17/12/2011 Saturday Kitchen

Good morning sham it is nice and quiet here now, but things are

going to get busier, with this lot! This is a different Saturday

And welcome to the show. Cooking with you live in the studio are two

of my all-time culinary heroes. First, a man who made Yorkshire men

on TV cool, it is fair to say I would not be standing here without

him. His knowledge of cookery has been an inspiration to every chef

it is the brilliant, Brian Turner. Next to him, in my opinion, is one

of the greatest chefs to have ever worked in this country. He

collected a staggering six Michelin stars at Le Gavroche it is Michel

Roux Senior. Good morning to you both. On the menus, Brian, you are

cooking first? Yes, we are doing a duck dish, braised, served with

peas. It is delicious. Even he like it is! This is great for Christmas.

You can do it with duck or goose it requires a lot of time in the oven?

A long, slow cooking. Then leave it. Plenty of time to

drink in between. Happy with that Michel? Lovely.

What are you cooking? This is spiced roasted pineapple with

coconut rum ice cream. This is something from your travels,

you worked in the Caribbean? Yes. It is quickly done. Not two-and-a-

half hours! And you have star anise in there, cloves, so lots of

wintery flavours. Yes.

We have a brilliant line up of foodie films from the BBC archive.

Today it is Rick Stein, Lorraine Pascale and the fabulous Keith

Floyd. Now, our guest, we have seen her in

Emmerdale, in Holby General, it is the fabulous, Patsy Kensit. Great

to have you on the show. Good morning.

I know you are not feeling well, a little growingy? No, no, not

growingy. Just a cold. I'm doing panto mine today, so it is two

shows and a gruelling schedule. But you are here to eat today?

Today, we have something based on your favourite ingredient, food

heaven or the nightmare ingredient food hell.

There are a lot of studio guests here to choose from them today, so,

what would it be? I love food. So scrambled eggs at this time of the

morning, that is what I'm thinking. So, eggs are fen, what about the

dreaded food hell? I don't like offal and trout. I think that you

know that. It is a good job I do know it, I'm

cooking it at the end of the show. So hen's eggs or trout.

I have a classic smoke smoke. I know you will like this -- it is

smoked salmon Scotch egg wtih chive beurre blanc.

It is a Scotch elserved with wilted spinach and a fabulous chive beurre

blanc, cooked by Michel. That I'm swinging the vote.

Or food hell it could be trout trout trout.

It is trout. You have to wait until the end of

the show to see which one Patsy gets.

Now, we have invited Gareth Malone today and some of the Military

Wives Choir. You are doing a rendition for us later on? Yes,

Sleigh Bells will be ringing later! A little nervous? ALL SPEAK AT ONCE

Yes! They will be fine. First of all, I want to

congratulate you for turning that fella there into some form of

singing. I don't know what it is?! I did my best, but these ladies

have gone to a level that I could never have imagined.

It has been incredible. What has it been like for you, a

lot of your husbands and partners did not know anything about it?

It has been an honour. We are loving everything second.

Long may it continue it is for two great causes? Yes, all of the

profits go to their charities. So, this is your high light week?!

Of course! Yes. You are helping us choose what

Patsy is eating at the end of the show. If you would like to call us,

call this number: If you get on the show we are

asking if Patsy should be getting food heaven or food hell. So, start

thinking. Normally at this time on a Saturday morning, the first chef

is tucked in an armchair with his copy of the Racing Post it is the

brilliant Brian Turner. Whey wanted for this Christmas special was you

and Michel Roux. I am not joking. I worked with you when I was 11 years

old? I think it was slightly younger.

Maybe nine years old? Yes. Some of the dishs are still on the

menu? You are right. What is on the menu today? We are

What is on the menu today? We are duck.

If you can chop the lardons here. I need you to get the Gibb lets,

never throw them away, we need to get them in the dish there for the

gravy. This is a question of organising

time. Now, this is dry cured bacon,

bution can use dry cured streaky bacon, that is fine? This is larger

pieces, rather than taking bacon and chopping it up. So we get

really good flavour. You can buy pancetta done like

this? Listen, pancetta is not British. You can buy good, British

bacon. I know why you have got us on today, because the French and

the British are having arguments in Government, we'll sort it out

between the two of us, mate! If you can put that there, I will be

grateful. Let's have a look at the duck. It's

been dry-plucked. I will take out this fat at the end here. Just to

make it look pretty... People are on about duck, there is not a lot

of Aylesbury duck out there? There is only one person does it, up in

Aylesbury. Did you know that originally Aylesbury ducks kept to

that part of the world, they would live inside the cottage of the farm

workers. They had beds for them on the window sills.

Is this when he was younger? This is one of his stories. I'm sure you

are right. They did the same in France.

They did it, it does make sense. This makes great flavours.

Can I check this, this is the Gibb let's, all of the fat, and bought

in stock? That is great. A bit of chicken stock. You don't have to

look to find duck stock. Chicken stock works just as well, but the

trick here is we tonight have the time, but if I were at home, you

need to rerpd the fat down and get a really nice colour so get the

duck in there and seer it. It is then caramelised on the

outside and bags of flavour. What is that for? Oh, of course.

Right, the thing I want to show you now is to prick this with a fork to

get rid of that excess fat. Duck fat is lovely, if you have

time to get duck, the fat coming out here, keep the fat for the

roast potatoes, but if you have not, don't worry about it.

You can buy it done now, the goose fat and duck fat? You can. What I

was about to say, the lardons, we have not cooked them in water to

take the salt out. So remember that. When you taste the sauce, you will

know what it is like. We have stock here that we prepared earlier on.

How long would you cook that for with the Gibb let's in? 20 minutes.

Then stand back a little bit. Be careful. Then pour it on. I have

turned the heat off. We can't see him! Now you have to

ask for the Gibb let's nowadays? You do.

And the liver, in fact if you have the liver... Sorry, put that in

there for me, please. I will put that underneath there.

Now, I will put this in the oven. That's the secret. Once it is in

the oven now we can start panicking. You have bags of time. In the foil

about 150 to 160 degrees. That duck there was about two-and-a-half

kilos, it would take up to three hours to cook, but halfway through,

take the top off and baste it. A lot of people are cooking goose

as well? It is long-term cooking? The secret with Christmas, the last

thing you want to do is to produce a dish that challenges you. This is

nice and easy. You put it in the oven, it is easy.

