18/11/2017 Saturday Kitchen

Good morning!

It's all cold and wintry outside

so stay inside with us,

because we're cooking up a storm

with great chefs, dishes

and guests this morning.

I'm Matt Tebbutt and this

is Saturday Kitchen Live!

Welcome to the show!

Today's superstar chef Bryn Williams

makes a welcome return to cooking

alongside his old boss's daughter,

the brilliant Emily Roux,

and the always effervescent

Olly Smith is on the

wine, literally!

Good morning everyone!

Morning!

Morning!

Bryn, you've hot-footed it down

from your eponymous restaurant

in Wales to be with us today,

what are you cooking?

I was here at 2.50am this morning.

Emily, welcome to the show,

you've already worked with some

of the greatest chefs in the world,

what have you got for us today?

Today I'm making a spelt risotto

with sprouting broccoli and ceps.

Olly, great to see you.

Good to have you here. Lots of good

wine for us?

Lots of Italian wine

today, some others from over the

world but it's about fine flavour.

Good. Good.

We've delved deep into the BBC Food

archives again to bring you more

classic recipes from Rick Stein,

Keith Floyd, the Hairy

Bikers and Mary Berry.

Our special guest today

is an award-winning singer,

songwriter and actor who has had

a string of number 1s

and top ten albums.

She's also trod the boards

in the West End, and sashayed

across the dancefloor in Strictly,

so we're delighted she's found time

to drop by this morning,

it's the very talented Pixie Lott!

APPLAUSE

Look at you, matching the table

ware.

Hello.

How are you?

I'm good, thank you.

You are looking fabulous.

Thank you.

You are quite into your food?

I love

food. A big foodie, although not

much of a cook though.

You love mayonnaise on everything? I

love it everybody where. I smother

it over everything.

It was mingly pleasure with a bag of

twig let's.

It is like mixing Marmite with the

mayo. It is a weird concoction.

Weird.

You don't do it anymore?!

No, I'm

growing up and it was bad for you!

So, heavy and hell, what is your

idea of food heaven?

Food heaven.

I'm not much of a meat eater but I

love chicken. So I have gone for

chicken, mango, sweetcorn.

OK.

For the hell I went for squid and

clams. I do like fish. I love

calamari. But I don't like squid

without the batter.

OK, so you like the deep fried

squid.

I love calamari. But on its own it

is rubbery and chewy. It has put me

off of.

So bad squid?

Yes.

And what about black pudding?

I have

never tried it.

Never tried it?

I know you should

try it before you judge it but dried

blood does not do it for me.

OK, you somehow see the one we have

lined up a little later on. It is

interesting!

Oh, no!

Oh, no!

So if the viewers give you heaven,

I'll make crispy chicken

with mango salsa and hot

buttermilk chipotle sauce.

I'll marinate chicken in spices

and fry until crispy.

Then I'll make a salsa of mango,

cucumber, avocado and sweetcorn

and serve it with the chicken

and a hot creamy sauce of chipotle

making squid stuffed with morcilla

black pudding, tomatoes and clams.

Squid stuffed?

Look at it, gorgeous!

. Oh!

Oh!

I'll stuff squid with fried

shallots, garlic and black

pudding then chargrill it

and serve with a tomato,

wine and cockle liquor reduction,

and finish with cockles and parsley.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

Don't forget, what Pixie

eats is up to you!

Just go to the Saturday Kitchen

website before 11 this morning.

Get voting!

We also want your questions.

You can ask our experts anything,

just dial: 033 0123 1410.

You can comment on what's cooking

via social media using

the #saturdaykitchen.

And, Olly, you'll read any relevant

comments as they come in.

All of the relevant tweets.

Absolutely. But we love the viewers

to get involved in the action in the

studio. If you want it read out,

keep it clean!

Thank you for that

one. Right, Pixie, I'm getting on

with the cooking. Feel free to chip

in.

Bryn, what are we doing, fella?

in.

Bryn, what are we doing, fella?

We

are making red mullet, pink fur

potato, crab and alioli.

We are baking the pink fur potato

and topped with crab and you are

making the mayonnaise alioli. So

garlic mayonnaise with saffron but

using English mustard, rather than

Dijon mustard.

Why is that?

It gives it a bit of

colour, punch.

Is this on your Welsh outpost?

Well,

verbs of this goes on to the Welsh

restaurant in time.

When you are running between the two

restaurants, one in North London,

one in North Wales.

Yes, in Colwyn

Bay in North Wales.

Is there a similarity, or do you

tailor them to where you are?

North

Wales is more about the fish. So

fresh fish, fish pie. Mussels,

oisters. So very classic and light.

Is it a bit less tricky?

Yes, 100%.

So, pink fur potato, oil, salt, in

the oven and bake it like a jacket

potato. We use the pink fur potato,

they are grown up in the north of

Wales.

My brother grows for us.

This is an old British variety of

potato.

I thought that they were French?

They are similar to a rat potato.

And you are sourced from your

brother?

He brought them down for me

last night.

Do you have a lot of land?

I have a

house with two fields, is how I

describe it. We grow fruit and

vegetable. And this year I have

bought myself as a Christmas present

four pedigree Welsh sheep.

What are you going to do with them?

Eat them! It helps with the

traceability and the flavour.

You are producing stuff without

packaging. You know they are good

for you.

They are Welsh Black?

They are

pedigree. Little things.

So, in here, we have the bones, the

head, the skin.

The bones in there with the

tomatoes.

So, does that make you a farmer now?

You have the farmer look.

Have I?

Yeah, the beard. You look

like you have had three hours'

sleep!

I think as a chef, the

customers want to know where the

food is coming from.

That's the biggest thing that has

changed in food in this country in

the last ten years.

And the opportunity to grow your

own, there is something magical

about it. It is hard to describe but

when you serve it to the customers

and you can tell them exactly where

it is coming from. So at the moment,

about 70% of fruit and vegetable

come my brother, and then hopefully

the beef as well.

70%? It takes a lot of land?

My

brother works really hard to get it

all to us.

So in the pan, we have the tomatoes,

the fish, the butter, and some wine.

And bring it to the boil. Then

reduce it quickly to keep the

flavour.

We are chatting with Emily in a

while. You know each other. You

worked at the G vashgs?

Yes. I would

give Emily jobs at nine, ten, eleven

-- The Gav.

With when she would come in, we

would have to draw straw, who would

baby-sit her!

I would peel way too

many potatoes and tomatoes.

Yes, we would have to give Emily

something to do. But I was at the

Gavroche in 2002, so I have known

her for a long time. It is funny

now, she is a great chef in her own

right, a massive family of chefs and

an amazing chef herself.

Maybe with those potatoes that I

gave her to peel back then have

something to do with it!

I remember

my daughter would come into our

restaurant. We would put her in the

washing basket and feed her bread

and she would sit there like a Dalek

eating bread!

