25/11/2017 Saturday Kitchen

Good morning!

I hope you're hungry,

because we've got a feast of

fabulous chefs and delectable

dishes all topped off with

a great studio guest.

I'm Michel Roux and this

is Saturday Kitchen Live!

Welcome to the show!

I'm joined by two of

the best chefs in the land.

The hugely talented Anna Haugh,

and restaurant supremo,

Jason Atherton.

Our wine expert today

is the brilliant Jane Parkinson.

Good morning everyone!

Good morning.

Good morning.

It is great to see you. It has been

a while for me.

Anna, you've worked alongside

countless Michelin starred chefs,

what can we look forward

to from you today?

I'm making scallops

with smoked kipper veloute.

Yes, please.

Jason, welcome back.

I'm making chicken

thighs with swede puree,

seaweed crumb and a slow-cooked egg.

Jane, great to see you.

Plus bump. Your last show before the

big delivery.

Yes. They were both

fantastic dishes to make and eat!

But yeah, they are quite salty,

seafoody, so you find of go with

fresh and frisky white wines.

Frisky? Frisky white wines, yes,

please.

Later we'll take a trip down memory

lane with more classic BBC food

moments from Rick Stein,

Keith Floyd, the Hairy

Bikers and Mary Berry.

Our special guest today is a dancer,

choreographer and presenter who shot

to fame when his dance troupe

Diversity won

Britain's Got Talent.

Since then he's judged every dance

contest going and is about to show

off his fancy footwork in panto!

CREW:

Oh, no he isn't!

Oh, yes, he is!

Please welcome the very

flexible Ashley Banjo!

APPLAUSE

Thank you. ? I noticed you were

moving along earlier.

I saw you

moving as well. Very impressive.

No!

No! I'm not going there. You sent me

a list of food heaven. I thought

this guy likes his food?

I do. I'm

more of a food geek. I like to

experiment with food. I used to

study science. That was my thing at

university. So I like looking at the

nutritional content and my wife is

at home going like this, "Tell him

to shut up! " I like food. I like

experimenting with food.

That's

great. What is your idea of food

heaven?

Food heaven? I think that I

really like just lean, white meat.

Something like turkey. It is perfect

for Christmas. I enjoy turkey and

whitefish and things like that.

And

lots of veggies?

I really like

vegetables. I hated vegetables I was

such a kid and then I went vegan a

while ago.

OK. Not vegan now?

No, I

did a reverse. I'm much more aware

of what I eat.

Awareness that's

cool. Food hell?

Oysters. Yeah,

definitely oysters. Anything,

avocado based, I hate with a

passion!

Really?

With a serious

passion! I will scrape it off. If it

has got any on it, no, I'm not

eating. Especially oysters.

Oysters,

avocado and French food?

LAUGHTER

I'm sorry. I'm really sorry. It is

my fault. I kind of haven't eaten

much French food and it is not my

favourite.

It is the thought of rich

sauce.

Rich sauces and lots of meats

as well. I don't eat that much meat

anymore.

That's old-fashioned

French. The food my dad and uncle

would cook. We have got French

trained, classically trained chefs,

but you will see the food is light.

I'm looking forward to it today.

If the viewers give you food heaven,

I will make a turkey and spinach

soup.

I'll poach oysters in white

wine and place them on

I will grill them and slice the

turkey oysters with paprika on top.

Food hell, I will be making poached

oysters.

It is with a

warm guacamole, then add

a salad of steamed sprouts

leaves and beetroot,

and finish with a rich creamy

veloute sauce.

I will place the oysters on top of

the guacamole!

You have nailed that!

You're good at what you do!

LAUGHTER

OK. OK.

On top of that, you have got the

sprout leaves.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

Don't forget, what Ashley

eats is up to you!

Just go to the Saturday Kitchen

website before 11am this morning.

Get voting!

Get voting, please.

We also want your questions.

You can ask our experts

anything, just dial:

0330 123 1410.

You can comment on what's

cooking via social media

using the #saturdaykitchen,

and Jane you'll

read out any irrelevant

comments as they come in.

Right, on with the cooking!

Right, on with the cooking!

Roasted scallops with smoked

veloute.

Scallops. Let me grab the

scallops. What are we doing here?

Essentially it is like a smoked fish

refined soup with the roasted

scallops and sea vegetables and

apple on top as well. But I think

what makes this dish so special is

that you go into any supermarket

really in England and in Ireland,

you're going to find smoked kippers.

It is an easy veloute to throw

together, whether you want to add

scallops or eat it on its own with

brown bread croutons, it will work

really well.

So it's rich, but

balanced because you have got the

acidity of the apple?

Yes, there is

a lovely plough man's blood apple to

go with it which has got a bit of

acidity in it as well and salty

capers which are good.

Is this the

kind of food which is your own,

which you've developed, because

you've worked in some fancy places?

I'm trained in modern European with

quite a strong French influence and

I love that type of food. I love

food that's kind of familiar and

comforting.

I feel like I'm being

ganged up on!

We are here to educate

you. We are here to change your

mind.

The correct pronunciation of

the food stuff you're cooking there.

What is the correct pronunciation?

I

thought you were going to talk about

my surname?

What's the correct

pronunciation, I don't want to say

it, what's the correct prononation?

Scallops.

We had a debate in my

house the A versus the O!

Why don't

you call them what they are called

in French?

OK. There we go.

That's

easier! !

Jan Jack is one of my

favourite foods.

We are on to a

winner then. So you started off as a

pastry chef?

Oh my god, that's a

long time ago!

It isn't?

I don't

know how many years it is now. It

must be about 18, 17 years, I can't

remember. But yeah, I got off

pastry. I worked in Paris and then I

also worked for Derry Clarke in

Dublin. It is a one star in Dublin

City and then I came to London and I

fell in love with London. I didn't

think I would. I thought I would be

here for a year and then I'd back to

Dublin, but I fell in love with

London.

I started my career off as a

pastry chef?

Really?

I did a pastry

apprenticeship for two years.

You

did all right for yourself.

Yeah,

not bad!

What's for the future? You

are not allowed to say too much, but

I think you are branching out on

your own.

Well, watch this space. I

have got some exciting options that

I am looking into at the moment. The

idea of being able to cook the food

that I want to cook for the people

that I would like to cook is, I

think, a dream that tefr chef has,

you know.

Yeah.

That's what I'd like

to do. This is the type of food that

I'd love to do. Everybody knows what

kippers are, but you know, they

maybe think they should just be with

breakfast in the morning and I quite

like the idea of adding a little bit

of, you know, a traditional kind of

French way of sweating off your

onions and adding fish stock and

cream and before you know it, you

have made a lovely kipper stock

which we will add to that and turn

it into a puree.

It just adds

instant flavour, Anna.

Absolutely.

