28/09/2013 Saturday Kitchen

Good morning. It's time to get cooking. This is Saturday Kitchen

Live! Welcome to the show. Cooking with me today are two inspirational

men. First, the chef who cooked for the Queen on her birthday nut now

cooks for the very grateful diners at his award winning North London

restaurant, Odette's. It's Bryn Williams. Next to him is a man who

not only runs the expanding healthy fast food phenomena, Leon but he's

also managed to convince David Cameron to put cooking lessons back

on the national curriculum. It's Henry Dimbleby. Good morning to you

both. Henry, you've got a recipe that any age can cook? Thank you

very much. It was me and John, my business partner. I am cooking a

dish to cook with children. It is called sole satay heart. It is fun,

it is magical. Yes, and the heart is the shape of

the papillote? Yes. It does not come from the fish? No.

Bryn, what are you making for us? I am making wood pigeon with

sweetcorn. The sweetness is against the wood pigeon. So a great seasonal

dish. You are making a sweetcorn stock as

well? Yes, a very simple dish. So, two interesting dishes to look

forward to. And we've got a brand new line-up of fantastic foodie

films from the BBC archive. Today there's Great British Menu, Simon

Hopkinson and of course, Rick Stein. Now, it's been an emotional week for

our special guest. After five years as presenter of Blue Peter she has

finally hung up her badge and is looking forward to a life without

ultra-marathons, tight ropes, wing walking and polar exploring! Welcome

to Saturday Kitchen, Helen Skelton. Hello! Well, a show like this can be

very calm for you? Well, I love kitsching,kitsching, en ing but I am

chaotic. I have seen you cooking in the Blue

Peter kitchen, is it something that you wanted to do? No, I always loved

it. I wanted to do the mains. I loved cooking. The favourite one was

jellyfish ice lollies. Right... We were talking about

sustainable fish. I used to forget that the food we were making was

hot. We had done it live. I would so keen to get it in my mouth, then I

would spit it out, chefs don't like that! No! Now, of course, at the end

of today's programme I'll cook either food heaven or food hell for

Helen. It'll either be something based on your favourite ingredient -

food heaven, or your nightmare ingredient - food hell. It's up to

our chefs and a few of our viewers to decide which one you get. So,

what ingredient would your idea of food heaven be? Chicken. Anything

with chicken and beetroot. And what about food hell? Lamb! Oh!

I have never liked lamb. I don't like the smell.

So it's either chicken or lamb for Helen. For her food heaven I've got

something with a Middle Eastern influence in mind. The chicken is

spatch-cocked, covered in harissa paste and roasted. It's served on a

tabbouleh salad made with beetroot, mint and pomegranate then finished

with slices of grilled halLoumi cheese. Or Helen could be having her

food hell, lamb and a Sunday lunch favourite, a lamb hot pot. I'll

layer the lamb with slices of potato and onion then cover it in stock and

leave it in a medium oven to cook. It's served with sauteed cabbage

with a few caraway seeds thrown in. How does that sound? That sounds OK.

Yeah. A lamb hotpot, you see. You can't go

wrong. Well you'll have to wait until the end of the show to find

out which one she gets. If you'd like the chance to ask a question on

the show 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 Helen to face either food heaven or food hell. So

start thinking. Right, let's cook and our first recipe is from this

man, Henry Dimbleby. You have been busy? Well, Jamie Oliver have done a

lot, many people like him also. We will talk about that later on,

what are we cooking? I am cooking We will talk about that later on,

this sole satay heart. It has shallots, ginger, garlic. Cooked in

a papillote with spring onions and nuts. I would strongly advise that

people get the fish from the fishmonger but the producers are

insistent to say we have to talk about this on air and fillet it.

So, one you want to leave the skin on? The bottom half is soft.

You can tell the bottom part of the fish, the flat fish it is white.

The to one is tough, so cut that off. Ruffley put the shallots and

the garlic there. So, you are making a piece? Yes, a

piece. -- roughly. I am putting some chilli on top.

That is served with plain rice? Yes, the rule is one cup of rice, one and

a quarter cups of water. Take it up to the boil, bring it down, cover

it, it works every single time. So get this piece into a nice thick

piece. What is the idea behind the Food

Plan? There are two parts to it. There is the cooking in the

curriculum, but also a lot of stuff in the plan itself on how to improve

the quality of food in schools. It is on your website, the link.

Every teacher we have spoken to who have read it, it is written in a

racy way, we encourage people to read it. It is practical advice.

Also the Government announced this week that this would bring in

universal free school males for all children up to the age of seven. We

never thought that would be done. Food in the curriculum, when I was

at school, I think you did not have a choice until 14, then you chose to

do it but that is not the case? Some schools doing it -- are doing it for

all schools. But what is great about the new

curriculum is it is human. . It talks about cooking a repertory

of savoury dish, instilling a love of cooking. It is a lifestyle, but

it is also about food . The better you cook, the better you can feed

yourself. A lot of time you talk about the

genetic come pound of a carrot but not what to do with it? There are a

lot of amazing teachers but a lot of the time it is not about how to

cook. I am using cashews. It is light er.

Peanuts are not allowed in schools, this is also lighter.

That will melt in. Once that is melted in... You

mentioned the website. It is our website that is coming up on screen

now. There is a link through to all of the information that you need

about it. Now we are adding in the ke coconut

milk. Then a little bit of fish sauce.

Also some soya sauce. Stir that up and leave it to cool. You can do it

from warm, but this is easier. It goes thicker once it is cool so it

is easier to use. You added turmeric? That is a thing

I had in Vietnam. They do a dish with fish and garlic, ginger,

turmeric and dill. As well as the colour it gives a warm base. So you

take the satay. The satay sauce. colour it gives a warm base. So you

Spread it on the bottom. So this is the papillote? Yes, this

is the heart-shaped papillote. You can do this with just paper but the

foil make it is seal more easily. Put down a fillet and a little more

of the piece. Then the top fillet. Then the rest

of the piece. Then you put on the peppers and the

spring onions. Now you are topping that with this

lime? Perfect. I will squeeze on the lime. Then fold it like a pasty. So

turn it over. Start at the top and fold it down around like this.

