28/01/2012 Saturday Kitchen

Good morning. The waiting's over, it's time for your 90-minute fix of

fantastic food from some of the world's best chefs. This is

Saturday Kitchen Live. Welcome to the show. Cooking with me in the

studio are two top chefs. First, the man who cooked that

unforgettable fish course at the Queen's birthday banquet. From the

award-winning London restaurant, Odette's. It's Bryn WIlliams. Next

to him is a man who may not have cooked for the Queen but he did

once make Peking duck for Tina Turner. It's the brilliant, Ken Hom.

Good morning to you both. Bryn, what is on the menu today? I am

doing salmon with curried mussels. It is with a light spice.

Mussels, all the vegetables, a perfect winter warmer.

Cooked in? Six to seven minutes. Ken, you take a little longer, but

a masterclass with two techniques. What is it? It is a great Chinese

New Year dish, it is roast crispy pork belly with egg fried rice.

A lot of people want to know how to make it. There is a certain

technique to go with it? You will learn it today.

And cold rice today. It will taste delicious.

So two delicious sounding dishes on the menu and we've got our

brilliant line up of foodie films from the BBC archive too. Today

there's helpings of Rick Stein, Celebrity Masterchef and the main

man, Mr Keith Floyd. Now, our special guest was part of the

biggest girl band of all time, the Spice Girls. She's since gone on to

present her own weekly radio show and now even has her own clothing

range. Welcome to Saturday Kitchen, it's the incredibly versatile and

brilliant, Emma Bunton. Great to have you on the show! That was very

nice. Thank you! Your agent wrote that! Thank you very much! It must

be difficult to go on, to make a success of other things when you

have done something like that? incredible. It was such a big thing,

the Spice Girls, but it is nice to do my own stuff now. To still be

creative with the clothing range and my radio show it is on today,

4.00pm to 7.00pm. It is brilliant to be on Heart, we play fun tunes.

I love it The radio frightens me to bits. It

is the one thing I never wanted to Does it? How can it frighten you,

you don't have to wear make-up, you put your slouchy clothes on.

Now, food today, you could be eating food heaven or food hell. It

is based on your favourite ingredients and night mire

ingredient. Food heaven? I love pasta. I don't get to eat it as

much as I like. It is heavy on the carbohydrates, but I love it. I

would eat it every day. So pasta, lobster.

I thought that you were going to say spaghetti hoops there!

quite. Lobster I love. All types of shellfish, but lobster is special.

There is one you don't like in terms of fish, what is it? There is,

it is monkfish. It is too meaty. I love textures, so I love, but not

monkfish. It is too heavy.

In terms of texture it is beefy. It is similar to lobster.

No. I'm not having it! Please, don't let me have it.

So, food heaven, I will use the lobster in another of your

favourite ingredients, ravioli and prawns.

The lobster is cooked with a mxied with prawns, cream and basil, you

have to have this. It is made with lobster shells, samphire and

tomatos. Or Emma could be facing fell,

monkfish. It is marinated with lime, chilli and garlic. Roasted on the

bone and served with a pea and herb guacamole and a spicy jalapeno

salsa on the side. How do you make that look nice?

That looks OK! I will try my best. I do it for are a living! You have

to wait until the end of the show to see which one Emma gets. Let's

meet the studio guests, we have Ashley and who do you have with

you? My housemate Joanna. You are a cook as well? I used to

be a chef, and my dad was a chef. Joanna, is she good in the kitchen?

We have to call her the chef. I am not allowed to be the head chef.

I'm the sous chef, but yes, she is. If you have questions fire away and

you get to help decide what Emma is eating at the end of the show if

you would like to join us on the If you get on the show we are

asking if Emma should get food heaven or food hell so, start

thinking it will be lobster, won't it? I hope so.

Right, first cooking is the pride of Wales himself. What a useless

accent. It is Bryn Williams. So, on the menu is what? Salmon

with curried mussels. We need to get a move on. So, we can cook this

get a move on. So, we can cook this in realtime if we can get a move on.

So, let's chop the vegetables. What I will do is take the salmon.

I will tut it down to make it thinner to cook in realtime. If you

have prepared everything in advance like we have here, you can cook

dishs in advance, very, very quickly in realtime, you don't have

to prepare and cook all day. So a nice warm frying pan.

So small diced vegetables but not too small? Yes.

So, we have seasoned the salmon and scored the skin. That keep it is

crispy and flat. That fish will take... How long do we have? Seven

minutes! OK, that will take seven minutes.

So, the fish is in. The next thing to do is cook the

mussels. It is important with the mussels if we have mussels that are

open, you should not use them. So these are all... The best way to

tell that is wash them. If they are closed, that means they

are I live. That is what you want. -- they are alive.

That is what you want. Now, this little bit, the dish you

are creating now, the sauce to go with it is inspired by your time at

LaGavroche? Yes, I was lucky enough to work for the brothers there.

This is a dish we had on the menu. Although it was more of a soup. We

changed it at Odette's to more of a gar nirb to use with the salmon.

-- garnish. Working there was amazing. To learn

so much, to see all of the leg asis that they have created. Most of the

chefs in Britain have been through the Roux family in one way or

another. This is what you've been working on,

it is on TV tomorrow night? It is starting tomorrow night. The Good

Food channel. I said my opinion what I think of the Roux family. If

it were not for the Roux brothers we would not have all of these

dishes. We do.

Now, what we do first is add the onions.

Get them coloured off. Again we are lightly seasoning the

vegetables. Just because we are cooking the mussels but keeping the

juice. That is salty to go into the dish. So in it goes with a little

bit of butter for you. Concentrate on this, they will be

watching! I know. They will be phoning you up at well! In with the

onions. The mussels are cooked. The way that we know that is that they

have all opened up. So these are now cooked. All we have to do now

is drain the mussels. Leave them to cool down a little

bit and then literally pick them out from the shell. Obviously we

want to keep the liquid. There is lots of flavour in there. That is

important to keep the liquid. Do you want me to do these, then?

Yes. There is a sink to wash your hands.

Now, a little bit of curry powder. You can put in as much or as little.

For me, I don't like very, very hot currys, but I like a little spice.

If you like it spicy put more in it. That is mild curry powder? Yes if

you are like my dad, you don't put curry powder in it at all. That is

what happens when you are a pharmacy son! So, in with the

vegetables, the potatoes and carrots.

