19/01/2013 Saturday Kitchen

Good morning. It is not cold, is it? I have made it into the studio.

We have the perfect anti-dote for all of this snow! It is time to

cook, this is Saturday Kitchen Live! Welcome to the show.

Cooking with me in the studio are three British chefs. First, he is

in charge of feeding the world's most glamorous people at the

Wolseley, it is Lawrence Keogh. Normally behind the hobs of north

London's famous restaurants, it is Bryn Williams. Finally, his

restaurant in the heart of Birmingham has been named as one of

the best in the country it is the brilliant Peter Lovenkrands. He

wrote that bit! -- it is the brilliant Steve Love.

Lawrence, what are you starting us off with today? I am doing a fillet

of sole Saint-Germain with sauce remoulade.

That is finished off with anchovies. It has an interesting ingredient as

it is flour, melted butter and then grilled.

And Bryn, what are you making, something seasonal? Yes, I am doing

a roast pheasant with wild mushrooms.

And the pheasant season, there is a couple of weeks left? Yes, the end

of January. They are still there in the supermarkets.

Steve, we are finding out what you are cooking a little later on the

show. Time to relax. Are you nervous? A little.

Now, we have our usual selection of foodie films from the BBC archive,

today we have Rick Stein and also Raymond Blanc, brand new to

Saturday Kitchen. Now, the reason for an extra chef today is that our

special guest was going to be the brilliant Sally Field, a two-time

Oscar winner. However, she is snowed in Paris,

but she is going to be on the telephone for us. Are you there?

I'm here! Gee, I got stuck in Paris, what a hardship! A tough place to

get stuck. Exactly.

What is the weather like there? Well, it does not look like it is

clearing up, but it is not snowing but it does look threatening.

Well, we wish you were here but we will speak with you instead. You

are on a tour at the moment, on a plane touring the world with Steven

Spielberg and Daniel Day-Lewis. You are in the film Lincoln, tell us

about that? Well, what can I say it is a phenomenal film directed by

Steven Spielberg. It is about four months in the life

of Abraham Lincoln and I play Mary Todd Lincoln, his wife.

Now, I think that the film is out this week on Friday, but you play a

fascinating character and a real- life story as well. She was an

interesting character. She knew he would be the President in their

early days, in their 20s? Yes, she was very smart. She was from a

powerful political family in the south. She was highly educated for

a woman of those times. She spotted him, literally, across the room. He

was new in his life as a lawyer. He was gawky, tall, awkward. She was

sort of the belle of the ball. She said that was the man she would be

marrying and that he would be the President. She set about to make

that happen. She was ambitious, yes but also a very complicated,

interesting woman. Had there not been a Mary Todd Lincoln, honestly,

there would not have been an Abraham Lincoln.

The two characters played by yourself and obviously Daniel Day-

Lewis, they are a fascinating mix of characters and also in the mix,

Tommy Lee Jones as well. What an amazing cast to be a part of?

was a great crew. An amazing time. I have been here a long time in

this business. I don't think that I will ever have an experience like

this ever again. Steven Spielberg created this world for us, this

bubble that we lived in. It really helped to us believe that

we were these people, that this was 1865. It was a remarkable

experience. I hate to see it go. I could be touring and talking about

it for the rest of my life. Now you mention Daniel Day-Lewis,

he stayed in character while filming and while you were away

from filming, the entire time. Did that help you as an actress? People

talk about, that but I don't know an actor who does not do that, the

difference is that Daniel does it better than anybody else. We all

try to do that. That is the attempt. When you are doing a very

complicated, deep character, you cannot go in and out. You have to

try to get into the shoes of that character, to stay there.

So, certainly he stayed in character but so did I, so did

everybody to a degree. But I work like that so it was

wonderful for me to meet an actor and work with an actor who has such

integrity. What fascinated me after the film,

you go away and you do the research on what happened to Mary after. The

story after his death, she ended up in an asylum, it must have been a

fascinating character to play? she was a tragic figure, but I know

kind of what happened to her after his death but I didn't do the

research after that, I didn't want it entering in my mind as I was

playing the era I was playing. I know that some of the incidents

that happened have to do with the characters in her life in the film.

I didn't want it to enter into my consciousness at all, what happens

to her. Well, enjoy Paris. You are in the

capital of food in Paris! I am, I But it is a shame you are not here

this morning. I think you may have enjoyed some of the dishes that we

could have been cooking for you but we still are. So, Sally's idea of

food heaven or food hell, Sally, what is your food heaven if you

were here? Well, I like a lot of different things that I would call

heaven, but I have always loved lamb. Lamb has always been my

favourite meat. I don't really like meat. I only like lamb! That sounds

good to me, what about the dreaded food hell? Well, I can hardly even

say the word, I hate them so much, they are hazelnut! So, for food

heaven, it is lamb. This is one of my favourite dishes, I know you are

a fan of Currys. Yes, I am.

I am making a lamb madras with Bombay potatoes. It has lots spices,

onions, garlic. The lamb is shredded and put into the sauce,

served with a few Bombay potatoes on the side. How does it sound?

want it! I want it! Or you could be facing food hell. That is the

hazelnuts. I thought I would do a hazelnut meringue with coffee and

hazelnut praline cream. It is served with a warm toffee

sauce, how does that sound? Revolting! Thank you very much!

Well those people watching will have to wait until the end of the

show to find out which one I could have been cooking for Sally, but

thank you very much for joining us, it is the brilliant, Sally Field!

Thank you. Good luck with the rest of the

tour! OK but I want that recipe for the lamb! And don't forget to watch

Lincoln it really is fantastic. If you would like to ask a question on

the show, call this number: If I get to speak to you, I will be

asking if you want me to cook Sally's food heaven or food hell.

Now, the man up first is the man in charge of the top restaurant in the

city of London, it is the Wolseley, and we have Lawrence Keogh. So this

is a classic dish? Yes, a fillet of sole, with flour and melted butter.

I know you want to talk about the I know you want to talk about the

fish, so away that you go. Yes, I work for a small cafe in

Green Park, we own do about 400 for breakfast. About 300 for lunch!

This was better in the rehearsal, wasn't it?! 180 afternoon teas, and

about 400 for dinner, right up until midnight! The crew just want

a curry! I will rush into the fillets.

