16/07/2016 Saturday Kitchen

I'm Glynn Purnell, and this is Saturday Kitchen Live.

I'm in the studio with two wonderful cooks today.

The woman who stole the nation's hearts with her skills

in the Bake Off tent then went on to create

And he always brings a certain ooh la la to the show.

It's the fabulous Frenchman Daniel Galmiche!

Good morning, how are you? Nadiya, you first? I am doing crispy spiced

cod with softened, sweet onions. Not cake? Sorry, not today. I am a

little bit disappointed, but it looks beautiful explanation mark

what spices? Curry powder, came in macro, chilies and turmeric, quick

and easy. Sounds delicious. Daniel? Chicken, new season bleak, mushroom

in the low pastry with lemon and salad on the side, so I am baking

today. Looking forward to both of those.

There's more great recipes in our archive today,

with films from Rick Stein, Ken Hom, Brian Turner with Janet

Now, our special guest has appeared in some of the nation's

most popular TV shows including Coronation Street,

Soldier Soldier, Holby City, Waterloo Road and most

She's back on our screens in the second series

of the BBC comedy series, Boy Meets Girls.

Can I say, this is not on the autocue, but she looks absolutely

glamorous. Welcome to Saturday

Kitchen, Denise Welch! Hello! How are we? Very good, thank

you. I hear it will get hotter... That is because you have seen me! Of

course! Are you a good cook? I am terrible. My husband is watching, I

am sure he will vouch for me. I don't have the patience, so I go for

June and cheese in a bowl, luckily my children have grown up OK, but I

am not, I am not very comfortable with its -- I go for June a pasta

and cheese in a bowl. Food heaven? I love chicken, Pan Asian ways of

cooking, I think there's macro would be my ultimate heaven. I have quite

a few hells. -- I think satay would be my ultimate heaven. One of my

hells is squeegee, fishy things, but lamb, I don't like the smell of it

cooking. I used to live looking out over them, and now I can start macro

the little faces! It is their little faces.

Now at the end of today's programme I'll cook either food heaven

So Denise has gone for satay style chicken or lamb.

For food heaven, I'm going to turn the chicken into goujons and serve

it with not just a satay sauce but another Asian

Is that like a posture chicken dipper? Not quite!

The chicken is covered in breadcrumbs and I'll make

an almond version of a classic satay sauce and the ponzu is made

with dashi, fish sauce, lemon juice and a soy.

Or Denise could be having food hell, lamb, and I'm using shoulder today.

The lamb is rubbed in a mixture of spices including ginger,

cumin, cinnamon, garam masala and chilli.

It's cooked for a couple of hours and then glazed in brown sugar.

It's served with lots of green vegetables on the side.

What do you think about that? It is just the smell going on.

And we'll find out the result at the end of the show.

If you'd like to ask any of us a question today

A few of you will be able to put a question to us,

Keep it on Google re-, we will save the personal ones for after the

show. -- keep it on cooking! I'll be asking if you want Denise

to face either food heaven You can also send us questions

through social media Unless you're watching us

on catch-up, of course, I will be clearing the changing

rooms, because Angela Hartnett has left shoes all over the place and

Donal has left his one direction CDs.

Let's start off with my cod, if you could thinly slice onions. I have to

bits, generous portions of cod, with the skin on, always skin on. This

dish, you would cook at home? Absolutely. It is quick and easy.

Which is exactly what I like to do when I am cooking. I have three

kids, I don't really want to... I have cumin, chilli powder and

turmeric. Get that in there. Is that marinating for a long time, or is it

quick? The a quick marinade. You can absolutely do it beforehand, but I

like to do bit as and when. Nice and quick.

You have cod, you want to use sustainable fish? You don't need

cod, you can use whatever is available, my kids love this with

prawns. Nadiya, do you still do you mix of spices yourself? Not always,

it depends if I have time. Let's get that in there. You want a nice, hot

pan, skin down. You want to get the skin crispy? Yeah. The onions take

awhile to cook? They do. Let's get that going. You have a new book, is

it cakes? There are some cakes, but cooking is one of those things that

I love doing. My dad is a chef. It is something that I learned very

early on. I can't deny my need to cook. It felt natural to do

something that was the way I was raised, I suppose. I have only been

baking for ten years, not very long. This is an Indian inspired dish, is

it from a certain region? We grew up with this recipe. My mum would often

make it for guests, I could not understand why just for guests,

because it is so simple. So we will fried fish. Until they

are slightly crispy on the side. Lovely colour. From the turmeric and

the chilli. On a baking tray, best done in the oven. Tell me about the

pressure it is to bake the Queen's cake? You baked the birthday cake?

Yes, I did. This chopping boards are superheavy, can you do that?! Bit of

teamwork. So we have all the onions thinly sliced. You don't need to add

anything else, you want to get those spices -- you have already got those

spices. We have mustard seeds. Trying to get all the flavours out

of the pan and into the onion? We don't want to overwhelm. When you

are cooking with spices, the mustard seeds are popping now, what we tend

to do is sometimes I think people are afraid of cooking with spices

because they overwhelm the dish. A bit too strong, you needed a bit

lighter? A bit more feminine? Feminine?! A feminine touch. OK, we

will go with feminine. Did the Queen give you a list of ingredients, or

did you go for it? I wish you had, it would have been so much easier if

she said what she liked and didn't like, I had to wing it. It was

really tough. All I had was that I am not allowed to do a fruitcake,

she had issues with cutting a fruitcake wants. I assumed somebody

would cut it for her! I assumed somebody would chew it! Have you

ever seen the Queen needs? I have, recently. The pressure of cooking

for the Queen, today must be more pressure because you are cooking for

the Prince of Birmingham? So much more pressure! I know my spices as

well, I am a big lad. There is nothing worse than cooking for

chefs. Especially if they are royalty, it must be all for

excavation mug thank God I got to test it out on the Queen! Practice

on the Queen... I have added split chilies, it is not that spicy. If he

wants and heat, this allows the onions to get a little bit of heat.

