:00:08. > :00:18.Good morning. The show is a little different today and you're all
:00:18. > :00:34.
:00:34. > :00:37.invited to a very special Saturday Kitchen Live. Welcome to the show.
:00:37. > :00:43.It's my birthday today and the producers have given me the perfect
:00:43. > :00:47.present. I've got the chance to put together a fantastic four-course
:00:47. > :00:54.feast with the help of three of the very best chefs in the country, if
:00:54. > :00:57.not the world! So making the starter course is the man in charge
:00:57. > :01:00.of the world famous Waterside Inn restaurant in Bray, holding 3
:01:00. > :01:05.Michelin stars. It's the undisputed king of classical French cooking,
:01:05. > :01:09.Alain Roux. Next to him, cooking the fish course today is probably
:01:09. > :01:12.the best seafood chef in the world! His restaurant in the Cornish town
:01:12. > :01:17.of Rock is the only fish restaurant anywhere to hold two Michelin stars,
:01:17. > :01:20.it's Nathan Outlaw. And making up our trio of top chefs is one of the
:01:20. > :01:24.greatest British chefs ever. His restaurant inside the Berkeley
:01:24. > :01:34.Hotel in London also holds two Michelin stars. It's Marcus Wareing.
:01:34. > :01:35.
:01:35. > :01:40.Good morning to you all. Good morning. Happy birthday.
:01:40. > :01:44.Alain, what are you cooking? Cannelloni of crab.
:01:44. > :01:50.Now, the cannelloni has basil in there? Yes.
:01:50. > :01:54.And the sauce is by using the brown meat from the crab? Yes.
:01:54. > :01:59.Perfect for a starter. Following the fish course, we have Nathan
:01:59. > :02:03.Outlaw doing what? I am doing a lovely turbot with red wine butter.
:02:03. > :02:09.A version of tartar sauce with a red wine dressing and a few leeks
:02:09. > :02:15.on there. Sounds good to me. Happy birthday
:02:15. > :02:22.for yesterday, Marcus. On the menu from you? I am doing salt marsh
:02:22. > :02:31.lamb. We are making that with barlotti beans. A little bit of
:02:31. > :02:37.everything. A nice big dish for us all to celebrate. Three top dishs
:02:37. > :02:43.with -- three top dishes from our three top chefs and to finish it, I
:02:43. > :02:50.will be making the desert course. It is a buttermilk panna cotta. I
:02:50. > :02:56.will infuse buttermilk with vanilla. Set it aside, serve it with
:02:56. > :03:03.raspberry donuts, Mascarpone cream and finished with mint leaves on
:03:03. > :03:06.top. So, that completes the four- course meal. As well as that, I
:03:06. > :03:10.have chosen clips from Celebrity MasterChef, Rick Stein, Keith Floyd
:03:10. > :03:18.and The Two Fat Ladies. If you would like to ask a question on the
:03:18. > :03:24.show, call the new number: You can put your questions to us
:03:24. > :03:30.live later on. It is a unique to chance to speak to some of the
:03:30. > :03:35.word's very best chefs all at once. Right, let's start cooking.
:03:35. > :03:40.Starting off for us today is the brilliant, Alain Roux. What is on
:03:40. > :03:47.the menu? It is cannelloni of crab. The cannelloni is filled with the
:03:47. > :03:50.crab. So for the cannelloni we need the pasta dough, made with double O
:03:50. > :03:55.flour. A little bit of salt.
:03:55. > :03:59.Is there a special flour? Yes it is the double zero, it is superfine.
:03:59. > :04:04.It is nice and light. We have done that earlier. That is resting.
:04:04. > :04:10.We will run through the ingredients, but that is cooked with what?
:04:10. > :04:16.crab is from south Devon.. It is my favourite. It is so meaty, tasty.
:04:16. > :04:21.Sweet. That is seasoned with crushed grown peppercorns.
:04:21. > :04:27.They are kept in Brighton. There is a twist of lime as well. Underneath
:04:27. > :04:33.the cannelloni we are spooning a little bit of the Coral, from the
:04:33. > :04:38.head, the body of the crab. That is mixed with Mascarpone and the sauce
:04:38. > :04:47.with that... I shall get on with it. There is also a virgin olive oil
:04:47. > :04:54.sauce. That is made with tomatos, extra Virgin olive oil apa twist of
:04:54. > :04:58.lemon and underside there are strips of asparagus and leaves of
:04:58. > :05:03.rocket. You start by making the pasta?
:05:03. > :05:06.You make it by hand? I prefer it. It is my choice. It is a question
:05:06. > :05:16.of the qauentity that you are making.
:05:16. > :05:17.
:05:17. > :05:23.-- quantity that you are making. What do you do? 100 grams of flour
:05:23. > :05:28.to one egg yolk? I use about 125 grams of flour and four egg yolks,
:05:28. > :05:32.it is rich. It gives a nice colour it is rich. It gives a nice colour
:05:32. > :05:39.and good flavour. So, this is a very cute machine.
:05:39. > :05:43.I am used to something a bit larger. But, you know, maybe I'm not
:05:43. > :05:47.putting the right setting. It will work.
:05:48. > :05:55.What is important is when you roll the pasta, you have to bend on the
:05:55. > :05:59.legs. The Italians, they will do
:05:59. > :06:09.something which is I think very important, it seems to work, they
:06:09. > :06:10.
:06:10. > :06:16.seem to say that you have to sing! Sing? Yes! I will stop there,
:06:16. > :06:20.thoughs as my singing talent is not good enough! But that is the way we
:06:20. > :06:26.do it. What at the Waterside Inn? So, when
:06:26. > :06:35.you are singing we know you are making pasta! My dad is a great
:06:35. > :06:41.singer. So, tell berch Waterside Inn? It is a unique place in the
:06:41. > :06:50.world, really -- tell everybody about the Waterside Inn? We are
:06:50. > :07:00.like you, we are celebrating 40 years this year! So, 40 years.
:07:00. > :07:03.
:07:03. > :07:13.You took over the kitchen? Yes, almost ten years ago.
:07:13. > :07:14.
:07:14. > :07:16.Let's make it thinner. That's it. We want to reach the
:07:16. > :07:26.perfect thickness, about one millimetre.
:07:26. > :07:34.Now in there what we will do is put basil on there. We need to be
:07:34. > :07:44.generous with it. The small leaves are better.
:07:44. > :07:49.The young leaves, a bit like you! James, I think you need to inin a
:07:49. > :07:57.pasta machine for your birthday. We are not getting younger, put it
:07:57. > :08:01.that way. When you are younger you wake up all excited to open up your
:08:01. > :08:09.birthday presents. I woke up this morning, all I wanted to do was to
:08:09. > :08:12.go for a pee! Now, when the basil leaves are in. I brush them with
:08:12. > :08:21.water. I press down with the hand. The
:08:21. > :08:27.water will help to bring the ingredients together.
:08:27. > :08:35.On the settings I have opened it out. We will put it through to get
:08:35. > :08:40.it thinner, otherwise it splits. That's it. Perfect.
:08:40. > :08:50.You can use any type of leaves, but because of the flavours in the crab,
:08:50. > :08:50.
:08:50. > :08:57.the sauce, we are basically going to leave it with the basil.
:08:57. > :09:03.So is this a dish you have at the Waterside Inn? We do it. Slightly
:09:03. > :09:08.similar. A bit nicer! Today, I mean! You have the true classics
:09:08. > :09:16.that are on there? Things like the lobster dish with the ginger. That
:09:16. > :09:26.is a dish that has not changed for years? 35 years. Yes.
:09:26. > :09:29.
:09:29. > :09:39.I have nice sheets of pasta. Now we need a touch of olive oil
:09:39. > :09:47.and salt. Do you want diamonds? Yes, that is
:09:47. > :09:52.better. It is better than cubes. Diamonds, remember that, boys, that
:09:52. > :09:58.is the difference between two and three stars! It is where you are
:09:58. > :10:03.going wrong! What I do with this dish, I wanted to cook it for you,
:10:03. > :10:09.it has a little bit of the French influence and a little bit of
:10:09. > :10:14.Italian. At home with our restaurant manager, he is the best
:10:14. > :10:18.restaurant manager, if not from the country, most probably from the
:10:18. > :10:24.village of Bray. He has been there as long as the
:10:24. > :10:32.bricks have been there? Yes. He's been there for almost, if not
:10:32. > :10:39.30 years. He basically knows what our customers like. This is lovely.
:10:39. > :10:49.It is a summer, fresh light dish. So after the peppercorns I have put
:10:49. > :10:50.
:10:50. > :10:53.in a little twist of lime. A touch of salt and we blend it with... A
:10:53. > :10:57.drizzle of olive oil to keep the moistness in it.
:10:57. > :11:05.That's it. Now, we have the brown meat that
:11:05. > :11:10.has been passed through a sieve. The pasta is about there? Yes, that
:11:10. > :11:15.is the brown crab. The sauce is from inside the body. That is the
:11:15. > :11:20.Coral. All of the lovers of the crab, that is their favourite. We
:11:20. > :11:27.should never lose that. That has had two minutes, this is
:11:27. > :11:35.ready. How old is this crab, Nathan?
