21/05/2016 Saturday Kitchen

And today it's our turn to host Saturday Kitchen live!

There's some fantastic recipes on the menu for you today.

And we've got two great cooks in the studio to help us make them!

The Queen of Middle Eastern cuisine, Sabrina Ghayour.

And all the way from down under, Lyndey Milan.

I'm going to cook pork steaks with nettle sauce. But there will not be

a sting. Great stuff.

Now, Sabrina, we know when you come on the show you never cook just one

dish. What are you cooking today? I have a lovely lamb lettuce wraps,

asparagus with preserved lemon and fried semolina crusted aubergine.

Well, that is a mezze. That does it for me.

It is the great thing about Saturday Kitchen. It is food you want to eat.

And there's more tasty recipes to look forward to from Rick Stein,

Ching-He Huang and James Martin, in our films from

Now, our special guest today is known as the first lady

of British Musical theatre thanks mainly to her unforgettable

performances as Eva Peron in Evita and Grizabella in Cats!

She's released 22 solo albums, 8 of which have gone gold!

Please welcome to Saturday Kitchen, Elaine Paige.

CHEERING AND APPLAUSE. So good to see you.

What a privilege! Now, Elaine, everybody knows you love musicals,

and the love of music you have but the food? Do you love eating? Of

course. I love food. I do dabble a little bit in the kitchen but not up

to your standard, clearly. Do you like the sound of what we

have today? I do. Now, of course, at the end

of today's programme we'll cook either food heaven or food

hell for Elaine. My idea of food heaven is Thai food.

Especially anything with prawns in it. So that is my heaven. My hell,

though is duck. I don't like it. It is too strong. . It is a bit gamey.

I don't like the dark coloured meat. Maybe we can turn you.

For food heaven I've got a great recipe in mind,

First I'll make a paste with cardamom, cumin,

star anise and peanuts then add coconut milk, Jersey royal potatoes,

lemongrass, galangal, tomatoes, chilli, lime juice and more peanuts.

It's seasoned with palm sugar, soy and fish sauce.

Finally I'll toss in the prawns and serve it with

And if you get food hell, duck then we've got an equally great

recipe for this and it involves spatchcocking the duck!

Once prepared the duck is roasted, breast side up,

in a glaze of orange juice, honey and treacle.

It's served with crispy celeriac chips and a bowl

of piping hot petis pois, or posh peas, on the side!

You'll have to wait until the end of the show to find out

If you'd like the chance to ask any of our chefs a question today then

you can by calling: 033 0123 1410. And you also get to choose

You can send us questions through social media

But if you're watching us on catch-up then please don't call

Right, let's get cooking and Lyndey is waiting for us!

Lyndey, come on, Lyndey. What do you have? I certainly am here. What do

you have? Well, I have some pans. What about that lot over there, do

you think that they can pod my broad beans? Would you like them double

podded? Yes, please. Now, I am going to make a pickle. If

you could cut up the vegetables. Sure.

Put a bit of shape and colour. In a pickle sort of style.

I want to get the pork on so I'm going to salt and pepper it.

Now, Lyndey, you are the doyenne of Australian TV cooking, aren't you?

You have been doing it for such a long time. A massive amount of

experience on the job. I have been doing it for 30 years.

What is amazing, is I'm used to being the host. You will have to

kick me if I am bad. No kicking here.

For the pickle I have white balsamic vinegar and half a cup of sugar.

That is going to being cook quickly to go with some of our other

ingredients. Pickling is on trend at the moment.

You don't need a pickling book, it is really easy. It is just sugar and

vinegar. We have been foraging and this is

where this recipe started. I was in the market filming in Western

Australia. Beautiful.

I was in a winery. They had a garden. So I foraged in the garden.

That is where I found the nettles and all of the veg as well. I had

been to an organic pork farm and made it up on the spot.

That is the great thing about Australian cuisine, so many

plethoras, great flavours, and foraging is what you do, isn't it?

Yes, and can I just say, is Elaine Paige podding beans for me? She is!

It takes forever... I was a trainee on your show from the BBC Bush

Theatre with your crew. Who would have thought that one day I would be

podding beans with you. You would not have put that together

in a sentence, would you, Elaine Paige and podding beans?! You know

what I love about cooking, is it is about the sound and about the smell.

I can hear this pork saying to me "turn me over"! Look at that.

Perfect. That is great produce, isn't it.

I am going to put the dill font in here, is that OK? If you can chop

them that would be great. Great colours this.

Great colours, Lyndey. Lyndey, if you are not sure where to find

nettles, what would you recommend? English spinach. But for a bite,

what about rocket leaves. That would be lovely.

Ladies, what happened, did you all call each other and decide to wear

red today? Is it the theme? . It is a feeling. It is our red letter day!

OK. That is beautiful. A little salt and pepper in there. A

little oil. This is going well. It is going

well. It is fantastic.

That's what I want to do. Food that people at home can cook and will

want to cook. The other thing too is, you know, we like to be

colourful, obviously. Food that is colourful is good for you and also

delicious. We do eat with our eyes. Now, I think that is ready. I think

we can rest it. Now, stinging nettles sting, that is why they are

called stinging nettles, obviously! However once they are cooked they

lose the sting. Now, that is white wine. Half a cup,

oh! That is typical of an Australian, I knew you would get the

barbecue in somewhere! That is going to wilt beautifully. It would work

the same with the rocket or the spinach. Do make sure it is cooked

out, though. If you'd like to put a question

to any of our us today then call us Calls are charged at your

standard network rate. But that's not if you are out

foraging for nets! And if you with walking in the park... Oh, what is

it? We have a problem. Let me help you.

I'm specialising in setting the studio alight. This is twisting

around. That will do. We can start to plate up now.

Absolutely. Fantastic. Let me put that there.

I tell you what, would you like to carve the pork for me? Absolutely.

Let's put that over there. OK. Now all that happens with this

is as we said, throw it over the top. Give it a mix around. I don't

mind the raw ones in here as well. That is here.

I'm going to dress that in a bowl. Just throw it in there.

That is going to give some really lovely texture.

