19/04/2014 Saturday Kitchen

Good morning! We've got 90 minutes of sensational food that'll keep you

going through the whole Easter weekend. This is Saturday Kitchen

Live. Welcome to the show! With me in the studio today are two top

chefs! First, the man who cooks award winning Italian food from his

restaurant inside the Intercontinental Hotel in London.

It's Theo Randall. Next to him is a new face on Saturday Kitchen but one

with a very familiar name. He's taken over from his dad, Rick Stein,

at the helm of the iconic Seafood restaurant in Padstow. It's Jack

Stein. Good morning to you both. Theo, you are firing away, trust me,

I did not get the phone call about the blue shirt! Theo, what are you

cooking for us today? I am cooking slow-cooked shoulder of lamb, with

spring garlic. It could be a joint but you are slow

roasting it? Yes. Jack, is it fish on the menu? It is.

A beautiful Cornish chilli crab. A little bit of inspiration from

Singapore. This is a vary ant on chilli crab.

This is a little more savoury? Yes, we have a yeast extract and a few

other traditional British ingredients.

So two great dishes from our chefs perfect for sharing over Easter. And

there's our usual line up of foodie films to look forward to as well.

Today, we've got portions from Rick Stein, Celebrity Masterchef, Ken Hom

and Ching-He Huang. Now, our special guest today was part of one of the

biggest bands of the 80s, Spandau Ballet. Their records including

True, Gold and Through The Barricades were top ten hits all

over the world. Welcome to Saturday Kitchen, Gary Kemp. Great to have

you on the show. And a massive foodie. .

How does that sound to you? The lamb sounds great. We have an Aga. I am

looking forward to that. And the Cornish crab, that is

something you have to get on with, you get on the bib and get stuck in.

I am living without my family at the moment. I am working in town, so

eating out a lot. And you have had a long career, you

were working in films before music? Yes, I was in TV at nine and ten.

That came before the music. Well we will talk about all of that

later on. Now, of course, at the end of

today's programme I'll cook either food heaven or food hell for Gary.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. It's up to our chefs

and a few of our viewers to decide which one you get. So, what

ingredient would your idea of food heaven be? Sea bass is brilliant.

But I never really trusted courgettes! I bought one home, and

put it on the table, my dad looked at it and thought it was a bit like

a marrow. But we never trusted it! So it's either sea bass or

courgettes for Gary. For food heaven, I'm going to keep it simple.

I'm going to get Jack to fillet the fish then I'll pan fry it and serve

it with some blanched and chargrilled asparagus. It's served

with a classic confit lemon hollandaise. Or Gary could be having

his food hell, courgettes. The courgettes are grated and mixed with

potato and made into rostis. They're served with a poached egg on top and

finished with a classic beurre blanc and deep fried courgette flowers.

You'll have to wait until the end of the show to find out which one he

gets. They both look pretty good? Yeah but it is the texture of

courgettes. Don't look at me, I'm just cooking it! If you'd like the

chance to ask a question to any of our chefs today then call: A few of

you will be able to put a question to us, live, a little later on. And

if I do get to speak to you I'll also be asking if you want Gary to

face either food heaven or food hell. Are you hungry? Oh, yeah!

Good. Breakfast, lamb is on the menu.

Right, let's get cooking and here with something ideal for Easter

Sunday is Theo Randall. So what do we do here? We are going to seal it

off, and get some colour on it, we have garlic, anchovies, white wine,

rosemary, put it in the oven for two hours, and turn it over a couple of

times and serve it with the purple sprouting broccoli. So as always

with you, not too many ingredients. No but lots of lovely flavours. This

has been boned out but I will trim off some of the fat. Then add some

good sea salt on the inside. With black pepper and seal it off with

some olive oil in the pan. You can't do it with butter, it does not

really go with the anchovies and the olives. Does butter not burn? It

would do. And it would give it a different

flavour, so olive oil is better. There is lots of garlic going in

here? Yes, loads. Spring garlic. It is one of those things that is not

so strong. But a nightmare to peel! That is why he gets me to do it!

Exactly. And the flavour is so sweet.

Of course, this is Isle of Wight garlic, that produces the best

garlic, or are you going to say the Italians? Aisle Isle of Wight, why

is it so good? It has its own microclimate. The sunshine hits the

water, radiates back down. Is that where they have the festival for

garlic? Yes. It was never in our diet when I was a kid. It was loo I

can a foreign food. It is not that difficult to grow.

You just need the right climate. I have been told in my ear as well,

that it is National Garlic Day. Well, put some more on there, then!

So, lots of garlic! Can you take the stalks out of the spouting broccoli

for me. Yep, done! I will speed this up a

bit. Why are you sealing it off? To help

to get the flavour into the meat and get the fat to render down. The

shoulder of lamb, the fat is where the flavour is. Now put that to one

side. Then get the anchovies and the olives and all of that juice.

Where are these from? These are from Liguria. They have a big stone in

them but they have a lovely flavour. You could be careful not to break

your teeth! You can get these in the supermarket. They are not difficult

to get hold of. They are.

So, fry the rosemary also in there with the lamb fat and get the lovely

flavour of the lamb out. Then add the white wine.

Normally when people do this, they do it with a leg of lamb? Well, the

leg is too dense. It becomes dry. What is nice about the shoulder, is

that the more you cook it, the better the taste.

Yes, it has a mixture of fat and meat going through it.

Now put the lamb back in. And slowly cook it in the oven for about two

hours. Could you do that with mutton? That

would be great with it. Fantastic.

Yes, mutton would be perfect. You could use spring lamb. But it will

not have the flavour. You need quite a lot of fat on the meat.

