22/06/2013 Saturday Kitchen

Good morning. It's time to sit back and enjoy your weekly fix of

wonderful world-class cooking. This is Saturday Kitchen Live! Welcome to

the show. Joining me in the studio are two top chefs. First a man who's

set up home in the seaside town of Folkestone and is slowly building

himself a foodie empire of restaurants, including the

award-winning Rock Salt. It's Mark Sargeant! Next to him is another

chef not happy with just the one restaurant. He currently has three

award-winning tapas bars all in different parts of London. It's Ben

Tish. Good morning to you both. Marsh, you are firing away, what are

you cooking for us? Something summery. It is all there, in Spain!

I am doing something simple, a one-pot dish. It is delicious. Light

summer chicken broth with herb dressing. It is like a pesto with

lots of fresh herbs, mixed through it to thicken it up.

It has lovely minted new potatoes. Ben, tapas on the menu? Yes, chorizo

stuffed squid with sage, potatoes, peas, capers and alioli.

mentioned the spicy chorizo, this is the soft one? Yes, the soft one. We

are moulding it into the squid and roasting it off.

So, two great dishes to look forward to from our chefs and we've got our

usual line-up of fantastic foodie films from the BBC archives too. As

always there's Rick Stein, plus brand new Saturday Kitchen episodes

of Celebrity Masterchef and the brilliant Raymond Blanc. Now, our

special guest today was part of the biggest girl band of the century,

Girl's Aloud having sold over 4 million singles and 4 million

albums! Welcome to Saturday Kitchen, Kimberley Walsh. Hello!Great to

have you on the show. I know you watch the show. I know that you

family love it. They are besides themselves! Hi,

mum, sisters, aunty. Yes, I am really here. We love you.

It is done now. Get that embarrassing bit out of the

way. You are about to face food heaven or food hell.

I am. I will cook something based on your

favourite ingredient, food heaven or the nightmare ingredient, food hell.

It is up to the chefs here and there could be your mother. What would it

be, food heaven? Food heaven would be for me, American waffles, with

bacon. Really healthy. I fancy that this morning. I love the salt and

the sweet together. With the maple syrup? Yes.

What about the dreaded food hell? Food hell, I don't like pears. I

don't like the textures. There is a lot of fruit on your

list? Yes, peaches, the same. I do try. Maybe you can convince me when

it is cooked or something? It is not up to me.

So it is either waffles or pears for Kimberley. I will make my own

waffles in the waffle machine. With crispy bacon. Served with maple sir

up, poached egg and a simple hollandaise sauce to go with it. Or

Kimberley could be facing food hell. It could be a pear and a rosemary

Tarte Tatin. This the pears are poached, add with rosemary, covered

in sugar and butter and baked and served with caramel and ice-cream.

You will 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 on the show 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 Kimberley to face either food heaven

or food hell. So start thinking. Right, let's get cooking and up

first today is the chef at the helm of the award winning Folkestone

restaurant, Rock Salt. It's Mark Sargeant! So, chicken on the menu?

Yes, this is really simple. Get the chicken on. Poach it in

water. With lovely spring vegetables. It is

spring, summer, perfect. You want me to finish this off with

the sauce? Yes, make a nice sauce. The great thing about the sauce, you

can keep it in the fridge, it goes well with grilled steak. Brilliant

with this dish, obviously. Even with fish, a nice piece of roasted

fish, a nice piece of roasted salmon.

We have mint and parsley on the base? Yes, lovely light and fresh.

The parsley give it is earthiness. Anchovies and garlic.

You are using salted anchovies. They have a great flavour.

They are amazing. I use them all the time as a seasoning. Salt is great

but anchovies give a real depth of flavour.

So this is going in. This is used at the end of it Absolutely and the

Jersey Royals. I have seasoned the chicken. I am jointing it. We will

get it into the water. And in the sauce, some olive oil?

Yes, please. You have rapeseed, but it is too strong for the dish. I

like a medium olive oil. Now, poaching. A lot of people are

poaching. It is not something that we do as much? It is really healthy.

We poach a lot of fish, meats. You make the stock in the pan. I have

added a little stock cube. In three-star kitchens, even with

Gordon, we would add a touch of stock to give the sauce a boost. So

that is in there with the bay leaf, the thyme, salt and pepper. Bring it

up to the boil and simmer it for about 25 minutes. Here is one here

with the stock. It is lovely. Lots of flavour in there.

Now, the potatoes? The potatoes, the Jersey Royals are Colling to the end

of the season, but they are lovely. I find it best not to scrub them.

Absolutely. In that with the peas, we are

cutting banes up too. The good thing about the recipe you

can use any vegetables. To the winter use the root vegetables, the

butternut squash. Towards September, lovely tomatoes, so it is really

whatever you want to cook with this. Like Ben, your restaurant empire is

expanding. We have seen you in Folkestone? Folkestone has been my

baby for two years. We celebrated the second birthday. That is going

from strength-to-strength. It is an amazing site there?

hangs over the harbourside it is a fantastic location. I have always

wanted to come back to London. I got the amazing opportunity to take over

the kitchens of the Great Northern Hotel it is a new hotel.

Refurbished, one of the very first railway hotels. Stunning, right in

the heart of King's Cross. I have a, if I get this right it is

called Plum and Spilled Milk it was the food carriage on the Flying

Scotsman. So a lot of heritage there. There is the Great Northern

hotel bar which is fantastic. There is a kiosk which sells amazing Delhi

food. That is exciting. I should be getting the menus ready for

mid-July. So we should be ready. Then of all places, I aim chasing

down Jason Atherton, opening up in Singapore.

Local, then? Yeah, great. The good thing about Singapore, there is no

such things as seasons. I can bring in asparagus all-year round. The

produce is amazing. Although, at the moment I think that they are in a

huge smog. To recap. I have the chicken

poached, I have the beans, peas, courgettes, which I am putting in

now. Then I have peeled some asparagus.

We are using the asparagus ribbons to garnish the top with a little bit

of crunch. Then adding the vegetables in here. You don't want

to boil the vegetables too long. You want a bit of crunch. So it is like

a salad texture. The potatoes are draining. If you

want to put questions to either Mark or Ben, call us on this number:

So we have all of the herbs in the sauce, the garlic, anchovies, tow

bass co and red wine vinegar. That creates a fresh, vibrant, lovely and

garlicky, we are using that to finish this stock. We put a spoonful

to give it body but can you put spoonful on the Jersey Royals.

want that? You sure you don't want butter? You have to put a little bit

of butter. You can't have the Jersey Royals without butter! It's like

waffles without the bacon. Mark, when you put that on hot it

will really absorb it? Yes. That smells fantastic. Put a

spoonful of that in. It thickens it up a little too. It is like a

classic French soup awe pistou. With the chicken poaching there, it is an

incredible stock. And so quick. Really quick. Anyone watching at

home can do this. Get all of the ingredients in the supermarket.