Now, the Wolseley used to be a car showroom? It was and also a bank. I

trained at the Ritz many years ago. We used to go in there to cash our

cheques. I remember the building was so beautiful.

It is an incredible location and incredible building inside? It is

easy to get to. It is Grown Park, Piccadilly. You come out it is

beside the Ritz. People think it is extremely expensive but it is not

it is like a cafe. Well, it is not really a cafe, it

does not have the chequered table cloths and the squeezey tomato

ketchup sha?! No, not quite but you can turn up in anys and trainers.

It is a great cafe if you are going to call it that! It is based on the

European cafes, like those in Austria and Vienna. It is a lovely

meeting place. The restaurant itself is so ornate. We work with a

great team of people there, front of house and back of house. There

are only 60 chefs in the kitchen. The kitchen is manned Ayrton Senna.

-- 26/7. The whole place is ticking over from 7.00am to midnight.

Now, you are making the mayonnaise. This is with the egg yolks. If you

are whisking the eggs over hot water, it would be hollandaise.

This one is with a tartar sauce. So we are adding onions, capers and

chopped parsley. The addition is anchovies and using anchovy essence.

So it is a grown-up flavour. You have worked most of your life

as a chef? Yes, starting in Australia.

What an amazing transformation in 20 years, though, how food and

restaurants have changed. They have super, big restaurants now. Around

the corner from you, there are so many great restaurants.

All along that strip there are big restaurants, there is Nobus, The

Avenue. We are flat out every day. We went for dinner there last night

it was fantastic. Now the most important part of this

is this part. This is the back of the fish. Turn it over and run the

knife across it. If you don't it will curl up.

I find that the most important part is to get it under the grill with

teleminutes to go. You have three minutes! Don't worry,

chef, you will be all right on the night! Flour, melted butter.

Japanese breadcrumbs. You can play with the dish. You can put

different herbs in the breadcrumbs. Straight in the flour. What is good

is that you can do this the day before with the fillets kept in the

fridge. Grease the tray, don't Putney foil or anything on it.

Straight on with the fillets. These will not take long. About three to

four minutes. You have two-and-a-half! If you

deep fried it, it would be with eggs, instead of melted butter or

it would come off? Yes, it is a different type of panne.

You learn this at college. Right, I will do the salad.

It was not like this on Ready Steady! Was it, James?! Right,

salad now. So, the sauce, we have some of this

anchovy piece. I have some leaves here.

So, salt and pepper but not so much salt because of the anchovies.

Remember if you would like to ask a question to any of our three chefs,

call this number: You are also deciding what I would

have been cooking for Sally Field if she was here and not stuck in

Paris, for her food heaven or food hell. There you go.

This is dandelion. It is nice to eat at this time of year. It is

good for your liver. So anyone who wants a detox in

January. That is a little tip. I always find that a bacon sandwich

cures it! Right, peel the cucumber. Whatever you do, don't go picking

this from the garden. This is the salad leaf. You can grow it.

It is bitter? Yes, we are doing it with honey mustard dressing, it

helps to give a bit of sweetness. It is a bit intense.

So, the dressing? A bit of vinegar. A bit of grain mustard.

I will take the seeds out here and do little slices of cucumber. This

is cut at an angle. You are showing off the skills

today?! It reminds me of being in Sydney! There goes with the

boomerang cucumber slices. So, the dressing, that has the

honey, mustard, a little bit of rapeseed oil. The fish is looking

good. I flashed it in the oven. You can

grill it a little but sometimes the breadcrumbs catch.

Fantastic, James. Right, that is done. Come on, chuck it on.

That will disappear. We have a dinner coming up for the

boss. A charity dinner called Who's Cooking Dinner? The whole thing is

for a leukaemia charity. I need to mention that.

I also have to say hello to my son, bless him. He has a little chest

infection at home. Hope you are getting better, mate. Get better,

Dylan! He has a terrible chest infection. Right, there is our

sauce. Are you happy with that? Fantastic.

And with you filleting the fish like that it does not take long to

cook. No, how quick was that? They are

lovely and crunchy. With the fillets you can also put

herbs in the breadcrumbs. This will is a lovely little light lunch. New

potatoes, the green salad. That is our fillet of sole Saint-Germain

with sauce remoulade. with sauce remoulade.

We got there in the end! It is easy this cooking lark?! It is only live

TV, chef! It looks good. Let's hope it tastes good. You get it dive in.

Tell us what you think. You can do the prepare in the

morning. Put the fillets in the fridge and then it is

straightforward. And if it is deep fried it must be

using flour and egg and breadcrumbs. Yes.

Right, we need wine to go with this. We sent Tim Atkin to Suffolk to

choose the bottles, so, what did he pick to go with Lawrence's sole? It

is market day in the county town of Ipswich. It is cold out here,

though, so I'm heading indoors to find great wines for this week's

dishes. Lawrence, thank you for making my

life easy this week. There are some dishes that really test the

imagination of a wine matcher like me, but your delicious sole dish

could work with a number of dry white wines. You could try this

Muscadet, but I am heading south. The wine I have picked comes from

Spain. It is the Taste the Difference Albarino 2011.

This is Spain's trendiest white grape variety. It is ideal with the

seafood that you get in the bars of the coastal towns. This is also

grown in Portugal where it is used to make vino verde. On the knows

nose, there is lovely citrus fruit. On the pallet, this is delicate

enough to partner the subtle sole with the acidity to cut through the

butter and the breadcrumbs. The green note works with the salad and

a briney tang that picks up on the capers and the anchovies in the

sauce. Lawrence, your dish has soul, and you know what, so does this

wine! When I heard I was doing this, I was delighted and I adore this

wine. It is great value as well. It is

under �8. It is fantastic with the sauce.

Lovely. Steve and Bryn are cooking later on.

I am making roast pheasant. With a stuffing of bacon, hazelnut and

chust nuts. So very seasonal. Well, that is next but later on in

the show you are cooking your first dish. What are you making for us?

Popcorn pork tiger prawns! We have never had that dish! This popcorn

is the coating on the prawns? It is gluten free and it is

fantastic. First, let's head to the Far East

to catch a trip with Rick Stein. This morning he is off for a

This is Hanoi, It's more austere I've found

Maybe that's because it's a darnsight colder up here in the winter.

It's full of buildings that reflect the Chinese influence that's been here throughout the centuries.

GGG

PPP

And of course the imperial architecture of the French

that ruled here for close on 100 years.