The last time on, you had opened up in Odette's a little private dining

room? We have created a chef's table where you have your own

private chef. So a chef allocated to your table. So having the chef

table experience, but in your own environment. I love that

It is all about seeing how to cook the dinner. Some of the customers

can cook their own souffle. It all depends on how involved you want to

be. We do less work and charge them! It is great thing, but a lot

of people are interested in how things are prepared. The method of

cooking. We have created the room, you can ignore it or get involved.

That is what is great about it. You are cutting these small so that

they all cook the same time? Yes. A lot of people think you are being

chefy, but if you cook them all the same size they cook the same and

you don't have one that is raw and one that is cooked.

So a little bit of wine into the vegetables. We take the juice now.

Again, reducing it, it keep it is nice and -- it keeps it nice and

flavoured. Now I will turn over the salmon. It

is important to reduce the liquid. Don't throw the cream straight in.

It is very important to reduce the liquid.

To ask a question on the show call recipe along with the others at

bbc.co.uk/saturdaykitchen. Now, we have reduced the vegetables

and wine, now in with the double cream. Not too much. It is a

balance of ingredients and flavours. So a little bit of salt to finish

off. It is important now, the mussels

are cooked, we don't want to boil them but heat them up. So add them

into the sauce. Literally turn the heat off. The mussels are cooked.

Add the chopped chives and hopefully... Are you cooking that

in a little bit of butter and olive oil with the salmon? We started off

in olive oil and finish off in butter to keep it moist. If you

start off in burst it will burn instantly. So it is important to

start off in the olive oil and add the butter at the end of the

cooking. The sauce is there.

A little bit of black pepper and a squeeze of lemon juice.

You can serve that as a soup? was served as a soup. We adapted it

so it is a little bit lighter. Did you think that the dish at

Gavroche was good enough, you had to change it? You are getting me

into trouble, aren't you? He is on the phone now! It is important as a

chef to put your own twist on things.

I think that this changes something that you love into something that

is already fantastic and putting a twist on it, you can't go wrong. I

will finish off with a little bit of lemon juice.

Let's turn that off. Now that salmon can be served nice

and pink? Yes. That is my salmon with curried mussels. All in

realtime. realtime.

Easy as that. That is the first time we have had

a ripple of applause. Bring it over here! Right, let's

have a seat. The ladies are salivating! It is so simple.

I get to go first? It is all about preparation, with all of the

ingredients in front of you can do everything. Cooking should be

simple and fun. And keep it simple, potatoes,

celery, carrots. Yes.

And the curry powder works well with the mussels? It gives it

another dimension. It is flavours. I was worried with the curry thing.

I like a curry, but that little touch is lovely. The salmon is

gorgeous. I thought she wasn't going to pass

it? Well, we need wine to go with this. We sent Susie Barrie to

Norfolk this week, so wh did -- so, what did she choose to go with the

salmon? Today, I'm in Thetford, home of Dad's Army. So, let's hit

the High Street and find some wines! Bryn's salmon with curried

mussel is the dish that wine experts love. It is so wine

friendly. Other than choosing a white wine and one with weight and

flavour to cope with the creamy mussels it is up to you what style

of wine to go for. If you are looking for a budget option, then

this Sauvignon Blanc is a good match, but if you are after

something different, why not try Albarino 2010. This is Taste the

Difference Albarino 2010. It is from Spain.

Albarino 2010 is a great variety grape, growned exclusively almost

in the north-west of Spain, a stone's throw from the Atlantic it

produces wines that are made to be drunk with fish and seafood.

It has a lovely roasted lemon note that will compliment the salmon

perfectly. Hymn! There is a hint of spice in

this wine. That will pick up on the subtle curry flavour of the creamy

mussel sauce. It is a wine that leaves a nice tangy aftertaste in

your mouth, just like the lemon and the chives in Bryn's dish. Bryn,

your dish looks and tastes absolutely fantastic. This is just

the wine to drink with it. There you go. Everyone is enjoying

it. You just want to stay until next week? I do, I'm coming every

week. It is fabulous. What do you reckon? It is a great

combination. Fresh, crisp. I really like that Albarino 2010. A

good value choice at under �8. A bargain. Ken? This is good, a new

discovery for me, but it is perfect with the salmon.

There you go. Later on Ken is firing up the wok, what is on the

menu again? Roast crispy pork belly with egg fried rice.

Great and a masterclass in making egg fried rice. Now it is time to

catch up with Rick Stein as he travels around the island on his

seafood odyssey. He is in Thailand my fascination for fishing boats

is tiny prawns and small fish But they eat them, either dried

baskets of huge prawns I saw when You've got to have the prawns in

The best way to eat prawns, whole prawns, in the shell, is on a barbecue.

So get yourself a nice charcoalbarbecue, put a grid on top of it,

and just brush those prawns with a bit of ordinary oil.

Grill them for about two minuteson the first side, then turn them.

You'll see all that lovely blackened shelland that smell of barbecuing seafood,

which, once smelt, enjoyed, neverforgotten. You think of cold beers,of being outdoors, having real fun.

While they're grilling, make up the simplest of Thai dipping sauces,

which appears with all the food here.

Get some fish sauce, add lime juice,

chop up red and green bird's eyechillies very small, they're SO hot!

You mix that all together,take your prawns off the barbecue,

take the shells off in your fingers,

take a great lump of delicious, sweet prawn, you dunk it into that sauce,

and you eat it.

Is there any way better of eating a prawn in this world? I don't think so.

A simple dish like grilled prawns on a barbie.

And when I think of Thai food, it's always chillies, coriander, lemon grass and lime juice.

But in that market, the piles ofdried, candied and pickled fish...

It was like the food equivalent of the Thai alphabet!

Look. What could you do with that?

Look. What could you do with that?

That is strips of raw squid, steeped in chilli and sugar - palm sugar.

Until you try it, you just don't know.

I was a little bit reluctant to try at first, but it's delicious.

And look at this. This is squid,again, steeped in sugar, with chilli, but this time it's cooked.

It just makes the ideal snack for beer. I promise you!

I'm not a sucker for punishment. It's really nice.

But here's the shrimps and I'm going-to ask if I could have half a kilo.

I can't remember what half a kilo...- but this much... I want to buy.

SHE SPEAKS IN THAI Yeah. One of those.

Look at this. This is the driedshrimps that she's just getting us.

