22/10/2011 Saturday Kitchen

Good morning. This, is Saturday Kitchen Live! Welcome to the show.

Cooking with me, live, in the studio are two top chefs. First,

one of the culinary worlds most inspirational men. The incredible

food he serves at Gidleigh Park in Devon has won him a couple of

Michelin stars and worldwide acclaim. It's Michael Caines. Next

to him is a founding father of the modern restaurant scene. His Asian

inspired cooking using great British ingredients has paved the

way for many others to follow. It's Mr. Paul Rankin of course! Good

morning to you both. So Michael, what are you cooking? I'm doing

crab ravioli with ginger. With a bit of basil in the pasta.

This is a trademark dish? It is. It is something thrai do at the

restaurant at Gidleigh Park. -- It is something that I do at the

restaurant, Gidleigh Park. It is funny how they do it, a

little bit of this and that. You have proper food? I have

Chinese red braised ribs with sticky rice.

Now this is a dish that I think that the viewers will fall in love

with. Undoubtedly! What are you trying to

say? So, two tasty recipes to look forward to.

We've got a line-up of great foodie films from the BBC archive too.

Today there's Rick Stein, The Great With us today we have O'Neill the -

- Neil Dudgeon, the star the Midsomer Murders. Now, a great

policeman, any good at cooking? a great cook. I cook as a student.

I put everything together, cook it in a pot for an hour or so, until

it is a brown colour. Do you have a trademark dish?

I have! What is it, is it spaing bol? No! My favourite, is I like to

do a thing, in Scotland I think it is called stovies. You put in mince

and water with a load of vegetables and sausages boiled in the gravy.

Everyone think it is will be disgusting and horrible, they come

out pink, but you taste it and it is gorgeous.

How about tortellini? I am looking forward to both of the dishes.

And Fenway Sports Group and food hell, something cooked with your

favourite ingredient or not so, Fenway Sports Group, different I

have to say. We have never had this before.

Haven't you? Well, suet. I think, I think that I got arrested in my

culinary development as a child. There was a famous brand name, I

won't mention it, a steak and kidney pudding that I, I don't know

which one you are referring to, but I liked that very much.

It had that soft, gooey, rich lovely gravy.

It is comforting. The comfort of cashes.

Especially at this time of year. And what is your food hell? It is

horrible. It is horrible. I am going for oisters. Everyone loves

oysters, but I don't get oysters at all. It is like an ashtray full of

cold snot! The whole idea seems to be don't chew it, taste it, but

chuck it down and swallow it like it is medicine. You are supposed to

chew it! You have changed your tune. I have been told, don't chew it,

chuck it down and swallow it. Maybe I will love it! So, either

suet or oysters for Neil. I have a classic, a steamed beef

and onion pudding. Mix the flour with water to make a dough, steam

it for a council of hours and serve it with a pile of hispi cabbage on

the side. Or food hell, oysters, deep fried and served with a spicy

dressing made with Japanese mandarin called Yuzu juice, it is

all going on here! I thought oysters as they are in the ashtray,

they are cold... The whole point is that I try to make you enenjoy them

when you are eating them. Won't it taste of batter and the

sauce? Will you be able to taste the oyster? You should.

At the end of the show we will see which one Neil gets. At the end of

the table we have Australia Saturday Kitchen guests, we have

Diane and Lauren. You are a grower of vegetables?

I am. I am growing potatoes and carrots this year.

And Lauren, you are into the baking? Yes, in work we have a

league of bakers. We bake it at the weekend and bring it into the

office to get it marked on Monday! A league?! You mark each other's?

Yes, secret judges come and mark. A different topic each month.

Well, if you have a question fire away, the baking questions towards

me, I should think! If you have a Don't forget if you get on the show,

they will be asking if Neil is getting Fenway Sports Group or food

hell so start thinking. Right, let's get started. Up first, it is

the fabulous Michael Caines. Great to have you on the show,

congratulations to keep your second Michelin star still? Thank you.

That is 12 years. And this is a dish, probably one of

the ones that got you there? It is, it is crab ravioli with ginger.

Here we have a mixture of flour to do with basil. I am making the

pasta, you are getting everything ready for the sauce. We are going

ready for the sauce. We are going to have a bit of fun.

So this is a green pasta, often it is made with spinach, but you are

doing it with basil? Yes, it adds to the flavour. I have some eggs

here, plain flour, and basil oil infuetsing the eggs with that and -

- infusing the eggs with that and we have blanched off the basil

leaves and whizzed that up here. We are going to whisk that up. The

best thing to remember when you are making the pasta is to bring it

together but not have it too wet. So it is important to add the

liquid progressively. The great colour from the basil will colour

that. So, I have the shallots here,

ginger and lemongrass. How much basil does it take to make that top

story of oil? About 10%. So ten grams of basil. Is that a bunch?

Yes. Snoop and it all comes down to that -- And it all comes down to

that little bit. Yes. So, there we are. We have this

crumbly texture. Then you leave it to rest for about half an hour,

then you roll it out. We have some in the fridge ready to

So, leaving it in the fridge is important. It look at the texture

of that. You don't want it to wet. If it is wet, you will struggle.

For the mousse we have these scallops here. I will demonstrate

how to open one. This is stunning. You can see, they have taken the

flesh here. I have taken two out. We are going to put two of them in

my other blender here with an egg yolk.

We are using the brown crab meat and the white crab meat. Brown crab

meat has a lot of flavour and the cream.

Are those Irish scallops? No, these are Brixton scallops! We add a

little bit of cayenne and that is going to be absolutely fantastic.

Look, you have this great puree here, take that off and put it on

the ice. I will get the crab and clear this out of the way.

Why is it on the ice? It stop it is from pliting as you have -- is

stops it from splitting as you have added the cream.

Then we start on rolling out the pasta. Now I have white crab meat

and ginger, the ginger is cut into the dice. Then we bring it up to

the boil and repeat that to get all of the heat. We are putting that in.

Then add the white crab meat and a little bit of seasoning. The salt

and the pepper. That is it. A little bit of lemon juice.

could use prawns instead of the scallops? You can, that would be

perfect. A little bit of cayenne in there to

add to the heat. Now, that is that. If you get the pasta. It is in the

fridge. What I have done. I will show you a trick. I will show you

what I have done. We are going to make the tortellini.

We will demonstrate how to roll it out to get to this stage.