There is something magical about

smoked fish. You know, chefs talk

about Omany and things like that.

Smoked fish has elements of Omany. I

can't explain it, it gives a

moreish, extra element to your food.

So are you from a foodie family?

I

am from a family that loves food.

And refuse to be told how they

should eat that food. They have

their own rules and I think they are

right. Both my parents cook. My

mother is, I think, a very natural

cook. She is very, very good. Dad is

a bit more stubborn cook I would

say! I remember when he was first

kind of cooking and he would go,

"Anna, how do you a boiled ham?" He

loves a boiled ham. I gave him the

recipe and went through it. Yeah,

yeah, grand, grand. He burnt it. He

burnt boiled ham!

That takes some

doing. You have had strange dishes

served up for you at home.

I would

not say strange. That's not fair. I

have never eaten anything, but

delicious food at home. It wouldn't

be surprising to be offered a sea

bass sandwich or an apple sandwich!

Really, but it was always delicious.

A sea bass sandwich. It sounds good

to me.

When I was a little girl and

I remember being starving and I

didn't like cheese back then and my

dad thinly, thinly slicing up an

apple and sprinkling sugar and

buttering two pieces of bread and it

was delicious.

Do you get a sea bass

sandwich in Skegness?

Many things,

but not a sea bass sandwich, that's

for sure.

So I'm just pouring the

stock in here and letting the onions

go in, but I don't want all of them

to go in. That gives it an extra bit

of flavour and we are cooking it off

so the onions are nice and soft and

the fish is fully cooked. I'm going

to blitz it until it is in a lovely

fine, veloute.

You making the stock

out of the bones of the kipper and

the onesions?

I am a fan of not

wasting anything when you cook and

that would come from my mother like.

We would never have a roast chicken

without making a chicken stock. We

would never waste the chicken ois

errs. We wouldn't waste the

wishbone. That would be dried up on

the shelf to make your wish!

Remember we also

want your questions.

You can ask our experts anything,

just give us a call on:

0330 123 1410.

Calls are charged at your

standard network rate.

A little bit of apple. Thin slices?

Yes, please.

Tell us about this

apple because it is beautiful. It is

a beautiful colour.

It is a plough

man's blood. I'm not sure how

accurate this story it is. It is

said years ago a plough man died on

a farm and apologised -- to

apologise the landlord's wife came

up with apples. They rotted into the

ground and the next season the

apples came out blood red. Well...

I

think that's a lovely story, whether

it's true or not.

I'm not sure if

there is any science behind it. I'm

going to make a bit of noise now.

You are on television at the moment,

as well?

Oh yes! Yes, I am. Yes, the

second series of Royal Recipes which

is on BBC One every day until the

end of next week, 3.45pm. I'm

delighted with that. It was great

fun making that. A little bit of

noise.

A little bit of oil. You cook

them in oil and butter?

I start off

with oil and then with the butter,

yeah. A little bit of salt.

Guys an

update on the heaven and hell vote.

There is only two votes between

heaven and hell at the minute.

Oh

really?

Plenty of chances for people

to vote.

That is close, so get voting. Get on

there.

Come on, guys.

So, scallops are in.

The scallops are in.

A nice, high heat. I didn't go

through this. We have sea veg?

It is

lovely sea veg. The saltiness goes

well with the sweetness of the

scallops.

And these are called salty fingers.

I can't get hold of those, so I used

samphire for my dish?

That is

perfect. Delicious.

And there is also lovage it is

powerful. Almost a cross between

flat parsley and celery but strong.

Absolutely. Lovage is like no other

herb. It's not a normal herb.

Usually with tarragon, basil to a

dish, it marries well and it is

delicious. But putting lovage in a

dish it transforms the flavour to

create something completely

different.

There with ego.

So we have the apples, the lovage,

your lovely sea veg... Oh, they look

lovely.

A little bit more. Lovely big

scallops. Which is a lovely treat.

What recipes were you cocking on the

show can be royal Recipes?

They were

royal recipes, it was interesting.

From both shows I took away from it,

and I did them myself, which was

nice. On December the 5th of year

I'm doing a pop-up, a guest

appearance for the W5, and

Charlotte's group and there will be

some of my recipes there.

Fantastic. So, the veloute is in a

jug on the side.

Perfect. Thank you. So our scallops

on there.

So we start off with a high heat,

seared them, a little oil and the

butter with the chefe thing with the

butter on top, basting.

It is lovely. It is not just for

show. It really helps.

It's a French

thing!

With the most un-French

accent!

And the capers on top to

give you the saltiness.

Yes and a depth of flavour. I think

capers go with so many other things,

not just fish. And the acidity of

the apple delicious.

That is beautiful.

And also perfectly sliced.

I've got

a dog called Capers.

Seriously?

Yes, a Chihuahua called

Capers.

I love it. That is so random.

Capers food?

It is a nickname. When

I got her, she looked like a peanut.

So I called her KP but now it is

Capers.

That is lovely.

So, we have roasted scallops, smoked

kipper, veloute and sea vegetables.

It looks great.

Right off we go.

I think you're going to enjoy this

one.

I hope so.

Absolutely.

I hope so.

Absolutely.

There we go.

And I'm so excited to try your wine

with this. Yesterday you tweeted and

said you had done it.

Yes. It was

good.

I'm looking forward to these. I will

put it here so we can all tuck in.

Yes, everybody loves scallops.

Yes,

I love St Jaques!

Yes, I love St Jaques!

Jane, what have you chosen to go

with Anna's sensational scallops?

Someone tweeted me with what is the

weirdest dish I had to match a wine

to, there were many. There was once

a scone thing with chorizo. It was

slightly odd but delicious. But this

dish was easy to match it is

seafood. The richness of the

kippers, which can be tricky but for

me, it is either, you could go with

a sherry but for me, a light oak

Chardonnay is the way to go. Of

course, you are drinking, I am not,

I taste it and spit the wine out.

This is from New Zealand. The great

thing about a New Zealand

Chardonnay, sorry Jason, slightly

spilled some! This is not too heavy.

Just enough to match to the

smokiness of the kippers but fresh

enough to go with the scallops and

the am.

. And the lovage with that, it goes

really well.

Ashley, you don't drink.

But, I'm not, obviously, pregnant.

Just to clarify!

What did you have

that was nonalcoholic?

I have a good

old breakfast tea. Without sugar, so

it is not so sweet. So I don't know

if you have had a chance to try the

tea. It might seem a little

unconventional.

The perfect match? St Jaques and

tea! Jason, you are cooking next.

I'm making chicken

thighs with swede puree,

seaweed crumb and a slow-cooked egg.

Don't forget if you want to ask us

a question this morning, just call:

033 0123 1410.

0330 123 1410.

Lines close at 11am today.

You haven't got long

so get dialling!

