25/01/2014 Saturday Kitchen

Good morning. Let's get your weekend started with 90 minutes of

sensational cooking. This is Saturday Kitchen Live.

And welcome to the show. With me in the studio today, two men at the

forefront of the Great British culinary scene. First, a man who

runs the multiaward winning pub, the Hardwick in Wales, the brilliant

Stephen Terry and with him, a new face, flying the flag for fine

Yorkshire food from his Michelin starred pub, The Pipe and Glass in

Beverley. Stephen, what are you going to make? A pasta rotolo, like

a Swiss roll, but instead of sponge, pasta. It's rolled up, served with

cream, a beautiful crispy salad. What is it stuffed with? Roast pork

from the Sunday lunch, diced up, fried off, spread it over the pasta

and roll it up. James, you? Salt beef. Cured brisket of beef that's

been cured for a week then boiled like a piece of ham, then we'll use

that to make a hash cake with a fried egg and some gooseberry

ketchup for the leftover gooseberries hanging around in the

freezer. Then pickled onion rings on top.

Picked onion rings! Yes, crispy. We also have the line-up of foodie

films from the BBC archive. Rick Stein, Ken Hom and the latest

Celebrity MasterChef all coming up. Our special guest has starred in

some of the best British films including Love Actually, My Family

and is currently appearing in the Caribbean detective drama, Death In

Paradise. Please welcome to Saturday Kitchen, Kris Marshall!

Great to have you on the show, Kris. Thank you. Congratulations, taking

over from Ben Miller as well? Yes. Marvellous. I expected to see you

with a suntan. I got back in October. So it's gone now? Yes. It's

an eight part series? Eight one-hour episodes filmed over six months.

Tough job? Six months in the Caribbean, don't feel sorry for me.

Back in Clapham now? Yes. Will we cook food heaven or hell for

Kris. It will be base on the your favourite ingredient or the hell for

you. Food heaven, anything on your travels around the Caribbean,

anything, what would you choose? Chicken. I eat chicken all the time.

My cooking can be best described as perfunctory at best and I cook

quickly, eat quickly, so I eat a lot of chicken. The dreaded food hell.

This is quite unusual really. Is it? We haven't had it as a food hell

beforement Tuna. What is it about tuna? It comes from my childhood,

when people opened the can of tuna and that Briney smell would permeate

through the air. There is another ungreedient that you don't like as

well? Melon. Any form of melon. It just doesn't taste of anything.

Chicken or tuna for Kris. For food heaven I would do a dish that would

be perfect for lunch, chicken sauteed with bacon, garlic, shallots

and wild mushrooms. Nice chicken stock, Madeira, cream and a handful

of tarragon, seered until piping hot. Sounds beautiful.

Pretty good. Or food hell. That tuna. I'm going to seer the tuna

steak very quickly, along with slices of watermelon, served with a

hot ginger pickled puree, finished off with salad leaves. Hell on a

plate for you? That is hell! You will have to wait until the end

of the show to find out which one he is going to get. If you would like

to question any of the chefs today, you can phone us. If I get to speak

to you, I'll be asking you whether you want Kris to face food heaven or

hell. Breakfast, pasta, how do you fancy

that? Not normally pass a that for breakfast. No, neither do I. Stephen

Terry, this is an unusual dish. We are going to crack on and get this

pork cooking so fire away. What is its name? Rotolo, just means rolled,

you know. Roast pork that's been diced. We are going to refry that.

We are going to put some veg in with it. Does it need to be well cooked

as in slow roasted? Douked this with chicken or anything? But chicken is

too lean, you need a decent fat content. Right. Some carrots,

celery. Some tops of fennel? Yes. Get that started. Yes. So what is

next? This is a pasta dish but one that we've never had on the show. We

are going to Swiss roll it? Yes, roll it up. It's a classic Italian

pasta dish when all pasta dishes are essentially about pasta or the

ingredients or the filling or the sauce that goes with it so this is a

little different. Where do you get your ideas from then? This dish was

inspired by the River Cafe, a legendary cafe restaurant in London.

They poach the pasta raw and then fill it in, blanch the pasta,

someone said to me a while ago, why are you doing it raw when you can

blanch it and roll it up. The pasta we have done so you can tell us

about the recipe we've got here. So what is the recipe for your pasta?

It's a standard recipe, 550 grammes of pasta withics egg yolks and four

whole eggs. Then you roll it out as a whole piece, that's the key to

this? Yes. I know you want to get that cooking. Try to maximise the

width of the pasta to the size of your machine. We are going to blanch

it in the water like this so it doesn't stick together. We are going

to overlap them on cling film. We'll make a large sheet then spread the

pork over the top. The way you put nit the water is quite important?

Yes, otherwise it will stick together and be hard to get it

apart. If it touches the water without touching itself first,

that's fine. Three of these in. The last time you were here, you are a

big fan of the flakes, you were sticking them in with Nokia and

everything -- gnocchi and everything? Yes. Chicken, garlic,

very Italian. So you are blanching those, not thoroughly cooking them?

Pasta only takes a minute to cook, so yes. Cling film on here. I'm

going to do a sauce to go with this. It's been busy times for you at The

Hardwick. An amazing pub for anyone that hasn't been there. You have had

a group of chefs there recently? We had a fantastic gala dinner on a

Friday before the Abergavenny food festival. Doing it again this year,

again on the 19th September and James is going to be joining me

again with Andrew Perne, Dominic chop man and the executive chef for

Mark Hicks and we are going to do a six course Dunn tore raise money for

a fantastic charity in Wales that raises raises money for those are

early Alzheimer's. Nigel Sullivan, his fantastic company supplied our

wines. Going to be a great night. He didn't ask me before this! Just go

for a meal! You want this blended now? Yes.

Can you season it for me? Yes. This pasta rabble refreshed. We need to

drain it using the tea towel. Not too fine? It doesn't matter, to be

honest. Not too chunky or it will be hard to spread around. What happens

if it's too wet? You can add some breadcrumbs. You want some lemon

zest in there as well? Yes. That would be good. A whole lemon zest

would be good. This is the important bit so I'll

leave this with you. Show us this bit. Basically lay it out on the

cling film. Do that for each sheet of pasta, obviously. If you have a

wider pasta machine, you probably only need two sheets, but most

domestic pasta machines are this wide. A lot of people have pasta

machines and don't use them. They are probably a bit shy of them if

they have been bought them as a gift. A bit of colour underneath on

that. A bit of sauce with that. I'll crack on with that. Chicken stock on

that. Reduce that, chopped chives and cream.

