23/06/2012 Saturday Kitchen

Good morning. There's some world class cooking from truly world

class chefs coming right up in And welcome to the show. Cooking

live with me today are two chefs from two different sides of the

Atlantic, first the man who serves award winning Italian food, in the

Intercontinental Hotel,. He had 22 restaurants, have you gained any

more. OK, one-and-a-half. Including the glamorous, two Mitchell stared

Spagos in it Beverly hills. And now his new restaurant, Cut at 45 Park

Lane. Theo, you're cooking first, Italian food. A squid tagiatelle

with courgette and chilli, toe mat yos, garlic, and lovely. Nervous

with the man beside you? He is a legend. Make me an extraordinary.

You have something from your childhood? I'm going to make a

kaiserschmarrn, it is a souf lay, my grandmother used to make it for

me, and now, we serve it in our restaurant. It looks like that, it

is like a souffle in a pan. Easy, make it in advance, put it in the

fridge, when you're ready to eat, pop it out and it's done.

different dishes, we have our line- up of move his, we have Rick Stein,

celebrity masterchef and Keith Floyd. Special guest has been part

of he will bert square, playing Denise Johnson in the massive drama

series, EastEnders. It is Diane Parish.

Great to have you on the show. You are a fan, normally hoovering?

Polishing the coffee table, and sorting the children out. Is that

before you go to work, because doing stuff like EastEnders, takes

over your life? It does, but it is the best job in this business, as

an actress, that you can do and still be a parent and still be

around and have stability which is what I love about it. We're family

people. Aren't the hours long, six days a week filming? If you're

lucky, yeah. If you got a lot to do. Six days a week, and occasionally

Saturdays. But, it is fairly human. You're here to eat of course. On

the menu of course, at the end of today's programme, cook heaven or

food hell for Diane. It is based on a food heaven or dreaded food hell.

Our chefs and viewers at home decide what you do. My food heaven,

I love puddings, a proper pud, with custard, hot custard, can't do cold.

You have to have it with somebody you love. But it is romantic to

have a nice good sticky pudding, it is, it is lovely. In bed if you

like. I like him. His' all right. Moving on... What about the dreaded

food hell? Parsley. I just think it is the stuff of the devil. It is

just why. It should have been left in the ground where it belongs.

Diane's food heaven I have a Swiss roll. First I'm going to make a

vanilla sponge, flour, and made with plenty of home-made raspberry

jam and whipped cream and raspberries.

Diane could be facing food hell, in the form of dark, rich parsley soup,

blanch with the watercress and stock, and asparagus, and soft

poached egg, crispy bacon, pork scratchings. Who scratched pork?

Yeah, exactly. Been up to all sorts. You have to

wait until the end of the show, to see what Diane gets. If you like to

ask a question, phone our new number, 0 33 0123 1410. We will be

able to put your questions to us and our chefs live later on. If I

do get to speak to you, we will be asking you whether Diane should

face food heaven or hell. Kicking first is the man behind

some of the best Italian food, outside the studio, but probably

outside of Italy, it is the legend, Theo Randall. Great to have you on

the show. It is simplicity, with the food. I keep saying the

the food. I keep saying the ingredients are less and less..

First I wanted to peel the tomatoes, because it is going to go in the

delicious pasta. Squid tagiatelle with courgette and chilli, Zuchi.

What are these tomatoes, then? too much she says. They're from

Sicily, the most amazing tomato, have a lovely flavour. You like

tomatoes j? I love it. Your pasta is different, we had Angela, on the

show last week, and she's saying her pasta is different to yours.

You use more egg yolk? I like the eggy taste, and texture, lots of

egg yolks. No water. Not really, the eggs are enough, may be a

tablespoon if they're slightly dry. So this squid, taking the inside of

the squid out, score it lightly and this squid will cut into strips, it

is melted not fried in the pan, it remains tender. I'm not a fan of

squid. She's waiting for dessert. Forget about the pasta. Bring it on.

Cut the squid into strips, you have the tomatoes blanched. You need to

roll out pasta for me. You just peel off the skin. Yeah. They're so

sweet the tomatoes and brilliant this time of year. But they're much

sweeter, they're incredibly sweet. It is almost like eating sweets. A

friend of mine came to the restaurant and had a veal chop, and

he thought it was a sweet, it was like eating sweets. Children, it is

like sweet, I have four, one is cooking. It is like Take Me Out

over here. Funnily enough both my children are half German. Life is

too short to peel these sorts of things.

Just going to slice the Zuccini. We want to get the effect of the

tagliatelle of the pasta and this to have the same shape and

thickness, we want to cook them together. So every mouthful has a

mouthful of both. Do you want me to roll out the pasta? Yes. Explain to

us, you make it with semolina flour? Yes. We use egg yolks, for a

kilo of pasta, we use 16 yolks to four whole egg, so it is very rich.

But tastes amazing. Where would this be from inity

Italy. Nifs Florence and went to the restaurant who had this the

amazing pasta, so very inspired from there.

I'm going there tomorrow. I'm going to Watford tomorrow, have you been

to Watford? Not yet. It is proper. Do they have parsley or pasta?

