15/10/2011 Saturday Kitchen

Good morning. Yes, it's that time of the week where you get to feast

your eyes on 90 minutes of fantastic food. This is Saturday

And welcome to the show. Cooking with me in the studio are two

terrific chefs. First the man who is hoping to do for Folkestone what

Rick Stein has done for Padstow. His restaurant, Rock Salt, is

attracting fans far and wide. And also here on Saturday Kitchen it's

Mark Sargeant. Next to him is Norfolk's finest - he wrote that!

When he is not hanging out with Delia at his beloved Norwich City

Football Club he's serving upward- winning Michelin-starred food at

the gourmet retreat, Morston Hall. Good morning to you Galton

Blackiston. Good morning. I'm cooking paella with smoked salmon

and chorizo.. I wanted to make it a little more easy and simple,

something to do for tea tonight. Would that be from your new book?

Funnily enough. Galton, follow that. I'm doing loin I'm doing loin of

roe deer on brioche with chanterelles and elderberry jus..

Is this a muntjac? They are a big bigger than a muntjac. They farm

them. Two delicious dishes to look forward to. And we've got a great

line-up of foodie films from the archive, Rick Stein, Great British

Menu and Keith Floyd is back again. Our next guest was on Going Live.

Did you remember? I had a childhood crush on you, Emma, but then I

realised I was actually 20 when I watched it. Thank you. To cooking

on a Saturday morning. It wasn't cooking to these guys' level. I was

more setting fire to Gordon the Gopher, and Philip was dropping his

jewellery. Was that something you were told to do? I bugged Live And

Kicking, and Going Live, I bugged the producer and said, I would love

to be on that show. He said we don't do cookery. He said six

minutes live with Philip, and if it works we keep you on. I had never

met Philip before. I had all this red icing for the cookies under the

Christmas tree. They melted under the lights. It was carnage. I

thought, I'm fired, but people liked it. It was a different style

of cooking. It is where I learnt, Zig and Zag on the Big Breakfast

with Chris and Gaby. I thought Zig and Zag was the style of your

jumper. Along with food Heaven or food hell, it will be something

based on your favourite ingredient or nightmare ingredient. It will be

up to our viewers to decide what you are eating. Food Heaven?

passionate about blueberries. I like them cooked anyway. I could be

creating a little pie with that. ideally like high cal isc --

calorific food. My hell would be lamb. I don't like lamb. That's

very odd. Have you gone off me now? No. I know it is not really the day,

with Welsh rugby, not to like lamb. I don't like the smell of lamb. Who

I was going to wear a red jumper in honour of Wales, will it be a short

crust blueberry pudding in a home- made short crust case, with a

dollop of clotted cream and home- made custard. Yes! Or it could be

food hell, lamb cutlets with mozzarella cheese, basil and Parma

ham. Baked in the oven and served with an artichoke and courgette

ragout. Obviously I really want to eat the pie with custard. You're

not the only one, but you have to wait until the end of the show.

Let's meet our table guests. They are two Saturday Kitchen viewers.

Sarah, you wrote in, who've you brought with new My friend, Kate.

You are big on baking and you grow your own stuff. Everybody seems to

be doing it. We seem to be doing a lot of work. We have a few bake-

offs, people bringing in cakes and things. It is great that people are

starting. I believe you do a chocolate oil cake, is that olive

oil? Vegetable oil and treacle. yum! We'll have to nick that recipe

later! If you have questions, don't hesitate, fire away. If you would

like to call: 08716 41 41 41.

It's a no brainer today really. Let's cook. First up is a familiar

face to Saturday Kitchen. Please welcome back Mark Sargeant. No

comment on my jumper. It's very nice. It brings out your eyes.

Thank you. My pleasure. What are we cooking? A quick pie

ella. make the proper one. It is also the

type of rice they use. I'm using a plain basmati rice. You can knock a

few things together for supper, things you could have in your

fridge or cupboards, apart from the hot smoked salmon. You can tell you

live in London if you have hot smoked salmon in your fridge!

don't live in London. I'm fully country now. This is chorizo, semi

cured. This is picanto, meaning it is spicy. What we want from there,

apart from the lovely flavour, is that oil. The fat from the pork.

And the paprika, it give as lovely colour to this. Our onions are

sliced simply. As you mentioned kindly earlier, this is a recipe

from my first ever cookery book. You are probably on about 40 now.

No. I did a few with Gordon. I've seen the front cover. Was it

airbrushed a bit too much for you? No, you look like a Chechen rebel,

or one of those from the Anthill Mob! LAUGHTER You want to sweat the

onions down. And we'll add the chorizo. We want to cook it to get

out the oil. So the idea is you put a bit of oil in to start with.

Absolutely. You could put the chorizo in first. I would do that

if I had the hard, fully cured chorizo, as it needs more cooking.

While I remember, James, I don't normally like to do this, but I

would like to say congratulations to my cousin, Sarah, and her

husband, Ian, who got married yesterday. I've never done that

before in my life. I thought we were going back to Going Live!

LAUGHTER No! Congratulations to James and his jumper. I'm sure will

you be very happy together. LAUGHTER Back to business. You can

see the colour starting to come out now. We've got other flavourings in

here. Just to give ate boost we've got this lovely smoked pap Rick

catch. You can get smoked and sweet. This is smoked. That's very

important. Like any spice... He's good. This comes in a little tin.

They hot smoke some chilli peppers. It is very good with chicken as

well. If you drizzle it over the chicken with lemon. Talking of

lemon, you can zest me that lemon, please? We've got this lovely

colour. We'll add our rice. With all rice dishes we are going to

cook this reasonably similar to a risotto. You want to lightly toast

it and break that outside husk. are not using paella rice? No, the

idea is of a paella but without all the specialist ingredients. This is

really something I want people to be able to go out to any normal

shop and buy and have for dinner tonight. The traditional one is

bonba rice. That's more like a risotto rice? Yes. It is little

grains, stumpy grains, like pudding rice, like a wis Otto rice. --

a risotto rice. The sausage is salty, because it is cured.

last time you were here you made some. I did. Didn't Jose then break

it in half? Yes. And you've got this restaurant in Folkestone.

that's doing really well. Thanks for bringing that up, James. You

are like my publicist. We've been full since we opened. It is costing

me a fortune to put my family in there. It is really exciting. And

with the canteen as well, we've just opened up a new pop-up in

Covent Garden, which has been open for a few weeks. That's only open

until Christmas. Fantastic. That will be a good one to see. If you

want to ask a question: 08716 41 41 You will find Mark's recipes and

other studio recipes on bbc.co.uk/saturdaykitchen.

