24/09/2016 Saturday Kitchen

I'm Michel Roux and this is Saturday Kitchen Live!

It's wonderful to be back again, and I've got a superb line-up

for you this morning, so don't go anywhere!

Cooking live in the studio today - the impressive

Frederick Forster and someone who almost needs no introduction,

Good morning. Good morning.

Gennaro you have been here loads of times before, more than me.

But, Freddy, it is your first. What are you cooking for us? I am cooking

a dish with ceps and a classic sauce.

I am cooking a classic ragu Bolognese.

Also coming up on today's show: We've got a smorgasbord of TV

delights from Rick Stein, Brian Turner, James Martin,

Ching-He Huang Ken Hom Our special guest this morning has a soulful

voice that's been compared to all the greats, like

She's been busy working on her fourth album,

It's great to have you on the show. Thanks for having me.

Your album's called 'Super Woman', are you a 'super

I can do a very good roast dinner. I will be there tomorrow! I will do

Rebecca, what is your idea of food heaven? Salmon.

And food hell? Blue cheese or lobster.

Blue cheese or lobster? I can't believe you don't love lobster? You

are not double bluffing me? No, I really don't like it.

For food heaven today I'm going to pan sear a salmon fillet,

make a rocket condiment and serve with ceps, garlic,

yellow tomatoes and crispy parsnips, but if the vote goes

to food hell then it's a lobster and Roquefort gratin.

I'll take the meat from the cooked lobster, then use the shells to make

a sabayon sauce and finish by whisking in the blue cheese.

I'll serve on top of a bed of wilted watercress and spinach.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of our chefs a question today

then you can by calling: 033 0123 1410.

then you can by calling: 0330 123 1410.

we'll also ask you if you'd like Rebecca to have food heaven

You can also get in touch through social media

But if you're watching us on catch up then please don't

Right, on with the cooking, Freddy, what are we doing?

So, we are doing Dover sole. You are making a salmon mousse.

I am? Eabsolutely. Right, chef, I'm on it! We are using

a beautiful sustainable Dover sole. You could use lemon sole. I have

taken the fillets from the fish. I have battered them out thinly. I

will place the mousse down the centre and roll it up into a

paupiette. I will poach that with a little bit much fish stock and

vegetable stock. It sounds delicious. The salmon

mousse is a classic. Very much so.

So salmon, egg white, seasoning and blitzed up.

That's right. This is a special dish to me. When I won the Roux

scholarship a few years ago, this was the dish you told me to do.

This was the dish for the final? Thankfully, it came out well.

It came out on top. I remember it as if it were yesterday. You served a

little risotto with it. Gennaro, you would have loved it!

Freddy, you went to college with Jamie.

Yes, he was a couple of years below me. But yeah, a nice guy.

Westminster College! I remember that place.

We should give them a plug. The catering colleges don't get enough

plugs, they do a very good job in this country! Now I have the mouse

down the centre. I am making it into a little roulade.

And the mousse is very simple, the salmon is pulsed up with a little

bit of seasoning and some cream. Absolutely.

Now I am taking little sticks to keep them together.

Really nice. I will prepare chopped shallots for you and herbs.

What are you doing at the moment, Freddy? Where are you? You have

travelled the world as a chef? Obviously I work at The Pont de la

Tour. A restaurant that cooks classic dishes.

It is iconic at London bridge? Very much so.

I am also involved with charity work, I try to do stuff for

children, I try to do a lot of work in Estrada Sierra, to help the kids

out there. We are taking part in a dinner soon,

it is for a charity to help children to give them a better life. So I

will be cooking for them. So anybody who wants to participate and get out

there, go to the D and D website and help out for charity.

I will go! I know you have a few kids, so it will be great for you to

come down. Lovely.

So, I have the stock in here. I will bring this to the boil that will

cook for about seven to eight minutes.

Brilliant. You mentioned the Roux scholarship but you have won a few

others? I have won a few but I just love cooking and I'm passionate

about food. If you are passionate about something, you tend to be

successful. I have had good training, people like you have

trained me very well. So I cannot take all the credit.

But you have worked in some of the best kitchens in Britain, even the

world. You have travelled? . I have worked in barb Barbados and Dubai

are, on the basis of that I have turned my thoughts to writing a

book. I will add the love of French cooking with my heritage from west

Africa, and spices were Dubai, so that is what I'm working on.

Calls are charged at your standard network rate.

So that's really exciting. Working on a book, and cooking at the Pont

de la Tour. Yes.

What are you cooking at the moment? We are working on seasonal dishes.

Working on the mushrooms, and slow cooking. I am a lover of that.

Great. Now, what here? We have the chopped

shallots here. And then a little chant recommends. You cow awe oyster

mushrooms, ceps, black trompets, anything in season. He has so much

passion! The way he is doing things. I just love you, Frederick. This is

the proper way of cooking. You put in your heart and soul. You must

have had a good teacher! I've had a few. And you guys are infectious, it

is running through me here! So, the shallots and the mushrooms, cooked

with the butter, don't overcook them. A little stock in leer too.

That is fine. I will check the fish now.

So the fish has had about seven minutes.

That is smashing. The good thing about the recipe is lots of this can

be done in advance. The sole can be rolled and popped in

the oaf when you need it. I like to take the fish undercooked

and let it rest for a minute or two. Like the meat, you cannot cook it

and serve it immediately. You must let it relax.

That is something that does not always come across, you should rest

fish after you cook it. We always talk about resting meat but resting

the fish is important. It is important as resting the meat.

So, the shallots are in here as well. With the juice from the

cooking from the paupiette. With some wine. I will reduce that

down, get a glaze and get it going. So all the flavours of the braising,

the fish stock, the white wine, and the shallots.

Very much so. It will be reduced and hopefully

make it a tester dish. This dish... He still calls semi-

how wonderful! The last time I called you Michel, I got into

trouble. I will not do that again! So, back to the sauce. A little bit

of cream in here with a little bit of butter. This is a Rish dish but

it can be light. It is important when you make the dishes, you are

using butter and cream but it is light in terms of how much you put

in it. It is rich from the ingredients but

the sauce is light, the sauce is not a heavy cream sauce.

