18/02/2012 Saturday Kitchen

Good morning. You are in for a treat today, stand by for 90

minutes of world-class cooking from some of the country's best chefs.

Welcome to the show. Cooking with me live are two men at the very top

of their game. First, the man whose modern Michelin-starred menu has

made his restaurant one of the most talked about in the country. It's

the brilliant Jason Atherton. Next to him is another brilliant chef

who also holds a shiny Michelin star for his food, but it's very

different. His restaurant Texture stars a menu inspired by his native

Iceland. Welcome back to Aggi Sverrisson. Alternative breakfast

for you today. It's like a full English breakfast, deconstructed,

so slowly cook the egg. It's going to have a beautiful texture, like a

boiled egg cooked back to front. Crispy bacon, fried bread,

mushrooms, a little bit of truffle and beautiful tomato compote.

like the breakfast I am used to. Spined qui -- spiced quinoo and

prawns. And that seaweed that you used before. Two very different

dishes to look forward to and we have a brilliant line-up of films

from the archive for you to enjoy. Today they're selections from Rick

Stein and a legend piece from Keith Floyd. Our guest today was once

named the sexiest man in Wales. Exactly!

He is one of the country's top comedians, welcome Rhod Gilbert.

Great to have you on the show. Who named you this then? Just leave it.

Don't go there. You are trying to humiliate me. Leave it. Sexiest man

in Wales, it's damming with praise. A keen foodie? I don't trust them

two. I don't know who they are. One is doing a back to front boiled egg.

I have no idea who the other fella is doing. He is cooking it in dust,

that's all I know. He is from Iceland. Icelandic dust. Luckily I

am cooking you pancakes. Perfect. At the end of the day I am going to

cook food Heaven or hell. It's up to our guests and some of the

viewers and those two fellas you don't know to decide. Food Heaven?

Food Heaven would be curry. I am massively into hot food. A chicken

curry. Instead of a rice garnish you... Wales is all about the half

and half, half rice, half chips. If you can pull that off, once he has

finished his back to front boiled egg. I can't believe you got me up

this early and he is going to cook a boiled egg. Apart from that, food

hell? Scallops. One of the things I can't get my head around. Texture,

taste? Just they freak me out. I don't get the point of them. There

you go. It's curry or scallops. Food Heaven I am going to make one

of his favourite dishes, that curry, but one of mine to go with it is a

chicken curry, yoghurt, chilli, loads of spices and it's cooked

slowly with stock, cream, plenty of onions and finished off with butter

and served with a handful of cooked chips on the side. How does that

sound? Amazing. Chicken curry and chips, basically. I was bigging it

up! Or food hell, scallops, with leeks, asparagus and bread crumbs.

Are the leeks for the Welsh, to try and bring me around? A little bit.

It's not going to work. Let's meet our other guests, as usual, they're

two viewers, Louise, you wrote in. Who have you brought with you?

General my, my friend -- Jenny, my friend for work. You have been on a

sushi-making course. It's very technical, you have to learn how to

cook the rice. You have to wrap it. My girlfriend makes sushi every now

and again, it looks like it's been made by John Prescott with a lump

hammer. Have you any questions today, don't forget you get to help

decide what Rhod will be eating at the end of the show. If you have

any questions: A few of you get to put your

questions live later on, and I will be asking you whether Rhod will be

getting food Heaven or hell. Back to front egg. Very exciting. This

is what you are about to see. First up, one of the country's most

innovative chefs, it's the brilliant Jason Atherton. You have

brought a gadget with you, a water bath. We are going to be cooking

the egg in there. They're in every kitchen now, but you can buy those

domesticically now. This is a home one, yeah. Apparently it's the

fastest selling home gadget for cooks on the planet at the moment.

There you. Go. -- there tkpwu. you think about how you make a hard

boiled egg, we are doing that but a slower temperature. The key to this

is the temperature. This is on 61.9 an hour and 15 minutes, if you want

to come back after you have had coffee and chicken curry it will be

ready. An hour and 15 minutes. presuming that's hard boiled after

an hour. Soft boiled. I could do that in three. I am going to make

the mushroom puree. You are going to make the tomato compote.

Deseeded tomatoes, blanched them and taken skins off. The idea

behind this is this slow cooking at a lower temperature, it doesn't

cook any more with the egg yolk. Once you have gone past that you

can hold it for about another 20 minutes after that and after that

it starts to go over. It's an unusual texture, which is fantastic.

That's the point of it. We have two sauces going with this. The tomato

one here with garlic and shallot. Mushrooms, standard field mushrooms

and more shallots, garlic and we are going to get these in the pan

and cooked down quick with fresh cream. Then going to blend it and

that will be ready to go. Is a field mushroom a mushroom? Yes.

all mushrooms field mushrooms? forest as well, they're wild

mushrooms. This grows in a field. Thanks for that! In go the

mushrooms. Is this the kind of dish on your menu now? On our tasting

menu and a la carte. It's one of our signature dishes. It's doing

really well. It's something I - I like to play on words, at the

restaurant I call it an English breakfast and let people be

surprised by what we give them. still have bacon and mushrooms and

everything else. Fried bread I am assuming is the croute the croutons.

Standard white bread, into cubes. With the bacon using cured dried

streaky bacon. Sliced nice and thin. Stick it in the oven on a low

temperature so it cooks, probably about 110 degrees, nice and crispy.

You mentioned this machine is one of the biggest sellers at the

moment. This is the domestic version, the commercial ones were

always about �1,000 when they started off. Every kitchen has one

now. You cook - difference is you can cook eggs, a lot of people cook

fish and lamb. Pork belly, anything you like in it. The idea is it

keeps things more moister. In the UK we seem to call it this boil in

the bag thing but the actual technique is actually very clever.

We do pork belly at the restaurant, it doesn't work for everything, I

am not a fan of fish in it. Some chefs like fish in it. When do you

pork belly with duck fat, it's so tender it's fantastic. It saves

time and helps in a professional environment and speeds things up.

You must use one as well? A few, actually. A little bit of cream for

that. We have the tomatoes here. Run through what we have in there.

