24/03/2012 Saturday Kitchen

Good morning. We have the big guns in the studio today. Get ready for

a foodie treat. This is Saturday Welcome to the show. Cooking with

me live in the studio are two brilliant chefs. First, one of the

greatest chefs Scotland has produced, he wrote that bit, he is

the trail-blazing champion, of Scottish produce, it is the

brilliant Tom Kitchin. Next to him, a man who needs no introduction,

this man knows more about food than anybody I know.

He has taught everybody to cook from Marco Pierre White, even

guardan Ramsey. It is, making a rare TV a peerns, it is the

brilliant Pierre Koffmann. Good morning to you both.

So, no producer pressure, Tom? not at all.

What are you doing? A saddle of lamb.

Inspired by Pierre Koffmann. I have twisted it to my own style. That is

stuffed with spinach? Yes, and kidney and red pepper. It should be

good. Sounds good to me Pierre? Follow

that. I am doing a cuttlefish bolognaise.

It is a joke with the traditional spaghetti Bolognese.

It is a brilliant dish. Two different dishs to look forward to.

With our fantastic line-up of foodie films from Rick Stein,

Celebrity MasterChef and Sport Relief 2012.

Now, our special guest, he sprung to fame when he sang Walking On The

Air. That was 20 years ago. He is now on TV, presenting and on radio,

it is Aled Jones. You are a big foodie? I am.

I love my food. And the chefs here today. Three

Michelin stars, you have to be a proper chef to have that! Thank you

very much! I will be cooking food heaven or food hell for you, it is

based on your food heaven ingredient or food hell ingredient.

So, food heaven, what would it be? Roast beef. Comfort food, but

beautiful, I think. Something that you can do without

being a proper cook ?! Absolutely. What about the dreaded food hell?

Anchovies. I don't understand them. They are too salty.

Well, we have fresh ones today. I could make the perfect Sunday

lunch, roast roast. The beef is seasoned and served

medium rare. Served with carrots, peas, gravy and Yorkshire puddings.

Or the food hell, warm anchovade with radishes, Caesar salad and

deep-fried anchovies. There is a dipping sauce to go with

radishes. A Caesar salad and anchovies fresh, rolled and fried

in cayenne purpose. Sound good? Yeah! Now if you would

like to ask a question on the show, You can put your questions to us

live later on. If you get on the show, we are asking if you should

be giving Aled Jones food hell or food heaven.

Right, now to the kitchen. All the way from Scotland it is the

brilliant, Tom Kitchin. You are first to get your dish out of the

way, then you can relax, is that right? A little bit like that.

right? A little bit like that. So, on the menu is what? We have

the saddle of lamb. So, with the bones, this is where

the chops come from? Absolutely. So, we take that in half, remove

the excess fat from the lamb. You, James, are going to chop the onions.

The apricots and the olives. All of the chopping, basically.

So, how is this inspired from a dish that you had when you were

working at Tom Claire? You were working there five years? Yes. I

thought I was a hot-shot 18-year- old. I thought I was the bees,

knees, then I suddenly met the chef's size 12 shoe! He has calmed

down a lot now! It was five great years. A massive influence on my

whole cooking career, really. How does this dish influence you?

Which part of the dish are you using? We used to bone the lamb

like this and do the same stuffing, but the garnish has changed into my

own style. So I want to batten the fat out to get it nice and thin. So

there are no big bits of fat in there.

There are lots of onions here? is a compote. We are cooking it

with pepper. We are wrapping it in a little bit

of muslin cloth. So you get the flavour of the peppers, but you

don't have to pick them out. In there are the apricots? Yes,

that is for the sweetness. A touch of garlic as well? Yes.

OK, so this is for the lamb. Now, the dishes that you do at your

restaurant, they are hearty, for a Michelin-star menu, they are decent

portions? Yes, exactly. If you go to Pierre Koffmann's, you get a

decent portion. People want to be fed. There is not so much poncey

food going on in the kitchen. It is all about the produce.

In Scotland if they don't get fed properly, they don't come back!

you can't find the produce there, you cannot find it anywhere?

Exactly. So what is on the menu at the

moment? What is in the season for now? We are starting to come into

spring. The lamb is coming, the peas, the first asparagus to come.

We work our menus depending on the seasons.

We want that hotter. OK. Right, you want to do this Sechuan

pepper here? Into the muslin, please.

So, wrap it around. So, I put the spinach into the pan

with a little bit of olive oil. So this is just used as a little

infusion in there? Yes. What is different to that spinach to what

we have here? This will be a part of the garnish.

This is a good way to do this. Take a hot pan and olive oil, take the

fork studded with the garlic clove and use it to mix the spinach, you

get the mild flavour of garlic into the spinach.

There is stock going in there as well.

That is cooked for how long? That is cooked for about 20 minutes.

Nice and slowly. Funnily enough, there you have it.

We are wilting that one down. Wow want me to do the pepper?

the pepper into little dices and then the olives and mix it with the

kidney. So with the pepper? I put it on the

naked gas here. I burnt it you can put it the if -- you can put it in

the oven if you wanted. Am I doing OK? Fine! He is saying

nothing, he is just looking at you! Is it still the same look? Yes!

a lot softer now! So, the spinach has wilted now.

We put that in the pan. Then we squeeze that. We want to get all of

the excess water out of the spinach. The great thing about using this,

keeping with the little bit of fat on there, it allows you to wrap it

up? Exactly. It is important to keep it on.

But it is a little tricky to do it yourself? You can get the butcher

to do it. I'm sure that they would be more

than happy to do it, especially on the Saturday morning! We have the

chopped olives in here. I'm going to fry the kidneys.

If you would like it ask a question live later on. All of the recipes

running! So we chill that down. We are going to put it on to the raw

meat. Season the meat. That is very important. What you can do is chop

rosemary and put it into the fat if you wanted to.

You put the kidney in here? Yes, it is in there. So there is a lovely

sweetness from the purpose and the kidney. Fold the belly fat over

like so... Take a bit of crepe on I seem to use this every week.

It is great. People don't use it that much. In France they use it,

but not in the UK. It is like edible cling film. You

must be careful not to put on too much, but this is what I learned

working at Tom Claire. You fall back on it now.

