30/11/2013 Saturday Kitchen

Good morning. We've got an international line up of gastronomic

superstars for you today. This is a 'proper' Saturday Kitchen Live!

Welcome to the show. With me in the studio today are two great chefs.

First, the man who's made his humble British pub, the Hand and Flowers in

Marlow something the whole world's talking about, all thanks to the

small matter of it's two Michelin stars. It's the proper lush, Tom

Kerridge. Next to him is the French chef at the helm of the

award-winning restaurant The Vineyard at Stockcross not far from

Tom in Newbury. It's the equally fabulous Frenchman, Daniel Galmiche.

Good morning to you both. Tom, what are you making for us? I am serving

up a venison steaks with red cabbage and potato pancakes.

Never had the T bone of venison. Unusual? Yes but delicious.

You doing that with, not cooked cabbage but? A wilted cabbage.

Sounds good, Daniel, follow that. I am doing pan fried calves liver

with honey, capers and wilted spinach with lemon zest confit. Very

French. It is, a little underused.

Also with the crepenette? Not so much used.

There you go. So two tasty dishes to look forward

to. And we've got our line-up of fantastic foodie films from the BBC

archive too. There's Great British Menu, Simon Hopkinson and of course,

Rick Stein. Now, this is probably the most famous male ballet dancer

of his generation. His journey from the back streets of Cuba to the

Royal Opera House is something out of a fairytale. Please, welcome the

brilliant, Carlos Acosta! Good to have you on the show, Carlos. How do

the dishes sound to you? Are you allowed to eat that kind of thing?

Yes, of course! It is all about the balance but I like my food very

much. You were one of 11 kids? That's

right. Well the thing about growing up in Cuba, it was very hard to

actually be choosy about food. You sort of... You get what you are

given? ! That is right. It means that I am able to eat anything. When

you ask me about my health. I was not able to select much.

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

food heaven or food hell for Carlos. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? I like mackerel very much.

What about the dreaded food hell? Sausages.

Sausages? Do you though where Tom comes from? ! So it's either

mackerel or sausages for Carlos. For his food heaven I'm got something a

little different in mind, it's a mackerel, scallop and salmon pie.

The mackerel is boned then stuffed with a light salmon mousse and

topped with scallops. It's wrapped in puff pastry and gently baked. I'm

going to serve it simply with a green salad on the side. Or Carlos

could be having his food hell, sausages. I'll pan roast a whole

Cumberland sausage then make a traditional sauce with orange juice,

lemon juice, mustard and port. Then serve the whole thing with a pile of

creamy mash potato. Well you'll have to wait until the end of the show to

find out which one he gets. If you'd like the chance to ask a question on

the show then call: A few of you will be able to put a question to

us, live, a little later on. And if I do get to speak to you I'll also

be asking if you want Carlos to face either food heaven or food hell. So

start thinking. Right, let's cook and waiting at the hobs is the man

at the front of our Great British pub revival. It's Tom Kerridge.

Welcome back, Tom. I thought you were going to do a

little dance towards us! Maybe later on! So, what are you cooking for us

today, then? I am haking a venison steak. It has the T bone, we are

cooking that with a little bit of butter, serving it with red cabbage.

And some potato pancakes. You wanted me to do that. So I will

get this on. You get on with that. OK.

So, this T bone that you have. Is that something on the menu at the

Hand in Flowers? It is not but it is something that I love. It is very

seasonal. So, I am starting the pancakes, we

have the flour, the eggs and the milk to combine. What are you doing?

I'm making the sauce. I have a little bit of red wine vinegar and a

little bit of redcurrant jelly. Into that I am putting a few cloves.

Now cloves are lovely. They have that real powerful wintry kick it is

like mulled wine. Like a mulled wine sauce that we are making.

The secret is not to use too much? If you do use too much it overpowers

it. It is too strong. So, with the steaks a nice bit of salt and

pepper. The good thing about venison you want to serve it nice and pink.

In the pan I have some oil and butter. The butter is just going to

the nut brown stage. I put the venison steaks in and we cook them

fairly slowly on a relatively gentle heat. Just keeping an eye on the

butter, so that it doesn't burn too much. I'm all over it, chef.

I can see you concentrating a little more. I know your wife is watching,

isn't she? Of course my wife is watching. She is a massive Carlos

fan. It is nothing to do with the fan. She is a huge Carlos fan. She

has been to see him a number of times to dance, then she comes home

to me, unfortunately. Bless her heart! So, tell us about the red

cabbage, then? So the red cabbage. Slice it very thinly. See, red

cabbage, I'm always disappointed when I have it. People massively

overcook it, they make it really sweet. It is all, I like it like a

coleslaw almost. So a warm style red cabbage coleslaw is probably the

best way to describe it. I put the cabbage in the bowl. In this bowl I

am just going to cure it with Demerara sugar. You are keeping the

crunch of the cabbage. That's exactly it. So a little bit of

Demerara sugar. A little bit of Maldon salt, so you are curing it

like a smoked mon. So into that, as it is red cabbage, it goes so well

with it, and with the venison, a few juniper seeds. Crush them with the

back of the knife and give them a quick chop and they go in. Give it a

good mix and the salt and the sugar starts to draw all of the waters

from the cabbage. It wilt it is down without cooking

it almost. Stick it in the fridge. I have some that I did earlier.

How long is that in there for? A couple of hours.

There is the bowl, you can see... There is a load of water has come

from the cabbage. It is lovely pt. It is really nice to see you using

clove, Tom. It really suits the dish and not so many people use it.

Yes, you just have to be careful how much you use. They are powerful. Now

the steaks have a lovely colour. We are trying to cook it through in the

pan as much as possible. While they are cooking away if you

would like to put questions to either Tom or Daniel, call on this

number: What's next, then? I have the

reduction of red wine. Into that goes a little bit of beef stock and

bring that down as well. You can make venison stock if you like.

