18/01/2014 Saturday Kitchen

Good morning. This is Saturday Kitchen Live! Welcome to the show.

With me in the studio are two great chefs. The man in the unique

position of having the only seafood restaurant in the world of something

two Michelin stars, it is Nathan Outlaw. And next to him with his own

empire of award-winning restaurants, it is Jose Pizarro. Good morning to

you both. Nathan, what are you doing? I am

doing a plaice with a lovely anchovy butter over the top.

It is simple, but the fresh fish is the key to it. If you can get the

plaice whole. It is difficult with the weather.

Jose, what are you making for us? I am making hake a la romana, sauteed

lentils and jamon iberico, lemon and olive oil mayonnaise.

Not forgetting that famous jamon Iberico. So, two fantastic fish

dishes to look forward to. And the great line up of foodie films from

the BBC archives. We have Rick Stein, and Ching and

Ken hom and the great Celebrity MasterChef.

And now with us this morning we have with us hosting Tom Voyce, with

Kylie Minogue, Will I Am and it is the great Emma Willis! You must be

the biggest person on television? ! Well it is busy but fun busy.

We are in the first week of The Voice -- The Voice? Yes, we are

still in the audition process still. So a few weeks to get until the end.

How was Saturday night? Terrifying. It is nice it is ed. Had I been

shoved on to the BBC One live, in front of that many people, I would

have passed out on air, but that did not happen! Of course today I cook

food heaven or food hell for Emma. It is based on your favourite

ingredient or nightmare ingredient. Some of our viewers and the chefs

decide what you are eating at the end of the show. So food heaven,

what would it be? Food heaven is lamb. I am a big favourite of your

lamb curry. OK.

What about the dreaded food hell? I know you have to, well, there is one

seafood chef here, I am not a big fan of fish but I really can't eat

duck. I am trying to eat more fish.

But why duck? Because it is a duck! It does not make sense. I'm not a

veg tearaveg teara ian, is something about a little duck -- vegetarian.

But I do like duck-fat roasted potatoes. It is not the meat. It is

just it is strong. When I eat it, I have had to eat it at a dinner. I

didn't tell them that I didn't like duck. So I pretended it was lamb? !

I begged for the mint sauce! So, either lamb or duck with mint sauce

for Emma. For food heaven, it is a rack of lamb. Covered with a crust

made from herbs, and roasted. Carved and served with dauphinoise potatoes

with a simple basil and spinach timbale. We have never had that on

the show before. It is only because Brian Turner was on the show. It was

invented in 1714 by him! Or there could be food hell, it is honey

confit of duck with Puy lentils. It is salted and cooked in duck fat

with thyme and rosemary with Puy lentils and pancetta to go with it.

I like the pancetta! You have to wait until the end of the show to

see which one she gets. If you would like to ask a question, call it

number: If you put the questions to us live later on, I will be asking

if you think Emma should be facing food heaven or fell efell. So start

thinking. Now you said you did not like fish but you are getting it for

breakfast. With us at the hobs, the first man on it is the great Nathan

Outlaw. What are we going to do with this to tempt Emma to eating fish?

Well, this may not help her as it is on the bone, but it is the best way

to cook it. Three things, slice the onions. We will do one each. We need

to prepare the fish and then make the butter. It is a simple dish to

do. There are a lot of onions in here,

two? I would serve it with potatoes and stuff. Basically we are making a

base for the fish to cook on. You don't have to use onions you can

use any vegetables and liquid. I am using a dry cider, a West Country

cider. Where do people go wrong with fish?

Is it overcooking? The biggest advice is to make sure that it is

all prepared in vans. The vegetables, the sauce, before you

cook the fish. The problem with the fish it overcooks quickly. Once it

is overcooked, there is no going back. It is a point of no return. So

once it is prepared, make sure you have time to finish it off. So the

onions in there. A few bay leaves. A touch of salt as well. A little bit

of pepper. That goes into the oven as it is. 15

minutes. Nothing else? No, nothing else. Oh,

cider! The clue was this! I was holding it in my hands. You are

hiding it from me! You could do this with beer as well.

So, how long is that going in for, then? A hot oven at 200 degrees for

15 minutes. We have one in here which is already hot.

What is next? Nathan in what is next? You always wind me up! You

take this out. I know that Emma is not a big fan of fish, so I will

fillet this. We will keep the head on for a bit. You may have to stare

at it, but don't worry, it is definitely dead. This makes it

easier to take the fillets off the bone.

What is it like for you, your whole career is based on fish. With the

weather as it is, it must be difficult to buy it? Well, I have

been lucky as the restaurant's been closed. It makes it easier, but you

have to be creative. Using things like preserved fish. Sardines. Salt

cod. Salt cod saved my life one year. There was no fish at all! This

is because the boats can't get out. Because of the bad weather we have

been having. It is very difficult to get out.

And with the floods it has been terrible.

So, next we need butter and shallots.

More onions, you must like onions for this one.

Once they are cooked down they are fine.

Now if we think that Emma is busy, what about you, you have how many

restaurants now? Four. I have Outlaws and the hotel as well

and the latest edition is inspired by what Jose does. It is more tapas.

It has 14 tables. It is a beautiful place, though.

Is that something you want to do more of? This is a personal opinion.

I think that fine dining is getting to the point where I don't know if

people want it. They want really good food but more casual in a nice

environment. But going to a restaurant like yours

with the two stars is a treat? Yes, but I really like the casual dining.

Now, do you want me to chop up the anchovies? Yes. Emma does not like

anchovies. You don't like anchovies? I will try

them sclam . Remember if you would like to put your questions to either

Nathan or Jose, call us on this number: Right, I I'm going to mix

this together. So, I presume you can keep this

butter? The nice thing about this, I will show you one we did earlier. If

you have lots of butter you can make this up. You can use different

herbs. It freezes well? Yes, keep that in the freezer. It works with

the steak and the duck leg as well. It is a nice thing to have.