So that... That has grown. It is bigger than the one that went in! It

has! It is a huge shoulder. So if you look at it, it is really

soft. And the lovely juice. All of that seasoning, from the olives and

the anchovies, it makes its own sauce.

Remember if you'd like to put a question to either Theo or Jack then

call us now on: Calls are charged at your standard network rate. So, that

is the lamb. I am surprised you cooked it in a small pan. If it is

too big, the meat drys out. So this sort of pan is perfect for it. I

see. The broccoli is ready. Looking good.

Are you growing sprouting broccoli in your garden? I am pleased I have

just managed to grow asparagus for the first time in five years. I did

have 17 spears of asparagus when I left this morning. Now I have about

15, the dog decided he likes it! So my asparagus collection is

disintegrating. Do you need to season this well with

the anchovies and the olives? A little bit of salt on the lamb but

not so much. But all of the flavour comes from the lamb and then this

lovely sauce. And it is one of those dishes you

just chuck it in the oven. It is so easy.

So there you have my slow-cooked shoulder of lamb with olives,

anchovies and garlic. That is a proper dish that! I reckon

that lamb shoulder will be difficult to get old of this weekend. That is

just spectacular. Careful with the olives! Does he not

get some? There is enough to go around! That is so simple.

It is. No fuss and real food. Sprouting broccoli with the lamb is

perfect. And perfect for the weekend. You get

it ready, put it in the oven and don't have to think about it. That

is amazing. It is like pulled pork. I have had Hardwick lamb, it is

amazing lamb produce. Right, we need to get some wine to

go with this and we sent our wine expert, Susy Atkins to south Wales

this week. What did she cheese to go with Theo's fantastic lamb? It is

the Easter holidays. I am going to hit the shops and find

us some wine. Raison d'etre Theo, the shoulder of

lamb with the broccoli, it is a sheer delight. But a word of warning

for anyone planning to make it. But lamb, even though you cooked

with white wine, I think this needs red.

This dish is still Italian in flavours. So I am heading off to

Italy. The wine I have chosen is the wonderful, Piccini Toscana 2009.

If you are looking for an aide easy body, nothing too heady, then head

to the Tuscany region for a well-balanced red just like this

one. It has a spicy nose to it. There is

blackcurrant, wild strawberries in there too.

Hmm, there is a somewhat nutty, aged quality to the wine. That works

brilliantly with the savoury elements of the dish, the

long-cooked garlic and the salty anchovies and the Hershey hint of

rosemary. But it is soft and smooth with lovely red fruit. That will

compliment the sweetness of the shoulder of lamb and it will not do

battle with the sprouting broccoli. Theo, I can't think of anything

better to serve up for a big feast this Easter weekend, than your

shoulder of lamb. And here is an Italian treat to go with it.

Well, this is going down so well. The wine is fantastic.

Great value. And when you think you can't get a

bargain out there, it is slightly it is priced as ?8. 99, it is still

great quality. What do you reckon? Beautiful. We

used to stud, dad, Rick! He used to stud the lamb leg with the garlic

and anchovies. The nice thing with the sauce, you

get the flavours all the way through. This will be hard to beat.

I am in heaven! Coming up, Jack has a cracking crab recipe for us. What

are you going to make? I love British ingredients with a world

spin. So this is a variation of Singapore

crab? Normally it is sweet and sticky? This has more savoury. I

have a yeast extract and ketchup. It will be fantastic. And don't forget

you could ask Jack or Theo a question if you call this number:

Standard call charges do apply of course. Right let's get our weekly

food postcard from Jack's dad. It is like watching a family holiday film!

Rick's cooking kebabs in India today but first he's watching a very

explosive local festival! You may not want to watch this! Take a look.

I was just about to set off to get some shots at sunset, when I noticed

these people emptying what I thought was household rubbish into the Gomti

river. But then I was told that this is an auspicious day and what they

were doing is emptying offers of prayers said earlier.

This is the festival festival of Dushera, it is about the triumph of

good over evil. Basically, the story goes like this:

Lord Rama, a good guy, had a beautiful wife called Sito.

She is kidnapped by the Eiffel ten-head headed Demmeon. It is all

terribly complicated and to do with love triangles, and of course it

ended up in a major punch-up. I am getting stuck into this. It is

a bit like wrestling with slightly more cheerful. Somehow it is a bit

like May Day in Padstow. A celebration of the rebirth of spring

and summer. These elemental things get to us all. In the end the

Demmeon was slain, Sito was rescued and they all lived happily ever

after! Remember it is 3,000 years old! Blimey. That was one hell of a

firework. I wouldn't know which end to light.

I was told later, that there were over 200,000 people there, lining

the banks of the River Gomti watching this. A story that had been

handed down from generation to generation for well over 3,000

years, amazing! It is far too easy in India to get diverted. I am here

for the food of Lucknow. And Lucknow is famous for its spicy and silky

Ken Babs. You will not get anything like them anywhere else in India.

Database kebabs. So back at the bungalow, by the

lagoon, the name of which is: A Cluster of Stars. How good is that.

Now I'm going to make the best kebab you have ever tasted.

So, I have my spices and I am going to fry it in lots of ghee with all

the garlic. I really have to cook this for some time until all of the

liquid in the piece has been driven off and it starts to caramelise.

That is cooked down nicely, so I add the mutton mince.

And now some yellow lentils, dahl, that I have already soaked. The

great thing about the yellow ones is that they cook quickly. Fry it fool

the pink colour of the mince has disappeared.