And chilli, so it's very hot. It'sthe main ingredient in nam prik plaa, a well-known dipping sauce here.

That this sauce would be served with a big fish called Real Gill.

They deep-fry it and serve itwith boiled rice and nam prik plaa.

Look at these. They're boiled shrimp sweets.

They're absolutely delicious. I'm getting addicted to them.

I'm not so sure about these. What d'you think that is? A squashed shell?

Actually, it's stingray wing.

It's dried, made into thisdelightful shape. It's deep-fried,

served with boiled rice, nam prikplaa. ..I'd better check the shrimps.

There they are. Thank you very much.

Aww, great.

Cheers. Thank you.

'I got this Thai stir-fry this morning in the market - I'm pleased to be out of it.'

Much as I found it terribly interesting, it just got so hot,

all my clothes smell of fish pasteand fish and general market trading.

The girl who cooked this was so nice, and this was her most popular dish.

First, I've pounded some garlicand left the peel on. The skin's on.

Then I've got some prawns.

I've just taken the heads off, cos they've got very soft skins.

I had this squid cut upin the market. They do it for you.

Just stir that round a little bit.

I've also bought some ordinarymushrooms. I asked a Thai what sortthey were, he just said "mushrooms".

You can use button mushrooms. These look like straw mushrooms.

I've cut them up into segments.

Just turn those over a bit...

I love these stir-fries. I'm one of those sort of cooks.

Don't need to worry, just get on with it.

I've got shredded chillies, but they're quite mild. Put a few in.

Have a look at them. You can't buy them in England, but they're close to peppers.

Then the little hot ones.

I'll put quite a lot of those in.

I don't bother about taking any of the seeds out, becausethis is Thailand, this is hot. OK?

Everybody gets used to chillies.

I sort of think that the way to tell-the heat of chillies is like snakes.

The smaller the snake, the hotter the poison.

So just turn those over a bit... And now to add some sauces.

First of all, a good slug of soya sauce - about two tablespoons.

And then some sweet soya sauce.The Indonesians call this "ketchup".

So a little ketchup in there and about a teaspoon of oyster sauce.

It's like gloopy stuff.

And, finally, some fish sauce. That's the Thai fish sauce.

There we are. Nam pla, it's called.

Turn it over for about half a minute.

And then just add some Thai basil.

Now, this is holy basil. I grow this- in my garden in England. It's lovely and fragrant.

It's quite hard to buy in England.

Get yourself some seeds. ..A really good handful of that.

Stir that over. We're nearly there. See how easy it is?

Finally, some pork stock.This was made for me in the market.

It's pork knuckles, coriander root and garlic. A little of that... turn it over

and that is it.

Delicious

Delicious looking

Delicious looking food

Delicious looking food from Rick as always. Now, I will show you a

masterclass, a little skills test to show you how to do a French-

trimmed chicken breast. It is sounding more complicated than it

is, but you have the legs and the breast. We are going to French trim

it. This is just to make it look really, really nice. You remove the

legs. There is no cutting through legs. There is no cutting through

the bone. Remove that part. Turn it over.

Press the leg like that, as you press it, there is a mus le, the

chef's eye. That is the best part of the meat. So you want that. Do

the same on the other side. Again the muscle shows there. You go

around with the knife. This reminds me of when I was at college. Now to

French-trim the chicken breast. Remove the wings.

Not cutting through bones. Then you get your chick and use a larger

knife to cut down one side. Choose whichever side and repeat the

process. Then use the smaller knife again to use this away. You just

cut through. Nice and simple, all the way through. Again, cutting

through no bone. Go as close as you can to the chicken, it will go

through the knuckle there. The chicken breast is removed. The same

with the other side. Then to French-trim it. That looks nice,

but to trip it up so it looks nice, you need to clean the bone up.

You can do it on a rack of lamb. You take the knife and go all the

way around and pull off the meat from the bone like that Oh! I

always wondered how you did that. There you are.

That is trimmed off. If we were at college cos Bryn would not know

that! I left college 17 years ago! Now what they will do, there is a

knuckle. You have to trim that flat. So when you turn it over like that

the bone stands upright. That is how to French-trim a chicken breast.

One of the dishes I will do is with wild mushrooms in a classic Madeira

and wild mushroom sauce. So on with the chicken. A little bit like what

Bryn d did with the oil in there. No burst.

Salt, and pepper and start that cooking.

That is it? Great! Well, there is a little more to it. That is cooked

in the oven for six minutes. So, first, on graipgss on everything,

really. I don't -- first on congratulations, on everything! I

don't know where to start with your career. You started early on. A

little birdie said you auditioned for Bianca in EastEnders? I did.

Months before the Spice Girls. So I had to do the whole, "Ricky." But I

was not as good. I carried on doing auditions then the Spice Girls came

You were the one that replaced somebody that left to go back to

college? Yes, she went back to university.

I bet they are gutted? I do think about her.

No, you don't! I was at college at the time, yeah. I got the audition

saying we have a group but one of the girls is going back to

university. Would you audition. I thought, cool. I was used to going

on auditions a lot. This was different. I knew straight away

when I met the other girls it was crazy.

You had that bond? Straight away. It was really bizarre. I was honest

with the girls. I was only 18. This was my first time away from home,

but it was an amazing experience to meet them all. Crazy.

Nothing could have prepared you for what happened after? Never it

happened so quickly. It was so fast. We travelled the world.

It was a crazy, crazy time. It seems to me that the whole of

the music industry has changed now. Seriously this is what the Spice

Girls achieved, four Brits, number one in 31 different countries, nine

UK number ones, three Christmas number ones and in the year 2000

you had sold 53 million albums? My fans who are so loyal will know

more than me, but yes, I know, isn't it amazing? And then you all

split up and had separate careers at well? Yes, that was lovely as

well. As a group we were successful, but people have allowed us to go

off and do our own things as well. The latest thing as well as the

radio... I do the show on Saturday, 4 to 7.00pm on Heart. I play great

music and have a bit of a laugh. Which is lovely.

And you have a clothing range? have. A children's clothing range

with Argos. It is out now. It's been amazing to create mini clothes

that are still cool and washable. I know you haven't got children, but

washable is important, and inexpensive is very important, but

cool, colourful fun clothes for kids.

The whole family has been involved in it. The whole family. We did

every meeting at home. My son picked colours and Jade is snazzy.

