22/02/2014 Saturday Kitchen

Good morning. Good morning. I'm back, in one piece and ready to

cook! This is Saturday Kitchen Live. Welcome to the show! Thanks for all

the good wishes last week, I've got a few bruises but apart from that

I'm fighting fit. So cooking with me in the studio are two top chefs!

First, a man who's held an incredible two Michelin stars at

Gidleigh Park in Devon for an even more incredible 15 years! It's the

brilliant Michael Caines. Next to him is a new face to Saturday

Kitchen. He's flying the flag for Great British cooking at his

restaurant, Newman Street Tavern here in London. It's Peter Weeden.

Good morning to you both. What are you cooking for us? I am doing a

lovely cod in paprika with lemon puree with samphire.

Sounds simple? I think so. You can leave the lemon off and have a great

dish. Peter, what are you making? Roast

Guinea fowl with bread sauce and kale. Simple, tasty comfort food.

That is something that don't always cook, but it is something we could

eat all year round? Well it is available at the end of the game

season, so it is a take on that. So two tasty sounding dishes to look

forward to. And we've got a line-up of fantastic foodie films from the

BBC archive too. Today there are servings from Rick Stein, Celebrity

Masterchef, Ken Hom and Ching-He Huang. Now, our special guest today

was last seen by millions of you in the award-winning TV crime series

Broadchurch. Her new series, The Smoke, tells the story of a team of

London firefighters and began on Sky One this week. Welcome to Saturday

Kitchen, Jodie Whittaker. Now I mentioned the new show, The Smoke.

This is hard- hitting. If you thought Broadchurch was

hard-hitting, this is serious stuff? I don't do things by half. It is the

same producers. The writer is a writer called Lucy Kirkwood. So very

young and really exciting. So it was Onuoha Thursday night. You can watch

it on Catch-Up if you missed it. It is an eight-part drama.

So it is based around a fire station and yourself and a man in the Fire

Department? It is with a team of firefighters and a lead guy, he

suffers a few issues, and it is about him getting back to work.

Maintaining a relationship. Lots of drama.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Jodie. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? Lamb! Come on. I thought of a lamb shank, so what

about the dreaded food hell? Monkfish! I don't get it, I just

don't get it. And lentils? No, not! So it's either

lamb or monkfish for Jodie. For food heaven I know Jodie likes to mix her

sweet and savoury so I'm going to prepare for her a classic lamb shank

tagine. The lamb is seared then cooked slowly with loads of spices

including cinnamon, paprika, harissa and ras al hanout. I'll add

apricots, honey, olives and almonds then serve it with a herb tabbouleh.

You are teasing me with that! Or Jodie could be having her food hell,

monkfish and in the form of a whole roasted tail of monkfish. The

monkfish is simply seasoned, seared then roasted in a pan. It's served

on a bed of classic puy lentils cooked in stock and red wine then

finished with some crispy pancetta. You'll have to wait until the end of

the show to find out which one she gets. If you'd like the chance to

ask a question to any of our chefs today then call: A few of you will

be able to put a question to us, live, a little later on. And if I do

get to speak to you I'll also be asking if you want Jodie to face

either food heaven or food hell. Breakfast? Have you had any? I had a

banana! Well you are about to have some fish.

Right, let's cook and up first is the fantastic, Michael Caines. So

what are you making? We have this cod in paprika with lemon puree with

samphire. It is lovely with the samphire. It is lightly cooked with

little soles over the top as well. Delicious.

So firstly we soak the cod. You can use pollock and also ling. You get a

flakiness in the fish. So take a tray and add the salt on it. It

should soak overnight, eight to six hours. There is a recipe of mine

about three grams of salt to 100 grams of fish. You get a lovely firm

quality fish at the end of soaking. It takes the moisture out and gives

a lovely piece of fish which is lovely. When you cook it, when you

have finished cooking it. You have a fantastic texture. It is really

good. Flaky fish contains moisture when you cook it. So now we will

dust it when you have done that with the paprika. This is smoked? It is.

Not too hot or spicy. With a lovely smoky flavour. It picks up from the

notes of the core izow. Of course it is salted, so don't worry about

adding more salt. Just think about the paprika on the outside.

People think of salt cod, they think of the traditional Spanish-style

salt cod that requires soaking. This is fully dried? This is. We have

removed all of the moisture. With the brandade, the salt cod can be

very, very pungent, I suppose it is the only word for it.

That is the drying process. You have to soak it for a long time

to get the salt out. So, onions in the pan for the sauce.

With shallots, butter, a pinch of salt, thyme and bay leaf. What I

will do also is to take the red pepper and on this tray we are going

to add seasoning. A little bit of vinegar. That is nice. It gives a

little acidity. A little pepper and some olive oil and wrap it up and

pop it in the oven for about an hour or 45 minutes.

Why cover it? It steams it. It does not make it colour so much.

In the pans we have the shallots with the butter, we sweat that off.

Now we add smoked paprika as well to pick up on all of the notes. This is

a dish inspired by a trip to Spain. We can talk about it later.

I mentioned Gidleigh Park. You have been cooking 20 years there? Yes. 20

years. 15 years with two stars? That's

right. Last year we got five Rosettess back and number one slot

back the Times food list. It is the fourth year in the top three and

twice at number one. That is really good. I'm happy about that! So the

pepper, we have one here that is already roasted. You can buy the

roasted peppers already. They are fantastic. What I will do is put in

there a little warm and skimmed milk or whole milk. It does not make a

difference. We will blend it to give the body of the sauce. That is nice.

So the fish is in the pan with a knob of butter. Get it fried off

with colour. That will then go in the oven for four minutes. In here

is some fish stock. Here with the fish you have a lovely

meaty tension tower, no water should come out while cooking after the

salting #3r0 ses. -- Process.

Then we take the puree. That is in here. It is not doing a great deal.

We will add to that as well. Then we also have the core izow.

