24/11/2012 Saturday Kitchen

Good morning. Prepare to feast your eyes on 90 minutes of truly world-

class food! This is Saturday Kitchen Live! Welcome to the show.

We've got the cream of Cornish culinary talent in the studio today.

First, he's the owner of the only two-star Michelin fish restaurant

in the world! From Rock in Cornwall, It's Nathan Outlaw. Next to him is

a man who chose Rick Stein's doorstep in Padstow to set up his

restaurant, but the gamble paid off and in October he was rewarded with

his very first Michelin star. Making his Saturday Kitchen debut,

it's Paul Ainsworth. Good morning to you both. Nervous? A little bit.

What are you cooking today, Nathan? A nice fish burger. There is

tartare sauce there. A pickle salad. A lovely cider bun.

The fish, you are a big supporter of English, what fish are you using

today? It is Whiting. Readily available.

Sounds good. Follow that, Paul, what is on the menu? I am doing a

beautiful Cornish lamb pastille. You are wrapping the lamb in filo

pastry? Yes, and in potato as well. So lots of crunch and texture.

A lot of work there. Those dishes sound pretty good to

me and we've also got our usual brilliant line-up of foodie films

from the BBC archives for you too. So, All of them are brand new to

Saturday Kitchen and today they come from Rick Stein, The Great

British Menu and Rachel Koo. Now, our special guest is currently

scaring the pants off us in a new Sunday night drama here on BBC1

called The Secret of Crickley Hall. It is Tom Ellis! Great have youion

Saturday Kitchen. First of all, congratulations, two hit shows, The

Secret Of Crickley Hall and Miranda? Thank you very much. Well,

Miranda has been going for a couple of years now.

But to two-for-one shows, one is a comedy, one is a serious drama?

Well, The Secret Of Crickley Hall is a classic horror story, ghost,

haunted house, supernatural drama, but with an underlying family drama

in the middle of it. A family tragedy. It is amazing.

You have a great cast and writer? Joe Ahern who adapted it from the

novel, by James Herbert, a big horror novelist, probably Britain's

biggest export in terms of horror novels. So it is a cracking story.

Joe adapted it for the three parts has done a brilliant job. He

directed it as well. He is a massive geek in that genre. He is a

big Hitchcock fan. I think people watching it were scared witless. Wi

is the idea. Now, it is cook ry today. Now, of

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

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

favourite ingredient - food heaven, or your nightmare ingredient - food

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

one you get. So, what ingredient would your idea of food heaven be?

I love coriander. I believe it is the favourite in

Britain. And pork belly. I love it

Sounds good to me. What about dreaded food hell?

I have always dreaded seafood. It was something from my parents, it

was something that they never liked. My mum always led me to believe I

would get poisoning from the seafood.

So the mussels and the shells? Yes. So, it's either pork belly or squid

and mussels for Tom. For his food heaven I'm going to look East for

my inspiration and make a Thai- style pork belly. The pork is

gently poached with chilli, lemongrass, ginger and loads of

coriander then pressed. It's cut into slices, pan fried and served

with a homemade chilli jam and a coriander salad. Or Tom could be

having his food hell, mussels and squid and lots of other seafood

which I am going use to make a quick version that French classic

soup, a bouillabaisse. I'll cook all the fish in a mixture of white

wine, aniseed liqueur, fennel seeds, tomatoes and saffron. It's finished

with some pan fried squid and served with toasted baguette and a

little saffron mayonnaise or rouille. Well you'll have to wait

until the end of the show to find out which one Tom gets. I like the

sound of the cheese and the toast! If you would like to ask us a

question, call us: If we get to speak to you, we are

asking if Tom should face either food heaven or food hell. Start

thinking. Well with the shellfish, maybe you

don't venture down to Cornwall? do love Cornwall. It is not that I

don't like fish. I love fish, especially Whiting! Well, to start

us off it is the famous Nathan Outlaw! There is a collection of

you town there now, there is Paul and Rick Stein.

The whole of Cornwall is really, really good. So aisle very proud to

be there. What are we making? There are the

burgers. We have some tartare sauce and

We have some tartare sauce and cider buns.

So you want me to get on with the buns? Yes, indeed. Two types of

flour, the granary and the white flour.

Now, what else have you got there? I have some peach juice, it sounds

strange, but it gives the bread a bit of character. So a bit of peach

juice in there, also the cider going into it. So it give as lot of

West Country flavours. Not that peaches grow in the West

Country, only in the Eden Project! Tell us about the fish? I was in

the market last week, Whiting it is fish that you see a lot of, but it

is not used that much. It is very affordable. Very cheap. It is

plentiful. It is a fish that is very good to introduce yourself to.

It is not too strong. So the reason I'm adding shallots, garlic, chilli

it needs a bit of help. It can be bland.

Is it easy to get hold of? Yes it is, the fishmonger and the

supermarkets, but you can use cod, hake, ling. Any of the cod family

fish they will work. Does it look like a haddock? Yes,

it does, but they are smaller. They don't grow as big, but it is one of

them fish, it is not really used enough. It will not break the bank

if you do use it. Now, I have the bread on the go. We

have the cider to combine it. It is unusual, instead of using water?

That's right. I do a beer one which is nice.

You can also do a beetroot one as well. So that is a little more

creative. So, once you have left it to prove,

we have this one here... You can leave it for an hour in a warm

place. It will come up like that I need a bit of flour.

What I'm trying to do with the dish is to show that it is a burger, but

to make it more exciting and to show people that fish does not have

to be complicated. This is a really good one to do for a big party. If

you have a barbeque, maybe it is the wrong time of the year, but

even at Christmas time you can do this. It is simple. You can do it

all beforehand. You can freeze it and make a few of them.

Now, how is the restaurant going? Not only do you have the one in

Cornwall. A couple in Cornwall, you have ventured into the Big Smoke,

you are in London now? That's right. I opened a restaurant at the

Capital Hotel in Knightsbridge. It is different to Cornwall. The same

sort of people. It is nice to see lots of faces that are familiar to

me. That is good. Basically, it is Outlaw Seafood and

Grill. It is a little more urban. What I found... That is a London

trendy word, urban?! It is a mixture of of seafood and the grill.

