26/04/2014 Saturday Kitchen

Good morning! We've got a very special line-up of chefs for you

today! This is a seven Michelin star-studded, Saturday Kitchen Live.

You're going to enjoy it! Welcome to the show! With me in the studio

today are not one, not two but three of the world's best chefs! First,

the Frenchman in charge of the two Michelin starred London restaurant,

Hibiscus. It's Claude Bosi. Next to him is a chef, who also has a couple

of Michelin stars for his restaurant, the beautiful Midsummer

House on the banks on the River Cam in Cambridge - Daniel Clifford. And

finally we're joined by a very special chef whose restaurant in San

Sebastian in Spain has held three Michelin stars for an incredible 25

years! It's Elena Arzak. Good morning to you all. Claude, what are

you cooking for us today? I'm going to cook cod today with mussels.

With also some blood orange and carrot.

It is actually simple to make? It is. And we are using English scraps.

Daniel, follow that. What are you cooking? I am cook

being sauteed lamb's liver, minted peas, potato puree, sherry vinegar

sauce. In season now as well. The season

for lamb's liver is short? It has four to five weeks on it.

It gets bitter later on. And Elena what are you cooking for

us? I am cooking a red prawn express.

And this is unusual, as you are cooking the langoustines in a coffee

machine? You will see it is not so complicated.

So that's a trio of world class dishes to look forward. And there's

our usual line up of fantastic foodie films as well. We've got

helpings of Rick Stein, Celebrity Masterchef and Ken Hom in China.

Now, our special guest today has starred in some of the BBC's biggest

costume dramas including Bleak House and Lark Rise to Candleford. He's

now turning his hand to crime with a brand new series called Hinterland

which starts on BBC4 on Monday. Welcome to Saturday Kitchen, Richard

Harrington. Good to have you on the show. I know you are excited to be

here, mainly because of the food! I just want to eat out of a coffee

machine! Now, I mentioned shows, this new one is a big show for you.

You filmed it twice? Yes. This is filmed in Wales? Yes, we

shot it in Welsh and English. So two versions of it. You have to be a

linguist to do it. I got away with it.

So each scene you did it twice? Yes. So two different shows? It is like

two different omelettes, they look identical but taste different.

Something like us here today! Now, of course, at the end of today's

programme I'll cook either food heaven or food hell for Richard.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. It's up to our chefs

and a few of our viewers to decide which one you get. So, what

ingredient would your idea of food heaven be? It's an emotional

connection, my mother is dying in hospital. I will put a damper on it

but she is a big fan of yours, a very big fan but it has got to be a

Chicken Shed Theatre Company. When it is a bit of nostalgia for me,

when everything was good she would cook chicken chasseur.

Well, the pressure is on for me! And what about food hell? Melon.

It does something to my stomach, when I eat it. I don't want to be

assaulted with my food! So it's either chicken or melon for Richard.

For food heaven, I'm going to do something that's perfect for a rainy

weekend, roast chicken with a chasseur sauce. The chicken is

brined first with a mixture of herbs and spices then roasted. It's served

with a sauce made from chicken stock, morel mushrooms, tomatoes and

tarragon along with creamy mashed potato. Or Richard could be facing

food hell, melon. And with Elena here I've got a little trick up my

sleeve for this that I learned from another three Michelin star chef.

I'm going to vacuum seal the melon in a bag and leave it for 24 hours.

It's then pan fried and served with a red mullet fillet, a home-made

ginger pickle and a few peppery nasturtium flowers. You'll have to

wait until the end of the show to find out which one Richard gets. If

you'd like the chance to ask a question to any of our chefs today

then call: A few of you will be able to put a question to us, live, a

little later on. And if I do get to speak to you I'll also be asking if

you want Richard to face either food heaven or food hell. Please! Hungry?

Yes! Right, with three brilliant chefs cooking today we'd better get

started. Kicking us off today is this man, Claude Bosi. So, what are

we doing with this? We are going to steam it.

This has had some sugar and salt added to it, it helps to take the

water away from it. So, it is like a dry Brighton? That

is it. The idea is to take out the

moisture. Sometimes cod can be watery.

And now we have some carrot juice, and blood orange. Two thirds carrot

yous, one third blood orange. So what are you doing with that? We

are going to let it cook down to a glaze.

So, no thickener in there, just the liquid? Yes.

So you bring down all that to what two tablespoons? Yes.

On that recipe we have 500 Grand Nationals of juice and we have 60

Grand Nationals left. Just 10%. So the fish has been -- grams.

So, this is what I love about your food. It never stow seems to stop

amazing me but these scraps, what is this? That is just flour and beer.

Where do you get your inspiration from? I love from the sea. And I

also love travelling. From travelling you get lots of different

flavours. It keeps your eyes open. It makes

you see food in a completely different way.

You have obviously travelled to Yorkshire as you have batter on

here. So, the best fish and chip, you must

know where they are from? I don't. Whitby. Have you ever heard of

Whitby? No. Elena, did you want to ask

something? I want to know about the cod, you put it in a brine, how does

it work? It is very good this way as it helps to keep it very, very firm.

It make it is very flaky and pleasant.

In Whitby we just deep-fry it. One of you must have been to Whitby?

I have been. It is like Barcelona! With the sun?

Without the sun! It is near where I come from.

And you should come to San Sebastien.

For the cod fish. And we have great cod in Whitby,

too. So, we are making the scraps. I just

drizzle this in. See the mussel, I did not put white

wine in it, nothing. I am trying to keep it as pure as possible. I

actually find this technique in Barcelona.

So no liquid in it? No. Exactly. I was in Barcelona, the guy was

cooking the mussels on the grill. There is nothing, just the pure

flavour of the produce. Right, we have the little scraps

here. Are they nice and crispy? Yes.

I am going to do the mussels too. So, the fish you don't touch? No.

