25/02/2012 Saturday Kitchen

Good morning. If you're looking for 90 minutes of fantastic food from

some of Britain's best chefs then you're in the right place. This is

Saturday Kitchen Live! Welcome to the show. Cooking with me, live, in

the studio are two top chefs. First, the man in charge of not one, not

two but three of London's most exciting restaurants. His modern

tapas at Dehesa, Salt Yard and The Opera Tavern has won him an army of

fans. He's hoping to win over a few more this more with his debut on

Saturday Kitchen, it's Ben Tish From a new face on the show to a

much more familiar one. He's in charge of the hobs at the award-

winning restaurant, The Vineyard at Stockcross near Newbury. It's

Daniel Galmiche. Good morning to you both. Good morning.

So, Ben, you are firing off the show. What are you cooking? A

beautiful piece of hake on the bone with clams, and chorizo. And all

cooked in realtime. Hake is not used as often on Saturday Kitchen,

but an inexpensive fish? Much- underused in the UK. I will show

you how beautiful it is. You are keeping it on the bone?

Keeping it on the bone and kieking it on the bone to give it --

cooking it on the bone to give it great flavour.

And Daniel? Yes, I am cooking duck with lentils.

You mentioned the lentils? Cooking them in the classic way. To keep a

bit of liquid and using the dressing and adding vinegar.

So, two different but delicious dishes to look forward to.

And we've got our line up of classic foodie films from the BBC

archive for you to enjoy too. Today there's selections from Rick Stein,

Celebrity Masterchef, and the brilliant Keith Floyd. Now, our

special guest today brings some much-needed coolness to proceedings

this morning. He's also spearheading a BBC search to find

the most talented young people in the country. Welcome to Saturday

Kitchen, George Lamb. Thank you. You started in music? I started in

music. I became a band manager. That was it for three or four years.

We had varying degrees of success. Then I ended up on TV.

We will talk about that later. Food? Do you have time to cook?

Well, we were on live last night with the Bank Job. I cook about

three times a week. I like to cook. I enjoy it. My mum is a great chef.

I have learned from her. I try to carry it on. Now, of course, at the

end of TODAY'S programme I'll cook either food heaven or food hell for

George. So, food heaven? Light fishy stuff

I like salads, sea bass. Food hell, I don't like game very much, I

don't like mushrooms. So, there you go, it could be sea

bass or it could be? Pigeons! will cook pigeons for this. So

there you go, sea bass or pigeon for George. Served with another of

your favourite, the fish with courgettes.

It is cooked with white wine, onions, garlic and mussels. Or

George could be facing the dreaded food hell, pigeons. It is pan fried

and they have served with a salad of mushrooms, beetroot and

chestnuts dressed in a little sherry vinegar with crispy croutons.

It does look nice, actually. I try my best! You have to wait

until the end of the show to see which one George gets. Let's meet

our other table guests, Anna, who have you brought in with you?

have my husband, Andrew. We mentioned food and talked about

mushrooms, you forage for ingredients, where does that love

come from? Well, I suppose that Anna's mother came over from Poland

and showed me how to do it in the New Forest. We have been out

foraging ever since. There is lots there? Yes, we have

had damsons, blackberries, it is great stuff. Or we go mushroom

picking. Great stuff.

If you have any questions fire away and of course you get to help to

decide what George is eating at the end of the show.

If you have any questions for us, call this number:

If you are on the show, I am asking you whether George should get food

heaven or food hell. Right, let's get started with the

show. We have a new face on the show, we have Ben Tish. Great to

have you on the show. Thank you very much.

You have a dish here, it is slightly Italian? Yes, this is hake,

chorizo, clams and mashed potato. It is a take on a Spanish meal,

actually. It is refined with the actually. It is refined with the

mash. So, tell us about this dish? Hake

is used lots in Spain and France. I was speak being Daniel about this

earlier. It is a really good way to cook this, hake, on the bone.

Hake is delicate? It can fall apart if you overcook it, but the bone

helps to keep it together. It does add the flavour in there as well.

So a nice hot pan and olive oil and we added the hake in there.

This is the type of cut it is called a darn? Yes.

Now, I will get that going in there and get the clams in as well. There

we go. Get rid of that and wash my hands.

I noticed you have just a little bit of olive oil? Yes. I want a

nice caramelisation on that You mentioned that the French like

it? It was one of the first dishs that I learned to cook in France.

Hake with the butter sauce. Yes, that is correct. In France, there

is a lot of hake. It is a fabulous fish.

In Italy they use it a lot. We have an Italian influence in the

restaurants as well. It is in the UK that we don't seem to get it

Sometimes on the menu, you see the name on the UK. They don't like the

name or the look of the fish. It is always the cod or the haddock.

It is a shame when there is so much great other fish out there.

Now, we have cooking chorizo here. This is spicy chorizo. It is

different as it needs to be cooked. It is great when you cook it down

it releases the paprika oil. The word is piccante.

Exactly. There is dulce and the paccante.

One is sweet and the other is spicy. You can tell the difference in the

texture of the sausage. As this one is soft.

Yes, you can cook with the fuely cured sausage, but this is a little

better. I want to sweat that away and it

will start to release the oil. You are a big fan with the fish,

George, hake? I am trying to think what family of fish is hake from.

I would have thought it is probably cod or haddock? Yes.

It is a member of the cod family. If you can peel that potato for me

James, we will get that on. I am turning that on there. We have a

lovely colour on there now. That is good. Here I have white wine to add

into there. Tell us about your restaurant, you

first came to London when? I came to London about 14, 15 years ago. I

started to work, the first job was at the Ritz. It is a classic place.

I did that for a year. I worked with Jason Abertson.

Sorry, I will steam this now. That will fin Turkish cooking

through. I worked at an Italian restaurant

called Al Ducca. I got more into the rustic style of cooking. Then

he a little detour to Scotland where I worked at a country house

hotel up there and got in touch with produce, things like that then

I moved to London. A mix and match? Yes. Then I

started at Salt Yard. It has gone from there. I really then got into

the Spanish cooking. These are modern tap as restaurants

or are they all different? There is a theme running through

them. We superballise in charcuterie, cheese, it is Spain

and Italy, not just Spanish. You use the Iberico? Yes, we have

become famous for the fresh Iberico meat.

But the fresh meat that is delicious as well. It can be cooked

rather like beef. You can cook it medium rare. So we do tartare and

carpaccios. Is it a bit like pork? Yes.

Because of the breeding, the diet it is lovely.

These are wild. There is nothing bad about them.

They have some of these types of pigs in the New Forest.

It is a little bit like wagu beef. It has the richness going on.

Now, shop some parsley. Thank you very much.

What about in the potatoes then? Cream in there, please. About a

third of that butter. A third of that butter. If you

would like to ask us a question on the show, call this number:

Calls are 10 pence a minute from a BT line.

