24/05/2014 Saturday Kitchen

Good morning! I hope you're hungry as we've got 90 minutes of stunning

seasonal food coming right up. This is Saturday Kitchen Live. Welcome to

the show! With me in the studio today are two of the country's most

exciting chefs. First, the man flying the flag for Birmingham with

his unique Michelin starred food. It's Glynn Purnell. Next to him is

someone very close to a great friend of the show, Jason Atherton. He's

the Michelin starred mastermind behind Jason's London restaurant,

Social Eating House. Making his debut with us on Saturday Kitchen,

it's Paul Hood. Good morning to you both. Glynn, you are cooking first,

what are you making? I am doing chicken thighs with pea custard.

All going well until you get to the custard! This is making it rich and

a little sweeter to go with the crispy thighs. You will love it.

Paul, follow that, what are you making? I am making a cod with

mustard crust and asparagus. That has hard-boiled eggs, with

capons. It is really a simple dish, whether

you break it down. Yes, really easy to do, all in season and lots of

textures. So that's two very interesting

dishes to look forward to and we've got our line-up of fantastic foodie

films from the BBC archive as well. Including portions from Rick Stein,

Celebrity Masterchef and the Two Greedy Italians, Gennaro Contaldo

and Antonio Carluccio. Now, our special guest today is best known

for playing PC Joe Mason in the huge Sunday night drama series,

Heartbeat. He's no longer patrolling the Yorkshire Dales but is walking

the wards of Holby City as Dr. Raff Di Lucca. Welcome to Saturday

Kitchen, It's Joe McFadden. You said earlier, you were scared to follow

on after Henry Winkler! You said you went for one of his parts in Happy

Day Days the musical? I did. I obviously was not good enough.

I believe that the boy that got it is very good.

You have done theatre, we will talk about that. You are busy with Holby

City. A great story line coming up. Now, of course, at the end of

today's programme I'll cook either food heaven or food hell for Joe.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. Food heaven is steak

for me. I really don't like gooseberries or

mackerel. Don't combine the two to make it

doubly horrible. So it's either steak or

gooseberries. For food heaven, I've got something that would be great to

cook outside this weekend. The steak is seared on a hot griddle then

topped with a brioche and parsley crumb. It's served with griddled

tomatoes along with a green salad dressed in honey and balsamic

vinegar. Or Joe could be having his food hell, gooseberries which I am

going to pair with another thing I know Joe is not too keen on,

mackerel. The gooseberries are cooked in lemon juice and vinegar

with raisins and sugar and lots of other things to make a spicy

chutney. It's served with smoked mackerel fish cakes and a celery and

watercress salad. I hate raisins as well! You'll have to wait until the

end of the show to find out which one he gets. If you'd like the

chance to ask a question to any of our chefs today 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 Joe to

face either food heaven or food hell. Feeling hungry? A little bit.

Well, let's get cooking. Starting off today, it is the very quiet and

reserved, Yummy Brummy. So, what are we doing, then? Thighs.

I have been a thigh man in the past. Yourself? Great.

A great taste. Well we have taken the bone out. I

will put them into a dry pan. Hot. With the lid on top of it.

If you want to start blanching the peas. We are going to make a pea

custard. Pea custard? Yes. In here? Straight there and then we

blend them into a puree. I will do the eggs.

What else? So, fresh peas, the raw peas give it texture and then the

sweet cooked peas to go alongside it.

Where do you get the ideas from? The menu is unusual at your place? I

like to cook personal stuff. I mean, custard is fantastic. So with peas

it is even better. But don't put it on the pudding.

With the eggs, it is thickened and this is a little old fashioned. But

I am using vanilla. It gives another dimension with the fatty chicken

thighs. In with the pea salad I add a little ginger and curry spice to

bring out the safery flavour to go with the sweetness.

The ideas of yous, you have put them down in a new book. Not just the

ideas for the recipes but stories to go with it as well? I wanted to

write a book. Firstly, I had to learn how to write. We got that out

of the way. You are not kidding, when you write

a book you are supposed to put it on a computer, you did it with paper

and pencil? Yes, when the editor said I had to write a book, I

thought I would have to fax it to them. But I am doing it old school.

It is called Crack Cracking Eggs and Pig's Tails. It is about the way

that I have put the recipes together. It is about being brought

up in Birmingham, being brought up on a council estate and watching

Pink Floyd and hopefully it has a bit of personality.

Great. So, we have the thicken thighs, we

tip the fat off. I put that lid on top to keep it flat to help with the

crispy skin. There is cream ready for the puree.

Then we have the spices to go with the pea salad that you are doing. A

little bit of marjoram, that is here.

With this being the first cook book, I take it you are spending your

entire life now going around the book shops in Birmingham, moving

Jamie Oliver from number one. I like the way you said that.

Swap the books to number one, take a picture and put it back! We all do

it! Well, I am also at the Good Food Show in Birmingham.

This is the summer one? Ewhy. It is fantastic.

Obviously we have the Flower show too.

Yes, that is fantastic and as you know, I am a keen gardener.

Right, what do you want me to do? The salad one? Yes. We will blast

this up. This is the puree for the custard.

They can that for me. Nothing else in it? No, that is it.

That is going to be added together with a little cream, eggs, sugar and

vanilla. There is marjoram in there.

And here we have frozen and fresh peas.

Then the shallots? Yes. Also, we season that with the ginger

an the curry powder. -- and the curry powder.

So, in there is cream? Cream with a little seasoning and the pea puree.

We bring that up to the temperature. This is for our custard now. We have

the savoury peas with the salt, a little pinch of pepper. In with the

salad I have the two spices. The eggs and the sugar with the vanilla.

