25/06/2016 Saturday Kitchen

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

It's great to be back and I've got some wonderful guests this morning.

Making her first visit to Saturday kitchen,

the brilliant food writer and chef, Rosie Birkett.

His restaurant empire stretches far and wide and includes Cut at 45

Wolfgang, what are you cooking? I'm making langoustines with Thai red

curry langoustines with Thai red curry and aubergines the

langoustines are from Scotland. It sounds a lot but it is so delicious.

Sounds a great breakfast. Rosie? I'm doing a bavette carpaccio

with fried capers and mustard mayo panzanella.

A real celebration of tomato season. Two beautiful, fantastic dishes.

I can't wait to try those dishes and there are more great recipes

in our archive films from Rick Stein, The Hairy Bikers,

Brian Turner with Janet Street Porter and James Martin.

Our special guest today is having quite a week.

Last Sunday he returned to the top of the album charts after 29 years

and he's come to Saturday Kitchen to celebrate.

Please welcome the brilliant, Rick Astley!

Thank you. I think you have a few fans.

It's been a long time coming but amazing. To be remembered is great.

But number one is freaky. How does it feel? It is bizarre. It

was not expected. I was going to enjoy myself and mark the fact I

have become 50 with an album and enjoy the moment but it has gone

bonkers. You are a foodie? I am. I have

travelled over the years. Been to some great restaurants in my time.

So I love food, for sure. Do some cooking at home? I'm not the

chef. My wife is a really good cook. I'm spoiled there. I do breakfast

but that is about it. OK. Fine.

Now at the end of today's programme I'll cook either food heaven

It's up to the guests in the studio and a few of our viewers

Food heaven is anything to do with lamb. I love fennel as well.

We have you sorted on that one. What about food hell? Food hell, black

pudding. Come on?! You are from Lancashire,

what is wrong with you? I know it should be literally in my blood but

it's not. OK. OK.

So Rick's given me lamb and black pudding to work with today.

For his food heaven, I'm going to use a leg

The lamb is marinated in ginger, soy, garlic and honey then

It's served with fennel braised in a little pastis and lemon juice.

Or Rick could be having his food hell, black pudding!

The pudding is pan fried and served with a soft poached egg,

deep fried crispy pig's ears and a spicy tomato chutney made

with shallots, garlic and a pinch of chilli.

As always we'll find out what Rick gets at the end of the show.

If YOU'D like the chance to ask any of us a question today then call:

And if I do get to speak to you, I'll be asking if you want Rick

to face either food heaven or food hell.

social media using our #saturdaykitchen.

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

Welcome back to the kitchen. I'm a huge fan of yours.

So, we are making a Thai dish. We need the egg plants first. People

don't cook these a lot at home. Aubergines? Yes.

You call it aubergines in England? Yes.

OK, I call them aubergines. So, tiger prawns, langoustine as a

red curry? Yes with a lot of flavour in it.

Fantastic. Get cooking. You start with the egg plants, or

the aubergine. We are going to roast them in a very

hot oven. I'm going to start to make all of the things for the egg plants

here. We are going to roast the egg plant first, then we add them to our

condiments. So, what is that? I'm going to add

some onion, a little bit of garlic, or a little more if you like garlic.

Do you like garlic, Rick? A little. OK, you are a boss here, so a lot of

garlic! A little jalepeno. Then spice, a little cumin, coriander,

some black pepper and if you like butter, a little bit of butter.

A little bit of butter. I'm kind of French, I like butter.

All right. So you can smell the fragrance of the garlic, the ginger

right in here. That is beautiful.

Now, the aubergine, there is no oil in it but in a hot oven.

Yes, just cook them until soft and tender. Then it is easy to cool them

off. Chop them up, remove the skin it is simple.

I'm preparing the salad that is part of the dish as well? Yes, this is

the papaya and mango salad. So, very Thai flavours.

So, the aubergine is ready to take out. I will add it to the spices.

So, the aubergines take a little time. But this is what it looks like

when they are cooked. See, nice and squishy. The skin

falls off. You just use the inside. It has a beautiful, smoky flavour.

Could you do it on the flame of the gas? No, it is too much. You want to

cook the aubergine well done. So that is important.

I sometimes do it on the barbecue at home but on the side.

That is OK but close down the heat of the barbecue.

So tell me about your restaurant empire. I have been to a few of

them, Spago, the original one. That was a long time ago but you

have grey hair like me! Thank you, Wolfgang! I know, you are not out of

high school! We started Spago. I remember going there in 1982, t I

had a fantastic pizza. Out of this world. You have a restaurant here?

Yes, Cut, on Park Lane. We have fantastic pizza there but also

langoustines, like we are making here. So, here is the beautiful

sauce. Cook it down. If it is a little liquid, put it longer on the

stove. Now, in cooking it is important to taste.

Oh, yes, taste, taste and taste again.

Now we have had a young man on Twitter asking if it is possible to

do this with smaller prawns? Absolutely. Any kind of prawn, or

scallops if you like scallops or the fish too.

It really goes with everything. So a firm-fleshed fish like a turbot

would be delicious. Fantastic.

So now the egg plant is ready. I'm going on to make the sauce.

The red curry sauce. I add butter to the pan. I turn up the heat.

I'm going to add all of the aromatics. The ginger, galangal, and

onions. So very fragrant. Then a mixture of paprika and coriander.

It seems like there are 101 ingredients but they do all come

together. They come together really well. It

is always good if you use spices to saute them in the butter or roast

them for a better flavour. We have to get the prawns on.

OK. Let me add the coconut milk. A little oil? Or the.

Oil in here and a little lemon juice, a little fish sauce and

that's the sauce. You boil it down until it has a good colour.

That smells so good. Let's turn it up high.

All right. You can see there is a nice pink

colour. That really does smell so good.