Absolutely. Beautiful.

I will pull the toothpicks out. God, this smells great. You are

going to enjoy this one. Since my days of working with you

many years ago, I never thought we would cook together in this format,

so for me this is a special day. Bless you.

I will drain that out now. Lovely. Fantastic. We have lots of time,

Freddy, we are racing ahead. You know me, chef! I useded to have

to rein you back to say slow down! We lay that down nicely. And the

mushrooms are so much in season. It is a beautiful time for the

mushrooms. You pick them all the time.

The next time you go, take me. Why not! We need a little bit of

lemon zest. From the Microplaner? Yes.

Put the herbs inside now. I have chives and parsley but you

could use tarragon or chervil. Soft herbs. A little bit of the zest of

the lemon to give it a fragrance. Mmm! That is great to put it in the

last second to get all of the lovely lemon oils.

. We are almost ready to go. The sauce on top and we are there.

. A little ice there to cool it down.

That's a good idea. It cool it is down and stop it is from splitting.

Yes. That is simplicity and great, great

flavours. You don't need too much. It is rich

in flavours. It is a classic recipe but a great reminder you can do them

yourself. And I'm a great lover of classic cuisine.

A little bit of watercress to add a pepper flavour as well. That is

brilliant. So what do we have here? Here we

have a paupiette of sole with salmon mousse and a mushrooms with a creamy

sauce. Dive in.

There you go, you are getting spoiled today! Until me surprise!

Oh, God! That's lovely. Really, really lovely.

Well, Freddy's perfect paupiette needs a wine to go with it, so let's

It's wine harvesting time, so she's taken a trip to Tentenden

to go grape picking ? nice work if you can get it!

Today I am in Kent, the garden of England. It's harvest time. Before I

head off to find some wines, what could be better than a stroll

through an English vineyard? Frederick's sole is a beautiful dish

and suits a refined style of white wine. Given the recipe's French

roots, if money were no object I would be reaching for a bottle of

Grand or white burgundy such as this. But I am afraid my budget

won't quite stretch to that. I found a less expensive alternative that I

think perfectly fits the bill. It's the Chatel Buis Montagny also from

burgundy. Burgundy's most famous wines all come from an area called

the Cote Dor. But where this wine is from you will find similar flavours

at a more affordable price. So first and foremost this wine is

light enough not to overwhelm the delicate flavour of the sole on the

salmon mousse. The crisp green apple acidity will cut through the

richness of the buttery sauce. At the same time, the wine's creamy

mineral character will work really well with those earthy wild

mushrooms. So, Frederick, it may not be Grand or Premier, but I hope you

will agree this is a great match for your sensational sole.

Cheers. Really good. It is lovely. Really

lovely. It is. Beautiful flavours. A great combination, as well. Yeah,

very fresh and clean. It works very well. Good balance and acidity. A

perfect marriage. It's French. Oh! It's good, it's the best.

Gennaro, you're cooking for us shortly, what's on the menu?

A classic ragu and a lovely incredible foccacia.

And there's still time for you at home to ask us

Or you can tweet in a question using the #saturdaykitchen.

Now let's join Rick Stein on his culinary trip around Germany.

He's in Dusseldorf today trying the traditional dishes.

And researching his German family tree.

I am driving south now in our old camper van to doesle Dover where my

relatives come from. It's here I am meeting up with my son Jack because

he is very keen to get to grips with our German heritage.

Hello, how are you? Very well. Very nice to see you. How is Germany?

It's good, really good actually. I bought you a beer. I know how much

you don't like flying. Morbid fear of flying over. How has it been?

Great, absolutely fantastic. I am keen to get into a beer house. Yeah.

Is it true they keep filling you up until... Apparently if you want to

finish you have to put a beer mat over the top.

It's Fathers Day today, an excuse for all dads to get a bit merry.

Germans really need an excuse to do something a little naughty. It's

true. And this pub is probably the best known pub in the whole of

Dusseldorf. Looking at that dark beer, just thinking that everybody

seems so sort of like relaxed, don't they? Yeah, if this is in England

this many people drinking in the sun in the middle of the day it would be

a recipe for disaster but they all seem happy. They're almost like I

would like all English people to be. In other words, polite and sort of

well-mannered and friendly. They still enjoy life and still like to

have a drink and eat food but they don't necessarily want to throw it

up or launch glasses of lager at you. Exactly! I am afraid at my age

I would be with them because, you know... At my age I would sooner be

with them, as well. Let's see if we can get a drink.

Got money? I haven't got any money. Can we have some money, please!

It's just an observation, but I thought it worth a mention, that

each barrel of this fabulous beer lasts an average of half an hour.

Half an hour for a barrel this size! And it's an old recipe, not an old

beer. Apart from the excellent beer these

brewhouses do really good food. This is a specialty of the house, pork

knuckle, with spices and then baked. It's for the serious trenchmen and

served traditionally with coleslaw. While the revellers were outside

enjoying the sunshine, Jack and I met up with cousin Paul who is

pretty hot on the Stein family history. It's a fitting location to

meet up as the early Stein family made a fortune out of booze. Well,

that's you. That's me. That's my dad. That's my great-grandfather and

great-great grandfather. This is? Do you see a family resemblance there?

In this area here I can see it. You are the same generation down the

line? He was the one that built the whole Stein business up almost,

wasn't he. I can't read it upside down. Julius. He moved to London. He

was sent there. They wanted to open a branch of the Stein brothers

business in London. My father, Erik, that's what he took on. It's really

nice to... I like it on the back of an envelope! Why didn't they return

then back to Germany? Why did they stay in England to found our

generation? I mean, I think actually they became British. Because the

problem was that my grandfather and my father Erik were there in the

First World War in London and being German they were totally - I mean,

they had bricks thrown through the front window at their house in

Walton on Thames and people shouting at them in the street. I think they

decided we don't want to be German. We don't want to be associated with

all that... Like our Royal Family? Like the Royal Family, well, I

suppose so, yeah. My aunt, two days before she died she started speaking

in German again. All her life, you know, she didn't want - simply

because they were ostracised in the First World War.