You just make sure it is steamed. That is nearly ready.

When we last spoke, you have a pub as well? I have a couple of pubs.

One in Wimbledon called the Fox and the Grape and one in Fulham.

I have two fantastic seafood chefs. We work together on the menu. It is

great. We tray try to base it on what we do

at Hibiscus. Fresh produce, cook cooked simply. We cook it this way.

Using produce like this, you get some fantastic flavours.

You mentioned Hibiscus, you have had a bit of a regeneration there,

You mentioned Hibiscus, you have had repush there. You have a chef's

table? Yes, we have done the chef's table. That is fantastic. It is

popular there. We have a head chef ah who cooks in

front of you. Have you got air conditioning there

now? I have visited Claude's kitchen, it is the hottest place on

earth. Not anymore. It is fantastic.

My staff love it. I bet they do.

I hope so. So, the mussels have been cooked.

These are fantastic. Are you the same sort of thing with

the season. I don't stand for that with mussels, I think that they are

all year round? You can get them all year round but there is the time of

the year like this time, it is the best. The spring is the best time to

eat the mussels. Remember if you'd like to put a

question to either Claude, Daniel or Elena this morning then call us now

on: Now, tell us what this is? This is a wild lime. It is very fragrant.

Not too much, just enough to give it a business of freshness. And there

is no other flavour in there, just that? Yes.

Can you use the juice? You can use the juice but the skin is the best.

And this is for the carrot tops. So, the scraps are in with the

purple sprouting broccoli? Yes. That has been sauteed down.

Not boiled at all? No. Just sauteed off.

This is not part of your recipe but seeing as Elena is here... Fish and

chips. I see.

See, that is what we have. Welcome to England.

That is a dish that we have on the lunch menu.

What, a bag of scraps? No! Your food is a mix and a match of many

different things, with classic French techniques with a modern

twist. I remember the tamarind dish you

did? I got that from Singapore. People always ask when I am putting

it back on the menu. This is the idea with your menu,

there are many different twists. Yes but still there is no gimmick

with it. You play with the flavour but in the end you have to be able

to realise what you are eating. It is very important. So many people

are trying to do things just for the sake of it. They forget that the

food is the base of everything, the flavour and the simplicity.

Claude, we have decided you could open a place where you can serve

fish and chips. If the restaurant doesn't go well? Really? ! Now, a

few little carrot tops as well. So, give us the name of the dish? It

is a steamed Cornish cod. Simple, two-star Michelin,

fantastic! You are welcome! I know that this tastes spectacular. We had

it in rehearsal. You get to dive into this, Richard.

Tell us what you think. That cod is just cooked.

Yes. Why the sugar and the salt? It give

it is the texture. Even if the fish is fresh, cod always has water on

it. You can't get the flakiness. By doing this, you get the proper

texture. Oh, my goodness. Do I have to hand

this on? Yes, you do. I'm from the Valley! I don't get to eat this kind

of food! We need some wine to go with this. It was Shakespeare's

birthday this week so we sent our expert, Olly Smith out onto the

streets of London to celebrate. What did he choose to go with Claude's

stunning steamed cod? streets of London to celebrate. What

did This week marks the 450th birthday of the great William

Shakespeare! What better place to celebrate than here at Shakespeare's

Globe. As the barted himself put it, good wine needs no bush. But it does

mean I need somewhere to buy it. So I am off to the High Street to find

this week's top tipple. With Claude's cracking cod, you may

think to yourself, a shellfish banquet and reach for a cascade of

Picpoul, like this one, as fresh as an ocean wave, splashes in your

face. However, I am selecting Paul Mas Estate 2013.

Marsanne is famous from the rope valley. But also, look to the sunny

Languedoc, where this beauty comes from. The characteristics tend to be

scented, Melo and round. A bit like an extremely lazy tang rear. Oh,

that is holiday juice! Claude's cod has been steamed to preserve the

delicacy of flavour and the soft nvs texture. Marsanne's Melo character

is perfect to wrap around the mussels, and the lime zest and that

is perfect for locking on target and deploying with the freshness. And

finally, possibly the biggest flavour in the dish is actually the

reduction with the orange juice, the carrot juice, the luscious butter

and the orange zest. This is perfect to balance out with the texture,

thanks to plumping out in oak barrels. Claude, here is to your

fantastic fish, cheers! Cheers, indeed. There is not a lot left it

is going. What do you think of the wine? I really like it. It has a lot

of citrus behind it. And a nice acidity, it is beautiful.

It is often the case it is difficult to get a wine, this tastes more

expensive than what it is. It is. You told me the price, I was

very surprised. It goes well with the orange.

Coming up, Daniel will be showing us a great recipe with lamb's liver. I

will cook it with peas,ed aish, lettuce with a pop puree on the side

and a sherry vinegar sauce. And don't forget you could ask

Daniel, Claude or Elena a question if you call this number: Standard

call charges do apply of course. Right let's catch up with Rick Stein

on his food adventures travelling through India. He's been asked to

judge a cookery competition in the Punjab today but first he's off to

find out how jaggery is made! Just another average day in the life of

Rick Stein! Enjoy this one. The Punjab is the bread basket of India.

Punjab means the five rivers, that means crops, wealth, health and a

great deal of happiness! Trade pressures the days of Alexander the

great would travel here. In fact, that is why the country is called

India. Because one of the rivers was named Indos by the ancient Greeks.

The fields in every direction are full of wheat, rice, cotton and

sugar cane. There is a lovely story about the

Persian, who discovered sugar cane here and described it so beautifully

as reeds, that produce honey without bees! It is really nice to get out

into the hills in the Punjab and watch them making jaggery. I was

noticing how much juice comes from one sugar cane. It looks dry out in

the fields but you can get gallons out of it. You can hear the motors

labouring as the pressure is used and all the lovely juices come out.

