23/02/2013 Saturday Kitchen

$:/STARTFEED.. Some great food from some great chefs, this is Saturday

Welcome to the show. With me in the studio today are two chefs from two

very different parts of the country, first, the man who made his

Devonshire seaside town of Torquay some for his mission lin star

fooded it is Simon Holsten, and a man with some of the best

restaurants this country has ever seen, and now at his pub The

Hardwick, Steven Terry. I believe Simon is cooking first. Fish on the

menu? We have sole on the men usual. We will poach it and serve it with

a kinwoi salad. The sole looks anaemic, but it is cheaper? It is

very sustainable, not the most good-looking fish. Tastes great and

widely available on the south coast. One of the ingredients for yours,

sasauges, what will you do with that? Take the meat from out the

skin, Friday it, and serve it with potato gnocchi and lettuce. It is

an Italian equivalent of sausage and mash. You are going to spice it

up Chilli, lemon, caper, parsley, shallot, garlic, cream, butter.

is not really sasauges and beans, a bit more fancy. Two very different

dishes to look forward to. We have the usual line-up from the BBC

archive. Today we have regular helpings of Rick stein, and also

celebrity master chef. Today's guest is part of musical Theatre

Royality, she starred in many huge shows, including Cats, Les

Miserables, Miss Saigon, welcome to Saturday Kitchen the brilliant

Ruthie Henshall. I thought I was busy, but you last year was crazy,

and now it is madness. It is crazy, which is what we all want. I

established my own production company, just to have some more

control, really. To be able to go and do different projects and

outreach and all sorts. It's really taken off. You are on tour, you

have a CDa book, we will talk about it a bit later. You are here to

eat? Oh yes. At the end of today's programme, I will cook food heaven

or hell for Ruthie, it will be heaven or hell for you. Our chefs

and some of the audience decide what your fate. Heaven, heaven,

heaven. It might be, tell everybody what it is? It is old school

puddings, you know big stodgey things. You don't need to sell it

to me, sticky toffee pudding I could have on the menu for you.

What about the dreaded food hell? Things like scallops and smoked Sam

mom, oysters. All -- Salmon, oysters, caviar. All what people

team as luxury food. I could do one of the things that I

said was one most world famous dessert, classic sticky toffee

pudding with a proper toffee sauce. A mixture of butter, sugar, flour,

eggs, golden syrup and black treacle, it is baked and served

with loads of homemade toffee sauce, and vanilla ice-cream. It is 1500

calories? I won't have dinner. food hell, scallops ravioli, and

cream, finished with white wine sauce with tomatoes and Sam fire

over the top. Wait until the end of the show to see. You were silent

there? I was. Call us if you want to ask a question.

It will be a no-brainer today, sticky toffee pudding. The chef in

charge of the michelin-starred Elephant restaurant in Torquay,

Simon Holsten. The first time in the new studio. We a dish we don't

often see, it was done wins before, megramsole? It is not widely used

it. It gets thrown away, megram is the name that puts people off. We

put it on the menu as Torbay sole and Cornish sole. It has fantastic

flavour? It does. I will poach it. This is just a bit of kinoi, and

then dash, yh. What is this? Dried tuna and seaweed, you can have

different ones to make it. It depends on what dish you are making.

Is it seasoning? It is like a stock cube, really. It is inwamy sn,

is the word of the year, question. It is Japanese Marmite. It tastes

of MSG, it is quite addictive. Get your finger in, it is weird.

Where can you buy that from? From Asian food stores. It is the base

for miso soup and items like that. You never stop learning! You will

poach the sole. I'm poaching it on the bone, I have cut along the

spine, it has been skinned and headed. I have the bones inside it,

so it is to stop it drying out. mentioned the word "sole", it is

not a sole, whatever you call it, is it? It is closer related to

turbot and brill. People like the word "sole". Because it looks like

close enough to a sole, it works better on that name. What are you

doing now? I have dried seaweed, I will break that down and blend it.

This will be my butter sauce to make with the seaweed. We have seen

on the box the chefs and the competitive element of the chef,

you are the one. If I could pick any chef that has done more

competitions than anybody it would be you. I haveen to a few. You love

it, -- I have done a few. You love it, the Cullinary Olympics and all

that, why? It is all about pushing yourself. As a chef we don't get to

do many hobbies. For me it was getting out there, getting to cook

in other countries. Getting to cook different food. Meeting loads of

different chefs. Also I'm very competitive. Representing your

country is one of the best things ever. The Pekusto is just over and

England did well? We did great, fourth, and best comme in the world

and we produced fantastic food. It was a pleasure to watch. Is it

still the case that the French still win it? The French did win it,

but I have to be honest the French food was absolutely fantastic, I

don't hold any grudge on that one. We are getting ever so close to

getting there. I saw some of the pictures of the

winning dishes, it is not food how people perceive it, it is all on

trays. It is art. They have changed it slightly now. It is theatre.

Smoke and mirrors. It is precision and beautifully presented.

It is like being in a gallery. have all the sea herbs to go with

it. You want me to toast off the spices. Black mustard seeds, fennel

into it as well. What have you got on here? I have a base butter sauce.

Do you want to blitz that? That is just dried seaweed? That is dried

Norwich seaweed. Where do you get the ideas from. When I look at your

food, it is classic stuff together with very modern food, not just

techniques but modern ingredients? It is what you see what is going on

were you eat, when you go on holiday it is picking up as you go

around, really. We have just do a Roux scholarship trip to Japan and

picked up all these flavours. It is just learning. That is the great

thing about food, so many techniques and styles. This is

classic. A classic Buerre Blanc, it is more to stablise it, because of

the amount of items I'm put anything there. White wine, vinegar,

shallot, black peppercorn, bay leaf and I will just mix some butter

into it. Adding butter to a sauce, a lot of people think this is a way

to thicken the sauce? This is bringing it together. I want it to

be quite thick, just to coat my fish. Did you put cream in there as

well? I have used it as a stabliser. This stuff is interesting, this.

People have seen this stuff before, you can buy this from a

supermarket? This is fundamental pollen. You can get it from some

major supermarkets. I don't know if you have seen this stuff before.

is great aniseed flavour. It is like liquorice. This is ground, but

you can get the whole fennel pollen? You wait until the fennel

or the dill goes to flower, cut them off, dehydrate it, or blend

them or use them as necessary. Great on ice-creams, loads of

different uses for it. It works brilliantly with fish.

