23/11/2013 Saturday Kitchen

Good morning. Let's banish this cold weather with 90 minutes of sizzling

hot cooking! This is Saturday Kitchen Live! Welcome to the show.

With me in the studio today are two top chefs. First, the only man I

know who can cook without butter and still produce fantastic Michelin

starred food. It's Aggi Sverrisson. Next to him making a welcome return

to Saturday Kitchen. It's the fantastic Jun Tanaka. Good morning

to you both. Aggi on the menu from you, what do we have? Monkfish with

Israeli couscous. And ash? Yes.

And Israeli couscous, what is that? It is like pasta grains. Lovely.

So cooked in the same way as couscous? Yes.

Jun, follow that. A perfect autumn dish. A venison

cooked in a spiced salt crust with caramelised chicory. So using the

salt crust as a cooking vessel? Exactly.

Perfect for Christmas? It is. So two great dishes to look forward

to. And we've got our line-up of fantastic foodie films from the BBC

archive too. There's Great British Menu, Simon Hopkinson and of course,

Rick Stein. Now, our special guest today is one of country's finest

comedians. His unique blend of music and comedy has made him one of the

biggest names in stand-up! Welcome to Saturday Kitchen, Bill Bailey.

Good to have you on the show. Incredibly busy for you. Coming to

the end of an epic tour. A world tour, you have been all over the

place? I have. But it ends on Friday? On Friday the

29th in Wembley. A fitting end. Why not.

What is that like for Wembley? It is a huge arena? It is.

Are comedians used to smaller clubs, comedy clubs? Comedy clubs started

out smaller but this show has a bit of a spectacle. There is lots of

music and visuals, so it fits in a bigger space.

It is a serious set. Most people walk on with an iPod, you walk on

with all manner of things? I have trees. Lots of grass on the ground.

I have made it look like an Enchanted Forest. I have a band. I

have not played with the boys before, they are Cajun.

So, we will talk about that later on.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Bill. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? Generally it would be chicken. I like spices and curries.

What about the food hell, the list was long. Some ingredients we could

not get on the food hell list but we did pick one, what was it? I have

never been a fan of offal. It has been a struggle for me to like it. I

chose liver. That is something that I am not a huge fan of.

But I am willing to give it a go. So it's either chicken or liver for

Bill. For his food heaven I'm going to use many of the Indian spices

that Bill also loves to make a twist on a classic roast chicken. First

I'll marinade a whole chicken in a mixture of Indian spices including,

cumin, coriander, turmeric, fennel and cinnamon. Then it's roasted,

carved and served in a spicy curry sauce with some pilau rice on the

side. Or Bill could be having his food hell, liver. The liver is pan

fried then served with a pile of mash potato and deep fried onion

rings. It's finished a red wine sauce and sauteed hispi cabbage.

Hispi cabbage? Is that a summery cabbage.

It is a pointy cabbage. I love hispi cabbage. I hate the

rounded cabbage. Well you'll have to wait until the

end of the show to find out which one he gets. Now if you would like

the chance to ask a question on the show then call. A few of you will be

able to put a question to us, live, a little later on. And if I do get

to speak to you I'll also be asking if you want Bill to face either food

heaven or food hell. So start thinking. Right, 10 action in ---am

in the morning, how do does monkfish sound? Perfect.

Right, let's cook and waiting at the hobs is the man in charge of the

Michelin starred restaurant, Texture. It's Aggi Sverrisson. So we

are cleaning the monkfish. Put itting in a pan and serving it with

all of the vegetables. I know I am chopping lots of herbs

for you. So, now we start with hot water.

Now, Israeli couscous? I love the texture of this. It is very good.

It differs from couscous a lot. It is more of a pasta? Yes, and more

texture on it as well. That stays in there for 10 minutes.

It is cooked in the same way as couscous, just leave it? Yes, you

do. Right, the monkfish. That is going

to be two slices like that. Monkfish is beautiful now.

It is, but we used to, would you believe, cut it in batter and deep

fry it as a scampi. It is a big shame to hear that.

Is this a dish from your restaurant? Sort of.

Sort of? An adaptation? Yes, it is more simple.

You have opened a few more restaurants, you have a wine bar?

Yes, we opened it a month ago. It is in Mayfair. It is doing well. Touch

wood. There is a sink there to wash your

hands. Thank you.

So we have been busy. So, we have the monkfish, you are

about to pan fry it. You have the chorizo as well. You are using a

spicy one? It is an uncooked one. That goes there.

If you couldn't find this in the supermarkets, what others would you

recommend? For the fish? Yes. Hake, cod. Any white fish.

Would you salt the hake before cooking it or not? Not really.

I'm not much of a fan of salting before.

OK, so that is ready to go. Now, the lovely olives here.

And you want me to toast these? A little bit of olive oil with the

pistachio nuts and the hazelnuts. Now I mentioned the restaurant but

you have a new wine bar in Mayfair. Is that opened now? Yes, since

September. So why a wine bar for you. Is that a

wine bar and tapas or is it something different? It is good food

there, obviously. Not just a wine bar. It makes sense to have a little

more food and wine. So, with the olives, I am taking the stones out

very simply like that. Always green olives? You can use

whatever you want. Now to show people what this looks

like. That is the cooked one? Yes. Do you need to drain it off? No.

If you put the right amount of water it should be spot-on.

So that is what we end up with. So this goes in the oven for about

two minutes. So the olives are in. So where do

you start when you are developing a recipe, then? You have all manner of

different things in terms of ingredients? If I knew I would tell

you, but I don't know it just comes. Sometimes it does not come for a

long time. You have lots of, when you go to

your restaurant, you are always excited about what is coming next.

There are different flavours, that especially the British palette has

not tasted before. I think that is good.

You have used this on the show before but this is... I think he

needs to. Tell us what this is. It is

Icelandic seaweed. It is called sur. Ditch your finger into the ash bit.

It is called sur. -- dip your finger.

What is that? Is that seaweed? Yes. Icelandic seaweed. What has it been

frozen, then burnt? Something like that! We dry the powder out.

So there are some chives and parsley in there as well.

A little lemon juice. So we have the green olives in there

as well. What are you doing now? The couscous with the herbs, the olive

oil and the lemon. This is ready to go.

