26/10/2013 Saturday Kitchen

Good morning. We are a little later than usual, so let's get cooking.

This is Saturday Kitchen Live! Welcome to the show. With me today

are two of the country's best chefs. First, the man behind the Cinnamon

Club, it is the talented, Vivek Singh. Next to him, the woman at the

hem of the Michelin starred guardian Ramsey, it is Clare Smith.

Vivek, what are you making for us? It is king prawns in coconut curry

sauce. Sounds delicious. I know it tastes

delicious. This could be perfect for breakfast? It is.

Nearly lunch time! So a great dish, this comes from where in India? From

the Bank of England alley community from where I was growing up. This is

eaten in the three weeks where there are many parties. The more important

the guest, the bigger the prawns get. So this one is as big as they

get! Clare, what are you making for us? I am maked brill, baked in

seaweed, clams, and fennel. It comes from your native home

county? We have so much seaweed in the UK. I grew up eating it as a

child. All in a pot? One pan. It is great.

So, there we go. I have the usual fantastic line-up of foodie films

from the BBC archives. Today, Rick Stein and the final heat of the

Great British Menu. Now this morning, our special guest is

normally battling mythical monsters on a Saturday night. In his role as

Jason in the big budget, at that is known as Atlantis. Please, welcome

Jack Donnelly. Congratulations on the programme.

That must have been an amazing phone call? Yeah, probably the biggest of

my life. You are one of four brothers? I am.

You could rub that in, I bet? Yes, we are in competition all of the

time. This puts me ahead! Tonight is the fifth episode? It is. We are

still shooting. I have a week left. Next week is the final week of a

seven-month shoot. It is a run of ten programmes? 13

episodes. Tonight is the fifth. That runs up to Christmas. Then the final

episode is a two-parter, finishing on Christmas Eve.

You are in most part? Every episode. Now, it is time to eat, how does the

curry and the brill sound? Amazing. At the end of the programme, I will

cook either food heaven or food hell.

Based on your favourite or nightmare ingredient. So there is no phone-in.

It is up to the chefs to decide which one you get. So, food heaven,

what would it be? It is pizza. I have not been allowed it for the

last seven months. You have not been allowed it? No, a

diet of chicken and broccoli for seven months every day and eggs in

the morning. I would do anything for a pizza now.

What about the dreaded food hell? I eat most things. I am not a fan of

mince. I don't love bolling anyways or shepherd's pie. Or a huge fan of

potato. So, either pizza or minced beef. So

for food heaven, I will make a three cheese pizza with a rocket and

parmesan salad. Topped with sauce made from tomatoes, cheeses, and

served with a simple rocket salad on top.

Or Jack could be facing food hell, the minced beef with the favourite

dish of a cottage pie. The beef is browned, cooked with stock, red

wine, along with carrots and Worcester sauce and creamy mashed

potatoes and buttered peas. You will have to wait until the end

of the show to find out which one he gets. Now, are you hungry? Yeah.

How does the your why -- curry sound? Amazing.

Well, now we go over to the talent the Vivek Singh.

So, what are you going to do? You mentioned the prawns? These are

fresh water prawns. In India they come from a very big

lake. These are cultured but they are very sweet.

I have seen them, fishing for prawns in India. They use the big nets that

hang down, don't they. . You get that in Cochin.

For the prawns if you puree the onions, I will use some turmeric and

salt to marinade the prawns and the other ingredients are simple. Ground

cumin, ground cardamom powder and chillies and lime and ginger. It is

a very simple dish. My geography is as bad as Greek

mythology. Where is this happening in India, this dish? The eastern

part of the country. I thought it was the south, knew I

would get it wrong. Straight away! So, we have the turmeric and a

little bit of salt. That is really all we do on the prawns. Mix it up.

So, this is a celebration dish? That's right. It is for the period

before Diwali. When I was grow e-- growing up in Calcutta, the period

is called victory, victory over evil. So in this period everybody

who nes anybody goes to each other's houses and take food along. Every

night there is a big party. That was the community I was growing up in.

This was one of the favourite dishes that I looked forward to. So, we

have the hot oil. So, Diwali is next Sunday? Yes, next

Sunday. So I have green cardamom and bay leaf. We allow it to pop.

So, this is the base of the sauce. Those are the onions.

Do you need the extra spices? Just a couple of minutes to cook this here,

the prawns just need the turmeric. So, bay leaves and cardamom. Now the

prawns? I have some here, how long do you cook it for? About eight

minutes or so. Eight to ten minutes. Then pan fry

the prawns. These are serious-sized prawns? !

They are. In a Bank of England alley household, the more important the

guest, the more important the guest, the bigger the prawns are.

. The bigger they come! That is not too good telling everyone on

national TV, now you have to bring out the huge prawns like this. If

they get the little ones they will be upset! No! But this is cooking

the kind of dishes that is defined in the Cinnamon Kitchen it is low on

effort and high on impact. Low on effort? ! You said low on

effort but it is a hive of activity. It is an unbelievable kitchen.

