29/03/2014 Saturday Kitchen

Good morning. From fast cars, to fast and fabulous food, this is

Saturday Kitchen Live! Welcome to the show! With me in the studio

today are two brilliant British chefs. First, the man from Skegness

who now runs an award-winning modern tapas empire all over London, it's

Ben Tish. Fancy shoes, check them out! Next to him is someone who

comes from just around the coast to Ben. He's made Morston in Norfolk

the home for his Michelin starred food, it's Galton Blackiston. Good

morning to you both. I will get to the jumper later. What are you

making for us? I am making a beautiful leg of lamb. Marinated and

roasted. Artichokes and a wild garlic pesto.

Salt marsh lamb? Yes. It is a fantastic product. If you can get

it, go for it. It has a different colour to the

meat? Yes, not so bright. It is a little more duller. But gorgeous.

And Gordon, something that we have never seen on the show before? I

have to do something unusual. It is a whole suckling pig with a mousse.

With some lovely spring vegetables. It will be a winner.

And the jersey Royal potatoes. So two great sharing dishes to look

forward to and there's our usual line up of foodie films to look

forward to as well. Today, there are helpings of Rick Stein, Celebrity

Masterchef, Ken Hom and Ching-He Huang. Now, our special guest today

is a genuine music legend. His career has spanned half a century

and includes the huge international hits, The Last Waltz, Quando Quando

Quando and, of course, Release Me. Welcome to Saturday Kitchen, the one

and only, Engelbert Humperdinck. Now I say legend, I am a big fan of the

'60s, with the cars, with the era. When I was doing research on you,

your career in the '60s, you were the number one? ! I started in 1967.

Are You stopped the The Beatles getting to number one? That was

lucky. It gave me a career all over the

world. At points in your career, I mean,

80,000 records a day you were selling! A day. Yes. The most I sold

in one day, I am proud of this, was 127,000 a day.

Pretty good. Pretty good.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Engelbert. 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? It is something close to your heart. I am a spicy

person. I love spicy food. You were born in India? Yes, I was

brought up in madras. We had a pretty privileged upbringing. We had

cooks. As a little boy I used to go into the kitchen to smell the food.

You have three cooks cooking for you today. I could be doing a lamb shank

madras. What about the dread dreaded food hell? Anything game. Turkey,

duck, geese. You had them as pets? I had a turkey

as a pet. A bit strange. Well, we could choose duck for that

one. So it's either a spicy lamb madras

or something with duck for Engelbert. For food heaven, I'm

going to use lamb shanks to make a cracking curry. The shanks are

browned then cooked slowly with ginger, onions, beef stock,

tomatoes, curry leaves, lots of chilli and a mixture of Indian

spices. They're served with homemade flat breads and basmati rice. Or

Engelbert could be having his food hell, duck. The duck is simply

rubbed in Chinese five spice then roasted for a couple of hours. It's

shredded and served in pancakes with a plum sauce, spring onions and

cucumber. You'll have to wait until the end of the show to find out

which one he gets. 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 Engelbert to face either food heaven or food

hell. Are you hungry? A little bit, yes.

Right, let's get cooking and starting things off today is Ben

Tish. So what are you making for us? So, salt marsh lamb? Yes, something

different. Usually, it is tapas but it is Mother's Day tomorrow, so some

Lord Mayor. We are going to roast it, cook it with artichokes. You can

prepare them for me. These are deep-fried? Yes, or

shallow fry them in olive oil. Just to get some caramelisation on them.

We don't have to take the hearts out? No, they are tender.

Tell us about the lamb. Why is it good? It has a really interesting

flavour. They graze on the salt marshes, so they take in some of the

sea water. It gives it a subtle flavour.

Is this from Essex? I think so. That is where get most of ours.

Hang on, James, we get them in Norfolk as well! I know, I know!

Now, I have garlic here. I have seasoned the lamb with salt and

pepper. In that area, it was really famous

for anchovies. What area? In Essex, the salt marshes are fantastic. It

also changes the colour of the meat. We talked about it in the beginning

but it does change it? It does make it a little more pale. Lemon zest in

there as well. These are nice flavours that I like to use.

You mentioned this is not tapas. Is this new for you, going into the

restaurant business? Tapas is great. There is always room to for tapas it

is not a fad food. It is a great way of eating. I know you enjoy it.

Yes, it is great. At the new restaurant, we have

started to do larger dishes to share. One reason is that we have

cooking kit, you can put larger cuts of meat in. They benefit from that

type of cooking. That is a charcoal oven? Yes, it is

nice. So there is a section on the menu with larger cuts to share. So

there is fresh chilli, dried chillies, I will add some Monty on

there. Stalks and all. I am making a pesto? Yes, some

beautiful in-season wild garlic. If you have not used it before, try it.

It has the garlic flavour but it is fresher.

If you break the leaves of it and smell it... It is quite unusual.

It is very seasonal. Around for about six to eight weeks. I am

putting anchovies in there as well. That works well for the dish

together with the lamb. You can forage for the garlic here.

It is amazing stuff. So, the marinade on there. With oil.

Rub it all in. Give it a few hours. Ideally overnight. If you can plan

well, do it overnight, or three to four hours.

You have the anchovies on there, that is great inside the meat as

well. Yes, lovely.

So, the pesto is with the wild garlic, the parsley. .

That helps to balance it out a bit. So how long do you marinade that

for? Overnight. Or three to four hours, that would give you a good

flavour. Here is one we have got. What I will

do now. Engelbert likes the garlic, boys.

Lovely. It is amazing stuff.

So, these, explain what these are. These could be a tapas as they are.

Yes, they are brilliant. Really, really good.

With the leg of lamb like this, it is important to seal it beforehand.

Get the colour and then put it in the oven. It will not need so long

then it will be nice and pink. A little bit of salt on these? Yes

and a little bit of lemon juice. Just on their own, they are great

even as a starter. So the pesto. In here is the

parsley, that balances the wild garlic otherwise it is too strong.

There are the pine nuts, the parmesan. Classic pesto ingredients.

Is there vinegar in there? Yes. And a little lemon juice to sharpen it

up. You want to keep it rustic.

Yes. Keeps it rustic to add a bit of texture to it.

Not too smooth. Only olive oil on there as well.