All the way around. If you want to, once you get to the

bottom, which I normally do, just give it another go to make sure it

is sealed. Then pop that in the oven for 15 minutes. You can cook all

sorts of different fish like this. It is a brilliant way to do it. You

can add pesto, rosemary and garlic, but 15 minutes, it will come out

perfectly. Every time. Lovely.

And the temperature, what is it set at? That is 180.

So then you are done. There we have the garlic, chilli, a bit of salt.

Then this one? This has 25 seconds left.

Between now and September when the cooking comes on, we have a

competition for schools and kids. It is called Cook 5. So start ing cook

5.co.uk. There are prizes for schools. £5,000 for the school that

gives cooks the most dishes. That is done. This is simple. We

will take that. Put it on a board with a fish slice.

Is this the kind of thing you want the kids cooking? I think that there

should be a lot of different things, but this is for an older child it is

fun. My kids love doing the folding, the fact that when you pop it open

like that, cut it open, all of the steam comes out. Is the scheme

spreading to Wales? Don't tell me it is just England? What was the food

like in your school? It was good. The reason I got into cooking was

school. I think it is a life skill. It is so important. When you finish

school, you use it until the day you die that skill. It is a life skill.

I think that every school should do it.

I went to Bryn's school as part of this. It is one of the schools where

they teach children to cook up to the age of 14. You can't

underestimate kids and how much they cook. We get a lot of kids who have

written their own versions of cook books.

That is fantastic! If you would like to put your questions through to

Henry or Bryn, call this number: If that is not enough doing all of

that, you have the restaurant chain to look after as well? That is

right. We are opening a few more and doing good fast food. It has been a

privilege doing this. So, tell us what that dish is again?

That is sole satay heart, the heart with a piece of lime and the rice.

This you go. Done. It looks fabulous doesn't it, that?

So simple and quick. The smells are great.

There is something about this fish. When you have it like that it really

is... This is phenomenal to make in school. When I was in cooking

lessons at school, we made iced buns.

Mine was open sandwiches! A lot of people do things like designing

pizza boxes but there a lot of baking, but that does not set you

up. It is good to get the children in but it does not set you up for a

lifetime of healthy eating. It must be fun. It has to be as fun as

McDonald's. I am worried about the baked

blueberry cheesecake with blueberry compote coming up next.

Happy with that? Delicious! Right, we need a drink to go with this,

Susie Barrie is in Gloucester, what has she chosen to go with Henry's

sole satay heart? This week I'm in the heart of the kodz would in the

pretty market town of stow on the would, but as beautiful as this is,

I have got work to do. It is time to find delicious wines to go with the

morning's recipes. Henry's sole satay heart is a really

fun dish. It needs something a little bit crazy to drink with it.

Given that the dish has an Asian feel, I am specifically looking for

something exotic and aromatic. I know that Henry would love you to

get the kids involved when preparing the dish. I'm sure that they will

want to join in with the drinks. So one great soft option is Bottled

Green's ginger and lemongrass cordial, but my job, as ever, is to

keep the adults happy! In order to do that, I will choose a great grape

variety and wine, a classic match with Asian food. It is Vinas del

Vero from Spain. This wine comes from the Alsace. And

also from new world countries such as chilli -- Chile.

The new world examples tend to be drier and more limey, but the fun

thing about this wine from Spain is that it is a bit of both. That is

definitely aromatic and inviting. The first thing you notice is that

this wine has a sense of sweetness. The sweetness works well with the

spice. No matter how mild the spice. There are also lime notes here. They

will pick up on the lime and the coriander in the dish as well as

bringing out the flavour of the sole.

But the texture of this wine is rounded and smooth. That is going to

work so well with the rich cashew and the coconut flavours. Henry, you

have given us such a fun dish. Together with the happy wine, it

will surely bring a smile to everyone's face. It certainly is. A

great partnership with the fish this? Yes. I have gotten into this

type of wine recently. It has sometimes had a bad name but a

Spanish one, I have not seen this before. Ie m guessing this is not a

school dish. We did recommend the ginger cordial

too! Great that, though, buy it. Coming up, Bryn has a great recipe

to show us, he is using sweetcorn. Yeah, not out of a tin.

It is wood pigeon with sweetcorn. I am using the stock from the

sweetcorn as well. And you can ask Bryn or Henry a

question if you call this number: Now it is time to catch up with Rick

Stein as he makes a dash for the Mediterranean in his canal barge,

after weeks crawling along the French waterways, he has finally

reached open water. A little different to the Amazon. Enjoy this

one. We've just passed through the last

lock. The first was near Bordeaux, We've had tripe,

we've had all kinds of cheeses, we've had foie gras, we've had

fantastic wine from the Medoc, But now, it's Mediterranean food

all the way. So, this is the end of the famous

Canal du Midi - or the beginning, if you happen to be heading

for the Atlantic. I'm still not entirely comfortable

with steering. There's a sign at the end

that thanks you for your visit. Well, merci beaucoup

pour votre hospitalite. Out here it looks like the sea but,-

in fact, it's not. # La charcuterie, le cassoulet

et des escargots de Bourgogne # Par l'armagnac

de la Gascogne... # in the port of Marseillan

for nearly 200 years. But I love cooking

with Noilly Prat, or is it PRATT? My gosh! Look at that!

That's fantastic! 'This is a true flavour

from the Languedoc, This is very serious for me,

Jean-Louis, Audree. How... Is it NOI-Y PRAH? NOYLLY

PRAH? How do you pronounce it? NOYLLY PRATT. NOYLLY PRATT.

NOYLLY PRATT. What Jean-Louis was just telling me-

was how it's produced. that caused it to oxidise a bit,

which improved the flavour. giving it rain, which has just

caught us. So there you have it. So after sunbathing

in the showers for a year, Often when you smell dried herbs,

they just smell of dust. But this is so pungent. There's

21 herbs and spices in this mix. and there's cloves... I can see

some coriander and I can see... I can smell nutmeg and...

