20/01/2018 Saturday Kitchen

Good morning!

It's time to kick-start your

weekend with 90 minutes of

the finest food and fun!

I'm Michel Roux and this

is Saturday Kitchen Live!

Welcome to the show!

Cooking with me today

are two amazing chefs,

Amandine Chaignot

and Niklas Ekstedt!

And on the wine this

week, it's Olly Smith!

Yay! Love their jacket. Clashes a

bit with the shirt.

Always, can't

imagine why. Amandine, great to have

you back, perhaps we should do this

in French. Not sure, you're right.

What are you cooking.

Marrow,

stuffed, with little baby potatoes

and a magic sauce.

Can't wait, all

will be revealed later. Niklas,

great to see you, what will you

cook.

Something unusual is a

Scandinavian vegetarian dish,

celeriac home baked in the oven with

butter, not completely beacon but

almost. And pickled beetroot is with

that, red, yellow, and pea shoots on

the end.

Sounds absolutely great.

Love celeriac. Pickled beetroot

might be tricky with the wine.

It

can be tricky we may have British

beer, we have wine from Spain and

non-alcoholic options and depending

on heaven and hell maybe France or

South Africa. So a world of drinks.

Fantastic.

We've searched high and low

in the BBC archives for some

brilliant foodie films

from Rick Stein, Keith Floyd,

the Hairy Bikers and Nigel Slater.

Our special guest today

is a BAFTA-winning writer of some

of the best-loved and most

successful shows on TV,

including Girlfriends,

Band of Gold, The Syndicate,

the list is endless!

She's even transformed her wonderful

series Fat Friends into a musical,

please welcome the brilliant,

and prolific, Kay Mellor!

APPLAUSE

Oh, thank you, what a nice

introduction, thank you.

It's great

to have you on the show.

It's lovely

to be sure. Are you going to make

the food, I am a foodie.

Do you cook

out.

I love cooking. I inherited a

house with an Aga, I've got a

traditional oven as well, I do a

great seafood gumbo. I like cooking

chicken, a roast, that sort of

thing. I will follow a recipe book

sometimes, sometimes I just make it

up.

We've got a foodie. Are you up

for the challenge, chefs? Kay at the

end of the show we will cook your

food heaven or your food hell. What

is your food heaven.

Chicken soup.

My mother's chicken soup was divine.

I love it, it nourishes your soul,

you know. She would put noodles in

it and she would have carrots and

chicken, it was gorgeous. I used to

love it. Suddenly she has passed

away now. So that is very

reminiscent of her. Food memories.

We talked about that earlier.

And

brings her back. So I love that.

You

also love travel, I believe. And

gooey cheese.

I do. Gooey cheese on

a pizza base with truffles on the

top, sliced, just gorgeous.

I'm

salivating, it is a French chef 's

dream. Food hell?

Runny eggs. I'm

not good with runny eggs. That's

also a memory because my mum took me

to my anti-Hazel's, she was not

really matter and he but we caught

Andy, she cooked a boiled egg and we

had toast soldiers with caraway

seeds in which I also do not like. I

must have been about six or seven.

And I didn't like it, I said, I

don't like it, anti-Hazel was over

there somewhere and my mother said

she you have to eat it, she's got no

money, she scooped you this. I

remember eating it... And my mother

going, just another spoonful. To

this day it makes me feel a bit

nauseous. Caraway seeds in the bread

and the runny egg, No.

And not keen

on certain fish.

Tuner. I like meaty

fish. -- it is meaty fish and are

likely to be fish and I likely to be

meat. Like the delicate fish like

Dover Sole. I don't dislike tuner,

it is not absolute hell but it is

going on that way.

I think this

could be a real help.

So, if the viewers give

you heaven, I'll make chicken

veloute soup with cheese

croquettes and truffle...

I will make a tasty chicken veloute

with white wine and herbs and

mushrooms and finish it with cheese

croquettes and griddled chicken

wings and truffle shaved over the

top. Kay has a big smile. But if she

gets hell...

I'll make tuna tartare

with confit duck egg.

I will serve it with diced tuner and

grapefruit, sliced mango courgette

and finish it with horseradish. It

really is hell!

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

So just go to the Saturday Kitchen

website before 11 this

morning and get voting!

We also want your questions.

You can ask our experts

anything, just dial

0330 123 1410.

That's 0330 123 1410 -

get calling now!

As always, you can

comment on what's cooking

via social media.

Right, let's get cooking!

Amandine, what are we making?

On y va, chef?

Let's do it. Baby potato, marrow,

and the magic sauce.

Everything will

be revealed.

Per to the marrow in

the oven for ten minutes.

A whole

big chunk of bone marrow roasted in

the oven. About ten minutes.

The

magic starts.

That does look nice.

Smashing. We've got the red mullet

bones here, and some chicken wings.

I want to start the source with the

chicken wings, chop them. Very

roughly.

roughly. Those will be for the

sauce. So made with fish Amandine.

Talk a little bit about that. Why

have you got the chicken wings and

the bone marrow in there. The red

mullet is a strong fish. My hope you

will like it.

I will try it,

definitely!

definitely!

It isn't tuna! It is

much smaller.

I like most foods!

I

think you'll like this. Kind of a

safety thing.

That is the good thing

about the Aga, you don't have to

switch it on.

Back in action.

With

an Aga it is always on.

Added more

cooking when I got an Aga.

Did you

change the way you cooked.

Not

really, just stick it in the oven.

It has a hot oven, a baking oven and

a cool of them. So nothing has to

turn on. -- cool oven.

So how does

this dish reflective ethos of food

Amandine?

I like a recipe not to

need 20 minutes of explanation, the

moment that you put it on the table.

So the flavours are quite direct.

Punchy flavours, full on.

And not

overcomplicated. So we have chicken

wings, a really nice colour, I have

the shallots,...

So you have a

lovely caramelised colour. But is

that the flavour is.

And we're going

to add the liver of the red mullet

at the last minute.

That will add a

kind of umani flavour, like using

anchovies.

Exactly.

You will have to

wash your hands now, Amandine,

otherwise we will be in trouble.

Michel, what does umani mean?

It is

like the fifth flavour. You have

sweet, sour, salty, better, and then

you've got theirs are the flavour

which is umani. -- this other

flavour. It's like soya sauce or

mushrooms.

It just gives that extra

punch to the flavour.

The garlic is

going in. Tell us about your CV, I

am envious of it.

I grew up in

Paris, and I was not meant to become

a chef because I grew up in a

scientific family. And then I

studied chemistry. And I was bored

after to years, so I quit.

Chemistry, science, that's kind of

like being a chef. Winemaking! A lot

of science in wine.

To large

spoonfuls of ketchup in my source.

Tomato ketchup in the source.

It's

just tomato with some sugar and

spices.

That is so not French!

LAUGHTER

I would have thought that was

cheating.

And I'm not even ashamed!

And the fish must cook at a low

temperature.

A really low

temperature.

Does it take longer to

cook?