Remember if you'd like to put a question to either Glynn or Paul

then call us now on: Calls are charged at your standard network

rate. So two different types of peas with the frozen ones and the raw

fresh ones? Yes. They can be bitter, the fresh ones.

This will help to compliment the sweet frozen ones. The puree is in

there. Whisk in the eggs. Back on to the stove. Just like a custard.

It is. You put sugar in there? Yes, a little, just to help the legs

along. The thighs there, they are cooked. The fat is there to dress

the salad. If you want to cook some pea shoots,

please. This recipe is in the book. The book

is a crossover, recipe recipes that you can cook at home. This is

simple. And with the stories in it as well? Yes. The pictures are

colourful and some of the stories are just as colourful as the

pictures, James. So I will just pre-warn people about that! Yes! Are

you serving this cold? You can serve it cold or hot. We are serving it

cold today. Another tip, always season the meat

after it is cooked. But if you crush a chicken stock powder, and dust it

on the skin it is fantastic. Before you cook it? Or after. Just

dusted on like a seasoning. A little bit of spice on there as

well. I was expecting... I mean this guy

boxes as well, are you retired from that now? I am retired.

You took it seriously? I did. Steve Collins is a good friend of mine. We

did a charity fight even, we raised money for it.

It was great boxing for a while. But I think I am hanging my gloves up

now. Are you retired now? I think so, I am too good-looking. Well, my

mum says so! Right, so here we have the pea custard there. Then the

peas, the thicken thighs with the crispy skin. That is cooked all the

way through with the skin side down? Yes.

It has a fantastic crust. How long were they in the oven for?

A good 20 minutes. You can overcook it but you want the crispy skin. And

with the sweetness of the peas as well.

A few shoots on there. It is a lovely starter.

That is the Michelin star touch! All of this chicken fat we saved from

the pan, you can drizzle it around. And a little bit of ginger? Yes it

is a little more aromatic than the pepper.

It looks great. Tell us what it is... Chicken thighs with pea

custard. Now you know! It looks great. So, I

am sure it will taste great as well but pea custard.

Is it a first for you? It is a first for me! A first for you as well?

Totally. And made the same way? Yes. It is

something a little different. Something challenging as well.

And using the two different types of peas, it gives it a new texture?

Yes. Happy with that? Very good.

We need some wine to go with this. Our wine expert, Olly Smith has been

down to the Chelsea Flower Show this week. So let's see if he managed to

tear himself away from the flowers and find some great wine to go with

Glynn's glorious chicken. Great Britain is in bloom. I have come

here to petal central, the Chelsea Flower Show, to celebrate all things

that grow in root and vine. Time for a nosey around. Morning... Wow!

Giddy with fragrance, it is time to hit the shops. With the champion

chicken and pea custard, you may be tempted to ruffle a few feathers by

selecting a blend of admirability. Such as this, the Bernard Series. It

is a stunning wine. But with the dish, the freshness of the peas

calls for a fruity vibrance. I am selecting a dazzling beauty from New

Zealand. Be hold, Finest Awatere Valley Pinot Grigio 2012. Flash

dance! Pinot Grigio, known in its richer form as Pinot Gris, is known

in the mass market. It has wide appeal. However, planters in New

Zealand are on the rampage, thanks to pot thes like this one it has so

much fruit. The pear is the size of a space hopper. And the grape there

is known for its concentrated flavour. Fruity boosters. The

biggest flavour in the dish is the pea custard, thanks to the vanilla

and the sugar. For that you need a wine with lively vibrance. This

delivers the dose. Then the chicken, you need weight and texture in the

wine to balance. Thanks to the warm end to the 2012 vintage, this wine

has the perfect level of succulence. Finally, the fresh peas, with this

zesty character from New Zealand, it tickles a treat. Glvment lynn, here

is to your champion chicken, cheers! Cheers indeed, this is fantastic!

This is a good one. It is great.

It is a great bargain. I think it is fantastic. With the

pea it is is great. Nice and fresh? Yes.

Happy with that? It is disappearing rapidly! Coming up, Paul has a

superb sounding fish dish to share with us. Remind us what you're

making today Paul? Cod a la polonaise with asparagus and

cauliflower. Nice and simple as well. And you can

ask these two a question if you call this number: Standard call charges

do apply of course. Right, it's time to hook up with Rick Stein. We're

joining him on a vintage series from 20 years ago where he travelled

around the British coastline discovering all the incredible

seafood that's near our shores. Today he's in Hastings and he's got

one of my favourite fish in his sights, Dover Sole. Take a look. Now

we move to Hastings. Here they have great small catches, like so many

places along the south coast. Fish like place, flounder, mullet,

mackerel, bass. You name it but all per feckly fresh. But above all,

what they catch off this coast is Dover sole. I know a classic way

that Michelle would approve of... First take off the outside fins,

then nip the end by the tail and pull off the skin it is very

satisfying the way it comes off. Then you butter a baking dish. Add a

couple of these plump soles, about a pound each. Now add sea salt and

cayenne pepper to sharpen it up. Then as it is a British dish, lots

of mace. It is so English. And lots of double cream.

Then into the oven for about 25 minutes.

When you take it out it is all nice and brown and bubbling and crusty.

That is ready for serving. Dover soles are at their best in

April but they are good throughout the summer months, too. The cream,

there is a lot of it but it is an old British recipe, it really makes

the fish nice and moist. I think that the cream is OK. With lemon

juice you can cut the richness with lots of parsley that you stir in at

the last-minute. It is like so much British cookery, simple and

satisfying. I do think it brings out the best in a Dover sole.

The local fishermen of Hastings invited me to one of their garden

parties. It was great fun. They were frying up all of these fish,

Gunnerards, dabs and slip soles, it was nice to see them serving fish at

the cheaper end of the market. And all beautifully fresh.