It has the mulled wine flavour that we are looking for. You have the

pancakes going? Yes, now, potato pancakes here, it is a good way of

using the left over mashed potatoes. Keep the skins. Take out the

Midlands and you can use them for the pancakes.

You have had changes in the restaurant at the Hand and Flowers?

Yes, a new bar built. There is space for people to come in and sit down

before or after the meal. Is that part of the extension? It

is. It is an extension that is beautiful. It looks like it has been

there all along. Beautifully designed by the brains of my

organisation, which is my wife, clearly. So she's designed the

beautiful bar area. It feels like the pub has been there all the time.

It is stunning. It allows people to have a pint and allows the Hand and

flowers to operate much more like a pub rather than a restaurant. That

is the most important thing for me. Why do I know this? I have his old

bar with the dust that arrived at my house.

We were having dinner, I asked him about the old bar. You were going to

throw it away? We were going to put it in a skip.

What I have now is half a brewery. I have everything! I have the sink,

the drain, all in bits. I only wanted the bar top! It is a

two-Michelin starred bar top. Maybe you had a glass of red wine,

you said you wanted the bar. So I said send it all to James

Martin's house! I have no idea where it will all go! No more space for

the car, James! So, it has been a very busy year for you, your book

has been voted or is in the running for cook book of the year? Yes, it

has been nominated for the Specsavers Cookery Book of the Year.

It is amazing. From going 25 years of leaving schools, my GCSEs were

never nominated. That is for certain! No but now we are nearly

there with the cabbage. We have that done.

Now the steak. We have to leave it to rest, ideally for ten minutes.

How long do we have? 30 seconds. Ideally for 30 seconds! It is TV!

The red cabbage has been drained, and warmed through the pan it is not

hot, just warm. It is like a warm wilted cured red cabbage coleslaw.

And you have so busy in the restaurant, people want to see you

live, as well as today you are also appearing on the Good Food Show

tomorrow? Yes. A rare occurrence.

Yes. You showed me a picture of you on

the show yesterday. How many people were there? 3,200 people! I am

looking forward to that very much. I will sleep well tonight. These

pancakes look lovely. Did you make them? Yes! I inspired myself! So,

one of the venison steaks that have been resting for ten minutes. On top

of that we are going to give a little drizzle of the sauce that has

reduced down. It has the clove, the wine and the stock, giving it a

lovely wintry feel to the sauce. And a little sauce for the potato

pancakes, this is like a blini sauce. Brilliant.

That's what it is. It looks good.

You have to dive into this one, Carlos. I don't know where you begin

with this, but the idea is that the fillet is this part there.

That is the thing about the T bone, you get the best of all sides of

meat. It is the best of both worlds.

And pan frying it, if it were any thicker, stick it in the oven? Yes.

But as a rare piece of game. The meat is wonderful. Very tender.

Really, really great. He is pretty good that fella. We

need wine to go with this. We sent our wine expert Susie Barrie to the

West Midlands this week. What has she chosen to go with Tom's tasty

venison. Advent is almost here. Where better

to come than Birmingham. There is a smell of old spice in the air. Which

reminds me, it is time to find some wines for this morning's recipes!

Tom's venison dish is absolutely packed with flavour. It needs a

bold, wintry wine to drink with it. If you are on a budget, this Rioja

is a great-value option. It works so well with the clove sauce, but we

need something a little more ripe and richer. So I am staying in Spain

but choosing a wine from a tiny region in the north-east. It is the

Taste the Difference Priorat 2009, it has exactly the weight and the

texture that I'm looking for. Prirat is a from a rugged region in the

hills close to bars. It is known for producing velvety wines. They are

the kind of wines that work well with rich meat dishes like Tom's.

Mm! That is so intense and creamy. Full of wild fruits. It is that

ripe, dark fruit that works so well with that meaty venison and the red

cabbage. This wine has been aged in oak. So it has a creamy texture that

compliments the creme fraiche and the ous pancakes. On the finish is a

hint of spice to tie in the clove-scented sauce. Tom, it is a

sensational dish. It needs a seriously lush wine, like this, to

drink with it! Well, it is certainly going down well in terms of the

food, what do you think of the wine? It is lovely. Spicy, rich. It goes

well with the cabbage. Great. A great choice for that.

Superb. And the cabbage.

I love it like this. There is life in the cabbage.

"Life in the cabbage"! That is great.

Happy with that? Very happy. Coming up, Daniel has a great recipe

using a very underused ingredient, liver.

What are you doing with it? I am making a pan fried calves liver with

honey, capers and wilted spinach with lemon zest confit. A great

accent for a guy from Watford. He is convincing loads of people so far!

It take as lot of work! And you can call us on this number if you would

like to ask a question: Now, it is time to meet another one of Rick

Stein's food heroes. It is not a person but a pudding. It

single-handedly saved a village shop. Have a look at this.

Apart from overcooked steaks, one thing has been consistent in my

journey around these islands, that is the popularity of sticky toffee

pudding. I think it originally came from the Sharrow Bay Hotel in the

Lake District, but now a local village shop is turning out ings,

good as I can make myself. I know that Robbie Burns called haggis, the

chief taken of the pudding race, but he would have to think again.

We have had sticky toffee pudding on the restaurant menu for 15 years.

Over that time, I have noticed how immensely popular it has become. If

you put it on the menu half of the people order it. They may say they

will stick with a coffee, then they see it, and say they will have it.

Sticky toffee pudding, here in the village of Cartmel is the food hero.

It actually saved the village shop. Now, Jean Johns makes the puddings

at her house, but this is where they made them for years. For the sauce

they use the local cream. Jean is pouring it into melted butter and

adding the brown sugar. We would make it just for the shop.

People would come on holiday and for the day out, buy one, take it home

and ring up to ask where could they get it? We thought in the winter

time, when it is quiet or was for us, we would make the puddings and

bring in a bit of money. So we did that on a small scale, but it got

bigger and it has gone on from there.

I have to say, we are selling your sticky toffee pudding in our Delhi.