Lovely. Now this is getting a nice caramelisation.

That give it is the colour. It will crisps up the marinade on the

exterior. It will be really, really good. Then it is whacked into the

oven. Remember if you'd like to put a

question to either Ben or Galton then call us now on:

So, the salt and the lemon juice. Yes, and the lamb goes into the oven

now. How long do you cook it for? Like

this, about 45 to 50 minutes. But really important, you must rest the

meat afterwards. For about 30 minute, then all of the juices go

back into the meat it will be evenly coloured and delicious. I have one

here. As you can see. It is nicely coloured. All of the juices there.

A good tip is that leaving it on the bone, it cook it is quicker? Once

the heat gets into the bone it conducts it quicker.

I will let you slice it. So, rust rusty, or should I say

rustic pesto or chunky. Really good.

Happy with that? Yes. With the wild garlic, you can freeze

it in butter, it keeps really well. Lovely.

Right, let's go. What temperature did you have the

oven on? About 220 degrees. Something like that.

Look at that. That is lovely. The other side may be easier.

You do pay a little extra for the lamb but it is worth it.

It is looking lovely. The flavour is really subtle. That

is brilliant. Beautifully cooked. Very happy with that.

That is that. With this beautiful pesto on the side. There we go.

Brilliant. I have some of the juices from here.

Some of this. Yes, get some of that over. And

finish with some sea salt. So, give us the name of the dish?

Marinaded and roasted salt marsh leg of lamb, with crispy artichokes, and

parsley pesto. And not a mark on his beautiful

velvet jacket. That is brave! Brave indeed.

It looks good to me. See what you think of it here. Dive in and tell

us what you think. I get to taste this? Yes.

And the pesto, keep it chunky. I have to eat the ends as it is raw.

Raw? You like it more well-cooked. Make sure that lamb is cooked later

on! Then an extra hour in the oven. For well done, you have to have it

cooked for an hour-and-a-half. There you see, look... Happy? That's

OK. The pressure is on me next! We need

some wine to go with this and we sent our expert, Susy Atkins to the

Cotswolds this week. What did she choose to go with Ben's lovely lamb?

I'm here at the Roman villa that dates back to the second century.

Before I head into nearby Cirencester, to choose the wines for

today's dishes, I am going to have a look around.

Right it is time to hit the shops! Ben, I've road-tested your wonderful

salt marsh leg of lamb. It is delicious. Full of viveacious and

vibrant flavours. So I need a highly fruity red wine to go with it. To

pick up on the Italian influence, then go for a Chianti Classico. A

wine like this one would be a really good option. But I am going for

something classic. From a corner of Spain that is renowned for winning

ways with lamb. The one I have chosen is the Muriel Rioja Reserva

2008. This wine is made from temperanillo.

It is lovely, possibly oak-aged, it has turned it into the perfect

partner for the rich flavours of the roasted lamb. There it is. A lovely

smell of red Rioja. Strawberries and pluck there is too.

This is sprightly and fresh for a Rioja reserva. That works well with

the lively and the forceful flavours of the pesto, the anchovies and the

wild garlic and parmesan cheese. But crucially it is not a heavy wine, it

does not have a big finish, that is important as we have to match it

with the artichokes, which would clash with a bigger style of red.

Ben, what a great take on roasted lamb. And here is a great red to go

with it. I hope you like it! What do you

think of this? I think it is delicious. I like it with the

artichokes. I like the Rioja. Riojas are great.

I love a good one. And in season, this, it is great

with the asparagus and with the wild garlic and the salt marsh lamb. That

is fantastic. A lovely dish. Coming up, Galton will be serving

something very special. What are you cooking Galton? It is a suckling

pig. It is with a mousse. You will go mad about that but you always do.

But the Jersey Royals, and lovely spring vegetables.

Lovely. And don't forget you could ask Ben

or Galton a question if you call this number: Now, it's time to head

off to India to catch up with Rick Stein. He is in search for the

perfect curry has taken him to the ancient city of Lucknow and he's

getting a masterclass in making pilau rice. The city of Lucknow is

special in the story of curry. It was the men of the nawab who loved

their food and were always trying to outdo their rivals to put something

special on the plate. What Lucknow means is a lot to me

but also as a schoolboy, the siege of Lucknow and because it was the

birthplace of Cliff Richard, an insignificant point but it means a

lot to me but also because of the food. This is one of the centres of

great mogul cuisine and the home of mutton pulao. It intrigues me. I

can't understand the difference between mutton pulao and mutton

biryani. It is a subtlety so far, I have not caught up with. But that is

typical of Indian cuisine. It is very subtle. It just so happens that

the story of pulao is linked to this famous landmark of the city, the

Imambara. During a time of famine, the nawab gave people work to build

it in exchange for food. During a royal inspection, he caught the most

wonderful aroma, coming from an area of pulao, saled with dough called a

Jean-Paul Duminy. It mean it is is cooked with steam. From that moment,

a humble peasant dish was exulted to the Royal Court.

And this place called Idris, I am told, cooks the best pulao in town.

I was really privileged -- privileged to meat up with Mir Jafar

Abdullah. He comes from a family of cooking pulao. They are experts.

So, the whole family... This is a family business? Yes, they are

involved in the traditional business. It is a great traditional

thing that is happening here. My ancestors, they were in the royal

kitchen, cooking with the same recipes and the same traditional

food that is being cooked today, giving the same taste and flavour.

This is mutton pulao. Wow! Can we taste it? This is ready

for tasting. Wonderful.

Wolf, that is totally wonderful! The longer I stay here, the more various

dishes I come across, especially here, are ingreated in their

history. What they were creating for the rich nawabs is now the food of

the people now. This dish, nimish sums up all of the things that this

stands for, luxury and subtlety it is so delicious.