No, I like the red mullet to

be softly cooked.

Is you will need

to get the fish on. We don't want

raw fish. You might be getting that

later!

LAUGHTER

Now I'm going to stuff the potatoes

with the bone marrow. Remember if

you would like to ask a question,

given us a call now.

What are you doing with the vision,

how you cooking that.

Nicely in the

pan, just a bit of oil, just on one

side, to start with. It is a bit too

hot. You can imagine, like when you

have a really large stove, cooking

it directly on the contact of the

burner, just on the side.

burner, just on the side. Just here.

It's perfect, you just need a bit

more time.

Very low temperature, the

reason that that is the dread mullet

is a delicate fish.

It's does not

need to be cooked for too long.

This is a little pepper, which is

really sweet. They are really sweet

and have a really nice flavour.

Biquinhos.

Can you buy them in a

camera?

Yes, in a tin can, it's

perfect, I'm super lazy!

So we are

using ketchup and a tin of

biquinhos. We just put them in the

oven really quickly. Everything is

cooked for 30 seconds, to warm

through. Your fish is nearly cooked.

Let that steel for 20 minutes. And

then we end up with this lovely

sauce here. -- let that Stewart.

Michel how did you get that marrow

to come out of the bone?

When it is

cooked you literally scoop it out.

It is lovely on toast as well.

And

caviar.

caviar.

Is a combination, really?

That sounds gorgeous.

Super, super

delicious.

Right, put this on the

plate. So you've got your little

biquinho peppers and your sauce.

Really nice.

So you were at the

Rosewood Hotel in London for some

time.

I have been here for three

years with an amazing team. I don't

know if you've heard about the

afternoon tea we do. It's beautiful.

All art related.

One of the

highlights of the hotel.

It was

great fun to be killed.

We talked

earlier about the gastronomic

capital cities of the world.

Do you

want me to be in trouble!

Paris,

London, stock?

I have never been too

stuck on so I couldn't say! But I

think London is quite vibrant, such

good energy here.

There is a certain

energy in London.

Yes, London is

really interesting.

It is more

diverse. More different cultures.

Such a nice mix of cultures.

Don't need to cook the spinach.

Yes,

not even cooking the spinach,

Don't need to cook the spinach.

Yes,

not even cooking the spinach, just

seasoned in the cooking juices.

We're going to take all the flavour

from the pan.

I love that. And I

love combining a bit of cooked and

raw, lovely! It adds a bit of

freshness to the dish.

A bit of

nasturtium flower to give a peppery

flavour. Really easy to find, you

can even grow it, super easy.

The

colours are absolutely amazing! A

little drizzle with sauce and we are

there. This is kind of really

intense.

With Ian Craddick

ingredient!

Ketchup.

That's it. --

with the magic ingredient.

Read

mullet with bone marrow.

Looks

beautiful.

Right, off we go, that's it.

That

looks absolutely gorgeous.

Yes, well

done you.

That looks amazing,

gorgeous.

Get stuck in, dive in!

What are we drinking?

Are we sharing

this?

LAUGHTER

Yes!

Is something you miss?

There is

some stuff you can find here but

there are amazing suppliers, which

is something I realise when I

arrived.

Magical. This is gorgeous,

oh, wow!

I have a white Rioja. Red

mullet is one of those fish, it has

a powerful flavour and you could

serve it with red wine like a Pinot

Noir but white Rioja, £8 99 from the

Co-op, barrel fermented, lovely

texture. It has the right richness

to go with the dish. White Rioja,

very underrated. Really beautiful.

Just has a little savoury element.

What do you think?

Gorgeous, lovely,

it's light. It's beautiful and kind

of things in your mouth.

Balanced

between Oak fermentation and a bit

of thing. But I also have a

nonalcoholic alternative. It is from

Germany. If you're doing dry

January, I heard a statistic, the

third of the people have fallen off

the wagon by this time! If you are

doing dry January, it's an option. A

fruity, sparkling easy option.

Why

not do dry February, if the shorter

month?

January so grim, I think just

throughout the year drink less and

drink better.

Drink less and

drink better.

Drink less and better!

I'm coming to your house! That's

really nice. My first choice would

be the wine.

And me.

And me!

Brilliant. Niklas, what are you

cooking later?

Celeriac whole baked

in the oven and then some pickled

beetroot with that.

Sounds good!

Don't forget if you want

to ask us a question this

morning, just call...

0330 123 1410.

Lines close at 11am today.

You haven't got long,

so get dialling.

Or you can tweet us a question

using #SaturdayKitchen.

And don't forget to vote for Kay's

food heaven or hell on our website.

Now let's catch up with Rick Stein

on one of his Long Weekends.

He's in his element eating his way

round the restaurants of Vienna!

I've walked to hundreds of

restaurants making these programmes

over the years, usually they're

doing something innovative with food

that I want to know about. But at

the moment, I couldn't care less

about that because it's lunchtime

and I'm ravenous, and this

restaurant run by years by Christian

has a brilliant reputation for well

cooked no-frills local dishes!

Couldn't be better.

Hello, Rick.

Nice to meet you. Nice to meet you!

If you like steak, you'll love this.

Nice to meet you. Nice to meet you!

If you like steak, you'll love this.

First of all, Christian bashers out

a couple of really good steaks. Then

he seasons them greatly and pan

fries them one by one in a

smattering of oil. Then, in the same

frying pan he adds beef stock. And a

couple of generous dollops of

barter, whisking as it reduces.

Christian, I like this sauce, very

simple, good stock, I guess. Beef?

The beef is very important.

Plenty

of butter.

But the important thing

is to have a good...

Stock. That is

superb. It's all about your stock.

I think this dish is all about

onions, really. He makes sure that

all the onions are coated in flour

and deep fries them. Why do you

enjoy cooking, why do like it so

much?

Because I like to eat, and

look how the people are cooking and

how my mother was cooking in the

house. I to cook.

And every day you

enjoy?

Every day. When you don't

like, you cannot make this

profession, because I work in 15

hours every day in my kitchen.

A few fried potatoes on the side,

along with gherkins and Mustard,

love it! Robust food to say the

least.

This is really good.

Thank you,

Rick.

This is

This is really good.

Thank you,

Rick.

This is food that makes me

greedy. You get food that's very

intellectual, very thoughtful, you

say oh yes, that's nice... This, I

just sake shut up, I want to carry

on eating because it's so good!

Thank you, Rick.

250 years ago, this will have been

the Centre of the musical

excellence. Here, there were patrons

and patron edge and people with a

good ear who could tell the wheat

from the chaff. Yes, it was a good

place to be a musician.

This restaurant is home to ten

Vienna's most famous dishes, second

only to the schnitzel. It's a dish

of three acts. Number one, the soup.

Vegetables in a beef broth with

sliced pancake. Number two, the

marrow bone jelly on toast. And

number three, the beef with apple

sauce, freshly grated horseradish,

bread sauce and spinach.

This is the favourite dish of the

Emperor Franz Joseph.

