16/11/2013 Saturday Kitchen

Good morning. We're ready and raring to cook! This is Saturday Kitchen

Live! Welcome to the show. With me today are two of the country's most

exciting chefs. First, the man on a mission to convert us all to his

unique brand of modern Mediterranean tapas. It's Ben Tish. Next to him is

a new face to Saturday Kitchen. He's in charge at Launceston Place in

London and he's quickly racking up the awards with a Michelin star and

4 AA rosettes to his name already! It's Tim Allen. Good morning to you

both. Ben, you are firing away, what are you making? I am making a creamy

celeriac puree with crispy fried egg yolks and a vinaigrette on the top.

This is your idea of tapas, a grazing menu? Exactly that. You can

have it with a meat and fish dish. The vegetarian dish as well with all

of the flavours. And so, Tim, what are you making? I

am making a baurm warm warm. Sounds good to me. Very light. Yes,

a little bit of richness but still light.

Hake is something that we don't use as much -- warm potato salad with

ham hock and hake. I think this is underused. It is a beautiful fish.

It tastes so good as well. So two very different dishes to look

forward to. And we've got our line-up of fantastic foodie films

from the BBC archive too. There's Great British Menu, Simon Hopkinson

and of course, Rick Stein. Now, our special guest today is best known

for his role as the always angry teacher Mr Gilbert in The

Inbetweeners. He's now starring in his very own sitcom over on Channel

4 called Man Down. Welcome to Saturday Kitchen, Greg Davies. So,

you are very busy as well. The series you are writing has been

reeconomiesed -- recommissioned. It is a good thing.

It also makes me want to cry a bit, but I'm delighted.

You are on tour of course, last night in Portsmouth. How did that

go? It was great fun. The people of Portsmouth are all right! And now

you are here to eat food. What is your favourite dish? A fried

egg sandwich! ! Now, at the end of today's programme I'll cook either

food heaven or food hell for Greg. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. I don't know about food heaven, is it a fried egg

sandwich? That is my signature dish, but no when others are cooking for

me. I just discovered lobster. I love that.

So food heaven is lobster. What about food hell? Monkfish. It is too

meaty. It is a fish. It should not feel like a meat! So, there you go.

So, it's either lobster or monkfish for Greg. For his food heaven I'm

going to turn the lobster into fragrant Thai red curry. The lobster

is cooked in a paste made from chilli, galangal, lemongrass and

garlic. I'll add coconut milk, tamarind, fish sauce and loads of

spices. It's served with buttered rice and some fresh coriander. Or

Greg could be having his food hell, monkfish and for this I'm going look

to China for my inspiration. The fish is fried then added to a sauce

made from chilli, pineapple juice, rice wine vinegar and soy sauce.

It's served on a bed of deep fried cabbage with a few shavings of

scallop roe on the top. Oh, God. Well you'll have to wait until the

end of the show to find out which one he gets. If you would like to

ask some question, call this number on A few of you will be able to put

a question to us, live, a little later on. And if I do get to speak

to you I'll also be asking if you want Greg to face either food heaven

or food hell. So start thinking. : Are you hungry? Starving! Well, we

have some mushrooms. With us today we have the fabulous Ben Tish. So,

what are we cooking? We have the lovely mushrooms with egg yolk,

fried and celeriac. You get the celeriac on the milk.

I will get the mushrooms ready. These are cep mushrooms, they could

be a little expensive. You could get a nice meaty mushroom or field

mushroom from the supermarket. I am not a fan of washing mushrooms. They

lose the flavour. They soak it up. So a little brush will do.

Now we have the celeriac here. We are putting that in the milk.

You are pureeing a lot. You make fantastic soups, this can make a

wonderful soup? Sell yack is trendy in restaurants. It is cheap and

delicious. We Brighton our celeriac and then char-grill it after. It

gets a lovely seasoning to it. The French do an amazing recommend

lad with mayonnaise and grain mustard and thinly-sliced celeriac.

I am a big fan of celeriac. I will slice the mushrooms but not too

thin. There is no meat in here for Greg? I

am a big fan of meat but it is lovely to have a vegetarian dish

once in a while. You have the mushrooms, the egg.

The egg is deep-fried. James, I don't even know what celeriac is? It

is that. You can eat it raw, you shouldn't but you can. What do you

reckon? Waste not want not. It is healthy if you eat it raw. I

do feel energised! Now, the celeriac, we are cooking in milk? It

keeps the colour of the celeriac. Then we blend it with some of the

milk and it makes a nice puree. It could be thinner as a soup. It makes

a great soup. Since you were last on, your empire

is growing. It is now.

Where are you now? We are a couple of weeks away from hoping our new

restaurant in Soho. Opening on the 2nd of December. Just before

Christmas. Yes, the timing is impeccable! But we have to open. It

will be exciting and interesting. In equal measures.

So, we are pureeing the celeriac. Yes, the mushrooms are on. On here a

bit of hot smoking. So a hot pan on here. Thank you. A steamer over the

top. We have oak wood chips here. You can, think think you can buy

them online. You can buy them from garden centres.

Exactly. Also you can buy little smoking bags in bush r butcher

shops. Have -- inspect butcher shops.

Have we lost you yet, Greg? Ages ago! So, we want to poach the eggs?

Absolutely. We are using the yoke. You could use

the whole thing, but for this dish it is just the yoke.

Just separate it. With the smoking chips can you use

different flavours of wood? Yes, you can.

We are experimenting with lots of different types of wood in the

restaurant, but this is cherry wood, apple wood. There are all sorts of

things out there. And could you have up it if you

wanted to? ! That would work a treat, actually.

Here we have the tin foil in the bottom of the pan. .

Yes, you are all over that. So, the foil in with the chips on

top. Now the mushrooms are on grilling.

The yoke needs to come out now. It does not take long it is to seal it

and to go back into the fryer. So let it set. Pop it into the iced

water to stop the cooking process. There you go. Just for a minute.