So you need them as wide as possible? Absolutely. You have got

to roll it up so you need something to be able to roll. Overlap them

slightly so they stick together. The other thing, Jason Atherton

suggested that we should do a coast reunion dinner at The Hardwick with

myself, himself, Ben who worked at Coast. This is where you all used to

work? Yes, and Howard Jones. We are going to plan it but haven't got a

date yet. Jason is the busiest one from all of us. He's busy, opening

lots of rest rapts. Trying to find time when he's in the country.

This is fantastic. Put that on there, like so.

So when you are spreading that around, if you would like to put

your questions to James, call us on this number.

Right. Put the cling film over the top. You need quite a bit of cling

film for this recipe. I've thinly sliced this. Chives in

there, salad and the others will go into the chickry that's reducing

down -- chicory. I love the bitterness of the chicory.

Bring it down to the bottom so you have something to start with. You

are going to trim it off anyway. People will be waking up from their

hangover thinking, what on earth are they doing? ! All will be revealed.

Fantastic. You can mix and match and do

whatever you want? Absolutely. I'm using scissors because otherwise if

you use a knife, you will cut through the cling film. Trim off the

excess pasta. This is the rolling. Start it off.

This is where you get the idea of a Swiss roll from? Yes. Fold it over.

With a Swiss roll you would use the tea towel underneath the sponge to

help roll it up. You can use the cling film if you want. James is

watching this thinking, I'll use that idea. Yes. Make sure it's nice

and tight. It will have to go in the fridge for about 20 minutes. Like

so. Wrap it up in the cling film. Again, it doesn't have to be tight,

it doesn't matter if it comes out at the end. Cut it in half. With your

posh knife. There we are. So it looks like that.

I'll just dust these with a bit of flour. This is what you want. How

long do you leave this to rest then? In the fridge? You have got one

there. Yes. Got one for you. Way ahead of me. I've got to be,

otherwise Fantasy Football will be on next!

-- Foobl Focus. How long in the fridge for then, a couple of hours?

No, 20 minutes. LOW No, 20 minutes. Salad with lemon juice, bit of oil.

Herbs in this one as well. Do you want a bit of butter in there

to colour it or not? You can put a bit of butter in if you like a bit

of butter. Like a bit of butter, hm! Bit of an understatement.

Colour it like so. Bit of salt. Drain some of that fennel off. So

you almost bring this down to like it's dry, but it's like a kind of

sauce? Yes. You can put it on a bed of salad if you wish. But I think I

like gnocchi, it's a nice controos the fennel. A lot of people put nit

salads but cooking with it is fantastic. I cook a lot of salads.

I'm not a big salad fan but I like it cooked.

Pop those on there. Just three on there. Then some of the fennel

salad. Looking good. There we are. A bit fancy. The name of the dish?

Pork pasta right low with crispy fennel. How good does that look? !

You get to dive into this. This looks brilliant. Dive into that.

Tell us what you think of that. Never had this before. Have you seen

that before? I haven't. I think it's great. Great for a garnish as well

in a restaurant, you know. Goes with so many different things. There are

great ways of using your pork up. Fish and chicken, you have to use it

up and cook it. Again, it's fantastic. Using the fish trim up.

That's amazing. A bit of chilli paste to spice it up if you wish. We

sent our wine expert to Kent this week when it was wet and windy. What

did he find to go with Steve's stunning rotolo?

I've come to Deal Castle built by Henry VIII in the 1530s. It's wet

and windy, so I'm heading to the warmth of the high street to find

some great wines for this week's dishes.

Stephen, I feel I have to choose an Italian red with your pork rotolo.

Not just because I'm matching local with local, but because the

combination of acidity, fruit and sweetness sweetness is perfect with

every element of the dish. You could go with something like this from the

wonderful vonnic region from southern Italy. It's a fantastic

wine. Just a bit too firm for this dish. So I'm going to choose

something lighter and more harmonious, it's the 2012 selection,

is Chianti Riserva. Italy has a great variety of reds. There are

hundreds of them. The interesting thing is a lot of them are very

localised. One exception to the role would be the central Italy region,

particularly Tuscany. On the nose, red fruits, a touch of

leather and a herbal understone which works nice nicely. On the

palate. Delicate. It's Italy's Pinot Noir but with a perfect twist.

Cuts through the texture of the pork. The hint of bitterness goes

nicely with the cream, gives the wine enough structure to partner the

weight of the pasta and the fruit sweeteners take some of the heat out

of the chilli flakes. Stephen, porky pasta and a glass of Chianti, the

perfect combination. Cheers! Indeed. We are all diving in. I've

been criticised. Apparently I've got a hair there so I'm going to pull it

out. That's Tom on camera three. The first time you have been in focus

for seven years, look at that! All the people buying new big TVs,

you know, at Christmas time in the sales, anyway, over to the wine.

Happy now? He's happy. What do you reckon? I would have naturally gone

for a heavy white, but this works beautifully because it's a light red

wine. Fantastic. An amazing tasting dish as well. So many different

flavours? It's lovely. The pork is really brought out by the flavours

and the pasta isn't heavy, sometimes pasta dishes are heavy, but it sort

of sinks into the background. It's absolutely lovely. Goes well with

that bit of chilli, the pork as well. Coming up, James will show us

a great way to use frozen goose Brits and we have a bit of ketchup?

Indeed. We are going to do a salt beef hash cake with gooseberry

ketchup and a fried egg and some crispy pickled onion rings. Don't

forget, you can ask James or Stephen a question if you call This number:

Now time to head off to India to join Rick Stein on his search for

the perfect curry recipe. He's got one final meal in Connecticut to

enjoy and he's going upmarket for this one, even the fish is dressed

up. -- Calcutta. I'm going to a restaurant called

Kewpies. It's upmarket and the fish will be one of the top things on the

menu. The own owner is with me. It's dressed like this when it comes from

the family no family. She's going to cook for her in-laws, so it's very

symbol thank you she is a good cook when she cooks this. Good idea. Yes,

very good idea. So we start with turmeric. Turmeric and salt. Like an

antiseptic. I rub it nicely into the fish. I'll heat some oil in a pan.