:11:36. > :11:43.has to be about 15 years old. Almost as old as you! If you would
:11:43. > :11:48.like to ask a question on the show, call this number:
:11:48. > :11:55.The calls are charged at a standard network rate. You can put your
:11:55. > :12:03.questions to us live later on. Now, the asparagus goes on the foil
:12:03. > :12:10.here. With the pasta we pat it dry. I
:12:10. > :12:16.will garnish it with a little bit of salt.
:12:16. > :12:26.It doesn't take long to warm up this? No. About three or four
:12:26. > :12:37.
:12:37. > :12:42.minutes. That goes in there.
:12:42. > :12:47.The asparagus goes on top and we close the lid. Now we need to
:12:47. > :12:57.finish the sauce. So the sauce I have passed through
:12:57. > :12:58.
:12:58. > :13:08.a sieve. We have the Mascarpone with the brown crab.
:13:08. > :13:10.
:13:10. > :13:16.Now a classic vierge is a simple dish? It is simple, but you need
:13:16. > :13:22.good plum tomatoes. I know at the moment that the best ones are the
:13:22. > :13:32.Italian tomatoes from the north. They are tasty. Very sweet. They
:13:32. > :13:33.
:13:33. > :13:36.don't have too much water inside. I am warming up the Mascarpone with
:13:36. > :13:44.the brown crab. Just so it is warm.
:13:44. > :13:54.That is ready to use now. We are ready to plate up.
:13:54. > :14:04.
:14:04. > :14:14.Here are the herbs. Now a little salt and pepper there.
:14:14. > :14:19.
:14:19. > :14:25.You don't need much. The dish can be done with or without the sauce.
:14:25. > :14:30.It doesn't take long to heat it is a warm dish. The asparagus are nice
:14:30. > :14:35.when they are crunchy. Just a touch of salt again. A
:14:35. > :14:45.little bit of pepper on the asparagus.
:14:45. > :14:49.
:14:50. > :14:56.Ready when you are. That's it.
:14:56. > :15:06.I like to open it slightly so you see the pasta and the leaves and
:15:06. > :15:11.the filling. A little rocket as a garnish and
:15:11. > :15:15.the sauce on top. So you have a mixture of classic
:15:15. > :15:21.French and classic Italian? There you go.
:15:21. > :15:25.Get a good shot of those diamonds. Remind us of what this is again?
:15:25. > :15:29.is cannelloni of crab with virgin olive oil sauce.
:15:29. > :15:33.Cooked by a legend. Cooked by a legend.
:15:33. > :15:40.My pleasure. It looks stunning, I have to say.
:15:40. > :15:45.Follow me over. Grab a seat here, Alain.
:15:45. > :15:50.Dive in. Tell us what you think. Thank you.
:15:50. > :15:55.You have a little bit of basil. Often when you are talking about
:15:55. > :16:00.the sauce, it also has tarragon, can you mix and match? You can. It
:16:00. > :16:08.is a question of what you have in the herb garden. Basil is the
:16:08. > :16:13.classic, but you can add chervil and tarragon.
:16:13. > :16:21.Right we need wine to go with this. As well as the great chefs on the
:16:21. > :16:24.show today we have the combined fire power of all five of our wine
:16:24. > :16:29.experts. They have hidden themselves away in a secret
:16:29. > :16:36.location, let's find out what they have chosen to go with Alain's
:16:36. > :16:42.perfect pasta, while I eat it. Right, guys, it is James' birthday,
:16:42. > :16:47.we have to get him a present. Chefs a difficult to buy for, what
:16:47. > :16:54.about wine? We still have wines for the show,
:16:54. > :17:00.though. You are right. Let's go.
:17:00. > :17:04.With Alain's cracking crab, I am casting my line for a white elegant
:17:04. > :17:12.wine with a little bit of texture to work with the dish. You could go
:17:12. > :17:18.for this, Elegant Frog. A memorable name, but a great wine. Think of
:17:18. > :17:23.the textures at play here. I need a wine that is multi-dimensional, so
:17:23. > :17:31.I am selecting Taste the Difference Languedoc White. It is fantastic!
:17:31. > :17:34.This wine comes from France's Languedoc. It offers value for
:17:34. > :17:40.money and quality in the glass. Here are the local grape varieties,
:17:40. > :17:44.made into a headline act. Yummy! Thinking about the
:17:44. > :17:49.ingredient in the dish, the crab. It is a big flavour. For that you
:17:49. > :17:54.need fruity concentration in the wine. Then there is the texture of
:17:54. > :18:00.the pasta. For that you need oak- enrichment. This has been fleshed
:18:00. > :18:06.out in the barrels. Finally, the flavours, the basil that is flok
:18:06. > :18:10.flecked through the pasta, the peppercorns, this wine gives a
:18:10. > :18:20.sense of aromatics with a lightness of touch.
:18:20. > :18:20.
:18:20. > :18:25.Alain, here is to your corking crab cannelloni. Cheers! Cheers indeed.
:18:25. > :18:31.What do you reckon to the wine. Well, because it is French it has
:18:31. > :18:35.sunshine in it. It is lovely. Next up it is Nathan's fish course.
:18:35. > :18:39.What are you cooking? Turbot with red wine butter.
:18:39. > :18:43.A chef's dish? Fish on the bone. Lovely.
:18:43. > :18:48.To go with the birthday feast, I have been allowed to choose my
:18:48. > :18:54.personal favourite moments from the BBC archive. First up it is Rick
:18:54. > :19:04.Stein. Yes, you guessed it, it is the one with the mandolin.
:19:04. > :19:05.
:19:05. > :19:10.Look away if you are squeamish, but People that like food
:19:10. > :19:14.And nothing sums up simplicity, pure, delicious simplicity, better than just a dish of grilled queens.
:19:14. > :19:18.Queens are just a type of small scallop.
:19:18. > :19:21.Brush them with plenty of butter
:19:21. > :19:25.and season them liberally with ground black pepper and salt.
:19:25. > :19:29.Then put them under a hot grill.
:19:29. > :19:36.Notice the wonderful smell that actually comes from the shells- as well as the scallop meat.
:19:36. > :19:41.Like hot beaches. And that's what it is, cos all beaches are is bust-up shells.
:19:41. > :19:44.These are now well and truly cooked
:19:44. > :19:49.I'm going to add some seaweed, put some seaweed on the plate.
:19:49. > :19:56.In addition to that lovely smell of the shells, I want that lovely smell of seaweed.
:19:56. > :20:00.Heat the seaweed up for a few seconds only
:20:00. > :20:06.in some boiling water. When this comes out you get that indefinable,
:20:06. > :20:13.wonderful smell of seaweed.
:20:13. > :20:18.Put the queens on top of that.
:20:18. > :20:26.Having done that, I go for the final piece, which is, to me, the most important - the butter.
:20:26. > :20:30.I'm very pedantic about beurre noisette.
:20:30. > :20:37.I use a saucepan. A frying pan's black and you can't see what's going on in it.
:20:37. > :20:40.With a saucepan, you can.
:20:40. > :20:47.I need to be able to judge visually- exactly when the right point to stop the cooking is.
:20:47. > :20:53.Take it too far, you get burnt butter rather than beurre noisette.
:20:53. > :20:57.Beurre noisette means "nutty" and I'm after that nutty flavour.
:20:57. > :21:04.Another pedantic point of mine is I put the lemon juice, which always goes with noisette,
:21:04. > :21:08.actually on the scallops, not in the butter.
:21:08. > :21:18.Lovely, lovely flavour. Quite dark but not burnt.
:21:18. > :21:19.
:21:19. > :21:22.And finally, a little finely-chopped parsley...
:21:22. > :21:24.to complete the dish.
:21:24. > :21:26.Delicious. I think I might just...
:21:26. > :21:28.pop one into the old mouth, there!
:21:28. > :21:34.Ohh! This is one of the first seafood dishes I ever had in Brittany.
:21:34. > :21:38.Never forgotten it. Really understood about simplicity.
:21:38. > :21:48.You can't beat a properly made, simple butter sauce.
:21:48. > :21:52.
:21:52. > :21:54.This is perfection. I wouldn't want- to be anywhere else in the world.
:21:54. > :21:57.Australia, Tahiti, Barbados or ANYWHERE!
:21:57. > :22:00.It's such a perfect evening. So still.
:22:00. > :22:05.Look at that family. Look at the concentration.
:22:05. > :22:08.It's like a timeless image to me
:22:08. > :22:18.of everybody's best memories of Cornwall.
:22:18. > :22:20.
:22:20. > :22:23.Grey mullet are normally rather muddy estuary fish, but these bay mullet, well...!
:22:23. > :22:30.This is a typical bay mullet.Nice and big, clean. Clean, exactly.
:22:30. > :22:33.Grey mullet, it's a wonderful fish.
:22:33. > :22:36.It's so firm. So nice to feel - like all fresh fish.
:22:36. > :22:40.Stale fish feels soft and soggy.
:22:40. > :22:43.Fresh fish, you feel like going like that...
:22:43. > :22:45.Let's get on with the dish.
:22:46. > :22:53.A simple Etruscan sauce - green olive oil, garlic, red chillies, lemon juice and sea salt.
:22:53. > :22:54.The garlic...
:22:54. > :22:57.I'm using this Japanese mandolin.
:22:57. > :22:59.Be extremely careful.
:22:59. > :23:05.It says in Japanese on one side and English on the other, "watch your fingers."
:23:05. > :23:11.The most sensible thing to do is not... Aaagh! BEEP ..ing hell!
