30/07/2016 Saturday Kitchen

Good morning, I'm Matt Tebbutt and this is Saturday Kitchen Live.

There is some top-class cooking talent in the studio with me today.

He's been a familiar face on Saturday kitchen over the years,

but we haven't seen him for a little while as he has been busy

opening his brand new restaurant, intriguiningly called The Ninth,

She is making her debut with us this morning,

having left the world of Gordon Ramsay she's now settled

into the kitchens at the iconic Soho eatery Bob Bob Ricard,

Jun, you are kicking off the cooking. What are you doing? Iberico

pork pluma, an unusual cult of top and shoulder. I will grill it. It

has been brained beforehand. It will be served with pureed piquillo

peppers and chickpeas. Quite unusual? It is the Spanish word for

further, pluma. I am doing roasted queen scallops with Apple, cucumber,

fennel and an oyster dressing, some garlic flowers and some dill as

well. They started to the main. -- a starter to.

There's more great recipes in our archive today,

with films from Rick Stein, Ken Hom, Brian Turner with Janet

Now, our special guest today is one of my TV heroes!

Millions of us enjoyed shows like Game For a Laugh,

You Bet and, of course, Stars in Their Eyes!

More recently it's acting that's become his passion and he's

about to open in a brand new production of Pride

and Prejudice at London's Open Air theatre.

Regents Park open-air theatre. I have given it away.

Welcome to Saturday Kitchen, Matthew Kelly!

Regents Park open-air theatre, very exciting? It is. Do you know how

thrilled I am to be on this show, that is even more exciting. You have

no idea. Had I known that, I'd have got my words right. It is brilliant

to be at this iconic table, it is a top show. Are you a big coup? No. I

can cook, I enjoyed when I do it, but I would sit on the sofa with a

can of beans and a spoon, watching Judge Judy! But I can cook. But I am

often with people who love cooking. I am a very good sous chef. I have

worked in kitchens. I used to be a dishwasher at the Piccadilly Hotel

in Manchester. I used to do the late shift at. Your food heaven list is

quite considerable? I love more or less anything, I will eat more or

less anything, but my heaven is comfort food. Steak and kidney pie,

mash, egg and chips, casserole stuff. My mum was fantastic,

although she hated it, a fantastic cook. She made fabulous pastry.

Anything like a casserole, steak and kidney. You never see kidney these

days, I am a big Fofana. Vice what about food hell? Smoked food. Smoked

cheese... I like smoked salmon, but don't cook with it, because it is

gag! Don't mince your words! And I hate barbecues. Your feet away from

thousands of pounds worth of really good kitchen equipment. It is always

burned on the outside and raw on the inside. And that smoky stuff, apart

from capers, they are good! Do you want me to go on? Not yet!

For food heaven I will saute veal and kidneys and make the sauce from

wasabi vinegar and veal stock, as well shoestring chips. Are good.

That sounds really nice. Matthew could be having food hell, smoked

trout. I will smoke the fish over jasmine tea, serve it with a salad

of edamame beans, coriander, wasabi please and spelt. It is served with

wasabi cream and pieces of smoked eel. Have you tried that before? Eel

is very bony, I don't get it at all. That sounds nice, but I am not

bothered, do you see what I mean? This is going from strength to

strength! We will find out the results at the end of the show.

If you'd like to ask any of us a question today then

A few of you will be able to put a question to us,

I'll be asking if you want Matthew to face either food

You can also send us questions through social media using our

Don't contact us though if you're watching us on catch-up as we're

We have all gone to the park or something! Jun, are you ready to

cook? I will turn this down, it is

seriously warm! We have a lovely new stove but it is making a terrible

noise. I am doing pork pluma, a beautiful cut from the top of the

shoulder which has been brained, I will grill it and then serve it with

a herb vinaigrette with oregano, fresh parsley, show lots, cumin,

smoked paprika, and then I will make a piquillo pepper puree. It is the

top of the shoulder. Iberico, very specialist? It is. Why do you go for

it? Wait until you tasted. Beautiful. I have tried Iberico

before. This is the sort of pork you can serve pink? You can serve all

pork pink. I know lots of people are funny about it, it is perfectly safe

to eat pork pink. This one, we will serve its likely pain, are you OK

with that, Matthew? Is it OK? Obviously, if you're cooking it like

that. I'll is associate Japanese cooking with very clean food. I love

Japanese. In fact, I would say that if there was a choice between any

restaurant in the town and there was a Japanese one, I would go to the

Japanese. This one is not Japanese, this is Spanish! But I get that a

lot, everyone thinks I could Japanese food, and my restaurant is

Japanese, but it is French/ Mediterranean. French food is my

favourite! Let's get it on the grill!

On that subject, tellers about your new restaurant? It took three years,

can you imagine, to find the site, do all the business plan. I opened

it with a childhood friend. We have known each other since we were 14

years old. It took two years to find this site. That is a long old time.

It is. What did you do in the meantime? Writing the business plan

and spending time looking at sites, it's pretty much takes a ball your

time. That is very, very important. Even in busy towns like central

London. You need to get the right site? We looked at over 100. It is

weird, Warren Street the wrong way and you go from busy- busy to

absolutely dead. So you have a good one? -- one Street the wrong way. It

is Charlotte Street in ten, a beautiful neighbourhood. --

Charlotte Street in town. I wanted to cook food that I would cook for

friends and family. Super casual, not Mechelen, although I have done

all my training in it, it is a very casual neighbourhood restaurant.

Your background is high and fine dining, is this a move away from

that? Yeah. It is the kind of food that I want to eat. If you ask a lot

of head chefs, executive chefs, do they cook in their restaurant the

kind of food that they want to eat on a daily basis, I would say most

of them would say no. For once, when I have complete control over the

look and feel of it, I want to cook food that I look at. I can really

tap into it, that is the whole idea. Are you cooking for you, customers,

critics? In what sort of order? Me first, then customers, then critics.