What sort of oil? Mustard oil. This is the heart of Bengal cuisine,

making the mustard seeds into a paste with the chilli. And this and

this is like a pelsle and mortar. The process of just adding water is

gentle and you end up with this creamy pungent paste. That's really

interesting. Never seen that, but it look looks good. Yes.

Fascinating. Never seen a dish cooked like that before. Why is it

cooked like that? Wow. Glad you like it. I like it well.

It's got a lot of flavour. And the sauce, love the coriander and the

lemon. Like the mustard. Straight in my book! Absolutely.

I thought I'd cook a curry similar in style and tastes to the one my

mother made all those years ago. That Indian cooking is looked down

on these days, but those curries were great source of affection to me

and lots of people. During the British Raj period, you couldn't go

on a railway journey or go into an officer's mess without getting a

menu that contained dishes like this. I'm going to make my own. So I

thought, it had to be beef. And it had to have onions in it. But then I

would make up my own Madras curry powder. First of all, some butter,

ordinary butter in a very hot pan. I'm browning this braising steak.

But not the way Indians would start a curry. They wouldn't bother

browning the meat first. Just thinking how curry caught on back

home in Britain. It took a while because in the 18th century, stews

were regarded as lower orders dishes and therefore, a curry which was

seen as a stew didn't really catch on until the 19th century.

There's a very I think amusing piece in Vanity Fair where Becky Sharp

tries to ingratiate herself in an Anglo-Indian family by saying, yes,

I like curry and then it describes how she suffered the tortures of

Cayenne pepper. Of course, she knew nothing about curries, so they gave

her a chilli to cool her down and because it's called a chilli, she

think it's a cooling vegetable which of course it's not. With much

laughter around the table at poor Becky's expense. Let's face it,

we've all done it in Indian restaurants, suffered from too much

chilli. Now, onions and all the onions here are red unless anyone

tell mess otherwise. Garlic, three to four cloves roughly chopped.

Now the spices. Here, it gets interesting because I'm not using a

normal curry powder. Lovely, bright red orange chilli, a teaspoon. Now

some lovely bright yellow turmeric, a teaspoon of that. Now I'm going to

put a lot of Gar massala in, a table spoon as a half -- garamassala.

Coriander, cumin, cloves, cardamom, and we've also got, let me remember!

Nutmeg and cinnamon! Smells delicious that. This is the

difference. This is what makes my British Raj curry a bit better than,

I suspect you might have had in the early 20th century. Salt, two

teaspoons, then water. And now we are going to add two very

important ingredients which really bring it back to my mother's curry.

First of all, not December Kated coconut that she would have used,

but freshly grated coconut. And secondly, some lovely sultanas

-- desicated coconut. This is now going to have to cook for an

hour-and-a-half. So see you later. If I can find the lid, I'll put it

on! All those years the British were in

India played a bug part in our gastronomic life at home.

Kennellingry is still a great breakfast dish -- kennelling --

kedgeree. Meanwhile, back to my curry.

That is lovely! Wow. Very happy with that.

And this sort of reminds me of going out the pubs in the 60s and 70s and

ordering it and you would always get the desicated coconut and slices of

banana but most important and xotedic, your poppadoms. Lovely!

-- exotic. I have to agree, it's not a proper

curry without poppadoms. Rick's curry made in India. One of my

all-time curries come from Thailand, it's green curry, it's simple when

you have the ingredients. I'm going to make a paste. You love your

scallops So we'll make that. Take some shallots. Then use this stuff

which is like a fragrant ginger. You can get this in the supermarkets

nowadays. Thinly slice it. Puree all these ingredients. Have a smell of

that. It's like ginger but a bit more fragrant. Threads dry lime

leaves. The supermarkets sell them as dry but you can use them the

same. They look like that. Beautiful smell of lime.

We are going to put in some chilli. Then some lemongrass. You have to

chop the lemongrass fine. Blend it, make a puree out of it. Chop that

quite fine. The whole lot will get thrown in the blender. You are used

to ingredients like this because you were brought up in Hong Kong for

part of your childhood? Yes. My father was in the RAF so we got to

travel quite a bit when I was younger. It was more my teenage

years so I was schooled in England but then I would go out there for

holidays, then I worked at the old airport there as well, it stretches

out into the harbour. It's a crazy place. I went there for the first

time last year. It's fascinating but crazy? It's amazing. Such a melting

pot of China and western influences. I would love to go back actually but

haven't been back since the handover in 97. It would be amazing to go

back and see it again. We are going to make a little paste out of this.

Little bit of oil going in here. We start off by making this. Blend it

all up really. You can add some of this. This is the sauce going in

there, a tiny bit. You can make this in advance. That's your simple

paste. Then we are going to fry this in a touch of oil. To get you

started. It's quite quick from then on really. Grab some of this paste.

It will keep nicely as well. All that goes into our little pot

here. Fry this for about 30 seconds. Then we can start to add the rest of

it which obviously we have got our coconut milk. Then we are going to

put in the palm sugar and everything else, the coriander and lime.

Similar they are to cook out all the spices. Coming back to the UK,

acting, there isn't an actor or actress that hasn't been on the show

that hasn't been in The Bill? If you are an English actor...

LAUGHTER I've been in it twice. What did you play? First time I played a

16-year-old jewel thief who had a congenital kidney complaint which

was a... I'm 6'3" and the arresting policeman was about 5'2", trying to

past myself -- pass myself off as a 16-year-old was ridiculous. The

second time, I played someone obsessed with a part of a lady's

anatomy. Moving on!

We are going to put those aubergines in. It was in 2000 that we saw you

in My Family, that was the one that really launched your career would

you say to a wider audience? That was my breakthrough on TV. I'd been

doing a lot of theatre and work for the Nationals and had done low

budget films, but that was the real breakthrough. Films as well. You are

one of these actors that manages to do lots of different things. Often

you get piled into television and ignore film but you manage to do a

bit of everything? Yes. I love to do films and theatre, theatre is like

gigging for a musician, you know, if you don't do it you get a bit lazy

and flabby, you know. That helps you in all the things you are doing now

then? You are doing acting, of course, on the TV, it's very

different is. That the key to it, the theatre? Mixing it up generally

is the key to it, trying to do as many things as possible.