If you would like you can put your questions to us live later on. All

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

Now, this is a spicy olive oil from Spain.

Talking about olive oil, you walk around the supermarkets it used to

be Italian, but now there is stuff from South Africa.

It is overwhelming. You should treat it like wine?

this olive oil, we use it at our restaurants. It is a new season

olive oil. It is a lot stronger than the old season. It is more in

your face. This can vary by seasons as well as

by olive oil to olive oil. This is taken from the olive itself.

We sell it as well. It is delicious. That is going nicely there. I will

turn the hake over. This is quick to cook as you are

cooking with the lid on? Yes. I will add the parsley in there.

That's good. You are doing a brasserie dish

later, but this is like the brasserie dish in France with the

classic butter sauce. It has a similar relation.

Now, a squeeze of lemon to sharpen it up. I think we are neerm there.

Lovely. -- nearlymenty -- nearlyy.

Thank you very much, James. Let's get my fish slice. So there

is the haiblg. That is lovely. -- hake.

Do you serve that dish in the restaurant? All of the dishes that

we serve are tapas dishes. This is for you, James.

I thought that I would give you a Yorkshire portion. There we G all

of the lovely juices have come out of there.

You put in sherry and white wine in there? Yes. Dry sherry. It gives

the sauce a nice bite that is really good. This is really popular

at the restaurant. Sherry is on the up as well? It is

well on the up. We sell loads of it. There you go. So that is roasted

hake, chorizo, clams and mashed potato.

Thank you very much. Lovely. By a guy on his first time

on Saturday Kitchen. Thank you. That was pathetic over there, that

applause! They just want something to eat. There you go, dive in.

This looks amazing. Wow! Look at that

Try that for breakfast. Get that down you.

It is delicious. You can use the different types of chorizo, but the

idea is to use the soft one? Yes, most definitely.

All of the flavour comes out. Fantastic. You like that? Yes. I'm

usualally funny about surf and turf... Surf and turf? Beef and

lobster?! That is great, they do it with all manner of stuff.

with all manner of stuff. Happy? Very happy.

Right, we need wine to go with this, this is like tennis. We sent Susy

Atkins to Wiltshire. What did she choose to go with Ben's brilliant

hake? I'm in Melksham on the banks of the Rivar Avon on a blustery day.

Now I'm heading into town to find Been, your dish is, of course, very

Spanish. It would be wrong of me if I didn't point out that the fresh,

dry, sherry makes a good partner for it, something like this

Manzanilla, served cold, but it could be a little overpowering. So

I have chosen something lighter. I have gone for the Torres Vina Sol

2011. Spanish white wines go well with

white fish like hake, but you have to avoid the oaky, traditional dark

yellow styles. This wine is pale, young, simple and dry. It has a

lovely nose of oranges, lemons and ams.

There is a nice fresh, crispness to the wine. As there is white wine,

dry sherry and lemon juice in the recipe, that is needed to marry

with it, it goes with the spicy hot chorizo, but it is a subtle wine.

There is nothing too heavy to overwhelm the lovely, delicate fish

and the creamy ma is h. -- mash.

Been, this is a lovely dish. I have come up with a wine from the same

part of the world to match. Cheers! What do you reckon to that? I think

it is great. I think that it works well with the clams and the fish.

For �4, it is a bargain. I have been drinking Torres Vina

Sol 2011 for ten years. We don't want to know that!

really like it. It is great, cheap and tastes fantastic! Guys, do you

like the food? Yes. Daniel? It is a great combination and the wine goes

well with it. Later on, Daniel has a classic

French brasserie dish, what is it again? It is duck with lentils.

Now, it is time for Rick Stein on the Isle of Wight today. He is at a

garlic festival. There is a lot to the Isle of Wight for their

nice chap. He really loved his food. there was a serious smell of money

I'd never been to a garlic festival- before and I didn't really know what to expect.

I had heard that garlic grows really well on the island,

and it was a must of things I had to do on my gastronomic tour of Britain.

But it didn't look very garlicky to me. We've got a circus... candy floss...

There's a dolls' house shop over there, sumo wrestlers up there.

There's a clairvoyant, and the Army are here. There's lots of big army trucks.

Um...I've almost forgotten what we've come here for.

Oh, the garlic! I wonder where it is.

Now, this was worth coming for - freshly barbecued corn on the cob, brushed with hot butter.

It had that mouth-popping crunch when the veg has just been picked and still retains its sugar content.

That's the first thing to go when it has been lying around.

Getting warmer - moules marinieres,- and a nice smell of garlic from some moules provencales.

Did you say you have some garlic fudge? Chocolate and vanilla. Can I have vanilla?

Only in Britain could anyone come up with this - garlic fudge!

This is a first for me.

Oh, dear! But the day was full of happy eaters, mainly eating hotdogs.

Actually, garlic was a symbol of our emerging culinary sophistication in the '60s.

A point recognised by the garlic growers, Colin and Jenny Boswell.

When you walked along the street25 years ago, and you smelt garliccoming out of a bistro or something,

immediately in your mind it said it was good times.

It meant wine and drink, probably in a foreign country.

When I smell garlic today, I still think of good times.

God, you are so right! I started my restaurant 25 years ago, and it was garlic!

I can remember I went to a seafood bar in Falmouth and it was that smell of hot shellfish and garlic.

And it was just so exotic and I was- thinking, "I want to do this."

And smoke Gitanes... I WAS smoking Gitanes at the time! But I've given them up!

This dish that was on the menu of every bistro in the late '6Os -

sauteed chicken with 40 cloves of garlic!

You joint a couple of chickens for saute, that means on the bone,

then you fry it gently in butter to get a nice brown colour,

then 40 cloves of garlic, seriously! That was so adventurous.

Season heavily and then some white wine.

I can remember once using Mateus Rose when I couldn't get some Hirondelle.

Then chicken stock and put the lid on. Leave it to cook very gently.

And that's it - it's ready. You just turn it out on the plate,

reduce the liquid down a little, nap it over the top and serve it. What with?

Well, these days it would be mashed- potato, but then it was pilaff rice, because that was very trendy.

One discovery I made at the garlic festival was this humble bacon sandwich.

It was made from collar and had a lovely, old-fashioned swiny flavour.

There had to be something special about this bacon.

That's a really good flavour. It is, isn't it?

I was supposed to be looking at other garlic products

but I had to find out where this great bacon came from.

How cheering to see these little piglets rooting around in the sandy soil.

You only had to look at how happy these pigs were

to realise that this family, the Pearces, were doing something right.

These pigs here are doing thingsthey should be doing, rooting around. They're biting my toes now!

They have to create theirenvironment. That's the key to it. Pigs are so intelligent.