I've not seasoned them. A little salt and purpose. Always

season before you put it in, if your father saw you doing that, he would

be upset. You have to do it early. If you'd like to put a question

to any of us today then call us But if you're watching us

on catch-up then please don't call Right! So, look at that. You don't

want to overcook the prawns. Are you OK with the salad. Be careful to

cook them lightly so they are not rubbery.

Not good for rubbery prawns. Not in your place or my place.

Another quick question from friends on Twitter, could you use anything

other than egg plant? You can use courgettes, any vegetables you like,

you can use them. The prawns are done. Now, these, the

heads? You fry them for a little bit or put them in the oven or boil

them. You can eat them. Maybe not the big,

big langoustine but there is definitely lovely flavour inside.

Are we ready to plate? How are you doing with the salad? Now he is

telling me off as the salad is not ready.

It is hard to get good help here! We have a minute.

So the dressing is lime juice, vinegar, olive oil, a little honey

and the salt. Yes, don't forget the salt. Dad is

watching! So here we have the egg plants. I will start plating so

slowly. We put these prawns in the fryer if

you want to eat them, you can. The salad is wonderful. Fragrant

with fruit and pepper, the pea shoots and spring onion.

The good thing is you can make it in advance. The egg plants in advance,

even the day ahead. If you want lamb, the egg plant and lamb goes

well together. So it will be heaven for you over there.

That really does look good. So the sweet langoustines? Yes,

barely cooked. You don't want them overcooked. Did you blanch the

langoustines first? I did, so we can take off the shell easily. So a

lovely colour langoustines. Now I make the sauce, so you can see the

sauce here. We drain it. It is thickened enough. Then we pour it

over the langoustines. That looks good. The salad is ready?

Yes, chef! OK, then the prawns. You know, give me the salad first.

First? Yes. Thank you very much. With a little bit of the salad in

the centre. So it looks nice and colourful. The colour is very

important. We eat with our eyes first.

Yes. Here we have the shrimps.

Gosh, that looks good. OK. So really simple. Anybody could

do it at home. That's what you think! Wait until

you taste this. I think I would have failed at the

salad. Look how easy that is.

Don't forget you can make the egg plants and the sauce ahead of time.

Let's be a bit chefe. Remind us what it is? This is a spicy langoustine

with a Thai curry sauce, spicy egg plants with salad and papaya, mango

and rice wine vinegar. It looks absolutely stunning! Wow!

Rick, I think you are going to truly enjoy this. Wolfgang, come and join

us. OK.

Now, you don't have to eat it all! Really? Watch me! You have to save

room for the black pudding. Black pudding and langoustine is nice.

Dive in. Tell us what you think. Good?

A great dish like this needs a delicious bottle

Peter Richards, our expert, has been to Bournemouth this week.

So let's see what he's chosen to go with Wolfgang's langoustine curry.

Keep your eyes peeled for a cameo of another member of Saturday Kitchen

family. This week I have come to the

Bournemouth food and drink Festival. Before I head off to find my wines,

let's check out what is on offer. Do you know what, chef, this is too

much like hard work. I am sticking to wines. Wolf gang's langoustines

are supremely flavoursome and elegant. I was blown away by this

when I tried it at home. It made me feel depression in terms of finding

the right wines to match. There is one great Friday that is tailor-made

for Thai red colleagues thought -- Tyrone Curry. That is rising.

Germany and Austria are all me great examples. Mike West for the perfect

riesling took me far beyond these shores. This was one surprisingly

good value option. It is from Brazil. It is making some seriously

exciting wines. All these are left anyway cause the Stanning Ferricrete

Riesling from South Africa. The region of South Africa where this is

from is making a name for itself. I am aware this is not the cheapest,

but good reasoning rarely is. In that context, this is brilliant

value, especially when you consider how seamless the partnership is with

will gang's recipe. The wonderful purity of the flavours accent during

the lime, lemon grass and basil as well as picking up on the

langoustines. The tangy acidity reflects you is the palate between

mouthfuls. It acts as a counterbalance to the richness of

the aubergine, the coconut milk and the elephants. It is different,

pricey, but it just sings with your delicious langoustines, and we all

deserve a treat sometimes. Cheers. First of all, the food is

mind blowing the good. I think it works really well with the wine. I

love it. The only thing I do not like about it is it is not from

Austria. It is not from France either. Did he not know I was

coming. It is a little bit on the expensive side for this programme,

at ?13. With langoustines, you need an amazing wine. It is an expensive

dish. Go and buy this one. It is well worth the money. This is a

great wine. A lovely acidity that cuts through the sweetness. The

sweetness, the acidity, I would not have guessed it was from South

Africa, it has great balance. I am doing my bavette carpaccio with

the panzanella salad. I cannot wait, two of my favourite dishes. Neither

can I. No black pudding in it? No, but I love black pudding. We will

see if we get it or not, let's wait. Don't forget you could ask

any of us a question if you call this number,

We need all your calls by 11 o'clock today, please!

Or you can tweet us questions using the hashtag SaturdayKitchen.

Right, let's catch up with Rick Stein on his journey

through Greece, and he's reached an area that was once

controlled by the most fearsome fighting force

The Taygetos Mountains made the southern border

Whoever fancied attacking Sparti from the south had to get

Full of chasms, ravines, with nigh-on impenetrable passes.

And if you were mad enough, you then have to face

the deadliest fighting force on earth, the Spartans.

Men of few words, who were trained in the art of battle since infancy.

While much of Greece had quite a sophisticated diet,

from what I've heard, most of the Spartan soldiers ate

It was made with salt, vinegar, pigs' legs and blood.

In the words of an Italian gourmand, "No wonder they didn't fear death

I'm going to the Byzantine city of Mystras, built overlooking

the Plain of Sparta, on the side of the

It was often mistaken for Sparta, although it was built a mere 1,400

years after the Spartans had been and gone.

It was a thriving place to do business, famous for silk

Sometimes I find ruins a bit hard to imagine

I mean, this was the second most important Byzantine city

And there was 40,000 people that lived here.

And just walking round the streets, you get that sense of it.

