20/08/2011 Saturday Kitchen

Good morning. Yes, we're back. I hope you're hungry. This is

Welcome to the show. Cooking with me live in the studio today are two

of the country's most inspiring chefs. Well one of them any way.

First, a man would stands shoulder to shoulder, not that one, sholder

to shold wer Jamie Oliver as they attempt to turn all of Britain into

one big Italian restaurant, the one and only Gennaro Contaldo. Next to

him a chef who transformed a roadside pub in Buckinghamshire to

a foodie hot spot, the Hand & Flowers. It's Mr Tom Kerridge. Good

morning. Good morning. Good morning. Gennaro, welcome back, what are you

cooking? Today I'm going to cook this fantastic sea bream with

cherry tomato, garlic, wine inside. What I'm going to do is pan fry it,

then put them in the oven. You're going to make a lovely corgette

salad for me. We need subtitles with that really! I haven't got a

clue what that is. I know it's a fish because I'm looking at it.

I'll show you how to do it. Tom, follow that. A pollock dish with

lardo on the top, mushrooms and radishes from the garden. Lardo is

fat from pig. It is, cured pork fat. Very nice, it gives it a meaty

texture and flavour. And you are using borage because you're growing

your own stuff now. Yeah, kind of. Two top dishs to look forward to in

and our fantastic film, including Rick Stein, the Great British Menu

and all time classic television from the great man, Mr Keith Floyd.

Our special guest is normally surrounded by hordes of screaming

female fans. SCREAMING Over there, a bunch of middle aged

women. Having been runner up on the X Factor a couple of years ago, he

secured his number one hit with his first single. Now he has a double

platinum selling album. Welcome to Saturday Kitchen, Mr Olly Murs.

Great to have you on the show. I know you're a keen cook, but you

don't have time to do much. I'm in the a bad cook. I'm not fantastic.

I'm lying. There I don't get much time at home. It's been a busy year.

Yeah, and I'm living at home with my parents, so I get the luxury of

them cooking me dinner. It's a bit sad really. I don't know, my mum

lives too far away for me. You're at the V Festival as well? Yes, I'm

there this afternoon. We're in Chelmsford today and Stafford

tomorrow. I'm excited. You're here for lunch then. Lunch, breakfast,

whatever. We will be cooking heaven or hell for Olly. It's up to the

studio guests and viewers to decide what you're getting. There's been a

six-week break since we've had this. Food heaven or hell, what would it

be? Heaven, I'm looking forward to the lamb chops. And heaven would

be? Mussels. I don't like the look of them. I'm sad like that. If I

don't like the look at it, I'm not going to eat it. I've never tried

mussels. We have amazing chefs. It could be really nice. I'm not sure.

Heaven, you like lamb. Yes, love lamb. And food hell mussels. So

lamb or mussels for Olly for food heaven, something a bit spicy. I

know you like spice. A really good dish, lamb chops with chilli jam,

the lamb is seasoned, flashed under a hot grill and then served with a

sweet and spicy chilli jam, with Thai style salad, lamb breast with

maz Una, mint and coconut. Looks lovely. Or food hell, musels and a

classic combination, this time moules mariniere with French fries.

The mussels with wine, garlic, cream, I'm trying to big it up,

topped off with a parsley crumb and served with a pile of chips. Chips,

perfect! You have to eat them like a kid, all the mussels first.

We'll see which Olly gets later in the show. Two Saturday Kitchen

viewers are with us. Louise wrote in and who have you brought with

you? Theresa. Green fingers for you both? Yes. We try. Is that because

you're keen cooks as well, you work at primary school. We do. Cooks at

primary school. I have just moved to a large house, garden, runner

beans, carrots, mar rows. You're trying to use everything all at

once as well. If you have any questions don't hesitate, fire away.

Green fingered questions, Tom is there to give you a hand. You help

decide what Olly gets at the end of the show. If you'd like to ask a

question on the show call this If you get on the show, we with

will ask whether Olly gets food heaven or hell, lamb or mussels.

It's going to be heaven. It's a no brainer. I hope. So Let's get

cooking. What better way to start than the Italian stallion himself,

Mr Gennaro Contaldo. Welcome back. On the menu is what? It is a sea

bream. We cook with garlic, bream. We cook with garlic,

anchovies, capers, lovely cherry tomatoes. We have oregano, basil,

bit of wine. White wine. Yes. Plus we serve it with a small shaved

corgette with mint, garlic, balsamic vinegar, mixed with wild

rocket, which we put on the side. You want to do the old sea bream.

You want me to prepare the tomatoes? Yes. We're going to fill

it. You filleting fish is a total disaster. OK. Let's make sure the

fish is lovely and firm. Why you move away now? Because I've got one

in the fridge ready in case you fish is. Mind your fingers. Why are

you getting out of the way? Because of the knife! I'm going to drive

down to the tail. Look at the fish. Never mind. There's quite a lot on

there. Never mind. Oh, my days. There's quite a lot of fillet left

on here really. I'm going to kick him one of these days. You make

sure there's very little bones. I believe you've been to Amalfi.

I have. You've been film sning famous for the olives for Martini.

Yes! Nice bit of lemon. Put them on top the lemons. Wash your hands.

I'm not finished yet! All right. Salt on top. Then let's move this

one first from here. Let me wash my hands. You're filming your second

series of the greedy Italians. God, due watch it? Did you enjoy

it? I watched it. I enjoyed it. Which is the best part, you like

it? You walking out of the sea with those... Oh, God. Those tentacles

in your pants. Tell me something else. What else you watched. I want

to see if you watched it or not. watched the little tart that

Carluccio made on the hillside. ricotta and lemon tart. I did watch

it. You did, I fully agreed with you. When you chop the garlic here,

don't be afraid to chop the garlic and have the garlic very finely

chop, just slices of garlic. Chunky. Chunky. Then you make sure then you

have the anchovies, which anchovies almost dissolved but not dissolved,

did you understand me? No. When you speak English, it's a terrible

accent you have. You watch me what I'm doing. I'm watching. I can't

get a word in edgeways. Then some olives. The olives from that area,

green ones, famous for the Martini like I was saying. Yes, it is. Then

all the tomatoes, very kindly. You put everything this side. Put them

all in. As well as doing that, your series, you've been doing a load of

festivals as well, Jamie you helped on that? Yes, bless him. Yes

Clapham Common festival, which I believe they filmed as well. Yes,

fantastic. Also we open a new restaurants all offer the place,

Jamie Italian restaurants. In Angel. 280! Yes what a beauty. I'm in the

kitchen, because I do cooking every time I go inside there. Everything

all in together. What herbs have you got? Parsley and fresh oregano.

You have a little bit of wine. I don't know if you have fish in

crazy water. I had that in crazy water. The name in Italian is...

Aquapazza. This crazy water, when you watch them, they're supposed to

fish in sea water? It's sea water... You cheat and use tap water. Well,

yeah, I don't use salt. So it's fish in tap water. It's called

crazy water because you put fish around, wine around, tomato, garlic

chillies, then almost everything. Then you cover. So the fish inside,

oh, my God, I'm going crazy. You coming out, what a joy.

LAUGHTER Yeah. Come on, the salad. The salad

is? Look at the mess on top. You're supposed to remove everything. They

said I remove everything for you. Garlic. OK. Little bit olive oil.