I just need to toss that with a little vinaigrette.

I'm I'm just going to put that on there for a minute. I think it needs

a little bit more, Lyndey. That is fine. Let's taste the

dressing. You have to be careful you don't

poison us! That is the key while you are cooking... Just a little more

pepper. . OK. Let's taste the pickle. You

must be careful while foraging for nettle, don't you, Kingy? You don't

want to do it next to a path as the dogs cock their legs while walking,

so go further back. Yes, unless the dog is a drunken Geordie! I don't

like to worry too much about tweezeers and plating up food

perfectly. At home when you are cooking you just want to get it out.

And it looks delicious and you just want to eat it, don't we? It looks

amazing. Now, a tiny bit of butter.

Oh, this looks absolutely stunning. . If you would like to serve that on

the side. And you know what I love about this, if we can cook this

recipe this quickly, then everyone at home can do the same thing.

Dave and I always say, there is no point cooking something on the telly

that people can't cook at home. I don't get that. How fantastic is

that? There we go. Oh, wow! Thanks for your help. You

are fantastic. No, not a problem.

And thank you, for your help, I have never had podded beans pod #ded like

that in my life. OK, Lyndey, tell us what this is? It

is pork steaks with nettle sauce. I hear you are having spring... Soon!

We live in hope, we live in hope. It is England, after all.

It looks fantastic. Great colours, great flavours. Wonderful.

Wonderful. Well done.

Well, look at this. Look at this. How fantastic.

Oh, it looks amazing. What a wonderful dish. It really is.

Somebody on Twitter suggested that old nettles are not as good as

picking the young shoots with the flowers.

As long as you have your gloves on. You played a part in the beans. Look

at the colours of that. As it cooked freshly, the colours stay vibrant. I

have not had breakfast, it is delicious.

Great. Honestly, Lyndey, absolutely

amazing. This great dish needs

a great wine to go with it. So let's see what Jane Parkinson

has picked to go with It asparagus season, so I can to

this farm near Uckfield. Before I head into town to pick the winds, I

will head into the fields to check out the local produce. -- to pick

out the wine. There is lots going on here, isn't

there? I think that is my last one. Do have done very well. Thank you,

very much. Lyndey's recipe is quick, simple and

packed with flavour. With all the bits and pieces happening on the

plate, something like a dry and fruity French rose would pull things

together. But with a fresh asparagus salad and the nettle source, I want

something that is crisp and has a real generosity of flavour. So get

ready for this, the Cederberg Chenin Blanc from fabulous South Africa.

Chenin Blanc comes from the Law Valley in France, but South Africa

has adopted it as its own. It works just as well by self or as a blend

with different varieties. It is so alive and vibrant on the nose, it

smells of roasted lemons and can shoot nuts. It's zingy freshness

works really well with the lemon dressing of the salad, and the Apple

sourness loves the tiny bite of the pickle. Finally, there is enough

concentration and richness to match up to the pork. I know you like an

Aussie Chardonnay with this recipe, Lyndey, but I hope you find this

South African Chenin a delicious alternative.

Cheers! The wine is beautiful, it has an acidity which just draws the

palate slightly, it counters the sweetness of the pork and pickle.

You had to be careful with the acid in the food and the acid in the

wind, Jane has got it spot-on. Abbey asparagus has come from Jane as

well! She hand-picked it. I have never had nettles before, it tastes

amazing. Sabrina, you are cooking next? I have got a medley -- middle

eastern men say happening, I am also using British asparagus. I have

spice lettuce wraps with peanut sauce and crunchy fried aubergines

with honey and turkeys chilli flakes -- I have a middle eastern mezze.

Remember, you can ask any of us a question today just by calling

Or you can tweet using the #saturdaykitchen.

Right, let's get a sun-drenched food postcard from Rick Stein.

He's stuffing tomatoes in a bit, but first he's getting

stuck into the Ouzo - well, why wouldn't you?

Now, I sort of dream of finding shops like this in Greece,

but they're getting ever harder to find.

Look at that lovely Greek writing, and again the colour,

I could sort of imagine it becoming a National Trust paint

Oh, I love the way it goes milky with, I think,

She said that ouzo is the heart of Preveza

and the traditional drink of Preveza.

And I think that ouzo reminds a lot of the sea because of the taste,

of the flavour of the smell, of the colour.

And it's something that goes on for many

I'll drink to that.

I mean, it should be yeia mas.

I'm travelling south, as always, and heading

towards Messolonghi, famous for its fish,

mosquitoes, its salt and the place where Byron died.

When we travel, we're always thinking about where

It's so important to time it right, and it's true to say there's only

It's classic, it's understated, it's cheap, and when it's done right,

People often ask me, "What was the best thing you had

on your travels in Greece, and in Turkey and everywhere else?"

and I sort of say, "Well, maybe not the best thing,

but the thing that caused me the most excitement was stuffed

Every lunchtime, we'd look for somewhere that did them,

and the trick is arriving about 12.30 when they've just

Stuffed tomatoes and stuffed peppers.

This is just stuffed peppers and tomatoes.

You can stuff other things if you like -

In Turkey I've seen them stuff plums, all with the same mixture,

which is essentially garlic, shallots, rice and the pulp

In this case I'm using mint, parsley and oregano.

But it always seems to have so much flavour and it's a dish I always

My memory of stuffed vegetables in 1970s Greece is that they

They were always served cold, at best lukewarm...

But having freshly cooked, piping hot, stuffed tomato

Basically, I'm frying off some chopped onions and garlic and adding

I'm still trying to work out exactly what makes the perfect

So in addition from what came out of scooping the tomatoes out,

I'm just going to add some tomato puree, quite a lot, I think a couple

Because that's what I recall about the best ones -

Leave that to fry so the sweet flavours of the red onions

and garlic begin to infuse with those lovely fresh tomatoes.

I'm just using long-grain rice here, and it's good to get those

individual grains covered with the oil and the tomatoes.

Now, for me, a hint of chilli really complements and lifts the dish.

Next, a good pinch of salt, some pepper, and finally vegetable

stock to allow the rice to soften, cook and swell.