Accolades and things like that come later. It is called The Ninth?

Because it is the ninth restaurant that I have worked in, it is quite

significant because it is the first one that I have owned. How long did

it take you to come up with that name? I thought about it in the cab

ride. Literally I spent about four months thinking about, what will I

call it? You can spend hours and hours struggling to come up with a

name, and then it was on the cab ride. I think I saw the number nine

summer and I thought, hang on a second. -- saw a number nine sign.

It is the ninth restaurant I have worked in, the ninth one that we

made an offer on, out of 100. I have put some cooked chickpeas in the

fryer, you are crisping blows up? They are a great snack. Chickpeas,

deep-fried until they are super crispy, then we will dusted with

smoked paprika comic cumin seeds and salt to garnish the Iberico poor. I

forgot to mention that I have brained the aberrant cope or. It is

water, 8% sold, 4% sugar and some thyme, it completely transforms the

meat in terms of its flavour. Brining, preserving, it is very

popular. What do you think it comes to the meat, especially when you are

using such good quality meat? When you make brine, it is essentially

water. For a litre of water, 80 grams of salt, 40 grams of sugar and

whatever flavourings you want. You can put spices, star anise,

coriander, depending on what you are brining. It flavours the meat and

keeps it very, very juicy. So things that tend to dry out like pork,

chicken and turkey, if you brine eight and cook it afterwards, it

transforms the meter. It is something you can do very, very

simply at home. It takes time when you brine it, but to boil up

somewhat with salt, sugar and herbs is very simple. And it makes a huge

difference. If you would like to put a question

to us, then call this number -- 0330 123 1410. If you are watching on

catch-up, please do not call, the lines are closed.

Chickpeas, smoked paprika, a little bit of salt. So this little

dressing, I have got the cueing, paprika, show lots, garlic, chilli,

parsley. -- shallots, garlic. I have the piquillo peppers, shallots,

garlic, sherry vinegar, then just blended. And you want distressing

quite loose? Yes. That would go with all different kinds of meat,

chicken, beef, whatever you want. There you go. I will wash my hands.

How long are you looking to give this pork? You wanted nice and soft

and pink in the middle? About seven or eight minutes, then I will rest

it. The other way to tell how it is cooked, apart from touch, is a

nettle skewer. -- a nettle skewer. When I touch it, it should feel

warm. That is what I am looking for. The Keo peppers. -- piquillo

peppers. Sorry, I have forgotten your oregano. Rested for a bit

longer. This is a bit like a Romesco sauce? It is good, minus the

oregano, give me a moment. Is this the sort of meat that you use, Anna

Haugh I have never used that could lead before, it looks very

interesting. You are all about luxury? A bit of travel, caviar,

lobster, champagne. I love a bit of luxury, I do! This looks

suspiciously like a barbecue to me! It is just grilled! Wait until you

tasted. This is quite difficult to find in stores and butchers, so you

can do exactly the same with the pork chop. Brian is, same dressing.

Perfectly fine. I have got the piquillo peppers

blended up. Just taste it. Tell me. That goes over the top. There are

your chickpeas. A nice little snack. Yes. Remind us what that is. It is

the roast pork pluma with grilled piquillo peppers and chickpeas.

Beatable. Lovely colours. A suspicious looking barbecue. --

beautiful. You go first. Do not fight. Does your menu evolve all the

time? It always changes according to what products are in season. A few

dishes are the favourites, then everything else changes. Do you do

it on a whim of how you feel in the morning? No, products. At the moment

there are beautiful peaches on the menu. It is a nice way to work. How

is that? It is not that pink, but it is quite pink and it is very nice.

How are you coping with the barbecue taste? I looked it up on the

Internet and I got that is a funny name for a Japanese restaurant and

that is as far as I went. Right, this delicious piece of pork

needs an equally tasty wine. Olly Smith has been on the wine

hunt for us this week. So let's see what he's found to go

with Jun's pork. I have come to Royal Tunbridge Wells

and before we head into the bustle of the high Street to pick out some

top edibles, let's have a look at this enchanting splendour.

With the outstanding Iberico pork you might be tempted by a classic

Spanish red, such as this Rioja. It is a very and it is splendid, but

across the border in Portugal they are making red wines that are

similar in style and such good value that they might make your wallet

thing. I am selecting this: It is a blend of local grape

varieties and what they all give to the wine is a fragrant, spicy

character. If you are a fan of Rioja and you will get along famously with

this one. Along with the Iberico port it creates a delicious duet.

That belongs on Bargain Hunt. It has a dark character and you have got

the piquillo peppers which are intense and they need a wine with

Real Betis. This one is perfect for the job. Finally you have got the

herb vinaigrette and it is the gentle fragrance of this wine that

works so splendidly alongside those delicious flavours. Here is to your

outstanding Iberico port. Cheers. How is that? Pretty reasonable as

well. Comment on Twitter saying should you leave the brine to cool?

Definitely. You put the pork in and it takes two hours. And that is

enough flavour? How are you coping? The wine goes really well with it, I

am a big red wine found. Do you wish you had come on this show sooner? I

would join the staff, I would do it for nothing. What are you doing?

Roasted green Scots with cucumber and apple and fennel and an oyster

If you'd like to ask any of us a question today then

We need your calls by 11 O'clock, please.

You can tweet us by using the has tag Saturday Kitchen.

He's in Turkey and about to tuck into a traditional breakfast.

The meeting place of two continents - Europe and Asia.

Well, I thought it'd be nice to share a breakfast with you,

because I find, actually, Turkish breakfast is so interesting.