You kept the asparagus trimmings? Yes, you glaze those for me James.

Then we are ready to dress up. You can put a bed of baby spinach leaves

if you wanted to add something different.

I'll take the potatoes. There is nothing overall fancy

about, this but it tastes fantastic. It's the sort of thing that my mum

would cook. You would not use the legs or --

sorry, you would not use the legs or the thighs? Or you you would only

use the legs and the thighs? Yes, they impart so much more flavour to

the dish. And fen if there is anything left,

you can blitz it up for an amazing soup.

So... Another spoonful of that on the top.

Always at the last minute this to keep the colour.

Absolutely. With the rest of that, make a large amount to keep, but

that kept in the fridge, over steak or poached fish or roasted chicken

as well... It will be fantastic. Just finish that off.

So, tell us the name of that again? That is light summer chicken broth

with herb dressing. It is just needing... Oh, no!Check

that out now! It has made all the difference! You see that? Yeah,

right. Don't worry, I'm not a health fanatic.

This is mine. Kimberley has that one. I have this.

one. I have this. That is very quick.

The secret is the Poping. Now, digging in.

Wow! It looks so vibrant. If you are not feeling so well, get

a bowlful of that down you. Right, we need wine to go with this.

We sent our wine expert Olly Smith to a day at the races. What has he

chosen to go with Mark's mighty chicken soup? It is Royal Ascot

week. I have come to the Parade Ring. I will investigate the

dmroeris on offer. Place your bets! -- galoris on offer.

Bravo! Now it is time to gallop to the High Street to find some winning

wines for this week's show. With Mark's champion chicken, I have

opted for a bright white to reflect in the glow of that summery

greenery. You could choose something like this Yalumba, splendid, but

with the zip in Mark's dressing, I am after a wine with more spring in

its step. So I am choosing the Zalze Bush Vine Chenin Blanc 2012. Welcome

to the Winner's Enclosure! This most likely gets its name from the French

monastery of Mount Chenin. This one, well it is like a pineapple hooked

up to a power station! Boom! Think about the intensity of Mark's

dressing. It is a massive flavour with the spike of vinegar, the

punchy mustard and the wealth of summer greenery in there. You need a

wine with natural acidity to link up and balance. Then, of course, the

broth. It is a real tribute to the British summer garden. All of the

natural sweet veg like the peace, asparagus and pea shoots. You need a

wine with a subtle aromatic edge to combine it. Finally, Mark's chicken

it is succulent, tender, poached. You need a wine that is a festival

of fun to show the glory of the dish. Mark, here is to your chirpy

chicken, cheers! Cheers indeed. We are all enjoying it. The chicken is

going down well. The wine is fantastic.

I am not an expert, but it is light, it needs a bit of acidity. That is

perfect. I really like it. And you really like that. While it

was playing, you kept going, didn't you? I thought I was supposed to eat

it all! A great combination. Gorgeous. As Mark says, it works

really well with that And when the weather is better, that

would be the perfect dish. Coming up, Ben has a great tapas

style dish. What are you doing again? I am doing chorizo stuffed

squid with sage, potatoes, peas, capers and alioli. Then we are

making the ail owly home-made. And you have a chance to ask Ben or

Mark a question. Call this number: First it is time to head to France

for more waterborne adventures with Mr Rick Stein. He is making a

classic dessert, a cherry pithivier, but before all of that, he is to

pick his way through an unusual for a puddle of water

A big board will drop behind us and- Where we will be deposited

stuff around the country In this day and age, you'd think

to such environmentally friendly means.

It all comes down to time and I'm sure with a little forethought there's plenty of cargo

that isn't necessarily needed in a rush.

Anyway, the problem of getting boats from one level to another

has been answered in a variety of ways.

Not the least of which is the standard lock

which we've seen so many of.

But I've never seen ANYTHING like this before.

This is just amazing

because the power of these two engines...

They've got SNCF, Societe Nationale- de Chemins de Fer, on.

So they're actually two real railway engines, pushing us up.

When you look at the power of them,- it's amazing but...

when you think there's five locks going the other way,

where water does it, you realise the incredible power of water.

This is costing somewhere between �80 and �90 to shove us up here.

With the water, it costs nothing.

It's such fun. I know it's boys' stuff but I just love it!

The whole public transport system -- not just railways but canals as well -

they've got backing, they've got faith, they've got optimism.

I think that optimism must have a lot to do with sunshine.

At the moment, that's as never-ending as the canal itself.

And sunshine, of course, brings about bumper amounts of fruit.

Here, that means great, fat, luscious cherries.

And so, for a time, they pop up in everything -

including sparkling aperitifs!

But the inspiration for my next dish

came form these fruit farmers - the Dousacs,

and I'm going to use their cherries to make a pithiviers.

Well, I've got a bit of a confession to make.

I'm using packet puff pastry...

but I think that's quite good news.

I mean, ten years ago if I was demonstrating this,

I'd be making the pastry and be here all day!

I'm really, you know, as somebody once said to me,

"Life's too short for boning oxtails." It's now too short for making puff pastry,

much as I like making puff pastry.

You can, of course, make small, individual pithiviers,

which is what I'd do in the restaurant,

but I'm going to make one big, family-sized one.

I tried making the pithiviers with the stones still in the cherries,

um...cos I just like the look of whole cherries in a tart like that.

But, actually,

the whole business of biting stones- wasn't too pleasurable.

Now, the filling in a pithiviers is very similar to a Bakewell tart.

It's unsalted butter and sugar,

beaten together in a bowl,

and when it's smooth add one whole egg and one yolk and carry on beating until it's amalgamated.

Then add ground almonds and a small amount of plain flour.

Fold it together with a metal no need to beat it at this

I like to add a good splash of cherry liqueur and then the luscious cherries.

I've kept the pastry in the fridge to make it easier to handle,

otherwise it gets soft and sticky. I make a kind of parcel,

by spooning the mixture in the middle and seal the pastry

with an egg wash.

You've got to do this all fairly quickly

but if it gets too warm, pop it in the fridge for ten minutes.

Then carry on.

