25/05/2013 Saturday Kitchen

Good morning. One order of world class food coming right up!. This is

Welcome to the show. With me in the studio are two of the country's best

chefs. First the man leading the charge to put Scotland at the top of

the restaurant world. It's the marvellous and Michelin starred, Tom

Kitchin. Next to him is a new face to Saturday Kitchen but he's also

the holder of a coveted Michelin star for his restaurant inside

London's Westbury Hotel. It's Alyn Tom? I am making lobster with

escargot butter. It has samphire on top.

Seasonal at the moment. What about yourself, are you cooking

cuttlefish? Yes, cuttlefish. You don't see it often, but it is

equally delicious. I have caramelised watermelon and almonds

to give it warmth and heat and a radish salad with wild flowers.

The almonds are taken from a Moroccan flavour sm Yes, I blitz it

up and caramelise them with the almonds. So, sweet and spicy.

So So, some intriguing recipes from our chefs to look forward to and as

usual we've got our line-up of fantastic foodie films from the BBC

archive too. As always there's Rick Stein, plus brand new Saturday

Kitchen episodes of Celebrity Masterchef and the uniquely

talented, Raymond Blanc. Now, our special guest today has built up an

impressive list of film and TV credits most notably Atonement, Made

in Dagenham and the iconic BBC drama series Ashes to Ashes. He's

currently starring in a brand new British blockbuster called

Byzantium. Welcome to Saturday Kitchen, Danny Mays. Grat to have

you on the show. So a foodie? Well, cuttlefish, I

have never tried it at all, but it sounds marvellous.

Your CV, we are going to talk about it later but it is impressive scla

Yeah, well, we have to make ends meet.

I think we first saw you in EastEnders, didn't we? Yeah,

EastEnders, then I didn't look back. From there, straight to Hollywood

and the rest is history? I have been to Hollywood and back! Now, of

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

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

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

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

you get. So, what ingredient would Sounds good to me. I am happy with

beef and mash. What about the dreaded food hell? Courgettes. I

really don't like them. So, risotto? So it's beef or

courgettes for Danny. For his food heaven I'm going to use a cut that

many of you may not have heard of, it's the thin rib or Jacob's ladder.

The beef is cooked slowly in red wine and stock along with shallots,

mushrooms and pancetta. It's served with mashed potato, blanched baby

carrots and a handful of parsley. Or Danny could be having food hell,

courgettes and a courgette risotto. The risotto is made with white wine

and chicken stock with the addition of diced courgette, mascarpone and

parmesan. It's served with deep fried courgette flowers on the top.

Well you'll have to wait until the end of the show to find out which

one Danny gets. If you would like to ask a question to our chefs today,

call this number: If I get to speak to you on the show, I'll be asking

if you think Danny should be facing food heaven or food hell. It will be

beef, today, a no brainer. Fingers crossed.

Right, today with us, we have the culinary king of Scotland it is the

fabulous, Tom Kitchin. What are we fabulous, Tom Kitchin. What are we

doing today? I am going to be cooking lobster. We are cooking that

with fennel and shallots. It is a lovely dish you can make beforehand

and keep it in the fridge. We are also use using the Parma ham.

We used to make this in France. It was called es caringee? Yes.

Now, inside we have the lovely green, that is the coral. I am going

to keep that to go through the butter. It will make the butter

green but once we cook it, it will go red like the lobster. It is

really nice that goes with the whole philosophy of not wasting anything.

You mentioned the seasons of lobster it is warm warming up, you would not

notice it but it is warming up, the seas as well? As the seas warm up a

little bit, the lobsters come out. They come out to eat more. For Scots

like myself, the price goes down, then they come in to the menu.

A lot come from Canada? I don't use those, chef.

So, we take the knuckles and tap the claw. With the back of your knife,

careful with the new shirt, we take the meat out like so... So the idea

is that this goes back into the shell with the butter? Yes, we put

it back in with the meat of the tail as well it will be easy to eat.

If you can sweat those down. It is good if you are cooking it at home

to start with the bacon or the ham. The flarl fat comes out. That will

help to flavour it. This is Parma ham? Yes but you can use bacon or

Serrano ham. Whatever you have got.

So, this meat from the lobster. That is blanched in boiling water for a

minute. Where as Danny is busy in front of

the camera, you have been busy in front of it too? You have been a

busy chap? I have done a TV series with Theo Randall and Michel Roux

junior. I went back to my old Perth college.

What was it like going back? Surreal. Crazy. They had my picture

on the wall, the lecturer was the same as when I was there! We had

these kids. We had taken them on a journey to find a protege. To find a

mentor for the kids. It has been tasking testing yourself as a chef.

You are so used to being in your own kitchen, this was really teaching

these kids, who were amazing. It has been brilliant.

Did you guys have a mentor when you were younger? I was paired with

Timothy Spall when I left RADA. You went out, had a few drinks with him,

asked about the industry. I was blessed to get an actor as good as

Tim, really. I think that ing, is not so much

mentoring but just having someone to fall back on, to ask questions.

Especially with a first restaurant or first-time acting.

I am popping the blur in the blender.

The idea is to impart your knowledge and hand it down to the next group?

Yes, and finding the right kid to take on the knowledge. You want to

pass on your knowledge but they have to embrace your philosophy of

cooking. That is where it is interesting.

So, this has been on all week? has been on two weeks now.

It is on today at 12.00pm. All afternoon, apparently.

I will have to catch up with it next week.

You know, things to do! As long as you watch it, that is what is

important. It is a great idea.

So we have the bacon. Now, you mentioned the butter, you

got it from France? I went to Mr Ducasse in Monaco. Like the

programme, this is taking what I have learned and adapting it into

your own style of cooking. You are also at the Good Food Show

next month? Yep, looking forward to A are all of these things to get out

of the house for a certain reason? My wife is watching! Don't say that.

You have two more boys? Yes, twins, so four boys under the age of five.

