winning show, Heart FM. It is the great Jamie Theakston. This is

your day off? Yes, this has been a lie-in for me. Normally, I am up at

4.30am. You can tell how old people are by

what they watched on Saturday morning, is that true? I know you

are a big Zor rrbg o fan. Well, -- Zorro fan. I grew up with Swap Shop.

Do you miss that life? I have been here today, seeing the crew, I had

forgotten how ugly they are. I do miss it. That excitement of live TV.

There is nothing like it. Now at the end of the programme, we

decide whether or not to cook food heaven or food hell for Jamie. It

is based on your favourite ingredient, it is up to the studio

guests and the viewers what you are eating. So, food heaven, what is

it? I asked my four-year-old son, he said smiley potato faces, but

for me it would be something crab- related.

I am happy with that. What about the dreaded food hell? That is easy,

I have terrible memories of chocolate and cherry gateau as a

child. I think it was something about the' 70s, dry sponge and

awful cheap cooking chocolate and cherry flavouring.

That is what I'm doing later! So, it could be chocolate and cherry

gateau or plaice with crab and samphire.

The plaice is mixed with caper, olive oil, herbs, eggs, and the

sauce made with the brawn meat from the crab, white wine and garlic.

Finished off with a touch of mayonnaise with samphire.

How does that sound? Lovely. It is marsh samphire or supermarket

samphire? It is supermarket! Or chocolate and cherry gateau.

First I will use classic chocolate sponge, layered with cherry jam and

cream. Topped with a rich chocolate icing, fresh cherries and chocolate

sprinkles on the top. You have to wait until the end of the show to

see which one Jamie is getting. If you would like to ask us a question

We have our work cut out for us today. He has been on MasterChef,

now he knows everything about food. Cooking first, it is the champion

of great Scottish cooking, it is the brilliant Tom Kitchin.

So, what are we doing today? Well, really exciting. Grouse, it is a

great time of year for it. It is a young grouse. We are going to rest

it, with some roasted Jerusalem artichokes, beetroot and a dressing.

So, do you want me to start on veg. So, do you want me to start on veg.

Yes, the chopping. So, tell us about grouse. It is the

start of the grouse season, but what should people be looking for?

It starts on the glorious 12th, but this year it was on a Sunday, so we

had to wait until the 13th. I use young grouse for roasting. If you

use old grouse you have to braise it otherwise it is like eating a

Wellington boot, really. I can tap the foot here and pull the tend ons

out of that. You mention the young and the old,

is it size-related? We are looking for the tenderness of the young.

You use it until October, after that there is the other game, the

partridge, the pheasant or the mallard, the wild duck. Really it

is a great time of year. So season that. You can buy these down the

farmer's market. Or a good butcher's.

They should, you should get them for about �7 a bird. It is a great

Saturday supper. Is it one bird per person? Yes, one

bird does a full portion. You are doing a little bit of

dicing. As we roast the grouse we will add the vegetables there to

roast. So, celariac, I love this stuff,

but some people don't know what to do with it.

It is fantastic. The skin as well. If you throw that in the bin you

will be chased down the street. So, this can be cooked in salt as

well with a salt crust, it is lovely.

Oh, yes. There you see there is that lovely

golden colour there. What about game Ching, in Chinese

cooking? Rabbit is popular. Actually, I have not cooked very

much with game before. But we love wild pig. We roast them

like suckling pig-style on a big fire. That is very popular.

Definitely, yes. You know in those days, as China is

such a big country, you eat whatever you can get.

So, we have the grouse. What we do is cook it on one breast

for four minutes. Turn it over on to the other breast and sit it up

for two minutes. So it should take ten minutes in the oven. In it goes.

So you basically want to cook it for four minutes and then turn it

over? Yes, from breast-to-breast. You are doing this with a garnish

of in-season root veg? Yes. In the restaurant we make the sauce

from the character areas, the bread sauce, the game chips, but it is

very restauranty. At home it was a nightmare, I had pans everywhere,

things were going off, the kids were screaming. This is good as it

is all cooked in one pan. It is full of flavour as well.

What about game, I don't expect you get to cook that on MasterChef?

and I'm a big celeriac fan. One of the sides that I did was as a

gratin it was fantastic. That will be on the menu next week.

It sounds good. How young should the bird be?

are hatched in the spring/summer. This is the importance of the

weather. If there is bad weather, it kills the young chicks, but that

is how young the bird is. So, the Jerusalem artichokes,

normally these are more fatter? These are young ones. Instead of

glanching it, we roast it all in the pan -- glanching it, we roast

it all in the pan -- blanching. We need cob nuts.

We don't have any, chef! OK, we'll have hazelnuts.

So that is going in the oven at a lower temperature? Yes, that should

take ten minutes. Now we have the shallots to make the dressing. If

you crush those up. I will make the dressing.

Now, you mentioned cob nuts, they are in season? Yes, exactly. Very

tasty. They are in season. In the faerblaries market, you can sense

the whole -- in the farmer's market, you can sense the whole seasonal

thing. That is what this dish is about.

So, the sauce, you want the pan back for that one.

Do you want that one or a fresh pan? We are just going to mix it.

Cob nuts are delicious, they are a sweeter version of hazelnuts.

I use them in a crumble. You can do all manner of different

things, they are wonderful. If you would like to ask a question to the

chefs you can call this number, or that is in the oven? If you put the

chives in there, the hazelnut oil and a dash of sherry vinegar, and I

will... This is a great thing that people should be buying, sherry

vinegar. Yes, and hazelnut oil. The

Jerusalem artichokes are nutty, so the hazelnut works well.

Especially with the stews, it cooks through the fattiness.

Let's take the veg out. There we have the roasted veg.

I will turn that one over. These boot roots are the cooked

ones. If you were to cook them yourself, you can cook them. But

they take a long time to cook, but they are delicious.

Now, let's have a look at this, this is nice and crisp on the bacon.

Pop it in for another six minutes. That is that done.

I'm adding the hazelnut. traditional garnish is bread sauce

and game chips, like crisps but with holes in them.

Yes, and wild mushrooms. Did you want this? No, chef.

Lemon? Now we are going to de-bone the grouse. We ehave 1 minute left.