It's almost like you're in a sort of parallel world,

because there's nothing about a Turkish breakfast

We know about Indian breakfast, we know about Chinese,

I even know about Japanese, but that's another story.

Well, first of all, we've got two types of olives here -

black olives with oregano, green olives, new season's

But now, small, glazed kumquats in syrup.

And here, this is interesting, this is rose petal jam.

Tulum, which is a lovely local goat's cheese.

We have a curd cheese, which is just the basic

Over here, two dishes have just turned up.

This is fried aubergines and peppers with tomato and yogurt and garlic.

Over here, we've got spinach, onion and cheese pie.

And lastly, the Cetin speciality, which is the name

of the restaurant - scrambled egg, cheese and local

sausage and a little bit of fried parsley on top.

Where do I begin?

They're busy chopping up these baked aubergines,

They suggested I stay on to try it, but I'm so full I can hardly walk!

Anyway, the dish was called "sultan's delight", one of the best

The perfect meal to cook back on my island kitchen in Symi where,

from the balcony, I can see the coast of Turkey in the distance.

I've just put a couple of aubergines in the oven and they're

going to cook for about 25, 30 minutes and I'm going to make

a puree with those, which is utterly sublime.

And I'm just chopping the vegetables to go into the lamb stew.

Hunkar begendi means "sultan's delight" and I wouldn't mind

guessing that it's more of a delight than the sultan's concubines.

What I really like about it is it's a very, very spicy lamb stew.

I would have thought it's probably as close to an Indian curry

There's none of the Indian spices, of course.

And I love the combination of this lamb, spicy lamb stew,

'I wonder, was there much delight in being a sultan?

'He could have anything he wanted, 'order the most fabulous food

'Life and death was a click of a finger.

'He was surrounded by an army of yes men 'and a harem of beautiful women.

'It's a bit like being in the Rolling Stones!' So I'm

really, really trying to brown the meat here,

because I think people often eat with their eye and a good stew has

And the first way of getting that is to make sure

'Now for some garlic, 'say about four cloves,

roughly chopped, 'and an onion, a red onion.

'From what I've been told, they really believe

in 'the health-giving properties of onions and garlic.' Now,

this is one of my favourite ingredients in the store cupboard.

It's red pepper paste, but it's chilli pepper

It just gives such a lovely red heat to any stew.

So now I've got some sundried tomato paste, which is called salcha.

Slightly more interesting than ordinary tomato puree.

And now I'm just adding those chopped up green

But I like a good, well-seasoned dish.

I don't know where the influence of the eye and the influence

of the nose meet, but somewhere in the middle you get

this idea of something absolutely exquisite.

Just leave that to stew away now for about three quarters of an hour.

First of all, some butter in a hot saucepan.

And now, almost equivalent amount of flour.

And now some milk and just stir that until it starts to thicken.

This works really well with the aubergine in this puree.

It just gives it a lovely creaminess and actually lightens

Possibly a fork and a spoon would help.

Now I'm just going to mash that with a potato masher.

But I've noticed in Turkey quite often that they just puree the whole

thing, so you just get this sort of off-white puree.

But I like a bit of the texture in there.

And I keep quoting the Herrick poem, "A sweet disorder in the dress

I like my food to be a bit rugged.

And finally - and very important, this -

'Now, if you like curries and spicy stews like tagines,

'Hunkar begendi or, more correctly, 'hooncar beyendi.

'Remember this when next in Turkey 'or indeed Tottenham!' I've been

Aubergines are one of those ingredients that some people

I know you find them plan. The other day I had an aubergine pate and it

was very nice. This is basically a recipe I got

from my travels in Italy, they use aubergines as well and it is

beautiful. So you make a little aubergine boat and get most of the

aubergine out and you stuff it with sausage. It is like a vehicle for

sausage. So you take the middle bit of the

aubergine out? You put it back in? Do you want me to do anything? I

would like you to chat and keep the show going. I like watching people

cook. I grew up watching you on Game For A Laugh. You are older than you

look! It was brilliant and it was an unmissable TV. But first and

foremost you are serious actor. I am classically trained. You were part

of the Royal Shakespeare Company? Yes, I had a brilliant time there,

it was fantastic. And you have won an Olivier award? Yes, I have. That

is what Wikipedia is for. Presumably the acting came first,

then presenting followed. What is your first love? I don't really

mind, so long as I am the centre of attention! I like work, I like the

company of actors, TV people, crew, people together. I like companies.

Team events is what I like. Because we are all part of it, you know? Are

you having trouble? Thank you for pointing that out! In here, I have

some onion, some salary and a little bit of fennel. The sausages going

on. I am going to brown eight of slightly and smash it up. This is a

proper peasant dish. Later I will add some capers... What are you

saying?! Back to your early acting days. When I was a pleasant?! You

got into acting, your father told you you should pursue a career that

you wanted? He did. My older brother got into films, he is in Hollywood.

My younger brother is a drama teacher. It is extraordinary, that,

isn't it? And I do love acting, actually. In fact, I prefer acting

to presenting. I like doing other people's words, because they are

cleverer than I am. When you got into TV, was it difficult to get

back into acting? Is there snobbery between the acting world and the

presenting world? Not any more, you can do anything. And I am cheap and

available, so I get a lot of work! Yeah. Can I talk about my next show?

Of course. That is why you are here. Oh, yeah, that is right! Regents

Park, I don't know why we do shows out of doors in this country... Yes.

It is Pride and Prejudice? Yes, the production has been done before in

2013. That was the 200th anniversary of the publishing of the book Pride

and Prejudice, which I think is very funny. I hadn't read it, you know?

