19/11/2011 Saturday Kitchen

Good morning, we're back and it's time to get cooking, this is

Welcome to the show, cooking will be live in the studio and two great

British chefs, a man whose unique style of cooking has gained him a

Michelin star, it is Wing Commander Glynn Purnell. Chucks away! It is

unbelievable, you actually look like you stepped out of 1945. A

chef who worked with White before winning stars for his restaurant

the Hardwick in Wales, making his debut, it is the brilliant chef,

Stephen Terry. Squadron leader, are there many for you? Butternut

squash veloute, sharp English cheddar on it. Something they would

eat in the war. Duck, confit duck leg, mixed with triple-cooked

potato, wore chesser sauce, Tabasco, skins, fried egg on top and a

lovely salad, truffle oil, celeriac and radish. Seasonal and delicious.

Great dish. Two great recipes from our chefs, we have our brilliant

line up of foody films from the BBC archive, we have The Great British

Menu, and Rick Stein and Keith Floyd. Our guest is a genuine music

phenomenon. He has a double platinum album, it is The Voice

himself, Mr Russell Watson. And even better because you're a

northern lad. Absolutely. haven't done too bad for someone

who hasn't passed a single exam in your life and gone on to huge

success. I feel like a very lucky man. And the first six years of my

life were in factory. We will talk about that. You have a passion for

football. But everything is linked in your career it has helped you

along the way? It has been an amazing journey. 21 years now.

are here to eat. I am, and drink. I have been told. At the end of the

show I will cook you food heaven or hell, it is something based on your

favourite ingredient, or nightmare ingredient, heaven or hell. Up to

the studio audience and viewers to decide. Food heaven, in all your

travels around the world, you have just come back from Japan, pick an

ingredient from anywhere in the world? I didn't have miss my roast

chicken. On my travels two things I look forward to when I get home,

that will be fish, chips and mushy peas and roast chicken and roast

potatoes. Comfort food. None of that veloute stuff! What about food

hell? I'm not a big fish food fan, prawns and things like that don't

work out for me. The whole dim sum philosophy, it isn't for me.

have just written the recipe, it is chicken or prawn dim sum. I have a

lot of people's favourite, including mine, a whole roast

chicken. The chicken is covered with pass sill and cream cheese

under the skin, topped with butter and roasted. To keep it moist it is

served with bread sauce, spring greens. Proper gravy, the stuff my

dad used to make with the spoon sticking up. Not that bad! Or prawn

dim sum, pork and prawn dumplings, teryaki prawns, and serve them with

a crunchy prawn sesame seed toast and a dipping sauce. See the colour

change. That is the idea. You have to wait until the end of the show

to see what Russell gets. Two Saturday Kitchen viewers here.

Alice who have you brought with you? My best friend Laura. You met

in Glynn's neck of the woods? both went to universities. Now you

are living in London? Yes. Are you following each other for the rest

of your life? You both do two different things, what do you do?

work in administration at the Horse Race Betting Levy Board. What does

that mean? They collect tax from bookmakers and use it to improve

horse racing. Laurel what do you do? I work at the Institute of

Child Health in the rheumatology unit in research. Any questions on

food, don't hesitate, fire away, find out what Russell will be

eating at the end of the show. If you would like to get in touch with

the McCauley this number. -- the show call this number.

I will be asking you if you get in touch whether Russell should have

food heaven or hell. Roast chicken, dim sum? Bring out

the roast chicken. He's the most innovative chef to

come out of Birmingham, he wrote that, it's Glynn Purnell. I'm going

to call you jam me what did you call me? Wing Commander. It is not

a fashion statement. Tell us what it's for, while we're doing the

dish. Let's get the squash soup on dish. Let's get the squash soup on

first. You can chop that I will do the carrots. You start any good

soup with onion, garlic and carrots. The reason you look like that is

for a good cause? The whole of Purnell's kitchen, November is Man

Month, where proper men grow moustaches, and we get sponsored to

do it. It is called Movember we're called Mo- Bros, if you see another

man on the street with a hand some thing on his lip, you give them the

nod. I think I'm missing something here. On with the carrots. We have

done that in Purnell s, but also at the other restaurant, the Asquith,

I have just opened a cocktail, so all the cocktail waiters, have all

grown a moustache as well! There are a few hairy women at Birmingham,

but they don't work in my restaurant, and I certainly don't

live with you. What's in the pan, you are going to get into trouble?

I live in trouble, I want you to come with me into trouble. No way.

What has gone in here? We have got our butternut squash, our shallots,

our carrots. Bit of garlic. The small green pumpkins are fantastic

for soup. Now is the time of year isn't it. When When I knew I was

coming on I wanted to do something simple that someone can do at home,

rather than putting crumble on cold plates, that is what I normally do.

We have the squash in. Loads of different squash here, most of it

comes from Kenya, South Africa, most of the squashs we can get. You

can get onion squashs. spaghetti ones. All manner of

different ones. We use cream of the crop, it is like an acorn shape.

You get weird shapes. You can grow them at home, no worries. They do

well on a compost heap. He's not paying attention. That's fine. Just

trying to get this squash in. It is the same Serie as when you do a

baked potato, salt on the bottom of a tray. Is this the Maldon salt?

The cheaper industrial stuff is better, this is Maldon. You mean

grit? Proper stuff that you put on the pavement when it shows. It is

the same theory of the baked potato, it is taking the moisture out

Retaining the flavour. Dice it with the garnish.

I will dice the shallots, if you want to chop some of the herbs for

the persalad. That is a mix of herbs, sage, parsley, tarragon, a

bit of chopped everything. That is how quick I was, that's gone in the

soup. The cocktail bar, I wanted to make a cocktail bar. I wasn't

talking about that, you wanted to promote it? I'm not, I'm fisated,

they call themselves -- fascinated, they call themselves mixologyists,

I call them barmen. Don't put an umbrella in my pint. Not with this

moustache any way. Do you get involved in the cocktail recipes?