So, you just gave that 15 seconds? Exactly that. You are doing a thyme

vinaigrette. That works well with the mushrooms and the celeriac. It

is wintery flavours. Where do you get your inspiration

from with all of the restaurants opening up? Obviously the food scene

in London is going crazy at the moment. Eating out, reading books is

where I get my inspiration from. But with tapas, that is a big

catalogue of dishes? Yes it is, but we use simple combinations of

dishes. Now that takes a minute in the

smoking dish there. So we have the vinaigrette here,

olive oil or rapeseed oil? Rapeseed oil, please. I will take the egg

out. I will put it in a little bit of flour. A bit of salt and pepper.

I am moving off the smoking pan now. You don't want the sauce too thin?

Not too thin. It is a big part of the dish it needs to be substantial.

I am using some panko breadcrumbs. The difference between those and the

normal breadcrumbs they go very dried.

Yes. And they are flaked so there is more surface area.

I will pop the yoke into there. If you would like to put your

questions to either Ben or Tim, call us on this number: There is a lot of

smoking going on over there? A lot of smoking going on! This smells

delicious. Now we have a busy day. When we

finish the show we are straight off to the Good Food Show. Have you done

it before? I have not. I am hoping you are going to show me the way.

Don't follow me! It is what I've been told.

Do the opposite! Right, the puree. A little more salt in there.

Thank you. Happy with that.

Really good. A nice spoon of that on there. Can you check the egg yolk.

I want to lift it out to show you what happens to the bottom of the

pan if you are not careful... The egg yolk is ready.

A slightly smaller version of a fried egg.

Happy with that? Lovely. The sweetness of the smoking is coming

off there. The nice crispy yolk on top. Then the dressing and the thyme

working well with the celeriac and the ceps. There is a lovely punchy

dressing that helps to cut through the richness.

Is this on the menu? It will be. Definitely. You can check it out

there. Give us the name of that one? That

is my celeriac puree with house-smoked cep mushrooms, crispy

egg yolk and a punchy thyme vinaigrette.

House-smoked? ! It was very quick. And cooking that celeriac, to

minutes? Yes, depending how you cut it, I suppose.

Am I eating some of this? Is that the plan to eat it now? Dive in.

Sorry if I don't know how it works. I have never watched the programme

without a hangover before! It smells beautiful, mate. The thyme really

helps it. I can't believe how quickly you did it. I could have

hardly gotten the pan out in that time! And the celeriac is great.

It is my favourite veg. And much better when it is not raw. I feel

terrible, whenever I watch this programme and see them saying

delicious, I think, yeah, right, but it really is! Right, Peter Richards

has been to the West Country today. Let's see what he has chosen to go

with Ben's mighty mushrooms. I have come to Bristol. Behind me is

Brunel's stunning suspension bridge. Ahead of me is a city full of

delicious wines to go with today's dishes! Ben's appetiser is a real

treat. It is packed full of comforting seasonal flavours. After

trying it with a few bottles, it is clear that it is really versatile on

the wine front. Now we need a white, but beyond that, you could go one of

two ways. If you are a fan of a head nisic flavour hit, then choose an

elegantly oaked white. Something like a white Rioja. Or this Blason,

but the most harmonious pairing comes from the cleansing freshness

of an unoaked mineral style of white, step forward the gorgeous,

Taste The Difference Greco di Tufo 2012.

Taste The Difference Greco di Tufo 2012 is one of my favourite Italian

wines. It combines concentration with elegance that make it is work

so well with food. That is delicious. This recipe has several

key elements that the wine must engage with. First, the wonderful

mouth-coating richness of the egg and the celeriac puree and the broad

fleshy style works perfectly with it. Then the tangy vinaigrette.

There is lots of acidity to tie in so well. And finally, the meaty,

smoky, earthy porcini and thyme is catered for by salty herbal

complexity on the finish. Ben, I could have gone Spanish but I could

not leave this wolf Italian tasty treat. Cheers! This is going down

well. The wine? It is really crisps, fresh. Cuts through the mushrooms

and the egg it is delicious. Happy with it? It is great here. The

wine is nice! Is it expensive? This one is ?7. 86.

I think this works well. It is really beautiful.

It cuts through. So coming up, Tim has a hearty hake

dish for us. What are you doing with it? We are roasting it off with a

warm potato salad, flaked ham hock and some pickled cucumber.

Sounds good. And you can ask Tim or Ben a question if you call this

number at: Now, let's catch up with another of Rick Stein's food heroes,

today in Edinburgh on the trail of a specialist food retailer, but first

he is stopping off at a local pub for a quick Bloody Mary! My head

chef, Roy, who is very Scottish, said if I was going to Edinburgh, I

had to go to the Canny Man's pub. It is a well-known establishment in the

Morningside area. A must. It described it as a cross between a

pub and a gentleman's club. If they don't like the look of you, they

chuck you out. On the internet, it says it has been operating since

Victoria's reign. The Bloody Mary is legendary.

People think that Bloody Mary is vodka and tomato juice but it is

that plus a whole lot of other things together. The glass is lined

to give us the measurements to get it right each time. A serious

measurement of Worcester sauce. Yes, I take it to the second line.

Then the lemon juice to the second line to just off the top. Then on

top of that, careful with the tobasco, it can ruin a Bloody Mary,

but it needs the bite. Great.

Then pour that into a glass with some ice, a slice of lemon and a

fresh piece of celery. Next, the vodka. Always use a good vodka.

Always 40 volume. Then you add the tomato juice. Then on top you add

some celery salt and some cayenne pepper. Finally, ice cold dry

sherry. TioPepe. That is your Bloody Mary.

Cheers, Trystan, a tiny little taste... Haunting, I would say.