The idea is to cook it down? We are treating it as a starch.

How did you end up in Torquay? moved there as a child. My dad was

the head chef at the local five star hotel. It was one of those

things, if you need a job you ask your dad because it is easier.

That's it, I became a chef, went away, moved around, and came back

to Torquay on the offchance, really. Very strangely the restaurant I'm

at now. I started working there, and eventually became a partner in

it. It has gone from strength to strength, it is really, really good.

Loads of awards. Great produce, we have our own form now. Tell us

about that? We are growing loads of vegtable, we have about 70% of our

produce comes from there. We have also got sheep, lambs, we have got

figures. Are you mad, I was brought up on a farm, it is hard work?

is why we get someone else to do it for us. I just cook it. I get the

easy job. Remember if you would like to ask a question from any of

the chefs today, including ones on farming, he's keen on that. Calls

remember are charged at your standard network rate. I will add a

standard network rate. I will add a few lemon segments.

You have just basically tkhoped that up. We didn't see it? It is

that up. We didn't see it? It is wild garlic. This is a three-

cornered leek. It is a leek with three corners? It has the flavour

of strong onion, slightly garlic. The flowers are great, for winter

it is great to have something flowering that we can use. Where

the wild garlic grows you find that there? It is different to wild

garlic and how it grows, that is more in the all line -- alkaline

soil, but this grows in people's gardens, it takes over. We have

fields and fields and field of it. No-one really use it is. It is

really good flavour. They do now. We have about a minute left. We

have all the diced tomato, everything else gone in there.

have some sea herbs as well. Some marh samphire, rock samphire, salty

fingers. Are you making this up or what? Just trying to confuse you!

What about this? Through the kinois, please.

Where do you get all these forest greens, are they local to where you

are? They are local to us. But a lot of things now are commercially

made. You can buy these from different suppliers. You can

actually get them from supermarkets. So it is quite widely available. A

lot of it can be replicated with other things. You can get samphire

from your fishmonger. You can buy it in the supermarket now, the

samphire? In certain supermarkets, yeah.

One thing that amazes me. Although there is an intense flair the

foraged ingredients? They are great. The thing with foraging is picking

the right stuff. It is very important to get the right people

to -- Flavour of the foraged ingredients. The thing about

foraging is picking the right stuff, pick in clean areas, that are

hygienic. presume there is no salt? I have

kept away from that because of all flowers and fingers as well! What

is that you are just putting on? The three cornered leek flowers.

How good does that look? Poached megram sole, kinois salad with

spices and flavours through it. We have the sea herb garnish. He has

made it look very simple! I know it tastes fantastic, I had some in

rehearsal, you have to try it. You have to try particularly the salad

sort of thing. Kinois, I always thought it needed cooking for a lot

thought it needed cooking for a lot We can deep fry it as well to get

it nice and crispy. This takes very well. Stephen will show you how to

do the bones. That is one of the things that puts me off fish is

bones. When it is poached it is easy to

take them off? It is the same at the able in a posh restaurant with

a Dover sole. It is quite fishy. Strangely! I know it is a stupid

thing to say. The sauce is probably the sea that you are getting

through. Norwich seaweed is strong in flavour. Fix it with the kinois

and all the herbs. The kinois with the fennel.

With more Six Nations action coming up, we sent Susie to the home of

British rugby to check out the pitch and pick some wine for the

super sole. Today I'm in Twickenham stadium,

home of English rugby, ahead of this weekend's Six Nations match. I

need a lift into town to find some wines to go with this morning's

recipes. Come on boys. Simon's sole is an elegant, spring-

like dish, it needs a fine white wine to wash it down. There with

two distinct elements to this recipe. If I was only matching the

sole with the rich butter sauce, I would be looking for something like

this gorgeous white Burgandy, which has a touch of oak. But the fresh,

crunchy kinois salad is leading me towards a different style of wine,

an unoaked wine made for fish and seafood. The finest Albarno from

North West Spain. This home from home is right by the sea, so it is

no surprise that it is such a great match for fish. If you are looking

for an alternative to more famous Muscadet or sancerre, this is the

choice. This is cape cot and floral, pretty aromas. This one is intense

enough to cope with the sauce. But it has also got -- allowing the

flavour of the sole to shine through. The lemony, herby finish

will work with the vibrant kinois salad and the salty sea flavours.

Simon, whether you are drinking this in Spain orator key, you will

agree, this is -- Spain or sunny Torquay, you will love it. I like

it. Great commakes it. Love Albarino, love it. A lot of

flavours going, but it works really well. And a bit of a bargain, �7.99.

A lovely dish coming up, sasauges without beans and gnocchi. Sausage

and mash. Time to catch up with Rick Stein on his far eastern

odyssey, munching his way around the street market in Penang today,

where the snacks on offer wouldn't go down in my neck of the woods. I

get the same feeling walking through the market streets as I did

at a kid going to the fun fair. All sorts of wonderful things being

made, and enticing smells from the various stalls.

I feel the same sense of excitement 50 years later. I don't have a clue

as to what's in half of the delicacies on offer here.

Gelatinous, soft to the palate, with lots of tiny lel bones! --

little bones! Chickens feet? Chickens feet! One is enough! Thank

you. Yes, one chicken's foot is enough

for a lifetime. Early the next morning I fete up with the

Malaysian food writer Faye Koo, whose passion in life is the street

food of Penang. Nice it meet you, early in the morning! Is this where

we are going? We are going to have breakfast at one of my favourite

hawker stalls, if we don't get here by 7.15 it is all over.

What have you ordered? We are going to have to two bowls of the noodle

soup, with egg noodles and rice noodles and vegtables and bean

sprouts. They are lightly cook. You have hot water in the left pot, and

the left pot is the soup. Nice, good? Tell me this place, it is

really busy, does one person own the whole thing? This is the

breakfast operator, they pack up and run off to the Stock Exchange

or wherever they go to. The Stock Exchange? They earn their money and

go and speculate. Really? Yeah. Cash? Yeah, cash is king! So they

leave, and then the next chef comes in and they set up for lunch, and

they serve lunch. Different people? Three chefs a day, my friend. That

is a good business to be in. That to me is Asia. That is Asia.