What is next for you then? Death in paradise, taken over from Ben

Miller, where are you in the programme? Third episode is on

Tuesday night BBC One, 9 o'clock. Well remembered. Thank you very

much. Drilled into me! And it was sort of a big transition.

Never joined an existing show before so it was a new experience for me

and also quite a different pressure because it was already a popular

show and that was a massive part thanks to Ben and to sort of take

Ben out of that and put a new guy in, it was not without its

pressures. It could only really go south, but so far at least it seems

to have been doing really well. We have had Ben on the show. He said he

doesn't like the sun? He's not great with the sun or the heat.

LAUGHTER What did he do, take it for the

money? ! He spent a lot of time in air conditioned cars between shots

and run out, do a shot and get back into the car! I'm a bit better with

the heat. Where are you filming it? We film on the island of Guadeloupe

in the West Indies our ya, ostensibly it's a part of France and

they use the euro and that's the currency. It's a hard life isn't it?

It is tough. But it's a lot different than the English West

Indies islands, it's very French. A lot of people walking around with

brag es and drinking espressos. -- baguettes. It's in the shape of a

butterfly, the island, one side is ah rained flat, almost like a

Savannah-type area, the other side is volcanic, mountainous and full of

rainforest and that's the site we film. It's not very popular as an

island. So you are spending your life all over the place at the

moment. You have got a new film out as well out later in November? Yes.

What does that involve? It's a two-hander, a different thing in

itself, just two actors on film for 90 minutes, but it's a story about a

man who gets fired from his company and on his way out the building he

gets into the lift and the woman who' just fired him gets in the lift

as well and the lift gets stuck. Awkward. Bit awkward. Then it cuts

to five years later and they meet in a par and she says "I'm leaving you

for another man in France". Awkward. Also awkward. The French actress

plays the girl, she's a wonderful French actress. And so you know they

got together and you know they broke up, but you don't know how and the

rest of the film intercuts between two story lievens and unravels the

story as it goes along. It's a story in reverse. Must be great getting a

script like that. Literally two actors? It was amazing, almost like

a play. We shot one scene which was 17 pages long. We did it in one

shot. A lot of that is retained in the film. So it's kind of almost

like a sort of play. Fantastic. There's your little Thai curry.

Since we have all these fancy chefs in here, there you go. Sets it off.

That's another 12 quid! The scallops you pan fry for 30 seconds. It helps

them in the liquid as well. That's the Thai curry paste we made as

well. Just blended. Cumin and coriander in there. Oh, wow. That's

amazing. This year we are teaming up with the Radio Four food Froome pore

the farming and food awards. The best food category is open to

anybody producing food, cheese, chocolate, bread, butter, pork,

beef, anything. Monday is the closing date for no more nations, so

it's your last chance to enter your favourite food producer and we'll

feature some of the best entries later on in the year. What will we

be cooking for Chris at the end of the show? He's going to fill up now

anyway. Chucken sauteed with shallots, Garly, bacon and wild

mushrooms, cream and chicken stock. Buttery mash potato and French beans

on the side. Or food hell, the tuna. I'll seer the tuna steak on a hot

griddle with watermelon, served with a spiced picked ginger puree with

radishes. Some viewers and the chefs get to decide Kris's fate. Right,

time to enter the world of Celebrity MasterChef. The hopefuls have to

jump through some hoops here. Take a look.

Welcome gook Celebrity MasterChef. We want you to work in pairs. We

want you to show that You have love and passion. There are your

ingredients. Work in purees, ten minutes to think about what you are

going to do. Their ingredients include prawns,

bread, peppers, courgettes, q Quinoa, mascarpone, chocolate and a

selection of herbs. How do you feel about making a prawn

curry? A small prawn curry? ! Mascarpone. We've got bread.

Riesmingt had time to think about it. One hour and ten minutes. Let's

cook! But Jo... We could fillinger it. Are

you two arguing? No. Team work. What are you going to do? Bread and

butter pudding for desert. And spicy prawns in a cream sauce with sliced

fried potato. What do you think you are getting out of the competition?

A lot more about my presentation, I think about that more now. I'm not

going to ask Jan about her presentation. I'm going to make an

effort. But whether my level of presentation meets your unbelievably

picky standards, I just don't know. OK, tell me what your dish is? This

is going to be a prawn curry and we are going to do some Quinoa as side

dish. The Des cert? Lemon tart. How do you feel about MasterChef now? Is

your confidence growing at all? I'm not shaking today which is a bonus

because when I come in this kitchen I doubt everything that I'm dog and

I've got lovely Kate going, yes, you are supposed to do that, that's OK.

I might be wrong, but if we are wrong, we'll be wrong together. Yes.

This is your final five minutes. Git on a plate!

Jo and Janet have made a prawn curry with peas, coriander and potato

chips. Served with a rocket and pomegranate salad and a Papua and

tomato chutney -- papaya. You believe the potato crisps should go

on this oblong plate. They most certainly shouldn't be decorated

around the outside the rim of the curry. I know you are having a go at

presentation, you are having a go, but that looks amateurish. I really

like the creamy richness and base of curry that you've got around your

prawns. Love that. Prawns are overcooked. They are going a little

bit like cotton wool. OK. But flavours - great. My favourite thing

from this is this Chief Superintendent New which I don't

think should work. Papaya, tomatoes, vinegar, it's really lovely and

tasty and goes very well with the curry. Rocket and pomegranate

doesn't really belong but it's a nice salad. Orange and chocolate

bread and butter pudding served with cream for dessert.

I love the pudding, thought it was going to be dry. In the bottom of

your pudding, there's a lovely sweet rich custard. The lemon for me is a

little weird in the background, but bitter orange with the sweet

chocolate and the rich custard and that seedy oaty bread is an

interesting combination. I don't like pleasing men, it just goes

against the grain but I realise in the current swaichings I've got to.

Janet, you crack me up! Thank you very much, ladies. Thank you.