-- we have 1 minute left. The grouse, the male and the female

in fes ants, there is -- pheasants, there is not that much difference

in size? No, they are similar. We keep the bacon.

That is the best bit. The meat is so young and tender.

But if you over-cook it, you are in big trouble.

How popular is this on your menu? We change the menu all the time,

but without plugging it too much, this is from my new book, the

roasted autumn veg which is in the new book, Kitchen Suppers, so the

grouse is on the menu. You have done it now! I mix the two

together. That is the great thing about cook books, you take a little

bit and add a different twist on it. Of course you are cooking again

next month at the Good Food Show in Glasgow? I love it. It is so much

fun. Hopefully I can manage you to come to Edinburgh. Have some dinner

with us, maybe a grouse. So there are all of the lovely vegetables.

There is the young grouse and the lovely dressing. It is difficult to

do a gravy like in the restaurant at home.

the roasted young grouse. We have roasted Jerusalem artichoke,

pumpkin, beetroot and a hazelnut like? We're getting hungry. What

about grouse, have you tried it before? I tend to be not a gamey

kind of person. If it's too, well if it's too gamey, if it's too...

Strong. Well hung, can I use that expression? Yeah it's the strength,

hanging produces the strength of the game. I don't hang my grouse. I

love the young, fresh flavour. mentioned the gravy which is heavy,

this is quite light. It's like hopefully people can see this today

and do it at home. Get down the farmers' markets. It's so fresh and

vibrant. Not as strong as traditional game. Not at all. That

is amazing. That is fantastic. We're not going to get any! I know!

We sent Tim Atkin to Sussex this week and he is starting off with a

place more famous for engine oil than fine line, Goodwood. I wonder

what he's chosen to go with the grouse.

I'm on the starting grid at the Goodwood motor circuit in time for

the revival. Now I'm heading into chichister to find revved up wines

chichister to find revved up wines Tom, these are the flavours of

Autumn, the richness of the grouse and those lovely roasted vegetables.

I'm after a full bodied, heady red wine to partner them. No whimpy

wines here. We could go with this one from southern Italy. I'm

looking for a wine with more texture. I'm going to Portugal to

find it. The wine is a 2009 Tinto Portugal have local grapes you

won't find anywhere else in the world. But they're blended with two

international grapes. This is something of a reinvented classic

ah, a traditional wine with a modern twist. On the nose, we've

got BlackBerry, plum, cassis, sweet vanilla oak and a herbal note with

works well with the thyme. On the pallet, enough flavour and texture

to partner the grouse and bacon. There's an earthy undertone that

works nicely with the artichoke, pumpkin and beetroot and the ripe

Portuguese fruit picks up on the sweetness of the sha lots and

onions. Tom, this is a farside red thaw want to cuddle. It's great

with your grouse. Cheers! Absolutely brilliant. Shall I give

it a wee cuddle. It's a warming feeling. Particularly like the dish

as well. Traditionally grouse and red wine, you have to get something

big. Portugese I wouldn't have thought of. That I enjoy it. Well

done. It goes well with it. This is fantastic. I thought it was only

airports where you could drink between 11am. He had a sip of that

while you were watching that and he looked at his watch. You're allowed

now. I came to work and I was watching people still going into

nightclubs this morning. Coming up Ching will show us a dish she

uncovered on her journey round China. What is it?

She speaks Chinese NOW RICK STEIN AND WE HAVE A NEW

SERIES FOR Saturday Kitchen. He's driving through northern Spain on

his way to Anti-flag chofy factory. I bet you're glad you don't have

smelly-vision. I'm continuing my journey from the

coast of ga lista towards cantabria in the Basque country. I'm getting

quiegt -- quite fond of this old camper van actually. It goes along

at quite a steady pace. It's not exactly speedy. But you can think

about things on these long motorways in Spain. On the subject

of motorways, it seems there's a dual carriageway linking every

shepherd's hut no matter how remote. There's so much of it. I'm hoping

to glimpse the Spain I knew as a child on holiday, by the Bay of

Biscay, nerblly half a century ago. -- nearly. I'm puzzled. I first

came here when I was eight years old. I've got strong memories of

the hotel we stayed at called the hotel Carlos V. I'm told it's

around here. People are saying no, no it's been demolished. It's just

a camp site round here. It means a lot to me, because it's probably my

earliest gourmet memories. I was eight at the time. We drove over

from England in my dad's blue Jaguar. I can distinctly remember

really liking squid cooked in its own ink with garlic and tomato. I

liked it. I remember coke having it for the first time in green bottles.

My sister loved the heavy green bottles that it came in in those

days. It's a bit like my, the director won't like this, it means

going back to your childhood to those really nostalgic memories. My

parents brought me here. This coast stretching into the Basque country

is world famous for anchovies. They're supposed to be the best in

the world because the cold water of the sea here produces firm fleshed

fish and that's the secret of good anchovies. They need to keep their

firmness before they enter the canning factories. Look at these

silver darlings! They're salted minutes from landing, left for five

to six hours, wash and packed into barrels to cure for about a year.

It's only after that, that they're washed again, filleted and put into

lovely ornate tins. I've often found the difference between a

sardine and anchovy -- and an anchovy really hard to tell. The

sardine has a greeny tinge to it. It looks more like a mackerel. When

you look at the anchovy it's beautiful with a lovely deep blue

tinge to it. It's really sleek. Interestingly, they were telling me

when you get lots of sardines in with the an chofzy the price goes

right down because it's the anchovy that's the prized fish. I must

confess I naively thought that tins of an chofzy -- anchovies were

filled by machine. I had no idea they were done by hand. Whu look at

how wonderfully laid out they are and all the skill here, just the

way they are snipping and cutting and layering it, it's fabulous. Of

course, I was just talking to somebody the other day about

anchovies, a Spanish guy, he was saying that anchovies are like the

ham of the sea, like a ham, they're that order of quality really. He

was suggesting that anchovies like this were like on a par with things

like imberico ham, truffles, caviar and that sort of thing. I totally

agree with him. Now they're covered with olive oil, a mild one because

you want to taste the fish, these are far too good for pizzas, best

in a salad or with tap as or eaten as they are with bread or a cold

glass of wine. Here's to anchovies and the ladies who pack them so

beautifully! This remote Villa in the olive groves of and lieu Sia --

And alucia is where I am cooking. I will prepare an anchovy salad. I

start with grew tons and a very start with grew tons and a very

good olive oil. -- croutons. Croutons are bigger than ours in

other countries. This dish I dreamt up using local ingredients, garlic,

olive oil, nice croutons, but the anchovies, it's all about that. I'm

thinking what I really like is just getting the tin and taking one out.

