17/11/2012 Saturday Kitchen

Good morning. Hold on tight as you're in for a rollercoaster ride

of world-class cooking today! This is Saturday Kitchen Live! Welcome

to the show. It's a Midlands masterclass today. First up is the

man whose multi award-winning Michelin starred restaurant in

Birmingham is known for its unique use of great British ingredients.

It's Glynn Purnell. Next to him, is the chef who has won two coveted

Michelin stars for the technically superb food at his restaurant just

by the A52 flyover in Nottingham. It's Sat Bains. Good morning to you

both. Glynn, what are you making this morning? People have been

ribbing me this morning. I am doing an elbow of lamb.

It is part of the shoulder, what are you doing with it? We are

braising it with red wine and doing a red lentil stew with a parsley

salad. What are you doing, Sat? I'm doing

baked Bramley apple with spiced custard and apple granita. 1809 is

when the Bramley apples were harvested.

There will be lots of seasonallity in it, baked with caramel and sugar

and spices. So, there two top recipes from the

boys to look forward to and we continue with our brilliant line-up

of foodie films from the BBC archives for you too. You go.

Today we've got helpings of Rick Stein, The Great British Menu and

Rachel Koo. Now our special guest is one of those horribly multi-

talented people who is just brilliant at everything. Not only

is he a West End musical phenomena but he's had hit singles and

happens to have starred in one or two movies including Coyote Ugly.

Welcome to Saturday Kitchen, Adam Garcia. Now, Adam, I don't know

what Foreign Secretary you have, but can you come here more?

Normally we have three girls coming to help in the cleaning up, but

today there are about 16! What Foreign Secretary have you got?

don't know?! It is great to see you. You are a busy chap. Not only have

you a show today. You are also rehearsing for a new musical, tell

us what that is? We are in tech right now. We start on Tuesday. We

did it in chich Esther. It is Kiss Me Kate. We have had a very intense,

but brief rehearsal period before starting the show.

Well you are here Of course, at the end of today's programme I'll cook

either food heaven or food hell for Adam. To eat.

It'll either be something based on your favourite ingredient, food

heaven, or your nightmare ingredient, food hell. It's up to

our chefs and a few of our viewers to decide which one you get. So,

what ingredient would your idea of food heaven be? Food heavyen is

shellfish. You have almost written the recipe,

there. What about the dreaded food hell,

then? There are a few, but cauliflower. I just don't get

cauliflower. Cauliflower cheese, that does not

taste great to me. Especially with cheese! Well, I

will make it taste his food heaven I'm going to combine not one but

two great shellfish, lobster and crab. Great, hopefully.

The lobster and crab are mixed together along with chilli, lime

juice and coriander, formed into cakes and fried in breadcrumbs.

They're served with a mango and lobster salad and a sweet chilli

sauce. How does that sound? would be remiss if I did not have

that. Or the food hell. Or Adam could be having his food

hell, cauliflower which I'm going to turn into a delicious winter

soup. The cauliflower is blitzed with onion, garlic and vegetable

stock. I'll then add double cream, and finish it with blue cheese

beignets and a touch of balsamic vinegar. It looks impressive. You

have to wait until the end of the show to see which one Adam gets. If

you would like to ask a question on the show, call this number:

If I get to speak to you, I'm asking you if Adam should be facing

food hell or food heaven. So, start thinking. Right, let's cook.

Waiting at the hobs is the one and only, Mr Glynn Purnell. What is it,

which part of the lamb is it? I think it is an elbow! I know that

sheep don't have arms, but you see them in the butchers, they are

hanging up like this. So I think it looks like an elbow.

Any way, that is what we are going to call it! We are going to braise

it down? Yes, we are going to braise it.

This is a fantastic dish, that is perfect for the season. A real

perfect for the season. A real warmer.

This is different to what I have seen you cook before on the show.

You are very into the Michelin- starred, refined food, but this is

more a brasserie type dish? This has been on the restaurant menu

before. I still have the cocktail bar, but I also have a bistro.

So this is hearty and nice-sized portions.

At your bar, you do some crazy cocktails? We do a lamb cocktail.

We fat wash it and do it with a lamb-based dinner.

For the fat washing, what is that? You bring up the temperatures of

the fat. In the past we have done a duck one with Cointreau it is

unusual, but challenging, and a talking point and something

different. It tastes good too, I have tried

it! Yes. So, this dish is to showcase some

classic cooking today. If we brown these off... The secret

is to get colour on this, that is the main thing? Yes.

Most people looking at that could think that they can use the lamb

shanks. It used to be the sort of cut of meat you gave away.

This is slightly cheaper than the shank as no-one knows it is an

elbow. I can't wait to order 15 elbows of

lamb! It is really from the shoulder! You can do the same dish

with the shoulder of lamb. Or the shank.

So, basically, we are going to do a red lentil stew. I'm dicing the

carrots. The car yot -- the colour in the lamb gives the stew colour?

Yes. We are cooking the lentils in the lamb sauce.

We take the lamb out while it is relaxing. We use the sauces to cook

the lentils so a full-on lamb flavour. No waste and a really

flavourful gravy. It is also adding the carbohydrate on the plate.

Tell us about the spice you are using? It is markan. It is common

to go with lamb. It is a mixture of spices? That's

right. It has rose petals, all sorts. If used as it is, it is

perfect. When you said that Adam was multi-

talented, you forgot to say about the looks. What a treat today for

the audience three of the best- looking guys.

My mum will phone in. Funny enough, my wife thinks Adam is amazing, but

my wife things Sat smells the best of awful the chefs.

What do you smell like, Sat? That may be irrelevant! So, wine and

stock. Yes, the lamb, vegetables, stock,

spices all in. It is that easy. So you can use chicken stock too?

