29/06/2013 Saturday Kitchen

Good morning, the stoves are fired up and we are ready to get cooking.

Welcome to the show. Joining me in the studio, two top chefs, first

the man at the helm of Heston Blumenthal's Michelin starred

London restaurant Dinner, Ashley Palmer-Watts and Catherine Fulvio

from Ireland, who has turned her home into an award winning cookery

school. Ashley, what are you making? Roast scallops with some

pickled dulse and samphire and clam broth. It is an old broth that I

would take to your house around Christmas time, with meat, fruit or

cracked wheat or barley. A great dish. Catherine, what are you

making? I have a mixture of mittly meets Ireland. An An open ravioli,

layering it from all the vegetables from the garden of Ireland. You are

both using seaweed in separate ways. You are using the dry seaweed.

That's right. Two great dishes to look forward to. We have a

fantastic line up of foodie films from the BBC archive. Rick Stein

plus brand new Saturday Kitchen episodes of celebrity Masterchef.

Our special guest today was part of the hugely successful boy band JLS.

They have just announced they are going to to split up, but that is

after a final farewell tour. He is here to console the thousands of

fans, please welcome JB. I was watching you last night. You

gambled and lost. Well, isn't that always the way. This programme you

were depoing, this million -- doing, The Million Pound Drop for charity.

We had to play big to win big. We had no idea on the last question

and it was a gamble. You are here to chill out and talk food. People

know about this now, you have got yourself a farm. Yes, exactly. I am

looking at setting up a dairy farm. A total change of life. Yes, but

it's always been a passion of mine. I am really excited by it. I never

had any farming background, but it's definitely something I have

grown towards. I am excited about exploring. Look forward to it. At

the end of today's programme I will either cook food heaven or hell. It

is up to our chefs and some viewers to decide. Food heaven, what would

it be? Yes, I am into my meat, so I will probably say lamb. Sounds good

to me. What about the food hell? Cheese. You are not going to turn

it into a cheese farm. I don't mind cheese, but if it is too smelly,

too strong, blue. Lamb or cheese. I am going to combine another one of

your favourite things, sweet chilli sauce. The lamb is pan fried and

rolled in a sweet chilli jam, made from lime leaves, lemongrass and

Thai fish sauce. Served with fresh fresh mint. Or food hell, that

cheese, a whole French Reblechon cheese, served with blue cheese

cheese beignets with French beans. Cauliflower you don't like either.

No. If you would like to ask a question for any of our chefs today,

If anybody has any farming questions, we have a farmer on the

show as well. Are you hungry? very. Cooking first is the chef in

charge of the Michelin starred menu at the award winning London

restaurant Dinner, with the biggest school scallops we have had on the

show. These are from the Outer Hebrides. What are we going to do

with this? We are going to make a dish with a vegetable broth with

some pickled seaweed. We have cooked barley. You are going to

make a stock. If you can start grating the vegetables really small

into the pan, a quit sweat and This is the dulse. I went forraging

for this. I have never been forraging for in my life, but I

went for this in Wales. You get it when the tide is out. Exactly. We

have water, white soy and we have some white wine vinegar, salt and

sugar, so a simple pickle. You can use this pickle for things like

mushrooms, lemons, seaweed, different different types. We are

going to bring it to the boil and pour it over our seaweed for 24

hours and it's ready the next day. You mentioned the word frementi,

you get information from historical cook books. Yes, it is an old dish

that was very much taken to someone's house as a gift. If I

came to your house for dinner, I would give you a pot of this. It

would be simple, a humble sort of food. Cracked wheat or barley and

we would have some fruit in there. Generally meat. Anything really.

That is generally how it was. Whatever you had in the larder you

would use. I take it the grating of this is to

get it fine really. As fine as possible. So you get the most

amount of flavour. As much surface area as possible. And cook it only

for 20 minutes and then put the We use it as a seasoning or brots

Tell us about Dinner then, it is an amazing spot in the centre of

London, surrounded by pretty incredible restaurants on the

doorstep. Yes. It is a dream come true really. The company that are

around in Knightsbridge is say mazing, people I grew up reading

their cook books. Marcus waring, We are going to start roasting

these scallops. Your whole menu is based on historical dishes. Yes.

There must be a limit from cook books, where do you go to get

inspiration? A lot of the cook books are one offs, they are owned

by specialist people, food historians, that kind of thing.

National library, Hampton Court, we work with a guy at Hampton Court,

he is like a font of all knowledge to do with history. You could spend

hours down there talking about bits and bobs. When this comes to the

boil, I am going to pour that over the seaweed. Pop it in the fridge.

Obviously you reconstituted it, but I am assuming you take this and

blend it and you end up with the powder that you are going to use as

well. That's right. Fresh, if you can get it, it's great. It tastes

like mushrooms, that dulse. Yes, it is a great seasoning, a great

texture as well. The thing with this dish, everybody is going to

taste like the sea. Mushrooms are going in. I am going to roast the

scallops and put them in the oven Sweat the vegetables, add the water

We are going to use the same pan here. Hot oven. If you would like

to put your questions to Ashley or Catherine today, you can call this

We have some clams going in. Just open them a bit. Some garlic.