First of all, a very big pinch of fresh mint.

And next, lots of parsley, like a big handful

I'm just very, very nervous at the moment because it's

I think a lot depends on the time you bake it,

so I think it needs to be about an hour to an hour and a half

at a low temperature so that everything amalgamates

I wanted to get the ones that you could stand up,

but I've noticed around here a lot of them are longer peppers,

so I'll have to put those laying down like that.

Now, some more of my vegetable stock, just to keep them

moist while I cook them, and some olive oil over the top.

Just a bit more salt, just to season the actual

and now a foil, again to keep them nice and moist as I cook them.

So, these will now go into a medium oven for about an hour,

an hour and a quarter, but I'll test them after an hour.

This is a rare snap of us tucking into lunch and stuffed tomatoes

Two each, no more, one glass of wine, and that's it.

In Greece, it's stuffed tomatoes and peppers.

In Italy, spaghetti vongole, that's clams, and in

Rick and his crew eat a lot better than we do on location!

Rick's film is the perfect excuse to cook a dish that's

inspired by our journeys around the Mediterranean.

It's chicken balls with mozzarella and basil, and it's cracking!

Honestly, it is better than it sounds. The Hairy Bikers with the

chicken balls! I'll do balls, you do sauce. I have an onion that has been

sweating down. It is sweating down like your understudy that thinks you

might get a flu! Is that olive oil? No, it is not. Olive oil has quite a

low heat temperature, it will burn. What was that? Sunflower oil. I am

doing a really, really simple tomato sauce. It is only in, garlic and a

little bit of white wine. -- macro it is only in. Dave's balls are a

lot more interesting! The garlic is sweating, I don't want to earn it.

You lain, you are busy? Have you got much white stuff happening? I am not

performing live at the moment but I am preparing concerts, we concerts

starting from October. I will go all over the country, I have decided I

will sing songs that I grew up listening to, all the contemporary

songwriters like Nielsen, Newman and web. James Taylor, Carol Kane,

people like that. There is food that you like to eat and music you like

to listen to. Do you still get a buzz from it? Absolutely, it will be

interesting for me to do something different to singing musical theatre

songs, but obviously I will pepper the concerts with songs I am known

for as well, but I thought it would be a different track, to go down a

different route with these contemporary songwriters.

I have chicken breast and chicken thighs in the bowl, to give texture

and flavour, breadcrumbs, oregano, out, I will add cream, Parmesan,

nutmeg and seasoning. That is the casing. At the core of this is a

little ball of mozzarella, wrapped in basil. Does that cheer it up a

bit, I think mozzarella is a bit bland. What you mean?! It is a great

dish! Mozzarella on its own is a big goal. There is mozzarella and

mozzarella. You should eat it the next day after it has been made. It

is a young cheese. I think it is a texture thing. It is a bit of a

sensation, it loses. The Italians do that, they put the serpent -- a bit

of cheese in the centre. Your chicken Kiev moment, but with

Cheers! I say! # You know so well!

I have sauteed that, soft and, garlic and onion. We will put in

some oregano. Dry herbs, you put them into a dish, fresh herbs you

finish off. We will finish this with fresh basil. I know this is raw

chicken, I will wash my hands before I do anything to contaminate the

planet and cause a national disgrace. It would be worse than

double dipping! I came on here once and, good grief, there were lettuce!

It would not be the first time. Red wine, into the pan. We will turn the

temperature up, to burn off the alcohol. I need five basil leaves.

Specifically five? Yes. Six is overkill, four is boring! It is

always odd numbers. Even numbers are vulgar! I have got many mozzarella

balls. They are tiny! Keep your comments to yourself, madam! You pop

it in the basil, which might give its flavour. I take a little pile of

the mixture, put that in the middle and hide it. You are going to sleep

in your little chicken bed. I think five is a decent portion, that is

what I will do. We will Fridays off. Beautiful. -- we will fried these

of. I don't think I have ever seen mozzarella balls so small! They are

not easy to find! I am in France quite often, the mozzarella is

always a good, healthy size. Look at that, perfect.

I do like organisation! Yes. So, Elaine, as well as the concerts,

you are doing something for the BBC? Tell us about it? Yes it is a first

for me, Shakespeare. It is a Midsumumer Night's Dream. It is on

BBC One it goes out on bank holiday Monday. Russell T Davis. It is his

adaptation. It is a modern free-form style. It has a fantastic cast. He

has brought together lots of different people from different

walks of the business, if you like. Maxine Peake is playing Titania. And

Matt Lukus is playing Bottom. He is wonderful. A complete natural.

He is wonderful. I am playing Mistress Quince. What a fantastic

cast! John Hannah is in it. A mix of a cast as people have come from come

Eddy, straight drama. It is very exciting.

I could be Puck. Pork? Oh, Puck! Sorry! I'm just

going to wash me hands before I contaminate the world! While he is

washing his hands. This is what is special about the tomato sauce. I

have halved the tomatoes, roasted them in olive oil and balsamic

vinegar and purpose. How long for? 120 degrees. Then I will sieve them.

Put them through the sieve. Once you have done that process put it back

into the pan and cook the sauce for another 20 minutes so it gets thick,

dark, deep red, crimson. Look at that, sun-kissed.

Shakespeare is great, it is his anniversary this year? It is, this

season. There have been many different productions going on in

both the theatre and TV. This production has been cut down from 90

minutes, to 70 minutes. It rolls along. I think that the kids will

get it. It has the Doctor Who team behind it. With all of the wonderful

CGI, the wonderful effects that they use on Doctor Who. I have seen it.

There was a screening a couple of weeks ago that they invited me to. I

was nervous about seeing it, I suppose. But I went along and I

thought it really was a fantastic production.

I think that Shakespeare is great. Sometimes you are put off at school.

But really, a Midsumumer Night's Dream is a wonderful fantasy. It has

the three wonderful stories for it. Especially for the children, the

fairies, all of the stuff that happens in the forest is appealing.