Then add about a teaspoon-and-a-half of salt. Now enough water to barely

cover. The point is that I want to cook this mince but I don't want any

water left. So I need to simmer the water and the mince and the dahl

until the water is all gone. So I have chilled the khatti so that

the mince and the dahl has firmed up a little. Now to add some

interesting flavours. Firstly, green chillies and then roughly chopped

coriander. Everything is rough as it goes in the blender. Now a teaspoon

of garam Marsala and about the same of chilli, chilli powder and cumin,

about the same amount. And very important, the juice of a couple of

local limes. That really makes a difference to

the final kebab. It give it is a lovely fresh taste.

Now, into the blender. Put the lid on and blend away.

Now put it back into the fridge until it really is very, very

chilled and very, very firm. So in order to give the Shammikebabs

real heat in goes chopped chillies for heat, chopped mint for

freshness, finally chopped onion, a bit of sugar, then salt, and finally

the lime juice. Sweet, salty, sour and spicy, it is

all there. Now it is time to make some mud pies.

I'm really rather enjoying this. It is really nice having the cold

clay-like material in your hands and moulding it. For somebody that is a

little clumsy like myself, to be able to do this successfully, it is

a great source of delight to me. Now you have to be really careful.

You gently fry them taking great care to make sure that they are

cooked through. They are extremely delicate but they can well be the

best kebab you are ever likely to taste. Teeth or no teeth! This could

be a perfect lunch. With the chapatis, a few ebb be as and a

little -- a few kebabs, and a little salad and... Green chutney.

Over the next few weeks we are show dayinging some of the finalists for

the BBC Food and Farming Awards Food Producer category. This week, I have

one that I love, it is butter. It comes from Northern Ireland and

is made by hand by Allison and Will Abernethy using traditional butter

making techniques. Now if you have great cattle, you will get great

milk, great cream and great butter. This is made by hand. You

incorporate a little bit of salt and nothing else. With the big

manufactures, they add lots of different bits and pieces. And then

you hand roll this. It is labour intensive. I am making puff pastry

with this. Last week we made rough puff pastry. This is more

traditional. This is the same way of making crassants and this is just

basically flour and water. You use half water to flour. Mixed into a

dough. There is nothing eldadded. If you were making coyants, you

would use an enriched dough. It is the butter and the way that

you add this, that makes the puff rise and give it the nice texture --

croissants. Is this how you would make the

pastry for strudel? Yes. When I first met my wife, after a

couple of weeks we had a row. But I got a call from her a couple of

weeks later and she turned up with a strudel.

Had she made it? I think that her mum may have helped.

Has she made it since? It brought me back! Now... That much butter? !

Have I not finished yet. We are either going to get a lot of

people running back to the croissant shop... Or running to the gym.

People watch this show at the gym. At this point you have to press

faster on the treadmill! Now, you fold this over. This is the loud

bit. Making the rough puff pastry you incorporate the butter into the

flour and the water. But this is about laminating the butter evenly

through the dough. You have to break it up and then when you roll it out,

we create buck turns it looks like the big chunks of butter are still

in there. The butter is trapped in the layers of the pastry. As it

melts it creates a steam and then it rises. So then we do the buck turns.

You fold it over. How many portions are in there? It

depends where you are tram, Gary! I worry about how much I put on my

toast! Don't worry about that! There The next time you have a croissant,

think of this show! You basically are laminating the butter as you go.

You need to do about three buck turns. This will create the layers.

Then another layer and pop it in the fridge and that is your puff pastry

done. How many croissants would you get

out of that? Quite a lot? Three! I don't know b 18 or 20.

Can I take some back to the cast? I will do a nice puff pastry meal for

you. You mentioned the cast. You are at the theatre. Tell us about the

play that you are doing. Acting was in your blood before anything else?

Yes. I started as a kid. I went into music after that, and then I got

back into acting after. This is my first musical.

You have done a lot of stuff actingwise.

I had done stage plays but never a musical. This is called Things Ain't

What They Used To Be. It was developed in 1959. It is set in Soho

in a spieler. It is cockney. It is amazing songs, written by the same

guy who wrote Oliver. And I am doing it with Jesse Wallace from

EastEnders and Mark Harden. He is fantastic in it. Terry Johnson is

directing. We start on May the 8th. You like the East End, is that what

drew you to the script? I think that there was a challenge. And I love

Lionel Bart. Taking on something that I have never done before and

seeing if I can do it. You look at the other roles you have

done, and from that era as well, the Krays. When I spoke to Jack, it

depends on how old you are, about the Krays is 1991. A cup of tea and

going home to see our mum! I am proud of that film. I think it was a

great script and a great opportunity for me and Martin to get back into

acting. That was almost straight after the

band split? Yes. But I tell you what may interest you. I was in a taxi

while filming it. The driver said to me, you know how they got their

superpowers, don't you? How? He said, that their mum used to make

them drink the juice that the greens were boiled in! That is it.

Now, I have dusted this with icing sugar. Into the a really hot oven at

about 450 Fahrenheit. And what happens to the icing sugar, it does

this. You end up with the caramelisation over the top of the

pastry. I am mix mixing cream, sugar, milk, egg yolks, and

cornflour. This is also the healthy bit. This will create a filling to

go with our raspberry mille-feuille. And of course chocolate Easter eggs.

We mentioned the films but after the Krays, you were in the Body Guard?

That was amazing working with Witney. Incredibly healthy and

wonderful to work with. It was only good memories. It was a tragedy what

happened to her. You must have appreciated it more? I

would have appreciated it more had they used a song in the film

especially after Kevin told me that True was his favourite song! You

mentioned that acting was in the blood but it was the song writing

that gave you a massive kick-start with the band? I started writing

songs at the age of 11. My parents gave me a guitar. I was playing

other people's songs, and I thought that I could play a better melody

than that. So how do you start to learn how to

play the guitar? I have one at home, I tried. Now it has dust on it. I

gave up. I think you have to enjoy the sound you make and not be

embarrassed by it. I live a long way from anybody else

but they don't want to hear what I am playing.