My rice is on the point of being cooked. What's that stock, chicken?

Plain chicken stock, but you can use fish. If you don't have these

stocks and you can't find them, water is fines, because you've got

so much flavour in the sausage. Paella is kind of a mix and match.

You've got rabbit in there. Most of the paella I tried in Spain has

snail in it. You haven't got a clue what else is in it! Rabbit and

snails? Everything but the kitchen sink. It is a peasant dish really.

That's how it started. I suppose they found the snails in the garden

and off they went. It varies where you are in Spain. We've got the

richness of the sausage, and the earthy flavours, especially with

the parsley. Squeeze in lemon juice. We finish off with these lovely

peppers. They are smoked, they are sweet peppers. You buy them in a

jar. Slice them up. Should you cover it? No. It is more like a

risotto. Half of stock, bring it to the boil and add more if you need

to. This is hot smoked salmon. Large flakes, if possible. Hot

smoked salmon is different from cold smoking. It has a different

texture. Because it is cooked, I don't want to ruin it and stir it

through. I tend to get my pie illegal to the stage where it is

completely ready. A touch more stock to loosen it. Flake that over

the top of the -- I get my paella to the stage where it is completely

ready. A touch for stock to loosen This works well with mackerel or

trout fillets. Well done, me. LAUGHTER Flake some of this over

the top. If you were going to portion this up, you would gently

fold that through. We are going to put the pieces of flaked salmon on

the top and finish it with a crack of pepper and extra olive oil on

the top, Spanish if you can get it, or anything is fine. Greek olive

oil as well. Very traditional in paella, Greek olive oil. Everybody

keeps talking about Italian olive oil. I think the Greek and Crete

olive oil... The Cretian olive oil is amazing. Remind us what this is

again? It is quick pie illegal with chorizo and hot-smoked salmon.

-- paella. Yum.

Emma, you have that one. Shall I pass them down? No, it's every man

for himself in this place. Would you say this is for one? Can I

start? Dive in. It's delicious. The salmon and the

sausage I think, you say you could put that sausage with rabbit as

well, but chicken would work. going to put clams in there but you

are allergic to shellfish. This tastes, this is delicious. Any fish

sauces I will always use a light chicken stock. We need wine to go

with. This we sent Susie Barrie to Surrey to see what she would choose

Mark's paella with hot smoked salmon is a beautiful dish with

lots of bold flavours. A bright, refreshing Sauvignon such as this

from New Zealand would be lovely with the salmon but overwhelmed

with the chorizo. If I was to choose a red I would need to find

something really soft and juicy so it wasn't clash with the spice or

overpower the salmon. So I'm sorry, James, but the right wine for this

dish is rose, particularly Spanish rose. I'm going to choose the

finest Navarro. It's the region right next door to Rioja. What is

great is that it mansion to be ripe and fruity as well as refreshing,

so it works extremely well with so it works extremely well with

spicy dishes. When you smell it it is like a basket of red cherries.

There's a touch of fruit sweetness here which will yourself set the

spicy paprika and the chorizo. It has fresh acidity to cut through

the richness of the salmon. There is just enough weight to cope with

the rice, the stock and all the elements of the dish without

overwhelming any of the individual flavours. Mark, this is my

favourite type of dish. Easy to prepare and delicious to eat.

Here's a simple and satisfying wine to drink with it.

I love Suzi's choices usually. It is a bit too sweet to me. I like a

rose to be a bit more crisp. I've not tasted one that I liked but I

don't like this one either. I'm not really, my husband says I'm a cheap

date, I have no taste in wine. I love this. It is a lady's drinks

isn't it? It is not one of our sort of beefy grings. Don't like at me.

-- drinks. Don't look at me. What do you think of the food? It is

I'm going to top up Emma's glass. Later on we have something

interesting. What is it again? depends what you want me to show

you. I'm doing a venison dish with roe deer, chanterelles and

elderberry gravey. Now it's time for our catch-up with Rick Stein,

who is off the coast of Naples These are called Cigarella, look at

the tail. They look like eyes. They are for camouflage.

These are particular to the Mediterranean, a bit like bal main

Bugs in Australia. Some good olive oil and garlic.

This is a rugged dish. Round here they don't finely chop anything.

Thick slices of garlic straight in there, just like that. I don't want

it to cook too much, so stir it around while I quickly talk to you

about the main element of the dish - tomatoes. I know you can buy

Italian tomatoes in England but they never taste like this. These

are full of flavour. I bung those in there. I'm going to cook the

mussels and the vongole quickly. A little local white wine. And the

must Pells and clams. They can all go in at the same time. I know some

are a bit smaller than others and they will open a bit quicker. I

stir them around in the hot wine. Bung a lid on and leave them for

Bung a lid on and leave them for two minutes. Now I get my sauce

back, put it back on the heat and drain the juice into the sauce.

I'm going to take that right down so that the pasta is coated with

the sauce. That's come down very nicely. Now to add the rest of the

seafood. The Si grks arella -- sigarella. And now the shrimps and

the baby prawns. And now for the clams and the

mussels. While this has taken about 15 minutes, obviously you've got

cook the pasta at the same time, which I've already done, for ten

minutes. You start it five minutes into the cooking, so it is nice and

alden at a. - and aldente.

I could go to a restaurant every night and eat this dish for a week

and not tire of it. For me it's one of the best ways of eating the

seafood. The way the sauce wraps itself around the pasta and the

People here are brought up on the simplest of things. Cue spend hours

discussing the benefits of a lemon, where the best lemons are grown.

You have that focus on ingredients and you care so much about them,

everything falls into place. It comes from the family and

respecting the generations and not wanting to change the latest food

fad. The thing that impresses me most about the Italians the

emphasis they place on quality. Italy is about passion and flavour.