We serve about 70,000 people a year in the Christian mob Kitchen. That

is -- in the Cinnamon Kitchen, but that is a lot of feeding, but I am

delighted. We changed people's perception of Indian food 10 or 12

years ago. The Cinnamon Kitchen was the effort to make it more relaxed,

accessible. That is what it has done.

It is relaxed. Would you believe, there is a television section on

every section of the kitchen, playing 24-hour cricket! It is!

There is a poor fella on the tandoor, he never gets time to see

the TV but there is even one on the hot pass so that they don't miss the

cricket scores! So, you colour them either side. You do this in the

tandoor? I do but at home you wouldn't it, you would drop it into

the curry and cook it off. Tell us about the spices. You have

mixed together a little stock here? I have added the water into the

ginger, garlic, the ground cumin and turmeric.

We were showed last week about how not to burn the spices? That's

right. When you are cooking off the onions, you are adding the spices to

the oil, it could make it easier to better burn. So we add a little bit

of water. So, washing the rice? Wash the rice

until the liquid that runs is clear. The idea is to get rid of the excess

starch. That will clump the rice together when it is cooked. If you

get rid of the starch, it comes out fluffy. When cooking boiled rice,

this is a favourite of mine as a child, simply boiled rice finished

off with ghee, smoked sea salt and black pepper. Very simple. Very low

on effort. So rinse until clear, rice in, cold

water? Yes. Cold water to wash it. In terms of boiling it... How long

do you boil it for? If you follow the instructions on the pack,

really, but 15 to 18 minutes. When you are boiling it, cook it like you

would pasta. Boil it in lots of water and drain

it off. For anyone who does not know about

the Cinnamon Club, it is a unique building in Central London? It used

to be the old Sylvester Library. It is a great setting. So is the

Cinnamon Kitchen. There is history from the old warehouses of the East

India Company. So what better than to house an Indian restaurant? It's

a good club there! You are using the small bird's eye chillies? Yes. You

can buy them in the country here at Thai green chillies. They are not

bird's eye. Not as hot. So we have coriander. You mentioned

smoked sea salt? A lot of people will see this in the supermarket,

not know how to do with it, it is good with rice? Yes, very good. You

can season the fish with it as well. Whenever we cook sea bass we

sprinkle a little on there. So, adding in a mixture the liquids

now? Yes, a bit of fish stock, then coconut milk.

When I think of coconut milk and curry, I think of the south? It is

well used in Bengal, in the eastern part of the country. Mustard oil is

used a lot. And mustard as a dressing.

So, the smoked sea salt, are you using this? This is what it looks

like. We will be using a lot of this over Christmas it looks like grit!

It smells and tastes wonderful, I tell you. And the crunch in the rice

from the smoked sea salt is something else.

Then we have the ghe, -- gH -- ghee, that is clarified butter. .

I was telling you about the celebration, the sharing and people

taking pots to each other's homes. This is one of the things we have

done at the Cinnamon Kitchen for the last three years. Always organising

a Diwali party. We get a number of high-profile Indian chefs to come

in, all of us cook a dish each. It will be in aid of action against

Hunger. This year we have gone a step further. We are calling it

Global Gastronomy. I have Jo earthquake ises coming in to cook a

dish and so that will be great. Is that one night? Just the one

night. Just to finish this, I will sprinkle

some ground cardamom. You do that yourself? You can't buy

that? You can but it is not worth buying it.

So that is the whole thing, the pods, the seeds grounded? Yes, use

it as a finishing spice. You don't want to cook too much with

it, it loses the flavour. Don't be shy on the prawns. Jack's

been living on broccoli for the last six months! That's right! It is that

quick, that simple. It is. Go on, I will put another one

on... And another one. You can't leave that one there!

Happy with that? You want to finish this off? You did it in rehearsal?

That has made the difference. That's right. So, a Bengali king

prawns in coconut curry sauce and also some ghee rice with it.

How good does that look? ! Now, I know it will taste great. This is

why your restaurant is in the top 100. It really is.

That's another thing we are delighted about.

The biggest prawns I have ever seen. Serious prawns. This would work with

the lobster as well. Yes.

When is Diwali? The 3rd of November. So, it is coming up.

It is beautiful. Yes, the start of Indian Christmas.

That is great. Eight minutes, fantastic.

Right we need wine to go with this. Peter Richards has been to a spooky

West Midlands this week. What did he choose to go with Vivek's perfect

prawns? Ahead of Halloween, I have come to Warwick Castle, it dates

back over 1,000 years and is reputed to be haunted, but I'm not scared...

