27/09/2014 Saturday Kitchen

Good morning, we have got TV and culinary royalty in this Judeo

today, this is a rather special Saturday Kitchen Live --in the

studio. Welcome to the show. I better be on

top form today as we have two of the most important people in the food

world in the studio. First, a woman who has been teaching all of us how

to cook over the last 50 years. She is known as the Queen of baking but

is more than that, apparently is an amazing break dancer and can do an

impression of a robot. Possibly. It is the one and only Mary Berry. Next

to her, a man who is not too bad in the kitchen, his restaurant has held

three Michelin stars for an incredible 30 consecutive years,

something a restaurant outside of France has never achieved, it is

Michel Roux Snr. Mary, it is your first time on the show, what will

you be making for us? Kedgeree, smoked haddock and smoked salmon

with a nice twist to it. Is the twist the smoked salmon? There is no

curry powder in it, there are spices in it but having to fish is a bit

different. And a bit of cream and a bit of butter and a man who likes

those, Michel, what is on the menu? Guinea fowl with chanterelle

mushrooms. A classic out of my new book, I have been travelling eight

months all over France. Chanterelles, tarragon. Little

onions as well, a touch of green but not too much. Two dishes to look

forward to and a fantastic line-up of films from the archive, Rick

Stein, the great British menu and the two greedy Italians. Now, if

cooking with Mary Berry and Michel Roux Jr some stressful enough,

interviewing our special guest could push me over the edge. By his

reckoning, he has interviewed over 2,000 people and he pretty much

invented the chat show as we know it today. Welcome Please to Saturday

Kitchen, the other legend, Sir Michael Parkinson. Well, if I am not

nervous, I am now. After doing this show for ten years, I never thought

I would be chatting to you. You shouldn't be nervous, interviewers

make the best interviewees. So, when is Yorkshire going for independence?

I have been thinking about this seriously after what went on in

Scotland and I think we should. Dickie Bird, the Chancellor of the

Exchequer, there are more acres in Yorkshire than there are in the

Bible, it took a Yorkshire man to count them. You are a big foodie as

well, that is why you are here and you like their restaurants. I know

these guys for 50 years, I live just about next door to the Michel Roux

Jr restaurant and Mary Berry, we have done so much television, I met

her 50 years ago in Granada and she gets better looking all the time. I

told him the other day to make a bechamel sauce. I have never... I

had never done one. At the end of the programme, I get to cook food

heaven or food hell for you. It is up to the guys at home to decide.

What is the food heaven? Roast beef and Yorkshire pudding, nice crispy

potatoes and proper gravy, not of the glutinous stuff that sticks to

your ribs. A bit of red cabbage, maybe. Basically, you have made it

already. What about food hell? Turkey, I don't see its purpose in

life. It looks awful and tastes even worse. I hate the ritual of spoiling

Christmas by having to have turkey. There you go, either roast Blue Boar

Turvey, everyone's favourite, the roast beef lunch, the beast is

seasoned, served with red cabbage and fondant potatoes -- the beef.

Served with a rich red wine sauce or gravy and one or two Yorkshire

puddings on the site. Or you could face food hell, a butterfly turkey

breast, filled with herbs, re-sealift and cook it with some

butternut squash and Parmesan and lemon juice. Why waste Joe Tallant

Ahmad? Hopefully, I will have two to the first on. -- white waste your

talent on that. If you have a question to ask anyone in the studio

today, you can call on this number... If you want to put your

questions to us live later on. We will be asking you whether you want

Michael to face food heaven or food hell. Are you hungry? What about

kedgeree? I love kedgeree. You will like it even more cooked by this

person, starting things off this morning is the fabulous Mary Berry.

Welcome back. So, kedgeree, what is different about yours? Well, I have

smoked haddock and smoked salmon, and I have lots of spices and I am

doing it with Basmati Rice, a hint of lemon and a little bit of cayenne

pepper at the end, and coriander, not parsley. And of onions, we will

slice lots of them first of all. I am going to put crispy onions all

across the top when I have finished it and I am going to first of all

cook the fish. Cut that in half. We are going to serve this with boiled

eggs as well, so this is going to go on. How long do you want these four?

Six minutes? That is right, and I'm going to wash the rise I am going to

use. And it is natural smoked haddock? It is, it is not that

bright yellow. I want to chocolate like that and one in little pieces

to go in here. I don't mind, I needed in ?2. I have got that. And

go a bit faster. It is good to wash the rice just to get the extra

starch are fit. So you -- extra starch off it. Just until the water

runs clear. So throw the onions in. Once, I was doing a very early

programme, going into the sink to wash rice with Judith charmers, and

it's it isn't posh like here and there was a bucket underneath and I

talked too long and the bucket filled up and Judith and I walked

and slipped in the studio. Like our previous studio, we had a bucket as

well. In the pan, put the onion that you have chopped... Well, you

haven't, but you are going to. Sorry, finely chopped? And a bit of

oil, just sunflower oil. I know Michel has mentioned his book

already, how many books have you done? I was trying to count them

last night. Well, I suppose about 70. You had the whole night, then.

Can you name them in the right order? I can't, I can't remember

what day of the week it is. What was the first one? It was a Hamlyn all

colour cookbook. Tell us about the latest one, we know you for the

Great British Bake-Off and pastry and that kind of stuff, but this

one... ? It is Mary Berry Cooks The Perfect. So it is things like

kedgeree but with a little twist to it, different fish, a bit more

cream, a little spicy. I think it is special. Onion in the pan, I am

going to add some turmeric. So what got you into cooking in the first

place, what got you started? Being terrible at the school and the only

thing I could do was domestic science and I train, and aren't I

grateful for that training, because it means I know what I am doing.

