16/01/2016 Saturday Kitchen

I'm joined in the studio by two top chefs.

First the man more often seen judging other people's cooking

on Masterchef than standing behind the hobs.

Rumour has it he's not a bad chef himself though!

Next to him is a new face to Saturday Kitchen.

He's in charge of Jason Atherton's award winning Mayfair bistro,

John, what are you making? I am doing curry me. It is curry noodles,

with lots of clams. A warm winter curry for a day like

today. There are a lot of chillies on that

one? If you are not a bloke, take it off! Don't start.

He has started, you see! Cary, what are you cooking? I am making pork

chock with charcuterie sauce. Tell bus the sauce. It is a

butcher's sauce? Yes, it translates literally to butcher's sauce. It

uses pork trim. Going well with the pork. It has lots of caper,

gherkins... And proper mashed potatoes. Oh, yes!

forward to and there's more great food in our archive films as well.

Today we have visits from Rick Stein, Monica Galetti,

the Hairy Bikers and Brian Turner with Janet Street Porter.

Now, our special guest used to be known for playing

in the huge ITV soap, Coronation Street.

Now it's her dancing skills, especially her Charleston that

She narrowly missed out on winning Strictly Come Dancing but she's off

round the country with her dance partner, Giovanni, as part

Welcome to Saturday Kitchen, it's Georgia May Foote.

Great to have you on the show! Firstly, congratulations - you were

robbed! Thank you. This tour is about to start, how

many dates is it? Gosh, we go from next Friday, we are in rehearsals

this week, until the 15th of February. So, it has been amazing.

So from doing something like Coronation Street, and then keeping

this quiet from the cast. Did you know about it when you were filming?

I was asked to do it last year. But I could not leave Coronation Street.

But then I left in the February, I knew I was doing it but could not

say anything until September. So it was really hard to keep it quiet.

What are you like in the kitchen? I love cooking, I really do but I've

not been at home for five months to cook a meal. I've been on the road.

Now, of course, at the end of today's programme I'll cook

either food heaven or food hell for Georgia.

It's up to the guests in the studio and a few of our viewers to decide

I like garlic. I love garlic. My mum puts too much garlic in everything.

I don't like lamb. I have never been a lover of it.

For food heaven I'm going to combine Georgia's love of garlic

with her fondness for chicken to create a classic chicken Kiev.

The garlic is roasted added to butter and used to fill

It's rolled in breadcrumbs, deep fried and served with a salad

made from baby gem, bulls blood lettuce,

It's finished with some pancetta topped cheesy croutons.

Or Georgia could be having food hell,

lamb and again I could be making a moussaka.

The lamb is mixed with cumin, coriander, cinnamon,

It's layered with strips of aubergine, covered

It's served with chargrilled courgette in a light lemon dressing.

What do you think of that one? I'll try it! You may not have to!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask either of our chefs a question today

then call: 0330 123 1410 A few of you will be able to put

a question to us, live, a little later on.

And if I do get to speak to you I'll be asking if you want Georgia

to face either food heaven or food hell.

You can also send us your questions through social media

using our 'hash' tag Saturdaykitchen.

Right, are you hungry? Yes. Well, in eight minute's time, you

are getting something cooked by this man.

Right, let's cook and up first is a recipe from John Torode.

How are you? Cold! So I am making curry. It starts off with ginger,

curry piece, coconut milk, noodles, bean sprouts and clams. Finishing

off with the chilli. So, can you squash the garlic and

the shallots for me. This is about trying to stay warm.

Why Malaysia? Well, I have done a series on the food in Malaysia. We

are out at 8.00pm on the Good Food channel.

It was a journey of a lifetime, really. I didn't know anything about

Malaysian food. I knew more about Thai.

I know nothing. Is it like Thai? It has the flavours of ginger,

lemongrass. But they don't use coriander. They use stronger

flavours. But it is simple. This recipe, there are not many

ingredients. That is the wonder of it. It is cool. But the great thing

about the Malaysian food is the street food it is unbelievable.

All over Malaysia? Everywhere! There is street food. But the street food

vendors specialise in one thing. So a woman on the street may have been

cooking the same thing for 20 years, which mean it is is fantastic. Just

delicious. This is where this comes from. So you can buy this noodle

dish on the street. So, shallots.

Now, you peeled that beginning we are the spoon? Yes, that is a trick

I learned when I was away. Peeled with a spoon, not a knife, so you

don't lose the ginger. So in here, ginger and shallots.

Lovely warming. A little bit of oil. Add to that the garlic. Garlic in

there. More garlic! More garlic in there!

Come on, finish it. That goes in there. Then to that, when it is half

done, add the curry piece. You can buy this in a tub. But you can make

it. There are recipes in your book, my book, people's books, they are

all over the place. People's books? Well, you know,

there are lots of books out there. But you can buy a tub of red curry

piece. Mix together with the onions and the ginger until it becomes

fragrant. Now, if you wonder about the curry

piece if it is cooked enough, if you breathe it in and can smell it. If

it gets acrid at the back of your throat, you have to cook it a little

more. So that... See that. It is not good, is it... See, that is the way

to go. See, it is not cooked yet. It needs

a little more. It needs two more minutes. I can't

see! Clams... Just put them in! Soak them in water. Are you OK, love?

Poor thing, I made him cry. Do you know what is worse, I have

just wiped my eyes with a chilli. Sorry! I will have to bring in the

reserves. I will give you a hand, James.

Are you OK? No, no, I'm great. First day back on the show, this is great,

isn't it?! Now, the clams. It is OK, I have got it.

Now, the noodles. You can buy these noodles.

Add them to the hot water to heat them up.

I am getting rid of that cloth. Yes, get rid of the cloth. Wow, it

is all about him, suspect be it? All about him! Now, some fish piece, a

little bit of the clam sauce, and then add to that the coconut milk. A

tiny bit of water and the lid goes on top and you let the clams openen

up. What noodles are there? These nude

8s are Oi noodles. You can buy them from the supermarket in packs

already made. They are already greasy and made.

