18/02/2017 Saturday Kitchen

I hope you're hungry, as we've got 90 minutes of top

Joining me live in the studio today, making his debut on the show one

of the most accomplished chefs in the country, Luke Tipping

from Simpson's in Birmingham and the world renowned Spanish chef

Jose Pizarro from his award winning restaurants in London.

Good morning to you both. Good morning. Good to be here.

Luke, you are first up, and your first time on the show, what are you

cooking? I'm doing Herefordshire beef fillet on the bone, chicory,

blue cheese, salad, salt baked celeriac chips and a pickled walnut

ketchup. Oh! Pickled walnut ketchup for

breakfast! A bit of a mouthful. Jose? It is my interpretation of

street food, it is a sandwich of calamari and pork with a Romesco

sauce. Deep fried with chips.

Perfect for a Saturday. Breakfast sounds lovely. I can't

wait! Everything looks and

sounds incredible! And we've got some great films

with your favourites, Rick Stein, Nigel Slater,

The Hairy Bikers and Tom Kerridge Now, our special guest today

is an actress who's been a firm favourite with EastEnder

fans for over 10 years! She's been through many dark

storylines on the soap, APPLAUSE

Yay! Hello! Hi. Welcome, Diane.

Thank you for having me. I know you are a foodie. Do you cook

at home? I do, when I get the chance at home. I try to get the kids to

eat new things. I try. I love cooking.

And your children are cooking? My eldest daughter, especially. There

was a time when I thought, actually, she knows what she is doing. Once

she came upstairs, with a fully formed omelette on a plate. It was

great. We will have to get her on the

Omelette Challenge! I know. And I'll be cooking your food heaven

or hell so, what is your add of food heaven? I love scallops.

I do. And your idea of food hell? Oysters.

They are just not for me. Have you ever tried oisters? They

have got that far but not all the way into the gob! So, if you trust

the chef, today maybe the day? I trust the chefs. But I don't think

it will be happening! But I don't think it

will be happening! For your food heaven I am

going to make Scallops I'll sweat chopped shallot, garlic,

chilli in a little olive oil, Then I'll pan sear the scallops,

in oil and butter, and serve them in their shells with the some

deep fried kale. I'm hitting a lot of your favourites

there. You're doing well!

But if you get hell, then it will be oysters,

I'll chuck the oysters and dip in panko and coconut crumb and pan

I'll then blitz beetroot with mustard, egg yolk

and balsamic vinegar, to make a mayonnaise, and then I'll

thinly slice some celery, and serve everything

There are lots of food hells there as well! Yes, nice?!

If you'd like the chance to ask any of us a question today then call:

I'll also ask you if Diane should have her food heaven

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

Chef, we are doing a twist on steak and chips. With this beautiful piece

of steak but with the bone left on. So what we are doing is imparting

flavour into the steak. Anything cooked on the bone is

obviously full of flavour. It is, isn't it? Where does the beef

come from? It's Irish beef from the Hereford breed. We work closely with

our butchers, to bring us brilliant, brilliant meat like this.

You've visited the farm? We went over to the farm last year. A bunch

of chefs went there to see the provenance of what was going on, how

they breed the cattle, meet the farmers, the abattoir, all of it was

fully on. It is so important to meet the

people behind the food? Definitely. It emulates through to the staff and

obviously to the customer. I think provenance is vital now.

Massive. Massive. The simpler the food becomes, the more provenance

you need. So, what are we doing now? This is

our salt-baked celeriac. So it's a mixture of egg, egg whites. Lots of

salt. Any old table salt is what you need. And we have the celeriac. This

is what we are making the chips out of. This goes into the oven at 190

degrees for an hour half and it must be done the day before.

So you mix this in? What is the tip? The tip is if it sticks on the back

of your hand it is ready to go. If it goes in the oven without sticking

on there, you will have a lot of salt and egg white.

So, nearly there? You want a wet sand, a really wet sand. Right, so

the pickled walnuts? Yes, a very English ingredient that impart a

maximum flavour into the dish. It is a little like Worcester sauce. It

marries well with the beef. I've called it a ketchup but it's a puree

of pickled walnuts. No, we don't do pickled walnuts in

France! Very English. Brightoned, dried and pickled.

My wife makes a walnut wine. That is using the green walnuts. You

wouldn't want to make a wine out of these.

No! So, cover the celeriac up with the salt and the egg mixture.

Yes. Then it will steam inside. You don't eat the salt.

No, the salt will go. You can do all sorts of vegetables

this way. You can put in some spices? Yes, and salt-baked fish is

fantastic with fennel seeds, coriander seeds and things like

that. So basically we are blitzing this... Is this the style of food

you are serving at your restaurant? Very much so, yes. It is quite

simple but it's all about the flavour for me, the maximum flavour.

And Simpson's is an institution in Birmingham? Yes.

I've been looking forward to doing this all morning! Smashing it!

Sorry, I interrupted there. . We have been in the city centre

for 13 years. We moved from Kenilworth before that. We have been

trading for almost 25 years, nearly as long as my marriage.

You have had a refurb? Yes, a couple of years ago. We changed the dining

professional and made it more accessible, more informal, more

relaxed. So, got rid of the Lynne en? Yes,

the Lynne en's gone. What did the regulars think of that?

Getting rid of the Lynne enand becoming more informal? It was a big

change. A big change for them. We lost a few, gained a few.

Linen... The Linen has gone. But, we have seen the city change.

We are very proud of it. Birmingham is going at pace. You

have the classics, like yourself, and Glynn.

Yes, he has been there for, I think, it is his 10th or 11th anniversary.

Did he use to work for you? He did. Was he a cheeky so-and-so when he

worked for you? He is a lot more cheeky now. But I could always tell

there was something there with Glynn.

