15/10/2016 Saturday Kitchen

I'm Donal Skehan and I'm ready to get going with 90 minutes of

world-class cooking. This is Saturday Kitchen Live!

Welcome to the show! We have a great line up for you, live, today. Making

his Saturday Kitchen debut is Brad Carter from Carter's of Moseley in

Birmingham. Keeping him company, making a welcome return, is the

fantastic, Amandine Chaignot from London.

Welcome to you both. I have to reference the fact you have

fantastic slews on. Brad, I feel you could have stepped up a little bit.

To be fair, I'm wearing them for service.

Now we have a shim of game today. Brad, what are you cooking? I'm

cooking pheasant dumplings with squash broth and pumpkin oil.

Lovely flavours. Amandine? A roasted grouse with

turnips, girolles and blackcurrants. Brilliant flavours. So it sounds

like it's game on! Also on the show, classic clips from Rick Stein, Tom

Kerridge, Ken Hom, Ching-He Huang and the Hairy Bikers. Our special

guest this morning is a busy actress, recently graduated from the

award-winning come Eddy drama, Fresh Meat, to go tonne play, a doctor and

a police officer and a PA in a new show.

Please welcome the fantastic, Richard Nixon.

So, are you ready for this? Yes. Tell me about your knowledge of

food? I'm rubbish at cooking, apart from poached eggs. I can do them

amazingly well. Like advert-style... It's magical! OK! Wow! That's quite

a promise. Yeah but I'm not really the cook.

But, yeah... You're looking forward to today's dish, maybe? Those ones

yes. But not food heaven and hell? No.

Well, I am cooking later for you, one of the Englishes will be either

food heaven or hell. So which dish is food heaven? Food heavien is

Italian food, so spaghetti carbonara with garlic bread, with a nice glass

of white wine. So, I have to be specific with that.

And what about food hell? Seafood! Fish, anything from the ocean! So

literally all seafood? Look, now. Really? Honestly.

Could we not tempt you with something beautiful? The more it

looks like being alive, the less I want to eat it. So any fish-shaped

fish. OK. What about fish fingers?

Possibly. Well, we are not doing you fish

fingers! So, for the food heaven it is spaghetti carbonara with garlic

bread. Cooked with egg yolk, cream, parmesan cheese and served with

golden garlic bread. Why mess with perfection.

But if it is hell it is fish. I will fry fillets of trout with beetroot

and fennel served with a salad with orange segments. There is a lot of

your hell in there? Honestly, I would not glance at it on a menu.

So, you will have to wait until the end of the show to find out which

one you get. If you would like to ask a question.

Call us today. If we get to speak to you, I will

ask you if Kimberley should face food heaven or hell. If you are

watching on catch-up, don't call, we have gone home.

Brad, you are up first, what are we cooking? We are cooking pheasant

dumplings with squash broth and pumpkin oil.

Wonderful. So we are going with the dumb minx

first? What is interesting about the dish, would you call it a soup?

Yeah, I like the word broth but it is technically a soup.

So, we have the dumb links. I start by frying the pumpkins. It has been

finally chopped and then it will be fried in a generous amount of

butter? A third of that. So a generous amount of butter but

these are proper autumnal ingredients? Yes. We have blitzed it

smaller so it has more flavour. The quicker it cooks, the more it tastes

of squash. I like this, the idea of chopping it

finally and cooking it out, you get an interesting texture in the soup?

It helps with the blending. You get a nice finished soup. Very smooth.

Pheasant is an ingredient that not everyone cooks with but it is a good

introduction to game? Definitely. It is the ultimate introduction to

game. It is a little bit more... Not as gamey as grouse.

I feel we have to reiterate that there is a bit of game competition

but it will be all fine! Yeah, I mean, people say it is a really

strong chicken but there is a little more to it to for me. So it is

versatile. Tell me about the mix you have going

into the dumplings? We have minced the pheasant so it has the fat from

the skin on the outside, the offal, we put that from the bowl with other

ingredients to help it to bind. OK. The seasoning that you have and

the ingredients into the dump ling is simple? It is like any

traditional dump ling mix or stuffing mix.

This makes the mix lighter with the flour, so the finish is lighter and

softer when you eat it. Now, tell me about your restaurant.

It has held on to its Michelin star for a second year in a row. You are

only four years at it? It is an amazing achievement to get the

Michelin star. I always say it is the Oscar of cooking.

It is true! We started to open the restaurant that would be good to go

to on a night off. Me being a young chef, I didn't want to go to a

pretentious restaurant, just somewhere where you could get good

food. But this has been great. And you do almost all of it? Well,

we split it half and half. There is front of house, with Katherine but

if we get a call from accounts, they are either put through to me. So we

almost try to do everything. Now the word on the street means

that the hefty workload has prevented you from getting out.

And you have had a fiance for three years! I think we have cancelled

five weddings now! It is only because we book it in, we have our

friends, the venue, the place to eat the food, then all of a sudden we

realise we have not invited anyone to come to the wedding.

That could be a problem! It is down to time. The time is flying by, us

not getting round to do it. So now she is watching this live on

television, there could be trouble at home? No, no! It is going to

happen! It took me ten years to propose to my wife. I understand it

takes time. We're in the same boat.

I understand! So, you have herbs going into the dumplings mixture?

The herb, a splash of white wine, the salt and pepper. Sprinkling in a

little bit of sage. That is strong, so just a little. Thyme leaves and

one egg. Then we will shape the dumplings.

So I am zesting up orange, that will be added to the soup mixture. These

sorts of flavours they work really well together, the orange with the

orange pumpkin. It comes together beautifully? Definitely. It has a

Hallowe'eny type feel to it. We always put it on our menu at this

time of year. So you are looking at putting on the different squash

versions as well. But this is going on the menu as of next week to

replace what is on there at the moment. I always look forward to

doing the game season. It is a big part of what defines the restaurant,

being British. It is a massive part of what we do through the winter.

Amandine is the sort of Hallowe'en cooking you do in your restaurant?

Definitely. But I'm not afan of cooked orange. I may avoid it.

But you may have to try the soup in a minute! I will! We are adding in

butter to finish this off. Then the orange goes in. We will add

a little bit of beat with the cayenne pepper.

I love that. It is a subtle flavour but add a tiny touch and it is

subtle, you can ruin a dish if you add too much.

It is a good background heat. But you don't want to make it too hot,

just enhancing the flavour with the cayenne pepper.

So, the butter, the cayenne pepper, the orange zest and juice and the

pumpkin. You blend it for a long time? 10 minutes on a high blend. We

really want the smooth consistency of the broth. That is the whole

point. The way we have cooked it, it has a lot of the squash flavour. For

me it is all about the flavour. It has to taste. To finish this off,

we have the dumplings, the soup but also, the addition of the pumpkin

seeds and oil. Obviously the pumpkin seeds, they

have a really nice, nutty flavour. That is toasted off. A couple of

minutes in a pan or an oven. This is the Virgin oil that is made from the

seeds. So this has a really nutty pumpkin flavour.

Oh, yeah. It is good for dressing salads with.

We have been doing a caramel with pumpkin seeds and the pumpkin seed

oil. Brilliant. If you would like to ask

a question, please give us a ring. So, back to the cooking. We have the

pumpkin soup coming together nicely. The dumplings ready to go. To serve

it up, it is a simple process. This would be a starter in the

restaurant? It is one of the first dishes on the menu. But it is

sizeable. You can size it up. Add more dumplings or soup and have it

as a lunch dish as well. I was looking at your menu, what

struck me, you make your own blood sausage? Yes.

It is a big thing. The meat features heavily on the menu? We will buy

whole, so buy a pig, a half or a whole and break it down. We have our

own fridge for dry-ageing. We make blood cake. We make everything.

You keep your eye on the ball! Yeah. So, to place this up, we have the

dumplings, the pumpkin seeds and the pumpkin oil. I love how easily this

comes together on the plate. Tell me your love of dumplings. It is not a

traditional English thing. This is fusion going on? This comes from my

love of dim sum. Dim sum Mondays! So, this is just

like a British version of that. You are using this pastry that you can

use for pasta. But I think that the dumplings themselves are really

nice. And the won tonne wrappers are easy

to use. You see people using them in place of pastry or pasta dough.

