:00:16. > :00:28.Good morning. Good morning. I'm back, in one piece and ready to
:00:29. > :00:32.cook! This is Saturday Kitchen Live. Welcome to the show! Thanks for all
:00:33. > :00:38.the good wishes last week, I've got a few bruises but apart from that
:00:39. > :00:41.I'm fighting fit. So cooking with me in the studio are two top chefs!
:00:42. > :00:45.First, a man who's held an incredible two Michelin stars at
:00:46. > :00:53.Gidleigh Park in Devon for an even more incredible 15 years! It's the
:00:54. > :00:59.brilliant Michael Caines. Next to him is a new face to Saturday
:01:00. > :01:01.Kitchen. He's flying the flag for Great British cooking at his
:01:02. > :01:07.restaurant, Newman Street Tavern here in London. It's Peter Weeden.
:01:08. > :01:12.Good morning to you both. What are you cooking for us? I am doing a
:01:13. > :01:15.lovely cod in paprika with lemon puree with samphire.
:01:16. > :01:18.Sounds simple? I think so. You can leave the lemon off and have a great
:01:19. > :01:23.dish. Peter, what are you making? Roast
:01:24. > :01:27.Guinea fowl with bread sauce and kale. Simple, tasty comfort food.
:01:28. > :01:32.That is something that don't always cook, but it is something we could
:01:33. > :01:38.eat all year round? Well it is available at the end of the game
:01:39. > :01:42.season, so it is a take on that. So two tasty sounding dishes to look
:01:43. > :01:45.forward to. And we've got a line-up of fantastic foodie films from the
:01:46. > :01:48.BBC archive too. Today there are servings from Rick Stein, Celebrity
:01:49. > :01:52.Masterchef, Ken Hom and Ching-He Huang. Now, our special guest today
:01:53. > :01:55.was last seen by millions of you in the award-winning TV crime series
:01:56. > :01:58.Broadchurch. Her new series, The Smoke, tells the story of a team of
:01:59. > :02:05.London firefighters and began on Sky One this week. Welcome to Saturday
:02:06. > :02:10.Kitchen, Jodie Whittaker. Now I mentioned the new show, The Smoke.
:02:11. > :02:13.This is hard- hitting. If you thought Broadchurch was
:02:14. > :02:18.hard-hitting, this is serious stuff? I don't do things by half. It is the
:02:19. > :02:25.same producers. The writer is a writer called Lucy Kirkwood. So very
:02:26. > :02:31.young and really exciting. So it was Onuoha Thursday night. You can watch
:02:32. > :02:37.it on Catch-Up if you missed it. It is an eight-part drama.
:02:38. > :02:46.So it is based around a fire station and yourself and a man in the Fire
:02:47. > :02:56.Department? It is with a team of firefighters and a lead guy, he
:02:57. > :02:59.suffers a few issues, and it is about him getting back to work.
:03:00. > :03:03.Maintaining a relationship. Lots of drama.
:03:04. > :03:06.Now, of course, at the end of today's programme I'll cook either
:03:07. > :03:09.food heaven or food hell for Jodie. It'll either be something based on
:03:10. > :03:13.your favourite ingredient - food heaven, or your nightmare ingredient
:03:14. > :03:17.- food hell. It's up to our chefs and a few of our viewers to decide
:03:18. > :03:21.which one you get. So, what ingredient would your idea of food
:03:22. > :03:28.heaven be? Lamb! Come on. I thought of a lamb shank, so what
:03:29. > :03:33.about the dreaded food hell? Monkfish! I don't get it, I just
:03:34. > :03:41.don't get it. And lentils? No, not! So it's either
:03:42. > :03:45.lamb or monkfish for Jodie. For food heaven I know Jodie likes to mix her
:03:46. > :03:49.sweet and savoury so I'm going to prepare for her a classic lamb shank
:03:50. > :03:52.tagine. The lamb is seared then cooked slowly with loads of spices
:03:53. > :03:55.including cinnamon, paprika, harissa and ras al hanout. I'll add
:03:56. > :04:05.apricots, honey, olives and almonds then serve it with a herb tabbouleh.
:04:06. > :04:10.You are teasing me with that! Or Jodie could be having her food hell,
:04:11. > :04:12.monkfish and in the form of a whole roasted tail of monkfish. The
:04:13. > :04:16.monkfish is simply seasoned, seared then roasted in a pan. It's served
:04:17. > :04:19.on a bed of classic puy lentils cooked in stock and red wine then
:04:20. > :04:24.finished with some crispy pancetta. You'll have to wait until the end of
:04:25. > :04:28.the show to find out which one she gets. If you'd like the chance to
:04:29. > :04:33.ask a question to any of our chefs today then call: A few of you will
:04:34. > :04:38.be able to put a question to us, live, a little later on. And if I do
:04:39. > :04:45.get to speak to you I'll also be asking if you want Jodie to face
:04:46. > :04:52.either food heaven or food hell. Breakfast? Have you had any? I had a
:04:53. > :04:54.banana! Well you are about to have some fish.
:04:55. > :05:02.Right, let's cook and up first is the fantastic, Michael Caines. So
:05:03. > :05:05.what are you making? We have this cod in paprika with lemon puree with
:05:06. > :05:10.samphire. It is lovely with the samphire. It is lightly cooked with
:05:11. > :05:16.little soles over the top as well. Delicious.
:05:17. > :05:23.So firstly we soak the cod. You can use pollock and also ling. You get a
:05:24. > :05:28.flakiness in the fish. So take a tray and add the salt on it. It
:05:29. > :05:38.should soak overnight, eight to six hours. There is a recipe of mine
:05:39. > :05:43.about three grams of salt to 100 grams of fish. You get a lovely firm
:05:44. > :05:48.quality fish at the end of soaking. It takes the moisture out and gives
:05:49. > :05:54.a lovely piece of fish which is lovely. When you cook it, when you
:05:55. > :05:59.have finished cooking it. You have a fantastic texture. It is really
:06:00. > :06:05.good. Flaky fish contains moisture when you cook it. So now we will
:06:06. > :06:11.dust it when you have done that with the paprika. This is smoked? It is.
:06:12. > :06:17.Not too hot or spicy. With a lovely smoky flavour. It picks up from the
:06:18. > :06:22.notes of the core izow. Of course it is salted, so don't worry about
:06:23. > :06:28.adding more salt. Just think about the paprika on the outside.
:06:29. > :06:33.People think of salt cod, they think of the traditional Spanish-style
:06:34. > :06:40.salt cod that requires soaking. This is fully dried? This is. We have
:06:41. > :06:44.removed all of the moisture. With the brandade, the salt cod can be
:06:45. > :06:48.very, very pungent, I suppose it is the only word for it.
:06:49. > :06:52.That is the drying process. You have to soak it for a long time
:06:53. > :06:58.to get the salt out. So, onions in the pan for the sauce.
:06:59. > :07:04.With shallots, butter, a pinch of salt, thyme and bay leaf. What I
:07:05. > :07:08.will do also is to take the red pepper and on this tray we are going
:07:09. > :07:14.to add seasoning. A little bit of vinegar. That is nice. It gives a
:07:15. > :07:23.little acidity. A little pepper and some olive oil and wrap it up and
:07:24. > :07:30.pop it in the oven for about an hour or 45 minutes.
:07:31. > :07:35.Why cover it? It steams it. It does not make it colour so much.
:07:36. > :07:40.In the pans we have the shallots with the butter, we sweat that off.
:07:41. > :07:46.Now we add smoked paprika as well to pick up on all of the notes. This is
:07:47. > :07:50.a dish inspired by a trip to Spain. We can talk about it later.
:07:51. > :07:54.I mentioned Gidleigh Park. You have been cooking 20 years there? Yes. 20
:07:55. > :08:01.years. 15 years with two stars? That's
:08:02. > :08:10.right. Last year we got five Rosettess back and number one slot
:08:11. > :08:14.back the Times food list. It is the fourth year in the top three and
:08:15. > :08:20.twice at number one. That is really good. I'm happy about that! So the
:08:21. > :08:23.pepper, we have one here that is already roasted. You can buy the
:08:24. > :08:28.roasted peppers already. They are fantastic. What I will do is put in
:08:29. > :08:34.there a little warm and skimmed milk or whole milk. It does not make a
:08:35. > :08:40.difference. We will blend it to give the body of the sauce. That is nice.
:08:41. > :08:48.So the fish is in the pan with a knob of butter. Get it fried off
:08:49. > :08:57.with colour. That will then go in the oven for four minutes. In here
:08:58. > :09:03.is some fish stock. Here with the fish you have a lovely
:09:04. > :09:10.meaty tension tower, no water should come out while cooking after the
:09:11. > :09:14.salting #3r0 ses. -- Process.