I can't take anymore of this! Time for some wine! As gorgeous as it can

be, curry is sell dom easy to match with the wine, but for all of its

flavour and colour, Vivek's prawns are very wine-friendly. Whites work

best here. We need something refreshing but succulent and smooth,

but apart from that, there are lots of options to go from. Everything

from Chenin and even this one from the delightful south of France, but

Riesling comes up trumps with the spice once again. I have a

sensational value wine. It is the wonderful, Eclipse Riesling from

chilli. -- Chile. There are a few places in the world that make

tip-207 Riesling but it is hard to beat the best coming from southern

Chile. This is wonderful with the perfume, matching up to the smell of

the curry. It is tangy and citrusy, needed to match the lime and the

cardamom. It compliments and revoois the pallet between the mouthfuls. It

has a creamy to toastie richness to it. It works with the coconut milk

and the stock, but it is lovely, smooth, succulent, soothing the

spice on the one hand and lingering beautifully on the taste buds. So,

Vivek, here is a charming bargain of a wine to go with your sensational

celebratory curry. It leaves me one thing to say, cheers! Cheer indeed.

What do you think is this. It is fantastic. The acidity from the lime

and the cardamom, actually is working so well together. I think

that Peter cracked it. A really good match.

A great price. You can tell he cooks the food. That is the thing, he

cooks the food. It really is the perfect match to go with this. You

are happy? I love it. You have eaten half of it! I'm a big

fan of curries. I think there should be an omelette challenge board as

curries go. I thought Atul did a great lobster curry but you have

just beaten it! That is the best curry on Saturday Kitchen.

Coming up, Clare has a showstopper of a fish for us, what is it called?

It is brill baked in seaweed with clams, fennel and coco beans.

That sounds delicious. Now it is time for Rick Stein to introduce us

to 1078 of his food heroes. First, he has a date with a local pie. Have

some more! ?NEWLINE Well, one last good

breathful of Padstow air before I set out with Chalky on my journey.

You know, in the last series, a critic, who shall be nameless,

called Chalky a prop dog. There's a butcher's, Carter's. I came for a

wedding and I had too much to drink at the wedding, and I stayed in the

car park, just here, by Bamburgh Castle, just by the beach. I woke up

in the morning really, really hungry, and I sort of stumbled up

the street, to Carter's. They had these little pies, called Scotch

pies, made with minced lamb. You know sometimes when you're hungry

like that and you taste something like that, it's bliss. And all it

was, was just minced local lamb, pepper and salt, and pastry, made

with hot water and flour. Just as simple as that. I had to come back

to see if they're as good as they were then. And they ARE. That's

typical Geordie understatement. Prize-winning bangers, "available by

the ton." But Northumberland IS understated. Mike Ainsley farms

Cheviot sheep, and has lived in these hills all his life. To him,

the landscape and the sheep are as one. When I die, I want to be

cremated. Me ashes are going on those hills. Really? Yep. Great.

They can put my ashes up there and I'll still be with the sheep. You

love it up here, don't you? God's own country. Just describe the

eating quality. Very tender. Providing it's hung. All meat should

be hung, at least a fortnight. I agree. I think. A lot of meat

today's too new-killed. Hasn't had time to mature. Right. They're just

naturally reared. Everything that we sell is sold off grass. You can't

get anything more natural than that. Mike's right. Not everything has to

be labelled organic, provided it's been reared properly. As if to

illustrate that thought, moussaka - a dish we've taken on as our own.

Just frying off onions and garlic in olive oil. I am using chopped in

tomatoes add to the fried lamb and the onions. Now the herbs and the

spice. There are a lot of things that go into moussaka. As you can

well imagine. It develops. There is rubbish like green peppers, I have

seen chilli and currants in them, but I am using a cinnamon stick and

of course, Greek oregano and that is it. Put the lid on and then pull it

off the heat a bit so it simmers. That is ready in about 30 or 40

minutes. Meanwhile, we fry the aubergines.

There we go. It is easy to tell when the

aubergines are ready. When you put them in the pan they absorb the

olive oil. Then you have about as much olive oil in the pan as you

started with, then you know they are cooked. Now to the sauce. Well,

first we need some butter and flour to make a roux. The butter goes in

first. Let that melt and stir in the flour. Equal quantities, but I tend

to add a little less flour. It give it is a more silky sauce. Some

boiling milk. Stir it in about three phases so you don't get the sauce

lumpy. Then add parmesan. Lots of it. For lots of flavour in the

bechamel. So adding in the parmesan, I add the beaten egg, but not

immediately, I have to let the sauce cool down. Otherwise you scramble

the eggs. I find it sensible to turn the pan

on the window ledge. Making sure it does not fall off, of course! The

point of the eggs, are, really, to make the eggs on the sous to richen

a little and brown better. So let's layer it up now. Layer the

aubergines are lots of ground black pepper. Now the lamb mince and lots

of flavour in the bechamel filled with parmesan. I can think of

nothing better to go with this than a nice green salad. Bake it in a hot

oven for about 35 minutes. There, it is done. You know, there

are dishes like spaghetti bolognese, lasagna and moussaka, that are as

popular as roast beef #3uding but this is my favourite. I could never

understand the point of the chips. You don't have to add anything. It

is in the dish. Just young lettuce leafs, dressed with the olive oil

and a glass or two of wine! Thank you very much, Rick. With Bonfire

Night and Halloween night looming, there is only one thing I could give

as a masterclass, that is parking. It comes from the better half of the

country, the northern part. Essential to have. It is like a

sticky-to-pudding thing, but it always contains golden syrup. That

make it is lovely and sticky. It always has oats in it. The reason I

am making it now, you have to make it five days before you need it. The

idea being the longer it is kept in the container, the better it is.