Wow! Look at that. That's not a very British food! The

gravy is exquisite. Really thick and concentrated, but also you have

great crackling. It's coated in spice. A combination

of this lovely fatty pork, the crackling, and this coleslaw which

seems to be just made with vinegar, a really good contrast. Goes very

well with beer. I couldn't see the resemblance

earlier on but after a couple of beers you start to look more alike.

I might get a quick picture of you. Same hair, for sure.

That pork knuckle looked delicious, and it's inspired me to cook

with another slightly unusual cut of pork,

along with my version of a sauerkraut, using turnip!

The cut I am going to use is a pork rib-eye steak. Lots of fat in it.

You can see that. That's going to cook... I always notice that with

pork. It's a fatty meat. This is going to cook down and be delicious.

I want to the get it on the grill straight off like that. It's going

to even maybe burn a little bit so you get that Smokeyness. It's

really, really lovely, lovely flavours. I love it when it's got

the lovely fat and when you cook it, it melts and gives a lovely flavour

inside. It gets through the meat. Absolutely. Lovely. It's wonderful.

To go with it Sauerkraut made with turnip. Have you had that before? I

don't think I have. Sauerkraut is traditionally cabbage fermented with

salt or brined in salt. But I do it with turnip, it adds another

dimension. It's peppery. I don't ferment it for too long, about three

or four days, no more. It retains its freshness and pepperiness. Also

the turnips are fantastic to cook the tops with garlic. Sea salt on

there and crushed juniper berries, as well. I always put that with like

carrots. Juniper and carrots. Very nice. Honey, as well. Leave that for

three or four days. Then you end up with that. Nice. Congratulations on

the new album. Thank you. Going well? Yeah, it's going well so far,

yeah. Fingers crossed. Happy with it? I listened to a few bits of it

late last night after work. Your voice is unbelievable. Thank you.

It's utterly delicious. Thanks a lot. Really. As delicious as this

lovely peace of meat. Thanks a lot! Looks really nice. I will take that

as a compliment. The album is different from the last one. It's

not the same, is it? In many respects, tell us more. It's an

uplifting album, it's a positive empowering album. It's like a

follow-on from the first album Heaven. I took time on it, perfected

it. I wanted it to be better than what I have done before. The bar

isset up here. Thanks. I am getting a big head here! I am only saying

what I feel. The bar was set high. Your voice is incredible. Thank you.

I am going to warm this turnip up in beer. Nice. Do you like beer? I

prefer wine, but beer will do! Depending on what is in. You are

being very polite. There we go. What could you use as an alternative to

beer, chef? A dry white wine. Or even cider, a dry cider works well.

There we go. Turning that together to get a

charred effect on the pork. Almost Smokeyness on it, as well. The

garnish for this, I have minced pork and some pork liver. I thought that

might make you go... I am going to flavour it with sage. Would you

always use fresh sage? Always use fresh herbs where possible. I think

you get maximum flavour out of it. You have a tour coming up, I

believe? I have, yeah. Tour in the UK and the big date is the London

Palladium that I am excited about. Really excited? I am, yeah. Can't

wait. It's going to be fun. It's going to be a fun tour this. You

enjoy touring? I love it. The big crowds and instant feedback? Yeah,

it's great. Salt in there and pepper. Obviously if you don't like

liver you can leave it out. You have moved to Paris. I have moved to

Paris, yeah. Maybe we should carry on in French? Oh, no, now! It was a

bit of a rash move, to be honest. I don't really know much French. But I

am learning. Why Paris then? I just fell in love with it. I love the

architecture there. It is beautiful. It's a beautiful city, yeah. It is a

stunning city. Really stunning. It's one of my favourite cities. I am

going to get in trouble for what I am about to say, but the only thing

that is wrong with Paris is that it's full of Parisians. Wow! Oh! And

scousers now! Yeah, I am going to get a load of Parisians on the phone

now. I found them really nice. I don't know if it's because we don't

can't understand one another. But are really nice. So, you are there

with your family? I am, yeah. With the children. Yeah, I am. Are they

settled in, have they started to eat the French way, snails? They tried

snails. They found that funny. The baby actually had one but she did

spit it right out, I will be honest. The other kids were fine and felt

really cultured. They're really getting into it.

I will have French children. It's a huge advantage. They will be

immersed in the culture and hopefully a second language will

come easily to them. They will pick it up really quickly.

I hope so. I have started to get them to help

me in the kitchen. And snails are so good. I love them.

I didn't try them, the kids did! I don't know why people say "snails?!

" They are so good. Now, the pork is off the grill. It's

going to rest. We have our lovely soar route. Warming through in the

beer. I have blanched the outside of the

cabbage leaf in boiling water. Would you do with just a second with

the cabbage leaf? Literally a couple of minutes in the boiling salted

water and then into the iced water to fix the green, so it does not

overcook. If you don't have mince, use sausage meat. If you don't like

liver, leave it out. Chef, could you use another

vegetable in season, like oil Rabbie, or celeriac? Absolutely. Oil

Rabbie is a great alternative. You can use Daikon.

-- kolrabi. Oops, that must be switched off.

It's not working. Yes, we have a click... No! It is like my house!

Move on chef. It doesn't matter, we can do without the juice.

So, where did this all start for you? My singing? Or moving to Paris?

No, not moving to Paris, your career! I've always wanted to sing

since I was a little girl, really. My earliest memory is of trying to

write songs. Really? Yeah, it is something that's

always stuck with me, really. It was an escape when I was a kid. I would

escape into my music, escape into writing. I've always been musical.

And... Hang on, let me get this here, the cabbage need an hour in

the cooking liquid to cook all the way through.

It looks lovely. It is really nice, cabbage, pork and

It is lovely. There is a feel to the show today with the pork and the

cabbage. Yes. Now we are going to slice this

and let it rest. And then all of the extra juices will come out.

And there, a nice crispy end there. Wow! Smells good, doesn't it? Yes.