Rather than chopping them, you split them to infuse it? Yes. The star

rocked the show is the onions. Often only and is used as a base for other

things. -- often onions are used as a base for other things. But this is

the main vegetable to support the dish. If you could chop up some

coriander for me, that would be great. This will take about 15

minutes to really soften, but it is quick and easy, one plan, you get to

wash one dish excavation don't talk to me about washing up. John Torode

left so much last week. I have a feeling you get people to do it for

you, too! So cook those down. Until they are

really nice and soft. You have become this mega- superstar in the

baking world, the cooking world. You have the new series coming out? I

love this title, what is it? Let's hope it lives up to the name,

Chronicles Of Nadiya. Is there a lion in the programme at any stage?!

Because I can dress up as one. Now I know, I will keep that in mind. I am

more of a silver fox! Shall we check on the fish? Shall I get it out?

Please. Cooking this for about five, seven minutes. Let's look. I think

we need to... I would stick another minute on there. You. If you would

like any questions put to us, just call us on 0330 123 1410.

If you are watching on Tkachev, me and Nadiya -- if you're watching on

Tkachev, me and Narnia... I thought that was your name! We will not be

here. Would you service in the centre of the table or portion it as

if in a restaurant? Normally I would serve it in a big platter with lots

of bits of fish and some rice. Always serve with some rice. Steamed

rice, or...? Yeah. If I am being really good, sometimes I will just

have it with the onions and the chilli. One second... I suppose the

coriander gives you the floral, aromatic taste? Do you serve the

chilies as well? Yeah. The bigger the chilli, the less heat. Not

everybody wants... I just think sometimes... In France, the French

people do not take too much heat and spicy food, when it is like that,

and you mentioned cutting the lands, that is a good idea. You can smell

the fish, the juices are coming off, fantastic. Do you like fish, Denise?

The way that Nadiya is cooking its now is making my mouth water, to be

honest, but I am very unadventurous with fish and I can't stand it if it

is bony, I don't like anything that is a faff on. Can I ask you a

question, before you were chefs or did a cookery show, did you used to

pretend you were in one at home? All the time! With everything in the

little bowls? All the time! Nice, crispy skin. Let's just turn that

off. You don't need rice if you don't want it? Often I don't eat it

with rice, my mum likes everything with rice. I like it as it is, I

don't think it needs anything else. It smells fantastic. Nadiya,

reminders what it is? Spiced crispy cod with soft and sweet onions.

Sounds fantastic and smells delicious.

Well, Nadiya, sit down. Denise, tasteless, tell us what you think.

OK. I will follow you. This took two minutes, let's be honest. It if I

had seen this in restaurant the thought of cooking it would terrify

me, yet I saw how simple it was. Delicious. Gorgeous. It is so

simple, the impact of the spice is just amazing, so sweet. Cooking does

not have to be scary, it can be quick. I think I am quite scared of

it. Would you attempted? I would now. Great excavation mug obviously

I have major my husband is watching, you can do good. It has great

balance, it is not overly spicy, it is delicate. I love it. And so easy

as well. We need something special to drink

with this. Suzi Perry is the wine expert, let's see what she has

found. That macro Susie Barrie is the wine expert.

I have come to Portsmouth. Before I choose my wine, I will take a look

around the historic dockyard. is definitely some heat in Nadi's

dish. It needs a wine with plenty of white fruit to balance the spice. --

Nadiya. Lots of white wines would work. Something like this fish

friendly wine with peach floral notes is a good option. Ideally I

need a wine which is more punchy and full of zest to handle the chilli

pepper and tie in with the coriander. I have chosen a new world

Sauvignon blanc. It is the Riverblock 2015 from New Zealand. It

is a good rule of thumb to match spice with a touch of sweetness.

This wine is so right and fruity and expressive that in spite of being

dry it is still a fantastic match for Nadiya's dish. It is full of

tropical fruit and mango flavours. The key here is to soften the spice

without overwhelming the delicate flavour of the fish. The juicy ripe

fruit in this wine does that brilliantly. There was also

Sauvignon blog's typical acidity to cut through the fatty nest of the

fried fish and the richness of those soft and onions. -- Sauvignon Blanc.