The chef there is Pete, he is doing a brilliant job, coming from

Cornwall up to the Big Smoke. It is a famous restaurant in its

own right? It has had chefs through its doors in the recent and past

years? Yes, you have had Richard Shep ard, Brian Turner. He is still

alive! That is good. He has been into the restaurant in London. He

came to support us. That is really lovely.

He is a star. There is the type of calibre going through the

restaurant. Were you nervous taking that on? Just a little bit.

But we are offering something a little different. It is very

British. It is seafood. It is surprising that we are an

island and there are not that many seafood restaurants. It is

something that you expect to sea more of. It is another challenge in

the career of being a chef. Now, these are the cakes you are

making. I have to get them cooking. Just pan-fry them in a medium-

heated pan. Then into the ov on at about 180 degrees.

-- oven. Now, I need to make the mayonnaise.

I am blitzing down the Whiting with a whole egg. I am not taking it too

fine. I still want a bit of texture. Here are the shallots, the garlic

and the chilli that I sweated down. The reason to sweat it down is to

get rid of the rawness. People think of fish cake, they

think of putting in potatos, but you are not doing this?

You use the egg to bind it and a few breadcrumbs as well.

Would that work with shellfish? would do, crab... Yeah, but

somebody does not like it! If you want to ask a question to the chefs

today, call this number: Right, I have the mayonnaise on

here. Here I have mixed in breadcrumbs in

there. I will chop some parsley. You can use anything you want. You

don't have to use chilli, but I like the combination with the

garlic and the parsley it works well with the white fish.

The London restaurant, is it fish or meat-based? We put a few dishes

of meat on, but literally, it is all about the fish. So we are

bringing up the fish. We are buying the fish ourselves and bringing it

up to London it seems that that is what the people want. It is

brilliant for me, that is what I love to cook.

It is good news. It is nice to be in London and seeing the people

appreciating it. It is one of the things you think that we have lots

of fish restaurants, but we haven't. So, the idea is that you have

breadcrumbs in there to bind it together? That's right. Then you

can make them any size you want. Using your hands, just push it

together and mould them. You can keep them in the fridge or now you

could freeze them. They would last a good month or so if they are

well-covered. The mayonnaise is ready.

And you want a quick tartare sauce with mayonnaise, capers and

gherkins. Do you want herbs in this? A little

bit of parsley will be nice. The bread, how long do you bake

those for? About 15 minutes. They will be ready after you have

proved it for half an hour. As well as the restaurant in London,

you are trying to set up a new one? We have acquired a site in Cornwall

near the market. Hopefully in the New Year, by Easter we can open

another restaurant there. That is with a fish who I have known for a

long time. I worked with him while I worked with Rick Stein. Paul

Rickly. He is helping me open up a restaurant there. It is a British

style tapas. Using all of the fish from the market nearby it is a

smaller market that needs support. A lot of fishermen are on day boats.

They have smau crews and they are under pressure from the bigger

crews, so this is a nice thing to do to support them. Hopefully make

them proud of what they are catching. It is a very dangerous

job being a fisherman. They really need support at this time. So

hopefully we can help them with that.

It is a dangerous and a tough job. Yes.

So, the herbs, the parsley... touch of lemon juice in there as

well. All I have in the salad is parsley,

cucumber, gherkins and capers, lemon juice and salt and pepper.

Here are the fish cakes. They are great. They hold together nicely.

It is great to get the kids making these as well.

My kids are not interested in watching us, James. They are more

interested in seeing Tom as they love Miranda. How old are they?

Nine and seven. They are massive fans of the show.

They were asking about you, but I said you should be watching me!

What are their names, I will give them a wave.

They are Jacob and Jessica. Jacob and Jessica, hello! That is

great. So, what do we have here? Whiting

burger with a cider bun and tartare sauce.

Which bit of that did you do? the cucumber! I have never run

the cucumber! I have never run around so much in my life! I think

there is one each, unless you are feeling hungry.

If you can't get Whiting, you said that the fishmonger can get it, but

in the supermarket, haddock works? Yes, even mackerel. We even did one

with squid. Very versatile. That is amazing. It is a bit hot,

but it is really good! And the bread. You can taste the cider in

that bread. It is really good. We need wine to go with this, we

sent our wine expert, Tim Atkin to Kent. What did he choose to go with

the whiting burger with a cider bun and tartare sauce? I am here in the

grounds of Leeds Castle. I am heading into nearby Maidstone to

Nathan, with the delicious fishburg, I have to serve a white wine, but I

have to choose carefully. There are three tricky ingredients. The

capers, the shallots and the pickled gherkins. I want a white

wine with good acidity and weight. The classic match would be a

Chardonnay, but I am sticking with the south of France, but the wine I

have chosen is made from a rarer grape variety it is the Paul Mas

Estate Marsanne 2011. This originated in the northern Rhone

Valley. It has been successfully transported to Australia and the

south of France. You don't have to anybody a hurry

to drink this. This develops nicely in the bottle. On the nose, there

is honeysuckle, cinnamon from the oak and lovely fresh herbs.

This is delicate enough to work with the Whiting. There is a yeasty

note that picks up on the bread and an undertone of green that works

well with the gherkin and the tartare sauce. Nathan, a great idea

for a burger and this is a great wine to go with it.

It certainly is. He knows his stuff.

And just under �9. A bit of a bargain. A French classic.

Happy with that? Yes. The burgers are disappearing

rapidly! Coming up, Paul is cooking his first dish on Saturday Kitchen.

Feeling nervous? Yep! What are you making? A lamb pastia. With pastry,

salsa verde and ewes milk. Sounds good to me. It is time now

to catch up with Rick Stein. He is on his journey through Spain, he

has reached Pamplona, but he is not 'Pamplona is

there to watch the bulls, he is 'It's much loved by the Americans

'In the main square is the famous Cafe Iruna, looking exactly

'as it's always looked for a hundred years or more.'

'played host to people like Hemingway, Sinatra and even Franco.