Or you can tweet us a question

using the #saturdaykitchen.

And don't forget to vote

for Ashley's food heaven

or hell on our website.

Now it's time to join

Rick Stein in Berlin.

He's out for dinner at a very

avant-garde restaurant,

if only he can find the front door!

if only he can find the front door!

When I mentioned Berlin being a

must-location for a long weekend,

everyone said, fabulous for a winter

break. Beer, hearty food and all of

that stuff. All I can say, is that

on this particular winter's morning,

it's very, very cold here! It's a

funny place to come for a long

weekend, isn't it?

Why? Well, it is

just a bit... Noir.

I like noir.

It's black, mell an colic stuff,

it's what Berlin's all about.

Yeah, I suppose so.

Well, it is for me. You want sun all

the time, don't you, sunny, happy

skies. I like a bit of black, a bit

of noir. It suits, really.

One of my so-called friends

suggested that if I wanted to see

the city, then take the tour in a

trabant. That legendary symbol of

east Germany. The car with a

ten-year waiting list, made out of

duroplast. A communist type of

bakelite. Well, it didn't rust! The

tour is certainly be different. You

see, you listen to a commentary on a

walkie talkie that comes from the

lead car. Sometimes you can make it

out, sometimes you can see out of

the windows. I have to say, it's not

the ideal way to capture the

greatest features of this German

city!

If I don't end up in the local

police station, I don't know what...

Presumably... See? ?! At last! I

found third gear! I turned the radio

off to celebrate and felt free. And

this is a glimpse of Berlin.

What was that like?

Terrible!

Terrible! I didn't hear a word.

I got the hang of it in the end.

Now I'd like to show you how to get

to one of Berlin's post popular

restaurants. Follow me, please.

Well they said something about it

being around the back of the Westin

Hotel. But this is so industrial.

Who would come around here? He said

something about a chandelier...

There we are.

It must be... Oh, there we go.

A chandelier will guide you to a

door and there will be a sign that

says "Cook Is Cream" and that's it.

So noir! So Berlin.

I have heard a lot about you.

I've heard a lot about you.

It's great to be here.

Well, I have to say I didn't expect

to walk into a packed restaurant. I

thought it would be more like a

Chicago speak easy joint like in a

gangster film. But this is a packed

vegetarian restaurant and it's only

7.00pm in the evening. The origins

of the restaurant came from the

famous Berlin techno clubs so when

Cookie the owner got bored with

discows, he started to create some

very exciting vegetarian food. Using

the same technics turn table! This

is made from Jerusalem artichokes

and sunflower seeds. And the green

is parsley oil. There is more to it

but being a simple cook, I couldn't

take it all in, and anyway, I only

have a CD player at home. You may

think this is not my food, of

course, it is not what I have been

brought up to do but I have thrown

away the rule book in Berlin and I

must say, that looks like a piece of

art. This is paper thin potato

strips, topped with mashed potato

and creamed spinach with a tiny

splash of Noilly Prat. Radishes,

built up into layers... A Julien of

spinach on top with a chopped

pistachio, sesame dressing with a

fried egg yolk. There's a lot of

work there. There are lots of dishes

here. I could go on and on. But

nobody is going to cook these at

home and that's the point-that's why

people come here, they get something

unique, and it is not just a

substitute for meat. Cookie, this is

interesting really interesting, it

is a reavant-garde restaurant. But

you started off in nightclubs?

Yes,

I started off in a nightclub 22

years ago.

Legal?

Of course it was illegal.

In those days you had to have an

illegal club!

I had a club but I got

bored with it, then I reinvented

myself as a chef.

I heard, yes.

Similar!

Similar!

Thanks Rick.

In fact that restaurant was recently

awarded it's first Michelin star!

Berlin has some very

sophisticated cuisine,

but it also has a great street

food scene too.

I was at a street food market

there myself recently and it has

inspired me to make a buckwheat

pancake with salt

cod Asian dressing.

cod Asian dressing.

It's very un-French.

Not really me.

A quick whizz through. This is a

buckwheat and chestnut flour

pancake. To serve with it, a little

salt cod.

That has been put in water for a

full day to extract the excess salt

and an Asian flavoured sous with

sweet chilli, soy, sesame and dry

sherry, all mixed together.

Lovely.

So, tell us a little bit about

panto...

About panto. You may know

more than me!

Trust, me, I don't!

This is my first ever panto, me and

the Diversity boys. We are doing

Dick Whittington at the Palladium in

London.

It is not any old pantow, it is THE

panto.

That's what I have heard. It

is incredible. The production is

incredible, the team, the cast,

incredible. It should be a great

show.

Who is in it?

There is the

incredible Julian Clary. Nigel

Havers. Elaine Paige. And Paul

Zurdin, who is brilliant.

And who are you?

Oh, me? I'm playing

the Sultan of Morocco. The first

thing people asked, was if I was

putting on an accent but it's Essex

all the way. The Sultan of Morocco

with an Essex influence. It's the

first time I have lines in a show.

Normally, me and the boys are just

dancing. In our stage shows we

dance. But lines in this show.

So the first time to learn lie lines

and all of the Diversity crew are

with you?

They are indeed. We are

looking forward to it. Getting the

routines together. Pulling it into

the a watchable format for people.

You are helping to produce?

No, I

think, obviously I produce the

Diversity section. So that is more

involved than if I was just acting.

Obviously we have to look at the

staging, and the costumes. Centred

around the team. So an a microlevel

I am. But it will be great. Six

weeks in the west end.

So did you used to go to panto?

Panto was my first introduction of

theatre to speak. When I was young

add a kid at school, I went to panto

and since then I have never been

back.

It is not a sfrench thing

panto.

It is a very British thing.

You guys?

Skegness, always pan owe

at Christmas time.

Since I have come

back into the world of pantomime. It

is huge. It is lovedly people in

Britain actually. So no, I'm really

excited to get going on it.

Now, right, OK. So I'm just folding

in a little bit of whisked up egg

height and it will help to make them

really light and fluffy. Just fold

that in.

You make that look so easy.

It is easy.

I tried it. I'm like a

cave man.

You will be able to do

this one at home. I guarantee you.

One more thing you're doing or

coming up soon Dancing On Ice?

Indeed.

It has been away a while.

It

went away in 2014.

Yes.

It had a

rest and now it's coming back strong

as well. Again, a really exciting

project for me.

Do you skate?

I did

a lot when I was younger actually.

Not so much on ice. I can ice skate

obviously, but skated a lot. I spent

a lot of time in skate parks and me

and the boys when we were younger we

used to skate a lot.

Me too.

Really?

I love ice skating. I don't want to

get the call! I do not want to get

the call!

I reckon he would look

amazing in leotards. Leotard and ice

skates.

Stop t Jason.

We need to

start the campaign.