No, I just drink them. There is food in there? The restaurant that

is within the same venue, is called the Asqith, I have a fantastic

young team, all previously worked for me. Jessica at the one-star

restaurant. They went off and did other things, they have come back

to the area. I wanted another independent restaurant so they can

run it with me overseeing it. Jason, Julia, both worked in Michelin-

starred restaurants as well. It is exciting to see, don't get me wrong,

I'm going bald and grey over it, but it is exciting to see young

people giving a it a go. There is a food revolution in Birmingham?

started it! There are a few growing up there? It is fantastic, really.

15, 20 years a Birmingham was a bit of a dump, to be honest. I have

lived in Birmingham all my life. It was a bit rough-looking, now they

have developed it, we even get people like James Martin coming

down to see us. Rather than driving through it, they are driving to it.

We pay �25 to eat cornflakes, that is what you gave me? There were

other courses. This is one of your traditional things. Tell us about

that dish, it is one of your specialities? One of my

specialities is it is basically slow-cooked, it has moved on since

you last came. Are we on to cocoa pops! Rice crispies. A slow confit

haddock, cooked in curry oil, cooked with a smoked haddock milk

foam, infuse the milk with the haddock, then we thicken the milk,

then we put it into a gun t sprays out like a really airy, moussey

thing, served with spiced egg yolks. It sounds posh. Basically I'm off a

council estate and it is my mum's haddock and eggs, put in a blender.

Maybe you should come round my mum's house and she will cook it

for you. If you want to ask a question call the number.

You can find all the recipes and all the recipes on the show on the

website. I'm intrigued by the eggs, get them on to cook? You are

poaching the egg yolks. You want the richness in it. Not too much,

chef. There was no cream then, just people like me.

I don't want the whites, I'm not a big fan of egg whites, only in

meringue. I like the texture of the egg yolk, it is a sauce that you

could never make. We are going to do that to richen the soup up.

have boiled the water and taken it off the heat? It is around about

65-70 degrees. It is not aggressively cooking, sitting there,

bathing in the water. I don't know if you can see that? S if rolling

around there -- it is rolling around there, going, dam, it's warm.

I will chop the roast. They have a lovely sort of carameliseed soft

butternut squash. What cheese are you using? Cheddar. I like to use

English cheeses. That salt baking the skwa, you can do that with all

manner of different stuff. It is very nice. This goes into the oven

for about 45 minutes or something like that? Just until it is nice

and soft. There you go. That's just the garlic, all the

herbs and the lot. This is a trustee dish you could knock up at

home, especially this time of year. A bit of olive oil there, please,

James. There we go, the veloute. Trait

back in, there you go. Remind us what it is? A veloute of butternut

squash, poached egg yolk, persalad, and English cheddar.

and English cheddar. Right you get to dive into it. I

presume if the egg you break it down the centre it helps with the

texture of the soup as well. There is a little bit to top up

there, we all get a taste. What do you reckon? Just need a bit more!

It always worries me when they don't say more. We have done that

in six or seven minutes, it is soup, easy, nice and rich. Squadron

leader, it is magnificent, one more. The idea is you pass it down! We

need some wine to go with this, we sent our wine expert, Suusy Atkins

to see what to match with the squash soup.

I'm at Taunton castle, home to the museum of Somerset, I'm going to

head over the walls into town to find the best wines for today's

dishes. Glynn you have made a soft,

soothing winter warmer with your squash, my challenge is to find a

ripe, rounded white to match with it. I'm zooming in on the

generously fruity flavours like Chardonnay, something like this

Australian example, although delicious would be overwhelming for

this dish. Instead, I'm heading to France. The wine I have chosen is

the Cave de Lugny Macon Villages. Charreden nais from the glrb

Chardonnays from France have a more bury note, that work as treat here.

This is gently scented with the flavours of peach. This is a

youthful wine, it has enough fresh vitally to compliment the salad and

cut through the soup. It finshes on the rounded bury note, which is

crucial to match up with the egg yolks, the cubes of roasts squash.

Glynn, this is taeplting dish for the autumn, this is -- a tempting

dish for the autumn. Everybody is diving into the soup. That is a

mature cheder? Really sharp, making the glands sweat. There is another

one out there, Lincolnshire Poacher. What do you think of the wine?

and creamy, perfect for the soup. What do you reckon to the soup as

well? Amazing, so nice. Tasty, very tasty, I like the egg yolk element

and the way it blends in and enriches it, nice touch. The wine

to go with it? Very good, nice match. Good dish all round. You can

join us here at the chef's table, tasting food like this, write to us

with your name, address and most Later on Stephen will be cooking

his very first dish here on Saturday Kitchen, which is?

confit leg of duck, triple cooked potatoes, crispy, duck liver,

onions, Tabasco, Worcester sauce. Duck egg on top. Nice salad, lots

of textures. He's selling it, I only asked for the title. Let's

head out to catch up with Rick Stein, he's turbot fishes. He's

having a new kitchen fitted in the restaurant, it has sent him all

There comes a time when the poor old kitchen gets worn out. Ovens

are past it, and everything needs to be renewed and revitalised. This

dreadful word is called "refurbishment". Every chef,

because chefs are creatures of habit, dreads it. I'm reminded of

the nation's favourite poem "If ". The alarm, do I press it? Doesn't

seem to work. "if you can keep your head when all about you are losing

their's and blaming it on you, if you can trust yourself and all men

doubt you, but make allowance for their doubting too. If you can wait

and not be tired of waiting, or being lied about, don't deal in

lies. Or being hated, don't give way to hating, and yet don't look

too good, nor talk to wise. "the poem goes done to say, "then you

will be a man, my son ". But Kipling hadn't been �11,000 on a

poxy fire alarm with a restaurant to run. Generally, I'm a bit

dissatisfied! That was tough. Everything went

wrong, just one thing after the other. But the next morning I went

fishing with Ivan, and all those problems slipped away and life came

back into the correct perspective. I'm so lucky to get rid of my

stress to go out with him, to catch our raw materials, they don't come

much rawer than this, with 12 miles of net weighed to the bottom of the

sea, in the turbot fields 20 miles north of Padstow. Things are

heating up here, we are catching quite a few turbot. Look at this

fish. Look at the shape of it, you can't perhaps see this, but there

is lots of little stones on the back of the turbot. Lots of little

nobbles. Look at that. They smell lovely, you know. One of the things

that I have noticed out here and forgotten, because I don't come

fishing enough. I love it, I must come out here more.