They couldn't give a stuff about coriander and lemongrass. They just

want to know where the best tomatoes come from.

This is a dish called gremolata prawns. I bought the prawns

yesterday, they are beautifully yesterday, they are beautifully

fresh. Mediterranean cats are a Mediterranean cats

nightmare. You take a big pan and put extra Virgin olive oil in it,

Turn them over Then put in a lot of coarse

and then plenty of freshly-ground black pepper, lots of pepper -

you can put cayenne in, if you like. But this time, just fresh pepper -

it needs a bit of a bite there.

Eh! Get OFF! ..Excuse me, excuse me.

..I was talking to this chap who has a bar down the road,

and he says they can weigh three pounds -

they're like footballs. They're mild and sweet.

You can eat them like grapefruit, with sugar,

and you can eat the pith. It tastes like cucumber almost, the pith.

Plenty of that lemon juice, then turn them over, with the prawns,

and let it cook down.

Now you make up the gremalata, which is chopped broad-leafed parsley,

throw that in, and then some finely-chopped garlic,

then grate the zest of these lovely big lemons. Big, long lines of zest,

and chop them into little "pine needles" -

they're sweet, almost like shreds of ginger, turn everything over.

And one final thing, as my new chum will testify, you CAN eat the head.

You don't actually eat all the shell, but if you just...

go like that, it's wonderful.

All

All that

All that seafood

All that seafood looked delicious. There are so many great and Italian

dishes you can make. Something simple in Italian is gnocchi. I'm

using it in a soup with butternut squash. You could do it with

pumpkin as well. It is a winter warmer. To make gnocchi we've got

potatoes, flour, eggs and a touch of salt. This is a cheese from the

West Midlands area. It is a great West Midlands area. It is a great

cheese, particularly good for this. I want to get my soup on, with

onions and garlic. This is going to cook in real-time. One clove of

garlic chopped, a bit of onion straight in. Add butter, the

butternut squash. You've got seeds in the middle. Remove the seefpltdz

you can toast these off as well. I thought it would be good, because

Hallowe'en is coming up. You could have a nice pumpkin soup afterwards

that tastes of wax! A bit of white wine. And chicken stock. Similar to

what Mark used. Bring it to the boil. Add a touch of rosemary and

it takes just a few minutes to cook. Will you be familiar with this,

Saturday mornings and cooking. wasn't quite as adventurous as that.

It was more cupcakes and cookies. Cooking live is quite something.

I'm in awe of chefs that cook live like you. Had a six minute slot?

Six minutes. It always went over to about 16 minutes as everything went

wrong. It was meant to be six. you a cook before? I've been

passionate about cooking. My mother's an amazing cook. She

taught me to cook and I was lucky like, that because it is a dying

art, being taught to cook from a young age. It is a passion of mine

but I've never been formally changed. Obviously you've done

stuff on Going Live and Live and Kicking, a great grounding. And the

ability to cook quickly. It is cooking quickly, so I guess as a

result of that I'm not a nervous cook. Even in my own home I think I

cook like I'm on live tell y I I hurl things together. I always feel

like I'm on a time limit. You are going to talk about your cook book

as well. It is a sort of everything book. I didn't want to do anything

scary. I'm not a Michelin-starred chef. My style of cooking is very

much on the go mums. Die a lot of food where it is hurled -- I do a

lot of food where it is autumn hurled into one bowl. The book is

about how to put together parties, from styling tips to inexpensive

things. There's a bit of a minted and skinted approach. A bit of

inspiration. I wanted it to be something people could dip into.

Could it be kind to say it is like a British Martha Stewart? That

would be very kind. That's the kind of thing... I read the book last

night. Not only do you have stuff that's more adventurous to try but

stuff that the kids can try. I have how to make party bags, invite

ideas. That would be the aim, to be like that. So basically, to make

our gnocchi, this is mashed potato. It is mashed potato, flour. We've

got cheese in there. Combine it, salt and pepper, four egg yolks.

Combine it into a nice paste. love gnocchi. And roll it out. It

freezes so well. Perfect. It is one of those things cue make, for your

dinner parties. -- you could make, for your dinner parties. Trust me,

if I can do it, anybody can do it. Mind that jumper, James. Thank you

very much. I'm loving the jumper. He's got white jeans on today.

think you should be proud of your jumper. Wearing a jumper cover as

multitude of sins. 16 stone it hides, that's what it does!

LAUGHTER Mark Sargeant, I was your size when I was an embryo. We are

going to put the gnocchi in there. This is a portion for me, so these

Michelin-starred boys, it would feed six. We boil it. A touch of

cream in there. I was going through your CV last night and you've done

a bit of everything. You wanted to be a dancer to start with but Pell

into -- but fell into TV. I wanted to be Darcy busle but realised I

was destined to be third swan from the back. I fell into TV and was

passionate about telly. I did it until I got pregnant with my

daughter. And then I wanted to change direction so I could be at

home more with my kids when they were tiny. So I retired from telly

for a bit. I've done radio, worked with the lovely Alan Carr. I set up

a kids' shop and did that for a bit. A little entrepreneur. I have a

website as well. Now I'm at that stage where I am doing what I

really love doing - a bit of cookery, a bit of lifestyle, and I

come here and have yummy food made. Is that passion and

entrepreneurship passed on to your kids? My daughter is a fabulous

cook. She's a seriously good cook. She's now at that stage where I

will make something and she will come in and say, you need to add

more salt to that. She's always right. As soon as the gnocchi has

risen from the pan, I'm going to pop it into some butter. I like it

when you colour it with butter. loving the butter. I don't do low-

calorie food. You need to season it properly. Plenty of salt. It's a

common mistakes that people don't season it, particularly with salt.

Put some colour on the gnocchi. Have a quick taste of the soup. It

doesn't take long. Yum. It wants more salt. You would be surprised

when you do make it what it does take. I'm using a pit of Maldon or

Cornish salt. Stay clear of the table salt. I agree. I only use

that for blanching vegetables. Hallowe'en and all that kind of

stuff, I was getting inspiration from your book, the party theme.

