17/09/2011 Saturday Kitchen

I see my job as spinning plates. One falls off, kick them all going.

The it it must have been quite difficult to go from one of the

biggest bands of the 1980s to go into acting, and be taken seriously.

Not really, I was at drama school when I was seven years old. I was

there for 10 years. I did all of those 1970s shows. The Chancellor

of the Exchequer Nouri! Yes, all of those. So, the band was an

extension of that kind of thing. Going back into drama, it was

natural for me. But there are not many people who have success in

bands like Das and then success like you have had later on. I did

my first TV when I was seven, 43 years ago. Well now, you're on a

cooking show, you can take that off your list as well. We will be

asking you food heaven, or food hell. I would say we're talking

about lunch, but it is kind of desert. Food heaven, what would it

be? A for me, haven't would be crab. My mum and dad lived down in Dorset

for a long time. You get some fantastic crowds down there. It is

a big part of their diet. What about food hell? Beef, I never eat

it. A I was vegetarian in the 1980s for about seven years. That is a

good reason not to like it. I have got back into everything, apart

from beef. I just do not see it. It is not that it turns me off, I just

do not get it. When I put it in my mouth, it feels like a piece of

rubber. There you go. I have got something a bit different, a whole

Sounds great to me. It for me, it Listen, they both sound good now!

It went down well in the rehearsal. Now, let's meet our other table

guests. We have Lesley, who do you have

with you? I have brought back my daughter Amanda.

Amanda, you have come back from Australia, but want to head back?

Yes, in January. It could be easy on the paper work,

you could do a deal? The food is great there? It is awesome. The

choice is there. The fish is wonderful.

It is great here, but the crabs here are pretty good. If you would

like to ask a question on the show, fire away.

If you would like to ask a question We will be asking you on the show

if Martin should be getting food heaven or food hell.

So, familiar faces on Saturday Kitchen. Mainly as thinks

restaurant, Trinity, is just down the road it is Adam Byatt.

Literally, the restaurant is down the road? Yes, two miles away.

So, on the menu today is what? Torbay sole with mussels leeks,

samphire and Monk's Beard. We have with it mussels and samphire.

Also a little fish stock. I have this lovely lemon sole.

Obviously Dover sole being the most expensive one? I think it is a bit

prohibitive for me on the price. It is a beautiful piece of fish. I

love lemon sole. It must be four times the price of

one of these? Yes. We use Torbay sole with mussels

leeks, samphire and Monk's Beard. It is seasonal.

Meg rin sole is a little anaemic? It is an ugly one.

But these are bottom feeders. You can see with the fillets, there is

a dark side that blends into the sand and the white bit is

underneath as it sits on the bottom of the ocean.

That is it. We are making a fish stock out of

We are making a fish stock out of the bones.

I know that Bill is interested. He is learning about the different

types of fish over here? It is quite different. The fish are

bigger in Australia. They are big and chunky with the

fillets and things. Size is not that important, Bill,

you know whey mean? I don't know! So, these what are you doing?

skinning the sole here. Getting the knife under the flesh and moving

the fish rather than the knife. So, four fillets on a flat fish.

You could, of course, get the fishmonger to do that.

In here is wine and water? Yes, with white vegetables. So, onions,

celery, leeks, and a few peppercorns.

The reason for the white veg is to keep the colour? Yes, you want it

all to cook at the same time too. . These, you want them nice and

thin? Yes, please. On the angle, nice and thin. This is a cracking

dish to do at home. I wanted to do a dish that my mum could do at home.

No chefy stuff. Just give me the Grayy! She doesn't

talk like that! Now, roll these up. That gives density to the fish.

So, you have the fillets there. That's it.

I with -- we are going to build this.

I love these little pots. How is it looking so far? It looks

great. Samphire, have you ever heard of it?

It is called sea asparagus. Now, a few mussels in there. All of

this cooks together at the same time.

Small asparagus, Bill, look at that! It has a weird taste to it.

It is salty it is picked along the beaches.

Can you replace it with anything? No, it is what it is. Don't start

messing with, Bill! Now, we put a little bit of stock and butter in

there. Put the lid on and straight in the oven for three or four

minutes. Right, I have leek here you want me

to blend this? I want to add a leek oil.

It keep it is nice and fresh. This adds to that.

A leek oil? You do that using? Using the dark green.

That's a good way to use the green. Often when you are cooking with

leeks you use the white. It is a good way to use the green.

Often when you do this, do you blanch it? I don't, but you can.

A little bit of salt to go with it. Use and vegetable oil, use a

neutral oil, not olive oil. On the grape vine I have heard you

are opening a new restaurant? trying to.

You are trying to? I think there is a... Do you do that on purpose,

starting that? There is a really movement toward a more simplyified

food in this country. Using the term brasserie and breest row is

wrong, but what we have is -- and bistro is a wrong term, we have

located a great site which is all going through the motions and

hopefully that will open. It feels like a natural progression.

We have been open five years now. It is going well. I will put salt

in here. This is important it draws out the moisture. We want the

colour to go really nice, but this stop it is burning.

This goes a lighter colour when you are blending it, but it is the air

in the oil. Put a bit more oil or you may be

there for a while. If you would like more on this

recipe, check the website at weebweebweeb or call us on: --

check this website at bbc.co.uk/saturdaykitchen or call

us on: Now I'm putting a lid on the leek

to press it down. What it does is to create a bit of steam.

Are you charring them? Yes, colouring them well. Pop a plate on

top. A little bit of butter as you are here. It makes you happy.

Don't know what you mean?! Leave it to sit in the pan, the heat from

the pan will cook that through. 7 have decided I will not use butter

anymore in my cooking. Are you not? No, I'm going to use

dripping! Good for the lips, not the hips.

Exactly. Let's have a look at. This

There is your oil. It will go lighter. That is the colour you get.

If you leave it, this is what you end up with. If you leave it a long

time. This was made yesterday, so there are three stages. That was

made now, that was made in rehearsal, and that was made

yesterday. It just goes clearer as the sediment drops.

I remember the last time I came on I made a watercress oil and turned

it into a mayonnaise. I do remember that.

So, we lift that out. Look, three minutes. You can cook this so

quickly at home. As your mum has told you.

Exactly. I want to reduce the sauce down.

