21/11/2015 Saturday Kitchen

It's time to welcome in the weekend with our 90-minute

I'm joined by two of the country's very best chefs today.

First, the Frenchman with a couple of Michelin stars to his name

which he hangs above the door of his Mayfair restaurant, Hibiscus.

Next to him is a chef who also has two Michelin stars but he spreads

his across two different London restaurant, Arbutus and Wild Honey

Morning, James. Claude, what are you cooking? I am doing an artichoke

salad and burrata with you can do with ham, onion, nice and meaty.

Serve with a nice bordelaise sauce. The burrata is the cream. All the

richness with the fatness and cream of the burrata. Anthony, something

different from you. We have only had one of these on the show in ten

years I have been doing it. A bit different. Very English. Crisp ox

tongue with crisp ox tripe. Oyster mayo and salsa verde. It's your

twist on beef and oysters. Exactly that, James. Delicious. Two

different dishes from our chefs today. .

And today's vintage recipes from the BBC archive come from

The Hairy Bikers, Mary Berry, Antonio Carluccio and Rick Stein.

Now, our special guest may have been waltzing, sambaing and tangoing

her way through the current series of Strictly Come Dancing.

snow forecast it's her day job as the face of BBC weather that's

Welcome to Saturday Kitchen, The BBC's very own ray of sunshine,

APPLAUSE Great to have you on the show. Nice

to see you. I did say when you first told me you were on strictly that it

was hard work. It really is. Good fun, though. What's happening out

there? Temperatures are all over the place, what's going on? We have had

a change of air mass basically to more maritime, it's coming down from

the Arctic, we are pulling in cold winds, really gusty winds, as well.

The cold air is coming our way and there is a significant wind chill.

Is it going to get worse? Well, no. It's not? Not today, it's going to

get better today, sunshine and wintry showers across the west and

east and it will be cold by night, very cold, especially Sunday night

into Monday. It's like having our own weather channel here! I am going

to cook you food Heaven or hell. It's up to chefs and some viewers to

decide what you will be eating for either of those.

Food Heaven, what would it be, what would you cook more than anything

else? I have simple tastes. Something like steak, well done.

Well done? No blood. Maybe some mushrooms, that would be lovely. How

with you with ox and tripe? Ox tongue! When you see it, it's huge

and it belongs in an animal! What about dreaded food hell? Ox tongue

is up there! Something like squid and I will eat broccoli but I am not

a huge fan. What about squid and broccoli together? I used to like

you, James! It's either steak or squid.

For food heaven I'm going to make Carol, steak with a few other

I'll serve the steak well done for Carol along with sauteed wild

mushrooms, crispy deep fried onion rings, mashed potato

and, finally, a rich, red wine sauce.

Or Carol could be having food hell - squid.

And I've got something Chinese in mind for this.

The squid is quickly cooked then added to a sauce made with black

beans, vinegar, soy sauce, chilli and ginger.

I'll add broccoli and French beans then serve it with egg fried rice.

That sounds nice without the squid. And the broccoli and everything

else. But you'll have to wait

until the end of the show to find If you'd like the chance to ask

either of our chefs a question A few of you will be able to put

a question to us live And if I do get to speak to you I'll

be asking if you want Carol to face You can also send us your questions

through social media by using Hungry? Yes. This is not... The ox

tongue is later. This is artichokes on the menu. With you in about eight

minutes. First we have the genius that that is Claude Bosi. What are

we doing? Salad of artichoke with shallots and ham. Something very we

do at home. You want me to do the sauce really for this one? Start the

sauce. Chop the shallots not too fine. I will do that. I will prep

the artichoke. You say this is sort of rustic really this one.

Not too small, don't want them to burn too quickly. Want them to give

the flavour a bit. For anybody that doesn't know about your restaurant

there is not many restaurants in London that hold two Michelin stars,

you are part of an elite club really. Yeah. You have expanded a

little bit. You have something really special happening since you

were last year. We expanded the chefs table. There was a room we

find, we didn't find it, it was on the plan when we bought the place!

We decided to change the room for a chef tables private room. It's very

popular. I have one of the chefs cooking in front of them. Up to six

people. You get a - we find people love it more and more knowing

exactly what happens happening in the kitchen. Do you cook in front of

them or one of your chefs? One of my chefs will do it. I have a couple of

head chefs and one will go downstairs, we go through the meal

to make sure everything is OK and they're on CCTV, not dancing on the

table! This is an idea that's based on one of your lunch dish this is

one. Yeah, it's based on lunch we are doing. We serve it with snails.

But I thought on telly it will be too much of a risk. Carol was about

to disappear at that point! The taxi is on standby!

We say let's do the artichoke, bang in season now. Great quality. People

don't eat so much of these in the UK, don't understand why. They're

difficult - people think they're difficult to prepare and cook. These

are simple. I will never use a peeler in a kitchen but at home it's

easy. Just peel this. There is no, what you call it, the fur? The

larger one has the choke. They are young. You can eat them like we are

going to do now in salad. With the shallots. Now this is the bit that's

going to go with the ham. That will go in, give it a bit of a kick. Do

you think artichokes are as frightening as tripe? You would

think so. I was brought up on tripe and stuff like that. I like it. It's

not until you try it, it's one of those things. Once you try it, it

tastes really good, Carol. I will take your word for it. I will be

trying it later. When you talk about tripe, talk about boiled in milk for

hours. It's actually fantastic. We have some in the sauce, I have some

thyme going in here. The shallots. The same amount of ham. Sweat them

down slowly. I am going to cut the artichoke. Then the red wine that

you are using. The onions are in here with a chunk of garlic in the

skin. The skin will protect the garlic. You don't want the garnish

to burn. You are going to pass the sauce at the end, it's not much of

an issue. You are thinly slicing these. A good thickness, you want a

bite. I have been to your restaurant, I have to say I have had

one of the best meals in my life. Where do you get your ideas from,

you are constantly busy but the ideas you have got, they're not

whacky but they're unusual ideas. I base on a lot of classic dishes.