:23:11. > :23:15.I'm chopping the garlic with a knife.
:23:15. > :23:23.Next, the chilli. Take the seeds out and put the chilli into a tiny bit of vinegar,
:23:23. > :23:26.just to slightly decrease the heat,
:23:26. > :23:32.otherwise it'll be too hot. You want a suggestion of chilli, not a massive blast.
:23:32. > :23:35.If you can hear a noise,
:23:35. > :23:42.it's just the sound of the Japanese- mandolin being thrown in the skip!
:23:42. > :23:46.it's just the sound of the Japanese- mandolin being thrown in the skip!
:23:46. > :23:51.So, to assemble the sauce, this wonderful olive oil... It's great.
:23:51. > :23:54.It's almost nicer to sniff than to taste, but only just.
:23:54. > :24:00.Then the garlic. And finally, a little bit of the chilli. That's all!
:24:00. > :24:07."Call that a sauce?" you say. But the simple things are often the best!
:24:07. > :24:14.To cook the fish, it's a good idea to put some oil on the bars first to make sure it doesn't stick.
:24:14. > :24:19.I greased the fish with olive oil, thyme and salt.
:24:19. > :24:24.I can use the charcoal grill to warm the sauce through.
:24:24. > :24:30.I don't want to heat it right up or the flavours will dry up.
:24:30. > :24:32.The fish is done on that side.
:24:33. > :24:35.It's getting so white and firm now.
:24:35. > :24:40.Bit more thyme and olive oil mix and some salt and flip it over.
:24:40. > :24:44.It's so quick. Beautiful, hot charcoal grill.
:24:44. > :24:50.The sauce will be just about ready.- Yes, it's nicely warmed through.
:24:50. > :24:55.We use BLUE plasters so you can see them in the food!
:24:55. > :25:00.Lift it out gently, cos once it's cooked it's very delicate.
:25:00. > :25:02.Take some delicious sauce...
:25:02. > :25:10.Just a little bit. Don't want to fill everybody up with olive oil.
:25:10. > :25:13.Some sea salt for crunchiness.
:25:13. > :25:19.Nice crunch against the softness. Now the taste.
:25:19. > :25:22.Now that is seriously good.
:25:22. > :25:29.That's the sort of dish that I like to give to people who don't like fish.
:25:29. > :25:35.Give them something like this, they'd be converted immediately.
:25:35. > :25:44.WEATHER REPORT ON RADIO
:25:44. > :25:45.Now,
:25:45. > :25:45.Now, I
:25:45. > :25:50.Now, I love
:25:50. > :25:56.Now, I love that clip! Right, it is time for the fish course. In our
:25:56. > :26:02.unique four-course feast, there is no better a man to make it than
:26:02. > :26:06.this guy, Nathan Outlaw. What are you making for us? What is on the
:26:06. > :26:10.menu? We are making a turbot with red wine butter. It is fantastic. I
:26:10. > :26:16.will put with that grilled leeks and a butter dressing. That is my
:26:16. > :26:21.take on tartar sauce. It is red wined reduced. That is with red
:26:21. > :26:27.wine, water and sugar. Then we have gherkins and capers and herbs,
:26:27. > :26:37.which are chives, tarragon, chervil and parsley. With the butter we
:26:37. > :26:43.have garlic and some thyme in there. Now, red wine and red wine vinegar?
:26:43. > :26:47.Yes, I will prepare the fish. If you are up for this, you can cook
:26:47. > :26:53.it whole to. Do that you remove the fins on the side.
:26:53. > :26:57.You need a big roasting pan to do You need a big roasting pan to do
:26:57. > :27:01.the trick. Cooking on the bone it alters the
:27:01. > :27:05.texture? It has a slightly special flavour on the bone. It is
:27:06. > :27:11.forgiving in regards, to, I find if you have something on the bone it
:27:11. > :27:16.will give you another five to ten minutes, like resting the meat.
:27:16. > :27:24.That is good as fish does cook very quickly.
:27:24. > :27:28.I mentioned you are probably the only two-star Michelin chef that
:27:28. > :27:32.cooks exclusively fish? That's it. I let the markets and the fishermen
:27:32. > :27:37.tell me what is available and I cook it. That is the secret.
:27:37. > :27:43.Obviously there is a little more to it than that.
:27:43. > :27:47.You were saying you buy the fish from the same guy? Yes, a lot of
:27:47. > :27:52.the fishermen in Padstow from that clip are still there fishing now.
:27:52. > :27:56.My wife is from Padstow. I get to know all of these people. It is
:27:56. > :28:02.great. The best way to buy fish is off the fishermen.
:28:02. > :28:09.So, keep the head if you want to make a stock, but now we cut it
:28:09. > :28:13.down so that it becomes a tranche of turbot.
:28:13. > :28:18.Remove the tail like so... Keep that for the stock.
:28:18. > :28:23.You are using a meat cleaver as the bone is thick? Yes, it gets thicker
:28:23. > :28:26.as you go down. Obviously the bigger the fish, the thicker the
:28:26. > :28:34.bone. Some of these fish, the halibuts,
:28:34. > :28:39.and that type of fish can be huge? Yes. Niling like this is lovely to
:28:39. > :28:44.cook on the bone. -- anything like this, it is lovely to cook on the
:28:44. > :28:48.bone. This is a small fish. This would be
:28:48. > :28:58.the smallest. Now, find the bone and come all the
:28:58. > :29:03.way down. Ruin the rolling pin, as you do.
:29:03. > :29:10.Look at that! Add that to the pasta machine list.
:29:10. > :29:19.Now, break this down. It could feed about six people this size. I am
:29:19. > :29:26.cutting a prime bit out for you. What that leaves you with is a
:29:26. > :29:31.beautiful piece... And a ruined rolling pin! Someone will send you
:29:31. > :29:37.one in! Now, we have a lovely piece of turbot. So we put a little bit
:29:37. > :29:43.of salt on that I will deep-fry the capers you want.
:29:43. > :29:49.So, a hot pan. Get the oven on to 220 before you even start any of
:29:49. > :29:55.this, really. You want the white skin down. The white skin becomes
:29:55. > :29:59.like a fish crackling. It is good to eat. It is also going to protect
:29:59. > :30:04.the fish. You would not turn it over? No. If
:30:04. > :30:07.you turned it over and tried to cook it on the darker side, what
:30:07. > :30:17.happens is that the dark side sticks to the flesh and you have
:30:17. > :30:25.trouble getting it off. So, a little bit of colour on that.
:30:25. > :30:31.So that goes in the oven? Yes. How long for? About 10 to 12
:30:31. > :30:35.minutes. It is a great piece of fish, as you can rest it. It is a
:30:35. > :30:41.little more hardy. We have the leeks in the salted
:30:41. > :30:47.boiling water. They are the fried caper berries.
:30:47. > :30:52.They add a nice texture to the dish. There we have the red wine reducing.
:30:52. > :30:56.With the dressing we need butter. I thought when I was coming on here
:30:57. > :31:03.to cook for you, what better than a handful of butter to make the sauce.
:31:03. > :31:10.I know you love that. I have gone on to olive oil now!
:31:10. > :31:17.OK! So, we have the thyme in there and crushed garlic.
:31:17. > :31:25.We need to make this a nut-brown butter. That give it is the flavour.
:31:25. > :31:30.So, this is the colour from it? you get a newsiness to it. It
:31:30. > :31:36.compliments the turbot very well. About the restaurant, tell us where
:31:36. > :31:41.it is? You have a brasserie next door to it now as well? That's
:31:41. > :31:44.right. We have the seafood and grill restaurant. It is a simple
:31:44. > :31:49.fish and meat restaurant. Everything that we do there in the
:31:49. > :31:54.brasserie is from the boats, the markets and the farms. Then what we
:31:54. > :32:00.do there is we don't tell people what they are going to have. There
:32:00. > :32:05.is a choice of sauces, side dishes and we cook it how you want it with
:32:05. > :32:12.the meat and the fish. Then there is the fine dining. That is the ten
:32:12. > :32:16.tables. I create an eight-course menu. It has 14 varieties of
:32:16. > :32:23.seafood in it. If you are after the best of the
:32:23. > :32:32.fish, hopefully wow will see it there.
:32:32. > :32:42.The restaurants are the same type of restaurants in the way, the
:32:42. > :32:46.
:32:46. > :32:53.ingredients come from the same places, but the brasserie has a
:32:53. > :32:59.little bit of meat. You also have an academy? There is
:32:59. > :33:04.Cornwall College. We are running an academy, it is basically an
:33:04. > :33:10.extension to the VRQ course. That is what the chefs do now to get a
:33:10. > :33:15.qualification. It is not a replacement for the course, but an
:33:15. > :33:20.enhancement. It gives them a little more. There are 12 students on each
:33:20. > :33:25.site. So 24 in total. The first bunch of people coming on to it,
:33:25. > :33:29.they are coming on in September. They are coming to work with us. I
:33:29. > :33:36.am looking forward to that. In Cornwall we have amazing suppliers.