I bet you are glad you invited Michael on the show.

It is great, I was going to ask him a question, but I don't have time.

I will do it for you. We are making little parcels.

Tell us about the restaurant, Gidleigh Park? It is owned by an

old family, Andrew has had it now for six years. It is beautiful. The

whole idea is to have a relaxing time with comfort, fantastic

cuisine and service. So it really is about luxury. It is the whole

package? It is. We are looking to grow the reputation through the

food and food service that is important to us. To give our guests

and customers a little bit of a food heaven memory to take away.

It was always a foodie hot spot? Yes. You had Shaun there before?

That is right. Shaun is the person that I took over from. It had a

great reputation. It seems that last year we won the award for Best

Restaurant in thetimes it seems to be having a little bit of a

renaissance. We can't complain. The business is good. We have a great

team, wonderful cuisine and yeah, what more do you want? Exactly.

Well, we have the little tortellini here. We have rolled out the pasta.

Folded this over. You could freeze these? I like to freeze the pasta

and then roll it out, you can pop them in the freezer and then do

what we are doing. You can wrap them around cour finger. Sometimes

you can -- wrap them around your finger. Sometimes you can make

ravioli. OK. If you would like to ask a

question on the show, call this Michael's recipes along with all of

the others on the show at bbc.co.uk/saturdaykitchen.

Now, you have chopped these shallots, ginger and lemongrass.

Can I stop you there, the idea of the pastry, you can have it done

the day before? I have it here inbetween the cling film. You roll

out the pasta, put it between the sheets of cling film. Then that is

the best way to do it. Otherwise the pasta drys out. We tonight want

that. So, this is for the sauce. So, no

colour. Just sweating it down. Into this we add the crab carcass, which

I believe you have crushed for me. There are coriander seeds going in

there. All of that in there.

A little bit of caramelisation goes on there and of course the brown

crab meat. That give it is the intensity. We

will get that roasting and sweating together. Then we will add to this

fish stock. Now, I have made some already.

If you want intensity of flavour, if you want to start to bring out

the flavours a little bit. I would sweat, ideally, the shallots with

the lemongrass and ginger for about two or are three minutes before

adding the rest of the ingredients. Now we add a little bit of fish

stock. A lot of people throw the shells

away, and there is so much flavour in there? Sleep it is delicious.

What I will do is show you, once we have cookeded that out, we have

this lovely bisque, which we have passed off. We will finish it with

a little bit the butter to thicken Looking back at your career,

earlier before you were at Gidleigh Park, it is very much a classic

French-trained career? Yes. It is fair comment. I spent time in the

kitchen with Raymond Blanc here in the UK. I have a real respect for

the traditional. Whey love about the classic cuisine is the respect

for the ingredients and for bringing out the full flavour. That

is a really important thing to recognise when you are cooking. I

was watching Paul, we were talking about how it is important to pull

through the flavours. You nicked this dish from me,

didn't you?! Sorry?! I have a similar dish... Here we go! I use

the little won tonne skins. So if people did not want to make the

pasta at home the won tonne -- wonton skins at home.

You can't get grown ones, though, can you? No, there is a challenge.

Now we are adding this little bit of mandarin here. I am doing a

restaurant in London, a little pop up restaurant. I am busy running

around just keeping myself out of trouble. So look, a little bit of

basil oil. Put it over the top with the stock.

And last, but by no means least, a little bit of baby basil leaves. It

give it is a little bit of texture. Finally, a little more sauce. I can

see that the guys are going to love it. There we are, tortellini of

crab with lemongrass and ginger sauce.

The man's a genius! Look at that. It looks fantastic! So simp.

It was worth the pain. Worth all of the effort. We will

soon find out. There you go, dive You did it in two minutes.

Extraordinary! So, the crab shells. That is in the sauce.

The French do a dish, a bisque, it is made from the shells.

Then you you sieve it out before you? Yes, just to get the flavour.

Leave the carcass behind and you get this great sauce.

That is gorgeous. That is gorgeous.

Do I have to pass it on. Now we are going to our wine expert

Susy Atkins who is in Dorset. What has show she chosen to go with

Michael's tortellini. I am in way mouth harbour on a

beautiful day. I'm going to head into the town to find some great

wines for today's wonderful dishes. Michael, the crab is a

sophisticated dish. I am looking for a suting, and rather restrained

white wine to go with it. Normally, a crab goes well with a Sauvignon

blank like this, but it can be a bit overpowering. So, the wine I

have chosen is Extra Special Fiano from Sicily. Don't make the mistake

of underestimating Italian white wines, they can be brilliant food

matchers. Extra Special Fiano, cropping up more and more in the UK

is no exception. There is a lovely scent there, it is not too lemony.

Whey like about the wine like this is that there is a soft creamy note

of almond. There is also a fresh streak of lime. That's what we need

to chime in with the lemongrass and ginger sauce and of course that

wonderful basil. Michael, I've found a wine that does not

overwhelm your wonderful crab dish, but instead marries with it

perfectly. I know that the food is going down

well, do you approve of this? think this is a really good match.

It has the vibrancy and subtlety. I think for �5, it is a bargain.

Are you happy with that? Yes, it is gorgeous.

Girls? Diving in? Yes. Mr Rankin? I would not have thought

of a wine like that it is great how she comes up with that! And the

food, imimpressed. You can be joining us here at the

chef's table. Write to us with your name and address and importantly,

the daytime telephone number. The address is:

Later on. The guy at the end of the table has a delicious-sounding

recipe that is right up my street. Go on. Have you forgotten my name?!

Go on! I have Chinese red braised ribs with sticky rice.

There you go, but first, let's catch up with Rick Stein on his

seafood odyssey. He starts off in Spain. He's fallen in love with an

I thought, "No. That's not for me." Everybody's mad about

'When you look at octopus coming out- of a pot, like dyed rubber...Does that make you want to eat it?

'Well, maybe no. But now, I'm a total convert.

'This dish is pulpo a feria - that's octopus in the fairground style, I suppose.

'Snipped with scissors, then olive oil poured over it...

'cayenne pepper, paprika and sea salt.

'I don't know why it works. Is it the crunch of the salt and the toughness of the octopus?

'Or the smell of the pine in the boards they serve it on?'

I always bring a suitcaseof guide books when I come abroad,to look up all the good restaurants.

But I forget that I've got quite a good nose for finding places.

