21/09/2013 Saturday Kitchen

It is a real speciality. Fantastic run new line-up of films from the

It is a real speciality. Fantastic BBC archive. From the Great British

Menu and it wouldn't be Saturday Kitchen without Rick Stein. Our

guest today is the actors who is known from Mistresses, she is back

from Hollywood. Please welcome the fabulous Charlie.

from Hollywood. Please welcome the governing bodies

During my pregnancy was one of my the culture. 40% of children

During my pregnancy was one of my versions. I'm hoping this would

reintroduce me. If you would like to ask a question you can call this

number. We will be asking whether she should place food heaven or food

hell. Have you had breakfast? A very brief breakfast.

With the help of this guy we have the pride of Plymouth, James Tanner.

We have got Brill on the menu. We will do it in spaghetti, potato,

tomatoes. Kenny Peel me a potato? This is for the spaghetti.

We have got some Brill Follette. There are two ways of doing it, you

can rock your knife like this or you can hold the skin.

can rock your knife like this or you at the

can rock your knife like this or you We will use it as a wrap. Try and

get the potato so it is a flat strand. It protects the fish as it

cooks it, it holds in that taste. It has got a certain sweetness to it.

James is so tame shots and garlic. We will create a parsley sauce. --

shops. We will reduce this by half, give it another twist. Grab a bit of

oil. Let oil in a pan. Like this. The fish. Just going to trim off the

tail. Get off any excess pieces of potato straight into that hot pan.

Just going to check the heat, looking good. We can use butter. You

cannot really do it without one of these machines. You can, actually.

You can use an old school greater, but the fish on, pack the potato on

it, add some salt, put it on top of the fish, cook it all the way down

but instead of me turning it I would put it in the oven. You can use it

for different things, carrot ribbons and all that stuff. We use it for

this in the restaurant. Let's get a fish slice, check the fish. This

isn't to cook it. This is just to check the colour. I will add some

butter. You are cutting me a load of flat leaf parsley. The source is

coming down, we will add a bit of cream. We will take that down by

half again. I don't use fish stock for this because it is a bit too

harsh. I don't want about to go to dock. -- dark. That goes on there,

hot oven. In it goes. Top shelf. Keep that source, rapid boil, tidy

up, I have got some heritage tomatoes, I am not going to do a lot

to them. I mentioned your empire, you have got another place, smaller

restaurant. We have got Tanner's, the start of our 15 year. I am

really proud of that fact. The the start of our 15 year. I am

Barbican kitchen brasserie. We have got another 23 cover room. We are

using it for theme nights. We are doing a Mexican night scene. Why

not? The brasserie is very different from the main restaurant. Just stuff

not? The brasserie is very different like that. Fancy dress? Why not? Get

one of those wrestler masks. Selection of heritage tomatoes, not

doing a lot. Random slices, they have all but different flavours .

They have been around for years. A great flavour. Just to enhance that

I will use the addition of a touch of sea salt and olive oil, put them

in as the fish finishes. This is where it gets noisy. The source base

has gone in, and he will bang in loads of flat leaf parsley. To get a

has gone in, and he will bang in vibrant green sauce. This recipe,

the fennel and everything, fish and fennel, classic in French cookery as

well, I remember when I was learning it.

This was picked up for a new book. What about the tomatoes? This

heritage tomatoes? What type of these? They have been around for

centuries. There are different once, golden plum, a green one. Dorothy. I

don't know who she was. Into the oven to warn them through. Olive oil

and seasonal only. Check this source out, see what I mean about the

colour. Look at this. We are not going to pass it, you use the body

of the garlic and shallot. Calls are going to pass it, you use the body

charged at a standard network rate. We have got the source there. It is

very green. That is why you put the parsley in at the last minute. A

tiny bit of lemon because the rest will go with the fish. Your book is

all about putting twists on classical dishes. Also hitting the

spots, a little thing for kids, vegetarian recipes, fish dishes,

meet, quick to cook at home, or something more elaborate. Old

classics but with a twist. Just warning the tomatoes up. They will

be out at when temperature anyway. -- room temperature. Fin fillets of

fish. Just click through for stop -- just cooked through. The flavours of

them speak for themselves, especially old Dorothy. As long as

they have softened, especially old Dorothy. As long as

colour. It is just want. Pass it in while it is still one. You notice I

didn't load it up with loads of butter for stop like some people.

You haven't seen the next dish. This is beautiful, fresh, clean flavours

and would be interesting to see what you think about the fennel pollen.

That is Brill wrapped with spaghetti taters, heritage tomatoes and a

pasta sauce -- spaghetti potatoes. -- and a parsley sauce. Looks

fantastic. See what it takes like. The colour of that is so vibrant.

