26/05/2012 Saturday Kitchen

Good morning. Don't say it too loudly, but I think summer may be

here. We have 90 minutes of sensational food to celebrate. This

is Saturday Kitchen Live. And welcome to the show. Cooking

live in the studio are two top chefs. First, the man with his own

award-winning restaurant, The Orangery inside the luxurious

Rockcliffe Hall Hotel in Darlington, it's Kenny Atkinson. And the man

who is turning a corner of London into his own tapas centre, Jose

Pizarro. Kenny, what are you going to do? I'm making soused mackerel

with carrots, fennel orange and crispy smoked eel fritters. Smoked

eel is fantastic. I'm going to try and convert people on this one.

conversion needed for tapas. It's a favourite over here. What are you

making? Jaipur, simple tapas. The first is jamon, and then deep-fried

chicken wings, al ajillo. And two very tasty recipies to look

forward to as well. And we have our archive as well from Rick Stein and

the great Keith Floyd. Now, our special guest who has dropped in

for a bit of breakfast before heading off to work as a coach on

the massive Saturday night hit show, The Voice. Danny O'Donoghue.

Welcome. Hello. Are you a foodie? Yes. First of all, I want to

congratulate you for what you have done to the ladies in this studio.

Normally they just look at if they've got up, but now they look

like they're going out. There were five ladies in the dressing room

with you? Thanks. And you have a long day ahead? The Voice? Yes,

it's semi-final night tonight and there are two for each coach.

the public vote now? Yes, it's the UK's turn to vote on who to put

into the final, so we're excited about that. We're going to watch

you later, but first we're going to cook for you. And today's food

heaven is your favourite ingredient or your food hell will be something

you don't like. What would heaven be? It would have to be steak. And

my food hell would have to be goat's cheese. Goat's cheese?

please, don't give me goat's cheese. Five women here won't be voting for

that! I have a juicy T-Bone steak for the

food heaven. Griddled for a couple of minutes on each side and served

with spicey char grilled tomato chutney on warm fig and shallot

salad. Or the food hell will be goat's cheese on a bed of char

grilled courgettes, wrapped in patchment and baked with a broad

bean and pea salad. Now, we have a new number:

If you want to put a question to us live later on and if I do speak to

you I'll be asking whether Danny will get food heaven or hell?

Heaven! Cooking first is a man who is making a long overdue return to

Saturday Kitchen. From Rockcliffe Hall in Darlington, it's the

fabulous Kenny Atkinson. It's been fabulous Kenny Atkinson. It's been

about a year? Yes, it has. What is the name of your dish? Soused

mackerel with carrots and fennel but it's all cooked in one tray.

Sousing means hot pickle? Yes, lots of flavours. So do you want me to

do the fennel? Please, yes. This is a mixture of water, white wine

vinegar, sugar and I'm going to put a few spices in there. And the

spices are starneesia, peppercorns and and it all goes in there.

Mackerel is lovely, but the thing about it is it has to be eat fpb as

fresh as a daisy. Oh, yes. And fresh orange juice in there to

really get that fresh and vibrant. This wouldn't be classed as raw

fish, would it? No, we're going to cook the fish. You looked at me

weirdly then. It is cooked in the hot liquid. Yes, the liquid cooks

the mackerel. So, we take the fillet off.

It is one of the easiest fish to learn how to fillet. It is. Because

it's so simple and it's not very expensive. That's right. So you can

practice on it. It's a year since you have last been on but you've

been busy. Have you taken over all the food at Rockcliffe Hall? Yes.

The fine-dining restaurant but it was common sense for me to get more

involved with the whole Hotel. I've been made a director. Do you have

to put a suit on! No. It means I oversee all four restaurants at the

Hotel. Tell us about the Hotel? It's a luxury resort really. It's

not just a hotel. We have a golf club, a really successful course

one of the best in Europe. And a spa. And an award-winning

restaurant? Exactly. So the mackerel I've filleted and I'm

going to salt it to cure it as well as season it and it keeps its

texture when we pickle it. If I was going to cure it I would take the

skin off it because things like salmon skin can be chewy if you're

going to pickle it. And you can do this with sardines as well?

Definitely. So you've sliced the fennel. This dish is so, so easy.

We're just going to arrange the mackerel on top of the fennel.

this has just been salted for 20 minutes? Yes. And then the carrots.

They go on top. Like so. The shallot rings as well. Some people

pan-fry the fish first, but we're just going to pour the hot liquid

on top of it. So it's like a vinegarette. And literally, we pour

the hot liquor over the fish, over the vegetables and leave that to

infuse for at least an hour. If you're going to keep it overnight,

put it in the fridge, but if you're going to serve it let it get to

room temperature. And it can easily keep for a week in the fridge.

So the next element, smoked eel. This is strange. It's not

everyone's cup of tea. I love it. Me too. It's a classic English

ingredient. This is pre-smoked already and I'm just going to cut

it into cubes. Have you ever had smoked eel? No, never had it.

first-timer. And this is cooked? Yes, you can

eat it straightaway like that, but I think by breadcrumbing it and

frying it, it adds a texture and a different dimension. Now, what is

going in with the orange? White wine, white wine vinegar and sugar

and we're going to cook it like a stock. There's a lot of sugar going

in? Yes, it's a sweet and sour orange. And you just let it simmer?

Cook it down for 20 minutes and you'll find that the sugar and the

vinegar will all thicken. So this is the flour and the breadcrumbs.

In the flour first. Then into the beaten egg. Is that seasoned flour?