Here they come! I was just trying to think of the most celebratory

dish I could for this opening of the new kitchen. It is the first

time anyone has cooked in here, it had to be me. It is turbot. This is

a 12lb turbot, the best fish in the world, I think, I will cook the

whole thing in this fantastic turbot kettle. The dish is from

norm Mandy, it is called Turbot Valey Do ge, s, which is where they

make calvados. Before I bung it in the fish kettle I will cut it a few

times. It is normal to serve turbot on the white side, I will serve it

on the back side. I will put a few cuts on the white side, if I don't

it will split and not look nice. In the turbot goes. Look at that.

Just fits so neatly in there. Tush got cooked on the whole bone is

incomparable. It will taste wonderful. Next, some norm Mandy

cider, and then some fish stock, and now some salt and pepper.

Plenty of it, And this lid, which has just been made for me. I

thought it said Rik, but it looks like it says "RIP", a bit like a

coffin. The first time a fish has gone in here. 2530 minutes, it goes

in for. While that is braising away nicely, just a bit of garnish.

There is not a lot to this dish, which is great. Just some fish

stock. Lemon juice. A load of button mushrooms, and just leave

those to cook away for about five minutes. There is not too much to

that, is there. As a friend of mine says, that is a little bit of

nonsense, mushrooms, nothing else, but the turbot is the centre piece.

That will really knock everybody's socks off.

Now then, how do you tell if a big fish like this is cooked. Get a

needle and put it in, take it out, touch it against your lip f it

feels hot, not too hot, nicely hot, it is ready. That is just how this

feels. Let's whack this one out, find the other cloth. Let's put it

on the stove here, and transfer it to the flat. We train this turbot

kettle off through the colander. It will be tough. A second colander,

and drain the mushrooms off as well. Bring that right up to the boil.

Now for the creme fraiche, loads of creme fraiche, it is quite acid and

a lot of cream and butter in this dish, the acidity really counter

acts it nicely. Whisk that up nicely. Now some calvados. It is

just like putting this in at the end. You can't put it in at the

beginning, it is so extensive. That's fine, all we can do is

garnish the dish up. A few of these button mushrooms. Then we will just

gently coat the top of the fish with this beautiful sauce.

I'm not going to put it all in there, I will serve most of the

sauce separately. A bit of parsley to smarten it all up a bit. Let's

see what the chefs think. Look at that.

What do you think? I think we can do it? That's what I think? Good on

you John! If any of the chefs are watching in

my restaurant, you won't be get be turbot for staff meal any time soon,

it is lobster tonight! One of my favourite pasta dishes is

penne carbonara. Before the famous Italian chef brings his milk box

outside and starts lecturing me, this is not traditional, instead of

the cheese we have Parmesan, and not pancetta, it should be baken.

Let's incorporate it in a dish. It can be done quickly. The origins

are said to have come from the Second World War. Round about when

I was out there. With the army ration pack from the Americans,

when they moored up in Italy this dish was invented. The Americans

used to be into noodles before pasta. Originally it was done with

noodles, egg yolks and cheese. This is kind of a slightly different one.

A way you can incorporate all manner of different stuff to the

same sort of sauce. When I was doing research about you, you

failed every single exam at school. I got an English GCSE, though.

have got an art GCSE. What good was. That all the famous artists are all

dead. What good was that to me. got a PE Russell, I got a GCSE in

PE. I think we went to the same school. Then you ended up working

in a franc tree, I went to catering college. Let me tell you about the

factory, it was singularly the most boring job ever invented for a

human being. The company was sauld -- called Sabre Repetition, the

clue is in the name. I had to pick up pieces of metal, put them into a

machine, watch the machine and the things popped out the other side, I

had to do that for 12 hours every night. How did you get into singing,

didn't that come from your grandfather who was classical

musician? My granddad used to play the piano. Fantastic pianist. I

entered a local talent competition in Manchester at a place called The

Railway Inn. I ended up, much to my surprise, winning the competition.

That was wherein essence I threw down the oily rag, went into my

manager and said I'm leaving the company. He said, leaving the

company, lad, what are you going to do. I said, I'm going to be a

singer! He said I'll see you next week, Russell! That was really the

start of it? That was the start of it. That was the start of my

apprenticeship. I spent ten years in the North West working mens'

club. That was tough. If you want to learn anything about the music

industry, do the working mens' clubs. They do say, a lot of this

music is the instant success, a lot of people, like yourselves and the

people who have been at it a long time, you have to do that to

appreciate the other stuff? I think you do. The industry is about

longevity, if it is gift wrapped and given too quick, you generally

find most of those artists don't last. The ones who have been around,

trod the boards, and done the hard work have a real appreciation of

what they have got. That sees you through the years. Ten years in

working mens' clubs sees that. Your other passion when you were younger

was football. But it was the football you didn't pursue it as a

career, that got you suddenly well known fame? I was never good enough,

unfortunately to play football. The closest I got to getting on the

turf at Old Trafford was singing, it was the very last game of the

season. It was when Manchester United won the treble, it was

Manchester United against Tottenham, I sang Nessun Dorma. Up until then

it was 60-07 people in backstreet clubs, here I was walking on the

theatre of dreams in front of 60,000 people. It was daunting

experience. I just remember that day being one of the pivitol

moments and the catalyst for my career. I remember walking on to

the middle of the pitch. You have the sense of Old Trafford with the

smell of the Bovril, and the meat and potato pies, mixed in with a

little bit of cigar smoke. It wasn't pleasant. What a career,

your first album went number one in the US and UK. First simultaneous

UK and US number one. It was an amazing thing. But the Old Trafford

thing gave me the platform. I got my first record deal as a result of

the performance there. All eight albums in the top ten. Pretty good

career for a guy who has never passed his first exam? The career

almost happened by accident as well. It all ends up, we have known about

your health issues and bits and pieces, this now is your back,

bigger and better than ever. You reckon because of what's happened

in the past, I have watched the DVD, it seems to me you are a better

singer now than you were ten years ago? I'm so pleased you said. That

it is all about passion and expression, and I feel, because of

the two illnesses, the brain tumours, I feel so much passion for

life now. I have infused, is a good word to use in a food programme. I

have infused that passion into my music, and my passion for life and

my appreciation of the fact that, you know, thank God I'm still here

and doing what I love. You are back, and tell us about this DVD. I

watched it last night, it was fabulous. You have the classics on

there, you do the classical stuff as well as the other things. I do a

mixture of stuff. You liked Bring Him Home. I love that track. That

is the first time I have performed it on this tour. It is a different

area of my voice. The night at the Albert Hall earmarked my return as

a performer. It is always fantastic to sing at the Royal Albert Hall,

acousticly, it is amazing to sing for one with a voice. It was a

really emotional evening. To get to where I got, it took a long time.