-- core izow. -- chorizo.

I have made a lemon puree. Shall I put the fish in the oven?

Yes, for a few minutes. Once this is blended. We can then

pop that into the sauce. Then the texture of the peppers give

it a lovely texture. Cook it out for a few minutes and then we will pass

it off. The butter and the samphire, we put

it together. You don't have to season the samphire as there is salt

in it. If you would like to ask a question

to myself or Michael, call this number: So you pass the sauce

through the sieve? Yes. Then put it in here, up to the boil for 20

minutes. Then we have a lovely sauce. I will

check the seasoning. And I will add a little bit of milk to knock it

down. The milk helps with the texture. I

will do a little cappuccino effect. If people can't get down to where

you are at Gidleigh Park, they can experiment with your food in your

first ever cook book? It is my first ever cook book. It is called Michael

Caines At Home. It has some of my favourite recipes over the years. I

have tried to simplify them. This is one of the recipes in there. I have

done the lemon puree. You peel the lemon, blanch it, cold water, a

touch of turmeric, and add sugar and repeat that ten times but that is a

lot of work. Where do you get your inspiration

from? Looking at your CV, you are classically-trained. What inspires

you now? It is eating out. It is a fantastic meal. A simple food, you

think how do you adapt it to make it more personal, but I also enjoy

Asian food, African food, north African food. But your style of

cooking is still classic. It is always the classic style? So the

Waterside Inn style of cooking? It is, but it is a classical base in

its training but contemporary for its times.

its training but contemporary for its times In that regard we loose

the -- for its time. In that regard we still use the classic elements.

Now this chorizo has been fried off. We will drain these now.

You can get lots of different spicy sausage here? Yes, don't get them

too spicy. We are playing on the sweet, sour and the salty. And this

is the lemon. A little on the plate.

You have done that before, haven't you? Once or twice! We sprinkle the

samphire on. The lovely fish that is coming out and I know we have some

lemon for over the top. The fish is almost opaque. And the chorizo to be

put on the plate too. The lovely flavours here with the

fish and the sausage. Can you serve it straight from the

pan? It is fine. And the lovely wood sorrels, or what we call red vein

sorrel is for a natural acidity. And the lemon vib Great. A lemon oil

which is delicious to put on. It is a lovely simple dish.

It does look good. You are not bad at this cooking

lark? I could do it for a job! So, tell us what that is again? It is

cod in paprika with lemon puree with samphire.

It smells as good as it looks. Fabulous.

You are sat there in silence! You never said a word clouth that! Tell

us what you think? It is beautiful. Like a piece of art.

Dive in. I will share it.

So get the soft chorizo? Yes. It has a lot of flavour. We are rendered

the fat. A little bit of caramelisation, but also try the

lemon puree. It goes so well. It takes a little time, but if you

don't want to make it, just add fresh lemon segments on.

And with the sauce, it could soup? That is gorgeous.

Right we need some win to go with this.

We sent our wine expert, Jane Parkinson, to Lincolnshire this

week. So what she chose to go with Michael's cracking cod! I could

spend all day here at this beautiful mansion but I have to head into

nearby Grantham to get some wines for this week's dishes! With

Michael's delicious cod, on paper it looks like the sausage and the

paprika would win the flavour battle. If you want to make the

flavours sing out, go for a fruity, punchy dray rose, like this, the

Syrah from Chile, Mayi, but I don't want to underestimate the power of

the lemon. That takes me to a classic, zesty wine, the Alba

Signature Albarino 2012. It is from Spain and it is view people with

seafood. The home of the floral grape is from Galicia in north-west

Spain. I find it a fantastic match with a classic combination of fish

with citrus. If you name check the lemony goodness in the dish, you

will see what a fantastic match the two are. On the nose this wine

smells of the sea. The classic salty sea air aroma. That will be great

with the samphire. On the pallet, this is rish for an Albarino. It is

almost oily, but that is great as it stands up to the sausage, and the

flavours of the lemon, samphire and of course the beautiful cod.

Michael, I loved my Alba Signature Albarino 2012 with your delicious

cod last weekend. I urge you guys in the studio to do the same today.

Cheers! It is fantastic. I have been to this vineyard. When I

spent my time there it inspired me to make this dish! I am up for this.

Nobody is allowed near the plate! What do you reckon? It is delicious.

The lemon puree, the blanching, it takes the bitterness from the lemon

and it really works. Coming up, Peter on championing

something that we don't cook enough of at home it is Guinea fowl.

It is a lovely dish. We don't use it enough. I know that a lot of people

use chicken, but Guinea fowl is used quite a lot in France it is

beautiful. And if you would like to call us

call this number: Now it's time to pay a visit to Rick Stein as he

travels around India on his hunt for his favourite curry. He's in the

city of Pondicherry and is kicking off today with a visit to the home

of a cookery writer who's showing Rick how to cook in the local style!

Take a look. I met up with a cookery writer, Lord Louis. To her

Pondicherry is a place like no other.

What would it have been like here in the colonial times? We had lots of

French people here and the locals who had the France national

identity. And we had also the schooling in French.

Wow! And many people here in Pondicherry speak French at home.

French is our mother tongue. I have been offered to have a

typical dish from the area, butter chicken with butter rice.

It is sunflower oil that is used. Then a bay leaf. They taste

different in India! Cinnamon, the merest hint. Just one clove and a

little bit of star anise. Next, the onion.

So you are starting with whole spices? Yes, the whole spice, you

don't powder them. Leave it as such. I noticed you have star anise in

there. That is rare in India, isn't it? Yes, but in this area we use a

lot of star anise but really little. It is used for its medicinal value.

Mind, that is very hot. Beautiful. That is a really

plumpness to use that word, about it. It is sweet. I can taste a tiny

little bit of star anise, but very subtle.

Yes, it is not overpowering. This is garlic with cumin and a little bit

of fenugreek. A little bit? A little, little bit.