So, you have made the

mayonnaise, the English mustard,

garlic and rapeseed oil. We have the

crab here. Taking it off the bone.

Keeping it nice and whole.

So big and flaky.

Yes, big pieces. Can you blitz the

sauce there and pass it and reduce

it down. While you are doing that we

will go through the potato. I said

we would make a jacket potato, and

in a sense that's what we are doing.

We have baked the potato until soft.

Now cut through the potato, open it

up like a jacket potato...

Right.

Season it inside. And the pink fur

potato has a velvety, slick flavour.

If you are used to buying king

Edwards or marries pipers, if you

taste them they are different in

flavour. A lot more waxy. So then

just a little salt, pepper, lemon

juice and rapeseed oil.

Remember if you'd like to ask us

a question, then give us a call

now on: 033 0123 1410.

Calls are charged at your

standard network rate.

Then while we are blitzing that.

This is very dark?

You want the

flavour. It is lighter there but as

we reduce it, it will go darker.

What is giving it that colour?

The

tomatoes, the red wine.

Of course, the red wine.

You weren't listening!

There's a lot

going on in my head!

Yes, red wine,

tomatoes fish bones and butter. Once

it splits you pass it off and reduce

it as quick as possible to keep the

flavour. When you make a fish sauce

make it quickly to keep the flavour

rather than stew the flavour.

OK.

So while you are doing the sauce we

get the red mutt elon. A warm frying

pan.

So sieve all of the bones and bits

and pieces out?

Yes. And then reduce

the sauce quickly.

Forgive me, going back to the red

wine it is unusual in the fish?

It

is but think about red mullet, the

redness is in there so it goes

really well. But cook it quickly, it

is not like cooking beef or chicken

where you stew it. This is about

quick cooking. That is the key with

fish cooking in general it is quick.

So red mullet it is on and now back

to the potato. So Pixie's favourite

thing, the mayonnaise.

Yes!

So

mayonnaise into the potato. And we

will finish off with some picked

crab on top. So it has that British

classic combination of mayonnaise,

crab...

Right.

And we are going to keep this light

and fresh. We want the big chunks.

No small bits in there. Finish off

with lemon juice.

That is a stuffed bake potato.

For a Welsh boy, it's a posh baked

potato.

Dreams come true!

Yes.

And this is all about the sea, so

some sea purslane. And stick the

potato on the plate.

This takes no time at all to cook

the red mullet?

Any fish in general

takes no time to cook. But the key

is to get a crispy skin. Turn it

over, turn off the heat and let it

finish.

I have turned the heat off.

And that is a guts you sauce, with

the red wine. And mullet can handle

it.

It can. But if you cook it too

slowly and stew it, it becomes

overpowering. Cooking it quick it

can maximise the flavour. Now we put

the mayonnaise on the plate as well.

Finish off with a little bit of

lemon juice on the fish.

That is

important.

It's very simple but very elegant.

I think that with fish, simplicity

is key. If it is simple you are

keeping the flavours. So you see

there... This is one we made earlier

on. It goes from a nice thin sauce,

reduced quickly to a deep thick

sauce.

And that's the butter emulsifying it

as well?

Yes. In the south of France

they make a bouillabaisse with fish

bones and it is similar. You pour

that on. You might think it is thick

but with the mayonnaise it is very

rich.

That's a main course?

In the

restaurant I add two pieces of fish.

And finish off with the sea

purslane.

Fantastic. What is that?

Red mullet,

pink fur potato, crab and alioli.

Delicious.

OK. Pixie Lott. There you go.

That looks delicious.

With lipstick

stains!

Sometimes in the restaurant

we use squid instead of crab.

This

is a bit of Food Heaven for me.

That is a posh jacket potato.

The

potato, the flesh of the crab, that

is what you are trying to create. It

is a play on a Spanish dish, really.

We have some wine to go with this.

This is Le Alte Friulano. It is

delicious with the intention of --

intense flavours. From northern

Italy, on the border with Slovenia.

You have the Adriatic breezes coming

down to the ocean. It keeps it nice

and fresh. It is a grape that you

don't see an awful lot of.

Delicious.

It goes really well with

it. The mountains as far away as

possible from the sea, because this

dish is all about the sea. Green go

well, we are in northern Italy, so

it is quite close. It is just one of

those zesty, fresh winds. Good with

selfish.

It is like a session wine.

Quite light, you could sit there on

a long lunch and have three or four.

Responsibly!

Bryn, Emily, Olly, Pixie. It is like

an Enid Blyton novel! Emily, you are

cooking later?

I'm making spelt risotto,

sprouting broccoli and ceps.

Don't forget if you want to ask us

a question this morning,

just call: 033 0123 1410.

Lines close at 11 o'clock.

You haven't got long

so get dialling.

Or you can tweet us a question

using the hashtag #saturdaykitchen.

And don't forget to vote for Pixie's

food heaven or hell on our website.

Heaven!

Now it's time to join

Rick Stein in Berlin sampling

Konigsberger Klopse.

That's veal meatballs

to you and me!

I am really soaking up the

atmosphere here. For most of my

youth, the Berlin Wall went up in

61, and it came down in 89. East

Berlin was a no-go place. Just

endless stories about desperate

people trying to get across the

wall. When it finally came down,

there was a mass exodus to the west.

Places like this, you could almost

get buildings for nothing. Rent was

low or nonexistent. Of course, lots

of young people came here, they

opened clubs, discos, restaurants,

you name it. The result of that, I

find that really exciting. A massive

upsurge of fun and excitement,

because buildings were so cheap.

This old Brewery, it used to be one

of the biggest in Germany. It is the

site for one of Berlin's new and

trendy restaurants. Its name

translates from French to soup

kitchen. It is very popular. It's

popular with cool young diners who

seem to love lots of concrete and

old, industrial paraphernalia. It

creates a setting fit for a film the

last redoubt! -- for a film noir

shoot out! The crocodile, legend has

it that towards the end of the

Second World War, the Allied bombing

was getting so intense that is you

was bombed and the crocodile tank

was fractured. All of the water

flowed out. They didn't want the

crocodiles to die, and they put them

in one of the beer vats, not in

beer, but in water. A very German!

Michael?

You are Rick?

Good to see

you. It's extraordinary, this lovely

kitchen in this very old building.

We built the kitchen like a cage

inside. The chefs, what we do here,

every dish is inspired from our

mothers and grandmothers. It is

typical German food. We take the

original dishes, like Konigsberger

Klopse, meatballs from the veal,

with a salad, mashed potatoes,

chicken stock and sweet wine.

A kilo of veal, chopped head meat

and tongue, with capers and parsley.

Next, two eggs, about 100 grams

breadcrumbs, salt and white pepper.

About 20 turns. Two tablespoonfuls

of sweet mustard. I love German

mustard. Now, like mud pie, you mix

and form the meatballs with wet

hands. That's very important. You

simmer very gently in chicken stock.