'Their most popular dish was this.'

So this is called Rabo Estofado?

Every year in San Fermin holy daysall the people come here to eat this.

Really? Yeah. Yes.

'What Alex does is to dust the individual pieces of oxtail in flour

'before frying them off in olive oil. At the height

'of the San Fermin they'd be using the tails of the bulls killed in the ring.

'I can quite imagine Hemingway eating this.'

OK, Rick. Do you like to prepare this one?

'It doesn't take long for the oxtails to get a nice golden colour.

'He then takes them out and in another pan he fries loads of garlic.

'I suppose it must have been about six or seven cloves, roughly sliced.

'And then he adds onions, carrots and leeks.'

'He softens the garlic, onions carrots and leeks

'until they caramelise, and now he puts in brandy.

'That's quite a lot, at least a double.

'Now some wine, Navarra wine of course,

'and then he gives it a stir for a couple of minutes.

'This is important because he has to cook out the raw alcohol.

'And once that's done he returns the oxtails to the saucepan

'and then he puts in a really well-reduced beef stock.'

Now we have to cook this one very slowly. Yeah, OK.

Very slow. And, Alex, could you imagine Ernest Hemingway

'Halfway through simmering the oxtails he takes them out

'and blitzes those vegetables and all that lovely stock into a thick silky gravy.

'This is the secret of the dish, of course - it's the enriched sauce

'made richer with the juices from the meat,

'that wonderful stock and the wine and the brandy.'

'It's now simmered for practically another hour

'and the colour gets darker and darker

'until it almost looks like chocolate, and then it's served.

'As dishes go, this is as butch as it gets.

'You can easily see Hemingway tucking into this.'

Ever eastwards. The sun is three times as hot now

as it was in damp rainy Galicia where I started my journey over a fortnight ago.

Navarra is blessed with an extremely fertile landscape.

It has the damp west wind from where I've just come from,

the protection of the Pyrenees to the north

and the warmth of the Mediterranean- breezes coming from the east,

and to top it all, you've got the water from the mighty river Ebro.

And that's why the region is known as the vegetable capital of Spain.'

The flat land of rich alluvial soil

has been chopped into small plots called huertas.

Here, it seems anything will grow.

'Today, I'm meeting Floren and his wife Mercedes -

'vegetable growers who supply some of the top chefs in the restaurants in Spain.

'Chefs who really put Spain on the culinary map.'

Artichokes. What is it in Spanish?

Alcachofa. Alcachofa. Alcachofa. This is beans.

Oh, broad beans. I love 'em. Yes.

Floren and Mercedes had the perfect dish

to show off their selection of vegetables - a minestra,

which is like a thick soup made entirely from young vegetables.

There are runner beans, which take about 30 seconds to blanch,

and Floren chops up some borage stalks.

That's a new one. I've only had it in Pimm's!

He then blanches those, too.

Next he shows me how he prepares the young, freshly picked artichokes.

They're soft enough to be peeled and the flower part of the tip removed and then split in half.

These artichokes, we cook yesterday.

Good Lord! How come they're this sort of turquoise green?

Just water and salt. Water and salt?!

Water have to be 2000 magnesium...

Is the word? And more.

HE SPEAKS SPANISH And the water from here has this.

I don't think I can do a recipe for it!

'The asparagus will take about five minutes to soften

'and Floren is ready to start the final part of the process.

'He's frying off onions, again picked a minute ago from his huerta,

'along with some young tender garlic stalks,

'and all at that stage straight out of the ground.

'Now he adds flour because a minestra is quite thick.

'That will absorb some of the oil while it cooks out.

'And then for the stock.

'He uses a cup full of water from the asparagus

'and another from the electric soup.'

I mean, that is great. It looks a bit like something out of science fiction,

but I mean that will give the finished minestra

such a lovely green spring-like colour.

'Now he puts in the artichokes.

'The thing about this dish is that you use whatever is in season,

'when it's just at its tippy-top best.

'And I think it's a great thing to cook in an allotment - that's if you get the weather.

'I like these baby broad beans.

'Sweet and tender, they'll take seconds to soften.

'And now for the asparagus.

'The Spanish love their fat white asparagus.

'Look at that green now. Just the water?!

'I just somehow can't believe it!'

'Then more runner beans. One of my favourite vegetables, fresh and young.

'and lastly tiny peas, which Floren- calls the caviar of the land.'

It's lovely watching this in this allotment,

It's lovely watching this in this allotment,

lovely cooking outdoors, you know,

cos it seems right you can go and pick the artichokes or the broad beans.

You know, the queen of the vegetable, right?

King, king. Sorry!

Well, he have long hair, so maybe...!

Well, it's time for lunch,

Well, it's time for lunch,

and that I'm pleased to say means a glass or possibly two of wine.

Although not as famous as its neighbour Rioja,

I think the wines here in Navarra are just as good.

You see what I mean about this dish? It is just like a thick soup.

Salud. Salud. Salud.

Cheers. I hope to see you next time- you have your house here.

'Well, mi casa su casa, that's if you're ever in Padstow.'

Great

Great stuff

Great stuff there.

Great stuff there. Now, it is 'Stir up Sunday' this weekend, apparently.

Now, I'm not a huge fan of Christmas pudding, but I think I

can show you something else. It is a puff pastry tart with apple. You

can make it tomorrow and freeze it and have it on Christmas day. It

will be cooked from frozen. It is one less thing to worry about. So,

the first thing to do is put the pastry. The producer said could I

make pastry, we have butter, flour, water, but obviously, people will

buy some. This is rough puff pastry. The most important part of this, it

must be made with butter. With must be made with butter. With

pastry it is so, so important. This is laminated. T as you layer

the butter and the flour together, that creates the layers. It is the

butter that melts, creates the steam, and traps between the layers

of the pastry, and then it creates the rising.

The rough pastry you don't get an even rise, but what we can do is

use this sort of pastry to make these tarts.

So, basically we take these and cut them out. Also, you can re-use the

pastry. Just cut it nice and thin. That is the key to this one.

