21/01/2012 Saturday Kitchen

Good morning. It's time to wake up those appetites with 90 minutes of

fabulous food. This is Saturday Kitchen Live. Welcome to the show.

Cooking with me, live, in the studio are two of the country's

best chefs. First, he's on a one man mission to turn Folkestone into

the gourmet capital of Britain with his restaurant, Rock Salt. It's

Mark Sargeant. Next to him is one of only a handful of Indian chefs

in the world to hold a coveted Michelin star. He's in charge of

the brilliant Benares restaurant in London. It's Atul Kochhar. Good

morning to you both. So Mark, what are you cooking? Is it squid? What

are you doing with it? Yes, squid on the menu. Served with a dressing

and lots of credit reduce fruits and sourness from soy sauce, chilli

and ginger. A new way of preparing the squid?

Yes, something exciting. Atul? I have murg adraki, it is a

ginger chicken curry with lots and lots of ginger.

I know, I did it in rehearsal. You are making two chutneys? Yes.

And then? A stuffing, a ruled a, then sear the chicken and sear it

and starve with the two chutneys. So, two tasty dishs from the boys.

And our line up of BBC archive films today includes recipes from

Rick Stein, Keith Floyd and more from Celebrity Masterchef too. Now,

the last time I saw our special guest I was stood trying to drop

sausages from between my legs into a small tin. And before you ask, I

was a guest on his iconic game show Shooting Stars. So it's great to

return the favour and welcome him to Saturday Kitchen this morning.

It's Vic Reeves. Welcome to the show.

A keen cook? Yes, I like to cook on a Saturday! After being influenced

by you! You grow your own stuff? Well, I don't really grow. I've

tried. I grow my own herbs, that is what I use. I have worked out what

I have in my herb guarden is what I use.

That's it. So, you are okay with Mark's dish? Yes.

So at the end of the day we are cooking something based on your

favourite ingredient, food heaven or it could be food hell.

The studio guests get to zie which one it is, now, you can go for it?

Food heaven is black pudding. I was on the Island of Lewis in Stornoway.

They stayed was the best black pudding in the country. I have had

a thinner black pudding from Spain. Very, very nice.

So, that is food heaven. With pears! You have it with an

egg? That is just as good! What about the dreaded food hell? Food

hell for me is river fish. Chub, pike, the local stuff.

Even the stuff from the supermarket. They eat, what do they dine on?

Mud? That is it, generally. A pike would eat a duck, which in turn

eats mud. They are bony and they taste of mud.

OK, I have picked the one that you can get hold of, that is trout.

That is probably the nicest. Have you tried the river fish?

have tried pike. What does it teas of? Mud. You make it into a pate.

You crook it classically. You may as well push your face into

the riverbank. There you go, so either black

pudding which is food heaven or trout, fell. For the trout, I have

cooking it with Homeland. Or Vic could be facing food hell, trout.

Trout is served with a seafood ragu of mussels, clams, baby turnips and

spring onions. It is finished off with a few herbs on the top --

homemade buttermilk crumpet, topped with a fried egg and a bacon and

chive hollandaise. You have to wait in the until the end of the show to

see which one Vic gets. Let's meet our other guesses, we

have Katherine. You have with you? Charlotte.

You have started as a newly qualified solicitor? That's right.

Yes. And Charlotte, you are in

investment banking, so two popular jobs at the moment? Yes.

Where do you live? I live in London. Who is the better cook? Probably

Charlotte. Do you family work in food? They

have a fish farm in the Philippines. Do you like trout? I do like trout!

Of course, you get to help to decide what Vic is getting at the

end of the show. If you would like to ask a question, just call this

number: If you get on the show, we are

asking you if Vic should be getting food heaven or food hell. So, start

thinking. Right, this guy own a restaurant near you? I know it is

very good. Rock Salt. A fish and ship shop. So, excellent fish and

chips and an excellent mackerel pasty! Keep going, Vic! It is the

brilliant, Mark Sargeant. Welcome back. So, on the menu we have squid

with a little bit of spice? Yes, this is really good. It is a light

dish. You may not think of having this at this time of year.

But you can get it all around the UK, it is inexpensive? Yes, and

sustainable, which is a big thing. We are serving it with a credit

reduce dregs. I will clean this. If you can -- and we are serving it

with a citrus dressing. I will clean this, if you can prepare the

fruits there. Explain how you prepare that?

pull that bake out. It pulls out all of the guts and we have this

little blade, obviously, I am on television it will not come out

perfectly. There you go. That slides out perfectly. I wonder if

you can doing anything with that. You could use it as a knife! I am

not a big fan of the tentacles, but I put them on as I know that people

do like them. You can get many different sizes of

squid. I have seen the tiny ones. In Asia they deep-fry them whole.

Do you go for the medium size or the large ones? A medium size is

perfect. We would give two portions for this. This is fresh fish. If

there is a little bit of this left inside it is not the end of the

inside it is not the end of the world.

The reason you put it in the water, is to get rid of the ink? Yes.

Obviously if you save the ink, you can put it into risotto or thicken

pasta. Thicken sauces with it. Could you put it in a pen! You can

make a pen out of the plastic thing and write with the ink! Have you

tried it? You can write your menu out with it?! So, wash it, get it

nice and dry. Let's get it right into there. We are going to grill

them. We don't put oil on the griddle. We put them in a bowl and

put the oil in the bowl with a salt and the purpose.

So, tell us about the restaurant. Literally, you are right on the

coast? Yes, we are. It is a stunning location. Folkestone is on

the up in terms of, you know, the building work going on down there,

the regeneration of the harbour is amazing. So we are lucky to be the

first part of the gig saw puzzle. Literally, the boats come.... Right

underneath the restaurant, pretty much. We have wooden pillars incase

the tide gets rough and it starts to smash into the restaurant. That

is how close they R incredible. Right, I have a board for you.

Thank you very much. So, let's put the squid in there. Now, a little

trick, it is something that we do at the restaurant. We do it two

ways. We have this on a salt and pepper squid, but with the same

dressing. This is something that we were doing back in the summer. So

we get a wooden spoon or something that fits... Slide that there in

there, all the way through. Basically that stops you cutting

all the way through. So you tut it down. It is like a concertina.

So the idea is to keep the squid whole? Yes it help it is to cook

quicker, obviously the heat gets in. When we have cooked it hot into the

marinade it absorbs all of the dressing and it will flood into the

centre. So just the one side? Yes.

Now, the preparation of this is totally the opposite to octopus?

Yes. The classic thing about this you

can cook it two ways, slowly or quickly or it can be like a rubber

band. My chefs when we opened, a whole group of new people, squid

was the hard -- hardest thing for them to get right.

You use a lot of squid, Atul? either on the grill or in the

tandoor. It is very med, then people go on

holiday and they have a Kalamari with garlic mayonnaise.

I like it raw. You can put that sliced raw into

the dressing. We could do that! So, you have the

grated ginger, you are not chopping it? Yes.

It is the only bit of ginger left in London. You are bound to see

when he starts cooking over there! Now, we get this on the grill. The

tentacles on there. You can put it in a hot non-stick frying pan.

James, you are being helpful. I am trying.

It is all good. Right, I have the zest of the three

lemon, orn -- orange and lime in there.

I will do a whole chilli. I leave the seeds N

I like it spicy. It is obviously horses for courses.

Do whatever you fancy. Right, for the chpy, a good tip is

to leave it whole. -- for the chilli, a good tip is to

leave it whole. Leave the green top on. That hold

it is together. You don't have to fiddle with it. Then to get it

smaller go through the individual layers like that. Then when you

come to dicing it it holds together nicely.

You whizz through and you have this nice chilli.

He got that from Delia! Don't forget if you would like to call

with us a question, call this number:

Right now yes a mixture... You are getting better at that now, James,

aren't you? I can do it without looking! So we have mint and

coriander here. Two of my favourite herbs. I don't

understand why people don't like coriander. Mint, they are two of

the nicest herbs. You can grow them inside. I have had trouble growing

them outside. They get big and stalky. Then they get feathery,

bits at the end. You can use those bits in oil.

Do I have to contain it. It go grows up and stalky, I want it to

grow low and bushy. Keep it in the pots.

Now we can see, they are cooked already. So, hot straight into the

dressing. To recap the dressing. I will turn that off. We have the

citrus fruits. The lime, orange and lemon zest. Grated chilli, soy

sauce. A touch of sugar. A little salt? No, because we have the soy

in there. If the squid were too big you could

cut it up into pieces? Yes, or open it up as you do. The reason I like

the diarf is that it looks somery, but everything in there is -- the

reason that I like this dish is that it looks summery.

Then you can pour all of the vinaigrette and the dreting through

that. -- dressing through that.

And you can have this hot or cold. That is even better.

It is also a great thing to do on the barbeque. It is one of those

thing that people should eat more I know it is difficult. Us chefs

bang on about things you should eat and should not. Bir squid, there is

one of those -- but squid, this is one of those things there is plenty

of it. This is great. Basil, cress,

coriander, just freshens that up. So, what is the name of the dish

again? That is my griddled squid with oriental and sweet and sour

dressing. Thank you very much.

Shall we? Squid for breakfast! Squid's in! An interesting way of

preparing it. Like you say, you v can have that hot or cold.

Is that coriander erb cress. -- is that coriander cress? Yes,

before it gets low and bushy. Water it, and just grow it, it grows in

three or four weeks. That is superb! Nice and quick.

It is good quality ingredients. you have that in your restaurant?

do, yes. Do you want to come tonight! We need wine to go with

this. We sent our wine expert, Peter Richards to restaurant London.

What did he choose to go with What did he choose to go with

Mark's marvellous squid? Today, I'm taking the high road to look for

fantastic wines to go with today's dishes.

Mark is a master craftsman in the kitchen. He is brilliant with

seafood. This squid pack as punch it is full of vibrant flavours. So

we need a white wine that is refreshing, but also soft and

rounded not to clash with the spice. Riesling and Sauvignon Blanc are

two great varieties, but to my mind, Sauvignon Blanc is going to work

well here. For a great value option, go for this option from Chile, but,

by far and away, the best wine for this job is the wonderful, Tiki

Ridge Sauvignon Blanc from New Zealand. There is more to this than

meets the eye. It is a big region. One small part gives tangy fruit,

while another, give as richer style. This wine is a blend of the two.

That is what we want here. You can smell it. It is fresh, green,

herbal. It picks up well on the coriander and the mint.

Hmm! It is definitely tangy and zesty. That is what we need for the

squid and the fruit, but it has the lovely softness and richness to

work with the ginger and the soy and the heat of the chilli. So,

Mark, your dish is a masterpiece. Here is a delicious wine to compli

meant all of your hard work. Cheers! Cheers indeed. I know that

they are enjoying the food, what do you reckon to this? It is good. It

is not my type of wine, but it does the job.

Nice and cold. Lovely. What do you reckon Atul? It is

lovely. Is that a Sauvignon Blanc? Yes.

does work with that. Brilliant stuff. Atul has a spicy

dish for us, what is it again? is ginger and curry.

The emphasis on the ginger. Now it is time for more food adventures

with the brilliant Rick Stein. He is in Cornwall with a rapidly

I love the heat and tropical scents to get back to the purity of light

But I still like to cook Thai food in Cornwall.

This is a John Dory.A pretty impressive-looking beast.

Some say it's ugly. It may look a bit glum, but not ugly.

A lot of people call it, in a lot of countries, the St Peter fish.

Anyway, the great thing about John Dory is that they're veryfirm - it makes really good steaks.

and ideal for this dish which I'm gonna cook which we gotfrom Thailand again, from Hua Hin.

It's hard fried fish with a red curry sauce.

First, get my pan hot on my shigiri.

I'll talk about the red curry paste I'll make the sauce with.

Now, red curry pastes are all fromThailand and all subtly different.

Here we've got turmeric, cumin, coriander, shallots,

garlic, a little bit of paprika,

ginger, red chillies, Chalky'sfavourite fish paste called Balachan, and lemon grass.

So I've wazzed that up in a mortar and pestle to produce that lovely red curry paste.

I'll put a little oil in this pan...

and fry the curry paste hard.

Just let that fry till quite a lotof the moisture's been driven off.

And now some coconut milk.Just under half a pint, I suppose. Stir that around.

Now...some brown sugar...

and some fish sauce...

Couple of tablespoons of fish sauce.

And just leave that to simmer awaygently. One more ingredient to add.

Fresh lime juice. It's bestto put freshly-squeezed lime juicein at the end. It lifts the flavour.

OK, that's thickened up.

I've only the one burner, so I haveto put the wok with the oil on top.

I'll just take my stands over.

On with the wok. I don't know if you've noticed behind me, it's happened before,

it takes time doing these things out of doors, because you get helicopters, then a biplane,

then somebody starts a strimmer on the lawn over there,

and you've to say, "Please cut it off." Then there's a motorboat...

You've to stop, the tide's coming in.

I'm just beginning to get my feet wet, but here we go.

First one...then the other... That'll take about two minutes.

While they're cooking, I'll finishthe sauce, which is nicely reduced.

I'm just gonna add a little fresh lime juice.

That'll give it a real zing.

I think we're just about there with the fish. It's crisped up.

That's good. Nicely fried.

And there's the other one, butterflied out.

That looks great.

And now just to finish the dish.

If you can't get John Dory like that,a steak of cod or monkfish would do.

And now some sauce. It's lovely and fragrant and sour and hot, but, above all, fresh-tasting.

A sprinkle of chopped coriander.

And that's it. OK? D'you mind if I go now(?)

Thanks.

"Twas brillig and the slithy toves

"Did gyre and gimble in the wabe."

That always makes me think of that time between dreaming and waking

when you're not sure where you are.

When we're making these programmes,we're always thinking about recipes.

Poor old Dave has these dreamswhere food is all tumbled together in strange foreign places.

I was in the walled city in Hong Kong. Other folk's dreams are boring.

There were wires everywhere, rats running around the place and I was cooking for these gangsters.

I was doing fish balls with the flavour of basil and lemon zest. In Hong Kong? Yeah.

Well, there's one thing you CAN say about dreams.

If you've got something on your mind,you know you're gonna dream about it.

When we're making these programmes, food is seriously on our mind.

so I thought, "What a good ideato try out what he dreamed about."

First of all, he said some fish,so we'll start off with a bit of cod.

We'll just cut that up a little.

And now prawns. He said they should go in with the fish.

I'm a bit disappointed about that.

I like the texture of prawns, but in the spirit of science, we'll do exactly what he said...

Now an egg. The eggs that bind.

Just a little bit of a blend with the fish and the prawns.

So one egg, I think, will do.

That'll be great. So we'll just...

empty that out into this bowl.

And in goes the crab meat. And just fold that in nicely.

He said a bit of breadcrumbs, sowe'll add a couple of handfuls, just-to bind it to make it easy to mould.

And now for the flavourings. What was it? ..Lemon zest first.

Obviously, a bit of an Italian-cum-Chinese dish.

The Italian - the lemon zest andthe basil, the Chinese - the balls.

So he must've been in a right oldturmoil in his bed. Poor old Dave!

Looks about right. Just try a bit...

Don't do that if you don't like raw fish, but I do.

Actually, that's tasting pretty good.

This has potential. You know whatdreams are like normally. Forget it.- "In-your-dreams" pasta.

I'll just do about six. I can't bebothered, cos I wanna get on and see- what it's like. Now the sauce.

First of all, some olive oil.

And then some garlic.

And onion. Plenty of onion...

and just stir that around a bit, just to get it nice and... Translucent's the word.

And then some nice chopped tomato,and we'll use fresh tomatoes here.

About 15, 20 of them. Stir them round.

And now some herbs. Now, we'll have some bay leaves.

About four of them, I suppose. And some fresh thyme.

Couple of sprigs.

Good. We'll have some vinegar. Ilike a good slug of red wine vinegar- in something like this.

Did he say wine? I don't think so. Salt...

and plenty of pepper... Andwe just leave that to simmer away.

So that's been going for about20 minutes and it's nice 'n' reduced- and looking lovely.

I'm just gonna force the sauce through the conical strainer with the back of a ladle...

Quite nice big holes in this, so a lot of it goes through.

Put that back on the heat now.

We'll poach off these balls in it.

Look at the lovely coating on them!

They'll poachin about three, four, five minutes.

I've got a big pot of water.Lots of water when you cook pasta.

Tagliatelle. Cooked itfor 9-10 minutes. Well-salted water.

Then just take a colander and pour the pasta into a nice, big bowl.

And now I think we'll just put four balls on this one.

It's not a six-ball dish, this.

I'll just finish this off with a little...a chiffonade of basil.

And a good, generous pinch of Parmesan.

I'm getting quite excited about this.

Why not? You have meatballs and pasta. If they're well-made,like these are, and pasta al dente,

why not fish balls? This came out of a conversation about a dream.You've heard what I think of dreams.

Boring!But I've never tasted this before.

Excuse this - there's bits of pasta hanging everywhere.

Hey! It's all right. It's very nice, actually.

Well,

Well, that

Well, that is

Well, that is one way to create a new recipe. There are many great

eastern dishs to create at home. I have another one for you right now

from my recent trip it is a coconut and tamarind lamb stir fry. It is

basically using this lovely loin of basically using this lovely loin of

lamb that we have here. I want to stir-fry it with tamarind,

coconut milk, and these mazuna leaves. You can try it. Similar to

rocket, but not as peppery. It is like a weak rocket? Yes it is.

And there is cabbage, all American of things.

Or all manner of things, even! think that I cooked that this week.

Yeah? On Monday or Tuesday. Do you do all of the cooking?

not all of it. Nancy cooked last night. She made a cowboy pie!

cowboy pie? Minced beans! Let's chop this up and put it all in here,

the lamb, stir fried to get a bit of colour on it. Then, that is off.

So, Vic Reeves, this is your life. Yes, please.

Born, James Moya. Same name for your grandfather, father? Yes, all

from Leeds! I know, weird! Failed all your exams? Yes, that's right.

The amount of work that I put into my history, geography. I should

have won. A crown should have been awarded to me.

But in 1988 I failed cookery at school! So it was happening

everywhere. The only exam that I passed was art, but passing just

art was enough to get you into art college, being a mechanic or being

a chef. That is all that I wanted to do. I

wanteded to go to art school, but I ended up being a mechanic.

But questions were raise, let me tell you, in Parliament! Why what

you are doing now? Well, when I grew up the thing to do was to get

a job. To get something that was going it last for a while. So my

dad said to go to work in a factory. I did for about four years and

decided that this is not what I want to do. So I didn't want to do

this for the rest of my life, so I fled. Without firning up my

apprenticeship. We may have come from the same area

in Yorkshire. I was told you could not pursue art as a career, all the

wealthy artists were dead. That he to get a proper job.

The same here. I was asked how many artists are famous, I said Andy

Warhol, but, look at him! But it came about, the comedy, you were a

group of kids messing around. Is that where you fell if love with

it? Yes. There are five mates, we were called the Fashionable Five.

We were a kind of a musical group, but more of an adventure group. We

used to have fun. That is what it was all about. Having fun as a teen.

How did you break from that to go into stand h up? You started off

with a -- stand-up? You started off with a one-man tour? I did what I

considered was performance art in a stage in a pub in London. I called

it Vic Reeves Big Night Out. Right.

It was different every week. It was not stand-up. It was like just have

fun. Is that where you met Bob? He was

in the audience. People say he was heckling, but I don't think Bob has

ever heckled in his life. I thought he was just there. I told him to

come back next week and do some lines for me.

I think he thought it was work for charity.

But that was all it was. I told him to bring on this massive cheque and

to boost about it. How did to go to TV? We went from

the pub to the Albany Empire. We did the same thing. A show which

was three hours long of very mixed content and it was different every

week. So I put on six, and then a lot of people turned up. Then there

was a gap and another series of six of these live shows and word got

out and people were coming from all around the country. Then Jonathan

Ross was down and then Jools Holland, then there was Channel 4

and Alan Yentob. So, Michael Grade and Alan Yentob were in the

audience. They both wanted us. That is the mix of that kind of

thing, you never know what is going to happen? It was unbounded

enthusiasm. As a guest, you never have a clue

what is going to happen? It is like that. A lot of the panel shows let

people know what is up, they give them lines to read, but on our show

you haven't a clue what is going to happen.

But that spirit is there with the new thing you do, but the kids and

adults can watch it as well? Ministry of Curious Stuff.

Tell us how that came about? I did a book, The Vast Encyclopaedia of

Knowledge. It was a book of semi- truths. We decided to make a TV

show out of it for kids. That is how it started. Then it developed

into what it is now. So I'm the minister of this government

department who finds out information from the kids and then

explain it is via the gift of sketches and nonsense.

With the help of other people. You have Dan Skinner? Yes. He is

playing Captain Lengthwidth. He is brilliant in it.

It is great. It is an old fashioned type of comedy. It is good for

adults but also for the kids. It is a good old-fashioned cross-talk of

50s radio style. This is CBBC? It is, yes. It is

repeated on Sunday at 9.00am. So, tomorrow morning, just after now!

Right, everything is in there. The lamb is in there, the tamarind, the

coconut milk. As well as all of that, you are an author, an artist

with all of your shows, doing your bits and pieces, but you are

starting a comedy show. Tell bus that? Well, we have not

done a live tour for, I think, 15 years, probably more than 15 years.

So we are trying some stuff out in Leeds at the Leeds City Variety in

March. We are going to do three days there and try some stuff out.

I was thinking we would try old characters, something old and

something new, but I was thinking for mench dice, I have been doing a

bit of pottery -- for mench dice -- merchandise,, I fancy having a

craft stall. So hand-made mugs. Macrame hats. You could sell a few

chutneys. Very good. There we go, we have the

lamb there. That looks good. What is that you

have put it on? The banana leaf, the local ingredient to Yorkshire!

Could you eat that? No. They wrap it up with fish in it.

Look at that. That is nice. The lamb is still pink. You cook it

and literally put it back in. I love tamarind.

It is quite minty. So, it is quite an English thing

going on about it with the mint! Twhr yes, the only -- yes, the only

thing in there is the lamb and the mint.

E -- I use your Great British Dinner s book quite a lot! Now,

what are we cooking for Vic at the end of the show, it could be black

pudding with homemade buttermilk crumpet, topped with a fried egg

and a bacon and chive hollandaise. Or food hell, trout, it is served

with seafood ragu of mussels, clams, baby turnips and spring onions.

Some of the viewers rand the guys in the studio get to decide's Vic's

fate today, Mark? Well, if Vic plugs my book, which will go for

heaven. Katherine, what about you? I will

go for hell, sorry. go for hell, sorry.

I don't believe you. Right, it is time to continue with

Celebrity MasterChef. Darren, Linda, Nick and Michele face the challenge

of cooking lunch for a performing arts school. Take a look at this

Now Nick, Michelle, must face their first major cooking-

the only free school for Today, you are preparing

We want each team to prepare 110 portions of food for lunch today.

Good luck. Off you go.

To help guide them in today's challenge is Brit School's head chef, Sue Rossi.

Good morning. Good morning. Hi, I'm Sue.

OK, these are your ingredients and it all needs to be ready by 12:30 on the dot,

so each team can do 40 meat meals

and 30 veg meals and 40 puddings.

And if you need anything, just come- and ask me. OK? Thank you.

The teams now have just three hours to prepare for

today's lunch service, designing their own menu from a range of ingredients,

including minced beef, chicken, lamb,

Being a mum is going to really help in this task.

They'll just want something warmand I'm thinking custard and sponge and chips.

Just the things that kids love, really.

If we did a jerk chicken. With rice? Yes.

Jerk seasoning.

If we've got the right type of pots here...

We've got massive ones here, look. That's what I'm saying...

Oh, dear. Yes. This is trouble, this.

It's daunting, cooking for these kids.

Never ever cooked anything of that sort of magnitude before so, yes,

quite scared, scared and excited.

You want the lasagne then, yes? What do you think? Well...

Yes, OK, I can do that, yes.

I just hope that we can deliver the food on time.

It is a singing, dancing arts school. They'll be screaming at us.

In two minutes, I need one from each- team to come here and let me know

what you're cooking, please.

Oh, we don't even know what the dessert is. No, I'll make it up.

I'm struggling with the puddings

because I don't really see anything apart from fruit.

I don't know what we're going to do.

So, pudding, yeah, a bit of a nightmare.

Darren, Linda, what's your menu?

We're going to do jerk chicken with rice

because Darren has cooked it before- and says it's lovely.

Then we're going to try and do a vegetable curry with either rice or jacket potato.

We haven't decided on a sweet yet,

but we might do pineapple fritters.- Yeah.

That sounds great. OK. OK. Thanks.

I've never made a vegetarian dish in my life!

I'm going to make pasta ragu. Brilliant.

Nick is making the lasagne

and then we're going to make the dessert together.

Apple crumble. Brilliant. OK, that sounds great. Thanks.

We've got the apples cos you had the chicken.

Darren starts to fry off the chicken and onions

for their jerk chicken.

While Linda gets their jacket potatoes in the oven

and begins to prep the veg for their curry.

To me, jerk chicken is lovely barbecued, steamy,

the smell of spices, on the bone, crispy on the outside... Delicious.

Actually, what Darren is making is a chicken stew.

Is it really going to deliver what people are expecting?

But they still need to decide on a dessert.

Right, we've only got the one pineapple

so you'll have to rethink your pudding, I'm afraid.

Have you got ingredients to make a sponge pudding?

Well, you can make a sponge, yeah. We've got the flour, sugar,

margarine and eggs, basically. Brilliant.

Pineapple sponge and custard, really-lovely idea from Darren and Linda.

Neither of them have ever made sponge before

and neither of them have ever made custard before.

I just hope we've done enough.

I don't know how much it rises.

Linda, how can you possibly make a sponge properly

if you've never done one before?

You've got no idea what the mixture should look like.

I know what it should look like. It shouldn't have lumps,

which it has at the moment, which it won't in a minute.

It should be quite runny, enough to rise in the oven.

Sponge pudding for about 200 kids that you've never ever made before in your life?

No. Great.

On the other team, Nick is browning- off his beef for the lasagne.

While Michelle preps the vegetables for her pasta ragu.

I've never chopped so much in my life.

Michelle and Nick have got two pasta dishes.

I'm really surprised.

How you getting on, Nick?

Stressful like.

What's so stressful?

It's just the hustle and the bustle of it all, I think. We're all not used to it

and I think me and Michelle... especially because of yesterday,

we're panicking a bit cos the breakfast was such a disaster.

But do you not think panic is your enemy? Yeah, it is,

In just under two hours, the celebrities will be feeding

over 200 of the Brit's performing arts students.

You've got 90 minutes,

but I reckon you should be trying to finish within the hour.

Darren's forte is Jamaican cooking

and I'm working a bit blind on things.

I mean, this is just made up, throw everything in and hope it works.

Right now, we're just trying to create the curry sauce

for the vegetarian dish.

It was cooked in the oven, cos we didn't have enough rings,

so now we're just bringing it into a pot so it can marinate together.

Maybe we've overdone it. I think another can and no more.

Yeah, yeah, yeah.

Keep it up high though cos thosepotatoes are not cooked properly. OK.

The potatoes are still a bit hard in our vegetable curry.

Darren's on the rice. My sponge pudding's gone in.

Who knows how that's going to turn out

cos I've never made one before.

Oh, God. They're like water.

Yeah, but look, they're browning off too high.

Chef, come and look at my things. They're all...

They've been in 20 minutes butthey really watery, still. Right, OK.

Transfer it into the oven round here.

Very, very hot food.

They need to transfer the sponges to a cooler oven,

which should allow the centre to cook.

What's burning in that oven?

Sponge pudding. The oven was too hot- over there and the top got burnt.

If I was you, I'd be putting a bit of foil or something across the top of that.

At the moment, you've got this black crust on top continuing to cook,

and that's just going to get blacker and blacker.

You

You can

You can see

You can see in the celebrities manage to get lunch cooked in time

in about 20 minutes. So, still to come, Keith Floyd in

the Orkney islands. He then whips up a dish of scallops and soup on a

rusty old boat. Mark and Atul have been pretty well

behaved so far but I EGGs-pect I SHELL have to LAY down the law as

they try to SCRAMBLE their way to top of our leaderboard. That's the

Saturday Kitchen omelette challenge, live, a little later on. And what

is Vic facing at the end of the show? Is it food heaven or food

hell, Atul? I love the black pudding, but I love trout. So,

there you go. Right, coming up now, it is the

brilliant Atul. On the menu, I have mentioned the dinger, but what is

this dish called? -- ginger, but what is the dish called? Well, it

is murg adraki. It translates to chicken flavoured with ginger.

It used to be a curry, but instead, in the use of the influence of two

countries, I have decided to make a ro ulade out of this.

So I have salt, chicken mince, So I have salt, chicken mince,

purpose and ginger, of course. This is the diced ginger.

Yes, and some garam masala. That goes in. I have red onion and

chilli and spring onion that goes in the mince.

So it is like a stuffing filling? Yes. I will make a roulade out of

it. Then poach it in the chicken stock and then satisfactory the

stock and the ginger you are slicing for me is for the chutney

it is from the south of India. It is called inzi chutney.

What is this traditionally served with? Vegetarian dishes? The

chutney Yes. It is a ginger chutney it could be

served with a snack or even a meat course, but this one I have made

one chutney and another caramelised onion and ginger sauce.

When you go to your restaurants you take influence, from not just the

north, but the south of India and there are so many different regions

in India? That is right. That is the beauty of it, you can make the

different dishs from all of the different regions, I just use all

of it. So my food is really a British/Indian fusion.

So you have influence from all over the world? The fusion has taken

place in India for a very long time. India has been using flavours

thrown to them from different regions and trade. So we have a

Mogul, Turk, English, Portuguese, Dutch. Different people have come

through and brought in so many different things.

So what do you have here? This is a sausage, so to speak, you can tie

it so it does not come out. Do you ever cook with tea? Yes, I

have. So there are Indian recipes with

tea. As there is a lot of tea in India, isn't there? I have only

ever heard of a Yorkshire tea cake. You can spoke smoke with tea.

From the borders of India, from Burma, they use fermented tea

leaves, that are fermented for a good eight, nine months and it is

made into a salad with fresh tomatos and cucumber.

Does it taste good? It doesn't sound nice! Now, I need the sliced

ginger. I need the onion to be chopped, chef.

Choppedenions done, chef. Wow, you are quicker.

Quicker than in rehearsal. There is a lot of oil needed here.

There is a sink to wash your hands! Sorry! So, that is the chicken

stock? That is the chicken stock to poach for about 30 minutes. For my

chutney, I have cumin and sesame seeds. The oil should be hot and as

it crackles add the cumin seeds and the sesame seeds and all of the

sliced ginger goes in. Also... A little bit of red chilli

powder. Oops, sorry! Most of it on my oven! So, that is the ginger

chutney? Yes and for the caramelised onion and ginger, the

cumin and the ginger goes in... As it crackles... Add all of the

onions. If you were to serve this, instead

of the chicken, this would be good with game? It would be amazing with

game. I would use it with pigeon, pheasant.

A lot of onions in Indian cooking, that is one thing I noticed? Onion

is the base for our cooking. What I do is normally I put a piece of

paper on the top. Can you tut it into a disc for me,

chef? Yes. Don! Excellent.

OK, you have this, meanwhile here. This cooks for 45 minutes on top of

the stove. Then we end up with that? Yes.

So you take the chilli out and blend it? That's right, chef.

I well add the spices here, turmeric, red Chile and coriander

powder goes N Now what about the spices that you

buy? The pots of little spices? They have a shelf life. People seem

to have them on the shelves and when they read the label, it's been

there since 1962, any advice with the shelf life? Don't keep powdered

spices for more than three months. . Now I am going to swap this. This

needs to cook for a good 30 minutes. Now in here, palm sugar? Yes and

tamarind. You mentioned three months, there

are a lot of people checking their cup boards and throwing the spices

out! Me included! Right we are going to blend that. That has the

palm sugar and the tamarind in, yes? Yes.

Don't forget that all of the recipes are on the website at:

There are dishs from the previous shows at:

You don't need salt and pepper in there? You can taste it, chef. I

think is OK. OK. That is the chutney for that

one. It is nearly all ginger? or less. The Victorians used to

have a lot of ginger. They used to have ginger pots on their

mantlepieces. There was a lot of ginger in Victorian cooking, I

think. That is a question for my show!

Where did the Victorians get the ginger from? We have the answer!

this is blended with what? With a little bit of the chicken stock.

Do you finish this off with spices? I have added the spice, red chilli,

turmeric and coriander. What is that? That is fatida.

It is also called Hinge. I have heard it called devil's dung

on my travels! Have you. Well, a lot of Indians don't eat

ginger and garlic, so for them that is important. It is very nutritious.

They probably don't eat it as you have used it all! That is true.

Colour the chicken on all sides. So these are the two chutneys we

have end ed up with. in the fridge and as and when you

want them poach them? Absolutely. Chutney is an Indian word, isn't

it? What would it be in English? Jam? (in Yorkshire ak cent - --

accent chutney!) I was not expecting that from you! Shall we

get that on, because Something For The Weekend Will be on in a minute!

I will hurry up, chef. That smells good. That bit of

chutney! Is that it? Is that all you are using after all of that

ginger I chopped? We can Tuesday tomorrow.

There we go. So, tell us what it is called

again? It is called murg adraki or ginger chicken curry.

ginger chicken curry. That's what it is called! It looks

delicious and I know that it tastes delicious. It is well worth the

effort, trust me. So, which one is the devil's dung?

That is in there. Why is it called that? I don't know.

It is just a nickname for it. What do you reckon? Worth it? That is

nice. That is good.

I think that the palm sugar help it is. The palm sugar cool it is down.

That is good! Worth the effort? Do you like it? I do.

Now, let's go to West London to see what Peter has chosen to go with

Atul's glorious chicken. It's another sensational dish from

the king of spice. It's another gauntlet laid down for wine. With

this amazing chicken you could go for a soft, juicy red, but to my

mind it has to be a white because of of the ginger and the chilli.

Atul must be bored of having Pinot Gris and Riesling recommended for

his food, but they do really work best with the subtle cuisine. In

that mind it is good to go for the vineyard of Leya, but for my mind,

the best is the Turks and Caicos Islands from Alsace in France.

Pinot grijow and Pinot Gris work well with this. This Turks and

Caicos Islands works well to off- set the heat and the flavours of

this dish. This one smells of honey and ginger it will compliment the

flavours in the dish beautifully. You do get the succulence and the

richness to work with the chicken, the chilli and the chutney.

Underneath it is a refreshing acidity that helps to refreshen the

palette between the mouthfuls. So, Atul, you must know your Pinot Gris

well, but here is a wonderful wine to go with your beautiful ginger

chicken. It is going down well, what do you

reckon to the wine? I love it. It works well with the spices.

It works fantastic. What do you reckon? It is amazing. Indian food

has lots of techniques, it take as while. When you make it at home it

works amazingly. Girls? Lovely.

And the wine at �8.49, it is a bargain.

Right, let's go back to Celebrity MasterChef. It is nearly time to

serve lunch to the performing art students. I hope that they had a

With Nick's Bolognese he can concentrate on making the

..while Michelle prepares the fruit for the crumble.

I'm aware of the time, but I'm not stressed. No.

Argh!

Coming through here, guys, hot pan as well.

You two are a team.

Nick, you're sweating buckets and you look like you're filing your nails.

I'm peeling apples and I'm not stressed.

Oh, yeah! Oh, yeah! Yeah, get in!

Lasagne's in the oven, custard's on the stove, Nick's looking after it.

The pasta has been drained for the vegetarian pasta,

that's all ready to go.

OK, guys, we're serving up in half an hour.

We need everything ready in 20 minutes, please.

I can't hear you!

ALL: Yes, chef! Thank you.

With the clock ticking, Linda checks the fate of their pineapple sponge.

I'm not happy sending them out like that, really.

We need to see what it's like underneath, see if we can save it, OK? OK.

Darren and Linda's sponge, the top got burnt, but the centre isn't cooked.

Fingers crossed, I say.

Yeah, that is too well done.

So, if you take the tops off that'll be absolutely fine.

I'll get away with it, will I? Yeah.

Looks a bit rough, doesn't it?

Listen, that's what it looks likewhen I serve it at home, I'm afraid.

En masse! I can't do pretty en masse.

Hopefully if I drench it with custard, nobody will notice that it's not perfect.

No, that's fine like that. Does that look all right? Yeah.

Listen! In just over ten minutes,

that room is going to fill up with hungry students.

Rather large portions. Does that look all right? It's a bit too big.

So, you just need to cut those up a bit smaller, yeah?

These dishes need to be out in two minutes, please!

Are we ready? I'm going to open the shutters.

Darren and Linda have made jerk chicken

and a vegetable curry with rice,

jacket potatoes and a dessert of pineapple sponge with custard.

Nick and Michelle have made a beef lasagne, vegetable ragu with pasta

and for pudding, an apple and pear crumble with custard.

Hi!

Vegetarian? Chilli ragu and lasagne. Yeah!

There you go, my darling. Enjoy it.- Say that you do, even if you don't.

Nick's lasagne is proving to be a real hit.

With Michelle's ragu trailing behind.

There you go, sweetheart.

This lasagne is selling well.

I've got to say it's not the best presented food in the world, John, is it? No.

And it looks like really appealing.- That's what brought me to it, the colours and the smell.

I'm having the vegetarian pasta and it's really nice, because normally pasta's really boring,

but it's actually got flavour.

With service halfway through,

Nick and Michelle's crumble has almost sold out.

The apple crumble and the pear is gorgeous. There you go. Enjoy!

The team dessert is not a bad effort.

I am enjoying my crumble, it's very nice.

I just like the texture, the cinnamon is very nice.

There you go.

Only one more jerk chicken! Only one more, you need to be quick.

Darren's jerk chicken is the first to sell out.

No more jerk chicken!

With the curry not far behind.

Darren and Linda, I'm slightly disappointed

by the presentation of these dishes.

It really is just ladles of food onto a plate.

I mean, this is a school for performing arts people,

this is not Pentonville Prison. These people haven't done anything wrong!

The rice and jerk chicken, it was quite nice,

but it could have had more spice.

It could have been hotter. Judging it, I think I would have gone for the lasagne

if I'd had a second round. Hopefully there is seconds.

I'm enjoying the curry because a lot of vegetables,

normally, in a school curry they aren't very nice,

but in this it's actually good. So I'm really enjoying it.

Sponge pudding and custard here if anyone wants one.

With all the problems Darren and Linda had

with their pineapple sponge, it's ended up being a slow seller.

I'm having pineapple sponge. It's really tasty.

The pudding was absolutely lovely. It was soft on the inside, the custard was nice.

I'd definitely have it again. Get them in. Get them in more often!

Lunch service is finally over.

I told you you could do anything, seriously.

I think it was the right way for them to go today,

to actually stay silently safe, the food they know, crowd-pleasers.

I was concerned these creative people here

weren't going to like their food, but they did.

And

And the

And the celebrities

And the celebrities have to face more tasks on next week's show.

Right it is time to answer some of your foodie questions. Each caller

also decides what Vic gets at the end of the show. So, Carol, what is

your question, please? Good morning, all of you, I would like to know

how to make saffron rice. Atul? The way to make saffron rice

is by boiling or steaming. You can saute spices, whichever you choose,

cumin, cinnamon, cardamom and cloves and then add a onion, and

half a cup of washed rice. Sauty that then add water. Soak the

saffron with warm milk and put it in with the rice. Cook it through.

When the water disappears, stick it in the ov within the pot at 180

degrees, then after five to seven minutes, the rice is perfectly

right, you will have a beautiful saf reason rice.

A proper masterclass. I was impressed with that one. What dish

would you like to see at the end of the show? I would like heaven as I

don't know how to cook black pudding.

Andrew from Glasgow, what is your question, please? I would like to

know an Indian style duck curry, how to cook that, please? Curry,

like a chicken curry, you can make the same as with chicken dishes,

but let me give you a tip. Take the duck and marinate it with ginger,

garlic piece and tamarind, a little bit of palm sugar, lime juice or

lemon juice and a cinnamon powder. Mix it together. Smear it on the

duck, finish it on the pand satisfactory it nicely and then

finish it in the oven for five to seven minutes, duck should be pick.

You can use that piece on a whole duck? Absolutely.

What dish would you like to see, food heaven or food hell?

Definitely food hell. I love the seafood idea and I'm not a fan of

black pudding. Angela, what is your question?

have whole Parma ham. I don't know what to do with it.

A whole Parma ham?! Atul?! Obviously there are many things to

do with Parma ham. You can slice it, it is lovely with chicken, wrapped

around it, rabbit. It is beautiful, but once the ham is gone you are

left with the bones, that makes an amazing soup. So like you do an old

fashioned pea and ham soup. So make a stock out of it. It would be

delicious. I find parsnip soup if you make it

and blend it with cream, you can sprinkle the parm a -- Parma ham on

it too. It is lovely.

What dish would you like to see at the end of the show? Hell, please.

Oh! Right, the omelette challenge. Let's put the clocks on the screens,

are you ready? Yes. The concentration bit! I reckon

that is great. I reckon I could beat them.

reckon you could beat them? It is the differences between you, he

does that and goes, "Yes." You are like, there, done, finished.

It is nice to have one that is edible for a change! And I seasoned

Although it is a little salty. This one still has the cubes of butter

in it! That's for you, James. Right, Atul? Are they omelettes,

really? Yes! I would not pay for it. And you are quicker that -- than

the 31 seconds. You did it in... 25.68. There you go. Next to Henry

Harris. Yes, absolutely.

Am I back on blue, James? You're not. It's the grey hair. You did it

slightly slower, 22.08 seconds. Right, the fen, that fabulous --

right, back to fen, that fabulous black pudding, Homeland, girls you

have to change your minds. Now, we will have a mighty more

sell of vintage food TV with the mighty Keith Floyd. He is

celebrating the local seafood in the remote islands of the Orkney

David Hutchinson has been a TV But he turned his back

to find a more meaningful existence making crab soup -

Partan Bree, as the Scots call it.

In his designer kitchen, made from discarded fish-boxes, he explained.

Making the soup is a dawdle. A chunk of butter, melted...

You didn't rise to me calling this a Scottish soup. No, no, no.

It's very much an Orcadian thing.In the old days, the crofters only had about 5 hectares of land.

They all had little fishing boats and they went out in the bay.

And they fished for lobsters, whichare very sought-after and expensive.

If they pulled up crabs in theirlobster-pots, they threw them away.

But when times were hard, they would resort to gathering crabs.

By cooking it in butter and milk... The milk goes in at this stage. Or you can add it all at once.

A lot of people used to make itwith the brown meat from the back,

but you can put white in.

The brown meat gives it colour and I think it has more flavour.

In it goes... What, the whole lot?The whole lot. If you're going tomake soup, do it on a grand scale.

Our crew will be well-fed! Yes... And you just simmer it...

because it's been cooked already.

Now, Orkney... It's all Scotland, isn't it? No!

You'd never get an Orcadian admitting to be a Scot.

Our origins are Scandinavian.

A lot of people are surprised that we don't speak Gaelic.

And Orcadians too, when they goto concert parties with southerners,

and some splendid figure strolls on to the stage in a kilt,

and he starts warbling in a foreignlanguage. It's as alien to Orcadians- as Chinese or Greek.

And these stirring songs about "Granny's Hielan' Hame"...

It's been bulldozed for time-share flats!

Do I detect a hint of bitterness? No, surely not! David wants for nothing!

He even brews his own electricity with a propeller on his roof!

But back to this brilliant soup. Once the crab is warmed in the milk, you add some fresh cream,

and thicken it with about four generous handfuls of oatmeal.

It takes five minutes. But don't serve it as a starter.

It's truly a meal in itself!

You cooked it so I'll serve it. Very good.

It does look splendid.

Thank you. Get your eating tackle around that, as they say.

What do you reckon? Oh, yes. Can I tell you something funny?I haven't made this for six years.

I made it every day in my restaurant-and I was sick of it. It's supreme!

And this is quite extraordinary.

This is not a set-up shot. I arrive in these places working off a researcher's notes.

Here they came - Picts, Celtic monks, Norsemen, Vikings, Scots...

Even shipwrecked Spaniards from the Armada sought refuge here.

And in both World Wars, Scapa Flow was Britain's main naval base

with rusting hulls deliberately placed to impede German submarines.

Orosius, the Roman travel writer, said this place was brilliant for fresh scallops and wildflowers.

< WHISTLE Ha! Yes! What beautiful islands!

Meanwhile, my soup's been simmering- delicately away.

I chopped up some onions, fried them in butter, added some vermouth- and white wine and then fish stock.

I thickened it with beurre manie - flour and butter.

Added cream, simmered it a bit... And added my bits of fish.

I used scallops, salmon, turbot... All these lovely expensive things because we like to exploit the BBC.

But you could use simple fish like cod and conger eel, for example.

I think it's time to taste it.

It's very delicious, but it needs a little salt.

It's worthwhile to add flavourings to delicate things like this at the end.

My director wanted a joke like, "I don't think this horse will work again." Rather tasteless.

This is, in fact, fish stock.< WHINNY

And this is a bit too thick so I'll stir some stock in...

And it's ready to go. A quick slurp...

That's better. A silk handkerchief to wipe the drips off my thing...

And let's have a taste. Orcadian fish soup.

It's heavenly. It doesn't need to be smothered with parsley or herbs.

The subtle flavour of the fish from this wonderful cold sea is unimpaired, is delicious.

There

There will

There will be

There will be more from the brilliant Mr Keith Floyd on next

week's show. Now it is time to find out if the brilliant Vic Reeves is

facing food heaven or food hell. Black pudding, it has never been a

food heaven, but a worth which pudding.

It could be served with homemade buttermilk crumpet, topped with a

fried egg and a bacon and chive hollandaise.

Food hell would be trout, that is served with a seafood ragu of

mussels, clams, baby turnips and spring onions. What did you think

that these decided? Heaven? They were nice to you, that is what they

have chosen. Let's get rid of that you are making a hollandaise using

egg yolk, a touch of vinegar and egg yolk, a touch of vinegar and

melted butter there. Is that the hollandaise? Yes. Then

we get the crumb pets on. Glrb -- crumpets on.

Have have never made a crumpet before.

They are easy. We put the butter in the pan and shake them around. You

cook this on a low temperature. I will show you how to make the

crumpet batter that has been resting for half an hour. The idea

is once you have rested this, you leave it. Don't shake it.

This you allow it to cook gently like that. This is crumpet batter.

This is hollandaise. Egg yolks, the same way as mayonnaise, but instead

of oil you use melted butter, which has to be hot.

I like to make hollandaise. I like to make stuff. You get them in jars.

You see the jars of it. It is so expensive. It costs next to nothing

to make. It is easy, a little bit of butter

and two egg yolks. Now, the crumpets.

This batter is used with butter milk. In India they use the

leftover yoghurt. That is right. So a bit of yeast, salt, and then

add water and mix it all together. That, in essence in is crumpet

batter. The great thing about, this you could make it in the morning.

Then leave it for half an hour... What is a piklet? A good question?

We will get everybody phoning up in a minute.

There is the hollandaise. We are putting bacon in that and chives.

You cook it slowly. The reason to cook it in half oil and butter if

you cook it in butter it will burn. If olive oil only you will not get

the colour. This cooks around the outside.

Is that how all crumpets are cooked? You can get them in the

baker's? In the baker's, I have seen them done in a machine, they

do 1 million a day. They are dipped in fat.

This is slightly different. These are the butter milk ones. If you

lift off the ring too soon it will not allow you to lift it off. That

is basically just like that. You can cook them gently. So this is

where you need to concentrate on the temperature for this one. The

black pudding, of course, we have it here.

We have got the eggs. It is all sirbgs today, isn't it? Yes! Now,

this black pudding, did you know there is a World Black Pudding

championship? Is there? It is in rams bottom.

They put a Yorkshire pudding 20 feet up, on a window ledge and they

have Lancashire and Yorkshire teams that throw the black pudding to hit

the pudding. And knock it into the ladies'

bedrooms? Probably, yes. This one, however, is not worthy of

chucking. It is one that I came across this week. It is funny this,

we were sitting there having breakfast with a load of chefs. We

were tasting this. This comes from Lavistocke Park in Yorkshire. I

think it is one of the nicest ones I have tasted.

It is pinker than normal. It is lovely. I think that the

seasoning is important. You have to be able to taste the

flavour of the meat. So there is pig's blood, lard?

Normally, there is barley or oats. That is why it was a dish for the

poor, black pudding, but in Spain they put rice in it.

That is Bo a rdain? Yes. So, we cook this son a gentle heat.

Did you tell us what spices are in this one? No idea, I didn't make it.

I know that cayenne pepper is in there somewhere. We have the bacon

on. The hollandaise? Yes. The chives can go in. The cim pets,

I would not freeze them. Make the batter fresh and have them as this

are, really. With the butter milk it alters the texture slightly.

with the black pudding... You are just warming it up? Yes, I don't

know how you mentioned it with pears, but you can starve with

caramelised apples. All of that. Is that cooked in any way, that

black pudding? It is heated. It is already cooked so you are

just warming it up. Someone wanted to know how to cook

I would not overcook it that is the key. How are we doing with our

perfectly fried egg. It is perfectly ready.

Right, there we have the crumpet like that.

Now the black pudding. Place it on there.

That is our lovely moist black pudding as well.

The fried egg on top. Our hollandaise.

We have the crispy bacon going in. We have a little bit of black

pepper. No salt in this because of the bacon.

There you go. A bit of the chives are in there.

You put the bacon into the hollandaise. Yes, crisp p up and

drain it off, otherwise the fat will make it split.

So, dried cured bacon, and then drain it off and you can pop that

over the top. Is this your invention? It is.

Do you wake up in the night thinking... Do you have a notebook

to scribble things down. Well, most people wake up in the

morning with a doner kebab stuck to their face, but this is inspiration.

When do your ideas spring to mind? Usually after he has read my book!

Dive into that. Tell us what you think? I would

love to try all manner of things. Girls, bring the glasses, please.

To go with this, Peter has chosen a Henry Weston Special Vintage Cider.

Just what you need at 10.00am in the morning with a hangover. It is

widely available, priced at � 1. 79. Well that's all from us today on

Saturday Kitchen Live. Thanks to Mark Sargeant, Atul Kochhar and Vic

Reeves. Cheers to Peter Richards for the wine choices and to our

chef's table guests, Kathryn and Charlotte. All of today's recipes