There is no denying he is a talented chef.

But he is a cheeky one. Enough about Glynn! What is this

here? We have coated the chips in the tapioca starch. Obviously the

celeriac, once it is deep fried it does not go crispy, so this helps.

To go with the steak I have a salad of chicory, blue cheese and walnuts.

That brings out the flavour of the walnuts and give the palette a

refresher. So, steak and Sam areaed.

-- So, steak and salad. Smashing.

If youd like to ask a question then give us a ring

Calls are charged at your standard network rate.

So, how are we doing, chef? The steak is on there? Yes.

The chips are coming along nicely. Now, we have come back from a

fishing trip. Indeed. How good was that?! Great.

We didn't catch much, though! I saw it! It was not very big. It looked

bigger on the camera than it did in real life! We are getting a lovely

charred effect on the steak but the bone is really giving us maximum

flavour. I hope you are OK with rare? I

always get the team tower wrong. Medium-rare? I am a medium to

medium-rare kind of girl. So, we have our lovely salad there

and the Irish blue cheese which fits with what we are cooking.

It really smells lovely. It smells great.

So, about another minute in there. So, the blue cheese, and the walnuts

in the salad. And you are using oil to dress it? A little bit of oil

with salt and vinegar. There is the acidity from the

walnuts. You just need enough for the

balance. Exactly.

The fit the needs to rest for a little.

Yes, not too much. Why not so long with the resting? I

only discovered this recently with the resting. I would take it from

the pan and shove it straight in but I realised that the resting does

make a huge difference. How long? If you are doing a big joint of meat,

obviously it needs to relax, really. That's the thing it is all of the

tendons are fighting against each other.

Yes, the larger the joint, the longer it needs to rest.

As long as it is in the oven, you need to rest it out of the oven. I

will give the salad a little toss for you.

If you have a barbecue, in the summer you can keep it on the bone

but I'll take it off. That looks good. Lovely and rare. A

few salad leaves? Yes. There is your pickled walnut ketchup

in your bottle. A Little Chefe.

Yes but it's nice. That looks beautiful. The colours

are absolutely stunning. So this is the style of food that you're doing?

Yes, it's very fresh, light, flavoursome. The emphasis is on the

ingredients more than anything. Lovely. Look at that. A little

drizzle of sauce. Not too bad on the chips.

They could have done with a little more colour.

A little more but there you go. Oh, fantastic! Yes.

It's gorgeous. Remind us what this is again? So, we

have the Herefordshire beef fillet on the bone, chicory, blue cheese,

salad, salt baked celeriac chips and a pickled walnut ketchup.

That looks absolutely smashing. Right, here we go. Wonderful. It

smells great. So what are you having? Hopefully you're going to

leave us with a little bit! Dive in. Dive in. Let's put a napkin on. I

would say get in there as well. I will have a little bit of this. The

beef is beautiful. It is so tender. A chip with it. The pickled walnut

just brings it all together. You got me. This sensation steak needs a

wine to go with it. We sent Sandia Chang off to Bedford

but before she headed Bottom bOmt I'm visiting these

Wrest house and gardens. Bottom bOmt I'm visiting these

outstanding gardens. So let's go and take a look around.

A nice jaosy fillet of beef requires a red wine, but lots of girt. This

is why I selected this Argentinian finest. However, when it comes to

food and wine pairing, we should not disregard the supporting flavours

that helps a leading actor in this case, the Hereford beef shine. The

celeriac and the chicory salad is just as important. This is why I've

decided to select the Chapoutier Cotes Du Rhone Villages. This wine

is The fruit balances the saltiness of the blue cheese and the nuttiness

in the wine is just a friend the chicory salad needs. It is the

perfect match for the meatiness of the dish. Whether sitting next to a

war lit fireplace, this wine with your Herefordshire beef chips and

salad is like a nice, warm, comfort blanket. Cheers, Luke!

Luke, do you think that works well? Yes. Chapoutier Cotes Du Rhone

Villages perfect. Perfect. It brings out the flavour and doesn't

overwhelm it and doesn't push it. You're cooking for us shortly. I'm

not Michael, all right! I'm cooking cal marry and ham. Some

roasted pepper. Deep fry and serve altogether with crepes. For our main

course! And there's still time

for you to ask us a question, Or you can tweet us a question

using the #saturdaykitchen. Time now to join Rick Stein,

he's continuing his journey He's in Vietnam and trying what Rick

thinks is the best dish. And drinking wine as if they hadn't

got a care in the world when the French were defeated and left the

country, but the hotel still lives on.

Well, the hotel have kindly let me look around the room where Graham

Green stayed for long periods of time, I guess. He certainly didn't

slum it. Look at that. But we know he didn't. He was after all a

novelist and not a journalist and all the journalists were down the

road in the Continental Hotel and at half the rate he was paying here.

That is lovely. I guess that's the desk at which he wrote part of the

Quata American. That's the easiest way into Greenland which is so

beguiling to us fans. At the beginning of ways of escape, a Book

of Essays, there is a piece which sum up why people become travel

writers or journalist or indeed, why they make television programmes.

It's wonderful. Writing is a form of therapy. Sometimes I wonder how all

those who don't write compose, or paint, manage to escape the madness,

that the panic-fear which is inherent in the human situation.

Order noted. Man needs escape as he needs food and deep sleep. This is

one of the main markets of Saigon. I'm really lucky I met Kathy, a real

foodie. She is Vietnamese, but she was born in America. Californian

Vietnamese, would they find the market strange or would they be

familiar when they walk through it? Definitely not all the loudness, but

the products are very familiar. But there is no bargaining in

California. Kathy told me that people over here eat little and

often. This is a typical lunch time snack. This is lying on a bed of

rice noodles. Do you think Vietnamese people living in

California in the States would want to come back to Vietnam to live?