Forming the base of our broth. We are going to use the vegetable

stock. Where Where does the inspiration come from, the most

famous dish there is the mandarin, the meat fruit. They come from

various, you never know where they are going to come. You can read

lots and lots of information but you never know when the idea is

going to come and how you use that idea going forward. We have rock

samphire going in. We are going to steam it together. What makes it

the frementi is the fruit or barley. That swunt rock samphire, which is

you will probably see on there. Which is grown on the rocks. This

one is the marsh samphire. You buy That one is rock samphire. That one

is marsh samphire. It is generally the marsh samphire you will buy in

We are pop the chopped seaweed in. This is pickled, so you have nice

The scallops have had about a If anybody comes to London your

kitchen is on display in the restaurant when you walk in. With

the most impressive char grill pineapple roasting machine,

whatever it is called, what do you call it? It is a giant spit roast,

with a lot of open flame, a gearing system and what you would expect to

see is pineapples roasting. So it is a bit Alice in wonderful, but it

does taste amazing. We are going to put in the soaked onions to take a

bit of rawness away. This is an adaptation of what you serve in the

restaurant. This is a home version. We haven't got three days to cook

at home. 30 minutes, or probably eight minutes. Isn't it a smoked

puree you put in here? It is smoky because even when you open the

clams like this you end up with that smoky, clammy, white soy,

seaweed and then we have the lemon as well. If you could drain the Red

Sea weed there, we are going to grate that into the dish as well.

Just be careful not to overcook the You have the barley in there as

Those are serious scallops. They are beautiful. A little bit of sea

wood and then we have the lemon. Pickled lemon. You can use the same

pickle recipe for this. Happy with that? We have scallops with barley,

two types of samphire, clam and We get to try scallops for

breakfast. It looks incredible.The biggest scallops we have had on the

show. It looks impressive, but simple.

should taste of the sea, smoky clams and the broth you are

collecting all the juices from the clams and that lovely vegetable

stock you made. You can buy that seaweed. In health stores or online.

A little bit goes a long way. would definitely choose that.

want some wine to go with this. We sent sussy Atkins out on the river

I am in the Ross-on-Wye choosing the best wines for today's dishes,

but before that it is time for Ashley, your summer scallops really

conjure up the fresh zingy flavours of the seaside and it's got to be a

white wine to go with them. Austrian wine makes a super match

with scallops. But I have decided I want the green grassier flavours of

Sauvignon Blanc and so the wine I have gone for is the taste the

difference 2012 Sauvignon Blanc from Bordeaux.

Sauvignon Blanc's from Bordeaux are lighter and more subtle than the

popular New Zealand versions, but that is spot on for a dish with

such clean, fresh flavours. Just a light scent here of lemons

This is a mouth watering wine and that crisp acidity stands up to the

pickled seaweed. There is a lemon twist which is great with any sort

of seafood. But on the finish I am getting a green herbaceous note and

that is what I really want to work with the fresh coriander and that

lovely samphire. Ashley, your roast scallops with

samphire are perfect for a June weekend and I have picked one of my

favourite summer wines to go with Cheers.

A bargain with this. Very good, perfect match. Lovely. Absolutely

delicious, you have done great things with the dillisk.

The samphire that is more flavourful is the one away from the

sea. Coming up Catherine has a great summer dish to share with us.

I am doing ravioli with vegetables Don't forget, you could have a

chance to ask any of our chefs a Now it is time to hop over the

channel, not to Ireland but to enjoy one of Rick Stein's

adventures through France. Today he is outside of Toulouse, desperate

to get his hands on the city's famous sausages.

We continue our journey across the south-west corner of France and we

are about to enter the city of Toulouse, the biggest place we have

been to since he left Bordeaux. Pootling through the outskirts of a

city like this can be intimidating, especially when you have spent

weeks in the peace and quiet of a green tube made of trees and water

in the rural French countryside. But Toulouse has a strong

gastronomic reputation and right in the heart of it is the Victor Hugo

market. My mind is fuel of ideas of new

programmes and one of them would have to be the best markets in the

world and Toulouse has got to be one of them. This market in the

centre is not full of cheap suitcases and cut price price

tracers, it is just food, glorious food. This is a is splendid display

of fish, all Mediterranean fish. It shows. It's really exciting because

we are on our way down down there and here is a flavour of the blue

Mediterranean sea for me. Look at the sardines up there. They

couldn't have come out of any other sea. They have that small look of

Mediterranean sardines. Look at that, a tuna, what could be more

reminiscent of the Mediterranean than a lovely fat tuna like that.

Finally look at those French anchovie fillets. Lovely to be able

to buy those and salt them or cure them yourself or fry them off in

vinegar and herbs. Equally as good is this dish, a

pizza using olives and onions sweated down in olive oil. Don't

cut the onions too much. I put a big bouquet garny in for more depth

of flavour and plenty of seesoning. Pop the lid on to Carmelise them.

