28/06/2014 Saturday Kitchen

Good morning! Let's turn up the heat and get cooking, this is Saturday

Kitchen Live! Welcome to the show. There is a very glamorous line-up of

guests with me. First, the sisters, creating a buzz in the culinary

world with their brand of healthy eating. But unlike many diets, it

encourages you to use butter and fat. I told you it was good for you.

That is Melissa and Jasmine Hemsley. Next to them is one of the best

owner of restaurateurs in the planet.

There are 29 of them, they are all over the place, including the

two-Michelin starred Spago in Beverly Hills, and Cut at 45 Park

Lane. It is the incredible Wolfgang Puck. Girls you are firing away.

What are you making? I am making beef ragu and courgetti. That is

spaghetti served with courgettes. Served raw? That is it.

Jasmine? I am making flower power pizza with almonds and buckwheat.

With a Margarita topping. Sounds good.

Wolfgang, you are a fan of pizza but you are making steak? An Sichuan

steak with Asian slaw. With the salads from the farmer's market

here. It will be tasty and delicious.

And candy cashew nuts on the top? You are right.

So some great dishes to look forward to and we've got our line-up

of fantastic foodie films from the BBC's archive as well.

There are servings from Rick Stein, Celebrity Masterchef and the

Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio.

Now, our special guest is not normally seen inside a TV studio.

She's usually somewhere in the wilds of Britain reporting

on rural life as part of the BBC's Countryfile team.

Shes left her wellies at home and come to join us instead.

Welcome to Saturday Kitchen, Ellie Harrison.

Morning! We have seen you all over the place on the farms, in lots of

areas. Do you get time to cook at home? We are only two days a week on

Countryfile. So relaxed. Easy-peasy. You should not have said that! I

know! I cook a little at home but nothing fancy.

Where is the fascination with wildlife? I started off in a rural

setting. I lived on a little house at the end of a track in the middle

of the valley. So watching the hunts going on, the foxes and the wildlife

around us. I started going out with a guy who had links in stim ban way

and very charismatic, engaging with animals. So very romantic.

And what about the food, food heaven, what is it going to be? It

is British. It is strawberries. Fruit in this country is some of the

best. The best in the world! Absolutely. When you get the right

seasons it is bang on. We had some in Gloucester, they were fabulous.

And the tennis is on, they always taste great.

That's right. And the dreaded Fell? Fennel. Never

got on board with the aniseed flavour.

There is something you don't like with the fennel? It is bivalves.

Clams, oyster, mussels. Well, I have chosen scallops but

there is fennel as well. So there we go.

And what about the food, food heaven, what is it going to be? It

is British. It is strawberries. Fruit in this country is some of the

best. The best in the world! Absolutely. When you get the right

seasons it is bang on. We had some in Gloucester, they were fabulous.

And the tennis is on, they always taste great.

the dreaded Fell? Fennel. Never got on board with the aniseed

flavour. There is something you don't like

with the fennel? It is bivalves. Clams, oyster, mussels.

Well, I have chosen scallops but there is fennel as well.

So there we go. That's

So it's either strawberries or scallops.

For food heaven, I?ve got something perfect for eating in front of the

tennis this weekend, a strawberry filled Victoria Sponge cake.

First I?ll make a classic Victoria sponge with eggs, butter,

sugar and flour then fill it with whipped cream and

a freshly made strawberry compote. The cake is topped with more berries

dipped in caramel and finished with a dusting of icing sugar.

Or Ellie could be having her food hell, scallops.

The scallops are opened and the roe removed.

The meat is put back in the shell with a sauce made from fennel, white

wine, cream and loads of herbs. The shell is sealed with pastry and

baked until the scallops are cooked! You'll have to wait until the end

of the show to find out which one she gets.

And if you'd like the chance to ask a question to

any of our chefs today then call: A few of you will be able to put

a question to us, live, a little later on.

And if I do get to speak to you I'll also be asking

if you want Ellie to face either food heaven or food hell.

Now, what we have Melissa and Jasmine Hemsley, so what are we

cooking here? We are making the flower power pizza.

You are doing that, Jasmine. Melissa, you are chopping? James you

can help me here. We have onions, garlic. We love meat. We have minced

beef and chicken livers. That is a traditional part of the ragu. The

amazing thing about the ragu is that with the flavours of the mixed spice

and the tomato puree and the garlic, you will not taste it. So for people

funny funny about the livers, you will not taste it.

Where does your love of food come from, Jasmine? It is home cooking

with mum. We didn't ever eat out. Mum just made frugal St Andrews,

lamb stews, lots of eggs. She cooked us some Filipino food. As we grew up

and moved away, the fast food came into our lives, we realised that we

were missing home food. So now we have a big following on that.

This is not diet cooking as we know it? No! We concentrate on everything

that is nutrient-densed. So meat and veg is the focus.

What are you making there? I am making the spaghetti. This is not

the heavy spaghetti that we know, that is a comfort food that leaves

you tired. This is about energy. So courgettes are amazing at this time

of year. They are in season, cheap, tasty and it takes two seconds to

make this. This is for a better version of your

self-. I am sprirallizing these! I thought about that this morning when

I had a Twix at 6.00am! Well this is amazing. You can fool people with

this taste. You can peel it also, if you don't

have this spiralliser. You guys have a book out this

weeked. It has been hugely successful.

You and Jamie Oliver are swapping places from week-to-week! Tell us

what you do in the book snow. Well, before the book we were primarily

private cooks. We cannot mention them because of the line of work

that we are in. They are from the film industry, music industry, TV

and we cook for families as well. You know you have done well when

they extend it to the families and you realise that this is more a way

of life rather than a diet for looking good on the camera. They

told us to write a book to pass on everything we learned to pass on to

their families. So, this is the ragu and now the

pizza? This is our buckwheat. With the almond. We cook the base first.

You have to get this really thin. You have added egg whites in this?