I say a ve bit! A little pinch. Good! I shall use that word again!

Chilli powder, turmeric powder. Stir it a bit. Be careful not to

burn the spices. And now the tomato.

Now have to coffer it and allow the tomatoes to cook. We use the spices,

we believe in India, the meat, the fish, it has a smell that disturbs

the pallet, use used on the food. Really? Is there a word for that? We

call it in the south, goutchi. The meat is smelly and the fish is

smelly. J In the same way that the Chinese

use ginger on fish? Yes. After, there is added the chicken

pieces and the white wine vinegar. It is a name used for the dish

called Vindai. Now we will taste it. Tell me.

I will give you a different spoon. Taste it, Craig. It's Rick! After 15

minutes, the dish is ready to serve. I must say it is looking really

good. I am looking forward to tasting it! Bon appetite, Rick!

Merci! That is very nice. Like it? Hmm! Not too hot it is

subtle. Mild.

I love the tomato in it. I love the vinegar in it. I like that tartness.

Using curry in the generic sense of being Indian food, I am looking for

my top ten. I think this could well be in the top ten.

Thank you. If you! Thank you! Talking of top dishes. I have to

tell you about this place. I stopped here from Chennai, I was told about

an ancient 8th century temple here, but always being peckish, I headed

straight to the restaurants on the beach, instead! It is funny but when

I see a sign like this, Ruffley stencilled on a wall in such

delightful Indian colours, I just know that the food is going to be

really good. If you are in Southern India, then fish curry should be the

top of your list. The folks here at the Seashore Garden Restaurant, I

think, make one of the very best. The ingredients are as fresh as can

be, the cooking time is minimal. What seems like a huge amount of

chilli powder is fried with shallots, curry leaves and garlic

and the star ingredient, a beautiful snapper. Firm and absolutely fresh.

Just just a few miles off this very beach on the el kb coast.

In goes the tomato piece and what makes this curry pi un undeniable,

tamarind. -- Corimandel Coast.

Watching him putting in some of the sauce on his hand and then tasting

it it is because they just will not taste anything it is all about the

hygiene. At he puts a spoon in something, you taste it, it becomes

unhygienic. Am I right? Yes. I'm right! This, to me is a seafood

chef's nirvana. Sitting feet away from the water's edge, in balmy

sunshine, enjoying a mind-blowing fish curry, cooked in hardly any

time at all. This place is a great find and life can't possibly get any

better, can it? That is just simply perfect. The fish is so fresh you

can taste the sea. You know when it is fresh fish like that. It is

heaven. Would you put that on the best list

of curries? Would I? Well, I am biassed but fish curry like this, it

could be the one. I know! I have to be thinking of this, some of the

chicken ones are good. We have not had beef ones. We have to go to

Kerala where there are lots of Christians to have the beef. And the

goat and the mutton curries and the fish? ! Heaven! It certainly looked

heavenly too! Rick put that dish into his list of favourite curries.

There are no prizes for guessing my number one curry. It's butter

chicken! The brilliant chef Vivek Singh makes one of the best I've had

at his restaurant Cinnamon Kitchen and I'm going to show you how to

make it now. I do apologise if I get this wrong, but this is great.

So start by marinading the chicken thighs. Use full fat yoghurt. This

is the healthy bit before the butter! Then ginger and garlic

pureed up. So mix that together. Then three spices. A little garam

Marsala, chilli powder and ground cumin. That goes in as well. Then

marinade the chicken. It creates a wonderful texture to the chicken.

Mix it all together. Throw in the chicken. Chicken thighs, but you can

use breasts, but mix it all together and you have this marinade,

basically. Then, what you do is to pop this in the fridge. Ideally

overnight but at least a few hours. Then we have this here. All we do

with this is take the chicken out and put it on to your tray like

that... In his restaurant, I am sure he would put it on a secure and put

it in the tandoori oven but you can just pop this in the oven. So the

chicken in a hot oven for 20 minutes, 220 degrees centigrade, 400

Fahrenheit and roast it. Then we make the sauce and add it to it. We

talked about the programme, The Smoke, but this is a new drama. It

is Sky 1. Yes. It started this Thursday. It is on every week now

for eight weeks. It is about firefighters but based

on two characters mainly? You and the main character? It is all a

fumble! It is based around the main character? Yes, Jamie Bamber who

plays kef, the lead. He is in charge of the team of firefighters.

I mentioned his name and two ladies said, fit and beautiful! He is

beautiful. If is a struggle to pretend to be in

love with him! He suffers a life-changing injury in the first 15

minutes. The first episode is fantastic. It has high drama and

action but then it is a good script that is balanced out with character

development. That is what is extraditing about it. It is not just

huge explosions. You mentioned the script but the

writers have done some very successful things so far? It is the

only thick that get actors involved, it is the writing, the writers never

get the credit. We get the glory. Tell us other programmes that the

writers have been involved in? Well this programme, the writer is Lucy

Kirkwood. She is 27, fantastic. She is really, intimidatingly, amazing

at her job. She wrote a play called America at the Almida. Developed

together with Kudos. They also produce produced Broadchurch. That

is the link, but it is really exciting. Like nothing I have ever

read before. It is ambitious. A lot of the time with telly, when it is

ambitious, it says huge apartment block explodes, and then you get

there, there is a little fire but it was amazing. They actually blew

something up. I have to check with this. We have

here cardamom, ginger, tomatoes, bay leafs, water. And we cook the

tomatoes down. We blitz this. Then I use this to make a sauce. The sauce

is the same spices. So butter, chilli, the Chile powder and garam

Marsala and dried fenugreek leaves. Smell them.

-- Chile powder. This is blitzed. It is like a

passata. Then we fry off this mixture with the chilli.

I have been very lucky to enjoy this.

