16/02/2013 Saturday Kitchen

Good morning. This is Saturday And welcome to the show. With me in

the studio today are two of the most interesting chefs and most

excited chefs in the country, first, a man who has taken the rustic

cooking of his hometown and used it to create an award-winning menu at

his restaurant Lamina. I got it wrong again. All morning he has

been telling me. Next, the powerhouse behind the Michelin-

starred restaurant Pierre de Tierre, Marcus Marcus Eaves. What are you

cooking today? An artichoke salad. What is that cheese? It has chilli,

lemon juice, lemon zest. I use all the parts of the artichoke. What's

on the menu for you? Monkfish with blackened spices, broccoli and

mussels. The spices you have Asian- Indian spices as well and the bull

ger wheat underneath. Chilli, mint, coriander, lovely. Who dishes to

look forward to. We have a fantastic line-up of foodie films

from the BBC archives. Today we have regular helpings from Rick

Stein, plus Celebrity Masterchef and the always fascinating Raymond

Blanc. Our guest this morning probably never dreamt when she won

the Best Newcomer I ward at the Edinburgh Festival one day she'd be

part of the great Renaissance of British cooking, Sue Perkins. Great

to have you on the show. Thanks. Just one thing, it's "Perkins".

Often mispronounced. Is it really? No! Tell me about bake-off then? A

success. Who knew that tarts, flans and buns could get the nation so

excited, but it's amazing to have been a part of. I just say the word

"bake" in a windy tent, then two hours later, I am eating. You're

familiar with food because we saw you on Masterchef as well. I know.

I love food. I have done a lot of shows around its albeit unwittingly,

particularly Supersizers when I it a everything from 5th century BC to

Athens. Now, of course, at the end of today's programme I'll either

cook food heaven or food hell for Sue, something based on your best

ingredient or nightmare ingredient. Food heaven, what would it be?

Anything cakey or carbohydratey. I thought I would give you the

challenge of hazelnuts because I love them. What about food hell?

Goat's cheese because it tastes like melted bin liner. You need to

keep your head out of those bin liners is what you need to do.

There you go, for food heaven I have a fantastic hazelnut and

chocolate sponge cake. How does yes. Or food hell, goat's cheese. I

am going to make lightly whipped goat's cheese cream with sell

Yareac. You don't like that? It iss toed with a redcurrant and mustard

dressing. How does that sound? I am getting is goat's cheese.

That's the basis. How can you deny me brandy before midday? It's got

to be food heaven no, doubt. If you would like to ask a question on the

be asking you whether she'll be facing food heaven or food hell, so

start thinking. It's pretty obvious today, isn't it? Cake or goat's

cheese? Cake. First you have artichokes with this man. Cooking

behind the wings of the award- winning restaurant Lamina is Frank

Skinner. We got there in the end. What are you doing? A beautiful

artichoke salad with cheese. If you don't mind, you have to clean it...

I'll need a Thank you very much. These artichokes - you get small

baby ones in Italy. You mainly use for pickles as well, but when

they're nice and tender you can use them for a salad. This one is from

Rome. They're called Chimarolo. I don't know whether you're making

these words up. No. I used to work in Rome. It's a very typical dish

there. This type, I really like. I am going to put some garlic and

shallot here because what I am going to do is a dressesing with it.

The whole point about this is the sauces as well because often a lot

of this you would throw away, but you're using to it make a sauce.

We're doing a sauce here, but what you can also do with this is the

skin - for a starter, you can add a few potatoes and make a soup. It's

very good. It's interesting, we really use all the parts of these

beautiful flowers I would call it. We still don't use a lot in this

country. Is that right? I think people don't know what to do with

them more than anything else, but traditionally you would cook them

whole like this. Yes, the globe. You would cook them in a mixture of

water - a pan of water with either lemon or vinegar, salt. When it

comes to the top, it stops them from going brown. This kind of

flower is very good for you as well because it's full of anti-oxidants.

I'm starting, as you can see. It has the power to lower your

cholesterol in your blood. It's amazing what you can get in Google.

If you see inside there, there is a little chunk... We take it out. We

don't throw it away, but put it in the sauce. That'll be enough for us.

What I am doing now - the shallots, the garlic, artichokes and white

wine, OK? We're going to add altogether... The breadcrumbs...

little bit of sugar to balance it. The leaves are bitter. The small

ones in Italy, you can just cook them in a bit of water and olive

oil? You can cook like that or you can do water, honey, bay leaves, a

little bit of pepper, then you basically - pickles, prosciutto,

then the famous ingredient, faprichoza. Now breadcrumbs to

thicken the sauce a little bit - is basically the main ingredient we

use for artichoke Romano style. A little bit of salt and the stock

now... So we're going to use the liquor from this to make the

dressing? Correct. Now, we're going to cut this artichoke very, very,

very thin, like this. Chilli in this? And some lemon juice, salt

and pepper, a little bit of an Italian version of guacamole. Then

I am going to add the beautiful guadaparano cheese, which is not

goat's cheese. Don't worry. What's special about this? It's very old

cheese - about a hundred years, created from the monks,ed a the

name comes from the area and "grana" because of the beautiful

grainy texture. It's like a small piece of marble inside, fantastic.

It's one of the world's best- selling cheeses, which is pretty

amazing. When you go to Italy and try the Parmesan they have there,

it really is superior... It is. a lot of the stuff we get over here.

This one is a reserve, more than 21 month, which is not very common,

but is available everywhere now. Artichokes here, a little bit of

lemon, a bit of salt, OK? Now we're going to add the avocado. You said

in rehearsal about artichokes in a dessert. What's that about? I know

you're laughing... I have perked right up now. Cake! There is a

recipe of artichoke and chocolate muse -- mousse, amazing. You cook

the artichoke in ingredients until it is completely glazed, then do a

mousse separately. You do a few of these in your restaurant? Yes, all

different kinds of artichokes as well. I am going to add a little

bit of the cheese inside, believe it or not, a bit of lemon zest as

well, this beautiful amallfy -- Amalfi, going to mix it up as well.

Add some freshly ground pepper as well. If you would like to ask

questions for our chefs today, the lemon, avocado... Chilli, salt

and pepper, lemon juice and fantastic artichoke. We've got this

beautiful sauce, which we call dressing - we did before and rested

it. How long do you cook this for? Half an hour. Now we use it for the

dressing, but if you add potatoes, you can make a lovely soup, so

basically, from one ingredient, you can have the lovely soup and the

lovely salad, if you want. OK? these are the leaves, to show

people? The leaves. When you do this whole, you actually eat these,

really, don't make a fool of yourself in the restaurant.