When I came back for that gig, it was emotional.

All captured in the DVD, which is out now. Out now! Out now!

missed the recipe egg yolks, cream, Parmesan cheese, parsley, hot penne

pasta, you pour it on there. A bit like what Glynn was doing with the

egg yolks, when you pour the hot pasta on to the sauce, it melts the

cheese, cooks the egg yolks and you glaze all the pasta in the sauce.

You see almost inantly, all that sauce is suddenly dissolved, you

don't get what you get in a lot of dishes, this lump of sauce at the

bottom of it. It glazes all the pasta and you get a beautiful

colour on there. You don't scramble the egg.

My girlfriend makes me a lot of pasta dishes, and yeah, we will

have to get this recipe. This will have to be on the menu. It will

definitely have to be. While I grate that on. Congratulations on

your purchase, because to cheer you up, you bought yourself an Aston

Martin? I love my cars, I figured after nearly dying twice, I owed

myself something. They should have given you one! I did try! Tell me

what you think of that? It looks great. Is this bacon? Pancetta?

Fancy bacon. I start each day with a bacon sandwich and brown sauce.

The difference between that and normal bacon is �5, it is dry cured.

The beige conis absolutely stunning. Congratulations with the DVD?

you very much. And the car, of course. What will we cook for cus

Russell at the end of the show, food heaven, basil and cream cheese

stuffed in the skin, spring genes and game chips on the side. A

proper Sunday roast, or it could be food hell, prawns and a selection

of prawn dim sum. Prawn and pork dumplings, pan frying whole king

prawns with a teryaki glaze. A little chilli dipping sauce. Glynn

what do you like the sound of? roast chicken. I love prawns, but

when you roast the chicken and serve it with the Condiments.

got the free tickets for the next gig! I was tempted by the prawns,

now I'm not so sure. You just want the free ticket as well. It will

cost you a lot of money this. You have to wait until the end of the

show to see the final result. We have reached decision day in The

Great British Menu grand final, the judge also announce the winners

later. They need to decide on the dessert course, they have the help

of Angela Hartnett. First up today a brassry chef, Chris Ferar, Howard

Jones, and all aipbs worth. I was called the Charley Wonka of

Belfast. It is Willie Wonka isn't it. He's convinced if he can hold

his nerve and execute the dish well he can stand a chance of a second

top three ranking. This contender has the other chefs worried.

Careful with that. I love the inside, you see the descriptions of

the results, it looks pretty. you could get a lemon icecream as

good as that in Italy, you would be pleased. It has just the right

texture. That meringue is right, it is toffee-ish, but not squishy.

is too overwhelmingly lemon. have a series of lovely textures,

different variations on lemon, but it actually leaves you quite clean

at the end of the meal. Newcomer Paul is up next with his quirky

taste of the fairground. On specially made carts he's serving

raspberry filled doing NUTs, toffee popcorn with coconut custard on

honeycomb lolly pops. Paul needs to work extremely hard, to make sure

every part of the dessert is executed to the best. How is the

fairground attraction. It is not fatal attraction.

It puts a smile on your face. honeycomb has a bit of white

chocolate on one side, and on the other side dark chocolate with more

nuts. The popping popcorn is absolutely the best thing, it is

amazing. This is a brilliant dessert, you feel you could eat it,

and eat it, and eat it. A huge accolade for Paul, can Hwell

perform as well. He's serving rhubarb tart. Is it any compote.

All of the flavours are in the tart. He adds basil, pass tashyo nuts,

and crackling to the strawberries and jelly. It would look better

without all the sugar work. pastry is breaking nicely, it is

cutting crunch. Ifrpblgt he has layered the rhubarb underneath it

all. The balance between the acidity and the fraud and the

creamy custard is better. I think it is really delicious, my only

fear is compared to the previous two the sharing element is you

slice it and pass it along. You are looking for a sense of occasion. I

think that's the fault in this dessert, brilliant as it is,

executed perfectly. Now the unflapable former champion

Lisa, and self-taught Aktar head into the kitchen. Last course of

the week. He's up against stiff competition. Returning winner Lisa

has seen her top starter and fish The other chefs also want to find

out how much of a threat Lisa's pavlova will be to their own

chances. What have we here? Like a hazelnut sugar. That sugar work is

already pretty wow. You can see the wow factor. She's done it again,

ain't she boys. Under the anxious gaze of her ap ponnents, Lisa

places her rasberries on the pavlovas and then the glaze, and

the sugar work. I really don't like the look of this thing at all. I

don't know what she's doing, it is just? She has put some spun sugar

work on it. It is a mess. It is now you have played around with it.

jelly is delicious, really sharp, beautiful texture. But, that's

about as far as it goes. The idea is then to help yourself with the

ice-cream. This is very dinner partyish, and this is very

fairground, so I don't think it really works. There is no excuse

for the pot, really. It could just be in a bowl. Every other one of

Lisa's dishes, there was a clear sense of direction, you knew what

she was aiming at, you knew the result she wanted to achieve. This,

you just simply don't know. You wonder what was going through her

mind. Aktar is next to be scrutinise, despite a mountain to

climb with the Indian inspired dessert.