No, just plain flour because the eel is quite salty already, so you

don't need to add any extra salt. If you'd like to ask a question of

the chefs on the show today, call our new number:

We'll put your questions, live, a little later on. Do you want me to

drop it into the fryer? Yes, please. For a minute? Yes, about that. At

180 degrees. A nice, hot fryer. And you can get ready to plate up. Is

this a dish on your menu? It is current, and really light for the

season. It's come to room temperature and I'm going to drain

off some of the liquid to fish out the garnish. Can you keep the

liquid for a dressing? Yes, I'll pour it back on. But I want to fish

out the fish. Pardon the pun! So, I'm scooping out the mackerel.

No need to salt it? No, it's already been brineed the eel so it

doesn't need my more seasoning. Anything I can do? Could you roll

the carrots. Rolling carrots! I have to make it look presentable.

Life is too short to roll carrots! That's what we have Comis chefs

for! So, the fennel, all on the bottom

that's the base for the dish. We arrange the mackerel neatly on

top. So you'd have this at room temperature? It's better at room

temperature. If it is too cold you don't get the full flavours through.

And another fish you could do it with, salmon? Yes, and sea bass,

but I'd take the skin off. And a few of the rings on top and

then the eel neing et cetera. Just a few on -- eel nuggets. Just a few

around the outside and to finish the dish off, a few shoots of

coriander cress. They're selling that in supermarkets now. And you

can get the red one. It's very, very easy to grow in the greenhouse.

There it is. What about the orange zest I spent ages doing! Oh, yes,

sorry, I forgot about it. Just a little on the top. That's my soused

mackerel with smoked eel, carrots mackerel with smoked eel, carrots

and fennel. How good is that! It looks good, does it taste good.

It's the first time you've tried eel. So there you go. Tell us what

you think of that. If you're going to try it for the first time I

think try it that way, pan fried. Yes, it's more easy to eat like

that. And the centrepiece as bone in it. Yes, you have to be careful.

Just cut it away and all the bones come out. That's really nice and I

love the hot and cold. interesting breakfast. It's better

than a fry-up. We need some wine to go with this. This week saw the

International Wine Fair in London and every single supplier in the

world showed off their latest stuff. So what better place to send our

international man of wine, Peter rich yards -- Richards. To see what

he chose to go with this. I'm at the London Internationalial

wine fair where there are 20,000 bottles opened and waiting to be

tried. Join me while I get stuck Kenny, you are on cracking form

with this soused mackerel. We need a white wine with rich flavours. A

Riesling would an good choice. This is delicious, the Wild Earth from

New Zealand and available from independent merchants. But the

exotic ingredients in this dish scream one wine in particular and

that's Viogner Reserva. This is great value and a top drop.

It's the Cono Sur. The Viogner grape variety was rescued from near

extinction in the 1980s. You get a wonderful aroma of pepper, apricot

and roasted citrus which works so well with the orange and the

satisfy European. It's naturally succulent and spicey and has a

wonderful rich texture which will work with the syrup and the pickle

and it's fresh enough to cut through the mackerel and the eel

and pick up on the crunchy flavours of the fennel and the carrot. It's

a brilliant match for a beautiful dish. It's a great job, Kenny, you

deserve a drink! It's going down well here. Have you

tried a little bit? It's beautiful. And Danny? I've tried more of the

wine than the fish. I'm Irish! think this is a fantastic choice.

I've been twittering about it, and it's beautiful. It is a really good

choice. Later on, a couple of Spanish dishes, what is it? Braised

beef with jamon. That's gammon. I'm translating! And? Chicken wings

with chilli and garlic. Now, Rick Stein tracks down more of his Food

Heroes. He has something meaty in Heroes. He has something meaty in

mind. In the grounds of this detached

house in Cropwell Butler in Nottinghamshire are three brothers

who make the best pork pies I've tasted in a long time, from a

recipe going back 150 years. Smell that! I think pork pies are

regarded generally as the butt of British jokes, which went with the

curled up sandwiches. But I've noticed that in most of the pork

pies I've had recently is a whrack of jelly. This is the heart -- is a

lack of jelly. But here is the jelly. This mixer

has a lot of history to it. My grandfather had 16 working in a row,

all working, mixing pastry and meat. And I think this is the only one

left in England today. We can get our hands in it and mix at the pace

we like to mix and when the hot, boiled lard and salt go in, I can

still mix it. So, this is boiling water? Yes, English lard and sea

salt. And we slowly tip it in. And all that should mix in with that

pastry and really hit it with some power. Brilliant! What's the secret

of a really good pork pie? I think the secret is the ingredients and

the quality of them. We hand- butcher everything. Chop it, not in

a mincer,, it is in a mincer, but big chunks. That's mixed perfectly.

Job done. Everything about this is local

about this pork pie, because the pigs are local and the cheese is

produced at Stilton? Yes, it goes back years, the people who produced

the pigs needed something to feed them on and the quality is great

and they had so much pork around they made a pie by hand. And that's

the mark of our pork pies, it's made by hand. They look fantastic.

Beauties! They're bubbling out. They've been

in there an hour. What do pork pies mean to you? It's my life. Sadly at

2.30 in the morning you wake up wondering if you've jellied the

pies and if they're ready to be sold. It's a passion. Once you've

cooked it and you bite into it and you get the crunch of the pastry

and then the softness of the jelly and another texture with the meat.