In rehearsal, when the chef taught me how to do this tying technique

here, he gave me one opportunity to learn it. I did not learn it the

first time. I said how things have changed. With my chefs I do exactly

the same test if you show a young chef how to tie a piece of meat and

they get it straight away, you are pretty impressed.

You have done that a few times before? I have.

He is happy! All these years later. Exactly.

So we are going to seal this. Yes, seasoning is important.

Get that coloured. I will put onions in as well. That

will add a nice little bit of garnish.

There is a sink to wash your hands. So this is roasted in the oven. You

want the colour tonne. -- colour on it.

You have to cook it, but not too high a heat. If it bursts, of

course the spinach will pop out. What temperature and how long?

will take about 15 minutes, at about 200 degrees.

Then it is important to rest this? Yes, that is rested. That is rested

for about eight minutes. Trim one end and trim the other.

With our special... I suppose that the sweetness of this goes well

with pork? Lovely with pork. I pull off the string like so...

Excuse me. You can see how it has held together.

And the crepette has just melted into it.

I can see you are raising your game today! I had to push the boundaries

a wee bit today. There is the compote. Happy? Yes.

So, this is a great dish. The compote is great to do at home.

Often when you are eating in restaurants, the sauces have been

reduced for hours. The compote is a good one to do at home it is

quicker. Then these onions which have been

roasted, we can just separate the little cups of the onions and make

that a little bit chefy because the chef is here.

Happy with that? I think I am. Tell us the name of the dish?

stuffed saddle of lamb with red onion compote.

Relax. Done! Thanks! I have to say it looks superb! What does it taste

like though? Have a seat over here. Dive into that.

It is a great thing. With that cut of meat it is a solid piece of meat.

It is, with the lovely fat as well, that is where all the flavour is.

It is obviously Welsh lamb? Well! Coming into the season now the

lamb? Beautiful. Really great.

The idea is to get a big mouthful as by the time it goes down that

end... That is great. The stuffing you can mix and match?

You don't have to use kidney. The compote is good it can be done at

home. It does not involve roasting veal and lamb bones to make the

sauce. Very nice. It makes me 20 years

younger! So we need wine to go with this. We sent Tim to choose the

this. We sent Tim to choose the wine. What did he choose to go with

Tom's lamb? I have come here to find some wines for Saturday

Kitchen! Let's go. Tom, you will not be surprised to

hear I will choose a red wine to go with the lamb dish it is a classic

match, after all, but I want something to work well with the

spicyness and the sweetness with the red onion compote. There is a

couple of options from Spain, but I have chosen something that is a

traditional classic. It is the Marques de Montino Rioja Crianza

2008. Rioja is one of the most famous wines, not just from Spain,

but all around the world. On the label is Crianza, that mean it is

is young, as opposed to a reserva which is more woody and mature. On

the nose... This is approachable and aromatic. There are notes of

wild straub and red cherry and hints of vanilla on the oak. The

palette, there is an impression of sweetness that compliments the red

onion and apricots in the compote. It has the structure of the

granache grapes, a perfect foil for the meatiness of the lamb. Tom,

this is a modern take on a traditional style of wine it works

brilliantly with the lamb! I hope you like it.

What do you reckon? For �5 it is a bargain! We like that in Scotland.

That will be selling out all over the country. That is a really good

wine. I think it goes well with the lamb.

Not one to drink on its own, but certainly with food.

It kills the fat of the lamb. I would not drink it on its own,

but with that, perfect. Later on, the recipe from the legendary man

at the end of the table, it is procedure peer. On the menu? We are

doing cuttlefish bolognaise. I am helping him make it.

Now, it is time for more Rick Stein's Food Heroes. He is

celebrating pork, but first it is Roast duck always seems to be

which offsets the richness of the duck - petit pois a la Francais.

I start by gently frying some spring onions,

then I slice up some lettuce hearts- and add them too, stir them around,

and next the peas. I'm using frozen peas - stir those in.

Add a little amount of water and some salt,

leave that to simmer away gently with the lid on for ten minutes.

Meanwhile, I make mashed potato.

I am very particular about it and I only use a ricer.

Anyone who purees potatoes in a blender is out of their mind.

Now just pass that through once and- I only add milk, butter and salt,

that's it, and the briefest of stirring to keep it nice and airy.

Now back to the peas. I am adding beurre manie to thicken them.

The duck is ready. It's crazy to think that a noble thing

like this Aylesbury duck is going out of fashion. Sometimes I despair.

To make the gravy, I pour off all the fat

leaving the juices in the pan.

Put it back on the heat, add some potato water,

stir up all the caramelised juices with a wooden spoon,

pour in the juices from resting the- duck, then some redcurrant jelly.

This isn't my own redcurrant jelly - I like to make it. It's bought,

and it's like the most durable piece of red rubber I have ever seen!

Gosh!

I've got it, anyway. So just check the seasoning now,

Very nice. A bit salty, but it won't matter

Sometimes I put chicken stock in, but there is so much flavour in a roast duck that I don't need to.

If you are cooking British dishes, I don't like wine in them or a lot of strong flavours,

because with something like Aylesbury duck, which is fantastically flavoured,

why smother it with a load of sauce? All you taste then is the sauce.

All I am trying to do is nurture the flavour of that duck

with a little essence of a duck and- a little potato water and butter.

It dawned on me about how many skills are being lost,

because it's much easier to slice a- duck in half, stick it in the oven

and plonk it on the customer's plate.

Personally, I'd like it delicately carved at the table

and served with these vegetables and this clean-tasting gravy

and the mashed potato.

I have come here to Roger Clarke's farm, which reminds me so much of our own when I was a child.

He's a traditional Suffolk farmer.

Roger's animals are taken to a local abattoir and then supplied to a butcher only five miles away.

What's so special about these, then? Well, you've got a good length here,

plenty of chops,

and look at his back end, lookat the lovely leg of mutton on that,

and hopefully he'll transmit that to his progeny.

Roger also keeps Suffolk large black pigs, yet another traditional- breed which is fast disappearing.