Parsley as well. A little bit of garlic, slightly melt the tomatoes,

rather than fry them. So the tomatoes, I'm going to grab,

beautifully done. If you'd like to ask a question, call the chefs

today. Call our new number, 0 33 0123 1410. Calls are charged at

your standard network rate. Remember, if you want to put your

questions live later on. Cut that in half and through to the

tagliatelle. Cook that in the same pan. We have the squid going in

in the restaurant, it is extremely busy, you're trying to do another

cook book S this Spanish or what? Italian. Well it is all the things

I like to cook at home. But I'm getting pretty advanced with it now,

so it is going to be out soon. is it the British palate like the

Italian food? It is simple and food you can eat every day. You can

bring a sandwich every day but? can have pasta,ries so theo, and

grilled meat and fish, it is versatile. It is quick. The amount

of produce you can get in this country from Italy is amazing, we

have the incredible vegtables, you had Bar ti. The mozzarella with

cream isn't it You can get everything you can get. You can add

any flavour you want, great for kids and grown-ups.

Parsley. How about Basil. Parsley is nice, Basil will be aniseed, you

want to keep the flavour of the squid. You turned up the squid, but.

I didn't meep to. Slowly fry, you don't want to fry it up to get the

colour. You want the juice, and texture of the tomato, parsley in

there. Chilli flakes in there. make sure the pasta is really nice.

That cower jet is cooked at the same time. - core jet.

grey mullet row, they hang them up and dry them. They can use it all

year around, but, it is like a seasoning, to give it flavour. It

is salty, but it's got a nutty kind of smell. It is expensive. It is

but a little goes a long way. much is that? �120 a kilo, and

that's 100 grams. the pasta you get a taste of it,

which makes a lovely difference, a little bit more pasta water.

Smells great. People add the oil to make the sauce. Always toss the

pasta, not quite but toss the pasta as long as you cook the pasta. The

starch comes out so it thickens the sauce, and you get a creamy sauce.

I'm getting hungry over here. then, we're going to put it on the

plate. The cower jet dissolveed into the pasta, and those tomatoes,

and all the lovely squid is going sliceer, just a few shaveings of

Botaga on top. You can grate it, but it is nice having a few

shaveings, and there you have my squid tagiatelle with courgette and

see what it tastes like? There's a plate full of things I wouldn't

normally. Let's have a go. With the squid,

you either it cook it quickly or slowly. The bigger the slower it is.

It becomes like butter, if the squid is small, you can cook it

quickly and has the same texture. What do you think? Here is a bit of

squid, here you are. I love the Basil in it. And the tomato.

can't taste the parsley, when good cooks deal with parsley, less is

more like something like that. We need wine to go with this.

We sent Susy Atkin to Somerset. What did she choose to go with the

What did she choose to go with the I'm in the beautiful grounds of the

12th century Ford abbey, near Chard. There's work to be done, let's find

Theo, when I'm eating a wonderful dish like this, with fresh

tagliatelle and courgette, I'm tempted by a cool glass of rows yea,

something like this rows yea, it would be a nice match. I've done

for this, the Taste the Difference, Gavi, 2011. There are so many dry

Italian whites on the shelves it can be difficult to unearth the

real gems. But my tip when matching light seafood dishes is to go for

Gavi. I love the scent of this wine, it is lemony, and floral note in

there too. As well as those lemon and lime flavours there's something

else, minority, green herbs and the citrus works well with the squid

and tomatoes, but it is picking up nicely on the parsley. But this is

a dry wine with whistle clean finish and that's what goes so well

with the salty hit with the tagliatelle. Here is a fresh and

wonderful white to go with it. It is going well. I know the pasta,

they're loving that. Spot on, it is sweet pasta, with the courgette and

pasta, it goes well. It is lovely with the rich pasta. Wine, lovely.

Later on, of course, Wolfgang has a dish from his childhood to show us.

It is going to be a kaiserschmarrn with strawberries, it reminds me

going to Wimbledon, strawberries with cream, now we have a souf flai.

When you think Wimbledon, if you lived here, they'd think rain and

Cliff Richard. Still around, I used to love him,

we used to hang out on the lakes and under the trees. He has his own

show over here. Now, more of Rick Stein heroes, he is in search of a

Part of my journey is a gastronomic history lesson. Here is the only

place in the world where they make the Bedfordshire clanger. The word

clanger, means a big appetite. They used to make it stuffed with ham

and veg tails, so most people were boiled in a range. Now they bake

them in a pastry. Here at Mr Gun's bakery, using gammon, Po Tate toes,

seasoning, onions and gravy. He puts a savoury filling in the one

end and apple filling in the other. It is sad you seem to be the last

person making clangers in Bedfordshire. What is the future.

It is terribly sad and immensely important we continue to do it as

long as possible, and I intend to. Are we dismissive of our heritage,

and our culinary heritage, we don't think it matters somehow?

general, modern days, we take the easy way out and ready prepared

meals, people don't want to turn their hands go. It is the

combination of sweet and savoury that's important. What I like is

when they're working in the fields, they take the clangers to work, and

they'd be working down a row of Brussels sprouts picking and they'd

take a bite of the clanger, and really like it, and throw the bag,

put it in the bag, throw the bag down the road and work to the bag

and take another bite as incentive. And a jolly good incentive it would

You know, when I'm driving of the beautiful bridge into Wales, I

suppose it seems mundane but I'm thinking about cockles and lava

bread and goua peninsula. But this country has so much

breathtaking landscape and great food associated with it.

This is the farm of Griffith Williams in North Wales. He's

always lived here. And like everyone around here, his first

language is Welsh. I have been working here every day of my life.

working here every day of my life. But I like it here. I bet you do.