And there are citrus notes to pick up on the fresh coriander. I know

you do not drink wine, Nadiya, but with a quick sniff you will find

that your dish has found a perfect on in this Sauvignon -- partner in

this Sauvignon Blanc. What do you think? I like the balance. It

condiments the dish. The spice comes through. It is elegant. Citrus. I

like it. Sometimes if you marry food and wine and there is spice it is

difficult. Some wines will kill the fish. Can you use any other fish

other than codfish? Absolutely. I like using salmon because it gives

another dimension. It is what ever you have got access to. Whatever is

available to you. Sustainable fish, as well, that's important. Just try

stuff. Daniel, you are up next, what are you cooking? I am going to do a

chicken parcel, leeks, the lead pastry and lemon. So the flavour

will come out. -- filo pastry. With a little bit of source. With your

accident it sounds nice. -- sauce. I would eat anything you say in your

accident. Let's keep it clean! But we need all your calls by 11

o'clock today, please! Or you can tweet us questions

using the hashtag #saturdaykitchen. Are you aware with the hashtag? The

down with the kids one? This one. Let's get this week's food postcard

from Rick Stein. He's on the small Greek island

of Simi and firing up his barbecue, but first he's heading for the place

he feels most at home, out at sea! It's early morning in the little

fishing port of Gerakas, right in the south

of the Greek mainland. It's one of those "it's good to be

alive" mornings because we're off to Out there's Crete and beyond,

across the Mediterranean, Libya. Well, as the Cornish say,

"This is where I belong to be." Early morning, sun

rising, wine-dark sea. I've suddenly realised what Homer

meant about the sea. It must have been at this

time of morning. I'm watching a net coming

in with some red mullet. Red mullet, bar none the best fish

in the sea. And memories for me as a 21-year-old

on the island of Spetses and this is a memory that's fixed

in my mind forever... ..Three or four red mullet

on a charcoal grill, Simple, and that's what drives my

seafood cookery onwards and forever. Vibeke, who's Danish,

met her Greek husband here on holiday, like so many

Shirley Valentines. All she does here is to dust

the fish in flour and fry them She's taken the gut out,

but I know the French like to leave them in,

like you would with a woodcock, and that's why the French call

the red mullet the woodcock Maybe two to three

minutes and they're done. Just some of those big,

fat lemons. The cats here, they don't

eat the red mullets. Because the person,

they eat everything - You know, you just need a piece

of bread and a good glass of wine. And some fried red

mullet and that's life. We have some people

here in the village, And I think that's because of that

good way they have been living I was just looking at these

old geezers behind you, Do they like a chat,

the Greeks, then? A chat, a small coffee,

relaxing and that's it. They're probably looking at us now

and saying, "What are those idiots

doing over there?" It's common to see octopus drying

out on clothes lines or in little cases like this,

keeping the flies away. But very often, what I do

is just to simply boil it, cut it up and actually put it

on the barbecue. The island of Symi has been a great

base to cook all those dishes I've either discovered on my travels

or have known and relished for ages. Grilled octopus, in my book,

is second only to red mullet. I love octopus and I just

like it done very simply. I mean, I've done octopus stews,

but this time I'm just going to char-grill it and then

serve it up with lemon juice, Well, obviously, the octopus

is cooked already so, really, I'm just looking to get a nice

char-grilled flavour in it. It'll only take about

five, ten minutes. I just remember the first time

I had octopus and before I'd actually eaten it,

I remember watching somebody catch one from a jetty in Crete and then

having it shortly afterwards, really black with grilling

and slightly dry with the grilling. It had this intensely sort

of iodine-y flavour. And to start with, I didn't

sort of really like it. I thought, "Is that

all it's all about?" But it's like so many foods,

they sort of grow I mean, something as simple

as an olive, it grows And I can't define

the flavour, really. I mean, if you asked me

about prawns, for example, Octopus is a lot more sort

of austere a flavour, Lovely dark grilled bits of octopus

and that lovely white A squeeze of lemon and a generous

pinch of dried oregano, which is That did look like

a beautiful island. He is like the culinary Judith

charmers. Apparently the weather is supposed to be very good this

weekend so maybe if you get outdoors, start a barbecue. --

Judith Chalmers. I'm not going to do a barbecue, but I will do you a

state. Do you like steak? I do. The French get annoyed with me because I

like it diverting on burnt, will you get cross? -- a steak. I don't like

it bloody. I'm going to do a pepper marinade. What kind of steak?

Sirloin steak, keeping it nice and simple. For a Geordie Lasker that is

music to my ears. Stick a rubber hose up your nose! -- for a Geordie

lass. What part of the country is that? Newcastle. Really busy. You

have your new series out. Boy Meets Girl, Wednesday night, BBC Two. We

were thrilled to get a second series. The central character in a

transgender character, played by a wonderful transgender actress,

Rebecca Root. That was the first time that had been done in a

romantic comedy. It was fantastic. The thing about being a dramatic

comedy is we have such a massive diverse range of viewers. From

people in the transgender community who have taken it to their heart,

Betty from Bolton, who I always think is my demographic you are. You

possibly would not have watched that kind of story if it wasn't in a

comedy. But it is gentle. Gentle education on the way. It is BBC

iPlayer. I know you are down with the kids. The kids watch television

in a different way these days. It was on last Wednesday, on again this

Wednesday. Yes, BBC Two, Wednesday, ten o'clock. For people who have not

watched it, it is gentle, fun, and I think they will enjoy it. I remember

you from lots of television programmes. Mainly Soldier Soldier.

That was 1995. It was a great show. It was like being abroad with your

best friends. It was a fantastic programme. It was. In the third

series, funnily enough, or maybe the fourth, I said to the producers all

I seem to do is make tuna fish Sam Wood is in the kitchen and I am

getting bored. I have done it all the different ways you can. -- tuna

fish sandwiches. Then they wrote in that I would be a club singer. What

song did you sing? You Don't Have To Say You Love Me. Went straight in

the chart at 23, then straight out the next week. Still in the chart! I

would be happy with that! Had it been released earlier, I think it

would have flown up. So do I! CHUCKLES

You have been in loads of stuff. You are diverse. I have been around a

long time. Very lucky. We had a bit of you in Eastenders. That was a

guest episode. It was fantastic. With another transgender storyline.

That is how far we have come. One actress, two transgender storylines.

Amazing. That was great. I've done a little bit in a new British film.

And I am doing any radio for drama series. I love radio drama. -- a new

radio four drama series. It is a series about a married couple with

learning difficulties. The two lead characters are played by people with

learning difficulties, so it is brilliant. Comedy, drama, radio,

film, next? I am writing my second book. Multitalented. My first novel

was great fun. That comes out in paperback soon. It is very

time-consuming. It is daunting. Do you enjoy the writing? If you are on

television, on screen, always people around you, when you start writing

you on your own. You are. I have an amazing editor. I could not have

done it without Rebecca, absolutely. It is different. I did an order

biography. I knew what happened in that.

CHUCKLES Kind of. Well, I knew where I was

going, and, yeah, I've had a lot of changes in my life over the last

four years. That is why I could not partake in the wind. Everything

since has been great. -- wine. What is the novel about?

I can't really say. Is there a chef in it? There is now! Hello, you! I

bet he is not as hairy as me! LAUGHTER

This is not Loose Women! I Have Made The Bearnaise, I Have My

Reduction Of Shallot, Vinegar And Tarragon, Whip Up The Eggs,, slowly

pouring clarified butter, the stake is in the oven. What is clarified

butter? You are separating the milk and the fact. We just want the fact,

the oil, the ghee, as you would call. There is one which we cooked a

little bit more for you, that is fine. Daniel, is that true that in

France, particularly, they are happy to serve a more well done steak now?

Yes, because of the demand from foreign people. Lots of American and

British eat it a little bit more well done. Also, if you have very

good quality, you can afford to do it a little bit under and people can

enjoy it. I think you should take it step-by-step, when you first habit,

have won well done, then medium well, medium. We have blanched the

chips in the fryer at 140, then we froze them, then we frighten them

from frozen. Is that your best chips? Yes. So crispy. -- we fried

them from frozen. Here is the stake, which is delicious. You have black

pepper, pink peppercorns, some final -- here is the steak. I am happy

with that for my lunch! Absolutely. You just can't go wrong with steak

and chips. Would you ever serve chips with the dish that you did,

Nadiya? I serve chips with anything. Why not? It is a good rule to have.