Like bordelaise sauce with snails, it's something classic. You get

dishes going through the old books, always but people forget about it. I

like challenging myself. I am not here to challenge people but I like

giving something a bit different. That's the idea of it. Right, what

ham are we using? This is like a good cooked ham. You can use like

just a nice organic ham. I remember one of the first times you came on

the show you made a pork pie and blitzed it in a food processer. Yes,

I did. The whole thing! We made this amazing two Michelin star pork pie

and you chuck it in a food processer. You have to make it

properly with the Ely and everything if you want -- jelly and everything

if you want all the flavour. First time at the restaurant, what's wrong

with that pork pie? Nothing, it's perfect. I love watching you chefs.

You never measure anything or weigh anything. It's a bit of this and

that. He do because he is pastry based. Remember if you would like to

put your questions to our chefs today you can do that by calling

this number. Calls are charged at a standard

network rate. I have some chives here and some chopped chervil. The

ham and shallots together with my favourite ingredients, butter, just

to get the flavour. Some thyme in it. People have this thing about

Michelin star restaurants being expensive. It's a misconception.

With all Michelin star restaurants now people see them differently. The

diversity of the Michelin star now. You don't have to stay two hours at

a table. It's not necessary. People come for lunch and say we have 45

minutes. We have to feed them in 45 minutes, that's the way people are

at the moment. They want to be in and out. You were saying about the

snails. Snails you use are not French snails, they're from the UK.

English snails. You see that, that will be seasoning. That's for the

artichokes. I am going to start them. Some oil? Yes, please. You

reduce that dawn and pass it through a sieve and end up with this here.

We will add a touch of sherry vinegar, I believe. To get a bit of

acidity. What is the criteria for having a Michelin star, how do you

get one? I wish I knew! I wish I knew this. A lot of people ask, I

think you need to be... Consistency. Consistent in what you do. That's

it. I never think to open a restaurant and say I will have two

Michelin stars. You just cook, do what you do. It comes naturally

with... Is that the stock? Yeah, that's the stock. I think it's

consistently good food. That's it. That's the hardest part. People

think sometimes - you have to be consistent, Monday to society. And

make sure you get everything the same. It costs a bit of money to eat

in our restaurant. Lunch is cheap. Dinner is a bit more expensive.

People have an expectation. Tell us about this burrata. We will prepare

this now. I will finish the sauce. Finish the sauce with a tiny bit of

sherry vinegar. Yeah. Want that cream to stay in as much as we can.

It's mozzarella with cream really. That's it. Black pepper. We want

this before any seasoning. It's going to be ready in two minutes.

You have about 30 seconds! Come on! All right. A minute-and-a-half then.

Thank you very much. We have to be fast on this. A little bit of oil. A

bit of olive oil. A pinch of salt. We will use the ham. To finish. I

will switch this off. Put the ham in in a bit. This is beautiful rich and

creamy. That's what we want. The sauce is ready. Where do you get

your UK snails from? Herefordshire. Tony, he look like a snail actually

the guy! He is a really nice guy. He is looking more and more like a

snail. Black pepper. That's it. A bit of herbs. A few herbs and a

mixture of chives and chervil in there. It's ready when you are. I am

now. There you go. You have to reduce that sauce for a

good half an hour. Yeah, good stock. It will take a bit of time to make,

but it's ready. You can buy stock from the supermarket now. There is

your sauce. The butter, you have to give it a bit of shine. Fantastic.

This is a bit bitter. It goes very well with the artichoke. Give us the

name of this dish? It is artichoke salad with a boredlaise sauce. How

good does that look? Fantastic. Smells delicious. Absolutely. Have a

seat over here, Claude. It looks fabulous. Tell us what you think.

Dive in. Dive in. The lovely creaminess. Just watch the snails

under there. Delicious. The sauce is amazing. Mm.

Susie to The Cotswolds this week. ! I'm here in Gloucester, famous for

its cathedral. Before I choose the wine I'm going to take a look

around. Claude, when it comes to artichokes,

I normally avoid all red wines shall as they can cause a clash with

tricky ingredients. I usually go for a fresh crisp Italian white like a

Soave. But this time bus it comes with a red wine sauce I'm making an

exception and I have gone for a red. And it is Montepulciano d'Abruzzo

Grifone Montepulciano d'Abruzzo Grifone. Fritly. The wines to avoid

here are those which are heavy and tanic. This is a much lighter,

fruitier style of red. That rule applies even if you are using a more

full-bodied red in the dish. Light Italian reds like this Montepulciano

I find very good if I want a simple-style of wine. It has lovely

red cherries and plummy fruits and super for matching with the red wine

sauce and also with the ham there. It finishes on a fresh, tanningy

note. Perfect for matching up with the burrata and that star

ingredient, the artichoke. Claude, I have done something quite unusual, I

have picked a red wine for an artichoke dish but I think if with

you wonderful recipe, this is clearly a winner. I hope you enjoy

it. It certainly is, a bargain, I think. Yes, fantastic. Happy with

that? Yes. Great with cheese. Lots of flavour there, simple but great.

Coming up, Anthony has a challenging alternative for meat Loves what are

you doing? Crisp ox tuning may nation and salsa Verdi. I will love

it, but will Carol? nation and salsa Verdi. I will love

it, but will Let's head off to Vietnam now to

catch up with Rick Stein who's He's off to the market but first

he's doing a spot of sight-seeing. And so to Saigon and Ho Chi Minh

City are city as it is called today, I suspect to tell the people in the

south of the country who is the boss but most people I met still called

it Saigon. It was here that one of my literary heroes got a great deal

of inspiration, Graham Greene. In fact, in this hoe teshlings the

Majestic, he knew inside out. It still clings to that time when it

was full of French officers smoking and drinking wine as if they didn't

have a care in the world before the French were defeated and left the

country. But the hotel still lives on.

The hotel have very kindly let me look around the room where Graham

Greene stayed. I stayed for a long period of time, I guess. Wow, he

certainly didn't slum it. Look at that. But we know he didn't, he was

afterall a novelist and not a journalist and all the journalists

were down the road in the Continental hotel at half the rate

he was paying here. That is lovely. I guess that's the desk at which he

wrote part of The Quiet American. It is the best way into his melon

Connick world which is so beguiling to us fans.