Now, we are adding the beautifully thick, reduced tomato sauce over

Dave's chicken balls. . It is very dark. Dark and meaningful! Oh, say

that again. Now, I have mozzarella. And really,

there is something magical happens when balls meets sauce! More

flavour. Pop it into an oven for about 180 degrees, and then the

cheese melts. And guess what... Here is one

already made! I am going to see something magical! I only cooked

five earlier, now there are eight! It is a marvel, telly! It looks

pretty good. Now, we are going to serve this...

With a little bit of olive oil. Oh, that was slippy. Well, a lot of

olive oil, to be fair. Will this do, Mr King.

Marvellous. Elaine. Let us serve you! Oh, it

looks yummy, boys. Excuse my fingers.

Oh, do you! Oh, yeah, we are in the cast singing along. It is going

well. Oliver Long. And he sings along

apparently. I hear lots of people listening in the car or the bath

while making Sunday lunch. It is funny, Si, when he is tired he

starts to sing show tunes. The one that pops out is Oklahoma. Then I

know he is ready to go home. That is a good classic. This looks classic

too. I think that was a BBC link, don't you?! Indeed.

Watch out it is going to be hot. That heat is going to be like lava.

I just need to add a little drizzle of olive oil. A drizzle? It looks

yummy. Let me see how to negotiate this.

It is not kind on telly. Here we go... It is like waiting for the

word of God isn't it? Is it good? Can't speak... Can't speak.

So So what will we be cooking

for Elaine at the end of the show? Will she get her food heaven,

prawns in a Thai First I'll make a paste

with cardamom, cumin, star anise and peanuts

then add coconut milk, Jersey royal potatoes, lemongrass,

galangal, tomatoes, chilli, It's seasoned with palm sugar,

soy and fish sauce. Finally I'll toss in

the prawns and serve it with The duck is spatchcocked

and roasted breast side up in a glaze of orange juice,

honey and treacle. It's served with crispy celeriac

chips and a bowl of piping hot As usual, it's down to our chefs

and a few of our viewers to decide, and you can see the result

at the end of the show. Now, what Elaine doesn't know

is that a few years back Si and I made our own little

tribute to her whilst Yes, we did and we cooked

a rather nice bit of fish You might want to cover

your ears for this We're in the South Atlantic,

in a thunderstorm. THUNDER RUMBLES That's the thunder,

and this is the storm. It's the shark fishing

capital of the world, and we're hoping to do

a shark encrusted in Slightly bigger fish than

I anticipated. We've caught smaller,

and been very happy. If we catch nowt else,

we've got dinner, at least. That would be about 15 quid

down Borough Market. That's not a bad seafood platter -

shark and seabass. We had fish, we were happy

and we were soaked. And then, as if we weren't wet

enough already, the skipper insisted we sat in the stern,

to, as he put it, These are those beautiful seabass

that we caught today, on the boat, I love doing this,

because it's messy, look. We're going to do a nice chorizo

crust to put on the fillets of bass, and the shark

fillets, and it's brill. If we can do it on a campfire,

you can do it in a kitchen at home. Look at him, in't

he fantastic? He will

Now, in a practical way, you can use any firm white fish

This is filleting beautiful, Kingy.

Is it good?

Bass, I leave the skin on, because the flesh is soft,

The shark, however, if we were to cook this,

It's a shame we're not doing fish stock, because there are some

Seabass, shark, bit of lime juice over them, and leave it for half

You'll notice I've put the chorizo on top of the bread.

There's a reason for that, it's so all of the fat

from the chorizo sausage goes into the bread, and colours it.

And also, what we're trying to do is dry the bread out,

but we want it to absorb all of that fat and lovely flavour,

In my bowl, I've got some finely chopped flat leaf parsley,

and the zest of a lime, some parmesan cheese,

some crushed garlic, the juice of a lime

Now, what we'd normally do is, we'd put this with the sausage

and the bread in a food processor, and whip it to crumbs.

We haven't got that facility, but we're hard, we're

So, I'll do crumbs, you chop your sausage.

It's nice and crumbly, and it's taken on all the fat

Well, with much grating and chopping, we have

You see the fish have taken on a little bit of colour,

the lime juice starts to cook the fish.

These fish are so fresh, you could eat them raw.

Now, with incredibly clean hands, just press that coating

onto your fish, and place it into a roasting tin,

dot with butter, and stick it in the oven, or on the campfire

Now, traditionally, in Argentina, this would be cooked

on a plank of hard wood, that's been soaked in water.

If you want an oven kind of cooking process, and you happen to have just

a roasting tin, cover the top of it with tin foil, but maybe three

With a shovel, get the hot embers, put it across the top of your tin

foil, and that will produce a similar cooking method

Give it five on the fire and then put...

I would put those on the top for five.

So, just put them in a bit of foil, dot with butter,

Here you are, Kingy, the best bonus.

Look at this, man That's going to be beautiful.

The chorizo is incredible with the fish.

I reckon this is one of my favourites, this.

It's really simple, it tastes fantastic,

There is quite a lot of flavour in the chorizo and the parmesan.

Cooks up a treat, because it comes underneath the flavour

The end of a fantastic day, only one thing left to do to make it perfect.

# I had to let it happen, I had to change.

# Couldn't spend all of my life doubting.

# Keeping out of the window, staying out of the sun.

# So I chose freedom # Running around trying everything new.

# Because the truth is that I never left you.

# All through my wild days, my mad existence.

# I kept my promise, don't keep your distance.

# Because the truth is that I never left you.

# All through my wild days, my mad existence.

# I kept my promise, don't keep your distance.

Oh, no, I didn't mean to do that(!) That'll be the one

Absolutely brilliant. I didn't feel sorry for the dog.

We shot it in 2006. We are still waiting for the call. I think you

should stick to cooking. I'll do the singing. Definitely.

James Martin is home alone with just his recipe book for company!

He's making a very untraditional risotto today

Lyndey and Sabrina will both get to have a CRACK at Theo Randall's

EGGs-isting world record of 14.76 seconds when they take their turn

at the Saturday Kitchen omelette challenge.

It's a test of skill, nerve and judgement but sometimes it

just BOILS down to a little bit of good CLUCK!