I go to the quayside in a port

and go into a bar and ask questions.

I came here the other day and it was- really busy, filled with fishermen,

with a couple of guys drinking a bit-too much red wine. The guys behind the bar were working flat out.

I noticed there were tables set for dinner.

I said to everybody, "Let's eat here. I've got a nice feeling about the place."

You know what it's like being in love?

You suddenly realise it and it'slike...you're so full of joy. It's a sort of out-of-body experience.

I'm like that with food, when I go somewhere where everything's right.

Dishes like this...This is razor clams, which I love.

They're simply grilled. They knowhow to do them - leave them alone.

These are swimming crabs, or velvet crabs in England.

They're sweeter than the English ones. We had those to start with,

then deep-fried peppers and then huge spider crabs, which were, again, so sweet.

The Albarino wine was just flowing.Everyone suddenly burst out laughing because we were all so...happy!

And I guarantee this place is so organic,

'Just as it is with octopus in so it is with cockles in England.Spain,

'People make fun of the Eastenders' love of cockles with malt vinegar and pepper,

'but if you haven't tried it, don't knock it.

'I'm at Leigh-on-Sea - a mecca for cockle-lovers.

'I met John, who just lives for them.'

Seafood is nature's Viagra. All these pills you get nowadays - you don't need 'em.

The first time I saw these cockles, I thought, "What a blinking waste!"

What you need to do is get some nice-Muscadet, open them up in a saucepan and none of this malt vinegar.

You want nice white wine vinegarwith shallots in it. I don't think so. You're completely wrong.

I mean, I was brought here by my dad as a small child.

I didn't realise then its significance - the beer, the cockles.

Suddenly, this nostalgia struck me.- I was driving down the hill one day,

and I could smell the estuary, the cooking, the cockles - the smell of the sea coming in the window.

And it must've taken me back. Now, it's difficult to drive past here

without coming in and having a plate of cockles.

But also, it's the vinegarand the pepper, you see, because - I REALLY mean this -

I'M starting to get hooked! So, you won't cook any more in Muscadet? Not cockles, probably.

but you can't beat freshly openedcockles just steamed for two minutes- almost in their own juices.

Cockles make me think about English cockle soup.

Early this century, they were so plentiful and free that thereare lots of recipes for cockle soup.

This one's from Lindsay Bareham's book. It's fantastic.

Take a big pan over plenty of heat.

A little bit of water - quarter of a pint, no more. Lid on the top.

Very high heat. Let them open.

In about three minutes they'll pop open.

Pour them through a colander to collect the juice.

Take another pan and put in aknob of butter and let that heat up until it's bubbling up and fizzing.

Then add some slices of bacon, orlardons. Really good fat, dry bacon,- smoked if you like.

Just brown that off in the butter.

Get two or three big, finely chopped leeks,

stir them in, then some celery, finely chopped, and some tomato.

Turn that all over in the butter.Pour the cockle cooking liquor in.

Add some potatoes, cut into half-inch dice, we call it - you know, little squares.

Then you take some more water. Bring the whole lot up to the boil.

Potatoes, bacon, clams or cockles - it's like a New England chowder.

All dishes are derivations,and that's what it seems like to me.

Simmer for ten minutes.

During that time, do what I'm doing -

take all the cockle meats out of the shell. Fun thing to do, really.

The second thing is to make what's called a liaison. Whisk some eggstogether with lots of lemon juice.

It's great, as it gives ita lovely tartness you don't expect in an English soup.

Take some of the boiling liquid and stir it into those eggs and lemon juice to get the heat up a bit.

That's so it doesn't curdle when you-pour the liaison back into the soup.

Just before you pour it in,put your cockle meats into the soup.

Put those in, but just at the lastminute. Then in goes your liaison. Stir it in very gently.

Lastly, some freshly chopped parsley.

I guarantee - I don't care who youare, what you do - you won't taste a better soup than that.

That

That cockle

That cockle soup

That cockle soup looked perfect for a Saturday lunch. Octopus, if you

can't get hold of it, you can use squid. Also I'm doing another

Spanish great export which is chorizo. This is the soft one, that

is a little spicy. These are the cooking ones, the

softer ones. We are going to mix the two in a very Italian dish, in

a risotto, so it cooks like a a risotto, so it cooks like a

paella, but it is really a risotto. So, we are going to sweat off some

onions. Now, acting, when I read into you, you zp English teaching?

-- you did English teaching? My English teach, Trevor, there was a

lot of mucking about, he said whoever shouts out next will have a

terrible punishment, of course, that was mean. I had to read

something from the school carol concert in front of the school.

It was a real proper punishment at the time. I read out a piece from

Dylan Thomas, it was fantastic. I remember getting up in the pulpit

in the big church in front of the whole school. I think something in

me just sort of went "this is great" I did this and I enjoyed it.

I did it and he said it was not much of a punishment, of course, I

liked it. I did that, I had won that round. Then he told me that he

to anybody the school play. I thought I could not do that, wear

make-up and tights?! I was 14, but he made me do that. Then he sent me

off to a group called the South Yorkshire Theatre for Youth. It was

in Rotherham that was very glamorous, as you can imagine. It

attracted me to showbiz. Did your parents have the same view

of you actings my grandparents with the cooking, it was not the done

thing? No, I don't think that they did. I did not take up the proper

acting for many years afterwards. No, my mum had trained as an opera

singer. My mum and did had an act that they did in the northern clubs.

So there was that sort of showing off streak, I suppose.

Yes, this was all in Doncaster. So, I suppose to an extent, it was in

the genes, it was in the blood. They were not as horrified as some

parents may have been. Now, the recipe, I have shallots in

there, the core, the rice, some white wine and chicken stock. We

basically cook this. Grad ale adding the stock for 12 --

gradually adding the stock, until you have this here.

At this moment in time ago going to add my fally flower. I will thinly

slice it. Looking back at your career, you have done everything

from London's Burning and Casualty casualty? And also Bridget Jones'

Diary? Have you learned the trade more because you have done a

variety? I have done a variety of things. I was in a series years ago

Common as Muck on the BBC. I was pretty, I was in a big chunk of

that, with a big part. Someone gives you an opportunity, you take

it. With Bridget Jones, they had been filming the second bit for

about a year, they rang me up on the Monday to ask me to do a part,

that they had just written it for the end of the film to start on the

Wednesday it was driving around with Renee Zellweger in a taxi. I

could not believe that they had spent so much money on the film,

done so much of it and with two days' notice, they thought, "We

need a scene where he is is in a taxi." So it as all a bit last-

minute. And very different to what you are

doing now? Yes, the beautiful and well-prepared Midsomer Murders.