They're so sweet. They have a reSidual sweetness when they're

this good. The salad shows them off at their very best. I can't think

of anything better than this in the summer. Eaten outside on a warm,

sunny day, no fuss. The dressing is important. It's as easy as can be -

two egg yolks and then garlic. I chop it coursely at first and crush

it slightly with a sea salt to bring out the oils. The flavour of

garlic is the taste of Spain, as far as I'm concerned. It was once

considered to be obl for the poor. I remember my parents saying

Spanish fool was too greasy and far too much garlic. Now mustard, half

a teaspoon of dijon and then a tad more salt and the juice of half a

lemon. Then you're ready for the olive oil. This dressing stands up

with the best of them. It's a mayonnaise really with a lemon and

garlic which makes it even better. This would probably be my favourite

salad of all time, certainly today any way! I'm making this for four,

but could easily eat the lot myself. It's a nice balance here. You have

the soft creaminess of the eggs, the sweet saltiness of the

anchovies, the crispness of the lettuce, the warm crunch of

croutons and that luxury touch that sauce or mayonnaise that transports

you into a restaurants lapping the shores of the Med. Then there's the

wine, what better Thane cold, very cold, alberino? Just as I

anticipated, sweet, beautiful, do you know, I make friends with

people that share enthusiasms for food with me. I make best friends

with people that like chorizo sausages, imberico and cantabrian

anchovies. Looks great. For this week's master

class, I thought I'd show you something perfect for Sunday lunch.

It's an ingredient that I know you love, lamb, which is delicious. I'm

going to trim and prepare a rack of lamb. This is called a French trim.

You need to get the butcher to remove this bone here called the

chime. If you put these together it's a saddle of lamb. If you cut

that straight through these bones, you end up with chops. To prepare

it as a joint, you need to first of all trim it a bit. Under there

there's a sinew. You remove. That it's like elastic. If you keep that

in, it squashes the meat while it cooks. The idea is to remove the

fat from the bone. You can trim this straight through there. If you

look where I've got, you have the meat and this here. This is all

bone. We can carefully remove this with a knife. You trim this all the

way through. You fold this as you go. Be really careful. This is why

it's important to invent, this is a boning knife. The reason being it's

a sturdy blade but a firm handle. It allows you to grab a hold of it.

You grab each of the bones and cut through. How many times have you

cut yourself doing that? I'm trying to remember the last time I did it.

It is a college thing really. really important. It's the

foundations of cooking. You must have learned butchery while doing

MasterChef. One of the things I did learn is just how blunt knives are

at home. When you work in a professional kitchen, you realise

these things are like raisors. can't do this with a blunt knife.

Traditionally I would keep this on, but classically... Oh, no! Isn't

that where all the flavour is. can stick it back on if you want.

The French trim would be to remove the fat off. I know that, yeah, he

accidents like it over there. don't like it. When I serve lamb I

leave the fat on and when the plates come back they leave the fat.

I feel like taking it back. You go in between the ribs like spare ribs.

You can see how much work goes into preparing one piece of meat. What

is it you're removing there between the actual ribs? This is called

French trimming. Then what you do is you get a knife, you want a

decent cooks knife. Then you scrape the bones. The trimmings would be

good for the hot pot. Yeah, use them for all manner of different

things. But you idea -- the idea is you use the blade of the knife or

back of the knife to scrape the meat off the bone. This is a

classic way of what the French call to French trim. That's to remove

the meat off the bone like that. You could leave it as it is. We're

going to trim off this and get this frying in a pan. Remove, also

there's a sinew on here which I'm going to remove off. I would if I

was at home leave the fat on. But I've taken it off because I'm going

to do this with a Herbie crust with as well. You can see why your piece

of meat ends up costing the amount because if you keep trimming it up

like that, you have more sinew in there, that one and the amount of

work that's involved in preparing everyone thinks that spring lamb is

the best, but through the year, there is more flavour in the meat.

And later on in the year, there is hoggit, that is delicious.

Fantastic. So we are going to pan fry that and

do it with a herby crumb and beans. So, first of all, commiserations on

last night. You were knocked out? had a few people who knew I was

coming on the show this morning, who tweeted to say not to give away

the results of last night's show, but you have done that now! It

wasn't my fault! No, I didn't realise how involved I would get in

the show. Watching it back last night, even

though I knew what was going to happen, it was quite emotional.

It seems to me it is a bit like when I did Strictly Come Dancing.

You do it and think you will turn up, move around a little bit, and

then all of a sudden you are doing 19 hours a day and it takes over

your life? Yes, unbelievable. I was doing the Heart FM show in the

morning. So getting up at 4.30am. Do the show, then whizz down to the

MasterChef studio, work until 8.00pm in the evening. Get home,

practise dishes at night. Sometimes not going to bed until after

midnight... Welcome to the world of chefing! I was exhausted by the end

much it, but it was worth it. I thoroughly enjoyed myself. Far more

than I thought I would. Great stuff. Oh, fantastic. I am

pleased for the finalists. They have done so well. I understand

more than most what they have been through.

Is that because you have been a part of that. It has taken over

your life in terms of cooking at home? It has changed my attitude

towards food. I always enjoyed food as you may tell. I go out a lot,

but I never really understood the process behind it. Now when I go to

the restaurant, I try to order something different and asking the

waiter or the chef exactly how they have done things.

So, you will be doing lamb or grouse tonight? Exactly.

Now, that is with a little must and -- mustard and herbs on the top.

How does it stay on top? mustard. You mentioned the radio

show. It is going from strength-to- strength. You have been doing it

for some time? Nearly seven years, but it is going well. We have a lot

of fun. How does it compare against live

television. Live and Kicking was a great fun to do? I have happy

memories of that show. In a way it is similar. It is a three-hour live

show. That is what we do now. You didn't have HD, then, did you?

No! I did miss the live TV environment. It is a lot of fun.