If anyone has shows that they want me to do, I am free. I need a

five-star hotel to stay in. Sorry, Michaela! Right, so you soften the

butter. I have put in the lobster that we are going to be eating in a

minute. So, we soften the butter. We have to

sweat that down. That is the mushrooms in there.

Refer, if you would like to ask a question of our chefs, call this

number: -- remember.

Now we are putting this green corral into the butter.

Do you want me to chop... Tarragon, that is always good with lobster.

Now we can see that the butter is turning green. That itting it, but

once we cook it turns red. We have breadcrumbs and almond powder. That

helps to stabilise the butter. That keep it is on top of the lob

ster? That's right. Where -- were almonds used in

France? Yes, definitely. We did it with clams as well, mussels.

There is the tarragon. Lovely. All we need now is the

samphire, please if you were doing this at home. You can have this

ready to go. It is less stressful. I know it is an expensive ingredient,

but if you are celebrating something or trying to impress at a dinner

party. This is all ready to go so the stress element is out of the

dinner party. Wonderful can scallops as well?

Anything. A to you of water in there.

So -- a touch of water in there. Is this a dish on your menu?

yet, as the price has not come down yet. Something similar soon.

That is ready now to go in the oven. I have the samphire here with a

little bit of water. No need for salt in there. Obviously it is

salty. OK, we could have maybe have done

with a wee minute longer. You have longer.

Is that right? Tell us about the samphire.

That is another wonderful ingredient. I am about ingredients

in season. It is in season now. I love to use it. It is wonderful.

It is fantastic but don't season it with salt.

Exactly, really important not to do that. It is like mussels, don't

season them, they are salty. Just add a bit of butter. This dish has a

bit of butter. I don't know what you are talking

about? ! That is better. You can see how the butter stayed on top nicely.

Look at that. It is a little extravagant, but it is really

special. It can be prepared in advance as well.

I know from experience that cooking at home with four kids, preparing in

advance is a good thing. Tell us what it is again?

It is lobster with escargot butter. -- How good does that look? It looks

good. I know it tastes good. I have it in your restaurant before. You

have to dive into this. How about that for breakfast? ! You have the

herbs in with mustard as well? mustard and the almond powder. Baked

in a hot oven for five minutes. What do you think, governor? That is

lovely. That is proper. But like you say, you can prepare

that in advance? It can go with anything. Mussels, lobster is a

little richer, but making butters, little richer, but making butters,

even for steaks that is wonderful. I have been trying to tell everybody

this for years! Right we need wine to go with this. We sent Olly Smith

to the Chelsea Flower Show. What did he pick to go with Tom's

tasty lobster? I'm here to celebrate the glorious 100th anniversary of

the Chelsea Flower Show, but it is time for me to weed my way up the

garden path and on to the High Street to find bloom blooming garden

wines for this week's Saturday Kitchen.

A noble sea beast such as Tom's lucious lobster deserved to be

crowned with the royal treatment. If you were serving plain lobster, go

for a shap lee, delicious. However, this butter is propelling the dish

into a richer orbit. I have selected an unbelievable star for us to hitch

a ride on it is the Montagny 1er Cru Les Millieres 2008. Let's travel

first-class! Montagny 1er Cru Les Millieres 2008 is a great wine. This

is a few more pennies than we would spend on the show, but it is

Premiere Cru, and at this price, I'm in for a case. I love the texture of

the wine it is what you need to link up with the meaty character of the

lobster. As it has been in the bolt for a short while, it has saverry

development. That picks up on the mushrooms, the Parma ham and

mustard. Finally it is the gleaming character of this wine that

refreshes the palette and picks up on the tarragon and the small vortex

of herbs. Tom, here's to your lovely lobster, cheers! Cheers indeed. What

do you think of this? It really is good.

That is good. I'm taking that to the airport with me.

No wonder the budget has gone. You have cuttlefish, I have pizza.

What do you reckon with the two together? It is wonderful. With the

freshness of the wine it works well, the butter needs something to cut

through it. He has done well. It is a great price.

Even a bargain at that. That is really good. Coming up, Alyn has

something unusual to share with us, it is cuttlefish. What are you going

to do with it? It is barbecued. We have it on the grill. I have grilled

watermelon. So it caramelises nicely. With that some spicy

almonds. Sounds good to me. Now, let's first

head to France to catch up with Rick Stein. He has reached the town of

Argenne. He has reached the town to head off for a spot of lunch. Join

in a city and wish to eat cheaply and well, head for the station

brasserie. There are so many people going through it, taking the train,

the food is always fresh. It is always good. I was here in Agen last

year. I had foi, gras. Grilled duck. All for 12 euros. This train is on

the way to Marseille. It will probably take two hours. It will

take me three weeks on the barge... I will bet that most of the people

that come here are not travelling anywhere. They are here as the food

is good! Well this is lovely. This is a mixture of vegetables from

the garden. Delicious! I still have not seen

anybody in a hurry with a suitcase yet! This is jolly good. It is a

steak, a bit of skirt. It is lovely. A lovely flavour. It is covered in

shallots. Sauteed potatoes here. I have to say that I would come here

if I was not waiting for a train. It is so good and the buzz is so good.

Thinking about British stations, where could you find a restaurant on

a station like this? ! Well, you would get hamburger joints or you

would get coffee places now, or you would get those stores that sell

those big baguettes, that are filled, but they do not have the

buzz, the owe mans, the atmosphere of of of this place. A few weeks

ago, back towards Bordeaux, I was invited to a party by the food

writer, Kate Hill and lots of American ladies that holiday in

France. I have to say that I loved her kitchen. As Bernard is funny

when it comes to using the barge galley, I decided to do my cooking

here with a famous dish from the area, rabbit and prunes. You can get

the rabbits ready for the pot. You have to joint them. Then you need a

bacon joint. It is cut into lardons. I have to say that this is the first

I have to say that this is the first time I have done this dish.