These pastures are covered by the tide, giving the lamb reared here a

unique flavour. The taste is out of this world,

really. Especially not in, what you call the outside of the meat.

fat. That tastes good. It is, it is creamy you know. It is crazy,

Griffith's just told me the salt marshland is not solid, but solid

as ordinary land. So it goes to all this trouble to produce something

that is fantastically flaifd and solid as ordinary lamb. It is so

typical of this stupid country, we don't appreciate what we damn well

got. Well thinking about that trip to the salt marshes, I suppose I

was getting a bit of the top about it. But it seems to me, really

silly when you such a brilliant product, like salt marsh lamb, not

to shout it from the house tops. On my back back, I stopped into an M&S

store, and lo and behold, on the butcher's counter, there was salt

marsh lamb, so, this is E orientation to all the other

supermarket, come on, let's have salt marsh lamb everywhere. Funny

enough, I was doing cooking in Downing Street, and I chose Welsh

salt marsh lamb for the menu, and Jacques Chirac was over with most

of the French Cabinet, for a little chat, and, that's what I cooked him,

and they loved it. So I got here, a best end of salt marsh lamb, or

rack as its called. It is small, lovely meat, look at the marbleing,

I made it an eight-cut will the rack, so we're heading off into the

shoulder. I will roast that for 20 minutes, and serve it on a bet of

beans and peas. So first of all the beans, I'm going to poach them with

bay leaf, carrots and thyme, and choped shallots and garlic and

cover them with water. I put them on the heat and simmer gently until

they're soft. I like Bam and flaidge lots, but beans are dull on

their own. I'm taking them off the heat and straining them but keeping

the well flavoured cooking liquid. Back in the pap with the beans,

slice the carrots up and add fresh garden peas.

A little more finely choped garlic and olive oil.

Now, a slice of butter, I like a mixture of olive oil and butter,

and sal taied Po Tate toes. Finally, seasoning of salt, and fresh ground

black pepper. Now to roast the lamb and I'm seasoning it well on both

sides. It is an attractive joint which brings out the trade skills

of your local butcher. It takes 20- 25 minute toss cook. I bought it

oven sometime ago, because I like to see the joint progressing.

Cooking appeals on many levels and it is attractive as the fat crisps

up, and the Boroughser, as tkpwrifth would call it, running

out of it. The aroma is delightful. I will keep the rack warm and pour

the fat off, put the tray back on the heat and deglaze it with a lick

ker from the vegtables and pour it through aive, back in the pan, so

the vegtables and gravy become one. This is, I think, a good dish when

you have three or four friends around. It has sophistication of

without the sweat of long roasting. Add lots of choped parsley. Now to

carve the lamb. I began to cook racks of lamb in the mid-70s, then

it was regarded as posh. It is not a roasting pot I remember from my

childhood. I urge you to try it, it comes out pink, and succulent and

that's how I like it. I got the idea from these vegtables from an

old French recipe book. And like all good recipes, they're totally

unaffected by fads of TV cooks and Thanks for that one. Last week's

croissants masterclass went down well. Not that many will be making

it, it went down well. I will show you many things people don't think

you many things people don't think of making for themselves, pate.

We're going pate and melba toast. But pate, obviously French, dish,

was originally pate on cout, it translates to a pie, encased to a

pastry, because they used to use it as a medium to care tkwri with, and

then threw it away. But this week, we have the little pate, a

selection of different ones, some are cooked before you put in

between, or some are set. I thought I'd done a smoked salmon pate.

love that. From Scotland. Scottish smoked salmon, quickly, make this

pate. You blend it. I never know how to make it. All do you is blend

the smoked salmon. Do it with smoked salmon and smoked mackerel.

Blend it, depends how coarse or fine you want it. If you want it

really fine, blend it through aive. We have some creme fraiche.

Full fat creme fraiche. Double cream. And lemon juice.

is a diet dish. Booed camp after that one. Just a smidgeen of black

pepper, no salt. And this is, seriously how quick it is. Blender

on, and blend it until it starts to thicken up. No more than 20 seconds.

That's it, done. We take the pate. And place it in the dish.

Fantastic. So easy, that's a lovely thing to

have on the table in summer, with pita bread. Melba toast. Get it

right! Champagne may be appropriate. Nice and simple, we will do that

with breakfast radishes. Melba toast is sliceed bread, toast it

both sides, and made later. I will do a little dressing, with

breakfast radishes, Cherie vinegar, lemon juice, and watercress and

beetroot with it as well. Reading about yourself, when you first

started, acting wasn't your true loves, you fell into it? I didn't

have a true love. I wasn't the most studious of children, so I was

mucking around near the drama department at school. And a teach

Cher came rushing over you, do you want to be in a play, I said OK. I

thought it would be a giling, I thought it would be funny, I did it,

and there was a line I had. And it got a laugh. I got a real buzz from

that. There was a strange, evil sense of power, but also. I was the

same, it was a nativity play, I played a King, and somebody was ill.

I thought you played the baby. had one line, I mess it had up, and

they put me on lighting. I could have been? EastEnders. You could

have been Phil Mitchell. Tiny more oil here. Straight out of doing

that, you went RADA. Then you sort of have to make your career choices

out of exams you were doing, I wasn't doing great, so I put in a

miscellaneous group of people. I was supposed to be a landscape

gardenier I suppose. I went to see somebody, and he said what have you

enjoyed the most. I said I liked drama and dock the plays. He said

there's a course at East Arts college. Do you the technical side

of theatre and you perform and do a couple of A-levels. I had this

amazing teach Cher, leader, mentor, and she encourageed me to audition

for RADA. I didn't think people like me didn't stand a chance. I

auditioned and they were drunk and they let me in You got it. Straight

out of that, doing stuff like that, the classics of RADA, that led you

went into theatre. Theatre was the big thing

afterwards. A lot of actors and actresses that's the medium where

they want to go. That's the engine room, that's where you want to

start. And I started out playing Earl in the Testimonyest, which was

a dream roll, and we toured, we went everywhere, and Lincoln, and

all sorts of places, chiping Norton. Right in the suburbs. I have my

summer house there. That and the Hamptons.