Basically, it's the top bit or bottom part of the artichoke which

you basically pull out between your teeth, and that's the part of the

heart, which is lovely as well. Don't go munching on the leaves as

my sister did in a restaurant. That's not very good. OK. Just a

little bit of this. I am going to add olive oil, salt and pepper

again, lemon To create a kind of dressing with it. Tell me when.

more. Now, you're expanding your little restaurant because you have

the restaurant, then you have a cafe on the side? Yes. It's going

to be much more affordable than we charge now. We plan to open - it's

long overdue, but we plan to open really in September, hoping that

the - is going to recover from the crisis. So the beautiful artichokes

together. Kind of like fennel, really. You can have it thinly

sliced... Very, very thinly sliced. You can serve it also on a bed of

fish. It's beautiful, goes interesting with the avocado as

well. Got the serving crest on top. Then we have this beautiful...

called it a peeler in rehearsal. You called it a mandonina, nice.

Sounds better. It does. LAUGHTER

Now, a bit of this dressing, which you put all around. It's a great

way to use up the leaves. There is so much flavour in there you

generally throw away. Yes. Some shaves of cheese. We like it rustic.

This is artichoke salad with cheese ready to go. How good does that

to taste great as well. Looks good. Dive into that. What happens if you

don't have one of those electronic ankle bracelets... Just put it all

together. Dive in, Marcus. Dive in. That little bit of lemon in there

just stops it from discolouring. Exactly, so it doesn't get

objection dated. It's not really the Sunday lunch - think of it -

it's very healthy stuff every day of the week. It's great to use the

left-overs for the dressing. Tim Atkins is in the heart of

England today. Let's see what hietz he's chosen to go with Frank

historic market square. It's wine time. Let's see what this wine town

isn't the Everest of food noire matching but is certainly the

Kilimanjaro. The reason is artichokes have a tendency to make

wine taste winter. The good thing is you have removed those bitter

outer leaves, making my job a little bit easier but two

suggestions, one is this white wine. But I have something that I think

works even better with those tricky ingredients. It comes from Austria.

It's this wine. Gruner Veltlener is at its best in Austria,

particularly on the steeped terraced vineyards in the valley

On the nose, some pear, spice and that tell-tale aroma of white

pepper. On the palette is enough texture to part the creaminess of

the avocado and the cheese. The bite of the wine works nicely with

the acidity of the dressing. There is just enough personality to cope

with the strongly flavoured ingredients of the chillies, salty

anchovies and of course artichokes. When I cooked your dish, I nearly

bottled it but I think I found your answer on the terraces.

Indeed he has. This is fantastic. You had a second glass. You

witnessed that. You have really gone for it. Is a difficult

challenge with artichoke, but I think it works well. Happy with

that? I usually only drink wine made by nuns but this is really

good. What do you make of it? stunning seafood recipe to share

with us. Monkfish with broccoli, blackened spices and mussels as

well. Sorry, slightly speechless, locked into the wine.

Now it's time to meet up with Rick Stein. He's made it all the way to

Malaysia to meet one of the country's most flamboyant cooks. He

It's funny how the food If food was music then the Thai

In Malaysia, to my mind, with rich gravy sauces,

Malaysia is a cocktail of influences.

The Chinese, of course, the Arabs, the Indians have all made a stake.

And there's a profusion of spices like cinnamon, nutmeg and cloves.

This place was once the spice centre of the world

and known as the gateway of the spice route - Malacca.

So, first impression of Malacca.

Well, for one, I'd say there's a very strong Chinese presence.

And there's a strong British legacy too.

You won't see people frying bacon and eggs on street corners,

but Chinese breakfast dishes like this, marinated strips of beef

or sometimes chicken cooked with chilli and bean sprouts.

And Nyonya dishes, which came out of mixed marriages

between indigenous Malays and straits Chinese.

As a result, a whole new cuisine was born like this nyonya chicken curry

flavoured with lemongrass, cumin, turmeric and tamarind.

Then there's the Indian population with their fish head curry.

Not to everyone's taste, but it's loved here more than any other.

I met this remarkable man, Chef Wan.

He's a sort of Jamie Oliver and Delia Smith rolled into one.

And hugely popular in Malaysia.

There was a massive fan club wherever we seemed to go.

Honestly, I had no idea how popular you were.

Everywhere we go in Malacca, they're saying, "Hello, Chef Wan,"

and actually they're much more... they're very...like in England... Nobody knows me.

..people say, "That's Rick Stein, but here it's, "Hello, Chef Wan!"

OK.

Thank you! Bye-eee-eee!

We went to this old colonial hotel which used to be a rich merchant's grand house.

Chef Wan wanted to cook me something which he thought I'd like, a typical nyonya salad.

But the hotel was right next door to the central hospital,

And it looked like nurses and doctors in their operating gear spotted Chef Wan from on high

and couldn't resist shouting out his name, and waving, such is his popularity.

"Chef Wan! Chef Wan!" OK, back to...- You're so famous!

I can't believe this. Back to cooking. We'll pound this. You're more famous than Jamie Oliver.

I'm going to throw in some tomato.Now, these become the base, yeah? Yeah. The base of my salad.

Now, my grandmother lovedto prepare this every time for anyof the members birthday because...

Do you want this just bruised or...? Yes. all the way down. Pound, pound, pound.

I'm sorry I didn't have the goggle for you.

So, while you're doing that, we're going to add in the... OK.

Look at that. If you want it too spicy, you put more.

Oh, I like it spicy. You do? OK, we'll add some more then.

To that we're going to have this - what you call that? - dry shrimp.

What we call "udang kering". This is- so significant in nyonya cooking.

Every time you cook in a nyonya cuisine, they bound to have thisingredient in many of their dishes -

udang kering or dry shrimps. That's not smelly, not like the, erm...

Er... Oh, you think it's smelly?! Oh, I think it's lovely.

What? Belachan? Yeah. Yeah, belachan, the shrimp... Belachan? Belachan, yeah.

That's a central ingredient in nyonya cooking, now keep pounding,

so while you're doing that, we're going to put in here some of this fish sauce as well,

it gives it a nice, salty flavour, so that goes in and I need some palm sugar as well

and in typical nyonya cooking we use a lot palm sugar as well.

That looks lovely, that palm sugar.- Very unrefined.

All you need to do is create like that. See how easy it is? Yeah.

Go, go, go! The idea of this salad is to have this combination of spiciness, sweetness and sour.

That's the secret, just like any Thai Indonesian cooking as well.

There's sugar, sweetening, all these- wonderful aromas, spices coming, that's right in front of you,

and here we have a lot of herbs as well in the nyonya cooking.