Let's do this.

Let's nip this one in the bud. I am

not going to do Dancing On Ice.

If

you give me food heaven, he will be

on Dancing On Ice. That's a deal.

You heard it here!

Stop it. Absolutely not. So you are

going to be a judge.

I am going to

be a judge. I have judged a lot of

dance competitions so this is

something different for me because

there is so many of the elements

that cross over, but this is on ice.

There is the added factor if they

can fall over any time.

It must be

the most dangerous show on TV?

Ice

and blades and all sorts. Yeah, it

can get quite tough. Some of the

lifts as well, you are not just

doing it on your own, you have to

rely on a parten per which is tough.

I cracked my elbow as a teenager ice

skating and I still feel it.

Really?

Yeah. I really did enjoy ice skating

and roller blading as well with my

daughter when she was a kid. It is a

great way as well to keep healthy.

It is seriously, you will be

seriously fit. You are seriously fit

and keep healthy.

I try to.

Is that

something to do with your diet as

well?

Yeah, definitely. Do you know

what, in term of keeping fit and

healthy, I think diet is probably

more of a factor because there is a

lot of, the culture now is that, it

is all about the superficial element

of being fit and hlty, how you look

and how you can post on social

media, how you look inside is more

important than how you look on the

outside.

I think you're right there.

Absolutely. So what kind of a judge

are you going to be on this show?

Are you going to be Mr Nice guy?

That's a really hard question. I

just think honest. An honest judge.

There you go.

Well, you're going to

find out when you're on there soon!

Stop it!

LAUGHTER

Stop that now! Right, OK, so,

pancakes. Just quickly cook in the

pan like this. Flip them over. I'm

doing little ones. Little ones. I

have got the glaze. So the sweet

chilli sauce and the salt cod and it

cooks within seconds and we are

going to flake it on top of the

pancakes and the Julienne of

vegetable there. I'm going add a

little bit of coriander and mint.

Was the street food scene good in

Berlin?

It is really good. Honestly,

amazing. I mean, it is not just

curried things. It is amazing. It is

well worth a visit. Definitely.

Excuse me. Let me just put that on

the plate. These lovely light

pancakes.

There is quite a few

people on social media saying how

much they want to see you in Lycra!

Start a craze. Started a craze.

Oh

dear.

Hashtag Michel Roux!

There is

an extra part of the deal, if I

can't get him on the show, you will

see him host this show in Lycra.

Your heaven votes have gone up!

You're ganging up on me! You are

ganging up on me! Right, so we have

got the little buckwheat and

committees nut flour can pakes.

Can

I tuck in?

Get in there. A sweet,

spicy, Chinese sauce. The influence

was the street food in Berlin. Snoop

sometimes on shows like this, you

have to fake it!

This is beautiful.

Thank you very much. Thank you. He

is still wearing Lycra!

No way! Right, so what will I be

making for Ashley at the end of the

show?

Will it be his food heaven - turkey

and sweetcorn and spinach?

If so I'll make turkey with spinach

soup and sweetcorn dumplings.

I'll make dumplings with roasted

corn and chives and poach

them in turkey stock.

Then I'll blitz spinach

with the stock into

a lovely deep green soup.

I'll grill and slice turkey

oysters and serve it

with the spinach soup and dumplings,

and some smoked paprika to finish.

But if Ashley gets hell I'm

making poached oysters

with warm guacamole,

sprout leaf salad and a cream

veloute sauce.

I'll poach oysters in white

wine and place them on a

warm guacamole, then serve

with a rich veloute sauce

on a salad of steamed sprouts

leaves and beetroot,

with some chilli in there too.

Don't forget, what he

gets is down to you!

You've only got around

25 minutes left to vote

for Ashley's heaven or hell.

At the moment it could go either way

so go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

Now more from Keith Floyd in France.

This week he's hanging out

near Biarritz, and getting stuck

into some Basque cooking.

Let me introduce you to my two chums

who in their time have cooked for

presidents. Now they run a small

restaurant near Biarritz and they

are proud of this dessert and why

not? You only need to add whipped

cream to home-made custard and pour

it over the fresh fruit and pop it

under the grill and you are in

business. I really like to get

myself stuck into some really fish

and this is a piece of cod. A piece

of cod which passes all

understanding. I will explain why.

We are not going to make it into one

of those horrible unidentified

frying objects, we are going to cook

it in a traditional Basque way in

the restaurant of my new chums and

we are going to cook it brilliantly

with these wonderful ingredients.

Finely chopped shallots, salt, some

peeled and skinned and depipped

tomato and smoked bacon, freshly

golden breadcrumbs, little baby

capers, and the piece of cod itself.

So, off we go. We whack that

straight into the pan. Sizzle,

sizzle. A couple of seconds each

side to make it really succulent. We

don't want to overcook this

particular piece of fish. While

that's cooking away, this is

Felipe's recipe, I have to put the

breadcrumb alongside it. Dear oh

dear, knock things over. Always the

same in a strange kitchen, I have a

little problem. And then it has got

to go under the grill for a second

or two. They told me to leave it in

the pan while I put it under the

grill. I'm not going to because I

only have got one frying pan. I need

to fry the bacon. While they sizzle

away, Clive, if you could come over

for the other important part of the

sauce. This is a fish stock. Fish

heads and water and white wine and

reduced to it has almost become a

jelly and add cream and butter and

lick wa dies it and make the smooth,

creamy sauce. That you do well in

advance of preparing the fish

itself. Then you add a drop of soy

sauce. You add a few little pieces

of chopped shallot to add flavour

again. They will be slightly raw

inside the sauce and also a few

pieces of tomato like that. A quick

sieve. Stir it around for a second

or two like that. Check our lardons.

They should be nicely golden and

brown on the edges. Thank you very

much indeed, Felipe. Turn off the

gas if I can find my way around.

Then with my ladle, a little of the

sauce around. That with the pieces

of tomato and the bits of shallot

inside. OK. Then my little pieces of

bacon on the top so that they sort

of shine through the sauce like

little jewels studded around this

island of pure, whitefish. Excuse

me, Clive, sorry about that. And

finally my couple of little capers.

Now, he will probably tell me off

for bunching them together. Felipe,

can you come and have a look?

Yes.

How does that seem to be?

Nice. It

is very nice, yes. A little bit more

salt.

A little more salt. I always

forget to add a little bit of salt.

They always tell me off. But I

haven't done too badly, have I? They

have been busy doing other bits and

pieces and present you with a super

Basque meal. In the meantime, I will

have a slight slurp as I'm

trembling. I always do when I cook

for people like that. I must say

thank you for letting me borrow your

kitchen. Were you happy with the way

I prepared your dish?

Yes, you are a

good chef. A very good chef.

