17/05/2014 Saturday Kitchen

Good morning! Let's get the weekend started with a menu of magnificent

mouth-watering food. This is Saturday Kitchen Live. Welcome to

the show! With me in the studio today are two chefs with very

different culinary styles. First is the Frenchman at the helm of the

award-winning Berkshire restaurant, the Vineyard at Stockcross. It's

Daniel Galmiche! Nice shirt! Next to him is a woman making her debut on

Saturday Kitchen. She's a pioneering force in the supper club scene with

her distinctive blend of Persian food. It's Sabrina Ghayour. Great to

have you on the show, guys. Daniel, what are you doing for us? I

am doing asparagus. White and green? Yes. With the green

roasted and the white poached. With grapefruit juice and herbs.

You have it a lot in France? Yes, it goes well with a hint of acidity.

And Sabrina, everything but, a plethora of dishes, what are you

make are for us? I am starting with spicy lamb keftas, smoked aubergine,

yoghurt with cucumber. And we will hopefully do all of that on time? !

Yes! And the aubergine is smoked in the skins? Yes. It is perfect.

It is easy to do. And the idea of Persian cooking

being more home-made? It is easy to do.

So that's two tasty dishes to look forward to and we've got our line-up

of fantastic foodie films from the BBC archive as well. Today they

include portions from Rick Stein, Celebrity Masterchef and the Two

Greedy Italians, Antonio Carluccio and Gennaro Contaldo. Now, our

special guest today is probably one of the coolest people we've ever had

on Saturday Kitchen. Not only is he an award-winning movie actor, a

director and an author. He's also a champion of children's literature

and has even been awarded the OBE. But to most of us he's quite simply,

the Fonz! Welcome to Saturday Kitchen, Henry Winkler! It is lovely

to see you in the studio. I love being here. And I love

Daniel's accent. You are touring at the moment around

the schools? Yes, and I will be at the Hay Book Festival. I am very

excited. And this is to help promote

something close to your heart, dyslexia. I am passionate about it

myself. It is diagnosed early. And thank goodness. I believe you

were diagnosed at 33. When I started to read the autocue.

I found out at 31, when my son was diagnosed.

Great stuff. So today reare going to decide if

you eat food heaven or food hell. So, food heaven, what would it be? I

love a cheeseburger. Ened the dreaded food hell? I am not

crazy about goat's cheese. I love the animal... You love it in

a curry? No, I love to see them walking around! So it's either a

cheeseburger or goats cheese for Henry. For food heaven, I'm going to

make an almighty American-style cheeseburger. I'll make my burger

from 100% beef then grill it and serve it in a brioche bun topped

with Monterray Jack cheddar and a homemade mustard mayo. It comes with

a side order of fries of course! Can I say "vote for that"! Many people

switching on now will have a hangover, so they could! Or Henry

could be having his food hell, goats cheese. And I could make something

that would be perfect for a picnic in the sunshine this weekend. I'll

hollow out an entire loaf of bread then fill it in layers with goats'

cheese, chicken, sun dried tomatoes and a homemade pesto. It's pressed

tight and served in big wedges with baby gem salad. Let's send that to

Watford! You'll have to wait until the end of the show to find out

which one he gets. If YOU'D like the chance to ask a question to any of

our chefs today then call: 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 Henry to face either food heaven or food

hell. That is a lot of language, live.

Cheeseburger! Right, cooking first is a very familiar chef here on

Saturday Kitchen. From the Vineyard at Stockcross, it's Daniel Galmiche

So what are you making for us? Great to have you on the show. So, two

different types of asparagus? Yes, the green and the white. The white

is popular in the continent, especially in France.

It is! You see this all the time in France.

If there was a national food day in France, it could be Asparagus Day.

It is amazing. The reason it is white, it is grown

undercorp? Yes, that is why they are white. I am going to mix it with

some green. It is the season now in this country, with the green.

Would you have to cook them differently? I will poach the white

it is better for the flavour of it. It is more natural. And because they

are nutty a little bit. It is much better. We are going to

grill the green one to give it is touch of charcoal flavour.

With people doing barbecues this weekend, would you basically griddle

it? Or blanch it in cold water and then griddle it? You can do it both

ways. Some of them if they are big, you

can cut them in half and blanch them first it would be really nice.

So, the restaurant is busy, and a second book? Yes, the restaurant is

busy and the new book is French Revolution.

You have done a different way of setting out the book? Yes, I wanted

to base the book on the Revolution as the whole title, obviously but it

is a different way of doing it, with the different chapters and it is

very modern, and a lot of fun. It is different! So, what is next?

Grapefruit. I like the white one. There is less

sweetness than the pink. I mentioned the fact that they are

grown under corp. It is like forced rhubarb. It is a different flavour

from the same plant, though? Yes. But it is such a great starter.

Like today, look at the weather and the weekend. It is a perfect

starter. So the asparagus season runs from...

It is about six to ten weeks. It also depends on the weather than

anything else. There is no set date. It is just weather-related. You know

that when the weather is better that the asparagus has started. Can I ask

a question, you said that the grapefruit you are using is less

sweet? The white one has more tang to it.

And that is better for? Well, when you add the egg, it helps with the

balance of flavours. I like it. It is really nice.

And this egg is partly cooked, so soft-boiled? That is correct.

And we want segments with this? Yes. That is nice when you crunch into

it. It is really refreshing. For anyone who has not been to the

Vineyard in those parts. It is famous for the wine? Yes, for the

wine. We specialise in the food and the wine matching. It is a concept

that more people like. People prefer a glass of wine with each of the

courses. It makes the dining more elegant, if I may is a say so. It is

much better. People like it. It is really busy. This is a good concept.