So, what I have done, I have taken it out after about three hours. I

have my gravy that I am going to use here, but what is important is

to keep the duck and let it actually rest for a while.

A good 20 minutes, snok Now a lot of people with duck -- now, a lot

of people with duck check to see if the Joyces are clear, so this is no

problem? Yes, this is great. Here, we have the garnishes, is a

minutes in before the end we put these in here. The duck is out, I

have everything here ready to reduce.

If you have a question for me, Brian or Michel on the show, call

us on : You can find Brian's recipe along with all of the other recipes

on the show at: Now, we finish the sauce off with

peas, chopped herbs and some lettuce. Now, peas and lettuce

became known as a la Francais, but if you read the history books...

Patsy, they have a bit of a history these two! If you read the history

books it tells you that peas with duck was classic British, but they

were not frozen peas in those days. That was the start of your career,

frozen peas? Absolutely right. It was the start of his career as

well. Patsy did the frozen pea advert.

My first job was The Great Gatsby. After that film I got the ad for

Bird's Eye. Wonderful.

I was under contract to them for, gosh, about ten years.

But what was interesting about the commercials, it was Tony Scott and

Adrian Lyne they directed the commercials then went to the States

to become big directors. This is where we went wrong, Brian.

Now? To remind you, put those in there 15 minutes before the end.

I'm about to put the peas in, now the herbs that you have chopped.

Which are sage, parsley and mint. Can you cut that into a thin strip

for me, please. You never stop talking or working,

Brian. Nothing has changed. smells like Christmas! That's not

the food it is the Christmas tree! Excuse me! So, everything comes

together. I was taught to cook by the French, in the French style.

Bags of butter in there. You are looking trim these days,

how do you do that? Don't answer that! We have the leg here. Four

nice portions. I will cut that in half. So we have a bit of thigh

there. This bit off the end. The bone is fine.

Says he. I need to do two plates.

Did you remove the wish bone? didn't chef. You know that, I told

you that in rehearsal. I will not do it, it is too much fussy work.

For you it is! Do you want the lettuce in? Now he is ignoring me.

I love it. Who is that person over there? I am

sure I have seen him somewhere before.

Did you taste that, chef? There you go, more salt. I could smell it

needed more salt. There we go, we have onions,

lardons, we have peas, we have lettuce. Yes a really nice colour

on there. So, tell us what that is again?

That is English duck, cooked a la English with peas and lettuce.

Quite topical at the moment, there you go! What a great dish for

Christmas that would be. There you go. You get to dive into

this. I don't know if you have ever had duck for breakfast.

There is an extra plate. There is an extra plate.

Dive into that. It is not all for you, Emily!

Really?! The secret of this show is that basically it is every man for

himself! And every woman! Don't spill it down your front please.

Goose, the same way? Yes. You could do it with chicken. Ast

bags of flavour in there. Happy with that? I can taste the

mint on the peas it is delicious. That is because you put it in the

last minute so that the flavour flavours do not die.

We need wine to go with this. We sent Peter Richards to Wiltshire.

What did he choose to go with Brian's delicious duck? I'm at

Steam, the Museum of the Great Western Railway in Swindon, but I

can't hang around here all day. I have serious wine-spotting to do in

town. Full steam ahead! Red wine lovers can fill their boots when it

comes to Brian's duck. It is a classic dish that goes with loads

of different reds. If you have a personal favourite, go for that one.

Ensure it is full of character to withstand the meat. Now, there is

PinotNoir or this wine from the south of Chile, but I have this

wonderful wine at a fantastic price, ladies and gentlemen, I give you

Crozes-Hermtiag. Unlike Chilean PinotNoir, this is

Latin American it is not so obvious, but it grows on you. It needs food

to come into its own it is made from the Syria grape variety in the

north of France it has a wonderful meaty and pepperey aroma. It

invites you to take another bite of the duck. It has beautiful flavours

that work well with the sage, the mint and the peas. It is elegant in

weight and it will not overwhelm the dish, but refresh the palette.

It is great with the bacon and the stock. So, Brian, it is a beautiful,

classic dish and here is a very refined wine to go with it.

Well, the food is going down well. Emily has not passed it on to

anyone else, she has kept it there. What about the wine? It has a

lightness to it. It has wonderful flavours and a nice length to it.

It goes well with the duck. And a barg in, �8. 99.

-- and a bargain at �8.99. What do you think of it? I have not

eaten anything! Michel? It is wonderful. A dish that can be ready

in advance. Perfect for Christmas. You can be joining us here. Just

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

telephone phone number. Get writing, don't forget to put a stamp on your

envelopes, please. Later on, the guy at the end of the table is

giving us a masterclass in des serts, what are you cooking? Spiced

roasted pineapple with coconut rum ice cream. I think it will be nice.

Quick and sharp. It is lovely, I know the coconut

ice-cream he buy it is from, it is really beautiful.

Still the same supplier! Now, it is time for our weekly visit to the

always inspiring Rick Stein. He starts the day on the hunt for

Apology for the loss of subtitles for 51 seconds

Here you have this fish. You season it with salt and lots of black

purpose. You have lots of strong flavours, first of all anchovy

fillets. Go for a good brand. Next add preserve lemon. That is

not ordinary, they are all soft and sharp. Then put in roasted red

peppers. Lots of those roasted in the oven. Then some sun dried

tomatos. After that, soak saffron in water and spread it over the top

of the stuving. -- stuffing. Add lots of Virgin

olive oil, lots of it down the middle. Now tie the monkfish up

with lots of stroing. This is why the French call this like a leg of

lamb as it is stuffed and tied it looks satisfying. That goes in the

oven for about 25 minutes at gas mark six, but before you put it in,

roll it in a coating of thyme, sea salt and black pepper.

Right, that is at that minutes up. Let's have a look at this, then.

Yes, just look at that brilliant. I must admit, that is pretty

appetising. I will lift this out of the

roasting tray. We will make the sauce in a minute with the Joyces

in the roasting tray. This is like a proper Sunday roast with the

gravy made from the pan, the scrapings of the pan -- juices.