I have heard it is on sale in America too.

Oh, yes. My son make it is in America. He has formed English

Pudding Company. The Americans really love it.

Once they have tasted it, they are hooked.

For the pudding she creams sugar and butter together in a large mixer and

adds vanilla extract and local eggs, free range, of course! Look at the

yolks! She tries to bias much as she can, locally. The eggs coming from a

farm down the road. The dates are added and they are the most

important ingredient. In Australia they call it sticky date pudding. In

the mixer there is self-raising flour added to the cream, butter and

sugar and finally bicarbonate of soda to make it light.

Americans think that a pudding is like a jelly. We think of it as a

dessert. So it is a bit awkward trying to get them to know what it

is. Once they know what it is, they love it.

What do they say? "Oh, my God! " Now Jean adds the date mix, which is

light and foamy to the rest. That's it. Sadly, most of us don't have

time to make puddings like this anymore. Or other ones like Sussex

Pond or Summer. All of the great British puddings for which we are so

famous so. Thank goodness for Jean. And what I can say, according to the

film crew, one is not enough! So if it were not for the sticky toffee

pudding, this shop would not exist, indeed it could have been a private

house now? I would imagine it would have been. The sticky toffee pudding

saved this village shop. Saved by the sticky toffee pudding.

Yes. Well I must say over the years I

have fallen out of love with pizzas what with all of the fillings that

you now get in them like sweetcorn and pineapple and all of that. I

thought that they are missing the point. A few years ago we were

filming in Naples and went for a simple pizza down a back street with

rough red wine. It was a pizza Margarita. My affection was

rekindled. I need to make a tomato sauce. First olive oil and finally

chopped garlic to sweat it off in the oil. Then peeled and chopped

tomatoes. It is very important to make a good tomato sauce.

Salt and freshly ground black pepper. Then a slug of wine. Now I

let that reduce very gently. Just to the end I throw in chopped or ow.

That is just about there. -- oregano.

Now I am trying to simulate the cooking of a pizza oven, obviously

you can't quite get it but you need a good base heat. As soon as the

dough heats it, it bubbles up. The dough is flour, salt, yeast water,

and little bit of olive oil. I am going to roll this out to about 12

inches. There is controversy over pizza over whether to use plain or

strong flour. I think you get a more crispy crust with strong flour. So

it is strong flour. Nearly there now.

There we go. Now, then, this is my version of a paddle to throw the

pizza into the oven. I'm putting polenta on the top of the paddle.

That is like a ball bearings so the pizza slides off it easily and

straight into the oven. So there we go. Very much that out a little. Now

the tomato sauce goes on it. You only need it thinly. It is all about

the balance. Not too much sauce, not too much mozzarella. Everything thin

and elegant, I suppose. The mozzarella, some argue to use

ordinary mozzarella but I love the buffalo mozzarella. Now for the

difficult bit, will the pizza slide off, or will it stick? I didn't

expect that to work! I'm a man of simple tastes. That's why I like

pizza Margarita. When you go into a paysa place and you are confronted

with different combinations, I think to go for the simple stuff, it will

taste better too! Look at that, no sweetcorn and no pine ! Lovely.

-- pineapple. Who would have thought that the pizza made to show off the

colours of the Italian flag could have taken over the whole world!

Last Sunday was stir up Sunday, of course, when we are traditionally

meant to start making your Christmas cake. We've had loads of letters

over the last few weeks though asking for different ways to

decorate your Christmas cakes. So today, I thought I would do my

masterclass on some different things you can do to make your cake stand

out. Now This is a cake with a lot of fresh fruit in it.

Firstly we are making a caramel. We start off with the caster sugar.

You can use gran lated sugar. Don't worry, Carlos, you don't have to eat

all of this! Before you start disappearing from the studio.

Over there, we have here, it is starting to dissolve. This is what

happens. We leave it on the stove on a high heat. It becomes this. As the

sugar heats up, it changes colour and creates the caramel. Keep it on

the heat. The secret is not to overcook it now. If it goes too

dark, it is too bitter. At this stage, you have tray of water handy.

And then we take the sugar when it is ready and with the sugar is

dissolved. Ensure that all of the sugar is dissolved as it

recrystallises back. Now into cold water, so it stops the pan from

cooking anymore. Then get a nonstick tray with a nonstick mat and take

each one of the fruits. The satsumas, the apricots and dip them

in. Roll them around the sugar. So they

are like little toffee apples. And keep dipping them in.

Be careful, it is extremely hot the caramel. You get a great effect with

it, and a wonderful taste. So really, I don't know where to

start when talking to you! I have read about your career. A

fascinating career. One of 11 children brought up in Cuba. What

was that like for you as a child? It was great. Growing up in the area of

Cuba it was great. We had a sense of community. Everybody was helpful.

You don't have the view that if you don't have enough food to eat, you

go and knock at somebody's door, they give you an egg. You repay it

when you have it. You have a sense of community which is wonderful.

It seems a fascinating place, even still. To go and visit there? It is

beautiful, the scenery? I think it is wonderful. I think it is great.

You are probably a fan of Cuban music.

And it is also very, very talented an area for artists. It is almost a

factory for arts. It keeps coming back. It is the range from music, to

dance, to painting. And you mentioned family community.

It was your father, really, that, did he push you into ballet? He was

the focus behind you to drive you forward in the early years? He

forced me! I didn't want to dance. I wanted to become a footballer.

That is what I always wanted to do or a baseball player, but not

ballet. We knew nothing about ballet.

So your family did not do it? No, no artists in my family. I was there

almost like an accident. It was not my chosen career.

How did he choose it for you? I used to break dance at that time.

In the 80s... I did as well! We have similar backgrounds! Kerridge be

quiet, or you will be getting your bar back! My father thought, that I

looked to dance so, I should do ballet. And the ballet school in

Cuba it was free. The means there were that you could have free meals.