:33:36. > :33:41.So I'm taking them to the suppliers, giving them masterclasss. Hopefully
:33:41. > :33:47.inviting chefs to give them a masterclass... What are you looking
:33:47. > :33:52.at me for? Exactly! Now, the fish, the best way to know it is cooked
:33:52. > :34:00.is that the skin peels off. When it peels off, it is ready. If not, put
:34:00. > :34:04.it back in the oven for a couple of minutes. Off that comes. So now we
:34:04. > :34:11.add seasoning. If you have lemon, that is brilliant. How is it
:34:11. > :34:20.looking? It looks delicious. Now we put that on the plate. Underneath,
:34:20. > :34:28.the white skin is all crispy. So that is edible. Now the reduction.
:34:28. > :34:33.That is thick? Yes, nice and thick. That is because the sugar is there?
:34:33. > :34:39.Yes, we balance the sweet, sour, the salty, so all of that works
:34:39. > :34:43.very well. So we have the two spoonfuls of red wine reduction,
:34:43. > :34:47.four spoonfuls of the butter. And we take some of the gherkins
:34:47. > :34:53.and the capers that have been chopped up into nice diamond
:34:53. > :35:01.shapes! And some of the herbs in there.
:35:01. > :35:09.A touch of salt. OK so we ehave the leeks on to the plate there.
:35:09. > :35:15.This is simple really. You can do this with carrots and asparagus.
:35:15. > :35:23.We spoon over the dressing... the dressing splits? It is like
:35:23. > :35:28.putting olive oil over it? Yes, you have an oil here but also the
:35:28. > :35:32.butter with the fish is beautiful. Obviously it is a birthday treat.
:35:32. > :35:38.It looks brilliant. And then for the texture we have
:35:38. > :35:43.the deep-fried capers over the top. Tell us what that is again? That is
:35:43. > :35:49.the turbot with red wine butter and grilled leeks.
:35:49. > :35:53.grilled leeks. Easy as that! I have to say, that
:35:53. > :35:59.looks amazing. Have a seat over here.
:35:59. > :36:05.Nathan, you get to dive into this, Marcus too! I feel like it is my
:36:05. > :36:10.birthday. It is fantastic. So, cooking fish on the bone, it is
:36:10. > :36:15.totally different and a great way of cooking? It is incredible. It
:36:15. > :36:20.retains the moisture, it draws from the bone. It is amazing. It rests
:36:20. > :36:29.like the meat. It relaxing. But the other fish with that?
:36:29. > :36:36.think that brill is one of my favourites. Anything that is flat.
:36:36. > :36:42.It sounds good to me. So, let's head back to the secret wine HQ, to
:36:42. > :36:45.see what the Saturday Kitchen wine experts have found to go with the
:36:45. > :36:49.fish course. A great job on the wine with the
:36:49. > :36:55.crab. Cheers! But we still have not got a
:36:55. > :37:03.present for James? He love as posh burgundy.
:37:03. > :37:08.But it is not a bargain. Guys, I'm sorry, I need a tipple
:37:08. > :37:13.for Nathan's turbot. Nathan, the turbot is a fish course
:37:13. > :37:18.treat for the birthday boy. It has left me with a delicious dilemma.
:37:18. > :37:23.Even though turbot is a white fish, it is textured. I could go white or
:37:23. > :37:28.red. If we were going white, we could get this wine from Austria,
:37:28. > :37:35.but I am heading to the east and going for a light red. The one I
:37:35. > :37:45.have picked with you may not be familiar with. It is Cosmina Pinot
:37:45. > :37:46.
:37:46. > :37:52.Noir 2011, coming from Romania! Pinot Noir is a grape variety.
:37:52. > :37:57.Value for money like this wine is difficult to find. The cool climate
:37:57. > :38:01.is apparent on the glass. On the nose... A classic sense of red
:38:01. > :38:10.berries and cherry with a little bit of plum and spice.
:38:10. > :38:15.On the palette, it is fruity, jurorsy and slightly oaked. The red
:38:15. > :38:21.wine is light enough to work with the turbot, and also the weight to
:38:21. > :38:26.part with the red wine dressing. It picks up on the leeks, the wine and
:38:26. > :38:32.the tarragon. Nathan, I bring you a wonderful red
:38:32. > :38:35.wine and I promise you, it doesn't bite! What do you reckon to that?
:38:35. > :38:40.It is brilliant. Really, really good.
:38:40. > :38:43.Lovely. I have never tried a wine from there, but delicious! Happy
:38:43. > :38:49.with that? The red wine is fantastic.
:38:49. > :38:53.Now, time to play another of my favourite clips from the BBC
:38:53. > :38:57.archive. This time I have chosen The Two Fat Ladies.
:38:57. > :39:07.They are in Yorkshire in a little smokehhouse.
:39:07. > :39:24.
:39:24. > :39:30.I think this is where we want It's a really old one. Apply here
:39:30. > :39:32.Are all the fishmongers so handsome- around here? Caught me by surprise.
:39:32. > :39:33.How many pieces would you like? About four.
:39:33. > :39:37.How long have you been here? Since 1872. Has all your family?Yes, five generations. How wonderful.
:39:38. > :39:47.And I'd also like... Could I have three pairs of kippers? Aren't they lovely? Luscious creatures.
:39:48. > :39:49.
:39:49. > :39:51.Do you smoke 'em here? Yes. Can we look? Certainly.
:39:51. > :39:53.Shall I leave those there for the moment? Yeah.
:39:53. > :39:56.Behold the smoke room. ..Whew!
:39:56. > :40:01.Oh! Oh, heavens! Oh, what a picture!
:40:01. > :40:07.Oh, isn't that wonderful? An Aladdin's cave of beautiful kippers.
:40:07. > :40:12.How long does a kipper take to smoke? Between 18 and 20 hours.
:40:12. > :40:18.And the salmon? Two or three days. As long as that? How interesting.
:40:18. > :40:23.I love the black drippings. That's what your lungs are like. They're not full of fish oil.
:40:23. > :40:28.Anyway, it looks really delicious.
:40:28. > :40:32.Oh, and also...! I can't see it. ..also bacon.
:40:32. > :40:36.Flenches of bacon. That's right. Do you sell them? It's for the butcher.
:40:36. > :40:46.HE COUGHS
:40:46. > :40:54.
:40:54. > :40:56.Buenos dias, mi amigos, as they say in Mexico.
:40:56. > :40:59.which is where this recipe comes from - a traditional Mexican breakfast recipe, huevos rancheros,
:40:59. > :41:01.which is...
:41:01. > :41:03.All it means is ranch-style eggs.
:41:03. > :41:06.Heat a little oil, and into it I'm going to put some lean minced beef.
:41:06. > :41:10.You just want to let this brown.
:41:10. > :41:13.So, now I'm going to add to it some chopped onion...
:41:13. > :41:18...and some garlic.
:41:18. > :41:20.And some roughly chopped tomatoes.
:41:20. > :41:23.Salt.
:41:23. > :41:27.It's important to brown the mince before adding the salt.
:41:27. > :41:29.You shouldn't add salt to red meat. It makes it go "Yugh!"
:41:29. > :41:32.Pepper.
:41:32. > :41:37.And a good dash of Worcestershire sauce.
:41:37. > :41:40.And now some water.
:41:40. > :41:45.And some roasted green chillies.
:41:45. > :41:48.It's exactly the same principle as with red peppers.
:41:48. > :41:56.Put them under the grill or in the oven, skin them and deseed them.
:41:56. > :42:04.How much chilli you put in is up to you. This is a whole chopped green chilli. Quite a hot one.
:42:04. > :42:07.Now, this has got to simmer for ten minutes. I can put it on the Aga, make room for you.
:42:07. > :42:17.I'll fry me onions. COCKNEY ACCENT: Fry your onions.
:42:17. > :42:20.Anyway, I'm first of all frying some onions.
:42:20. > :42:23.And I'm going to put in some garam masala.
:42:23. > :42:26.And we'll put in some turmeric, which is really the saffron of India.
:42:26. > :42:28.A wonderful bright yellow.
:42:28. > :42:30.I imagine that's what they use when they say "saffron robes".
:42:30. > :42:40.It's probably turmeric robes. That's a very good point. Yeah.
:42:40. > :43:10.
:43:10. > :43:12.is to just pour the entire thing into the sink like that,
:43:12. > :43:15.and you can just wash the sink out again.
:43:15. > :43:18.Then it's easy in here to take the skin off.
:43:18. > :43:20.Peels off a treat.
:43:20. > :43:25.And just take your lump over here and flake it into the onions.
:43:25. > :43:27.We get good basmati rice and just boil it in furious boiling water with some salt in
:43:27. > :43:30.until it's just done.
:43:30. > :43:33.Strain it and it's ready to tip in.
:43:33. > :43:37.Now we'll put some chopped eggs in.
:43:37. > :43:40.It's good to get it all mixed so the flavours go through everything,
:43:40. > :43:50.and the colour.
:43:50. > :43:50.
:43:50. > :43:52.And now, just for a bit of prettiness,
:43:52. > :43:55.and flavour,
:43:55. > :43:57.I put parsley over it.
:43:57. > :43:59.And then these lovely little fried onion rings.
:43:59. > :44:02.It's what the Indians always put on rice, and I think it's delicious.
:44:02. > :44:05.And it's ravishing, you see! Indeed.
:44:05. > :44:07.What are those dear little things?
:44:07. > :44:12.They're flour tortillas. They come like this. Really, they're the bread of Mexico.
:44:12. > :44:18.You see the women slapping them on stones everywhere you go. Slap, slap, slap, slap.