So just lightly cooked. If you would like to put your

questions to either Aggi or Jun, call us on this number:

So we are going to finish off this in the oven. Talking about new

ingredients. We have had some of this on the show, but what do we

have here then? We have lovely sea fennel. This is fantastic. It is

very strong. This is fennel? Yes.

Sea fennel? Right. An amazing flavour that.

It is. A little of that goes in here. That

is powerful. Then we have the baby radishes.

So baby radishes? Yes. And these, they have not come up yet.

Go easy on that! Easy? It is not as strong when you cook it.

I always put too much sea fennel in my food! Always! Every day, the

family says, " You have put too much sea fennel in it again." So, this is

just cooked. Always on one side? Yes, then when you put it in the

oven, that is fine like that. Can I have a little lemon? It smells

good. Then we are just warming this up.

Now we are ready to plate. What could this go with if you

didn't do it with fish? Chicken? Chicken, anything, really. You can

cook it with fish, chicken, even beef stock.

It looks great. Have you used that before, Israeli couscous? Only at

home but not in the restaurant. What is it? It is like a pasta

grain. The lovely sauce with the herbs, the

olives. And that has the lemon juice in

there. . You can be as generous as you like.

Whatever you want. The hazelnuts are in there as well

with the kiss tashows. Then finally the... Well, I can't cook without

that. The magic stuff.

This is where it happens. Then don't forget the radish. OK.

Get that sea fennel on there! Happy with that? There we are.

So, give us the name of the dish. Cornish monkfish, Israeli couscous,

sea vegetable and chorizo. And don't forget the radish! And the

radish! It looks fantastic. Dive into this.

Have a seat over there, Aggi. So quick as well.

Obviously that little couscous has taken ten minutes.

Let's try a little bit of this. This couscous is great. It is like mini

pasta. Hmm! The flavours are amazing.

Delicious. Right we need wine to go with this.

Our wine expert Tim at kin has been to Yorkshire, what has he chosen to

go with Aggi's delicious dish? I have come to Yoshg, home of the

fastest steam locomotive. So it is full steam ahead to find great wine

for this week's dishes. White wine with fish, red wine with meat. We

all know the cliche but it is not always true. There are some dish,

Aggi, such as yours, that work as well with both. Given the texture of

the monkfish and the chorizo, you could go with this lighter red, such

as the boej lay. But because of the briney flavours

in the sea vegetables, I'm going for a white wine. Looking for something

that combines texture with acidity. I am going to Italy and the wine I

have chosen is Terre di Chieti Pecorino. This is a number of lesser

known Italian wine grape varieties. This has nothing to do with pecorino

cheese but it comes from the Abruzzo region the Adriatic coast. On the

nose, this wine has a lovely aroma of pear, gentle spices and a whiff

of sea air. On the palette it is rich to go with

the texture of the couscous and the monkfish and chorizo and it works

with the green olives, and the briney sea vegetables. There is also

a nutty undertone, special to Italy want white wines. Aggi, I v could

have chosen the white or the red, I hope I have made the right choice

here, I'm sure that you will agree. Has he made the right choice? I

think he has. The seaweed flavours are coming through it is very

delicate. The monkfish can be bland but with the flavours this comes

out. And this works well with it. Yes, that secret ingredient.

Creeping around the beaches of Iceland.

Right being coming up, Jun is cooking venison. What are you doing

with it? I am cooking it with a spiced salt crust. It will be then

caramelised, sugary, and then with the orange and the mint.

Sounds lovely. You can call us on: To ask a question.

Now, let's catch up with Rick Stein as he tracks down another of his

food heroes. He's in the Cotswolds today, and shows us his recipe for

perfect crackling. But first he's having his lunch cooked for him by

TV presenter, Judith Hann. Very nice!

Chalky, come on, there are rabbits here. I wish I had not mentioned the

rabbits! In the Cotswold I met up with Judith Hann, she is passionate

about her herb garden. We have lots of thyme and lemon

balm. Do you use it in the fish? No. Stuff the fish with it. It is lovely

and lemony, but the favourite is over here.

I chop this up with carrots when I cook them. I use it in salads and I

will make some soup for you today. Judith makes her lovage soup by

heating oil in a casserole and adding a large chopped onion and

potatoes. She fries them off and then adds a lot of lovage.

So, you are probably worried it will be too much lovage? No, I think it

will be OK. Then she adds chicken stock and

freshly ground black pepper. No salt, I notice. I am of the salt

party but I note that the salt police are getting stronger! She

let's it simmer for 20 minute, takes it from the heat and pour it is into

a liquidiser. It is a fascinating flavour, lovage. A members of the

parsley, celery and coriander family. It is used in loave potions!

She puts it in a warm terrine, adds a lick of cream and adds a few

freshly sliced lovage leaves. Lunch is served. After we have pork with

crackling from the Gloucester Old Spot. I notice the difference!

Judith has her pork from a small farm in Cirencester.

They are not as aggressive as many pigs. They are not pushed.

It is like road rage when people are pushed. They start to get nasty and

aggressive. The same with pigs. I like the order of Gloucester Old

Spot. Originally bred to feed off apples in the onnards. There is a

pleasing cemetery about it. I like the fact it comes from a farm

down the road and you are helping people who put a lot of effort into

their animals and crops. I really do believe in buying local.

Now, then. I put my reputation on the line. The perfect crackling. I

guarantee this will work. If not, I will give up the job! The most

important things are a good layer of fat beneath the skin and the lean.

And also a dry skin. I am using a spare rib joint, from the shoulder

of a pig. It has a couple of bones to put in the bottom of my roasting

tin it keeps the meat off the base and you get a true roast. Season the

joint on the meat side. Nothing on the skin. I know how it works and

that is with nothing on it. A bit of salt and pepper.

Then into a blindingly hot oven for about 20 minutes.

The bones add a lot of flavour to the gravy as well. While that is in

there, I am doing roast potatoes, red cabbage with pear and lovely

fresh curly kale. Now I slice the red cabbage. Why pear with red

cabbage it goes well with lots of fruits, apes and plums, it adds a

fruity, slightly tart element. There is a pleasing sweetness about it.