Yes, that is fine. It is cooking on the bone so you will get mainly the

lamb flavour. A little bit of seasoning. That is to cook for

about two-and-a-half to three hours. Turn it down and cook it for four

if you want, go out for a walk with the dog and have a pint.

If you wanted to do a bigger piece you can slow roast the joint and

use the lentils to make a sauce after.

Whack that in the oven. This is on at the bistro, so

obviously book in tonight. If you would like to ask a question

to our chefs, call this number: So this one, obviously, we have

cooked this before. Let's see inside there. It looks

delicious! It smells fantastic too! So the rosemary in there and now

the juices for this? Yes, we have blanched the lentils up to the boil.

Washed them off. So they are part- cooked.

Then we push on with that. I will chop some parsley for the

lentils. You use lentil as lot with cooking.

Is that because you like the Asian flavours? Yes, definitely, also the

texture of them. They start to break down.

Sometimes with the Puy lentils they don't cook them enough.

People are put off by that if they are not cooked enough.

You could use tinned lentils? could, definitely. Or white beans

and butter beans. Now you mention fundamental people

want to go to your restaurant, but you are also up at the Good Food

Show at the end of the month. on stage with you if I remember

correctly. It is always great the Good Food

Show it is near Christmas. Everyone is think being how to cook this and

that. The most-asked question is how to cook a turkey.

So, Adam, we have a stage as well! All it is a stage in a shed.

It is a massive shed it is called Birmingham! It has changed. It used

to be a bit... Well, it used to be full of people like me.

I tell you what, Birmingham has changed a lot.

I was walking through the market yesterday, it transforms Birmingham

into a winter wonderland, if you had said that 15 years ago, I would

not have believed you. It has really change.

And also with the prince of Birmingham there...! So, explain

what is going on here. The lamb is cooked to go. The

lentils are cooking down with the carrots and the spices there.

That has celery too, garlic, lentils, chopped parsley. So we

have ourselves a really nice stew. You have taken the sauces from the

lamb here and you are using that in the lentils? Yes.

That will reduce down. In here are the shallots. They are

put together with vinegar, anchovies and parsley.

A little bit of seasoning. That cuts through the fattiness?

Yes. We are ready to go.

You can do the ceremony. There is the garnish.

You can add in smoked bacon to the lentils if you wanted.

Or even a squeeze of lemon. Even the lentils on their own are

beautiful. It is really, in the middle of

autumn, we have Sat's beautiful apple to finish and if we are lucky,

cauliflower soup! That will be a proper winter warmer menu.

This is the final bit. This is where we set the studio on

fire. Ready? A little more sauce.

So this is braised elbow of lamb with red lentil stew and parsley

salad. And you do that at the end.

Yes, a nice smoldering smell. We set the studio on fire.

set the studio on fire. Easy as that.

He was wandering off with it! That is great there at the end.

This is fantastic. It just smells of rosemary.

perfect breakfast. It is a great way to add to the

dish. It adds theatre to it. Dive in.

Literally dive in! If you eat all of that, you will be rolling on to

the stage! Lamb shanks you can buy them smaller.

That is good enough for two. I love lamb. That is very good.

The spices work with the lentils. We need wine to go with this. We

sent Susy Atkins to the West Country. Let's see what she has

chosen to go with Glynn's glorious lamb.

What better way to ward off the chill of autumn than by immersing

yourself in the gnarly hot waters of the spa in Bath. Let's have a

look now then at some wines for today's dishes.

Glynn, I have made a really great discovery for your lentils. This is

a very red wine friendly dish. The best candidates are peppery

reds, so is Shiraz would go down a storm, but I have gone for

something more gentle and mellow. I have chosen Cotes du Rhone-Villages

2011. This has been mixed with another grape variety that gives us

lots of plumy, berry fruit. That is green ash. This is a blend of

blackberry, plum, redcurrant and spice in there too.

Rhone is a warm region. As a result I have lots of rich berries

bursting from the wine that is needed for the rosemary and of

course the lamb, but there is a twist of black pepper. I love that

with the lentils and the spice mix, but I don't think that this

threatens to overwhelm the lovely salad too. Glynn, your lamb with

lentils is a warming, delicious dish and I have a safing Cotes du

Rhone-Villages 2011 to go with it. -- satisfying.

It is a great wine. Not too heavy. Yes, very fresh. Well done, Susy.

Happy with that? I am very happy. You are always happy at this time

of the morning! I have already had a bottle of wine! Coming up, Sat is

going to show us his baked Bramley apple with spiced custard and apple

granita. Right, time for more Hispanic

adventures with Rick Stein. He has reached cat Leona, where he is

enjoying the sunshine and the Here I'm in Catalonia. I am joined

Raffa and his friends. I am here in a quiet cove with

heady sense of warm olive oil and heady sense of warm olive oil and

garlic. I must say that filming is an odd

sort of thing. For weeks we have been in the rain and the cold in

the north of Spain. We have been trying to find a sunny day.

Suddenly we are here in the north of Catalonia. I can remember coming

through this part of Spain in the 60s. It was all like this, really

in my memory, of course. But it is a lovely day. Nice people, lovely,

real food. I am going to see how they make salsa Romesco for the

first time. I am happy as Larry. All of the magic of the famous

sauce takes place in the mortar. Crushed garlic, almonds and fried

bread, cooked until it is crisps in olive oil. Then fried monkfish

livers. That is important when you use the salsa in a fish stew that

is mashed up. Now they tear off the parsley and add the fried bread.

This is what cooking and creating flavours is about. When I arrived I

saw the tomatos on a barbeque. They are skinned and then the flesh from

the peppers are added. That in all of its golden Catalon glory is a

salsa Romesco. Then a fidua. It is thin pasta, toasted in a pan with

oil and cloves of garlic until they are golden.

In another corner of this fisherman's house, there is

barbequed asparagus. Now for the all-important fish stew.