So that was a plus for us. In the end he decided that I would be

better off with the ballet. Although he did not know what it was. Nobody

knew what it was, but he thought it was a good thing. The rest is

history. But it is fair to say you are

probably the greatest male ballet dancer of a generation, is that

correct? Well... You are! Well, that is not for me to say.

Looking at what you have been doing recently, the opera House doing bits

and pieces, Romo and Juliet. People have seen you doing that. Out of all

of the parts you play, which is the toughest? They are all tough.

Spartacus is tough. It is like running a marathon in terms of

dance. The acts are excessively long. By the time you have finished

the last act it is almost midnight and you are still doing the jumps.

The body shuts down. It does not want to do this at that time of

night. It was tough, but equally there are other parts. Even Don

Quixote, it was punishing. You are still doing it massively but

now you are even acting. Tell us about that? I get approached by the

producer to act in the film that is out now in the Cine World chain of

cinemas across the country. This is The Day of the Flowers? Yes.

I am playing a tourist guide to help two sisters going to Cuba, to take

them around. We do a little bit of dancing, but it is great. It is

beautifully shot. It is the second British film shot in Cuba you know.

We mentioned Cuba. That must help so much in terms of locations. You have

seen the film. It is phenomenal where you shoot the locations? It is

great, but Cuba has been somewhat isolated.

So whenever you go to shoot something with a Cuban scene, you

used to have to go to Puerto Rico, or Mexico. So the important thing

now about the film is that it was shot there, in Cuba. You can see the

landscape, the sea, the sun. It is wonderful.

If that was not enough, writing is a huge influence in your life. We have

seen you have had out your autograph. And now a novel that you

are bringing out where do you get the time? Between the Swan Lake and

Sleeping Beauty, the classical ballets, you have an hour, here or

there. We have an hour but we go to the

pub! In your spare hour you go to the pub! I get it! But for me it was

an alternative to the dancing career. I felt like at some point I

had danced all of the classical roles and I was Peting myself

constantly. It was a different challenge. As a challenge I wanted

to write this novel. It took me three or four years. It was more of

an escape. Between calls, we go down, I open up the computer and I

am gone into this landscape, whatever, the imaginary world that I

created. And the novel is based in Cuba as

well? Yes but it is almost like an epic journey from the 18 hundreds

from the War of the Independence with the Spanish all the way through

the history to the so-called period in 1995 when Cuba disconnected from

Russia and became alone completely and tried to survive in that way.

There were about 20 hours of power cuts. It was a very, very tough,

that recent history, but I passed through the era of the American

intervention through the early 1900s through the Mafia, when people were

going around Cuba, trying to turn Cuba into the Monte Carlo of

America. With the gambling, the prostitution, so it is interesting.

It is not a political essay but it is going through all of that

history. I give something to the elements as to what went on during

those times. And all the while you are doing

that, you are appearing on famous stages all over the world. And the

Royal Albert Hall next year? Yes, that is Romo and Juliet. It is

everywhere. Right now, I have one more Romo and

Juliet in the Royal Opera House next Saturday.

Well, no doubt all of the tickets will have sold out, but, that is all

I will give you. I know cakes with your idea of hell but there is a

little bit of fruit as well. There is a decorated fruitcake, nice and

simple, don't eat the twigs! If there is a skill you would like me

to demonstrate, go to the website: Right what is Carlos facing at the

end of the show it could be salmon, scallop and mackerel pie with green

salad and honey dressing. Or Cumberland sausage, Cumberland sauce

and mash. Tom is laughing as he made the

mashed potato. Some of you get to decide Carlos' feat but you have to

wait until the end of the show to see the final result.

Finally it is time to see the end of the Great British Menu Comic Relief

banquet. It is banquet day. In under -- over

eight hours, the guests are arriving at the Royal Albert Hall. There is

lots to do. The banqueting area to be set up. The temporary serving

kitchen to be set out. And there is still the issue of the broken lift!

Is the lift working yet? I saw them fixing it last night, but I don't

know if it is finished. Chef, just to let you know, there is

an update from the lift engineers about the lift.

And... It is fixed! CHEERING AND APPLAUSE! But there is

bad news for Aiden and his frozen red noses.

There is always something. The temperature on the blast chiller is

different. It not cold enough. It has created holes in the noses. I

will probably have to do another 40 balloons.

Sorry? ! 40 balloons. Richard and Daniel have word that

the balloon experts have arrived and are not only willing to Politics

Show up the balloons but help put them up too.

Thank you very much for helping out. It is quite emotional, I will be

honest with the time, we would not have gottown done. Show us where to

go and we will get started for you. This is the area. The only solution

that I have is if we have the poles to hang them on? That will work. We

can suspend the balloons. There is a good effect when they burst to drop

down. We have a lot to do. I'm sure you do

as well. Thank you very much. Goodbye.

Mike and Car o, l have to blow up 600 balloons and squeeze them into

six larger balloons with edible glitter and pineapple essence. All

before the guests arrive in a few hours. Aiden has re-made the

passionfruit red noses and is under pressure to prepare 300 giant

prawns. With the guests arrival imminent, it is hands on deck to get

the banqueting area ready and the balloons ready, but a drinks

reception room has been set up to keep the guests entertained.

First to arrive it is the co founder of the very first Red Nose Day.

Richard Curtis and his partner, Emma eud.

I am thrilled to be having a dinner with the people who work onlying the

Comic Relief projects. In the nick of time, the banqueting

area is finished. Complete with suspended balloons.

It is looking fantastic. It bring as lump to my throat now.

This is it. Kick-starting the momentous occasion

is Tom. As Richard Curtis takes to the

stage. Ladies and gentlemen, over 40

countries of South Africa we have worked with. In every county also of

the UK. It is amazing for us to be here with

people who work on projects 365 days a year and setting an example of

passion and dedication to us. I'd like to say it is great to see

the entertainers, it is lovely to have you here tonight. Have a

wonderful meal, thank you. Tom must get his complicated chicken

starter out hot, 16 plates at a time. They start with the bowls.