Sfwlfrjts I am a little shaky, but what is making it worse, it is

Kate's recipe, she is watching me on the top of the stairs! How am I

doing? ! OK, but don't forget the wine.

She says sha I need a whole bolt but less one glass, that is for the

cook, which I think is very civil ised.

Cheers. Right, we have done the carrots. I

will make a little bouquet of herbs and get cooking. I love earthly

dishes like this, Jamie Priestley, irritated by food snobs said that

there is a decent area between boiled carrots, caviar and sour

plonk, where we can take care of gullets and bellies without

worshipping them! I have never been attracted to the idea of rabbit and

prunes, I thought it had cream in it. I did not like the rich sauce,

but k looked at Kate's recipe, I saw that there was no cream at all.

Above all, there was a bottle of wine. A more peasant dish. The other

I thought more restauranty. This, I amen joying cooking. I have to say.

Put in the carrots, celery, the lardons, and the onions and

shallots. The dried bouquet garni, made of rosemary, thym, e and bay

leaf and the rest of the wine. As a final treat. Kate suggests putting

the liver on top as it is not everybody's favourite but gives off

a rich flavour and can be snaffled by the chef easily. The whole thing

cooks gently for under an hour. Hmm! That is delicious. It is a very

good idea of Kate's. Generally, my boys would not eat something like

this. But I love it. Just enough for me.

There is a saying, in cooking as in all the arts, simplicity is a sign

of perfection it does not come more simple than this. To get the maximum

flavour from the prunes, I am going to mash them up so that the fruity

flavour combines with the wine. Then a such touch of salt and more fresh

prunes to the rich sauce but just warm them through. The meal is ready

to eat. Pour the sauce over it all and serve on a shaded terrace with

another bottle of that fabulous wine.

That looks lovely. I have to say, I have enjoyed making

this. What do you think? I am pleased. I enjoyed what watching you

make it. The recipe works. I love that the prunes give a deep

colour to the sauce. That is what is characteristic of

the cooking of the area. There is a slow cooking, the flavours come

through. You have the integrity of that. It is part of what life is

like here. What is the name of the house?

dubbed it the Roulette of the Long Jour.

They would, the men, would come here at the end of the day and put hair

horses in the stables and then make their meal. Someone has been eating

their meal. Someone has been eating here from the 18 hundreds! It is

nice to see you eating outdoors. We used to do that once in this

country. We have had an e-mail from Maria. She has problems with her

pizza. So this week, I thought with the fancy food, the cuttlefish, the

lobster. I thought I would do a pizza. So this is a Margarita pizza

and I would show you how to make a dough. We will get that in there. I

learned this from Naples. The great thing about Naples, is it is the

home of the pizza. So, double zero flour that is pasta

flour. 200 grams of semolina flour. With we put sugar in here.

With we put sugar in here. There is a restaurant in Italy, they

sell about 2,500 pizzas day. It is an amazing pizza restaurant. We mix

this, they make the dough the day before. So it is like a sour dough

flavour. What we can do, is before we start

to mould this into pizza, what we need is the topping. The topping is

made. Tinned tomatoes. I always thought that you had to stew them.

These are tinned. They are grown on volcanic rock near Naples. The other

side of the ingredients, in this area, they use cows milk mozzarella.

It is drier. So we use that is just blended. We take the tough, knock it

back and make our pizza here. Good tinned tomatoes are a chef's

secret. Yes, these are great. You live this

sort of food, don't you? Sort of. I was watching this film of yours,

Byzantium, you I look so different to then? I was asked to put on

weight for the film, the character. The character is a down and out, a

desperate, lonely character. He said consider it. It was a request from

the casting director, I could not could not say no. It suited the

character. It is always about how much you want

to sacrifice in terms of the parts you are playing.

But you have played some amazing characters throughout your career.

You get great skrips but the characters within the scripts?

have played a lot of dark characters, I guess. When I left

drama school, I was told I would always play young men on the edge.

Sort of troubled characters. He was right, though? Well, you

leave drama school and are known for playing a certain type. So you, I

mean, every actor does not want to be pigeon-holed but to a certain

extent you can't move away from it. Your early career, I mentioned

EastEnders, four shows, you were out of that and almost straight into

Pearl Harbour? You have to put that on superslow, then zoom in about

four time, only, only then do you see me.

How many times did you do that when you got back home? Countless.

Used to do that with a recipe on Ceefax! The biggest break for me was

working with Mike Leigh. That was All Or Nothing. Then after that, we

did Vera Drake. But again, really hard-hitting

roles? Yeah, yeah. You want to be tested with the parts you take on.

Were you looking for roles like that. We have seen you in The Firm

and Mrs iggs? That was a fantastic role? That was a great role. Up

there with one of the best parts I have been offered.

Everyone has an opinion about Ronnie Biggs. He has been splashed across

the tabloids, even to this day. There is more pressure when you play

someone that is still alive it is ultimately your own interpretation.

You have been blessed with great scripts and your costars, I was

watching a film. I thought, where do I remember this girl from? It was

the Bond girl? Yes, Gemma Arterton. I have worked with krment ertia

also, before, she was 11, she was in Atonement. She was Oscar-nominated.

She was one of those actors that matured before her years. She seems

really accomplished. She work sod well in this film with Gemma too.

So they are the two main characters. The whole thing is based on

vampires. It is not Twilight but... ? Was directed about Neil jord ovrn.

He sdk Interview with a Vampire with Brad Pitt and Tom Cruise. The girls

play a mother and daughter. They are vampires who have been roaming the

earth for 200 years. It is an antidote to the Twilight films.

I watched it and thought it was like the Lost Boys but with an English

grit? It has a real sense of English realism to it. It is the kitchen

sink reality to it. You have the two central characters but then there is

my character and a lot of other people that ground it in a sense of

reality. Because you have that, then this whole, I guess, this fantastic

element of the vampire side of things can be played out, but they

did two tremendous performances. Their chemistry on screen is really

great. It is electric.

