19/11/2016 Saturday Kitchen

I hope you're poised and ready for 90 minutes

I'm Angela Hartnett and this is Saturday Kitchen Live!

Joining me live in the studio today an "old boy", and a new boy.

The old boy is a former colleague of me and one of my best mates and

cooking, the lovely Jason Atherton. I am delighted to introduce

to the show the fantastic Michael Wignall, who is executive

head chef at the two Hello, how are you both feeling?

Ready for this morning? Good. Michael, what are you cooking? Blue

cheese mousse with crispy chicken wings, chestnut and pumpkin and a

little bit of white truffle and power. Man after my own heart, I

love that. Jason? Banning pork dish, roasted pork chop which we will

brighten, a Paul Cullen which we will slowly braise, creamy and a

fantastic dressing of lemon, breadcrumbs and toasted pine nuts.

They are delicious. I tasted them both in rehearsal, they are amazing.

We have fabulous clips from the archives with Rick Stein, the Hairy

Bikers, Ching-He Huang and Tom Kerridge. We have an amazing guest

today. She is multitalented. She's a star in Coronation Street

and the top BBC drama Lilies, but she's swapped the TV screen

for the music studio and released Welcome to the show

Catherine Tyldesley. How are you? I am good. I am

exhausted reading what you do. And you are a mother. There is a lot of

coffee involved. How world is the young one? 20 months now, growing

fast. Do you do all the cooking for him? I must admit, my husband is an

amazing cook, he does the majority but we both love cooking. What is

your favourite thing? What will be your food heaven? Lobster, I am a

really cheap date! Is that what Tom won you over with? I think I had it

one of the first times we went out and I was thinking, it is a Tuesday,

should I have lobster? Food hell, fishy

fish. Sardines, kippers. I think sardines would be the worst for me.

I love sardines. Did you have them tend when you were growing up,

sardine paste? My sister loves them, she had them on toast and the

smell... It is just not my thing. I prefer meaty fish like tuna steak.

For your food heaven I am going to make you a delicious lobster dish.

I'll saute the lobster, add fresh ginger, spring

And a lovely salad with steamed vegetables. The double Chinese

greens. -- beautiful Chinese greens. But if hell gets the vote,

I will make sardines on toast! I'll grill fresh sardines and serve

on soughdough toast with flamed Romano peppers, and garnish

with parsley and chilli. Apart from the sardines, that sounds

great. But you'll have to wait

until the end of the show to find If you'd like the chance to ask any

of us a question today And if we get to speak to you,

I'll also ask you if Catherine should have her food

heaven or food hell. But if you're watching us on catch

up, then please don't ring You can also get in touch

through social media Lets go. How are you? Good, thanks.

What is your dish called, what would you do and let's talk food

ingredients. Blue cheese mousse, Stilton, cream and butter. Colston

Bassett. Chicken wings, we sold them for an hour, wash them in cold water

and slow cook them in oil for about 2.5 hours, so really nice and soft,

pull the bone out, press them with a nice, hard press. And colour them in

the pan after. And this is like a Japanese seasoning. We have grown

Kayla Mueller garden, sesame seeds, Black sesame, nori, Wakame and sweet

paprika. Seasoning on top? Fantastic. And we have pickled

pumpkin and puree with all the trimmings. A light pickle, nice and

crunchy, nice bit of bite, finishing it off with greater chestnut,

pumpkin crunch which is quinoa, sesame seeds, a nice bit of crunch

and a bit of power. There is a lot to do, let's get cracking. Angela,

if you start with a pumpkin. If you do a centimetre days. Could you also

feel the pear, I will get on with the blue cheese mousse. This is your

first time on the show, you have recently... I say recently, at the

beginning of the year you move to Devon? We have been at Gidleigh for

ten months. Previously that was Michael Caines. And then obviously

the Michelin star, you have retained it. It came out in October. Yes,

which was a massive relief. It is a bit of a risk when you move

somewhere. You did have two stars, you are competent. At ten months is

not that long, I moved my stuff down with me so that part was easy. Have

you enjoyed being down there, getting involved with local

suppliers? It is amazing, it is a beautiful part of the country, it

rains too much but I am used about, coming from the north. That is just

the country, nothing to do with Debian! And you can pickle this

ahead? -- nothing to do with Devon. Are you quite into pickling, you

have those flavours with the seaweed, are you into that? Yes, all

the brining, we brine most of the meats, it is perfectly seasoned, it

does not bleed onto the plate, it is consistent. We look for consistency

in whatever we do. How do you change the style of food? Michael was two

star and all the rest, has it changed much? We have freedom the

restaurants, they are a lot more contemporary, a bit more... Did they

do a whole reef it? We have three restaurants all interlinked, it

still has the beautiful country house feel. Michael's food was

amazing, mine is different, a bit more modern, if you will. It fits in

with the restaurant. We will bring that to the boil now. Then we will

put the pumpkin into it, Cook it for about two minutes. I will do the

seaweed, I have the pear and the pickle. If you can't blitz that and

then I will wash the chicken. -- if you can. Do you like gadgets? Sort

of. I bet he has 20 of these! I have the older version of that, mine does

not have a touch-screen on it, it is broken with gaffer tape over it. So

this is seaweed from Devon? Yes, the only thing that is not is the nori.

Akala is from our garden, we have our own gardener. -- the Keylor is

from. That is the cheese mousse ready. I will put my butter into

there. I am burning the board. You can do this purely vegetarian, you

don't need the chicken wings? In the restaurant we had it on a while ago

as a savoury course, it did not have the chicken, it was a tiny portion

just as a Swede to save a sweet to savoury course. -- just as a sweet

to savoury course. Nice and crispy, everybody loves the chicken wing.

Unless you are vegetarian. I will turn mine off. They are making more

sound than us. And a little bit of paprika? Just a touch. Just for a

bit of spice. Where do you get this Japanese influence? As a cook, I

think it is really important to trouble. I travel extensively, I

have been doing a dinner in Singapore. I got married last year,

I went to Japan on honeymoon, I have always wanted to go there, so I took

my wife. Married last year, moved to a new restaurant and had a baby?

Don't get too busy! If you're going to do everything, you might as well

make it complicated. Did you say marry me, darling, let's have a baby

and moved to Devon? Because I know what chefs are like. She is Welsh

and quite bossy. She is the boss. Sounds like you need it. Are you

living on the Gidleigh Park estate? I bought a farm house just outside,

about 15 minutes away. So I had to cope with slow cookers and a nice

country kitchen. Do you have wellies by the door? Caps and stuff? I am

not a hat man but I have three types of wellies. Reminders how you did

the chicken? Confit age, take the bone out, president with a clean

tray on top, give it a couple of hours, you can do these the day

before, better overnight, skin side down, you don't even need oil.