People say to me, you are so enthusiastic about everything that

you try, surely you don't like all of it. I say actually, I like nearly

all of it but if I use the word interesting, not so much. But this I

love. It is lighter than air. What they do is take milk and cream and

boil them a little bit. Then they chill the milk and the cream

overnight. Then they whip it with sugar and they add saffron, card

upon, pistachio nuts, almonds and top it with some silver, very thin

silver foil. Come past, please! Nimish, once tasted, never

forgotten. I want to make it. What a better place to create such a thing,

than my lovely bungalow on the lagoon. It is a place I know I will

miss like mad when I leave. So, I'm pouring in the chilled cream

into my whisking bowl. I mean this is so simple to make, this nimish

but it is very rich. You can only get it in the autumn, in the early

morning as it requires the edition of juice from a chilled night --

sorry, dew of a chilled night to make. Now when I first heard that, I

was cynical. I have to say. The idea in my head was of people going out

to collect dew with maybe a dust man and -- dust pan and a scraper off

the grass. But apparently what they do is stretch material on a frame

and leave it out overnight and they collect the dew, that they add to

the nimish. So I whisk the cream until thick and sprinkle the icing

sugar into it. I didn't get morning dew, I got up too late! Next it is

the milk infused with the strands of saffron and keeping up the middle

eastern tradition, as many of the cooks in Lucknow came from Persia,

rosewater. A little more whisking, then it is ready to pour into a bowl

and chill. That goes into this beautiful fridge for about three

hours. It is just a little difficult to

shut. It has its own life! There That chills for at least a couple of

hours in the fridge. But this is an important part of the recipe and

show shows what lengths they go to here to impress their friends.

That is fascinating. The man in front is putting the little wafers

of silver in hundreds of pages of nylon. The guy behind is bashing it,

until the silver turns into the size of that book. The Muslims really

like that. With meat it is a sign of real strength and life. Of course,

if you are eating food that is adorned with silver, you must be

worth a lot of money. My gosh, it does not have make a perfect

finishing touch to a nimish. This is a typical Lucknow dish. It

has all of the hallmarks of the nawabs. It is not just cream, it is

saffron and rosewater and above all finished with the silver leaf.

That dessert looked very interesting! Rick used a lot of

saffron in his dishes today and it's one of those spices which is often

thought of as being hugely expensive. But a little does go a

long way and you can make lots of stunning puddings with it. I'm going

to use some to flavour one of my favourite desserts a creme brulee

which I'm going to serve with some poached pears. So I take some milk

and I infuse the saffron in the milk. Then I will use a mixture of

egg yolks and sugar firstly. There are two ways to make the creme

brulee once you have made the mix, you can cook it on the stove and

then allow it to set. But I like to bake it in the oven on a low

temperature. So take the eggs, then mix the sugar and the saffron to

make the mix. So about five egg yolks for this. Medium-sized eggs,

in there. Throw in the sugar. We have the saffron. That is infusing

nicely. Then all we do is whisk together this with the cream. It is

a cold mix, really. Makes it all together. If you are doing a vanilla

creme brulee, infuse the vanilla in exactly the same way. Now pour that

on the top. Pass it through a sieve. You can see it has turned a lovely

colour. Then all we do is pour it into the

mould. So pass it through a sieve. And pour it straight into the

moulds. So the sugar is in there with the

egg yolks, the cream and everything else and we pour it into the dish

like that and bake it in the oven. Easy as that. Now, I was reading

about you last night. I didn't know where to start in your career. But,

firstly, you were born in and are area. You moved to the UK age aged

ten? Yes, about then. You wanted to play music, rather

than sing? I wanted to be a musician. It did not turn out that

way. What a shame! But the saxaphone was

your big thing? Yes. Was your mother a musician? My

mother was a violinist, she could sing opera. She was very strong.

That is where I got the power in my voice, from my mum. Your voice is

amazing. You seemed to hit it in the right time in the '60s. You were

lucky in your career. You have done the scene, the nightclubs but you

have learned the circuit? I have done it over and over again. Even

this year, I have done over 50,000 miles going to Singapore, manila,

Russia. But before, when you were young, you were doing that in your

trade. In the beginning, you were a replacement and sang at the London

Palladium? When I did the London Palladium, that worked miracles, we

started selling about 80,000 records a day. It went up to 127,000 records

a day. I was so excited. I used to make the calls myself. How many did

we sell today? And Elvis was a great friend of yours? You kept the side

burns but you had them before Elvis? I did. I did. I have to say, Elvis,

you stole my side burns. But he made it bigger than I did. Once he put

them on, I did not exist. But I loved the man, he was a great guy.

Also, the music was a huge thing in the '60s. It was that transition.

But there was a lot of competition. The The Beatles. You managed to keep

them off the number one spot? They had Penny Lane and Strawberries

Fields. But Release Me stopped them from going to number one. This

little lad from Leicester. So you are still touring, still

making albums. Now this is your 80th album? Yes.

The 80th album. And the list of people on the album, you phoned up,

you asked them to work with you. You have Olivia Newton John, Willie

Nelson, Cliff Richard, Smoky Robinson. The lilt goes on, even

Elton John. -- the list goes on, even Elton

John. It was such a great response, we had

to make a double album out of it. So, those we didn't make it with, we

are in the process of making a third one, Engelbert, Re-dialled! Where do

the songs come from? We, I made a wish-list of who I would like to

have on the album. Then we went into the studio and

sang songs that I liked. I recorded the songs and then I asked the

people on the album, which one they would like. Elton was easy, it was

one of his. With Willie mell Nelson, it was a Bob Dylan song and Cliff

sang Since I Lost My Baby. It was a terrific job. It turned out to be a

big play on the road. There are the Corrs there as well.

What a mix and match. You were all over the place recording this? Yes.

To record it, some was recorded in London, LA? Yes, and New York and

Nashville. It had to be Nashville. You are

still touring to this day. And now a one-off concert, it brings us back

to the Palladium. Yes. If it were not for the

Palladium, when I sang Release Me, I would not be sitting here. That

started the ball rolling. Now we are going back on May the 4th to do a

concert. Hopefully with some of my guests on the album to come and join

me. You won't tell us who they are yet?

I don't know who they are! You are playing with a huge Orchestra? Yes,

a 70-piece orc Straub -- Orchestra. Do you still get the same buzz? I

do. I do. Get the cold hands.

So, this is the Powellaway. We put on some brown sugar. If you

put it under the grill it cooks it again and it tends to split so we do

this. Now we are going to take the poached pear. But carry on. Do you

still get nervous? I get cold hands. I would be no good at the cooking.

But once I am on for ten bins -- minutes, the cold hands disappear.