My granny would keep it on top of her fridge in a plastic container.

We used to try to grab us, but she would tell us off saying it was not

quite ready. So I have light brown sugar, flour, oats, then cinnamon,

ginger and grated nutmeg. That is the spice that lends itself

well with the feeling of Bonfire Night.

In here we are warming up a mixture of golden syrup. This is the low fat

dish! Thank you, I appreciate that! You have been on chicken and

broccoli, that ends on this show! Great.

We have golden syrup and butter. There has been a lot said about

butter in the newspaper. Yes, there has been a lot spread. -- said it is

better for you. So, back to the butter.

I have topless screens on Monday. This is for you, Jack! Now, we have

black treacle and then this is the health kick... Milk! There you go.

That is it. Is it semi-skimmed? No, it is not, it is full-fat! Mix this

together and allow the butter to dissolve. Then we take the egg and

break it in there, then pour the whole lot together. This is how my

granny would make it. With a wooden spoon. You remember the ly bowls,

brown on the outside, white in the middle. Hers would have marks inside

of it she used it so much. We mix it together. It creates a soft mixture.

Similar to sticky-to-puddy, but you use the dates for that one. It is a

hot mixture. This is warm. Then wow pour it in the tin like that. A

greased tin. Then pop it straight into the oven.

We cook that for about 40 to 50 minutes. A low oven, about 275

Fahrenheit. The gas on my granny's oven was about 2! That one for about

150. So a low oven. Then I will do a sauce with rhubarb. That is the

health kick. Absolutely.

I am cooking it in golden syrup! It still counts! You mentioned a

topless photo shoot, that stuff but this is the chicken and broccoli

diet? Yes, it has been self-imposed. One more week of shooting. I looked

at the schedule, on Monday it is the final day of topless scenes. So I

have that coming up, but I have missed normal food.

The ladies here, there are more ladies in the studio than normally

in the studio... It is demanding on you, you do a lot of your own

stunts? I have done about 95%. I was on a wire yesterday for the final

episode. They train me up before the show for

about five weeks. Taught me to do cartwheels, forward rolls and back

flips and forward flips. So a learning curve.

You stabbed yourself doing that show? I did stab myself! I have the

scar here. I can show you. The knife went in

there. I can beat that. See that scar

there? Yeah. That came from this show.

Oh, really? You did it live? I did it with a crab. It went straight

through. I went to anti-depressant on a Saturday morning, if you think

Greek is scary back then, you want to go to A at 6.00am in the

morning. It is frightening! I showed up in A with a full cos tomb and a

southward... All right! Go on, so where are you in the programme? We

are on episode five? Yes, open sewed -- episode five tonight. The series

is taking a turn, it has been fun, but the tone gets a little more

serious. Jason and you get to learn more about the characters from this

week on. The humour comes on as well.

Mark Addy has been on the show. People remember him from the Full

Monty. Yes, and he has done Game of

Thrones. His character, he place Hercules, he gets even more funny.

And another actor called Robert Emms, who plays pieing that Ross. He

is so funny -- Pyt -- Pythagoras. It is a big show.

Yes, it is very big. Of course last year we had Merlin. A lot of the

crew had worked on that before. It felt like you came into a show

that already existed. So that was lovely.

You come from a family of actors. The father was an actor. The four

#3wr09ers. That is right. It is sort of in my

blood. My dad whats abactor. He is again now. He started up again. My

mum is a dancer. She was in Hot Gossip. And I have three younger

brothers, Sam is an actor, Harvey, who is in Cirque du Soleil and my

younger brother is a model. Harvey is in Cirque du Soleil sna

That is big? It is big. I was asking him for help on the stunts and for

the gymnastics, but he is happy with his life touring the world.

This is different to what we have seen you do. You have done bits and

pieces but together like that it is a huge honour for you? Absolutely.

I had done bits and pieces before. I went to drama school, I have been

out six years now. It was going OK. I have done Doctors and a couple of

lines and many plays above the pubs, but through the audition pro sets I

was working for a catering company. I was just handing out champagne and

sneaking off to eat can pays when I could. -- can pace when I could.

This has changed everything for me. It has been an incredible

life-change. Seven months worth of filming? Yes. We are coming to the

end of it now. It has been great. I found out yesterday we are coming

back. We are doing a second series. So, this is a Saturday Kitchen

exclusive? ! Yes. It is. No-one knows. It is out there now.

They do now. . I thought I was allowed to say it.

Yes, we are back next year filming. There should absecond series.

