20/04/2013 Saturday Kitchen

Good morning. Get set for a truly mouth-watering display of world-

class cooking. This is Saturday Kitchen Live! Welcome to the show.

With me in the studio are two chefs from two ends of the culinary

spectrum. First, the Godfather of Italian cooking himself. It's the

one and only, Antonio Carluccio. Next to him is a new face to

Saturday Kitchen, his restaurant at Tuddenham Mill in Suffolk is

winning some heavy weight fans including the Good Food Guide who

rate it as one of the 50 best restaurants in the country! It's

Paul Foster. Good morning to you both. Antonio Carluccio what have

you brought back from Italy for us? Mushrooms, what else? I am doing

mushroom raviolo with raw artichoke salad for the young lady there. She

eis vegetarian and will be happy with. It

And a salad? Yes, a salad of raw artichokes.

Sounds good. Paul, what are you going to make?

I'm doing a goose and duck dish. Very fresh with raw fennel,

watercress and crispy wild rice. That is something we have never

seen before? It is like instant rice crispsis, amazing.

Two very different dishes from our chefs today and as usual we've got

our line-up of fantastic foodie films from the BBC archive. We've

got our regular helping of Rick Stein, plus brand new Saturday

Kitchen episodes of Celebrity Masterchef and the frying Frenchman

himself, Raymond Blanc. Now, our special guest is best known for her

award-winning portrayal of the feisty Emmerdale barmaid, Mandy

Dingle. But it's her dancing skills that have brought her success

recently, getting her all the way to the quarter finals in the last

series of Strictly. Welcome to Saturday Kitchen, Lisa Riley. Now I

know you are a big fan of the show? An amazing fan of the show.

How does it feel to be cooked for by these guys? Amazing. Antonio is

a legend, a genius. You have built him up now! We will

mention later on in the show but the dancing you are progressing

this forward? Starting a new tour? Yes.

So, the Strictly Come Dancing tour has finished, you are doing another

tour? Yes, going around the entire country with a new musical.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Lisa. It'll either be something based on

your favourite ingredient, food heaven, or your nightmare

ingredient, food hell. It's up to our chefs and a few of our viewers

to decide which one you get. So, what ingredient would your idea of

food heaven be? I love asparagus. I love. It

As Antonio said, I am a vegetarian so a chef's nightmare.

What about the dreaded food hell? Gnocchi. It sticks to your teeth.

It is like chewing glue! He is telling you how to say gnocchi.

Gnocchi! So you don't like that? Not really.

$WHITE So it's asparagus or gnocchi for Lisa and I've taken my

inspiration for both from Antonio and gone Italian. For food heaven

I'll combine the asparagus with another of Lisa's favourite things,

pasta. The asparagus is simply rubbed in a little olive oil and

cooked on a very hot griddle. They're then tossed through some

fresh pasta and topped with a lemon and breadcrumbs. Or Lisa could be

having food hell, gnocchi. I'll make the gnocchi with potato, flour,

parmesan and olive oil then blanch and saute them. They're served in a

creamy spinach and broccoli sauce with some deep fried broccoli

floret. If you'd like the chance to ask a question on the show then

call. A few of you will be able to put a question to us a little later

on. And if I do get to speak to you I'll also be asking if you want

Lisa to face either food heaven or food hell. So start thinking. Right,

let's cook and we're starting things off with a legend of the

food world no less! It's Antonio Carluccio. Great to have you on the

show again! Good morning, James. The first programme I did with you,

you cooked lamb with feta cheese. What do you have today? I have

something that you can cook! Thank you very much! What with we going

to do, then? This is for you, to do, then? This is for you,

look... This is a treat. So, artichokes.

These are the baby artichokes? It is for a raw salad. You have to

take away the hardest ends. This is uneedible.

I will trim that off and finally slice it.

Meanwhile, I am cooking the sauce. I need some fire here... Look at

these lovely mushrooms. What is it with you and the

mushrooms? How did it start with you, as a young kid? Yes, as a

young kid, with father, as everybody in Italy does. I was

going to pick the mushrooms. The passion remains in me. I find

mushrooms anywhere, everywhere. Here, even some in Hyde Park.

What do we have here? Butter first of all. Then we cook, yes! A bit of

sauce for the ravioli. They are two sheets of pasta, that will contain

the sauce. This in the fridge. We will talk

about those later. What mushrooms do you have with us today? These

are morrells. They are fantastic. You must be careful, sometimes

there are stones inside. You open it. You take care for the stones.

Then the girolle. We put them there. They have been cleaned.

And we have the most wonderful mushroom of all, the cep. The

porcino. You classify that, the cep the king

much.mushrooms, would you? morrelle is a fine mushroom but for

me the king is this one. Look... Perfect. It has no animal inside.

It is definitely vegetarian! It is great raw in the salads? I have an

idea. Look if you can cut me the solid one. This one. You can cut it

very finally sliced. This one too. We do the salad of mushroom as well.

In this show you can do everything. How do you prepare these? Never

wash the mushrooms. Scratch anything off them.

The dirt. They are clean. Just check if they have maggots inside.

They may have. This one is perfect. Look at this.

A wonderful white. As well as being busy all over the

world with the restaurants, and everything else, writing is a huge

influence in your life. Yes.

You have written a couple of things recently, tell us about them.

books, the last one was called Collection. It is my sort of

biography. My life. Now we put a little bit of, I need

a spoon. I can get you one.

I have it here. Now we add tomato puree.

Then some parsley. We chop it like this.

So we add this. I asked my father and mother if they conceived in

love. He didn't say this in rehearsal!

Well, they told me yes! They told you yes? Yes.

Listen, the sauce is ready. Now we cook the pasta.

I will get the pasta. We have fresh pasta seats in --

sheets in here. If you would like recipes from the show, go on the

website. You can ask any question on this number:

The only time where you can put a few drops of oil on water for

boiling the pasta is when you have two big sheets of pasta. This is

fresh pasta. It is wonderful. You put it to boil in the salted water.

It should be ten grams of salt per litre of water.

So it is more salty than people normally do? Yes but 10 grams is

not very much. Now this is cooking. It will cook the fresh pasta in two

to three minutes. No more than that. In fact it is just the sauce that

needs a little more cooking. The oil in the pan helps so that the

pasta sheets don't stick together. As well as your books and

restaurants you are doing a food festival? I am.

You are coming up north? Yes. It will be very good, I would like

to taste your food. It is the Malton Food Festival. It

is in two week's time. So, one sheet of pasta that we put

on there. Let me taste... Yes, another little bit of salt.

That's it. Very quick. Very quick. Italian food is minimal

fuss, maximum of flavour. Then we add the other sheet here.

This is the blanket. So we put it there. Naturally something like

this you can do it with a filling of fish or whatever you like.

Let me put declaration. This is lovely.

Explain the salad. Oh, yes the salad. So finally chopped artichoke

if you use the big one, you have to take the outer part and use only

the heart. So, lemon, olive oil, salt and pepper? Yes, that is it.

Of course parmesan cheese and the ceps in there as well.

I wanted it separate. I will do another one.

No pressure! Which part of Italy are you from? Where did you go go

up? I was born in the south, in Piemonte.

We saw a lot of that when you were touring with Gennaro on BBC Two?

Yes, the good old Gennaro. My desperation! Now we put the

declaration, the garnish as you call it. So you have that.

We have an extra dish than in rehearsal. Do you want a little

parmesan cheese? Here, yes. So, tell us the name of the dish?

This is mushroom raviolo with raw artichoke salad.

I love that I love that

Check that out. It looks delicious.

I know that these eaten as they are a fabulous. Come over here.

Have a seat and you get to dive in. I don't know where you will start.

Italy is brilliant for vegetarian food. Wherever I have been, I have

the most choice in Italy. There is always vegetarian.

It is simple if you use the small artichokes in there as well.

Delicious. The good thing about me, I like my food.

Happy with that? That is lovely. Thank you very much.

We need some wine to go with this. We sent our expert, Peter Richards

down to the Hampshire coast today. But what's he chosen to go with

Antonio's perfect pasta? I'm in Southampton a stone's throw from

the docks, but I need to head into town to find some fantastic wines

to go with today's dishes. Antonio's mushroom raviolo with raw

artichoke salad dish is a celebration of the earth. It is

also very wine friendly. Now I can say that and I hear the ears prick

up. Artichoke is often considered the enemy of wine. Making it taste

bitter or sweet, but in this case it does not. That is because the

artichokes are raw. They are also young and tender. The effects are

expertly softened by the other ingredients in the dish. If you did

not want to play it safer, stick with a full body dry Italian white,

something like Verdicchio, but I have a great value wine here it is

the Piccini Chianti 2011 from Tuscany.

The quality of the Chianti can be variable, but when it is good, it

can be one of the best wines on the planet. When you smell this it is

not just about simple fruits. That would overwhelm what are our earthy

flavours here. It is more elegant, juicy, tasty red, tying in well

with the feel of the dish. When you taste it the acidity ties in with

the tomato and the vinaigrette and enough weight to work with the

meaty texture of the mushrooms and the kick of the parmesan.

Artichokes don't like bold reds but this is the opposite, juicy and

refreshing. Antonio it is a refreshing dish, here is an

unpretension red to celebrate with Well it is great value. It is.

Does it taste good? I don't know... It is a young Chianti. This is

perfect. Dishes like that ethey need a light

young wine. Happy with that? Really beautiful. All of the flavours are

gorgeous. And the wine is a great match. Good

value at over just a fiver. Would you cook it? I watched

everything. I will try it at home. Well try my way. If anyone wants to

speak to the legend, Antonio, call number:

Coming up, Paul has a duck dish to share with us, what is it again?

Goosnargh duck breast, puffed rice and pumpkin seeds, rhubarb and

yoghurt watercress. And you are making a salad too?

coming into the spring you want fresh, crunchy food.

Right, let's head to France to meet up with Rick Stein on his

gastronomic journey along the country's canals. And today he's

Apology for the loss of subtitles for 412 seconds

$:/STARTFEED. Now last week's butterfly cake masterclass seems to

have been a bit of a hit with lots of you. So this week I am going to

show you another very simple bit of baking that's easy to try at home

this weekend. It's a classic Genoise sponge which is very

versatile and I am going to serve with a blueberry compote and

with a blueberry compote and vanilla cream. We have 200 grams of

caster sugar and six medium eggs. The secret is that this is a cake

that is very light. It is used in a lot of French dishes, a lot of

basic recipes. You know the lady's fingers? Yes.

Now, over here I have some mixing. This is the key. You keep ep it

mixing for about five to six minutes, this creates the air in

the sponge. This is straight out of college. You lift it up and do a

figure of eight. If it is there when you get to the end, that means

that this is ready. If not, keep mixing it.

You know what you are doing! I try to. I have done it a few times. I

am making a cartouche. We have a greased tin. You can make this so

easily. You can buy them, I don't know why it is easy to make.

Make it the same size as the tin. Pop it around.

Very clever. It is just greaseproof paper. When

it comes to this it is incorporating the flour and butter

together. This is the key to it, the butter. So plain flour and

butter. Throw eit in. -- throw it Now, this is the key to mixing this

together. You cannot do this with a spatula it must be by hand. It make

it is nice and light. Is that lovely? I want to get stuck

in! This is how it used to be at college. This is how we used to

learn. The key is if you do it this way you can incorporate the flour

easier and more quickly than with a spatula. You don't knock out the

air. There is no rising agent here. No

self-raising flour. You just mix it together.

It is essential. That is what I was thinking!

key is that it is mixed together. That is the butter and the flour.

You can pour this in. You can see from the texture of the sponge it

is light. You can feel the flour as well.

Yes, it is, in essence, light when it goes in the oven, light when it

comes out of the oven. It goes in at 160 degrees, about

gas four or five. It needs to go in there for 20 to 25 minutes. To tell

when it is ready, if you push the top of it it is lovely and light.

Now, that is cake it makes me a very happy girl! Feel the weight of

it. It is really light. It is still fattening, though?

That is what I want. The best is yet to come, but you

need this, you are busy. You are on the tour and everything else. So

tell us about this, then. You have finished the Strictly Come Dancing

tour, you are oing something else? This is called Strictly

confidential. It is still under the Strictly frame. But is different.

It has never been done before. It is like a musical. From all of the

musicals around the country. It has all aspects of it. Acting, singing,

dancing. The good old fashioned variety show that we don't see it

so much. Craig has done it. He has written it. He has something for

everyone. But that is the brilliance of

Strictly. I did one of the first tours.

Did you love it? I loved it but when you walk out in Wembley, you

look up, thinking you should not be there! It is crazy, but this is

more of a stage tour? Yes. We are going around the country,

Manchester my home town. Southampton, all over the place. We

open in Plymouth. But this is different in the sense of people

are going to expect dancing as it is Strictly but it is not. There is

a narrative of my life. How I got there. You find out things that you

never knew. Then there are the professionals, Natalie, Ian, Artem.

They are celebrities in their own right. It has been running ten

years now, Strictly. The audian -- audience can ask questions and they

will answer them. You started off in television, did you go into the

same acting class as Sam Jones? Then you worked with her later. You

were signed up when you were 12? Yes, when I got Emmerdale everyone

knows who you are. How do you get a job like that? How

does it happen? The casting director saw me ein a play. Mandy

was supposed to be one episode. Then they got me in, did the

episode. She was popular. The next thing you know they brought me back

for a few more episodes and then there I was seven years later.

It was great. I was surrounded by great actors, Scot and Bailey. We

are really good friends in life. But you come from that and straight

into You've Been Framed? Another massive show? I know. The best

thing about my career, everything has been different. I love the

acting. Hosting was good and now musical theatre. It is nice to do

the variation. I am lucky. And while you are doing that, tell

us about the new TV show? I am filming George Gently with Martin

Shaw. It is set in the '50s and '60s. I love that. All of the

visuals. That comes out later in the year. Nearer to September.

The tour starts when? The 12th of June. Opening up in Plymouth. Going

around the country for two months. It will be great.

Fantastic. Yeah, just like that cake is

looking. Absolutely. I'm salivating here.

These are the blueberries. You can do raspberries, strawberries but

when you look at them in the pan they look fantastic. You know it

will taste good. That is the sugar, the water, the blueberries are in.

Cook it to the boil. Then take it off we have a little compote here.

Then we can take the double cream over the top.

That is the best thing about baking. You get a present at the end. It is

therapeutic and then the pressie. That looks lovely.

The sponge make it is. There is something about a Genoise sponge.

It is college cooking. Always a bit of a nuisance. I have

mastered it now, though! Then the icing on top. It is something that

we forget. You take it for granted. Do you like doing puddings? I love.

We have a nice little piece here. Clean the knife as we go.

A big piece, please! There we have that. It is lovely and light.

Amazing. But, of course, for those who don't

know it, Antonio Carluccio has had his birthday yesterday. Happy burst

day. This is for you, chef! I was saying, for me?! It was your

birthday yesterday, so happy burst day! -- Birthday! If there's a

skill or a dish you'd like me to demonstrate on the show, Or perhaps

you need some help with a cooking technique and can't get it right,

drop us a line and we'll try and cover it over the coming shows. You

can get all the contact details via the website:

the website: bbc.co.uk/saturdaykitchen. What

will I be cooking for Lisa at the end of the show? It could be her

food heaven, asparagus. The asparagus is seared on a hot

griddle then tossed through some freshly made pasta and finished

with a zesty lemon and breadcrumb topping. Or Lisa could be facing

food hell, gnocchi. I'll mix potatoe, flour, cheese and olive

oil to make the gnocchi then blanch and saute them. They're served in a

creamy spinach sauce with some deep fried broccoli florets. Some of our

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

Right, it's time for four more hopefuls to enter the latest

Celebrity Masterchef contest. Gregg and John are wasting no time either

and have a tough mystery box challenge all ready for them. Take

Apology for the loss of subtitles for 412 seconds

The celebrities' next challenge is one of John's skill tests and you

can see how they get on in about 20 minutes or so. Still to come this

morning on Saturday Kitchen Live. Raymond Blanc is perfecting his

parfait! He's making a very smooth chicken liver pate with a spiced

butter coating to enjoy with Adam in the kitchen! It's a David and

Goliath battle today in the omelette challenge. New boy Paul

will need all his HEN-terprising kitchen skills to s-LAY a true

culinary titan, and one of the greatest EGG-sponents of Italian

cooking, Antonio Carluccio! These are rubbish this week, aren't they!

That's the Saturday Kitchen omelette challenge, live, a little

later on. And will Lisa be facing her food heaven, asparagus and

fresh pasta with lemony breadcrumbs? Or her food hell,

gnocchi in a creamy spinach sauce? You'll have to wait until the end

of the show to find out. Right, let's get cooking and up next is

the man making waves with his award-winning restaurant, Tuddenham

Mill in Suffolk. It's Paul Foster. Great to have you orn the show. You

have brought some -- great to have you on the show. You have brought

some duck with you. What is it? This is Goosnargh from Lancashire.

You can see the size of it, how plump it is.

It is fantastic. It is one of my fauv rit products.

We -- It is one of my favourite products.

You are preparing the duck. What are we doing next? We start by

blow-torching it to blister the blow-torching it to blister the

skin. This starts to caramelise it. I

want to really crispy, slightly charred. A little bit of the burnt

edges to get a nice barbeque flavour coming through.

Now, the rhubarb, I am cooking this in water, sugar and pine.

Me and my lads were foraging in the local forest. The pine has a

citrusy flavour. It is perfect with the rhubarb. It is Douglas fir pine.

This shrinks the skin off so that you know where to cut it and

prepare it. If you have meat exposed, that will catch in the pan.

So I have the are duduction -- reduction of red wine and soy sauce.

I will finish it with reduced chicken stock. We get it nice and

glazed. Now, tell us about the restaurant

and Suffolk? It is a converted water mill in Suffolk. It is a

beautiful place. It has a mention in the Doomsday Book. I have not

trade myself, but it is a nice claim to fame. We have 15 bedrooms,

a 50-seater restaurant. It is just a beautiful effect. The river runs

under the restaurant. It is perfect for this time of year. The terrace

really fills up. It is important to take the fat off, but don't expose

the flesh. Take out the sinew. So, how many covers can the

restaurant do? At the most about 60. Depending on the configuration.

Straight in the hot pan. No oils needed at all.

Turn that up a bit. So, basically you are colouring it

with the blow-torch then rendering The blistering helps to crisps it

up. Sea salt on the flesh side. An important thing with this, never

turn it over. It goes into the oven skin side down.

So it is all cooked on the skin? Yes. The whole lot. Looking at the

ideas with the pine. The other chef who has done similar stuff to this

is Sat Bains. He was one of your teachers throughout your career?

Yes, I was his sou s chef for Sat. He eis a task master. He challenges

the chefs intellectually. He asks your opinions on what you think

about the food. Also another guy similar is Mr Raymond Blanc? Yes, I

worked for him. A really good grounding for a chef.

You mentioned that you go foraging for bits and pieces. Is that a main

part of your menu or is it something that is new to you?

something that I have done. There are some really interesting

products out there and of course it is all seasonal.

Now, a little bit of fat over the top. We are getting more colour

here. And talking about seasonal. We have

rhubarb here. You want salt on here? It helps to break it down.

The duck goes in at 160 degrees for about seven to eight minutes

depending on the size. That is about 250 grams. So I would say

about eight minutes for that And the reduction, you want maple

syrup in there. It adds the sweetness.

So, what is next, then? We are waiting for the oil to come up to

do the rice. I will get the pumpkin seeds on.

I will do the rhubarb. This we can pour off and pour some over the top

of our rhubarb, then? When it boils, pour it over and let it cool. It is

perfectly cooked. It leave as little bit of crunch with it. For

the pumpkin seeds, you need cool oil, the seeds N it doesn't work if

you deep-fry it. You have to start it slowly. A little bit of salt in

there. It really changes the texture to get a nice nutty flavour

to it. So it happens quickly, even though

there is cool oil in there? Yes, you can hear it popping now. Just

stand back. You can see it starts to go around

Straight on to a sieve and on to the paper. That is amazing for a

salad. And a little raw fennel salad?

raw fennel, salt and lemon juice to break it down. I mentioned Antonio

is taking part in food festivals, which is next month actually, but

you are taking part in a couple of food festivals in June? Yes with

have the Aldeburgh food festival and another in June celebrating the

food of Suffolk. There is some amazing stuff out there.

So, we have a reduction coming down, what are we waiting for, the oil?

Yes. This is normal wild rice? Yes.

Normal black wide rice and if is literally taking seconds to make.

I have the raw fennel here. The other thing is natural yoghurt.

We thang in the fridge overnight. What it does, it gives this lovely

thick whey. It has a lovely acid flavour. We put it in the bread too,

so we don't waste anything. You hang it in a Muslim cloth.

About 12 hours, but it is thick, almost cheese-like.

-- muslin cloth. Now we are waiting for the oil to

get really, really hot. This happens quickly.

Watch this. So, the key is, lots of oil to

little rice otherwise it cools down and you get raw bits in there. So

one spoon... They will puff up now. The way to know it is done is when

it has stopped making a noise and they are still.

That is about there. Yes. Careful it is really, really

hot. And there you go, instant rice

krispies. Look at them! Yeah, little maggots!

I have never seen that before. It is a really interesting

technique. Now a little bit of sea salt.

And we are about ready to plate up here.

I will serve one without duck for you. Thank you.

Put the glaze into a bowl. It has a very meaty taste to the

glaze. The duck into the glaze.

Just stick the crispy rice and pumpkin seeds to it.

How long are you giving that to cook? This one had seven minutes

and five minutes to rest. It is really important to rest. The

presentation at the restaurant is not as important as the food. So we

don't spend a lot of time tonne. That is OK! If everything is

beautifully cooked and there are amazing ingredients, it is going to

look great cooked. That is how I see it.

You mention leaving the food to rest. A lot of home cooks don't do

Absolutely and then you wonder why it is tough. You notice there is no

blood on the plate because it has been well-rested. Mustard seeds

there to add to the salad for a little bit of heat and we finish

the dish with watercress. And these are the raw mustard

seeds? Yes. And the last thing to dress the

dish we have pine oil. That is the pine that we used earlier, blanched

for ten seconds and blitzed into sunflower oil.

So tell us what your dish is called again? This is Goosnargh duck

breast, puffed rice and pumpkin seeds, rhubarb and yoghurt

watercress. watercress.

And this is one without duck. It looks fantastic.

Good enough to eat. Here you go of the -- with that.

Look, he is ready. Tell me one thing, I am confused

about the modern way of cooking, why you spread it on the plate.

spread it out so you get little tastes of everything as you eat.

The duck is kept nice and pink and allowing to rest. Wow! The blood is

not leaking it ut it puts a lot of people off.

Right, we need some wine to go with this and our expert, Peter Richards

is in Southampton today. So let's see what he's chosen to go with

Spring is most definitely in the air with Paul's dish frfplt its

zingy rhubarb to the succulent duck breast. Even the crunch of the

puffed rice and the seeds. It cries out for a beautiful red. Now boj

lay or a herb-scented red work well, but to tie this together, we need a

up to more generosity. An eye to a savoury focus. With that in mind, I

have found a stunner. It is the sensational value, Errazuriz Pinot

Noir 2011. If I am looking for a refined but a generous style of

Pinot Noir, then New Zealand is often the first port of call, but

in terms of value, Chile makes some amazing Pinot Noirs. Firstly, the

duck and the gameyness of this it works so well with the Pinot Noir.

It is very soft and the juicy acidity picking up on the rhubarb

and the yoghurt. The scents work well with the pine and the Hershey

watercress. Finally, the soy and the stock

needs uemp to match with them, this wines that in spades in a very

soft-textured way. So, Paul, it is a very inventive dish with amazing

textures. Here is a mighty fine red to put a spring in your step.

Cheers! Cheers indeed. I think he has picked another

winner here. This is perfect. The balance with

the dish is perfect. There is a lot of asirdity in there. It would be

easy to overcomplicate it -- acidity.

A lot of flavours there, yes. fantastic. The rice is fantastic.

So unusual. There you go. You can relax now.

Right, let's get back to Celebrity Masterchef where the four new

competitors are about to face one of John's fiendish skills tests -

Apology for the loss of subtitles for 412 seconds

You can see how the celebrities get on when they face their first

outdoor cooking challenge on next week's show! Right, it's time to

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

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

who do we have first on the line? It is Paul from Blackpool.

What is your question? I would like a recipe for wild bore.

Antonio? There is a pasta, it is bigger than a spaghetti, bigger in

size but shorter. It is typical of Umbria. To make a ragu with that

would be fantastic. Lovely.

Make it into a ragu. What dish would you like to see at the end of

the show e? Is it food heaven or food hell? It is food hell, I'm

afraid. You are a northerner, you should be

on my side! Calm down! Richard. What is your question? I have

lovely pork belly. I always get the crackling side of it but I want to

do something different. I take the fat and bones off. Cover

it in salt. Then dice it up and crisps it up in the pan. You have

that put through pasta and a tomato sauce it is lovely.

And another one, put it in a pan with veg. With peppercorns and bay

leaf and bring it to the boil. Then leave it off the heat and then

press it in the fridge. Then you can slice it and pan-fry it. It is

fantastic with scallops. And boil it for a long time and eat

it with saur kraut. Wonderful.

Three dishes. What dish would you like to see at the end of the show?

Food heaven. And Pauline is there for us. What

is your question. --? I have a crown of duck. I need

a sauce to go with it. A crown of duck, what sauce would

you put with it? You know the quinns cheese. You dilute it it is

a wonderful flavour. Add a touch of balsamic vinegar and it is fine.

Simple. And ras bris are coming into season

soon. It working well with the a Addick fruit.

And then there is a sauce that you can make with caramel with orange.

With a little bit of vinegar to spice it up. So three recipes with

that one. Take your pick. What dish would you like to see at the end of

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

There you go. Right, let's get down to business.

Paul Rankin is now enjoying his 6th week at the centre of our pan with

that 17.51 but can our chefs knock him out today? You can choose what

you like from the ingredients put in front of you. Let's put the

clocks on the screen please. Remember these are just for you at

home so you can see how they're doing. Three, two, one, go! Oh, it

is not going well! It's the concentration. I think he is

catching you up! We have mushrooms going?! Oops.

I am going to run out of music in a minute.

We got there. With mushrooms! Well, I will have

to have a taste. Eggs with the mushrooms is the best

thing. Hmm! It's lovely.

What happened here, then, chef? Just ignore the broken egg.

Right. It looks to me like an omelette.

Paul, do you think you beat Sat Bains? No way.

I just want to be on the board. You did it in 57. It puts you down

here. Oh, no.

Antonio? Well, I believe, probably I will come around here somewhere.

Whereabouts? There? About here? About 30 seconds? Yes, maybe a bit

more. I think you need a new watch! You

did it in 55 seconds, that puts you down here as well.

Good, but put me with the other two. You can go where you want. It is

your birthday. So, will Lisa get her idea of food

heaven, the pasta or food hell, gnocchi? We are first of all going

to enjoy another masterful display with Raymond Raymond raumed. Today

he is making a coup of things, -- Raymond Blanc. Today he is making a

couple of things. But first a duck alyad. Take a look

Apology for the loss of subtitles for 412 seconds

at this one. It is that time of the show to find

out if Lisa is facing food heaven or food hell.

$:/STARTFEED. It is that time of the show to find out if Lisa is

facing food heaven or food hell. Food hell is the pile of

ingredients that turn into gnocchi. Or food heaven is the asparagus.

What do you think that these guys have decided? I am really hoping it

is my asparagus. Don't be cruel.

It is. It is. So, there you go. Chef if I can get

you to do the breadcrumbs. Before I start with that. I will turn my

attention to the pasta machine. We are going to fire these up to make

these little pasta shapes that are, which, chef? Ginie.

I think that is him making it up! They are lilies! So, we have the

lovely asparagus. We are going to blanch these.

Why when you go to Spain, the asparagus is white? They are cooked

under the earth until eethey come The sun gives them the chlorophyll.

It is like forced rhubarb. That is grown indoors. The outdoor is the

thicker estems, the forced rueb Santa Barbara the thinner stems

which is sweet. Fab. I have learned something now.

Now we are adding some oil to the pan here.

It is lovely in butter as well. Right, so a little bit of butter

and oil in the pan. I can do this myself at home, now.

We are using a little bit of garlic, but not until the breadcrumbs have

started. Others it will burn and catch.

You are right. He eis a good shuf. We are proper proud of him! It is

OK. I will pay you later! -- he is a good chef. We are proper proud of

him! If you are cooking these at home, they do not take long at all.

You can do this when the weather is getting better on the barbeque, but

blanch them in boiling water. Pop them in ice cold water and leave

them. Then pop them on the barb queue.

There you go. Wow.

Have you never had the desire for meat? I stopped eating it when I

was 19. I cook it for other people. I pride myself on my roast. It is

just a personal taste, really. You would live well in Italy. They

have a lot of vegetarian dishes, but they are all a substitute of

meat. I love it in Italy on holiday. In

Rome, the choices were fantastic. It is like India and lots of

vegetarian dishes, but you can't beat fresh asparagus when in season.

It is lovely. It is one of my favourite

ingredients of the year. When you see this stuff grow, by

the time they have cultivated one end of the field, if the field is

big enough and the conditions are right, it grows overnight. It takes

three years if you plant them in the garden for you to get the first

of a good crop. Right so we are nearly there. The

breadcrumbs are in. Then the garlic goes in.

In Sicily they use this with parmesan on lots of dishes.

You have chilli there which is dicing up nicely.

Now the pasta from this machine, 14 eggs, a kilo of double zero flour,

a kilo of semolina flour and then you have lovely pasta. It is still

warm. It cooks very quickly.

This makes enough for about 165 people.

Lots of salty water in this as well. Yes, 10 grams of salt to a litre of

water. It is because the pasta needs

flavour before receiving the sauce. When you are making pasta, what is

the ratio of eggs to flour? About eight or nine per kilo. I have seen

40 eggs made with a kilo of flour once.

40?! Now, the sauce for this is straightforward. The butter goes in

straightforward. The butter goes in the pan.

And what we use is the pasta water as well. Yep.

You really know it. Am I doing it right? Yep.

Just double checking to make sure I am doing it right! Lemon zest.

Lemon juice? A little bit. The pressure.

Yes! Yes, cooking Italian food in front of this man.

So, the pasta is nearly there. We can drain that off now.

It does not take long to cook about 30 seconds there.

No, a little more. It takes about a minute! Then we

have the asparagus. Leaving the big stems to one side.

I may want to switch the machine off.

It is making a funny noise. Now we can finish this off.

That is going in. Ready for the parsley? Yes, all

straight in. The chilli too. So, fresh parsley, a bit of chilli.

Then we will make a little more moist with the sauce from the pasta.

A little more butter. Black pepper.

This is the key to add some of this water from the pasta all together.

There we have the lovely pasta. Nice and moist.

Gorgeous. Thank you for letting me have the nice choice!

breadcrumbs. It is so quick to makes a well.

Brilliant. Parmesan? Yes.

Parmesan! Get me some parmesan! Get some forks, please, Paul.

Happy with that? It has made all the difference, chef.

Bon appetite. Dive into that one and tell us what you think of this

one. Thank you very much.

Thank you very much. It smells amazing.

To go with this, peter has chosen a White Burgundy 2011. Priced at just

�5. A bargain wine. What do you think of that one? Really, really

good. When you mentioned asparagus, in

season it is like English strawberries, you cannot beat. It

So simple to cook. And the wine? I will give you the

bottle. Whereabouts in Italy, you mentioned

the breadcrumbs, where does that come from? Sicily.

There a little more. Dive into that. Best of luck with the tour. It

starts in June? June the 12th all around the country.

It is a number of dates. About 20? Yes. This will be nice. I get to

sing in the show. I have never done that before for a live audience.

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

Antonio Carluccio, Paul Foster and Lisa Riley. Cheers to Peter

Richards for the wine choices! All of today's recipes are on the

website. Go to: bbc.co.uk/saturdaykitchen. We're

back live, next week, at the same time of 10am on BBC1. You can enjoy

more of our Best Bites tomorrow morning on BBC2. Good luck to any

of you running in the London Marathon tomorrow. Look out for our