He's overflowing with kf epbs. flavours are very simple. Nothing

too heavy. Hopefully top three. Aktar cramelises the sugar on the

mango, and places gold leaf on the panacottas, and lightly tries the

strawberry Sam mos is as, in a bid for thee at kality -- samosas, in a

bid for the theatrical, he sends it out. Is it a feast for the mouth as

well as the eyes. Look at that, like a little brulee. You look at

it and think it is a brew lai, but it is yoghurt, you could put the

mango through T it is a breakfast thing. It tastes nice, but it could

be better. The pastry on the samosa is delicate and fine. The panna

cotta has a great wobble on it, I don't like gold leaf, it should be

for books and ceilings. Connectionureally, as a chef, the

panna cotta is amazing, all I have in my mouth is cardamon, it is too

sweet. There are contrasts here. You shouldn't have to tell people

to have a bit, you shouldn't have to. That is the way I ate it. All

it requires is a little bit of intelligence to eat this pudding,

the trouble is, neither you nor Oliver are prepared to show it!

While you two areic abouter, I'm quietly hooverering it all up!

We're deep in the Black Country with Keith Floyd. Some prize-

winning faggots and beef in beer with black pudding on board a

narroboat. Stephen is new to this, we will break him in! I think it

may be shell shocked by the first EGG-sperience. That is what the

producer spends a week doing! You can see how he gets on live later

on. We will cooking for Russell at the end of the show, is it food

heaven, chicken, or food hell, prawns and a selection of dim sum.

Stephen, chicken or prawn dim sum? I like prawns and I like dim sum.

But chicken dinner is favourite of mine. Next is one of the unsung

heros of modern British cooking. His restaurant, the Hardwick in

South Wales is a true gastronomic gem, this is his first time cooking

with us, it is the great Mr Stephen Terry. I have been looking forward

to this, I love your food, it is traditional, rustic, with a little

twist? Absolutely. What is on the menu. We have the duck, the confit

eggs, confit in their own fat for five or six hours. This is the

salad of like a hash brown? It is great comfort food, good for

hangover. I always think Tabasco and Worcester sauce are good

and Worcester sauce are good hangover cures. The potatoes have

been steamed already, they will cook them again, we will turn them

up and fry them 180 to get them nice and crispy. We will get the

skin into the oven. The duck you can buy predone, it comes in the

fat. That is how it was traditionally made for preserving.

We use the legs because we buy whole ducks, I would recommend

daiing the legs. You can buy it in a jar already. It is done perfectly.

I will get the chicken livers on. They will go in and get some onion

too, I will get it on. There is a few elements in it, there is the

onion, the livers, we have the skin going in. Looking at your career,

you are a chef that is has been there and done it. In London when I

was training you were hugely well known in London, you moved out of

London and then came back again? went away for a little bit. I did a

stint up in Scotland with Nick Nairn. I went to France, did a lot

of work in America, a bit in Australia. Mostly in London. London

was for a good 15 years. You know the cannot teen working with Marco

Pierre White in the early part of his career, very exciting and a

real privilege and very hard work as well. But Coast was big for you?

Yes. You went there twice? I set it up for Oliver Paton, that was set

up and it was sort of quite ground- breaking really, because it was I

had made a conscious decision after working in Michelin-starred

restaurants for the majority of my career, I made a decision that I

didn't want to be under the pressure of starsa things like that.

That was a big thing at the time. remember I was only a young guy,

I'm only half the age of Stephen. You don't look it. My paper round

was massive. I was working in, I was doing Alastair Little's on 5th

straight. On my break, I ran round purposely just to read the menu at

Coast, because it was such a talked about things. That was you was it?

Looking through the window looking at you. It was such a creative menu,

it was froi grass and maple Sir rum, I was aware of -- syrup, I was

aware of Stephen's work. I took inspiration from Italy. I

discovered using polenta, and risotto, and knock key and things

like that, I -- gnocci and things like that, it saves putting a spud

in everything. It is a team effort, a great facility, the kitchen was

beautiful. Great design, me and the designer designed the restaurant.

It was ground-breaking, it was it all coming together and well

received by everybody. Jason worked under you? Howard Jones, Jason and

theeren to, all started in my kitchen, Dan Lepord he was the a

pastry chef for a while, they are great friends and have been since.

Absolutely fantastic. You are now in Wales, tell us about this then,

your place in Wales, you have had it six years? Six years last

Saturday. Started life as a country pub, we have now added eight luxury

rooms, they have been awarded five stars, a huge investment. It was

all about a team effort. It is just a...Did You yes or no for the

country in London? Always. Is that what drew you up there? I grew up

in the country, in Bedfordshire, it was always a desire to end up back

in the country. I never, ever saw myself staying in the city. It was

just always there, I had a lecturer at college who insisted that to go

to London was the only thing to do really. I followed that advice.

was really, back then? Absolutely. I remember writing about 40 letters

from college applying for a job, and every one I got back, apart

from one, was saying, no, not enough experience. I was like

obviously I'm writing from college. Unfortunately I got a job in a

restaurant in Chelsea, with a chef who had been previously at my

college. It went from there, really, it was a great opportunity. What

are we cooking here? I have the liver and skin in there. I will put

a little bit of Tabasco and Worcester sauce. And get the

potatoes. I have turned the fryer up. This is the hash bit, I take

it? Yes. How do you know when the liver is cooked. You cook them for

about three or four minutes, nice and pink. They haven't to be

stinking hot, they have to be cooked all the way through.

Sufficiently cook. You can cook it as much as you want. There are no

rules to this. How much Tabasco, how spicy do you like it. Hopefully

quite spicy, I have put quite a bit in there.

We have the salad, pomgran knit, celeriac, little radishs, Is the

food as accessible where you are? In London, you can pick up the

phone and give an order for anything you can think of and it

will be there in the morning. That is the beauty in London. It is on

the door ste. That is the difference out in the country, it

is wonderful to meet the producers. To see the suppliers, and to

promote them as well. And put their names on the shop window for their

project. In Hardwick that is what we pride ourselves on, it is local

ingredients, keeping the food miles down, and whatever we use we try it

use local ingredients. Not all of it will be, but we use some Spanish

ingredients and Italian, always in the season. You have a great larder.

A bit of truffle oil in there, salt and pepper. Mix it all together.