Ricky, look at all these wonderful... Oh, they are lovely.

this is called a "Daun Kesom". This is very significant again in many of the nyonya cooking,

we use them, sweet tangy flavours.

Can I try a bit? Mmm, smell it.

Mmm. We call that Vietnamese mint. Correct, we use it. What do you call it?

so we have a variety of here, freshmint and coriander, we can add that.

So what we need to do here, get some- nice...and then we'll shred themand put them together in the salad,

You need to put them all inside,

and then we're going to throw them together and mix them up.

There you go. Now, this stone comes from my grandmother.

OK. And heavy too, huh? Yeah.

All of that goes in. We're going toadd a bit more sugar, it has to have- that nice sweetness. Definitely.

It's great sugar. To that we're going to add some other spices as well.

OK. Smell this. This is the Bunga Kantan.

Ginger flower, if I'm not mistaken.- So is that actually the real flower- of a ginger...fruit? Yes, yes.

Can I put that in? Yes, you can put it in.

Let me cut that and this how... So while I'm doing that, you can throw in the prawn as well, yeah.

So you have lovely Vietnamese...

On one hand, you have all these wonderful spices, then you have also...

Look at that! Then it's dry shallots- or also some red onion. Yeah.

And we need some chilli again to spice it up, not too spicy. Looking great, this.

Yeah, and then we have also here... The Kaffir lime? Yeah, the Kaffir lime.

Yeah. And then we have the chive, the Chinese Kuchai.

Kuchai? Yeah. Is that garlic chive?- Yes, correct. You smell that? Yeah.

Can you see all these wonderful aromas that goes inside? Yeah.

And then we have... Peanuts? Peanuts as well, yeah,

and then you get fry onion. Fantastic.

And chilli again. The whole idea here is to balance everything between sweet and sour and spicy,

and tofu - extremely healthy. that fried? Yes, it's fried. Right.

Use that as well, very typical of nyonya cuisine.

You know, that's not fair. OK, now we're going throw in this wonderful lime juice.

After this, you'll say, "I'm not going to have you on my show, Chef Wan, you abuse me!"

So we're gonna squeeze this. Ho! Love it. Squeeze it, darling.

That's what you call a salad? Yes.

To us, a salad is just lettuce, tomato, that sort of thing.

Oh, no, no, we have something a bit more than that, Ricky, we are in Malaysia.

Isn't that so simple? You've done it very well, I must say.

Oh! Now, this can feed the whole, entire family. May I try some? Yes, of course.

I have a fork here. Thank you very much.

Take a bite through there. And don't- forget those wonderful shrimps.

Oh, the shrimps. You love your seafood, darling.

I... Don't you LOVE your seafood?

Now... Mmm! You're not a bad cook!

You're not just a TV chef after all.

$:/ENDFEED.

I

I did

I did warn

class I thought I would show you how to deal with one of my

favourite ingredients. I think it's probably one of yours as well. This

is a cooked brown crab. I had to break this down to a simpler dish.

You treat it in two parts - the legs, they're first. They're a

memory now. The legs contain the white meat. The dark is in the

shell. Take a fork ideally. That's its head end - go this end and pull

it out. If I did that, that's got A&E written all over it - shell in

the face. These are what we call dead man's fingers. They're not

poisonous but not very pleasant to eat. They're poisonous! Then what

you need to do is press this part here - get rid of this. Is that a

brain? Kind of. But you're going to eat this in a minute. Its last

thoughts. Then all dark meat is in the shell, you see? So you take a

spoon, then you can scrape this out, and you've got this wonderful dark

meat. When you buy it pasteurised, they blend this up. You can see the

colour as they blend it up from the underside. It's this colour. Right.

It's that process that... Basically, they blend it all up. They do large

quantities of what I am going to be doing. Take a knife. Cut through

this, straight through, then in between all of these, you pick out

the white meat. That's why white meat is more expepsive because it

takes much longer to get out than the dark. Each claw, you crack them

and you've got the white meat all inside the claws. You can see all

of this has to be done by hand as well. That's why picked crabmeat is

actually quite expensive. You can pull that all out. You have the

white and dark meat. Keep the shells because it's brilliant for

stocks and sauces, and you have an ashtray at the end of it. That's

out of respect to marine creatures - use it as an ashtray. You break

the crab down like that. This is a sort of Indian-inspired dish I

thought I would do for you. A little bit of olive oil in here. In

we go with onions. Cover that. At the same time, what I am going to

do is take some coconut. This thing is based on coconut. This is

desiccated, dried coconut, some cloves in there, lid on. We're just

going to blend this - not really into a paste, but just to blend the

cloves. I think we got this from a car boot. Tell you what - I could

have shaken it and got a better... This came from a car boot sale,

this one. We add to it different spices. I have curry leaves,

tamarind, and the whole thing gets added to the sauce. Tamarind is

like a fruit? It's like a seed. It looks like a dried broad bean

really. OK. You take it down - you can either buy it with the seeds in

it or buy it already done like that. In a shot glass. Much easier...

comes like that. It's quite bitter in taste. It is fantastic with

seafood but it is amazing with duck as well. A lot of Thai recipes have

it with duck. We're going to use a little bit of stone bass here.

We're going to pan fry it, a nice hot pan, colour the onions first.

Congratulations on you, Great British Bake-off, unbelievable.

It's bound to be - you're working on... Series four is coming up. We

start that in a couple of months. The contestants have been

auditioning, bringing scones to Paul and Mary and being prejudged.

We'll start off again. It's an amazing success, that programme. I

get Bet you never realised when you started doing it. Not at all.

the unknown. You get a lot of reality shows where people don't

necessarily want to be singers. With bakers, they don't care about

fame or celebrity. They want to make a great meringue. I am there

too Hoover it up. It's a dream job in many ways. You do need an

elasticated waistband. Very different to the job you started

off. You met Mel at university. was a mere child. Were you studying

at Oxford? Cambridgeshire. My first day there I met her. She was a year

above me which I like to point out because she's a year older than me.

We have known each other 25 years. How did the comedy circuit start?

literally couldn't do anything else. People asked if I fell into it. No,

I am unqualified for any other role in society apart from clowning. I

tried teaching. I wasn't good at that. I was that annoying teacher

that tries to be your friend. I started writing then my first big

break came with French and Saunders, did a few songs and sketches.

were part of that fantastic writing team when it was really... Credit

to them for being generous in spirit, helping us on our way. Then

we did Saturday Lunch, which you were a part of with your sexy

bandanna-wearing ways. You've still got it. Anyway, back to the

coconut... The bandanna... I was learning the trade, you know what I

mean? What trade? Milnerry? You were quite the young buck. I used

to paint those by hand when I had more time. We all had a lot more

time back then. That was a great show to be a part of. We were

slightly unimaginative in our rebranding - later lunch! Early

lunch! We did two years of that and that started the whole ball rolling

really. A huge success with the Bake-off, but the writing is what

you're doing now. You're about to do this new thing. Tell us about

that. I suppose I thought, why play it safe doing a show everybody

seems to like. Why not put yourself out there for possible criticism

and hell? So I wrote a sitcom which is a labour of love with some mates.