As a kid I was not very good at sports and hanging out. It was a

friend it became a way of being on my own that I enjoyed. And I love

music. I grew up with David Bowie on TV and Marc Bolan. I wanted to be

one of those. And I mentioned things you have been

doing, the documentary that is coming out? Yes, Soul Boys of the

Western World. That has been at a Film Festival in

America it is archive only. There is a voiceover from the band.

But it tells the story of friendship and how it can go wrong and about

the '80s. Which has not been documented in as much as the '70s

and the '60s have. I am really proud of that. That comes out in the

autumn. And there is something you are doing

this weekend? Next weekend, there is a documentary on ITV 1 about British

modern art and the history of the Y BA and young British artists, so

Damien Hirst and Tracey Emin. How they started. I interview a lot of

them and their legacy. Who million people have been to the Tate Modern.

And who would have thought that modern art would have been of

interest? Well, I did watch some art being sold online and somebody paid

?125,000 for a bin bag! That was Gavin Turk. It is a real eye-opener.

Well, there is your dessert. When is the play? May the 8th. It is the

Theatre Royal. The other end of the central line, Stratford East.

So what will I be cooking for Gary at the end of the show? It could be

his food heaven, sea bass. The fish is filleted and simply pan fried.

It's served with blanched and chargrilled asparagus then finished

with a classic lemon confit hollandaise. Or Gary could be facing

food hell, courgettes. I'll grate the courgettes with potato to make

rostis. They're cooked and served with a poached egg on top with deep

fried courgette flowers and finished with a beurre blanc. Some of our

viewers and the chefs in the studio get to decide Gary's fate today. But

you'll have to wait until the end of the show to see the final result.

Now let's catch up with Celebrity Masterchef and there's another

elimination round today. In order to help Gregg and John decide who must

go, the remaining hopefuls have to cook a two course meal for a trio of

former champions! Take a look. Let me tell you what is happening today.

You are not presenting your food to John and I. We have invited three

special guest judges. Three people who understand what this competition

is all about, because they have won it.

Today is a celebration of the food you love. Of course, you have to

step it up a level. At the end of this, one of you will be leaving the

competition. Let's cook.

The contestants have one hour and 15 minutes to cook a two-course meal.

And they are going to have to impress three exceptional champions

who is come before them. Cheers! Shane is making a starter of

scallops with minted pea puree and black pudding. For his main he is

serve serving steak from one of the world's most exclusive breeds of

beef, Wagyu. So, Wagyu, no pressure, Shane! This is about the best I can

give you and hopefully I can pull it off.

To be fair, I have never seen you so animated. How up for this are you?

Flat out, full on. That is like a war cry, that is,

mate? It is a war cry. We are in the kitchen. There is lots of noise

around. Shane, good luck. Thank you.

20 minutes gone. Shappi, tell us what the food is

today? Well my starter is called kotlet. It is a lamb and potato type

thing with a Shirazi salad. Finally chopped cucumber, tomato and onion.

And for the main course? That is slow-cooked chicken.

To be honest, I thought you would be leaving the competition until you

cooked your own food. Then, something magical happened.

I I was all at sea. Before I cooked my own food, to say I was out of my

comfort zone is to put it mildly. I was on another planet.

Brian, you look like a man under pressure? I am.

What are you cooking for us? It is roast cod on a bed of leeks with

clam sauce. That's a first course. And something

that I have made up, al-- apples and pears, stairs. It is an apple and a

pear and the apple and pear are poached with butterscotch on it.

I know that this is important to you. If you calm down, you can do

this. Can you do this? Yes. Go for it.

Shane, there is five minutes to go, mate.

You have two minutes left young man. 60 seconds, Shane.

Are you sure you are happy with them? Yeah, I'm happy.

A good-looking dish. Lots of colour. Thank you.

You still have a lot to do with your main course when you come back. I

do. I'm under pressure, lads. Right, good.

We have a mint pea puree, with some black pudding and scallop. Thank you

very much. The scallops at first sight look

nice and caramelised on the outside. Let's see if they are cooked on the

inside. The good thing is that is cooked

perfectly. I really like the glaze. I think that the black pudding could

be half the size and he has not taken the skin off.

I am not a fan of black pudding but I think he has done a good job. A

fewish up 50s, the skin on the black pudding. The scallops are cooked

beautifully. I am happy. Well done, Shane.

Shane, you have 15 minutes to make that. You have mash to make and

steak to cook. I do indeed.

Are you going to do it? I am indeed. Get your skates on.

Shane's Wagyu steak dinner. I am really looking forward to this.

Six minutes on the main course, please.

Where is that beef? My word. Look at that. Beautiful. Beautiful! Decent

looking grub and on time. It is a bit basic. But it should

taste good. We have Wagyu beef with garlic, mash

and greens. Enjoy. Thank you! That steak is delicious. That is the best

bit of meat I have eaten for a long, long time.

Is there any mash in the garlic mash. There is too much garlic in

the mash and the vegetables are undercooked.

I don't mind the garlic in the mash but no need for the garlic on the

plate. There are technical issues but hats

off to the steak. The fact he has done the steak so

well, it gives me hope. It is beautiful.

You can see how the other two celebrities get on and which of them

is sent home in about 20 minutes or so. Still to come this morning on

Saturday Kitchen Live. Ching-He Huang is visiting her family in

Taiwan After a tour of her old home she's straight into the kitchen to

cook up a feast of drunken prawns, clams with Chinese basil and bamboo

sticky rice! There are eggs everywhere this weekend but the only

ones that count are the ones Jack and Theo are faced with in our

Saturday Kitchen Easter EGG-stravaganza, the omelette

challenge! Will Jack HOP his way into the top ten? Or will Theo be

able to PASSOVER the rest of the chefs to claim that centre spot? I

can't keep reading this! But that was a good one.