I'm off to Langka which, island to the north of Penang. I have been

here on holidays, staying in traditional houses like this, so I

know it well. All the time I have been making

seafood programme, I have always wanted to go out squid fishing. I

have been out on one or two occasion, we didn't catch anything.

But tonight it's gonna happen. It's a very calm sea, the tide is right,

there is loads of squid at the moment. It is overcast, yes! It is

gonna happen! All I do know is that they put these lights on, they are

waiting for the squid for it to get dark, then they will turn the

lights on, just as it is getting dark, that is the best time, the

quid all come to the surface. We are all waiting with baited breath!

I love this, I always think that fishing is a bit like gambling, you

don't really know the outcome. You could have a brilliant night, but

then, again, it could be what the fishermen in Cornwall call "a black

net", nothing. I don't know how this rain affects the squid, except

it makes everything turn quite surreal, almost dream-like.

Although I'm soaked through with warm rain, I wouldn't have missed

this for the world. The lights have attract the squid work best when

the moon is hidden by cloud, or indeed when it is a sliver, a new

moon, so the squid won't be distracted by it. Now for the

moment of truth. Like moths to a flame, one can only imagine the

squid skwiming towards the slight, and their e-- swimming towards the

light and their eventual doom. Throughout my travels in Asia, this

has been a common stiegt, hundreds of twinkling lights, a mile from

shore, tempting squid to the surface. I was told by the

fishermen that the coming of the rain was a godsend, because it

broke up the surface of the water so the net would be harder to spot.

I cook squid back in Padstow, I got seriously fresh ones from Cornwall,

cleaned them and put them on the skewers for the Barbie. Those

nights on the squid boats was wonderful. The vision of the lit up

boats, it was warm, peaceful and Bambi. It did rain a bit, but it is

warm -- -- balmy. It did rain but it is warm rain. We went to a

market the next night, and we saw the squid marinating in something,

I wasn't sure what it was. I made this up. I have taken fish sauce

and lime juice and sugar, and roasted some spice, cumin and

coriander and chilli, mixed it up and it is pretty good. It is very

nice squid too. To set the squid off to perfection,

make a dipping sauce. To start with fry off the usual suspects all

finely chopped, shallots, garlic, ginger and a red chilli or two. In

a light vegtable oil. You just want to soften them and start to flavour

the oil. Try not to let them take on any colour, and then get them

smartly off the heat. When it has cooled down a little, put it into a

small bowl, and add some loyalty soy sauce and the juice from a

couple of limes. Then some sugar, preferably palm sugar, but light

sugar is OK. Chopped peanuts, more oil and the remains of the

maranaide the squid has been soaking in. Lastly, stir in

coursely chopped coriander, and all you have to do is skewer the sat it

as over the charcoal barbecue until the edges start to caramelise. No

need to take them further than that. Like collecting dishes like this on

my travels. They say travel broadens the mind. Well it certain

low extends one's cooking repertoire. Set them on to a warm

plate, and call your guests. Now it is just a question of dip and TUC

in. I -- tuck in. I must say it looks nice, it is bad manners for

our television cooks to try our own food and say how delicious it is.

But it is! Very. You see, this recipe really is delicious. Lots of

people are calling in today to tell us where Steven Terry's restaurant

is? South Wales. I got it wrong. Stop calling us. We want questions

instead. The number remember is on For this week's masterclass I

thought I would show you a simple white sauce, which I will make into

a cheese sauce. For that it is butter, flour and milk. It is how

you incorporate them all. We throw in butter first. What we don't want

to be doing is colouring the butter. You pop that in a pan and melt it

nicely. So just get that started. I use cold milk for this, but purests

will tell you a white sauce should be done with an onion cute, which

is a bay leaf, peppercorn and an onion left to infuse. What you need

to do is not measure out the ingredients, it is all to do by eye.

With the flour it is not necessarily equal quantities, if

you put equal quantities of flour in a cheese sauce it will be really

thick. That is the texture for the roux, when it cooks gradually pour

on the milk. First of all, keep the on the milk. First of all, keep the

on the milk. First of all, keep the pan on high. To keep it cooking,

you want to cook out the flour. It will get thick Tory start off with.

In old recipe books they say a wooden spoon. If you do it with the

whisk it gets rid of the lumps? do you get rid of the lumps?

don't pass it through a receive. If you keep it on the heat -- sieve,

if you keep it on the heat and add the milk and off the heat it will

become a sauce. Add a bit more milk and there you have it, a simple

white sauce. You can change the ingrodents for this, you can put

herbs -- ingredient force this. You can put herb in it, cheese, I will

put cheese with the addition of mustard. We have English mustard. A

little bit of Worcester sauce going in there, then I will throw in some

of this cheese, a Lincolnshire poacher, in the end. I will cook it

gently for two or three minutes. It gives me enough time to cook my

broccoli, I will do this broccoli and brioche bake. This is purple

sprouting broccoli. This is an ingredient in season. We just

gently cook the sauce. You can see it starting to thicken up now,

great the cheese into it. That is the simple white -- grait the

cheese into it, it is a simple white sauce. The classic would be

haddock, cooked in milk and use the milk to make the sauce, flake the

haddock into an omelette, a proper one, not the ones they will be

making. Pour some of the sauce on top with the cheese and you have a

cheese sauce. I'm using a Lincolnshire poacher, it is a

fantastic cheddar-style cheese. It is wonderful. You pop that in there.

A bit of salt and pepper. You were saying you wanted to know how to

make a sauce as well? I can make, I can make Macaroni cheese. It is not

too bad. That is the repertoire of cooking? Most of the time my

children look at my food and say I'm not eating that. You are so

busy, looking at your career, you must be the busiest person in your

field T has gone crazy for you are. But your entire career? I have been

very fortunate. I have done some of the most wonderful shows. I always

found when you speak to people in theatre very difficult at the start.

