29/09/2012 Saturday Kitchen

Good morning. I hope you're hungry because it's time to get cooking.

This is Saturday Kitchen Live! Welcome to the show. Joining me in

the kitchen today are two men from very different culinary backgrounds.

First, the man in charge of the award-winning Ludlow restaurant, La

Becasse. Making a long overdue return to the show, it's Will

Holland. And next to him is a man whose inspirational cooking style

is the beating heart of Jamie Oliver's food empire. It's the one

and only Gennaro Contaldo! Good morning to you both. So, Will, what

are you cooking? I am doing a Teriyaki glazed salmon, sweet and

sour peppers and wasabi hollandaise. It has a little hollandaise sauce.

With wasabi in there. The dreaded horseradish is back.

.Gennaro? I am cooking ragu with spare ribs, sausage and a dip. A

little bit of pasta. You are going to love it.

This is your sister's recipe? puts a little bit of parmesan in

the beginning. I am not so keen, but it works.

There you go So two very contrasting red pesto look forward

to and we've got more fantastic foodie films from the BBC archives

for you too.. Today's brand new Saturday Kitchen episodes are from

Rick Stein, the Great British Menu and Rachel Koo. Now, our special

guest was last seen saving the world at the very end of the final

Harry Potter movie. But he's left Neville Longbottom behind to take

to the West End stage to stage in a brand new production called Our

Boys. It's Matthew Lewis. Great to have you on the show. You must be

the youngest and busiest actor I have met. You are only 23? Yes.

You started acting at? Five. Five. That's right. It is strange. I

think it is 18 years. Looking at the stuff you have done.

It looks as if you have never been to school? You would think so! I

had to flip between the two. It was tricky. When we were doing Harry

Potter for ten years we had our own classroom floor. Each class did

different subjects. Literally like a school in the studio.

I guess it takes over your life, takes over the whole year? The film

would be for about a year, but then we were needed for certain scenes.

It was fractured. Back to Leeds and then back to Watford.

.Now You are here to eat. At the end of today's programme I

am cooking food heaven or food hell. Are you used to getting up at this

time for breakfast? Not on a Saturday morning. I have two shows

today as well. Well you need something.

So what kind of food do you cook at home? Well, I would love fried

chicken. What about the dreaded food hell?

Broccoli. Well it is either chicken or

broccoli. For Matthew's food heaven I am making my version of something

that you may have eaten after the pub last night. It is spicy chicken.

It is southern fried chicken drumstick with garlic butter and

potatoes. Sounds good? Very good.

Or he could be facing food hell. Broccoli, combined with another

thing he does not like. Asian style pad thai with prawns. It is cooked

with shallots, carrots. Fresh prawns. Soy, fish sauce along are

tamarind paste. All of those things that are local

to our neck of the woods, Leeds! You have to wait until the end of

the show to see which one Matthew gets. If you would like to ask a

question, call this number: If I get to speak to you, I will be

asking if you would like to choose something for Matthew. Food heaven

or food hell. Now, it is the brilliant Will

Holland. Great to have you on the show. This is something different

for you, looking at these ingredients? I have gone for

something that is not what I would do in the restaurants, but it is

doable at home. So, peppers first? Yes, you are

doing the sweet and sour peppers, so vinegar, chilli and you are

slicing that up. I have the salmon it is from Loch Duart. I am making

a Brighton here with water, salt and teriyaki. We are going to start

to introduce the teriyaki flavour now. I have brought this to the

boil. Then chilled it. It is in this dish here.

This is the base of teriyaki chicken, you marinade it first?

Yeah, marinade it. That has been in the Brighton overnight, or for up

the Brighton overnight, or for up to 24 hours. You need to dry it off.

Right, sugar and vinegar is in here. That is there. Then bring it to the

boil? Bring it to the boil. Pop the peppers in and let it cool down.

So it colours it a little bit? can see it has taken on a brown

colour. But it is also the salt in the

Brighton that has taken some of the water content out of the fish. So

it will be a lot nicer when we come to cook it.

Tell us about Ludlow. It is a famous area for food. You are there

now, but really the guys who set it all off originally, the likes of

probably Shaun Hill? I think Shaun Hill is the pine year of putting

Ludlow on the foodie map. But there have been lots and lots

of chefs along the years. And other things. I mean the town

is an incredible place for food. You celebrate it with the food

festival which has just happened? Yes, the food festival. It is the

second weekend of September every year. Tonight miss it. The town

population is about 10,000. You have missed it! This is the

18th year it has been going. The town population is about 10,000,

and over25,000 people come to the festival.

Is it the secret behind it that you are surrounded by great produce?

Absolutely. It is all about screaming and

shouting about what is good there. Right, a hot char-grilled pan.

Lightly brushing the salmon with a little bit of sesame oil to stop it

from sticking. You can cook this as much or as little as you want. When

it comes off the char grill we are making a teriyaki glaze.

Those are the peppers with the chilli.

You want me to do this? Saute the pak-choi for me.

What I'm going to do is take some of your favourite.

It was all going so well until this point, then you ruined it.

The dreaded green piece. Broccoli to you, is wasabi to me.

It is the food of the devil! Is it awful? It is spicy. It is good to

use it intelligently. I have gotten off on a bad foot coming here to

cook this for James. Let me tell you about it.

Go on, sell it, go on! There is lime juice, wasabi and teriyaki. We

mix it together it makes this glaze. So when the salmon comes off the

char grill we paint it over it. This is it in the raw state? Yes,

that is the piece in there. But this is the only company. There

is one company in the whole of Europe that grow it fresh. I know

you will say that is for a reason! But that is what it looks like

fresh. If we get time I will grate a little bit.

Oh, yeah, put more on! I will turn this over. See the char grilled

lines we get on there. Like I said, you can cook this up to three, four,

five minutes either side. Now, the classic hollandaise.

This make it is lighter. It has the egg whites in there.

So, one whole egg and four yokes! So, is this something that you

would ever attempt, Matthew? don't even know what it is! Mama

Mia! Go on, what is it? It is a butter sauce.

I would never attempt that, but I am more than happy to try it.

We normal put vinegar in there but today we are adding lime juice. So

that is there, lime juice in from the start. Then we have the pan of

melted butter ready. I will leave that there in case you need more.

Then we are also going... Leave that over there! We are going to

spoil this for you, I am insistent! We are putting wasabi in there as

well. Don't ever grow horseradish! Via

Ludlow, you will have to dig via Kent to get rid of it. It is

unbelievable stuff! So, the restaurant is going well? You took

it over, you bought it about five years ago? Yes, the restaurant has

been open for over five years. It is going really, really well. Going

from strengthth-to-strengthth. We are opening up a tasting room. A

chef's table area where you can see through to the kitchen.