What was the training? I trained in catering, I dented teaching, I then

did a course in Paris, so I knew what I was up to -- I can did. And I

love it. But the dishes have changed so much, some of the dishes you

first date, they were pretty far out there. Wasn't there one with a udder

in it? I was on an antique programme, with Arthur, and when he

retired after being involved in antique scum he was a flat in

Cheltenham and I asked him if he took all of the antiques and he

said, my wife didn't want to do any dusting -- after he was involved in

antiques, he was in a flat in Cheltenham. Now, I am going to do

the absorption method, cooking its like 12 minutes. But it is important

to wash it in cold water first. Some card on to. So no curry powder but

some turmeric. And a bit of cayenne to pep it up at the end -- and a bit

cardomom in there. You can see as I fork through, every bit is standing

up. And all of those long grains, take out the cinnamon, that is it,

and I am just forking it so it is separate. It takes a few moments to

do that. Then I am going to add the fish, you have taken it out for me.

Where are we with the Great British Bake-Off? The semifinal, very

exciting. Can you turn that heat off? You can do it better than me.

And in the residual heat, that goes in for a couple of minutes, just so

it becomes soft, that is the smoked salmon. It is so exciting at the

moment, the Great British Bake-Off. It is, because it is the reaction

from the public at large. What an amazing think you can't have

imagined that when you first started? I can't, but it is such an

honest programme, it is such fun. Let me tell you, you can tell it is

both haddock, a line down there and the son Mark there -- a thumb mark

there. It is hot, you can take it up, can't you? I don't know about

that. I am going to add in the butter now. This is not hot at all!

Carry on, Mary. I am taking the salmon out. Have you got it on a

board? You didn't drop it, that is good. Just mash that down and once

it is in the water, the smoked salmon, that the haddock was in...

Did I leave some in there? Did you keep this water? No, don't bother.

If you would like to give your questions do either Michel or Mary,

you can call on this number. The call is the standard network rate.

So the fish is going back in, I'm going to season it with a little

salt, it won't take much because of the fish. A lot of pepper, no one

has said it is bad for as yet. Lemon juice, some cayenne to give it a bit

of a lift. And some cream. It can be single cream. And that is your lot

except for the coriander. Now, coriander, not parsley? This is

another change. I like coriander but if you want to put parsley in it,

you just need something green. Some people put peas in it but I think

coriander is lovely. What inspires you even know, about food? Things

have changed so much over the years in terms of food. It inspires me to

look again at recipes, like with this new book, and think what can I

do to make it better? Ingredients change. When I first made something

like this, coriander wasn't about. In the 1960s, nobody had coriander.

And also, you would always do it with haddock, not smoked salmon.

Here go our lovely eggs into it, soft boiled eggs. You can make them

harder if you want to. That was with great speed. That is it. Over there,

I am going to leave you to make it look smart. So cream and butter at

the last minute. You can explain what you have got in here. I have

slow cooked for about half an hour the sliced and you so beautifully

and it is now crispy and it gives a lovely, it gives it a special

feeling. You could have this the supper with friends round in the

kitchen, a lovely thing to do. You are brave, there is a gentleman over

there who is not a great fan of coriander. Well, I might change my

mind. That looks pretty good to me, perfect breakfast and perfect

brunch. What about reheating it? Do the rice ahead and then I would cook

the fish, add it to it and the last ingredients. And you can always do

the eggs ahead but they won't be as soft as that. The name is a kedgeree

of smoked salmon and smoked haddock and coriander and the wonderful

crispy onion on top. Everyone should have it.

follow me, Mary? Have a seat. There you go. Tell me what you think.

follow me, Mary? Have a seat. There you go. Tell me what you

You can cook the eggs longer. Soft boiled is four. It is not over

powering. It's perfect. A nice amount of lemon juice. Oh yes, very

good. OK. We need wine to go with this. Tim Atkin has been out and

about in Oxfordshire. What did he choose to go with Mary's magnificent

kedgeree? I'm in the grounds of St Mary's

Church. There are loads of great wines out there on the high street.

So let's go and find some to share with Mary and Michel's dishes. Mary,

I know that kedgeree is a classic breakfast dish and it maybe a little

soon to start drinking wine with it, but if you're having it later in the

day, I've got brilliant recommendationings. S. If you want

to be off-the-wall, you can try this wine from Hungary. I want a wine

with oak in it to pick up the smokiness of the dish. I've chosen

this Chateau de la Jaubertie. Think of Bergerac. And the grapes are a

mixture. All the wine was fermented in the oak barrels giving the smoky

under tone that I'm after to partner with this dish. Grapefruit, passion

fruit and a herbal under tone. On the palate, there is a tangy,

citrus-like quality that partners the lemon juice and cuts through the

butter and the cream and there is enough weight to partner the texture

of the salmon and the oak works with the smoked salmon and haddock. I

hope you like it! I think they like both over there.

What do you reckon about the wine? At 10.15am, I think it's wonderful!

It tastes like mouth wash at this time of the morning. That's got a

kick to it. It's lovely and that just come mrements it. --

complements it. It's perfect for lunch or brunch. I love the wine. It

is crisp as well and perfect. Nice and cold. Coming up, Michel has a

great recipe using guinea foul. What are you going to make with it? I'm

going to cut it in pieces and seal it and cook with baby onions and

you're going to do most of the work! Tell me about it. It's the story of

my life. You can ask these two a question if you call now:

Standard call charges apply, of course, right, it is time for a trip

out on the water with Mr Rick Stein. He is hunting for herrings.

Once upon a time the herring fishery extended from the north of Scotland

way down to Great Yarmouth and beyond. Sadly, all that has declined

now leaving ports a shadow of their former self. A local fish merchant

remembers how it used to be. For every man that went to sea on

drifters, there was seven men ashore backing him up. The people who built

the boats, the people who made the nets, the people connected in the

industry, the box makers, everybody. And that there is how it used to be.

But if that dock is the one you saw today right, and there is not wub

boat in it. Not one boat in that dock. I mean, for me, it is

heartbreaking. There was 200 smoke houses in Lowestoft. They were thick

with the smell of herrings and kippers. Everyone ate kippers. It

was an era. It was a complete era which unfortunately has disappeared.