For the source, heat about half a

litre of chicken stock and then some

single cream, about 150 millilitres.

Add some butter and keep whisking.

Two tablespoons of semolina and

whisk until the sauce thickens. Now

some sweet white wine, about half a

wineglass fall.

The meatballs take about 20 minutes

to cook through. The sauce is done,

nice and silky. So is the mashed

potato. The Konigsberger Klopse, a

famous East German dish, resurrected

into a lighter form. And the late

arrival, breadcrumbs, lightly fried

in butter, and a little ball

Arshavin beetroot and apple salad,

with a touch of strawberry vinegar.

It was quite superb. In fact, I ate

it with a passionate foodie, who

writes a blog about Jimmy Menagh

restaurants. This is just as I

expected. -- German restaurants.

Could you pronounce it again?

Konigsberger Klopse. Classic

Prussian dish.

I think it is the way

forward. If you want to do local

food, do it like this with a bit of

a twist. I think this fabulous.

The

restaurant stands for the new way of

Berlin chefs coming in and saying

that we want to do things

differently. You want to take the

German cooking and cuisine to the

next level and make something out of

it.

It really is good. It hits a

spot with me. It really does.

I'm

glad you like it.

Thanks Rick.

We saw him enjoying

a veal dish there.

There is still a lot of confusion

about veal - it suffered an image

problem for many years

because of ethical concerns about

the European white veal industry.

That has now been outlawed.

But now British rose veal

is produced to the highest welfare

standards and is a natural

by-product of the dairy industry,

so we should use it more.

In my opinion, if you drink milk you

should have no problems with eating

veal. This is using the rump, which

will be seared and poached. From a

fantastic chef, Henry Harris. I used

to do this a lot in my restaurant

and it went down really well.

Lentils and crispy onions, that is

pretty much it. Pixie,

congratulations on your new single.

Thank you very much.

What is it

called?

Won't Forget You.

Has an

Ibiza vibe?

Yes, I have been

performing at a lot, it gets the

crowd dancing. It is a collaboration

with Stylo-G.

For those of us who

don't know who he is, like me?

An

amazing rapper from Jamaica. He

brings the vibe. We had so much fun

performing it everywhere. He has an

amazing energy. He really gets the

crowd going. So, we have had loads

of fun together with the song. There

is an acoustic version that is just

me and a really stripped down track.

I love the acoustic versions. They

kind of go nice and slow.

It's a

chilled out version where it is just

about the voice, I love singing. I

like to perform that as well.

Is

there a lot of pressure? You have

sold something like 1.2 million

records? 1.6 million records

worldwide? Is there a lot of

pressure when you come up with a new

single? Fan I actually get really

excited. Because I have been

releasing singles for a long time.

You are quite excitable.

I love new

music, it means I have new songs to

sing in my shows, it is more fresh

for me. Some of the songs I have

been singing, my first single came

out when I was 18. So that his eight

years. Some of them, I have been

singing millions of times, I still

love singing them.

You are 18 when

your first song came out? That was

huge?

It was, it was my first song,

I had no idea what to expect or what

would happen. It was a big contrast.

I started writing my first album at

14. It seemed like it took for ever

to come out. I was working so hard,

it was meant to come out and it

didn't. As soon as it came out, it

went super fast and straight to the

top. I didn't expect it would be

such a whirlwind.

That was nice!

An

amazing time of my life, it was my

first single and I dreamt about in

my whole life. Working up to that

moment, it was a good time.

Have you

got a lot of songs on this new

album? When is it coming out?

At the

moment, I'm focusing on the single.

There is a lot more music to come

with other singles and then an album

will follow. I am sort of in the

studio all the time. It is just what

I'm used to, I've been doing it for

ever. I was literally 12 or 13 when

I first went into the studio. I went

in after school, the weekends. It

has been my whole life. I can't

really imagine my life without it,

really.

You are judging on The Voice

Kids. You must empathise with them.

My kids love it, because you are

very kind, having to give difficult

news, how do you do that?

It is

tough, I have been there at that

age, in the same situation. It was

so useful for me when people gave me

constructive criticism. After every

performance, every show, I always

wanted to hear feedback, every time,

it helps you grow as a performer and

that helps you learn. Every time I

hear the news, it makes you better

and better.

We likely back?

There is

some from the viewers, heaven and

hell is neck and neck! You have to

get voting.

50-50?

Come on, heaven!

I don't want to try black pudding

just yet.

Wait till you see it. Just

recapping, and here I have got the

veal, I have coloured that. Garlic,

bay leaves, thyme and some wine, a

really good, rich Chardonnay. In

with some veal stock. Lastly, a

whole world of butter, OK? This is

going to be nice and silky, smooth.

It doesn't get a lot of cooking.

This is going to come up to a simmer

for about 30 minutes. Put the lid on

and then turn at off, and then it

sits for about 20 minutes and that

is it. That is not cooked. In here I

have a dice of onion, carrots and

celery. I threw in the lentils, some

stock or water. Cover those and they

will simmer for 30 or 40 minutes.

And then I'm going to add a little

bit of the cooking liquor, and

chopped herbs. That is pretty much

it. Let's go back, way back, to when

you were 12. You started on the

stage?

Yes, the first...

The whole

performing thing?

It has always been

in my bones and my blood. Not really

from my family, none of them do

anything like that. I have always

loved it.

Apart from your dad? Your

dad is a bit of a secret singer?

Sort of. He has a Rod Stewart sort

of voice. Very husky and smoky.

Years ago we used to do a Stars In

Their Eyes Christmas Special, at

Christmas.

That normal!

I was Mariah

Carrey and loved it. I was really

young, I thought I would at least

get the cute kid vote. But no, my

dad beat me. He came first, as Rod

Stewart.

Tough lesson! Live lesson!

Learn the lesson.

It is a tough

world out there, Kate! You're going

to come second to look farther.

I

learned that early on. He is the

most musical out of my family, a big

fan of music and I think that is

where I learned about amazing bands

and amazing art, always playing

through the house. Strumming on the

guitar as well. We have daddy

daughter strumming time together.

Your mother was a big help?

They

still are, I have my whole gang,

family around me everywhere I go. I

am surprised they are not here

today.

Did she help you with your age when

you went to an interview, you were

14, you should have been 16. I'm

sure we can't be pulled up on that

now.

It did start Reich that. I dragged

my mum and dad to lots of open

auditions that I would find online

or in the stage newspaper. It has a

lot of open auditions for young

people. They took me to a few. They

didn't lead to anything. But there

was this one that did. On the

morning of the audition, they didn't

want to take me as it was quite far

away.

Was it a Sunday morning?

I

think it was a Sunday or Saturday.

Sunday mornings for parents are a

nightmare!

I persuaded them, that

you never know if it could lead to

something. So they did take me.

There was a massive queue outside.