You can find out, live, a little later on. And will Gary be facing

food heaven, pan-fried sea bass with confit lemon hollandaise sauce? Or

food hell, a courgette rosti with poached egg and deep fried courgette

flowers? So let's carry on cooking and our next chef is making his very

first dish here on Saturday Kitchen but his Dad's food travels are on

the show every single week. It's Jack Stein. So what are you making

Jack? Thank you very much for having me.

This is one of your favourites. A chilli crab. Traditionally in

Singapore, they do it. Obviously we used to travel a lot when we were

younger. But what inspires me is what you see around the country.

People using great British produce, like the beautiful crab, then having

fun with it. Playing with it. Using different styles.

So this is a cooked brown crab. They come into the restaurant. They are

one of the very few things that we get consistently throughout the year

in Padstow. The fishermen that fish for these are hard core. Can I ask a

stupid question, are they farmed crab crabs or are they always wild?

Thee brown crabs come straight to the back door in the restaurant. It

is a great thing when you see it. You can get farmed though.

This is a great local ingredient. Sourced as well as I can. Now I will

have fun with it and make a chilli crab. The difference with this, is

that I will use a yeast product. Some people love it, some people

hate it. That one! Yes, that is it. There is a vegetable version. I

believe. There is soy sauce, tomato ketchup. Another great product it

thickens things simply and you are chopping the garlic and the chilli.

When you look at a classic Singapore dish, it is more sweet than anything

else? This is different. It is different. Using the brown meat and

the yeast product, and the soy sauce and water, and the ketchup. So to

prepare the crab we are going to take out the dead man's fingers.

People think that they are poisonous but they are not. They are the

lungs. They are just unpleasant to eat.

They are. Tough. And the first things to go off in a crab. If they

start to smell, you know that the crab is not fresh. Take out all of

the solid parts of the mouth. Again, you cannot eat that. And using the

brown meat, it has a sweet taste to it. It is incredible when you fry

it. I picked this up in Singapore. They fry it up and today on for the

texture. The reason I chose this for Easter,

being a fish cook, the Easter holidays are those times when all of

the family has come in. They want to see the children eating the first

freedom air, the first oysters, getting stuck in with your hands.

That is what I like. In Cornwall, we eat the fish as it comes out of the

sea. In the City you add more bells and whistle. But we think, we are by

the sea, so we keep it simple. I think that the preparation puts me

off buying a coal crab. You can do this, get a dressed crab.

Do the same recipe. My mum does a fantastic version with rice and use

that as an addition additional filling element.

But like I say, I think it is great watching families getting messy.

This is getting messy now! And watching a child eating their first

freedom air food, it is great. I remember my first experiences with

food. They have always stayed with me. My old man told me not to but I

did go into the profession. You did go to university for something

different? I studied psychology. I was doing dinner parties, I call

them that but heating up stuff. I realised that I could cook. I had

picked up a palette. Then I was getting phone calls from the head

chefs asking when I would come into the kitchen. So I did. I went in as

a commi. I never looked back. I went to do training and work

experience in Sydney, in France, I looked at the Michelin side of

things but I remember my dad say saying years ago, what happened was

he had a first series commissioned. We never used to eat lobster at

home, that goes into the restaurant. It was hard work being -- at home

with the restaurant, he had a bag which was full of lobster and chips!

It was smelling so great. And I remember thinking that is the food

that I like. I regress to that moment. That is the food I want to

cook. Now, there is a real movement in food. You get young chefs in

London and other cities, who are coming out of fine dining kitchens

with great expertise and knowledge and they are just playing with the

food and having fun with it. I really like that. It speaks to me.

It is simple. And to be honest, not many people admit to this, the home

cook and the professional cook are so much closer than they have ever

been. A friend of me, he will not mind me name-dropping, Colin, you go

to his house, he has the knives, I will be honest, he could easily cook

alongside me any day. He is that good. But he is also a fantastic

painter and decorator, so I don't want to lose him from painting the

restaurants! As I kid, I will never forget, on a Sunday, in Islington,

the barrow would come down the road and shouting out "cockles! " I know.

Now, I am going to add some garlic, chilli and ginger.

How do you know how hot the chillies are? These are not feary hot. If you

want to hotter you can leave the seeds in.

Once this releases the flavour, I will pop in the brown meat. That

softens the dish. Then we add the soy sauce, some tomato ketchup. Any

brand. There is one that I like. Back when it first started, Padstow

was about seasons but it is less so now? Cornwall would close in the

winter. We would take a couple of months off and travel to the Far

East. The old man looking for inspiration for dishes. That is

where he came from the French classical way of cooking and looked

towards the Far East. And starting to put in Nam Pla, in the butter

sauce. I remember him thinking he is so creative. Using his knowledge and

pass it itting -- passing it on through the recipes.

Putting it in the recipe books. How long do you cook the crab

before? 12 minutes in salt salted water. So it is under. Then steam it

for four minutes. Then give it is a quick stir-fry to bring it back to

serving temperature. A tiny bit more water.

And just finish it off with these spring onions. You are wonderful at

chopping. Do you want to put butter in there,

James? ! There is a built of butter in Mallais cooking. But not quite to

the levels that I know that James and my father are very keen on! This

is the key to it. In Singapore, they give you a bib. .

You need the engineering degree with all of the bits of crackers and

picks that you need and a bib! Fantastic.