But you have gone full circle in your career, didn't you start life

in radio? You wanted to be different things when growing up,

but when people first heard you and noticed you it was on radio? That

is right. I used to do a lot of sport early on. I started on radio.

Then I started to do Saturday mornings and then I did various

other TV shows. So I have kind of come full circle.

I remember, you mentioned sport, you were a big fan of cricket?

a big fan of cricket. grandfather was big fan of cricket.

He said I had to be like you, getting a proper job, not messing

around in the kitchen! So, I have the beans here, the pre-cooked

potatoes. A little shallot, rosemary and you take shopped herbs.

It is a simple dish this. You can do it with fish and meat. It is so

quick. A little bit of stock in there. Then we finish it off. This

is the key to it... I didn't quite understand how much butter you guys

like to use! It is terrifying. Every time I do a demo in Scotland

and I mention James Martin, they shout, "Butter." The great thing

about the French trim idea is that you cut through... You see each one

slices straight through. The work has gone in before going in the

oven it makes it so much easier to carve.

So this is from French trim. That is what you want to do if you have

half an hour free tomorrow. There we go.

We have to season this up. A little salt, some black pepper.

Now mix this all together. You see this lovely ragu. It is so easy.

The onions are cooked... Such a simp way of serving lamb. Then you

get the lamb... Pop that on there. There you have it.

That looks great. Fantastic! Let me have a plate, please! Where is

ours?! This is so simp. You can buy fresh or frozen peas. These are

from the garden. I was thinking where is the veg,

the gravy? But this is it. Cooking at home, rather than doing

sauces, do it all in one pan, but lots of butter in it! Now, if there

is a skill or tip you would like us to demonstrate on the show, or you

need help with a cooking technique, get it here by dropping us a line.

We will try to answer them in the next few weeks. All of the details

are on the website at bbc.co.uk/saturdaykitchen.

What are we cooking for Jamie at the end of the show? It could be

food heaven or food hell. There is facing food hell. A big chocolate

and cherry gateau! A classic Genoise sponge, layered with jam.

Topped off with a rich chocolate icing, with an Italian meringue and

butter. Some of our viewers in the studio get to decide Jamie's feat,

but you have to wait until the end of the show to see the results.

Right, it is time for the Great British Menu. It is a room full of

record-breaking Olympians. So, Both chefs have given their all in

a bid to create ground-breaking menus to capture the spirit of the

Olympic Games, but only one chef can go forward to represent

Scotland in the finals. Having pushed to get this far, Alan and

Colin are going head-to-head with a huge challenge. They have to cook

their entire menures again for the judges. To upset one another it is

a war of words. You have obviously been behind it

will be nice to see you coming to the fore. I didn't come here to

lose. Alan is quick off the blocks with

his starter. A duck terrine with five different textures of

pineapple. He is tackling it well. Alan is first to the passe. Will

his attention to detail pay off? careful. It is really important to

use two hands for the dish. If it tips out, you're dead! Is Alan's

precision- made terrine ground- breaking enough to win? This is

such a good start. If it tastes as good as it looks, he is in with a

chance. This is an Olympian dish. There are five different kinds of

pineapple. They are all different and they all go with the ter eyeen.

It is not too assertive. Here it is just beautiful, playing second

fiddle to the terrine. This shows intelligence. You can

tell that the chef has thought about it. This was not happening

overnight. We asked for Olympian heights, if this guy has not

delivered. This is just amazing. I think he has done it. We have a

long way to go. So, Alan's starter has lit the

judges' Olympic torch. Will rookie, Colin, be able to reach the same

dazzling heights? It is show time. Colin's Olympic hopes rest on the

humble pigeon. He is cooking pigeon with a nettle foam.

The first dish on the passe, Colin, feeling the pressure? Not at all.

(if you cook well, you may have a chance of coming second! Colin

starts to plate up. For a final Olympic flourish, Colin

adds the vav lin-speared pigeon hearts -- javelin-speared pigeon

hearts to the foam. Quick as you can, thank you.

Will Colin's celebration of pigeon tick the box on invasion? Oh, an

interesting heart on the end of the secure. I love the heart, I would

have liked more. This is a beautiful piece of

cooking. There are unusual elements in here I did not expect. This is

really making your heart beat faster? It is not great cooking it

is only good. So, Colin's start err did not quite

reach the heights. Alan is ahead going into the fish course. The

char-grilled mackerel came out on top, but with the beetroots, the

merance and the caviar, he has his hands full. But disaster strikes!

This is a challenge. It has never, ever, ever, stuck

before. How bad is it? I am not upbeat, but what can I do.

He serves the rescued mackerel and adds the horseradish ice courtroom

and hopes that the dish is not ruined.

-- ice-cream. Heaven! This looks like a rockpool

in which the fish comes to breed. Beautiful.

It looks like art on a plate. It looks like pudding, sweet, but it

is mackerel. The caramelisation on the mackerel is beautiful. This is

an absolutely excellent bit of fish. Is this the ice-cream? There is

horseradish. Beetroot balls and savoury beetroot meringues, and the

green bits this, apple! This is some very original, clever cooking.

I do I think that the dish works. It is a chef working well with his

ingredients. This is what we are looking for. A really beautiful bit

of cooking on all levels. This chef has taken the high road.

I will knit-pick a bit. Too much ice-cream. I think that the colour

is beautiful, the tastes are great. It is fabulous. Exciting cooking. I

think that the Olympians would be as excited as we are.

So, despite the set-back, Alan has scored another hit. Can Colin close

the gap? He is convinced his fish bowl is the stroke of invasion that

the judges are looking for. Despite scoring six during the week, but

Alan can smell blood. That is twice I have done it. They

are not coming together. Is there a problem with the broth? No, it is

perfect. I would not serve it otherwise. Unfortunately, I had to

serve something that was not perfect.

I will not make that same mistake. Colin is placing the squid ing,

coated in halibut, adding the scallops and the celeriac.

Please, be very, very careful. it is a fish bowl! OK, what's in

here? It is very pretty. I think that is squid ink that is in there.