HE SNIFFS ..yeah, a bit of cinnamon too, and

there's a taste of quinine as well. Of course, I wonder if they've got

any vermouth, any wormwood in there. I think that's what

makes you go blind in absinthe. I let that reduce

until it becomes concentrated. So after melting some butter

in a pan, I brush these John Dory fillets

with it. Season with sea salt

and freshly ground black pepper, making sure that the stock

is reducing beautifully. I heard that "John Dory" comes from-

the French fishermen's nickname - "jaune doree", meaning yellow-gold,-

because, freshly caught, with some more melted butter,

salt and pepper. which, I'm happy to say,

are not currently under threat. So they look nicely done.

That's three or four minutes. That's enough as long as you've got-

a hot enough grill. Just finish off the sauce now

with a bit of creme fraiche. I've been cooking this sauce

for years now. It's very simple and can be used

for practically any fish. Once you've brought the fish stock

and creme fraiche up to a simmer, add butter cubes in stages, because-

you want your sauce to be silky. The combined smell of fish stock,

vermouth and butter is the essential aroma

for any good fish restaurant. It's what creates

a wonderful mood for eating fish. All you need now is a chiffonnade

of fresh basil and nothing else. Well, that is my summer sorted.

Now, this week's masterclass. I am making a cheesecake.

They're not as tricky as you'd think and I'm going to make a blueberry

one as I know Helen here loves them! So now we need some sugar and water.

The base comes from the idea of a So now we need some sugar and water.

Eileen's bakery in New York. All she sells is cheesecakes. Bakes them in

the back. They sell nothing else but cheesecake.

My friends think that I can't cook. I try. Cheesecake is one of the

things that I love to be able to cook. My brother and fiance love

cheesecake. Well, there you go. There is butter

and the biscuits going in. You can do with biscuit or sponge. They do

it with either or, but there are digestive biscuits here.

Don't you put them in a carrier bag and smash them? I love doing it that

way! That is more fun! It is all about the fun, aagree? Too much

work. Pack this down until it is compact. Let it to set.

Then transfer this over to fill it. This is a full fat filling. In New

York they don't do things by halve as you know. So take full fat cream

cheese. They do love big food in New York. I

just went to a restaurant. I went to this restaurant in New

York where everything is supersized but the waiters also sing to you as

they deliver the food. They sing? They are all between jobs

on Broadway. They sing and dance and walk up and down the counter

delivering the food. What is this for? This is for a

programme called the Hit Squad. I find family holidays, this is a

great way to take in a Broadway show without paying the Broadway-priced

ticket. It sounds good to me. So basically,

put the eggs in there. This goes in with the sugar. Four eggs in there

as well. And we basically just add vanilla.

So a little bit of van ill a and lemon.

Do you need the vanilla pod? I would, personally. If you can't get

hold of it, there is vanilla sugar you can buy. There is vanilla piece

which is really good, but a little bit of lemon in there.

As Eileen told me in New York, a little bit of lemon, this is a

fruit, so it is part of your five a day. You can eat this and be happy!

fruit, so it is part of your five a It is in New York, trust me! Then

the double cream! LAUGHTER

And that's for the calcium! Well, this is indulgent.

Look at me, I'm not complaining. If this is grown up telly, I'm

happy. It is like celery, it takes moor

calories to eat. I am trying to put this in the

hospital force the menu. People need calories in hospital. The first year

I worked for them on the hospitals, the first year, literally, they

asked me to redo the recipes as they wanted more calories.

I have seen the hospital thing. You are right, if you are eating fooed

that is nice, it is good for morale. You automatically feel better? Look

at that, that would keep you in there for another week! I have to

tell you, if there are hospital chefs watching this who would like

to join me in the campaign, contact us on the website. There is a link

over. Foolishly, I have invited the chefs of the NHS down to my house. I

am either expecting four or 4,000, but I want to they tell them what we

have been up to. They work so hard. but I want to they tell them what we

There is no break. It is every day. Certainly. Now this is in the oven.

In a ban marie of hot water. A low oven, 350 degrees! For a good hour

and 20 minute, I have two. In case you did not like one. I have two to

finish off, but it has been a busy week for you. Your final week at

Blue Peter. What was it like? Awful! It was the best job ever for a telly

presenter. You are on one adventure or another.

These are your ideas? Often, yes. I pushed for the Amazon. Everybody

thought it crazy, but it turned out to be the best adventure ever. We

were living on a boat in South America for weeks.

This was the Sports Relief Amazon kayaking? Yes, it was great. We did

not know what we would eat, where we would end up. In every sense of the

word an adventure. I think that I kayaked for 42 days straight. I had

been in a kayak six times before I went.

Are you mad? I think that ignorance is bliss. If you overthink it. You

talk yourself out of doing it. It is like when people say they would love

to do a marathon. Don't do it. Just do it.

Everybody told you in nam nam a, not many women do it but not the men

either. No. I was not a runner. I had never

run in an marathon. Everyone said enjoy the experience, it is Namibia.

Have a great time. The brilliant thing about Blue Peter is the

viewers. They believe you are going to do everything.

But to do stuff like that, it is a 24-hour marathon. You don't sleep.

78 miles. Keep running. The kids thought I was going to win it. That

makes you carry on. You came eighth? Yeah! What is it

you eat during the marathon? Cheesecake! Lots of cereal bars, but

that is interesting. People talk about it, you are carrying your

backpack, you want light food with calories. With this you need the

most amount of calories you can get. So daes piece. That is caramelised

dates. I had cereal bar, nuts, but you

don't want to eat. I stopped a council of times and lay

at the floor and threw food in my face.