We don't mind cooking but when you have the boss here it is a little

more difficult. The dabs you have to cut up and then take off the bone.

Sometimes people think dabs are boring but they are beautiful out of

the sea this morning. And cooked like this, with flour and olive oil,

salt and pepper. And a nice day! Is there anybody

watching the programme, who could not say they would not love to eat

this. If they didn't, they would be mad,

OK? It really does make a change from sausages and burgers and

undercooked chicken! Just simple fresh, inexpensive fish like

gurnard. Look at that red gurnard. One of the

most underrated fish in the sea. In France it is a revered fish with

lovely meaty fillets to it. It has the taste of almost the

Mediterranean about it. It looks Mediterranean. Bur they are really

common mere here. And this dish brings out the best in

a gurnard. It is pan fried fillets of gurnard with the saffron

potatoes. Take the olive oil and get it hot in a pan to hold stock. Then

add whole cloves of garlic. Don't peel them. It is better if you

don't. Then the Greek oregano with the hot pungent flavour. Then add a

good quantity of wine. Half a wine glass of dry white wine. Let it boil

up hard and bubble up until it has almost gone. Then add the leeks,

washed and finally chopped. Turn them over in the olive oil. Now the

potatoes, sliced. Pour them in with good stock. Either fish stock or

chicken stock. Chicken stock is easier to get hold of. Bring it to

the boil then add a good pinch of saffron but don't overdo it. Then it

tastes of TCP, bleachy. Then the fish. Cook them in a pan with olive

oil skin side down and then turn them over. The way that they fry, it

is so attractive. There is your fish. I forgot to say, season them

on both sides with salt and pepper. Now the really interesting part of

the dish. I have based this on a bouillabaisse but without the fuss.

What you need is some roux. It is made with a markan or north African

chilli piece called harissa. Put it in a bowl and add some of

your hot stock. Then pour the roux and the stock back into the bowl and

stir it through. That is it made. Serve it in a deep dish with the

fillets of fish on top. Finished with tiny capers that are salty and

sharp and a little bit of fresh chopped oregano. It is just

fantastic. The thing about gurnard, it never creases to amaze me but put

a fillet of gurnard against the bass, cooked in the same way, the

sea bass costs as much as ?8 for a pound. This gurnard is pennies. It

is cheap as chips! If you taste them, which would you prefer? I

guarantee a lot would prefer the gurnard. I love bass, don't get me

wrong but then there is this gurnard used for lobster bait. It is

ludicrous! And you should all take Rick's advice and try something

different the next time you are at the fishmongers.

But it's not just the fish that's good in this country. To tie in with

Rick's trip round the Britain's coasts we're going to show case some

other Great British ingredients over the next few weeks as well I've got

a lovely one to show you now. It's a cheese called Ogleshield and it's

made in Somerset. It is made by the famous Montgomerie brothers.

They have a Jersey heard. It's great to cook with and I'm

going to show you a very simple way to turn it into a tasty lunchtime

snack. You can't beat cheese on toast! I will cook it with a simple

apple chutney. These are eating apples rather than cooking apples.

You can do it with pram less but it needs to cook longer.

We are making this quickly. Peel them if you wish but I will

speed up the process. So in the pan we throw in the sugar and the apples

and then the vinegar. Straight in. A pinch of sugar, salt, a little

chilli... That fire it is up. Cook it until soft and blitz it. That is

the simple bit going on to the toast. Some sourdough that you can

put it with as well. This will be charred with the Ogleshield.

So, life is good for you. You have a great story line at the moment.

There is not a lot to give away. It is all a bit secretive! We don't

cook very much in advance. So I don't know very much.

Do you get a say in the script? No, they have an amazing team of writers

and medical staff. They are constantly coming up with new

things. New ailments, new medicines, so no. They are open to ideas but

whether or not they would take notice of those is another thing.

It must be great as an actor to get into a role like that? They send you

away? I saw open-heart surgery. It was fascinating. To see a heart

beating in front of you, they slow it down and stop it, it was amazing.

You don't know how you will react but it is great. You feel a little

like a phoney as you are there, doing this, taking a spleen out,

thinking no-one will believe I can do that but it is such a great team.

What do the doctors think of it? I know a doctor, he watches it to see

where they are going wrong and what they are doing wrong... Just watch

this! Some of them say that would not happen that way but we are not

making a documentary, it is a drama. There is some artistic licence going

on. It has to be. But they still go to great lengths to make it

realistic as there will be letters. There will be. We get lots of

letters. But other things that people have seen you on, Heartbeat

in 2007? It want for 18 years, I managed to finish it off in two! I'm

sure it was not all my fun. And I've been in your part of the world.

That was funny, you were saying that the cast were sad when it came off

air. The fans were. But the locals weren't? I was a

local. It was filmed near where I went to school. We used to get a lot

of American tourists, the ones with big white trainers and sun caps on.

They would walk into your house! Just walk straight in! I know. You

can see why they are annoyed. You move to a beautiful part of the

world, remote, then the bus loads of tourists come over to see the show

being filmed. So not a lot of tears from the people in the village.

I did a couple of years on it, that is all that character ever did.

So, I wasn't too devastated about it. But sad for the fans.

But acting has been in your blood. You were in Taggart at the age of

12? I was. Did you drama teacher help you get

that? I had a lovely drama teacher, she would pester director directors

and say how amazing we were. So from that, that is how that came about.

You toured with the National Theatre of Scotland? I was up there a couple

of years ago. I did a play up there. I was touring.

So, busy, then? Yes. Let me recap what is happening here.

This is the apple chutney. It is just blitzed. Very quick. Then

we take this lovely Ogleshield. I know, glvment lynn you used to put

this on the cheese board? Yes, I have it on the cheese board --

Glynn. Using the Jersey cows, you get that

lovely colour. They have been making cheese for 100

years. Is it easy to get hold of? Yes, you

can get it, you just have to look out for it.