Make a little hole in the centre to let out the steam

and then paint it with an egg wash

because you want a golden colour when it comes out of the oven.

I must say, this is the sort of thing I dread.

I'm not terribly good at doing, like,

a fancy bit of pastry work like this but, um...

Oh, gosh!

I don't know that it matters much cos when it bakes and looks lovely

and, you know, dark brown and shiny. It'll look fine.

The best-laid plans of mice and men.

That pithiviers tasted fine, but didn't look too good.

So I made another one and this is it.

It's been in a hot oven for 15 minutes and then a cooler one for a further 35.

I don't know who it was but someone said that cookery's not chemistry but an art.

It requires instinct and taste rather than exact measurements.

Well, I'll go along with that.

Now, if you ask me, this dish is best eaten under a cherry tree,

beside the canal, with a chilled glass of Muscat de Beaumes de Venise.

I think the crew really liked it cos they ate the first one

and now they're back for more!

Steady on!

Well, this is the barge that we're now going to go to Marseille on.

It's called the Anjodi and we did originally want to book this right from Bordeaux.

But, unfortunately, it was pre-booked.

So we started on the Rosa and we're transferring,

but the great thing is

you just pack your cases and walk from one to the other

which, like everything on this trip,

is very relaxed and civilised.

This is our new captain now, Lee,

very good with velosolexes!

See you later, Rick. Have a nice travel. Very, very nice.

Thank you very much for looking after us so well, Julie.

Bonne chance! Oui, bonne chance! Au revoir, chef.

Thank you. It's been a lovely, lovely time. Au revoir! Bye.

Well, parting is such sweet sorrow,- as they say.

But I can't help but think it's the- beginning of a whole new adventure.

And

And we're

And we're looking

And we're looking forward to joining you on that adventure next week

Rick! Now one of our viewers, Susannah Knox has contacted us

saying she is unable to make choux pastry despite being very good at

all other types. So I'm going to show you how simple it is in a quick

master class. This is just water, butter, eggs. This is

straightforward. straightforward.

You put the water in the pan. The key is to get the water hot and

add the butter straight away. You don't want it to boil until the

butter is melted. It unbalances the recipe. You can add a pinch of salt

and sugar. Then this mixture in here. It is plain flour. You are

creating a roux, but not so thick. So the butter is melted.

Keep it on the heat. Keep the heat as high as possible. Then throw in

the flour. Keep it on the heat it will become

thick but then it starts to come away from the side of the pan. It

gets thicker and thicker. If you keep going, you can hear it popping.

The gluten in the flour starts to pop it is a thing you learn at

college. It is until then, when it is ready. You do need to cook it

out. It comes away from the side of the

pan. It looks like a biscuit texture?

Yeah, that sort of thing, like shortbread before you roll it out.

The idea is to cook it on the stove for a minute. Then we just pop it

out to cool down. We have one here that is cooled.

This is the next bit where we add the eggs. So four eggs, one at a

time in the mixture. Let the mixture cool right down, then throw them in

one by one. Don't put them all in together or they will split of the

So one in at a time. You always have to do that with

baking, adding them separately. Well, you can do the same recipe

with sweet or savoury, you can add cheese in there to make it savoury.

You can also deep-fry this and you have little ets. So we mix it all

together. The whole mix starts to thicken up slightly. Illicit that

and give it a scrape around the edge and keep mixing it. It doesn't take

long. Now we need a piping bag. I'm going

to make e-Claires. Elephant's feet, do you remember those as a northern

lass? Oh! They were a bit bizarre. Was it just me? My mum would make

profiteroles. They were good. She must have had the technique.

Now, we fill up the piping bag. I will show you how to pipe it. Now,

it has been busy for you. You never stop you girls? I know. We had a

busy ten years. Especially before the band finished. I was doing

Strictly Come Dancing as well it was all a bit crazy, but great.

But a calmer year this year? It has chilled out a little now.

But you are getting on your bike next month? I am.

This is up north? I am an ambassador for the Sky rides happening oi cross

the country. I'm kicking off the one in Leeds. I'm from Bradford. So I'm

going back up north to Yorkshire. I will ride a bike, which will be

interesting. I have not done it in a while. I have rid no-one the past

but not for a while. So that will be interesting. They are happening all

up and down the country. There are lots in Yorkshire. So anyone can

turn up. Go down with the family. You don't have to do the entire

ride. It is not a race. You can come with the kids for a mile or so.

It is one of the great things about Leeds. They are starting the Tour de

France there next year? They are. It will be an exciting way to start the

countdown for the Tour de France. It is only a year, as you say. So,

York, Bradford. And this is on the 7th of July.

Yes. It is not a motorbike, James.

Well, I have a bike at home! So those are the past pastry. To finish

it off, take a little bit of water on your finger like that. A tip I

learned in France, where I was working, just a little water here.

It is the water and the steam, as it heats up that causes the pastry to

rice. Keep the water -- that causes the pastry to rise. Then keep the

water, pop it in the oef no-one a ban marry. Then they take about 20

minutes and I have my eclairs. They look good.

Buts you have a book in the pipeline? It is.

What was that one like? It is quite scary. You think, I have never

spoken about a lot of the things in there.

You with putting it all out there together, but it has been fun.

Do you have to contact the girls to say... Can I talk about this?

give hem a little bit of a heads up. Cheryl did a chat with me the other

day. I was trying to remember everything. Ten years is is a long

time. We remembered funny stories that went in there.

It all went so quickly as well? That is what happens nowadays? Yeah, we

had the number one at the gaining for four weeks. Then crashed back to

reality. It felt like we had to build our

career over the ten years. It didn't feel like we were just there and

that was it. We worked very hard, actually.

We feel proud of what we achieved. You have all gone off to do solo

stuff as well? Yes, I was in theatre. In the West End. I was in

Shrek. I did not like the green make-up, but apart from that I loved

it. I loved the experience of working with people in a big family

it was a challenge. That is where it started for you,

you loved theatre from a young kid? Yeah, from really young. I started

in TV and theatre when I was four or five years old but musical theatre

is where the training was it was like going back to my roots. What

was it like getting the phone call? I was terrified. After ten years of

not doing any West End theatre. I'm going straight into the West End to

do a leading role. I thought I must do the graft to pull this off. It

was a brilliant achievement. Now, rather than fill them on the

bottom. Put holes in the top at each end. This is pure whipped cream in

here. That is cler.

-- That is clever. If you put them underneath and take

a bite out of it it comes from the bottom, oops, maybe not that one.