You want some mint? Of course I want some mint! Mint. Salt.

haven't put any salt in there yet.. Put some salt in there. Balsamic

vinegar. Tell me about the balsamic vinegar, you know very well about

that. It's matured in barrels. The older it is, the better it is.

is. And what you have to read it on the label when it say balsamic

vinegar? Not caramelised. It's natural. You got it, doesn't matter.

The older it is, the thicker the texture. It is. There you go.

won't get me this time. Then you can see I just close them a little

bit now. What I do, I'm going to put them in the oven for 20 minutes

and if you think you're going to wait 20 minutes, there's no way out.

While it goes into the oven, if you want to question us on the show

find gentlemen Nargolo's recipe and all the recipes from the show on

the website. Can I? Yes. Then you put them in the oven and cook for

about 20 minutes. Here, I done one early on. Can you get that plate

ready for me please, can you mix the salad properly? Can you put the

knife and fork on the table there? Can you clean a little bit? This is

really hot. And, you ready? Yeah. Mind your hands. And that is the

fish. Wow. My goodness, can I say my fantastic word. This is hot! Why

I'm cooking so good! Yes! Have you been drinking? No, I haven't been

drinking. Slowly, slowly, you done - very hot - you can see the fish

is staemed and it's got the tomato's got very small one. You

put a toe mato. Just a few of those. Nice bit of fillet on top like that.

Put the other one on the side. Looks good. Just a few tomato.

Don't touch it yet. Don't touch it, I'm not finished yet! Don't even

try to touch that fish. Don't even try. This one here. Then you get...

Tell us what it is then. It's so good to tell what it is. It is sea

bream which is pan fried and baked in the oven and with cherry tomato,

garlic, capers, olives, mint and corgette. I'm going. Fish and

courgettes then! There you go. Right you get to dive into this.

Have a taste. Am I first? This is breakfast. This is it. Dive into

that. Wow. You can be honest. Look at that. He's all ready.

somebody give me a knife, please. Where do I start? Dive in. I just

want to look your face. This is your favourite ingredients, cherry

tomatoes. It's so simple dish. Anybody can make it. They have the

mezano tomatoes. Yes, very large one. Famous for the pizza base.

and mince inside there. Good? Hurry up. Be careful. Again all the

flavours you know. I love this man! We need some wine

to go with this. We sent Olly Smith I'm all at sea off the East Sussex

coast. But it's time to put anchor down, head ashore and find tip top

fish is something I can imagine him eating at his favourite eatery.

It's all about summer vibrance and tang. So a white is catch of the

day. You could go for this, Verdiccio. But you want the best

Gavi. It's made from the tortezi grape. It loves being pared with

fish thanks to its freshness. This is made by the cooperative. It's a

wine ready keeping an eye on the horizon for. The zing of the lemon,

salty anchovies, sharpness of capers, those flavours are like

slashing in the seaside. For that you need frerbsness in your vino.

Then there's the edge of the olives and the twist of that aromatic

garlic. For that you need punch in your wine to act as ballast to

balance the food and wine. Finally, you tomato sauce, laced with olive

oil. That adds opulence, intensity and acidity. For that this wine has

been fleshed out with a touch of oak, but it still lets the

freshness flourish. Gennaro you are a God of gastronomy and the emperor

of my appetite. Here's to your brilliant bream. Chin chin.

Hear what you called you? Yes, he's such a wonderful person. Bless all

his, he's been round my house. must have been drinking? What do

you think? Perfect wine. Balance the saltiness so well. Clings to

your mouth. Then the fish, then back to the wine. It wouldn't be

because it's Italian. Yes, it's Italian. Bit of a bargain I think.

Very nice. Happy? Very happy. haven't tried it yet, I might be on

the floor. What do you reckon of the food? I thought 20 minutes in

the oven for a piece of fish, but it's beautiful. Takes on all the

flavours. You need that so -- to soften the tomatoes. When you cook,

it's cover, so the fish cannot explode in any way. So the steam

stays in. Yes, it sounds a lot time, but it's good fish. Beautiful. You

can join us at the chef's table in the series. Just write to us with

your name ah, dress and a daytime phone number. The address is: Later

another great fish dish. What is it? Pollock with mushrooms, radirks

and Lordo. It's named as a poor man's cod. First let's catch up

with Rick Stein as he embarks on a seafood odyssey around the world.

I first went to Thailand in 1986 green chicken curry was all I knew

But then I found night food markets where everything is so cheap

and you've got a hundred yards of street with food from all over Thailand and you can try it all.

Great!

This is tom yung gung, and thisrestaurant has great memories for me,

cos me and my friend Johnny sat down here

shortly after we got to Thailand and had this soup.

And we still meet in the London Innin Padstow and reminisce about howit was the hottest thing we'd ever...

Thank you very much. ..we'd ever tasted.

You start the tom yung by bruisinggarlic, galangal - a type of ginger,

onions, chillies and shrimp paste in a good old mortar,

and you bruise it to bring out the flavour.

So that's coming along very nicely. Add a little tamarind water -

tamarind paste let down with some water.

Put it into the stock pot which is boiling away on this...

charcoal burner called a tau-tan. But you don't say "tau-tan" here,

you have to go "TAU-TAN!" like that.

You have to mimic the Thai accent.

So in that goes and that'll simmer for about ten minutes.

That'll give it a nice hot and sour taste.

SCRAPES PANThat's sending my teeth on edge! Ugh.

After ten minutes, all the flavour's-extracted from all those ingredients,

and I'll pass it through a fine sieve or colander,

and I'm left with a really quite clear liquid

which is filled with the pungent flavours of garlic, of chilli,

of galangal and of shrimp paste.

Now for some other ingredients. A good slug of fish sauce.

Same fish sauce out here as we get back in England. Plenty of that.

And now some stickbeans - sorry, snakebeans.

Sticks, snakes, all the same.

There we go. Just add those to that,-and they go in for about 30 seconds.

Now the fish. We bought it in the market this morning. White snapper.

I think a lot of people think fish abroad are all strange and look different,

but that looks a bit like breamor bass, and I'd use that in England- for this dish.

A couple of fillets in there.Cut them up into about three pieces.

And then some squid from the market.- They clean all the squid for you.

Beautiful squid, lovely and fresh. You can smell the sea on that.

In that goes, for about a minute.

And finally the bok choi. Youcan get this even in most ordinary supermarkets in England now.

It's a great stir-fry cabbage. Light cabbage.

Cook the bok choi for literally seconds,

then turn it into a Thai soup bowl.

Garnish it with coriander and shreds of chilli.

It's the first dish I hadwhen I came to Thailand years ago,

and I still think it's my favourite Thai food - hot and sour soup.

It's like... God forbid I should ever have to go on a diet, but IF I did, that's what I'd like to eat,

because it's got NO fat in and it's so nourishing,you feel it's REALLY doing you good.

I'm a bit like a trainspotter when it comes to watching the unloading of fishing boats.

Always have been, always will be.You never know what they'll bring.

It doesn't matter whether it's a tropical location

or the cold, slippery decks of a Padstow trawler,

bringing home fish that, fortunately, I know the names of.

What do you think of those? Just lemon sole, right?

Do you think that's a cheap and nasty fish, or do you think it's something special?

If you saw these at Plymouth market,

would you think they were some ofthe best fish in the world or not? Well, I would.

There's only one way of cooking lemon sole - grill it whole.

If you take them off the bone, they're disappointing...

I'm just taking these side fins off.

..Mainly because the flesh isso soft, it doesn't look appetising.

The flavour is second to none.

I've come up with this very, very nice hard butter sauce -

that's butter whizzed up ina robot coupe thing with flavours.

I was thinking about those fresh flavours of Thailand like ginger, lemon grass, lime...

Coriander's a bit too strong, so just parsley

cos I wanted it a bit restrained, European.

Now I'll add a bit of an extra Thai flavour - some fish sauce, about a tablespoon,

maybe a little bit more.And, finally, some fresh lime juice,

about two teaspoons. A nice, big lump of butter

and off we go for 20 seconds.

Put this onto this clingfilm here.

Roll this upinto a neat, little sausage shape...

and into the fridge.

Good. To prepare the lemon sole for grilling,

first of all, we brush the underside- with plenty of melted butter

and a good lot of salt and pepper.

I REALLY like pepper on lemon sole.I like pepper on virtually anything,- freshly ground.

Turn it over, do exactly the same on the other side.

Melted butter, plenty more salt and PLENTY more pepper.

And now to grill it. Just slide that- under that salamander there.

What I LOVE about grilling lemon sole

is the smell of the skin as it blisters.

I once said about scallops -

it's the same sort of smell, like hot beaches.

The theory is that you've got to be complicated with fish.

I once heard that you couldn't get a-Michelin star for just grilling fish.

Well, I don't think I can repeatto you what I think of THAT comment!

So, just look at that. I mean, it's just, like, brilliant!

Oh, I LOVE lemon sole when it's grilled like that.

Look at the way the skin's blistered.

I'll just free it a bit with this knife.

Lift that up with a fish slice...

and onto the plate.

Now the hard butter.It's been in the fridge for an hour.

This is all the sauce you need forthe lemon sole. Cut into neat rounds.

So I think we'll put three of theseright down the backbone like that.

That's good. Don't want too many, don't want to overdo it.

Now I'll just bung it under the grill again,

so the butter melts a little and runs down the fish.

It looks so appetising like that.

So, a nice wedge of lime and a nice piece of parsley, and that's it.

You know what I think about food? You KNOW when something's right,

when it needs no more, no less. And that dish is RIGHT.

Subtitles by Gillian Frazer BBC Scotland 1999

Lemon

Lemon sole

Lemon sole and

-- Dover sole. One of my favourites as well. I've been to quite a few

markets. I've been to Paris and one of my favourite dishes is a French

onion soup. People say it's a tricky dish to make. If you break

it down, it's quite straightforward. I have onions frying away here.

This is an essential part. We have garlic, sugar, fresh thyme, butter,

tiny flour, sherry, or Madeira, white wine, gruyere cheese or bread,

chicken stock, good quality stack is what you need. We are going to

slice these onions. You want to do as well. Yeah, yeah. I'd love to.

We need it thinly sliced all right. OK. This is how people do it at

home. Cool. Nice and thin is like this. I'm not going to try that!

it any speed you want. Nice and thin.

I don't want to chop my fingers off. Remember you're on stage at 3pm.

That's right! One hand bad. Exactly. It's been a busy year for you. You

kind of had three attempts at joining the X Factor didn't you?

did. Yeah I went a few times to the auditions. I never got threw. Lucky

enough in 2009, they finally accepted me. I nagged them too much

after two years. What do you think it was that you changed really for

the third time? I think just maturity really. I'd got to thaidge

and I worked a lot of singing and performing in pubs and things like

that. It really helped me. I got the right song choice. With the X

Factor it's all about the song choice. If you get a good song,

then you're halfway there. Lucky enough I sung Superstition and it

done really well. These are a bit chunky. That's all right. When we

dot best bits bit we'll speed it up. I'm a bit conscious of cutting my

thumb off here. And crying as well. You won't cry if you have a sharp

nice. Really? They go all in there. That is extremely sharp. Fry the

onions in a touch of butter. Of course, you went through. You

dueted with Mr Robbie Williams. did, one of my idols. Entering a

competition like that, it doesn't matter if you win it really. Second

a good place to come. I was very lucky when I finished the show.

Simon kept in contact. We spoke and he signed me up, which was amazing.

We have garlic to do. OK. I was very lucky. I've done it. Right

I'll do it! You can have a seat if you want. Yeah, OK, no worries.

I've contributed that's good. you were saying? Simon kept in

contact and signed me up and was so shocked that he did. Like I say, I

was lucky enough, I went into the studio and wrote some songs and

then I got Please don't Let Me Go. You almost went straight into the

tour as well pt Whu finish the live shows, you go, you finish the shows

and do lots of gigs up and dount country. Then you do the arena tour.

We did 57 dates. That must be increed yubl. You're just sat at

home to appearing in front of how much people? You see all the fans

of the show. There's so many. Your life changes. When you're in the X

Factor you're in a big bubble. You don't really see what the reaction

is outside of the bubble. So when you finally get released...

Released! You're out of jail then. Then when you dot tour, you just

see how big and huge the show really is. It's incredible. It is

pretty incredible. It starts... Tonight. You're actually presenting

as well. I know two, years on. is the Xtra Factor you're doing as

well? The ITV1 show starts, and I'm doing the Xtra Factor on ITV2.

are you finding presenting and stuff like that? I'm learning from

you already. I'm watching you. cooking! All right. OK. Learn me --

from me and dot opposite. It's good. I have an amazing co-host, Caroline

as well. I didn't expect to do it. I was concentrating on my singing

and getting the second album done. Simon called me up and asked fi

wanted to dot Xtra Factor. I couldn't say no. I'm having a great

time. You can't really say no, can you? No! It's like you're doing it.

We have the onions frying away now. That's onions and garlic, fresh

butter and thyme. That's what it ends up with after 20 minutes.

What's in there? Same thing. After 20 minutes ends up with that. This

is normally all your festivals you get with burgers pt Oh, yeah, yeah.

A bit of flour. I've been doing a few festivals this year. You're on

the V Festival this afternoon. I've been doing bigger ones than that.

What have you been doing? Cheese festival. Don't laugh. Cheese

festival. I love cheese! 90,000 people that go to V Festival. In

one day at the cheese festival 40,000 people. Wow. What do you do

there? Look at cheese. And I cook with cheese. That's good.

You'll be on stage there next year. Just the smell of emen tall

everywhere. The flour and sugar has gone in. Sugar? It will sweeten up

the onions. Now we put sherry. Or Madeira. Super. That can go in.

Ouch! Better watch my hair spray! Cook that for a bit. I will get

some toast on here as well. This is for the croutons. Then the most

important bit, this is veal stock. Can you buy this from the

supermarket Olly. It's already done. Yeah? Bring it to the boil. Cook it

for about 20 minutes and you end up with this. This is your French

onion soup. This is where we change the texture of it, we season it,

plenty of salt and pepper. There we Nice. Then we mix it together. Now

of course, your single, you're busy today, promoting your single, which

is out tomorrow. Tell us about that. Heart Skips a Beat. It's a new song

from the new album. I'm excited about it. It's more nervous than

the first album. When I was releasing the first, it was like oh,

whatever happens happens. I really enjoyed myself and I hope the album

does well. Now I've had a really great first album, I'm hoping that

the new stuff does well. Isn't this one the key for you, the first one,

off the back of the X Factor. say the second album is the one. It

makes or breaks you. I don't mind. I'm having a great time. I'm

enjoying myself. I'm loving the music I'm doing. My heart Skips a

Beat is a great song. Your first album, double platinum. I can't

believe that. 600,000 copies. know, thanks everyone who bought.

It incredible. When you write an album and think hopefully it does

well. To do 600,000 was, it's incredible. Loads of cheese? Loads

on there. Keep talking. The album has been brilliant. It's still

doing really well. It's been around for a while now. This single is off

the second album obviously. Which is coming out in November. Have you

got a any more for it yet? No, no name. Why haven't you got a name

for it yet? I don't know. Ask Simon. He decides, does he? I've got a few

ideas. But it never really materialises. It's more of a case

looks at it. Can I suggest a name? Of course you can. Don't you even

suggest! Gennaro. Nobody understand what I'm talking about. The first

album we sat in a room. I had a few ideas. Life in the Murs lane, stuff

like that. I'd let Simon! Simon said, I'm going to call it Olly

Murs. Yeah. That was his idea and we D Better than life in the -

whatever the name was. I'm joking really. It was kind of a joke.

Right! You weren't joking. But the second album we've yet to decide on

a name. I'm open to ideas. I'm still, you know I'm not sure what

to call it really. Any ideas, James? No, no ideas whatsoever.

excited. Second album coming out. Best of luck to it. Thank you.

at this. Your French onion soup. Thafrpblgts looks amazing. That

looks amazing. I can't touch it because it's hot. I'm going to

taste this. When I went to Paris, being a Yorkshireman, they charged

me 16 euros for this! 16 quit for a pot half this siez. And being a

Yorkshireman that's a lot. I'll burn my tongue. Good? I'd charge 20

euros for that. It's brilliant that is. Send me the

invoice. Tell me what you think? Don't burn your mouth. You're

singing this afternoon. Smells good. In your own time. Oh, yeah. That's

proper stuff that, isn't it. Yeah. 20 quid. What are we cooking for

Olly at end of the show, food heaven, lamb chops, seasoned -

Please! Served with a sweet and spicy chilli jam, with more lamb,

mazuna and coconut or facing hell, mussels, in a mules frit. Then

added cream, garlic, handful of parsley, breadcrumbs and served

with thin cut chips on the side. Viewers and guy nlz the tuedo get

to decide. What are you going for, the lamb or the moules. The lamb. I

love lamb. Louise? The lamb. have to wait till the ebd of the

show to see what you get. Now camera one. It's time to relive the

search for the great British member ewe. This time the chefs have

created ultimate dishes, it's the North East heat today between

Stephanie Moon and Andrew Pern. Let chefs have to make sure this is the

service of a lifetime. Chef's kicking off with her sticky pigeon

served with unusual ingredients foraged from the hedge row.

won't have much Leeway today. They're going to be Rottweilers.

The first dish today with be the The thing that surprised me was

Despite Stephanie's taunts, Andrew believes his platter

of cured meats, vegetables, egg mayonnaise and cheese would be a hit at the People's Banquet.

But will the judges agree?

"Minging" is the first thing that comes to mind. Minging and a mess. I love it.

I can't work out whether it's a herbaceous border or a deconstructed salmagundi.

It's a mess. Does it taste nice? Delicious. Eat one.

It's Humpty Dumpty. It's mustard and cress, isn't it?

I like it. It is colourful. I think it's 90% delicious.

I just have a feelingwe're going to see something better.- I very much hope we are.

Andrew's starter hasn't exactly impressed the judges. Can Stephanie take the advantage?

She scored highly on Monday with her sticky pigeon with forager's relish and hedgerow crisps

Steph's taking a risk with her unusual ingredients, as Andrew is keen to point out.

I'm hoping they like it. I hope they don't. Steph's got her heart set on going through today,

so it's a blow to discover her burdock root is not top quality.

Oh, dear. What's happening there?

It's quite good, thinking, "That's all right. It might put her out of her stride a bit and trip her up."

The more that happens, the better for me.

The more that happens, the better for me.

As Stephanie puts the sticky glaze on her pigeon, then adds the finishing touches to her platter,

she's pulled it out of the bag, despite her nerves.

Now she can only hope for mercy from the judges.

A much greater sense of allure to this dish.

I'm sort of already intrigued to see what's inside the apple.

That makes me smile just to look at it, the ingenuity. How do you serve this?

Does this lend itself to a street party? I'll help you. It looks it's a feast for the eyes.

I can see this going down on a big,- long table and everyone going, "Hmm, what's that?" "Pigeon."

And it is delicious. I think this is- incredibly patronising. It's not. It's completely patronising.

If you squish a piece of stew, itdoes that. If you want to get people- talking at a large table like this,

there's lots to talk about here. This is lovely food to share.

I love the apple job. The stuffinside is too sweet. This is amusing.

I love the apple job. The stuffinside is too sweet. This is amusing.

Not many people will have seen three colours of beetroot dried.

I don't see this as food for the community. I have misgivings about how much people will enjoy it.

And also to me, it's just... I don't know. It's just a bit too polite.

So mixed reviews for Stephanie.

Could Matthew's concerns about her challenging choice of meat count against her?

There are three more courses to go before the judges' verdict.

Both chefs are hard at work on their fish dish.

Stephanie will be first up

Stephanie will be first up

On Tuesday, veteran chef Nigel Haworth marked her down for her over-smoked trout.

On his advice, she is packing her fish in salt and brown sugar.

The reason I'm doing all this is to get some of the moisture out,

so I don't get so much smoke into the fish.

Steph's complex dish is putting her- under pressure and Andrew can't resist adding to it.

The fish has been sitting out there- a while, Steph. I'm just keeping it warm, chef.

She's already feeling the heat and now Steph is struggling with the smoker.

All right? I've done this so many times and it's always worked.

She needs to get her beer-battered scraps into chip shop bags

and pipe the tea cream on to her pea puree. In the nick of time,

she manages to get her dish to the pass.

That was a bit of a nightmare.

But the experience has unnerved her.

I made a mistake and,you know, it could cost me dearly. Let's hope not.

Right...

I've got to get this off while there's still smoke inside.

Look, pea shoots, our old friends.

It doesn't really feel like sharing- to me.

It's matron doling it out. Less of the "matron", thank you!

No, I don't feel it's sharing food.- I think it's just food presented separately.

There's some kind of flavour like tea or something. It is tea, isn't it?

I think the pea puree is of very poor standard. It doesn't have enough flavour.

The peas are not very good. I don't like the cream on top.

What's the gold leaf doing on there? I think it's a disaster.

Oliver, you always look on the bright side of life(!) I'm trying to be polite.

You should hear what I really think.

The presentation is a mistake. It's too smoky.

It's pretty, poncified, but it's not party food.

It's a good thing Steph can't hear the judges' comments.

Not only has her dish had a panning, but she's failed to convince them her concept is great for sharing.

Could this be an opportunity for Andrew to steal the lead?

He's serving:

Going all out to win, Andrew is tweaking the sandwich filling.

I've added a bit of cream cheese to make it lighter, more delicate.

He brings his bubbling tureen of fish soup to the pass to be ladled

over the lobster, samphire and scallops in the judging chamber.

I think it's a real sharing dish. Pass the soup round. A realsharing dish. That's the main aim.

I'm not going to taste this. What's this got to do with feasting? It's just a restaurant dish.

I'm not going to taste this. What's this got to do with feasting? It's just a restaurant dish.

I think you've got fantasticself-will because I think it smells so delicious that...

I know it's a restaurant dish, but I'm dribbling. Be generous.

I'm not having any. It's a classic French dish. You ought to try it for flavour.

I think this was added to make it more "sharey". It's completely irrelevant.

It's not a little tweak. He needs to get rid of that,

make the sauce better, cook the fish- better and put it all in one pot.

You

You can

You can see

with the main courses and desserts in about 20 minutes. Still to come

this morning: Keith Floyd is in the region of Perigord. He is in

classic form as he learns a lesson on omelette making. Gennaro and Tom

are the first chefs to break Paul Rankin's record. Will they be able

to beat it? Or will the challenge prove too EGG-stream? See all the

action live coming up in the omelette challenge later. Will Olly

face food heaven - lamb chops with lamb salad or hell - a classic

moules mariniere with mussels. going straight for lamb. With my

shelf fish allergy. Next up a man in charge of the Michelin starred

Marlow pub the Hand & Flowers. It's the brilliant Mr Tom Kerridge.

Second time on the show. What are you doing? Pollock, with some

radishes from the garden, some borage flowers, again from the

garden, mushrooms, nice butter sauce and lardo for the top.

are using the pollock. We are. is more sustainable than cod and

haddock: That's it. This is Cornish, line-caught pollock. It's beautiful

piece of fish. Very similar to cod. It's got the flakes on it are a bit

tighter. Yeah. It's quite soft when you fillet it. That's it. We're

salting it for a couple of hours to draw moisture out of it, to firm

the fish up and make it a little bit firmer when it cooks. When you

look at the fish as a whole, it's like a skinny cod, would that be

right? That's probably a fair comment, yeah. So this is one that

we've just done. It's been salted for about two hours. Just any

excess salt take off. Portion it up. Classic here, shallots, which you

strain off any way. But you want these finely sliced. Yes. Pollock

into a pan. You can put it on butter paper, or baking parchment.

If you have butter paper hanging around, I'm sure you have 20 packs

around at your house Mr Martin! I've gone on to dripping now, mate.

Does that come in packets? Yes, it does. You can get it by 25 kilogram

block now as well. We have shallots in there. White wine vinegar, white

wine, thyme and some peppercorns. Don't chop your finger James Martin.

Thank you very much, Gennaro. Classic French-style sauce. Yes. We

are going to bring it down it a glaze. It gives it a lovely acidity,

richness to go through the butter sauce that we're serving with the

fish. I'll prepare the radishes. Tell us about the mushrooms. Girol

mushrooms, they're fantastic. The Scottish ones are around now. The

English ones grow very soon, with the weather like this, it will be

pretty much now. They're fantastic. Gennaro told me they smell like

apricots. I'm not convinced of that? There is actually the name is

apricot scented mushroom. I know for sure. You pick them up, you go

like that, they give you the lovely scent of apricot, or orange as well,

the colour. Sounds good to me. Fresh mushrooms are delicious.

Coming into season now, particularly with the weather.

You're not a fan of washing, scrubbing these, you like to wash

them? Yeah washing them. There's a fallacy about mushrooms that you

can't mushrooms that they take on too much water. We're poaching them

in a mixture of water and butter, bringing it together and all the

lovely flavours will keep. A lot of the water will come out. Bit of

salt. Beautiful. The fish you give it, what a couple of minutes before

you turn it over? Three mib its either side probably. Butter into

the pan. Bit more butter. There's butter everywhere. That's why I

keep inviting you back on! So we have butter, radishes. Now these,

they're beautiful, peppery, fantastic. They're really lovely

and moist you can see the water in them. The problem coming from

supermarkets, sometimes they come out of the ground too early and

they leave them there. The leaves are fantastic to eat and they dry

out. We're going to gently sweat them down. Cooked radishes are so

delicious, particularly when you eat them fresh out of your garden,

there's so much water in there and pepper in there as well. As well as

these guys, Olly doing a festival, I've done one, you're doing one.

Jimmy's harvest festival. Hallelujah! I'm doing that festival.

I didn't ask you. Because everybody's to except me. So I'm

doing it. That's in September. it's like Olly's V Festival. It's

one in Suffolk and then one in Oxfordshire. We are swaping over.

Though I'm probably not going by helicopter or anything. I wish I

was! Bit of double cream in there. We reduce that down. Classic berre

blanc wouldn't have the caem in it. No, but it stabilises it. You can

keep it warm on the side for an hour or so, it doesn't split out.

Otherwise you serve it straight away so the butter stays. Tell us

about your place in Marlow, then. It is a one Michelin starred pub.

It's not one of those hushed temples of gastronomy. It's one of

the places where you can go... Proper grub. Yeah, proper food in

an environment that's, you know you could come in there and spend �300

on a bottle of wine if you want, which is great. But if you want a

pint of beer, local ales and have steak and chips that's fine as well.

Just adding butter to this. Just a little bit. Just a little bit. The

secret of this is once you've added the butter, it's OK with the cream

to it, do it on a low heat. Or off the heat. Just emulsifying the

butter. A punch of salt. That only wants what, five minutes? Yeah, at

the moment. Not 20 minutes. But that's because it's not covered.

That festival, me and you! Be careful. So the butter's in.

pass that through a sieve. We can use this for a variety of sauces,

orange zest in it, all kinds of stuff. That's just a base sauce.

Exactly. Use it as a complete base for everything. There's nothing

else in there just the butter on the radishs? Yes, punch of salt,

you can see they're still crisp, still, just wilted down a little

bit. Butter sauce ready? Fish is almost ready? Another minute-and-a-

half away probably. We'll start slowing plating up. A bit of butter

sauce. All today's studio recipes, including this one, are on the

website, bbc.co.uk/Saturday Kitchen. Find dishes from previous kitchen

at bbc.co.uk/recipes. Butter sauce, two types of radish. You could let

this go almost cold, couldn't you? Yeah, but if you try to reheat it,

it will split out again, which you don't really want that. These are

the breakfast radish as well from your garden. Yeah breakfast and

round radish from the garden. It's a gnaw digs this year. We are

growing courgettes, beautiful corgette flowers, the veg guys

charge so much. They use the corgette flowers all over the place

in Italy. I don't know why you can't find them in the UK. You can

in certain places. I remember when I first come in England, there was

next door neighbour growing corgette and the flower, he used to

throw them away. I didn't know which way off to tell him, can I

have some of the corgette flower because it looks terrible. I said

to him, "Can I have that corgette flower because I'm going to bring

them inside the church." I stuffed them all, I enjoy today! On top of

the fish, which is in the oven, you're going to put this. Lardo,

this is an Italian cured pork back fat basically. These are ones I've

done myself. Have you heard of the pigs... Hairy ones. Yeah they have

a really high fat content. We have the fat off the belly and cure

today for about three weeks, washed it off and dried it. Hung it in the

beer cellar which really pleased my restaurant manager. She was happy

about that and then sliced it thinly on a gravity slicer, so you

have beautifully thin, cured layers of pork. You could eat it on salad.

On toast, just little very hot toast and a bit of parmesan, any

cheese on top. Beautiful. Fantastic. I love this dish Tom. Fish is now

cooked. Fish into the middle of the plate, then on toff of that a

little piece of this home-cured lardo. If you haven't got that, a

thin slice of serrano, something like that. It goes transparent

straight away. It cures down. Onto that borage flowers that are also

from the garden. It's very pretty. It's a pretty dish. Borage flowers

taste of cucumbers and oysters. Yeah. Mixed into one. There you go.

What is that again? This is poll ak with radishes, mushrooms and borage

flowers. I told you he was good. Looks delicious. I know it's going

to taste delicious as well. Olly, you get another dish. It is a

pretty dish. I don't want to ruin it. You salt the fish like that, it

changes the texture. It make it's quite firm, almost meaty, which is

why the pork goes with it really well. Good mushroom. Dive into that.

Taste that with the little bit of lardo as well. It's really thin,

almost like clingfilm on the top. Yeah, yeah. Good? Mmm, yeah. He's

happy with that one. While they're diving in, back to Sussex to see

what Olly has chosen for Tom's With Tom's pollock I'm casting out

my line to find a bright white with the depth and polish of the ocean.

Cow go for amazing alberinho. With the cream and butter in this, I

need a wine with more tantalising texture. I'm selecting Taste the

Difference Macon village. With this you're travelling first class. For

a land locked region the white wines of France's burgundy pair

surprisingly well with fish dishes. This dish holds the double whammy.

The meaty texture this afternoon white fish together with the

thickening, enrieching cream and the butter call for a wine with

savoury weight to anchor the pairing. Think about the oomph of

the white pipper corns and thyme. For that you need intensity, wind

in the sails to bind the wine and food together, like a sailor's knot.

There's brightness in this dish coming from the wine and vinegar.

For that you need freshness in your glass. This wine has that sense of

resonance, that spark, a bit like the flash of a mermaid's tale. --

tail. Tom, here's to your fabulous fish - cheers!

Cheers indeed. What do you reckon to that? Fantastic. Goes really

well, beautiful, clean. Lovely. tastes fantastic as well. A bargain

at �6.50. Bit of a bargain. You said you weren't going to drink at

the start of the show. This is your third glass! That's nice, that.

Gennaro, what do you reckon? Marvellous. I just had a marvellous

pretty lady on a plate. Don't want to know about your

dreams. Any way, now you can join us at the table some time in the

series. Just write to us with your name, address and daytime phone

another go? Yes, right, it's time to conclude the North East heat of

the Great British Menu. The main courses next, but after that be

prepare -- prepared for a couple of has also fallen short

So on to the main course. Andrew is serving

his ambitious platter of roast pork loin, pork pies,

black pudding Scotch eggs, cider fondants and sticky ribs.

Andrew's making a few tweaks. He's pushing harder.

He's precision-working. That makes me want to do better than him. Hopefully, I will.

He puts the finishing touches to his suckling pig platter and appears to be unflustered.

Wow! This is more like it.

That'll do for me. I don't know what the rest of you are going to eat. Yum!

At last, a bit of drama, a bit of theatre.

I do think this is a proper People's Banquet dish.

I just imagine ten of them or twelve of them or whatever, all coming in in a line

with a roll of drums and flamingtorches. It is just such a spectacle.

Unquestionably, this little piggy could go to Leadenhall Market.

So full marks to Andrew. His dish has proved a hit with the judges.

Has he raised the bar for Stephanie's main course?

She's serving twice-baked Nidderdale lamb in a salt and hay crust,

Bluemin white potatoes and gravy.

In the previous round, this dish got a strong score from veteran chef Nigel Haworth.

But he still felt there was room for improvement.

I needed to get a bit more flavour into the lamb.

He felt that the salt hay crustextracts some of the lamb flavour.

So what I'm going to do is make like- a sticky jus to coat the lamb in,

then put it in the salt hay crust.

Wow! Wow! Very rustic, isn't it?

This is lamb. Oh, my goodness! Doesn't it smell good?

Why don't we swap these down? You pass that on to Oliver. Thank you.

This is how I imagine the feast working. You do a bit of this. Oliver then does a bit of pouring.

Gravy? Thank you very much indeed.

I love the simplicity and I like the presentation. Once it's scaled up, it'll be amazing.

This chef cooks like I wish I could cook.

With Stephanie's main course also getting the judges' thumbs-up,

it's impossible to say who is in the lead.

Now it's the chefs' final chance to prove to the judges

they've got what it takes to cook for the People's Banquet.

Andrew is hoping to sweeten them up- with another traditional dish -

a celebration of Yorkshire rhubarb,- including some liquid refreshment.

He arranges his rhubarb jelly and custard, rhubarb schnapps,

elderflower rice pudding and pistachio and rhubarb-filled Yorkshire puddings on a cake stand.

Chef, you're running late.

Are you feeling the pressure? I'm not feeling the pressure.

I just had a little organisation problem. It's just the levels.

Deep down, I feel a bit apprehensive.

After putting so much effort into it and so many people willing you on, it's quite emotional,

It's that relief. You don't know whether to laugh or cry.

It's tea time. It's afternoon tea.

It's a party. Wow, that looks really good!

That is...

If this tastes as good as it looks,- I think we're in for a real treat.

It's a rhubarb fest. Shall I have one of those? Even those Yorkshire puddings are made of rhubarb.

Rhubarb liqueur or something. Is licking your fingers part of the fun? Definitely.

This is the winner. You've had two of those already!

Guys, do you see what we've done? We have absolutely hoovered up four little puddings each.

So a clean sweep for Andrew's dessert,

but the judges have absolutely no idea of what is about to hit them.

It's Steph's Yorkshire mess.

Like Andrew, she has also put rhubarb at the heart of her dish,

but in a very different way.

One more push. Come on, Steph. Yeah.

While Steph sweats over rhubarb jellies, rhubarb curd, Parkin crumbs

and a magnificent rhubarb meringue,

all Andrew has to do is relax and enjoy the spectacle.

Cheers!

Steph will send her sous-chef out to present the dish to maintain the secrecy

of which chef has cooked which but she's suffering a crisis of confidence.

She knows her unique dessert will either fill the judges with delight or despair.

I've got that feeling that I hadjust before I presented you all...

Sort of pit of your stomach... "Oh, my God, I can't believeI'm doing this!" Do you want a hand?

I suspect a certain amount of interactive pudding-making here.

Gosh! It's a surprise.

This is good fun. This is good. It is building up into something really wonderful.

I love a bit of jelly.

Beautifully done. Rhubarb crumble, rhubarb jelly.

I can honestly tell you I have never had anything vaguely close to this ever!

It's a wonderful idea. Spoons at the ready? A great idea for parties.

Oh, look at that. Everybody dig in.- It'll all topple over sideways.

It won't matter because people will be laughing so heartily...

I was just going to have that bit. I got there first.

Lovely poached rhubarb. Good meringue? Very good meringue.

What is there not to like about this? Nothing. You can see everybody having a laugh with this.

That's a very good meringue, excellent jelly, perfectly poached rhubarb.

I'm only unhappy because I thought the other one was perfect too. Now what do I do?

It's certainly put a smile on the faces of the judges

and Stephanie has got top marks for- audacity, as well as for flavour.

The cooking is over and all the chefs can think about is whether they've done enough

to get through to the next round.

Let's do it. In the chamber, the judges finally get to see which dishes make up the two menus.

Two quite distinctive approaches to the competition.

Matthew? It's going to be Menu A for me.

Oliver? Prue, for me, it's Menu B.

That means I have to do the deciding vote, but I have made up my mind

and it is...Menu A,

which won't mean a lot to you because you don't knowwho has cooked Menu A and nor do we.

So we will find out.

So...

the chef going forward to represent the North East in the Great British Menu competition is...

..Andrew Pern. Andrew,congratulations. Thank you very much.

Well done, Andrew. Well done.

Right.

Right. It's

Right. It's time

your foodie questions. Each caller will help decide what Olly will eat

the the end of the show. Heaven, lamb. First it's Carol from Suffolk.

Are you there? Yes. What's your question. I've been growing

courgettes, runner beans and my courgettes turned into mar rows,

obviously. I'm fed up with them already. I just don't know what to

cook. Runner beans everywhere. All over the place. I have marrow and

corgette bake, you know, like a tore teala. However I'm getting --

tortilla. I'm getting sick of that as well. What would you do? With

the corgette, we cut them in half, I would dig them up, sweat the

onions. Then add the corgette inside. Then remove it. Put them in

a bowl, mix with cheese. Put them back, little oil in the trays, bang

them in the oven, little bit more cheese on top, put them on a place,

serve with a nice salad. Lovely. You can deep fat fry them as well.

Yes indeed. Take a nice batter, a bit of yeast, even a vodka and

tonic batter. Slice all your veg, bits and pieces like that, and deep

fat fry them, they're fantastic. is fantastic. Put a bit of vinegar

and garlic and mint at the end. That sounds nice. What dish would

you like at the end - heaven or hell? I'm sorry, Olly, but I'm

going for the mussels. I love mussels. Don't apologise afterwards.

That's one of the reasons I always going to France. Best of luck.

Thank you. And Ian from Glasgow. Yes, hi James. What's your question

for us? I have some pigs trotters. I wondered if you could recommend

some way of cooking it. Pigs trotters, the most famous dish with

the old morels and mashed potato. What would you do? Couple of things.

Do them where you bone them out and stuff them with a sauce ath meat or

sping like that. But do you know what braise them for ages and then

flake all the meat and flesh off them, mix with toasted breadcrumbs,

capers, chopped parsley, spread it on toast. Have them like a warm

salad then? Yeah a warm salad with it, starter, main course, pudding.

I love this man! I love you. Pigs trotters on toast. A first for me,

but sounds delicious. What would you like to see - heaven or hill?

think it's a wee bit of hell. no! Thanks Ian! Selena, from

Hampshire. Are you there? Yes good morning. What's your question.

regularly cook a roast on a Sunday, I need ideas for tomorrow. I need

to reserve my meat at the butcher. I'm lost for inspiration. I need

help. Inspiration at a butchers. For Sunday lunch, what should she

do? If it was me, I would have a fish. You know completely different.

Can't really get one of those from the butchers. If it was me, all

right! OK. What actually I would, I love chicken, roast chicken on

Sunday is unbelievable. I just love it. I would get lovely chicken.

Then I would put him a little bit garlic, little bit sage under the

skin. I would make filling with sausages and tie them all up.

Carrots, cabbage. Put him in the oven. Cook for about three quarter

of an hour, remove the foil on top. Put the juice on top, serve on a

plate, for you. That's roast chicken. What about you? Part

ridges are coming in. You can get those in butchers. We are in the

season of grouse though. Glorious 1278 was a week and a bit about.

Something different, maybe roasted grouse. Roast potatoes. How do you

fancy grouse? I think it's too adventurous for my children. I tell

you what the best way to do it is basically shoulder of lamb or pork.

We've done it on the show. Shoulder of lamb, it's really inexpensive.

Go for the secondary cuts, like the shoulder. Get it whole. Get it on

the bone whole and it looks pretty dominating on the tray. Rub it with

salt, olive oil, cover it, put it in the oven for five hours, 160

centigrade, leave it in the oven. Forget about it for five hours.

Don't baste it. Take it out and shred it with a knife and fork. One

of the best bits of meat you'll ever have. Yes! I think it would

have to be the shoulder of lamb. My husband would love it. Fish and

roast chicken!. What would you like to see at end of the show? As much

as I love Olly, I love mussels. It has to be hell. The V Festival.

He's going to be sick on stage. Thank you very much. Now down to

business. All the chef that's come onto the show. Battle it out

against the clock and each other to see how fast they can make a three

egg omlet. Second spot Gennaro. You need to shave about a second off it.

Tough call I think. Tom, where are you, down here. 14Th. Who would you

like to beat? I would like to beat Daniel Clifford. Would you? I would.

Usual rules apply. Clocks on the screens please. Look at him rolling

his sleeves up. You wouldn't argue with that, would you? You're joking.

Look at the size of them. Three, two, one... Go! This is the key to

speed though. Watch this... It's what happens now.

I think he's beaten you. Still quick.

Tom stands back and goes "yes". However... Ffrs I think somebody is

still on holiday in the sound room. Right. Come on, it's nice one.

going to taste. Thank you. Bit of cheese. This however is like...

somebody give me a large knife, please. Yes, all right.

Don't worry about the omelette, you have mussels coming up mate. Jen

OK. You wanted to beat Daniel at 18.40. You did it in 18 .96. There

you go. Still on the blue board, which is pretty respectable. Mr

Nick Nairn will be gutted. Will Olly get food heaven, lamb chops,

it's not looking good so far. Or hell - mussels. All the callers are

going for hell. The guys in the studio have yet to make their minds

up. While Olly gets his wallet out, we'll find out what he's having

after this vintage piece from Keith Floyd. Watch this, this is the best

TV ever. If you're a Floyd aficionado, this

is with the dragon lady. It's Bergerac seems a typically French

important market day of the week, to go into a good bar,

Go there and make friends with the proprietor, which I've done! This is Bernard, a super guy.

Get him to take you round the market, which is the essence of the place.

It's in the market-place, with the old ladies and men who sell produce from their small farms,

that you find regional specialities- and people haggle, worry about their change, smell the fruit...

That's where you pick up tips like what to do with ducks' feet.

They enrich soups with them, then grill them with garlic butter.

Something that the Chinese are fond of.

To

To enrich

To enrich a

chop this up, add parsley, toss pieces of this with the bits of

pork fat into your potatoes and you have a fabulous meal which hasn't

cost you very much money. Again a poor country that uses everything.

People are always asking me how we choose our locations. Usually it's

because the director likes the architecture. In this case he chose

it because his great hero, a real film director, shot his macabre

master piece here. He liked this sign showing a man drinking wine

from a soup bowl. Kin dread spirits I can tell you. Now into a cooking

sketch. Cooking sketches need Perigord meal, the sort an ordinary-

They open their house to visitors to sample the local country food.

She's a bit of a tartar and doesn't- like film crews interrupting her work which she takes seriously.

So I'm sitting having a slight glass of wine.

When she's in a better mood we'll see exactly what she's doing.

Husbands please note the happy, acquiescent mood of M. Moulin,

pretending to help make the soup.

She made us this amazing soup - just bacon, cabbage, water, onions,- thickened with egg yolk.

Looks appalling! But poured over stale bread, it tastes delicious.

# It does not take an age to make this "grand potage",

# With onions, oeufs et pain, et beaucoup de cabbage, la la la... #

Mrs Beaton calls this "soup for the poor and needy". However, it was very good.

Much less good was this dreadful dish of stewed gizzards. It was FOUL - pardon the pun!

Particularly good was this confit de canard -

duck preserved in its own fat, reheated in the oven until it's golden and crispy.

We're making a simple Perigord omelette of cepes - wild mushrooms.

Clive, have a close look at these cepes which have been preserved in their own juices.

Ca chauffe, ca chauffe! > Sorry about that. Look...

Right, we'll start again, OK?

I've had a row with the crew, I'm speaking in two languages for people who understand NOTHING,

and the fat's getting too hot.

Clive, stay with me nicely. These are cepes, preserved over the winter in their own juices.

We've just warmed them through in the oven with some goose fat.

We've chopped into that some fresh garlic, some fresh parsley, and, using the typical local fat,

with the old dragon peering over my shoulder - goose fat. Ca va comme ca? Ca va, ca va.

Alors, il faut battre. If you didn't- know how to make an omelette...!

"Il faut battre" means you must beat the eggs. We all know that!

Ils sont sales et poivres? Oui. Alors, vous versez un peu, et avec la spatule, vous... Oui.

Clive, this is very important. This is how to make an omelette! Pas tout d'un seul coup. Voila!

Allez-y par la. Here we go, making a fine, fluffy omelette. Free-range eggs, by the way.

Pour the liquid over the edge.Voila, voila! Ca va? Ca va, ca va.

Alors, il faudra peut-etre... quelques cepes. That means some cepes. Pas tous, hein?

I'm not allowed to put them all in because she wants to keep the rest for her own lunch!

And... Un peu plus? Un peu plus.Et apres vous prenez une assiette pour la retourner. D'accord.

We must leave the omelette a tiny bit runny in the middle, otherwise it won't be good enough.

We then fold it...je n'aurais pas fait comme ca, moi! Oh, ca va. Ce n'est pas mal.

I'd like HER to cook roast beef and- Yorkshire pudding with my mother standing over her shoulder!

Ca peut aller? La presentationest bonne. The presentation is good.- Mais ca manque quoi, alors?

Moi, j'aurais fait un peu differemment, mais... Mais, montre-mois! Allez-y!

We'll now see a REAL omelette aux cepes,

faite par la maitresse de cette superbe maison, Madame Moulin! Ladies and gentlemen...

..omelette aux cepes, cooked by Madame Moulin!

The essential difference is that she cooked HERS on both sides.

But that is a peasant way of cooking an omelette. It's tougher, and can be carried into the fields.

Mine was more for a dinner party, with a softer interior. Good ingredients, two different ways.

Sorry about this, but this is the bit where Clive tries to win prizes for evocative photography,

I

I told

I told you

from Mr Floyd next week. Now it's time to see whether Olly is facing

food heaven or hell. Please, please heaven. Waents looking good before

that. Food heaven could be lamb, a nice breast of lamb or belly of

lamb as we call it up north, charred and served with a nice

lambon, chilli jam, alternatively a big pile of moules mariniere. How

do you think these lot decided? Lamb I'm hoping. One of them liked

mussels. Luckity for you they didn't. Every one of them did. You

pipped at the post. Get in. Thanks guys. You've got lamb. We will get

this on to cook. Let's use olive oil, the little bottle. Drizzle

that on the top of there. Go on, go on. That's it. This is the breast

of lamb or like the belly of lamb. If can you open the coconut Gennaro.

Peel the ginger, Tom, that would be great. Get this lamb cooking just

as it is. Great for barbeques this. Straight in. Put it on the barbeque

like this. Why you always give me the best yob to do it? I don't need

that. I am just giving you something to do. Lamb chops. This

is a rack of lamb. Traditionally they should have between six and

seven chops on a rack. This one has eight for some reason, I don't know.

Why is that? A long lamb. We slice it through. This is where your

chops come from. There's two saddles or racks on a lamb, the

inside of its back bone. There you go. A bit more olive oil. Get this

on to cook. They will only take about four minutes or so. Straight

on there. Now over here, Tom's created our little bit of chilli

jam. This is the start of the chilli jam. This is an old recipe

of mine. I've been making this for years. But it's chillies, ginger,

garlic, kaffir lime leaves, which you can buy them frozen or dried.

You can put lemongrass in there as well.. These look amazing. Just

basically charred. How long do they go on there for? About four minutes,

no more than that. Chillies, plenty of chillies. Using three for this.

While Tom's there, I will get this one on. You all right fellas?

well thanks chief. Need any help? Chopping? You can give me a hand

actually. Blend this in a second. How many chill fliz there? Three.

Probably another one. There are your lime leaves. You just peel

those. Blend that all up: OK. the lid on. Blend it up. I done it!

lid normally. You can see I still live at home, can't you? Yeah.

didn't mean to cough on the food, I apologise. That's all right. That's

quite a strong smell. If you can crush me the ginger. There you go.

The palm shuing Nargol there. That would be fine. We're going to make

this jam now. This will turn to a care Mel, like a coffee or dessert,

this kind of thing. That looks amazing. When you use within of

these chargrills, the heat is important. You need it really hot.

It's not good to do it inside your house. On a barbeque. You need it

really, really hot. That's the key. Gennaro is crushing my garlic. We

have chillies, palm sugar as well. That's there. That can go straight

This will start to come to a caramel. Pick me the mint and do me

a salad with the cucumber and all that, that would be great. This is

hot and spicy, this stuff. What you have to do is get a caramel first.

I feel so useless. Come on guys, hurry up. I want my lamb. Now the

lamb, literally only wants about four or five minutes under there.

This is where you get the belly of the pork really. The lamb, sorry

the sauce is really quick and simple. Can you have it hot or cold.

That's the key to this one. He's doing the dressing, ginger, garlic,

chilli, palm sugar, Thai fish sauce, there you go. That smells pretty

horrific. Smell that. Oh, God! Little bit of soy in there. And a

touch of oil. That's perfect for our dressing. That lamb I'll leave

that to win side. That will happy cook now. The caramel is very quick.

It happens in 30 seconds. The raw liquid here, the boiling sugar,

about 150 degrees centigrade. What you're going to do is add this to

this. Wow. Instantly, we end up with jam.

Turn the heat down, cook it for about 30 seconds. And it goes into

jam. That's really cool. You used to make jam didn't you? I worked at

a jam place in Essex. If you want to put the dressing in there, this

is the dressing. Pour that in there. The lamb can come out. And these

that please, Tom. Yes, chef. Lovely. Straight in

there. Then all we do now is plates it. This is about ready. How long

has this roughly taken to do this? Exactly six minutes. Six minutes?

To make this meal, that's incredible. There you go. What you

can do is take this sauce, you see, switch everything off. Then you can

have this chilli jam and spoon it over the top of this meat. Oh, wow,

look at that. Literally put it over the top of there, you see. It

spices it up. It's caramelised, spicy, great. We have the dressing

here. It was supposed to have coconut in, for some reason Gennaro

hasn't put it in. Where's the coconut gone? Where's the coconut -

here look. Do you want to get some niefdz and forks Tom? Yes.

smells gorgeous. That will do. Token gesture of coconut. Thanks

Gennaro. There you go. Over the top. Happy days, look at that. There's

your spicy lamb. Dive in. Bring over the glasses, girls.

To go with this, Olly's chosen a Fief Guerin Muscadet Cote de

Grandlieu. Available from Waitrose, 2010 vintage, new wine, priced at

�6.99. It is fantastic. You were lucky there. It was ferrelly a

whitewash then. Very good? Oh, oh, yeah. Can you

pass me a lamb chop? Of course. These are lovely. The idea of the

chilli jam is you can let it go cold and smother it over salads,

great with fish, scallops and beef. Best of luck with your new single.

I'm always left with the bottle. Thanks to Gennaro Contaldo, Tom

Kerridge and Olly Murs G luck at the V Festival. He'll be drunk,