22/10/2016 Saturday Kitchen

I'm keen as mustard to get going with 90 minutes

I'm Rick Stein and this is Saturday Kitchen Live!

I am delighted to introduce today's studio chefs: making his debut

on the show, the terrific Tom Sellers from the

and a Saturday Kitchen favourite, the brilliant Bryn Williams

from the award-winning London Restaurant, Odette's.

I have been there and I love it, I'm afraid I have not been to Restaurant

Story. Tom, what are you cooking? Squid cured over seaweed, served

with a broth made from wild mushrooms and finished with wild

stems from Canterbury. Kind of a player on a ramen. Japanese, very

delicate. Bryn Williams roast loin of venison, crushed Swedes, cooked

in a bit of water, black pepper. Charred and grilled sprouting

broccoli and a blackberry sauce, very seasonal and autumnal. Could

not be more different, but they sound fantastic.

And we've got some brilliant clips from The Hairy Bikers,

Ken Hom with Ching-He Huang, Tom Kerridge and of course ? me!

Looking forward to seeing how young I look in today's selection!

Our special guest is a singer-songwriter who just seems

Probably best known for her hits 'The Closest Thing to Crazy'

and 'Nine Million Bicycles in Beijing,' but she's back

APPLAUSE . I have to confess, I am a total

fan. I play your music on my restaurants. Does it go well with

the food? I think it is because it is very relaxed, slightly jazzy,

slightly sexy, slightly innocent. I think it induces people... Do people

get hungry? Nice, I like it. Lots of friends say to me I am at a

restaurant in Germany or in books go -- book store and you are on.

Well Katie, I'll be cooking for you later and one of those

dishes will either be your food heaven or your food hell.

So, what dish is food heaven for you?

I'm a big fan of seafood, so prawns is my food heaven. And then food

hell, liver, not a fan of liver. That is a shame, I like liver, but I

will go with the prawns and have... Clams.

For your food heaven I'm going to make you arroz verde

which is a dish inspired from my trips in Spain

I will cook lovely, fresh prawns, clams, another one of your

favourites, with rice, lots of garlic, and lots of parsley

and then serve with a homemade Alioli ? it's definitely one

You do white garlic? I have a bit of a garlic story, actually. -- you do

like a garlic? But if Hell wins then I'll

be cooking you liver! I'll do my version

of a Venetian dish - Very pink, I don't if you like at

thing? That sounds like complete hell.

I will quickly cook the sliced liver with golden browned onions

and parsley and serve on a buttery, parmesan polenta.

But you'll have to wait until the end of the show to find

If you would like to get in touch, call the number on screen.

And if we get to speak to you, I'll also ask you if Katie should

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

This morning we will be cooking squid with a broth made from

shiitake mushrooms, a seaweed called to frack. Like blood Iraq but not

the same? And I will be using Kombu because they said it is good for

bald heads! We will be using some wild stems. All these stems have

been picked by Miles Irving, somebody I work very closely with. I

have read about him. He is the forage, he wrote a book and

everything? Yes, we're working with him, lots of different stems, sea

cabbage, radish. C Astor. Chop all of those stems, I will get to be

broth on. Mushrooms in the pan with a seaweed, a little bit of soy,

mirin and Saki. So quite a Japanese taste? Taking about philosophy.

Getting the Omani flavour from the mushrooms and the seaweed. We Chop

the mushrooms, they are braised in the broth and reuse them inside the

broth. A little bit of ginger. Just the stems? Yes. Not the leads. I

really like your book. You are very opinionated, but so you should be at

your rage. I think I wanted it to be really honest and open. -- at your

age. It is called A Kind Of Love Story, you say that cooking reveals

everything about you in the kitchen? It is romantic and it shows a person

like an artist, when you cook you understand who you are, and other

people. The broth goes on, we could cut that down for about four macro

to six hours. In my mind I used to sing Under Pressure All The Time,

You Have A Chapter Called Pressure. So Than The Squid, This Is The Body

Of The Squid Which Has Been Cleared Over Seaweed, So The Natural Salt

Tend To It And Q Is It That Macro Tender Rises Eight And Q Is It

Slightly. I Will Score It Two Times A Hard Exterior And Twice On The

Interior, Which Tender Rises It And Hopefully Gives A Texture Like

Butter. This is incredibly labour-intensive. Why are you not

cutting all the way through? I will just introduce, what are these? Dock

leaf stems. If you got stung, your mother would tell you to get a

darkly. They have a citrus flavour. Sofia could not find darkly so you

would not dare pick them, what would you use? -- so if you could not find

a dock leaf? Within the restaurant we have the ability to be able to

work closely with somebody like Miles, be able to source new stems.

That is sheep's sorrel. But if it is at home you could replace it with

simple herbs like parsley or coriander stems, nettles, blanch

them to take the sting away, dandelion, all of those kind of

things. If I go back to when I started working in restaurants, lots

of the times they would pick of the stems and discard them, put them

into stock. But actually it has great texture and it is full of

flavour. There were sometimes there is more flavour in this Dembele

believes. Daesh in the stem than believes. Katie, I think you should

try some dock leaf and radish. Do you want to put it in my palm? How

is your first stem experience? Not what I expected. In your book you

have a wheel in the back of seasonality of all of this? When I

first started working with Miles, towards Winter I slowed down using

stems and wild things, me being naive I was like, well, nothing

really grows any more, there is frost on the ground.

He came to the restaurant and said, Tom, look for these amazing things.

That the wheel. -- that stemmed the wheel. I have been doing long

weekends in Copenhagen at the messed run -- the moment. I could not get

into the restaurant that you used to work at. He steamed very nice, -- he

seemed very nice, the production company did not realise you have to

book three months in advance, you get about ten seconds at 9am. I also

get in. I saw him at a do in London recently, he seems like really good

news. Put it simply, he is a genius. These are rowan berries. I know you

love garlic. We use rowan berry instead of garlic, it is a wild

berry, I would say it is not as pungent as garlic, we use it in the

same kind of structure, to build flavour. That sounds amazing. I have

-- I have sliced the squid almost like noodles, that'll be the noodles

in the ramen broth. How is it coming on? We need to start thinking

about... This is the finished product.