Are you cleaning up my mess? Yes. Honestly, you would make a great

mum! All right, already! What I like about the dish, this is realtime. It

takes ten minutes to cook. That is it. People think that making a curry

take as long time. If you fry the curry piece off enough. It is OK.

Remember if you'd like to put a question to either of our chefs

today then call us now on: 0330 123 1410

Calls are charged at your standard network rate.

Right, so, once it comes to the boil it does not take long? When it comes

to the boil they will open up. Where else did you go in Malaysia?

We went to Kuala Lumpur first. People thick it is the capital, or

KL as people like to call it. Where are the big towers? Kuala

Lumpur. The big city. But the incredible thing about Malaysia,

there are three culture, Indian, malash and Chinese. The Indians came

because of the tin mine, the Chinese knew how to get the tin out of the

river, and then they all settled there. So there is the three

influence, that is why the food is amazing.

This is called filling in for 90 seconds as the clams have not yet

cooked. Well, we don't have much time to

chat. Tell us about the MasterChef. When

does it start? See this tan? Yes. We have been on a secret mission.

What, a sunbed? No! We have been doing MasterChef in a secret

mission. A secret mission and you come back

with a tan. Obviously it is not here.

That is right. So, yes, MasterChef continues. 12

years, James. Almost as long as you have been doing this.

Ten years. Are you ten years this year. You

look very well on it. Are we almost done.

That's it. So, the clams start to open up.

They are opening up. We are there. Honestly, you worry too much.

Right, some of these, do you want to drain them? Right. The reason I add

the water is to thin down the coconut milk, it can get too sickly.

If it is too spicy, add more coconut milk.

Up to the boil it comes with the noodles and the bean sprouts.

I am showing off there. That is fun. A lot of noodles in

there. Look at that That is steamy, hot, curry, spicy,

proper. The deal with this is that it is

just a really, really good sauce and noodles. You can add chicken if you

wanted to. It is up to you. But with the clams you get the salty, lovely

taste of the sea. Spring onions, bean shoots, and a man's portion of

chilli. A man's portion for you! So give us

the name of the dish again? Curry mee with clams.

There you go. My eyes are now back to normal? .

What, blood shot! Exactly! That is not all for me. It is huge.

I don't know where you start with that one. But with the clams they

take two to three minutes. And prawn, the same again. Once the

sauce is cooked, it is done. Not too much fish sauce? No, because

of the salt of the clams. People can add seasoning as they go along. That

is the great thing about the food. And sieve the clams so there are no

bits. Yes.

Right, let's get some wine to go with this.

Our wine expert Olly Smith has been in West Sussex this week.

I've come to Chichester to revel in its historic splendour. After

soaking up the sights, time to hit the High Street to get the top wines

to match the dishes on today's show. A white wine that is fruity and

fragrant is the ultimate quenching companion to this curry. A good bet

from off the beaten track, Portuguese white wine, like this

one. It is delicious, and fantastic value for money. When I cook the

dish at home, all of that spice called for a richer drop, so I'm

spicing out to get this pairing spot on and introducing a wonder wine.

This is my new best friend, it comes on the northern tip of New Zealand's

South Island. It is an unsung hero, when you see this on the vine, it

has a dark pink colour, unusual for the great, and this gives a fabulous

fruity, fragrant flavour. -- great. Perfect for spicy cooking,

especially with these sources, and I think it will be big news for the

future of New Zealand wine growing. That bottle just needs some spandex

boots and a cape, because it is super. It brings a breezy freshness

to the dish, but it is the source in the coconut sauce which is the

flavour, and this is perfectly juicy to tie up, you have the fish sauce

with ginger, to enliven the palate, and it is the natural zing in this

wine which is spot on to echo. Finally, the texture, it is mainly

creamy from the source, but you also have the squidgy of the noodles and

the gentle crunch of beansprouts. It is the Beavers of this bottle of

wine which makes it spot on to join forces -- it is the opulence. This

is for your outstanding curry. Cheers! STUDIO: It is great with

spicy food. I have topped up the glass, that is a lovely much, it is

sparkly and fizzing at the same time, with lemon and the background,

and I think with a curry, it is great. Happy with that? It is

gorgeous, but my nose is already running. LAUGHTER

What have we got? First of all the sauce? Mastered, capers, gherkins,

lovely flavour. -- must start. There is more fat than potato. Right, he's

coming back. You can ask either of these chefs a question, don't

forget. You can ring or tweak your questions.

Right let's take a trip to Venice to meet up with Rick Stein.

As always he's keen to have a look at the fish market which,

being in Venice, is rather special of course.