It is very, very fast the sole. Really fast, but in there now is

the fish stock, all of the juice from the mussels which have been

cooked. A lovely flavour. Obviously the leeks and the samphire have

played their part in imparting flavour in there. So you have a

really delicious fishy stock. I want to reduce that down quickly.

And you have this. Yep, a little bit of creme fraiche

in there. Are you not a fan? Not really. It

is to do with acidity. We want to add the creme fraiche which is

better for that Now, what is this? It is a little

bit of sea astor. What is that? See, Bill is

learning! Sea astor. I'll be charging you after this Bill.

It is like samphire, it grows on the beaches on the shore it is just

a sea vegetable it is lovely and crisp. A lot of this is crisp and

fresh. Cooking nowadays is fresher than it was when you and I started.

I think that is important. It is a lovely movement.

So, the stock here, the reason you cook it for 20 minutes, it goes

bitter? Yes, after 20 minutes there is no flavour to take out. You just

want to cover it. White bones or salmon bones but not

oily mackerel. Yes. I don't wash the leek, there is

dirt under the layers, but I will peel that off and take it out then.

Good you said that. It is important to wash leeks, but

we cook them like that, if you wash them before, they will not colour

are in the pan. So we had to come up with a way to

do this. Now the leeks and the sole like

that rolling it up give it is the density.

This is old school. Yeah, really old school. That is

what you call a porpiette. Mornay, with a cheese sauce! That's

what we used to call it! Now we take the outside of that leek off.

Like so. Pull that off. Just that this adds texture and

another lovely flavour in it. We want a little bit of char in there

it is all soft. The sauce on the top. That is just the stock reduced

down with a little bit of the mussel sauce. It is really flavour

some. I will finish it with the lovely leek oil that will freshen

it up. So remind us what that is again?

Torbay sole with mussels leeks, samphire and Monk's Beard.

With a little bit of leek oil. Yep.

Absolutely fabulous. That is on the menu at the moment.

It's on the menu? Yep. Another plug! This looks amazing.

This sea astor, where can you buy it? You can buy it in the

supermarket. Really? I can see me going to the

beach to pick it up. You will identify it if you are on

the beach. We have a guy who picks this up for us.

It is lovely. Really delicate. The most important thing is the

cooking temperature, not overcooking.

It is really delicate. Great. Nice and easy. We need wine to go

with this, we have sent our wine expert Susy Atkins to Devon. What

has she chosen to go with Adam's has she chosen to go with Adam's

super sole? I'm here in the grounds of beautiful Exeter cathedral. It

is not far from the shops so I'm off to find the best wines for

Adam, your sole and mussels really evoke a sense of the sea. The crisp,

light nature of sovsov springs immediately to mind, but, be --

sovsov, but be careful, a ripe New World version would threaten to

overwhelm the settle ti of the dish. So I'm going for a blend. So the

wine I have chosen is the Grande Reserve Bergerac 2010.

Soave Classico Cantina Di Negrar 2010 is a classic pairing of white

grapes which marries the crisp, lean top not of sovion blank.

It has a settle scent there, a bit of lime going on. This is a clever

balancing act. There is enough of a crisp tang to act like a squeeze of

lemon over the sole and the mussel and the sea herbs, yet there are

richer depths that will work with the charred leeks and the

gentleness of the wufpl -- wonderful creme fraiche. So, the

fish has sole and so does the wine. What do you reckon on the wine?

like it. It has a really nice credit RUSI flavour, and a bargain.

I would not drink it on its own, but great with food.

I would say the same. If it was a glass of win at home it is a bit

sharp, but something like that with what you have cooked. It is great.

Girls what do you think? It is great.

Bill? I think it is great. You can join us at the chef's table,

write to us with your name and address and importantly a daytime

telephone number. Don't forget to put a stamp on your envelopes,

please. Later on, Bill has a sizzling pork dish to show us.

Are there fancy ingredients in there? No, pork, spices a lot of

chilli. First to start us off though, is

Rick Stein in Goa. He starts us off with a masterclass.

I can remember arriving in Goa off one of those

My friend Rui says us northernEuropeans look like bottles of milk.

I came into this brightness. You had-to shield your eyes it was so bright.

And out of the airport into all this-colour and light and friendliness.

And we finally got to the hotel after a long, bumpy bus ride.

I remember I was a bit disorientated-but I ordered this tandoori pomfret

and it arrived with this beautiful masala,

smelling of cassia and cloves and ginger.

I remember thinking, "Wow, this is something,the sort of place I'm looking for."

I look for wonderful singy foodexperiences and I found it in Goa.

We always stay at the same hotel and the chefs are all young and enthusiastic

really bright and keen to talk to me- about how things are cooked.

But the man I owe the greatest debt to, who runs the hotel, is Rui.

There's nothing he doesn't know about Goan cooking.

Rui fries off some onions and garlic- and turmeric in oil.

Then he adds lentils and water and brings it to a gentle simmer for about 30 minutes

until the Dhal is thickened.

Then he takes it off the heat -and here comes the bit that really matters - he adds MORE oil

and fries black mustard seeds till they pop.

Then he adds a good quantity of strong Goan garlic then plenty of red onions.

They're really strong in Goa, a lovely, biting flavour.

Now he adds tomato, all freshly fried.

Then green chilli, finely chopped, fried only for a little time sothe colour and flavour is preserved.

Finally, a little asafoetida, that pungent spice from India - a little goes a long way.

Now he pours that into the Dhal and this is his original touch

because all those last minute fried ingredients make it so special.

Aser

Aser fer

Goans love food. Every Saturday, Sunday for them is a feast day.

And after some local brew, Cardufenny,

their appetite really doubles up and they really go for it.

Then he fried the fish,

after marinating this black pomfret in turmeric and lime juice.

In England you could use John Dory,sole or fillets of haddock or cod.

He fried it on both sides, dressed the dish with onions and tomatoes

and finally adds the sweet fresh tasting masala dhal.

All right, Lassie. Goan dog, very nice.

OK, to try Rui's dish.

Pomfret, perfect.

The dhal...

The dhal...to die for.

Rui's a natural cook. He wassurprised when we wanted this recipe- cos it's something he knocked up.

But that's what natural cooks do. It's just like speech or thought.

Cooking is just a natural process

and it just shows in this beautiful, simple dish.

It's spring slipping into summer and you feel so optimistic

and I'm going to cook a reallyoptimistic dish which is Nasi goreng

but I'm going to finish it off with some local mackerel.