They only serve Swedish style open sandwiches here but being in a pub,

the dog is allowed. The sort of place that Chalky loves and look at

this beautifully rare Aberdeen Angus beef. I wish you could get it

everywhere. Sorry about life on the road but it

is a fact. I think that Chalky finds it is bit of a jaunt. While we are

at it, this is a glimpse of life on the road. Mostly, the time is spent

on motorway services with picnics, tasting local cheeses as the lorries

roll by. Then you are checking into yet another hotel for a nice rare

steak. This is unbelievable. The best one I have ever seen.

That is serious tomato sauce. That is the stuff you have to eat as a

vegetarian. If that is blew, my aunt is a dog fish! Meanwhile, back to

Edinburgh and Eddie's seafood market. How come you do so well? We

have the contacts. We have fish from the West Coast and the east coast.

So many customers and people keep coming back to buy more fish and

they want to try something new. Here, razor clams? These are lovely.

Brilliant. They are so fresh. They smell of the sea.

They came today from Oban. How do you cook them? Like a

scallop. Open it and clean it out. Then steam it with garlic and black

bean sauce. Lovely. Beautiful. I thought I would do exactly what

Eddie suggested with the clams. So I have mashed the firmented black

beans with sugar and roasted sesame oil. I will use them to make the

Chinese dish with the razor clams. I remember, it must have been about

eight or nine years ago, I went down to the mouth of the estuary with a

local fisherman called Ed the Bass. He had a way of catching them,

putting table salt down a hole that they lived down. They would come

racing out. Gently, ease them out slowly.

That is amazing. Gently so you don't break him.

That's it. You have him. Perfect. Firstly I add sunflower oil to a hot

pan. Then in goes the black bean piece. I stir it to let it cook out.

Then I add finally chopped garlic and the same amount of ginger. Stir

it around. Next the heat. The sliced chillies but I have taken out the

seeds. So they are not so hot. Finally the razor clams into the hot

pan. So to increase the amount of steam

and to flavour them, a little bit of Chinese rice wine. You can use dry

sherry but this is exactly the thing, the Chinese rice wine. A

final shake and on with the lid. Literally, the clams can be small

but with these, these are bigger. Three is quite enough.

Leave it to cook for about three or four minutes. No longer. You want

them tender. I remember a razor clam ministering

on a beach in Torquay with lots of cut feet. Well, the Chinese would

have scooped them up , stepped on them! Then a little stock and some

cornflour to thicken it and stir it. Just nap that, as we say in the

trade and sprinkle with freshly supplied spring onions to give a

tang at the end. I serve that with rice. Often the Chinese will serve a

single razor clam as part of a banquet.

I was cooking this last summer at the British embassy in Paris. It was

a garden party. A lot of French people there. They loved it. It was

clear they had nothing like it over there. I was really all testimony to

Eddie's seafood bar and all of the people of Edinburgh that buy that

produce. We are so lucky to have food like this in Britain. I

sometimes think don't realise how lucky we are.

Now, Rick had trouble finding the steak on his travels. A lot of you

have been writing in about how to cook the perfect steak and how to

deal with different cuts of steak. I know you are a bit of a carn very.

Too right! We have a selection of steaks here. If you can imagine the

centre part of the animal is the prime cut. So you have the fillet

and the sirloin from the centre. That is the part of the animal that

does the least amount of work. That is the lazy meat.

Yes but it does not taste as good. Under the ribcage is the fillet. On

the top you have the sirloin. Then up to the neck end of the sirloin is

the rib eye. The other way is the rump steak. All of these you can

cook blew, medium. Between all of the joints as well you have these

three different types of meat. Onglet and feather blade and wagyu.

You cook these blew, overcook them and they are tough, but there is so

much flavour. You have to treat them carefully. Don't overcook them. Now

I have this as well. This is wagyu. This is not, traditionally it comes

from Japan. It is thought that they used to massage the beef. They still

do with beer and saki and beer and saki is in the grain.

I think that they sing to the cows to soothe them.

Maybe from where you come from, Ben but I haven't a clue! So they get

the cows drunk and give them a massage and sing to them.

Any guilt feel as a meat eater is gone! So then you have this amazing

grain. Most comes from Japan. For a fillet steak, for a wagyu fillet,

that would be between ?60 and ?80. Just to buy? Yes. How much in a

restaurant? A lot more than that. Then you have a lot of it being made

in Australia and produced in America, but in Yorkshire, we now

have wagyu beef from the supermarket.

So there are, somewhere in Yorkshire, there are people

massaging cows and getting them drunk? Yes! Possibly, yes! Good to

know. I am not going to season this. The

secret is a hot pan. No oil. Oil on the meat. Season it. A very hot pan.

Room temperature. I will turn it only once.

I am doing a bearnaise sauce with chips. Very simple. We have

peppercorns. Shallots and I will chop them up with white wine vinegar

and add tarragon as well. I am always fascinated by the

chopping thing. Have you ever chopped a finger? Not

yet on that programme. You take the little pan, in with the

peppercorns and the white wine vinegar. This is for the bearnaise

sauce. Firstly, congratulations on the tour, on the series as well.

This is a series that is dear to your heart, as you are writing it?

Yes I sat alone for about four months in my flat going crazy

writing it. Then when I had written the first draft, I got a couple of

young writers to help me knock them into shape. Sian, Harry and Steve

Morrison. They helped me by me not being on my own anymore. It is awful

being on your own writing. Sitting there, staring. I thought I would

lose the plot! Before comedy, you were a teacher for 13 years? I was.

You play a lot of that in the parts you do, like in The Inbetweeners? I

was. In the first draft I did not make my character for that reason, I

had been Mr Gilbert, but in the end, I was a teacher for 13 years.

Does it help when it comes to storey lines for a show like that? No. I'm

keen to point out. I was not like that. My character swears in front

of the teacher. He is an awful man. You say you were not the best

teacher. I don't think I was, but I don't think I did them a disservice.

But the kids say that they like the way you taught them.

Who? They have not confirmed that to me! A group of them came to see my

gig. There were ten of them in the front row. They were very sweet.

