26/11/2011 Saturday Kitchen

Good morning. I've got a feeling things are going to get a little

interesting today. You'll have to keep watching to find out why this

is a slightly unusual Saturday Kitchen Live! Welcome to the show.

Cooking with me, live, in the studio is one great chef and one

lunatic! First, the undisputed king of British seafood cooking. It's,

the one and only, Mr Rick Stein. Next to him is a man who's been on

Saturday Kitchen plenty of times but always as a guest. But today,

he's having a go at being a chef. I can't believe I'm saying this, it's

Chris Evans! Let's have a go! No, I'm going to go! So here we go.

Good morning to you both. So Rick, what are you cooking? It is prawn

fritters with alioli and padron peppers. It looks like that.

It does. So, is this a chilli? Yes, like

that So, Chris, on the menu from you?

That is something from Rick's book. So I will do something from my book.

I have not cooked live on television before, but I'm going to

do sweet deep fride crispy ravioli with chocolate sauce.

I have been in the kitchen for five days. All of my radio show had been

on tape! And instant chocolate sauce? Yes.

At least people will learn how to do a one-minute chocolate sauce

today. And Chris, what are you cooking

today? So, two delicious dishes to look forward to. We've also got our

line-up of great foodie films from the BBC archive to look forward to.

Today there's more from Rick, of course, well it wouldn't be the

same without him. As well as The Great British Menu and Keith Floyd.

Now, our special guest is bringing some movie magic to the show, quite

literally. He has played Arthur Weasley in all of the brilliant

Harry Potter films. Welcome to Saturday Kitchen, Mark Williams.

Armed and ready. Great to have you on the show. You are a foodie? It

seems most actors a foodies, is that because they have spare time?

Why don't actors look out of the window in the morning? It gives

them something to do in the afternoon! When you are young, you

spend a lot of time out of work. To feed yourself you tend to skoult a-

- scout around a bit. I learned from lots of different

actors, from the Middle East to West ind ian and Texan.

-- West Indian. You have travelled all over the

place, you get to choose food heaven and fell.

So, out of all of the gropts you have travelled and eaten, food

heaven, what is it? Well, food heaven, well, my food heaven list

to you lot was enormous. It was pretty big. Pick one.

It is in season? Mutton? Yep. I always wanted to cook with mutton.

I have a local butcher to us, Martin, he has fantastic mutton. So

I've been cooking it, so has my wife. I love it. It makes every

lamb dish better. Pumped up! So it could be a nice

curry, but there is a dreaded food hell twist to this, and we have the

fish master on the show! I know. I know.

And your food hell is? Whelks. I remember I went to Calais, a

group of us. We ordered the seafood things. We got the wrong season it

was mostly whelks. I remember working our way through

them. Alex was going like this, I could

hear him going, "Come on."! there you go, either mutton or

whelks. It's going to be whelks.

So, with the mutton, I could cook that with garlic, ginger, cumin,

coriander, cocnut and a whole host of other spices. It's served with

pilau rice, yoghurt and mango chutney, served with spiced Pilau

rice, fresh yoghurt and a delicious mango chutney.

Or there could be the whelks along with another of your food hells,

the leeks. The leeks are done in a dish that I

make, I sliced and cooked with white wine, buttter, shallots and

garlic. I'll add smoked eel, clams, whelks and cover in rough puff

pastry. So, let's wait until the end of the

show to see what you get. Now, we have our two chef guests

here. Anne-Lesley and you have with you?

Lucy. What about you, you have a lot of

hobbis with a bus? Yes, I have a red bus, a ice-cream bus. Where do

you put them all? In a disused barn. And Lucy, tell us about you? Well,

we have done a recent travel for charity, we went two days without a

break. We had a very interesting time. If you have questions, fire

away. If you have questions for us, You can put your questions to us

live later on if you get on the show, I will be asking if Mark is

getting food heaven or food hell. Start thinking.

So, fish and seafood, there is only one chef that springs to mind when

thinking of it. He is standing right here. Let's get on with it!

What is on the menu? These are prawn fritters with alioli and

padron peppers. These prawns were from Spain. That

is my current love. Everything is is my current love. Everything is

Spanish! These come from and loosa in Spain.

-- and lieu Thea. -- Andalucia.

Now, the easiest ways to do these is to pull the tails? I don't know

why I'm telling you! I know. I know. So, when you think of Spain you

think of great seafood, but also great things like pork and the

markets? I was knocked out by the pork. The Iberico pig, the one that

they make the ham out of. It is more like, you are surprised

that it is actually pork. It looks and tastes more like a darker meat.

Rick, don't be nervous. It will be fine. Yeah, right. I will say the

same when you are doing your, what is it? Sweet deep fride crispy

ravioli with chocolate sauce. I have never had it.

I'm looking forward to it. I would if I were you! Now, Spain,

the great markets. There is the market in Barcelona it

in the centre, but the fish is the main hub of it? It is. It is right

in the centre of the town. Around it is the preserved fish.

I find that fascinating. The smoked fish. There are so many different

varieties of Bacalao. I need something to stir my...

There we go. Let's stir this up a bit.

Good. It is absolutely great. We did not

film there, unfortunately, we did Barcelona in the last programme,

but we went to lots of markets. There is one in Valencia. There is

a lovely bit, you are watching YouTube. There is a lovely piece of

YouTube. We could not use it, but they start singing in opera in the

Valencia market. It is the La Traviatta.

It is the most beautiful markets in the world. It is one of the oldest.

It is. I I went to Valencia this summer. When you venture out of the

area, it is like chalk and cheese. There are the great Paddy feels,

famous for the rice. I was thinking about that when I

was there. You have to go to places like this to really underStan. That

-- understand. That is a privilege for me. It is like going to

burgundy for good wine. Oh, God, I forgot the wine! It is just when

you go there and see the vine yards and you taste the wine that

everything comes together for you. You know what I mean? Yes.