The thing with the truffle oil is you need it use it sparingly.

like the technique knocking the top off the pomgran knit. -- pomgran

knit. That was the only thing my dad go

grow, was radish. That is the only thing we grow it. That was part of

our staple diet in Salford, that was the only thing my dad go grow.

There were always the beans that were inevitablely stringy. They

taste so much better if you grow them yourself, they are full of

water and pepper. As they say in Wales, tidy. They say that

everywhere else than Wales too. There we are. A little bit of olive

oil, happy days. What's that dish called again? It is the confit duck

hash. We have the on yon, liver, skin in the middle, celeriac, rad

dish, in the salad. That was the long version, duck egg

hash. It looks delicious. What do you think? On the salad I have put

the celeriac on there, the radishes, parsley, pomeg rante, truffle oil.

Duck eggs are great. The OK is bigger, it is richer. It is the

texture as well. You crack it and it seeps into it, it is delicious.

It is a brunchy dish you can have. The voice has gone quiet! That is

absolutely stunning. Liver, which is Salford steak, we couldn't

afford steak in Salford, so growing up my mum would always give us

liver, and tell us that it was fillet steak. You are not going to

get any of it. Let's go back to Taunton to see what was chosen to

go with the stunning duck. Stephen, duck is one of those

marvellous ingredients that can go well with white or red wine, as

long as you pick the right styles. If I was just having the duck

confit hash on its own, I would go for this juicy red like this pinot

noir. But you have given us the fresh, crunchy salad to go with it,

that makes me head towards a white. The white I have chosen is the

Taste The Difference, Alsace Gewurztaminer 2010. The Alsace

region of France is famous for its fruity wines, it is the Alsace

Gewurztaminer grape is very good for meat served with salad. Not

only a rich, golden coloured, but this is richly scented, there is

peaches, lychees, rosewater, ginger, it is a really fragrant wine.

Although this wine is unOKed, it is richly fruity, there is a hint of

sweetness, it is that richness and ripeness that goes so well with the

duck meat, the livers, the fried onion and potato. On the finish,

there is a lovely lift, that fruity streak goes so well with the rad

dish and the lemon juefts salad. I love ducks -- the lemon juice salad.

I love duck meat, it is always a pleasure to find a wine to go with

It is a bargain for �8? I'm a great fan of it, with the spice in the

duck, it is a great compliment, nice a light with spice in it.

Traditionally done with spicy food. It is not a wine I would normally

go for, it works so well with the liver. You need food with it, it is

not a quaffable wine. You need food with it. It goes well with the

fatty duck. I can't stop smiling at that

moustache? You wait until I kiss you at the. The egg yolk again, it

filtered throw the programme, the use of it, is -- filtered through

the programme, the use of it. nearly time for the judges to

reveal who will be cooking at the The next three chefs into the

kitchen are main course champion, Tom, Andrew, still to win his first

top three, and first-timer, Michael. Tom will be the first to the pass.

He's serving strawberries and cream, pick your own, accompanied by

liquorice flavoured meringue, strawberry sauce and berry. Another

unassuming garnish from Tom. only is he letting the judges to

pick their own fruit, but he has the rest in sharing punnets. As Tom

brings his dessert to the pass, the other chefs feel the fear. I am

telling you what, that is frightening.

The garden has arrived! I wish I could grow strawberries like that,

mine never look like that. There we go. Some for you. Superabundance of

strawberries, I did want some PYO ones. This is fantastic dessert, it

is very interactive, we have had to share and do something for one

another. It is like being back in the playground, a pudding to play

with. I think it is great. The problem I have is I don't

particularly like the flavour of most of it. The jelly, I think, is

too strong. I think he has vinegar in there, there is some sort of

acidity there. We have a great concept, but we haven't got, I'm

afraid, a great pudding. Scotland's Michael Smith is next to serve,

he's hoping to make it a hat trick with oat meal and hazelnut

meringues. He spent all afternoon making the meringues needed to

construct his towers. His rivals watch anxiously, is he about to

pull another winner out of the bag. Do you think he's going to bribe

the judges with the whiskey. not. Michael finshes it off with

freeze dried rasberries, and shards of honeycomb and raspberry paper.

Just tell them to go crazy. It is like a hat, it is fabulous.

It is absolutely fabulous. Part of the genius of the dish is you have

to help yourself with your fingers, everybody has to reach out. It is

not can I serve you. It is grab for yourself. If you would be so kind

as to remove the bottle from the middle. The oat meal is right, it

really enhances it, it cuts the sweets in and gives the nuttiness,

very good. It has vulgarity, Blackpool Tower in meringue, not

the Eiffel Tower! It is faultless. Michael has gone to town on the

spirit of the competition. There are more gastronomic dishes but it

is not ungastronomic. Anybody who has this will go waddleing off in

the night having been seriously well fed. Andrew has to get a top

ranking today or has no chance of going to the banquet. He's hoping

the celebration of rhubarb and custard, with his dessert will be

the dish that gets him in the running.

Are you nervous. Not really. have seen mine and Lisas and the

others, what do you think so far? It is good again, high standard.

He puts pistachio cream and compote into the Yorkshire puddings, hoping

it is good enough to get the high parks he badly needs.

That is known as a celebration of Yorkshire rush bash.

-- rhubarb. What do you think? feel I have been back into the Jane

Austen novel. Fabulous. It is a smart idea. Not too sweet, and the

star an nice goes particularly well with rhubarb. I have taken a bite

of this little Yorkshire pudding, it is stuffed full of pistachio

custard. So far, so good. I have to say I have eaten my Yorkshire

pudding, that is the best thing I have eaten so far today. By and

large I'm against the mini-desserts on the thing, he has pulled it off.

I'm excited to try everything, it looks like it is going to be good.

The balance between the sharp fruit, and the creaminess, which is

essentially a part of any English dessert, that sense of indulgence.

He has silenced, you can't get much better. It is one of those things,

it makes a competition worthwhile for me! For the chefs the moment of

reckoning has arrived. It has been a long, hard, week. But we have

made uer decision. It gives us great pleasure to -- made our

decision, it gives us great pleasure to announce the dishes

that will make up the People's Banquet. I can reveal that the chef

going forward to the final banquet for the starter will be... Chris.