Like the ones that smell so nice at fairgrounds. Look how soft and

sweet they have gone. I made a basic pizza doe with flour water,

yeast and a touch of olive oil. Putting some anchovie paste under

the onions. It is like having a pizza, simple ingredients, onion

anchovies and olives, no pineapple chunks! No sweetcorn and bacon. I

like things left alone. The success lice in the -- lies in the success

between the onions and bitter olives and salty anchovies

Cut into individual slices and eat it with a chilled rose wine. This

could have been the original fast food that Rome an Legionnaires

would munch. At the market in Toulouse, I was

looking for the famous sausage. I keep ordering up Toulouse

sausages back home from various manufacturers and they are always

different and a bit disappointing, a bit floppy. A Toulouse sausage

should be a firm mixture of cured and fresh pork and well seasoned.

Apparently this guy over here makes the best Toulouse sausages in

Toulouse. I have been waiting to buy some, but there's always a

queue there. I thought I might as well have a beer while I am waiting.

That's nice, when you come out of the market, the air is perfume with

coffee and coffee falling down all around us. I notice this car over

here is cover with coffee. If you washed all that off, you would get

a couple of he is press sews out of Around here they fry their Toulouse

sausage in duck fat. They seem to use nothing but duck fat. I like

the idea of buying the sausage by length and why not cook it whole,

it looks so much more attractive. I am giving it a bit more seasoning

and because there's no cereal in these, I am going to have to let

the fat escape so they don't burst. It was a very good idea of mine to

put the whole SASsage in, but now I am stuck, how am I going to turn it.

I thought another frying pan with you first of all I need to drain

That isary nearly cooked -- that's nearly cooked. Rather than serve

with mash, I am going to make a salad with shallots and ripe

tomatoes. I am going to colour it with chopped shallots and put a few

capers over the top. On the top of I have been making this same salad

since I started cooking. I remember once about 20 years ago Keith Floyd

came to the restaurant to film and he stayed for lunch and we had

steak and salad like this, washed down with a lot of red wine. This

is a vinaigrette. Crushed garlic, Dijon mustard and salt. Don't use

English mustard, it is too powerful. Then red wine vinegar and sun flour

oil, whisked and grind generously with black pepper and and drizzle

over the salad. A simple rule of thumb here, I have

just work it had out, a metre will feed four hungry people or in the

case of our film crew, two metres will!

Toulouse sausage goes really well with lentils but I devised this

salad for my bistro for ladies who lunch. I can't resist a little

myself. Rick's camera crew have smaller an

tights than hours, it is at least one sausage per person here.

I am going to do a souffle, a banana one. We start off with the

egg whites first of all. Four egg whites. Just two pots like this. We

can use the yolks for bits and pieces. Generally if we are doing

this, the proper wairks we would -- proper way, we make the custard out

of the yolks, but I am going to show you what I think is a fool-

proof way of doing it. You can actually make this with custard or

what some people call a a creme anglaise.

We whisk up the whites first of all, a pinch of salt if you need to.

have never had a souffle, never seen it made and I have never made

one. The best savoury one is a cheese one, with a white sauce.

Flour, butter and milk. That sounds all right. This is a sweet one. The

real cheats version of this comes in a minute. You need to whip up

the egg whites first of all, nice and firm. Don't over-whip them.

That is probably enough really. Then turn our attention to the

dishes here. For me really, when you butter the dishes you do this

with softened butter. So just a bit of softened butter in the bottom. I

don't use melted butter, because the butter sinks down to the base.

Then we can line this with sugar or line it with coconut. Line it with

chocolate. The idea is you go round with the sugar like that. Don't

touch the inside of the moulds once you do it because it is already

lined. Then we can talk about our cheats bit, ready-made custard you

can buy from the supermarket. We use some banana liqueur. The key to

this is the folding in of the egg whites. Do you it quickly.

Especially if you work in Ashley's restaurant, because it's quite busy.

You would have a few to do! don't follow the rules of that

figure of eight, you get it in the oven as quick as possible. You need

to fold the egg whites in as quick as possible. Once you get to this

stage, you have the filling. We can You want to create a dome on the

Is it a fast process? Hopefully. Clean it round the edge with your

thumb. That stops it from sticking around the edge. Do the same thing

Then you pray. Because this goes in the oven 450 Fahrenheit, 220

centigrade, gas 7, six minutes. Congratulations for what an amazing

career. Thank you.But very quick, it's all happened within 2009, it

suddenly exploded for you. Before then you were brought up in Antigua,

rugby player. Yes, I had aspiration of being a rugby player. It got

thrown out. I got injured when I was 17 and it just wasn't quite the

same after that. I had always been involved in music, so I had always

had a passion for music. It was just highlighted around the age of

18. How did you meet the other band mates? It wasn't you who set up the

band originally? No Marvin used to do various awe auditions and met

Aston along the way and Ortise got in touch with someone I was at uni

with. She suggested me going for an audition. Most things you look at

manufactured bands, you were a band before you ever walked into X

Factor, before any of that. Exactly, we were probably together for a

year-and-a-half before we did the show. The band was called UFO.Yes,

originally. Then you got into t what was it like, most bands you

speak to, they frown upon stuff those shows. What was it like for

you? It was a big decision at the time and we had been working away

for a year-and-a-half, and it was a last resort for us. We recognised

the power of the show. We watched the show as fans and tuned in every

year, and our families are into the show. It is a great shop window, a

great opportunity. We have always been fans of the show and we always

will be. It really did give us our big break. What a success, five

number one singles. Number one albums. The first X Factor

contestants to win a Brit award. have won two now. MOBOes.Five

MOBOes. Why are you splitting up? We have been together six-and-a-

half years now and Marvin has had a baby and Ortise is going into

managing as well. It's the right time. We are young enough we can

explore other things. You haven't officially split up yet. Not yet.