Chunks of gurnat and monkfish are fried in olive oil. Then the fish

is put to the side and the pan deglazed. Then in goes the piece.

That is picksed -- mixed together. Finally, the fish goes back.

Remember they have chosen fish, which have referred to as durao

which mean it is will not break up in the cooking. While that is

simmering, the pasta is finished off with some fish stock.

I think I am right in what Raffa said. I wandered why he was --

wondered why he was putting the newspaper on top of the pan, but it

is to scare the pasta so that they come up.

Maybe you put them in the dark and they shout, "Where is the light?"

Is that right? Yes! Sure enough, as the little pasta pieces soak up the

stock they begin to point upwards like delicate flowers searching for

the sunlight. Finally, it is time for lunch, late, even by Spanish

standards. The pasta is served with a garlic mayonnaise it worked so

well with the pasta that has soaked up the fish stock. Excellent.

Really good. Raffa said what is lovely about the

occasions like this is not just the food, but to be leer with his

friends who love his cooking as well! After eating the pasta. It is

time for the fish stew. It has been cooked with the fab louse sauce it

did not disappoint. With great food like this, everyone got into the

sell berating spirit. It could be to do with the wine that they had

while making the lunch, but in this part of the world after food it is

football and Barcelona! Wherever there is sun, there is celebration.

In the south of Catalonia in a town of Laedita. They hold the biggest

snail festival I have seen. Thousands travel for miles to

celebrate their passion for the snails. Before I came here I had

snails the French way, cooked in garlic, butter and parsley, but I

lost count of the many different ways that they cooked them here.

I am trying to catch up with some reading and I came across an author,

I knew nothing about him, but he must be the most famous author,

certainly in Catalan writing in the 20th century, Joseph Plas. I

discovered he is really enthusiastic about food and drink.

He really loved old whisky. He wrote something that I liked,

"Cooking is an art which transforms things in an amiable and discreet

manner." That is what I think about food. Also, he thought nothing of

sitting down and eating 300 snails in one sitting! Well, I am

beginning to get the hang of eating the snails. You have to twist them

from the shell. Then you have to pinch the last bit off. It is not

anything nasty, but it is not as nice-tasting as the main muscle,

but Raphael was saying that there will be 12,000 people eating snails

here today. I mean, I wonder how many you get in the UK? I am not

knocking the UK. I don't mind that people don't like snails, but it

seems so Spanish that you can get 12,000 people coming here, drinking,

enjoying themselves, eating snails! I mean, where else in the world?

Isn't there something a bit special about a country that 12,000 people

come to eat snails together?! I come to eat snails together?! I

think there is. Thank you very much, Rick. This

week's masterclass, I thought that I would demonstrate something that

I get asked about more than anything to do with food. How to

make the perfect Yorkshire pudding. For that, it is not my recipe, it

is my late grandmother's. Granny Smith.

She was not an apple, but she knew how to cook proper food. Especially

Yorkshire puddings. She always used lard.

Pig fat, basically. Or dripping. One or the two.

One or the two. That is a must.

There was no such thing as goose falt -- fat or duck fat when I was

a lad. That goes in there full on. That is

420 degrees. You get that quite hot. The filling for this is

controversial, but I think it works. We still use this recipe in the

restaurant. So, flour, eight ounces of plain flour and eight eggs. It

is a lot of eggs, but we were farmers, so we had a lot of

chickens. To me it works every time. Yorkshire puddings should be firm

on the outside and soft in the centre. They should not be served

solid all the way through. They should be crisps to hold the shape

and soft in the middle. Throw in the eggs like that, a good pinch of

salt and mixed by hand. My grandmother had the old mixing

bowls that your granny has. So basically, mix this all together.

It didn't matter about the lumps, either. The secret of that is that

you mix it like this. Throw in a pint of milk in there.

Now mix all of that. I'm becoming a master just by looking.

This is one portion! You don't get to be this size on small portions.

Have you been to Yorkshire and tried a Yorkshire pudding?

haven't. Right! Now put that in the fridge

and this is what you end up with. It looks like dish water. It is not

great, but if you mix it together, the secret is... If you make a

batter with flour, especially pancake batter it firms up the

flour. You always have to leave to rest before cooking it. This is the

same. For a light Yorkshire pudding, start off with this, mix it after

it has been in the fridge. Now while the tins are hot you pour

the mixture into the tins. It should sizzle as you pour it in.

The sizzling cause it is to rise straight away.

Three quarters full. Close the oven door. It is a very hot oven. Leave

the oven for 15 minutes. Openen it up for ten seconds, close it. Cook

it for ten minutes. So you want the steam to allow to

rise. Get rid of it, then start cooking again.

And these are the Yorkshire puddings.

So you have these wonderful shapes. That is depending on the tins.

The flatter the tin, the more of the Yorkshire puddings with the

hole in it. Now I'm going to make a gravy with

that. So, you have been in the UK for 18 years and never really been

off stage in that time? It's been a while. I came here because of the

theatre. I have been lucky to work a lot in it.

You say lucky, but you work so hard at it. From a boy brought up in

Australia, wr which part? It is the northern -- which part of

Australia? It is in the northern part of Australia, Waurunga.

I decided to do ballet with a friend of mine. We were mates and

he wanted to do it. What? That was the done thing?

But I didn't think about it, I was so young. I found that I enjoyed it

and I continued. I was very lucky that the school where I was

happened to have one of the best tap dancers from Australia.

That's when I fell in love with tap dancing. He knew people in the

industry, he brought them to teach. I met them and they took me to work.

They took you to work, you were in a musical in Australia? Yes, the

Hot Shoe Shuffle. I met another tapper there.