You have taken over John Nettles? He retired, I thought it would be

overall dramatic to kill him. This is the statistics of Midsomer

Murders, 246 murders, 12 accidental deaths, 11 suicides and one geezer

died in a vat of soup! Soup?! that is in a village?! It is not a

village it is a county, it is a huge area! There are thousands of

people that have not been killed, poisoned. There are lots of people

there, still many more to go for! This is the second series? We have

started to shoot the 15th series of the show.

I took over at the beginning of series 14. That is going out now.

I believe that there is another episode on ITV at 8.00pm on

Wednesday! How do you do that? Taking over? Do you put it in your

own slot? I was not taking over the same character. They changed the

character. John Nettles' character was retiring from the Force.

Leaving. It happened that his cousin was also a Detective Chief

Inspector who moved to Midsomer to take over.

In terms of its success, it is huge! It is globally huge as well?

I don't know how many territories there are... I think it is most of

them! I think North Korea and Burma don't have it.

I heard from Afghanistan to Zambia! Oh, that is good.

OK, let's finish off this. The idea with the squid is you have the pan

nice and hot. I would finish this off with a little bit of mascarpone

cheese, but I have been banned. Why? The Italians are watching they

may go crazy, but you are not supposed to put fish with risotto

as well. But I'm a Yorkshireman. You are not supposed to put fish

with risotto? Yes, fish and cheese. But then they say onion and garlic

not together. Really? You are not meant to in

Italy. That is this week, they will change

their mind next week. So, let's finish this off. Salt and purpose.

The parmesan cheese in there. You're a top chef, James, can I ask

you something that has been worrying me for some years.

It is not about me? Not as far as I know. Are you aware of something

called non-brewed connedment? thought it was a chef Do you know

non-brewed condiment? No! You go into a chip shop, they bring you

something called a non-brewed condiment, you say you want vinegar,

but it is not that. It is water, it is brown, it does not do anything

that vinegar is supposed to do with food. I can't understand why

somebody has replaced something to replace vinegar, but it is no good!

It is a bit like non-alcoholic wine! It is, it is mad.

Is that for me? Thank you. Yes.

Well, I am sorry, I thought you would have had an answer for that.

Dive into that, tell us what you think. It will be a little bit hot.

Just nod... Or shake... Oh, it is cheesey! What are we cooking for

Neil at the end of the show? It could be Fenway Sports Group, suet.

A beef beef steamed for a couple of hours and served with a big pile of

-- it could be beef beef beef. Served with a big pile of hispi

cabbage. Or it could be oysters with a batter and some Jews ue

juice. Michael, the spice or the steamed

pudding? We have gone oriental today, so I'm keeping that theme.

Diane? Oysters for me, James. Oh, it is not looking good. You

have to wait until the end of the show for the result. Now, it is

time for the Great British Menu. The chefs have to cook their dishs

in front of the judges, this week they are joined by Richard Corrigan.

'The chefs will cook 'Up first are returning banquet

'and two new boys, Paul Ainsworth and Chris Fearon.

'Chris and Lisa both made the top three yesterday.'

'Paul's first to cook and determined to uphold

'the South West's reputation for seafood with his fisherman's lunch,

'a Cornish feast of sea bass, sardines and oysters.'

Liking the presentation there, A bit similar to mine. Thank

'High expectations. Paul's taking it in his stride.'

It's all going well now. It's that mad rush at the end

CLATTERING 'And disaster strikes his breadcrumbed oysters.'

'But time is running out and making them again is an added pressure he doesn't need.'

'Undeterred, he finally gets his oysters into the fryer and pops- his sea bass parcels onto his slate.

'With his pickled sardines and crowning glory, his deep-fried oysters.

'It's been a race to the finish.'

If you could put it down so they're- looking at it like we are, like that, yeah? Thanks very much.

What do you think, Richard? That looks amazing!

I mean, don't you want to be beside- the seaside? I think we are!

The sea bass in the paper.

I love this newspaper. It's the monthly magazine

of the Royal National Mission to Deep-Sea Fishermen.

There's a chef who's actuallythought through every detail of this, even the printing on the paper.

For a street party, absolutely cracking dish.

There

There is

There is no

There is no going back now. Chris has just one element left.

His smoked salmon potato cakes. With Lisa's help, Chris gets them

on to the board with his poached and tinned salmon and up to the

It looks like a party of salmon. There we go.

I think, as Richard said it is canape time. Elike the presentation.

There are things to endear one to it, but it is is not in the running

to be in the final. How will Lisa add up? She wants

another top three spot for her salt-crusted sea trout. She will

not know if it is cooked properly until it is dished up. The risk

paid off in the heat, but it left the judges wanting more.

I tweaked it slightly. EI think that they wanted the dish to be

more together. She stuffed the fish with cockles,

but today there is a problem. It is that they are gritty, so I'm

changing it. She followed the judge's advice and

tweaked the presentation to give it a wow factor. She has gotten rid of

the scallop shells too, serving the sal yod on superbally designed

plates under her now elegantly crusted fish.

I think that this deserves a fanfare. That is an arrival.

This is pure drama. Excitement! Hang on, a second, the last time

this was rainbow trout, but this looks very to me, very much like

sea trout. Absolutely. Hang on, there is something special

going on underneath that. There are no cockles, but shrimps.

Great cooking. A lovely process and what a magical presentation.

There are not plane cooks who have the confidence to do something that

is as bold and as simple as this. Michael is up next representing

Scotland along with Andrew Pern from the north-east. New-comer

Andrew came seventh yesterday and is desperate to impress the judges

today. He is banking on his posh soup and sandwiches to pull in the

points. Andrew served kipper sandwichs in the heat. He is upping

his game with a new lobster version. Why did you change from the kip

tore the lobster? It is strong. like kipper. I did too, but the

judges did not like it as much. Are you ready to serve? I am for

once. He ladels out of soup and portions

Hmm... The kipper is gone. It is lobster. That makes much more sense.

It looks great, but it is more restaurant than it would be street

party. We have all recognised that the

club sandwich has shown a tremendous improvement. It is the

rest of the dish that is the problem.