:09:15. > :09:20.Then we take the puree. That is in here. It is not doing a great deal.
:09:21. > :09:32.We will add to that as well. Then we also have the core izow.
:09:33. > :09:45.-- core izow. -- chorizo.
:09:46. > :09:48.I have made a lemon puree. Shall I put the fish in the oven?
:09:49. > :09:53.Yes, for a few minutes. Once this is blended. We can then
:09:54. > :10:06.pop that into the sauce. Then the texture of the peppers give
:10:07. > :10:09.it a lovely texture. Cook it out for a few minutes and then we will pass
:10:10. > :10:15.it off. The butter and the samphire, we put
:10:16. > :10:19.it together. You don't have to season the samphire as there is salt
:10:20. > :10:24.in it. If you would like to ask a question
:10:25. > :10:31.to myself or Michael, call this number: So you pass the sauce
:10:32. > :10:35.through the sieve? Yes. Then put it in here, up to the boil for 20
:10:36. > :10:40.minutes. Then we have a lovely sauce. I will
:10:41. > :10:50.check the seasoning. And I will add a little bit of milk to knock it
:10:51. > :10:58.down. The milk helps with the texture. I
:10:59. > :11:04.will do a little cappuccino effect. If people can't get down to where
:11:05. > :11:10.you are at Gidleigh Park, they can experiment with your food in your
:11:11. > :11:17.first ever cook book? It is my first ever cook book. It is called Michael
:11:18. > :11:22.Caines At Home. It has some of my favourite recipes over the years. I
:11:23. > :11:28.have tried to simplify them. This is one of the recipes in there. I have
:11:29. > :11:37.done the lemon puree. You peel the lemon, blanch it, cold water, a
:11:38. > :11:43.touch of turmeric, and add sugar and repeat that ten times but that is a
:11:44. > :11:51.lot of work. Where do you get your inspiration
:11:52. > :11:56.from? Looking at your CV, you are classically-trained. What inspires
:11:57. > :12:02.you now? It is eating out. It is a fantastic meal. A simple food, you
:12:03. > :12:10.think how do you adapt it to make it more personal, but I also enjoy
:12:11. > :12:14.Asian food, African food, north African food. But your style of
:12:15. > :12:22.cooking is still classic. It is always the classic style? So the
:12:23. > :12:27.Waterside Inn style of cooking? It is, but it is a classical base in
:12:28. > :12:28.its training but contemporary for its times.
:12:29. > :12:49.its training but contemporary for its times In that regard we loose
:12:50. > :13:01.the -- for its time. In that regard we still use the classic elements.
:13:02. > :13:10.Now this chorizo has been fried off. We will drain these now.
:13:11. > :13:15.You can get lots of different spicy sausage here? Yes, don't get them
:13:16. > :13:24.too spicy. We are playing on the sweet, sour and the salty. And this
:13:25. > :13:29.is the lemon. A little on the plate.
:13:30. > :13:36.You have done that before, haven't you? Once or twice! We sprinkle the
:13:37. > :13:47.samphire on. The lovely fish that is coming out and I know we have some
:13:48. > :13:58.lemon for over the top. The fish is almost opaque. And the chorizo to be
:13:59. > :14:03.put on the plate too. The lovely flavours here with the
:14:04. > :14:11.fish and the sausage. Can you serve it straight from the
:14:12. > :14:19.pan? It is fine. And the lovely wood sorrels, or what we call red vein
:14:20. > :14:24.sorrel is for a natural acidity. And the lemon vib Great. A lemon oil
:14:25. > :14:28.which is delicious to put on. It is a lovely simple dish.
:14:29. > :14:36.It does look good. You are not bad at this cooking
:14:37. > :14:41.lark? I could do it for a job! So, tell us what that is again? It is
:14:42. > :14:43.cod in paprika with lemon puree with samphire.
:14:44. > :14:55.It smells as good as it looks. Fabulous.
:14:56. > :15:01.You are sat there in silence! You never said a word clouth that! Tell
:15:02. > :15:04.us what you think? It is beautiful. Like a piece of art.
:15:05. > :15:15.Dive in. I will share it.
:15:16. > :15:21.So get the soft chorizo? Yes. It has a lot of flavour. We are rendered
:15:22. > :15:24.the fat. A little bit of caramelisation, but also try the
:15:25. > :15:30.lemon puree. It goes so well. It takes a little time, but if you
:15:31. > :15:38.don't want to make it, just add fresh lemon segments on.
:15:39. > :15:43.And with the sauce, it could soup? That is gorgeous.
:15:44. > :15:48.Right we need some win to go with this.
:15:49. > :15:51.We sent our wine expert, Jane Parkinson, to Lincolnshire this
:15:52. > :15:59.week. So what she chose to go with Michael's cracking cod! I could
:16:00. > :16:04.spend all day here at this beautiful mansion but I have to head into
:16:05. > :16:14.nearby Grantham to get some wines for this week's dishes! With
:16:15. > :16:18.Michael's delicious cod, on paper it looks like the sausage and the
:16:19. > :16:24.paprika would win the flavour battle. If you want to make the
:16:25. > :16:34.flavours sing out, go for a fruity, punchy dray rose, like this, the
:16:35. > :16:39.Syrah from Chile, Mayi, but I don't want to underestimate the power of
:16:40. > :16:43.the lemon. That takes me to a classic, zesty wine, the Alba
:16:44. > :16:48.Signature Albarino 2012. It is from Spain and it is view people with
:16:49. > :16:54.seafood. The home of the floral grape is from Galicia in north-west
:16:55. > :17:01.Spain. I find it a fantastic match with a classic combination of fish
:17:02. > :17:05.with citrus. If you name check the lemony goodness in the dish, you
:17:06. > :17:11.will see what a fantastic match the two are. On the nose this wine
:17:12. > :17:18.smells of the sea. The classic salty sea air aroma. That will be great
:17:19. > :17:25.with the samphire. On the pallet, this is rish for an Albarino. It is
:17:26. > :17:30.almost oily, but that is great as it stands up to the sausage, and the
:17:31. > :17:34.flavours of the lemon, samphire and of course the beautiful cod.
:17:35. > :17:38.Michael, I loved my Alba Signature Albarino 2012 with your delicious
:17:39. > :17:43.cod last weekend. I urge you guys in the studio to do the same today.
:17:44. > :17:49.Cheers! It is fantastic. I have been to this vineyard. When I
:17:50. > :17:55.spent my time there it inspired me to make this dish! I am up for this.
:17:56. > :18:02.Nobody is allowed near the plate! What do you reckon? It is delicious.
:18:03. > :18:08.The lemon puree, the blanching, it takes the bitterness from the lemon
:18:09. > :18:13.and it really works. Coming up, Peter on championing
:18:14. > :18:20.something that we don't cook enough of at home it is Guinea fowl.
:18:21. > :18:27.It is a lovely dish. We don't use it enough. I know that a lot of people
:18:28. > :18:29.use chicken, but Guinea fowl is used quite a lot in France it is
:18:30. > :18:39.beautiful. And if you would like to call us
:18:40. > :18:43.call this number: Now it's time to pay a visit to Rick Stein as he
:18:44. > :18:47.travels around India on his hunt for his favourite curry. He's in the
:18:48. > :18:50.city of Pondicherry and is kicking off today with a visit to the home
:18:51. > :19:03.of a cookery writer who's showing Rick how to cook in the local style!
:19:04. > :19:09.Take a look. I met up with a cookery writer, Lord Louis. To her
:19:10. > :19:13.Pondicherry is a place like no other.
:19:14. > :19:19.What would it have been like here in the colonial times? We had lots of
:19:20. > :19:23.French people here and the locals who had the France national
:19:24. > :19:30.identity. And we had also the schooling in French.
:19:31. > :19:38.Wow! And many people here in Pondicherry speak French at home.
:19:39. > :19:47.French is our mother tongue. I have been offered to have a
:19:48. > :19:51.typical dish from the area, butter chicken with butter rice.
:19:52. > :19:57.It is sunflower oil that is used. Then a bay leaf. They taste
:19:58. > :20:01.different in India! Cinnamon, the merest hint. Just one clove and a
:20:02. > :20:09.little bit of star anise. Next, the onion.
:20:10. > :20:16.So you are starting with whole spices? Yes, the whole spice, you
:20:17. > :20:20.don't powder them. Leave it as such. I noticed you have star anise in
:20:21. > :20:28.there. That is rare in India, isn't it? Yes, but in this area we use a
:20:29. > :20:34.lot of star anise but really little. It is used for its medicinal value.