Yes. Normally we keep the egg whole, as the yolk is nutritious but we

will stick that into a smoothie, or throw it into the ragu.

Eggs in a smoothie? Yes! Quality eggs. A good quality egg tastes like

vanilla. My grandmother brought me up on eggs

and beer! It put me to sleep each night! What is next? I have added in

the minced meat, the liver, the or Ghana and the mixed spice. That was

a trick adopted by us by an Italian family. This love this. It has all

of the flavour and so much more nourishment. You feel like you can

take on the world with this food. Is this your first book? Yes. We

have been blogging. What? Blogging! Blogging? ! I want

to show you this. That is left over, you can use that as a crudit!

Really? ! Now I have... Do you think that will catch on in Beverly Hills?

! Now, I have the tomatoes and the wine going in. This is our secret

weapon. This is what we call bone broth or you may call it chicken

stock. It is home-made. It is really simple and cheap to make. One of the

most nourishing things you can do for yourself. Obviously lots of

recipes call for stock for flavour. But this is also incredibly

nourishing. Really soothing and delicious.

It has all of the nutrients from the bones, the minerals go into the

broth. That is why we have chicken soup for the soul. That is why they

eat it when they are ill. It is easy, nourishing food.

Tell us about the pizza base? We have cooked the base now. We are

going to add some tomatoes, mozzarella and sprinkle it with

chillies. You can cook this first and later

top on your favourite toppings. So going in the hot oven for two to

three minutes. If you would remember, you can call

us on this number: Jazmin, is there other ingredients in there? --

Jasmine. What cheese did you use? Buffalo

mozzarella. Look at this. Everyone likes this it

is amazing. We make noodles out of carrots. Anything you can spiralise

we do. I think in America they call these

zoodles. I like that! So are you going to

cook them? No, they are delicious. The heat from the sauce will warm

them through. Throughout the UK you are

travelling, blogging and bits and pieces, on the book tour and doing

the festivals. Where can people see you next? The next one is in

Cornwall. Are you doing that? No! I did not get the invite for that one.

When is that? That is the end of July. Doing a live demo in the field

with wellies on. . Not sure what we are cooking

there. Is that like Glastonbury but food?

Yes. That is far too trendy for me.

I am going to move this to one side. We are going to lift this off. So,

how long did you cook this for? As with most soups and stews, the

longer you can leave it the better. But it is great after 45 minutes. We

are all about everyday cooking and food in a hurry. You can make a

massive batch and then you can freeze it, reheat it, it is ready

for you in five minutes. We also try to sneak in lots of

vegetables. So in the end I grate in lots of carrots. That adds a

sweetness. Not in the beginning? No, in the

end. It keep it is fresh. And the pizza, you have to cook the

base beforehand? Yes, because of the vegetables, it needs cooking first.

Do you turn it? Yes. Ten minutes on each side. As long as it is nice and

firm. The rest is about heating up the topping.

Where do you prepare all of this food for the people? To their houses

and we have a kitchen in south-west London. So, yes, a big stainless

steel box! OK, I am going to grab the pizza. We have cooked it on the

pis jar stone. -- pizza stone.

Then some basil and lots of olive oil. Extra Virgin olive oil keeps

the goodness. We don't cook with it but save it

for the dressings and the dips. Finished with parsley and parmesan

cheese? Yes. I like some Parmesan and chilli flakes on my pizza, too.

I am peculiar about my pizza and I know what I want! Tell us what these

dishes are. You have ultra nourishing ragu with chicken livers

and carrots. On a bed of courgettini spaghetti. Flower power pizza made

with cauliflower, buckwheat and almonds, and a simple margarita on

top. Jamie Oliver, move over, because you will be number one by

lunchtime! Right, you take that and I will take

this. Hungry. Time to eat! Some salt on the top as well. You do realise

Wolfgang is the master of pizzas. We chose our menu before thinking about

that. I don't know if you want a knife and fork? Dive in. We forgot

the parsley for his personal pizza. Chilli flakes. Is that all right?

Yes. This egret is that you have to slice cut it so you don't get

massive long pieces. -- the secret. Have you ever had raw courgette like

that? Lovely. And the ragu is fabulous. How long do you cook it

for? Two ours is ideal. Make a big batch and dive in. Peter Richards

has been soaking up the atmosphere at Wimbledon so let's see if he tore

himself away from the court to choose some wine to go with this

fantastic feast. The Wimbledon tennis championships

are wrong and I am on Murray Mound soaking up the atmosphere. -- are

on. Let's go and catch some action. While I leave everyone to the

strawberries and cream, let's take a refreshment break to find some

fantastic wine to go with the dishes today. Two fabulous cooks, two

flavoursome dishes. The challenge is to find one wine to keep everybody

happy. There is a definite Italian theme going on so it makes sense to

start there. Because that gorgeous flower power pizza is not only

wholesome but also delicate, you could get away with a richer style

of wine but it works just as well with a juicy, like style of red

wine, with a summary field. We need a good red wine for the altogether

richer beef ragu. This is a really good shout but I have got something

similar but different and altogether delicious and wonderfully spritely

and summary. It is the Bardollino 2013. Bardollino is grown on the

shores of Lake Garda in northern Italy, so it makes sense that this

is fresh, juicy, like cherries. It can be served lightly chilled which

makes it ideal for summer drinking. When you first taste this, you might

think it is quite light and frivolous, but like all good Italian

red wines, it needs to be drunk with food to come into its own. That is

exactly what happened here. With the pizza it is delicate enough not to

overwhelm the elegant flavours and textures of the cauliflower and

mozzarella and tomato. It is also soft enough to cope with the heat of

the chilli flakes. For the ragu, it has enough structure to cope with

the richness and it really refreshes the palate between mouthfuls. There

is an odd pepper flavour in the mix. Melissa and Jasmine, thank you for

these tasty, original takes on classic dishes and here is a great

value Italian red wine full of the joys of summer to enjoy with them.