It is about this man and his wife and their five daughters, they are

trying to marry them off, but it is a satire and it is really very

funny. You play Mr Bennett? Yes, the father of all these daughters, they

are all a bit foolish. Mr Bennett is quite sarcastic, a bit laid-back,

lazy, laid-back to the point of horizontal. He is a nice one, the

mother is pushy? And actress called Felicity Montagu is playing Mrs

Bennett. You will know her from Alan Partridge, she plays his long

suffering assistant, Lynn. She has funny Bones, very funny. I did a

series with her in the 80s at TVS. It was called Kelly's Eye. I have

heard of it, but I don't remember it. It was terrible, it died, very

sadly but quite rightly. These big shows you use to do, the big

Saturday night once, they pulled in millions? There were only three

channels then, so you could, there was nothing else to watch. But it

still must have been flattering, as a struggling actor to then have the

ear of all these millions of people? It was great. I would not go back to

it. But I had a wonderful time when I was doing it. I never gave up the

acting. So when I stops doing the presenting and came back to the

acting properly people went, oh, I didn't know you could do that? It

was like practising in private. I caught you on something recently, it

was quite a dark role. I can't member what it was. On television,

when I played a serial killer? It was a very, very dark role. It was

really good. Thank you. I am glad I came an hour! But after seeing you

as a child, hosting these big entertainment shows, to suddenly be

a dark, serious actor, it is a big departure. For the public, but not

for me. When you are doing theatre you are seen by 1000 people a night

if the show is selling well. In television, in those days, it could

be 20 million in half and our. And the difference is just phenomenal.

-- in half an hour. So you might be seen by 20,000 people in a few weeks

in the theatre. There is no snobbery between the acting world and the

presenting? They'd used to be, and they used to be a snobbery between

the BBC and ITV, but there is not any more. Work is work, we all like

to work and we all to work. Theatre is fantastic, really. It is full on.

What about acting in the open air? Like you said earlier, in this

country, we don't get the weather. We all want barbecues, we all want

pizza ovens etc, but we don't get the weather to do it, especially

acting outdoors for a couple of hours. That is funny, because I have

a thing about barbecues... You should tell us about this

exploration all the kitchen equipment just yards away, juggling

food, smoking, then it rains, the robber flies and all that business.

I do is in Australia, my daughter lives in Australia so I quite like

that. I am quite the same about open-air theatre. When I played the

Globe Theatre, can you imagine standing watching three hours of

Shakespeare? Would you? I hate standing anyway. Sitting down as one

of my favourite things. When it was a really, really hot day, people

would be fainting all over. What if it is raining? Do you worry about

that when you are acting, or do you look at the crowd? The crowds can

put brollies up, you carry on. I have seen things that Regents Park

when it is pouring down, and the actors are just great, they just

plough on. I tell you, it is only doing three weeks in the open air,

then going on tour. And it is touring until the end of February

next year, which will be the 200th anniversary of the death of Jane

Austen, who wrote a Pride and Prejudice.

She did die. LAUGHTER

Can I pull you back to the recipe for one second? In here we have got

the sausage, fennel, onion, garlic, pine nuts and currants for

sweetness. Delicious, don't leave them out. Some dried oregano. I have

packed that into the aubergine, it even, water to steam, a little bit

of oil. Is that a bain-marie? No. Just to steam. Kind of... Is it?

Bain-marie, usually they sit in it. Leave it for 40 minutes. Until it is

nice and soft. This is a very short show. It is all right, we have some

behind us! This is just some sun-dried tomato, some oil and some

fresh oregano over the top. Do you love cooking? I do. Cooking and

chatting on live telly is another ball game, I would say. What are you

putting in? A little bit of vinegar. Cider vinegar? White wine vinegar.

You mix that. You wanted to be a sous chef. I am ultimately go

myself. It has to be vinegar on chips, not male. -- I am a one for

mulled vinegar myself. It has to be vinegar on chips, not mayonnaise.

Wow! That sounded genuine. But you are an actor! I am using the method!

There you go. That was quick. Stuffed aubergine, a little bit of

oregano, little bit of sun-dried tomato. Try the sausage, it is

delicious, let me know what you think.

So, what will I be making for Matthew at the end of the show?

It could be food heaven, steak and kidney.

I'll saute both the steak and the kidneys in a little butter

then serve them with spinach and a rich veal stock sauce

as well as a big pile of shoestring fries!

Or it could be food hell, smoked trout.

I'll smoke the fish over jasmine tea and serve it with a salad

of edamame beans, peas, coriander and spelt.

It's served with wasabi cream and pieces of smoked eel.

As usual, it's down to the guests in the studio and a few

You can see the result at the end of the show.

How is it? Really nice. Really fantastic. Bland or not? It is

really tasty. I can't taste the aubergine. There you go! Excellent!

Now let's go exploring China with Ken Hom and Ching-He Huang.

Ching has left Ken in the hotel bar this week and has headed off

to a nearly deserted mountain village for a cookery lesson

from a very strict teacher called Mrs Han!

Being as Western as I am Chinese, it's pretty challenging

cooking authentic food for people in their homes,

especially in some of the most traditional places

I want to see what people are eating, what are they farming?

Just see what ordinary life is, if there's such a thing as ordinary

life in China any more because it's so developed.

In the last 20 years, over 100 million people have

left their villages to find work in the mega-cities springing

It is strange, isn't it, because you've got deserted

I'm travelling two hours out of Beijing.

90 kilometres to the west is Chuandixia.

Chuandixia is a 400-year-old village.

It used to be a thriving farming community.

whose family have lived here for generations.

I thought it was just three generations, but he

These are like B that offer a taste of rural peasant life

They're popular with the new, urban middle classes

who want to escape the city and experience a China of the past.

It's a courtyard home and it all belongs to his family.

I feel like I really have stepped back in time.

Central to the home-stay experience is the home-cooked meal

I'm hoping to learn some traditional country recipes from Mrs Han.