And there is a book of essays, a piece I think sum-up why people

become travel writers, journalists or indeed why they make television

programmes. It is wonderful. Writing is a form of therapy. Sometimes I

wonder how all those who do not write, compose or paint, can manage

to escape the madness, the meloncolnia, the fear this is

inherent in situation. Man needs escape as he needs food and deep

sleep. I'm really I met Cathy, a real

foodie. She's Vietnamese but was born in America. California

Vietnamese, would they find this market strange or very familiar when

they walk through it? Definitely not all of the loudness, I guess. But

definitely the products are very familiar, and the produce but there

is no bargaining in California. That's probably unfamiliar. She told

me peopler here eat little and often. This is a lunch time snack.

You are looking at scrimp on a red of noodles. Do you think this makes

people living in California, in the States, to want to come back to

Vietnam to live? Definitely to visit but not to live. In the States you

have privacy and front doors. A front door. Quiet. I think it is

hard to give up. The sort of thing we take for granted. Yes, that's

true. Obviously, the yearn for the food. Do you think it changes, the

Vietnamese food, in California? I think the flavours are very

accurate. The Vietnamese are pretty set. I mean this is the dish and

this is how you make it. If you mess around with little things, they'll

probably say - no good, no good. Yes, like my grandparents are very

stringent in what a dish entails and what not. I could have chatted to

Cathy all afternoon. In fact I have never heard anyone talk so well

about food and how it links us to our families, friends and culture

and it really does. Kathy told me about this Vietnamese dish which her

mother cooks regularly in California. Well this is gut braised

in orange juice and star ain Serbs. One of the things I didn't -- orange

juice and star annise. I didn't know where this came from.

This is a very considered dish. I'm actually sauteing this dub for quite

a while, about five or six minutes. -- this duck.

a while, about five or six minutes. There is so much FA I want to get --

there is so much fat in it. I want to get it all out. If you leave it

in the dish, it would be very nastly fatty. I'm going to use plenty of

garlic smashed and dropped on to the duck pieces and a lot of sliced

ginger. So important. fatty. I'm going to use plenty of

garlic smashed and dropped on to the duck pieces and a lot of sliced

ginger. So important. Instead of a meaty stock, put in plenty of fresh

orange juice, but not enough to completely cover the duck pieces and

a good couple of tablespoons of that very important fish sauce. Half a

dozen star an ease and three or chillies and lemon gross which you

must bru.s take that you swine. It is only there for flavour. Sugar and

a pepper. A gentle stir and let it simmer. If it was a Veet nap ease

duck it would probably need to cook longer. It would be tougher and have

less meat than the ducks you buy at home. Some pieces of spring onion

for the last ten minutes would finish it. To say this dish was a

revelation is an understatement. These are the flavours I went to

south-east Asia to capture. Dishes you would not find back here in the

UK. The sauce will need to be thickened with some cornflour and a

bit of water. If you just cook one dish from this series, make this

this one, trust me. It takes like a duck a l' orange

oriental style. It is coming down with the sugar and there is a back

taste of the spices, you could serve that up in a Western restaurant and

not say it was Vietnamese, really. If any of you do have

a go at that recipe this weekend, Now, normally I cook something based

on Rick's film but this week with the weather looking pretty awful

it's the perfect excuse to stay This should be ask the land's

national dish. I called it a scone but Carol calls it IN A SCOTTISH

ACCENT - the scone. ! Would you like a Glaswegian kiss for that one.

We take the lemon, squeeze it in here. It is like an instant jam. Mo

conventional. I take some strawberries. I still can't believe

I have soft fruit in my garden. They still exist in my garden. Maybe not

after the snowfall this morning but it is unusual this weather, isn't

it? No. But you are kind of right. What has been unusual is that it has

been so mild of late. The weather we are getting now isn't as unusual

because we are heading into winter. It is unusual for us to see snow in

London first thing in the morning at this time of year but it is not

across northern England, North Wales and also Scotland, of course. I'm

going to start the scone, which is flour and butter, the tips of the

fingers. The coldest part of your hands. The rub the butter and flour

together. That's why, I always think your grandparent's cakes and scones

were better, because they used it make them by hand. You rub the

butter and the flour together. But my gran used to do this and wash

Coronation Street. Sorry, we are on the BBC - EastEnders.

We'll incorporate the baking powder, sugar and milk. That's

businessically it for nice scone mix. When you first started, you

didn't want to be a weather girl, did you? No, I love it now. It is

the best thing I ever did. You wanted to be a Blue Peter presenter.

Yes, when I wanted to be a Blue Peter presenter, I was a girl and I

wouldn't have said boo to a coo, I was so shy. You were shy! I wrote to

the BBC and I said - I would love to be a Blue Peter present. They said

get a degree and come back to us. I did and I still wasn't a presenter

then but I spent so much time in the Blue Peter garden as a weather

presenter, probably more than the Blue Peter presenters themselves.

That's a mouthful to say, Blue Peter presenter. Right, I need this, with

the egg yolk. Were you bored with that story, James? Carol, it is all

about multitasking, you see. You have some interesting facts don't

you, about the scones. Right, you probably remember this, in 1880 it

was a big thing... What do you mean I remember it? It was a big thing to

get dressed up for afternoon tea. You put on your best hat, lovely

dress and gloves. If you were in the oar stock crasscy you would sit down

and enjoy your afternoon tea. Wear your pink shirt. Yes. Which has

mixed reactions on social media. People having to delve into their

channel and alter the colour adjust respect. Well I thought it just...

It looks lovely. Well, black, grey, I thought I would cheer people up a

bit. He's been working with Jason! I have his fashion sense, as well. We

have, it's particularly bad all these storms. I did reading last

night, because it was funny. In America they have amazing names

after the storms. It only started turn of the century we started to

name these? It was an American organisation that started to name

them. For the British ones and Irish ones this is quite recent. It's done

on impact. Sorry to interrupt you. This is where it goes wrong. I think

that you need to name them. You need to be in charge of naming them, not

everybody else. The Americans have Mitch, Katrina. Paloma. We have got,

listen to this, Nigel, Steve and Wendy That's what happens when you

are not involved in it, Carol! You need to do something. What's going

on? You have just offended everybody called Nigel, Steve or Wendy. I have

not. It's hurricanes, know what I mean. In America they're hurricanes,

for us they're storms and they're done on impact, and it's boy, girl,

boy, girl and alphabetical order. In America they're different and

they're done on hurricanes. What classifies a storm or hurricane?