You can see how moist the slices are. A little bit undercooked. That

is how it should be. Any longer it would not taste so good. The gravy

it is like making gravy from a joint of meat.

All of those caramelised flavours. Then pass it through a sieve and

Reduce it down Before serving, add some capers

A monkfish of this size, would do about six people so it's very economical.

I first had it last summer in Italy during the World Cup.

Was it the football or was it the dish that made it unforgettable?

One of the things I've picked up on this trip to Naples is seafood antipasta.

A dish I got the other day was Tonno Con Fagioli.

That's tuna with beans - in this case cannellini beans.

You take some nice thick chunks of tuna and coat them with salt

for 20 minutes just to give them a nice salting.

Brush it off and rinse them.

Then you prepare in a pan slices of garlic, olive oil and onion.

Sweat that off until everything's nice and soft.

Then add some thyme, bay leaf and some slices of lemon.

Put the tuna on top and cover it with good extra virgin olive oil

over the top of the tuna.

Bring that up to the boil, let it bubble, then take it off

and let it go quite cold, preferably for 24 hoursso it picks up all those flavours.

Take the cannellini beans. Make sure they're well-cooked, nice and soft.

Pour them into a bowl, add plenty of extra virgin olive oil.

About three ounces - plenty! Add plenty of lemon juice.

Out here, the Procida lemons are not too tart so you can add lots of it.

Back in England, less. Maybe the juice of ONE lemon.

Crush plenty of garlic on a chopping board with salt.

That makes it easier to go into a paste.

And you drop that in.

Now you add loads of parsley, lots and lots of red onions.

Make sure they're freshly sliced and nice and hot.

You want hot onions.

Take your tuna, take out those black bits, flake up the rest and add that.

Finally, a bit of salt and pepper. Check the seasoning.

Turn it all over and eat it at once.

Some

Some great

Some great seafood

Some great seafood dishes for you to try this weekend. Now, I have

travelled all around the Mediterranean this summer. I spent

time in Italy. Something that I came across were these fabulous am

alif I lemons. -- Amalfi.

Now, I'm going to create a lemon souffle, using ready-made custard

from the supermarket. Stop laughing, cameraman! Watch.

All of the girls are bueing. We have just put lemon zest in there,

egg whites, ied -- ready-made custard and buttered and sugared

the moulds. I want to show you what you can do this Christmas very

quickly. You take the buttered moulds and I will do a tweel basket

with this and starve with ice-cream. So, you take the moulds like that

clean them up like that. Then with your finger go around the

edge. That is your thumb, chef.

Thank you very much, Brian. Anything to help.

Always remember to prod the duck skin before you put it in the oven!

Thank you, James. That's a draw so far! Got it! We mentioned were

Brian was cooking you started out at four years old. An incredible

journey. Yes, a very long career. I'm 44

next year and 40 years in the business. I have worked every year

of my life since I was four. We watched you when you were doing,

Who Do You Think You Are, the journey you had gone on, even you

were surprised at some of the family members? My father was, he's

been dead many years, but he was in prison... A great character! Yes,

flaws and all. I came from a very poor background. I have managed to

have the most incredible life inspite of not having very much

growing up. I had a great childhood, my mother was a wonderful woman. So

I feel blessed. An incredible journey going through

the film credits, 40 film credits? Probably.

You mentioned the Mia Faro one, that was The Great Gatsby. Then you

went on to play her later on? her and then after that film I went

to Russia for nine months and played Elizabeth Taylor's daughter

in a film called the Bluebird. As you do.

I worked. I didn't go to acting school. I went to a convent. I have

had an incredible life. A great journey.

You are probably wondering what I am doing, but I am creating

Christmas declarations. I have a little tweel mix which I

am creating the baskets out of tweel mix.

Was that white chocolate. No, it is icing sugar, flour and

butter, you allow it to cool and then pipe it out. It makes the

biscuits. The sauce, raps by sauce. I will sieve that

Add a little bit of icing sugar. Moving tonne the other movies,

Lethal Weapon? That was 100 years ago! But it has all been good.

And music as well. You have dabbled in everything.

TV as well. But music as well? I think that is

questionable. You got to number seven, didn't

you! It was number two, actually! We will shoot the researcher.

The Pet Shop Boys wrote a song. They turned a lot of buttons to put

me in tune. Singing was not my forte.

We tried that with Brian Turner. Tell us what you are doing now?

am doing Snow White and the Seven Dwarfs in Bromley.

It is a lovely cast. Can Barney Harwood, he is from Blue

Peter. He is great. David Sphynx, Ben Harlow. It is a

lovely show. We are packing them in. You are playing the villain? Yes,

the wicked Queen. It is lovely being a badie. I am loving it.

That is very hard, you are doing a show whies a day? It is a

discipline theatre, and pant mine is a whole different thing it is

two shows every day. We close on January the 8th. It is a long hall.

But I'm loving it. It is a lovely company. It's good fun.

I think if you are making children laugh at Christmas it is a nice

thing to do for the soul. Right, I am not just metsing around

if you have time this Christmas -- I am not just messing around, these

are the little sugar cages. I can see, so that is just sugar?

It is just sugar and put around the ladel.

You stopped the cooking of the caramel by putting the pan in the

water. That was skill. Thank you very much. I learned it

from him. I knew it! Now, the business kits

want a little longer. The souffle needs another two minutes.

So, what is next for Patsy Kensit? Is there film you want to go back

into? Something on the cards? don't have anything lined up,

ambitions outside of Britain really. I feel that is my home.

This is your home? I left Holby last year, I have been a full-time

mum for the last ten months. It's been amazing. I'm love ing... My

eldest son is 19, my youngest is 12. It has gone so quickly. James is a

man now. I'm loving these last moments with my youngest. He is

minutes away from not wanting to do anything with me. They are going

through that stage. The teen thing. I don't know anything about that!

They come back, but I am cherishes this time. I have to work. I do

lots of voicovers. We will see what happens. I don't know what is in

the future, or on the cards. Would you like to be in a choir?! I have

a very deep voice. I think that is part proposal! I think you guys are

going to be number one, aren't you? I don't want to count my chickens

before they hatch, but we are working hard. It is a working

process. You are favourites? I think so, 1-4.