So, you have made a French dressing there? Yes. Mustard, grapefruit

juice, replace replaced from the vinegar.

So a classic French dressing, what proportions do you go for? About a

third of vinegar, a third of mustard, a bit of salt, pepper and

some sunflower oil. No olive oil? No, it is too strong.

It spoils it. The French dressing is good with the

mustard. And the vinegar, it is white wine

vinegar? Yes, or I like a drop of balsamic. It is really good. I am

using more of the balsamic. So the asparagus, we are blanching

it. Snrp it should take a few minutes.

Remember if you'd like to put a question to either Daniel or Sabrina

then call us now on:Calls are charged at your standard network

rate. This recipe is in the book. It is interesting, there is a small

twist to this. When you look at your career, it has

been the fine dining and the Michelin star. It must be a

difficult to write a book to keep it simple that people will understand?

Yes. But I like it. When I was a child I was always cooking with mum,

using the seasonal produce. That is better, the quality is best

and the price is best. Some people buy food out of season

and it is not good, there is no flavour and the price is too high.

Daniel, you are using chervil. I love chervil! It is difficult to

find! I love it. Every time a do a dish here, it is used. If you can't

find it, what is a substitute? Chive.

Or tarragon. It has the aniseedy flavour. What is

chervil? Well it is easy to grow in the garden. But it is like flat leaf

parsley but with Ann seed flavour. Database but with the flavour of

aniseed. I grow it in my garden. I even have

horseradish in my garden. I have been trying to get rid of it for

four years but it is impossible to get rid of.

As a Frenchman, one thing I wanted to ask you, as you were coming on

the show... Yes? Eurovision? ! I voted for the man on the piano. Did

you see him? He was on a hamster wheel.

Henry is thinking, what on earth are they talking about? ! I saw the

winner! It goes on for nine hours. But it is fantastic. Graham Norton

was the best part of it. He said what you were thinking. It was

brilliant. Right, so that is it.

So, some of that on the top. Tell us the name of the dish? It is warm

white asparagus salad with grapefruit zest vinaigrette.

That was like waiting for a Eurovision Song Contest name! Now,

we get to dive into this one. Now, tell me what you think of the

chervil. I was really liking that. I thought

you could use it in stead of toothpaste. It is fresh in the

mouth. I don't know why they don't use it

in supermarkets. Maybe it does not last very long.

Maybe. But the flavour is lovely. Wow! That is good? Yes. And the

white asparagus, if you can get hold of it.

It is lovely and nutty. Can I say, that the grapefruit flavour it is

reduced a little bit. It is not as tart. Bur it just... Oh, my God! He

is a good actor as well! We need some wine to go with this. We sent

our wine expert, Peter Richards to Hampshire this week. So let's see

what he's chosen to go with Daniel's delicious asparagus.

Hampshire this week. So let's see what he's chosen to go with There is

some fantastic Hampshire produce on show this weekend as the Watercress

Festival takes place. But now I need to hop on the famous Watercress line

to find some delicious wines in Alton to go with today's delicious

dishes. Off we go! It is not easy giving classic ingredients a new

lease of life. But Daniel Assange par bus with the grapefruit

vinaigrette is stunning and well worth a try. When I cooked it, the

tangy flavours leapt off the plate. So we need a wine to burst from the

glass A-Team style and take the taste buds by storm. The right grape

wine variety is Sauvignon blank. But for a wine that is fantastic value

but with more concentration and class, I have the delightful, Taste

the Difference Touraine Sauvignon Blanc 2013.

This grape variety is grown in New World countries like Chile or New

Zealand or South Africa, it is very popular. The styles dominate here

but we also need subtlety to go with the elegance of the dish. Which this

has. The wine has hints of asparagus in there, so it is a good start.

When you taste it, there is a lovely citrus tang to pick up on the

grapefruit acidity. It is herb-scented to match the chervil

and the cleanness breaks through the spiciness of the mustard. There is

an earthy understatement to the wine it ties in with everything and does

not overwhelm the refinement of the dish.

So, Daniel, an A-Team wine for your asparagus. Don't you love it when a

plan comes together? ! Cheers! This is fantastic.

Perfect with the dish. That is fantastic. Great with the

barbecue today. Perfect.

Happy with that? Happy! Coming up, Sabrina is serving us a Persian

feast, what are you making? Spicy lamb keftas, smoked aubergine,

yoghurt with cucumber. You could be saying anything! It

sounds fantastic. And don't forget you could ask Sabrina or Daniel a

question if you call this number: Standard call charges do apply of

course. Right, let's catch up with Rick Stein on his gastronomic

journey around the British coastline 20 years ago. Like Peter he's also

starting off in Hampshire today and he's got his eyes on some very

special clams. Take a look. Now we move another 70 miles down

the coast to the unlikely area of Southampton Water. I say unlikely,

it is not exactly my idea of a fishing ground. But I'm going out

fishing for blue clams. They are lovely. Full of beautiful orange,

thick steaky meat. And Mick, the fisherman here is the very last

person to fish for them on Southampton Water. So I am

privileged! They originated in America from the ocean liners that

would come into the Southampton waters. They had lots of American

people on board, so naturally, they wanted American clams.