It gets too hot out here. They havegot to go and wallow, get a coat ofmud, protect themselves from the sun.

Letting the animals do what theyshould be doing, they're not bored.

They make their own beds. All we dois provide them with a lump of straw.

I think that's the key to it - letting the animals express their own natural behaviour.

I suppose if any dish summed up the style of cooking in this series, it's this.

So, a coating for the chops.

I am going to use some sage, which I think is a really nice flavour.

But you do have to use it with discretion. In other words, not too much, because it's VERY strong.

I am going to mix that with some roughly chopped shallots

and chop it up really finely to make a coating.

I'll put that in this bowl with a bit of butter, a little bit of salt- and pepper in there, too.

And now for the chops.

What a lovely cut of meat that is!

Just going to score the chops about half an inch apart one way and half an inch the other...

and do the same thing on that side.

And just put some of the coating on one side,

just spread it in with my knife like that.

And do the exactly the same on the other side.

And then we'll pan fry them, gently.

The problem with so much intensive meat is it's flavourless.

You taste something like this pork and it's got, as the French say about wine, a "gout de terroir".

You can taste almost where it comes from.

And the fat is just a delight. It's just a feeling of fineness.

So many people... SO many people dislike fat, and why?

The fat in meat is where the flavour is.

And it's just like people keep going at me when I am cooking fish,

saying too much butter, too much cream.

I DON'T put too much butter and cream with my fish, but occasionally I love it.

And occasionally I like a fatty bit- of pork, I like a piece of sirloin with lovely well-aged fat on it.

We are all so driven in this world these days by worries about health,- and so much of it is just rubbish.

I mean, there is only ONE maxim as far as eating, I am concerned,

and that is moderation in all things. You just keep things level.

OK, let's add the cider now, which is the sort of splendid addition to this dish.

This is farmhouse rough, Somerset cider.

We will leave that to cook away for five to six minutes.

This

This is

This is the

This is the type of food we love at home. The sort of food I have

searched for and never found. I would serve this with early

sprouting broccoli and potatoes and that is it.

Delicious-looking dish from Rick Stein! Pork! This week's

masterclass is something that I know people will love. You can get

it from scratch. This is a custard dish.

Now what we are going to do is make a custard. A little masterclass

dish. First, thing, we are putting cream

in here. A up to of cream. We are adding sugar and egg yolks to this.

This is a standard custard recipe that we can use for ice-cream.

We won't call it creme Anglais. Alfred Bird is the guy that

invented custard. Bird's Custard? That's it.

He invented it because his wife did not eat eggs and also another type

of baking bread as his wife was allergic to yeast.

Now, we have 200 mls of each in there. We can keep the egg whites

and freeze them. That is good. Now we are going to infuse the vanilla

in here. The sugar is the important part.

I am doing it in a large pan. If you do it in a small pan, it can

split and you don't see it. Here split and you don't see it. Here

you can see it better. If we add the sugar too early, this

will cure the egg yolks. You will have little yellow spots in here

you can't get rid of. So, that... Can be poured on to the

egg yolk. So we bring the liquids to the boil. Whisk it in. Then put

the pan back on the heat. So the large pan has the big surface areas

on there. We put the sieve back in. Then we carefully whisk this.

Traditionally you are taught at college with a wooden spoon, but if

you use a large whisk, you can see it cooking. The optimum temperature

is about 75 degrees as it starts to curdle, but using a whisk you can

see the bubbles starting to disappear. So keep it on the heat.

You can see it bubbling around the edge. The more you mix it, the more

the bubbles start to disappear and the thicker it gets. If it boils it

curdles and it is ruined. You are taking it on and off the heat. Then

at this point as it starts to thicken up, I can pour it through

the sieve like that... Take that off the heat and if you use the

ladel you can see where it is nice and thick.

ASDAN Dan would call it, the perfect cremeAnglais. Now, that is

also how you put the ice-cream together.

Now, I am doing a figgy daudy. It is a traditional old-school pudding.

There is a Naval influence with the rum. You soak the rum in the

sultanas and racens. You have this. You basically throw it all together.

So the flour, the sugar, the suet. It is easy to do on a boat, this,

throwing it all together! Easy! So, it is basically one pan. Then you

leave this to steam. So you start off with the sultanas and raisens,

throw those in like that. Then water. Not all pure rum, of course.

That goes in there. Then we leave that to soak. You can see the

difference. These will plump up.

We are going to use all of the mixture, that is why we add the

water in there and then throw it all in together.

So, you started off with a career in music, out of school, you fell

into it? We were going to a lot of nightclubs and the dance music

scene was big. A mate of mine said he reckoned that he could do it. So

I said I would be his manager. We started putting out 12 inches, they

became a band called the Audio Bullies, we signed up to Virgin and

went around the world. We had a great time.

Have you a connection with Lily Allen? I managed her for a couple

of years. I was not able to get her a record deal. Inspite of all of

the great music. Unfortunately, if you can't get people a record deal

you can't be their manager for longer. So we had to go our

separate ways, but it turned out nicely. She's had an amazing career.

I got to go off and be a TV presenter.

Before that, you were into radio as well? I started to do a little bit

of telly. I then deviated towards the radio.

Then when the radio thing took off, the telly blew up a little bit.

A whole mix and match of TV you have done? I have done the lot.

A lot of live stuff, but you are looking for young talent now?

this is our third year. We've been doing this talent show for young

people, young artisanss, trades women and men, people are not just

focused on being a singer or an actress. It is really nice to be a

part of something where people are celebrating and working hard in

what they do and essentially the people that make the country tick

along. We have done the Best Young butch er, the Best, Young Baker and

Mechanics, all sorts. So you are on to the Best Young

Farmer? Yes. It is amazing to see the guys, 23, 24, some of them,

they are running huge farms. It is a tough job.

It is brutal with massive herds of cattle. Just really impressive

people who are able to run these huge farms and they are up in the

middle of the night milking hundreds of cows every day. Yeah,

it was impressive. Impressive people.

You have a tough job, you are doing Channel 4 as well? I was watching

it last night? I would rather do the kch bank Job than -- do the

Bank Job than to milk 5 hundred cows, but we have the new game show

it is The Bank Job. We are in a real bank vault and people come on

and try to win hundreds of thousands of pounds. I try to help

ethem to do that. I don't know about that, but facilitate to help

them. Some people have walked I way with

half a million quid? There is a twist at the end. The two last

people can double cross each other if they want to. If they both try

to double cross one another, the runners up share the spoils.

I didn't think that they would do it. At the last minute, the two

guys double crossed each other and the runners up had �450,000 split

between them. It was dedepgs! I will show you this.

This is now loosely wrapped up to prepare for steaming.

This is a little bit like Spotted Dick.

Thank you author that! Now, we take a shirt sleeve, we put that in here.