Because it has the fat. Nice and crispy. Really, really easy.

Gidleigh has these amazing gardens and everything, will you eventually

get your own chickens and hands? Pigs? It would be really good to do

that, if you have poultry you get foxes and things, but we have yuzu

growing in the greenhouse, the garden is amazing, he loves it. You

are living the chef's dream. It is a beautiful part of the country. As a

city centre Sheth, you are in your kitchen, boxes just turn up that you

have ordered. -- a city centre Sheth. For you, everybody dreams

about. It is so nice as a family. Mice own lives being in the garden,

Alfie, we are growing our own vegetables. It teaches them respect

for food. -- my son loves being in the garden. Stop talking to Jason,

we have to do this! Just so much going on. You know me, three

portions on a plate, done. Pumpkin seeds, sesame seeds and the quinoa.

This is to add crunch? Yes. They are crisping up nicely. Another 30

seconds and they will be ready. How did you stuff yourself, did you get

a lot of your original team down? Yes, 12 of my original team, that

was brilliant. The kitchen was sorted. You must have been popular

when you walked out of the last place and took 20 of the stuff with

you! It just happens. They want to go with the Sheth.

If you would like to ask a question, then get this a call on the number

on screen. Calls are charged at your standard network rate. We are

starting to plate up. It is set up nicely. Takes about three hours to

set. In the fridge? Yes. No gelatine? Just butter, cream and

Stilton. You have the chicken wings. You have the pumpkin itself.

Perfect. What pumpkin is it? Devon Crown Prince. Local. Really nice,

very sweet. And you also have your pear, which you are going to keep

fresh. Chardonnay vinegar so it is not too harsh. You still have a

couple of other things to go on. That is chestnut. Are they from

Devon? Yes, Gidleigh chestnuts. They keep falling on the guests' cars

every day. And have we got the pear? A little bit of pear.

Beautiful. And finally? Finally a little bit of luxury, a bit of white

truffle. And the seaweed? The powder? A little bit of our own

seaweed. And was the white truffle brought in by your good self? Have

you blown the BBC budget? Don't say... You will not be invited back

ex-amazement what is this called? Blue cheese mousse with crispy

chicken wings, chestnuts and pickled pumpkin. Fantastic.

Let's go and try this. Are you happy, you like the look of this?

Very happy. This tick all the boxes? Wow. Looks amazing. Tuck in guys,

try it. Thank you. What do you think? Really lovely.

Yeah. OK. Michael, that's marvellous.

It needs a wine to go with it. We sent Susie to Dorking, first she's

gone fishing. This week I am in Dorking and on

such a beautiful day I couldn't resist popping in to this fisheries

which is one of the prettiest mixed fisheries in the country I am told.

Before I find some wines let's take a look around.

MUSIC Fers There are so many flavours and

textures in Michael's intricat dish that the first thing is to pick out

the key elements and those are the blue cheese mousse and the chicken

wings, both of which suit a very fruit-driven style of white wine.

One option that would also tie in with the diced pear is this Pinot

which is refreshing but also fruity. When I tried the dish at home it was

a richer style of wine that blew me away as an absolutely seamless match

and that wine was the colourful Passimento Pasqua from northern

Italy. The reason this wine tastes so good with Michael's dish is to do

with the way it's made. Because some of the grapes are dried before being

made into wine. That gives an intensity and ripeness that offsets

all the salty and savory elements of the recipe.

So this wine smells and tastes of honey and apricots and that balances

the creamy and salty blue cheese mousse and that seaweed seasoning

perfectly. The nature of the fruit here, which is very much yellow

fruit, is ideal for the pure, and pickled pumpkin as well as the

caramelised chicken wings. Although there is ripeness here, it is still

refreshing and elegant enough for this superstylish dish. Michael, I

have to say I absolutely love your dish. And I love this wine. For me

they are together a match made in heaven.