I think this is topside but our cuts

are a bit different. Maybe

silverside. They go in for two and a

half hours.

After two and a half hours, the

thing looks like this.

Wow, look at

that! Such a lovely aroma of beef.

Look at that stock, it's so full of

flavour.

We have do cool this down

right over here in ice water.

I see,

and that's to make it easier to cut?

Exactly.

Gosh.

Now we continue to

finish the soup.

He puts in carrots, celeriac, leeks,

peppercorns, bay leaves and onions

that have been posted already. You

can buy them already cooked in the

market. Meanwhile, the

can buy them already cooked in the

market. Meanwhile, the beef joints

have been called in the icy water

and a sliced. Just looking at this

cut, it's got quite a lot of

connective tissue, so long slow

cooking and it will stay nice and

moist. You can see after two hours

cooking, it still looks really juicy

even when it's cold and very

appetising, very nice colour. If

that was a sort of Mowgli enjoin it

would fall apart and I can see now

why they chill it with the ice

because it makes it so you can cut

it. When we eat this it will be

almost falling apart in your mouth.

It's just fantastic, but also I was

just thinking, it works so well.

Everywhere we've been filming,

there's been one dish that people

love and there's been one restaurant

people queue up to get to. There's

something to be learned about that.

If you just have one perfect dish

like

If you just have one perfect dish

like this, or like fish and chips,

or in Bordeaux where they just

survey perfect steak, people will

absolutely make a path to your door.

Thanks, Rick.

Some great-looking beef dishes

there, and I've another one here -

my beef olives and onion beer gravy.

Delicious and very achievable,

let me show you...

Guarantee you will be doing this

tonight at home at.

Right!

A thin

piece of sliced beef, silverside or

rump, anything will do. Some beef

mince. I'm not using any pork fat

because you are not eating pork, but

fine with just beef, beef mince. I'm

going to make a gravy, onion

fine with just beef, beef mince. I'm

going to make a gravy, onion gravy,

using BBL. Right, that's the

ingredients. I'm going to start

cooking. Tell us a bit about Fat

Friends the musical.

It started off

as a television programme and sort

of launched the career of James

Corden and Ruth Jones, actually.

Yes, so many friends were launched

through that.

Yes, I know. I did

about four series of and then put it

to bed, so to speak. I always used

to think, wouldn't it be wonderful

if I could write a musical? I used

to sit in auditorium is going to

musicals like Wicked and Blood

Brothers and I thought why can't I

do something like that? I'd love to

write a musical. Josh Andrews, this

wonderful producer, introduced me to

the son of Andrew Lloyd Webber and

he was the most charming young man.

I had written the kind of book,

secretly actually, I did anybody I

was writing the book of Fat Friends

the musical! I tried to write some

songs.

You tried to write some

songs?

I wrote lyrics to a sort of

beat in my head. It was a bit like a

poem, a bit like a, it's bizarre to

explain it. But then Josh read the

book and said, I really love this

and I'd like to introduce you to

Nick Lloyd Webber.

As we do.

He was

the most lovely man.

Use an

surprise.

-- use sound surprised. I

wasn't sure we'd get on, for our

world might be different but he got

my world, read the script, loved it

and said I would love to have a go

at two of your songs. So he took

these songs away and a week later I

came to London and went to Nick's

studio and he played me Beautiful,

which was a summary about a girl who

wants to be beautiful on the day she

gets married. She thinks she's

overweight and it made me cry. He

added the music and it actually

elevated to me totally the emotion

that I'd written and there were

tears pouring down my face. Then he

wrote me, he composed another melody

to a song about a fish and chip

shop, Big and Battered and made me

laugh. I do if he can make me laugh

and cry in ten minutes, he's the man

for me. We've had the best time.

He's the most man. Then we went out

to get our cast.

An amazing cast.

I

know, Jodie Prenger, to die for,

Kevin Kennedy, who

Kevin Kennedy, who played Curly

Watts in Coronation Street.

Freddie

Flintoff. Yes, he'd been on my

record show and I knew he could

act... Really?

He can, honestly,

truly.

I'd seen the trailer, it's

brilliant.

He's good, he's really

good. Someone said, do you know he

can sing? And I went really? And I

thought, that's a bit too much. They

said no he can, watches Elvis on you

Tube and I did. He was brilliant. I

said, Freddie, I heard you can think

is this you really singing? He said

yes it's me, I sing in the bath and

shower.

As we will do!

Would you

mind singing in front of a couple of

thousand people on the night? He

said, if I could, if I thought I

could do it. I said you will have to

audition for Nick Lloyd Webber. He

said I don't mind, and that's what

he did. He came and auditioned

properly like every other actor. He

was brilliant, was really good. He's

not the best singer, is not

Pavarotti but he can certainly hold

a tune.

He has amazing presence. I

feel I should explain...

A very

famous cricketer. He is an

exceptionally charismatic

larger-than-life character, but

also... He's a bit of a legend, is

only question why you have gritted

in Sweden?

No, no cricket. We have

Bambi, like on ice.

I will have to

tell Freddie

He will have a go!

When he comes on stage it lights up,

he has a sort of charisma about him,

he is brilliant. He is sharing the

role with Joel Montague who also

plays Kevin. Because Freddie has

role with Joel Montague who also

plays Kevin. Because Freddie has

tonnes of commitments that he is

coming back. He joins us in

Southampton and he loves it. You can

see it. He is a show man. He's in

his element. The cast him, the

audience goes wild when he comes on.

It's a Nationwide tour?

Yes, we go

to Southampton, to Milton Keynes, as

far as Edinburgh and Cardiff.

In

Bromley at the moment?

Just today

and this evening and then I think we

are down to Southampton. I love it.

It makes me feel good. When I go to

and I am sat there and it's my own

musical and I shouldn't say this but

I good. Because it is about that,

about making people feel good

whatever size they are, people are

obsessed about weight today.

Just

catching up on what I've done, the

beef olives, made the stuffing with

some meat, seasoned did with Dijon

mustard, some chopped mushroom and

chopped

chopped Chellat, in France we have a

classic name for chopped mushrooms,

tied up into this beef olives,

because of its shape, in French we

call it oiseau sans tete, bird

without a head which is odd, I don't

know why. Then I put them into beer

gravy. The onions, a little bit of

flour to thicken it. The bitter

taste of the beer is counteracted

with the sweetness of the onion. A

little bit of stock as well. Get

that in there. Bring it to the boil

and it should thicken nicely. Then

I'm going to pour that into the

casserole and put the beef olives

into the casserole and cook it in

the oven for about 35-40 minutes.

There we go. Imagine if you could

not eat all that, if you were on a

very restricted diet. I can't

imagine it.

I would be miserable.

That's the connection, I think with

food, we'll talk about that later

with Niklas. Food and happiness.

They are interlinked.

Speaking of

happiness, chocolate makes me happy.

And there's a song relating to

chocolate.

Yes, audiences go wild

because it is relatable.