She's going to teach me how to make cornmeal pancakes.

Cornmeal pancakes are the equivalent of their daily bread.

When I don't understand something, because my Chinese isn't great,

I'm actually quite scared to cook in her kitchen.

She said, "Don't be in such a hurry."

Mrs Han seems a little nervous of strangers in her kitchen

but I persuade her to let me share the woking, under

We're making a stir-fry of pork and wild mushrooms.

You've got vegetable oil, Sichuan flour pepper,

you've got some ginger and you explode it in the wok.

We call it Bal Shang, explode fragrance.

In the summer, they pick mushrooms from the mountains and freeze them

for winter months when fresh food is scarce.

She said don't worry about the look of it, it's really good.

A good substitute would be oyster or chestnut mushrooms.

Then she's added a little bit of dark soy sauce for colour,

She's also put in a little bit of garlic, and a bit more spring

Mrs Han's an expert in making a little go a long way.

She's using the leaves of a pepper plant to make a kind of tempura.

She's put it in egg and wheat flour and she's deep frying it.

This would work equally well with spinach or kale.

Before we eat, Mr Han prepares my sleeping

It's basically a wood fire under your bed and the heat

It works like an electric blanket but old school style.

Mrs Han made with that delicious mushroom.

Whilst the homestay gives the Hans a small income of around ?4,000

a year, above all they seem proud to share their traditional way

And Ken re-joins Ching next week for more of their adventures in China!

Still to come this morning: James Martin is at home cooking lamb!

He's cooking a whole shoulder studded with garlic and herbs along

There's been some poor efforts recently so I'm going to be much

stricter with the Saturday Kitchen omelettes while I'm in charge!

So Jun and Anna you'd better not EGG-nore or BREAK any rules today

or you WHISK hearing more of my wonderful music choices

And will Matthew be facing food heaven, steak and kidney

Or food hell, jasmine tea smoked trout with a spelt salad.

You can see what he gets at the end of the show

What are you doing? Roasted green scholars with cucumber, fennel and

apple and addressing. I will start with the pickled shallot. I put in

some beetroot which adds a gorgeous colour and some more depth in the

flavour. So you are not using the beetroot? It is just for the colour.

Just the colour. You are looking for earthy flavours. Exactly, an extra

bit of depth. The pickle is just vinegar, water and sugar, so the

idea of the beetroot gives it more flavour. Do not forget a pinch of

salt. You are new, tell us about yourself, where are you from? I am

from Dublin. When did you start training? 15 years ago in Dublin and

it was a fantastic experience. I originally started off in pastry

which I did not want to be on. It took me a few years to convince the

chef to take me off the pastry. That was Shane Osborn who took me off the

pastry and I never went back. I loved the pressure and the surprises

that happen. Is that your style of food? That strong root of Michelin

cooking? I am a big fan of flavour. Whatever away kit comes out, whether

it is fine dining or casual food, I don't mind, I just love the

attention to flavour. You are in the glamorous restaurant which has a

champagne button. Yes, that is right. Is that you are over? That is

why I took the job, I have a champagne button in the kitchen,

that is how I survived. If you have not opened an oyster before, be

careful. Use a tea towel and cover your little poor because all it

takes is for this little bad boy to go into your hand. You would go the

knife in there and there is a muscle or along the top that you want to

cut and that releases the shell. If you have not done it before, get

your fishmonger to do it, they will not mind. We have oysters and

squalor. Tell us about the scholar 's, white queen scallops? In general

I love scholar, my mother and father have always had seafood in the

house, old times, especially scholar 's. They are not afraid of

sprinkling scholars on their cereal! My granny had a shop in Dublin city

and they grew up by the sea. These are particularly nice

scallops, they are really nice. I am putting in a squeeze of lemon juice,

two oysters and a pinch of salt and a little bit of water. Do not go to

crazy on the water, but it is quite nice to loosen it up so it addresses

all the vegetables. And a bit of olive oil. You do not need too much

olive oil. And then you blend. Is it an extravagant thing to do to an

oyster? If you have not had an oyster before, I believe this is a

really good way to start to get used to the flavour because it is sweet,

it has some mineral, it is not as fishy and scary as some people

think. Also it goes quite far, so they are not that expensive. Two

oysters is enough dressing for the salad. I absolutely love oysters,

this looks very Japanese to me. It might make it onto the menu. He is

brilliant. When you are going to cook a piece of fish, it is all

about temperature control. If I put these scallops in a pan that is

cold, it is game over. They will stick to the pan and they will be

overcooked. There are natural sugars in the scallops that will make them

sweet and caramelised. A lovely hot smoking pan. Are you watching dad?

Give my little paws awash. We are almost ready to dress it. It is an

assembly of lovely, fresh ingredients. Yes, it is good as a

starter. If you wanted it to be main course you could add a grain in with

it as well. I might need a pinch of salt. Check that for me, please.

What is that? I am expecting you to go, this is ground-breaking, can I

steal this recipe? No, you cannot. The cheek of him! You can see that I

have barely cooked them for a few seconds. That is what you want to

do, keep them a bit rare on the inside. Let's go with the grated

apple. Where have you hidden it? You are a bit of a whirlwind in the

kitchen. You have no idea. A nice spoon of the dressing all around and

we are going to lay it up. I love layering with flavours and the extra

bit of depth. You can be an apprentice in my kitchen! I can see

you have got salt on this. They are so pretty and nice and it gives a

bit of drama to the dish as you are looking for a bit of texture. And

something else. Luxury. OK, so let's get the scallops on. The whole idea

is that every spoon you have nearly has a bit of each flavour. The

dressing is in the bottom with the apple, the Granny Smith, which has

some acidity in it. And then a peppery radish goes well with this.

And then a secret weapon which might not be so easy to find. Champagne?