And then we went to Japan. So I performed Shakespeare,they have a

theatre called the Globe, on the theme of the proper Globe theatre,

and the Japanese, and that was fantastic, great fun. How did you

get from that to the first TV job, you did all manner of jobs. Love

Joy. But you were in EastEnders, before the part you play now.

played a character called Lola Kristy, for six months. You just

have to step in, breathe the air and people go crazy. It was a real

pop star show then. It still is. They were superstars,

back then, patsy Palmer, and Sid, and Daniel they were superstars,

and a lot more people watchiling, because we didn't have digital TV

it was crazy being in the show now. Now it is calmer, and make an

actor's job. But it must take of your life doesn't it? It doesn't,

it is one of the jobs you can be a family person, as a mum, when I

first turned up there, I was the only woman who had children, or in

the place. And gradually, we've more mums are coming in, and we're

finding our way of doing this job, and supporting our families, being

with our families, it is a great job to do, and still be part of

family life. Is it not difficult, because people link you with the

character you play? They do. People sort of think, you know, it's never

been a problem, I don't know if you remember this, Denise, my character

was dead. Do you know, when you can be dead and come back to life. I

was dead, his to lie to my family to everybody, tell people, I'm

leaving the show, I'm dead. People do, pause you appear in people's

lisk rooms, - this was a true story, I came out of a great restaurant,

and this lovely old lady ran across the road, I was about to get my pen.

She turned around and said, "James doesn't matter what they say, you

don't look as fat as you look on TV". They say, you're much prettier

in real life. What kind of, demon look I like on screen. They mean it

well. We have the melba toast, it is nicely curled up. Toast it both

sides, take the crusts off, slice it down the middle, that's why the

thin bread is handy and toast it on the other side, and that's why it

curled up. I love melba toast. wasn't paying attention. Plain

white, sliceed bread. Try that. What about us here, are

we on a diet or what. You get a bit of radish. If there's

a skill or tip you like me to demonstrate, or a cooking technique,

drop us a line. Get the contact details on our website,

bbb.co.uk/saturdaykitchen. Right, what will he within cooking for

Diana, an old school pudding, Swiss roll, with home-made raspberry jam,

whipped cream and fresh raspberries on the top. Or food hell, parsley,

and something for a wet summer weekend, parsley soup. Watercress,

apar gus, blitzed with regular table stock and garnished with

crispy bacon pork scratchings and poached egg.

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

How are your radishes. Now the three remaining celebrities, sent

to three different London restaurants to work through a busy

lunch service. Let's see how they dela Tour, famed for the classic

preparing a busy lufpb service, we cannot afford any mistakes. Nick

will be cooking, pan fried duck breast, a Madeira jus. Nick is sent

to south Kensington, one of the areas iconic restaurants for over

20 years. He will be making the roast fillet of hake, on a Saffron

mash. You're going to take the head off. Take the fillets off and pin

right, you don't want it dry or raw. Yard.

An innovateer of modern Spanish tapas, locateed in the West End.

Good morning, welcome to Salt Yard Kitchen, we have a nice busy lunch,

it will be hectic. We have a small space to work with. So we get on

with it. Kirstie will be in charge of the grilled pork loin, with

Saffron and clam rice, and peppers. OK, guys, ready for service, we're

on. Listen on, first chicken and egg, one pork, one duck, please,

yeah. Getting the basics, season. These are cold, we have to be ready,

new plate. Are you happy, call table seven. One oysters, oneries

so theo, one hake and fish and chips, and two tuna. Do you think

it is cooked, let me check, yes that's perfect. Perfect, exactly

what you want every time. Great first dish, well done.

Chick and pork special. Looking wet. That, so what I would do, let the

liquid evaporate. First pork is five minutes. Three. Three or five,

this is ready but this is still wet. Thank you. Speed up the rice on the

next one. We have three more duck, Nick must make sure the next

order is perfect. Use the flat of your spoon and one swoop,

confidently. Perfectly. Now you're getting the hang of it. This one

look all right, yes, maintain that consistency. If you're ready, call

of service. Table six. How do you feel about that? Happy with that.

Spot on. The meat was tender, lovely sauce that went with it. I'm

not usually a fan of celeriac, but it was delicious. Probably one of

the hardest things I've ever done. They are seasoned professionals,

but I take my hat off to all of them. It was unbelieveable. Here

the hake dish is proving popular and so far he's coping well. Keep

an eye on the hake, don't want to get too dark. Right, OK, that's

burnt, do another two. Hold back on table six for a minute. That hake's

lovely, well done. Well, getting too brown, and by the time it goes

in the oven, it is too dark. I had the hake with Saffron mash and it

was absolutely delicious. Fish was cooked beautifully, moist, the skin

was beautifully crisp. One loin special. Two away and one

on order. Give me the first loin on 101. Another one, straight up,

more pork. How long for the next one. Three

minutes. This is the last pork of the day, so make sure it is

perfection. The smokyness of the pork and tender, and with theries

so theo, was a good combination, lovely. Pork for me was perfectly

cooked, moist, so pretty good dish, the restaurant experience for Greg

and John, you can see that in 20 minutes. Still to come on Saturday

Kitchen Lloyd, Keith Floyd is in Italy. He is riding through Tuscany

to cook wild boar stew with poached peaches. It is Wolfgang's first

time with us, so we don't want to expect when he goes to head-to-head,

with the omelette challenge, live. And, will Diane face food heaven,

old school desserts or food hell, parsley in a soup with asparagus,

with pork scratchings. He is one of the world's greatest culinary

phenomena, he has an empire that spans all the way across America.