Shallots, field mushrooms, cooking those down. Can ski a question

about -- can I ask a question about that thing you are banging on about,

is it just hot water in a tub? This is all the range in -- rage in

cooking? A member of my family, I will not name them, did phone up

when I mentioned doing this in my restaurant, they came in and I have

one of these and they turned around and said they had a go in their

foot bath. The idea of this is it's constantly at that temperature and

you can alter the temperature, but the idea is you cook it at that

temperature bang on really. Absolutely. It holds it at the

perfect temperature. That temperature will never change.

putting pan of water on the hob and leaving the gas where it is, except

you are �1,000 down! Similar, that. I get it now. I see the appeal now.

Yeah. Right, mushrooms. I have washed them. It's the only mushroom

I wash. These get all the dirt inside, it's good to give them a

wash. They're the mushrooms of death. You should be cooking with

those?! You are about to find out. If you would like to ask a question

on the show you can call this number. A few of you get to put

your question live later on. You can find all the recipes on our

website. The croutons are happening here. In

this tomato mixture, you want mustard and vinegar. Yeah, that's

it, just to sharpen it up. Give it more flavour. Put the mushroom

puree in here. Season this up as well. Tell us about your restaurant.

The restaurant and then you have got function rooms and different

stuff. This is your own new venture really. We have been open ten

months now. Is the egg done? Another hour and ten minutes. It's

been a dream to have my own restaurant and after years working

for my own chefs I have my own establishment. You can do your own

thing. I will do that and you can do the sauce. Do you want to show

us this egg then? Yeah. I can use that pan again, James. You know

when those flames happened, I always get excited when I see that.

How do you actually do it? Do what. Get the fire to come out, the

flames and stuff. You just do that. With the flames? I can do that,

that's doing it without the flames. It's the flames that are impressing

me. I will show new a minute. I am going to do pancakes in about ten

minutes and I will show you that. only need about five of those, pick

the nice ones out. Where is the water. The bacon is there. Take the

eggs out. Crack a couple, see how we get on. In we go like so. The

moment of truth. We have got one. Right, now we are ready to plate.

Tomato compote. I will I will season this up for you. Pass me a

spoon, James. Tomato compote goes in the middle. I thought you were

doing the eggs in the other thing. They've been in. Why have you put

other eggs in there? A special �800 bowl. These are the ones that went

in an hour ago. We did these earlier. On goes the mushroom puree

like so. Then take out our egg. You see how softly poached that is.

Pepper and salt on top like so. Parsley on for me, James. Then we

add these, croutons around like so and now it starts to look like a

full English breakfast, not a Welsh breakfast. A full English breakfast.

Not yet! Forgot the white truffle. On goes the white truffle for the

last bit. This is a spring truffle. These are in season for about four

or five weeks this time of year and they taste magnificent. It's a

spring white truffle. On like so. You get to try it. One between four

is it? Yes. Dive into that. Shall I pass it on? No, you get to try it.

OK. Tell us what you think. This is on your tasting menu as well.

smaller version. That's incredibly softly poached, that egg. These are

becoming more popular, I have to say. People have to know what to do

with them, that's the problem. that a good egg? It's a good egg.

Worth �1,000? I would pay a grand for that. While you dive into that,

we need some some wine to go with it. We sent Susie to Bedfordshire

this week. What did she choose to go with Jason's extraordinary egg?

This week I am in Bedford, enjoy ago stroll by the river, but

there's work to be done so let's find some wines to go with this

In my book there are really only two things to drink with a top

notch breakfast dish like Jason's. Either a bloody Mary, or a glass of

fine champagne, something like this. But Valentine's day is over and my

budget this week won't quite stretch to champagne. I am looking

for a decent alternative at an affordable price. Here it is. It's

the Jacob's Creek sparkling chardonnay hfp Pinot Noir.

It's less complex than champagne, it's usually less acidic, which can

be a bonus if you find champagne too crisp. It's not about matching

specific flavours in Jason's dish, it's more about this this wine

refreshing your palate in between mouthfuls and having enough fruity

concentration to cope with the food, the rich egg, the earthy mushrooms

and ham and croutons. What a lovely decadent way to start the day. Here

is affordable luxury to enjoy with It certainly is. I thought when she

went away from the champagne I thought no, go back! But this is

fantastic. Works well, I like it. Under eight quid, a bargain.

Definitely works. It's refreshing, right. What do you reckon, girls?

Beautiful. Are you going to invest in one of those new new toys?

Maybe! It's very good it works perfectly. The wine is eight quid

and the topping on that is �790 a kilo. Right, just sell the house

and I will have one of those. a butter-free recipe. Prawns,

grapefruit, yoghurt and plenty of ash. Dust. It just gets better for

you! You have pancakes in a minute as well. Now we catch up with our

weekly inspirational trip from Rick Stein, he is hunting down more of

his food heroes, first he is in a battle against the elements. Enjoy

I'm not cooking outside any longer,- I am trying to cook mullet in pasta-

I have just seen these two women watching me doing this. They must think I am totally bonkers.

It's a terrible gale and it's so cold!

They must think, "What on earth is he doing?" Well, actually, it's quite a nice dish!

It was a nice dish. Or it would have been if it was hot!

This is Barbara Lake's dairy farm near Callington. She doesn't make very much,

What is so special about your clotted cream, do you think, then?

Well, it's done in the old-fashioned way, and...

cooked in the enamel pan, which I always reckon adds flavour.

And just simmer on top of the stove.- And all done naturally, like it used to be years ago.

These look special. It's funny, you- say "scoanes" and I say "scawns". I'm blowed if I'll say "scoanes"!

What is the correct way of eating a Cornish cream tea?

First of all, I have got the scone... Yes, you cut it open...

and you put the jam on. I thought...- Devon usually does it the other way-round. Devon does it different. Yes.

Then put a dollop of cream on the top.

And how much cream am I allowed?

Just to put... That much? Yes. It's just so fresh. Great.

You have a piece of the crust showing on the top. That's the best? Yes.

Was that all right, putting it all in?

Barbara's clotted cream makes a superb quiche with a lovely, white, milky curd.

This recipe I had for Sunday lunch over at Rock of all places, with Bill Baker,

who's our main wine supplier and a great cook. Wwe filmed him about three or four years ago.