Religion in the Middle Ages was linked unashamedly to tourism, they

needed people over their threshold to help pay their way. And the

biggest crowd puller for the pilgrims and the worshippers are

like, the bones of a saint. Better still, a whole-body, and better

still, it would be great if it was in -- an apostle. Saint Mark is

buried. The Venetians get to hear about it, they go over and they

steal it, but how do they steal it? They put it in a big basket and they

cover the body in pork. There are several turbaned gentlemen, they are

appalled by the smell of pork and therefore they do not inspect the

basket, it comes to Venice, and it becomes the basis of this fabulous

basilica. When I knew I was coming to Venice I

had to make a beeline for the leader, the long stretch of sand and

pine which shields Venice from the Adriatic Sea. It is a place with the

great and good, who have visited for centuries, people like the Windsors

would come here to base, Winston Churchill would sit on the beach,

chomping on a cigar, staring at the ocean. DH Lawrence would get very

grumpy over the displays of opulence and luxury. Thomas Mann spied a

striking Polish boy on the beach and he turned him into the centrepiece

of death in Venice. This famous hotel, the Excelsior, is

almost an architectural statement of the journey I'm about to undertake,

a mixture of West meets East. It is here I met with Robin, a British

writer, like many before him, he fell in love with Venice, here in

bitter killer. -- here in particular. The cutback. -- look at

that. This dish is made with obese which are the sort of things little

boys catch in Padstow and this is typical of Venetian cooking, it is

quite lonely, the ingredient. They never overdo it, very simple, never

more than a few ingredients and the result is always fantastic. Tell me

about the leader, this is a contrast to Venice itself. Completely. This

stretch of land is where Venice began, and you had this city, a

thousand years ago, starting from scratch, they had nothing but this

wonderful beach and the island up there and the lagoon, that was it

and they had to survive and find a way of building this extraordinary

city we see today, but it all started here. That is where the

Raman cigar origins of this city really are. Gabon this stretch of

beach -- that is where the romantic origins of this city really are, on

this stretch of beach. It is a lovely romantic place. Lovely, that

is special. You must have eaten a million tiramisus. But not many very

good ones. As light as champagne, beautiful chocolate, it is all in

the sponge. You should not encounter a bed rock of sludge. It is as light

as the cream, this bunch. -- sponge. This is tiramisu, picked me up. --

pick. First, separate a couple of eggs, and this is what you do. Then

give the white is a good whisk. Until it is soft, fluffy, I will not

translate that into Italian. And now icing sugar onto the yolks. This is

really good therapy. Now add a generous dollar up of

Masco pony. And a good shot of vanilla essence, now.

You can whisk away with abandon. When do you think tiramisu was first

created? 1840? No. 1866? No, it was 1960. The same year that spaghetti

Bolognese came to London, but not on toast. And now, freshly brewed

espresso. And a generous helping of masala wine. Earlier, I made a light

sponge, light as the proverbial feather, with three eggs, caster

sugar, plain flour, 120 minutes at 180, yes, beautiful. And now

assemble. First the creamy custard eggs, I can't be bothered to

translate that. Put these on -- put the sponge in geek coffee and cream.

Finally, chocolate generously lavished on top. Perfect!

Fascinating as always from Rick Stein.

Coffee is a terrific ingredient to use in desserts,

tiramisu is probably the most famous of course.

However I wanted to show you another of my favourites,

and I know Georgia has a sweet tooth.

It's a coffee panna cotta which I'm going to serve with a few doughnuts

Also a bit of mint and toasted all mums. -- toasted all

I will get the cream first, and a bit of vanilla. I have got some

cream in here, and I will infuse the cream with the vanilla. I will bring

this to the boil, with Pana Cotter is a set cream, with gelatine. I

will add the butter milk at the end. This can infuse nicely. We will add

a chocolate sauce, and equal quantities of water and sugar, but

double the amount of chocolate. We will pop the chocolate in and that

will make the chocolate sauce. It is like making a bread dough, you have

flour, salt, and instead of water that you have the enrichment

process, you have flour, salt and yeast, you have milk and butter, and

then you add an egg and that will make the dough not dough, which I

will do in a moment. Is this starts to come to the boil. Pana Cotter

means cooked cream. That is what it means. He is full of information.

Yes, full of knowledge. Don't look at me like that. It is like

Jackanory over there. It is like the story corner. Look at him. In we go

with the buttermilk. The gelatine has gone in there, as well. I will

allow this to set, and in we go with the chocolate, because you need all

this. You are about to embark on be Strictly tour. Yes, I am. Can you

tell us about that, that is very shortly about to start. Yes, it

starts next week. We start on Friday in Birmingham, and we go until the

15th of the brief. Who else is doing it? -- 15th of February. Ainslie

Harriet? Yes, he is. He has not danced for a while, because he went

out early in the show. We carried on dancing the other day, but he was on

the floor, he said, I can't get up. Where are you going Westwood you end

up in London? Birmingham, Sheffield, Manchester, my hometown, Liverpool,

Glasgow, Nottingham, and then London. All over the place. I

remember doing the first ever talk about more dates, but you have got

bigger arenas. -- I remember doing the first ever tour, but you have

more dates. I've is reading about this last night, anyone who was born

in 1990, we have got to ban them, because I am getting too old. You

are still only 24. I'd turn 25 in Wembley, when we are on tour. Europe

are bubbly not allowed to stay up that

Georgia, you probably weren't allowed to stay up that late when he

was on Strictly! LAUGHTER We will mould this into balls, and

then we will deep fry this, that is what we are going to do. You are

going to be doing the Charleston? Yes, every night for a month, which

will be killing me, because it is hard enough doing that once. We're

doing the Charleston. What is it like, after Coronation Street? To

get a job like that as an actor must be great, you have stability, but

that is a monster show. Coronation Street was amazing, I learned so

much and I had an amazing time, but I was ready to leave when I did and

I knew I was going straight to Strictly and it was nice to have six

months where I could relax. I have been working since I was a kid so it

was nice to have a break. Didn't you start when you were about nine? Yes,

I had my part on Grange Hill, I did four years on that. Casualties, and

Emmerdale? Yes, I have done most things, to be fair, most programmes.

You are in the bubble would be Strictly thing, and the authors must

be flooding in, it was spectacular, the Charleston -- the offers. It has

been lovely. I spoke to my agent, plenty of musical theatre is coming

up, that is very different for me, I have only done television, so to go

to a theatre will be like a new little project for me. I would like

to go into theatre, so that might be the next step, but we will have to

wait and see. Why was it acting for you as a kid, what started it off?

My parents started fostering when I was nine. It felt strange with new

children coming into the house. I felt I needed my own time. So I went

to dance clans. There were 30 in a class, we were not taught how to

dance, we just messed around. But then I started acting, and I loved

it. I thought I could do this. And I stayed on.

What was the phone call like. To jump into Coronation Street, that

must be fantastic but how did you get the phone call about Strictly?

They mentioned it a few times. I didn't know. Then when I was leave,

I thought I would have a meeting and see what it is all about. When they

were talking to me about it, I thought, please, let me do this

show! I really wanted to do this show! You have both done the show.

show! I really wanted to do this How hard is it really, James? It was

tougher in my time! It was proper! There are no words r there.

I still have it. I don't lose it. It is still there.

There is nothing that comes close to describing it. It is the hardest

thing I have ever done, physically, mentally, everything. It is hard but

amazing at the same time. Look at what he has

over the plate. This is the way it is going, John.