We are certainly diving in here. What do you think? Very lovely. My

sad juicy. Like as well. And quite spicy. -- nice and juicy. Light as

well. To me it tasted a little bit Mexican. We have something coming up

for the barbecue this weekend. Asian steak salad with lots of spices and

healthy greens from the farmers right outside of London. You can ask

any of the chefs a question if you call us on this number. Standard

call charges apply of course. First we look back into the fishy past of

Rick Stein. In this series from a while ago he is eating his way

through the incredible seafood that live along our coastlines. He starts

on the open water fishing for Black Sea bream.

I thought we weren't going to catch anything. Fishing out from Padstow

is mackerel, pollock, pollock, mackerel. Never anything else.

everything's different. We caught these fantastic black bream.

bream, John Dory - all those fish you associate with bouillabaisse.

It's great quality. It's great eating fish,

and rare. I just feel so lucky. We've caught so many today.

It was just by chance last night they said, "Come out fishing."

Every time I go fishing I think, "Why don't I do this more often?"

I'm going to take this up, take a few lessons

from Henry, and keep at it. Now to cook them.

First, a big pan on the stove. In goes loads of seaweed.

A bit of water in there. First one of these bream,

then another. They're about a pound

and a half, great for one portion. Lid on the top. Leave those to cook

for about six minutes. I think then has a particular

aptitude for fish, particularly Mediterranean fishlike sea bass and

sea bream. I have added some wine to sharpen it up a little bit and some

Pernod to reinforce the fennel flavour. Let it soften, add salt and

black pepper, reduce it down until the fennel is really soft, and then

pour it into a liquidiser. I am just going to add one egg yolk and make

the hollandaise sauce. I am also going to pur?e the final to give it

lots of body and then add the melted butter. -- pur?e the fennel. I first

had this in Versailles, miles from the seaside. You must take the

scales and fins off the fish otherwise disaster. To finish this

source, get some finely chopped fennel herb. I don't think the tops

of the bulb work. Just chopped very finely and folded into that fluffy

source. Gosh, I love that smell. It is so exciting. Such a simple idea

and so effective. They are cooked and the skin is parted on the top so

you can see the texture with a white and brown outer layer of flesh.

Let's get them onto a serving plate like that. Look at them. A nice

dollop of sauce and summer fennel to set it off. I would like to taste

that now. It works very well together. Really good flavour.

Somewhere between an oily fish like a macro and a completely non- oily

fish like cod. It combines the best of post. -- the best of both. One of

those underrated fish that we find everywhere. In South Wales, they are

very famous for their cockles. The cockle gatherers used little forks

and just rake them up. As I watched the bent figures scraping away at

the sand, looking for the jewels on a freezing March morning, I could

not stop myself thinking about where they would be sold. Well, they go to

Holland and they are put in little tins and the tins are sent to Spain,

where they use them for paella. But it is not just cockles that you find

here. When the tide goes out, and it goes out a very long way, you find

seaweed. What they call laver. They boil it for ages in ribbons and

serve it up. It is known locally as Welsh caviar. So now to taste the

laver. I am told it is best hot from the cauldron like this and still in

the leaf form, not minced. It smells and tastes of the beach. It smells

like a called rent of boiling shrimps to me. -- a part. I think

cockle and laver vol-au-vents in holiday source would combine them

perfectly. Cook their cockles in a hot pan and let them open in their

own juices, which will take three minutes. No more. Don't overcook

them. Now the vol-au-vent. You can buy cases pre-bake but they are so

easy to make yourself. By the pastry and then cut out little discs and

make late shapes with a smaller pastry cutter. Brush them with egg

yolk and straight into the oven. It is puff pastry of course. Now to

make the hollandaise sauce. Just a small amount, one egg yolk and lemon

juice over boiling water. Whisk it hard to make a voluminous fluffy

custard. Now you add clarified butter, whisk it in and then add the

cockles and finally the laver. Folded all in very gently to avoid

losing any value in that lovely hollandaise. The vol-au-vents should

be baked by now. They cook for about ten minutes. Lift off the lives very

carefully and scoop out the centre with a teaspoon so that you can fill

them with as much cockle, laver and hollandaise as possible. I suppose

it is blowing my own trumpet a bit, but I thought of this dish with the

cockles and the laver on that lovely expanse of beach and seaweed and I

thought it would be nice to have four of them in a local pub with a

pint of Welsh bitter. That is regional food.

Who doesn't love a vol-au-vent? Me! Rick Stein has been celebrating

great British fish and I am championing the food that is around

at the moment. I am going to use the garlic that Susy Atkins picked last

week. I am going to use elephant garlic to make garlic butter from

scratch and I am going to use full fat cream. This is a great way to

use up any cream that you have got in the fridge that is going out of

date. Stick it into the machine like that. I have done this with a very

old machine. You remember the wooden ones with the panel? To make your

own but are you just stick it in the machine and leave it now. --

butter. Some of the best garlic in the UK comes from the Isle of Wight,

of course. Stronger flavour if it is smaller or not? It changes. This is

the elephant. I think it is the type of garlic. This one is from Dorset.

All over the South coast it is warmer, so garlic. I am going to

cook this to soften it up. You stick it in tinfoil. So easy. That is

whipped cream now. Just keep it going. It will drop down a gear as

it gets thicker and thicker. Then it will split and separate. Keep it

turning until it fully separate and then it is ready for butter. Stick

it in a hot oven, 200 degrees, 20 minutes, and you end up with it nice

and soft. I have got one over here. Open it up so it is lovely and soft.

Just trim the base. So, Ellie, are you busy at the

moment? Countryfile is going from strength to strength? Yes, it is

busy. It catching up with you. 25 years! This year is John's year, he

has been on telly for 40 years! You get lots of enjoyment out of it?

There is. There is always something going on. It used to be an aing

programme but now it is anything involving the country side, the

village, the towns. I remember it as I worked on a farm.

It used to be more of the farming? Watch out! James, don't forget the

cream in the mixer! That is looking good! Look, you just pass this...