It is really the start is the key to this, it is getting the break I

suppose? Definitely getting the break. Also I think a lot of it has

to do with your attitude. I remember when I was stunned

studying for a while. One day I said I'm not doing this any more,

if an understudy comes up I will turn it down unless I get a lead

role. I was a very ambitious girl. Is that a risk? Yes, you will find

out whether you have what it takes, aren't you, if you stop going up

for the chorus and the understudy. I think you have to take the risk

in our business, otherwise you will never move on. You can become very,

very useful as an understudy. always find about the theatre,

unless you get something at the very beginning where you can almost

make it your role, you are taking over the role of some pretty high-

profile people? That's right. The thing is, you want every actress

wants to do the blueprint, the new show. Then you have shows, I never

would have done Les Miserables if I had not been prepared to take over

some of these roles. Was Cats The Big Yin one for you? That was my

first -- The big one for you? was my first on the West End.

taking over from Elaine Paige? was there when it was the longest-

running musical at eight years, and it went on to do 20 years. I did go

to see Cats once, being a Yorkshireman I got a cheap ticket,

I saw part of the show and then the fire exit. They stuck me on the

side bit? You get what you pay for. "restricted view" they called it on

the ticket. The orchestra of underneath you. It was a bit like

that. Thank you, yes. Which I always felt sorry for the orchestra,

people were dropping sweet wrappers on them all the time. Probably, to

be the -- honest, me. You have been in so many. Olivier awards,

nominated for so many and winning some, you keep that career going,

and you are still on stage now, something slightly different, tell

me what you are doing. You were on stage last night in Basingstoke?

I'm doing my own one-woman show, touring around the country, Warwick,

Wales. Would that be South Wales or North Wales, don't mention

anything? If it is South Wales can I come to you? You can! Consider

yourself invited. That sounds nice. I have done an album called I've

Loved These Days. What is lovely about it, I'm so used to playing a

character and doing eight shows a week. Whatever the drirgtor needs

you to do, you have -- director needs you to do, you have the

perameter of the character, you do something like this and you have

free rain. I have stories from my career and life. It is quite an

honest trot through my career and life. I have really loved these

days. I constantly feel fortunate that I got to do. I met some great

people. But the album, because I did it with my production company

Three Pin Productions, you can do what is much more personal it is

not what somebody is saying. get to choose your favourites.

get to choose them. It is songs from Lennon and McCartney. Jo anie

Mitchell, and Songtine and musical theatre. I have really loved

choosing them and how personal they are. It is like a Desert Island

Discs of my life and career, really. Amongst all of that you found the

time to write a book helping young people and inspiring them to get

into theatre? It must be tough with that schedule? Nine shows a week.

But if you are on show with Joseph it is something like 10 or 12.

understudy has to know everything but do something? One of my

colleagues said the first time I went on as understudy of the

American Wife, apparently I came off and said "I have been out front

and I am never going back", I said it in a French accent because it

sounds great. I knew what I wanted and I didn't want to be at the back.

There are never roles you love. Particularly certain theatre plays

that you love, and one particularly throughout your career has been

Chicago. That is one of the things you have played and gone back to

play, you played both roles in that? On Broadway and here. Broad

way and here. If you got a phone call again, would you play it

again? I probably would. They are two of the most brilliant female

roles. They don't come much better than that. Because at one stage

with these juggernaut musical, the Miss Saigons and Les Miserables, it

is all about the set and scenery, there is the chandelier and the

helicopters. Really the set became the stars of the show at one stage.

The barricade. With Chicago it came back to the people in it. The

dancing and it was just a pure, brilliant entertainment. I know a

bit about that. Isn't that a Fossi- style, Flossi-style? Flossi! I was

doing Flossi when I was doing Strictly, that is why I got the

semifinal? That is the kind of thing I would say, I love you.

eat that? I'm going to do a Flossi master glass. It is all that sort

of stuff, isn't it, kind of. It is like penguin dance. It is a finger

it is a shoulder. It is like that. Nervous twitch! If there is a skill

you would like me to demonstrate on the show or you need help with ak

couping technique drop us a line we will try to answer them over the

coming shows. No dancing questions to me. All the contact details via

What we will be cooking for Ruthie at the end of the show, food heaven,

sticky toffee pudding with toffee sauce, and ice-cream, cooked with

butter and sugar and served with homemade sof toffee sauce and ice-

cream. Scallops, with ravioli and chiefs. A little bit of double

cream served with samphire tomato and white wine sauce. Some of the

viewsers and chefs in the studio get to decide her fate today, wait

until the end of the show to see the final result. Enjoying that?

We have reached the knockout stage in Celebrity Masterchef. The four

hopefuls face two challenges today and one will be sent packing. The

first is a classic recipe for tarte We have two tests for you, one of

you will leave the competition at the end of the day. The first test

right now is a classic recipe test. Your classic recipe today is ap the

tarte tatin, and cremeage glaze, or in other words, an up-- creme

anglaise, or an upside down apple tart and custard! One house let's

cook. Gareth have you had an ap kal tarte tatin before? No I - apal

tarte tatin before? No I haven't. Have you made custard before?

and it was ropey. Have confidence. How did you feel when you realised

you had to do a dessert? There is nothing worse than this. Really.

Today there is a serious look of competition in your eyes? It is not

that, it is because I think I'm the runt of the litter. What on earth

is that? I have made an error, my Carmel has split. It is my first-

ever attempt at making car ra Mel. You can't get much worse. You have

eaten a lot of tarte tatin, what make as great one? The pastry is

very important. I think the caramelisation is very important,

and how you turn it over is very important. Are you putting yourself

under a bit of pressure? Yes. How? By talking to you. It is always a

pleasure talking to you, but I would like to get on with it!

Five minutes left. Don't forget your tarts.

30 seconds. That's it, all done. So we asked you to cook for us a

classic apple tarte tatin, and a creme anglaise, the pastry has to

be crisp on the edge, cooked all the way through, and the sweetness

coming from the apples and the caramel. The custard should have

the black spots of the vanilla running through it and coat the

back of a spoon. Emma, let's have a look at you! I love your custard,

it is creamy and sweet, it is full of vanilla, I love it. But, the

apples are too hard, the caramel is too runny, the pastry is

undercooked. The caramel disaster cost you so much time, there was no

way you were going to cook it for long enough.

Your creme anglaise is very road, the right consistency, coating the

back of the spoon as it should. Lovely flecks of black running

through from the vanilla, the tarte tatin on the other hand is

undercooked and it hasn't had enough time in the oven. Laila,

your turn. Well, you have actually managed to get some colour on yours,

which I'm really pleased about. It is beginning to go brown.