Out of everything you have understanding, what has been your

favourite to perform? I was watching footage, this is what is great about

the modern things, YouTube. I watched this, I have tweeted it, you

have to watch this, this is the Hollywood Palace. A gold set, a

black tie, it is proper cool. Proper cool! I have been in the

business 47 years. I was able to work with massive stars like Buncke

Crosby, Bob Hope, Dean Martin. All of these people.

It was a joy meeting these people, knowing that I would be side by side

with the giant performers that they were. I am just very lucky.

Do you sit at home and think, what happened? Yeah, I do! There you go,

and now you have creme brulee cooked by me. I do like creme brulee.

Well, try this it is cooked enough. I can see a bit of blood in there!

No there is not! It is nice. Yes! So what will I be cooking for

Engelbert at the end of the show? It could be his food heaven, a lamb

madras and I'm going to use lamb shanks for this. The shanks are

seared then cooked very slowly with onions, tomatoes, ginger, beef

stock, plenty of chilli and loads of spices. It's served with homemade

flat breads and plain basmati rice. Or Engelbert could be facing food

hell, duck and a whole Chinese style roast duck. The duck is simply

rubbed in Chinese five spice powder and roasted until it's tender. Then

the meat is shredded and served with pancakes, plum sauce and garnished

with cucumbers and spring onions. Some of our viewers and the chefs in

the studio get to decide Engelbert's fate today. But you'll have to wait

until the end of the show to see the final result. So, what's the name of

the album? Engelbert Calling. And watch the clip on YouTube. It is

brilliant. Now it's time to catch up with the competition to become

Celebrity Masterchef. The latest batch of hopefuls are off to face

their first mass catering task, cooking for the students at

Goldsmiths University. After surviving the MasterChef kitchen,

the four celebrities are being sent into the fearsome world of mass

catering. Welcome to Goldsmiths College.

Recognised as one of the leading creative universities in the UK. You

are preparing and serving lunch for over 100 of the students here today.

Today you are working in teams. The first team is Brian and Shappi, the

second team is Miranda and Shane. Each team needs to prepare a large

quantity of food. 40 meat dishes, 30 vegetarian dishes, and 30 desserts.

You have two hours. Good luck. Off you go.

Goldsmiths College is part of the University of London it is renowned

for its fashion, arts and music degrees.

Previously alumni include quantity quantity quantity, Damien Hirst and

Blur, who form formed in the college in the '80s. Today, the celebrities

are under the guidance of Goldsmiths College head chef, Mehmet Akar.

Good morning. We are serving at 1.00pm. I want it out at 12. 55pm.

Good luck, everyone. The teams have to create two main

dishes, one meat, one vegetarian and a dessert. They can choose from

pork, beef, spinach, tomatoes, chickpeas, couscous and a range of

fruit, veg, spices and larder ingredients.

Just tell me the idea for the menu? We were thinking for the meat dish a

middle eastern style beef stew. A veggie curry.

And for the pudding a nice fruit salad.

I don't think so. It is cold this weather. You can make a crumble?

Yes. Let's make a crumble. That is not rocket science.

No, it is easy and simple but the time is kicking out now.

Can we discuss something with you. Vegetarian option we thought of

stuffed peppers. Meat, a pork stroganoff. And pudding, we saw the

biscuits and cheese, so we thought about a lime cheesecake? Sounds

good. Shall I chop the veg? Yes, you do

the onions. The celebrities now have two hours

before the lunch service. I don't like fat in my meat at all.

I hate fat in my meat. While Shappi starts to fry off the

beef for the stew, Brian gets on with the prepare for the vegetable

curry. With Shappi and Brian well under

way, Shane and Miranda are discussing how to cook their dishes.

What else? It has to go in 40 minutes.

What is going on between Shane and Miranda is frustrating me.

Think that the onions have to go in soon.

Cook, guys! Cook something! Shane starts preparing the pork for the

stroganoff. That has to come out. Can you get it

on the board? Get a smaller knife, maybe.

While Miranda finally gets on with making the biscuit base for the lime

cheesecake. I am under Miranda. She is the head

chef without a doubt. I am happy peeling onions, that is good. We

need direction. What is happening, I am fast-cooking

the meat. Then I will add the chickpeas, maybe some tinned

tomatoes and hope... 45 minutes have gone.

Brian has been left in charge of vegetable curry. This is only the

second time in his life he has made a curry.

Brian's mess is pointing towards a messy lunch.

Chopping away. I hope that I have enough there. I don't know if it is

enough for 30 people. It is difficult to know, really.

Miranda has finished the base for her cheesecake. Shane is still on

the stroganoff prepare. Miranda and Shane have not made a

proper start on the stuffed peppers. If they don't sort themselves out,

the students will not get food in that part of the kitchen and I am

serious! Oh! Listen guys, you have one hour! Just over an hour before

lunch. There are hungry looking students down there.

Come on, guys. Don't let me down, please.

Oh, no, it has gone lumpy. What have you done? I put the flour

in. It is a disaster. You have to mix it with water to

make a piece. I know.

You didn't know, otherwise you would not have done it.

I panicked with the time. I will sort it out.

Will you? Good luck. Not that I know how to fix it. I

will just do at that for a bit. While Shappi tries to rescue the

stew, Brian gets the curry on and makes a start on stewing the fruit

for the crumble. Shane has finally started cooking the meat for the

stroganoff. This should take another 20 minutes.

I have spent too much time on the cheesecake. I can tell you that. I

had no idea it would take so long. Anybody know where the fridge is? !

Right now we have a cheesecake in the freezer. Thank goodness.