Cheers! So, do you like this, Michael? Yeah,

it's lovely. Nice bit of acidity, little bit of sweetness, as well,

perfect with the pumpkin. Really nice. What do you think, Jason It's

great. Beautiful match. It's a clean flavour, blue cheese with sometimes

overpower stuff but it goes well. What about you, do you like wine? I

do. It's really nice and warm. The honey is definitely coming through,

it's lovely. Jason, what are you cooking later? I have a beautiful

pork dish, roast off the pork chop, and with that I have a beautiful

little toasted pinenut dressing. It's so nice. They're all so nice. I

had a whole meal this morning there is still time for you to ask a

question. And there's still time

for you at home to ask us Or you can tweet us a question

using the hashtag #saturdaykitchen. Time now to join Rick Stein one

of his foodie journeys. He's in the Navarre

region, the vegetable The sun is three times as hot now

as it was in damp rainy Galicia where I started my journey

over a fortnight ago. Navarra is blessed with

an extremely fertile landscape. It has the damp west wind

from where I've just come from, the protection of the Pyrenees

to the north and the warmth of the Mediterranean breezes coming

from the east, and to top it all, you've got the water

from the mighty river Ebro. And that's why the region is known

as the vegetable capital of Spain.' The flat land of rich alluvial soil

has been chopped into small The town of Tudela is the commercial

centre of this garden of Spain. It was founded by the Romans

and like virtually the whole of Spain, once Rome fell,

it was governed for centuries It's a rare thing to see

three distinctive styles of architecture nestling together,

separated by hundreds of years - In fact, it was the Romans who named

this river the Ebro. 'Today, I'm meeting Floren

and his wife Mercedes - 'vegetable growers who supply

some of the top chefs 'Chefs who really put Spain

on the culinary map.' Artichokes. I just discovered you supply

Ferran Adria and Juan Mari Arzac He start 25 years ago,

so when Juan Mari is not so famous, Ferran Adria is not so famous,

they start too. So they, all of them start together,

so they grow up together. So you're all a formation

of the nouvelle cucina? Floren and Mercedes had the perfect

dish to show off their selection of vegetables - a minestra,

which is like a thick soup made There are runner beans,

which take about 30 seconds to blanch, and Floren chops

up some borage stalks. Next he shows me how he prepares

the young, freshly They're soft enough to be peeled

and the flower part of the tip These artichokes, we

cook yesterday. How come they're this

sort of turquoise green? I don't think I can

do a recipe for it! I've got to get that,

I've got to take that back Now we're going to

clean the asparagus. We're going to show you how

we clean. I'm surprised Floren hasn't

got his name on it. He's going to present

to you his knife. He going to be your partner

in your trip, so... 'The asparagus will take about five

minutes to soften 'and Floren is ready to start the final part

of the process. 'He's frying off onions,

again picked a minute ago from his huerta, 'along with some

young tender garlic stalks, 'and all at that stage straight out

of the ground. 'Now he adds flour because

a minestra is quite thick. 'That will absorb some

of the oil while it cooks out. 'He uses a cup full of water

from the asparagus 'and another from the electric soup.' I mean,

that is great. It looks a bit like something

out of science fiction, but I mean that will give

the finished minestra such a lovely 'The thing about this

dish is that you use whatever is in season,

'when it's just 'And I think it's a great thing

to cook in an allotment - 'Sweet and tender, they'll

take seconds to soften. 'The Spanish love their

fat white asparagus. 'I just somehow can't believe it!'

'Then more runner beans. One of my favourite

vegetables, fresh and young. 'and lastly tiny peas,

which Floren calls the caviar of the land.' It's lovely watching

this in this allotment, lovely cooking outdoors, you know,

cos it seems right you can go and pick the artichokes

or the broad beans. You know, the queen

of the vegetable, right? Well, he have long

hair, so maybe...! Well, it's time for lunch,

and that I'm pleased to say means Although not as famous

as its neighbour Rioja, I think the wines here in Navarra

are just as good. You see what I mean

about this dish? I hope to see you next time

you have your house here. 'Well, mi casa su casa,

that's if you're ever And there's more of his

Spanish journey next week. Although Rick was in Spain,

the soup he cooked was actually a traditional Italian dish,

minestra, and I'm going to show you another seasonal,

traditional Italian soup now. It's a white been soup with

beautiful vegetables and a little cheese on toast, as well. Grjous.

First time we have met. Tell me about yourself. You are obviously

doing - you have just released an album. Amazing. The album came out

last week it's called Rise. It's predominantly jazz. I grew up around

that. My grandad was an amazing singer. All the old school stuff.

Ella Fitzgerald, Doris Day, things like that heavily influenced me.

When you first started getting into, excuse the word, show business, were

you touring clubs with your grandfather? My dad was kind of my

roadie, I didn't drive at the time. Every Friday and Saturday we spent

doing the working men's club, bingo, doing the rounds. I thought you were

going to say sardines on toast and that put you off! Pasta and peas,

brilliant. Did you leave school and go I want to be an actress, were you

watching Corrie as a kid and thought I want to do that, how did it come

about? I always wanted to be an actress and singer from a young age.

It was one of those annoying children that didn't shut up. You

performed at Christmas, didn't you? Yeah. Used to drag my sister into it

and she hated every moment of it. Fantastic.

I have watched Corrie all my life, that was a huge ambition of mine to

at some point be part of the show. At the moment for you, we were

chatting earlier, I said how many days a week, you are the big thing

at the moment, a huge storiline. Our new producer is amazing and the

story lines are fantastic. Some real treats coming up over Christmas.

Yeah, my character Eva, she's kind of involved in a bit of a love

triangle at the moment. Her other half Aidan played by the lovely

Shane Ward is confused which way to go. Torn between you, outrageous,

there's something wrong here? He kind of loves them both. One of

those selfish men. Greedy, that's what he is! Honestly, you lot have a

lot to answer for, especially what's happened recently, but we won't go

into that! When you read the script do you sometimes think that's not

her, I wouldn't do that like her? Every day. She's much more feisty

than I am. It's a huge part of the appeal of playing Eva, some of the

stuff she does is pretty outrageous. I think I have poured five or six

pints over people's heads over the years, it's like therapy playing

Eva. Fabulous. Do you think of Tom sometimes when you do that and say

that's for not cooking me lobster last night! Sometimes. Why the

singing now, obviously you are still in Corry, how did you find time to

do an album? I have always sang, like I say, from years ago I have

always sang. So, the opportunity came up. I was kind of missing the

live performance aspect a little bit so I decided I wanted to do a few

live gigs so I am at the Lowry Theatre in Salford on 3 December.

Then at the St James Theatre here in London on 23 December which is fab.

The opportunity arose. So, doing an album is something I promised my

grandad, God rest his soul, that I would always do. It was on my bucket

list. The opportunity came up and I thought amazing, so, yeah, that's

how it came about. You are pleased, it's jazzy, I was listening to bits

before. It's a thing I would embarrassingly, not play your song,

but I would be singing loudly in the car, people would be let's hear the

music! It's one of those albums you can put on a dinner party and have a

lovely dmras of wine and some gorgeous soup perhaps. Fabulous. I

am loving you. Very chilled.

It is timeless music. It is my favourite stuff. It is passed on to

the generations. The last song on the album, Baby My, is what I used

to sing to Alfie when I was pregnant, I sing him to sleep with

it most nights. Dumbo, a big Disney fan. He is probably bored to tears

with it. That is a really important song for me. When you go home and

make this for Alfie and Tom, carrot, celery, onion, garlic and chilli

sweated off in the pan. White beans, you can get the tinned ones or the

fresh dried ones which you soak overnight and cook in stock with

some hammer in it if you want, then we will add some lovely chicken

stock. But you could make it totally vegetarian if you want to. That is

it. I have put the chicken in there, but you could make a vegetarian, you

can leave the cheese for vegetarian cheese. I always have these things.

Years ago chefs were so bad, we would say, vegetarians, give them a

vegetarian risotto and make it with mushroom stock, but we are much

better now! That is good to hear! Just a clarification, I have never

done that. My mum loves cooking for her son, the prodigal son,

everything is amazing. She made a beautiful soup for him and his wife,

there was pork in it and Nicole is a vegetarian. She says, don't worry,

it'll be fine, she will never notice. You just think, mum, that is

not the way to do it. That is what my dad would do. He is really big on

meat, he would probably eat roadkill if he could. Just before we finish,

we will add some kale and parsley. This is packed full of goodness. I

was introducing Jason to the term rider, what you expect in your

dressing room, he is now fascinated by it and will demand it. Are you

demanding? You seem so lovely at nice that I can't believe it. Just a

bit of water and coffee. You need to be a bit more demanding on the

Coronation Street set. Do you have fancy caravans? I would not call

them fancy. They are all right. 34-macro people, it is my dream. I

will get one parked outside the restaurant. Come and get me when you

need me, or just call my rider! The person is not the rider. You did not

explain it properly. I will introduce you to mine, you will be

fine. A little bit of cheese, some Gruyere and Parmesan. Lovely cheese

on toast but would work with blue cheese if you had that as well. Zip

that under the grill. I suppose the great beauty, you're filming in

Manchester, you live in Manchester, you get to see Archie a lot. Alfie.