First, I whizzed up this Nasi goreng- paste in a liquidizer

and I used peanuts, red chillies, garlic, shallots,

this shrimp paste, which is like something Chalky rolled in.

It smells totally disgusting. I'll give him some in a minute.

Then we've got some Indonesian Soy sauce called Ketchup manis and it's quite sweet.

And finally tomato puree or ketchup if you prefer.

Now, I'm going to fry off the Nasi goreng paste.

So into this very hot wok I'm going to put a couple ofspoonfuls of oil and add the paste.

I really like this cooker I've got.It's called a shidiri and my friend Rui in Goa gave it to me.

The more the wind blows the hotter the charcoal gets and it's fantastic.

So, just stir that around.

Now I'll add the rice which I cooked- two hours ago and let go cold.

It's important not to use freshlycooked rice cos it never tastes asgood. Just stir it to warm the rice.

While I'm waiting for that I'll cut up this omelette.

These are made with eggs from my son, Edward's, chickens.

They are so yellow. There's nothing like free range chickens.

I find having hens in the garden really soothing.

I go and talk to them in the morning.

There we go. That looks lovely.

And now some flaked onion.

We deep fried this earlier, this flaked onion.

You can put what you like in them and quite often they have prawns.

These are just some peeled prawns that add to the flavours.

So, in those go.

And next - and this is my bit of personalisation of the dish - is some mackerel.

Now, I caught these mackerel yesterday

and we grilled them this morning and just let them go cold.

You just flake the mackerel off and throw it in there.

I won't waste your time doing them all so I've done some already.

It's a lovely breakfast dish. Same sort of idea as kedgeree.

Now a bit of green texture. First of all, some cucumber.

Just roughly chopped up cucumber and some spring onions.

They go in too and we're just about there.

A little bit more seasoning in the shape of ordinary light soy sauce.

And finally, some salt. Look at that.

It makes me think of spring,all those lovely green colours there.

Green and yellow. Buttercups in grass.

Just about it, so we'll dish it up and give it a try.

The smell of dishes like that,

hot rice, fish and spiceis as evocative to me as music is.

Aser fer teeda

Aser fer teeda I

Aser fer teeda I will

Aser fer teeda I will definitely be making mackerel nasi goreng the

next time I go fishing. This year has been a great year for the

garden. We have had a fair bit of rain! Now these tomatos from my

garden. They are a little squashed, they

have been on my motorbike. They look fantastic. Mine are all

out of shape. I leave mine on the window sill.

I think this is how the tomatos should be. All gnarly. I thought we

would do a simple soup with this. It is really simple. Cooked in four

or five minutes. We have tomatos, a little bit of garlic, onions, cream,

of course, a little bit of coriander, stock and you can use

coriander, stock and you can use the shop-bought tomatos. First we

get the chicken stock on. You can use vegetable stock of

course. I was at home, about to make a

salad with our tomatos from the garden. She only said to me, can we

not go to the shop and get some. I said what was the difference, she

said she never fancies them from the garden.

What was wrong with them? I don't know, I think she sees the mud and

the sticks, on them! Now, we need to put these tomatos cut in halve

and down side on the pan. Now, acting was in your career from

a very young age with your brother? Yes, I did Jack anory with my

brother. Then I went into Spandau Ballet. The first thing after

Spandau Ballet that we did, then me and my brother were offered the

movie the Kray Twins. So early on in my life we were

always together. Obviously with the band, how did it

all start, then? Was it you and your brother that set it up and

others joined? No, it was my brother's band. A school band that

he had when he was 15. The minute we realised it would be successful

my mum said to him, you have to put Martin in! So I was not stupid, I

hung on to his coat and went for the ride. That's the truth of it,

really. But we had a fantastic, what, 12

years of success. It is hard to get in that business.

Was it right you could not play an instrument when you first started?

Yes, my brother said they were looking for a bass player, they had

a show to do in three week's time. So I thought it was now or never. I

picked up the guitar and three weeks time I was doing the show

with him. You sold about 25 million albums?

Yes, something like that. I have only been paid for about 500,000!

It was a massive success. I remember with my sister, you will

not remember this, Bill. We would sit there on a Saturday morning in

the bedrooms, the song was Blairing out of every girl's room.

My first girlfriend had a poster in her bedroom. I remember it.

Spandau Ballet, the success of it, it was worldwide. Sorry, meat, I

had a poster of the girl with the tennis racket! I had the real one!

-- sorry, mate, I had a poster of the girl with the tennis racket.

I had the real one. You were saying that you played all

of those computer games in the '80s? I still do. I'm a big fan of

that stuff. In our house me and my boy we are sitting down, either

watching TV, football, the games or a movie.

So, the soup, I have put the stock in there, the garlic, the oil,

onions and a touch of cream and a little bit of sugar.

Now, EastEnders? It was a pleasure. I lived 20 minutes up the road. I

would go home for lunch. It was some of the best work that I

thought that I ever did. It was a real pleasure looking back on it.

One thing I had never watched was The Krays, I watched it last night.

It still holds the test of time? Yes, it is r is 20 years' old. --

yes, it is. It is 20 years' old. Making it at the time we got into

the spirit of it, did the boxing, went to meet Ronnie. It was a real,

good learveing curve. They are strong characters that you

play throughout your career. You have learn sod much is that why you

have gone into the directing side of it now? Kind of. I have been

doing it so long. I started acting when I was seven years old. That is

343 years. Directing now is a natural progression. It is a bit of

everything. When you direct a movie you are involved in the music, the

drama, all of those things are my hobbis.

And you have written something too? I have a book coming out on the

15th of October, it is called Stalker. I wrote it, I wrote the

screenplay and directed it. It is a psycho chiller with Jane

and March -- Jane March. It is something along the lines of Single

White Female. It was lovely. Lovely to make.

Fantastic. We don't mind going to a premiere, do we boys? It sounds

good to me. Well, the 15th of October is when

it is out. I'll free up that date! Tomato soup.

That looks great. Can you do it again, I was not watching.

It is quick. Tomatos in with everything else.

What I have here is the dried tomatos. It is a great way of using

them. Slow roast them if you have a warming drawer or a low oven after

the Sunday lunch, place the tomatos in, shut the door and leave them.

That is a great way to cook everything. I cook fruit like this.