They put it in the big pan and boil it down and they use the corn and

the husks for the fire. It is really good organic farming. Everything is

used. So they reduce this down and down until all of the water is

bubbled away and stirring all of the time it is like making fudge it goes

into crystals. You get a lovely brown unrefined sugar. The taste is

so much nicer than ordinary sugar. The Punjab have a reputation for

being really hospitable. This family must have thought that I looked

really hungry. They made these lovely pakoras. It is onion, garam

flour, turmeric, sugar, green dhaly, salt and water. That is mixed

together, formed by hand and dropped into hot oil. What is snack! I'm

with the chef, Navdeep Sharma. He is the prisons quipal of the local

catering college. He wants me to judge a cookery competition later on

in the afternoon. But first, the pakoras, dipped in a homemade chilli

chutney. They are very good.

Thank you for trying. And she is also saying come gabbing

again some time. I would love to. This is it, the

finished jaggery in granular form. And the bit I have been waiting for

all morning for... You may think it looks like light brown sugar but it

does not taste like it. It tastes a bit of honey. Almost like you can

taste fascinating bits of impurity in it. It is a real artisan product.

I have to thank the chef for getting us to film this. He said this is so

important around here. It is a skill that is fast-disappearing. Film it

now, because when you come back, it will be gone. And so we did.

And so we arrived to judge the cookery competition the Hoshiarpur

Catering College. I was with a group of top chef, mainly from Delhi and

the bang are Dancing Boys of the Punjab were there to welcome us.

Fantastic! Sometimes I do have to pinch myself. What am I doing in the

middle of the Punjab, judging a curry competition, amongst all of

these experts? ! I mean these men are the Michel Roux roux's of the

subcontinent. Well, this competition, challenges

members of the public to come up with a classic regional dish. Ten

competitors, as keen as mustard, are going for the regional heat.

Chef, in this corp ticks, why is it wonderful to you? The smells are the

most predominant. We are trying to honour the traditions lost over the

passage of time. So that is what we are trying to attempt here.

I think that the search is a pretty good idea, to find a long lost

curry, it would be like finding an old friend.

My kids love it this way. We taste tasted... We thought... So

we have almonds in there, and not in the rice? Then we discussed... We

tasted a bit more... We thought very deeply... And finally... Which

portion of the meat is being used? Well, it was a good dish. A mutton

curry. It just had something that was authentic, rustic, very Punjab,

and it tasted great. I am pleased to announce that we

have... So, the only man in the competition won it.

He was Mr Singh. Rick certainly has a rich and varied

life on his travels! Right it's time for our next star-studded recipe and

this one's from Daniel Clifford. What is on the menu? We are doing a

sauteed piece of lamb's liver. It has a short season? Four to five

weeks, then it starts to get bitter. You have to cook it quickly. I am

doing it with a salad of pea, spring onions and little gems. That is

sauteed quickly. And puree potatoes. We are talking about the potatoes

later but I will get the peas on to cook. So this is like peas and

lettuce. Not a new combination it is a classic combination? Yes.

Would you normally use veal liver for this? Normally calve's liver but

lamb's liver is a cheap cheaper alternative. And for me, that is

best at this time of the year for the season.

You mentioned the bitterness, with the lamb's liver, it is the same

with the offal. Well, it is that everyone overcook

it is. You have to cook it quickly, and then leaving it to rest.

It take as couple of minutes? Yes. When you have kids at home. You have

to cook quickly. I don't have lots of time to do massive roasts.

So this is a dish for you at home. Yes.

So, why Cambridge for you? There was no decent restaurant in the area.

When I saw the restaurant I fell in love with it. It was a project. It

has got tonne where I want it to be. I am happy with it now. It has taken

15 years to build. People talk about going to London, being in the

limelight. But I am very happy being in Cambridge. I will make an

emulsion here. It is a little bit of butter. A little bit of water.

Was it the building you fell in love with? Yeah, the building it is right

next to the river. There is a big green in front of me. It is just one

of those things that I knew we could make something special out of it.

Can you stay in your place? No, we don't have room, that is the only

problem. Can I stay there? You can stay at my house! So, there is the

butter, the water, the peas... Yes and here we have shallots. We have

added the sherry vinegar. The sherry vinegar is not new with

liver. Yes but you have to reduce it. That

gets the sweetness out and takes away from the acidic.

Now, these potatoes, I know them, I grow them in my garden, tell us

about them. They are heritage potato. My head

chef found them. He bought them for the restaurant. We tasted them. They

are absolutely amazing. Can you roast them or just boil

them? For crispses and chips they are probably the most versatile

potato. I use them for pomme souffle, we use them for all of the

purees. Everything. Is it floury? They have

this texture but this old potato flavour you cannot find anymore.

The reason why I grow it in the garden it is funny you mention it,

the reason I grow it all myself, as my granddad had a veg allotment.

These do remind you of your granddad's potatoes. They are coming

back. But the heritage ones are always the good ones.

Is it a big one. A decent size.

Would they hold together in a soup? Yeah, yeah. Definitely.

So, what is happening here? So, what is happening now, the water is

evaporating. Now the butter is start starting to split out. It is going

straight back to butter. I have put the lettuce in. I will wilt it down.

What texture do you look for in the potato? I want it fine. James has a

mission to make sure it is fine. No lumps.

There are no lamps in it. A little more cream and milk.

Now, the liver has been skinned. I will wash the knife... Now, this

is probably a tenth of a size of a calf's liver it is really, really

small. So two nice pieces. I will probably do three.

So three really small pieces. This is seasoned flour. So that is plain

flour with salt, pepper and quickly, really quickly, just dip it in

there. A little bit of oil in here? Yes,

normal, vegetable oil is brilliant, jails.

