31/05/2014 Saturday Kitchen

Good morning. Break out the saucepans, it's time to get cooking!

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

studio today, two top chefs. The man from Mexico turning the village of

Cobham in Surrey into a gastronomic hotspot, Fernando Stovell L. Next

game, a French chef with a passion for vegetables. This would set him

apart enough, but he also happens to be one of the best cooks of his

generation. It's Bruno Loubet. Great to have you on the show. What are

you going to make? We are making a lasagne, which is called Quesada in

Spanish. You are confusing me, Mexican lasagne? Courgette flowers,

cornflour, we are going to pilot up with a beautiful flavours. -- I'll

get up. What are you going to do? I'm going to do corn and quinoa, in

apple juice, wrapped in a Cornhusker. That's a Latin American

twist? Sunni and marinated chicken, grilled on the barbecue.

A Latin American theme to the dishes. We have a fantastic line-up

of food films from the archives. Our special guest today has been part of

two of some of the most successful BBC comedy series of all time, the

Royle Family and Two Pints Of Lager And A Packet Of Crisps. He's not

acting in his latest project, who's written a new drama called Space

Age. It's Ralf Little. Good to have you on the show. A massive foodie?

You said you can shop anything we want? You could have set yourself up

here. -- chop. I suddenly realised he would make me do loads of things.

I can shop stuff up. I didn't realise writing was so prolific

throughout your career? Only about three years ago I wrote a show

called The Cafe, for Sky. A sitcom, directed by Craig Cash, from the

Royle Family. I've had two series that, in which there was a character

we never saw called James Martin. This is the latest thing that I've

done. It's one for Sky Playhouse. An amazing cast, not a massive cast but

amazing. So, Food Heaven or Food Hell for Ralf? Your favourite or

least favourite ingredient. It is up to the chefs and our viewers to

decide. What would Food Heaven be? Mussels. Mussels are lovely. I was

out in France, on a rubbish coming holiday when I was six, with my mum

and dad. The highlight, they ordered some mussels and I sat on a sea

wall, for two minutes, by the time they came back, I'd eaten them all.

What about Food Hell? It's entirely your fault, TV chefs, is one of

those ingredients, courgette flowers, like those, that nobody

ever cooks at home. All chefs are like, you know what, I'm going to

get some pearl barley. I love cooking shows. I thought I would try

some of that. Had to find it. It's rubbish! Flavourless, snotty, it's

like field snot. For Food Heaven, I've got something a little bit

different in mind. The mussels added to fennel, onion, carrots and

tomatoes, double cream, herbs and topped with bread dough. All baked

in a really hot oven. Mussels, it's always almost the same, so some

variation would be nice. Some fantastic pearl Harley, served with

another ingredient often overlooked, guinea fowl. The barley

is cooked with chicken stock, wild garlic puree, lemon juice and

Parmesan to make like a risotto. Roasted guinea fowl, kale and a few

beer poached onions. Will it be slimy? Even more so, just for that.

You'll have to wait until the end of the show to see what he'll get. If

you have any questions for the chefs, call this number.

If I do get to speak to you, we will be asking if you will be facing Food

Heaven or Food Hell. That barley is delicious! First today, Fernando

Stovell. Great to have you on the show. A bottle of... I don't know

what it is? Tequila? The godfather of tequila.

It's a bit early to be drinking that stuff. Right now, we are going to

start preparing the courgettes. We got layers of courgettes, one

particular chilli. Originates from the south of Mexico City. It's a

very mild, not very strong. You can actually use these... Is it like

pedron? Yes. A lot of people think that the seeds are the spicy part.

But it's actually the veins. So you remove the top part of it. We are

going to do different layers of different ingredients for the dish.

It will all be very, very tasty. We've got some courgette, which I

will prepare for you. We got the ones with the flowers, baby

courgettes, and the larger ones? Yes, just to get really nice

caramelised texture. Quesada, that is what my mother used to call it.

My mother used to make this, she would say, what do you want for your

birthday? I would always say Quesada. My absolute favourite. You

used to have this? I used to have sausage and beans! The second name,

the translation is like a cake, the only difference is it has coconut.

You're going to use the flowers in two ways? One of them will just be

raw, as an addition to the layers of the actual Quesada. In France, you

can get these all over the place. For some reason, probably the reason

you can't find them, supermarkets tend not to sell them? Yes, with the

flowers? In France, you have them all over the place? Every garden. If

you grow them yourself, they are delicious. You've got the peppers?