Not all of them were eaten. Thorn they were tipped from the portholes

and went to the bottom of Southampton Water and bred. It

produced a great colony. About 20 years ago, the fishermen discovered

them and everyone started to fish for them. Are now there are hardly

any left. Have we got anything? Not much in

the way of clams. There is a small one there. It is hardly worth going

fishing. What did it used to be like? Well

the amount of content there now is, or would have been, 15 years ago,

that would have been 70% of live clams. To walk out there on low

tied, it is like rain going up. That was thousands of clams spitting as

you walked out. Nobody fished in there, they were all huge. Huge

clams. I came by at low tied, somebody was walking out, I thought,

that is a Chinaman. He had a Chinese hat on. A basket around his neck.

Kids trotting on behind. They had come out for the clams.

It would be for the stir-fry stir-fries wouldn't it? Well,

whatever. The Chinese, they are clever, aren't they! They are

sensible. It tastes so good. But it is a shame. It is typical of the

country. We have all of these wonderful things... Then we boil it

to death! I would not try to open them with a knife, it would be

difficult. I drop them into boiling water for four minutes to make it

easier to open. Take the meat out and slice it into three or four

pieces. Get a wok and get it nice and hot and add ordinary groundnut

vegetable oil. A good pinch of garlic and ginger, finally chopped.

Stir it for ten seconds and then throw in the clam meat.

Immediately after, some sliced shy tackaway mushrooms. They are the

dark brown mushrooms that you can get everywhere now -- shiitake

mushrooms. Now, you can add some back Choi and

chilli. Then the only spice, some Sichuan pepper, it gives a nice

tartness. Finally, soy sauce. About a table sauce and about the same

amount of oyster sauce. Stir it around and then a last-minute fresh

green onions. Sprinkle them in and stir it and

serve it with egg noodles. The medium-sized ones. That would be

great. But we move 70 miles along the coast to Bryan. Every year, this

have a celebration for the blessing of the nets for the local fisherman

-- Brighton. The weather did not look very

promising! God of the heavens, the earth and the sea, we prays you for

our existence in creation, the air, the earth, the sea and the food it

provides... Amen. Now sing the final hymn, as fast as you can! This was a

blessing said 100 years ago, and then we went out on to the beach.

I went to the beach and there was a little nod to the past with some

scaled down boats. But what I love about the festival

is the introduction of the Dieppe market. Each year, the French come

across to Brighton and sell their produce.

Something happens to you, when you go to a French market. You start off

buying things you normally would not think of. And as soon as I get near

a cheese stall, that is it. I met a friend of mine, his used to be

General de Gaulle's butler. His name is Michel Agodi. An accomplished

cook. Tell me about the fish restaurants

you have? We have about 60 restaurants in my area. We have so

much fish. But I must confess, I walk here and I am thinking where is

the fish restaurant? I am dispirited? Where are they? Maybe

the restaurant owners of Brighton could come to Dieppe for the

practical training and we could teach them how to cook delicate

fishes for your own enjoyment and entertainment in Brighton.

Well it is very busy here in Brighton. The train terse -- the

market traders here sell a huge amount.

I asked, if we sent the English market traders over there, what

would the French like to buy, he said white bread and baked beans!

White bread and baked beans! I think we can do better than that. Britain

has some brilliant ingredients to share with the world. Those clams

that Rick found have declined but are still about in small numbers but

something that's certainly not disappearing is this stuff,

Watercress. Our wine expert, Peter Richards paid a visit to a

watercress farm on his wine travels this week and picked some for us.

It's great for soups and all sorts of dishes but I wanted to show you

how to turn it into a simple pesto which I'm going to serve in a simple

pasta dish made a little more superior with the addition of

lobster just for Henry. -- trout. So, we take the trout and add a few

slices of lemon like that with some parsley. A bit of seasoning, and oil

I have oil. On a barbecue you can put it in tin foil and cook it over

the coals. It takes about eight to ten mince.

This is -- ten minutes. Now this is perfect with a barbecue.

I will serve it with a salsa verde. It is a variation of it. We are

using the watercress to go with it. Firstly, a little bit of garlic and

incorporate it with the watercress. It is very simple. Garlic, shallots,

capers, gherkins and a few bits and pieces.

Now, life is busy for you, Henry? I am having the greatest time.

You are touring the UK, it is a fantastic tour. Tell us about it? I

get to tour Great Britain. I have done it for the last seven years. It

take as team. A village to move me through the country.

So that starts with First News, the newspaper for children and this

great organisation called Achievement For All. They take over

schools and literally look at the child as a whole instead of, oh,

well, we are all go to learn the same stuff at the same amount of

time. That is what I found at school.

Right, because it is easier to hurt us.

You are in a group, if you don't succeed, you are a loner? I fell to

the bottom of that group. Always thinking, I have studied but I don't

know anything. I am not learning. So now I get to tour and talk to

children and tell them through the books I write with my partner, that

school does not define you. Now this is a book that you have

been writing. But it is one of 12 books? Yes. They

are here in the UK. I will talk to 1700 children in the time I am here,

over two days at the Hay Book Festival.

You have been doing this since 2008? Yes.

You have won an OBE from this? Yes, amazing.

I thought I would never achieve and last year I won this from Camilla,

who knew! I don't read books very well, I get frustrated with them.

But I see from the book themselves, the type font, it is important? Very

important. We are use are using in America a

type font created by a dad in Holland that allows the child to

read more easily. When you presented the book to them

and wanted to do it in a TV programme, they said no in? Yes,

everybody said "no". But when I presented them with Hank,

they said could he be less dyslexic. And here he is now a hit on the TV

show on the BBC. This is CBBC.

And we are also presenting it in Halifax. Where there is great

fishing, by the way! I only film where there is great fishing.

As luck would have it. And amongst all of that, you have Arrested

Development. A lot of people know you from that on the TV? Absolutely.