He really helped with the design. He, yes, it has been a family home-

bread thing. I have had great feedback. The mums are loving the

clothes at Argos. So I am happy with that.

Is that something you wanted to do? Always. When I had my first son. He

is five this year, scary. I found it hard to find the skinny anys

with cool T-shirts and hoodies, stuff that they can play around

with but look smart and fun. With girls that are pretty, but they are

still for children. They are still little girls dresses and party

dresses and stuff like that. I found that difficult to find and I

have always wanted to do my own range and here it is. It is out. So

it is really, really brilliant. And best of luck with it. So, to

run through what I have done. The chicken is cooked. We leave that to

rest before we carve it. There are shallots and garlic in there. These

are the mushrooms. These are trompets.

This is the Madeira. A classic simple wild mushroom sauce. Some

stock. Obviously chicken stock. You add that to it. Now, the idea, is

to reduce that down a little bit. Then we add our double cream to it

as well. Just to add to the flavours. A

classic dish. Salt and pepper. If we use the double cream it will not

split. Really? So if you use single cream

it will split? Yes, but also don't use creme fraiche, none of that in

this kitchen. I like full fat cream! Now, that is

about it. The classic way to finish this off is a touch of butter.

Then we mix that together like that as well as all that, this year, if

that was not enough, you had the theatre? Tell me about the Spice

Girls musical? Yes, the Spice Girls musical. It is Judy Kramer and also

Jennifer Saunders is writing it! I'm a huge fan of Jennifer Saunders.

You were in AbFab? I was. The Christmas special and there will be

an Olympics special as well. I was part of AbFab again. It is a little

team. I went for a script meeting there is JaneHorrocks and June

Whitfield. Of course Jennifer Saunders. We could do a little

dance ?! You would love it. A bit of tango? Moving on swiftly.

You are tall! Look at them! Are you serious? Yes, come on. See, look,

we have the stance. Yeah! I have heard about your break-dancing, we

don't want any of that! You ruined my masterclass.

Sorry! They are all laughing in my ear.

Had lots of Twitters saying how delicious you are and that you

should dance! Just eat that! I love it. Thank you! My producer called

me this week to say what is your favourite spice, I told him

coriander, I did not realise it was you on the show! Dive in.

Hmm! That is my favourite thing. Actually, everything is my

favourite thing. Right, what are we cooking for Emma

at the end of the show? Is it food heaven, it could be lobster. It is

cooked, with a mxied with prawns, cream and basil. You have to try

this. It is served with sauce made from the lobster shells or Emma

could face food hell, monkfish. It is marinated with lime, chilli and

garlic and roasted on the bone to keep it moist. Served with pea and

herb guacamole and a spicy jalapeno salsa on the side.

Some of you in the studio get to decide Emma's menu today, Bryn?

monkfish looks lovely, but the lobster looks better.

Ashley? I think I will go for hell. That looks good! This is gorgeous.

Really good. Well done. Thanks! We will have to wait until

the end of the show to see the final result.

Right, it is time for Celebrity MasterChef. It is the end of the

day for either Darren, Linda, Nick and Michelle, first, they have a

classic recipe test. Take a look at So, the classic dish today is a

The first thing your going to do is to stuff and then wrap

that saddle of rabbit.

We're going to place a couple ofkidneys cut in half down the centre.

You've got to concentrate onhow it's going to look at the end.

I'm going to cook it in tinfoil...

so we have crispy baconaround the outside, but the inside is still lovely and moist.

So roll, roll, roll, roll, roll.

And then we make a bonbon.

Does it come out at some stage cos that bacon won't crisp up?

Yes. The oil and the heat inside there somehow or other conducts

enough heat within that foil to make the bacon crispy.

So in total, really, it's about three minutes on the stove

and then into your oven for 15 minutes.

We're going to serve the rabbit on soft polenta.

Corn porridge, basically.

But it's flavoured with garlic and Parmesan cheese

and lots of salt and pepper.

I start off with about 200 ml of water...

and 300 ml of milk.

And to that I'm only going to put in

100 grams of polenta, that's how much it swells up.

Just going to let the polenta cook away for a good 20 minutes.

Whilst my polenta continues to tick over,

the rabbit is now in the oven, it's time for the black cabbage.

Take the cabbage and we remove the stalks.

It needs to cook for a good four to five minutes.

The rabbits now been cooking for 15 minutes.

I'm now going to let it rest for a further five

and let the residual heat continue to cook it.

To finish of the polenta,it is Parmesan cheese, mascarpone,

butter and cream.

Really properly beaten up.

A bit of garlic!

So now, the assembly.

There you are.

Welcome back.

Today we have a classic recipe test for you.

At the end of today,one of you four is going to go home

so you simply have to perform.

One hour, one dish.

Let's cook.

Linda Lusardi's ex-model, actress and a mum.

John, she's got a good touch.

Great mayonnaise, well seasoned, lovely, crispy scampi.You must be pleased with yourself?

Yeah, I am quite.

I don't think I've ever seen you this nervous, Linda.

I don't know what's the matter with me today. I feel like crying.

I want to get it right and I don't want to go home.

Nick, instantly recognised actor from Hollyoaks.

John, he is a very good cook. I think he understands good food.

I can understand why it's selling.

It's nicely seasoned, tang of a bit- of cheese, sweetness of tomato.

It's pretty good.

Are you feeling confident about today?

I'm trying to be calm. I'm hoping it's all under control. I've never cooked with rabbit

or this cabbage or polenta so it's a first on all fronts for me.

35 minutes left.

Michelle, a driven business woman and an entrepreneur.

She is truly driven,but right now in this competition,

she is inconsistent.

I'm so sorry.

Competition got under your skin yet?

I can't believe it's taken over my life, to be honest. Has it?

I can't do my own job at the moment. It's driving me insane. I just...

Darren, Olympiad and a gold medal winner. Let's remember that.

He's a fighter, he's a competitor.

Your scampi, the batter is a really nice coating. All round, not bad.

Is this your sort of food?

Rabbit? Come on!

They're little things that just prance around fields,

I don't eat rabbit.

Just eight minutes left.

HE GASPS

Cold water.

Straight into cold water.

Your last 60 seconds. Please, come on.

Done. Finished. Stop.

Stop.

Today we asked you to cook rabbit wrapped in pancetta

with soft polenta and cabbage.

Nick, we're going to start with yours.

I think your slices of rabbit are too unwieldy, too big

and you've cut them on an angle

which means we've got flappy pancetta.