What has to happen? Gol jib! Well, they're all storms of sorts --

golly! The sea around us isn't warm enough to sustain the life of a

hurricane. Never say never. In our lifeTimes, I should say. We don't

have long until we meet the tomb! In America it's different. They have

got warmer seas. For example, the Gulf of Mexico where a lot of the

tropical storms go to they can sustain the life but as soon as they

hit land they lose the source and dissipate. For us we have good

old-fashioned storms. They don't have a tropical element necessarily

unless we are getting remanents of a hurricane from America. But it's a

dead one then, it's not a hurricane. Is this going to go on for long or

not? You say not, but is it not? Are we in for a white Christmas? If I

knew that I would be off to do the lottery. I told you, never ask the

question. It's all about timing. Ask me on Christmas Eve and I will tell

you. Even better on Boxing Day! At the moment we don't know just yet.

You don't know? Not yet. It's too soon. I can tell you what's

happening next week. You set up this... I was read being this

yesterday. The BBC weather watchers. Yes. What is this? This is really

good. This encourages, it's a club and it encourages everybody to take

part in telling us what the weather is where they are. It's an inclusive

thing. We have got observations from all over the UK and pictures sent in

from all over the UK which we verify according to the weather. It's not

just random pictures sent out. It's a great way of building up a picture

of what the weather is doing where you are now. It won't replace the

forecast because it's very much a now-cast. It's people going outside

and doing that? No, it's not. You doubting Thomas! It's nothing like

that. Don't listen to James. People go out who are interested in the

weather and maybe recording temperature and humidity, because

people have weather stations in their gardens, for example, and it's

where you are. You have seven seconds. Go on. To finish that

sentence. Have you got a microwave? Microwave! The key to this is the

round cutter, turn them over and cut them and bake them and they don't

topple over. Pop them in the oven. They bake for about 10-12 minutes.

This is like Blue Peter, and one you made earlier! It always comes back

to Blue Peter. We made this about 3.00 am this morning, it's the time

you start work. Yeah, every day. Do you put jam on first or cream? I am

not starting that debate. I have already upset Nigel and Wendy and

everybody else. I am not splitting Cornwall and Devon, no way. I get

over grieve over this shirt this morning. I -- grief over this shirt

this morning. Butter, jam and cream? Do I, yes! Do you watch this show? I

love your localary recipe. I have been asked whether I want to do a

localary cook book. It's not going to happen -- a low calorie cook

book. You need somebody like me. It's yin and yang. This is what

happens with the jam. Once it's cooked, this. Then you put a little

bit on. A little bit? Look at this! And put this on. We need to build

our fitness up after strictly. I did tell you how hard it was. You did.

You don't realise, I was doing a full-time job and going and training

for about seven or eight hours so I lost weight. The minute you stop,

who has time to exercise for seven or eight hours a day, it all starts

creeping back on and looking at these scones with all that jam and

cream, that's another stone right on the thighs. It does look good. I

think the scones should be the same amount of clotted cream for a scone.

It's called balance. Dive in. Thank you, wow. They look fabulous. Is

that Cornwall they do it like that? I don't know. It's one or the other.

Cornwall or Devon. I will do it this way.

There you go. I have been told jam, and cream is Cornwall. I didn't

realise you had butter on as well as the cream. I think it should be the

national dish of Scotland, as well. They're delicious. Only in James'

kitchen. What are we making for Carol at the end of the show? Food

Heaven is steak with onions, mushrooms and rich wine sauce or

squid cooked cool into a sauce with black beens, garlic, chilli and soy

and with broccoli and French beans and he had fried rice. It's down to

the guests in the studio and viewers to decide what the result will be at

the end of the show. There you go.

Right, let's get another of Mary Berry's Absolute Favourite recipes.

But today it's not her favourite but someone else's.

My husband's Paul absolute favourite is Malaysian rice, he would have it

every day of the week. I bet he will be popping in when he smells it,

because you get that wonderful aroma from all the spices. Start the fried

rice by suppliesing two chicken breasts into -- slicing two chicken

breasts into strips. Season and fry on a high heat. There is a real

tendency to overcook chicken and what I do is put honey in the pan

and the honey makes it go golden brown in no time because each little

strip is only going to take about a minute to cook.

I am going to tip that out on the plate.

Now for the vegetables. Add two large chopped onions to the same

pan. I am going to put a lid on that. Let

it partly fry, partly cook. Roughly chop a red pepper and crush three

cloves of garlic. A bit of brute force!

Fry for five minutes. And then add 200 grams of sliced button

mushrooms. I can mix all those together. Now the spices that go in.

I have some mild chilli powder here. I have some curry powder. You can

buy a mixture of Malaysian spices to make this but I just use curry

powder because that's what I have on my shelf. I am going to have half a

teaspoonful of mild chilli powder. Then a level tablespoonful of the

curry powder. I have already cooked 250 grams of long grain rice with

150 grams of frozen peas. Now it's cool I can add it to the mix.

It will fry and become crispy if it's cold. If it's warm, it will be

soggy. So cold rice, cold peas, give it a good fry. Mix it all together.

Add four tablespoons of soy sauce and fry on a high heat until it's

lovely and crispy. Put the chicken on the top to warm

through and fry one egg for each person who is eating.

That's it. It's ready. I will take mine straight from the pan. See what

you think. Delicious. My family have always

loved my cooking and there's nothing they like more than a delicious

pudding. Especially my take on an old

classic. There is nothing more popular than

lemon meringue pie, in my family anyway. It's so impressive but I

have a cheats one. It's simple to make. For the crust, add 12 crushed

digestives to melted butter. I like sugar in that and I will use

demerara sugar, about a tablespoon. That's it and mix that together.

It's all so simple. Some of the crumb crust, I use ginger biscuits

but for this it has to be di guestive. Pour into an eight inch

flan dish and then level it in the middle. -- digestive. Work it around

the sides. I really enjoy this crumb crust and

I find I make it so often because it's so easy. I do think twice about

if you have to make a pastry and bake it blind, it all takes time but

this is very, very quick. There is my crumb crust done,

finished. Put it there just ready to have the

filling in. Add one 394 gram tin of full fat

condensed milk. These used to be in tubes when I was a child and you

used to have this tube and take it out like toothpaste, it was

delicious. Add three egg yolks. Isle going to combine that for a moment

and -- I am going to combine that for a meant and then then it gets

this lovely colour. Next you will need the zest and juice of two

lemons. This is a real show-stopper. Anything with meringue my lot

absolutely love. We often had it for a birthday pudding, just putting

sparklers in the top -- and walking in with it, it makes it special if

it's a birthday. Add the lemon juice and you will notice instantly it's

beginning to get thick. Can you see? It's almost like magic.