It's what I have always wanted to do but been a bit scared. Let's

face it. It's easier to do things that are ready shaped for you to do

than sitting down and dreaming them up. This is a six-parter? It is.

Based in a vet's? Yes. Why a vet's because I wanted to be a vet when I

was younger. Would you have worn the bandanna? I would have done.

Why? I was always fascinated by animals - just fascinated me. You

had to be really clever. You had to go to university and all of that

sort of stuff. I don't think my vet's gone to university. I think

you just need a warm hand and a loving touch. Anyway, it is based

around a vet's. Tell us more about the story. It is a sit come based

around a 40-something crises. My friend Jamie is in love with Nicola,

but can't tell her. My character can't tell her parents she's gay.

Then you have this fantastic therapist character, her mum played

by Dawn French, her grand mum, then loads of accent Ricks. It's just a

fabulous cast. You just pulled in a load of favours from all your...

just wrote to everybody I love and said, would you do it? "All right,

I will." When is it out? Tuesday, 10.00pm I think, BBC Two. It was a

labour of love to do it. I really hope people enjoy it, so we'll see.

If not, it's back to baking. Well, it is back to baking anyway. We pop

the crab in. In we go with the white crabmeat. How can you make

something in six minutes? It's extraordinary. It takes me hours to

cook something like that. It's easy. It's easy if you're you. We mix it

together like that. I had better have a taste of this. Yeah? It just

needs a sprinkle of goat's cheese! This is Tam and. It's quite bitter,

so you'll only want a tiny bit. It's a little bit bitter. I pan fry

the fish, bring this all together. I got lime juice in there at the

last minute. This can be a great dish on its own. Whenever you're

cooking with crack meat you don't want to waste that fantastic

flavour. You want to put it in at the last minute. It's expensive.

It's hand picked. The pasteurised is not as good. I used to live near

Newlyn in Cornwall, the best crab in the world. This is the nut brown

butter I have used to go with it over the top as well - nut brown

butter and crab work fantastic, then we have a few bits of greenery

on the top, crests, a bit of judge. Then you have your fabulous crab.

Dive in. Tell us what you think. A little bit of chilli in there with

a little bit of kick. Tell us what you think of that. You clever thing.

That's really, really good. Nice, isn't it? You got the full depth of

Indian flavour in a sport space of time. Is she going to be facing

food heaven and that Hayes nut and hear goat's cheese, I get ringing

in my ear. You'll have to wait until the end to find out the

Today, the celebrities face Welcome to the Royal Holloway

And today, you are preparing lunchfor the people at this university.

You have got a tough challenge, and you are working together.

It is...

Girls versus the boys!

Bradford versus the world!

We want from you, 50 portions of a main course,

40 portions of a vegetarian

and 60 portions of a dessert.

Ladies and gentlemen, good luck,

we'll see you for lunch.

Royal Holloway College in Surrey

was one of the first colleges in the UK to accept women.

Today, it has a strong reputation

for music and theatre.

In charge of the canteen

is head chef, Carol Vallejo.

Welcome to my kitchen.

It's an award-winning kitchen, we've got very high standards here,

so I hope you'll cook to those high standards.

You're going to be cooking for 180 today.

Lunch is served at 1 o'clock,

you'd better get cracking!

The teams have two and a half hours

to design and cook a menu

from ingredients including chicken,

lamb, aubergines,

leeks, potatoes,

herbs and spices,

apples and plums.

Marcus

OK, have you decided your menu? We have, yes.

We're going to do Moroccan chicken with couscous.

And then we're having a chickpea curry with rice. Yeah.

For pudding, we're going to do anapple and plum crumble. With custard.

We can't wait to go! Come on! We're losing time here!

Excuse me.

Excuse us, boys. Are you starting? We're having the chicken!

We've got work to do. Mind you don't trip, Emma!

We were thinking... Lamb casserole.

Yeah, or stew with mash.

Vegetarian lasagne.

For the dessert, we're going to go with

bread-and-butter pudding.

Bread-and-butter pudding,yeah, that's right. That sounds good.

I like your menu, it's very good, but a lot of work,

so you really need to get cracking.- Let's go. OK.

Laila and Emma have now started to prep

for their Moroccan chicken and chickpea curry.

Gareth and George's three dishes

must be in the oven within the hour.

So prep needs to happen fast.

George is attacking the veg for the stew,

while Gareth is peeling the potatoes for the mash.

We're doing this for Bradford. Bradford!

And its dignity. Exactly!

It's 30 minutes in, and the boys are still prepping their veg.

One of you might want to get on with the dessert,

so it's already cooking slowly in the oven. Yeah.

Let's get on with it. Could I have...

They really should have their dessert in the oven by now.

George.

Yeah, I'm coming. He's back!

I'm coming to you now.

With George finally concentrating on dessert,

Gareth can start on the vegetarian lasagne.

Meanwhile, Laila and Emma have almost finished

all their main prep.

Done.

Home-run. Now, I'm just going to marinade this.

And Emma's halfway through her dessert.

90 minutes are gone,

but George is nowhere near finished- with the bread-and-butter pudding.

Hold on one sec! No. I want to helpout. See, you've got bits this big...

It's George's scatter approach topresentation, is that. Oh, please!

I've been working on presentation. I spent about �50 on books!

I just ran with a knife, don't tell anyone.

Finally, the pudding's finished.

But now, George needs to find an oven.

Watch you don't spill it! Oh, he's spilt it! He's spilt it!

Beautiful Bradford bread and butter pudding. I was weaned on it!

Now the pressure's on Gareth.

There's no way there's 40 portions of lasagne there!

I'm hoping that there is.

What do you mean, you're hoping? I'm telling you, there isn't! Right, OK.

With no time to make more,

Gareth bulks up his sauce with tinned beans.

I've never seen beans in a vegetarian lasagne.

It's our adaptation of it.

Have you got the cheese grated?

No.

I'm allergic to cheese,

and so I've never made a lasagne with cheese.

There you go. Cheeseless, beaney lasagne! Brilliant!

You two need to talk to each otheror you ain't going to get lunch out.