We have seen you in so many different challenges We have seen

you in the tight rope, the travelling but now you are doing a

different thing with BT. Tell us about it? I have joined BT as part

of the sports team. It is live TV. You don't know what is going to

happen. Tell me about it. I am waiting for

this to boil, keep going... Yeah, that is really fun. A worked with

Jake a few years ago. I am working on a travelling programme with

Angela Ripon. A lot of foodie elements. I've been in Suffolk. And

I am writing children's fiction, that is scary. There are brilliant

authors but I'm having a go. I am doing Countryfile. I signed up

for lots, as I knew I would be upset after leaving Blue Peter. I thought

if I did lots, I would not notice it.

So, the baked blueberry cheesecake with blueberry compote. The secret

is not to put this in the fridge. But that is about 8 hundred

calories, 900,000... That would get you ten miles.

So a nice little bit of baked American cheesecake. You have the

blueberries through it. I love blueberries. Can I dive in.

Pour that over the top. Training and challenges make you

think different about food. You want the fuel.

This is it about live TV. People are interactive. They are on Twitter and

stuff, telling me, wondering why I have gotten dressed in the dark.

I never normally wear a T-shirt. I love that.

I bought it for you. You have the best dog in the world, apart from my

two. He is very cute.

I say Barney the dog. He is a sausage dog cross red setter. I got

him from the Dog's Trust. He is a what? He is a sausage

dog-cross red setter. There you go.

Problem with it? No. If there's a skill, dish or

technique you'd like me to demonstrate then drop us a line and

we'll try and cover it over the coming shows. All the contact

details are on the website: bbc.co.uk/saturdaykitchen I'll

spatchcock then rub the chicken in harissa and roast it. It's served on

a tabbouleh salad with beetroot, mint and pomegranate. It's finished

with a few slices of char grilled halloumi cheese. Or Helen could be

facing food hell, lamb. The lamb is layered with slices of potato and

onion then covered in stock and slowly cooked. It's served piping

hot with some sauteed cabbage and caraway seeds. Some of our viewers

and the chefs in the studio get to decide Helen's fate today. But

you'll have to wait until the end of the show to see the final result.

Right, it's time for the North East heat of the Great British menu.

Colin McGurran and Stephanie Moon are both cooking Comic

Relief-inspired dishes remember. So let battle commence!

A I am, yeah, feeling the pressure.

PRUE LAUGHS You thought you were getting soup!

This is just delicious. Beautiful. The gazpacho in the middle is great.

Do you think it's funny? It's better than that, it's tasty!

It's absolutely delicious. It's a good joke.

But why would you put cod brandade in a gazpacho?

It goes perfectly beautifully well with the... It's delicious.

I love the fact that they all mix together so well.

You're not tasting one thing at any time and that's very clever.

I'd like it all over again. Ah, second helping, please!

Stephanie's up next with her starter.

Her "Why did the chicken?" dish includes a chicken oyster lollipop,

a barbecue-glazed winglet on corn bread and herb dumplings,

Stephanie starts her plate with veloute-filled eggshells

and places her oyster lollipops inside.

She pours her consomme into egg-shaped glasses,

This is very good cooking. There's good tastes here.

I presume you're not changing anything. No, nothing to change.

But as the plates go out, Colin is concerned that they may crack.

Too much dry ice. It could buckle the plastic.

What is that rag doing here? It has all been washed up! This rock is so

beautiful. With all of this on it. The mussels are pearls, that is a

bit of a shock. It is beautifully cooked fish.

Where is the funny? It is not funny, it is just delicious.

A jelly starfish. It makes me laugh. There is a lovely sweetness. .

I thought that the pea flowers were just for declaration but they taste

delicious. Oh, leakage. We have a serious

problem. He has to have a rethink it will not do.

I am finding it strangely delicious, which I don't tend to like with

salmon and things, it has lots of little tastes.

I think that Tim is a dark horse. Back in the kitchen, the pressure is

on for Stephanie to deliver. She is serving a crab custard pie with crab

peas and a chicory and grape fut sal idea. She starts with the salad.

Then rolling the crab meat and wasabi balls in pea dust.

The final touch to the crab custard pie is a topping of hot lemon

mayonnaise and an additional wafer to finish.

It's a sense of relief every time you send out a dish.

Now I see! I was rather worried this would be popping straight into our

faces. It is all very pretty.

It is looking beautiful. The surprising mixture of salad

declarations goes so well with the crab. They are really nice together.

My problem is that my sauce is so heavily curdled. It is like

scrambled egg on top. I really feel that the custard does not cut the

mustard. It is quite sophisticated, though. I

don't want to underscore the dish. I think it makes a beautiful piece of

eating. It is well balanced. I like the wasabi balls, it adds something.

eating. It is well balanced. I like They go so well with the crab. That

is what this is, excellent and skillful preparation. And a good

combination of flavours. She has done it. P rushgs e, the custard was

curdled. She can fix that.

-- Prue. But will it cost her a place in the

final? Find out in 20 minutes or so. Find out what is happening when

Simon Hopkinson cooks a quiche Lorraine before turning his

attention to prepare a coffee granita. Stunning stuff. Henry man

hoping to teach the nation's kits to cook.

But it's his own culinary EGG-ducation that will be under

scrutiny today as he and Bryn both try to BREAK Gennaro's controversial

time and SCRAMBLE to the centre of our pan. That's the Saturday Kitchen

omelette challenge, live, a little later on. And will Helen be facing

food heaven, harissa chicken with beetroot tabbouleh? Or her food hell

lamb hot pot with sauteed cabbage? You'll have to wait until the end of

the show to find out which one she gets. Right, cooking next and flying

the flag for Wales here on Saturday Kitchen, it's Bryn Williams. So what

are you making for us today? We are making wood pigeon with sweetcorn.

It is a very seasonal dish. It shows you what you can do with

sweetcorn. Was the shop shut when you went

cooking? No! This is very seasonal. It is bang on season.

Now, we take the leaves off the sweetcorn and stick them into a hot

pan. We roast the pigeon in the oven too, with the sweetcorn. This give

it is a very different flavour. So, I will season the pigeon. The wood

pigeon is at its best now. It is available all year round but at the

moment it is at its best. Mainly because it goes looking for

this sort of stuff. It does eat the sweetcorn. When you

harvest the sweetcorn, that is the best time to start hunting for them.