Then what we do is take this. This is a coffee icing and we dip it

where you filled the choux. We dip it in the coffee icing. That covers

the holes. I do remember eating those in

Yorkshire as a child. These ones? Yeah, the coffee ones.

These are cream-filled. In France you may fell them -- fill them with

a cream and custard type filling, but here, for this show, it must be

whipped cream. I'm surprised you did not pipe it

full full of butter! Now you can mix and match the toppings. It is just

icing sugar. Remember to fill them on the top.

I don't know where you start to eat these, to be honest! I will give you

a spoob and a fork. -- I will give you a spoon and a

fork. This looks good. Usually, I would

just do, this but I'm a little scared on TV. I'll take the plate to

be safe. You will need a bike ride for after

that. Yes! Full of whipped cream.

Please, tell me it beats chicken with a little bit of Jersey

Potatoes! I do have a sweet tooth it is good.

If there is a skill or a tip you would like us to demonstrate on the

show, contact us at: Right, what are we cooking for

Kimberley at the end of the show? It could be food heaven. It could be

bacon waffles with crispy bacon, poached eggs and hollandaise sauce.

That will sort out any hangovers this morning. Or Kimberley could be

facing food hell. Pears. I will make my twist of a classic Tarte Tatin.

This time with pears. They are peeled, cored and poached. Added to

a rosemary infused caramel. Baked and served with a vanilla ice-cream.

You will have to wait until the end of the show to see the final result.

Now it is time for action from Celebrity MasterChef it is the end

of the road for one of the contestants. First they have to

impress one of the country's toughest food critics. Let's see how

Big test of your character, You are not presenting your food

but to three very, very harsh restaurant critics.

Two courses, one hour and 15 minutes.

At the end of this, one of you will be going home.

Ladies and gentlemen, let's cook.

What I'm expecting is that someone will thrill me

and someone will make me drop my head into my hands

and whimper like a baby.

We've seen before with the Celebrity competition

that people really drive themselves to the limit,

so I'm expecting to see some really good cooking.

We long for good technique,

things that aren't mercilessly overdone or mercilessly underdone,

signs that someone is really passionate about cooking.

20 minutes has gone.

Michael. Yes.Big day today. Really important.

Michael, what are your dishes? I'm doing pan-fried duck breast

with a cherry puree, wilted spinach, potato rosti and a pork jus.

For dessert, I'm doing a baby pear pavlova with chocolate sauce.

Can you today produce a plate of food without a single mistake on it?

Yes. I really, really hope so.

What are you cooking for us? I'm going to do Asian salmon

with a coriander dressing.

There's a lot of skill involved. I need to get my salmon right.

I'm going to be doing it en croute in a filo pastry.

Ah! And for your other course?

I'm going to be doing a mascarpone mousse in white chocolate,

which will sit in a tropical fruit soup.

Danny, furiously working away. What are you going to cook for us?

Pork rolled in tea with swede puree, some romanesco and apple sauce,

followed by panna cotta and rhubarb.

Emma, you presently look so scared,- so frightened, so petrified.

Yeah. You really are, aren't you? I'm tremendously nervous today, yes.

This is the worst one.

It's like you've come all this way and the prospect of then not making the final three

is just so awful.

What are you going to cook for us? Charred mackerel with apple puree

and a smoked cod roe cream with microleaves and watercress oil.

And then I'm doing pan-fried venison

with parsnip puree, spring greens and a red wine and blueberry sauce.

Two minutes, Danny. Come on!

What's left to go on, Danny? Just the meat and the sauce.

it's got to go.

You've got some sauce on there, dribbling away. Thanks.Thank you.

Good afternoon. We have a pork fillet rolled in tea,

a swede puree, fondant potato and romanesco with an apple sauce.

Thank you. Thank you.

So the big positive. He hasn't completely overcooked the pork.

I'm not getting any apple and sage from the sauce

but I'm barely getting any sauce, to be honest.

Underseasoned swede, underseasoned potato.

There needs to be less arrangement on the plate

and more a plateful of food that you can eat.

Danny, 15 minutes and then that dessert goes, yeah?

Yes! Well done, Danny. They're perfect.

You've got three minutes.

Done? Yeah.Yeah! Come on!

Oooh!

You have a vanilla panna cotta with a snap biscuit

and a rhubarb sauce.

Thank you.

It all works. The panna cotta is on- the creamier side

but it's not overset.

And this rhubarb has just got enough sweetness to it.

There's still a bit of a bite but very nicely done and lovely texture.

The combinations of flavours are good.

The little orange brandy snap biscuits - nicely done.

It's a really luscious little pudding.

You've got four minutes, Michael.

That is it.

Good afternoon. Hi. Hi.

Shall I come round this side?

You have in front of you pan-fried duck

with a cherry puree, rosti potato, some wilted spinach

and a pork jus.

It actually tastes a lot better than it looks.

He's cooked it well. It's tender and there's a crispness to the skin

but for me, this could all do with a bit more seasoning.

He's done a damn good rosti.

This is a pretty good plate of food.

Two minutes, Michael. OK.

Right, are you ready to go? Yeah.

For dessert, you have a baby pear pavlova with chocolate sauce.

Good work on the pears! Really good work on the pears.

I think it looks gorgeous.

It's good meringue. It really is, isn't it?

It's got a nice gooiness to it that works very well.

It's very soft. Barely cooked.

I'm not normally a huge fan of pear

but this is delicately poached in spices,

the cream is gorgeous

and the chocolate is really good quality.

Is

Is it

Is it good

Is it good enough to keep Michael in the competition? We will find out in

the competition? We will find out in about 20 minutes. Still to come,

Raymond Blanc is using a bed sheet to make a stunning tomato risotto.

Inspired by his mum's favourite salad. Mark and Ben may not survive

after the extraordinary test of the Saturday Kitchen Live! Omelette

challenge. Will they crack under the pressure? Let's hope that they don't

end up henemies! And will Kimberley Walsh be facing food heaven? The

bacon waffles with crispy bacon, poached eggs and hollandaise sauce?

Or food hell? Pears and the Tarte Tatin. Right, let's get cooking. The

next man who is leading the way from Skegness. He is serving some of the

best tapas in the country it is the brilliant Ben Tish. On the menu, a

little tapas from you? It is tapas, always.

We have baby squid. We are stuffing it with cooking chorizo it is a

little different to the slicing chorizo it is soft, it must be

cooked. We have baby peace, new potatoes. If you wouldn't mind

cooking them. Then we have capers and a little alioli to make a garlic

and a little alioli to make a garlic garlicky mayonnaise. So, the first

thing I have to do is peel the chorizo. How do you know which is

the softer one if you go to buy it? Give it a squeeze.