Definitely to visit, but not to live because, you know, in the States you

have like privacy and front doors. Front door? And quiet. So I think

it's hard to give up. The sort of thing we take for granted. Yes.

That's true, but obviously they yearn for the food. Do you think it

changes,vate ma mes food in California? I think the flavours are

accurate. The Vietnamese are set. If you mess with things, they will say

no good. My grandparents are stringent with what additionals they

have and what not. I could have chatted to Kathy all afternoon. I

never heard anyone talk so well about food and how it links us to

our families, friends and indeed, our culture and it really does.

Kathy told me about this Vietnamese dish which her mother cooks

regularly in California. This is duck. It sounds exoticment one of

the things I didn't realise that there are a lot of sort of slow

cooked dishes in Vietnam which is where this came from. You tend to

think of Thai food of stir-fries, but this is much more considered.

I'm actually sauteing the duck for a while. About five or six minutes

because there is so much fat in a duck, I want to get as much of it as

I can out at this stage and I'll pour it all off into a bowl because

if you leave it all in, the finished dish will be just nastily fatty.

I'm going to use plenty of garlic smashed and dropped on to the duck

pieces and then a lot of sliced ginger. It's so important. Now,

instead of a meaty stock, put in plenty of fresh orange juice, but

not enough to completely cover the buck pieces. Now, a good couple of

tablespoons of that very important fish sauce. Half a dozen star anise

and three or four chillies and a stick of lemongrass which you must

gently bruise. Take that, you swine! Well, it is only there for flavour.

It is not a substantial vegetable. Add a spoonful of palm sugar and a

good grind of black pepper. Give it a gentle stir and let it simmer for

a while. If this was a Vietnamese duck, it would probably need to cook

for longer. Some pieces of spring onion for the last ten minutes will

finish it. To say the dish is a revelation is an under statement.

These are the flavours I went to South East Asia to capture. Dishes

that you just would not find back here in the UK. The sauce will need

to be thickened with cornflour and a bit of water. If you just cook one

dish from this series, make it this one. Trust me! It tastes like a duck

a la orange oriental style. There is a lovely back taste of star anise in

there. It is just fabulous. I mean you could serve that up in a Western

restaurant and not say it was Vietnamese really.

I hope you like duck. I love duck. I love little dux though too!

They're so cute. I'll forgive you. I'm going to make a duck Charlotte

using preserved duck. First, I need to get a reduction of port on

because we're going to make a port sauce to go with it so the sweetness

goes really well with duck. Definitely. So the port goes into

the pan and we add stock. We're going to reduce that down. Then, I'm

going to get these sprouts on. They go into the pan with a bit of duck

fat. I'm not using any other fat or oil or butter, we'll say on the

theme which is duck. I'm going to add a little bit of water to that

and they're going to simmer away. Now, EastEnders... Oh, yes. You're

having a busy time at the moment. There is a lot going on? Yes, I

don't know if viewers saw, we had that huge bush crash epi sewed which

I thought was rather good. It is quite big for us. We don't really do

the stunts and the big explosive stuff. Every now and then, we do,

but this I felt was, it was kind of ground-breaking and I was really

proud of our cast. It was really nice to sort of see us all muck in

together, but to watch an epi sewed where you knew that everybody played

a role, all our crew, the writers, you were proud of every element.

What about your character, that's what we want to snow? Yeah. Things

are always a little bit hairy for Denise. She, I do do the dart

storyline and you know, she is always, there is always something,

some man or some issue, she just had a baby. I like the way you said, "I

just had a baby." You are get into character? My acting character used

to say you talk about I when you talk about your character otherwise

you separate yourself from her. You've been there for ten years?

Yes, it has been ten years. In a month it will be 11. I've enjoyed

every single one, yeah. It has been fantastic. How did you start on

EastEnders? Well, I was carrying my eldest daughter at the time and I

did a little workshop in town and I was seven months pregnant

auditioning for this part and I read with the characters thatnded up

being my children and workshops and stuff and then sort of went in from

there. Once I had the baby, of course, it wouldn't have worked with

the baby, but yes, once I had my eldest daughter, Kenya, I went in

and was working with Phil Daniels who was lovely to work with, that

was Denise's first love interest. There have been many more since.

Denise sounds like she has fun? She has a little bit too much fun. She

has a much more interesting love life than me. And then she ends up

in trouble. I think every fella or actor that ends up with my character

gets a little bit worried because they end up dead or in prison or,

you know, something, do you know what I mean? I'm like the Henry VIII

of relationships! You had to disappear for a while as

well, didn't you? Yes, are you talking about when I was in the

cellar? I was dead. Not many people can say something like that, I was

dead and brought back to life. The thing was... Only on television.

Only on TV, but I want allowed to tell anybody, not even my own mother

that this was happening. I had to tell everybody, I'm leaving, I've

packed up with EastEnders so everyone would believe it. They had

to believe for a week that I was dead so when I appeared on the

Friday night, people went oh. And they went mad, but it was exciting.

So, let's recap on what we are doing, I have the flower sprouts on,

the mushrooms and the garlic. Here is the duck, just flaking it off. It

has been cooked for hours, until it goes soft and tender. Gorgeous.

Now, you trained at RADA, so classically trained? Yes,

classically and modernly, as well. Three great years. I really enjoyed

it and I learned a lot. I went in very green. I hadn't been to the

theatre a lot, I didn't know a lot. So I had to fast-track and catch up,

so by the time I left, I was like, "oh, I get it know." Training is not

essential for everybody but for me it really helped.