The drama, you have been very lucky? I have been jammy. I started my

career at the Globe. While there I auditioned for a film called Venus

with Peter oh, actual it was a masterclass in how it should be

done. An extraordinary experience with nothing on nigh CV. So my first

two jobs for stage and film were pretty amazing. It could only go

down hill, but touch wood ddz... pretty amazing. It could only go

down hill, but touch wood ddz You have worked with so many great

actors, Dame Judi Dench? Yes. And then this film, Attack The

Block? These guys were saying it was about aliens? It is about aliens

that attack a block in south London in elephant and castle.

You would love it. It is fantastic. Written and directed by Joe Cornish.

The Adam and Joe Show. What is that? Google it! OK.

He had written and directed that. It is brilliant. It is difficult to

explain. In explaining it you don't do it

justice, but it is a dark comedy. It is produced by the people that did

Shaun of the Dead and Hot Fuzz. It has aliens in it? Yes but they

were people in it rather than CGI. I have been at a food show going on

at the same place at one of these conventions, they are all dressed up

all looking like Spock. In Comicon? Yes, that is the one.

What is that about? That is some people's dream! OK.

Right, we have our curry here, as I am going left field here, but we

have the butter curry. The cream, and a small amount of butter, it is

buttered chicken! It goes in there. Then we fry off rice in butter as

well as add the coriander to it. So, together with all of that, people

will know you from Broadchurch. This is coming back? Yes. It shoots

towards the middle of the year. I am so grateful that I don't know

anything, so I can't ruin anything. You can't say whether you are in it

or not? No! We don't know anything yet.

It just cuts the risk of one of us giving something away.

The programme has gone to America as well? Yes.

It went on to BBC America. It he issed over there, but then they, the

writer and the director of the first block, have also started shooting an

American version of it. David Tenant is in it as well. That is called

Grace Point. I don't think there are any West Country accents in that.

And social media is going mad about the village where you are from.

Skelham Thorpe! It is nine miles from Huddersfield, junk 38! I'm from

a place called thorpe -- Gunnersthorpe! There is a nickname

for it but I don't think that I can say it.

Now, this is the chicken. You could take this sauce and put it in a

blender and foam it... All right! I would say it is not my recipe it is

Vivek Singh's. I think it is fantastic with the chicken. The

chicken takes on a different flavour when you marinade it in the yoghurt.

That is beautiful. It is probably because of the six

kilos of butter in it, but it is delicious. How long have you cooked

the chicken for? About 15 to 20 minutes in there.

It is really hot! I love it. Right, what are we cooking for Jodie

at the end of the programme? It could be lamb shank tagine with herb

tabbouleh with ras el hanout. Served with herb and pomegranate tabbouleh.

Or Jodie could be facing food hell, monkfish.

I will serve it on a bed of puy lentils, celery, carrots and a few

pieces of crispy pancetta. What do you think of that? Beautiful.

Some of our viewers and the chefs in the studio get to decide Jodie's

fate today. But you'll have to wait until the end of the show to see the

final result. Right, it's time to watch the Celebrity Masterchef

hopefuls face another of Gregg and John's culinary challenges. Today

they're in pairs and they've been sent to two top restaurant kitchens

to help with the lunch service. Take a look. Today, the celebrities are

being sent out in pairs to experience their first lunch time

service in a restaurant kitchen. John and Denise are in London's

financial district. They are working at contemporary Italian restaurant,

L'Anima. John, Denise, Borg. We are expecting

a busy service, the standards are high, so I am expecting a lot from

you. Yes, chef.

Let's go. We satisfactory the fish and finish it in the oven for a few

minutes. Denise is responsible for the wild

sea bass with beetroot puree, a broad pea, and onion salad, paw

shoots and a potato gal et. OK? Nice. I like the fish pink in

the middle. Just the way that I like it! Happy? Beautiful.

Then the beautiful broad beans and peas. Look at the colour of the

dish. Then, this beautiful potato crust. This is what I want you to

achieve. I am expecting you to send this dish away absolutely spot on.

Yes, chef. Are you up for that? Yes.

Come on, let's crack on with the mise en place. Touch. That is it.

Wow! That is paper. Expense Expensive paper! Yes.

John has been put in charge of the tortelli, filled with burrata cheese

and cooked with sage and butter. You have to close this with the

order. And before you stick it, make sure that there is a good edge, or

it will explode in the cooking. Three minutes is fine.

A starter portion is three, a main course portion is five. Three

minutes, OK? Yes. On the plate. Very, very, very

simple. Some butter on top there is the

beautiful tortelli with hazelnuts and sage. John a simple dish but

with lots going on. A lot to do. Crack on with the filling. Make the

pasta and then you are ready to go. Right.

Down at Bankside, Ade Edmondson and Phillips Idowu are working at modern

British restaurant, The Swan. Service will be run by head chef,

Simon Cotterill. Good morning, gentlemen. How are you

today? Morning. I am Simon. We will have a busy lunch. Let's have a good

day. Let's go. Follow me. Give this three or four minutes,

then put it in the oven. Triple jumper, Phillips Idowu, is

responsible for the duck breast, served with kale, baby turnips,

cubes of quinns, duck and a red wine sauce.

With the duck, straight down the middle. This is the pinkness, I

expect this every time. The kale, with the duck sit it like that.

Basically on and around. This is how I expect to see it every time.

Otherwise I give it back to you, OK? OK. I look forward to it! Comedian,

Ade, is in charge of the fillet of beef, topped with bone marrow.

Served with black cabbage, potato dumplings, beetroot cubes and a

beetroot sauce. The marrow will melt in the pan.

So, be careful. Yes, and don't for get your beef fillet. This is

overrare. You have the cabbage. Turn that about.

That's your dish. It looks lovely.

The calm before the storm... OK, le crouton due tortelli, tortelli,

large. Yes, chef.

John's first up. He must make and cook his tortelli to order.

It's gone! Argh! We are rocking now, two small tortelli. Come on, John.