It sounds good. There you go. Right, these biscuits.

The thing about these are that when they are warm, they are pliable. As

they are cool, you can stick them on the tree.

It is a Yorkshire Christmas declaration that, mate.

It brings new meaning to the edible tree! Now, at this point, hopefully

in time we should see Michel's son, Alain Roux changing the souffles at

the back of the oven! I am panicking, I haven't seen what they

are like. And we put that on there... When I

am cooking, I do a meal plan. The time I have to put this in and that

in. I'm impressed you do all of this.

At this moment in time people are shouting at me, but they have gone

quiet, that is worrying me! We put that on there... Then we take the

basket... ALL SPEAK AT ONCE APPLAUSE

And there is more! Pineapple chef! And we take the souffle out of the

oven... ALL SPEAK AT ONCE Aw! very impressed with that.

Can I tell you that lemon souffle is my favourite thing. So this is a

heaven thing for me. There you go, all done in seven

minutes. Dive in... It is so pretty I don't want to... Oh! Then you

take the sauce, and you can put it there too.

Michel? It looks good. I'm sure at that it tastes good. It gives

confidence to people to buy the kst ard. If people are worried, --

custard. If people can do it, they can do it. Right, good. See you in

2013, chef! Right, what is Patsy eating at the end of the show, a

special hen's egg, smoked salmon Scotch egg wtih chive beurre blanc.

Or Patsy could be facing food hell, the trout. It is served golden

brown with the skin removed and served with French beans, little

gem lettuce and capers and almonds. You get to help decide what is

Patsy's fate today. Brian? Scotch egg for me. Perfect.

Michel? It is boring but I agree with him! Well, you will have to

wait until the end of the show to see the final result. Now, time for

more simple and stunning baking ideas from Lorraine Pascale. Today,

she is making a stunning chocolate These are the fruits

to transform a boring 200 grams of butter

So, 140 grams of flour in there, 60 grams of cocoa powder,

a pinch of salt,

and two teaspoons of baking powder.

That's all the dry goods. I'm going to add the dry goods and the eggs in two lots.

Two eggs first, crack them into the bowl,

eggs, free-range if you can,

and half the flour,

and give it a mix.

I make my cakes this way cos I think it's the best way to make cakes.

I prefer to use plain flour and not self-raising

because I use baking powder with it,

and you can adjust the amount it rises.

Because often cakes dip in the middle, or don't rise properly.

A quick whisk.

I also find this way, it stops the mixture from curdling.

Another two eggs.

And then the rest of the powdered mix in like that.

Get it all incorporated.

Oh, that looks so chocolatey!

And then into the pan.

OK, in it goes.

Scrape it all out. You don't want to waste any.

So I've got my tin here,

and I've lined it with greaseproof.

Level it out. OK, this goes into the oven

for 30 to 40 minutes at 180 degrees.

Now the chocolate buttercream, yum! Love it.

250 grams of softened butter and 500 of icing sugar.

That's fine. And then, mixer on.

Tea towel. To stop the icing sugar from flying around,

I always put a tea towel over the top.

Go slowly at first, and then whack it up.

Lovely.

OK, so let that beat.

Get it nice and creamy and light and fluffy.

Then 100 grams of melted chocolate. It smells really good.

And make sure it's been cooled, cos if you add it when it's too hot,

it'll just curdle, and the mixture will go into a big mess.

Just give that a quick mix.

And I find the best way to melt chocolate is in the microwave,

Now for my cake. I've got my cake in the tin. It's nice and cool.

Right, so I just peel off the paper,

and then put it on the board.

Get a dollop of buttercream, and that'll act like glue.

And I've used the bottom as the top because it's lovely and flat.

So just mark it all the way round.

And if you don't have one of these turntables,

you can use a bowl upside-down with a tray on it.

Just saw all the way through.

A nice big dollop of buttercream.

And then just smooth it all the way round.

OK. Top goes on.

Squish it down a bit. And then the sides and top.

And then once you've done that, just hold the knife in one position,

turn the board all the way round, and then off.

And then we can smooth these edges into the centre.

I'm going to put it in the fridge now so it can harden,

When the buttercream has set, and it takes about 15 minutes or so,

you can do the second layer.

If you do two layers, it is much easier to make it nice and straight

with good squared-off edges.

Now for the magic bit,

putting the cigarillos on the cake.

Just put them at right angles, make sure they're at right angles,

and then all the way round,

So now the raspberries go on.

I just love, love raspberries.

And, you know, you could do whatever you liked with this cake.

You could use white cigarillos with white roses -

it'd look so beautiful for a wedding.

Now, that cake really is going to knock people's socks off.

Lorraine

Lorraine is

Lorraine is back

Lorraine is back with more great ideas after us here on BBC One at

11.30am. Still to come on Saturday Kitchen, Keith Lloyd in Scotland.

He is cooking venison with his new friend Jimmy music nab, who is

roasting a haunch. Classic stuff. And the three-egg omelette

challenge, Brian will have to use all of his cookery experience, to

avoid Cracking under pressure and making omelettes against the man

who literally wrote the book on eggs, it will be EGG- siting! That

is coming up live later on. What are we making for Patsy at the end

of the show? Will it be smoked salmon Scotch egg wtih chive beurre

blanc, or the food hell, pan-fried trout with caper butter and French

banes. Girls, what do you like the sound of? ALL SPEAK AT ONCE Heaven!

It's is like a hen night! Right it is time for my Christmas present. A

chance to cook with one of the greatest chefs of all time. It is

the brilliant Michel Roux! Thank you for writing that link. What are

you cooking, then, chef? Spiced roasted pineapple with coconut rum

roasted pineapple with coconut rum ice cream.

So, milk and cream first of all we bring to the boil? Yes. The milk

first, then the coconut milk after. So that goes in there.

Thank you. Don't start, I'm working! Mind your

fingers! I'm moving the top. I don't know what to buy for you

later on, so I may give you the top! I'm keeping that for the

presentation. OK. Is that it? Finished? No, we

cut the bottom part now! About two centimetres.