I mentioned the restaurants but you have been filming a new series? Yes,

me and Valentine have been going around Europe. We have done ten

episodes. We are fishing in different locations. We have done

two in Spain. Two in Italy. We have done two in France and four in the

UK. It is called Hook It, Cook It. It will be out soon. I don't have a

date yet, but it is going out all over the world. That is making my a

-- me a bit nervous, but it was really good fun. We went to

locations. We went to the bask country -- Basque country.

It was a really interesting time. Now, how can you tell that this fish

is ready? I will show you. On top of the fish where it is the thickest,

if it pulls from the bone, you know it is cooked.

You have left the roe in? I love that roe. It is for me the nicest

part. A lot of chefs take it out but there

is so much flavour in there. It is on the head with all of the gel tin

it is beautiful. You are really selling this to Emma!

It is beautiful. And the onions have caramelised. They have taken in all

of the cider. All of the lovely juices from the fish. That is nice.

And the butter? That is browned off in the pan. Then we spoon that over

the top. Make sure it is melted down. What is nice about it, it

rests on the bone. I can't come on to Saturday Kitchen

without doing a butter sauce. It is homage to you, James. Precisely.

So, what are you calling this, then? This is whole baked plaice, cider

onions, tarragon and anchovy butter. It looks fantastic.

It looks pretty good. So, when is the restaurant opening again after

the break? It re-opens on the 31st of January.

Look at that! Amazing! Is this all for me? ! The whole thing? ! And we

can't read the next link until you eat it all.

I don't know what to do with this! Dive into that. Oh! It reminds me of

the fish dish we do in San Sebastien.

Don't just eat the onions! I can't believe I'm being force-fed! It is

actually quite nice. Thank you very much! Only the best fish chef in the

world! What I don't like is strong fish. That isn't nice.

Like the anchovies? Well, it is fishy but it is not salmon! Right we

need wine to go with this. We are welcoming in a new face to the

Saturday Kitchen team. It is Jane park inson. We have sent her to the

heart of Buckinghamshire. Let's see what she has chosen to go with

Nathan's perfect plaice. Hi, I'm Jane. I am so excited to be paurt of

the Saturday Kitchen wine team. I love my wine and food. I normally

write about wine in restaurant magazines and for the Wine Gang.

Today I am in Aylesbury to find fantastic wines to go with today's

dishes. So, it is time to leave the glorious surroundings of the manor

and go and hit the shops... Come on! Nathan, your plaice is delicious.

This recipe went down a storm when I cooked it last weekend, but what I

found that the real flavours to consider when matching a wine to

this recipe are the butter and the onions. So you could go for a

Sauvignon blank from the Robertson Winery. This is great at pepping up

the anchovies, the tarragon and the shallots, but what I am looking for

is something to bring the elements of the dish, including the delicious

Bury sauce, that, my foodie friends means Chardonnay. So I have chosen

this, the Puy de Dome Chardonnay 2012. This comes from a remote

region in the heart of France. It is like a funky version of shabbily. If

you love shabbily but not the -- Chablis but don't like the price,

then this is the wine for you. This gives the dish a richness of

flavour. This wine has the best of both worlds. It has a richness to it

but lots of fresh apple fruit that is great for the cider and onions

and anchovy butter. Come to think of it, what white fish would not like

this wine? Faith ap, if you are looking for a white wine to take

back to your place, this is the wine for you.

It certainly is. What Jane has done is cooked the

fish first. That is the most important when choosing the wine.

It is a great combination. You and Jane have just made me happy! The

combination of flavours is simple, but there is a lot going on there.

Happy days. Emma, you don't normally drink

wine... I am today! You are forcing me to. No, I don't drink wine, so I

don't know about the wine and the food combinations but having eaten

that and drunk that, it tastes good together.

Coming up, a great recipe for us, what are you doing, Jose? I am doing

hake. It is cooked with lentils, spinach,

alioli, and jamon Iberico. It sounds good to me. And you can

ask our chefs a question if you call this number on: Now let's get our

weekly food fix from the brilliant Rick Stein. He is starting a new

adventure, travelling around India insearch of the best curries. How

does he do it? We get Clapham, he is kicking off today in kag Kuta. Enjoy

this one. -- Calcutta.

Well, this is where I am cooking the lovely dishes I found in my travels

in India. Good morning, Ashok. This is beautiful. It is so full of life.

It is a delight. I find it very difficult in a

seemingly ancient place to get to grips with the fact that the cities

are only 320 years old. Compared to Padstow, that is nothing. The

history books tell us before the East India Company came here, led by

a Lancastrian called Joe Charnock, this was just a collection of muddy

huts lining the banks of the river. I think that this building, the

Writer's Building, symbolises the astounding wealth that the East

India Company created here. This is a place that housed hundreds, if not

thousands of clerks or writers, and cure accountsly, the food here today

still reflect what is the office workers ate. I met a man who took me

to his favourite place. What is special about this place?

This is an age-old institution of Calcutta. This place started in

1879. Good Lord.

About 80 years back they moved here. The inside has not changed since.

It is not very big? Not big at all! You can barely fit in ten people.

The thing we come here for is prawn cut let's. This is melt in the

mouth. So soft and fried in complete butter. No oil nonsense. In ghee

snshgs -- in ghee? No, not in ghee but in butter.

Wow, fire away. This is an exercise in how to get the most out of

something relatively small. A fresh water prawn, dipped in lime juice.

So far it does not set the world on fire. He takes the gut tract from

the prawn and splits it open and s. He uses the knife to gently cut

the flesh so it tenderises it and it is able to absorb the lime juice.