This would go amazing with champagne, that has inspired me.

These are in garlic flowers which are light and subtle and it gives an

extra savoury feeling to the dish. And then dill goes very well with

oyster and scallops and apples and cucumber and it marries all the

ingredients together. And don't forget I have forgotten something.

These are my pickled shallot. The colour gets more beautiful overtime

as it absorbs the flavour. It looks gorgeous. What is it? Caramelised

queen scallops with apples and oyster dressing. Right, let's go and

see what Matthew thinks. Is this your kind of food? I am on a

diet at the moment. I have got body dysmorphia because I think I look

fabulous and it turns out I don't. This is kind of diet food in a way.

It is very light and there is some live on in there and that is the

only sin. I love the way that you keep the Coral on the scallops.

what Ollie has chosen to go with these gorgeous scallops.

With this outstanding salad you want a white wine that echoes all of that

breezy freshness and one wine could be this one. However, where

shellfish is concern there is one wine that hits the bull's-eye time

after time without breaking the bank.

This comes from the south of France. The vineyards are planted on marine

limestone and phase out to the oyster beds themselves. It goes

beautifully with local shellfish. It is a flashing blend, cutting between

the sea and the land. That will put the wind in your sails. The oyster

sauce has a sharply defined freshness, thanks to the seafood and

the lemon juice and vinegar. It is the lemony character of this wine

that goes so beautifully with it. Then there are the pickled shallot

's and crunchy salad that you need a wine that is so gleaming and this

one is a dazzling. Finally, the scallops require a richness of

texture and this wine has a gloriously glossy finish. Here is to

your outstanding oyster salad. Cheers!

This is delicious. It goes so well with the dish. I want to drink lots

of this after the show. What do you think? It is all great. I am not big

on white wine, but this goes well with it. It is this the and light.

It is perfect. The flavours are great, but you have got the textures

as well. This has got a slight taste of apple which goes with it. Do you

want to come back? Absolutely. Now let's get a taste

of Britain from Brian Turner They're in Henley on Thames

today and Brian has his Today, the town's world famous

Regatta has become one of the highlights of both the summer

sporting calendar, when champion rowers are in training

they need 6,000 calories a day. So what are you going

to come up with? That little girl does not

need 6,000 calories! Anyway, what I'm going to cook

is this, actually equally world-famous, Aylesbury duck,

with a five spice marinade on top, And please, whoever you are,

you included, don't I've got the fire on here,

let me put that on. So, it's such a big duck, is this,

and the legs don't cook If you slow cook them, they're

fantastic and in lots of duck fat, So just cut around the fat,

break the backbone and then with a swift chop with

a knife, there it is. Keep that, it makes great stock,

lots of fat in there. Don't throw anything

away, we use everything. OK, right, see how we go

in here now, look. That's not a problem right

now, it'll look good. So what I'm going to do now,

very carefully, is just prick all the skin so that we get

some of that fat out. And what I decided to do

to make it different, So you brush it well here,

and we'll brush it halfway And what we don't want

the thing to do is to taste of Chinese five spice,

we want there to be And now I'm going to take my turnips

and I'm going to throw them They'll cook in the duck fat,

you're quite right. So you're going to cook this

at around 200, 210 degrees and it'll probably take about 15,

20 minutes to cook. As high as you can and,

and when you cook it in a conventional oven,

210, 220 and you want Right, so they've been cooking

for about 15, 20 minutes, I'm also going to serve

olives as well as turnips. OK, that's coming on nicely,

it's looking good. Never mind "Yuck, I don't

like olives," as people will say, but they actually are lovely

for the flavour of the sauce. We'll give it one more brushing

and glazing there. It'll cook probably

for another five, ten minutes. Right, so, I'm going to serve a bit

of green salad with this. So we're going to make

a bit of dressing. We've got mustard,

grain mustard, some Salt and pepper, that'll make

a lovely dressing, will that. Do you know, it's at moments

like this when I realise Right, so, I'm going

to take this out. So I'm going to take, now,

the ducks out, and let them sit Take the olives

and the turnips out. Just put them to one side

for a little minute. And then into this here, I'm

going to put some chopped shallots. Take it off the heat

so it doesn't flare up. So I'm going to reduce that down

there with a bit of stock. I want to take my little gem

lettuces and my watercress, This cooking outside

lark is all right. It's a bit difficult,

but actually suddenly I'm starting to feel this

is going to work, is this. And it really has to do,

otherwise I'm in big trouble, cos some of those lads and lasses

look...they're smiling now! They're smiling now,

but I think they'll turn if they don't get

anything decent to eat. So that's coming up to the boil now,

we want that to reduce. So we've got a mountain of salad

here, fresh, green salad there. I'm just going to put those into

the dressing. Right, have a quick look

at the sauce here. I'm going to put just a wee bit more

chicken stock in there. So I'm going to put now my olives

and turnips, which have actually So we're going to taste

the seasoning now cos olives, as you know,

are a little bit salty. I bet you've never

tasted anything like I'm going to put a bit

of butter in there. I thought you were using

them as decoration. That bit of butter gives

it that lovely shine. The stuff you didn't

drink, we've used. And then, I'm going to take

the breast off now. Down the bone, through the side

here and then just... so I don't want this too pink,

but on the other hand, And I think it's really

nice if we cut this now, You've got Richard's wonderful roast

Aylesbury duck with a five spice marinade on top,

and a green salad. Ladies and gentlemen,

there you have it. Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Matthew will eat It is Debbie from Oxford, what is

your question? I have got a glut of broad beans and I've frozen a load

and I have used them for salad, anything else I can do with them?