So the pigeon is in a nice hot pan first. A bit of colour on there.

While that is sealing I will cut the bacon into lardons. So you are

taking the sweetcorn off. Use the middle of it for the stock. We are

using everything up on this dish. It is all about capturing the flavour

of the sweetcorn. You need a very sharp knife to take

it off. It is not the most tidy job in the world. As you can see, that's

why I gave it to you. I did it in rehearsals, it was far too messy. So

I thought I would hand over to you. You always get the dud jobs on the

show. Always, even after seven years.

Always the same! So I have the pigeon in there. I am going to add a

Always the same! So I have the little bit of butter.

You want to brown this off a little? Or toast it lightly? Just toast it

to get a different flavour on the sweetcorn. It shows you can do

different things with it. It is not just out of a tin or popcorn. There

is more to sweetcorn than two things. After that, we peel a carrot

and cut it into batons the same size as the bacon. Then we start the

process of the stew. It is a simple dish but it is all

about making sure that we cook everything and maximise the flavours

from everything. This is all about the book you have

out, it is mostly about the veg? The name of the book is called For The

Love of Venge. We know about the meat but the work that goes into

producing the fantastic ingredients, and we sometimes forget that it

takes as much time and effort to put great vegetables on the plate too.

This is just respecting the vegetables, really. There is the

sweetcorn in there. That goes into a pan of water. That will create the

stock. You could make a soup like this.

You could use the stock to cook the sweetcorn in. It is all about the

flavour. The book is about highlighting the very best seasonal

vegetables and how to get the most from them.

That is what it is all about. So bacon is in the hot pan. Add a pinch

of salt. Finish the dish off with a little

bit of flat parsley to give it a little bit of colour.

The idea of the book was based on the supper club at Odette's? Yeah.

What we did was to take one the supper club at Odette's? Yeah.

ingredient through the menu. So four courses. So for instance, if the

sweetcorn chapter, there is a sweetcorn soup with crab. Sweetcorn

dressing with a pan fried sea bream. Then the sweetcorn with the wood

pigeon and then a panacotta. Make the popcorn, blitz it, infuse the

popcorn into the milk so you had a popcorn-flavoured panacotta.

You didn't do that on Blue Peter, did you? ! No, the next series! So

we are going to add the onions in there. Caramelise them off. The

sweetcorn panacotta was also topped off with caramelised popcorn on top.

It shows that some vegetables go well through the menu.

Even tomato, for instance. You can add tomatoes where you use all of

the tomatoes and when you have underripe green tomato, make a

chutney. So people have a glut of something it is a good way of using

things up. So we are adding in the sweetcorn. My sweetcorn was not very

good this year. It is all to do the the weather.

Now the sweetcorn is in. What about the stock? How long are

you cooking it for? 20 minutes. You can smell the stock. It has the

earthy sweet note. Toast the sweetcorn. When you know

it is toasted enough, it starts to pop. When it starts to pop you know

you are going too far. Add the sweetcorn stock. Now it will

bring it all together. We are taking the sweetcorn off. Using it as a

stock and toasting it off to add to the dish.

The wood pigeon, that is in the oven for 12 minutes? Maximum, but always

check it. They are always different. Do you use always the crown of the

pigeon? There is not a lot of meat on the legs, but you are making a

sauce. So the sweetcorn is there.

We are taking the pigeon off the bean.

I like the pigeon a little pink in inside.

It can toughen up quickly? Yes, there is no fat on the wild animals,

so it drys out fairly quickly. It is important to keep it paingd moist.

Tidy that up. You are finishing this off with a

little bit of butter? I know you are a big fan of that.

I don't know what you mean. Then, finish the dish off while the

butter melts down. A little bit of parsley for the colour and

freshness. That is it. It is really that simple.

Yes but it is all about the seasonal ingredients. If it is in season,

cook it properly to get the maximum flavour. We have used the sweetcorn

for the base and stock. To finish it off, you have a nice hearty bowl of

sweetcorn, bacon, carrots, parsley. And it is a dish that you can chuck

together. It does not have to be perfect, but it is all about the

perfect ingredients. The seasonal ingredients at their best.

And you have left the pigeon, left it for about five to ten minutes.

Always let it rest. The pigeon on top. A little bit of

salt. That is it. Very, very simple. Roast wood pigeon with sweetcorn and

bacon. Easy as that.

And you have pigeon. I love sweetcorn. I put my corn on

the cob in a microwave. I am a liability with big knifes! I have

never done that, how? I chuck the corn in a microwave and nibble it,

but this looks miles better. You can't eat lamb but you can eat

game? I like game. Toasting that changes the flavour.

You can take it from the tin and boil it but there is so much more to

it. This is so versatile.

Right, we need wine to go with this. Rarz raise Susie Barrie is in stow

on the would. A beautiful part of the world. What has she chosen to go

with Bryn's wonderful pigeon? Bryn's wood pigeon with praised sweetcorn

could be's easily be served with a wood pigeon with praised sweetcorn

full-flavoured white wine as well as a red if you fancy a glass of white,

the value option is the Finest Argentinian Chardonnay from Mendoza,

but Bryn's dish is so seasonal, I can't resist choosing a red wine to

drink with it. If there is one grape variety that suits game better than

any other, it is Pinot Noir. Here is my perfect wine, it is Ocean's Edge

Pinot Noir from marl Big borough in New Zealand. This wine is a little

more expensive than most Saturday Kitchen recommendations, but

remember, that Pinot Noir is difficult to grow and even more

difficult to make into grape wine -- great wine. So a good bottle will

never be cheap, but I promise you that the incredible fragrance and

the delicate but the warming flavours in the glass are worth

every extra penny. Hmm! A brilliant combination of summer fruits and

earthy saver youriness. If I was just matching the pigeon, I would

have chosen a Pinot Noir from France, but the extra fruit you get

from a new world Pinot is what we need to match the sweetcorn and off

set the salty bacon. This wine has gamey flavour to compliment the

pigeon but light enough not to overwhelm the simplicity and the

subtlety of Bryn's dish. Bryn, you have given us a lovely season'

have given us a lovelyseason' season' al food. Here is a fine

autonal wine to drink with it. Susies that right again.