I still say that an animal has got to be content to thrive.

I still like them like thisand I still think they taste better.

I can't think of a better dish than- this to do Roger's pigs justice.

There is such a tendency to go for lean pigs,

but the glory of good pork is in the fat.

I am going to make the Chinese dish- of crispy belly pork.

First, give it a dry marinade of Szechuan pepper, salt, peppercorns.

So to bring out the flavour, I am just roasting them in a skillet.

Now crush them, then add a couple of teaspoons of Chinese five-spice,

some sea salt and finally, some sugar.

I just gently mix that through with a pestle

and sprinkle this aromatic spice mix on the flesh side of the belly pork.

This crispy belly pork is literally- one of my favourite dishes,

and I reckon the restaurant that does it best

is the Barbecue King in Sydney.

The Chinese cooks there think we are crazy, because we consider this the cheapest cut of pork,

but to them, it's the best.

So I have coated that in that lovely marinade,

and I'll leave that on this tray for about eight hours,

and the salt and all those aromatic- flavours will permeate the flesh

and give it a fantastic flavour.

The next thing is to roast the pork

above water, in an extremely hot oven, so it will be steaming as well as roasting.

While it's in the oven, I am going to cook the rice -

one cup of long-grain rice, two cups of water.

I prepare the vegetable, bok choi.

The Chinese call it the spoon vegetable, because the stalk looks like a soup spoon.

Put in a steamer,

lid on for about six minutes, until still slightly crunchy.

The sauce is a little sunflower drop of roasted sesame oil, oil,

which gives it a nutty flavour,

oyster sauce and finally some soy. A quick stir and then off the heat.

Thanks to supermarkets, vegetables like this are now widely available,

and what surprises me is how quickly they catch on with everyone.

In the old days it needed a special- trip down to London's Chinatown.

Just nap the bok choi with the oyster sauce and dish up the rice.

Chinese rice should be just slightly sticky

so you can eat it with chopsticks.

Now the pork. So often with roast pork you expect a lovely crispness,

but it doesn't happen. But belly pork is perfect -

there is so much fat under the skin.

As I cut it you can see it is crispy on top and moist underneath,

and it's because the skin has exposed to the oven's searing heat,

but the meat underneath has been bathed in steam.

I must say, was there ever a higher- sense of greedy anticipation

than me cutting this up? The smell is just fantastic.

The smells of hot five-spice, Szechuan pepper and pepper.

The skin is so fantastically crispy, I can't WAIT!

This is indubitably my favourite Chinese dish.

See the knife going through that crackling.

Here we go, pile it right up.

Now this is serious banquet cooking.

Look at that! What do you think?

That

That looked

That looked delicious.

That looked delicious. Now for the masterclass this week, I want to

show you something that three viewers have written in about. They

want to know how to make the perfect choux pastry. It is first

of all not thought to be French, but Italian. 15 who, they said it

was invented, but the French nicked it! It is true! Now, this is a

combination of flour, water, butter and eggs.

So, the first thing is to place the So, the first thing is to place the

water in. Always cold water to start off with.

Then the butter. You need to dice it up beforehand. If you put it in

a block it takes longer to melt and by the time it has melted, the

recipe has adapted and changed. So you end up with less water than you

started with as it also evaporates. Now, sugar and salt. A little bit.

It is optional. Then the flour. The secret of the choux pastry is to

allow the water to come to the boil while the butter is melting. So

what you don't want to do is end up with a solid block of butter and

the water boiling away. So bring it to the boil and then we add the

flour. That is just about coming up to the boil now. You can see it is

more or less melted. Throw in the flour. It is this part that is the

important bit. Keep it on the heat. On the stove. Always using a wooden

spoon. A whisk will not work it goes lumpy to start off with. That

is not good, but as you heat it up, and start to cook it on the stove,

that flour starts to pop. It is that popping that you need. You

have to cook it for a minute. Still on the high heat. This

mixture will start to come together. You can see it is loose. As you

heat it up it will come away from the side of the pan. Keep it on the

heat. Keep mixing it. As it comes away from the pan, it becomes a

solid piece. It is almost happening now. It

starts to work away from the edges. Which that is. Keep it on the heat.

Now you need it to pop. It starts to pop. I was taught that at

college it is the noise it makes as the gluten in the flour is heating.

It needs to pop to start off with. So on the heat it should sound like

it is frying. It is burning my shirt, but

definitely popping. You keep it on the heat. Cook it for about a

minute. Then take the entire lot and put it in a bowl. The way to

add the eggs is important. I never let the mixture go too cold. Add

them while it is warm. Leave it to cool a little bit. We are turning

this into chocolate eclairs. With that you need a fondant topping.

The topping is dark chocolate and water. We warm this up and mix the

dark chocolate and the water with icing sugar and cocoa powder. That

creates the topping. While we add the eggs, I've been doing this a

long time, but not as long as you. Wasn't it two years old when you

started singing? Something like that, we did not have electricity

in North Wales, so we had to amuse ourselves! I thought that cooking

at the age of was young, but two? have always done it I will sound

like a freak, but even when my mum was washing my hair, I would

harmonise with the noise that the hair drier made or the water made.

Singing was in me. Either that or you needed to get

out more! I little bit of that! I take it back, you don't need three

star tobs a chef! It was a dramatic rise? It was a fluke, though.

When you were nine years old, you were in the choir, you were spot

bade member of the congress gaiing? A lovely lady, called Nina. She was

nagging my mother about taping my voice.

She recorded my voice, and without us knowing wrote to a local

recording company, asking them to record our voice, so off I went and

did an album. It was on sale in Cardiff. A BBC producer heard it

and asked me to be a soloist. Just before the first programme went out,

the producer rang my mum and dad and said that they would press

4,000 coppice of an album. They didn't expect it to sell, but by

the end of the week, the album had sold 2 50,000 coppice.

That was with Voices from the Holy Land.

That was it, four mad years. It was the theme tune to the

Snowman that launched it internationally? It was. That the -

- was the first time I was ever seen as cool at school.