They make a lovely dip. If you have a kitchen processor, you can put it

in, you can put some Parmesan, that would be delicious, or feta. If you

don't have the processor, chop your little heart out or use a masher. A

bit of olive oil and lemon juice. That sounds nice. Having a barbecue

this afternoon. You should invite Matthew, he loves the barbecue! Do

you want him to have heaven or hell? Heaven. OK. I will come to your

barbecue extra measure my Matthew, you have some tweets?

Scott Green grass says... I like your glasses. Please could you give

me your best squid recipes? What do the Japanese do with that?! Soy

sauce, wasabi, all you need! You can freeze it. You clean it, freeze it,

then you do fine slices, olive oil, lemon juice with basil, delicious.

Another tweets? Derek, is there anything else you can make with

Irish way to putting other than breakfast? I don't know where he is

from. White pudding is made with pork, it is a good replacement in a

stuffing for Christmas Day, or for Sunday roast, stuffing with

breadcrumbs, a little bit of onion and raisins would be delicious.

Let's get back to the phones, Linda from Lancashire? Good morning. I

have just been to Majorca and I brought back some per Kante chorizo,

and I want to know if there is anything I can do with it? I was in

Majorca last week. Did you meet? Possibly, it is a small island! You

can slice it really thin if it is cured, put it on top of Pollock, cod

or hake and bake it. If it is the softer variety, take off the skin,

mash the inside with butter, stuff a chicken and roasted in the oven. I

am happy with that. I saw you in Majorca and I had a lovely evening,

thank you! This is not true! You should tell others about this!

Heaven or hell, Linda? Hell. We were like a new, Linda!

A caller now from West Yorkshire. My mum hates muscles, do you know how I

can cook them so she would like them? I am nine. Are you a big cook?

Yes. I want to know a way that I can cook mussels so my mum might like

them. I will take that. You need to bring another flavour into it to

introduce the mussels to your money. Maybe pick a vegetable that she

likes, like peas, and make a pea soup. You need to open the shelves

and a warm pan, let them pop open, you pick of the flash and then some

frozen peas from the supermarket would be fine, put it into a blender

with Jews and mussels, puree aids and it will give a delicious secret

flavour, I am sure your mum about won't... Sneak them in, maybe have a

couple on top. She is not allergic? No. There you go, so slip them under

the carpet, as it were! Food heaven or food hell? Heaven. Thank you.

Ready? On that time. -- Muller 's time. Can I have my

photo changed, it is such an old photo. Check that out. Three eggs,

you can use any of this. Season it. The clock is on screen, that is just

for the viewers at home. Are you ready? Go. The pressure!

MUSIC PLAYS GONG. Whenever you are ready. GONG. I will

make you eat that all now! It is not your show yet! Can we turn these

off, it is baking? Ladies first? Yes, please. Some truffle,

lobster... It is kind of grave. Nice, though. Output salt in it, as

you requested. Oh, look at that. LAUGHTER

Does taste ever come into this? Taste comes into this, it is a food

show! Anna, do you think you did well? I think I made a beautifully

caramelised grey omelette. You did, and in 24.86 seconds. We will sort

that out later, we will not get busy. Jun, that was rubbish. It is

not going in. Do you want to know your time? 16.76 seconds, and it

would have gone up there, but it is not. It was rubbish.

It is not seasoned. I have been listening to music like this all

week in Italy... # Angelina...

So will Matthew get food heaven, steak and kidney

Or food hell, tea smoked trout with a spelt salad?

We'll work out the result whilst you get a recipe from James Martin.

'For a boy who grew up on a farm, I can really appreciate having 'such

great, fresh produce right on my doorstep.

'On the farm, one meal was a treat above all others...

But not just any roast, it's my weeping roast lamb

with boulangere potatoes and my gran's mint sauce.

I'm going to do this a weeping-style lamb.

It's a fantastic way of cooking lamb, when you're doing

What you do for this is make incisions all over the lamb.

This is good old Welsh lamb which is from about 100 miles

You want decent slivers of garlic and then you grab a nice little bit

It is actually a classic way of roasting a joint

But the garlic infuses throughout, that's why you want to stick

it inside that cavity, get it right down deep.

As it cooks it basically infuses and almost dissolves to nothing really.

A little drizzle of oil will just help in the cooking process,

first of all, and a good sprinkling of salt over the top.

We're just going to leave that to one side because the actual

potato dish takes the same amount of time as it takes

I'm going to do a real classic for this, it's boulangere potatoes,

that famous potato dish that originates from France.

Stick a layer of onions in, a layer of potatoes.

Every time you do it, a bit of salt, a bit of black pepper...

Continue to build up the potato and onion layers.

Once you've finished your layers, 'pour chicken stock half way up

the dish 'and top it with, what else, but a little butter.'

Now I've set the oven to about 400 degrees Fahrenheit,

that's 200 degrees Centigrade so quite a hot oven because we're

going to cook the potatoes in the bottom shelf.

What you need to do is get a cooling rack, turn it the other way up,

because it's easier to take out of the oven,

..and place that on the cooling rack.

What's going to happen is the juices from the lamb will drip down

That's why you need to put this right over the top of the potatoes,

otherwise you're going to set the fire alarms off in your house.

You sit that meat on there, close the oven door and leave it

To serve with the lamb, I'm making a rich, red wine gravy.

And then you use some good quality stock, chicken stock

or really with lamb, beef stock is really good.

You bring it to the boil and reduce it down by about three quarters.

'While the red wine gravy reduces, 'I can get on chopping the mint

Next add a pinch of caster sugar and salt and, once it's dissolved,

Now all you have to do is throw in your chopped mint and mix.

'By now the lamb should be done and so should the potatoes.

'While they rest, turn your attention back 'to the red wine

gravy.' Now I'm just going to finish off this sauce.

The sauce has been reducing down nicely.

That's really nice but one thing it does need is a little bit of butter.

This is called Monteux beurre, it's to finish a sauce.