Heidi and Katy's main course is a prawn curry with courgettes and

almonds, served with roast pepper and tomato Quinoa.

I love the look of the curry, I love the colour and the coriander. Your

curry is creamy, smooth. It's got seasoning of curry powder, so it

gives it a little bit of heat. The prawns are well cooked. Still got a

bit of give to them. Very nice. The Quinoa is sharp with a bit of Sas

Sid from the lemon juice, the sweetness of the roast pepper and

sharpness of the tomato and I like the flavour. Really pleased. To

follow, they've made a lemon tart which has a chocolate layer at the

bottom, accompanied by a pomegranate mascarpone cream. Right. Very, very

ambitious lemon tart. I find it quite pleasant. Left to my

own devices, I'd probably munch the living daylights out of you, your

little tart. Very, very nice! Excuse me? ! I think you are giggen because

you are happy. I am relieved. That's threatening to go wrong. You two are

working really, really well. Thank you.

Thank you very much for your efforts. Go and get a cup of tea.

We'll get you back soon for your second test.

You can see what the next test is and who Greg and John send home in

20 minutes. Ken Hom and Charles Kennedy he head to western China,

preparing a feast of stir fried rabbit -- Ken Hom and Ching-He.

James McKenzie is here. He's from YOLK-shire! By EGG he's got no

chance. We waited seven years toer the producer to come up with that!

Brilliant. Will Kris face his food heaven er

food hell? Chicken favourite and tuna hell. My fellow Yorkshireman

James MacKenzie is here. What are we doing today? Salt beef which is

brisket of beef. It's been in brine for about a week. You cook it the

same as ham, boil and simmer. Takes four or five hours, depending on the

size. Is this going to be like a little hash? Look posh bubble and

squeak really with a fried egg. And gooseberry? Gooseberry ketchup. It's

like Steve did, using up the pork, using things like the pork and the

gooseberries. Sounds good. Yes. This is the fun nushed article which

we'll get the guys to taste. -- finished article. That's rind and

cooked. You cook it like ham? Yes, exactly the same. Just mentioned

your pub earlier going from strength-to-strength? Yes. Industry

award winner? Yes, that's fantastic, you know. Winning awards is a great

thing, great motivation for the staff that work hard all the time.

We have been there eight years in March, turned it around a lot in

that time and winning an award, it's great to be recognised by your

peers. We are going to sweat the onion off for the actual hash cake.

Fresh thyme and onions? Yes. We have some already sweat and cooled. Dry

mashed potato. Bake the potatoes and take it out of the skins and mash it

like that and you end up with a dry mash. Use a good potato like a Maris

Piper, something like that. You want a bit of colour on there, add the

flavour. Spring onions to add fresh flavour and colour in there.

Gooseberry ketchup. Onions, two types of sugar? Yes, the brown gives

it a bit more of a taste. Then the gooseberry, you just put everything

in, like making a chutney really. Using stuff up, you can use this,

you can use rhubarb instead of gooseberries which are bang in

season. I have a summer rise for you actually, you don't know about this,

but like a bunch of flower all the way from Yorkshire. Cheers, you

shouldn't from! -- shouldn't have! Cheers look at that. Bang in season.

The outdoor rhubarb. Fantastic. Famous from the Yorkshire triangle.

We need to eat a lot more rhubarb! A bit of seasoning. Don't need put too

much salt in there because there's salt beef in. Flatleaf parsley and

some lovage, a member of the celery family, tastes nice, grain mustard.

Where does that spice go? In the gooseberry. Which spice is this? A

mixed spice. Garlic in there and all different spices, Worcester sauce.

We'll boil that up. Press it through a sieve and take the liquid off it.

The gooseberry ketchup is really nice with mackerel as well.

Best way to mix this up. Get your hand in. Very some time a chutney?

Yes, exactly. Mix that up. Then we are going to do some crispy pickled

onion, so they are regular pickled onions you get at the pub. At the

Pipe and Glass, yes. Yes. Don't need to do them fancy. How long's the pub

been running? 2006 myself and Kate bought it. We were there with just

me and a couple of guys in the kitchen. Then Kate and a handful of

people upfront. Here we are eight years later, employing 40 staff, two

letting bedrooms, soon to be five hopefully. Press that into a ring,

get some out the fridge that we did earlier. So if people want to do

this, you can buy salt beef anyway already done? You can get it sliced

in supermarkets, yes. It's nice to get that big piece and you can use

it in all sorts of different ways. We have a kind of version of the

hash cake on as a garnish with fillet of beef at the minute. Salt

beef and watercress salad as well. We are going to put a bit of

rapeseed oil in here. We use it for a lot of cooking now. We use one

made by my mate Adam. When my son Toby was a baby, somebody said it

was good for the skin, recommended it, Adam said it was good so I said

to Kate, let's use it. Ended up smelling like a twiglet so...

We never did that again, needless to say. Yorkshire sun cream? Yes.

I'm going to blend that for you in a second. Put that on there and you

can cook that. These do as a bar snack as well?

They can be used as a canape, a bar snack. People have them in the store

kind haven't thought any other way about cooking them other than eating

them raw. With salt on, they are nice, it's like salt and vinegar

onion rings. Yes, exactly. A fried egg.

Should be some colour on this. Both of us shared the same beginning in

our careers because we both went to Scarborough Technical College? Yes,

I started just after you left which your name was still prevalent there.

Was it? Yes. Oops... Yes. Weren't you both Yorkshire chef of the year,

I heard that rumour? Were you Yorkshire chef of the year? At

college, yes. Did you get the trophy? Yes, I probably did. Are you

sure? I don't think you did because I've still got it! I kept it! We

trained with the legend which is Ken Arnson who train sod many chefs at

that particular time. I'm sure he'll be sat watching this saying I

wouldn't have done it like that, lad. But you ow... So this is your

little ketchup that we've got there, blend it all up? Yes. Probably needs

be a bit barkth darker than that. -- darker than that. Just cook it for

longer then? Yes. The onion rungs will stay crispy for a while. Ready

to plate up now. Ifil leave it with you. -- I'll leave it with you. Pour

it into a sauce bottle. So reduce that down? Yes. Pretty good.

Probably could do with a bit more colour on that. But we are fine for

what we need it for today. Looks pretty good to me. Then talk

that egg off there. And put some of the dots of the gooseberry ketchup.