We did a season on necessary flex. There is a show here that is called

Royal Pains. And Children's Hospital, you cannot say this to

anybody, you don't understand the comedy. So, I have done that. And

Parkson Recreation. Well, it is a long way from when a

teacher told you, you would not achieve anything in life. And one of

the bigger days for you, was Happy Days.

Amazing. That was a character for you... It

started off, I was number six on the character list. Then I got to number

one. The audience loved the character.

Oh, my gosh, hi fish! But everything about that, the leather jacket

jacket. The jacket, I gave it to the

Smithsonian Institution. I have pictures of the Fonz, in the

leather jacket, near a river! How was that working and reading? I

reduced entire paragraphs to "hey"! Then I added "wow", that came from

my favourite sport of the time, horse riding.

You use what you know. And what about riding the bike,

then? I never road the bike. It is a secret that I revealed a few years

ago. But I never actually learned how to ride a motorcycle. That is

how good an actor I am. Everybody would say "hey, how is the bike, you

have it in your garage?" But I don't even have a two-Wheeler.

And that started a great collaboration with you and Ron

Howard? Yes, wow! Can I taste that now? ! Yes.

It is a little peppery with the watercress.

That is very good. Right, so what will I be cooking to

are Henry at the end of the show? It could be his food heaven, a mighty

cheeseburger. I'll make a 100% beefburger then grill it and serve

it topped with Monterrey Jack cheddar, onions, tomato and a

home-made mustard mayo. It comes with fries on the side, of course.

Or Henry could be facing food hell, goats' cheese in a big layered

picnic loaf! I'll hollow out an entire loaf and fill it with goats'

cheese, chicken, sun dried tomatoes and a homemade pesto. It's pressed

and served in wedges with a baby gem salad. Some of our viewers and the

chefs in the studio get to decide Henry's fate today. But you'll have

to wait until the end of the show to see the final result. Enjoying that?

I am so enjoying this! It is so good! Right, let's drop into

Celebrity Masterchef HQ where four of the hopefuls are facing an

invention test. To make it a little less daunting they're working in

teams of two. Take a look. Welcome back. Now it is time for team

challenge. Two teams, Joe and Speech, Les and Matthew. This is an

invention test. We would like one main course and one dessert.

You can sing it, rap it, bat it, punch it. We don't care how you do

it, just get us some decent food. We give you ten minutes to think

about it. Make us something delicious.

The ingredients include, mussels, clams, razor clams, smoked haddock,

long-stemmed broccoli. Quail's eggs, dark chocolate, cream cheese and

biscuits. What about the main course?

Cheesecake! Is that easy? Yes, cheesecake is easy.

You have had your ten minutes, you have one hour. Ladies and gentlemen,

let's cook! Shall I clean these first? Let's do the pasta first. I

will crack an egg in the middle and mix it together and... Kneadt? Yeah!

Joe, what is the plan today? We are doing some pasta, with seafood, with

vongole. And for dessert? A strawberry

cheesecake. How are you making it sexy By having

the strawberries on top in a sexy pattern.

How about you, you have been around tough men, is this your comfort

zone? Well, I love food but I am a little out of my comfort zone.

We are halfway. You have 30 minutes left.

Matthew, you need butter with yours. I will need a little bit. Is that

big enough for a portion of fish pie.

What do you think we expect of you now, Les? To improve a lot,

basically. You know, I am weirdly going for dessert gained hoping to

put my bread and butter pudding disaster behind me and prove that I

can make a dessert. So I am making a soft fruit cheesecake with a

raspberry sauce on the side. Nice.

Fish pie? Yes, I think it will be tasty and delicious. But I am sure

you will tell me. What are you serving with it?

Vegetables. Not a lot of time.

You know that they are doing a cheesecake as well? Yes, it is

indeed the battle of the cheesecakes.

How long do we have left? It is your last ten minutes.

Shall I get the pasta on? Yeah. Yeah.

That looks good. Go on, boy! Go on, son! Your time is

up. Nice. Boom! Speech and Joe's main is a

seafood linguini, made with clams, bacon in a cream sauce.

I like the look of it. You cannot make a bowl of pasta look smart and

elegant. But that is fine. Your pasta is lovely. It is firmness

but soft, the coating, the sweet saltiness from the shellfish. It

tastes of the sea. The only complaint is that the clams are

gritty. There is a sandy texture in the

teeth. But, Joe, stick with the Italian, you can do it. Thank you, I

will take that. For dessert they have made a

strawberry cheesecake, served with a hazelnut praline and a strawberry

coulis. He like it is. I can tell you

because he starts to dance. Dad dancing.

I just love a cheesecake and all of the flavours are there.

It has about as much elegance and finesse as a car-boot sale but the

textures, the flavours are really good.

Matthew and Les' main course is fish pie, served with buttered leeks,

long-stemmed broccoli and mussels on the side.

I love the look of this. You have managed to corner this off. Well

done, Matthew. It will not run off the plate it is

cornered off! Well, the fish pie. The flavours are good. The saltiness

from the clams, I like the richness of the sauce. I love the seasoned

potatoes on the top. I even like the salsa to add something to your fish

pie. The flavours are brilliant, the textures a bit mushy.

Well done, I would scoff that, Matthew.

To follow they have made a strawberry cheesecake, served with a

raspberry compote, hazelnut dust and a chocolate and hazelnut sauce.

Les, well done, mate. I am pleased for you. The cheesecake is fabulous.

The strawberry flavour with a sour cream. The compote there, keeping

the raspberries hole is lovely. That is delightful. I am a happy boy,

Les. Well done, you two! Thank you.