Another tapper? Yes. And then I was invited to come to

London. I came here in' 94. I thought this was so different I

wanted to stay and try my luck. What was it that drew you in?

loved it here. At first I was doing a science degree. I thought I would

do that and then go back to Australia to do science. Then when

I got to meet managie Smith in this theatre next door. I thought that

was so cool. It is such a history. This was like the home of

legitimate West End theatre. But your travel has brought you so

many different things, the Olympics at the opening ceremony. That was

awesome. Scary? Absolutely terrifying. Going

up, I had to come out of this lift by myself. I didn't really think of

it when I was doing the rehearsals. Then as I came up, I got a look at

the 85,000 people in the audience. I thought, "OK." It was the first

time I said in an unAustralian way, if there was a time to show off,

now would be the time. And of course you went from that to

movies, Coyote Ugly, all manner of stuff. Now tell me about Kiss Me

Kate? It launched on the 19th. When I came to London one of the

first things that I saw was Sunset Boulevard. That was directed by Sir

Trevor Nunn. I thought this was amazing. I wanted to stay and work

with him. Now he is directing Kiss Me Kate.

It contains old Cole Porter tunes? Yes, all manner of things. It is

pretty cool. I'm down in the Old Vic. The theatre where Lawrence

Olivier was. So it is such a tradition.

It is the first musical to be performed there? It is.

They have done panto, but this is the Christmas show. The very first

musical and Kevin Spacey being the Artistic Director thought it was

time. I know that the cast of Kiss Me

Kate wanted some Yorkshire puddings. They are all ready good cooks. They

were jealous that I was coming here and not really that deserving, as

I'm not a very good cook! Well, that is a Yorkshire potion for a

starter. You eat that first as a starter, then you get it again for

the main course! Of course! then you get, well, my mother would

give us ice-cream, she was not so good at deserts, but then you can

have Yorkshire pudding at the end with honey and jam! So by the end

of the meal you have eaten 20 Yorkshire puddings! It is a multi-

financial meal! It is hot, be careful.

The idea is if you see this, they should be firm on the outside and

soft in the middle. That is the key. I think that is the eggs. I really

My granny was right on that and her bacon sandwiches were legendary.

That is fluffy! It is like eating northern clouds! Now he is turning

into a poet. Right, if there is a skill or tip

you would like me to demonstrate on the show, perhaps there is help you

need with a cooking technique, then drop me a line.

That is at: Right, what are we cooking fored a

yoom -- Adam at the end of the show? It could be lobster Thai-

style crab cakes. Served with a mango salad. Or it could be food

hell, cauliflower. It is cooked with vegetable stock, added to some

double cream and blue cheese beignets.

I tried to make it look elaborate. You will have to wait until the end

of the show to see the results. Now, it is time for Great British

Menu. They are joined by Marcus Wareing. Things are getting serious

Apology for the loss of subtitles for 54 seconds

I am looking at yours, thinking, "Why didn't I think of that?"

he gets the stuffed mullet out of Can't see much of a change. He's

I love the lemon. I think it marries perfectly

Textures, olive puree, thesweetness and sourness of the lemon.

An

An average

An average score

An average score for Danielle. Will he be beaten. Now mackerel is

coming up, cooked four ways. There is a lot of work going on

there, chef. Always lots to do. have taken a simp ingredient and

trying to turn it into something sophisticated.

Phil starts to make up his plate. He adds mackerel, tops the salad

with samphire and then places an oyster on the muffins, sprinkles on

chives and puts it on a separate plate before humping hickory smoke

under a cloche. That is stunning.

It does look stunning, doesn't it? It does.

OK. Go. Nice. Very nice.

I always get worried when chefs start messing with perfection. This

is an addition. Oh, yes. I think it adds theatre to it.

But it still has the restrained, elegant perfection.

Oh! The tartare is one of the best I have tasted.

That mussel is heaven. I would be astonished if this is not in the

top threefplt This is really what the food is

about. It is rather difficult to describe

how beautiful that is. No pressure on us cooking next! No. Shall we

just stay in here! Can former champion Steven Terry match Phil's

near perfect score. He is cooking fish and shellfish Olympic rings.

Is this food you do at work? Nowhere near. It is the sort of

dish you can't practise, it involves too much practise. OK,

boys. I have never seen anything quite like it before.

That is clever? Very clever. I do think it looks so festive and

exciting and colourful. Hmm it really does.

It is good. It is good, but is it wonderful? I'm surprised with

Steven, we gave him feedback. I don't think he has gone through

this extensively enough. I am a little surprised. I am also a

little disappointed. Is it not good enough? It is not pushing the food

to different levels. The only thing that is different is the rings.

is not ground-breaking. He has very much thought of the dish as a

connection to the Olympics rather than pushing boundaries for new

techniques. Next up is Simon Rogan from the

north-west and from the north-east, Colin McGurran. Simon is first to

cook. He prim es -- impressed with ground-breaking techniques

yesterday. He has more tricks up his sleeve today.

Simon starts to plate up with a dash of a controversial Kew flower

piece. Then the lobster, cooked in lobster butter and added to the

plate it is swallowed by pickled beetroot and unusual ingredients,

foraged, something they is -- that he is becoming renowned for.

That looks amazing. Oh! That is a pretty-looking plate.

Hymn hymn! A nice clean smell. It smells beautiful. That golden

beetroot sits there beautifully. I think you have seen off the Kew

flower. I think that is a good thing.

is missing is the flower that he put on, that is the bitter itself.

It worked well for me. He has done what we asked for. This

is beautiful. It does not get much better than

this. This cooking for me is just absolutely beautiful. Oliver, I

late to disagree with you. It does get better than this. I think that

the taking away of the Kew flower takes away from the balance of the

dish. I think there is a slight flaw.

-- Cuckoo flower. I think it is a masterpiece.

From a ground-breaking pouv, it is something that you never see

anywhere else. He has done really well there.