If I can get this out. There we go. Some dots of that. This

is where it turns into the posh bit. The fancy bit. Indeed.

This is when my hand starts to shake. People who've got big TVs,

they are the only ones that will see it! That's right. Rest the onion

rings on there. Garnish. Little sprig you see. Watercress. Black

pepper. And there we go. Looks good to me. Fantastic. First ever time on

Saturday Kitchen. Salt beef hash cake with fried egg, gooseberry

ketchup and pickled onion rungs. Cooked by a combloonk!

-- cooked by a Yorkshireman! There we have it. Looks fantastic.

Dive into this one, Kris. Stephen, tell me what you think of that. Try

the pickled onion rings. First for me. You ever tried those? No. It's a

great brunch dish or supper dish for all the hangovers on a Sunday

morning. Amazing. Good aren't they? Beautiful. Tim has been to Deal in

Kent, so what did he choose to go with the smashing hash cake?

James, we've got a dilemma. On the one hand, we've got the salt beef

and the mash potato which would normally be served with a red. On

the other hand, we've got some green flavours, of the chive, the parsley

and the gooseberries. So, do I match the texture and the salt beef and

the mash, or the acidic flavours of the gooseberries. I'm going to do

the latter and have a couple of possibilities here. We could go with

this high plateau of central Spain wine, one of Spain's best whites.

But we have something even better, the 2012 Sauvignon. It's the Domaine

Jacky Marteau. Most of the time, the name of the grape variety doesn't

appear on the label but this is an exception. Tell you what, it's a

really good cheaper alternative to the two most famous white wines. On

the nose, climates of elderflower and pick up on the parsley and the

spring onion and the hash cake. On the palate. This is all about crisp

green, tangy flavours that work really nicely with the gooseberries.

The acid cuts through the texture of the mash but also the deep fried

pickled onion rings. Even though it's white, it works with the

savouriness of the salt beef. This is one rich and tangy plate of food.

Let's hope I haven't made a hash of the wine choice. Has he? Originally

looking at this, I wouldn't have chosen something like this. I love

Sauvignon? I'm not a fan of that wine but it works with Elle with --

well with this. Cleansing, refreshing and perfect match with

the gooseberries, yes. Happy with that? I could eat that all day long.

Back to Celebrity MasterChef. All four women cooking to stay in the

competition. They just need to make one more dish to impress Greg and

John. Let us see what happened. Over the twloos days, these

celebrities have faced some extreme challenges. I haven't got a clue

what to do with crab. Oh, don't, don't, don't. But now,

only one test stands between them and a place in the next round.

This is the first time we get a chance to taste the food that you

cooked that you love. Your own dish. So this is important. At the end of

this, one of you is leaving the competition. One plate of food, one

hour. Ladies, let's cook! Jo, what are you going the cook for

us? Chicken sliders, just another name for a chicken burger, with

fresh tomato sauce, braised cabbage can goat. Your food intrigues me.

Thank you. Tell us about what you are going to

cook for us? Cooking a dish that I've cooked millions of times before

at home which is pheasant with celery, lentils and apple. How are

you going to make a big pot of stew with lentils look sexy? John, I'm a

big woman and I can look sexy if I want to!

LAUGHTER What are you making for us? A pan

fried sea bass fillet with a chilli salsa, vegetable and garlic verge

Charlene Ellisly and sesame pak choi -- Vermacelli. Would you be more

comfortable singing while you are doing this? If there was music

playing and my little dog was running round, I would probably feel

a bit better. There was music playing and my little dog was

running What are you cooking for us? An open chick pie with cumin. You

made your own puff pastry in 20 minutes? Yes, but I don't know if

it's going to turn out right. You are a cooking excitement junky?

Extreme chef! You have just over five minutes

left. Guys, that's it. Stop, please, stop.

Janet's pheasant has been serve on the a bed of black cabbage, carrot

and parsnip mash with a stew of lentils, celery, Juniper berries and

walnuts in a cider stock. I think it's seasoned beautifully. I

like the bitterness coming from the black cabbage and the sweetness of

your vegetables. Really good. Not for the faint-hearted that one.

Thank you. Thank you. Jo has made chicken sliders, small

burgers stacked with crispy bacon sitting on braised cabbage with

berries, chips and a tomato sauce. I think your burgers are made

really, really well. The chips are tasty, the cabbage is inspired the

way you have cut it all up, almost like a sour Kraut, crispy bacon,

really nice tome toe sauce. For me, the prominent flavour is the coconut

oil. Tastes like I'm walking down a beach and I can smell suntan lotion

everywhere. You are a bit of an alchemist cook aren't you? Yes. I

quite like that actually. Yes, I can see, Jo. Very interesting, Jo, thank

you. Thank you.

Katy has made her own puff pastry to top her chicken and mushroom open

piend has served it with colcannon mash and due minute and thyme

carrots. -- cumin and thyme carrots. Those

carrots cooked with thyme are just superb. Still the sweetness of the

carrots, still a little bit of texture, but the flavour of the herb

just great. Your Colcannon with the cabbage,

creamy, well seasoned mash potato. That's really, really good. The only

issue is, you have got bigger flavours in your accompaniment than

your pie. I'm not going to let that get in the way because I think to be

cooking like this so early in the competition is great. Thanks, Katy.

Thanks. Heidi's dish is sea bass on

vermacelli rice noodles and pak choi served with a spicy tomato salsa.

Heidi, your fish is cooked absolutely beautifully. Not a bone

in sight. Lovely. I love the spices, little sweet cherry tomatoes and

chilli. The issue is underneath that, vermacelli, rice noodles, they

are bland. They need nor flavour. There's raw garlic in it which is

really potent. I think that salad underneath the fish lets the dish

down. OK. Thanks, Heidi. Thank you. Thank you very much indeed. If you

could leave us while we have a chat and we'll call you back in as soon

as we have made our decision. Thank you very much.

I continue tot be impressed by these conTess Nanteses. Yes. There is some

quality cooking there, and there is a real desire for the competition.

Who do you think is the strongest or the weakest?

Thank you very much for your enthusiasm and your food so far in

this competition. The contestant leaving us is

Heidi. Thank you. Sorry. Thank you, highly.