And you have done some iconic shows, it is not just EastEnders? No, I've

been involved in lovely things. Clocking Off was a great show and

Holding On. I don't know if anyone remembers that, Tony Marchant, he

was a wonderful writer. And a lot of theatre. That is where I cut my

teeth. Unfortunately, there is not a lot of theatre work out there for

young actors, and if it is it is not very well paid. But that's where you

cut your teeth and where it matters. I think that's where you have to do

it first? You do. It is where you earn the art of building a

character, rather than just reciting line, and the discipline. I sound

like an old schoolmam mam. Were you shocked when you read the story

lines with Phil Mitchell? Well, what happened was, with the executive

producer at the time. I was told, there was a story, where I slept

with Phil Mitchell. I can imagine the screams! That was

the first scream... And then, I was going to get pregnant. I literally

ran around the office screaming and lay down like a starfish on the

floor. Who is going to see that coming? I have had some things but

you're going to sleep with Phil Mitchell, get pregnant and have his

baby, that was it! But, working with Steve McFadden who is the most

committed, wonderful actor, he's so fun to work with.

He's been on the show for a long time as well.

He's been on the show a very long time. But he's a committed,

discipline actor. The way that he prepares the drunk thing it is not

easy. What he has kept going for a whole year, that slow spiral down

into the liver failure and all of that, it's been inspiring to watch.

And to work with him, it was a bonus. Really good.

Now a quick recap. Look at that lovely pot. It is fried

bread, dipped into the duck fat. Packed all with the meat and

mushrooms inside. A little more bread inside, then in the oven for

about 20 minutes at 190 degrees. A quick hand wash... . I always buy

shallots and never know what to do with them. I always think, why not

use the onions. It is a terrible thing to say, really.

Well, the shallots are sweeter. I think they are better.

They are! Now, this is out of the oven. You should have a lovely

crispy, look at that, fried bread, delicious.

And very low in calories. Yes, this is the light version! A

few greens or flower sprouts there with it.

Fat is good! There a few little more mushrooms.

There we had the chante are, elle, there we go. I sometimes make this

as a large one, so use a bowl or a loaf tin... For yourself?! You

obviously have to cook it longer! And there is this lovely pork

reduction. That is fantastic.

It is beautiful for this time of year.

It is winter food. It looks it. Oh, look at that. Oh, I

need one of you at home! Have I broken it down in quite the right

way? Was that brutal? Yes but there's no other way of doing it!

A little bit of sauce. There we go. Lovely. Oh, don't get

it down me... I'm not even joking! So what will I be making for Diane

at the end of the show? For your food heaven I am

going to make Scallops I'll sweat chopped shallot, garlic,

chilli in a little olive oil, Then I'll pan sear the scallops,

in oil and butter, and serve them in their shells with the some

deep fried kale. But if you get hell,

then it will be oysters, I'll chuck the oysters and dip

in panko and coconut crumb and pan I'll then blitz beetroot

with mustard, egg yolk and balsamic vinegar,

to make a mayonnaise, and then I'll thinly slice some celery,

and serve everything But we'll have to wait

until the end of the show I think you're enjoying that.

Now it's time to join Nigel Slater cooking his simple

but delicious suppers, this week prawns are on the menu!

As I see my produce developing, I just can't help but think

No matter how small my garden is, I have to have an apple tree.

There's something about going out and picking your own apples

that's appealed to me ever since I was a kid.

...I love them baked and in tarts, but I particularly

Sometimes I just chuck them in around the roast,

just as you would a parsnip in winter, or a roast potato.

As soon as these pears are ready, because they're going to be

so juicy and so sweet, I'll partner them with

They're fantastic with a bit of Parmesan, and it sounds strange,

Parmesan and pears, but sometimes opposites just work.

Sometimes you just have to think as far apart as you possibly can,

such as something very hot and spicy with something really cool.

Very often when I cook with chillies I take the seeds out,

because what I want is the flavour of the chilli without

But just now and again I want something that is literally mouth

popping, something that will almost make my eyes water.

For my Tuesday night supper, I'm going to serve something very

Fiery, grilled chilli prawns with yoghurt and mint.

A few chillies, a thumb-sized lump of ginger and garlic form

What I'm making is, I suppose, a spice paste.

It's the sort of paste that you can use with chicken or fish.

You could use it with anything that you're going to pop on the grill.

They're more about flavour than heat, like black peppercorns,

cumin seeds, coriander seeds, and, for colour, some

That lot just goes straight into the food processor.

Fresh coriander and mint add an aromatic flavour.

At this point I've got masses of heat, almost too much,

and I want to calm it down a little bit.

I'm going to use creamed coconut, which comes in all sorts of forms.

Sometimes it comes like a bar of soap, and you simply

Other times it comes like a thick, soft cream, like this.

This is still quite a firm paste, and I want it to be just

I'm going to water it down, just so that it will coat the prawns

or the chicken or whatever I'm going to use it with If it suits

or the chicken or whatever I'm going to use it with.

you, make this the evening before, pop the prawns in, or the chicken,

whatever you want to cook, and leave it overnight.

This classic combination will set your palate on fire.

But whilst the griddle heats up I'm going to make a dressing that

Use plenty of mint, and I'm adding coriander.

All you want is an ingredient that will have the opposite effect

Sour flavours go well with spice, so I'm adding the zest of a lime.

Occasionally, when I'm making a curry, for instance,

things come out a little bit too hot You know, those ones that actually

And sometimes you just have to cool things down a bit.

You know, the first mouthful is great and then you think,

That's when I reach for the yoghurt - plain, natural yoghurt.

That will cool things, as will coconut milk.

Things that calm supper down when you've got a bit overexcited.

For this, I'm using a good glug of plain yoghurt.

This is the point to open the windows, switch

There's no reason why you can't do these under an overhead grill,

but the great thing about using a ridged griddle pan

is that the food actually touches the heat itself,

It's when you get lots of crusty little bits - that's when it

As soon as they become opaque, then you know they're ready.