Then after a few drinks one said that they had a really good laugh in

the lessons but I was rubbish. I was reading the textbooks an hour before

them! When you wrote the programme, did you base it on your character?

They are very exaggerated versions of things that happened, yes, but my

Charles Kennedy -- character is based on me being independent. He

was an idiot but I have certainly been an idiot.

What is it like writing that as opposed to stand-up? It must be so

hard to get new material all the time? It is easier. With a sitcom

you are unable to try the jokes out. With the way that I develop a

stand-up show is to go out and do sections of five minutes in smaller

clubs. Do you still do that? Yes, when you

are trying material out. I will go with half an idea. Then do five

minutes in a club. Often, just have an awful time. I will not be at all

funny. And people which say, " There is that bloke from the telly, he is

rubbish." ! You see comedy and theatres it is a treadmill that

never stops? The last tour I did 120 dates, but I love it.

I don't find it a core. I think it is great.

Right I have turned that over. Now the chips are frying and I have

reduced this liquid. That is the vinegar, tarragon and peppercorns.

Depending on where you go in France, where you worked, trained, depends

on whether or not you keep the onions in. I like to keep them in.

We are flavouring this with the tarragon vinegar. That is going in

as well. It smells great. I am so impressed

by the cooking, but mostly, I thought that this was fake.

No, it is real. This is a real wall. It is really

nice. You could live here comfortably. I thought it was just

some nasty TV studio, but it is real! As well as doing that, you are

touring, you are going out again or are you between? I did two thirds of

the tour, then the sitcom got commissioned. I wrote and recorded

that. Now I am finishing off my dates. Have done three or four.

There are about 20 to do. The name of it is called The Back Of

My Mum's Head. Is that correct? I made up the title of the show before

I wrote the show. I took a picture of me and mum on the beach. She was

looking to sea, I was standing by the camera, I looked like I was

standing back next to a massive microphone, but it is not really

about my mum. She has had enough stick from me over the years.

Are you finished at Christmas? I have 20 dates, then a week in the

South Bank. A week run there. So, here we have the chips, the

bearnaise sauce. Ideally leave the steak to rest

before you serve it. There is the sauce. And we have our frozen chips.

You have to have steak and chips, you have to have frozen chips with

it. It must be frozen chips. Have you? Why.

Because they are just good, aren't they? Because they are quick! Now we

slice this. I think this is how you want to,

medium-rare. And you are about to try, you never

tried celeriac before, you have never tried wagyu beef before.

I have never eaten a steak at 10.30am in the morning, although you

could be forgiven for thinking that I have! Dive into that. The meat is

really special. Remember when you do this sort of stuff. The prime ones,

the fillet, sirloin, rib eye, even the rump, do these medium rare to

blew, but the bavette, the blade, you have to do it rare. That is

spectacular, I think. That is incredible.

If there is a skill, dish or technique, drop us a line we will

try to demonstrate it on the coming shows. All of the details are on the

website, go to: And if there are farmers watching, you have to get

your cows drunk. Guys, it makes a real difference.

Right what are we cooking for Greg at the end of the show? It could be

lobster Thai curry with butter Basmati rice and coriander cress.

Or Greg could be facing food hell, the monkfish. Which is fried, added

to pineapple sauce, rice wine vinegar and served with crispy

cabbage and dried scallop roe on the top. Some of our viewers and the

chefs in the studio get to decide Greg's feat but you have to wait for

the end of the show for the final results.

Right, we've reached the main course in the finals of the Great British

menu. All the chefs have to cook for the judges again, But they've thrown

in a wild card in the form of Richard Bainbridge who scored a

perfect 10 for his main course in the heats. So let's see what

happened. The Great British Menu. What came first, the chicken or the

egg? The chicken! Today we have Ade Edmondson with us.

We are honoured. Are you looking for funny or good food? That is a

problem. It is proving difficult for the

chefs to marry the food and the humour.

Well, I have not had breakfast. I am hungry.

First to cook is Richard Dave ies from Wales. Richard starts his plate

with a sweet potato puree. He adds ham hock and cabbage. Then his pork

belly in potato crisps. Next on, the air dried ham and black pudding.

Broccoli and carrots are next. Then the pork sauce.

It is quite frightening. It is novelty. I don't know if it is funny

but it is novelty. That belly is delicious.

The carrots are small. It gave you a little smile when it arrived. And

now the delight. Next up is last year's starter

champion, Colin McGurran. He is going for glory again with

blanquette of duck. Hoping to raise a smile with a picture of veg. He

starts off with the duck and the witty baby pick your own veg. Next

on are the turnips and the blackberries. Removing the skin from

the duck breast and topping it with duck skin croutons.

Then his chef souffle potatoes and duck heart. Drizzling over green

emulsion and finally the duck sauce. Oh, look.

A little garden. There is a souffle potato. That takes a bit of skill.

A I like that. It is witty. It amuses me. It is a stunner. I am

trying to work out if it is funny. It is not a belly laugh. The

surprise of seeing the vegetables growing on the plate is witty, after

that, you are thinking I have no veg! It is fine, good. Better than

at that was but not great. Last up in the first heat is Peter

Sanchez-Iglesias. Peter is hoping to headline the

banquet with a frame tradition, roast lamb, potatoes, Yorkshire pud

and gravy. He is next to plate up. He is slicing the breast of lamb.

First is the broccoli buraway, followed by Yorkshire pudding. Next

adding sliced lamb breast. The roast potatoes and topping it off with

roasted rainbow carrots. On the side, gravy. Served up with a

retro glass of champagne. Well it is the biggest carrot we

have had so far. Where are the other eight roasted potatoes? It is very

good. The roasted potatoes are delicious. The main cut of lamb, I'm

not... I this it is excellent. The whole thing, the leeks, it is

beautiful. Not a jot of comedy in it. The first time it came out,

there was theatrical grandeur. Somehow he has lost his nerve. What

little fun there was, has gone and it is left with genteel.

Next into the kitchen are Aiden Byrne and Tom Aikens. Along with

Daniel Clifford who won the course last year.