Alfie, excuse me. I am less than ten minutes away from the studio, if I

need my cuddle fix I can go home. Do you bring him on set? A few times.

He adores Shane Ward, he loves listening to his music and is

obsessed with him, when he saw him in real life he was like, Shane!

Shane was singing to him and he was mesmerised. Do you think he will

become a little actor? He is very musical, when I have taken him to

band rehearsals he is mesmerised by musical instruments and loves to

dance. I think there is a little bit of a performer in him. I have taught

in jazz hands but Tom is like, no, they are goalie fans. Darragh Askew

usable today, the other Mancunian girl? I am not a massive follower of

football but I am a United fan. It was lovely to meet you as an Arsenal

fan. It was going so well, you were so lovely. Lovely being on kale

minestra. And some cheese on toast on the side. That is gorgeous, great

on a cold day like today. Do you want heaven or hell, lobster or

sardines? Please, guys, happen. Please.

So what will I be making for Catherine at the end of the show?

It could be her food heaven, lobster.

I am going to make you a delicious lobster dish.

I'll saute the lobster, add fresh ginger, spring

Soy sauce, sesame, beautiful. Steamed greens on the side.

But if hell gets the vote, I will make sardines on toast!

I am quite happy with hell, because I want that.

I'll grill fresh sardines and serve on soughdough toast

with flamed Romano peppers, and garnish with parsley and chilli.

And winter slaw the side. -- on the side.

But you'll have to wait until the end of the show to see

how our studio callers and chefs have voted!

Time now to catch up with Ching-He Huang on her

This week, she's left Ken Hom to make a visit to her family

but will her grandfather be impressed by her cooking?

The kitchen's just as my grandmother left it, and today, I'm cooking

some of her favourite dishes for the family.

The idea is to make a lunch in honour of my grandmother.

So, she used to make delicious hama, clams.

And prawns, she used to make drunken prawns -

And then my favourite is zongzi, which is bamboo sticky rice,

which my grandmother used to make for me, she was really

When you're cooking for so many, timing is crucial, so I've

We're starting with the most complicated dish -

These are dried Chinese mushrooms, they've already been stir-fried

But, of course, first, I pre-soaked just to soften them

So that's dried shrimp and some shallots, and it's all been already

sort of stir-fried with a little bit of soy sauce.

And then this is the rice, so stir-frying raw rice,

basically, just to get that fragrant, get lots

Next, shape the bamboo leaf into a cup, fill it with some rice,

a few pieces of braised pork belly, and another layer of rice.

Then secure the parcels with string before you boil them.

Now, the trick is to try and make them all the same size.

They're all going to cook in the same time.

I don't think my grandmother would approve, but one

And then what we do, we cook it.

Once it's cooked, you can use that knot to take it all out.

I think I'm going to start with the prawns first.

Next, I'm making one of my grandmother's signature

Get the wok nice and hot, add the prawns, a little ginger,

and a good splash of rice wine to get the shellfish nice and tipsy.

My grandmother used to make drunken prawns for us

when we were growing up, really tasty.

So, like, the bitter sweetness of the Shaoxing rice wine enhances

the sweetness of the prawns, and these are local river prawns.

My grandmother's speciality was seafood, so I'm making another

of her favourite dishes - fresh clams with Chinese basil,

Just keep cooking until a lot of the shells have opened up.

Once the food's ready, it's time to seat the guest

It's got the best flavour, it's got the flavour

They all think that this food is really similar

I'm really happy because my grandfather just

and, "It's got Grandmother's flavour."

My grandfather's really vulnerable, and I've never

My grandmother was an amazing woman, but she really groomed me to be

a cook, at such a young age, and I didn't really think it

would leave such an impression on me.

They all give their hats off to my grandmother.

You know, she was the cook, she was Exec Chef.

She was the best one out of all of them.

Now I really understand a bit of her more,

My food memory started here and I didn't think I'd grow up

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

Lovely stuff, and Ching will be reunited with Ken Hom next week

Tom Kerridge makes the king of desserts.

He's baking his ultimate sticky toffee pudding.

And it's almost omelette challenge time.

and make the fastest omelette? you are EGG-sperts in the kitchen

You must HEN-sure they are proper ones so no YOLK-ing around.

Enough, enough! He is pretty good and quite competitive.

And will Catherine get her food heaven, lobster?

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

Where have you been, I have not seen you for so long? How can me. You

always like, come out for dinner, but the phone does not ring, you

don't write any more, I am bereft. I will get the Paul Cullen, I will

brine it. If you can get the casserole on. -- I will get the pork

going. We as this in water, we Bryan it. -- we brine it. When you cook

it, it relaxes the meet more. This will be the lovely sage crumb. I

will get the verge. -- vegetables. It was a bit undercooked in

rehearsal, that is not good. We had sushi pork earlier excavation at

what have you been up to, a new restaurant opening? A new restaurant

opening on Monday, Temple And Sons, right next to City Unsocial, the

mission and starred restaurant in the City. The menu is loosely based

around good, honest British food. All the dishes are super good value

for money, very simple. Starters up to ?6, main courses between ?16 and

?20, you don't have to book in advance, turn up, gets an good food.

Brewing our own beer. Temple And Sons, the former Prime Minister from

the 1700s, he used to own the site and his business partner, Lord

Temple, they used to go to the inn that with their friends. Look at you

with the history! Got no choice when you had to come up with the name.

When you first go in everything is based around an Old Vic are toian

grocery store. When you walk in the bar is a counterof an old-fashioned

store. We can all the cocktails, when you order a cocktail it comes

from the Canary at the back, you open it yourself and power it in.

It's a lot of fun. We are having fun with it. All the food is cooked over

fire, so no gas, no electric in the kitchen. Everything is charcoal and

stuff like that. Why have you done that? It suits the concept. When

food is really simple it gives it maximum flavour. It's also one of

the reasons why I have done it. Also just to do something different.