With puff pastry, with this tart, you dock it with a knife, not a

fork. You want bigger air holes to allow the steam to come out and

stop you from getting aing soy bottom to the tart.

-- getting a soggy bottom. So, this is the Christmassy feel, with

sultanas, brown sugar, nutmeg and cinnamon. Then butter. Not only is

the butter in the pastry, it is also in the filling.

You can mix this together. This creates a nice winter spice

base to our little tart. Then sprinkle this on the top. You

can make this tomorrow easily. You can make smaller ones too. Then

we grab the apple. These granny Smith apples. Slice them through.

If you are wondering what happened there, that is not from cooking in

rehearsal, that is Christmas decorating.

I ripped nigh knuckles off with Christmas declarations. It involved

baubles, Christmas lights and a step ladder and my dog. The dog

grabbed over a bauble. So I had to go to the vet, and then I fell off

the step ladder and scraped my hands down.

I love Christmas! Now, this is where you take the time. I don't

peel the apple. It adds to the texture as well as to the

presentation of it. You could leave it like this.

Freeze them as you want. The bases would anybody the fridge.

Brush some butter over the top and then we freeze it. So this can go

in the freezer as it is. And then when you want them frr

Christmas take the whole lot out, they don't brown -- for Christmas.

You can cook it straight from frozen.

Now, firstly, congratulations on two hit shows, but it has not been

an easy ride for you in your career? You have been in bits and

pieces. You were in EastEnders, then you disappeared for a while.

Where did you go? You always wanted to be an actor? I don't know,

really. I wanted to act from the age of 17. I was doing bits and

pieces, but I was always working. I was making a living from it, but

that role eluded me for a while. You were alongside Heather Graham?

Have you seen that film? Nope. You are not on your own! Did you

see it? I saw it in the bargain bucket Attwooll worts! That is the

thing. I made a living. You do bits and pieces, but the wierd thing was

EastEnders. I did it for six months and people after that, they knew me

and something medically-related to me. People would stop and say, "I

know who you are... Hold it...." Then they would say, "Casual ti ."

Then I would tell them about EastEnders! But then you get type-

casted. That is the reason I didn't do it

for more than six months. It is difficult, though. In a show

like that you get a lot of media attention and tabloid attention. I

don't know if people think more of you, but you are brought into the

public conscious more. Also in your career you have done

the serious roles, but comedy has always been a part of your career?

I always loved comedy. The first job I did was a guest on Kiss Me

Kate. It is something that I always enjoyed doing.

And of course we have seen you on Miranda.

Playing a chef, weirdly. But the big thing you are doing now,

is The Secret Of Crickley Hall. The BBC can only do this right. It is

fantastic. A fantastic script. There is great acting as well.

It is taken from a successful novel by James Herbert. So in place there

is a fantastic story. The difficulty was translating it

on to the screen and being able to do what we could do without doing a

disservice to the novel. I have seen the first part. The

second part is out on Sunday? 9.00pm on BBC One, get that in!

is scary, though, isn't it? It is. The subject matter is not nice. It

is not pleasant. It starts off with you and yourself,

the character that you are playing and your wife, Suranne Jones, your

son goes missing. A year anniversary later, you book this...

I get a job. I get a job offer up north. I think

it is a good time to help the family move on in the healing

process. So we go to stay in the north is in a house called Crickley

Hall. The interesting thing, is it is told in two narratives. So the

story of 1943 and the present day. It flips between the two of the

different times. It is easy to follow.

That is credit to Joe. Has that gone wrong? Yes it is me!

I made a mistake. In the novel these are brief flash

backs that are alluded to, but Joe has explored that story and I think

it adds another dimension to the whole piece.

That make it is even more dark than normal? Absolutely.

It is three parts? Yes, so part yun you can get on iPlayer.

That's right. I watched it last night.

You were very kind to me. The second part is going out

tomorrow night at 9.00pm. Yes.

Now, dive into that. That is everything that people love. Apple,

ice-cream, winter spices and toffee sauce.

That is a mouthful of Christmas. Is it better than Christmas

pudding? I love that. I hate Christmas pudding. What is the

point of Christmas pudding. You eat the heaviest meal of the year and

then you have the heaviest pudding of the year to eat after.

Now, if you would like to ask us a question, drop us a line. There are

the details on the website: What are we cooking Tom at the end

of the show? It could be pork belly. It is cooked with lots of coriander,

chilli, garlic and pan fried. Or he could be facing seafood in the

French classic bouillabaisse. There is mussel, clams, hake, cooked with

white wine and saffron and served with a saffron rouille. Some of our

guests and chefs get to decide the result today.

Now, it is time to join our men in the The Great British Menu. First

Apology for the loss of subtitles for 57 seconds

cooking is the brilliant Phil Do you have the crust as well?

he has. I'm up first. They will be hungry.

They are almost identical. I could die on my sauce here.

I look forward to it. Phil places the carrots, followed

by a dollop of spinach and parsley mash. Topped with a piece of mint

jelly and a lamb and potato pie. He completes the dish with a saddle of

lamb and a spoonful of gravy. The lamb to the right, please. Go.

This is an immaculate-looking plate- That's the spherification.

Doesn't it smell good? Mmm. And it's so pretty.

I think the lamb is stunning. Me too.

I think there are two things that I don't like.

The little wobbly globs of stuff

that appear to have been washed in from outer space,

the spherification, and also this green, sludgy stuff.

I may possibly choke on my food,

but I do think, in this instance, the spherification really works.

I think maybe this runs the risk of being too conservative.

Too conventional.

It's a shame, because it's a beautiful plate of food.

To cook a piece of lamb like that, it's almost breathtaking. I thought it was amazing.

A respectable score.

How will Alan Murchison measure up?

Will his brand-new dish of lamb, basil, goat's cheese and tomato

give him his third consecutive top-three dish?

Alan is going head to head with Phil by also cooking lamb,

but he's keen to point out that he is treating it

in a much more modern way.

What I'm doing is a take on basil, tomato, olive with lamb.

But not in a way you'd conventionally see it.

I was going to say I find it hard to believe...

I'm not doing a sauce with it. I'm going to do one gazpacho.