Times have moved on! Tell her about the doughnut thing. Why

Times have moved on! Tell her about doughnut thing, the minute I

mentioned it, your eyes lit up! I became obsessed with doughnuts on

Strictly. I was so hungry all the time. I just wanted carbs. I was

obsessed with them. See, I was like that with chicken in

a basket. That Colnel geezer, you know that one?! I was obsessed with

that. You start to crave things. When you

are staring at the walls all day and your partner, you just want food. I

would have five doughnuts a day. I would get up in the night, and

thing, I want one, and really? I would get up and eat it and then get

back to bed! Well, here are your doughnuts, these have been

deep-fried. There is another fact for you, they are called Berliners.

They are called" mine! " Oh, my goodness. Can I eat all of this and

then have another one? There you go. This is going to be amazing.

The difficulty is getting past the crew.

Now once again Saturday Kitchen is getting behind the BBC Radio 4

Just like last year we're backing the Best Food Producer category

and nominations for the award are now open.

The nominations must be in by the 24th January and can be

for anyone that produces food, whether that be pork,

beef, butter, vegetables, cheese, anything in fact.

You can nominate yourselves or someone else and all

the information you need is on the website

Go to: bbc.co.uk/foodawards Yotam Ottolenghi will joining us

later in the year to reveal the winner.

Like that? I'm in love! Do you mean the doughnuts or me? This, sorry!

Really, James?! That is what you get, none of that noodle stuff!

That is what you get, none of that noodle stuff!

So what will I be making for Georgia at the end of the show?

It could be her food heaven, garlic and a classic garlic

The garlic is roasted and mixed with butter and used

It's covered in breadcrumbs, deep fried and served with a mizuna,

It's finished with some cheese and pancetta covered croutons.

Or it could be food hell, lamb and a middle eastern

The lamb is cooked along with cumin, coriander, cinnamon, mint,

It's layered with strips of aubergine, and bechamel

I'll serve it with chargrilled courgettes in a light lemon

As usual, it's down to the guests in the studio and a few

of our viewers to decide, and you can see the result

This is the best thing-ever! It is better than the noodle thing, isn't

it? Well, this are very different. Both very nice.

Right, it's time to meet up with Brian Turner

and Janet Street Porter for another taste of Britain.

They're near Cambridge today and Brian has got his hands on some

But first he's taking Janet out onto the water.

Do you want a doughnut? Yes! Luckily for us, the typical British weather

perked up in time to do the one thing any visitor to Cambridge has

to do. Well, it is not getting a law

degree, Janet. I have a frightening suspicion we are going on the river.

I'm looking forward to this, Brian! I am not. It is the first time I

have done it, your life in my hands. It is never too late to learn a new

skill. Hello. I'm the responsible pensioner

on board. Brian, don't push off until I am on

it. Brian, don't push off until I am on

Right, I am right where I want to be. That is bar-bottle! Shouldn't

you be looking at me? No, I'm looking at the battle of champagne.

Right. Right, we're off.

Which way is he supposed to be for God's sake, Brian.

We are turning around. I didn't think we had to row, you

are supposed to be doing the punting.

I'm trying to! I don't know if we are good as a pair.

We are supposed to be in the middle, fool! I hope you are getting a shot

of this! The plan was to go on an architectural tour but the reality

has been a nightmare! The rich drained Fenland in Cambridgeshire

has been used to grow crops for centuries. It is also used to graze

cattle. I'm keen to get cooking. I have come to the Welney Wetland

Centre, to see beef farmed in an unusual way. The cattle farm have

been introduced to the nature reserve to enhance the #1r50ir789

for the birds. The lush grazing makes for a sweet, turned meat.

I have rounded up some of the locals to see what Brian is going to do

with their riverside beef. It is an oriental glazed beef

brisket, with a broccoli salad. This is a piece of brisket. You will

remember from childhood days, as I will remember, that brisket was all

we could afford. It will is a fantastic piece of meat. From the

belly, trimmed down. It can be bought salted, rolled but this is

neither. If salted, you have to soak it. And this piece of beef, typical

of the stuff that is produced on the wetland, comes from the farm shop

here. In it goes into the cold water.

Then lots of vegetables. And of course cooking this, there

would be a great stock and then the dumplings would be cooked in there

it would be delicious. We are not using the juice but whatever you do,

don't throw it away. It makes a great stock.

. Now, add in onnians, carrots, and maybe a bit of celery but carrots

and onions are the main two. A bit of salt and in here a bay leaf

and peppercorns. The only thing I will put in there, we often throw

away the stems but I am sticking them in there, the stems of the

parsley. This is a day before recipe, you do it the day before. It

takes about three hours. So you let it bubble gently. Bring

it to gently. The boil and then it tramblees, it poches, it does not

boil. Then you get a piece of meat looking like this. The trick to

ensure it is cooked is that it slides off. OK.

So So, when it is cooled down, I press it to get what I want for

tomorrow. So get rid of the juice. On to the cling film. Then we wrap

it over. Fasten it tightly. So it goes on to

a tray and then this is the real technical moment of Brian Turner.

That goes on top there and you need a brick! A brick! It works well with

the brick. Do that overnight. You can see that the colour has changed.

It has a nice flat shape. So I can get a steak out of it.

It has a nice flat shape. So I can It is holding together as well? That

is my concern, to ensure it holds well together.

We start with sweet sherry. And I have soy sauce here as well.

Dark soy sauce. I have ginger.

This dressing is sounding very oriental, Brian? It is, I wanted to

make the dish slightly different. I have brown sugar and a squeeze of

lemon juice, not too many pips. And a bit of groundnut oil. It is

vegetable oil so, it works perfectly. Then get the pan nice and

warm. There are those who like hot pepper sauce.

I agree with that. So, that is ready to go.

So, I am going to be careful to ensure it holds together. I think

that is fantastic. It ensure it holds together. I think

piece of meat with big flavours in there. But it is different the way

that we are doing it. I am putting it in my pan here. Remember it is

cooked, so all I have to do is to make sure that it is heated through.