How's that Chris? I'm completely overwhelmed. Now, the fish course,

the winner of the fish course, going forward, to cook at the final

banquet is... Aktar. Well done.

So come on, tell us. I don't think it is cool for man to cry! There is

nothing wrong with a good cry, you know what the transformation of

that dish was amazing, beautiful. The main course will be cooked by...

Tom. You must be pleased? I'm very pleased, it was my one chance to

get to the banquet with that main course, I'm glad you liked it,

thank you. Finally, I can tell you that the winner of the pudding

course is... Paul! Well done, Paul. So the final banquet menu will

quick off with the highly original from Chris, season shake coronation

chicken. Followed by Aktar's exotic wild sea bass can coconut gravy,

soft shell crab and chutney. The quintessential British roast

showing with salt baked potatoes, and finally a nostalgic sweet treat,

the taste of the fairground. Four outstanding dishes, that celebrate

the joy of food for sharing. You can see how all the chefs get on

with the banquet on next week's show. Time to answer some of your

foody questions. Each caller will help us decide what Russell will be

eating at the end of the show. First on the line we have Sarah,

from your neck of the woods, Birmingham. Are you there? I am

there, yes. What is your question for us? My question is I have three

or four kilos of quins leftover, what else can I do with them after

jam. What can we do with qince? Peel them, cut them in four, keep

the peelings and core, put them in a tray, a bit of sugar syrup, star

anise, parchment paper, a low oven for five or six hours, they will

come out amazing, crimson colour, can you put them on something

savoury, sweet, crumble on top, serve them with ice-cream. A new

one for me. It sounds delicious. What dish would you like to see at

the end of the show, food heaven or food hell? For my favourite singer,

I'm definitely going for heaven. They love you the ladies. Alan are

you there? Hello. Where is Flintshire? In North Wales. What is

your question? Lamb's liver, a variation on how to cook lamb's

liver, there is only me in the household that will eat it. A dish

for yourself! First of all, find someone else to like lamb to share

it. You can gently half poach it, and take it out, brush it with

butter and grill it with loads of black pepper. You get a shallow pan,

drop it in, bring the temperature of the stock up slightly, take it

off and grill it off, rather than searing it. Or you could just roast

it or stew it. Put it in faggot. What dish would you like to see,

heaven or hell? I know Russell is a big Manchester United fan, I love

Chinese, it has to be hell! There you go. Anne, are you there? Hello.

What would you like to ask? I have just come back from France with

half a kilo of ceps, I would like recipes. Sounds good to me, what

would you do with them? Slice them up roast them in butter, make a

beautiful cep cream sauce with them, peel them, wash them and pickle

them and use as you want. I was going to suggest pickling and doing

them with roast duck for Christmas. Sugar, salt, pickling vinegar,

pouring it on to the roast. They freeze really well. They freeze

fantastic. There you go. That sound great. What dish would you like to

see? Food heaven, I think. Let's get on with this, it is the

omelette challenge. Usual rules apply. Glynn you are sitting there

at 24.08. Stephen who would you like to beat on the board?

Purnell! Beat the egg first! Usual rules apply, clocks on the screens.

neck. It is the concentration on their faces.

Make sure it is an omelette. That's pretty close, both of those. I love

it how you walk away going. I am IRA obviously proud of it!

Which bit! The bit on the pan or in there. But better be dam sure you

like the omelette. It is raw that is. You did it, not quicker, 28.2,

I had a moustache there. You get to take that and put it on your fridge.

I'm going to put you on the board. I think so James. That is a good

call. One half of it may be still cluking but I will put you on the

board. You did it in 27.44. So pretty good. Right there with Mr

Brian Turner. At least you're on the board. Will

Russell get his idea of food heaven, or food hell, prawns, the majority

of callers are food heaven, the guys in the studio have yet to make

their minds up. First a vintage performance from Keith Floyd, he's

celebrating the best of British there no monument to faggot in this

land, if it is good enough to eat, it is good enough to stand. Faggots

are so important in the West Country, there should be national

recognition of them. I have the faggot king here to tell me about

them. This is a cookery programme, you

have 30 seconds to explain to me all about faggots and Black Country

cooking, without mentioning the Black Country once. I will try that

Black Country once. I will try that now. Here in the area we are very

famous for our faggots and peas. In this particular area of the Black

Country. That's one. The faggots and peas are though as like

Yorkshire pudding is to Yorkshire. We are very proud of the

traditional Black Country food of faggots and peas. Right faggots and

peas, as created by The King, are precisely that. They are wonderful,

wonderful things. They are so wonderful that I'm going to have a

little taste of them, if I may. Every faggot either wears a tie,

and double breasted blazer, it is traditional. Thank you very much

Richard. Keep going. They love it when I do

things like that. You know, I had a late night last night, that's the

truth of it. I have a new plate, and a new bit of gravy, even that's

hot. In the sink there we have about 11 plates of half eaten

faggots, I haven't been too successful doing the simple tasks

of spooning delicious mushy peas on to a plate with a wonderful faggot

on it. Cooked and I can't eat them. Why did you give up the glittering

career in London as a chef, and come down here and cook the

wonderful faggot? I can't see anything wrong with coming back to

my roots in the Black Country and keeping alive the two traditional

things like faggots and peas that we are proud of in the area.

Faggots, mushy peas, a drop of real ale from the Black Country and

what's any better than that. couldn't be a lot better.

I have racked my brains to create this dish that some how reflects

the Black Country as I have seen it. Quite a difficult task. To make it

more difficult they have put me on a seven-foot wide narroboat, there

is no room here to manoeuvre at all. I reckon the secret for me was beer,

the Black Country beer is terribly good, I'm not a beer drinker, but

up here I have been swigging back a few different pints and enjoying

them very much indeed. I will fry some bits of meat, some stewing

steak, fried in collops. Getting those nicely brown. Now that they

are brown, over here we will transfer them into this other dish,

which has some good onions sizzling away in the bottom. A delicious

smell in the narrowboat, you mustn't call them barges, Captains

of narrowboats get upset if you call them barges. Pop that in there,

then a drop of excellent mild ale, turn the gas up to maximum, drop

the mild ale in like that. Then a little tiny bit of tomato puree.