Adding the langoustine tails. Truffled chicken breast, diced

celery... It looks amazing. Confit chicken leg and powdered

langoustine oil. Service, pick up. Hello? ! Go! Come

back! Not forgetting the crucial sorrel leaf garnish. Then the

langoustine eggshells go into the nest.

And the tea pots are filmed with chicken consomme. It completes the

dish. LAUGHTER

Right let's go with the next one. I love that Wow, it is gorgeous.

For Tom, the pressure is not off. He must get all 80 plates... Out

perfectly. It is fabulous! That was the last

one. Beautiful. Hmm! I'm hoping that is

just the start of the rest of the night.

Aiden's moment has arrived. The curtain is about to go up on his

culinary joke, the Prawn Cocktail. He starts his dishes with the

lobster powder. Followed by dots of passionfruit

gel. Michael and Tom build a layer of golden beetroot. Aiden is keeping

the chefs focussed. We have to sit it on the prawns.

With only a two-minute window to serve the noses. There is no room

for error. Start on the mint leaves. Five per

bowl. Finally, the passionfruit noses are

brought up from the freezer in the kitchen. In the banqueting Hall, the

diners are waiting for the next treechlt

This is it, the fish course. Let's go! We need the first lot of waiters

to come in. On go the passionfruit spheres.

There is a two-minute countdown before the red noses melt-down.

Oh! Surprise, surprise! Putting his service behind him, Aiden finds his

fiance, Sarah in the gallery. You can see how the rest of the

courses went down in about 20 minutes or so.

Still to come this morning on Saturday Kitchen Live, Simon

Hopkinson has more hearty home cooking for us. Today he's making a

warming potato soup before turning some left over lamb into a tasty

supper with homemade mayo. Now with Carlos in the studio I shall be

looking for some EGG-stras special qualities from Tom and Daniel in

today's omelette challenge! I shall be judging them on their PAS DE

D'OUEFS, their ARAB-EGGS-K and whether they can do the splits.

There's no pun there I just want to see them try! And will Carlos be

facing food heaven, mackerel, salmon and scallop pie? Or his food hell, a

whole Cumberland sausage ring with mash potato? You'll have to wait

until the end of the show to find out which one he gets. Right let's

get cooking again and up next is the fantastic French man, Daniel

Galmiche. So what are you making for us today? Calves liver, which is a

little underused and I think it is delicious.

I have this skin here, it has been in water and washed well.

That is the key? Yes. So I will blanch this belly skin. It

will give a lovely hint of flavour. So, calves liver. People are often

put off by the skin? Absolutely but they should not be. It is nice as

well. It helps to keep the moisture in.

It dissolves down too? It does. And it looks like a net. People use

it a lot in France. That is what it looks like.

We have lemon in here. You want me to confit it? Yes it is

to be served with the spinach to give acidity and a nice touch to it.

I will get the bay leaf out for you. Carlos is looking nervous! He just

asked about the skin, what is that? ! I will let you explain! Daniel,

you have been as busy as Tom with the Vineyard? It is a very big

hotel? It is a big hotel. The concept which is wine and food

matching all the time is working well. It is very interesting. It

seems that people are going much more towards wine by the glass with

the food now. The fact that we have the huge cellar and selling iconic

wine, it is unusual. I always think it looks stunning. I

think we have only used the skin like that once before. We did cut

let's of lamb. And we used that to help to seal in the stuffing. Do you

use much of this, Tom? I use loads of it. It is great for keeping

things in shape and we make faggots with it. With a little duck out.

With a main course, wrapped in the skin it is really old-school, but

the flavour, it is really versatile. Yes, you are right it is old school.

It helps to keep the shape and also the moisture and a delicate flavour

is added to it. I don't know if Carlos is convinced.

We are trying to sell it. So, that is in the pan.

So the secret is also when you are using it not to have it too hot or

it will split? Yes, it does. So, you are bringing it up to the

temperature? That's correct. I am going to confit the lemon. You

want a little bit of water. You want to blanch it first? Yes, just in

case it is too hard. You are not quite caramelising, you

want to keep a little bit of the crunch of the zest, the lemon rind.

After that, the wilted spinach. Like Tom, you have a book out but

not until March? May, actually. It will be the second one.

We have done another book. It is a collaboration with Mr Roux. It is

for Cancer Research UK. It is called Recipe for Life. It helps to tell

people how to eat during and after cancer. Always with fresh produce

with a balanced diet. I am very proud to be involved with that.

And Roux Senior is fronting it with you and another nine as well? That

is right. Now let's turn this over and then

straight into the oven, is that because it is slightly thicker?

Exactly. So, a couple of minutes in the oven.

Do you bring this down to a stock syrup? A little bit, yes, but

keeping it light. I don't want to too sugary.

And the book of your own, is it a traditional French brasserie type of

food? This is more modern. It is a look through the French

Revolution to the French cooking of now.

What do the French think of British cooking? It is a good question.

It used to be beef and Yorkshire pudding but what about now? In the

past, as a young apprentice, everybody saw that no cooking was

going on in the UK. There was no produce. Now I have been here for a

long time. There is always great produce now. I buy 80% of it from

Britain. So some of the chefs do still think like that, I have to

tell them to come over here and look at it.

I realise, earlier, there is great produce leer but I have started to

see French guys buying produce from Great Britain. The produce here is

fabulous. It is not just the produce but the

accumulation of chefs, pushing the whole food movement forward here?

There are phenomenal cooks in this country. Great solid chefs cooking

in pubs. People like and drew Pern, and Stephen Harris. And then people

like Sat Bains and Simon roguan. Pushing the boundaries of

world-class cuisine. And what I like, Tom, on the variety

of restaurants, it is amazing. I love coming to London. There is

always a new restaurant, always something different. The food scene

is tremendous. I have seen the evolution. I have been here for a

long time it is superb. OK. What are you doing now? The

wilted spinach. Almost in a dry pan. You don't want a lot of fat or

butter. I will do the butter with the liver.