Yeah. It's really sort of on trend at the moment, but it is a bit. Lots

of people... I always like to be trendy, you know that. I am looking

at your trendy clothes. There is me in my M top and there is you with

your Tom Ford. Where did it go wrong? We started off together in

Dubai. They were my Christmas present. You need to know this, we

have been in Dubai together, not as a couple, working together. Dubai

has more petrol stations than anywhere else in the planet because

oil is cheap. Right. So, two occasions she calls me... I think

it's one. No, two. Ang calls 2.00 in the morning, where she had been I

have no idea, that's another story. My mum's watching this, please.

She's run out of petrol, 57 petrol stations on a four-mile road and

she's runt of petrol. My boyfriend puts a can in the back of the car

now. We went to Afghanistan, and we were going to cook for the troops.

On the plane flying in and we have to put on our bulletproof jackets. I

said oh, this is really light. He goes, yeah, you have forgotten to

put the metal bits in. So we have history, we always had a great time

together. Let's recap. The vegetables in there. The pork in

there. Once it's nicely coloured, turn it over. For the sake of telly

we will speed it up. The wine in there. You are using white wine.

Yeah. You can use red. We have a nice white wine going in there.

Cover it with stock. OK then whack the lid on it and stick it in the

oven. How long would you cook that for? Two, two-and-a-half hours. Nice

and tender. Then with the magic of TV it looks like that when it's

cooked. Perfect. Then it's got that lovely colour. Then we are going to

use that for the sauce. Take all the sauce off. Then we end up with this.

Also all the bits you are not going to use you can break them down and

add it to pasta so you don't waste it. We drain the sauce off and throw

away the vegetables, I have been taught pass the veg through and it

acts as a thickener we are perfect. Obviously, once it's cooked you cool

it down and you will roll it. You end up with this. Here we have a

lovely bit of the collar, it's nice and tender. We rolled it in cling

film. You get lovely steaks. We are going to put those back through the

sauce. Into the sauce now, perfect. That's reduced. We will whack that

there. How do you come up within the concepts then, what made you come up

with the concept of the barbecue flavour or the roasting on the

grill? When we got a chance to do the restaurant and the landlords of

Tower 42 where it is said we have this site, we are interested in

doing a partnership with you so we looked at it and I examined the area

where the restaurant is going to be and looked at people's eating

behaviours in the area, in the City a lot of guys are looking for quick

lunches and ladies, of course. We wanted to provide something quick,

easy and tasty and accessible and good value. When you think about how

the City's changed when we first started cooking you were one side of

the square and I was the other, everyone from the City came in. Now

no one needs to travel because London's so insular. So many

restaurants, incredible. Explain this crumb. I have added the panko,

the Japanese bread crumbs. Chop that up briefly, add salt and lemon.

Extra olive oil and that's the dressing. It's that quick. You can

keep this, put it in an airtight container once you have made it. You

don't need to deep fry the tissue. What's going on! Interesting! You

don't want the tissue in there? No, no, we are fine without tissue! A

little concept for you. In Dubai I said to Angela before we opened, any

chance of getting the menu? Honestly, mum, if you are watching,

can I just say he is exaggerating, OK. That's so unfair. I am not going

to chop this up now to spite you. Now you are getting cheeky. OK, so

you cook that and rest it for a little bit. Then all of this, this

is obviously a restaurant dish but it can be done at home ahead. Yeah,

super easy. Is that all right or juice in with the crumb? A bit of

rind and juice if that's OK. Give that little bit of crunchy flavour.

I am beating up the mash. This will fill you full of horrors, but what

we do is we tack the potato, boil them very quickly, boil them slowly

in skins, peel them with gloves, push it through the back of your

hand and then weigh it so if it's a kilo of raw matter of potato, then

we add a kilo of fat. Butter and cream and you get this amazing

potato. That sounds amazing. So the plate is here, my love. OK we can

start. Plenty of time. Take a dollop of lovely creamy mash. I couldn't

find... I will let you away because I love you. Jason has been telling

stories about All Yours day. All I will say to you, car park... Gosh,

can't believe you are bringing that up! He is an avid golfer, guys.

Loves it. One time I was looking through security film I see Jason go

to the car and lifts up the lid. This is the truth. He takes out his

clubs and he is in the car park practising his swing. I thought he

has too much time on his hands that chef. He needs to get back in the

kitchen. We are even now! Can't tell any more bad stories about each

other. Beautiful. Crumb is going on top there. We will scatter those

over. This dish will be in the new restaurant? Absolutely. It's a

little bit of pork crackling. How would you do that? Explain that We

take the collar off, scrape it right back. Slowly cook it, it's a cheffy

thing. Cook it until it's nearly falling apart. Dry it out for about

12, 14 hours. Could you dry it in a low oven at home? Absolutely. It

makes lovely pork crackling to stick on top to give more fixture.

Fantastic. Name of the dish? That's my roasted, barbecued pork chop with

braised collar, creamy mash, pork crackling and a little bit of

dressing with pine nuts. Fantastic. Looks amazing.

OK. Hope you are after a little bit of pork there. Looks amazing. Happy.

Lovely. Right, breakfast. Go on, tuck in. It's a proper northern

portion. It's a starter. Yeah, this is a starter for me. I feel left

out, all northerners today. I am the southern lass. Amazing. It's so

soft. Do you cook a lot of meat, Catherine I don't generally cook a

lot of pork because I am never sure what to do flavour-wise. That's so

tender and flavoursome. I am going to try that. You could do the chops.

Gorgeous. Let's get back to Susie in Dorking. Oh, it's all going wrong!

She has chosen an amazing wine to go with Jason's perfect pork.

Jason's dish is a celebration of the glorious pig and all the different

ways it can be cooked and eaten. It also shows how versatile pork is

because this dish is almost as much at home with a red wine as a white.

In terms of red it needs something fresh, bright and juicy. So,

I am a big fan of white wine with pork. In this case to match

everything on the plate we need a wine that's medium bodied, gently

aromatic and fruity. For that I have chosen this delightful Fiano 2015

from the sunny south of Italy. Although the Brian on Jason's pork

is thoroughly washed off, there's still a bit of saltiness in this

recipe and that's why it needs a wine with plenty of ripe fruit. As

with many Italian whites there is a lovely herbal character here that

will pick up on the sage in Jason's dish. There's plenty of refreshing

acidity to cut through the richness of the pork collar, the sticky sauce

and that crackling. Then there is also an almond note that ties in

perfectly with the pine nut crumb and that hint of wood smoke. So,

Jason, here's to your delicious homage to the hog.