She's great. Cheese, Susie.

You can tell when the wine experts have cooked the food. That is the

key. It goes so well. Perfectly. The smokiness of the

bacon. The richness of the sweetcorn. Fantastic. Like that?

Until you taste it, you can't imagine seeing it cooked.

It is packed with flavour. And relatively humble ingredients.

You can do it with tinned carrots... And the microwave! Right, it is back

to the Great British Menu where Colin McGurran and Stephanie Moon

are about to serve up serious main courses. Have a look at this.

But there's no time for Colin to humour up his main course.

He starts by plating white cabbage on a swirl of turnip top puree.

On next goes the duck leg confit and baby turnips,

a covering of crispy duck-skin crumbs for the duck breast,

and a scattering of blackberries completes the plate.

Er, er, er... It's not radiating happiness at me, is it?

You know, it's like, where's the happiness?

It sounds like a good pub, doesn't it, the Duck and Turnips?

These turnips are absolutely delicious, leaves and all.

- - Yes, that's nice.

I think this is a really nice marriage of flavours.

I They're duck skin.

I have to say, the duck is absolutely delicious.

which are joined by the T-bone venison.

She then scatters hazelnuts, salsify, baby beets

Even at the pass, he pulls in a blank.

OK, so there you go, guys. I hope they like that.

It's got a little hint of blue cheese. Are you getting that? Yes.

And there are beetroots. You know, I think the beetroot's lovely.

Her grand finale is a raspberry and pistachio oeuf a la neige,

Finally, the red nose closh. Off you go, lads.

That is wonderful. The excitement is unbearable! Give be that the title

That is wonderful. The excitement is of the dish is raspberry flower,

when it comes off, do we all go... Fantastic! There is something weird

on the plates. It is chocolate. We have sweet custard, sweet

biscuit, marsh , sharp raspberry. Do we like it? I love it.

I think it is terrific! I will have to eat this chap! Prue! It looks

pretty. My concern about the dish is the

fact that there is so much effort gone into it, I think it could have

been more successful. I feel it did gone into it, I think it could have

not deliver the knock-out Politics Show.

Oliver, you are such a misery guts! Colin's showdown is a take on the

Tiramisu. In the form of Tommy Colin's showdown is a take on the

consumerer's Fez. For the plate up he blow-torches the meringue. Adding

consumerer's Fez. For the plate up coffee puree. Fresh raspberries and

shavings of white and dark chocolate.

Finishing off with the Fez. I think it is perfect that dish.

Owl that is left is the dry ice for the surprise presentation.

Thank you. Well done.

LAUGHTER Just like that! I'm excited about

this pudding already! Oh! Blimey. That is terrific.

That is very exciting. He has fulfilled the first part of

the brief. He made us laugh. This is a perfect bit of piping.

I was thinking that is very, very well done.

I think that the liquid we poured in is coffee infusion.

I think that the presentation is wonderful, witty, funny. It

frightened me when it puffed up, the taste I don't like.

I tell you what it is, Jim. It is the taste of Tiramisu.

Irrespective of Matthew's dislike of Tiramisu... I like

sticky-to-pudding! The concept is so fantastic, I think it is a winner.

Cooking complete, all the chefs can fantastic, I think it is a winner.

do is wait while the judges consider the final scores.

I start with ten it is tricky to go with there.

Come on, I have give than a nine. It is tense, it is stressful, one of

them has to lose. Stephanie, Colin, a very warm

welcome to the Judge's Chamber. We have enjoyed some great food. You

have ended on a high. A spectacular high, but there is only one person

to go through. I'm sure you wish to know who it is.

But the winner by a very small margin indeed, is... Colin!

Congratulation, Colin. Stephanie, another time.

And well done Colin. Next week it is the turn of the chefs from the South

West. Right it is time to answer some of your foodie questions. Each

caller helps to decide what Helen is eating at the end of the show. First

up it is Alistair from Saint Helen's. What is your question? I

have beef brisket. I want interesting recipes.

Bryn? To cook the brisket or something to go with it? Something

to go with it Once it is cooked a classic piccalilli cuts through the

richness. So, salt it all for a good 20 minutes, cornflour, cook it until

it is nice. Cook it for a week before hand. Let is rest. A simple

bit of pick leely, there is nothing more to do with it, it is beautiful.

What dish would you like to see at the end of the show? Fennel Bay,

please. Tessa from Hertfordshire, what is

your question? We have figs. What can I do with them? If you are

making jams or compotes with them, you can, but eating them now is what

I would do. If you break them open and roast them in a hot oven.

Drizzle on olive oil with cheese. That is amazing. Have them as a

pudding with red wine, syrup, cardamom, spices, tear them in, drop

it in when the syrup is reduced. And shop-brought vanilla ice-cream,

people will think you are a culinary Goddess.

people will think you are a culinary There you go. What dish would you

like to see, food heaven or food hell? Oh, heaven.

Jean, what is your question for us? How do I make caramel. I have seen

you doing it easily, all I end up with is a mess in the bottom of the

frying pan. Well, take a frying panned put in

the caster sugar. That is how I find it. It is plain caster sugar and

stand by it. Don't stir it. It starts to caramelise. As it does,

lift up the pan and shake it around. If you don't cool it down once it is

a caramel, it will go darker. It will go really, really dark. So have

a tray of cold water. Put the base of the pan in the cold water. It

stops it from cooking. If you are scared at the beginning,

you get spotting, put a little bit of water in it. For that, I would

like you to say hell, it will be a culinary education for Helen! So,

what dish would you like to see, food heaven or food hell? Heaven,

please. Thank you! Gill from Basingstoke, what is your question?

A recipe for pork chops. Is it a joint? Just a chop.

Don't stuff them but a great garnish.