We are rolling. Yes, chef.

John, this is easy. Come on. You should put your hands on. Come on.

You should learn. Come on. Yeah? So, two more by yourself. Get

the paper and do it. The chef is not happy. I'm... See,

look. I have to start again. I have five sea bass on order. Two

for one table. They have to look identical.

I am starting to feel a lot more pressure now. It is all very real.

Are you ready in two minutes, Denise? Yes, chef.

Spot on. The pea shoots, darling. They are

coming? They are coming. Good. OK. Bravo. So far, I am happy. Let's go.

46, one roast potato, two sea bass. You have two more to prepare for me,

darling. Don't rest. Denise is on a roll, but John still

does not have the dish out. John, how long? One minute, chef.

I want it here now, come on, John! Cheese underneath, on top and then

the brown butter. Is it is start or a main? It's a

main. Five. Five. Some more cheese on top.

OK. Less butter. Look at that. OK.

Chef said it was OK, but I will hopefully improve it this time.

And you can see if the celebrities survive until the end of lunch in

about 20 minutes or so. Still to come this morning on Saturday

Kitchen Live. Ken Hom and Ching-He Huang are taking in the sites of

Sichuan in China. After a trip to the zoo to see the pandas, they're

back in the kitchen making a cucumber salad with one of China's

greatest chefs! With all the drama of last weekend I'm hoping it's only

eggs that are CRACK-ed when our two chefs go head to head in today's

Saturday Kitchen omelette challenge. Will Michael be able to SCRAMBLE his

way up the leaderboard or will new boy Peter POACH the number one spot

from Paul Rankin? Find out, live, a little later on! And will Jodie be

facing food heaven, a lamb shank tagine? Or food hell, roasted

monkfish tail with tabbouleh? Right, let's get back to the cooking and

next, making his debut with us this morning, from the Newman Street

Tavern in London. It's Peter Weeden. What are you making for us today? Do

you have enough pans? I think so. What are we going to make, then?

Roast Guinea fowl with bread sauce and kale.

So, this is a dish from your restaurant? Well, it is a dish

centred around a good ingredient. So the Guinea fowl is a great bird.

We get ours from the farm makers in Wiltshire. They are dry-plucked.

Available all year round. We don't eat it as much as we should do? This

dish works well with game bird, chicken. It is a versatile thing.

So you are taking the whole lot, throwing it in the pan to colour it

on all sides? Yes. That shortens the cooking time. If you chop the

vegetables we can get some Gibb let's here. We are taking the liver

out. This is the onions, carrots, celery,

bay leaf. Yes. And red wine and the same

quantity of water? Yes, to get the flavour from the giblets. We will

mix that with the gravy later on. Sounds good. Michael you cook with

Guinea fowl? I love it. It has more flavour than chicken. It is well

used in France it is much more ding tink than the chicken.

We have a little cartouche over the top.

That is lovely. A pinch of salt and pepper there.

The bread sauce, the way to do it is to get the shallots, sweating off in

butter. We are getting the milk . And this goes in the oven? Yes, for

a coup couple of hours. It gets the flavours out gently.

So the Guinea fowl is going to get browned off. I will keep the pan

hot. What is next? Well we thought we would have a play. We have kale

and cavalo nero. I grow this at home. It grows well

in the garden. It is a good British cabbage but

actually, it is as British as cabbage comes, some people think it

is Italian! Then the bread sauce, we have to toast the bread in the oven.

With a little bit of butter. Tell us about the restaurant, then.

It is Central London? It is thester of London. We are a tavern, Newman

Street Tavern. With good quality ingredients. Amazing producers who

look after us well. They bring good quality fish and meat. We work

through the season with 50-odd different types of fish through the

year, a daily changing menu. So blitz this for the crumb? Yes, a

little butter and a pinch of sea salt. The cabbage that is cooked off

with olive oil. Normally you use these for the bread

sauce but you are basically putting chunks of bread in? I am putting in

the white bread and the outside turning it crispy. It keep it is all

lovely and creamy. Keep an eye on the cabbage if it

starts to catch on the pan, add a little bit of water.

In the pan here there are the shallots and butter and bay leaf.

That is important. Two or three bay leaves in but only a little clove.

Normally you put a clove in an onion and add it to the milk? Yes but I

mrefr this, it is lovely and sweet. Where do you get the Guinea fowl?

They from a farm in Wiltshire. They are outside birds. They love their

space to do their own thing and they are dry-plucked. That is important.

They are ageing the birds whole. Taking the feathers off without

adding water to them. It is a good mixture for people who

don't like game, as that is heavily flavoured. It is a good starter?

Yes, for people who like a little meat with depth of flavour it is a

good way to go for game into the spring and the summer.

Absolutely. There is grouse on the 12th of August. So to bridge the gap

between the pheasants and the duck, you need something and this is a

really good-flavoured bird. We are nearly there with the

cabbage. Why are you doing that? Why not put

it in the oven with, or like people do with a roast chicken? We don't

want to make it dry. So you are part cheque booking the thighs and the

legs? Yes, to get the heat in. Now this has been in the oven for a good

couple of hours for the gravy. Yes, and add some good meat jelly.

That is simple stuff. And here you can see that the crown

is not browned, just the legs and the thigh. Now it goes in the oven.

How long would you cook it whole? For about 35 or 40 minutes. That

bird is about a kilo and a half. Now, of course all of today's studio

recipes, including this one from Peter are on the website go to:

bbc.co.uk/saturdaykitchen. The kale is ready? Yes, take it off the heat.

The bread sauce is coming up to tfrp. -- heat. Now we need to put

the plate together. You need the leave the Guinea fowl

to rest. . Yes, that is important. When it

comes from the oven it soaks the moisture back into the flesh.

So the bread sauce? Yes, we left the white part of the bread in chunks.

Once it soaks up the milk, that is fine.

This has a little more colour here on the Guinea fowl. It is cooked

through. Add any juices to the gravy.

I will break the leg off... The key to this is not to overcook it.

Similar to pheasant and Guinea fowl, partridge? Absolutely it is moist.

It has a little more colour than a chicken. It is all very good.

The oven is at 150. So you are not overcooking it if you whack up the

cooking to 200 degrees it tightens up the meat. That is not good for

the bird. And salt and pepper.

Into the sauce. And I will carve this meat. The

broad sauce could be cooked a bit more until it really absorbs the

moisture. That would be better. And the cabbage and the kale.

This is fantastic with liver, the cabbage, the cavalo nero.

It is very tasty. Trimming off a piece of the thigh with some skin.

Are you a fan of the skin? Yes. And it is a decent size? I think there

is enough for four people on the bird. And of course the gravy.

There we go. A little sauce over the top.

It looks great. So, give us the name of this dish?

Roast Guinea fowl with bread sauce and kale.

The first time on Saturday Kitchen. Job done.

Thank you very much, sir! You can tell that was your first time. Right

have a seat over here. Jodie, you get to dive into this one as well.

Guinea fowl. Try that. Amazing.

It is becoming more accessible as a product? Yes. Lots of farm shops do

them. Unlike the chickens they roam. They are difficult to rear. As they

roam off. They are free range by nature.

Happy with that? Delicious! Right, we need some wine to go with this.

Our expert, Jane Parkinson has been in Lincolnshire this week. So what

did she choose to go with Peter's gorgeous guinea fowl? Peter's

comforting begin kwi -- Guinea fowl packs in flavour with the kale and

the bread sauce. You could go for a rich white like this, the Hunt

Hunter from Australia, but my journey to find the ultimate match

for Peter's dish has led me to France to this, the Bouchard Aine et

Fils Pino Noir. With the delicate flavour and gamey

flavour of the meat, this Pinot Noir is a great choice. A great choice

for dinner parties as this wine is versatile with many foods and this

wine looks more expensive than it actually is! This is classic Pinot

Noir, it has the smoky, earthy, fruity aroma. It is pretty, rather

than heavy. On the pallet, it has a lovely smoothness. Like a melted

butter. That is great with the creamy texture of the bread sauce

and will let the crunchiness of the breadcrumbs show through. In terms

of flavour it is succulent. And mushroomy. That brings together

everything from the kale to the Guinea fowl together beautifully. So

guys, this wine is tasty with Peter's recipe, and coming in at a

tasty price too. That, in my book, makes this price a winner. Enjoy! We

are. A great combination. It works well. The smokiness and the

acidity. It kouts -- cuts through it is good. It is a light meat and a

light wine goes with it well. I don't know, I have not tried it!

Right, let's get back to Celebrity Masterchef and join Ade and Phillips

as they try to get through the lunch service. Needless to say it's not

going well! Take a look. Over at Bankside, the restaurant is full.

Ade is un unun-- inundated with orders for his fillet.

I have two medium rare, one medium and one medium well. Medium well? I

am panicked now. In the few minutes that the beef

takes to cook, Ade has to fry the dumplings and the bone marrow.

Away 22, Ade, that is you. Yes, chef.

Oh! That is a mistake. While Ade starts from scratch,

Phillips Idowu is juggling five duck orders.

How are you getting on? OK but I need to pick it up a bit.

Do you have the components on? Yes, one, two, three, four, five. You are

all over it. Good. Thank you, chef.

Phillips Idowu, how long for table one? Two minutes, chef.

Ade are you going to be ready? No. No. You need to talk to each other.

I need ten minutes. Ten minutes? Come on, turn over!

That's it. Sauce it. OK. On the tray. Let's get it out.

Ade, are you ready? Yes, chef. It looks good. Bringing it back

after dropping all three on the floor before. OK, service. Let's go.

The main away for table one! Back in the City, it is an hour into

service. John is plating more of his delicate tortelli.

Fine. Cheese. OK. One to go with the sea bass. Quick!

Quick! Quick! How long, John? 30 seconds, chef.

Are you sure? No. OK, tell me the right time, then.

One minute, chef. Good. Don't waste my time.

It's gone... What's going on there? It has split. I'll put three more

in. This is a disaster. Leave it. You

are burning the butter now. Don't touch it now. Nothing can

prepare you for this male strom of craziness, really! Across the

kitchen, Denise is trying to manage the timings of five sea bass.

Five mince for table 31. Six minutes for 73.

Yes, chef! I'm not going to help you, darling.

Are you happy with this? I'm not sure yet.

I'm happy. Denise, it is the best so far. Bravo! Thank you.

Only 45 minutes of service remain. And Phillips and Ade are trying to

clear their mountain of orders. Gentlemen, how long for table one

and table four? This needs more time.

Which is which, Ade? Which one? Two medium rare.

This is the medium here. OK. Right, let's go. Ade, that is

much better. Thank you, chef.

Make these good ones, yes? Yes, chef. Keep the plate tidy.

Yes, chef. Phillips, this is much better. Thank

you, chef. Let's go. Service.

I was rushing a little. So the presentation on the plate was not so

tidy. I wanted to get the food out, but the last one was a little

better. Well done, guys. It is a good end to

the day. A good service. Let's clean down. That's it. Well done.

Thank you, chef! Really enjoyed it. OK, last order. One sea bass, one

tortelli last. John, you and Denise communicate now. Go on.

Yes, chef. John, quick.

I'm very happy with the last dish. Thank you. Thank you.

Well dub. -- well done. Are you happy with that? Yes, chef.

Yes, I like it. Good. Let's go.

It has been a tricky service, yes. John, we gave him a difficult dish.

Overall, the guy did a good job. Denise was impressive, the cooking

of the fish. 12 of those were spot on.