And also, for me, a sense of the food and sort of almost

And the smell of cooking to me would be very much imbued

with spice, because the Byzantines brought spice from the Eastern world

into places like Mystras and Constantinople.

And funny enough, this morning I was just coming here,

ordered a coffee, there was some cinnamon straight in the coffee.

I thought, "Well, that's what it's all about."

The other thing, of course, the Byzantines introduced a certain

item into their cooking which hitherto had not been used

because, in the western part of Christianity,

they regarded it as a symbol of the devil because it

For centuries, in Britain, too, the fork was regarded

People ate with sharp daggers and their bare hands and the fork

was deemed far too fancy and not manly enough.

The local gastronomic society have invited me for dinner.

And the theme is going to be Byzantine food, so I'm really

It was the local gastronomic society of Preveza,

a town further north, that invited me.

Its president and cook is Pavlos Alexandrou.

I'm looking forward to this food, I must say.

Pavlos told me this is an authentic recipe dating back

It's beef cooked with wine and some vinegar,

..orange juice, a lovely mixture

The dish is called beef oxymeli and it reminds me of a lot

And that, probably, would have come back

A mixture of sweet, savoury and spice.

There were other dishes there, too, apart from the beef.

There was rabbit fried and cooked with wine.

And kokoretsi, that's the shepherds' dish made from grilled intestines

And bream with fennel, covered with Greece's most

But you know it's a bit difficult because, as far as I knew,

And so it was quite hard for me to show my appreciation.

Fortunately, Nathalie, one of the younger guests, spoke

He said, "Well, thank you for coming here in Preveza for visiting us.

I liked the beef with the honey and the orange

That part of the world is the source of so many interesting ingredients.

And Rick's inspired me to make some savoury pancakes with some

Byzantine ingredients, honey, saffron and oranges.

It is a pancake filled with feta cheese. It has a honey, and saffron

greys. -- glaze. I hope that picture boxes. It is taking all of my boxes.

Tell us about this week. It has been bonkers. I decided to make a record,

partly because, as you guys are doing today, you have a big social

media thing going on, and you get to know what people want. People have

been coming to concert and been saying, we love the old songs, Never

Gonna Give You Up, we love that, but make a new record. The cause I was

going to be 50 this year, I thought it would be a nice way to market.

50, surely not? Come on, look at me. Rather than getting a second wife or

a Harley-Davidson to ride across America, I did this. That is more

expensive. Yes. My wife is not in this country right now, so she is

not watching this programme. She will be on catch up. I love my wife.

Exactly. You decided to make a record. Yes. I wanted to make it in

a way that I would be able to enjoy that moment, and have something to

look back on. You write all your material and read the music? I did

with this record. I have a studio at home. I started off writing the

songs in getting things together. The normal processes you go to a

producer, you do that and different musicians come in. I enjoyed the

process of putting the songs together. A good friend of mine

makes the record. He said, what you're doing already is good. We can

make a record from this. You do not have to go to the next level in

terms of studios. It felt really cosy to do it from home. It was

nice, getting a few tracks together. Instead of being the old guy on a

record label who no one knows what to do with, I took the songs to my

old record label and said, what do you think wards they liked it and we

decided to do a deal and release a record. It has been a natural

process. This record, you not only wrote the lyrics, but you sang every

lyric and you played every single instrument. I did. I am not a

musician, as you have found out today. I can sing about, but if I

have the time, in your own studio, I can play enough to put the tracks

together. You started off as a drummer? I did. It is my first love.

Playing drums is animalistic. I played drums in a little band with a

couple of friends. That is a midlife crisis, by the way, that is a mid

life crisis band. I love it. Of all the ways of making music, getting on

a drum kit is the most natural thing you can do. The orange juices in

here, the honey, cinnamon and saffron. I am reducing it to a

glaze. The pancake mix, eggs, flour and milk. You can use water to make

it lighter. Salt and a little sugar. The pancake recipe, I tend to use my

grandma's recipe. They work. One quantity of egg, one quantity of

flour, and two quantities of liquid. It always works.

another member of Saturday Kitchen family.

Could you use buckwheat flour? Yes. A great flavour. What about grandma

Puck? She was an excellent cook. She would make a thin pancake with

apricot and rolled with a glass of milk. That was our dinner. Maybe the

next time I will make you some. Exactly.

How long did it take you to put the record together? I was doing it for

most of last year. But not every single day. I do more gigs now than

back in the day when I was famous. Playing live has become such a big

part of everyone's life in terms of being a musician, so I get to travel

a bit. And get to funky places. Come to visit us in California? I am

coming to California. I will send you an invite.

You will get a free meal and we don't have black pudding! Now you

are talking. Have you been to Vegas? Yes, a few

times. I have had fantastic dinners, all of great restaurants are there.

Every chef has a great restaurant there. They are waiting for Michel!

I think Vegas has changed so much. It is about the shows. I know that

there is the gambling but it is about the show, the entertainment

and the food. Live music is back everywhere! So,

talking about Vegas and live music, whilst I'm making my pancake, would

you... Of course I will. What are you going to play for us?

I'm doing a new song from the new album, it song called Angels On My

Side. If I have a few on my side, I will not be eating black pudding

later. We will see. I have to remember the chords after that glass

of wine! # Sometimes I just don't feel like

waking up, # I want to stay inside my dreams.

# Sometimes I feel like I am breaking up,

# Do you know just how that feels. # I hope it's for the hopeful,

# It's a dream that never dies. # A faith is for the faithful,

# I see it in your eyes. # And I got angels on my side,

# I can see them, I can see them # I got angels flying high

# Can you see them, can you see them.

# Everything will be all right yeah, # Cos I got angels on my side

# Are them pancakes doing all right, # Are them pancakes going all right,

# Are them pancakes doing all right, # Yeah, yeah,

# Them pancakes look good to me! It is too early for that nonsense! That

was truly amazing. We are honoured here.

The pancake song! So, we have the pancakes and the feta cheese here.