You've only got 35 minutes. Your mashed potato is not on,

your lasagne's not built. Right.

The team seems to have broken down! This is dreadful.

I'll sort out the lasagne, you sort out the mash.

This needs to go into the oven.

Look at that. Brilliant!

You

You can

You can see

girls come out top in 20 minutes. Still to come on Saturday Kitchen,

Raymond Blanc is duck talking duck. Looks fabulous. It's Marcus's first

attempt at the omelette challenge. I am sure he's terrified, won't

know what to eggs-pect! Will Sue Perkins face food heaven or food

hell? We'll have to wait until the end of the show. Next, it's the

brilliant Marcus Eaves. Great to have you on the show. Thank you.

Thank you for coming on. It's great to have you on the show, your first

time. You have monkfish. We're going to salt it, going to do it

with blackened spices, broccoli and mussels. I am going to leave you to

salt it. Why are you salting it? To firm it? Yeah, because there is a

lot of water in monkfish, so you need to get the salt on there to

take all that out. We're going to salt it like that normally we'd

leave it six to eight minutes, rinse it off... A lot of people

would do this and do it with hake and Pollok and stuff, delicate fish,

but you're doing it to dry it out. This has been salted how long?

of four to six minutes, then we wrap it in a cloth, leave it in the

cloth overnight, pop it in the fridge, then it's ready to use the

next day. That keeps its shape? That's it. Any moisturure that.

Comes out of it will be taken up by the cloth. What's the black powder?

This is a blend of curry, some fenugreek, different spices in

there as well. Interesting. I take it you make it in the restaurant?

No, we don't. We buy it. It's available online. It's fantastic.

We buy it from a producer in France. We're going to caramelise the

monkfish... Kind of a curry flavour? That's it. You normally

associate the dark colours with something - being a little bit

bitter, but it's amazing because it's actually quite mellow. It's

very, very smooth. Tastes great. Anybody watching with a hang-over

will think it's burnt in the bottom of the pan, but monkfish does taste

of those strong flavours as well. That's it. With French red wine.

Yeah. Once that's caramelised, we're going to turn it over, do

exactly the same on the other side. We need to pop it into the oven for

four minutes. I take it this toasts the spices. Yeah, so they're not

raw. If you can see, as we're caramelising it, the fish is

tensing up a little bit, changing shape. I would tense up if I was in

a pan. It's a natural reaction. LAUGHTER

That goes in the oven. For about four, four-and-a-half minutes.

That's it. That goes straight in there. We're going to get the sauce

on as well as the garnish. You can tell us what we're doing. There is

a pan for the sauce. Move this over here. For the sauce, you have

fennel, shallots - grab the olive oil there, lovely. I love olive oil.

Exactly, a nice, generous glug of olive oil. How can you not like

olive oil? I don't mind it. If I had a choice between that and

butter, you see, it's not - Got the curry powder in there... This is

the Moroccan spice. A nice blend of spices. Isn't razavantu the villain

in Batman? I think he was, wasn't he? You have some herbs there to

use. You can buy razavanut pre- done? Yeah. The key is, use it when

you buy it. You don't want to keep any spices in the cupboard for too

long. Which people do. People are probably watching this with spices

when they watched Delia Smith when they were 18. It's true. When the

label changes colour, the spices are gone. When you open up the lid,

they last about three months. have some coriander that's pretty

much Victorian. It's from the East India Tea Company - not good.

Sark! Yeah. What have you got in here? Apricots, golden raisins -

that's the shallot, cumin seeds, again, a touch of the razahantu.

Sweat it off - without any colour really. This is the bulgur wheat.

Dry that off. Tell us about your restaurant. With the name, you

would think it would be classically French, but you do all manner of

stuff. That's it. We don't want to stick to one cuisine. It's, to be

honest, whatever tastes good and is in season at the time. That's it.

You're training - where did you end up training? You were outside of

London before you came... That's it. I am from the Midlands originally

and did my training at a place called Simpson's, and I was quite

fortunate at the time. They got a Michelin star while I was doing my

apprenticeship there. That set me on the track down this route. I

moved when I was about 21, 22. We add a little bit of fish stock, a

touch of double cream. We're going reduce that double cream down and

add yogurt. I have chocked herbs there. Lovely. Then you want all of

this going in here as well? Now, you haven't cooked that or anything.

You just soaked it. Exactly, just soaked it overnight. Lovely. Keep

that going because you want to toast this off as well while you're

cooking it. Some chilli in there. It's very impressive - you have the

curry, the Moroccan spices, the bulgur, which is Turkish, so lots

going on. There is a lot going on. On paper, maybe it shouldn't go,

but it's just fantastic. We try the reverse, it tastes fantastic.

this one of the dishes on the restaurant menu? Yeah, that's it.

Lovely. How is that monkfish, James? A couple of minutes left, a

little bit left. Mussels there - that's ticking over. You're going

to heat that up and pass it through a sieve? We're going to reduce it.

We don't want to add the yogurt too early or else it tends to separate.

You can use the liquor from the mussels instead of the stock.

would be lovely. I'll get the fish rest? That's it, monkfish. We just

treat it exactly as we would a piece of meat. Just turn that

over... Most fish I cook comes out of the oven looking like that but

it hasn't had the blackened spices, no. You should use that coriander.

All our recipes are on the website. I have that ready. I'll move that

out of the way. Lovely. I'll lose all this lot for you. We have the

golden sultanas... In the mix as well. Broccoli, move that out for

you, keep the colour. Broccoli is bang in season. There you go. A

little bit of salt on that. This is almost toasting it off while you're

in there there as well. Take the bayleaf out now. Bayleaf and thyme

- there you go, and then we'll bring this - the actual restaurant

itself has been there quite awhile? Yes, 20 years, so when I was ten,

it had just opened, like that, yeah. What's it like taking over

somewhere like that that you have known throughout your career,

somewhere that has been so known in London? A big responsibility or a

good challenge? A bit of both really. At the beginning, I was a

bit daunted, but to be honest because I have worked there so long,

been involved with the restaurant for nine years now really, it just

felt normal. Coriander and mint? Some in the sauce, some in the

wheat mix. That's that. We're virtually ready to go. I'll give

that to you so you've got that. You have a spoon there. And then we can

- if you leave that to rest a couple of minutes, then? Yeah,

that's it. That's ready to go now. What's great about the wheat mix is

you can cook this now, leave it to cool down, put lime in there,

pomegranate, orange segments, serve as a salad. Pinot noir? Kusskuss,

the sauce. Great colours with that. It's lovely.

Beautiful. Remind us what it is. Blackened monkfish with broccoli

and spiced mussels. Looks pretty good to me.