It is that you never forget. I will never, ever feel the same about it.

It sounds the same as I'm knocking it, but about paella anymore,

seeing the rice paddis, you think it all works. That is why they used

to put frogs in paella. They have snails everything.

Oh, I'll tell you, they put eel in them too.

So, the whelks in the rice Paddy, they would be in there for sure!

What have you got there? I will rush through it. We are talking too

much. We have prawns, a little bit of baking powder. We have flour,

spring onions and parsley and a little bit of wine and of course,

salt. They are dead easy to make. What I like about them, they make

an expensive ingredient like the prawns go a long way. They make

ideal Christmas drinks parties fabulous. Where does the idea come

from? It came from, actually... Let's get that oil in there.

It came from an area in Jerez. Waiting in Spain, as you do, they

don't start eating until 10.00pm. So we went to a tapas bar and had

these. Also, not the padron peppers, but other peppers. It is a really

nice way, in the pap areas bar to have a simple ingredient like a few

slices of ham or a few peppers like that and it just allows you to

enjoy very simple food. Even the almonds there are so good?

Exactly, a plate of almonds, a plate of olives. The beautiful

olives stuffed with anchovies. They are beautiful.

I think that pap areas has taught us all a great deal about eating.

We all like to, I think, it is that idea of grazing, the little

portions, I think that comes from the tapas! Remember if you would

like to ask a question on the show, kale us at:

I will bring that over to you. How nice, I thought it was there

for the presentation! No. No. You reckon that every ten of those

is a really hot one? Yes, really like a chilli.

Now, when you make your alioli, do you put saffron in it? No. I don't.

Originally when they make the alioli, as they call it, they did

it with breadcrumbs and olive oil and garlic. Even there, now, they

use egg yolks to thicken it up a bit.

So these have the little bit of salt, oil I oil? Yes. That's what I

mean, you see, it is so simple. It is a shame they are not around

in the UK? It is, really, but I think that you will find more and

more you can get them. Well, I hope you will try one.

I love them and dunk them in that lovely alioli.

Tell us what that is again? It is a collection of tapas of prawn

fritters with alioli and padron peppers with... Funny enough, from

his new book! Now, Mark, there you Dive into that.

Yes. Yes! So, he said that one in four or five is a spicy yun. Superb.

Tell us about the alioli? I love it How about Chris What do you reckon

to the fritters? Very good. Superb.

Isn't it funny how account think that seafood, you can still taste

ail of the prawn in there despiting being hot? I think that the

blandness of the batter makes the sweetness of the prawns come out

more. They are not mushy at all. It would go well with spam, though,

It would go well with spam, though, wouldn't it?! Right, now to Peter

Richards in the Midlands to find some wine to go with the prawn

fritters with alioli and padron peppers.

I'm in the buzzing Victoria Square in central Birmingham. We have

brilliant recipes on the show today. So I'm off to find some great wines

to go with them. Sometimes the best food and wine is

simple, fresh and unfussy. That is the brilliance of Rick's fritters.

We need a wine that is unpretension, the kind of wine you can knock back

in a tapas bar. We need a white.

There is the old favourite, the Pichoul, but I think it is nice to

stay Spanish, stay local. With that in mind, I have the Cuatro Rayas

Verdejo 2010. There are lots of seafood-friendly

Spanish wines to choose from. But the best Cuatro Rayas Verdejo

2010 is a great combination of freshness and succulence, which is

exactly what we need here. This one smells of dried herbs and apricots.

It is inviting and elegant. You get the lovely crunchy tanginess that

works with the prawns. It picks up nicely on the spring onions and the

padron peppers. There is a lovely creamy texture and richness which

is needed for the alioli. So, Rick, I'm sure you have sampled lots of

delicious Spanish wines, but here is a great easy-drinking wine to

drink with your fritters. Salut! The tapas is definitely

doing the job. What do you think of the wine? I think it is lovely.

Second only to Albir ino. It is fresh and it is cheap.

It work as treat. I like that, experimenting with the

different wine. I think that the guys are happy,

Chris? I agree with everything that the guys have said so far.

To be here with us on the series, write to us.

The address is as always: Later on, the guy at the end of the

table there, Chris is cooking something for us, what is it again?

Sweet deep fride crispy ravioli with chocolate sauce! That's what

it is. Right a double whammy of Rick today, he has cooked in the

studio, now it is time to enjoy one of his foodie postcards, this one

from Goa in Indian. Here, the fish market is staggering,

so much fish and very cheap. Can I have some of these? What are

they called? I think you are always expected to barter here, but it is

difficult to put your heart and soul as everything cost as few

pence. My friend is a chef here. He has

taught me so much about Goan food. I should barter, really, it spoil

it is for everybody else if you don't.

Have you ever thought about what to do when cooking fish on the beach,

there is drift wood and grilling, but why not try deep-frying. Throw

a little bit of flour into this washing bowl. Add salt, cayenne

Apology for the loss of subtitles for 56 seconds

At low tide in the estuaries, the women go clam picking with little

spoons scraping the mud to find the shellfish.

One of the dishs that I remember having years ago that was cooked

for me was clam marsala. You take sweet red onions and lots of ginger.

You don't have to peel it and about 12 cloves of garlic and add

tamarind piece and let it down with water. A council of tablespoons of

turmeric and red wine vinegar, again about a couple of table

spoons. Cumin and coriander seeds. Red

chillis with the seeds left N cloves, the Goan cloves a really

red and beautifully flavoured. Put all of those in a spice grind we

are a dollop of coconut cream and tpwhrond a piece. Heat oil in a pan

and add a big tablespoon of that Marsala piece. Cook it until it

splits. You know when it happens as this starts to give off a great

aroma of ginger, garlic and everything else. Then add your

shellfish. I have used clams, mussels and cockels for a bit of

variety. They start to open almost as soon as you put them in. Stick a

lid on, make sure at that you cook them for about 30 seconds. Then add

lovely fresh chopped coriander and pour the lot into a serving dish.