On a really hot grill, it's literally a couple of minutes.

Lots of spice, lots of opposing flavours, and, yes, it is hot,

it will make your lips tingle, but then you've got this wonderful,

...enough to make my eyes water, and then all of a sudden there's

this cooling yoghurt and mint and lime.

It's the sort of thing where you keep going back for more.

You can use the same spicy mix for meat or fish.

The braver you get with the chillies the more yoghurt and mint

Still to come on today's show: Tom Kerridge is serving up some

more british classics! He's making a delicious retro

And it's almost omelette challenge time, and today's puns

are in honour of our guest, EastEnders star Diane.

You both know the rules, but make sure your omelettes are cooked,

and nice and round and not Albert SQUARE!

Is it going to be easy for you both or WELLARD?

Will you both crack under pressure or just BEALE with it?

And will Diane get her food heaven - Scallops with spicy fregola

and crispy kale or hell, oysters with coconut crumb

We'll find out at the end of the show.

We have got so many ingredients in front of us today! Normally, it is

simple but today is crazy! Can you help me with the cooking? Yes.

I will start with the flamencing. For that, we are using this

beautiful piece of meat. It is a cut from the Iberico pork. It is

something between the shoulder and the loin. You can say this is not

normal pork, it is so beautiful, almost the colour of the ham.

You have a lot of extra ham here. I will pass it on to keep you going.

There is a great place, a farmers market near us, they do the Iberico

ham there. It is a real culture thing for them, how the heard graze.

All of that It is a completely different pork.

It is a wild animal. It is wild, so you can have it rare.

I would say rare. I this one in my restaurant like a carpaccio. It is

stunning. So, you wouldn't do that if it was a

chicken or regular pork? No. We will cook it for three to four minutes,

and using chicken and normal pork but not more than that.

We need to cook it, Jose! We are going to hurt the pork... Like this.

Now, I've got the two batters here, the black one and the white one. The

black one is with squid ink. I'm deep-frying them here. This is

beautiful. Let it all out! Like this. We want

to make it nice and thin. Voila! You could do it with fish. That is

really nice. Yes. This is called flamencing from

the south of Spain. Everyone says it is from Cordoba or

others say it is from Seville, Malaga, who knows! I do believe it

is from Cordoba. Anyway! It will be tasty! He with are frying hazelnuts

and some almonds. I'm making a regular Mason anyways.

We've got the egg yolk seasoning and olive oil. And we're going to split

that and make some flavoured with the squid ink. I have there some

nuts. I have got some bread like that. You toast off the bread as

well? Yes. So, you've got the clingfilm, the pork... What is that?

If This is nanchego, but if you can't get this, you can use any

cheese. What are your projects? This is

going to be my street food, yes. I open a new place, a new concept. New

place, concept? It will be... Street food. My Little Jose. It is called

Little Jose. It is in Canary Wharf. I cannot say more than that. Oh. I

love to be busy. I'm writing my fourth book. I'm publishing my book

in Spain. It is amazing. My mum can read it. She is looking forward to

that. Was your influence your mother? I had some influence from my

mum and grandmother, but when I was a child you're not allowed to cook.

I come from a farm and when you have a child, a boy there, you have to do

two things. One, is help on the farm. And another thing is to be a

thoughty boy! LAUGHTER

I was more in the naughty area. Really? I don't believe it. Yeah. We

have here some piquillo peppers. Some vinegar, some salt, some

pepper. Do you put the whole pepper? Here, it is only the meaty. Your

English is good. It's OK. I never understand this thing. I've got two

with mayonnaise and one plain. Look at the colour of that. It's just

beautiful. Does the squid ink actually flavour? Not much flavour,

but it can. We need to have fun and more when you're doing street food,

it will be full of DJs. Oh, yeah, I like that. There is It is amazing

how versatile squid ink is in pasta and sauces. The colour is just

stunning. If you want to try Jose's or any of our chefs recipes, visit

the website, bbc.co.uk/saturdaykitchen. The

flamenqui is almost ready. I like the flamenqui with this meat. It is

medium rare and nice and juicy. This is the pepper I was telling you. Put

in water and then the meat will come back again and with a spoon, you

just take it out. You can use Spanish paprika. It will be a

beautiful flavour. That smoky flavour.

This new street food concept, this is the style of food that you will

be serving? Something with a nice beer or a gin and tonic. It will go

so well. What am I doing? My restaurant is in Liverpool Street.

I'm loving it there. Bermondsey Street in London is doing so well as

well. I love to keep myself busy. Yes, I know that. The other week I

walked past your restaurant in Bermondsey and the staff were waving

at me saying, "Come in. Come in." I felt so bad. Next time. How we are

doing with this one. I think it's ready. It needs another minute. Have

we got time? We've got time. For once. I'll make the bun.

A little bit of the black and a little bit of the plain. Everybody

has to go and buy things and make this. It is so simple. My granny

made lovely crisps. The pork is ready. The pork is ready? Yes. The

colour is wonderful. Do you have a sandwich like that? That's the sign

of a good sandwich when it dribbles down your chin!

We are looking just fine. I need another knife. Here it is. Very

simple. Cut in three pieces like that. It is juicy, pink and

smashing. A little bit of salt. Paprika.

Lovely. We have a squid sandwich. Roast

pepper, cheese and deep fried and the sauce is Romesco sauce.

Fantastic. That smells so, so good. We don't

expect you to eat all of this. It is all yours. It is incredible. It is

very high quality. I love the presentation. I love that sort of

thing. Street/festival food. Let's head back to Bedford to find

out which wine. Jose I love your passion for food

and I love how you expose the flavours. I like a sherry, that's

dry and fresh and salty. This is why I had originally selected this

sherry. While you are sitting with your friends and enjoying Jose's

dishes, you might need more that's a crowd pleaser. This is why I've

selected the Finest Beronia Verdejo Rueda. It is perfect for seafood.