What is that like taking over an existing restaurant with a name?

is slightly daunting, especially at the time I was relatively young.

Claude had an amazing name. He had created an amazing restaurant. So

stepping into his shoes was daunting, but it was OK.

Let me show you James, I know I will not convince you at all.

No, you are not going to get me to try it. If you would like to ask a

question to our chefs, call this live a little later on.

This is the fresh root. You can see the amazing green colour it is. You

get the special grater. You grate it in a circular motion. So like

this... This is grown in the UK? Yes, in Dorset. It is the only

wasabi grocers in Europe that are cultivating it. Get the brush. So

then you don't end up with the strings like with fresh ginger.

That is the piece. That is what you buy, but then there is other stuff

in there. That is pure wasabi. .Pure Hell! That's it.

Come on, James, taste it! James is not going to taste that. There is

no way. It is fresh! Do you want all of this butter added to this?

The secret with teriyaki, you can do with the chicken while it is

cooking? Yes, as the glaze cooks down it gets thicker and glossier.

So I am thickening up just by whisking it.

As you can see I am putting the glaze over it. That will season it.

We have the saltiness of the teriyaki. The acidity of the lime.

Then the hint of the wasabi. That is not the serving plate. That is

just to let it sit. It will help to let the flavours

develop. Do you want to pass this through a

cloth? Yes. This is a nice little thing, especially with a flavour

like wasabi in it. It is to get all of the lumps out of it. Hold it up

and squeeze it. It comes through easily. Get rid of that

Then this fancy gun thing that you have got? Yeah, I thought we would

live life on the edge. I have brought along a little piece of...

We obviously didn't see this the last time in the kitchen. The Hairy

Bikers. They did use it the last time. To

not good effect. It is a gas gun it is basically for the texture. You

pop the sauce in there. You can put anything in one of these. Close the

lid. I will start plating up. So this is

the pickled peppers on there. There we go! Don't get any ideas

about getting one of these! It is nitrous oxide that goes in there!

What is that going to do? basically adds air to whatever is

inside of it. Can you put a little bit of

coriander cress on there. He is good at ordering people about,

isn't he? I will do a little tester in here to ensure we don't decorate

the place. The more you shake this, the more... I am excite bad this!

Do you want a go!? The moment of truth... Stand well back. There you

go. So, this is hollandaise wasabi, but it comes out like shaving foam.

So, tell us what that is again? is Teriyaki glazed salmon, sweet

and sour peppers and wasabi hollandaise - living life on the

edge. edge.

Easy as that. There you go.

Right, you need a gun. It does look fantastic. I have to say.

If you get one of those at home, you will put anything in there.

can put anything in it? It just adds gas to it, it make it is

lighter. And that dish you can d with prawns

or chicken? Yes. There are three ingredients in it. It is very

adaptable. The sauce is lovely.

So, while they are diving into that, we need some wine to go with this.

We sent our wine expert, Peter Richards to Essex. What did he

choose to go with Will's salmon? I have come to raise a glass to find

some great wines to go with today's dishes.

Having seen Will in action in the boxing ring for charity recently, I

can see where the cooking gets his nimble, bold, punchy flavours from.

This Teriyaki glazed salmon, sweet and sour peppers and wasabi

hollandaise is not easy to match a wine to. I had to try lots of

different options, before realising that the obvious choices like

Riesling and rosaway do not work. Well, what does? Well, something

gentle. Something like a lovely southern French white, like this

Rousse. I have unearthed a gem of a wine from way off the beaten track.

It is the sensational, Montenovo Godello 2011 from Spain.

The grape variety from Galicia in north-west Spain makes understated

wines. That is what we are after here. Anything too punchy will

overwhelm what are intricate flavours. It is Gent -- gentle, it

has a briney character that picks up on the teriyaki. There is a

plumpness, a soft nts to it, which together with the fresh acidity

mean it is copes well with the involved flavours of the sweet and

sour peppers and the wasabi and lime. There is a crunchiness there

with the pak-choi and a richness to the finish that works with the

buefpl salmon. So, Will, here is to a knock-out dish and a totally

winning white to go with it. That tests -- tastes fantastic.

That is a bargain at under �8. That really handles it well.

Happy with that? Lovely. Gennaro, what do you reckon to the

wine? It is just right. And you mentioned the sauce in the

gun. It is unusual? It is. I never used that. The only things

I use is the spray! The spray for my head! Coming up, Gennaro has a

family favourite recipe to share with us. What is it again? It is an

old-school ragu. Slow-cooked. Slowly with three different meat.

It is a joy to eat. Right, let's catch up with Rick

Stein as he eats his way around Spain. Today he is exploring the

most famous dish in Spain, paella. I've ever stood in a field of rice

but I'm just noticing how fecund everything is. Looking around here,

there's crayfish, there's little tiny fish fry,

there's crabs over there.

You sort of begin to instantly understand what paella is all about.

It was poor people's food

and they added to the rice anything they could get hold of.

Judias beans, green beans, anything- they can get out of the rice fields,

rabbits, chickens, that sort of thing.

It instantly becomes poor people's food

and all the more romantic for it, I think.

And paella, well, it's not only the most famous dish around here

and in all of Spain but also it's the way the rest of the world identifies Spanish cooking.

This is the town of Sueca, not far from Valencia.

It's a centre of rice in the region and all this dancing is the overture,

for its annual paella competition -

something taken very seriously indeed.

We think that Valencian paella is the most internationalised Spanish dish.

The products are produced in Valencia, mainly -

rice, vegetables, chicken meat, rabbit meat -

so it's part of our culture, part of us.

What I didn't realise was the point of cooking over wood fire,

not only because of the gentle uniform heat,

but also because the flavour of the wood gets into the paella.

I mean, that, to me, says it all.

So, when they're all cooked to utter perfection,

they go off to the judging tent.

What they do there is beyond me. 40 paellas all the same?

How do they arrive at a decision? But arrive they do.

The secret of what they're looking for, I'm told,

lies mostly in the flavour and, indeed, the colour of the rice.

But also the caramelized crust at the bottom of the pan.

This should be slightly crunchy and full of flavour.

I think that one might be on its way to a rosette.

And now for the moment of truth. This is big news here.

It's time for the number one prize,- the ultimato.

And it goes to a very popular duo - local boys from Sueca.

I bet their profit margin goes through the roof for the next few months.

But it all goes to show that pride in local food is a good thing

and it just makes me want to cook one.

Do you know, it's ages since I've cooked outdoors,

The last time I can remember was summer in Cornwall

on a windy promontory somewhere, where everything blew off the table.

I think that was the last day. We just thought "never again".

But, obviously, this is a bit different and paellas

or rice dishes like paella are designed to be cooked outdoors.

And this one - very simple, rice dish, resembling a paella

but my take on it.

Just with monkfish, a bit of saffron and some red peppers.