Well, I say unfortunately disappeared because the whole thing

has changed, but for me, being in the fishing industry, I think it is

a disaster. Donny and his brother Michael, own

one of the last smokeries in East Anglia and the Colin who does the

smoking wonders if anybody will take over from him. Not even the herrings

are local. They come from Norway or Iceland. It is extraordinary to me

that a product which is so good, which is so skilfully made, should

be in danger of dying out. Why is it that we turn our backs on the really

good things in life in favour of hygienic little fillets, stainless

steel, vacuum packing? It would be great if somebody started a campaign

for real smoked fish. Try one of these. They are hot smoked, aren't

they? They are smoked in the smoke house. Ah, that's good. What do you

think of them? They are great. They're gorgeous. That's just

wonderful. People think of herrings as being over powering or something,

but this is lovely and soft and creamy and the fat content, it is

like eating smoked eel actually. It has the same luxury taste to me.

It's just fantastic. It has a lovely texture. Lowestoft will probably

never see a busy market for herrings again, but huge landings of Plaice.

Just look at the Plaice. And I think people tend to under value it. You

hear people in restaurants saying, "I think I'll have the lemon sole."

Plaice is just as good. I have got this dish which I'm really excited

about it. It just real justice to the plaice. I'm getting the frying

pan really hot and I'm going to add chopped onion. This for a dish of

plaice. I thought of plaice with lots of flavour. I'm going to add

garlic and red chilli as well. Some finely chopped, deseeded chilli. It

is like the coating of those peanuts you get in bars! But much nicer than

that. That's done. I will bring that over here. I will pass it through

that coliander. I will pour that on to this little kitchen paper just to

drain off all that fat. I will empty that into this bowl. I'm adding

sliced spring onions and some pepper. It has got an odd taste. It

is like cloves at the dentist. It numbs the mouth. It is satisfying

because of it. Now just a few flakes of sea salt as well. That's my

coating material all ready. I've filleted and skinned the plaice.

There we are and now we're going to make that batter and drop the

goujons in it. I've got cornflour and salt which I'm going to sifted

into a bowl. I'm adding soda water here and that's all I'm putting in

here just cornflour, salt and soda water and it is ice-cold, the soda

water. Don't ask me what happens with using soda water, but it works

a treat. Just before I drop those goujons I have given them a season.

The batter has got to be cold. The reason for the last minute and the

temperature is you don't want to develop the gluten in the flour

because that makes the batter elastic and what you're looking for

is crispness. I put about four or five pieces in at a tile. They will

only -- time. They will only take a minute each and straight out of that

on to some paper drain the excess oil off. Look how thin the batter

is. You can see the food through the batter. So there we go. There is the

whole batch fried and now just to make up the dish. Just put the

goujons on this to big plate. Sprinkle this savoury, crunchy

onion, spring onion, etcetera all over and turn it in a little bit so

it's everywhere. Just a few drops of lime juice over the top. You don't

want to over do it and a final sprinkling of chopped coriander and

that's it. Plaice is still often overlooked,

but it is a great fish. Something else I want you to try is crayfish.

These are all over the place. They are fantastic. I'm going to create a

lovely sauce and another fish that is under used is called wreck fish.

It is found at the bottom of the ocean with the wrecks.

I love crayfish. Yes, crayfish is fan fastic. They have been --

fantastic. They have been steamed. I'm going to use a sauce using

shallot. That goes into our pan because this is quick. A little bit

of butter. Some tomato puree. That's going to go in there as well. Are

you throwing stuff around, Michael? Already! These are the peeled,

cooked shells. There is so much flavouring when it comes to a sauce.

A little bit of brandy. Just a touch. Throw in fennel. Like that. A

little bit of stock. Some cream and just to make a really quick, simple

dish to go with it. I have got a three-star Michelin chef chirping in

the background. You didn't have to put up with this when you were

interviewing people... I don't know how you do it. We cooked sausages on

the show with Billy Connolly, that was enough. Whose idea was it for

Michael Parkinson to have a chat show? The BBC. Eight shows, summer

relief, thank you very much, goodbye Parky. I left 12 years. That's how

it happened in those days. They invented a show and you got two or

three stations and you got massive figures. There once followed a jump

off in Horse of the Year with Harvey Smith. We had 17.5 million viewers.

You never forget about that. People never forget it. Some of the

interviews you did are talked about now. The best person you interviewed

was Mohamed Ali. He went from contender, champion, to god if you

like and to the man who was in the first stages on the show in 1982 of

the awful illness that overwhelmed him now. It is terribly sad. You see

a life story of a man. The interview process thaw did, the techniques,

now I often find that people are already on the back foot the minute

they walk into an interview stage because you have got the desk there.

You never had that. Just two seats, that's it. A desk puts a huge block

between you and the person you're trying to get to. The nearer you can

get to a person, the more intimate in a sense, the better. What the

first five minutes of the interview are, they are two people who have

never before thinking, "Do I like this guy or this person? Am I going

to enjoy this or not?" Eventually you can see a relaxation and that's

when you start the interview. A sub editor used to say to me the first

three paragraphs, you're fond of. Yes, I would say. He would say take

it away because it starts there. Four minutes in, that's where it

starts engaging. Some say that they don't want to meet the guests before

they start, but... That's right. There is a difference in meeting a

guest and saying, "Hi. How are you?" And then warts and all and what

they're about. It shifts the emphasis and the way they interview

somebody. You meet people you never met before. Some you wish you had

never met before! LAUGHTER

Mention no names! LAUGHTER

From that point of view, that's a fascination of the job basically. It

is not knowing, you can't script an interview. I only ever scripted or

had two interviews scripted, one was Frankie Howard of all people. He

wouldn't come on unless we scripted the interview and it was awful. The

next interview we did it without scripting and it was brilliant and

then we had Ali G and he wanted to script it and it just doesn't work.

It has to be a relaxed flexible. Ten hours I watched on YouTube yesterday

of you doing lots of interviews. Peter Usanof. People like that.

Peter Cook, Billy Connolly, people, Robin Williams. People who go down

the series of gags, but have an ability to make you laugh.