Just level it right into the edges like that.

Leave it in the fridge to set and start making the meringue. Whisk

three egg whites on full speed until stiff. And then slowly add 175 grams

of caster sugar. I think that will just be be right.

Let's look at that. I want it to be shiny, standing up in peaks, that's

a perfect meringue. Once the pie has set carefully spread the meringue

over it. And the aim is to cover all the

crumb crust and the middle, as well. So you have to put it on and just

push it to the side. It's not easy. I find it best to go around in sort

of blobs and then into the middle. Press it down. That's it. Now you

can do little swirls all the way around. Make it the sort of same

mountain in the middle. I think that's far nicer than piping. I

think it looks homemade. I love making these little swirls

and peaks. All right, stop playing with it,

it's perfectly all right! Cook at 190 fan, for 15-20 minutes.

Then set aside for at least half an hour before serving warm.

I think it looks very special but I do warn you the first slice is

always difficult to get out. Have a little prayer and hope for the best.

How does that look? I think it looks delicious.

Oh so good. I think everybody's going to enjoy that.

Still to come this morning on Saturday Kitchen Live.

Antonio Carluccio is in the Italian capital of Rome.

He's off shopping for vegetables before heading to the

kitchen to prepare broad beans with Italian cured meat and shallots.

While the country is still being battered

Claude and Anthony will be looking to storm their way to the centre of

our pan and with two such talented chefs I'm hoping to be blown away by

As long we all don't end up having a Barney over it!

You can see what happens, live, a little later on.

And will Carol be facing food heaven, a well-done steak with wild

Or food hell, Chinese-style squid in black bean

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

Are you enjoying those? Delicious. Up next is this course, cooked by

this man. It is a pretty challenging recipe for a few people, I think it

is fantastic. Cooked by this man, Anthony Demetre. Great to have you

on the show, chef. I'm gld chefs were doing this, I was brought up

with this as a kid. It is your take on beef and oysters. What are you

doing? with this as a kid. It is your take

on beef and oysters. What are you doing? #12k3w4r Same as you, I was

brought up on tripe. Unfortunately the smell lingered for about four

days when my mum cooked T first of all, get the tuning on. The tuning

takes a huge amount of cooking. We'll bring that to the boil and

we'll simmer that with some root vegetables and after we will get the

tripe on, which is very similar. Both of these dishes take a long

time to cook. That's the key to T the length of time you cook for Yes,

because it gets the maximum flavour as well. There is your veg into that

one. -- that's the key to it. Tuning is underrated. It is the poor man's

foie gras. People don't know what to do with it. They have it in the

restaurant. It has a poor name. It has been badly cooked and people

don't want to eat them. There is nothing wrong with a good tuning or

a piece of tripe. I think it is the thought of it. The thought of eating

a tuning. Let's -- a tongue. The thought of eating a tripe. I wish I

hadn't eaten so many of these delicious scones. We will bring that

to the boil. Put it on the oven on the top for four or five hours. OK.

The tripe, the honeycomb. The best part of the cow's stomach. As I say,

it takes about four or five hours to cook. That thickness. That looks

like a rug, doesn't it? You just saw that, Carol, didn't you? Carol, wait

until you try it. That is bleached. It has been dressed. The butter will

take the fat off and clean it for you. OK, we have the vegetables in

there. With the vegetables, get nice colour in there, give it flavour.

OK. I'm going to do a little sauce with this. We have spring onions,

celery, I have some roasted green pepper and some cucumber in there as

well. Tell bus your restaurants, they go from strength-to-strength.

-- tell us about your restaurants. They have both got two Michelin

stars each Very different. Hibiscus. Wild Honey in Mayfair, tripe is a

hard sell. In Hibiscus we sell a huge amount of it. I'm doing a

calibration with another company, the restaurant is called Urban

Cottage. This dish is on the menu there, too. You can't escape it.

That's for the tripe. So get colour on there. In there I'm putting

smoked paprika and my secret ingredient here is vanilla. Now the

vanilla gives the tripe a beautiful richness. A real sweet, savoury

note. Vanilla and tripe. Yes. Vanilla, tripe, the spice of the

smoked paprika works wonderful. It is weird, when you eat the kidneys

and liver, it is crazy. It is just the idea to eat the intestines of

someone. In France you have butcher who

purely sell tripe. Yes, they only do this. The one cooking in there is

cooking for six hours, the tongue. Do you have to cool the veg for the

tripe one -- colour the veg? Absolutely. Get nice colour in

there. That will flavour the sauce, the stock, which we will use for the

tongue. In there I'm putting some sherry vinegar and some sherry. Now

classically you would use white wine and tomatoes, but I think with the

vanilla and smoked paprika, the sherry vinegar gives it a

boughtively depth of flavour. -- beautiful. So reduce that away. We

have the parsley and 'em yob going in here with cucumber. In with the

sherry. But a lot of people would pressure cooker this as well. Yes,

you can do. It speeds up the cooking time by at least half. Absolutely

and keeps it moist as well. So, in goes the chicken stock. I mean it is

relatively simple. This, you just pop in the oven, lid on and forget

about it. It is not a dish you have to keep tending to or go back to, or

anything. It is all about the moisture content, not letting it dry

out. That's the key to it. That's ready. Did tongue used to be a

luxury item, I remember in the olden days, you could get it in a tin, and

if I had it, I would cover it in chutney.

! Cover in chutney? ? Yes. That's why you don't like it.

So, this is the one we have been cooking all morning. You will know

when it is ready. The skin blisters and peels off. I mean look at that,

that's just delicious. Ohhhh! That's just delicious. So that is ready.

What I do then, I take it out and refrigerate it overnight. Just to

firm it up. Yes, this calls for pan frying, the ox tongue. We have made

a mayonnaise here, an oyster mayonnaise. Instead of using egg

yolks, you use cooked egg whites. I want the freshness of the oysters. I

don't want fattiness of the yolk. To stabilise t we would use the white.