Now, we stick that on there and put it in the oven. Now we make a

saladed to go with it. It is normal pickled onions that we

pop in there. I am breaking them up with a fork and making a salad with

it as well. OK, nice and easy.

The part that you are playing in Holby City, do you film that weekly?

You say you do not know the script in advance? It is Monday to Friday.

We do not do weekends, that is great. It is why I am here. It is

good fun. They film it in Elstree. So I am north London, it is handy.

After trapsing around the country touring it is nice to be home.

You say home but you came to London quite a long time ago? I have been

down here for 15 years but Scotland is my spiritual home.

Now I have a little bit of pickled beetroot to go with the salad. That

goes in there. Dressed with the rapeseed oil.

I wish it was like the Ogleshield, more of it. It is fantastic.

Then we take the cheese. It melts so well this stuff.

It smells amazing. There you go.

So to recap it is made out of Jersey cow's milk.

And the texture, it has a lovely texture when it melts.

It has. It is cheddar style. It has a semisoft texture, with the

stringiness when you pull it away. And that is it. You have the pickled

onions that you buy and the chutney underneath. There you go.

It smells amazing. Best of luck with what you are doing

on Holby City. Thank you very much.

So, the chutney with it, it will be a little hot. The chutney is simple

with vinegar, sugar, chilli and apples, cooked down and blitzed up.

Lovely. So what will I be cooking for Joe at

the END of the show? It could be his food heaven, steak. The steak is

seared on a hot griddle then topped with a brioche and parsley crumb.

It's served with grilled tomatoes and a green salad dressed in honey

and balsamic vinegar. Or Joe could be facing food hell, gooseberries.

The fruit are cooked in lemon juice and vinegar with raisins, sugar and

a few other things to make a tangy chutney. It's served with smoked

mackerel fishcakes and a celery and watercress salad. Some of our

viewers and the chefs in the studio get to decide Joe's fate today. But

you'll have to wait until the end of the show to see the final result.

Right, let's find out what happened when the current Celebrity

Masterchef hopefuls Les Dennis, Matthew Hoggard

Welcome. You're not just cooking for John and

I today, we have invited three special guest judges. People that

understand MasterChef because they were in it, in fact two of them

actually won the competition. At the end of today, one of you will

be leaving the competition. Ladies and gentlemen, let's cook.

The contestants have one hour and 15 minutes to cook a two-course meal.

They're going to have to impress three exceptional finalists who have

come before them. If something is undercooked, that is

not good enough. If something is overcooked, that is not good enough.

I want to get a sense that they want it. That they are hungry for it,

that they are taking this seriously. I just want to see some nice food. I

want to see that someone has thought and cared about what they have done

today. Tell us what you are cooking for us?

Warm salad of black pudding on a caramelised apple, caramelised in

lots of Calvados, topped with a soft poached egg. Then cod with a parsley

crust, on a bed of mashed potato and carrots.

It is very adventurous, Les. I hope you are pleased with it.

I am really looking forward to this. Hope you can do some good food.

Thank you. Tell me what the dishes are?

Vegetable Jambalaya and then a pudding.

Are you nuts? Strawberries and prawns? Yeah! There may be a good

reason I have never seen this combination.

It is a sauce. It has depth. And the other dishes? Honey and

laugh and ander creme Powellaway. A tricky menu, prawns and

strawberries and creme Powellaway, Speech, you are pushing yourself.

I want to be seen as being very good. I want to push myself.

Time flies when you are having fun. Half an hour left. Matthew, excuse

me but by the looks of your ingredients we are off to a nation

far away? Yes, we are off to Asia. What are the two dishes? We have

scallops and king prawns on a bed of mango salsa and pan fried duck

breast with stir-fry and an orange and sesame sauce.

What about the presentation? Arty party is not my strong suit but

hopefully I can put it into a presentation that the judges will

like. Les, eight minutes before the first

course. So, Les's starter, warm black

pudding, with pancetta, with a poached egg and a warm salad. I

think he is taking a big risk as it is a warm salad.

Breathe, Les, breathe! I am, just. I like this, Les, I really do, mate.

A nice dish. Thank you.

I am impressed, Les. Well done, mate.

Go on, mate. Well done. Very well done. Good afternoon.

Hello! What you have here is a warm salad of black pudding on

caramelised apple. Some pancetta on a bed of rocket with a French

dressing and a soft poached egg on top.

Thank you very much, Les. Thank you. Enjoy.

The smells are fantastic. It makes me want to eat it.

I am worried having seen an egg on top of an apple that it will not

work, than when I read it on the menu.

Let's hope it tastes great. Poached egg and apple does not work

it is a weird combination. I like it more than you. I like the

dressing. It cuts through nicely. You get the earthiness from the

black pudding. I have to say he has me. I love the combination of the

apple, the bacon, the black pudding and for me you cannot cook a

beautifully cooked poached egg. I love it. I think it is fantastic.

Well done, Les. Les, well done, you have 15 minutes

to get the main out. Cod fillet with parsley sauce,

served on a bed of mashed potatoes and carrots My worry is that I think

that could be bland. The final minute, Les.

Breathe, Les, breathe, breathe, breathe! Come on, mate.

Carrots and sauce! Just the sauce to go now? You are two minutes over,

two minutes over. Now you can go. Good. The plate look as little bare.

Sorry it is a little late. Guys what you have is sustainable

cod fillet on a bed of mashed potato, the cod has a parsley crust,

with the carrots. Enjoy.

You can clearly see he thought about the plate and how he presented it.

He gets points for that from me. Yes.

The fish is cooked brilliantly. I think that everything is a little

underseasoned, so the dish lacks punch. I agree it is a lack of

seasoning, I would have loved a hint more lemon in the sauce. But the

king of the dish is the parsley crust.