This is actually British, English English. Local to the country but

not to South London! So, this is a savoury and a sweet pancake. So

there is the saltiness from the cheese. This is dry feta but very

aromatic. Fold it into the pancake like so. And then what I do is I put

it back into the pancake pan with the orange and honey glaze. It's a

bit like a crepe suzette. It is a sweet dessert pancake. A classic

French pancake. I'm going to serve it with an

Italian Remain salad? Remain? It's a bit late for that, love.

That was a slip. Romain salad. I told you there would be an European

theme! There, a crunchy bit of salad. It adds the texture to the

dish. I will add a little pinch of salt. There is another tour coming

up, Rick? There are dates in the UK next spring. I will be doing gigs

throughout the summer. A lot of the retro festival style gigs that is

great fun. I know I have a new record but I love singing the old

tunes. Fans like to hear them, they are

classics. Of course and those songs have been good to me. Without those

songs I wouldn't get a foot in the door with my new songs. That is the

truth of it. Wait, do you do the dance when you

are performing? I can't! I'm not insured for it anymore. I don't have

a licence. It is a dangerous thing that dance! Really Oh, very

dangerous! How do you dance, that it is so dangerous? I'm glad you have

forgotten. I wish I could forget. I will ask your wife! Right, so we

have the pancake here. Beautiful colours again. I add a little olive

oil to the pan with the glaze here. That is going to be the dressing and

sauce. Just a touch more of the orange juice here.

There we go. I know this is a stupid thing to say

but it is so amazing to be in the room while you do this. You watch it

on the TV and you see it happening, you can't smell it and have the

extra connection, do you know what I mean. Wolfgang, when you were doing

the dish before, with the spice, you feel it completely.

Yes, exactly, they need to invent smell-o-vision! Right, tuck into

that. Wow.

There is the saltiness and the sweetness that works so well.

Thumbing up? Oh, yeah. Enjoying that? Yes.

So what will I be making for Rick at the end of the show?

The lamb is marinated in ginger, soy, garlic and honey then

It's served with fennel braised in a little pastis and lemon juice.

Or it could be his food hell, black pudding.

with a soft poached egg, deep fried crispy pig's

ears and a spicy tomato chutney made with shallots,

As usual, it's down to the guests in the studio and a few

of our viewers to decide, and you can see the result

Now it's time for a recipe from Si and Dave, the Hairy Bikers.

They're in Gotland in Sweden today and they're heading for the seaside!

Gotland is a favourite summer destination for Swedes but here,

seaside holidays don't mean fish and chips.

Instead, everyone's head over heels in love with crayfish.

Local producer Ulf doesn't just have a fabulous Viking name,

he also farms top-quality crayfish in specially designed

The crayfish you farm are the noble crayfish?

..out of the pond and into Dave and I's waiting arms?

And cat food, you know, these canned cat food.

They like, also, because crayfish they eat everything.

'It's funny when you think about it, Kingy.

'We're on an island in the middle of the sea 'and we're

fishing for freshwater crustaceans in a pond!

'I think fishing is probably overstating it, Dave,

'but it's still an authentic Swedish experience all the same.'

The crayfish are there but they're all under rocks,

But then you tease them out with bait in a yellow pot.

'Then we just need to sort and size them.' We can

'And the big 'uns go into the pot.' Cor, that's like a scorpion.

I haven't been crayfish fishing before in a crayfish pond.

'These lovely little fellas will be the stars 'of our very last cook

'We need to do something de-flipping-licious, dude.

But, it's the last recipe of the series.

You're always depressed, really.

He was depressed when he found out

Well, you know, we always say this, it's a modern phrase,

I know what's in my DNA and I like it!

I know what's in mine - Swiss clocks # Duh, duh,

We are going to make the most perfect crayfish chowder.

It's going to be the best soupy thing you've ever tasted.

We've got the crays, we need to start making the stock

It's all about recycling flavours because we don't want

to lose a single molecule of flavour out of this dish.

'The recipe starts with oil in a pan.' Which is quite

unusual for Sweden, cos normally it's butter.

'Then onions followed in short order by 'celery and carrots.' I mean,

that's a classic mirepoix except it's big chunks,

It sounds like a bra size that, doesn't it?

She's a big girl, she's got a maxi-poix.

'Then separate the cooked meat from the shells.

'But it's not the meat we're after at the minute,

'we want the shells for the stockpot.

Cos you want all of that flavour out of 'em.

Just bash them a bit in the bottom of the pan.

It's going to be a really, really rich broth.

Shall we start adding the aromats, Kingy?

'Black pepper corns, garlic, bay leaves 'and a curl

of lemon zest.' That smells amazing, mate.

'Then we add half a pint of dry, white wine 'and wait for the alcohol

to cook out.' Gotland, the jewel of the Baltic.

It's like the Baltic belly button, isn't it?

But every bit of fluff you eat is delicious.

You can smell it, the alcohol has burned off the wine.

'Cover the mix with water, pop in dill flowers and parsley

'and let it cook for about 45 minutes.

'Now, viewers, may I present some pretty pictures of Sweden

I'll check and see if this...

'Sieve off your now perfect soup stock.' Whoops!

'This is going to be the gunpowder of our chowder.

'And, for the body of the dish, more onions, 'chopped leeks

'and more onions.' It's a chowder - potatoes.

Now obviously we've diced these, they're raw because we want to cook

'That cooks for 15 minutes, 'giving us time to melt a Swedish

sized lump of butter.' And you want it to foam -

RECEIVED PRONUNCIATION ACCENT: You want the butter

'We're giving our lovely crayfish a nice, warm bath in the butter

'before flambeing them in Swedish whisky.

We're going to pile those up in the bottom of the bowl and just

So when you sink through that chowder you're going to hit those

There we have it, our Gotland crayfish chowder.

It seems a shame to spoil it, doesn't it?

Those flambeed crayfish work really well in that fab whisky.

'Sweden's been a real education and an adventure.