Then it is dipped in batter. He would not tell me what the batter is

made from. He said it was a secret, but if it was me, I would make it

like the Japanese tempura, that is cornflour, plain flour, baking soda

and mixed with ice water and soda water. Then he plunge it is into the

butter, so it plumps up, just like a soft pillow! Here it comes.

There you are. Fab! I'm looking forward to this. I

know you are going to be right. I know that they will be special.

Is this mustard sauce? Yes, it packs a punch.

I love it. You are right about the butter, it transforms it. Do you

mind me asking this question, do you mind using the word "curry"?

Apparently it is a British name. I'm so glad you brought this up. Yes,

there are names for curries, we call it chol. It means a light curry. I'm

sure the regions have their own name for a curry, but curry helps the

international audience understand it better, but I don't think it

correctly captures the sense of what we eat. I completely agree with you.

So, back at the little house on the lagoon, it is time to cook a

brilliant prawn curry, I had it at a restaurant in Calcutta. When I

tasted it, I thought I must cook that. Gosh, it is hot today, but I

love where I'm cooking. I have added mustard oil into this very lovely

pan. When you see the amount of mustard that goes into the Bank of

England alley cooking, you think it is -- Bengali cooking, you think,

you must get used to that. It is not really pungent. It is from the

seeds. They have this great, moist but vigorous flavour. It is in all

Bengali cooking. It is really important in all Indian cooking to

cook your onions for a long time at a moderate heat. They don't burn but

they get this lovely brown colour. Then in a blender, grind up a couple

of ounces of mustard seeds into a piece. That gives this dish a hot

zing. You don't want to blend it too much.

It becomes then a puree. You need a bit of correspondentness in there. A

business of the mustard husk in there. Good. The onions are almost

done. Now turmeric, a teaspoon. Don't overdo it. It can dominate the

other flavours. Then coconut milk. This is made fresh here, but at home

I would not hesitate to use a tin from the supermarket.

Next, of course, the mustard piece. And then next the grated coconut.

Use about a teaspoon of salt and stir that in. Now the prawns. While

it is cooking I will chop up green chillies. The veksed question of

whether or not to leave the seeds in or to take them out, I like spicy

but I must say, the problem is I have gotten immune to chilli.

It is up to you! For me, for the guys that drink lots of beer and

like our prawn vindaloo, leave them in! Well, I definitely don't envy

Rick cooking in the heat. He mentioned the importance of

peppercorns, they influence cooking all over the world. I want to show

you how to make one of my favourites here in the kitchen today, I love to

make this at home. It is with Madeira and mushrooms, it is great

with steak. So I have the steak here. I have the peppercorns and I

am going to crush them. In rehearsals, I made this

medium-rare. Emma told me she like it is well done! No, I like medium!

It is fine. I will make some bread to go with it. This is like a

variation of a brioche. It soaks up the juices from the steak. It is a

good way to do it. First of all, congratulations on the new job.

Amazing. What was it like getting that phone call? Thank you very

much. It was shocking to get the call but very pleasing.

And of course The Voice, what does the reality kick in? It kicked in

when we started filming, in October. You realise it is so serious for the

people taking part. The contestants. It is their dream. You realise they

are letting you come along on it. It is open to everybody, so amateurs

as well as professionals? Yeah! Last week we had a guy called Leo on. He

was in The Streets. He was great.

Yeah, he was really good. He had the success, then did not have it. Now

he is trying to have it again. Then there are people that have never

done a gig in their life turning up. And working with the great Tom

Jones? I know, but Kylie Minogue! I was a huge Kylie fan. I even had a

perm because of her when I was a teenager. So I was pretty in awe of

her. I know that Nathan has a crush on

Kylie Minogue, haven't you? Just a little.

You like her as well? Well, I did see Kylie's derreriere. In the

flesh? Yes. She was doing a video. They used the kitchen as the changes

rooms while they were doing the shoot. Nobody told her or me. So I

was still in the kitchen but around the back. It was an amazing view! I

stayed another hour-and-a-half that night! How long ago was that? A long

time ago. 20-odd years ago! Well it still looks really good. Not that I

have seen it in the flesh! We need to talk about The Voice! So when are

you back live? I think in March. So a couple of months of obviously the

battles and then the auditions and the battles and the knock-outs, then

we go live. You are getting lots of practise

going live. Big Brother... Hear me out. I never watch it in my life. As

you were coming on the show, I watched it last night... What is all

that about? ! I love how shocked you are! I have never seen anything like

it. Of all the series to watch your

first ever Big Brother, you watch this one.

It is like how to destroy your career on national television. What

is all that about? It is an experiment! Do you ever let them

out? I would prefer it if you take the cameras out and left them in

there. But after 14 years of Big Brother,

this is the one you watch! I was shocked that Lionel Blair was voted

out. He was the only person I recognised in the house! He has been

so good in there. Did you see him come out last night. He did a little

trick. He had a hanky and then turned it into a cane. I am really

proud of him. I even watched the bit after. The

Little Brother thing? The Bit On The Side.

He was a guy with incredibly white teeth! It is serious! That is Rylan.

He has had them done but he loves them. Had them done? ! I didn't

think he was born like that! What is going on here.

I don't know, I am just fascinated by that programme.

Maybe we should put you in the house? Definitely not. Every year I

get a phone call, it is generally from the Big Brother lot and the

jungle stuff. No chance. Zero chance. No.

Imagine all the new things you could be cooking.

No. Even less of a chance now I have seen it. Any way, we are making

mashed potatoes here, but I use butter and cream.

Good. This is where Jose and I disagree.

He puts olive oil in it. I would go butter too.

So we mix this together. This is a far cry from your day job that you

did for ten years as a model. Yes. How did you get into television?