"Experience the atmosphere of old, charming Hanoi

"in our Citroen Traction 15 Familiale 1956.

"Please contact the hotel concierge."

I think I might.

'This is the Metropole, the world-famous hotel.

'It's where the likes of Ho Chi Minh- came during the war

'along with Russian officers and Chinese officials.

'I find it amazing that Ho Chi Minh

'worked in the kitchens of the Ritz Hotel in Paris when he was young.

'The guest list here includes my hero, Graham Greene, who gives his name

'to this particular cocktail made up-of gin, vermouth and creme de cassis.

'I can just imagine the late nights here in the '60s and '70s.

'The Russian officers getting out of their heads on vodka,

'whilst the wily North Vietnamese looked on in astonishment.

'But this cocktail in celebration

'of this urbane and sometimes troubled writer lives on till this day.'

A Graham Greene.

Blimey! That sorts out the men from the boys. It's very nice.

I was a bit worried about the cassis in there

but it just gives it a pleasant sweetness,

which is appropriatefor half-past nine in the morning.

'And so I did take a ride in theCitroen Traction 15 Familiale 1956.

'I'm on the mighty Mekong River in Vietnam,

'and almost instantly,crossing the border from Cambodia,

'I can sense a difference between the two countries.

'Vietnam is more populated.

'The river banks are crowded with houses.

'Just over 30 years ago, this was probably one of the most dangerous places to be,

'reminiscent of that film Apocalypse Now.

'But today, it's full of life -

'people fishing, bathing and farming,

'because the Mekong is not just a highway,

'it's the source of everyone's livelihood.'

We've just turned off the main Mekong River into this canal,

and then we're going to joina smaller river called the Bassac,

Aha, what-what do you call them?

So this fish we call Ca Chim.

Ca Chim.

Ca Chim. Yes, Ca Chim.

It means the fish of bird.

Fish of... Bird, like a bird, yes. Bird fish.

Yes. How big does that grow to?

So how would you cook this?

Here, we like very much the fish cooked with tomato sauce.

Tomato. Yes. Oh.

And sometimes we just fry it with some lemon grass and chilli.

Uh-uh. Yes. What, deep fry or just in a shallow pan?

Er... deep fry, yes.

Yeah. And serve with fish sauce.

Oh, yeah, I like that way.

So the skin's a bit crisp.

'I like the way they cook fish out here. They sort of hard fry it.'

'This is a great sauce made with garlic, shallots, diced chilli,

'finely chopped lemon grass, and I'm using tinned tomatoes

'which is what Anh told me to use.

'After all, when in Vietnam, do as the Vietnamese!'

And now plenty of fish sauce.

The sauce that glues everything together in Southeast Asia.

And also, funnily enough, when we were filming in a fish sauce factory in Cambodia,

I actually tasted the fish sauce that came out of the barrel, the fermenting barrel.

All the crew were saying "Don't touch that, don't touch that!"

And it was the clearest, purest, sweetest taste I've ever had.

So there we go. Now some palm sugar,- you can use brown sugar for this,

light brown sugar,but I love the taste of palm sugar.

Course, it's more authentic.

So there we are, palm sugar.

And now some lime leaves.

Kaffir lime leaves, just a couple.

Thinly shredded.

Like that.

Easiest sauce in the world to make.

Some lime juice, don't bother with getting a squeezer there.

Rely on your thumbs.

And now some slaked cornflour, that's cornflour

slaked with a bit of waterjust to thicken it up a little bit.

We just add that.

Just let that cook out.

Finally, most importantly,

a little taste.

Honestly, it just always beguiles me, I suppose,

how easy it is to make things taste nice in the Far East

simply because the mixture of sugar, lime, fish sauce,

all those things together.

And chilli, of course, just creates this absolutely moreish taste.

Good. That's done.

Let's rock on and do the fish.

Strangely, I couldn't get birdfish in Padstow, so I'm using bass.

As you can see, the tail's still sticking out a bit.

I'm using a wokcos that's what they use over there.

You might be better off with a very large frying pan.

I don't have one quite as large as this,

so I quite like cooking it in a wok, cos it looks right.

But just be so careful with it, Imean you know, an open pan like that

and the gas flame and lots of hot oil...

dangerous stuff,

so on the whole if you're cooking on a four-ring burner

or a five or a six, keep it at the back.

I'm crazy for a gizmo. Trouble is, I keep losing them!

Not hot enough yet, needs to be about 60 degrees Centigrade.

Actually for a fish this size, ifyou fry it until the skin is crispy,

it's going to be about right in the centre.

Now you simply nap it with this zingy tomato sauce.

All you need is some steamed rice and an ice-cold beer.

I quite like serving a whole fish like this,

with everyone helping themselves.

I really like eating fish with chopsticks.

It makes you look for every morsel.

That

That looks

That looks fantastic.

That looks fantastic. Normally I do a masterclass, but our guest, Sally

Field, is stuck in Paris. So we are cooking with another of the

country's top chefs instead. He arrived on a sledge from Primrose

Hill it is Bryn Williams! Thank you very much for coming on. You are

cooking a seasonal favourite? Pheasant. It is still there until

about the end of January. We are cooking it on the crown it keep it

is moist. Sometimes game can dry out a little as there is not much

fat on it. It is very lean. What do you do with the legs? Would

you take them off and just roast the crown? Yes. They are not very

good to eat. So we always make a sauce with the legs. A stock. We

never waste it. So there is always lots of flavour there.

Now, Sally is not here, so you are allowed to put hazelnuts in with

this one, but this is slightly different, this is the sturing but

you -- stuffing but you are putting it on the top.? Yes. We are adding

some bacon, butter, some thyme, chestnuts and it is a really nice,

easy. A lot of people love a stuffing but sometimes it can be

stojy and heavy. This is a light one.

You are using pancetta? Yes it is a cured belly.

We are cutting it into nice little pieces. We are trying to keep

pieces. We are trying to keep everything the same size.

Tell us about Odette's. You have a little project that you are working

on in the Mellen yum Stadium? when Wales play England in the

rugby, in the Six Nations, obviously being a rugby fan, we are

combining it with the Stadium, so we have a lunch there with a guest

ticket, lunch, a guest speaker. So hopefully it will all go well.

Can your mates come, Bryn? If you can pay for it! Now, we are putting

the pheasant in the oven or about seven minutes.