This makes the difference between a sauce that you cook

at home and one that you'll find when you go and eat out.

You can still create it at home by adding this little bit of butter.

The secret is the texture needs to be right and you get that

What you end up is this lovely, rich sauce.

Which you can see there almost looks see-through, really.

So often you don't need to season it at all.

All that's left to do is assemble this onto the plate.

Right, it's time to find out whether Matthew is facing food

Your heaven is this steak and kidney which I'll serve with a rich

reduction sauce made with veal jus and balsamic vinegar.

It's served with shoestring fries and spinach.

Or you could be having food hell, trout which I'll smoke using jasmine

to go with a salad of edamame beans, spelt, coriander as well a little

But I will eat it if it is there. What do you think you have got? I

think people would prefer that, but that would be interesting to cook.

It could be either. A bit of sitting on the fence. They have actually

gone for heaven. You went to hell. I love smoked eel.

Do you want to come back? I need some shoestring potatoes. I

need some sauteed spinach. Let's get on with it. Steak and kidney, veal

kidney and veal Philip. Are you a fan of this? I do, I love all food

to be honest. People say what is your favourite thing? My favourite

thing is always what I am eating. Everything I eat I think, I did not

know I wanted that. You are a joyful person, that is what she wants,

somebody who enjoys food. I am not a cook myself, but I am very often

with feeders. As an actor do you spend a lot of time in restaurants?

Being quite grand. No, I do not spend a lot of time in restaurants.

I do not like staying in hotels either. I like staying in big. With

pride and prejudice there is a company of 16 and it starts in

Bromley and Norwich and Cambridge and it will go to Birmingham. It

will go the place. When you are on the road, and you have favourite

places because the audiences are very different? That is true. In

Norwich the theatre has a fantastic restaurants and theatres often do. I

like the whole theatre experience of going to the theatre and having a

meal and drink. It is a great socialising place. But did you know

that with every ?1 that is put into the theatre produces between ?4 50

and ?7 for the local economy? No way. That is a true fact. I like

that. The arts are something that people should be contributing to. I

am going to seal this off and season it nicely and it will go into the

oven for about five minutes. It is quite high, 425. You want a soft

give to the meat and so it is nice and pink in the middle. Do you like

pink meat? Yes, I like pink meat. Look, do you see what I have done?

It is important that you have a huge pan like this. I have taken the fat

out of the middle because it is tough and chewy. Where has my

seasoning on? It is over there. Sabotage. That is childhood,

kidneys. It used to be really cheap. And liver was really cheap. And

doesn't like it. I love liver. We do a pathway that goes with the wind,

so we do. I am going to saute this in a bit of butter. When it is

foaming we will add the kidneys. One minute on one side and then turn

them over. When you are on the road, is it quite hard work? It is long

hours and it is quite tiring, but it isn't even real work. Do you not see

it as work? It is because you enjoy it, you are doing something that

does not feel like a job. Like in your job. No, it does feel like a

job. You are backstage and there is the front of house and the audience

never knows what is going on backstage. There is no panic in my

place, smooth sailing. Does it make a difference the character you are

playing? Your character is quite jovial. I can imagine you as Mr

Bennett, I think you would be fantastic. If you are playing a

serial killer over and over again. Again you really sued that. Does

that get to you? It is only pretend. -- you really sued that. I did play

an evil character in waiting for Godot, and they said I brought it

home with me. But I like playing evil people. When I played a serial

killer I have never laughed so much in my life. I was working with a

colleague and we were not allowed to sit together. I am very

professional. Some people are very badly behaved. I am looking forward

to pride and prejudice because I like big companies and I like the

company of actors. I always swear I would not go on the road again, but

I do it every year. You miss it? Well, I have a sofa and it gets very

resentful. But right in the middle of the tour I will be doing

pantomime in Wimbledon. What is it about pantomime and actors? A lot of

serious actors do it. It is very specifically English. It is a craft

that you have to learn. In Wimbledon they have big American-style. When I

was there last, Linda Gray from Dallas came to do it. She had never

seen pantomime before and did not know what the hell was going on. She

was the sweetest woman. The whole pantomime was based around Dallas.

Who are you playing? I am playing Sarah Teather cook funny enough. I

normally play sisters with my son, but he is going to Richmond and I am

going to Wimbledon. Your son is an actor. Was it a difficult thing to

encourage him to get into? It was in the way. He does very well, he does

a lot of theatre work. But when he was having a hard time I knew I

should say to him, it is too difficult, it is too hard, give it

up and get a proper job and every time I came to say that what came

out was, you are marvellous, you must never give it up. Really? I

think everybody should get an Equity card at birth. Playing in the

dressing up box is the best thing ever, aside from cooking, obviously.

Or eating actually. It is actors and free food. I love free food. It is

just weird. The last show I did, I have just done Richard play on

Broadway and I had to eat a free cheese sandwich halfway through. You

have no idea. Lovely. It is very close to steak and kidney pie. Are

those chips? No. The real Philip is out and we need to let that rest for

about 5-10 minutes, but we have got 30 seconds. There is a bit of thyme,

garlic and butter and some Madeira wine which gives it an nice delays.

Let's get it on a plate. And spinach. You like that? I am a big

fan of spinach. Anna, do me a favour and start slicing it. We need some

wine. Ollie has chosen els chaparral and old vine Garnacha. ?7 99 from

Majestic. How is it going? Are we nearly there? Let's put it on. A

little bit of sauce. Tried that. I will open the wine. OK, Matthew,

tucked in, you have to literally five seconds. Use your hands, man.

It is nice already just looking at it.

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

Thank you Jun Tanaka, Anna Haugh and Matthew Kelly.

Cheers to Olly Smith for the great wine choices!

All the recipes from the show are on our website.