I will season the squid with Maldon sea salt and a tiny bit of rapeseed

oil. I know from my Copenhagen and Icelandic days that nobody uses

olive oil any more? I don't personally use it in the restaurant

or at home, I find it quite offensive. I have probably offended

a lot of people by saying bad. Just Italy! Maybe you should make the

aioli with rapeseed, would you feel happier about that? I would. We will

go first with the squid. That is so pretty, it looks like a flour, the

bowl with in a bowl. Then literally just like a ramen. In Japan there

are restaurants that specialise in ramen and everything else. I don't

know how they make much money. I am sure you don't charge a lot for this

because... I am sure you do, actually! I was waiting for that!

Looking at you to ring but squared, crikey. -- doing that squid. They

are salty fingers. The basis of those you are never called salty

sellers? -- I suppose you are never called Salty Sellers Normal Macro?

To Be Honest, Rick, You Can Call Me Anything. We try to steer away from

citrus. We have a vinegar made from meadowsweet, a chamomile feel, looks

similar to elder flour. That sounds very Beatrix Potter! This is birch

sap syrup. We will use that as a sweetener. This is lactose fermented

runs and berries, which adds depth to the broth. If you have a cold or

flu, it is full of the vitamins that you need.

Pour it... I must say that does look very nice.

There we go. Pop that over the top. Just lightly cooked the squid.

Owl that flavour in there. So, what is that again? Just a tiny

bit of rapeseed oil. So what is the dish again? Seaweed

cured squid with English wild stems and mushroom broth.

Fab. Fab.

Tom 's recipe is a rare breed because it works with red and white

wine thanks to those machines. Red wine only drinkers would do well

to choose this, which is like a fruity Beaujolais from chiili. But

with your money packed elements I am looking for a white wine with body,

spiciness and bags of flavour, and I have found just the thing with this

Dry Tokaji from Hungary, one of my high street finds a PDF. -- high

street finds of the year. This area of Hungary is famous for making some

of the most head on a stick wines in the world, but they make some

delicious and Moorish winds as well. It is very individual on the nose,

reminding me of apple pie. But there is also a green freshness that is

not too different from those wild stems of Tom's. The grapefruit

sourness of this wine loves the pungent seaweed and the squid. And

that Apple and pastry richness gives the wide enough body to stand up to

the concentrated mushroom broth. Tom, I know you have made a stunning

plate of food, I hope you also Hungary... For a glass of delicious

wine! Cheers! What you think? I think it is brilliant. When I first

saw Odette's I was like, oh, sweet wine, but fantastic. The cleanliness

of the wine matches the cleanliness of the food. That squid is like

butter. Beautiful. Georgia is famous for wines? Georgians claim that

George invented wine. Bryn, what do we have to look forward to? Lime of

venison, and nice bit of game, crushed Swedes, charred sprouting

broccoli. Just cutting through the richness of the venison.

And there's still time for you at home to ask us

a question, just call: 033 0123 1410 but please call by 11am today.

Or you can tweet us a question using the #saturdaykitchen.

Now it's that time in the show to have a look

This week, I'm apparently visiting Rioja in Spain and trying out

I always feel a bit embarrassed when I see myself on telly, but let's

have a look! I'm hungry for the sun. I've been

travelling for nearly two macro weeks and it has rained virtually

every day. But I'm driving ever eastwards, almost feeling the

magnetic pull of the Mediterranean. This is we care. In name I find

comforting because I have drunk quite a lot of it in my time -- this

is Rioja. I am at my first stop, a place with a unique story to tell.

It is not far from the border with France, and it is an important

stopping place for the Pilgrims, a mere 400 mile slog to where they can

earn peaceful and guilt free afterlife.

Many of the Pilgrims would have called in to see the famous and toad

and go, who also happens to be the patron saint of road members. --

called in to see the famous Santo Domingo. He is part of the strange

story which seems almost like Monty Python.