So, if it is squidgy enough to mould? Yes it will say semi-cured as

opposed to cured. That is when you know it is like this.

There is also a sweet and a spicy one? Yes, this is the spicy one. It

is great for this dish. So, just breaking the chorizo down. Break it

down as much as you can. This goes into the squid. Baby skwidz are

great. You have a perfect parcel, basically, to put it inside. You can

put black pudding in there, you can use the squid to make a stuffing

with chopped up squid, breadcrumbs and parsley.

I feel like I have had an overload of tapas. I was in Barcelona at the

place It is incredible there. The Bocca

Market. It is brilliant of the the tapas bars that are in there as well

are amazing. They are. You queue to get a seat at

the tapas bars, you don't know what you are eating. It is random.

And they are always full of hangover chefs.

Exactly. A nice glass of sherry at 8.00am in the morning it is what is

needed. You are cooking squid but octopus is

getting popular? It is getting popular. We sell a lot of it in our

restaurants. Get it frozen. Defrost it and you are guaranteed a tender

bite, basically. The frozen octopus actually make it

is tender? Yes. I thought that would do the opposite, freezing it?

sorts it out. So, don't overstuff the squid. The

squid shrinks and then the chorizo can pop out. So a little cocktail

stick at the end to hold it together while we roast it. You have the

potatoes cooking, James? Yes. So add a little alioli with eggs,

grape seed oil and vinegar to make it nice and yellow.

You are pan-frying them, but in the new restaurant, you are cooking on a

char-grill? That's right. The new restaurant is opening in November.

We just are in the planning stages of it, but everything will be over

wood a and charcoal and lots of smoking of things blfrnd. So really

natural but I suppose older techniques of cooking if you like.

Lots of fire and smoke. That is the great thing with tapas.

I was watching them with a menu that they were developing. They would run

out of something, cross it off the board and put something else on.

Basically making it up. Exactly. It is all quick.

I had char-grilled mussels, just mussels in the shell in the grill.

Exact lichlt So, any way, the squid is in a nice

hot pan. Give them a bit of colour. You have to make sure that the

inside is cooked? Obviously the chorizo is semi-cured, so it does

need cooking for a little bit. And great on the barbecue this?

squid is lovely on the queue. Straight after this, you are rushing

off, not to spring pore but to somewhere else? Not as glamorous as

that but I'm going to Regent's Park. It is for a festival called Taste

the Blunder. One of our restaurants is exhibiting there off the Tavern

so. There in the pouring rain. you seen it outside? It is sun there

now! That is great. Now a little bit of butter. That will help to get it

slightly brown. The tentacles are in there as well. I think that some

people don't like the look of the kls but they are delicious.

Are you for a tentacle? I'll go for a tentacle, I'm not fussy. Don't say

that! And they love the potatoes in Spain, as well as the pork.

Yes, the combination of meat and fish in Spain is very common.

The squid are turning slightly brown.

The secret of tapas, it is simple but there is a lot of work involved

at the end? There is a very fast service at our restaurant. All of

the guys are concentrating it is full on.

Now a little bit of vinegar in the mayonnaise? Yes, that will sharpen

it. You have lots of garlic in there, James? Yes.

Good. That's what it is all about. And now the peas with a little bit

of butter in the pan with the squid. And sage you are using as well?

It goes well with the squid. A unusual addition. There we go. Get

that in there. So with the larger squid you can cut

it in rings and saute it off. Exactly and add the chorizo and

throw in the potatoes and make it a little more of a medley of things,

basically. Good.

The garlic is in there. I will grab a little bit of butter.

Butter as well. I thought you would be looking for

butter, James! At the end of the show, you can find the recipes on

the website at: Good, the peas are there, the squid

is there. The chorizo will be cooked through. There are capers now in

there to add sharpness and acidity. A big fan of capers.

And your year has been busy. You have the book out now? The book is

out. It came out at the beginning of the year. It has been going well.

We have had nice press on that Why tapas for you, then? Was it a

trip to Spain, was it? Well, a trip to Spain but tapas, I think it is a

lovely way of eating. It is very socialable. You get to try lots of

flavours. You go to a regular restaurant, you

have the starter, main course, and you are fixed to the format. With

the tapas you get to try lots of different things it is a great way

of eating. And good for London where the space

is critical. Exactly that

Great, the potatoes are nicely sauteed, you seasoned those, James?

I did. Just checking! There we go. The

potatoes are there. That is great. Now, loads of flavour in here.

Remember to take the cocktail stick out. You don't want that stuck in

your teeth! And careful not to overfill them? No. Or they will will

explode, basically. I have had that many a time on the service. It is

not fun. Then spoon all of the delicious Bury

sage and peas over there. There we go. It smells really good.

The tentacles look great as well when they are cooked. Then the

alioli on the side. I will not taste I think it is OK! Good. That is on

the side. So give us the name of that? That is

chorizo stuffed squid with sage, chorizo stuffed squid with sage,

potatoes, peas, capers and alioli. That was fantastic. That looks, I

know it will taste great but it looks great. Dive into that one.

It smells amazing! You should get a good waft of garlic of off that one.

That is just how they serve it. Straight from the pan, on to the

plate. Exactly, bo bosh, done. Next person.

It looks easy. The alioli you can get made earlier. You can have a

batch of it in the fridge. And the squid are great. They are

the little ones. They take almost 30 seconds just to cook. So good.

Happy with that? Hmm!Right we need wine to go with this. We have isn't

our wine expert, Olly Smith, to Ascot. So what has he chosen to go

with Ben's super skid? -- squid. With Ben's squid, I'm after a white

wine that is fresh enough to work with the seaside flavours and that

is bright enough to bounce with the chorizo. You could choose this one,

an award-winning Antea, but having cooked this dish at home, I am after

a wine that is even more racy, to gallop along the final furlong and

get victory for Ben. It is Caixas Godello 2012. Hooves of glory!

Caixas Godello 2012 has returned from the brink of extinction in the

1970s. I am delighted to see it making a comeback. It can be young,

fruity like this one or aged in oak barrels to make a more savoury wine.