You would lose the colour, you want the fish to be cooked through, you

want the firmness of the potatoes. the fish to be cooked through, you

pictures to show you, the fish to be cooked through, you

want the firmness of the potatoes. I need to lead of shops to find my

foot is fantastic dishes. There are many reasons why I love the Brill,

simple and delicious. I love the fact it is so when friendly. We need

a nice white wine here but you can choose everything, a great just to

something a bit new and different. For me and Italian wine best

captures the feel and flavours. You could go for this one. But what

really comes up trumps is extra special Gavi. Italy is a nation of

local specialities, and the grape variety used to make Gavi gives it

fresh Christmas. Also enough weight to work impeccably feed. It is

subtle and it will tie in with the parsley. Juicy and succulent. It

will work with real and tomatoes. Got enough structure to stand up to

the heavier ingredients like stock and cream. You get a lovely aniseed

hint and that will work with the fennel. It is a classic, beautifully

presented dish, here is a stylish white to enjoy.

It certainly is, fabulous tasting. I think it is a spot on combination.

Perfect. Really nice. Nice and light.

Nice and cold as well for stop coming up, we have got a pie with a

difference. A lot of things, squared, I'm

sorry, you don't like it. Tomato, black olive, celery, and resurfaced

with the final salad. -- we serve it.

You can ask a question. Let's track down our favourite food

traveller, Rick Stein, nearing the end of his journeys along the canals

of France and he is stopping at one of the many wineries along the way.

I am having too much of this. On our journey along the canals we

passed by loads of wineries where you can stop off and taste as many

wines as you like to your hearts content. It is really good. I

wouldn't that. Some were OK, somewhat good, and some like this

one were marvellous. That is really nice. Compared with the stuff we

used to drink in the 60s and 70s it is fantastic for stop what is it? 93

cents a litre. Just less than 65p a litre, 45p a bottle. You could make

a bit of a remarkable map. I don't agree with this, my director has

said this is the first clear advantage about living in France.

Nice sort of space, we don't have linear parking is on the M25, we

don't have to pay an awful lot for our food. That is a start. Facts of

wind very cheap, good quality. We don't have any of the wine merchants

ripping it off. There is a lovely description by

abating adventure -- the voting adventure nearly a hundred years

ago. They wrote, just as others remember nights of passion I cherish

memories of sunrises on misty mornings, floating, drifting

vapours, white as ghosts before the dawn. And then as the first ray of

sunshine touched the Meadows, lit with a rosy glow, it gives a chill

down my spine to read something like that I am experiencing myself. It is

easy to forget this canal was the brainchild of a formidable engineer

over 300 years ago. He was the Isambard Kingdom Brunel of France.

According to legend he quietly and secretly Douglas tunnel in just a

few days to thwart bitter rivals who were trying to stop him. It happens

to be near a good baker where it was Philippe's turn to collect the bread

for breakfast, one of life 's simple luxuries. These eight locks

staggered like a giant staircase on the outskirts or again testimony to

his genius. As a small boy he went to a meeting with his father on the

council and they talk about a plan to link the Atlantic with the

Mediterranean. It made a great impression on him but he had to wait

40 years to realise his dream. The locks are regarded as one of the

marbles of the world. Imagine if you are on holiday and you had to

negotiate this is your first set of boats, it would put you off voting

for life. -- very -- boating. The writer George Miller once said that

the only problem with Italian food was that five or six days later you

start to feel package again -- peckish again for stop I think about

that when I have been eating chips coated in the flat, endless duck

dishes, this with the red wine sauce. And one of my favourite

dishes of all time, comfy of duck, especially of red cabbage. It is

something that long after this journey is done and dusted I will

continue to cook at home. Now is the point as I approach the

Mediterranean food changes to point as I approach the

lighter flavours. This is a good introduction to the Mediterranean.

It has a clove of garlic, some seasoning and olive oil. The

preserved anchovies from the South of France are arguably among the

best you can get. Some people like adding black olives, a splash of

cognac, or chopped tomatoes. The food writer Elizabeth David said in

the 50s, it is by no means an everyday dish, but like so many

dishes which one forgets about four months at a time, when one wants it,

one feels like nothing else will do. Quite so, Elizabeth! I borrowed this

house by the side of the canal to do most of my cooking, and I thought I

would make a light dessert made with fresh figs straight from the garden.