We went out boating. I made some crab pasties which he really liked.- He's very big, Bill, and...

we nearly sunk the boat. There was me, Bill Baker and Simon Hopkinson,- another chef friend of mine.

I am stuck. Chalky, move.

And Mr Sandry the boatman... Well, Bill was sitting to one side of the boat, a very little rowing boat.

..and he said, "Could you stay in the middle, please? You're so heavy." It was a great day.

Anyway, the quiche. First of all, you need to make a pastry base and then get some crumpled paper...

You can go through all the business- of cutting the paper neatly,

but if you just get ordinary greaseproof and do it like that in a ball a few times in your hand,

it will tuck very nicely into a flan tin and then just get some beans...

If you like, if you are feeling expensive and flush, you can buy little ceramic beans.

But I actually love the smell of hot pulse-type beans when they are coming out of the oven.

You blind-bake that pastry for 15 minutes with the beans in, take it out,

pull the paper and the beans out and bake for another five minutes at 200 degrees.

I cook these langoustines for five minutes.

These and practically all the ones that I use in my restaurant come from here at Tarbert in Scotland.

Standing on the quayside there and watching them being unloaded,

you would think they are all destined for Billingsgate and all over the rest of the country.

But you would be wrong. They nearly all go to France and Spain.

It's such a shame we don't buy them- all over here. Just look at them!

They are so much nicer than tiger prawns and local, yet can you buy them in fishmongers? Not easily!

Anyway, I have lightly cooked them.- It really is a travesty to overcook- them. And the pastry is ready.

Now I just have to remove the tail meat.

The easiest way is to squeeze them until they crack, then just peel off the shell from underneath.

I must say this is the hardest part- of the whole dish,

because I just love langoustines, and the temptation to eat them now is just overwhelming because...

Actually I think langoustines are where seafood is at, to put it in the vernacular, in this country.

I love prawns but langoustines are more like lobsters than prawns.

But really this is what it is all about. So now for the filling.

The particular part of this quiche is that I am using Cornish clotted cream in it.

It's too rich on its own, so I mix it with quite a lot of milk.

You need about 4 ounces of clotted cream, 6 fluid ounces of milk.

Start off with a little and then, just as the cream starts to moisten- and soften, you just add more milk.

So you have got clotted cream and milk and then eggs. And you need three eggs.

So whisk three eggs into that cream mixture.

And now the flavouring.

Fresh tarragon roughly chopped, big pinch of, and parsley, again roughly chopped, a big pinch of.

Stir that in.

A bit of salt...black pepper, and we are ready to go.

Into the pastry case go the langoustine tails. Push them around- to get them fairly distributed.

And then add the cream and egg mixture.

There may be a little bit too much,- just off the top, and into an oven.- It's 190 degrees now.

That should be for about 25 to 30 minutes.

What about the pasties, then?

What sort of pasties have we got? Crab. Well, they look wonderful.

Would you like a pasty? I'll try one.

I don't know if I have had a day like that since - a bunch of mates,- lovely food and a summer's day.

You talk about food, you talk about- recipes, and that's how this recipe- for langoustines came about.

I find that many ideas come from conversations like this, not so much from reading books.

It's just much more real with some like-minded people like Bill and Simon.

We should spend more time messing about in boats. It creates dishes like this.

I mean, it's just very embarrassing- saying how nice one's own food is. It just seems ridiculous.

But, I mean, it's sort of fresh and...

in every way does justice to the beautiful flavour of the langoustines.

It is a great tart. Well done, Bill.

Now

Now I

Now I love

Now I love langoustines too, we should definitely be eating more.

Another masterclass now. With pancake day this week I thought Wye

show you how to make the perfect pancake. This is a crepe suzette,

you are going to get lots of flames. First the pancake, 125 grams of

plain flour you can put buckwheat flour, and it will end up like a

French gallette. I have had that. The difference with this and a

pancake is the thickness and the - around that one. Exactly. 300

mills of milk. Leave it to rest. You can make this Monday night, pop

it in the fridge, leave it to rest and it will look like this. What

you then do is mix it with your hand, again not by machine F you

are using a machine it toughens up the flour and then you have your

pancake mix. Hot pan on the stove. Bit of butter in there, just get

the butter circulating around the pan. You can use a pancake pan if

you wish, but you just pour the filling in and at the same time

just turn the pan. The small the amount of liquid, the better. You

can always add more, but the idea is to get it nice and even. Turn up

the heat now. What I have done is layer them in pieces of greaseproof

paper. Paper. These freeze brilliantly. You can pop a knife in

and take how many you want. Leave it like that until they

actually start to colour nicely and then we can flip them over. Happy

with that? Yeah, do I look like a man who has a machine to mix things

up and a palate knife. There, take it home! Nice. I guarantee if you

visit me in 20 years I won't have used it once. Have a smaller one.

When I was reading about you, you are almost the opposite of where

you are now. You started off very much academic when you were younger,

your parents were teachers. didn't start - I suppose I went to

school, that's what you mean. studied languages. Yeah, I always

thought I was going to be a teacher, everyone is, my brother, sisters,

parents, granparents, I think I am the last one in 4 400 generations

that isn't a teacher. It's a bit of a change. What is it about that

that put you off? Just hard work, I think. The only reason tkoeu what I

do is I was nagged by a girl, for years, to try comedy. I was in

market research, trundling along doing what I was doing and she

nagged for eight years and in the end I capitulated and said I will

give it a go. At Edinburgh Fringe, 2005, so recently. 2002 I did my

first ever gig. 2005 was the first kind of hour-long show to take to

the Festival. You were saying you went to a comedy workshop and

didn't like it because you were told what to do. I went to a comedy

course. There's loads of them now. You can do comedy in university now

I think. It's the new rocken rock - - Rock 'n' Roll. You can do a

degree. I didn't like it, it was all very drama and improvisation,

like be a tree. I can't be doing with that, I am self-conscious and

shy. Totally opposite of when you are on stage. On stage I am a

lunatic, yeah. You pick little things and parts of everyday life

and sort of... In real life I am a petty, contrary, argumentive little,

you know... The luggage thing, famous one, which got seven million

hits on YouTube. It went a lot higher than that in the end, I say

in the end, like it's got removed! Yeah, I am just an exaggerated

thing of me. I get woundup about little things and exaggerate that

on stage. The stage and tour. This is your your third major tour.