So far in my gastronomic journey I feel I haven't done justice to the

vegetables we grow here. I've come to coals Hill organic farm where

Peter and Sonia work. It must be lovely to work here because of all

the flowers? Yes, we have a singing gardener, it's a very special place

to work. When we send out our boxes we do a newsletter with recipies

and things. So that when people get an unusual vegetable people can do

something with it that they're going to enjoy, hopefully. Who ever

thought up vegetable boxes was a genius. Paying a small sum of money

every week to a local farmer for his fresh produce. It inspired me

to come up with this dish. Melt butter in a non-stick pan and add

three or four sliced leeks and add thyme. I'm using lemon thyme here.

And continue to cook gently while you crush garlic. These organic

leeks taste hotter and more peppery than ordinary ones. Add a small

amount of water and a little more stirring and then salt and freshly-

ground black pepper. I need a good concentrated tomato sauce to spread

underneath the cannellonis. Take some olive oil and garlic and sweat

them off and add a can of Italian chopped tomatoes. Don't bother with

fresh English tomatoes they won't taste good enough and reduce it

right down. And then you make a little vinegar, two tablespoons

with a teaspoon of sugar and boil that down to an essence and add

that with a little salt and pepper, but it gives the sauce a really

lift and people say, "What is so special about your tomato sauce?"

don't get me wrong, I really like English tomatoes in the summer and

they're perfect for a sauce then but not the hot-house winter ones,

you're better off with tinned. Now I add ricotta cheese to the leeks

and poll it in the soft lasagne. Now, a simple sauce. First, infuse

flavour into the milk. I tip it into a saucepan and add half an

onion studded with three or four cloves. Add a bayleaf or two and a

few peppercorns and simmer, but don't let it boil. Take it off the

heat and in another saucepan add some butter and add flour to make a

roux and cook this for three or four minutes then add the sauce and

whisk briskly. This sauce goes back to Louis XIV. There are loads of

rows over whether it is Italian or French, but I'm not bothered, but I

just add some cows milk cheese from South Italy and then a little

butter and whisk in some salt. I have to admit that the idea for

this dish came from our own leeks with plain white sauce which goes

so well with roast lamb. And then pour on the sauce and sprinkle on

the cheese. Bake in an oven at 200 degrees for

about half an hour, that's centring. This is a vegetarian dish. I feel

sorry for Christopher, our cameraman. He's a vegetarian and he

suffers awfully bland food with stoicism on our travels. It's so

nice to give him something good and nice to give him something good and

he really liked it. Thanks for that, Rick. Today's

masterclass I thought I'd show you something that is perfect for

barbecuing for this weekend. It's as salad cream. You can buy it, but

as salad cream. You can buy it, but it is simple to make.

First of all, I'm going to slowly cook the salmon fillet, because I'm

going to serve it with fish. Skin side down. Now, salad cream and how

it differs from mayonnaise. Mainly the difference is hard-boiled egg

yolks and cream. So, firstly take the hard-boiled egg yolks. Place

them in a blender and then pop some sugar in. Some vinegar. Some

mustard. And double cream. So that's the basis of our salad cream.

And what we do is place the lid on, blend it for about 20 or 30 seconds.

Just as it starts to thicken a bit, add a touch of lemon juice. We

blitz that gently until it starts to thicken. That's the cream

whipping up and then you take some light olive oil and slowly add it.

And it will thicken up into salad cream.

As soon as we add the oil, take it off. Salad cream. As easy as that.

It's going to be great to go with the salmon. And we'll serve it with

English asparagus. Congratulations on The Voice. What was that like

getting the phone call? Yes, it was very different to doing a scripted

show. You're live in front of the whole of the UK. I was honoured to

accept it and say what I've got to offer. I'm in a band and we've come

up the hard way. We've done as many gigs as you can. You've come up the

hard way, but you come from a musical background because your

father was a pianist, wasn't he? That's right. He was incredible and

played behind Roy Orbison and he was signed to the Beatle backing

group. I was one of six children growing up in Dublin. You could

have been the new Cors. Yeah, or the Osmonds. Or the Brady Bunch.

What is it about Ireland? For a lot of years we were a very poor

country, I guess, and music was an outlet for pain and we love

storytelling. I know about your storytelling. I

was in Ireland one time and there was a chap telling a story outside

the bedroom window until four o'clock in the morning! But music

is everywhere? Everywhere, growing up. You just pick up a guitar or a

base. The room I grew up in was called the rock'n'roll room. It was

a room where for 20 years friends of my parents and brothers had

written things on the wall so it was like a recording studio.

you grew up with managers. That's right. Paul McGinnis recognised

something in me when I was 16 years old and signed us to his management

label. But that was the band before? Yes, and we went over to

America and we produced and wrote. We spent ten years over in America

just learning our craft and honing in on song writing and learning the

business side. And I guess that's why I'm on The Voice because I can

offer all those production skills. But the song writing is key.

certainly is, if you write the song, the song will launch you. And you

had massive hits. Yes, we had two that went world-wide. Yes, we've

been living to them all morning from the girls! Thanks, ladies.

They didn't behave like this when Bill Oddy was on here! Thanks,

ladies. But now you see it from a different

point of view. Now you're a mentor. Who is left? Bo Bruce and Max. Two

of the most talented people in the competition. And the reason I say

that, we have big singers, but none of them are all-rounders. You know,

write and sing and produce. But also is a nice person. You know,

can get up at seven o'clock in the morning and come in and do a show

that leaves people with a nice taste in their mouth because

they're nice people. Do you think that's part of it all? Yes, I have

to teach a lot of my contestants the fact that nothing comes easy.