But more importantly, the dish goes so well with pork. So to cook it, I

heat a pan and melt some butter. Add a large onion, thinly sliced. Stir

it around and add the cabbage. Now the spices. I'm looking for a warm,

comforting combination. So ground clove, cinnamon, cayenne er, a pinch

and brown sugar. I am putting sweetness to emphasise the sweetness

of the fruit, but the next ingredient is Perry vinegar to bring

out the tartness. That is it, then. Seasoning and salt. I leave that to

cook away for ten minutes before adding the pears, otherwise they

will break up. Finally, I add the pears and leave them to cook in the

residual heat of the cabbage. That is enough. The dish is done. As if

that was no enough fruit, Bramley apple sauce, but I think you cannot

have enough tart fruit with pork. That is the apple sauce, nothing but

apples and water. Not even seasoning. There will is so much

flavour and everything else. You need the contrast in the cooking.

Now the pork. I think, if I am lucky, the crackling will look all

right. Indeed it does. I can carry on cooking after all! I

can add the potatoes around them. They are par-boiled. Seven to eight

minutes and fluff up the edges with a lick of oil around them.

The potatoes now take about an hour, as well the pork. Here we go. Now

the kale. It is not a trendy veg, is it? I think because it is so full of

iron it has the bitter quality that cavalo Nero has but there is no

accounting for taste. Personally, I think it is wonderful. I like to

cook it with a little bit of water in the bottom so it really steams

and the lid off. I find it is much drier, it does not get water-logged.

Even watery cabbage tastes better doing it this way. Turn it over a

little as there is so little water there. That kale takes no time. The

pork, well about two hours for the good, crisps crackling and look at

the potatoes. I love fluffing the edge, it gives a lovely sandy

texture to them. This is the sort of food we were looking for when

travelling, making the series but we never got it! People say about

restaurants, oh, I don't want to eat the food that I cook at home but why

not? This is the sort of food we really love. I just love that

combination of the red cabbage and the green kale together. It is

appetising. And a lovely mound of apple sauce. And a simple gravy made

from the goodness of the beast. Now if you have a garden like Judith

Hann then you may not find too many herbs at their best right now.

However, something some of the keener gardeners amongst you may

have harvested is this stuff, salsify. It's a great root vegetable

but often people are unsure how to prepare and use it so I thought as

it's in season I'd show you how to get the best out of it. Raison now,

this is salsify. To grow it, you have to sift the ground. If not, it

will hit a stone and bend like that. When a carrot grows, it hits a

stone, then you get the bend. Now to prepare this, you peel it. If you

are doing lots of it, wear gloves or it can stain your fingers, but peel

it whole like that. You get this white flesh inside. Now

to keep the white flesh you have to keep it in iced water with lemon.

So cold water and lemon. When you are ready to cook it, boiling water

with the lemon and the salt and cook it again like that.

Cook it for about three or four minutes. Then we have what we have

here. It should take about ten minutes to cook through.

Then you have a wonderful salsify here.

You can pan fry it and serve it with your roast dinner. I am serving it

with roasted lamb. Or you can pan fry it with butter. It tastes

fantastic. You say it is a root, so it could be

like a delicate turnip? It was famous from the 18th century. We

used to grow it for the flower. It was produced for the flower, not for

the veg. Then it fell out of favour but the chefs are starting to use it

more, it is coming back into fashion. It was always about the

flower when it was brought to the UK. So roast lamb. This is the best

end. French trimmed so the bone underneath has been moved. Then we

trim this and we sale it in a pan -- seal it in a pan. So a nice hot pan.

No oil. Just a little bit of colour on there. First, congratulations on

the tour. There is a little bit of light at the end of the tunnel. Next

Friday is the final show. Tell us about it, Wembley? The tour

has gone around the world. I have done about two years of touring. So

this is going to be an emotional end to this experience. It is a show

which has a lot of visuals in it, music. It is a spectacle.

It is. A lot of comedians when they do stand-up have themselves and a

mic but you do this whole show? I suppose it is down to fear when I

started out. I thought I could not stand here for two hours with a

microphone, I thought I would put something else into it. It has

developed over the years, adding more elements in it.

You have a love of music, you incorporate that into the show, does

that help? I think so. When you are starting out you want everything to

get laughs. I did the first show in Edinburgh with a key board. That was

a watershed moment. I thought, I could do more with this. There was

another element to the show now, talking about classical music or

more ambitious musical projects, but that is the start of it.

Nobody else was doing it but nobody else was capable of doing it, I

suppose? There are lots of comedians doing music in their shows. It is

not the joke, it is part of the material. But to the extent you are

doing it, you are one in 10,000 people with a natural gift to

basically understand notes and have a perfect pitch? Perfect pitch. I

think more people than they realise have it. It, if you are not musical,

you would not have a reason to have it, but it is the ability to pick

notes out of the air without a recourse to instrument. I found this

out when I was a kid. I was in my home hoovering. I would listen to a

hoover thinking that is B flat or a car passing, thinking that is an E.

It is quite annoying, really! Why did you not pursue that? Was it

something you wanted to do? I did for a while. I thought, I set the

bar a bit high. I thought I would be the key board player of Talking

Heads, but they did not turn up in my town when I was playing with the

window open. So I did comedy, but I think that music has been something

I have loved. It was inevitable to be a part of the performance.

But comedy, you fell into that as well. You were part of a double act?

That's right. Tell us about that.

I was in a double act for years, the Brother Bishops. Then one day, the

partner was away. I got a call, he asked to do a gig. I said that my

friend was on holiday. So I thought I could do it on my own. So that was

it. I went along and did the act as we do it but I was only one half. I

could not remember the other half. I ended up making up stuff. That was a

light bulb going off in my head. That this was more that I could do.

Was music a part of it then? It was. I was playing the guitar then, but

adding in the key board and other ininstruments is when I started to

find the show and put it together as they are now.

Since then, travel has been a fantastic help for you, not just in

terms of comedy but the music as well? Yes.

I watched the DVD, which is out now, but it has all manner of different

things in the DVD, many instruments? Instruments that I picked up and

encountered along the way. I play a Turkish instrument. I collect these

interesting instruments, and old medieval instruments, sitars and

things, I think it is more interesting than just a guitar. That

is interesting. These are the flowers.

These are the flower sprouts. It is a combination of kale and a brussel

sprout. I love these.