Will Michael Smith do better? He made kedgeree in the heat, but is

risking everything with a new dish today. It is a prawn cocktail. His

playful presentation is causing a stir in the kitchen.

That looks amazing. It really, really does. A bit of theatre!

have got that. Michael hides ed a very cadow salsa,

lettuce leaves and the fish inside and heads it to the passe.

APPLAUSE Wonderful. Fantastic! That is just

fantastic! Well, you said earlier you wanted something to carry into

the hall to bring the place to a stand still. I think that this is

I think I had better open it up. This is what I think that is summer

party is all about. It is getting your hands into it. I can see this

sitting on the table, it is a thing of great beauty and simplicity.

while ago, I could safely say that Lisa Alan could romp home, but now

she has serious competition. There you go, fantastic fish dishes

on display. You can see how the other chefs get on in 20 minute.

Later on also Keith Floyd is in Wales. He is making a hearty stew

for the rugby players to eat after the match. Michael is trying to

beat Paul who is at the top of the leaderboard. Paul, on the other

hand is just here for the CRACK! That took five years to put in

there. The best Irish pun there. You can see the omelette challenge

live later on. For Neil, what is he facing with his food heaven or food

hell? It could be beef beef beef or oysters.

Paul? The oysters sound fabulous, but I'm going for the beef beef

beef. Cooking next, an elder statesman of

the food world, it is Paul Rankin! So, what is on the menu? It is

sticky pork ribs. Now, this is a mixture of Chinese white wine,

ginger, garlic, cinnamon and star anise and a little bit of mandarin.

This is such a simple recipe. All you do is whack it in there. You

don't need to brown the meat or anything. We start with a cup of

water. Often with barb queue ribs you

braise them? Well, we are going to braise these with the water, the

rice wine and this is string stuff. It is rock sugar. You can try it,

they give it to the kids in China as little candy.

So there are about six table spoons there. You can imagine how sweet it

Where do you buy that from? You get the rice wine and rock sugar from

an Asian supermarket. Are you enjoying that? Hmm! It is

Are you enjoying that? Hmm! It is sweet! So, a bit of dark soy sauce

and then aromatics. I would do this dish a lot in the restaurant with

things like pork shoulder and pork cheeks. We actually do it, because

it has the beautiful rich sweetness, I put it with scallops quite a lot.

Where is this Asian influence coming from? It is heavily in your

food as well as using local Irish produce? I spent nearly two years

in airb a traveling, bumming around, climbing mountains, doing all sorts

of stuff. You do all of that sort of stuff,

don't you? I a bit of yoga. I've been to India twice.

Show me that yoga technique again, James? You go in all of the parks

and do that sort of stuff? That is Yorkshire yoga! I did yoke yaing

once, I did Vikram yoga. That is the -- I did yoga once, I

did Vikram yoga! It is yoga in a room that is hot, isn't it? Yes,

Vikram is. I have never tried it, never tried

So, that is your brazing liquid. -- braising liquid. It sounds

complicated but it is simple. All you do with the ribs, they are

lovely fat ribs. Ribs are great value. So these are the pork ribs?

Yes. I'm going to make a little sticky sweet shallots with chilli

and peanuts as a topping. These are reasonable, a pound each

or �1. There are deals to be had with these things.

I think that ribs, at this time of year they are something else! So,

just bring that up to the boil. Cover it with tin foil. You can pop

it in the oven for about an hour- and-a-half, two hours, but what you

want to do is look at it 20 minutes and give it a little turn.

So, turn the ribs over individually, OK? Yes.

There is one in there cooking nicely.

No, with the shallots and garlic and chilli, leave some of the seeds

in, I like it nice and hot. What they do in Asia, they get a wok and

deep fry them individually then drain them and put them together.

Now the rice we are putting with this, it is sticky rice. This is

about two cups of rice that is soaked overnight in about eight

cups of water. It sounds complicated but it is

well worth the result. It is so different. It is really interesting.

What you do is steam it. Again that sounds difficult but believe me it

is dead easy. It is really so simp. So, what are you steaming it in

here? I'm going to steam it in a little bit of cheese cloth. If you

don't have that a nice clean linen tea cloth will be great. A hankie!

This is one of Floyd's old hankis! He would put that on his head when

he went to the beach! So, in goes the rice. It is dead easy.

So the reason you are soaking it is to get rid of the starch? It is

just a technique that you use. If you don't have time to soak it

overnight. Soak it in warm water for about two or three hours.

How long do you cook that for? About 20 minutes and there we have

it. It keeps, the other thing about this, it keeps great in the staerm.

You can see that it is stuck together nice and sticky.

While the rice is cooking don't forget that the recipes are on the

website at bbc.co.uk/saturdaykitchen.

And the recipes are at bbc.co.uk/recipes. So, the peanuts

you want crushed? Yes, gently crush them.

Now, the technique with the ribs, is for the last 20 minutes, what

you want to do is... Take the foil off and just... Just let the liquid

start to come down. Turning the ribs every now and then so that

they get a little bit sticky. These could come down a little more,

maybe. This juice needs to be syrupy and delicious.

You have to to talk about your travels? Yes, I have been on my

travels with Nick. It is a great show, we are traveling between the

west coast of Scotland and Ulster. Finding all sorts of interesting

characters and food and we're on a boat. Nick is good on a boat, I'm

terrible on a boat. It is a bit of a laugh. It is a lovely show. I

have really loved doing it with him. You are in his nick of the woods

tomorrow? Yes, at the BBC Food Show in Glasgow tomorrow.

So, you drained off the heat. This is coming down now? They are more

or less ready? They are ready, dude. I'm going to pop the rice into a

little bowl. I'll oil it slightly. Normally you take a spoon and scoop

it out. So, the ribs on here? Please.

They look amazing, don't they? look good.

Everyone has been telling me how much they love these. So no

pressure, guys. None of that tortellini stuff here!

That dish was very, very good. A difficult dish to follow, that,

Michael. That is a real Yorkshire portion!

nearly said fat boy portion! Easy, now.

I didn't say that! Then, loads of this stuff. I love this sort of

spicy aromatic quality that has. And the scallions. You can put them

through it at the last minute. That is my Chinese red braised ribs with

sticky rice. And don't forget the swoot shallots

and chilli with peanuts. Which you forgot! There you go.