I'm going to do goat's cheese panna cotta with it

and I'm drying out olives and making almost like an olive crumb.

Almost identical to yours, Phil. Mine was roast lamb with veg.

I'm not sure that's what yours is.

A quenelle of basil mash joins the tomato jelly,

then a garlic crisp to top the goat's cheese panna cotta

and a sprinkling of dried black olives.

Finally, the lamb with its herb crust and a drizzle of basil oil.

Oh, dearie me.

It's going to go one way or the other that one, isn't it?

Let's go. Please. Thank you very much.

PHIL: Get that. Could not be more different.

The lamb looks nice.ALL AGREE

I look at this dish

and I feel a terrible sense of oppression falling over me.

LAUGHTER

Someone's emptied their pipe tobacco all over my plate.

What's the matter with you? And the basil...

Listen, this is boring old lamb

in the Provencal style dressed up

We've got a classic combination of flavours that work very well

and then Alan has just tried

to twist the way that you receive them in your mouth.

There is this green potato, which... Plasticine,

this dry... Matthew, you have been banging on for hours.

You've just eaten too many meals in your life

and you cannot see a good flavour when it comes your way.

I think we eliminated the wrong man from this competition- first thing this morning.

Is your dish better than that? It's not as pretty looking,

but my dish would be tastier than that. It makes me upset.

The lamb is tough.

The crust, it's soft and oily and far too powerful for the dish

and it doesn't taste nice. It's a pretty disgusting plate of food for me.

Can Colin raise the bar?

He's cooking hay smoked pig's head with a molecular mock apple,

textures of onion and a black-pudding puree.

Can this dish secure him a second top-three place?

Under the watchful eye of his rivals, Colin starts to plate up.

The mock apple is placed on his black pudding puree,

along with red, white and baby onions.

The smoky pork gel completes the dish,

topped off with deep-fried skin.

Well done. Thank you.

And the smells coming off the plate are amazing.

The perfume of pig.

It has that sort of slightly artless look to it. Ah!

Where everything is carefully consid...

Will you stop interrupting with your "ah"?

I'm sorry, but I just lost you,

because it is the most divine pig's head.

Tom, as a pig man, what do you reckon? It's...

..it's fantastic.

The flavours are coming through wonderfully.

Pork and apple. Yeah.

Sunday lunch. My Sunday lunches never look quite like this.

There's cold elements and warm elements.

I think it's a fantastic dish.

It's a series of very carefully modulated, delicate flavours

that actually leaves your mouth very fresh.

Ready for pudding I would say after this.

It's fantastic. I just don't think it's a main course.

I think he's produced another elegant dish.

But, as a main course,it just comes short of the mark. Yep.

It's a tasting menu dish? ALL AGREE

You

You can

You can see

You can see the remaining chefs, including Nathan serve up the

remaining courses in 20 mince. Still to come on Saturday Kitchen,

Rachel Khoo opens the doors to the Little Paris Kitchen once again.

She is serving up a simple sole menure, simple but total -- totally

delicious. And then there is the Omelette

Challenge. That is live on air. Will Tom be facing food heaven? Or

food hell? That would be the fish stew made with mussels and lots of

other seafood, a twist on the French classic, bouillabaisse. Now,

when you choose a place to open up a restaurant, would you choose the

doorstep of one of the country's most famous chefs, Rick Stein? Well,

that is what our next chef d, and it worked too. It is the brilliant

Paul Ainsworth. Good to have you. Now, what are we cooking then, it

is not fish? No. We have amazing lamb in Cornwall. So we are going

to do the shoulder. So, you want me to make a salsa

So, you want me to make a salsa verde? Yes.

I have the shoulder here. I really, really like it. A lot of people

have not been using the shoulder as it is more fatty than the leg, but

once you use it. It is a much bigger flavour.

Now, you Brightoned that in star anise and bits and pieces? Yes,

star anise, lemon, sugar, brown sugar.

Lemon. That was left over -- overnight for 24 hours. We do that

with a lot of the meats in the restaurant. So some fish as well,

salting and brightening them beforehand.

Now, that is in duck fat? Yes. It is straight into the duck fat.

That is at about 80 degrees, that is warm. Then it goes into the oven

for four hours at 85 degrees. So, you gently cook that, like you

do for a duck confit. It can be done in oil as well? Yes.

Absolutely. When that is ready, you don't have

to use it straight away. That can stay in the fat like a larder

ingredient. So, here is one that has been

cooked for four hours in the fat. It pulls away lovely. The great

thing about this, you can control the amount of fat. So that lamb now

is delicious. It has had the lovely brightening. That is why the meat

is not a dull grey. I want a bit of fat in there, so

that it is no too lean. I will not break it down too much.

There is the salsa verde. That has been blended. Now, the beetroot.

That was an idea, a bit like a jacket potato. We are cutting it

down, not all the way, but then add olive oil and seasoning and a sweet

Spanish sherry that is reduced, so it gives it a lovely depth for

flavour. Can you do that with any root veg,

Paul? Yes, with butternut squash. Roasting it keeps all of the

flavour in there. That is lovely that. Don't tell him

too much. He will have it on his restaurant on the other side of the

water there! So, tell us about your restaurant. How did you end up down

in Cornwall? Well, I met someone about seven years ago. He is my

business partner. We have another restaurant in the square down there,

that is Reggiano's. He had a property down there. He knew that

Padstow was a thriving area. Obviously Rick has done wonder ps

for it. -- wonders for it.

He said there was a space down there. Not to compete, but to

compliment the area and join the restaurant scene.

Of course you have Nathan and Jamie down the road. There are lots of

great restaurants. The restaurant you have the

Michelin star is for No Six? Yes, we had the phone call saying we had

won the Michelin star. It was a lifetime achievement.

Is the goal to get two now? I am happy maintaining one at the moment.

How do you get the star? Does someone come in and eat the food

and say that is you, you can have the star.

Almost! Not quite like that, but almost! Obviously not anyone! It

would have to be a specialist!. New, the meat is getting wrapped in

the filo pastry. Then here we have a Chinese

mandolin. He is running now! It is the last

time you lot are coming from Cornwall. Can't you just do a

Cornish pasty! Right, next? I am making potato strings here.