The first time he's ever cooked anything on Saturday Kitchen. It

won't be the last looking at this because it looks spectacular. That

dark colour - an interesting use of that. Very. A lot of people would

think of squid straight away. not standing on ceremony. I feel

very rude. Dive in. This is the UN of food - every culture represented.

That is SO good. We need some wine to go with this, so let's head back

to Northampton to see what Tim has chosen to go with Marcus's

dish needs a wine with some sweetness to part the heat of those

spices, but not too sweet. What I am after is an off-dry wine like

this one from New Zealand but I am going to choose a wine made from a

different grape variety. This one is from chilli. It's the 2011 YalI.

-- Yali. Kuvuts, the German word for wine, tells you all you need to

know about this wine. It's delicious with spicy food. From the

nose, I am getting ginger spice, some stone fruit, just a little

hint of lifey. Palel - this is sweet enough to partner the curry

powder, the raisins, but dry enough as good as this. Cheers.

Indeed. Are you still eating it? Multitasking it. This works well,

picks up on the spices. Yes. getting the lifey - might have to

have another glass just to test. great wine.

It's time for the celebrity Masterchefs to serve their recipes

Just need a glug of water. Emma and Laila have made Moroccan

Gareth and George have made lamb stew with mash

and a vegetarian lasagne.

Anyone who wants Moroccan chicken or chickpea curry, come on down.

Come on! Come on down!

Hello, what would you like?

Chicken. Thank you. Everyone's for you, Laila.

The girls' Moroccan chicken is selling fast,

with the chickpea curry trailing behind.

This is Laila and Emma's Moroccan chicken with couscous.

I like the chicken.

I think the chicken's great - it's nice and spicy.

Plenty of tomato, plenty of chilli.

The chicken is still wonderfully moist.

Even the flavour of that lemon running all the way through it.

It's really, really good.

The couscous is awful.

It's claggy, it's stuck together,

it's got no seasoning in it.

It's just not nice at all.

It was really nice, really tender, but the chicken was really still nice and moist.

This is Laila and Emma's vegetarian- course - it's a chickpea curry.

It's soft, it's spicy, full of flavour. There's a tang of mint,

there's a real heat of chilli in there, as well.

It's soft and it's actually Moorish.

She's conjured up the flavours of North Africa

and it's actually pretty decent.

I'm really pleased, actually, cos when I tasted that chickpea curry

I like this, John. I actually like this.

And I'm a confirmed carnivore.

The curry is really good.

It's got a lot of flavour, it's nice and hot, spicy.

I think it'll appeal to a lot of people here.

The only thing is, it's just a bit on the dry side.

Right, guys, we have lamb stew here. Lovely lamb stew.

It's beautiful.

The boys' lamb stew and vegetable lasagne

are given the hard sell.

Vegetarian mash. Gareth will buy you all a glass of champagne in the bar afterwards.

Gareth, sing a song while you do it.

Lamb stew. Treble portion today!

Go on, then. There you are, sir.

Put a bit more on there for him. Bit more? Yeah!

A bit more potato.

Absolutely!

That's our problem. That's our problem.

You're running out of potatoes. We are, rather.

This is George and Gareth's lamb stew.

The problem at the moment with that stew is,

there's no thick sauce coating the meat, so the meat's gone a bit dry.

All they had to do was put a load of- potatoes into that stew,

potatoes would have boiled down, thickened the sauce,

and it would have been delicious.

It was quite nice, the potato.

There was only a little bit on it. Could have been more.

It was nice overall.

This is the vegetable lasagne

by the boys. I'm going to interrupt you.

That is not a vegetable lasagne.

That is a layer of vegetables

including beans, peppers and aubergines,

covered with pasta,

and a white sauce.

No cheese, because Gareth's allergic to cheese.

I quite like the vegetables.

The vegetables are sweet and tangy.

And soft.

But this layer of pasta

with a solid bechamel

is completely bland

and it's not good, it's not good.

I just think it could have been a lot more saucy,

and a bit cheesy.

Like a lasagne, you mean?

Like a lasagne. And it's not quite there.

Very dry

and a bit sort of crusty,

and very, very bland.

For pudding, the girls have made

an apple and plum crumble with custard,

whilst the boys are serving bread and butter pudding with cream.

Bread and butter pudding and cream.

With lovely cream.

I tell you, you are going to love this.

Thank you.

With lunch service nearly over,

both teams' puddings are selling well.

Crumble's coming! Crumble's coming.

This is the girls' dessert.

This is a plum and apple crumble and custard

and really, this is mostly Emma's work.

It's just perfect!

It's not too sweet. There's so much cinnamon

in there, and it's crunchy on the top.

You've got sweet apples.

That, to me, is it.

It's the epitome of a good pudding.

I enjoyed it. The custard was a bit runny,

but in terms of the actual crumble,- it was all right.

I liked it - bit of cinnamon in there. Nice.

I've been looking forward to this all day.

This is George and Gareth's bread and butter pudding,

flavoured with a little bit of orange and some runny cream.

The baked custard between the layers of bread -

instead of being wonderful, rich and- creamy, it tastes a bit like egg,

so it's not been sweetened enough.

I was really looking forward to this bread and butter pudding.

It hasn't quite delivered.

I thought I ordered bread and butter pudding.

I think I got scrambled eggs.

But it did actually taste quite nice.

It was OK, but I'm not converted

to have it again.

Well done!

Bradford! Yeah, Bradford.

I think the girls have won this

absolutely hands down.

They got the best vegetarian, the best meat, and the girls have got the best dessert.

For some reason, they disappearedto different sides of the kitchen.

Neither of them actually worked together.

They are learning really quickly. I don't think they realise how fast- they're learning.

They are going to have to stay on the top of their game,

because we will lose one of them in the next round.

$:/STARTFEED.

It's

It's time

It's time to

questions. Each caller will be choosing a side which food Sue will

have at the end of the show. Our first caller, what's your question?

I have summer truffles with a little bit of Brian. They're nicely

sealed, but they have to be used quickly. I don't know how to use

truffles. In the Brian. Get the truffle out, with a cheese grater,

grate finely, put olive oil and sherry vinegar. You can dress a

lovely salad of watercress with goat's cheese. Why would you do

that to me? I loved you. Mix it with oil? And sherry vinegar,

something sweet. You can make a lovely dressing. If not, you can

steam a lovely piece of fish like stone or sea bass and put it on top.

It works really well. Get rid of the Brian. What dish would you like

us to cook at the end of the show? It's going to be definitely heaven.