Ade seemed muddled from the start. Dropping food on the floor sent him

down, but he pulled it back. Phillips did look lost with the

communications and the timings but in the end he pulled the last too

table through and did an OK job. It was such an adrenaline rush, but

amazing. Such a great experience! Next week one of the hopefuls will

leave the competition. Right, it's time to answer a few of your foodie

questions. Each caller will also help us decide what Jodie will be

eating at the end of the show. So who do we have first on the line?

eating at the end of the show. So who do we have first We have Kay

from Sheffield. What is your question? I am making fresh

tortellini. I would like to know the best way of filling them and how to

save them for tonight? You should have watched that VT. Perfect

timing. What do you think? You could make it

with pumpkin, Ricotta. Or Rick Otto cheese with spinach and nutmeg.

What sauce? The melted butter with sage or a nice tomato sauce. When

you make the pasta, blanch it in boiling water for ten seconds and

put them on ice and drain them. It sales the pasta.

-- It seals the pasta. It is then kept in the fridge. A good

technique. What dish would you like to see at

the end of the show? Food heaven. Wendy, what is your question? My

boyfriend gave me an industrial blowtorch! I was wondering what sort

of meat and fish I could use it for? You can use it for singing hairs of

the game birds. I can see that Valentine's card...

Blowtorch, singing hairs off a bird! A lot of people, taking fish, you

can blowtorch that quite well. It is almost like it is not ceviche but it

warming it through, but a lot of people use the blowtorch. We use it

in the preparation more more than the cooking. Some use it to colour

at the end, but good luck. It is good with the mackerel. On the

skin. And make sure you do it on a solid oven tray or you may need a

new bench! It is very, very hot. Be careful with it. What dish would you

like to see, food heaven or food hell? Food hell, I'm afraid.

You can take the time now to name and shame your boyfriend, go on...

Brendan. Is that it? Yep.

What is his second name? Totten. That's it. A blowtorch for

Christmas! Melanie, what about you, did you get a blowtorch last week?

No but it is my birthday next week! What is your question for us? I have

a turbot. I would like the best way to cook it and any sauce with it.

So, a whole turbot. Cook it on the bone? I would. Then grill it with

olive oil or put it in a pan roasted with butter. It is really

flavoursome with lemon juice and capers and parsley.

The key is to keep it simple. Or put it in a roasting tray and poach it

gently. A nice glass of wine. Served with a simple hollandaise sauce.

Just be careful not to overcook it. What dish would you like to see at

the end of the show? Food heaven. Right it is time for the omelette

challenge. Paul Rankin is still at the centre

of the board. Peter, who would you like to beat? Michael! No pressure

there, then. A three-egg omelette, as fast as you

can. Three, two, one, go! Are you happy with that? Oh,

scrambled egg! Trust me, I have been here seven years, that is a

reasonable omelette considering what I get to eat most of the time. That

is the norm. Look at this! That is good! It doesn't really bring out

the best in us, does it? No! Peter, I love this photograph. Look at

that... He needs a crime number neath it! You did it here. In good

company. About there, 33. 3.24. Michael, do you think you have beat

your time of 23. 80? I hope so. You were quicker... A lot quicker.

OK. You did it in 20. 88. That puts you

right on there. Fabulous! That knocks Dalton down. So will Jodie

get her food heaven, a slow cooked lamb shank tagine? Or her food hell,

a roasted monkfish tail with puy lentils. Michael and Peter will make

their choices whilst we peer into the mysterious world of Chinese food

with Ken Hom and Ching-He Huang. They both have a date with one of

China's best chefs but first they're taking a detour to see the world

famous giant pandas! ALL SPEAK AT ONCE

Aw! Sichuan province maybe one of China's culinary hotspots, but no

vifrt here is complete without a visit to see their famous residents!

-- visit. Oh, my God! They are so funny. In

fact, they don't look real. They are so human-like. You think

that any minute someone is going to take a mask off.

I love the one in the tree. This panda sanctuary is home to the

world's most populated panda sanctuary. Here, you feel that their

life is unchanged. Pandas are a massive draw for

Chengdu for the Chinese tourists but we have one last place to go.

It's a place where our experience of Sichuan food traditions are brought

together and elevated to a new level.

This family kitchen is one of Chengdu's most celebrated

restaurants. That is so beautiful. A little

hedgehog! The food is the work of this man, chef Hubolt. He has

travelled the world, gathering ideas and inspiration for his cooking. Now

he is receiving acclaim FORCEDWHITE OK both at home and abroad for his

modern twist on Sichuan dishes. I have not seen such an innovative

approach to traditional food anywhere in China! It looks so

beautiful, I don't want to eat it. It looks like a work of art.

These brushes are filled with a sweet red bean piece.

There could not be a better demonstration of the new culinary

confidence in the country. Wow! The presentation is fantastic.

I can't wait to try it. He is a genius. A real genius.

This feels like an incredible opportunity to try out some of the

cooking techniques I have discovered here on one of the best chefs in

Khan! I want to use a traditional flavour combination, unique to

Sichuan. It is called strange flavour. It is

a combination of all of these flavours like the chilli bean piece,

the sesame piece, the vinegar an the sugar brought together. So we will

see how it goes. It is like a dressing.

I am nervous as all of the chefs here work with precession and my

dish is a built more rustic. My strange flavour salad will taste

spicy, sour, sweet and nutty it is a take on a Sichuan classic, smack

smacked cucumber. You smash it. It bruises it. It allows you to absorb

the flavours of the dressings. A local way of doing the salad. I am

cutting the cucumber into large pieces, adding sliced mustard green

hearts. Broccoli stems work too. And finally chopped garlic shoots to add

at the end. For the dressing,le strange flavour

sauce is a mix of icing sugar with black rice vinegar and light soy

sauce. A Chinese vinaigrette! To that, I am adding smooth peanut

butter to give a rich, smooth flavour. Then the sesame piece. The

vegetables are put through the dressing and the garlic shoots on

the top. Finally, the key flavours, the Sichuan flower pepper and chilli

bean piece. Fried in hot oil to release the flavours, a trick I

learned called over the top. It is hot and cold. And to top it off, the

chilli oil. Boy, a salad has never been the

same! And more flower pepper. That is amazing.