Considering it is based around a small group of characters. Now,

there is your pizza. Easy as that. We take this one. All I have done is

add some olive oil on here. You can do these on a barbecue,

would you believe. Get a pizza stone for a barbecue. That is a really

good way of doing it. It gives a smokiness to it, but then the key is

finishing it off with what they used over there.

In one restaurant, they used not just olive oil on the pizza itself

but peanut oil so. A little bit of this.

No pineapple? No not on top! So, when is the movie out? Next Friday,

the 31st. I urge you to see it, but everybody

else out there it is gritty and hard-hitting. Not one to take the

granny to. There are some gruesome moments in it, but I think it is a

very unusual film. It really drew me in. I am very proud of it.

There you go. It will be hot. Another slice of pizza.

If you don't eat it, there is a lot of crew that have suddenly turned

up. It will be hot. That is pecorino cheese grated over the top and the

cow's milk mozzarella. When you are in Naples, go there but

you have to queue three hours to get you have to queue three hours to get

a pizza. There is a piz war for you. If there

is another skill you would like me to demonstrate, contact us on the

show at: Right, what are we cooking for Danny at the end of the show? It

could be food heaven, something a little different a Jakock -- Jacob's

ladder. It is braised Jacob's ladder with mash and carrots.

Or Danny coulding facing food hell, courgettes. I will make a courgette

risotto with deep fried courgettes. Also a little langoustine to go with

it, we have a Scotsman here. Some of our viewers on the show get to

decide Danny's feat today, but you will have to wait until the end of

the show to see the results. Right, is it back to Celebrity MasterChef.

For two of them it will be the end of the road so, let's see what

not one, I'm loving being a part

Yes.

Which can only mean one thing - a dessert.

When it comes to a show-stopper, whenever I'm out,

it's the desserts that make me go, "Wow!" So I thought it was a good choice.

I'll do a strawberry cheesecake,

shortbread stack with vanilla and end with something different

strawberry, basil and black pepper smoothie.

I think at this stage,

I need to show that I can raise my game

and achieve a higher level.

I'm cooking herb-encrusted rack of lamb,

with red wine

and ruby port jus.

How does it feel to be back here cooking? It's fantastic!

But I can just feel the pressure now after meeting these new people.

I don't know what my competition is so it's a bit scary!

Guys, half an hour's gone!

What will you cook for us?

Venison with a celeriac puree,

wild mushrooms, served in a potato basket.

And a beetroot and pork jus.

We know you sometimes get nervous.

How are you feeling today?

I'm calming down now

because I've made it this far,

and I'm really surprised.

So there must be something,

and if I can harness that,

that will be what carries me through.

Jamie, what trump card will you play today?

I have some red mullet,

and some langoustines,

which I'm going to do with a shellfish bisque,

and some saffron fondant potatoes,

and some green beans.

You have thrown into that sauce for one dish

a whole lobster tail,

two lobster claws,

the shells of four langoustines.

That is going to have to be simply stunning, isn't it? That should be

the best shellfish bisque you have ever tasted.

You're halfway!

It means you've got 45 minutes left.

What are you cooking for us?

I'm making a Moroccan high tea.

It's like a normal high tea,

but I'm doing a Moroccan twist to it.

So I'm trying to bring my two great cultures together.

So I'm doing saffron chicken sandwiches,

stuffed sardine sandwiches,

stuffed dates with almond paste,

and I'm doing vanilla sables.

But why would you do all these little things,

rather than do one exquisite dish?

I just feel some of my personality has to be on that plate.

Cheryl, pressure's on today. What will you cook for us?

Minced prawn agnolotti,

with a sauteed lobster,

and prawn oil with butternut squash puree.

I thought, "I've got to do something now

"out of my comfort zone."

Why do YOU love this dish? It's really tasty.

I liked the picture

of how I imagined it would look, and I thought,

"Right, let's have a go at this."

My daughter, on Sunday,

asked to have this dish instead of Sunday roast.

I was a bit wounded, cos I love my Sunday roast, but, yeah.

Still a huge amount of work to do, not a lot of time.

No. You're going to get it done? Yeah, I'll be done.

Only 20 minutes left.

Emma, the usual big smile on your face?

Happy to be back. What will you cook to put a smile on our face?

I'm going to do you a spiced pear,

stuffed with prunes that have been warmed in Armagnac.

And I will serve that with a pistachio praline cream

and an orange tuile biscuit.

You are promising a lot of dainty detail here. You're really pushing yourself.

I really am. I think this is part of the process.

It's about broadening your experience.

When I first came here,

I'd never poached an egg, lest we forget.

And now I've just made that.

That's because of you two, that is.

Only 15 minutes left now, please.

I'm doing pan-fried pigeon breast,

on a bubble and squeak rosti

with a Muscadet sauce and a fig tarte tatin.

What's the sweetcorn for?

Ah, sorry, it's a sweetcorn veloute, just on the other side,

to go with the...

Danny, you're going for sweet and savoury on the same plate.

Exciting stuff, if you get it right.

If I get it right. If I try everything, and it works,

I think it will be great.

If it goes wrong,

I'll be seeing you guys on the telly.

You have got just ten minutes

to make this dish perfect!

Three minutes! Come on!

That's it! Your time's up.

Stop!

You

You can

You can see

You can see which two celebrities get to stay in about 20 minutes.

And we have the Omelette Challenge. We will see if we can turn this bank

holiday, SUNNY SIDE UP! Dreadful! And will Danny be facing food

heaven? That braised Jacob's ladder with mash and carrots? Or food hell,

courgette risotto with deep fried courgettes? You will have to wait

until the end of the show to find out which one it is.

Right, let's carry on cooking. Now up is man who has spent years under

the watchful eyes of Marcus Wareing. It is the great Alyn Williams.

He has his own restaurant now with the Westbury Hotel.

Now you are making cuttlefish, you are going to char-grill it? Yes,

that and also this big boy, the watermelon.