I am going to brush it with the marinade. OK.

I think that the trick is to keep glazing it. Now the texture... Oh,

look at that. Really pleased with that.

So, I have some little gem lettuce here.

Looking good. So my dressing, I am going to use grain mustard. It has

the little seeds in there, which has a great texture. Then sherry vinegar

which will marry well with the sweet sherry there.

Also rapeseed oil. 4-1, I like to use, one of vinegar

or acid to four of oil. Give it a whirl. That is looking good. Then

salt and pepper. And I'm going to put the leaves in here and give them

a whirl. Turn that off. Now look, be careful, it is starting to get soft,

therefore... But you want it warm all the way through? Oh, yes, that

is warm through. That is looking good. And a brush with the marinade.

Too not too much. So there you have it, Janet, glazed brisket steaks

with a broccoli salad, just for you. Brilliant. Gorgeous.

Oh, that bit by the fat, trust you... Mmm that tastes good.

There'll be more from Brian and Janet next week.

Still to come this morning on Saturday Kitchen Live.

Monica Galetti is on a road trip through the beautiful

After admiring the scenery she's off to a local vineyard to sample some

I know John learnt lots of new recipes on his trip

EGGs-pand his omelette making skills or will his culinary EGGs-plorations

mean he hasn't had time to practise?!

And will Georgia be facing food heaven, garlic and a garlic butter

Or food hell, lamb in a lamb and aubergine moussaka

You can see what she ends up with at the end of the show.

Right, let's get our next recipe And this time it's from this man,

Great to have you on the show. Thank you.

What are we doing? We have pork chock with charcuterie sauce. It is

important to get the pork from the shoulder end, that way we get the

extra fat and the really nice marbling.

Now, Cary, you have marinated this in the brine.

Yes, so lots of garlic, parsley, thyme, peppercorns, sugar, salt.

There is lots of garlic there. We brine the pork chop for six

hours. Why brine it? It helps with the

flavour and the moisture. I am going to fry that and get the sauce going.

For the shoulder end of the pork, that is the fatty end? Exactly. We

focus on in the restaurant getting the fat it is extra flavour and

moisture. Now, when it is concerning fat, I

get endless letters but for the pork it is essential it keeps it moist?

Yes, and lots of flavour. This is for the mashed potatoes.

I will do that. How much butter did you put in there? 250 grams of

potato and over 300 grams of cream, milk and butter, so quite a bit.

I'm with him all the way! Right, so parsley, and it is a herb,

technically, so part of your five a day, so you can eat the marsh and be

healthy, that and the gherkins! Now the sauce it is called the butcher's

sauce? Yes, a classic sauce. We are going to use it today, a

quick version, easier for home cooking. We will cut the shallots.

The potatoes are important? Yes, these are very good, they hold the

shape and they are able to absorb the fact very well. There was a very

famous French chef, he really put these on the map. Yes, big-time. You

boil them in the skin so they do not go soggy? Yes, very important to

keep them hot while you are working with them, otherwise they go very

clearly. -- gluey. You mentioned the restaurant, Jason Atherton's rest

and, he has been on the show many times -- restaurant. Pollen Street

social in London, and others around Europe. 15, globally. With the space

of a straight, it is a little hub in central London. -- Street. How is

yours different? We don't have any stars at little so sure, but we have

top quality ingredients -- at Little Social. We focus on flavour, that is

the main thing. The accent? Vancouver, I'm from Canada, British

Columbia. I've been in London ten years now. Why do you come here? I

came to work for Gordon Ramsey's restaurant in Chelsea ten years ago.

This pork chop, I learned this from Claire, she was by chef there, she

got me into all of this, placing the importance and the fat content and I

have now made it my own. -- on the fact content. What you say to people

that do not like fat question and I think it is delicious, but some

people will say that is a bit fatty. -- do not like fat? There is so much

flavour in there. With the pork chop, one of the risks, it dries

out, and that is why we select from the shoulder and committee gives you

the better balance. -- shoulder end, it gives you the better balance. I

will get some butter. Potatoes. Some butter right there. In the sauce,

what have you got? We are reducing the brandy, vinegar, white wine, as

well as that comes down to dry, we will have the chicken stock and we

will would use that to dry, as well, and we will finish it with cream. We

then bring it to the boil, mustard, capers, gherkins, and that is that.

The last thing we do, regarding the flavour, we have a bay leaf,

Rosemary, thyme, and we will brush the pork chop with that at the end.

That is great, you have a bunch of herbs in oil and that the short

seasoning all the way through? Exactly. -- that is your seasoning.

You are based in the pork with butter? Yes, that is foaming butter.

How long would it take and bestowed? 8-10 minutes. -- on the stove. It

seems as if you are classically trained and then you make the

switch. I knew it, even when I was working at restaurant Gordon Ramsey,

I thought it was important to get that training, but I knew I wanted

to work in a bistro, I just love the informality of it. The relaxed

atmosphere. With your food, you have the classic training, though. You

still utilise it. You spent some time in Japan, you wanted to learn

about Japanese food? In Vancouver, the first restaurant I work that had

a large Asian influence, and that was important. It really appealed to

me, when I went to work with Jason, that his restaurant had the Asian

influence. That is half potato and half butter and cream. John, this is

proper. Look at that. Amazing how much liquid Bieber tater takes. They

actually produce them in the UK, as well. Classic French potato, very

waxy, but just delicious. When you make mashed potato like this, they

are superb. Plenty of this chopped parsley, give that a quick stir, and

I will get this cleaned up. I will bring the pork across. This one is

rested. Thank you very much. With that marinade, you can use that with

chicken, would you do any of the meat with that? We just use it on

the poor, but you could use it on the chicken, of course, and any

other protein that you like -- we just use it on the pork. It is just

cuts like this? For the leaner cuts. That is beautiful. This mashed

potato is proper. I love the pork chop in the brine, ten minutes and

it is cooked. Very simple, packed with flavour. You are going to feel

the need to phone accident and emergency when you are eating this,

this will line your oesophagus. Not bad after doughnuts. I've had about

ten! From here, the smell of mustard and capers and gherkins, it smells

delicious. Yes, beautiful. Just give the play a quick wipe. Oh my

goodness. -- plate. How good does that look?