But then there was Walking On Air. Was it 6 million coppice by the

time you were 16? Something like that. I was in the right place at

the right time. What did you think at 15, 16,

whether the voice was about to break? Thank God! I was more

interested in girls and Arsenal! I knew I could not sing forever

unless I had a very uncomfortable operation. I was threatened with

that! I knew I would sing again, whether it was in the businessman

or the Albert hail, we would value to wait and see.

And Songs of Praise has been going since 1960? Yes, but I've not been

doing it since then, but I do Radio 2, Radio 3, Wales. The singing and

the albums still. We will get on to that. With this

being a masterclass, I have to explain, that these are the eclairs,

we stick the paper down with the mixture. Otherwise it will look

like the National Lottery ball spinning around. You have to stick

the paper down. What we do is you get to that

stage... These have little tails on, to stop the tails, with water,

press it down. Don't use oil. Just a bit of water.

The same thing for the choux. Before it goes in the oven drizzle

it with the water. You want steam in there.

200 degrees, gas mark seven for about 20 minutes and you have the

eclairs. Then we will do the fondant to go

with it, but, singing, you are doing it again now. Songs of Praise,

but tell us about the tour? This is a cathedral tour. So I will be

singing in 16 of the greatest cathedrals in Britain throughout

October from the 2nd onwards. Winchester? Sorry, I'm not doing

that one. That is the next tour, but I'm going back to Bangor, I

have not been back there for 19 years. So it will be weird singing

with the choir. So really going back in time. When does it start?

October the 2nd. The first is in Norwich then through the month

ending in London at the end of October. It will be nice. I sing

the spiritual stuff... You have new things as well? Yes, I'm singing in

the houses where they were designed to be performanced. And as well as

that, the Titanic 100th anniversary? Yes, the wonderful

Robin Gibb has written something for the Titanic. He can write a

tune, but the music is fantastic. I sing one piece, that is on 10th of

April in London in Westminster with the Royal Philharmonic Orchestra,

which will be nice. And I'm here making eclairs in

south London, great, ain't it?! Now, the eclairs are done. You make two

holes at either end? Why? I will show you.

Take the whipped cream. In France they use custard and double cream.

That is mixed together, but I use double cream. The reason for the

who holes is to fill it up easier. You don't want to slice them in

half it is the next part that is important. I have made the fondant

which is in there. When you eat it, you don't want to spill the cream.

So where the holes of the cream are, you dip that end in the chocolate

and... That looks good. I tell you! Lamb! Come on! Look at

that! This is what it is about! Cuttlefish! You dip this in, just

like that we have time to mention the TV series you are doing. Class

kaing Destinations. Basically it is like a travel log programme showing

the places where Mozarts with born, play a little bit of the music. I

did 80 days filming that. It was fantastic. I put on two stone.

Thankfully I have lost it! It will be three when you eat these! Yes.

Allow that to cool, slightly... That is amazing. Really gorgeous.

If there is a cooking skill you would like me eto demonstrate on

the show, perhaps you have a tip to What are we cooking for Aled at the

end of the show? It could be roast fore rib of beef, served with

potatoes, carrots, cabbage, gravy and the perfect Yorkshire pudding.

Or warm anchovade with radishes, Caesar salad and deep-fried

anchovies, food hell. Some of the viewers and the guests get to

decide the final result. Right it is more action from

Celebrity MasterChef. Today, the three hopefuls face the toughest

challenge yet. To cook for the WI. For one celebrity it is the end of

It's been a big week Today, you are cooking

for John, me and three food judges from the WI.

You three have really worked hard to get to this stage.

Today it really counts. Let's cook.

They now have just one hour and 45 minutes

to cook their three courses.

Today's three diners are all prominent cookery judges

from the Women's Institute.

Amy Willcock judges cookery competitions across the country

and is popularly known as the Queen of Aga cooking.

Margaret Williams is a WI cookery tutor

and food journalist.

And Jill Brand is one of the WI's top authors,

From the start, TV presenter Tim has struggled with his knowledge of the culinary basics.

What's confusing me here is the egg.

I imagine it goes in the sauce.

What are the three courses that will secure your place in the competition?

I'm going fish cakes with tartar sauce

and then I'm doing a Chinese-style steak

with some deep-fried noodles and some lovely fresh vegetables.

And then we've got rhubarb fool with ginger biscuits.

Tim, 35 minutes gone.

TV presenter Aggie has been plagued- by self-doubt all week.

Why you threw away the first pan of sauce, I have no idea.

I thought it looked burnt.

It's a good, tasty risotto.

Aggie, the important question today- - what are your three courses?

OK, three courses. Starter, I'm doing an endive salad

with some lovely English blue cheese, toasted walnuts

and poached pears.

Second, I'm doing hake with a salsa verde,

crushed potatoes with a bit of spring onion and parsley

and then a yummy trifle for pudding.

Trifle to the WI! Yes!

Can you imagine? Yeah, they're going to love it.

Good, I'm really pleased to hear you say that.

So it's a question of just keeping your nervesunder control. Absolutely. That's it.

So far, actress Margi has impressed- with her honest cooking.

That tomato sauce is great.

Loads of oregano and lots and lots of garlic, sweet tomatoes.

I think that is brilliant.

Margi, happy today or stressful or...?

I'm a little bit stressed out

because the competition's got more fierce now and they've upped the ante.

Three courses - what are they, Margi?

I'm doing Italian Job tomato soup.

It comes from the heart of Liverpool,

And then I'm going to do a Marianna fish pie.

My mother used to make them

and she taught it to my sister, our Marian,

and our Marian taught it to me,

so it's been passed on down the family.

Then I'm doing cream and raspberries with a little whisky in it -

Highland Fling.

Good. Looking forward to it.

First to face the critics is Tim.

Think about these starters, now, Tim, please.

Go. Do it.

Hello, ladies. Hello, Tim.

Enjoy. Thank you. A pleasure.

Tim's starter is smoked haddock fish cakes with tartar sauce.

It's really nice. The fish is well cooked.

I think the tartar sauce is very nice.

There's a hit of mustard, really nice and tangy,

getting those capers zinging through.

I don't know whybut I'm really pleasantly surprised.