It will be an interesting day. You can see the remaining chefs

serving up their fish dishes in 20 minutes. Still to come on Saturday

Kitchen Live, Rachel Khoo is working from the Little Paris

Kitchen, making vegetable and mushroom broth with chicken

dumplings. East meets West Midlands battle are are making their way up

the M1 tonight. That is after the Omelette Challenge! Then Adam is

finding out if he is facing food heaven or food hell it could be

lobster crab cakes or cauliflower soup.

Now, Sat Bains! A double Michelin- starred, Sat Bains! So, what are we

cooking? We are doing a desert. We are doing Bramley apples, this is a

baked Bramley apple with spiced custard and apple granita. These

are from South all. They originated in 1859.

That is the original tree there? Yes.

There is an original tree store there.

We get our logs from there. They reckon that is the original

strain. So this is what we are strain. So this is what we are

going to do. What we have here is a caramel.

I maybe wrong but each apple tree that you plant is a different apple,

I think I am right. So, what we are doing is a nice old

fashioned baked apple. So this has heritage, flavour it has depth and

history. What we are trying to do is give you something that is come

ferting for the autumn. So you are making a caramel? Yes.

You just melt sugar. So, it is more like a-to-sauce?

Yeah, you basically -- It is more like a toffee sauce? Yes, you

basically add sugar, butter, fruit, dried fruit and make a toffee. Also

we are making a custard. This is very important. That is

very flavoursome. We infuse the custard with this. We bruise it a

little bit. You have this amazing citrus note. Smell this now...

smells great. It is very seasonal.

So, all of the spices in there. The apsl rolled in the butter and

the sugar -- ap l is -- apple is. So you bake this? We do it in an

oven, a wood-fired oven. You have an incredible flavour with that.

Here we are cooking the mixture in the pan for ten minutes.

OK. I have bruised the Douglas fir, the pine.

Adam was asking if we can use our Christmas trees? If it is Douglas

fir, that is fine. Are they English trees? Yes.

This is just to infuse it a little bit. If you leave it longer, it

will be stronger, but it is beautiful.

Now I am going to add to the custard the eggs and the sugar.

Now tell us about your restaurant, you can't seem to get a table in

your place. The two stars make a big difference, is that right? N-

fairness it is a massive achievement from the team.

We are trying to put British ingredients and trying to elevate

them. So you get basic ingredients like this and we add this amazing

journey of flavours and we hopefully give you a flavour that

is ultimately British. But you also use different tech

national league neeks of cooking and all manner of stuff, but this

is more traditional? Yes. I am popping this in the oven.

A little help here with the custard. Now you put the different

techniques in your cook book. It is like a bye-byele. It must have

taken you ages to write? It took three-and-a-half years. The idea

behind it was to ultimately... Where do you start when doing a

book like that? Well, we tried to give a snapshot of flavours from

the restaurant over the last 13 years. What we ended up with, we

ended up with stories. So Glynn has a story in there which is quite

famous now. It is probably one of the most

famous stories in there. This is why one of these is good.

You have to do it quickly or it will go brown.

What we are trying to do is ensure that the apples are not acidic. So

we put this on the tray and freeze it. It gives you a beautiful

granita. There is so much sugar in the

baking pro ses... It is baked apple with custard. It is not like it is

anything too foreign. It is classical. Here is the apple. I

will get out the granita. That looks lovely.

Perfect. It is really simple. This is one of the dishes that we have

on the menu at the moment. As it is local to the restaurant, we wanted

to celebrate something famous, but look at that, that has almost

caramelised. The secret is, the actual fruit.

Looking at the fruit. It has rehydrated in the juice.

So it has made its own sauce as well.

If you smell that... It has the spices in there. It is almost

like... It smells great. It smells of winter.

Then, what we do is simpley... don't forget that the recipe from

Sat is on the website at: And I'll be sharing some favourite

recipes from the Saturday Kitchen archives on Best Bites tomorrow

morning at 10.00am on BBC Two. That smells amazing from here.

It is so simple. This is the granita. It is the shaved Bramley

apple juice and it gives amazing acidity to go with the caramelised

finish. So, tell us what that is again?

That is baked Bramley apple with spiced custard and apple granita.

How good does that look. I know you will say that this is

going to taste good. going to taste good.

The spoons are ready. I am going to attach them to my

hands. Tell us what you think? They are

flavours that people would not normally use, the pine in the

custard. People would normally use vanilla, but it is a very, very

simple dish. Very. Chefs are not so well-known

for doing puddings. So I wanted to do something simple and classical,

with the winter feeling about it. You feel comforted with it. It is

with the apple and the granita, the sour and the sweet. It is fantastic.

Now, let's go back to Bath to see what Susy has chosen to go with

Sat's sensational pudding. Sat, being in Somerset, your baked

apple put me in the mood for cider. If you pick a sweet version like

this one from Henry Weston, you feel like you are in an orchard,

but with the sweetness and the raisins, I reckon that a lucious

desert wine pips the cider to the post. So I have chosen Domaine des

Forges Coteaux du Layon 2010. It is from France. White wines from

the Loire Valley are made from a special grape that makes it perfect

for puddings like this. I love that scent. It has peaches, it has

grapefruit and of course, it has apples.

Oh, this is a wonderfully sweet, ripe, rich wine with an almost

syrup texture. That is what we need to match up to the sugar, the

butter and the pine custard, but the tang, the succulence on the

finish. It is not a heavy wine. That works so well with the apples.

Sat, you have made the perfect pudding for this time of year. I

have come up with a sweet French gem to match it. Cheers! Everybody

is diving in. There is not a lot left of that

What do you think of the wine? I am not a fan of desert wine, but this

is fantastic. It has a citrus note that picks up

so well. It is really nice. This is really good.

He is going to be slowing down on the stage tonight! That is for sure.