:20:35. > :20:41.Mind, that is very hot. Beautiful. That is a really
:20:42. > :20:47.plumpness to use that word, about it. It is sweet. I can taste a tiny
:20:48. > :20:52.little bit of star anise, but very subtle.
:20:53. > :20:57.Yes, it is not overpowering. This is garlic with cumin and a little bit
:20:58. > :21:08.of fenugreek. A little bit? A little, little bit.
:21:09. > :21:16.I say a ve bit! A little pinch. Good! I shall use that word again!
:21:17. > :21:21.Chilli powder, turmeric powder. Stir it a bit. Be careful not to
:21:22. > :21:32.burn the spices. And now the tomato.
:21:33. > :21:38.Now have to coffer it and allow the tomatoes to cook. We use the spices,
:21:39. > :21:45.we believe in India, the meat, the fish, it has a smell that disturbs
:21:46. > :21:55.the pallet, use used on the food. Really? Is there a word for that? We
:21:56. > :21:58.call it in the south, goutchi. The meat is smelly and the fish is
:21:59. > :22:05.smelly. J In the same way that the Chinese
:22:06. > :22:12.use ginger on fish? Yes. After, there is added the chicken
:22:13. > :22:19.pieces and the white wine vinegar. It is a name used for the dish
:22:20. > :22:28.called Vindai. Now we will taste it. Tell me.
:22:29. > :22:35.I will give you a different spoon. Taste it, Craig. It's Rick! After 15
:22:36. > :22:40.minutes, the dish is ready to serve. I must say it is looking really
:22:41. > :22:49.good. I am looking forward to tasting it! Bon appetite, Rick!
:22:50. > :22:55.Merci! That is very nice. Like it? Hmm! Not too hot it is
:22:56. > :23:00.subtle. Mild.
:23:01. > :23:07.I love the tomato in it. I love the vinegar in it. I like that tartness.
:23:08. > :23:11.Using curry in the generic sense of being Indian food, I am looking for
:23:12. > :23:21.my top ten. I think this could well be in the top ten.
:23:22. > :23:27.Thank you. If you! Thank you! Talking of top dishes. I have to
:23:28. > :23:34.tell you about this place. I stopped here from Chennai, I was told about
:23:35. > :23:38.an ancient 8th century temple here, but always being peckish, I headed
:23:39. > :23:46.straight to the restaurants on the beach, instead! It is funny but when
:23:47. > :23:51.I see a sign like this, Ruffley stencilled on a wall in such
:23:52. > :23:57.delightful Indian colours, I just know that the food is going to be
:23:58. > :24:02.really good. If you are in Southern India, then fish curry should be the
:24:03. > :24:07.top of your list. The folks here at the Seashore Garden Restaurant, I
:24:08. > :24:14.think, make one of the very best. The ingredients are as fresh as can
:24:15. > :24:21.be, the cooking time is minimal. What seems like a huge amount of
:24:22. > :24:25.chilli powder is fried with shallots, curry leaves and garlic
:24:26. > :24:32.and the star ingredient, a beautiful snapper. Firm and absolutely fresh.
:24:33. > :24:42.Just just a few miles off this very beach on the el kb coast.
:24:43. > :24:53.In goes the tomato piece and what makes this curry pi un undeniable,
:24:54. > :24:59.tamarind. -- Corimandel Coast.
:25:00. > :25:05.Watching him putting in some of the sauce on his hand and then tasting
:25:06. > :25:11.it it is because they just will not taste anything it is all about the
:25:12. > :25:18.hygiene. At he puts a spoon in something, you taste it, it becomes
:25:19. > :25:25.unhygienic. Am I right? Yes. I'm right! This, to me is a seafood
:25:26. > :25:30.chef's nirvana. Sitting feet away from the water's edge, in balmy
:25:31. > :25:36.sunshine, enjoying a mind-blowing fish curry, cooked in hardly any
:25:37. > :25:46.time at all. This place is a great find and life can't possibly get any
:25:47. > :25:52.better, can it? That is just simply perfect. The fish is so fresh you
:25:53. > :25:57.can taste the sea. You know when it is fresh fish like that. It is
:25:58. > :26:06.heaven. Would you put that on the best list
:26:07. > :26:11.of curries? Would I? Well, I am biassed but fish curry like this, it
:26:12. > :26:16.could be the one. I know! I have to be thinking of this, some of the
:26:17. > :26:21.chicken ones are good. We have not had beef ones. We have to go to
:26:22. > :26:27.Kerala where there are lots of Christians to have the beef. And the
:26:28. > :26:34.goat and the mutton curries and the fish? ! Heaven! It certainly looked
:26:35. > :26:38.heavenly too! Rick put that dish into his list of favourite curries.
:26:39. > :26:44.There are no prizes for guessing my number one curry. It's butter
:26:45. > :26:48.chicken! The brilliant chef Vivek Singh makes one of the best I've had
:26:49. > :26:55.at his restaurant Cinnamon Kitchen and I'm going to show you how to
:26:56. > :27:00.make it now. I do apologise if I get this wrong, but this is great.
:27:01. > :27:05.So start by marinading the chicken thighs. Use full fat yoghurt. This
:27:06. > :27:11.is the healthy bit before the butter! Then ginger and garlic
:27:12. > :27:17.pureed up. So mix that together. Then three spices. A little garam
:27:18. > :27:23.Marsala, chilli powder and ground cumin. That goes in as well. Then
:27:24. > :27:29.marinade the chicken. It creates a wonderful texture to the chicken.
:27:30. > :27:35.Mix it all together. Throw in the chicken. Chicken thighs, but you can
:27:36. > :27:40.use breasts, but mix it all together and you have this marinade,
:27:41. > :27:46.basically. Then, what you do is to pop this in the fridge. Ideally
:27:47. > :27:51.overnight but at least a few hours. Then we have this here. All we do
:27:52. > :27:56.with this is take the chicken out and put it on to your tray like
:27:57. > :28:04.that... In his restaurant, I am sure he would put it on a secure and put
:28:05. > :28:10.it in the tandoori oven but you can just pop this in the oven. So the
:28:11. > :28:16.chicken in a hot oven for 20 minutes, 220 degrees centigrade, 400
:28:17. > :28:24.Fahrenheit and roast it. Then we make the sauce and add it to it. We
:28:25. > :28:30.talked about the programme, The Smoke, but this is a new drama. It
:28:31. > :28:34.is Sky 1. Yes. It started this Thursday. It is on every week now
:28:35. > :28:40.for eight weeks. It is about firefighters but based
:28:41. > :28:46.on two characters mainly? You and the main character? It is all a
:28:47. > :28:54.fumble! It is based around the main character? Yes, Jamie Bamber who
:28:55. > :28:59.plays kef, the lead. He is in charge of the team of firefighters.
:29:00. > :29:02.I mentioned his name and two ladies said, fit and beautiful! He is
:29:03. > :29:10.beautiful. If is a struggle to pretend to be in
:29:11. > :29:13.love with him! He suffers a life-changing injury in the first 15
:29:14. > :29:19.minutes. The first episode is fantastic. It has high drama and
:29:20. > :29:22.action but then it is a good script that is balanced out with character
:29:23. > :29:27.development. That is what is extraditing about it. It is not just
:29:28. > :29:31.huge explosions. You mentioned the script but the
:29:32. > :29:37.writers have done some very successful things so far? It is the
:29:38. > :29:44.only thick that get actors involved, it is the writing, the writers never
:29:45. > :29:52.get the credit. We get the glory. Tell us other programmes that the
:29:53. > :30:01.writers have been involved in? Well this programme, the writer is Lucy
:30:02. > :30:09.Kirkwood. She is 27, fantastic. She is really, intimidatingly, amazing
:30:10. > :30:17.at her job. She wrote a play called America at the Almida. Developed
:30:18. > :30:20.together with Kudos. They also produce produced Broadchurch. That
:30:21. > :30:25.is the link, but it is really exciting. Like nothing I have ever
:30:26. > :30:32.read before. It is ambitious. A lot of the time with telly, when it is
:30:33. > :30:36.ambitious, it says huge apartment block explodes, and then you get
:30:37. > :30:39.there, there is a little fire but it was amazing. They actually blew
:30:40. > :30:46.something up. I have to check with this. We have
:30:47. > :30:52.here cardamom, ginger, tomatoes, bay leafs, water. And we cook the
:30:53. > :30:59.tomatoes down. We blitz this. Then I use this to make a sauce. The sauce
:31:00. > :31:09.is the same spices. So butter, chilli, the Chile powder and garam
:31:10. > :31:16.Marsala and dried fenugreek leaves. Smell them.
:31:17. > :31:22.-- Chile powder. This is blitzed. It is like a
:31:23. > :31:33.passata. Then we fry off this mixture with the chilli.