Either way it manages to pull off the trick of being soft and

refreshing at the same time. Welcome back! Oh, delicious! Think about the

big flavours on the plate in Ben as dish. The spice in the chorizo. For

that you want to avoid a wine that is too sharp, you want to embrace

one that is soft enough to jiggle along inside. Then the subtle

flavour of the squid it has a sweet ocean character to it. Again, you

want a wine that is nimble. Nothing too heavy to mask the subtle

flavours. Finally, think about that punch in the alioli from the garlic

and mustard. Of course, it has a glossy texture as well. What we are

looking for with that is a bit of body. Ben, here is to your sensation

sensational squid, cheers! Cheers indeed. I don't know if we will get

to eat any of it. The two of them are diving in. They

are in their own world over there! We didn't know you wanted to try it

too. This wine, fabulous. Another great

choice by Olly. He is well on form it cuts through

that. It works well with the alioli. It really cuts through the rich

flavours. It is a really good wine. You are enjoying it here? ! I have a

few good wines to take home with me. What do you reckon? It must be one

of the best things I have eaten today! The garlic and the sage make

itment It really works. Right, let's get back to Celebrity

MasterChef to find out which of the final four are leaving the

competition. We join the action as Jamie Theakston is about to serve

his dish to a table of restaurant Jamie, you've got just one minute

All right, are you ready? This is Asian salmon

and stir-fried green vegetables. and the way that these flaky shards-

are kind of breaking up and adding texture

and sort of a buttery, salty bite to it.

The only thing that's underseasoned- are the vegetables.

It's not firing on all cylinders.

15 minutes now for your pudding. Well done. Thank you.

Mate, you'd better move it.

You've only got about 60 seconds left.

This is a mascarpone and white chocolate mousse

in a tropical fruit soup.

The mousse is rather odd. It's got a granular texture

and it feels like it's split at some point.

The white chocolate and the mascarpone, even if had worked,

I don't think is a successful combination because it's sweet on sweet.

I long for something citrus that really cuts through it.

On this occasion, I think he's had a bit of a disappointment.

How much more have you got to do?

I'm just putting these microleaves on and then I'm going in.

Hello. Hello. Hello, Emma. Hello, there.

For your starter you've got charred mackerel

with apple puree, smoked cod roe cream

and a watercress oil.

I think it looks lovely. It looks like real restaurant dish.

Two words - "oh" and "wow".

This is amazing. It's very good.

The cod's roe just adds a lovely kind of Nordic feel to it.

The watercress oil would be really peppery if it was just watercress

but as an accent to the mackerel, it really works

and mackerel and apple puree works well.

I think this is the best dish I've ever tried

cooked by somebody who's meant to be famous for something else.

That's it. It looks great. Well done.

Sorry if there was a slight delay.

You've got pan-fried venison on a parsnip puree

with some buttered spring greens and a red wine and blueberry sauce.

The venison is fantastic.

She's got that crisp, caramelised outer layer

and then inside, absolutely meltingly tender and gorgeous.

I like the red wine sauce with the blueberries in it.

It's got a nice fruitiness to it.

A meaty, rich savoury sauce would bring the whole thing together

and finish it perfectly.

SHE LAUGHS Oh, my word!

Critics day, there was a huge amount of pressure on our celebs to deliver

and I think they did themselves proud.

Everybody pushed themselves and nobody, nobody, had a real timing issue. No.

Very, very good effort.

The first course from Emma, the mackerel,

with the apple, was the best thing in the room by far.

The whole thing came together and was balanced beautifully.

Emma's main course, it looked amazing, the venison perfectly cooked.

Everything stacked beautifully.

But it didn't quite deliver on flavour.

The pavlova - absolutely brilliant combination.

Just a big, big pleasure w

I was the only one in the building that liked Danny's first course.

It was for me confusing as a dish.

I thought it was a great idea but I didn't want to keep on eating- huge amounts of it.

As for the dessert, though, from Danny,

I thought that that's something you want to keep on going with.

You're going to eat the whole plate, aren't you?

Panna cotta, load of vanilla, sharp and sweet rhubarb -

for me, end of story, can do no wrong.

Really, really good.

Jamie today didn't reproduce some of the wonderful dishes he's produced before.

I'm not sure about that salmon inside the filo pastry, the salmon en croute.

The salmon was overcooked.

As far as the dessert's concerned,

I cannot agree with white chocolate- and tropical fruit.

It doesn't work, in my mind,

and that mousse of the mascarpone didn't have any flavour.

The only flavour we had was the chocolate on the outside.

I mean, it looked fun, it was really colourful,

but it didn't quite work.

Tough decision. Who stays, who goes?

a celebration of wonderful food.

Really good.

Unfortunately, one of you will leave us.

We have made our decision.

The celebrity leaving us is...

Jamie.

Thank you so very much. Thank you. Absolutely.

A pleasure. Thank you, mate.

Bad

Bad luck,

Bad luck, Jamie.

Right

Right it

Right it is

Right it is time to decide FORCEDYELLOW yes.

What Kimberley is eating at the end of the show with some help there our

callers. First on the line is Bef. What is your question for us?

would like to know how to get the best crackling on pork? Do you want

to do that? I will, yes. The best thing to do is take the skin. Take

it off in total. Score it, don't cut it all the way through. Lots of salt

on it, lay it on a tray and bake it on a high heat.

That will crisps up? Yes, nicely. And for a shoulder of pork you could

do slow cooking. Really. And what would you like to see at

the end of the show, food heaven or food hell? Definitely, food heaven.

Scot, what is your question for us? I have a frozen duck and I'd like to

know how to cook it. I'll do this one. Firstly, defrost

it! It is like the squid. You can do it so that it is tender. Stuff it

with garlic, herbs, slow roast it in the oven. 200 to get it lovely and

brown. Turn it down to 170, and then make sure it is cooked all the way

through. The fat in the duck tenderises the meat. Save I it for

the poe tartows. Do them roasted with garlic and anchovy. Brilliant.

What dish would you like to see at the end of the show? It must be food

heaven. It is looking good. Jan, what is

your question for us? It is a recipe for an asparagus mousse. I am doing

it with trout fillets as a starter. Is this for tonight? Yes.

We will be around for dinner. That is fancy! Asparagus mousse? I take

it you are cooking the asparagus mousse? Sorry?You are going to cook

this? Well it will be stuffed inside the salmon fillets.

I think that an easy way, don't mess with the eggs. Asparagus, get the

bunch and trim the ends off. Saute them down. Put it in a blender. Get

a green puree and add creme fraiche to thicken it up. Put it in the

fridge. To cook it with the fish it would have to be egg yokes and

cream. I would have to get back to the

college books. They are struggling tonight! What

dish would you like to see at the end of the show, food heaven or food

hell? Definitely, food heaven. And Bruce from Holland! Good

morning, Bruce. What is your question for us I have a kilo of

king crab legs, I need to know what to do with them.

I can think of a dish straight away, definitely chilli crab. Would that

be yours? Definitely. Crack the crab shells, owl to release the meat when

it is cooked and get the flavour in there. If you go with highway sin

sauce, chopped chilli, ginger, garlic, rose them down with that,

finished off with lots of car ander. It is messy when you eat it but

delicious. If they are frozen, they could be

cooked beforehand. So blanch them then crack them down. There is a

recipe on the website you can get. That is with highway sin. A little

rice wine vinegar, sugar is the key. Make the sauce and reduce it in a

wok. Then put the crab in it. As this reduces they coat and get

sticky. That is where you get the Singapore chilli crab from. You need

a big bowl of water and lemon and a bib, but the best night. In what

dish would you like to see at the end of the show? Food hell.

Oh! Now, Stephanie from bolton. What is your question for us? I would

like to know how to make the perfect Sunday roast with beef.

I would use two cuts, either Ohurougu both! Sirloin would be my

second choice. So a whole sirloin or a half a sirloin. Seal it off in a

pan, then you can put mustard on there, English mustard, but

generally salt and pepper. A really hot oven like cooking with the duck.

As hot as it will go for 20 minutes, then a sirloin like that will cook

for been an hour and 15. Then reduce it down to 200 and continue to cook

it, but the idea is to serve it rested. The favourite joint would

abrib of beef. Cooked on the bone. You need a pan to seal it off. Cook

it in the oven for a about two to three hours, but a rib of beef is

spectacular for a real treat. What dish would you like to see at the

end of the show, food heaven or food hell? So sorry but it will have to

be food hell. Oh, it is close.

Right, let's get on with the omelette challenge. Paul Rankin is

still there. Who would you like to beat on our

board, Mark? Paul Rankin!I would like to get Ben's hat, though.

Usual rules apply. Let's put the clock on the screens.

Oh, the pressure! Big pressure. Cheating! Three, two, one, go! I

love it when they do this. Right, this looks kind of... It is uniquely

burnt on the outside and raw in the middle.

Tapas! It is a Spanish one, yeah. This one, there is not a lot of

seasoning going on in there. That is Spanish too.

Ben? To you think you beat your time? Yes, I do, actually.

You did. You will be glad of the hat, you can get rid of that I will

put you on the board with that one. You did it in 29 seconds. That puts

you next to Mr Kenny Atkinson. However, you were quick.

Do you think you beat Paul Rankin? No. The last time was 19 seconds.

No, you didn't. You did it in 25. So that puts you here. So, will

Kimberley Walsh get idea of food heaven? Bacon waffles with crispy

bacon, poached eggs and hollandaise sauce? Or food hell, Tarte Tatin?

But we will have to make our choices in the studio whilst you watch a

classic with Raymond Raymond ram. There is a classic dish going on

with tomatoes and risotto. Only Raymond Blanc can pull this off. It

Inspired by the juice It's so simple,

..Raymond's next dish is risotto, made with tomato essence.

When I became a cook,

I wanted to extract the jus, but in a large volume.

It took so many months of painful work,

and eventually, I said, "That's it, bingo, done."

Creating, instead of using a chicken stock or other,

you are using the essence to create the whitest tomato essence risotto.

I'm going to break down, crush my tomatoes.

Every year, Raymond grows and trials up to 40 varieties of tomato.

He's using a variety of cherry tomato to make his essence.

I want to crush them, OK, but not puree them.

After pulsing the tomatoes, make a marinade.

Chopping celery...

A bit of celery, that much, no more.

..garlic...

..shallot... They never end!

..and fennel.

So that's plenty, OK.

This is added to the crushed tomatoes along with some herbs.

A little basil.

Where is my thyme? Thyme, where are you hiding?

Here we are, voila, that's plenty.

It's just layers and layers and layers of flavours.

First I want to have my tomato experience,

then, "Oh, what was that? Oh, I feel a celery.

"And then I feel a bit of Worcestershire,

"a nice little bit of spicing, and then at the end when I finish, a little touch of bitterness."

A dash of Angostura. Voila.

Very little of... a little Tabasco.

Mix well.

Then put it in the fridge to let the flavours infuse.

And this one, we have marinated it six hours ago, and it is ready now.

Smell, looks...

Next, take a clean sheet.

It's the flag of surrender! Maybe.

and I place it in here.

It will become a perfectly gold liquid, and will capture the heart of that tomato.

Raymond has been producing tomato essence in this way for 20 years.

Adam, can you give me a quick hand, please? It's the basis of many of his most famous recipes.

Tres bien. See, all that jus,

all the pigmentation wonderfully golden.

Aah-ha-ha!

We're going to lose...

Yeah, that's... perfect.

To capture as much essence as possible, Raymond hangs the tomatoes overnight.

You mustn't press the bag, I know you would feel very... to go faster, OK,

you feel very tempted to take it by the throat and press, but you don't want that,

because you will get all the reddish colour, that's quite bitter.

You see, drip, drip, drip, drip, that's why you've got to be a bit patient,

you have to wait a little bit, but it's worth it.

The most extraordinary extraction of the tomato is the essence, OK,

and that will be the best stock for the risotto.

We start very much the traditional way, of course, sweeten our onion.

I'm going to put a tiny bit of garlic. Smell, smell, all the time,

these wonderful things taking over your cuisine, that's what it's all about.

OK, tres bien. Now I've got my rice,

Carnaroli rice, and I've got 200 grams here and I'm pouring it in here, OK.

Carnaroli is a widely available risotto rice which gives a creamy finish.

One... two.

Raymond adds butternut squash,

but instead of meat stock, he uses the tomato essence and hot water.

This creates a light, clean flavour- and a clear, white risotto.

Now we're going to really depart from tradition, because I've found a little technique which I'm sure

my Italian friends will not like, but which works extremely well, because I'm not going to stir it.

Normally risotto is stirred continually to prevent the rice

from sticking and to release starch, but Raymond leaves his rice to cook untouched.

And I bring it exactly to the temperature I want,

and the temperature I want, you can actually see,

it's one tiny little bubble, rising on the side of that pan,

and then the water will not boil and the rice will start absorbing a

It will take about 15 minutes.

Have a stroll in the garden, you know, nice glass of wine,

and just relax a little bit, rather than sweating at the stove, stirring your risotto.

And now we're going to work the starch.

We're going to stir it away, we're going to extract all of the starches

which are going to give that wonderful creaminess, OK.