I always start with oil What oil is that? Just vegetable oil.

And the mint? That goes into the peas at the last-minute. Just to

give it freshness. You mentioned the fact that this is

what you do at home but in the restaurant? Well, calve's liver, we

have started to poach it at work. At 60 degrees in milk. That, if you

poach it as a lump and then seal it off, you cut through it, it has a

beautiful flavour. Where does your love of food come

from? My dad was an engineer, my mum was a nurse. To be honest, school

was not a brilliant topic for me. When I went into the kitchen, I

found a family atmosphere I loved. It stuck with me. I just love it. I

love being in the kitchen. I love the creative side of it. Never, ever

goes away. Now, I have started to colour the liver. Added the butter.

This is where people make the mistake of overcooking it. It goes

bitter. Yes. The blood is pushing from the

sides of the liver. Do you put flour with it always? I do.

I like the texture on the outside. Now I will flip it over. What does

the flour do, does it crisps it up? It gives the crispiness on the

outside. Now we add a little seasoning and we start to plate up.

Do you want the mint? Yes. Smell that, that is beautiful.

Is this how you plate it at home for the kids? No.

I bet it is! I try my best! Just a little bit of lemon juice.

I think that finishing it off. I would take it out of the pan, let it

rest for two minutes. For the heat to go through.

Why the lemon juice? I put lemon juice on everything I cook. I think

it is a third seasoning that I believe the food needs. So now the

liver is on top of there. There we go.

It is simple. How long did you cook it for? I would say two minutes.

And all this is shallots, sherry vinegar and lamb stock.

And peas and lettuce is very French. Yes.

So, give us the name of the dish? It is sauteed lamb's liver, minted

peas, potato puree, sherry vinegar sauce.

Anybody can do it, really? Yeah, anyone.

And the name of the spuds again? It is a Maringol.

If I made a quenelle of potatoes for my little boys, they would probably

pick it up and throw it like a rugby ball.

And the flavour of the potatoes. It is lovely. This really is not

al-Joint Intelligence Committee. It is perfect with the liver. When

we put food like this on the lunch menu, people love it. It brings back

the childhood memory. And you are right, it is better like this.

We need some wine to go with this. Olly Smith has been out hunting for

wine matches on the streets of London. So what did he find to go

with Daniel's lovely liver? With Daniel as luscious lamb's

liver, the classic pairing is a Shiraz, with the mellow texture and

fruity depth. A good place to look for one like

this is Mayu, it is a brilliant wine. But when paired with the dish

at home, it is too full-bodied. So, instead, I am selecting the

all-singing, all-dancing Shiraz from South Africa, it is Porcupine Ridge

Shiraz 2013. Lots of young wine makers are buying

up old farms to make the wines of their dreams.

This one, made by Mark Kent. He was once destined to join the air force

but he set his sites on the wine. That is wonderful. If you think of

the wine, the Shiraz squeeze is perfect to give those creamy

potatoes a hug. And then the flavours in the pan, the sherry

vinegar, the twist of lemon, this couples with the smokiness, perfect

to balance with the boosters and finally, the summery garden peas.

The alternative modern fruity character of the wine is perfect to

buddy up with their sweetness. Daniel, here is to your legendary

lamb's liver, cheers! Cheers indeed. What do you think of that? It is

great wine again. It cuts through the live. Has that beautiful Shiraz

flavour. I really love it. Happy with that? Oh, my goodness.

You are happy to be here! Now let's meet the latest batch of Celebrity

Masterchef hopefuls. And Gregg and John are getting them started with a

mystery box test. Take a look. Welcome, a warm welcome to Celebrity

MasterChef. This is the mystery box. Inside that

box we have given you a set of ingredients. We would like you to

cook for us just one dish. Ladies and gentlemen, reveal your

ingredients. Now you all have one main

ingredient. That main ingredient is the humble squid! The box also

includes crab, chorizo, courgette flowers, asparagus, tomatoes,

chilli, saffron, rice and potatoes. We are not aiming for the stars at

this stage but somethingedible, would be good. 50 minute minutes.

One dish. Let's cook! Mercury prize-winning rapper, Speech

Debelle, was taught to cook by her Jamaican grandmother.

Speech, are you much of a cook? I am. I do enjoy cooking, about three

times a week. I am into food. It is a passion in life. It goes with

music for me. Tell us what you are cooking? The

squid and the chorizo is in a tomato sauce with a little bit of chilli in

there. How far do you think that you you

can go in the competition? My goal is to be at least a finalist.

Hey! I like a bit of ambition. It might be all right! You have had

20 minutes, that means there are 30 minutes left.

It looks like the dangers of the kitchen are worse than the dangers

of the ring, Joe. It looks like it.

Undefeated world boxer, Joe Calzaghe, he has a love of Italian

food. Good to meet you, Joe. You look

involved here, what are you cooking? I am cooking with the tomatoes and

the squid. How much cooking do you do at home?

Not much at all. I am homing -- hoping to learn from

it. Joe, if it makes you feel any better, just take a jab at John.

I will do if my finger gets better! 30 minutes gone. You have 20 minutes

left. TV presenter and entertainer, Les

Dennis, enjoys cooking for his young family.

Good to meet you, Les. How are you feeling? It is probably the most out

of my comfort zone that I have felt. Do you have an idea of what you are

cooking for us? I am pan frying it with lemon and doing it with a pure

blank. A pure blank? ! You do a lot of

cooking, then? Well, I learned how to do it -- beurre blanc.

England cricketer, Matthew Hoggard was part of the 2005 Ashes winning

team. Matthew, you may look like you

actually know what you are doing? ! Looks may be deceiving. I am

throwing it in, hoping it will be OK.

What is going on in the pan? I have risotto going on, I have got it

together with some stock and I will add the squid into it. Hoping it

will be flavoursome. I am looking forward to this.