And you can serve the pork pink. That is not a problem. It is lovely

and juicy. Beautiful. Lovely slices of pork, the best bits

are the caramelised on the edge there.

And if I got the gas on, I could have reduced this down a tiny bit.

I need to manage that on here! This is basically the braising juice of

the cabbage it has the lovely pork flavours. Yum! There we go, Rebecca.

Dive into that. Try the cabbage. I know you don't like liver but you

don't really taste the liver in there. It just adds to the pork

flavour. I don't think I don't like it, it is

the idea of it for people. It is the kind of squeamish thing.

Yes. Oh, it's nice. But I can taste the liver a little bit but it is

still very, very, very nice! So what will I be making for Rebecca

at the end of the show? It could be her food heaven,

Salmon I'll pan sear a lovely fillet of salmon and serve with a rocket

condiment, ceps, yellow Lobster, I'll make a sabayon

sauce from the shells of the cooked lobster,

finishing it by whisking Then the lobster is served

with the sauce, and then grilled on top of a bed of wilted

watercress and spinach. But it's not up to me,

it will be our callers and Frederick and Gennaro who'll

seal Rebecca's fate! They're in the Szechuan region,

visiting one of Chendu's most celebrated restaurants but first

they're visiting the areas celebrated restaurants but first

they're visiting the area's Sichuan province may be one of

China's culinary hotspots but no visit is complete without seeing the

area's most famous residents. Oh, my God, they're so funny! It's

like they don't look real. They are so human-like. You think

any moment that someone will take the mask off... I'm not the one in

the tree! This is home to the world's area with the most and panda

population. Here you feel that life will remain unchanged.

This was worth the trip. Pandas are a massive draw for Chendu,

especially for this area of China. But we have one last place to go.

It's a place where our experience of the food traditions here are brought

together and elevated to another level. I can't wait. This family

kitchen is one of the area's most celebrated restaurants.

That's so beautiful. A little hedgehog! The food is the

work of this man. He has travelled the world gathering ideas and

inspiration for his cooking. Now he's receiving acclaim both at home

and abroad for his modern twist on traditional Sichuan dishes.

I haven't seen such an innovative approach to traditional food

anywhere in China. It looks so beautiful I don't want

to eat it. It looks like a work of art.

The pastry brushes are filled with a sweet red bean piece.

It couldn't be a better demonstration of the new culinary

confidence in the country. Wow! The presentation is fantastic.

I can't wait to try it. He's a genius. A real genius.

This feels like an incredible opportunity to try out some of the

cooking techniques I have discovered here on one of the best chefs in

China. I want to use a traditional flavour combination, unique to

Sichuan. Called "strange flavour" it's a

combination of all of these flavours like the chilli bean piece, sesame

piece, vinegar, sugar, all brought together, so we will see how it

goes. It's like a dressing.

Exactly. I am nervous as all of the chefs work with such precision and

I'm more rustic. My dish will taste spicy, sour, sweet and nutty it is a

take on a classic, smacked cucumber. You smash it and it allows you to

absorb the flavours of the dressing. It's a local way of doing a salad.

I'm cutting the cucumber into large pieces, adding sliced mustard green

hearts. Broccoli stems would work too and finally chopped garlic

shoots to add at the end. For the dressing, the sfrang flavour

sauce is a mix of icing sugar with black rice vinegar and light soy

sauce. It's a sort of Chinese vinaigrette. To that I'm adding

smooth peanut butter which gives a lovely rich nutty flavour and then

sesame piece. The vegetables are tossed in the

dressing and the garlic shoots sprinkled on top. Finally, the key

regional flavour, the Sichuan flour Pepper and chilli bean piece, fried

in hot oil and then poured over the top. And to top it off, chilli oil.

Boy! Cucumber salad has never been the same! And more ground Sichuan

Pepper. That looks amazing.

That looks lovely! Mmm It's a nice crunchy, refreshing texture. I

expected it to be more... Hot? Yes but it's not as hot as I thought it

would be. He said now you have taught me, in

future, he will definitely try. Wow! Well, Ching's salad

certainly got the thumbs up! And Ken is here next week,

cooking live in the studio! So that's definitely

something to look forward to! Still to come on today's show -

James Martin is at home He's making his chicken,

chorizo and bean stew ? and it looks Now, I hope you are both fully

prepared for the omelette challenge! Make sure you haven't

Mis-LAID your whisks or pans, I hope you've EGG-u-cated yourselves

on how to make the fastest omelette, or perhaps you've done your research

from the HEN-cyclopaedia? Either way I want them to be up

to Mi-SHELL Roux standard! And will Rebecca

get her food heaven, All will be revealed

at the end of the show! Right, on with the cooking and it's

Gennaro Contaldo's turn now, What are you doing, and how

can I be of assistance? Fantastic. Right what I need from

you, I need the chopping of the onions. You cut them very small for

me. That's right it. Just a little onions. This is a very classic dish.

Look how fast I'm going. This is a classic and a proper Bolognese. No

mushrooms, no purposes, it is just easy to do it.

So, what we have got here... Have you done it yet? Gosh, I'm under

pressure now. So, sellry, carrots and onions,

chopped fine. This way, just a little bit.

No tinned tomatoes? No. Pure concentrate of tomato puree. That is

all you want. Usually it is not red it is a brown. So inside here I will

have butter. So nice butter. A little bit of olive oil.

Butter is unusual for Italian cooking? No, it is not. In all of

Italy we use a lot of butter. The south of Italy uses lots of

olive oil. But I do both as its good.

Enough? Yes! Now, we do the pancetta as well. Can you do a few slices of

pancetta. The celery carrots and onions are straight in.

That is stunning. Where is this from? This is from my home town on

the Amalfi coast. North London?! Not far off! This is

coming from Italy, from the Amalfi coast. It is really good. A good

friend of mine is making it. Just sweat this off. Would you like

lardons? Yes, just a little smaller, cut them in quarters. Enough.

How long would you cook this ragu for?

This one you need at least two hours. Extremely slow. It's easy to

make it. You can see the ingredients, it's hardly anything.