Off you go, then with your dish, cuttlefish with mint dressing,

grilled watermelon, Berber spiced almonds and a radish salad. I will

almonds and a radish salad. I will So, cooking watermelon, there will

be a few people doing barb quarters this weekend. It is great on a

barbecue? It is lovely. Lovely it has a lovely character. It is

neutral in flavour but when you cook it and barbecue it, the sugars in

there caramelise and it takes on a whole new character it looks pretty

cool as well. I will pop the almonds under the

grill for you b 30 seconds. You are doing a dressing with mint? Yes. If

you can chop the mint and we are going to mix it with some oil and

some Chardonnay vinegar. That is what we are going to marinade the

cuttlefish in. So, no oil on there? Nothing at all.

Even though there is a lot of water in there, there is sugar. The sugars

caramelise, you don't need to oil Now the cuttlefish. Strips of

cuttlefish. A little like pasta. The thing with the cuttlefish it is like

a squid. Most people associate it with

this... A budgie, rather than dinner, but it is like squid. You

can easily translate this with the squid.

Now, tell us about the restaurant, you have been open for how long?

months now. In the Westbury Hotel it is just off Bond Street? In the

middle of London. It is my first stand-alone venture.

I have never done anything like this before. I have always worked under

the watchful eye of chefs, some very good chefs at that I got the

opportunity and thought, why not? I would go and do it. I have never

looked back. It has been great. I have really enjoyed it.

So, I am marinading that for a few minutes. You want the flavour of the

mint there as well. So what we have got, I will get some

spices, chilli flake, fennel seeds, coriander, fenugreek, black pepper

and salt. That is mixed all together back in here.

Now, as well as a shiny Michelin star, you are also the National Chef

of the Year? What does that mean? is a yearly competition, run by the

bigger organisations for professional chefs.

You compete, going through semi-finals and finals to compete at

the National Restaurant Show. There are eight of you in the final and

you battle it out, basically, to see who is the best out of them. Did I

it twice. I came the runner up the last year. I won it this year.

good. It was a lovely thing to win. Nice

to get it out of the way. At least I don't have to do it a third year.

You are not going to go back to defend your title? I think it is one

of those titles best not to defend! Now, I have Moroccan spices and the

lemon zest in there. I will add a little bit of the lemon juice and

butter. Make a little bit of a ee, with the

spices. I basically toasted the almonds

under the grill. This is more like a Moroccan dish? It is a bit North

African it has those flavours. Almonds in. Wonderful. We coat the

almonds in the butter. They will toast further. So you don't want to

toast them too much under the grill. They will take on a bit more colour.

Now almonds are a great combination with fish. We know it classically as

being done with trout. This is a similar thing. You want

the leaves of the radish? Yes, I love the leaves of the rad itch sh

radish, also from turnips. You tend to find theres is as much flavour in

the leaf as in the vegetable. remember throwing them away when I

worked for coughman and getting a swift kick up the backside.

Did he? ! I will turn over the watermelon. That should be nicely

caramelised on the first side. As well as being busy running your

own restaurant, you are busy running collaborations? We are just

starting. For the month of September, I have four chefs coming

to cook each Tuesday with me. Four very amazing chefs. Sat Bains,

Simon roguan from the UK and a chef called Bartley Hooper from Belgium.

He cook cooks progressive and incredibly good food and a man

called Mr Change from Singapore. I met him a couple of years ago. I got

on famously with him. So I asked him to help as well.

So the key to this is cooking quickly? You don't want it to go

tough. If you cook it to too long at this high temperature it will

toughen up. It is best to do this outdoors,

really! I'm glad we disabled the fire alarms before starting this

one. It really is that quick.

Yeah, really fast. Really fast. You can do it in a pan of oil as well. I

will put a little more of the dressing over the cuttlefish. I will

season that a touch. Into there I will add the leaves.

They wilt down a little. They will soften up.

Really it is as simple as that. All I will do now is put it together. I

will have the grilled watermelon. This would have probably done with

being on for another five minute minutes or so.

So that the juices come out of it? Well, so that it is soft on the

outside and caramelised, but the inside does stay crunchy with the

nice fresh bite you expect. While you are plating that, the

viewers can find all of today's studio recipes on the website at: I

don't know if the supermarkets sell cuttlefish, do they? Get down to the

fishmongers! Now we have the radishes and the salad and the

almonds. You can see that the almonds have a

nice caramelisation, so they have a nice sweetness also from the heat of

the chilli. And these fellas here? These ones

here have an amaze amazing -- I have an amazing man in Cornwall, he grows

spicy wild flowers. These are the first radishes of the season.

There is a flower. All of them have flavour. So they look pretty and

they have flavour. There are rocket flowers? Yes. The

great thing about this, the flower, is that they are only in for a few

weeks of the season. It is nice to jump on them.

There are the wild garlic flowers as well.

Yes, they are pretty strong. The courgette flowers are nice,

James! Finally, the fresh almonds. Tell us the name of the dish again?

We have cuttlefish with mint, served with grilled watermelon and a radish

salad. And it was worth the wait. Well

done. done.

We get to dive into this one. So the food, it just keeps coming, you see.

Yes. It is like a picture. Beautiful.

It is. With the flowers. The radish tops. Often people throw them away.

Try to use everything. In general. And the mint it is a strong herb

with the fish but it works. It adds the sweetness together with

the watermelon and then with the spice. He likes it! Like that? !

Better than the lobster! He is a good actor. We sent our wine expert,

Olly Smith, to go to Chelsea Flower Show. What did he choose to go with

Alyn's stunning salad? It better not concoction, you may be thinking it

is a summerery seaside dish, surely Italy will be the trump card to

play? But how about Greece? This is Lefkes, it is outside standing.