It looks good, it smells amazing. I don't know if you need a spoon or a

straw with that. That is my kind of food, it smells delicious. Lovely.

LAUGHTER That is delicious. Just ten minutes

to cook that. Call the ambulance, there we go. We can go back to

Chichester, to hear from Cary. With his prime pork, you might be

tempted by the elegance of a light red wine, like this house pinot noir

from Romania, it is great, and a bargain, but rich white wine works

very well with pork and when I cooked this dish at home, it was no

exception, especially thanks to the brighter flavours, so I'm looking

for a very special wine to hit the high notes every single time. Meet

the chenin blanc, this is the headline act from South Africa, the

vine yards on hillsides and down to the coast, and that gives you

rightness as well as freshness. the coast, and that gives you

That is fruity, but it also has the coast, and that gives you

elegance. It the coast, and that gives you

a ball gown. The pork has been the coast, and that gives you

brined in herbs, Rosemary, thyme, and the Baillie, and if you want be

flavours to flourish you need the natural dancing

flavours to flourish you need the -- and the Baillie. The depth

flavours to flourish you need the wine works very well, stepping

finally, the puree, Paolo Sirion is finally, the puree, Paolo Sirion is

that? All of that butter and line has been aged and the leaves, which

gives the silky opulence which is absolutely spot on to take your

taste buds for a 12 -- how spectacular is that? Cary, here is

to your prime pork. Cheers. STUDIO: This is at the top end of your

budget, but worth extra, this is spectacular. It is a great pairing,

very good. We have had some amazing wines on the show lately. I like the

fact that people are matching white wine with meat, strong pork and

white wine, it is delicious. God, yes.

Now, it's time to head into the forest with

They're in Poland today and are spending the night in some

We will put in some mushrooms. I'm frying onions, juniper berries, to

give it a classic taste of Poland. Poland means people the land, this

captures it perfectly with a mixture of meat and cabbage, half pickled

and half fresh. It is like amazing a nice little bed for it, and then we

need some chopped tomatoes on top. The delicacy is in the flavour, it

is so good. Add stock. But it into a preheated oven, at Mach three, for

anywhere between 20-40 minutes. -- mark. It is usually a perpetual

stew, topped up daily with what ever meat and cabbage is available. Just

look at that baby. For the next stage we add fresh cabbage, dried

mushrooms which were soaked, and not forgetting the mushroom flavoured

water. The smoked meat and that wonderful Polish sausage. Top it off

with grated apple. It is a big one, not a little one. That goes back on

the oven for a couple of hours, but the -- is best cooled and then

re-cooked to reemphasise the flavours, and we will be serving

this to the bison grass folk to say thank you. Times are bad. -- time

for bed. the sauce it is called the butcher's

sauce? Yes, a classic sauce. It is 4.00am, I am bright-eyed and

Bushey tailed. Today we are going to see how the ingredient in the vodka

has harvested. How did you sleep? Great, the sleep

of the tsars. Now, this is the day. There are only

Fife families in this whole area that can gather the biason grass.

Right. The Poles have been flavouring their

vodka with the biason grass from this forest for over 600 years --

bison. It is still picked by hand.

We're joining Kristina and her mum Maria, who have been collecting this

grass since they were girls, as well as with Lucas, an official forest

guide. This lady is one of the chosen few

allowed to pick the bison grass that goes into the bison grass vodka.

We are about 800m into the national forest.

You will never take this for granted again.

It is spiky, isn't it? Back in the day, the legends had it that the

grass gave you the strength of the bison beast.

That is fabulous. No wonder they like eating it. It is vanilla and

coconut it is mad. Beautiful. Right, let's get back to the famous

and delicious Polish stew! The flatbreads, I've been knocking out

like a good un, look at them. We should leave the bikes here and have

a party. But for every good party, you knew music. Cue, music! Now, you

see, you would think this might be a cheap overdub, mighten the you? With

a recorded band? No, it's a hairy Byker show with Dave and I. Have a

look at that, look! See?! Told you! Yes! That was brilliant.

Hold on, right. Super. This is the moment of truth.

The moment of truth for the big osh, mate, have we pulled it off? It

certainly is. What do you reckon? I think she is saying that this is as

good as my grandmothers, and that is sings 1923. That is the thing about

the big osh. It is warm, amazing, celebrating with friends, everybody

eating together, and that... That is Poland on a plate.

They'll be more from the boys next week when they're in Lithuania.

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Georgia could be eating

We have Alannah from Liverpool. Good morning. What is your question

for us? Has the wonderful John got a special recipe for scallops but not

too much heat. The wonderful John... Are you are

related? Go on. I think that the best way for

scallops is classic. A hot pan, oil the scallops, cooked on one side,

turn them over, then butter, capers, lemon juice and parsley, let it foam

up and on to a piece of toast. That is great.

Sounds good to me. Oh, you like something I have done.

Take the capers out it is even better.

What dish would you like to see at the end of show? Heaven, please.

Georgia, you have got a tweet. Yes, from Gabby in Bainbridge. A question

to John on Saturday Kitchen. I love the Malaysian recipe, can you use

any other ingredients, my partner hates fish.

Chicken. So do it the same way, fry off the garlic, shallots, curry

piece and ginger, fry off the chicken, add the noodles, the

coconut and fish piece, bring it to the boil it is done.

And another one? What is the best way to have a braised meat? I think

with a red wine. Reduce it done, cook it slowly, have it with mashed

potato it works perfectly. Lovely.

Claire, what is your question for us? My question is I have switched

from chicken breast to thighs as it is taster. I would like some

recipes. Cary, chicken thighs? Yes it is

chicken thigh marinated in miso, chilli, garlic, loads of ginger,

marinaded on the barbecue. It is wonderful.