It was for an open audition for the

next pop diva, you had to be 16. So

was 14, so I had to lie and pretend

I was 16 in order to audition.

How did it go?

It went well.

You got the gig?

I got the gig, I

worked with the management company

but then I had to confess to say

that I was only 14.

What did they do?

I thought that

they would be more disappointed. But

it gave them more time to be in the

studio. To work on demos and stuff.

Then I went to New York and started

working with an amazing

songwriter/producer, called Pete,

Sizzo.

Did you perform for LA Reid?

You

know your stuff!

You can tell

management on the way out!

After New

York, we recorded a song together.

LA Reid loved the song. I was in

school one day. I had to pretend I

had a dentist appointment so I had

to leave and meet him in the hotel

room. I sang for him on the spot.

That was a done deal.

It worked nicely for you but we

can't condone lying!

No, I'm not

condoning lying, do not lie!

Sometimes they are white lies with

good intentions!

So, the onions are

done. I'm adding the veal stock and

butter to the lentils to moisten

them down. There is parsley, tar

began, chervil and some chives in

there. That is pretty much it. So

loads of flavour. The veal is cooked

for 30 minutes, then sat for about

20 minutes in the stock.

Then it is pretty much ready to go.

I know you said you are not a big

meat eater.

Yes but you could change my mind.

Well try it, otherwise you can tuck

into the lentils, as they are

delicious!

Or convince you that you

are not a meat eater!

Thank you,

Bryn!

It does smell amazing.

It is

delicious.

Veal is the real deal.

And now we are producing some

fantastic stuff in this country.

So where did the nickname Pixie come

from?

Really since I was born. I was

six weeks premature. So I was a

really, really tiny baby. I got the

nickname at birth. My brother and

sister picked up on it. And my

school friends have call me it. It

has been my name since then,

forever. My real night-time is

Victoria.

Yes, that is less showbiz

- unless you are Victoria Beckham!

That was slightly stupid. It has

worked out nicely for her.

Yeah, she

has done very well. I never get

called Victoria unless my mum is

angry, and I'm in trouble. That's

when Victoria comes out.

OK, here we go. Oh, a close-up on me

eating!

Yeah. Great ear rings!

Wow!

It's like Christmassy tasting.

Do you think?

Yeah.

OK.

Is that not what you were going

for?

I have no idea! If you like it,

it is good!

Yeah it is good.

Yeah it is good.

So what will I be making for Pixie

at the end of the show?

Will it be her food

heaven - chicken?

And mango and vegetables

like sweetcorn and avocado.

If so I'll make crisp chicken

with mango salsa and hot

buttermilk chipotle sauce.

I'll marinate chicken in spices

and fry until crispy.

Then I'll make a salsa of mango,

cucumber, avocado and sweetcorn

and serve it with the chicken

and a hot sauce of chipotle puree,

buttermilk and mayonnaise.

But if Pixie gets hell I'm making

baby squid stuffed with morcilla

black pudding, tomatoes and clams.

I'll stuff squid with fried

shallots, garlic and black pudding,

chargrill it and serve

with a tomato, wine and cockle

liquor reduction, and finish

with cockles and parsley.

Don't forget, what she

gets is down to you!

You've only got around 25

minutes left to vote

for Pixie's heaven or hell.

At the moment it is 58% in favour of

hell.

Oh, no! Comen, guys.

Comen, guys.

At the moment it could go either way

so go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

We'll find out the result

at the end of the show!

Now more from Keith Floyd in France.

This week he's cooking a hearty

pigeon stew for the locals,

all while sporting

a very fetching hat!

Anyway, back to the real business a

cooking sketch! I've borrowed this

wonderful farmhouse.

So, you must come into my kitchen,

as we say in the trade! I have

cooked in some grand kitchens in my

time in the restaurant kitchens of

five-star hotels, on boats, by the

river, over campfires but I have

never felt so much that I am in the

heart of things in this beautiful

place. Look at the floor. Ancient

slabs, trodden on by the foot

soldiers of Napoleon. Clive, look

above, superb Bayonne hams. They

have been salted to are a month.

Dried for three or four day, rubbed

in pimento red, and then hung up for

a year, so that they can fry them on

sticks or like I will do, cook them

over this wonderful fire. The family

have been here since 1832, when they

started to keep records. This lady

is about 84. She is a wolf lady. But

I must get down to cooking. You saw

The Rifles over the top. They shot

the pigeons. This is a simple Basque

dish. It is a stew of pigeons --.

Here are bits of carrots, pigeons,

bits of garlic, onion and the pigeon

is golden brown. All I have to do to

finish off the dish is sprinkle

pepper. I am sorry that I am

slurring my words but it is very hot

here. A little pepper, salt, thyme,

parsley, and flamed with the

armagnac of the region. Oops, I

dropped the wine. We can't interrupt

here. We pour the wine in. Get a

good look, Clive. The lid is going

on now. There goes the lid. Now that

takes about an hour to cook.

Ah, that's better. I always enjoy a

cigar in twang will moments. Yes,

you see that the director likes the

waft of the river.

Sadly, I don't care for elders, I

know that they are celebrated back

home, they cook them over eggs and

eat them with cheese but these

silvery creatures are hardy.

Swimming all the way from the

Sargasso Sea, just to end up cooked

in oil and chillies. It's a

brilliant programme, cooking, eel

fishing, the wonderful nature

sounds. The little coots, the sounds

of weary farmers, going home late at

night and me stuck at the river with

a pile of stones and a super, simple

Basque soup. Clive, have a look.

While everyone else is getting cold,

I'm bubbling up ha are, icot verte,

and making myself a winter warming

snack. How I made the soup, hard

cabbage, finally sliced. A pound of

beans, soaked in water. A dollop of

goose fat. Melted in the pan with a

litre or two of water. A bit of ham

or pork to enrich it. Simmer it for

three to four hours and have a

fabulous time. Now, what you can do,

while I enjoy myself enormously is

to get on with the elvers part two.

An extraordinary thing happened,

madam here Flatley refused to let me

film in her chippen.

I don't know why she wouldn't let us

in, after all, everyone knows how to

cook elvers. You toss them into hot

olive oil with finally chopped

chillies until they turn white and

serve them piping hot. You can hear

them sizzling in little earthenware

bowls. Can you turn up the sizzling

noise for a moment, please... Thank

you! You eat them with small wooden

forks that don't conduct the heat. I

was surprised to learn that even

British elvers are shipped down to

the borders, where, as you can see,

they are enthusiastically eaten by

one and all. At about £7 a head,

that is expensive. I wonder if she

enjoyed hers? I would rather have a

pigeon! There, you see. I have

cooked it and they, the poor souls,

whose kitchen we interrupted, are

going to have to eat it.

I despair!

SPEAKS IN FRENCH. This is the moment

when the normal hubble and bubble of

a busy farmhouse goes quiet. There

is something about me and the BBC

that turns vibrant lively beautiful

Basque characters into statues. I

wonder if it is my food?