Yum, you are almost there. Apples are soft, this Carmel flavour,

lovely creamy vanilla custard. But your pastry isn't cooked long

enough. The edge of your tart is lovely, sugary pastry, the apples

cooked a little too much, it is not bad. Thank you. Gareth. You have a

whole vanilla bean on here, which we can't eat, and it should have

been split and scalded in the milk to get the lovely black flecks

through. That won't flavour your custard enough. You can see the

pastry in the middle is not cooked enough much the apples are cut too

small so they break down too quickly, your caramel is not dark

enough. The creme anglaise has little tiny lumps in it, which says

it is just on the edge of curdling. It doesn't taste like a tarte tatin,

it hasn't got caramel or vein vanilla, but you have soft bury

apples with a sweetened cream, not the bad flavours but not the ones

we were expecting. Let's look at the tart, you have a caramel colour,

fantastic. Thanks, mate. Oh! That's good innit.

Do you not just think, one lovely slice and the jug on the side of

the plate. Greg loves his pudding so one wouldn't be a enough there

is three. The custard is a bit thin, George.

I'm a bit sad, because the promise and look of your tart is a good

thing, but the actual pastry is not cooked enough, it has gone a bit

soggy. There we have lovely dark, rich, sweet bits of caramel, with

the wonderful apples, a little bit of vanilla, coming from the creme

anglaise, in part it is really, really good.

You have cooked your apples coated in a thick caramel, the custard is

too thin and the pastry isn't cooked.

Next time something delicious! You can see who gets sent home in 20

minutes. Still to come Raymond Blanc, loving his vegtables, a

pumpkin, he's preparing a warm pumpkin winter salad with beetroot

and salad. Looks delicious. Raymond finished his Saturday Kitchen

omelette with a shaved piece of truffle, I'm wondering if my guests

have poached any ideas from the great Frenchman! Or will have a

little something eggs-tra! You will see how they get on later on. Will

Ruthie be facing heaven or hell. We will wait until the end of the show

to see the final result. Let's get cooking. Next up is a man from the

Hardwick restaurant in South Wales, it is Steven Terry. Welcome back.

On the menu we have gnocchi and sasauges. Tell us about this?

I will crack on straight away. You want the potatoes on. What

type? Desire. Loads of salt. Yeah. the moisture out of the potatoes.

will do it for the gnocchi. It is sigh land "g" so people call it g-

sigh land "g" so people call it g- nocchi. This is an Italian staple.

It is, and frying sasauges is an easy thing to. Do as soon as you

get the meat out of the sasauges, work it with a fork. We get the

sausage meat. You could mince some pork if you want. You are more

likely to have sasauges in the fridge than minced pork. Talking to

Simon about his career, your career you managed to work inm so of the

UK's great classic restaurants. Particularly in the late 980s and

early -- 190s and early 1990s, places like Harveys? Being in the

right place at the right time. I'm old enough to have worked in those

place. Back in 1988 and 19 90, working at Harveys alongside the

likes of a young Gordon Ramsey, under the direction of Marco, a man

on a mission at the time. We learned a lot from him. Very, very

creative man. He's a genius. Shallots, garlic and chilli flakes

to my pork that is frying off. Chilli is entirely up to the

individual. In rehearsal it was a little bit spicy, I quite liked it.

With the lemon at the end it certainly works. You thought it was

spicy Simon. It had a bit of a kick to it. You have to know it's there.

Can I ask what that is, is that just a different type of masher?

This is a potato ricer, this is what you need to make gnocchi.

have to have something like that to make knockcy. It is It is a moule

or potato ricer. It is something you need to have to make really

good mashed potato, all you do is add butter and scream and very

smooth. Parmesan cheese, I'm putting egg, flour and salt and

pepper. A lot of people making gnocchi, you can flavour it with

all sorts of herb, a puree, pumpkin puree. I'm more of a purist when it

comes to things like that. I prefer to have it gnocchi, potato, eggs,

salt, Parmesan and serve it can something. I would put the sausage

through the gnocchi, we use a hogs pudding. That is a white pudding?

It has pearl barley, pork, that goes through the gnocchi and we

cook it off and roast it and serve it with sea bass. It is versatile.

It freezes well. The thing with the gnocchi, you can have the mashed

potato and the gnocchi there, you can make it a mash on the day

before, so it hasn't got to be made fresh. Can you have it from the day

before, and just make the sauce up to go with it. The pork meat is

crispy, lots of flavour with the shallot and garlic. Adding parsley.

We have white stock and chicken stock. The Hardwick still taking

loads of your time, you have bedrooms above it? Eight double

rooms. It is going very well. Absolutely flat out at the weekends.

We are picking up lots of business during the week. Lots of corporate

business. We do lovely Bed & Breakfast rates. We do a Sunday

steel, the room is shaf price on a Sunday to give people insent -- is

half price on a Sunday, to give people an incentive to go out on a

Sunday and stay out. You have been working out with me, the hospital

job I have kindly let myself in for, you are helping me. I sent you to

your local hospital. Neville Hall. To help out there, it is a whole

new series that goes out next week, 9.15 in the morning. It was great,

a really good insight into how a hospital operates in a catering FA

sillty. When you think how many people they have to feed a day at

the same time, it is a logistical nightmare. Neville Hall, I can only

only speak highly about what we saw there. Amazing job. Very efficient.

Lovely staff. That's the chicken stock, or the stock reduce down.

have missed that. Have you got shallots in there. Shallots, chilli,

and parsley, I love capers. There is a nice acidity to it. The

radicchio you put there. I'm not a big salad fine, if you cook it and

it is bitter, and you put something with it. Plain salad doesn't appeal,

as soon as you put something on it, happy days.

I'm just doing a few breadcrumbs now. A splash of cream to that.

The sasauges and breadcrumbs, it is a classic French dish, that

cassoulet stuff. It makes food more interesting. I have some lemon zest

for a nice bit of flavour. It gives it a nice zestiness, and favour.

Food that passes over your tastebuds needs to stimulate your

tastebuds, as opposed a stealth boom that passes undetected, you

need something to fill you up. You used chilli flakes in there.

like that bit of heat, it is nice. Then the breadcrumb get toasted off.

Just any old bread, if you can get sour Doug and have nice breadcrumbs.

-- sour dough, and nice bred crumbs. That is cooking the gnocchi there.

Nice and simple. In your neck of the woods you have

an amazing food test if value, he haven't managed to get do it?

food festival in gab veiny is the best in the UK and -- Abegeven nark

y in Wales is the best in the world. It is Saturday the 21st September.