Three Pilgrims, a father and other travelling with their son. They are

put up for the night in local Taverna. And the father and mother

have gone off to Vespers, but this and is feeling ill so decided to

have an early night. -- but their son was feeling ill. The landlady of

the Taverna took a real liking to him but try to seduce him, but he

was having none of it. She was so crossed that she ran out into the

road screaming, rape, rape, theft, theft! The poor boy was taken before

the local mayor and then and there found guilty and strung up. What

happened then is extraordinary. Before departing on the pilgrimage

to Santiago, the distraught parents went to see their son hanging on the

gallows for one last time. He was still alive. Santo Domingo had saved

him, had lifted his body up and prevented the rope from doing its

terrible work. They rushed to the mayor who was just sitting down to

eat roast clock and a roast hen, and they told him that their son was

still alive. He said, if that is true, the Cockerill will get up and

grow and the hen will clock. Which, of course, they did. -- the

Cockerill will get up and crew. Then they flew out of the window. In

celebration of that, they have kept a Cockerill and hen in the most

beautifully gilded cage on earth, except in the winter when it is too

cold. I suppose if I had a neat and tidy

mind, I should be cooking a Riojan chicken dish, but one of the most

popular flavours in northern Spain is salt cod. Maybe it is a religious

influence, most probably, but this is one of the best Spanish dishes I

know. As you can see, this is what salt

cod looks like when it has been sold for about 24 hours. This is what it

looks like when it is salted and relatively dry. This is very good

quality baccala, you can always judge from the thickness of it. It

comes from a very thick cod. I would go as far as to say that the Spanish

prefers salt cod to fresh cod. Not too fresh hay, of course. I would go

as far as to say that I doubt there is a restaurant in the whole of

Spain but does not serve baccala in some form. It will be mixed with

mashed potato and stuffed into simple kilo peppers in this case. --

stuffed into certain piquillo peppers. The reason to put it in

with the potatoes is part economy, saving on bass, but also because I

want the flavour to go into the potato water because I'm going to

use some of it. The piquillo peppers conveniently come in tins, thank

goodness, otherwise I would have to Rod Studd skin them, which would

take ages. The Spanish, I have found, use loads of tinned food. I

take the skin off and check these lovely silky flakes for bones, then

simply break them before mixing them with mashed potatoes. Another dish

that stemmed from the New World, the cod was originally called by the

Basques from Newfoundland, the potatoes and peppers were brought

back to Spain from South America. This is very satisfying, it is

already looking very delicious. The thought of adding garlic and olive

oil is very nice to me. I have revelation mashed up four or

five cloves of garlic, that with the olive oil makes this quite wonderful

filling. -- I have roughly mashed up.

I must say, this is not easy and I implode if I'm going to put

everything in a piping bag. No! I will use this teaspoon and my

fingers! I love this way of cooking, this rugged way. Just look at that,

the colours of Spain, and that person where dish and those deep red

peppers and the salt cod and potato. That is appetising. Now I great

cement a go, Spain's most famous cheese. -- now I great sermon

Manchego and I add a sprinkling of pimento. Look at that. Fantastic.

Makes me want to cook! Makes me want to eat as well. If I

had to choose my top five dishes of Spain, this would definitely be on

one. It is on the menu of any self-respecting tapas bar in the

whole country. That was such a fantastic

trip and there's more I am sorry about my Spanish

pronunciation! I am always saying, this is one of my best dishes! I

have to do that, because I had so many.

We have been filming long weekends in Thessaloniki, quite near to where

you come from. And I have another take on stuffed peppers. It is using

minced lamb with cumin and nutmeg and cinnamon, not nutmeg, I am

looking at the spices and I got it wrong, cinnamon and keirin. I think

that will be amazing. I think it is, but I would that. Georgia, Georgia

is quite warm, like a Mediterranean? It is next to Turkey and we have the

Black Sea, which is my favourite CDs women. I used to go back there every

summer time, even after we moved over to the UK. Istanbul is just

over the other end of the Black Sea. Exactly. Nothing better than

swimming in the Black Sea and then having salty corn on the cob, which

is sold everywhere and is so delicious. My grandad is a chef.

Still in Georgia? Yes. What does he cook? All sorts of things. Toasted

pine nuts. His story is incredible. I should be paying attention. When

he was really young, he was 15, like it happened to a lot of people in

Soviet countries, he was sent to a Siberian labour camp. How could they

dare send a chef to a Siberian labour camp? This is before he was a

chef. All we do is work in da kitchens. It is food related. He

gave an alibi to his friends, who stole bread from a shop. And all the

stories he told me when I was growing up all to do with really

serious hunger. We are talking about some of the most devastating stories

of the 20th century. I know. I have spoken to are the people. We spoke

to some guy in Venice who had been sent to a labour camp, I don't know

why, from Austria. I will fight it. That he survived on sauerkraut, so

much... That is amazing. What is incredible is that when I go back,

the art of eating was always so revered and special in our home. I

didn't really realise it until he told me later this back story that

their wall these things that happened with hunger. So when I sit

down at a table and there is food placed in front of me, especially

when it is like this, done by a master, that is what life is about,

I reckon. Your new album is all about going back to Georgia, making

it there and getting in with the women's choir, and you are bringing

them on tour? I am, I wanted to explore the art of vocals with it

and see what I can learn. Basically, this is just minced lamb, onion,

pine nuts comic cumin, cinnamon, parsley, shallots, tomato. I want to

show people but I am sure they had seen it. Google sorry, I have just

been chatting. I did actually say to Katie, talk a lot and I can do some

cooking. It is always hard to cook, I am happy you are talking so much.

And I am not talking enough. I am dropping these into some boiling

water. People tend to overcook these tomatoes. You know you said you sing

to yourself, Under Pressure, what other tips do you have? I am

petrified of cooking. These boys will know, when you are under real

pressure in the kitchen, somebody starts singing a song and then

everybody picks it up. In the end, you just think, have we got 30

seconds? I think so. Once you start singing one song in the catch on,

everybody sings it. It is a beautiful song, I love David Bowie,

the late and much lamented David Bowie, but in a kitchen I would say,

I can't stand it! I don't want to hear it any more because I am under

pressure. At it takes 30 seconds... Advice one of the reasons I really

love your music, I was listening to Call Off The Search, I just got it

and there was a song about oysters. How does it go?

Let's see if I can, it was years ago, some people say that oysters

make you come on strong, but I don't buy it, I don't believe my diet

turns me on. We won't go into that! It is so sweet!

If you were doing alone at SA, food and diet and why it matters, you

could do that as the title, discuss. Brilliance, I will wait for that. --

if you were doing a learned essay. I am so enjoying talking to Katie that

I'm finding it difficult to finish this dish. I am sure it will still

be delicious. Tell us about In Winter, I have been listening to

that on my car CD player because my car is so old. I am delighted you

still have a CD player, lots of people I know don't. This is my

seventh album. They have all hit the charts, including this? I know, it

has been an incredible week. This is the seventh one in the top ten. The

choir are so excited. Only you and Kate Bush have had consecutive seven

albums in the top ten? I really enjoying talking to you but I should

be a bit like, oh... Know, the food is what happens. The choir are just

over the moon. To have a chance to make a record that is released from

a UK base, it is amazing. In Georgia we grew up listening to music made

in the West. So when I went back over there, their excitement and

enthusiasm for having a chance of having an album that will come out

here was so... They are really up for it? I would love to see them.

Are they nice girls? They have been going since the 70s. Just stuffing

the pepper hurriedly. I am sorry to... Are you sure you want to know?