That cake, you see. Lorry from Cornwall, you there? Hi, there. How

old are you? 13. What would you like to ask us? I am doing a leek

and potato soup. I would like to know how to put a twist on it to

make it different to the others? this for an exam? Do you want to

get a little bit of insider knowledge? We're just making dishes.

Leek and potato soup - how can you make a difference? Once the

ingredients are nice and soft, cover it with chicken stock, then

when it's blending, the best thing to do is add watercress. It will

start to turn green. That,s who really well. Some salt and pepper

and toasted brieer on on top would be lovely. There are two tips. What

dish would you like to see us cook? Sorry, Sue - it has to be hell.

have the voice of an innocent and the intent of the devil. Heather

from Wiltshire? I'm here. What's your question for us? I have a

whole fresh salmon. I would like to know the best way of cooking it and

the best accompaniment to go with it other than tartare sauce. There

is something simple you can do - rock salt - you can do salmon and

potato together. You use one kilo of salt every kilo of fish you have.

Put lemon and Rosemary inside, cover it with salt with the skin on,

as it is, not egg white, nothing. Bake for 45 minutes every kilo of

fish, take the salt and skin off, serve this beautiful salmon dressed

with olive oil, maybe lemon zest and butter on top. What about the

snaus A hollandaise or Bearnaise. What dish would you like to see us

cook? Oh, heaven, please, definitely the cake. Let's get down

to business. Lawrence, it's pretty lonely at the top of our leader

board, 7.8 seconds. You have to cook a three-egg omelette cooked as

fast as you can. Have you been practising? I have done one

practise. I won't tell you the time. The secret is to get on the board.

It's like an ancient mating ritual. Men have been doing this since the

dawn of time. This one is going to be - this looks a good omelette for

Marcus. This one - I am going to have a taste of this. You have been

practising, though - it may be only one, but - I am just stepping

around the eggs. That's a side dish! Do I eat this one in the pan

or over here? On the plate. Can I eat the one in the pan? No, on the

plate, please. Marcus... Marcus, you did it.

did it in 31.12. Nice. Which puts you - pretty respectable - about

there. Francesco... We need a drumroll. We got better than that.

You did it in 24.20, which would put you on here... Ahh! But it's

going in there, you see. That's quite a good sound effect. Haven't

done anything for six years, and that's all we get. I was expecting

this sort of... Boom! Yeah. That's all we get. Will Sue get her food

heaven or food hell? Or guests will make their choices. Today's guest

is going crackers about duck. Enjoy The dish I'm going to cook today

The duck's legs take longer to cook than the breast,

so before putting in the oven, cook leg-side down

in duck fat for seven minutes.

It's a lovely nice gentle seasoning. It's not aggressive, just right.

You know just right. All this kitchen is already smelling

of that beautiful sweet, slightly gamey flavour. Wonderful!

That is ready. Tres bien.

Once the skin on the legs has started to crisp,

turn them over to cook on the other side for seven minutes.

Very appetising.

Gastric juices start to run.

Shame it's not 12 o'clock. HE CHUCKLES

When the legs are crisp, turn over onto the breast.

I'm just now caramelising the breast, just for one minute.

So now, these ducks are ready to go in the oven.

180 degrees for ten minutes for medium rare.

30 minutes for medium and for well done, well, as long as you want to.

I'm going to show you now how to prepare a celeriac puree, which will accompany the wild duck.

Grown for its root rather than its stalks and leaves, celeriac is a variety of celery.

It's a perfect alternative to potatoes.

Nobody gives me a commis, so I've got to peel my own vegetables.

You cannot do it up here, you need a small knife to go around.

Once peeled, chop the celeriac into equal sized cubes.

So they all cook in the same time. Voila.

Poach the celeriac in milk with a pinch of salt.

Tres bien.

The gas here has gone off again.

Argh!

God!

Sorry.

I love it. I love it because everyone's involved.

It's crazy!

Simmer gently.

Never any fast cooking because fast cooking overcooks the outside and doesn't cook the middle.

So slowly, let the heat permeate.

So now we have 20 minutes for ourselves where we can have a nice

glass of water or maybe a little espresso. That would be very nice.

The celeriac is ready.

So I'm going to let it simmer away for five minutes. Go away.

Of course you can do that puree in advance and reheat it,

unlike mashed potato, which cannot be reheated.

This one does because all the starch is good, less sticky, much smoother.

After the steam has gone, puree the cubes in a liquidiser.

We're going to use a bit of the milk here.

Tres bien. Very smooth. Lovely flavour. It is so,

so well worth the effort.

Having added a squeeze of lemon juice... There's 40 grams here.

..Raymond makes a beurre noisette -

a browned nutty tasting butter to enrich the pureed celeriac.

We'll bring the butter to a temperature which gives a lovely colouration

and I want that butter to go a slightly hazel look.

Tres bien.

And now it's about to happen.

Ooh, delicious.

Look at that, that's perfect.

Now voila, we've got a nice colour here, you can see it here, you see?

That is lovely, just very simple and lovely.

Alongside the roast duck and celeriac, Raymond's serving a blackberry sauce.

It's a lovely sauce, which you can easily make in your own home very simply.

A little bit of clove,

a bit of juniper berry.

Spice up blackberries with a simple marinade.

So with my clove, one single clove,- two juniper berries,

tiny bit of bay leaf and a sprig of thyme.

A dash of sugar and it takes on all- of those flavours and believe me,

that process will make that blackberry taste at least three times better.

Maybe four times, I've never been a good mathematician.

Fry sliced shallot and field mushrooms in butter.

Blend them a little bit, just for one minute.

Add 100 mls of ruby port...

..and the same amount of red wine.

Now I can add the blackberries.

A pinch of salt only. Remember,

there's quite a lot of spice here, you don't need very much salt.

That process

takes about ten minutes.

When the sauce has simmered gently for ten minutes, puree in a liquidiser...

Voila.

..and press through a sieve.

I think that's going to be rather lovely.

After 12 minutes in the oven, the duck is ready.

Tres bien. Raymond props up the ducks to rest for ten minutes.

This relaxes the meat so it releases its juices becoming succulent.

So now we are really ready to carve.

Open it up. Voila.

Guy is joining me.

We have worked together for a long, long time now

and I'm going to make him taste the dish.

Raymond serves slices of duck with the blackberry sauce.

Voila, the sauce, go ahead.

Adam, have you got a few crisps, please?

A garnish of deep fried parsnip ribbons and a helping of the celeriac puree.

Voila. Bon appetite.

The cooking is nice, it's not too pink.

It works well.

I like that.

If I had that at home I would be very happy, I'd be a happy guy.

You're a happy boy, OK? Yeah. So would I. I think so.

$:/ENDFEED.

Right.