However, when I tasted the dish, I discovered that the heart of it is

the fruit and the spice. For, that I am looking for a wine even more

exotic. So I am selecting, Muscat Sec 2011. It is a bit of a gem. Time

to squeeze the jewel. This wine comes from the Languedoc

in the south of France. It is a fantastic place to hunt for bottles

with real personality. This one is floral with an orangey twist, but it

is mellow. There are no sharp edges to this wine. It is time to make

friends! Oh, that is as easy as a nectarine dangling in a hammock.

With this dish, think about the watermelon. You need a wine that is

as fruity, or a little more. If it is dry, there could abclash. Then

the spicy almonds. There is warmth coming from the

chillies and the fen you Greek. For that you need flavours and the

Muscat is the right floral partner and think about the spiced flowers

and leaves. You need this Muscat with the flourish to unite the

palette with the plate. Alyn, here is to your cracking cuttlefish,

cheers! Cheers, indeed. Another great wine shows. -- choice.

Wonderful. Just like Olly said, exotic and scrumptious, just like

him! It is a great wine. It needs the food to go with it. The

spiesziness of the is almonds cuts through it. First time trying

cuttlefish? I really enjoyed that. Delicious.

Similar to squid? A bit different. You can really taste the mint in it.

A great combination. Right, let's ga get back to

Celebrity MasterChef. It is time for the chefs to serve their

show-stopping dishes. Gregg and John have to get rid of two of them. Who

who has made A shortbread biscuit stack

and a cheesecake and the strawberries

Soft, crumbly shortbread. Tang of basil,

Your cheesecake - the base is That vanilla essence

Rebecca's served her venison filled with celeriac

rich with truffle oil, going well The crispy potato basket

is overpowering Jamie's dish is pan-fried red

with langoustines, saffron fondant potatoes,

red pepper, broad beans and sea beet,

with a shellfish bisque.

Good-looking dish, Jamie.

And very opulent.

A whole lobster to make that sauce.

Only the best for you guys.

Whoa! Yeah.

Yes, yes, yes, yes.

Your sauce, your mullet and your langoustines

The fish is cooked really nicely.

But the power and the sweetness of that sauce is incredible.

Restaurant standard, Jamie. That's superb.

Emma's poached pear has been spiced- with vanilla, cinnamon and ginger,

stuffed with Armagnac-soaked prunes,

and accompanied by a quenelle of vanilla cream,

topped with crushed pistachio praline,

a praline disc,

and an orange tuile.

Your presentation suggests to me

really seriously.

I think it's stunning. Thank you.

Your pear, rich with vanilla. A taint of lemon and orange.

The sweetness of the orange tuile,

with that really lovely bitter-but-sweet cream

and the pistachio nuts.

I think it's absolutely beautiful.

You've got something special.

Always knew you did.

Brilliant.

Thank you very much, John.

Laila's Moroccan high tea

consists of sable biscuits,

dates stuffed with almonds and cinnamon,

honey pancakes with fig jam and cinnamon clotted cream,

and three kinds

of open sandwich.

Saffron chicken and onion on one,

cucumber, with an orange water, sugar and lemon dressing on the second,

and spiced sardines topped with quail eggs on the third.

The stars of the show are the sweet notes.

I love the honeycomb pancakes.

Your vanilla sables are beautifully made,

rich with vanilla.

Your dates, with that filling, are beautiful.

But, the savoury notes are a bit rough around the edges.

I don't like your savoury things.

I find the chicken on the bread dry,

I find the cucumber on the bread soggy.

And egg and sardine,

I just don't like.

Danny's made pan-fried pigeon breast,

with a bubble and squeak rosti,

and a fig tarte tatin.

He's serving it with two sauces -

Muscadet and grape,

and a sweetcorn veloute.

There are a little too many big flavours here for that pigeon,

but, I mean, it's executed brilliantly.

It was worth pushing yourself. It's not perfect,

but it's very impressive.

Javine's parsley and thyme-crusted rack of lamb

is resting on a potato and parsnip rosti,

with spinach, minted pea puree,

baby carrots, and a red wine and port jus.

You start with that very, very sweet lamb,

and that wonderfully flavoured cooked spinach.

Then you have mint running through the peas as well, which is quite refreshing.

Then you hit the huge amounts of garlic going through the breadcrumb on the lamb.

All the beautiful cooking, all the work

you put into that dish - everything that is really accomplished -

has been completely masked by that very thick, strong sauce.

I mean, it's jelly-like!

Last up is Cheryl,

who has made agnolotti, stuffed with minced prawn,

accompanied by sauteed lobster,

butternut squash puree, and a fennel and star anise prawn oil.

That's beautiful!

The lobster has perfect texture.

The lobster has perfect texture.

The pasta is light.

Your puree is just as smooth as silk.

It's just great. There's strength, as well, in that oil.

I was worried about the sweetness of the puree. Actually, it's a fine match.

A fine match.

You should be really proud of yourself.

I so am!

I didn't expect this. Have you not eaten for a while?

THEY LAUGH

Our job now is to make a decision,

because two of you are going to leave the competition.

Thank you very much indeed. Off you go.

Oy vey! Time just went!

So who stays? Who's got the skill?

Who do I really believe in?

Who do I think could actually challenge for the title?

I've got to thank you for the hard work

and pushing yourselves. There's no-one here in front of me who's not up for it,

and who hasn't worked really hard.

But we have made a decision.

T

Laila...

and Rebecca.

Thank you, ladies.

your foodie questions. First caller it

it is

it is Lynn.

it is Lynn. What

it is Lynn. What is your question? have wild garlic leaves. I tried to

use them to make a pesto, but I am running out of ideas to keep it

going? Well, wild garlic and wild garlic flowers are in season. How

can you milk it last longer? They are in season but not for long. If

you want wild garlic throughout the years, there are ways to preserve

them. We have started a preservation technique, it is basically that you

have to juice the leaves of the wild garlic and pandemics those in. So

just the leaves and mix enough just to cover the garlic. A little salt.

Pack it in 50 jar -- pack it into a jar. If you boil it for a minute

just to sterilise it, after a month it will be ready.