I only remember that because I will do a dinner at the Hardwick on the

20th and there will be myself and five chefs, all cooking a course

for a gala dinner at the Hardwick on the Friday. We are just about to

do a press release and announce that. Tom Kerrige and Dominic

Chapman, and Andrew Pern and James McKenzie. Now we have told them on

live television they will have to do it, they are committed now! It

is pub chefs, basically. Happy days. You pay pub chefs, but pub food,

your interpretation of it, and people like Tom Kerridge, it has

changed so much? It is all because the ingredients are so much more

available to us. Everything is there the provenance of food. Like

you say it is all changing so much. Nice chunky sausage sauce, creamy,

plenty of flavour in there. Tell us what that is? Potato

gnocchi, with sausage sauce and grilled radiccio.

You get to dive into that one. Tell us what you think. There is a

little bit of kick, but the lemon cool it is down? It is stimulating,

a bit of heat and acidity. Crunchiness. It is delicious.

is fantastic. We need some wine to go with it. Let's head back to

Twickenham and see what Susie has Steven's homemade gnocchi with

sausage sauce is the kind of dish that you could serve with a red or

a white wine, or even fizz if you are having it as brunch. A light

freshing pros sec co-would be a great match given the Italian roots.

I'm in MoD phwoar a white wine, picking up on the parsley, -- I'm

in the mood for a white wine, picking up the pars a flavours of

Steven's dish, it is a fruity Fiano from Sicily in the south of Italy.

When we think of Italian white wine Pinot Grigio is the one that

springs 0 to mind. But Italy is bursting at the seams with white

wine like this. Gentle, aromatic and peachy.

What we have here is a dry wine with fruit sweetness balancing the

hint of chilli, the salty capers and the bitter note of radicchio in

Steven's dish. It has fresh citrus acidity to compliment the parsley

and offset the richness of the cream, the potato gnocchi and the

sausage meet. What is particularly nice about this wine is it is not

too heavy, it won't overpower this gentle, comforting dish. Steven I

love the simplicity of your Italian-inspired recipe. Here is an

understated and really delicious Italian white to drink with it.

Cheers. I think this is just going down so well. Particularly good

with the wine. I think this is spectacular? Big fan of Fiano.

�5, it is a bargain. Works really well. Great buy that one.

Time to say goodbye to another Celebrity Masterchef hopeful. First

they have to try to impress Greg and skpwron by cooking a dish they

all love -- and John, by cooking a dish they all love to make. Should

be simple, take a look at this. This is the first time we get to

see your own food, the food you love and believe in.

But at the end of this one of you ask going home. Ladies and

What are you cooking for us today? I'm cooking lamb shank with Cowes,

and a prune sauce -- kouskous and prune sauce. Is it mum cooking?

has cooked it for years years but it is more of a wedding feast.

pressure is there today? There is so much to do, I don't know if I

have enough time to get it on the plate. That is my biggest worry,

they taste delicious, I don't want to miss anything out, or not do the

harissa if I don't get it right. Why is it so important? Because I

don't want to go home. How is your confidence after this

morning? Not good, I'm hoping to redeem myself. If there is one

thing I don't do, that is give up. I will make for you a fish curry,

it is salmon and prawns, and I will serve it with flat breads. Good

luck with the flat breads? Thank you.

I know I'm the bearer of bad news, but you are half way, 30 minutes

gone, 30 minutes left. George, that pot there is that your

classic Bradford mash? This is a beautiful creamy mash, and there

won't be one single lump in it when I have finished. How would you feel

if you went home? Devastated. I know we all say that. You get so

wrapped up in it, I would be devastated. I think you are getting

emotional? I am. What's happening? I have fallen in love with you,

Greg, actually! What are you making? Today I'm making roasted

venison, potato puree, spinach and ham lardon. It looks like you are

making a sauce of jelly? Redcurrant jelly, stock and red wine. I'm

hoping to really impress you guys. God.

Good. We have three minutes left, come

Time's up, stop. Stop. George hopes to impress the judges with stuffed

quail, paing Getty of vegtables and mashed po -- spaghetti of vegtables

and mashed potato, served with a wild mushroom sauce. George,

honestly this is close to stunning. Great-looking dish. You have the

lovely richness of the quail, almost gamey. The vegtables and

mushrooms, all of it great comnaiing, your potato does have

little lumps in it. It can't, it went through a tiny hole, I'm

stunned. Emma's dish is salmon, prawn and butternut squash curry,

served with flat breads. Brilliant flavour, but I find it a

bit chunky. But, I love these flat breads. Really lovely. Well done

Emma. Thank you. Gareth has cooked venison, and served it with potato

puree, ham lardon, spinach and a red wine jus. Like the presentation.

But what I'm slightly confuseded about is we have this small amount

of mashed potato and a very large piece of meat. In my opinion it is

all out of proportion. I love the richness of your fruity sauce, the

earthiness of your venison, the smokyness coming from the ham. In

the background you have quite a harsh burnt flavour from the

spinach. With a dish like this, as classic as it is, you have nowhere

to hide. Laila has cooked a spiced lamb shank, with prune jam, almonds,

couscous and Harris is a. I do really like -- Harrissa. I do

really like food like this. I love the flavours you have going on

there. The prune sauce is so beautiful and sweet, and the heat

and sharpness of the harrisa as well, some of these flavours are

magical. I'm in a tent some where, I love those flavour, but that lamb

needs more cooking. He didn't have enough time. It should be falling

off the bone. Well done everybody. John and I

have obviously got a difficult decision to make. Off you go.

was some really interesting cooking there, really good. George, his own

food, taking the quail and boning it out. The way it looked, the

presentation. He has worked really hard on that. He has pushing

himself forward. He has pulled out the trump card. Laila's use of

spices today were gorgeous. There was a huge amount of work in the

dish, but the lamb should have fallen off the bone. Loved Emma's

flat breads and the flavour of the curry. Gareth's venison was really

well cooked and the rich sauce nicely made. For me the balance of

completely wrong, the little swipe of mashed bow Tate toe and a huge

hunk of -- mashed potato, and a huge hunk of meat. Are you willing

to make a decision. Jo this is so hard.

Well done, I have enjoyed watching you. It has been very hard to judge.