Chips on the side. The Bernet 's source. This is delightful. -- the

Bernet 's source. Oh, it is all in the presentation, isn't it, Pat?! It

is a touch pinker than I wanted, would you give that a go? I think

so, because I have seen the meat and because it is you. It is good

quality meat, I took my time, I have cooked it perfectly. Tuck into that,

tell me what you think. Did it into the source, as well. Oh, my gosh, it

is so gorgeous. How are the chips? I cooking them, freezing them and

cooking them again, it gives them... I will not be able to stop eating

this, perfect. So what will I be making for Denise next?

It could be her food heaven, satay chicken.

The chicken is breadcrumbed and deep fried.

The satay is made with almonds instead of the usual peanuts

and I'll serve it with a mange tout, carrot and bean sprout salad

as well as an Asian style ponzu dressing to dip the goujons into.

The lamb is rubbed in ginger, cumin, cinnamon, garam masala

It's cooked for a couple of hours then glazed in brown sugar.

It's served with lots of green vegetables on the side.

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

of our viewers to decide, You can see the result at the end

I can't even speak extra measure not you are enjoying better!

Now let's go exploring China with Ken Hom and Ching-He Huang.

They're battling against the cold in the capital city of Beijing.

But there's hope in the form of a restaurant serving some

We've been in the capital for a couple of days,

and we're starting to appreciate the spirit of the Beijingers.

Being in the north of the country, Beijing is exposed to some

The locals survive it on a diet of hearty comfort food.

And we're joining them for a traditional breakfast.

I feel like we're at a school cafeteria.

You can't come to Beijing without eating a baozi.

This is the pork and leek one.

And the dough has to have that pillowy texture about it.

It's steamed, just like fluffy clouds.

It's actually like eating almost sweet nothingness.

one of the hutong areas that instead of being bulldozed are now

being protected and regenerated as the government begins

to recognise both their cultural and commercial value.

Look through there, that's the old-style hutong home.

The old courtyard houses are being turned into boutique

shops and cafe bars, which is showing a sense

of community that was central to hutong life for centuries.'

Actually, normally, I'm quite good at directions,

The school teaches traditional home-style cooking to the growing

number of Westerners and overseas Chinese moving to China.

It's run by Chinese American food writer Jen Lin-Lui...

..who came here to reconnect with her roots 12 years ago.

The school's dumpling master is a native Beijinger,

with the intriguing name Chairman Wang.

I learned how to cook from Chairman Wang.

She was my cooking teacher when I went to a local

We're making the classic Beijing dumpling, Jiaozi.

Traditionally, families make them together for the Chinese New Year.

We start with a dough for the dumpling skins.

You can skip this part and buy ready-made wrappers but it's

great to make your own, and in Chairman Wang's kitchen,

Compared to hers, this is not hard enough, actually.

You basically just want to add more flour in there.

The dough rests for 20 minutes,

and we start on the filling - 'smoked tofu and shiitake

'We're also adding rice noodles, chopped carrot and coriander.'

She's got here a mixture of yellow bean paste

and also tian mian jiang, which is that wheat flour paste,

Tian mian jiang is the sauce used in Peking duck pancakes

We're adding a little dark soy sauce.

The light soy sauce is saltier, the dark soy sauce adds a bit

I remember us cooking with my grandmother,

It's such a social occasion, actually, but I was too small

to really learn at such a young age but I could hear the sound of this

chopping and then her and my great-aunt sitting round,

they used to gossip and talk about the neighbour next door.

With all this modernisation going on, especially here in Beijing,

to what extent is this still being done in homes?

It is being done in homes still but less and less,

It's time-consuming, especially if you want to do them right.

The hollowed bit in your palm at the centre makes that

It's kind of fat in the middle and sloping on the side.

The rolling pin never leaves the board.

You're just doing this repetitive motion with this hand and turning

To judge whether you've made a really good dumpling skin,

you know in the Imperial Courts, if you made the skin really thin

that you could still read a newspaper behind it,

you knew you had the perfect thinness of skin.

At Chinese New Year, it's the tradition to hide coins

inside and the one who finds them is blessed with good fortune.

You want a smooth circle on one side and the pleats on the other side

and a good dumpling is one that sits down and doesn't tip over.

We're cooking the dumplings two ways, the first is simply boiling

The second is pan seared, my favourite.

This is great because this creates steam and because of the steam,

So you want to fill the water about two-thirds the way

To get a delicious crispy bottom on your dumpling,

Fragrant oil.

You don't understand what that means to me right there, looking at it.

If the dumpling skin is too sick, it's too chewy.

If it's too thin, the dumpling will break.

I can taste the sweetness of the carrot and the texture

It's so delicate and moist.

Hands down, she's dumpling master of Beijing.

There'll be more from Ken and Ching on next week's show.

And still to come this morning, James Martin is indulging

He's using some artisan flour to make a batch of cinnamon buns

topped with a sticky maple syrup and bourbon glaze.

Nadiya and Daniel go pan to pan in today's

Will the current queen of cakes RISE to the challenge

of taking on the man with the Michelin

See what happens live in just a few minutes.

And will Denise be facing food heaven, chicken satay with ponzu

sauce, or food hell, slow roasted and spiced lamb

THEY SPEAK IN FRENCH. We are going to do a beautiful chick

and parcel, with a bit of tarragon and leak, tarragon is always

ignored, I would like people to cook more with it. A little bit of sauce,

sherry vinegar, and some grated lemon.

Sounds fantastic. I will chop the league a little bit, blanch it,

blanch the mushrooms. That is so they don't lose so much juice. Are

you just put them in the pan and get some of the excess water out? Yes.