So, looking forward to coming back. That is seven months more at the

gym, but now, I will give you this. If there is a skill, dish or

technique you would like me to demonstrate on the show, drop us a

line, we will try to cover it in the coming shows.

So, that is parkin with golden syrup, mixed spices, and rhubarb and

ice-cream. I am so happy.

It must be serve.ed -- served. -- with Yorkshire rhubarb, of course!

Right, what could Jack be eating at the end of the show? It could be

three cheese pizza with a rocket and parmesan salad.

Or, it culled be food hell, of course, minced beef, and a favourite

all-time classic, a cottage pie and peas.

It is cooked with stock, red wine, carrots, onions, Worcester saurs, a

little thyme and a pile of peas on the side. There is no phone-in, so

the chefs get to decide Jack's feat today, but you will have to wait

until the end of the show. Now, it is time for the Great British Menu.

Let's see what happened. Richard's starter is a deceptively

named chicken salad. An affair of deboned chicken wings, mousse,

pressed apple and a fortune cookie with jokes. Today, Emma Kennedy is

making sure that the dishes deliver on flavour and fun. Having won

celebrity Celebrity MasterChef, she

understands the pressures on the chefs today.

We are all in a good mood. Vee excited.

So am I, thrilled to bits. We are delighted to have you with us.

Is it because I know what it is like to be judged? Time for revenge.

I'm taking the chefs down. Richard pipes a ring of puree, then

adds the chicken wings, stuffed with chicken mousse. He adds the sliced

apple to the plate along with the crispy chicken skins and finishes

with the slow-cooked egg yolk. It does strike me as a very large

starter. Don't be so miserable! It's the first dish of the day! Do you

think that they will see the humour in the dish? I hope so. I don't see

the humour in the dish. I think it is the egg. It is not

here for some purpose. There is something inside! ! What is

it? Goodness. Oh, it is jokes! Why did the chicken cross the

playground? Why? To get to the other... Slide! It is rich. There is

no salad element to it. I know there is garnish there. What is the apple

there for? Explain it to me. That amount of skin, chicken, it is

too big. I don't know we need the nice bit of this.

It is like a bandana, you could wear it, rue.

Self-taught Mary-Anne is up next. With her peas and ham with the we

shall dressing. She releases the mousse from the moulds. Next she

adds peas and shallots with whole grain mustard. Mary-Anne drizzles

over the dressing and finishes with the pea shoots.

Well done. It's the leaning tower of peas. This

is almost artless in presentation. The wow factor is low but taste is

delicious. That ham is world-class. It is delicious. If you find a great

piece of ham. Use it. I think that the dish is perfection,

but I think that the other dish is better for the banquet. Richard's

dish had too many ideas, style over content, but this is pure and simple

cooking. But how does it satisfy the criteria

of a Comic Relief Banquet? It doesn't. The argument is, I think

that this is a better eat. I prefer eating this.

I think we are all agreed about that.

Next it is the fish course. Richard is up first, with the mackerel

cooked two ways, complimented by beetroot and orange flavours. He

starts dressing his red plate with orange puree and adds the chicory

tart. He chars the whisky-cured mackerel. Richard adds the orange

segments to the tart with raw chicory, pickled beetroot,

deep-fried cockles and sea herbs. He places a roll of mackerel tartar

wrapped -- wrapped in beetroot on the side and finally adds the

mackerel. . Cockles! Lovely and crunchy. This is

a beetroot jelly outside of the mackerel tartar. That is delicious.

There is a lot going on. There is a lot. I quite like it.

There are so many tastes, I am muddled by it.

I think this is a difficult brief pt I can tell you it is not good enough

if it is not funny. He has not paid lip service to it, has he? He picked

a red plate. You are working hard here.

Mary-Anne's fish course is next. The Great Escape. With shellfish and a

veloute. The crab and the shellfish is ready

to come out of the water bath. I can't bare it. I don't need stress

at this point in my career! What is going on? I have put them in the

water bath, it looks as if the water might have gotten into the moulds.

Oh, no! I am resorting to plan B. Up against the crack, Mary-Anne is

steaming her lasagnas. Finally getting them on to the plate and

pouring on the rish shellfish sauce. Next, a spoonful of Cava,

langoustine trimmings and finally, her escaping langoustine.

-- caviar. That is delicious. That is

incredible. Look at that incredibly thin bit of pasta. And that

beautiful langoustine body. I am starting to feel angry, there is

much skill here but no humour in the dish. Which dish do you prefer? This

one, hands down. No, listen to the question. I am fed up listening to

you. I will eat them bothment This is a far superior dish.

But it does not fit the brief. I am only interested in proving Matthew

wrong! It is spoons at dawn, boys! Oh, dear. It is not going so well in

the Great British Menu kitchen this week. You can see if the judges find

the funny side of the dishes in about 20 minutes. Still to come,

sorry, next up, only one of four women in the entire world to hold

three coveted Michelin stars, it is the brilliant Clare Smith. Great to

have you on the show. What are you doing? Grilled turbot? Yes.