Is liver as popular on your restaurant menu? I don't put it on

the menu often. Maybe it is time for a rejuvenation of liver. I have not

seen calves liver for a while. Pates seem to sell? We use it as a

seasoning, so alongside a dish, but never as the main component.

It is underrated. It is really good for you.

So we have the lemon there. I think that this is about there

now. This has been a couple of minutes in

the oven. Looks good.

We shall take it out and leave it to rest.

I will drain this off for you. You are making a sauce in there.

I'm going to add a little bit of honey in it. It gives such a

difference. A little bit of butter and honey. It goes well with the

liver and spinach. So getting this butternut brown? Slightly. I don't

want it to burn. It not so good when it is too dark. It loses the

flavour. So in the spinach is a little bit of

garlic, a few of the lemon riendz. -- rinds. I'm ready with the sauce

when you are, chef. Happy with that? Yes.

It is like a classic French brasserie dish.

It is. It is warm, interesting. Happy with that? So tell us the name

of the dish? Yes, it is pan fried calves liver with honey, capers and

wilted spinach with lemon zest confit. Easy as that, voila! We get

to try this. Will we convince Carlos? What are you like with

liver? Ah... I know that Tom will dive into it.

Tell us what you think. I think it was the crepenette? I

think, yeah, what is that there? When you eat it, it is very

delicate. It looks like a classic French

brasserie dish. This is the sort of food that made me want to go into

cooking. With the spinach it adds the

balance. You can taste the honey, also.

Right we need wine to go with this. Our wine expert, Susie Barrie, has

been to Birmingham. What has she chosen to go with Daniel's lovely

liver? Ial's dish is delicious, but it throws up challenges when it

comes to finding the right wane wine to drink with it. In terms of wine

matching, this is a dish of two halves. The savoury liver and the

sweetness of the honey sauce and lemon confit. It is the hind the

lemon with the parsley, caper and spinach that suggests that a white

wine may work best. Something like this Vermentino from Tuscany, but

when tasting the liver it is clear that the dish needs a red wine.

Something to off-set the liver. So I have chosen a boej lay. It is a

Claudius Morand Fleurie. It is bright and fresh, suiting both

elements of Daniel's dish. It seems appropriate to choose the boej lay.

The nouveau wines have just appeared, but if that thought brings

mixed feelings, don't be put off. Fleurie is one of the ten superior

Crus wines and this is a clear example.

Just as you expect, that smells of vile ets, cherries and pepper.

Although the wine has lots of flavour it is light-bodied and

refreshing. Suiting the capers, the lemon and parsley in the dish. There

is lots of black cherry fruitiness to compliment the liver and to cope

with the sweetness of the honey. Then there are gentle pepperey notes

that tie in with the garlicky spinach. So, Daniel, there you have

it. For your pan fried calves liver with lemon, honey and capers, boej

lay has won the day. -- Beaujolais.

It has. I like this. Loads of flavourings going with

that. I think you have convinced Carlos,

the plate has almost gone. Now, back to the conclusion of the

Comic Relief banquet! With the fish course over it is Michael's turn in

the spotlight. While some chefs are in the basement. He and Richard are

working on the cold dishes upstairs. Michael is aware of the challenges.

He is keen to get out as much of the dish as possible in advance.

One team do the plates. The other team the yoghurts and salads.

Go with that now. With a wine skin for every table and

a Fez for each diner, Michael is hoping to raise a laugh.

Down in the basement, Michael joins the other chefs for the last-minute

cooking of the key components of his dish.

That is hot! Richard is on the first run, taking crispy fried plantains

up to the service area. The goat getting a glaze from the whisky made

from the farm on Malawi. I can definitely smell that whisky.

Next out of the oven, the aubergine parcels.

Yummy! Right, stop. We are waiting for Michael to be here.

Where is the lemon juice? I need the kidneys. Do we have the kidneys?

Upstairs, the party is in full swing.

And the goat skin wine holders are going down a storm! We are really

looking forward to eating this. There are a lot of people around the

table who have never eaten goat. So I am looking forward to their

reaction! Come on, Tommy. Get that lift open. Open the lift! Go! Go

sclam come on, lift! Lift! Take it out. Just take it out. Play the

music! APPLAUSE

APPLAUSE. Wow! This looks brilliant. Is it

good? ! Superb. Very rarely do I have goat in a restaurant, but that

is cooked to perfection. Ladies and gentlemen, the glaze of

this delicious goat dish is in fact palm sugar from the project of

Henry, who is sitting next door to me.

For the last nine years, Comic Relief has supported his project.

They have been able to afford to do extraordinary things in their

community. Building schools, providing electricity and changing

the nature of their lives through their own hard work. As always with

Comic Relief it is the people in the projects who do the work and get the

results. It is such a perfect circle, Comic

Relief, helping people to help themselves. In a way that works so

beautifully, it would make you cry if it did not make you so happy. It

is brilliant. It is time for the grand finale.

Richard and Daniel are working together, hoping that their

sensational balloons will explode and bring down the house. Richard's

take on strawberries and cream is featuring candyfloss and panacotta.

Sweet dumplings and Comic Relief plates ready for the red nose

parfait. Daniel, two-time banquet champion,

calmly assembles the dish. Next.

Adding the cheesecake pineapples. You be the cocktail master.

With minutes to go, Daniel's pina colada gets a last-minute blend.

Aiden, don't walk away. Make yourself useful! Richard fetches the

red noses of vanilla parfait, strawberry sundae and popping candy.

Guys set up with the cloches, please.

10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0! CHEERING AND Wow! Look at that. Is

that for me? ! Prue you are eating off your face.

Lenny Henry, yes, chef! Run! Run! Run! Thank you very much. That is

not what it tastes like at the fun fairs.

I judged that one. It is good, isn't it? Yes! It honestly is genius.