A lot of people would think you cook it longer? It cooks very

quickly. We want to keep it pink. So be careful otherwise it will

overcook and be dry. Now, you have some mushrooms here?

Yes, a selection of mushrooms in season for about another three to

four weeks. We have coloured off the bacon. We can add the hazelnuts.

Often, as the ingredients come into season, the ingredients marry

together. The mushrooms with the parsnips, the pheasant and

everything else? Yes. And things like the cabbage, and

the salsa verde, that all works. We are so lucky in Britain. Over

the winter we have great ingredients to use.

So we have the bacon cooked off. We have added the hazelnuts. Springle

now some breadcrumbs in. That is the filling part.

We are going to lightly caramel... You need a hot pan for the

mushrooms? Yes. We have the breadcrumbs cooking away.

Add some thyme. You have grated the chestnuts in?

We will do that at the end. Here I have some black cabbage.

This is Italian but grown in Britain as well.

Shall I blanch this? Yes, roll it in some olive oil.

That is the thyme popping away. You can buy this in the supermarket.

Or maybe not right now as everyone is panic-buying with the weather!

Now here we have cooked chestnuts. We are going to grate it in.

You don't need too much. These are fabulous. You can buy

them in tins, and also in a sealed bag. There are two types of

chestnut puree, there is a sweet one and a savoury one. Make sure

you get the right one. They both look exactly the same! So, the

chestnuts are in there, the bacon, the hazelnuts, we are ready to go.

We have the pheasant there. That has been resting. I will leave that

with you. We take the pheasant breast off the

bone. I like pheasant at this time of

year. These are the ones that have gotten away. They are a little

fatter! They have had a little time to grow! We have kept it pink. That

is fine. There is nothing wrong with keeping it a little bit pink.

I will just tidy it all up. So you have the cabbage, the

mushrooms. What we do now is literally start to build it up

together. What is the supply like in the

centre of London? Where do you get the pheasants from? My dad and my

uncle. I am lucky enough to have farmers at family. So it is all

from the land. More than likely my dad or my uncle shoot the pheasant.

It looks so simple. It is great with all of the

flavours. I will cut the cabbage down just so

that it fits the plate. You can grow this stuff at home,

this black cabbage. It is great with litter as well.

If you want calves liver, pan-fried. It smells delicious from here.

On we go with the cabbage, the breast of pheasant. A little bit of

sauce from the thighs and the drum sticks. It is nice and light with a

little bit of Madeira in there to cut through the richness of the

bacon and the pheasant. Just pour it on. A winter warmer.

It looks good, that. Remind us of that dish again? It is roast breast

of pheasant with a stuffing of hazelnuts, chestnuts and bacon.

How good does that look?! It looks delicious.

delicious. I know it will taste good as well.

We have wine. What has Tim chosen? He has chosen

a Tesco Finest. It is great. I've been drinking it already.

You can do this with partridge as well? Yes. We are so lucky in

Britain. We have a great number of ingredients.

Right it is time to witle down the numbers in Celebrity MasterChef. It

is either Jamie Theakston, Chancellor of the Exchequer or

Javine is going home today. They had to follow a simple pudding

Delicious if you get it right, One hour and fifteen minutes.

Cos you just said, "It's yellow - Yes - cream, butter and sugar

SHE GROANS Try a recipe.

Frangipane, pastry, a filling and some cream.

It can't be that difficult, can it, Jamie?

This is so far out of my comfort zone,

it's ridiculous.

I've never made pastry before,

and I'm really struggling.

D'you want a hug? Is that all right?

Come on, let's have a little hug.

Cheers, buddy. All right. Yeah, I'll be all right.

O-M-G.

Do you eat desserts?

I would generally go starter-main-starter,

but it's like chemistry, isn't it? Let's have a go.

OK. So where are you up to in the process so far?

I've put my pastry in the fridge. Looks miles better than Theakston's,

so that's a good start.

They're good! Top shelf for the big lad.

And I'm making this - I think this is the frangipane.

Hi, Anne. How you getting on?

Well, I've completely screwed up the pastry,

and some of the innards are coming out into the oven dish as we speak.

It might have to stay in a few minutes longer.

Mm. But you never know. Miracles do happen.

Occasionally.

You don't bake? Not really, no.

D'you like desserts? No. I don't eat them, so I hardly ever cook them.

Cor, couldn't have been worse, could it? Not really, no.

You've got seven minutes left.

This task has frightened all four of them.

None of them is a particularly accomplished pastry chef - that's for sure.

Last 30 seconds.

30 seconds to go.

That's it. Stop now, stop!

Time's up.

We asked you all to make a blackberry and frangipane tart,

with a blackberry sauce and a blackberry cream.

We should have a lovely, crisp pastry shell -

little whole blackberries sticking through it.

A whipped, shiny cream which is flavoured with the alcohol,

and a syrupy sauce.

Simple.

Shall we start with you, Jamie? Sure.

I'd like it a little firmer in the middle, but the flavours are all there.

I mean, this is just pure luck, mate.

That went in the oven with your fingers and toes,

and everything else you could cross, crossed.

I mean, I just expected this to come up in a bucket.

Anne, your turn.

Just for Gregg and I, I'm going to take away the metal.

That's a good idea, yes.

But I didn't have to do it.

Although you made mistakes,

it's not bad at all.

The frangipane is cooked well.

The bottom is still raw, which is a bit of a shame.

The cream is well-flavoured, butit's all melted across your hot tart.

It's not bad, Anne.

Not bad at all.

The gods were smiling, then.

Should have been horrible.

Steve,

now for yours.

It's a shame you've covered it with the cream,

because it actually looks like the frangipane is perfectly set.

I can't see, until I go in.

Round the edge,

you've got perfectly-set frangipane,

flavoured with almonds.

You've got really nice, crisp pastry,

And you've got a lovely flavour of sweet, sharp blackberries.

That cream as well gives it heat and it's great. You get into the middle

and you completely lose the texture.

It goes to slush.

I'll tell you what, mate.

Another few minutes in the oven and- we're looking at a perfect tart.

Javine.

Shall we try yours? If you really want to.

You know what's wrong here, don't you?

Yeah, big time. OK.

We know the pastry's undercooked, you can see that.

The tart is upside down,

the majority of your filling of the tart, the frangipane,

seems to be on the floor of your oven.