Third big tour, I guess. They've all had unusual names. The mince

pie was the first one. It was based on a mild nervous break breakdown

in services over a mince pie. Second was the cat that looked like

Nicholas Lyndhurst. The third one coming up is The Man with the

Flaming Battenberg Tattoo. And you have got it. I am that man. There

it is. Where does this come from? Alongside the standup I do TV stuff

and the stuff I do... You are in your third series. I try out

somebody else's job for a day or two. The one I was doing at the

time was a tattoo artist, and I had one day learning and then one day

tattooing. You actually... tattooed two idiots! And botched

them both, actually. It's a skilled job. You can't learn it in a day I

found out, and they found out to their cost! The producer said if

you are going to tattoo somebody tomorrow you need to get a tattoo.

I was a 42-year-old man who never once considered a tattoo, I have no

interest, hate them. Never occurred to me. I thought what do I have? If

you don't care, how do you choose what to have permanently marked?

would have a water bath and an egg. In the end it was random. I got the

most pointless tattoo of all time really. I am not even bothered

about Battenberg. When does the tour start? It starts in April.

It's all over the place. I have a run in Hammersmith in London in

July, I think, but all over the place, as a tour suggests. Is it

different to the first ones you have done? You have to do a new

show! Have you developed the older you get? When I started off I was

quiet, surreal, some family tales from a village and small and subtle.

Then I have gone through, I seem to have brought out this part of

myself that is this ranting raving lunatic. This show has developed on

from that again where I am trying to calm down. When you look at

these tour dates it's a massive commitment for you guys. We love it,

I love it anyway. It's right in the show is the bit where you tear your

hair out and you have a blank screen in front of you and you are

trying to write, that's the hard bit. Once you have that show the

fun bit is performing it, you know. You wanted flames, you are about to

get them. Yeah. Orange segments and lemon. We have done the pancakes.

The difference with these and French crepes is the thinness. More

milk in it to make the batter nice and thin. We do with this... I have

never made a pancake. It's easy. Just thought I would get that out

there, tell the world. Take them home with you. It doesn't really

count as making them. You can make these and heat them up afterwards.

This is the sauce. You start with a pan, this is caster sugar in here.

Orange and lemon segments in there. Orange juice there there ready. You

have the brandy and grand pharpbier. -- marnier. The colour is important.

You need in the grand Marnier. We used to do this at college when

we were training to be waiters. used to do that at college as well,

I was studying French! Throw the juice in, orange rind and lemon and

orange segments, not that many orange segments. At the last minute

butter in there, to bring it down. Mix this lot together. This is

really your traditional dish from Paris, they reckon, from the the

Monte Carlo restaurant. Who was Suzette then? She was an actress.

All these dishes were named after people, Pavlova. Do I eat that now?

You can eat it, dive into that. Tell us what you think. I will. I

won't dive into it, I know what you mean. With the orange segments and

that it's just simple. It's very nice. Delicious. Thank you very

much. Best of luck with the tour. Well done. There it is, if you have

a cooking skill you would like me to demonstrate or you have a tip to

share with us drop us a line, you can get all the details via our

website. What will he be cooking for Rhod at

the end of the show? That chicken curry, with yoghurt, chilli, loads

of spices and cooked slowly with stock, cream, plenty of onion and

served with a pile of chips on the side. Or food hell, squal lops,

they're -- scallops, they're pan fried, put in their shells with

sauce, leeks, mashed potato and breadcrumbs and grilled.

audience decides whether I have something I like or hate? Yes.

a bit harsh. If I was you I would finish off this! I know what

they're going to do. Jason, what do you like the sound of, curry or

scallops? Any man who tattoos a batonberg on his back, I have to

agree with him. It's a classic combination of curry and chips but

I am thinking hell at the moment, I am afraid. Why! You have to wait to

the end of the show for the final show. Four new celebrities now

hoping to be crowned Master chef and we'll ask them to make ravioli,

First thing, a bit of olive oil in your water. Why?

Decent spoonful of crab filling placed at regular intervals

down the centre of our pre-rolled-out pasta, leaving enough space

that when we cut it, we have an edge- on the outside, and we can seal it.

You need lots of egg, lots and lots of egg.

Simply take your piece of pasta, and fold it.

You've got to be able to be clever enough now to leave it

not quite sealed. Then you push the air out of each one,

because with heat, air expands and they pop like a balloon.

Take a bit of semolina, because now you're going to touch the pasta.

Water at a rolling boil, really important.

Olive oil in, and then drop them in gently.

To make sage butter, cold blocks of butter into a very hot pan.

And now our raviolis are cooked. Two minutes, that's all it takes.

Shall we get the first one in? Let's get them in. I can't wait.

First up is TV presenter Aggie MacKenzie,

We are going to ask you to make us three crab ravioli.

We will then ask you to finishthat off with a sage butter sauce.

You have just ten minutes to do it in. Go for it.

Of course I'd like to do well, otherwise I wouldn't be here.

How much longer have I got? Two minutes left. Right.

Got any kitchen roll?

Time's up. Done?

Well, crikey.Your raviolis, or big dumplings...

as they've have hit the water, because of the air inside,

they've come to the top and the top of that pasta

has never gone under the water.

So we've got raw steamed pasta sitting on top.

I think you've been lucky, actually. I really do.

How you got these onto the plate, I'm not quite sure,

because all the rules of cookery have been broken.

It hasn't split open. Could do with- a bit more buttery sage sauce. Yes.

Thank you very much. Thank you.

Father-of-twins Tim Lovejoy has co-written two cookery books

off the back of his TV show, Something For The Weekend.

Right, ravioli. What does that look like?

I'm making luxury ravioli, big ones.

It's a sage... Butter.

OK. Right.

You've had four minutes.

What is that that you've put in there?

I imagine it's some form of polenta-style thing.

It's not... It's not flour.

You're halfway, Tim. You've have five minutes.

TIM LAUGHS

Oh! That's massive.