Randomly. I knew being a model, I knew some casting directors. They

had had a call from MTV, they were looking for new people. They said to

go along and see what happens. So I did. Ten years later I'm now hosting

Big Brother, which you have just watched for the first time.

I have. I'm still shocked. Your face was a picture when you walked in.

I have never seen anything like it. Now we are making the sauce. We are

reducing down the liquid. You can serve this as poncey as you want,

but the idea is you have the mashed potatoes. You could add the

peppercorns into it, but I have put them on the steak. Now I only do

this as Nathan is here, you see. That is pretty.

The difference between that and a dollop is ?28! And the mushrooms on

it as well. So The Voice is back on the screens? We start at 7.00pm.

There are some great people. Someone on there that people may recognise

from a soap. From a soap? From one of our

much-loved soaps in the UK. Lionel Blair is not on it, is he?

No. There is an incredible guy in this even's show. He is a little

older but he has the moth... He was just breath-taking. He was great.

You must watch it, James. I am watching that now.

I will never be in them but I don't mind watching them. We have black

truffle over the top. That looks delicious.

The steak is medium-ish. That is OK. I'm happy to try things. It is huge.

Oh, yeah, I can eat that. Am I the pickiest person you have ever had on

here? No, you are OK. Happy? Yes. Now this year we have teamed up with

the Radio four food programme. Getting behind the best food

categoriy, open to anybody who produces pork, beef, chicken or

chocolate. Anybody who makes top-quality ingredients with a

reasonable price tag. If you want to nominate somebody go to: We are

featuring some of the best entries later on in the year. So what are we

cooking for Emma at the end of the show? It could be lamb, it is served

with herbs and dauphinoise potatoes and spinach. Or food hell. That is

the duck. I will salt it and cook it in duck fat with rosemary and honey.

Roasted in the oven, served with Puy lentils, bacon and coriander. Some

of our viewers get to decide Emma's feat but you have -- fate today but

you have to wait until the end of the show to see the results. Now, it

is time for Celebrity MasterChef. They have split the groups up into

two teams to work in a busy lunch service at a top restaurant.

Best of luck. Today the celebrities are being sent

out in pairs to experience their first lunch time service in a

professional restaurant kitchen. Jo and Janet are heading to Butler's

Wharf. They are cooking at La Pont De La Tour. Morning ladies. We are

getting you doing the lunch service, so let's get you in the kitchen to

start cooking. Right? Great. Service is in three hours' time. Jo

and Janet are cooking one dish from the menu.

First we crack the egg open. Oh, my God, how fantastic is that?

During service, Jo has the delicate starter of cauliflower with poached

egg wrapped in wild smoked duck breast, accompanied by watercress

and a sea salt grissini. Pick up the duck breast, place the

egg inside and the duck over the top. That goes on the side of the

dish like that. With a bunch of watercress over the top. And then

pour the veloute in. You don't get much soup? It is a light starter.

Gosh, that is going to be a tricky one. What have I let myself in for?

! You want to brown one side. If you do it on both sides you dry out the

fish. Broadcaster, Janet, who has struggled with the presentation of

her dishes, will be making the fillet of cod on a ragu of mushrooms

and shallots, with Jerusalem artichoke sauce and a potato rosti.

A couple of spoonfuls into the rings. Now the veloute on to the

dish and the potato on to finish it off.

Across town, Heidi and Katie are cooking at Gilgamesh in Camden.

They are working under the supervision of head chef, Ian

Pengelly. Hello. We are a very big pan Asian

restaurant. It will be a fast and intense service. We are cooking to a

very high standard. Are you ready? Yes. Are you nervous? Now I am, yes.

So the beef goes on. Heidi is making beef. It is a fillet

of beef served with chive marsh and a Japanese -- chive mash and a

Japanese sauce. OK, the mashed potato. The most

important thing is to keep it moving. So it sticks, cook. When it

is cooked, it is important to let it rest for ten minutes. Otherwise the

juice runs out and it is dry and it will be sent back from the

restaurant. Medium-rare. Nice evilly spaced slices. A little sauce on the

top. OK with that one? Yep.

Good luck. Comedian, Katie, has been put in

charge of the chicken and cashew nut stir-fry, cooked in an oyster sauce.

The chicken in, then the cashew nuts, chillies, keep it moving, or

it will burn. Then add the cornflour to bind it together. OK? That is

looking good. Put a lot of fried chips on the top. Happy? Yes.

Good girl. Good luck! It's 12.00pm. For Janet and Jo, service is about

to start. Oh, somebody has just come in the

restaurant! So, the first check-on. A veloute Yes, chef.

Plate it up like we showed you earlier. You are dribbling the sauce

down the side of it Jo. Don't try to hide it from me. I didn't see that.

I don't want that going out into the room. Nothing gets past me. Yes,

chef. Good start. Keep it going.

So, Janet, two cod. Janet, where are you? We have two cod on order. You

need to communicate to make sure what is going on. I'm doing it. We

need that dish in eight minutes. Yeah! Yeah! Yeah! What if I don't

like it as salty as you do? ! It's my restaurant. I tell you how much

salt. Quick as you can. Nice, clean presentation. Don't! Don't! I'll

pick it off the plate! You have to hurry up. The mess over the plate

will slow you down. Right, service! OK a little messy, a

little slow. Let's speed it up. OK? Jovment o. We have orders. We have

to get it moving or everyone will be getting hungry. Straight after that,

we need the next two eggs in. How long for the first veloute now? 30

seconds. Come on! The next table is waiting

for their dish as well. Tell them to be patient. They are not here to be

patient. They are paying money! Tip it into another one. It is messy. We

are not sending it out late and messy. On to the plate. Service!