Now the first time in London, Cut at 45 Park Lane, making the first

appearance on TV it is the shy and retiring, Wolfgang. This is a

traditional dish, my grandmother and mother made me, heavier, we had

it for kids, before we went to bed with a glass of milk. My granny

added rum, so we fell asleep fast. This is called kaiserschmarrn with

a warm strawberry come pot. I will get the come pot on, with

strawberry, sugar, and van nila. I will separate the eggs. Here. We're

going to neat eight egg white, and four egg yolks. Is this a

traditional dessert. We serve it at Cut, Spago, and then, so, people

really love it. They get so used to it, I cannot take it off the menu.

When you start off, it was your mother that got you into cooking?

My mother was a chef, in a hotel in Austria. My father was a coal miner,

so I thought it is better to become a chef, you eat better. My father

wasn't happy, but that's life. That's how you started, classically

trained? In a France mostly, then when I was 24, I went to the US,

because everybody rides a cad lack, and is richer, so I wanted to be a

cowboy, so it was perfect. You went to Indianapolis? Because I'm a fan

of car racing, so I went there, and unfortunately, or fortunately, I

couldn't live, because I had no more money. I ran out of money, so

I stayed for one year. Everybody, ate their steak, well done. And it

was so boring to be in the kitchen. I couldn't believe it.

So now, you are cooking the strawberries. I'm starting with my

egg whites here. Eight egg whites. A little cream of tartar. A little

sugar, we will add later. While that is going here, bring it

to me, I will make my base, egg yolks, a little bit of from Madge -

fromage. English cream. No parsley yet. Are you hungry. And then,

raisins. Sugar. I am going to leave a little bit for my eggs, mix it

together. And then you opened your first restaurant where? First was

Spago this LA, in 1982. We were in the business, this is good, a

little rum, or if you come from the high left-hand side, you use

whiskey. You moved Spago, because it is based right in the centre of

Beverly Hills? On Canyon Drive. We started here, last year, on Cut at

45 Park Lane. You have 22 main restaurants, plus cafes, at the

airport. So I keep busy stoofplt you have 2 restaurants, 40 cafes,

and then,... Sugar and egg whites. He's off.

He is a good clean up, your wife trained you well.

Why do you call it Spago? Spago because a friend of mine, he gave

me the name he is a famous songwriter from Italy. Did you take

my spat Tula. Now we're going to pour the egg whites in. He wrote

for Donna summer. And midnight express, and all that crap.

All that stuff. You said nothing bad, that's not a bad word. All

right, now you pour that in. Did you sugar the pans. They've been

sugared and buttered. Now about the new restaurant you got, you have a

steak house, you mentioned the fact they didn't cook steaks well?

was a shock for me. Everybody ate their steak well done. I tried to

make them rare, all them came back, it was terrorable. How look at that.

We put everything in here, flower, everything, instead of putting it

in a souf flai mode, we're going to put it in a pan. I made it lighter,

so that way, you can have it as a dessert.

Lighter? You're Italian. You eat pasta, and it is light. Done, in

the oven. I finish the strawberries. All today's recipes, are on our

website, go to our website. Bbb.co.uk/saturdaykitchen don't

forget, I will show my favourite archives, and best programme,

tomorrow morning, 10.00 on BBC Two. We have the strawberry compote. You

don't want to cook the strawberries any more, just warm them up.

minute left. Remind us. Strawberries sauce, puree

strawberries, raspberries, with sugar and orange juice and a little

sugar, depends on the sweetness. While they're in the oven, they

need another minute. We have some steaks from your restaurant. Lunch,

see you later. OK. These are delicious, explain?

Here we have American beef, you can see this one, the New York steaks,

from Kansas, a friend of mine who raises the cattle. Here we have

Australian, that's the most tender and most expensive, it melts in

your mouth. People look at this, and sees it is fat. Fat makes you

happy, and makes you tender in flavour. If you have beef with no

fat, it would be hard and chewy, but the fat makes it tender. These

are the Australian. And cans as a. Cans as a in the - Kansas, they do

well over there. Now, are we ready. All right. Great job, they look

fantastic, you put a lot of the strawberries, in season, use plums,

you can use apples, thank you very much. Now you are a big hit with

the celebrity circuit. You are doing it for the Oscars. Still

doing it and a great time doing it. Have you ever done this nor the

Oscars? This for 1600 people would be a little bit difficult. A little

bit of sugar. Look at that, how beautiful. If you do that for 1600

people, I'll come and help. should come and help anyway, I need

a guy to clean up. Tell us what it is? A kaiserschmarrn with

strawberry compote. I made it lighter, what my mother made. But

it is like a souffle, a little rum, raisin in it. The genius, which is

Wolfgang Puck. You're supposed to eat this warm. Just the way it is.

Dive into that. I'm not going to wait for you.

With warm strawberries as well. That's not the word. Let's go back

to Suzie, to see what she's chose your delectable kaiserschmarrn you

love a sip of sweet wine, I agree, but this is a rare gem and not even

on the high street. So I'm looking for one affordable. You could go

for the Moscatel but that's a bit too strong, so the wine I've chosen,

Elegant puddings should never be dark and sticky, instead, gck to

the golden lighter styles with crisp acidity with all that sugar.