You're going to be launched into a massive world for relatively little

or no work. I'm there to provide the ten years of hard graft that

I've done for them and try to pass that on and hopefully they'll go on

and it's just hard work and dedication. That's where I got

where I am. And how does tonight's programme change because you're all

together now? Yes, we've been fighting. Me and Jessie have been

one team and Tom and Will are the other team and this is the first

time we have all four of us on the one night. And everybody's down to

two contestants. And if you thought we'd been doing a bad job, the UK,

now it's your turn. It's just the public vote? Yes, to take the

finalists through. I'm really nervous for tonight because you

don't know where it's going to go or how people are going to vote.

Because we've been working really, really hard on production, how you

look on camera, dressing, clothes, songs, lyrics. I know what you

mean! It's quite like cooking. I have no idea!

I'd be lucky if I get the eye drops or Red Bull. Don't mix them up.

when is your third album out? September. We've been going between

The Voice and the studio. The lads have been looking after the

production and the writing and meanwhile I'll come in and write

the song and go back to The Voice and then go back to vockialise it.

And Mike and Glen have been putting the final touches on the album for

release in September. It's been really hard. I have bags under my

eyes. Oh, yeah! No, it's not because I've been out on the town,

I've been working really, really hard. And have you a tour planned?

Yes, our first world tour. World tour? Yes, it sounds bizarre

because a few years ago, we were playing to 56 people and then we'll

go on the world tour and, fingers crossed, if the BBC will have me

back, it will be The Voice again. But it's like you, if you love what

you do, it's not work. You want to get up and do it every day. Yeah!

Are you a bit jaded? I'm all right. I actually thought I'd come on the

show with a T-shirt and if the cooking was good it would say, "I

want you on my team." Easy. Now, the salad cream and the fish and

the peas just blanched. It's the Black Eyed Peas in a pod! What time

is it on tonight? I believe it is at 6.30? Yes, I don't want to get

it wrong. And we've got to vote for you guys? Yes. Who are you going to

vote for? I like Max? Why in particular. I thought the track.

Free Falling was amazing. This is really good too. If there is a

skill or a tip you'd like me to demonstrate on the show or you need

some cooking advice on a technique, do get in touch with us on the

website. Happy with that? What wine would you suggest with it? And have

you got any now. Any of the above! See you later! So, will be cook

food heaven? The T-Bone steak with home-made tomato chutney and fig

and shallots. Or food hell? Goat's cheese served with a warm salad of

asparagus and broad beans. Cheers! We'll have to wait till the end of

the show to see. Now, Celebrity Masterchef. All the contestants

have to cook one dish to keep their place in the competition. At the

end two more will be sent home. It's good to see you. Our eight

best cooks from the heats. Now we want one dish from you. One very

good dish. At the end of this, two of you will be going home. Your

food today has to demonstrate skill, flavour, absolute deliciousness.

One hour and 30 minutes. heats in this Masterchef kitchen

right now and they're fighting it out for their lives. This is where

we work out who is good enough to stay in the competition. Linda.

Yes? You seem really organised, really on the ball and for me that

spells confidence? This is the most nervous I've been since the first

day. I don't know why. It's like it's all new again, because there

are people in here I don't know. What are you cooking? Mall Asian

beef curry with rice and chapatti and riata. Mall Asian food? Why?

I'm a lover of hot curries but my kids hate them hot, so it's meeting

in the middle. I've made it hotter for you today. When I said when

dish shall I do to show off with, everyone said the curry and that's

why I'm doing it today. I'm really pleased you're pushing yourself

because that says you love this competition? I do love it and it's

changed my cooking for ever. All those microwaved meals have gone

out of the fridge now. But you don't think you can win it, do you?

No. Why? I just don't think I know enough about cooking. But you've

made it through to the last eight. Good luck. 30 minutes have gone.

What style from Phil today? Big and rustic or small and dainty? Rustic

with process. Tasty, simple. Pan- fried monkfish with a Basque

seafood stew. Wow! Can you truly do this? I hope so. I want to show you

guys what I've learnt. It's all go here. 40 minutes gone.

Kirsty, what are you cooking today? Cod on lentils with a hot, smoky

tomato sauce with green beans tied, and chives.

Nick, there's some extraordinary equipment on here and cracking

ingredients. What are you doing? Lobster ravioli. Why are you

looking like a builder? You've got your pencil mind your ear? It's my

check list, to make sure I've got everything. So, how confident are

you? Well, I've practice it at home. There's nowhere to go with this,

you get it absolutely right or it's a shambles. Absolutely. So this

competition means something to you? Absolutely. It's like when you go

for an audition and you get called back and you really want to go for

it. Ladies and gentlemen, 30 minutes to prove what it takes to

stay in the competition. What are you making Tim? Roast venison with

a red wine reductions, roasted vegetables, and beetroot and a

vegetable mash. Visually, I think it's exciting. How are you

developing as a cook? I've never done anything like a reduction and

I want to make a nice sauce and venison is a meat that not many

people cook. It's really British and I just thought it would be nice

to perfect something like that. Danny, everything from rubber

gloves to okra. What are you cooking for us? Chicken pie and

chips. Oh, come on. What are you really doing? With a Moroccan twist

to it. Good luck. Sharon, for your place in the competition, what are

you cooking for us? Lamb masala. It's meant to be a big piece of

lamb but when I tried it yaed, it takes four hours. So I've modified

it and I'm doing it with cubes of lamb. Served with rice? It will be

served with cumin rice. We haven't seen Indian or spiced food from you

have we? I haven't seen it from myself, but I did it yesterday.