Absolutely lovely, these, but I do hope he made the mayonnaise.

I'm running out of time. Seven minutes for your main course.

How long's that steak going to take? Four minutes.

Are you going to put the pan on now, then?

And then at least it's hot while you chop your veg, eh? That's it.

Four minutes before these mains go out.

90 seconds and they've got to go.

Well done, Tim.

Hello. OK? Hello, again.

Tim's main is Chinese-spiced steak,- marinated in sesame and soy,

served with stir-fried pepper, courgettes, carrots and fennel

and deep-fried rice noodles.

Oh! Very tender. It's beautifully cooked.

That's perfect. Look at that. So juicy.

I think putting the fennel into the vegetables has given it a different dimension.

The steak is really tender, very nicely cooked.

The vegetables are colourful, pleasing to the eye,

but these rice noodles are a disaster

because you can't really eat them unless you use your fingers.

They look good but they're not for me.

You've got to go now, Tim. Ready to- rock and roll, mate. All right.

I've got to trust my balance, here.

Oh, God.

Not one single timing issue from Tim. Bang on.

Bang on time.

LAUGHTER

Don't laugh at me, I've...

Erm, your final dish for the day is- in-season rhubarb fool

with a lovely ginger biscuit.

Oh, it's got lots of rhubarb in it.- Oh, yes.

I'm a little disappointed with the rhubarb fool.

It's not quite right. It's not quite balanced.

I just find it very sweet

and I'd expected it to be much more zingy.

I don't find it as sweet as I think Jill does.

I like the sharpness of the rhubarb

with the lovely crisp ginger biscuit.

I quite like that.

SNAP Well, they certainly snapped.

I think the biscuits are the best bit.

You

You can

You can see

You can see which of the celebrities gets sent home by Gregg

and John later on. Still it to come, Saturday Kitchen Live and you can

see the special Celebrity Omelette Challenge, all in aid of Sport

Relief 2012. The boys went head-to-head, but who

took home the trophy? Find out later. The last time Tom was here,

he had to compete against Thomas Kehler, today it is the turn of the

talented, Pierre Koffmann. Find out later.

That is on the Celebrity Omelette Challenge coming up live. What are

we cooking for Aled at the end of the show? Will it be food heaven or

food hell? There is a roast roast or a warm anchovade with radishes,

Caesar salad and deep-fried anchovies. Cooking next is one of

the greatest chefs cooking in Britain today. This time, he is

cooking with us for the very first time it is the three-Michelin-

starred Pierre Koffmann. It took me five years to get you on the show!

It was your dream for me to come on the show.

It is! What is on the menu? It is cuttlefish bolognaise.

So, everybody know what is is a cuttlefish. It is from the sea it

looks beautiful. It is the type of fish you give to a budgie! He

didn't say that in rehearsal! you are starting with the base of

the cuttlefish? The big job is to clean the cuttlefish. They have ink.

If you burst the bag of ink, you have a terrible mess everywhere. So

have a terrible mess everywhere. So the first job is to clean it.

This is done. This is fine. If you find the opening of the bag, put it

in the bag. Is it cleaned similar to squid?

Exactly the same. I use cuttlefish as it is more

traditional. When I was young you could not find ink. I was doing

scallops in ink sauce. The only way to get the ink was to

buy the cuttlefish. You used to employ people like me

to get the ink out! Is that right? Yes! So this is vacuumed? Yes, you

want to express it and put it in the freezer. It will be solid like

a rock. From there you can slice it very, very fine. You can get these

on the internet. That goes in the freezer. This is

the key to this thing. It is what looks like the pasta it is a very,

very clever dish. The next job is to cut the fish in

small pieces to make the Bolognese. When you came here, it was not the

food that brought you here, but the rugby? No, in 1970, the food in

England was not at its best. Rugby was more interesting. I decided to

come to London to see the French beat England... Come on! Did they

beat them? I don't remember! We did it so many times! Who are the

champions at the moment? The Welsh, of course! Moving on.

The Welsh have to win from time to time.

I'm not saying anything! It was rugby that brought you to the UK.

I was lucky to find a job by pure luck with the Roux brothers.

You went on to be their head chef at the Waterside? Yes, at the time

they had bought it. They asked me if I wanted to be the head chef. I

was 24. To be the head chef at 24 is quite interesting.

It can be scary too. But I decided to be the head chef

there. Was seven years you were there?

It was seven fantastic years. I enjoyed it. The countryside,

working like a slave, but I enjoyed Then, of course, leaving there and

setting up now the most famous restaurant that London has ever

seen, the Tante Claire? Yes, I started in 1977.

I was in a very small place. In 85 we expanded and bought the

shop next door and we made it bigger.

From there it was a success. I was working with many other chefs

as well, now they are successful on their own.

This is the likes of Marco Pierre White? Yes, lots of young chefs now,

they eare famous. I'm going back on the cooking torz

will burn. First you have to pan- fry the cuttlefish, to extract all

of the water. When that is done you drain them.

Then we have the pan with the onions, the butter.

Here we use the ingredients and all of our fish is wild. We don't use

farmed fish. I don't like the smell of farmed fish. I don't use it.

Before the restaurant, you did a pop-up restaurant in London? Yes,

when I was young I had a dream like a lot of young. When you are young,

you want to put on the door, "Gone fishing." I decided to do this

restaurant in 2003. For one year I did it. I went

travelling all over the world. I really enjoyed it. After I came

back to London and I started to be bored.

I was doing nothing. I didn't enjoy it.

So, I was asked to do the pop-up restaurant on top of the shop

Selfridges. In fact it was more an air kitchen it was very open. I

lost 12 kilos in three weeks. It was supposed to be for a short

time, but it stayed open for a long time? It was supposed to be open a

week, we stayed there for two months.

I decided to close it. I said I could not do it anymore! During

that time we did 3,000 pig's trotters. That is one of your

famous dishes? Exactly. So, you have the onions, the butter,

the fish, the tomato puree, slightly cook it through.

A little bit of chilli flakes. Not too much, I'm not a big fan of big

spices. There, a little bit of wine and a little bit of flame. People

like that I will get the old cuttlefish out.