Particularly with Robin Williams, a lot of interviews that you did, you

couldn't even ask a question. It was almost first bit and then they were

off. That's the thing about an interview. If you get a flow going

then you become a traffic cop. You are not an interviewer anymore. You

are a policeman on point duty and the conversation is coming towards

you like that. And you direct them down there. You conduct a kind of a

flow of an interview when it really works very well and the other time

it works really well is when you have people on three in a row, four

in a row, people grouping together when it gels. Your chat show was

unlike any other. Nowadays, they have a film coming out, something

like that, but you picked interesting guests because of the

fact they were interesting. The thing about a chat so is that the

reason people are on TV, it is because it is cheap, they generally

come on to promote something. The trick is to bring on with them

unexpected people, so it is like adding something to a source.

Speaking of sources... I am just going to make a noise, this is all

the shells. It is all up the shells, the phenol, the garlic, the

recipe is on the Internet, that is all you need to know -- phenol.

Women make the best guests in a communal sense. What women do, what

they do in any social event, they chat among themselves and after

awhile, they forget you are, which is wonderful, you can sit there and

have a cigar and away they go. I did Dame Edna, Judi Dench and Sharon

Osbourne, and it was one of the best I had, I got them going and it was

attack Parky whenever you can! It had a relaxed feeling about it and

it was funny. Sometimes you are on edge, like with Ali grams, when you

interviewed him. -- like with Muhammad Ali. If you are

interviewing a man who is six foot seven and 17 stone... My dad asked

me what was wrong with me, and I said what could I do? And he said,

why didn't you thump him?! You are keen boxing fan and cricketer, you

were a cricket fan growing up and what did your dad think when you

said you were going to disappear after the bright lights and become a

journalist Chris Rock because he was a coal miner. He loved the show and

loved all of the film stars -- become a journalist, because he was

a coal miner. He said you have had a good live, you have met all of these

famous people but think on, it is not like playing the -- for

Yorkshire, is it? When I said I wanted to be a chef, my dad said why

don't you get a proper job and play cricket? It is like the Welsh and

rugby. Yorkshire, if you have a boy, he must play county cricket, that is

the aspiration and long may it last. Yorkshire are a great cricket team

and I am proud of them. There you go. That looks fantastic, what is

it? It is fish in a bed of salad, that is all it is! I didn't explain

any of it, it has just got crayfish, fennel, fennel bureau.

That is lovely, I love crayfish. Sir Michael could be facing food

heaven, roast beef, seasoned and seared and served in a hot pan with

fondant potatoes, a rich gravy and Yorkshire puddings. Or food hell,

dreaded Turkey, but applied, filleted with some mushrooms and

herbs, folded and pan-fried with some butternut squash and some

Parmesan and lemon. The studio and viewers will decide, you have to

wait until the end of the show. What do you reckon? It is beautiful.

Crayfish are wonderful, they are available everywhere at the moment,

but the secret is the source, using the shells. One thing he does in his

restaurant, poached lobster, it is amazing. I never look at the

starters, I know it is there. We don't have the budget, you get

crayfish. Right, we have reached the South West heat of the great British

menu, it is time to cook a D-Day inspired menu for the judges. Enjoy

this one. Emily and Josh's menus are full of striking similarities which

will be up for direct comparison by the judges. They are well into

cooking their starters and are both doing their own takes on a popular

wartime stable, tinned luncheon meat. I am just serving a nice

enamel played with it, so it is easy to eat. So now it is not just

similar ingredients, the same plates. First up is Josh, with his

rations on the home front, a modern spin on what I'm eating, deep-fried

fritters with chilled pea soup. -- wartime eating. Today, the guest

judge is 94-year-old wartime veteran Ken sturdy, one of the heroes who

landed in Normandy on D-Day. Welcome to Great British Menu. Lovely to see

you. Pleased to meet you. I can't believe you were actually at the

D-Day landings. 70 years back, it is hard for me to imagine as well but I

was there, I landed on D-Day. It is a real pleasure to have you here.

What we are looking for is the best food from the south-west, that

should really celebrate what you achieved, great food for great

people. Very good. Josh fills jars with his pickled

vegetables and sherry pickling liquor. He adds home-made butter and

tens to his boards. Next, chilled pea soup topped with pork crackling

and pancetta. Deep-fried pigs head fritters and his wartime ration box

presentation, along with new enamel serving plates.

Goodness. I'm looking forward to this. Me to. Do you think the story

will come across? I think so, I think it does.

In Normandy years ago. -- this is nothing like way encountered. Are

you happy? I think the pig's head could have been crispier. This is a

lovely contrast of flavour. I think pea soup should be warm and this is

cold but otherwise it is delicious. Does it add up to a dish or a series

of bytes? What matters is how it tastes and it is perfect. What is

special about Brawn or pea soup? It is pub food.

Luncheon meat. -- returning contender Emily is up next with her

take on luncheon meat. She tops her luncheon meat with pickle and pieces

of prawn crackling. Potato bread and butter go on her plates and,

finally, toffee crab apples. Brawn in the can. In the armed

forces, all plates were tinned plates, you didn't have fine bone

china, so to serve it on a tin plate, that is perfect. That is a

toffee crab apples, isn't that beautiful? How can you not love a

toffee apple? It is lovely. A lovely pork scratching. This potato bread

is as good a potato bread as I have ever had, it is delicious. I agree

with you. That first cause, rather like old Navy biscuits. This bread

is delicious. She has absolutely delivered with this bread.

Next, it is the fish course, which was Josh's lowest and Emily's

highest scoring dish up the week. It is the battle of the beaches and

Josh is up with scene, a har marsh to the Allied invasion of Europe,

featuring grilled brill, muscles, cauliflower puree and seaweed

sauce. He started with waves cauliflower puree, followed by brill

grilled in seaweed butter, intended to represent a Normandy landing

craft. Then pickled cauliflower and sea vegetables. Do you think they

will see a painting? I want them to see a beach. Next, cockles and

shrimp in seaweed butter sauce and finally mussel jelly and breaded

muscles. Do you think you are telling a story? I have the map

there, the sound coming in, the crashing waves.

That is beautiful. I doff my hat to this one. And nice fat piece of

brill. This is lovely. It is good but I don't see it as gastronomic.