I've done a Hallowe'en party theme. I love Hallowe'en. But come as an

aubergine? No, I didn't. You are so mean to him. That was harsh. Don't

you worry, I will get my own back once I've finished that. Don't

worry, I've got your number. A bit of cream on there. Some pumpkin oil.

This is fabulous. Whoa, that hasn't hit Norfolk yet. This is magical.

It is strong. Coriander cress seeds and there you have it, a soup with

home-made gnocchi. 6-and-a-half minutes. How many calories? Don't

you worry about that. It is about the same amount as there's Xs on

this jumper! That is, I'm sorry but that is off

the chart delicious. We'll be cooking for Emma at the end of the

show, will it be food Heaven, blueberries, with vanilla, in a

short crust pastry case, with clotted cream and custard. Or she

could face food hell, lamb cutlets with mozzarella, Parma ham, baked

in the oven with a ragout of artichokes, courgette and rocket

and parmesan salad on the side. Two great dishes. You have yet to

decide Emma's fate. Are you going for pudding? Heaven. My favourite

dish. I love you, Mark. Have you decided yet? Heaven I think. Loving

Sarah. We've survived the heat we've now

reached the final of the Great British Menu. 8 of the country's

best chefs have to cook four courses. They begin with the

Apology for the loss of subtitles for 68 seconds

starter and the judges have roped This is a simple dish, but the

flavours go boom. I like the fact that it is simple. It is clean,

concise cooking. It does what it says on the packet - shake, rattle

and roll. Right. Next up Andrew from the North East. In the heats

he served a cold meat and salad which bombed for its lack of skill.

For the finals he's come up with something different - corned

Yorkshire beef with salad cream and pickles with blue cheese biscuits.

All sorts of pickles here, onions, beet radio root, radishes.

pressure of serving a brand-new dish at this stage is immense. But

as Andrew brings his corned beef terrine to the pass he is convinced

this starter is in with a real Onion, beetroot Wonder if the

biscuit is meant to be that soggy, because the outside of it is

delicious, where it is really short and comibly. The middle is really

soggy but it is quite nice. It looks yund cooked but it doesn't

taste undercooked. I find this brick of corned beef really

unattractive. You could probably build a house out of it. If you did,

it would be the most tasteless house in the street. Now it's

He's serving Tiffin of Indian pea and spinach cake

who's struggled Aktar isn't making any changes,

with 11 separate elements, Aktar's starter is too complicated.

You under pressure, man, do you want a wee hand?

I am, get a hand off you in a second.

With so much to do, it only takes one problem

to knock him off schedule, and sure enough, disaster strikes.

(BLEEP) sake, come on!

No, these flowers are too big, so it's opening up.

A mistake like this could cost him the competition.

I'm trying to squeeze all the air out as possible.

His courgette flowers are finally ready, but the other elements

I don't think I delivered

as perfectly as I could have, but I got it out in the end.

Hopefully it was enough.

But will the judges agree?

A real tiffin box, isn't it fantastic?

Think of those arranged down the table, it would look spectacular.

Fun and... Ooh!

There's good... Theatre. Good theatre in all this.

The onion bhajis are still there.

He's taken no notice whatever of anything we said.

That is going to be soggy with the lid on it.

And for 100 people, it will not stay crisp.

It is a bit soggy, the courgette flower. It's beginning to go.

I think he should've listened, eliminated one or two pieces.

I don't think deep-fried stuff will survive 100 covers. Been there, done it.

The next chefs hoping to secure their place at the banquet

are Lisa Allen and Paul Ainsworth.

Familiar territory for you? I can't believe I'm against the champ on starter.

Lisa from the north-west is a calm and precise cook

who sailed through her heat. She won this course last year

and is determined to get to the banquet again.

It's pressure, cooking a starter again

cos obviously I won it last year

and I think that's an added pressure

and I really want to do wellso that's another pressure on top!

Paul has just found out the reigning starter queen is making a similar dish to his,

a variation on a Chinese favourite,- crispy duck pancake.

I've heard a rumour that you're doing pancakes.

Yeah, I am. I've heard the same rumour about you.

Lisa's serving...

I'm trying to twist the dish round, but use

very British stuff like pork and apples, pickled onion,

dipping sauce of apple and Worcester sauce, English pancakes layered up.

As Lisa takes her pork out of the oven, Paul is starting

to feel the pressure of going up against a former champ.

I'm very worried about Lisa's starter cos it looks amazing,

looked brilliantly. You could see the pork was beautifully cooked.

Lisa brings her shoulder of crispy suckling pig,

Jenga box of pancakes and dips to the pass.

Oh, this is smelling good! look at that beautiful pancake.

That is classy, and look, it perfectly fits the dish.

Make sure everyone gets some crackling.

Is it good or is it good?

I think the freshness of the onions and the acidity

from the onions and the apple, absolutely essential for this.

I think the pork is nice, but itis a touch dry, but with the juice

I can tell you're not loving it. I can tell.

No, I like it, I can't criticise it,- the cooking was there.

The pancakes were beautiful.

It's faultless. It is, but doesn't mean it's right.

I'll not jump all over it cos we have another four to go.

Now it's Paul from the South West's turn.

His version of this Chinese starter- consists of Cornish duckling

with asparagus, rhubarb, pancakes and smoked duck Scotch eggs.

Me and Lisa have both gone for the same idea.

but I'm hoping mine's got real powerful flavours, and a bit different.

Paul plates up his garnishes, quarters his Scotch eggs

and arranges his duck on to the platter

before bringing it all to the pass.

Happy? Yeah. Looks lovely. Really good.

This dish just says "Come to Daddy."

LAUGHTER

Colour combinations are beautiful, the pink, slightly browny-grey meat

and lovely green bits of thin asparagus and spring onion.

My first reaction is the duck remains a bit dry.

Slightly don't understand what to do with it.

I'm expecting more moisture. Rhubarb's a lovely contrast.

The rhubarb brings out the rich, deep meatiness of the duck.

I think it's such a lost opportunity not to have crisp skin.

Remembering Lisa's dish, it was fun.

We're discussing this dish very, very seriously.