There you go. You can use this buttermilk to make

the best panacotta. Or to marinade your chicken in it.

It will tenderise your meat. And cupcakes too! All right! All

right! Who is making this? Who is cooking? We have enough chefs on

this show! You are taking the glory after I have made it.

Stick that in there with the garlic and add parsley and that is it done.

I remember watching Countryfile for the weather, when I was at home on

the farm. But it is not just that you are doing, you are travelling

all over the place? We are doing a series called Secret Britain with

Adam, a farmer, who is a buddy of mine. It is hard to imagine that

there are secret places left but there are. Places that are under

ground or stories not told. So you have to go under ground!

There are! I will come with you the next time. I would love that.

I read there was a secret beach, is that right? There is.

It will not be a secret anymore, is it? Well, we have been getting ideas

from people who watch Countryfile but some of them don't want to elus.

I also have a series coming out in the autumn about the wild or fans.

Yes, you get some far-flung shows? Yes, they do get a bit far-flung.

With this one we went to Australia. We were looking at marsupials, so,

woman bats, Wallabies, how they are. You don't get that on Countryfile?

Not many! This is how the orphans are left alone and how they are

rehabilitated. It can take two years. It is generally done in

people's homes, generally by women. They are very dedicated.

Pow, the garlic has become nice and soft having been in the oven. It is

in the butter now with the parsley. This is the ying and the Yang part

of the show. You have the healthy table there.

Slter on the butter. We are all about the butter! There we go. And

the great thing about making your own butter like this, it freezes.

You can make this and pop it in the freezer. And all manner of different

flavours can go with this. Anchovies. Save a little for my

steak over there. I will.

Then we transfer the whole lot into the oven to melt it.

So we stick that in there. We will all eat that! I thought we

would serve it with a little bit of this.

This is the best Spanish ham, patanegra.

This is bred on acorns. They do something, in the UK we have

a place called the New Forest, that has the acorn trees, they send the

pigs out to forage for the acorns. You have this amazing ham. This is

the Spanish variety. Can I get a piece, too? What are we? Chopped

liver over here! It is coming! So, when can we see you next on

Countryfile, where are you going next? Last night we were doing a

programme on Swansea football ground. When it closed down half of

it became allotments for the local community. There are lots of

different communities there. Bangladeshi, lots of different

people, they ended up meeting neighbours that they would never

have done otherwise. And so they get together, on World Cup night they

did a World Cup curry. All sorts of things. The locations change

everyweek. We can be anywhere in the country. Next week in the Cotswolds.

Well, fantastic. And long may it continue! Before the garlic is dry

like that, you can use the stalks of this. With the fresh garlic, use

these. You can chop it up. They are quite intense.

I think that they are called scapes. We take the garlic bread... Lovely.

Now you can lift this up on to the board.

Look at that, no calories spared. We take the ham and put it on the

top. Use Parma ham, any ham you can get.

If you can buy it in the shops this is called patanegro ham.

It smells amazing. All for me? ! Yep! Ellie, you are so

lucky. It is so easy to use. You can keep

that, press it out, season it with salt, you don't need it here because

you have the ham. That is lovely.

So what will I be cooking for Ellie at the end of the show?

It could be her food heaven, strawberries. I'll make

a simple compote from fresh strawberries and use it

to fill a classic Victoria sponge along with plenty of whipped cream.

The cake is topped with more fruit dipped in caramel and a dusting

of icing sugar. Or Ellie could be facing food hell,

scallops. The scallops are opened and

the meat put back in the shell along with a sauce made from fennel, white

wine, cream and loads of herbs. They're sealed with

pastry then baked. Some of our viewers and the chefs

in the studio get to decide Ellie's fate today.

But you'll have to wait until the end of the show to see

the final result. First though, it's time to catch up

with the four remaining Celebrity Masterchef hopefuls.

They're back at Masterchef HQ this week

and face another elimination round. This time it involves making

their own pastry tarts. I see disaster looming!

Enjoy this one. Good to see you back here in the

MasterChef kitchen. We want you to make two tarts and an ice-cream!

Here are a wonderful set of ingredients. Please come up, have a

look and be inspired. The ingredients include a range of

fruits and berries. Nuts, wines and liquors, and spices and essences.

They have also been given a recipe for short crust pastry and a basic

ice-cream. Time to get down to business. I hope

you planned well. At the end of this, one of you will be leaving the

competition. Ladies and gentlemen, two-and-a-half

hours, let's cook! Toast too dry. Janet has read the recipe for her

short crust pastry incorrectly. Only putting one egg in it. Now she has

had to go back and put in another egg.

Les doubled up the pastry recipe but not the butter. He could not

understand why it was not coming together. It was very short crust. I

had to do it again. I think are I have time. I am trying not to panic.

No, I'm not panicking. I'm fine. 30 minutes have gone, you have two

hours left. Sweet things are really your thing? I love desserts. Until

this competition, Iate them but did not cook them.

Can you do us something amazing? I am doing a chocolate and a

strawberry tart with a simple lemon and lime tart. Adding the citrus

flavours and hoping it works. What about the ice-cream? I have not

made ice-cream. So not being too adventurous, so loading it with

vanilla. Have you ever made a lemon tart before? No. I have never made

any of these tarts before. I have never made ice-cream before! Ade,

what are you making for us? An am tart. Apple puree with calve dos.

And also going back to what we were doing in the last challenge and

making a version of what I made. The mango mousse to put inside the tart.

What with? Strawberries on top. What is your ice-cream? Cinnamon and

honey! Way! Nice! So you are not scared of the round? I am basically

having to beat one of these three. I am looking at Brian. How is it

going, Brian? ! Calm! Janet has gone quiet, so she must be in trouble!

She has gone quiet. It is the first time in the competition. You are

absolutely right. Ade is chirpy and confident. I love the idea of a

mango mousse inside the tart with strawberries. I like the idea of

apples and the calve dos. But it will be the finish. The clean lines,

the glaze. Everything has to be soft. Everything has to be right.