If you don't...? The pastry becomes soggy? Exactly. I will chop these

leaks. I have followed your career over the years, you have worked in

Michelin star restaurant, what are you up to now? It is a funny story,

in a sense. I am a consultant in London. I said a funny story, two

famous chefs cooked that before. The way things go around sometimes,

James Martin cooked there. It is the famous 190 Queensgate. That is the

one we are reopening. It is great, we get to do really simple projects,

all British, sustainable as much as possible. We have a bistro with it.

French bistro food and you will be cooking? Yes. Very simple, I don't

want complication, but the best ingredients possible. And make sure

that it is nice, casual, I don't want normality, it is not what we

are looking for. Is it a big dining room? Not that big, about 45 covers.

Great, perfect. I have the mushrooms here, do you have a pan for me?

Cabaye yes. Chicken, a little bit of tarragon salt-and-pepper, yoghurt. I

love yoghurt with chicken, very nice. Grated lemon. Oil in the pound

for the mushrooms? Yes. That adds the flavour, when it is baked.

Really nice. So the story, the restaurant was owned by the Cook

family, the famous sailor. And the Rolling Stones used to go there all

the time, so the bar is called The Rolling Stone Barn, because that is

where they wrote Baker's Banquet. Lots of memories, it is really nice.

We are going to relaunch that. You are using Fila pastry? A Frenchman

is using Fila pastry?! -- filo pastry. Are we going to blanch that?

Yes? I love filo pastry, it is really crunchy. Or you want the

crunchiness with the soft mushrooms and leeks, and lemon? Robo grated

lemon, and a little bit of seasoning. Says people forget this

season the pastry, right. And it is much nicer.

since has been great. -- wine. What is the novel about?

season the pastry, right. And it is much nicer. Is this all one of your

menus? Is this on one of your menus? It will be in the autumn. And this

is in your book, isn't it? My second book, yes. Have you any plans to

write any more books? Yes. I'm just making up recipes for my third one.

A lot of work, as you know. Two books coming out to look forward to.

Nadiya's book, Denise 's book, mine is coming out at some point, did not

want to mention it. Get it in. Season that? Yes, and slight colour.

Not too much. What temperature will you cook the parcel on? 180, 200 to

have a lovely colour on each, but not burn, obviously. A golden brown

lovely colour. A little bit of seasoning. Egg wash. Yes, and a

touch of tarragon. There is a sink over there, if you would like to

wash your hands after touching the chicken. Absolutely. So we have the

egg wash. And you want a little salad, as well? Yeah, small salad. I

love radish and endive together. Crunchy, acidity. And it is

underused. It can be better. -- it can be bitter. If you do a good

dressing it can be something very nice. Are you going to use the pan

to deglaze? Yes, thank you. We have gone all European. Quite right. A

little bit... Sherry vinegar a soupcon... A little bit of chicken

stock. Denise you look very keen. I'm just fascinated by anybody who

can cook on television. It's easy really, isn't it? It's OK.

CHUCKLES Where would you buy that filo? When

I see it it is frozen. You can get it in most supermarkets. Get it

frozen. Yeah, I have seen it frozen, yeah. I will do the salad. C'est

bon. Two small parcels. The tree is behind you. -- tray.

All of today's studio recipes, including this one from Daniel

are on the website - go to bbc.co.uk/Saturdaykitchen.

You want some parsley... It is like a little dance. It is, isn't it?

Choreographed. The speed is amazing. C'est bon.

CHUCKLES Are you a guest on Football Focus?

Laughter Any time. It would be fun on

Football Focus. You press down a little bit so it does not open. And

that has been brushed with egg wash to seal it. Some people use water.

It's not fantastic and we haven't even cooked the parcel yet. The

source is perfect. Excellent. How long will that take to cook? About

eight minutes. Your oven is already preheated. Definitely. 180 to 200.

You still want a really nice colour. Some radish in here as well, yeah?

Yeah. Definitely. A little bit peppery. Absolutely gorgeous. You

know the young radish you can use the leaves for a salad, which is

really nice. When they are older the leaves are too bitter, and we

already have the endive which is bitter. Brush the top little bit.

Nice shine. A little bit of salt, because I like my salt. Let's put it

in the oven. And bring this together. The Nick Brett. 180 to

200. -- vinaigrette. You can have these premade in the fridge. When

your guests come round... Yes. This is the special one for Nadiya. As

you said, quite rightly, the chicken little bit higher in the oven. It is

like a dance, this, isn't it? That is what we said. A samba on the

stoves. This one is for Nadiya. C'est chaud. You could freeze these

before you break them. Then just put them in the oven. Yeah. You will see

when you break it, all of the lemon flavour is coming out. Absolutely

delightful. You can smell the lemon when you cut into it. Yeah, lovely.

Simple dish. You can serve it for lunch with a lovely mixed salad. You

can swap the need for beef, pork... Pork is a very good one. The cooking

timing is just a little bit different that is all. Make it look

nice. Of course. OK. Sauce around here. Drizzle the sauce around the

side. Not too much over the top, otherwise the pastry will become

soggy. No sauce on that one. OK. Here we go. A parcel of chicken, one

with mushroom, grated lemon, a small salad and a source deglace. Voila

Smells delicious. -- sauce. How long in the oven? Eight to ten minutes.

Nadiya, try that. Bit of colour. When you crunch it it is so crispy

and fresh. You can hear it. Oh my goodness. You can smell the lemon

before you eat. It just comes out when you are carving it. That is the

difference. You can do it with fish, as well, because of the lemon.

Delicious. Right, let's see what Susie has

chosen to go with Daniel's With Daniel's chicken, leek and wild

mushroom parcels we are definitely in white wine territory. What is

needed is an elegant and classical style of wine. One of the key

flavours in Daniel's dish is lemon. Along with that crunchy salad it

would work really well with something like this crisp wine from

France's Loire Valley. But the cream sauce is a big part of it, which

suits a wine with a bit more weight. So I have gone to Burgundy and I

have chosen this delicious Bourgogne Chardonnay. Burgundy's top name

white wines can be expensive. But if you look out for the Bourgogne on

the label you will find similar flavours but at a more affordable

price. It is rich and knotty and also fresh, which is ideal. --

nutty. This wine is creamy and lemony so it is rounded and full of

zest. And that is what picks up so well on the citrus and the

vinaigrette. It ties in beautifully with the rich sauce. And there is a

toasty note to the finish which works brilliantly with the crisp

filo. Daniel, thank you for this great dish and for giving me the

excuse to recommend a wonderful French classic, Cheers. What do you

think? Posh pasty heaven. What did you think of the wine? I am really

glad that it is a white wine. Systematically people always pick

red wine with chicken. French Chardonnay, as well. Yes, thanks

very much. You can drink it easily without the food. But with the

tarragon and the salad leaves, it compliments. Very happy. Ladies?