It's not a smile around here, we say it's a bit this and that,

there's no sense of joie de vivre you got from Lisa's dish.

It's

It's going

It's going to

It's going to be a tough decision for the judges. You can see how

they get on and how the remaining chefs do with their starters in 20

minutes. Still to come, Keith Floyd is in

Wales, after taking over a bar in Mumbles to cook cockles and laver

bread. It is up to Mark and Galton to

hatch a plan. I that was good. I'm on fire! That's the Saturday

Kitchen omelette challenge later on. And will Emma face food hell, or

Heaven. Galton, are you going for the lamb or for the pudding?

going for the pudding. I'm a pudding man, like yourself, James.

I've just guessed it James, you've actually come as a blueberry!

That's the last time he's going to be on. Black black black, it's

great to have you back. Nice to be here. And on the menu is something

very seasonal. Absolutely. Now is a great time for venison. This is a

loin from a roe deer, a small deer, bigger than a muntjac but not as

bigger than a muntjac but not as big as a red deeper.

There's a substantial difference in size. The red deer are very

flavoursome but can be a bit too strong for my liking. I believe

this is the first time you've had venison? I've never had venison.

This is a first more me. The beauty of venison is there isn't a lot of

fat. You do need to trim a bit of the sinew off it. But as far as fat

goes, there isn't a lot on there. When the pan is hot I'm going to

seal it well. Game is a huge thing for you at Morston Hall, as you

well know, James. I do. You even shot a bird once didn't you? It had

feathers on it. You are a crack shot. I'm not as good as he is.

He's got all the gear and no idea! He's got this dog. I've got to tell

you story. Don't start on Daisy, please. The clue is the gundog,

Daisy, the most disobedient dog in the world. This was the first shoot

I had ever been on. He had this dog that was in the back of the 4x4,

tail wagging, ready to go on the shoot. The lovely mist was coming

over the hills. This poor old lady whose farm it was came out with her

pet, wire-haired terrier. It wasn't wire-haired for long! Daisy treated

it as a rabbit and ran off with it! We had only just got there! Back to

the venison. You need to seal it well.

That was one of the most extraordinary events of my year

last year. Sit it on the trivet and place it into a hot oven, 200 or

400, gas mark 6, for 8 to 12 minutes. I want to talk gravy. This

is a venison stock, beautiful and gellied. It takes a time to make a

really good stock. You can buy veal stock. So you tell me, James. In

the home kitchen that's the way forward. You can get them in tubs

now. I think they are great value. I'm sure it is sensible to do

something like that. I'm warming the gravy up. I'm going to fry off

some shallots. They are going to go with my wild mushrooms. Are you

alright, James? I'm setting that on 8 minutes. It is not a laptop,

James. It's an oven. I want to talk wild mushrooms. These are winter

chanterelles. I split them in half to make sure there's not a maggot

in the middle. Generally speaking you would put them into a pan and

fry them. We have this banter all the time. James does what a normal

person would do in their home. them in a pan. Yes. I clean them up.

These beautiful ones we clean the stems. And the difference is

�28.50! We do pay about that. been to Morston Hall. It is quite

spectacular there. You are celebrating 20 years now? Next year

is our 20th year. I was a child when we started. And now 20 years

on, it's gone in the blink of an eye. It is amazing. But still the

same ethos with the food and stuff? Absolutely. We've been fortunate

and retained a Michelin star for the last 14 years. While you don't

set out your stall to achieve Michelin stars, once you've got one

you don't want the lose it. You just try to cook as well as you.

You are cooking the British or aren't new I'm eating most of it.

It's great. Put this kale into boiling water. You want these like

soldiers? They might be soldiers up in Yorkshire. Crikey. They are good

sized soldiers. These mushrooms take seconds. And then elder

business. - - eld business. -- elderberrys.

These are still around a lot of hedgerows from where I am and it is

great. You can use blackberrys. Great flavour, great to put with

game. The last time you were on, Norwich, your Football Club...

aren't going to start are new remembered it. The producer

reminded me, you said if Norwich went up would get a Norwich City

tattoo, is that right? Yes, well James, very a Norwich City tattoo.

Do you want to see it? It's on my bottom. Not particularly. What is

it off? A little cannery. A yellow and green cannery. I want to see it.

Does it say "Norwich"? I have an aversion to needles. What have you

done, Tipp-Exed it on! I was in and out very quickly. But it is there.

How did you know it's there? Because I felt it. Get back on to

cooking. No, does it say "Norwich" on it? No, it's the Norwich emblem.

OK? We are nearly ready to serve this: what goes on here are the

mushrooms on the British or toast. You could use ordinary white bread

if you wanted to. Give me the venison, please. And then what I

tend to do with this. Perfect. I think venison loin should be served

pink. Delia's phoned in just now. Here we go. She asked if she could

have her name on the other cheek if they win. LAUGHTER Queen deal la ia

can have anything she likes. Dear old Queen Delia. Now add the

berries. Don't you want my kale? am going to use it. I love kale. It

is lovely stuff. You don't get any more seasonal

than that, do new That's a seasonal dish, roe deer, mushrooms on toast,

elderberry jus with curly kale. Do you want this? That's my quince

jelly. I wanted to talk about that. Home-made. A beautiful thing to go

with any game dish. Talk about it while we are coming over. How do

while we are coming over. How do you make it? With quinces. You boil

the quinces in water, take out the liquid, strain it, take out the

liquid. For every pint of liquid you have it is a pound of sugar sna.

That's delicious. Don't sound so surprised, Emma. The secret is not

to overcook it. It's gorgeous and your quince jelly is fabulous.

to Guildford to see what Suzi has chosen to go with this gorgeous

deer. Galton's roe deer dish is like

autumn on a plate. It deserve as fine, heart-warming red wine to

drink with it. Given the savoury, sweet and earthy flavours in the

dish, this Rick ockka could be a traditional match. But I would like

to try something different. I'm going to stick with Spain but a

wine from a less well known region, it is the Lamatum Ribera Del Guero

2008 from Ribera. It is the type of succulent autumnal wine I'm looking

for. to find an inexpensive Ribera like this is rare.