Do you like the wine? Lovely, it was great. Works really well with the

pork. Great match. You don't need to do red wine. It's delicious with the

white wine. Absolutely. Do you guys like it? Yeah, really crisp and

fresh. It's time to catch up with those

Hairy Bikers, Si and Dave. They're recreating one

of our favourite takeaways. Today in the best of British kitchen

we are focussing on a classic. A dish our Brits have been lapping up

out of foil containers for decades. We are cooking... Vindaloo! It's a

great dish. What was once seen as a young man's rite of passage as he

tries to eat the hottest curry on the menu. In fact, when cooked

properly a vindaloo is a sophisticated dish. Right, let's

begin the build of our vindaloo. What I am going to do is take this

lovely piece of lamb Antrim it a little bit. We are using shoulder of

lamb, it's great for curries, but you want a certain amount of fat in

it but it's best to trim off the stringy bits. Like the base of many

curries, it starts off with a pan of fried onions. Once you have chopped

the onions fry them until they're nicely brown.

Now, this is what we are going to do.

We have cut through this lovely piece of shoulder of lamb. We have

taken the sinew off. We will add two tablespoons of oil.

And 100 mils of red wine vinegar. Now the reason I am mentioning very

clearly the amount of vinegar that goes in, you need to measure it, it

cannot be done by eye. If you don't measure it, it becomes a bit too

vinegar-y and you want the flavours to balance. 100 mils. There we go.

About two teaspoons of salt. Then what we are going to do is going to

make sure that the lamb shoulder is combined with those three

ingredients. We are going to cover it in cling film and stick it in the

fridge and going to chill it down and marinade it for two hours. But

you will be pleased to hear you don't have to wait that long because

I have one that I have done earlier and I am going to go and get it.

Can we leave that overnight and have another vindaloo tomorrow?

Yes! Once it has marinated for a couple

of hours, take the lamb out the keep the marinade. We will use that to

add flavour later. In batches we will fry of the marinated shoulder

of lamb. We don't want to overcrowd the pan and we want, on the meter.

As soon as it is coloured, I will set it aside in the bowl. Dead

simple. That is what we are after. Next up, the vindaloo curry paste.

Roughly chop the medium-sized onion, chuck it into the food processor,

followed by six cloves of garlic, 25 grams of chopped ginger and three

big red chilies. And I will leave the seeds in. Just like Guy Fawkes,

mix together your explosives. One tablespoon of English mustard, one

tablespoon of Grand Cayman macro, one tablespoon of ground coriander,

one tablespoon paprika, two tablespoons of turmeric for colour

and two teaspoons of cayenne pepper. And to temperate, one teaspoon of

cinnamon. The spice and that should come with a health warning. Process

this to a paste. That is the paste. Wow! There seems to be a lot of

paste but, honestly, that is what you want your vindaloo. Hey, man!

Put that in with the onions, cook the paste off. Look at that! That

tends to kick up a little. This is what we are trying to get, a little

bit of gloss, a little bit of Browning, caramelised Asian. At that

point, take it out, set it aside, ready for the main curry. Beautiful.

Imprisoned the vindaloo. But the spices into the pot. Throw in the

meet with the spice, and arresting juicers. Give that a whisk. Now, the

spices are kissing and caressing the marinated braised lamb. If that does

not already look like a vindaloo, I will eat my own feet. It looks like

a vindaloo already. Place the reserved marinade back into the

vindaloo. Add half a litre of water. Just to make it even hotter! There

is not much chilli in there. Utters not matter. It is a slow build.

# I feel good... What appears to be essential, although I don't know

whether flavour will come from, bay leaves. It might be slightly choked

with flavour, but they may add something and it is in the recipe.

Two teaspoons of salt. One more stir, and then to keep the moisture

in, cover with baking parchment. Then it goes on to the oven at 180

degrees for 45 minutes. Peel 500 grams of potatoes and cut them into

chunks. It smells lovely. Now put the potatoes in. Look at the colour

of that! Then back into the oven for another hour.

Yes, look at that. Oh! That is a real vindaloo. Finish of the dish

with a sprig of coriander and naan bread on the side. Top with a little

ride to take the edge off the heat. -- top with a little raita. It is

just right, it is all that. Takeaway at its best. Tender lamb that melts

in the mouse at -- melts in the mouth and spices that erupt on the

tongue... The vindaloo is a king amongst curries.

I think that was just about hot enough.

Now, let's speak to some of you at home.

We have got callers calling, first up it is Ryan from Newcastle upon

Tyne, what is your question? Hello, Angela. A quick question in regards

to having a lot of black pudding and I wanted to be the staple of the

dish, I don't know what to do with it and I wondered what to do. I love

black pudding but I will hand it over to Jason Michael. I love it.

The great thing to do is put it in a full English breakfast, that is the

best. If you're looking for a starter, Marcia Dem, neeps and

tatties, make a crushed neeps and tatties at the bottom, break the

Brack pudding down, roast the snails, put it all in, make a ball,

pan fry it and said that on top. The dishes called Heaven and earth. Do

you like the sound about? Perfect. Michael? Dice it up, Madeira, pork,

reduce it, blended so it is silky smooth, a silky smooth puree,

garnish it with any meats, or just on its own with bread, makes it a

bit more refined, perfect. They like to complicated, I am saying just fry

an egg and put it on top. For the lovely Catherine, heaven or hell?

Heaven. One in the bag, Catherine. Catherine has a tweet?

Briony has five pigeon breasts, what should she do, please? Michael? 5%

brine, 5% salt and water, brine it overnight, dry it for another night

in a fridge, when you pan fry it, it does not curl up, seasoned

perfectly, the blood does not come out. Is that softer, then? A lot

softer, perfect. Briony, pigeons come with two breasts, what happened

to the sixth breast?! The same sort of thing, roast them really nicely,

seasonal berries like elderberries or blackberries, make a beautiful

dressing with pigeon source, some beautiful winter berries in season,

that macro winter leagues, leaves and berries on the top, winter

salad. They both sound delicious. Another tweet? Charlotte is cooking

steak for a family meal tonight and wants to know the perfect sauce. You

have asked some good people. Come on, Atherton? Charlotte, I love a

good steak, give me your address and I will be around and cook it for you

excavation that is a date. Pan fry it, give it a rest, that gives you

four or five minutes to make the sauce, Dijon mustard, mushrooms,

roast them in the fat from the state, onion, cook it down, blues of

your choice, brandy or cognac or whiskey or something. Stark, reduce,

cream and butter, the perfect steak sauce. Michael? Tarragon, deglaze

the pan with white wine, tarragon, reduce it down, steak back into it,

spoon it over, nice and fresh, no fat or anything, leave it in the

natural juices with the sharpness of the tarragon. It is all about the

state and the natural juices. We have another caller, Heather from

Leeds. I would like an alternative to Turkey for Christmas Day, and I

cook for nine people. Do you like Turkey, Michael? Is that your

Christmas staple? I detest it. It is the only day I have to cook it, my

wife loves it. What would you do with it, or an alternative to it?