Carry on. Three of them have been in the choir since the 70s. They train

three times a week. The way they focus on the vocal art is

fascinating. What is going on now? I have just stuffed them and I will

just put some olive oil, sorry, Tom... A little bit of vinegar as

well, pop them in the oven for 20 minutes, a hot oven, 20 minutes with

the lid on and 20 minutes with the lid off. You make it look so easy.

It is really hard when you are doing telly and trying to cook. We have

cameras and millions of people watching so, yeah. I quite enjoy

cooking. How much do you enjoy singing? Oh... It is everything to

me. It is probably one of the greatest things in the world. I was

just reading about you, this is well weird, you cooked at the bottom of

an oil rig, or a gas rig? I wish I could, I sang. Would you be at the

cooking at the bottom of the gas rig? Advice I would be a bit

nervous, would you? About 800 metres. I was like 21. When you are

21, I was not nervous at 21. Did they give you any training in

singing at the bottom of the ocean? They did. This is quite rich. Quite

often when you stuffed peppers you put more rice in there, but this

is... What is your best tip for rice? Depends what you are doing

with it. You need to get the right rice. One tip I would say is don't

cook it for as long as virtual any recipe says, particularly for Indian

dishes or Southeast Asian dishes, they say cook for about 12 minutes,

I think it is about eight or nine. Just try. Thank you. What an honour.

It looks quite Georgian to me. Does not look too and familiar too,

maybe, what my grandad would do. I am going in for the rice first. Fed

does not look too unfamiliar to, maybe, what my grandad would do. But

I sit as rice, butter and water. What do you think? I think it is

very Middle Eastern. This is beautiful, stunning.

So what will I be making for Katie at the end of the show?

I'll cook a arroz verde which is a paella style dish

of fresh prawns, clams and make a green rice using parsley

and garlic and then serve with a homemade

That is a bit of an in joke, I will dish of calf's liver

That is a bit of an in joke, I will tell you why later.

I will quickly cook the liver with golden browned onions

and serve on a buttery, parmesan polenta

But the decision is in the hands of our callers and our studio chefs!

Time now to catch up with Ken Hom and Ching-He Huang

They're visiting one of the vibrant cities of the area and cooking up

I am on my way to the fastest-growing city in Hunan

Province, 40 miles north of a tiny mountain village that I have been

in, but it feels like a world away. I did not expect this. A mass

construction site. Things are being excavated like crazy.

The construction is at a frenetic pace.

I came to China expecting it to have changed since my last big trip 23

years ago, but this city is beyond what I imagined. Brash, gaudy and

jam-packed with tourists. Sort of a Chinese Disneyland. Las

Vegas. This place has really taken off.

Cultural tourism has been an integral part of China's

modernisation strategy for 20 years. Here there are 13 different ethnic

minorities. And their colourful festivals and food/ Chinese visitors

from all over the country. As the city adapts to the demands of

tourism, I want to know if these minorities have retained their

distinct cultural identities. I am in a suburb of the city where

many families of one ethnic minority have set up cottage industries,

producing traditional Hunan food for the tourists. I grew up with this

one, my mum used to send me out to get freight... Fresh rice noodle

stir-fry, it was a special treat. Is this it? It is huge. Wow. How are

you? This man and his wife used to be

farmers, now they run a successful business supplying noodles to some

of the busiest tourist restaurants up the city, and it is all done from

a garage. This is made from rice flour? Yes,

it is. They grind it and then move it into the big pot. After the rice

is ground into flower, it is combined with water to make dough.

The exact quantities are a closely guarded family secret. Finally the

dough is passed through a noodle extruded. It is almost art, the way

she handled it. None of it breaks. She knows exactly what points to cut

it. It is like putting out your laundry. I guess it is an art, she

has been doing it for awhile. Is amazing. She invites me to have a

go. What a mess! No prizes for guessing

which one is mine. Rice noodles have been established in Hunan for

centuries. They are gluten-free with a silky texture that absorbs

flavours more efficiently than the less punchy wheat noodles, making

them perfect for soups and stir-fries.

I would be so happy to try your noodles.

It is great to see migrants from the countryside making a successful

living in the city producing traditional food for the burgeoning

tourist industry. The rice noodles, apparently, has

been an old family recipe. They were selling it out of their farm before,

and they decided to be more entrepreneurial.

This tourist city might have a Disneyland feel to it, but from what

I have seen today, the minorities here are really bracing the

opportunities it offers. And it is not at the expense of

their cultural and culinary traditions.

They have ambitions. They thought that their culture and

everything that went with it, like their cuisine, would be wiped out.

Instead, it is thriving like crazy. Nowhere is this more evident than in

the local market. This is exciting.

Things I have never seen before. These local ladies are so elegant

with their gloves. This excites me. Wow. This is

beautiful. It is our final night in Hunan.

Ching-He Huang is about to join me so I am picking up some local

ingredients for dinner. This is something I wanted to try,

because Hunan is famous for bamboo. So bamboo shoots would be nice.

We have tried these noodles before, I want to try one of my favourites,

rice noodles. It has been partially cooked by steaming and is made with

rice flour and water. That looks like Las Vegas! All the

bright lights. We have Thailand over there. And is rice noodles are a

speciality of Hunan, I am using them to make one of my favourite dishes,

stir-fried rice noodles with broad beans and bamboo shoots.

It is really important when you cook rice noodles to get the flavour of

the walk right. -- flavour of the wok. I am going to add some chilli

oil, the garlic, that is fantastic. I will take it out for a second and

stir-fried arrest of the vegetables. I am sitting in the bamboo shoots

and broad beans. Adding a little bit of rice wine to that. Lovely soy

sauce. Let that cook over quite a high temperature until it is wilted.

I still sauce. Yum! I love oyster sauce. Am I allowed to try some?

That's so good. That is delicious. This dish is really Hunan for me.