Daniel's is up with the witty take on ox tongue and cheek. Served with

props. The execution served high praise but it was felt it fell short

of the comedy brief. Today he is aiming to have a joke at their

expense. Daniel's first change is to dress his waiters a the junls,

Oliver, Prue and Matthew. Daniel finally starts plating up his

cloches with horseradish marsh and spin ash. Adding the ox cheek and

beef fillet, car mellised mushrooms and fried onion.

The cloches are presented on top of coppice of the judges' own cook

books. LAUGHTER

Hello, Prue! Hello, darling. Oh, my goodness. He should have called this

The Revenge of the Chefs. I think this is the best dish we

have had so far. It is like a supersophisticated Sunday lunch.

Bang on the money in terms of quality. It is fun for the four of

us but is it fun for the people in the banquet. They won't even get it.

Next up is Aiden Byrne. He is serving a themed plate of cuts of

beef. Clay-gate potatoes to look like rocks and a witty noodle pot.

He starts off the beef with the clay-baked potatoes and his comedy

spinning forks. He slices the beef fillet.

And then on goes the ox cheek. And finally, his beef sauce served

in comedy horns. What? All for me? What is this? It

is a potat-ah! Is it? The beef is beautiful.

It is confusing. If it was at a Flintstone-themed event, it would be

brilliant. I think this is lovely cooking, it is strong, but I don't

understand what the noodles and the pot are about.

You can see how the other chefs' dishes go down in about 20 minutes.

Still to come on Saturday Kitchen Live, Simon Hopkinson has simple and

stunning dishes for us. After preparing a Roquefort and pear

salad, he turns to a delicious vanilla rice pudding.

And next the omelette challenge. Next up is the chef in charge of a

chichen which has won him a Michelin star and four A A rosettes. Welcome

Tim Allen. What are we doing today, chef? I am

making a warm potato salad with ham hock and hake.

So, first we are preparing the potatoes.

If you can, that would be fantastic. You want to get the hake on, so tell

us about this, please? It is underused.

It is a lovely fish. We use a lot of hake in our restaurant. It is

beautiful. Better than cod. It is meaty, really delicious.

Have you trade hake before, or is it on the hate list as well? No but I

am not a massive hake fan. So I am looking forward to seeing what you

do with it. In France, they used to steam it.

Yes, it is beautiful. So the fish is in, skin side down?

Yes, get that roasting. The next thing is the sauce reduction.

You are creating a little butter sauce with this one.

I need the chopped shallots and garlic. That will reduce down in the

white wine and then I will get some body on there. Now the fish goes in

the oven. It is a Spanish dish, almost

classic. With the pork and the ham hock.

Tell us about the ham hock? Well this one has been blanched to start

with. So getting rid of the impurities of the salt. From there

it goes into the pan. Now the water is up to the boil and braised for

about three to four hours, really. Until it is tender. Then we can

leave it in the liquid to cool down and that keep it is moist,

basically. Tell us about Launceston Place, then

it is a place where Tristan Welsh was there. You have taken over. It

is going from strength? We are doing well. It has been a roller-coaster

of a ride. I was up in Northumberland before. Now I have

come down to London. It has been great, but with a lot of challenges,

but we have got everything moving in the right direction. It has gotten

busy again. There is sometimes a drop in trade when you change chefs

but it is back up again now. What is that there? This is for the pickle.

White wine vinegar, water, a pinch of sugar. Not so much. Then a little

bit of honey to go in. About a tablespoon.

Coming to London, it did not take long to get your star? It was quick.

Very unexpected to be honest. It is not something I was

anticipating, but it happened really quickly. It has been a great help to

the business. What inspires you, then? London is

an amazing place for receipts but does that add the inspiration for

you, travelling? I love going out to the restaurants but at the minute I

don't have the time. It is a bit demanding.

Over the cucumber, there is thyme in the pickle. That helps to cook it.

And you want me to make the butter sauce? Yes.

And we have to get the ham on as well.

So the fish is in skin side down in the oven.

Yes, really simple in there with the sauce, just lemon and oil, sorry on

the fish. Now the ham. If you can flake it down to small pieces. Pop

it on the heat and warm it through. So the place has had a refush? Yes,

the outside and -- so the place has had a refurb? Yes.

And now this is the vinaigrette? Yes, this is for the potatoes.

That will be great. The ham is starting to soften down there.

As well as this, you are doing something else, can you tell us

about it? It is starting next year. It is like a mentoring process of

somebody on work experience. It is like the ultimate work

experience. It is. They get to work with the

head chef directly. I thought it was something great to be involved in. A

good process. And it is nice to be involved in that this year. And this

is you with a group of other chefs as well? Yes, a lot of chefs

throughout that are involved. Add the butter and then strain it

off. So strain off the shallots.

You can leave it in if you like the texture.

What about the potatoes? A little seasoning. I don't do it at the

start. Or it could be salty. So, there are three types of mustard

here. French mustard, English mustard.

The English give it is a bit of kick as it has the heat. The grain

mustard give it is acidity and texture. I like the versatility of

the textures and the heat. And the spice. Tim, if you didn't have the

ham hock or didn't have time to cook it, what else could you put in

there? Any ham. Anything can go really well with it.

The fish is just about there. We just have to turn it over and let

it rest. Where is the honey? That is in the

pickle with the cucumbers. They are softening down in there.

Then they go on the ice. They gain the colour back.

It is a gentle pickling. Right, we are ready when you are.

The potatoes are ready. Thank you very much.

So these cucumbers you don't want to warm them? No. It may seem strange

but they go on cold. It is quite nice, a cold soft pickle

that tastes really quite nice. So this is just about ready.

This is the best way to do it. Warm it up with a few flakes on the

plate. And then on the cucumber rolls... Yes.