And will Elaine be facing food heaven, prawn Massaman

Or will it be food hell, a whole roasted spatchcocked duck

You can see what she ends up with at the end of the show.

am going to do three dishes, which I would love your help with. Crunchy

fried aubergines, I will need you to please Peel the aubergine, splitted

lengthways and cut it into chunks, dip it in milk and semolina and get

it crying. I have to admit, I have bought a copy of your book. I looked

last night so I know exactly the size to do the chunks. It is a

wonderful book. I am so grateful. I am glad you liked it. I was a little

bit nervous of what people would think, I will not lie. I am just

putting the asparagus in boiling water for five minutes. That is a

good tip. Sometimes you don't want to boil it in a pan. It is an

asparagus tip! Boom boom! I was the only one that got that. Do you have

to scrape or peel the asparagus? If you snap it delicately at the end it

will snap in the right place and discard the more fibrous, slightly

mortuary end. Though Gelber white asparagus is around at the moment,

you had to peel that. And it is grown in the dark. It is like the

forced rhubarb. I have cumin, cinnamon, soy sauce. This will make

the marinade. I have got honey, just to sweeten it. I am using lamb like,

you can use lamb leg steaks, beef, pork, pity flexible. I will just

make a source for it here. -- a sauce void. Not milk, that would be

funny, completely the wrong sauce! The cuisine is just brilliant, and

the food photography in your book. It is great. Thank you so much. It

is everyday cooking, that book is Halai dad home and most of those

recipes were genuinely things I cooked at home and thought, oh, that

is nice, I can do that for a client, a supper club or what not. I

genuinely eat a lot of that food. People will know from my social

media, those recipes are well versed to me. I find it really simple to

eat well without having to do too much. Exactly that, you let the

ingredients speak for themselves, as Lyndey does. It is great cuisine.

And it is great to have little bits of different things to keep the

palate interested. I have the marinade, I have already marinated

some offer from earlier, I have the little pieces of lie like, the best

way to tenderise them is to give it a smack. -- the little pieces of

lamb leg. Related for a couple of hours or overnight, but in a pinch,

do it quickly and get them in the pound. I have skinned the aubergine,

I am dipping the chunks in milk and semolina. It took me awhile to twig

that if I put the milk in a big bowl it would be quicker. We Fridays for

about five minutes. Why do you Peel the eggplant? Can you leave the skin

on? You can, but in Iran, we do not like skins. Even though they won't

harm you, they are indigestible, I think that is why we do not do it. I

tend to peel it. Especially if you are frying, the skin is not truly

pleasant when you deep fry it. I have my marinade, nice and simple. I

have a nice, hot pan. I will put the pieces on that but I want to shake

off any excess marinade, I do not want it to Stuart Ambien much, I

wanted to take on some colour and caramelised. -- I don't wanted to

stew too much. People get nervous about what extent to take them to

because they get dark, but think about lack and check in, Cajun

style. We used to say, if we burn anything, we call it Cajun! I'm

getting mint, pickled chilies and preserved lemons for your salad. Is

that all right? Sabrina, were you cooking this sort of thing as a

child? Not exactly this kind of thing, for sure, but I felt no

restrictions in the kitchen, because my mum didn't spend time in the

kitchen. She was like, have a play. She was not great at cooking and, I

love you, ma'am, but she is still not great. She is a wonderful woman,

thankfully, and there was no child neglect involved in my earning. Now

she clicks her fingers and tells me what she wants to eat. That is

brilliant. Your cooking style is very creative and intuitive. It is

maybe unafraid, I never had anyone standing over me saying, don't do

this, that is not how we do that. If I had had somebody teaching the

exact methods, I would probably be a very different group. But I think

nothing of throwing in an Asian ingredient like soy sauce. Peanuts

in this. We don't really have peanuts. That is I cooked for about

ten Italians on an occasion and I was terrified. I would not let them

in the kitchen. My ex is Italian and I managed to convert the family of

southern Italians, they are quite similar. Plunge that straight into

the eyes water to stop it from cooking, then it is the perfect

combination of crunchy and cooked. And the colour as well. Is it better

to blanch asparagus rather than who cater. Mine gets also be and

discoloured. In that case, yes. Five minutes on a kettle, nice and easy,

then you are not washing a pan. It is a little bit easier. It is not

better, I found a cheetah's way and it works for me. I am quite happy

with cooking it like that. I would encourage it. You can even shave raw

asparagus, it is wonderful. This is beautiful. When you talk about

breaking the rules, we do that in Australia, we have so many cultures,

there is nobody there to tell is that it is wrong, you are breaking

the rules, it is great. It is like a fusion. It is the most creative

cuisine, it is incredibly eclectic. Without doubt, some of the best food

I have always cooked has that Matt Frei have ever eaten has come from

Australia. And it is home cooking, more importantly. Do I mix all this

together? Yes, so you penetrated through the first Layard asparagus

and get the flavours into it. And if you wanted to do them overnight,

keep the chopped pickle, the pickled lemons and chilies separate, then

you are absolutely fine. It is the colours and textures in your food

that I find fabulous. A bit longer or are you happy? A little bit

longer, that would be great. I love serving things in lettuce wraps, I

am a big carnivore and it means I can eat loads and loads and loads of

the filling. When you need like a burger or rape, one, maybe two

little ones. But with lettuce wraps you can keep going and it feels so

much more virtuous. So many countries and cultures have a

lettuce wrap. We don't have them in a wrong, we did lettuce cups in

things like syrups, I know it sounds not is, we have a vinegar syrup and

it is used when it is hot, it is like a cordial, but vinegar -based

with mint, you can dip lettuce in that, it is rather lovely. I had a

rhubarb vinegar soft drink the other day. It was very lovely. It is

funny, the things we would not necessarily think about doing but

they work very well. There are the cups. My sauce is done, take the

aubergine Zoet when they are ready. We will train them onto a bit of

kitchen roll, always saves the day. The temperature was right, so these

are not greasy at all. No. People panic when frying, but, hands down,

every time you fry something, if you are deep frying it, you will absorb

much less oil and it is much better. If you get the temperature right, it

forces the oil out of the object and you end up with Crispin is. If you

fry it for too long, the oil goes back in and you will end of... Like

we were in the Argentina video! So we garnish this with honey, and what

was the chilli called? It is a Turkish chilli flakes called Pul

biber. Say that again, Sabrina! Pul biber. Means pepper. It is also

known as Aleppo pepper. It does not have seeds. It is quite delicious.