It is beautiful. As soon as you finish Sunday lunch, you put it in

the oven and when you are finished it is ready.

Slow roasted tomatos with creme fraiche and some of this leek oil.

A few sprigs of basil and a little more olive oil. This is cooked in

real time it is really quick. It has a little bit of spice to it.

It is great presentation. I look forward to that

Tell us what you think? Great. If you are using the shop-bought

ones, add a little bit of puree too. I will have to play this back!

will Martin be having at the end of the show? Will it be food heaven?

Whole whole. Or could he be facing food hell? Beef, beef hot pot. The

beef is seared, added to baby onions, carrots, covered with red

wine, some thinly sliced potatos and herbs, covered with a little

bit of butter and cooked in a piping hot oven.

Some of our guys in the studio get to decide Martin's fate today. Adam,

the crab or the beef? Crab is one of my alltime favourites. It would

have to be crab. Lesley? Still thinking! It's an

easy decision. You have to wait until the end of

the show to see the result. Now, it is time for the Great British Menu.

Today it is Andre Garrett and Paul Ainsworth who face the challenge of

preparing a four-course menu for the judges. Who will be victorious?

Andre is putting all his he can only hope that Paul

cocottes, the mini brioche Plates straight down

Will the judges be impressed by It's ham, I think,

I'm not going to give you a huge amount but I think that looks rather pretty, don't you?

It does, it looks beautiful.

What I love about it is that thissoup isn't too fancy. It's simple.

The flavours are wonderfully true, aren't they?

A beautiful flavour on the stock.

I don't get it. I think it's a very competent piece of cooking.

It just feels like restaurant cooking to me.

I don't think it's evoking the sense of occasion that we're trying to achieve.

But it is beautiful.

So the judges liked it but it didn't take their breath away.

This could be Paul's big chance to seize an early lead with his starter.

But first there's some very bad news about his fish course.

Paul, you sardines are in.

There was a storm in Cornwall and the only sardines available were poor quality.

What's going on, mate? The sardines are terrible.

I'm going to have to do something else. They're shocking.

So Paul has to plan a new fish course

while still cooking a very complicated starter.

Paul's talking the talk but he knows he needs to get the flavours

and seasoning perfect or the spectacular presentation of his duck will count for nothing.

OK, lads. Lovely. So, how I'm looking at it now, yeah?

That's what I call a first course.

Heavens!

It's a sort of take on a Peking duck,isn't it? But why the Scotch egg?

There's a real sense of intrigue to this dish. Shall I shred this?

Go on, shred it. Oh, doesn't that look good? It just pulls off.

I'd quite like a bit of that skin. You know what? It's not crispy, it's soggy. Soggy skin.

It probably tastes nice.

It's got five spices on it. Mm, very nice little pancakes.

The combination of rhubarb and duck is just brilliant.

This pancake-filling business is real sharing food, isn't it?

I think the egg with the smoked duck around the outside is really lovely.

If you found those in a pub you'd wolf down one after the other, wouldn't you?

No problem at all.

There are lots of things to commend- it. Honestly, I would really like to see the rest of the menu

before I make a final judgment.

So a lot of positives there, but the jury is still out.

Which makes the fish course even more important.

Luckily for Paul, he's managed to replace the sub-standard sardines.

They're nice mackerel, that'll get you going. You've got one shot.

We both have mackerel and oysters. In very different styles.

Paul must now adjust his recipe to suit the taste of mackerel rather than sardines.

He can only hope it won't throw him off course.

It can rock you. Your mindset can go because you had to change something.

This is where the showing of the true chef comes through.

At least Paul has a little time to rethink his dish

because Andre will be plating up his mackerel caviar with seashore salad and shellfish first.

There's no time for nerves now as Andre arranges seven different

types of seafood on his sharing platter and senses dish to its fate.

This goes down the centre between them all, this is in between two, and that's it.

Is this what the judges are looking for?

Wow!

Wow!

It looks to me as if we're being bribed. It's not the real thing.

What, caviar? But it's reallyclever, isn't it? It looks clever.

I think this is rather addictive, actually. I could easily have a lot of that. I like that.

Actually, the fish in the scallop shell is very nice.

It's also very easy with scallop to completely ruin it

by any major flavouring.

Do you know, I think that at least half the people at this banquet will not eat raw fish.

The oysters are raw and they're warm,which is a nasty combination anyway.

My suggestion would be to drop the oyster and find something that people do love,

like shrimps or prawns or something like that.

Which we could have cooked. Which we could have cooked. Right, yeah, OK.

Just a tiny niggle in an otherwise rave review.

Paul is really going to have to excel with his fish course.

Paul, are you OK with this change of fish? Worried in any way?

I'm confident. Not even Mother Nature's going to come between me and that final.

Big words.

Paul's serving a platter, too,

including sea bass baked in paper, tins of mackerel

with bread and butter, oysters and fennel.

He's balancing the flavour of mackerel by instinct, which is risky.

He's cooking the sea bass in copies of historic newspaper.

It might be novel, but getting the cooking right could be tricky.

The last touch is mackerel on toast in sardine tins.

OK, lads, quite heavy, this one, right? As I'm looking at it, please.

Just right in the middle.

So will Paul's sharing dish keep his hopes of reaching the street party alive?

Ha-ha-ha.

Would you like a sardine in a can? I think you may find it's a little mackerel.

All right, would you like a mackerel-in a sardine can? I'd be delighted to have mackerel in a can.

I love all this. Witty and fun and unpompous. I love it.

This is a piece of sea bass, I imagine.

And sea kale. Very nicely cooked. Lovely.

The oyster, it has that lovely, clean salad underneath,

which is just brilliant.

And it's deep-fried, you know, which is so homely.

If you don't like an oyster, that is an oyster for the people who don't like oysters.

You're going to hate me for this, but I think there's too much cooking going on.

I love the tin, I like the mackerel. I'm just concerned

that it's a lot about cooking rather than the occasion.

It feels like a restaurant dish that's been put on

a big piece of slate, rather than a dish conceived for this occasion.

Sometimes

Sometimes there

Sometimes there is

Sometimes there is no pleasing Mr Oliver.

Still to come this morning on Saturday Kitchen, Keith Floyd is in

the French region of Britney. He has taken over a French kitchen to

prepare rost monkfish tails with herbs, and, of course, a little

slurp of wine. Now, Bill is known for he is EGG-

sellent EGGs-plaining, so he is going to have to do lots to keep up.