This wine as aged in American oak. When you taste it, there's a creamy

texture and flavour to will compliment the brioche and hazelnut

perfectly. It has fruit to balance the venison and elderberry jus. And

it has earthy notes. Galton, you've given us a fantastically seasonal

and innovative dish. Here is something really stylish to drink

Having tasted that, can I approve of that one. I didn't like the rose

but I like this one. I have never known tow criticise wines. This one

is lovely. The cheap date prefers the rose. I think �6.99 for a bar

gain. Girls? Lush. Really nice. amazing dish. Really good. I have

got to say, Suzi, this wine more than makes up for that rose. This

is fantastic. And great with game awe good with any red meat. Just

under 6 quid a bargain. Back to the Great British Menu Grand Final to

see how the chefs fared with their are stoic Highlander Michael Smith

and Michelin-starred Hywel Jones from Wales.

Michael will be the first to the pass.

His simple, tasty menu won in the Scottish heats, but will it stand up to

For his starter, Michael is serving:

What bread's that?

This is the Struan toast.

Struan? Struan is a Hebridean vegetable bread.

Now Michael has seen the other starters

that have already been served, he's wondering if his low-key dish is a bit too simple.

I'm providing the canapes for the banquet. Before the soup. Are you making a sandwich out of it?

Andrew is quick to exploit Michael's fears.

So no fireworks like this morning?

No shake-in-the-bag? No towers of this, that and the other?

It's a general introduction to the menu.

It's more about breaking bread together.

Michael brings his understated bread and cheese accompanied by

a bowl of toasted seeds, grape jelly and tomato salsa to the pass.

Just take some of the dangerous toast.

This is a spectacular display of bread.

It looks like those photographsof magma exploding from a volcano. Almost surfboard-type...

Now, what do we do?

Do we dip the bread in there?

I think you use the spoon.

There's honey on the top of this.

Whatever it is, it's going to be messy for sharing.

I think this is one of those dishes which you remember for quite a long time after you've eaten it.

I'd quite like to like it, but it's- technically impossible to like.

The cheese is just passing muster,

the salsa is not seasoned enough, and what's the jelly for?

Once you put it together, the cheese is gone.

It is simply not good enough for the People's Banquet.

Next is multi-award-winning Welsh regional champion Hywel Jones.

His technical wizardry won him his heat, but are his dishes spectacular enough

to wow the judges or will they be too safe?

He's serving his twist on a classic Welsh lamb broth, cawl.

But the pressure of the competition- is getting to him.

This dish did well in the heats for its precision and clean flavours.

But the judges felt it lacked a celebratory feel.

Hywel, what are you doing? All under control, lads. Cool, calm, collected?

Broth is on the go there.

A nervous Hywel gets on with making the changes to his dish.

Instead of putting his vegetables in the bowls, he's putting them into the broth.

The lamb and sweetbreads will be served on a board and he's adding some bread.

Hywel's not the only one serving a lamb broth.

So is fellow Michelin star holder Tom Kerridge.

That fact isn't exactly boosting Hywel's confidence in his dish.

You're doing a lamb broth as well,Tom? I am doing a lamb broth, yeah.

Mine's not with Welsh lamb, though.-Well, no, it wouldn't be, would it?

Hywel pours out his stock, puts his- lamb and sweetbreads into copper pots and brings it all to the pass.

Ooh, it smells so good.

You're dribbling again, Prue. Mmm.

I think this is lamb fillet here.

I don't think we cut up the lamb before, did we?

This is a high-octane soup.

It's the elegance of it and the purity and the balance of the flavour.

Texture as well cos you've got little crunchy cubes

and you hit a bit of soft jelly, and then you've the texture of the meat, and the stock is fantastic.

Yeah, I'm sort of desperate for this to do well simply because it is just so good.

My only concern is, is it right for the occasion?

This dish, for me, it's got quite a- big meat content, but it's so light

that you're just scratching round for more of it.

However, to me, it doesn't have thesmile, the fireworks, the laughter, that showmanship, if you want.

I'm just not sure whether it's enough.

It's a hard one, this.

Last to the pass today is Tom Kerridge,

who cooked the main course for the Prince of Wales last year and knows- just how tough this competition is.

His dishes are ambitious and complex, but will they take him to the banquet once again?

It's a bigger and bolder dish than Hywel's lamb broth, but will it taste better?

What's on the agenda today? Spring lamb broth. Another soup?

Another soup. Two lamb broths.

There's a pastry lid, spring onions,- some lamb breast, some lamb sweetbreads, bit of lamb...lamb.

The judges thought this dish wasn't- quite on the money, so Tom has made some changes since the heats,

scaling the size of the dish down and blanching the onions to lessen the strength of the taste.

How are you presenting it? In some sort of big funky bowl?

It's being served in a puff pastry lid. Whoo!

In the heats, his pastry lid failed to rise properly, vital for a good first impression.

But although his pastry has formed a pleasing dome this time,

he's worried about how well his dish will be received.

Pressure going up last, it's a big 'un.

I worry that the judges have had seven starters and now they've got another starter coming.

It's like, "Oh, God!"

There you go, chaps. Good luck.

Tell me that doesn't excite you, Glynn.

What I want to know is where the other three are.

Last time, he didn't manage to get a dome. It was sort of flat on top.

And that looks fantastic, much more dramatic.

You can imagine this, can't you, on the table, 100 people with...

Everybody doing this.

Having to chop round like this and having to serve it out.

There's some beautiful little chunks of lamb in the bottom. So we've got some turnips.

Battle of the soups.

Well, this one has a more theatrical element to it.

Will it be as beautiful?

Or as light. I'm not sure that thetop is meant to be eaten any more.

It's lost that lovely gooeyness.

This soup, compared to the last just really quite ordinary.one,

The cawl was a Champions League, that soup, and this is about League Division Two.

It was a nice bowl of soup, but is it going to be good enough

to go out there as the starter? I don't think so.

You

You can

You can see

You can see how the chefs get on with their fish courses on next

week's show. It's time to answer a few of your

foodie questions. Each caller will help us decide what Emma will be

eating at the end of the show. On the line is Julia from Wandsworth.