We serve big bowls this in the restaurant. People are won over

about the aroma, even before they start eating it. This is another

dish I have in Goa, in fact, I thought it more appropriate to cook

it in Padstow as it is fiddly, these are the sort of dishes that

we do in the restaurant. It is a Goan Marsala made with lobster. The

first thing to do is cut the lobster in half like this. Out with

the tail meat which comes away in a great big chunk. Now we take all of

this soft head meat out. It is the gunge, for want of a

better word. But it has a beautiful taste.

but you can easily use ones And that comes out

So we just cut all these bits of tail meat into chunks, about inch-chunks, just like this.

So let's make the masala.

First of all, masala paste, home-made, green chilli, ginger,

garlic, salt...

These limes are for the salad at the end. And onion.

So, first of all, the onion - that much.

And some garlic. There we go.

Some ginger.

Some green chilli next.

And now some masala. This is Rui's recipe from Goa for masala.

It's a general-purpose fish masala.

Masala is just a curry paste, but made fresh, so it's nice and wet and smells absolutely lovely.

All I have to do is just fold the lobster in.

You don't want to break it up any more than it is already broken up.

You just turn it over in theJust like that.

We just put it back in the shell and serve it up.

You need a pound-and-a-half lobster- or a two-pound lobster for two people,

so two of those would be fine.

That looks rather special.

Normally, I don't care for putting lobsters with strong sauces,

but with cheap American lobsters that taste good,

I think that is perfectly OK.

I'm just gonna serve that with a simple Indian salad and naan bread.

When I first saw this salad, I thought, "It's just cucumber with lime and salt!"

But it just works so well with the lobster.

So a good squeeze of lime.

Like so many things in Goa, not many ingredients, but they all work.

Plenty of salt and that's it!

That

That lobster

That lobster looked

That lobster looked amaze, Rick. Now, lobsters are great, but a

little expensive, but I have another ingredient which I know

that you love as well. These are the crayfish. These are American.

If you get the English ones, which are very, very rare, they have

white tips on the claws. I know what you say, like the GIs

in the Second World War, they are oversexed and over here. That is

like these! You can get these everywhere. They are in estuaries,

every river. To peel them it is easy. You take the heads off and

press the tail on either side. Why do they look like they have

been cooked? It is just the colour of them. Normally you get them in

Brighton, but I will do a cocktail with these. They have great meat.

Do we know who Marie-Rose was? For the sauce? I know who Marie-Claire

is! Steady! Now, Mark, your first student film was with Hugh Grant?

Yeah. Privileged it was called. Yeah, it was good fun to do.

You say that acting did not come easy in your career? I did not have

the advantage of Hugh's good lux. I had to climb my way out of the coal

face! People have different rhythms to their careers. Mine was sort of,

as a character actor you always look better who you grow n your

face. Then you look like a corner of a handbag! But when you started,

the big break for you was in the Royal Shakespeare Company? People

say about big breaks, you just keep working.

But in terms of cutting your teeth in acting, the theatre must have

been the best? I got my acting card, you had to have an Equity card to

get a job. It does not exist anymore. The

generation before me, the Helder Postiga, hallelujah, they all

worked in theatre and that has been lost, really -- PetePostlewaite.

Did you try to work in a series? was cast in a sitcom pilot.

I did that. I went to the Far Show as the

"actor." But your filming career, it is

incredible when you read your CV, you have 101 Dalmatians, Star Wars,

Sense and Sensibility. Incredible, really. Then you are picked...

play for England! Harry Potter! That was scary. There were about 40,

50 actors, in the reading room. I thought, there was managie Smith...

I have to interrupt. I met Michael Gambon a few years ago. In Padstow.

He said he was really happy that they had decided no to kill him off

in the next episode. Jason Isaacs said at one point, he

went up to JK Rowling to say please to get him out of Azkaban! The book

comes out first, do you rush to get the book to see if you are still in

it? When you are in it, the people that do these books, they ring you

up before it is out and to say whether you are killed are not!

Thank you very much! The books are so pop lar though... Well, one of

the things we noticed after it ended is that we are trying to come

to terms with what happens as well. Even David Hayman when in New York,

when we were in New York, he said to the journalists do you think

that this will go to eight? He said no, he had no idea. That it was not

a game plan. That the books, the film has a

relationship. What the fans, what they were into it made that all

work. You can't take it apart, really.

You almost grew with it? Becoming more mature with it, becoming

darker and darker? It is half of some of the cast' lives.

More! How did the fan feel about the last book being split into two

films? Well, as a fan myself. I thought maybe it was cynical, but

then no, you couldn't do it. Also the split, the last scene of

part one it is brilliant. It is my favourite scene in the whole...

James about Harry Potter! I was given the DVD of Harry Potter. To

be fair, I have watched a bit of the first one and the last one, but

then, Enter the Dragon came on, a guy with a wooden stick doing

this... That is definitely, I had to pause it. I did watch it later

on! But, a lot of it is to do with children, obviously.

It is not compulsory for people over 18 to watch them.

As a joke, there was a joke, a support group for actors who have

children who are not in Harry Potter.

I have to talk about this dish. We have missed it all.

have missed it all. Now I need your attention!