You still have the tour. Tell us about the tour. We are going to be

touring up and down the country, we are back on the arena tour in

December. We are looking forward to that. It is a farewell tour. I

suppose the only thing you probably see us doing from after after

December will be work being our foundation, the JLS Foundation. We

just wanted to have a last tour, just to thank our fans and

obviously to make sure they can see us for the final time, see us

performing. We like to have quite a high octane, energetic show.

There is an album out at the same time which is a mixture of your

classic tracks but also some new ones in there as well. Yes the

greatest hits and we've got probably one or two... That will

have a mixture of all the favourite ones. All the classics and one or

two new tracks on there as well. that wasn't enough, you finish that

and you hang your microphone up and you pick up your Wellington boots.

Exactly. What about the farm?Well, I live on a farm at the moment and

I always wanted to make something of the space. I spoke to a few

friends and things th suggested getting into deer farming. The more

I researched the more I got into it and looked into it, the more

passionate I became. I love my food, I love meat, I enjoy cooking, it

seemed like the perfect lifestyle to adopt, and get stuck into.

a massive change. Yes definitely, it is. There is a lot to to learn.

I don't have much of a farming background. My family have dabbled

in it. We used to have a vegetable farm in Antigua. But we don't live

there and we haven't been there for a while. I guess it's just picking

up from there and adapting to the life fil. When will we see the

first crop? Probably next year.You are judging a bit of a cooking

competition as well that people can enter. Yes, I do enjoy cooking and

I suppose one of my favourite types of cooking is on the BBQ. I am

working with simply beef and lamb backing a campaign they are running,

calling the battle of the burgers. It's simple, people can make their

own burgers, submit their recipes and I will be judging and tasting

in London. They can win �2,000 as The idea is it should be after five

We dust these with icing sugar over You could put pistachio of course,

anything you want in. Desert done. Dive into that and

The secret of souffle is put anything strong flavoured into it.

Excellent. I can relax now. If there is a skill or technique you

would like me to demonstrate, drop me a line and we will cover it over

the next few weeks. We will be looking with JB at the

end of the show, he could be facing food heaven, a loin of lamb, bake

it, served with a sticky jam made from chilli, tomatoes, lime leaves

and Thai fish sauce. Served with pickled rad irnings rad -- rad

irnings from -- radishes from my garden. Or food hell, a whole

French cheese, with fresh thyme served with crudites to dip in the

soft cheese. You have to wait until the end of

the show to see the final result. Are you enjoying that? It is

incredible. Time to visit celebrity Masterchef. Only three contestants

left and there is an invention test to see how much they have learnt so

Today we are going to take you right back to the very start of

this competition. The first thing you did in here. We are going to

give you an invention test. In front of you you have a chicken and

we are going to ask you to cook for us one dish. Using that chicken as

the centre piece, along with this wonderful array of ingredients, you

can cook whatever you like. You have an opportunity now to show us

how good you truly are. Ladies and gentlemen come up and select your

Apology for the loss of subtitles for 52 seconds

One hour, one plate of food. What are you going to cook for us?

Chicken thighs in a creamy onion and fennel sauce. I am going to

Chuck tar gone in at the last minute and serve with pomme puree.

What do you think our expectations of you are? Quite high, I have no

You have had 20 minutes. A third of the way gone.

Danny what is your dish? Chicken Chicken, stuffed with prunes and

pine nuts, sauted potatoes, sage sauce with it. Didn't you stuff a

chicken breast before? I did something similar. It is hard not

to try and replicate it. Hopefully the flavour combinations will be

Guys, you have 25 minutes of cooking time left.

Michael, what are you going to cook for us? The mushroom and leek

stuffed chicken breast wrapped in ham. I am going to serve it with a

sort of Dauphinoise, but not. has got to be beautiful. That is

the plan today. How do you feel about invention now? I messed it up

first time round but I am going into it confidently and thinking

about the mistakes I made and I am not going to reproduce those

That's it, time is up. Emma has used the chicken thighs,

roasted them and served them with brazed fennel and mashed potato

with a fennel and tar gone sauce. Your mashed potato is beautiful.

Your chicken is wonderful and moist, I like the fennel with it. You

promised us chicken with tarragon sauce. It needs more tarragon in

Danny has taken the breast off the chicken and stuffed it with prune

and pine nuts, topped with crispy Parma ham, served with vegetables,

saute potatoes and a sage sauce. It's very, very good indeed. Soft

buttery potatoes, moist chicken, salty bacon, lovely combination.

And that sweet deep sauce as well. But it's criminal there's not

enough sauce on that plate. I have had one mouthful and it's nearly

all gone. Michael has also used the chicken breast, and stuffed it with

leaks and mushrooms, wrapped in Parma ham with garlic potatoes and

You have big flavours in that chicken. That woodiness coming from

the dried mushrooms, the sweetness of the leaks. Underneath is the

rich potato with cream which I really like. But you have a problem

with your chicken because your chicken has gone dry. That's a bit

Next time we see you, we are going to throw you into the deep end.

The first task in our finals week and we are off to a flying start. I

think they took the chicken today and did it proud. There is no doubt

about it, our free celebs have come on leaps and bounds since the first

time we saw them cook. This task has set them up for what what comes

You can see what comes next for them in about 20 minutes. Still to

come on Saturday Kitchen live, Raymond Blanc is tucking in to his

With the tennis at Wimbledon in full swing I am looking forward to

seeing if Ashley and Catherine can take advantage and serve a pair of

ace omlettes and smash Paul Rankin. You can see how they get on later.

Will JB be facing food heaven or food hell.

You have to wait until the end of the show to see which one he is

going to get. It is time for our next recipe and this comes courtesy

of Catherine Fulvio. You brought Irish Irish sunshine

with you. I am going to make pasta which is going to form an open

ravioli and putting the dillisk in it, dried seaweed from the Atlantic

sea coast. I am going to start with the pasta. I have lovely vegetables

from the garden of Ireland there. Italian is the - the reason for

Italian? My husband is from Sicily, I married into the family. You are

going to make pasta over there. I have my zero zero flour here,

which is a lovely tender soft flour. I am putting in the dillisk, it is

hard to chop so I found scissors was the quickest way to chop it. A

bit of salt goes in there and I am using rapeseed oil, but you can use

olive oil. You could use a coffee grinder. I have a tip, you know the

Italian eggs, the yolks are so much more yell owe, I am going to put

saffron in my pasta doe and that will give me the golden colour for

the pasta. Tell us about the area of Ireland you come from. County

Wicklow, south of Dublin, it is called the garden of Ireland, it is

famous for its mountains and lamb. That is the reason why you have a

place there, because you are a family of farmers. I can trace my

family back to the 1500s. I am taking JB over for some training.

We are primarily lamb farmers but we grow all our own vegetables, all

our own fruit. Same as yourself, we back on to beautiful mountain and

forest where we live and we go forraging there. Tell us about the

forraging. You have a cook school. We have a cookery school and a bed

and breakfast that my mum started. We have a bit of everything going

on there. What we do is we have a rambling chef programme where

people can learn about cooking and go forraging and take picnics into

the forest. At this time of the year, people will be forraging for

frockins. What is that?They are like blueberries, tiny little

berries, quite sour and we use them to make jams and we would make

tarts and things like that with them, they are really tasty. Never

heard of those. The pasta has just gone in the fridge. We are on to

the sauce now. The sauce is simple. What we are going to do is fry off

some spring onions, rapeseed oil again. Everything is chopped there

for you, spring onions and garlic. The pasta has the seaweed we used

earlier, but this one is dried out. Yes, it needs to rest in the fridge

for 30 minutes. In goes the garlic now. Instead of the spring onions,

shallots or onions would be fine. Cook it down a bit and putting in

some white wine. You need to get the white wine in early before the

garlic start to burn. The Italians have a phrase when the garlic

starts to dance it's ready. You see it hopping. If you watch it for a

second too long it starts to go brown. Burning off some of the

alcohol there from the wine. In go the fennel shavings. Any veg goes

in this. Spinach, anything goes, depending on what is in season. I

would have put courgette ribbons, but I didn't have them in the

garden. That area of Ireland that you are in, that is famous for what,

lamb farmers? Primarily lamb, but we are also beef. Wicklow and

Ireland in general is great farming land, obviously we have mountainous

areas too, but the sheep we have in County Wicklow, they are great

forragers, so we will go in around by the heather and take the

flavours from the heather. You have the amazing Dexter cattle as well,

those small fellas. We do. We always say the great thing about

Ireland is, you laugh when I tell you about the rain, because I think

you had a bit of rain when you were in Ireland. What we say about

Ireland, the rain is what produces all this gorgeous graneds. -- grass.

That my golf ball gets stuck in. Fasoletti means hander chiefs.

I put in some marjoram. It is so easy to grow. Do you have it in the

garden. I have masses of T I am going to grate some Parmesan

into this. You could think about using a different salty flavour,

such as smoky bacon would be beautiful in there or use some

smoked salmon in this recipe as well. You have two different types

of cheese, Parmesan is one of them. I was thinking of JB especially.

That's not very nice. Parmesan is lovely, really nice. In we go with

the rest of the veg. We are about ready to serve up now.

I am going to put in zest of the lemon as well, to lift it. With

cream sometimes, a little bit of lemon lifts everything. It works so

well with these gorgeous spring veg. The dulse adds a bit of salt as

well. James, I meant to say instead of the dulse, people can just use

chopped herbs. You call it dillisk. Yes, it is air dried out in the

open on the West Coast of Ireland. A little bit of salt goes in here.