What? That's huge. It's luxury.No, no, no. Ravioli, little parcel. One little mouthful.

Every time you eat it, you pick up the sauce.

Semolina and butter together is just that - semolina and butter.

It's horrible. Thanks very much for that.

I've got to put it in my mouth. Yes. I want to taste this sauce.

It's not good.

Tim, put it behind you. Move on. All right.

Next is Indian-born actress Shobu Kapoor, a lifelong vegetarian.

Ten minutes. Off you go.

OK.

I've messed this up completely already.

I would normally actually use something to stick it, but I don't know what.

Ah, the egg would be to... The egg would be to put those together.

You've had five minutes. You're halfway.

This is...

It's terrible! Oh, my God. OK?

Shobu, John asked you to do three ravioli.

Where's the third one?

It, um...disintegrated in the pan.

Yeah. Oh, God.

You are the first person, I think, ever in history of the world

who's tried to seal ravioli with a knob of butter.

Butter will melt, which will probably make it even worse.

Last up is actress Margi Clarke,

10 minutes. Off you go.

One's going to be a little bit bigger than the other.

You give that to the greedy person in the house.

Would that be about the right amount or is it too much?

We can't help you, you're going to have to work that out for yourself.

Okey-doke. Well, we'll give it a go.

Press round.

Oh, my word. You wouldn't want to serve this up, would you? No.

It's terrible. I know.

Are you done?

Margi, it didn't work, they are now- full of water because you didn't

seal the two layers - the top and bottom of the pasta.

Waterlogged, isn't it? That's going- to taste of cooking water.

That's going to be nasty. I'll taste the pasta and a bit of the sauce.

OK. I do have to try it, it's my job.

Thank you.

So much sage, all I've got is the flavour of that sage.

A little bit of crab water washed around the outside.

I don't know what to say really, I really don't know what to say.

It hasn't quite worked for you. Thanks, lads. Thank you.

You

You can

You can see

celebrities get on with the next task in about 20 minutes or so.

Still to come this morning Keith Floyd's all at sea, the North Sea,

cooking on board a fishing trawler and in the kitchen he cooks up a

pan fried fresh fish in white sauce. After Jason's little eggs-perment

with a water bath earlier, he will accelerate his cooking speed and

beat Aggi, the omelette challenge is coming up. What will he be

cooking for Rhod at the end of the show, chicken curry or squal lops -

- scallops? What do you like the sound of? I fancy the scallops

actually. I was hoping he would say that! Right, cooking next is a chef

behind a Michelin starred menu at Texture, great to have you on the

show. Thank you. This dish, I don't know if we have cooked ling on the

show before. It looks like a thin stretched out cod. It's the cod

family. It's very sustainable. It's in season now. It's very good value.

I would say it's between cod and monkfish. I think this is going to

be the next cod in three or four years. There tkpwu. What's the dish.

We are going to do quinoa, ling, prawns, grapefruit salad, capers,

yoghurt dressing, seaweed. Some of the seaweed ash. You are going to

start off with that. I need to prep the tkpraeupfruit first --

grapefruit first. This is sustainable, ling, this is Cornish.

My friend caught it Friday morning, I think. Doesn't get much fresher.

It does look like, well, like an elongated kaod. -- cod. It can grow

up to about three feet. They're very ugly as well. Do you need to

salt it as well? You can salt it before. You don't need to. Why have

we never heard of these ling? a new thing. A new fish? A new

species, just evolved, has it? He's changed the subject! Do you

know anything about Darwin? quinoa goes in a pan... He is off!

He just made it up. There is no ling fish. Tell us about this

quinoa. One third quinoa, two thirds water, cook about ten

minutes and rest for five minutes with cling film or something like

that. It's a grain. Very healthy for you. Lots of vitamins. Put that

here to cook. On the side here I have some cooked already.

cooked that with spices or not? spices are here. You cook this like

bulgar wheat, similar to that. Quinoa, fennel seeds, cumin seeds

and dill seeds, in a dry, hot pan and cinnamon, that is optional.

Toast that. This is a popular grain in Peru, that area. It is, from

there originally. Pop the fish in the oven. Turn it around in about

two or three minutes. Take about four or five minutes. This takes a

little bit longer than the cod because of the texture. Yeah.

have the dressing here, which is the grapefruit juice, water, olive

oil. Warm that up, not too hot. Tell everybody about this

restaurant, Texture. Iceland, you get the theme from Icelandic food.

More Scandinavian than Icelandic. We have a lot of Icelandic and

Scandinavian ingredients which we like very much and almost open five

years and we have gone from strength to strength and it's just

fantastic to see all these people coming back and back. Obviously, it

make us very happy. You pop that straight in there, tell us what it

is. The ash, yoghurt, and some salt and lemon in here as well. Here we

put the seeds. You call it ash, but it's dried seaweed, this stuff.

is, actually. If you go down to the beach in Wales... You are not going

to get that, this is from Iceland. You eat this like a sweet, don't

you? Like a snack, in front of the television. We normally have a

Dairy Milk. That's what they have. Do some salad here. Very good!

will do the scallops later! Something wrong with him. It sticks

to your teeth. Think it will catch on. No. You are going at 100mph,

what have we got in? The spices in the quinoa. Season that up. It's a

bit like licking a fish tank. not. It's like getting rid of the

filter and cleaning it with your own mouth. That's very unfair.

is unfair, I shouldn't have had to try it. Herbs here? Dill and

parsley. Can I have some parsley to get rid of the taste? Little bit of

lemon here. That's the herbs, grapefruit and capers. Going to go

in there. Have we turned around the fish? I will do that. I knew you

would forget it. There is a sink in the back to wash your hands. You

can find all today's recipes on our website. How is it? I am doing it!

I don't trust you. He is struggling to -- it's struggling to talk with

all that seaweed in my mouth! also in the lovely spicy quinoa.

Just recap that. That's the quinoa. Do you drain it? It soaks up really.