And Martin Kemp is on the show, will he be facing food heaven or

food hell. Bill, what do you like the sound

of? Are you going for the crab or the beef? No, I'm going British,

I'm going for the beef. The hot pot looks good. I don't know what is

happening to me. Now, with us is an international

culinary cooking star. He is about to open his first restaurant in

Britain. So, how are you? Great. Good.

So, the first restaurant in Britain, where are you setting up? Finally,

we are in Westbourn Grove in Notting Hill.

See, very popular! What are you cooking? Some stir-fried chilli

pork. pork.

Now we have a pork fillet. You have to slice this very thinly.

It looks as if you are serving more. Yeah, exactly. Portion control!

mentioned Asia, you have three restaurants in Japan? Yeah, three,

I have just opened my third. How is Japan? It has been really

hard, but they have worked really hard. They are recovering.

It is great for food? I think it is the greatest place on Earth for

food. No, it is great. Now we have the

pork in there. I will add some highway sin sauce.

Some soy sauce and some me rirbgs n. You could use rice wine.

-- merrin. Now, what did Bill Granger do in Oz

when he was younger? It has gotten me thinking, it was soup.

Not food, what was Bill Granger doing? I was bog Government,

believe it or not. I was a Government.

You were a? Bill Granger was a Government? I got sick of being

called Jason Donovan. So I dyed my hair black and grew it long.

What does an Australian Government wear? I was going to said board

shorts, but no, paisley shirts. I think you were a beach

Government! What have you done there? I have marinaded that for 15

mince. Just while you get everything else

ready. You have dried chillies in there?

Yes, some dried chilli flakes in there.

What I want to do is to pump up the taste buds. I like chillis, do you?

You don't have a choice here. Now, the secret with stir-fry is to

use a light vegetable oil. To have your wok really hot. Don't throw

everything in at once. Otherwise it will stew. Look at that that's a

hot pan! I'm not going to set off the fire alarms? No, you are OK.

So, the new restaurant, is it the same ethos as before? Yes,

breakfast, lunch, din ir. Hi restaurants are very casual. I like

it to be easy, good coffee, casual food.

And Governments are welcome? Definitely, they are welcome!

this style of cooking is in your new book? Yeah, I've done an Asian

book. Asian cooking for me represents so much what I love

about food, the textures, the spices and it is really easy. It

doesn't have to be complicated. People often get scared of it.

What were you wearing in the early '80s? I was break dans! Don't laugh,

why are you laughing, Martin Kemp! You were wearing make-up.

Come on, let's see some break dancing.

I promise you, no, I won't do it, I will brake my chin. I used to go

there with a sixft of linow, and wanted to make enough money to go

to the fish and chip shop afterwards.

Yeah, I used to do all of that. Almost as good as moonwalking.

What do you mean, you Government!? That is true.

So, in the wok we have chilli, garlic and peppers and spring

onions. Toss that around. Now, you could

add butter at this stage if you want! Of course you can! No, not at

all. You add water. So it doesn't get greasy. Take away Asian food

can be greasy, but if you make it yourself, you can lighten it up.

Throw a lid on, that simmers is down.

Now, the rice? The rice, really important. Don't just boil the rice

in water like pasta. It is not the best way. Do the absorption method.

Then you get the flavour of 9 rice. I have jasmine rice and a bit of

water. I know more about rice than I do

about break dancing. I was in Valencia in Spain. They use bomba,

the king of all rice. It is brill yant for paella.

No, a -- it is brill yant for paella.

Now, bring this rice to the boil. In the stir-fry I have crushed the

garlic. Then add the pork. So, the rice in the pot and the

water a finger tip worth? Yes, you know Ken Hom? Did you win

competitions with your break dancing? Stop bringing it up, it

will just give Martin more to tease me about.

Did you have the shell suits? all of the gear.

Now, a bit of sugar. They are all going to be chatting

away on MyFace, whatever it is called! You used to be cool! What

is it called? My Face or Tweet? I bet you tweet? No, I'm a twit.

Now, here we go. We pile it on there.

Don't forget that all of today's recipes, including this one from

Bill, are on the BBC website at Beeb.

Look at that, the colour. The important thing is to get the wok

nice and hot. Bill, you are in England now...

What? Oh, yes, pop it on. You can get another two portions out of

that! There we go. There you go, you have stir-fried

chilli pork. chilli pork.

Easy as that. Lovely. I will leave you to carry

that, meanwhile, I will moonwalk backwards! There you go. Dive into

that. That looks fantastic.

Yes, and coming to a restaurant near you in trendy Notting Hill.

It is quite fiery. It has got a kick. It is lovely. I

am not a big fan of take away Chinese or stuff. It is too much

salt in there, but when you watch it being cooked it is nice and

clean it is lovely. There you go. Let's see what Susy

Atkins has chosen to go with Bill's stir-fried chilli pork.

Bill, your sweet and spicy pork certainly demands a wine with

bright, fruity flavours. In the red corner that means PinotNoi r, but

my choice is a white wine, the one I have chosen is the Darting Estate

Durkheimer Riesling 2010 from Germany.

Don't be put off by the fact that cheap German whites can be bland

and old fashioned. The finer German Rieslings are amazing. They are

wonderful and tangy. There is a great aroma of credit reduce fruit

and apple, singing out. There it is again, the lovely, refreshing,

clean fruit. So tangerines and apples. That works well with the

fresh onion, the chilli and the pork. There is also a swint of

sweetness that is needed to counteract the highway sin sauce.

Bill, your pork is sweet, salty, it is definitely spicy, this is the

wine to take that on. It certainly is. It is a difficult dish to match

this to, but this? This Riesling is great.

Do you like it? I love this. It matches the food completely.

The girls are nodding, they approve. Adam, what do you think? Lovely.

And a little bit of spice? More than a little.

We are all sweating! Now, you could be here at the sher's table, just

write to us with your name and address and importantly, your

daytime telephone number. So, get writing and don't forget to put a

stamp on your envelopes, please. Right, let's see if Andre Garrett

or Paul Ainsworth made it through Halfway through and both chefs

Paul's up first with pork cheeks and belly and fake trotters,-

With six different variations on the piggy theme to get perfect,

Paul's in danger of keeping the judges waiting.