Stew that round a few good English herbs, a sprig of parsley, a little

bit of thyme, and sage. They go in there. They bubble away.

For, oh, 20 minutes or so. When that's reduced, you then add

some excellent dark meat stock. Then you cover the whole thing, led

it simmer, that will all together take about two hours.

take about two hours. Come and have a little look. I have

fried away my black pudding and little beetroots, they are

succulent and ready now, lift that up a tiny bit. To top into, my beef,

which has been simmering in the beer and stock, and my thyme, bay

leaf, parsley, and sage. I have to put the beetroot and the black

pudding into the sauce there. Turn the gas up to maximum for a second,

so they can all absorb their individual flavours. Witness the

interesting colours in here. Can we see the purple and the beef and the

black. That is my Black Country dish, I think. The only way to test

anything like this is to ask a knowledgeable man from the region

to try it. How we get out of the sequence to get the guy who is

driving to cup and taste this, while you think how to do that, I'm

going to pick this up, tip it into my lovely white dish. I like food

to be the star of the whole thing. A delightful arrangement of colours

and flavours. A few chiefs on top. That, I think, sort of sums it up.

Beef, simmered in beer, beetroot, the kind of thing that grows out of

lovely sooty black oil, and the black pudding.

One very small step for a person. There we are, a dish I'm incredibly

proud of if you are not too busy pulling the boat in. They do get me

doing some very silly things on the programme. It is not easy cooking

on a narrowboat, with a couple of knives and forks, he will probably

tell me he's a vegetarian or something strange like that.

quite. Beef stewed in beer, with beetroot and black pudding, my

interpretation of a dish from the area. It has all the makings. Let's

have a do. You must tell me precisely what you think? That's

very nice. I could sit down and eat this, definitely. You go ahead.

With that I shall lead you. Thank you very much for the lovely ride.

Much obliged. Of course there will be another

classic Floyd film on next week's show. First, will Russell face food

heaven or hell. Everyone has made their finds up, food heaven, roast

chicken, roasted with all the trimmings, food hell would be a

pile of prawns turned into a classic dim sum with a chilli

dipping sauce. These lot more or less had the casting vote. It was

2-1 heaven. You can thank them it is 5-2 to chicken. You are going to

have this. We will lose the prawns out of the way. This one, what we

will do is get the bacon on first off, I want to get that gently

frying away. It was only Laura that changed her mind, she wanted the

prawns at the end of it. We have the chiben, to turn it into

something different, we will loosen the skin underneath the chicken

breast. It is not the most pleasant thing to do. You look like you're

enjoying yourself, chef. We have done our chicken. You just carry on

and do the classic game chips which we have over there. We want some

basil. Which I'm just going to chop up. So we get this nice and fine. I

will mix it with a bit of cream cheese. Is there anything I can do.

Yeah there is. You can keep your eye on that bacon. You can pop that

littlek in there in that pan. That would be great. I'm putting

the stuffing in the oven. The pan without the sieve. A classic bread

sauce, in there we will have some onion, which we can infuse in there

as well. In the milk we have some bay leaves, cloves and peppercorns.

Normally you have stood them in the onion. You have to stop that from

burning. Sorry, I don't want to shake this around. It is not very

good, is it. Have another go. As my dad said,

it's just as well I can sing, I can't do anything else! We will

take this, this is a different way to defer chicken or roast chicken.

This is cream cheese, and basil, what we do with this is. Thank you

chef. I need water in there, and water over there and butter there.

We cook the cabbage in water and butter. What we do with that, look,

we take this cream cheese, put it under the skin, like that. And then

you fold the skin over and mould this over the top. It is a

different way of doing stuffing. But the stuffing always goes in

this end, it never goes in the central cavity there. Stuffing

always in the neck end. Why? Because it means the chicken is too

dense, if you cook it traditionally it will be raw in the centre, you

need to let the air circulate inside. You are doing a grand job.

A pan shaking routine. The game chips are going in.

Let's get our chicken on, some salt. Just a little bit of butter. Wine,

stock. It is going to go in, we roast this in the oven. Thank you

very much. We have our stuffing in there as well. That will roast a

good hour and 15 minutes, keeping it a bested. We can pass -- basted,

we can pass that over there. The cabbage is looking good. Lovely.

The bacon smells nice there Russell. It is all about co-operation and

team work. Just like the Second World War! Can I move you over

there, we are going to do a proper gravy. A little bit of white wine,

the juices from the pan. You see this is how my dad used to do it.

You use the water from the cabbage. None of that fancy jus stuff,

proper gravy. And then we basically bring this to the boil, all the

juices so these bits from the pan will turn this nice and brown, that

is what we want. What do you thicken it up with. Nothing.

You could, if you mix a bit of butter and flour you can mix it and

do put it to, I put nothing. This is where my dad would get the

cornflour out. You reduce it a little bit, that's it. It is the

fat that emmuls fies the liquid. -- emulsifies the liquid in it.

Thanks for that. Do you want me to take this away. Portion up that,

cut me some steaks. We have one minute left. We will grab that.

Grab some of our stuffing please Stephen. We have our cabbage, which

is cooked. A little bit of water in there, nothing else. The chicken,

the leg, there a little bit of that. The chicken on there, that is the

stuffing inside as well. And proper stuffing this is. Bit of thigh.

spoonful of the bread sauce sits on the side. We have got some of this

gravy, the gravy. It smells grand. You will I have done is drain off a

little bit of the fat. You pour that over the top. Yeah. That has

no thickener in it. It is just a bit of the pan juice. A few of the

fancy game chips. That is the traditional way for the redcurrant

sauce, traditional with meat and roast game, you would have these

game chips, dive into that. Girls do you want to bring over the

glasses. To go with this, a Gerard Bertrand Minervois 2009 from

Waitrose, priced at �7.489. Another bargain and great wine. She's

definitely on form this week. I don't know if you'll get anything.

Once he's finish. It is supposed to be ladies first! Look, there you go.

Look at them. How is it? It is absolutely tremendous. There you go.

Thanks to Glynn Purnell and his moustache, Stephen Terry and