From there, I add the white wine. No water at all, just white wine.

Of course, no-one has ever de-boned a pig's trotter faster than chef

himself! I have the Guinness Book of Records for deboning the pig's

trotter. You cook this for? It depends on

the quality of the cuttlefish, but about 30 minutes.

Now, I want you to show us that, while I read this. All of today's

recipes are on the website at: Tomorrow I'm sharing my favourite

recipes from the years, this is definitely one of them. It is a new

series called Best Bites. Set your alarm clock! Now, you need

a slicer. It is impossible to do it by hand.

It is very hard work. So, you just slice it. That is

where it takes the shape of the pasta.

That goes into a pan of boiling salted water. That goes straight in.

OK, I do one more. They have already eaten, don't give

them anymore! I know, but this is so good, they will fight over it.

20 seconds is all that it takes. Something like that! There is a

sink if you would like to wash your hands.

He never gives you the full recipe. I guessed that! I have the butter

here. There you go. So these are just in

a little bit of butter, sauted off. Right, salt and purpose, when you

are ready, a touch? I will let you do it. You have to do it in style,

like the Italians. You see they are a nice curly piece

of fish. I told you this is so clever.

That's it. A bit of cheese if you like it.

Not too much. Happy with that? That's it.

How brilliant is that? Easy as that. There is parsley in it too! I told

you. There you go. It was worth the five

years' wait. Have a seat over here and dive N

Fantastic. We will. I urge you, you have been to his

restaurant if you are ever in London you have to go to his

restaurant, this is definitely on the menu.

Amazeing. What a great idea. It is superb.

Waiting for nobody. They are straight in there. Let's go back to

Tim to see what he has chosen to go Tim to see what he has chosen to go

with Pierre's beautiful Bolognese. Pierre, I toyed with the idea of

serving an Italian white wine with your Bolognese, but I decided that

the wine had to be French! I am looking for something that is white,

unoaked and full of flavour. Something like this one from the

south-west of France, but the dish is so exquisite, I decided to push

the boat out. The wine I have chosen is the L'Atelier Miquel

Vermentino 2010. This one comes from the south of

France. It is made by Lauren Miquel, on the nose, there are pears and

citrus. A hint of fennel. On the palette... There is a lovely herbam

note. It pandemics up on the herbs and the parsley. There is a salty,

almost briney tang. With acidity to part with the tomatos and the sauce,

the stronger flavours in the dish. Pierre, this is a special occasion,

wine, produced in France. Over to you.

I shan't ask you if you are enjoying it, but enjoying the wine?

It is a very nice wine it show what is a French and an Italian

combination can do. This is genius. This is like the pig's trotter. It

will be history forever. He said while that was playing he is coming

on again. I will hold him to that right, let's go back to Celebrity

MasterChef it is Aggi's turn to Three minutes on your first course,-

show her dishs to the WI. Then John and Gregg have to decide which to

send home. Let's have a look at There's not much skill in this.

Yeah, we can, we can. Good luck. Smile on your face.

Well done, Aggie.

For her starter, Aggie has made an endive salad

with blue cheese, poached pear, walnuts

and a sweet mustard dressing.

All the flavours are competing and it's all rather slimy in texture.

It's supposed to have a sweet mustard dressing.

I can't really tell what the dressing is.

I think for someone who deals in other people's messes...

this is a bit of a mess.

That's nice. That looks really good.- Really, really good.

Thank you. Ready?

Good? Yes. Let's go. Let's take it to them. Come on.

Straight back for your dessert, huh?

Ladies!

Aggie's main is pan-fried hake with salsa verde

and crushed new potatoes.

I find the salsa verde overpowering with the garlic.

Well, Amy, I am totally with you.

My first taste of the salsa - so overpowering.

A minute or two less cooking, it would have been fabulous.

Right - trifle.

Yeah. Good.

For her dessert, Aggie has made a boozy trifle with banana slices

and topped with a toasted oat brittle.

I don't think it tastes as bad as it looks,

in a funny sort of way.

It's not too bad as trifles go.

I think having put all the component bits on my spoon and eaten it,

the flavours, actually, are really nice.

Last to face the cookery judges is Margi.

Margi's first course is an Italian Job cherry tomato soup.

How are you doing on your fish pies? I just want to get it in the oven.

Nice.

You don't have to give them too much, you know.

You've got two minutes left.

I hope they've still got a good appetite left.

Hi, girls. Hello.

Margi's starter is the Italian Job tomato soup,

served with grated Parmesan cheese and croutons.

I think it's the correct consistency.

Nice balance of flavours and I like- the garnish of cheese on the top.

I find this rather pleasant. There's a very good base flavour.

A really nice dish.

Margi, fish pies - do you need to put your oven up?

Or bring them up a shelf? I'll bring them up a shelf.

And don't forget your dessert, mate.

I don't really know what Marianna fish pie is, do you? No.

It might be that it's one of her friends

or it's someone who's given her that recipe.

You have got about eight minutes left to serve your main course. OK, thank you.

Well done, Margi. Thank you. Do you- think they're hot in the middle?

Pardon? Do you think your fish pies- are hot in the middle?

Yes, I think so.

Well, a bit late now, mate, because you're serving. Let's go.

I'm losing the plot, now. No, you're not. It's good. Come on.

Well done. Thanks.

Tell them they've got peas to come. Yes, I will.

Thank you, ladies. This is Marianna fish pie.

For her main course, Margi has made- Marianna's fish pie,

served with peas.

Slightly more seasoning in the potato, perhaps?

I agree about the seasoning, and maybe the fish is a little overcooked.

If we're looking for a high standard of presentation,

she should have piped the potato on the top

and then given it a nice egg wash to give it a really crispy topping.

The thing is it's her mum's pie. It's her mum's.

And her mum would have just put it on as she has.

She has been true to the recipe. She has.

Margi's dessert consists of cream, raspberries, whisky and oats.

I don't think the cream's whipped enough.

It's far too sloppy.

It's what it is. It's just someberries and some cream and whisky,

which is what we thought it was going to be.

It's been an interesting day

becausethey have all put themselves under a lot of pressure.