It looks lovely. Hmm! It has a nice, crunchy,

refreshing texture. I expected it to being more hot? -- I expected it to

be more hot. But it is not as hot as I expected it to be.

He said now you have taught me, in future, he will definitely try. Wow!

I appreciate it, chef. There'll be more from Ken and Ching

on next week's show. Right, it's time to find out whether Jodie is

facing either food heaven or food hell. Your food heaven would be

these lamb shanks which I'll turn into a tagine with onions, garlic,

tomatoes, apricots, almonds and loads of spices. It's served with a

herb tabbouleh. Or you could be facing your food hell, Monkfish,

which I'll roast and serve with some classic French style puy lentils and

crispy pancetta. What do you think? I hope I have wowed you enough! It

paid off. It is the lamb! Now, we have the

bulgar wheat. This is for the tabbouleh. It is a cracked grain.

Couscous is manufactured. This is like a pasta. It is actually

just a cracked grain. You have to soak this. We throw that in with

salt, butter. I will take the lamb shanks. We have to get this fired

off to start with. So a hot pan. The tagine is the dish with the lid.

We are going to take this it also makes a good Valentine's present, a

tagine, instead of a blowtorch! Unbelievable! We can seal this off

in a hot pan. The spices that I have here is cumin, turmeric, cinnamon,

ras el hanout, a fantastic spice. This is ras el hanout, it has rose

petals in it. There is saffron and har ace -- harissa. There is chili

piece. Cinnamon and garlic and a little honey. If you guys can do the

salad and lots of herbs. We throw in the garlic. That goes in

there. If you grab the tongs in that dish.

Oh, I am a rubbish helper. You have to help now.

So seal it off. Turn it over. It looks gorgeous.

When I was cooking in London, these were about 20 pence or 30 pence

each, now they are a few more quid! They are.

You can lift these out. And on the front and back theory,

those lamb shanks look like back legs.

They are front legs. I am not trying to be difficult. Find someone!

Somebody call in. They are definitely front legs. Either that,

or it is a little lamb. Well, whatever side it is, front or back

legs but these are the front! Yeah, yeah.

Do you want to come back? ! Just keeping the nuts. I don't need them.

I'm just giving you something to do! It is what you call confidence, that

is what it is! Then we are going to throw in the honey into there as

well. Like that. Then pop the lamb back in.

Then what you do is keep this on, the heat on, then throw in the

chicken stock and tinned tomatoes. There are so many different ways to

cook lamb shanks, tinned tomatoes, beans, cooked down for an amazing

flavour, but the key to it, whatever the ingredients you put in, the key

is the time to cook. A long time. About three to four hours.

Then we can throw in olives. We have apricots to add to the

sweetness. The whole point is that all of that liquid, it starts to

stew down and thicken up. Then we throw in almonds. And if you grab

that white lid. That is quite heavy, isn't it? Yes.

Then we pop that in the oven. I will bring this one out. The key

to this is the length of time in the oven. So whatever ingredients you

put in, cook it for at least three hours. It gets lovely and soft and

tender. Then we have the tagine with the FRONT legs of the lamb! The oven

is set about 150 centigrade. Then you have this wonderful sauce.

Now you can start to finish this off. So the lovely lamb shanks with

herbs. Lots of herbs there.

Some more almonds. They are going in.

Do you want a bit of olive oil in there? Yes.

And we mix this together. So we have this lovely thick, rich

sauce. And we carry on the tradition as we put a little bit of butter in

there. Just a touch. A bit of seasoning.

A bit of black pepper and salt. And mix it together.

I mentioned the show The Smoke. An eight-part drama. This is coming up

to the second part. When does it air? Next Thursday. 9.00pm on Sky 1.

Each episode, is it a story in itself? It is a continuation but

there is also a contained event within an episode.

Right I melt the butter... It is one of those dishes that makes the right

leg shake! That is proper that. A bit of salt and pepper.

Have you put everything in? Chop a few more herbs! Two on! It is really

the front legs. Go on.

So this is the tabbouleh. You don't need hot stock. You can soak it in

normal water or stock that is cold. It will puff up.

Then we mix that up. Happy with that? Yes.

You can use the same spices as are in there. The ras el hanout, the

harissa, into the mixture as well. You get a hot and spicy one. It is

available in hospital hospitals coming up around the country. I have

been working with the hospitals over the last year again. A new series of

the hospital programme coming out on Monday it is all about trying to

revive hospital food around the UK. This is ready for every hospital in

the UK to put on their menu. It has harissa and the spice, but you can

do it on budget. So we have the lamb and you have to

serve it as a piece like this. Then this lovely sauce that goes

over the top. Do you want to grab some irons? Thank you very much.

Then that is your lamb tagine. Dive into that, Peter. Tell us what

you think. To go with this we have got a great wine that Jane has

chosen. A Georges Duboeuf Beaujolais -Villages 2011. It is from Majestic.

It says from ?7. 49. Tell me what you think of that? It is sweet,

savoury. You need the honey and the almonds in it.

Beautiful. Lovely. It is good, isn't it? I think you

need the sweetness, the savoury, the honey, the almonds and the FRONT

legs of the lamb! Happy with that? ! Beautiful.

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

Michael Caines, Peter Weeden and Jodie Whittaker. Cheers to Jane

Parkinson for the wine choices! All of today's recipes are on the

website. Go to: bbc.co.uk/saturdaykitchen. We'll be

back here at the same time next week, but if you're about on Monday

morning then you can catch my recent attempt to improve the state of the

country's hospital food. That's on BBC1 from Monday at 9.30am. In the

meantime have a great day and enjoy the rest of your weekend. Bye for

now.