I think at this stage he has done really well. Really well.

Nice work, Les, and you can see how the other two get on in about 20

minutes. Still to come this morning on Saturday Kitchen Live. The Two

Greedy Italians have reached the Amalfi coast in their tour around

Italy. After catching up with old friends Gennaro takes Antonio to

make fresh pasta with some female relatives. With both Glynn and Paul

holding coveted Michelin stars they'll be some serious

EGGs-plaining to do back in their kitchens if they don't turn in two

CRACKING performances in today's Saturday Kitchen omelette challenge.

But they are going to need more than Michelin stars if they're going to

BEAT that remarkable time of 17.52 seconds set by Paul Rankin. You can

see how they do, live, a little later on. Eight years! And will Joe

be facing food heaven, seared steak topped with a brioche and parsley

crumb? Or his food hell, gooseberry chutney with mackerel fish cakes?

You can see what he ends up with at the end of the show. Right, cooking

next is the man at the helm of the Michelin starred restaurant, Social

Eating House. It's Paul Hood. It's your first time with us today. So

what are we making Paul? We are cooking fillet of cod with

Polonaise. We are getting on to the garnish in

a minute, I know you want to get on with the cooking but fire away. What

are we doing with it? Oil in the pan.

Just pan frying it? Yes. We have taken the skin off it. A little

seasoning. We cook it on the side that the skin was on. So skin side

down in the pan. Now, people in London will value

heard of your place, you and Jason's place. Poland Street Social came

first, this is a sister restaurant? Yes. I have been working with Jason

for eight years. We started talking about this three years ago after

Pollen Street opened. Since then it has gone from strength to strength.

Was it the right time, the right concept? Yes, the way that it has

turned out, the concept of fine dining in a simple environment.

It is good fun. It is an unusual mix. When you look

at fine dining you look at a quietish room. But your's is packed

out? It is buzzing. A lot of people in the room at one time. We sit

about 80 covers at once. And the drink, I know you are into

the cocktails but at this place, it is not just the drink menu, it is

what it is served in? We have a lot of guys working. We have the barman,

Gareth, with a lot of detail going into the bar on the top floor.

So, the cod is cooking, the cauliflower is sliced thinly and

added to the cream. Where do you get your inspiration?

Reading other menus, travelling, reading books, everywhere. Just

walking down the shops you can see something that you have not seen for

a while, it gives you inspiration. And your team.

The team help too? Yes, the whole company put everything into what we

do. Jason has the final say. But we work very closely with each other

and have done for years. You are cooking this asparagus in water and

butter? Yes with a little salt in there, please.

So the cauliflower puree, you have boiled that up with the cream? Yes.

A little milk in there as well. Then we have this puree that we have

here. Once it is cooked, it takes about

nine or ten minutes. Blend it until it is smooth and soft. Then season

it and taste it to make sure it is ready for serving.

The breadcrumbs you want me to do these. These are in duck fat? Yes.

It is different to doing them in butter. It is a deeper flavour.

We grat, e in hard-boiled eggs. Tell us about the garnish? It is

poll anyways. -- Polonaise. We did research on it and twisted it into a

restaurant dish. It is nice with. Polonaise to bring it in to the

classic cooking it is lovely to do with fish, it is a classic garnish.

It is classically served in Poland. We have just added a restaurant

twist to it. So, we have the herbs in there too,

chives and parsley. You are in a real mix of restaurants

in Central London. If you know the area, it is so Soho, and the area is

booming? We came there a year ago, we have annoyed a lot of people with

what we have done. We have taken Soho by storm.

Really? It is different to everywhere else? Well the buzz of

the place because of the bar upstairs and the kitchen down, the

kitchen is open so people watch us cook.

They get involved with the guys in the kitchen.

When you go there, there is a lot of thought that has gone into the menu

and the design, everything. It is very New York style. A bistro

feel to it. The buzz is created with that.

There is the cauliflower puree. What have you added to that? We have the

lemon zest, the chopped parsley, the chopped shivers. Nice and fresh.

A little bit of lemon juice. That is ready. The crumbs are ready.

I will take the fish out. Now, of course all of today's studio

recipes, including these from Paul are on the website go to:

bbc.co.uk/saturdaykitchen. The asparagus it ready.

Butter in the pan. The capers go in here.

So you are cooking this in butter, salt and... A little bit of butter!

We can get ready to garnish it up. How long does it take to implement a

new menu? There are so many different restaurants you are a part

of? We change it bit by bit. Never a whole menu change. It is too much

stress for the kitchen and the front of house. So we change the dish bit

by bit. We never go straight into it, we sit down and talk about it,

cook it three or four times before it goes on to the menu.

So. The cauliflower puree. That goes on to the plate.

Cool move, Paul. A little tap there. I am stealing that one.

That is the Michelin-starred touch. A smack on the bottom of the plate.

Great. The cod... Before you put it onnen

to the plate, add a little bit of Dijon mustard and with a brush... It

give it is a kick. -- it gives it a good kick to the

dish. This is probably one of the biggest selling cod dishes we have

ever had on. It will be after this, as well.

That is it. A nice garnish over the top.

So the chopped eggs, the gherkins, the cornichons. And finished with

the breadcrumbs. The capers, roasted in duck fat.

That look looks lovely. Finished with extra Virgin olive oil.

It looks very nice. There we have cod a la polonaise

with asparagus and cauliflower. In eight minutes done. As easy as

that! It is the way you stood back and went, wow! Dive into that.

The cauliflower puree, you want to really blitz it.

It is amazing. Right, we need some wine to go with

this. It is amazing.