Paul, it's four minutes over, mate.- Yeah, it's all coming together now.

Yes, right in the middle. Thank you. Sorry I was late.

Will the judges like Paul's pork platter

or find it too much?

It's a pig feast. It looks like a fossilised garden!

It looks very interesting, I've never seen anything like that.- No, I haven't.

I think it looks like a trotter.

It hasn't got a snout. It is a trotter.

And that is scratchings, really.

Oh, yes, very, very good. You get your own!

Not much of the pig wasted here.

The chef has not made a pig's ear of this.

I don't think it's really thought out for 100 people.

I think this is a good dish for three.

If Paul's dish might be tricky for a banquet,

will Andre's prove more of a contender?

He's cooking rib of beef, pommes Anna and English peas

in a bone marrow and parsley custard.

The beef goes onto a platter to be carved at the table,

the vegetable custard into little pots, and he's ready for the pass.

Can Andre steal a march on his rival?

Has he struck the right balance between gastronomy

and a knock-out street party?

That is the best-looking pommes Anna that I've ever seen.

Thank you very much.

Is that a bit of truffle inthe middle there or is it mushroom?

Truffle, but it's pretty tasteless.- Is it? Mmm.

This green sauce is really disappointing.

What's the point of it? What's it doing here? This is very nice veg.

It's delicious because it's lathered in butter.

What a pity, because that potato is unbeatable.

But that's only one small part of this dish which is again

a highly technical exercise.

It's just disappointing but it's good cooking.

With neither chef getting unqualified praise,

there's even more resting on the desserts.

Paul's going first with his ambitious platter on wheels,

bearing candyfloss, toffee apple with marshmallow,

coconut custard, popcorn and doughnuts.

This time the pressure's even greater.

While Paul's dodged the pitfalls and got all the elements right,

it's still fairground food and a huge gamble.

As I'm looking at it, please, a taste of the fairground.

What will the judges make of it?

Is it a blunder or a brainwave? Ah.

That is festive. Jolly?

I like this, there's popcorn, toffee apples, candyfloss.

I have a thing about candyfloss.

The last time I had some a tremendous gust of wind

came off the sea and blew it all over my face.

Got to be an improvement! Look.

I think that's delicious.

This pudding will set back the cause of British dentistry

by a century.

It's a party - you're allowed a few- treats! This is popping popcorn.

It's amazing.

It's chocolate covered, a little bit of salt on there.

The spirit of the chef is alive and well in this dish.

I mean it's huge fun, but it's a;sp. from a flavour point of view,

amazing.

It's fun, I'll give you it's fun. But this is not gastronomy.

I think there is skill.

The custard and the popcorn are really great combinations.

Look, you've been asking the whole way through the meals today

to lighten up, have a sense of humour and you get that and guess what?

Yes, I'm having a bit of fun,

I don't want all my teeth to fall out as a consequence of it!

Don't be ridiculous. No! You are being such a grump.

You're just both on a sugar high, that's all it is.

Yet again, the judges are divided. Can Andre win all three round?

He's serving a tart of poached rhubarb, egg custard

and white chocolate crumble, on a delicate pastry base.

The tart will be served with side dishes of rhubarb in syrup

and vanilla cream.

Deep breath.

Right down in the centre of the table, boom.

Will the judges see this as perfect to share?

Or is it too polished for a street party?

Oh, my goodness. I don't think that amounts to a row of beans.

You know, this is display for display's sake.

I think you're being unfair.

Do you know what this reminds me of?

Just take it off there, Prue, put it out of its misery up there.

I think... Get rid of that. Well, you can't cut... Exactly right. You can't cut it on there.

Can I help myself to a little bit of... You can. Thank you very much.

You can have your own pot of cream and your own little rhubarb.

It's got custard and... Crumble, crumble with custard inside. Custard and jam.

I think this tart is absolutely beautiful.

Where's the sharing element?

Even these little individual bowls are the opposite of sharing.

Would you like another slice?

I'd quite like another slice, but I will resist.

Sorry, but I would love another slice, please, Prue,

and that's exactly how this pudding- becomes a communal experience.

Come on, Matthew, you know, I think... I think you're...

So, you are having another helping, too.

No, I'm feeling like I need to.

With all four courses done,

all the chefs can do is contemplate their fate.

The judges will only know who designed each menu

once they've chosen their winner.

Now we've actually seen the menus and see how they stack up.

Prue, have you made up your mind which menu you prefer?

I have, but with some difficulty, I must say. But I have, yeah.

Oliver, what about you? Yes, Matt.

Well, I have too. So I think we had better get in the chefs

and put them, and us, out of our respective miseries.

At long last, the wait for Paul and Andre is over.

One of these chefs is about to taste sweet victory

and the other, bitter defeat.

After a great deal of debate, I have decided to go for menu A.

Prue, have you decided? I have but it's menu B.

Well, Oliver, you have the deciding vote.

I've also gone for menu B, Matthew.

Well, we don't know who cooked menu B and neither do you.

So, Prue, if you pass me the...

envelope.

So, the chef who'll be going through

to represent the Southwest

in the final of the Great British Menu will be...

..Paul Ainsworth.

Congratulations, Paul.

JUDGES APPLAUD

Well

Well done,

Well done, Paul.

Well done, Paul. It is time to answer your food questions. Each

caller gets to decide what Martin is eating at the end of the show.

First on the line is Steven from Glasgow. I believe you are on

holiday? Yes, I'm up here in my motorhome.

A proper holiday! What would you like to know? I would like to do

something different with duck. Any suggestions, anything at all.

And simple, boys, he's in a motorhome.

I have a proper oven. Any ideas with the duck? I plump

for the leg with the duck. It is a cracking piece of meet. Salt it out

and then confit it in olive oil. That is the slow cooking process?

Yes, really slowly. Three hours, then whack up the oven last ten

minutes and take it out. Beautiful. Bill? Yes, or pan fry the duck and

make a sauce with plums and ginger a little bit of star anise.

I like the classic way, the roast duck with a little bit of 14y sauce.

It is terrific. There you go, three ways of cooking

the duck. What is your favourite cooking

instrument? The cast iron pan. It is brilliant.