The beetroot is ready. Now, the salad.

Yes, the pea shoots, put those on last.

Now, they use this with the die Conradish -- Diacon radish? Yes.

We use this along with the potato called Lovers.

Lovers? Yes, lovers! They crisp up really nicely.

You want that in the tin foil? it holds the flavour in there.

And tell us about this? What is this stuff? This here is ewes milk

curd. We add a little bit of cracked pepper to it and lemon

juice. So, the lamb is in the filo pastry.

So it is like a spring roll. A little bit of butter down the

side and fold the sides in so that the mix does not leak on you.

Then wrap it up. And this is where you see that cut

of meat is so good for this? It is a nice way of serving it. You can

get ahead and do it at home. Then we get the potato like that. Take a

load out like that. And literally, you bind it around.

The pastry keep it is nice and tight in. Then the potato goes

lovely. We dust it with a little bit of salt from the fryer and then

a bit of cumin. So you can make these in advance.

This one has been frying away now. About three minutes? Yes. The lamb

just warms inside. Now, whereas Nathan is purely fish,

you do a bit of both? Yes, we are doing this. I like to showcase some

of the brilliant suppliers and producers.

We have great duck, we have a fantastic butchers that we use in

Launceston. There is lovely lamb and pork. We have brilliant

suppliers. I like to showcase the brilliant fish and the other

brilliant ingredients. We saw you on The Great British

Menu. People recognise you from there. You did a whacky desert?

the Fairground desert. That was a great moment to win that.

These are done. Now, a little bit of seasoning.

Then I like to add cumin, but I like it to hit the plate as well.

Do you have a knife there? I like to serve the end bits as well.

There is the lamb inside. Take a little bit of the... It's a

sausage roll, isn't it ?! Yes, it is! Burgers, sausage rolls...

a tiny bit of olive oil. What did I put in the beetroot?

is Pedro Jiminez. It sounds like a Spanish golfer!

That looks fabulous. It is baked beetroot, topped with

ewes milk curd, lamb shoulder and salsa verde.

Well-deserved. A Michelin starred-chef. Brilliant.

You can relax now. You have not taken a breath through that, have

you? No, I haven't. Raise ray dive into that.

It looks delicious. That beetroot. I have cooked it

That beetroot. I have cooked it with salt, but in --, dive into

that. I can't talk, this is the nuts!

That is another way of saying it! Right, let's go back to Maidstone

to see what Tim has chosen to go with Paul's Cornish pastia.

Paul, your lamb has a Spanish flourish, with a hint of North

Africa thrown in. So I'm heading to Spain for the wine choice too. It

is a flavoursome dish with the rosemary, thyme and the sherry, so

I'm after wine with lots of personality. We could have a

Reserva, 2006, a classic match for the lamb, but I am heading for

Minarete Roble Ribera del Duero 2011.

The area of northern Spain here uses the same grape as the Rioja.

Because Roble is of a higher altued it tends to produce more structured

wines. On the nose is a hint of vanilla, plums, blackberry and

sweetness. On the pallet... The succulence of the wine works with

the sherry reduction and does not clash with the beetroot, a tricky

ingredient here. The tannins melt into the lamb and

the ewes milk curd. Paul, I wanted to find something really special

for your first appearance on Saturday Kitchen. I think I have

found it in northern Spain, and at a great price too! When I first

tried this morning, I was not really convinced.

But it is growing on me. I think with the food it is better.

Yes. There are a few flavours in there

to match. I think it compliments it well.

You are happy? Definitely! Just keep it coming! What do you reckon,

Nathan? I think with the combination of the salsa verde and

the lamb it is really good. beetroot is amazing, I would not

normally have ewes milk curd, but it is brilliant.

Right, next it is The Great British Menu, next up is Simon Rogan. Have

Simon has finished in the top three- and fish courses,

with his suckling pig cooked with mead, artichoke and nasturtium.

The dish is finished with baby leeks, nasturtiums and mead pork sauce.

OK. The pork loin going that way, at 11 o'clock, please.

This has got a far more enticing look to it.

He's competing with a five-strong rabbit pentathlon

including bunny burger, faggot and jelly.

He's determined to win his way into the top three

for the first time this week.

The bunny jellies hop into place followed by the burger and braised shoulder.

He then drizzles over some extra-virgin olive oil.

The last touch is some skinny chips- and Stephen's done.

Is that all in then, that one? Just be careful. Thank you.

Our old friend, the cloche!

That is absolutely brilliant because that is a bunny.

I love the idea of using the whole of the rabbit

and different parts of it and bringing it all together.

I'm just not convinced that it all matches as one main course.

Most of the five are delicious.

I've got a problem with the faggot which I find sort of overpowering.

I love that faggot.

It's really pepped up, it's really got a lot of oomph to it.

Rabbit on a banquet. It's going to be a risky one, isn't it?

I think there will be a lot of people asking for an alternative.

Nathan's up first with a bold take on surf and turf.

He's convinced that it not only fits the brief

Plating up starts with asparagus and samphire

followed by a slice of pan-fried duck breast.

Nathan then adds its unlikely partner,

the charred monkfish, and his controversial barbeque sauce

before finishing the dish with a crispy duck leg ball.

Just be careful, yeah? Brilliant, thank you.

I am so excited about the fish with the duck skin,

it's the most amazing flavour.

I mean, I just think...

..he is breaking new boundaries.

I think the charcoaling, which is much more marked this time,

helps to bring about that balance.

I think he's pulled one out the bag, definitely.

Ridiculous. Do you?

Yes, I think it's much better as a starter with some pineapple.

THEY LAUGH

That's a stunning score.

So Daniel really is up against it now.

He's taking an everyday ingredient to new Olympic heights,

with his complex chicken dish with ingenious sweetcorn egg,

crispy skin filled with truffle popcorn

and a revolutionary chicken spray.

and chicken liver parfait tucked inside that crispy chicken skin.

He carefully positions them on a pea puree.