And what a lovely garden it is. The sort of place you can write a year

in a French garden, with abundant pots of herbs, frogs croaking in the

stream, and mushrooms under the trees. This is the place for six,

which grow throughout the summer and autumn months. Back home, fresh figs

are a luxury, but here they are plentiful. This desert is served

with fromage frais, mixed with vanilla and sugar. You can easily

get fromage frais over here now. I like the way the French nimbly

hopped over the barriers between sweet and savoury. Here in the South

of France, you get plenty of fruit in rustic country dishes, such as

duck cooked with figs. This dish is so simple it is hardly a recipe, but

it is those vanilla seeds with their slight crunch which make all the

difference. You are exactly right. There's no

need to mess around with fresh produce! There's been a bumper crop

of tomatoes this year, so in this masterclass, I am going to show you

how to use that and the tomatoes to make a delicious tomato and

mozzarella tart. This is how you make some rough cooked pastry. You

start off with some cold flower. The thing about pastry is keeping it

cold, so you need a pinch of salt and some cold butter. I am making up

for last week. What name other tomatoes? These ones are called

Sharon. There is actually a green tomato called that as well. We are

going to mix this together. With this being rough puff pastry,

there's two ways of adding fact to pastry. One is the batter when it's

diced, and the other one is you make it separately and you basically

laminates the mixture together. But when you have made the pastry, it is

the same. It is all about rolling this together. When you get the

pastry brought together like this, it is really quick. You do this by

hand. Don't do it by machine, because you need those lumps of

butter in there. You can see there's big chunks of butter in there. You

get a little bit of flour, and rolled it out. You need to be

careful that you use a little bit more flour than usual, because

there's pieces of butter in there. Make sure the surface is nice and

cold. You can see these chunks of butter in there. The point of puff

pastry is the layers of butter and pastry together. The butter

basically melts as it hits the oven, which makes steam, tracked into the

layers of the pastry, causing it to rise. We call this a buck turn. You

need to do four of these. You roll it out again, and each time you do

it, that butter will dissolve into the pastry even more. When you have

done four, you will end up with a standard -looking pastry. A little

bit more flour. Make sure you get the excess flour off it before you

start to roll it. So a buck turn, one, two, three. You pop it in the

fridge. Wrap it up, put -- put it in cling film. Roll it out, then you've

got your puff pastry. All the facts starts to disappear as you are doing

it. We are going to use this to make a tomato tart, with some mozzarella

and a bit of pesto. It's easy. Nice and simple. Use a little knife to

cut out a template. We will make it a round circle. I was reading about

you. Acting must be in your blood, because a certain member of your

family... The press seem to have it mixed, I don't know whether it was

your great aunt. But she starred alongside Laurence Olivier in

Wuthering Heights. Yes, she was a star of the 30s. She was in the

family, but she wasn't as close as a great aunt. We never knew her,

because you went off to Hollywood before I was born and died when I

was very young. She was a proper Hollywood starlet, and she was an

inspiration to me, no doubt. You have just recently come back from

Bollywood with a certain Stephen Spielberg as well. Tell me about

that. It was for a big network in the States. It was called Terra

Nova. It was a Spielberg- produced show about time travel, and this

family I was part of, we went back to prehistoric times. It was a

hoot. We shot it out in Australia. This is all CGI and all the latest

techniques. Yes, they do use a lot of CGI, which, for a TV show of that

nature, was very ambitious. There's no real dinosaurs, so you are acting

to CGI and a lot of it is imagined. A lot of it was from the landscape.

It was a real ball. We had a great time. And a far cry from where you

It was a real ball. We had a great cut your teeth in the UK, on

Casualty. It's always Casualties or The Bill, isn't it? Yes, if you

don't do that, you haven't done it properly! It's an institution.

Casualty has been going on for years. You did three series of that,

and this fantastic new drama you are doing at the moment, which starts

tomorrow night on BBC One at 9pm. Tell us about that. It is an action

crime drama which focuses on this kind of underground clandestinely

crime drama which focuses on this team of justice makers who, if the

police somehow can't nail the criminals for what ever reason,

maybe they slip through the loops of the law or whatever reason, then we

are called in to get them by any means necessary. It isn't vigilante

staff. Not really. Because they are not police, there is this grey area.

So they sometimes are on the wrong side of the law in order to seek

justice. That is the reason they are anonymous. Nobody knows about them.

And there is a trio in this, and Warren Brown is in it as well.

People will have seen him in Luther. He is the gang's leader. Our

technical genius is also thereto. There is a different baddie every

week. We have these great guests There is a different baddie every

involved as well. I have seen it. I would like to give the plot away,

but I can't! It is fantastic that I have to watch these programmes. It

is a very modern way of shooting programmes, particularly these

dramas. What was that like? Great. Often, now, if you are working on a

great TV show, it is like being in a field. Television has come a long

way from a boring drama that is shot with one wide angle, very basic.

Now, there's a lot of ambition in TV drama, especially the way it is

shot. This is one of those shows. There's a six parts. Are we going to

see you in anything else? Not at the moment. I am seeing what happens

with the show. Hopefully, we will get another series and it will

continue. So it is back to home life for me at the moment, which is a

really nice thing. Sounds good. There is your tomato tart. These are

organic tomatoes, and most of the tomatoes, if not all of them, come

from the Isle of Wight. They are the biggest manufacturer of organic

tomatoes in the country. It is all to do with the climate. If you are

watching BBC Two at 6:30pm next week, you will find out even more!

This is a little bit of basil pesto. It is a nice little sauce to go with

it. I will beg that top lit in the oven for about 15 minutes, and you

it. I will beg that top lit in the end up with what you've got here. --

I will bake that tart. It's like a pizza! In a good way! Sorry. I will

let you off. I can take it. It is round. Sorry. You can eat it like a

pizza. I will put it on there, because it is too hot to take off.