It is worth it. So you are back in the restaurant

tonight? I am leaving here and going straight back.

And now the railway is fixed? Dawlish, the rail way is fixed. It

is back for business. Is that on the menu tonight? That is

indeed. And what is that? That is a Cornish

chilli crab. So, this is one of the dishes you

just have to get stuck into it. It is funny, that yeast extract, it is

less sweet? Yes. Amazing. It smelling so good.

Right, we need some wine to go with this. Our expert, Susy Atkins has

been to Barry Island in South Wales this week. So what did she choose to

go with Jack's stunning crab? Jack, I have made your chilli crab

it is wonderful. Bursting with flavour. The only obstacles for the

wine are really the tomato ketchup and the soy sauce. So I need a white

that is bursting with flavour. The country that makes the most fruity

white is New Zealand. An example like this Villa Maria

would be terrific. But I have gone for a grape with lots of citrus

flavour and grassiness. And the wine I have chosen is the The Doctors'

Sauvignon Blanc 2013. This wine is made by a husband and

wife team of doctors it weighs in at a relatively low 9. 5% alcohol.

However rich a crab dish is, don't be tempted to match it with red wine

or okey white. It could clash with the sweet meat it is a lovely scent.

Spring-like. With lemon, lime and a touch of elderflower. Here is lovely

fresh acidity. Perfect for taking on the spice of the chilli and the rich

crab meat. Then this one has a green and even a grassy note it draws out

the freshness of the coriander, the spring onion and the ginger. And

best of all, the wonderful New Zealand fruitiness. I think that is

great with the vivaciousness of the crab dish. Jack, your Cornish chilli

crab is a cracking dish for the Easter weekend. With the vibrant New

Zealand white, I think that I have leaveneded the perfect partner.

Cheers! This is not a first date male! This is fantastic. What do you

think of the wine? It is great. Something we could pair it with at

the restaurant. It is so clear.

Unlike the table. Look at the state of it! It is delicious. The wine is

a perfect match. Stunning.

I amen joying myself here! Right, let's get back to Celebrity

Masterchef. It's now time for Shappi to serve her food to the table of

champions! But how did she get on? Bring me more crab! Six minutes on

the starter. So this starter is a kotlet with a

Shirazi salad. I have no idea what that is! Thrilling! You have 30

seconds, that is bang on time. Well done.

Hello, everybody! This is a popular Persian side dish could kotlet, made

with lamb and potatoes. And the salad is Shirazi salad, as it is

from Shiraz. Thank you very much. It looks

lovely. The smell of it is gorgeous. I'm intrigued by the kotlets. They

are flavoursome and light. It makes a great starter.

The dish is lovely. The salad is lovely. I love the crispiness of the

coating. I don't know, if I was expecting

something more. Something with a bit more punch! Shappi, 15 minutes to

the main course. Shappi's Spain a so Zeresk polo. I

have no idea what that is but I am looking forward to it. I wonder if

the polo is chicken? It could be. You have three minutes left.

Well done. Hello. OK, so this is saffron fluffy

rice, Persian style with barberries, that is a sweet and sour berry and

slow-cooked chicken with various herbs. I hope you enjoy it.

Thank you very much. It is a big portion. She is not shy.

I have never had barberry before, I have no idea what it tastes like. It

is definitely inviting. I want to give this a go. It is a really

interesting plate of food. I have never had that before.

The rice is OK. The chicken is nice. But it is not singing out anything

to me. It does not make me think, " wow! ."

Quickly, you can do this. Three minutes, Brian.

Think about the presentation. You have done all of this work. Finish

it off nicely. Look at that. Good work, mate. You have done a lot

of work here. Don't forget the bacon. Anything

else to go on? Got the veg, leeks, sauce, cod, potatoes? Oh, yes! The

dressing. The cockles. We should be serving now.

Is that the last bit? This is it. It looks great, Brian. I am really

impressed with the presentation for the first time.

Where is it? Through those doors over there! This is roasted cod on a

bed of leeks with clam and shallot sauce and Paris yen potatoes, topped

with American bacon. Thank you very much, Brian. It is a

pleasure. There is aspirations to elegance here. Out of all of the

dishes, this is something like you would see in a restaurant.

I think he cooked the fish beautifully. It is soft, moist. Well

done. The clam sauce is good. That tastes delicious. I really like

that, that is my favourite dish so far.

Apples and pear pears stairs. Poached and butterscotched apples

and pairs with pistachio. That screams ambition to me.

At the moment, Brian, I am falling in love with your pudding! When he

said apples and pears stairs. I did not really think we were going to

get stairs on the plate. 30 seconds, mate! Look at that! I am loving it,

Brian. Well done. Are you done? Yes! Right,

Brian, get out there. Go on, mate! Thank you very much.

This sweet is called apples and pears as a bit of a joke! It is

poached pear and a butterscotch sauce over poached apple, with a

dusting of pistachio to make the stairs and connect the two together.

Thank you! I really like that! I really, really like it. I think he

poached the pear to perfection. The apple, I love it with the

pistachio and the butterscotch. It is beautiful. I am really impressed.

It perhaps did not look as beautiful as it tastes but for me it tastes

great. I love it. Well done, Brian. Fantastic. The first dessert of the

day. He did a great job. I have to say, all in all, no the a

bad day. No timing issues, no cooking

disasters. Not a bad day at all. You guys did well today. Good food.

The guest judges were impressed. It made our judging decision even more

difficult. Unfortunately, this is a

competition. That means that one of you is leaving us.

The contestant leaving us is... Shappi.

Well done, sweetheart. You did fantastic.