Thank you! You have five minutes left.

Finish up. You have one minute. That's it. Stop. Your time is up.

First up is les. -- Les. He has made squid in a potato sauce, asparagus,

and a tomato and basil salsa. Nice asparagus, nice tomato salsa.

In a nutshell, Les, there are lots of things that are nice to eat but

they don't match each other. OK.

Matthew has made squid, crab and chorizo paella, with buttered

asparagus. I have no idea what is in the middle of that mound. It

frightens me a little bit. Let me help you. There you go. Now

you can see. I love the fragrance of the lemon

and the parsley with the chilli. I think that the rice is cooked well.

You made a bit of a mistake with the cream. But I really like the

confidence. I really do. Joe has cooked calamari with garlic

potatoes and a tomato and anion salad.

I like the flavour on the potatoes of garlic and lemon. I like the

freshness of the tomato and onion. I love the calamari. But the whole

thing looks messy, a bit of a fright. Before you start chopping,

think about what it is you would like to see served with the

calamari. Yes.

Speesh has made a squid, chorizo and tomato stew, served over garlic

potatoes. You are the only person in the rook

to take the outside membrane off the squid. I think it looks proper

handsome. All right.

This is brilliant. It is comforting. It is interesting, it is exciting.

It looks beautiful. You are rocking! You are rocking? ! --! Gentlemen, I

think you will have to fight hard for this one. And if you thought

this was hard, ha! Wait for the next one. Thank you very much, off you

go. The celebrities next have to face a

test of their palates and you can see how they get on in about 20

minutes or so. Still to come this morning on Saturday Kitchen Live.

Ken Hom is visiting his ancestral village in China. After a look

around the family farm he gets to work helping to cook a feast

including sweet and sour goose and stir fried bitter melon. And it's a

tale of the Un-EGGs-pected in today's Saturday Kitchen omelette

challenge as we don't yet know whether it will be Claude or Daniel

who'll be taking on Elena. Will it be Claude or Daniel who gets to take

a CRACK at BEATING one of the World's greatest chefs? Or will he

have to watch from the side EGG-ing on Claude as he takes his turn? You

can watch the action unfold, live, a little later on. And will Richard be

facing food heaven, Roast chicken with morel mushrooms and mashed

potato? Or food hell, pan fried melon with red mullet and ginger

pickle? Right, over the years on Saturday kitchen we've been visited

by some of the world's best chefs. And the woman cooking next falls

into the category of the world's very very best! Her restaurant,

Arzak, in San Sebastian in Spain has held three Michelin stars for a

remarkable 25 years. It's Elena Arzak Welcome to Saturday Kitchen

and what are you making Elena? Great to have you on the show, what are

you cooking for us, then? Good morning. I am very happy to be here,

on this programme, that I know a lot of people like to follow. So we are

cooking today in a coffee machine. Well, what are we doing first? We

need the crayfish, the langoustines. We need apples.

I need you to help me peel them. So, a big peel? Yes. Because what we

are going to do with the peels, is to dehydrate them. You can do it

Jove. I will show you. So, dry them out, basically.

Yes, dry them in the oven at 50 degrees more or less for 24 hours.

You put them upside down. So, these are Braeburn, in Spain,

what do you use? It is a Basque apple, it looks very nice.

Also, you can buy them if you don't want to waste time.

Now, here is the water, where we will boil. I need you to crush them.

We are making apple juice out of this one.

I want to tell you this is a plate that we have in a restaurant in

London. The London restaurant. That has a

Michelin star? Yes, we are very happy.

This restaurant is open since last year.

It is consulted by five members of my family and the head chef.

This will make a little noise. Now, what I will do, I tell you we

need the langoustines. We will fry them.

So, that is the apple juice. What is next? I wait until it boils. Please,

can you separate the head and the claws.

You can use that for something else, please.

I would do that. In the kitchen we use everything. At

home as well. That is far too messy, let's get

these boys to do it. I want to fry off the heads.

They contain a lot of flavour? For me, this is the essence of the

langoustine. And your restaurant, this is the

fourth generation with your family? Yes, I am the fourth generation.

Could you please fry them. Not for so long.

Here is the boiling water. We want to make an infusion. For

this we leave a little on the side. Do you want these inside? Yes, to

infuse. So, the apples are in there. They

are talking too much! I am showing them how it is done! Now, I want to

make the bread croutons. Very good. All the same size.

I feel like us guys in the studio are under pressure here. You started

cooking in the restaurant when you were 11 years old? During the summer

holidays, I would go to the restaurant with my sister.

We only stayed two hours. We were children and there is where I find

out that I like so much the cooking. We take these off. Then I, when I

was 18 I took it seriously. I start started to learn for myself.

Your training really took you all over the world. You worked in the

UK, in Gavroche. Yes, I was very lucky.

I was working with the Roux family. I was very young, 19 years old. But

they taught me a lochlt They were very kind. I will always

remember the British food in this moment it was fantastic.

And another contact from the beginning was our friend, Heston

Blumenthal. There is one thing missing, excuse

me, the apple juice. My father used to work when he was

younger in the same area as Heston. We liked very much Britain. That is

one of the reasons that we decided to start with the restaurant here.

So what did the one in sap San Sebastien start up? That was in

1897. I am the fourth generation. You have a fair bit to go, boys. How

many generations? Four generations. Is your father still in the kitchen

with you? You cannot imagine. He will arrive tomorrow and stay threes

days in the restaurant Now we need to strain it again. Because it is

better twice. At home you can use this strain

cloth or a coffee filter, it works as well very well.

So, you strain it twice in here. Yes.

So, this is the water with the apple peel and the juice.

You have the water, the apples, that are intense with the infusion, then

you have the apple juice. You are going to build up the bowl

to put it in. Now we need the fresh onions. We

will saute them. I will pop them in here.