Goose is always good, or you can't beat a rib of beef. For that amount

of people, forget about it, put it on the barbecue outside and just

carve it away. Now you are a country guy, you can put it in the Aga and

you are done. For about four days, it takes 20 minutes to make

chocolate! It always amazes me that instead of the turkey, people want

to get a dark, sorry, a chicken filled with a duck, filled with the

quail, you get this thing all stuck together, it looks like

Frankenstein. Don't do that. Take a lovely dark, dark is such a

wonderful meat, steam at first, everybody roasted straightaway but

steam at first to render the fat down, score it, it is half cooked,

ready for quick states that you do not spend all day in the kitchen.

Make your garnish is, your Brussels etc, a beautiful fruit sauce, honey,

lavender, stick it in the oven for about an hour and 35 minutes and you

have the perfect roast duck. When I cooked duck for Christmas Day my

mother said, I think we need Turkey next year, Angela. It was like

Peking duck, it was quite roasted excavation at heaven or hell?

Definitely heaven. That is two in the bag. Simon from the Netherlands,

what would you like to ask? Good morning. I was given a pig's head

yesterday, I would like to know what I can use it for and how I can use

it. Interesting that you were randomly given a pig 's head, that

is another question. Michael, what you would do? Boiler like my mother

used to do and make a proper northern pea and ham soup. -- boil

it like. Simon, you need better mates. My friends normally buy

Macromedia beer or some nice wine. With that pig's heads, while it's in

chicken stock, star anise, Thai, cloves, garlic, lemon grass,

aromatics, vegetables. Bracelets, take all the jowls and cheeks out

etc, roast it, back in the stock and the vegetables, reduce it so it is

sticky and serve it with mashed potato. Heaven or hell? It's got to

be heaven. Why does nobody want the sardines?

It's time for the omelette challenge.

Let's go, come on. You know you want to. It is amazing. Michael, he is

quite competitive, the old Atherton. In rehearsal he told me he has been

doing it every day. Every day. Anybody who has had the omelette at

Gidleigh Park for the last month, it has been cooked by Michael. On

18.96, quite competitive. Have you got white troubles? If you put that

in, that is it. You must use three eggs but feel

free to use anything else Butter, cheese, anything.

in front of you to make them The clocks stop when your

omelette hits the plates. Let's put the clocks on the screen

for everyone at home, please. Very compact at it. Oh, my lord! --

very competitive. Come on, that does not look like an

omelette, Atherton. Oh, my goodness! Seriously? You jeopardise my cooking

career every time I do this. I really did forget to add the words

make it look like and on that and Scrabble Dijks. Michael, I gave you

this to do it, I will put it on top. A little bit of that. That is

cheating. I mean, even with the white trouble... Did you put any

salt in it, any seasoning? That, to me... It is not an

omelette. I am not even quite sure this is cooked, love. In the darkest

depths of Serbia, this is a speciality dish. Is this a mad

Mongolian omelette that you found? Now I will upset at that cuisine! I

am embarrassed you, chef. If you dig deep enough, it is cooked somewhere.

That is not an omelette, that is raw with a bit of cooked egg.

Outrageous. Michael, even though it is your first time and I love you

and your food and even if I put the white trouble on, you are going in

the bin. What about that, that is cooked? I am feeling the power.

Atherton, you are going in the bin. That will be one of the early times

I say that in my career about you. The amount of mission and stars

between you, shameful. It is worth going in the bin for a bit of your

jazz. This is Catherine's music, fabulous. I love this song as well.

Amazing, this is a Carpenters classic. My dad introduced me to the

Carpenters, Barb. A fabulous song. So will Catherine get her food

heaven, lobster with spring Or her food hell, sardines

on sourdough toast? Not at the moment because people are

voting against me! We'll find out which one you're

getting after Tom Kerridge makes the king of desserts,

a sticky toffee pudding. What better way to round off a great

dinner than with a classic British pudding? I am going to show you my

twist on an all-time favourite. Trust me, you will always have room

for this pud. This is my version of sticky toffee

pudding. With my ultimate toffee sauce.

First thing we are going to do, water and rum.

This will make a lovely boozy base for the puds. One van I will will

pod. A little tip with vanilla, don't store it in the fridge. It

tends to dry it out. It's in the seeds and stick the pod in for an

extra whack of flavour. Bring the whole lot to the boil.

Next job is to chop rich sticky dates.

The dates for this dish are really important. They give a beautiful

kind of sticky toffee flavour going on. Everything about this dish comes

from the dark side. It's got dates, unrefined sugar, rum, bananas. It's

amazing. Then just power the hot rum and

vanilla mix over the dates. What will happen is it's like

getting into a warm bath, they'll sit there and they'll absorb that

lovely flavour. Whilst they do their thing, get the pudding batter

together. It's just 150 grams of plain four and two teaspoon of

bicarb for a lift. Give that a quick sieve. Get some air into it. Dark

brown sugar, it's that unrefined flavour that comes from it, it

smells bitter but when you cook it it goes really rich. And softened

butter creamed together until light and fluffy.

Then we are going to add three eggs. One by one.

If you chuck them all in at once the mix might split. Then tip in the

flour and bicarb. Turn the machine back on, very, very gently. If you

do it too quickly you will get clouds of flour.

I have learned that from experience! Another quick mix and it's ready for

the boozy dates. They've taken off that lovely flavour of rum and

vanilla. Smells amazing. We are going to power it in.

Then fold it all together. Then just power the mix into

buttered and floured moulds. You can do this in one big loaf tin but

feels a little bit more special as an individual dessert if you have

people coming round. Then it's into a preheated oven ash

12-15 minutes. Whilst there in the oven we will

have a clean down and we will make the ultimate toffee sauce. It's well

tasty over ice-cream or fruit salad and it makes these puddings hard to

resist. It's 175 grams of demerera sugar, butter, generous drizzle of

thick black treacle and golden syrup. This is not a dessert to hold

back on! Bring to the boil and simmer until

they become a dark caramel. Then in with double cream, give it a whisk

and a good pinch of salt for a cheeky salted caramel finish.