:31:34. > :31:40.I have been very lucky to enjoy this.
:31:41. > :31:48.The drama, you have been very lucky? I have been jammy. I started my
:31:49. > :31:57.career at the Globe. While there I auditioned for a film called Venus
:31:58. > :32:02.with Peter oh, actual it was a masterclass in how it should be
:32:03. > :32:09.done. An extraordinary experience with nothing on nigh CV. So my first
:32:10. > :32:11.two jobs for stage and film were pretty amazing. It could only go
:32:12. > :32:22.down hill, but touch wood ddz... pretty amazing. It could only go
:32:23. > :32:31.down hill, but touch wood ddz You have worked with so many great
:32:32. > :32:38.actors, Dame Judi Dench? Yes. And then this film, Attack The
:32:39. > :32:45.Block? These guys were saying it was about aliens? It is about aliens
:32:46. > :32:55.that attack a block in south London in elephant and castle.
:32:56. > :33:02.You would love it. It is fantastic. Written and directed by Joe Cornish.
:33:03. > :33:10.The Adam and Joe Show. What is that? Google it! OK.
:33:11. > :33:13.He had written and directed that. It is brilliant. It is difficult to
:33:14. > :33:17.explain. In explaining it you don't do it
:33:18. > :33:24.justice, but it is a dark comedy. It is produced by the people that did
:33:25. > :33:32.Shaun of the Dead and Hot Fuzz. It has aliens in it? Yes but they
:33:33. > :33:39.were people in it rather than CGI. I have been at a food show going on
:33:40. > :33:46.at the same place at one of these conventions, they are all dressed up
:33:47. > :33:51.all looking like Spock. In Comicon? Yes, that is the one.
:33:52. > :33:57.What is that about? That is some people's dream! OK.
:33:58. > :34:03.Right, we have our curry here, as I am going left field here, but we
:34:04. > :34:10.have the butter curry. The cream, and a small amount of butter, it is
:34:11. > :34:15.buttered chicken! It goes in there. Then we fry off rice in butter as
:34:16. > :34:19.well as add the coriander to it. So, together with all of that, people
:34:20. > :34:27.will know you from Broadchurch. This is coming back? Yes. It shoots
:34:28. > :34:33.towards the middle of the year. I am so grateful that I don't know
:34:34. > :34:38.anything, so I can't ruin anything. You can't say whether you are in it
:34:39. > :34:42.or not? No! We don't know anything yet.
:34:43. > :34:45.It just cuts the risk of one of us giving something away.
:34:46. > :34:51.The programme has gone to America as well? Yes.
:34:52. > :34:57.It went on to BBC America. It he issed over there, but then they, the
:34:58. > :35:04.writer and the director of the first block, have also started shooting an
:35:05. > :35:11.American version of it. David Tenant is in it as well. That is called
:35:12. > :35:16.Grace Point. I don't think there are any West Country accents in that.
:35:17. > :35:29.And social media is going mad about the village where you are from.
:35:30. > :35:52.Skelham Thorpe! It is nine miles from Huddersfield, junk 38! I'm from
:35:53. > :35:58.a place called thorpe -- Gunnersthorpe! There is a nickname
:35:59. > :36:03.for it but I don't think that I can say it.
:36:04. > :36:08.Now, this is the chicken. You could take this sauce and put it in a
:36:09. > :36:13.blender and foam it... All right! I would say it is not my recipe it is
:36:14. > :36:18.Vivek Singh's. I think it is fantastic with the chicken. The
:36:19. > :36:23.chicken takes on a different flavour when you marinade it in the yoghurt.
:36:24. > :36:28.That is beautiful. It is probably because of the six
:36:29. > :36:34.kilos of butter in it, but it is delicious. How long have you cooked
:36:35. > :36:44.the chicken for? About 15 to 20 minutes in there.
:36:45. > :36:49.It is really hot! I love it. Right, what are we cooking for Jodie
:36:50. > :36:53.at the end of the programme? It could be lamb shank tagine with herb
:36:54. > :36:58.tabbouleh with ras el hanout. Served with herb and pomegranate tabbouleh.
:36:59. > :37:04.Or Jodie could be facing food hell, monkfish.
:37:05. > :37:08.I will serve it on a bed of puy lentils, celery, carrots and a few
:37:09. > :37:13.pieces of crispy pancetta. What do you think of that? Beautiful.
:37:14. > :37:16.Some of our viewers and the chefs in the studio get to decide Jodie's
:37:17. > :37:20.fate today. But you'll have to wait until the end of the show to see the
:37:21. > :37:23.final result. Right, it's time to watch the Celebrity Masterchef
:37:24. > :37:26.hopefuls face another of Gregg and John's culinary challenges. Today
:37:27. > :37:29.they're in pairs and they've been sent to two top restaurant kitchens
:37:30. > :37:40.to help with the lunch service. Take a look. Today, the celebrities are
:37:41. > :37:46.being sent out in pairs to experience their first lunch time
:37:47. > :37:52.service in a restaurant kitchen. John and Denise are in London's
:37:53. > :38:05.financial district. They are working at contemporary Italian restaurant,
:38:06. > :38:13.L'Anima. John, Denise, Borg. We are expecting
:38:14. > :38:17.a busy service, the standards are high, so I am expecting a lot from
:38:18. > :38:22.you. Yes, chef.
:38:23. > :38:25.Let's go. We satisfactory the fish and finish it in the oven for a few
:38:26. > :38:31.minutes. Denise is responsible for the wild
:38:32. > :38:39.sea bass with beetroot puree, a broad pea, and onion salad, paw
:38:40. > :38:44.shoots and a potato gal et. OK? Nice. I like the fish pink in
:38:45. > :38:54.the middle. Just the way that I like it! Happy? Beautiful.
:38:55. > :38:59.Then the beautiful broad beans and peas. Look at the colour of the
:39:00. > :39:06.dish. Then, this beautiful potato crust. This is what I want you to
:39:07. > :39:10.achieve. I am expecting you to send this dish away absolutely spot on.
:39:11. > :39:16.Yes, chef. Are you up for that? Yes.
:39:17. > :39:24.Come on, let's crack on with the mise en place. Touch. That is it.
:39:25. > :39:30.Wow! That is paper. Expense Expensive paper! Yes.
:39:31. > :39:41.John has been put in charge of the tortelli, filled with burrata cheese
:39:42. > :39:51.and cooked with sage and butter. You have to close this with the
:39:52. > :40:01.order. And before you stick it, make sure that there is a good edge, or
:40:02. > :40:07.it will explode in the cooking. Three minutes is fine.
:40:08. > :40:10.A starter portion is three, a main course portion is five. Three
:40:11. > :40:18.minutes, OK? Yes. On the plate. Very, very, very
:40:19. > :40:26.simple. Some butter on top there is the
:40:27. > :40:31.beautiful tortelli with hazelnuts and sage. John a simple dish but
:40:32. > :40:37.with lots going on. A lot to do. Crack on with the filling. Make the
:40:38. > :40:45.pasta and then you are ready to go. Right.
:40:46. > :40:51.Down at Bankside, Ade Edmondson and Phillips Idowu are working at modern
:40:52. > :40:57.British restaurant, The Swan. Service will be run by head chef,
:40:58. > :41:03.Simon Cotterill. Good morning, gentlemen. How are you
:41:04. > :41:11.today? Morning. I am Simon. We will have a busy lunch. Let's have a good
:41:12. > :41:17.day. Let's go. Follow me. Give this three or four minutes,
:41:18. > :41:21.then put it in the oven. Triple jumper, Phillips Idowu, is
:41:22. > :41:29.responsible for the duck breast, served with kale, baby turnips,
:41:30. > :41:33.cubes of quinns, duck and a red wine sauce.
:41:34. > :41:38.With the duck, straight down the middle. This is the pinkness, I
:41:39. > :41:43.expect this every time. The kale, with the duck sit it like that.
:41:44. > :41:48.Basically on and around. This is how I expect to see it every time.
:41:49. > :41:55.Otherwise I give it back to you, OK? OK. I look forward to it! Comedian,
:41:56. > :42:02.Ade, is in charge of the fillet of beef, topped with bone marrow.
:42:03. > :42:06.Served with black cabbage, potato dumplings, beetroot cubes and a
:42:07. > :42:13.beetroot sauce. The marrow will melt in the pan.
:42:14. > :42:19.So, be careful. Yes, and don't for get your beef fillet. This is
:42:20. > :42:24.overrare. You have the cabbage. Turn that about.
:42:25. > :42:44.That's your dish. It looks lovely.
:42:45. > :42:45.The calm before the storm... OK, le crouton due tortelli, tortelli,
:42:46. > :42:50.large. Yes, chef.