Apology for the loss of subtitles for 57 seconds

You can smell

You can smell the

You can smell the chicken

You can smell the chicken in the air.

Cooking completed, all of the chefs are ang shoesly awaiting the

judges' feedback. It is time to find out which three

main courses are considered for the Olympic feast.

Well, good evening, chefs. We would not have expected anything less,

but we have seen stunning dishes today. I know you will want to know

about the rankings. I will announce them in the reverse order. In

seventh place, we have... Alan Murchison.

It was a great dish, but it just was not great enough.

I think you are being very kind. Thank you very much.

Let's move on. In sixth place, it is... Steven

Terry. I'm sorry, Steven, someone has to

lose. That is fine.

And, Phil Howard, I'm afraid you are in fifth place.

Right, now we have a problem. We found that we had four fantastic

will go through. Right, it is that time of the show

to find out what some of your foodie questions are.

And you can choose which dish Tom should eat, food heaven or food

hell. Stephen from Belfast. What is the

weather like in Belfast? It is very cold.

What is your question today? We are having fillet steak and we would

like the best way of cooking it. So, they are not having turkey this

Christmas, but fillet steak. We will all be around for Christmas.

How do you cook it? I think you cannot beat cooking it medium rare.

That time of year, I would do maybe a stilton butter. Stilton being

Christmas, or a classic, like a good old fashioned butter sauce.

Yes, the bearnaise, that is with sweated shallots and tarragon in

there. The best way to cook it, to pan-fry

them? If you have a char grill. That is great, but a good, hot pan.

Season it after, not before. Sometimes the salt draws the

moisture. So, very, very hot pan. That is the

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

hell, please. Thanks! Sylvia, are you there? I am.

What is your question? What is the best way to cook lamb shanks, love!

For me it is vegetables, onion, garlic, celery. Sweat them off and

slow cook them at 150 degrees. Leave it with the lamb for three

hours, then it all comes off the bone and serve it with marshed

potatoes. The key to that is browning the

meat. Then sealing it all off in the pan

to get the colour and flavour into Yes.

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

heaven, please. And Ruth, what is your question for

us? Good morning. My question is I have pearl barley. I have put it in

soups and stews and attempted to make lemon barley water. What else

can I do? So, pearl barley, what do you think? Soak it for 24 hours.

Again, a lovely ingredient is Jerusalem artichokes. You can do it

exactly like a risotto, but with the pearl barley.

Sweat down an on ion -- onion, no rice, just the pearl barley and

cook it with the vegetable stock or chicken stock. Then add mascarpone,

seasoning. There you go. What dish would you

like to see at the end of the show, food heaven or food hell? Well, I

will go for food heaven. You can change your mind? No, you

can't, I have read the rules, no, you can't.

Do you want food heaven or food hell? Food hell! Oh! Thank you very

much for that. The usual rules apply. A three-egg omelette cooked

as fast as you can. This is of course the Omelette Challenge.

Gennaro Contaldo is in the centre. Sat was close to him. The usual

rules, a three-egg omelette cooked as fast as you can. When was the

last time you made an omelette? Yesterday morning, about 20 of

them! Well, the pressure is on! We are live, as usual. Put the clocks

on the screens, please. Three, two, one, go! Nathan has done this

before. He realises it does not stick! You had a sneaky grin

looking at your fellow chef over here! Happy with that, Paul? Nathan,

I don't know. It is a wonder that I'm not ill every Saturday.

Nathan, where is the pen? Nathan, you were practising.

Not since the last time. It puts you smack in the centre!

Yeah! A pretty respectable time there.

I did about 100 of them yesterday! Paul, you are also in the top ten.

You did it in 25.64. That puts you about there.

Well, it would do, if it were an omelette, but you have to take that

back to corn wall and come back on again.

I'm not putting that on! Right, will Tom get his idea of food

heaven? Thai-style pork belly, but before we find out, we are over to

Rachel Khoo in Little Paris Kitchen, today she is cooking a French

The key here is the nutty sauce I've got here a fillet

A generous pinch of salt - two pinches

and some black pepper.

OK. Then just grab your fillet and then you kind of dip it.

OK, give it a little pat...

..to tap it off.

OK.

Frying pan.

I'm going to use a bit of sunflower oil, so...

That's enough.

We want to get this nice and hot.

While that is heating up,

I'm just going to grab... a bit of parsley.

Scrunch it up and then just run your knife through it.

OK, I think that is getting hot enough.

So it's ready...

You can put it in the pan.

What it should do, it should bubble round the edges.

Two minutes on each side is fine.

Yey! I think we can turn it over now.

I'm going to cut half a lemon, I'll need that later.

That's a beautiful brown, golden-brown colour.

And then you're just going to slide it out onto the paper.

Wrap it up to keep it warm.

Just wipe off the excess in there.

Put that on the heat - a nice chunk of butter.

Now we're going to make our brown butter sauce.

This is a very quick sauce, so don't go disappearing anywhere,

otherwise you'll come back

and you'll have a black butter sauce, instead.

As the milk solids in the butter cook,

they give the butter a lovely, nutty colour and taste.

The French call it "beurre noisette" or hazelnut butter.

You can actually smell the butter starting to cook

and it should get this light, toasty flavour.

OK, so that is done.

Watch out, I'm going to add the lemon. It's going to...

..splatter a little bit.

The lemon goes in.

Parsley...

..and then...

I'm just going to add a good tablespoon of capers.

Right, that's the sauce done.

Get a plate,

unwrap your fish,

slide the fish on there and put the sauce on top.

You can finish off with a bit more parsley on top...

..and a little slice of lemon. That's it - c'est tout.

That's supper in a couple of minutes.

Who said French cooking was complicated?

When

When I

When I really

When I really want to impress my friends, I like to make a pudding

you cannot buy in the shops but looks as good. The next recipe is a

bit tricky, but it is worth the effort.

This is Floweding Islands. Basically, it is a cold sea custard

with a floating meringue in the Take half a litre of milk,

We're going to add the pod as well,- It's got this very sweet,

'I'm going to add my milk to four Right, so the milk has come to

Egg yolk's a little bit sensitive to the heat, so what you do,

is mix that in slowly and keep on whisking.