The sauce is done and that's proper lush. Puddings are ready.

To finish it and make it super special, we are going to garnish it

up with caramelised banana. This looks fiddly and a bit of a

pain, but I am telling you, this will be the ultimate topping to your

amazing sticky toffee pudding. I am going to layer on sliced bananas all

around the outside. Give them a generous sprinkling of

sugar and then we grab the best toy of all. You can get this from any

DIY store. But don't worry, a kitchen blow

torch or a super hot grill will get the job done. Sticky toffee pudding

with toffee sauce and caramelised banana. Amazing.

Right, time to find out whether Catherine is getting her

Three people went for heaven. Unless we rigged it... Food hell was the

sardines, we were going to do them with salsa, pepper, spring onion and

chilli and serve on sourdough. Or food heaven, lobster serve it with a

spring onions and ginger, rice wine vinegar and Sesame oil and some

steamed vegetables, Chinese cabbage with fish sauce and soy sauce. You

are happy you have that? She won it. You were too nice to her and the

listeners were too nice. Let's go out, out of the way. Honestly, you

are loved by the British public. It's only because I love sardines. I

will give the boys the lobster to do. Jason, if you don't mind doing

the lobster. Get rid of that as well, Michael. I am really glad I

got lobster, when I eat out on a special occasion I always order it

but I have never actually cooked it. Right. What we have done is, you see

here the colour's changed. Normally it's a blue dark colour. We have

cooked it before. All we are going to do is sautee it in the pan. If

you went somewhere, like if you were in China or somewhere or really

authentic a lovely stir fry with lobster they would have it raw. You

would have the lobster shell and the meat in. You cook it like that.

Isle start off with a little bit of ginger. This is going to be in your

rider. We will make Coronation Street do this lovely dish. And

again it's healthy. Or when you go to London next and doing your tour

you should ask for it to be in the dressing room 100%, I need to up my

maintenance. Chop this up? Yeah, and keep the nice shell. Sesame in

there. I love the smell of Sesame. And ginger in there. Album released

in time for Christmas, happy with everything? Yes, fits perfectly in

one's stocking. Brilliant, love that. Exactly.

Remind me of the name. It's called Rise. Guys, if you haven't any

Christmas presents, if you are like me and Jason you won't have got them

yet. That's how life has changed. I remember getting an orange and a

walnut. That's the difference. Now you get CDs. My 11-year-old has the

iPad out with a list. You are lucky still with yours, he is young, he

doesn't anticipate what he is going to have to get for Christmas. Kids

are so hi-tech now. Do you remember that, I was talking the other day to

someone I used - I used to have a mixed tapes. You are too young. No,

I used to do mixed tapes. On a Sunday night when it was Radio 1,

the countdown charts you would have - you are too young for this by the

way, get a tape recorder and me and my sister would be waiting for the

voice to stop and you would record it. On to the next one. I used to do

that. You didn't want the DJ's voice in it. That was the thing. I said

the word the other day in the kitchen, you need to help improve

your English is get a cassettee, the whole kitchen went, what's that? I

said I feel like I need a Walkman the other day. We have the stir fry

in there, spring onions, soy sauce and Sesame. Now we are going to put

in our lobster. Get the plate, Jason. Guys, this is what happens

when you cook with male chefs, if you could clean up around you boys.

No problem. We are going to put the Pak Choi in there. Smells amazing.

Then we will put more, we will really get that soy sauce flavour.

Tiny little bit of sugar, as well. I think that works with it. Finally to

finish we are going to put a bit of stock in and that just does it.

What's the stock? A chicken stock. You can use fish if you want. A lot

of people, don't know about you guys, but everyone is obsessed with

stock which is great and we should use loads, but to be honest water is

fine. Sometimes we all get obsessed that we have to have stock and the

rest of it. Right, put the shells on there guys. Both? Yeah, both shells

and we will fill that up as soon as the Pak Choi has wilted down a

little bit and we will finish it with the spring onion.

Look at the colour, it's beautiful. Amazing. I have just had a tweet

come through, someone's asking, rhubarb left over, what would you

do? If it's the tougher summer one, not the Yorkshire stuff, on the

stove with sugar, really slowly, get a lovely clear rhubarb juice and you

can freeze it and use it as a gel or drinking. Lovely colour, as well.

100 grams of sugar per kilo and it's perfect. Lovely. I love rhubarb. One

more coming through, leg of goat. That's one of my favourite meats at

the moment. It's delicious. What would you do with that? It makes a

fantastic curry. Thai green, ginger, garlic, lemongrass. Note I am still

clearing down! FYI! We will give you a hand. No, you two stay there.

Carry on talking about the goat. It's fine. Do as we are told. Try

that, see if you need something else.

For Christmas Day you could do something with lobster because it's

a treat and expensive. You are right. You could make it decadent

and stuff like that. That's the one thing people are worried about, how

would you cook a lobster and kill them? People talk about lobsters

making a funny noise. The most humane way. A knife through the back

of the head, it breaks the nervous system down, paralyses it and puts

it to sleep. I wish we hadn't talked about this bit! Sorry. We have to

know where our food comes from. The worst part about things today we

send so much of our lobster abroad. Those native lobsters are insane

from the tips of Scotland, amazing. You are going to do this for your

husband. I am going to try or get him to do it for me. Beautiful. We

are all going to taste this. I will make you taste this first before I

get the vino. If you did it the really authentic way it would all be

raw, the lobster. Is that on the menu at the Rovers? I wish it was!

Maybe you guys could do a special. We could do, yeah. A walk-on part.

You try that little bit. I am going to wash my hands and we will get

ready to go. Guys, you dive in. I am going to get

the wine, don't you worry. No negative comments, Jason, I know

what you are like. Really flavoursome. Beautiful.

That's great. You should do that for a living! The sarcasm with you two,

give me a break! We are going to try this wine. See if it goes with that.

We have this lovely Tim Adams Clare Valley Riesling, 2015, ?9 from Tesco

and should work well with the lobster. Happy with that? Lovely.

Fantastic. It's all working well. What do you think about the

flavours, you like all those flavours? More ginger or... That's

perfect. All balanced out really well. I am loving you! That's all

from us for today on Saturday Kitchen Live. I have had a great

time. Thanks to today's chefs, Jason Atherton and Michael and Catherine

and Susie for the wine.