Tell us

about it.

Chocolate makes us feel

good, it really says a chemical in

your brain. If I am depressed I will

eat some chocolate and things will

go better.

A favourite kind of milk?

I like milk or a really good dark

chocolate.

chocolate.

Chocolat was a great

movie.

Relatable, when chocolate

comes on stage, everyone gets it

immediately. So we've got these

giant Flakes...

So that's your real

heaven!

That is Mario Heaven! It's

gorgeous.

We've got roast leaks.

Very simple, roast leaks, roast

carrots, and little beef olives.

Would you try to do this tonight?

I

think I might tonight, it doesn't

look that difficult.

Anyone can do

it.

How long did you train for?

I've

been at it for quite awhile.

Honestly you can get the budget to

do this. It is really nice in France

most butchers shops will have these,

is like an everyday go to quick meal

in a French has sold, I think

anyway. A weekday dinner.

anyway. A weekday dinner.

We do eat

quite a lot of chickens are probably

chicken with mash, carrots and

turnips in with the mash. And then

broccoli. I might try it to spice

the broccoli are little, but some

almonds and chillis on it.

So there

we have beer and onion gravy with

the beef, the carrots and the roast

leak. A comforting warming food.

That looks lovely.

Tuck in.

I will

end up with its down my front!

Thank.

Thank.

The sauce should be slightly

better- sweet.

That is the beer,

with the onions. Oh! That's

gorgeous.

I think it is good.

Oh it

is beautiful.

So what will I be

making for Kay at the end of the

show?

Will it be her food heaven -

chicken veloute soup with

cheese croquettes and truffle?

I'll make a tasty chicken

veloute with white wine,

herbs and mushrooms,

and finish it with some cheese

croquettes and griddled chicken

wings, and some truffle shaved

over the top.

But if Kay gets hell,

I'm making tuna tartare

with confit duck egg.

I'll poach egg yolks in duck fat,

garlic and herbs, serve with diced

tuna and grapefruit,

as well as sliced mango

and courgette, and finish

it

with a little grated horseradish.

Don't forget, what she

gets is down to you!

You've only got around 25 minutes

left to vote for Kay's

food heaven or hell.

The power is in your hands!

So go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

Now, let's join Keith Floyd

in France, breakfasting

on the river, in Dordogne,

as you do!

I love the Dordogne and the gentle

art of Aqua- picnicking, so cruelly

wrecked by Pastis crazed Aqua who

did everything they could to ruin my

bottle of inspiration. The purge

were good stuffed with fresh herbs

and grilled on a wood fire, what a

breakfast that was. One of the best

moments was these geese Trooping the

Colour. Just after Christmas ritual

of preserving peace takes place for

the classic confit d'oie. Teams of

chefs with sharp knives make sure

every piece is used, cooked in its

own fat, to be eaten and enjoyed

throughout the year. Nothing is

wasted. With surgeon - like

precision every piece is stripped

from the bones which in turn are

used to make stock for soups and

sauces. The whole joints of confit

best but little pieces you find in

soups, it is used in almost

everything.

everything. I love England, I love

France but my heart is nailed to the

pavement outside a bar in Provence.

With this as your skies and heady

aroma of herbs, pagan headedness in

which first inspired me to cook.

And cooking things is the essence of

Provence, chicken roasted with

garlic, flavoured with fennel,

flavours to excite your tummy and

hard especially with lifelong

friends and rose wine chilled in the

waters of the river. May I introduce

you to the dish you've known for all

these years, the one and only Billy

She is? We need is an simple

old-fashioned Provence food,

difficult to find these days because

there's even a McDonald's here now

in Avignon which is terrible.

Someone said, you must see Andre

He's passionate about life in the

region. So we arrived and said any

chance of filming what you cook. He

said, I'm very busy but if you come

back in a few days I will lay

something

back in a few days I will lay

something on feel.

back in a few days I will lay

something on feel. It's incredible,

the town band is you, newspaper

reporters and the mayor. Because

they love food and they love the

Provencal language. I must ask you,

what's this. TRANSLATION:

It's

several

several omelettes, with parsley and

tomato. That is a five layered

omelette, and each layer has either

been flavoured with salt cod, with

olives, tomatoes or parsley. All

things important to this region.

If

you can follow me, I know what this

is, this is a mash of olives

anchovies and olive oil, and you can

either eat it with bits of salary

with bread, it's delicious. Over to

your left, we have this marvellous

thing. Salt

thing. Salt cord, brandade de morue,

cooked with lovely creamy also it is

this lovely mixture. Sometimes they

eat this for the Christmas Eve

supper in Provence for religious

reasons and because it isn't

fattening. Quite amazing, please to

see these. TRANSLATION:

The base is

pig liver. And don't forget the

rest.

Pig intestines, liver, heart,

all that kind of stuff, baked in the

oven with olive oil and sage,

absolutely fabulous. This is

something in all my experience in

Provence I have never seen.

TRANSLATION:

This is handled, you

try it a bit.

try it a bit.

This is a completely

boned at leg of pork and the meat

has been taken out, minced, stuffed,

and cooked. I'm tempted to have a

taste of this. It's like a

remarkable peasant sausage but made

out of the whole leg. Here's the

thing confuses me. It looks like

ratatouille but it isn't.

TRANSLATION:

TRANSLATION:

Aubergine Sabine fried,

-- have been fried. This different

to ratatouille.

The difference is

that it has been cooked very much

longer than ratatouille and is much

more caramelised. It's fabulous. All

you need to go with a dish like that

is something else for which France

is very famous, the wine of popes.

Chateauneuf du Pape. I think I shall

Paul Best. Absolutely amazing stuff.

Thank you very much!

Thanks Keith, a delicious

Provencal spread there.

Still to come Nigel Slater shows us

how to make a simple trifle with

berries and custard, delicious.

It's almost omelette challenge time!

Kay, in honour of your

new show, this week's puns

have a musical theme.

Chefs, will your

omelettes Strike a Chord

or Hit A Bum Note?

You can

jazz

them up,

but don't get the

blues

if you lose!

You didn't write this, did you Kay?

Tune

in later to find out which chef

will

face the music!

Will Kate get food heaven or food

hell? There's still a chance to vote

on the website.

Will find at the

results later. And with the cooking.

Niklas, what are we making?

Tell us about the celeriac.

Tell us about the celeriac.

Every day in the restaurant we get

one and to people who want the

vegetarian options I started doing

this. My restaurant is non-electric,

I have an open fire. So I the

celeriac, and I toasted it over the

open fires and it became completely

black. And then I continued to bake

it in the fire for an hour or to,

depending on the size, and then we

served that as a whole baked

celeriac is an alternative to meat

and they really loved it. And if you

are Vigo and you can skip the

butter. I'm going to put some butter

in here. -- give you of Egan -- if

you are vegan you can skip the

butter. You know that Vikings

invented butter, not the French!

Here we go! Soon you will say that

champagne is British!

champagne is British!

Where in

France do you eat the best butter?