Everyone has one of those lying around! Why not? My granny used to

do this. It used to be either an old pair of tights, but the idea of

the shirt sleeve is that it expands as the pudding cooks.

Now, as well as doing stuff on your own, we now steam this. You can

make yourself a steamer. Basically a pot, a cloth in the bottom. Water,

half-fill the pot. Obviously don't allow the water to go on top of the

pudding. Pop the pudding in. Is that how you do it, put a pot

inside another pot and I can do the fish like that too? Yes.

Great. I learn a new thing every day.

Then put the lid on. Apart from doing stuff on your own, we have

seen you with your father, that was interesting, the one in Namibia?

went off on an adventure to live with this tribe in Namibia. This

was an ancient nomadic tribe. They live a very basic existence. It was

being out in Scotland scape like this, it is literally like being at

the end of the earth. You fly down to South Africa, then

to fly to another little island and you end up in this little van, it

is this little coral in the middle of a huge, huge Savannah. It was

breathtaking. Now, we take the figgy, how big a

portion do you want? That looks good.

Then, obviously you have the custard which is over the top.

Wow! The custard gets thicker the longer that you leave it, but the

idea is that it is a simple, warm custard. Do it the last minute.

That's amazing! Happy with that? Very much so.

Delicious! If there is a cook is cooking skill you would like me to

demonstrate on the show, if you have great tip to share with us on

the programme, drop us a line. Get all of the details via the website

at bbc.co.uk/saturdaykitchen. Right, what are we cooking for George at

the end of the show? Is it food heaven? Sea bass? It is serve -- or

cooked should I say with white wine, onions, garlic and mussels. Or is

the food heaven? Pigeon? It is served with salad of mushrooms,

beetroot and chestnuts dressed in a little sherry vinegar with crispy

croutons. Some of our guys in the studio get to decide George's fate

today. Ben, what do you like the sound of? It must be the pigeon.

Anna? Sea bass. Right, now it is time for more

action from Celebrity MasterChef. This week, the famous four. They

are faced with cooking the This is the mystery box round.

Reveal the ingredients. The ingredients today is a whole,

cooked octopus. The other ingredients are rice, potato,

chorizo, pepper, tomatos, olives, feta cheese and watercress.

This is really going to test your inventiveness and creativity. One

dish, 50 minutes, let's cook. An octopus is versatile, but if you

have never had beenled one before. would be meat or fish because

like you would a vegetarian dish That's what I'll have to do because-

You've got all your bits and pieces chopped up.

It looks like you've got a plan. At home, are you creative or do you follow recipes?

Octopus curry? I don't know. I don't have the spices.

Whatever this turns out to be, I thought I would put it on the rice.

Shobu says she's going to make some curry. She has no spices at all,

which means we aren't going to get that depth of flavour she's used to in Indian food.

But just then she's put milk in her curry as well,

so we'll have milky octopus and What's that going to taste

Ten minutes gone, 40 minutes left.

I don't invent dishes, I cook from recipe books.

Are you enjoying this, Tim? You seem to always be smiling.

I am! I'm really enjoying it. I was so nervous of this and this might taste awful.

But I'm enjoying the idea that I'm making it up as I go along. If you say it's all right, I'm happy.

You want us to say, "It's all right. I'm glad you're aiming for mediocrity."

That's fantastic. OK.

Tim's bench is such a mess. There'sstuff everywhere. It frightens me.

The way he's cooking frightens me more cos you can't just throw everything together.

I don't want to eat things that frighten me.

You are halfway.

Halfway to octopus heaven.

The term "invention test" makes my stomach turn over,

so I'm just going to try and relax.

Aggie, have you cooked an octopus before? No!

I have eaten it but I've never cooked it.

I'm sort of attempting a paella and I've never made one before.

So I'm just kind of... Winging it. Yes, that's the word.

And how is your confidence in this round?

Well, I don't know, ask me in 10 minutes' time!

Aggie's making paella, and for me,

the octopus seems to be an afterthought.

It's not part of the dish.

I would like the octopus to BE the dish.

It's going to be another intimidation. I've got to get my head together for it.

And hopefully not come out with something too mad.

Margi, what are you going to cook?

I want to get a Mediterranean feel,- because it comes from a warm climate.

So these peppers are warm, and so are the chillies.

So that might naturalise it. I'm doing sauteed potatoes with it.

Rice is optional, in case anyone wants rice.

I like Margi's originality,

I like the idea of frying the octopus with some potatoes.

Right now, it looks like it's going to taste good. Well, I hope so.

Well, come on, last three minutes.

Finishing touches, please.

That's it. Finished. Stop.

Shobu has made an octopus curry,

served with a tomato, olive and feta cheese salad.

I think your rice is cooked really well.

Your octopus is cooked really well.- It's just a little bit bland.

The octopus is beautifully soft.

It has lots of sweet pepper, the flavour of the oregano

and the really well-cooked rice underneath it.

I think it's great. Why, then, you've got to go and throw milk in it,

I have no idea.

You obviously got bored and decided to make a salad.

Great salad, salty feta, sweet tomatoes, loads of oregano,

sharp, sour and bitter at the same time.

That with some shredded, fried octopus on top of it

would have been absolutely delicious.

Oh, OK.

Aggie has cooked a salted-octopus paella,

accompanied with a green dressed salad.

I think the octopus through it probably could have been fried just a little bit more

to give it a little bit more texture, a crispier outside.

But for the rest of it? Aggie, I'm sorry.

It's delicious. Oh! That's good.

Mm. Your paella is heavily flavoured.

Unfortunately, your octopus is slimy.

Tim has made a spicy octopus jambalaya and a Greek salad.

You've got paprika, you've got pepper.

You've got nice seasoning, you've got the sweetness of tomato,

all really good ideas.

The rice, you've cooked for too long. It's a bit watery.

The octopus is nice and soft.

It is still a little bit slimy on the outside,

it could do with a little bit more frying to give it

a bit of a crisper texture on the outside.

The whole thing's a bit wet. It's a cross between a rice soup and a baked rice dish.

Margi has cooked her octopus with chorizo and peppers,

serving it with a tomato and garlic sauce,

potatoes, rice,

feta cheese, and watercress.

You've got a number of dishes here.- You've presented us with a mezze.

I love your chorizo, octopus, tomato, garlic, oregano,

I think that's lovely, lovely.

And I'd happily eat it with the rice or the potatoes.

But not both, and most certainly not with feta cheese and watercress.

Okey-doke!

That tomato sauce is great. Loadsof oregano, lots and lots of garlic.

Sweet tomatoes going really well with that crispy octopus.

I think that is brilliant. And I wish that's where you had left behind.

Do the things which are beautiful, like your sauce and octopus

and your potato, do them really well.