Make sure you get all the vanilla grains.

'The creme anglaise needs to be the consistency of double cream,

'so put it back on the hob to thicken it.'

Keep it on a nice, low heat. Whisk constantly.

Creme anglaise would make a great accompaniment with apple crumble.

I'm going to switch this off.

This goes in the fridge till it's well chilled.

Leave it in the fridge for four hours,

in the meantime, I can start making my crunchy praline topping.

Heat 75 grams of sugar and 25 ml of water together

until they make a syrup.

The sugar's dissolved and I'm going- to add my almond slithers in now.

You're looking for your mixture to go a golden-brown colour.

When it gets that dark colour,

it's time to switch it off.

While it's still hot, you want to pour it out, onto your baking tray.

Spread thinly to cool, now time for the meringue.

I need to weigh my egg whites, grab my scales.

We need 60 grams...

Oh, yes! 60 grams!

I'm going to start off with just half of it in there.

And add 45 grams of icing sugar.

I'm making a classic French meringue mixture,

which will be soft and fluffy.

Add a pinch of salt...

..and a couple of drops of lemon juice.

I'm going to add my egg white.

In it goes.

I think that's ready to go!

Done.

Soft peak, but you should still be able to turn it upside down

and hold it over your heads!

That's when you know your meringue's done.

Finally, you need to cook your meringue in a pan of simmering water.

All you need to do, is take, like, a spoonful

and form it into a nice dollop.

You just want to gently put one in like that.

OK, the island's puffing up nicely.

Turn it around.

'While the other side cooks,

'it's time to bring all the ingredients together.'

You need a ladle.

So a couple of ladles of cold creme anglaise in your glass.

You just pop it on the top...

carefully.

AND finishing touches - our praline.

You can pop it on your island.

I love this dessert, it's absolutely one of my favourites.

Forget the creme brulee, the creme caramel,

this is the dessert you want to be eating.

Yum!

Right

Right it

Right it is

Right it is that time of the show to find out if Tom is facing food

heaven or food hell. Food heaven is piled up here. All of your

favourite ingredients. Piles of coriander. Pork belly there. A

lovely pickle. Or, food hell. The seafood Land Rovers are here. There

is hake, -- the sea food lovers are here.

There is hake, musmels, it could make a -- mussels, it could make a

lovely bouillabaisse. What do you think that these two

decided? I think it could be food hell.

Well, they obviously like you, they have again for food heaven! This is

pork belly. This is the one that you liked, with a mixture of chilli,

garlic, ginger, obviously car ander, Kaffir lime. The lemongrass, the

whole lot are put in the pot and we whole lot are put in the pot and we

bring it to the boil. We simmer this for about an hour-

and-a-half to two hours. Then you end up with this.

I will take this out. This is the pork belly that has been simmered.

We lift it across and get some greaseproof paper over the top and

in the fridge put on another tray on the top and press it in the

fridge so that it goes flat. We have one that is in there. You can

use tins of tomatos, to press it then you have this.

So there is the pork belly. It takes about an hour-and-a-half,

gently, to cook. We are serving it with all of your

favourite things. We have got lemongrass.

Nathan is doing a pickle. You can explain what goes into the pickle,

Nathan. There is the white wine vinegar,

water, sugar and salt. Bring it to the boil and put it over the

vegetables. Easy. And this is similar ingredients,

lemongrass, ginger, Kaffir leaves, Chile. We take this over and --

chilli, we take this over and chuck it in the blender. The lemongrass

must be cut small. Throw it all in.

With a tomato. More coriander, mint, soy, sesame oil and fish sauce.

We throw the whole lot in. That is dark soy sauce. Sesame oil.

Some of this Thai fish sauce. Blend it all up. At the same time on here

we can grab sugar. Caramelise this our shagga in the -

- sugar in the pan. That will caramelise nicely.

Then add the puree mixture into there. It makes a jam. Here we have

the turnips, sliced thinly, radishes and cucumber.

As soon as this comes to the boil, pour it over the top. That can sit

in a jar for months. You can use it instantly.

Now we caramelise the two types of sura. If you can pick me the

watercress there. Does that go in on its own with

just the sugar Yes. You are getting a caramel. This will cook in no

more than a minute. This is hotter than boiling water. This is the

pure ingredients, so everything is diced small. It smells great now,

but when you add it to this you end up with an instant sauce to go with

it, which is good with pork, fish, with chicken as well.

What you can do is take the pork. We can slice it this way. You

cooked it with the lamb earlier, you can do it with lamb, but doing

it with the pork for Christmas it is so inexpensive. It is brilliant

as well. British pork, I was a pig farmer when I was a young kid. This

is how you should buy pork. The definition of fat to me should be

50/50. Pork should be bred to sit in a field and eat. That is proper

stuff. So, the sugar is starting to

caramelise. You can mix and match the different flavours.

You can do it with the duck legs as well.

Yes. Now a little oil in there.

That is nearly there. This sauce is quick. When we get to the caramel.

You want to take it a little bit further. You can drain off the

pickle, Paul, please. That goes in... Mix it together and it is

cooked, almost instantly. Spread it over the top of there.

And you have this lovely pork that has been seared. With a little bit

of sauce. The lime juice in there. And drizzle the sauce all over.

Oh, my goodness. I can't wait to eat this.

And there is the pickle. Finally, to cool it down, you have

a bit of spice in there, you can take some creme fraiche and add a

dollop of that. Bon appetite. You get to dive in! Tell us what you

think about that one. think about that one.

Lovely. Now to go with this, Tim has chosen

a Tercius Alvarinho 2011. It is from Marks & Spencer it is slightly

more money, �9.99, but on the basis of what we have had today, another

great bargain. Tell us what you think of that?

yes! That is gorgeous. It is great with the creme fraiche.

It has a kick to it, that helps to cool it down.

I'm not going home today! That is great.

Well that's all from us today on Saturday Kitchen Live. Thanks to

Tom Ellis, Nathan Outlaw and Paul Ainsworth. Cheers to Tim Atkin for

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