Once you sweat the onions and pancetta and celery and carrots, off

we go. Two different meats inside which I have here, beef, which is

nice, you move it. Is it important to mix it? Proper one, yes. You can

just use beef or veal. But do not do with chicken, please! It doesn't

work. At this stage you stir it. You make sure you seal all the meat

properly. Properly, properly, seal. You can't really rush this, can you?

No, you can't rush. Here we move a little fast, but you can't really do

it. At the end... Wash your hands. Otherwise I will give you a telling

off. My turn to tell you off! Actually I was saying before wash

your hands, so we have everything here. What we do, we splash with a

little bit - you can put the pasta inside. I was waiting for the order.

All right, put inside. A splsh of wine. A lovely concentrate of tomato

puree inside there. Half a glass of wine. OK, a little bit. Sorry, that

was stock, I said wine. Season a little bit. Stir it. Have you put

salt inside the water? I think you put the salt inside, chef, didn't

you? No. I am getting told off all the time, I love this! Now

everything is cooking. You turn down and cook very, very slowly, about

one hour, one-and-a-half hours. A pure one is dwo hours. So you can

see here, if you look inside this is what it's supposed to look like.

That looks beautiful. What we do now some ragu inside. OK. I think the

secret is you can't rush it. I put the pasta in to cook, that's pasta

you made last night. Yes, I made it last night. So you got it. It's

important to say it's not Spa -- spaghetti bolognese. No, if you

don't have tagliatelle use it. Why would you not recommend spaghetti?

When you make spaghetti the sauce is thick, it's running away from the

spaghetti. The other way around the tagliatelle it stays on because it's

flat. Always use a little bit of pasta water just inside you can see.

So don't rinse the pasta or anything? Don't rinse it at all. Now

the focaccia. This is ready. Wow, that looks great. Have you got a

plate for me? No, we are talking about the focaccia first. Let me

wash my hands again. This is pure classic focaccia. Flour, yeast. We

have the ingredients here. Strong flour. Yeast. Salt and the semolina

is underneath the tray so don't get struck. Here we go. As soon as it

starts to rise olive oil on top. Garlic, Rosemary. Easy to do. Just

go around. With your hands. This is an incredibly simple recipe. It is

indeed. The recipe is in your book. It is, my new book. Anybody can

attempt this bread. It's so simple. Straightforward, very few

ingredients. The important bit is to let it rise. Takes about five

minutes of kneading. Proof a little bit. Salt on top, because focaccia

goes well with salt. You can bake this one now. Yes, chef! If I had a

cloth I would take the cooked one out of the oven. I serve the

bolognese. Does it vary from region to region in Italy? No... Look at

that, oh my! Smell it. You are going to enjoy this one, guarantee. Look

at that, come on. There was a bread knife here somewhere. There it is.

With this one you can grate some parmesan or the other way around you

can use it... It's everywhere. It's hot! Careful, it's hot. How easy is

it to make your pasta? It's completely easy. At the end I will

put some breadcrumbs on top with herbs and garlic. This is called the

poor man's parmesan. A little bit inside the pan, get a lovely colour

and cook it and serve it. It's leftover bread that's gone stale and

you toast it in oil and flavour it. Nothing should go in the bin. Look

at that. Come on. Nothing should go in the bin. You got it. The smell of

this is superb. If you would like to try Gennaro A claesic dish at home

this weekend or any -- Gennaro's classic dish at home this weekend or

any of our studio recipes then visit our website. This looks superb and

smells fantastic. What have we got? A classic ragu Bolognese with

incredible classic focaccia with Rosemary and garlic.

Wow, I will take the whole board over. The idea is... We have a feast

here. The idea is that the focaccia is there to mop up. Is this

somewhere you would traditionally serve? Because everybody likes the

focaccia. In Italy when you eat something with sauce there is always

some sauce inside so you can do with fork, so you scoop it up with a bit

of bread. That's what we do. I am trying to be polite. Don't be. Get

in there! Do you like pasta? It's lovely. Really lovely. Gennaro, that

smells fantastic. Right, let's head back to Kent

to see what Susie Barrie has chosen Gennaro's hearty ragu is an Italian

classic. I would be mad to look further than the picturesque

vineyards of Italy for a perfect match. With such an easy going dish

there are many wines you could choose from. Isn't something like

this young BlackBerry fruited one is a good flavour option. But for

Gennaro's slow-cooked ragu I want complexity and traditional Italian

flifrs and for that I have chosen the 2014 Valpolicella Ripasso.

Italian wine labels can be confusing but in this instance this is the

wine and the region and the wine-making technique that is used

to give red wines more body and rich raisin flavours. That smells of sour

cherries and dried fruits and that's typical of this style of wine.

And you immediately notice there is a lovely ripe sweetness to the fruit

that works brilliantly with the savory flavour of the meat. There

are Italian herbal notes here to pick up on the garlic and Rosemary

focaccia and plenty of red wine acidity to keep everything nice and

refreshing. So, Gennaro, here is to your ravishing ragu. Cheers! What do

you think of the wine? It's lovely. I like a red wine, this is quite

fruity and subtle. It's not too harsh. It's almost sweet. It

balances so well. With the ragu and the pasta. Especially at this time

of year. It's good. This has pushed our normal budget a little bit but I

think it's worth every penny. Great job, Susie. One question that we

have had a tweet, what would you garnish or serve with spaghetti if

we are saying you shouldn't serve... So many different things. Tomato,

garlic and chilli is nice with spaghetti. So simple. Lovely also

with mozzarella on top. So many. Not a rich sauce or the sauce will slip

off the spaghetti. It makes sense. It doesn't have to be light. With t

a rgau you need something to hold it and when you get the fork in... Also

having freshly made pasta is key. It absorbs better than maybe stuff you

buy in packets. Fresh pasta goes well with ragu. And of course an

Italian wine. Of course. Right, let's catch up

with Brian Turner and 'Lady' Janet Street Porter

in Monmouthshire, the garden of Wales and they're trying

a dessert using tempura elderflower. Monmouthshire is known as the garden

of Wales. The climate and diverse landscape means it's hope home to

much of the country's agriculture and almost half its orchards. At

this farm in the village of Braglen this sculpture draws inspiration

from the local countryside and the fruit trees growing on the farm.