Now, do we think that cinnamon ice-cream goes with ice-cream and

strawberries? I don't know. It may be a little too much.

You seem a little more stressed than usual? I am juggling a lot of things

at once. I have never made ice-cream. I have to make two

different tarts. I have not made the filling for one of them yet.

What are the tarts? One tart is a fruit tart. There is a glaze on the

bottom. The other is a treacle tart that I will put pineapple into it.

So, the ice-cream? Toasted hazelnuts and brown bread.

Yum. Do the pineapples going on to the tart on into the tart? They are

mashed in. How do you bring elegance to the tart? To a treacle tart, you

are doing that funny face, Gregg. It is rough and tough it is elegant in

its own way. The fruit tart is for you. It is a shameless piece of

crowd-pleasing it is like window dressing.

You are under a bit of pressure. Are you worried about going out? I don't

want to go out. I don't want a final with no women in it. It would be

shocking. I would not have just let me down but 51% of the UK down,

women! Janet, love you, love your tarts! Thank you! Right, where has

me golden syrup gone? So, treacle tart from Janet and tart with

pineapple. It could work. As long as it is soft and not

chunky. What are you making for us? A

treacle tart. Right. And one with a cream filling.

What is going on top? A mixture of fruit.

What ice-cream are you making for us? A strawberry ice-cream.

That is churning? Yes. That looks lovely.

Right, why the two fillings? I am going for the sim lift factor. The

look and the taste. If I get a chance to do something fancy at the

end, I will do my best. How long is it going to take to

cook? Half an hour. You better move on, mate. Good luck.

Brian's ice-cream sounds delicious. With rippled strawberries.

Absolutely wonderful with the fruit tart and the treacle tart. If we get

the tarts! Come on, everybody, just two minutes! Where are the tarts?

That is it. Your time is up. I hope it will set before they eat it. You

can find out if that tarts set and how the others got on later in the

show. Apparently we are trending. Whatever that means! Not trendy but

trending! Antonio and Gennaro Contaldo are in Naples today after a

trip on the King of Pastor's boat and then they had to the hills to

meet a shepherd and his wife. And then we will look at our omelette

challenge to see if they can win. So will Wolfgang be able to turn

in an egg-ademy award winning performance and break all box office

records to claim the centre spot? Find out, live,

just a few minutes from now. And will Ellie be facing food

heaven,a strawberry filled Victoria sponge cake?

Or her food hell, scallops in their shells with

fennel, herbs and white wine? You can see what she ends up with

at the end of the show. Coming up next is one of the

world's most prolific chefs. It is the two Michelin starred Wolfgang

Puck of Spago in Beverly Hills and of course Cut in London. What are

you going to make for us? An Asian steak salad. For a lunchtime because

people want to eat lighter but with good flavours. To get really good

flavours you have to start with good meat. At home, if you don't find a

good steak, well... This is the cut of the rib eye, which is beautiful.

When you get rib eye, you have that top bit. It is like this. A little

bit in between. We took it out because it would be too much fat.

You can have a wonderful piece of meat, maybe chicken, pork or lamb,

and then you marinade it. To make the marinade, chop some ginger. You

don't marinade everything at the restaurant? Some you can leave

perfectly the way you are and some you can marinade with different

flavours. It tend arises the meat and imports flavour. -- it makes the

meat more tender. This is dark soy sauce, low sodium. Chopped garlic.

Then if you like it spicy, you can add some sambal, chilli flakes,

whatever you have. And to get the right balance we are going to add

some honey. Harissa? Absolutely. Because we are in England I am

hiding Worcestershire sauce. Is that how we call it? Worcester? All

right. I can barely understand your English! I have to go to school

here! We mix it all together. And you are starting the salad. What is

great, even in Britain during the summer, you get amazing greens right

from the farmers' markets. We have salad leaves, lettuce, and in the

winter time you have cabbage, peppers and so on. Let's marinade

the meat. I am going to cut it into pieces. Have you got 29 restaurants

all over the world? Yes, but we also have places in airports, little

cafes where you can have pizza. We don't have one with cauliflower yet

but that might change. Which country likes cauliflower? The UK. Perfect.

We will do it right here. Leave it like that for three hours until it

turned out like that. Now I am going to pat the meat dry and put it on

the grill. Finished with this? Yes, thank you. It would cost me a lot of

money to have a gay like you cleaning up behind me. -- a guy like

you. I clean up but I don't wash up! I hate cleaning up. When I cook at

home it is a mess in the kitchen. I use every spoon, everything, all the

time. You are going to spray the griddle? Yes. Why? I put honey into

the marinade so if I don't spray it, it might stick. Outside you can

put it on the barbecue. I am going to spray it on the meat. Perfect.

But it right on the griddle. Are you busy catering for the Oscars and

stuff? We finished that a few months ago. We did 1600 people. 600 in the

dining room and we made 16,000 plates. We had salads, pastas,

tortellini, steak salad. This one? Exactly. Barbra Streisand and John

Travolta all love meat. Sounds good to me. I am going to make the

dressing. You can do this on the barbecue? Exactly. Outside, on a

saut? pan if you don't have a barbecue. You want to make a little

vinaigrette with soy sauce. A bit spicy and a bit sweet. You have the

bottoms of the spring onions. Shallots. Honey. Ginger. Where do

you get your inspiration from around the world? Your bases are dotted all

around the place. Mainly the US, but you love Asian food. Exactly because

I love strong flavours. In Los Angeles we have so many Asian parts

of the city. Korean town, Little Tokyo, Chinatown. I got inspired 30

years ago and I opened my first version of a Chinese restaurant.