Your rabbit is cooked really well,

it's still lovely and juicy and moist.

It's a dainty dish, it deserves a little bit of time and effort

just preparing the meat,but, Nick, you've got a good palate.

Michelle.

It looks like a dish that should come out of a restaurant,

the way it's been presented.

Meat is getting a little bit dry, it's not written off,

it's getting a little bit dry.

The texture of your polenta is lovely.

A great looking dish.

Darren.

You can taste when things startedto go wrong when you burnt yourself.

Your rabbit is beautifully cooked, really well seasoned.

Your cabbage is full of water and the polenta,

but I got to say,

considering where you were at 15 minutes in to this

and you did really hurt yourself,I think it's a good job. Thank you.

Linda, your turn.

I don't know why you decided to grate more Parmesan cheese

over the top of your polenta.

but I do like the way you've kept these lovely little rounds.

I like your meat, BUT your polenta needs to be softer

and it needs to have some Parmesan added to it,

The next time we see you...

One of you will be going home. Thanks very much.

You

You can

You can see

celebrities get the -- which of our celebrities gets the boot in 20

minutes. Also, there is Keith Floyd, he is on the Orkney Islands, making

fish in a seafood sauce in the tiniest of kitchens. I hope Ken and

Bryn have HATCHED a plan to get to the top of our leaderboard as OM-

letting them both have another CRACK at the most EGG-citing

culinary contest on British Television.

That's the Saturday kitchen omelette challenge. You'll see all

the EGG-silerating action, live, a the EGG-silerating action, live, a

little later on. I know, I keep telling myself that when I wake up

on Saturday morning. What are we cooking for Emma at the end of the

show? Is it food heaven, lobster or food hell, the monkfish. Ken, the

lobster on the monkfish? Unfortunately, sorry y Emma, I love

you, but it is the monkfish. I'm hurt! Cooking next is a man

responsible for introducing us all to the joys of Chinese cooking. It

is the brilliant Ken Hom. And it is the year of the?

dragon. A very auspicious year. In fact everything is trying to have a

baby this year if you are born in the Year of the Dragon you will be

rich, successful, a real success. Are you? Well, I'm a rat! Moving on,

what is the name of the dish? is a beautiful Chinese New Year

dish. It is a crispy belly pork. You would not do this at home as

people don't have ovens in their kitchens, so you go to a restaurant.

Here you can do it with your ovens. The technique is to put holes in

the skin. This is just a belly much pork?

This is the secret weapon of destruction.

Did you bring that through customs? Yes! I checked it in. I know it

will be on the front pages of all of the tabloids.

You know, "Chinese chef goes amuck" Where did you get that from? It is

from Hong Kong. It is a really fantastic way of getting out

frustrations. We will not mention any names! OK.

It is very, very safe. Very safe?! I will move that over

here! Now the next technique is to bathe the skin in hot water like

this. Just the skin side. What you want

is the secret of the technique is that this will allow the skin to

dry. The best thing to do is to put it in front of a fan in a cool

place. Is that what they do with the

crispy duck? Exactly. The same thing with the Peking duck.

Now, we have to make the spice mixture. We have salt, sugar and

five spice, Sichuan peppercorn that is roasted a little in the wok and

white pepper. You want to take this and grind it up like this in a

mortar and pestle. You want to put this on the other side of the pork

belly. Not on the skin side. The skin side

will be dried. If you put the salt on it, it will draw the moisture.

We had a girl with the hair drier on this morning as it was not dry

enough, but the idea is that the fan dries out the skin? Exactly. So

rub this through like that. We have a lot of spice as traditionally

this is hung, but obviously we are at home you will no have that. A

technique is to put it on a rack technique is to put it on a rack

like this. We put it with the skin side up now.

And what you want to do is rub this all on the sides.

Just where the flesh is, not the skin? Exactly.

How long would you hang it for, Ken? At least eight hours.

Overnight. This is what it looks like when it is dried. Just to show

you. When you touch it should, the skin should be hard.

It feels like parchment. It is very, very dried now.

When you roast it, we will see it in a moment.

Is that goes in the oven as it is? Yes, once it is dried after eight

hours. Now people ask me all the time about fried rice. I mean how

do you do fried rice? What is wrong with the fried rice when they cook

it. The problem is that people don't cook rice. The best way to

cook rice is what I was taught by chef when I was 11 years old.

By the chef when you were 11? Is that your mum? No, it was my uncle.

You put a half a thumb of water over the rice and boil the rice

until the water is gone. You will see the little holes in the surface

of the rice. Turn it down to as low as possible. Cover it tightly and

just let it steam gently for 15 minutes. You will have perfect rice

like this. The secret, this is your NUMASTer class. The secret to fried

rice is to make sure it is cold. In fact you can freeze it.

Once it is cooked, sometimes I throw it into the wok like this.

This is not rinsed beforehand? Years ago people rinsed rice as

they would put a type of powder on it it was to prevent the rats eat

it -- eating it. Well, it says here, talking about

the rat, that the rat is quick- witted, clever, sharp and funny!

Cheers! The snake is insecure, jealous and slightly dangerous! The

rabbit likes to enjoy the home, is compatible with the goat or the pig.

I think that they got that from a different website.

I'm an ox. Stubborn! Hard-working. A leader.

There you go, reliable, protective and a strong companion.

He wrote that bit! Right, what is in there, then? Two eggs, a little

salt and pepper and sesame oil. In the egg. Also a little bit of

purpose here. Now, the secret to cooking this.

This is another masterclass. Always get the wok very hot before you

start. We have vegetable oil. A common mistake is that they use

sesame oil? It ruins it it is too strong. It is better in the egg.

You put the cold rice into the wok. This prevents it from sticking.

People always ask me when I do a demonstration why. It is because

they use hot rice and it gets gumy and sticky. Since the rice is cold

you want to cook it and re-heat it. This char it is a bit as well?

just loved it when my mum used to make it. We fought over this bit.

I love my mother. I loved her dearly, but she would eat the nice

crispy bits and then would say there were no crispy bits. I would

say that I smelled that! So, fry that off together to get a little

bit of colour. Always on a high heat.

Yes. What you want to do is once that is really, really heated

through, that is when you add the egg.