The chops on the bone will cook quickly. Ten 15 minutes in the oven,

keeping them on the bone. Once they are cooked roast apples in the same

tray. Get the juices, a bit of scrumpy, cider. Keeping it chunky.

Tack some black pudding, roll it in flour, eggs, breadcrumbs so you have

the texture with the roast suckling flour, eggs, breadcrumbs so you have

pork and the juicy sauce and the crumbling texture of the back

pudding. Tracy, what is your question for us?

I need a recipe for a light and airy sponge cake. Every time I make it,

it seems heavy. I will that then one shall I? Often

with sponge cake there are two recipes. Creaming the butter and

sugar together like a Victoria. I do it French style. That is whipped

eggs with sugar. Whip it up well until it is light. It is ready when

you lift the wig and you do a figure of eight on the top, it stays where

it is. If not, beat it more. It takes a good six minutes of whisking

on electric to get that. Then fold in carefully the sifted flour and a

little melted butter. It is a classic French recipe. It is on the

BBC website. Fold it in gently and bake it that will make it nice and

light. The best bit of advice, low and slow

on the cooking. You cannot go wrong. What dish for you, heavy on or hell?

Sorry but it must be hell! Right, it is omelette time.

Gennaro Contaldo enjoying a third week at the centre of our omelette

pan. I reckon that this is a fix. I have so watch this on YouTube. I was

not here, he has snuck in. Who are you blaming, Angela? Yes,

she is Italian, there is a bit of a deal going on there! The rules

apply, a three-egg omelette as fast as you can, ready? Three, two, one,

go! You didn't do this on Blue Peter? !

I love an omelette. That looks like a proper omelette.

Right. I get to try. This Impressive. Do you want a straw? I'd

move on if I were you. Keep walking. We have seen worse? Have you? I

think that was probably Gennaro's a couple of weeks back. Right, you u

definitely wanted to get higher on the board.

On the board! Oh! Look at his nervous face.

It is an omelette. It has a little crunch with the shell.

It looks like an omelette. Henry, who would you like to beat on the

board? Being on the board would make me happy, having failed the last

time. You did it in a pretty respectable

time. In 28. 72 seconds. That puts you next to el warth. I have Gennaro

here. Where is Bryn? Do I look that old, do I? Right, you did it... Is

it going on, is it? Are you on the board? That is like something that I

would make! You are there. 32. 56. I will let you on with that one.

would make! You are there. 32. 56. Nice one.

I'm feeling generous. You did it a lot quicker.

Did I. Am I looking at the top? You did it

in 22 seconds, dead. That puts you just outside. It is a pretty good

time. 11th place. Not bad. It still tastes

a bit dodgy. So, will Helen get her idea of food heaven? A spasm cock

chicken with beetroot tabbouleh? Or lamb pot hell? The chefs will make

their choices while you enjoy this brilliant choice of dishes from

their choices while you enjoy this Simon Hopkinson. He starts off with

a quiche Lorraine. Enjoy this, it is brilliant.

A classic quiche Lorraine is a beautiful thing.

Over the years its reputation has been tarnished by careless cooking.

I'm going to show you how to make it properly.

This quiche shall banish bad memories of the wedding buffet.

A French classic, it can be truly special.

Straight on the scales. We are going to need 60g of butter.

Whizz all the ingredients together in a food processor.

I don't want it so fine that it's like sand.

Add two to three tablespoons of ice-cold water to bind it together.

This looks fine. Good pastry baking needs care and attention.

One very important thing I'll do now before I forget

is to put a flat baking sheet in the oven.

Set the oven to 180, or gas mark four.

Lightly fry the smoked streaky bacon.

Place the pastry in a well greased tart tin.

Make sure you push the pastry right into the corner.

Now, just go straight over with the rolling pin.

Now make a few pricks with a fork into the base of the pastry.

It just prevents the pastry from rising too much.

Butter some tinfoil and place grease-side down onto the pastry.

And that is ready to go into the oven.

Place on a flat baking tray and cook for about 15 minutes.

While the pastry is becoming nice and crisp, I'll begin the filling.

So, we've got three eggs. I'm going to have four yolks.

Plenty of pepper, I like a peppery quiche. White pepper.

And grate in a third of a whole nutmeg.

I'm going to pop the bacon in the bottom.

Just distribute it around. And back into the oven.

Quiche should never be eaten piping hot, straight from the oven.

It tastes much better warm or even at room temperature.

These days, I have become a bit of an early bird.

Every morning, I like a walk by the river before breakfast.

Even at this early hour, I think about cooking.

The only other two things you need to make it is a freezer and a fork.

These frozen coffee crystals, similar to a sorbet

but with attitude, are astonishingly easy to make.

Your friends will ask, "How did you make that?"

Now, I'm going to fill this with water.

The coffee itself in here. It's going to be full.

So you get almost double strength, like an espresso.

If you don't have a coffee-maker like mine,

then just make very strong coffee in the way you normally would.

And for the finest flavour, use the finest ground coffee.

Also put serving bowls in the freezer, too.

Once the coffee is made, add the sugar until it dissolves.

It just needs to be "put finger in and need to take out quickly" hot.

Pour the sweet coffee into the ice cold tray.

So, into the freezer. Leave for about 40 minutes.

About every half hour, take a fork and drag it through the mixture,

That's done. Straight back into the freezer.

You'll need to do this three or four times.

It is the key to achieving the perfect melt-in-the-mouth texture.

This is perfect. You can see it has changed colour.

I know I said two ingredients, but I can't resist adding whipped cream.

Add a vanilla pod, I'm going to put- a few seeds in. Scrape those out.

This keeps the cream cold and adds lightness.

You want to get it so that it's just dropping off the whisk.

That's fine. Time to serve the granita.

More from Simon next week. It is that time of the show to find out if

Helen is facing food heaven or food hell.

Food heaven would be chicken. Or it could be this pile of lamb

here. With a little bit of the neck, Or it could be this pile of lamb

the shoulder, slowly cooked with the kidneys, potatoes and onions and

turned into a hotpot. Thee guys have chosen the lamb, but

it did not make a difference. We are doing the chicken. It was 4-3. So

let's lose this. The first thing to do is spasm cock

the chicken. The easiest way to do that is not to use the scissors like

people do, but you can do it this way.