Basically in the sauce we have the mayonnaise, the egg yolks, a bit of

mustard, olive oil, brandy and vinegar. Tomato ketchup, lemon

juice. James, show us how to make melba

toast. It is toast, cut the crusts off the

toast. But how to make it so flat and

thin? Watch... Mine bend up. Like that, rub off the excess. Cut

it... Place that on there. Toasted on bottom side and under the

critical. I have a theory... It can't be too

big a slice, can it? No. That's the near! -- that's the theory! I read

that melba toast tastes better than blinis.

Any way! Back it Harry Potter! Alright, but I thought we were on a

food programme! But my producer is giving me stick.

Harry Potter, the films are available now, including the box

set? Yes. I'm going to get the box- set now.

You must get one for free, Mark? hope so.

How long will it take to watch? hours.

Mr Evans, don't forget you are on next after this.

All I have done is to take the lettuce. You can use iceberg.

ALL SPEAK AT ONCE I love the omelette challenge.

It is so good to see prawn cocktail back.

Isn't it? It should be back. Do we get wine with this, chef?!

you don't! Have a look at that. Now, what you need is a wedge of

lemon. Easy. And some of this melba toast.

You can do that this Christmas. Why is it called melba toast?

have no idea! It's the same asthmaie-Rose? I know.

Very nice. Right, what are we cooking for Mark

at the end of the show? It could be mutton, slowly cooked with onions,

chilli, garlic, tamarind, coconut, fenugreek and cinnamon.

Any way it is a curry, served with yoghurt and mango chutney. Or Mark

could be facing food hell, whelks and leeks in a pie,sliced and

cooked with white wine, buttter, shallots and garlic. I'll add

smoked eel, clams, whelks and cover in rough puff pastry it is served

with mash and brussel sprouts. Some of the guys in the studio get

to choose Mark's feat. Rick, the pie? I think it sounds really good.

I think that the smoked eel will steal the show. I like fish,

seafood and leeks. I love those little pies.

Annesley? Have you been converted? There has been secret lobbying

going on behind the show. I'm not sure.

We will have to wait until the end of the show. Before they make their

decisions, the invites have been sent, Th Great British Menu

People's Banquet, it is time to People's Banquet, it is time to

serve The Great British Menu. It is 6am on the day of Th Great

British Menu People's Banquet. Early sunshine is bathing London.

Here is the beautiful market tucked away at its heart. Hopefully

yesterday's rain storm is not coming back. The chefs are facing

one of the biggest challenges of their lives, to deliver four

courses at this unique event. Here we go.

Let's get cracking. 11 hours of hard labour lie ahead

of them. The banquet is a huge task, it will take every ounce of their

skill and stamina to pull it off. The chefs can't let their nerves

get the better of them. The special community guests who have had the

honour of being invited to the banquet will be arriving in less

than five hours now. Akhtar is facing a difficult

challenge with his fish course, relying on a complex mix of spices,

that could be difficult to scale up to a whole shoal of sea bass and

crabs. Paul had to work late into the night to re-make his honey

coombe. He still has to dress up 100 marshmallows.

Outside, the preparations are well under way. Like the food, the

setting must be spectacular. In three hours' time, 100 guests are

arriving and expecting a day to remember.

Led hall Market, the street party is coming to life. Tom could do

with help. So, it is an ideal moment for his guest of honour,

Lucy Charles to show up. Morning, Tom. Have you got

something for me to do? Yes, I will put this together, you can tie it

up. OK, let's give it a go. Chris has his mum, sister and

fiance, to step in and help him with the stickers for his bags.

Outside in the market, yet more guests have arrived to enjoy the

warm-up to the main event. They come from all over the country, but

they have one thing in common, it is their hard work in the community

that's being celebrated today. It is nearly time for the main event.

The People's Banquet. The excitement is building.

Ladies and gentlemen, welcome, I am standing beside the Queen of London,

Barbara Windsor, who is introducing us to today's banquet.

Good afternoon and welcome to The People's Banquet! CHEERING AND

APPLAUSE Finally, the first dishes of the

Great British Menu, the People's Banquet are beginning their journey

to the market. APPLAUSE

Oh, my goodness. Shake! Veteran chef, Richard

Corrigan who judged this dish in the heats has come to ensure that

Chris delivers today. Now he wants to give his verdict.

You got it in one. You know what I mean? The shake, the bag, off you

go. A great start to the street party. Congratulations.

With his service over, Chris escapes from the kitchen to find

out how well his chicken went down. It is daft, it is in my 70s, I have

never had curry in my coleslaw, never! So, the menu from Chris has

gotten the party off to a start. Next up is Akhtar. His complex fish

dish must be spiced to perfection and delivered on time, not a strong

point. Glynn watched Akhtar in the heats,

he knows about his timing issues all too well.

How is it going? I'm as prepared as I can get.

I have a lovely team with me. I'm bang on.

So you're not going to be late? Never. Never.

See you later. With Akhtar concentrating on the

sea bass Chris steps in to keep the service on time.

We are doing fine. Come on. Come on. Hurry it up.

Akhtar's soft shell crabs can only be fried at the last minute to

ensure that they are still crisp when they are served at the table.

With the gong sounded for the arrival of the fish course, the

first platter leaves the kitchen destined for the top table.

Will the fishing -- fish be hot and succulent, just as Akhtar planned?

OK, I don't know what the rest of you are eating, but this is for me!

Back in the kitchen Akhtar has mastered his presentation, he is

now sending out platter after platter to the waiting guests. The

community group that inspired him have dived into the steaming sea

bass. I think it was good to be able to

share the food on the table as opposed to individual portions. It

was good sharing food. He's done it. Akhtar's last platter

is ready to go out, he has done all of them on time.

Guys, thank you very much! We all stayed together and worked like

clockwork. It is absolutely amazing. APPLAUSE

The fish was perfectly cooked. The spicing was very, very delicate.