:42:51. > :43:02.John's first up. He must make and cook his tortelli to order.
:43:03. > :43:06.It's gone! Argh! We are rocking now, two small tortelli. Come on, John.
:43:07. > :43:10.We are rolling. Yes, chef.
:43:11. > :43:17.John, this is easy. Come on. You should put your hands on. Come on.
:43:18. > :43:27.You should learn. Come on. Yeah? So, two more by yourself. Get
:43:28. > :43:36.the paper and do it. The chef is not happy. I'm... See,
:43:37. > :43:42.look. I have to start again. I have five sea bass on order. Two
:43:43. > :43:47.for one table. They have to look identical.
:43:48. > :43:53.I am starting to feel a lot more pressure now. It is all very real.
:43:54. > :43:58.Are you ready in two minutes, Denise? Yes, chef.
:43:59. > :44:06.Spot on. The pea shoots, darling. They are
:44:07. > :44:13.coming? They are coming. Good. OK. Bravo. So far, I am happy. Let's go.
:44:14. > :44:18.46, one roast potato, two sea bass. You have two more to prepare for me,
:44:19. > :44:23.darling. Don't rest. Denise is on a roll, but John still
:44:24. > :44:32.does not have the dish out. John, how long? One minute, chef.
:44:33. > :44:36.I want it here now, come on, John! Cheese underneath, on top and then
:44:37. > :44:43.the brown butter. Is it is start or a main? It's a
:44:44. > :44:52.main. Five. Five. Some more cheese on top.
:44:53. > :44:58.OK. Less butter. Look at that. OK.
:44:59. > :45:09.Chef said it was OK, but I will hopefully improve it this time.
:45:10. > :45:15.And you can see if the celebrities survive until the end of lunch in
:45:16. > :45:18.about 20 minutes or so. Still to come this morning on Saturday
:45:19. > :45:21.Kitchen Live. Ken Hom and Ching-He Huang are taking in the sites of
:45:22. > :45:25.Sichuan in China. After a trip to the zoo to see the pandas, they're
:45:26. > :45:30.back in the kitchen making a cucumber salad with one of China's
:45:31. > :45:34.greatest chefs! With all the drama of last weekend I'm hoping it's only
:45:35. > :45:37.eggs that are CRACK-ed when our two chefs go head to head in today's
:45:38. > :45:41.Saturday Kitchen omelette challenge. Will Michael be able to SCRAMBLE his
:45:42. > :45:45.way up the leaderboard or will new boy Peter POACH the number one spot
:45:46. > :45:48.from Paul Rankin? Find out, live, a little later on! And will Jodie be
:45:49. > :45:57.facing food heaven, a lamb shank tagine? Or food hell, roasted
:45:58. > :46:00.monkfish tail with tabbouleh? Right, let's get back to the cooking and
:46:01. > :46:03.next, making his debut with us this morning, from the Newman Street
:46:04. > :46:12.Tavern in London. It's Peter Weeden. What are you making for us today? Do
:46:13. > :46:17.you have enough pans? I think so. What are we going to make, then?
:46:18. > :46:19.Roast Guinea fowl with bread sauce and kale.
:46:20. > :46:23.So, this is a dish from your restaurant? Well, it is a dish
:46:24. > :46:31.centred around a good ingredient. So the Guinea fowl is a great bird.
:46:32. > :46:35.We get ours from the farm makers in Wiltshire. They are dry-plucked.
:46:36. > :46:42.Available all year round. We don't eat it as much as we should do? This
:46:43. > :46:47.dish works well with game bird, chicken. It is a versatile thing.
:46:48. > :46:52.So you are taking the whole lot, throwing it in the pan to colour it
:46:53. > :46:55.on all sides? Yes. That shortens the cooking time. If you chop the
:46:56. > :47:00.vegetables we can get some Gibb let's here. We are taking the liver
:47:01. > :47:06.out. This is the onions, carrots, celery,
:47:07. > :47:12.bay leaf. Yes. And red wine and the same
:47:13. > :47:20.quantity of water? Yes, to get the flavour from the giblets. We will
:47:21. > :47:28.mix that with the gravy later on. Sounds good. Michael you cook with
:47:29. > :47:33.Guinea fowl? I love it. It has more flavour than chicken. It is well
:47:34. > :47:37.used in France it is much more ding tink than the chicken.
:47:38. > :47:41.We have a little cartouche over the top.
:47:42. > :47:44.That is lovely. A pinch of salt and pepper there.
:47:45. > :47:51.The bread sauce, the way to do it is to get the shallots, sweating off in
:47:52. > :47:59.butter. We are getting the milk . And this goes in the oven? Yes, for
:48:00. > :48:03.a coup couple of hours. It gets the flavours out gently.
:48:04. > :48:09.So the Guinea fowl is going to get browned off. I will keep the pan
:48:10. > :48:22.hot. What is next? Well we thought we would have a play. We have kale
:48:23. > :48:26.and cavalo nero. I grow this at home. It grows well
:48:27. > :48:33.in the garden. It is a good British cabbage but
:48:34. > :48:40.actually, it is as British as cabbage comes, some people think it
:48:41. > :48:46.is Italian! Then the bread sauce, we have to toast the bread in the oven.
:48:47. > :48:51.With a little bit of butter. Tell us about the restaurant, then.
:48:52. > :48:56.It is Central London? It is thester of London. We are a tavern, Newman
:48:57. > :49:00.Street Tavern. With good quality ingredients. Amazing producers who
:49:01. > :49:05.look after us well. They bring good quality fish and meat. We work
:49:06. > :49:10.through the season with 50-odd different types of fish through the
:49:11. > :49:17.year, a daily changing menu. So blitz this for the crumb? Yes, a
:49:18. > :49:23.little butter and a pinch of sea salt. The cabbage that is cooked off
:49:24. > :49:28.with olive oil. Normally you use these for the bread
:49:29. > :49:44.sauce but you are basically putting chunks of bread in? I am putting in
:49:45. > :49:53.the white bread and the outside turning it crispy. It keep it is all
:49:54. > :50:03.lovely and creamy. Keep an eye on the cabbage if it
:50:04. > :50:08.starts to catch on the pan, add a little bit of water.
:50:09. > :50:14.In the pan here there are the shallots and butter and bay leaf.
:50:15. > :50:27.That is important. Two or three bay leaves in but only a little clove.
:50:28. > :50:39.Normally you put a clove in an onion and add it to the milk? Yes but I
:50:40. > :50:47.mrefr this, it is lovely and sweet. Where do you get the Guinea fowl?
:50:48. > :50:52.They from a farm in Wiltshire. They are outside birds. They love their
:50:53. > :50:57.space to do their own thing and they are dry-plucked. That is important.
:50:58. > :51:00.They are ageing the birds whole. Taking the feathers off without
:51:01. > :51:07.adding water to them. It is a good mixture for people who
:51:08. > :51:14.don't like game, as that is heavily flavoured. It is a good starter?
:51:15. > :51:18.Yes, for people who like a little meat with depth of flavour it is a
:51:19. > :51:22.good way to go for game into the spring and the summer.
:51:23. > :51:27.Absolutely. There is grouse on the 12th of August. So to bridge the gap
:51:28. > :51:31.between the pheasants and the duck, you need something and this is a
:51:32. > :51:38.really good-flavoured bird. We are nearly there with the
:51:39. > :51:47.cabbage. Why are you doing that? Why not put
:51:48. > :51:56.it in the oven with, or like people do with a roast chicken? We don't
:51:57. > :52:05.want to make it dry. So you are part cheque booking the thighs and the
:52:06. > :52:14.legs? Yes, to get the heat in. Now this has been in the oven for a good
:52:15. > :52:21.couple of hours for the gravy. Yes, and add some good meat jelly.
:52:22. > :52:29.That is simple stuff. And here you can see that the crown
:52:30. > :52:35.is not browned, just the legs and the thigh. Now it goes in the oven.
:52:36. > :52:42.How long would you cook it whole? For about 35 or 40 minutes. That
:52:43. > :52:46.bird is about a kilo and a half. Now, of course all of today's studio
:52:47. > :52:53.recipes, including this one from Peter are on the website go to:
:52:54. > :53:01.bbc.co.uk/saturdaykitchen. The kale is ready? Yes, take it off the heat.
:53:02. > :53:16.The bread sauce is coming up to tfrp. -- heat. Now we need to put
:53:17. > :53:20.the plate together. You need the leave the Guinea fowl
:53:21. > :53:26.to rest. . Yes, that is important. When it
:53:27. > :53:36.comes from the oven it soaks the moisture back into the flesh.
:53:37. > :53:42.So the bread sauce? Yes, we left the white part of the bread in chunks.