You could not put this dish down at a banquet, it is just not good

enough. Emily's fish course is up next, she is also paying homage to

the Normandy landings with another beach scene, featuring grilled

scallops, smoked cockle broth, morels and seaweed. Fired up, she

grid also scallops before finishing them in the oven and then fills up

World War II reproduction flasks with the broth. Next, see Greens,

shells and braised morels go into mess tins. Sper big white you are

five minutes late. -- five minutes late? Josh helps out, filling tins

with dehydrated seaweed seasoning. Thank you. Ken, this mess tin should

make you feel at home. Yes, very nostalgic, excellent idea. A nice

smoky smell. It gets of the sea going in there. This is one of the

biggest scallops I have ever seen in this country. A real sense of

sweetness and meeting us. I like the cleanness and the freshness. I hope

they get the seasoning and the seaweed. A little snuffbox. It is

rough cut seaweed tobacco but when you put it in the broth, it boosts

the favour of -- the flavour of the broth. This is a fantastic dish, I

could easily see it at the banquet. It has hit the button.

So Emily is well ahead at this stage but you can see if Josh can make a

daring recovery with his main course and dessert in 20 minutes. Still to

come this morning, Antonio Carluccio and Gennaro are eating their way

around Italy. They are near the city of Turin, visiting a Chinese farm

and they head back to cook pork village with ginger. So with two

all-time greats taking on the omelette challenge, we should be on

for a cracking culinary clash of the Titans, but I am looking for some

eggs-ellent omelettes, but if we get something I can eat, I shell be

happy. Michael Parkinson will be facing his food heaven, roast beef,

or food hell, take with butternut squash. You can see what he ends up

with at the end of the show. It is time for more cooking and it is none

other than Michel Roux. Great to have you back on celebrating 30

years of a 3 star Michelin, just got announced on Thursday. The most

successful restaurant outside of France. My son has been holding the

fort for the last ten years, they have all been doing very well. Tell

us what you are cooking. Guinea fowl, cooked with white wine from

Alsace, and chanterelles. You want me to get on, I am going to blanch

this properly. I am going to start cooking... I will leave you the veg.

You have the baby onions and you can clean the mushrooms. They don't need

much cleaning. I'm going to... So the baby onions go in there. 30

years at the Waterside. Yes, 32 years and we are opening another

restaurant at the end of October. I would like to see a lot of people

coming. We have got over 100 people. The first Roux scholar will be busy.

He is very busy. What are you going with the guinea foul? I'm just

sealing it and I'm going to put it in the oven for 10 or 15 minutes.

You don't want the meat to be dry. Here we are. A lot of the guinea

foul is farmed now? You can get it in the market. We had it from France

as well. I never put pepper in the sauce before I cook the meat.

Lovely. I have got the broccoli on. The onions are cooking with butter

as well. Can Can I just say about Michel? I

remember him arriving in 1970. I lived a few doors down from the pub.

When he came, there was an acceptance of what they were going

to do. There was a wonderful letter in the local paper when it was

announced that the Roux brothers were moving in, there was a letter

that said, "What can the French teach us about cooking?" Everything.

What brought you to the UK in the first place? I took the wrong

turning! LAUGHTER No, no, we came because we

thought there was quite a bit to do here. Albert was working in the UK.

We went out a few times. London was pretty poor as far as restaurants

were concerned. We thought that's it. It maybe the chance of our

lives. Here we are. Lovely, look at that. Mushrooms. Excellent. We are

doing extremely well. The onions are chopped on there? Lovely. Excellent.

The cream. The chicken stock. Wine as well. I'm going to put chicken

stock and then the cream last. Now, riesling you've put in there as

well? Yes, lovely wine. I'm going to use that too. The broccoli I'm just

going to blanch. Only three minutes. Here we are. Michel, is there one

thing that you can put your finger on which would explain how you have

hung on to three as far as for 30 years? You need to have people

around you, it is teamwork. Running around behind you?

LAUGHTER Yes. You would not have been able to do

30 years. You're talking a lot and you're talking beautifully well.

Thank you. I'm just saying. That's constant pressure. It is what we

call just wanting to get the best for your client. The attention to

detail and it consistency. It is difficult to pinpoint. Consistency

is the key, don't you think? I think it is everything, yes. A lot of

people can have one or two stars, but getting three stars and keeping

them for 30 years, that is not a piece of cake.

Everybody looks at Michelin stars for the food as well, but the

service is equally as important? I put fing near the sauce normally.

Michel, is he a good sous chef? He is a very good cook. I love his

food. A bit rich. Mine's a bit rich? Not you. My brother. I thought he

was going on about me. No, your cooking is perfect. I'm going to

stop there. I would have had that as a retone or something like that. We

have got all the veg. You can explain what I've been doing? The

onions have been cooked for ten minutes and the mushrooms has been

sauteed just for the water to get out. I'm going to put this in this

pan over here. It is a question of playing with pan. We're going to go

with the meat and the veg. You haven't talked about my new book.

Sorry, I haven't had time. You're a bit slow, aren't you? It is

something you have been working on for eight months? I have been

travelling in France from the south to the north, the east and the west

and I have got 120 recipes which I've got from the easiest res Seppi

to the most difficult. The photographs are beautiful. They are

all done on location in my house. In north of France with my chef. It is

a bit different to Barnsley, isn't it? Look at the Chanterelles. Aren't

they lovely? Have you got a big spoon? We did have one. I know we

had one. We can't trust people these days. So your onions go in. Where

would this be from in France? Al zaz.

It is a lovely taste the it is not strong taste. I'm going to let the

sauce reduce for another minute or 30 seconds. That's better. Look at

that. I don't even have to ask for it. It is steaming up my glasses.

Cooking on television, I remember being a student at a college and I

see you and your brother cooking on television. All the French classics.

It was at home. That was 25 years ago. It is amazing, isn't it? We

were bouncy at that time. My brother was bouncy. He is not really bouncy

now, but he is doing very well in the kitchen. But this is another

classic of yours and particularly you mentioned your mother. There is

plenty of dishes in my book which are cooking with mother dishes. If

you want to come with me to Vietnam next week, I'm going to my

restaurant. It is open two years and going strongly. What's the name of

this dish? It is guinea foul cooked with riesling and Chanterelle

mushrooms. Thank you. Right, we'll pass it over. I'm

asaouling you can drink this -- assuming you can drink this with it.