First of all, I'm going to cook the monkfish to colour it up.

I'm not using orange wood

because, knowing me, I'd probably set fire to the whole valley.

But the Spanish use these special portable paella cookers

and they work a treat.

Monkfish is great for this dish,

because, as the Spanish say, it's duro - hard or firm.

I've sprinkled them with pimenton -

great for colour, even better for flavour.

I'm just going to sear them on both- sides and in just a minute or so

they turn a saffron-y gold. Very appetising.

That's the moment I take them out

and start to cook the real point of- this dish and that's rice.

But first chopped shallots and garlic.

I was going to make a paella

but after seeing all those experts making the true paella of Valencia,

I thought of this.

I add some more pimenton

and also some chilli flakes for just a bit of heat.

Now tomato.

I'm taking my time over doing this little phase

because I'm trying to get a bit of a crust on the bottom.

It's called socarrat and it's a sign of a good paella.

This isn't a paella, it's a sort of- paella without the fancy bits.

But what I really like in a paella is the rice and the pimenton

and the saffron so it's really all about that

with a little bit of monkfish and a few roasted red peppers.

I've poured in some fish stock there.

I made it with the bones and the head of the monkfish.

Now for the rice and this is the most popular one.

It goes by the name of bomba.

The grains swell up and really hold- the flavour of the stock

without going creamy and breaking up like a risotto rice.

I've just added saffron powder there.

I think saffron powder's a mixture of saffron and natural food colour

and I've picked up this tip that you don't use complete saffron

because it's too strong. You don't want to use all saffron

because it gets medicinal in its flavour.

So a bit of yellow colour is fine.

Now slices of roasted and skinned red peppers.

They're really sweet and you can get them in tins.

It's funny but everything I seem to cook over here

is the colours of the Spanish flag.

You've got yellow everywhere in saffron,

you've got red of pimenton and you've got red of peppers,

you've got red of tomatoes. Yellow and red everywhere.

But it seems to match, don't you think?

This is the moment the rice starts to work its magic and swell up.

A Spanish lady once said to me

that when the rice has had a good drink he needs to sleep in the oven

and only then should he come out to the table.

Well, this rice is nearly ready

and it's time for the fish to go back in

while there's still a bit more of the stock left

for the rice to drink.

Interestingly, and I think this is really important,

the Spanish say you never eat paella at night.

And, for me, it's not an evening dish. It's too filling.

It's something you really look forward to at lunch time

with maybe a glass of COLD red wine.

So, it's just about there now.

I'm just going to turn the heat off- and cover it for about five minutes,

just to make sure that rice is really nice and dry.

So there we are, the moment of truth.

I know it's going to be good

because I can hear the sticky sound- of the rice

coming from the bottom of the pan.

I've never cooked it before but I'll definitely be cooking it again.

I add a bit of creamy and very garlicky aioli

which goes so well with the rice. Yeah! This will be in my top ten.

I

I am

I am sure

I am sure it would anybody a lot of people's top ten too. This week's

masterclass, I have decided to tackle something that I lot of you

dread. Piping. It is quite simple when you master it. I am going to

make a meringue. You can use the cloth piping bags, but we use the

plain ones. The nozzle comes in either metal or plastic. Different

either metal or plastic. Different shapes and sizes.

Now the secret of doing this is to fold the piping bag over first in

your hand, that way this & this hand stays clean and you don't get

loads of stuff dripped over it! When you followed it over like that,

you put the mixture in and you have something to scrape it off with.

Depending on what you pipe, depends on the size of the nozzle that you

use. You are making it look so easy. I

know if I do it will be a disaster. You are having a go! But it is

straightforward. Whuns once you master it, the technique is the

same for anything. So fill it up with the meringue. Now, this one, I

will show you it is almost like a tear-drop shape. You can see that

there? Yes. You use this with the point of the

tear drop pointing up. This is where you pipe the different

patterns. If row have a conviction oven at home, that makes a buzzing

noise when you swish it on, you then need to stick the mat down.

Otherwise it will look like the National Lottery with the meringues

flying all over the place. Now pipe this with an up and down motion.

You want the points to be the shape of what you need.

Very good! So go up and down and pipe this. Now, this, I would use

for things like lemon meringue pie. Now this one, which is the plain

nozzle, you can use it for discs. But I will make a little meringue

mush rooms. So you need a point. Pipe it straight up, stop piping

and then lift the bag up. You get the points.

I could do that! Now, the mac Russian bit is the opposite way. --

maccaroons. You pipe on the side and flick the

nozzle up. So the left hand is moving, the

right-hand is squeezing the mixture out.

I am left-handed, is that going to make it difficult? That

complaiicates things! This bit is the disc. This is where you need

hip action. There are pastry chefs doing this all over the country.

Don't laugh, you have to do it! To make the circle... Come on, move a

little bit. You have to rotate on the ankles

and the hips. Come on, move your hips! I bet you are good at this!

No trouble. You have to basically rotate the

hips, you see, like that. Don't pipe it in a jacket! It is my

jacket, any way! Right, do whatever you want.

I have forgotten everything. Do that one.

Yeah, yeah. Squeeze it out like that? That is lrt. Yes.

-- that is all right. Yes. They look good.

Now the side ones. That didn't go well.

What does that look like?! It looks lying something that a -- it looks

like something that a dog has left in the park! You can make wings,

swans. So lots of different shapes. swans. So lots of different shapes.

I am building up a simple desert. First of all, congratulations on

getting tonnes of work after the movie? It must be a blessing that?

It is a relief. You never know where you are going to be. I don't

even know where I will be after Christmas, but it is nice to have

work. Especially coming off a film like Harry Potter. Starting at such

a young age. Is it difficult if you get cast in

a similar role? Well, there is the worry of becoming typecast,

whatever. I did it for ten years. That was a concern, but I have

enjoyed the challenge of coming out of it and doing other stuff. I am

fortunate that the roles I have been given are different.

They have been. Straight after Harry Potter you were in a Agatha

Christie play? Yes. I did not go to drama school.

Having started acting at five. It was a way for me to have a go at it.

You started life, at five, is that something that you knew what you

wanted to do? It was my brother, he started acting at eight years old.

He has been in Torchwood? Touch of Frost? Yes. My mum had to chaperone

him. I was taken along and grew up on the TV and the film sets while

he was doing. I think that the story is, I assumed that is what

everybody did. It is what I wanted to do as well. He had an agent. It

was a sort of performing arts school for an hour a week lesson. I

asked the agent if I could join. She said I was too young. Then I

got to about five, apparently I nagged her so much I ended up going

for a audition. What happened when you got the

Harry Potter job? My brother's been fantastic. He would help me with

lines. He has been a great inspiration to me. Even now in the

play in the West End, he helps me run my lines. He has years of

experience on me. It is very different to what you

are doing now? Definitely. It is a whole different school of acting. I

did not fully appreciate it last year, but that is why I did it in

the first place, to learn. Once I got it under my belt I was keen to

come back. To get the play in the West End has been fantastic.