Ca va!

Superb.

Superb.

Thanks Keith, times have changed

a bit since the days when people

would lap up bowls of elvers!

Since making that video, there are

various new rules about fishing eels

and such. We will talk about that

later.

We will talk about that later.

Right, still to come.

Mary Berry makes a very tasty

but simple lobster dish

with asparagus and aioli.

She cooks lobster tails,

then makes a delicious

aioli of mayonnaise,

creme fraiche, lemon juice,

tarragon and garlic,

and serves with lambs lettuce

and asparagus tips -

perfect for a special

dinner with friends.

It's almost omelette

challenge time!

Now Pixie, rapper Stylo-G

raps on your new single,

so this week instead of the puns

we thought we'd attempt

a little rap of our own.

I won't do this on my own as I'm a

middle-aged white boy. Olly is

helping. Actually, Pixie, can you

help out?

I will try.

Let's read them out together.

Oh, my

gosh a beat.

Ready?

Yo chefs,

how fast can you go?

Whisking omelettes

on a live TV show?

If they're not cooked,

the crew will say NO!

And into the compost they will go!

Be quick, but don't mess it up,

it's a test of skill,

and a little bit of luck.

Your face on that board

or egg on your face?

It's down to you,

now win that place!

I don't think so

Will Pixie get her

food heaven, chicken?

Or her food hell, squid?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

you might get heaven out of that.

It

was fabulous, well done.

Emily Roux,

lovely to see you. What are we

cooking?

Spelt risotto. A good

alternative to rice. Vegetarian

dish, vegetarian cheese, with ceps

and sprouting broccoli.

I am

preparing the broccoli?

That would

be great.

You are the latest to come

through the Roux dynasty.

There are

a few chefs in the family.

Just a

view, very famous. Is that a help or

hindrance?

It has been a bit of

both, really. When I trained in

France, in a catering college in

Lyon, Roux is a very common name in

France. So nobody knew me.

Is that

why you went to France?

Kind of. It

was just really a lot easier.

Is it

something that you always wanted to

get into?

Yes, definitely.

Not just

by default?

I always love my food,

my parents took me everywhere. I was

very lucky.

Your father used to take

you to some of the best restaurants,

when you were knee-high to a

grasshopper? You used to sleep under

the tables, what a I was eating the

food first, then I would go to

sleep. It introduced you to a lot of

food early on?

Exactly, I ate pretty

much everything.

That's good.

I'm

more picky today.

We were doing a

vegetarian dish, you don't eat a lot

of meat?

Not that much, once or

twice a week. I'm not a vegetarian.

Is that health reasons?

I just

really like my vegetables. I make

them the main ingredient. I really

like that.

Your book, New French

Table, very nice. I was expecting it

to be strictly French. But it's not?

No, it's...

There is a section for

all of the cool new stuff?

I

travelled a fair bit with the chef I

used to work for in Paris. I went to

Bangkok, Japan, I picked up a few

things there. There are a few

recipes that are not French. Also,

there are some Italian recipes,

because my husband is Italian.

What

was the pastor?

It resembles gnochi, but it hasn't

got eggs in. It is really liked.

With brown butter and Parmesan it is

heavenly.

You wrote this with your

mum, is she a good cook?

Great cook,

but she is a fantastic baker. She

cooks a couple of loaves a week and

feeds the whole family on bread.

That sounds slimming!

Good for you.

Especially when it is home-made.

You

love working with your mum?

It was

really easy to work with her. We did

a lot of eating, when we were trying

to recipes.

Am I right in saying

that your mum didn't necessarily

want you to be a chef?

Absolutely

right. She is also from the

hospitality industry. She knows what

the hours are about, and how

difficult it is. Also being a woman.

Sure. Is that kind of changing?

Of

course, I've never had any problems

in any of the kitchen is where I

have worked.

This was a long time

ago, but if the influence of a

woman, at least one or two, it would

just calm everything down.

Definitely.

The boys were slightly

more on edge.

I put them back in

their place.

You have that look

about you. I am on edge now, I think

I need to chop faster. Also, you've

got a wine qualification?

Yes, level

two.

What is that?

I did that in

August.

She can taste wine. It is a

professional wine qualification,

advanced certificate. A great place

to begin your wine career, that is

how I began mine.

One step more than

Olly!

Do you use that knowledge with

pairing with dishes?

Definitely. My

husband and I both love our wine. We

tend to buy a fair bit. Whatever we

are cooking, we will try to

associate it as best we can.

Any

particular places you love wine

from?

France! Burgundy.

If you want

to try the recipe or any of the

other ones, visit the website.

That's bbc.co.uk/saturdaykitchen.

You can also vote for heaven or

hell. How is it going?

It is edging closer towards heaven,

but hell is still in the lead.

I

think I have ruined my chances.

You

say you work a lot with your mum,

have you worked with Michel

say you work a lot with your mum,

have you worked with Michel?

I worth

dig work with my father and my

grandfather. It is probably easier

to work with my father and my

grandfather. Probably. There is a

big generation gap there. He loves

his cream and butter.

You don't use

enough butter and cream for him?

Presumably, he is a pussycat

nowadays? In his day he was fierce

and terrifying?

He still is.

Sometimes he is quite scary.

We have spelt, good for people that

don't want a lot of Goosen?

Sadly,

not gluten-free, but easier to

digest. It is a good option. I'm

going to finish it with some butter.

It is a lighter option?

Definitely.

It has a really nutty flavour that

is absolutely delicious.

Do you eat

it because of that, or because of

the health benefits?

Nuttiness.

Definitely.

Shall we start dishing

it out?

Absolutely.

You both look at

top?

We have both just signed for

Tottenham.

You are ready to

Liverpool fan, how does that set?

They didn't know that at the time,

now they do! The Roux family,

myself, Chris Galvin, they have

signed up to Tottenham. If you are a

season-ticket holder, there are four

chefs on rotation. The stadium they

have built, the idea of the four

chefs, the Roux family, myself,

British, Chris Galvin has a modern

take on French, and Dipla does

Indian food.

Doesn't happen across

the border football clubs?

I think

it is ground-breaking.

A bit of

spelt. You are calling it a risotto,

it isn't?

There is no rice. It is

the same way.

I love a lot of vegetables, the care

and attention that you put in,

people think vegetables are on the

side. It can be the star of the

show. If you treat vegetables with

the same respect as a piece of meat,

it should not just be vegetarian

food, it is just a good plate of

food.

You wrote a book on it?

You've

got to treat everything the same.

Nothing should have higher time or

effort.

A few spring onions. Remind

us what is called?

Spelt risotto

with ceps and broccoli.

Well done.

Are you ready for your next lot of

food?

That was pure coincidence.

Amazing,

yes. Got it. How good is this? The

best food, the best wine, Best TV

show ever!