This wine is like a fresh squeeze of dill scented lemon juice. It is

quite full-bodied with acidity that would match well with the ham and

the cheese in the flamenquin. The Mediterraneanness helps lift the

flavours. With Jose's food you're invited into his family. Thank you

Jose for your delicious food and I hope you enjoy this wine.

What do you think? It's not sherry. It is just stunning. It goes so well

with all the flavours. One thing, you know, Sandy, it means

watermelon. I would rather eat than that watermelon. That's fray grant,

light. It is difficult to match. I would be a very satisfied woman with

that. And some DJs and sunshine. We're there already.

It's time now to call round to The Hairy Biker's kitchen,

and they're making their ultimate Welsh Rarebit!

Now, afternoon tea is often confused with high tea, but they are in fact

quite different beasts. Afternoon tea is also known as low tea and

this would be served by the upper classes at around 4pm, high tea on

the other hand is a working class meal served later in the day and at

a dinner table. The names derive from the height of the table on

which the tea is served. So next up in our Best of British Kitchen,

we're cooking a high tea treat, the Welsh rarebit. Cheese on toast by

any other name. It is more than just cheese on toast!

Welsh rarebit. There is one fundamental agreedant. It's toast.

But it is not just putting the cheese on. A real Welsh rabbit or

rarebit. You need like a really thick cheese sauce, that contains

beer, English mustard and Worcester sauce. It's special and it's worth

it. So don't just turn off thinking if they think I'm going to pay good

money and watch two daft beggars make cheese on toast, give us a

chance. Bear with us. Bear with us. You're going to love t right. We

start off with a pan. Pan. And then into that pan... A pan. I'm going to

line the tray with foil because you have to make the toast under a

grill. It bubbles. You know if you put your sauce in a toaster, it

wouldn't work, would it? It would be messy, wouldn't it, really? Now, not

a kangaroo for a Michelle roux, a mixture of flour that acts as a

thickener. Just drizzle the milk in. Other liquid component is beer.

Heavy beer! We have used 100 millilitres of

each. Would you mind passing me a whisk? You haven't gone into lumps,

have you? You naughty boy. You can't help it. Cut four thick slice of

wholemeal bread and grate 150 grams of Cheddar cheese.

Good old cheddar. Who ya gonna call... Ghost Busters

Extoplasm! Now, the poor people in Wales, poorer than those in English,

had to survive on cheese, so the cheese became known as Welsh rabbit.

It is a bit condescending, really. Now, you are looking at the cheese,

thinking "blinking heck, he's not using all that cheese?" I am! It's

enough for four cheese slices. You've worked hard, be kind to

yourself. Prepare a baking tray with tinned

foil to keep it clean from the melted cheese. Then arrange the

bread on to the tray. A lovely job. Time to start building

up the flavours. We have mustard, Worcestershire sauce, and cayenne

pepper. One teaspoon of English or Welsh mustard but something on the

hot side. A pinch of cayenne pepper or chilli

powder. This is optional. I think a nice pinch. It's got a

lovely red colour. And four teaspoons of Worcestershire sauce.

One, two, three, four! One egg yolk. Stir that in.

To make toast, you cut slices off a loaf. You put it under the grill,

when it's golden, you turn it over, when both sides are golden, you've

got toast! Have you got that? You have, good! So, what I'm going to

do, I'm going to go outside and give it a whaft, it might thicken up a

bit. It's cold out! . Lovely job.

Are you chilling? Dude, listen, look at that, man.

It's like Caramac! It is, isn't it. And that's what you're looking for.

So take a ladleful and divide it between your toast. And be generous

with this. Unctuous! -- Unctious! Now, we are

going to give you a Hairy Biker's top tip. So you bread it but

properly, right to the edges so the edges of the toast don't burn.

My mother, said when I was putting the butter on that I'd never make a

window cleaner! Man! Pop that under the grill for three minutes and it

will be bubbling like a hot wok! And under the grill... -- it's good to

touch the green, green grass of home... Oh, what! Look at you, you

lovely cheese on toast! That's not cheese on toast, that's a Welsh

rarebit! Oh, man. One, two... Shall we cut it

diagonally? You know, posh like? Aye! That's proper Welsh rarebit.

Beautiful. It really is very good.

Oh, look at those beauties! Thank you Wales! And you don't have to

stick to cheddar, the topping can be made from any other hard mature

cheese. That looks so good. Thanks Si Dave, and there's

more from him next week. Now - Let's speak to

some of you at home. Cliff, what's your question? I have

a haggis. I would like to know how to cook it and what to go with it.

Haggis? I'll take that one. We have done a Derek with haggis and

venison. We take it out of its skin. Chop it down and just fry it so it

is quite Crystal Palacy and mix it with stock, veal stock, and it's

almost like the texture of Bolognese. So it is a saucy

consistency, so it is really rich. Lots of flavour from the haggis. It

is almost like a haggis Bolognese. Who would have thought! But you are

making it sound good. Heaven or hell, cliff? Oh, it's got

to be heaven. Off to a good start. You have some

tweets there? I have one from Brad. He's looking for a good side to go

with lamb chops. Lamb chops. Now, Jersey Royals are coming into

season. Boil them, then drain and saute with garlic, rosemary, and

black olives, salt and pepper. You can use some anchovies, and the

sauce will be fantastic. And wild garlic is coming into

season. Perfecto! And this is from Daz. A whole mackerel. A different

way to frying it, please. I'll take that one.

I'll take that. I would tartar it raw. Raw with lime juice. Gherkins

in there. Creme fraiche, a bit of sourdough toast.

That is good. For me, take the whole mackerel, slash it with a knife.