Tell me

about these other things. This is

black pudding, Lancashire,

Yorkshire, but it is quite different

here. What is special about the

black pudding? Can you explain that

dish to us?

It is a recipe of my

father. Just normal black pudding.

With the blood?

Yes.

Your father

killed the pig?

Oh yes.

He made the

sausage?

He has made the sausage.

It

is here cooked with deep fried

apples, very sweet apples and

chopped tomato. Very simple, but

wonderful. Then, here is a really

brilliant dish in my view, a fillet

of hake, lightly steamed, served

with a creamy, red pepper sauce,

simple to make. Just fish stock, red

peppers and cream, lick wa diced and

strained. Little basket of potato

with fresh noodles and of course,

the ever present ingredient used in

the Basque cooking.

But the real thing here is Felipe.

Felipe, what is Basque's cooking all

about?

The Basque cooking, I think,

it is the sweet colour is red, green

and white. We can say white for

onions, we can say red for the

tomato. Green for the pepper. So

with these three things we are

thinking to make all the time

something new, but something from

the region, you see. I think with

these three things we have to make

something new all the time.

Mary Berry makes a soup.

Before blending and serving with

cheese twists. It is almost omelette

challenge time. Ashley, you are

about to dazzle the audience a the

London pla laid yum. We are taking a

trip to the panto.

Chefs, will your

omelettes be goodies?

CHEERING

Or baddies?

BOOING

Don't get stage fright,

be an egg-strovert!

Will you bring the house down?

Eencor-se you will!

But hang on, where's the board?

CREW: It's behind you!

Enough of that now,

the show must go on!

Everyone's a critic!

So will Ashley get his food heaven,

turkey with spinach soup

and sweetcorn dumplings.

Or his food hell,

poached oysters with warm

guacamole cream veloute sauce

and sprout leaf salad?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, let's get cooking.

Jason, you're up next,

what are we making?

There have so many ingredients on

the board.

Well, I have never cooked for you

live on TV. So it is a pleasure.

And I must congratulate you for your

Michelin award.

Thank you.

So much love in the room!

A bit of

bra mans. Nothing wrong with that.

So what do we have?

We have some

water solution, some chicken that is

brined, we have brined the chicken

overnight in the water, the very

wellry and theion. We are now going

to pan fly those.

So they are quick cooked.

We do this in the restaurant to

control the temperature a little

more.

It is can be precooked and then you

can colour it off.

It is a French mis en place.

You have to understand this, I have

Michel Roux Junior making my gravy.

How good is that?! When I was

younger, I used to be able to watch

them cooking in the restaurant of

Gavroche, now he is here making my

gravy!

And I must say I am

absolutely honoured!

So, with that

chicken which are adding a little

carrot and stock to that.

And then with have the parmesan

rind.

Why? Most people throw it away. In

Europe, there are two ingredients

that hold the most umame, that is

tomato and parmesan. So we keep them

to add to the stocks and the soups

to flavour.

How do you describe the umami? A lot

of people have difficulty in

understanding what that flavour is.

I suppose parmesan is an indication

but it is another dimension. We have

sweet, salty, sour, bitter. Then

there is umami?

So, what we have to

do now, yes to put in here, we have

got sourdough, some sage leaves and

parmesan. We grate the parmesan.

Bake it in the oven. Chop it up,

deep fry the sage leave, chop it up.

Make traditional breadcrumbs, sea

wood and we add it together to make

this nice little crumb. It is pretty

straightforward.

So that is going on the top. It has

a lot of flavour.

Yes.

Do I have water for the eggs? I will

stick those on.

So, how many restaurants? There is

water there, Jason.

How many restaurants now?

Sorry, we

don't have boiling taps in Skegness!

Look at that! My dad would turn out

hot water off on me when I was a

kid!

So, how many restaurants now,

and counting?

I hate that question!

It's not about how many restaurants

I have got. It is how good we do the

job that we do, right? So, for me it

is important that we are always

looking after the customers, doing a

good job. But to answer your

question, 17!

And all over the

world?

All over the world, yes,

Sydney, Hong Kong, Shanghai, Dubai,

New York. But London is my home and

Social is my flagship restaurant. So

this is sweet, we want to bake it,

cook it with butter, lemon juice,

salt, thyme and bay leaf.

Jason,

Paul Kay, wants to know what came

first, the chicken or the egg?

Oh,

that old nugget. I don't know!

I

really want to know this? Do you

know? I really want to know.

If you

would like to try Jason's recipe

then visit the website... While you

are there, vote for Ashley's heaven

or hell.

So, now we are going to

slice these. We have got these

lovely discs and then we cook them

in a pickling dish. We are now ready

to go. We have the boying water. We

have the hen's eggs. This is cute.

We have an all day dining

restaurant, Better thanker's Tae

earn. We serve a lot of eggs. Me and

Phil, you know him very well. We

were getting a lot of wastage with

the poached eggs. So we came up with

an idea to stop the wastage and have

the perfect egg. So these are copper

marins, so steam them, inside the

egg case, take them out of the oven,

put them into ice water. Chill them

quickly. Leave them in the fridge.

When you want the egg for your

poached water. Camera three, are you

watching, if I get this wrong, 3

million people will laugh at me.

They wouldn't dare.

In there goes the egg. So we will do

two for safety. Now we warm... Warm

up the eggs.

So they are cooked but you are

warming them through. So in a busy

kitchen, the eggs are perfectly

poached every single time.

Exactly that. Allegedly.

So the sauce here is coming to a

boil, simmered and then reduced down

to this lovely consistency.

Yes, and then the puree.

Is this recipe in your new book?

It

is, yes, funny you mention that.

You are working on the book?

I have

finished shooting it. It is out in

October next year. The first time I

have done a fine dining. So this is

complicated, more difficult.

So it is all of the recipes at

Pollen Street. They are complex,

hence why people come to the

restaurants and don't stay at home.

That egg is there.

. . You are challenging me now.

They a beautiful.

Now the lovely chicken thighs.

And using thighs, it is always so

much flavour. The brown always has

more flavour than the supreme. So

this is hearty British elements with

Japanese fusion.

See, look at that.

That is coal. This is cool too. This

little thing.

I found that in America. We were

trying to get stuff online. What did

we do without the internet.

It is the quirky things that make

the difference in restaurants. It is

lovely.

So, on goes the chicken and then the

egg and the crumbs and the crispy

chicken skin.

So, what do we have?

Slow cooked egg, chicken thighs with

crispy chicken skin and dashi.

It looks beautiful.

I must say, I had jug envy earlier.

So cut through the egg and the egg

yolk goes all the way through to the

sauce.

Mmm.

There we go. Beautiful.

And those

copper marins, the egg, they are

just lovely.

Jane, what have you chosen

to go with Jason's

fantastic chicken dish?