Take care. -- Heidi.

Bad luck Heidi. You can see which of the female celebs follows Heidi out

of the competition on next week's show. It's time to find out some

foodie questions and we'll find out what Krauss Chris will be eating at

the end of the show. John from Kent, hi, what's your question? I have a

full kilo shoulder of hoggit, a week over being out of its time, so I

wonder how long to cook it for and the best way to do it? Hggit. Do you

want to take this one? Absolutely. Love it. Great flavour. -- Hoggit.

Put it in a roasting tray with root vegetable, onion, garlic, leek, a

litre of water in, cover it with pauper, then tin foil and put it in

the oven for 130, 140 for about five or six hours nice and slowly. It

will fall off the bone. Would you take the lid off at any point? No,

cook it like that. Because it's cooked in the water, you have made

an amazing stock as well which you can reduce down and make some sauce

with it, then take the meat off the bone and make something else with

it. Shoulder slow cooked is fabulous? Yes. What dish would you

like to see at the end of the show? Heaven. I don't like tuna. There you

go! Sam from Beverley, are you there? Yes. Hi there, Sam. How old

are you? Six. Six. What would you like to ask us?

How do you make Yorkshire Kurd tarts? I ain't got a clue so James

MacKenzie will do that? Kurd, egg yolks, nutmeg, cream and cook it in

a flan base, sweet pastry case for a bit of a twist also, dried

cranberries -- curd. 45 minutes and great with a cup of tea, Yorkshire

tea obviously. If you don't know how to do it, go

around the corn tore the restaurant, he'll show you how to do it as well.

You can have a job. Six years old. Happy with that Sam? Yes. Egg,

cheese, that kind of stuff, happy with that? Yes. Phone us back to let

us know how you've got on. OK. What dish would you like to see, heaven

or hell? Heaven, please. Don't like tuna either. Rachel from

the Wirral, are you there? Hi. How old are you? Sorry, only joking!

Older than six. What would you like to ask us? Having people for dinner

tonight and with it being Burns night, I would like to do a haggis

starter. Any ideas? My local butcher makes a nice haggis, slice it so

thick and then pan it, in chefe terms, flour egg and breadcrumb,

deep fry, in the oven couple of minutes and serve wit neeps and

tatties. It's great deep fried? We deep fry it in Juniper and stock to

moisten it. Add a drop of whisky, then wrap it in brick pastry, into

almost like little samosas like pasties and we deep fry and serve it

with a garnish, but great as a starter. Heaven or hell? Heaven for

me, quite like the Madeira sauce. Looking good! Paul is still at the

top of the board, Stephen and Terry on here. Out of all the chefs, who

would you like to beat? To be on the board and you not to put nit the

bin! OK, so usual rules apply. Cook an omelette. I know you have been

practising because I phoned the restaurant. Three, two, one, go!

You were making sure weren't you, there.

Right. This one. Shocking. What's going on here? That's the bit I

didn't need. That's the bit I needed over there.

Beautiful. Are you happy with this? Well, I

wouldn't send it out from the pan! LAUGHTER

Honest Yorkshireman. I don't think any of my kids would eat that.

James, I do like the picture. Look at that. Airbrushed.

You are on the board. Where do you think you are though?

Near the bottom somewhere. Don't bother looking up here. You are

31.96 which puts you in good company right next to Mr Rick Stein there.

Good effort. That's all right. Stephen Terry.

It wasn't quicker, that's for sure. You are not quicker, you did it in

27.04. You can take that home. There you go. Will Kris get his idea of

food heaven, the chicken with Madeira sauce, or he could be

getting food hell, tuna in pickled ginger. The chefs will decide while

watching Rick Stein with fascinating food in Western China. They are in a

city that Ken hasn't been to for many years and their guide is taking

them to meet a family. Enjoy. Cheng-Du is at the centre of the

government's gold west policy. It's invested $300 billion to spark an

economic boom in western China. On a par with Beijing and Shanghai.

We are invited to Jen's childhood home. The best cooking is in the

home so it's exciting for me. The taste of family leaf is a great

twice get beneath the city. These are my grandparents. Jenny's

grandparents are in their 80s, and, as is traditional, one of their sons

lives at home and takes care of them with his wife, Jenny's aunt.

So the reason why it's so cold indoors is because there's no

central heating here. All of the provinces don't have central

heating. So do they wear coats indoors then? Yes. Everyone wears

coats, hats, scarves. I really want to see the local family while she

catches up with her family. Jenny's aunt takes me to buy fresh

ingredients. In China, the markets are a particular pleasure. Chaotic.

Despite the Government's pledge to improve food safety, I can't see

many fridges. This is how Chinese get freshness!

Look at this. Fresh frogs. Turtles. I spotted some rabbit. A speciality

in this province. As soon as we return, Jenny's aunt

gets straight to work on the lunch. Making a simple rabbit stir fry. You

could can use chicken for this dish. I'm using a marinade of soy sauce,

sesame oil, with a coatling of -- coating of cornflour. Usually best

left for a couple offal hours to take effect. I'm cooking the rabbit

with garlic and a spicy green chilli. The flesh has the delicate

flavour. What people outside of China don't

know is that even home cooked will heat the wok up until it's very hot

before they add the oil. So I've headed it for a few minutes now.

This is good fire power. As you can see, it's smoking like this. Don't

worry. You want this to be very hot. You obviously have to be careful

doing this at home. But if you pull the wok away from the heat, the

flames will die down quickly. It's very important to take all this

now and drain it. We add the garlic and the chill lips and -- chillies,

and instead of adding more oil, which is a mistake a lot of cooks

make when they are not familiar with Chinese, you can add a bit of stock

I made from the rabbit. At the very end, I return the rabbit. Only

braising the rabbit for a couple of minutes. In the West, we cook for

tenderness. Here, people love chewy keckstures and really appreciate the

feel of food in the mouth. While Ken cooks, I'm enjoying

spending time with the family. I feel like I've come back home,

yes. Over the years, cooking has helped

connect me to my Chinese roots. It feels important to make something

for Jenny's family that for them feels awe thenically Chinese.

-- authentically. Watching Jenny's aunt cook is really inspiring. She's

making a boiled fish dish. Smells good. Your aunt is a really

masterful cook. She cooks in high heels! Amazing.