Pepper. All of the recipes are on our website.

Is this the food in your book, because you have a new book out in

September. Yes, my fourth book will be out. It is called the weekend

chef, because as you know, most people chill out in the kitchen at

weekends. That is their chance to be creative. Mid-week, I am a busy

mum and running a business as well and I find mid-week you spend more

time running around, getting food on the table more so than thinking

The asparagus we have cut in half What about asparagus in Ireland in

your garden, because it needs a fair bit of rain? I don't have

asparagus in the garden. But I am focusing on things like courgettes,

artichokes, all those lovely Italian veg. Gorgeous herbs,

To finish, some fresh marjoram. This is another cheese going on as

well. This is ricotta, so it is salted ricotta. Fresh ricotta, made

from the whey. Then you have the fresh ricotta, which has a short

shelve life. The ricotta salata is salted and it is like feta.

Then I want to put on all the lovely herbs from the garden of

Ireland. This has to sing of the summer in Wicklow. This is be

calendula. It grows easily, non- stop growing, very usable, lovely

in salads. This is your dillisk pasta with the flavours of the

garden of Ireland. You get to dive into this.

I am not a huge fan of asparagus either. That seaweed does make a

big difference to the pasta as well. The saffron lifts the colour as

well. Smells great. It's actually quite good. For a

cheesy asparagus dish. Wine to go with this, Suzy is in

Catherine, the soft gentle flavours of your gorgeous ravioli mean I

have to be careful when it comes to the wine choice. I really don't

want to overwhelm this wonderful dish. This would be a very nice

choice, but I have come up with something that is perfect and it is

surprisingly subtle from Australia. The wine I have chosen is the

Sauvignon Blanc semillon 2010 from Margaret River. Don't automatically

Australian white wines with big rich oaky styles, because there are

plenty of well balanced, well- crafted whites out there, just like

this one. It's got a really appealing perfume,

lots of lime. Margaret River is a wine region

renowned for its brilliant blends and here the Sauvignon Blanc

component gives us a lovely citrus fruitiness and that goes well with

the as par gas, fennel and broad Catherine, your creamy pasta dish

is fully deserving of one of the best whites Australia has to offer.

Here it is. Hope you enjoy it. We certainly are. It's delicious,

it smells so fresh. Another great Sauvignon Blanc. Great value.

match. He's not passing the plate. Let's go back to celebrity

Good morning. Welcome to the film set of new tricks. Top rated BBC

drama. You are making lunch today for 90 of the stars and crew. It's

got to be on time. The simple fact is that that there is your kitchen.

You have just three hours, ladies and gentlemen, I suggest you get a

move on. The celebrities must come up with a menu which includes three

We could make lemon drizzle cake. Baked cod?

What are the dishes? We are doing a butternut squash curry, we are

doing cod in a creamy leek sauce with new potatoes and Brockley and

carrots and we are doing Moroccan lamb with a spicy ragu and cues and

Cowes and for pudding we are doing a pineapple upside-down cake.

In a field a mile away from the catering van, filming is about to

start. With a tight schedule to get through, when they break for lunch,

Time wise you have just two hours. Actually under two hours left. Lots

We have everything under control so let's concentrate on making things

look lovely as well as taste lovely. We have 15 minutes, we can get more

That is not 30 portions of carrots. Show me the the Brock Ollie.

That's lunch everybody. With the morning shoot wrapped, new

tricks cast and crew begin their ten-minute journey back to base for

Fish please. For main course there is a choice of cod and leaks in a

creamy sauce, Moroccan lamb with a spicy ragu and c cous cous or

vegetable curry with rice. The side dishes are roast potatoes, carrots

I I did try the cod which I wasn't crazy about, it seemed a bit chewy.

The sauce is mild leek and there is a slight sweetness to it, it coats

the cod well, but the cod is I thought the lamb was really good.

Very interesting mix of spices. Very subtle. Deliciously cooked.

The lamb was OK, there wasn't much of apart from that it was fine.

cous cous is nicely seasoned. chose the butternut squash, lovely.

We are normally spoilt but not spoilt quite like this. It's great.

It's fruity and hot, that's more flavour than I expected from that

With the mains finished, the crew line up for pudding.

They have a choice of apple and pear crumble with custard, or

upside down pineapple cake with cream.

Can I have the upside down cake. The upside down is very tasty, very

nicely cooked. You know what I like about it, Michael didn't have a

recipe and didn't have scales and used his brain to make a sponge and

I think that is a revelation, good The apple and pear crumble was so

finely balanced and the fruit was cooked in a very subtle way, and I

thought it was sensational. This is something I want to eat. It's tasty

it has text texture and I think it's really delicious. It was very

much a team task today. But from Can you see how the finalists fare

on next week's show. Time to answer some questions now. First on the

line we have Moira from Cornwall. Hello gorgeous man. Hello mother!

What is your question. What is the secret of a good Irish stew? I

can't get the flavour into it that my mother used to do and I don't

know why. I would pan fry off smoke the bacon first to add flavour and

then use shoulder chopped bone in, pan fry them and layer, lift them

out, slice the potatoes, carrots, onions, thyme and parsley, layer

the potatoes, onions, carrots, lamb with the herbs, chicken stock not

lamb stock and slow cook it. Chicken stock. What dish do you

want to see at the end of the show? Definitely heaven. Hello Chris,

what is your question. My wife bought whole rainbow trout and I

want to know the best way to cook it. You could do a couple of things,

take the fillets off and bones out and citrus, herb cure, rock salt,

chilli, cure it for an hour, grill it or slice it and eat it raw.

cook it whole? Yes, grill, butter salt and pepper, lemon juice.

on a BBQ. What dish would you like to see? Heaven.Sarah from Croydon

are you there? I would like to know different ways to cook sweet potato.

Sweet potato, slice thinly and layer on a fish pie. I tend to

roast it in the oven, almost in wedges and then separately I make a

lime butter, regular butter, lime zest, lime juice, mixed together,

when the sweet potato comes out, power the lime butter over it.

is your question? Vegetarian dishes, preferably pasta. I would cally

flour, roast them with salt and pepper, make it into a puree and

run it through a risotto and slice down the rest of the cally flour,

Parmesan. Have you got pasta ideas My anti-pasta pasta, its marinated

peppers, sun-dried toe at that time mos, olives, maybe it is not kids

food, alls toed together with pasta and creme fraiche and lemon zest.

What dish would you like to see at the end of the show? Hell

. Nicola from car lying. -- Carlisle. I have boneless shoulder

of pork and I don't know how to cook it. I think it would be long

and slow, lots of salt and pepper, olive oil, colour it in the pan

first, then slice a lot of potatoes and onions, stick it in the pan,

player it up and pork on top, and six to eight hours, keep it moist.

Thation the best way to -- that is the best way to cook it.

Enjoy that one. What dish do you want to see at the

end of the show? Sorry JB, hell. Down to business, the the omelette

challenge. Usual rules apply, three egg

omelette cooked as as fast as you You were practising. I'm glad

that's over. I saw him on Twitter last night with all the eggs lined

up. Everyone thinks it is easy. Practise paid off. It's a good one.

Two omlettes I can eat which is nice. Catherine, do you think you

beat your fellow Irish counterpart? No, probably towards Madhur Jaffery.

How quickly did you do it in the restaurant last night 25 seconds.

Pressure of live TV, you dropped a second, 26 seconds, still pretty

good, puts you up there. But at least I could eat them both. Will

JB get food heaven, or food hell, cheese and a whole baked cheese

with blue cheese beignets. Now Raymond Blanc has broken into

the chocolate store today. First up In the back kitchen of his

Oxfordshire restaurant, Raymond is preparing his first recipe. To

begin, Raymond's take on a classic, dark chocolate mousse which he says

anyone can create in just ten minutes.

I am going to to cook the simplest chocolate mousse in the world and

probably one of the best as well. It is my mother's recipe. Three

ingredients. 70 grams maximum of chocolate. 20 grams sugar and seven

egg whites. I will do a bain marry here, just a gentle simmer. Just

leave it to melt down on its own accord.

Occasionally you can stir it should I am going to add a bit of my lemon

juice to the egg white. It will bring the egg white together. I can

beat it as long as I want to, it will not separate. Now time to get

going with a little light whipping. I want billions of bubbles, as big

as possible, so my mousse is as large as possible. When the eggs

start to foam add 40 grams of I have my melted chocolate. Place

one-third of your egg egg whites but then work very fast. If you are

putting the cold egg white into the warm chocolate, that is going to

seize up and you have lots of solid pieces into your chocolate. Having

lightened the chocolate with a third of the egg whites, carefully

fold in the remainder. The mousse then needs to go straight into the

fridge to cool for two hours. Simple as that.

It should take ten minutes, it's Next a perfect dinner party desert

and a guaranteed hit with chocoholic guests. A soft centred

dark chocolate cake with a salted Carmel centre.

Start the recipe with a salted Carmel.

Prepare a Carmel base by melting caster sugar. In a separate pan mix

together double cream, brown sugar, a little glucose and bring to the

boil. Now I am adding the cream, brown

sugar, glucose to the Carmel. Wonderful fusion.

Temperature up to 102, I want a rich caramel which will hold

together. While it cools, get a plastic mould. I want to add lemon

juice. Some salt, the salt increases the flavour and it goes

Allow the mixture to cool and then pour into individual moulds. Put

the caramel in the freezer to set for two hours. Next prepare the

fondant mix. Begin by melting butter and dark chocolate over a

pan of simmering water. The base, I have two eggs, one egg

yolk, 45 grams of icing sugar. A little bit of arrow root. I am

going to whip this until it is a beautiful texture. The ribbon stage

is reached when the mixture becomes thick enough for the whisk to leave

a trail behind T After achieving your ribbon,

prepare the cake moulds. Brush with butter and dust with cocoa powder

and sugar. The butter will melt, will give a lovely crust outside.

Pour the mix into the moulds until they are three-quarters full.

Nothing can beat chocolate, Place it in the middle here.

Put the fondant in the fridge to cool for half an hour, then place

them in the oven at 200 degrees centigrade for five minutes. When

ready allow them to cool before The fondants can be set aside until

you need them. Then it is time to concentrate on the decoration and

make a rich cock late sauce combining milk and 70% dark

That is terrible for a cook, that is not a good design.

When you are ready to serve the fondants put them back in the oven

for eight minutes at 180 degrees centigrade. While the fondants are

reheating it is time for the crucial dressing of the plate.

Begin with the chocolate sauce. You can do a simple garnish, with

alMail on Sunday, pistachio -- -- almond, pistachio.

Look at that! Look at all that It is that time of the show to find

out whether JB will be facing foot heaven or food hell. Food hell

would be cheese, food heaven would be lamb. We have lamb fillet, nice

chilli jam to go with it. Food hell, this pile of cheese, French cheese

and some English cheese, Stilton cheese. What do you think they have

decided? I am hoping the lamb.That is what they have chosen, they have

chosen the lamb. First I am going to get the lamb on. Take some of

the rapeseed oil, a square bottle. Pour some in there with a couple of

tablespoons, because we will get the lamb on the go, get this hot.

I want the guys to chop me the veg to make our chilli jam. We are

going to make a pickle. That is the lamb, if it had bones it would be a

rack of lamb. That is the whole piece of meat. We

are going to make pickle. Put the salt and sugar and that vinegar in

that pan there, that would be great. Half that vin vinegar can go in.

We will get that in there. This is for a Japanese pickle. Similar to

what Ashley did. We have turnips over here. Dissolve

the salt and sugar now. Where does your love of food come

from? Is it something you did when you were younger? I don't know, I

have always grown up outdoors, my dad was very keen on the outdoors,

and I have grown up with horses and things like that. I just enjoy food.

Food should always be made with love and it was something we did on

the weekend as Catherine was saying, and we got in the kitchen and tried

bits out and tried to eat the cake off the whisks and that sort of

These are the radishes. I haven't mastered the art in my garden, you

will be able to teach me in a year's time, how to get the veg

even. Pop the lamb in the oven, we want it rare in the centre.

That's dissolved. Pour it into that bowl. This is going to cook with

our radishes as well. These are the radishes from the garden. Not quite

mastered the art in getting these all the same size, but pop them in

there and it is a nice pickle. At the same time the guys, you can

explain what you have there. I am just just chopping the lime leaves

and already in there is lemongrass chopped up. Chill lis in there, we

have ginger and shallots. Lime zest. Smells nice. We have cucumber in

there as well. It depends where you come from in

the UK. Down south this is called a Parisian scoop, north of Watford it

is a melon-baller! We just blend all these ingredients

together. This is the lime leaves now. Tomato, onions, chilli, all

gets put in there with this picksture. We need the -- mixture.

We need the pan quite hot. We have sesame oil, saw sauce and rice wine

vinegar and also that Thai fish sauce we spoke about.

I am using the dark soy. Some runny honey as well. This is a jam but it

is made straightaway, so you blitz this into a puree. We can turn our

oi tension to this pan, put the garlic in there as well.

Throw in the sugar. This is a hot pan, so this will caramelise

quickly and we are going to use that to speed up the idea of

cooking this jam. This is the We end up with this paste. If you

smell that and then smell it when it is cooking. The idea of making a

chilli jam is straightforward. It is rice wine vinegar, sugar, salt

and chill lis and bring it to the boil. It goes thicker. This one is

very quick and simple chilli jam. We put the lims in separately.

You get this really hot and get this nice caramel. While that VT

was playing, you were talking about, not only doing the farm as in meat,

you want to do veg as well. Definitely it would be great to

have a herb garden and vegetables, usual vegetables, carrots and all

that sort of stuff. You have been on Countryfile getting some advice.

Best place to get advice. Exactly. Adam was great. Couple of days

filming and it was great, really good to see what he had done with

his farm. It's quite far away from where I am going. That's strong,

that is making my eyes water. cook this, lime juice going in,

then the mint in? Do you want all the mint in? Keep that nice and hot.

What will happen is, when you are cooking this, the caramel, the

sugar, will change the texture of this jam. We have a caramel there

and it will become thicker quickly. We continue to cook that and then

we have our pickled veg. That is all the nice pickles, which if you

put that in warm is very quick. We We take the lamb out of the oven

now. I like it medium-rare. Drain off

Would this work with JB's venison. It would work perfectly with

venison. If I see him in two years' time and he has this bottled in

When does the tour starts. Starts December 1st. Where does it start?

Any tickets left, presumably they are selling out. It starts in

Finally, a bit of this sauce over Bit of coriander over the top and

there you have it. A little lamb salad, dive in. Tell us what you

While they dive in, we've got Suzy's choice of wine, Cotes

Catalanes from Tesco, another bargain wine today.

Happy with that? That is heaven. That is a fantastic meat. Fur

buying it, remember to get the loin of lamb. Few get it whole, you get

the lamb chops, but it is a great cut of meat as well.

That chilli jam, you could put creme fraiche in there as well.

That is all for today on Saturday Kitchen live. Thanks to Catherine,