And with the miso piece it is delicious. There you go.

What dish would you like to see at the end of the show? Oh, definitely

heaven. And Deborah, what question have you

for us? Good morning, I lived in Malaysia. I tuned in for the culture

and food. I loved it. I loved the Malaysian breakfast. Do you have a

recipe for me? There is a rotoi, it is very difficult. But there is a

recipe online. There is a great place also, called Roti King. If you

have a chance, go there. They will make them for you and you can take

them and freezer. Delivering them to York? Come down

on the train from Euston, and then back up to York with your Ro Thyrx

s. There you go. What dish would you

like, heaven or hell? Oh, sorry, I think you are rovely but it has to

be hell. Sorry! They always say that.

Now, the Omelette Challenge. The usual rules apply.

Now, the Omelette Challenge. 18. 9, Jason?! Yes, exactly.

So, let's put the clocks on the screens, 3, 2, 1, go!

Are you any good at an omelette? Yes but I put it under the grill, me! It

is the concentration on the faces. Oh, he has beat me! He looks for the

first time in about eight years, that I have twoedible omelettes.

I don't know about that. Mine is a bit gluey. It is Bury. Like a Bury

biscuit base. Right.

Mr Torode... You beat me, Cary. Do you think you were quicker? No, I

don't. You were 29.16.

Cary? Yes. Do you think you are in here?

Absolutely not. The right answer.

The first attempt but you are on the board. You did it in 27. 64 seconds,

that is a respectable time about here.

I can live with that. Right.

That is called camaraderie. Mateship, you know what I mean?!

So will Georgia get her food heaven, garlic filled chicken Kiev with baby

Or food hell, lamb moussaka with chargrilled courgettes?

Our chefs will make their choices whilst we go abroad with chef,

She's being let out of the Le Gavroche kitchen

for a special trip to France and she's heading to a vineyard

but not before the boss, Michel Roux Junior, has

What did you call that word again? Mateship.

Right, I will read it up on the dictionary! Andy, when you get a

minute, put it on the tray and leave it in the fridge.

This is me in a nutshell: Cooking haute cuisine in a high-end job. I

moved here from New Zealand 15 years ago, starting from the bottom,

working up to become the sous chef in the kitchen. This is my life and

it is where I met my husband. David is the head sommelier here.

That is pretty much how many time we get together here. I will not see

him until tomorrow morning, he is here most of the time. I will pick

up our daughter in and that is the way it is worked. That is how it

works in a high-end restaurant. You are spoiled with the amazing

ingredients available to us. To get out there and to be a part of the

producers that are behind the scenes for the amazing ingredients we get,

I am really looking forward to this part. Everyone runs away from me!

Back in the restaurant is Michel Junior.

You are going to see the passion and the respect that goes into the

product. He does seem to have a another moat

where did you live? Promise to bring me back a good confit and a bottle

of wine to go with it. That is ago too much. My journey is

taking me to one of the least explored regions of France, the Jura

mountains. The mountains run along the French/Swiss border. The Alpine

way of life is influenced by both countries. The people have a

representation for being self sufficient and fiercely independent.

This is where some of my favourite produce comes from. Especially

cheeses like mondor and the world-famous comte.

There is also another connection that brings me to the area... It is

where my husband is from. He has grown up in this area. So we spend a

lot of time coming back here. But it is where we come back to recuperate

and recharge the batteries, getting away from London life. So I'm really

excited that I have the opportunity to really get in there and see what

it is all about finally. But before I head for the hills, I

have a stop to make. I would never be forgiven for not popping in to

see my mother-in-law, Betty, at the lingerie shop she manages.

Bonjour! Ca va? Super! Sitting around eating cake will not

make me more Jurasseine. Time to pull on the gum boots and head for

the mountains. The route takes me through the wine country it is

October-harvest time. This is what it is all about. Ah! So lucky to be

here! The most famous wine in the Jura is yellow wine. It is beginning

to make waves back in the UK. I have strict instructions not to come

empty handed. So I am stopping at my mother-in-law's favour receipt

producer to stock up. Yellow wine is made from the wait

summer grape. A key component is AOC. Jean-Paul is kind enough to

show me his cellar. Wow, look at this. I have been to

some cellars but they have been kept up-to-date. This is his own,

personal cellar. You can see how damp it is here. The mould along the

barrels, I feel honoured to come in here. It is magnificent. There are a

lot of spiders! And a lot of work! Jean-Paul wants to show me what vin

jeune is so special. There is a layer of yeast at the

bottom of the barrel that give it is a unique taste.

The veil of yeast gives the wine a distinctive appearance. Just look at

the cover of that beautiful wine, that is where it gets that name

from, it is yellow, gold and wine, and the older it is, the more yellow

in colour, this barrel, where he has drawn the wine from, this from 2005,

you can see the intensity and the beautiful golden colour.

On tasting it, very smooth and very similar to Sherry, there's an

earthiness which comes through the wine.

He will let me take the barrel! His approach of what I'm hoping to find

here, care and attention in everything he does and a real

connection to the land, the ideal of French wine brought to life. Many

thanks. What a great looking trip and we'll

be showing you more of Monica's food Right, it's time to find out

whether Georgia's facing Food Plenty of garlic. What about the

dreaded Food Hell? We have a pile of lamb,. Cinnamon, and a Bechamel over

dreaded Food Hell? We have a pile of the top. It looks a bit scary over

that side. It was 2-1, to our viewers at home, what you reckon?