Yes. Dive into that one, guys. You just cut the guinea foul up into

eight or something like that? You cook it in the oven for 200, but the

recipe is all there. Happy with that? I love the way you left the

skin on and it is a beautiful brown. Well, you have got to brown the skin

or the skin is not pleasant. I love that kind of dish on a Sunday at

home, in the middle of the table. You have got everything, the meat

and the veg and the sauce. It is not bad. It could do with a little bit

of work, but it is not bad! Tim Atkin has been to Witney in

Oxfordshire, what did he choose to go with Michel's dish? I'm off

before he hits me! Michel, you have included some white

wine in your guinea foul recipe. If I was the literal minded I would

choose a riesling. Because of the Chanterelle and the cream, I want to

choose something with more texture. The first would be this Pinot

Grigio. The wine is the 2013 Hilltop Pinot Grigio Kiralyleanyka,. I had

to practise that a few times! I reckon this is one of the best dry

white wines in the country for under five quid.

It allows you to enjoy the flavours. It is floral and musky with pear and

spice. On the palate, there is a herbal note which complements the

tarragon, the bay and the butter and the shallots. At 11% alcohol, there

is more than enough concentration for the guinea foul and the

Chanterelle at the heart of the dish. Cheers! What do you think? I

like it. Pinot Grigio Is lovely. I can't pronounce it. Pinot Grigio

Kiralyleanyka 66666666666. Time for the main course and both

chefs have chosen rabbit. Emily is up first with her tribute

to the British countryside during wartime. Don't wam back

empty-handed. -- don't come back empty-handed. It is presented

alongside baby vegetables and edible black soil. Emily defries her

pressed rabbit belly before frying her rabbit bangers and then she

starts her allotment scene. She adds baked baby turnips, carrots and

potatoes. Then her rabbit leg, bangers and belly and new slice of

black pudding on the side. Served a jug of rabbit sauce and a scattering

of snails. Thank you. Ah. On the left-hand side you have

the rabbit you would use to supplement your vegetables which you

would grow in your garden. Rabbit is a dry meat and that sauce is just

ideal. I think the sauce overwhelms the rabbit. It has been overwater

bathed. The sausage has the heart and the kidneys worked through it

and the black pudding is good. I took off the turnip tops as well and

I got lovely kale instead. I think the kale is brilliant with it. Very

yummy turnips. I'm not overwhelmed with it. It is good cooking, but

does it really deliver on the brief? Just.

Next up is Josh, with his rabid main course. It has put the pressure on

me to do well again. A reproduction of a Normandy soldier's helmet, with

rabid dumplings, rabid broth and dumplings inspired by his man --

rabbit dumplings and rabbit broth. He slices his stuffed rabbit saddle

and removes them from their crust. He puts vegetables and broth into

the helmets, supported by sandbags. I am glad I am not a waiter. It

needs to go in front of them. Shall I give it a bit of a test? Good

lord, very good. I love the theatrical presentation, it is very

clever. Happy? Happy with the rabbit. The maggots are really

strong. They are delicious. -- the fact dumplings. The roasted carrots

are delicious. I love this dish. It is a smart, clever, lovely idea. The

sandbags to me was a genius touch, it brings back a picture of

Normandy, as it was. Do you still have a picture of your Nan? She is

there, waiting for dessert. Finally, it is dessert that once

again, Emily and Josh are both paying tribute to World War II, with

the same theme. This time it is celebratory street parties and Emily

is up first. This is the first St party of the day. Indeed, it is all

in the cooking now. It is a sophisticated spin on jelly, cake

and ice cream, with cubes BlackBerry Jerry, blackberry and brioche lardy

cake and at blackberry ripple sorbet. She started with blackberry

gel, source and blackberries. The lardy cake goes on a mini cake

stand. Happy with them? I am. She pipes her blackberry mousse and

finally adds blackberry buttermilk sorbet, garnished with remembrance

two wheels. -- tweales. I think this looks great. Enchanting, for a lardy

cake, astonishingly light. I like the lardy cake more than I thought I

would but I think it is their market. You are such a snob, I

couldn't disagree more. If you have a starchy lardy cake and you need

good custard or ice cream. The sorbet is lovely but it is like

nothing in your mouth. I agree, it needs a much bolder statements to

accompany it. A number of ingredients looking for a home. The

end of the warp me was in a field hospital in the Netherlands, so I

heard of street parties but I never witnessed them -- the end of the

war. Let's hope we can make up for it. This makes up for it.

Last up is Josh's street party, a hugely ambitious fleet consisting of

five separate deserts, inspired by his Nan's memories of the day. With

the clock ticking, it is time for him to bring together his elaborate

stage, starting with Victoria sponges filled with burger mart

cream and followed by spiced rice pudding with tweales, fruit cons

topped with rhubarb and gooseberries, his Nan's favourite,

jam and beef dripping sandwiches and, finally, a pot of tea. Please

don't drop it! Street party. It is party time! My

reaction is to applaud, I think, it is great. I have had better Victoria

sponges. Could have cooked the rice pudding a bit more, but I was happy

with it. The other disappointing thing is the rice pudding, it is

stored. The sandwich is delicious, it is unusual. It is the grease of

beef dripping. I rather like the jelly. I think it is completely

style over content. To dream up a street party and presented on the

table as it is here is quite remarkable. -- present it.

Well, well commission, chefs, has it been a tough week? -- welcome.

Totally exhausting. You have cooked great dishes but you want to know

who is going through to the finals. So, I will tell you. That... Our

winner is... MLE. Seriously? Well done, that is amazing.