Salt and black pepper after you have blaufrjed it.

Now the lamb. In the oven after it has been coloured. A hot oven for

about ten minutes. I have roasted onions to serve on the side. The

kale and the sauce to go with it. These are like Pixie cabbages. All

of the fun of cabbage without the faffing around! So at the end of the

tour, what is the New Year bringing for you? Probably a bit of a

lie-down! A couple of weeks! Then ready to start writing again.

That is what I do. A holiday with the family.

We have seen you do bits and pieces as well. You have done things on

television. Fascinating stuff about Alfred Wallace? Yes. That was the

Vic attorney naturalist and biologist and explorer. He travelled

a lot in Indonesia. I encountered him a lot while I was there. I

became fascinated with his life. He was the orange nar along with

Darwin. That led me to make this documentary about him. It was a

great experience. -- originator. Have you ever eaten

doori? It is an acquired taste. It smells worse than it tastes? If you

can get over the smell it is fantastic, so during my travels,

yes, I have even all sorts of things.

And the story about piranha? Yes. In Brazil. A great travel writer said

it was like sucking lard off a hair brush, which we have all done at

some point! There we are. Something simple, with a nice little sauce

over the top. The lamb you need to rest it, but French trimmed you can

carve it simply. A nice sauce to go with it. So,

there is the onions, the salsify. Wow! Thank you very much, sir. Core!

Look at that. I want to try this. I'm intrigued.

They are supposed to taste of oysters. A mild taste of oysters.

That's right. It does it is a very subtle taste.

Good luck on the final date of the tour which is next Friday at

Wembley. If there's a skill, dish or technique you'd like me to

demonstrate then drop us a line and we'll try and cover it over the

coming shows. All the contact details are on the website

bbc.co.uk/saturdaykitchen. What will I be cooking for Bill at the END of

the show? It could be his food heaven, chicken I'll marinade a

whole chicken in loads of Indian spices. It's then roasted, portioned

up and mixed into a classic curry sauce with pilau rice on the side.

Or Bill could be facing food hell, liver. The liver is pan fried in

butter then served on a pile of creamy mash potato with deep fried

onion rings and sauteed hispi cabbage. It's finished with a red

wine sauce. Some of our viewers and the chefs in the studio get to

decide Bill's fate today. But you'll have to wait until the end of the

show to see the final result. Right, we've reached decision time in the

Great British menu. But first there's the small matter of the

dessert course to shortlist. So let's see how the chefs got on. Take

a look. we've reached decision time in the

Great British menu. As always, the chefs will be judged by Prue Leith,

Oliver Peyton and Ford Focus. Today they will decide on the final Comic

Relief banquet menu. Helping the judges determine which

dessert delivers wit and wonder is comedy actor and author, Charlie

Higson. Who's idea was this, then? Eight puddings in one go! Are

puddings funny? Well, the ultimate comedy prop is a custard pie. It

would be a great way to finish the banquet with the entire Albert Hall

throwing custard pies at each other. I don't think we can do that! It is

Comic Relief! First to cook is Tom Aikens. He is hoping for a hat-trick

with a complicated strawberry dish with panacotta, strawberry jelly and

mint oil. It is called A Nose Too Far. Tom starts off with the

strawberry and coconut panacotta. Adding the cannelloni and coconut

powder. Adding poached and dried strawberries. Then on go the mint

and fennel leaves and mint oil is next. A quenelle of coconut sorbet,

and finally, his witty presentation. Away you go.

Good work, chef. It looks fantastic. Thank you.

Where did he get that photograph of me! ! I don't know about the pudding

but hours of fun with the balloons! My reaction is that there is a

feeling of how to make this fun, I know, stick a balloon on it.

An extraordinary granita. Oh, yum yummy. I am not inclined to the

dish. I don't think this is good enough. It is not very funny.

I find it difficult, but I think that Oliver is right. Last time

there was a sharper freshness to the strawberry.

Next up is Peter Sanchez-Iglesias. Hoping to reverse his fortunes with

a twist on his apple pie with cubes of vanilla ice-cream inside. Peter

kicks off by topping the apple puree with cooked apple cubes. With

cinnamon and nutmeg in the pots. Next, the ice-cream, frozen with

nitrogen. On go the crispy pastry lids and fin ishing jugs of vanilla

custard. That is it, guys. Let's go.

Oh... Little cubes of apple. What is this white thing? It is ice-cream.

It is a wonderful pudding. And good for a banquet. It is easy to do. It

will give everybody enormous pleasure. I am not so thrilled as I

was the last time. There is a general absence of hilarity about

the pudding, but the way it worked before, it made you feel so not

al-Joint Intelligence Committee, so warm, so pleased, you did not mind.

Last in the first group is Richard Davies for Wales. The last chance to

get a dish for the banquet, lying in the strawberries and cream dish.

Commended for hitting the brief with its spectacular presentation, but

the pressure is on to get Richard a top-three placing. And his dish's

presentation is intriguing the chefs.

What is hiding under there? Richard starts his Lenny Henry plate with a

dollop of strawberry gel. Then a vanilla parfait. The Ricotta

dumplings have been deep fried and coated in sugar. Next, panacotta

with lemon jelly and strawberry meringue. On the side is candyfloss.

Oh, candyfloss! One, two, three... LAUGHTER

Well I was not expecting that. Do you remember the last time, this

panacotta under here was rubbery and solid? Now it is lovely.

It is perfect. Every time I put something in my mouth I'm getting a

different flavour. That was the lightest, fluffiest candyfloss I

have ever had. I must get the recipe! Next up is Raymond McArdle.

He is hoping to end the week on a high with a chocolate mountain

volcano. He starts with chocolate mousse and a crunchy base. Placing

the chocolate rocks and scattering the chocolate caramel popcorn. Then

the dry ice, to create a powerful eruption. Then the sheep's milk

ice-cream, and the puree to erupt from the volcano.

A-ha. It is a lot better than the last time. I am very happy with

that. I love the crunchy rocks. It has

lots of imagination. It really is. It is fun, it is erupting like a

volcano. I don't enjoy this pudding. Oh,

Prue! Well, I hate fruit and chocolate together. Listen, we all

have our personal problems, you can have counselling for that, you know!