So I add my courgettes,

bit of fennel, my coriander seeds.

The rice still is... some of it is still uncooked, OK, nearly,

that takes exactly five minutes to finish off.

So instead of sweating 20 minutes, you only sweat five minutes.

Tres bien.

Look at that beautiful white rice, full of tomato fragrance,

now your rice is fluffing up, the starch is leaking out beautifully, you can see that creaminess.

Voila, that's nearly ready.

To finish, add mascarpone cheese, peas and Parmesan. Voila.

Lovely.

Dress the dish with roasted tomatoes, a drop more essence... Voila, bon appetit.

..and a sprig of fresh herbs.

It

It is

It is that

It is that time of the show to find out if Kimberley is facing food

heaven or fell if it could be bacon waffles with crispy bacon, poached

eggs and hollandaise sauce. Or food hell, of course, it could be the

pears and a classic pear Tarte Tatin. It is waiting over there.

looks OK, but I'm definitely going for the waffles.

Not too sure, 3-1 to food heaven. Ben, decided to go for food hell. So

it was down to this chap here. Well, now I will have to go to your

restaurant! Well, you will have to. He chose food heaven.

So, the first thing to do is get the bacon on. This is maple cured bacon.

bacon on. This is maple cured bacon. So slowly in the pan there.

Then I will get the waffle mixture on. The guys are making a

hollandaise sauce. This is not classically American, they would

have it with the maple syrup but we will do everything.

Throw it all in there! Next we talk about the waffles. To make the

waffles we use a mixture of melted butter, in herement

So we get the mixture on. That's on the stove. Then what we

are going to do is use flour. Do you want some mrre butter in

there? You are ruining my recipe! He has just nicked my pan! Can I help

you here. I feel useless. I am not used to the knew studio.

Just leave my butter alone. thought you wanted more in there,

James! It is too many cooks! I don't know how much butter is in there

now. He has unbalanced my recipe.

So, the baking powder, sugar. Flour. Next in go the eggs.

So, keep mixing. That will spring together in a

second. This is home-made waffles. Then carefully... That's it. Do you

want me to do this bit? Maybe. So we mix it together and and it

starts to thicken up. In the -- into a batter.

Now we throw in the chives. We want a consistency of single cream. Then

these bits. These are bacon bits you can buy pre-done in the supermarket.

That is that one. A pinch of salt. Then over here, we have the waffle

iron or the waffle machine. Bring this over. This would be done on a

waffle iron, but... So you need to invest in a waffle iron.

But this batter you can do it sweet or savoury.

It is thinner than I expected it would be.

Now close the lid. Pray that in four-and-a-half minutes we have

waffles and hollandaise sauce from these guys.

I am a bit more worried about that, to be honest. What are you doing,

guys? I have a reduction which is important for the hollandaise. There

is white wine vinegar, shallots, bay leaf and peppercorns in there.

Reduce that down. That is where you get the tart part of the

hollandaise. There are egg yolks in there. A little water. I am whifking

it over the bowl to cook it. Then I will add in the reduction and melted

butter and hopefully get hollandaise and not hollandaise soup, as I did

in the rehearsal! Right, although this is maple syrup. We are using

more. They grade miple syrup like they do olive oil. So the more

expensive, the better it is. I don't know if you have seen it

being made but they actually put a tap on a tree and the maple syrup

comes out. We have a birch season, which is

similar. So the birch trees have a sap too, but it is very thin. So by

the time you reduce it is about �7,000 a litre.

This is not! But we will finish this off to help to crisps up the bacon

and colour it. So, this is a classic hollandaise.

Maybe not that classic. Hopefully.

Ben has the eggs on? Yes, I have the eggs on the water. That is with a

little bit of vinegar in there, it helps to set it.

This is the perfect thing you need for the biking.

Remind everyone where r when it starts? It is on the 7th of July

when I kick off in Leeds, but they are happening all over the summer,

across the country. You can Reg ster, go to Sky Ride, but yeah, I'm

getting on my bike. And Leeds, that is where we start

off with the Tour de France they cans -- next year. Not this year,

next year. They are closing the roads as well?

Yeah. We go past the university, the Town Hall, past the new arena in

Leeds. So it will be fun. So there you go. I have put the

maple syrup on at the end to help to crisp up.

And there is the hollandaise, it is looking harder than it really is.

I have arms like quail quails legs now! So we have the eggs that are

poached. The waffles should be almost ready.

They should have about four-and-a-half mince. You can mix

and match the flavourings. Although I have bacon, it is really good with

banana chips. Crush them up and put them in there. Not obviously with

the bacon. Yeah. Nice.

Somebody told me the other day what is really good is banana with bacon

wrapped around on the barbecue? is better on the barbecue with

desserts is a toffee sauce, butter, sugar, black treacle. Boil it. Then

take a banana, put a rosemary sprig on it. Then cook it on the barbecue

with the skin. Cut it down the middle and serve it with

the-to-sauce and the -- serve it with the toffee sauce and the

ice-cream. Wonderful! Right, how is the hollandaise sauce? That is

ready. And now I will show you this, this

is the Tarte Tatin. This is how to get it out.

If you are going to get me to eat pear, that is the way to do it, with

syrup and pastry, I could probably manage it.

Now, how do you open this thing? there a safety catch? There we go.

We got it. Oh, they are done.

Your favourite thing, James, waffle. Oh, sorry, waffles! Yeah. Yeah.

Thank you very much! Now if you can get me a spoon as well.

So that's it. Look at that. A bit of that

It has all gone sticky with all of the maple syrup, but then Kimberley,

of course, we have a northern contingent audience watching this,

from your neck of the woods and mine. So that would be our waffle,

rolled in the butter to have it like that. With the poached egg on the

top. Then some of this hollandaise sauce over the top.

This looks amazing. I have never had this combination before. I need to

dig in for this. Wow! Look at everyone's taste buds going! It does

look good! Everyone is getting excited.

Hopefully we saved the best for last. Dive into that. To go with

this, Olly has chosen a nice bolt of fizz. It is a Finest 1531 Blanquette

De Limoux. -- Olly has chosen a nice bottle of fizz.

Happy with that? Wow! That is amazing.

Well, good luck on the bike ride. That is on the 7th of July. Join in

if you can in Leeds. I will give you an empty glass. I

get the bottle. Well, that's all from us today on

Saturday Kitchen Live. Thanks to Mark Sargeant, Ben Tish and

Kimberley Walsh. Cheers to Olly Smith for the wine choices! All of

the recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. We're