You can blend it with butter and freeze it.

Take it out as you need it and put it on the steak or salmon.

This is wild garlic it takes to another level. Delicious.

Two choices there, what dish would you like to see, food heaven or food

hell? Oh, sorry, Danny, food hell. Now, Susanne, you are from the Isle

of Man. What is your question for us? I have rhubarb growing in the

garden. I would like to do something unusual with it.

Rhubarb this time of year is fantastic. I would cook it down as

much as you can. Get it really soft. Chill it. If you are adventurous,

make ice-cream. When it is just about ready, the ice-cream, fold in

the compote of rhubarb, it will make a wonderful ripple ice-cream.

And even better with a rhubarb crumble.

What dish would you like to see, food heaven or food hell? It will

have to be hell, sorry. And Archie, from Essex, hello,

Archie. Hello.

How old are you? I'm nine.What would you like to ask us? I used to

like... Hmm, I used to like... did you used to like? I used to like

mussels... I've gone off them. I really want to know a good recipe

for them. A recipe for Archie and his mussels.

Archie, I know the problems. Well, the butter that I did today. Have a

go at maying that. Put the butter in the shells and put it under the

grill. Have a lovely gratinated dish. Good luck, Archie.

Or you can do it with cream, parsley, a touch of garlic. Have a

go with that and let us know what you think. What dish would you like

to see cooked at the end of the show, I would like to see food

heaven. Yeah! There you go, a boy from

Essex. And Keeley, what is your question or

I am cooking cod loin. Cod loin is a delicious fish, but it

can seem a little plain. What I would do is salt it. I would blitz

if you have a food processor, get some Februariel or herbs, maybe some

parsley or tarragon and blitz it through rock salt. Then pack your

cod, so you have the loin and pack it with the salt for about 20 minute

s so. It will set the cod for a touch. It will give it the flavour,

salt it. Pan fry it? Either pan fry it or

bake it. Wash it off, no salt, though.

What dish would you like to see, fe fen or food hell? I am not a beef

fan it is heaven, I'm afraid. Victoria, what is your question for

us? I have hake in the fridge. I fancy something gingery, Asian with

It is the perfect fish, sorry it is sea bream.

Any fish cooked on the bone, if it is whole it is fantastic. You can

stuff Asian flavours in the belly and bake it whole.

Also great on the barbecue. What dish would you like to see, Heaven,

please. Right, let's get down to business.

It is the Omelette Challenge. The yushl rules apply. Your first go at

this. I presume you have been practising. A three-egg omelette

cooked as fast as you can. Oh! Apologies if you heard anything

from Tom, there. Hang on, Tom.

You take it so seriously, against! -- gents.

We have one there. Oh, is that an omelette? I don't think so. It is a

scrambled egg omelette. It is like Thomas Kehler. In a way.

I have lost it. I might as well make It's kind of, yeah... It is

overcooked and raw at the same time, that one.

Right, Alyn, you did it... Do you think you beat our quickest time of

17 seconds? Possible not. You could have done a lot and washed

up before then. You did it 1. 40, that puts you there.

Tom, you did it sn... -- Tom, you did it in... In 35 but it was not

cooked properly. So, will Danny get his idea of food heaven? Or food

hell? It could be braised Jacob's ladder with mash and carrots or

courgette risotto with deep fried courgettes, but first we step into

the mind of the one and only Raymond Blanc. While you have a look at

this, I will have a listen to this again.

Raymond Blanc is invite inviting someone to help him cook today.

Here, you can see my garden. But this tum Rick has collapsed. It

is amazing how so many plants from elsewhere, though, grow well in this

climate. You know what I have brought for

you? Oh, that is the one I don't have in my garden! It is galangal.

It goes in or out? Indoors. Along with his range of herbs,

Raymond Blanc has managed to produce something quite tropical. Do you see

something different? Mango!I will have to put them in a salad.

That is to be planted here. Thank you very much. I will plant it

myself. A lovely flower.

See, all of the microherbs are here. See, all of the microherbs are here.

Raymond's final dish is a stunning dessert, bursting with the flavours

of the tropics. Exotic fruit ravioli is pasta free it brings mango and

papaya together with a cream creamy panacotta. Topped with an exotic

sorbet. With the shift of cultures we can

enrich ourselves with our murlty cultural back grounds with the

spices. This will be a French dish Alyn Williams in the end, so French

you would not believe it but there is nothing French in it but myself!

To pineapple puree, Raymond adds pinele -- pineapple, to cream and 30

grams of sugar. Next, another 30 grams of sugar is whisked with six

egg yolks. I will pull the hot pineapple mix to the egg yolk. You

must be careful or it will curdle. Then you will blame me. To cook the

eggs, the creamy custard is heated to 85 Celsius.

Perfect. Then to set the mixture, Raymond

uses gelatine. You can see it has melted

completely. For a taste of the tropics...

rum and a coconut lick yore. The cooled panacotta mixture goes

into the frezer to set. -- freezer to set.

Why do I have two pairs of glasses? I don't need two pairs of glasses!

What is this? ! Next, Raymond prepares the exotic fruit filling.

Passionfruit is mixed with mango puree. Diced ripe papaya, mango and

pineapple. Voila.

It to give a depth and brightness to the fruit, Raymond adds herbs and

spices. If you want it more peppery, add a

little cayenne pepper. It will lift the dish. Or Hershey, I have

Veitnamese mint here and English mint. The peppermint. Chop it

finally. A silicone mould will give the

dessert its ravioli shape. About two tablespoons.

The frozen panacotta is to form the base of the ravioli.

It must be cut precisely. Voila.

The disc is pressed firmly into the fruit. The juices rise to encase the

panacotta. Back to the freezer to set.

Now for the jelly to enclose the fruit ravioli.

Gelatine and sugar sir yom -- syrup are mixed with passionfruit and

mango puree. Oh! Wow! A touch more sugar and

salt. So, voila. Then you have your

ravioli shape. A great, extraordinary lollipop. Then you dip

your ravioli right up to the top. What you are going to do now is

defrost them in your fridge for six hours. Then they are ready to serve.

The dessert defrosts. This allows the fruit and panacotta to soften

and become liquid inside the dome, yet still hold its shape. The

ravioli is served with a cool coconut sorbet. The lime Jews adds a

sharpness to sweetened coconut and coconut cream. Next it goes into

Raymond's new ice-cream maker. So far so good, yes? I'm a genius!

All you have to do, even with closed eyes you can do it... Voila.

No! Oh, life is so complicated. With me and machines, I am not very good.

I nearly forgot, you add a little bit of the coconut rum.

The ravioli has defrosted. It is a perfect consistency. Raymond serve

it is with a delicate coconut and lime leaf foam.

You have the lovely foam here. It is like putting air on the plate.

Of course, to finish it all off, we have our sorbet. It is powdered with

sugared lime zest. It looks like ravioli, of course, there is no

ravioli, of course, there is no pasta! Right it is that time of the

show where we find out if Danny is facing food heaven or food hell.

Food heaven is the fantastic braised Jacob's ladder with mash and

carrots. Short ribs. Often called Jacob's

ladder in the butcher's. There is mushrooms, red wine,

carrots, mashed potato. Food hell would be courgettes and these little

flowers. Oh! What to you think that these two

decided? They had the key to this, really.

It was 3-2 to everyone at home. I reckon, what are you cooking?

Risotto? Beef? Well it is like Bull's Eye, you get to lose that out

of the way. What we are going to do is first

off, I will get the onions on. It is risotto! We are getting some

vegetable stock on. So take the pan and half fill it with cold water.

and half fill it with cold water. Meanwhile, I will get the carrots.

This is a standard veg. Carrots, leeks, celery, fennel.

We have peppercorns, bay leafs, thym, e -- thyme in there as well.

And I have mineral water. This is a quick batter. So mineral water,

fresh yeast. This is your idea to put vodka and vinegar in there.

As soon as the vodka hits the fryer it crispses up.

-- crisps up. We bring that to the boil. Cook it

for 20 minutes, then we have this over here. That is the key to that

one. Meanwhile, we have started off the

risotto with onions in the pan. A little bit of garlic in there.

Tom is making a filling to go with the flowers.

I don't know why you can't buy gourj et flowers in the supermarket. You

can buy them in Italy, France but for some reason in the UK, you

cannot. In France, you see the little old

lady selling them in the market it is amazing. They could be popping up

in the farmers' markets? It is difficult to get the flower part.

I am sure that a lot of people have them in their garden at home and

don't use them. The French use them a lot. They

basically put their fish mousses in there and poach them. All sorts of

stuff. The rice for the risotto is in, that is coated with a little bit

of butter. Add the white wine. Then take this... A little more? There we

A little bit of veg stock. Cook this for 12 minutes. What we end up with

is what we have here. So a little more veg stock but no more white

wine. That will be heated through. You are

taking out of insides of the flowers? You must be delicate.

Pierce it open with the fingers. Blow and inside there is this little

pigment, take that out. We will pop this into a piping bag.

In the piping bag is the Rick Otto, seasoned with lemson zest, salt and

pepper and diced basil. It is very Mediterranean. It is fantastic. That

is stuffed inside the courgette flower. You will love courgettes

after this. When you were doing the role in the

film, what were you living on to put the weight on? A good two-and-a-half

stone, just shy of three. I was eating Guinness, Guinness and

Guinness! It was late-night paas and fry-ups. Anything unhealthy, I was

doing it. I don't recommend it! was going to say, that other diets

are available! That was a serious one that one.

Now we are dipping these in here and frying them. Can I cook these off

now? You have three minutes let. Now, you can see how these are in

the batter and deep-fried. You must have poached these in France?

are fantastic. Make sure you leave space at the top to fold the leaf

back over so it makes a pouch. Drop it in the batter. Coat it all

over. Drop it in. Watch your fingers.

You can often get the flowers themselves, that crisps up nicer.

You don't see much of this in a Scottish fish and chip shop. Can you

not stuff it with a Mars Bar! were getting on so well! Now, to

finish off the risotto, mascarpone cheese that make it is more liquid.

Then we throw in the parmesan. Often with the parmesan it goes cloggy. So

to off-set that we add in the mascarpone.

See they are coming up golden brown. You want it the golden colour just

like fish and chips. Don't forget the scraps, I'm from the north!

Yeah, you can sell them! Finally, we are taking these langoustines. This

is a little treat. Otherwise it is a courgette overload. So a little bit

of brown butter on there. We take the... You are clever! That does

look spectacular. Nice with the Ricotta as well, but

you can put in all manner of different herbs.

Can you season that for me. It should be OK. Finally, we take the

langoustines. We get a little bit of brown butter.

I am standing here thinking I have to get a cook book! So, brown

butter. Stand back. The lemon goes in. In with the langoustines. Right

at the last minute. Tarragon leaves. Then we can grab our plates.

That should be OK. Seasoned enough? Yep. Wonderful.

I nice crunch of the courgette. It is not overcooked.

I think if you put it in to the start it is slightly over.

Scottish langoustines. The langoustines sat on the top with

the tarragon as well. Lovely.

Finally, add a little bit of parmesan cheese over the top.

is a great dish for this kind of year, though. Lovely. Really fresh.

There you have it. How could that possibly be my food

hell? I haven't even tasted it? ! Dive in. Tell us what you think.

Taste the flowers. Look at that, straight in to the langoustines!

Have a taste of the flowers. That is lovely.

To go with this, Olly chose Taste the Difference Soave Classico 2012.

What do you think? What about the flowers as well? They are a luxury

if you can find them. You mentioned the farmers' markets, Alyn. If you

can find them, go buy one. Don't forget the movie, it is out on

Friday? Yes, the 31st. Byzantium. So, on Saturday Kitchen Kitchen