Lets get some wine.

I

prepared the dish at home and I did

actually pair of a white Burgundy,

which was lovely. But it can be

pretty pricey. It's fantastic as a

creamy and rich accompaniment to a

dish. With this, there is a

lightness of touch. I've gone

Italian, a bargain, Soave Classico.

6.75. They give it extra ageing. It

is Italian, from a beautiful

medieval town. Classico means it is

from the heart of the region. With a

lightness that the broccoli brings,

it is refreshing. It is also a

silver medal winner.

Do you like

wine?

I am partial.

Any favourites?

I love light wine, white or rose.

Almost like water, so light that you

can have a session with it.

Responsible, love!

Responsible.

Delicious, I love a delicious

vegetable dish.

How are you getting

on with the wind?

Lovely, yes.

I

love the fact you know a lot about

it.

Could you put a pale ale with

it? Hi absolutely, delicious. Spot

on, Bryn, every time.

He only knows

that because we talked about it in

rehearsal!

I did mention it first.

Lovely.

Now let's catch up with Si

and Dave the Hairy Bikers

on their USA road trip.

This week they come unstuck trying

to work a waffle machine!

Take a look.

Hopefully we can fast-track

ourselves up the stairway to

Southern fried heaven, dude, with

fried chicken, waffles and sweetcorn

fritters.

This is our spin on good

old Southern home cooking. We have

bothered bear borrowed a good old

Southern kitchen to cook it in. We

doubled anyone to steal our secret

recipe. Except you lot!

We have

practically got the Partridge family

next door. The reason we are cooking

in Richmond Virginia is this is

where fried chicken started. The

first recorded memoir of chicken

frying is in a book called The

Virginian housewife, published in

1828 by Mary Randolph. It was

chicken fried in lard, with fried

parsley. It has never been healthy!

But from Mary Randolph, we salute

you.

I would, but I am covered in

chicken!

One thing that they didn't

do is marinating it in buttermilk.

We are going to do that. We are

going to marinated in to milk and

Worcestershire sauce. It does make

it richer and softer. Look at that.

I wonder if Elvis ate this?

Of

course, it's fried chicken and he

lived in the south, Memphis.

Put it

in the fridge clingfilm for two to

four hours. For us any of those

boring seasonings. We start with

flour, for dusting. Then we put the

spicing in that. Two teaspoons of

salt. Pepper, loads of black pepper.

Some oregano. Dried herbs are great

for this. They are not going to burn

and explode like fresh ones. Some

thyme and paprika. Lots. Some Kiam

pepper, or chilli powder. As much or

as little as you like. Kaymer go you

could make a big batch of the mix

and keep it airtight to add southern

fried speediness to it next time.

After a few hours in the fridge,

Getty chicken's coat on. Take off

the excess. And then we will just a

bit in there. We are going to roll

that. Shake and vac and put the

flavour back. Now with soil, we

crisp the coating.

Beautifully

golden.

Golden, like King Midas's

leg! Before we put it in the oven,

we need to put it onto a baking tray

and the rack, so that it circulates,

the heat, and makes it super crispy.

Now the oil is back up to

temperature. In we go with the

second batch.

Should I get on with

the batter for the waffles?

Good

idea. This is chicken and egg, after

all.

Like this, great. My chicken

flower dispenser. -- flour. You will

often find sweet and savoury served

together, just like pork and apple

sauce.

Cornflour. Caster sugar. And

some baking powder. We want a bit of

humph in your waffle. As in Bogart!

Who said men can't multitask? Look

at this, all at once. Historically,

chickens were kept for eggs, before

the days of refrigeration the meat

was just a by-product which, yet

again, proves the egg came first.

That's the text you are after.

Fluid.

Now, we put it back into the the jug

and like Yorkshire pudding, we let

the batter rest, and the egg

expands, we let that rest in the

fridge.

And you know what time it is now?

It

is it is oven time for the chicken?

Give it 15 minutes at 1 # 0 degrees.

It has been said on occasion, that

Simon and myself are paid to waffle,

this time, we are! First, turn it

on.

Right, now open me of ale thingy.

And then I put the batter in.

Right... Now, what does it say? Flip

the baker over! Wait for bleeping...

How long?

I don't know.

No beeping.

The sense of anticipation is killing

us!

I know.

Beep! Should I flip it?

No!

Oh, here

we go.

Did it beep?

Oh, yes.

It's important before you make your

waffle to give it is quick squirt of

oil, so it comes out!

Whilst David

unsticks the waffles, I whip up the

fritters.

Make sure there is lots of oil in

the pan, Kingy!

That plate is

reflective of the comfort food that

is fried chicken in the United

States. But there is no finesse to

it, it is just great comfort food

that everybody loves!

Uh-uh!

Thanks boys, a dish truly fit

for The King, Elvis, of course.

And that is it!

The heaven and hell

vote is now closed.

Pixie's destiny is decided!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

First up is Mary from London. What

is your question?

Good morning. I do

a lot of packed lunches for my

family and I end up with lots of

heels from the bread. I feel very

guilty about throwing

heels from the bread. I feel very

guilty about throwing them away. Can

you suggest a regular supply of

recipes to combat that!

All the left

over bits from the bread. Emily?

Definitely a bread and butter

pudding. Raisin, rum in there, serve

it with some ice-cream.

OK. Or feed

it to the birds?

No!

Pixie, you have

a couple of tweets for us?

Thomas

asks he bought lemon and lime curd

from a food festival and asks what

to do with it.

For me, lemon or lime

curd if mixed is good. So it goes

well with rice pudding or a swiss

roll, instead of jam, lemon curd.

That is quite retro. Very in vogue.

And another one from Katie who says:

I have a block of Japanese silken

tofu in the freezer. Ideas what to

make with it, please. Think it is

nice eaten fresh. But you can pan

fry it, Chinese, soy sauce, garlic

and vegetables.

Right, back to the call, the yes is

from Daniel from South Wales.

I have a nice bit of lamb, I was

thinking a cowl.

Get a lot of potatoes thin, sliced

onion, cover it with stock and

butter. Get a coaling rack. Season

the lamb shoulder -- cooling rack,

with an inch gap between, roast it

with the lamb on top and the

vegetables underneath, the juice of

the fat from the lamb goes with the

potatoes, then you have a beautiful

soft shoulder of lamb. With the

potatoes and onions and the flavours

underneath to. Soft and beautiful.

That is my go-to dish every time.

Nice!

Nice!

News flash - it's saffron season!

So for this week's foodie film

we sent sultan of spice

Cyrus Todiwala to Kentwell Hall

in Suffolk to find out how

this exotic ingredient

is being grown here in the UK.

this exotic ingredient

is being grown here in the UK.