Just caramelised, really nicely. The second thing will be the courgettes.

They go in the other pan? Yes. The next step, actually, every time you

invite me to the show, I always bring my pestle and mortar. A

Mexican Yorkshire accent! You can actually cook on a raw flame, naked

flame, which is really good. You can heat it up as well? Exactly. There

are two different types, be very careful if you have the ceramic one.

Don't put it on the heat, it will explode.

What I'm doing now is making a paste of the garlic and another type of

chilli, chipotle. That's smoked chilli. Is it one in every ten that

is hot? Not really. The reason they get really hot is because of the

sun. That actually provokes them to get really spicy.

I'm forming a little paste. We actually shallow frying the

tortillas. That's done. The source that we are going to get on now? --

sauce. Yellow marker that will take a little bit of time to get done. A

little bit more of the paste. We need to chop some shallots. I can do

that. This is for the tomato sauce that will be the base? Correct. This

is going to be the garnish. Is this a variant of a classic dish? Like I

said, the one with the coconuts. This is my mother's recipe, really.

I must be the only person that has been to Mexico and never saw any of

it. I used to have a restaurant on a cruise ship. It dropped me into

Mexico and I missed the flight. The next one was seven or eight Hours

Drive away. They told me to get into a taxi. Literally, a taxi,

eight-hour drive, and I fell asleep. With my head and hand out of the

window. I woke up and half of my body was that colour. It was proper

hot. Half of my face was red. It's a shame, it's a lovely country. I need

to go back, I didn't see any of it. It's very similar to French food,

it's very regional. You get food from different regions. This is the

paste? This is where the beautiful... The version of

tequila, which is really nice. A little dash. We want a little bit of

the smokiness. This brings back memories. If Chris, my friend, is

watching this, this is my second Mexican experience where I had to

drink a flaming tequila, is that right? I swallowed it, spotted out

and set my mate's jacket on fire. -- spat it out. So, put your tomatoes

in there. We cook it for how long? A good 20 minutes. A little mix of

vinegar, to counteract the acidity from the tomato juice. We've got one

already done. We are pretty much ready to start building the dish up.

There's not really such thing as ordering, or how to pile them up.

Lasagne, it is normally the meat, then the pasta, then the actual

sauce. You just put a little bit of tomato, chicken next. I'm just

putting those in there. If you would like to put your questions to

Fernando or Bruno, you can call us on this number.

Some pan-fried courgettes, nicely caramelised.

Did you...? No, sorry! Schoolboy error. I would have seasoned them.

We've got some of the chilli kiss. Cheese? It's your call. This is not

Mexican cheese? Americans call it a Monterey Jack. I call it a cheddar.

What is the most famous Mexican cheese? The one I like is very

similar to good mozzarella, very string key, it melts really well.

You've got the seasoned courgettes. We are almost there. These peppers,

you just take out the seeds? And the veins. A little bit of cream. A sour

cream, or a very nice, heavy double cream. A little bit of cheese. Some

more for two years. Two layers, this time. -- to

I think the chillis are amazing, and the layers of flavours. It had a bit

of a resurgence, Mexican food. Loads of Mexican places, opening all over

the place. In Manchester as well, it's not just a London thing, it's

everywhere. It was never really a thing when I was growing up. And you

enjoy it? I love it. I'm not too big on spice, so I'm a bit nervous.

There's going to be a big campaign next year, in the UK, and it seems

very exciting. I'm deep frying the other ones, but these just go on?

Correct, raw. You put that in the oven and it will continue cooking a

little bit more. And cream? Sour cream, or double cream. I personally

prefer double cream, it's up to you. It does look a little bit messy, but

when it comes out from the oven, it looks great. A little bit of heavy

cheese on the top. In the oven? Yes, in the oven. How long does this go

in for? A good 25 minutes. Just keep an eye on the top of your dish. Look

at this! run for their money. Garnish it with

a little bit of green on the top. Put your perfect flowers on the

site. Tell us what it is again? It is Mexican salad. Mexican lasagne.

It looks delicious. Bring back over. Let's dive into this. It will be

very hot. Just of an hot. Leftover bits of chicken, lamb, you could do

it with anything. Go to the shops, leave it in the oven and come back

and have it. That is very good. It is very hot. Our wine expert Susy

Atkins has been to death in celebrating English wine week. Let's

see what she has chosen for Fernando's quesada.