I don't think everybody today achieved those goals.

We've got to be sure that whoever we put through today

has the ability to maybe win this competition.

We have to make a decision.

A tough competition and an extraordinary week

and you three have fought really hard.

Today was a real challenge.

We have to look at you three

and think about the potential

and really, who has the ability to win MasterChef.

Because it comes down to that. We have made our decision.

The first person leaving the competition...

is Margi.

Sorry, Margi. OK.

You

You can

You can see

You can see more from celebrity celebrity on next week's show.

Right it is time to answer some of your foodie questions -- Celebrity

MasterChef. Andrew from north Wales is there,

what is your question for us? have five kilos of frozen dam sons

in my freezer and I don't know what to do with them.

You want to make a nice red wine spiced syrup. Store them for months

and it will be lovely with a nice pate.

He can make a dam son gin, too. That will be nice for next winter.

That is right. We will be round to his house! What dish would you like

to see at the end of the show? Definitely food heaven.

Cheryl, what is your question, you are from West Wales? Yes, I am. I

don't know how to cook lamb fillets. It is a fantastic cut of meat. It

require as lot of time to cook. The best is to stew it or even to boil

Something like an Irish stew? a lot of boiling in it.

Lancashire hotpot is a gad one for that one. What dish would you like

to see at the end of the show? Definitely food heaven.

Charley, what is your question for us? I have some shells of clams.

The thing is to mac a sandwich of it. Just open it, steamed slightly,

and make a sandwich with it. I was not expecting that one! It

sounds good to me. What dish would you like to see at the end of the

show? Definitely food hell! Donna from London. What is your question

for us? I have fresh herring, I don't know how to cook them.

That is difficult to get. There is a herring season in

Scotland. We like to flour them in oatmeal with bread uming and pan

fry them in butter. Lovely. What dish would you like to

see at the end of the show? Delve food heaven. And Marina, what is

your question? My niece has asked me to make a banoffi pie for her

and 30 of her closest friends. I am wondering what the best recipe is.

For 30 people, I would do it on a tray. Slightly different, make a

shortbread base, and don't bake that, take the shortbread and dice

up bananas, and or slice them. Take the banoffi, which you can buy in a

can. Spread that over the top and make a crumble. Sprinkle it over

the top. Bake it for 40 minutes, allow it to cool and Serb with a

spoonful of vanilla ice-cream, but do it in a tray, you can prepare it

now and get it started now. It will last.

What dish would you like to see at the end of the show? Definitely

food heaven. Right, there you go. Thank you for

the calls it is the omelette challenge now.

Pierre, your first go at this, who would you like to beat? I don't

know. As long as it is a nice omelette. I am pleased.

So am ie. The usual rules apply. Let's put the clock ons the screens.

A three- egg omelette, cooked as fast as you can. Three, two, one,

go! Did you ever make an omelette at La Tante Claire? Yes, it got

sent back! It was a customer that came two or three time as week, but

I have never seen you concentrate so much! Pretty good. Two that I

can eat for the first time ever in about five years! I'm not going to

send this one back! That looks great.

Exactly. Did you think I would beat him? He was too nice, he let me win.

Pretty good. Better than the England football

team? Both good omelettes. It is a better omelette than last

time, but you did it in over 46 seconds.

Pierre... You are good enough to be on our board. I'm not sending it

back, even if it was not. You did it in just over 45 seconds. It sits

you there. Right, will Aled get his idea of

food heaven or food hell? The chefs in the studio will takes mare minds

up while you enjoy a little Sport Relief 2012 treat. Last night they

raised a �51 million for charity. As part of the fun we held a

special Celebrity Omelette Challenge.

In case you missed it, here it is I'm in Watford, at the HQ

But for some of the players, they face their ultimate test today -

it's the Saturday Kitchen Sport Relief Omelette Challenge.

Theo Walcott is lightning quick with a football,

but will he be as fast with an omelette pan?

Glen Johnson - a no-nonsense defender,

but can he tackle this basic recipe?

Robert Green - unbeatable in goal,

but will he be able to beat those eggs into shape?

And Scott Parker - a natural leader on the pitch,

but can he take command at the hobs?

OK, guys, thanks for joining us.

The rules of the game are very simple.

A three-egg omelette, cooked as fast as you can.

The clock stops when the omelette hits the plate,

it starts when I blow the whistle.

This is two semi-finals to start off with,

Scott Parker, Glen Johnson, I want you to go first.

and then a final, the winner of which will win this coveted prize -

the Saturday Kitchen Sport Relief Omelette Challenge trophy.

Scott Parker, Glen Johnson, I want you to go first.

Robert Green, Theo Walcott, you're second.

Are you feeling confident? No. No?

When was the last time you made an omelette.

This is the first time, mate. Right, OK. Scott, what about you?

You're looking confident. Yeah, looks... Yeah, not really. No!

Right, three eggs. Be careful of the shells. Are you ready?

Three, two, one...

WHISTLE

There's a lot of shell in that. There's a bit of shell in it.

You're done, you're done, you're done, go, go, go!

Bit of this, now, a touch of that. A bit of this.

He's chucked a bit of salt in! Why is the butter going brown?!

Don't go too hard on it, just gently, gently.

It's looking good for your first omelette, though.

Remember, it's got to be a cooked omelette.

Glen, I think that's dead, you can put it on the plate, now.

I need a spatula!

There you go.

Yeah, well, it's not bad.

GONG

APPLAUSE

This is where we get to taste these things.

How do you feel about this, do you think you could have improved it?

Yeah, just a bit.

Quite a lot of salt, isn't it? Right, let's have a look on here.

This is the first omelette I've ever tasted

that burnt on the outside and raw in the middle.

Scott Parker, you did it in one minute, ten seconds.

Glen Johnson, you did it in one minute...and one second.

Which means you go through to the final.

I'll take that. Take that one.

When was the last time you made an omelette? Erm, about a week ago.

Not a good start, there, Theo, is it?

No, it's not great, it's not great.

Get it in the pan, Theo. I don't want to yet. That's not working.

A bit of cheese on there to tempt the judge?

Oh, we've got an omelette there. That's it.