Really delicious. Very difficult for me to stop.

CHUCKLES From a taste of France to a taste

of Britain with Brian Turner They're in Yorkshire with a farmer

who breeds some very special pigs Charles Ashbridge has been farming

rare and traditional breed pigs and cattle in Thirsk

for the last ten years. Charles, it's good to meet

you and I hear great What is it about rare

breeds that excites you? Basically, Brian, the eating quality

of rare breed pork, beef The marbling, the fat cover,

gives a far superior product. How many different breeds

have you got in here? We've probably got about eight

or nine different breeds. So, we've got all sorts

of different breeds in here, from the typical

Gloucester Old Spot. We've got Saddlebacks,

which are the black But the one I'm really interested

in is a Middle White, because I understand that's

a Yorkshire pig and a rare It is typically what we class

as a Yorkshire Porker. The reason why they class it

as a Porker is because that is when it's at its best,

really. It gets a little bit too

fat as it gets too big. The reason why we choose

so many different breeds is because lots of our different

customers, they've got different attributes that lend themselves

to either bacon, pork, I'm glad you said that,

Because I hear you do this pork It's a suckling pig that's

put on a milk diet. Because the sow can't sustain it's

suckling after it's sort So, it's one of those things,

we've got full control over this animal, we breed it and rear it,

we take it to the slaughter house. All the ingredients that we use

are local to us, being, you know, grown probably

within a ten-mile radius from here. I mean, we're looking for the taste

of Britain here in North Yorkshire and it strikes me that that does

represent what it's all about. I can't wait to cook up something

that epitomises the taste of North Yorkshire with

Charles's delicious pork. I'm off to catch up with Janet

over at Ampleforth Abbey as she's found me another

fantastic local ingredient. It's not just the furniture

and architecture that's They also have their own orchard,

boasting over 2,000 trees. I bet Brian will love

their collection of apples and, more importantly,

their own brewed cider. Father Prior, how old

are these orchards? Well, we've had orchards for a long

time, probably most of the 20th century, but this field here I think

was probably done in the '60s. And you're the furthest

north commercial apple And a cider, and a cider brandy,

and a cider brandy liqueur, as well. I would dearly love to have either

the cider brandy or the brandy liqueur just to finish

off my cooking today. And we'd love to, and I'd love

to taste it, too. You know they won the world medal,

they've got the gold medal I never shook the hand before

of a gold medal cider-maker. Now I've got my hands on some apple

cider brandy and a superb suckling pig, it's time I got cooking

the dish that I think celebrates But the one thing that I really

think sums up this part of the world Those rare breed pigs

and they actually do what they call a porketta or a porchetta,

and it's almost a whole pig, rolled. Stuffed with herbs and then

strung up to roast, OK. So, what I've done, I've

put some salt in there. And this is where you get really

quite handy with it all and just Big heat on there for about half

an hour and it'll probably take another hour or slightly

more to cook. We want to be careful not to burn

it, we've got to control the heat. And I'm going to put

in there a little bag of spice, I've got cloves in there and I've

got cinnamon stick. Then we take these apples,

so I'm just going to put these into here just to get a wee bit

of colour and then I'm going to turn them over and I'm just

going to braise them. What I thought was, rather than do

a apple sauce which is a puree, we'd go other side, nice chunks,

and so you get a couple of pieces. But what you want is an apple that's

not going to fall and break down. Yeah, you don't want

like a cooking apple OK, so now we're starting

to get a bit of colour It's just blistered

the skin but that's lovely. So, the first thing I'm going to put

into there is, I'm going to put Then we've got a bit of local honey,

fantastic, that goes Just like to give it a real

sweet glaze there. Father, we've got a bottle

of your very special apple cider I would suggest, because this

is quite alcoholic, take Thumb over the top and then just

a "hosing", as we say in Yorkshire. OK, so now I'm just going to leave

that to actually simmer away. When my bread pudding and my pork's

ready, I'm ready to serve. Here's the test, listen

to this crackling. Do you find that people fight over

the really crispy end bits? No, because I put those

over here. You're quite right,

I'll tell you what, eh. So, what I'm going to do,

I'm going to cut in about there. And I'm going to take

the crackling off it, Yeah, and then you can ration out

the crackling portions. Let me just now get these

apples which are lovely, Just pile them there so everybody

can help themselves. Give it a round of

applause and smile. Fantastic, thank you very much,

that's very good. Come on, everybody,

come and have a taste. You can taste the honey,

you can taste the brandy. They are good and they've really

held their shape. Have you ever seen a guilty

look like that. Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Denise will eat We have surely from Gravesend. What

is your question? I would like to know, please, I love leather, but my

family don't. Can you tell me a delicious way to serve up some liver

to tap the family. What kind of liver is it? A pig's

liver. I would cut some very nice scallops within eight pig liver, put

in some flour macro, so you pat it dry, a little bit of flour. Finley

cooked, very quickly. Pan on the heat a little bit, but, pan fried.

When you remove it, keep it on the side, three quarters cooked, a

little bit of shallot, you can deglaze it a bit with vinegar, cream

if you want, a lovely dish. So vinegar to consummate the flavour of

the liver. What's dish would you like to see? Heaven. Thank you,

surely excavation not Denise has a couple of questions.