Yes. So, you are finishing it off? The

dumplings are in. I like to cover the soup, so there is an element of

surprise. Then the seeds and the pumpkin seed oil. This is the

finishing touch for me. Wonderful, so remind me of the dish,

the full name? So, it is pheasant dumplings with squash broth and

pumpkin oil. It looks wonderful. We are in

business. First dish out. You don't like orange. Are you feeling

nervous, Brad? The smell is really wonderful. Dig in and try. You go

first. No fish here, Kimberly, we are good to go. That is amazing.

Wow, that is really good. We are off to a good start, fantastic.

Amandine, has it converted you? I really like the seeds and the oil is

one of my favourites. It deserves a brilliant wine, and Susie Barrie is

in Hastings to commemorate the Battle of Hastings 950 years ago,

let's hope the wine is not that old. I'm here at Battle Abbey because

this weekend marks the 950th anniversary of the Battle of

Hastings. So before I head into town to find some winds, let's take a

little look at where it all happened.

With such creative dish as Brad's, there are many routes you could take

the wine. You could be guided by the pheasant dumplings and opt for a

light read. Or you could be led by those toasted pumpkin scenes and

choose something like this OK honeycomb Chardonnay. But when I

tasted Brad Potts macro dish, the two favours that sang out whether

squash and orange, and the style that worked best was a dry white

with plenty of bright yellow fruit and refreshing acidity. That's what

I have here, the Jordi Miro from north-east Spain. Spain is

undoubtedly best known for its red wines, especially red Rioja. If you

are on the hunt for unusual whites to surprise your friends, it's a

great place to look. This is from just west of Barcelona, and it's a

blend of mainly Widegren ash with Micah bail. Now, this wine smells

deceptively subtle but when you tasted you get a mouthful of citrus,

zesty fruit that perfectly matches the flavours of the squash and

orange as well as complementing the game units of the pheasant. The

crisp acidity really cuts through the richness of the broth and has

enough weight to stand up to those toasted pumpkin fields and oil. So,

Brad, I was determined to find something a bit different for your

fantastically innovative dish and I hope you'll agree this is exactly

that. Cheers! A white wine, what do you think,

Brad? I think it's great. It's quite full-bodied and goes well with the

dish. Generally at the restaurant we would serve it with a light red but

this goes very well. Amandine, is this the sort of combination you

would see? It's pretty unusual for us Frenchies as well to have a white

wine with it but it is good. And Kimberly, you are just happy with no

shellfish? Absolutely. Amandine, what will you be making? Really sees

no garnish on Hout Phil at. Still time for you to ask us a

question. But please call by 11am. Or you can tweet a question. Now

time to join rick Stein on the final leg of his job around Germany and it

seems he's attracted a local television crew. So let's take a

look. The Germans have a great love for

all things surreal and they were determined to make a documentary

about us with two film crews. We've only got one! Going about our

business. But it became very odd indeed. The presenter, a very nice

young man who originally came from Ethiopian, wanted me to cooking

lunch. On a nearby beach comping in the cold, well, Stein. You need a

hand? I think I'll be all right. First he decided to give me a lesson

in the local dialect. There are four words in northern Germany you need

and when you just say them right away, people think you are from

here. We don't say OK here, we say lurpt. Lurpt. You can say it a bit

more than just by the way. And then if somebody asks you, everything OK?

You say ee-oh. Say it again. Ee-oh. It's OK. I thought I'd serve

Phillips of turbot with new season asparagus and a green herb sauce. --

fillets of turbot. Mustard. I can't use my fingers? Don't know where I

put the cloth. I would lick your fingers but I don't know if that is

OK for your TV stations. Certainly not. Good mustard. I like your

German mustard. German mustard, yes. It's hot but not too hot. There we

go. What I'd really like would be a bit of pepper. UART very famous cook

in your country and I am a lousy cook here in Germany, so what is the

difference when you make turbot and when I make it? Well... He charges

you ?45 for its. He always does these jokes. He doesn't understand

the economies of restaurants, you see. He doesn't get it. Excuse

fingers. I never had something like this. The potatoes are done. Yes, we

have done them. Try it, go on. I try first? You must. Is it an honour?

Well we've only got one fork. And one knife. Yes. We've got a spoon.

I'll eat from my fingers. In Ethiopia we keep with our fingers.

Do you? I tried to do that in India but it dropped down my shirt. Go on,

I'll use a spoon. It's a good fish. Could do with a bit more salt but

it's a lovely fish. Rick, you can cook. Oh. Needs a tiny bit more. Is

that good? I like it. Rick, is that good? Yes.

Seasonality is something the Germans take seriously. The asparagus is

looked forward to with great relish in the Rhine valley. I've never seen

this before. The harvesting of the white asparagus, so unlike our own

green. As soon as the asparagus breaks through this light alluvial

soil, it's time to cut. If it's left for more than a few hours in

daylight the tip darkens and it's deemed second-rate. At my cousin

Eckardt's house, his wife Suzanne Boyles asparagus and then makes an

exquisite hollandaise sauce using some of the boiling liquor, and she

serves them with just a bit of ham and boiled potatoes. This was, I

think, the very best thing I'd tasted on my journey. Simple and

fresh. What do you think of the green asparagus that we prefer in

Britain, then? Yes, we do like it. But of course it's not compared ball

to this one. Of course. It's the Queen of asparagus. I must say there

is a real affinity with this white asparagus and hollandaise sauce to

me. It's sort of like a made in heaven match. Yes. Boiling the

asparagus this way makes perfect sense because the base is thick and

will get more heat, whereas the tips are more delicate and will cook well

in the scheme. I've done this a million times. Suzanne puts egg

yolks into some of the water be asparagus was cooked in and whisk.

The water has good flavour because she cleverly put the peelings from

the asparagus in it. Now lemon juice. Whisking all the time

overheat to thicken the egg yolks. How do you know when it is ready?

It's the sound. Is it? Yes. You use your ears a lot in the kitchen

actually. And now the butter, whisking all the time to build up a

thick but fluffy sauce. One of those completely satisfying tasks in the

kitchen. It was an absolute lesson in how to cook asparagus

hollandaise. Thank you. It's nice to have you here. To the next season.

Yes. And next week Rick will be hosting

the show next week. The wonderfully fresh hollandaise sauce served in

the film inspired me to make one, too. I'm going to serve it with

something slightly different, cauliflower and Kale hash. I'm

actually living out in LA at the moment, and there is a fantastic

restaurant where they do a brilliant cauliflower hash. But my version

uses hollandaise, a bit more simple. Theirs is much more fiery with

spice. We will start off the power flour hash. I have some florets I

have sliced up. The key is to get a fiery hot pan. So you get some nice

char marks on your cauliflower. We will get in there with kale and

onions and fried eggs, very simple ingredients. While frying this town

I must confess that last night I was hooked to my laptop. The great thing

about this job, I get to preview the shows people like you are on.

Ordinary Lives had me screaming from behind a pillow, you just kept

lying! You look so innocent, how does this happen? I know. I've kind

of got that innocent face. It just sort of snowballs for her in her

story. Tell me a bit about the series and the character. The first

series was a huge success and it was set in Manchester. In a car

showroom. And basically six episodes, each episode follows a

different character on their kind of journey. Really great cast involved

as well? Incredible actors. Even in the more supporting roles we got

just amazing people in. Griff Rhys Jones is in. He's in the episode

with Matt DeAngelo. So the first episode is Konta Neal's episode and

it's just amazing. Mine is the second episode, the week after. We

are all in each other's episodes. You can kind of start to get to know

each character. That was the interesting point about last night,

I watched your episode first, but what was interesting, even through

your episode it teases out the relationships with the other

characters as well. Yes, it is written by Danny Brocklehurst and I

think that is what is so clever about it. In the first episode the

character Joe's story, you kind of meat holly, my character and meet

Angela Griffin's character, all of these little glimpses of something

going on. And then in my episode there are dunces of other things.

It's done so cleverly, it does not detract from that story. It's

interesting, your character is quite a layered character, she's got it

all going on. Yes. Slowly in your episode you realise she is

unravelling at the seems a little bit. Yeah, I think her main problem

is she's got that kind of grass is always greener thing going on. She

feels like she's peeking over the fence to other people's lives that

are so amazing, and it's that kind of media, Facebook stalking, only

putting the best picture of yourself. I think we can all say we

are slightly guilty of bad. Of course everybody does. Everybody is

getting married, they have babies, a new car, and she feels nothing is

moving on because of something in her past, it has got her stuck. It

is really compelling watching. I have to say I really enjoyed

watching it. To recapture the food we fried onions alongside the

cauliflower. The key thing is not to move too much in the pan, it is nice

if they char a bit. A bit burnt? It depends how charred we are looking.