Hi, James. Hi, what's your question for us? I have a lot pot of

mushrooms and I want to make a gorgeous, tasty soup. I'm

vegetarian. Are these wild mushrooms or button mushrooms?

normal mushrooms. A nice vegetarian soup to go with that, Mark? The key

thing is to cook your mushrooms down first in butter. I'm sure you

can have butter if it makes up for the chicken stock. Sweat them off,

get all the natural flavours and you will see a lot of liquid come

out of it. You can add water or vegetable stock. You've got so many

flavours from the wild mushrooms that water is perfect. Bring it up

to the boil but don't boil it for too long. Add a touch of cream and

blitz it. It is really fantastic. The key thing is to cook the

mushrooms until all the liquid gets out. You can do it with that

gnocchi as well, maybe thyme gnocchi if you didn't want the

cheese in there. Inspiration for mushroom soup. What dish would you

like to see us cook, Heaven or hell? I would like to see the

blueberries. Heaven it is. Thank you for your call. Pamela from

Bangor. Are you there? Yes, James. What's your question? I have a 1.5

kg pork neck fillet I have never cooked before. I don't know what to

do with it. Is it bone in? Bone out. I would treat it much the same way

as if you are doing a hotpot. You would cut it into 1 inch cubes.

Flour it. Quickly seal it. Cover it with vegetables and cook it like a

hotpot for a few hours. It is not as tend ter. You can't pan fry it.

Treat it like a stew? Or you can do a nice tikka. Get a chicken tikka

recipe but use the pork. Mar Nate it. Delicious. What dish would you

like us to cook at the end of the show? Hell. Blimey, you were right

in there! Ben, are you there? How old are you? I'm 12. Ben from

Chester, what would you like to ask us? The perfect roast, please.

Roast beef? Yes. First of all you have to go to the shop and buy it.

I who go for forerib. That's the tastiest roast beef. It is

literally four ribs on the bone of beef. And I would personally would

smear it with salt and pepper. I like putting a bit of curry powder

on the top as a seasoning. Have your oven set at 200, 400, gas mark

6 and cook for about an hour and a half. Or two hours with the forerib.

I would say do the oven slightly hotter, because you need to sear

the beef. Sit et as high as it will go. Put the beef in, 20 mints, and

turn it down to 180. And then your kitchen is covered in smoke, the

fire alarms are going off... Sirloin and forerib are the two

that you want from the shop. You mentioned one, brushed with curry

powder. I would put English mustard on the top, or salt, or celery salt

on the top. On the website we've got Yorkshire puddings to go with

it. What dish would you like to see us cook at the end of the show?

Heaven, please. 2-1 to Heaven. Down to business. A three-egg omelette

cooked as fast as you can. There is not much between them. A second in

Formula One is a big difference. Commiserations to Wales. They

This is looking quicker than it was last week.

APPLAUSE Impressive. This is not that impressive. I've got to taste

it. Did you deliberately not put the butter in? I did put it in.

That ain't cooked. I wouldn't pay for either of them. I would give it

to you, James. You did it. Nowhere near quicker. 25.2. You weren't

quicker either. I really wanted to put this on the board, because

look... With your new beard. I was about to say, update the picture.

Will Emma get short crust blueberry pie with home-made custard, or food

hell, the lamb cutlet with basil. Now a classic slice of vintage TV

from Keith Floyd. He's in Wales cooking with laver bread and

cockles. He's having trouble but when I came into Colin's

I was impressed by the fact that great artists used to come here -

Wynford Vaughan-Thomas came here.

He wrote to me once because he had trouble with his pollacks.

Kingsley Amis wrote one of his books in the Mumbles. It became the film "Only Two Can Play".

Anyway, we've come here for something special, cockles. Richard, right in on the cockles.

Not things in jars of vinegar that have been packed in Holland

and left stewing on a supermarket shelf for ten years.

These have been picked... You didn't do that right!

These were picked by caring people.

They're not salted or vinegared. They're fresh. They're delicious.

The other brilliant thing from the Mumbles is laverbread.

This has been cooked for about six hours. It's like slimy spinach.

It's very nice - and good for you.

Colin here makes a fabulous gratin of cockles and laverbread.

It's very easy to do.

The ingredients are some poached cockles,

fresh breadcrumbs with Welsh cheese grated into it,

some laverbread and garlic butter.

Can you look at me a bit? We're having a lot of trouble with Richard today!

Put a bit of laverbread into a little gratin dish.

Then put lots of lovely, fresh cockles on, like that.

We sprinkle our breadcrumbs and cheese over the top.

A little bit of garlic butter and - up to me again, Richard - we pop that under the grill...

for 3 or 4 minutes till it's golden brown, crunchy and delicious.

Meanwhile, have a look at this. It's...really interesting. Do pay attention.

Now to the gentle art of cockling.

Well, it SHOULD be the gentle art.

All you need is a humble rake, a plastic bucket to fill,

a vast expanse of unpolluted shore and an idea where they're hiding.

But I didn't know that you also needed a licence.

I think it's a bit mean of the white fish authorities to call up the cocklebusters

to drive people from the beaches.

Apology for the loss of subtitles for 68 seconds

A brilliant try but there's more to life than rugby, there's cooking.

All

All we

All we need,

All we need, Margaret, is to try this. I can only cut this once,

because we've only got one duck. It's pink and beautiful. My

goodness me, can I have a sliver of that.

That's brilliant. That is really superb. Unlike any other duck I've

tasted, it has a succulent and juicy flavour. You know what you

drink salty duck with? Margaret's elder flower champagne, which is

also quite unlike anything else I've tasted. It's brilliant. This

next bit is my contribution to vegetarian cookery, something

really close to my heart, get it? Can't stand the stuff. This is a

Glamorgan sausage, made from tangy goats cheese. Have a sniff, it's

wonderful. You chop that up, add to chopped onion, bind it with egg and

breadcrumbs. You form it into sausage-shaped things and you roll

it in the breadcrumbs. Margaret tells me she sometimes puts chopped

tells me she sometimes puts chopped nuts around it. A fluent panning

shot... It is a tracking shot actually, Keith. Add salted bacon

to get the grease into the hot pan. Pop these in for three or four

minutes each side. How many sides does a sausage have, I hear you cry.