GONG

It's done.

Shall we taste this one first?

Tastes really good as well, quite nutty.

With the cheese in there it tastes not too bad, nicely seasoned.

Theo Walcott, quick on your feet,

not so quick with your hands, are you? No, no.

1.25.

Robert, I think in the final you might have to speed up,

but you are through,

you did it in one minute, 12 seconds.

Still, pretty respectable time. So there you have it.

The final, Robert Green versus Glen- Johnson. Let the battle commence.

OK, guys, this is it, this is the final.

Glen Johnson and Robert Green, over here, let's go for it now.

Three, two, one...

WHISTLE

You're getting quicker now you're on your second one.

I'm used to this.

Swirl the butter around the pan, get it in as quickly as possible.

Swirl it around, stop it from sticking, straight in.

This is the thing. Both level pegging at this point.

Have you just switched his gas off?

THEY LAUGH

You just switched his gas off!

I don't mind foul play, but turning- his heat off is another thing.

That's it, I still think you can beat him, just draw the eggs away.

GONG

A bit of a round of applause, there. Two decent omelettes.

APPLAUSE

This is a pretty good omelette. Better than your first attempt.

Could do with a little bit more seasoning.

Glen. Choose a good bit. It all looks pretty good to me.

Unfortunately, what you did was inexcusable, with the gas,

so for that, you're getting a straight red.

A straight red for that, which means our winner,

with a time of one minute, 25 seconds, you are the winner

Glen Johnson, you are our champion.

APPLAUSE

How does it feel to win a competition such as this,

and to win something as exclusive

as our trophy that you are holding there?

It's fantastic.

It's the first trophy I've ever won cooking an omelette,

so I'm over the moon.

Commiserations, Robert. Commiserations to our runners-up.

But congratulations, ladies and gentlemen, go to Glen Johnson.

Great

Great stuff.

Great stuff. You

Great stuff. You can see high lights from the entire Sport Relief

2012 show on BBC One at 3.15pm. The Sport Relief 2012 Mile takes place

tomorrow. All of the details are on the website:

It make as huge difference to people's lives. Do get involved. It

is time to find out if Aled is facing food heaven or food hell.

They have made up their minds here. It could be roast fore rib of beef,

it could be warm anchovade with radishes, Caesar salad and deep-

fried anchovies. What do you think that they have decided? I hope that

they have again for the beef it was never in the chance that these were

going to win against roast beef. So, there you go,-1, roast fore rib of

beef. If you can do the cabbage, Pierre, that would be great. This

is a forerib of beef, but what it is, is a long horning cattle. So

this is different... It looks fantastic.

This is from the prime Scottish Borders.

This is a forerib of beef. It is enough for me and you. That is

about it. Don't know what the rest of them are having. We steel off.

-- we steal off first of all. Now can you make me the Yorkshire

puddings, please? Using the bowl that Pierre has nicked! So,

Yorkshire puddings, eight ounces of flour, eight eggs and 600 mls of

milk. So throw the eggs in, throw it all in together. So the idea

with the beef, steal off. This is a forerib. This sits on the top part

here and the sirloin comes off it and comes down from there.

It smells good. It smells good.

It does. Sale it off like that. Then put lots of salt over the top.

bone in it, it cooks quicker. It will take about two hours for it

to cook. The cabbage, we have water, butter, in a pan that will be nice.

The batter, that is all mixed together. Salt in there and then we

leave it. Always by hand you whisk it. The

secret with the Yorkshire pudding batter is to place it in the fridge.

How long. I would leave it in there overnight.

Ideally, for two hours. This kitschen is working well?

is doing OK. We could run a restaurant, the three of us! Now

the pan should sizzle when you place this in. You can see it

sizzling. Now, the Yorkshire pudding mixture

is in. Mixed a little bit by hand with it sizzling, that is what you

want. As it cooks around the edge, it will cause it to rise.

It has more eggs? It does. I cook it slightly differently. I cook it

high, then reduce it down so, it is not too dry.

This is a family recipe? This is. I think that Yorkshire puddings is

French! Come on, chef! Woo book was that? Now, the carrots are cooking

nicely. You have to say, this is better

than anchovy. You don't have to tell me.

The peas can go in. The carrots in a bowl with butter. I was going to

take the carrots out first, but you have mixed it all together.

The idea of the Yorkshire puddings, they go in a hot even, 200 degrees,

20 minutes, turn the temperature down and cook them for another ten

minutes at about 100 degrees lower. So you are drying them out. What

you end up with is proper Yorkshire puddings like these. They are soft

in the middle, but keeping the shape around the edge.

Are we only getting four? It's the start of it. Right, the beef.

What I will do is I take the beef here. The peas come off. They go in

there with a little bit of butter. Take the oil. U use this oil for

the roast po -- you can use this oil for the roast potatoes. To

which we then take some of the fat off like that. We are going to

drain it on to a tray. Hopefully we have somewhere to put

this in there. Take the sauce from the pan and put

it in the tray. The potatoes you par-boil them and pop them in the

pan with the beef. You an use dripping. So, it is a really

healthy Sunday lunch! Right, now we plate this up.

So, you get the beef... See, I would put the whole chop on, yes.

Look at that. That looks great. Roast beef... We have some of this

cabbage. Quick to check the seasoning.

Hmm! A few peas. You are lucky, you are on TV!

me about it! He's not coming back now! A few potatoes and don't put

horseradish on it, you will ruin it. Now, look at that. Here is our

gravy. Or as the French call it a jus.

Here is proper gravy. I don't think he is going to share

that. There you go. You get to dive into

that. There are your knives and forks.

Dive in. Thank you, boss.

All being very polite. That's mine, thank you! See you

later! That's the best bit over there.

To go with this Tim has chosen another great wine.

It is Domaine de La Meynard Plan de Dieu. A Cotes du Rhone Villages,

2010 vintage. Priced at �7.99. Happy with that? Fantastic. Really

good. I think with the beef, try not to

cook it too rare. Too rare is not good. Medium rare.

That is a forerib. If you are cooking sirloin it will cook

quicker. The foreribs are more dense.

I love the crisp which -- crispy bit.