Look at the Lamb, it is blackened, but that is fine, it is the marinade

and not the lamb burning, it is lovely. Even from here, the colours

are just amazing. Thank you. I don't first too much over the appearance

of things, but by default Middle Eastern food uses a lot of fresh

produce, you would only use what you had around you. It is a simple

culture, not too expensive, based on local produce. Very much based on

what you would have around you. I will bring this over here. Bless

him, he is trying to tidy and I am making a cracking mess. And the

salad? Grab a plate. I will just drizzle with this peanut sauce.

Somebody has just sent us a tweet, cabbage leaves are crunchy as well,

you could use you... Those. Brilliant tip, they are gorgeous,

yes. I never feel restricted by having to stick to one ingredient. I

wholeheartedly encourage people to use what they have. That is exactly

what we do in the Middle East, go for it. There we go. I can't wait

for this! Low blow a nice crunch of peanuts on this. We are all starving

over here. Let's have a look at this first! I am getting carried away. So

we have got spies lamb lettuce wraps with peanut sauce, deep fried

aubergines in semolina with a drizzle of honey and Turkish chilli

flakes, blanch asparagus salad with pickled chilies and preserved lemon.

I can't wait to tuck in. Brilliant. Oh, man. That is so Middle Eastern,

you would never get one dish. Midrib -- moderate portions, but a few

things to taste. Right, let's head back to Uckfield

to see what Jane Parkinson has chosen to go with

Sabrina's fantastic feast. Sabrina's dishes are so gorgeous,

they make the perfect weekend treat. One good value and fruity option is

this wine from France with its cheeky head of Apple 's weakness.

That these recipes are too light on their feet to match a red wine, but

the lamb and the marinade makes them a tricky match with a white wine.

Pink is the perfect answer. This one from Villa Maria in New Zealand

really hits the spot. This is a unique on the nation of two grapes,

the red grape Mall Beck, which gives it a great colour, and the white

grape Pinot Grigio, which gives the glassy texture in the mouth. I love

the aroma of oranges and raspberries. It smells really

summary. -- really summery. It juicy taste is great for matching up with

the second, the chilli sauce and the peanut, but the crisp freshness is

great for cutting through the aubergine and matching up to the

tiny preserved lemon. Sabrina, I hope you like rose, because just

like your recipes, this is a stunner for summer. Cheers! Absolutely. I

love rose with food. It is fantastic, and it matches the

ladies' outfits. We have had a lot of Twitter action about that.

Right, let's take a trip to the other side of the world now

They're travelling around China looking at the way the country's

food has changed and they're kicking things off in the Imperial

China is a country of contradictions Tradition and innovation

And it's most evident here in Beijing.

In the northeast corner of the country, it has been

It remains deeply proud of its traditional culture and cuisine.

As it opens up to the world, it's revealing those secrets

We're beginning with the quintessential

They're a humble everyday dish, eaten in all regions.

But they have a 4,000-year-old history and today in Beijing,

this ancient craft is being celebrated centre stage.

I think they got this concept from the West,

And it's pretty spectacular.

Watching them work, it is like an orchestra.

Like the guy with the big block that's just shaving

noodles, he looks like he's playing the violin.

'The capital is pulling in the country's best cooking talents.

'These noodle masters are from Shanxi Province,

West of Beijing, 'where the art of noodle making 'has been passed

'They are most famous for their hand-pulled

'Made from just wheat flour and water, 'the skill

is in manipulating the dough.' You double it up and double again.

CHING APPLAUDS 'They serve 20 different types of noodles here,

'and these guys are masters of them all.' To perfect the technique,

every year he would do this for at least two hours a day,

Also the excitement, as you approach a wok like this,

because you never know what's going to happen.

This is a very intensive heat source here.

It heats up the wok to over 350 degrees.

It really keeps you on your toes cos one second off, you could burn

'Throughout our trip, we'll be cooking dishes 'simple

'First is my take on a classic northern noodle recipe,

'It the Chinese version of spaghetti Bolognese.' It's

basically a meat topping, a delicious savoury meat topping,

on top of delicious noodles, and sometimes you have some

'Every region has its own variation of the sauce, 'but the essentials

are minced pork and bean paste.' This is belly pork.

The Chinese call it "hua rou" - "five layers of heaven".

You've got skin, you've got fat, you've got meat, you've

My uncle used to tell me, "No fat, no flavour!"

My dish is a classic stir-fry of aubergines

I started in my uncle's restaurant when I was 11.

'Unlike the range of knives we have in the West,

'the cleaver blade does it all - 'from chopping and shredding

to slicing and dicing.' Usually what people do with aubergine

is they fry it, which I don't really like.

And I know, Ching, you don't like it greasy and oily either.

'I've got my wok smoking hot, ready to stir-fry my ingredients.'

I'm putting in some ginger and garlic.

Lots of garlic, because I love garlic.

'The key to wok cooking is controlling the heat.

'It's a delicate dance between the flame and the wok

'to control the temperature of the oil.

'This skill is called wok hei, meaning "breath of the wok".

'Next, in go the blanched, knife-cut noodles.' Some

And a little drizzle of their fragrant chilli oil.

'It cooks for another minute, and it's ready to serve.'

You can tell it has wok hei, the breath of the wok, all

'Now it's my turn at the wok, 'making my

Zha Jiang Mein Sauce.' In with the garlic, ginger, leeks,

Sichuan pepper in the hot oil, together with the belly pork.

Little bit of this tian mian jiang, sweet bean paste.

'Tian Mian Jiang is a key ingredient in Beijing cooking.

'It's a wheat-flour fermented soybean paste, 'with sugar

and spices.' And a little bit of good stock.

'Keep stirring the ingredients so they don't burn.