Both sides, smother it with Dijon mustard. Put it under the grill.

Simple and delicious. I'm doing that! Phil, what is your

question? My mother, Maddie keeps buying me tins of chickpeas. I need

inspiration, please! Chickpeas! I can do this the Spanish way. Drain

them well and separate it. Use chorizo. Slice it, taking out the

fat from the sausage. Then put the chickpeas there. If you want some

wine, reduce it, salt and pepper and parsley on top, then some fresh

olive oil. I promise you it is stunning.

That does sound good! Nice. Phillip, heaven or hell? Heaven,

please. You're on a roll! Matt from Exeter,

what would you like to ask? I have been given a couple of kilos of

mussels by a friend. I have no idea where to start with them. In the

past I tried putting them in the microwaive! Mussels is that for me?

I can do the mussels. Put them in a big pan with wine, some herbs and

just let them open. Then do a wine, vinegar and add lots of vegetables.

Reduce it and take the mussels from the shells and add them to the

vegetables on top it will last a minimum of five days and with a beer

or a glass of Cava. It will be great.

Better than cooking in the microwave.

Heaven or hell? Heaven! Oh. I love you all! I think they love

It's time for the omelette challenge.

Jose you're on 19.76 and Luke this is your first time,

Have you been practicing, Luke? I won't lie to you, I have been

I won't lie to you, I have been practicing.

You both know the rules - You must use 3 eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

I think Jose likes the butter. We love the butter.

Me too! Make sure they're cooked guys, please. Of course, my friend!

Is Here we go. That is a beautiful omelette! The

two and eight of that cooker! I think there are more eggs in the

pan! It stuck! Don't blame the pan, please! Let's go here. This looks

odd. You have to try it. In the middle it is nice and juicy.

Well, this is very juicy. In Spain we call it tortilla Francais! I'm

not sure about the presentation, Luke.

I don't know either but it issedible.

It certainly is. Hang on, I'm having more of this. Do you think you're on

the board? I hope so. You are the destiny of that, chef.

You are on the board. 30.8. It puts you down here but you're on the

board. Jose, did you beat your time? No.

Absolutely no chance, you're going in the bin. That is not an omelette!

And in honour of Diane... MUSIC:

So will Diane get her food heaven, scallops or her food hell, oysters!

We'll find out which one it will be after Tom Kerridge makes a school

dinner classic - Pineapple upside down cake!

My absolute favourite old school pud has to be pineapple upside down

cake Back in the day, you could always find a slice

at school, but nowadays, it's no longer on the menu,

Back in the day, you could always find a slice

at school, but nowadays, it's no longer on the menu,

so I've come to my old school to put my best ever version to the test,

and try and persuade the pupils and the dinner ladies that this

retro classic should go back on the menu.

It's the first time ever I think I've walked through school gates

This is so different to the school that I remember.

It's amazing what 26 years does, doesn't it?

And it's not just the building that's had a face-lift.

In my day, school dinners meant Spam fritters and packet custard,

not the kind of grub worth sticking around for, but, happily,

catering manager Tracey and her team have put a stop to all of that now

and they're dishing up the kind of home-cooked food that

I could only dream of back then Knock, knock.

I've got to be honest with you, it's very different

to the last time I was here, which was a long time ago.

I'd quite often go home at lunchtime and then probably not bother...

Yeah, we try to lock them in here so we don't let them out.

What sort of things have you got on the menu today?

It's a roast day - so...roast beef, Yorkshire puddings.

Wow, look at them bad boys, proper Yorkies.

We wouldn't serve anything here we wouldn't give

'It's great to see the food here has improved since I was a lad,

'but what will the kids today make of my pineapple upside down cake?

'Tracey's going to help me make it 'and the first

'None of that tinned stuff.' Pull one of the leaves...

'And it makes all the difference to this recipe 'and doesn't take

long to prepare.' We'll probably get between eight and ten slices

It's one of your five a day, isn't it?

'These just need to be cored and trimmed up

'then poached in a spicy, sugary syrup, 'flavoured

with cinnamon, vanilla, bay leaves and star anise.' Look,

You can tell you're at home, they smell lush.

'And while they poach, I'm onto my cake's sticky

toffee-like topping 'of butter, dark brown sugar, 'chopped dates,

and my special ingredient - cracked black pepper.' This goes

The balance of that spice with sweetness is really nice.

So I'm going to put a few teaspoons...

Don't worry, it'll be all right, I promise you.

Topping made, it's time to move onto the cake batter,

and there's no surprises here - just the usual butter,

sugar, flour and eggs, 'added little by little to stop it

With baking powder for lift and vanilla seeds for flavour.

Then it's time for the fun bit - construction!

If you'd cut that chunky one a little bit smaller,

I couldn't have done that if I'd tried.

Then it's on with the black pepper and date topping.

Just make sure it all gets into the little gaps.

Then whack it in the oven to bake.

45 minutes - pineapple upside down cake.

Which gives me time to help Tracey and her team with the lunchtime

This is properly done home-made carrot cake.

If we'd had food like this on the school menu back

in the 1980s, I might have stuck around, 'although I'm not sure it's

Looking at these cakes here, I think my pineapple

upside down cak might have a little bit of competition!

But these girls don't feed anything to the kids

they wouldn't serve at home, so what will they make

A bit of sauce - you've got to have a bit of sauce.

Just a small undertone of it - it's lovely.

Yeah, a little bit spicy, it just adds to all the flavours.

But it's the kids that matter most here, 'and, as they say,

I didn't tell them there's pepper in it.

If you don't like it, you can be honest.

Thumbs up there, teachers loving it over there.

I think you were on to a winner there!

Right, time to find out whether Diane is getting her food

For food heaven, yes, I'll sweat chopped shallot, garlic,

chilli in a little olive oil, then add fregola, stock and wine.