Several is the answer. This is a coracle, the most ancient boat used

by mankind. They use them to catch sea trout or salmon. I refused to

go in one of those, especially after my wounds sustained while

playing rugby. In the meantime I'm going to have a slurp of elder

flower champagne. This is something they cooked earlier. It is

beautiful, but what is it? That is one of my latest creations, laver

bread roulade. It is a seaweed found on the shores of Wales.

That's combined with eggs and made into this cooked souffle, which is

then rolled, and filled with low- fat cream cheese, flavoured with a

little orange. Maybe you could put ham in. As you wish. It is used as

a starter. Or as a nice buffet dish. Did you mind if I savage tend of it

just for a little taste? This laver bread is really good news. Have a

whizz round here... I can't whizz round. A close-up on this, Richard,

please. This is what a golden brown sausage looks like. It is time for

me to taste one and to say thank you very much in Welsh to market.

How do I say goodbye? Goodbye. That's Irish, not Welsh. Thank you

very much indeed. Now it's time to find out if Emma

will be facing food Heaven or food could be done be mozzarella, Parma

ham, breadcrumbs. It was 2-1 for heaven on the phone. I've been

bribing them, telling them how much I loved them, that they are

handsome, talented chefs. It worked, because it is 6-1 to food heaven.

Bring it on! I want tow make a custard, please, Galton. Don't you

love custard?? Norfolk we call it custard, James, not cuustard. Flour,

salt, butter. Buuter? Yes. I love custard. We are going to

take these little pots here. Lightly butter them. We are going

to use our blueberries to fill our pies. Butter these moulds. To make

our blueberry filling, he is mixing these with his fingers, light and

delicate. We've got the blueberries here. To match your sweater. Good

girl! Don't you start as well. They've all been tweeting. I don't

tweet. I'm going to get you tweeting. James Winter says they

are all tweeting about you apparently. Really? Oh, good.

like that. Hopefully nice things. load of rugby players up and down

the country are very happy. Oh, yum. Do you want me to do anything with

this custard? Can I move you over to that direction? Shall I get a

wooden spoon for this custard? people to make the custard. This is

how I would really like to cook, with all three of you in my kitchen.

It would be great. Roll this up and use a tiny bit of flour. Instead of

using a wooden chopping board, this is where stone or slate is very

good. Not really slate but stone or marble, because it is cold. You

need it cold, because when you are doing short crust pastry, it is

crumbly. You don't want to add too much flour, or it will be even more

short, so you need to keep it cold. Hopefully Mark will have it ready.

I'm a terrible pastry chef. idea with this is you make it as

thin as you possibly can. You are supposed to be concentrating on

that, Emma. I am, I'm a woman, I'm multi-tasking. You can tell I would

irritate a chef, because I'm doing stuff, which is annoying. But my

wife gets in the way. I'm admiring your pastry making. Tell me about

this tweet. What do you do to tweet? You just start tweeting. You

set up an account. You go on to Twitter and you set up your account

and you tweet people like me and Mark. We redefeat to other people.

Galton. I'm an ex-tweeter now. tweet Gordon and me. Galton. That's

my fault. You are thinking of Gordon the Gopher! LAUGHTER Anyway,

you tweet. You tweet and we retweet. We have a little chat. I might have

tweeted you saying, "Loving your sweater" or something more

interesting. But people are taking the Mickey out of me. I'm sure

loads of people are tweeting to say you look gorgeous. No, my producer

says, "There are some" which means there are about two. I'm sure

there's more than that. That's how it gets going. We start tweeting

the, recipe tips. I spend my life trying to get away from everybody,

not telling them where I am. This lovely lady in a restaurant the

other day called me out of the kifpb. I was thinking she was --

out of the kitchen. I thought she was going to mention the greatest

chef we had on the show so far. I was called out of the restaurant. I

said, "Is everything alright?" She said, "Yes, my dear" I wanted to

say something. "You don't look as fat as did you on TV" which was

nice. Which is why you are wearing that jumper. Or you would have

tweeted it. Meanwhile, my pie is done and we are still making our

pastry. Get your own back. This is your show. Uns you've got your

pastry like, that -- once you've got your pastry like that, rest it.

Never make pastry by machine. Rest it in the fridge. Always make it by

hand, never by machine. It toughens up the flour. I agree with you,

James. We're old school. That's got water, sugar and the blueberries.

Crush them with the back of a spoon. We've got a little compote to go

with it. There is not a lump in that custard. I watched him make it.

Egg yolks, a bit of sugar. Cream and milk. That's how you make a

custard. You can tell when it's ready, it coats the spoon. I could

have that for breakfast. You could say, "Galton, that's a good

custard." Or Gordon or Mark. Or any other name I come up with. These

can go in at 350 Fahrenheit, 170, gas Mark 4. They want 20 minutes to

half an hour to bake away. You want to make sure the base is cooked.

Leave them out just for three or four minutes. That's where we go

wrong with me. That's brilliant. Gorgeous. Pastry chef for a long

time. You make the filling so... You get the pastry thin enough so

you should be able to see the blueberries through it. Look that

the one, it's perfect. Can I have three? Thank you, boys.. That's

beautiful. With your short crust pastry could you do savoury in

there? You can do. I would serve it in my restaurant like that. This is

how Galton... Not any more. difference - �25. Compote of

berries to go with it. I'm in heaven already. Some of the liquor.

Clotted cream to go with it. When do I get the eat it? Now. Great.

Yum. This looks so exciting. I'm not going to do it elegantly. Does

it matter? Bring the glasses over, girls.

Ooh. James, that is honestly. chosen a Hermit's Hill Botrytis

Semillon, Australia. From M&S. In the meantime this is �6.99.

I've had enough of this jumper. I'm going to put it on an auction site.

Can I take it home and wear it? could use it as a marquee line.

could use it as a marquee line. so happy. Well, that's all from us

today on Saturday Kitchen. Thanks to Mark Sargeant, Galton Blackiston

and Emma Forbes. Cheers to Susie Barrie for the wine choices and to

our chef's table guests, Sarah and Kate. All of today's recipes are on