, simple and the hake which is nice and tender now. The caramelised skin

and the nice soft flesh. So you like to rest it a little

first? Ideally. I treat the fish like the meat. In the sense that it

needs to relax. If not, it does do the best for it. You get a softer

fish. And you are decorating it with the

leaves. Tell us about these? This is an oyster leaf.

This is pesterlane. A few dotted on. I like them raw. I think that they

have a beautiful gentle flavour. I don't see the point in cooking them.

Where can you find snem maybe online? Yes, you can and some from

the supermarkets. So, tell us about this dish? It is roast Cornish hake,

with a potato salad and a pickled sauce.

It looks spectacular. I know it will taste good. Dive into this one then,

Greg. It looks lovely.

Such simple flavours. It looks great.

When I was in France they steam it. That is the classic way.

They cook it on the bone. It is really moist.

Happy with that? Hmm! Are you a hake convert. Maybe I am. It is

delicious. Right we need win to go with this.

Peter Richards has been in Bristol this week. So what did he choose to

go with Tim's terrific hake? A dish like Tim's hearty hake calls for a

white wine with style but also substance. We don't want anything

too refined or fancy here. These are down to earth ingredients that cry

out for the simple pleasures of an unpretentious white. Now

traditional, understated European style white is best. Everything from

Greek to this lovely Albarinho, but the best match comes from

Mediterranean France and the old friend, specifically, the Cabrol

Picpoul de Pinet Prestige 2012. The name Picpoul means lip stinger

because of the grape's national acidity. So the wine is fresh, even

in the fierce Mediterranean heat. When you smell this is smells like

fresh herbs and glazed lemons, tieing in with the hake and the

thyme and the seas purslane. It is fresh and credit Rick to compliment

the fish and tying in with the cucumber. There is definitely a

honey richness to temper the mustard kick and stand up to the potato

salad and finally lovely savoury tones to work with the beautiful ham

hock. So thank you for the ridiculousy tasty dish and here is a

great-value white to wash it down in style! It certainly goes well. I

have tried this. It is a great dish. And what do you think? It is a

perfect marriage to it. It goes well with the fish. Not too heavy.

Simple flavours. I think that the dish is amazing. Really good. Simple

flavours, clean. The wine is a fantastic match.

I agree! The honey cuts there Oh, the honey cuts through oh!

LAUGHTER Right, let's get back to the main

courses at the Great British Menu final judging. Daniel Clifford and

Aiden Byrne are up next. So let's see how they got on! Next up is

supercompetitive Tom Aikens, who has never cooked at the banquet. The

judges' comments about the rabbit in the hat were not magical. Tom has

had a rethink. Tom has come here to prove he can be

in the top three. Can Tom get a third in the banquet

with his newly named This Little Piggy Went To Market? Tom starts off

plating up with his three different flavoured pork scratchings in

bespoke comedy bags. Next up is the apple puree. Topped with granola.

Then adding mashed potato and cabbage. Then grated chestnut and

slices of pork. Topping the pork with apple and cider vinegar glaze

and on the side a glass of cider. Wow! Well this is Tom's new dish,

This Little Piggy Went To Market. Very beautiful-looking. The bag that

the scratchings come in is very nice. A nice touch. I want to know

how he got the crackling on the top like that? I amen chanted with it.

The thing about it has gotten messy and now I #2350e8 like I have

spoiled it. You are such a spoilsport. I like the forest idea,

but it is not laugh out loud funny. I think it has a smile. Is a smile

good enough? Next up and twice a finalist, representing Scotland is

Michael Smith. He achieved a top-three placing with his fish

dish. He is serving the playfully named I Love Kids but I Couldn't eat

A Whole One! He starts to plate up with the salad and the yoghurt

dressing and then couscous and hoping to raise a laugh, the wine in

a wine skin. The filo parcels next, to be served with plan taken

fritters and lime. The goat on toch the couscous and kidneys before

being taken to the pass. APPLAUSE

I hope he did it like last time. It is just divine. Could I have the

Fez? Indeed. Rock on.

I say. Look at that. This is the richest tagine. Ever! Lots of

different textures. It is the most attractive looking food we have had

today. So far, I think. This little samosa is with a floral flavour. It

is wonderful and very crisps pastry. I think that the message, while

going down the humour line, I understand it. It is important. If

everyone is given a Fez it leads to great hilarity.

Next up is Northern Ireland's Raymond McArdle. In the regionals,

the venison was oversmoked and lacking humour. He created a new

dish for today. The Happy Day's male is a venison burger with salsify and

potato chips with a cheese fondue. Raymond starts with his cherry cola

in a soda syphon. White the waiters are dressed as leprechauns. Then the

brioche bun and salsify chips and topped with tomato ragu. Then the

mushrooms and finally the cheese fond use in -- cheese fondue in a

tube, served up in a take away bag. Core! Cheese. This is supposed to be

cheese fondue This is not a normal chip, is it? Is it nearly raw

parsnip chip? He has made a tomato ring out of jelly. How good was this

Titanic dish? It was excellent. Could we bring it back. The burger

is delicious, but where are the onions? Raw onions is what we need

in here. Last up is the wild card. The

returning competitor, Richard Bainbridge his which came first, the

chicken or the egg dish was given a perfect execution. He is using a

classic French technique. Richard starts his plate with his

pilaf rice on a bed of crushed kiss tashows. Then on the Guinea fowl leg

and the rainbow carrot. With Daniel basting the bladder, Richard plates

up the onion and garnish. Finally he places the show-stopper element, the

egg in a bed of hey. Just like before, boys.

It's an alien! It's amazing! Hmm... What is that? What did we just see?

Bladder. What? It is a classic way of cooking

a chicken or poultry, you put it into a bladder. The rice is

undercooked. But I think that the carrots are

better than the last time. They are perfect. It is one of the things

that the relationship with the elements are delicate and critical.

If one breaks down, the dish does not bring home.

Cooking complete, it is time to find out which three chefs are in

contention for the top banquet. I think it is tight, but there will

be happy chefs out there And some very unhappy ones.