: You would liquidise the oysters and reserve the juice. As the egg

white and incorporate the oil. So there we have it. A boughtively ox

tongue. Would -- a beautiful ox tongue. Do you do anything with the

skin you take off, put it in a soup? I'm going deep fry it and serve it

to you. As an onion ring. No, just discard that. We have a minute left.

I will use that pan. That's my salsa verde, the capers, cucumber,

parsley, everything else. So, in with the tongue. Bow want butter in

that? -- do you want butter? No, I will use that. I don't want the

butter to burn. What about this then? There is the tripe. That one.

There it is there. So the tripe, that has been cooking for a lengthy

amount of time. You can see, that's just beautiful. Until your fingers

just go right through it, it is done. You smell the sauce, you have

the vanilla, sherry vinegar. It really is lovely. You have tomato in

there? Yes, tomatoes, too. That makes a great dish alone.

Now, of course all of today's studio recipes, including this one

from Anthony are on the website go to bbc.co.uk/Saturdaykitchen.

You are going to prepare that? Now you can see the tongue, it is dry.

It is cooked, yummy. You can see the pieces of the honeycomb there. We

will put a touch more oil in there. Like that. I will look after that

while you get the rest ready. This is the oyster mayonnaise. It kind of

looks like mushrooms as well, really. I think people having a

perception of it. Until you have tried it and when it is cooked

properly, you cannot criticise it. It can be absolutely fabulous. The

great annalcy, it really is, poor man's -- the great annal joy, it is

poor man's foie gras. -- the great analogy.

The tongue in there, the salsa verde.

Anything with tongue, needs sauce, it is quite rich, it is quite fatty,

so it needs a pickle. Chutney. Loads of chutney.

This is what I love about social media. We are getting mixed

reactions. That and my shirt. The salad, you can use anything. Baby

gem would be lovely. You want something crunchy to go with that.

This is what I love about this show. You come in on every Saturday, you

get something different. I love food like this. It challenges people. I

think that's what food should be. We have beef sauce there. You can use

any juice or anything. But a little bit of beef. That will bring all of

it together. Give us this dish's name? Crisp ox tongue, ox tripe,

oyster mayonnaise. Coming to you, Carol, in about ten seconds. Or

quicker now, you have taken it away. Have a seat over here. Dive into

that. Thank you. I will go for the ox tongue first. I

can't believe this is somebody's... Don't think about it. Mm.

You see! Actually, it's much nicer than I thought it was going to be.

Well done. Right, let's head back to Gloucester

to see what our wine expert, Susy Atkins, has chosen to go with

Anthony's tasty tongue. Anthony, I have made your incredible

ox tongue and tripe. I have to say, if I was just serving the meat, I

would certainly open one of those wonderful rich Italian reds,

something like this Nero from Sicily but because we have the vinegar et

and oyster mayonnaise, I have gone for something more mellow and

medium-bodied. Extra Special Cotes du Rhone Villages. It's 2014 from

France. Because there are different components with different textures,

it is difficult to find a wine that goes with it overall but France's

Rhone valley has proved itsers have tillity. Oh, vital senses there,

rich blackberries. This isn't a particularly heavy overwhelming

wine. It doesn't go into battle with the oyster mayonnaise and there is a

fresh blackberry quality which I like to go with the green vebling

tab vinegar et, even the sharper elments like the capers and gherkins

but what I like most of all is a big twist of black pepper follow through

on the finish, which is terrific with the crispy-fried tripe and

wonderful ox tongue. Anthony, your dish is intriguing for its

combination of flavours and textures. I have found a wine that

can take them all on board. # cheers.

I would have gone for white but that's surprised me. Happy with

that? I feel like I am at home. A bargain for that. You have tried the

tripe. It's much nicer than I thought, I don't mean to be rude in

saying that. I probably wouldn't order it in a restaurant. When you

taste it? It was different from what I expected. I am pleased. You have

squid for starters next! It's time for another recipe from Si

and Dave, those Hairy Bikers. They're talking cobblers today,

but not how you might think. Nowadays you don't have to be a

member of the Royal Family with six wives to enjoy some venison. The

most majestic of meats. We are diving back into the best of British

kitchen to rustle up a feast fit for a King. It's a stew that's got

safary scones on the top. Yes. -- vavoury. It's like the cobbler soak

up the gravy from underneath. First we have to make a venison casserole,

but a blooming good one. Sunflower oil in a pan. Two sticks of celery.

Put that in to fry. There is nothing more Nobel when you see deer. It's a

beautiful animal. There is different types. There is roe deer, there is

red deer which is good for meat. My favourite is the tasty little one,

the montjac. Chunky carrots. Cook this gently for about ten minutes

until the onions soften. To that I add two tablespoons of flour and one

teaspoonful of English mustard. The flour sticks to the onions and

that's going to be our thickening agent. Next thing is 500 mils of

beer. That's a pint in old money, near enough.

Oh, that's thick. Isn't it? Then, we add 250 mils of water. We bring that

back to the boil and then we will add the venison.

Look at that. In goes this lovely cubed bit of venison.

Look at how rich the colour of that meat is. Look at that, fabulous.

That will be full of iron that. Absolutely. Give it a stir.

Two tablespoons of chopped thyme are added to the pot. Pop that in. It's

just the leaves, not the stalks because we are not going to strain

this. What goes in will end up on your plate. Add two bay leaves, just

crumbled. Then some redcurrent jelly. Once

that's dissolved put it into a dish, into the oven and leave it there for

about two hours really. Two-and-a-half. Two-and-a-half if

you want. Even turn it down and leave it for three. As long as it

doesn't go dry it's all right. Longer you leave it, the tender it's

going to be. How lovely is that? We hope it does cook down a bit or

there is no room for our cobbles. Beautiful. Lovely job. Pepper, salt.

We use lemon juice, about a good tablespoon of lemon juice. Don't be

frightened of the old pepper, put it in. The lemon juice sharpens it up

nicely. Have a taste. Sharpens it up all right! Good. Time to get

cobbling. Into a food processer self-raising flour. Think a cobble

is like making a scone. It has to rise. The baking powder in the flour

will enable this to happen. Salt goes into this, about a teaspoon.