It really is amazing. I want to make a dish with

traditional flavours. I'm going to call it crispy fragrant S St Helens

uchwan sausage. -- Sichuan sausages. I'm going to use the woody

mushrooms, lovely and crunchy. I've been pointed to these lovely pickled

chillies. Keep the seeds because they like their food hot. These look

like spring onions or scallions, but they are actually a garlic shoot.

The sausages should be ready after just ten minutes of boiling.

I'm going to fry the sausages first so they get a bit crisp. This is

what my grandmother would do. I'm going to add the vegetables in now.

All of them together at the same time.

The cooked vegetables are set aside, then inspired by her aunt's fish

dish, I'm making the sauce. It's sour, it's spicy. It's hot. It's

numbing heat. So what I'm going to do is throw this all back into the

wok and toss it all together so that all the flavours are mixed in really

well. That is my crispy fragrant Sichuan sausage with woody

mushrooms, garlic shoots and pickled chilli and it's so hats! It's

numbing heat -- so hot. Jenny's aunt is treating us to the kind of feast

the family only enjoys on special occasions.

It's an amazing spread, including the water boiled fish with its

vibrant layers of hot oil, chilli and vegetables.

Braised eel with green peppers and a delicious unusual stir fried potato.

So much amazing authentic food on the table, I hope I've pulled off a

dish that delivers the right combination of spice and heat.

Ken and Ching will be with us live in the studio next week to celebrate

Chinese New Year, the year of the Horse.

Time to find out whether Kris will be facing food heaven or hell. He

was season chicken. Sauteed with Madeira, mushrooms, shallots, cream,

that kind of stuff. Tuna would be tuna seered with hot ginger pickle,

watermelon. What are you going to go for, Stephen decided on the tuna?

I'm probably going to get the tuna. You are not because James chose the

chicken as well so it's 4-1. Yes. Prepare the chicken. Cut this

for sautee. Take off the little legs here and then take off the legs

because there's four pieces of dark chicken, four pieces of white. Break

the legs, turn it over and you have the little oyster to remove. Cut

through this part here. Dig that bit out. This is a real

good part of the chicken. When you are roasting a chicken, go for that

bit, that's the best bit. Straight through the knuckle there. Grab me

that little small bottle of oil. Two table spoons in there. Straight in

there. That'd be great. Pop the chicken in. Get this sealing, first

of all. If the guys can chop me some bacon, that would be great.

Fantastic. This is a stew done with bacon and mushrooms and everything

else. With this, we are going to cut it in one more piece of white meat.

Should be a knuckle there to cut straight through. Another piece of

white meat. The idea is, you end up with four pieces of dark meat, four

pieces of white meat. Then this bit, a lit tricky. Cut through here. Use

that for stock and sauces. Then you trim that through. Like to keep this

on the bone really because it keeps it nice and moist. You've got this.

So that's your four pieces of dark, four pieces of white meat. The guys

are preparing the rest. Peeled potatoes for the mash. Serve this

with French beans. Bacon over here. What's that? Are you eating

something? What are you eating? Raw mushroom? ! I love raw mushrooms.

My wife buys two punnets of raw mushrooms, one for cooking with, one

because I eat them. I'll show you something. Look, this

is the thing. This is something you can learn to do. Hold the mushroom

like that. This is what you do when you've got

too much time on your hands! An old classic garnish that I haven't done

on this show before but used to service that fish dish with. It was

an old fish dish. Yes, showing your age. A little mushroom. Then you

grab the point of the mushroom. My chicken is burning but I've got a

nice fancy mushroom. And then you trim off this bottom

bit. Impressive. That's the nicest mushroom I ever had!

Don't ask me what the point of that is, but anyway, there you go, that's

what it is. Right, got our bacon. Throw that in

as well. All the chicken. Throw the whole lot

in. Big chunky onions as well. Beans are going in. Keep this. Ior You

guys didn't try the mushrooms at the same time. Get a bit of colour, but

not too much. No need for any flour with this really.

Then throw the garlic in. Put it in now so it doesn't burn. Throw the

chucken back in. And then we can choose whatever mushrooms we've got

left. Then some wild mushrooms in there as

well. You have had enough now, haven't you? They go in there as

well. Take some Madeira. Which I love! Bit of that in there as well.

Chicken stock. Now, you could cook this as it is. Just with the chicken

stock. But we've got some double cream. Grab some fresh tarragon over

the top. Good punch of salt. And black pepper.

How you doing with the mash potato? Getting all that cream in. Bringing

it up to the boil. We are going to make some proper mash potato. You

can tell us how you do your proper mash.

Kris or me? You? Bring the cream to the boil so it's not too wet and too

much of it. Reduce the volume. Butter, potato, mix it in and season

it. Hurry up, we have 30 seconds. Drain off the beans. Take our

chucken. It's been cooking for about 35, 40 minutes. Going to finish that

off with mortar gone. I don't know why we don't use mortar gone really.

With chicken, it's the federal feck -- perfect combination. Beans, black

pepper. It's coming together nice and tidy. Fondant. Ready, chef? Do a

nice chefe dollop. Not Michelin starred with this much time! Bit of

that on there. The beans. And then we have got the chicken. Grab some

knives and forks, guys. This is where you get to dive into this.

Put a bit of dark meat, bit of white meat.

Clean the plate. Thank you very much. And there you go. Plenty of

sauce with it as well. Needs one more thing, just for you.

Dive into that one, Kris, tell us what you think.

The Chardonnay is priced at ?8.99, another great choice today. Tell us

what you think of that one? That's delicious. It is actually. Happy

with that? Delicious. Beautiful. Reminder everybody, Death In

Paradise 9 o'clock? On Tuesday, BBC One. He hasn't forgotten. What do

you think, guys? Delicious. Happy with that? Lovely. I'm always left

with the bottle, I love this show. That's all. Thanks to Stephen Terry,

James MacKenzie and Kris Marshall. The wine has been interesting today.

All the recipes are on the website at www.bbc.co.uk/saturdaykitchen.

Best Bites on BBC Two tomorrow at midday. Ken Hom is here next week.

Have a great rest of the day and enjoy the weekend.