Nobody knock that off, please! 30 minutes to go. The pork stroganoff

has just started. The stuffed peppers are bare of stuffing. There

will be stuffless peppers! You can find out if the students get through

lunch alive in about 20 minutes or so. Still to come this morning on

Saturday Kitchen Live. Ken Hom and Ching-He Huang are taking the silk

road to Kashgar in Western China. After a trip to a busy cattle market

they visit a local chef to cook him a dish of rice with saffron, celery

and pistachio nuts! It may not be as unusual as Ken and Ching's but Ben

and Galton will be undertaking a very unique culinary EGGs-ploration

of their own. Yes, it's their turn to take the Saturday Kitchen

omelette challenge and all under the watchful gaze of none other than

EGG-elbert Humperdinck! You can see the carnage, sorry action, live a

little later on. And will Engelbert be facing food heaven, a lamb shank

madras with basmati rice? Or food hell? Chinese style roast duck with

pancakes and plum sauce? Right, let's cook our next dish and here to

do it is Norfolk's finest. It's Galton Blackiston. What are you

making today? We are doing suckling pig. This is from Norfolk. It is

from a mate of mine. If you go anywhere in Europe, they eat a lot

of this. It could be a little contention. But if you have a fish,

you cook it whole. A rabbit... We have been pig farmers

all of our life, so what are you going to do with it? Exactly,

exactly. We have to salt it and into a hot

oven, quick. So, a really hot oven.

Yes, and this animal here will serve about ten people, I would think.

We use it at Morston a lot. The meat is so beautiful. It falls off the

bone. It is almost, you can almost pick at

it. It is a great family dish to do. How long do you roast that for? I

would say about two-and-a-half hours. Any longer, then the whole

thing will fall apart. You see them a lot in Spain. Very

popular in Spain. Absolutely. It is the sort of thing when I go

abroad, I look for the suckling pig, it is delicious. We should be using

it in this country. In nor fudge -- Norfolk, we have not! Well you have

the pigs! What are you cooking with it? Now we have beef stock that is

very hot. And what I have here is a Chinese truffle.

Chinese? Yes, they are cheaper. If I could get the local ones, I

would use them. You can buy these frozen. They are great for sauces.

So the beef stock is in there. If you can get hold of the Chinese

truffles then do so, a little bit of white trough -- truffle oil.

That is strong? It is, it is a powerful mousse. And then, another

thing you will like, you will criticise it but you will like but

smell that. This is ceppe aroma. Have you been to Aldi or something?

Well, it is unusual. But it is good. Nothing too fancy for you. It is

good stuff. You can use the dried ceppes.

Of course. So, now the beef stock is in there,

the oil, the Chinese truffles and a splash of cream. So you can make

this in advance. Last year was a busy end to the year

for you. You opened your fish and chip shop and also the book, The

Recipe for Life? Yes, that is a book I did with a couple of good chefs,

Daniel who comes on here, Andrew Farrelly. And Nico, he is involved

in the book. It is all to do with recipes for people recovering from

cancers. They wanted different food to recover from. It is brilliant. I

am very proud of it. Very proud to be involved in it. It is a great

book. So, the beans are cooking there.

What else? So, the sauce has been reduced.

I like to complicate things and put it in a machine. So I put it in

there. Blitz it. And then... If you want to

FOAF around with it, put it through a sieve, do so, you wouldn't, I know

but I probably would. You are using wild garlic as well?

Yes. We are cooking that, sauteing it off in butter.

You call this a mousse, it is a sauce at the moment but... I can

feel something coming on now. You are going to start to say something,

aren't you? I'm not saying anything! There you go.

So this has to be this consistency. Then you pour it into here.

With a little bit of butter and cream.

Not too much. But just a bit more than that.

So why do you put the cream in after? It helps to give the sauce a

shine. Then we pour this in. Engelbert, you will love this. I'm

watching. You will love it. It is right up

your street. And it is not rare! There is no blood in it! Have you

podded the beans, James? No, they are just in there! I knew it.

If you don't have a gun, what do you do? Just use it as a sauce. This is

a chefe touch. The difference between the sauce and

the mousse is obviously ?28! One more for fun.

So, drain the potatoes off. With a little bit of butter? Why not. You

can put it all together if you want. Then we shake this up and get it

ready. And this will be the mousse, James! Or the sauce! Now, of course

all of today's studio recipes, including this one from Galton are

on the website go to: bbc.co.uk/saturdaykitchen. For all

of those who were worried about it, bring this out. Look at that.

Engelbert, look at that. My gosh! You are going to eat that. Well, not

all of it. But look, it is bull. Beautiful.

-- but look, it is beautiful. I have to show you this. Look... How

long has it cooked for? That is cooked for about two-and-a-half

hours. You can see at a dinner table if you brought it to the table, if

they all picked at it, it falls off the bone... It is beautiful.

You must agree with me, James. Well, we were brought up on a farm,

so it is no different to me. You know me, James, I like to give a

little bit and keep them wanting more is that enough? That is OK.

Some potatoes. Jersey Royals, in season. Has been

now for a couple of weeks. A few of these lovely garlic and

broad beans. Beautiful. I like to put the mousse over the potatoes. I

think that the truffles and the potatoes work so well.

You would like a few more potatoes, wouldn't you? OK, you can have one

more! ! This is it. Oh, no! The jumper! Look at that.

Is that it? ! You taste that. That is suckling pig, Jersey Royals,

truffle mousse, garlic and a new jumper! Beautiful.

Right you get to dive into this one. So, the truffle is the sauce. Tell

us what you think of that. With the potatoes it is fantastic.

It is well done. Engelbert, it is just for you.

It is definitely well done. It is very hot.

Not bad! It wasn't as good as the creme brulee, though, was it? Right,

we need some wine to go with this. Our expert, Susy Atkins has been to

Cirencester this week. So what did she choose to go with Galton's

sensational suckling pig? Galton with a whole-roast suckling

pig, you may think this is the -- this is the moment to roll out a

heavy wine. But I am thinking of something softer and more user

friendly. You may go to Italy for it, this Puglia could hit the right

balance. But I've decided to go to France and a region renowned for its

mellow wines. I have chosen the Cotes du Rhone Villages.

Very appealing. The rope valley is chateau enough

d'you pap. This one has a very inviting scent. With blackcurrant

and spicy clove and the Syrah from the green ash grapes as well.

What I love about the wine is its texture it is ripe, smooth, soft. It

does not have hard tannic edges that could clash with the creamy mousse

and with the wonderful Jersey Royal potatoes. But this has enough

richness and depth of flavour to take on the gorgeously juicy meat of

the suckling pig. I love the slight twist of black pepper on the finish

that works so well. Galton, your suckling pig with t rushgs --

truffle mousse is a cracking piece, and here is a crowd-pleaser to go

with it. Cheers! Cheers indeed. This is lovely, served at the right

temperature. That is massively important.