Spices in there. And herbs in there. Olive oil. Sometimes you can put

lemon in it as well. We are doing this with fish but it works well

with meat. It does. Also I am doing a salad on the side, it's fantastic

the salad and this together. How do you make this? I take this, put it

in the the oven about five tee degrees -- 50 degrees overnight and

blitz it in a grinder. It's dried seaweed. That's what I said.

dressing, this is warm and you can finish that off for us. Herbs,

capers. That's the grapefruit, capers and herbs. And prawns from

Greenland. They're cooked, obviously. Yeah, they're cooked.

Now, apart from Texture that you are doing you are working on

something else, keeping busy. opened another restaurant almost

two years ago now. My business partner has been looking after that

and done some miracles there, so we open a third one. What's the idea

behind the concept? Very much for people who love wines, all kinds of

wines, good value food. Quirky wines. About two and a half months

we are opening the third one in in here? No. Are you sure? Yeah.

That's not cooked, is it? It is. It's on borderline. It wouldn't be

if you had butter in it! I am doing salad now. Little bit of the

dressing goes here. You finish the salad. I will make sure this is

cooked. I am on it. Balsamic vinegar. Prawns, quinoa. Mix it

together. This can be a lovely dinner on its own really. Right, I

will bring the plate across. That's the dressing with the prawns in

there, right. So, yoghurt, lemon yoghurt. It goes on the plate. As

much or little as you want. That's yoghurt, lemon juice and that

seaweed ash. And tiny bit of salt. Can you buy that ash or not?

From me maybe! OK, I think we are there actually. That's definitely

cooked. Well done. Hot pan, chef. Little salt. Lovely lemon juice on

the fish. Obviously plenty of ash on there. Do you use that as a

seasoning? I season it, I use it as a season on all my fish and most of

the plates, even desserts, believe it or not. A little bit of that on

there as well. It does look great, doesn't it? Thank you. Little bit

of oil and we are there. No butter. Remind us what this is.

Cornish ling, prawns from Greenland, quinoa, dill, grapefruit, seaweed

dust. Brilliant. There you go, tell us what you

think of that one. I will. You can try the salad. This is the new

species of fish that's just evolved. The texture is so delicate, but you

have to cook it more than cod. Tell us what you think of that. The

secret is the ling has got to be really fresh. That's the secret.

Ling is one of those fish, if it's not fresh, it's not brilliant.

with all fish that, isn't it? are better than others. Are they?

Like mackerel, for example, needs to be extremely fresh. I think ling

is the new cod. Exactly. What about the ash on the stuff. No, I chucked

that off! The dust. What is the dust. That is that. But ground up?

I can't avoid it, you have powdered it over the whole thing! It's all

contaminated. Let's go back to Bedford and see what Susie has

Aggi's ling with spiced quinoa is a clean, fresh tasting dish and it

needs a medium bodied refreshing white wine. Something like this

crisp dry Sancerre would be a classic match but this dish has

quite a salty tang and for that I need a wine that's rounder and

fruitier and that leads me to this particular wine, the Summerer from

Austria, which has a honeyed flavour that will suit the dish

dish perfectly. Austrian white wines don't get the

recognition they deserve and if you have never tried one you really

should, especially if you are going to be eating fish. This is

Austria's signature white grape sreurt and it works -- variety and

it works brillianty with salty fish dishes like this. It's a lovely mix

of honey and herbs. It's got plenty of zesty acidity to

complement the fish and match lemon yoghurt and dressing. It's rounded

and fruity enough to cope with salt and capers and there's also a

typical hint of white pepper that will pick up on the fennel and

cumin and fresh herbs. Aggi, you have give begun us a wonderful --

you have given us a wonderful mix of flavours. It did go that way and

now it's come back. You are enjoying that. What do you reckon

to the wine? Clean, fresh, sharp, goes very well with the fish.

Austrian, I think they're improving all the time and this is fantastic.

Happy with that? It's delicious. The combination works. It's time

Today the basic recipe presentation, organisational skills,

everything that you need to become a good cook. Good test.

The first thing they need to do is take a decent handful of butter

into a pot, and then into thatpot I'm going to add dried mushrooms.

Right now I'm making the basis for the actual rice itself.

Half my shallots, two cloves of garlic

and then I turn my heat down to sweat that off.

So nice and slowly. Now we add our rice.

And this is where we need to take a bit of time.

And now we start the process.

Two or three good ladles of stock, and turn it down.

And we can start to see it going a little bit starchy.

If I keep on cooking that now at a really high temperature

it will become too starchy.

This is when the next lot of stock goes in.

Whilst that cooks away I need to cook and prepare the mushrooms.

They should be decent hunks of mushroom floating through the risotto.

Just lay them on top of those shallots.

And let the heat just cook the mushrooms.

To me, that's cooked. The last couple of bits to go in at the end.

Parmesan cheese inside the risotto

so every single mouthful you take is pre-seasoned.

Now all the bits and pieces get stirred in,

once you turn the heat off.A decent handful of Parmesan cheese.

A couple of knobs of butter in there.

And then just gently fold everything together.

Now the last bit.

Free-flowing, lovely bits of mushrooms running through it,

the smell of butter and cheese.

The basic recipe today is a wild-mushroom risotto.

35 minutes. Let's cook.

You've made plenty of risottos then, Aggie?

I wouldn't say plenty, I've made a few.

It's a really tricky thing to get right.

Is this competition hard, Margi? Yeah. You're cooking under pressure.

You're in a place you've never been to before.

And you're going to be judged.

Your kids don't judge you, do they? They just eat it.

Shobu. Hello. Mushroom risotto, wild-mushroom risotto.

Ever made it before? No. I made rice but not risotto.

You've got just five minutes left, five minutes, guys.

Tim, it's a bit of the state, mate,- you've got it all over the place.

I feel out of my depth. I've never cooked risotto before. To be honest, I don't really like risotto.

You've got about two minutes left, guys. Two minutes.

We need some food on plates, please.

Time's up. Stop, stop, stop.

Risotto, you eat with a fork.

If I've got to now pick up this mushroom

and try and eat that...

I mean, I've got a big gob, Shobu, I know that, but it's not that big.

The rice itself is cooked really well,

it's got real deep flavour coming from that stock.

The mushrooms aren't cooked enough,the ones that you've folded through.

But worse, the onions that you've got in there,

the shallots, are really hard, still crunchy.

Just don't panic so much.

OK.