Right, we need some wine So let's head back to the Chelsea Flower show

to find out what Olly Smith has chosen to go with Paul's perfect

cod? With Paul's creamy cod, you may be tempted to hook a bottle of

Grillo from Italy, glorious stuff. But with the asthma Gus, it can be

tricky to find a wine to match this dish.

I have gone for the Rabl Gruner Veltliner 2012. Tricky to say,

simple to sip! This is Austria's signature white grape variety. You

can find it luscious and rich or more like this one, easy and breezy

as an Alpine meadow. This particular example comes from classy Camtou,

made by a leading producer, Rabl. It is fantastic to see them making a

wine that is good value for money and you can find pretty much

everywhere. All for wine and wine for all! If you think about the tang

tangy garnish in the dish with the capers and the mustard, those are

intense flavours, you need a wine like this one to match the tang,

bursting with freshness. Then the cauliflower, you need win with

richness to match up to the texture and the balance. This has a perfect

level of concentration. And finally, the asparagus in the dish. It can be

tricky to pair with wine. Asparagus is in season. If you are enjoying it

at home, remember, its best friend is a glass like this one, Paul, here

is toior classy cod, cheers! Cheers indeed.

Mixed reaction, I am a fan of the grape but not this one. I know that

asparagus is difficult to match but a little too dry for me.

Very dry. 2-0. I like dry wine. It is

full-body. I liked it with the mustard. The

more you eat as you drink it, I think it starts to work. I'm on the

fence. It is not what you said two minutes

ago! I can't repeat what he said two minutes ago! Now, let's see what

happened when the remaining two Celebrity Masterchefs served their

food to the former finalists. Next up is Speech. Take a look. Are you

ready to go? I think so. Speech is making a vegetable dish

with prawns and a strawberry coulis. I think it will be one of those

things where it is either going to be utterly amazing or it will be

rank. I am worried. I love that. Speech, well done.

Off you go. Brilliant.

We have a bowl of sweet perfume. Don't even start, Wallace!

Strawberries with prawns! You are getting too old now. All of these

new ideas, they are leaving you behind, John. I'm down with the

kids. We have vegetable Jambalaya and that

is cooked with the prawns. A spicy strawberry sauce, it is spicy but I

like it. The prawns look good.

The rice, it looks very good. The wafts, the smells, I am genuinely

excited I'm Speechless! It is lovely.

Really lovely. I think that the prawns are ex-quitity. The sauce is

a revelation. And I love the vegetable Jambalaya. I have covered

myself in her sauce. I was so worried about the

strawberry coulis with Cajun but I have to say she has gotten away with

it. It is fantastic. Speech's dessert, honey with creme

Powellaway, that for me is beautiful with the LAVH ander. Thank I can't

wait for it. Hind laugh ander are subtle flavours, we have to taste

both without it overpowering. -- Honey and lavander are subtle

flavours. I want a crispy topping! Happy? Yes.

It looks like she has made it work to me.

We have a honey and lavander. Thank you very much.

Speech, we are not supposed to tell you but your prawns were awesome.

Well done. Thank you.

Now, the test, is there a crack, a crunch and can we taste honey and

lavander. I take that as a crack. Sadly it looks like scrambled egg.

But it could taste really nice. You can taste the honey and the

lavander. The combination is a lovely balance. It is a shape that

the brulee split. It could have been perfect How long have we got? Eight

minutes. Matthew's starter, scallops and king prawns in a Thai curry

sauce. I love the sound of that. Loving it.

They look good. We are happy.

Can I take them? Yes, please. Are you full yet? We saved ourselves

for you. Saved the best for last. Oh, hello! We have scallops on king

prawn with a spicy salsa. The plate looks great. The sauce

looks wishy-washy. Issues that I have with it, I am not convinced

that the scallop is going to be cooked.

Look. That is very, very undone. That is practically in the shell. It

is like chopped mango, onion and chili which with undercooked

scallops and a nicely cooked prawns. It reminds me of airline food.

Matthew's main, roasted duck breast with roast roasted sweet potatoes,

stir-fried vegetables. That is big on a plate.

How are you doing? Struggling to get everything out on time.

Is that the last thing to go on. Yes.

Well, you are on time. Well done, you.

For the main course you have pan fried breast of duck with roasted

sweet potatoes and a stir-fry with orange and sesame sauce.

Thank you very much. Mine looks great but I don't think I

have sauce on my plate. The duck tastes of nothing other

than chewing. I think he has forgotten to season the duck. Not

sure about the sweet potato. The vegetables lacking. All together a

bit disappointing. It is a little insipid. It is like

wall paper. .edible wall paper. I am upset. I think it is flavourless.

A pretty decent standard of food. Some odd combinations, strawberry

sauce with prawns, mango, lime with chilli and scallops and apple and

egg. Weird combinations. As you know, we can only take the

best cooks with us. One of you is leaving the competition.

We have made our decision. The contestant leaving us is...

Matthew. Cheers.

Bad luck Matthew. Next week all the remaining eight celebrities have to

cook a show stopping dish for Gregg and John. Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide what

Joe will be eating at the end of the show. So who do we have first on the

line? Hi there, I would like to know what to do with the rhubarb. I would

poach it. Make it with a nice jelly and

ice-cream. And also savoury stuff. The chutney.

And with pork it is fantastic. There you go.

What dish would you like to see at the end of the show, food heaven or

food hell? Sorry, Joe, it must be hell for me.

Hi there, what is your question, please.

Remember at the beginning of the show, Glynn threw away egg whites,

what can you do apart from the obvious meringue.

? You can take them and use a

clarification for the consome as. To make it clear.

You whisk it off, pass it off and you have a lovely stock.