Especially with the rice noodle. It is really unusual, soft.

It's really delicious. Ching, I don't know about you but

even with all this incredible change in this place, I don't think that

the food will change. Mmm, so good.

So, to hundredan and its food and people.

Cheers. And to the beer and to Disneyland!

Fresh rice noodles, I love them. Thank you, boys.

Still to come on today's show: Tom Kerridge is busy in the kitchen,

making his version of a Chinese classic

He's slow roasting a duck and serving it with homemade

And it's almost omelette challenge time!

Can you both EGG-sploit your culinary skills to make

an im-PECK-able omelette that we'll all be HEN-vious off?

I have great EGG-spectations of you both!

And will Katie get her food heaven, prawns?

We'll find out at the end of the show.

Right, on with the cooking. I know what it is, Bryn but tell us

again. This is venison, Swede and

blackberries. The Swede is talking to me.

If you peel and dice about a centimetre, dice, sorry. Into the

pan. A good bit of butter. And cover the

water. We are going to cook the Swede. As

the water evaporates, we will add the Swede, butter, crushed with a

fork, salt and purpose. We don't want to use too much water. We keep

the flavour in. Shall I get on with it? Or talk too?

A bit of both. This is familiar to Tom's dish. It

is the sort of thing I cook. But Tom's, also, when filming in

Copenhagen, I was not incredibly dismissive of what they were doing,

I do think that people like Tom and people like Rene are doing something

for food, don't you? Massively. It is important to show the different

types of cooking. Life's moved on. Palette has moved

on. The Nordic cuisine is massive. We have to embrace it.

I agree. So I have seasoned the sides.

Salt and pepper on the venison. I will add thyme to it.

I have to say, I love your restaurant, Odette's. You know I go

there with my agent all the time. It is a bit upmarket, a bit pricey but

not too pricey. But seriously, you always have nice customers in there.

It is where I love to have lunch! It's been there for 35 years.

I've been there for seven. It's, you know, we are busy for

lunch. Open six days a week. It's a great place to cook. I love being in

that part of London. Many of the ingredients come from Wales.

I was go to say that, you have a restaurant in Wales, which is more

casual? It is like taking a leaf from your book. It is a restaurant

by the seaside. We concentrate on the fresh seafood. The mussels, the

oysters, the fresh fish on a beach in a relaxed environment.

It is a beautiful bay in North Wales. It is just a great place to

cook. You cook from the kitchen and you can see the sea through the

window. So this goes into the oven for eight

to nine minutes for 160 degrees. I tell you what I read. We filmed it

once but Barren Reef? Yes, speckled bread! So, what is it? Well, it is

left over bread with dried fruits in it. I love that. I love using up

left overs. I hate people throwing stuff away.

Use it with cheese. You have had some at the restaurant.

You have been recently. Oh, yes, I have.

What goes in there now? Half of this butter and cover it with cold water.

While that is cooking, I will let the venison restaurant. It has been

in and out of the oven. It has had 10 minutes to rest. We are not

wasting anything. We use the same frying pan to get the flavours from

the venison. While it is cooking can you blanch the sprouts and broccoli.

Just a minute or two to keep the colour. Then we put them in a hot

frying pan to char them off. To get a smoky, barbecue flavour.

Charring eh? My son Jack does that when cooking the cauliflower. I said

"why are you burning the cauliflower?" It gives it a lovely

flavour. Yes.

So, the Swede is on with just enough water. Don't tip the water away.

So in a pan with the shallots. We are picking thyme.

And getting the thyme back in the sauce. Then we are adding red wine.

Reduced it by half. With added chicken stock and the blackberries.

I want the flavour of the blackberries, the acidity to go

through. Like Tom's dish, you use the natural

salt in the sea woods. What do you think about salt. I have

people complaining about Southampton I think it is a bit like the film,

when the empress says to the composer, Mozart that there are too

many notes in the piece? He say there is are just enough notes. No

more. That is what I think about salt.

This day and age, if you have extra flavours in things it is not just

always about salt and pepper. In your dish, Tom, there were so many

other things added. The seasoning is different when you

build flavour within something, you can find the seasoning from whether

it is the vegetables, the sea wood. The finishing seasoning is

different. To use the salt to finish something, when building a flavour,

to make a broth or a soup, there are many ways of cease ankh.

. Now the blackberries, whether you cook them, they change colour. Again

it is building the flavour and more acidity in there.

I was thinking about Katie's album about Winter. I have spent time in

Australia, where they do have seasons but our seasons are very,

very precious. Definitely.

I wanted to make a record you could listen to at Winter time. That deals

with the warm and the nostalgic feelings that we get at that time of

year. So it was bah going back to choral music from eastern music and

being inspired by that and telling stories of my childhood. But

something you can listen to at winter time.

It would chill you out when you are cooking! Maybe at Christmas time! He

is under pressure now. So, the Swede is cooked. The water

evaporated. The butter is in there with salt and lots of pepper. And

talking about seasonality, I was told never touch a Swede that has

come from a frozen ground, it loses the flavour from the fact that it

was frozen and has added water. I have put venison at the menu at

Story. This dish will go on in a couple of

weeks or a play tonne. Do you think that we eat enough

venison in this country? It is beautiful meat? It is beautiful. It

is beautiful rare. It is very, very lean. Not a lot of fat in the

venison. So ready to go. There is the venison. The crushed Swede. The

venison on the plate. Salt and pepper in there? Yes.

The Swede on to the plate. Again, the broccoli, just literally it was

into the water and it is charred there with a little bit of colour on

the broccoli. Again, keep it nice and aldentaway to give it a bit of

crunch and texture to it. -- al dente.

And there is the sauce. When you cook with game you can be brave. Big

flavours, it holds up to the big flavours. You can go to town with a

lot of acidity. And this to cut through the

richness, a bit of blackberry vinegar to go through it.

That is my venison, someoned Swede and blackberries.