Next up is Colin McGurran. Like Raymond, his week started on a high

but went down hill with the fish and main courses. Can he get a second

dish in contention for the banquet? With his tir these u.

His plate starts with cappuccino pure way and meringue for

declaration. Placing on raspberries and dark and white chocolate. Then

the little hats with melted dark chocolate. Then the dry ice for the

volcanic centre. There is one finishing touch left.

Just like that! Thank you very much. There is a lot of competition

between the two chefs to see who has the biggest eruption. We can eat it

straight away. There is a hole in the board. I don't find it a good

eat. I think he was right to tone down

the sweetness but he could have added a little more booze.

You can see the remaining desserts and more importantly which chefs

make it to the banquet in about 20 minutes or so. Still to come this

morning on Saturday Kitchen Live. Simon Hopkinson has more simple and

stunning home cooking for us. After preparing his idea of the perfect

toastie he's making easy but delicious chocolate pots. It's

Doctor Who Day here on BBC One of course, so Jun and Aggi better keep

an eye out for any Darl-EGGs! We wouldn't want either of them to end

up getting EGGs-terminated! That's the Saturday Kitchen omelette

challenge, live a little later on. And will Bill be facing food heaven,

Indian spiced roast chicken with pilau rice? Or his food hell pan

fried liver with sauteed cabbage and onion rings? You'll have to wait

until the end of the show to find out which one he gets. Now, next up

is a chef who took a break from the restaurant scene but he's back now

and we're very glad. It's Jun Tanaka. So what are you making for

us today? I'm doing a venison cooked in a spiced salt crust with

caramelised chicory. If you can start by making the

sauce. It is a straightforward venison jus.

So, with a little bit of port as well? Yes. And then I add carrots,

onions, port red wine and beef stock.

Let's start frying off the beef. For the salt crust I have black

peppercorn, juniper berries, star anise and cinnamon sticks. I am

grinding that up and making a bread dough out of salt, water, egg white

and flour. Now I have done a salt-baked fish,

but not venison before? It is an amazing way of cooking lean meat.

Lean meat, if it is cooked in the oven it can dry out.

This dough protects it. It protects it from drying out. Also, it infuses

it with this wonderful flavour of the spices and the salt.

Like the fish you don't touch the crust, just eat the inside.

Exactly, unless you have a mother-in-law you don't like, just

don't tell her! Not that I have one of those! You are digging yourself a

hole there. I don't have one of those! See! Now,

the venison in the pan. I was going to say you have come

back from erica but no doubt you will be going back there tonight? !

Possibly! I don't think that they get Saturday Kitchen in Thailand.

So, America you have been there? Yes, doing a show for the Food

Network. It was a cooking competition called Chopped. The best

way to describe it, you can relate to this, it is Ready Is itted Cook

on steroids. That kind of thing. So a mystery box, four ingredients and

then it is a knock-out competition, and you have to essentially chop the

other guys from the competition. You have won one part, then you won

the entire lot? Half of it was luck. One of the main courses was, I mean

they put really weird ingredients but it was frog's legs, tofu, orange

and a bottle of gin. So cook that in half an hour. It was a main course

dish. So I prepared all of the frog's legs, and then I thought it

would take two minutes to cook. Picked up the bowl where they were

marinading in and dropped the whole lot on to the floor.

I did Ready Steady Cook for seven years, the best I got was a tea

towel. That is all that they gave me.

Now we have the stock in there with the carrots, onions, thyme and the

port. What about the venison? Because the venison is cooking in

the crust it is not colouring up in the oven. So I will give it that

roasted flavour before putting it inside the crust. With the crust,

once it is together, just wrap it in cling film and then I will rest it

in the fridge for about one hour. It does work with all sorts. You can

do this with a roast piece of beef, lamb. You can take out the spice,

change it to thyme or mint. And the venison, what section do you

have there? The saddle. So, you really don't want to

overcook it. Yes, with big pieces of meat it must

rest when it comes from the oven. By the time you rest it has gone cold.

You put it back in the oven. You get rid of that as it comes out and it

sits in the salt crust and rests, absorbing the flavour of the salt

and spices and also keeping it hot. Right I have in the sauce some

butter and chicory as well. Now I will roll out the dough.

The last time I was with you you were working on Pearl, now you are

working on a new place? It is a project I have been working on for a

year. Working with a partner, a friend of mine Jim. Working oen a

couple of sites, securing it and hopefully I will open it up next

year. Very different from the last restaurant. It will be a relaxed

French restaurant with Mediterranean influences. All of the dishes made

for sharing. Very casual atmosphere and a lot cheaper than my last

restaurant. There is a little stock going in

here. You are cooking that with rorng and lemon in there. What are

you doing now? With the salt crust. I have rolled it out to half a

centimetre in thickness. Cut to a crust. Then I will wrap it

completely inside this crust. I press it together and it's really

easy to work with. All you have to do if there are holes is to squeeze

it together. So it must be air-tight? Exactly.

Then put a hole in the top to use that to tell how the venison is

cooked. Into the oven at 225 for about 11

minutes. For Christmas you could make it in

advance, and pop it in the fridge and cook it as you need it? Yes. You

can cook it for one person, four, it is just a bigger piece of meat with

a bigger salt crust. That sauce has been reducing now. I

will finish it with a little bit of butter.

For all of the recipes they are at bbc.co.uk/saturdaykitchen. : Look at

that. If you can bring that out to the table, all the guests will be

impressed. Even the vegetarian! And smell that,

it is amazing. And with the Christmas spices as

well. Take it out.

While it is resing, stick your metal secure in there.

Before you open it up? Yes. Put it in to absorb the heat. If there is

any kitchen roll, take it out and then touch it to your lip. You can

check it is medium rare if it is just warm.

The hotter it is, the more cooked it is.

The meat has been cooked in the salt crust, it is a gentle heat so you

should get this edge-to-edge pink colour because of the way it's been

cooked in a gentle heat. It does look fantastic. .

There is the chicory. Beautiful.

And orange and venison is perfect together.

There is the sauce. That is reduced down. The liquid we had reduced with

a little bit of butter, salt and pepper.

Straight over the top. It looks delicious. Give us the name

of the dish? It is the spice crusted venison.

And here is the left over crust? Right.

And of course no need to season this.