Genius. Ladies and gentlemen the big job for

us tonight is to say a raucous, enthusiastic, thank you to the

extraordinary Tom Aikens. Doing the banquet has been phenomenal. I loved

it. Aiden Byrnes. I feel proud. That has

been one hell of a journey. Bring your hands together for

Michael Smith and his fantastic dish.

It's been, to finish on a finale like this, the journey has been

wonderful, it's been amazing. And then ladies and gentlemen, just

when we thought it couldn't get any better, Richard Davies and Daniel

Clifford. I think it has been amazing. What a

venue, what a great bunch of chefs. Next week we begin a fascinating

journey to China with Ken Hom and Ching-He Huang exploring the

country's food. Right, it's time to answer a few of your foodie

questions. Each caller will also help us decide what Carlos will be

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

Raison d'etre raise it is Rocky from suraway. What are you asking us? I

would like to know, goose. What is the best way to do a goose. goose.

How long cook it and what do you stuff it with? For me, I problem

with the goose, you want the meat pink. I would not stuff it but slow

cook it at 140 degrees for about three-and-a-half hours. Then glaze

it with hind put it back in the oven for 20 minutes. You will get a

beautiful honey h glazed slow-roasted goose.

You have to do it on a trif et? Yes, on a cake rack on a tray.

Do the stuffing separately. Or in France we tend to blanch it a

little to lose the excess on the fat and then do exactly that.

What dish would you like to see at the end of the show, food heaven or

food hell? I love the mackerel. Food heaven it is.

Harry, how old are you? I am ten years old.

What would you like to ask us? I would like tow know the best way to

make coleslaw. That is a difficult one for me.

Well, Tom made the red cabbage. I think it is great to use in a

coleslaw. Using some vinegar and sugar to get rid of the juices and

then add a little bit of bacon in it. With herbs.

That is a fancy coleslaw. What about the normal one? White onions,

cabbage, finally sliced put in a bowl with salt, squeeze the water,

then make your own mayonnaise. There you go. Good luck Harry. What

dish would you like to see at the end of the show? Hell, fleece.

Harry is ten, he likes his sausages! Now Peter, what would you like to

ask? What can I do with a roast rack of lamb, maybe on the barbecue? I

would spread the lamb with butter and herb, lemon juice, salt, pepper

and parsley or tarragon. Spread it over the fillet of lamb and roll it

in some pastry. Deep fry it or roast it in the oven instead of

barbecuing. It is really good. What dish would you like to see?

Heaven. So it is time for the omelette

challenge. Paul Rankin is here. 17. 5 seconds. The usual rules apply,

guys. Ready? Three, two, one, go! This is where you get 100% cons

strait. Tom is laughing.

Some of mine is actually cooked! That is like a pond! I don't know

whether to eat it or keep talking to it. What is going on with that?

Right, Daniel Galmiche! Do you think you are on the board? Definitely

not. No, you are not! Name that tune, Tom

Something by One Direction? Now Tom Kerridge. Are you on the board.

Yeah, 22. 21.12, but I can't believe that is

an omelette. You are getting more of the same.

So, will Carlos get that food heaven. He is looking, wondering

what has been happening over the last three minutes. Or will he get

his food hell, that Cumberland sausage? But first we have Simon

Hopkinson. He is knocking up the perfect potato soup.

Bury in Lancashire, as it was known when I was growing up remains close

to my heart. My parents shopped at the market at least three times a

week. It was second nature to them. No supermarkets then. This is where

my interest in good food really began.

Lovely. King Edwards. Ted Edwards as they

are sometimes called. They collapse and break beautifully. Great for the

soup. This how to hake a satisfying soup that is cheap to make yet it

tastes so good. One large onion. Melt some butter in a pan.

In with the bacon. Five rashers of bacon to give the soup a fuller

flavour. For a pure vegetable soup leave it out. When using potatoes in

soup they must be peeled. Cut into small pieces and rinse out some of

the starch. Use the melted bacon fat for frying

the onions. Put the rashers to one side for later. Tip in the chopped

onions and stir. A love the smell of frying onions. When the onions are

soft, add the stock. Pop the potatoes in. Now add the

bacon, some pepper and a bay leaf and gently simmer. Turn the heat

right down. Now let it get on with itself. About 20 minutes should be

enough. That's what we want, lovely

collapsing potatoes. Breaking up. This way it has a lovely soft

texture to the soup. Remove the bacon. Crisps it up for a sandwich

if you like. Then fish out the bay leaf. I think that a liquidiser

makes the soup too smooth. I prefer a manual method. I think that I gave

this to my mum. She is no longer with us but I wanted to bring it

home to me. I have had it for a few years it does what it says, it mills

the vegetables or the soup. I like the texture this gives to the soup.

No too smooth but an even texture throughout. This is a lovely

texture. To add a richness to the soup garnish with sour cream and add

chopped chives to accentuate the onion flavour. Not so boring now

with the added garnish. It is quite a pretty bowl, really.

Now for the taste. Hmm! There is nothing difficult about this soup,

onions potato, stock, pureed to make something delightful and nourishes

something delightful andnourishes nourishes ing. -- nourishing.

There are certain products happy to buy, but one thing I always make

from scratch is mayonnaise. If I happen to have lamb breast, I fry it

in breadcrumbs and serve it with mayonnaise.

It is one of the first things I remember making at age 12, 13. Now

it is possible to get it right every time. I want to show you a fool

proof method. For the mayonnaise separate the

yolks from two eggs. The deeper the colour of the yolk, the more golden

results. Be a good egg and get good eggs. That's my motto! Add a couple

of teaspoons of Dijon mustard. Then season and whisk together while

drizzling in some sunflower oil. Speed it up a bit. The trickling at

the beginning is important. Then you can go faster as we get on with it.

I like to use an equal mix of sunflower and olive oils. Using only

olive oil is too strong. Don't be frightened, it is looking

lovely. Once it gets thick, loosen with lemon juice. Just a touch. More

olive oil, slosh it in. Making mayonnaise does not take

long. Believe me, it is well worth the effort.