Yes. To make the coffee you need water. This is our espresso machine.

It is up to you. We like apple. You can make an infusion of mint.

Whatever. You can make chocolate with mint.

Whatever you like. We like apple as apple in this case gives acidity. So

right now we are going to proceed with the cooking.

Here we have the fresh onions to put in the bottom.

Spring onions? Yes. Try to use seasonal products as much

as possible. It is always better for the plate.

Is that dish made for London or San Sebastien? We have made something

similar for the local taste. Here for example it is served with a mint

sauce that people like. The seasoning is always important.

So salt. All over. We are trying to use it from one side products that

we brought from Spain but the Cornwall salt I like very much.

They have been very-well peeled. They were rubbish. I would have sent

them back! Elena, have you found new ingredients coming here? Sorry, now

we need the herbs. It is parsley and dill.

In the Basque area we cook everything with parsley. You will

see. Everything is with parsley and we know here that you like very much

parsley in the UK. We do like it.

Yes, I notice, fortunately! Now we need almond oil.

And a little bit of olive oil. Spanish olive oil? It is olive oil

that is extra Virgin. Three times? Yes, please.

Normally to store, once is enough. But we will steam. The steam will

break the plastic. So we need one hole bigger.

I will steam that, you tell us what you are doing next. So this,

hopefully... It goes in there. 40 seconds is enough. It is better

to turn the bowl a little bit. You are a chef, so you will not

burn, I hope so? Yes. 40 seconds. Turn it a little bit.

So you cook these for 40 seconds? Yes. Check the time. Did you? Well,

the bowl is warming up. Right, interest is your plate.

Here is a plate. We will dress the plate when you finish.

This is a first for me. So, who leans the machine after?

Your or your father? My father! No account, it is easy to clean.

You can use it again. They are definitely cooked. The bowl

is hot. So, now we will dress the plate.

Do you remember we fried the heads? The essence. You make it like that.

Squeeze. We put one on each.

I was wondering when the tweezeers would come out.

On the essence. And then all of the bits.

So in your kitchen, it is like a laboratory where you work? We have a

laboratory, it is not in the kitchen. It is in another space.

There we make the testing of the plates.

We have a few more of these. You see that the langoustines are

cooked. They are steamed in the right way, not too overcooked. We

don't like it when the fish or the seafood is overcooked.

And now the contribute Old Baileys. Database and now the croutons.

So, give us the name of the dish? It is Langoustine's Express.

Sounds good to me. It look looking Good Friday

Agreement. -- it looks great.

Dive in. Have you ever had langoustines cooked in a coffee

machine before? No. It is a real team effort.

Normally people are scared of using machines or technique but this one,

some people like to cook at home, basic but others want to go further.

Right, let's find out what wine Olly Smith has chosen to go with Elena's

stunning steamed prawns? With Elena's pristine prawns and the

outstanding apple flavour, you may be tempted to go for this Sicilian

white, the Zibibo, which is lovely but a little overflowering. So time

to pick up something a little more elegant. It is a pecorino, which is

Terre di Chieti 2012. Legend has it this originates from

old wild Italian grape vines. This one comes from Abruzzo. It is

brilliant with shellfish. Oh, you could rub that all over me!

Delicious. Elena's prawns are as fresh as the ocean itself. The

grapes from the vineyard are cooled by the effect of the aid attic

coastline. That brings elegance to the glass. Think of the herbs in the

dish, the chervil, dill and parsley, they bring a springtime buzz. The

pecorino has the right level of peachy fragrance to support it. And

finally, the ginger and the apple in the dish, they bring a sense of

exotic flair. The pecorino has the perfect level of scent to buddy up.

Elena, here is to your perfect prawns, cheers! Cheers indeed. I

know you like the wine to go with it. The guys are diving into the

food. What do you reckon? That guy likes his wine! It is gone! Now,

it's time for the potential Celebrity Masterchefs to take one of

Gregg and John's palate tests. Best of luck. This is the Palate Test. We

are going to cook a dish. I will give the dish to the celebrities,

ask them to taste it and write down what they think the dish is made up

of. The figure is a tartin with a

pistachio crunch and orange and rose-water cream with a praline.

John starts with the filling for the tart.

That is on the heat. The cardamom pods into etch one to flavour the

sugar. The sugar is caramelising quickly.

That is lovely! Now our figures go into the tart itself.

-- figs. Next, John prepares the pastry.

The figs are cold, not hot. The pastry goes on top. It has to cook

properly, you don't want the pastry raw.

That goes into the oven at about 108 for 20 minutes.

Now, the rail queen. Lots of sugar and a tiny amount of water. Whilst

the caramel cooks, tos the nuts. You make the caramel and add the nuts to

it. You can see the caramel now, you can smell it. It is almost burnt. .

There is a bitterness to it. Now is when you add the nuts. That

is the rail queen and pour it out on to a tray. Let it cool and we are

going to make a flavoured cream. Grating a little orange rind, not

the zest, and then vanilla. Rose-water, and the orange flour

water. Now to whip the cream. Add cream to that and spoon it

around. Now, what I have not put in there, Mr Wallace? Sugar.

That is right. Once the praline has cooled, John

blitzes some to create the pistachio crunch.

I am taking the tarts out. Hey! We take our praline.

Fig tart, pistachio rail yin and orange and rose-water cream.

Let's get them in. I'm looking forward to this.

This is the Palate Test. In front is a dish I have cooked for you.

We would like you to test that dish and write down on the piece of paper

exactly what you think went in to make up that dish. It's pud time! I

know that green thing but I can't think of the name of it.