It has good flavour. I think that the fish has been very well treated

here. I fine pies of halibut which is just cooked to the point of

perfection. The scallop adds the sweetness on top and the sweetness

from the squid ink. I have never had a piece of fish cooked in a

water bath, surrounded by squid ink. It is wonderful. There are lots of

delicate flavours. If the broth is done well, it make it is sing.

is a classic case of less is more. I think that this fulfils the brief

really, almost to perfection. We are not used to these

ingredients. I am having a ball You can see who makes it through to

the final in about 20 minutes. Still to come this morning: Rachel

has more delights from her Little Paris Kitchen. She's using rooftop

honey to make madeleines with lemon curd. And Tom and Ching take their

turn at the all new omelette -- omlet challenge. You can see the

action live late orn. Will Jamie face heaven, brown and white crab

meat or a hell, a cherry gateaux. We find out at the end of the show.

Cooking next is a man who has just finished -- is a woman who has just

finished a culinary floration with Ken Hom. What are you cooking?

Twice cooked pork. It's a classic dish. You boil the pork first then

we will wok fry it. I will use the holy trinity of Chinese pastes,

fermented black bean, sweet bean paste and chilli bean paste and I

brought some from China for you to try. Big piece of belly pork. Water

to the boil. I will pop that in. We will cook that for 30 minutes.

us about your travels then. It's a four-part series. You were with Mr

four-part series. You were with Mr Ken Hom. Yes, the Godfather of

Chinese cook. Is he as popular in China as he is everywhere around

the world? He's very popular. You know, he had fans in China wanting

his autograph as well. He's a bit a party animal. He is. He loves his

drink actually. Sorry Ken! Just announced that to three million

people. Sorry. He'll be on the phone in a minute. Oh, God, sorry

Ken. He's like my dad. We were touring around and everyone was

saying how much we look alike. that's not how you do it. You

do this. That's how you make cucumber salad. I have never seen

anything like that before. I suppose they didn't teach that in

French cooking scoon. China is a huge place. Yes we narrowed it down

to buy jing, Sichuan and -- Beijing. So smash the cucumber, deseed it,

this is a classic dish. In there I've put sesame oil, about a

tablespoon. In with this gorgeous chilli bean paste. I brought this

from China. This one? Yes. It's really winey and beanie. What's the

difference? That is the one you get in the supermarkets here. This has

been aged for five years. This dish is meant to have that salty, winey,

fermented tone. That's what it's supposed to look like. Is it aged

in barrels? They age it in huge urns, which is incredible. These

guys just rotate it. You finish Mitching that for me. They rotate

it using -- finish mixing that for me. They rotate it using a big

paddle. We're making a French omelette later! In goes Vinegar.

Grate some garlic in there. Do you love garlic? And chilli oil. Love

it. That bean paste, is that mild? How does it differ from the shop-

bought ones? It's spicy and it's got a more winey tones. It's chilli

bean paste is broad beans, salt and some chillies fermented. I have a

wok smoking hot here. I'll get it. The pork has been what? Boil it for

30 minutes then you can squish it down with a tray or if you can have

a gorgeous BSE like this. Just chill it and the main point of

boiling it is to get the skin cooked to get the fat out. Do you

want sugar? A pinch, that would be nice, thank you. We want to just,

it's easier to cut the pork when you put it on the skin side flat.

You slice it thinly. Where do the ideas of these knives come from?

These things fascinate me. I see the different sized ones. But you

do everything with this? Yeah we're very passionate about our food. It

reflects in how we cut and slice our food. You were on about the

layers before. Exactly, this is belly pork. You can use the pork

shoulder or pork thigh for this. It's got layers of heaven, we say.

You have skin, fat, meat and fat. It's wonderful. Five layers of

heaven. You'll end up there pretty quick if you eat all this. Try to

slice it as thin as possible, wok smoking hot. What oil do you use?

Groundnut oil. We just want to fry this until the skin is nice and

crispy. What about Chinese food, ever attempted it? You're looking

bemused. It normally arrives at my front door about 7.30pm. People

this is it is complicated but when you break it down like this, it's

just about great ingredients? really great, fresh ingredients,

yes. Good quality pork. Make sure it's free range, organic. It will

taste a lot sweeter, more tender. That wok looks serious. Really hot.

We want to brown it and get the skin really crispy. We are obsessed

with texture in China. It has to play on the tongue, chewy bit,

meltingly soft fat bit. No salt or anything. No salt. So nice and

brown. A couple of minutes. Once it's nice and brown, we can add in

some rice wine, this is really good. Use dry sherry. Shaoxing rice wine.

This is your wok from home then? is. It's not very well seasoned.

It's not a Ken Hom wok. No, it's not. Sorry Ken. He will have

switched off by now. He'll be speaking to his lawyers.

opportunity of doing a possible other trip has gone out the window.

Do you guys want to come instead. Frbgts Bless him. It was so much

fun. We just learned, when I went to China, honestly, I realised I

knew nothing about Chinese cooking because there's so much to learn.

It's so broad. Everyone is so passionate. You just threw

something in. Light soy sauce, dark soy sauce. Fermented black beans?

Yes, I mixed them with chilli bean paste and the yellow bean paste.

You can buy these in a Chinese supermarket or online. Can you

slice that that horse-ear shape. Horse ear? An ear? Yeah. I think

she's been on the -- I think she's been on the rice wine. Is this OK?

Yes, beautiful. Is that an ear? the spring onion like a horse ear.

Could do. Talking about recipes, this is in my new book with Ken.

Here we go! That's all for today's recipes, including this one from

Ching... It's called exploring China. We got that. Go to

bbc.co.uk/Saturdaykitchen. I will share some of my best recipes

tomorrow morning at 10am on BBC Two. That looks good. I have rice here

just steamed jasmine rice, just cooked absorption method. They want

to see the horse's ear but you've put it in there. Sorry. Can you see,

looked like a horse's ear, very pointy. Pointy. Exactly. That's it.

We can plate up. What about this? That's the flour pepper. I wanted

to explain because who loves this cuisine will love this pepper. It

has a numbingly citrusy taste. But really the soul of this cooking

used in every dish is this, chilli bean paste, good quality one. Look

for that. And chilli, you can use it as a garnic. -- garnish. It's

great I have a fantastic commy chef here, no sous-chef. You want some

rice as well. Yes. We get these ingredients in the Chinese

supermarket? Yes online. Try and find a good one without MSG. Try to

find a good source without MSG. There are some good ones around.