Wow. Look at that. It looks amazing. When you say spiced-infused, what do

you have in there? Salt, peppercorns, juniper berries, star

anise and cinnamon. Hmm! A big zing of spices. Delicious.

A great way to cook it. Right we need wine to go with this. We sent

our wine expert Tim at Ken to York. Let's see what he has chosen to go

with Jun's delicious venison. -- Atken.

Jun, with your rich venison dish, I have to choose a red wine. Not just

because of the port and the red wine in the sauce but what I am after is

something Italian but not too much with a good depth of flavour. The

oak root is this Rioja. It works nicely with the chicory, but I have

decided to go with an unoaked wine it works better with the dish. I am

heading to the south, I am have the Les Dauphins Cotes Du Rhone

Villages. This is a blend based on the green ash grape. It loves

sunshine. It is grown all over the Mediterranean, Australia, and

California. It has 30% Syria and -- Syrah. It is coming from Avignon and

typical with the spicy subtle reds. On the nose it is a wonderful

aromatic note. With notes of blackberry and bramble. On the

palette, the fruit sweetness works beautifully with the venison, the

caramelise ed, the onion and the port. The herb l notes pick up on

the thyme, mint, pepper and garlic, but the taniness are softened by the

spicy salt crust. Jun, your wonderful venison deserves a

wonderful autumnal wine. Cheers! Cheers. What do you think of this?

I'm not so sure. I think it works well with the

venison dish, but I would not drink this sitting at home.

What do you think? It is OK. I, for me, obviously cider is my drink! We

can get you a cider. That would be a classic pick nick, cider and

venison. I don't think that for me the wine

hits it. There is too much tannin in it.

That is what I was going to say! While they discuss the wine and

venison. -- let's get back to the Great British Menu.

Michael is first to cook. He blew away the fellow chefs and judges

with the main course. The fish course is also in the running for

the banquet mennure. Dooking For Doughnuts raised laughs for the

judges in presentation, but they were not impressed with the taste.

Michael starts off the plate by dotting the chilli and lime ring

with icing. Filling the doughnuts with passionfruit cream and topping

the jellies with diced pineapple and mint. Next, the Pienaar koled aow in

frozen glasses, before assembling the comedy presentation. He ropes in

Daniel and Tom to helpline the doughnuts on to the frame with candy

laces. Finally, he adds passionfruit doughnuts on top of the pina coladas

and he is ready to serve. Thank you for the help, guys! It

looks wonderful! OK, so it is messy. Can you demonstrate? I'm going in.

Come on! Come on! Wow! Got it! Is this really the banquet dish. Is

this the finest dessert this country can offer? Well, prob able. I have

no problems. I think it is lovely! The penultimate chef is Aiden Byrne.

He has fish and main courses in contention for the menu. His dish, a

sweet burger, a quirky taste on the dessert course was criticised by the

judges in the regionals. Aiden starts by putting a pineapple burger

on to the bun. He rolls a deep fried pineapple chips into coconut. He

adds cooked watermelon and pipes on cream cheese. The sweet burger is

topped with a sesame seed lid. Finally, rum on the rocks.

I hope it comes with a pina colada! Oh, that will put hairs on your

chest! I don't think Aiden intended on anybody to comment on it until

they downed the shot. I think it is a bit of a disaster.

What happened to your sense of humour, Prue. It is fantastic! Who

cares, hey? Last to cook is big-hitting Daniel Clifford. He is

aiming to end the week with a bang. His coconut cheesecake, candyfloss

and Pienaar koled aow has a very entertaining presentation. The baby

pineapples are on the board. Followed by a pina colada served in

a coconut. He follows with pineapple cubes, whipping up candyfloss to

create the explosion on the pineapple top. Finally, a quenelle

of coconut sorbet. I love the music. All I can say is

last but not least! One, two, three, hey! Hang on, there is stuff inside.

Inside this pineapple there are layers of pineapple and cream. Last

time it was cheesy, this time it is like a mascarpone it is so light. It

is absolutely delicious. It is beginning to get difficult. We have

too many puddings. No we do not. You can never have too many puddings!

Cooking complete. All that the chefs can do now is wait for the judges'

scores. Shall we get them in? I'm getting my

serious face on! Well, good evening chefs.

I'm sure you would like to know which are the three chefs to win the

last chance to cook at the final banquet.

In fourth place is... Peter. Congratulations. Michael, Daniel and

Richard. We have to decide from all of the

dishes that have gone through, what menu will be the Red Nose Day menu.

So we have to ask you to go away while we quarrel about that.

So we have a choice of three in each course and a choice of four in the

fish course. It is an embarrassment of riches.

That will blow them away. Oliver there are times that I think

you have the mark of a genius. Thank you!

Finally, it is decision time. First, the starter.

The contenders are... Tom's chicken, Colin's gazpacho and Raymond's

stout. The chefs cooking at the final banquet will be... Tom.

Congratulations! Good for you. Well it has been a lot of fun for us

too. Especially the fish course. The contenders are, once again, Tom's

scallops, Aiden's prawn cock tail, Michael's cod father and Daniel's

turbot. The chef cooking the fish course at the banquet will be...

Aiden! You made it! Congratulations. Right now for the main course. The

one that everybody always wants to win. In contention we have our

wildcard, Richard for your red egg Guinea fowl. Michael for your goat

tagine and Aiden with your long-horned beef. Well, I am

delighted to announce that the chef to cook the main course at the

banquet will be... Michael! Congratulations.

So, just the desserts left. Daniel it could be your pineapple

spectacular, Richard, will Lenny bring you luck, or Michael? The

winner is... Richard and! And... Daniel!

Can see how all the chefs get on at the final banquet on nest weeks

show. Right, it's time to answer a few of your foodie questions. Each

caller will also help us decide what Bill will be eating at the end of

the show. So who do we have first on the line?

the show. So who do we have first on the Sue, what is your question? I

have pheasant, I normally roast them. I would love something

different. Anything spicy. Spicy, pheasant, casserole from the

freezer. Well, pheasants tend to be dry. Cook

the legs separately from the crown. With that, I would poach it in

chicken stock and flavour it with lots of herbs. Cook the roasted legs

separately with spaces -- spices and with the crown, after 20 minute,

brown it in the pan, add the spices to that and serve it with shredded

brussel sprouts and chestnuts. And the same spices for the mixture

you can use for the pheasant as you did for the venison? Yes.