That is a zest of orange. Also pistachio. Expert! It is like Ann

seed flavour. It has a disinkive flavour! Now you have tasted the

dish, we are going to ask you to cook it. Underneath the cloth on the

bench are the ingredients that John used to make the pudding. But be

careful, there are some he did not use. We are giving you 45 minutes to

make it. Off you go. The ingredients have been separated

into three groups. Those to make the tart, the cream and the praline. But

without a recipe, they will have to rely on the palate and skill.

Mate, I have not got a clue sn! -- clue! 15 minutes are gone. That

means that there are to minutes left.

I'm not sure I am doing it right. What can you do? Our last ten

minutes. Get on my knees. You can still save it.

Guys, the time is up. Thank you very much.

Bring your plates up. What we asked you to replicate was

fig Tarte Tatin, served with rail Ypres, rail Ypres dust and an orange

and rose-water scented cream. Shall we start with you, Joe? The

figs are nice and juicy. They are cooked. You did well with the cream.

You even managed to make the praline. Well done. The biggest

problem is the tart itself. But I tell you what, from where you were,

standing stairing it a it, hoping it was going to whisper to you, well

done. To produce that. Your turn, Matthew... If you take a

full mouthful with the soggy pastry and the cream it is OK. But it is so

sweet. I like the rail queen a lot. I really don't like your tart. You

have put the pastry underneath the figs, and not on top. So it will not

rise. What I like, you have seasoned the cream and the nuts really well.

This hints at a decent palate. Spa.

Speech, your tart is the right way, the cardamom is there, the figs are

cooked, the cream is great, the praline is looking great. I am

really pleased, Speech. I really like that praline, crunchy

and crisps with the pistachio nuts inside. The fig tart is crispy

outside. I think you worked well. You worked it all out. Not a bad job

at all, Speech. I like it. Not a bad day. Not a bad day at all!

Tomorrow is a new day. It is just going to get tougher.

Thank you very much, off you go. We have been having such a good time

cooking today, so we do not have time for any calls, sorry about

that. Here is a box of Saturday Kitchen

golden eggs, half of them have Claude's name inside and the other

half have Daniel's name. Elena please choose an egg to decide who

you're up against? There is a sigh of relief from

Claude there. So, take the positions there. The

usual rules apply. Let's get the clocks on the screens please. A

three-egg omelette, cooked as fast as you can.

Three, two, one, go. Against one of the world's female

chefs. You have started off by burning your eggs!

That is quick, Elena! Yes! You have finished? ! Job done.

Yours is looking nice, though. Salt? I already put. In San

Sebastien, the Basque, we prefer it wetter.

OK. You see it is not the white from one

side, the yellow from the other. We don't like to mix it.

That is good. This one on the other hand is cooked on one side, raw in

the middle. May I try? No! Elena, how quickly do

you think you cooked your omelette? Middle.

It is in 45 seconds. You are in good company, next to Michelle Roux,

Senior. Very good.

Daniel, are you on the board? Yes, I am.

Where? Low down. You have been practising. That is an

omelette. Stop mooning Mr Frenchman over there. You did it just outside

of the top ten. You did it in 21. 24. That puts you in 11th place. Oh,

yes. Very good.

But you can't applaud that omelette. So, will Richard get his idea of

food heaven? Or his food hell, pan fried melon with red mullet and

ginger pickle? Our chefs will make their choices whilst we explore the

world of traditional Chinese food with Ken Hom. Today he's taking a

trip out to the countryside to cook with his cousins.

trip out to the countryside to cook with I have travelled 87 miles to

the city of Jiping. To visit my father's side of the family. I am so

struck by how much this place as changed.

I have never seen so many four-wheel drives! Up until the 1990s, my

cousins were full-time farmers. But as China began to become more of an

enterprise, they moved to the city to set up a successful restaurant.

I am curious to meet them and actually to learn more about parts

of my family's past, that I don't know. This is on my last visit, when

I took my mother and actually her sister. This is a great opportunity

for me to reconnect. Openfully, over food! I bought the young wons,

silver dollars. In China it is traditional to give coins to the

young ones as tokens of good luck. They love my mum a lot. It is

evident. They said when they heard that she had passed on, that they

did a lot of offerings to her. That was very nice. This morning my

cousins are taking me to our ancestral village in the region of

Guangdong. It is an area where my father's family were rice farmers,

going back several generations. This farm has been in the Hom family

for five generations. It is where my father grew up. Today my cousins

grow vegetables and raise poultry here for their restaurant in town.

They look very tasty! Beautiful. I remember this. This is the old

family kitchen. This is what we call a family

affair. Everybody pitches in. They do their thing and help. If we don't

do that, we are not going to be eating. Everybody wants to eat. My

cousin is going to make a signature dish which have never had. It is a

sweet and sour goose. The goose is fresh from the farm. It is coated in

soy sauce to give it colour and flavours, then my cousin deep-fries

it. He is brazing it in a thick sauce,

made of rice vinegar, Chinese tomato ketchup, cane sugar and salted

preserved plums to give it the sweet and sour taste.

Then he cover it is and slowly simmers it until it is does.

One hour. While it cooks, I am making bitter

melon with black b airconditions n -- bean sauce. This is bitter melon.

You can get it fresh everywhere in Chinese supermarkets. You have to

take out the inside. It has a bitter flavour. I am cooking this as my mum

used to make it often. In a few hours, we will have a feast here. I

am making a full-flavoured black bean sauce. It will go well with the

melon. This is classic, garlic, ginger and black beans. This is the

flavour that people who are outside of China probably are the most

familiar with. These are the famous black beans

that the world loves. We take the vegetables and blanch

them. It helps to give them a cleaner flavour. I'm draining it.

Garlic ginger and the black beans. Then add spring onions, mild red

chillies and rice wine. Next add the bitter melon pieces in a splash of

water to tenderise them. Just a little bit of sesame oil. My

cousin is serving the goose in the traditional way, chopped.

Tell me if that is not beautiful? They are all having a little booze!

