:00:07. > :00:09.I'm told there's plenty of surprises in store this morning
:00:10. > :00:13.You're about to get ninety minutes of incredible food from some
:00:14. > :00:40.So for my last time as host ? This is Saturday Kitchen Live!
:00:41. > :00:45.As it's my last day I've been allowed to pick three chefs to cook
:00:46. > :00:48.for me in the studio and I've chosen some of the very best
:00:49. > :00:51.First the Michelin starred Crown Prince of Cornish cooking.
:00:52. > :01:07.Next to him is a Frenchman who also has Michelin stars to his name,
:01:08. > :01:12.And keeping with the same super starry theme.
:01:13. > :01:25.That's THREE chefs with fivestars between them!
:01:26. > :01:36.Paul, what are you making? I'm doing a turbot with crab. Only ?92 for the
:01:37. > :01:42.dish. I picked all of the dishes. I have
:01:43. > :01:46.eaten in all of your restaurants. This would be a very expensive meal.
:01:47. > :01:52.Claude, you are making the main course? I am doing the chicken with
:01:53. > :01:58.tamarind. An interesting dish.
:01:59. > :02:04.And Sat, I was at your restaurant a few weeks ago, an amazing dessert.
:02:05. > :02:10.Chocolate Aero with yuzu and miso, inspired with my recent trip to
:02:11. > :02:17.Japan. Just delicious. What a menu.
:02:18. > :02:19.And I've also picked out my favourite Keith Floyd film
:02:20. > :02:22.to go alongside some other treats from the BBC archive
:02:23. > :02:24.including our usual helping of Rick Stein and Lorraine Pascale
:02:25. > :02:26.Today, after 10 years of cooking heaven and hell
:02:27. > :02:29.for all our celebrity guests, it's my turn to face my own
:02:30. > :02:34.regularly would believe me if I didn't say butter is my heaven
:02:35. > :02:39.Here to cook my heaven and hell dishes are Vivek Singh and Brian
:02:40. > :02:44.Welcome Vivek, you're cooking with my heaven ingredient, butter.
:02:45. > :02:57.Well, we all know that bur is you herselfen. So for your heaven dish,
:02:58. > :03:02.it will be the king of curries, the old Delhi style butter chicken.
:03:03. > :03:10.Where does it come from? It is a north Indian curry but it started
:03:11. > :03:13.off life as a tandoori chicken, then added with tomato, butter and
:03:14. > :03:24.fenugreek. And breads? Yes, garlic naan.
:03:25. > :03:30.And Brian Turner... What are you looking at me like that for? What
:03:31. > :03:35.are you doings with the horseradish? There are a lot of people out there
:03:36. > :03:44.who would love to see you eat horseradish. So a fish cake.
:03:45. > :03:49.With smoked eel and a hint of horseradish but served with
:03:50. > :03:58.horseradish mayonnaise, bags of it. Then finished off with frozen grated
:03:59. > :04:07.horseradish. Just like a Michelin starred restaurant would have.
:04:08. > :04:11.Well as always you'll have to wait until the end of the show to find
:04:12. > :04:14.Right, let's cook and up first is the brilliant,
:04:15. > :04:18.You're cooking one of my favourite dishes and I'm going to have
:04:19. > :04:36., tell me about this dish? It is turbot.
:04:37. > :04:42.We are keeping this nice and moist. It is lovely, transparent, gorgeous.
:04:43. > :04:52.Amazing to eat on the bone. We are making a sauce. It is a bisque, with
:04:53. > :05:00.veg and crab as well. I have brought you some crab... You have half of
:05:01. > :05:04.the restaurant! Yes, crabs, oysters, so a real taste of north Cornwall
:05:05. > :05:09.and Padstow. You have to get the fish on? Yes,
:05:10. > :05:14.straight away. So we have the bisque. That is a
:05:15. > :05:18.selection of root veg. Onions... I know you are going to tell me that
:05:19. > :05:24.the football is starting if I don't get a move on. Hopefully, shorter
:05:25. > :05:32.than in the rehearsals. Yes, you may be correct. It will be
:05:33. > :05:41.Sunday's game, not Saturday's game! Is this the dish you had at Paul's?
:05:42. > :05:49.No, I just had a little bit of fish. Do you not think that they look like
:05:50. > :05:53.a boyband? Wrong Direction! It has started already.
:05:54. > :05:59.The turbot is in. The leeks are next.
:06:00. > :06:03.This is a piece of fish but it has become quite complicated.
:06:04. > :06:09.Well, the wild garlic is in season, I thought I would bring some up.
:06:10. > :06:14.Is that brandy? Yes, brandy, vegetables. Nice diced leeks.
:06:15. > :06:19.Chicken stock and butter. Crab shells? Yes, we are using all
:06:20. > :06:28.of the crab. We are going to make about 15 litres
:06:29. > :06:32.to make a teaspoon! I'll add the water. Traditional fish stock is
:06:33. > :06:38.cooked in 20 minute but this is longer? Yes, absolutely. You are
:06:39. > :06:44.taught to make it in 20 minute but I think you need a lot longer.
:06:45. > :06:48.You need a dressing? Yes, please. It is all in the freezer, weirdly
:06:49. > :06:54.enough. Absolutely. We need the bowls nice
:06:55. > :07:00.and cold. We have the wild garlic with an
:07:01. > :07:04.oyster mayonnaise. It is delicious. The oyster gives it a lovely
:07:05. > :07:10.freshness. We have nice oyster leaves.
:07:11. > :07:16.Why is everything cold? Because it will split. With the oysters in it
:07:17. > :07:20.will split out if everything is warm.
:07:21. > :07:23.Be careful, James. That is why I have given you that
:07:24. > :07:30.job. The last time you were on, you, I
:07:31. > :07:36.noticed, you have rooms. But there is also bigger news? Yes, I have
:07:37. > :07:44.just become a dad. Three weeks ago. Thank you very much.
:07:45. > :07:48.Her name is Arisee and she is amazing.
:07:49. > :07:52.If I keep talking I will start crying.
:07:53. > :08:00.Not really. That was for my mum and Emma! So tell us about the oyster,
:08:01. > :08:06.then to change the subject. So, the oysters. Really lovely.
:08:07. > :08:13.Right on our doorstep in Cornwall. Where are they from? They are from
:08:14. > :08:22.the area of Padstow, across the estuary in Rock. Amazing. So we have
:08:23. > :08:32.thymme, garlic, seasoning, the leeks. That is cooking off. That
:08:33. > :08:37.will go in with the sauce. James I see that Paul has put stacks
:08:38. > :08:47.of butter in there. If you chose between butter and your cows...
:08:48. > :08:51.Anyway, moving on to the mayonnaise. We have a viewer tweeting in, so she
:08:52. > :08:57.asked a question, you have to answer it lad.
:08:58. > :09:03.Really? Both, if possible. I could not live without both? So, the
:09:04. > :09:08.mayonnaise, you have made a fancy oil. This is veg oil? Yes.
:09:09. > :09:13.So, the wild garlic is growing all over the UK.
:09:14. > :09:19.Next to it are the lovely flowers. This is a lovely soft garlic hit. We
:09:20. > :09:26.warm it with the oil and hang it over the night. You get this lovely
:09:27. > :09:32.green oil. It is gorgeous. .S I have the crab here. The shells
:09:33. > :09:41.are on there making the sauce. I am adding lemon zest.
:09:42. > :09:47.We have a little pan of the warm leeks. Then the cold crab. We finish
:09:48. > :09:51.on top with mayonnaise. There are nice temperature differences, and
:09:52. > :09:55.the oysters bringing in the lovely taste of the sea. A nice bit of
:09:56. > :10:00.acidity. It is a lovely colour.
:10:01. > :10:06.It is beautiful. The wild garlic with the oyster is stunning. James,
:10:07. > :10:11.turbot is lovely but it is expensive.