Big chunks of onion

and big chunks of mushroom is not what we're looking for.

Those sorts of things are the difference

between good and average food.

I think your mushrooms... cooked well.

Rice needs a little bit more time and you finished early so just relax.

The seasoning is absolutely spot on.

The mushrooms are cooked really well, love to see them,

just broken up a little bit so that they can be eaten with a fork.

Good job. I really like it. Thank you.

I have to point out the mistake.

In the recipe, it asks for a quantity of rice.

Instead, there was a container of rice and you used the whole lot.

It's such a shame because your seasoning's really good,

it was just too much rice in that pan.

It's too dry but it's not far off

and just the right amount of Parmesan cheese in there as well.

Little chunks of mushroom, perfectly clean. Oh, Margi.

If you'd have weighed the rice out,- that would have been champion dish.

You've let that rice absorb all the flavour of that stock.

It's a very, very well flavoured deep risotto.

That's pretty good.

Woody, almost beefy flavour coming from those chunky mushrooms.

Really deep flavour coming fromthe stock, which is a great thing.

Well-seasoned, a good amount of pepper in there.

It's a good, tasty risotto.

You

You can

You can see

You can see how the celebrities get on in the heat of a real restaurant

next week. Right it's time to answer some questions, each caller

is also going to help decide what Rhod will be eating at the end of

the show. First, Christine from Pembrokeshire. Are you there,

Christine? Morning, James. What's your question? Thank you, my local

butcher has now started to sell some local goat and I would like

some tips and recipes for cooking that, please.

Goat, who wants to take that one? Yeah, I will take goat. So, I am

married to a Filipino lady, when we I lived in Indonesia for a while be

within we used to cook them on spits. Can you do that in

Pembrokeshire. Go to the beach, and find a goat and crack on! Does that

help? Well, partly, I think. Partly! What dish would you like to

see, Heaven or hell? As you are fortunate to have the man who's

been owe officially declared the sex west in Wales -- sex west in

Wales, -- sexiest in Wales, it's got to be chicken curry. Hi, Alex,

what's your question? What's the best way to smoke fish at home?

Definitely for you, Aggi. things, take tray, put tin foil on

it, oak chips, light them up, put them in the oven and basically fish

in and let it smoke for, depends how long or how much. Put the tray

with chips in and fish on another tray above it. Or hot smoked, turn

oven on 120 and do same thing. keep it in the oven. Correct.

can get those from garden centres as well. What dish would you like

to see? Hell for me, I am afraid. It's not looking good. Gary from

London, are you there? Morning, James. What's your question?

brought raspberry balsamic vinegar and wondering what is the best use.

Add suing tore it, reduce it down to caramel and into ice-cream, it's

delicious. I would have done the same. It's great with meringues as

well. What dish would you like to see, Heaven or hell? I like a curry,

has to be the chicken curry. At the moment it's 2-1 to Heaven. Let's

get on to business, all the chefs on the show battle against the

clock and make a three-egg omelette. Aggi, you are not on the board.

Jason, halfway there. You always disqualify me. I want a decent

James, oh, dear. Why do you make me do this! Make me jeopardise my

professional reputation. You don't need me. Don't come to Poland

seaweed. Accidents happen. I don't know whether I should have a spoon

or trau for -- straw for this one. I will have the little bit on the

edge. Jason, that's lovely! Jason, do you think you beat your time?

never in a million years. Either way you are not going on. 21.88.

Aggi... Never in a million years. Have you been practising. He told

me this morning. Two omelettes you made yesterday. You made it

unbelieve believe in 16.56 seconds which puts you third. No chance.

You must be joking! No way. Will Rhod get his food Heaven - easy

now! Butter chicken curry with chips or scallops, with mashed

potato. The majority of the callers were going for Heaven but the guys

in the studio have yet to make their minds up, while he calms down

now a classic performance from Keith Floyd, he has taken to the

high sea this is week to cook lunch. Gregg Wallace, if you are watching,

Apology for the loss of subtitles for 45 seconds

cooking doesn't get any tougher All cooking of the real kind

depends on first-class - anybody can buy frozen fish, if you have

real... S on the end you where to You know what fishermen are like...

When you actually go fishing they haven't caught anything, I brought

a few mussels just too to cook for the crew. In fact, they've been

quite the boys, they caught a few things. I am going to prepare a

dish, life of the rad kwrepbt -- rad radiant way. Name of the boat.

We have a few whiting, a few haddocks, cod, some prawns, and

coddlings. Couple of whitings, couple of haddock. I am not joking,

this is unbelievably bad, it really A little bit of these things here,

very slippery. In you go. This is your shopping basket. This is

shopping on the 9th parallel. Something, if it's OK - I mean, no,

actually seriously don't laugh, every time you have a fish meal

what I am doing now is what they do every day of the week, to bring you

the fish. So don't joke about it. It's fun I know for us, but this is

how they really work. So, out of this lot I am going to

dedicate a dish to this ship The Radiant Way. Richard, come into the

To recap on the thing, Richard, stay with me, I know you are not

used to boats, we have the fresh codling, hat dock, langoustine --

haddock, langoustines, prawns, a bit of parsley, and some cream and

not really very much else. While I fried those fillets of the

freshest fish cow imagine in butter on -- you could imagine, at the

same time I made as every cook in the world knows, a simple white

sauce, butter and flour filled up with milk, onions, bay leaf and

parsley to make a white sauce. I did that while I was fiddle

fiddling about, this is the magic of magic. At the same time, from

seahouses I got some of these brilliant mussels and merely

poached them, sorry about this, poached them in about a quarter

pint of water so they opened, I want a really fishy flavour...

And stir that in. So we have a fundamental white sauce, OK?

With a fishy flavour, which is quite nice...

If I may now... You know, I have to tell you I am REALLY tired.

We take this pretty serious. I know- you love me rolling about in ships.

But there AREN'T, I can promise you, 17 home economists behind me doing all this.

Right. Our little fillets are sort of ready, OK?

The point of this kind of dish is that you do not need to go to night-school for a CSE in cooking.

Freshness is everything. Simplicity.

If I can do it in this small space,- any of you can do it in the wonderful comfort of home.