Guys, you are going to go. We need two more straight away. Come on! You

can see if Janet takes over the kitchen and if they the experience

in 20 minutes or so. Still to come on Saturday Kitchen Live. It is Ken

Hom and Ching on a trip to the country of China. They are in a

regional market, and cooking a tofu stir-fry. After last week's

expulsion of the omelette challenge. We are hoping that these guys do not

commit the same fence! That is the Saturday Kitchen omelette challenge

coming up live later on. And Wilhelma be facing her food heaven,

the Dalai Lama? -- will Emma be facing her food heaven, herb crusted

rack of lamb with dauphinoise potatoes and a spinach and basil

timbale! Now, cooking next is Jose Pizarro! There is something for you.

This is amazing, jamon Iberico. Now, what are we doing? We are

cooking hake a la romana, sauteed lentils and jamon iberico, lemon and

olive oil mayonnaise. lentils and jamon iberico, lemon

Right, what do you want me to do? Tell me about the hake? You don't

get so much any more, do we? Well it is getting popular here in the UK. I

have to say. But for Spain it is the fish? Yes,

it is the fish. My mum always cook hake in this way once a week.

So for anyone who has not seen it whole, it looks like a big haddock?

Pt It is quite an angry-looking fish. I like the throats. On the

hake? In the restaurant it is so popular. The head. Butterflied, and

then in the oven with some garlic. Chillies, olive oil and some

vinegar. I have that recipe down now. That will be on the menu.

I am making the alioli here. Do you put saffron in it or not? No. We add

mustard. Look at that. This sounds remind me of my mum. She never used

a whisk. Just the fork like that. Like doing the omelette.

So what is next? Salt and pepper in the hake like that. Like that. It is

straight to the flour. Like that and then straight to the

egg. It is called Romana, it means Roman style.

You can do it with calamari. Lots of things with that.

Now in the fryer for about four minutes.

OK. I am nearly there with this. I will

add garlic and lemon to it. This traditionally, you make mayonnaise

with vegetable oil, that is why it stays white. This almost has a green

tinge to it. Lovely. .

You eat this, you always do it. So this is not really a tapas, this

is a whole dish? People have to understand, in Spain we don't eat

only tapas! We have proper restaurants as well, you know that?

! This is on the menu from this week.

It is lovely, lovely. I like to see the carrots, so don't

chop them so small. Just like that.

So this is the base for it. Yes, this is the base.

Are you using a different type of lentil? I am using Pardena. They

have less colour than the Puy lentils. I like them as they are

silky. The Puy lentils with darker.

They are stunning. They are coming from lar marcha in Spain -- La

Mancha. Where is that? To Madrid and to the

left. North-west! Spanish food is becoming more accessible in the UK

in terms of the ingredients? When I came to London 15 years ago, there

was nothing around. Now you can see so many places. Chorizo you can buy,

you can buy jamon Iberico in the supermarket. That is great.

And also the oils. I think Spain has some of the best produce in the

world. And the pork is incredible. You know the pork.

I think it is incredible. I have in the restaurant now a piece

of shoulder. Talking about the pork, one of my

favourites, you mentioned the jamon Iberico. That is the finest ham in

the world, but when you go around the markets, in Barcelona you see

them hung up. You don't know which one to buy. They look the same but

they are different prices. What do you look for? You look for jamon

Iberico, 100% acorn. You have to remember that.

You will have to write it down. The hake is going to be ready soon.

So that mean it is has a diet of only acorns? Yes, they have been

eating acorns for the last four months of their life. They are happy

animals. Running around and having a good time. A happy life.

So you cook this for how long? I would say for the lentils about 25

minutes. I am there with that. I have put

lots of Lib lemon in it. My mum would cook the lentils for

four hours. When my dad came to the restaurant. He tried. He said to me,

Jose, I think that the lentils are not that good.

The British people love it a little tender, though.

So the spinach in, it goes in the last minute? Yes. Some olive oil.

This is interesting, a lot of people think of Italian olive oil, but when

you try the Spanish olive oil, it is different and also different year on

year? Absolutely. It is a juice. Beautiful.

Now the hake on top. That is cooked? Yes.

Some alioli. Look at the colour. I put some parsley in there, lemon

and garlic. Don't go like that.

Some jamon Iberico. It must be there.

A little more, chef. A little more! There is lots there! So, tell us

what that is? We have hake a la romana, sauteed lentils and jamon

iberico, lemon and olive oil mayonnaise. That's what it is! And

you know this is going to taste very good. What do you think of the ham?

It is beautiful. Amazing. Dive into this.

It looks stunning. It is so soft. It is a great chunk of meat, the

hake, but with the ham it is fantastic. That is amazing.

And that style of cooking, in the flour and the eggs, it is found all

over the place in the tapas bars Yes. And with the calamari, with the

squid rings, it is the same. Happy with that? Yes.

Don't give him any. Now, we need wine to go with this.

Jane did a great dish with Nathan's, so let's see what she has chosen to

go with Jose's heavenly hake. Jose is one of the most charming chefs

around, but I know he would have my guts for garters if I didn't choose

a Spanish wine to go with his hake. He would be within his ryings. This

is a Spanish flamenco. So, looking for a bargain option, I

would go for this can -- Melo, it is a fruity red from Waitrose, but I am

looking for something a little more fruity and with more freshness. So I

am going for this, the Casa Carmela Monastrell from Spain. I popped into

Jose's restaurant to try his recipe. When I did, I knew I was looking for

a frern, Spanish red. So nothing too oaky. This one is the perfect match

from the south-east of Spain. This wine is made from Monastrell. From

the south of France. It is a lovely aroma of wood smoke and clover and

jam. It is perfect with the lentils and the ham. What I love about the

wine it has the earthy richness and the perky freshness because the

vineyards are coming from a high altitude. Finally, don't get hung up

on the red wine overwhelming the sh but if you are worried, stick it in

the fridge for ten minutes, it will make the wine taste frerer. So,

Jose, I hope that the wine meets your high standards and you are all

enjoying it back in the studio. Cheers! This is a great choice for

her first go. This is superb. And what a great idea to chill it.