And listen to it. A great sound. I don't think that was too difficult,

do you? A bit of whizzing about. Now that's made ed let's prepare the

lamb. There is nothing wrong with left overs. This is cold breast of

lamb. What is so special here is the lovely contrast between the hot

slice of crusty lamb and the cool mayonnaise. Season it with salt and

pepper. Dust it with flour then beat a couple of eggs.

Dip the lamb in the egg and coat it in breadcrumbs. Put them into a

nonstick pan and slowly fry until golden on both sides.

While they're cooking, add a small clove of crushed garlic to the

mayonnaise. Don't be afraid to use a garlic press. I'm all for them. Just

gently squeeze. As the parts come through, squeeze it off. That way

you get the finest bits of garlic. Garnish with the watercress and

serve. A great snack, this. It is a lovely lunchtime thing. A lovely

little supper. There it is. The only other thing it needs is a further

spritz of lemon to sharpen it. I think that is a star in itself. It

is delicious. There is more from Simon on next

week's show. It is time for Carlos to find out if he is facing food

heaven or food hell. Food heaven is mackerel with salmon and scallops in

a fish pie. Food hell is Cumberland sausage with mashed potato and

sauce. It was 2-1 at home. Looking good.

Then Tom decided to vote for the sausages.

It was down to the Frenchman... Who also liked Cumberland sausage. So

that is what you have got. You can blame these two! We are going to

lose this out of the way! You can take the mackerel with you.

Next we are taking, you don't need to back away! This is the Cumberland

sauce anning. We are cooking it simply with a little bit of butter

on the tray. Just a little bit! We sit this on

the tray with a little bit of butter on the top and bake it in the oven.

Did you hear that, ugh! Well we bake this for 25 minutes and we have

this. Tom you are making the mashed

potato. Yes, a little bit of mash.

This is not on a ballet dancer's diet. This is mash with double cream

and potato. The way that Tom make it is is with equal quantities of

potato, butter and cream. We can see where the career paths

went differently. We are the same age. I went this route, you went

down the dancing route. Did you think you could have been a

ballet dancer. dancer. Was a small period when I thought that tights

and ballet dancing was for me. It was the tights! What is amazing

is the posture. For literally 90 minutes you are permanently stood

like this. Even when you are sat down. It must be here, the core

strength. What is the secret behind it? It is how we train. The posture

to project. Then after a while it remains with you. You watch it and

you watch the programmes on ballet and how difficult it is but not many

people can do it. Why is there so few at the top? What is it about? It

is like anything. Being the top, top chef, it is an art in itself, but

ballet it has so many ingredients. You have to be an athlete, an actor,

you need to have a sense of musicality. You need to also know

what is your aim. You could be a good ballet dancer or dancer and

then you can become that. A more all-rounded artist.

When did it really click for you that this is what you were good at?

I saw the professionals for the first time when I was 17. I saw them

leaping around. Lifting the girls with one hand.

When did you get of sense of being very good? Is there a moment when

you think, yes! Is there a particular stage you are on? When

did you think you had made it? I think when I started I was nine. I

could sense with the teachers that I had something for dance. I was in

break dancing before. I was into break dancing but it was

never going to happen for me! It was the movement. I could catch it right

away. It has always been like that since the beginning, but we train

eight hours every day. That is how hard it is.

It is tough. Obviously Romo and Juliet, are you

judged by others who have done it in the past? Is that a benchmark? There

are many people famous for this kind of role. You have to know what it is

you are trying to convey. You have have to study the masters, Nureyev

and get an essence of where you are in the role and adapt it to make it

your own way. Can you adapt it to your own? Of

course. The steps are the same but the

energy behind the steps vary. It depends on the person.

Watching it, some of the scenes, you are sat down, not doing anything and

literally you just explode into life. Your scene is like 20 minutes

it goes, nonstop. And you rehearse all of. This the

more you do it, it becomes easier. It is like cooking. The more you do

it, the easier it becomes. Well, it is easier with this lot.

Explain your mashed potato, Tom? They are cooked to soft. These have

been boiled. You can do it from baked potatoes, put through a ricer.

Then sitting on a ban Marie to keep the potatoes warm. Now I am slowly

adding a little bit of double cream and butter.

Just a little! Now we have the redcurrant jelly here with port.

That is in here. We have some orange and lemon.

It is a fruit, Carlos, you are OK! That is in there. There is orange

juice and we are reducing that down with the thyme, mustard and ginger.

You are making a classic French dressing, Daniel. What are you

putting in there? Mustard, French mustard. A bit of vinegar. Salt,

pepper and a little warm water to break it down. When you put the oil

sometimes it splits. So a little bit of warm water to make it not split.

It keep it is light. Warm water? Carlos is backing away! So what is

next for you? Is there a cut off point for a ballet dancer, you are

who now? That's right. How long do you have in your career? Well some

people go longer. Some people retire when they are 47. The key is staying

fit. Don't eat the mashed potato! Yes, all of these sausages, but for

me I am trying to have two more seasons perhaps after this one.

To dance the classics, all of this, but I would like to carry on doing

more contemporary dance and choreography and writing more.

Writing is huge for you, your novel and autograph. -- autobiography.

I like that, but it is lonely. You have a relationship with your

computer. It is many hours, but I like telling stories.

I like to use my brain in different directions.

I really like that. I like the feeling when people

connect with the story and they enjoy the story. That is great.

Wul. So I may give it a go. Now let's add the mash on the side

with the Cumberland sauce over the top.

Don't be scared Carlos. It is all OK.

Tell us the wine to go with this, Daniel? We have Gerard Bertrand

Syrah. I will leave you with that. Susie Barrie for the wine choices!

All of today's recipes are on the website. Go to:

bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow

morning over on BBC2 at 10am in our Best Bites programmes. In the

meantime have a great day