Crayfish are abundant in this country too and well

James Martin is attempting to recreate his Granny's

It goes without saying there's a fair amount of white bread

and butter involved, and I'm sure she'd be very

Wolfgang and Rosie go head to head in the Saturday Kitchen

And I make no apologies for EGG-cepting only the very best

omelettes when I'm in charge so it will take some

EGG-ceptional efforts from our chefs to make the grade today.

You can see how they get on, live a little later on.

ginger, soy and garlic marinated lamb steak with braised fennel.

Or food hell, black pudding with crispy pigs ears

I am really excited to be cooking this because it is bavette, one of

my favourite cuts. It is one of the cheaper cuts. It comes from the

flank. It is also known as go skirt. It is fantastic/ cute. You have to

cook it quickly or slowly. I am going to cook it really hard. I will

see eight and slice it thinly. I will do it as a makeshift carpaccio.

That is going in a hot pan. It will basically be raw in the middle and

seared on the outside? Exactly. I am toasting the pine nuts for you in a

dry pan, to get the lovely flavour out. You have to keep such a close

eye on pine nuts. The amount of times I have let them burn. Are you

saying I am going to burn your pine nuts? Well, I am a novice. -- you

are novice. I have already got it wants from Wolfgang, Neuer telling

me I am going to burn the pine nuts. Rick, do you want to go? No, I will

leave it. He does not want to read black pudding. I think you're doing

a wonderful job. You very handsome fellow. That is enough. The pine

nuts and the goal. What have you made? I have made mustard

mayonnaise, with English mustard. It has a lovely kick. I'll the English

mustard. Sorry, Dijon mustard, Ilott here as well. The lovely, punchy

English mustard. I have put it together with mayonnaise and olive

oil, to loosen it. Traditionally carpaccio is made with tenderloin,

more expensive cuts of meat. We blow the budget and your langoustines. I

am an expensive fellow. This is a bit more frugal. There is so much

flavour in bavette. It might have a slightly more chewy texture, but the

flavour is there. That is because it is very lean. For people who do not

like that in me, it is very lean. The mayonnaise is for the beef? Yes,

it will go on to the beef at the end when we dress it. The other thing

about this dish, it is a real way of eating it out. I believe we should

be eating better quality meat and less of it. This is a really good

way of eating out on steak. You can make a few different plates with

this one. I will take it off and rested now. I have got some capers

which I will fry. Be careful, because they spit. Frying capers,

that was a revelation to me when I first had them. I had them in a

restaurant in America. Was it one of Wolfgang's? Unfortunately not. It

was lovely. They go all crunchy and that great texture. They have

texture and flavour. I came to you. We opened a restaurant here so you

do not have to travel to America. Yes, we made pancakes last year.

Yes. Wolfgang showed me how to make American pancakes on the griddle.

What have you been working on? The last time I saw you was in Norway.

We went to the Arctic Circle. We were fishing. What did you catch, a

cold? It was definitely chilly. I caught some Pollux. What? You have

such a funny accent, you are hard to understand. It was not as big as

Marco's. Pooling those massive fissure, it is such a big thing. It

was great to see, I'm great to be out there with fellow chefs. You

have a book out at the moment? Yes, these recipes are from my cook book

which is out. I have also written another book, called the East London

Food. It is about the amazing food scene in East London. That has just

come out. I think your first book, a lot on her plate, it was fantastic.

It was so good. Thank you. I did actually say so. You were very kind.

You did the forward. It is a brilliant book. You are doing some

food styling as well? Yes, cooking for the camera, making food look

beautiful for the camera, for food supplements and magazines. I'll

doing that, because it means I am cooking and getting to be creative

visually, which I love. I am still doing the food writing. I have been

to Lisbon. IAG so well. Really brilliant. A great food scene. It is

not just about back alive. There is so much going on. I love the way

that they do herbs like coriander. I will grab the bavette from the

fridge. You want to let it rest, wrap it up and put it in the fridge.

It is easier to cut when it is cold. It will come up to room temperature

once it is on the plate. Smashing. The thing about resting meat, can I

ask, have kooks always done that? I have only heard of that in the last

few years. It is crucial. If you do not rested, as soon as you cut into

it, it will release its juices. The juices come out and you have dry

meat. It is much better to leave it to rest. For about half as long as

you have cooked it. That is about right as a rule of thumb. It retains

its juiciness. Even with a simple state, if you do not let it rest,

and take it off the grill, you have to let it sit for 510 minutes. I

have heard about it in the last few years, but as a kid, if somebody had

said that, I would have said, put the meat on the plate, I want to eat

it. We have got the tomatoes. I have seasoned them this time. You have

learned your lesson well. The dressing is soaking in the basil and

olive oil. Also the capers. The flavour is building. You need a

plate. We have two beautiful plates. It looks like a struggling, cutting

the meat, but it is because of the nature of the cut. It is slightly

more fibrous than a prime cut would be. That is why it looks like this,

but I promise you, the flavour is exceptional, and it is a nice way of

doing it. You have to cut it against the grain. Absolutely right,

otherwise it just falls apart. Very important. It is best served at room

temperature, not to cold. Yes, and the same with tomatoes. I want the

tomatoes to have come up to room temperature. I have squished a few

of them. Squeeze out those juices. Put the bread in there. It will not

work with cheap white bread. We are using sourdough. It needs to be

stale. If you have bread that has gone a bit still, this is a perfect

way to use it. It really is. It soaks up the amazing flavours from

the tomatoes and the Harris, the basil and the capers. Do you think

that is where this dish originated, backing the day, someone in Italy

would have had an old law would have thought, what can I do with this?