Hello, Harvey. Hello, Janet. Nice to see you. What a fantastic spot you

have got here. Yeah. Can I see your orchards? Of course you can.

When Harvey originally bought the farm he set about re-establishing

the farm's ancient Orchard that had fallen into disrepair and to date he

has planted over 600 new trees. Harvey, is it true by recreating

this Orchard you have re-established something that was all in this area

200 years ago, there were lots of orchards like this, weren't there?

Yes, we found out that some of the trees had been planted here in 1840.

What is it you saw that connected with you that made you think this is

going to be my inspiration? Well, the place is Welsh for Orchard of

oaks and that was sort of a sign. I was working in oak, I wanted to have

a tremendous supply of materials. That's what sculpture is about. It's

about tonnes of stuff. When you came here you thought, a lot of wood?

Yeah, a lot of wood. OK, I am very curious. Can we go and have a look?

Yeah, sure. Harvey was head of sculpture at the

University of Wales but to focus on his own artwork he set up some

studios in the outbuildings of his 16th century farmhouse.

This is the main studio in here. A great space.

A lot of my work used to be from wood and particularly from the trees

that were here. The tree is a metaphor for ourselves, we talk

about the way a tree can have a trauma. When I had been cutting

pieces up I suddenly look at them and think that's amazing, you know,

the way this piece of wood has tried to repair itself from this trauma of

being cut into from here. I like the way that this piece is unfurling. I

sort of make a piece like this, this is in bronze. But this is a sort of

potent energy of something which is curling up and making a spiral. So,

I use it both as a material but as also as an inspiration.

I'm still on the hunt for more inspiration for my celebratory taste

of of the region. I have come to Abergavenny to visit a chef doing

great things for the county's reputation.

The chef, Simon King, is on a quest to create fabulous food, using as

much local produce as possible. Good morning, Simon, how are you?

Swell, thank you. What are you cooking today?

Elderflower panna cotta with poached gooseberries, and served with that a

warm elderflower cream. What are you adding to that? The

cream, the vanilla, the elderflower and sugar.

Those look local? They are. So, that is warmed through. We add

it to the infusion, cool it down and strain it, and pop it into the pots

ready to set in the fridge. OK. So we have 225 grams of flour.

To that we add 250 millilitres or grams of fizzy water.

Give it a milk. So is this like a tempura batter?

Yes. A couple of eggs to add to that.

Then a little splash of vinegar as well just to help to crisps it up.

My grandma used to put vinegar in her Yorkshire pudding mixture.

Everybody asked, why, I said I didn't know but it worked.

As her mother did it before her! You are probably right. So a little

pinch of salt and a more generous pinch of sugar as it is for a sweet

concoction. Then the elderflower. We coat these in the batter gently and

take them over to the fryer. . The fryer is set at 170.

We give it a quick shake. How long does it take? A couple of minutes on

each side until they are crispy and light, golden brown. We will drain

them off and sprinkle them with vanilla sugar to serve alongside the

panna cotta. Perfect. So, we have the

gooseberries we poached earlier. They are like little grapes.

They are, they're beautiful aren't they? Pop those by the side. A

little bit of extra on the top and Bob's your uncle.

Beautiful. So this is elderflower panna cotta

with poached gooseberries. I think that looks really delicious

but let's find out what the lady thinks.

Absolutely. Indeed. Thank you.

Enjoy. Panna cotta is a dessert I always

order. I prefer it to sorbet, I prefer to ice-cream... Delicious.

They are tart. Yes, local cream.

That looked like the perfect wobble on that panna cotta.

Right, let's try to give you a helping hand

That's a mouthful isn't it? First on the line is Andy from Pontefract.

What is your question? I have been given beetroot and I'm looking for a

more interesting way of cooking it than boiling. What we do is

basically wrap them in foil with salt, Pepper, vinegar, thyme, garlic

and slow roast it in the oven, it make it is sweet. We make a lovely

salad with tomatoes and pesto. I love this man! Which dish would

you like to see, Andy? Oh, hell, I'm sorry.

Rebecca you have some tweets? Yes, I have a question here from Kyle,

which steak would you like to use the most.

I like rib-eye. It has a lot of natural fat. It keeps it moist and

imparts lots of flavour. I love skirt. A bavette. Anything

with fat on it. Another tweet? From Rachel Jenkins,

any ideas for left over pulled pork. Easy! Let me answer this one! I love

it. You can make a fantastic ravioli. Two eggs, 200 grams of

flour, spread it out, make a square, the pulled pork inside, close it,

cut it in a pan, then salt it and put it in a pan with butter and

sage. Hallelujah. How about a harsh brown? Baked

potatoes, added with the pulled pork, in the pan fried lovely.

And it is on to the phones, it's Claire from Newcastle.

I have been picking blackberries, I have loads. I have made jam and

jelly. What else can I do for the winter? You have the frozen

blackberries and lovely yoghurt. Remove it from the freezer.

You can add the blackberries and yoghurt and mixed it around and make

it into a lovely ice-cream with a little bit of honey on top and a bit

of mint. You will love it. It sounds good. It could be savoury

as well. Blackberries go well with game. You could preserve them in

vinegar and sugar to make a pickle. Great with cheese with a strong

cheese or use it with the game. I did a risotto with strawberry. You

can do risotto, not a pudding but it works with blackberry as well.

Three recipes. Right, would you like heaven or hell? Heaven! Now Lesley

from Bristol. I have smoked kippers in the freezer. I would like an idea

for them, please. Kips, e, they are a very strong flavour. I would

defrost them and make a risotto, diced with spring onion and lemon.

Folded in with creme fraiche. That is a great way or a fish cake. Using

cod fish with the kippers and make a wonderful fish cake with that. Those

would be my two ideas for you. Thank you.