Hard luck there, there is another installment of Celebrity Masterchef

on next week's show. Some of your foodie questions now. Each caller

will help decide what Ruthie will be eating at the end of the show.

be eating at the end of the show. First Mary from east Yorkshire.

Where is Swanland? A mile from the Humber Bridge. What would you like

to ask us? I get fresh halibut, it is delivered from the lovely fish

man, he comes every Monday. It is quite thick, I can get any steak I

like, I would like to know a good sauce that would go with it.

Halibut simple, a sweet white wine, a yellow wine, make it into butter

sauce, very much like I made today. Into a pan reduce it, some butter

and cream possibly, some herbs, or just go for a nice salsa verde.

butter sauce is the classic combination? For the halibut it is

milky. Like we made without the seaweed. Heaven or hell? Heaven.

Beverley from Berkshire, are you there? Yes, hi. I got some minced

beef and instead of the cottage pie I usually do I would like something

simple to impress him this evening for my husband, who is a chef.

There is not much around on that minced beef, you should Ebay it!

For a chef, remember, you were going to do burger? I think I'm

going to stick with burger. It is a chef's sort of food? It is what you

put into it. I would like fresh horseradish, mustard, I like a bit

of heat. A few fresh herbs, bind it with egg yolk. Horseradish wasn't a

gang? That is the only horse in my burger! Pan fried. I would get sour

dough toast that off, and make a nice coal shrau with nice

mayonnaise and skin chips. Heaven or hell? Heaven. Antia now. I found

a recipe for the Norwegian custard cake, I can't get the custard thick

enough to sandwich the cake together. I will do that one. The

difference between a creme anglaise and pat tisier is the addition of

flour or cornflour, it is a thickened custard with the addition

of either flour or cornflour, when heat it up it thickens in the pan,

that is what you use to spread on pastry or whatever. That is what is

in a Danish slice and that kind of stuff. Put a little vanilla in the

custard, I would use cornflour instead of flour, you don't taste

as much of the flour. Heaven or hell? Heaven.

Let's get down to business. Lawrenson the board.84. I'm sure

these guys will be close. Usual rules asupply. Three-being omelette

Apology for the loss of subtitles for 41 seconds

A pretty good omelette that one? is all about the speed. This one,

hmmm. That actually look like an omelette, doesn't it. That is

unusual on this show, to be honest. I think Simon has to go on the

board with your's. Do you think you beat Lawrence? No. You did it in

38.74, that puts you there. Near to my ginger brother! Steve

I'm going to put that on, it is cooked all the way through.

You did it in 2 3.84, which just puts you just outside, just outside,

number 11. At I get to eat both, that is unusual. Food heaven or

hell? Sticky toffee pudding with toffee sauce, or hell, sal scallop

RAF yolly. We spend the -- scallop RAF yolly, we spend the next --

ravioli. We go over to our next Brilliant fantastic, they are

maranaiding. I serve them tepid. Raymond's dish is a celebration of

seasonal veb tables, a winter -- vegtables, a winter salad. Steamed

beetroot on top of sauteed mushrooms and pan fried mini-

pumpkin. All drizled with red wine essence. A beautiful dish for a

lovely wind winter day. It celebrates these wonderful

vegtables so underused. I won't use this all, this is the pumpkin from

Provence. I get excited when I see this amazing produce, as a cook I

know I translate that into taste. So now I just cut it. Voila, look

at that. You can see the colour of the flesh, it tells me it is a very

ripe pumpkin here. I move this beautiful treasure aside here.

Chunks of peeled pumpkin will make up two element of the dish.

Circles of pumpkin, cut with a pastry cutter will be fried until

golden. There is nice mini-pumpkin, so to

speak. From the trimmings he will make a pumpkin puree. Cook the

pumpkin trimmings in olive oil for five minutes.

That is flavour, the right smell already tells you exactly where we

are. Cover and leave to soften on a gentle heat for ten minutes.

Meanwhile pan fry the pumpkin circles. Very simple here, I want

to brown them on one side, to a lovely colour. And then I will turn

them around and finish them off in the oven. The pumpkin is better to

overcook it rather than undercook it. Because you get the flavour

through cooking. If you undercook it is not very nice. Now the right

colour, it is not beige, like the English cooking in the 1970s, it is

dark and alive. Season the pumpkin circles and put them in the oven

for seven since at 170 degrees centigrade. Once the pumpkin

trimmings have softened. Oh hot pumpkin. Liquidise to make a puree.

No added liquid, just as it is. Salt, pepper, dash of lem and puree.

-- lemon and puree. A very fine puree, lovely. Add olive oil, and

for a nuty flavour, a dash of hazelnut oil. Lovely smell. With my

pumpkin puree here. On top of the puree will be bite-sized pieces of

beetroot. It has already been maranaided in balsamic and oil.

Madame where is the flavours. Then, afterwards it is up to you what you

want to add. I found some lovely wild mushrooms, chanterelle and

black trumpets. Raymond sauteed beetroot leaves and mushrooms, with

a squeeze of lemon juice. The sauce, which will be drizzled over the

dish, is a reduction, or essence of red wine and rugby port. I'm using

the port to push -- and ruby port the I'm using the port to push the

harshness of the red wine. At 100 mls into a hot frying pan, when it

is reduced half add the same amount of red wine and star anise.

Just that much. That will set up the pumpkin beautifully. When the

essence is reduced to a syrupy consistency, leave it to cool.

at that beautiful colour, that flavour will be really stunning too.

I have my little essence here. We are now ready to serve the dish.

First the pumpkin puree. beetroot leaves a few I'm going to

add for a nice chew. This is wonderful beats. Then add your

cooked pumpkin circles. So lovely. Next the warmed maranaided beetroot.

They are a bit on the hot side, cool them down on the dish. So

lovely. Then sauteed mushrooms. The dish is ready. You can make it

as simple or complicated as you want to. Raymond tops off the salad

with crunchy parsnip ribbons. can draw them in the oven or deep

fry them. And deep fried sage leaves. Bursts of sage. Finally

drizzle the salad with the port and red wine essence. The dish presents

all that I believe in the Let's taste it.

Pumpkin is really nice. Are you playing me a compliment, which one

do you prefer the most? The cold ones or the candied are good. What

a great dish. I think another satisfied customer!