'The sugars in the sauces will caramelize, 'giving the pork

'This wok burner is so intense, 'it only takes a couple of minutes

'I'm serving it with hand-pulled noodles.' Wow!

Noodles, once they're cooked, you need to loosen them up a little

bit, so I'm going to toss them in this sesame oil and chilli oil.

This is not traditional zha jiang mein style, but this my twist on it.

Just on the top, I'm putting cucumber, radish.

And then with that delicious meat sauce on top, which has

And then some of this sort of savoury oil on top.

And then just some flowers, for beauty.

It gives a nice contrast to the richness of the sauce

THEY LAUGH Mmm, the aubergine is delicious!

It's got that kind of barbeque-y flavour.

Right, it's time to answer a few of your foodie questions.

Hello. I have fresh garlic. A lot of it in

the garden. It is great, Brenda.

Pickling? You could do that with the wild garlic. Peel it but put it in a

sterilised jar and put it in the fridge or keep it, chop it and put

it under olive oil. And it would be great to do our

chicken balls. Yes, wrapped in the wild garlic

Lees. Brenda, which dish would you like to

see, heaven or hell? I'm sorry but it is hell! The next caller is Helen

from South Wales. I have a 10-year-old, trying to

introduce them to a curry dish. Does not like coconut. Nothing too spicy

and looking for ideas. I started my kids off eating curry

as soon as they were out of nappies. Put them back, quick! Just don't use

chilli. Lots of soft spices. Tinned tomatoes counteract the spiceness

with sweetness. Especially with lamb.

Sabrina? Persian St Andrews, we use lots of chopped herbs like parsley

and coriander. If you can frightened dried fenugreek leaves, that is

wonderful. Or make a tagine that has cumin, cinnamon, turmeric and with

apricot to sweeten it instead. So a little more child-friendly.

If you feel they can't deal with anything too spicy.

Great. Are you happy with that? Yes, thank you.

Which dish, would you like to see? Heaven or hell? ? Like the first

caller, it has to be hell! Oh, it is not looking good! Over to Katherine

from Rotherham. What would you like to ask? Something to go with salmon?

Like a preparation to make salmon? Something like salmon as the main

course. Oh, that salmon in your new book!

With a cider salmon or fillet pieces it is easy. Turmeric and black

pepper. Grate lemon zest or any citrus fruit. Garlic or plain oil.

Make it a piece and smear it over the salmon fillet. 220 in the oven.

For a whole salmon fillet, 25 minutes. Perfect on the outside.

Lovely and soft on the inside. Katherine, which dish would you like

to see, heaven or hell? Oh, heaven please! It is all for the grabbing!

Right it is time for the Omelette Challenge. I am hoping you are not

up for any Sian an begins today! No, not today. Lyndey, what are your

omelette skills like? Rubbish. Sabrina, how about you, are you

ready? I am ready to do a consistently poor job as I have in

consistently poor job as I have in the past on this programme!

The chefs must use 3 eggs and they can also use anything else

form the ingredients in front of them just to make them

We'll try them to make sure they're omelettes and not scrambled eggs.

The clocks will stop when your omelette hits the plate.

Let's put the clocks on the screen please.

I think Lyndey has managed to get some in the pan. That's a start! My

fire is going out! It's an omelette! You've been watching Antonio!

Palestine is rubbish! Rubbish! Right. Oh, great! I don't think you

can save that one, Sabrina. No, to be fair! I will make it more

appetising for you! Well, there is no... It is cooked. That is a first,

trust me. You got the light shift. Sabrina, it

is delicious but... It is not really an omelette, is it? No, that is not

an omelette. Lyndey, come on.

Mine is not great either. No. No.

You were both good the last time. What is that about? It's an

Australian omelette?! I tried that with middle eastern the last time,

they were not having any of it. It looks like they are both heading

to the bin to be fair. Sorry.

. I always wanted to have a go with James' bin. The Saturday Kitchen

bin! Right... Ready? # Don't cry for me Argentina...

# The truth is I never left you # All through my wild days

# My mad existence # I kept my promise

# Don't keep your distance. CHEERING AND APPLAUSE.

Once you had it you never lose it! So will Elaine get her food heaven,

prawn Massaman curry with sticky rice Or food hell,

and spatchcocked and roasted duck We'll find out after we drop

in on James Martin. He's all alone in his kitchen today

with only a Thai style crab 'My super-tasty Thai-style crab

risotto is an extravagant dish 'you'll want to keep

all to yourself. 'And it's one I've made for years.'