And there is a classic dish with poached meringue. They are gently

poached in that milk and then used to make a proper custard without the

peas. What dish would you like to see at

the end of the show, food heaven or food hell? I love fish but I will

vote for herselfen for him! Sue from Aberdeenshire. What is your

question? My question is I have lots of trout in the freezer but I am

worried about the bones in them. So I poach and make fish cakes, any

suggestions? There is nothing wrong with fish cakes. If you can fillet

it, you can steam it with thyme and hay.

You can pick the bones out and have it as a piece of fish.

You have to go to the pet shop to get the hay but what dish would you

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

Good morning Judith, what is your question for us? I have a glut of

cherries. I normally do them with duck but I would like a change.

Basically, if you bring the cherries up to the boil. Wash off the vinegar

and roll them in sugar. Put them in a low oven you get a fantastic sweet

and sour sweets. So it is almost a sweet and you can use them on

savoury or sweet. It has all gone quiet! So a low temperature? Yes,

overnight, 8 0 degrees, come down to the smell of cherries.

Now, what dish would you like to see at the end of the show? Oh, hell,

please! Now James, what question would you like to ask us? I have

been given broad beans, after seeing the peas with the custard, could I

do it with that? You could do the same method with the peas and the

custard or take them out of the pod. Put them into the freezer and

de-Prost them and eat them raw in the salad but then pod them out,

they are delicious. -- de-frost them.

What dish would you like to see at the end of the show? Hell, please.

Oh! Now, the Omelette Challenge. There may be one person you would

like to beat, that is Jason? Yes. Glynn, you are on here somewhere...

I am on 21. 72. So, usual rules apply.

Let's see if he has been practising. Look at his eyes.

Beware of the quiet one. Three, two, one, go! He has been practising. He

is quicker than you already. You should be wear of the leary one.

This one is stuck a bit. He has left half of the whites in

there. You have been practising as well.

Glynn... I feel sick. I might do at 3.00pm.

It is generally the shells in it. You did it in 19.12 seconds. That

puts you there and knocks a two-Michelin star chef... To

there... Sorry, Michael. I do love you but I'm sorry.

So, Paul... Did the practise pay off? I only practised once.

It didn't, most of it has been left in the pan. You would not have

beaten Jason but you would have been here, about 25 seconds. But

unfortunately... You are going into good company, though, with some

proper music. # Heart beet, why do you whisper...

So, will Joe get his idea of food heaven Brioche topped steak with

grilled tomatoes? Or his food hell, gooseberry chutney with mackerel

fish cakes? Paul and Glynn will make their choices whilst we make a dash

to Italy for more food adventures with Antonio Carluccio and Gennaro

Contaldo. They've reached the Amalfi coast today to visit the town where

Gennaro grew up. He's taking Antonio to meet his family but first they're

both tucking into some very fresh fruit. Enjoy this one! ? The Amalfi

coast. But it was not always like this. Just 60 years ago, this region

was one of the poorest in Italy. No work and little money. This is where

Gennaro was born and grew up. I was also born along the coast but my

father moved to northern Italy when I was a baby. He was lucky, he had a

good job. But here, the families had very little.

Like my family. We lived on the food literally around us.

Gennaro, what is the most beautiful thing to do? To be on the aMalfi

coast to eat the ripe fruit from the trees. Juicy.

Peaches are one of the best fruit ever.

Hmm... Yes, very good. You need a lemon.

Take your pick. I like that one.

Yes, that one, look at this. That is wonderful.

Direct from the tree. We used to eat almost anything.

Nothing went to waste. Even every part of the lemon would be eaten.

My breakfast is finished. I know we are going to have a

wonderful day today. You are going to be red.

What do you mean? Like a lobster. Gennaro is taking me to his home

town. It was once a small village. Now it is fill of tourists, hotels

and holiday villas. It is always great to come home.

Home sweet home. Unbelievable.

Even the bells. This is the bell to which I have

been hearing since I was a little boy.

Come on, Gennaro. My mum and papa sadly passed away. I

left here more than 40 years ago but I still know mostly everyone. This

is my nephew... This is my old school friend. This is my father's

old friend. Bless him. And this is an old family friend,

Andrea, who remembers what it was like in the 1950s.

Tell me one thing, how was it in the so-called bad times here? Things

were very bad. There was no food and no work. Here the people were poor.

Most of the people lived on doing work in the country. Most people

lived hand-to-mouth here. Gennaro is taking me to meet his aunt, who has

lived here all of her life. My dear Aunty Antonietta.

She is a fantastic cook. She is making pasta, like she always

has done. The art to make a wonderful dough

with flour and water. Nothing else. Make it into little sausages to add

a curl. This enables the pasta to have the sauce inside it is playing

with pasta. This is great food born out of

poverty. Flour and water. You can see this is actually part of

an umbrella and rolled up. It is fantastic, you do it one by

one and it takes a couple of hours. Usually, they collect a few friends.

It is a social meeting. Instead of going to the pub or to

the bingo, you do this. There is the pasta. Look.

My heart starts to beat when I see pasta like this. This is the most

delightful fusilli, made by hand. This is what I was brought up with.

This is the pasta that my Nana made. Pasta was cheap and filled the

bellies and they made different varieties. Will are now more than

600 shapes of pasta in Italy. But in the old days, the family did

not eat this pasta... So they were making the pasta as a luxury. They

were paid money and with the money that they were paid they were buying

the other pasta and beans to add to a simple meal. So this was literally

a trade. This is all about making the most of

everything. My aunt never throwing anything

away. She is a genius with the left overs.

Antonietta has prepared something special. This is bread cooked with

tomatoes and a little parmesan. It is a delightful blend.

Hmm... When I was a small boy we rarely had meat. But we did keep

animals for special occasions. We used to have chickens, a pig, one

way or another we had an animal. I never forget the story when my

father on Easter would bring a baby goat. Once I became attached to this

animal. Running everywhere, taking him everywhere but then one day I

find the poor animal hang hanging. I could not stop crying. My father

smacked me and said you should never be attached to food and I learned my

lesson. Before we leave we are given a last

bag of home-made pasta. -- large bag of home-made pasta.