You want to allow it to cool down a bit before you take it off. A little

bit of pesto one, just like a pizza. A little bit of rocket on it. They

are Italian flavours, aren't they? It's fine with me, except I have

just spent two hours making puff pastry. It is a very sophisticated

pizza. It is really, really hot. If there is a skilled dish or technique

you would like me to demonstrate, drop us a line, and we might do it

on a coming show. If you want to know how to make a pizza, please

write in! We are going to have some melted chocolate with beaten egg

whites and bake it in the oven with a simple home-made vanilla ice

cream. You could be facing food hell, that giant masses crab, cooked

in a sauce made with loads of garlic, sugar, water, fish sauce,

and serve the whole lot with steamed rice. It looks delicious and tastes

as good as it looks. You will decide Shelley's fate today.

It is time for the north-west battle for the Great British Menu for Comi

It is time for the north-west battle c Relief.

Both chefs are well into cooking the starters. First up is Aiden and his

box of frogs dish. A modern take on a French classic, but this year,

there is a fourth plate for the fourth judge. Here to ensure that

the dishes are witty and tasting great.

Today it is Roland, Rifrond. Welcome to the Great British Menu

chamber. We are here to celebrate the success

of Comic Relief. It is about quality, quality,

quality. And human! What is red and white? Pink! Aidan begins his

starter with parsley cubes. Then adds garlic, garlic crisps. The

deep-fried garlic frog's legs, creamed garlic and a drizzle of

garlic saws. Then he specials the plates in the

comedy boxes with props on the side. Or you go. Nice and gently, please,

guys. Me first! I say, rue, that is very

be coming. One, two, three! Open! Good Lord. It has been so long since

I have been out for a meal, is this what people do now? Yes! I really

like this. Frogs legs are one of my favourite things in the entire

world. That classic combination of parsley,

garlic and frog's legs it is everywhere, that garlic.

Don't even think about trying to kiss me now! Has he nailed the

brief? I think so. There is something humorous about

the frogs and the legs. Now, on the wrong side of this, are we jumping

for joy! No but I think we are hoping with -- hopping with hope!

Cutting-edge new girl, Mary Ellen is up next. With her charity phrasing

inspired baked bean bathtub. With potted crab and rubber duck jelly.

She has a problem. The gas cylinder cannot be opened

without ruining the contents. It leaves Mary Ellen with little

choice. I will have to re-make the batter.

It is not what I needed at this point.

Luckily, Mary Ellen's second batter comes out OK, but she is now in a

rush to get the rest of her dish done. She adds a layer of beans to

the potted crab filled baths and gets the bathtubs on to the plate

with the rubber duck jelly in the nick of time.

Oh, shaking! Four lig ducks in a row! Yeah! -- Four little ducks in a

row! Look at the duck! It is adorable. I love the duck.

This is all too beautiful. It is lovely. I feel like I have

ordered from the kid's menu. You have. The duck is intensely

flavoured. The sponge is great. It is lovely. Hang on, there is more in

the bathtub than meets the eye. It is freezing cold! I think that

the flavours are too strong. The crab is lost on me. It is a pity. It

is so well conceived. Then the crab is powered by the salt, but the

bisque is delicious. Don't forget the economic element.

It is really clever. It is really fun. I think that it takes the

biscuit! Next, the fish course. Aidan is using his competition

experience to unnerve Mary Ellen. It is harder on this day. The

pressure is unbelievable. It is horrible. It does not get

easier. First up is Aidan's culinary joke

with passionfruit, horseradish, beet route and a comedy nose. He starts

with langoustine powder, golden beetroot, passionfruit dressing and

leaves. Then continues with the horseradish gel, red beet route and

a frozen sphere of passionfruit juice.

Right, Gent, off you go. One, two, three! Wow! That is a few

points already. It is a bit of a prawn cocktail, I

do declare. And boot root in the middle.

What is it doing there? It is truly horrible. Sweet, slimy. Too many

flavours. Are we tasting the same dish? Try mine it is delicious. You

are too conventional. I am conventionalment I speak for

the conventional old lady. Don't tell me it is a denture

problem? ! This is revolting. This is one of the most unusual fish

dishes in the competition. Cheer up! Mary Ellen is up next. Her nerves

are getting the better of her. She is cooking oyster and sole with suet

puddings. She adds a pepperment cured Dover sole. Sour jelly, more

sea vegetables and vere juts butter sauce.

-- jus. Oh, look! It is like an oyster pie!

You don't eat the rocky bit. Jieshths no? Too late.

The middle is delicious, but the pastry is soggy. A pity as it is a

great idea. I think that the fish is perfect.

Lovely and dense. There is a great deal of skill gone into the dish,

but I think it is a conventional dish. Is it suitable for this time,

for this occasion? That S me laugh? No, it has not. As a dish, it is OK

but it is not funny. This sauce has no rhythm.