For me, a classic fish pie. But go easy on it as the kippers are a

strong flavour. Or a lovely ceviche. Defrost it, cook it, with a little

bit of breadcrumbs and then lots of vegetables with a bit of vinegar on

top. You can eat it for days after days! Brilliant.

Heaven or hell? It's got to be heaven.

Oh, right! Yes, fantastic. One more thing before the Omelette Challenge.

Somebody tweeted about the ragu. If you cook it for two hours, does it

not get dry? You have to check. If it needs a little on the fluids just

add to it. The stock, it slowly will cook. If you see it start to dry,

just add a little more fluid. Would you cover it completely? No,

just cover it but leave the lid a little bit out like somebody popping

their head up! Lovely. It's time for the

omelette challenge. Gennaro, you were top

of the leaderboard for quite some time and you've got

a special technique. Any tips for Freddy

because he didn't actually do the omelette challenge last time

as it was a shorter show. I don't need tips.

You must use three eggs but feel free to use anything else

from the ingredients in front of you to make them

And make sure they're actual omelettes!

The clocks will stop when your omelette hits your plate.

Let's put the clocks on the screen please.

Oops! A bit of shell in there, Freddy?! You like the butter,

Gennaro! I like butter, thankfully. Freddy, there we go.

Oh, la, la! Mama mia, Gennaro! That was good! Oh! You guys were not

listening earlier. You were not listening! Rebecca,

would you like to taste this for me? Really? Gennaro... You have lumps of

butter in here. Well, we are cooking with butter, it is extra flavour!

Yes, a lot of butter in there. Freddy, probably more omelette left

in the pan than there is here. It doesn't really look like an

omelette. I didn't do a good job there, did I?

Right. Gennaro, do you think you beat your

time? Yes, I did this one well! 12 seconds?! 27.25.

27?! My gosh. You are not on the board.

Freddy? Probably 26, 27? 27.68 but... You know what's coming... Oh,

man. I'm in trouble now. I love it that my song comes out of

the bin! I'm sorry! I'm sorry! # Amazing... It doesn't sound right,

that doesn't make sense! Is there anybody inside of there? Freddy's

head. Never mind. We love this music.

So will Rebecca get her idea of heaven or hell

Food heaven, pan seared salmon with rocket condiment, ceps,

Or food hell, lobster and Roquefort gratin and there'll be a lot

of people at home who don't quite believe that's your idea of hell

but we'll find out what we're making after a portion of James Martin.

Cooking for me is one of life's great pleasures.

Whether I'm at work in my bus why restaurant, or cooking at home, here

in Hampshire. One thing being a chef has taught me is how to enrich

wonderful, fresh produce with everyday ingredients that any cook

worth their salt should have at close hand. I don't know about you

but my food wouldn't be the same without store cupboard staples.

No longer will the pantry be a place where tins, jars and packets gather

dust. I want to get you excited about elevating the everyday

confriends a can into a meal to remember. Or turning the flavours

from jars and bars into serious puds. We are discovering recipes

from the medieval store cupboard and meeting some of our generation's

finest artisan food producers. From the new kid on the block, to the

Southern Hemisphere, to an artisan with more mature tastes. When I'm in

the mood of making magical meals out of nothing, I turn to my Spanish

style chorizo bean stew it is the beans that makes the stew fantastic.

What I have in the store cupboard are these. White haricot beans. They

are delicious. Firstly, we have to get the chicken cooking. I use

chicken thighs and legs. They have the most amount of flavour, I

believe. We have oil in the pan with a touch of butter. Start to colour

the chicken. This is a great dish as it is really

quick. The whole thing takes the same amount of time as the chickens

take to cook. To enrich the stew's flavour I add

lemon, garlic and rosemary and thyme. If you take a whole shallot

and slice it through, put it in the pan as well, you you can eat the

shallot when it comes out of the oven. Fantastic. The pan is into the

oven at 220 for ten minute, leaving me with a jar of beans, a staple of

the Spanish store cupboard. But this is the key. Chorizo. Or as my sister

call it is choritzio but this is a spicy one. It contains a good amount

of paprika that lends itself well with this dish.

There is no real need to serve any veg with this, it's one-pot cooking

for quick and easy meals out of the store cupboard. To get this Spanish

style stew under way. Get a pan nice and hot and add good olive oil, not

oil from just anywhere. I am going to sup -- upset the Italians to say

I think the Spanish produce as good olive oil as anybody.

But what the Spanish are fantastic at is pork and that's why the

chorizo you get in Spain and supermarkets nowadays is really,

really fabulous. With the chorizo starting to release

wonderful paprika oils I can add tomatoes, shamots and garlic. --

shallot. Although it's store cupboard ingredients it packs a

bunch. You could use dried Rosemary or thyme if you haven't got fresh.

It will go brilliantly with chicken. The addition of stock, just a little

bit of chicken stock will help break down the tomatoes.

All I need to do is bring these colours and flavours of Spain to a

simmer and then I can turn a haricot from the cupboard into something

really delicious. You can almost eat them as a snack,

they're so good. They're just delicious.

Lovely rich, they're like the best baked beans you will ever have. You

power them straight in. They're already cooked, so they just need

warming through. In very little time we are almost ready.

You have pieces of chorizo in there, the tomatoes, it's like the ultimate

stew. But without all the hassle. And then all we do now to almost

finish this off is grab some parsley, roughly chop it and throw

that in. It looks good enough to eat on its own but after ten minutes in

a really hot oven the chicken is ready to dish up.

You get lovely beans, a piece of each chicken, the roasted shallots

and the caramelisation on the sliced bit, you can eat that. And not

forgetting the lovely bit of roast garlic to dive into, as well.

It tastes fantastic. It's brilliant. It's so quick and easy. There you

have it, my chicken and chorizo been stew. A dish that elevates a store

cupboard supper into a meal fit for a King.

Time to find out whether Rebecca is getting her food

For your food heaven, I'll pan sear the salmon and make

rocket condiment and serve with these lovely ceps,

I'll make a sabayon sauce from the shells of the cooked

lobster, finishing it by whisking in this lovely blue cheese.