I am going to give you a rim job, if you don't mind.

Is it nice? We have added egg yolks into the bowl. I will ask you to add

the butter. With the hollandaise, with we have egg yolks and lemon

juice. And this is over the ban Harry. You whisk the egg yolks with

the butter, you are looking for a nice hollandaise sauce, something

foamy and gorgeous. And who does not want a bit of volupuousness on a

Saturday morning. OK.

So, at the end of show, it was sad, emotional, even for from the

character's point of view. Was it hard for you to let it go? I have

not seen it. I did not watch the last series. So I keep doing it in

my head. When it ran out, the other guy, we were all in contact, they

were all in bits. I am so in denial.

If I burn, this is it bad? The only thing that happens is you can

overcook the egg yolks but if it gets thick, add a tiny bit of

boiling water. A good tip. So, I haven't seen it. But filming

it, I remember there was a scene where everyone, the other guys had

the day off, they completely emptied the house that we all live in as if

everyone has moved. And they had left. So I had to walk

around the empty bedrooms. Sad little Josie.

So you were left alone. Yes, it was horrible, everything had

gone. The stuff was gone, all our rooms were empty. And I came back

the next day, and the prop guy, they were amazing, everything was back!

It was a weird shift in reality. And the director, Jamie, who is a nut

case! Will he appreciate you saying that? He knows! He was blasting sad

music. So I was walking around in the rooms just wanting to cry. So it

was very, very sad. Now, after Ordinary Lies, there are a lot of

projects lined up, so what is next? Gosh, I am basically a jobbing

actress. You do a job then audition for more. I think I have ruined

this?! No, it is looking great! Just keep your eye on it.

I have turned it a bit scrambled. No, it is still looking good. I have

given you a hard job. You really haven't! I am stirring

something! So, I have just done a nice little radio play. You have

your hands in a lot of pies. Now, I have to say, we have two

fantastic top chefs in the kitchen and we are making hollandaise, how

is it going? It looks good from here.

Amandine, you are looking suspicious? It is not traditional,

we put a little bit of vinegar but my mum used to do it like that, so I

am wondering where she got it from. Maybe I stole it from your mum! I

have fried an egg, the great thing about the dish, it is the sort of

thing you can make for a Saturday brunch or Sunday brunch. You could

do your poached egg! Tell me the secrets of your poached egg. . I

don't know how I do it. Every single time my best mate, Jess, comes

around just for a poached egg. On its own? No, with a bit of toast.

It is true, everything tastes better with a poached egg! It is always,

the yolks in the centre it is runny, the white is lovely. I don't know

why. What is the secret? I think I just

assume it will go terribly. So I'm always planning for disappointment

and then... Good life advice. You need confidence! Where is the

confidence?! I know. I've been trying to cook more. I think timing

is a problem for me and not making a mess. Like the kitchen looks like a

bomb site as I open packets and chuck it away.

I am going to add a tiny bit of boiling water! I knew it! See!

Anyone making hollandaise if you have a thick sauce, you can bring it

back with a tiny touch of hot water. You asked me to do that to see it.

I set you up for a disaster! Yeah. It is fine. So we have a fried egg

going on. I prefer it but you could go for boiled or poached. Whatever

you fancy. I have added a bit of cayenne pepper and paprika into the

hash that is key it really works. The smokiness with the broccoli or

kale with anything like that, it works really well.

That is going nuts! OK. We are going to grab our fried egg and turn this

off and serve it up. It is a very simple thing. I will ask you to have

a seat while I get you to try some. I always feel a bit blind date on

these stools! You look a bit blind date. I don't know if I am Cilla

Black! It is uncanny. And then check on the seasoning on

the hollandaise sauce. Black pepper, sea salt? Yes, or a

truffle! Lovely! Spoon that sauce over the food it is a really, really

simple dish. A proper little brunch. Dig in and tell me what you think.

Runny egg. It will go everywhere. And while you are digging into that,

for Kimberley at the end of the show could be spaghetti carbonara with

garlic bread, and adding egg yolks to parmesan cheese, cooked pasta and

tossed with garlic bred. Or it could be food hell, fish, trout fried

golden, a salad with beetroot and fennel and orange and olive oil.

But, I have no say in what we do. So it will be down to our callers and

the studio chefs. Now it's time to catch up with Ching He-Huang in the

had you nan province. Visiting the area's famous tea plantations and

cooking a chicken dish with the tea leaves she has picked. Take a look.

It's our second day in the hundred nan province. We are enjoying a

traditional breakfast at the guesthouse.

-- Hunan. Look at this vegetable.

And lovely garlic chillies, like in Thailand. This is the most unusual

breakfast I have had in China so far.

This is supposed to be the birthplace of tea in the whole of

China. I am excited to try puur tea. It is cleansing, it helps to lower

comest role and helps heart d all of these things. Puur tea came to

prominence when it was drunk by the emperors of the Tang dynasty 1300

years ago. Today it is a global exported industry, worth

approximatelies of pounds. Puur tea is permented, improving, the taste,

texture and aroma. The most sought after puur tea can take 30 years to

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

After a two-hour journey, aye Reeve at this tiny village, home to a

community growing and tending tea for thousands of years. Oh, look,

there is tea being dried in the sun. It is a very underdeveloped part of

Hunan. Wow! We are really high up. And this

is a gorgeous little village. This is home to 45 families. 80% of whom

make a living from selling puur tea leaves to processing factories.

These are two young tea picker friends.

They started tea picking when they were 11 and 12, so very young! They

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

school at 10 and have been tea picking ever since. We head outside

to the plantation so the girls can show me the ropes. China's emerging

free market economy and state promotion of tea over the last ten

years resulted in an export boom. Many villages in the area converted

their land into tea terraces. This is just... The size of it! It's

huge! I've never experienced a tea plantation that big. But an investor

buying frenzy led to lots of fake puur teas flooding the market. In

2008, the bubble burst and thousands of tea producers went out of

business. They are superfast! It's like a

brink and then they have gone through a whole bush.

But with their organic production methods and indigenous skill, passed

down through the generations, this village have been able to brand the

authenticity of the tea and dried out the collapse. So this is the

best part, the part that they pick from the leaves of the tea. First

the tender shoot that is coming out and the top two leaves is the most

priced built. It has more tea fragrance as opposed to the older

leaves, I have never cooked with them before. So I'm really excited.

It is very tender. Slightly bitter but it's good for you! With tea, and

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

It is the bitterness we lack, we can get salt, sweet, sour, fiery pungent

flavours from vegetables and fruit but you can't get bitterness, the

flavour professional but you can get it from tea. After a couple of hours

we are heading back to prepare the dinner with the leaves we have

picked. The grandmother is the culinary expert. Looking at me out

of the corner of her eye. Even though I've been cooking for years,

it is always a little nerve wracking entering another woman's kitchen.

She was saying that normally they cut the chicken into smaller pieces

but I haven't cut it small enough. For dinner, I'm making chicken

infused with puur tea leaves. First, I'm adding freshly picked leaves and

chicken to the hot oil in the wok. I love it, it is really woody and

smoky from the wood fire underneath. After stir-frying for four minute, I

add a coup of puur tea made from the sun-dried leaves. I'm adding the tea

in together with the leaves. Slowly cooking the chick be and the tea. A

quick taste. The infusion, the soup-base has become bittersweet

from the chicken. It is really delicious, actually. I like the idea

of putting some of the pea aubergine in. A handful. What I might do is

add another element of sweetness from the leaves of the local pumpkin

plant here. So I'm tossing that with the pumpkin

leaves in the tea chicken broth and then, yes, we are good to eat. To

try the recipe at home, use green tea leaves instead of puur and

substitute the pea aubergines with diced purple aubergine. Now it

remains to be seen what grandma makes of my efforts! She said that

the flavour is good. Not bad! I think you will agree that looked

incredible. Still to come on the show, Tom Kerridge is cooking for

friends. He is making monkfish and aubergine puree, that looks so

tasty. I hope you are ready for the Omelette Challenge, I don't want

CHEAP talking or FOWL play! I hope you have not illegally POACHED

parts, and you can prove all you are CRACKED up to be! I am sorry.

And will Kelly get heaven or hell? We will find out at the end of the

show. So on with the cooking, Amandine, what are you making. Be

careful with the shoes! What are you cooking? Roasted grouse with

turnips, girolles and blackcurrants. I'm going to make a stock for you. A

jus, please. We will start by roasting, very quickly, the fillet.