Oh, I don't know, do I taste it? I'm going to have to.

It's wrong, all wrong.

You've got to read the recipe.

Every single line of that recipe.

Cream's lovely.

Raw blackberries on top, great. Sauce is delicious, the tart itself...

Disaster. I'm sorry.

Right, OK, well done.

We'll see you again soon. Off you go.

Do you know what? Steve had the strongest round.

I think you're right.

I'm really pleased he followed the recipe

and delivered something good.

Why he threw all that cream over the top, I've no idea.

As for Anne, I just think it's still the same thing,

it's about detail.

It's a sloppy approach, John. You could shake her.

Why would you leave the base underneath the tart?

Jamie, I don't know how he actually had a tart

in any shape or form on his plate.

He must have been amazed when that came out

and sat upright on the plate.

Not as amazed as ME, watching his process.

Javine didn't put paper between her- pastry and her beans

when she blind-baked it, so the beans sunk into the pastry,

which meant she had to do it all over again, so she ran out of time.

Still all to play for.

To

To come,

To come, Raymond

To come, Raymond Blanc, making a fabulous cheese souffle.

And the country may be gripped with the snow today but for Lawrence

Keogh there is only one thing on his mind with the world-famous

Saturday Kitchen Omelette Challenge. All shall be revealed.

And, I could be cooking, or was going to be cooking for the

Hollywood actress, Sally Field. I was cooking either lamb madras with

Bombay potatoes or hazelnut meringue with coffee and hazelnut

praline cream but we will have to wait until the end of the show it

see what everyone dieds to choose. Right, cooking next is Steve Love.

The first time on the show. What is on the machine ue for you? We have

-- what is on the menu for you? We are cooking Anthony Hopkins.

So tiger prawns and the other ingredients for the popcorn.

-- we are cooking popcorn pork tiger prawns.

So, this is a fancy surf and turf? Yes, the flavours of pork and

prawns are brilliant. I remember when I was growing up,

we used to make lovely bacon sandwiches.

It is nice to know where you get your inspiration from! What a treat.

Now, we have the sauce here. This is part of the bacon? Tell us about

this, then. I tell you what, let's get the

popcorn on as well. The fat is important. That helps

with the flavours that go throughout it.

So, the bacon fat? Yes, the smoked bacon fat. The fat is rendered from

bacon fat. The fat is rendered from the pig's head.

The flavours are constant throughout. So with the smoked

bacon and that is the flavour that we want.

Tell bus the restaurant, then? You know it has been going for a while

now? Yes, Loves has been going since 2001. In Birmingham we have

been there under four years now. We moved from Leamington up into the

city. Since we moved it has been fantastic. It has gone from

strength-to-strength. You started off, what fired your

career is something that happened this time of year. You entered a

competition, the Roux scholarship? Yes. It changed my career path

completely. I was lucky enough to win it in 1997. Back then, even

before winning the competition, I had never even set foot in a

Michelin-starred restaurant to eat. I went to Paris. I had a really

tough times in the kitchens but it was fantastic. We learned something

every day. Every day it was doing something different.

The competition, it was the ultimate one for chefs, really?

This competition. It is the only one I know of where you can go

anywhere in the world and work in a Michelin-starred restaurant.

This is open right now to any chef in the UK? Yes, if you are under 30,

the closing date is the end of January. If you are not in it you

can't win it. I would say that it changed me so much. Changed my

thinking, my philosophy and how and where we are today.

You guys have known about the competition for a long time? It is

like a who's who of chefs who have gone on to win it? Well it is

fantastic. You are under the Roux wing. You become a part of their

family. And of course, this year is the

30th anniversary of the entire competition.

You are judging in it. I have been a judge for a number of years, but

we are joined by Heston and Rick Stein is a guest as well.

So, what is the Len Goodman of the show? That will be Albert! Is it?

Brian Turner, he is part of it as well.

It is not just what you win from it, I mean 15 years on, I am still in

touch with the Roux family. They are always on the end of the phone

if you want help from them. We have opened up the restaurant, I

have always been able to have conversations with them about

anything. So, into this there is the onion

and the bacon. The popcorn is going. What is it about popcorn. No matter

how old you are, it is still fun to watch! Take the lid off! You will

take your eye out. There you have the smokey bacon

popcorn. That is popped up with the bacon

fat. What is in there? That is the pork

crackling. That has to come out. Blend it down to a piece. Then we

put in the popcorn to make a coating.

We make a coating with the garlic mayonnaise. You are basically

taking the root from the garlic. That is blanched to soften it.

You are blanching the garlic three time noose boiling water. Then that

helps to soften it and takes away the harshness of the garlic.

This is ready to cook the prawns when you are ready.

The prawns have been de-veined and the centre taken out. I need to

slice them. By blanching the garlic you end up

with a mayonnaise as well? Yes, just as a dip.

That is not how we serve it at the restaurant but it is something that

we have done today so you have the dip to go on the plate. It is

lovely with the vinegar... Do you have the prawns rolled in the

powder first? After. So we have the bacon in the pan...

I have the dressing there, the oil and the vinegar. You want to dress

the leaves and cook the prawns. So the garlic is blanched three times,

blended with mayonnaise and that is the sauce? Yes, that is the dip to

go on the plate. With you put the prawns into the oil. We are cooking

those for a couple of minutes on eeth side if not less.

That is your mayonnaise to go with So tell us about the restaurant,

then in Birmingham? Loves restaurant. We are in the heart of

the city. We are a couple of minutes away from the ICC. There

are who covers. I run the kitchens, my wife runs the back of the house.

Sorry, the front of house. She does the restaurant and all of the wines.

And pretty much does everything else! So we have the prawns. The

sauce is more or less done. That's the coating. The only thing

to go into the coating is a little bit of chicken salt.

Chicken salt? Yes, we have made it by brightening down the chicken

skin and then the chicken skin is rosed in the oven until it is nice

and crispy. So you get a lovely chicken flavour. We use it to add

the flavour to it that is not there already.

There are the prawns there ready. That is great. The prawns are

rolled through this. Great.

What does the popcorn bring to it? It is just a lovely kprafplt we

were looking for a coating to go on this, this is gluten-free. It is

fantastic on the plate. The flavour is lovely with the popcorn.

Now you, do you remember the dish you did at the competition? Yeah,

basically you have to cook three dishes. From the three dishes, they

must be cooked perfectly. I did a lamb dish and an orange souffle.