We are cooking it on the bone in a cock et with the sea wood. --

seaweed. We go straight through the fish.

You always try to buy on the bone? We buy all of our fish on the bone.

It is good for the guys, if nothing else and the quality of the fish.

The eyes are bright and the gills fresh.

We do this dish in the restaurant in a similar way. We use turbot in the

restaurant. Firstly I will colour this off. You do it in a papillote?

Yes, we use this paper. It is a see-through bag. We tie it up. We

open it up in front of the guests. We take it off the bone in the

restaurant, but today I will Serb it on the bone.

I am cooking clams to go with this. You want some of this for the sauce.

So clams, shallots. The lid on and cook them quickly.

This is see weed. We have dulc earthquake. That grows everywhere.

This is no are, i, the slimy one. And we have sea lettuce.

You mentioned it grows everywhere -- this one is nori.

It is incredibly good for you as well. It is full of iron.

There you go to go with your chicken and broccoli.

We used to eat it dried. It is an Irish speciality. You dry

it out on the rocks and sell it in paper bags for 10 pence a bag. You

grew up eating that, other than eating packets of crisps.

Over here are the beans. These are fresh.

You can buy them dried. I think this is the first time we have had these

beans on the show. If you do them dried you boil them traditionally?

Treat them like a normal pulse. I cook mine in 50% chicken stock and

water. With a bouquet garni in there.

Tell us about the restaurant. You have had a bit of a re-fit? Yes.

You have a chef's table, or is it? Is it more intense? We have not

really had space for a chef's table. We want to do something different.

We call it the inspiration table. It is rather than the guests coming

into the kitchen, the chef is going out to a table.

They, we do most of the food at the table. There is interaction with

each course with one of the chefs. So, it is for real people really

interested in food. Finding out the details and they can

grill the chefs as they are cooking and find out about the reason why we

do things, the produce. That is new. Often when you think of

three Michelin stars, you think of everything behind the scenes but you

are bringing that into the restaurant? It is great to share our

passion with the Greeces -- guests. I think that sometimes people don't

realise the story behind the ingredients or the history behind

it, the people, the grocers, the producers. It is great to share that

with people. That is going into the oven for five

minutes. You have the butter in there, the

butter, the capers. The shallots, the clam juice. That

is all in the same pan. It takes five or six minutes. Then we drain

off the coco beans. I will make a puree out of it.

How long have you been at Royal Hospital Road now? A long time.

How long? Maybe tense years in total. A long time.

It is something that take as lot of dedication I am there pretty much

for lunch and dinner. That must be difficult. You are

intense all of the time. When do you get a chance to test out new things,

new ideas? One of the things with the inspiration table. We set

ourselves a task. We are going to cook new dishes there all of the

time. A lot of regulars do do the table. I have set myself a task,

they never eat the same dish twice. They have a whole menu of maybe ten

courses. It is really pushing us to create new things. Also with the

chefs going out into the diningroom. You smell and see things differently

in the dining room. It is amazing. The guys feel, that when you go into

the dining room, you see so many different things you don't catch in

the kitchen. And it is great to see the feedback from the guests. We

have created a lot of new dishes. That is the whole thing about the

inspirational table. You keep on the traditional dishes,

the trademark dishes? Every restaurant does.

Certainly our signature dish is what people come back for time and time

again. What are we doing now? We are making

a little bit of puree now with the coco beans. You are dicing the

fennel. We cook it with a little more of the Stoke for the beans.

So, finally diced fennel. I little olive oil to make is

smooth. A touch of dill.

Then we take the rest of the bulb of fennel and shave it to make a fresh

salad. When you put the dish in the oven,

this is what you mean by doing it in the bag. Not as how we are doing it

now, it is a variant of it? It is not that easy to get the special

cooking paper at home, but the cocquette at home is just as good.

Now the clams. So, the clams are in there. You

mentioned the different types of seaweed. You have three different

types, if you could only buy the dried stuff is that OK? Absolutely.

Be careful, sometimes the see weed can be salty. So rinse it off really

well. Now all of the recipes are on the

website. Go to: Now a little salad. Some more dill in there.

A little bit of the see weed and that brill should be ready.

About a minute left. So you must be careful not to make

it so salty? Yes, absolutely. A touch of olive oil.

And a little bit of lemon juice. How does it feel for you, there are

only four women in the world with three stars? I'm not sure if it is

four or Fife. I lose count. There is not enough, that is for sure.

-- there are four or five. Why is that? I don't know. For me,

coming through the kitchens is no different to anyone else. You work

hard. You must be passionate about doing it. It doesn't matter where

you are from, what style of food you are cooking, but that is all in

there. I am getting the fish. I know you

want to drain that out. I will add in a little more oil.

There is the sauce with the cooking juices from the fish. Now let's

emulsify that up. You want to do that? Yes, add in the

clams at the last moment. A little bit of black pepper. So

this coco bean puree is beautiful. It is a real luxury.