There's your rice. That is my dish with the horse's ear chilli and

spring onions. This is an absolute star.

There you go. You get to dive into that one. I know this is good.

Because we tried this this morning already. Wow, wow, wow. Five layers

of heaven. It looks fantastic. not waiting. There you go. I only

managed to get four of those lay derz - the fat, the skin, the meat

and the fat again. That's four right? Five, skin fat -- skin, fat,

meat, fat, skin. I don't understand why you boil it beforehand?

boil it to get the skin cooked. It's the texture that we want. When

we wok fry it, it will crisp up. It's for that. It makes the texture

soft and delicious. Sensational. I'm going to add this to my

repertoire. Let's go back and see what Tim has chosen to go with

what Tim has chosen to go with Ching, there are three prominent

flavours in your recipe, the pork, the chilli and cucumber pickling. I

have to choose a white wine for them. In my opinion an unoaked one.

You could choose something like this, amongst the inexpensive

German wines. I'm going down under to Australia instead. The wine I've

picked is the 2009 Leasingham Magnus Riesling. There's no denying

that reez ling has a problem here in the UK. It's always sweet.

Whereas wines that come from the three As, alSAS, Austria and

Australia, are invariably dry, just like this. On the nose - it's a

toasty quality to this, which is often a sign of a great bottle aged

Reeseling. Along with lemon and lime, delicious with that fragrant

rice. On the palate - enough acidity to cut through the texture

of the pork, the tropical fruit notes for the salty soy and

sweetness to partner the tang of the pickled cucumber. Ching, Asian

food, Aussie Reisling. Hope you like it.

I know the food's going down well. What do you think of the wine?

Delicious. I have to say, that is one of my favourites I've tried on

the entire earies. This is going to be selling out fast. Get down and

get it. Six years on the show, there is little better than that.

think it sometimes gets a bad reputation, but that combination is

spot on. This dish is a winner. It's time to find out who made it

through to represent Scotland in through to represent Scotland in

With renewed confidence, Colin's game face is back. He's out to take

the lead with his loin of lamb served with underused tongue and

sweetbreads. But can he deliver? think that dish has put you under

pressure. What's the points of doing retro safe food. Is that a

dig? Determined to keep his cool Colin races to plate the numerous

elements of his dish. You're under pressure doing three, how will it

be for 100? Easy, but you'll probably be helping me. You'll be a

great help. Fighting talk from Lamb at the fop of the plate,

please, yeah? Thank you very much. Is cottin's lamb with tongue and

sweetbreads, awe-inspierbing enough for our world-class athletes?

looks lovely clean food. Good ingredients. I hate the look of

this dish. I don't understand it. This is supposed to be a dish

infused with Olympian ideal. Yet, I would say this is conventional

cooking to the point of boring. You know, I think there is

something the matter with you two. Seriously, I am getting cross. We

said at the beginning that what we were looking for was excellent,

excellent cooking and that is what we have got. I couldn't agree more,

pru, but what I disagree eis that is where we begin, but it is also

about imagination, create ifrt, pushing the boundaries --

creativity, and pushing the boundaries of cooking. OK, so he

needs to look at it again. I think he has to start again.

No, he does not. Colin's dish is not faring so well.

How will Alan fare. A dish that is combining comfort food favourites

with innovative cooking techniques. It is the moment of truth is

macaroni cheese, ground-breaking enough for an Olympic feast e? He

serves warm parsley jelly, and the barley field macaroni and finishes

with veal breast. OK. Go. Go. Go.

Has Alan whipped his dish into shape? Is it an Olympic contender.

So, this is a veal sweetbread? is too dry. I think he has the

macaroni cheese, I think there is the veal, which is someone with a

new toy with a car coal -- charcoal. I cannot explain this cone of

dryness. No chef worth his salt could have sat down and eaten this

and thought that was a great dish, good enough to put in front of

Olympians. He has not even eaten this stuff. Or if he has, he should

not be in the kitchen. So, Alan's main course has failed

to dazzle the judges. Throwing the competition wide open. Can Colin

overtake Alan on the home straight with his desert? A dish he

struggled with in the heats. Well, Colin. 100 times better

today? That is why it looks perfect. Finally, he adds a scoop of ice-

cream. But is his combination of

vegetables and chocolate, daring enough for a podium finish? I have

no idea what is going on here. Chocolate mousse is OK, but it is

just mousse. The sponge is just sponge. I agree that the mousse is

not the best we have had, but I do want to have the recipe for this

sponge cake it was made with boot root. How does it go into the pan

red and come out yellow? That is a miracle! He is trying to put

unusual ingredients together. is a load of average things that

have no relationship together whatsoever! So, Colin has not quite

hit the mark it comes down to Alan's desert. The lowest-scoring

dish of the week. His hopes rest on a going for gold medal, filled with

chocolate, caramel, coffee and orange. It is a risky combination

that did not pay off in the heats. He sprays the medal with edible

gold and finishes off with an Olympic ribbon. There is one more

trick up his sleeve. What you normally do is with a Gold

Medal, is serve it on a cushion, with people who are dressed in the

national dress. OK. Up on to the passe with these. Good luck. Don't

drop it! So, will Alan's going for gold Olympic medal wow the judges,

or is it a step too far? Well, it doesn't lack drama, does it? It is

fun. But it lacks food. It has chocolate on the outside.

Salty. Delicious! We love the salt. Every aspect has been thought about.

I will be a killjoy. Basically, we have a tiny little pot. All of the

rest is flowery. There is a lovely guy in a kilt, two girls in a kilt,

but it is about getting a mould made and a cushion made and a bit

of wood made. It is not about cooking.

Pru! Can you imagine this, the final dinner, the great banquet,

all of the Olympians arranged around, and you think, hang on,

let's finish up the evening with a smile on our face? There is nothing

that the chefs can do now but await the judge's verdict.

I know what I want, but what about you? I have made up my mind.

I have indeed, Pru. Perfect, let's call in the chefs.

Their wait is finally over. For one of them, the Olympic dream will

continue, the other will be going home.

I'm sure you want to know who is going forward for the national. So,

it's a question of menus. I have made up my mind.