Nikki says that she hasn't deserved this breeze in her garden but she

has not really dealt with this breed -- Nikki says that she has some

dessert this buries in her garden but does not know what to do with

them. Sugar in a pan, sugar, spices, maybe cinnamon, puff pastry on top,

straight in the oven and then turn it out like he would any task at

hand. Claire says she has some duck legs... Straight to the doctor! I

wish I had thought about! The older jugs are the best! She just wants to

know what to do with them. For me, confit. Goose fat or clarified

butter, cover the duck leg, season, cook slowly in the oven for about

six or eight hours until it is falling off the bone. Then cool them

down a little bit overnight, you can prepare the day before, then when

you pan flight -- pan fry them, a touch of oil, the skin becomes

crispy, a little bit of honey, serve it with some solid awesome braised

lentils. Or you could braise them as well.

Louise from sudden Bassett is on the lime. What is your question? Hello,

Nadiya. I would like an authentic curry Bangladeshi recipe to remind

me of a happy time. A Bangladeshi recipe? There is one... I grew up on

it, it is in the book. Cod in Clementine. A simple onion, couple

of spices and flavoured with appeal of the Clementine, cook that down

until you melt the Peel, then you add fish, prawns, what ever. That is

a favourite firm classic. Or you have the acidity of the Clementine

to go with the spices. Heaven or hell for Denise? Thank you, Nadiya,

I am going to vote for heaven. And Megan from Nottingham, what would

you like to ask? I love (INAUDIBLE) Dodoo what to do with them. Cod

cheeks. I love them. A little bit of flour in a pan, on a plate, cod

cheeks, pan-fried with batter, grated lime, lime juice. No more,

located them out. Or you could rose them with tomatoes? You could do

that. Delicious. Heaven or hell? Heaven. There we go. This is what

you have been waiting for, the omelette challenge. Google can we do

two today? I was worried that you are going to start folding in your

flour! I am just checking what I have got. A three egg omelette,

cheese, butter, cream, seasoning. I have teeth is at the end, think

about me, as fast as you can. -- I had to read this at the end. Daniel

is on 22.20 five. Nadiya, are you on the board? Mary Berry is down here.

My aim is to beat Mary Berry! My aim is to beat her. The clocks are on

screen. Ready, steady, go! Three eggs, I am counting. Come on. You

can't beat this guy. Daniel, 22 seconds -- you can beat this guy. In

the pan. Never! Out she comes! There! Excuse

me! Let's have a little taste. Oh. They Speak In French. Slightly

undercooked, I think. I have seen worse. I am happy with that. I will

not make you eat yours! Is it cooked, do you think? It looks it.

Would you serve it in a restaurant? Maybe. How long do you think the

restaurant would be open for? It might not even get to opening.

Daniel, you are on the board. Did you beat your record? It was OK, I

thought. Not quite sure. No, you did not, unfortunately. 26.96, stick

that on your fridge. Nadiya, this is the big test. Did I beat Merry? I

will say that is cooked. I will agree with you. Let's just agree.

The big question, has it beat Mary Berry? I can feel the nation biting

the arms of the sofa. I really would have loved to have made it on a

handle, but that will not happen any more. I hope so, I think so. You

have not only beaten Mary Berry .Mac sorry about the eggplant, you have

smashed it. 35.0 four. You have beaten some serious people. It is

still a bit lower than I would have liked. Somewhere... That will do, I

am happy with that. That'll do me. So will Denise get food

heaven, chicken goujons Or food hell, slow cooked spiced

shoulder of lamb with green veg? I'll do the sums whilst

you drop in on James Martin. He's got the baking bug today

and he's making cinnamon buns using some artisan stone

ground flour, no less! 'But time is one thing that's become

scarce in modern life, 'and convenience has often

become what's important By the 1950s, mass-produced,

sliced bread accounted for 80% But the times, they

say, are a-changing! And with the growth of Artisan

bakeries, the percentage of proper bread eaten by us Brits has

well and truly risen. But to make that genuine

Artisan loaf, it all starts with the most important

ingredient - flour. Just up the road from me in Dorset,

award-winning miller Michael Stoate is producing some of the best

traditional stone-ground flour to be The family's been milling

for the last 180 years. We started milling in 1832, and I'm

the fifth generation of miller. It's something I really enjoy doing

and have a passion for. We're producing nine different types

of flour - wheat, rye and spelt. It's nearly all organic,

so it's all stone-ground in a traditional way

between horizontal millstones. The history books go back

to Domesday Book record, really. There's been a mill here

for at leas 1,000 years. It's one of five on a mile section

of the River Stour. That's the only one still being used

This is an overshot And it's real products,

like Michael's flour, made the time-honoured way,

with passion and expertise, that confirms the humble loaf

is once again on the rise. Having the time to make home-made

bread is almost a treat in itself. Michael's popped round

from the mill with not a small bag of flour,

so I think I should treat him My spice-scented, butter-rich rolls

with Bourbon and maple icing are an indulgence

you just have to try. We're going to make a dough,

and we're going to make it with your very, very special flour

that we've got. Well, the strong bread

flour for this one. Now, this is an enriched yeast

dough, so we're going to add a pinch And then, what we need to do is just

mix this together with the yeast. Now, I'm going to use sort

of dried yeast for this. Add the warm water, about 450 mls

of warm water for this. Once the dough is thoroughly mixed,

pop it into a bowl, 'cover it with clingfilm and allow it to proof

for 20 minutes or until it doubles So we just basically

take this mixture here, and this is where it's kind

of similar to making sort But as I said to you,

this is a treat. We've got a block each

going in here! There's actually 500

grams of butter going in. 'Laminated bread is made

by folding in layers of butter 'In the oven, steam from the melted

butter gets trapped 'and helps This is what puts people off

about making croissants, you see, and stuff like Danish pastries

because this is the amount of butter This is not for sort

of the health-conscious, But what you do with this

is you put this over... ..until you end up with, basically,

the layers of butter inside. Now, you've got to make a little

bit of noise in here. If anybody's upset you,

now you can get your It's important to use

cold butter as well. So you can see, as you're rolling

that out, the pieces of butter that are trapped in-between that dough

get a little bit bigger. And then what you do is you can

create what we call buck turns. So you basically fold

the dough over. Fold it over into the middle,

so it looks like a buck. -- Fold it over into the middle,

so it looks like a book. 'Repeat this process another two

times 'and then rest the dough in the fridge for an hour.'