Normandy...

And who came to

Normandy?

I've been to your

restaurant, it's absolutely

fabulous. You say you don't have

electricity that, you cook

absolutely everything on fire.

Yes.

Because when I opened the restaurant

in 2012, the number one restaurant

in the world and Copenhagen was very

product driven. It was all about the

Scandinavian product. I thought if I

open a restaurant, I wanted not only

to be product driven but technically

driven, so I wanted the restaurant

to have new Nordic tactics. So I

started researching about how we use

to cook back in the days and that is

how it all started off.

So all about

technique?

Yes.

I had one of your

dishes there where you had a little

iron bucket that you flame and the

beef fat in and put it over the

oysters, very original, skilful.

These are cooking techniques which

came before the panel was invented.

You use these tools to sear your

meat and fish. I'm doing a pickling

juice. Pickling juice is very

important in Scandinavian cooking,

we pickle everything, even our kids

sometimes!

LAUGHTER

No!

I don't know where that came

from... So it's on, two, three. One

part of... This sugar is

rock-hard... One part... Swedish

vinegar and two parts sugar and then

three parts water.

One, two, three.

What is Swedish vinegar?

Swedish

vinegar is made from wood.

From

wood?

Are you sure?

Pass it around,

it is very, very strong.

Yes...

Very.

You can't pickle fish in it,

if you want to pickle herring, you

have do use that. You can probably

buy it at Swedish...

Did you say you

use this for herring?

Yes, pickled

herring that we have for Christmas.

So a bit like the stuff from the

darkroom if you're a photographer

and you've developed an image, it's

quite pokey!

It is very strong.

Like

smelling salts!

But anyway, so I'm

peeling the beetroot here. I have a

yellow one, really beautiful, and a

red on, pink one.

So just to

clarify, you can use white wine

vinegar or cider vinegar instead?

Yes, yes.

Not quite as strong.

Then

you don't need to add any water in

the recipe.

What is the difference

between the yellow and red beetroot?

Flavour wise they are pretty similar

but colour wise they are beautiful.

They are nice to pickle. When you

cook these, the colour doesn't turn

out as nice, so that's why I enjoy

pickling them. You see that

beautiful strong colour.

They are

colourful but not as earthy flavour

does the red beetroot, I find. The

flavour is really sweet.

But still

good for you, because beetroot is

very good for you? Vegetables are

super good for you. And you can lack

to ferment these.

You are into

healthy food now, always have been?

I always have been. My parents used

to sell vegetables when I was a kid

so I used to get a lot of vegetables

growing up. I really enjoyed my

veggies. Back home they called me

the happy chef, my friends, because

I'm always happy and I'm a chef.

Nothing wrong with that!

I read this

column of a brilliant journalist in

Sweden writing about how food and

happiness come together.

I agree.

People who eat well, who eat good

food are also happy people.

And

those people that don't eat at all

are miserable!

LAUGHTER

Exactly. So I wrote him an e-mail

and said, just write a book. So we

wrote this cookbook called Be Happy

Food. It's been number one in Sweden

for six weeks in a row.

When does it

come to England?

In August.

You have

that theory, the book has a theory

that actually your gut, and your

brain?

Yes. We have more feelings in

our guts and stomach than in our

brain. If you're happy it comes from

your guts.

The seat of emotions, we

talk about. Feelings.

It's true. And

nervousness in your stomach.

Intriguing.

Sweden is getting happy,

we are a happy nation so now I'm

going to make England happy!

Yes!

We

are going to turn it all around.

You

are making us happier. If you would

like to try Nicolas's recipe or any

dishes, visit our website,

bbc.co.uk/saturdaykitchen. Whilst

you are there you can vote for

heaven or hell.

If you're a

vegetarian and you go to someone's

house and they prepare you a whole

celeriac, isn't this nice question

instead of a Sunday roast you

get, a

whole celeriac like this. Then you

just sliced this up like this.

And

it's a big sharing plate. I think

you bring it to the table and people

just dive in.

We forgot the brown

butter!

Brown butter, that was my

fault. That was my fault! There we

go. A little bit of butter.

You see,

this is what's great about

Scandinavian cooking. We don't need

to add that many ingredients, like

they do in France. The sauce is just

brown butter!

LAUGHTER

Brown butter in a pan, that's a

sauce.

Actually, we use a lot of

brown butter in our cooking as well.

You'd do, you do. Some leaves here,

we took some from the celery.

A

little oil and salt. We have the

pickles, the brown butter is nearly

ready.

Great. Some croutons if you

want to add a little bit of...

Texture.

And toasted hazelnuts.

Toasted hazelnuts for the flavour,

the brown butter on top of that.

Wow!

And that Nautilus Bromley

hazelnuts give it an flavour. A

nutty nutty flavour.

And pickles, a

balance of sweet, sour and nuttiness

and earthiness. LAUGHTER

I love that!

I love your

presentation, Niklas.

I was going to

do it fancy!

What do we have?

Happy

celeriac with pickled beetroot, pea

shoots and croutons and hazelnuts

and brown butter. If you are vegan,

you can skip the butter.

It looks

amazing!

It smells absolutely divine.

Wow!

Dive into that. It is a sharing

platter. Only, grab the wine.

On

this occasion I have chosen a beer.

All these nutty and earthy flavours

on the plate, beer in Scandinavia,

I've been travelling there recently,

but this is from Yorkshire in the

UK.

My neck of the woods.

A good

vegan alternative.

Vegan friendly.

The roasted mould in the beer picks

Appleby flavours in the dish.

There's nothing like...

There's nothing like... -- the malt.

Are you enjoying that?

It's

gorgeous. I never knew what to do

with it, so now I know! It used to

just sit in the box rotting.

The

poor celeriac!

I didn't know what to

do with it. That is gorgeous. I can

share it with my friends.

It is

really simple.

Really simple.

You

can use it as a side as well if you

want to do it with some meat or

fish.

Let's have a sip of the beer.

Yorkshire beer.

Of course this is

beautiful, it's from Yorkshire!

And

an alcohol free alternative also

from Yorkshire.

An ethical drink!

It

is fermented in a different way. It

has assemble out a culture of

bacteria and yeast and it laments

that maybe will little alcohol and

some but this one is our of free.

The same as the mother for the

vinegar.

Delicious. One great

pairing for me. Anyway, let's move

on.

Now let's catch up with Si

and Dave the Hairy Bikers,

continuing their culinary

journey through Israel.

The majority of Jewish people

emigrating to Israel after the

Second World War were from Russia

and Eastern Europe.

Many were poor

and their traditional food still

survives in Israel today.

This is

it!

This chef lives in Jerusalem's

old neighbourhood. His family fled

here from Poland in the 1940s.

All

my Jewish cooking came from my

grandmother. She told me about the

stories before the war, about the

place that she came, about the

cooking, about the ovens, about the

chickens. In those nights, I learned

all my recipes.

And when it comes to

cooking with chicken, he is carrying

on his grandmother's thrifty

tradition and making humble dishes.