What actually makes me the most happiest coming here is to see in

reality how the changes in China is reflected in my family. Their

welfare has gone up, they are optimistic, they are looking with

hope to the future. That's pretty fantastic.

Goodbye! That's the last of Ken and Ching's

adventures through China and next week we're welcoming those Greedy

Italians, Gennaro Contaldo and Antonio Carluccio to our roster of

foodie films. Right, it's time to find out whether Richard's facing

either food heaven or food hell. Your food heaven would be chicken

which I am going to brine and roast then serve with a sauce made from

chicken stock, morel mushrooms, tomatoes and tarragon. It's served

with buttery mashed potato. Or you could be facing your food hell,

melon. I'm using a technique Elena may be familiar with. The melon is

sealed in a vacuum bag for 24 hours then pan fried and served with this

fantastic fillet of red mullet and a home-made ginger pickle. What do you

think you're getting? You can keep the lime foam! That is what we are

going to do. We are going with the chicken.

That is great. chicken.

So, Elena, if I can get you to prepare the carrots and the celery.

So we prepare the roasting vegetables.

What a treat. The boys if you can do me some

tomato concasse. We have lovely fresh mushrooms. It has been a busy

year for you. You have come back from the Sahara. You have the tan as

you were running? I was running a marathon with two actor friends.

People think that the London Marathon is tough? This is five

consecutive marathons in the Sahara desert but on day four you run 51

miles in 50-degree heat. Why? I was run running to make money

for a charity. It is a personal thing. Running is how I deal with

things. When I found out by my mother's

health, I ran for miles. So, run running five marathons in

the desert, sounds like hell but I sorted out a lot of things in my

head! Follow that! So, basically, we are making a chicken brine. So, we

have 200 Grand Nationals of salt -- grams of salt.

We have rosemary, thyme, and a litre of cold water. This is the brine for

the chicken as well. We have to leave it to marinade for 24 hours to

go with it. We have eight minutes! Luckily, I

have one over there. We have the chicken in there. We

leave it to brine for 24 hours. We get this. Chefs are brining a lot of

things these days as it increases the flavour. Now, we talked about

the marathon. But it is TV that you are well known for. I remember your

face, trying to think where it comes from but I am a big fan of

Coronation Street, you were in it? Oh, my goodness. About 15 years ago

for a short time. I will never live it down.

And we have seen you in Hobble Hobbly Blue! Yes, an treeing story!

So, this new show? This is a show that the writes had me in mind when

they wrote it. I work with a lot of strangers but a lot of love went

into this. This is Hinterland? It is on BBC

Four on Monday at 9.00pm. We shot it in two languages, the moth mother

tongue and in English. It is indicative of our nation. People

speak in pockets in Welsh. It adds a different ingredient.

I am using culinary metaphors. Is souffles as well! But there was a

different way of filming, the way it was shot? Only because we did it in

two languages twice. But I think that the show is better than the

novelty of the languages. You get two for the price of one. But it is

still a good show. It is kind of in that Nordic style?

Yes but no jumpers. There is great atmosphere, great

scenery, you get it in Wales when filming it? You do. You go up there

with a brilliant cameraman, he was from Poland, he didn't have a clue

about Wales. But when you see all of that

landscape and you are decorative photographer, you only want to shoot

it. The landscape became a character for us. It is very domineering. The

stories are born from the landscape. It inspired the writers.

You had to be there. All kit and caboodle. So tell us more about it?

It is a difficult genre but also about Welsh folklore stories. And

the environment adds to the misery of it. My character Tom, comes to

the landscape and is bewitched. I think it is a compelling piece of

work. People may hate it. But thus far, my mother loves it.

Each show is based on 90 minutes? Four separate films but there is a

story that goes through it. Then we film the second series. It is all

about his back story. He is a mysterious guy but not because he is

a cliche but because of his history it is so steeped in tragedy. Once we

reveal that, it becomes anotherentity of the show. I can't

wait for us to explore who he is in the next series.

Fascinating. So, the chicken, it is in the oven on the bed of veg.

We have the mushrooms there, that have been steaming nicely. We have

the tomato concasse. We have the chives, and the mashed potatoes. The

key to this, it is about the marinade. When you put it in the

marinade it keep it is lovely and tender. Moist, more than anything

else. So we chop this through... Finish it off with butter, if you

could do. How much? All of it.

With we have the chicken. That is nice and moist.

Oh, my goodness, yes. Just a little bit of butter in

there. I just did as I was told.

In with the tomatoes and the mushrooms.

I can smell it now. I can smell my childhood memories coming through.

A little bit of season seasoning, please.

Salt and pepper. Will you say hello to my mother,

James? Her name is Carol Harrington. Hello, Carol! This is for you.

Whether it is as good as yours, we can but try! There is no pressure

today, then, for me. Not only do I have to do this for your mother but

in front of these lot as well. Your mother would be very happy!

Dive into that. Grab the knives and forks.

Now, Olly has chose an wine to go with this. Great choices so far. But

this one is kind of predictable. A Cuvee Chasseur Rouge Vin de France

2012. I think he ran out of ideas with this one. It is priced at ?4.

99. Is it like your mother's? Sorry,

mam! Is it? ! Sorry, mam but James is my mother now! You will have to

take it to her. Oh, my goodness.

I do my best. I can't promise all of that in the hospital but, I will

try. Well that's all from us today on

Saturday Kitchen Live. Thanks to Claude Bosi, Daniel Clifford Elena

Arzak and Richard Harrington. Cheers to Olly Smith for the wine choices!

All of today's recipes are on the website at:

bbc.co.uk/saturdaykitchen. We'll be back, live, at 10am next Saturday,

but you can catch more of our Best Bites tomorrow morning at the

slightly later time of 11am on BBC 2. In the meantime, have a great day

and