It ain't soul food! It is a close call. You can see who made it

through to the final in 20 minutes. Still to come on Saturday Kitchen

Live, Simon Hopkinson is making some classic dishes. First, a salad

Nicoise and his take of one of my favourite dishes of all time, sticky

toffee pudding. Delicious. With a Frenchman in the studio, I am

expecting an earth-shattering experience as he tries to beat James

in the Saturday Kitchen omelette challenge. And will our guest face

food heaven or food hell? You have to wait until the end of the show to

find out which one it is. Next at the hobs, is the fabulous Frenchman,

Stephane Reynaud. What are you making for us? A little pie with

squid. We vegetables. With tomato. This is from the Miermon. They are

great. We have onions, celery, garlic, sugar and black olive.

This is from a particular region in France? Yes, it is near the

Mediterranean sea. I love this region as you have a lot of fish.

There is a big fish market. So I used to go there often. I used to

just cook the fish! We showed Rick Stein before that in that area. We

saw Rick Stein there. It is an area with seafood.

Good fish from the Mediterranean. There is a huge fish market there,

people from everywhere in France commented by some great Juno, great

fish. Tell us about this pie.

It is an old, traditional recipe from the last century when the

fishermen came in with her vote, they sold the nice fish and nobody

wanted to have squared, so they prepared squid for them and they

made this pie and after that they sold a lot of squid. It is quite

unusual to put it in a pie. This one you are using shortcrust pastry,

like capacity. -- a pasty. You are slicing it up because we will slowly

cook this. Very slowly with the tomato. We got some fennel in here,

cook this. Very slowly with the garlic and onions. We have two make

a new pastry. You are so busy writing. I love that, for me it is

like a drug, I want to do a book every year to come back on your

show, I love the show. I speak English once a year so I can come

here to improve it. You are always welcome. Books sold all over the

world, the new one is about pies. It is to show you can make pie with

vegetables, fish, meat, everything. At the beginning pie in my family

was a Sunday night lunch, it was to clean the fridge. Roast, vegetables,

rice, everything. Everything together. That is the beginning of

the pie. In the butcher of my grandpa they started to make pie

with meat. We know you for the book on pork. My first one. This one is

about pies. As soon as you finish when you start another. Always, I

need to have that. It is like a drug. Very important for me to have

a lot of things to do. The next one will be about awful. One on offal in

February. Just finished one about French dogs. With all the sausages

we have in France. A funny book with a lot of stories inside. A lot of

crazy drawings. It is beautifully shot, do use use the same

photographer asked about always, the same team. If it is correct in two

hours, we don't change it for the pitcher. I want to be true. There

are your tomatoes going in, would you like me to roll out the pastry?

Two circles. This is shortcrust pastry, flour, egg, kind of similar,

mix it all together rather than flick it in. -- Flake. You want to

discs. -- two discs. Wine, sugar. Is this the traditional recipe or

something you have that it did? It should be a traditional recipe. This

is how they would do it, in my cuisine. That is great. Two

circles. With books it is unbelievable because it is a great

opportunity. Each region has its own particular pie, similar to the UK.

Every region has its own pie. Cook it for one hour, very slowly, then

you put it in the fridge. I will get that one out. It reduces and reduces

down. This is what we end up with. Great. Would you like me to do a

little salad? Yes, with the fennel and the lemon. We saw James and his

gadget there from the shopping channel, do you have them in France?

We have some but I have never seen them. It must be a chef 's thing.

Have you heard of the one footed slipper? No. The one footed slipper?

I bought one. I did actually buy a solar powered Bluetooth and Robin.

It blows in the dark for the garden. It scared my dog so I gave it to

Chris Evans for Christmas. Look at this pie. I will put some spice on

the top. A bit of paprika. We have got some mint, a bit of lemon.

Looking at your book, which would be your favourite, I love the old

Looking at your book, which would be classic pies. My first book, I love

all my books. Happy with that? Yes. Let's go in the oven for half an

hour. We have got a little fennel salad, fennel, mint, lemon juice,

oil. Makes this together. -- we mix this together. I will get you a

little tool to get it off with. Anybody wanting to visit your leg of

the woods, Paris, what is the name of your restaurant? It is Villa nine

Trois, in the suburbs. Give me a call, I have my reservation book in

my office. Chris Evans has just text in, I did actually give it to him

for Christmas. The fennel salad. You can serve it, there you go. I am

sorry there is squid inside. Is it a first for you, something like this?

I have had a twist on a fish pasty but not a squid cooked down for an

hour in a case like this. You usually have it as an aperitif in

the South. I will try some squid to start with. It's so tender. We need

some wine to go with it. We sent our expert to Battersea in south London.

There is nothing I like better than a good pie, and the squid pie is

proper food, it warms the heart and feels the belly. Quite a complex

array of flavours. It is a dish that speaks of Mediterranean France, best

to stay local with the wind. I opened a whole section of reds,

whites and rose wines. What really opened a whole section of reds,

hit the nail on the head was the local Sunkist whites. This longer.

Quite. I found this an absolute bargain, the white coat to Rome. --

coat around. There is a tendency to think of the South of France in

terms of red wines but you can find some great value wines, understated,

thoroughly gastronomic style. It is quite understated, delicately

scented. It will not overwhelm all clash with any of this rubbish --

the fabulous ingredients. Succulent and sturdy so it will not get lost.