It's that time of the show to find out if Ruthie is facing food heaven

or hell. Food heaven would be a lot of people's collection of food

heaven, including the three phone callers that called in. This is a

sticky toffee pudding, all these ingredient. That is a lot.

thought it was calorific, wait until you see it being made. Or you

could be having this, the hand dived scallops with samphire, a

little bit of sauce with homemade ravioli with that one, what do you

think this lot have decide? Heaven. It didn't make any difference. It

was a whitewash to be honest, they chose this.

Get rid of the scallops out of the the important bit. You need it make

sure they have no stones in them. sure they have no stones in them.

You will see why. No stones in the dates. They go in, and use a

measured amount of water. It is about 600 mls of water with the

dates. We bring it to the boil. It is heat that starts the cook of the

sticky toffee pudding. This is where I think the origins of it

vary. Some people say it comes from the Lake District, other people say

it comes from Scotland. Some people say it comes from Canada, but

either way sticky toffee pudding originates from somewhere, I don't

know where. The fact is everyone loves it. We will start off with a

base here. We have butter, some dark brown soft sugar. We throw

that into our machine. This is unlike a normal conventional sponge

where you are trying to get air in the mixture. You just throw it all

in, really. The butter goes in. know I can already feel my arteries

hardening. You ain't seen the sauce yet. This is where it starts to get

worse, you see. This is black treacle. I think

black treacle is key to sticky toffee pud, it creates a dark

colour and a depth of flavour. This is golden syrup. Going into your

store cupboard and pick out everything that is unfatten --

fattening and throw it in here. This is vanilla, which is a spice,

technically it is a vegtable, which is a herb which means it is part of

your five a-a-day, you are happy with that one!

Put this one down and fire it up. I will get the sauce on. While that

is, if you can crack the eggs into that little bowl there. The sauce

is double cream. The smell of that. This is the sauce to go with it.

This is just for the pudding and this bit. Same sugar, dark brown

soft sugar, butter, don't ruin it and make it out of margarine.

Double cream. And I don't want any of that single cream stuff either.

And no yoghurt. A bit of that, then we take again some golden syrup.

Some black treacle. The only thing that is different between those two

is the cream s that right? Yeah. This is just the sauce, remember.

This is just the sauce. Nothing else. This is just, what we do with

this is bring it to the boil. These guys can stir that to stop it

sticking. Meanwhile the eggs, you can see the mixture over here. We

take the four eggs now, this is where normally a conventional

sponge you with mix and mix it to get the air in it. The air will

come from the ingredient going in there in a second. All this want to

do is warm it, you soften the dates, if you boil it you reduce the water

down and alter the recipe, you warm it through. That is all you are

doing. To soften those dates to blend it into a purr rai. You can

add the eggs one by one -- purr rai. You can add the eggs one by one,

this is the only place you have to be gentle so the eggs won't politic

split. That won't give awe heart attack? That is important why you

don't -- You a heart attack. That is why it is important why you

don't have stones in them! You don't have to worry about scraping

the bowl down. With this it is the addition of the next bit. Get rid

of this, and a bit like how I made it before, you don't want a spatula,

you want a whisk. We have the warm mixture, you can see this mixture

is quick. It is thick. Flour, this is self-placing flour, it is going

to allow it to rise up. But this is the key, this is by cashate of soda.

Minute you put -- carbonate of soda. The minute you put it in you better

be ready, the minute it goes in it starts to cook. It will cause the

sponge to rise up. You want to get it in the oven as quick as possible.

We throw the the bicarbonate in as soon as possible, see it rising

straight away. Then throw the flour in, don't mess around with the

sieve, it is more washing up. Mix this together. The heat of the

dates and the cream will get all that butter from underneath and mix

it all together. You need a whisk to mix it in really quickly, you

can see the heat of the sponge. If I left that, it will actually start

to rise up because of the bicarbonate of soda in there. Get

it mixed in, throw it into the tray. And you can probably see it start

to rise. It is incredible stuff, it is like honeycomb, adding

bicarbonate of soda to caramel and it goes bonkers. For 30 minutes I

cook those, gas mark about 4, 200 degrees centigrade. The great thing

about sticky toffee pudding, cook anything a tray like this, it

freezes brilliantly So then what you have are these.

Freezers, it wouldn't be around long enough. Because it freezes so

good it copes it nice and moist, that is what you want. For this you

can take it out. How long did that go out for? 30 minutes. You can

test it, but roughly press the top of it you can tell whether it is

cooked in the middle. I will then get myself a knife. We have ice-

cream working away, look at the sauce. That is that thick rich. The

golden syrup and I think the black treacle. A lot of people don't put

that in it. The black treacle is the key to it. Particularly in the

sponge. It makes it darker. We take the edges away. Don't throw them

away. Dry them out, in the restaurant, we make a crumb out of

it. You dry them out in a hot plate, and blend it in a food processor,

and we use it as a base for cheesecake. We use it to make

sticky toffee ice creep. He let the cause go cold and put it through

the ice-cream with the crumb. that back to South Wales then. This

is where, for this, can you freeze it so good. If you make a batch,

wrap each one individually, and take them out of the clingfilm in

the freezer and microwave it for about two or three minutes and you

have sticky toffee putting. Do you not put the sauce on the top to

soak in. You can do. I'm just going to pout that on there, but it is --

put that on there. The idea is you get some of this.

If you can get me some ice-cream. All ready to go. The secret of it

is, plenty of sauce over the top. You can't have too much sauce.

agree! There you have your sticky toffee pudding. Look at that.

It does look good. Which one would you like? That one. I'm going to be

selfish, nobody else is tasting. Tell us what you think of that? It

will be hot, but the treacle is the key to this. Let me do this

delicately with a huge spoon. Oh my goodness. It is sugary, it is not

supposed to be really low in fat, but there you go. To go with this

Susie has chosen Floralis Moscatel. It is widely available, priced at

�7.99. Personally I would just have a beer with this. I'm not a great

fan of dessert wine. That is a struggle to match. You are supposed

to get dessert wine sweeter than the dessert. That is tricky.

will struggle with that one. It is still pretty good.

You can make that in amongst your tour and album and your book

signings and stuff like that. I can bring a cookery cook out. Or

a fitness. High Wycombe if you want to see you? Yes. Best of luck with

the rest of the tour. That's all today, thanks to my guests.