Grouse, as an ingredient, is this something you use often? I love

grouse, it's my favourite thing, actually. And I cannot help it. We

are in the middle of the game season. It's really floral. It's

subtle. You can do so many things with it. It's a very lean meat. So I

really like it when it is still a bit rare. This recipe is very easy

for this. What is the best way to cook it, pan fry, baked in the oven?

You can do it on the bone, as a part, it's really easy to play

around with it. This recipe is really simple. Just in the pan. To

make this jus, not stock, we are going to basically char up the bones

and interior bits and this will make a very nice source. You roast it

first, exactly like you are doing, and you put a bit of butter and

garnish. You let it cook for, I would say, an hour or two, depending

on how much volume you have. So a little bit of flavour you looking

for. Not just a bit, a lot of flavour! You really celebrate the

season. It's very seasonal, stuff you can easily find. Grouse you can

find in any local butcher. Turnips they are not very famous in France,

people don't really like them. They don't seem to be the most popular. I

don't cook with them often but they are lovely. So good, especially when

they are young like this, you can do so many things with it. We will keep

the very young leaves, you can use it as a salad or just saute. I'm

going to slice up these girolles. One thing I love to do. My wife is

Swedish and we forage for these in the forests in Sweden, and you find

them everywhere. But here they are quite expensive, aren't they? They

are not the most expensive mushroom. Well, that's that, then. You are

obviously getting them from Sweden. In France you can find them very

easily. Look at this, like a little bed. Exactly. We will put this in

the oven, three to four minutes, depending how you like it. It is

going to bake. The blackcurrant leaves, do they have flavour? They

do and this is what is really interesting. If you do not have any

blackcurrant leaves you can do kind of the same recipe with fig leaves,

all those kind of really tasty interesting leaves. You basically

prepare these, as I'm scraping off the ends because they can tend to be

woody towards the end. Yes, and cut the very end of it. As flavours go,

you have an interesting style. There is some French and a bit of English.

European! Of course. And Scottish. This is kind of what we do at the

Rosewood. My background, my roots are French obviously, you can hear

my accent. I did notice the accent. A lot of accents going on today.

Wales, Birmingham, France, Ireland. I think we're covered, we are like

the United Nations. True, true. So tell me, to prepare these, you take

off the ends? I'm saving the really young leaves. We are going to finish

at the very end. And the small turnips are really interesting, they

do not have the same bitterness as the big ones. They need just a bit

of really rapid cooking. My goodness, I'm falling behind with my

chanterelles. You are very quick at this, Amandine. I try to be

efficient. Very efficient. I have them ready. On Twitter there has

been a lot of reaction to your beautiful shoes. You obviously don't

cook in the kitchen with these shoes, do you? Not very often! And

there has been quite a lot of mention of your beard, Brad.

Obviously a big appreciation of a trendy beard in the kitchen. I like

to think so, it takes years to grow. I would love to be able to grow

something like that. I'll give you some of mine! It's a very trendy

kitchen today. What else would you be doing on a Saturday? You are

adding some olives? Yes please, at the very end. You don't need to cook

it -- you are adding some walnuts. I have done this with a rolling pin

and a good tip for this is to put them under a tea towel and they will

not go rolling around. The Rosewood Hotel, this is where you are and

what you do. Your background is not in cooking, you have a family of

scientists? Yes, I come from a scientist background. My family are

scientists. I started in chemistry. Chemistry to top in cooking, quite a

change. It was very boring! I love your honesty, Amandine. Seriously,

you have so much more fun cooking in the kitchen. At least you can cook

with your friends. Do you find any connection between science and what

you do now? Not really but I think I am really curious. I've been doing

chemistry before, cooking, I don't know what I'm going to do next. This

isn't for life? Yes it is, I'm sorry about that. It's a real passion in

my life and I can't help it. The berries you are using, you not only

baked with the leaves, you are also using the berries? Yes, we are going

to do a bit of a jus. Extract the jus. If you couldn't get your hands

on blackberries, what else would be around at this time of year? I would

use fix. You can even use the fig leaves to wrap the fillet as well.

Or blackberries. You find them in the hedgerows. I've not been in

Europe for the past few weeks, is it a bit late for blackberries? You can

still get the last ones in the countryside. Before everyone else

has got them, kind of thing. Exactly. To plate this up, I have to

say I am obsessed with Amandine's plating. This is what I try to do

every day. It's a really simple recipe but we try to present it in

an elegant way, easy for our guests to enjoy the food. I want to take

the challenge to try and do this at home after watching you. I'm sure

you can. Do you have faith? I do, I trust you. You see the jus just

starting to come up from the berries. So you are getting a nice

little source going. Here is the jus we have done with the carcass, the

bones. Said plate this up. I can keep an eye on them if you want to

start plating and I hope I won't make jam for your source. Do you

think it is arty? I think it is spectacular. Thank you. We are

really open and we have a lot of connection with the artist scene. We

have a couple of exhibitions in the building, pictures, sculpture. We

even developed an afternoon tea inspired by the artist scene and the

most iconic artist you can find in London. So you can see a bit of art

in Rosewood and have it in your food. Put art in your life and on

your shoes! Between the shoes, the beard, the beautiful plating, we are

in business today. You are sauteing the turnip tops as well? Yes, just

at the end. We call it fatigue. Make it tired? Yes. That's the extent of

my French. You have the source and the jus, it is quite beautiful. You

make it look so beautiful. I do my best. You are the best, Amandine.

I'm going to try and make this at home after watching you. Tiny bit of

this jus left for you. Beautiful. Kimberly, is this the sort of food

you would go for? I've never tried grouse. This is a first? Yes, but

I'm excited. You are in for a treat. I don't really know much about it.

It's really particular. What would you say to anybody who is nervous of

game? It is not a strong and overwhelming as you expect. We are

not ageing and maturing game meat as we used to 50 years ago. It always

feels a bit Henry VIII. A bit old-fashioned. If you cook it like

that you don't have a very strong flavour of the game. I would put

this directly on the table. Take it out of the bed of beautiful

blackcurrant leaves. Remind us of the dish. The grouse fillet wrapped

in blackcurrant leaves, as a garnish girolles and turn it leaves. It

looks stunning, it really does. I mean, this is art on a plate. You

have to try this, it is wonderful. We've gone for a starter of pheasant

and now your main course of grouse, doing pretty well. That looks

beautiful. Tucked in and let us know what you think. I hope you will like

it. I cooked it medium rare because I think you get the most floral

taste of the grouse. I love the idea of cooking in the leaves, we do a

similar thing with the outside of sweetcorn. It comes together, and

visually you've got the oranges, it really does look gorgeous. Let's

head back to Hastings to see what Susie Barrie selected to go with

this. Amandine's recipe is beautifully

seasonal and with grouse the classic match has to be a burgundy red,

something like this. But this dish isn't just about grouse. When I

tested everything on the plate, especially the juicy blackcurrants,

I found myself naturally led towards Italy. So for the grouse fillet by

Amandine I have chosen this juicy Barbera D'Asti 2013. This is of

course the perfect time of year to be eating game and as a general rule

when it comes to choosing a wine don't go for anything too heavy or

tannic and make sure you always carefully consider the other

ingredients in the dish. What I love about this wine is that it's

unmistakably Italian. And that means it's floral with sour cherry aromas

and flavours that pick up beautifully on the blackcurrants in

Amandine's dish. There are hints of leather that tie in perfectly with

the gamy grouse, girolles and nuts. It is a herbal character that is

ideal for turnips with garlic. Amandine, I absolutely love this

particular match, and I hope when you taste it you'll forgive me for

choosing Italy over France for your gorgeous grouse. Cheers.

Nice. Italian wine for a French lady, are we going to get in

trouble? She is forgiven. It's good? It's pretty good. And it works well

with the grouse? It works well, yes. I don't know much about red wine. I

feel like I should be a grown-up and drink it more. Well, it is 10am, so

you are starting off well. It's like Christmas Day. Is that what happens

on Christmas Day in your house? Of course. Sounds like mine. What do

you think, Brad? I think it's great. In winter and autumn it's great to

have a red wine with a dish like that, hearty game. It goes

beautifully with that. It brings it all together nicely. Now let's catch

up with those Hairy Bikers discovering the best of British and

making peas pudding. Comforting stuff.

cooking? Roasted grouse with turnips, girolles and blackcurrants.

We want to make you a medieval British classic, almost as old as

the black pudding itself. This is food westerly built on.

It was # Peas pudding hot

# Peas pudding cold # Peas pudding in the pot

# Nine days old You have all heard it before. It's a northern classic.

But it is rooted in British history. To make our peas pudding, which is

good hot or cold. 300 grams of dried yellow split peas for 20 minutes.

With 25 grams of melted butter and roughly chop a medium-sized onion.

This is gammon, it is cured. We are to get rid of the salt. What we do

is put it in a pan of water. Bring it to the boil and then discard the

water. We blanch the ham to get rid of the salt.

Fry your chopped onion together with thyme and a bay leaf been adding the

split peas. Simmer for 30 to 40 minutes until

the liquid is reduced. The smell of home, that and

Steradent! I want to extract the ham. Throw that down the sink and

rinse the pan out ready for the pea build.

Right. To that, add the nutmeg. You need a

lot of seasoning, remember the salt in the gammon.

Now, don't be too scared of that but you need to slightly undersalt this.

What you don't want to happen is that the salt that may still come

out of the gammon will seep in the peas when we cook them together.

Allow the pea mixture to cool for ten minutes before blitzing with a

stick blender until the peas form a puree.

My mother never had this, she would have passed it through a set of

tights! That is lovely now. Put an egg in, it makes it puddingy. Get it

in quick, you don't want to scramble it.

Look at that. That is lovely.

Now this is part-cooked. We are going to poach it with the gammon.

It will take on all of the lovely bacon juices. We have to put this in

a pudding cloth. The pudding cloth invented in the

17th century. It meant that animal guts were no longer required for the

casing of the pudding and it could be made at any time of the year! Put

it in the cloth. This is going to hold it in a really nice shape while

in with the gammon and we will have a proper peas pudding.

The fact that anyone could own a pudding cloth mend that puddings

became part of the daily fare of all of the social classes.

Now we start to build. Pop your pudding next to the gammon.

Like so... Next, roughly chop one carrot and two sticks of celery.

Quarter an onion and stuff a clove into each quarter. Add all into the

pan alongside the gammon and pudding with ten purpose corns and two bay

leaves. The poaching liquor that the peas

pudding is going in is spectacular. We serve this, with the pudding on

one side and slices of gammon and then a mustard and cream sauce to

pour over the top. Don't forget, this is all about

recycling the flavours and not wasting anything. We pour water in

to cover the gam owned the veggies. We leave it to simmer for 1. 1.15.

By the 19th century, there were boiler with clip on lids. But the

pudding fan club continues to grow and grow, much like a pudding.

Beautiful. Nice, man.

Look at that. Shall I set the gammon aside to

rest? Yes. The pudding! See how it expanded in

the pan. Now we are making a mustard sauce to

go with the pudding. That should be enough. About as is

certainty spoonful. I reckon.

Before slowly adding half a pint of the reserved stock.

Add a teaspoon of whole grain and English mustard, followed by five

table spoons of single cream. Simmer, season and serve in a warmed

jug. Yes, that looks perfect.

We are ready to plate up, aren't we? It looks nice ham, that.

It is. And that is just a piece of gammon

from a supermarket. Nothing fancy. Let's unleash the pudding.

MUSIC: Space Odyssey.

And that is a peas pudding! Hey! I must say, I am quite overcome with

this. Mustard cream sauce. Hey, Kingy, look at that. It's an old

way, it's a bold way but it's a savoury pudding. You know what, I

think our mothers looking down on us, they would be proud of that.

Well, it's all about the peas... Well... That is splendid, isn't it?

Nobody can say that the split pea doesn't have a place in the world.

Thanks lads. Now let's have a few questions. First up is Susan from

Worcestershire. What is your question? Good morning.

Good morning. I have two thick Svensson steaks and

I want to do something special with them. Any ideas? We have the game

experts here. What do you think? If it was me, I would turn on the

barbecue. Grill them like a beef steak and serve something fruity

with it. Pick slow berries, make a jam out of them, obviously curly

kale, celeriac but definitely try turning on the barbecue and gill

grilling them. Seasoning them up with juniper berries.

That is fantastic. The barbecue adds great flavour. Susan, which dish,

heaven or hell? I am really sorry, it is hell.

Kimberley, you are in trouble now! Kimberley, do you have a council of

tweets for us if you have gotten over that! I don't want to now!

Janee has a lot of green tomorrow at urics can you suggest a recipe.

Chutney. Five minutes to do, you can keep it the whole year through.

Beautiful. Another tweet, please.

I feel like a proper presenter with the card.

So, Foodie Boom-Boom! She has five kilograms of pears from the garden.

What to do with them? Brad? I would make a special dessert. Roast the

pears in brown butter, make caramel sauce and serve an ice-cream with

it, or go the other way and make a preserve, so pear, cardamom and

vanilla. That is a really good combination. That last through the

winter season. Or a tart Amandine! A lovely pear

tart. Wonderful. Next it is Deborah from the Vale of

Glamorgan. Is that your way? It is. What is your question? Good horning

all! I love artichokes and they are good for you. I use them in salads

and pasta but I would like to know how to make them a main event.

Amandine? You could drop them in the flour and in the deep fryer with a

truffle, it is gorgeous, especially during the festive season.

Wonderful. Would you give it a go? I certainly

will. Which dish would you like to see, heaven or hell? Well,

unfortunately, as I am a pescetarian, it has to be hell! Oh,

my goodness, you are in trouble, Kimberley.

Next caller, what would you like to ask, it is lawa from Haywards Heath.

I am going to be making some tea for my mum, dad and my little brother, I

was wondering what kind of dinner can I make.

Laura, can I ask what age you are? What age are you, Laura? I'm nine!

That is so sweet! I quick dinner. Well, pasta dinners are a quick

dinner, I love a pasta dish with bacon and tomato sauce and garlic.

You can make that with everything in season. I hope you will give it a

go, what do you think? I think we might have lost her. Is it heaven or

hell, Laura? Mmm, heaven! You are being nice. Thank you very much! OK,

guys, it is time for the Omelette Challenge. It is your first go,

Brad. Come on down, don't be afraid. Is there anybody on the board you

would like to beat at this point? I would like to go big but I will be

modest, maybe just underneath the pan.

Amandine, you would like to go with 38 seconds? 32! OK 32.84! Don't mess

with her! You can use three eggs and any of the ingredients in front of

you. Please, make sure that they are actual omelettes. The clocks stop

when the omelette is on the plate. There will be the clocks on the

screen for everyone else. Are you both ready to go? Yes.

That is the most unconfident "yes", I have ever heard! You are off,

three, two, one, go! A lot of conversation here.

-- a lot of confidence here. Kimberley, are you any good are

omelettes? The first time I saw an omelette, I thought it was a

pancake. I thought I would have to flip it.

Oh, my goodness! Now, are we getting scrambled eggs or an omelette, Brad?

Amandine looking good. I feel like it has gone slow here.

Oh! That feel it is could have been a dead heat. What do you think?

Feeling confident? Will we check on the scores? No! Amandine is straight

in there checking yours! I will try Amandine's. This is looking good...

You can't put salt in at the last-minute! Hang on! Let me try to

get a bit in my mouth. It's a bit like scrambled eggs over

there. OK, Brad, you have made the board!

But you have made it in 41 seconds. So that brings you all the way

down... Here! But, Amandine, unfortunately, you were slower and

did not beat your time, so you are in the bin, unfortunately.

# Tell me lies # Tell me sweet little lies

# And we had to dedicate the show to you because of Ordinary Lies. Now,

will Kimberley get food heaven, spaghetti carbonara with garlic

bread or food hell, fish? But first it is time to go to visit Tom

Kerridge. I hope he saves some of this for us.

He is making monkfish. The per fete partner for monkfish,

aubergine. I have been making this for years.

This is an incredible way to cook them. The intense flavour on this

aubergine is amazing. The burning flavour gives it a nice smoky edge

all the way through the aubergine. After ten minute, the skin is nicely

charred, then tramp the aubergines to a hot oven for 40 minutes.

-- transfer the aubergines. Once the aubergines are lovely and

soft in the centre, scoop out the flesh. I will chop the aubergine, it

is important to do the process with the knife, not stick it in a food

processor, like I'm sure you are tempted to do. It is all about

getting rid of the Moysure. It is worth doing. You can see the liquid

beginning to drip out. This needs to sit in the fridge

overnight to give the water a good chance to escape. I'm flavouring my

puree and monkfish with two men and coriander seeds, and toasting them

intensifies their flavour. -- with cumin and coriander. I like to roast

them in the oven so they cook evenly. And every minute or two give

them a quick toss. And in five minutes they'll be beautiful and

golden and ready for a good grinding. This is a spice grinder.

You could do this with mortar and parcel if you wanted. -- mortar and

pestle. Cooking the spice mix out in olive oil releases even more flavour

which the drained aubergine then absorbs. Just as it is warning

through, pouring double cream. You are looking for a really nice almost

mashed potato kind of texture and look to it. So I've got spice,

richness from the cream, all it needs now is an acidic kick from the

juice and zest of one lemon and then a good seasoning. And a sneaky

taste. Now, that's amazing. And it's going to be even better with its

partner in crime. A beautiful piece of fish. I like using monkfish. It's

got a wonderful meaty texture to it. So it's all right, blokes. Pretend

it's a stake. I'm going to cook it in a frying pan and treated exactly

like it was a fillet stake. Dust each piece of fish in the fantastic

leftover ground cumin and coriander. This spice mix is not hot, it just

has a wonderful warmth and fragrance that goes really well with a meaty

piece of fish. Place the monkfish into a hot frying pan with a little

olive oil. When it's looking golden and crispy, and a knob of butter. It

actually cools the pan down and gently helps to cook the fish. Then

like any good steak, you need to give it a good basting. A squeeze of

lemon juice adds a bit of two. And in only six to eight this delicious

bit of fish is cooked -- adds a bit of zing. Whilst I rest him, going to

get on and make a nice salsa. You can whip up this south in minutes,

all it takes is chopped salty olives, acidic capers. Lovely

savoury flavour I'm going to get from these bad boys. Red chilli and

spice and heat, and chopped parsley gives a lovely clean Herbin flavour.

A good squeeze of lemon juice. It's going to go so well with this fish.

The aubergine pure a is nice and warm. Rested monkfish. That looks so

beautiful. A little twist of salt. And stick it on top of the

aubergine. The dressing. To finish, a fuse celery leaves add some

wonderful freshness. That, boys and girls, is how to treat your other

half and yourself properly. Now it's time to find out whether

Kimberly is getting her food heaven or food health. For your food heaven

today, a beautiful spaghetti carbonara, creamy sauce with

Parmesan, pancetta, all those good things. Serve it up with some garlic

bread. Exactly the kind of dish you want. If you end up facing food help

we will pan-fried trout served up with roasted beetroot, shaved

fennel, lovely shaved courgette. It is quite a nice fish. Yes. I'm glad

it's not in its house, like a shell. You mean the fish is not in its

house? The shellfish that come in their houses. I have to put you out

of your misery and find out which one it is. Which do you guys want, I

have to ask? Sorry, but it tells. It's hell. I think you need to try

the fish. We are just trying to convert you. I don't want to learn

and grow! You just want to go with what you are comfortable with. I am

going to put this at the back, sorry. It will be worth it, it is

quite delicious. This is a very simple little dish and a great way

to make use of trout. You might be turned by this. She will. You guys

will work on roasted beetroot, shaved fennel and courgettes. We

will get our fish on, pan frying. The key is to start with a nice hot

pan. I'm going to take it off the heat for one second. What I would do

with your trout fill -- fillet is season it with a little salt and

pepper, it only needs very little. I feel like I'm telling you this and I

have full knowledge you will never try it. No, I will. I will. I

promise you, if you try this, you will be impressed. I'm going to eat

it and I'm going to eat the beetroot which is disgusting. How can you do

that -- say that before you tried it? It's going to be good. Do you

not take the bones out? We have pin bones this. I'm filing its skin side

down. If you are nervous about skin, we are going to make it really

crispy and gorgeous so it will be delicious to try. It's the best part

actually. This is what we were saying earlier, if you get it nice

and crispy it is absolutely gorgeous. I was in the high heat

down and we will cook it until it turns slightly opaque and is almost

cooked all the way through. You can see down the site where it has

started to go whiter, that is what you are looking for. The salad for

this is gorgeous. It doesn't smell too fishy. It's a pretty good one to

use. Brad and Amandine are making up the salad. We have courgette, she is

getting really nice thin slices. Brad is resting up our beetroot with

a little bit of sea salt, black pepper, olive oil. To disguise the

taste? Fennel works really well, and beetroot, they work well with

Orange. I hope this will add some freshness and bite to your dish. And

hide the taste! Come on. Segmenting oranges is one of those very good

kitchen tips. Basically you take off the top and ends and cut around.

You'll notice I have left a bit of pith on here but I will trim it off.

We are coming up on the debut of Ordinary Lives, tout us about the

series. For people who watched the first series, this is the second

series, set in Cardiff with a whole new cast, all news stories. There

are six episodes and it follows six different stories. They are all

intertwined. I will be in other peoples stories a little bit but

then I'll have my main story. Do you wait for that big moment? Yeah, you

are in the background hovering for your bit. But that's sort of really

lovely, it's a real ensemble thing to do. And was it good fun onset? So

much fun, and I got to film at home which was lovely. Normally I am away

filming somewhere. It was set in Wales and filmed in Wales which is

also quite unusual. It was just really fun. Such a great programme

to bring together all the stories. Do you think people will be shocked

by anything we see in your episodes? Yes. Are we not allowed to give away

too much? I'm going to say something terrible and completely ruin it. I

guess the whole programme is that idea of people, the perception

people give out of their lives and what is really going on underneath.

For Holly, not realising what she had. She has a lovely boyfriend in

it played by Noel O'Sullivan. Is that an old from Hearsay? Yes. I was

a big fan of Hearsay back in the day. She has a lovely relationship

with this guy that she does not appreciate. Because everybody else's

lives look so shiny. She starts making really bad decisions one

after the other. Its nobles. Does it end well, can you give us some hope?

Yeah. Without giving anything away? It ends really well, she gets

everything she wants. That's worth watching, isn't it? To recap, we

have fennel, courgette, lovely orange segments nicely taken out.

These flavours just work really well and bring the dish together. We have

roasted beetroot ready to go. I love the fish fillets. I added a touch of

butter. When you turn the fish over four crispy skin, you see it has

gone lovely and nutty and brown. Just based the fish fillets and you

have something gorgeous. You could do this width fillets. It actually

smells very good. It does not have a head or tail. Or a home as you said

earlier. We are going to serve these up. Just to serve this up. Take some

of the butter up with it because it is a gorgeous flavour. These lovely

fish fillets come across. Barring the fish side of this, do you think

you could give any aspect of this a go? Anything that sings to you? The

orange. OK, that's a good start. We are in business. I don't like

beetroot, courgette. Olive oil, may be? If I could have a bowl of olive

oil and orange, that would be ideal. Kimberly, really. I'm going to eat

it. I will give it a go. You have cheated, these are tiny cute ones.

They do look pretty, don't they? We will serve up beetroot on the side

and take some lovely salad. Beetroot roast in the oven, there is nothing

better. There is. We will add some of these lovely bits in. I feel like

we are not selling this to you. Beetroot tastes like soil to me. It

does have an earthy taste, I will give you that. But it has a lovely

sweetness when roasted. The orange segments and some freshness. OK.

Guys, grab some cutlery. It is time to taste this. You have to face your

fear. Yes, I'm excited. If you want to try some, try the fish with a

little bit of the fennel to bring it together. OK, I'm going to go and

sit. I know you are tried to run away. I thought I needed to sit down

for this. Just try some. I feel like we are force-feeding you. It's fine,

I'm going to be a better human after this. Hopefully the wind will help

you out to wash it down. We have a lovely wine to go alongside this.

Suzie has chosen Caixas Albarino at ?7.49 from Majestic. The fish hit

me! OK. Hang on, I'm trying to get the wine out but my hands are still

wet. This is great, my wine isn't opening. A little bit of wine might

help. Hang on, I've got it for you. Try that. I can tell it's

beautifully made, I can understand that. You can appreciate. I just

wish you weren't making that face. No, it's... Maybe try some fennel

and orange. I tried that. It started really nicely. Then the fish came in

and then the beetroot came in at the end. Just not happening. People

think on Saturday kitchen we make up food hell but this is a proper

example of it. If I can't enjoy this... That's all from us today.

Thanks to our brilliant studio chefs, the wonderful Kimberly Nixon

who has faced her food fear, and Susie Barrie for the outstanding

wine suggestions today. All the recipes are on the website. Next

week Rick Stein is hosting. I'm back in a couple of weeks. Best Buy is

tomorrow at 10:15am. Enjoy your day. Semi... ..finals.

I think the flavour's perfect. Drama. Jeopardy.

I just haven't been sleeping. Excitement. Tension.

This is manic. Bakers. Passion.

There's nowt wrong with that. BOTH: C'est la semaine de...

patisserie. Saving Africa's Elephants:

Hugh and the Ivory War, starts... 'The heart of my home

is the kitchen. 'And it's here that I love to cook

delicious meals 'There's no better way to celebrate

everything good in life... '..than sharing some great food

with the people you love. 'when I want to bring people

together.' 'The pace of modern life means

that many of us work long hours. 'And after a hard day,

it's easy to settle for food 'that feeds our bodies,

but not our souls.' So I've got a load of recipes

that are guaranteed to pick you up These are the treats

I always cook to boost my mood. 'I'll be baking the ultimate

fast food 'And cooking an uplifting dish

with my mate Michael Caines, 'who can be a bit of

a perfectionist.' Stop being cheffy,

just get it on the plate! 'But I'm going to get started

with a sweet treat that always puts

a spring in my step. It's my melt-in-the-mouth

chocolate eclair. The combination of cream, fat,

chocolate, 'I'm starting the choux pastry mix

by putting exactly 'Along with a pinch of salt

and some sugar.' I remember working in France

aged 14, 15, where I actually mastered

the art of choux pastry. Because I spent a lot of time

on a pastry section just doing little,

tiny chocolate eclairs. And I had to make about 300

every single day. So you really master the art

of a good recipe. So the important thing I was told

in France What you don't want to be doing

is a big lump of butter in here. Because it's really important

that the butter melts Because the water is really

important in this recipe. That steam is what we need for the

choux pastry to rise. So we must have as much water

in the recipe as possible. And that's why, if you keep boiling

this mixture now, you don't end up with 250mls

of water, you'll end up with probably

200mls of water. 'add 150g of good-quality,

strong, plain flour. The way to tell whether it's ready

is actually not by looking at it, And it almost sounds like

fried bacon in a pan. Now what I like to do is basically

just leave it to cool. And the quickest way to do that

is not in a machine... and stick it in the fridge

for five minutes or so. 'After this, you'll need to add

four eggs to it. Start by popping the cool dough into

your mixer and then switching it on. The trick with this is to add

each egg one at a time. is throwing all the eggs in

together, otherwise you'll just end up

with a bowl of scrambled egg. And then, finally,

just give it a blast 'When the choux mix is rich

and smooth, it's ready for piping.' I like to use quite

a decent-sized nozzle. These are serious chocolate eclairs,

these ones, not the piddly ones I was used to

in France, And then it comes to what many

people find is the tricky bit. Easiest way to do this,

really, is to actually start at one end and work

your way through it just scrape it up

and put it back in a piping bag. But, for this, you want to make sure

your tray is nice and secure and not flying around all

over the place. And the actual piping bag

doesn't touch the metal tray. You're almost drawing

the mixture on. Now, this hand is moving

the speed of the bag, this hand is forcing the mixture

through. And it's how quick or how slow

you do each movement denotes how thin or thick

you want the eclairs. You start at one end

and work your way through it. If you think this is tricky,

try doing this with a French chef Shouting and screaming at you

in a foreign language. your French teacher didn't teach

you. What you will end up with

is little points on it. And what you can do is just use a

little bit of water on your fingers and press the points down

on the choux pastry. Otherwise, if you leave

these little points on it, we're going to coat this in

a nice fondant icing. So you want the tops...as flat

as possible. 'In the oven, this will turn into

steam and help the eclairs to rise.' And then you set the oven quite

high. And these are going to bake now

for about 25-30 minutes. 'with 100g of dark chocolate

in a bain-marie. 'When that's melted,

add 150g of icing sugar, 'along with four tablespoons

of cocoa powder, and mix.' Now, immediately,

it actually goes to this crumb. Now, if we use the leftover water

that we've got in here and a spoon, especially when this is hot,

it will bring it back. Don't add too much water

in at the start, otherwise the fondant

will end up going lumpy. 'Add more water until you've got

a wonderful, shiny, smooth glaze.' otherwise it's just going to

fall over the top of your eclairs. And also,

you don't want it too solid, otherwise you'll be spreading it on

with a knife. Because you've got the chocolate

in there, it's going to set. So what you need to do...is keep it

warm. To do that, the leftover water over

a pan is the perfect place for this. 'take them out of the oven

and let them cool down.' Now, I'm going to fill these

just with plain whipped cream. The cream's nicely, softly whipped,

which is exactly what we want. Makes it much easier

to get inside the eclair. Now, there's one thing you need

in an eclair, Now, instead of cutting this,

which a lot of people do, and filling it with cream,

and when you bite into it, bang, the cream goes to your granny

sat next to you, what you need to do is

fill the tops. It's a great trick that I learned

in France. So using an old pen, without the

ink, otherwise we'll get letters, And then what we do

is get your cream. Now, you want to create just

a small hole in the piping bag. Make sure you've got a steady stream

of cream, like that. And then starting at one end,

you put the cream inside that hole. And squeeze. And you'll see

the eclair expand... 'by dipping them into

the warm chocolate fondant, 'sealing the holes on the top,

as well.' Now, normally, if this was

a cooking exam at college, or with that French chef

just behind me, if any little bits of chocolate

were dripping down the edge. But this is my house

and he's not here. I mean, come on,

it's a chocolate eclair! 'An eclair made well

is paradise on a plate. and here in the UK, we're very

fortunate 'to have an army of dedicated

food producers 'working tirelessly to bring us

top-quality ingredients.' Producers like Selina and

Andrew Cairns from Lanarkshire. They're second-generation farmers

and cheese-makers. But these aren't run-of-the-mill

Cheddars. And the milk they use

doesn't come from cows. Come on, boy!

BLEATING It comes from this rare breed

of sheep. And, like Andrew,

they're early risers. I milk them twice a day.

At 5.00 in the morning, I do like getting up at this time

of the morning. It certainly beats having to sit in

your car for an hour and a half, drive somewhere to go and sit in an

office, or work for somebody else. is actually a very rare job

in this country. In Scotland, certainly,

there's only, I think, two people Throughout Britain, there's only

about 12,000 sheep being milked, which really is quite

a small number. Sheep's milk is better

for making cheese. It has higher levels of fat

and protein in it, which means you get more cheese

per litre of sheep's milk than you do for cow's milk

by about double the amount. The parlour's kitted out

to milk 32 sheep at a time. We're putting through

about 200 sheep an hour. You always get the odd sheep

that's a bit awkward. by Selina's father Humphrey

in the 1980s, after being inspired by Scotland's

long-lost cheese-making history. I came across some writing

of Sir Walter Scott's describing blue sheep's cheese

made in this area. And that really fired

my imagination, Humphrey wanted the French

Lacaune breed, which is known for

its high milk yields. nobody in France

wanted to sell him any. I would write to

the breeding stations in France And it seemed to be very difficult

to make any progress. And then a vet I knew contacted me

and said, "Humphrey, are you still interested

in these Lacaune sheep?" And I said, "Very much so,

but we can't get them." Humphrey's friendly vet

was able to find and thriving in the stunning

Scottish uplands. The climate and the soil, the way

the soil is handled and so on affects the unique quality

of the cheese made in that area. I think that applies more to cheese,

in many ways, than it does to wine. is unique

to this particular bit of land. Microflora are harmless bacteria

which affect the taste of the milk. They're killed during

the pasteurisation process. But the family make their three

cheeses with unpasteurised milk, allowing the flavour

to shine through. But perhaps the most important

ingredient for the continued success

of the business is Selina. Luckily for me,

Selina was willing to take it on. And she's done wonderfully well

in carrying it on. Recently, she's developed a

brand-new cheese variety called Cora Linn,

named after a local waterfall. It's like a Cheddar

in the way we make it, and that comes through

in the flavour. So it's more gentle

on your palate than a Cheddar. I suppose some people compare it

to Manchego or Pecorino. It's just as well

Selina makes a lot of cheese, because she provides post-training

meals for the local rugby team. to get to the family's tasty

and nutritious cheese. It's very tasty.