:10:12. > :10:19.What other fish could you use? Grey mullet. Gush narred. A beautiful
:10:20. > :10:25.fish, nice and sustainable. Shall I swap the leeks over. How
:10:26. > :10:30.long did you cook the looks for? Ten minutes until soft. Don't flood
:10:31. > :10:34.them, you don't want to lose the flavour of the leek. It is a tiny
:10:35. > :10:38.bit of water and butter cooked with it.
:10:39. > :10:48.And how long for this? That is about two days. Forget that! OK. Easter
:10:49. > :10:52.Monday then. Car line Williams tweeted in...
:10:53. > :11:00.Where are you getting these messages from? I am a techno whizzkid.
:11:01. > :11:06.She wants to know if there is a dish you have not cooked you would still
:11:07. > :11:14.like to cook? Lots really. I haven't travelled. You know, Brian, not much
:11:15. > :11:19.outside of the UK. So one of my favourite places, Sat loves Asia. I
:11:20. > :11:27.would love to go to Asia, so Japan. I will come with him.
:11:28. > :11:32.We will all go. I would love to go and visit. But
:11:33. > :11:36.that kind of stuff. I have not travelled. There are amazing
:11:37. > :11:40.ingredients in the UK. It is fantastic. But out and about, if you
:11:41. > :11:47.asked me, I would love to go to Asia. That would be my dream.
:11:48. > :11:52.So in the crab are chopped chives. It compliments the leek. Then
:11:53. > :11:55.shredded oyster leaf. So all of the same flavours coming through but all
:11:56. > :12:01.different. I'm ready to plate up.
:12:02. > :12:05.Can you finish the sauce with butter? Absolutely.
:12:06. > :12:11.Just a little bit of butter, James, half a pound! We start with the
:12:12. > :12:17.leeks. They are delicious, soft, with the garlic and the thyme and
:12:18. > :12:22.the reduced crab sauce. In the fridge is the mayonnaise?
:12:23. > :12:31.Yes, I brought one with me. So, basically, the two thing I made
:12:32. > :12:35.you have not used? Is that right? Paul, fresh crab is hard work but it
:12:36. > :12:46.is worthwhile, is it not? Incredible. It is incredible.
:12:47. > :12:52.Is that another question? Yes, James your mother keeps tweeting.
:12:53. > :12:59.Now we have the oyster coming through. It really gives that sea
:13:00. > :13:04.taste. It is delicious. Seaweed on the top? Yes. Some of the
:13:05. > :13:07.garlic flowers, so we are using everything.
:13:08. > :13:16.The turbot is out? It is on the back there. Put that mayonnaise whisked
:13:17. > :13:21.into the sauce. It helps to thicken it. The
:13:22. > :13:28.ingredients coming through. Using the whisk we did not use in
:13:29. > :13:41.rehearsal? Yep! Right, ready? Get it on the plate.
:13:42. > :13:48.Ready? Yes. I'll let you fill the are jug. I'll
:13:49. > :13:52.do the chefe drizzle. Go for it.
:13:53. > :13:58.Tell us the name of the dish? Padstow crab, bisque, ramsons and
:13:59. > :14:04.leeks. I would say it is as easy as that
:14:05. > :14:09.but it takes two days but enjoy that one. It smells amazing. It looks
:14:10. > :14:15.amazing. I'm looking forward to this.
:14:16. > :14:21.Ready with the knives and the forks? Yes. That would go lovely with
:14:22. > :14:26.horseradish. It would do! But this is about the
:14:27. > :14:32.hot and the cold? The same ingredients but in a different
:14:33. > :14:37.disguise. For me, the turbot, it is about cooking it on the bone.
:14:38. > :14:41.It holds. And these are not difficult bones. You just lift the
:14:42. > :14:44.meat off. Yes, and two lovely steaks on either
:14:45. > :14:48.side. We need some wine to go with this
:14:49. > :14:51.Susie Barrie is on duty today and apparently, went back
:14:52. > :14:54.to my roots, to Yorkshire. So let's see what she's picked out
:14:55. > :15:06.to go with Paul's titanic turbot. This week I have come to Yorkshire.
:15:07. > :15:11.I have somebody you might recognise from your childhood, James. It is of
:15:12. > :15:14.course Castle Howard. I cannot resist having a look around before
:15:15. > :15:43.finding some wine. Paul's dish is luxurious. It is full
:15:44. > :15:50.of special occasion ingredients and deserves an impressive white wine to
:15:51. > :15:55.match. I know James you are a fan of Morra share. If money were no
:15:56. > :16:02.object, I would be reaching for a bottle of fine white burgundy. But
:16:03. > :16:06.sadly my budget will not quite run to that. So I have chosen a wine
:16:07. > :16:13.that offers those same classic Burgundian flavours at a fraction of
:16:14. > :16:20.their price. -- the price. It is Petit Chablis. It is essentially
:16:21. > :16:24.shabbily's little sibling. When you get a good one like this it has a
:16:25. > :16:32.very similar characters really more expensive wines. There is something
:16:33. > :16:41.about the smell of good shabbily. -- shabbily. First and foremost, this
:16:42. > :16:45.wine is subtle enough to allow the all-important flavour of the turbot
:16:46. > :16:56.to take centre stage. At the same time it has enough weight for the
:16:57. > :16:59.crab feast. -- crab bisque. It has a fine Apple acidity that will cut
:17:00. > :17:06.through the richness of the leeks and the oyster mayonnaise. So Paul
:17:07. > :17:13.and James, I promise you, this is more than a match for your terrific
:17:14. > :17:19.turbot. Cheers. Cheers indeed. She really is a
:17:20. > :17:24.genius. This is just delicious. A brilliant match. That his castle
:17:25. > :17:34.Howard. That is where I first learned how to cook. I was put on
:17:35. > :17:39.making sandwiches. There is no truth that you were found underneath a
:17:40. > :17:47.stone then! I have been to your house! I think I was probably ten or
:17:48. > :17:58.11 years old. A little bit of pocket money. I started washing parts. --
:17:59. > :18:02.pots. Claude is up next. Either you making? We are doing chicken
:18:03. > :18:07.Malaysian style. Tamarind and carrots.
:18:08. > :18:09.Right let's catch up with Rick Stein.
:18:10. > :18:11.He's visiting one of the great unknown food destinations today,
:18:12. > :18:15.And if you've tweeted a message to the show this week pay extra
:18:16. > :18:17.attention to the bottom of the screen.
:18:18. > :18:38.Before I came on my journey, a lot of my chef friends asked me why I
:18:39. > :18:45.was going to Albania. I said that I knew the fruit of Spain, Italy,
:18:46. > :18:50.France, Thailand and even India. -- the food. But who can name even one
:18:51. > :19:06.dish from Albania? Go on. That is why I am here.
:19:07. > :19:15.I spent two hours at the border. And after that it was dark. It was so
:19:16. > :19:20.dark there were just a few lights in the distance, and so quiet. I woke
:19:21. > :19:26.up this morning to this. It is the sense of innocence in the landscape.
:19:27. > :19:30.For 50 years, Albania was closed from the rest of the world, bit like
:19:31. > :19:39.North Korea. It is almost as if it is a place that has just begun.
:19:40. > :19:43.There is a restaurant in North Albania I have heard of before. The
:19:44. > :19:47.resident chef has a big reputation for being self-sufficient. All of
:19:48. > :19:56.his produce comes from around here. Hello. I have heard a lot about you.
:19:57. > :20:03.Very nice to meet you. Sorry, I do not speak English too much. This
:20:04. > :20:07.place is really popular. The idea of going out to eat in Albania is
:20:08. > :20:11.fairly new. 50 years of strict communism until the early 90s
:20:12. > :20:17.changed the habit of the nation. They are just getting back into the
:20:18. > :20:24.swing of reading for pleasure. -- eating. I had missed breakfast and I
:20:25. > :20:29.could smell beans and pork. I said, I have just got to try some of this.
:20:30. > :20:37.A small dish to keep me going. I have just been looking at this. A
:20:38. > :20:50.local variety of beans from this area. And smoked pork. Simple,
:20:51. > :21:03.honest, full of flavour. Poor people, normal people use this.