Lovely aroma, peaches, April recots, lemons, drawing me into taste.

Bordeaux's dessert wines is a great way to go with puddings, because

they have the balance of acidity and sweetness. This has a citrus

flavour, and works well with the oranges in strawberry sauce,

there's plenty of sugar and sweetness to take on the pancakes

on the finish, there's the lift, and that's what we need for the

tang of the fresh strawberries, and go with the hint of spice. Wolfgang,

thank you for the perfect summer treat and here's a glass of

something special to go with it, enjoy. We certainly are, this is my

second mouthful, what about the wine. I love the wine, and the

price. We all are a frugal, you want to get wine, anybody can find

wine for $100, but to find great under �10, and it is delicious,

light, and not overpouring, because that's sweet already. Great choice.

But the wine is not sticky, it is Elderflowery, Right, let go back to

celebrity masterchefs, where they have to cork one dish, for Greg and

John, inspired by their time in a John, inspired by their time in a

professional kitchen.. Welcome back for what should have been a

fantastic experience. Of course, now, we want to see what you learnt.

What I want to see is if you can recreate a little bit of that

restaurant here for us, in the masterchef kitchen. One dish, one

hour, let Let us taste the magic. given a dish from the restaurant

can get flustered, how did you cope with the pressure? I think I did

already all right, I burnt one duck, but I was sweating a lot. Your dish

is what Brown shrimps, butter spin yash and mash. Dover sole,

expensive fish, everything has to be perfect, how will do you that?

My best, and hopefully, I'll do a nice dish. No pressure. What did

you get out of the Salt Yard? Organisation. Watch thag done

properly as opposed to my kind of way was a huge learning process.

you are going to prove to us, that you are able to complete one task

and then move on to the next one? That's the plan. What are you

cooking for us? Sliced chicken thighs, on a bed of truffle

macaroni, with kale and mushrooms. How do you take that to the level

of the restaurant? It is intensification of flavours. This

is 500 millilitres of chicken stock, and 200 millilitres of cream

reduced. I never did that, ever, it is fantastic. Transport me to a

of it. I hope I remember things Matthew taught me, bring it in the

kitchen. Your dish today, what is it? Pan seered, roasted pigeon,

with lettuce, pancetta, and jus. It is not fancy, it is straightforward,

but if you don't get it right, it goes average. There's nowhere to

hide. I have to keep impressing you guys, it is going the business end

and I have to ensure I do my best. It is a dish that celebrate the

greatness of the pipbl, but it is has to be perfectly cooked, don't

want it bloody, it has to be shimps, capers and shallots, on a

butter sauce, served on a bed of wilted spinach, on a side of mash.

It looks great. I want you to calm cooked fish with wonderful mash Po

Tate toes, creamy, perfectly seasoned and it is absolutely

delicious. That has the little give, the sharp notes of capers, is a

perfect, perfect sole with a butter breast, baby gem lettuce, peas and

minority. That looks great. I really love that. I really,

really, like it. A lot. That's a prodish and pro-cooking. Five

ingredients, cooks perfectly, seasoned beautifully to come

together to one absolutely stunning dish. It is robust, elegant and

beautifully cooked. Are you two feeling all right. Mate you can't

argue with something perfect. Well on a bed of truffle macaroni with

kale, mushrooms and sauce. Lovely, crisped skin chicken, sweet, well

seasoned, beautifully koobd with macaroni, richness of kale running

through. Absolutely delicious. Yeah, that is superiumy. The first

thing is truffle, and the macaroni that keeps the flavour in, crispy

skin, that's a lovely thing, that's the standard, can you keep it up?

It is a long way to G and some difficult tasks ahead. Nobody takes

anything for granted in here. really pleased that all of you,

obviously, learnt valuable lessons from your time in the restaurant.

Well done. Get rest, and you're to answer foody questions, each

caller will help decide what Diane will be eating at the end of the

show. Haley from London. What's your question. I'd like

recipes for goose bris. Well I would like a compote, sugar, water,

stew the goose bris down, because they're tart. And then seer

mackerel fillet, cook it skin-side down, so the fat melt into the fish,

turn it over, and a bit of compote, perfect combination.

You mention the classic desserts. have a goosebury bush in the garden,

and I don't do anything. If you roll them in sugar and butter,

place them on a dish, and then cough them with a crumble mixture

and roast them, for 0 or 40 minutes, it is going down together. What

dish would you like to see heaven or hell? Heaven. Sean. Good morning.

My very beautiful girlfriend makes amazing Italian pizza base, when I

make it, it tastes like a foot. I need a great recipe, for the base.

The dough. Well it is simple, you mix flower are salt, some olive oil

and then you have, yeast, and warm water. And then you mix the flower

well, in flour or mixture, and then you're going to make a great dough,

add touch of honey or sugar to brown the crust better. Very simple.

You can double zero flour is the one you buy? All purpose flour.

bit of semolina fat you get a lovely crust. Make it the day ahead.

It is better to make it in advance, because the yeast takes time to

react and work. Top tips, what dish at the end of the show.

My daughter, beautiful Jamie, chose hell, so she's the boss here, hell.

Children, never ask children or an mals. Craig from Glasgow. What's

your question. Basically, what it is, I'm starting off as a

professional chef, and I got a lovely fish from the fish mongers,

and I'm wanting to see the best way to cook it, it is on the bone.