Right, time to answer some of your questions, each caller will help

decide what Michael will be eating at the end of the show. Before we

get onto the callers, hundreds of people have been asking why their

cakes don't rise, can you answer the hundreds of phone calls up our

system? All in one go! Choose a good recipe correct something like

Victoria sandwich, make quite sure that you read through the recipe

before you start, use the right ingredients and put them in the

right sized tin. For a 4 egg quantity, eight inch, 20 centimetres

sandwich tin, two of them. Now you know. Over to first corner. Kay from

Sheffield, are you there? I am. What is your question? I have some

amazing home-made sausages and I was looking for some ideas either for

brunch or for dinner. I have made your Yorkshire pudding recipe which

is brilliant, and I don't know if I could just add them in there to make

toad in the hole or any other suggestions? Sausages, give us a

recipe? I love home-made sausages. I would do toad in the hole, the

secret is to get the fat heart, put the sausages in and cook them one

side, turn them over so the brown side is on top and put them into

this very hot and, and the batter, usual wonderful Yorkshire pudding,

if you like. What about the sausages? I would seal them quickly

in an oven proof dish, a few onions, cook gently, a touch of cream and a

dash of wine, and cook it, reduce it. With mashed potato. That is to

recipes! Double value. And food heaven food hell? Heaven, please.

And the lives from West Yorkshire, your question? Mary, I want to know

about this cons, I can never get them to rise, they always look like

biscuits. -- about scones. It is like baking Question Time. Make sure

the mixture is quite wet and you need extra baking powder as well as

self raising flour but if it is wet and sticking to your hands, give it

some needing and cut it in rounds and make them fairly deep before you

start. Do you turn them over? I don't, put them on the tray almost

touching, they all support each other, give them a glaze and put

them in the oven, depending on size, for about ten minutes. A very hot

oven. Is that what you do? Good, that is lucky. Food heaven or hell?

It has to be heaven. Rachel, what is your question? It is another baking

one, I want to know how to make the perfect Moran, because I never get

them to work. You both have a recipe for a no rancour. Whisk the egg

Whites, but use a mixture, until they look like clouds, on faster

speed, and then add the sugar until it gets stiffer and stiffer and that

is it. Michelle, you have made meringues on the show before --

Michel. I make them the same way as you but I use egg Whites, so I

separate my ex two or three days before I make my meringue because

the egg white will hold better and then when I cook them can I put a

thermometer inside the oven as well to make sure it is not too hot, not

too cold, 90 to 105 Fahrenheit. What I say can work and I think you will

get maybe 100%. I can see people checking all of the dates for the

old ones! Would you like to see heaven or hell? In Yorkshire, food

heaven, please. Right, it is time for the armoured

challenge, guys, get to your positions. Paul Rankin is in the

middle, 17.5 seconds. I think these guys will be pretty quick. Mary,

have you been practising? No. You liar, you have balanced the budget.

That is just getting ready. No pressure, three, two, one, though.

-- though. You know he wrote a book on eggs? He

did and he is very good at it. I don't have any pepper and salt, by

the way. I don't either, it is too late. Thank you.

Has he done his already? I don't believe in rushing an omelette. My

grandchildren love omelettes for their tea. Of the slow you go, the

less time I have at the end of the show. At the show. A bit of colour

on that. The truthful. Do you really want to be to be truthful? It is the

first time I have had an omelette I can eat for the last eight weeks.

You will be able to eat Michelin star three in a minute. You need

some seasoning. Look at this, he gave me this evening at the last

minute. Right, this one... It still needs a bit of work! Mary... I know

I am slow. Do you think you beat Paul Rankin? No, I think I am right

down on the floor. You are not far-off, 52 points 86, next to

Wolfgang Puck. I think I am in my normal range, 32-35. Maybe 36. You

are quicker than 30 seconds. You did it in 27.48. You are definitely

getting quicker. So two omelettes I could taste. Will Michael heaven? It

is looking good so far. Or the food hell, turkey with butternut squash.

They will make their choices while the catch-up with the too greedy

Italians, Antonia Carluccio and Contaldo, looking at the influence

other cuisines have on Italian cooking. They start looking for

inspiration at a local food market. Enjoy this one.

Not only the best German dishes, but French cooking too has made its way

into Italian cuisine. We were ruled by the French for more than 800

years. They left a legacy everywhere in the region's capital, Turin. It

is there in the language, the wide boulevards and the architecture.

This is a market in the heart of Turin. As a treat, my mother would

take me by train to Turin and we would come to this market. But we

have been away from Italy for a long time. This market is changing. When

I was a small boy, I remember people from the south of Italy but nobody

from abroad. Now there are Africans, Eastern European and Chinese. Not

surprising, today, immigrants make up more than 14% of Turin's

population. And there is loads of stuff here even I don't recognise.

But these wonderful new vegetables are not popular with everyone.

Several Italian cities have banned ethnic restaurants or take aways

from opening inside the city walls. We have come to see a Chinese farm

just outside Turin. That is Linda. Come sta, Linda? She is the

translator. Can you speak Chinese? I can always try. Tell me how to say

good morning in Chinese. SHE TRANSLATES

As always, Gennaro and I are hungry, what a perfect place to be.

It is not yellow, but it is white. You can see the milk, still. It

tastes of flowers. Tasted. I will tasted as well. This

wonderful farm has so much to offer, but it may not be here for long.

Right-wing politicians are threatening to close it down. We

have a lot here. Who is going to carry it? You me? We're carrying it

together. You know what, leave it. I carry much better than you! You're

stronger. It was always you. What do you mean, always my task. We believe

the Italian culture is strong enough. To prove it, I'm going to

use a ginger from the Chinese farm to spice up one of my favourite

Italian dishes. What are you cooking? I'm going to

cook this fantastic pork which is cooked with ginger. You need a

little help. You know what, do me a favour? I'm going to have some olive

oil and some pancetta or bacon. You have pancetta inside. You seal the

pancetta in the same way you flavour as well the oil which is inside. And

then you move it. You don't want it to burn the pancetta. The smell is

wonderful. Do you want to do me a favour? Yes. Can you peel this

carrot for me? I have a fantastic fillet of pork which I'm going to

season it properly. Make sure that everything goes in well. And then

get the pork inside. You seal it properly. Really nice. This is the

best part of it. I will add a couple of cloves of garlic. I will just

crush them a little bit. Four tablespoons of honey and then the

ginger. A few slices of ginger. Fantastic. Then the pancetta goes

inside. It helps the flavour. And then after that, pork and rosemary

and then you have a little bit of stock which is enough. And what

stock is it? It can be any kind of stock. This particular one, it is

vegetable stockment you can have chicken stock. Beef stock. Please

yourself and then you have a carrot which Antonio cut. We have shallots.