I'm a man that loves moo I spice,

naturally so. I have travelled far

and wide to source the best. But

it's saffron that takes my passion,

my creativity and I'm here to find

out how goo English saffron can

really be. Not everybody has the

pleasure of seeing flowers of

saffron growing. David, can you show

me how you pluck one and what you do

with it?

We take it from the stem

and we have the yellow statement

yens in the flower. That's the

beast.

Now, where do you cut that?

We keep

it joined together so it shows it is

real saffron.

That is a way of finding if it is

pure or impure. Is there another

way?

You take it in your hand, wet

your finger and give it is good

streak. Fake saffron gives a red

streak, real saffron make it is

yellow.

Gram for gram, saffron can

be more than gold in the world.

Definitely.

Why?

As you do everything by hand.

You pick a flower and you get three

stigmas.

How many flowers do I pluck

to get a gram of saffron?

Between

about 150 and 200.

So hundreds of

flowers and you only get a few

grams?

Yes.

So what next?

We put them in the

bag, and take them back to the

kitchen.

For the saffron to get from that

stage there, and to that stage, how

long was that?

So we dry it, it

normally take as week or ten days.

Two weeks.

In terms of flavour, the scent, the

first smell tells me it is pure

saffron. I'm getting everything

there.

It has a honey edge to it. It makes

it really lovely.

That is amazing.

My mouth is singing with the flavour

of saffron.

Exactly.

The best part it is English! You

have a lovely pile of saffron. Now

pick it up and throw it in the food?

No. Not a good idea. The flavour is

locked inside.

In India, we put it in the mortar,

crush it be gently and pour it over

warm milk or water.

Look at the beautiful colour. It is

liquid gold. Saffron is not just for

putting into rice, it is great for

everything. Chicken curries,

beautiful with fish. Great for

desserts. We make a creme brulee

with it. Where I come from in Rajs

Stan, this distil a drink with it.

We do a saffron gin.

Could we try a bit to warm the

cockles of my heart!

Absolutely.

That's great. Knowing that I've been

using it for many, many, many year

but never having held a fresh flower

or plucked a fresh crocus is I

measurable for me. There are all the

secrets of saffron exposed. More

expensive than gold but worth every

penny.

penny.

Thanks Cyrus.

And we've got some of that saffron

infused gin here for you to try.

It's very potent. It doesn't look

like there is much saffron in there.

That is strong.

I'm getting a medicinal flavour.

That is strong.

I'm getting a medicinal flavour.

I bet that is great in cocktails.

Are we drinking it on its own?

Oh,

why not! It's 11.10.00am in the

morning. It is Matt Tebbutt style!

It is lovely. In cocktails with a

mixer, it would be stunning.

It is intense.

You know how you drink whisky with

water, I think a little bit of

water.

Why not?

I'm going over here with my

gin.

Right, do you want to do your

omelettes.

Oh, it is strong!

Now,

Bryn, since you were last here we

have cleared the board. There has

been a bit of an amnesty. Emily, you

have to get in the big pan, based on

your great uncle's and grandfather's

idea.

Have they been coaching you?

No,

they have not. Maybe they should

have!

The aim is to make fast,

edible three egg omelettes that

are good enough to feed

to our hungry crew.

But if they're not,

nothing goes to waste

here on Saturday Kitchen - they'll

go in the compost bin.

So will it be crew or compost?

Pixie, we have ditched our regular

come post music for your peculiar.

Music. That is so cool.

So, let's put the clocks on the

screens, please. Three, two, one,

go! Look at your little face... How

old are you in that picture?

You are

trying to put me off now.

Lots of concentration.

Would be nice Edible.

Come on, Emily!

I want it tasty.

It's all about the quality.

And the speed as well! We do measure

the speed.

I'm enjoying listening to the music.

What colour is that? Why is it

black?

Flavour. Caramelisation!

Is

that beurre noisette?

Yes, it is!

Oh, a big peppercorn. Massive!

It

didn't filter through?

No.

Look at that!

Made you look like a

farmer! Now that's beautiful.

Do you think. I'm not sure if my

grandfather would be proud of that.

That is one of the nicest omelettes

we have seen here. That... Rubbish!

But it'sedible. It is.

Right, Emily... Fast or slow?

Slower

than Bryn.

Well, you a all going in there.

57.12.

Yes!

Bryn?

A bit ugly.

43.96.

Well done.

That's not a shining example to

anyone!

So will Pixie get her food heaven,

crisp chicken with mango salsa

and hot buttermilk chipotle sauce?

Or her food hell, squid stuffed

with morcilla black pudding,

tomatoes and clams?

We'll find out after we've joined

Mary Berry for luxurious

lobster, with chips!?

lobster, with chips!?

Sometimes special days require a bit

of decadence. And for me, there's

nothing more indulgent than lobster!

I've travelled to Fendt another on

the Isle of Wight to meet Ed Blake.

His family have been making a living

off these shores since the 1830s.

-- Fentnor.

Ed, you are taking me lobster

catching.

Yes.

What a day.

This is marvellous.

This is a first.

Unfortunately, not for me.

Around 400 lobster pots lie at the

bottom of the waters, strung

together in rows.

Every 24 hours the fishermen head

out to check each one, hoping their

bait has done the trick.

Here we go. The first pots, it's on

its way. Local laws keep the

population in check.

So here we go, the first lobster of

the day.

Right.

So, we have a look at him, he is

undersize the.

So he has to be past that? Yes.

So he goes back?

Yes.

It's your lucky day!

Look at that.

Lovely big lobster.

So the back of the eyes to there.

She is definitely in size. She

hasn't any eggs, so we are good to

keep her. The good solid weight of a

lobster.

She is a beauty, the lovely shiny

black. Absolutely lovely.

And of course when it is cooked it

goes bright red. This is a real

delicacy. It is the king of the sea.

It really is, nothing better.

If you are preparing a special

dinner for friends, this next recipe

might just fit the bill.

First, let me make the aioli. Count

out six tablespoons of full fat may

Naze. No need to make your own. --

mayonnaise. Then I am going to add

creme fraiche. Again, full fat. Four

tablespoons. One tablespoon of lemon

juice. Tarragon works beautifully

with fish.

Pepper and salt. I have just put in

one clove of garlic. I find when you

press that, all of the juice comes

out and I think that is plenty.

Don't be tempted to chop it up, you

will get big pieces in your teeth

and you will know it for a couple of

days. Wright, the next thing is to

cook the lobster tails. Here they

are. They take no time to cook.

About five minutes. All I need is

boiling salted water. That is it. I

want a delicate vegetable alongside,

tender asparagus is purpose. --

perfect. They snapped just where the

tenderness finishes. Just like that.

The lobster has had five minutes.

Look at that gorgeous bright pink.

Lovely. Don't panic about removing

the tale. This method is foolproof.

Don't try to do at cutting the back.

Turn it right over to the softer

side. Hold the tail and put the

point of the knife in there, right

in the middle, and cut down.