Right. Proper food, that, James, isn't it? Oh, proper! Sorry, mate,

I'm on these! Oh! Now with the hands? Absolutely.

I think you might want a knife and fork. They are a bit hot.

You are thinking of health and safety! Nowadays you can get the

beef short ribs. You could do it with the beef.

The works great with beef. It also works well with lamb. Oh, they are

really good. You know French techniques, making

a stock. That is all just whacking it in! Are you happy? Hmm! You have

learned to eat as much as you can. In the meantime let's go back to

Weymouth to see what Susy has chosen to go with Paul's cracking

ribs. ribs.

Bring it back here! Paul, I've made your Chinese red braised ribs with

sticky rice, they are deelectable, but I have to be careful with the

rich sweetness and fabulous spices it could create a clash with the

wrong wine, especially the reds. That said, something like this

works well in a floral style, but I have the perfect style it is

Riesling. My chose is Mosel Riesling 2009 from Germany. The key

to finding the right wine for this dish is to find a white with a dab

of honey. Dry styles will not work. This is where the light, but fruity

wines of the Mosel really come into their own.

There is a light but appley scent to the wine.

It is clear from the very first sip, that there is a sweetness to the

wine. Sweeter than most white wines, but that's exactly what I need to

match up to the sugar in the braising lickior and the shallot

and the peanuts, but at the end, there is a credit reduce zing at

the end of this wine. It cuts through the dish. It brings out the

star anise and the wonderful pork. Paul with your delicious dish, you

set me a challenge this week, but with this wine, I think I have

risen to this. I hope you enjoy it. We certainly are! What do you

reckon? She has picked it spot on. What you need in a wine to do with

a dish like this is the sugar. The German Riesling with the little

bit of sugar is my favourite type of wine to go with something like

this. Are you happy with that? I think is

nice. A bit of a bargain as well �6en 69.

-- �6. 69. What is the matter? I am admiring

you eating. The ribs came here for 30 seconds, then they were gone.

Can you read that! Let's get back to the Great British Menu and see

how the fish courses went down with to take their place in the kitchen

'Michelin-starred Hywel Jones is up first

'and using the same ingredient as rival Tom.

'He's hoping his posh lobster cocktail with claw-meat fritters

'and asparagus will secure him another top-three.'

'Hywel starts by prepping his lobster,

'an ingredient he thinks is fitting- for an auspicious occasion.

What are you actually doing with the lobster?

The lobster is been poached and then the claws are made into little fritters,

fill the shell with some frisee lettuce, in between the lobster,

a few little tomato confit petals to give sweetness.

'He's serving his lobster cocktail on a bed of pebbles,

'and has attracted quite a crowd,

'eager to get a glimpse of their Michelin-starred competition.

'Undeterred, he pops his lobster-meat fritters on top

'with some green leaves for delivers it to the pass.'garnish,

Here goes. Just put it on. Let them get in there,

get their hands in it.

I liked this dish the last time, but again, for me,

it's about his technique. Do I think this is suitable for the banquet?

No. I think it's a perfectly good piece of cooking.

I don't think it's in any way spectacular.

I think the main point of lobster Is the flavour.

It's completely all to the flavour,- and it's just not there.

It seems to me that he said, "Yes, I will do The Great British Menu,"

and just hopped on the train without thinking what he was going to cook.

I think it's a really generic, universal dish,

and not particular for this place, this occasion, these people,

and, um, these judges, dare I say.

'What will former champion Tom Kerridge bring to the party?

'He came sixth yesterday - a disappointing start

'for a chef who's used to winning, not losing.'

What's with the picture? That's my good-luck charm.

'Tom's looking to raise a smile with lobster burgers,

'a dish he can't taste due to a shellfish allergy.'

Tom, did Sponge like your dish?

She's a big fan of lobster burgers.

That burger suffered the thing that most burgers suffer.

You have very strong flavours, but they're basically dull.

'And Tom has listened to the judges' criticism.

'He's reduced the burgers' size and changed the bun.

'But it's still just a burger, and up against some tough competition.'

'But Tom's determined to elevate his humble burgers

'to Michelin-starred heights.'

'He piles on his lobster claws,

'and gets his very British burgers onto his specially designed board

'and up to the pass.'

One burger. Form an orderly queue. Squeeze it. Off we go.

Burgers...

Rule Britannia! I thinkhe's sticking his tongue out at us.

Well, there is one major problem about this,

and that's eating it at all,

because the top keeps on sliding away from the bottom.

The great thing about burgers is, you squash them tightly,

and then you munch.

It's a bit juvenile.

I think it's sloppy again.

You know, I don't... I think it's certainly better than before,

but I still don't think it's good enough.

But the spirit of the occasion I think he's got right.

I absolutely agree. It's almost impossible to eat.

You cannot get it into your mouth without it falling apart.

This might cause hilarity and entertainment and laughter,

but it actually gets in the way of enjoying this,

I think, as a piece of food.

'It's a thumbs-down from the judges.

'Last but not least, it's self-taught maverick Aktar Islam.

'He came fourth yesterday, and wants a place in the top three

'for his curried sea bass with soft-shelled crab,

'but the judges thought it was a mess in the heats.'

It'll be really interestingto see whether he's taken on board

what we had to say. It doesn't seem so far

that he's much of a listener. One feels he didn't rehearse this.

'Comments that Aktar's taken on board.'

'He's boned and filleted his sea bass this time,

'and covered it in marinade ready for steaming.

'Will these tweaks get him to the banquet?'

Aktar, there's been a winning fish dish from Birmingham before.

There has. I want to keep the tradition going.

HE LAUGHS It'd be good. It'd be good.

It was curried monkfish, wasn't it?

Yeah, so I'm going in with curried sea bass.

'Fired up, he collects his sea bass from the oven

'where it's been gently steaming, and gets it onto a banana leaf

'under the watchful eyes of his rival chefs.' That looks very authentic.

'With the judges' verdict around the corner,

'they're the quietest they've been all day.'

There you go. So, yeah. Thank you very much.

Isn't that... Oh!

This looks absolutely amazing. And it's a real leap forward,

because it's as neat as a pin. I can see that he's boned it.

Fantastic. Look at that! Now, that is how to do it.

Ah! Doesn't that look good?

Looks amazing. And look at the soft-shelled crab.

It's crisp as anything. It is crisp. And it's warm.