:44:18. > :44:21.And what you want to do is fry them gently in some heated oil so they warm through
:44:21. > :44:26.but they don't go crispy, because then they become tacos, really.
:44:26. > :44:33.I've done enough of these now, so let's fry some eggs.
:44:33. > :44:36.I'm dying to see the assemblage of this curious breakfast.
:44:36. > :44:40.Well, I will assemble now.
:44:40. > :44:44.Put your corn tortilla on the plate,
:44:44. > :44:50.and then onto it put your huevo. You have to be very careful with that word,
:44:50. > :44:53.So you put your fried egg onto your tortilla.
:44:53. > :44:57.And then you get your chilli sauce and you just spoon it over the top.
:44:57. > :44:59.Heavens!
:44:59. > :45:02.That is VERY hot. Doesn't that look nice?
:45:02. > :45:12.That's a wonderful dish to go to work on. Washed down with a pint of ale.
:45:12. > :45:22.
:45:22. > :45:26.Do you know they start work at 5.30am? Poor old things. They need a good breakfast.
:45:26. > :45:36.I think they'd be very glad of it. Strange though it might have been.
:45:36. > :45:37.
:45:37. > :45:37.They
:45:37. > :45:37.They don't
:45:37. > :45:42.They don't make
:45:42. > :45:48.They don't make them like they used to! Still to come on Saturday
:45:48. > :45:53.Kitchen. Keith Floyd will be at sea, in the North Sea in another of my
:45:53. > :45:59.all-time favourite clips. He is cooking on a fishing trawler. A
:45:59. > :46:09.pan-fried fresh fish with a classic white sauce. There are three
:46:09. > :46:16.brilliant chefs in the studio helping me to celebrate, I am a
:46:16. > :46:22.little SHELL-shocked! Now, cooking next to me is one of Britain's best,
:46:22. > :46:28.with his own two-starred Michelin restaurant in London, the The
:46:28. > :46:35.Berkeley. It is Marcus Wareing. Good morning to you.
:46:35. > :46:40.Happy birthday to you, sir. Now, we are cooking lamb? Yes, we
:46:40. > :46:43.have a fantastic cut of salt marsh have a fantastic cut of salt marsh
:46:43. > :46:48.lamb. This is fed on milk and grass. What we do is take it off the bone
:46:48. > :46:54.and break it down into the natural lobes.
:46:54. > :47:00.So cut it down into not joints, but muscles? Yes, muscles. In the
:47:00. > :47:03.restaurant we put them into little bags with sauce and seasoning and
:47:03. > :47:07.flavours. The water bags are popular in restaurants, but now you
:47:07. > :47:11.can buy them. You can buy them online.
:47:12. > :47:18.Absolutely. So you have cooked this one? This
:47:19. > :47:25.has been cooked in there for about 35 minutes, and we then take it out
:47:25. > :47:31.and cook it with the reduced cream and the herbs, then it goes on to
:47:31. > :47:36.the char grill. You can use yoghurt. So in here what we have got is the
:47:36. > :47:41.rack of lamb. We have marinaded that in olive oil with a little bit
:47:41. > :47:43.of herbs, seasoning, salt and pepper. The herbs are the rosemary
:47:43. > :47:48.and basil. The classic herbs.
:47:48. > :47:53.You have been in London for a long time. You have seen a lot of things
:47:53. > :47:59.changing in the UK in terms of food. How different is it now to when you
:47:59. > :48:01.first start snd Your restaurant's been voted number one in for a few
:48:01. > :48:06.years now. Is there more competition? The competition is
:48:06. > :48:11.huge. There are more restaurants, more big-name chefs coming to
:48:11. > :48:16.London. Chefs from all over the world, but the food seen is
:48:16. > :48:21.changing, people are more aware of food. Everyone is eating healthy,
:48:21. > :48:26.you have to keep up with the times. How do you keep it different and
:48:26. > :48:30.fresh? How do you keep up the game? Staying in touch with your supplier,
:48:30. > :48:34.staying in touch with the industry. Just literally staying in touch!
:48:34. > :48:41.You really do have to keep up. You need to be really aware of what is
:48:41. > :48:46.going on around you and enjoy what you do, I think. Be creative! So, a
:48:46. > :48:56.little bit of butter and olive oil in there. We add in the courgettes.
:48:56. > :49:01.You have got the restaurant where you are now, tell bus that, the
:49:01. > :49:06.two-starred one? That is in the The Berkeley.
:49:06. > :49:10.I've been there previously with my previous partner, Gordon. Now it is
:49:10. > :49:17.myself for the last three-and-a- half to four years. That is where I
:49:17. > :49:22.spend all of my time. I have another restaurant, the Gilbert
:49:22. > :49:27.Scot in St Pancras Station. It is an amazing place.
:49:27. > :49:33.It is. They have changed that so much? It is an extraordinary
:49:33. > :49:39.building in an amazing clocation in London. I am pleased to be there.
:49:39. > :49:43.We have a fantastic food offering. Brunches, an Olympic tea. It is
:49:43. > :49:47.where the javelin train goes to the Olympics. So am looking forward to
:49:47. > :49:51.that. The tills, hopefully, will be ringing.
:49:51. > :49:57.As well as that, if that was not enough, you are also in training,
:49:57. > :50:01.not for the Olympics, but something equally as tough... Before we get
:50:01. > :50:07.to that, the barlotti beans have been soaked overnight. We put in
:50:07. > :50:12.the onions, the carrots, celery, herbs into a pan with cold chicken
:50:12. > :50:17.stock and bring them up to the boil. No salt? Right.
:50:17. > :50:22.We put these on top of there and mix that up.
:50:22. > :50:26.I mentioned something as tough as the Olympics, what is this about
:50:26. > :50:31.your boxing? Some of the chefs and front of house staff in London have
:50:31. > :50:38.been invited to a boxing tournament. It is going to be very, very
:50:38. > :50:44.interesting. It is called Rumble in the Kitchen. You are not too late
:50:44. > :50:51.to join up now. You and Nathan are about the similar weight, you could
:50:51. > :50:58.be going as well. This is a bit like a mid-life crisis.
:50:58. > :51:02.The mid-life crisis starts at 40! This is for charity for jufpbd
:51:02. > :51:05.privileged children who are struggling in life who need a
:51:05. > :51:12.little bit of help from professionals. So, I am in training.
:51:12. > :51:15.It is a sport I did as a young boy. My brother was a boxer, my father
:51:15. > :51:21.boxed as well. I boxed for ten years.
:51:21. > :51:25.Do you know who you are up against? I don't really care. I am really
:51:26. > :51:32.looking forward to. Do you know what it is like for a middle-aged
:51:32. > :51:38.guy to get into a ring and kick into a waiter? I can't tell you how
:51:38. > :51:43.much I am looking forward to this! I nearly got in the boxing ring.
:51:43. > :51:50.There was a TV programme, people going up against somebody else,
:51:50. > :51:54.also known in the boxing ring. I was due to go up against Darius.
:51:54. > :51:58.What happened? He pulled out. I was there, doing the training but it
:51:58. > :52:03.did not happen. Now, this is the lamb cooked in
:52:03. > :52:10.milk? Yes. So, the olives here, you are doing
:52:10. > :52:15.a dressing with them? I am putting that on the grill. The seasoning.
:52:15. > :52:21.Now the lettuce is going on. The French love cooking with
:52:21. > :52:26.lettuce, but it is not often what we do in the UK? No it is not, but
:52:26. > :52:29.cooking the lettuce is a good thing to do. You just put it on the grill.
:52:29. > :52:36.You keep the centre of it, the heart, you don't have to do a great
:52:36. > :52:42.deal with it at all. They just sit on the grill.
:52:42. > :52:50.Now the meat sauce goes into the beans.
:52:50. > :52:56.Now we add a little bit of butter. What cheese is this? This is ewes'
:52:57. > :53:01.cheese milk. That is from Wales. We dice that up.
:53:01. > :53:05.Not diamonds! Now, all of the trimmings we put into the barlotti
:53:05. > :53:10.beans. That will make a light cheese sauce. It is not a cheese
:53:10. > :53:15.sauce as such, but it adds the beautiful mild flavours to it. It
:53:15. > :53:21.is delicious. It adds a little bit of thickness into the barlotti
:53:21. > :53:26.beans. OK. So now we have the salad here.
:53:26. > :53:34.That's it. Now, of course, all of today's
:53:34. > :53:38.studio recipes, and there are a lot of them today, go to
:53:38. > :53:45.bbc.co.uk/saturdaykitchen. Bbc.co.uk/recipes. I am showing
:53:45. > :53:51.some of my favourite recipes tomorrow, also on Best Bites.
:53:51. > :53:56.That is on BBC Two. This is so flavoursome it does not
:53:56. > :54:05.need a great deal of cooking at all. I am putting the rest of the juices
:54:05. > :54:11.in there. Then we is -- have the cheese and
:54:11. > :54:17.the olives. Ments Some of this vinegar? Yes.
:54:17. > :54:21.Are you behind? No, I'm fine! your birthday, it can be a slow day
:54:21. > :54:24.today. Sorry, what was the question. You
:54:24. > :54:30.are rushing around, you have side tracked me.
:54:30. > :54:35.What is next for Marcus Wareing? is the Olympics. Especially where
:54:35. > :54:40.the Gilbert Scot is. We have to be ready for that we are about to
:54:40. > :54:44.start a cook book at the Gilbert Scot. We are starting that after
:54:44. > :54:51.the Olympics. There we go. That is enough.