Thank you very much, well done all of you. Now you take a break. When

you come back you are cooking your own food. Off you go.

We apologise for the sound on that inset film, it is a little bit out

of synch. I think that I am in synch, I hope so.

You can see which celebrity is next to leave the competition in about 20

minutes or so. Still to come this morning on Saturday Kitchen Live.

The Two Greedy Italians are exploring Bologna on their culinary

tour of Italy. Gennaro is in a romantic mood and is tempting

Antonio with a warm chocolate and amaretto pudding served by candle

light. exploring Bologna on their culinary

tour of Italy. Gennaro is I know there's CRACKING weather forecast

for the weekend but before you all disappear to enjoy the BAKING

sunshine there's some SIZZLING hot cooking action coming up first.

That's the Saturday Omelette Challenge. So will Frenchman Daniel

turn in another OEUF-al performance? That was a good one, that one! Or

will Sabrina make an EGG-cellent new addition to our leader board? You

can find out, live, a little later on. And will Henry be facing food

heaven, An all American style cheeseburger with fries? Or his food

hell, a goats' cheese, chicken and pesto picnic loaf. Right, let's

carrying on with the cooking and up next is a woman whose Persian food

has made her a star of the supper club scene. It's Sabrina Ghayour.

So, a lot going on, so I will let you get on.

There certainly is. We are making spicy lamb keftas,

smoked aubergine, yoghurt with cucumber.

So, this is a little bit of everywhere? Yeah, middle eastern

food is my bag, big tile. So, Persian food. There is so much

history. It is becoming more and more popular.

Yeah, hallelujah! I am greatful for it.

It is just home cooking. It is not complicated or pretension. It is

really, really delicious. Talking about home cooking, this is

where you made your name. The supper clubs? Tell us about them. You

invite people into your house? Yes! Total strangers into the house. It

sounds nuts but it has been good for me. It gives the experience of going

into someone's home and trying authentic food, in my case, Persian

food. I can't come to your house, I am not

a stranger anymore? ! No, sorry and I am totally booked! Do you

advertise on social media? I do but word of mouth is my biggest tool to

get people in. That keeps me busy. I am blessed.

Very, very lucky. So in here I have minced lamb. I will chuck it in with

cinnamon, cumin and turmeric. Lamb can handle a lot more spice than we

put into it. I have currants, I know that people think rock cake but

currents and nuts is a great combination and the combination of

meat and nuts in Persian sfood a great thing. Toasted pine food.

There is so much in your food, so much.

Bland food is not something that we deal with. We do not like it. You

use a lot of herbs, spices. So much. It is something to do with

pre-refridge ration. Lamb was smelly, so they put in lots of

spices. And turmeric is like an antiseptic it prevents you from

getting unwell. So imagine that had a lot to do with it.

So this is like a kebab that you can secure up? Yes.

Do whatever you like. Each of the countries in the east have a

different version. Kofta means to pummel. So that is the difference

between the eastern style and the West. You work the meat. So when you

pop it down it is a smooth texture. Lovely.

You can put in it whatever you want and put it on the barbecue.

And the aubergines, that goes on there until the skin blackens.

It is a simple technique, everybody has a version of it, I am making the

Persian version. Can I ask a question, are you saying that your

restaurant is in your home? Yes, and various other venues.

I do pop-ups. In somebody else's home.

How many people can you have at your home? 12. It is intimate. It is a

dinner party where I don't get to sit down with you. Otherwise you

would not eat. It is not like a party in America,

you put it on a social website, you are having a party and 50,000 people

turn up and nick your grass! I would not trust that food! Where did you

start to do this, inviting strangers into your home? It happened by

accident. What do you mean? I was made redundant working in the City.

It was a complete career change for me. So it happened by accident.

Through social media, people were like, when are you cooking Persian

food. So a happy change? Yes. I had always cooked but not feeding the

public. Do you leave the good silver out? Strangers? I hide it! No,

people are really lovely. They remember it is your home, somebody's

home. People are respectful. They are in amongst your photos and

memorabilia. Do they bring their own? They bring me gifts.

I feel really blessed. I have cracked the eggs in here. So

this is the aubergines with the turmeric.

Fantastic. Let them solidify a little bit. I am making the

meatballs, take a little ball. The curve in your Sianed great to roll

it out. You can make them as big or as

little as you like. So the recipes are all in a new

book? I do. It is called Pe xeroxed -- Persiana, it is all really simple

and accessible. All of the food is sold in supermarkets, so you can

make it, no drama. And I am a self-taught cook are so no excuse

for not trying these recipes. I just want to say that the aroma has

reached this side of the room. It is lovely.

My nose is having a party right over here! It is like a middle eastern

burger! My onliage to you! Is there a reason you make your elong ated as

aopposed to round? Cottars in Iran, in Turkey, reare round but in --

they are round but in other areas they can be small. There is no

particular reason for the shape. Maybe the size is better for eating

with your hands. Now, of course all of today's studio

recipes, including these from Sabrina are on the website go to:

bbc.co.uk/saturdaykitchen. The cucumber is grated. Herbs are a

crucial part of this? Massive. In Iran, herbs and citrus are the

biggest flavours in the dishes. We don't use spices, apart from saffron

or is soumak. Keeping it simple. It is more soft your cooking? It is.

For that reason if you are nervous of trying middle eastern food, to

start with the Persian food. It is simple flavours.

And there is so much in there. It is an event.

I was working in that neck of the woods, six chefs, we all had to be

introduced to 500 people in a dinner in different ways. Each of the chefs

had to pick an entrance. I was put in a dress.

It was called a Whirl Whirling Dirvish.