Definitely. It is a peasant dish, trying to use up things. Nothing got

thrown away. This is from Tuscany. This is my version. Very often they

would soak the bread and water or red wine vinegar. I am soaking it in

the oil with herbs to add flavour. I think the original salad was bread,

oil and onions. Possibly some basil. Tomatoes came later, in the 20th

century. You are seasoning the beef with salt and pepper. Yes, I'm going

to put on the mustard mayonnaise. Yes, all over. Beautiful colours, we

have black olives as well. Lots of the juices, and these gorgeous

tomatoes. I think these squeezy bottles are great. That is something

chefs do. It makes a difference with the presentation. A little bit of

red onion. I will get some basil leaves. These capers are lovely and

crispy, thank you. I got it right? I had no doubts. Thank you, Rosie. I

put some lemon juice on there as well. Lemon juice and parsley. I

will finish with the parsley. Flatley for Italian parsley. And

Parmesan? Yes, I am going to great over some shards. It would

traditionally be with rocket but I love the pepper nets of this. Remind

us what we have got, heritage tomato panzanella, and the bavette Patchell

with crispy capers and toasted pine nuts. Gorgeous. Right, I think

you'll enjoy this,. Fabulous. I am nervous, serving you state,

Wolfgang. Good, brilliant. Let's see what Peter has chosen to go with

this steak. There is a brilliantly some sort of

Mediterranean feel too rosy's Patchell. We need an elegant red

wine, one with sun ripened flavours. It is not the easiest job, because

the carpaccio and panzanella have different requirements from a wine.

The key is to not go for anything too intense because there is a

delicacy of touch here that is easily overwhelmed. Thriller wines

can work, but I find them unsatisfying. We need an elegant red

wine. This sits effortlessly alongside the ingredients. But by

far the most rewarding match, the thinking drinker's Perin, was this

St Chinian from the south of France. Why is this the thinking drinker's

choice? It is quite firm in texture on first impression, unlike other

red wines. There is a peppery or meaty aromatic which might give you

pause for thought but when you put it with the dish, those are the

features that will enable the savoury ingredients to shine. It is

lovely and the peppery flavours are coming from a great Friday that is a

classic ingredient in the St Chinian. The pick-up beautiful a on

the black capers, which is a tricky ingredient to match. The flavours

melt when the media lovely beef. The acidity works well with the tomatoes

and de Ridder onion. Rosie, here is to your wonderful carpaccio and this

sensational red wine to enjoy it with.

Super, what do you reckon? Excellent. He does not stop eating.

There is practically nothing left. I think Peter has nailed the wine

again. I was worried about the tomato salad and the wine, but the

bread, garlic and herbs make it a great match. It is fruity. A great

value as well. ?5 90s of intense. Serve chilled. Yes. -- ?5 97.

Now let's get a Taste Of Britain, from Brian Turner and

They're in Yorkshire today, sampling the locally reared chicken.

The chickens from Edward Wilkinson's farm just outside York,

He rears them on something rather special, which I think

I'm curious to see whether Brian can taste the difference.

So, Edward, are they like flock animals in that normally

when they know you're going to feed they all rush towards you,

Yeah, well, running into the huts is a bit of security from the likes

Edward, they don't know that you've brought them dinner in.

Now, these herbs absolutely smell fantastic, don't they?

I'm just gobsmacked, I thought it was just throwaway

rubbish but this is not actually all rubbish.

It's stuff that's gone past its very best.

And in another two days it would be in a bit of dire straits

and you probably wouldn't want it on your plate.

How many chickens are you selling a week?

Just short of the thousand birds a week.

Right, I'm going to go and feed a chicken.

Well, in that case, so will I, turn this over.

Yeah, we just literally want to be a few yards away

from the hut and just chuck it along here.

Janet, just be careful, you're frightening 'em.

You shouldn't have told them you buy your chickens here.

Edward, there's a fantastic variety of herbs.

There's probably every type of herb that is available mixed in this lot.

Well, thanks to Janet, the reputation of these birds does

So, I'm looking forward to tasting these chickens as I've

You sing their praises so well, so it looks to me like we should get

back in the van and we should go back to the shop.

I'm feeling the pressure using Janet's favourite chickens

Let's head to the farmhouse to get cooking.

I'm doing a Yorkshire farmhouse chicken dinner,

braising Janet's favourite Yorkshire chickens with mushrooms, tomatoes,

chipolatas and, of course, that famous black pudding.

To start, I've portioned up a chicke and saved the leftovers for a stock.

Let's turn this one on here now and get a bit of heat going.

And get some oil in there to heat up.

What I'm really trying to do here is just to get colour

because when I cook it, it'll get washed down a bit,

So, we've now got the first stage, we've got the chicken brown so it's

We've got nice, good local pork sausages,

small sausages, so they're going to braise away there.

So just get that bit of colour on there, these look lovely.

So, I'll just take those out now.

It really is a peasant dish, so it's just button

Just a little bit of butter, darling because I can't do it

I'm going to put it in the oven abou 180 degrees, in the Aga

who knows what temperature, I don't know how these things...

I think that Aga is fine, it's up to the line.

You are very kind, thank you very much.

Ah, Doreen's Black Pudding, now that's a firm favourite,

that's the triangular, isn't it, eh?

I think the nice thing about this dish here, it's going to be

for seven or eight portions, so I'm going to make it look really

impressive when it hits the table.

You're not doing them symmetrically, I'm quite impressed.

I've cooked these, so I'm going to take these

You know what I like about this dish, it looks

like a Desperate Dan dish now.

One other little trick, take a slice of bread.

To make it heart-shaped, just for you, a little heart shape.

Right, just put a little bit of oil in there, that's good.

Oh, look at that, oh, delicious colour, delicious colour.

The other little trick is to take the point in there and dip it

in there, so it just give that wonderful,

That's what I call a farmhouse chicken dinner.

Right, I'm going to start with the black pudding, obviously.

The taste of the black pudding is sensational.

Have a taste of that chicken.

What I like about it, it's full of flavour

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Rick will eat

Anne, from north Devon, what is your question, please? I would like to

know how to cook monkfish tail. Serve with the egg plant sauce, the

way I made it, it would be delicious.

Perfect. Rick, do you have a tweet? Sorry, I

forgot to ask you, heaven or hell? I'm an angel on Rick's side, so it

must be heaven. It was well worth going back for

that. The tweets? A alternative for

brisket as a beef alternative for Sunday dinner? I did a beef goulash.