Find out what the boys do with that bag of pasta next week! Right, it's

time to find out whether Joe is facing either food heaven or food

hell. Your food heaven would be this piece of prime steak which I'll

griddle then top with a crumb made from brioche and parsley. It's

served with grilled tomatoes and a salad dressed in honey and balsamic

vinegar. Or you could be facing your food hell, gooseberries which I'll

turn into a quick chutney to go with some simple mackerel fishcakes. It's

served with a celery and watercress salad. It was at one point 3-3. Paul

had the deciding vote. He has gone with the old fish. It is

everything on the plate you dislike. No! I am going to get on with the

chutney, the guys are working on the fish.

So the chutney is going in first. Not that you are ever going to make

this. Probably not! These are frozen

gooseberries. There are no gooseberries coming

through in season yet. So, a little bit of onion, and then

brown sugar into the pan. It starts to caramelise. That speeds up the

cooking process. So get this hot. Now in with the

raisins. Are they OK? Not really.

Now this will happen quickly. It starts to caramelise more. The

raisins are starting to puff up. Now with the onions.

You are OK with this? That is fine. A little bit of garlic. Keeping it

on the heat. Normal chutney takes longer to make. Then we are adding

vinegar to stop the caramelisation in there.

If you didn't, the sugar would blacken. You get the instant colour

of the chutney. Now the gooseberries. They can go in.

That's enough! A few more in there. Now we just bring it to the boil and

cook it. We are adding mustard to it.

And now green peppercorns and a good pinch of salt. The guys are busy

over there, you can tell us what you are doing with the fish cakes.

We have potatoes, chilli and lime. I am flaking the fish. Celery leaves

and chopped chilli. No bones. Here there is a bone in the centre,

you have to get that out. I always felt bad being in Whitby

and not trying the amazing fish and getting the cod.

You were there for two years. There is a great smoke house over

the other side of the bridge. The Fortune Smoke House. I remember

going as a young kid. It was the great Two Fat Ladies, they were the

ones that put it on the television. It is a big goth town as well.

It is where Dracula was written. It is.

Is a saw a goth this morning. Looked like he had come out of a nightclub.

He was following the wall like this, and then he got to the end and boom!

Right, the fish cake cakes! You have done them? I have a fillet here.

Have you got fish in it? Yeah, one fillet.

I am trying to be friendly, he is getting a potato croquet! Brilliant.

I will get these boys to do a salad. We want a Michelin-starred

watercress and fennel leaf salad. OK? With a little lemon juice and

olive oil. Oh, you have done fancy wound ones.

You have to boil this chutney. When you caramelise the sugar it speeds

up the cooking time. When making a chutney at home you add the sugar

and vinegar and boil it. If you caramelise it first you get the

great colour and it cooks quicker. These things are frozen, you could

use fresh gooseberries, or pears or apples.

You were filming Holby City during the week? Monday to Friday. With

good story lines coming up. My wife who is a pharmacist has had a

dalliance with one of the doctors, there is a question about the

patternity. She will find out out next week.

How often do you film it in advance? The scenes we are doing go out in

three months' time. But it has good stuff coming out.

What is it like moving from Casualty to something like that? Is it

similar? In Casualty I was a homeless guy with a mental health

issue, stalking a doctor, and now playing a surgeon in Holby City. It

is a very different job. And throughout the career too, your

career, the theatre has played a huge role? I came to theatre late,

having done telly from a young age. I got into a musical in my 20s. I

did Rent. That was amazing to get to sing and to be in town. It is good

for an actor to do theatre. You get so much rehearsal time and a chance

to think about it. In television it is about turning up, knowing the

lines and doing it inStandley. Tell me about it! But singing or

dancing is not new in the studio We have had someone on the phone that

says that you are a bit of a mover. So we have this lady from the Isle

of Wight... I have never been there! She has been to Birmingham and seen

you. So right on cue, I want you to show millions of people out there

and around the world how to bust move moves in Birmingham.

Do you want the music? Cue the music... And that was just for the

aisle Isle of Wight, that was. I did not any you would do that! So,

the chutney is happening. We dress it there.

There is the salad. I like these. A squeeze of lemon on

the top. A bit more.

And seasoning in the chutney. So now you have a gooseberry chutney.

Which, I will put a little more on... You can take the rest home as

well. Then one of these and some of this

fancy salad. That's it. A little celery and watercress.

You get to dive into this. OK.

You are a bit apprehensive! It does look nice. The

Changed your mind? It is sweet. It not hellish at all. His dancing

is more hellish! Thank you for the compliment.

Right, Olly has chosen a Villa Flora Lugana, 2013.

It is priced at ?9. 99. That is interesting.

There are so many things to do with the gooseber but but most go for the

goose Perry fool, like a trifle. But there are so many things to do with

it. -- gooseberry fool.

Tell us what you think of this wine? I was not convinced with the last

wine. I have to say. I think that is really good. I think he has stepped

up at the end. He has stepped up a bit, has he?

This is lighter. Well, best of luck on Holby City.

Good luck with everything you are doing, Paul. Congratulations for

your first time on the show. Well that's all from us today on

Saturday Kitchen Live. Thanks to Glynn Purnell, Paul Hood and Joe

McFadden. Cheers to Olly Smith for the wine choices! All of today's

recipes are on the website. Go to: Let's take a look at the history

of BBC TWO - its people... ..its ideas... ..the government

right about everything? ..and if this isn't a strictly

accurate history... ..then I'm not a strictly

accurate Simon Schama. 'Harry And Paul's

Story Of The 2s - part of