We have had in the last year's competition finalist, she was

working in a fish and chip shop. It can transform your life if you

enter. If there is anybody out there who is under 30, who wants to

enter the competition, it is one of the most amazing competitions you

can be involved N the entries are to be in by the 28th of.

All of the information is on the website.

So tell us what that is again? is popcorn pork tiger prawns.

Easy as that. It looks great.

First time round. APPLAUSE

Don't worry, only 3..5 million people watching. Dive into that.

Tell us what you think. This is the first time you have r tried it?

combination of pork and bacon is a classic.

Pork is bacon! Prawns and bacon! is delicate, the garlic mayonnaise

it is smooth. Delicate. Lovely. It is great with the acid

underneath. You can calm down now. If only for

a minute, you have the Omelette Challenge after that. Now we need

wine. Let's see what Tim has chosen wine. Let's see what Tim has chosen

-- Steve's stunning prawns. Steve, prawns and pork scratchings

in the same recipe? Bring it on! An unusual combination of flavours but

I am up for the challenge it represents. I have a white wine, I

need something that should be off- dry. If you are feeling flush, you

could go with something like this, that is deliciously spicy, but I

think I have found something that works better with every element of

the dish. It comes from New Zealand it is Waimea Pinot Gris 2011.

Pinot gree is light and fairly neutral. It mostly comes from Italy.

Pinoit Gris is richer in texture. On the nose this is rich and creamy

with lots of exotic spices and bags of fruit. On the pallet, even

though the wine is off-dry, it works nicely with the delicate

flavours of the tiger prawns. There is a smokey undertone, picking up

on the smoked bacon relish and the spiciness, which is a perfect

compliment to the garlic mayonnaise and the savoury sengs of the

popcorn-coated prawns. Steve, what a great dish, I hope that the wine

does it justice. The wine is great.

He is on form today. Three fantastic wines.

This one is slightly more money at �8.99, but still a bargain again.

If you cook this at home, that is the wine to go with it.

And bacon popcorn is the way forward it tastes delicious.

Now, it is time for Celebrity MasterChef. The four hopefuls have

a final chance to impress. Who will stay and who will go? Let's find

This is your chance to the food that YOU think will keep

Jamie's promising us the classic and juniper berry sauce.

He's got red wine, celeriac and sweet potato.

But will that venison hold up

with all those other big flavours around the outside?

You all right, James? This is a combination of very strong flavours.

Yes. Can you balance these successfully? I think so.

I think the sauce, with the rich ruby colour,

got some colour in my root vegetables

and the greens, I think it will look fantastic.

Are you staying in the competition?- Do you want to?

I can't tell you how much fun I've had.

It's been fantastic and I'd love to be able to stay on.

If I can stay on today, I'd be thrilled.

Anne, what are you going to cook for us?

Pan-fried scallops with salad,

with mango and avocado and red pepper

and a chilli dressing.

A bit of sunshine, a bit of Australia in there? A little bit there, yes.

Combination of flavours are absolutely beautiful, I think.

You are halfway. Just 30 minutes left.

'Javine has chosen a fillet of beef with celeriac and parsnip mash.'

I love the idea of it. I think it's a great dish.

Javine, can you put the horrors of that tart behind you? I hope so.

How? Just make sure that I do this dish perfectly for you guys.

The only problem with this dish

is I haven't actually done the celeriac and parsnip mash before.

I normally just do it with potato mash,

but I thought I'd put a twist on it- at the last minute and I changed it.

She's attempting for the first time- ever celeriac and parsnip mash.

to come here and do a dish that is unpractised.

Steve? Big day for you? Yes, I'm enjoying it.

At least I'm cooking something I'm comfortable with. Garlic mash.

It's a lovely fillet steak

and there's some green beans on there as well.

It's my favourite, so I thought I'd share.

What's that sauce thing that's going on? This is a peppercorn sauce.

I figured you might like a sauce, so I thought I'd make the effort.

'For Steve, his favourite dish to eat, steak, beans, garlic mash.'

But now he's also adding to it a cream sauce.

Last five minutes!

30 seconds to go.

That's it, celebrities. Time is up.

Jamie has cooked a fillet of venison

with a redcurrant and juniper sauce,

served with greens and a root veg mash.

Good-looking plate of food, Jamie.

The sweetness of your vegetables with the sweetness of your sauce

is quite strong, but then you get flecks of peppercorns

and bits of juniper berry, the richness of that,

very well cooked, beautifully seasoned piece of venison.

Even your green veg are lovely and iron-rich,

so the whole thing comes together as one.

I like it a lot. I really like it a lot.

Anne has pan-fried her scallops

and serve them with a mango, pepper

and avocado salad with a chilli dressing.

Flavours are absolutely great.

You've got to turn your head to a little bit of finesse here, Anne.

OK. Your dishes needs to be as elegant as you.

Aw, how sweet.

Steve's dish is peppered steak with garlic mash,

green beans and a peppercorn and shallot sauce.

Your piece of beef, fiery with that pepper on the outside,

for me, is cooked absolutely perfectly.

The sauce is powerful. Really powerful and really rich.

And it's actually a shame it's not a little bit thinner

to bring the whole dish together as one.

Yes, I'm actually impressed.

Javine hopes to impress the judges with her fillet of steak,

served with parsnip and celeriac mash, caramelised shallots

spinach and a red wine jus.

I really appreciate the work that's gone into this presentation.

I think it's really pretty. Thanks.- It's the best-looking dish here.

That's good.

That's really, really good.

It is sweet and it is fruity and it's earthy and it's woody

because of the puree. I love your jus,

love the seasoning, but that spinach is a problem.

Not all the leaves are cooked and it's leaking water. Yes.

Thanks for your efforts.

Now we are going to make the decision of who stays

and which one of you is going home.

Thanks very much.

'An exciting three days actually with our four celebs

'and I think they've come up trumps.'

All four of them have showed real staying power.

The best contestant from these celebrities

throughout the competition has been Javine.

But, her tart was an absolute disaster.

No-one was more surprised a tart shape came out of that oven than Jamie.

It was nothing short of a miracle. But, his venison dish was great.

Really great.

In the classic recipe test, Anne's pastry wasn't cooked enough,

still sitting on the metal base,the cream splashed across the top.

That scallop dish was absolutely delicious.