It is a traditional twist. Lots of pepper, onions, paprika. Cook it

down. Good idea.

It must be slow. It gets tender. So French style,

Italian style, Hungarian style, you name it.

Slow cooked definitely! Can we ask him for heaven or hell? No! You

can't cheat, Rick. OK, Daniel says he has been cooking

for a few years but not cooked rabbit. Can you recommended one?

Yes, take the rabbit, joint it, put it in a foil bag with pastis. Lots

of chopped fennel, garlic and close it. Put it in the oven at 160

degrees for two hours. Then unperil it it is gorgeous.

The meat is falling off the bone. Pastis? All I can think of is

pasties! No, no! Matt, from Surrey, what is your question, please? Good

morning. I have recently come out of hospital, I have developed a love of

vegetables. I love courgette but fed up of olive oil and griddling them.

Apart from that and making them into chips and a curry, what can I do

with them I think courgettes raw are delicious. But the small ones or

they can get bitter. The smaller the courgette, the better. Sliced thinly

and raw. Or grate it raw with lemon Joyce, olive oil, basil, superb.

Heaven or hell, Matt? Well, unfortunately, I know a friend of

Rick's, a chef. The best man at his wedding. Oh, yes, of course, one of

my best friends. It must be heaven? It's got to be hell! Oh! And Erica,

what would you like to ask? A sauce with duck to go with it but that is

deep and strong. The I love the peppercorns with red

wine and peppercorns. It is delicious.

Or the orange sauce I made earlier. Heaven or hell? Absolutely, hell! It

sounds delicious! Oh! We are going to hell.

You must use three eggs, plus anything else in front

of you to make the omelettes as tasty as possible.

Shame not that many people choose to!

I'll try them to make sure they're not scrambled eggs.

The clocks will stop when your omelette hits the plate.

Let's put the clocks on the screen please.

All right... Good. Here we go. I like the shaking of the pan and

the use of the fork. Yes.

Oh, and the flip. Whoa! Look at that.

Wow! I'm going... I'm going to taste these. Right, omelettes... Rosie. Is

it cooked? It is cooked. Kind of. A bit of burnt butter on there. A

brown butter omelette. It's a twist! No. No! It's burnt! Wolfgang, I love

you, caviar. That's cheating. Where did you pull

that from? It is beautiful. It looks nice, uh?! Life is tough! I

mean, come on! Rosie! It was my first time.

You did fantastic! You are next to Wolfgang down there.

Do you think you have done better? I think have I done better.

34.had 4. -- 34.44.

There you are. There! Look! OK. But you should be up there. That is

quality. It is not how fast you go but how

good. You went fast, and it was good. But

I was desperate to put one in the bin.

Why? # Never gonna give you up

# Never gonna let you down. You have to dance! We couldn't have had you

on the show without that! I'm all good! Fantastic. Absolutely

brilliant. Thank you, Rosie for the dance. That omelette was

mind-blowing! So will Rick get food heaven,

marinated lamb steaks Or food hell, black pudding

with crispy pigs ears I'll add up the scores whilst

you drop in on James Martin. He's at home getting

nostalgic for his granny's That's after a visit

to a Vietnamese supper club. I cook for a supper club,

which is a dinner party Hello! You can come along and enjoy a big

Vietnamese feast with your friends, or with people you've

never met before. And business is booming,

up to 30 paying guests a night are benefiting from her love

of Vietnamese home cooking. Over the years I've really seen

a surge of popularity 'This is where all the Vietnamese

supermarkets are. 'Because the Vietnamese people

were placed in Hackney 'when they arrived here in the late

'70s and '80s.' So I came here when I was five as a refugee,

with my mum and my My mum was looking all over

the place for coriander, and now we can get, you know,

tamarind, and bird's-eye chillies. 'It's not a restaurant here,

it's my house.' And it's about having a family meal,

and a home-cooked meal. Whereas in a restaurant,

you order things. Whereas here, you just get

what we give you. 'The evening's been really nice.'

Everyone seems to be enjoying the food, and the most important

thing is everyone's eating the noodle soup because that's

the labour of love. It feels really uncanny that now I'm

cooking for loads of people in my living room, and back

in the '70s and early '80s my grandmother was doing

exactly the same thing. Every day people would come

to our house and they would pay... I don't know how much it was,

but something very small for one And now I'm doing it

out of my living room. I never thought that

that was what I would There's no doubt Uyen relishes

sharing the results of her family's I can't wait to show you a bacon

butty made exactly the same Bread, bacon and tomatoes

in perfect harmony. I can't quite believe this

is the first time I've made It's one of my favourite things

to eat, and it's so simple. Now, anybody that knows me knows

that I like my butter. This is where it all began,

with a proper bacon sandwich. This is something that I used

to have, honestly, when I used And you used to have to order it,

because it used to take And then halfway through making

it you'd order another one because you'd eat

that one straightaway. Because she used

to use proper bacon. And when I say proper

bacon, it's this stuff. I pretty much dry fry the bacon

for this so it gets all crispy, cook, she used most of the stuff

from my grandad's allotment. And he always used to have

brilliant tomatoes. Before all that fancy,

grow-on-the-vine sort of stuff. And that's the reason why

I actually built a greenhouse in the bottom of the garden,

because I want to replicate the smell of what it was like

as a kid, walking into that greenhouse with it

literally full of tomatoes. Fry the tomatoes in the same pan

so the flavours of the bacon to stand on the stool

and watch my grandma This is also the health

kick part of this. Cos the real hard-core stuff

is in here. You take the softened butter

like this and you butter the bread so much that it almost comes

through to the other side. There are few things more enjoyable

than a bacon sandwich. Too many chefs ponce around doing

ciabattas and pugliese and all these When you eat this, you should feel

as if you're about to go to heaven. A real good bacon sandwich should

fill you up for the entire day. And then, this is what all

bacon sandwiches need. You should actually feel

as if you're getting better, And no matter how many times

I do this, I swear... I cannot get it as good as my granny

used to do. I'll keep getting bigger as I'm

trying, but I'll keep trying. This bacon butty is like a time

warp back to the '70s. I reckon you just can't

beat a meal with a past. Right, it's time to find out

whether Rick is facing food So Rick, here's your food heaven,

these magnificent lamb steaks which I'll marinate in ginger,

soy, honey and garlic then cook on the griddle to go with fennel

braised in pastis and lemon juice. Or you could be having food hell,

black pudding, which I'll pan fry, to go with crispy pigs' ears

and a spicy tomato chutney with shallots, garlic

and a little chilli. Where has that been? I have lost the

black pudding. All of our viewers but Mike they

want to tell. Of course they do. It was touch and go. It was 50-50.