He is going to use as much of the

bird as possible so nothing goes to

waste. That includes the offal, so

we're getting a classic chicken with

the dish. Plus chicken soup made

from the chicken's bones. It's

thought to be so good for you it's

known as Jewish penicillin. And he's

putting meat from the chicken wings

into the dumplings. And they go in

the soup.

Well, if you're a canny

cook, you can make on the bird to an

awfully long way!

You can indeed.

Are the Israelis love for. Spleen

and heart are popular here, too.

Are the Israelis love for. Spleen

and heart are popular here, too.

It's a great ingredient, chicken

liver, isn't it? Often overlooked.

Absolutely love it.

I already

grilled the livers on fire.

That is

a kosher tradition?

Yes. And now we

fry the onions in a lot of goose

fat.

That will be why some people

call this dish a heart attack on a

plate.

This is food for people that

work hard, isn't it? You couldn't

eat this and sit at a desk!

Fry it a

little higher.

In the meantime we

can chop the eggs, we use just the

egg yolks.

This dish was a staple at

Jewish celebrations in Eastern

Europe.

Mr King, I salute your sense

of self restraint. You haven't taken

one little bit from that chopping

board to your mouth.

I haven't, have

I?

I'm proud of you!

Then the goose

fat is added to the fried liver.

And, of course, the green onions.

Oh, yeah.

That's it. Maybe a little

bit more black pepper.

That's

fantastic.

That is fantastic. It's

creamy, it's slavery, it's tasty.

Onions. Perfect.

And that's not all,

the little dumplings that go in the

chicken soup on next.

It's really

quite simple. You just have to bind

the chopped cooked meat from the

chicken wings with an egg yolk. Then

it's ready to stuff in the pasta

dough.

Is there a particular

technique you like to use?

Yes, I

will show you.

This is it, this is

the Blue Peter moment!

But again,

from a humble bowl of flour and a

few chicken wings, which going to

get the most amazing dumplings.

And

I will put the stuffing and close it

nice. Then... I'm closing it.

Look

at that, wow.

That's the way.

Right

then.

Did you get that?

I'll have a

crack, you just fill your pasta

circles with meat, fold it in half,

curl it and then stick the two ends

together.

Thanks, mate. You can eat

this on its own, grilled or fried

but we are going to boil them in

water first before adding to the

chicken broth.

So you don't boil them

No, I want

this soup to be clear.

He's already

made the broth by boiling up the

chicken carcass for six hours with

root vegetables before straining.

You see all the eyes of the fat, I

try to take most of them out because

we wanted clear and not so fat. But

in old times, it was the best part

of the soup, and in the it was

called gold coins. -- in the Yiddish

language.

I can see why, if you were

feeling under the weather this soup

would be just the ticket.

We put

dill inside.

That's a lot of dill.

After the dumplings have borrowed

for some time on goes the hot

chicken carrot broth.

I asked my

mother if it's really penicillin.

She said, if you make the soup as

you should do it and cook it very

carefully, then you will take the

medicine that the doctor gives you

and then it will

LAUGHTER

Eat that and you will live forever!

You are quite good at this, aren't

you?

Thanks, boys.

That is it!

The heaven and hell

vote is now closed.

Kay's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

First it's Alexandra from Wimbledon,

what's your question.

Hi, Michel. My

friend has given me Jerusalem

artichokes but one I bit into one I

found it better and tough. Should I

have cooked it first?

You can eat

Jerusalem artichokes raw, but how

would you cook them.

Like the

celeriac, cook them in the oven and

dip them in sesame seeds afterwards

and then eats them with a Swiss

cheese.

That sounds beautiful.

Jerusalem artichoke can be a bit

strong and bitter because they are

from the artichoke family, raw maybe

too bitter but roasted like that

brings out the sweetness. Kay you've

got a tweet.

It's from Darren Bell.

I have got to haddock fillets, no

idea what to do with them. Any

suggestions? Fish and chips!

Haddock

is an amazing fish. You can bake it

in the oven and it's really nice but

if you want more of a recipe you can

roll it in curry powder and put

butter on it and bake it in the

oven.

Odubade Swedish style and

throw in some dill!

Eat it raw!

Glasgow back to the phones. Richard

from Enfield, what's your question.

Hello. Hi, Michel. I've got some

haricot beans and I'm looking for a

recipe for beans on toast please!

LAUGHTER

Amandine?

Probably not use ketchup

on this one. To options, as a salad,

cook them quickly and mix them with

some octopus, a bit of tomato and

basil, really refreshing.

basil, really refreshing. Or you can

have the rich soup for winter with

cabbage.

Are these dry beans? As

Richard Gong? Are they dry beans?

They are coming years.

Soak them and

then cook them in a vegetable stock

or a chicken stock. This soup is

beautiful, hearty with cabbage,

smoked pork and sausage, and DAC,

duck confit. No, you can't put it on

toast! Thank you to everyone who

called and sent messages on Twitter.

Now, the weather outside

is cold and frosty, so

you wouldn't normally

expect to be harvesting

this in January!

But believe it or not it's ripe

and ready to pick right now

in Yorkshire's Rhubarb Triangle

- your neck of the

woods, Kay.

We sent Rosie Birkett

to Wakefield to find

out more about the magic

of forced rhubarb.

Take a look...

We all know it makes sense to eat

seasonally but one of my favourite

ingredients is the exception which

is why have come to Yorkshire to

find out how to trick rhubarb into

thinking it is spring in the middle

of winter.

thinking it is spring in the middle

of winter.

Hi Rosie.

Lovely to meet

you. You are a fourth-generation

forced rhubarb grow which means you

are growing it in there, outside of

its natural season. I'd love you to

show me how it's done.

Lets go and

see.

Wow. That's incredible, Janet.

There's so much rhubarb.

There's so much rhubarb. It just

looks so brilliant in here. Janet,

why is the rhubarb Triangle so

special, what is it?

The Rhubarb

Triangle is Leeds, Wakefield and

Bradford. This area has its

microclimate, the cold, the rain,

the soil that produces roots that

can produce a crop like this in

here.

How has it come to this point,

you haven't planted them in here

come you've grown them outside for

to years.

They've been living

outside, getting energy from the

sun, storing it into the roots. Then

they need frost. That changes the

energy to glucose. And that is what

they are feeding off for now. Until

it is hard that frost you can't

bring them in here. It is a rising

temperature that triggers growth and

conditions in here are perfect, warm

and damp.

But it is dark, which you

don't associate with spring. What is

it about the darkness that makes the

rhubarb grow.

It grows quickly,

after one inch a day, because it is

looking for light. Everything is a

trick but the dark is crucial.

It's

also a beautiful colour pink. What

is it about the darkness that

promotes that colour?

Because the

plant can't photosynthesise, the

flesh is white. The colour is

allowed to develop and is enhanced

because outside, footers makes the

stick green. The result is, a

product that is very, very tender

and much sweeter to your palate then

you would ever get outside.