Right. It's

Right. It's that

to find out whether Sue Perkins will be facing food heaven or food

hell? Heaven is this massive ingredient you're probably used to

seeing at home - hazel nuts. Alternatively, it could be the

dreaded food hell over here, a Pyle of get's cheese transformed into a

salad. It's down to these guys. It was 2-1 from the people at home.

Frank Skinner liked goat's cheese. That would put it level. What can I

do? You have got your food heaven because Marcus, you see... Yeah!

Get this out of the way. We're going to make a nice little sponge

with this. You have probably made a lot of sponges, but we're going to

do this slightly different. We're going the make it with a meringue

and salve andion base. Whenever you add hazel nuts... It weighs it down.

Exactly. I am going to add the icing sugar and this hazel nut -

this paste, if you can crack me the eggs into there, that would be

great. Thank you very much. That's brandy in there. Very good too.

Have you tried it? Yeah. If you pop me the butter in here... Yeah.

the reason we put butter in a cake is to keep it moist because the

idea is the hazel nuts will dry it out. Why are you cooking the butter

first? To melt it. This is two types of sponges - this is the

lighter one, really. Like an Italian. Yeah, that's the lighter

one, really. We whisk this up. In here I have my icing sugar. That's

going to go in. I use that instead of caster sugar, again, to make it

a little bit lighter. We're going to thro throw that in. In we go

with the icing sugar into the meringue. Whiting this up - not too

much because the air is going to come out of this mixture here, then

all we do - egg yolks - whole eggs - in we go with the flour and the

hazel nuts. Look at that! In we go with the butter like that. If you

can bring me over the tin, please,ma would be great. Then all

we do is throw this lot in. I am sure you have seen this hundreds of

times before, but you have to get this into the oven as quickly as

possible. How come it takes you a couple of minutes? We do two whole

days in a tent with something like this, then they drop it on the

floor. Being a pastry chef. The key to this is always speed I think.

You need to get that into the oven, which Marcus is going to do -

straight into the oven. That goes in for about 20 minutes. Over here

we have our sponges. I have a chocolate one which I have made a

similar sort of way, then we have our hazel nut one which we have

made like that. Now, it will rise up and collapse, but when you see

it, it's very, very delicate, when you slice it, and it's fantastic

with this. Smells really good. Hopefully you're going to like it.

I am going to like it. Hopefully we have our cream ready. Yeah.

bring this across. There we go. Then we can thinly slice this, so

if you have a serrated knife anywhere - there we go. We can

start off with this one, the chocolate one. Keep your fingers

out of the way. What's wrong with it? It's good. No, it's perfect.

You're checking the crumb structure. I am, just the density of crumb.

That's good. Then you put this on it. A quick tip - next time you're

doing the series, anybody that's about the join the new series of

the bake-off, they always find Mary Berry likes a brandy. She likes to

start early with the brandy. LAUGHTER

I was going to say that. She's constantly topping up with Mary.

The flask she's got with her. blood type is actually vodka. I am

jesting. No. I love her, as does the nation. What's not to love?

Hopefully, she'll be watching this to check to see if I am doing it

right. What people don't know is Paul is five feet tall and wears a

Cuban heel. He's a Tom Cruise - you know. You're friends with him. He's

like the thumb bellina of the cake world. He's going to kill me. He's

actually going to attack. He is. Look at that. You could read a

newspaper through that. I don't know why you would want to. We can

layer this up with more, if you're watching - this is the hazel nut

cream we have in here with icing sugar. You have to try this. The

secret of this is don't make it too sweet. So nice. Don't make it too

sweet. We were talking earlier about your programme. You never

mentioned the name of it because you were too busy taking the mick

out of my bandanna. It was a lovely pastiche. I have managed to burn my

arm. It's called Heading Out. It's on Tuesday week. Tuesday week.

We'll be watching. There will be a test afterwards. A bit more of this.

In the fridge, guys, you've got a bowl of mixture in the fridge, if

you can grab us that and then all you do is - the secret - you

enjoying that? That's just whipped cream, icing sugar... This is

essentially what I do for ten weeks with the Bake-off. I sit there with

a massive mixing bowl and just eat. Don't worry about this... Icing

sugar. At had this stage, the audience goes, ahh! Don't worry.

This is Italian meringue. You can let this go cold if you want. This

is Italian meringue with butter... The best of course. Do you serve

this with a gastric band? This needs a Government health warning.

It is! If you want to ice it, you see... What, another layer? You can

do if you want. I always think - on your show you would just go around

the edge and make it all fancy. This is the sort of stuff people

want to do at home. And you literally want to - look at that!

Pour it over the edge like this. God, it's good. I am actually

speechless. Have you got some grated chocolate, please, guys?

can do some if you want. Now, the secret of this is this -

meringues... What? Look at that. And marshmallow. What pattern are

you going for? Random. Chaos theory? No, it's just random.

That's one too many now. Less is more. You have ruined it now.

get it out, I have to delve into the lake of butter, just getting

that sugar high now. The producer is saying you love your desserts,

so how do you stay so slim? I eat during Bake-off, put on three stone,

then don't eat the rest of the year. It's like the Blue Peter tortoise,

paint my name on the back, then go into hibernation. Watch, watch,

watch. Literally, I am watching. Watch. It's very oozey, isn't it?

This is how it should be, boozey... And oozey. Look at that! Nice!

if you want to be a bit fancy - LAUGHTER

Sprinkles. A bit of that on the top. Can I have a mushroom? You can have

two. Right. The way they make this cake, you can leave the icing to go

cold and all of that kind of stuff, but it's one of those cakes you

just want to eat and go back in and have it again. It's really nice.

You would put a chocolate topping over the top of that is a twist,

but I think with that coating, it is wonderful. I love it. Is it a

good bake? Is Mary - I'll eat it! It's delicious! And to go with this,

Tim has chosen another great one. This one is a sherry, a Rare Pedro

Ximenez from Marks & Spencer priced at �7.49. I'll try some. That's

like tar. Look at that. It's a bit like - it's almost like that coffee

essence. The topping, by the way, I forgot to mention, a bit like your

programme - is the Italian meringue, whipped egg whites, sugar and water

you bring to the boil, add the whipped egg whites, add coffee

essence. Don't add coffee because it will soften the mixture too much.

Then we have some butter I folded into it. The colder, the better it

is. The recipe is on the website. I think you need that after today.

Well done. Well done. Tell us what you think of that. I am not a great

fan of this. I like it. It's raisiny. Also, always it's most

fabulous before midday, always. Cheers. Just to warn everybody - I

have embraced technology. I am officially on Twitter!

APPLAUSE That's all for Saturday Kitchen.