Always practical? Yes, I've done my work because I don't want to fly on

the seat of my pants with this, as I do in many other areas. So a good

dish today? Absolutely. It's going to be great. How up for this are

you? I'm ready for it, I'm prepared. Ajy, you look a little stressed?

Yes, only half an hour to go. It's touch and go. What are you

preparing for us. I'm doing a tortelloni, stuffed with seared

scallops, and crab and prawn ravioli. Is this another test?

Because when you first did it for us it was a disaster. That's right.

And I was so ashamed I wanted to put it right. We'll leave you to it.

Thank you. Four minutes is all seconds.

That's it! Time's up, stop touching it. Time's up!

And there will be more from Celebrity Masterchef in 20 minutes.

Still to come tonight. Keith Floyd is in Italy in Venice before

cooking a lobster risotto. And if you think it's been hot

outside this week, that's nothing compared to the Egg-streme heat of

the Saturday Kitchen omelette challenge. With Kenny and Jose rise

to the challenge or CRACK under the pressure? And will we cook food

heaven or hell for Danny. It's pretty obvious you'll get the

heaven. Cooking for us now is a man who has amassed award-winning tapas

restaurants in the same square mile of East London. It's Jose Pizarro.

Now, you have two tap yas dishes you're making. But I see this.

is the best ham you can get in Spain. Normally I never cook with

that, because it's so expensive. We'll talk about that in a minute.

These are chicken wings. Straight into there, the only thing you have

to do is dry them very well. Just in a T towel? Yes, and they come up

nice and crispy. If you don't have a fryer.... Add nothing, just

straight in the fryer? If you don't have a deep fryer, just a saucepan

with plenty of olive oil and keep turning them over. Now the shallots.

This is for one tapas, but the second one is...? Yes, this is with

the jamon. I have come for you guys. This is delicious, I have to say.

Danny, if you've never tasted it, there are two types But that Verico

means acorns. Those animals have been eating just acorns, grass,

mushrooms, maybe a mouse. That will mozzarella and green leafs, it

would be gorgeous. That's right. But that one, you really need to do

nothing. Just keep it simple and that's it. You have done the

shallot and now the garlic. That's like a wild pig but the pork is so

highly priced in Spain. I have to think you have one of the best

larders in the world. We have the most amazing olive oil, and paprika

and tongue, no, it's very nice place to cook from. And not just

the ham, but you can buy the raw pork as well. Long ago when I was

working I put pork medium rare on the menu and people said, "I'm

craze y you can't eat rare pork." But you can do it only with Verico.

Yes. Now I have the peas over here. They

are fresh garden peas. The thing with Spain is we are 17 different

countries in one. 17 different countries in one! Yes, north and

south are completely different. North is colder and south is more

warm. Like the UK, isn't it. are from the north. Yes. That's why

you are.... Eye now, put them in the pan. You've got the garden peas

over here do you want the peas in there? Yes, lovely. Some more

garlic. Next is the Verico. Can you slice it for me. Don't eat all,

please! Chicken wings are looking lovely.

We want them a nice colour and we want them to be nice and moist.

Have you just finished a book or written a book? We have just

launched my book now. This recipe is in it. It's all about Spanish

ingredients. Add some stock. Lid over, yes,

please. And that is bubbling, and a little colour. So this book is

about region to region? I divide the book into five regions. North,

east, central and the south. And and Lucyia; You got it there.

The publishers would have called and said you missed a chapter.

And some of it is where I come from. Now the egg.

And if this was a tap ys you would just serve it in the pots? -- tapas.

Yes. Now all of today's studio recipies, including this one are on

the website. And you'll find dishes from our

previous shows. You can get this - is that a smoked

one? It is smoked. And you have chilli flakes as well. And that's

sherry vinegar. That's lovely and it's almost ready. Tell us about

the restaurants because you're expanding? Not any more. I think I

did very well. Two restaurants, one boat and that's it. Is that it for

you? At the moment. The parsley is there. And we'll take out the wings

from the fryer. You've won -- you've been named Harper's. Bazare.

Entre of the year. What does that mean? I don't know.

I'm take it as a complement. But the restaurant is doing well. The

tapas bar is unbelievable. Happy days. Happy, happy days. So that's

the garlic, chilli, paprika going in. And parsley, please. These are

delicious. They are good. Some more salt. And we're nearly ready, just

a little more. And start plating. How quick was that as well! Can you

imagine days like today, summer, something like this, sitting

outside in the garden with a glass of beer or Cava. I hear you!

It sounds good and then we have the egg. Some more salt makes it look

nice. And more parsley. Chicken wings al ajillo with chilli and

garlic and garden peas. And now some with jamon and egg. Don't

forget the jamon and egg! I have to say, I had this in

rehearsal. There is going to an fight for these chicken wings.

Dive in. Tell us what you think of that one, Sir. Don't worry about

the egg, dive into the chicken wings, but they are hot!

They're beautiful. And how sixle is that? Again, on a day like today it

would be perfect. All the lads inside with a few beers. I'll fight

you for these. Now we go back to the wine fair to see what Peter

recommends to go with the tasty tapas.

Jose's chicken wings with braised peas are an inspired cross between

a lazy morning after an indulgent night before. So what goes with it?

One option is a sherry, which is available in specialist shops, but

there is no better wine to drink in celebration and defeat is fizz. I

have the Codorniu Seleccion Raventos. I have to confess that

I've never been a massive fan of Cava, but there have been huge

improvements in quality of late and it can be fantastic value for money,

just like this one. It might seem odd to have fizz with food, but try

this one and it really works because it's rich enough to offset

the spice of the chickens and it has a lovely lemony flavour to work

with the ham and the peas. And it's delicious and moreish. Just like

this dish. So, Jose, I know you're partial to a drop of sherry, but

this is a cracking Cava. Salu! I didn't see any of that, we've

been eating the chicken wings. Delicious. And what about the wine?