Some butter. Whizz this to crumbs. I am not going

to make the dough in the processer because I feel using the milk it's a

soft dough and it would go to mush. Whizz this to a crumb-like form.

Pulse is better because if you just let it go, it could just go sort of

smeary. There is not much butter to flour on this one. It's not like

pastry where there is a lot of butter. And voila! Flour, butter and

salt mixture into granny's bowl. Add milk.

Just form a dough. This could be rustic.

Oh no! Not here in Downton Abbey. Roll it out. We are aiming for

chunky cobblers. Use a cutter. You will get about a dozen. Look at

that! Sweet. Lovely. Then pack the cobblers tightly around the edge of

the stew. They're going to rise up like a

scone. Will I get another one in? Aye! Well done. Now then what we are

going to do is brush the top of each cobbler with a little bit of egg.

They're going to have a lovely finish on them when they rise. Now

this goes into the oven 160 Celsius for 30 minutes until cobblers are

brown and stew has reduced a bit. That's got to be ready, mate. Ready.

Off. A beautiful thing. Look at that. That is a triumph. It is.

Cobblers have swollen up a treat. Beautiful. Oh, yes.

Oh, man. Good, isn't it? Now that is wonderful. Great British game.

It's time to answer some of your food questions. Each caller will

help decide what Carol will be eating at the end of the show. First

Amanda from Essex. What's the weather like down there? Lovely and

raining. All right, what's your question? Other than pate any ideas

for recipes on chicken livers. Anthony? I would sautte them

quickly. Chopped onion, lemon zest and ravioli with vinegar sauce or

something, they go great in ravioli. What dish would you like to see? Has

to be heaven. Thank you! Carol you have some tweets. We have come back

from France, does Claude from a ratouille recipe, that's from Cat?

Make sure you cook everything together. Start from hrd vegetables

to soft one, cook them slowly. Lots of olive oil, thyme and garlic.

Rather than everything in together start with one and add the others

later? The flavours get mixed together. It's a dish to take time,

not five minutes. There you go. From Ellie, can you recommend a one-pot

wonder to make on this snowy day to warm me up, please? I would do lamb

breast. Root verying tables, tomatoes, white wine, forget about

it for three or four hours. -- vegetables. It's what this weather

needs. Back to the phones. Julie from Margate, are you there? Yes,

hello, James. Is it rain thering? No, the sun is out. -- rain thering?

We nearly have the forecast! What's the question? My question is I am

cooking for about eight people this evening and I was going to do a

mushroom starter but changed my mind and want a sauce recipe to go with

the steak and a nice starter recipe. Not too much to too! I have already

chosen the Mary Berry pudding. I will do the starter. The sauce? Make

like a bordelaise like we make earlier or a shallot sauce. Or a

nice bernaise. It's maybe simple but you will please everybody with that.

I would do cooked oysters under the grill. What dish would you like to

see at the end, Heaven or hell? Definitely heaven. Final caller, Tom

from London. I haven't looked outside, what's it doing? Very

sunny. What's your question? I would like the chefs recipe for steak and

onion stuffing with a twist. I love dates, so I would incorporate dates,

maybe some grated pink grapefruit and leave it like that. What dish

would you like to see? Carol's gorgeous, she brightens my day every

day. But... No! But it's heaven. Thank you.

It's time for the omelette challenge. Usual rules apply.

Three-egged omelette sfas you can -- as fast as you can. Go!

It usually sticks when you just throw the eggs in, Claude! I just

realise this. This is a disaster. I like the garnish there, as well,

Claude. It's texture. Can I have a straw with that one? I thought you

were French. Yes. I have been in England a long time. Unusual. I

don't think I beat mine. Anthony. The last time was what? So you were

33... You were quicker. I will give you that. 27. 08 which puts you

somewhere there. Claude. I haven't beat mine. Do you

think you were quicker? No. You were quicker but I can't put that in.

It's got to go in the bin, chef. Will Carol get food heaven or hell.

The storm is brewing with these two. Is it squid with black bean sauce

and egg fried rice? Our chefs will make their choices after we go

sight-seeing. Thanks very much boys! Check this out with Antonio Carlucci

in Rome. At the heart of the Lazza region is

Rome and at the centre of this eternal city is a piazza where the

fresh produce arrives at the crack of dawn. A secret known only to the

Romans. For me every market is irresistible, this specific one is

fantastic. Imearly in the morning because I would like to get better

stuff and not have many people around. The broad beans are in

season because when you go to the market you buy what is in season and

fresh. The broad beans is what I intend to cook today. Then I have

here a lovely little herb or vegetables which is cooked and

flavoured with a little bit of olive oil and lemon. It's fantastic. I

will have also the onions to cook my broad beans. Look at the freshness

of those onions. The market offers incredible things,

we have fresh artichokes here, Roman artichokes without the Thorne. Look

at the giant peas here. I thought they were very hard because they're

very big but you open them and they're very tender and green and

nice. In fact, it is sweet. I have to have some.

Believe it or not, the Romans, they like a sort of green, Greenwich

tomato. Green ish, they are not ripe. There is a certain acidity for

Sal I had. If I lived in Rome I would be here every morning. -- for

Sal I had. -- salad. This is a Roman speciality made of

broad beans and this is about all the important pork. It is the cheek

of the pork. It is fantastic for this recipe. I started, you can do

it at home because broad beans are there and you could use eventually

bacon, not smoked, the normal one. The omni present good olive oil is

coming in the pan. Then I put in the lovely onions. And

immediately the pork cheek that I chopped. This recipe is so easy but

don't forget the broad beans, I would suggest to peel them, and have

them very big. It is more work but peel them because it is very tender

indeed. Now the bacon and onions are sorting to be a little bit soft.

What I do, I add the broad beans. They come in. A little bit of water.

It was to give moisture. A little stir. And lid on the pan, 50

minutes. Depends on the tenderness of the beans. This is similar to

samphire but not the same thing. I suggest if you like to cook the

same, similar dish, spin ash is good enough. Dish -- spinach is good

enough. Here very good olive oil and here a

little bit of chopped garlic. There is a saucepan for this cooking. A

little bit of chilli. Now the garlic and chilli is cooked. This is

blanched. What happens, it a little saute and the dish is

ready. Easier than that, really, you couldn't go. Now we put it here in

this dish here and a little bit of fresh lemon on top. As I said, you

could do it with spinach. This is a fantastic little vegetable. Now, I

want to see what happens with the broad beans.