I loved the taste of her salad.

However, her dish was far too big and unwieldy.

John, it was bordering ugly. Again, finesse.

Steve has complicated the whole of the judging process.

He had a disastrous start,

but today, he produced the best tart, actually.

Steve's steak was nice, really well-seasoned

and that mashed potato to me was a revelation.

Who's leaving, John? Who's leaving?

We do really, honestly appreciate

the amount of work and effort you've put into this.

The person leaving us is...

Anne.

Thanks, Anne, very much.

SHE EXHALES SHARPLY

And

And there

And there is

And there is more from Celebrity MasterChef on next week's show.

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

helps to decide what I'll be cooking for Sally at the end of the

show. The first caller on the line is Richard. Hello, Richard. Are you

snowed in? It is not too bad. Nice and white.

How can I help you? What is your question? I have local venison. I

wanted to do a casserole in a slow cooker. I really wanted to know

what herbs or spices to put in there to make it a little bit

interesting. I have Swede and carrot and other root vegetables to

go with it and a bottle of Merlot. Sounds good to me. What about

venison and spices for the stews? If you are doing a stew, dice up

the venison. Roast it off. Addtime, juniper berries, peppercorns, add

the red wine and cook it for about two to three hours. To add

something different, add a little bit of chocolate.

But the spices you are using are juniper? The hardy herbs. The

rosemary, thyme, bay leaves, definitely. The slow cooker is good

as well. Slow cookers are fantastic. Don't

forget to seal it in the pan first. Seal it with seasoned flour? Yes,

not too much. People always put in too much flour then the stew

becomes heavy. Seal it off in the hot pan and put it in your hot

cooker, or your slow cooker. Well, I love hazelnuts but I can't

stand meringue, so it will have to be the curry.

Now, David with us from Glasgow. How old are you, David? Nine.

Is it snowing where you are? So, you are in the kitchen cooking,

tell us what question do you have for us? I was wondering if you

could help with a pizza dough. You need a flour called double zero

flour. It is in the supermarket. You need a bag of that and semolina

flour. That is also in the supermarket. You take 800 grams of

flour, 200 grams of semolina flour. Then take a packet of yeast. Put in

one of those. A tablespoon of sugar, a tea spoon of salt and mix it

together with a little bit of water. Mix it together. Leave it for half

an hour or an hour and roll it out and put on the toppings.

These guys will tell you their five results.

Pepperoni. I love cheese. A bit of chilli.

I will be having a slice of that as well. I will be there at about 5pm

is that okay? Yes. What do you want to see at the end

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

Good boy! Right it is time for the Omelette Challenge. I'm assuming

you have been doing a bit of practising.

I did a few but they ended up in the bin.

Bryn, you can put the clocks on the screens please.

Pretty quick. Pretty quick. The concentration on the faces

there. It is wrong, isn't it! You make us

come on here, mate. I set fire to myself! You always put the handles

of the pans over the flames! This one... Come on, that is fair.

I have a straw for that! Right, Steve... Yeah? How quick do you

think you did it in? About 23, 24. You did it, unbelievably, in 18.6

seconds. But it is going in the bin! Come

on! I have the power! Lawrence Keogh? Yes, chef? You did it...

on with it! In 17.84 seconds! That puts you there...! Get in! Come on!

How many times has he not put me up there.

You are now, officially, the fastest so far. Congratulations!

You can't believe it. They are acting like children! So, up next,

will I be cooking the food heaven, lamb, or food hell, the hazelnut

meringue with coffee and hazelnut praline cream. First though is

Raymond Blanc. He is making a delicious-looking souffle but first

he is off to find the best of friend Eric Charriaux, owner of a

Hey, hello, Raymond is a champion

So I try to split my loyalties. I'm in crisis at the moment.

Listen, I live 35 years here.

I love my French wine, I love my France, but I also love England very much. So what do you do?

And there are delicious cheeses. Absolutely.

This one is a goat cheese.

Goat milk. Put a big one. Put the big one. I've got a big appetite.

I think some fantastic cheese is being made, by young craftsmen

who are connecting with their craft,

and that possibly must be the biggest triumph of a agriculture in Britain today.

What do you think, Raymond?

I think I'll take it.

Raymond's chosen three English cheeses -

Oxfordshire goat, a Yorkshire blue and a Berkswell sheep's cheese.

From France, a Comte and a ripe Chambertin.

Merci, Eric. When you have aselection of cheeses, you should try

to eat them according totheir level of strength and acidity.

For this plateful,I will use the goat's cheese first and then the last the blue.

The blues are always the last becauseyou find them mostly the most acidic,

but do whatever you want.

Just enjoy your cheese. So now, the first dilemma.

The great thing about tonight is what this table is all about -

we're sharing a special moment andthe cheese, of course, is just right.

Hello, Patricia. Patricia Michaelson- is a cheese connoisseur

and owner of two award-winning cheese shops in London.

There you go. She's got three cheeses in mind for Raymond's souffle.

Raymond has chosen a Comte from his native eastern France to make his classic cheese souffle.

The Comte cheese souffle, I reallyhave a huge affection for it because-it was given to me quite regularly.

People tell you, "Oh, souffle, oh, mon Dieu, c'est terrible,

"open the oven door, it'll collapse,-if you breathe, they'll collapse."

Of course not. They're so simple tomake when you know what's happening.

Start by preparing a dish.

So just butter your dish and the butter will help it to rise, OK?

Breadcrumbs, look how beautifully they're coating.

They're not too fine.

I want to have texture, I want to bite into them.

Tres bien. Then begin the souffle base.

I'm going to simmer my milk here, voila.

The butter in here, we've got 50g.

I don't want to colour it, I just want to melt it down and

of course we have your friend here,

very close to you, which is just perfect.

The world is absolutely perfect.

I don't normally cook like that in my kitchen, you know, so it's a treat for me. It's a big treat.

When the butter has melted, add flour and whisk until smooth.

So I want to give it a bit of colour,little bit of nutty flavour to my souffle, OK?

And the flour will be nicely cooked and this is very digestible.

Gradually add warm milk, which has been simmering gently.

Look, that's it. You've got no lump whatsoever.

Then season with salt, pepper and a tablespoon of Dijon mustard.

Oh, it works.

A nice lump of mustard here.

That's what you are looking for,you know, in terms of thickness, no?