Harrison

serious health benefits to rhubarb

as well.

It's a diet food. It

increases your metabolic rate, low

was your level of blood cholesterol

which is important, and we know

there are massive amounts of plant

polyphenols in here. These engulf

pollutants in your body and get them

out.

They are picking it by hand, is

there a reason for that?

We need to

remove the whole of the stick intact

so the insert the finger into the

bed to get everything at the base.

If they left it behind it would rot

and would then cause disease in

here. So it's crucial that the

finger releases every part of it and

allows the next stick to come up.

Well, Janet, thank you so much were

showing us around your amazing shed.

It's really exciting to see how we

grow this fantastic pink rhubarb

right here in Yorkshire.

Brilliant rhubarb.

In Yorkshire!

Makes you proud. You can dip them in

sugar and pass them on to Kay. It's

absolutely delicious. Don't eat the

leaves, because they are poisonous.

I'm going to talk with my mouth

full, never a good thing.

Oh, that

is good.

And on the subject of our favourite

food producers, nominations are now

open for the BBC Food &

Farming Awards 2018, our very

own Andi Oliver is chair of judges.

They want to celebrate your unsung

heroes of UK food and farming -

This is quite, yes!

The best food and drink producers,

street food, takeaways,

farmers and cooking heroes up

and down the country.

Nominations are open until midnight

on Monday 29th January,

all the information

is on the BBC website.

Right!

On y va!

It's omelette challenge time.

An eye on this site? I will take

this side.

Amandine and Niklas,

neither of you are on the board yet

so there's everything to play for.

Some pretty illustrious faces

including my uncle, Michel. This is

about picking the perfect omelette

but it must be fast and good. If it

is good it goes to the crew. They

are hungry.

And if it is bad, it

goes to us!

No, it goes to the

compost bin.

Your time will STOP when your

omelettes hit the plates.

Let's put the clocks on the screen.

Are you ready, three, to one, go.

You are supposed to get the egg in

there, chef. No crunchy bits in

there either, Niklas.

I'm done, I'm

already at!

The egg in the pan

already. That said. Right. I think

that we are going to get to a very

good omelettes.

Classy, tasty

omelettes.

I think so as well, look

at that, concentration. Nice. Yes.

Come on, chefs. I did so fast! -- I

did say fast. There we go, first one

is up.

Not even close!

is up.

Not even close!

Niklas, you

are Swedish time!

are Swedish time!

The only thing I

don't like about going to England is

the omelette challenge!

That he is

still smiling, happy chef.

Don't you

eat omelettes in Sweden?

Definitely

not!

OK, let's reshape it into an

omelette. Ahem.

Its tastes like

eggs, right?

LAUGHTER

Where is the Dell!

You need the

garlic and all the things in the

middle.

To very tasty omelettes.

Very tasty. Niklas. One minute and

15. We are going to need a new

photo. Amandine. 52 seconds. That is

good. That puts you not quite in the

pan but just there.

But I was faster

than Hugh.

So will Kay get her food

heaven, chicken veloute

soup with cheese

croquettes and truffle?

Or her food hell, tuna

tartare with egg yolk?

We'll find out after

Nigel Slater has showed us

how to make a delicious

and simple "freeform trifle".

The idea of growing your own food is

not new to us but there's a fresh

energy to it, it is more popular

than ever, people all over the UK

growing what they want on their

patch, the omelettes. These to are

in their second summer of owning and

allotment, I want to know what they

have been growing and put together a

tasty dish straight from the ground.

Kate, what are you doing?

Hello,

good to see you. Tomatoes ripening.

I see you've got some snails as

well, not quite as many as mine!

What's this?

Fizzes when we went on

holiday for a week. And we came back

and we thought we had some

courgettes and we came back to this

one giant marrow with some

raspberries. Not many of them may

get home because we tend to eat

them.

I don't think it matters, a

lot of things don't make it to the

kitchen, cherry tomatoes, as soon as

they arrived in they go. I've got a

great selection of vegetables I can

cook with here. I want to show Kate

and Charlie that we can rustle up

something out that proves that

making it a pleasant making do. And

I pinch a couple of things just to

throw in the pan?

We've got some

shots as well.

And this oregano?

Help yourself.

Do you know what I'd

love, I'd love some mint.

Are you

going to do a mix of herbs?

Just

oregano and mint. Sometimes cooking

isn't about recipes, it's about

going with what is there.

And then

we got another giant marrow.

This

isn't quite as giant. Charlie?

isn't quite as giant. Charlie? --

shall we? Look at that.

shall we? Look at that. It looked

pretty tiny.

Wow.

Look at that alien

object.

How beautiful is that?

Lovely. Looks good to me. As this is

so mature I think I'm going to cut

him very thinly. Literally into very

thin pieces.

I think this is

I think this is the first proper

cooking down at our allotment.

Is

this something you've cooked before,

with these kind of ingredients?

Free

styling. This is the joy of it,

putting stuff in the pan and seeing

what happens, and why not? You know

we had a couple of tomatoes?

Yeah.

Do you fancy one? Yeah. How many do

you want? A couple?

you want? A couple?

Lovely.

How's

that?

Lovely. This looks pretty much

ready. In with the marrow, tomatoes,

potatoes, fresh oregano and mint.

Very tasty!

I reckon we are there

with that!

Yummy. Where do we start?

Might try a little of the marrow. I

don't know how I'm going to eat this

attractively...

attractively... Really good.

Wow.

Literally just pulled the cell and

five minutes later...

Hot! LAUGHTER

We got Charlie eating some

vegetables, it's a miracle.

You've

got a lot to eat but don't eat veg!

It's one of the key thing is, I

wasn't massively into vegetables and

I thought by growing them and

feeling proud of something I

produced, it would inspire to eat

more vegetables and actually does.

I

can't tell you how pleased I am to

hear that!

Sometimes I plan to have a pudding.

I know exactly what I'm going to

eat. Other times I just get to the

end of the meal and think... I just

want something sweet, just to finish

off with. Tonight I'm having free

form trifle and custard. You can use

any berries for this, I'm using

raspberries, blackberries and

blackcurrants. Sit them in a large

pan and add a little sugar, just

enough to cover them. And then, just

add water.

What I want to happen is the berries

burst and as they burst all those

wonderful juices, those bright red

and purple juices spill out and you

have this fantastic strongly

flavoured syrup. Just pop the sponge

in the bottom. I keep the cooking

brief, so the berries keep their

shape. But for a thicker and richer

syrup, you can simmer the fruit a

little while longer. This has taken

two minutes to make, just like a

little party in a bowl. I've never

actually done this before. This is

very much make it up as you go

along! And the syrup as to soak into

the sponge, it is essential with a

trifle that everything soaks in.

For this dish I'm using ready-made

custard. Why not?

And I think just a little bit of

icing sugar on top.

Trifle! For this trifle, I used

Madeira cake but you can use any old

cake sponge and any combination of

berries.

Thank you. Time to find out if Kay

is getting food heaven or hell.

Chicken veloute

soup with cheese

croquettes and truffle?

Or her food hell, tuna

tartare with egg yolk?

With mango, grapefruit and that

runny egg. Let's tell you now and

put you out your misery. 60% of the

voters went for... Heaven! CHEERING

Thank you.

Let's get rid of hell and

go straight into this. French

chicken soup.

Lovely.

go straight into this. French

chicken soup.

Lovely.

Chicken wings,

they going to a pound.

I better

watch you because I'm going to make

this on a Wednesday. Why on

Wednesday? My girlfriends come round

on Wednesday to watch Girlfriends.

Of course, what is Girlfriends?

It's

about a group of women, three in

particular. They are friends, women

of a certain age.

And it's a great

cast.

Yes, I've got a great cast, it

really has. And Anthony head joins

in that mix as well, he's fabulous.

The three girlfriends essentially

are there for one another. They have

been there for one another through

life but it's particularly difficult

time in their lives at the moment.

One of them is in the middle of a

messy divorce. One of them has lost

her husband in strange

circumstances. She was on a cruise

and he disappeared off the cruise.

We don't know whether he has left or

he's been pushed...

Knocked on the

head.

We don't know, that's the

series as well. And then we've

got... So that is fearless.

Miranda's character, Sue, she's been

sacked for being too old, almost,

like an age discrimination case.

All

the trials and tribulations of women

of a certain age.

Yes, exactly, my

age, expect. It looks at the how

they are therefore on each other and

it's got a warm to it but there's

also this dark story running through

it about Nicky, Linda's husband. My

best friend is called Linda, I used

her name. I kept meaning to change

and then I got stuck with it. I

thought, I've just got call her

Belinda! I've known my Linda since

we were three, started school on the

same day. And we've travelled

throughout lives together.

So you

have very close girlfriends as well?

I've got very close girlfriends and

we all meet up on Wednesday to watch

Girlfriends. We have food and some

nice wine and we enjoyed the

programme.

What time is on?

Nine

o'clock. Visualise us all in my

living room with the big telly on,

or watching.

It is a proper drama,

there's a lot going on.

Have you

watched it?

Yeah. I was on the edge

of my seat. The poor dog.

The cat.

It wasn't really a cat, you see, it

was a stuffed cat.

I meant to ask,

do you draw on real-life experiences

and what would you say to an

aspiring young screenwriter to think

about starting, how do they beat the

blank page and get into the

business?

How to get into the

business? If you want to write

television, you have the greatest

medium in your living room every

day. You can go and watch a

programme, you can watch it again,

your favourite programme, study it

and go, that's how he or she did

that. How many scenes are in it...

You know, if it's for ITV, if there

is a commercial break, where would

you have your cliffhangers question

how would you open a question how do

you keep your viewer... All those

things are right there in your

living room. And listen to people.

The dialogue. So many people talk

over the top of other people, they

don't listen.

Do you go and find

characters in that way? Will you go

and literally meet people and the

street?

Down the market, it waiting.

And my friends as well, they tell me

things. I say, you do realise you're

telling me this?

Waiting to appear

on the box. It's like a great meal

that keeps you going and gives you

new surprises, writing the script.

You have to have good plots and keep

interest.

Otherwise they will go

away, flipped over to the other

side. Television today, multi

channels.

What do you tend to watch

yourself, dramas, movies?

I watch

movies and I watch drama. I have my

favourite. I like Jim McGovern 's

work and Sally Wainwright's work.

Mainly northern, funnily enough. I

watch television.

And movies, and

theatre. Theatre, absolutely. What

is next after the musical?

After the

musical for me... I might have a

little break!

LAUGHTER

Because it's been a super busy year

for me. A couple of months off and

then I will see. I've got another

idea cooking. And also, if people

want more Girlfriends or Love, Lives

And Records then I'd like to

continue on with those. I've loved

writing for them and being with

them.

Right, food, re-cap.

I'm going

to make this.

Chicken wings, simmer

for about half an hour and you end

up with cooked chicken wings.

That

is them?

Yes. And then parsley and

stock, it has lots of flavour

because it has thyme and mushrooms.

Take out the chicken wings, I've

taken the bones are and just

cradling them, intense and smoky

flavours. At a bit of cream in the

stock and then boil that so it's

lovely and rich. Separately, we have

the baked potato that we made into

mashed potato, added mascarpone

cheese and a little bit of butter

and egg yolk to bind it, rolled in

breadcrumbs and deep-fried, which we

have here. Lovely cheesy croquettes.

Lovely.

Can I trim it?

Yes, just

trim on end.

Your mother would like

this dish?

My mother would have

loved this, definitely. My mother

was a foodie a bit like me, loved

food.

How much of your heritage and

your roots feature in your writing?

I think it's sort of seats in. I've

come from a mixed background, my

mother Jewish, my father catholic.

I'm the kind of mongrel, really.

There's bits of me and my work, like

in That Friends, Lauren is Jewish.

And in my cooking, I don't eat pork,

I suppose... You are boiling over!

The chicken soup. It's interesting

you had on the Israeli chefs.

Yes. I

always think everything revolves, it

evolves and revolves around the

kitchen table.

Yes.

If that's where

people congregate and spend most of

their time.

And it's great if

someone is cooking, if the chef is

cooking on the table is there, so

the ship doesn't feel excluded.

Often you have the kitchen in one

place and everybody is in the living

room, the poor chef is by

themselves.

At the end of the day,

you will all end up in the kitchen?

I think that's the best thing, to

have a big kitchen table, all sit

around, it's fantastic.

There we go.

Right... Given Steven Spielberg come

calling?

Name-calling! He did. I was

in the hairdressers at the time.

Of

course. I used the scene in

Girlfriends, episode one.

He called

me on my cell phone.

How does that

happen? Hey, Steve?

His assistant

came on and said, I'm Steven's

secretary, would you like to chat

question I said yes, take these

foils out of my hair! I had

highlights. Take these out!

There we

go.

Looks gorgeous. Very expensive,

gorgeous tasting truffle. Take a

little.

Olly has some smashing wine

to go with this.

I do, a wonderful

and sumptuous burgundy. Finally we

do have a French wine! It is like a

boomerang, it finally all comes back

to France, wonderful with chicken

veloute or any type of soup. 2015

when this wine was made, a brilliant

year.

Thank you, that is so lovely.

That is heaven! Heaven on earth,

gorgeous.

Cheers.

Travels!

Definite

heaven?

I think!

gorgeous.

Cheers.

Travels!

Definite

heaven?

I think!

Delicious, really

lovely, thank you.

We can have

another step in just a moment.

Well,

that is all from us today on

Saturday Kitchen Live.

Thanks

to all our studio guests Amandine,

Niklas, Olly and Kay.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen.

Don't forget, there's

more Best Bites with

Matt Tebbutt tomorrow

at 10.15am on BBC Two.

Have a great weekend.

Bye!

Cheers!