Turn the scissors over. I have had spasm cock once, it was

awful. That has set up the recipe.

They cooked it as a delicacy for mement I did not want to be rude. I

did not realise but they took me out to look at the Guinea pig in the

garden. I thought that they were showing me the pets but I had chosen

my own Guinea pig! I had pet Guinea showing me the pets but I had chosen

pigs as a child. So, any way, back to the chicken! I

don't know how to get on to my recipe from that, to be honest.

Any way, get rid of that bit and turn it over and press it down.

Oh! That is an amazing shot! Now a little bit of olive oil. He looks

like he's been run over! It hasn't, has it? No! Now we take the chicken

and place it on to the hot pan. The guys are dealing with the

tabbuala. It is with beetroot juice. It is so good for you.

Yes. We are using that and the beetroot.

That is hot, but bring this to the boil, gently cook it and turn it off

after it has boiled. You get this. Is that diced beetroot? No, that is

the bull fwar wheat cooked in the beetroot juice.

OK. Meanwhile, I will make the harissa

piece. We take the caraway seeds. Toast those off, please, Henry. Then

we turn our attention to the harissa. That is these ingredients

that is smoked paprika. Chilli, garlic, red wine vinegar, tomato

puree and the caraway seeds. That is it.

See that is really healthy, isn't it? This one, yes.

The lamb was healthy. It was.

I promise, I will, the next time you go out, I will eat lamb. I see what

you mean about the smell, but the hotpot is great.

But the smell of something affects the flavour.

It is memories of if you have that of a smell, it puts you off for

sure. Especially Guinea pig! Was it into

is? No, it was awful! It was deep fried! They cook it between two hot

stoves, so it looks like road kill. Mine way deep fried and it still had

claws. Any way, moving on to the chicken.

A nice bit of colour on the chicken. Without one of these, can you cook

it in a big frying man. I thought you were going to say

microwave! Yes, a big pan is good. Season it up. Lots of salt and black

pepper. This is my favourite cooking, I'm

just watching. It is not cooking, though, is it?

Pop this in a hot oven for 25 to 30 minutes. After that we top it with

the Philling that we have here. That is the harissa. If you put it on too

early it burns. -- filling. This has the hot sweet paprika.

Blend it up with the caraway seeds. These are here. And blend this up.

How are we doing? We have the bulgar wheat and the beetroot, chopped

coriander and mint. That smells amazing. It smells great. Good work.

Well done. Thank you very much! Then the lemon

zest and lemon juice into it. Then we add the chopped beetroot and

pomegranate. You just roll the pomegranate and

cut it in halve. Then all of the seeds fall out when you squeeze it.

This is going to have good texture. This is harissa. You can find this

in the souk har Cabinets. Each stall has their own recipe. This is a

simple one. You can have -- you can get this in the souk mar gets.

I love the smell of spices. get this in the souk mar gets.

Well the key to this, once it has been in there for about 20 to 30

minutes, something like that, take it out and spread this all over with

your piece over the top. It will it out and spread this all over with

burn if you are not careful. So, there is chilli, garlic, hot

smoked paprika. The sweet one as well.

A little birth of caraway seeds and red wine vinegar.

I know you should not but you can buy this ready-made? You can buy it,

yeah. But I have to fill in eight minutes of live TV! I know but for

know offises -- I know, but for novices.

Yes, you can buy it done. I was going to eat the beetroot. I

love it. This is diced, cooked in the

beetroot juice you can buy. You can cook it in pomegranate juice.

Beetroot is so good. You can put it with everything. Beetroot and

cheese. But then you have this... Wow! What

we do is get a more ive. Lots of herbs.

When you put mint in something it tastes really fresh. There is mantd

coriander. A bit of both to bring out the flavour.

Then the chicken. We can take this. Pour this juice over the top. So

this is the spicy bit. The way you have, the reason we spasm cock it,

it cook it is evenly but quickly. It is a good way of roasting a bird

quickly. That is going to rest. What I wanted

to show you, which is in here. It is a little bit of this, you mentioned

the fact you are doing BT Sport and BMXing, stuff like that? Yes. I do a

programme called Inspire on the BBC. I used to do BMXing when I was a

nipper, I would come back and watch Bull's Eye. Hotpot. If you leave

that to one side... That does look good. The amount of effort that I

put into the potatoes. Don't worry, we will have a lovely

time eating it. Hotpots are hearty and comforting. It is a close second

with the flavours. This is really good.

If I eat something that I think is good for me I enjoy it even more. I

know that sounds geeky but it is guilt free food.

I have same when I eat a bacon sandwich. I'm with you.

There is the halloumi and the chicken. The key to this is

basically you just portion it up into decent chunks. Don't mess with

it too much. A good way to do the chicken on the barbecue, the spasm

cock. How quickly can you cook it? Half an

hour? Yes, 20 minutes. There is the harissa-cooked chicken,

with beetroot and halloumi. Have a dive into that one. This is torture,

you have given me the plate but no cutlery! Dive into that, I will get

the wine out. This is delicious. Top drawer.

Susie has done an amazing job. This is 2013 vintage, priced at £6.

73 to £7. 99. This is a ConSur.

Do you always eat chick be and have it with white wine? Mostly.

So, 30 minutes? Yes, don't forget to put on the harissa later in the

cooking stage. There you go. Best of luck in the

future. Blue Peter has finished but a new chapter begins. Just don't do

anything on a Saturday morning, or I will not have a job! Well that's all

from us today on Saturday Kitchen Live. Thanks to Henry Dimbleby, Bryn

Williams and Helen Skelton. Cheers to Susie Barriefor the wine choices!

All of today's recipes are on the website. Go to

bbc.co.uk/saturdaykitchen. You can catch more great food tomorrow at

9.30am on BBC2 in Best Bites and you can catch up on my Food Map of

Britain too, repeated in its entirety straight after. Have a