I was spinning around. That is an entranced state.

Well, that was me, and then Michel Roux roux was brought in with 18

beautifully dressed ladies and Brian Turner in a trunk. He came out of

the trunk, and introduced to 500 people. He had been locked in the

truck, instead of two minutes, it was for had 2 minutes. He looked

like something from Thriller! -- instead of two minutes, he was

locked in there for 42 minutes. He looked like something from

Thriller! We have a lot of nuts in Persia.

We have that in a lot of cooking. So, what are you calling this, that

looks spectacular. Thank you.

I told you I would work you. So, we have Turkish yoghurt, the

kefta with the pine nuts and currents. And then we have the

Persian smoked aubergines. Sorted! You take this one. I will

carry these over. You get to dive into this.

The smell is gorgeous. It must be difficult... Oh, there is

more. Don't start without the bread. Can I

just say, I am so sorry you are at home. You may be comfortable but oh,

my goodness. Happy with that? Oh... Right, we

need some wine to go with this. So let's head back to Hampshire where

Peter Richards is helping out with the watercress harvest before

picking his wines. But what did he choose to go with Sabrina's stunning

Persian feast? Sabrina's delicious Persian feast is a friendly affair.

It is great fun to make. Ideal for sharing with hungry, aappreciative

friends. It is also easy going on the wine front with the perfumed

flavours. The key is to chose a bottle that majors on bold style.

Nothing so fine or fancy, just casual and relaxed. If you are a

white wine dealer, go for something rich, or if you like red wine, in a

full, firm style, then the delightful organic Tsantali is a

great choice. But when I tried this with a range of wines, there was a

clear winner, it was the Torre del Falco Nero di Troia 2010.

The Puglia region in Italy's southern heel makes some of the

best-value and reliable reds on the High Street. Firstly, the piece of

lamb is complimented beautifully with the red wine. And the soft

style works well with the sweeter flavours of the cinnamon and the

currents. There is lots of concentration to stand up to the

smoky aubergine tomato and garlic mix. And finally, a lovely freshness

on the finish. It works well with the kick of the cucumber and the

dill yoghurt. So, Sabrina, what a treat. Thank you very much. Here is

a totally easy-going, brilliant-value red, enjoy it! There

you go. What do you think? I this I it is

beautiful. It compliments the flavours so well.

So well. And the flavours. I watched you,

Daniel, putting the meatball in the bred with the yoghurt and the

aubergine... Oh, my goodness. It is a mixture, an explosion.

You can hear it! Right, let's get back to Celebrity Masterchef.

Everyone now has just one hour to create one dish that's good enough

to keep their place in the competition. Let's find out what

happened. This is the first time we get to see the cook you really are.

The food that you love, the food you have practised. We have high

expectations. One dish, one hour, at the end of this, one of you is going

home. Ladies and gentlemen, let's cook.

Joe! Tell us what you are cooking for us now? It is a chicken cash

Tore style with tomatoes, red wine and red peppers. Hopefully it will

be OK. What is it that you like about the

dish? I just like the taste of it! That will do! He is a brave man, our

Les. Les, another dessert? Yes, and an

ambitious one. What are you doing? A fondant with a

cherry compote, cream, caster sugar and Greek yoghurt. I have done it

before but I have to not let the nerves not bubble over the

excitement. So a Family Fortune Fondant Fancy.

There you go. Wow! Hear the word, the word is

halfway! You have an incredible array of flavours, Speech. What is

it? It is beef with molasses, buttered spinach and potato and

celeriac mash. Do you think you have a talent you

did not know about, Speech? I think it is a talent but I kind of knew

about it! You have 20 minutes left. Matthew, as you go further in the

competition, the more intense you become? I am a serious character

when I have to be. I need to be now. So I need to be tense.

I like the attitude. Thank you.

What are you cooking? Pork fillet with a black pudding mash, baby

vegetables and a beetroot and apple balsamic reduction.

What do you want to demonstrate? I want to demonstrate how rude I can

be and tell you to go away so that I can concentrate on my cooking!

Right, big man. Thank you very much, we are off! You have five minutes.

Time's up. Joe has made chicken catch Tore with

smoked bacon, capers and olives, served with parsley buttered

potatoes. -- cacciatorre.

Joe, the food delivers like it does in the ring with a massive punch.

Sweet, sharp, I like the richness of the potatoes. It is a lovely tasting

dish. It is not pretty but it tastes very good.

Thank you. Les has made a chocolate fondant,

topped with a quenelle of cream and kirsch, and a cherry compote.

Mate, you have done it, a firm outside with a runny middle. Lots

have failed where you have succeeded.

Putting the yoghurt in the cream to make it sour is a stroke of genius,

it off sets the sweetness with the cocoa and the cock late. You have

made a very successful fondened. Thank you, Les.

Speech's dish is a fillet of beef, marinated in tamarind and molasses,

served on a bed of lime and buttered spinach, accompanied by potato and

celeriac mash, with a beef, garlic and thyme sauce.

I love it. The sauce is wonderful. I love the richness, the thyme it is

so good. If you look the plate, between Greg and I, there is very

little left. Matthew has made poached herb pork

fillet, served on a black pudding and potato mash. With baby

vegetables and an apple and beetroot reduction.

Unfortunately, the sauce ran into each other as soon as you stuck it

on the plate. I like the way you have cooked

everything. The pork, the mashed potato. The freshness and the crunch

on the vegetables but the combination of balsamic vinegar,

tarragon and beetroot is so strong it is overpowering everything.