:54:51. > :54:58.I think we will be getting ready to say Marcus Wareing, the three-
:54:58. > :55:04.starred Michelin chef. You deserve The food speaks for itself.
:55:04. > :55:09.Now, we are plating this up. You can leave the garlic in. The smell
:55:09. > :55:16.of the herbs and the cheese is delicious. Bass basically, we are
:55:16. > :55:20.cutting everything up now. This is like a sharing plate? It
:55:20. > :55:25.smells delicious. The point of the water bath is to
:55:25. > :55:29.keep it at a nice temperature it really does. It keep it is nice and
:55:29. > :55:35.pink. It does not overcook it. You can hold it in there.
:55:35. > :55:39.That is that thing with you, you are classically trained but
:55:39. > :55:45.embracing modern techniques? Yes. We are all excited about it and why
:55:45. > :55:50.not? It works it is delicious. There we go with the lettuce on
:55:50. > :55:57.there. Now this dressing over the top.
:55:57. > :56:04.This is not just a main course for you, jails -- James, this is for
:56:04. > :56:08.everyone. Tell us what that is again? That is
:56:08. > :56:13.milk-fed lamb from Wales with barlotti beans and char grilled
:56:13. > :56:16.lettuce. Cooked by one the best chefs in the
:56:16. > :56:20.Cooked by one the best chefs in the country. Done. Fabulous! You get to
:56:20. > :56:25.dive in. Have a seat over here. I don't know where you want to
:56:25. > :56:30.start but dive in, hit it from all sides. You have the neck in there
:56:30. > :56:37.that was slowly cooked? The neck, the rack, the leg, the shoulder.
:56:37. > :56:43.Could people buy that from somewhere? I think in great
:56:43. > :56:48.farmer's markets you can buy it you can buy a nice leg of lamb, you can
:56:48. > :56:53.even put it into a nice pot of stock.
:56:54. > :56:59.Now, let's find out what the wine experts have chosen to go with
:56:59. > :57:05.Marcus's marvellous main course. Hi, guys.
:57:05. > :57:09.Tim, we have had a great idea for James' birthday present. That is
:57:09. > :57:14.great. Can you swing by the shops? Yes.
:57:14. > :57:20.And don't forget the wine for Marcus' lamb.
:57:20. > :57:27.The classic wine for lamb is Rioja. I agree with that. We are looking
:57:27. > :57:37.at two wines that come from northern Spain. We could go with
:57:37. > :57:44.this or the Torro made from the Tem pranillo grape.
:57:44. > :57:50.Or, we could go for the greatly- named, La Garnacha Salvaje del
:57:50. > :57:55.Moncayo 2010. Viva vino. In Rioja, green ash is
:57:55. > :58:00.regarded as a secondary grape, but here it takes the centre stage on
:58:00. > :58:04.the nose... There is cloves, peppers, lovely red fruits and a
:58:04. > :58:08.smidgion of oak. And when you glug this, it has a
:58:08. > :58:12.beautiful character to it. With lamb a butterry texture, don't
:58:12. > :58:20.swamp it with a wine that is beefy. Think about the Mediterranean herbs
:58:20. > :58:24.in the dish. This wine has a subtle depth to bring out the flavours and
:58:24. > :58:33.finally, think of the intensity of the stock. With the earthy beans.
:58:33. > :58:40.This wine has the perfect level of oomph to set the lamb free. Marcus,
:58:40. > :58:45.here is to your perfect lamb! Happy birthday, James! Cheers indeed.
:58:45. > :58:53.What do you reckon to that? I like that a lot. It is easy. It is nice
:58:53. > :58:57.and light. The dish is light. ideal. A bargain at �7.99. Right it
:58:57. > :59:03.is time to catch up with Celebrity MasterChef. The three finalists
:59:03. > :59:13.have been shipped off to Dublin to cook for some of Ireland's most
:59:13. > :59:40.
:59:40. > :59:45.famous literary figures. Enjoy this who between them have sold
:59:45. > :59:47.John Connolly, internationally acclaimed crime writer...
:59:47. > :59:50.Eoin Colfer, a New York Times bestselling author
:59:50. > :59:53.of teen literature,
:59:53. > :59:57.Sinead Moriarty, author of seven novels
:59:57. > :00:00.selling over 16 million books worldwide,
:00:00. > :00:10.and John Boyne, celebrated author of The Boy In The Striped Pyjamas.
:00:10. > :00:27.
:00:27. > :00:29.The celebrities have devised their own menus
:00:29. > :00:32.and have just three hours before lunch is served.
:00:32. > :00:34.For his starter, Phil is making fresh crab
:00:34. > :00:36.with micro salad.
:00:36. > :00:45.I've got a lot of chopping to do, and you know what I'm like with chopping.
:00:45. > :00:47.Nick's main is lamb wellington
:00:47. > :00:55.served with a selection of spring vegetables.
:00:55. > :00:57.'When I go wrong, I flap a little bit.'
:00:57. > :00:59.I'm going to try today to make sure- everything's prepped,
:00:59. > :01:04.everything's ready, and then hopefully it'll all be ready to go.
:01:04. > :01:07.For dessert, Kirsty has chosen to make a raspberry trio
:01:07. > :01:16.of sorbet, madeleines and creme brulee.
:01:16. > :01:18.I'm more worried about you than anybody else.
:01:18. > :01:21.With all three of yours,you don't know whether it's going OK
:01:21. > :01:24.until you pull it out of the fridge or the oven.
:01:24. > :01:27.And by that time you're up the creek without a poodle.
:01:27. > :01:30.Nothing I can do about it. I've chosen to do something
:01:30. > :01:33.that is all towards the final moment.
:01:33. > :01:35.You're going for it, honey, ain't you? Yeah!
:01:35. > :01:44.This is a big day.
:01:44. > :01:52.One hour and 15 minutes for your first course for lunch.
:01:52. > :01:54.Sorbet churning, Kirsty makes the mixture
:01:54. > :02:03.for her creme brulee.
:02:03. > :02:08.Your guests have just arrived. That means 30 minutes to lunch.
:02:08. > :02:11.This is the famous mousse. Set enough? Yeah.
:02:11. > :02:13.Each of them has got to be wrapped up, then...
:02:13. > :02:23.Whoa, whoa, whoa.
:02:23. > :02:24.
:02:24. > :02:26.Could you make sure you present the plates...
:02:26. > :02:29.This way? Like that, yeah. Please. That's right. Thank you.
:02:29. > :02:31.Phil has made a micro-leaf salad
:02:31. > :02:35.of fresh white crab topped with a brown-crab and Tabasco dressing,
:02:35. > :02:37.served with feuilles-de-brick biscuits,
:02:37. > :02:42.crispy pancetta and green-herb dressing.
:02:42. > :02:52.It's a wonderful smell. That smells fantastic.
:02:52. > :02:54.
:02:54. > :02:56.These are just a joy to even look at, not to mind eat.
:02:56. > :02:59.It's the most delicate, beautiful thing I've ever seen.
:02:59. > :03:01.And the pancetta is lovely. It's a lovely complement to the crab.
:03:01. > :03:03.And all in all, I would say fantastic.
:03:03. > :03:06.Good afternoon.
:03:06. > :03:08.Look at our plates - clean!
:03:08. > :03:10.Everybody really enjoyed the starter.
:03:10. > :03:13.We love the flavours. They all mixed together really nicely.
:03:13. > :03:15.As a person who knows something about shellfish,
:03:15. > :03:23.I was really impressed, so congratulations. Well done.
:03:23. > :03:27.Back in the kitchen, Kirsty gets her second batch of cremes brulees
:03:27. > :03:30.in the oven.
:03:30. > :03:33.But she is now behind with her madeleines.
:03:33. > :03:38.But the pressure is now all on Nick.
:03:38. > :03:42.Nick, you got ten minutes left. OK.
:03:42. > :03:44.Good lad. Done? Done. Well done, you.
:03:44. > :03:48.Plates over to the pass. Here you go, gents.
:03:48. > :03:51.Thank you.
:03:52. > :03:58.Nick has made lamb wellington with a chicken, vermouth and mint mousse,
:03:58. > :04:00.served with a selection of spring vegetables
:04:00. > :04:10.and red-wine reduction.
:04:10. > :04:16.
:04:16. > :04:19.The pastry was lovely,
:04:19. > :04:20.and there was some kind of sauceinside the pastry which was lovely.
:04:21. > :04:24.The jus was fantastic, and I really love the asparagus.
:04:24. > :04:28.But I thought the lamb was not cooked properly.
:04:28. > :04:29.Hi, there. Hello!
:04:29. > :04:31.Hi, there. It was beautifully presented,
:04:31. > :04:33.and a lovely idea. I love anything en croute.
:04:33. > :04:36.The jus was beautiful, and I could eat that pastry all day.
:04:36. > :04:38.The lamb was a little tough. I can see the difficulty
:04:38. > :04:43.when you have it en croute, cos you can't tell. That was my worry.
:04:43. > :04:53.Thank you. See you later.
:04:53. > :05:16.
:05:16. > :05:18.Get yourself organised. No-one's been late yet. OK.
:05:18. > :05:25.All right? Don't buck the trend. Right.