Turbot. A whole fish, get some coarse sea salt, chopped herbs,

Rosemarie, water, make a salty paste, and then get a tray, put the

salt on the bottom of the tray, turbot on top, salt on top, and

make it in the oven, you'll get a crust, crack the crust, and

underneath you'll have the most beautiful turbot. 20 minutes.

tastes really moist that way. It steams inside. Olive oil on top,

and you're in heaven. Lemon and don't take it off the bone. Good

luck. We'll be around for dinner. Heaven or hell? Well, heaven.

chel. I'd like to know an alternative

toping for cup cakes, one you could pour across the top that doesn't

push the pastry away from the cake. I use chocolate, melt the dark

chocolate over boiling water, cream, butter, in it, if you like flavour,

like a whiskey in it, we're in Great Britain, and put it on,

especially good for grown-ups, not for the kids. What dish would you

like to see, hech or hell? It has to be the cake, so heaven.

Patrick, from Yorkshire. Well, I'd like an ALL: ternive for

cooking live, calves live. I would, get the hot pan, butter in the pan,

season the live, don't flour it, pan Quetta, smoked bacon, fry the

bacon, sage, take all the things out, power the fat out, balsamic

vinegar, butter and power it on top. Pollena on the side. Heaven or hell.

I can't be eating the discertificate, it has to be hell.

All the chefs come on the show, have to battle how fast they can

make a three-egg omelette. Wolfgang, out of efb on our board, who would

you like to beat. Let me look. Who is this guy here. Martin, two

Michelin stars, so usual rules apply, three egg omelette, cook as

fast as you can. Three, two, one, I like those inclusive, when you go

to an all inclusive. It is not sticking which is good.

little bit of caviar. It is up to you to choose. Sorry

Theo. But you just lost.

That is actually, yeah, it is one of the best omelettes we've had.

didn't use salt, because I know we had caviar.

Trust me. Wolfgang. Where am I, in the middle.

Give me a good grade. You did it, quicker than these guys.

You mean I'm in the top half of the draw. Top half on the wrong side of

the draw, I knocked two seconds off. So 31.40. One of the hairy bikeers,

who you don't know. Not yet. We have another challenge. Theo, I

don't know where you are, where are you? There you go, 20.16. Are you

getting old. You were consistent. You get it in 20. 68 Best omelettes

we've had for a couple of weeks. Will Diane face heaven, or food

hell, parsley with a soup. We'll get caviar on the top of that.

You enjoy the classic film from Keith Floyd. He's reached Tuscany,

in Italy. He is visiting an old friend who just happens to own a

much. How are you? Welcome. Over a few

cock tails I asked high host, to set up a few local ingredients, so

I could cook a dish that would show Tuscany, did he do it, home-made

grapes, wild boar, hair, cureed ham, sausages, salamis, hairs, again,

birds, little birds they shoot, poor little you may not like this,

some find it game offensive. I make no comment, this is how they live

here. All the farmers line up in a row, and shoot up in a sky, and the

birds drop down. What we're actually doing today is a casserole

of wild boar. I've cut the boar, into big employees sapt chunks and

marshateed it for 24 hours in red wine, sage, lots of sage, garlic,

carrots and onions. So what we have to do, because, this is a real 16th

century kitchen, it confuses the Americans amazingly - "what do you

mean it is made 400 years ago". This foot stool. A and then, you

come on in. You will get your bus pass soon. If it is possible, for

you to come on to this pot, I put splendid olive oil in. Everything

here is cooked in olive oil. This is the home I would love to live in

myself, if I had the money and sides. For those of you doing this

at home, it is wood mark four, brown the meat nicely, sale it well.

Turn the bone over, and grind in a bit of pepper. Then, pour in the

whole marsh naied. The wine, onions, and bay leaf and everything, pour

in, add fresh but uncooked tomato sauce.

This is a hallmark of Italian cooking. I think, that's not quite

moist enough, so, add a drop more of this wine, 198, probably can't

buy it in UK but I'm having it here. A closeup, that smim mers up, wood

mark four, for two hours. In the meantime, I think apart from

wrecking the boss's unique antique furniture, I will sit, have a

snooze, slurp and join you later. So, wild boar is absolutely ready.

This is a bit that might upset more, we're going to add the blood of the

boar to thicken the stew. This is classic gastronomy, it could be

offensive, 1993-4, television. The blood goes in. To enrich the sauce,

it thickens the wonderful gravy. If that's difficult for you. In the

meantime, using the local wine of this wonderful castle, I have

poached some peaches so I can have an apple sauce, peach sauce with

the wild boar, here in this pan, I have been gently frying, celery,

carrots, chestnut, Rosemarie, giving it flavour. Now, Denis, bear

with me please. We'll get it show absolutely on the road. Here is my

wonderful pot of wild boar. Now remember the Pattyness you see is

the olive oil, so beloved of the Italians, and Tuscany people in

particular. So lots of wild boar. I've cut it in big chunks so the

flavour of the meat, still is retained just as much of the

flavour of the sauce, accompanys it. There's our plate. Give me two

seconds, while I Dutch this out of the way of there.

Now, one of the things I've learnt in Tuscany S they adore fried

vegtables. I adapted a dish here. Pieces of gently fried celery in

olive oil. Baby onions, fried in olive oil and Rosemarie.

of year, we have the wonderful chest nuts of the region, so we

have some sauteed chest nuts. Now, you think deep nis back up here, if

you Anglo-Saxon people, if you Anglo-Saxon people, remember, that

without William The Conqueror, there would be no roast pork or

crackling, and if the unfortunate cook had made a mistake with apples,

we would not have apple sauce, so now how about roast pork, and apple

sauce, what we have is some beautifully poached peaches.