Well, I am impressed by today's work. Two good rounds. The

competition has come alive. Unfortunately, we have a judging

decision to make. One of you will be leaving us. We will get you back in

as soon as we can. Off you go. I have really enjoyed today.

Seriously good cooking. Very tasty food, ambitious food, colourful food

and unusual food. The issue we have got is that they all cooked well

today, all of them. But we have to send one of them home. Which one?

When you all cook well, it makes the judging extremely difficult, so well

done. The person leaving us... Is Joe.

Joe, thank you very much indeed. Thank you.

Thanks Joe, very much. Thank you, guys.

Apologies for that one, too, we have somebody running around the back

trying to sort it. Bad luck, Joe, and next week the

celebrities have to cook a three course meal for some former

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

questions. Each caller will also help us decide what Henry will be

eating at the end of the show. Adam, what is your question for us? I have

lamb. Sabrina? If you go to the markets,

you can go middle eastern, you can get rassa hal hanout. Cover it and

then seal it off in the frying pan and pop it in the oafen.

Sounds good. What would you like to see at the

end of the show, food heaven or food hell? Food heaven, please.

Alison, what is your question? A friend of mine has given me six ox

cheeks. I have done them before in a shepherd's pie and stew, and also a

steak and kidney pie. But it is strong-flavoured. I wonder if there

is tips for anythingels. Daniel? The best is to take off the

sinew. Marinate it with cinnamon and star anise. Marinade it in red wine

overnight. Braise it slowly for hours until it is really falling

apart. After, reduce the juice and you should have a fantastic dish.

So, that takes about a month? You have to reduce it but the marinade

helps with the flavour. There you go.

What dish would you like to see, food heaven or food hell? I have the

same aversion to goat's cheese as you have to horseradish, it has to

be heaven. I love you! Denise, what is your question for us? Hi, my

daughter has a chronic renal failure, she is a fussy eater, have

you got a recipe for barbecue spare ribs.

It is simple, brown sugar, soy sauce and ketch glop a pan.

Just the three ingredients. Brown sugar, soft, soy sauce and ketchup.

Just bring it all together. What dish would you like to see at the

end of the show? Food heaven, please.

I hope she enjoys the barbecued ribs.

It's time for the omelette challenge. Paul Rankin remains

unmoved at the centre of our pan with 17.52 seconds. Well, I am going

to aim high. 20 seconds.

Well, let's go. Let's put the clocks on the screen

please. Three, two, one, go. The contradition on the faces.

It is cheffing! Sabrina... If you want more of it, there is some here

and a little bit here... It is a bit different that one.

It is middle eastern style. And this is a proper Michelin

omelette, look at that. Well, he has the advantage. He is a

French cook. I bow.

I loved this picture, you sent one of you on holiday with your glasses

on! Sabrina, you did it in 30.20. But... I'm going to put it in the

bin in a minute! Next, where are you on the board? You are quicker. There

you go, you can take that home. You did it in 26. 68. That puts you

there,ish. -- there. However, even with the

holiday snap, Sabrina, you are going in there. No music this time.

I can help. I am so sorry. OK. Here we go. You are having trouble.

It is right about here... # Sunday, Monday happeny days... It

worked better in rehearsals. So will Henry get his food heaven,

that mighty cheeseburger and fries? Or his food hell, goats' cheese with

chicken and pesto in a large layered picnic loaf? Daniel and Sabrina will

make their choices whilst we head to Italy for more Mediterranean madness

with Antonio Carluccio and Gennaro Contaldo. There's love in the air

today. Gennaro is trying to fix Antonio up with a date and gets him

in the mood with a wicked chocolate dessert. But first they're having

fun with a fountain. Take a look at this!

# Sunday, Monday, happy days... Don't move, Antonio, I am going to

take the water! Don't move, yes! Did you see the sign over there? Cherry.

Look... It is an agency for dating. The people in the past used to have

family reunions. A little village, there was a romance.

I want to take you out. Just for curiosity.

I don't need it. Not for need, just for curiosity.

I don't like you. Now you say you don't like me but

you like me. Shall we go? The best thing is to do

it for curiosity. Dating agencies did not exist when

we were young. There was no divorce. Now it is on the up. I was

intrigued. I had a plan up my sleeve.

About 6 million people life alone. Especially women.

6 million people? ! Yes. If somebody comes along and they

want to get married, you can help them find a wife? Yes.

If there are girls that can't cook, what chance do they have to have a

husband? I don't know. But it is difficult for women if she is not

able to cook. Would you like to date somebody? Why

not? It is a chance. My little plan was working.

An Antonio? Yes! But I am not very sure.

You know it is a joke. Of course it is a joke.

I don't want anything serious. I don't need it.

OK. You defend me. I promise.

But you are going to find it. It was time to get Antonio in the

mood for love. Signor Carluccio must become Signor Casanova! What are you

doing? Tonight, I am going to try to seduce you.

You seducing me? ! You are mad in the head.

I am going to make hot chocolate with amaretti in it. You love it.

Inside the pot is two tablespoons of sugar. Then one tablespoon of flour.

It is good? So far. And the vanilla.

Oh, yes. The proper vanilla. But did you take the seeds out of it

Yes! Inside are the seeds of love, fertility, the lot.

What is into you tonight? I have half a litre of milk. I put in a

little bit and stir it. The reason I do this is because I don't want my

chocolate amaretti pudding to get lumpy. Then I will put the rest of

the milk inside. Now, two shots of amaretto.

This is a real potion. A love potion.

Yes, a love potion. One and two. It is about 80 millilitres.

Keep stirring. I am cures to see how you can

thicktown with a little flour. Of course it will. You can never

trust me. I can never seduce you, we always argue before you are seduced.