Fantastic. OK.

This is fun! Katie, first. Ladies first? Always the ladies

first. First of all, that looks majestic.

Like a perfect picture. Autumn on a plate. And using game in Britain,

there is lots of it. We have to embrace it.

Escoffier said that the best game in the world came from Britain and it

is from Scotland it is grouse. My favourite type of bird.

Mmm, the fruit in it is lovely. It cuts through the venison.

Hopefully. And with it being warm it is beautiful.

OK. Let's head back to cobham in Surrey, to find out which wine Jane

Parkinson has matched with Bryn's vibrant venison.

Bryn's venison is comforting and beautifully seasonal. A rich red

meat works with gutsy red wines, such as Malbec. Easy drinking and

great value for money. However with the leaner venison meat and the

blackberries in the sauce. I am looking for a seriously fruity wine.

I have found it in Lava Anglianico Beneventano. It is a classic from

campaigna. It is the west coast region that sits close to Mount

veries you'veow. It is a volcanic area, great for the grape. It smells

densely of spices and black cherries too.

This is great for the purity of the meat, and also for the fruit in the

sauce. There is a gentle smokiness that picks up on the light charring

of the broccoli. Bryn, I hope you like your Italian reds, succulent

and serious, as this Lava Anglianico Beneventano does your venison proud.

Cheers! Well, I have just tasted this. It is perfect.

Really, really good. When we tasted it this morning, I thought it was

too you're powering but it has had time to breathe.

That is pest vive but somebody asked, how could you make it more

pest vive? Cranberries. And chestnuts on there.

Good! A cracker! Now it's time to catch up with the hiry bikers, Si

and Dave. They are making a tear and share

bread. It looks absolutely delicious! I like tearing up bread!

Our foodie ancestors have been baking bread for thousands of years.

We are going to show you how easy it is to make.

What a cracking recipe we have for you. Share and tear rolls.

Served with parsnip and brown onion soup. Delicious.

Let's start at the beginning, when you make bread you start with

liquid, flour and yeast. So, the liquid is water and milk. It

is a bit of a milk loaf. Heat 150 mls of milk and the same

amount of water until warm. 400 grams of strong white bread flour. A

teaspoon of caster sugar. A pea spoon of salt. And lastly a sashay

of dried yeast and mix it together. I remember my mother doing this.

Every Monday was baking day. She would make big floury wasps. Out of

the oven, I could not resist eating them. I wanted to get stuck in. She

would turn to me with flour in her moustache, and say I have to wait

otherwise I would get belly ache. Now, this has the chill off it. Make

a well in the middle and pour it in! Now, just make a slop. Once it is

combined it needs kneeding for ten minutes.

It starts to clean the bowl. I will show you. Look at that. See how it

is cleaning the bowl! Put a glug of sunflower oil into the bowl. Add the

dough and cover it with cling film for about an hour.

While that is rising we get on with the sage and the onion stuffing.

First up, heat oil and butter in a pan and finally chop an onion.

Now, sage, in medieval time it is was thought to have great medicinal

properties but by the 16th century, all it was used for was a culinary

herb. Now it is firmly on our menus. We need to chop about 12 sage

leaves. It is easy to do them at once if you fold them together.

The recipe works great with cheese in. Put the onion in the pan. Let it

sweat. Sweat the onion and garlic over a

low heat for 10 minutes. Finally, add the cleverly chopped sage and

cook for two to three minutes more. This is ready now. The last thing,

black pepper! Black pepper with sage. Addles of black pepper! Once

it is done leave the mixture to cool, ready to go into the dough.

You can't rush it. But there is no loafing around here! Well, the sage

and onion mixture is cool enough to mix into the dough, so we better get

on with it. Lovely. Dr Frankenstein! We have

life in the bowl. Look at that. Now, let's make paps! Next, you have to

knock the bread back. We flatten it out. Pull it a little

bit... There we are. Now spread the sage and onion garlic

mixture on to the flat side. If it starts to get soggy, like

that... Put more flour on. Once it is ready cut the dough into

eight equal portions. You want it to stick, and there we

tear it, tear and share. Cover the dough balls in more cling film. We

have to now wait for these to double in size which takes about 45

minutes. The soup we are making to go with

the rolls is creamy parsnip and Bramley am. Peel the three parsnips

and a couple of onions. Add a grog of oil and fry for 15 minutes until

the onions have softened. A good tip is, to liven it up more,

put in curry powder. A good old fashioned curry, parsnip and apple

soup. Lovely in the winter. You need two large Bramleys. Peeled,

cored and chopped into chunks. Chuck in two peeled and sliced

cloves of garlic and stir for two minutes. Stock? I would say so.

Chick snn Yes. For vegetarian you could use vegetable stock.

Bring it to the boil for 25 minutes, until the parsnips are soft.

By now, the rolls should be ready to go into the oven. The mighty paps

have risen! Look at those belters. Mint.

We want a nice finish on this, so coat them with milk and we need

eight small sage leaves to cover the eight parts of our tear and share.

You know if you are cooking something if it will taste great or

not. This has the whiff of something that will be mouth wateringly

fabulous! Pop them in the oven at 190 to 210 degrees centigrade for

about 20 minutes. Which gives enough time to finish off the soup! While

they are cooking use a hand blender to whisk the soup until smooth. It

is a thick soup, you could add courtroom cream but we are adding

milk to enrich it and give it the texture we want.

Season with white pepper and salt. Now, you have to wait for your

rolls... Oh, yes! Hey, tear and share! I'm not sure what to share.

It is a homie smell. It looks like the ultimate homie comfortable

supper. All that is left is to serve up and tuck in.

Oh, there is nothing better. The sage is awesome. Look at that

just warm enough for the butter to melt. What can I say? Bon appetite!

Cheers! Thanks. Look at that. That is epic!

Did you have enough butter on that bread, boys?