:21:04. > :21:10.Smoke a goat. Smoke a chick. In this area it was the pork. Smoked ham.
:21:11. > :21:17.Perfect. Ham, sold, beans, water. Life.
:21:18. > :21:22.Part of the restaurant empire was an old concentration camp used to keep
:21:23. > :21:28.the intelligentsia away from the towns and cities. Now he wants to
:21:29. > :21:31.plant a vineyard here and make a creamery and a place to make local
:21:32. > :21:41.cheeses, but keeping tradition alive. I asked him to cook one of
:21:42. > :21:46.his most popular dishes. He told me it was a Sunday afternoon favourite
:21:47. > :21:57.around here. It is chicken with pasta but not as we know it. Those
:21:58. > :22:01.chickens looked very free range. Lovely yellow colour. I was asking
:22:02. > :22:08.what the little yellow ball was in the middle. It is a yoke that has
:22:09. > :22:18.come of the cavity of the chicken. It is a real slow food.
:22:19. > :22:34.How long has that got to go in for a? Ten, 15 minutes. No liquid for
:22:35. > :22:43.the pasta? No. It is toasted. I take outside and I put warm stock. I like
:22:44. > :22:49.the idea of that. All around the restaurant there is lots of culinary
:22:50. > :22:52.activity. I think he may be overcompensating for the television
:22:53. > :22:57.crew because his wife is dressed up in ancient Albanian costume. Not
:22:58. > :23:00.something she does every day. And she is making a pancake
:23:01. > :23:06.traditionally cooked by the shepherds in the mountains. It is
:23:07. > :23:13.made up with about 30 layers of thin batter and lashings of melted
:23:14. > :23:21.butter. It is cooked with a hot lead laden with red hot coals. Would you
:23:22. > :23:39.like to taste? I would love to taste. Yummy. Very good butter. That
:23:40. > :23:46.is really nice. The butter makes it. After the pasta is toasted, he adds
:23:47. > :23:49.some chicken stock and put it back in the oven until the pasta has
:23:50. > :23:58.absorbed it. Then it is ready to serve.
:23:59. > :24:19.This is delicious. Food like this, what happened during the Communist
:24:20. > :24:24.era? In the morning time you take food. No local dishes, just
:24:25. > :24:30.everybody ate the same? With democracy, Italian French, every
:24:31. > :24:37.different style from the world, came here. Don't remember old tradition
:24:38. > :24:39.from Albania. What you are doing is great because this food is full of
:24:40. > :24:45.character and I really admire what you are doing.
:24:46. > :24:50.Fascinating stuff Rick and thank you for all those messages.
:24:51. > :24:53.I'm looking forward to seeing more throughout the show.
:24:54. > :24:56.Let's keep cooking and next up is another of my requested chefs,
:24:57. > :25:09.Claude, this is a dish I tried at one of your restaurants. Chicken
:25:10. > :25:19.Malaysian style. It has a name but I cannot pronounce it! Do you put it
:25:20. > :25:25.in cold stock and bring it to the boil? Yes. Tamarind has got the
:25:26. > :25:37.flavour of a sour date. You have to boil them. You want me to cook these
:25:38. > :25:43.as well. These are turnip tops. If you can take just the tender part of
:25:44. > :25:50.it. You just basically boil the tamarind. Along for a? That is
:25:51. > :25:59.cooked already. We need something like 20 minutes. It is an
:26:00. > :26:05.interesting way of cooking chicken like this. It keeps it nice and
:26:06. > :26:12.moist. Yes, and it is always better to cook stuff on the bone. It is
:26:13. > :26:17.nicer. It is more moist. Your shallots are in the oven? Yes. I
:26:18. > :26:27.would show you in a bit how we do it. I just want to cool down this a
:26:28. > :26:31.bit. The shallots cut in half. I will get these plans on here because
:26:32. > :26:42.I know you want to do this as well. He wants some oil? A pinch of oil. A
:26:43. > :26:50.pinch of oil! Is that French? You should know that. I thought you
:26:51. > :26:51.spoke French?! I did study French cooking. Little bit of oil in the
:26:52. > :27:09.pan. Your restaurant in London is going
:27:10. > :27:15.to four days a week? Yes, we are doing four days. I have a little bit
:27:16. > :27:19.more time. I wanted to make sure that my time got a little -- my guys
:27:20. > :27:29.got a little bit more time for themselves as well. The pub is in
:27:30. > :27:40.Escher and sorry. -- is in Escher in Surrey. Is it rustic French cooking?
:27:41. > :27:54.What is the menu? English food made by a Frenchman! Why not?! Have you
:27:55. > :28:07.got horseradish on the menu? Yes, just for you. You are using the
:28:08. > :28:16.breast only, is that right? Yes, you can use the legs. The leg has more
:28:17. > :28:23.flavour. Can you charge more in the restaurant if it was a breast? Yes,
:28:24. > :28:40.I would, actually. We have got the tops here. We have got butter and a
:28:41. > :28:51.little bit of stock. Tell us how you make this tamarind? We boil this
:28:52. > :28:58.old. Yes, and you cook it very slowly for six hours. Because of the
:28:59. > :29:01.amount of sugar you have got in it, you do not want the sugar to turn
:29:02. > :29:09.into Caramelo. You have to cook it really slowly. To get that sweet and
:29:10. > :29:19.sour flavour, you add some rice vinegar. A pinch. Good man! Rice
:29:20. > :29:27.vinegar. James, I have had another Twitter. We want to know who your
:29:28. > :29:36.favourite guest was on the show. It comes from Erin Fletcher. I have
:29:37. > :29:45.said this a lot. The late, great Jackie Collins. She was incredible.
:29:46. > :29:55.I think the first thing I asked her was, isn't it amazing to have 24
:29:56. > :30:07.million books out there. And she said, darling, it is 956. There are
:30:08. > :30:12.incredible moments in your career. The look on people's faces. Antonio
:30:13. > :30:17.Banderas was here. He was looking at me thinking, what am I doing on this
:30:18. > :30:22.show? And I am looking at him thinking, what are you doing on the
:30:23. > :30:25.show?! Food is a great leveller. This is what makes the show very
:30:26. > :30:33.special. It should always be about you guys. I am just the middle
:30:34. > :30:36.person trying my best to hang on and steering the ship. Although today I
:30:37. > :30:44.have not got a clue where it is going!
:30:45. > :30:54.Lots of people are tweeting, you have to answer this question. Mr Ian
:30:55. > :31:02.Cook has said: Is James going to do the Omelette Challenge? No.
:31:03. > :31:09.Everybody wants to know that, they didn't want to hear "no".
:31:10. > :31:14.Right, what do we have here, now? We have the soy sauce, the rice
:31:15. > :31:22.vinegar, the coriander seeds, the palm sugar and for the sweetness, we
:31:23. > :31:32.use it on a plate as a Condiment. Like a chutney.
:31:33. > :31:39.Very much so. We use am rand in India.
:31:40. > :31:48.Now with the shallots, we need a little bit of flavour to go over the
:31:49. > :31:54.top. -- we use tamarind in India.
:31:55. > :32:01.So this is the key to it, it really brings the flavours out? This is the
:32:02. > :32:07.third dimension. And the sauce goes back in the pan.
:32:08. > :32:13.Does the tamarind stay with the food for a long time? It is better to
:32:14. > :32:18.marinade it, doing it in advance is better. It makes sure that all of
:32:19. > :32:22.the elements blend together. Ready when you are.
:32:23. > :32:33.I'm ready now. So, the chicken... We have added the
:32:34. > :32:39.sauce to it. All these flavours, there is
:32:40. > :32:43.sweetness, acidity, so we need something cleaner, to this, I'm
:32:44. > :32:49.using the oyster leaf. And the oil, what is in it? The oil
:32:50. > :32:54.is coriander. This is interesting, you can get
:32:55. > :32:58.these online. These are oyster leaves.