Good luck! Bad luck Shappi and there'll be four more celebrities

joining the competition next week! That is fantastic! Right, it's time

to answer a few of your foodie questions. Each caller will also

help us decide what Gary will be eating at the end of the show. So

who do we have first on the line? Hi, there, it is Matt. It is my

birthday today. I have a shoulder of pork. I would like a barbecue sauce

recipe. Well, pork. Lovely. Barbecue sauce?

Well my favourite yeast product will come into this. I will make a mix of

cumin, smoked paprika, cayenne, fennel seeds, toasted and ground up.

And that is the dry rub. Add that with brown sugar and add red wine

vinegar yea is t extract, soy, Worcester sauce and then about a

tonne of ketchup. Yes, to bind it together? Yes. That

is the main element. But adding the soy, the yeast extract, it adds a

lovely flavour. And always add butter at the end to thicken it.

It sounds pretty good. If you do that, we will be around to help you

celebrate. What dish would you like to see, food heaven or food hell?

Food heaven, please. Hey, look at that. He has fallen off

the chair! The chair is broken! Can we get a new chair! Shirley from

Coventry. Are you there? Yes, hi. It is like musical chairs here! What

is your question? I have venison in the freezer. I don't know what to do

with it. I was thinking along the lines of casserole with red wine.

But do you have ideas? If is a shoulder of venison, I would dust it

in flour. Put it in a bag with flour and seasoning and heat up oil and

fry the venison and get colour on it. Use dried porcini mushrooms. Add

some tomato, a bottle of red wine and pop it in the oafen for a couple

of hours. Serve it with polenta. And would you like to see food

heaven or food hell? Food heaven! Neil, what is your question for us?

I have trouble make making souffles. It is my mum's favourite and it is

her 70th birthday. I want to make them for her and 15 other people.

Don't tell her but use ready-made custard from the supermarket. The

fresh one. If you put passion fruit in there and really you want about

two tablespoons of that custard per portion. That is about

one-and-a-half egg whites as a ratio. It is about four times

whipped egg whites to one part custard. Put in the passion fruit,

butter the moulds well and they will all rise if you use the ready-made

custard from the supermarket. Not the yellow one, the fresh custard.

What dish would you like to see, food heaven or food hell?

Definitely, food heaven! Right, it's time for the omelette challenge.

Paul Rankin is sitting comfortably in the centre of the board with

17.52 seconds. Theo, how are you feeling today? Jack, it's your first

go at this. Your dad has never been that quick making his omelettes. Can

you go faster? Three, two, one, go! Somebody has been practising.

You disqualified me the last time. Please! There is no shell in there.

What is the difference between an omelette and scrambled egg? ! There

are minor details. Right, Jack. You wanted to beat the

old man. He did it in 31. 04. You did it in 30. 01. You did beat

him. No expense spared on these.

Now, Theo? I think I was slower. What was my time before? You did it

in 29. 72. You did not beat your time that is going in here!

# Gold! It doesn't make up for the broken chair but there you go.

So will Gary get his food heaven, pan fried sea bass with confit lemon

hollandaise? Or his food hell, courgette rosti with beurre blanc

and deep fried courgette flowers? Theo and Jack will make their

choices whilst we delve into the fascinating world of Chinese food

with Ching-He Huang. Ken Hom's visiting his family whilst Ching

heads for Taiwan to visit her old family home and she's planning a

feast of her Grandma's recipes to celebrate! Our time in Guangdong

province has come to an end. Ken stays on to spokesmen time with his

retiffs and I go to visit my family in Taiwan.

I miss my family. But I feel like it is going to be quite emotional, as I

have not seen them for a long time. Taiwan is an island 112 miles off

the South East coast from China. It separated from Chinese rule 100

years ago. Although I was born in Taiwan, I

left with my parents when I was five. Then I settled in London.

My parents moved back to Taiwan in 2009.

I haven't seen you a long time! I missed you lots! We are travelling

to the farming area of Baiho village, where my food journey began

as a little girl in my grandmother's kitchen. We are going to see my

grandfather to see my mum and where her family grew up and where I grew

up when I was two to five years old. I am going to cook for the whole

family. This will be the first time I have seen my grandfather since my

grandmother passed away two years ago.

Here we are! This is where I grew up. This is our

small courtyard. This belongs to my grandfather. This is where we used

to play. My brother and cousins. My grandfather lived here since he

was two. This is 84 years old. My grandmother and the great aunts

are like sisters. They all cooked for everybody.

Today, I am stepping into my grandmother's shoes, cooking some of

the dishes she taught me. I know that the family have high

expectations. Everyone is waiting for lunch asking

when am I going to cook the lunch! This is my grandmother's kitchen.

This is the big wok. This is what she needed to feed a big family. We

would sit around watching this. I was about that height... The

kitchen is just as my grandmother left it. Today I am cooking some of

her favourite dishes for the family. The idea is to make a lunch in

honour of my grandmother. She used to make delicious hama,

clams. And prawns, she would make drunken

prawns. Drunk with wine and then my favourite, which is bamboo sticky

rice that my grandmother used to make for me. She is really good at

making it! When you are cooking for so many, the timing is crucial. So I

have enlisted my mother as the sous chef. We are started with the most

complicated dish. The bamboo parcels.

Mushrooms... That is the dried shrimps and the shallots.

That is stir-fried with a little bit of soy sauce. Then this is the rice.

Adding in the raw rice to get the flavours going.

Next, shape the bamboo leaf into a cup. Fill it with rice, a few pieces

of braised pork belly and another layer of rice. Then secure the

parcels with string before boiling them.

Now the trick is to make them all the same size so that they all cook

in the same time. I don't think that my grandmother would approve, there

is one big, one small. Just 50 more to go! That looks good.