It is unusual, the taste? This is my favourite bean. They make beautiful

soups. They are really tasty. That puree

holds in all of the lovely sauce and the juices.

The fish going on there. And where possible, you recommend

keeping it on the bone? Yes. Turbot or brill has such a great flavour

and this helps to keep it moist. Then the baby fennel.

Look at that. That is a baby fennel. The guys in Perth shoshire grow

these. The produce is stunning. Really beautiful tender stems. We

have bronze fennel as well. Tell us what the dish is again? It

is brill baked in seaweed with clams, fennel and coco beans.

Brilliant. Absolutely brilliant.

You are in for a special treat. Look at that, massive prawns, brill,

parkin. Back to broccoli on Monday. Dive into that one. The fish is

great. It has the bone in the centre.

But the beans are fantastic in flavour? I just love them.

Well while these guys dive in we need wine to go with this. We sent

our wine expert, Peter Richards, to go to Warwick. What has he chosen to

go with Clare's brilliant brill? Clare's brill is a classy, elegant

dish with a gentle complex flavour professional. The food that makes

you think. So our accompanying drink must strike the same note. We can't

get away with anything frivolous, but we don't have to spend lots

either. If you wanted to splash the cash, go for a Sancerre or a

Chablis, but when I tried the dish, I found it worked well with a wine

almost a fusion of the two styles. It is fantastic value for money.

Step forward, the wonderful creation that is, the Coteaux Du Giennois

Sauvignon Blanc. Coteaux Du Giennois Sauvignon Blanc

is a small aplashan in the Loire valley. This wine is made from the

Sauvignon grape variety, but it has more familiarity with shenin. When

you smell it, it you know it will not overwhelm anything in the recipe

it is crisps and refreshing. It compliments the brill and ties in

with the tangy flavours. It is crunchy and earthy to work with the

coco beaned the fennel. There is a lovely savoury, salty lick on the

finish, that works well with the clams and the seaweed. So, Clare,

your beautiful brill and this elegant, great-value white, make an

effortless match. Enjoy! Well, somebody is enjoying it. We have not

got a taste yet. What do you think? The wine is

fantastic. Beautiful. The salty Taiwaning to it.

It is great. What do you think of the wine? A

great combination. The saltiness works tieing it all together.

If you carry on like this, you will need Photoshop on Monday.

They can draw on the abs! Now, time to carry on with the Great British

Menu. Who is representing Wales in the final, will it be Richard or

Mary-Anne? Enjoy this one. Time for the main course. Mary-Anne

is up first with her mum's cottage pie. Complete with fun horns and a

beef lollipop. She places the cow pie on to the plate adding brisked

beef fillet and lollipop. Followed by a brazed shallot. Finished with

horns and a scattering of vegetables.

Thank you, boys! I don't get it, why did you laugh? It is a laugh of

despair. Are you happy with the presentation?

Very. It is not so much a nod to humour as

a marginal twitch. You have such a bore. I like the lay out. . It is

reminiscent of a child's tea party. Is this cow pie for the first time

at the banquet? Absolutely, darling. It is a nice Sunday lunch or nice

for supper. My bit of fillet is nice. Nice? We

don't want nice! We want great. It is pleasant. The shallot is

delicious. This is a dish of shallots. How fantastic, but it is

supposed to be is celebration of beef. It is weird as the quality of

her first two dishes was amazing. I think she has dropped the ball. It

is the axis of evil. It is not that bad! Returning contender, Richard is

up next with the tasting of pork. A an homage to the humble pig,

complete with a comedy plate. He starts off with curried sweet

potatoes, adds on a ham hock and places the pork belly inside the

chefe plate. Next it is ham-wrapped pork loin. Vegetables and onion

flavoured pork scratchings and finally, a rich pork gravy.

This looks good! The quality of the pork is absolutely spectacular! This

is by far an and away the best dish, for lots of reasons. This is what I

was expecting to see from him. Can you stop doing that? I am talking. I

don't want to hear you. Just breathe you little pig. I say oing, oing!

Let's hope that they don't comment on the bed pans.

This dish does smack of something you would find in a charity shop.

How many friends do you have in Weston-Super-Mare? I can tell you

now, you have non! Finally it is time for the dessert. Let's hope we

end on a high note, not a raspberry! And a funny note, please.

Mary-Anne is making Some Like It Hot. It is a fruit Carpaccio. She

begins with a spicy marinated pineapple slices, and adds a

delicate tuile. Then coconut and lime jelly, passionfruit sorbet and

pineapple crisps. Last one done.

Thank God! Well, I like the pineapple hat. It

is more like a flower. I know I have been giving you a hard

time but thank you for everything you have done.

That combination of pineapple and chilli is brilliantly done. That is

the surprise, but the joke? It is just a joke. I have to say, you are

almost as miserable as Oliver. It needs a softer edge. It does put

me in mind of the last line of Some Like It Hot: Nobody is perfect!