Then I'll pan sear the scallops, in oil and butter, and serve them

in their shells with some deep fried kale.

I'll chuck the oysters and dip in panko and coconut crumb and pan

I'll then blitz beetroot with mustard, egg yolk

and balsamic vinegar, to make a oysters.

We know the callers went heaven but what do you think

It is unanimous. Heaven, it is! OK! My daughter would have voted hell

though. I'll just let you know. That's the love in the house.

Going for heaven. We would have done our best with the oysters. I'm sure

you would. I'm sure you would have enjoyed them. It is scallops and

fregola. It is like a pasta. Have you had fregola before? I have had

it before in a restaurant. I'm not sure what I thought of it! I'm not a

big rissoto fan. A little bit of garlic and chilli. I love chilli. I

love chilli. It goes with everything. So any more EastEnders

gossip that you are aaide load to give us? I get into a spot of lother

with this new kid on the block. He's a bit of an upstart. His name is

Keegan. He is a wonderful actor. Bless him. He is the most young man,

but I can switch on nasty like that, it is amazing. So he's giving Denise

a very hard time. He calls me an old bag, an old hag. He is really

horrible to me. Really? And things get nasty next week with this kid,

but also I've got the big decision to make about signing away my baby

to be adopted which is quite a harrowing time. I found it very

difficult myself like when there really was a baby there and the

gorgeous little baby was there and when that actually was happening, I

found that very difficult. And then you found out as well your mum

wasn't your mum? Yes, my mother wasn't me mother. My sister wasn't

me sister. "I'm not your mother." Oh thank god!

LAUGHTER Nothing changes on the Square. I

don't think the audience liked the fact that Kim and Denise weren't

sisters. They only met my mother. But the thing about Kim and Denise

as sisters it means a lot to our audience. We forget how much that

means to them those relationships. Any of the siblings suddenly not

being siblings would throw people a bit. For the viewers, it's real. It

is real. They take it very ceseriously. Thank god they do

otherwise we wouldn't be doing our job. The fregola and we toast it off

in butter and add white wine. A beautiful colour. And that's

simmering away and we're going to add fish stock. Luke has expertly

opened up the beautiful scallops. Do you like scallops? Do you ever eat

them raw? You see, we were saying earlier in sushi, with sushi, I may

have done, when you get a little tray of sushi. I probably have done.

When they are super fresh, there is no problem. I like raw food. The

deep fried kale over there. Those look lovely. And someone new joining

EastEnders soon? Is there? Are we not allowed to say? I'm not being

cagey. We know more than you. Someone from Blue. Lee Ryan from

Blue? Has that got out. I thought we had to keep quiet about it. Well,

yes. Apparently... LAUGHTER

That's got to be excited. Lee from Blue is joining EastEnders. You

heard it here first. I bumped into him in the corridor, he was coming

out of the toilet. I went, "Oh hello." He's joining us. I don't

know for how long. I didn't integrate him about it! It was as

much as a surprise to me and the viewers right now. You don't need

any Spanish chefs in the show? I think we do every day, yeah. I will

promise I will cook for you. There should be a live broadcast with you

cooking every day. We would be so much happier. That's the food like

on the set? When we are eating in the show, our props guys really do

their best, they really do. They try their best with their microwaves and

you know... Microwave? Yes. You know who hates microwaves Rudolph Walker

who plays my dad, Patrick. Everything has to be fresh, healthy,

pure. Food on set is quite nice. I have been on a few sets. Well, what

we have in our canteen, yeah. I don't want to insult anyone! No, of

course not. But the stuff that you see is eaten in the show is knocked

up by our props guys, Ron! LAUGHTER

Ron and Dave. So you're not going to get this kind

of fayre. There is no oysters. Ron don't know how to do them!

Do you Ron? You're right in character there.

I've added butter to make it all tasty. I've kept the row. I have

avoided it I have to say but only because it is that left over

childishness I've got. A bit squeamish? But coming from Michel, I

will eat. We tend to dry them. We salt them and dry them and make a

powder. You can season rissotos and things. And from finishing sauces

and things like that. Oh, I didn't know that. Wonderful. You

occasionally do some live shows. Yes. What's that like? Oh, it is

always nerve-wracking, but really exciting. We only have done it for

events like, you know, anniversaries and so on. But because it involves,

we're all in the same boat. We're all involved in it, but it is a

completely different sort of situation than to what we've got

going on here. We rehearse it, rehearse it, rehearse it, endlessly.

Well, so do we... Is it as nerve-wracking as this? A couple of

months in advance to get it up to scratch. Things are moving. I mean

different locations and different sets and so everything has got to

snap from everything to everything very, very quickly and smoothly and

you're relying on actors to be part of that. Actors, we are not! Well,

you know, you're better off not being actors actually. It's done.

Fun. We haven't done it since the 30th anniversary. So it's about time

you did another one. It was a massive endeavour. There were trucks

everywhere. It was like. It was insane, but it was, the adrenalin

from everybody and the party afterwards, it was great.

Right, I'm going to grab some cutlery. So food heaven, scallops,

crispy kale and fregola in there. It does look good, doesn't it? That

looks amazing. But there are only three. Right, let's get some wine.

The wine is from Sainsbury's. I'm thinking of sharing. I'm being

generous. Try the fregola as well. It is really, really nice. Oh...

When are you on EastEnders? Mondays, Tuesdays, Thursdays and Friday

nights. Lovely. Yes, we are now regular again, sorry.

We've been making... That's Saturday Kitchen. Thanks to our great studio

chefs. All the recipes are on the website,

bbc.co.uk/saturdaykitchen. Next week Angela Hartnett and I'm

back in a couple of weeks! But don't forget Best Bites

tomorrow morning at 10am