I'm sure you will all want to know who is still in there with a chance

of cooking at the banquet. So, Oliver... In ninth place, it is,

Raymond. In eighth place, it is Peter dts. In seventh place, it

is... Colin? Sixthth place, it is... Tom. And then once again we have a

tie near the top. Daniel, Richard, you are both in joint fourth

position. That means Richard Bainbridge, Michael, Aiden, one of

you will be cooking at the banquet. Well done.

Next week you can see the chefs cooking the dessert courses again.

Right it is time to answer some of your foodie questions. Each caller

helps to decide what Greg is eating at the end of the show.

First it is Janette for us. What is your question? I have four whole

quails in the freezer. What is the best thing to do with them? I will

take that. Spasm cock them. Cut them down, a little marinade, olive oil,

honey, vinegar. Cook them under a grill.

And also tandoory style spices. Just for the record, I would chop them up

and fry them! What dish would you like to see, food heaven or food

hell? Food heaven. Good. And Graham from Auve are, gne. Very

nice. What question would you like to ask

us? We have two fresh Dover soles, we would like ideas as to what to do

with them. Magical. The best way is to roast

them whole on the bone. Brown butter in the pan with it, really simple.

Capers, some lemon. Just lightly dust it in flour. Take

the fins off and oil first. Get it colouring. Feed in the butter and

control the heat. So the secret is oil first, get the colour. Cook it

in the oven and then do the French classic brown butter.

Just for the record, I would chop it and fry it! What dish would you like

to see? Food hell. Thank you! Susan, what is your

question? I have a load of chestnuts. What can I do with them?

Chestnuts? You could do roasted chestnuts. Slice them and put them

in a salad. Sorry, mandolin? It is very sharp. Kitchens have them. Or

cook them with chicken or veg stock and make a soup with it.

Any advice for chestnuts? No, I don't know how to cook chestnuts,

but I'm glad she's got a load of them! What dish would you like to

see, food heaven or food hell? Food heaven.

Right it is time for the omelette challenge. Who would you like to

beat on the board, Allen? I would just like to get on the board.

The usual rules apply. A three-egg omelette as fast as you can. I know

you have practised this. Just a little last night.

Well, you are doing it on The difference is that there on the Good

Food show when you have it do it there are 1,000 people watching,

here there are about 4 million watching! The clocks on the screens,

three, two, one, go! He's practised! This is not going well, is it? We'll

be on stage in a minute. You are 29 seconds, to beat.

OK. I want it to resemble something like an omelette.

It is looking a lot better than his! Really? ! Just for the record, I did

eat his meal, it was delicious. Don't be put off by this.

It has body to it. This one? I don't know.

Am I in the bin? Right, Boy Band Ben... It was ten years ago.

You get that. Tim, you have been practising? Yes,

a lot of eggs. How many eggs? 19.

You did 17.48 seconds. That puts you there! Steward's enquiry, that was

two eggs. You have to come back again.

But you're in good company. Listen... Bin? That is not a

three-egg omelette! So, will Greg get his idea of food heaven? Lobster

Thai curry with butter Basmati rice and coriander cress. Or food hell,

deep fried egg yolk and smoked porcini.

First, it is The Good Cook with Simon Hopkinson.

It is hard not to be tempted by certain ingredients. I find all good

cheese irresistible, but there is one blew cheese that is legendary.

That cheese is Roquefort. It is unique and wonderful on its own,

however it is lovely combined with sweet pears and bitter chicory

leaves in this simple salad. Refreshing salad leafs in a bowl of

iced water perks them up no end. Here I have a mixture of both red

and the more common white chicory. You could use any bitter leaf, but

for this salad I prefer to use this shape of chicory.

Give them a nice fondle. Leaf them to soak in the iced water

for ten minutes. Pour off the water and dry the

leaves. I rather like the old fashioned

salad shakers, but then I am an old fashioned sort of fellow. I'm sure

if you have a spinner you will use that.

Remember, Roquefort is salty. So for a nice contrast between the bitter

leaves and cheese, use something sweet and fruity.

Hmm, nice and fragrant. You cab not better the best combination. This is

one of those. It is perfect. This is not a complicated salad. In fact it

is more of an assembly. Arrange the chicory and handle the pear. Take a

peeler, taking thin slivers of pear over the leaves.

Crumble, crumble, it is just as much as you want or as little as you

want. With me it is going to be fairly much.

You want the salty lumps. Little explosions of saltiness and

cheesiness. There we are. See, I have used it all. Lick your fingers.

Finally, the finishing touches... Black pepper. Not too fine. It is

nice to have little moments of it on your tongue while you are eating it.

And some delicious walnut oil. No nuts, just the oil.

It's a great salad, this. It seems an obvious thing to say, there is

nothing wrong with it, otherwise I would not have made it, but there is

something that is just very good about it. I can't think of anything

nicer for lunch with a chum. A glass of fruity red wine. All is right

with the world with this salad. Most of my favourite puddings come

from childhood. None is more memorable than rice pudding. It is

not to everybody's taste. Some have terrible memories of school rice

pudding, but I will show you how to make it into a beautiful rice

pudding. This is comfort food at its best. Especially when made in the

most traditional way. Begin by preheating the oven to 150 degrees.

Now measure out 40 grams of unsalted butter. There are fairly exact

amounts in the pudding. I like to do it like this. Some may say you can

throw it together, but the exactness of it, I think, it is important to

the finished dish. So I will do it this way. Dead on. On to the stove.

A low light. You will find pudding rice in the baking section of most

supermarkets. Pour in golden caster sugar and

season with a good pinch of salt. Stir it around. So all of the rice

is coated. In a minute the butter separates from the sugar. That is

done. In with the milk. All of that at the bottom you can

feel it with your spoon, it is very crunchy. It has gone into lumps.

This is intentional. As the milk warms through, that will melt the

sugar away. It will all come together, don't buyer. Keep stirring

until all of the sugar has dissolved and then pour in some double cream.