Now, back into the Great British Menu's fish course final. Next it

is Colin McGurran's turn to put his food in front of the judges. Have a

with purple-potato salad What have you put

It's a salad. That's why you can throw loads of components in

and every time you take a mouthful, it's like, "Wow!"

A lot of flavours on there. That's not my cup of tea.

Looks lovely. Thank you. If you can just take care.

PRUE: He has certainly used every modern technique you can almost think of.

You've got the foams, he's got the crunchy bits, the gel. Just amazing.

I'm sitting here with this picture in front of me of what I assumed he cooked before.

That looks delicious. I think he's completely overworked this dish.

It's got very muddled me.

Was perfect. Oh, should crushing sense of disappointment.

I don't think the fish, the coreingredient, is very well executed.

It is an indifferent piece of fish,- indifferently cooked, under-seasoned,

served on a bed of confused, muddled, murky flavours.

The final chefs to cook today are Nathan Outlaw, Alan Murchison

and Chris Fearon, who is taking a big risk with a brand-new dish.

First to cook is two-Michelin-starred Nathan Outlaw,

a fish specialist from the Cornish coast.

He's cooking pan-fried mackerel served on a cured mackerel roll

with a cucumber, horseradish and oyster sauce.

A little masterclass in fish cookery. Yes.

Then tops it off with a fillet of pan-fried mackerel.

OK, brilliant, thank you. Really nice. I hope it's good enough.

That looks lovely. Mm. That look BLEEP lovely.

Beautiful, fresh piece of fish. Absolutely perfectly cooked, for me.

PRUE: Oh, that fish is lovely!

As for the roll, I think that is simply divine.

This is just essentially a very, very conservative bit of cooking.

Nice cooking, not amazing cooking, but certainly not Olympian.

For me it's absolutely perfection on the plate,

but there's no fireworks.

It's not ground-breaking, but it's perfection.

An average score for today's favourite.

Can Scotland's Michelin-starred Alan Murchison do any better?

He's cooking mackerel, too,

Alan starts plating up his beetroot meringue,

then adds apple, beetroot, beetroot caviar and apple caviar.

To finish the dish off, he adds a quenelle of horseradish ice cream

and charred fillets of mackerel,

which have been marinated in a special soy sauce.

Fantastic.

Al?

I don't want to break into it.

I know, it's so beautiful.

And I like the blue plates. He's changed the plate, hasn't he?

As if it was water just lapping around that.

I love the char on the mackerel.

It brings out all the flavoursand more. It adds another element.

At an Olympic banquet,

people would really enjoy the fact of discovering this dish.

"What's that? Ooh!" There's lot of "ooh" and "ah" to this dish.

He has pushed the boundaries.He has been inventive, very creative,

but I think it's a classic case of too much.

I think it's a shame,

I think he's hit the brief. He's hit the nail on the head. It's ground-breaking to look at.

There's seriously modern techniques.

But, I think it's also gone one step too far.

Yes, it's gone too far. It needs to come back a bit.

I've eaten enough mackerel for one day!LAUGHTER

A good score for Alan. Will last year's winner Chris Fearon be able to match it?

He almost wasn't allowed to cook his fish course today,

deemed to be his weakest dish by the judges,

so he's putting everything on the line with a new idea.

Chris is now cooking scallops with braised pig cheeks

and textures of carrot.

Chris is attempting to push the boundaries by serving his carrots in a variety of ways -

the most original being carrot cake.

At the crucial stage of cooking his scallops,

Chris goes into total meltdown.

BLEEP. Steady head, chef.

With all eyes on him, he starts building his plate

with carrot puree.

GREAT BRITISH MENU FKI P232W/02 BRD470889

.

I think it is a more pretty-looking dish than before.

We've got a bit of scallop in there, we've got beetroot,

which I think is absolutely delicious.

It's a massive improvement on his last outing.

It shows a little bit more care and attention.

There's some nice ideas going on. But, the scallops are slightly overcooked.

I think the cheek is a little bit dry.

I ate a bit of carrot cake with my rather overcooked scallop

and it's delicious. Carrot cake is quite a nice idea.

You're absolutely right with thescallop, it's a little bit average.

Cooking complete, all the chefs can do now

is anxiously await the judges' feedback.

Good evening, chefs. ALL: Good evening.

How's it been out there?

Tough. Chaotic.

Obviously, we've eaten some amazing dishes today

and some of them were, quite frankly, not so amazing.

It's now time to announce the rankings in reverse order. So...

In eighth place today...

..it's...

..Stephen Terry.

In seventh place...

..Chris Fearon.

In sixth place...

..it's...

..Colin.

So in fifth place...

..it's...

..Daniel.

So, in fourth place...

..it's...

Nathan. That means Phil,

Simon, Alan, congratulations.

One of your dishes will be cooked at the Olympic feast. Well done.

Right

Right it

Right it is

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

also helps us to decide what Adam is eating.

Who is first on the line? I think it is Katherine from Essex. What is

your question for us? I am cooking a goose for Christmas. I need top

tips and what should I cook it with? Goose and stuffing? Well,

goose is fatty, so you need a berry or tart to -- something tart to

cook with it. It could be stuffed with a mince and also cranberries

pickled in vinegar. We have done that before. And would you cook the

goose slowly? Yes, you want to render the fat away. Cook it for a

minimum of two hours. Nice and slow at 120 to 140 degrees. Keep basting

it. With will be lovely. And remember the berries. What dish

would you like to see at the end of the show, food heaven or food hell?

Well, I am torn, I love Coulson saup, -- cauliflower soup, but I

also love Adam on the shows. So, food heaven.

Raichally, what is your question -- Rachel, what is your question for

us? Well, I have a shoulder pork. I would like to know how to cook

pulled pork. That is your question, Glynn.

nice low oven, 140, some water in the bottom of a pan with root veg.