Now, let's speak to some of our lovely viewers. Roger from

Littlehampton. What is your question, Roger? My question is for

an alternative I would like, to have an alternative way of cooking

pheasant, please. A different way of cooking pheasant?

Yes, please. Right, I'm sure, which one of you

would like this? He. I would probably braze the pheasant and make

a pie. Many people would roast the pheasant on the crown but I would

take the pheasant with stock and root vegetables and braze it down

with a little bit of red wine and beef stock. Braze it down. Flake it

down, have it with mashed potato and make a pie with it, pastry.

So, which dish would you like to see, heaven or hell? I should vote

for hell but as it is Katie, I will go for heaven.

Thank you! And a tweet, Katie? Anything imaginative for toddlers,

fish but not fish fingers? Well, I have to say, I used to give my

little boys mussels. They are not dangerous.

They are fresh. Kids love taking the mussels from

the shells. Another tweet? Pauline Swift says

good morning, she has a whole chicken, what can you do other than

roast it? Put the chicken in into a large sauce pan. Covering it with

chilli, water, lemon grass and then as it is cooking add pak-choi, and

the chillies in the sauce, take them out, chop them up, add some soy to

it. You have a poached chicken with soy and coriander sauce.

And now, I have Moya on the phone from Bodmin. This is my neck of the

woods. Good morning, captain! At Bodmin

they get me turbots. They are plate sized. I get them filleted. What

else can I do with them? If it is a nice size, roast it whole. With the

skin on. Put in stock, water, then slowly

cook it for 160 degrees. For about 20 minutes. And keep basting the

fish. I bought a turbot kettle for ?20.

My tray is not wide enough? Put it in a roasting tin. Or cut it in

half, leave it on the bone and roast it in a frying pan with a knob of

butter. Moya, heaven or hell? Heaven,

definitely! And now from Barry from Normanton.

Good morning, I would like the best way to cook sea bass. It must be for

me, sea bass cooked on the Skinner side down in the frying pan. Or

leave it whole. You can get a lot of farmed sea

bass. There is a moratorium on bass for the next year.

Yes but cook it on the skin. Or cook it whole. Lemon, herbs, stuffed

inside, bake it whole, flake it down. Yeah, lovely.

OK. Heaven or hell. Well, I love Katie, and I hate

liver, so definitely heaven. Good stuff!

It's time for the omelette challenge.

It's your first go, Tom ? Where on the board are you aiming for?

I want to be in the mix. He wants to be between one and two! Bryn, you

have done this a few times before? I have.

You both know the rules - You must use three eggs but feel

free to use anything else from the ingredients

in front of you to make them as tasty as possible.

I'm so glad I'm not doing this, as I'm terrible at this!

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

OK! Now, then, here we go. It's a little bit... Did you season

your's, Bryn? Well, I did but I think most of the salt is on the

table. That is a little bit... Yeah, this

one is OK. Trust me, I have been disqualified more times than not.

So... OK. Bryn, you first.

It felt fast but that means nothing. Under pressure, you don't know

anything. You start singing. You were fast. You beat the record.

20.60. Yeah, beat it! That is about here.

So, Tom... I'm sorry! You're not on the board. Come back and do it

again. It was not total an omelette! Oh, no!

# With all your dreams... The consolation is Katie's new single.

So will Katie get her food heaven ? Prawns,

in an 'arroz verde' with clams, rice, garlic and parsley or her food

We'll find out which one you're getting after a brilliant recipe

from Tom Kerridge ? he's slow roasting a whole duck

When it comes to celebrations, it is the perfect time to go all out and

try something new. If you never roasted a whole duck, give it a go.

It is an ideal meal for a special occasion and dead simple.

Duck, for me, it is one of the most fantastic meats. You can taste so

much flavour, and it's perfect for slow roasting. I'm going to remove

the wings and any of the express from the bottom here.

Your butcher can do this for you. By cutting offer this section, it helps

to remove the fat from the cavity, that reduces the amount of unwanted

fat during cooking. I will pierce some marks in the

skin, so when I slow roast it, the fat renders out and can easily

escape. Now I'm going to give this duck a little Asian twist, using

Sichuan purpose... LAUGHTER. This tastes nothing like pepper, it is

from dried ash palm. It is floral and lemony and creates an awesome

tingling sensation in the mouth. I will rub it on the duck. Put in an

oven for 200 centigrade for about 20 to 25 minutes to get the skin crispy

and golden. After the 25 minutes, turn the oven down to 120 degrees.

The duck continues to cook for 2.5 hours, until earned and lush. Every

20 minutes it is important to baste the duck in its own juices.

Just regenerate the flavour. Everything that's been dripped out

of the duck is then fed back on to it.

Back into the eave and then the same process again and again until the

duck is beautifully cooked. As I'm roasting the duck, it would

be rude not to make pancakes. Mine are dead easy, lovely and fluffy. As

they are made with potato, they are more substantial for a main. This is

a batch made with baked potatoes, rather than boiled. That way it has

not taken on moist account. To that adding 75 grams of plain flour and a

teaspoon of baking powder. 175 millions of milk and two eggs bring

the batter together. Now gently combine the mix.

I'm not working it in too much as the glutens in the flour go tight

and I end up with tough leg pancakes. There are a few lumps and

bumps but that is OK. Let the batter sit for an hour so that the gluteae

yens have a chance to chill yacks! Don't forget to keep basting the

duck! Cooking the pancakes, start with a drizzle of vegetable oil in a

nonstick pan. About a spoon per pancake.

You can see they are ready to flip every when the air bubbles start to

pop. These will now sit happily in a low

oven until serving time. The duck has been in about 2.5 hours. It's

time to take a look... Absolutely fantastic.

You can see the skin's nice and crispy. Remove the roasting rack and

drain away the fat. Leaving a little coating on the

bottom of the pan. To finish this we pour the clear runny honey over the

top of the duck. This creates a wonderful sticky

glaze. Then it goes back into the oven, at a lightly higher

temperature for about five minutes. Then we baste it. We repeat the

process four or five times just until the honey is caramelised.