This morning it was cold. But when you open it up and let it breathe,

it is very important. It tastes gorgeous.

Compared to what we had this morning. A different thing all

together. Beautiful. Right, it's time to get back to

Celebrity Masterchef. When we left them the four hopefuls were heading

for a lunchtime disaster full of undercooked fruit and unstuffed

peppers. Can they rescue things and get the students fed with no

problems? Can they 'eck! Take a look. With all of their other dishes

cooking, Brian and Shappi team up to make the custard.

One ounce, the whole bag needs 07 -- 70 litres of milk or three pints of

milk. I can see Shappi reading the

instructions on how to make custard. Come on, Shappi, you must have made

custard in your life? Shall we use the bigger pots? Yes. I think maybe

more milk. Is that cream? ! Oh! Is it cream? Yes it is cream. Well put

some of this milk in. What the hell is this? It looks like

milk. It should be marked clearer. How much custard powder is in here?

This is enough for 200 people. Oh, my gosh. Guys, just wait a minute,

please. So frightened the chef, he has

brought in the reserves to help out. Never before has this man looked so

stressed in his whole life. With 15 minutes to go, Miranda is

struggling to get the couscous stuffing ready for the peppers.

Robbish. This is really rubbish. If Miranda and Shane get that

vegetarian course up, it will be close on a miracle.

With moments to spare, Miranda and Shane still need to stuff all of

their peppers. It is always about timing with

something as big as this. We know that.

But this time it is getting a little hairy. Shane and Miranda are so

behind on time. This is just rubbish.

It is back-breaking work. Come on, guys, push it please!

Ten minutes late. Lunch is finally served.

Miranda and Shane have made a pork and mushroom stroganoff with rice

and roasted peppers, stuffed with couscous and sweet potatoes. Shappi

and Brian have made a Mediterranean beef stew and vegetable curry, both

served with rice. Hi, there. Sorry we are late! What's

the vegetarian option? We have a curry here and stuffed red, green

and yellow peppers here. Shappi's beef stew and Brian's

vegetable curry are being snapped up.

Picked the Mediterranean beef. I would assume it is cooked by amateur

chefs, more than professionals ones. To be honest, I didn't love it.

Vegetarian curry, please. I chose this vegetarian curry as I am not a

big meat eater it is good. Lots of flavour. A little bit of spice that

is nice. It is pretty good. Pork and spinach stroganoff here.

Pork? On the other team, Shane's pork stroganoff is selling well.

So far, so good. It is moving. But not Miranda's stuffed peppers.

Any vegetarians want a stuffed pepper? Stuffed with couscous and

roasted butternut squash? I'm not proud of them. They don't look

beautiful. It was a bad decision. Hello, pork, yeah? Had you.

-- thank you. I had the pork. The sauce looked

delicious. I think it is really tasty. So, I am happy.

I chose the stuffed peppers and couscous. To be honest, it is a

little planned. With the mains gone it is time for

the dessert. The teams' puddings are a lime

cheesecake from Miranda and Shane and an apple, pear and apricot

custard from Shappi and Brian. Apple and pear crumble and custard

over here. Thank you very much.

Cheesecake is on. I'm thinking, it is a bit icy. A bit cold.

The last couple of pieces of cheesecake.

Is it all gone? It's all gone. That is not so bad now. It has kind

of defrosted. The cheesecake filling is really

hard. Like it has been frozen or left in the freezer.

I was disappointed it was really cold. It does not taste of much. But

the base was good and the strawberries really good. That is

the last one. Well done, my friend. Bless you.

I went for the crumble it was nice. I didn't know what the fruit was. A

mystery but it was nice, yeah. Well done, guys. Well done.

High five! On cooking this quantity of food in an environment that they

have never been in before is daunting. I think they have done OK.

I have to say, though, I this -- I think that the boys edged it.

You have got it. But nobody is going home. There is

still stuff to do and the next challenge will be properly tough.

Fascinating stuff! Right, it's time to answer a few of your foodie

questions. Each caller will also help us decide what Engelbert will

be eating at the end of the show. So who do we have first on the line?

Jason? How are you? Very good. What is your question for us? I am

studying at the University of West London and learning about Suvee. So,

how would you do that to an ox tail? You can easily do that. The same

rules apply. Cooking it at about 80 degrees.

Pieces first. Yeah, cut it into pieces.

Just checking. Put it in the suvee bag. Maybe with a little bit of

rapeseed oil. At 88 degrees for probably 24 hours. Then it will fall

off the bone. It is a good way of cooking it.

Good luck with that. What dish would you like to see at the end of the

show, food heaven or food hell? Heaven.

Paul, what is your question for us? I have purple sprouting broccoli but

put in the freezer. I want to know the best way to cook it. I would

steam it first. Tender, into a pan with olive oil. Saute it and add

finally chopped anchovies and a little blood orange segment.

I think it is great with pasta and garlic and lemon. Two dishes. What

dish would you like to see? Unfortunately, hell.

One of each. Simon, are you there? Yes.

Are you anywhere near this chap? No, I am not, unfortunately. What is

your question for us? I would like the best way to cook cod loins.

Cod loins, these can be big pieces of fish. Hopefully caught from the

North Sea. You can eat them in one or two ways. Cut them into steaks

and pan-fry them or bake it. Bake it on a tray with butter. Treat it

simply. If it is that fresh, simple, simple.

Fennel is good with it. Yes, you could do that.

What dish would you like to see? Heaven, please.

Anna from Weybridge, are you there? Yes, good morning.

What is your question for us? I would love to find a different way

of cooking mussels but not in a cream sauce.

I agree. I am not a fan of creamy mussels. I would get Prosecco or

Cava. With garlic, chilli, I make some fried breadcrumbs. It is called

migas in Spanish. Flavoured with the garlic. With the mussels on the

plate, the sauce over it, sprinkled with the migas. Delicious.

What dish would you like to see? I'm sorry, I love duck, so hell.

Norma from Cambridge, what is your question for us? The best way to

cook pork cheeks. Long and slow.

I would definitely say brazing. So it is spring, something lighter. --

braising. Braise it down in cider. Add some chicken stock. Finished

with peas and broad beanss. Lovely What people don't realise, is that

things like the cheeks, they are beautiful. We need to eat it all.