Perfect. She came to the restaurant. I was cooking for her. We had an

amazing time. What do you reckon? She definitely

understands what is going on. Enjoying that? Yeah! You dive into

that, I will enjoy this. Now to Celebrity MasterChef. Earlier we saw

how Janet and Jo were doing, let's see if Katie and hide ey can do any

better with their lunch service. Take a look at this. Over in Camden,

the restaurant is filling up. Heidi, Katie. We have a very busy

service today. Are you ready? Yes, chef! Katie, two chicken and chash u

nuts straight up. Yes, chef! I have two dishes to do on the first order.

I don't want to be too stingy with the vegetables. Mix it. Stir-fry!

Stir-fry! Right, I think I have just got to add the crispy bits. Two

chicken chash u nuts! OK? Heidi, one beef medium-rare straight away.

Heidi's beef dish is also proving popular.

Heidi, how long for the passe, please? Three minutes.

Come on, Heidi, get those legs moving. Come on. The hardest thing

with this, is remembering how people want their meat.

How long, Heidi? Just plating up now, chef.

They look good. Well done. Three more.

Let's go. Service! You have the three chicken? Three to come, then

one to follow. Give me that. That is no good.

Katie, no good. Too thick. It is like glue. Shall I start again.

Right. OK. I am four s now. -- I am four chickens behind now.

Katie, one without Chile. OK. One without. , chef.

What have you done wrong? I will never complain at home when cooking

for friends again. I seem to have caused a fire! Heidi has caused a

fire! Heidi is also up against it. Clearing a back-log of orders.

Heidi, you have to speed up. The customers are going to start

complaining. Yes, chef. I don't want to shout at you, Heidi.

How long? They are not hot. Get the grill up. Who turned it down? Keep

it up high, yes. Table 63 has sent this back, they say it is a little

dry. Shall I make another one for them?

Make another one. Over at Tower Bridge, the service is

drawing to a close. The final order of the day, two

veloute, Jo, make it perfect. I don't know if I like that egg. How

long on the egg? It is nearly there. Come on, the rest of the table is

ready to go. We are waiting for you now. It is nearly there.

Really nice and cleanly presented. You have done really well today.

Good job. You've improved. Thank you, chef. It is great. I love it. I

think I may get myself a job in the kitchen! Janet, the last ones of the

day. Get them perfect. Show us what you have learned, OK. Much more

tidy. A massive difference from the first

ones you plated up. Can you see the difference? Yeah. Service, please.

Normally it is a smoother operation, but I can't blame them. It is the

first time they have been in that situation. Jo started off shaky but

she was learning as she went on. You could see she cared. She got the

presentation part well. She got there in the end. Janet, a bit of a

lively one. Everyone knows that. A bit of a big mouth at the start of

service. As the service got busier, she got more quiet. That was

interesting to see. The presentation really bad to start with. In the

end, its was looking really good. I am happy. Back in Camden, the

service is coming to an end but the customers are not happy.

I sent the beef dish back. I am still waiting for another to arrive.

It has been about 15 minutes. Heidi, did you hear that? The

customer is waiting. The customer is paying good money for it, Heidi.

Yes, chef. That looks nice and juicy. It does

not look dry. Heidi, desperate for a beef. How is

it cooked? Medium, chef. Very good. Katie, the last order.

Two chicken chash u nut. Yes, chef. Katie, how long to the passe? Three

seconds, chef -- kashew nut. What do you think? Well they came

from the same pot. It is never easy going into a professional kitchen. I

put them on the two most difficult sections. Considering, they did OK.

Heidi, her food was immaculate. She is a neat person. All plates were

really well presented. Unfortunately, she was slow. In a

small restaurant she would be perfect, but for a high cover

restaurant like this, she would be outside crying, for sure. The way

that Katie impressed me was she got the orders on. She did not fluster.

She kept going. Even when she made mistakes she tried again. Her

commitment impressed me, very much. She is tough, Katie.

There will be more from celebrity mather chef on next week's show. One

of the competitors will leave the competition, it is like Big Brother.

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

decide what Emma is eating at the end of the show. First on the line

it is David from Torquay. What is your question for us? I have taken

up fly-fishing. I have caught rainbow trout. I would like ideas on

how to cook them. Nathan? You can cook them whole or

with the fill ets but take the fillets off and mix it with

seasoning after you have skinned it, cho up the meat fillets and make a

little burger of it. Trout burger, good luck with that

one. What dish would you like to see at the end of the show? I'm afraid

it is hell. Oh! Jacqueline from Portugal! What

question would you like to ask us? Our traditional dish is salt cod. I

have never been able to master it. So, Jose, how would you do it? I can

do that. You can do it the same as the hake. Cut it in small pieces,

put it in the flour, the egg, the fryer. Or put the fillet in the oven

with olive oil for ten or eight minutes depending on how thick it

is. And serve it with a lovely tomato sauce and capers. It is

yummy. This is softened? Salt cod is dried.

You soften it in the water, then cook it like that.

It is believable. There you go, two ways of doing it.

Now, what dish would you like to see at the end of the show? I'm afraid

it is hell. Oh! It is not looking good.

Nicky from Preston, are you there? Hi.

What is your question? I love chicken kiev. I would like a dish to

cook myself. How old are you? 14.