That's it. Then we have a nice stable base.

We peel by following the mine apple all around the outside.

Now, you have been a passionate lover of desserts all of your life.

You are writing a book I understand? Yes, full of desserts

from all around the world. He has mixed up all of the recipes!

Nothing from you, though! I have pineapple, which I love. It is

spicy. But you got this from the

Caribbean? I was working on a ship, a liner.

I found out that the pineapple were in season in the Caribbean. This

was a good idea with the spices from Vietnam. So I love the spices.

I will take this knife and get rid of the nasty eyes. I will do a

lovely little... There with the point of the knife cut it all away

along there. This give it is the presentation?

It will be much better. I remember one of the first shows I

watched of you was with your brother? I'm sure you have not

recovered! How is he? I don't know! Who wants to know? No, he is fine.

He is fine. I've been spending a bit of time cooking with him for a

television programme. It is a new television programme, tell us about

it then, is it exciting? It is a television programme. There are ten

of them where we are going to get, well, we are being all of the

family involved, with two cousins and so on and so forth. Now, I

better put my glasses on. Now, we see. Look at that! OK? Now, I have

done enough. So, that's is it, I'm taking one when I have done this

while Brian Turner was cooking. So, this the -- this programme,

this is the first time you are cooking with so many of the family?

Yes. Even your daughter? Yes, Amy -Lee

are cooking. Albert and I. We have not been cooking for 25 years. Oh,

Brian, it was really bad! I had a week of spa afterwards! Is that

because he is so good and you were struggling to keep up with him!

Well, he said I didn't cook good enough! So, you are studding this

with cloves? So, now I'm going to put oil as I'm going to colour the

pineapple. This is rapeseed oil. From Yorkshire! It's not French it

is Yorkshire! Then I'm making the syrup. Here we are.

So, the sir yop in there -- the syrup in there... Voila, then we

turn the pineapple around. We want nice colour, not burnt. The star

anise, that is quite a lot going in there? Yes it is, now the sech waun

-- Sechuan pepper. And what else in there? I think it

is cinnamon, ginger, nutmeg and cloves.

Well done. He was trying to get me there!

Nobody really knows! Look at that, that is colouring nicely.

Now, so that should be boiling. I've got it there. It should be

cooking for at least 45 minutes. So, we are reducing it down.

Yes, to three quarters and then what you get... That is perfect.

Then what we do after it has been boiling, reducing by three quarters,

then we get this lovely result. A beautiful syrup.

How is the ice-cream doing? It is getting there, chef.

Look at the texture of that syrup. You have been doing the ice-cream.

I am so pleased I have a good one coming.

Right, the ice-cream and then the cream and the coconut? Yes, to

infuse. That is going in the oven.

And then the rum? Oh, the rum! we leave that to coffer and you

strain it off and when it is cold, churn it in the ice-cream machine.

Churn it for 20 minutes and you have a lovely ice-cream. So, now I

need a spoon. That is cooked at 1808 degrees for about 35 to 40

minutes. That is the roast pineapple. It looks nice? Good. So

we better be quick. We have two minutes left.

I like Brian, talking, talking... Calm down! Calm down! Tell us about

this book, what is this? Number 12. And like I said Desserts Around The

World? Yes, and my granddaughter is working on that book.

It is the book to use if you love deserts or want to learn about

desserts. Now, the pineapple on the dish.

Remember it is Christmas it must be a lovely dish. So two slices on the

side. The star anise on the top and the juice of the pineapple has run

into the syrup, you understand that, Brian. I can see it from here, chef.

Tp is fine. Then what you do is that... A

little bit of the syrup on it. Drizzle it. Voila. Then a bit of

ice-cream next to it. On there. Perfect. You can even put

a bit of syrup in there. And everything can be ready the day

before and you roast the pineapple on the day.

Remind us of what that is again? Spiced roasted pineapple with

coconut rum ice cream, by James and Michel! There you go! APPLAUSE

We didn't get a round of applause and I made a souffle in six

minutes! Right, there you go. Over here.

Have a seat here. I don't know where you start on this one, Patsy.

I will let everyone in. You go first so you don't get my

germs. Here is where we put this

declaration... Dive in that, tell us what you think.

It should be left out of the oven for about 20 minutes before carving

I have seen that on the row tisry. We know who does that! It's

fantastic. I did go to the Caribbean a couple of years ago for

Christmas. I had a Pienaar kol Adar on Christmas day. It is reminding

me of that -- pina Colada on Christmas day.

Don't foreget to save some for the girls. Right, let's go back to

Swindon to see what Peter has chosen to go with Michel Roux's

marvellous pineapple! Stop it, marvellous pineapple! Stop it,

Brian! Mitchell's pineapple sl Christmassy and also exotic it gets

my vote as a desert island Christmas pud. So to keep it in

that spirit you could go forum or how about using some of the

ingredients to recreate your own sweet white mulled wine at home?

But if you want something more main stream, I have this from Croi,

nMillais. It is full of raisen flavours, but I have the Finest

Dessert Semillon from Australia. It is often forgotten that sweet

wine is the historic Australian superballity. This is made with the

noble rock that shrivel els the grapes from the vine and

concentrates the flavours and gives aroam areas of honey and barley. It

works well with the syrup. It is rich, but not cloying. That is

because there is lots of juicy acidity in there. That works well

with the pineapple. It is also creamy and succulent to tie in with

the coconut and the syrup and finally, it has a beautiful touch

of spice on the finish. So, Michel, to get into the character of this

dish. I feel like I should bewaring a Santa hat and a grass skirt. It

is difference and delicious and here is a wine to match, sante!

Everybody is enjoying it here. I don't think that the girls are

getting any. Emily, that plate has not moved. Michel, what do you

think? I love it. It is not too sickly, not too sweet.

It is perfect with the pineapple and it comes from Australia! Under

�7, a bit of a bargain? A bargain, the sad thing, it comes from

Australia! I enjoyed it. You could be joining us here at

some time in the series. Write to us with your name and address and

most importantly a daytime telephone number.