I am going for menu A. I hate to disagree with you, but I have gone

for menu B. Oh, so Oliver it is up to you.

going for menu B as well. Now, we don't know who cooked menu

A or B. So, menu B... Right, so, the chef going forward to represent

Scotland in the Great British Menu is... Alan Murchison.

is... Alan Murchison. Well done, mate.

Right it is that time of the show to answer some of your foodie

questions. First on the line is Denise from

Hampshire. Are you there? Yes, I am. What is your question for us?

wonder what you would like to do with squid and octopus, which I had

a lot of in Australia. Any ideas? Well, in China we like

to mix meat and seafood together. So you could put in a dish like

fried rice. So get pork, stir fried with garlic, ching ginger, chilli.

For the fish, roast it first and cut it into pieces, then fry it in

the stir-fry some of the squid. That would be delicious. Then add

in the fish later and season it with light soy and dark soy and

five spice it will be really good. So a play on Chinese fried rice.

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

food hell? Food heaven, please. Rhona, what is your question?

have roast partridge to cook. Every time I cook it, I manage to ruin it.

Any ideas, please? Are they whole? They are whole.

So, very much like the grouse. Wrap it in bacon and cook it whole. The

same principle, but it would be smaller, so three minutes per

breast. Then one minute. Let it rest and partridge for me, I think

about pears, apples, but cabbage as well. Savoy cabbage cooked with

bakan, chestnut. And spring cabbage, it can be sauted off with butter,

but also walnuts with a sugar sir yom and cook them in the walnuts --

syrup. Then they go candid.

What dish for Jamie, food heaven or food hell? I'm afraid it is food

hell, please. Oh! Now, Paul, what is your

question? I have some trout. Well, the Chinese way of doing it is to

steam it. So get fresh root ginger and grate it over the trout. Keep

it whole, the head, cheeks, eyes, lips, the best part is on the head.

Pit it on a wok with a steamer basket. Put the lid on, steam it

for about a good eight minutes. In a separate wok, get hot oil, garlic

and spring onions, heat it right up with sesame oil and take it out and

dress it at the table. So it is like a sizzling fish.

What dish at the end of the show? Food hell! Well, food hell it is

what you could be getting, Jamie. Now, a brand new omelette challenge.

Adam Byatt is sitting at the top. This is your moment to get into the

top ten. She's been practising. I can't

believe it. You with putting me against a Michelin-starred chef!

The usual rules apply. Are you ready? Three, two, one, go! Do you

want a Chinese one or a French one? A cooked one! Oh, no, there is

disaster already! He is catching you up! Actually, she is catching

you up! On the plate! Great. Oh, dear! What d the English know

about omelettes?! That was a good technique, that.

I have a nice bit of shell. Did you hear that? Tom... You did it in

33.48. It still puts you in here. Third.

However, by Christmas you will be down here.

Ching... You did it in 27.32. That puts you about there. So the second

quickest so far. So well done. Yeah! Right, will Jamie get his

idea of food heaven, the brown and white crab meat? Or food hell,

chocolate and cherry gateau? We are to make our choices, while you

enjoy this slice of cooking from the Little Paris Kitchen chef,

the Little Paris Kitchen chef, Rachel Khoo.

Paris is heavenly for produce, but sometimes you have to look in the

most surprising places. For the next dish, there is one

ingredient I just can't do without. On top of the Grand Palais, is

Paris' most unusual honey farm. I am so excited about going up on

the roof. OK, let's go in my office.

Nicholas has been keeping bees up here for four years.

Merci. Wow! The Grand Palais was originally built over 100 years ago.

Because of its central location, the honey has a distinctive taste.

It is a cool office, you have. There are about 400 parts to this

honey, this make it is different to anything you can find across the

cap.tal. Be careful... Follow me.

I have lived here for six years, but I've never seen Paris like this

before. Due to the time of year, the bees

are safe and sound in their hives. They are just here.

Now it is winter. The bees don't go out as it is too cold. We can't

open now, if I open it will kill the bees.

Nicholas tells me that the bees produce more honey in Paris because

of the great variety of flora, and because of the Banff pesticides in

the city. I really love the idea of keeping

bees in the city it is beautiful to be up here, but I really want to

try some of your honey. I have honey from here in Paris and

another honey, for example it it is an orange honey, a good honey, but

a different taste. First sup the orange honey that

comes from the countryside... That one, already it is like wow! It is

overpowering in your mouth. Bold. It's very subtle. It's not as hard

as this one. Some honey is very overpowering. This is very light.

City honey sells for three times the price of regular honey. I have

this really yummy Madeleine recipe where I need to use some honey and

I think yours will be perfect. Do you think I could have that jar.

course. It's for you. Thank you. Merci. The honey will come in handy

for my next sweet treat. This recipe is a real part of Parisian

culture, an afternoon smack for the children and a blissful childhood

memory for the grown ups. If you really want time press your friends

with a Parisian teatime treat, then I've got the recipe for you. My mto

is butter makes everything better. -- motto. Let 200 grams melt slowly,

then onto the sweet stuff. Plain caster sugar 130 grams. Three eggs.

Let's do some whisking, some hard core whisking. We're going to get a

workout here. Whisk it until it's pail and frothy. This is a great

workout to combat bingo wings. We're there. The butter has melted.

It's hot! When your fingers have cooled, mix the dry ingredients.

200 grams of plain flour, baking powder, I'm going to zest my lemon.

You're just going for the top layer. It smells really good. We've got

the honey from the beekeeper. Then I need 60ml of milk. And it's not

semi-skimmed or skimmed, this is full fat. Just whisk it in. OK. I'm

going to add the flour. While training, they taught me a special

technique when stirring. At school you have to move with the bowl.

Don't worry if you spot little lumps in there. It's more likely to

be little bits of lemon zest. OK. Then we're going to cover it aund

put it in the fridge. That's if there's any room, of course! Will

it close? It does. Woo-hoo. Traditional madeleines are always

baked in shell-shaped moulds. If you don't have one, then you can

use a mini muffin tin. I am going to use a piping bag. I'm going to

grap my cocktail shaker from up here. The great thing about that is

you've got two hands to help put your doe in. We're looking to kind

of filling it just a little bit below the shell shape. You're not

filling it right to the brim. Raspberries go in the middle. The

French sometimes dip these in chocolate, but I think the

raspberry and lemon version adds a modern twist. The hollow bit is

facing up because we're going to pipe lemon curd in there. We're

going to put these in the oven. Let's look at our madeleines, are

they done? Lovely golden round the edges. Still a little pale in the

middle. I'm going to pipe a little bit of lemon curd into the middle.