There we are. Then we do it from the

other end. Just to where I started

before. Pushing back down. When you

have it in like that, just go... How

about that? What I am doing is

gently prising it away from the

skin. There we are. This dish is all

about showing off. So, put the two

halves back in the opposite shells.

They will fit, trust me! Take some

lambs lettuce. I will sit it on it

so it looks as if it is sitting on

some rather bright seaweed. Then

some asparagus. All that needs is

the aioli. A nice blob of that.

There it is. A real treat pushing

the boat out. Lobster tails with

asparagus and tarragon aioli.

Thanks, Mary - delicious!

Right, time to find out

whether Pixie is getting her food

heaven or food hell.

Food heaven could be crisp chicken

with mango salsa and hot

buttermilk chipotle sauce.

Delicious!

Or food hell - squid stuffed

with morcilla black pudding,

tomatoes and clams.

What do you think you got?

Probably

hell. It will be my first ever time

trying black pudding.

It was

ridiculously close. Of all weeks,

thousands of peoples... Peoples!?

Voted. 55 people separated.

Danube,

55. I am expecting the worst.

You are absolutely right. 55, they

swung that. Sorry about that.

There

has to be a time when I have to try

black pudding, why not live on TV?

Thank you to everybody that voted.

You have to get onto the website and

vote.

Very basic tomato sauce, garlic,

tomato, wine. Cockles, take the meat

out of the shelves.

I'm going to stuff this, with black

pudding. It is a big day for

Strictly. Aren't they all going to

Blackpool? You did that a couple of

days ago?

It was really good fun,

Blackpool was the best week. The

last time I was on the show was when

I was on strip -- car park strictly,

and then that night I got booted

off.

You must have had a blast?

We

learned so many amazing dancers. I

got to work with an amazing dancer,

Trent. We are still really good

friends. And his wife, I love them

both so much. I made so many good

friends. Me and the girls, we still

have a little WhatsApp group. Judy

Murray said she was watching this

morning. If you are still watching,

hello.

She was on a while ago.

She's

amazing. We are all really good

friends. The dance that we learned

was incredible. I really wanted to

learn the Argentine tango and the

American smooth.

You had an

inconsistent leg, apparently, not my

words!

Judy Murray, Dawn French has

also tuned in. We love Dawn French.

Amazing women.

The lovely Dawn

French, indeed. Here is the black

pudding.

So, I hear it is dried pigs

blood?

And barley, spices.

There

must be a vegetarian version, but

you're not going for that?

No, this

is the Spanish one. The French do a

delicious one.

I never understood

why people want to eat it.

Flavour.

I know that you guys are going to

make it taste amazing, a good one to

try.

I know we have a lot of chefs

making it, but it is really quick

and easy. The shallots, a pinch of

smoked paprika, spice. Crumbling in

the black pudding, mix those

together and it will be nice and

soft. Let it cool.

They say too many

cooks spoil the broth.

You can be

the judge of that! The clams are

cooked. Have you cook them before?

I'm not really cooked before.

White

wine, put the lid on top, when the

shelves are open, they are ready.

Minutes to cook. -- the shells.

I

thought you did cookery classes?

Teaching you how to cook!

YouTube cooked together way back in

the day?

We have known each other

for 20 years, a long time.

The

stories you could tell, Bryn

Williams.

He was the Usher?

Yes,

Matt's wedding.

This is before he

left, which we all thought was

lunacy. We were already working 90

hour weeks. We never saw him for

about two years.

Three years.

Hibernation for three years.

On his

day off, he would do his washing and

go to the pub, drinking responsibly.

That is the life of a chef.

Stuffing the lovely squid. I love

the deep fried stuff.

Would add some

extra bit.

I couldn't do this for

you today, this is hell. A little

bit of salt and then straight onto

the grill. It will take no time at

all. What do you cook at home, if at

all?

I'm not really much of a cook.

I do a good toast and butter. A good

Heinz tomato soup. I have a box

delivered to my house. You know,

they measure it.

They've done the

ingredients?

Really lazy!

And

takeaway is that even get delivered.

I could say the app name, but I

don't know if I'm allowed to say

that. That is my idea of cooking at

home. My boyfriend is an amazing

book. We started going out when I

left my family home. I never really

had the period in between when I had

to force myself to learn. It's his

fault, really.

What is your dream

takeaway?

I love to mix it up, I

love Indian food. Recently, I've

been getting a lot of my cry not

allowed to say the restaurant name,

but I've been getting a healthy

option of a burger, the skinny

burger, the vegetable version, a

bean patty, with a salad and sweet

potato fries. Every day. I love

sweet potato fries. They keep me

going, so good. I've been getting

that a lot from... One of my

favourite...

Dying to say that!

Italian food, sushi, everything

apart from what pudding. But I don't

know, I might love that.

We will

see. If you have had chewy squid, it

is probably overcooked.

Just eating

it in the wrong place. It has put me

off.

We are very nearly done. That

has been on a minute and a half, two

minutes. You're single, what is it

called?

Won't Forget You. Don't

forget it! I know, that was bad.

This tomato sauces stewing

down, and it then becomes this. Add

some of that to the cockles. Some of

the parsley. The squid. Try not to

drop that.

Can I ask about the

single? You have the single the

acoustic version and the remixes? Is

that common? I thought you did the

single and that was it.

It isn't,

nowadays. I love acoustic versions.

I think you can just really hear the

song. Especially if it is a dance

song originally, you can hear the

lyrics more, you can really sing it.

I love having a guitarist or pianist

and just singing with nothing. That

is my favourite way to perform. I

love the acoustic versions. I will

always put out an acoustic version

as well. It gives you more freedom

when shows don't have the equipment

where you can be with a band. I

would rather do it completely live

than just a backing track.

Didn't

you rock up and sing at summary's

wedding off the cuff?

Yes, that was

last weekend. I was doing a gig in

Manchester anyway, summary said,

there is a wedding next to you, pop

in for my friend. It was so close by

and was fitting into the schedule.

The bride and groom had no clue.

They were completely surprised,

tears and everything. I walked in

and started singing, my guitarist

was there. I sang a cover of Knew

Somebody. By the Kings of Leon. When

you do it acoustically, it is more

soulful.

Try some black pudding and

squid.

This is the moment. It does

look delicious. I'm going for a big

mouthful.

For help, that is a big

beast.

Wish me luck.

A glass of

wine. What have we got?

We have

Definition Albarino, from Spain,

nice and fresh, peachy.

Wow. How do

you make a taste so good?

We should

stop there.

A bit of squid and a bit

of Albarino.

I am a convert, but I

think I can only eat it with you

lot.

Lovely to see you.

Well that's all from us today

on Saturday Kitchen Live.

Thanks to all our studio guests,

Bryn, Emily, Olly and Pixie.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen.

Don't forget Best Bites with me

tomorrow at 9.30am on BBC Two.

Have a lovely weekend.

Bye!

Cheers!