Now, from Crumlin, Anne? What is your question? My question is how

to cook beetroot other than boiling it? There is steamed? Steam,

roasting, I love chopping it in half, whack it in the oven with

some olive oil. Then half an hour later, take the skins off it is

delicious. We make a salt crust. One third of egg whites and two

thirds salt. Wrap it around the beetroot in the oven for an hour.

It will crisp up and crack that off it seasons the beetroot.

The salt crust in the beetroot is fantastic. You don't peel it, do

you? You can feel after the cooking. You can add some star anise to the

salt. It is a lot of salt, but it is a

fantastic way of cooking it. What about pickling it? I suppose

You can do, or don't even bother, have a raw, grate it with parsley

and onions. It is terrific with some vinegar.

Anne, what would you like to see at the end of the show? Is it food

heaven or food hell? Definitely heaven.

Adam from Ipswich is with us, what is your question for us? I want to

do Christmas this year, I want to know what is the best cut to roast,

I would like to use venison. Adam? I would plump for the loin,

that is the saddle on the back of the venison. As it is a Christmas

celebration, make it Wellington. It is fantastic. Wrap it in pancakes,

then roll it in puff pastry that you can buy. It is fantastic. Roll

it in that, glaze it with egg and a really hot oven, 200 degrees, until

it is nice and pink in the centre. It is a daring dish? But it is

Christmas, you have time to do it properly. If it is the hunch. You

can mince that. It makes the most amazing burgers, you need to add

fat, but beautiful venison burgers. What would you like to see at the

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

Now, the -- food heaven, please. Now, the omelette challenge.

Bill, you are as far away as Australia. The man who invent

dishes on eggs. I know, this is the humiliation of

it. So, the usual rules apply. A three-egg omelette as fast as you

can. Let's put the time on the clock, please. Are you ready?

3, 2, 1, go! Is that garnish? Take that off. Thank you, James.

I've got it in the pan already. Two different techniques, there.

One is slower than the other. Oh! Wait a minute. How did you get

it to cook that quick ?! It has to taste good! I like the cheese one.

There we go. And... Oh! He missed the plate!

thought I was going so well! Oh, well.

Well, I am known for scrambled eggs. How many seconds is that? I get

worse, don't I? Well, you don't get better.

There you go, right... It's quite unique, as it is burnt on the

outside and raw in the middle. That's a one-off.

Cheese makes no difference to it whatsoever.

However... It almost looks cooked. If you can fight your way through

the shell, I think it would be quite nice.

I don't think that I would buy either, but they are not bad.

Bill... What was the timing? Do you think you were quicker than four

hours two minutes? I think I was! You were quicker. You can take that

home and put it on your new fridge. Did I get into the 30s? You've got

to be joking! You're in the 20s, you are not! You did it in 40.72.

Next to Michelle Roux, junior. Adam, do you think you were

quicker? No, I don't. I was too long.

You were fast. 19 seconds to beat. You were nowhere near.

22.6 seconds. There you go. Will Martin get his idea of food heaven

or food hell? That is crab for food heaven or beef for food hell. We

will find out after a classic performance from the great man,

Keith Floyd. He has taken over a restaurant in France, he is cooking

monkfish. Who says you don't learn anything

on this show? Including brake 'Here are some carefully-composed

'Dead poetic or, as we say in Bristol, "It's grace!"

'If this was Wales, they'd all wear- cauliflowers in their lapels!

'On to the first cooking sketch...

'La Coquille is a great restaurant on the quay where all types devour great plates of fresh fish

'cooked by my mate Jean Francois Le Mettre. Smile at the camera!

'I asked him to show Brittany on a plate with local ingredients

'and he created a minor masterpiece- he calls a blanquette de mer.

'This is just fillets of pollack,

'red mullet, mussels, langoustines gently poached in fish stock

'and served on a bed of cabbage and carrots.

'It's finished with a simple butter sauce:

'add white wine to the fish stock, reduce it, whisk in butter at low heat to get a creamy sauce,

'the consistency of custard.

'And, to quote Jean Francois, "Voila!"

Voila! That is extraordinary!

C'est extraordinaire! Merci beaucoup.

Strangely, in my pocket, I have a little fork

and I'm going to taste this because I have to follow it with a humble dish of my own.

The freshness, colour and artistry of a gentleman from Concarneau. 'Whose name I've forgotten!'

'Here in this gloomy hall, this Neptune's cathedral,

'the bream - dear, dear breamy -

'the Biarritz, eyes like jelly moulds,

'and the monkfish - dear, dear monkfish - lie in state,

'waiting for the last rites from rubber-aproned acolytes with flashing knives,

'before being shipped to the tables- and stomachs of France.'

Apology for the loss of subtitles for 75 seconds

into the oven with a bang just to annoy the soundman, who hates things like that.

Anyway, that takes about 15 minutes to roast in the oven.

Right next door there's a superb soup factory, soupe de poisson.

I'm going to show you how it's come with me and have a good look.

No, this is not the hubble, bubble, toil and trouble from some

avant-garde Shakespeare production of Macbeth.

This is me in a soup factory, a tinned-soup factory.

Before I hear you cry, "What on earth are you doing eating things out of tins?"

let me tell you, this is Brittany, this is Concarneau, where they put things into tins that taste good.

This is an amazing fish soup, which 100 years ago,

in the kitchen of the restaurant I've just been working in,

they started making it, tinning it to sell to their clients

who thought it was so good they wanted some home.

Over the years the business has developed and developed

and now this amazing soup is sold throughout the world.

Apology for the loss of subtitles for 75 seconds

Now,

Now, this

Now, this will

Now, this will help to make the sauce. As you will see.

This goes on there like that. Take out our little pieces of bacon.

Pop that around it. Now, stay there, stay there, stay there! I need to

get a few things from over here. A little bit of creme fraiche over

there. Whizz, whizz, whizz. Not too much.

Then we add a knob of butter like that. We taste it... It's very,

very good. Now we get our chinois. We strain

the sauce Dover. -- restrain the sauce over it.

It is looking brilliant. This is my first cooking sequence in this part

of the film, so I'm always a little nervous. A few chopped shallots

over there. Spread the bacon out a bit and then we have a masterpiece.

Cut the roast and you see pure succulent pieces of fish.

There we are. Dead edelicious.

Mind if I have a small bite? Here There is more from the brilliant Mr

Keith Floyd on next week's show. Mou, it is time to find out if our

man is facing food heaven or fell. Everyone here has made their minds

up. Food heaven is a fantastic brown crab.