I will try to do it next week for you, but basically it is a chicken

breast. Take the butter, parsley, garlic, mix it with softened butter,

not melted. Put it in a piping bag. Make an inCraigs in the chicken

breast -- make an incission -- insition in chicken and put the

butter in. Then at egg it and put it in breadcrumbs and put it in the

fryer for about 20 minutes. And what would you like to see at the end of

the show, food heaven or food hell? Food heaven.

Yay! Now, Liz, in Spain. We are all over the place today. What question

do you have? I would like to cook a whole pig.

Jose. The pig in the oven, the whole animal. Put fat on the top.

Depending on the timing, pu the bay leaf in the bottom. Cook it for

about two hours. Keep basting it all the time.

What temperature? In the beginning about 140. Then to make the skin

crispy add it to then about 180 but in the last minute. Or cut small

pieces, fry them and that is also amazing. Salt and pepper, heaven.

There you go. What dish would you like to see, food heaven or food

hell? Oh, food heaven, please. Or Cornwall. What would you like to

ask us? I have in the freezer a sea bream. I am thinking of baking it in

the salt crust. Do I stuff the cavity with the lemon or does the

steam interfere? Over to you, Nathan. I would not worry about

things in the cavity. There is moisture coming from the fish. Just

make sure that the fish is defrosted. The herbs in the middle

does not affect the salt crust. When you have finished cooking it, take

it from the oven and then put some pastis on the top and light it. It

adds a really lovely aroma to it. And what dish would you like to see

at the end of the show? The duck, please.

Oh! Right it is time for the omelette challenge. Usual rules

apply, a three-egg omelette cooked as fast as you can. Three, two, one,

go! As you can see, Nathan does not cook eggs very often!

Too much time playing with... Be careful with that bit.

Look at that. That is rustic. It is always nice to

have texture. A bit of butter? I have been told in

my head it looks awful. You have not even tasted it! Right, this one.

Yes... Nathan, do you think you were quicker than the time already on the

board of 18.le 8 seconds? -- 18. 88 seconds? Never, that was a fluke.

No, you can take that back to Cornwall with you.

Hosy, before on the board you were 32.00. You were quicker. A lot

quicker. You did it in 23.12 seconds. That

puts you there. Right next to Michael.

Nice people. That will be on eBay tonight. I know

him. So, will Emma get herb crusted rack

of lamb with dauphinoise potatoes and a spinach and basil timbale? Or

the dreaded food hell? The honey confit of duck with Puy lentils? Our

chefs will make that choices. That will be decided whilst she watches a

trip to China with Ken Hom and Ching. They start off their visit in

a spice market in search of a tongue-numbing pepper. Enjoy this

one. This time we are in one of the

fastest growing cities in the world, Chungdu. In the interior of the

country, it has been an isolated place. Free from Western influences,

it remains the most free of China's cities. Nearly 1,000 miles from

Beijing. Deep in the heartland, chvment r Chengdu is known as one of

the culinary capitals of China. The food here is the hottest in China.

And increasingly famous all over the world, for its fiery flavours.

We have come to the spice market, to explore the explosive tastes that

makes the food here so unique. This place is like the core, the

heart. It is like the mother ship of spices for the Sichuan food.

The people here are obsessed with chillies. Claiming they have a

medical property. Helping to drive out the cold, wet climate.

You really feel like trying all of them. Some of them I have never seen

before. I hope they are right. It really is

damp here. Even the seeds of the chilli, which

we avoid in the West are sold as a garnish.

So it is dry toasted. You would think that the assault on the taste

buds would be unbearable, but it is not all about chillies.

So big, where do you start? ! There is a second key ingredient that

define the Sichuan food. This innocent looking husk from the berry

of the ash bush, it is called the Sichuan pepper. It creates a numbing

sensation that balances the heat of the chilli in the food. It

stimulates the taste buds, unleashing an explosion of flavours.

I am terrified of trying it, I don't know why. I have cooked with it so

many times. Wow! Oh, my God! It is really

strong. Really numbing heat. Much stronger than what we have in the

UK. It is these local flavours that I

have come here to cook with and master.

I have not been here for almost 24 years. Now I realise how much I miss

this fragrance. There are not many places in the

world where cooking is so dominated by just a few key spices.

We want to begin our exploration of the fascinating complex flavours,

where some of the most authentic food can be found. Here in the

ramshackle restaurants, hidden in the Alice and the back streets of

the city. To help us track down one of the best, we have enlisted some

help. Jenny is a food writer, raised in Canada but born in Chengdu. She

is taking us to a part of the old city, due for re-development.

This is the famous restaurant here. It started off with a couple of

tables, but as the popularity grew, more and more tables were added. As

you see it is spilling out on to the streets.

Called Fly Restaurants, apparently because of the rough and ready

approach to hygiene, these places have always been the soul of the

food culture here. Wow! Wouldn't it be fun to cook in

this kitchen? It is chaos! There is chilli bean piece. Garlic and

ginger. Lots of flavours.

And listen to the roar of the wok. How intense it is.

Yes. I am desperate to cook with all of these amazing spices, but first I

want to taste how the chefs combine chilli and the Sichuan pepper, to

create the numbing heat. For all of the dishes you won't get

a strong sensation of strong or mild but then you start to feel it more.

You feel it on the tongue and on the lips.

My mouth is on fire. One of the most famous local dishes is a classic

made with tofu and usually ground beef or pork, but here it has a

surprising alternative ingredient. They are tricking you by putting in

pig brain. Pig brain? ! Despite my dad keeping pigs when I lived in

Taiwan, I never developed a love of pig brains. This is a first for me.

Think of it as tofu. OK... It is really creamy. It

reminds me of foi gras. I think that I will stick to the tofu. I love

this dish without the pig brains but I really want to test out my dish

with the chefs here. Like many Sichuan recipes, garlic, ginger,

chilli bean piece and a pinch of the Sichuan helper, are all exploded in

the hot oil. Like moths of the dishes we cook in our travels, they

are easy dishes to do at home, but it is unnerving to have such an

expert audience. Especially as I'm adapting the house special. Swapping

the pig's brains for beans and bamboo. Now, in with my beans, in

with the bamboo shoots. I will season with some soy. In with the

tofu. That looks beautiful. #7 Thank you.

You can get ground Sichuan flower pepper in Chinese supermarkets in

the UK or online. And don't be afraid to experiment with the

ingredients to get the balance just right.

Beautiful. Very good? And we look forward to

more from Ken and Ching's fascinating journey around China on

next week's show. It is time to find out if Emma is eating food heaven or

food hell. Food heaven is the herb crusted rack of lamb with

dauphinoise potatoes and a spinach and basil timbale with Or of course

it could be the duck. Duck legs for this one. Salted, a classic duck

confit cooked with lentils and some sherry vinegar to finish it off. The

viewers at home were undecided. So it was down to these guys to decide

which one you would get. You look terrified.

Both of them are. They have chosen the duck! So we lose this out of the

way. That is the lamb. Now we have the

duck. Now a classic duck confit. We start

off with the end. We start off by putting the finished article in the

oven. So this is what we are about to make. These are the legs. They

have been cooked in duck fat gently for about an hour and 15 minutes.

OK. We are going to take the bone out.

These are wonderful duck confit legs. I will show you how to make

them in a second. So take these out. Drain off the fat and then we will

grab some honey. Honey over the top. Just a touch.

Just a little bit! All of it. So a hot oven for this. This is the end

part of the cooking, but the beginning starts with the duck legs.

Now what we have to do is weigh the duck legs. So it is 15 grams of salt

per kilo. That is what we are looking for. Not that you are ever

going to make them again. I know! So a little bit of garlic,

rosemary and thyme. This is the dish I learned how to do in France. The

recipe has not changed. You would add the salt, rosemary over the top,

a little more garlic. We leave that in the fridge for 24 hours. It is

important as the texture changes slightly and the meat darkens down.

So you are salting in. Then wash off the salt. The guys are chopping the

veg to go with it. I feel like I do in school! Now we

get the duck fat. This is popular. The goose fat or duck fat. This is

the confit side of it. Place the legs in there and gently cook it for

about an hour-and-a-half and then you end up with what we have put in

the oven. OK.

You can even buy these made in the supermarket in a tin, but you are

not going to buy them either. It is that look on your face. I have

not seen that look on a guest's face since Bill Oddie came on the show.

We cooked him mallard. He had the same look you are giving me now.

Maybe my look is similar to the look on your face when you said you

watched Big Brother last night? No, that was more of a shock.

Now, with have the lentils. I like lentils.

We start off with butter. The key to this is to make sure that

they are the same size. That is the idea to this one. Now you said we

should be watching The Voice to see this guy tonight. Does that give the

game away? No, I can't tell you. That would give the game away, but

his name is Bob. He is just incredible.

How old is he? Can't you say that bit? I think he was in his 50s. Late

50s. OK. Now ideally we would put bacon

in but we don't have any unless we have some in the fridge here.

Maybe a little bit of bacon in the bottom. I know we have hake. Bake

op. We are about to get bacon! The crew has had it all for breakfast!

Ideally, you would put bacon in there.

What's that? That? That in the shot glass.

I thought you would be interested in that. That is vinegar.

Now, you would add bacon to this normally.

Come on, bring it in! It looks lovely.

I will stick with the wine. That is going in. This is proper beef stock.

Or duck stock. Now with the lentils. These are the

Puy lentils. You can buy them in a tin but it is better like this. They

go in. Fantastic. Amazing in soups. A different type to the ones that

Jose used. Slightly different in taste, but bring this to the boil.

Cook it for about 20 or 30 minutes. You have this. Funny enough, this

one has bacon in it. Now with we use this. This is sherry vinegar.

Oh, that smells nice. I think this is the key to this.

A bit of acidity in there. If you can base the duck in the oven with a

spoon. I will finish this off with butter and salt and pepper for this

one. So how long does The Voice go on

for? It finishes at the end of March.

So not too big a run, then? A few months.

Then what next? You are back in the Big Brother thing? Yes, that

finishes in a week-and-a-half. Then The Voice. Then Big Brother starts

again in June. You could watch the whole series! Yay! Yeah... No! Now,

coriander in. Salt, black pepper. How is the duck? Good, chef.

Take it out and put it on the stove. The secret is not to boil the duck

legs, there. Look at that. Now look at that! A bit of black pepper. Then

grab a spoon. Season these afterwards. The lentils and beans

season them after you cook them. You are going to love it.

Am I? And the key to this dish, really is the way you cook the duck.

It is cooked in the duck fat. So it is really... Ducky? ! Yes. But

there is nothing better than when it is cooked in its own fat. See? Look

at that. Don't do anything with it. Just that.

It does look good. OK, well, you are going to try it.

Have you got any mint sauce! ! Look, if I have to watch an

hour-and-a-half of Big Brother, you have to try this for a minute. Dive

in. Do you cut it like normal? Yes.

Oh, it is very tender. How soft is that? Right to go with this, Jane

has chosen... You this... It is Palataia Pinot Noir 2012.

Look at the face. It is really, really nice. It is

delicious. It is. It is the way it is cooked in

the fat. It just melts in the mouth.

In France they serve it like that, roasted. Or take the cold duck and

mix it with the fat and add it on to toast. That is all from Saturday

Kitchen Live. Thank you very much to Nathan, Jose Pizarro and Emma

Willis. Remember all of the recipes are on the website. Go to

BBC.co.uk/Saturday kitchen. We are back at the same time next week with

even better chefs! Only joking. Enjoy the rest of your weekend.

Goodbye for now!