A little vanilla make it is taste even better.

Oh, go on, a drop more. Some like to put fruit in it like

race yens and things like that. I like it plain. As children my

brother and I turned into adding jam. My brother's was red and mine

way pink. Now as this is coming to the boil there is no heat loss. This

method ensures you get the nice even mass of rice and milk. Rice pudding

and nutmeg go hand in hand. So be generous with it. Now bring it

quietly to a simmer. Bake it in the oven for about an hour or maybe

slightly more. Check on the pudding halfway

through. It is still liquid. You can see the

tarpaulin skin of mine doing its thing. It is smelling fantastic. I'm

going to pop a little foil on the top. It will carry on cooking but

not brown too much. Just rest it on the top.

OK I think we are there. The moment of truth.

It seems odd to say it melts in the mouth but the rice is so lovely and

soft. It is a perfect pud, that's what it is.

There is more from Simon on next week's show. It is that time to find

out in the show if Greg is facing food heaven or food hell. Food

heaven would be lobster. It would.

This may be the second time you have tried it? Literally.

Or it could be the monkfish. Fried with a Chinese sweet and sour

sauce to go with it. I was going to ask these guys what they wanted but

it did not really matter. It was 3-0.

But to tell you, they chose monkfish. Both of them.

Thanks, lads, not to be nasty! So, the guys are going to prepare this.

Meanwhile, we are going to make the Thai curry piece.

If you can chop the chillies. All of them? Yes.

So, a hot lobster? Well, it well even out. We have the chillies, the

ginger, the shallots, the garlic, the galangal. Of course you know of

galangal? I love it! Smell it. It smells like... You gave it to me!

I didn't tell you to eat it! Now the lemongrass. Want some? In with the

garlic and the whole lot to be placed in a food processor. So all

of that in there. Do I get to do something in You can

put the lid on and blitz it. Cheers, James.

Press on. Oh! Now we can feed in the chillies.

I would love to feed in the chillies, thank you.

Do I pour it in? Yes, keep it going. It is harder than it looks, this.

That's it. Keep going. Honestly, I thought you had the

easiest job in the world! You thought it was the easiest job in

the world? ! It is harder than it looks, basic food processing! Keep

it going. OK. I'm watching it. Look what

happens if I don't... Keep your hand on it! As well as on tour, there is

a DVD. There is a DVD. It is out on Monday.

The Back of My Mum's Head. It is out now. My stand-up DVD.

Have I done it well? Kind of. What do you mean? It smells lovely.

Keep continuing to do this. We need a nice hot wok over here.

The rice has gone in with cinnamon and cloves in there.

Happy with that? Really happy. A lovely consistency.

It is chunky but it will do. In with the oil. The lobster is being

prepared. A couple of tablespoons. It is a bit thick. Chunky, but it

will do. If in with the Kaffir limes. Smell

it, don't eat it! Now with the spices.

What are they? I was not listening. Palm sugar. Shaoxing. Tamarind and

this stuff. Don't eat that. Oh, that is revolving! Yeah. Yeah.

Is this anything to do with the meal? We have paprika, coriander.

This is fish piece, fermented fish eggs.

Don't put it in the meal. We have to eat that.

Put a bit in there. I don't want any of that in there.

It is punkent, but good stuff. It smells like unhappiness! Now the

rice. Now a little tamarind. You can taste

that if you want. I don't trust you after the fish

thing. Now mix it together and then add the

lobster once this comes to the boil. Chop a little coriander, please.

Add some lime. The rice is finished off with butter.

So this is an incredibly unhealthy dish, right? No, this is OK. A

little butter to finish it off but this is OK.

The lime juice. This is baby coriander. You can taste this.

What is the difference? Just small coriander.

Just small. Right.

Definitely coriander. Lovely. Delicious.

Right now the lobster. At this point.

This is raw? No, this is cooked. If it was raw, the lobster would be

blew. If you can decorate the lobster on the slate, that would be

good. Ready for the rice? Yes in a second.

Now the lobster. That goes in. This is great. Thai is my favourite

food. So fresh coriander. You make a nice

green curry, don't you? Well, I have cooked one meal in my entire life,

it was a green curry. Was it nice? It was nice, I think!

Well the secret is with this, is once the lobster is in add a bit of

salt. Is this a dish you have cooked

before. No, I am making it up.

It is a bit odd. Is it spicy? Yep! You can reduce the

chillies down if you want. It is not that fish mon strosity

coming back at you? No, it is just a bit warm. You like hot curries? No,

is despise them! This is pretty hot! Right so, what is the DVD called,

then? It is called The Back of My Mum's Head. Thank you for asking. It

is out now. Where next? Nottingham and then all

over the shop. Back to London for a week at Christmas.

So, the fragrant rice, lobster curry with a bit of lime. You may need

this to cool you down. It is a bit hot.

I'm a bit worried if you are saying it is hot. It is definitely spicy.

It is proper hot. Now a little coriander to cool it

down a little bit. Am I eating it now? Just with my

fingers? I'll just slam my face into it! I warn you, it is hot.

It looks lovely. How hot is it? Hot. And to go with this we have a Cono

Sur Bicicleta Viognier 2012. Widely available, priced at ?7. 50.

Oh, it is hot all right! It is delicious.

Thank you. As I asked for it, a vase of wine!

It is a bit warm. Those chillies are hotter than rehearsal! It has got a

kick. Hey, look, it can't always goo smoothly. These guys nailed their

meals! Half of the chillies next time. I have been stitched up by the

girls over there! Well that's all from us today on Saturday Kitchen

Live. Thanks to Ben Tish, Tim Allen and Greg Davies. Cheers to Peter

Richards for the wine choices! All of today's recipes are on the

website at: bbc.co.uk/saturdaykitchen. You can

enjoy more recipes tomorrow morning on BBC2 at 10am in another of our

Best Bites programmes. In the meantime, have a great day and enjoy

the rest of your weekend.