No, you can't. Remember, we never throwing away

anything in Italy, we use everything.

Do you want to throw it in for me. Oh, yes, thank you.

So gentle. Look, it starts to get thicker and

thicker. Out of the dark.

Such a romantic! Loft Romantic for you but not for me.

Inside I put in the chocolate. It is hard work to seduce somebody.

Come on, get on with it. Did you ever make this for a woman?

Yes, I have. What happened? She loved it.

Slowly we melt it. Now I am going to add 50 grams of

butter. What does the butter do here.

Will make it silky, the amaretto give it is a lovely flavour with the

vanilla and the seeds. Now it starts. I remove the vanilla pod.

But I want to taste it. We are the eed Greedy chefs but I

know who is more greedy than me! . It is ready now? It is ready.

And you want to seduce me with that? You wait and you taste it.

I am going to crumble an amaretti biscuit on top.

My goodness, you are strong. It starts working! It starts

working. Just try it and tell me. But look here first... Abracadabra.

Come on, tell me the truth. It is a fantastic chocolate pot. You remain

a good friend. Now, let me seduce you properly, you are ready?

Gennaro, go and seduce somebody else, that is all I can tell you!

The bromance will continue next week! Right, it's time to find out

whether Henry is facing either food heaven or food hell. Your food

heaven would be something I think most people would love. A 100% all

beef cheeseburger with tomatoes, onions and a mustard mayonnaise. It

comes with fries on the side of course. Or you could be facing your

food hell, goats' cheese. I'm going to hollow a whole loaf of bread and

stuff it with layers of cheese, chicken, pesto and sun dried

tomatoes. It's pressed, left in the fridge then sliced into wedges. But

you can loose that. -- lose that.

It was 5-0. Now, the minced meat.

A little bit of fat. Now we mould the pattis.

We mould them up. That is going in there with a little

bit of seasoning in there. We make a little mayonnaise. A must

a arred mayonnaise. So we have the burgers, with salt and pepper, that

is all you need. I am inventing a whole new way to

watch television, tasting vision! All of these people at home are

missing out. Right the mayonnaise. Just whisk the

egg. I get it out of a jar.

Generally we make it with vegetable oil.

That is why it stays white. But if you use this sort of stuff, this is

all around the UK, you see the yellow fields. This is oil that is

made from the seeds of that. This is rapeseed oil.

Do you need the machine? We start it off with this. Or it will split.

So we add it slowly. The chips need to go in the fryer, two minutes ago,

Daniel. It is not fine dining, chips, just get the chips in the

fryer, Daniel. Other or it will be coleslaw! See that the mayonnaise is

starting to thicken up. On your book tour, people want to

catch you doing lectures? Well tomorrow I am signing the books at

Kingston in WH Smith. On Tuesday I will be in Birmingham.

I will be there with my cheeseburger at Waterstone's.

Is this this is the Monterey Jack cheese.

-- this is the Monterey Jack cheese. This is produced in Wales.

I am going to be in Wales at the Hay Book Festival.

For people tuning in now... If they are tuning in now, what were you

doing that was so important you could not be here! If they are

tuning in now, you are a huge support of dis dyslexia.

And I want to tell the children that school does not define you.

If I could only describe the smell of this burger! We take the butter

and finish this off like that with a little bit of butter. Take it off

the heat and leave it to sit there. I would take it off the heat.

More butter. The good thing is that I take a

statin! More butter! This will be my last male.

Absolutely but you leave us happy! Look at me, I am going to be so

happy! Then we toast the brioche? In the butter? Sure! It is made out of

butter. The brioche? Yes, 100 butter with a

little bit of flour! Wow! How are they going? Tip top.

Did you hear the way that Daniel said tip top. I love that. Say it

again. Tip top! Lettuce, do you want lettuce on it or? No.

Onion on it? Just a little bit. That's great.

Tomato? Nope. Gherkin? Sure.

One or two? That is perfect. And the chips.

We may have to leave them in the fryer a little longer.

Now, look at this. Fantastic.

And obviously we are making this Yin and Yang, so the pure butter is the

healthy option. This is the healthy option. Well it was when I was

working in a diner in America. What is it? A milkshake. Full fat

milk. A few strawberries. It's part of your five a day.

What about the mayonnaise? Do you want it on? Yeah. Because I don't

have enough! There you go. Oh, my goodness.

I did it! I turned the machine off, Daniel? I'm a chef! It is still

going! Oh. Oh, my goodness. Can I just say all

of you who voted for my heaven, I thank you from the bottom of my

heart. There was only three of them.

All three of you. Now you get to dive into this one.

No expense spared. James, this could not be better.

Well, dive into that. We have wine to go with this. I

don't know if you want wine with this? No, I have strawberry wine.

What I love about this show, they always pick the hardest name for me

to pronounce, so now we have here from Peter, a Wirra Wirra Scrubby

Rise 2012. I think that they are making it up! It is ?. 798 from

Majestic. How is the burger? This is heaven.

Happy with that? Oh, I am happy. And the chips they are crunchy? Very

good. Tip top.

Well, best of luck on the book tour as well.

Thank you very much. Well that's all from us today on

Saturday Kitchen Live. Thanks to Daniel Galmiche, Sabrina Ghayour and

Henry Winkler. Cheers to Peter Richards for the wine choices! All

of today's recipes are on the website. Go to:

bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. You

can catch more of our Best Bites tomorrow but at 12.30pm, just after

the athletics, on BBC Two. In the meantime, have a great day and enjoy

the rest of your weekend. Bye for now!