Your flagship is Spago? Yes, it was my first and it is like the first

child, always special. If you can't take the heat, you know what they

say! I will see you later! Goodbye. We are just going to add the oil,

emulsifying it gently in the machine. Then we have a lovely

dressing. I am ready for the dressing here. I have mixed up all

of the greens. It looks nice and happy. Use all the vegetables that

you have in the summer. This is the dressing. All right. Everything that

we mixed up in there. Then we are going to take the meat. The dressing

is lovely. Very tasty. You can use it for all kinds. We cut this in

nice slices. This is from your new book as well. Yes, and we also have

a dinner restaurant in London where we serve it for lunch because it is

a great lunch dish. A little bit of meat and vegetables. Then we are

going to sprinkle some cashew nuts on top and then you get a healthy,

tasty meal. When you do this cut of meat, we can probably lift this one

up and slice it so you can see it. I know you like it very rare. I like

mine with a pulse! When you have meat that tender, and it is that

tender part as well... This is so tender. Let's make another salad.

Give me another plate! Come on. It looks so juicy. Be sure when you

cook red meat at home, let it rest for ten minutes. It is important

that the meat rests so the juices do not come out. Look at this. The hot

meat, the cold salad, perfect combination. Yin and yang. You can

have everything because this is your show. That is fantastic. Delicious.

That smoke from the marinade is delicious. This flakiness, if you

have a wood barbecue, it is perfect. This is an Asian steak salad

marinated with beautiful greens from the farm. You have to try this at

home. Delicious. You are eating the rest of it! We get to dive into

this. The rare one or the medium? Both! Put them down. Very smoky.

Which is the rib eye? Still cooking! The cashew nuts are lovely. They are

done in sugar. Caramelised. While he is over there, we need someone.

Let's go back to Wimbledon to see what Peter Richards has done to go

with this stunning steak. Wolfgang's Asian steak is a dish

with expansive character and some lovely sweetness and spice coming

through, which means we need a red wine with bold, fruit flavours. I am

looking to the New World because European red wines taste dry and

unsatisfying here. We have options. Cabernet Sauvignon is lovely with

beef and this delicious Hamilton from Australia does work well. But I

have got a something a bit unusual from off the beaten track that goes

brilliantly with the dish and is also amazing value for money. It is

the wonderful Con Amigos Malbec and it is Gillian. We tend to associate

the Malbec grape variety with Argentina, but there are some

amazing Chilean versions in a fresh and juicy style. It has this

amazing, minty, gingery aroma that ties in well with the ginger in the

marinade and vinaigrette. We need that freshness, not just to cut

through the richness of the meat, but to frame the crunchy,

invigorating flavours of the Asian cabbage salad. It is also soft and

supple enough to cope with the gentle sweetness that comes through

from the marinade and vinaigrette. Finally Malbec just adds that

floral, peppery fresh kick to tie in with the complexity of the flavours

without dominating. Wolfgang, a red with a difference but fantastic

value for money, to go with your inspired Szechwan steak.

Cheers. What do you reckon? I love that wine. Spicy, fruity, sexy,

everything I want and not expensive. Don't cry for me, Argentina!

Argentina is famous for Malbec but I did not know you could get Chilean

Malbec. It has a bit of spice and the wine has spice. A great summer

Wine and I would drink it slightly chilled and not too warm. Now it is

time for the Celebrity MasterChef hopefuls to serve their tarts and it

means saying goodbye to one of them. Let's find out who.

First up is Janet. Her first tart is treacle and pineapple. She has also

made a brown bread and not ice cream. -- nut. It is not treacle

tart as I know it. It is more a nut Todd. I like the texture but it is

really, really sweet, as sweet as it comes. Interesting in terms of

flavour, technically perfect. Thank you. That is a fabulous ice cream!

Brown bread ice cream I really love because what it does is the sugar

crystallises in the bread and it does not go soggy. Crunchy bits of

sugar with brown bread, nut, delicious. Really very good indeed.

Her second tart is filled with cramp A to C air and creme fraiche and

topped with berries. -- is filled with patisserie cream. That is

lovely. Sweet berries. The filling surprised me. Slightly sour, giving

it the taste of a cheesecake. Janet, I love that. All we have got to do

is get the silly pineapple out of the treacle tart and we have a

perfect ten! cinnamon and pastry.

Lovely pastry. Nice and sweet. It is slightly too sharp. Too bitter.

That ice-cream is fantastic. Fab louse, Ade. Lovely.

The second tart is filled with mango mousse and topped with strawberries.

I really like the pastry and the strawberries. I like the texture of

the filling but it needs to be firmer. But it is not prominent with

the mango. I do like your tarts, Ade and I love your ice-cream. But I do

like the apple tart and the ice-cream together. I think that is

absolutely delicious. Les has made a lemon and lime tart.

What we need, as you know is a clean, yellowfinish. This looks a

little untidy. Right. OK.

You have a real zing of citrus. It takes you to almost the edge of

sharpness, then brings you back down to comforting sugar. I am happy with

the texture of your filling. It needs to look better and the pastry

must be more crispy. His second tart is filled with

chocolate and strawberries. Like a child I find a real delight

into dipping my spoon into pastry and chocolate. A pleasure and a joy.

But as a judge, the filling is not right. It is not firm enough. I

don't like the combination of strawberries and chocolate. It does

not work for me. It never has. For some people it does.

He has made a vanilla ice-cream. Nice and creamy but there are lumps

in it. I don't know what they are. Almost as if bits of cream are in

there. What is it, John? It is curdled. You have little lumps and

egg and cream. I like the flavour but not the texture.

OK. Brian's first tart is made with

treacle and topped with chopped pistachios and a caramel shard.

It is bereft of filling. A waiver-thin treacle tart. I do like

the flavour. The golden syrup, the orange, the pistachio nuts. With the

praline. That is lovely. But you have an issue, you have over-worked

the pastry. His ice-cream is strawberry.

I have never tasted an ice-cream like it. It tastes like a fruity

toffee. It is a really nicely flavoured combination.