So you take your Madeleine, then you pipe it where the hole is. You

want to pipe the lemon curd into your madeleines while still warm.

That will help the curd melt through the sponge and make the

It's that time of the show to find out whether Jamie is facing food

heaven or hell. This was 2-1 to hell. It's lovely grab here, which

could be served with plaice, mixture of white and dash grab meat,

sauce, trying to big it up. Then the food hell, a chocolate cake,

classic French way of doing it Genoise with nice icing. Luckily

these guys went for heaven. Brought it back from the brink.

There you go. They knew if they didn't pick grab

They knew if they didn't pick grab they wouldn't get an invite back.

I'm going to pass this over to Tom. You can give him a hand. Preparing

the brown crab, you can do that. Ching can then dice up my shallots.

I only have a small knife. This is a male European brown crab. This is

a big, bad boy crab. The male's have the big claws right. He knows

his stuff. He doesn't know how to open it. Two hands there. I was

hoping you would do that. Twist and there we go. I will serve this, the

idea is going to be done with served with a pan fried bit of

plaice and a sauce Grenoble, which is a bit of boiled egg, which is

mixed together with some chopped capers, you could use gherkins, but

fresh heshes as well. It's done, I'm putting mayonnaise to combine

it all together. It's just a simple little dish. I think you need my

cleaver. I need Ching's axe. need a separate room more than

anything else. Right a little bit here then we take capers which can

be diced up. How are we doing? size? Doesn't need to be too fine

because I will drain them off afterwards. That's fantastic.

Shallots, three, four slivers of garlic, that would be great. Finely

chopped No just a few slivers. Then this is our sauce. Sauce is usual,

we're using the brown crab meat for this. But you just sweat off the

shallots in a tiny bit of garlic fish. -- first. It's not as strong

as the Chinese style of way. We're going to cook this slightly then

I'm going to add the brown crab to it and finish it with mayonnaise.

Yum, due make this mayonnaise? This is just home-made mayonnaise,

yes. We will cook this samphire, which is sea asparagus, which is

salty. You need butter for that. A little bit of water. I'll get the

pan on and we can, how are we doing with the crab? Lovely. Sauce

Grenoble, you have the crab, using the white meat here. Can you cook

the plaice. OK. That would be great. There's a bit of shell in here.

that's Jamie. To cook the samphire, all you do is don't blanch this,

just pop it in as it is. This is just butter and water, the same as

if I would cook cabbage. In there we have our sauce. Now we can add

our brown. In here we have the white wine, shallots and we take

the brown crab meat and mix that together. This is the key to this.

Take this brown crab meat and leave that to one side. I will finish

that off the heat with mayonnaise. A bit of flour? Yes, pan fried that

would be nice. Then I'm going to take herbs for our sauce, parsley,

chives and chervil. That particularly goes well with fish.

You can grow this in your garden. Try that. It's like an seed, sort

of. It's a great herb. I don't know why they don't produce this on a

much larger scale. There must be some reason why they don't produce

it in volumes like parsley and that kind of stuff, because it is

fantastic. Right. It's got a bit of tarragony... Yes it's an seedy. --

aniseedy. This is ready. That's done. Meanwhile our sauce, we can

finish this off. You don't really want to heat this up any more. Turn

that down a bit. Then we can throw in the mayonnaise. This is just

home-made mayonnaise in a sauce. Do you this off the heat, mix this

together. When you've got it all combined, pass the whole thing

through a sieve. This gets passed through. All we have in there is

the brown crab, the shallots, the white wine and the mayonnaise.

looks so good, rich and creamy. That will be on my lunch menu next.

Wow. Take that off the heat, season it, with salt and pepper. That's

your sauce done. We don't need to cook that any more. That's that one

done. That's your samphire done. We'll keep a bit of the chervil

over here. That lot can go. We will finish off our Grenoble here with

some herbs. She's taking the butter away James. Sorry. Can't do that in

my kitchen! I think you've got plenty there, haven't you? Not

enough? No, not really. Bit of that and she's taken the

mayonnaise away. She's good at clearing up. The fish just got

colour in, you have a couple of minutes left on that. OK. Mix this

all together. This has capers, you can put gherkins as well, a bit of

brown butter if you want to. could eat that on toast by itself.

You can do. We're going to serve this, it's lovely, put that in a

mould. Nice. Samphire really simple, cook it like that. Don't mess

around with it too much. Serve it nice and plain. That's how you

would do it, wouldn't you? Definitely. A bit of butter in here

chef? Of course! That's how you finish it off. Then grab a plate.

I'll show you... That's a lot of butter! It's James Martin's show.

We've got crab here, but has MasterChef changed the way you look

at restaurant food now? instance, like you've chosen the

plaice but is that OK, is that like fish -- fished heavily. It's line

caught. I know dab and flounder, flat fish... It's a sustainable

fish so it's great to use and economical as well. So it's great.

And inexpensive as well. If you look at comparison with sole,

plaice is almost less than half the price, it can be. The samphire in

the sauce. We need our fish. Yeah, it's coming now. Lemon juice at end.

You could do this dish with trout too, right? You could do. A bit of

lemon at the end. The key to this is the simplicity,

I think the key to all cooking is just simplicity. But you take the...

There you have it. If you want to be fancy a little bit of that on

there, there you have it, my plaice with crab and a sauce made out of

that brown crab meat. Grab your knives and forks. That's seafood

heaven. Yes. I have to say he's done it again. Tim has chosen an

amazing wine, 2011, Saint-Mont, from Marks & Spencer. It goes

really well with this dish, particularly the white wines on

today's show. I've already had half a bottle of Risling, I feel like

Ken Hom! Shush. We'll send Ken the rest. I think that's the end of my

career. Wow, that is just fantastic.

The secret of this is simple flavours. Have a go at that sauce

at home. It is something special. There you go. That's all for today.

Thanks to Tom Kitchin, Ching He- Huang and Jamie Theakston. And Tim

Atkin for the wine. Today's recipes are on the website. There's more