Delicious. Would you pick that? think on a day like today I would

have beer, but I think it goes well, a great choice. I've seen lots of

dishes on this show and that's the one dish I will do myself. There

are non-left! I'm not using these to eat. These

are weapons! Back to Celebrity Masterchef to

find out who stays and who goes home.

First up is Nick who has cooked scallop lobster smoked salmon and

tarragon ravioli topped with lobster meat and a lobster bisque.

Oh, happy days! Cor! That thing is a knockout. An absolute knockout.

It is meaty, it is sweet. There is almost a caramel finish to that

sauce. Lobster on the top. Mate, that is a wonderful thing

but....that pasta needs to be a little thinner. Look at how thick

it is. I should have trimmed it round the edges. Your pasta dough

is a little bit gluey. Running through that is a wonderful mixture

of your scallop and your lobster fresh with tarragon, vibrant and

beautifully seasoned. Sitting on top of that is the most wonderful,

sweet, aromatic sauce, rich and caramel with perfectly cooked

lobster on top. Stunning! Absolutely stunning. Kirsty's dish

is crispy skinned cod on P&O lentils. Very good up to a point.

The sauce needs to be more powerful because it loses itself amongst the

lentils. Which is a shame. It's good conducting. I like it. I would

like that sauce to be a little stronger. Thank you.

Linda has cooked mall Asian beef and potato curry with rice and

home-made chapatti. It looks really good. If you went into a mall Asian

restaurant you'd expect something like this. Oh. I've got to praise

you for all the work you've put in today. Really. Coming on here,

making bread, doing the dip and the curry and rice and presenting it

like this is brilliant. Phil has made pan-fried monkfish in a

seafood stew served with a Tabasco instilled ruley. Wow! You've made

your own fish stock from scratch and you can taste it! The

underlying strength inside that little bowl is extraordinary. It

delivers far more than aexpected. Really, really well done. Tim has

made venison with roasted beetroot, sweet potato mash and a red-wine

reduction. The meat is cooked really, really

well and I love the eitheryness of that roasted beetroot. That pork

and wine reduction has an almost tobacco and vinegar finish to it

but the sauce I find a little sweet with the sweet potato. Danny's dish

is a mar yockian fish pie with fried okra chips. -- Moroccan.

likes unsightly. It's like something you find in a field.

North African chicken pie looks dry. Yes. But it's not. It's wonderful

and moist. The chicken has been cooked really well with that liquid.

It's all stayed together. The sweetness of the apricots and all

that spicing and the sauce inside, brilliantly executed. Oh, good.

Sharon has made lamb masala with a cumin rice and a coriander and mint

dressing. Here, standing this far away from the bench I can smell

your food and I think that's a really good sign. Good.

Bang! That wonderful spice of India hits your pallet. It tastes great.

Oh. There's the coriander and the cumin-rich rice but your lamb is

dry, dry, dry. Finally, it's Aggie, who has made a scallop crab and

prawn tart leany with a chive buerre blanc served with seared

scallops topped with Kavanagh. Aggie, that's beautiful. That's

really, really lovely. That pasta is really light. You get

butteryness and acidity and in comes the sweetness of the crab and

salt and fish explosions with the Kavanagh. Honestly, that's a

restaurant-standard dish. That is lovely. Thank you. I'm really proud

of you. Cheers. Thank you. I'm proud too. Aggie, thank you very

much. We knew that you eight were talented but I have to say that all

of you today have surpassed yourselves. Brilliant. Absolutely

brilliant. But now for Greg and I an extraordinary decision to be

made. Any reservations about these eight

have been blown apart. We had food from all around the world. That's

what I loved about today. The inspirations from these guys.

They've all been creative and thinking differently and produced

food they actually believe in. room full of good cooking, there

was, we feel, one absolutely stand- out dish by far the dish of the day.

And that dish belonged to Aggie. You go through, Aggie, well done.

Right. There were other very, very good dishes. Nick, well done, you

go through. Brilliant. Kirsty, brilliantly well done.

You're in. Phil, well done, big man.

One other person is Danny. Thank you.

Right. Two of you have to go. One of you, we feel, is good enough to

stay in the competition. The cook staying with us ....is...

Linda. Very well done.

Right. Time to answer some of your foodie questions. And you will help

to decide what Danny will be eating at the end of the show. First is

Robbie from Dorset. Good morning. What is your question? Because I

live near the sea I have all the fresh fish but I'm really bad at

cooking king prawns. They are really tough. What is the best way

to cook pawns, either for garlic prawns or something spicey. For me,

just shell the prawn out and in a fryer, flour, salt and pepper and

fry for around one minute at 180. And you saw the dressing I did

before it will go lovely. So you literally coat them in flour and

salt? Yes, flour and salt and straight to the fryer or to the pan.

The key to that is cook them as quickly as possible and that

dressing would be fantastic too. What dish would you like to see at

the end of the show? Oofrpblgts heaven, please, James. Funny that.