Brian's second tart is filled with cream patissierre and topped with

berries. We seem to have more of a quick-sand

effect going on. Yes, the fruit and sunk! Brian, I

don't know what to say, mate! I would like to give you a hug and say

it is OK, mate but I can't promise you that right now. E.on if the

custard had not set underneath, it needed more fruit on top to make it

more opulent. Thank you very much indeed. Room

full of nervous tension. Four great cooks. Gregg and I have to make the

decision as to who stays and who goes. Thank you very much. Off you

go. God, the stress! I like these four.

They have come a really long way. They have worked really, really

hard. But a little sad we have to lose one of them today.

This is a massive decision. Our final three.

Thank you very much indeed. I always thought this was going to be a tough

challenge. A very tough challenge. I want to thank you not just for what

you have done today but for what you have given to the whole of the

competition. A tough decision. A really tough

decision... The person leaving us... Is Brian.

Thank you. Bad luck, Brian. Next week the

remaining celebrities have to cook for a table of Michelin-starred

chefs. Right, it is time for your questions. Each caller has to help

decide what Ellie will be eating at the end of the show. First it is

Seonna, from a beautiful part of the world, Dornoch. What is your

question for us? I have a great crop of raspberries. I would like to use

them for something other than cakes and jam.

You can send them here! Jasmine, you take this one. Well, I don't like

making jam it uses a lot of sugar and takes time. In our book we have

a recipe that you blend the raspberries, you add chiaa seeds.

High in omega 3. They swell up, you have instant jam in an hour. Or

freeze the berries, pull them out and add them to melted chocolate. It

is like a brittle. Hmm. What dish would you like to see

at the end of the show? Definitely heaven.

Well, Sue wants to know the best dressing for a summer salad

dressing. For a summer dressing add lots of herbs. Mustard, good

vinegar, olive oil, parsley, chives, green onions. All in a blender and

you have this beautiful green dressing with a little salt and

pepper. That is it. It tastes like spring and summer.

I am sure she is watching, she chose hell! Oh! Nicola from London. What

is your question for us? I am on a health kick. Trying to substitute

cashes for veg. So have you going a recipe for cauliflower rice? We love

that one. Grate it or steam it with a bit of butter.

Or cook it with some coconut oil. You can use it as a tabbouleh, or a

Pilau rice. Or we like to crack an egg into it and fry it up like a

stir-fry. What dish would you like to see,

food heaven or food hell? Food heaven! Now, it is time for the

Omelette Challenge. You are cooking on the hobs, you are

over here for this one but we have to decide between the two girls.

Can we nominate? No, we have a special egg box. Ellie, you have to

pick an egg. Three with Jasmine's name, and three with Melissa's name.

What about my name? You are on the other side! It is... Melissa! Good

luck. Be careful, the pan handles are hot.

Create a three-egg omelette. Let's get the clocks on the screens.

As quick as you can. Are you ready? Easy, put the butter down! Three,

two, one, go! Are you OK, Melissa? Oh, no! She is faster than me! You

are doing well, Melissa! Am I? Yeah, good.

Make sure it is an omelette. Oh, no! I'm choking.

I need a little oil. It is getting stuck! Get it on the

plate! I will go over here and taste this

one. What do you reckon? Yeah! I think it

will taste really good! It may be crunchy.

What are the burnt bits? That is the pepper! That is brown butter! He put

on caviar! Oh, Wolfgang's does look fluffy.

That is going on the board. Right, Wolfgang? As Jasmine taught

me, making an omelette is like making love, you have to go slow.

Jasmine! He told me that! Unbelievable, this show. You did it

in 52 seconds. That puts you down here.

Next, Melissa. You did it in... 49. 04. That is pretty rubbish, to be

honest. It puts you down here as well.

So, will Ellie get her idea of food heaven or food hell? The chefs make

their choices while we head south for more great Italian food with

Gennaro Contaldo and Antonio Carluccio. Today they are in Naples,

with a friend who happens to own a pasta factory. Now we all need

friends like that. Enjoy this one. Nowa days we all love pasta. The

food of the poor has totally changed. We are joining my friend

and old business colleague, Gueseppe. He is a pasta man. What he

doesn't know about pasta is not worth knowing.

The roots of pasta goes back thousands of years.

But it was not Marco Polo who brought it back? This is a fantastic

legend. Easy to believe but not true. The first shape was the

lasagna. During the Roman times, if you were a Roman citizen, you would

never starve. You had wheat for free. They mixed it with water and

made sheets so that they could store it in the houses flat without using

space. That is the original pasta! I did not know that! Reason of S pasta

was to survive crisis it was to become a storage. A stock of food.

It was something you would rely on in bad times.

Gueseppe grew up in Italy's pasta-making town. Grandano is the

pasta making capital. This is the real thing.

In Naples, the pasta here is to Rome as Catholics. It has been here for

hundreds of years. In the old days, pasta was hung on

frames in the street to dry. The main street here was built bigger

and wider, straight from the mountains, to catch the sea breezes

to dry the pasta. The fresh air you were mentioning,

about 1.00pm, from the sea it was coming the fresh air. The earth has

been warmed up by the sun and producing a movement of air. It was

drying the pasta perfectly. The grandfather worked in the pasta

factory from the age of ten. He had the gift. It was his

expertise that became his fortune. Such a good pasta maker!

'Southern Italian food is all about simple, local ingredients.'

Those peaches, they were collected this morning.

Mmm! Mmm!

Fresh! They're not all perfect.

Look at all the juice coming out of this one.

You know, natural stuff never grows perfect.

This is alfresco dining at its best.

The terraced hills above Minori may be perfect for growing fruit,

but higher up in the rocky mountains it is hard to grow food.

However, where there is a will, there is a way.

An old friend, Pasquale, lives with his family high in these mountains.

Pasquale, like his father and grandfather,

is a shepherd, and lives hand to mouth like many did in the past.

They're fantastic, Antonio.

That's unbelievable. That sound, it's music.

TINKLING CONTINUES That's idyllic life.