There you go. Treat them separately. What dish would you like to see at

the end of the show? Well, I do love liver but I'm going for curry! Thank

you, Sue! Jack from Cornwall, are you there, Jack? What is your

question. I have a boneless pork shoulder. I

was wondering what to do with it? Do you want to take that again? Pork

shoulder. It has loads of fat. Salt it over night. Rock so salt, black

peppercorns, thyme bay leaf and garlic. Then wash it off and slowly

cook it in oil or duck fat for three to four hours. It will fall off the

bone. That is great. Any ideas? Put it in

the oven for 24 hours at 70 degrees. Really slowly but beautiful

crackling over the top, but remember to salt it.

Bury it in the garden, I say with a bay leaf! Some chefs would do that,

trust me! What dish would you like to see, food heaven or food hell?

It's got to be food heaven. Thank you.

And Gwen from North Wales. In a town I cannot pronounce, so tell us where

you are from... Bodelwyddan. Yes, that is where you are from! What

question do you have for us? I have a loin of lamb. I would, I have seen

you cooking it previously but I cannot remember how you cooked it.

You have a lovely loin of lamb. I would sale it off in a pan with -- I

would seal it off in a pan with thyme and garlic. Roasted then in

the oven for 30 minute, make sure it is pink.

Then serve it with lovely Swede. A bit of roasted vegetables.

You can treat it like a steak. Wrap it in a cabbage leaf and fire

it from a canon. Or that option as well.

What dish would you like to see, food heaven or food hell? Oh,

heaven. Right it is time for the omelette challenge. Aggi, I'm sure

you would like to get on the board. Both of you. The usual rules apply,

a three-egg omelette cooked as fast as you can.

This is pressure. Three, two, one, go!

LAUGHTER Oh! What just happened? ! It that

was so intense! The cons station, you see.

There are some omelettes you need a fork, some you need a straw --

concentration. Is that supposed to be an omelette.

Sorry, I don't want to intrude. Do you want to try some, Bill? Sure.

Sure? You have a week to recover. It is not like any other omelette I

have ever had before. This is an emergency omelette. I need an

omelette now! It tastes omeletty. Not the fluffiest I have ever had.

What about this one, Bill? You can be the deciding factor.

There is a lot of carnage here. A lot of eggshells. Now, at least this

it resemblees more an omelette. They are both pretty good, but this is

more omeletty. That is the category, ain't it? !

Well done. #7 So, Jun? Oh, it is timed as well.

Jun, you did it in 17.28 seconds. However, according to Bill and he is

the judge... Sorry mate. You know I have not voted on the

food heaven and food hell dish? I realise that but I'm three up

already! Then this one here. See see, that is a bit of an omelette.

Now we have Aggi who has failed to get on the board in the last five

attempts. You did it in 16. 56 seconds. Could this go here? What do

you reckon? I reckon it is on the pan of glory.

No, they are both going in the bin. That is outrageous! So, will Bill

get his idea of food heaven, the roast chicken and spices or food

hell, the liver. Before that we are going to see some more from Simon

Hopkinson. First he has a gourmet sandwich to show us. I'm off! A

snack may be a snack but a special snack is unforgettable. When a

little trouble is taken, even the most obvious can be extra delicious.

I'm going to make a sandwich, but not just any old sandwich. Let's

daul a gourmet sandwich. This crispy ham and cheese sandwich is very

clever. The first time I munched on this was in a most famous bar in

Venice. Of course, we need fine ingredients. Choose the best for the

job. Use a cheese of your choice. Gruyere has a lovely melting

quality. Grate it into a food processor, a tablespoon of Worcester

sauce, Tabasco and a teaspoon of dried mustard powder. A pinch of

salt. So, all in, let's give it a whizz.

About halfway through, add a touch of cream but only if the mixture

seems too stiff. If not, then leave it out.

That's fine. This mixture is hardly worth making in small quantities.

Bur kept in a saled container, it will keep for -- in a sealed

container, it will keep for three to four weeks.

I am obsessed with mustard. I like all sorts. Then add the ham. Remove

the crusts for a neat look. Then into nice little fingers. Coat the

sandwich with olive oil and cook on a very low heat nool crusted and

golden on both sides. Right, I think that they are ready.

And there it is. It certainly has that crunch. It's

just deeply savoury and very danty. Often when staying with friends and

helping to cook dinner, inevitably the subject of pudding has everyone

excited and chocolate is always a hit. This chocolate dessert is

something I've been making for over 25 years. Although the ingredients

are simple it is careful cooking that produces the perfect chocolate

pot. I'm going to put some cream in here.

This dessert is all about chocolate, but I also want a hint of vanilla

for added fragrance. So I'm adding some here. Take the seeds out, not

everlast bit, but it helps to loosen them. Vanilla podz are found in good

food shops and most supermarkets. So warm this in the cream, it does

not need to boil. To strongly flavour the cream with the vanilla,

leave it to steep for a good half an hour. Now for the chocolate.

I don't know many people who can resist it.

The town of Roanne in the heart of France produces fabulous chocolate.

Since the 16th century, the country has had a love affair with this

exquisite ingredient. Chocolate would not exist without

the Lord Coe bean. It grows in particular parts of the world

including Brazil and Indonesia. These beans are from Madagascar. The

beans are roasted and crushed until all you are lift with is a anybody.

The heart of the bean. The anybodies are sour. So sugar and Lord Coe

butter are added. Here I'm using dark chocolate with a high

percentage of Lord Coe. -- cocoa. 7 70% is about right. This makes my

chocolate pots very good. I'm breaking in 125 grams of dark

chocolate. So that's the indulgence part.

Slowly warm the chocolate and the milk until it merits. For me, the

chocolate and sweet-stemmed ginger are made for each other. Jars of

preserved ginger are to be found in the baking section. I reckon that we

need one per pot. Finally sliced. No big lumps in there. It depends on

how much you like ginger. Mrop it in the bottom.

A touch of ginger syrup in there as well. Now for the rest of the

ingredients. One happied tablespoon of icing sugar, two egg yolks and a

teaspoon of ground ginger. The mixture needs air beating into it.