Right. I've got a few tasks to do.

Very freshly chopped parsley, we all know what that is.

Stay with it, Richard. I'll buy you- a large one if we ever get ashore.

Stay with it, dear boy. I can see you wobbling.

Strain the white sauce into the parsley there.

Discarding the flavourings I added,

the carrot, the onion, the mushroom and stuff I put in.

Stir that in. That is really real.

And it's very, very good.

And, because it's for the captain and a very good friend, Mr Swallow,

I want to make it really rich and luxurious so I'll add some cream.

And put that gently on the gas, to cook away.

And here we come to the tricky bit.

I put a couple of little fillets on this lovely white plate,

the little langoustines, tailed and- headed and split down the middle...

A few fillets of fish... then some of my little mussels...

I think that one way or another this has got to be

a sort of fishy version of Northumbria on a plate.

We're working in absurd conditions,- nothing on the clock but the maker's name...

My sauce is warm, the flavour has gone through...

And watch closely... Well, just admire the steadiness of my hand...

under these absurd conditions...

I can't put that down...

I think, you know...fresh fish... Floyd... Northumberland...

On a plate. I think it's brilliant.

I

I did

I did tell

I did tell you, how brilliant was that? The fabulous Keith Floyd. He

will be back for more next week. Now it's time to find out whether

it will be food Heaven or hell. Heaven would be, of course, chicken

curry. Lovely. All these different spices with a pile of chips that

are going to go about w it. Alternatively, food hell scallops

with mash and cream sauce with fennel, leeks, asparagus, with

cheese under the grill. You can dress it up however you want, I

don't want it. I don't mind some of the bits with it, but scallops, no.

I didn't even know they looked like that. Jenny and Louise didn't want

curry either. That's what you are getting, scallops. We got on... We

got on quite well over there! That's what you are getting. I said

you had a nice top on and everything. Scallops here, now you

might want to go here. There's a chicken curry there! That's why I

am moving you there. See how we prepare these. If you prepare the

asparagus, the leeks and the fennel there. I am going to get the sauce

on first of all for this one. Thin Still alive! Doesn't he get a

vote?! I am sure he would go for chicken curry right now. What was

that? Chicken curry. I didn't even know they looked like that. These

are hand-dived scallops that they catch, mainly the really good stuff

I reckon is off the west coast of Scotland, most of the great seafood

up there. You want to do one with me? Look at his face! They've got

the yellow roe on it, I am not going to use it for this one.

first decided to eat that? It's been good ever since, you see.

is that bit? Some you can eat, some you can use for sauces. The main

bit we are used to seeing on the plate, what part is that? Most

beautiful, it's like the heart of the scallop. Very romantic. I have

the sauce on here. Shallots in there, white wine. A little bit of

stock. Then I need to make this potato,

baked potato, take out the skins, put it through a potato ricer, it's

not mashed potato, egg yolk and butter in there and that will be

piped around the edge here. I am blanching off the asparagus and

everything else. Asparagus, and leeks and baby fennel in there. The

sauce is coming along nicely. The shells, we are going to use these

to cook with. Wash them up. Can I use those scallops, please, chef.

Slice these. Can I tell you a baked potato story. I was in a food hall

in Australia once and I ordered a jacket potato from this stand and

it came in a tray, you know, with mayo, whatever it was, and there

was a shelfing bracket in it, I took it back to the guy. He said

that's ridiculous knocks way that could -- that's ridiculous, no way

that could happen and I looked behind him and there was a shelf

like that. I thought... Absolutely true. What was his his answer?

think he gave me my money back. I think he accepted defeat gracely at

that point. -- gracefully at that point. He was apologetic. We need

that in a piping bag. It's mashed potato without the cream. Baked

potato in a bag. Cooked back to front. Why would you ruin a

perfectly good baked potato? It's one of my favourite foods. He is

going to pipe it around the edge. He's done that before. Do you want

to do the next one? It's not making it any more appealing. Ready? You

watched me closely, yeah? Couldn't stop thinking about you ruining a

perfectly good potato. Oh dear! This is like The Generation Game.

Very nice. You are getting the hang of it. Not bad. There we are.

Looking good. Tidy that up a bit there. Fill the gaps in. What do

you reckon, James? It's nice, but I don't need it. I was just giving

you something to do. What's wrong with that? Nothing wrong with that.

We have the scallops, everything else has gone in there, the veg and

stuff like that and take the cheese, gruyere cheese. Gritter and over

the -- grater and over the top. thought gruyere had holes in it.

Must be buying the wrong type. I must change my supplier. It has got

holes in it, doesn't it? Goes under the grill. Do you want to taste

this curry? Of course I want to, that's my food Heaven. Chop me some

coriander. I will let you have a taste of this. There you go. This

is the chicken curry, all different spices in there and everything else.

Caramelised onions as well. Salt. Salt. Black pepper. Just because

Aggi is here and he loves this bit, butter. It's not olive oil, it's

butter. Coriander goes in. Have we got a bowl there?

Does that smell good? It does. Scallops are burning.

Oh well, never mind! No, they're all right. Go on, burn the scallops,

James. Do you not like scallops either? I am into that. Proper food.

Brilliant. I get to have the Heaven as well? It's half and half. Tell

me what you think about that. will. It's awesome. We haven't got

any chips, but there you go. Chips would have been nice but... Right,

just put - this is to stop the shell from falling over.

That's amazing. I am full now, to be honest! I don't think I can

manage my scallops. There you have... That's enough. That does

look pretty good. Honestly, I don't like scallops. Try it. Unless you

saying, I don't like scallops. I don't know how many times I can

tell you. It's fine! Have this then. If I liked scallops, it would be

awesome. That's the point, I try to make you like them. You can't make

somebody like things, it's wrong. There you go. You dive into that as

well. Tell us what you think of the wine. She's been spot on with this

wine throughout today's show. This is a Paul Mas chardonnay. Great

with scallops. It's fantastic. Again under �6. A bar bargain. Best

of luck on the tour t starts kwhepb? April 6th I believe.

Finishes in Wales as well. Down in Swansea. That's all for today.

Thanks to Jason and Aggi and the brilliant Rhod Gilbert and to Susie