Debby from Gloucestershire hello. Yes, I'm here. What is your

question? I'd just like to have some simple fish recipies for on

the barbecue. Mackerel would be ideal. Cook it whole or

alternatively in a tin foil with herbs and white wine and potatoes

and wrap it all up and cook it on the barbecue so the steam cooks the

fish. Yes, the mackerel is great whole. What dish would you like to

see at the end of the show? Definitely heaven. And Josephine

from Kent, are you there? Yes. is your question? I have a piece of

gammon. I can't cook it because I'm disabled and I'm wondering which is

the best way to cook it. Is it sliced or whole? Wholg. Get a deep

pot put the gammon in with a lot of water and bayleaf and boil it for

five hours and then drain it off and put it in the oven. The key is

to simmer for many hours and peppercorns and cook it for hours

and allow it to cool down and then in the oven for 15 minutes. And

what dish would you like to see at the end of the show? Heaven, please.

It's getting obvious! Bridget are you there? Good morning, James.

What is your question for us? have an abundance for pickled

walnuts which are a bit on the salty side, to you have any

suggestions, please. And we have an abundance of women phoning in.

cheese and vinegarette and watercress. Lovely and summery. And

beetroot. And it goes fantastically with beetroot. And what would you

like to see heaven or hell? Heaven please. I might as well get the

steak on now. What is your question, please? How do you make quick and

easy pizza dough for the grandchildren that come round.

want 800 grams of pasta flour and sem lone And a pinch of salt and

water to mix. -- Semolina. don't forget you put in two pacts

ofees. 14 grams of driedees into a kilo of mix and then 600 ml of

water and keep mixing it like a bread dough and leave it to prove

and then pin it all out but roll it out on Semolina flour. And topping-

wise? I'm a pineapple. Jamon! An chovies, and black olives, and

rocket and an egg on top. I'd keep it nice and simplele. Tinned

Italian tax yos and blitz them and spread it over the top and proper

beautiful low mozzarella over the top and peanut oil and fresh basil

leaves in a really, really hot oven, as hot as it will go. And that

should be a perfect pizza. And would you like heaven or hell at

the end of the show. Well, firstly, you've got my address wrong, it's

Sudbury. And I'm sorry to upset that young man in the studio I'm

going to go for....heaven! Oh, you had me on the edge of my seat.

let's see how fast the chefs can make an omelette. Kenny you were

34.76 seconds. That's not good. Jose, 28.80 seconds. Not bad. Go!

It's quite nice in the middle. With some jamon, maybe! No amount of

some jamon, maybe! No amount of jamon will be able to...

Jose...Give It to me. You did it in 19.32 seconds, but it is not cooked.

I'd need a straw to eat that. Kenny. Yeah. You've been practising,

haven't you? I have. Have you seen the price of eggs nowadays, I can't

afford to do it too much. You did it faster. You beat Jose's time.

Did I? You did it in 27.96 seconds. Will Denny get his idea of food

heaven, that T-Bone steak with tomato chutney or food hell with

goat's cheese and broad beans. Kenny and Jose will make their

choice, not that it makes any difference. Now, Keith has reached

difference. Now, Keith has reached Venice in his tour of Italy.

Venice, what a spectacular city. There is so much to see and do,

there are exhibitions and music there's the St Mark's Basilica to

see. It's impossible to know where to start.

Ah, yes. Well, these art galleries are very stimulating. Back to work!

Right. A quick Gondola sketch. They are the trial transport in Venice.

Before the Black Death in the Middle Ages they were painted in

bright, gay colours but now they're painted black in respect of the

deaths. They are very nice to ride around

According to the boys this spectacular backdrop you see was

immortalised by Caneletto, but it has nothing to do with a white

risotto. It's not an old dish, it was only invented in 29 19226789

Enough of the history, let's get on with the cooking. A big, big pot

and a knob of butter. Add very finely chopped onions into the

butter. Turn the gas up a little. That helps.

The sound man is called John from South HAm or something like that.

He's a bit of a football freak and he hates the sound of cooking

noises. Butter and onions in there straightaway then splendid rice

from Verona, where Shakespeare was so inspired to write about the two

gentlemen and the Merchant of Venice, although it is not known

whether he actually visited the place.

So the rice into the butter and onions and twizle it around and

around and around until all the butter has been absorbed by the

rice and the onions. And tabling it from me that the butter has melted.

Next, add, just to cover the rice, a drop of white wine. And we leave

that to bubble away for a few seconds until the wine is totally

absorbed into the rice. In the mean time, because I love being

extravagant I bought a crayfish, which will be the main flavouring

of this risotto. I've already blanched it. So I'm chopping it up.

There are lots of barges and tugs, and customers standing around.

There is one barge starting up right now. I'll shell a couple of

langoustines. Be careful, because they're quite prickley.

And pop them into the pot there. To all intents and pumpss the wine

has gone and we now add a load of fish stock or chicken stock to

cover the rice. And bring that to the boil for a couple of seconds.

As soon as that has come to the boil take it off, turn off the gas,

put the lid on it and let it rest. So, to re-cap, we fried finely

chopped onions in butter and added the rice and let it reduce, added

chicken stock and white wine and it was all absorbed. And now you see

the rice is fat, slightly crunchy in the middle, but properly cooked.

So next add grated Parmesan cheese. As much as you like, but I think it

should be quite a bit. And stir that in. And then to make this

splendid, we're going to fry some little pieces of lobster in butter,

like that. And we're going to fry some fresh scampy. Nothing to do

with the old Tratoria down the end of the shopping presipbgt where you

live, this is lovely and fresh. A bit of pepper and a bit of salt,

like so. A good squeeze of lemon juice. Because these dishes,

because of the lots of butter and lots of Parmesan cheese in them

they are quite creamy and you do need some acidity to give it

flavour. Twirl those around and because

we're pretending that we're cooking this for one of the Bishops of

Venice, and I know they like the odd tipple, and they all love their

food. I know they walk around doing lots of good things, but when they

get behind the Krisers, they don't half tuck into their grub.