And then, what we do is we cook it. We are going to boil it.

Once it is cooked you can use the knot to take it all out.

I will start with the prawns first. This is one of my grandmother's

signature dishes, drunken prawns. Get the wok hot, add the prawns, a

little ginger and a good splash of wine to get the shellfish nice and

tipsy. My grandmother would make drunken prawns for us when we were

growing up. It is really tasty. The bittersweetness of the Shaxing rice

wine with the prawns, it is really good. My grandmother's speciality

was seafood. So I am making another of her favourite dishes, fresh clams

with soy sauce, and Shaoxing winement once the food is ready it

is time to seat the guest of honour, my grandfather.

I'm really happy because my grandfather just said, did you

really make this? And that it has grandmother's flavour. My food

memory started here. I didn't think I would grow up to be a cook. I

didn't think it would shape me so much. I think I have come full

circle. Next week we'll catch up with Ken

and his relatives in China. There'll be more from Ken and Ching on next

week's show. Right, it's time to find out whether Gary is facing

either food heaven or food hell. Your food heaven would be this

magnificent sea bass which Jack is going to fillet then I'll pan fry it

and serve it with a confit lemon hollandaise and asparagus. Or you

could be facing your food hell, Courgettes. I'll grate them along

with some potato to form a simple rosti. They're served with a poached

egg on top and a beurre blanc sauce. What do you think you're getting? I

think that the people are going to support me, especially after losing

that chair! Absolutely. It was a whitewash.

We will lose that plate of courgettes over there.

Jack, if you can prepare the sea bass.

All around the country, asparagus is produced but the Wye Valley

asparagus came in first. You get the white asparagus? It is

because it does not see daylight it is grown under bags. It does not see

the light. That is why it is white. So, the asparagus is over there.

Jack can tell us about the sea bass. This is lovely. I will fillet it and

score it. Taking it off the bone using a

trusty school fillet knife. Do you eat the skin? Yes.

If it is crispy it is great. Hopefully it will be. It better be,

as Jack is cooking it! I will serve it with the hollandaise. Now, egg

yolks in a machine. Normally you make it with a pan of water and egg

yolks and slowly pour in the butter but this is incorporating the butter

to the egg yolks, like with mayonnaise. The difference between

mayonnaise a and hollandaise is that one uses butter and one uses veg

oil. Now you can use rapeseed oil, of course. Theo would use olive oil,

or a combination of both. But generally, made with vegetable oil.

That is what keep it is white. If you do it with rapeseed oil or olive

oil, it has a more yellow tint to it.

So, the butter is in a pan. You bring it to the boil and simmer it

for two to three minutes, take it off the heat and the salt and the

impurities separate. It sinks to the bottom. In the pan there are the

white impurities. But all you want it the top part. If you leave it to

cool slightly it will fall to the bottom of the pan. So get to that

point and stop. That is the bit, where I have done it before, it has

curdled. Yes, so that without the sediment,

adding into the oil, it makes a simple hollandaise.

I have an omission, I partially lost my sense of smell about ten years

ago, so lemons, anything with strong flavours for the mouth is where I am

looking. I thought ten minutes ago you had

lost your sense of balance. I know.

Right, so we pan fry the bass. We have salt and black pepper. I will

leave that with you, Jack. We confit the lemon. That is a whole

lemon cut into pieces. Can I say, that this is just amazing

to have three great chefs cooking for me now.

Now, sugar, water, lemon. Brought to the boil and what you end up with is

this... Taste that. It is not sharp. It is fantastic.

Oh! You can make a lemonade out of that! Factually. You add a touch of

the syrup to this. Not too much. Just a little bit.

Then a wedge of lemon to add some sharpness. So the lemon in there as

well. A bit of black pepper and salt.

So the fish is pan fried. Skin side down, two minutes.

As you see the whiteness coming through, add a knob of butter and

flip it over and rest it. I am worried that it will stick.

It is a quality pan. And don't touch it too much. Just leave it.

You will be fine. Now, the asparagus out. Put on oil

and put them on the griddle for a minute.

You can barbecue them as well. I like to cook them and blanch them in

ice cold water, that stops the cooking and then you can warm it up

on the barbecue. The fish is nearly there.

That smells like heaven. I am taking some of the syrup. I

will add a bit of butter. As I am here right now, the rest of the cast

are at rehearsals, with a take away sandwich! Well, you cab take that

mille-feuille with you and you can have that chair! -- can take.

Are we OK eating sea bass these days? This is farmed. As long as it

is tagged. That is the best quality. But you will pay through the nose

for it. Now, we have the sea bass, the

asparagus and the lemon hollandaise. It doesn't need anything else. Grab

the knives and forks and dive into that lot.

Tell us what you think. To go with this, Susy has chosen a

Lindauer Special Reserve. It is priced at ?9. 99. It was actually

the same wine with both dishes. That is so good.

It is nice and so simple. And the confit lemon. I like it.

I feel like my wife is going to think I'm with another lover! I

don't know if I will get a good time tonight or not! This is wonderful.

It does work. You can add the lemon into the mixture. But I don't think

it needs it. It is nice that the sweetness comes

with the asparagus. It is great to use the lemon juice with the skin.

Lovely. And best of luck with the play. What is it called? It is

called, Things Ain't What They Used To Be.

Well that's all from us today on Saturday Kitchen Live. Thanks to

Theo Randall, Jack Stein and Gary Kemp. Cheers to Susy Atkins for the

wine choices! All of today's recipes are on the website. Go to

bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. But

you can enjoy more of our Best Bites tomorrow morning at the earlier time

of 8.30am over on BBC 2. In the meantime have a great day and enjoy

the rest of your Easter weekend.