Cut them this half. And then parsnips work so well.

Unfortunately, do you know what, in Italy we call them white carrots.

Why not use the fantastic pumpkins? Cook the vegetables. Remove the

vegetables. Cook the pork. Before you serve it, put the vek tables

inside. -- vegetables inside. You mean everything together? Yes. Come

on. My goodness. I will go to my bench and eat a pear! And this is

simple, quick, Italian food. One of these days, I don't know what I'm

going to do! The pear tastes wonderful. Yes, thank you.

One-and-a-half hours, and it's ready. I'm going to remove it. All

the vegetables. You see, Antonio, is just like a baby. As soon as he

wakes up, I have to start to feed him. It is nice and white inside. It

is very hot. You can see see how thick this is. Put this on top.

Antonio? Finally. Finally. I think you have been asleep for nearly an

hour. That's good! For one hour I was liberated of you. That's

wonderful! I'm impressed. It's very good. Well

done. I only have to say, "Well done."

Will Michael be facing food heaven or food hell? You have good fillet

of beef lined up. Red cabbage and nice sauce or fondant potatoes or

food hell that is big lump, turkey. A big lump. Stuffed with mushrooms

and breadcrumbs. It was 5-0, these guys wanted roast beef and Yorkshire

pudding. Move the turkey out of the way, please people. I'm going to

pass these on and do the Yorkshire puddings. Eight eggs and a pint of

milk. Eight eggs, eight ounces of flour and a pint of milk. Take the

chopped potatoes and put them in butter and stock for this one. I'm

going to get the beef on as well. The cabbage on for that one. The

beef we'll just season like that. A bit of salt and a bit of pepper over

the top. We finish with Mary soon and you haven't started We're nearly

there! I'll quickly wash my hands and get

that started. Watching the show last week she said, "He doesn't half use

a lot of butter." That wasn't me. I just use a little bit more than

normal: I'm going to cook my Yorkshire puddings in dripping. Now

the French are invading the UK and are bringing duck fat with them.

He's ignoring us anyway. Eight eggs is a lot. Eight eggs, eight ounces

of flour and a pint of milk. I love that red cabbage. Braced red cabbage

and we brace it with red wine. A little bit of red currant jelly.

That will give it a lovely shine, won't it? A little bit of sherry

vinegar and spice, cloves, cinnamon, brown sugar and then a good bit more

red wine as well. If you think that's bad wait until the end of the

beef because there is more going in here as well. Out of all the people

that you interviewed and all the people I was watching yesterday, one

group that I find sort of fascinating particularly to

interview on here because I have only done 400 interviews on this

show, I find comedians actually difficult to interview? You can't

interview them. You can only lead them on. Crank them up. Crank them

up? Absolutely. You crank the handle and away they go and you just hope

they are on form. I watched an interview you did with Tommy Cooper,

one guy that hardly never interviewed, but there were moments

in there that were surreal. : He came on with evening dress and he

walked on the show and he had the suit, but a pair of chicken legs on.

LAUGHTER If you were approached by a man you

had never seen before with chicken legs, I couldn't stop laughing. They

want to wrong foot you so they have a situation they can exploit and

that's when they get to work. I'm going to put the beef in here and

the potatoes are already on. You have stock and butter and garlic,

fresh thyme. These are fondant potatoes and cook these for 30 or 40

minutes. We need to seal this off with a little bit of butter. And

then we have got our Yorkshire puddings, eight eggs, eight ounces

of flour and a pint of milk and make it the day before. I know these lot

have been tweaking my recipe. Mary, can you peel me the carrot, please.

Why do you make it the night before? You need to allow the mixture to

rest and pour it into the moulds. The oven is set quite high. I can

tell Mary is not agreeing with me. This is my old granny's recipe.

Stick it in the oven and close the oven door. Leave it for 30 minutes.

After 10 minutes, open the oven door slightly and it let's the steam out

and turn the oven down after 20 minutes and cook them for another 20

minutes. The beef is cooking over here. Here we are. Salt in the

braced red cabbage. Now, the Frenchman's going to cook this

slightly more well done than he would like! Yes. They like raw meat.

You like your beef well done? Not too well done. I don't like it to be

red in the middle. You don't like it how the French like it, with a pulse

still! I'm coming, chef. I'm coming. We've

got our Yorkshire puddings. These potatoes, literally you just stick

them in and you can cover them over if you want, but they seal up

nicely. They are looking nice. If you can slice the beef. I will do

that. I will get a plate. I'm dancing like Fred Astaire here!

I was reading about you. The one person you wanted to interview, but

never got the chance was Frank Sinatra. One of my greatest heroes.

The greatest singer of the 20th century and a great big star. Got to

meet him once, but I never got him on the show. He didn't need it. A

huge, huge star. The interviewer said, "This is Michael Parkinson." I

went to Sinatra and said, "Thank you for inviting me." He said, "Thank

you, David." But he would have been the one. You have got a big

appetite. That's all for you. A bit of sauce over the top. Are you

calling it sauce or gravy? It is gravy. Yorkshire is gravy, isn't z

isn't it? -- isn't it? You don't have it in Yorkshire.

What does the future hold for Sir Michael Parkinson now then? A long

lie down after this! LAUGHTER

I have enjoyed it so much. It has been wonderful. This is my idea of

heaven actually. Is it? I like chefs. They work hard and they're

bright and they get to bed late and are up early the next morning. No,

but having a restaurant, people take things for granted. I see how hard

they work. That's all for today on Saturday Kitchen Live. Remember all

the recipes are on our website. Don't forget tomorrow, we're back at

10am with Best Bites and we're at the same time next week. Have a

great week.