I have a coastal white wine from

France. It is the Domaine de la

Tourmaline Muscadet. We were talking

about how muscadet gets a bad wrap

in the UK but this is packed with

flavour. I think it is a real

bargain it is fresh, cutting through

the richness of the egg yolk but a

flavour to match the umami, to match

the gravy.

And what is Ashley drinking?

We have

a seaweed green tea so, it matches

up to the dish. Do you like it

Lovely.

Jason?

I agree, Muscadet does not

get drunk enough in this country. It

is lovely and fresh.

Thank you.

Thank you.

Now let's catch up with Si

and Dave the Hairy Bikers

on their USA road trip.

This week they are in Texas

meeting a BBQ Queen!

This week they are in Texas

meeting a BBQ Queen!

We've had southern fried, we've had

stew but you know what's missing

from our American chicken adventure

now, don't you dude?

Barbecue. To

the barbecue belted Texas, cowboy!

It's one of the oldest methods of

cooking in the world and something

that the Texans takes very

seriously.

Well, they've got all the cattle and

cowboys, haven't they? They've been

known as a nation of Beefeaters and

barbecuers.

But chicken is now

giving the cows a run for their

money. For the first time in more

than a century, it recommend outsold

beef. Even earning its position in

the barbecue smokehouses of Dallas.

And the Queen of decksian barbecue

is Jill Burgus.

Do we have to curtsy or what?

Jill,

nice to meet you.

So, we hear that you are barbecue

royalty. We could not come to the

area and not see you. Tell us the

story.

Myself grandfather ran a market in

Texas for many, many years. It is a

114-year-old business. It is still

there. It is Lockhart, three great

businesses that I am related to

through family and marriage. So the

reason we wanted to do this in

Dallas, a there was nothing here

like the barbecue that I grew up on.

So, Jill has the king of the pit.

Damian. He is going to show us how

to make a traditional Texan chicken

with eggs. Devilled eggs. That means

stuffed.

Good to see you.

Thank you for having us. It all

starts in a spicy dry rub.

What's in the rub?

Sugar, salt,

cracked pepper. Spiciness like

cayenne, paprika, onion, garlic,

that's pretty much what we like.

Shall we get it in the pit.

Yeah, take us to the pit oh, mighty

one.

Let's do this. So this is the pit

room. Can you feel the heat?

Yes. It

is hot outside but hotter in here!

But it is wood fired smoke?

Yes.

That is in there for six hours, low

and slow?

Low and slow.

Amazing.

So, what does it take to become a

pit master?

You have to have

passion. You need to love the food

and be a part of all of this

deliciousness.

It is tasty food.

Comfort food to eat that you want to

get involved with, enjoy it with

beers and friends.

And a comfortable

coach so you can pass out!

Perfect!

Perfect!

That's exactly what happens

after you eat all of this.

I'm looking forward to this.

Come on, let's go before I pass out.

Time for the devilled eggs.

If something is devilled it mean it

is is hot and spicy.

As if we were not hot enough! So in

this case, the chicken has come

first?!

The chicken has come first!

It starts with mashed up yolks.

Oh!

This is smoked chicken.

This is a

mother and child reunion.

Correct.

Say hi to mummy!

A little bit of

onions. Hal pen owes, of course! We

want you to think about us when

you're gone. A little bit of mustard

powder. A little bit of rub. The

same rub we used on the chickens.

So

reflecting flavours.

And spicy

cayenne and pepper and mince this

up. That's ready to put back into

the white.

If your piping is not so

hot, you could just mix the

ingredients to go for a Texan take

on egg mayonnaise.

They go back in the smoker for 30

odd minute to say create this family

reunion of smoked chicken and

devilled eggs.

And the locals here

wash it all down with a Texan

cocktail.

Twhaes you called a bloody

Mary.

You know what they say,

everything is bigger in Texas, mate.

It is where kebab meets cocktail.

This explosion of...

Oh, dude, it's

good.

What are we doing Kingy, these

smoked eggs. Stick a halapeno on the

top and a pickled onion.

The egg

white has been smoked now.

This

really is quite straightforward

honest food. It is quite elemental

it there is not too much messing

about it.

Dave, you're right, the

beauty of it is the magic

ingredient. An ingredient that you

can't eat on its own, you can't

measure and you can't have a

spoonful of and have a pinchful of,

smoke!

Thanks boys, that was

a Bloody Mary and a half!

And that is it!

The heaven and hell

vote is now closed.

Ashley's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

First up is Naomi from Derbyshire.

What's your question, please?

What

season can you use to put in a fish

pie for our tea tonight?

Hello. Hi. Well, I was doing smoked

fish today so perhaps you might want

to try smoked fish or smoked

haddock. One-third of your fish

should be smoked and two-thirds

should be salmon if you like salmon

or cod as well. But yeah, just a

little hint of smoked fish in there

might abtreat.

A nine-year-old

cooking. Amazing. When you get

older, give me a call. I have got a

great job for you!

LAUGHTER

Thank you.

I like a little bit of prawns in my

fish pie to make it richer and more

special. Maybe some prawns in there.

Ashley, you have got a couple of

tweets for us?

I have, indeed. So,

Stewart Bond says, "Good morning. I

have got some harmoni paste. Can

what can I use to cook it with?"

You

mix it with water. It acts like a

stock. You can brush it on fish.

Scallops. It lifts the flavour. You

can do that with Marmite. And then

also with it, if you are making like

pumpkin soup or something like

that... Just squeeze it in to the

flavour you like and pour in your

pumpkin. Boil it up and puree it and

you have got amazing soup. One more

tweet.

Yes, Mini New Yorker tweeted,

"Can I ask what non alcoholic

mulled-style wine you would

recommend?"

I would swap the wine

for ginger beer because ginger beer

goes with a lot of cloves and

Christmassy spices and orange and

you kind of throw it in the pan and

just heat it up slowly and just add

all the Christmassy spices and a few

slices of orange.

Let's go back to

the phonelines. We have got Rebecca

from Somerset. What's your question,

please?

Good morning. Hi there.

Yeah, I bought a swede to go with my

roast dinner last week and forgot to

use it and it has been sat in my

fridge and I have been really

uninspired and I wondered if you had

any ideas.

Swede?

Jason? It is one

of my favourite vegs. Peel t slice

it. A little bit of butter. A little

bit of stock. Layer it up. A bit of

cream and garlic and thyme and

bayleaf, grate it with cheese and

put in the oven and let it bake and

certain it like a casserole.

Delicious.

That sounds amazing.

Thank you to everyone who called and

tweeted.

People are thinking about stocking

up on wine for Christmas?

It has

gone crazy, we have planted more

vines in the ground here. We are

appreciating a lot more. The

producers are doing a lot. The

quality has never been better.

In

For this week's foodie film,

we went to Cornwall to meet father

and son wine producers,

Bob and Sam Lindo, to find out

how a unique location

is yielding award-winning

English sparkling wine.

You are standing in the United

Kingdom's only single vineyard

protected as a native origin within

protected as a native origin within

the European Union. It means it

makes a different style of wine for

a unique character and the reason is

it has an ancient sub soil and steep

uniform slope and it faces due

south. It is the right height band

and none of it goes towards the

prevailing wind and it produces this

wine which has won a lot and people

say is different.

My parents didn't

know it was as good as site as it

turned out to be. We are the

furthest from the sea. We have the

lowest rainfall and it is warmest

spot in Cornwall in the summer. When

you are pushing the limits of great

growing, you need to have a perfect

location.

This is the long grape and

this will go into sparkling. The

great thing about it, it has the

really fantastic acidity and it has

a really light flavour and it is

what you need for sparkling.

English

wine production has been quite

small. We make less wine than

Luxembourg, but there has been more

of an interest in English wine. I

think with the sparkling, we're now

in this new territory. We make a

style of sparkling wine where you

can't make anywhere else in the

world and it's really good.

So many

of us have won gold medals in blind

tastings in prestigious awards and

it is not a fluke. People trust

that.

Really this is one of the

coldest places that you can grow

grapes. What it means for us the

grapes are on the vine 30 or 40 days

longer after flowering than

champagne. The hang time is long.

The grapes keep the delicate and

light flavour and they maintain the

high acidity which is perfect for

making sparkling wine. You can't

achieve the balance that we have in

our wines in warmer places because

the acidity drops off too quickly.

You get too much flavour in the

grapes or the sugar is too high. It

is the perfect place to make this

style of wine.

What makes English

wine so good, it has a luscious

mouth watering acidity. There is

beautiful carva, but what they have

missing is that luscious, mouth

watering acidity that just makes you

want to have another one.

We couldn't go all the way

to Cornwall and not bring back some

of that lovely wine.

We have some here to try.

Jane you have already sampled this.

Many times before. They are really

flying the flag for Cornish wine

which is what is so fantastic

because they have won all these

amazing awards. The lion's share is

Kent, Sussex, Hampshire, but it is

possible across the South Coast and

in Cornwall, where these guys are,

fantastic.

Some English sparkling

wines are amazing. So good I list

them in my restaurants!

There you

go.

Right!

It's omelette challenge time.

Jason and Anna, the board has been

cleared since we were all last on!

He made this fabulous omelette, I

believe and that's what it is all

about. My daughter was up there too.

I did the 14 second one.

We should

move on. That was before.

I did the 14 second one.

We should

move on. That was before. The aim is

to make a fast, edible three egg

omelette.

CHEERING

But if they're not,

nothing goes to waste

here on Saturday Kitchen,

they'll go in the compost bin.

BOOING

So will it be crew or compost?

Your time will stop when your

omelettes hit the plates.

Let's put the clocks on the screen,

Are you both ready?

3, 2, 1, go!

Turn that off so the butter doesn't

burn.

Good. Good. Look at that technique.

Technique. One using the spat la.

The other one using the fork. My

grandma always used a fork. Always.

You put a bit of cheese in there.

Always, chef. Always.

Oh, a little

bit of cheese in the omelette.

You're under pressure here, Anna. A

little flick there. Well done.

You see that little flick at the end

there?

I was too busy admiring my

omelette! I was too busy admiring my

omelette.

Right, let's have a little

look. They are the best looking

omelettes I have seen on the show.

That was riveting, that was.

LAUGHTER

It is beautifully seasoned.

That's

the cheese, chef, it's melted.

I do

like a cheese omelette. Sorry.

Sorry, for talking with the mouth

full. Anna...

What did you do, Anna?

22 seconds.

47.52. It puts you up

there.

Yeah.

33.92.

Wow.

Comen, I'll put you next to uncle!

Well done both of you. Nothing in

the compost bin.

So will Ashley get his food heaven,

turkey oysters with spinach soup

and sweetcorn dumplings.

Or his food hell,

proper oysters with warm

guacamole cream veloute sauce

and sprout leaf salad?

We'll find out after we've joined

Mary Berry for her brilliant

butternut squash soup.

First, a warming soup to brighten

the greyest of days. With my cheesy

Parma ham twists.

One of my favourite soups is

butternut squash. It makes you feel

beautifully cosy and warm.

But preparing butternut squash can

be tricky. So I've got a couple of

tips. If it is a young one, you can

take an ordinary potato peeler and

you can just take the peel off like

that. But if it's late in the

season, you can't get that potato

peeler into it. What I do, is I use

a big knife, something about the

size of that and I cut rings from it

and then take out the seeds and take

off the peel. It's a safer way to do

it.

Cut into cubes and then along with

the chopped red pepper, a large

chopped onion, and a couple of

carrots, pop it into a polythene bag

with some olive oil.

So, take that, and just shake it all

about.

So tip it all into the tin. Season

with pepper and salt and cook at 180

fan for 45 minutes. Roasting the

vegetables first, intensifies the

flavour and I think gives it a bit

of a kick.

What makes this soup really special

is topping the veg with some chopped

ginger and runny honey. This just

adds sweetness to it and it gives a

bit of a glaze too. Roast for a

further five minutes. Until all your

veg are nice and soft. Then, add it

all to a casserole pot. Aren't they

lovely and colourful? The smell is

wonderful of that ginger. Add around

1.5 litres of vegetable or chicken

stock. And let it bubble away more

about ten minutes. Oh, that's just

beautifully tender and the smell. I

can get that hint of ginger coming

up and it smells beautiful. Turn

that off. I'm just going to blend

that until it's beautifully smooth.

And now here we go. If it feels too

thick, the trick is just to add a

little more stock. That looks fine

to me now. And I've got something

rather special that I'm going to

serve with this soup.

Some megacheese straws.

S s Don't worry about making the

pastry, just buy some good quality

puff pastry. It wants to be fairly

thin.

That's about it.

What makes this truly flavoursome is

a layer of Dijon mustard. I bet

you're amused looking at this brush

it is a paintbrush. But I think they

are easier to use and I can do the

job quicker. And delicious Gruyere

cheese. I have chosen this cheese as

I like the way it melts down and it

is very comforting. Press the cheese

on to the pastry, phot in half and

start the process all over again.

And to make these twists, even more

appetising, add some wonderful,

salty Parma ham.

The dry cured ham gives it a great

piquancy. That's it.

Fold, roll and sprinkle one last

time.

All these light layers will create a

mouth watering crunch! And then I'm

going to cut this into six.

Do you know, this is a winning

combination of flavours. I am

immensely fond of Parma ham. I love

cheese and crispy pastry? The three

go really well together! Right, all

I have to do is give them a twist.

Three twists. One here in the middle

and one at the end. Pop them on the

tray like this, that way... The

secret to a perfect bake is to chill

for 10 minutes and then pop in the

oven at 200 fan for 20 minutes.

Keep an eye on them. They should be

a good colour. A lovely pale golden

brown. Then lower the temperature to

about 140 just to get them cooked

right through, so that when you eat

them, they're crispy all the way

through.

I think those look really tempting.

I remember in the '80s when cheese

straws, every time you went out for

drinks, you would see cheese straws

and they were delicious but these,

well, I certainly there is a little

more one upmanship with this, very,

very special. I have made huge ones,

in these but you could make smaller

ones to have with drinks. I can't

think of a more cosy lunch than a

steaming bowl of hot soup with an

indulging cheese and ham twist...

Mmm. Oh, so good.

Oh, so good.

Thanks Mary, a perfect

winter warmer!

Right, time to find out

whether Ashley is getting his food

heaven or food hell.

Food heaven could be

turkey with spinach

soup and sweetcorn dumplings.

Or food hell, poached oysters

with warm guacamole, a

rich cream veloute sauce

and sprout leaf salad.

Basically everything you really

hate.

I'm really nervous.

So you should

be.

Let's see what the viewers went for

it was 54%... Against heaven and

46%, hell. So, heaven it is!

Oh!

Thank you! Thank you!

Ashley, we should be thanking you,

when are you getting into the Lycra?

I will not let you down.

It is all

about the Lycra.

To start the campaign... Michel Roux

in Lycra...

I used to like you! So,

sweetcorn. Get the maximum sweetness

out of it. A little charred

sweetcorn. Get the maximum sweetness

out of it. A little charred like

this. So, look at that.

Lovely, lovely sweetness.

Dumplings, Anna is making them there

with the self-raising flour and the

chives with butter and they are

poached in the turkey stock. The

lovely turkey oysters. Jason is

cutting up the mille pois.

I have never had these.

And the turkey oysters. I will poach

them and then grill them for maximum

flavour and it keeps them really

moist. So a little water. Now,

turkey oysters for me are the best

part it is the brown, succulent meat

hidden beneath the wing. In French

they are called solilace. It means

that only fools leave them. So you

would be a fool to leave them.

So this Christmas, everyone will be

turning the turkeys upside down and

looking for the oysters.

You can get them from your butcher

but you will have to ask for them.

Oh, that is a little bit hot! That

is very hot! We have V earthquake

ises uvius!

I feel like I have given

French food a bit of a bad wrap. Can

I say to everyone at home, that I

love French people, I love the

French language, I actually got a B

in nigh GCSE. So I have been there

too, so pulled that one back.

Thank you, you are forgiven.

I don't want to disstress you...

Right, all the gas is off!

We will

switch it off and then hopefully get

it back on.

Talking of Emergency Services... Oh,

it's back on. And you are doing a

show?

I am doing a one-off special,

for ITV. It is called: A Night With

The Emergency Services. So I can

deal with this. But it has about a

tough year. There have been horrible

events this year. It made me think

where would we be without the

incredible men and women of our

Emergency Services. So we are doing

a show to celebrate them. There is

so much talent and personality. I

forget that they are behind the

uniforms. That you forget that these

are people with hopes, dreams,

aspirations and families. So this

show is celebrating the talent and

the people in the services. So there

are opera singers, dancers, and

illusion mists, they are all people

that work within the Fire Brigade.

So an incredible showcase.

So you are finding hidden talent?

Yes. It's is show, the strap line is

a show by the services for the

services. So, a lot of fun. I

actually became a fireman for a day.

Really?

So, I'm ready.

Well you're tall enough.

That's for sure. Did you do anything

special? Putting fires out. Or doing

anything glamorous or did you just

get dressed up?

No, I did. I went

into a room with the breathing

apparatus. It is really

claustrophobic with everything on.

So an incredible experience.

And talking about dressing up, how

about dressing down?

I know what you

are getting at. I can feel a new

hashtag coming on. Ladies and

gentlemen. Hashtag the real full

Monty with this gentleman.

The hashtag that has started is

Michel Roux Lycra!

I love that I did

a project called The Real Full

Monty. It was about raising

awareness for testicular cancer in

men. I was written in. That was

scary!

Who else did it?

It went down

remarkably, actually.

What a surprise!

It was the real

full Monty. Everything. We threw the

hat away.

Who did it with you?

Elliott Wright.

Wayne Sleep. Mark Foster. It was a

great cast. The people loved it. I

had people tweeting me saying that

they have sent the husbands off.

People went to get checks and people

did find signs earlier. So we like

to think that the programme saved

lives.

So really worth doing?

Yes.

I have added a little olive oil to

this. So this is pure spinach, very

lightly cooked. Don't overcook it,

or you lose the vitamins and the

colour. This is a lovely green it is

cooked in the turkey stock. So

nothing goes to waste. It is what we

were saying earlier.

Being a dancer, I'm sure you look

after yourself. You are careful of

what you eat, a special diet?

No, I

think everything in moderation. I

don't like the fads. I don't like

being extreme. I think you have to

live life. That means enjoying food

and a bit of everything. It's not

special. But I'm aware. I try not to

take in too much rubbish.

I think that is so important. A

balanced diet. Snow

Have you ever

drunk alcohol?

But it take as lot to

affect me. I am a walking tree.

We are basically hobbits down here!

This is really, really healthy and

nutritious.

That looks gorgeous!

Here we go.

So, your background, your dad was a

boxer. Did you think of going into

boxing?

He wouldn't let me. He said

"no".

And your mum was a ballerina?

Yes,

the Royal Ballet. That is the mix.

You look a bit like Joshua.

Oh, yes,

thank you.

And it is family affair?

Yes, my

brother is in it. But some of us

have known each other for 22 years.

It's been going for a long time.

Wow! So that is finished plating.

There is extra turkey there for you.

The spinach soup, the turkey oysters

and the grilled sweetcorn on top. It

is really meaty and turkey is not

just for Christmas.

So, the wine I have for you here is

the ASDA Extra Special Lugana. This

is from further north of Italy. I

think it is really great. Especially

with the spinach soup as much as

everything else. I think that this

works really well.

everything else. I think that this

works really well.

This is great value, £8.98 from

ASDA. It goes with the lightness of

the dish. And for Ashley and myself,

we have a nice green tea. Another

one!

You can't go wrong. That is

gorgeous. Healthy and delicious and

I avoided the real oysters.

Healthy and delicious

and I avoided the real oysters.

Well, that's all from us today

on Saturday Kitchen Live.

Thanks to all our

studio guests Anna,

Jason, Jane and Ashley.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen.

Don't forget Best Bites with Matt

tomorrow at 9.30am on BBC Two.

Have a great weekend.

Bye!