What dish for Engelbert? Heaven or hell? Heaven.

Oh! Right, it's time for the omelette challenge. Paul Rankin's

sitting pretty at the centre of our pan with 17.52 seconds. Ben can you

get yourself in there? Are you ready? No! Three, two, one, go! That

was pretty good. I don't think he seasoned it, James.

I didn't! This is unique... Burnt on the outside and raw in the middle.

It is Spanish-style! Yeah, is it? It has seasoning in it, I will give you

that. Right, Ben, are you on the board?

Yeah, I am there. Do you think you beat your time? No.

Galton, where are you? What do you think? I don't think I beat my time.

I think that is an omelette. Yes! And it is a lot quicker. A lot

quicker. No? ! I can't bear it? ! You are in

the top ten. Am I? No, you're not. Yes, you are! 19. 64.

There you go. That puts you up there.

That is a shame as we wanted to play this...

# Please release me. Or this # When will you say, yes, to me. So

will Engelbert get his food heaven, lamb shank madras with basmati rice?

Or his food hell, Chinese style roast duck with plum sauce and

pancakes? Ben and Galton will make their choices whilst we take the

silk road to Western China with Ken Hom and Ching-He Huang. They've

reached the city of Kashgar on the Chinese Afghan border. And for Ken

and Ching it's definitely a bit of a culture shock. Take a look!

We're on the second stage of our epic journey across China's vast

Western Front year, where few travellers dare to venture.

After travelling more than 3,000 miles north-west, we arrive in

Kashgar, on the border of Afghanistan and Pakistan.

Kashgar is home to a veiled minority.

Their culture has been ruled over by the Han emperors. This city is once

the road that connected China's River Yellow River Valley with India

and the Mediterranean. This is where the Far East... Meets

the Middle East. We've come to the markets to find

out if the culinary and the religious customs are surviving in

this ethnically diverse city. This is certainly the most exciting

place we have been to in China. We are met by our guide, Mohammed.

Hi! Hello! Nice to meet you, I am Mohammed. Welcome to Kashgar. You

have just arrived? Yes, we did. Come on, I show you around. Thank

you. It is a pleasure.

1,000 years ago, this market would have been overrun with caravans

bringing goods in and out of China on the northern Silk Road. Today

with over 5,000 stalls, it is packed with traders, hot off the Karakoram

Highway from Pakistan. Amazing. These are apricot seeds.

Those are sunflower seeds. People just mix a little bit of all

into their pocket. Mmm! Delicious, yeah? Really good. Healthy for you.

Apricot seeds is very good for the men! Really? I won't ask you why!

You eat this, you don't need Viagra! Wandering through the market it is

striking to see one food you would be hard-pressed to find anywhere

else in China. Delicious.

Can we buy one? Here, the nan bread is sold on almost every street

corner. With sesame seeds and onion.

They put them on top. 2,000 years ago, the cattle herders

travelling through the region relied on this bread to sustain them in the

desert. Today we consider considered sacred.

One way they are trying to keep this tradition alive is by their food.

One thing that us Cantonese don't eat much of is lamb. In Kashgar, it

is a ceremonial and a everyday meat. Every Kashgary knows that there is

only one place to buy it. Thousands of people swarm into

Kashgar every Sunday for the livestock market.

It is a disorientating cacophony of animals, car horns and bartering

traders. Today is very busy as an ancient -- ancient Persian festival

is coming up, celebrating spring. Lamb is as essential to that, as

turkey is to a British Christmas. With the markets so busy, we are

relieved to have Wahab show us around.

The market has been alive for more than 2,000 years.

It is crazy. I feel like we have stepped back into time.

We are meeting the number one roast lamb chef in Kashgar.

He has an order for a Knew Year Celebration. He is here to find the

best sheep. This is one of the best quality

sheep. Three years old. You can tell by the teeth snow Yes.

Why buy a three-year-old? If it is younger, it is better quality. And

the taste of the sheep is more delicious.

The chef asked me to make a dish to compliment the lamb for the new

years feast. I have cooked a lot of lamb but this beats it. I want to

use the local ingredients but with my Chinese style of cooking.

There are the chef's daughters there.

They look like him. I am making my version of a dish

called pulau. I have water flavoured with saffron

from the market. The saffron goes into the hot water. This helps to

release the aroma to infuse the dish. I am also adding a pinch of

salt and a teaspoon of cumin. It will be flavourful. Cumin is not a

spice used much in Chinese cooking as it has such a strong flavour. But

it is popular in the middle eastern dishes. When the oil is hot in the

wok. Add two chopped onions and stir-fry for a minute. Then add the

carrots, salt and pepper and stir-fry for another couple of

minutes. I am putting in celery. Trying to

use what is local. I will cover that, to maximise the temperature.

This should be left to simmer for about eight minutes.

I have here some lovely pistachio nuts. Apcot seeds and some raisins.

We are really here at the cross-road of the East and the West. This is

very middle eastern using the nuts. Next, the rice goes in.

Now this rice is a little like short grain. I just warm it up. I willed a

my liquid of water and saffron the salt and spices.

Finally, add the pistachio nuts, the apricot kernels, the raisins and the

chopped celery leaves. It is different. Good different. The

taste is good. It looks pretty. Colourful.

Thank you. The onions are sweet. The rice is

cooked through, tender. The raisins in there, really adds a sweetness.

And the apricot kernels. A good crunch. It's a good texture.

There'll be more from Ken and Ching on next week's show. Right, it's

time to find out whether Engelbert is facing either food heaven or food

hell. Your food heaven would be these lamb shanks which I'll turn

into a spicy madras style curry with ginger, tomatoes, plenty of chilli,

tamarind and lots of spices. It's served simply with basmati rice and

flatbreads. Or you could be facing your food hell, duck which I'll

roast in Chinese five spice powder and serve in homemade pancakes with

plum sauce, cucumber and spring onions. What do you think you're

getting? It was in their hands. It was 3-2 to people at home but I like

the lamb as well. So that is what you are having.

So, we brown off the lamb shanks. Ben, if you can make the flatbreads.