It has enough freshness to work with the squid and monitors, unsavoury

element to tie in with the olives, but most importantly it is all about

a rich, generous texture which we need to work with the pastry,

paprika, and the reduced sauce. It is an inspired take on a classic

recipe and here is a delightful southern French wine to go with it.

Another great choice. It is great choice, I am from this region. Peter

has made this as well. It proves it, fantastic combination. His pairing

is spot on, brilliant. What about the squid? I would never go for that

at all but I want that again. Delicious. Let's get back to the

Great British Menu. Time for the main course, Maryellen

is up first with her dish. She is serving different cuts of goat with

cauliflower and a quirky lasagne. It has got comedy in the name but

otherwise it is another serious take on the brief. She starts her plate

off with cauliflower interested goat loin then begins to assemble her

lasagne with pearl barley at the bottom. Look lasagne sheets, goat

shoulder, and barley grass. She then scatters the plate with roasted

cauliflower, dots of cauliflower yoghurt, and tops it off with some

goat gravy. It is very intriguing, what is the

egg white stuff? It has got a cheesy smile so I think it is goat snuck

egg white stuff? It has got a cheesy lasagne, you are not just getting

the gate, you are getting the kid as well. This is fabulous food. The

weight they married together, but the brief, humour, that wasn't very

funny. If this was put down in front of a may I would say, are you

kidding? Next up is the prehistoric beef

dish. He is hoping to put his losing streak behind him with his Longhorn

beef dish with clay baked potatoes, oxtail and slow cooked beef cheek.

This screams of beef, fun, gastronomic, such a well factor .

Next his onion consomme for his noodle pots, fossilised salsify and

barbecued beef than that. -- fill it.

Oh, my goodness. It looks like a brontosaurus's graveyard. It is a

little pot. These are funny. Keep it going. This is the best looking dish

I think we have ever had on. The salsify that looks like a stick,

potato which looks like a stone. They are really good potatoes. A

Filatov beef, beef cheek. This is a hunter 's delight. This is beyond

delight. Outstanding. The meat is absolutely gorgeous. The amount on

-- of endeavour he has put into every single element, I love it. It

feels like an event. I feel like I am an extra on the Flintstones. Feel

gave this dish ten out of ten and he was absolutely right. Dessert is yet

to come. Mary Ellen is making a dessert that looks like a garden.

This is lovely. Mary Ellen starts the trifle with a

layer of almond sponge. Soaked in camomile juice and adding delicate

apricot. This is made with wine and tea.

She places the trifles in the camomile lawn plates. Before

finishing off the come post happy trifle with camomile custard.

Then the edible soil, made with cocoa powder and powdered almonds.

OK. LAUGHTER

Well, she's gone one better than the bath, I think.

I love the little sponge, the cream, bath, I think.

it is delicious. This is a beauty. bath, I think.

This is a very, very unusual pudding. I have never had anything

like it. A lot of thought and technical skill has gone into this.

It has been held back a bit. A little too polite. I agree it is

delightful. It is like an English trifle. I think that is lovely. You

see more and more as you go down. It is lovely.

I have finished mine. I am eed easting like a pig.

Last up is Aidan and the sweet burger. A high-risk dish that

received four points. It could see him fall at the final hurdle. The

pineapple burger goes on to the tray with a tuile and bun and last but

not least, his pineapple ice-cream chips.

OK. We have got a pudding here, or is it

another first course. Has it put a smile on your face?

Absolutely. What are the chips made with? With cocoa nut. You have to

give him ten out of ten for trying. It is really a little sweet, though.

What do you think, Matthew? Well, actually, the flavours confuse one

another. There is too much going on. Cooking complete, all of the judges

consider their final scores while the chefs wait.

We have done the maths. We better get them in.

Aidan, it is like welcoming back an old friend. The fourth time. I think

you have both nailed it. There have been a couple of tens. That is an

unusual score for us to give, but there has also been a five and a

four. Any way, it is a competition. There can only be one winner.

And the winner is... Aidan. APPLAUSE

Well done, Aidan. Next week it is the turn of the chefs from the

north-east. Now, time to answer some of your foodie questions. Each

caller helps us to decide what Shelley is eating at the end of the

show. First on the line is Barbara from Essex. What is your question? I

have a recipe from James Tanner. I have tried to make it several times

it is for toad in the hole. It is always soggy. Can you tell me why p

D may be the container. Also, rest the batter. Very important to have a

very hot tray. Pour it in, don't be tempted also to open up the door.

There must be room for it to lift. It cannot be exacted in a tray. Or

it will get soggy. Or change your recipe to a

Yorkshireman's! What dish would you like to see, food heaven or food

hell? Food heaven, please. Jane, what is your question for us?