And that's enough. Happy life, perhaps.

Antonio, there is no traffic here. BELLS TINKLE AND DOG BARKS

PASQUALE SHOUTS IN ITALIAN MILK SQUIRTS Oh,

that's wonderful! When Pasquale

and Raffaella first married, they had nothing but 50 sheep.

They lived rough here under the trees.

They made milk into cheese and sold or exchanged it for other food.

That was his bedroom. That was his bedroom!

Here was a table. That was his garden.

They had fennel, tomatoes, and it was enough to eat well, actually.

Pasquale gets work wherever he can. In the summer he picks lemons.

Every day, he carries 50-kilo boxes

down 500 steps to the seafront. I can barely lift it,

and he does it ten times a day. Now they have their own cellars,

where Raffaella can make pecorino and ricotta cheese.

Their hard work has made enough money to build a small house

for them and their two daughters. Fantastic display of cheese,

Gennaro. It's wonderful flavours.

These have various ages. This is the fresh cheese,

this is aged a little bit but perhaps a month or something,

and this is five to six months. Or you can eat it fresh as well.

This is fresh pecorino, which is fantastic on salads as well, pasta.

My mother used to put a little bit of honey on that, and we'd eat it

as the dessert, or sugar. And this is the ricotta.

I like the ricotta. Almost like ice cream.

Wow! Very low in fat.

I prefer the ricotta. In pure cucina povera style,

Raffaella throws nothing away 'and preserves everything,

and so she still uses the old-fashioned barter system.

And never have I tasted such delicious ricotta.

I admire this couple's ingenuity and talent.

That's fine, she said, that in evaporating and in drying.

Happy life, perhaps. Many people of the city, they would

like to have something like this. But it is a fool's romance.

We see it as romantic, they see it as a normal life, hard life.

Earning just a bit of money to survive well.

Maybe ask him if he has depressions. BELLS TINKLE

I believe that simple life is not a guarantee

that you don't have depressions. But I wouldn't like to exchange it,

actually, for a few hours. It is time to find out if any is

facing food heaven or food health. It would be my food heaven as well,

strawberries, and food hell is scallops. It was their choice but

unfortunately the two sisters only get one vote. It was 2-1 from people

at home for food heaven but Wolfgang likes scallops, which makes it even.

Two eat. So the deciding vote was you guys. And because I have got a

litre of green... It is not the cream, it is the sugar. If they had

taken out the cream, you would have had scallops but instead you get

that! I need you to prepare the carrots for me, please. And you have

to help with the scallops. Can I do anything? I am just going

to take this and chop it. Shallots I can handle, that is fine. Slow and

steady, if you don't mind. It is the aniseed. They just doesn't belong

anywhere! -- it just doesn't belong anywhere! It is no good. I am going

to take this and do it over here because I have no space. Wolfgang,

the scallops, we need the roe. This one is alive. I like it! It is like

the ocean in Blackpool or something. How do you know about Blackpool? I

met a guy from Blackpool Rovers. You know them? A football team, they

call it. Have you been to Manchester? No, my son goes to

Manchester United football school. There is no good food up there.

Blackpool is like Malibu. Very similar! I have to go. It is because

you can feel the organs of these creatures that I don't like them. So

much texture. The leeks? And we are going to use the shelves as well

because we are cooking this back into the shelves. -- shells. No

waste. That has the fennel and everything in there. And we are

going to use the fennel tops. That is even more aniseed, isn't it?

Exactly. When I grew up I did not like fennel and then I went to the

South of France and everything is fennel and now I have to love it.

And do you really like it? I do. Herbs. This is a simple little

sauce. Black pepper. Fish stock, white wine, some cream. Some star

anise has gone in because it is the aniseed that you don't like! Just to

add more! I didn't sign up to be the dishwasher but I do it because it is

Saturday! I am completely in the way. I am going that way. We use the

salt for this. It stops it falling over. Not that you will ever make

this! You are right. You need the bottom of the shell. It is not

cooked or anything, this. Leeks, carrot, fennel, lovely and light,

nothing too fancy. But for this you need the shells. We are going to

take some of the sauce... How are you doing? Very good. A bit thinner.

It is an attractive looking dish. It is when it is served, it is

fantastic. Then we take the scallops. A little bit of salt on

top. Then we have got some of the fennel tops again. You are spoiling

me! Don't forget the herbs. This is chervil and it also takes like star

anise. More aniseed. Then take the egg wash to stick it on. Is that

you? It is not me! Don't accuse me. I am too far away. Look at the state

of me. You are wearing biking trousers. I was flicking the moths

off on my way to work. You just go round the outside edge of the pastry

like that. Squeeze it together. Like that. Be careful. The girls can I

quash it. -- egg wash it. These are the only trousers I have got! I do

wash them. Excellent. Great job. Look at that. You can tell the girls

are here, telling me I was wearing these last week! Your trousers are

going to smell like fennel. You can't go home like that. Fennel and

scallops. Put it in the oven and then after 15 minutes we end up with

this. It is like a scallop pasty. Yes, I am trying to make them look

nice for you. Take the salt off. And then we can lift them off. Pull the

tray out for me. Thank you. The point of this, we get rid of the

excess salt, and then you open it up. Visually beautiful. I think she

is going to like it. Straight to hell! What are you thinking? Another

Tony Ferrari comment from Wolfgang. Making an omelette is like making

love to a beautiful woman, that is the best line. And now this

Chablis. It is ?9, I think. What do you think of the scallops and

fennel? I will be needing the wine to wash it down. It cooks inside

like a fish pie as well. Is that scallop? You don't want a whole

piece? In your own time! We have five seconds left! Nice? That is all

from Saturday Kitchen. Thanks to Melissa and Jasmine Hemsley and will

going park. Thanks to Andy Hamilton for the recipes. Everything is

available online. -- Ellie Hamilton. And at ten o'clock tomorrow, there

is Monty Python have been announcing

more dates