You are on travels again. You are doing something new for us that we

can see in the New Year? Yes, a new serious on BBC Two on China. I'm

doing that with a friend. Ching. We are both going to go

through China and explore foods there so that we can learn

something and share it with the viewers. That will be a really

interesting show. I have a new book and all of these things happening

and doing a thing for prostate cancer and breast cancer, a

marathon. All of those things to keep me out of trouble.

When you are stir-frying the rice, stir it until it is really, really

dry. That is important. Press it down like this to get the heat.

Now I know that this is a favourite of yours.

Yes, you are not getting any of this! That is wonderful.

This has had how long in the oven? Two-and-a-half hours.

You shock it with a high temperature then reduce it down?

Exactly. See thou bubbles up, that is when it is fantastic.

So you can eat the egg fried rice, Ken, I will have this and a bit of

bread and butter. Just hear the crunch. The way it is

cooked, most of the fat is rended off but it is nice and moist. The

skin, that is what the drying does. It allows it to be super crispy.

It sounds good to me. The spring onions at the last

minute? Yes. I will dish this up. Boy, we have

enough for the entire studio. You're joking, aren't you? You're

not sharing that? Right, here we are.

What a wonderful Chinese New Year treat.

It looks good. So while I plate that up, tell us

what the dish is called. That is roast crispy pork belly

with egg fried rice. A classical dish.

A classical dish in the Year of the Dragon. The man's a star! APPLAUSE

Hold on, I didn't get one for my Hold on, I didn't get one for my

bit! Dive in. There you go. I don't know where

you start on that one. That is a great tip for the rice, it must be

cold? Yes. When you cook the rice, cook a big pot and the rest of it

she would throw in the freezer. am so in awe. I am such a foodie

but I just can't cook very well. You can have your chopsticks for as

long as you want. It is going this way! In the meantime let's go back

to Thetford to see what Susie has chosen to go with Ken's cracking

pork. The flavours in Ken's roast pork

belly and egg fried rice are subtle. The most important thing is to find

a wine to off set the richness of the pork and the weight of the rice

without overwhelming the dish. Now, I know that Ken, unlike James is a

fan of rosaway wine. Something like this fresh cherry flavoured rosaway

from Navarra in Spain would be a great option, but I'm in the mood

for a white wine. A great wine with roast pork is Chenin Blanc. Soy am

going to choose another Chenin Blanc Made by another legendary Ken,

Ken Forrester Chenin Blanc 2011. It is known for its appley flavours

and refreshing acid -- acidity, which make it is a perfect match

for the pork belly. That is zesty and fresh.

There is a really mouth water quality about this wine. It is

essential with a soft, fatty meat like pork belly. There is a touch

of oak to give it a spicy note to pick up on the purpose corn and the

spice rub. Although it is a fruity wine, it is not too powerful for

the overall dish. Ken, you have given us your delicious pork belly.

I give you another Ken's delicious Chenin Blanc.

Well, everybody is diving into it. What do you reckon, the same price

as the one before, �7.99? It is interesting. I would never have

thought white wine. I would have gone for a rosaway.

But it works well? Yes. It is a discovery.

Bryn? Yep, both! Right, it is time for more Celebrity MasterChef

action. There is one more chance for our celebrities to impress

Gregg and John. For one of them it is the end of the road, but which

What is your dish, Darren, It's a spicy chicken dish

with a starter of garlic mushroom with Stilton cheese.

Michelle, what are you cooking for us today?

My dishes are very Scottish.

Stornoway black pudding with scallops with a balsamic dressing,

and then my main course will be venison.

25 minutes gone.

Nick, what are you going to cook for us today?

I'm doing pan-fried cod with chorizo and garlic

on a bed of broccoli florets,

and for dessert I'm doing a moist chocolate cake

with vanilla whip cream and a raspberry coulis.

Linda, what are your two courses?

I'm doing a mint pea soup followed by medallions of beef with a pepper sauce.

You've got only seven minutes.

This isn't cooked enough.

Last two minutes.

Time's up. Stop.

Michelle has made a starter of pan-fried scallops

with black pudding, rocket, pancetta, tomato salsa and a balsamic dressing.

I tell you, you were racing at the end,

no wonder - look what you've attempted.

You didn't play safe, you've really gone for it.

It's a really impressive looking dish,

but, by putting so many ingredients together, they're battling with each other,

And it's a real shame, becauseyou've cooked really well, Michelle.

Michelle's main course is roast loin of venison with creamy potatoes,

carrots and spring onions, and a port, cranberry and juniper jus.

The meat is cooked really well, I really like that sauce

that's deep and fruity and wine, and the cranberries,

they give a lovely fruitiness, an even deeper wine flavour.

Spring onion is a little harsh, a little out of place.

Everything else, I think, is delightful.

Darren has made a starter of garlic- mushrooms in melted blue cheese.

It's strong, really strong with that blue cheese

and the almost neutral flavour of a mushroom.

It's the filling for something or it's the sauce for something. OK.

That's not a dish.

Darren's main course is West Indian spicy chicken

served with plantain, rice and peppers.

That chicken is lovely and soft and still juicy,

your rice is absolutely perfect.

I love the plantain with the chicken- and the spiciness of the chicken.

I think the dish is fantastic. (Thank you.)

Nick has pan-fried his fish and served it with chorizo and broccoli.

Crispy skin, translucent flesh but yet falling apart in shards.

That wonderful flavour of that paprika-rich spicy sausage,

little bit of chilli - brilliant, absolutely brilliant.

For dessert, he's made moist chocolate cake

with vanilla whipped cream and raspberry coulis.

I saw the cake come out of the oven the first time

and as you cut in it, it literally oozed out liquid,

it wasn't cooked all the way through. Yeah.

But at least we've got something on a plate.

You've gone for classic flavour combinations,

they are absolutely right.

That tastes great, but the technical side of it is letting you down.

Linda has made a starter of minted pea soup.

I like the combination of mint and pea, I think it's beautiful

and I'm getting the mint beautifully and the sweet pea,

but it's all a little too thin.

Her main course is steak medallions- with a peppercorn sauce

served with new potatoes and cherry tomatoes.

The new potatoes, the steak - really well cooked.

That sauce is delicious. Thank God for that.

It's almost caramel sweet, but with a good whack of pepper in it,

Almost truffle richness goingbeautifully with that piece of beef.

Tough day today, we know thatand now, for us, the toughest bit.

We need to make a decision

because at the end of this one of you is leaving us.

Thanks very much, off you go.

Four celebrities all keen to show us- what they're made of.

Who stays and who goes? Difficult judging job, John, difficult.

Now, Nick.

I thought Nick's fish dish was really good.

The fish was beautifully cooked.

The combination of that spicy sausage and that beautiful fish,

I thought was a really good idea

and chocolate cake and raspberries, vanilla cream - absolute perfect combination.

I think Nick has got a place in the competition.

And the other person I think cooks a fair bit is Linda Lusardi.

I LOVE minted pea soup, I think it's great. Hers was too watery.

The beef dish I thought was a really lovely concept.

For me, that sauce was just fantastic.

I've always thought she's got a decent touch.

I still feel the same about her.There have been strange inventions

Linda and Nick stay.

Now the discussion is between Michelle and Darren. Mm.

Michelle today was the one who pushed herself the most,

I think her starter, she'd cooked everything brilliantly well.

The main course, she made an amazingly good sauce,

really good sauce, and she cooked the venison really well.

But underneath that was this creamy potato.

She put a lot of work into those dishes, John, a lot of work,

but they weren't completely successful.

I think Darren showed a real lack of ambition with that starter.

But that West Indian dish was fantastic.

If Darren stays in this competitionand focuses only on West Indian food,

I will be a happy man.

OK, who's it going to be?

The celebrity leaving the competition is...

..Darren. Sorry, Darren.

The

The celebrities

The celebrities have

The celebrities have to face more tasks on next week's show. Right it

is time to answer some of your foodie questions. Each caller gets

to decide what Emma is eating at the end of the show, if you are not

full enough already! First it is Valerie from the ice of weight. The

home of the best garlic in the world. What would you like to ask

us? I have a celeriac. I don't know how to cook it. You don't have to

cook it. Peel it, slice it as thin as possible. Into match sticks.

Stick it in a bowl with mayonnaise and mustard. You get a great

matching with the vegetable. You don't have to cook it. You can make

it as a soup if you want to cook it or bake it whole. Have it with meat.

The first one I would try it. What would you like to see at the

end of the show? Fen, please. There it is.

-- Food heaven, please. Emma, what is your question for us?

Well my mum has these north Atlantic prawns. I'm the only one

that eats them. I would like a recipe that I can do myself that is

not too spicy. So, how old are you? I'm 126789

OK. 12 years old, not too spicy. I would starve with a little bit of

garlic and a little bit of soy sauce.

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

please. 12 years old! Debbie, good morning.

What is your question for us? have some frozen sea bass. Is it

any different to when it is fresh? Ken? Sea bass? I would steam it the

Chinese way. You can do it in the microwave if you don't have a

steamer. Put cling film over it. Put some soy sauce on it, spring

onion, heat some oil and pour it over. That is heaven.

Bryn? I would roast it. It has a little more water. So roast it.

Kust it roast it with fennel. It is a perfect combination.

There you go, what would you like to see at the end of the show?

think that Emma is such a lovely sweetheart, it is heaven.

There you go, all of the callers are going for heaven. Now it is

time for the omelette challenge. The usual rules apply. The guys are

pretty good. Well, mostly. Now, the clocks are on the screen,

ready? Three, two, one, go! I think that this is again a competition

that is against me. There you go, Ken.

I'm glad you're on my side. That's scrambled eggs. That's not

an omelette. Come on, Ken. Hurry up.

At least I'm not on the bottom. That's scrambled eggs! You call

that an omelette? That is a fried egg! I'm doing it the Thai way.

Is that it? Wait. Almost. I didn't say it was it yet.

Ken, hurry up! Soon! Soon?! I will give you a wok free.

It is still rubbish. This one? Slightly of the

Ken, do you think you have beaten your time? No. No. I'm going down,

down. One minute and 12 seconds, you were

nowhere near. Bryn? I don't think that I did get

it quicker. Hopeless. You need more practise.

Neex week we will get better chefs -- next.

Right, Willema get food heaven or food hell? We will find out after

another classic performance from the brilliant chef, Keith Floyd.

Nowst he is diving off the Orkney Islands today, he is on a boat

working in a kitchen that is the tiniest galley kitchen I have ever

In case anyone from the tax office But what a fabulous place to be -

My diving chums are going to plunge over and raid the sea-bed for lobster and crayfish and ling.

OK, lads! Over the side!

These guys were on holiday diving on wrecks.

Meanwhile, I put ashore on Shapinsay, to thump my tub about- the production of British cheeses -

We don't see enough of real farmhouse British cheese in shops.

So I couldn't resist visiting Minnie Russell,

whose cheese even the locals say is the best on the island.

Minnie, what is this contraption?

We had to put it on to frighten the sparrows away.

They came and pecked the cheese. Naughty sparrows! Can we go in?

Come in. Have a lovely look.

That is one woman's work, from a few cows on a windswept island...

So how old would this one be? Maybe three weeks.

Show me a very young one, perhaps. Well... That one's a bit younger.

It's not dry yet, you understand.

So you'd like to keep it for a week- or so... Yes. Before we sell it.

Can we taste one of these, Minnie? Yes. Which one can we taste?

Well, I've got this one.

Oh, doesn't that look beautiful?

Fabulous. What sort of cows do you have for this? We have about five.

Would you like a bit? Oh, I'd love a bit. Yes, please!

That's not quite as dry as I thought- at first, but never mind.

It's difficult to say... It's very cheesy, very creamy...

It smells and tastes of the sea, which isn't surprising,

considering the wind blows from the sea over the pastures to give the cheese its regional identity.

But back to our intrepid aquanauts,- faithful hounds back from the hunt,- bearing all sorts of gifts!

They pulled up scallops, crayfish, a feast of stuff!

But what I've decided to do in this very tiny space

is to cook a fillet of fresh crayfish.

That is the freshest crayfish you will ever get to taste.

We pop that into some melted butter. Whack the gas up...

We never rehearse these programmes.- You couldn't possibly rehearse in a space this size.

We add a little chopped bacon while- the gas is up at frying speed,

and some little pieces of red pepper, plucked from the mast,

from the window-boxes, or porthole-boxes they grew in...

Let that sizzle around for a moment...

Sometimes we get letters saying, "You don't always explain exactly what you're doing."

It is difficult on a small ship to give precise cookery lessons.

But if I can cook under these conditions, YOU'VE got no problems!

Right. Now, earlier, I made myself some fish stock from some crayfish legs and white wine.

And I need that now. So, Richard, a little close-up, if I may.

And let that sizzle for a few moments, keeping a close eye on it.

And by the magic of television, we'll rejoin that at a later stage.

That's excellent. It's been cooking- for about five or six minutes.

Now, for the stock, I chopped up some onions, added white wine, water and a few crayfish legs,

and simmered it about 45 minutes.

You could use a fish-head instead. We didn't happen to catch any fish.

The crayfish is slightly undercooked, because it is so delicate you mustn't overcook it.

Now we add some leeks, which have been cooked in salted boiling water and chopped fine.

Whack the gas up to maximum now.

This is a good stove, but I'm not familiar with it...

And then we simply take the piece of fish out so it doesn't overcook.

Put it on a plate while we finish off the sauce.

Put this down to minimum again. Help... Oh, difficult. There.

And...a little drop of good Orkney cream.

Check the seasoning, which I will do in a second...

Mmm! That is extremely delicious.

A little bit of pepper...

And...pure extravagance... sorry I'm wobbling, Richard...

I feel a bit sick, actually, Ken. He'll reply one of these days...

I did. Right. There's our sauce. I think that's OK.

Mm! It's a delicious sauce, a delicious fillet of crayfish.

Try and make it a little bit more decorative...

And I'm going to offer this to the captain, to the skipper.

Naturally, the divers who caught it- will have to eat the Scotch broth!

There is a class structure.

We'll call this after the ship - Crayfish Sulair Sgorr.

Mmm! Excellent! Alright, is it? Delicious indeed.

There

There is

There is more

There is more from the brilliant Floyd on next week's show. Right,

now it is time to find out if Emma is facing food heaven or food hell.

Everybody knows that heavyen is lobster. Food hell is monkfish.

What do you think that the guys in the studio have chosen? I don't

know. Two people chose food hell.

Luckily, everybody else didn't. Yeah! So, we have the lobster. We

Yeah! So, we have the lobster. We need to crack on with the sauce.

We need to get the prawns in as well to make the filling for the

ravioli. I have the lobster. I'm going to make a simple sauce autoof

this. So we start off with the -- sauce

out of this. So we start off by chopping it up

and putting the whole thing in the pan.

Really? Yes, so you don't lose the flavour.

So onions, shallots, a little bit of tomato puree.

Paprika. A touch of that for a little bit of spice. Then we have

here brandy. Flame it.

What are you trying to do to me?! And also a little bit of stock.

Then all which do is remove the meat from these claws. You can use,

this is a sauce purely out of all of the shells. So the boys are

making the ravioli here. I am impressed how quickly

everything is done. My other half. I will have you to bits, but he

takes hours! Don't stay, it is not good for the ego.

Well, there are three of us here, but we remove the meat from the

shells. This one's not coming out. Ken, how

are you doing? What was the last time you made

ravioli? About 30 years ago! were saying as Floyd was on that

you did the programme about the same time? I know. It is scary,

isn't it. That was almost 30 years ago too! Now, the whole lot is

thrown in. Then we have our lobster meat here

which we break up. We are going to use the prawn

mixture there. We are making our ravioli and we use the prawns

blended with a touch of double cream, salt and pepper and all we

do with the meat here is to slice this and I will give them a little

piece on each one of the ravioli. So there is a little piece of

lobster meat to place on the top. This lobster will keep for the

centre. So, all the shells are in there.

Then we take the blender and blend the whole thing.

You don't? Really? The whole things goes in and you blend it all?

whole lot. Everything all in. The lid is on. Make sure you use a

glass blend eer for this. You blend it. The whole lot

including the shells. There is so much flavour in lobster and crab

shells. You use the whole lot. I have a horrible feeling that will

explode. Then yes the baby carrots here. We

are going to blanch them. There is no need to peel these.

I don't know why people peel baby carrots. I will serve that with a

touch of samphire. Are you going to get bits of shell

in your teeth? No. Hopefully not. We will pass it through a sieve as

well. A touch of double cream in there.

It just makes the sauce. It looks delicious.

How are the ravioli? It is just like wantons.

Use the fresh samphire. It is sea asparagus. It has a salty

flavour as well. Yes, I like it.

Melt the butter and then all we do with that is take the samphire and

blanch it with the carrots. It really does not take very long.

Bryn you must use samphire in your restaurant a lot? Yes, quite a lot.

The dish we served for the Queen, we used samphire.

Now we take the sauce. It is not quite finished yet.

Then we need butter. Can you do me petals of cherry

tomatos? Yes. So, we throw in the butter and

black pepper and salt. That is your carrots.

You have the nice sam fire, all the colour is kept on there -- samphire.

Would you have gone for heaven? don't get a vote. It was the

lobster fan, Ken, that went for food heaven.

Now all we have to do with this sauce is pass it through a dish.

This dish has fond memories for you? Yes, it has. My other half,

Jade, he cooked ravioli for me on the night we got engaged. So it was

very special. He did really well. He told me it was out of the tin?

He made the pasta and everything. That is what he said to you, he

went to Bryn's restaurant and got it from Bryn.

So, there we have the sauce. That tastes really nice.

Delicious! A touch more black pepper and a little more salt and

then we can start to assemble this We have the ravioli.

There with the prawns blended up with a basil leaf.

We sealed it with egg yolk to make sure that the pasta leaves stick

together. It is amazing. I would not know

where to start. Here we have basil, chervil and pet

unanimouslys of tomatoes for declaration.

And there is the sauce which is purely the flavours and the shells.

That is all the lobster there. And all we do with that is start to

place a few bits of these dotted around. These are the baby carrots.

That is heaven three times over for you, isn't it? And cooked by you

three. Hello! That is about �90 for you! I love this every time.

Now a little more on the top. There you have it.

Lobster ravioli. I can't believe we did that in six-and-a-half minutes.

Can I dig? To go with this we have a fantastic Louis Jadot Les Roches

Blanches Macon-Villages. Again the price is �7.99.

How come your dish gets the best wine? If you haven't guessed that

by now after five years, Ken. What do you reckon to that, then? It is

heaven. So amazing. The lobster shells do make a

massive difference. Jade, if you are watching. You can do this Well

that's all from us today on Saturday Kitchen Live. Again.

Thanks to Bryn Williams, Ken Hom and Emma Bunton. Cheers to Susie

Barrie for the wine choices and to our chef's table guests, Ashley and

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