I know it's a lot of effort but I promise it will be worth it.

The duck's been in the oven... For about 15 minutes. I'm just going to

give it a good splash of soy sauce and then a wonderful baste and I'm

going to leave it to rest for about 20 minutes.

To finish, I'm going to serve my duck and pancakes with a helping of

green. Braised gem lettuces do the job perfectly. Lettuce is more than

a salad item. If you think of it as a vegetable, you will get more use

out of them. Heat up stock and butter in a pan, adding in the lemon

peel and thyme leaves, and then the half gem leaves, tight side down. I

am not a salad guy, so the best way of serving lettuce for me is cooking

it in stock and butter. Braised lettuce is wonderful and fresh it

literally takes minutes to cook. I'm popping that on to the plate...

For me, that is the perfect way to serve a roast duck. If you serve

this to your family and friends as a meal, they're going to be in for a

right treat! I think that duck was worth it all

of that basting. It looks lovely. So will Katie get her

food heaven ? Prawns, in an arroz verde with clams, rice,

garlic and parsley or her food Or the food hell? What about you,

Bryn? For me it is the fish. And what about you, Tom? Well, for

me, I went for hell. Well, it doesn't matter as it is

heaven! Get rid of that horrid liver! Goodbye! Yay! Boys, you up

have to chop up a lot of garlic and make an alioli.

Make it properly this time! I have to say in rehearsal, it did go

wrong. But the number of times that I have made a mayonnaise and it has

gone wrong. Why is that? When you start it, it

can split. It is a real pain. Then you can say,

call yourself a chef! I say that the recipe was not right. It did not

work! I am going to start singing Under Pressure! Honestly, I am

sweating a little bit! You didn't complain about the egg situation?

This is an egg situation all over again.

Get used to the pain! I am chopping up a shallot for this wonderful

arroz dish. Is this a silly question, how do you

avoid the eyes getting watery? It is not a silly question. Apparently it

is the sulphur in the onions, according to Michaela who does the

prepare here. It is the sulphur in the onions, and it is attracted to

water. So it goes for the tear duct. I know what always works, I get my

aunt to do it! Always works! Yes, the head chefs would get somebody

else to do it. I heard put a glass of water next to

you but that makes sense it goes for the bigger glass of water.

Now, olive oil. Everyone happy with that? Mmm! Well, I tell you what,

make the alioli with rapeseed oil but if it splits it is your fault!

We have decided that we are making it together! We may change your

recipe! Right! Now, Katie, I want you it to talk to me.

I was reading what you said, tell me the atmosphere of your choir? Well,

I met up with a Georgian choir, and they had these beautiful exquisite

voices, that I thought would be a good accompaniment for winter time.

I thought a lot about what albums are. What we do when we listen to a

record. It was made with a view of being the listener. So wanting to

hear Rachmaninov, there is a Ukrainian winter carol called Bitter

Swallow. And original songs with my childhood. So it is to fill the

house with lots of warmth and Christmassy vibes.

It sounds perfect. I can see the mistletoe and the

holly. Yes, if you are decorating the tree,

making ingredients with your cooking, have it on! Yeah! Yeah!

Now, I am sweating the shallots and now I have fish stock. Making

paella, you add the stock first. When you make risotto, you add the

rice first. In goes the stock. How is the parsley? Ready.

Look at that Those prones look amazing.

So, the parsley goes in here first. This comes from Galicia, Murcia,

with all of the waters to grow the rice in. The great thing about

paella rice, it absorbs two-and-a-half times its volume in

liquid. It puffs up. But it keeps the shape. With risotto it is

similar looking but that tends to give up its gunge in there when it

is consuming. -- when it is cooking.

It's starch! Starch! When you travel you do tend to find that dishes have

a story. And paella, it was essentially a local dish using rice

and whatever was to hand. So they would use chicken, rabbit, seafood,

frogs, sometimes. A nah not I have to say, and that is

a joke at Jamie Oliver's expense, not especially chorizo. He always

puts chorizo in his paella, and all of the owe fish inadequatows are

saying never. But he says why not if he likes it?

I agree with him. Thank you very much chaps.

You must be allowed creativity with food.

Don't you think? Oh, I think so. So, these are lovely fresh prawns.

And here are the clams. You put them on top. At this stage

in the dish it is about six minutes of cooking.

Taste for the salt... If there is one thing

Have you worked out which one is the donkey? When you're making an

emulsion like that, you are using egg yolk to cold to the little

droplets of oil. You want the egg yolk to coat the oil.

It is so intense. The lemon juice helps to coat the Echo 's. It takes

time being long, 20 or 25 minutes. Really nice, don't you think? I was

reminded when we were filming this dish, all the crew, we were in a

rice restaurant and all the crew went the pilot with that really

bright yellow look to it, you know? And I went for this because it was

what the locals were eating. I said to the crew, you would have to have

sunglasses to eat what you waiting. And the next shot is the crew with

sunglasses. There we go. Let's get some cutlery, I think this is a

lovely ditch. You might ask why I have put more garlic with it,

because it is lovely. I will get some wine to go with it. Thank you

very much. It looks perfect. Great for the family. A green Sauvignon.

Get the glasses, that is fine. I can't open it. We are so lucky that

the king of fish cooking is some pilot. ?9 from Marks Spencer. The

aioli is impeccable, I will probably be making it with rapeseed oil.

Good, Cornish rapeseed oil. They Say Cheers In Welsh And

Georgian. In English we say cheers.

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

Thanks to our brilliant studio chefs Bryn Williams and Tom Sellers,

the delightful Katie Melua and Jane Parkinson for

All the recipes from the show are on the website,

Next week Donal Skehan is back in charge.

And don't forget Best Bites tomorrow morning at 10.15 on BBC2 ?