Wolfgang only comes to Britain to read black pudding. So, it is free

tell. We will convert you to a black pudding eater. You can take that

home. I will do. I will chop my shallots. This is to make the

chutney. Have you had this before? No. Does this appeal to you? No. How

does that appeal to anyone? I think you will enjoy this. We will put the

pigs' ears in a pot with salt and cook them for two hours. Please tell

me we get a glass of wine with this one as well? I'm going to need that.

We will. A little whiskey to finish off. I can assure you that Michaela

has run rented a fridge at the back and got a brand-new, clean black

pudding. What sort of black pudding is it? This is actually an Irish

one. It is made with lots of beef blood. We only make them with pork

blood when I come from. Does it make a difference to the flavour? It is

delicious, absolutely delicious. I'm putting them in the pan with a touch

of butter. I like butter with the black pudding. That will cook

gently. I have got some could pigs' ears. They take two hours to cook.

Do they look any better? No. What do you mean, they look beautiful. Come

on, they look great. No, they do not. You will love this, trust me. I

think Rick is getting excited. I feel something, I am not sure if it

is excitement. I cannot reiterate this any more, it was not my choice.

OK. Do not worry, you will not be alone, I will eat with you and we

will hold lead at some good wine. Some friends of mine used to go to a

restaurant in London. The speciality was pigs' trotters. I could not

handle it. It is the thought of it, and when you see it as well. It was

too much for me. These are beautiful pigs' ears. I know you're going to

go for seconds. I have some as well. When I came to London, the first

time we made breakfast, they said that you had to have black pudding.

I had not had it for breakfast. Piloted for breakfast now. It is

essential. That black pudding looks more edible than some of the ones I

have seen. It is the same with everything. There are probably good

quality ones and ones you do not want to eat. It is the preparation,

it is all in the preparation. Absolutely. We caught the pigs' ears

and a mixture of flour and cornflour. That helps to make them

crispy. They go into the friar like so. They will come out lovely and

crispy. They will taste like pork crackling. OK, that has camped me

down quite a lot. You cannot go wrong with pork crackling. I have

normally had some Alker -- I have normally had a pint when I have

some, not to refer to our goal of the time. We can help with that. For

the chutney, we put the shallots, the chilli, the red wine vinegar,

the salt and sugar, and we boil it down. Do we have some raisins? Yes.

Thank you. They are going to puff up nicely. I need a spin, sorry,

Wolfgang. For the project, swirl the water. It is boiling. There is a

little vinegar in there. It will be really soft inside. You will like

it. It will be really battery. Do not forget the lamb to take home. On

Twitter, there are loads of people saying how brilliant you look for

50. Thank you. What is your secret? I do not know if I have a secret. I

had a long time away. I retired in my late 20s, so I had a long time. I

have had a very cushy life. I cannot believe that. There is lots of

make-up involved as well, and smoke and mirrors. Thank you to the make

department. It is all that dance thing. You're absolutely right. On a

serious note, is that why you choose the title for the new album? Yes. It

was obviously a big year. I have just turned it. I have done it

twice. When that birthday is coming, it is a big one. I wanted to

celebrate rather than hide. I thought it would be a nice idea. I

love the fact that Adele has called the wreckers, 19, 21, and 20 five. I

thought I would sneak in and get 51st, not that she is worried. It

meant something to me, and nice way of marking a birthday. Hopefully

when I am older I can look back and remember what I did at 50. It is

great to be 50. We will get there one day, as well, Michel. We have

got the tomato chutney on. Poached eggs, how are we doing? Nearly

there. These are crispy. Season to taste, maybe. That looks perfect.

You'll like them nice and tender, the Monkees. Yes. Give that one

another few seconds. A simple egg is amazing. Breakfast is one of my

favourite meals. It starts the day off well if you have a good

breakfast. I am hoping that egg will mask the rest. The pigs' ears. You

have done that share thing for you take something that is absolutely

red heart and put it into someone's hands who does not do kitchen stuff.

You go, what the hell are you doing? We have got asbestos fingers. With

another pint of beer, you could eat that all day long. I could do five

minutes. Actually. It is... It is delicious. Say to everyone at home,

it is delicious. It is delicious. We put loads of these lovely crispy

pigs' ears around the plate. We have got our smashing poached egg on top.

Thank you everybody for doing this. I really appreciate this, thank you.

Can we get some forks and knives. I will get the wine for you. They get

into that. To go with this, Peter has chosen Domaine du Vieux Vauvert

Vouvray. That is easy for me to say. 2015. That is not the price. ?7.49

from Waitrose. Can I have the glasses please? Yes. Go, Rick. I

will get a good portion of egg on there. You're going to enjoy this.

The wine is here to help. I think we have to give him a little more. You

are converted? I too deep that, no problem. The pigs ear, I could leave

that, but the black pudding, I could definitely eat. Thank you.

Fantastic. Well, that's all from us today

on Saturday Kitchen Live. Thank you to Rosie Birkett,

Wolfgang Puck, Rick Astley and Peter All the recipes from the show

are on our website. Next week it's Matt

Tebbutt's turn to host. Have a great weekend

and thanks for watching.