You

You can

You can see

You can see how the four celebrities get on with the next

task in the team challenge. Still to come on Saturday Kitchen,

Keith Floyd is exploring Northumberland. He heads to the

kitchen to cook pheasant in honey and mead with a genuine Viking

woman. Ben is making his debut on the show

today so we're all EGG-cited to see how he gets on when he has his

first CRACK at the Saturday Kitchen omelette challenge. And what are we

cooking for George at the end of the show? Is it the sea bass or the

pigeon. Daniel, are you going for the

pigeon salad? Both dishes are really nice, but I like wild

mushrooms and pigeon. Right, there you go.

Cooking next is Daniel Galmiche from the award-winning restaurant,

The Vineyard. What are you cooking next? It is

from my cook book. Get thun with in! It is very nice

too. It is home /brasserie style food.

I am going to marinade the legs of the duck.

This confit, this is a traditional one done with duck? Yes, you can do

one done with duck? Yes, you can do pork as well, obviously.

The key eis the salting. You don't measure the salt? No, I don't. I

just sprink it will over. I am happy with that

You are using sea salt, not table salt? Yes. That is better.

If you were to measure it, it is about 50 grams of salt per kilo?

That's right. Any more it is too salty.

I will press it down a little bit. So, in there you have garlic and

clove in each one too? Yes. And a little bit of thym e.

How long do you salt to for? Overnight? Yes, or three to four

hours if you have less time. What duck are you using? Barboury

duck. And what kind of pork would you

use? Belly of pork. Now, we take off the excess salt.

There is a change of colour as well now.

It has started to cure a little bit. Then rinse it in there.

I thought confit was when it is packed in its own fat? It is the

process of salting it, then it is kept in its own fat? OK, so we are

not got that far? You are ahead of the game.

I thought I did not know what confit was, but it turns out that I

do! So, you have dried off the legs? Washed off the salt? Yes. Now

it goes in the pan there. Do you want that? Yes, I want the

fat. It may appear a lot of goose fat,

but you can re-use it all. Yes, absolutely. Make sure it is

covered nicely and you can cook it all on the top like this or in the

oven. So, three or four hours on the top

simmered. This cooks gently for a long time.

In terms of leaving it in the fridge after it is cooked, it can

sit in the fridge for weeks? Yes, for weeks.

And re-using the fat, how many times, five or six times?

Absolutely. So, that is the result we have here.

So, these are delicate? Yes. You can let them cool down when you

are cooking the lentils. The lentils are going on. So these are

Puy lentils. These cook quickly, there is no

need to soak? No. Well cover them with water.

You want these in as well? The carrots? Yes, a little bit of

carrot in it. And a touch of garlic? We are doing

a small bouquet of garni with some string.

There you go. The garlic has gone in there as

well. You could use redolentilys, they

cook in a similar time, but the classic is the Puy lentils. They

have a lovely nuttiness to them. Now, the areas of France, these

dishes come from different areas, where is this one from? More south-

west. So this is more from Gascony. And the book is more similar

dishes? Yes, it is between home dishes and brasserie dishes.

So, you cook the lentils for how long? About 12 to 14 minutes.

Now, we have some on there. This duck, it is the way that you

prepare the duck after this that is interesting? Yes. The duck has been

con fitted. It is prepare. After this, I roast it and brush it is

little bit with honey. It gives a nice colour on the skin.

I really love that. But you are going to pan-fry and

cook this, rather than roasted -- rosing it in the oven? Yes.

You can do it even on the grill. Now, I will pick it up. It is

delicate. Now, your cooking at the The

Vineyard. It is a chateau, a lovely small

restaurant. As well as the food, there is a

relationship with wine? That is the reason it is called the Vineyard.

We are doing a big refurbishment to show the connection with our wine

in California. The cellars, you have an amazing

wine list? It is fantastic. Talking about that, we are going to do a

massive vault and a walk-in cellar, so that you can see the whole

cellar underneath. It will be brilliant. So, we are brushing a

little bit on the top. It is a nice glaze with honey on it like. This

We are going to caramelise it. You don't need to add... Anything

else. It is still warm? Yes.

So, skin down, gently, because it is fragile.

And you let it caramelise with that I know that you want to finish

these. Out of these comes the garlic, the shallots. All of the

recipes, including this one from Daniel are at

bbc.co.uk/saturdaykitchen. And bbc.co.uk/recipes.

So, there is plain olive oil here with mustard and vinegar in there.

Yes, I need a spoon and I will use a little bit of the lovely stock to

add that to the dressing. So it now has the flavour of the lentils in

Do you want to sieve the liquor off there? Yes.

This is more of a salad that you are looking for with this? Yes,

that is connect correct. That is why with do a small dressing with

chervil. As you know. I use it a lot.

The French Tuesday a lot. I don't understand why we don't use it in

the UK? I know. It is very difficult to get in here.

It has a little faint aniseed flavour in there.

It is great with fish? And great with soup.

So, you want me to dress the lentils. You don't season anything

until the end? Yes, as there is mustard in there which is strong

and powerful. The lentils will be ab sorbing the

vinaigrette, Daniel? Yes, they will. It is almost a dressing with the

salad. It is very nice. That duck will colour quickly

because of the honey on it? Yes. It is a lovely smell.

Beautiful. A nice colour. Perfect.

Put the lentils on the plate. It is really to get the colour in

the pan it is better doing it that way than in the oven? I prefer it.

Look at the colour. You can see. The only difference is, you have to

be careful to be delicate because of the meat.

And that's it. Happy with that? happy with that.

So, tell us what that dish is again? It is duck with lentils.

Served with a little bit of French dressing. Very simp.

There you go. -- very simple.

There you go, dive into that one. The idea of it being a confit makes

the legs so soft? Yes. It is not the salt, really, but the

softness. Yes. I'm so glad I did that on

television. It almost leapt on to my fork. It is that soft. That is

amazing, wow! Delicious. It is good. It is lovely with the

salad. You could have it cold? Yes, the

crispyness with the honey it is crispyness with the honey it is

lovely. Right, let's go back to Melksham to

see what Susy has chosen to go with Daniel's delicious duck.

Daniel, I've made your delicious duck dish. I have to say that the

duck on its own with the lovely glaze of honey works really well

with a white wine. It is an Australian Riesling like that make

as good combination, but we have the lentils too, I think that

earthy flavour demands something different. So I have gone for a

French red wine. I have chosen the Waitrose Cotes du Rhone Villages

2009. It's interesting how certain wines

pull out an and emphasise characteristics of different dishes.

This Cotes du Rhone Villages 2009 has a pepperey quality. That

emphasising the saferyness of Daniel's duck dish. It has a lovely

smell, inviting. There is cherry, brambles and mocka going on there.

It is really yummy. What I really like about the wine is that it has

everything I want from a Cotes du Rhone Villages 2009 red, in that it

is ripe, soft and fairly full-body. That is what we need to go with the

duck and the lentils, but it is not heavy. In fact, the finish is fresh.

That will work well with the dressing and the wonderful chervil.

So, Daniel, I have gone with the Cotes du Rhone Villages 2009, a

French classic at that. It certainly is. A classic dish

deserve as classic wine. Do you like that? That is perfect.

You would not have it in these wine glasses, but a little tumbler.

What do you think, Ben? Classic. Really lovely. It goes so well with

the wine. It is an easy dish.

Sounds good to me. Right, let's get back to Celebrity MasterChef where

Gregg and John have a team The celebrity beside you

together. We want you to produce Each team must invent one curry

cucumber, potatoes, curry and lime leaves, coriander,

ginger and a selection of spices.

I would like to go with the lamb. Yeah.

I don't know what to do with any of this, so if you've got some ideas around...

Let's cook what you normally cook, then.

Yesterday, actress Shobu Kapoor had a disastrous start to the competition.

Yeah... Oh, God!

It's crab dishwater with some melted butter!

But there were moments of promise.

The octopus is beautifully soft.

It has lots of sweet pepper,got really well-cooked rice sittingunderneath it. I think it's great!

Shobu's team-mate is TV presenter Tim Lovejoy. Yesterday he impressed- the judges with his palate.

The seasoning is absolutely spot-on!- Good job. I really like it.

Thank you.

But he was too chaotic.

Tim, the mess!

You've got me at a crucial point here where I'm deciding what to do.

How's it working out for you two?

It's hard, it's really hard. Why? Really hard.

I'm not used to cooking curries. I've cooked a couple in my time.

What are you actually cooking for us?

A lovely potato-aubergine curry.

I'm bowing to her superior,

but I don't feel we've got enough flavours in there at the moment, knowledge,

but, you know, it's all tasting a little bland to me,

and I'd be crushing stuff up and trying to get the flavours...

Do it.

No, no, but we've got to make it so it all tastes, you know...

If you've got a sense of some kind of...

But you're the expert!

I'm not an expert. Just because I've been cooking curries all my life doesn't make me an expert!

My food's quite bland. It kind of makes you more of an expert than me, so...

Tim has decided to put his trust in Shobu,

but right nowI think Tim's a little bit worried about the outcome of that dish.

He's tasting it, he's not happywith the flavour of the curry at all,

and there seems to be a little bit of conflict going on there.

You put actual chilli powder in as well?

No, because you put fresh chillies in, didn't you, the red ones?

This needs a bit...

Yeah, that's great.

You're just over halfway, guys. You've had 35 minutes.

On the other team is TV presenter Aggie MacKenzie and actress Margi Clarke.

I'm in your way, chef. No, no, you're fine.

Margi has demonstrated some natural skill.

That tomato sauce is great. Loadsof oregano, lots and lots of garlic,

sweet tomatoes going really well with that crispy octopus. I think that is brilliant.

But silly mistakes let her down.

That rice should have been weighed out.

Instead there was a container of rice and you used the whole lot.

We need some rice weighed out. 50 grams or 500, Agnes?

Just check that for me, please. That's 50 grams.

In her first round, Aggie's success surprised her.

It's a good tasty risotto.

The past few years I've takena step back and I just kind of feel that I can't cook any more.

Well, I want to tell you something.- You can!

For their dish, Margi and Aggie are making lamb curry.

How are you getting on, you two? How are you working as a team?

I'd say not that well. Would you? It's all a bit chaotic. I don't think it's too bad.

We've decided that... I'm sort of in charge but I don't really know what I'm doing.

Aggie's the chef, I'm the commis chef.

Any advice, boys?

Yeah.About time you believed in yourself.

He's got it right there. I know, I know.

Because actually you are under control, you know what you've got to do... Smile on the face, ladies!

Yoo-hoo! That's it!

Margi and Aggie making a lamb,butternut squash and aubergine curry.

But at the moment, I can't see how it comes to life.

You've got ten minutes left and that means plated!

I was going to steam them. It just needs to soften up, doesn't it?

It's not cooking!

Four, five, six, seven, eight, nine...

90 seconds!

One, two, three...

Too much coriander! Oh, dear! Sorry.- Take it off. Take it off!

That's it! Finished. Time's up. Stop. That's ridiculous! Stop!

Look over there!

Well done! Thank you. Thank you.

Thank you, chef. That looks fantastic.

Shobu and Tim have made a potato-and-aubergine vegetable curry

with rice and raita.

Almost! Almost, almost, you're nearly there.

The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers

The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers

of flavours and spice is good.

It goes almost piccalilli kind of sweet, then it comes in a little bit deep.

It leaves you with a very pleasant tingle on your tongue.

Great rice. Nice yogurt. I don't mind the curry.

The potatoes are undercooked, but they would bebecause they were massive big chunks.

I think you've done a pretty good job. Ten plates, all the same.

Not easy. I'm not used to sharing cooking with anyone.

No, it's not easy, cos, you know, given those ingredients in front of me,

I'd probably have gone for prawnsand lemongrass and lime and made it all a very Thai sort of dish,

but I think what we produced...youknow, Shobu's done something reallytasty. She's the boss on this one.

I do think we did do it together. You completely made the yogurt. We did split the jobs.

I think it was a team effort.you two still arguing about whether you did do it together or not?

Aggie and Margie's dish is lamb, aubergine and butternut squash curry

with lemon and coconut rice,

served with cucumber raita.

Ten plates, all looking exactly the same.

They are a bit shabby, ladies.

For me, it's rice and it's a wet dish. It probably should be in a bowl.

I like the yogurt, but the curry itself for me just needs a bit more life.

I think a curry deserves to get hold of you and give you a great big spicy kiss!

I'm up for that! Are you? No, I agree. A kiss!

I think you should have been bolder. I like the way you work, I really do.

Did you like working as a team? To begin with, I was, "Oh, I'm not sure about this!"

But actually it worked OK in the end. Yeah, we clicked. It got to click.

And

And you

And you can

And you can see the celebrities facing gruelling challenges on next

week's show. Right, it is time to answer some of your foodie

questions. Each caller helps to decide what George is eating at the

end of the show. The first question is from Chris from Cambridgeshire.

What is your question for us? have bought two whole Meg ram fish.

Could you tell me the best way to cook it.

Megrim sole? You have to make sure that you pale the skin. Put it in

flour. Tap them. In the pan. Pan h fry, finished off in the onion and

the butter on the top with almond flakes toasted quickly. A little

bit of chopped parsley. Based with the butter. It is fantastic. You

can have boiled potatoes with that. You can put shims in the butter. A

Tyne by bit of flour, in the pan. 12 minutes. The butter on the top.

It is basically brown butter. Put it in the pan until it goes broken.

-- brown. Take it off the heat. Yes, then the almond flakes on it

and lemon juice. A great dish. What dish would you

like to see at the end of the show? Food heaven or food hell? Food

heaven, please. Mell, are you there, please? Yes,

hello. What is your question for us?

have pig's cheeks to serve 12. What do I do with it?

I would say to braise them in cider. A chicken stock, a nice mashed

potato and roasted apples. There is a sinew off the end. Nick

that out. And karm -- Carmelise them.

Or, you could have them in a sauce like a stew. Slow-cooking is the

idea for that one. And they will stay moist. Lovely.

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

food hell? Food heaven, please! Melanie from London, what is your

question? I would like a dish for lobster, other than lobster therm

dor. Off you go.

Keep the shell and the claws. Poach them in clarified butter.

You do it with the shell a smaller ragu, roasted quickly with a little

bit of tomato piece, thyme, garlic and you boil it with the just on

the top. I think that lots of people eat the

meat and throw the shells. I would take the meat out of the shells and

make an lobster oil or a lobster bisque. A nice soup and you can add

to it. Yes, and poached with clarified

butter it make it is tender. What dish would you like to see at

the end of the show? Definitely fen, as George is lovely. Thank you,

mell an yes! Right, let's get down to business. All of the chefs that

come on the show, bat it will out against the clock it make a three-

egg omelette. Ben, it is your first time on the

show, who would you like to beat? Jason! OK, about 25 seconds, I know

you've been practising. I haven't been! The usual rules

apply, a three-egg omelette as fast as you can, ready? Three, two, one,

It's the concentration that gets me! You just want to get on the

board, don't you? Yeah! Right. Daniel Galmiche! I didn't fold it

well, but it is cooked ?! That is scrambled egg, that is! This one?

He has been practising... It looks pretty good to me.

Ben... When you were practising, what time did you do it? 24 seconds,

something like that. You were not even near there. You

did it more or less double. Oh, God.

You did it there, 40 seconds. You are in good company with

Fernando de la Rua -- Michelle Roux Junior.

Daniel Galmiche? Did you think you were quicker? No? You are right.

Slower. He is happy with that.

Right, so, did George get his idea of food heaven or food hell? The

callers were asking for food heaven, but the guys in the studio are yet

to make their minds up. Now, it is time for Mr Keith Floyd. He is in

Scotland. He is with a Viking woman, but first he is off to smoke a

A long, long time ago, before on this rugged shore,

The enterprising locals turned it into the Northumberland coble.

"But this is a food programme!" I hear you cry.

The chippings from the boatyard go a few yards away

and are used to smoke these plumptious little monkeys.

I love this symbiotic stuff - nothing is wasted.

The cobles catch the herring and the oak flavours the kipper.

The kipper was invented by John Woodger, of Seahouses, in 1840.

I think there should be a statue of Woodger in Seahouses.

The fish are split and immersed in brine for half an hour.

Then they're put on these "tenterhooks", and this is where the expression originated.

This timeless procedure has been handed down for generations, as this rare archive film shows!

We do so many crab-cooking sequences for TV, I've run out of commentary!

So I wrote a little poem instead.

It could be sad to cook a crab They say they squeal in the steam

But I know a crab is actually glad To appear well-dressed onscreen.

But, jokes apart, as much as I love- the West Country fish,

if you want a real crab, come to Seahouses. They're the sweetest I have ever tasted!

They live in the cold North Sea, on the hard bottom, not in mud.

DOG YELPS But what we're really here for is the kipper. The REAL kipper.

No Japanese technology, no gas-fired burners, but the REAL business.

Now, Richard, sometimes in a cameraman's life, smoke gets in your eyes, but stay with it, OK?

After about eleven hours, killing me softly with her herring,- you can take a bite...

..and step into heaven.

Heaven turned out to be dead good.

Lots of scenery and birds, rivers flowing with milk and honey...

And the lady angels were Vikings, as our next cooking sketch reveals!

Northumberland must be our last bastion of rural countryside.

Here amongst the fells and valleys,- people eat in a strange way...

BANG! Oops! This is what they eat!

Not, as in the south, a luxury. Here it's quite a common dish.

They're so bored with it I couldn't- find a Northumbrian to cook me one.

But what I did find was a Viking who is called Eben. I call her "deep and crisp and Eben."

She's a great pheasant plucker - hard to say if you've had a few...

She's going to cook us something that demonstrates her idea of Northumberland.

What are you going to do with this?- I'm going to skin it and take the breasts off.

I'm going to cook them in mead. Mead! What is mead? Let's have a glass!

It's a honey-based drinkthat was brought by the Vikings. Ah!

A plug for the Vikings! Yes!

This is what they charged up on when they were on tour? Yeah!

Very nice. Oh, it's brilliant! Anyway, start plucking. Okay.

Now, what you do, you get these lovely fillets of the pheasant.

These still have shot in them.

In my restaurant days, I used to have a tray of split shot to put in for authenticity.

How

How long

How long have

for how long? Em, 48 hours. How long have these been marinading

the Viking way of cooking for? 48 hours. To keep it simple.

And they didn't need to disguise As you know, the Vikings and the

old Northumberland way of cooking was to try to keep it simple. Also,

they did not need to disguise any real sort of meats. Or the flavours

with anything. It was so fresh. Right. OK, let's get to do some

Eben, you tell me what to do. We've already sweated off, or

Add the pheasant breasts now.And just sort of blanch them off.

Is that the maximum frying speed? That's it. Let that sizzle away.

Let them get brown on both sides so that they seal.

Richard, close-up and then organise- a wibbly-wobbly shot so that we can come back later on.

This mellifluous amber liquid will make all the difference.

Good word - "mellifluous".

What next? We add double cream after cooking the alcohol off.

Take the breasts out. OK.

I spilt it all over, but that doesn't matter. I can wipe it up.

Cream now? Yes. Be quite generous.

This is your invention, isn't it? This is a Viking-Northumbrian marriage, I suppose? Yeah.

It's so simple, but I prefer simple dishes that are tasty and nice.

It IS tasty and nice!

And if you think this is too rich and sweet for game, think about pork and apple sauce.

The thinking behind this dish is perfectly okay. Savoury meat and sweet sauce.

Do you want to move those on to the table, my darling? Yeah.

Right! As usual, the proof of the pudding is in the eating!

If it isn't brilliant, I'm cutting you out of the programme.

Well, it should certainly be tender enough now. Well...

Marvellous! It's gamey and sweet...

Dishes using honey and cream can be- an excuse for not cooking properly.

But you did reduce it all properly and it really does work. It's a lovely melange of flavours.

Very nice. Here's to you, darling. Viva Northumberland. Cheers. And up with the Vikings! Skol!

There

There is

There is more

There is more from Keith Floyd on next week's show. Now it is time to

find out if George is facing food heaven or food hell. Everyone has

made their minds up. Food heaven will be this lovely piece of sea

bass. The king of all fish. They are farmed now, the smaller

ones, but you can get line-caught ones. They are delicious. Or, the

dreaded food hell. That is this pile here of pigeons here with a

salad of beetroot. How do you think that this lot decided? You know he

is a Frenchman? I know they love foraging, I am sure it will be the

food hell. Well, they have been foraging

enough. Daniel is going to go to take this lot away now. We are

having food heaven! So, here we having food heaven! So, here we

have the sea bass! Now, we get this on the pan with a little bit of

wine and the mussels. Here is the beard on the mussels, you pull that

bit off. Then we basically cook that on with

the lid for a couple of minutes. That is fine. Meanwhile, we are

doing the courgettes, fine ribbons. As fine as I can go, James.

Thank you very much. We have the sea bass. We have to fillet this.

Cut inside the Gills, turn the knife the other way and carefully

go along, says he! We cut along like this. So it is very tight to

the bone to keep all of the meat on the fillet. It lifts off like that

happy? Got it It is your turn.

Yeah? Only joking. The idea is to take the rib cage

off afterwards. It is easier to clean then. We lose this underneath.

This fish has been scaled. You want to get it scaled before it gets

prepared. Generally most of the fish is nowadays.

It is a messy business scaling the fish? It is, but we have done the

pin boning. There are little bones to remove. We remove them by V

cutting the bones. Then they pop out.

There is a ridge of them, basically? Yes.

There we go. So we have the fillet and we cut this up to nice little

pieces. With sea bass, we score it on the top. It has a tendency of

curling up in the pan. Like mackerel and other small fish.

Now, we drain off the mussel and leave that to one side. The

courgettes... They are being sliced. Normally there is a machine for

this, but with two of them here... That is a machine! Excuse me, that

is too thick! A bit thinner, a little more like that, chef.

Oh, not happy with the courgettes? It's been a long time.

So, to cook the fish, olive oil. A little bit of butter.

They were complain being this in rehearsal. Normally there is a

mandolin to slice it nice and thin. I thought you said a little man,

then! So, the little bit of butter in here. Place the fish in, hold it

in otherwise it starts to curl up. Press it down, that will help it to

continue to cook nice and flat and even. That is what you want. A

touch of salt on the top with black pepper. This is how to get the

crispy skin on this. With you basically regulate the temperature.

So cook it on a medium heat and gently, gently cook it. We are not

turning it over. All the way on one side. Would you ever use olive oil?

That is half and half. Yes, half olive oil and half butter.

Now, I need a little bit of chopped garlic and a tiny bit of onion.

Now, you guys are taking over the TV. You are on tonight and then

your dad starts a new series? I think it is 9.00am on BBC One. He

is doing a health-based programme. Which he is, of course, apart from

the gamy leg, the ears and the eyes and all the rest of it. Yeah, it

should be good! Now, all the onions, the garlic all in there. This is a

quick sauce. You can do it with the lobster, the caller who asked about

the lobster. You can do this with that too.

What we do, the idea with the mussels is to drain it off. Leave

the liquid in the bowl and take the bottom part of this... Sometimes

you can see in the bowl, there is a little bit of grit. You don't want

that in there, so take the top bit. All of the sediment sinks down to

the bottom. If you can take the mussels out, that will be great. A

little bit of chicken stock in here. A tiny bit or fish stock, of course.

Then... I know you like it! Double cream over the top. We want the

meat in the sauce, but this is where I would put the shells in

here if you are a lobster with a little bit of tomato piece. Again,

with a little bit of star anise in here. I lof this stuff.

Star anise, me too! -- I love this stuff.

You bring this to the boil it is very, very quick. Really.

The fish is more or less cooked. You can see it all the way there.

Then, and only then, do we grab the old fish slice.

We then take our little bit of the star an ease out. All this is doing

is infusing. That is all it is doing. We then take this. Excuse me.

Pop some of the mussels in there. About three in there.

That will do. Then we basically blend this. So

the lid is on. Blend it. This is going to create our sauce.

The fish is cooking all the way up to the sides. Turn this off.

Then turn it over and take it off the heat. That is cooked. We turn

it once and it is done. Lose this. Thank you very much.

If you can pass that sauce through there that will be great.

A little bit of butter in here. Courgettes going in. Some are

thicker than others! That will be me, James! That can go in there.

The fish is ready. Like the meat we leave it to rest.

Now this has the shells in if you were doing with the lobster it

munch it is up in the shells, so use it with a glass baker, if it is

plastic it tends to stain it and break.

A little bit of chopped chervil in there.

In the sauce or the courgettes. In the courgettes.

Then we put the sauce on the heat. I love it, it is all done so

nonchalantly. A little bit of this, a little bit

of that. If I do this in my kitchen, it looks like a war zone. Then by

the end of it I don't even want to eat it, I'm exhausted.

A lot of chefs do this on the kitchen paper, otherwise there is a

lot of butter all over the plate. The sauce, bring this down, reduce

it. We have talked about that on the show ea couple of weeks back.

By reducing it down, you strengthen the sauce.

Whether it is a red wine sauce it is the reduction that strengthens

it down. If you taste this, you get a taster to start off with...

Now, that has no salt and pepper in it, no butter. We finish it off

with butter. So you are bringing it down, to strengthen it. Even though

it has cream in it, it gets thicker the more you bring it down and

intensifying the flavour even more. We finish it off with butter. That

is a class ic way of finishing off the sauce in France.

Yes. The idea of keeping it loose like

you are doing, it is like a bouillion.

Remember, don't prize the mussels open, if they are unopen at this

stage you want to throw them away. There is something wrong with them.

Now, I will finish off the sauce. The little bit of star anise in

there is nice. Then we can pour this over the top.

You can blend this which a lot of chefs do to create the sauce, but

it is so quick. There are about ten mussels in

there for flavour. Now the sea bass on there and a few

bits of this. Wow! Look at that. Tip-top.

�48 in this restaurant for him, this one.

No, it is not! There you go, you get to dive into that. Tell us what

you think of that one. I think with the sea bass and the

mussels I think it works well together. Serve that with some

crusty bread. You have used the chervil before. I think it is great

in there. That's a hit.

Now, to go with this Susy has chosen Mas des Mas Pinot Blanc 2011,

from Majestic wines, priced at �8.49.

There you go. A little bit of wine. You guys get some wine to go with

it. Best of luck with the new series, that is in search for the

young farmers. You have a long day ahead of you.

I do, sir. If you wonder what had I did with

the shirt, there. I member of Cast away! Well that's all from us today

on Saturday Kitchen Live. Thanks to Ben Tish, Daniel Galmiche and