:53:43. > :53:48.Once it soaks up the milk, that is fine.
:53:49. > :53:54.This has a little more colour here on the Guinea fowl. It is cooked
:53:55. > :53:57.through. Add any juices to the gravy.
:53:58. > :54:04.I will break the leg off... The key to this is not to overcook it.
:54:05. > :54:08.Similar to pheasant and Guinea fowl, partridge? Absolutely it is moist.
:54:09. > :54:15.It has a little more colour than a chicken. It is all very good.
:54:16. > :54:19.The oven is at 150. So you are not overcooking it if you whack up the
:54:20. > :54:26.cooking to 200 degrees it tightens up the meat. That is not good for
:54:27. > :54:35.the bird. And salt and pepper.
:54:36. > :54:47.Into the sauce. And I will carve this meat. The
:54:48. > :54:56.broad sauce could be cooked a bit more until it really absorbs the
:54:57. > :55:03.moisture. That would be better. And the cabbage and the kale.
:55:04. > :55:12.This is fantastic with liver, the cabbage, the cavalo nero.
:55:13. > :55:19.It is very tasty. Trimming off a piece of the thigh with some skin.
:55:20. > :55:24.Are you a fan of the skin? Yes. And it is a decent size? I think there
:55:25. > :55:29.is enough for four people on the bird. And of course the gravy.
:55:30. > :55:32.There we go. A little sauce over the top.
:55:33. > :55:37.It looks great. So, give us the name of this dish?
:55:38. > :55:40.Roast Guinea fowl with bread sauce and kale.
:55:41. > :55:46.The first time on Saturday Kitchen. Job done.
:55:47. > :55:54.Thank you very much, sir! You can tell that was your first time. Right
:55:55. > :55:59.have a seat over here. Jodie, you get to dive into this one as well.
:56:00. > :56:03.Guinea fowl. Try that. Amazing.
:56:04. > :56:09.It is becoming more accessible as a product? Yes. Lots of farm shops do
:56:10. > :56:15.them. Unlike the chickens they roam. They are difficult to rear. As they
:56:16. > :56:21.roam off. They are free range by nature.
:56:22. > :56:25.Happy with that? Delicious! Right, we need some wine to go with this.
:56:26. > :56:28.Our expert, Jane Parkinson has been in Lincolnshire this week. So what
:56:29. > :56:40.did she choose to go with Peter's gorgeous guinea fowl? Peter's
:56:41. > :56:45.comforting begin kwi -- Guinea fowl packs in flavour with the kale and
:56:46. > :56:53.the bread sauce. You could go for a rich white like this, the Hunt
:56:54. > :56:59.Hunter from Australia, but my journey to find the ultimate match
:57:00. > :57:03.for Peter's dish has led me to France to this, the Bouchard Aine et
:57:04. > :57:10.Fils Pino Noir. With the delicate flavour and gamey
:57:11. > :57:15.flavour of the meat, this Pinot Noir is a great choice. A great choice
:57:16. > :57:20.for dinner parties as this wine is versatile with many foods and this
:57:21. > :57:28.wine looks more expensive than it actually is! This is classic Pinot
:57:29. > :57:34.Noir, it has the smoky, earthy, fruity aroma. It is pretty, rather
:57:35. > :57:38.than heavy. On the pallet, it has a lovely smoothness. Like a melted
:57:39. > :57:43.butter. That is great with the creamy texture of the bread sauce
:57:44. > :57:48.and will let the crunchiness of the breadcrumbs show through. In terms
:57:49. > :57:53.of flavour it is succulent. And mushroomy. That brings together
:57:54. > :57:57.everything from the kale to the Guinea fowl together beautifully. So
:57:58. > :58:02.guys, this wine is tasty with Peter's recipe, and coming in at a
:58:03. > :58:08.tasty price too. That, in my book, makes this price a winner. Enjoy! We
:58:09. > :58:13.are. A great combination. It works well. The smokiness and the
:58:14. > :58:22.acidity. It kouts -- cuts through it is good. It is a light meat and a
:58:23. > :58:27.light wine goes with it well. I don't know, I have not tried it!
:58:28. > :58:31.Right, let's get back to Celebrity Masterchef and join Ade and Phillips
:58:32. > :58:37.as they try to get through the lunch service. Needless to say it's not
:58:38. > :58:46.going well! Take a look. Over at Bankside, the restaurant is full.
:58:47. > :58:53.Ade is un unun-- inundated with orders for his fillet.
:58:54. > :59:01.I have two medium rare, one medium and one medium well. Medium well? I
:59:02. > :59:06.am panicked now. In the few minutes that the beef
:59:07. > :59:12.takes to cook, Ade has to fry the dumplings and the bone marrow.
:59:13. > :59:27.Away 22, Ade, that is you. Yes, chef.
:59:28. > :59:33.Oh! That is a mistake. While Ade starts from scratch,
:59:34. > :59:38.Phillips Idowu is juggling five duck orders.
:59:39. > :59:45.How are you getting on? OK but I need to pick it up a bit.
:59:46. > :59:51.Do you have the components on? Yes, one, two, three, four, five. You are
:59:52. > :59:59.all over it. Good. Thank you, chef.
:00:00. > :00:09.Phillips Idowu, how long for table one? Two minutes, chef.
:00:10. > :00:17.Ade are you going to be ready? No. No. You need to talk to each other.
:00:18. > :00:29.I need ten minutes. Ten minutes? Come on, turn over!
:00:30. > :00:42.That's it. Sauce it. OK. On the tray. Let's get it out.
:00:43. > :00:46.Ade, are you ready? Yes, chef. It looks good. Bringing it back
:00:47. > :00:57.after dropping all three on the floor before. OK, service. Let's go.
:00:58. > :01:02.The main away for table one! Back in the City, it is an hour into
:01:03. > :01:05.service. John is plating more of his delicate tortelli.
:01:06. > :01:16.Fine. Cheese. OK. One to go with the sea bass. Quick!
:01:17. > :01:20.Quick! Quick! How long, John? 30 seconds, chef.
:01:21. > :01:27.Are you sure? No. OK, tell me the right time, then.
:01:28. > :01:35.One minute, chef. Good. Don't waste my time.
:01:36. > :01:45.It's gone... What's going on there? It has split. I'll put three more
:01:46. > :01:54.in. This is a disaster. Leave it. You
:01:55. > :02:01.are burning the butter now. Don't touch it now. Nothing can
:02:02. > :02:08.prepare you for this male strom of craziness, really! Across the
:02:09. > :02:15.kitchen, Denise is trying to manage the timings of five sea bass.
:02:16. > :02:23.Five mince for table 31. Six minutes for 73.
:02:24. > :02:41.Yes, chef! I'm not going to help you, darling.
:02:42. > :02:45.Are you happy with this? I'm not sure yet.
:02:46. > :02:55.I'm happy. Denise, it is the best so far. Bravo! Thank you.
:02:56. > :03:01.Only 45 minutes of service remain. And Phillips and Ade are trying to
:03:02. > :03:09.clear their mountain of orders. Gentlemen, how long for table one
:03:10. > :03:20.and table four? This needs more time.
:03:21. > :03:25.Which is which, Ade? Which one? Two medium rare.
:03:26. > :03:31.This is the medium here. OK. Right, let's go. Ade, that is
:03:32. > :03:44.much better. Thank you, chef.
:03:45. > :03:52.Make these good ones, yes? Yes, chef. Keep the plate tidy.
:03:53. > :03:57.Yes, chef. Phillips, this is much better. Thank
:03:58. > :04:01.you, chef. Let's go. Service.
:04:02. > :04:05.I was rushing a little. So the presentation on the plate was not so
:04:06. > :04:09.tidy. I wanted to get the food out, but the last one was a little
:04:10. > :04:14.better. Well done, guys. It is a good end to
:04:15. > :04:26.the day. A good service. Let's clean down. That's it. Well done.
:04:27. > :04:32.Thank you, chef! Really enjoyed it. OK, last order. One sea bass, one
:04:33. > :04:48.tortelli last. John, you and Denise communicate now. Go on.
:04:49. > :04:58.Yes, chef. John, quick.
:04:59. > :05:13.I'm very happy with the last dish. Thank you. Thank you.
:05:14. > :05:19.Well dub. -- well done. Are you happy with that? Yes, chef.
:05:20. > :05:28.Yes, I like it. Good. Let's go.
:05:29. > :05:34.It has been a tricky service, yes. John, we gave him a difficult dish.
:05:35. > :05:38.Overall, the guy did a good job. Denise was impressive, the cooking
:05:39. > :05:50.of the fish. 12 of those were spot on.