And basically, I'm going to fill And just when you thought

there wasn't enough butter and fat and everything else going in here,

full fat cream cheese with a little bit of vanilla and then

ground cinnamon. 'Roll the dough into a rectangle,

and then evenly spread your filling. 'Then simply roll it into a Swiss

roll and cut it into thick slices.' And then we need to

leave this to prove. And this is the one

that's been proving. Again, leave it for about sort

of 30, 40 minutes. It's one of those things that

if you're at home all day, then this is the ideal

dish to sort of make. And you can see you've got this sort

of Catherine Wheel effect to it. Now, what we need to do is set

the oven quite high. This one's set about 400 degrees

Fahrenheit, 200 degrees Centigrade. And I've got one that's

nicely cooked there. This'll take about sort

of 45 minutes in here. 'While the rolls are still warm,

I like to make a sticky glaze 'using icing sugar,

a bit of Bourbon and maple syrup.' The key to this, Michael,

is you just basically just dive in! And because we've got that

cream cheese in there, you've got this lovely sort

of filling in amongst it as well. You're going to need a full day

at work to get rid of this, 'But who cares when it

tastes this good? 'These butter-rich rolls

are the perfect treat 'when you have the luxury

of a little time. 'Just make sure you grab one

for yourself before the rest But like anything, all good things

come to thee who waits. And if you wait long enough,

you can have something -- lovely buns and. Jason? He has

been so long forgotten his name. -- has forgotten his name.

They certainly looked delicious, James.

Right, it's time to find out whether Denise is facing food heaven

So Denise, here's your food heaven, chicken which I'm going to cut

into strips and coat in panko breadcrumbs and deep fry.

It's served with both an almond satay sauce and a ponzu

sauce made from rice wine vinegar, dashi,

Or you could be having food hell, shoulder of lamb which I'll

rub in ginger, cumin, chilli, cinnamon and garam masala.

It's cooked for a couple of hours and served with lots

What do you think? Would you go for? Food Heaven. Do tell, because I have

already had chicken, and I would like to try some lamb. -- Food Hell.

It is Food Heaven. The biggest robin board in the world, let's move this.

-- chopping board. It is warm over here. A little bit. If you would cut

the chicken into goujons. Would you do me the honour of julienne which

the vegetables. Of course. -- with. You are doing the satay? Yes. Is

this what they would do in a Thai restaurant? Traditionally it would

be peanuts. I am doing it with almonds. Creamier. Could you bring

over the oil? Pressure. Let's get you cooking. In with the shalotts.

Garlic. I think you could cook this. I am taking it all on board. I am

impressed with the speed. Things I thought would take ages have been

done very quickly. Even the things prepared earlier have not been

prepared that much. You can actually tell everybody that we are actually

cooking. You are. CHUCKLES

Please would you give that a stir? I have always wanted to do this. Five,

six pieces, that will do. Thank you, Denise. You need to be on board. I

was saying to Nadiya that if I am cooking, the phone starts to ring, I

just go off, I come back and everything is a disaster. Everything

set up. That is the other thing. Do you do that at home, make sure you

have everything set out to a degree? Not really. It is a reflex for a

chef. If it is a Sunday, I slowly though about it, have a glass of

wine, put the radio one. As I am teaching my children to cook, I do

that with them. I encourage them to prepare things so they can see it in

front of them. Your ten year-old, would he make himself something

quite nice? Yes, if I leave everything out, he will happily make

it himself. My son will knock up sandwiches for himself, which is

pretty good. Let's get the chicken in the fryer. Chilli in there. Some

lime juice, as well. A bit of honey. Scrape that in for

me. I love that sweet and sour combination. Chicken in the fryer,

Daniel? C'est bon. Breadcrumbs. A little bit. That is enough. That

will do. Flour, egg, and breadcrumbs. What is the name of the

series again? Boy Meets Girl. About my son played by Harry Heckel who

gets together with Rebecca's character, who happens to be

transgender. They fall in love. That is one element of it. There is two

crazy families, me, the mother on one side. It is a great cast. It is

on Wednesdays at 10pm on BBC Two, and all the time on iPlayer. You can

catch up with the couple you have missed, then it is the third one

coming up. Our second series. For those who did not see the first, you

can still catch it up and get a lot out of it. You have stuck there and

made Almond -- you have stood there and made almond satay. I have. I

have made the ponzu. The dashi has gone in. If I wasn't here being an

assistant, what would you have done? I would have had to multitask. Thank

you, Nadiya, that is perfect. Chicken, please. I will start to

dress the dish. The chicken is on at about 180, 190? 180, yes, otherwise

you will burn it. I think my dad would be pleased. He would be over

the moon. I am happy with it. Salt in here, and we are done. Wow. I did

not put any sort. Over the top, pas de probleme. I like heavily seasoned

food, but there is such a bad reputation about it. Just a little

bit over the top. Yes. Yummy. Satay Going over the top. Gorgeous.

Denise, you can dip in with these. Is that what I do? I don't want to

embarrass myself. Apparently so. Oh! Suzie has chosen a Riesling. From

Waitrose. ?13.99. This is gorgeous. Dip it in the ponzu. How is the

satay? Amazing, because I made it. CHUCKLES

Nadiya, how is it? It is chicken satay reinvented. With the Almonds

it is more creamy. The bean sprouts and the carrots just make it nice.

Almonds, chilli, shalott 's, red crumbs, bit of lime juice, you can

keep it in the fridge, go back when you want. -- shalotts. You can use

pistachios, peanuts. Oh my goodness. Perfect for lunch. Ten o'clock

Wednesday BBC Two, Boy Meets Girl. CHUCKLES

Well, that's all from us today on Saturday Kitchen Live.

Thank you Nadiya Hussain, Daniel Galmiche, Denise Welch,

and cheers to Susie Barrie for her great wine selections!

All the recipes from the show are on our website.

I've really enjoyed being with you today,

next week Ching-He Huang is your host.

The War On Waste is back and your help has made a big difference.

who weren't getting fed before. Every week.