In a local Tuscan wine, with brown sugar, and lemon juice. There is to

give the Anglo-Saxon touch, to what to see if Diane will face food

heaven or food hell. Food heaven old school dessert, Swiss roll, not

from Switzerland. It is Austrian Swiss roll. But it is a classic

dish. Obviously, sometimes with different types of jam. We have

raspberry jam, double cream. An alternative to sponge. You don't

have to be over there, because of the ingredient. It is repelling me.

We have a massive pile there, parsley, there which can be

transferred into a soup. Asparagus. And we have poached egg and pork

scratchings. So you could be having that. What do you think this lot

have decided. You came over with a grin on your face before. Theo

wanted food hell. So that was three all.

I thought you liked me. It is down to Wolfgang. He's chosen

raspberries and classic dessert. To make this dish, what we're going to

do is raspberries, make a jam first of all. But first off, I will get

my sponge on the go. Four eggs for this, four medium eggs.

Cracked into a bowel, difference between this and normal sponge is

the amount of flour. We add less flour to this mixture. So when we

roll it up, it doesn't split the sponge. You can have a go at that.

I learnt how to do that a long time ago, I can't see it, without my

glasses. How is your finger. I can feel it.

Maybe not do that live on TV. five here. A little bit of that,

and pop that in there. You can put extract as well. You will make the

jam. Raspberries, these are Scottish raspberries. Some of the

best raspberries in the WorldCom from Scotland. Jam sugar.

What is jam sugar. This is high in peck tin, it helps set the jam.

Apple marmalade. Instead of adding too much sugar, you add damp sugar,

it helps it set. Lemon juice careful not to put too many seeds

in there. Like you did in rehearsal. He had to bring it up. So the thing

is, you heat it up as quickly as possible, this is boiling, for five

mips, allow it to set. Can you butter that for me. Next, I'm going

to get my tin ready. This is a standard Swiss roll tin. None stick,

but you need paper in there. Grease-proof paper.

Just keep mixing it. Mix for five minutes. Look how beautiful that

looks. It looks like heaven. didn't get to hear why you chose

Spago. It came from George, a famous mousse negotation, - mousse

negotation, and - musician, and he wanted to give me the name. He said

let call it Spagos, because I want to write a musical in Spago. It

means a string with no beginning and no end. There's no end to it

yet. So now you get it. Paper, to

prevent and make sure it goes in the corners, it is easier to take

out. Make the cuts, so it folds the paper in nicely. We will cool it

off. And then we end up with this, pop it in a bowel. I'm going to

have that - bowl. I'm going to have that with my toast in the morning.

Whipped cream. We have our cake mixture here. The idea is you get

did to a nice whiteish texture. I don't need the cream, I'm just

giving him something to do. Mixture, and we have to use your hand look

at that. Make sure the cream is cold. If it is warm, it is harder.

Make sure it is double cream. It won't be single long with me.

Little flour we have in there. at that, it is getting excited

already. 15 years ago, you were in my restaurant you weren't like this.

We followed in the flour, this is where you put less flour in it.

I have to put sugar in it. The marmalade is sweet enough.

We're going to take our sponge like that.

Because we've less flour in. Straight in the oven, eight minutes,

400 degrees Fahrenheit, and that goes in there. We need a clean tea

towel. That's hard to find here. Hope hope three we have sugar there.

Which we have. Sprinkle the clean tea towel with sugar.

It has to be clean, it can't have bits on it. Then you take your

sponge, and carefully hoosen it around the edge. Wolfgang will

change this recipe and use his entire contents of alcohol boosted

ingredients. How we're talking. It's good. What is that. That's

enough now. This is a grownup Swiss roll. Don't give that to the kids.

A little bit of everything on it. This is not your school dinners,

rolly polly. Then we take your jam, spread this out on here. I was

going to do this without the booze. You don't have to exaggerate.

you the cream ready? Yeah. Leave half an inch this end, because

otherwise, when you roll out, it will fly everywhere.

Put the cream on the top. Do you know what I noticed, Artic rolls

come back. I wanted to do an Artic roll. Have you heard of one.

Artic roll. I came here to learn. So when you come to Cut, we will

show you a few tricks of ours. Then we roll it up, are you ready.

Press this bit here, and roll it in in. Look at that.

You could get an Oscar about the way you cook. You pay less taxes.

Enough in the newspaper about taxes. Then that's it.

Originally it didn't have booze in the recipe on the internet. We have

the lovely fresh raspberries. It is easy to make, anybody can

make that at home. Mine wouldn't roll like that. You can taste it,

in a clean tea towel. I'd have to squash it.

Remember to use the jam. You know it is better with the whiskey.

got to try it. We didn't put too much. It is not

too sweet at all, it is light. Very nice. If you run out of work,

you come to work with us. To go with us, Susy's decision, was �7.

99, another great wine, but cheap with that. I like this show,

because there's a lot of drinking. In the morning. You know what, it

is great food. This is really delicious. Nice and simple. That's

the key to that. The great thing, don't use a standard sponge recipe,

reduce the flour, because normally when you make it, it can crack.

Do it that way, it doesn't crack, I don't know whether there's an

Italian version of that? I don't know one. You don't want one, it is

OK. I love that, I'm on your side. Congratulations on the restaurant

anyway. We talk about a lot of chefs and the big name chefs around

the world, and that chap is certainly up there, with the others.

I'm just beginning so it is OK. today's performance, I will be

fired and you'll be get be your own show. That's all today. Thank you

for Theo Randall, Wolfgang Puck and Diane Parish. And remember all the