:05:51. > :05:54.Ade seemed muddled from the start. Dropping food on the floor sent him
:05:55. > :05:58.down, but he pulled it back. Phillips did look lost with the
:05:59. > :06:06.communications and the timings but in the end he pulled the last too
:06:07. > :06:12.table through and did an OK job. It was such an adrenaline rush, but
:06:13. > :06:16.amazing. Such a great experience! Next week one of the hopefuls will
:06:17. > :06:20.leave the competition. Right, it's time to answer a few of your foodie
:06:21. > :06:24.questions. Each caller will also help us decide what Jodie will be
:06:25. > :06:25.eating at the end of the show. So who do we have first on the line?
:06:26. > :06:29.eating at the end of the show. So who do we have first We have Kay
:06:30. > :06:40.from Sheffield. What is your question? I am making fresh
:06:41. > :06:46.tortellini. I would like to know the best way of filling them and how to
:06:47. > :06:49.save them for tonight? You should have watched that VT. Perfect
:06:50. > :06:58.timing. What do you think? You could make it
:06:59. > :07:04.with pumpkin, Ricotta. Or Rick Otto cheese with spinach and nutmeg.
:07:05. > :07:11.What sauce? The melted butter with sage or a nice tomato sauce. When
:07:12. > :07:16.you make the pasta, blanch it in boiling water for ten seconds and
:07:17. > :07:23.put them on ice and drain them. It sales the pasta.
:07:24. > :07:27.-- It seals the pasta. It is then kept in the fridge. A good
:07:28. > :07:33.technique. What dish would you like to see at
:07:34. > :07:40.the end of the show? Food heaven. Wendy, what is your question? My
:07:41. > :07:45.boyfriend gave me an industrial blowtorch! I was wondering what sort
:07:46. > :07:52.of meat and fish I could use it for? You can use it for singing hairs of
:07:53. > :07:59.the game birds. I can see that Valentine's card...
:08:00. > :08:05.Blowtorch, singing hairs off a bird! A lot of people, taking fish, you
:08:06. > :08:11.can blowtorch that quite well. It is almost like it is not ceviche but it
:08:12. > :08:17.warming it through, but a lot of people use the blowtorch. We use it
:08:18. > :08:22.in the preparation more more than the cooking. Some use it to colour
:08:23. > :08:29.at the end, but good luck. It is good with the mackerel. On the
:08:30. > :08:35.skin. And make sure you do it on a solid oven tray or you may need a
:08:36. > :08:40.new bench! It is very, very hot. Be careful with it. What dish would you
:08:41. > :08:45.like to see, food heaven or food hell? Food hell, I'm afraid.
:08:46. > :08:49.You can take the time now to name and shame your boyfriend, go on...
:08:50. > :08:56.Brendan. Is that it? Yep.
:08:57. > :09:04.What is his second name? Totten. That's it. A blowtorch for
:09:05. > :09:10.Christmas! Melanie, what about you, did you get a blowtorch last week?
:09:11. > :09:15.No but it is my birthday next week! What is your question for us? I have
:09:16. > :09:21.a turbot. I would like the best way to cook it and any sauce with it.
:09:22. > :09:27.So, a whole turbot. Cook it on the bone? I would. Then grill it with
:09:28. > :09:34.olive oil or put it in a pan roasted with butter. It is really
:09:35. > :09:38.flavoursome with lemon juice and capers and parsley.
:09:39. > :09:45.The key is to keep it simple. Or put it in a roasting tray and poach it
:09:46. > :09:51.gently. A nice glass of wine. Served with a simple hollandaise sauce.
:09:52. > :09:56.Just be careful not to overcook it. What dish would you like to see at
:09:57. > :10:02.the end of the show? Food heaven. Right it is time for the omelette
:10:03. > :10:07.challenge. Paul Rankin is still at the centre
:10:08. > :10:13.of the board. Peter, who would you like to beat? Michael! No pressure
:10:14. > :10:15.there, then. A three-egg omelette, as fast as you
:10:16. > :10:55.can. Three, two, one, go! Are you happy with that? Oh,
:10:56. > :10:59.scrambled egg! Trust me, I have been here seven years, that is a
:11:00. > :11:04.reasonable omelette considering what I get to eat most of the time. That
:11:05. > :11:16.is the norm. Look at this! That is good! It doesn't really bring out
:11:17. > :11:22.the best in us, does it? No! Peter, I love this photograph. Look at
:11:23. > :11:38.that... He needs a crime number neath it! You did it here. In good
:11:39. > :11:45.company. About there, 33. 3.24. Michael, do you think you have beat
:11:46. > :11:49.your time of 23. 80? I hope so. You were quicker... A lot quicker.
:11:50. > :12:01.OK. You did it in 20. 88. That puts you
:12:02. > :12:06.right on there. Fabulous! That knocks Dalton down. So will Jodie
:12:07. > :12:10.get her food heaven, a slow cooked lamb shank tagine? Or her food hell,
:12:11. > :12:13.a roasted monkfish tail with puy lentils. Michael and Peter will make
:12:14. > :12:16.their choices whilst we peer into the mysterious world of Chinese food
:12:17. > :12:20.with Ken Hom and Ching-He Huang. They both have a date with one of
:12:21. > :12:36.China's best chefs but first they're taking a detour to see the world
:12:37. > :12:43.famous giant pandas! ALL SPEAK AT ONCE
:12:44. > :12:47.Aw! Sichuan province maybe one of China's culinary hotspots, but no
:12:48. > :12:54.vifrt here is complete without a visit to see their famous residents!
:12:55. > :13:00.-- visit. Oh, my God! They are so funny. In
:13:01. > :13:06.fact, they don't look real. They are so human-like. You think
:13:07. > :13:11.that any minute someone is going to take a mask off.
:13:12. > :13:17.I love the one in the tree. This panda sanctuary is home to the
:13:18. > :13:23.world's most populated panda sanctuary. Here, you feel that their
:13:24. > :13:27.life is unchanged. Pandas are a massive draw for
:13:28. > :13:36.Chengdu for the Chinese tourists but we have one last place to go.
:13:37. > :13:40.It's a place where our experience of Sichuan food traditions are brought
:13:41. > :13:44.together and elevated to a new level.
:13:45. > :13:45.This family kitchen is one of Chengdu's most celebrated
:13:46. > :14:04.restaurants. That is so beautiful. A little
:14:05. > :14:10.hedgehog! The food is the work of this man, chef Hubolt. He has
:14:11. > :14:15.travelled the world, gathering ideas and inspiration for his cooking. Now
:14:16. > :14:22.he is receiving acclaim FORCEDWHITE OK both at home and abroad for his
:14:23. > :14:28.modern twist on Sichuan dishes. I have not seen such an innovative
:14:29. > :14:34.approach to traditional food anywhere in China! It looks so
:14:35. > :14:41.beautiful, I don't want to eat it. It looks like a work of art.
:14:42. > :14:48.These brushes are filled with a sweet red bean piece.
:14:49. > :14:54.There could not be a better demonstration of the new culinary
:14:55. > :15:00.confidence in the country. Wow! The presentation is fantastic.
:15:01. > :15:35.I can't wait to try it. He is a genius. A real genius.
:15:36. > :15:41.This feels like an incredible opportunity to try out some of the
:15:42. > :15:48.cooking techniques I have discovered here on one of the best chefs in
:15:49. > :15:54.Khan! I want to use a traditional flavour combination, unique to
:15:55. > :16:00.Sichuan. It is called strange flavour. It is
:16:01. > :16:09.a combination of all of these flavours like the chilli bean piece,
:16:10. > :16:13.the sesame piece, the vinegar an the sugar brought together. So we will
:16:14. > :16:16.see how it goes. It is like a dressing.
:16:17. > :16:22.I am nervous as all of the chefs here work with precession and my
:16:23. > :16:26.dish is a built more rustic. My strange flavour salad will taste
:16:27. > :16:34.spicy, sour, sweet and nutty it is a take on a Sichuan classic, smack
:16:35. > :16:40.smacked cucumber. You smash it. It bruises it. It allows you to absorb
:16:41. > :16:46.the flavours of the dressings. A local way of doing the salad. I am
:16:47. > :16:53.cutting the cucumber into large pieces, adding sliced mustard green
:16:54. > :17:03.hearts. Broccoli stems work too. And finally chopped garlic shoots to add
:17:04. > :17:09.at the end. For the dressing,le strange flavour
:17:10. > :17:15.sauce is a mix of icing sugar with black rice vinegar and light soy
:17:16. > :17:21.sauce. A Chinese vinaigrette! To that, I am adding smooth peanut
:17:22. > :17:29.butter to give a rich, smooth flavour. Then the sesame piece. The
:17:30. > :17:35.vegetables are put through the dressing and the garlic shoots on
:17:36. > :17:42.the top. Finally, the key flavours, the Sichuan flower pepper and chilli
:17:43. > :17:46.bean piece. Fried in hot oil to release the flavours, a trick I
:17:47. > :17:53.learned called over the top. It is hot and cold. And to top it off, the
:17:54. > :18:10.chilli oil. Boy, a salad has never been the
:18:11. > :18:18.same! And more flower pepper. That is amazing.