Next, add three egg yolks.

That gives a richness to your base.

And 160g of Comte cheese.

Voila.

So let the cheese melt very nicely.

You can see how shiny it is.

I love to see that.

Now, put the lift into your souffle with six egg whites.

You know what? I feel absolutelyexhausted. I cracked so many eggs.

Bit of lemon juice here.

Whisk until they form soft peaks.

I'm going to be muscle man.

Again, I'm so fit. An electric mixer is always an option.

You can really beat them as long asyou want to, so nothing can go wrong.

Add a third of the egg whites to the warm base mixture.

Mix very fast to lighten the base.

The base must be warm, otherwise the mixture will go lumpy.

Then, fold in the rest of the egg whites.

Go right from underneath.

My souffle base is ready.

Just a bit of Comte on the top.

Voila.

So 180C pre-heated oven and you cook- your souffle for 20 minutes.

While the souffle cooks, prepare a sauce.

Voila. Boil double cream...

Add some Comte...

So of course the more cheese you put- in, the more it thickens, so becareful how much cheese you put in.

A pinch of cayenne pepper and a splash of kirsch liqueur.

That is cherry alcohol.

Interesting, how cherry goes so well with dessert, with cheese.

So now it is beautifully rich and lovely.

That's nice.

Tres bien.

Patricia! Whoa! You like your cheese- but you like your wine too, eh?

That's it. Sorry. Me too.

Oh, isn't that perfect?

So...

today there's no guilt, OK?

Fabulous. Mmm.

Merci, Patricia. Thank you.

Right

Right it

Right it is

Right it is that time of the show to find out if I am making Sally

Field's food heaven or food hell. She is stuck in snow in Paris. We

spoke it her earlier on phone. She said that food heaven would be a

shoulder of lamb. I like lamb at this time of year.

It is a transition between lamb and hoggit. It has lots of flavour. It

can be cooked with lots of lovely spices. Or, hazelnut was the

dreaded food hell. We could be making a hazelnut meringue with

coffee and hazelnut praline cream. But it was never any doubt.

A no-brainer. They all ate it for breakfast this morning! I will

breakfast this morning! I will starting with the lamb shoulder.

This is a different way of doing a lamb curry. I like doing the

shoulder. It is a big lump of meat that can be ripped off after it is

cooked, but the good thing about this is it is very inexpensive. So

the shoulder is very inexpensive at this time of year. So that goes in.

Lawrence is chopping up the potatoes and Steve is doing the

onions and Bryn doing the garlic. I have cardamom, chilli, ginger,

curry leaves, fennel, cumin, cloves, peppercorns and some cinnamon. Then

this is the added ingredient. This is tamarind. I lo love it with lamb,

but it is great with duck. You must cook with tamarind quite a bit?

cuts through the fattiness. Really, really well. Obviously lamb is

fatty, the tamarind cuts through it. You can get it fresh in the

supermarket as well. It is slightly bitter.

So, basically we pop all of this into the grinder. This has the

fenugreek seeds in it as well. You end up with a madras-style powder.

The lamb will happily sit there. Next we can add our spices to this.

Use a decent sized pot with this. We mentioned the slow cooker

earlier, you can make this in the slow cooker. That would be really

nice. So the oil goes in. The onions go in. We get these cooking

away nicely. Turn that up a little bit. We are

just sealing off the lamb to get a nice bit of colour on it. This is

going to be pot-roasted. The spices they can go in with the

onions. All of that goes in with the spices,

the onions, the garlic, the ginger. Sally would have loved this. This

is a chef's dish as well. In goes the tamarind. The cardamom, the

curry leaves they go in as well. Throw the whole lot in. It is a

great dish for this kind of weather. You can just pop it in the oven and

walk away and leave it. How long will it take in the oven?

About four hours. Enough time to go down the pub,

Bryn! All of these stews, the slow cooking... In we go with the beef

stock. You can buy it from the supermarket. It is the liquid stock.

You have this madras-style curry. Then of course you can take the

lamb and pop.that in. The good thing about the pot

roasting it keeps in the moisture. That is the thing. If you can drain

off the potatoes. We need butter. We can fry off the spices with the

chilli, the coriander. Pop the lid on our curry. About 106

centigrade. Gently, gently cook it and we end up with the stew. It

needs about a good four hours. We drain that off. Any butter, guys? A

little bit of butter. The spices can go in.

If you can saute off the potatoes that will be great.

You can add the spices in there. A little bit of chilli, turmeric, the

mustard seeds. Get a bit of colour and add in chopped coriander at the

end. Now this, we have our lamb. We can bring this out.

Get your hands off it! This is where I think this dish comes into

its own. That is man's food, isn't it?

is a dinner for one in Yorkshire! What I thought when I was doing the

recipe, we can take the forks and this is where you rip all of this

apart. So, the lamb just falls apart.

Away from the bone like that. You can utilise everything if you

roasted this off, you would not get the meat falling off it.

We mentioned hoggit, you can also do it with mutton. Then this goes

back into the pan. The thing is with that, you take

the meat off, then you serve it with the bone at table as well.

Then we can finish this off with a little bit of coriander in there.

A bit of salt over the top. The potatoes are ready.

What's in the potatoes again? Chilli, turmeric, mustard seeds.

That is done. Then a bit of coriander at the end.

You can serve this with some rice as well.

This is perfect for today. If you can get the wine out?

have a Valpolicella Ripasso 2010 interest Marks & Spencer. It is

�8.99. And look at this. This is what you

end up with. Who wouldn't want this?! A warm winter curry. Sally

has asked us to send her the recipe. We will do for this one.

To me that is the perfect winter warmer.

Dive into that. A big chunk of bread. A few poppadoms. Dive in.

Tell us what you think of that one. Saturday night eating.

Come on. That is fantastic. Cooking it whole on the shoulder

make it is a little different. You get the flavour from the bone.

Don't muck about. Cooking it whole it is slightly

different doing it that way! If you didn't want to use that, you can

use whatever you want. Right, see you later. I'm sorted!

You can do pheasant in there, maybe something like that.

It is like a tagine as well? And I have seen Lincoln, don't forget it.

It is fantastic. That is all from us today on Saturday Kitchen Live.

Thanks to Steve Love, Bryn Williams, Lawrence Keogh. The brilliant,

Sally Field. She was stuck in the snow in Paris. Remember all of the