Richard is up next with his dessert. An elab vat spin on the strawberries

and cream with strawberry gel, candyfloss and crispy, Ricotta

dumplings. Richard dots the panacotta with strawberry gel. He

adds fresh strawberries and strawberry meringue shards,

springles in peanuts, adds in the candyfloss and for a final flourish,

he places the strawberry gelly and vanilla parfait nose on his special

plate. Oh, candyfloss! This is more like

it. It is more like it. Yeah. LAUGHTER

Way hey! I love the idea of eating off lonely Henry's face.

We have ul done it! This is making me beam! I don't really like it. Oh,

Oliver. I know, I can't help it. I am really trying to find flavour in

the elements. I have no issues with the flavours.

I'm amazed you think there are no flavours in there.

Is this meant to be chips and ketchup.

Yes, I think it is. Thank heavens we have ended on a note of sweetness

and light. Come on, wind down a bit. A bit like

me, overwhelmed I don't know, I don't want to get too carried away.

It is a tough kitchen. Cooking complete, all that the chefs

can do is wait while the judges consider their final scores.

Well, I have done three As. Sorry, three eights. Let's go through the

scores. Get them in, Matthew, put them out of their misery.

Mary-Anne and Richard, welcome. Richard, you have finally made it to

the judges' chamber. How do you feel? At last. I am shattered and

nervous. Mary-Ann, e what sort of week has it

been for you? I am that wish close to a nervous breakdown.

I am sure you wish to know who is through to the finals? The winner

is... Richard. I knew it.

Thank you very much. How do you feel about that?

Absolutely over the moon. It has been such a tough week. I can't look

at Mary-Anne, she will set me off! Well done. It is time to find out if

Jack is facing food heaven or food hell. Food heaven is pizza. Food

hell is the cottage pie with the mince and nice potatoes and buttered

peas. All of that stuff. It was not up to the people at home tdecide but

to these guys, what do you think? I have so many people who were going

to watch the show, I feel like I've been screwed here.

Two chefs here? Just make the fat kid inside of me happy! They did,

they are going on the pizza. Clare, you can do the dough. Using a

mixture of flour and semolina flour. We have sugar in there and we have

some salt. If you can mix this together, we have water and a little

bit of ies. Mix that together. That would be great. In the meantime,

Vivek, if you can grate the cheese, please. Meanwhile, the base for the

pizza. These are tinned tomatoes, if you are at home, use these tinned

tomatoes. They are from San Mozzano.

They have less seeds, they are really sweet and delicious and full

of flavour. This creates the base for the pizza.

I know that you like the cheese, so we have a fat version of buffalo

mozzarella. It is not! A full-fat pecorino cheese. And then this, this

is a special treat. This is Dolcelatte layered with mascarpone

cheese. It is fantastic. I have never had that.

You have the dough there. Clare is making that. We mix this together.

Ideally, make it the day before. What you end up with is this really

light dough. Smell that. It is like a sour dough taste with

this. What we are going to do is use the

mixture. As we have used the mixture of semolina and flour in the dough

itself, that is what we use when we pin it all out and roll it out.

So we are going to take this and roll it.

You can spin it around your head if you want to.

Can you do that? No! Sorry! You can spin it around your head if

you want You can spin it around your head if

in Naples, they You can spin it around your head if

There is a You can spin it around your head if

stool, all he would do is make the pizzas. He

stool, all he would do is make the He used to sit down with the stool,

grab a cigarette, He used to sit down with the stool,

Now, we spread this out. Add on the tomatoes.

Do tomatoes.

along? All the time! Now we have the mozzarella. Dot on the

along? All the time! Now we have the the pecorino cheese. That is

along? All the time! Now we have the fantastic. With a little bit of

along? All the time! Now we have the pizza stone or a wood-fired oven. In

the bottom and we have that one done. Now, for the lift-or, we have

this one. How are we doing with the salad?

That is done. This one has been in for a good

seven minutes. I can't believe at the speed you

guys work. It is amazing! I am normally in the pub after this! It

wears me out this programme! If you want to be a bit fancy you can put a

little bit of rocket on there. Now, there you have it. You have

been working so hard. You have another sef months of work ahead, so

fill your boots with pizza. This is the first time I've had

pizza in sef months. It is OK, I will take over for you,

if you want. What you laughing at? ! That is nice, isn't it? ! For the

pizza, Peter has chosen a Casa d'Aragona Salice Salentino. It is

2010 vintage, priced at ?7. 99. The pizza is really good.

Happy with that? Oh, just, I don't want to cry, live on TV but... I

might! Remember at at is out tonight on BBC One.

Thank you very much for joining us. That is all from us on Saturday

Kitchen Live. Thanks to Clare Smith, Vivek Singh and Jack Donnelly.

Clears to Peter Richards. Are back live at the usual time of

10.00am next week but enjoy more of us on Best Bites programme on a

little later at 11.00am. Unless you forget to put the clocks back. In

the meantime, have a great day. Goodbye for now! I'm off to the gym!