:18:19. > :18:28.It looks lovely. Hmm! It has a nice, crunchy,
:18:29. > :18:41.refreshing texture. I expected it to being more hot? -- I expected it to
:18:42. > :18:58.be more hot. But it is not as hot as I expected it to be.
:18:59. > :19:08.He said now you have taught me, in future, he will definitely try. Wow!
:19:09. > :19:12.I appreciate it, chef. There'll be more from Ken and Ching
:19:13. > :19:15.on next week's show. Right, it's time to find out whether Jodie is
:19:16. > :19:19.facing either food heaven or food hell. Your food heaven would be
:19:20. > :19:21.these lamb shanks which I'll turn into a tagine with onions, garlic,
:19:22. > :19:30.tomatoes, apricots, almonds and loads of spices. It's served with a
:19:31. > :19:33.herb tabbouleh. Or you could be facing your food hell, Monkfish,
:19:34. > :19:49.which I'll roast and serve with some classic French style puy lentils and
:19:50. > :19:55.crispy pancetta. What do you think? I hope I have wowed you enough! It
:19:56. > :20:07.paid off. It is the lamb! Now, we have the
:20:08. > :20:12.bulgar wheat. This is for the tabbouleh. It is a cracked grain.
:20:13. > :20:18.Couscous is manufactured. This is like a pasta. It is actually
:20:19. > :20:24.just a cracked grain. You have to soak this. We throw that in with
:20:25. > :20:30.salt, butter. I will take the lamb shanks. We have to get this fired
:20:31. > :20:37.off to start with. So a hot pan. The tagine is the dish with the lid.
:20:38. > :20:43.We are going to take this it also makes a good Valentine's present, a
:20:44. > :20:48.tagine, instead of a blowtorch! Unbelievable! We can seal this off
:20:49. > :20:56.in a hot pan. The spices that I have here is cumin, turmeric, cinnamon,
:20:57. > :21:03.ras el hanout, a fantastic spice. This is ras el hanout, it has rose
:21:04. > :21:12.petals in it. There is saffron and har ace -- harissa. There is chili
:21:13. > :21:17.piece. Cinnamon and garlic and a little honey. If you guys can do the
:21:18. > :21:22.salad and lots of herbs. We throw in the garlic. That goes in
:21:23. > :21:26.there. If you grab the tongs in that dish.
:21:27. > :21:37.Oh, I am a rubbish helper. You have to help now.
:21:38. > :21:43.So seal it off. Turn it over. It looks gorgeous.
:21:44. > :21:47.When I was cooking in London, these were about 20 pence or 30 pence
:21:48. > :21:56.each, now they are a few more quid! They are.
:21:57. > :22:02.You can lift these out. And on the front and back theory,
:22:03. > :22:05.those lamb shanks look like back legs.
:22:06. > :22:12.They are front legs. I am not trying to be difficult. Find someone!
:22:13. > :22:17.Somebody call in. They are definitely front legs. Either that,
:22:18. > :22:25.or it is a little lamb. Well, whatever side it is, front or back
:22:26. > :22:30.legs but these are the front! Yeah, yeah.
:22:31. > :22:36.Do you want to come back? ! Just keeping the nuts. I don't need them.
:22:37. > :22:41.I'm just giving you something to do! It is what you call confidence, that
:22:42. > :22:51.is what it is! Then we are going to throw in the honey into there as
:22:52. > :22:56.well. Like that. Then pop the lamb back in.
:22:57. > :23:07.Then what you do is keep this on, the heat on, then throw in the
:23:08. > :23:14.chicken stock and tinned tomatoes. There are so many different ways to
:23:15. > :23:19.cook lamb shanks, tinned tomatoes, beans, cooked down for an amazing
:23:20. > :23:24.flavour, but the key to it, whatever the ingredients you put in, the key
:23:25. > :23:31.is the time to cook. A long time. About three to four hours.
:23:32. > :23:34.Then we can throw in olives. We have apricots to add to the
:23:35. > :23:39.sweetness. The whole point is that all of that liquid, it starts to
:23:40. > :23:46.stew down and thicken up. Then we throw in almonds. And if you grab
:23:47. > :23:56.that white lid. That is quite heavy, isn't it? Yes.
:23:57. > :24:02.Then we pop that in the oven. I will bring this one out. The key
:24:03. > :24:07.to this is the length of time in the oven. So whatever ingredients you
:24:08. > :24:15.put in, cook it for at least three hours. It gets lovely and soft and
:24:16. > :24:27.tender. Then we have the tagine with the FRONT legs of the lamb! The oven
:24:28. > :24:32.is set about 150 centigrade. Then you have this wonderful sauce.
:24:33. > :24:40.Now you can start to finish this off. So the lovely lamb shanks with
:24:41. > :24:44.herbs. Lots of herbs there.
:24:45. > :24:49.Some more almonds. They are going in.
:24:50. > :24:54.Do you want a bit of olive oil in there? Yes.
:24:55. > :25:00.And we mix this together. So we have this lovely thick, rich
:25:01. > :25:04.sauce. And we carry on the tradition as we put a little bit of butter in
:25:05. > :25:09.there. Just a touch. A bit of seasoning.
:25:10. > :25:19.A bit of black pepper and salt. And mix it together.
:25:20. > :25:22.I mentioned the show The Smoke. An eight-part drama. This is coming up
:25:23. > :25:32.to the second part. When does it air? Next Thursday. 9.00pm on Sky 1.
:25:33. > :25:39.Each episode, is it a story in itself? It is a continuation but
:25:40. > :25:53.there is also a contained event within an episode.
:25:54. > :26:00.Right I melt the butter... It is one of those dishes that makes the right
:26:01. > :26:08.leg shake! That is proper that. A bit of salt and pepper.
:26:09. > :26:17.Have you put everything in? Chop a few more herbs! Two on! It is really
:26:18. > :26:21.the front legs. Go on.
:26:22. > :26:28.So this is the tabbouleh. You don't need hot stock. You can soak it in
:26:29. > :26:39.normal water or stock that is cold. It will puff up.
:26:40. > :26:43.Then we mix that up. Happy with that? Yes.
:26:44. > :26:48.You can use the same spices as are in there. The ras el hanout, the
:26:49. > :26:56.harissa, into the mixture as well. You get a hot and spicy one. It is
:26:57. > :27:00.available in hospital hospitals coming up around the country. I have
:27:01. > :27:05.been working with the hospitals over the last year again. A new series of
:27:06. > :27:11.the hospital programme coming out on Monday it is all about trying to
:27:12. > :27:16.revive hospital food around the UK. This is ready for every hospital in
:27:17. > :27:20.the UK to put on their menu. It has harissa and the spice, but you can
:27:21. > :27:29.do it on budget. So we have the lamb and you have to
:27:30. > :27:35.serve it as a piece like this. Then this lovely sauce that goes
:27:36. > :27:40.over the top. Do you want to grab some irons? Thank you very much.
:27:41. > :27:45.Then that is your lamb tagine. Dive into that, Peter. Tell us what
:27:46. > :27:50.you think. To go with this we have got a great wine that Jane has
:27:51. > :28:02.chosen. A Georges Duboeuf Beaujolais -Villages 2011. It is from Majestic.
:28:03. > :28:07.It says from ?7. 49. Tell me what you think of that? It is sweet,
:28:08. > :28:12.savoury. You need the honey and the almonds in it.
:28:13. > :28:19.Beautiful. Lovely. It is good, isn't it? I think you
:28:20. > :28:26.need the sweetness, the savoury, the honey, the almonds and the FRONT
:28:27. > :28:30.legs of the lamb! Happy with that? ! Beautiful.
:28:31. > :28:33.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:34. > :28:36.Michael Caines, Peter Weeden and Jodie Whittaker. Cheers to Jane
:28:37. > :28:39.Parkinson for the wine choices! All of today's recipes are on the
:28:40. > :28:41.website. Go to: bbc.co.uk/saturdaykitchen. We'll be
:28:42. > :28:45.back here at the same time next week, but if you're about on Monday
:28:46. > :28:48.morning then you can catch my recent attempt to improve the state of the
:28:49. > :28:52.country's hospital food. That's on BBC1 from Monday at 9.30am. In the
:28:53. > :28:54.meantime have a great day and enjoy the rest of your weekend. Bye for
:28:55. > :29:00.now.