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

Right, it is time to see what Valentine Warner is making for us

now. It is mackerel this week. If I were told I could only eat

the beautiful blue-green Could I have three

'And what's great, they're Today I'm off to north

Cornish waters are some They're teeming with fish

As surf life-savers here at Portreath beach,

Katie, Emily and Shannie train hard five days a week.

They need to keep super-fit and eat well to stay in tip-top lives saving condition.

Hi. Hello. I'm Valentine. Pleased to meet you.

Who are you? Katie. Katie.

Emily. Shannie.

'These three are self-confessed fish-phobes

'and I'm keen to turn them on to one of the healthiest and cheapest ingredients

'that's swimming all round them - my beloved mackerel.'

I don't eat fish. You don't eat fish?

At all? No.

They're slimy, they've got You've got eyeballs.eyeballs.

I know, but I don't like scales and bones. They smell.

This is very, very easy to cook and very, very delicious,

but, of course, first we need to gut and fillet our mackerel.

So is everyone gonna do one?

No! I can do it with gloves. Gloves aren't included.

Put the tip of the knife in, all the way up, right up under the chin.

If you buy your mackerel in fishmongers

they will do the dirty work for you.

It's only fish. I know, but it's got...

OK, stage two, we need to fillet our mackerel.

Tip of the knife in here, cut to the back of the head,

turn it round.

Hand flat on here. Exactly.

I wasted a little bit. That's great.

First go - that's fantastic. Look at that bad boy!

'With the mackerel sorted, Emily's thinly slicing a peeled cucumber,

'throwing on a large handful of salt and giving it a good mix.'

What the salt will do is pull the water out of the cucumbers.

They change their consistency, so they're not quite so watery,

they're crunchy and delicious.

What is that thing? This is a horse radish.

I thought horseradish comes in jars.- Horseradish does come in jars

but before it goes into jars it gets pulled out of the ground.

'With the grated horseradish we're going to make a fresh, pokey sauce.'

Cor! Yes.

'Mixing it in with creme fraiche and English mustard powder.'

Mmm. Delicious.

'After a quick rinse we're wringing out the cucumber

'to remove as much moisture as possible.

'Then it's mackerel time.

'We're seasoning the fillets generously before frying them

'in sizzling butter.'

We want a really good, hot pan so that

when the mackerel fillets go in they start cooking straight away.

You see them arching up?

We want the skin to be crispy so we need to press them down again.

That's keeping them nice and flat to the pan.

Do you wanna butter the toasts?

Lots of butter? Yeah, lots of butter.

'The buttery toast is covered with a generous amount of salted cucumber.'

And look at that. Nice mackerel fillet on each one.

Oh, it looks nice.

'It's topped off with a good dollop of the horseradish sauce,

'a few slices of red onion and a wedge of lemon.

'Mackerel on toast with salted cucumber and horseradish.

'Rich, oily, delicious and great value for money.'

Cheers.

'But will my mackerel on toast win over the girls?'

Are you ready to dive in?

How is it, guys? Lovely. Really?

I will be fishing for mackerel again.

Emily, really? Yeah, I'm eating it.

Great. Shannie? It's OK.

Do you know, OK from you is as good as great from them.

I have to say that Portreath mackerel is the best I've ever tasted.

If it gets any fresher you have to spank it.

Good stuff, guys, you've made a hungry man happy.

Apology for the loss of subtitles for 51 seconds

It is time

It is time to

It is time to answer

It is time to answer some of your foodie questions. Each caller helps

us to decide what Patsy is eating at the end of the show. So first,

we have Ronan from Jersey. What is your question for us? We are doing

a beef Wellington. I was wondering what time of potatoes and sauce the

chef would put with that one? good.

A great dish. What sauce to go with it? Madeira sauce. Shallots, white

win, a bit of stock, parsley, butter, but personally, never serve

potatos with a Wellington. You have the pastry around the outside, the

pancakes, lots of carbohydrates. A nice, green veg. And the sauce,

make it now? Yes, make it and put it away.

Good luck with that what dish at the end of the show, food heaven or

food hell? I think that I will vote for food heaven.

She is under the weather! Thank you! Julie from Northamptonshire?

What is your question? My question is, how to make home-made liver

pate? My husband loves it, providing I buy it. If I tried to

make it at home, it is inedible. I think that the secret is don't

overcook the livers? You must never overcook the liver. That is number

one for sure. You must have the freshest liver. I think that duck

or chicken livers is perfect. Chop them, mix them with a little bit of

cream, but very little. If you have a bit of pork. Chop it very small

and mix it, season it nicely, maybe an egg, one egg and that's it. Pour

it into a dish. Clieng film in the dish, the oven and -- cling film in

the dish, in the ov and cook it gently.

Put it in a ban marry, and cook it gently for about 45 minutes to an

hour. And I do one, you measure the duck

and chicken livers and take the membrane out of it. Spread them on

a tray, literally pour over Madeira and basil leaves, in the oven and

bake them for ten minutes, they are still pink. Then blend it and stick

it in a mould. You have a pate, as easy as that.

That is more gratin. I will remember that! What dish

would you like to see at the end of the show, Julie? Food heaven,

please. Thank you! And Wendy, what is your

question for us? We are cooking loin of beef on the bone, French

cut for Christmas. I would like to know how to cook it, really, the

temperature to cook it at. It is a lovely piece of meat. So,

on the bone? Seal it first. So sizzle it and seal it.

Then in the oven, a hot ov tonne start with, uncovered.

At 108 degrees to 200. Then lower it to 1670.

-- 160. I cook my meat at about 20 minutes

per kilo. It could be 30 minutes if you like it medium. Always rest it

for at least half an hour. Then enjoy it and it will be lovely.

Starve on the bones. Cut it and put it back on the bones.

It is very impressive. Make sure that the butcher takes

the nerve off the top there. If that is left on it will shrink.

resting it is the most important part I think. About half an hour

before you want it And good Yorkshire puddings.

Available from my book! I had to get one in. What dish would you

like to see at the end of the show? Food heaven, please.