:32:59. > :33:04.And the oil with the coriander. It brings a lot of freshness.
:33:05. > :33:10.You eat everything else and the oyster leaf at the end.
:33:11. > :33:22.Yes. Give us the name in French? Poulet?!
:33:23. > :33:27.I should have expected that! I just knew today was going to be like
:33:28. > :33:38.this! Incredible. Just dive into this.
:33:39. > :33:49.Go on, dive in, guys. Save that oyster leaf to the end.
:33:50. > :33:54.Mmm! That is very good. Lovely and different flavours.
:33:55. > :34:01.You were talking about travelling, that is where you find this dish. I
:34:02. > :34:06.fell in love with it. It is the lobster with the sauce. All of these
:34:07. > :34:10.influences you bring back to the food is interesting.
:34:11. > :34:15.Let's catch up with Susie Barrie on her tour of Yorkshire,
:34:16. > :34:17.in a town I know quite well, Malton.
:34:18. > :34:37.So what's she picked to go with Claude's cracking chicken?
:34:38. > :34:43.Claude's Malaysian inspired chicken is powerfulally aromatic and
:34:44. > :34:47.flavoursome. It needs a wine with character to stand up to it. If you
:34:48. > :34:54.are in the mood for red, you need something to work with the tamarind
:34:55. > :34:59.and the coriander. So this soft and jammy Garnacha from Spain is ideal.
:35:00. > :35:04.But, I think that is dish is better suited to a white wine. I have
:35:05. > :35:10.chosen the king of grape varieties when it comes to modern Asian
:35:11. > :35:13.cuisine, Riesling. It is the Tim Adams Clare Valley Riesling from
:35:14. > :35:19.Australia. Although Riesling can be off-dry or
:35:20. > :35:25.even sweet, Australia's Clare Valley is known for the dry lime-infused
:35:26. > :35:33.wines that work well with mildly spiced dishes. It bursts from the
:35:34. > :35:39.glass. It is so expressive! So although the wine is dry, it is ripe
:35:40. > :35:45.and fruity. That works well with the tamarind in Claude's dish. The Bury
:35:46. > :35:50.turnip tops and the caramelised shallots, need a wine with fresh
:35:51. > :35:57.acidity, which is a hallmark of the rice Lynne. This one has the weight
:35:58. > :36:02.and the intensity to cope with the rich chicken reduction. So, Claude,
:36:03. > :36:10.here's to your delicious chicken, cheers! Cheers indeed. Malton is now
:36:11. > :36:16.famous. I failed cookery there! Did you
:36:17. > :36:19.really go to school? Yes, I did go to school, thank you very much,
:36:20. > :36:24.Brian. Another great wine. Right
:36:25. > :36:28.Right, let's check out Lorraine Pascale's baking skills
:36:29. > :36:30.as she makes millefeuille and soda bread accompanied with more
:36:31. > :36:47.Thank you very much. Most people say they don't have time
:36:48. > :36:53.to make bread but this bread is the most effortless bread you can ever
:36:54. > :37:01.make. It needs 370 grams of plain flour. It's a really simple soda
:37:02. > :37:06.bread. There is no needing, you yeast, no
:37:07. > :37:13.waiting around for it to rise. Bung it in the bowl with a quick mix and
:37:14. > :37:21.into the oven. You need 130 grams of whole meal flour to make it healthy.
:37:22. > :37:28.A teaspoon of bicarbonate of soda. And a teaspoon of salt. Make a
:37:29. > :37:39.little well in the middle... And 40 grams of butter.
:37:40. > :37:45.Then buttermilk. I need 340 grams of this. Buttermilk is basically a
:37:46. > :37:52.soured milk. You can get it in most supermarkets. OK, next the treacle.
:37:53. > :37:58.The best way to get it off the spoon is to dip it in hot water. Leave it
:37:59. > :38:05.for a few seconds and then into the treacle. Look at that lovely colour.
:38:06. > :38:12.It is OK to get messy. Plonk it in and let it slide off the spoon. Mmm!
:38:13. > :38:17.Give it a good mix it is like a cake batter, almost. Make sure that
:38:18. > :38:26.everything is nicely combined. Squeeze it around the sides.
:38:27. > :38:31.I did say no kneed but you do have to bring your hands in for a minute
:38:32. > :38:35.to bring it all together. So a bit of flour and squidge it together and
:38:36. > :38:41.on to the surface and bring in the edges. Just fold the edges together
:38:42. > :38:49.in a nice little parcel. Then around in a little ball.
:38:50. > :39:03.Take your wooden spoon and flour the end. So a bit of flour on the top,
:39:04. > :39:11.it will give it that lovely bakery look. This goes into the oven for 30
:39:12. > :39:45.to 40 minutes at 200 degrees. See? Easy!
:39:46. > :39:52.I find that simple ingredients always make the best patisserie.
:39:53. > :40:04.Thank you. Right, French pastries to bake.
:40:05. > :40:14.I love mille-feuille. It is a classic pastry from France. I am
:40:15. > :40:19.filling them with a lemon cream and blueberry.
:40:20. > :40:29.I have rolled out the pastry as thin as possible. On a board with dusting
:40:30. > :40:36.suggest your. Using a rectangle, I cut them out with a pizza cutter. On
:40:37. > :40:43.a baking tray with lots of icing sugar and into the fridge to chill.
:40:44. > :40:51.After 30 minutes into a 200 degree oven for five mens, sprinked with
:40:52. > :40:57.icing sugar and back into the oven for five machines until golden
:40:58. > :41:04.brown. The name mille-feuille means 1,000 leaves. I can't see them but I
:41:05. > :41:17.know that they are in there. I am going to layer them up, with the
:41:18. > :41:25.lemon creek. Easy to make. A large bowl with 125 mills of cream, a
:41:26. > :41:31.little bit of icing sugar and a zest of lemon cream and some vanilla pod.
:41:32. > :41:40.And whisk it up. Put it into a icing bag and do just
:41:41. > :41:45.do blobs. This is the bottom. It gets three layers. I love piping. It
:41:46. > :41:51.is easy to do, put the nozzle down and squeeze. Then stop squeezing and
:41:52. > :41:56.lift. If you don't have a piping bag you can easily use a knife and
:41:57. > :42:02.spread it on this way. I love the way that the little blobs look in
:42:03. > :42:08.this. Take your blue better yes, sir and plop them on the blobs.
:42:09. > :42:12.It is quite funny, when I was working in restaurants, they did not
:42:13. > :42:18.make their own puff pastry. All of it was bought in. So no feeling
:42:19. > :42:23.guilty about using shop-bought puff pastry! Take the middle layer. It
:42:24. > :42:36.gets a squirt underneath like glue... Place it on the bottom and
:42:37. > :42:43.then another one... A squidge and then press it down and that is a
:42:44. > :42:51.very elegant dessert. Put a sploj on your serving plate. And place the
:42:52. > :42:57.mille-feuille on top like that. When you are carrying it around it won't
:42:58. > :43:02.wobble over! You will make a lot of friends with this dessert. Sprinkle
:43:03. > :43:12.with lots of icing sugar and there you are, mille-feuille. French
:43:13. > :43:16.Thanks for all those lovely messages we've certainly got
:43:17. > :43:19.Still to come this morning on Saturday Kitchen Live.
:43:20. > :43:22.I've got my favourite ever Keith Floyd clip lined up
:43:23. > :43:28.He's braving the high seas and giving a grandstand
:43:29. > :43:31.performance cooking on board a trawler in a force 9 gale!
:43:32. > :43:33.I'll never get bored of watching this one,
:43:34. > :43:38.There's no omelette challenge today but apparently
:43:39. > :43:43.there are a few surprises for me in the phone in.
:43:44. > :43:47.You, and me both, will have to find out what's in store in just
:43:48. > :43:52.And I'm facing food heaven or food hell today.
:43:53. > :43:56.So will the chefs be kind to me on my final show and let me eat
:43:57. > :43:58.butter chicken or will they make me eat horseradish.
:43:59. > :44:02.You'll have to wait until the end of the show to find out which one
:44:03. > :44:14.You're not going to do it! I would say I have a knife but I can't just
:44:15. > :44:19.Now, this next recipe is something I tried the other week and it simply
:44:20. > :44:23.So I knew he had to come and cook it on my last show.
:44:24. > :44:43.This is a rated chocolate influenced by my recent trip to Japan. We have
:44:44. > :44:56.Yuzu chocolate and Miso. You have inoculated them. We are going to
:44:57. > :45:03.heed the stock syrup and a citrus fruit from Japan. Almost exotic.
:45:04. > :45:09.Very fragrant and it goes really well with chocolate. You can buy it.
:45:10. > :45:21.You can imported but it is quite rare. We are going to add this,
:45:22. > :45:29.bring it to the boil and whisk it for a minute. In here I have got
:45:30. > :45:36.some chocolate and a pinch of oil. Agar is basically a thickening agent
:45:37. > :45:42.from seaweed. It is a vegetarian version of it. It also stabilises at
:45:43. > :45:48.a high temperature. So you can actually use it as a gel. This is
:45:49. > :45:55.your actually chocolate. -- actual. 42%. You can use different
:45:56. > :46:01.chocolates but you have to find out the balance of the oil ratio. It is
:46:02. > :46:12.quite tricky. I think there are about 30 millilitres to 500 grams.
:46:13. > :46:22.We are going to pop that in here. Wipe the bowl and make sure there is
:46:23. > :46:29.no water. Is this for Sunday lunch? I know I am having it at my mum's on
:46:30. > :46:33.Sunday! We do a ten course tasting menu at the restaurant. The idea is
:46:34. > :46:36.to give you your chocolate hit without the wait. It looks large,
:46:37. > :46:46.has lots of flavour but it is quite light. You cannot feel over sated.
:46:47. > :46:54.Tell everybody about your restaurant. It is very special. You
:46:55. > :47:01.have just one macro the award -- you have just one the award. We produce
:47:02. > :47:05.brilliant food with a great team, great service. We are trying to give
:47:06. > :47:09.you something you can remember. We are in a strange location but we try
:47:10. > :47:15.to give you a world-class product. The idea is to give you a journey of
:47:16. > :47:19.flavours, tastes, textures, temper just. We travel the world and we
:47:20. > :47:26.come out with so many influences. It is nice to give the customers a
:47:27. > :47:30.taste of Japan or Singapore. It is you. The minute you walk through the
:47:31. > :47:36.door, yourself and your wife, it is you. We are very passionate. We have
:47:37. > :47:42.been in the industry 60 years collectively. I love it. I think it
:47:43. > :47:46.is the best job in the world. We get to travel, meet brilliant people
:47:47. > :47:55.like yourselves. Obviously Brian as well! He is part of the scholarship,
:47:56. > :48:02.so I have got to look after him. I'm just sticking your name down, son.
:48:03. > :48:10.What is it?! This one, you're just charged it with some gas. You have
:48:11. > :48:16.got a moose like texture. You start off with a chocolate mousse really.
:48:17. > :48:21.Yes. You are looking for that kind of coming out. You are already
:48:22. > :48:30.starting the aeration process. We have got a vacuum machine behind us.
:48:31. > :48:34.You have got a test kitchen. You are testing recipes constantly for the
:48:35. > :48:37.new menu. I think as a chef it is our obligation to give guests
:48:38. > :48:42.something unique. The skill set has to be flawless in terms of you had
:48:43. > :48:48.your classical training, but we want to give them something exciting.
:48:49. > :48:51.This is your little storage container which allows you to seal.
:48:52. > :48:58.I am going to pop this into the vacuum chamber. You have two seal
:48:59. > :49:06.the top? You do, yes. You pop it in, it starts coming up. When it starts
:49:07. > :49:10.hitting the lip... It is a one-way bowl. It stops it from falling.
:49:11. > :49:17.Gently, as if it is the crown jewels, you take it to the fridge. I
:49:18. > :49:24.don't know if you can see that, but you can see it raised up. It has
:49:25. > :49:29.probably increased fivefold. James, I am just getting some news through.
:49:30. > :49:33.I must told that Saturday Kitchen is now the top trend in the country. --
:49:34. > :49:42.I am told. APPLAUSE. And they all want to
:49:43. > :49:47.know... Whether I am doing the omelette challenge! If you could
:49:48. > :49:55.cook for Arnie won alive now, or in history, apart from slot here, who
:49:56. > :50:10.would it be? Honestly? My grandmother. It is true. 15 years
:50:11. > :50:15.ago she passed away. This is the chamber. The release about four
:50:16. > :50:19.hours. You end up with this incredible aerated chocolate. What
:50:20. > :50:41.are going to do is, pull it away from the side. There you go. Be
:50:42. > :50:48.patient. So basically, you allow it to cool and then blitz it. The
:50:49. > :50:53.actual jelly, it has been pure red. We have got some in the bottle. I am
:50:54. > :51:04.going to trim this one. You can hear it. I want a nice wedge because I
:51:05. > :51:06.know how greedy then Gaisah. You have got the most incredible,
:51:07. > :51:14.lightest chocolate you have ever seen. We have bounties put some of
:51:15. > :51:21.this bureau. -- we are going to put on some of this puree. I normally do
:51:22. > :51:29.it in five blocks. I normally assume they are our five mouthfuls. With
:51:30. > :51:36.Brian I would just do that! Dehydrated Miso. This goes really
:51:37. > :51:48.well. What can people use instead of that? I don't know! I am not going
:51:49. > :51:54.to lie. We have our aerated chocolate inspired by my recent trip
:51:55. > :51:57.to the north part of Japan. It was inspired by my recent trip to
:51:58. > :52:02.Nottingham. How good is that?
:52:03. > :52:15.I don't know if you want to put that on a plate for Brian. Yes. It would
:52:16. > :52:24.be rude not to. We will dive into that one. There you go. Dive into
:52:25. > :52:28.that. It looks an awful lot. It is about 25 to 30 grams. If you think
:52:29. > :52:35.about that in terms of weight, it just disappears. But you get all of
:52:36. > :52:39.the intensity. It is must like chocolate Orange, chocolate Mandron.
:52:40. > :52:43.It just melts in the mouth and disappears.
:52:44. > :52:45.Right, we need some wine to go with this.
:52:46. > :52:48.So let's go back up to Yorkshire to find out what Susie has chosen
:52:49. > :52:53.to go with Sat's stunning chocolate dessert?
:52:54. > :53:00.I am still in Yorkshire and I have come to a town where you learned the
:53:01. > :53:03.tricks of your trade. Before I choose my wines, there are some
:53:04. > :53:09.people who would like to give you a message. Hello James. I know you are
:53:10. > :53:13.going on to pastures new. I am certain it is great to be a real
:53:14. > :53:17.success for you as Saturday Kitchen has been a resounding success. I
:53:18. > :53:20.wish you all the very best in the world. And sometimes I would like to
:53:21. > :53:39.see you again. Good luck James! I absolutely love chocolate. But it
:53:40. > :53:43.is notoriously difficult to match wine too. Dark chocolate in
:53:44. > :53:48.particular has an almost unique combination of intensity with
:53:49. > :53:50.sweetness, bitterness and an assiduously, and a classic dark
:53:51. > :53:56.chocolate desert needs something rich and powerful like this
:53:57. > :54:02.fortified ruby port. But the milk chocolate desert with Yuzu and Miso
:54:03. > :54:07.is anything but classic. It is innovative and exotic with a
:54:08. > :54:12.lightness of touch. And so I have chosen the incredible reasoning from
:54:13. > :54:18.South Africa. I think the most important thing about any sweet wine
:54:19. > :54:25.is that it has a perfect balance of sugar and acidity. And this wine
:54:26. > :54:36.certainly does. It smells of honey and ripe apricots. And it just taste
:54:37. > :54:41.amazing. The ripe orange fruit flavours complement that smooth
:54:42. > :54:47.milky chocolate perfectly. The Tangye acidity in the wine works
:54:48. > :54:51.brilliantly with the citrus notes. Those rich need overtones are just
:54:52. > :54:58.what we need to offset the savoury miso coated salt. I am certainly in
:54:59. > :55:04.heaven and I hope you are as well. Cheers. Cheers indeed. I thought you
:55:05. > :55:12.would finish that, to be honest. I am taking it home. Great body.
:55:13. > :55:15.Right, it's time to move from the world of modern cooking
:55:16. > :55:18.techniques back into our culinary past with a recipe from the greatest
:55:19. > :55:22.As a special treat for my last show as host
:55:23. > :55:24.I've picked out my favourite moment from the master.
:55:25. > :55:27.He's on board a trawler in a force 9 gale.
:55:28. > :56:05.All cooking of the real kind depends on first class fees. Anybody can go
:56:06. > :56:14.to the supermarket and buy frozen fish. But you go to where it is
:56:15. > :56:29.really happening. Whitewater, all that business. When you actually go
:56:30. > :56:37.fishing, they have not code -- caught anything. I have brought a
:56:38. > :56:44.few muscles to cook for the crew. I am going to prepare a dish that is
:56:45. > :56:49.going to be cold light of the radiant wave. This is our nautical
:56:50. > :57:01.dish of the day. Fish the radiant wave. We have got a few Whiting, a
:57:02. > :57:16.few haddocks. Lemon sole macros. Take your shopping basket. This is
:57:17. > :57:22.unbelievably bad. It really is. Very slippery. In you go. This is your
:57:23. > :57:34.shopping basket. This is shopping on the ninth parallel.
:57:35. > :57:40.Seriously, don't laugh. Every time you have a fish meal, what I am
:57:41. > :57:47.doing now is what they do every day of the week to bring you the face.
:57:48. > :57:54.So do not joke about. It is fun, I know, for us, but this is how they
:57:55. > :58:00.really work. So, out of this lot I am going to dedicate a dish to this
:58:01. > :58:12.ship. Richard, come into the kitchen. If we can get back.
:58:13. > :58:22.To recap on the whole thing, Richard, and stay with me, we have
:58:23. > :58:25.fresh coddling down here. My little Whiting, my haddock, my langoustine
:58:26. > :58:32.is, my prawns, the muscles I brought with me. Parsley and some cream. And
:58:33. > :58:37.not really very much else. While I fry those fillets of the freshest
:58:38. > :58:42.fish you can imagine, at the same time I made, as every good little
:58:43. > :58:47.cook in the world knows, a simple white sauce, butter and flour filled
:58:48. > :58:55.with milk, a few onions, bay leaf, Parsley etc. I did that while I was
:58:56. > :59:00.fiddling about. This is the magic of magic. At the same time, I got some
:59:01. > :59:06.of these brilliant muscles and merely post them in about a quarter
:59:07. > :59:13.a pint of water so that they opened. I did not overcook them because they
:59:14. > :59:19.are so given and nice. Richard, this is the tricky bit. We have got to
:59:20. > :59:26.get some of this juice into the white sauce. Just to give it a fishy
:59:27. > :59:31.flavour and stirred in. We have now got a fundamental white sauce. It
:59:32. > :59:37.has got a fishy flavour, which is quite nice. Our little fillets are
:59:38. > :59:42.sort of ready. The point about this kind of dish is it shows that you do
:59:43. > :59:48.not need to go to night school to get your CSE in cooking. Freshness
:59:49. > :59:53.is everything. Simplicity, application. And if I can do it in
:59:54. > :59:56.quite frankly the space in which my arms will not stretch out to, you
:59:57. > :00:02.can do all of this in the comfort of your home. I have got a few tasks.
:00:03. > :00:09.Very freshly chopped parsley. We all know what that is. Stay with it,
:00:10. > :00:13.Richard. You are doing very well. I will buy you a large one when and if
:00:14. > :00:27.ever we get to shore. I can see you wobbling. Strain the white sauce of
:00:28. > :00:29.all of the lumps into the parsley. Discarding them. You can now see the
:00:30. > :00:43.little flavours. That goes into the sing and that is
:00:44. > :00:51.stirred in. That is very, very good. Because this is for the captain and
:00:52. > :00:56.for one of my very good friends, Mr Swallow, I am adding a little cream
:00:57. > :01:07.to the sauce and put that gently back on the gas to cook away.
:01:08. > :01:11.And here comes the tricky bit... I put my couple of fillets on this
:01:12. > :01:16.lovely white plate. Imsplift in itself. The little langoustines have
:01:17. > :01:23.been tailed and headed and split down the middle like that.
:01:24. > :01:29.A few fillets of fish. Then some of my little mussels.
:01:30. > :01:40.I think that one way or another this has got to be the sort of fishy
:01:41. > :01:46.version of Northumbria on a plate. We are working in absurd conditions.
:01:47. > :01:58.I think now that my sauce is warm. The flavour has gone through.
:01:59. > :02:01.And just admire the steadiness of ply hand under these absurd
:02:02. > :02:10.conditions! I can't put that down, that is very difficult.
:02:11. > :02:12.I think, fresh fish, Floyd, Northumberland, there it is on a
:02:13. > :02:20.plate. I think that is brilliant. Right, it's time for our phone
:02:21. > :02:25.in and the team have lined up Brian you know what's going
:02:26. > :02:34.on apparently, what's happening? Yes, we do have some very
:02:35. > :02:42.interesting callers today. First on the line it is Tom from Marlow, hi,
:02:43. > :02:50.Tom! What is your question for James? I have a problem with my
:02:51. > :02:54.Yorkshire puddings. The recipe I have says it only has
:02:55. > :03:01.eight eggs in it. He has a problem with the phones. He
:03:02. > :03:07.has a problem with his Yorkshire puddings, it only uses eight eggs,
:03:08. > :03:14.is it enough. No, you need 16 eggs and a pint of
:03:15. > :03:21.milk and a pound of butter. Tom Kitchin, thank you very much! Before
:03:22. > :03:30.you go, what would you like James to get, heaven or hell? I think he said
:03:31. > :03:33.hell! The next caller is Galton from north folk but he is in Dubai as we
:03:34. > :03:43.speak. . Hi James, we know that Norfolk
:03:44. > :03:51.dumplings are the best but which do you prefer, a floater or a sinker? A
:03:52. > :03:58.floater, of course! It was good to see a better line from Dubai, than
:03:59. > :04:04.Marlow! Pay your bills Tom Kitchin! Pay your bills.
:04:05. > :04:10.Galton, heaven or hell? It's got to be hell.
:04:11. > :04:16.Yes, two in front. Now during every rehearsal in the past ten years,
:04:17. > :04:20.James makes up pretend names for the callers for the rehearsal purposes,
:04:21. > :04:28.he always says it is Pauline from Somerset. So today we have a real
:04:29. > :04:34.Pauline from Somerset! Pauline, what is your question for James.
:04:35. > :04:39.Hi, James, this is Pauline. I have rhubarbs growing in the
:04:40. > :04:43.garden. My husband is fed up with rhubarb crumble, how else can I use
:04:44. > :04:49.them to make a dessert for him? Souffle. The packet ready made
:04:50. > :04:55.custard. Use that. Use about a quarter of that to three quarters of
:04:56. > :05:02.whipped egg whites. Fold it together and you have an amazing version of
:05:03. > :05:09.rhubarb souffle. Line little bowls, followed in the packet custard, and
:05:10. > :05:15.the rhubarb, I outlined poach it in maple syrup with whisky or orange
:05:16. > :05:21.zest. Serve it alongside of it it is truly delish. Pauline, heaven or
:05:22. > :05:25.hell? Oh, I think it has to be hell. This is getting better by the
:05:26. > :05:31.minute. I'm not sure about the next caller. This is Michelle from Bray.
:05:32. > :05:38.Good morning. Hi.
:05:39. > :05:44.What is your question, Michel. I would like to talk to James about
:05:45. > :05:50.the Omelette Challenge. I have been facing the challenge but I have
:05:51. > :05:54.never seen him. I would love to give him quail's eggs to do the
:05:55. > :06:00.challenge. But I like to hear what he has to
:06:01. > :06:04.tell me. Give me advice about making the perfect omelette. Please, James,
:06:05. > :06:18.tell me. It is never too late to learn. Michel Roux on omelettes!
:06:19. > :06:26.There is a little book by Escoffier, have a look at it.
:06:27. > :06:32.Crack the eggs, and don't try to do them too quickly.
:06:33. > :06:38.Would you like them nicely covered on the top of
:06:39. > :06:44.No. What about that Michel.
:06:45. > :06:49.He likes nah a little colour but I like mine white.
:06:50. > :06:56.Before you go, would you like James to get food heaven or hell? In a
:06:57. > :06:59.second but first, I am one of the million people who have loved his
:07:00. > :07:07.education and charm. Thank you, James. And now I'm sorry to say it
:07:08. > :07:19.but I will give you hell. Now we Now we have a very young
:07:20. > :07:26.caller, Mary from Buckinghamshire. Good morning, Mary! Good morning,
:07:27. > :07:34.James. James, I keep getting soggy bottoms. Tell me, what am I doing
:07:35. > :07:40.wrong? Come on, you have never been lost for words before.
:07:41. > :07:44.Mary, I know where you live. I shall pop around and we will have a little
:07:45. > :07:51.masterclass on how to make the perfect sponge. Is that OK? That is
:07:52. > :07:58.a bit of all right! So, let me get this, you are going to work on Mary
:07:59. > :08:03.Berry's soggy bottom? Yes! And before we go, would you like James
:08:04. > :08:08.to get food heaven or hell? I think hell.
:08:09. > :08:19.We have another caller. This is Gennaro. I am not certain what he
:08:20. > :08:25.said, I think he comes from Amalfi. What is your question, Gennaro? Are
:08:26. > :08:32.you lost for words? It would be the first if he is.
:08:33. > :08:38.He's gone. I think we have lost him. Put more
:08:39. > :08:41.money in the metre, lad. But just so you know, James, I do know he voted
:08:42. > :08:47.hell. Not a surprise. OK, James, listen, a
:08:48. > :08:57.take a seat at the table. We have not rehearsed this bit.
:08:58. > :09:03.All of the chefs have voted for your food heaven, Vivek's butter chicken,
:09:04. > :09:08.or the food hell, the horseradish croquettes but while we wait for
:09:09. > :09:14.that, the production team have put together a montage. The life and the
:09:15. > :09:21.joy. Sometimes things don't always go quite to plan of the things that
:09:22. > :09:28.they do and say, and wish they had not. But it all makes for great TV,
:09:29. > :09:31.so, James Martin, these are your Saturday Kitchen best bits. Watch
:09:32. > :09:37.on. Will welcome and good morning to an
:09:38. > :09:44.all-new Saturday Kitchen. Now it is time to our fantastic first chef.
:09:45. > :09:50.When they put that fridge there, every time you go in it they see
:09:51. > :09:52.your bum! MUSIC:
:09:53. > :09:59.Rolling Stones. Good morning, the chef is here, this
:10:00. > :10:04.is a very special Saturday Kitchen Live.
:10:05. > :10:10.Don't be nervous. I'm not. I'm just thinking about
:10:11. > :10:17.what to do with this dish. He is smiling but underneath, he is
:10:18. > :10:27.telling me to shut up! You do a nice fish. Have you tried this recipe
:10:28. > :10:33.before? Yes! What is it? I was looking for something specific. A
:10:34. > :10:37.flattened spoon. Can we get Madhur a flat-ended
:10:38. > :10:46.wooden spoon. It is OK, I will make do.
:10:47. > :10:50.I am listening... Heaven? Beyond heaven.
:10:51. > :10:57.What is that like working with your mum? It is very nice.
:10:58. > :11:04.I'm glad I have not my mum watching. You could have put a tie on.
:11:05. > :11:11.Was it a conscious effort? I should not be cooking with a jacket on.
:11:12. > :11:15.One, two, three, go. Don't laugh it is not funny.
:11:16. > :11:20.How do cook and talk at the same time. I can barely make French
:11:21. > :11:24.toast. I'm impressed. There is a man doing one job,
:11:25. > :11:30.talking about something else. This is impossible. We don't have it in
:11:31. > :11:33.our DNA but you can do it. That is incredible.
:11:34. > :11:41.You're diving into that one. Dive in. Happy? Brilliant.
:11:42. > :11:47.Fabulous. Beautiful. Beautiful.
:11:48. > :11:57.Do I get a straw. Lovely.
:11:58. > :12:07.I love it, here we go... OK, you are having trouble? Yes.
:12:08. > :12:13.It is right about here. MUSIC:
:12:14. > :12:22.The Fonz - Happy Days. That is amazing.
:12:23. > :12:32.Snow good? Oh, my God. Tell us what you think of that? It's hot! That is
:12:33. > :12:39.brilliant. Snap that bit off.
:12:40. > :12:42.It's a Slinky of sugar. Brilliant. He's a good shopper.
:12:43. > :12:44.A very good chopper. It is all I ever do on a Saturday
:12:45. > :13:00.morning. MUSIC:
:13:01. > :13:07.Queen - It's A Kind Of Magic. I think I need more on the steplike.
:13:08. > :13:12.Delicious looking, a delicious looking dish from Rick there, sorry
:13:13. > :13:15.about that! It is better than anything I have ever experienced.
:13:16. > :13:23.I'm not so sad. You are cooking for me! Don't worry,
:13:24. > :13:26.a spinach souffle with an anchovy sauce.
:13:27. > :13:34.When we started five-and-a-half years ago, I had a list of chefs,
:13:35. > :13:40.top of the list was this gentleman, Mr Thomas Keller.
:13:41. > :13:47.You made this? Thank you very much so much. I'm not eating it I'm going
:13:48. > :13:53.to eBay it. There we go, proper Yorkshire pudding... Proper
:13:54. > :14:00.Yorkshire pudding... Yorkshire pudding... There you go, not a bit
:14:01. > :14:05.of consomme, or water in sight! Hello James.
:14:06. > :14:12.What is the question for us? I have a pork pie in the fridge. The
:14:13. > :14:19.sell-by date is the 1st of October. I am wondering if I can eat it this
:14:20. > :14:25.morning? What would you like, heaven or hell? Hell.
:14:26. > :14:29.The first 12-year-old on the show to say that. Would you change your
:14:30. > :14:34.mind? No. Adam will dance for you now? Go on,
:14:35. > :14:39.Adam. I don't normally do this. Well, I
:14:40. > :14:44.do. Charlotte, would you like to change
:14:45. > :14:50.your mind now? No. Susan from North Yorkshire. Are you
:14:51. > :14:58.there? Morning, James. It's my mother! Hello, mother! I
:14:59. > :15:02.have a bag of King Edward puds... Here we go.
:15:03. > :15:11.It smells good. I know it will taste good. You get to dive in this...
:15:12. > :15:16.Dive into that one... Tell us about that... Into the oven for four to
:15:17. > :15:21.five hours. Four to five hours? Can you imagine
:15:22. > :15:26.how drunk I'm going to be. Cheers indeed... Cheers indeed...
:15:27. > :15:31.Cheers indeed. I can't see. This is the whisky.
:15:32. > :15:37.All that? I will leave you the rest with a straw. I know what you are
:15:38. > :15:43.like! This is going to colour. Is it meant to be on fire? Not
:15:44. > :15:47.really, no! It is live. There is not a lot I can do about it.
:15:48. > :15:57.Thank you. Don't rub the lantern the next time.
:15:58. > :16:08.make brilliant! I cannot see anything!
:16:09. > :16:16.Can you start from the beginning? I just got lost. Are we going out or
:16:17. > :16:25.out out? Thank you for watching. APPLAUSE.
:16:26. > :16:31.CHEERING. Well, it's time now to ask the chefs
:16:32. > :16:34.whether they'd like me to face food My heaven is, of course,
:16:35. > :17:02.butter chicken. What do the boys over there want?
:17:03. > :17:05.Heaven. L. Let me just tell you this, that sadly, James, the
:17:06. > :17:13.production team have overruled all of that. They want food heaven! Can
:17:14. > :17:19.I get rid of it FMQs Keep that as a souvenir.
:17:20. > :17:36.We are going to do your favourite butter chicken and some naan bread.
:17:37. > :17:43.What have we got in it? Some oil, salt, baking powder, egg. The Nan
:17:44. > :17:52.bread is not like a flatbread. You have to leave it? Yes, you do leave
:17:53. > :18:00.it to rest for a few minutes. And for the butter chicken sauce, what I
:18:01. > :18:05.am starting to do is caught these tomatoes. -- cut. A couple of green
:18:06. > :18:16.chilies, garlic cloves and some ginger. Just add it all in. How long
:18:17. > :18:23.do you leave it for a one -- when you have made it? The Nan bread you
:18:24. > :18:33.mean? Leave it for Havenaar. That is good. I have to tell you the really
:18:34. > :18:44.good news is that Gennaro is back on the telephone. I can hear you! How
:18:45. > :18:59.are you? Very well indeed. How can you leave us? I have no idea what he
:19:00. > :19:11.said! Does anybody speak Amalfi?! What is your question dew -- what is
:19:12. > :19:21.your question? Show me how to fill it a flatfish. Do not follow you,
:19:22. > :19:26.that is the key to it! I have not got a flatfish. The idea is that a
:19:27. > :19:31.flatfish has got four fillets. Round fish have got two. You use a fillets
:19:32. > :19:35.in nice and when you start you make long in seasons all the way through.
:19:36. > :19:46.When you make a cut, you continue cutting. Long cuts. There are four
:19:47. > :19:52.fillets on a flatfish and on a long -- groundfish. Practice before you
:19:53. > :20:02.come onto a show in front of 4 million people! Do you want James to
:20:03. > :20:17.cook food heaven or food help? He is gone! Hell. Tough luck, we are
:20:18. > :20:23.cooking heaven! We have got the chicken marinated here. Chicken
:20:24. > :20:31.masala -- Tara masala... It is going very well. It is going better than
:20:32. > :20:38.it did in rehearsal. Tell me about this sauce. The sauce is what makes
:20:39. > :20:47.it magic. It has got tomatoes that have been slow cooked, with garlic
:20:48. > :20:56.and ginger. And ground red chilies. It is finished off with a generous
:20:57. > :21:05.quantity of butter. And cream. This is the equivalent of what you would
:21:06. > :21:10.do in a tandoori. Smells wonderful. Chop some garlic and coriander.
:21:11. > :21:36.Start the Nan bread onto a hot pan. The tomatoes that I have cooked off,
:21:37. > :21:42.when they are blended up... When you have this in India, would it be
:21:43. > :21:54.whole chicken? Yes, it would. You would use spring chicken. This is
:21:55. > :21:58.the sauce part. The tomatoes have been cooked off and blended down. We
:21:59. > :22:10.have got plenty of time, funny enough, to be honest. That Be right!
:22:11. > :22:16.At last you have got it sorted. -- that Be right.
:22:17. > :22:32.That is what he would do at home. I have got a tandoori oven and a
:22:33. > :22:40.vacuum packed machine. This is for the last minute. Recaptured is going
:22:41. > :22:45.in this sauce. Tomatoes, some green chilies, garlic, ginger, Bailey's,
:22:46. > :22:58.cardamom pods. It has been boiled with salt. -- bay leaf. How long
:22:59. > :23:01.would that take? About 45 minutes to an hour. When it is disintegrated
:23:02. > :23:06.and the tomatoes have cooked off, then you have got dried leaves to
:23:07. > :23:31.going. These are the dry leaves. Yes. And
:23:32. > :23:44.some ground Dara masala. Where is the butter element? It is coming.
:23:45. > :23:49.Don't panic! A butter chicken is the most richest, most generous dish you
:23:50. > :23:56.can give to a bighearted man like you. We are pleased we chose the
:23:57. > :24:02.butter chicken in the end. I am more pleased than you, believe me! I have
:24:03. > :24:08.got the Nan bread in here. Where in India did this come from? This one
:24:09. > :24:14.comes from a restaurant in old Delhi. This is one of the few dishes
:24:15. > :24:22.that uses the tandoori style of cooking. For a dish that is possibly
:24:23. > :24:28.India's National dish, it really turns everything you know about a
:24:29. > :24:35.curry macro onto its head. It is not too hot, it does not have lots of
:24:36. > :24:50.onions or spices. I need the cream. That is pretty much all I need.
:24:51. > :25:08.There you go. Lots of butter has gone in here? Yes. Do you add sugar?
:25:09. > :25:16.There is a bit of sugar. Can you bring me the serving plates, please?
:25:17. > :25:22.Thank you very much. It is nice having him running around, isn't
:25:23. > :25:32.it?! I am losing weight already today, lads! It smells good, that.
:25:33. > :25:42.That is what a proper butter chicken looks like. You could do this with
:25:43. > :25:57.Partridge or pheasant. You would not do it with duck. Let's do a starter
:25:58. > :26:02.portion for you. I know how much you like this dish. When you and Paul
:26:03. > :26:11.Kane, you had a whole big bowl of this. This is old Delhi style butter
:26:12. > :26:18.chicken with freshly made garlic and coriander naan bread. I could not
:26:19. > :26:26.let you go without a really special wine. This is really unusual. It is
:26:27. > :26:29.made from horseradish. No, it is not! It is champagne from the year
:26:30. > :26:39.that you started Saturday Kitchen, 2006. It will send you off with a
:26:40. > :26:50.bang. It is Les Pioneers vintage champagne. It is ?24 99 per bottle.
:26:51. > :26:55.It is great value. The production team have got you a present. They
:26:56. > :27:01.thought, what do you do with a man who has everything and also has a
:27:02. > :27:20.love of dairy products? Brian, bring on the cow!
:27:21. > :27:30.APPLAUSE. Look on this side. Come on, girl.
:27:31. > :27:34.I'll be over on BBC Two on Sunday mornings with the Best Bites
:27:35. > :27:39.But the moment has come to hang up my Saturday Kitchen apron strings
:27:40. > :27:42.It's the day I've been dreading, to be honest.
:27:43. > :27:45.But the thought of never having to taste a runny omelette again live
:27:46. > :27:48.on TV, and setting the alarm at 4am, does cheer me up a little.
:27:49. > :27:52.We first met, since I fired up the stove for the first time,
:27:53. > :27:54.and filled the fridge full of butter and uttered those words,
:27:55. > :27:57."Good morning, this is Saturday Kitchen Live."
:27:58. > :28:00.None of us here imagined that it would turn into what it's become,
:28:01. > :28:05.and what you have all seemed to love so much.
:28:06. > :28:09.The reins were handed to me by the BBC 10 years ago and for that
:28:10. > :28:13.And I'm sure the show will be a success for years
:28:14. > :28:21.I'm going to miss this, the amazing guests, the world's best
:28:22. > :28:24.chefs and this crew here, all of which make this show
:28:25. > :28:26.what it is and what it will continue to be.
:28:27. > :28:29.Your support has been amazing, never wavering, never faltering even
:28:30. > :28:34.It has been an honour and a privilege to serve you up some
:28:35. > :28:38.But I want to end on saying thank you for watching.
:28:39. > :28:41.To you, the viewer, thank you for all your kind messages
:28:42. > :28:42.and support recently, and over the years.
:28:43. > :28:45.But most of all, thank you for being you.
:28:46. > :29:00.APPLAUSE. CHEERING.