:05:25. > :05:28.Kirsty has made raspberry and mure sorbet,
:05:28. > :05:31.madeleines sprinkled with raspberry dust,
:05:31. > :05:34.and raspberry creme brulee.
:05:35. > :05:38.It looks fantastic. On the menuit said it was a raspberry plate,
:05:38. > :05:40.which I don't think is a very good description
:05:40. > :05:48.of something that looks very exciting and very tasty.
:05:48. > :05:50.The presentation is gorgeous - very simple,
:05:50. > :05:51.but very colourful, lovely contrast of colours.
:05:51. > :05:54.The madeleines are gorgeous, and they have a dusting of raspberry on them,
:05:54. > :05:57.which is delicious. Yes, thecreme brulee is soggy in the middle,
:05:57. > :06:00.but it does taste delicious, so if you close your eyes,
:06:00. > :06:08.you're having a good dessert.
:06:08. > :06:10.Hello! Hello.
:06:10. > :06:11.Is this scary?
:06:11. > :06:13.Very scary. So, what did you make of it?
:06:14. > :06:17.I thought this was a really ambitious dessert, actually.
:06:17. > :06:19.It looked wonderful on the plate.
:06:19. > :06:21.Some things were absolutely fantastic.
:06:21. > :06:24.These madeleines are particularly wonderful.
:06:24. > :06:28.They are the best I've tasted, absolutely fantastic.
:06:28. > :06:31.The creme brulee, slightly soggy.
:06:31. > :06:36.Seemed to have separated a little bit.
:06:36. > :06:38.But altogether, certainly my favourite dish of the evening.
:06:38. > :06:48.Oh, thank you so much. I thought it was absolutely lovely.
:06:48. > :06:56.
:06:56. > :06:57.Right
:06:57. > :06:57.Right it
:06:57. > :07:01.Right it is
:07:01. > :07:05.Right it is that time to answer some of your foodie questions.
:07:05. > :07:13.First on the line is Edward from Somerset.
:07:13. > :07:21.Are you there, Edward? Yes, happy birthday, James! A big plate of
:07:21. > :07:29.buns and a new Maserati, I think you would be happy.
:07:29. > :07:37.Thank you very much! What is your question? Spider crab, James?
:07:37. > :07:44.salty water, boil it. Do that with British rapeseed oil, lemon and
:07:44. > :07:48.salt and pepper, but knotting else. Glynnis, what is your question for
:07:48. > :07:52.us? Good morning, James. Good morning.
:07:52. > :08:02.Happy birthday. Thank you very much.
:08:02. > :08:02.
:08:02. > :08:09.I have lots of figs on my tree. Can you give me an as to what to do
:08:09. > :08:16.with them. Figs, what do you do with them?
:08:16. > :08:22.love them I would eat them off the tree! A jam is lovely, otherwise a
:08:22. > :08:28.fig tart with pastry as a base. Two ways is poached in a sweet wine
:08:28. > :08:32.with port, perhaps or baked in tin foil with honey and maybe some
:08:32. > :08:36.spices, baked in the oven. That is lovely too.
:08:36. > :08:41.That is enough! You have one as well? No, I haven't, he has done
:08:41. > :08:48.them all. Well, good luck with that.
:08:48. > :08:55.And Susan from North Yorkshire, are you there? Morning James! It's my
:08:55. > :09:02.mother! I knew it as soon as I read that, hello, mother! I have a bag
:09:02. > :09:12.of King Edward spuds, can you tell me how to do a good roast potato.
:09:12. > :09:18.Now, but you can, you do the best spuds, explain to us.
:09:18. > :09:27.You are not going to get me speaking to you on the telly!
:09:27. > :09:32.cold water, bring them to the boil, and then in dripping? Well, I have
:09:32. > :09:42.goose fat. How long do you cook them for?
:09:42. > :09:42.
:09:42. > :09:48.About an hour after the boiling for a while, put them in the pan with
:09:48. > :09:54.the goose fat for been an hour. I can't believe you set me up! Now,
:09:54. > :09:59.the omelette challenge. We have our camping gas stove so, one of you
:09:59. > :10:06.has to cook on it. Who would like to draw the as far gus tip? The
:10:06. > :10:12.shortest one gets it. The youngest first -- asparagus
:10:12. > :10:18.tip? The usual rules apply. A three-egg omelette, cooked as fast
:10:18. > :10:28.as you can. I think that this will be a disaster. A three-egg omelette,
:10:28. > :10:36.
:10:36. > :10:46.by three Michelin star chefs, are you ready? Three, two, one, go!
:10:46. > :10:57.
:10:57. > :11:07.no! That's scrambled! This is where we are going wrong, do you know
:11:07. > :11:11.
:11:11. > :11:17.that! That looks pretty good to me. Shall I have a taste of these? That
:11:17. > :11:26.has made all the difference, the garnish there! It is hardly a
:11:26. > :11:32.three-egg omelette is it? All good, but none of you are quicker, so you
:11:32. > :11:38.are not going on the board. Good to watch. Right it is desert time. So
:11:38. > :11:42.it is my turn to cook. While I clean up the carnage, you can enjoy
:11:42. > :11:48.my favourite film from the whole group. This man is the late, great
:11:48. > :11:58.Keith Floyd. He is cooking on board a North Sea trawler. Sit back and
:11:58. > :12:37.
:12:37. > :12:43.enjoy a master at work. This is All cooking of the real kind
:12:43. > :12:52.depends on first-class ingredients. Anybody can go to the supermarket
:12:52. > :13:02.and buy a packet of frozen fish, but if you have real guts, you go
:13:02. > :13:03.
:13:03. > :13:10.to where it is happening. That is here! In case, because no
:13:10. > :13:19.two fish are alike... When fishermen go fishing, if they have
:13:19. > :13:25.not caught anything, just in case, we have mussels for the crew, but
:13:25. > :13:32.the boys have been good, they have caught a few things, I am going to
:13:32. > :13:38.prepare a nautical dish for the day. This is fish the radiant way.
:13:38. > :13:46.We have a few Whiting, a few haddocks, we have lemon soles, cod,
:13:46. > :13:51.we have prawns and we have so coddlings, so, take your shopping
:13:51. > :14:00.basket... A couple of Whitings, I am not joking, this is unbelievably
:14:00. > :14:04.bad on this ship. It really is! This is very slippery. In you go.
:14:04. > :14:14.This is your shopping basket. This is shopping on the ninth parallel,
:14:14. > :14:14.
:14:14. > :14:19.OK? Now something here... I mean, seriously, don't laugh, every time
:14:19. > :14:24.you have a fish male, what I'm doing now is what they do every day
:14:24. > :14:29.of the week. All just to bring you the fish. So
:14:29. > :14:36.don't joke about it. It is fun, I know, for us, but this is how they
:14:36. > :14:46.really work. So, out of this lot, I'm going to dedicate a dish to
:14:46. > :14:46.
:14:46. > :14:54.this ship, the Radiant Wave. Richard, come into the kitchen if
:14:54. > :15:01.we can get back! To recap on the whole thing, Richard, stay with me,
:15:01. > :15:05.I know you are not used to being on boats, we have the fresh coddling,
:15:05. > :15:10.down here. The Whiting, the haddock, the prawns, the mussels that I
:15:10. > :15:14.brought with me. A bit of parsley and cream and not really very much
:15:14. > :15:21.else, but while I fried the fillets of the freshest fish you can
:15:21. > :15:27.imagine with a little butter in the pan, at the same time, I made, as
:15:27. > :15:34.ever good cook knows a simple white sauce, butter, flour, filled with
:15:34. > :15:40.milk, onions, bay leafs parsley to make a white sauce. I did that
:15:41. > :15:44.while I was fiddling about. At the same time from sea houses I got
:15:44. > :15:48.brilliant mussels and merely poached them in about a quarter of
:15:48. > :15:53.a point of water so that they opened.
:15:53. > :15:58.They are lovely. To make a really good fishy flavour to the ultimate
:15:58. > :16:03.sauce of the dish, Richard, this is the tricky bit, we need the juice
:16:03. > :16:09.from the mussels into the white sauce. That is just to give it a
:16:09. > :16:13.fishy flavour and to stir that in. So we now have a white sauce OK?
:16:13. > :16:16.With a fishy flavour, which is quite nice.
:16:16. > :16:19.Our little fillets are sort of ready.
:16:19. > :16:25.The point about this dish is that The point about this dish is that
:16:25. > :16:28.it shows It shows that you do not need to go to night school to get
:16:29. > :16:35.your CSE in cooking. Freshness is counts.
:16:35. > :16:41.If I can do it in, quite frankly, a space that my arms will not stretch
:16:41. > :16:45.out into, you can do it in the wonderful comfort of your home! Now,
:16:45. > :16:50.for the sauce, freshly chopped parsley.
:16:50. > :16:56.Excuse the muddle of the pots. Stay with it Richard, you are doing very,
:16:56. > :17:03.very well, I will buy you a large one, when fanned we ever get ashore.
:17:03. > :17:09.Strain the white sauce of all of the lump noose the parsley.
:17:09. > :17:15.That is good. Now discarding the flavourings that I put in, the
:17:15. > :17:20.carrot, onion, to make that. Brilliant. Put that into the sink.
:17:20. > :17:24.Stir that in. That is really real! It is very,
:17:24. > :17:32.very good. Because this is for the captain and
:17:32. > :17:37.for one of my very good friends, Mr Swallow, here on the Radiant, I am
:17:37. > :17:47.adding a little cream to the sauce to make it very rich. Put that on
:17:47. > :17:48.