Garlic or lamb? Garlic. We will move this out of the way. Thank you. We

will start with the chicken. Cary, you can get on with the dressing, if

you are ready. Classic French dressing, white wine vinegar and

some water. Meanwhile, if I can get you to do the garlic. This garlic

has been roasted. You have got to put this in tinfoil with olive oil,

roasted, 40 minutes, and then take it out. Mmmm. It is like a spot that

you squeeze. I was going to say that, but I thought that might be

out of order. We were all thinking it! You are really unwell, that is

nasty. That will get 16 million hits on YouTube, that. You want both of

them? Yes. Meanwhile, we are going to get a chicken prepared. There we

go. Chicken breast, decent size, of course. You want parsley? Yes

please. We will do some of this for the garlic bread and some of this

for the Kiev, as well. But the garlic bread and some of this

just waking up, you are about to embark on the Strictly tour, tell

everybody about that. Yes, embark on the Strictly tour, tell

in London on the 14th of fabric, at the O2 arena, very exciting. --

February. How are rehearsals? It is OK. It hurts, mussels you don't

February. How are rehearsals? It is you've got, but we are all

rehearsing and it is nice to have everyone back together. This is the

garlic butter, which John is making. We are going to grab a knife and we

chop this up, and a good way of doing this, you end up with tablets

of butter. That is a good idea. I know that you like your garlic, you

can make this and freeze it. If you want a quick snack, just grab this

butter. Are you watching, ma'am? This is a good idea. The idea of the

butter is a good one. That is very clever. We use a bit of the chicken,

this is the fill it. -- fillet. It is a chicken plug. It needs to be

fully sealed. We have flour, egg and breadcrumb. These are breadcrumbs,

Japanese-style, they dry out the bread and shave it, and you end up

with a very crisp breadcrumb. They also contain bicarbonate of soda,

they can puff up when they cook. He is like my dad, he is full of

knowledge like this. I love it when you call me my dad -- your dad. I'm

old enough to be your dad, which is nice. LAUGHTER

We have a bit of salt and pepper, and then we take the chicken and we

put that in the seasoned flour, and then in the egg and normally you put

this back in the crumb, but we will put this back in the flour. There's

the possibility of it leaking out, so cover it in the egg again, fully

coated. And then into the breadcrumbs. What we then do, we

chilled this and deep fat fryer it. These chicken breasts are massive,

we take it out when they are coloured and then we roast it in the

oven. With this, we are going to serve it with the amazing garlic

butter thing. Thank you very much, lovely. This minds me of the caravan

chicken Kiev, we always had them in caravans. We always used to make

them in the caravan. LAUGHTER We have our bread. You take this,

Jim -- this bread, and then a bit of oil. You must be doing the

Charleston and this tour? Yes, it is hard work. The most energetic dance

ever. You did not do it? No, thanks very much. I didn't. That is the new

one they added. It is one everyone loves. They love the chance to. --

they love the Charleston. They are saying in my ear, they can get the

music for the Charleston. You could do it together? I can't do it, I'm

making a sandwich. We could do the lift, as well. No. What do you have

to do with the Charleston? It is about these scissors. Your fate have

got to do this -- feet. LAUGHTER Can you see? That is it, anyway.

APPLAUSE Without being cheesy, you have got

to do daft faces, as well. Yeah. If anybody wants to know how to do the

Charleston, just arrive at work when I do and you can see people doing

that down the street. They are pulling daft faces, as well. And now

a little bit of butter. A bit more. Wow. Really? Yes. Crikey. And then

you have got the chicken Kiev and now we bake it in the oven, we give

that a good 15 minutes. This is like one of your doughnuts and cream

things with mashed potatoes, bread with butter, bacon and cheese. Don't

you worry about that. This cheese is amazing. Such a good job I'm not

training today, because I would not be able to do anything. What is

that? Doing lifts and flips after all of this cheese. Don't worry

about that. LAUGHTER And now you put this into the grill.

Wow, I love cheese. And now we turn our attention to a salad, we need a

bit more salad, chef. We have some of this lettuce, some of this

rocket. Some of the Bulls blood lettuce, I really love this stuff.

Careful of the butter. That is the bit I'm standing in. That is it.

Thank you. No problem. I have just whacked you and beat foot. LAUGHTER

-- on the foot. Some of the lovely French dressing over the top.

Beautiful thick dressing. Nice. Seasoning, and we have that in

there, anyway. If you bring the chicken out. John, leave it, leave

it. You are fiddling with it. The lower chicken. I love that noise. It

is like the biggest chicken in the world. Don't worry about that.

Georgia, you have some tweaks. Chris Morgan says, what is the best cut of

meat to use for the perfect burger? The idea is a good old-fashioned

piece of mince beef from your butcher, and use 40% fat, 60% meat,

and you pat it together, into a frying pan, and then turn it over,

and then season it, do not put any salt and pepper into it until it is

cooking. 60% meat, 40% fat, delicious. Shin beef, that is really

nice. Elizabeth Baker, I've got two sea bass fillets and I don't know

what to do with them. One of the dishes in the rest, pan fried the

sea bass and finish that in the oven, that takes about seven minutes

for it to cook and we serve it with a fresh tomato sauce, braised

mushroom, simple, and packed with flavour. What I say about fish, cook

it for half as long as you thought. What is that? Oh my goodness. Garlic

croutons going into the salad. Yes, this is a James Martin salad. I'm

going to have salad for lunch, with cheesy garlic croutons, and then we

will top it off with chicken Kiev. That is exactly what we are going to

do. I think you should be best friends for ever. I'm happy with

that, Georgia. You can cook me that all the time. She did not say that

you this morning, did she? Noodle doodle. LAUGHTER

Oh! Bingo! Look at the size of that. We have a bit of dressing. When I

get married, that is my meal. Yours? Thanks. You can do the wine, thank

you. I don't know where to start. The wine has been Josan, 2014, --

has been chosen, 2014, ?4.97, and I reckon it looks good. We are

exhausted after this. Happy with that? That salad is the way forward.

Give me some cheesy bread. Well that's all from us today

on Saturday Kitchen Live. Thanks to John Torode,

Cary Docherty and Georgia May Foote. Cheers to Olly Smith

for the wine choices! All the recipes from the show

are on our website. Simply go to:

bbc.co.uk/Saturdaykitchen. There's more of our Best Bites

tomorrow morning over on BBC In the meantime, have a great day

and enjoy the rest of your weekend! Burnt on the outside

and doughy in the middle. Look at his little legs.

THEY LAUGH