Thank you! It is looking good so far, but there are 25 other here as

well to decide! We have a special treat for you with Gareth Malone

and the Military Wives Choir coming up at the end of the show, so stay

tuned. Now, this bit, all of the chefs coming on the show battle it

out against the clock it see how fast they can make a three-egg

omelette challenge. Now, Brian, a pretty good time, but ahead of you

is Michel Roux. He has had more experience than I

have! The usual rules a plea, guys a three-egg omelette challenge

cooked as fast as you can. The clocks are on the screens. Are you

ready? Three, two, one, go! shell, chef.

No pressure! No pressure! It's the concentration! Whatever age they

are, it's the concentration on their faces.

Oh! Do not a plaud or I will give you some of it to eat! -- applaud.

I tell you, it is a wonder I'm not ill on this show. That is cooked

perfectly, chef. Thank you! I couldn't have seasoned

it any better myself! Look at that, that is slimey! Bits of shell? Yes.

No. No. That is not shell there at all. I took it out.

Right... Michel Roux... Do you think you were quicker?

No. You were not. You were a long way off. 29 .4 4

seconds. That goes back. Put it on your fridge at the Waterside!

has a whole stack of them there. Brian, do you think you were

quicker? Probably not, no. About the same.

Do you know what, you were not far off. You did it in 28. 68 seconds,

so consistency is the best thing it needs more seasoning the next time.

Now, will Patsy get food heaven, smoked salmon Scotch egg wtih chive

beurre blanc or food hell, brioche crusted trout with beurre noisette,

beans and little gem? The guys here are yet to make their minds up. Now

we are going to voift Keith Floyd. He is -- visit Keith Floyd. He is

with Jimmy McNab in Loch Fyne. You are going to enjoy.

home of the noted kipper, moody skies, AND the birthplace of

you can't do everything. One thing he does well is marinate

Tell us about it, Jimmy. First, we get the venison from the estate.

We hang it for ten days inthe cold room, then we butcher it.The cut we want today is a haunch.

We put the haunch into the tin

and we add apple, parsnip, carrot, onion, a mixture of dried herbs and fresh herbs.

We cover the whole haunch with brown- sugar and a few cloves of garlic.

We rub it in with a few cloves of...- What are these? Cloves. Yes, we rub it well in.

Then add a bottle and a half of good- red wine, and cover it with foil.

Jimmy, you get on with that and get it in the oven. We'll come back to see your herrings later.

I've got a dinner party dish to cook over here, Richard.

Jimmy's got the heavy, slow-cooking- haunch. I've got the delicate, expensive fillet steak of venison.

I cook it in creme de cassis. It looks like a pork fillet or a fillet steak.

You cut pieces off it - round pieces called collops.

Then you beat them out into lovely thin scollops of venison like that.

We also need some water, which I'll explain later.

These go into the hot pan for a couple of seconds on each side, just to brown them.

Add a bit of salt and pepper.

Then, straightaway,

we pour in some blackcurrant liqueur...

..and flame it.

They must come out straight away now.

In we put some of Jimmy McNab's wonderful venison stock.

We've got to reduce that... Come back here, Richard!

We've got to reduce that for 3-4 minutes, so I'll have a word with Jimmy while someone carries on.

Right, Jimmy, you have two minutes to explain your fabulous herrings. Richard, get close and help him!

Off you go, Jimmy! OK. That's your original Loch Fyne herring.

This is salt herring purchased from Ardrishaig.

Leave it for 36 hours under running cold water.

Then nick the backbone off, the fin off, and chop it into pieces.

Press on, Jimmy! Film's expensive.

Chop up the onion.

Add a wee drop pimento, rosemary, mixed herbs, a wee shake of crushed chillies.

Chop up your onion and your dill. This is all fresh herbs, as well.

Richard, pay attention! Mint, chives, tarragon, fresh dill.

Mix all these ingredients together and leave them lying for two hours.

Then boil one cup of brown sugar to one cup of good malt vinegar. Boil that till the sugar dissolves.

Then mix the whole lot together and there's your end product.

The longer it lies, the better it matures. Absolutely brilliant! Oh, boy!

Will you have a drink with that? It's a great combination, a dram of whisky and pickled herring.

You have your dram, and that gives you...you're hungry.

The salt herring gives youthe thirst, you go back to the dram,- back to the herring...

To end up, you're as pickled as what the herring is! Cheers! I must go back to the sauce.

Mmm...that was delicious!

To finish this sauce, I beat in a little butter

to the creme de cassis and the venison stock.

It takes 30 seconds to make it smooth and creamy and wonderful.

It's now ready.

I strain it over the little venison collops.

Lovely rich sauce! Down close on that, Richard.

I DID say you needed water for this dish. It goes into the dram.

Jimmy, come and have a taste!

If he doesn't like it, we'll cut him out of the film.

See what you think of it. It's really streamlined venison!

It cuts lovely!

Mmm...! OK ? Really first class. Good. You'll be a favourite with the berry-pickers in Dundee!

Let's have a look at yours that's been roasting in the oven.Right you are. Pass me the cloths.

We have to hope and pray that this turns out like yours.

I'm sure it'll be better. This is the true Scottish version; mine is a Sassenach version!

That looks brilliant! Get in there, Richard!

That is beautiful! Look at that - as tender as a baby's bottom!

That is beautiful!

Oh...! That's incredible! You've got to have a dram, Jimmy. That's good!

Thank you very much. Here's allthe very best! Absolutely brilliant!

I

I told

I told you

I told you it would abclassic. Now, it is time to find out if Patsy is

having food heaven or food hell. Everybody has made their minds up

in the studio. All 31! Remind us what you could be having, the eggs

that are soft-boiled and transformed into the skorb eggs

with the hot and the cold -- the Scotch eggs with the hot and the

cold smoked salmon. Or trout with brioche and a class ic chive beurre

blanc. That is what it is. What do you

think you are going to get? I have no idea.

Was 3-0 to people at home... It was 31-0! So that is what you are

having, the smoked salmon Scotch having, the smoked salmon Scotch

egg wtih chive beurre blanc. So the first thing we have to do is

cook our eggs. Salted boiling water. This is something that can be

prepared in advance. You can put a bit of vinegar in there. All that

the vinegar will do, if you put more reing eggs in the pan as it

rolls around the shells crack. So the vinegar stop it is from leaking.