The last thing I have to add here, it is a bit of salt. I put it at the

end because otherwise the beans they are becoming a little bit hard.

Oh, the smell. A little bit of decoration and the two dishes are

ready. Two typical Roman recipes. I can't

describe it. You have to cook it at home. You will see for yourself,

easy to cook, fantastic. Right,

it's time to find out whether Carol So Carol,

your food heaven would be this steak which I'll cook well done and serve

with sauteed wild mushrooms, crispy deep fried onion rings,

mashed potato and a red wine sauce. Or you could be having food hell,

squid which I'll serve in a black bean sauce made with

chilli, ginger, garlic, soy and vinegar along with broccoli,

French beans and egg fried rice. The beef. Yes, they have chosen the

beef. Thank you, boys, thank you. We'll get this rib eye on first of

all. I'll pat it out thinner than usual. Shall I sit down? No, you are

cooking as well. You are definitely cooking. You enjoy cooking, don't

you? I love it. I love piercing the film on top of the cartoon and

whacking it in the microwave. I do a little series called Home

Comforts, it goes out at the beginning of next year, you learnt

how to cook and fillet a fish. It was really good. You say learn, it

looked like a used tissue. That was my finest piece of work. How very

dare you. We are going to get the shallots on here. Chop them up nice

and fine. I will just wash. Nicely-thinly sliced shallots. We'll

make a nice little sauce really, a kind of an adaptation on not really

boredlaise but we have Maderia here. A nice stock. You can explain what

you are doing. I'm making beer batter for the onion rings.

Incorporating the beer to the batter and making sure there is no lumps

and ready to deep fry them. How does that sound? Delicious. Onion rings,

yum. There are a lot of people on Twitter saying I could cook the

steak rare which given I have about five minutes is exactly what I'm

going to be doing. I like it well done. When there is blood seeping

out, it is not as nice for me. It is what you will get on live TV It will

be lovely, I'm sure. I will speed this up to get colour on it. The key

thing to cooking a steak is try not to turn it over too early. Always

cook the steak at room temperature, not straight out of the fridge.

Really? I always take it straight out of the fridge. Why is that? It

just settles the meat. Absolutely. You get more even cooking as well.

You have the mushrooms. Claude has the mushrooms. I will give you

these. You can explain, the fantastic mushrooms. Yef a variety

of mushrooms. When I was a child we used to go into the woods with my

dad and pick our own mushrooms. They always taste better when you do

that. Yes. So we have our shallots cooking nicely. In with the fresh

thyme. This is how I love cooking, watching everybody else and then

eating it. And a little bit of Maderia. So, touch me dear. Warm it

up. Get the Maderia on, get this cooking down. This is Maderia, then

we have the stock which we will take over here. This is this reduced

stock. Once the flames have gone, we add this to the mixture. Bring it to

the boil and bring it down and add butter to it. It looks lovely, yu.

So do the mushrooms. Julie from Margate, you called earlier, this

would be the sauce for you. You get the beef stock from the supermarket.

Now we have the beef. The same thing on the other side. Two minutes on

one side for a medium-rare steak, all right. I'm a chef I can't cook a

well-done chef in front of these guys. You won't mind, would you,

Claude? No. A beautiful piece of meat it would be like sacrilege.

Then we'll add butter to this. A little bit of butter. At the same

time our sauce is reducing nicely. We'll grab some chervil. Is that

double cream? Yes. Smashed potato. Cooked in water, bit of salt. Going

through the potato ricer and butter. Cream and butter. You do not reach

that standard without cream and butter.

We'll leave the steak to rest. Leave it in the pan. Leave it sitting in

this. What you do with the butter, you basically go over the top. A bit

like roasting joint. Treat it like a mini joint of beef. This is going to

be medium-rare. Well, I have tried all kind of thiks today that I

wasn't expecting. This is going to be medium-rare. It does look lovely,

I must say. We'll take this lovely steak, basically. I'll let it rest

for a little bit. What we will do in this span deglaze it and make the

sauce. So leave that to rest now, take it out It'll still continue to

cook while resting. It won't be well-done. Now French, it is proper

French cooked, bleue. ! We glaze the pan with the sauce.

It is all about reducing it down now, to concentrate the flavours

down. As that is reducing down, we'll take more butter, to finish

this off. # We keep the shallots in there as well. You see we can get

this lovely coating to it. It smells good, too. So, for people just

tuning in. You have obviously just woken up, about to go outside, give

us the weather forecast. Well, any of the snow showers we have had,

they will dissipate afart from far west and far east. The wind will

continue. It'll feel better. In Yorkshire sunshine but raw because

of the wind choice. Cold night, leading into tomorrow, icy patches

in the morning. Through the day tomorrow for many dry, sunshine but

still snow flurries for south Wales, south-west England, in the Moors and

also parts in the east, which leads us into a cold night, Sunday into

Monday a widespread frost but as we go through the day, weather fronts

from the north-west which will introduce rain. That also means the

temperature will go up slightly. It is not going to feel as cold as it

has been today, this morning or in fact into tomorrow as well. But

temperatures will get closer to where they should be at this time of

the year, which is roughly in the high single figures for many of us.

Round of applause. All you have to do is cook at the same time and you

can have this job. That's me out of a job then, because

I definitely can't do that. Amazing. You didn't know I was going to ask

you to do that, did you? So we have nice mushrooms, with this lovely

steak, medium rare. A beautiful bit of mash potato. If you have sticky

toffee button, as well as scones, and this is my kind of food. I know

you are looking at my size there. A typical Frenchman, he is not looking

at your sides. ALL TALK AT ONCE

I think you have said enough. Wow, a good catch. Shall we put

truffle over the top? Go for t don't be shy. Looks gorgeous, smells

yummy. Susie has chosen a Chianti. Priced ?6 from Tesco. That's a

proper plate of food. Thank you. That was all from Saturday Kitchen

Live today. While Claude recovers, thanks to him and Anthony and Carol

Kirkwood. Thanks to Susie Atkins for yesterday. All the recipes are on

our website. We'll see you next week. Have a great weekend. Bye for

now. APPLAUSE

MUSIC: Boombastic by Shaggy