With the meat on it. Cover it. Then take it out after the cooking, it

should be lovely and tender. You are looking at about five

hours? Yes, nice and slow. So get up early in the morning.

may get a couple of more visitors. Remember that water in the tray.

I am looking to do lunch at 2.00pm? Lunch at 2.00pm. You could put it

on overnight if you are worried. There you go. What dish would you

like to see, food heaven or food hell? Definitely, food heaven. My

favourite. Charlotte, are you there. How old

are you Charlotte? 12 years old! What would you like

us to answer for you today? How do you make cookies.

Ous Butter and sugar. I use a light brown one. Cream it in the bowl.

Add eggs and bicarbonate of soda. Then you can fold in chocolate

chips, and pop them in the fridge or spoon them out on a tray or use

an ice-cream spoon. Stay on the line, after this, I will send you

the recipe. What would you like to see, food heaven or food hell?

hymn, food hell. It is Adam, would you like to

change your mind? No! Adam will dance for you now for ten seconds

if you change your mind! Go on, Adam. Go! I don't normally do this.

Charlotte, would you like to change your mind now? No! LAUGHTER! Well,

moving on! And that's the gift of dance! Now, the Omelette Challenge.

The usual rules apply a three-egg omelette, cooked as fast as you can.

Let's put the clocks on the screens please.

The usual rules, a three-egg omelette. Are you ready? No! Whoa!

You said you were not bothered! not! Three, two, one, go! This is

not an omelette! That's not an omelette! What is that? Whoa, what

is that?! Glynn, you did it very quick. 23.88 seconds. That puts you

in fifth place, but you are not going on the board as you left half

of it in the pan. Sat? I'm used to... Sat, I'm going

to guilty you that. You did it extremely quick.

Really? You did it quicker than all of these guys here, apart from the

middle by a second out. Now, Christmas is fast approaching

and we'd like you to send us your festive food questions which we'll

try and answer in one of our special Christmas shows. Maybe you

want some ideas for what to do with your left overs or perhaps you'd

like a quick but different sauce to go with the turkey itself? Whatever

you need we're here to help! You can find out how to get your

questions to us on the website, bbc.co.uk/saturdaykitchen. So get

posting and hopefully we can sort you out with a nice recipe for

Now, it is Rachel Khoo's Little Paris Kitchen. She is serving om

Apology for the loss of subtitles for 54 seconds

And then... I've like, only got one socket

You want to blend it While that's coming to the boil,

To make a quenelle, you have a spoon

and then you just rock it back and forth.

Like that.

Just get a nice shape.

You don't have to make perfect dumplings,

this is just a good way of portioning it

cos you want them roughly the same size so they cook evenly.

Drop your dumplings into the soup.

They should be ready in less than five minutes.

A minute before they're finished, you can throw in the mushrooms.

I like my mushrooms when they still have a bit of a bite to them.

All you need now is some chopped parsley.

The dumplings have risen to the top- so you know they're cooked.

They're kind of trying to come out.

Crazy!

And that is ready to eat.

You could serve these quenelles on their own with a bechamel sauce

or like the French, with a tomato sauce.

Mmm, I love the smell of this -

reminds me of my early days in Paris.

When I was all on my own! And had no friends!

Apart from French guys who were trying to chat me up!

Garnish with a bit of parsley on top.

A steaming bowl of chicken dumpling soup.

Homage to my grandma.

This is my light take on the classic quenelle of the Lyon-Alpes region and I love it!

Springtime in Paris means socialising,

so I'm throwing a little drinks party at my friend's house.

In true Parisian style, you always have to serve food as well.

But over here, you can't just get away with a bowl of crisps.

Each week, Stephane travels three hours from Normandy

to set up his oyster stall for the weekend.

Bonjour!

Bonjour, hello.

I'm having a little aperitif tonight with my friends

and I want to serve some oysters.

OK. So you're the man to come to.

I'm going to try the sweeter oysters from the east coast of Normandy.

It's important to open them well

because the oyster farmer works during three years

to get something like that.

Three years of work, you want to take care when you open the oysters.

Of course, of course.

I saw it in your eyes, you love oysters.SHE LAUGHS

Very true, I love oysters.

At the beginning it's quite salty but at the end it's sweeter.

It's what I want to show you. Yeah, it's very good.

I think that would be delicious. If you could do one dozen of each.

One of each? That'd be great, thank you.

We have got another tradition. Yeah. We put one more.

Oh, I like that tradition! Yeah? Yeah!

One for luck.SHE LAUGHS

Merci!

Armed with two dozen oysters,

I'm off to my friend Benjamin's house to prepare my next recipe.

Benjamin may have worked in some of the most talked-about restaurants in France

and helps run one of Paris' biggest food fairs,

but today he'll be MY sous chef.

Parisians love oysters, don't they? Yeah.

Parisians love oysters, don't they? Yeah.

You can't go wrong with oysters? No.

Oyster purists would frown upon eating anything

but the oyster itself,

but I'm going to make three delicious garnishes

to take the edge off swallowing one.

My first one is a true classic.

I'm going to make a traditional mignonette, which is shallot with red wine vinegar.

First, finely dice your shallots.

You want it quite fine.

Red wine vinegar with my shallot.

A couple of tablespoons.

I might use a little bit of salt in there.

A pinch of sugar with your mignonette.

Let it sit for a little while.

'Benjamin is shucking my oysters.

'You should do this just before your guests arrive

'to make sure they remain fresh.'

You should seriously be careful with oysters.

If it's open, it's... Just fold it like that.

It's really important, they have to be alive.

Yes. The oyster has to be alive.

'The rule is simple, if the oyster is already open, DO NOT eat it!

'My second garnish is an apple and Calvados mignonette

'and is a tribute to where the oysters come from.'

With this little condiment - I was inspired by Normandy

because they obviously have a lot of apples.