Well, Keith, have a seat. When you've got crab this good,

caught by this gentleman here, Well, particularly for this,

I'm going to use everything, really. So not only do we have

white and dark meat, I'm going to make

the stock with this. I'm taking the inside of

the crab there... and I'm going to put

this with chicken stock. Otherwise this dish

becomes too fishy. Then, to our stock, we can add

things like some lemon grass. The thing is with lemon grass

you have got to cut it quite small, or you have got to bash it

because it's quite fragrant. You can buy these fresh

or frozen, but... Got a really unusual

flavour with this. They're the two main ingredients

that go into our stock. The stock is an important

part of the risotto. After crushing the shells,

add a roughly chopped shallot, a whole bulb of garlic, a chopped

chilli and some tomato puree. if you're cooking this for yourself

you don't have to buy a whole crab like this -

a dressed one will do. The secret of it is,

you need a bit of shell Bring the whole thing together

with some vegetable oil. Once the crab oil is done,

you can keep it in the fridge and use it again and again -

making your risotto for one simpler about 200 degrees centigrade -

and forget about it. Forget about it for

a good 20, 30 minutes. Meanwhile we are going

to set up our risotto. Throw a diced shallot

into a pan to sweat down. Add some chopped kaffir lime leaf

to give it that Thai edge. I'm going to use about 25g

of rice per portion. Now, this is the trick

to this stuff. You've got to use this

sort of stuff sparingly, so, no more than a teaspoon,

if that, really, in here. Then we'll add a little

bit of white wine. And then start to bring

all this lot together. After about five minutes the stock

should have taken all those Start adding it to the rice

a ladle at a time. This'll take about 10

to 12 minutes to cook. 'You know when to start finishing

the dish, 'when the rice 'A great test for this

is to take a grain of rice 'If it breaks all the way

down, you are ready. 'Add in some chopped coriander

and sliced green chilli.' Depends how spicy you

want your food, really. A little bit more

chilli than we need. Next is the real star of this dish -

Keith's amazing crab meat. I'm using both the dark meat

for an intense crab flavour Parmesan is added for that classic

flavour, but to stop it over-thickening the rice I'm

going to add some mascarpone And then, finally,

just a squeeze of lime. Cos although you've got the chilli

in there, you just need to offset, We've got some of this amazing oil

that comes with it. Ideally you want to allow this to go

cold and just pop it But there's so much

great flavour, as well. You've probably never had

anything like this... And now you know

where to get it from. Right, it's time to find out

whether Elaine is facing food What Steve reckon? I've got a funny

feeling it will go the wrong way. -- what do you reckon? Apply and I got

up early for this! You dress the same, do you like the same food,

Ayew sisters together under the skin? It was 2-1 to hell after the

phone in. How will the chefs boat? You saw my omelette milkshake, I am

going seven. You know I like Thai food, it has to be the prawns for

me. Clear the deck! We're doing a time Massaman curry,

it is an archaic term for Muslim. We can make a wonderful paste fresh,

which I had better start, we can job your Bulova Jersey Royal potatoes in

it. Lyndey, could you rose to the dried spices? Get rid of the husks.

Clothes, star anise, Keane seeds and white peppercorns. Si sweaty onions.

When you have roasted bees off, back in the blender.

Home-made pastes always tastes better. Five cloves of garlic, this

could be the biggest chaos we have ever seen on national television.

Peanuts. If you are allergic to peanuts, leave them out. To know

what I mean?! Lime leaves. I have the shrimp paste. It smells like a

cat's backside! It is the most vile smelling stuff. But it works.

Ammonia, it smells of. Is so worth it. Could you slice the tomatoes,

please? Some fish sauce. Some galangal, fresh. It is kind of like

a cross between ginger and lemon grass. It is lovely. It is a busy

little dish, this! I don't do simple. Making us work. This paste

will make double the quantity you need for the dish, so if you would

like to take some homecoming Elaine, you can make this for yourself

tomorrow night. I will never remember these different

ingredients. No, we will give you the paste! Perfect, thank you. Oh,

heaven! Star anise... ALL THE LB RATTLE. -- PANS RATTLE.

Lyndey, my onions are in! Hello, chef?! This is the paste. As soon as

it is here, we put half fit into the pan with the onions. -- half of it.

Make sure they get around all the hotbed. -- hot bits. Let's start to

create a flavour sensation. Could you do a chilli at a jaunty angle,

Kingy? Put the tomatoes and when they are done. The Jersey Royals,

normally we cook them from raw, but if you're cooking chicken, we have

blanch them first. Jersey Royals are great. There are 8000 acres of

Jersey potatoes on Jersey. Cinnamon... Tomatoes have gone in.

Fish sauce, soy sauce... Why didn't we just do a flaming stir-fry? We

did a flaming duck, but she did not want it! Coconut milk. Mork Ophir

lime leaves. And chilli, we want the flavour, but not necessarily the

heater. Take the seeds out or leave them in? Week put them in whole,

then we take them out at the end. -- we put them in. We will sweeten this

was a bit more palm sugar. I don't know about that, either. You can use

brown sugar? Palm sugar is nice, though, it is a subtle sweetness

which I assume comes from the palm. It has a caramel tinge. I have got

the chicken stock. I love that you use chicken stock, not a fish stock.

It gives it a broader flavour. We will put the prawns in. A couple of

minutes for this to cook through. Here are the chilies, we forgot them

in the paste. They can all go in later. It all goes down the same

hole! This is chaos! It is, it is great. Do you come here, often? We

will put the nuts in. Is that peanuts?

ALL TALK AT ONCE I am flipping exhausted! It is a

waiting game. Should we play a crossword? Toil and trouble!

Shakespeare. Now is the winter of our discontent. We need some spoons

to taste it. You are performing soon, a stripped back show, doesn't

mean you have hardly any clothing on? I have done that already in Had,

many years ago. I don't think I would inflict that on the public

again. The tour starts in October, it is not to, it is a CB is of

concepts. In the meantime, on Monday, a Midsummer nights dream is

on BBC One. It is a fantastic. The cast is unbelievable. Russell T

Davies at his best. Is it ready? It had better be. Where is this

happening that it is all going perfectly? It was all going

perfectly until it did not. Wearer is the line? We do not have one! We

have some glutinous rice, wash two or three times until the water

becomes clear. You can steam or cook it. Yes, I am filling time. We

rushed, because when we did before, it took forever. Here is a top tips

for dealing with sticky rice, oil your spoon. It has never worked for

me yet, but that is what they say. Oil your spoon, I will remember

that! I have never had it with Jersey potatoes before. No, but the

Massaman careers traditionally have potatoes, new potatoes are good, so

we thought that Jersey potatoes would have to be fabulous, and we

knew that you like them. How sweet! Sweet potato is lovely with these

flavours as well. Hot coming through. Excuse me. And oil spoon.

You nearly took Elaine's eyes out. We always put the lime juice in at

the end, we do not want it to burn. That is how Jamie does it live,

isn't it?! Beautiful. Perfect. There you go, sure. Yummy, yummy. This is

your heaven, you lay. I think it certainly is. I will need a doggy

bag! You have a curry paste. It is April and sensation! -- a prawn

sensation. Looks amazing. To go with this, Jane has chosen and signature

Pinot Grigio, ?8.25 a bottle from Morrisons.

Dig in, ladies. Yummy, thank you. That Pinot Grigio should be

beautiful with that. Oh, marvellous! # I'm in heaven...

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

Thanks to Sabrina Ghayour, Lyndey Milan and Elaine Paige,

as well as the wonderful Jane Parkinson for her wine choices!

All the recipes from the show are on the website,

Next week John Torode is in control of the Saturday Kitchen hobs.

We've had a great time today and we hope you've enjoyed the show.