So whisk it until lightly thickened. Remove the vanilla pod before mixing

everything together. Pour it over the chopped ginger.

Lots of licking goes on here! Place the pots into a deep baking tray and

surround it with hot water. This helps them to cook evil. The kettle

has gone off the boil for about 15 minutes, that is good.

Then bake it in the oven for about an hour. The surface of the pot

needs to form a little crust. This is exactly the moment. You see

this crust? This is just right. I'm going to take them out. I don't want

them to cook any longer. Once cooled, cover them and put in the

fridge. For the best results, leave them here for six hours.

I like to serve the chocolate pots straight from the fridge as I prefer

them really cold. Hmm! The ginger is good.

This little pot tastes exstrav gant, but it is the chocolate, the good

chocolate. It does make something very, very special -- extravagant.

There'll be more from Simon on next week's show. Right, it's time to

find out whether Bill is facing either food heaven or food hell.

Your food heaven would be this chicken which I'd marinate in a

whole host of Indian spices then roast and carve into a homemade

curry sauce. It's served with pilau rice on the side. Or you could be

facing your food hell, liver. I'll pan fry it then serve it with deep

fried onion rings, mash potato and sauteed hispi cabbage. I like the

way that the spices are laid out on a lovely plate. At home it would be

chaos. Well, there you go. Well, if it was

up to these guys, Aggi would have chosen liver.

But Jun chose the food heaven. So, lose that liver out of the way.

Guys if you can get the onions ready for the sauce to go with this. So,

finally chopped onions, through and then chopped again.

Nice. Nice and fine.

Excellent. A very sharp knife. Now we were talking about travels,

you have travelled all over the world on this tour. You have tasted

all manner of different stuff. I mentioned some of the things.

Fruit BA That was one.

It was gamey. A bit batty. I ate that ten minutes abroad. One of the

locals where I was cooking it. I said to him what does the bat taste

like? He said it tasted like rat. I told him that was not help! I was

watching the DVD yesterday the owl story was funny? It is surreal,

really. Travelling through rural China. We came to a restaurant. It

was one of those, you start to think this is odd it is not like your

ordinary Chinese restaurant. There were other creatures there. Snakes

and cats and odd-looking birds. There was an owl in a cage. We

thought it was just a pet one. Like some sort of mascot. No, it was

on the menu. It seemed bizarre. So we sort of haggled with him and

bought it. We liberated it from the restaurant.

But it seems bizarre, though. And not much meat on an owl, I would

have thought? Right we have the onions frying away for the curry. We

have the toasted spices here. That will go in the blender. These are

the fine array of spices you were on about.

Oh, in the lovely dish there. That is the one.

Bring me my spice dish! I wish it was like that.

Of course it is! We are going to blend these fine. They have

fenugreek seeds, cinnamon, toast them off and then marinade the

chicken. So let's get the onions browned. Jun will explain the rice.

It is pill you rice with cinnamon, curry leaf and card mon, Basmati

rice there in water and just cook that.

It smells wonderful already. I like the way that the chicken is

displayed on its own plinth. Wow! That is intense. Now, water is going

in there. I think that is up my nose. Then we

take the chicken off the plinth! Remove the chicken. Is there a

chicken remover or do you have to do that yourself? ! You have lost me.

That was your first job on television, I was a chicken remover!

What is that. Fresh curry leafs.

Lovely. Tomato puree and tomato sauce.

Tinned tomatoes blended. We have powdered turmeric.

That is in. The stock is in, the water is in.

The rice is happening. Remove the chicken from the plinth!

Chicken! We are going to cut this... Wow! You nearly had it! Is that just

to tell it who is the boss! There. to tell it who is the boss! There

There is no culinary reason for that.

Ha! You don't have to follow this recipe if you want.

Shake your fist at it. Do you want to put it in the

fridge There you see, who is laughing now? ! In the fridge?

What's that? Is that a freezer? There is one in the fridge as well.

I will take that one out. Look at that. That was quick.

A little bit of oil. Now in the oven.

Which one? Any one you want. Wow! Look at this, it is like NASA!

Happy with that? Brilliant. The rice is done. This is the sauce.

That is coming up. That looks amazing.

Now we have to portion the chicken. Watch this.

OK. Look at this, fantastic. You like

that? I do like that. It is like an autopsy! I like the way you are

doing that, but I'm terrified with the sharpness of these knives.

Mine is like a critic the -- cricket bat.

So the rice is there, cooked down with bay leaves, onions and cloves.

We have the sauce here. Aggi didn't see this bit, but,

butter... You wouldn't have that in Iceland.

At least not that much! A bit of salt.

In an artful salt and pepper arrangement! Coriander.

I love it. Magic.

It looks fantastic. It has these wonderful colours in it. The green

of the coriander, the redness of the sauce.

You have 30 seconds to talk about it.

Can I have a little dob of it. Oh, yeah... Lovely. Curry, a bit of

spice. Not too hot. A bit of coriander. It is all happening.

What about the rice, then? Jun can explain how it is cooked. Sweated

onion, card mon, cinnamon, curry leaves, water.

-- dard mum. And now we have our chicken.

I feel like someone important, like a lord.

You know what what I mean? Now we finish this with some black pepper

over the sauce. This is it done? That is it.

Now I will pour the sauce over the top.

There is something burning, is that OK? Yeah, you will be fine there,

Bill. Chuck a lager over him. That is it.

OK. Here we go. So this is food heaven for me.

It will be. Delicious! Fantastic! It is just the

right amount of heat. It is not too spicy. That's the butter in the end.

There is the chilli in there, the wonderful turmeric, the spices, the

chicken, the rice. This is fantastic. Food heaven! And we have

a Malbec 2012, pts 7. 99. To go with this. Tim has chosen this one.

-- ?7. 99. So remember the last leg of the tour

is this coming Friday. November the 29th at Wembley Arena.

Come down. It will be a party. A fantastic stage, you are on it and

trees! Trees, films, music, the band. Cheers to Tim Atkin for the

wine choices! All of today's recipes are on the website. Go to:

bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow

morning over on BBC2 at 10am in our Best Bites programmes. In the

meantime, have a great day and enjoy the rest of your Doctor Who weekend.

Bye!