So we add cognac. So, prepare the dish. The risotto goes in there.

Half of it on the floor! Wonderful brandy and lemon-flavoured butter

over the fresh lobster and langoustines. And parsley on the

top and I present you with my lobster and scampy risotto which,

judging by the ones I've already had in Venice so far, it will be

the best I've tasted! Right. It's that time of the show

when we find out whether Danny will be facing food heaven or hell.

Heaven will be this mighty T-Bone steak and figs and shallots. And

hell would be goat's cheese. Even these two decided on heaven. So,

firstly, make some croutons for the salad. Firstly, the reason why it's

called a T-Bone steak is because of the shape. It's partly sirloin and

partly fillet. And it's not on the menu as often as I think it should

be. Probably due to the price. it a lot more expensive? It is a

fair bit. Normally I would go for a fillet. Generally a lot of chefs

would choose rump steak or rib-eye for the best flavour. But this has

the combination of both. These are English Heritage tomatoes.

Isle of Wight which are particularly early. It's also

famous for garmic. But these are the tap -- garlic. But these are

the tomatoes to make the chutney. People, when they put it on a

barbecue, they take it off too early. You have to leave it in the

pan and that way it's sealed. The idea is you create the lines on it.

So oil the meat, never, ever the pan. The same with the fish. If

you're using one of these things it's always oil the food not the

pan, otherwise you might as well pan fry it. You can see the lines.

Watch my hair! Now we do the other side. The

croutons we'll incorporate into the salad. The guys are -- well you

explain? I'm chopping the tomatoes for the chutney. And I'm chopping

the ginger. This is for the chutney. This is a very quick, simple

chutney. We have some dark brown sugar and ground coriander. And

I'll grab the shallots and put them on the char grill. Food must have

been an important part of your life, wasn't it? Particularly as a big

family? Rifplt yes, I had a massive family. I think my mum tended to

make dishes that you can feed a lot of people with. Stews, and coddles.

And generally leftovers. The good stuff. Exactly. All put in a pot.

She was a great cook, my mum. My dad used to cook Christmas dinner

and this was the only day of the year he would cook. Christmas.

Really? It was steak. We never went for turkey or ham. He always went

for steak. Because he felt that if he was going to celebrate he wanted

to celebrate with a dish he would eat. And me and him would have a

few drinks on Christmas Day and we'd tend to overcook the steak.

This is why I'm keen to learn how to do it.

You can see the lines developing now. And we turn it over. I used to

flash fry it in the pan and then put it in the oven. If you have the

bone in it will cook quicker because of the heat transferring

through the bone. It conducts the heat through it. Oh, through the

bone. There you go, that's a tip. Now to the chutney, which is

starting to caramelise. Add the ground coriander and the chilli.

Does chopping all the different tomatoes, does that add to the

flavour? It's just speed. That's all it is. The ginger and onion and

garlic and throw in the tomatoes. The reason we caramelise it first

is because it adds texture because we're not going to cook it for very

long. If you come from Jose's neck of the woods you use sherry vinegar.

It's with an H! Absolutely. And we put our figs on.

I'm going to try and help them out over here.

He's in enough trouble already. His wife texted him while we were off

air and said, "If you don't vote for heaven, we're sleeping in

separate rooms!" Thank you. Now the salad. They can all go in

straightaway. And break them up. Figs on the barbecue are very quick

and a great dessert. With that ham as well. And goat's

cheese. He doesn't like goat's cheese!

Now we can turn it over. It's really interesting, the lines look

good. It adds flavour. The idea of char grilling is to create flavour.

And you can see the difference in colour and that caramelisation. We

can season that up with a good pinch of salt in there. And place

the figs on. How would you normally eat your steak? Raw? We were

farmers, so it would still have a pulse. It's howiver you want it,

but the way to test it is, put your finger and thumb together and press

it, and then press the meat. That's the same texture. That's rare. Go

to the next finger, that's medium- rare. Oh, wow, that's a great way.

And the next finger along, that's medium. And the next is well done.

That's brilliant. Now we leave it to rest with a little olive oil on

the top. Do leave it to rest. It's really important that you don't

take it straight off the char grill and straight on to the plate. Black

pepper and salt. And the croutons. That's the salad with the sherry

vinegar and the figs. I knew I had to give you something to do. Yes,

thank you. There you are. Heaven! That's me all right. You

can take me now! Don't say that round here, there's three of them

waiting there! And we put some of the chutney over

the top. And there you have it. Hopefully you'll like that. Can I

get stuck in? You've got the fillet that side and the sirloin that side.

So it should be medium in the centre. And to go with this Peter

chose a Ramos reservia from Portugal, Majestic. �6.99. It's a

new, new wine. I don't know why T-Bone isn't done

more often. It's coming back into fashion. It's a Yorkshire tax yas,

rather than Spanish. Yes, it's a tapas from the north. Recommend

something to go with it. What would you do with it? Just simple like

that. And a beautiful salad, simple, easy. Nothing. The chutney works

really well with goat's cheese as well. You can make it go cold and

keep it, and the way to do that is take a glass jar that you need to

sterilise. So boiling water and leave it and then don't touch the

insides. Drain it off and let it air dry or warm up in a really low

oven and take it out and fill it with the fresh chutney. The fresh

chutney is incredible. You have a long day ahead of you, what time?

Yes, I should stop drinking! Can you edit this? Many thanks to our