You're doing an expert job down there. Thank you, Matthew.

Beautiful!

Looking good.

Mmm! This fish is delicious.

Look at that fish. It's perfectly cooked, isn't it?

I mean, I really think that he's listened.

It's wonderful to see, because that presentation is now beautiful.

I had complained very loudly that it was messy,

too difficult to manage the bones,

and now it's... I mean, look at that perfectly cooked fish!

It's just exquisite.

There's a real delicacy about it,

and a precision about each flavour,

so that they work together in a waythat traditionally in English food

you don't actually find very often.

a real triumph. This is one of the most transformed dishes

we've ever had. I've got to be honest with you -

it's got so much love in it, so much passion in it.

It's got so much taste in it. It's a thing of great beauty.

And

And you

And you can

And you can see how the chefs get on with the main courses on next

week's show. Right, it is time to answer some of your foodie

questions. Each caller gets to decide what Neil is eating at the

end of the show. Good morning, Chris, what is your question for

us? I have three Dover soles to cook this evening, could you tell

me how to cook them and what with? Lucky man. If they are filleted,

pan fry them in a little bit of butter. If not, grill them. If you

pan fry them, a little bit of butter, lemon juice.

The butter is classic. Nut brown butter with lemonment nice and

simple. Beautiful fish as well. Keep it nice and simp.

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

food heaven, please. James, what is your question?

have a shoulder of lamb weighing over 5lbs. I have never cooked it

before. I am doing it with friends tomorrow for Sunday din. Ewould

like to know the best way to cook it and infuse it? Has it got the

bone in or out? Out. It is probably rolled.

technique that I like is similar to that I did with the ribs. It just

needs carrots, onion, celery, garlic. Brown off the shoulder of

lamb. A good slug of red wine. Put it in the oven for two-and-a-half

hours it should be delicious. Gas mark? I would put it on at gas

mark three, 160. Really, the longer it is in there the better. Three to

four hours would be perfect. What dish would you like to see at

the end of the show? Food heaven, definitely! We are all around for

dinner tomorrow! Darren, what is your question? Last week I caught a

4lb trout. It is in my fridge now, I don't know what to do with it?

would slit it evely with three or four cuts down the length of the

fish. Wrap it in tin foil with herbs, thyme, garlic, a little bit

of tarragon, olive oil or butter and lemon juice and bake it in the

oven whole. It is a big fish? Yes it is.

Steam it. A good half an hour. Stick with the tin foil! In the

oven for up to 35 minutes at 200 degrees. What dish would you like

to see at the end of the show? must be food heaven for me as well.

Right, down to business. All of the chefs that come on the show battle

it out to make a three-egg omelette. There is Michael with a respectable

time there at 18 seconds. However, the top of the board, 15 seconds,

it is Paul Rankin! The usual rules apply. The clocks are on the

screens, three, two, one, go! You see the speed that he goes! It is

neck and neck at this point! Look at the concentration on their

faces! Oh! LAUGHTER That's terrible! Right, first of

all... I was not ready to turn mine out.

You put yours out, I put mine out. I couldn't believe he had said go.

That is good! What bit is cooked?! All of it! That is cooked. It is

perfect. Oh! I tell you, that is delicious! That is beautiful.

Paul Rankin... What about yours? is nice, just not a good shape.

Did you beat your time? No, I did not.

22 seconds. I doubt I beat mine, to be honest,

that is if it is an omelette. You did it in 19.48, but it is

hardly an omelette when you can eat it with a straw! Will neath get his

idea of food heaven? Or food hell. The callers are going for heaven,

but the guys in the studio are yet to make their minds up.

We will find out what he is to eat later on after Keith Floyd. He is

in Wales, but for me, there is one hero in the film. Stay tuned until

architecture sketch Inspired by the Normans,

The influence was right, the execution, nearly right.

On balance, continuing the sporting theme, I'd say the final score was

Normans 153, Swansea Planners 21,

all their points coming from penalties, of course.

They didn't overlook the needs of the inner man. This market is full of fresh local produce.

This farmhouse salted bacon.

But I'm here to cook so it's one for the money, two for the show,

let's buy the leeks and go, man, go!

That is a leek, Richard, OK? Very important in Wales.

When the gilt-edged invitation card

tumbled on to my leather-topped desk, I was intrigued.

What would I cook for these gentle folk who live in the sleepy village of Cydweli?

What piece of gastronomic poetry would tickle the taste-buds

of such sensitive and delicate souls?

For some strange reason, I've never met the man

who's going to help me cook today on the field of play!

The English selectors never invited me to take part

at Twickenham or Cardiff Arms Park

so I've had to learn how to cook

and to make television programmes in order to meet Ray Gravell,

the world's most famous centre. Thank you, Keith.

You're looking exceptionally well in this Cydweli rugby kit.

I'm very impressed with the legs.

They must be worth a million.

And I've just realised, we've had it wrong for the last hundred years.

Anyway, this is a cookery programme and we're going to cook Cawl,

which is the Welsh national dish, like Irish Stew is to the Irish.

It's the kind of thing big, real rugby players need

after they've beaten the English. True.

Quick bilingual spin round the ingredients.

This is bacon. Cig moch. This is lamb. Cig oen.

These are leeks. Cenhin. These are potatoes. Tatws.

These are onions. In South Wales, we call them wynwyns. In North Wales, they say nionod.

They are slightly different.

Carrots. Moron. Swedes. Erfin.

Carrots. Moron. Swedes. Erfin.

Lard. Lard is lard in any language.

Brilliant!

And some stewing beef. Cig eidion.

Those are the basic ingredients.

Now, Ray there's one for you.

Dear, dear erfin! What's theEnglish for erfin? That's a swede.

Do I kick this or chop it up? You chop it. Right, knife. Chop it into fairly small bits.

You've all seen this chopping process SO many times,

so while we do this, you're going to see Ray Gravell's only try against Scotland in...? 1978.

I was a "creative" centre - I knocked the living daylights out of my opposite number!

'Edwards to Windsor to Edwards.

'Gravell of Llanelli.

'And Gravell is there!

A brilliant try but there's more to life than rugby, there's cooking.

We're here making the Cawl.

We've both got identical pots, we've melted lard into each one, added onions, the lamb and beef.

They're sizzling away splendidly, nicely sealed. Not seasoned yet.

Next we've got to add the onions... I beg your pardon, the CARROTS and the swedes.