So simmer fos for five minutes. Now, the beurre. Shallots, we have

white wine, water, a touch of begin gar, butter and chives. We can do

with two shallots. Nice and fine, chef. I will be checking.

Do you want me to help you do that? No, I have my glasses on.

Now, Scotch eggs, it is thought to have originated from 1738.

It is said to have come from Fortnum & Masons for rich coach

travellers. It is picnic food. It is a casing. It is like how the pie

was invented. I was the kid on the school trips,

egg sandwiches were my favourite. Nobody would be me partner, but

this is lovely. So, you have the hot and the cold

smoked salmon. We are going to blend these. Then mix it together

with a potato. A little bit of potato and blend

that again. Then add a little bit of the chives,

please, boys. There are the chives, Brian. You

are asleep. It is in there, chef. Where do you want me to put the

chives? Don't tempt, me, mate. They are all behind me.

Where do you want the shallots, by the way?! Stop arguing there are

too many people to cook for. Can I help? Should I be doing

anything? Now, the idea is to cook these for five minutes then drain

them out and carefully peel these. We have done them on the show where

you can deep fry these as they are. We can now peel these... I just

knew it would be like this with these two! Do you want me to do the

ang lace? No, chef, that is for the other one! -- A nglais.

You are like a comedy duo. I am taking you straight to the theatre

after. Can you see Michel Roux in pant

mine? Widow Twanky, eat your heart the mixture.

Are you watching, girls? ALL SPEAK AT ONCE Yes! Then fold it up like

that carefully. So, I now need flour, egg and

breadcrumbs, chef. As quick as you can.

Today chef, today. You must be careful with this as it

is soft-boiled. So, flour, egg and breadcrumbs.

Chef, the omelette challenge has infished -- finished.

The good thing about this, you can prepare it in advance.

I don't know which is worse, the children or working with these two!

If I knew he was on I would have never been here. It has spoiled my

Christmas! You ain't seen nothing yet, governor.

Right, so you get these like this. Mould them into a ball. So,

Christmas is a busy time for you with the boys? We alternate years

with his dad and I, so he is with his father. The reason I have so

much make-up on is because I'm going straight to the theatre, but

Monday is my day off on and we are having our fake Christmas on Monday.

I'm cooking, doing it all. So the whole thing.

Right, now the flour in there, dust it with the flour. Then in the egg.

As I was saying these are not like the conventional Scotch eggs as we

don't have to cook the filling. Obviously with the Scotch eggs you

have the pork. This is cooked. So take the flour, the egg and

breadcrumbs and can you take those eggs out and put them in cold

water? Yes. So will the yoke be warm? That's

the plan. So, in the flier they want to cook for about three

minutes. Meanwhile, classic beurre, chef,

what have we got here? White wine, a touch of water, cooked with the

shallots and the chives, unsalted butter and now the master has told

me it is almost good, so I'm very happy, chef. I just wanted to make

him happy, so I said it was good! Let me see again... Well, it is OK.

No, it is good, Brian. Thank you, papa! Anything to do?

Not yet. You want the plate? Thank you very

much. Now, how are we doing? Ready when

you are. Now, you wrote the book on sauces.

There are people at home wanting ideas for Christmas, what's a nice

starter, explain the beurre? It is the foaming batter. You heat up the

batter in a medium heat and when you see the foam coming in, you

just put those lovely, and you burn yourself at the same time! You put

that lovely capers, the flaked almonds.

They are normally done with trout. They were done ages ago for

functions, but it has become untrendy, but it is back again?

can mix the almonds and the lemon juice.

Lovely. Now, there are people asking for an

alternative to Christmas pudding? chestnut dessert.

Explain about Mont Blanc? You did it one Saturday. Mont Blanc you

can't beat it, it is meringue, chestnuts.

I tell you what I love also a Pavlova! I love that too.

You can do the meringue the day before.

That is lovely. Do you do it the traditional way,

do you do it with passionfruit? like it, it gives the sharpness.

It is what-up saying about your souffle, in the souffle, a bit of

passionfruit would have been even better, but I did not want to say

anything. That is fine! Now, the spinach. All

you do with this, spinach, don't boil it, just literally in a pan

with butter. That is all that it is. Drain it out and then we have our

classic beurre sauce over the top. Now a knife, please.

There you go, chef. I want to say to Brian,

congratulations on your restaurant and your book as well.

Thank you, a lovely restaurant at Butlins, going great! Look at that.

That looks delicious. Squidgy! May I just suggest maybe

something like that... Three star Michelin! Now, grab some irons.

You know, I love that dish. I am going to do it for either Christmas

or new year. -- New Year.

To go with this, Peter has chosen a La Grille Sauvignon Blanc to go

with this. Who wants the bottle? ALL SPEAK AT

ONCE Yes! Shall I have a taste? And then after, you, sir, have a

taste and a drink, that is if there is any left. Have a dive into that.

Tell us what you think, Patsy? self-conscious eating on television.

There is only 3 million watching! It is delicious.

I know you don't like trout, but you can do it with trout.

I was worried that the yoke would be cold. It is waurbl. It is

delicious. -- it is warm it is delicious.

That is all from us on Saturday Kitchen. Thank you very much to

Michel Roux and Brian Turner and Patsy Kensit.

Thank you very much to Peter Richards for the wine. We are back

live for the New Year. Before that you can enjoy two superbally

recorded Christmas shows and on New Year's Eve.

Make sure you grab yourself a copy of that fabulous Military Wives

Choir single. You can pre-order that right now. Gareth is playing

us something special to play us out. # Over the ground is a mantle of

white # A heaven of diamond over the

night # Inspite of the chill in the

weather # Love knows no season

# Love knows no crime # Romance can blossom

# Any old time # Here in the open

# We're walking and hoping together # Sleigh bells

# Are you listening # In the lane

# Snow is glistening # A beautiful sight

# We're happy tonight # Walking in a winter wonderland

# Gone away is the blue bird # Here to stay is the new bird

# He sing as love song # As we go along

# Walking in a winter wonderland # In the meadow we can build a

snowman # Then pretend that he is Parson

Brown # He'll say are you merry

# We'll say no, man # But you can do the job when

you're in town # Later on we'll conspire

# As we dream by the fire # To face unafraid