It wasn't too strong. It's mild. It gives a good flavour

to the pasta, so it's nice, yeah. 'Sheep's cheese is the key component

in one of my all-time favourites. 'This is a pick-me-up that's

unbelievably quick to cook 'It's my delicious nduja

and sheep cheese pizza.' I've been quite fortunate

to travel in this job, and to the home of pizza,

which is Naples. and tasted the best, I think,

in the world. And it's all to do, I reckon, not

just with the topping, but the base. It's the best pizza dough recipe

I know. And it uses a combination of two

different types of flour - semolina flour and 00 flour.

This is often used for pasta. 'Start off by weighing 200g

of semolina flour 'Now, there's no point

just guessing this. 'You have to measure it exactly,

otherwise it won't work.' In we go with the sugar.

About a tablespoon of sugar. 'Add some warm water

to 7g of fresh yeast. 'Finally, add another 650mls

of warm water and get stuck in.' Now, for me, a dough like this,

and including bread dough, is much easier and better to make

by hand first of all. You don't want it too dry,

you certainly don't want it too wet. But you've got to make sure

there's moisture in it, it kind of tastes like a biscuit,

really, We can start to bring all this lot

together. And just, basically, put it

onto your board and knead this. You can see the texture of it

is quite sticky to my fingers. That's what we're looking for,

really. It may appear too wet,

but don't forget, all that flour is still soaking in

all that liquid. Now, what should happen,

as you're kneading it, and go into one solid piece

of dough. You'll get a natural resistance to

it when it's ready. Like that. When you press it, it

should start to bounce back a bit, which that's doing now.

That looks pretty good to me. I'm just going to pop it into

a bowl. Leave it outside, or anywhere warm,

really. Cover it over. for about an hour,

an hour and a half. 'After that, divide the dough

into portions 'that will make a pizza base each

and leave for another hour.' When these have proved a second

time, we're then ready to make

our wonderful pizza. And use a combination

of the semolina flour I am going to roll it out

and pin it out. I'm not going to spin this around

my head. 'I'm rolling out the pizza bases

really thin, I'm going to then just top this

with a tomato sauce. What it is

is just tinned San Marzano tomatoes, which are just blended up

into a puree. There's no fancy tomatoes been

cooked down or anything like that. Just out of a tin,

in a blender, done. Now, I'm going to top it with

this delicious sheep's cheese. It tastes fantastic.

Slight taste of almost Pecorino. Now, another thing that I'm going to

put on this pizza...is this stuff, And it melts wonderful

over this pizza. And you get the delicious,

spicy flavour to go with it. 'To finish, some fresh basil

and olive oil. 'so it's only going to take a minute

to cook. 'You can cook this at home

on a pizza stone in your oven.' Already that cheese

has started to melt. That lovely nduja, there's lots

and lots of oil in that. And that oil is going to just mix in

with that cheese never to eat anything that's bigger

than your head. Now, I have to use this because

my sister will be watching it. Thank you, sis, you bought me this

for my birthday. This is definitely the ultimate

pick-me-up. you'll find delivered

on the back of a motorbike, sweating in a cardboard box

for 15 minutes as he gets lost. To me, it's one of

the best-tasting dishes ever. 'The soft nduja

and melted sheep's cheese topping 'is certainly oozing with

a feel-good factor.' 'There's only one pick-me-up

that's better than great food, 'and that's sharing it

with great company. 'So today, I've asked over

my good friend Michael Caines. 'but, like me, he loves cooking

unfussy food at home.' Hey! How you doing, buddy?

You're actually here! 'And he's going to help me create

the ultimate feel-good dish. It's great. Yeah. It's one of

the dishes I was brought up with. We'll do that with just

mashed potato and carrots. Good. No, these are proper cooked. Got

to be soft...soft carrots, as well. 'I'm starting off by dicing up

some celery.' So, what were you like as a kid,

then, eating at home? Well, we always got around

the table. We had a lovely garden. Helped Dad do the gardening.

Mum cooked every day. And cooking dishes like this

at home, it sort of takes me back to

my childhood, which is great. brown off 600g of beef mince in

some veg oil.' When was the moment...?

Because when I was a young kid, Probably about seven or eight

years old that I thought, Mainly because I saw Keith Floyd

once, who did a dinner, and I was only about eight and he

stood up on a lectern and fell off. And I went, "That's what I want to

be when I get older!" Because everybody applauded him.

And I just thought, "That's me." There were no James Martins on TV

when we grew up. There was no Jamie Oliver. There was

nothing to really inspire you. There was Keith,

but nothing as a career. So I kind of didn't think of it

as a career. But when I found out I could cook

for a living, that was it. I was about 16 years old

and I haven't looked back since. I went to catering college

and I went on from there. 'After finely chopping two onions,

three cloves of garlic, 'Then add Worcester sauce

for some spice, 'and two tablespoons of tomato

puree. And just burn off the alcohol

and reduce it down a little bit 'because I've reduced it down

a few times. 'But some butchers

can do this for you.' You can't make this

with the powdered stock, No. You want to invest in

some good stock. Do you know what I'm going to do

at this stage? Get the carrots on. My gran used to put carrots

like this, even back then, and a nice nub of butter in it,

as well. Carrots have got

a natural sweetness. But they become something else

when you cook them like this. Obviously, butter. This is where

I blame my gran, you see? She's got a lot to answer

for, clearly. Tell me about it. 'The carrots should be left to cook

for at least half an hour 'After the mince has simmered away

for half an hour, 'putting on the mashed potato

topping much easier You know what,

it looks delicious, doesn't it? It's no good me doing it,

seeing as you're here. Really intense. Beautiful.

Doesn't need salt or pepper? Maybe just a...maybe just

a little bit of salt. and the stock's reduced and

it's just intensified. Look at it! A good cottage pie, that.

Proper, that. Proper. 'For the mashed topping,

we're using potatoes 'that have been pierced with a fork,

put on a bed of rock salt 'and baked for about an hour,

keeping the flesh nice and dry. 'scoop them out

and pass through a ricer.' So, are you the only chef

in the family, then, or...? Yeah. No, I'm the only chef

in the family. And there was no real history

of anybody in the industry, as such. I was adopted at the age of

six weeks, but I found my father and what I did find out is that,

when he came over from Dominica, when he first came over,

Isn't it amazing what you're nurtured and natured?

But he died, unfortunately, a few years ago.

And when I read his eulogy, they talked about his ability

to cook food with a small amount, a limited amount of ingredients

but yet it all tasted incredibly fantastic.

It was like reading a short story about myself.

It was really, really quite incredible.

So in that regard, it was very worthwhile.

'add 100g of butter and 150mls of milk.

'Now, I think it should go in cold, but Michael has other ideas.'

You put warm milk on, do you? Well, it just...

No. I don't have to because it creates too much washing-up, but...

Ah, see, that's a good point, actually. Go on, then.

See, that's a cheffy... That's interesting...

You're doing the cheffy thing. I'm cooking this for me at home

and I'm thinking, "That's another pan to wash up."

That's a massive point because I'm banned from cooking at home

because of the amount of pans... Precisely.

The reason why I'm warming it up is because, you know...

No, you're not! THEY LAUGH

It makes perfectly good mash without warming up. You know it does.

So, you see, I'm learning something. Which means I'll be washing up!

'Michael certainly knows how to get his own way.'

'we pour in the milk on top of the potatoes.

Mix it in and season in the whole lot well.

You know what I like to do is use this fork

Artistic pattern. Yeah, but also, that will help with the glaze

Butter on the top? Oooh, a bit of butter, go on, then.

Because that's nice for the glaze. Something as simple as that, really.

And it is a very wholesome, hearty and simple dish.

Happy with that? Yeah. It looks delicious.

'set at 220-degrees centigrade for about 15 minutes.

'By then, the carrots will be soft and ready to eat.'

I don't peel them. No. A lot of people peel.

And actually, carrots, I think, taste better

for having the skin on, especially this size.

You're taking away the goodness, as well. Absolutely.

Think there's enough there for me and you? I think we're spoilt.

Stop being cheffy, just get it on the plate!

Just going to reduce this down and add a little butter(!)

Get it on the plate! Relax into this cooking.

This is the food that you want, innit, really?

When you come back from a busy day at work,

this is the kind of stuff that you want.

I like the carrots, too. Tried my best.

'Pick-me-up food is all about delicious recipes

'that nourish the soul and put a smile on your face,

'no matter what kind of day you've had.

You can find all the recipes from the series on our website: