21/04/2012 Saturday Kitchen

Good morning. It's time to settle back and let yourself get very,

very hungry! This is Saturday Kitchen Live. Welcome to the show.

Cooking with me, live in the studio, are two great chefs. First, from

the Michelin starred Bohemia restaurant situated on the UK's

answer to Monte Carlo... The island of Jersey! It's Shaun Rankin. And

from the glamour of Jersey to trendy North London, next to him is

the chef at the helm of the award- winning Odette's restaurant in

Primrose Hill. It's Bryn Williams. Good morning to you both. Shaun

Rankin have you brought in Jersey Royal Po Tateows? I smuggled some

in for you. What are you doing? Seabass poached

in lemon. And the connection is the oysters

with Jersey? Yes. It is a great dish. Bryn? A seasonal dish. Lamb

loin peas and lettuce and wild garlic pesto.

Bang in season if you see one plant, you see loads.

People are into foraging for ingredients, but garlic is in

season now? Yes, around the wet fields.

So, two delicious different dishs to look forward to.

And we've got our line up of fantastic foodie films from the BBC

archive for you too. Today we've got Rick Stein, Celebrity

Masterchef, and, the master himself, Mr. Keith Floyd. Now, usually the

last thing on your mind as you watch our special guest is food. He

stars as pathologist Professor Leo Dalton in the BBC's, often quite

gruesome, flagship drama series, Silent Witness. Welcome to Saturday

Kitchen, William Gaminara. Now, of course, at the end of today's

programme I'll cook either food heaven or food hell for William.

Your character is growing on the show, a great show? Yes.

How does the food sound? I must say, oysters, sea bass, asparagus.

It hits the mark. And a glass of wine to go with it

as well. At the end of the programme, I will

be cooking food heaven or food hell. That is based on your favourite

ingredient, food heaven or fell. Food heaven, what would it be?

Anything to do with coconuts. An unusual one that. We have not

had that before? As I kid I was born in Africa. I was used to

slightly exotic food. On the table, there would be a pile of desiccated

coconut. As a kid I would ignore the curry and pile up my plate with

desiccated coconut. Well, I will not compete with that,

but what about the food hell? I have had it a few times. It

always feels you should not be eating it, but rubbing out your

drawings with it! Hopefully we will tempt you to try this one. So,

first of all it is coconut or squid. It'll either be something based on

your favourite ingredient, food heaven, or your nightmare

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

to decide which one you get. So it's either coconut or squid for

William. For his food heaven I'm going to combine a few of William's

favourite ingredients to make a delicious dessert, a panna cotta.

I'll infuse cream with coconut milk and lemongrass then add gelatine,

whipped cream and a splash of coconut liqueur. It's left to set

and served with a coconut meringue and a little mango puree. Or

William could be having food hell, squid. The squid is covered in

breadcrumbs with loads of black and sichuan pepper with a touch of

chilli. It's deep fried and served with a spicy chilli dipping sauce

and a simple coriander salad. If you would like to ask a question on

If I get to speak to you, I will be asking if you want William to face

fen or food hell. Right, fish, Jersey Royal potatoes

and asparagus, sound good? Very good.

Good, as this man is cooking it. Welcome back, Shaun. Good season

for produce at the moment? Very good.

Is it early with the potatoes? have an early crop this year. It is

always great. As soon as they are ready get them on the table, people

love them. love them.

So, what are we doing today? bass. Served with asparagus. Nice

Jersey Royals and finished with oysters and creme fraiche.

I know you want me to get these on? Yes, get them on, Jersey pearls

with some mint, they will be great. Are these from a specific part of

Jersey? No, they are cropped all over Jersey. It is the size that

they take them out. Obviously they put them through a process.

What is the one grown with sea wood? That is rack.

They would put the seaweed over to help with the crop.

Do they do that now? They do, yeah. A lot of the local guys do it. The

salt helps with the soil and helps with the chestnut flavour.

I have sea bass here. I will take a fillet off for quickness.

We are going to poach this in a lemon butter. We will mix soft

butter with lemon juice and lemon rind. I need you to do a lemon

confit with stock syrup and lemon if possible.

So this is sugar and water in equal quantities? Yes, add a little bit

of star anise to give it a bit of kick.

So bring it to the boil and the star anise goes in? Yes.

You said there is a connection between this and the oysters, what

is it? A lot of the guys that go out pleasure fishing, not

commercial, they put waders on, as the tide comes into the bay where

the oysters lay, the sea bass feed off everything that drops off the

sacks that the oysters are bred N There are the Jersey Royals on the

other side of the hill, so it is all there.

It has a unique microclimate? has, yes. We look forward to the

seasons. We can't wait for them to change to get all the fantastic

produce. Now, for the lemon butter. This is

simp. You will like this dish, it has lots of butter.

It sounds good to me. The lemon going in. You bring that

to the boil for how long? Simmer for about 90 minutes.

That will help to push through the lemon perfume through the sea bass.

So you start off with that one, and cook it down until you have this

syrup. That looks good. Lots of flavour going into the sea

bass. So lemon zest into the butter here.

Then black pepper. Salt, and give that a mix around. I will add some

extra squeezed fresh lemon into it like so.

You are here not just for this, but also in talks with the little pop-

up restaurants? It is a big one! It is at the Dorchester. They have

kindly invited me to come over in May for a week. To bring all of the

Jersey produce, the lobsters, crabs, Jersey Royals and showcasing what

we are doing. This is at The Grill? Yes.

The Grill in Dorchester. -- In the Dorchester Hotel.

Now the asparagus? Yes, they don't need long. Keep them crunchy and

fresh. They are so young. Asparagus are a

great thing. When they produce the asparagus, the conditions are right

for growing it, the farmer goes around one end of the field and 28

hours later it has grown at the other end. It grows really fast.

So, lemon butter on there, with the sea bass on top. No, I will not. I

will get the lemon confit next! One of our lemon slices on top of the

sea bass like so. Put that on there the skin side

down. So, in the butter is salt, pepper,

butter and lemon zest? Yes. It cooks in a little bag like this,

so it will not dry out. You can keep them in the parcels

after cooking and they will not dry out, then you can get everything

else ready. Now, wrap it and squeeze the ends

down. Can you do this with any firm fish?

Salmon would be perfect. The lemon cutting through the oiliness of the

salmon would be fantastic. That is the parcel done. I will leave them

in the fridge before they go into the steamer.

If you want to char grill the asparagus, take them out and pop

them into ice cold water to stop it from colouring.

So, you are opening the oysters. To ask a question, call this

How many oysters do you want? or three would be fine. You are

having one by the looks of things! So, the sea bass is done. I will

pour the butter into the pan. We make the sauce from this. Bring it

to the boil. Add a touch of creme fraiche and finish it with chopped

chives. Is the asparagus ready, chef?

the oysters you get the native ones, the round-shaped ones, but these

are produced where you are? They are. They are from the Bay of

Grouville. They are feeding well. The oysters

are nice. They are not salty, but they taste as if they have been

kissed by the sea. Some estuaries, they have fresh water oysters, but

these are perfect. So, there is the liquid. The Jersey

Royals should be pretty much there. Bryn you must have Jersey Royals on

the menu? Yes, we have. You have to use the ingredients when they are

there, I think. You have to.

So, there are the oysters done. I will take about four pieces for

the plate. The Jersey Royals are ready.

A touch of seasoning on the asparagus.

I will dress them in the same butter as the fish, so you get the

same flavour going through. Am I right in thinking that you

want the Jersey Royals with the chopped mint? Chopped mint and

butter and a little bit of salt. The asparagus goes on like so. The

fish on the top as well. A great smell coming from. -- coming from

this. If you want to tear the skin over and show the fish, that is up

to you. That looks good in presentation. Now the sauce, the

oysters are ready. The Jersey Royals are ready.

Creme fraiche. If you follow this, you are a

better man than me at home! with the fish, a little bit of

creme fraiche in the juices there, bring it up to the boil.

Sometimes I think we should just open a restaurant! Just not bother

with this show! We are going to pop the oysters in the sauce and warm

them through. The chopped chives in there.

Fantastic. Then we are going to spoon this

over. The oysters don't need too much cooking. Just seconds.

There we go. Steamed sea bass, lemon butter sauce with poached

oystersters, -- oysters and new season asparagus and Jersey Royals.

That was quick! You get to dive oyster. The time it took you to

cook that meal I would be trying to get the it. It's a good knife.

Jersey, you are close to France. There I remember opening lots of

them. The longer knives help better. Yeah. Always with a cloth. Dive in.

You're waiting for nobody. Amazing! Go on, start. You're laughing.

never had cooked oyster before. have to watch the salt content of

the sauce? You do, absolutely. You can improvise, caviar, champagne.

Basic ingredients cooked well for me is that it. Sensational. Some

wine to go with this. We sent Peter Richards to Hampshire. What did he

choose to go with the sea bass? Behind me is the oldest

commissioned warship in the world HMS Victory, Nelson's flagship.

Docked in Portsmouth, where I've come to find some delicious wines

to go with today's dishes. For a man like Shaun who loves seasonal

produce, as well as a spot of fishing, this is an ideal dish.

It's also great, because of all the classic ingredients with the

beautiful twist. We need a white for the fish and that asparagus

takes me to one grape and that is shaufion blank. -- South Africaion

blank. Sau vignon and it's this Errazuriz Sauvignon Blanc from

Chile. Some people look down on it, say it's too obvious and simple,

but I don't get it, because it can be great value and versatile with

food. You smell this and you get wonderful aromas. The lemon in this

zish. -- dish. It will compliment it perfectly and it has an earthy

richness to work with the sugar and oissters. Shaun, here is a --

oissters. -- oysters. Shaun, here is a lovely wine to go with your

dish. I love that wine. Nice and sharp to cut out the richness.

Absolutely. I love this. Even as �7.50. Bargain. Jieshing it cuts

through the sauce -- It cuts through the sauce. Lovely. You are

happy in general? Definitely heaven. All done in ten minutes. Later on

Bryn has a great seasonal dish. Recognise loin of lamb, peas and

wild garlic. For those of you who wanted to know what potatoes go

with what dish get a pen and paper, because I'm about to tell you while

you enjoy this film with Rick Stein he's having stake and kidney

pudding, but first respects to a pudding, but first respects to a

local hero. This pyramid here is the tomb of Mad Jack Fuller who

weighed 22 stone when he died and rumour has it that he was sitting

at a table with a meal in front of him, a bottle of claret within

arm's reach, wearing dinner clothes and a top hat. Obviously well loved,

because there's a poem written about him which says may his soul

rest in peace, or travel happy over fields, for in Sussex he was a good

man. Another reason why he grew so large could be that Mrs Beeton

first discovered the recipe for stake and kidney pudding here and

it was probably made using the meat from this cattle. Finding rare

breeds is one thing, but being able to buy the meat from a butcher who

gets it straight from the farm is a joy. Jamie's shop is tucked away

here. All of the meats are local. The lamb's from Romney Marsh,

because it's the beef that excites me. Look at the marbling. Everybody

piles into Tescos. They don't look or think. In the trolley and out.

They don't give the rest of the high street a thought. I have a

real passion for the native breeds, where you are in the country. You

should support the farming community around you, because

there's plenty of good products out there, all to be utilised. Do it

more often. Did you know that the very first recipe for stake and

kidney pudding actually came from Sussex? I do now. So, what is the

secret of a great pudding? Well, I think just stake and ox kidneys, a

bit of thyme, onion, stock, salt, pepper and that's about it. Lots of

people like to add bits and bobs, Worcester sauce, and like to hard

fry the meat and make it all dark, but I think it's all about subtle

and putting everything into the pudding and leaving it to cook

gently, to steam away for about four hours. First, the pastry. It's

got to be suet. You take self- raising flour and into a large bowl

with salt. Then you add the suet. It can be prepared. Then you add

water and stir it together with a wooden spoon until it all collect

together fplgt --. Then you get your hands in and you can see if

it's on the dry side. Maybe a little more water. Work it all

together. Out on to a lightly floured board. What I like to use

here is marble. It's much the best surface for making any sort of

pastry and then roll it out into a large disc, about 14 inches. To get

it to fit in, just cut a quarter of the paste away, so you have a

three-quarter piece. Fold those three quarters over and put the

point in the centre of the buttered basin and ease it out around. I'm

using rump stake here and kidneys and the ratio is about three

quarters stake to one quarter kidneys. Next, I've added two

shopped onions and thyme. That's very important to me. Lots of

parsley. Some flour. The flour is just to thicken the sauce slightly

at the end and finally the seasoning. Salt and so much black

pepper. I go back in this. I love that heat that comes out in the

dish. It's as simple as that. It's the glory of British cooking. Why

bother to make it more difficult when it tastes perfect? Now, beef

stock. About a pint of that. Brush the top of the paste with water and

on goes the lid. I like covering my pudding in a teatowel. You can use

foil, but the traditional look of the pudding steaming away fills me

with anticipation. Put it gently inside the big saucepan. Put a lid

on the top and leave it for four hours, but as I said, check it

about every half an hour to an hour, just to make sure there's enough

water and it's not boiling dry. That's it. After about three to

four hours of gentle steam, you lift it out and notice how the top

is domeed up. The joy of this is when you dig that spoon into the

top of the pudding and lift out a wedge and smell the aroma and see

the long, slow-cooked meat and onions under. What to drink? It was

made for claret and brus elsprouts. -- brussel sprouts. And just some

boiled potatoes. I came here to Stone House Mainor in this village,

because it's where I'm staying tonight. Jane who runs it is a

first-class cook. If it ain't in her walled garden it's not on the

menu. That's Verbena. Yes, wonderful for teas and I put it

with sole, because it's delicious. It has a really good lemony taste.

Makes very nice ice-cream. Wonderful. It must give a whole

different dimension to cooking to have a garden like this and draw

from it? Just think, in the evening when you're cooking, you can rush

out and get it if you've forgotten it or put herbs on. People look at

these and think, you can't eat that. But they do. That soup we had last

niez, parsley soup. Who would have -- night, parsley soup. Who would

have thought it? When you have all the people they want soup.

Americans are mad on soup and you've got to dream up your soups,

so I went in the garden and saw it and thought, well, let's try it.

It's not an old traditional recipe. I suspect it probably is. Roughly

chop the parsley and use the stalks. Melt butter and throw in the

parsley and chopped leaks and as we so often in the trade say, sweat

the vegetables, which means fry them without colour. Now add the

potatoes. They'll thicken to add flavour and some stock. Just some

light chicken stock. Bring the soup to the boil and leave it to simmer.

That will give you time to make the chive cream. Chop them up finely

and whisk a little cream and just fold the two together. Now, I've

kept a handful of parsley leaves back to add them at the last minute

before I lick dies everything. That gives the soup a fresh, bright

deep-green colour. Turn orn the machine, blend quickly and -- on

the machine, glend quickly and you don't need to seive because there

are no stalks. Then season with salt and black pepper. Then serve.

What could be easier? Add the cream right at the end. That would be

great on a cold and windy day like today. We get a lot of letters with

the potato. I thought seeing as Shaun is here we'll have Jersey

Joils and start off over here with the larger ones. -- Royals and

start off over here. King Edwards, chips, mash, roast, particularly

roast potatoes. Shake the pan and roast them with oil or duck fat.

That kind of stuff. Rooster, I would wait another month for these

before I started turning them into the chips. They are good for mash

and roast. Any potato that's good for baking is very, very good for

mash potato, because it's the floury thing we need. Desiree, all-

purpose and great for grrbgs ratin. -- gratin. Maris piper is good.

Anya are great for salads. These are good. They have a nuty flavour

to them and if you boil them and let them go cold they're brilliant

if you fry them off. Lovely with butter and a little garlic and

rosemary. New potatoes, slightly early in the season. Great salads

and boiled. Just simply as we do, but this time of year we don't want

to talk about that. It's an insult around here. Jersey Royals, try to

leave the skins on. Wash them and don't scrape them, because if you

scratch the skins I think you lose the flavour. Keep them like that.

For this, I thought I would use one of each. We'll find out which

potato has the good chips. I'm going to do stake, chips and

bernaise sauce. I'm going to do a stake and chips with a little sauce

to go with it. We'll slice it through. I'll leave the skins on

these. Which is the best for roasting? Personally, out of all of

them, I would use the King Edwards. That would be mine. Yeah. Do you

put fat on them or straight in the oven? Chop them up and put them in

a pan, cold water, with salt. Bring them to the boil and then I would

cook them for no more than a minute and drain them off and put them

back in the pan and shake them with the lid and that will break the

outside of them. In a tray with hot fat, goose fat or dripping or

something like that. Then roast in We We are going to serve that with

a steak. How do you like it? Medium-rare.

First of all, congratulations on Silent Witness. Ten years you've

been in the show. I can't believe it's been running since 1996?

I did not join it until it had been going for about four years. In

those days, Amanda Burton was the single regular in it. She felt she

needed help. So Tom and I joined. We were her side-kicks. Then after

a short while she left and we stayed on.

Do you think that the base of it, the success of it is based on the

large characters in the cast, but a small cast. There are only three

main characters? Yes, three main regular characters, but I think

that really, the secret of it is, like all crime stories, people love

a puzzle and mystery. They love working out what the mystery is and

getting ahead of people supposed to be working it out. The show has

changed a lot in the ten years it has evolved. You notice if you

watch the old one. It really is a different animal.

The storylines are darker? Yes, I think that is probably true.

From our end of things we never know. When we see it on the page it

looks gruesome. There are nasty things happening, but you never

know what is going to be shown, how much is lost in the edit. So it is

a surprise to me when I watch it back, as to how gruesome it is or

not, but it has changed over the ten years.

I think still, the thing that they have hung on to is the fact that

this idea, this dead body can produce the secret, the answer to

whatever the crime is in any given week.

Your family are in the trade, in the medical trade? Ne are, yes. My

mother is a doctor and my sister is a doctor.

Do you phone them up for advice? phone my sister sometimes, we have

to say long words. So I phone her up to say how the hell do you say

this. You did Casualty? I did a stint, but there was a while when I

played on stage, on radio and on television, nine doctors in a row.

You mentioned radio, we learned something today, the guys over

there, the Archers? We knew what it was but didn't know what it was.

Vaguely heard of it, but never listened to it. You were in that as

well? I was a doctor in that as well. That was about ten years ago.

Before this, travel was a big thing, you mentioned South Africa, the

coconut heaven, but was acting a conventional start for you in your

career at the beginning? I did languages.

What is the connection with Hong Kong? Well, I got a job in Hong

Kong working with a theatre company. They were half Chinese and half

English. So there were six British actors and six Chinese actors. We

lived in Hong Kong for six months. We did three plays in Chinese and

three plays in English. For the English plays, the British actors

took the lead part and for the Chinese, the Chinese actors took

the lead part, but we had a few lines in Cantonese it is a very

difficult long. It is tonal. If you say something it can mean different

things. You have to get it right. You would learn the lines parrot

fashion, if you got it wrong, the audience would tell you very

quickly. Now, the sauce.

This is basically chopped shallot in here, there is tarragon vinegar

in here to give it a little kick. This is a hollandaise with egg

yolks and melted cold butter in there.

A bit of salt, a bit of black pepper. The steak is in the oven,

cooking medium-rare. The chips are about a minute away. Don't be

scared to put steak in the oven. A lot of people when they are doing

this try to cook it all the way through, especially with steaks

that are thicker. A lot of chefs just pop them in the oven and treat

them like a mini roast joint. So, what can we look forward to on

Silent Witness? Your character is becoming a more influential part in

the storyline, not just in the character you play, but in his

personal life? We try to give a back story to the characters, their

domestic lives and private lives. Certainly stuff is happening with

Leo this year. A lot of kissing seems to be going

on for one thing. That is OK for you? It has become a

contractual obligation now! So, the last couple of episodes they do

very much focus on Leo. There is a prison story coming this weekend.

I know you can't give too much away. I don't think there is anything too

much to reveal. Then there is a story about exorcism. That is

interesting, very interesting. Right, I will take the steak off,

that is hopefully medium-rare for you. Of course the little bit of

pan juices. Now, this is proper grub. There are 10% of the nation

waking up with a hangover. Steak, chips, better thanaways sauce, to

me, I don't know what potatos are in there, but those three. Dive

into that. Is it true about the hangover, does

this work? I reckon it does, steak and chips. It is pretty good. With

the sauce, especially with steak, the classic sauces, tarragon is the

main flavour in there. It is delicious.

That is very good. Keep the shallots in it and the

tarragon vinegar. If there is something that you would like me to

demonstrate on the show, or help with cooking techniques, drop us a

line at: What are we cooking for William at

the end of the show? Is he getting food heaven? Is it the coconut

panna cotta? Served with mango puree? Or he could be facing food

hell? The squid is covered with breadcrumbs, covered in peppa and

deep-fried with a lovely chilli dipping sauce and pickled cucumber.

Some of the viewers and the chefs in the studio get to decide

William's fate today. You will see the results at the end of the show.

Right, it is time for more action from Celebrity Masterchef. The

three remaining celebrities are cooking with Francesco Mazzay

during a busy restaurant lunch during a busy restaurant lunch

service. He is a brave man. This is Lanima. Famous for its

contemporary Italian cuisine. They are working under Francesco Mazzay.

Good morning. It looks like it will be a busy day.

We have 120 on the books. The food must be spot on, if not, we will

have an issue. So, welcome in, let's start.

Each celebrity is in charge of a dish during a busy lunch time

service. The starter portion is three, the main course portion is

five. Actor Sharon is cooking a pumpkin

pasta with a sage and butter brown sauce.

That is what you want to achieve. Well done.

Sharon, the first one, I am impressed. The beautiful brown

butter. That's your dish.

It has to be spot on. Fantastic.

Danny is in charge of a starter of octopus, cannelinibeans and octopus.

It is very important that it goes in hot. That is what we want. On

the plate with a little bit of just. That helps a bit.

One... Two... Three... Then the Ricotta on to. That is beautiful.

Danny, use your hands. If it doesn't come like that, I

will shout at you. I'm sure you don't want that.

I will try my best. Interior designer, Justin is

responsible for the special of the day. Asparagus and green mist,

topped with asparagus and truffle. This is very expensive dish. This

dish is sold for �30. We are cooking peas and broad beans.

Fantastic. Look at that now a little butter here.

Get a nice shape. The asparagus here. Your broad beans.

OK? Parmesan on top. Then they are going to gratin together. Easy with

the egg. Fantastic.

Perfect. Now

Now we

Now we are

Now we are doing

Now we are doing this. On the plate.

Bring on the egg. On the top. Be careful not to break

the egg. You understand now why it is �30? Wow! I don't want this dish

to be clean at all. That is what I want at the pass. No mistakes, or I

will send it back. The customer will suffer and you will also

suffer. Sharon and Justin have the first

orders of the day. This is breaking! A starter for the

day, asparagus. Me! Got it. I think we are in

business now. So I have to get this process right.

One minute to go. One minute to go?! I gave you three

minutes, three minutes ago. Sharon, we are running late.

Is it cooked? I'm nervous. What if it is not cooked.

If you don't think it is cooked go back again with the water.

You have a little too much sage for my taste, but not bad for the first

one. I have to say. �30, more truffle, please, a little

less butter. Four asparagus, my friend.

Sharon did pretty good. Also Justin, but now I will see how he copes

under pressure. One more for you Justin, yes?

Alright. Come on, quick, quick, quick!

Justin, more truffle. It's a �30 dish.

That's it. Go. Go! Go! These are ready.

I had the asparagus. It was very nice. It complimented the egg and

the black truffle very well. Very enjoyable.

30 minute noose the service and Danny suddenly gets three orders at

once. -- 30 minutes into service and

Danny suddenly gets three orders at once.

Hey, Danny, try the beans. Cold.

Cold, no safplt come on, do it again.

That is much better than the one before. Leave it there. Clean the

dish and let's go. It is intense.

Danny, look at the beans. They are dry! Dry! They are no good.

Put it back in. You see the water. This is why we

have the water? OK? Well done. That is good.

The pasta was delicious. Really enjoyable. He's not sure about my

beans. Do your kpwes. OK. Do your best. -- best. OK, do your best.

They get very dry. How about this? Come on. Really good improvement.

Rock'n'roll. Bravo! Quick, quick, quick. I had the octopus. Thought

it was fantastic. Delicious. Thank you very much. Fantastic job. Clean

your area, please and ready for next challenge. Something very

exciting. Well done for today. can find out what their next

challenge is in 20 minutes. Still to come, Keith Floyd in Italy,

after a trip to the vineyard he heads to the lakeside. Old school.

Shaun may be the king of spuds, but his skills with the pan will try to,

ggsel himself. -- eggsel himself. It's time for the next recipe. What

better man to cook on the Queen's actual birthday too, happy birthday

mam, than the man who made the fabulous fish course six years ago.

Still on the menu. What is this? This will be on in a couple of

weeks. Loin of leg, fresh peas and bacon and a wild garlic pesto. It's

everywhere. This is what it looks like. You can smell it. You will

never see one plant, but loads. Keep a few small ones. You'll see

lots of chefs. If you find any keep it a secret. We'll put that in here.

We balance that out with spinach. The season is short. It has a white

flower. You could use it in butter. In the pesto there are pine nuts

and parmesan there. Exactly the same way, but replace the basil

with wild garlic. Just a little spinach to balance the flavours.

This is Welsh loin of lamb. Can't do anything else? Otherwise I would

be shot when I went home? This is like the sirloin of beef. You have

the chop to the loin. When the bone stops it goes into the loin. Or a

Canon. Not a cheap cut of meat, but you can cook it like a steak.

and pink. I like it medium. Rare you don't always get the best

flavour. More medium on this. flavour. More medium on this.

Lamb's cooking away I'll cut the bacon and we'll do a ragu with

fresh peas, smokey bacon and gem let us and mint. -- lettuce and

mint. You are using the gar luck and everything else. Such a great -

- garlic and everything else. Such a great time. Spring and Britain

best place. Broad beans, asparagus, all coming into season. You need to

learn to appreciate it. This is a great way of keeping the wild

garlic, because there is so much of it. When it comes into season

people tend to forget what else you can do with it. With the pesto you

can make it and keep it fresh. It will stay in the fridge for

anything up to a fridge. If you put olive oil on top it opbt oxidise. -

- ox -- it won't oxidise. We have the bacon in the pan. I take it my

job is peas, is it? Yes. Great job! Egets the best jobs. -- he gets the

best jobs. No salt, because bacon can be quite salty. I like this.

One pod for me and you At home if you keep the shells and make a

stock, instead of making chicken stock or veng, you boil the water

with the pods -- vegetable, you boil the water with the pods and

it's a great stock. Utilise all the flavours that we are. There's no

waist. -- waste. Cinnamon and star anise. Pine nuts there? Yeah. A

little cheese in there too. The spinach I take it, it's for the

colour. No, it's more to balance out the wild garlic, because it can

be quite strong and potent, so that's there to help with not

having the wild garlic too strong. The bacon's Chrisping up. The food

festivals pop up. You are doing one of the biggest? Yeah. I've just

been - Penworthham is a great one. You can see why it's the best in

the country. You have to dive for it and cook with it. It highlights

what we have around the shores of Wales. Around the shores of Wales

there is best fish, but it all goes. Is Tom going because I've got to

see him in a diving suit? I don't know. It would be good fun. All the

fish goes to the Continent, so we have to highlight what we have and

keep it not just in Wales but in Britain. I think a lot of people

don't realise that Wales has amazing fish and it all goes abroad,

so I would like to see more Welsh fish staying in Britain. That is in

general, particularly when you talk about Scotland and the amount that

is sold abroad. Frightening. We have the bacon, onions little stock.

You could use pee stock if you had it. This will be the sauce. No real

sauce with this. The pesto is wet. Flavours in here. I need the peas

next. They're coming. He's eaten them all. I've got one stuck in my

teeth. You can get all this on the website. I'll be sharing some of my

favourite recipes in the Best Bites programme tomorrow morning over on

BBC Two at 10am. Bacon and colour on there. Add the onions. Make sure

they're softened. Cook the peas. They will take a minute at most.

Natural sweetness there. You want some of the leaves. You could eat

the flowers if you wanted to. flowers on these, but they're quite

pungent so be careful if you are going to cook with these. It's

obvious what they look like. They have a white flower with - there is,

the top of the flower. They are the leaves and the white flower comes

up to about there. It's that sort of size. After it flowers you got

three weeks left. Yeah. The season is five weeks maximum, but you'll

smell it before you see it. In the pan we bacon onions, peas cooked.

In with the gem lettuce. Finish off with a little butter. Are you

eating the peas? They're love. Plate up. Very, very simple dish.

Everything is in season so we want to keep all the flavours fresh,

vibrant. That's it. I'll turn the heat off. The gem lettuce takes no

time to cook. The lamb has taken seven or eight minutes to cook.

Time to rest. It's important to rest the meat. Add a little wild

garlic whole to serve that on the lamb. We'll put a bit of pesto on

there. Because it's quite strong, put a little on the plate. As you

eat it you have the pesto every time you eat it. Bacon and peas to

scatter on top. This would be a fresh garnish and French? Yes. Then

finish with the nice loin of Welsh lamb. Slice it. Nice and pink. I

prefer it pink, not medium rare. It's perfect. It's important to

leave it to rest for about five minutes. On the plate. Finish off

with a little wilted wild garlic. That is my lamb, peas and wild

garlic. Don't forget the peas! It looks great. You can smell that.

Simplicity with seasonal ingredients, you can't go wrong.

Dive into that. Looks great. If I had got wild garlic I would have

dug it up. Totally opposite of the garlic. Wild garlic is on the Isle

of Wight. That has its own microclimate over there. In jeersy

we have heaps of it. -- Jersey we have heaps of it. You have to make

soups. Freeze it. Make pesto. Preserve it. Excellent. Really

delicious. Back to Portsmouth to see what Peter has chosen to go

with the luerbs lamb. Luscious lamb. The lamb is pretty close to my food

heaven and that's because it's so amazingly wine friendly. Loads of

good reds to go well with the savoury and freshness of this dish,

but one grape variety that goes well with lamb is cab arnet and

I've got a lovely one here. It's Coonawarra Cabernet Sauvignon from

Australia. It's quite a cool region in sunny, south Australia, so you

get reds that tend to be quite full bo bodied in style and have -- full

bodied in style and have a freshness. It's definitely gutsy

and succulent and rich, with you we need that to stand up to the

meatiness of the lamb and bacon. Also lovely and smooth and really

refined. Utterly lovely. It's a beautiful dish and here is a quite

sensational red wine to go with it. It's going down well there. More

money. He's not wrong. Beautiful wine and goes well with the lamb.

The balance. Picked a good one. Also good drinking wine as well.

We've had many that are a good combination. A bitterlyy, James.

don't know about that. Cracking wieb. Tones down the wild -- wine.

Tones down the wild garlic. Let's get back to Celebrity Masterchef.

They now have to face the invention This is an invention test. On the

benches there are a set of ingredients. They are extraordinary

and beautiful. Come and select your ingredients, please.

They must invent two dishs from ingredients, including red snapper.

Pork sausages. Pork and beef mince. Parma ham, tomatos, peppers,

porcini mushrooms, arborio rice, cheese and chocolate.

Guys, back to the benches, please. It is time for you to truly impress.

One hour, 15 minutes, your two dishes, let's cook! Today is all

about inspiration and creativity. Who can step up and give us

something very professional? Give us something very classy? What are

you cooking for us, Justin? Today I'm cooking fish pie and

ratatouille and biscuits. You are really cooking today?!

want to show you I can perform under pressure.

Justin is cooking fish pie and ratatouille? That is fish pie and

acidic tomatos? I have watched Danny's food grow. It is seriously

good. Danny, what are the two dishes?

am cooking sausages and mash with an onion gravy and an open fish

batter sandwich. Inspired by Italian restaurants?

Yes. Danny is doing sausages and mashed

potato. Which may be OK as he has decided to use the mushrooms, but

is it enough? 15 minutes left. Sharon is an actress on stage and

on screen. Her food is decent. It shows a decent touch. Tell us your

two dishes? I have no idea, I am literally doing it as I go along.

Oh, no! Sharon is cooking mince and will bake it in the ov within

potatoes. She is unsure what her second dish is going to be. She is

cooking fish, but also roasting peaches. That shrielgtly --

slightly concerns me. Just 60 seconds to finish off your

dishes, guys. Stop! That's it. Finished.

Justin has cooked a fish pie with ratatouille followed by a desert of

stewed peaches and figures, topped with Marsala wine, cream and sponge

fingers. I really like the creamy mash on

top of the pie. It is glazed really well and the mushroom sauce, well

seasoned, but for me, the acidity of the rat due with the cream is

strange. It is almost curdling on the fish pie. I like the fish pie.

It is thick, creamy, but I don't want to eat the ratatouille. It

does not match. From fish pie to desert.

Justin, what is in that glass is in essence a perfect flavour

combination. It's outcome is quite a mushy indescribable mix of things.

That is mostly cream and chocolate. You can taste fruit in the

background, and it is all a little bit wet.

Sharon has made baked fish with peaches wrapped in Parma ham with a

rocket salad and a white bane puree. Followed by a vegetable and minced

beef tray bake. I'm surprised that I don't really

dislike the peach and the fish. What is difficult here is the

texture. All that chewy, salty ham and dried fish. That is an issue.

The addition of a stewed peach with fish? It does not quite work,

sorry? That is OK. This is not right, I don't know how

it ever was going to be. You have to have a clear idea of where your

food is going. Yes. No. Not at all. You are getting the

water of the courgette, the meatiness, the potato and cream. It

does not feel right nor taste right. It doesn't work, Sharon. You know

it is not right. It is not there. Danny has cooked red snapper on

bread, followed by bangers and mash with a wild mushroom gravy.

The fish sandwich is creative, it is interesting it is individual.

Your fish on top is cooked beautifully. Seasoned really,

really well and the pistacio nuts which has a nice background, but

the whole thing does just taste like a toasted sandwich. It is not

a write-off. The fish is nice. The fish and the tomatos is nice. The

tomatos and the bread is nice, but you lose the fish with all of that

bread and tomato. I think that there is something

there, it just needs a little bit of work.

Your sausages are cooked well. So they should be, but the sausages

are full of fennel. That mean it is is difficult to match them with the

flavours of the onion gravy and potato.

Yep, the flavours are nice. The mashed potatoes are nice, there is

smoothness from the onions and the gravy. There is the woodiness from

the mushrooms. It is well-made. I would happily fin Turkish all.

We sent you it that restaurant as we wanted to see what you learned.

Now we know there. Were a couple of mistakes here in the room. That is

OK, as long as you move on from the mistakes. Thank you for all your

hard work. Off you go. And you can see more from the

Celebrity Masterchef team on next week's show. Right, it is time to

answer some of your foodie questions. Each caller helps to

decide what William is eating at the end of the show. First on the

line is Terry from Cardiff. What is your question for us? I am thrilled

to speak to you. I want to know how to cook artichoke.

Artichoke. They are the globe artichokes or the jeersjeers

artichokes? The Jerusalem. You want to peel them, keep them in

lemon water and boil them quickly. I would make a juice from the

artichoke, make a soup. Yes, adding the mushrooms to the soup is very

good. What dish would you like to see at the end of the show, food

heaven or food hell? Food heaven. Lee from Stockport, what is your

question for us? Liver. It is chalky. Litter an onions, my aunty

Maureen, Pauline, how do you cook it so it is not dry? The secret is

not to overcook it. With liver, any offal must be fresh. I like calves

liver. So season it in a nice hot frying pan. Just o two to three

minutes. You can serve it pink. Serve it with white wine vinegar

and purpose corns. It is sharp. Have it with mashed potatoes, but

cook is nice and quick and it must be superfresh.

If you overcook it will be chalky. What dish would you like to see at

the end of the show? Definitely food hell.

Oh, that was blunt. Anthony? What is your question for

us? I have a Cornish fish, Cornish sardines.

Well, sardines on toast sounds good. Using Italian bread. Sardines

grilled with lemon juice and Maldon salt. Have it with so nice fresh

rocket and parmesan. You can grill them. I do it with a

almost gazpacho. I know that the weather is pretty good in Poole.

What dish would you like to see at the end of of the show? It would

have to be food hell. Amanda, what is your question?

have a joint of veal. I'm not sure what to do with it.

It is a rolled top side. That is the top of the leg. The

rump. I would season the veal. Roast it off like a normal joint of

beef, but keep it rare. Keep it pink. From the roasting pan, put

capers in there, sage, some butter, that is perfect. So capers and sage.

Great answers today. What dish would you like to see today?

Definitely food hell. It is not looking good.

Paul from Hornsea. What is your question? I have been

given half a pig's head. I would like to know what to do with it.

Where is the rest of it!? I don't know.

Well, a pig's head. The classic recipe is brawn.

We braze it for about 12 hours to get the meat off. Flake the meat

off the bone. Keep the skin separate for crackling.

Then layer up the meat. You can Brighton it and boil it, pick out

the meat, make a jelly with the liquid and set it with the meat.

Put a lot of parsley. Keep the ear.

What would you like to see at the end of the show? I'm sorry, it will

have to be food hell! It is not looking good. Right, now, down to

business, it is the Omelette Challenge. Shaun, a pretty good

time, just over 20 seconds. Bryn, 19 seconds there. The usual

rules apply, the clock on the screens, please. Three, two, one,

go! The different techniques there. They never listen to me, it never

sticks when I do it. This is-and-a-half.

Maybe that is better with Jersey Royal potatos.

Maybe it is. See, you get the nice food. In an

hour-and-a-half I just get this. What is that for? That is the

garnish. Hmm! Slightly burnt and undercooked

at the same time! Bryn... 26.6. Half of it is left in the pan!

Shaun, 23.52, but you are coming back. Michelin star, Morrowow star!

Messy that one. Right, will William get his food

heaven or food hell? The chefs in the studio will help to decide on

that Now, we have Keith Floyd. He is

where else but of course a vineyard! Barolo is the heart of

this area, it is one of Italy's greatest wine-producing areas. It

produces here about 6.5 million bottles a year. The sort of place

that I could grow to like. In fact, I have already grown to

like the wine it is super. The younger ones are really good.

So, after a really hard day's work in the vineyard with big baskets of

grapes, the beating sun, the heavyweight of everything. You need

something really tangy to whet your appetite before you have your

supper. Here they have a lovely dish called banacoldo it is

anchovies, garlic, butter and olive oil. This is a tangy mixture cooked

over a low heat. Then you dip into it such things as lovely pieces of

bread, or over to the left, slivers of raw red pepper. Chunks of cellry,

or even bits of cabbage. Anything like that. Right, now to make the

dish you need an earthenware pot and you add olive oil. Then you add

the anchovies like so. Then you add a load of finally

chopped garlic. The same quantity as the anchovies. A big pat of

butter like so and a drop more olive oil.

Now, give me a big fat close-up on that.

So, chopped salted anchovies, chopped garlic, a dop yol of butter

and a good amount of olive oil. Let that simmer for ten minutes.

A wonderful garlicy dip. You could taste it with cellry, raw

party this would make a great dip, while your guests are having the

wine getting into the mood for boat we are all a bit cold and

irritable, a bit numb, but we'll cook. Wonderful fresh, lake fish

here, which I've filleted and covered with lemon juice, salt and

pepper. I'm going to cook them with almonds, which I've blancheed and

sliced into little bits. Fry the fish in butter and dip it in egg

yolk and breadcrumbs. Straightforward and very simple.

Into the egg like so. Then into breadcrumbs. Like so. I'll do three

or four at a time. That's a good idea. Put the pan on to the stove.

While that warms through, if you don't mind for medical reasons, a

quick slurp. Oh, dear, warms you up beautifully. No, a dash of butter.

Put that in. While that's melting let's just talk about these little

things. In your local shopping centre, there is an Italian

restaurant with the glasses and horrible little sticks, nasty, dry

biscuit things. This is how it should be. These are hand-made by

the baker and they're crunchy. Excellent with a glass of wine.

Napolian loved them so much and every week he used to send a runner

all the way to Turin. He would never fight a battle without them

for breakfast. Pull the fillets in. -- put the fillets in. They should

only take a second or two. Then we'll have the almonds in. Now we

can add them. Excellent. Dennis, you'll see they are beginning to

take a little colour. We want them slightly golden. Obviously not

burnt. OK. A little extra squeeze of lemon juice into the butter.

That's going to make a fabulous sauce. And a drop of vodka. Not for

the cook, but the cooking. Only the smallest drop. Come over to the

plate with me. One, two, three, four, five. Then some lovely, foamy,

creamy butter with the almonds. There we have an excellent little

dish, delicate, old-fashioned, classical, lake perch, butter and

almonds. A squeeze of lemon juice. find out whether it's heaven or

hell. Heaven is coconut. Hell is squid. Didn't look good earlier.

didn't. However, you have to ask the guys. They get double votes.

You wish. It's 5-2, so you've got squid and hopefully I'll try to

convince you that this is right, because the way you cook it - what

are you doing with that? They've taken them all away. Left with a

pile of squid. The idea is you have to cook it as quick as possible or

slow. That's two choices. I'll make -- toast off the pepper corns. We

have black and Sichuan. Toast them off to get some of the flavour in

there, then straight into the pestle and mortar. Salt and then

grind them down into a powder and mixed with the breadcrumbs. They

are little Japanese crumbs. The sauce vinegar. Stand back. Rice

wine. Sugar. Very quickly, we make a syrup. That is the sugar and rice

wine vinegar in there. Then grab some chilli, red. Throw that in.

Seeds and everything, because we want the heat of this more than

anything else. You may want the heat. I know, that's the whole idea

of food hell. It was the definite that worried me. There was no

acting there. Straight in. Flour, egg and breadcrumbs. You see what

Shaun is doing here. You use the weight of the knife to score the

fish to make the incisions inside to tenderise it a little more. When

we cut it, see the lines it is easier to eat, rather than being

chewy that is the way to stop it. Some liquor and begin var, sugar

and salt. -- vinegar, sugar and salt. That's boiling away nicely.

There's your little mixture with the Sichuan and black pepper and

breadcrumbs. You can buy these. They are Japanese-style crumbs and

they bake the bread and shave it. They make the little crumbs and

they import them. Shavings. Rather than blend bread, which is a

different texture, they shave them. We are going to take our cucumber

here and this is good, because you get the pickle, but not the seeds,

which contain water, so you keep it light. Sugar and salt and vinegar.

Normally when you are doing pickled onions you need to leave them for a

good three months before they're ready. Two-and-a-half minutes left.

We pour this over the top. That's it. Instant. You can do that with

turnips and radishs. The juice in there. Reduce the sauce down. It

will get thicker and thicker. They are going straight into the fryer.

Nice and simple. We have this coriander, because this is the

trendy sort. You get a lot of microleaves now and there is a big

difference in flavour. It's almost how they grow salad cress. Similar

way, but when you taste it you get a real hit. Very, very strong. A

real hit of coriander and different sorts of microclasses. In Holland

they've got masses of little leaves and all manner of different

flavours. I wanted those slimmer. The pickle, you can do this with

radishes as well. You cut them in half and into quarters and pop them

in the instant pickle. Rice wine vinegar and white wine. Sliced

turnips and shallots, really nice and simple. Look at this squid.

Easy as that. Tempting you. Well, I'll - I'll reserve judgment. The

idea of this is the secret is to make those lines on the top to

tenderise, but quick or slow. If you are going to do it you cook it

with tomatos, Moroccan style, and you would do that with octopus.

This one, very, very fast. Extremely fast, that's why stier-

frying is particularly good for this -- stir-frying is particularly

good for this. The difference between the way I do it and he does

it is �30. A little that on that. We have got this liquor and this is

the key to this thing. It's got a real kick to this. Pop this. Great.

It is kind of, dare I say it, when I decided I was going to do this,

it is a Chevy thing. A few bits of spring onions over the top and then

some of the coriander cress. Squeeze of lime. Mainly over my

shirt! What do you reckon? It does look great. I know you don't like

the spicyness of the pepper. So it's everything that you absolutely

hit. And coriander in there, which is not top of my list. Yes, that's

right. Thanks. Tell us what you think. You might need the knife.

Because they're going to be very rubbery? It can be tough sometimes.

If you cook it right, it's the most beautiful thing. Fast or slow.

understand that people go for hell with squid. Actually, that's pretty

good. He's a good actor too. You don't want to like it. No, it's

very good. Certainly not rubbery. To go with this Peter has chosen a

Steillage Riesling. Priced at �6.99. 2010. Another great win. -- wine.

It's prop food cooked quickly. When you try it like that, I think it

you try it like that, I think it will turn and convince most people

happy with that? Very good. Thanks to all my guests. Thanks to Peter