The mango salsa was sharp. It was faultless, absolutely faultless.

The guy is a genius! That is the long and the short of it.

Akhtar, there are dark rings around the eyes? It is a tough life in

this kitchen. Maybe next year we should get you in there! Well done.

Enjoy the rest of the day! APPLAUSE It looks delicious. You can see how

the rest of the menu goes down in 20 minutes. Still this morning,

Keith Floyd is in Northern Ireland. He has been terning a cookery

competition, he is making scallop burgers to impress the judges.

Now, all eyes on Chris as he attempts his first Saturday Kitchen.

And the omelette challenge, will he James Cracknell under the pressure

or will he EGG-cel himself! Find out live in a few minutes later on.

And what is coming up at the end of the show for food heaven or food

hell. Whris, what do you like? we get here at 6.00am to rehearse

this. We have seen the mutton curry. It is absolutely gorgeous. However,

you did the pie and it was off the scales. So, I'm a convert, I'm

going with the fish. I'm going for the pie! Well, now, this part of

the show, things could go wrong here, we have with us cooking today,

Chris Evans. You can help me?! Well, let's get

You can help me?! Well, let's get going.

We have sweet deep fride crispy ravioli with chocolate sauce. Two

different types. What are you making there?

making a pasta. What's in there? have 00 flour.

You have been to every single Italian restaurant in Britain?

I have been to a few. I have been lent these eggs as they are so

golden. So, eggs, salt? And caster sugar.

Caster, pasta, that is how I remember it.

I'm making the sauce in here. This is the chocolate sauce. This is

basically water and sugar. You bring this to the boil.

This is brilliant. Don't be scared of chocolate sauce. It is great.

So easy. And also you add dark chocolate

powder. Is there just egg yolk in there, no other liquid? Is it not

dry? No, it is perfect. I was taught by the guy who taught Jamie

Oliver. Did he? Yes.

We are going to put this in the roller, but for a bit of luck,

catch that! Now let's put it in the fridge to rest for a bit!

Now, the sugar and the water in there, then you take it off the

heat, add the chocolate if you keep boiling it, it could separate and

split, but you don't want to add cream in it.

You could use butter, but we are going to leave that off for now.

Now you do the pasta. You are folding this three times to

get the gluten and the egg mixed together. That will give you a more

elastic pasta. The more elastic it, is more fun you can have with it,

basically. So where is the inspiration for

this? I learned to cook this in Italy when I was truffle in Italy.

I did! Did they use dogs or pigs? Dogs. I have just been to, oh,

where was it? Italy! Yeah! Well, we had so much Barola to drink, my

memory is blurred. There is the chocolate sauce.

Done deal. Done and dusted. Explain what is happening here?

am rolling the pasta. The great thing about this is that it looks

trickier than it is. But you can have so much fun. Noah,

my son, he is two-and-a-half, he's been doing this all week. He's

being paid, obviously! They say go down one notch per roll, but we

have not the time. Do you want me to take over while

you do the filling? Yes. So, the Ricotta and raps by filling.

-- raps berry filling now. Now, the thing about the filling,

don't crush the raspberries. Now, the Ricotta? You know where it

comes from, don't you? You are cheap, Waitrose! Well, that is that

done! That is great, if it looks like a chami leather, that is grit.

Let me put it through one more time. These machines are great fun it

reminds me of a mangle. It has never changed, has it? That is the

point. It has always been around. It looks classic.

Now, we have the pasta here. And here we are going to cut it

here and there. Can I ask, how long can you keep

fresh pasta like that in the fridge? Well it dries out, but it

can be better. Ravioli, you have to flour the plate otherwise it start

starts to stick. Actually if you are making it it can keep for a

while and then putting it into the boiling water it is fine.

Right, now, we fill these with the Ricotta and the crushed raspberries.

I will spray it with a little bit of water. This is what Theo taught

me. These two fingers are from Theo. Firm down as firm as you can to

start the parcels off. The enemy of ravioli is? Air! Yes! Fancy a bit

of a session in our cookery school, Chris? I've been. I know.

You You can get up there and strut your stuff! Can I tell you this,

they did have one of these in his kitchen.

When we were filming in the director's house, in his garage

there would be loads of things like sandwich toasters and various

mixers and we used to play Toy Story, like, when did you get

thrown out and find yourself in the garage?! Now, we are re-thumbing

this ravioli. We don't want air in it at all.

And also to get it nice and thin. What are you saying? Are you

calling my Jim? Well, James, Jim. Are you still watching Strictly?

Yes. Do you love it? Yes.

Now, let's drop these in some hot oil. Is it just vegetable oil?

You like rapeseed oil? I do. Would they not use olive oil in

Italy? Yes. Now, in the fryer. This is the fun

bit. 45 seconds we reckon for this. Any less, the pasta is not crunchy

enough, anymore and it is burning the palate. We don't want to be

responsible for that for Mr Rick Stein.

Now for the recipe for this, you can go to the web site at:

Now, the chocolate sauce. That is fine.

Shall we drain these? There you go. We'll be here for another year!

the BBC Good Food Show, I had a friend doing a demo on his own. He

went under the table to get something, he gasped, meaning when

it is going to end, of course, it was amplyified! I know how he

feels! Now let's pet these on here. This is working far too well. Theo

if you are watching at home with your kids, you're the man.

I think, Chris, congratulations are in order. Not only can you do, this

but �1.5 million you raised for Children In Need. Incredible!

a few bits of fruit. It is a bit Christmassy.

A little bit there. I'm shaking like a leaf! Sorry about this! A

sprig or two of mint in the middle. I think that is it.

Go on, then... It's sweet deep fride crispy ravioli with chocolate

sauce! Well done. APPLAUSE

Can you take it over, you made it. You made it! Eat it with your hands.

Pass it over. The filling can be hot. That is the

thing with that. Now, that chocolate sauce we knead with the

dark chocolate, no more than 70%, but not milk chocolate or white

chocolate. Is it still too hot? It is perfect.

What we need. I definitely need something now.

You have got that! This is the first we have ever done. You have a

Saturday Kitchen Chef's Hat. Jim has fixed it for me! Put it on.

Let's go back to Birmingham to see what Peter has chosen to go with

what Peter has chosen to go with It's never easy choosing for

someone like Chris who knows his food and wine, especially when it

comes to a dish like this. Sweet deep fride crispy ravioli with

chocolate sauce has everything, the summerry flavours of the fruit and

the chocolate. So, we need a wine for all seasons. Now we need a

sweet wine. You could go for something rich and full on, like

this show liquor, but it could overwhelm the delicate flavours, so,

in the interest of value and verse tillity, I have found this gorgeous

wine, this TorresFloralis Moscatel. This is wonderful, a beautiful

orange character. This is one of the few flavours that go with all

of the different ingredients in the ravioli. Again, it has a freshness

and lightness when you taste it. It works with the raspberries and the

spicyness to pick up on the chocolate.

So, Chris it is always brilliant to is something a little bit different

on the show. So here is a toast to an inspired dish and a beautifully

versatile wine to go with it. Cheers.

Cheers indeed. Another Spanish wine for us.

I'm a huge fan of desert wine. I lot of people say they do not like

desert wine, but you have to get into it. It goes with big food.

I really like the Australian once, they are fum of sticky... Sticky.

And full of fruit as well. What do you reckon to that? I think

it is really good. It goes well with the chocolate. You need strong

sweet wine to go with the chocolate. And the ravioli? Fab. Fab.

You can be sitting at chef's table, just write to us with your name and

address to: Don't forget to put a stamp on your

envelopes, please. Now, back to the Th Great British

Menu People's Banquet and to kerpblgkerpblg kernel's famous main

course. I love Tom.

We were eating at his restaurant last week it was fantastic.

Now, the boards. With two courses perfectly sent out,

the pressure is on Tom Kerridge to deliver a stunning main course.

He impressed the judges with his platter of pig, salt-baked potatoes

and Bramley apple sauce, but can he deliver it to 100 expectant guests?

The thing about the main course, there are nervous of elements. It

is the sheer volume of it all that is the point.

I want all of these boards along here with a knife and fork on it.

As long as each set has... There is no way that Tom will let the boards

leave the kitchen until all of the elements are in place, but there

are so many that some are getting forgotten.

An army of wait sers ready to go, but the food is still not ready.

I'm missing a pig's head, please. We miscounted those, chef. We are

one short. We have to count that out right,

guys! It is only counterparting. Has Tom lost control? Can he get

the service back on track? Let's go. Come on, chaps.

Cider from the other room. Day- dreaming! How many tables are

missing? Two. Thank you.

In the market, Lucy and the rest of her community project are helping

Tom to recreate the perfect presentation he gave the judges in

the final. Come on, chaps, I need this quickly.

Quickly, quickly! Let's go! Take it without a tray. Just take it.

The waiting crowd has no idea of the commotion going on behind the

scenes in the kitchen, but in the nick of time, Tom pull it is

together. His mum Jackie and wife, Beth, signal the arrival of the

main course. Tom's roast hog starts to make an appearance.

APPLAUSE Wow, look at. This

Hot to trot. That is right. There you go, the last tray of pork.

Thank you very much. Before long, all 100 guests are

served with a pork feast. There you go. Look at that!

Absolutely everybody at the table is in awe of the beauty of the dish.

There is the talking point, the quality of the skook superb. I love

that salad cream, the whole dish is amazing.

Veteran chef Jason put Tom's dish through with top marks in the

regionals, he is thrilled to see it delivered on Banquet Day.

That is how good that was! It is the only time I have given Tom a

perfect Tom. I would maybe even give it 11. It was so good.

Look at how the complete strangers have sat down. They have had food

to share, drinks to share and they have had words to share. I think,

you know, what more can you ask for? That is all, that is the very

best to ask for. This is one of the proudest things

to achieve, winning two main courses with The Great British Menu.

To win won is phenomenal, to be up against such huge talents, cooking

here, what an achievement. I'm very happy. Very proud.

But it is not over yet as Tom walks out to a hero's welcome.

He make as beeline for his mum and his wife! Hey up?! Well done.

Love you. Well done.

Tom's family have been behind him every step of the way.

He was thrilled. He has worked so hard, I know.

To win it two years running, it is just a fabulous achievement, isn't

it? You can't ask for anymore. are just all really proud of him.

Yeah! Three chefs have had their turn, now it is time for the grand

finale. Paul Ainsworth has a lot to live up

to, he is a newcomer to The Great British Menu.

Are you nervous about the last course? I am. Very, very nervous,

but... I don't think you have been nervous enough, but you have a very

good sweet here. Paul has not made it easy at all.

There is a pick and mix of doughnuts, honeycomb lollipops and

-to-apples with marshmallows. It is a lot to get right.

I know when the pressure is on, I know how nervous you can get. I am

feeling for him. We have all worked together on the banquet for so long.

The of00 pieces are ready. Now it is time to place them on to the

specially made stands that trance ports them to the guests -- 600.

Three successful dishes have gone before him and Paul wants his

finale to be the ultimate dish. Ready, boy? Ready, boys? Paul's

proud mum announces the arrival of all of his hard work.

Watch your backs. The playful final course of today's

banquet gets a raptuor ous reception. His mum, Annabelle, and

dad, Dave, are overwhelmed by his achievement.

I am very proud and emotional at the same time. To serve something

like that for all of these people is marvellous, really. It is very

impressive. Veteran judge, Angela Hartnett

helped to put Paul's dish through. I think that he delivered on

everything. Visually, on taste, it ticked every box.

Paul's dish was perfect it was a great, great course. The theatre of

the dish it was all about the fair ground. It was sensational.

Paul's wife has shared his vision from the start.

When I saw the carts coming out, I felt myself Welling up. I was so

emotional. It was overwhelming. I could not believe that we are here

on this day it is great. And next week you can enjoy easy

baking ideas from Lorraine Pascale. Now, it is time to answer some of

your questions. Each caller also helps to decide

what mark is eating at the end of the show. First on the line is

Matthew from Chingford in Essex. Morning. A question for Rick. I

have a whole fish., but what is the best whole fish to use? I have done

a dish for the book that I wrote about Spain. It is coming out in

December! We used a dish and took potatoes and onions and baked them

off first with olive oil and garlic then put the bream on top w and in

the ov within a bit of lemon. It was totally dishes.

What about salmon? I love that poach that. Bring it to the boil in

a fish kettle, and lots of salt in the water.

Then let it go down into its own heat. So don't boil it for too long.

It will be perfectly moist in the middle with the mayonnaise and new

potatoes, even at Christmas. Two dishes for you, what dish at

the end of the show? Curry, please. Well done. Moya from Kings Thorpe,

are you there? Hello, there, gorgeous man! Hello! What is your

question? I have seen chorizo, how do you choose a good one. I look at

them, but I don't know what I'm looking at? It is a question of

soft or hard. How long they have been hung for. A good chore eethow

should be firm in colour. Give it is sniff.

Is it better if hung for a longer time? It is firmer. The ones that

are fresh are the ones you cook for. The ones that are hung for months

in some cases are the ones that you slice up and serve like a salami.

But the spice is what to look for? It is paprika. It is just really

about good pork, garlic and paprika, and smoked paprika.

What's the white stuff on the outside? The white stuff is the

curing, the natural result of the curing.

What dish would you like to see at the end of the show, food heaven or

food hell? Well, today, I will be mostly eating... Mutton! Good girl!

Sheila, from Middlesex, are you there for us? What is your question.

I know that you can cook brussel sprouts and the stalk it is on, but

what about carrot tops? Well, I would use those as a herb.

You can blanch them in the same way you can parsley blanch, but I chop

them an use them as a herb. It has a nice, parsley-like taste.

What dish would you like to see at the end of the show? Food heaven or

food hell? I think food hell. There you go, 2-1 to heaven. Now,

all of our guests that come on the show battle each other... What are

you doing? They have to compete in the omelette challengement

Rick, never very good at this, I have to be fair. Chris, out of all

of the chefs on the board, who would you like to beat? You have

never done it, have you? You! What about Tom? Tom Kerridge?

OK, I'll have a go. Are you ready, let's put the clocks

on the screens... How many of these are you made this week? 25! 3, 2, 1,

go! There you go. Time. Time! Grown men over three

Well... Well done, Rick. Rick, I'm just going to do that.

Thank you very much, James. That is OK, chef. No problem.

What? This is hardly a three-egg omelette is it? Well, there were

three egg there is. Yeah, quail eggs.

Rick Stein... What? You're quicker. Take that.

Yes! You did it in 30 .4 4 seconds. Sow jump right. There$$NEWLINE

APPLAUSE Chris Evans... This is going over

your shoulder. I am so disqualified. You did it, you wanted to beat Tom

Kerridge? Yes. You did... No! You were 20. 88, but

there is no way that is going on the board.

Well, is it food heaven or food hell for mark? We will find out

after another vintage performance from Keith Floyd. He is in Northern

Ireland, and he has entered a local cookery competition, but first he

is off to a whisky distillery, for I am in the Bushmills distillery.

Here, the raw spirit is circulated through the system three times.

I was surpriseded to learn this is the oldest distillery in the world

it was granted a licence in 1608, AD, of course! At the end of the

process, the end of the line, this is where this great spirit is

stored in oak barrels for up to ten years before it is bottled.

In the meantime, there are others getting a real kick out of this,

20% of the liquor in these barrels evaporates up and they call this...

Because I have the smell of the whefbgy, I am feeling wonderful.

Meanwhile, I am now up for a and we shall expect you to present

'create an original dish I'm frying till golden brown

which are partly done now, and some finely diced red pepper.

Now, I want to make this a little bit burnt,

because they're going to go into the stuffing of my fish faggots.

We'll find another name for them.

These want to be crisp and golden because I want them to lift up the flavour of the scallops

which is the basic ingredient of my dish.

If I can trust those to simmer away gently,

I can explain a bit better what I'm going to do.

Look. This is the scallop meat chopped into small dice,

on top of which I'm going to place the coral of the scallop.

Then that's going to sit on the bed of salmon like that,

mixed with the things I'm frying in the pan over there.

Then I'll cover the whole lot with that.

That's the best I can do now

because it's a competition and this is burning!

I can't say, "I already have one in the oven." This is for real!

I've got my web of caul - this is the fatty bit -

and my bed of salmon sitting there.

I'm going to trim that into a little packet.

When this goes in the oven, it'll be 10 minutes before judging.

I've never cooked this before.

I can't win but I'm trying to use the things of Ulster -

the fish, the cabbage, the bacon.

My experience as a cook tells me that it SHOULD work.

I'm trying very hard on this. This is for real.

Now, if you'd just leave me alone!

'This is the bit that reminds me of sitting O levels!

'John Croskery is putting the finishing touches to his dish.

'The judges will probably need sunglasses to appreciate this one!

'Archie's lamb is looking tickety-boo!

'Got to be up with the leaders, has this one!'

Little lardons of bacon,

fresh Ulster cabbage.

Chef Floyd, I must tell you that you have 5 minutes left to bring your dish forward. I'll be here!

Thank you, Your Majesty!

..OW !

'Here's the Lamb Cortfinbar,

'Chicken Picasso - if it doesn't win here, the ICA will snap it up!

'Then there's this huge expanse of Irish linen

'for my Finn MacCool Burgers!

'Medallions of beef with herb sauce

'and chicken stuffed with salmon mousse and prawns.

Richard, I'm not remotely interested in what you're doing.

If you want to reshoot this, you've no chance!

These are my little...

..my little Finn MacCool Burgers.

'Considering that I've never cooked- this before, it's turned out well!

'And I don't mind if I win or not.

'At least I've stayed with the rules,

'I've created an original dish that looks nice and tastes good.

'The sauce is just the old egg-and-butter routine.

'Beat 2 oz of butter into 2 egg yolks over a low heat

'and pour it over your cabbage!

'And it's good with anything from asparagus to fish.'

The cameraman wants it done again because there was a shadow!

Too bad! I'm now going to be disqualified because of you!

ONLOOKERS APPLAUD

'The winner was Lamb Cortfinbar.

'Well done, Archie Stewart!'

Great

Great stuff.

Great stuff. There

Great stuff. There will be more from Mr Floyd on next week's show.

Now, it is time for everyone here to find out if it is food heaven or

food hell for mark. It could be the mutton, or, the

lovely and delicious whelks and clams.

They are still moving! Yes, they are.

And the lovely pastry to go with it. A nice little pie.

What do you think that they have gone with? I know what they want.

Well, it was 3-3, but Lucy has gone for the fish! Yes! So, let's get

this out of the way. So, the whelk on first. Let's get

them cooking. Are you putting cockels in as well?

We are putting in the whelks and the clams, they are going to go in.

Over there. That is hot. They are going in and the lid on.

Say goodbye! Right. Rick, you can slow down, mate.

Now, we have the flour, salt, in goes the butter, and we mix that

together with water. That is how we make our pastry.

Chris, if you can thinly slice more e -- for me the leeks.

You are a dab hand in the kitchen, have you ever made pistry before?

It is a doddle. Right, Rick? Yes.

Do you use lard? We do, yes. Lard and butter. Half and half.

That is a big shallot. Shallots, garlic. We get that in

there. There are the whelks and the clams cooking nicely. Is it wine or

water in there? It is wine, water in there? It is wine,

actually. Now, we are going to pass this lot

over to Rick and Chris. These guys want to do a lot.

I have never had three chefs cooking for me.

Two, actually. No. No, you have earned your

stripes. The liquor into there. That is the

wine and everything. So, we are going to rest this now?

Yes, and then into the fridge before we roll it.

The idea with rough puff pastry is that you roll it several times. If

you roll it up, fold, please, Rick and roll it again to use it for the

top. In with the cream in the sauce. With everything. That is the

filling for the pie. Over here... Shall we get the rice on? No, that

is for the curry! Calm down, Rick, calm down. Rice in the fish pie,

probably not! You are right. Now, butter, water.

Cabbage. Or rather, brussel tops, straight

These are the tops of the brussel plant, that is all that they are.

To the little ones. There is a little one.

Where are you from? Woost areshire. It is quite West Midlands, but a

little more rounded, we say "are"! You know we've all been on the Good

Food Show. I really like the Birmingham accent.

Apparently it is very reassuring. Yes.

Exactly. Now, the pastry. Thinly slice it

for the -- thinly roll it for the pie. We have our mashed potato here.

So, the whelks are out? Yes. There are the whelks, the clams and

everything else. Are whelks readily available.

can get them from the sea! You can get the whelks and the vinegar from

the beach stalls. You used to get a lot of fish

stalls from the -- outside of the pubs, didn't you? Absolutely.

Now, the filling. I have onions, garlic, the juice of the whelks,

the clams, the chive on the top, the salt and the pepper. In the

leeks. In the pie... Good. Giev me another job.

-- Give me another job. In the pie we add the leeks.

And nowion can top them with the pastry.

This is the brussel tops. We said earlier that the DVD was

out next week, but before everybody goes rushing it is out next week,

is it? It is out on the 2nd. It was 12 years work for the

production. Nobody has ever done it before with the same cast, the same

crew. I have the Arnold Schwarzenegger of

whelks here, just so you know. Are you a fan of whelks, Chris?

There is not much on planet earth that I don't like to eat.

Now, you can do it Rick's way, but you can croup it.

It goes in the oven. You can cook them from the fridge...

Rick, check these out. That is worth a ripple.

Now, as they come out of the oven, take the egg wash over the top.

Thinly, a little bit of egg wash. It make it is shine over the top as

soon as it comes out of the oven. There we go.

I think next time we will keep the drink well away from him! Would

you? Could you? Is it alright? Right, mash.

Oh! Good piping! You don't want to do it like that! This is rustic.

There you go. Right, knife, fork. Dive N

Come on. Come on, guys.

There is whelks in there, remember. There is also a lot of mashed

potato everywhere! I'll get a knife and a fork for you guys.

I know you don't like leeks, but I think is a Christmassy sort of pie?

James, the mash is amazing -- maizing.

To go with this, Peter has chosen a Gruner Veltliner 2010. �7 .4 4 from

Sainsbury's. -- �7.99.

It is really delicious. Thank you very much.

Look forward to seeing you again. Don't forget, the Harry Potter DVD

is out next week, if you want something to do over the holidays,

19-odd hours. Well that's all from us today on

Saturday Kitchen. Thanks to Rick Stein, Chris Evans and Mark

Williams. Cheers to Peter Richards for the wine choices and to our