There is flour there with water. If you can chop the mint. A little bit

of mint and coriander. Leave the rest for me for later. Finally chop

the onions. I will get the lamb shanks on here. I seal them off

first of all. So the memories of food in India were good? Yes.

You had your own chefs? Yes, I smelled it! So we seal these off and

I grab the spices. We have cloves, cumin seeds, fenugreek, mustard

seeds, peppercorns, we have cinnamon and we basically dry-fry it with the

turmeric as well. Like that? So, that is in there. We basically

dry-fry them and then I will blitz them.

Onions finally chopped. Thank you, chef.

I was reading about you the other day, you have an interesting story

with Jimi Hendrix? My guitarist did not show up once, he played for me.

He was the opening act for the show? He was. They were bringing him into

the country to get him known in Europe.

It put him on the bill with named people.

So he ended up playing around the back as well for you? Yes.

There is a great clip on the internet of you in a Dean Martin

show. You basically had the piano, and you were still allowed to smoke

on television. He never called you by name? He never did.

It was always Humphrey, Dumpy, Lumpy, Dumpy.

You became good friends? We did. I dined with him most weeks.

That is going in here. The lamb comes out and in with the onions.

Lots of onions. That is the key to this.

I want to ask a question, before going on stage, would you have a

little drink? Yes! A little shot of cognac.

Now they say you should have mint tea and mint grass but not that? No.

A little shot. Before I dance, I normally have ten

pints! This one caught my by surprise.

The way you dance, you look as if you have had ten pints! If you could

chop the garlic and ginger, please off start drive frying those. Just a

dry pan. We will take the spices now, they are going to go in as

well, like that. Give these a quick mix together. That is the onions and

the madras style spices. And then we have got some cardamom, a little bit

of cardamom, some bay leaves, we can throw those in as well. Some curry

leaves. They go in. Like that. Where do you base yourself now, America or

over here? I have my home here in Leicester, and I also have a home in

LA, and I go back and forth. You were famous for your love of cars!

Have you still got the Rolls-Royces? I have one, one here

and one in LA. He has won here and one in LA! You only need one house

but you have got two! Those are the little flatbreads. We will just put

those in, dry pan. Keep your eye on them. Flip them over after about 30

seconds. Do you like it hot? I do, yeah. Throw the whole chilli in as

well. Throw that in as well. Makes that together. And then we have got

some lemon juice. Some tomatoes, they go in, tinned tomatoes and beef

stock. Ginger can go in as well, and the garlic. Is that a chapati?

Similar, it is a flatbread, flour, water, fresh herbs. It looks nice.

Garlic, straight in. We talked a little bit about this one-off

concert, something special. For people just tuning in, your initial

career started when he pulled out and you stepped in, the rest is

history. You are going back to the Palladium. London Palladium, made of

all, I'm hoping to get some of the people who on my current album to

guest on the programme, you know, to guest on the show, and hopefully we

will get some. And this is all part... You mentioned the duets,

this is all part of the new album, which is out now. What is the name

of it? Engelbert Calling! That will be Engelbert Redial when it comes.

The 81st album, as well! Pop these lamb in. Is it going to cook in

time? No, I have got one over there. Just leave that to these lot! What

I'm going to do is basically just kook... It is all done so quickly!

You have to, don't you? We were in here at about two o'clock in the

morning thanks to the Grand Prix! In with the basmati rice, plain basmati

that we are going to serve with that. Ben, do not be shy! Yeah, all

right, a bit of butter. A little bit over the top. Lashings of it! We

will bring the rice to the boil, then lift this off. We have got this

nice flatbread. Now, in the back there should be a little pot, there

you go. Into quarters? Yeah. Bring this to the boil, salt, a bit of

black pepper as well. Over there. Throw that in. Also like that. The

lid goes on. And then set the oven, it is actually quite low for this,

about 350, 160 centigrade, about gas Mark four. Then just gently cook

these lamb shanks. The longer the better, they need to cook for at

least two house? Maybe four hours, even better. It is not 20 minutes,

like these lot, it is a decent amount of time! And then what we can

do, just finish this race off. Have we got any butter anyway? Have you

used it all? You have used it all! A bit of that. Oh, we have got some

butter there, look. Just finish this. Happy with that? And then we

will finish the rice like this. Quickly saute this together. Do you

want this poll, James? Yes, take that off. We will just makes its

together with the butter. Like that. And then just piled this on the

plate. Now, I know, while I am pleading this up, you have brought

us something. No guest brings us anything! When you come to a party,

you bring a bottle of wine. This is your wine. It is my favourite,

well, one of my favourites. I will bring the glasses. I will put some

herbs in there. That is fine. This is a Californian? It is called

Dopers 1. It is your favourite? Yeah, I love it. It has got a nice

body to it. Thank you very much, the first guest that has brought us

anything! We are going to basically just pop these in here. And then we

have seasoned up the lamb shanks as well. Take the lamb shanks over.

Thank you very much. Bring this over, and then we have got these

lovely lamb shanks. You will love this! Four hours in the oven. There

you go. And we just pour this over the top. So you got to dive into the

wine, tell us what you think. Have you got a glass each? Can you grab

some knives and, please? -- knives and forks. Chop this up, you have

got these flatbreads, mint and coriander flatbreads. Pop that on

your dish. Like that. And there you have it. How is it? Thank you. Tell

us what you think. Really, really good. Oh, nearly went! Susy selected

Carmenere from Tesco, but you don't want that, this is delicious! Tell

us what you think. It is spicy, the flavour has come out because of the

length of time you cook it. It is right off the bone. Properly cooked

as well! I know you get some pretty good curries in Leicester. Very

excellent. I got good and very excellent! You boys didn't get

anything. Happy with that? Very good. The longer it takes, the

better it is. Well, that's all from us today on Saturday Kitchen Live.

Thanks to Ben Tish, Galton Blackiston and Engelbert

Humperdinck. Good luck on the album, go and see him in concert. Cheers to

Susy Atkins for the wine choices. Shame about this one! All of today's

recipes are on the website. You can enjoy more of our Best Bites

tomorrow morning at the later time of 11am over on BBC Two, or 10am if

you forget to put clocks forward! Confused? So I! In the meantime,

have a great day and don't forget to get your mum some flowers for

Mother's Day, too. And not from the petrol station! Bye for now.