Then I'll serve the lobster with the sauce, then grill

on top of a bed of wilted watercress and spinach.

We know the callers went heaven 2-1 but how do you think

It's the blue cheese. What way do you think the chefs voted? I don't

know, you are nice. I don't know. A lot of people do like lobster. A lot

of people are going to go for it. Well... I am at your mercy. The

chefs are on your side. We are going for heaven! The salmon. Nice. Let's

get rid of the lobster and the blue cheese. Thank you.

We have wonderful ingredients here. You like Italian food, we have some

rocket and ceps that you can prepare for me. The lovely tomatoes and the

parsnip for the crisps. I will get crack on the salmon. The salmon, I

will take the skin off. Simply... Would you always take the skin off?

No, for this particular recipe I am taking the skin off and pan fry it.

It's going to cook really quickly. Do you like salmon not overcooked? I

like it soft really. That's the thing with salmon, it's one of those

fish that is oily and cooks really well. Even if you slightly overcook

it, it's still got that lovely soft texture. I like wild salmon a lot,

as well. I prefer wild salmon. Will you be cooking these dishes on tour,

do you think? You need a chef on tour. I think it's going to be a

little bit more drive-through if I am being honest! It will be great to

take one of you lovely chefs with us. You need to ask Gennaro to make

a big batch of ragu. Any time. I will hold you to that. Or get him to

go with you. That's it. Gennaro on tour! The ragu man on tour. That's a

scary thought. That's scary, I have this vision of... Eat, eat, eat! You

on tour, oh, dear. Tell us more about your tour. I think you are

going around Britain? Yeah, I am. I am touring the whole of the UK,

yeah. We will move cities. Home town of Liverpool? Of course, always the

best, as well. Always have a good laugh at home. Do they give you the

biggest cheer? They do, it's always a good night out afterwards, as

well. Lovely. We are going with rocket salad here, the tops of the

spring on yn and a couple of ice cubes in here. The reason for that

is because when you spin any ingredients in here it gets hot. It

gets warmed up. If it gets too hot, it's going to make the rocket go

brown. You want to keep the rocket nice and green. I am flipping over

the salmon there. It's got a lovely colour on it. Turn off the heat. The

re-Sid annual heat in the pan will cook the -- residual heat in the pan

will cook the salmon. Freddie is deep frying the parsnip crisps here.

Until they go crisp, not too hot the oil. You can do that with other

vegetables, and we were talking about beetroot earlier. It's a great

alternative to potato crisps, a healthy version even though it's

deep fried. With olive oil would it be bad? It's not good for deep

frying olive oil, it doesn't really work that well. I have capers and

some mustard. Lovely Dijon mustard to give a real kick. A splash of

olive oil. Give that a good blitz. Where did it

all start for you? When was your first memories of singing? First

memories of singing, let me think. Probably age about three. I was that

annoying kid that used to sing to people in the street. Anyone that

would listen, knock on the neighbour's door. I can't believe

your singing was annoying. I reckon at the age of three you probably had

an angelic voice. No, it's definitely got better with age, like

a fine wine, I think. I don't think it was all that good when I was a

kid to be honest. How was the X Factor experience? It was good. I

mean, that was my big break really, I am really grateful to the X

Factor. It was where the public got to see me and vote for me and it was

a brilliant experience. It was good. You beat One Direction. I did, yeah.

They beat me in the end, but yeah. Who are One Direction? They're on

the show next week, no! They went on to do really well. Really proud of

them. It was great. It was. What an experience that must have been. Talk

about nerves. I know, yeah, it was. You have to forget when you are on

that stage, I used to have to forget millions that were watching it

otherwise I wouldn't have got on the stage. I had to pretend it was just

the studio audience. It's like Saturday Kitchen. A little bit like

that. There is no one watching! The new album, is it personal to you, is

there some background to it that makes it real? It is, it's a very

personal album. It's got hints of break-up and relationships, building

yourself back up again. Yeah, I wrote it just about what I had been

through really. It is quite emotional but at the same time I

wanted it to be upbeat. So I have made, I would like to think, a

positive album, yeah. I did listen to a little of it last night after

work and it's very touching, the words are very touching but what

gets me is that voice. Thank you. It's truly unbelievable. Beautiful

voice. Right, the ceps here. Gennaro cut them in half. Another wild

mushroom in season at the moment or porcini you would call them. Could

you get these anywhere or certain shops? If you can't find wild

mushrooms use a good ordinary mushroom or oyster mushroom. Yeah,

you don't have to use wild. These are particularly good and they're in

season at the moment. These lovely yellow tomatoes will add acidity and

sweetness to the dish. We have put dparlic in there, as well. Garlic

that we poached or blanched two times to make it a little less

strong, gives a sweetness. You guys are brilliant. Professionals indeed.

I will give you a job! I can use other fish, if you are not into

salmon, any fish, this would work with any fish. A big spoonful of

this condiment, you can put this in the fridge and it sets like a

mayonnaise. Two lovely pieces of salmon. Lots of colour. Balance that

there. Then I need to grab a spoon and we are just putting a few more

of the garnish on there. I am so happy. It's not lobster. So happy

it's not lobster. Maybe convert you over a period of time. It's people's

love. I don't know why. Actually this is a lovely dish, I think. It's

lovely and fruity. A little bit of parsnip on there. Freddie, if you

could put a couple of leaves of rocket on there. Then I am going to

get the wine. Susie has chosen a Grillo from Marks

Spencer. Grab the glasses. Rebecca, dive in. Thanks a lot. Here

we go. My hands are greasy!

Come on, Gennaro. Enjoying it all? It's gorgeous. Lovely. Food heaven.

That's all from us for today. Thanks to the fantastic

Frederick Forster, the generous Gennaro Contaldo, our wonderful

studio guest Rebecca Ferguson and cheers to Susie Barrie

for all her excellent wine All the recipes from the show

are on the website: Next week, Matt Tebbutt returns

but I'll be back in a few How you doin'?

LAUGHTER AND CHEERING # Drop it like it's hot

There are more stars on that sofa