:17:48. > :17:54.the gas over there to cook away. And here is the tricky bit... Put a
:17:54. > :17:59.couple of fillets on the lovely white plate, simplicity itself.
:17:59. > :18:09.The little language Steins, that I have tailed and headed.
:18:09. > :18:09.
:18:09. > :18:15.They are split down the middle -- langoustines.
:18:15. > :18:25.I think that one way or another this has got to be the fishy
:18:25. > :18:34.
:18:34. > :18:39.version of Northumbria on a plate. The sauce is warm, and watch
:18:39. > :18:49.closely... Admire the steadiness of my hand under these absurd
:18:49. > :18:53.
:18:53. > :18:58.conditions! Now, I think, you know, fresh fish, Floyd, on the plate.
:18:58. > :19:04.fresh fish, Floyd, on the plate. That is brilliant.
:19:04. > :19:09.I've been telling you all along, the man is a genius. There is more
:19:09. > :19:13.from Keith next week. Right, it is desert time. I get to cook with the
:19:13. > :19:20.help of the most expensive kitchen brigade in the world. I thought we
:19:20. > :19:25.would do a little panna cotta. Done with jelly, with Mascarpone cream,
:19:25. > :19:32.sauce and donuts. Marcus, I want you to do the donuts. Is that OK?
:19:32. > :19:39.We have flour, butter, sugar, deep- fried. If you can do the sauce. So
:19:39. > :19:43.the sauce is icing sugar, water and raspberries. If you can do the
:19:43. > :19:47.mousse, the vanilla, cream, the Mascarpone. I will do the rest of
:19:47. > :19:49.it. First of all we do the jelly with the sugar and the water
:19:49. > :19:55.with the sugar and the water together.
:19:55. > :20:05.Now we soak the gelatine. Four leaves for this one. That is soaked
:20:05. > :20:07.
:20:07. > :20:13.in the bowl and five leaves of panna cotta -- for the panna cotta.
:20:13. > :20:18.So bring this to the boil. Throw in the raspberries. Cook it gently for
:20:18. > :20:23.two to three minutes while they are cooking the gelatine. For the panna
:20:23. > :20:27.cotta we take double cream. Throw that in a pan.
:20:27. > :20:33.It has all gone quiet now I have put them to work.
:20:33. > :20:37.And we have the vanilla. A touch of vanilla.
:20:37. > :20:41.Now I will split the vanilla pod and basically bring the cream to
:20:41. > :20:48.the boil with the vanilla. So unlike a normal desert like this
:20:48. > :20:58.with egg yolks in it, there is none in here. We bring this to the boil.
:20:58. > :20:58.
:20:58. > :21:02.I have the gelatine. The gelatine is softening. That is what you want.
:21:02. > :21:08.Inside the panna cotta I have buttermilk and some condensed milk.
:21:08. > :21:11.They are going in at the end. We have the dough. Alain, you can
:21:11. > :21:17.explain that. All of the ingredients are mixed
:21:17. > :21:23.together, the flour, water, sugar. There is also some vanilla and a
:21:23. > :21:31.bit of butter. The sauce is done? Yes. There is
:21:31. > :21:36.the vanilla. This is basically the jelly side of it if you are making
:21:36. > :21:42.a raspberry jelly or strawberry jelly, if you squeeze the fruit in
:21:42. > :21:48.it goes cloudy. So let it go like this and let it naturally drip
:21:48. > :21:54.through. You can use the fruit later.
:21:54. > :22:04.With this one we take the gelatine. That is nice and sofrt. These boys
:22:04. > :22:12.
:22:12. > :22:17.are using this stuff, aren't you? don't really use it.
:22:17. > :22:22.I like to use it. Now, we take this cling film and
:22:22. > :22:27.put it over the top of our tray like that.
:22:27. > :22:32.We pour this. This gelatine is soaked in like that now. We pour it
:22:32. > :22:39.on to the tray with the cling film and put it in the fridge.
:22:39. > :22:45.We have one in there already. Yes, chef! This is the panna cotta.
:22:45. > :22:52.This is with the five leaves of gelatine. We heat up the cream and
:22:52. > :22:58.vanilla. Mix this together. Allow it to then cool down and when we
:22:58. > :23:02.have it cold, which this is... We have one over here. Often with
:23:02. > :23:09.panna cotta recipes, what happens is that you add double cream. You
:23:09. > :23:13.can whip it up to almost the same texture as panna cotta, but with
:23:13. > :23:21.this one we take the buttermilk and pour it on. Take the condensed milk
:23:21. > :23:30.rand pour that on. How are we doing with the donuts? Cooking nicely.
:23:30. > :23:35.When you are doing this and you want jam donuts you fill them after.
:23:35. > :23:42.So mix this all together. You are faiments for the puddings, you do a
:23:42. > :23:45.custard tart which has become synonymous with you? It has.
:23:45. > :23:50.It has been in the restaurant for five years.
:23:50. > :23:56.Where was the recipe from? It came from my grandmother. We adapted it
:23:56. > :24:03.and I introduced it into the first Great British Menu show. We got
:24:03. > :24:07.through and cooked it for the Queen. 800 portions, an amazing day.
:24:07. > :24:11.Normally with the double cream you fold it in, but this we are pouring
:24:11. > :24:18.it over the top. You fill up the moulds. No need to grease the
:24:18. > :24:24.moulds. I will show you how to take the moulds out. I am if Iing them
:24:24. > :24:32.right up for you. Do not spill them. Just a little more.
:24:32. > :24:36.Thanks! They are going in the fridge to allow them to set. So
:24:36. > :24:42.recapping we have the sauce and the jelly.
:24:42. > :24:51.We can lift this out now. What I will do with that is basically take
:24:51. > :24:57.a knife. Then cut it up into diamonds! No,
:24:57. > :25:00.I'm not, if you can cut it into squares.
:25:00. > :25:05.Whatever shape, but literally like that and peel off the cling film.
:25:05. > :25:12.We have the puddings, I made one this morning.
:25:12. > :25:22.What I do then is take the blowtorch and put it over the top.
:25:22. > :25:28.
:25:29. > :25:38.You can dip them in warm water. If you just lift this off... The
:25:39. > :25:42.
:25:42. > :25:52.pressure is on me now! It is wobbly, as it should be.
:25:52. > :25:53.
:25:53. > :26:02.I need two nice pieces of jelly. Now a Quinnel, the difference
:26:02. > :26:07.between a Quinnel and spoon is about �85 in this company! Sauce...
:26:07. > :26:17.I have never had so much pressure on one show, to be honest with all
:26:17. > :26:20.
:26:20. > :26:24.of you lot! Now the blowtorch. Do this over the top. Come on! And
:26:24. > :26:29.just over the top of the jelly and that.
:26:29. > :26:35.Take the raspberries. Place them on the top.
:26:35. > :26:40.That looks beautiful, James. And the fresh mint over the top.
:26:40. > :26:46.And of course, the donuts. You can flavour them with a little bit of
:26:46. > :26:53.ginger if you wanted to. But I think that keeps up with you,
:26:53. > :26:57.doesn't it? Dive in, tell us what doesn't it? Dive in, tell us what
:26:57. > :27:04.you think. Now we have wine to go with this.
:27:04. > :27:08.Where is it? I knew! I thought, yes! Happy birthday, chef.
:27:08. > :27:13.Tell us what we have got here? have Camel Valley Brut Sparkling.
:27:13. > :27:18.The finest for you, the legend, James. The biggest cork in the
:27:18. > :27:22.world, which is for you, from all of the wine experts.
:27:22. > :27:27.Unbelievable! Happy birthday. Thank you very much. Well, you can
:27:27. > :27:32.pour it. I don't believe this! There you go. Happy birthday, James.
:27:32. > :27:37.Look what I have done for you. You have made this? Yes, especially
:27:37. > :27:41.for you. You are not eating this! Thank you
:27:41. > :27:46.very much. # Happy birthday to you
:27:46. > :27:50.# Happy birthday to you # Happy birthday dear James
:27:50. > :27:54.# Happy birthday to you. # Seriously, there is a lot of people
:27:54. > :27:58.that make this show. I just want to say thank you to everybody that
:27:58. > :28:05.took part. When we took over the show six years ago, I could not
:28:05. > :28:11.believe what it is doing now. It is with the massive help of the people.
:28:11. > :28:14.James Winter, Amanda Ross, they make the show a huge success. The
:28:14. > :28:21.home economists, they are to die for and of course the wine experts
:28:21. > :28:25.and most of all, the show would not be the show without these guys.
:28:25. > :28:28.Seven Michelin stars for my birthday. Thank you very much.
:28:28. > :28:34.On that note, I better blow these out.
:28:34. > :28:37.It will be on eBay this afternoon! That is it for today.
:28:37. > :28:40.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:40. > :28:42.Alain Roux, Nathan Outlaw and Marcus Wareing. Cheers to all our
:28:42. > :28:45.brilliant wine experts, Susy Atkins, Peter Richards, Tim Atkin, Susie
:28:45. > :28:47.Barrie and Olly Smith. All of today's recipes are on the website.
:28:47. > :28:51.Go to: bbc.co.uk/saturdaykitchen We're back at 10am next Saturday