You want to chop it into fine little cubes.

You need a tiny bit of Calvados.

'But an apple brandy would work just as well.'

Some cider vinegar.

'Add a pinch of salt and leave to stand

'so the apples can soak up the flavour of the Calvados.'

Are you done? Yeah! You know what, you could do my watermelon.

'My sous chef is helping me out with my third garnish,

'which I'm giving an Asian twist.'

What are you using with this? Watermelon, cucumber. Yeah.

And rice vinegar.

That's fine.

Oh, my goodness! Your cubes are so much better than my cubes!

You could just do my cucumber. All right, the same? Look at him go!

Watch those fingers!

OK, so put the cucumber in. Go for it.

I think the colours look great, don't they? Yeah.

'Add two tablespoons of rice vinegar.'

OK.

I think that's quite good, Yeah. It's perfect. Yeah, cool.actually.

Let's put it in our little dishes.

'You only need about half a teaspoon of the condiments on each oyster,

'as they should enhance not mask the flavour.

'Each bowl should be enough for 12 to 15 oysters.'

OK.

'All we need now are the guests.'

DOOR BELL RINGS

Hi, how are you? Hey, how you doing?

Whoo! Great.

A little aperitif. Yes.

I'm going to have more.

It's really good, like cucumber and rice vinegar with watermelon

is just, like, perfect.

And from hosting a Parisian party to being a guest at one...

Right,

Right, it

Right, it is

Right, it is that time of the show to find out if Adam is facing food

heaven or food hell. Food heaven is a lovely collection of seafood.

Crab with a bit of lobster. There is lime, ginger and chilli. Or,

there is a pile of cauliflower there. Charlotte seemed to like the

cauliflower, no amount of dancing would change her mind. Did it work

on these two? It did. They have chosen food heaven for you. So,

let's loose that out of the way. You have this. We are making crab

cakes first of all. These guys can get on and do that.

First, I will make a dressing. This First, I will make a dressing. This

is done in two parts. We have rice wine vinegar and water

in there. Then sugar. That is a lot of sugar? This makes

a syrup it take as lot of the heat from the chilli.

So the guys are making the crab cakes. A tiny bit of mashed potato.

Chilli, lime juice, ginger and chopped coriander there. Then you

flour them and breadcrumb there them. This is mango. It has a stone

in it that shape. So cutting around it, follow the shape of the mango.

The stain is the same shape. Then when you -- the stone is the

same shape. When you peel it, you can follow it around.

This makes a little sauce to go with this. So there is vanilla. You

would not necessarily put vanilla and seafood together, but it works.

You believe you. Then you take the mango and throw

it in the blender and blitz it. Also add lime juice.

Mango disco! Then with the have sauce happening here. The guys are

looking good with the crab cake mixture.

This is fresh white crab meat. It is just one of the best things in

the world. It is my favourite of all of the

shellfish. It just is. I think that lobster is

great, but I think it is overrated too much. The crab for the price of

what you can get it for is Try it and tell me what you think.

Do I need a spoon? Also with the vanilla, it make it is look so

pretty. See, I'm happy with that! See how

simple that was. Next we take the sauce. That is the chilli and

everything else. That goes in there. Put the lid on and blend that.

Keep blending it and it will change colour and cool down.

As it cools down it creates a syrup. Then we take that and place it into

a bottle. Next we take the lobster.

That is so simp! Yeah, that is it. Now we take the lobster.

The guys have done everything else with the crab cakes.

Lobster is so much more accessible. The crab takes a bit more effort.

You have the strengthth of a bear! A lobster-eating northern bear!

you cut the lobster in pieces into nice chunks. Using the claw... How

are you doing, guys? The crab balls there? These you can place in the

fridge to firm up as well. That is really nice.

On a lobster there is one large claw and one small one. See the

sizes? Yes. This is like a knife and a fork for

the lobster. One holds the stuff, the other rips it.

Then all I will do is poach this in a little bit of butter to warm it

through. You can explain what has gone in

the crab cakes, Glynn. We have mixed the potato and chilli.

Thank with the crab and made them into balls and that is in the fryer.

Can you pick the frisee, that is frisee lettuce. Use the centre,

this is sweeter. The outer leaves are bitter. Then there is lamb's

lettuce. And then a tiny bit of watercress which is really nice as

well. Then I will lift these out. If you wanted to you can serve it

with the chilli jam which is really, really nice. But hopefully over

here... We have our nice little lobster here.

It is so swift. It is swift with three in the

kitchen! Use the dressing and chilli oil in the salad.

I forgot, how many are in the cast? It is big, it is like 27.

You may have to do some more Yorkshire puddings. There are

another six here to take with you. Fantastic. They will finally like

me! I think you may have to send Charlotte a ticket. That is the

thing. Well, she might bring me

cauliflower! That is the mango. Nice and simple and then we add the

lobster on it. The colours of the lobster and the mango are lovely to

me. Then we grab some salad on there and we put a couple of these

on. Lovely. Don't forget the chilli jam that

goes with it. This is powerful. And there you

have it. My crab cakes with butter- poached lobster, mango dressing and

Chile jam. Dive in and tell us what you think of that one? I... Just...

Love... You! The mango really works with the seafood.

Hymn hymn! -- yum! That is a lovely mixture.

To go with this, Susy has chosen a Yali Wetland Sauvignon Blanc 2012

from Majestic Wines. It is priced at �5.989.

-- �5.99. This is really good.

Watermelon is another good one. That makes a great pickle.

I think that the mixture of that and the sauce give it is a little

bit of a kick. Have that with a little bit of wine.

You have rehearsals again tonight. When is it coming out? The 27th we

open. Well, that's all from us today on

Saturday Kitchen Live. Thanks to Glynn Purnell, Sat Bains and Adam

Garcia. Cheers to Susy Atkins for the wine choices. All of today's