Whoops...sorry. Get rid of that.

Then we cover that with water. We all know what water looks like.

As my father said, water is all right if taken with the right spirit.

Cig moch. Two pieces of smoked bacon into each one. Let's look at this.

The bacon goes in. You've got your lamb, your beef, your bacon, your swedes, your carrots, etc.

Finally, a couple of bay leaves, a few peppercorns and two cloves.

That also goes into Ray's. Ray, tip your water in.

Ooh, heavy too! I'll get the lids.

That will simmer away for about two hours...

Don't forget, we've got 25 rugby players waiting to eat this later.

They're in the bar building up an appetite, but now, another try.

Brilliant!

And the important thing is that you let it simmer for an hour and a half.

Add the potatoes for 20 minutes. Then add the chopped leeks.

If I'm looking a bit bedraggled, it's not surprising after that classic run.

Those animals on the pitch, the ones I handed off, are out there singing.

They've been putting the pints down and they want their lunch!

This is it. We simmered the meat in the water for an hour and a half.

Just before the end, we added the potatoes to cook them,

then the thing that makes Welsh cuisine and Welsh rugby

so good is raw chopped leek. Cenhin. Cenhin.

What do we do with the cenhin? We sprinkle it all over the food.

Let's take this to the lads. This'll kill 'em if the game didn't!

LOUD CHEER

THEY SING IN WELSH

THEY CHANT IN WELSH

DRUM ROLL

A-h-h!

There

There will

There will never

There will never be another, the brilliant Mr Floyd. He is back next

week. Now, it is time to find out if Neil is facing food heaven or

food hell. Everyone here has made up their mind. For food heaven, it

is a wonderful pile of suet, with beef and onions or, the dreaded

food hell, is that pile of oysters there. Tempura fried with a nice

little juice of Yuzu, can is orange in flavour. With a little bit of

chilli. That sounds nice! No! What am I

saying? So, what do you think that people said? I think let the people

speak. You have to thank Lauren. She stood

by it. We have the fantastic suet here. So, the paste rewe have to

make first. -- the pastry we have to make first.

So, let's get that out of the way. This is what traditional suet looks

like. It is dead easy, James? You whack

it all together? It really is it all together? It really is

simple, very, very simple. The idea is to brown off the meat.

There$$NEWLINE What meat are you using? This is a little bit of

stewing steak. You can use top side, but I do it in batches.

If you put in too much, you end up stewing the pan, so once it is in

the pan, don't touch it. Leave it. Then we have our onion, garlic,

tomato puree, I'm going to cook it in beer and stock.

The pastry there, you can make it by hand! In Ireland you make it

with a spoon! It is flour, suet and water, and a bit of salt. Hispi

cabbage it grows in the garden. It does at my house, any way. Hispi

cabbage is wonderful. So, basically, we are frying it off

until we get the colour. It is that colour that will brown the stew.

It looks lovely already! You can ease eat it as it is.

I am going to use a pressure cooker. They have become really trendy now.

What is the good thing about a pressure cooker? Speed. Speed.

Speed. Speed. Normally when you are making a stew

it take as good two hours. That is the nice part, at least two hours.

So in a normal pan it takes two hours, but in a pressure cooker it

halves that, it is going to take 45 minutes.

The suet is from the outer casings of the kidneys.

That is fantastic stuff. Have you made one yourself? Yes.

We were farmers when I was a kid, boys, you know! Yeah, right! I was.

We were brought up on that sort of stuff. None of that two ribs stuff!

Proper grub! From the north! the suet, what is it? It is from

the outsider casings of the kidneys. So, are your folks quite poor now

from having to feed you as a kid? Right, moving on to the beef, you

carry on messing around with that. You are from Yorkshire Yes, I am

from Malt earn. It is the North Yorkshire.

It is really easy towork with this. What, James? No, not James! This

suet pastry is really easy to work. See, this is proper grub, none of

that tortellini and fancy vinegar! What about the parsley? Can you

chop it up. That is going in the cabbage. With the cabbage, there is

just butter in there. The idea is to put some stock in.

You are sauting the cabbage? Yep, don't boil it.

Is that just for this kind of cabbage? Yep. The lid on like that.

Bring this to a gentle steam, 45 minutes, it is done. In the fridge

we have our beef. It is ready. You have to allow this to cool down and

to season it. There we go.

How are we doing? Yep. Good. Then we quickly line this little

one and then we can finish off the lid.

So, we have a little pot. My granny would use a little dish that you

get from antique shops now, the little lovely tin dishes. The white

enamel dishes. Keep them! You can't get them nowadays. It is all

plastic and fans ji stuff. But the proper ones are what you

need. How are we doing with the topping,

boys? On the way. He has had to move up a gear, our

little Irish fella! Are you glad you are not doing oysters now ?!

What is he saying to me? Your hearing has gone as well! A little

bit of water. Base it over there on the top. The back of a knife.

Otherwise you tear the plastic! All the way around... Sale that like

that... The lid on, tin foil, in the steam er. You can put the lid

on. Where is the lid? Have you got the lid? No, not the lid, the lid

for that. Any way, lid, tin foil. Put that on. Have you got the lid?!

I don't know where it is. He is blind as a bat as well! Thank

you very much. You put the lid on there, done! We have done this

before! Now boys. Now we are on about portion size! I have had no

complaints about my portioning! Suet pudding. You can do a sweet

one with this. It is called the Sussex Pond Pudding.

Look at that there! No more mocking the sue elt. -- suet.

Now, that's a Yorkshire portion, get it on. Thereswitch that off.

There are your irons. Neil, dive into that! Dive into your suet

pudding with your beef braised in onions.

When you download the recipe, you can double it and do it for two

portions if you wish. Do you make a lot of this sort of

thing in the restaurant. There we go. And we have Barbera

d'Asti 2010 from Marks & Spencer available for �7.99.

That is pretty nice. Do you think you will get any of this No! I have

to say, we have been bang on with the wine choices this week. This is

another one. Do you want a bigger spoon.

There is the sweet one that you can do, the Sussex Pond Pudding. You

put in whole lemons, starve with proper custard. It is delicious.

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

Caines, Paul Rankin and Neil Dudgeon. Cheers to Susy Atkins for

the wine choices and to our chef's table guests, Diane and Lauren. All

of today's recipes are, as always, on the website. Go to: