26/03/2016 Saturday Kitchen

I'm told there's plenty of surprises in store this morning

You're about to get ninety minutes of incredible food from some

So for my last time as host ? This is Saturday Kitchen Live!

As it's my last day I've been allowed to pick three chefs to cook

for me in the studio and I've chosen some of the very best

First the Michelin starred Crown Prince of Cornish cooking.

Next to him is a Frenchman who also has Michelin stars to his name,

And keeping with the same super starry theme.

That's THREE chefs with fivestars between them!

Paul, what are you making? I'm doing a turbot with crab. Only ?92 for the

dish. I picked all of the dishes. I have

eaten in all of your restaurants. This would be a very expensive meal.

Claude, you are making the main course? I am doing the chicken with

tamarind. An interesting dish.

And Sat, I was at your restaurant a few weeks ago, an amazing dessert.

Chocolate Aero with yuzu and miso, inspired with my recent trip to

Japan. Just delicious. What a menu.

And I've also picked out my favourite Keith Floyd film

to go alongside some other treats from the BBC archive

including our usual helping of Rick Stein and Lorraine Pascale

Today, after 10 years of cooking heaven and hell

for all our celebrity guests, it's my turn to face my own

regularly would believe me if I didn't say butter is my heaven

Here to cook my heaven and hell dishes are Vivek Singh and Brian

Welcome Vivek, you're cooking with my heaven ingredient, butter.

Well, we all know that bur is you herselfen. So for your heaven dish,

it will be the king of curries, the old Delhi style butter chicken.

Where does it come from? It is a north Indian curry but it started

off life as a tandoori chicken, then added with tomato, butter and

fenugreek. And breads? Yes, garlic naan.

And Brian Turner... What are you looking at me like that for? What

are you doings with the horseradish? There are a lot of people out there

who would love to see you eat horseradish. So a fish cake.

With smoked eel and a hint of horseradish but served with

horseradish mayonnaise, bags of it. Then finished off with frozen grated

horseradish. Just like a Michelin starred restaurant would have.

Well as always you'll have to wait until the end of the show to find

Right, let's cook and up first is the brilliant,

You're cooking one of my favourite dishes and I'm going to have

, tell me about this dish? It is turbot.

We are keeping this nice and moist. It is lovely, transparent, gorgeous.

Amazing to eat on the bone. We are making a sauce. It is a bisque, with

veg and crab as well. I have brought you some crab... You have half of

the restaurant! Yes, crabs, oysters, so a real taste of north Cornwall

and Padstow. You have to get the fish on? Yes,

straight away. So we have the bisque. That is a

selection of root veg. Onions... I know you are going to tell me that

the football is starting if I don't get a move on. Hopefully, shorter

than in the rehearsals. Yes, you may be correct. It will be

Sunday's game, not Saturday's game! Is this the dish you had at Paul's?

No, I just had a little bit of fish. Do you not think that they look like

a boyband? Wrong Direction! It has started already.

The turbot is in. The leeks are next.

This is a piece of fish but it has become quite complicated.

Well, the wild garlic is in season, I thought I would bring some up.

Is that brandy? Yes, brandy, vegetables. Nice diced leeks.

Chicken stock and butter. Crab shells? Yes, we are using all

of the crab. We are going to make about 15 litres

to make a teaspoon! I'll add the water. Traditional fish stock is

cooked in 20 minute but this is longer? Yes, absolutely. You are

taught to make it in 20 minute but I think you need a lot longer.

You need a dressing? Yes, please. It is all in the freezer, weirdly

enough. Absolutely. We need the bowls nice

and cold. We have the wild garlic with an

oyster mayonnaise. It is delicious. The oyster gives it a lovely

freshness. We have nice oyster leaves.

Why is everything cold? Because it will split. With the oysters in it

will split out if everything is warm.

Be careful, James. That is why I have given you that

job. The last time you were on, you, I

noticed, you have rooms. But there is also bigger news? Yes, I have

just become a dad. Three weeks ago. Thank you very much.

Her name is Arisee and she is amazing.

If I keep talking I will start crying.

Not really. That was for my mum and Emma! So tell us about the oyster,

then to change the subject. So, the oysters. Really lovely.

Right on our doorstep in Cornwall. Where are they from? They are from

the area of Padstow, across the estuary in Rock. Amazing. So we have

thymme, garlic, seasoning, the leeks. That is cooking off. That

will go in with the sauce. James I see that Paul has put stacks

of butter in there. If you chose between butter and your cows...

Anyway, moving on to the mayonnaise. We have a viewer tweeting in, so she

asked a question, you have to answer it lad.

Really? Both, if possible. I could not live without both? So, the

mayonnaise, you have made a fancy oil. This is veg oil? Yes.

So, the wild garlic is growing all over the UK.

Next to it are the lovely flowers. This is a lovely soft garlic hit. We

warm it with the oil and hang it over the night. You get this lovely

green oil. It is gorgeous. .S I have the crab here. The shells

are on there making the sauce. I am adding lemon zest.

We have a little pan of the warm leeks. Then the cold crab. We finish

on top with mayonnaise. There are nice temperature differences, and

the oysters bringing in the lovely taste of the sea. A nice bit of

acidity. It is a lovely colour.

It is beautiful. The wild garlic with the oyster is stunning. James,

turbot is lovely but it is expensive.

What other fish could you use? Grey mullet. Gush narred. A beautiful

fish, nice and sustainable. Shall I swap the leeks over. How

long did you cook the looks for? Ten minutes until soft. Don't flood

them, you don't want to lose the flavour of the leek. It is a tiny

bit of water and butter cooked with it.

And how long for this? That is about two days. Forget that! OK. Easter

Monday then. Car line Williams tweeted in...

Where are you getting these messages from? I am a techno whizzkid.

She wants to know if there is a dish you have not cooked you would still

like to cook? Lots really. I haven't travelled. You know, Brian, not much

outside of the UK. So one of my favourite places, Sat loves Asia. I

would love to go to Asia, so Japan. I will come with him.

We will all go. I would love to go and visit. But

that kind of stuff. I have not travelled. There are amazing

ingredients in the UK. It is fantastic. But out and about, if you

asked me, I would love to go to Asia. That would be my dream.

So in the crab are chopped chives. It compliments the leek. Then

shredded oyster leaf. So all of the same flavours coming through but all

different. I'm ready to plate up.

Can you finish the sauce with butter? Absolutely.

Just a little bit of butter, James, half a pound! We start with the

leeks. They are delicious, soft, with the garlic and the thyme and

the reduced crab sauce. In the fridge is the mayonnaise?

Yes, I brought one with me. So, basically, the two thing I made

you have not used? Is that right? Paul, fresh crab is hard work but it

is worthwhile, is it not? Incredible. It is incredible.

Is that another question? Yes, James your mother keeps tweeting.

Now we have the oyster coming through. It really gives that sea

taste. It is delicious. Seaweed on the top? Yes. Some of the

garlic flowers, so we are using everything.

The turbot is out? It is on the back there. Put that mayonnaise whisked

into the sauce. It helps to thicken it. The

ingredients coming through. Using the whisk we did not use in

rehearsal? Yep! Right, ready? Get it on the plate.

Ready? Yes. I'll let you fill the are jug. I'll

do the chefe drizzle. Go for it.

Tell us the name of the dish? Padstow crab, bisque, ramsons and

leeks. I would say it is as easy as that

but it takes two days but enjoy that one. It smells amazing. It looks

amazing. I'm looking forward to this.

Ready with the knives and the forks? Yes. That would go lovely with

horseradish. It would do! But this is about the

hot and the cold? The same ingredients but in a different

disguise. For me, the turbot, it is about cooking it on the bone.

It holds. And these are not difficult bones. You just lift the

meat off. Yes, and two lovely steaks on either

side. We need some wine to go with this

Susie Barrie is on duty today and apparently, went back

to my roots, to Yorkshire. So let's see what she's picked out

to go with Paul's titanic turbot. This week I have come to Yorkshire.

I have somebody you might recognise from your childhood, James. It is of

course Castle Howard. I cannot resist having a look around before

finding some wine. Paul's dish is luxurious. It is full

of special occasion ingredients and deserves an impressive white wine to

match. I know James you are a fan of Morra share. If money were no

object, I would be reaching for a bottle of fine white burgundy. But

sadly my budget will not quite run to that. So I have chosen a wine

that offers those same classic Burgundian flavours at a fraction of

their price. -- the price. It is Petit Chablis. It is essentially

shabbily's little sibling. When you get a good one like this it has a

very similar characters really more expensive wines. There is something

about the smell of good shabbily. -- shabbily. First and foremost, this

wine is subtle enough to allow the all-important flavour of the turbot

to take centre stage. At the same time it has enough weight for the

crab feast. -- crab bisque. It has a fine Apple acidity that will cut

through the richness of the leeks and the oyster mayonnaise. So Paul

and James, I promise you, this is more than a match for your terrific

turbot. Cheers. Cheers indeed. She really is a

genius. This is just delicious. A brilliant match. That his castle

Howard. That is where I first learned how to cook. I was put on

making sandwiches. There is no truth that you were found underneath a

stone then! I have been to your house! I think I was probably ten or

11 years old. A little bit of pocket money. I started washing parts. --

pots. Claude is up next. Either you making? We are doing chicken

Malaysian style. Tamarind and carrots.

Right let's catch up with Rick Stein.

He's visiting one of the great unknown food destinations today,

And if you've tweeted a message to the show this week pay extra

attention to the bottom of the screen.

Before I came on my journey, a lot of my chef friends asked me why I

was going to Albania. I said that I knew the fruit of Spain, Italy,

France, Thailand and even India. -- the food. But who can name even one

dish from Albania? Go on. That is why I am here.

I spent two hours at the border. And after that it was dark. It was so

dark there were just a few lights in the distance, and so quiet. I woke

up this morning to this. It is the sense of innocence in the landscape.

For 50 years, Albania was closed from the rest of the world, bit like

North Korea. It is almost as if it is a place that has just begun.

There is a restaurant in North Albania I have heard of before. The

resident chef has a big reputation for being self-sufficient. All of

his produce comes from around here. Hello. I have heard a lot about you.

Very nice to meet you. Sorry, I do not speak English too much. This

place is really popular. The idea of going out to eat in Albania is

fairly new. 50 years of strict communism until the early 90s

changed the habit of the nation. They are just getting back into the

swing of reading for pleasure. -- eating. I had missed breakfast and I

could smell beans and pork. I said, I have just got to try some of this.

A small dish to keep me going. I have just been looking at this. A

local variety of beans from this area. And smoked pork. Simple,

honest, full of flavour. Poor people, normal people use this.

Smoke a goat. Smoke a chick. In this area it was the pork. Smoked ham.

Perfect. Ham, sold, beans, water. Life.

Part of the restaurant empire was an old concentration camp used to keep

the intelligentsia away from the towns and cities. Now he wants to

plant a vineyard here and make a creamery and a place to make local

cheeses, but keeping tradition alive. I asked him to cook one of

his most popular dishes. He told me it was a Sunday afternoon favourite

around here. It is chicken with pasta but not as we know it. Those

chickens looked very free range. Lovely yellow colour. I was asking

what the little yellow ball was in the middle. It is a yoke that has

come of the cavity of the chicken. It is a real slow food.

How long has that got to go in for a? Ten, 15 minutes. No liquid for

the pasta? No. It is toasted. I take outside and I put warm stock. I like

the idea of that. All around the restaurant there is lots of culinary

activity. I think he may be overcompensating for the television

crew because his wife is dressed up in ancient Albanian costume. Not

something she does every day. And she is making a pancake

traditionally cooked by the shepherds in the mountains. It is

made up with about 30 layers of thin batter and lashings of melted

butter. It is cooked with a hot lead laden with red hot coals. Would you

like to taste? I would love to taste. Yummy. Very good butter. That

is really nice. The butter makes it. After the pasta is toasted, he adds

some chicken stock and put it back in the oven until the pasta has

absorbed it. Then it is ready to serve.

This is delicious. Food like this, what happened during the Communist

era? In the morning time you take food. No local dishes, just

everybody ate the same? With democracy, Italian French, every

different style from the world, came here. Don't remember old tradition

from Albania. What you are doing is great because this food is full of

character and I really admire what you are doing.

Fascinating stuff Rick and thank you for all those messages.

I'm looking forward to seeing more throughout the show.

Let's keep cooking and next up is another of my requested chefs,

Claude, this is a dish I tried at one of your restaurants. Chicken

Malaysian style. It has a name but I cannot pronounce it! Do you put it

in cold stock and bring it to the boil? Yes. Tamarind has got the

flavour of a sour date. You have to boil them. You want me to cook these

as well. These are turnip tops. If you can take just the tender part of

it. You just basically boil the tamarind. Along for a? That is

cooked already. We need something like 20 minutes. It is an

interesting way of cooking chicken like this. It keeps it nice and

moist. Yes, and it is always better to cook stuff on the bone. It is

nicer. It is more moist. Your shallots are in the oven? Yes. I

would show you in a bit how we do it. I just want to cool down this a

bit. The shallots cut in half. I will get these plans on here because

I know you want to do this as well. He wants some oil? A pinch of oil. A

pinch of oil! Is that French? You should know that. I thought you

spoke French?! I did study French cooking. Little bit of oil in the

pan. Your restaurant in London is going

to four days a week? Yes, we are doing four days. I have a little bit

more time. I wanted to make sure that my time got a little -- my guys

got a little bit more time for themselves as well. The pub is in

Escher and sorry. -- is in Escher in Surrey. Is it rustic French cooking?

What is the menu? English food made by a Frenchman! Why not?! Have you

got horseradish on the menu? Yes, just for you. You are using the

breast only, is that right? Yes, you can use the legs. The leg has more

flavour. Can you charge more in the restaurant if it was a breast? Yes,

I would, actually. We have got the tops here. We have got butter and a

little bit of stock. Tell us how you make this tamarind? We boil this

old. Yes, and you cook it very slowly for six hours. Because of the

amount of sugar you have got in it, you do not want the sugar to turn

into Caramelo. You have to cook it really slowly. To get that sweet and

sour flavour, you add some rice vinegar. A pinch. Good man! Rice

vinegar. James, I have had another Twitter. We want to know who your

favourite guest was on the show. It comes from Erin Fletcher. I have

said this a lot. The late, great Jackie Collins. She was incredible.

I think the first thing I asked her was, isn't it amazing to have 24

million books out there. And she said, darling, it is 956. There are

incredible moments in your career. The look on people's faces. Antonio

Banderas was here. He was looking at me thinking, what am I doing on this

show? And I am looking at him thinking, what are you doing on the

show?! Food is a great leveller. This is what makes the show very

special. It should always be about you guys. I am just the middle

person trying my best to hang on and steering the ship. Although today I

have not got a clue where it is going!

Lots of people are tweeting, you have to answer this question. Mr Ian

Cook has said: Is James going to do the Omelette Challenge? No.

Everybody wants to know that, they didn't want to hear "no".

Right, what do we have here, now? We have the soy sauce, the rice

vinegar, the coriander seeds, the palm sugar and for the sweetness, we

use it on a plate as a Condiment. Like a chutney.

Very much so. We use am rand in India.

Now with the shallots, we need a little bit of flavour to go over the

top. -- we use tamarind in India.

So this is the key to it, it really brings the flavours out? This is the

third dimension. And the sauce goes back in the pan.

Does the tamarind stay with the food for a long time? It is better to

marinade it, doing it in advance is better. It makes sure that all of

the elements blend together. Ready when you are.

I'm ready now. So, the chicken... We have added the

sauce to it. All these flavours, there is

sweetness, acidity, so we need something cleaner, to this, I'm

using the oyster leaf. And the oil, what is in it? The oil

is coriander. This is interesting, you can get

these online. These are oyster leaves.

And the oil with the coriander. It brings a lot of freshness.

You eat everything else and the oyster leaf at the end.

Yes. Give us the name in French? Poulet?!

I should have expected that! I just knew today was going to be like

this! Incredible. Just dive into this.

Go on, dive in, guys. Save that oyster leaf to the end.

Mmm! That is very good. Lovely and different flavours.

You were talking about travelling, that is where you find this dish. I

fell in love with it. It is the lobster with the sauce. All of these

influences you bring back to the food is interesting.

Let's catch up with Susie Barrie on her tour of Yorkshire,

in a town I know quite well, Malton.

So what's she picked to go with Claude's cracking chicken?

Claude's Malaysian inspired chicken is powerfulally aromatic and

flavoursome. It needs a wine with character to stand up to it. If you

are in the mood for red, you need something to work with the tamarind

and the coriander. So this soft and jammy Garnacha from Spain is ideal.

But, I think that is dish is better suited to a white wine. I have

chosen the king of grape varieties when it comes to modern Asian

cuisine, Riesling. It is the Tim Adams Clare Valley Riesling from

Australia. Although Riesling can be off-dry or

even sweet, Australia's Clare Valley is known for the dry lime-infused

wines that work well with mildly spiced dishes. It bursts from the

glass. It is so expressive! So although the wine is dry, it is ripe

and fruity. That works well with the tamarind in Claude's dish. The Bury

turnip tops and the caramelised shallots, need a wine with fresh

acidity, which is a hallmark of the rice Lynne. This one has the weight

and the intensity to cope with the rich chicken reduction. So, Claude,

here's to your delicious chicken, cheers! Cheers indeed. Malton is now

famous. I failed cookery there! Did you

really go to school? Yes, I did go to school, thank you very much,

Brian. Another great wine. Right

Right, let's check out Lorraine Pascale's baking skills

as she makes millefeuille and soda bread accompanied with more

Thank you very much. Most people say they don't have time

to make bread but this bread is the most effortless bread you can ever

make. It needs 370 grams of plain flour. It's a really simple soda

bread. There is no needing, you yeast, no

waiting around for it to rise. Bung it in the bowl with a quick mix and

into the oven. You need 130 grams of whole meal flour to make it healthy.

A teaspoon of bicarbonate of soda. And a teaspoon of salt. Make a

little well in the middle... And 40 grams of butter.

Then buttermilk. I need 340 grams of this. Buttermilk is basically a

soured milk. You can get it in most supermarkets. OK, next the treacle.

The best way to get it off the spoon is to dip it in hot water. Leave it

for a few seconds and then into the treacle. Look at that lovely colour.

It is OK to get messy. Plonk it in and let it slide off the spoon. Mmm!

Give it a good mix it is like a cake batter, almost. Make sure that

everything is nicely combined. Squeeze it around the sides.

I did say no kneed but you do have to bring your hands in for a minute

to bring it all together. So a bit of flour and squidge it together and

on to the surface and bring in the edges. Just fold the edges together

in a nice little parcel. Then around in a little ball.

Take your wooden spoon and flour the end. So a bit of flour on the top,

it will give it that lovely bakery look. This goes into the oven for 30

to 40 minutes at 200 degrees. See? Easy!

I find that simple ingredients always make the best patisserie.

Thank you. Right, French pastries to bake.

I love mille-feuille. It is a classic pastry from France. I am

filling them with a lemon cream and blueberry.

I have rolled out the pastry as thin as possible. On a board with dusting

suggest your. Using a rectangle, I cut them out with a pizza cutter. On

a baking tray with lots of icing sugar and into the fridge to chill.

After 30 minutes into a 200 degree oven for five mens, sprinked with

icing sugar and back into the oven for five machines until golden

brown. The name mille-feuille means 1,000 leaves. I can't see them but I

know that they are in there. I am going to layer them up, with the

lemon creek. Easy to make. A large bowl with 125 mills of cream, a

little bit of icing sugar and a zest of lemon cream and some vanilla pod.

And whisk it up. Put it into a icing bag and do just

do blobs. This is the bottom. It gets three layers. I love piping. It

is easy to do, put the nozzle down and squeeze. Then stop squeezing and

lift. If you don't have a piping bag you can easily use a knife and

spread it on this way. I love the way that the little blobs look in

this. Take your blue better yes, sir and plop them on the blobs.

It is quite funny, when I was working in restaurants, they did not

make their own puff pastry. All of it was bought in. So no feeling

guilty about using shop-bought puff pastry! Take the middle layer. It

gets a squirt underneath like glue... Place it on the bottom and

then another one... A squidge and then press it down and that is a

very elegant dessert. Put a sploj on your serving plate. And place the

mille-feuille on top like that. When you are carrying it around it won't

wobble over! You will make a lot of friends with this dessert. Sprinkle

with lots of icing sugar and there you are, mille-feuille. French

Thanks for all those lovely messages we've certainly got

Still to come this morning on Saturday Kitchen Live.

I've got my favourite ever Keith Floyd clip lined up

He's braving the high seas and giving a grandstand

performance cooking on board a trawler in a force 9 gale!

I'll never get bored of watching this one,

There's no omelette challenge today but apparently

there are a few surprises for me in the phone in.

You, and me both, will have to find out what's in store in just

And I'm facing food heaven or food hell today.

So will the chefs be kind to me on my final show and let me eat

butter chicken or will they make me eat horseradish.

You'll have to wait until the end of the show to find out which one

You're not going to do it! I would say I have a knife but I can't just

Now, this next recipe is something I tried the other week and it simply

So I knew he had to come and cook it on my last show.

This is a rated chocolate influenced by my recent trip to Japan. We have

Yuzu chocolate and Miso. You have inoculated them. We are going to

heed the stock syrup and a citrus fruit from Japan. Almost exotic.

Very fragrant and it goes really well with chocolate. You can buy it.

You can imported but it is quite rare. We are going to add this,

bring it to the boil and whisk it for a minute. In here I have got

some chocolate and a pinch of oil. Agar is basically a thickening agent

from seaweed. It is a vegetarian version of it. It also stabilises at

a high temperature. So you can actually use it as a gel. This is

your actually chocolate. -- actual. 42%. You can use different

chocolates but you have to find out the balance of the oil ratio. It is

quite tricky. I think there are about 30 millilitres to 500 grams.

We are going to pop that in here. Wipe the bowl and make sure there is

no water. Is this for Sunday lunch? I know I am having it at my mum's on

Sunday! We do a ten course tasting menu at the restaurant. The idea is

to give you your chocolate hit without the wait. It looks large,

has lots of flavour but it is quite light. You cannot feel over sated.

Tell everybody about your restaurant. It is very special. You

have just one macro the award -- you have just one the award. We produce

brilliant food with a great team, great service. We are trying to give

you something you can remember. We are in a strange location but we try

to give you a world-class product. The idea is to give you a journey of

flavours, tastes, textures, temper just. We travel the world and we

come out with so many influences. It is nice to give the customers a

taste of Japan or Singapore. It is you. The minute you walk through the

door, yourself and your wife, it is you. We are very passionate. We have

been in the industry 60 years collectively. I love it. I think it

is the best job in the world. We get to travel, meet brilliant people

like yourselves. Obviously Brian as well! He is part of the scholarship,

so I have got to look after him. I'm just sticking your name down, son.

What is it?! This one, you're just charged it with some gas. You have

got a moose like texture. You start off with a chocolate mousse really.

Yes. You are looking for that kind of coming out. You are already

starting the aeration process. We have got a vacuum machine behind us.

You have got a test kitchen. You are testing recipes constantly for the

new menu. I think as a chef it is our obligation to give guests

something unique. The skill set has to be flawless in terms of you had

your classical training, but we want to give them something exciting.

This is your little storage container which allows you to seal.

I am going to pop this into the vacuum chamber. You have two seal

the top? You do, yes. You pop it in, it starts coming up. When it starts

hitting the lip... It is a one-way bowl. It stops it from falling.

Gently, as if it is the crown jewels, you take it to the fridge. I

don't know if you can see that, but you can see it raised up. It has

probably increased fivefold. James, I am just getting some news through.

I must told that Saturday Kitchen is now the top trend in the country. --

I am told. APPLAUSE. And they all want to

know... Whether I am doing the omelette challenge! If you could

cook for Arnie won alive now, or in history, apart from slot here, who

would it be? Honestly? My grandmother. It is true. 15 years

ago she passed away. This is the chamber. The release about four

hours. You end up with this incredible aerated chocolate. What

are going to do is, pull it away from the side. There you go. Be

patient. So basically, you allow it to cool and then blitz it. The

actual jelly, it has been pure red. We have got some in the bottle. I am

going to trim this one. You can hear it. I want a nice wedge because I

know how greedy then Gaisah. You have got the most incredible,

lightest chocolate you have ever seen. We have bounties put some of

this bureau. -- we are going to put on some of this puree. I normally do

it in five blocks. I normally assume they are our five mouthfuls. With

Brian I would just do that! Dehydrated Miso. This goes really

well. What can people use instead of that? I don't know! I am not going

to lie. We have our aerated chocolate inspired by my recent trip

to the north part of Japan. It was inspired by my recent trip to

Nottingham. How good is that?

I don't know if you want to put that on a plate for Brian. Yes. It would

be rude not to. We will dive into that one. There you go. Dive into

that. It looks an awful lot. It is about 25 to 30 grams. If you think

about that in terms of weight, it just disappears. But you get all of

the intensity. It is must like chocolate Orange, chocolate Mandron.

It just melts in the mouth and disappears.

Right, we need some wine to go with this.

So let's go back up to Yorkshire to find out what Susie has chosen

to go with Sat's stunning chocolate dessert?

I am still in Yorkshire and I have come to a town where you learned the

tricks of your trade. Before I choose my wines, there are some

people who would like to give you a message. Hello James. I know you are

going on to pastures new. I am certain it is great to be a real

success for you as Saturday Kitchen has been a resounding success. I

wish you all the very best in the world. And sometimes I would like to

see you again. Good luck James! I absolutely love chocolate. But it

is notoriously difficult to match wine too. Dark chocolate in

particular has an almost unique combination of intensity with

sweetness, bitterness and an assiduously, and a classic dark

chocolate desert needs something rich and powerful like this

fortified ruby port. But the milk chocolate desert with Yuzu and Miso

is anything but classic. It is innovative and exotic with a

lightness of touch. And so I have chosen the incredible reasoning from

South Africa. I think the most important thing about any sweet wine

is that it has a perfect balance of sugar and acidity. And this wine

certainly does. It smells of honey and ripe apricots. And it just taste

amazing. The ripe orange fruit flavours complement that smooth

milky chocolate perfectly. The Tangye acidity in the wine works

brilliantly with the citrus notes. Those rich need overtones are just

what we need to offset the savoury miso coated salt. I am certainly in

heaven and I hope you are as well. Cheers. Cheers indeed. I thought you

would finish that, to be honest. I am taking it home. Great body.

Right, it's time to move from the world of modern cooking

techniques back into our culinary past with a recipe from the greatest

As a special treat for my last show as host

I've picked out my favourite moment from the master.

He's on board a trawler in a force 9 gale.

All cooking of the real kind depends on first class fees. Anybody can go

to the supermarket and buy frozen fish. But you go to where it is

really happening. Whitewater, all that business. When you actually go

fishing, they have not code -- caught anything. I have brought a

few muscles to cook for the crew. I am going to prepare a dish that is

going to be cold light of the radiant wave. This is our nautical

dish of the day. Fish the radiant wave. We have got a few Whiting, a

few haddocks. Lemon sole macros. Take your shopping basket. This is

unbelievably bad. It really is. Very slippery. In you go. This is your

shopping basket. This is shopping on the ninth parallel.

Seriously, don't laugh. Every time you have a fish meal, what I am

doing now is what they do every day of the week to bring you the face.

So do not joke about. It is fun, I know, for us, but this is how they

really work. So, out of this lot I am going to dedicate a dish to this

ship. Richard, come into the kitchen. If we can get back.

To recap on the whole thing, Richard, and stay with me, we have

fresh coddling down here. My little Whiting, my haddock, my langoustine

is, my prawns, the muscles I brought with me. Parsley and some cream. And

not really very much else. While I fry those fillets of the freshest

fish you can imagine, at the same time I made, as every good little

cook in the world knows, a simple white sauce, butter and flour filled

with milk, a few onions, bay leaf, Parsley etc. I did that while I was

fiddling about. This is the magic of magic. At the same time, I got some

of these brilliant muscles and merely post them in about a quarter

a pint of water so that they opened. I did not overcook them because they

are so given and nice. Richard, this is the tricky bit. We have got to

get some of this juice into the white sauce. Just to give it a fishy

flavour and stirred in. We have now got a fundamental white sauce. It

has got a fishy flavour, which is quite nice. Our little fillets are

sort of ready. The point about this kind of dish is it shows that you do

not need to go to night school to get your CSE in cooking. Freshness

is everything. Simplicity, application. And if I can do it in

quite frankly the space in which my arms will not stretch out to, you

can do all of this in the comfort of your home. I have got a few tasks.

Very freshly chopped parsley. We all know what that is. Stay with it,

Richard. You are doing very well. I will buy you a large one when and if

ever we get to shore. I can see you wobbling. Strain the white sauce of

all of the lumps into the parsley. Discarding them. You can now see the

little flavours. That goes into the sing and that is

stirred in. That is very, very good. Because this is for the captain and

for one of my very good friends, Mr Swallow, I am adding a little cream

to the sauce and put that gently back on the gas to cook away.

And here comes the tricky bit... I put my couple of fillets on this

lovely white plate. Imsplift in itself. The little langoustines have

been tailed and headed and split down the middle like that.

A few fillets of fish. Then some of my little mussels.

I think that one way or another this has got to be the sort of fishy

version of Northumbria on a plate. We are working in absurd conditions.

I think now that my sauce is warm. The flavour has gone through.

And just admire the steadiness of ply hand under these absurd

conditions! I can't put that down, that is very difficult.

I think, fresh fish, Floyd, Northumberland, there it is on a

plate. I think that is brilliant. Right, it's time for our phone

in and the team have lined up Brian you know what's going

on apparently, what's happening? Yes, we do have some very

interesting callers today. First on the line it is Tom from Marlow, hi,

Tom! What is your question for James? I have a problem with my

Yorkshire puddings. The recipe I have says it only has

eight eggs in it. He has a problem with the phones. He

has a problem with his Yorkshire puddings, it only uses eight eggs,

is it enough. No, you need 16 eggs and a pint of

milk and a pound of butter. Tom Kitchin, thank you very much! Before

you go, what would you like James to get, heaven or hell? I think he said

hell! The next caller is Galton from north folk but he is in Dubai as we

speak. . Hi James, we know that Norfolk

dumplings are the best but which do you prefer, a floater or a sinker? A

floater, of course! It was good to see a better line from Dubai, than

Marlow! Pay your bills Tom Kitchin! Pay your bills.

Galton, heaven or hell? It's got to be hell.

Yes, two in front. Now during every rehearsal in the past ten years,

James makes up pretend names for the callers for the rehearsal purposes,

he always says it is Pauline from Somerset. So today we have a real

Pauline from Somerset! Pauline, what is your question for James.

Hi, James, this is Pauline. I have rhubarbs growing in the

garden. My husband is fed up with rhubarb crumble, how else can I use

them to make a dessert for him? Souffle. The packet ready made

custard. Use that. Use about a quarter of that to three quarters of

whipped egg whites. Fold it together and you have an amazing version of

rhubarb souffle. Line little bowls, followed in the packet custard, and

the rhubarb, I outlined poach it in maple syrup with whisky or orange

zest. Serve it alongside of it it is truly delish. Pauline, heaven or

hell? Oh, I think it has to be hell. This is getting better by the

minute. I'm not sure about the next caller. This is Michelle from Bray.

Good morning. Hi.

What is your question, Michel. I would like to talk to James about

the Omelette Challenge. I have been facing the challenge but I have

never seen him. I would love to give him quail's eggs to do the

challenge. But I like to hear what he has to

tell me. Give me advice about making the perfect omelette. Please, James,

tell me. It is never too late to learn. Michel Roux on omelettes!

There is a little book by Escoffier, have a look at it.

Crack the eggs, and don't try to do them too quickly.

Would you like them nicely covered on the top of

No. What about that Michel.

He likes nah a little colour but I like mine white.

Before you go, would you like James to get food heaven or hell? In a

second but first, I am one of the million people who have loved his

education and charm. Thank you, James. And now I'm sorry to say it

but I will give you hell. Now we Now we have a very young

caller, Mary from Buckinghamshire. Good morning, Mary! Good morning,

James. James, I keep getting soggy bottoms. Tell me, what am I doing

wrong? Come on, you have never been lost for words before.

Mary, I know where you live. I shall pop around and we will have a little

masterclass on how to make the perfect sponge. Is that OK? That is

a bit of all right! So, let me get this, you are going to work on Mary

Berry's soggy bottom? Yes! And before we go, would you like James

to get food heaven or hell? I think hell.

We have another caller. This is Gennaro. I am not certain what he

said, I think he comes from Amalfi. What is your question, Gennaro? Are

you lost for words? It would be the first if he is.

He's gone. I think we have lost him. Put more

money in the metre, lad. But just so you know, James, I do know he voted

hell. Not a surprise. OK, James, listen, a

take a seat at the table. We have not rehearsed this bit.

All of the chefs have voted for your food heaven, Vivek's butter chicken,

or the food hell, the horseradish croquettes but while we wait for

that, the production team have put together a montage. The life and the

joy. Sometimes things don't always go quite to plan of the things that

they do and say, and wish they had not. But it all makes for great TV,

so, James Martin, these are your Saturday Kitchen best bits. Watch

on. Will welcome and good morning to an

all-new Saturday Kitchen. Now it is time to our fantastic first chef.

When they put that fridge there, every time you go in it they see

your bum! MUSIC:

Rolling Stones. Good morning, the chef is here, this

is a very special Saturday Kitchen Live.

Don't be nervous. I'm not. I'm just thinking about

what to do with this dish. He is smiling but underneath, he is

telling me to shut up! You do a nice fish. Have you tried this recipe

before? Yes! What is it? I was looking for something specific. A

flattened spoon. Can we get Madhur a flat-ended

wooden spoon. It is OK, I will make do.

I am listening... Heaven? Beyond heaven.

What is that like working with your mum? It is very nice.

I'm glad I have not my mum watching. You could have put a tie on.

Was it a conscious effort? I should not be cooking with a jacket on.

One, two, three, go. Don't laugh it is not funny.

How do cook and talk at the same time. I can barely make French

toast. I'm impressed. There is a man doing one job,

talking about something else. This is impossible. We don't have it in

our DNA but you can do it. That is incredible.

You're diving into that one. Dive in. Happy? Brilliant.

Fabulous. Beautiful. Beautiful.

Do I get a straw. Lovely.

I love it, here we go... OK, you are having trouble? Yes.

It is right about here. MUSIC:

The Fonz - Happy Days. That is amazing.

Snow good? Oh, my God. Tell us what you think of that? It's hot! That is

brilliant. Snap that bit off.

It's a Slinky of sugar. Brilliant. He's a good shopper.

A very good chopper. It is all I ever do on a Saturday

morning. MUSIC:

Queen - It's A Kind Of Magic. I think I need more on the steplike.

Delicious looking, a delicious looking dish from Rick there, sorry

about that! It is better than anything I have ever experienced.

I'm not so sad. You are cooking for me! Don't worry,

a spinach souffle with an anchovy sauce.

When we started five-and-a-half years ago, I had a list of chefs,

top of the list was this gentleman, Mr Thomas Keller.

You made this? Thank you very much so much. I'm not eating it I'm going

to eBay it. There we go, proper Yorkshire pudding... Proper

Yorkshire pudding... Yorkshire pudding... There you go, not a bit

of consomme, or water in sight! Hello James.

What is the question for us? I have a pork pie in the fridge. The

sell-by date is the 1st of October. I am wondering if I can eat it this

morning? What would you like, heaven or hell? Hell.

The first 12-year-old on the show to say that. Would you change your

mind? No. Adam will dance for you now? Go on,

Adam. I don't normally do this. Well, I

do. Charlotte, would you like to change

your mind now? No. Susan from North Yorkshire. Are you

there? Morning, James. It's my mother! Hello, mother! I

have a bag of King Edward puds... Here we go.

It smells good. I know it will taste good. You get to dive in this...

Dive into that one... Tell us about that... Into the oven for four to

five hours. Four to five hours? Can you imagine

how drunk I'm going to be. Cheers indeed... Cheers indeed...

Cheers indeed. I can't see. This is the whisky.

All that? I will leave you the rest with a straw. I know what you are

like! This is going to colour. Is it meant to be on fire? Not

really, no! It is live. There is not a lot I can do about it.

Thank you. Don't rub the lantern the next time.

make brilliant! I cannot see anything!

Can you start from the beginning? I just got lost. Are we going out or

out out? Thank you for watching. APPLAUSE.

CHEERING. Well, it's time now to ask the chefs

whether they'd like me to face food My heaven is, of course,

butter chicken. What do the boys over there want?

Heaven. L. Let me just tell you this, that sadly, James, the

production team have overruled all of that. They want food heaven! Can

I get rid of it FMQs Keep that as a souvenir.

We are going to do your favourite butter chicken and some naan bread.

What have we got in it? Some oil, salt, baking powder, egg. The Nan

bread is not like a flatbread. You have to leave it? Yes, you do leave

it to rest for a few minutes. And for the butter chicken sauce, what I

am starting to do is caught these tomatoes. -- cut. A couple of green

chilies, garlic cloves and some ginger. Just add it all in. How long

do you leave it for a one -- when you have made it? The Nan bread you

mean? Leave it for Havenaar. That is good. I have to tell you the really

good news is that Gennaro is back on the telephone. I can hear you! How

are you? Very well indeed. How can you leave us? I have no idea what he

said! Does anybody speak Amalfi?! What is your question dew -- what is

your question? Show me how to fill it a flatfish. Do not follow you,

that is the key to it! I have not got a flatfish. The idea is that a

flatfish has got four fillets. Round fish have got two. You use a fillets

in nice and when you start you make long in seasons all the way through.

When you make a cut, you continue cutting. Long cuts. There are four

fillets on a flatfish and on a long -- groundfish. Practice before you

come onto a show in front of 4 million people! Do you want James to

cook food heaven or food help? He is gone! Hell. Tough luck, we are

cooking heaven! We have got the chicken marinated here. Chicken

masala -- Tara masala... It is going very well. It is going better than

it did in rehearsal. Tell me about this sauce. The sauce is what makes

it magic. It has got tomatoes that have been slow cooked, with garlic

and ginger. And ground red chilies. It is finished off with a generous

quantity of butter. And cream. This is the equivalent of what you would

do in a tandoori. Smells wonderful. Chop some garlic and coriander.

Start the Nan bread onto a hot pan. The tomatoes that I have cooked off,

when they are blended up... When you have this in India, would it be

whole chicken? Yes, it would. You would use spring chicken. This is

the sauce part. The tomatoes have been cooked off and blended down. We

have got plenty of time, funny enough, to be honest. That Be right!

At last you have got it sorted. -- that Be right.

That is what he would do at home. I have got a tandoori oven and a

vacuum packed machine. This is for the last minute. Recaptured is going

in this sauce. Tomatoes, some green chilies, garlic, ginger, Bailey's,

cardamom pods. It has been boiled with salt. -- bay leaf. How long

would that take? About 45 minutes to an hour. When it is disintegrated

and the tomatoes have cooked off, then you have got dried leaves to

going. These are the dry leaves. Yes. And

some ground Dara masala. Where is the butter element? It is coming.

Don't panic! A butter chicken is the most richest, most generous dish you

can give to a bighearted man like you. We are pleased we chose the

butter chicken in the end. I am more pleased than you, believe me! I have

got the Nan bread in here. Where in India did this come from? This one

comes from a restaurant in old Delhi. This is one of the few dishes

that uses the tandoori style of cooking. For a dish that is possibly

India's National dish, it really turns everything you know about a

curry macro onto its head. It is not too hot, it does not have lots of

onions or spices. I need the cream. That is pretty much all I need.

There you go. Lots of butter has gone in here? Yes. Do you add sugar?

There is a bit of sugar. Can you bring me the serving plates, please?

Thank you very much. It is nice having him running around, isn't

it?! I am losing weight already today, lads! It smells good, that.

That is what a proper butter chicken looks like. You could do this with

Partridge or pheasant. You would not do it with duck. Let's do a starter

portion for you. I know how much you like this dish. When you and Paul

Kane, you had a whole big bowl of this. This is old Delhi style butter

chicken with freshly made garlic and coriander naan bread. I could not

let you go without a really special wine. This is really unusual. It is

made from horseradish. No, it is not! It is champagne from the year

that you started Saturday Kitchen, 2006. It will send you off with a

bang. It is Les Pioneers vintage champagne. It is ?24 99 per bottle.

It is great value. The production team have got you a present. They

thought, what do you do with a man who has everything and also has a

love of dairy products? Brian, bring on the cow!

APPLAUSE. Look on this side. Come on, girl.

I'll be over on BBC Two on Sunday mornings with the Best Bites

But the moment has come to hang up my Saturday Kitchen apron strings

It's the day I've been dreading, to be honest.

But the thought of never having to taste a runny omelette again live

on TV, and setting the alarm at 4am, does cheer me up a little.

We first met, since I fired up the stove for the first time,

and filled the fridge full of butter and uttered those words,

"Good morning, this is Saturday Kitchen Live."

None of us here imagined that it would turn into what it's become,

and what you have all seemed to love so much.

The reins were handed to me by the BBC 10 years ago and for that

And I'm sure the show will be a success for years

I'm going to miss this, the amazing guests, the world's best

chefs and this crew here, all of which make this show

what it is and what it will continue to be.

Your support has been amazing, never wavering, never faltering even

It has been an honour and a privilege to serve you up some

But I want to end on saying thank you for watching.

To you, the viewer, thank you for all your kind messages

and support recently, and over the years.

But most of all, thank you for being you.

APPLAUSE. CHEERING.