That is a big old geerz. That is lovely, steamed or boiled.

Packed full of white and dark meet meat.

-- meat. Or the hot pot. Stewed withenions,

topped up with potatoes, red wine and cabbage.

That is just what we need. Yes, exactly. It was 2-1 to the

people at home, what do you think this lot have decided? I won't be

surprised that it could be crab. Crab is something that people don't

know what to do with. It could be interesting.

Well, we had food hell last week? What do you think? It is food

heaven! Pass that crab over here. This is not alJoint Intelligence

Committee. -- nostalgic.

It is. I remember for me, a Sunday evening was down to the fish stalls,

picking up the mussels and the crabs and the winkles.

I think this is lovely. Bill, you can help out here and

Adam, break down the crab for me Adam, break down the crab for me

please. Just break off the legs like this.

Put the thumbs up from underneath and push the body out.

Is this the poisonous stuff? It is not poisonous, but it could make

you ill. I suppose if it makes you ill. I

suppose it is not as bad as the omelettes! Now, scrape that out.

That is the brown crab in there. So, when you get a brown crab salad.

That I really like. I like mixing the two.

My wife make as lovely one with the mixing of the brown and the white

meat. It is lovely.

Then we break up the shell. Do that with a cloth. I ended up in

A&E. I did that, it nearly took my thumb off.

We are made of different stuff up in the north, James, that is

probably what it is. Now, to get the meat out of here I separate it

into a rather lot of bowls. Ten out of ten for the Adam Byatt

Show here. Here we have so a little pan with

butter, shallots, I will add mustard and this is for the sauce

to go with it. Colour the onions. A touch of mustard in there. Then we

add some brandy. Flammaway the brandy.

-- Flambe the brandy. Meanwhile, turn your attention back

to the crab. I was in a restaurant in the East,

king crab. It was beautiful. We do get king crab, but it is

frozen. 7 It is better in Australia! No, it isn't!

separate these two here we bang it on the side. I have done the

parmesan breadcrumbs for you there. So, we have the parmesan

breadcrumbs and a nice salad dressing you could do for me.

This is a cock crab as opposed to a hen.

How do you tell? Underneath... don't have to...! It is OK! This

bit has a lot more of the little spikes coming from the outside. On

the female, there is less density of meat in a hen and the males

carry more meat, so always plump for the male. When you buy that

pasteurised crab, that is the hen. Now in this pan we have rice wine

vinegar, sugar and salt. We were talking about a pickle. This is to

go with the salad. It is very Asian.

It is, but I'm about to put some beef dripping in it in a minute!

You take that and pour it over the onions.

The shells make a great soup? and oil.

We make a lovely bisque out of these. Just boil them with water,

with the vegetables, the spices and stuff and pick the meat out of 9

shell. To cook this I chuck them straight into boiling water with

veg in it, take it off the heat and let it go cold. That is great,

simple to cook. Have we got the crab meat? Nearly

there, boss. The cooking time for the meat?

boil the water with loads of salt in it, so it tastes like the sea.

Loads of vegetables, drop the crab in. Then take it off.

You don't find a crab that is cooked already? No, it is hard to

find. You would have to pre-order that.

I don't use the pasteurised stuff? It doesn't taste like crab. I'm not

sure what it is. You can roast those out, the shells,

you can make a great owl oil with that.

Do you do a lot of cooking. You know a lot? I do, but everything I

cook at home is on the barbeque. It is used all year, even when it is

pouring down with rain. There is a brolly over the top. We get out

everything from chips, chicken, everything we want to eat we do it

on the barbeque. It is not like we are having a

barbeque, it is a you ten sill. doesn't make the house meat.

Yes, if you cook meat, lamb, fish, the smell is not there when you

come down in the morning to make a cup of tea.

See, another invention of ours, the barbeque.

Come on! You reckon you invented the barbeque, do you? And cricket!

The only good to come out of Australia is Kylie Minogue! And of

course, Bill Granger. We do use it a lot. It takes away the fat.

It is healthy. So, basically, you have the crab

over here. The sauce, I have added the crab

meat to the sauce. The sauce has the mustard, the idea being that it

has the liquid to it. There is no flour in there? No. No.

No. Then you have the crumbs, the parmesan and breadcrumbs like that.

That is a '70s way of presentation, isn't it? It is. It is very retro.

I wasn't eating stuff like this, I was too busy on my PacMan.

Or break-dancing. Talking of '70s, I'm going as a

fancy dress tonight, I'm going as a Storm Trooper. If you see me on the

M40, I'm on a motorbike and dressed as a Storm Trooper.

You are a bit Chewbacca this morning! The break-dancing Storm

Trooper! Is that all you have done? A bit more lettuce. We're not into

that low-fat stuff. Get into it! proper British boy now! Exactly.

Now the pickled onions. They have gone soft.

We are big salad fans at home. Always looking for a new way to

present a salad, to make it interesting, that sounds good. The

onion sounds great in there. Make the dressing with one third

vinegar to two thirds oil. You add a little B52 mustard.

When I was a kid, I had a Saturday job in a greengrocers, it was my

job to cook the beetroot. How did you cook it? In a big

boiler. The smell really takes me back to a

kid, whenever I smell a beetroot. It was my job. I was red all week.

I think we should do a nostalgia show. You have to come as a

Government. I will come dressed as NDubz! Shave half of my head.

Like that. -- you have to come as a Government.

-- Goth! Now here we have the crab. It is a perfect dish.

It is perfect for your film. October the 17th. If it is not in

the cinema, ask why! It is called Stalker.

It is really an old-fashioned gothic horror. It is a real story.

A great piece of acting. Have a dive into this that

Girls do you want to bring over the glasses, please. To go with this,

Susy Atkins has chosen Soave Classico Cantina Di Negrar 2010

from Majestic Wines, priced at �6.49. So some great wines today.

Girls you have to dive into that. Go on, try it. You normally stand

there, but go on, dive into that. It is really lovely.

You sound surprised! It is normally heavy when it is cooked.

You get all of that heavy stuff in Australia! I thought it would be

more cheesey, but it is great. There we go, best of luck with your

film, best of luck with your second restaurant and best of luck with

your first restaurant. There you go. Have a glass. A

perfect end to a perfect show. That is all today on Saturday Kitchen.