I have a lamb from the butcher's today. I never know what to do with

the breast. Do you have breast of lamb? No, the

whole lot. The whole lot? ! Wow! Stephane, that

is up your street. What are you doing with the breast of lamb? You

can make a marinade with honey, soya sauce, garlic, cumin. Leave it in

the fridge for 24 hours, then put it on the grill.

Just simple. It would be great like this.

We are all coming around for dinner. What dish would you like to see at

the end of the show, food heaven or food hell? As much as I enjoyed

watches Mistresses, it will have to be food hell.

And we have Viv, what is your question for us? My dad bought me a

kilo of plums. I would like to know what to do with them. Some ideas? I

have loads of them. What do you do with the plums? Fantastic, take half

them. Cook them down with butter, sugar, vanilla. Do a compote. It is

a rough chutney. Do a sweet pastry tart shell. Put in the jam, as it is

at the bottom. Do a frangipane mixture with butter, ground almonds,

butter, eggs to bind and then dot the plums in the mixture.

Sounds good to me. What dish would you like to see at the end of the

show, food heaven or food hell? It has to be food hell, sorry! Chris is

show, food heaven or food hell? It with us, what is your question for

us? We have some vegetables that are going soggy, it is sorrel. We don't

know what to do with it other than soup. What would you do? I would get

shallots, chop them down, white wine vinegar, reduce it until it is

almost gone. Add cream. Or butter, drop in the sorrel and do it with a

poached piece of fish or a skate wing.

It is classic with salmon in France? Yes.

What dish would you like to see, food heaven or food hell? I'm sorry,

Shelley, food hell! And Roger, what is your question? We have about six

pounds of figs. There are many of them around. What are you doing with

the figs? Great. Some jam with the figs. Do it with the same weight of

sugar and the figs. Vanilla. Cook it over three hours. That is it. You

have figure then for the whole year. They are great wrapped also with the

speck, the thin bacon. Or a pancetta. Something salty.

And there is a put that together with it with the figs and pancetta,

that is fantastic. What dish would you like to see, food heaven or food

hell? Food heaven! It is looking good.

Right, the omelette challenge. We have Gennaro in the middle. I

doubt that time. I didn't think anyone could beat Mr Rankin. So, the

usual rules apply. A three-egg omelette as fast as you can. Have

you been practising in Paris? I don't have time! Ready? Three, two,

one, go! Somebody has been practising! That

was determination on your face! I wanted to get back on the board,

James, to be honest. You are not on the board? You have

disqualified me three times in a row.

That is a shame! Stephane? Yes... Pretty good.

Where do you think you have come? The top? No, in the middle.

No, bottom. Near it. 33. 84 seconds. That puts you there.

That is good for me. That is OK.

I can confess, that is an omelette. Great! Right, you did it in 34. 52

seconds. That puts you about there... Next to the legend that is

Mr Pierre Koffman. A good place to be.

Will Shelley get her food heaven or food hell? The chefs will make their

choices whilst you enjoy a couple of classic recipes from the brilliant,

Simon Hopkinson. He is making a favourite of mine, sticky toffee

pudding, but first he is kicking off with a classic salad Nicoise. Enjoy

this. France continues to inspire my love

for food and cooking. In the south, a remote harbour town

produces a small fish that packs a huge punch.

I love anchovies. They are essential to my salad Nicoise. I have been

making this salad for over 30 years. It still excites me. Trust me, make

it once, you will fall in love too. For the dressing, mix garlic with

fruity olive oil. Then curtain up for the rest of the cast. Firstly,

fat juicy tomatoes, core them then slice them. Make sure that they are

peeled. You want the sweet juicy flesh to easily mix in with the

other ingredients. Friends that know me well know how angry I get about

that bit left on a bean? Why not take it off? The bean is done. I am

not a lazy bean picker. I am fussy about how I cook them.

Good food is about the details. Three minutes in boiling

Southamptoned water. Plunging them into the iced water helps them to

keep the colour. Perfect eggs? This is how to do it.

Put them in cold water. Bring to the boil and switch off the heat. Put a

lid on and leave for four minute, exactly.

The eggs! Ice cold water stops the eggs cooking. It gives a runny yoke

that is impress I have -- impressive and looks gorgeous in the salad. It

is tips like these that make the salad look great. Now for the show.

Put on the capers, most supermarkets have them. It must be a black olive.

Pretty olives. If you can, hunt down small fresh artichokes. They give a

lovely texture to the salad. This is fun. I tell you.

Herbs are so important too. I am using chervil. You can use parsley,

but please, put in basil. It is essential. Now, for me, the most

important part. I could not make this dish without the anchovies. A

little vinegar. Not too much. A trickle.

Now I will cut these into the salad. I don't want to waste any of that

lovely, lovely yoke. Add the garlic dressing.

So, it is stir time. It is a very clever salad.

It is all about fresh and sweet and oily and salty. Every component is a

star, but this one gets dressing room number 1. I have always had a

sweet tooth. I try not to indulge it too often. But now and then I feel

the urge to treat friends to a desert I think is irresistible.