Tells about -- tell us about the play, then? It is Our Boys. It is

based on a true story. The author's experience of being in a Military

Hospital in 1984. It is about five squaddies who are in there for

various different reasons. Then an officer is put in with them. It

becomes an -- a them and him situation. It is how the lads deal

with the situation that they are in, being a soldier. No matter what

area it can be pretty horrible at times, especially if you are

injured. It is how the guys deal with it.

Is there more pressure in the theatre. You have to perform it

right. With a film you can always say "stop"? We came in yesterday,

we had performed it three times to an audience, but it was weird, then

a TV film crew came in and it was like cut, stop, that is it.

It was odd, but now we have rehearsed it for so long. It has

been perfected. Not only that, you have done a film.

Your diary is full? You have a film out shortly? I did a film call

Wasteland. It is by a director and writer called Rowan Othail.

That is very exciting. Fantastic. Good luck with that. Now,

here are the mushrooms. Just it finish this off you can dust it

with cocoa powder. This is an homage to Gennaro. I know that the

mushroom are in season? Yes. We are collecting the mushrooms on top of

the meringue! That is good. Did you see my concentration while

I was doing that, and you have done all of that.

And homage to you, we have the red sprinkles. These are becoming

trendy as baking and cupcakes are becoming more trendy, but they are

great for the kids, the sugar sprinkles. I don't know how you are

going to eat this. You have to eat it all.

I think it is easy if I put that on there.

Then you can have strawberries and cream.

So beautiful. Well done. Now, if there is a skill or a tip

you would like me to demonstrate on the show, or you need help with a

cooking technique, you can't get it right, drop us a line. You can get

the details via the website at bbc.co.uk/saturdaykitchen.

Now, what are we cooking for Matthew at the end of the show? It

could be southern fried chicken drumstick with garlic butter and

potatoes. It is great. Or he could be facing

food hell. It could be broccoli. The broccoli is chopped, put in a

wok with prawns, tamarind, fish and soy sauce with lots of chilli,

finished off with rice noodles and a handful of peanuts. Some of the

viewers get to decide Matthew's feat today.

Now, the Great British Menu. Simon Rogan taking on Aiden Byrne with a

place in the final at stake. Take a Aiden and Simon are facing

..something Aiden has done twice before,

and lost.

Aiden's first up and looking to impress with an unusual take on

a classic dish -

foie gras terrine and gingerbread,

spiced cherries and sorbet

and a daringly sweet foie gras and palm sugar mousse.

It scored a solid eight earlier in the week,

I want to make a change.

What I'm going to do is more of that palm sugar mousse.

You know, the palm sugar mousse is the unusual item in the dish.

But with Aiden's mind on his mousse,

he's taken his eye off his gingerbread,

an integral element to his dish.

What happened? Me gingerbread... because of the high sugar

and the honey in there, leaving it two seconds, it's gone.

Were you ready to plate up, were you? Yeah, yeah.

With seconds to spare he browns another slice,

while he plates the foie gras and cherry terrine, then the new gingerbread,

mousse and sorbet.

A massive relief for him,

but has Aiden pushed the classic combination too far?

I want it to go down in front of the judges

like I'm the judge, please. Be quick,

that sorbet will go, guys. Thanks.

Gosh, there's lots of very visual disorientation going on here.

Is it a pudding, is it a starter?

Is it a slice of foie gras?

Yes, I do believe it is.

I'm glad to say it's a slice of foie gras

and presumably this is cherry jelly round the edge?

This is definitely cherry sorbet.

Which is just wonderful, actually.

Your palate's being distracted a lot here

from the foie gras itself.

But the other flavours are so delicious and the whole thing

is delicious, that I could quite easily have this for dessert.

Let's match it up to the brief, for a moment.

It's supposed to be innovative,

it's supposed to surprise us, to be delicious.

He's done it. That's exactly what this is.

To be fair, I do think this chef has tried extremely hard to be

imaginative and creative.

But I still rest my case that it should be a pudding.

Aiden's foie gras and cherry dish didn't get sweet talk from all the

judges, so will this be a chance

for newcomer Simon to take pole position?

He's off the blocks

with a warm salad of grilled leaves- and truffle custard.

He'll top the dish with cheese foam- and home-made chilli oil,

but in a crippling blow, Simon discovers

some ingredients are missing.

Simon let to pressure get to him

when things went off course earlier in the week.

If he panics today, it could spell disaster.

Without the menu, the judges won't know the chilli kick is missing.

But will the salad have the wow factor

to blow them away without it?

Oh!

Does it look interesting

and different or does it look a bit of a mess?

It's a mixture of grilled vegetables

and cheese

and I'm not quite sure what this mousse stuff is.

This is my type of food, lots of nice flavours.

It's a lovely little balance to this dish.

Delicious. Mmm. Good, isn't it?

The contrasts are amazing. It really- does push a few boundaries.

I would be very happy to see that at the final banquet, to be honest.

Do you know, chaps, we're in danger of agreeing with each other?

When you come across this, what can you do but agree on it?

Simon swept the board with his starter,

but Aiden received the best score of the week with his fish course

and will have all confidence of bringing it back.

His caviar salmon roll with razor clam and citrus salad

scored a perfect 10.

Aiden's been here before and knows a technical dish needs to

be precision perfect every time.

Sticking to his tried and tested dish,

Aiden manages to keep his cool.

Off you go. Nice and straight.

Will Aiden's boundary-pushing marriage of citrus

and seafood have the gastronomic excellence the judges demand?

Wow! You know it is absolutely exquisite.

Look at this razor clamshell

and it's full of the most incredible detailed things.

This is a complete waste of a razor clam, as far as I'm concerned.

One of the beautiful things about fresh fish is the taste of the fish.

All I can taste here is the citrus flavour.

And I think the salmon, Prue, I don't agree with you.

I just don't understand the relationship between the salmon

and the razor clam. It's just two pieces of fish on a plate that are passing by in the sea.

Oliver, you've just obviously had a taste-bud bypass.

There are flaws in the dish, but to be so relentlessly negative,to me, absolutely misses the point.

This is a very assured piece of cooking.

Is it a dish which should go through to the final feast?

Not in its current form, certainly,

cos I think the two elements need to be somehow brought into relationship with one another much.

And I have seldom seen anything as exquisite

as that little line-up of things in there. They were beautiful.

If only we had to do was eat with our eyes, that dish would have been- a winner. Exactly.

So, top marks for Aiden's presentation,

but mixed reviews for taste.

Will Simon's fish course be able to bring it all together?

Simon's intent on making a feast of flavour -

lobster infused with lobster stock gel,

paired with apple, beetroot and the unusual cuckoo flower paste.

Last time, Simon's execution let him down,

resulting in his lowest score of the week.

After faltering on the starter, and now facing the pressure to perfect his fish course,

Simon's lost track of time.

But, keeping his head, Simon plates up just in time,

with the lobster cooked to perfection.

What will the judges make of the unusual cuckoo flower it's served with? OK.

Can Simon improve on his previous attempt?

A good result here could help put his menu in pole position.

Lovely smell emanating from this dish.

Mmm, lobster and beetroot. Yum.

There's a sort of apple jelly, there.

The thing I love most about this dish is the fact that

each single ingredient has really got a great flavour to it.

The lobster is very delicate. I think it's a very interesting dish.

I have never had lobster and apple together.

It's beautiful, isn't it? It's going to be a classic flavour.

This chef has obviously, really obviously,

thought a lot about the flavours involved in this dish.

And that's what I like about the cooking, here.

I like the fact that it's a little journey on your palate.

I think the green stuff is seriously disgusting.

It's very bitter. I don't like it at all.

Ah, cuckoo flower.

We need to lose cuckoo flower. Too cuckoo for you, is it? It's completely cuckoo.

I don't mind it being cuckoo, I just mind it being horrible.

You

You can

You can rest

You can rest assured there is no cuckoo flowers in here, Pre. Still

to come on Saturday Kitchen Live, it is Rachel Khoo. She is cooking

trout en papillote in her Little Paris. It looks delicious. Will

takes on Gennaro in the new omelette challenge.

Will may need a little bit of Harry Potter magic to beat Gennaro. Have

you any spells for him? It has to- ing EGG-spelliarmus! That was it!

That was wicked! You can sew the action later on live.

That was your part! I was getting giddy for it.

And will Matthew be facing food heaven or food hell? It could be

southern fried chicken drumstick with garlic butter and potatoes or

broccoli with pad thai. Now, cooking next it is the Italian

stallion, as he likes to call himself.

Gennaro Contaldo! Good have have you on the show.

So, this is a recipe from your family? Yes, it is from my sister,

bless her. What it is called? It is called

old-school ragu. Most people think of ragu, it

containsed minced beef? This is traditional? Yes. This is the

traditional one. Here, can you chop up onions,

carrots, chop carefully too! OK! Now I tell you about the ragu. The

old-school ragu is to use the different cuts of meat that have

gone a little bit tough and cook them very, very slowly to give them

the maximum flavour. Now, olive oil the maximum flavour. Now, olive oil

inside a nice pot. Then I will have, look at the way

that I cut the meat it is chunks of meat. You don't have to worry about

That is top side of beef? Yes, that is the best.

Now, very hot in the pan and sausage. Just cut them in four. The

secret of a good flavour is spare ribs. They are fantastic! Cut them

roughly. That way is fine. Do you want seasoning in there.

Yes, I need to turn it down a little bit.

Seasoning? A little more. A little more. Don't worry about it. Let me

turn this one down. That is too much. I will take that away for you.

This is where you need a proper cast-iron pot? Yep. Then stir it up

properly. Make sure it is sealed. I love the way you are directing me.

Don't forget, I used to know James Martin when he was a young boy.

Really young, young, young! At this stage, stir it around... Have you

don the carrots? Yes. Now, use some wine. White wine, red

wine. It doesn't matter. I prefer red.

Just get the wine in. Then you can hear the lovely noise.

That is bubbling. When it is about half of the wine evaporated. Two

bay leaves. Fantastic. Can you put hot water in there, please? So this

is from your new cook book? It is indeed. The Family Gennaro.

This is a proper family book. My wife is cooking, my sister is

cooking. This is a proper family book. Now, the carrots and onions.

Seal them for a little bit. About throw or four minutes.

Now, as well as Matthew being one of the busiest actors, you must be

the busiest guy running after Jamie's restaurants. Between July

and now you have opened three more. How many is that? In England 30.

30? And you have some abroad as well? Yes. About another three or

four. I can't even remember properly! So many! I am running all

over the place. Those far away I don't go, but those near, bless

them. They are fantastic with all of the foods. Right, that is inside.

Now the tomato. You have been working with Jamie in

Italy. A new programme? Yes, The Food Fight Club. I will not tell

you any more than that. That is good.

So, that is your tomato puree? Let me tell you what my sister is

doing. At this stage... My sister, you know her? Yes.

Now grate a bit of parmesan. I ask her why not at the end? She says no,

that it gives the extra flavour, but it works. Now a handful of

basil. All of that inside. So the idea is

to cook the chunks of meat to serve them as so? Yes.

Now at this stage. Once you have done it. You have to turn down the

gas to very, very, very, very, very low. Extremely low! That will be

low, then?! Yes, it will be low. Not below! You have to speak proper

English. I don't understand that strong Yorkshire accent.

After that a couple of hours. You leave it. Then after a couple of

hours, are you ready? Look at that. That is lacking good.

Now the pasta? Tell us about the pasta is it a particular type of

pasta? Yes, this is a large rigatoni, but I will tell you

something. Come here aminute. There is a word for this pasta. Do you

know what it is called... Baccari it is a smack! Have you been

drinking?! I am telling you about the pasta.

The pasta means "smack"? Yes, because they are large. When you

eat it you go "wow." Fair enough.

Now a little bit of salt. Now let's finish off this.

The salad, do you want olive oil? want some Amalfi lemon. Olive oil,

a bit of salt. No pepper. Then the Amalfi lemons. This is

from your neck of the woods? Yes. Famous for the lemons and

lemoncello. It is an amazing part of the world. I have to say.

Do you want parmesan in here as well? No parmesan in there! Don't

use no parmesan! Then a little bit of sauce in a pan.

This pasta is cooked, salted. Now you have to have the flavour go

through the pasta. So this is the idea, the common

mistake where people go wrong is finishing off the pasta in the

sauce? You have to finish off the pasta in the sauce? You have to.

It is not just it put it on top. Toss it a little bit.

Let everybody see what we are doing. Stir it nicely.

You want this pasta to grab all of the flavour of the sauce.

Now, all of today's recipes, including this from Gennaro, go to

bbc.co.uk/saturdaykitchen. I am showing you favourite recipes from

the Saturday Kitchen archives and also the Best Bites programme

tomorrow on BBC Two. No, two or three pieces of meat.

So, parmesan cheese over the top. Do you want basil with that?

little basil. And some nice olive oil.

This is the old-school family ragu. That looks good. I don't know how

we did it, but it looks good. Tell us what it is again? It is the old-

school ragu. It looks delicious.

Thank you. I know it will taste just as good

as well. Dive into this. Do you want the

salad or this? I will go for that! Dive in. Tell us what you think.

am a carnivore. I am looking forward to it.

The type of sausages you use? Italian sausages, but you know what,

I love the some betterland sausages. A bit of spice in there.

There are a lot of fennel seeds in there? Yes, in the Italian sausages

are wine and fennel in the sausages. And a little star anise.

You know all about it. Now, let's go back to Peter

Richards to see what he has chosen Richards to see what he has chosen

to go with Gennaro's rustic ragu. Who can resist a personal

invitation to Gennaro's table to discover the secrets of the family

ragu recipe? So, we need a wine that says grazi and bon appetite.

Nothing too fancy. Just classic, comforting and motherish. Just like

the dish. I would normally go for an Italian red. Something like this

Valpo llicello, but I am going for this Finest Plan de Dieu Cotes du

Rhone Villages 2011. Tb Italian or French, we need the

wine to be fresh. To work with a tangy tomato flavour and the

gorgeous meatiness. This wine is that and more. You smell it. It is

bright, pepperey and savoury. It invites you to dive in. It is

definitely refreshing. That will work with the bay and the basil.

It is rich and intense and spicy to work with the pork and the beef,

also that touch of parmesan, but importantly it is fun and glugable.

That is what every family meal needs. So, Gennaro, cheers to your

beautiful celebration of the family table. Here is a great-value red

that is perfect for the occasion! It is. I don't know what you think

of the French choice. He was going to go for Italian, but it is French,

what do you think? French? Bless, Peter. It is lovely. It goes with

And a bit of a bargain at under �7. Happy with that Yes. Lovely.

Right it is time to find out who is chosen to represent the north-west

region in the battle for the Great British Menu. Stand by for two

truly stunning deserts. Have a look Another close call which Simon

served with clamped vegetables picked in their prime

and stored underground.

It's an incredibly daring move to cook and serve his ingredients so simply.

But Simon is confident the flavours- will speak for themselves.

Happy with that?

Will such a simple dish be deemed banquet-worthy by the judges?

Ooh! The perfume of pork coming off that!

That's a nice piece of suckling pig or something, isn't it?

I think few people coming to an event like this will ever have tasted pork that good.

I just couldn't bear to throw this out, it's so lovely.

But, this is just roast pork and veg.

Vintage vegetables, created by using an ancient preservation technique called clamping...

Oh, they're clamped! ..where the veg is buried in sand.

It raises an interesting question.

This seems to fulfil a perfect brief of food from yesteryear, not food from tomorrow.

Matthew, Matthew, Matthew.

Come on, top-class level of skill going on here.

I would love to see this piggy trotting into the final banquet.

It is an Olympian piece of piggy.

Perfect pork wasn't enough to satisfy Matthew,

so will Aiden's more technical dish- give him a chance to overtake?

He's taking classic ingredients - veal, ham and peas - to a new level,

using molecular spherification,

a risky move that involves controlled jellification of a liquid,

forming spheres when submerged in a bath of sodium alginate.

It's a gamble Aiden's hoping will impress the judges, but will it be enough to beat the competition?

Right, gents.

Will the judges think Aiden's advance on classic ham and peas

grand enough to take centre stage at the banquet?

Oh, there's a lovely smell coming from this, again.

I think this is veal fillet.

I mean, that's larded. Delicious. Because the fat is actually threaded through the meat. Amazing.

How often do you taste veal that good? Almost never. Right.

There is... The flavour of the veal- is just extraordinary.

I think it's actually... To me, it's the fat which is a real revelation.

I would never, ever have thought these little, tiny, little squares

would add so much, both in terms of texture...

almost like jelly.

I'm fascinated to know, Matthew, if you think this is cutting edge cooking,

compared to the pork dish.

I think it is MORE cutting edge, yes.

This is a future-looking dish, and I think the last one was a celebration of the past.

This is based on old-fashionedtechniques. They need bringing back.

And I think that they can be part of- the future, just as I thought the previous dish could.

Well, I give in. Good.

So, all in favour of Aiden's main.

It's still a close-run race, the fate of which rests entirely on their desserts.

Aiden's going all-out for a grand finale,

recreating his olive oil cake, candied celery

and orange cannelloni filled with cardamom ice cream.

Aiden's turned classic savoury flavours on their head

by using them in a dessert.

Is it pushing boundaries or overstepping the mark?

OK, gents.

Will Aiden's flavour-filled masterpiece be worthy of a gold medal?

There's a sort of air of Zen-like tranquillity about this dish.

And there's cake. I do like a bit of cake.

There is a fabulous command of technique, here.

Little bit of crunch, little bit of softness, and the ice cream.

The orange jelly, the cake underneath, which I think has got almond in it,

it's just really, you know, bloody brilliant.

It's a very, very happy combination of flavours, I think.

I love the slight spicinessof the cardamom-flavoured ice cream.- Mmm.

I love the relationship, as well, between flavour and colour.

The flavours carry through with those colours, so you get this whole sensory perception going on,

where you've got beautiful colours,- beautiful flavours.

Yeah, a very lovely pudding.

But this is a big party. Is this bold enough to make an impression?

I'd be very, very happy to see that- on the final banquet.

I'm going to make a suggestion, here, now. What's that?

I think we have a nailbiter on our hands.

Another full house from the judges,

unsurpassed results, that Simon will do everything to top.

He steps up with a cutting-edge dish, bringing together rare British ingredients,

and high-tech cooking methods.

A unique combination of rosehip and- pear, with sweet cheese ice cream

and herb-scented snow made with liquid nitrogen.

OK. Go. Finish on a high, mate. Yeah. Well done. Yeah, that was a bit better than yesterday.

Will Simon's radical dessert nail his hopes of Olympic glory,

or leave the judges cold?

I thought it looked like a little snowfall.

Soft, velvety cream. I love this.

I don't know what I'm eating. It's wonderful.

It says, "The rosehips were foraged- at altitude for purity of flavour."

This is a very unusual thing. I've never had anything like this No, me neither.before.

And, you know, absolutely, this is the type of thing we're looking for, where you have that experience.

We have to be worried,we are agreeing with each other...

MATTHEW LAUGHS ..Rather a lot.

When you're faced with something that is, you know, as good as that,- what else, you know?

So perfect. So perfect. Even someone as grumpy as Oliver is bound to be swayed.

There is no doubt that in our long tenure in these seats

that we've ever had a day where we've had two better puddings.

This has been a battle royal, This is what we asked them to do, which is something different.today.

Menus complete, the chefs now have an anxious wait for the verdict.

It's showtime as the judges find out which dishes belong to those all-important menus,

still not knowing which chef is A or B.

If you look at the level of detail in these menus, it is just extraordinary.

One menu has a sequence of dishes, has a sort of neat precision, visual precision about them.

And the other looks more casual and... A bit looser, bit more informal.

The judges must decide which menu is the winner,

without knowing the chef.

Oliver, have you made up your mind?- Yes, I have. Prue, have you made up- your mind?

Right, I have made up my mind.

I think we'd better get onto the hard part, and call in the chefs.

Aiden and Simon, welcome to the judges' chamber.

You have treated us to an absolutely- bravura display of cooking.

I don't think we've ever done this before, but I think a round of applause is in order,

don't you think? Absolutely!APPLAUSE

However, as you know, this is a competition.

It's not about individual courses, it's about individual menus.

Now, Prue, have you made up your mind? I have. It's menu A.

Oliver? Yes, Matthew, it is menu A.

Well, I disagree with you both, because I've gone for menu B.

However, we don't know who actually cooked menu A,

so if you pass me the card,I'll put us all out of our misery.

So, the chef going through to represent the North West

in the final of the Great British Menu is...

..Simon Rogan.

Simon, congratulations!

I

I did

I did tell

I did tell you they were amazing. Right it is time to answer some of

your foodie questions. .Firsten the line is Brian from

Cheshire, are you there? Hi, James. What is your question for us?

need a recipe for consume soup. That is not easy, but over to you!

The easiest way for me to explain how to do this is to take chicken

breast with no skin or bone, blend it with egg white. Then put it in

some boiling water. When the chicken cook it is floats to the

top. Then you are left with the clear consume and take that off.

-- Take the floating bits on the top off.

That is how to cook it. What dish would you like to see at the end of

the show? Food heaven. Hello there, Sarah, what is your

question? I would like to know how to make a good pizza base.

Pizza? I know, pizza base it is easy. Simple. Use half a kilo of

double zero flour. 10 grams of yeast and 10 grams of salt. Mix the

flour and the salt first, then add the yeast in water. Mix, mix. Then

use enough water not to become too gluey, but enough to handle. Then

you let it rest for half an hour. Then roll it into a little ball.

You let it rest again. When it is relaxed, flatten it and then the

secret is to have a massive, very, very hot oven. Then put your little

tomato or whatever inside, then you can even make the pizza in the

trays and put them inside. I guarantee when you -- the oven is

hot, you will have perfect pizza. The double zero flour.

You can also add semolina flour, but the secret is a very, very hot

oven and plate or tray to cook it on. What dish would you like to see

at the end of the show? Food heaven, please.

It is looking good. Tony from Scotland. How are you? Hello, James.

Very well, thank you. Good morning to you.

What is your question? I am tired of raw oysters. You cannot move

down the High Street for them here. I would like another way to do them,

cooked preferably. The classic one is Rockefeller.

That is cooked down separately. You top the oysters and grill them, but

I love to take them out of the shell, flour them, but also batter

them. Make a light tempura batter. You can do it with vodka Antonic.

It hits the flier and explodes. You get a great batter. That is what I

would serve them with a little bit of mayonnaise. Deep-fry it in a hot

tempura batter. That is brilliant. Would you serve

them with wasabi piece? Don't push it! Yeah, you can do. You could mix

the wasabi with a little bit of mayonnaise. What dish would you

like to see at the end of the show? It has to be food heaven.

I love the great British public. Right, down to business. There are

few chefs on the show who can make an omelette as quick as him. He was

the leader on the board for a number of years. We have a new hob,

new pans, a new gas supply. I reckon he can do well. Do you

reckon you can match up to him? He has told me that I have no

chance. I have been waiting for this, let's

see if you can hit the centre of the board. Are you ready? Three,

two, one, go! He's got it. He is quick.

Will is trying to make sure he is on the board this time... Exactly!

There you go. Both looking respectable. What is

good about the new set is that for the first time ever I have had

omelettes every week so far that I can taste.

Pretty good. Will, any ideas? long as it is not disqualified. I

would be happy. You are on the board. 37..52.

Gennaro? I don't know. It is a quicker stove it is a

quicker pan... Yes, it is. You are quicker again.

You are quicker again. Bang in the middle. Why am I cooking so good?

Right, will Matthew get his food heaven, that is southern fried

chicken drumstick with garlic butter and potatoes. Or food hell,

broccoli pad thai. First, let's watch this slice of

Rachel Khoo. She is working in her Little Paris. She is off to find

some fine French pastry then came here for the glorious

French patisserie is taken very seriously.

It's their art de vivre, it's a way of life.

'In Paris, there's a modern revolution taking place.

'Pastry chefs are pushing the boundaries with their elaborate creations.

'These breath-taking emporiums are fabulous for inspiration.

'And Monsieur Basile Kamir's wonderful patisserie is a Parisian favourite.'

Patisserie is the new trend for the young artist.

And everyone now tries to re-visit the old cakes

and make them a new look and a new taste.

If you love what you do, you can be English and make the best cakes.

LAUGHTER

'Tonight, I'm going to cook up a range of delicious dishes,

'but I'm starting with a patisserie classic.

'Although originally created in Italy over 500 years ago,

'the Parisians took this recipe to their hearts.'

My first chouquette, I experienced it when I used to work for a French family as an au pair.

We'd pick up the little bag of the choux pastry puffs with sugar on it. They're really easy to eat.

You just pop them in your mouth. Yeah, very delicious.

'This choux recipe makes a classic pastry base you can also use for profiteroles and eclairs.

'Start off by adding 170ml of water- and 170ml of milk,

'a teaspoon of salt and sugar, and then 100 grams of butter, and bring it to the boil.

'And finally, add 170 grams of flour.'

It will start looking like really lumpy mashed potatoes.

You've got to stir quite hard now.

So you've got to put in a bit of elbow grease. It looks good.

OK, I think that is ready,

so I'm going to put it in my bowl.

Now we need to incorporate the if you add the eggs in now,eggs,

you'll scramble it because the dough is really hot,

so we're just going to stir it a little bit to cool it down.

This is when a sous-chef would be handy. This is hard work.

So I'm going to add my eggs.

The mix will look like it's curdling.

If it looks like it's going wrong, you're on the right track.

There's a lot of mixing with this recipe. It's a good workout.

OK, that is looking good. OK, let's do some piping.

'Then give the chouquette a dusting of icing sugar.'

That icing sugar will create a little sticky layer

and that sticky layer will make our nibbed sugar stick.

'This is just refined white sugar you can find in the supermarkets,

'but great for baking as it won't melt in the oven.'

I'll put some chocolate chips on these at the end.

It's not very French, this version,- with the chocolate chips, but it still tastes good.

'If you replace the toppings with cheese, you get the savoury version - gougeres, the French also love.'

I'll dust my chouquettes with a second layer of icing sugar.- It adds that extra bit of sweetness.

So they're ready to go in the oven.

'These little pastry delights are difficult to resist,

'but leave them in the oven for 20 minutes till they're completely cooked or they'll collapse.'

I think the chouquettes are done. They are baked.

They look perfect.

So they're a lovely golden colour,

best eaten when they're warm, so I might just have one right now.

Hmm!

Delicious!

That's the perfect chouquettes.

'The lightest pastry puffs in Paris.

'Now, who needs romance when you've- got sugary delights like this?'

# On peut s'aimer a la folie On n'est plus p'tit, oui! #

'Unfortunately, one cannot live on cakes alone.

'When Parisians want some fish, they head to the markets like Marche Rue Gros.

'So, time to cook it using a classic French technique.'

I'm going to make a trout in a parcel, en papillote,

We'll start off by making our little marinade. Zest half a lemon.

You can use any kind of fish you like.

I use trout because it's a beautiful fish. It's got a lot of flavour.

It's an oily fish, so it's very good for you.

Half a teaspoon of salt, a couple of generous pinches, pepper...

And a good glug of olive oil.

I'm going to make my paper parcel.

The fish goes in. Now I'm going to use my marinade.

'A quick rub outside and in gives the fish a beautiful citrus flavour.'

Don't be afraid to get your hands messy. It's more fun.

I've par-boiled some baby potatoes.

Just slice them in big slices.

What the potatoes do is they soak up some of the juices.

Fennel...

I just want half. I'm just going to take the not so nice bit off.

You just thinly slice it.

The lovely aniseed flavour from the fennel mixed with the lemon is just going to be really yummy.

If you don't want to use fennel, you could use leeks.

You could use red onions because they're not too strong.

A bit of string to tie my ends and a pair of scissors.

Whether you're using paper or aluminium foil, make sure you seal it properly, so fold over the top.

'This technique can be tricky to get right,

'but if you do, the end product should look like a sweet.'

OK, the parcel is nicely sealed.

And that's going to probably take 15, 20 minutes.

Let's have a look at our papillote.- It certainly smells delicious.

I can smell the lovely lemon flavours and the fennel, so let's have a look.

Look at that!

So we've still got the lovely juices in there.

A squeeze of lemon on top.

It's just missing a big dollop of really creamy creme fraiche.

That's optional. What you look for with the fish being cooked the flesh should be opaque.

If you have a look... You can just peel the skin off like that

and if you look, you can just flake away.

'A classic French supper that would traditionally be served with a fresh green salad.'

Hmm! Perfectly cooked.

'The best things really do come in small packages.'

Right

Right it

Right it is

Right it is that time of the show to see if Matthew is facing food

heaven or fell. Food heaven is fried chicken. We all know that one.

The food hell is broccoli and prawns.

I am not interested at all. Don't worry. It is a white-wash.

You got the chicken. Easy, easy. So, the breadcrumbs for the chicken. In

here is a secret recipe of garlic, garlic salt. Black pepper, cayenne.

You can put or Ghana, -- oregano and thyme in here.

Now the chicken that is going to be covered by the breadcrumbs.

Can you write this down for me after? I can write it after for you.

No problem. I won't be able to make it, but ill

will have a go. Now, the chicken, this is breast or

thighs cut into decent-sized pieces. Roll them in the egg and take them

to the breadcrumbs. When this came through that you liked fried

chicken, I had been in America in the summer working over there. They

had fried chicken, which is obviously a great dish, but they

have it, I went to visit the Amish community. I met a great guy called

Steve who basically cooked me fried chicken.

It was basically whole chicken that they put in a fryer. That was it.

The easiest recipe ever. They coated it in the breadcrumbs and

chucked it in the fryer, but we coat this and pop it in the fryer.

So cook this gently. The idea is that it takes about five minutes.

Gennaro has the potatoes on. They Gennaro has the potatoes on. They

should be cooked in five minutes. When I was over there in America,

basically you have chicken and sliced potatoes that you have with

this, but it was fantastic. A really, really simple dish.

They made their oin bread. Of course, the Amish love bread,

but it is the making that is important. It symbolises much of

their culture. So we have a simple bread dough here. This has yeast,

salt, a little bit of oil and strong broad flour. The secret of

bread dough is to knead like Will is doing, but to keep it soft. When

it is too firm it is drying out in the oven.

Don't be afraid if it is loose. This has been proving. It has the

yeast in it. It has doubled in size. The texture of this. This is

important. Look at the texture. You would not think that would make a

bread dough, but when Will roll it is out, the secret is not to add

too much flour. Keep it soft. Is this a little bit...? You are

going way too ahead of me. OK with potatoes? I can just about

fry potatoes. Now, this is garlic, butter,

parsley. That gets mixed together. You need your energy. You have two

shows today? E I -- I. Have I have had a glass of wine as well.

It will be fun. I've been watching him, it's a

bottle-and-a-half! Now we take the butter... Regular viewers to the

show will know this is my favourite bit.

Not shy with the butter. You can't be, especially coming

from where we are from? That is right.

You did a film you had to buck out? I did. I did a film with the Leeds

Rhinos. The coach put me on a diet regime. That was a lot of broccoli.

This was a tough time. They say that the darker the

vegetable, the better it is for you, but I struggled with that one.

Your mum tried to teach you to eat veg, like a lot of youngsters, but

you never liked it back then? have never liked it at all. I have

always been guilty about it. My mum did everything. She was at the end

of her tether to have me something healthy. She went to the

supermarket once. As a last resort bought vegetables that were

supposed to be more appealing to youngsters. They were chocolate-

covered peas and cheese and tomato flavoured broccoli.

You have to speak proper English with me.

You understand what I mean?! Now, the bread. Before you prove it,

score it over the top. The secret of bread it is like when you make

the pizza. A really hot oven. Really, really hot oven.

You want it as hot as it will go, durs it with flour. Then we can

take a few slices of that. The potatoes are ready? You taste

one and tell me? A bit crunchy, but they are OK.

They have to be crunchy. And here is your fried chicken. The

great thing about this, I mean when I had it over there. I was at a

cafe bar. I had a big bowl of this stuff to the table.

You just pile it all on. Take the garlic butter like that...

Over the top. Nice and healthy.

Yeah, well, it is fried chicken. Then this is the healthy bit...

Amalfi lemon.. Done.

Dive into that. Get some knives and forks. To go with this, Peter has

chosen sis is Sicilian Red. It must be one of the cheapst wines we have

ever had on Saturday Kitchen. That is �3.68. We paid Gennaro an

extreme amount of money to turn up and come on to the show! Dive into

that. Basically cook it for four or five minutes. You can mix the

spices, but have it with the lemon over the top. You have 15 seconds

left. You better try it. Where are you going this afternoon?

The Duchess Theatre. It is on for how long? All week.

Well, that's all from us today on Saturday Kitchen Live. Great.

Thanks to Will Holland, Gennaro Contaldo and Matthew Lewis. Cheers