Sticky toffee pudding, made the traditional way. I don't know

anybody who doesn't like it. It is sweet, luscious, the most important

ingredient to get this pudding tasting like it should state. So

come in boiling water for five minutes. -- soak them. Drain them

and keep the liquid. But all these ingredients into a food processor.

I will put a tiny bit extra in because I love it so much. Finally

add the liquid from the dates. It looks a mess at the moment that it

tends into the most lovely golden looking batter. It is quite nice and

smooth. You can still see the dates. This is that gas Mark four. I am

going to do something which is an idea of my own, it always rises more

in the middle Monica side. -- more in the middle. Because I want the

surface to be flatter than this to take the toffee topping I just

remove, I note it doesn't look very good, it allows the sauce to cover

without bits of this bunch sticking through which would scorch under the

grill. For the sticky toffee topping. Double cream. Molasses

sugar. Lovely dark treacly sugar. Slightly salted butter. Melt all the

ingredients together and keep staring until it quietly comes to

the boil. Pour over in one go. Under the grill. Until it is bubbling and

sticky. For even more of an indulgence I

make an extra butterscotch sauce to serve on the side. That is ready. No

calories in this pudding at all. Here it comes. Sticky, sticky. Here

goes. The Cook spoke, the light sauce, or

it around like that. Called Green. You wouldn't think so but it is

surprisingly light, almost delicate. I personally would have some ice

cream with that. Another great recipe. Next week, and it is time to

find out whether it is food heaven or hell, chocolate in a chocolate

mousse cake with blackberries which are everywhere at the moment.

Wonderful dessert. Look at that, it is a monster. That could be

Singapore style with garlic and ginger, sticky crap. What do you

think, it was down to them? They want the crap, I know they do. That

goes. This is hot and spicy. That is the

way to make it appealing. We have got the sugar going in. We will

reduce this down to make it nice and sticky. You eat it with your

fingers. Big chunks of crab. You have just got my shirt. The whole

lot gets put in here with ginger, garlic, chilli. This crab is

fantastic, was caught from the Isle of Wight.

Plenty of ginger. I am going to stand well out of the way. They are

brutal. I don't know if you have stand well out of the way. They are

been to Singapore, Hong Kong. If you had liked crab you would have had

chilli crab, the ultimate street food. They sell the citrus drink as

well which they sell in a bag. Yes, we have got it as Mark it is all

well which they sell in a bag. Yes, over me now. You are just covering

me. That is why they chose it, so they can make a mess.

This is hoisin sauce. Some ketchup. We will reduce all this down because

I know you don't like garlic as well for top --. You have Singapore crab

which is sticky, in Hong Kong it has normally got fried garlic and onions

over the top. Lots of garlic and onions. We will take the garlic

pieces like this. Just take a little bit of this. A bit of oil. Hoisin

sauce is made out of soya beans. The rate of garlic. -- a bit of garlic.

Chuck the rice in, a bit of sugar. A bit of lime. We will bring this

all together. You have got this spiciness, stickiness. You have got

this chilli and everything else. You can reduce this down into separate

pans. I will transfer it over there so it starts to reduce a little bit

quicker. The garlic will be fraying off nicely. -- frying. Garlic chips

in oil. In Hong Kong where I had this they pile mounds of fried onion

and garlic. My mother is Anglo Burmese. There was a lot of that in

Burnley 's cooking as well. -- Burmese. We reduce this down, that

gives it the stickiness. That is the key to this. You have got to be

patient. Not that you are ever going to do this. If I am ever going to

eat it it is when you guys have made it. I don't know if I can reproduce

it. Garlic, you don't want to burn. Coriander. The crab, it is finger

food, chuck it in the centre of the table. With the show and everything

like that. When you have it over that you have a beard. -- bib. Pour

this over the top. Starting to get a bit stickier. All starts to come

together. But the entire lot, throw it in. It is the ultimate... Isn't

it bits you are not supposed to eat. I have taken them out. They go in

there. Hopefully start to bring this all together. It smells amazing.

Coat this in the sauce. The more of this and bring it all together like

that. Just poor that -- just poor that over. A touch of lime over the

top. A bit more. You have got that, we have got some rice, then this

fried garlic for stop it looks spectacular. You just order, it is

all to do with the size of the crab.

We just take our garlic chips and sprinkle over the top. Fried garlic.

A lot of garlic. How do you do that with advice? Just pick it up. I have

got to be if you really want it. That bit looks good.

We have got a 2012 reasoning from Digesting. -- majestic. I bought two

crabs this morning to make tonight. Fantastic. Are you converted? Maybe.

I am mourning the loss of my chocolate cake. You wouldn't

normally have it with rice. Really nice. With this one it is perfect

for stop -- it is perfect. I personally wouldn't have the rice,

just a big bowl of that and a big pile of water. You have just

launched it all over the floor. Thank you to James, Stephane Reynaud

and Shelley Conn. It is your birthday. You get to take the

chocolate cake behind you away with you for stop --. Thank you for the

wine choices. All of the recipes are on our website. You can catch more

top dishes tomorrow morning. Have a great weekend.