It is English wine week and I am near Totnes and after a good look

around I am going to head into town to find the wine for today's dishes.

Fernando, dry, English white wine is very versatile and I would be very

happy for a glass of that with your lovely quesada. But because there is

green and chicken as well I am going to go do something a bit brighter.

You could try this from South Africa, but I am going for a wine

from Chile and I have chosen this one. When you are eating tomatoes

this summer, whether they are raw or cooked, there is one great variety

to match with them and that is Sauvignon blanc. This is a wonderful

perfume and it is very fruity. Gooseberries, pineapples and passion

fruit are leaping out of the glass. Fernando, your dish is quite rich

overall, so I need a white wine with plenty of bright, fruity character

to stand up to the dominant flavour of tomato, garlic, onions and

spices. This one has got all that and it has got a certain crisp

acidity which works well with the more gentle elements, the

courgettes, the courgette flowers and the chicken. It also has a bit

of bite and it is lovely with the texture. Fernando, your lovely

chicken quesada is so vivaciously and packed with flavour. Here is a

very zingy white wine to accompany it. Cheers.

You say you do that as a side order. Yes, I do it as a side order. I

think the wine is light. A lot of flavour, but delicious. I am not

sure why that tequila did not end up over here. Coming up Bruno is

making... Chicken on a barbecue. Standard core charges apply. Let's

catch up with Rick Stein on his vintage journey around the

coastline. This film is from 20 years ago and the younger looking

Rick Stein is on board a fishing vessel looking for herring. I am

starting this part of my journey at Fraser Boro on the east coast of

Scotland. I find it quite moving watching a fishing boat leaving

harbour and the crew saying goodbye to their loved ones. Let's face it,

fishing is by far the most dangerous job in the world. Although this was

an uncharacteristically calm day, this coast is not known for its blue

skies and placid seas. I have never seen a bigger trawler than this. I

hope the crew won't mind me saying this, but I think it is a real fish

killer. It is the sort of boat that arrives off the coast of Cornwall

and puts the fear of God into the local fisher men. Thank God there

are not too many boats like this, otherwise they will not be fish left

in the sea. I always feel a slight sense of unease and pitting yourself

against the rough and raging sea, but this is the first time I have

ever felt... It is a powerful boat it is almost a match for the sea. We

are going to catch more fish this time than I can ever dream about. It

was not like fishing to me. It was more like orchestration. Everybody

knew their place and everybody depended on one another and

split-2nd timing was the order of the day. And the size of the net and

the quantity it could catch. Up to 400 tonnes of fish. There were

little sensors in the net so they knew exactly what they were catching

at each 100 tonnes mark. It only seemed like about half an hour and

they were pulling the net in. The first signs of the enormous catch

were the fish stuck in the opening of the net. And then the cod itself.

And well over 150 tonnes of herring. They had to pump the fish out

straight into the hold of the ship where they are immediately blasted

chilled in ice cold sea water to be in perfect condition. One of the

privileges of doing these television programmes is seeing things that

fill you with awe. This is one of them, I have never seen anything

like this. All I am thinking is why do people not love these fish? When

you look at those fat, oil filled, Silver darlings, why don't we eat

more of them? There are lots of fishing villages

on the east coast like Sandend, where a community is supported by

inshore herring fishing. But now those days are gone. This was in

height August and nobody around. But villages like this would not have

been here without herring. It is the easiest of all fish to Philip. Cut

off the dorsal fin and cut behind the head and run the knife down

towards the tail against the backbone. If it is fresh, it is very

straightforward. Notice how pink it is. Do exactly the same on the other

side. Use your hand to steady the fillets. It is simple. If you do not

want to try doing it with a knife, put the fish on the worktop, cut the

head off and cut straight from under the head in the belly up to the

tail. They are so fresh. Look how clean and fresh they are. Then with

your hand pushed down quite firmly on the chopping board and split them

open. When you turn it over, you can easily pull the backbone away and

all the bones come out as well. One of the great things about flitting

the herring like this is you can get a lot of salt on the inside of the

fish which lifts the flavour. Rush it with a little bit of oil, season

it on one side, turn it over and again plenty of salt. I put them

under this fiercely hot salamander. Look at the way they go over it

because they are so fresh. When I was on the boat I was thinking, why

on earth have we stopped eating them? But in the 70s they banned

them for ten years. People forgot about them. If you think of

sardines, they are very similar and people cannot get enough of side

deans. They have memories of Portugal and the Mediterranean and

barbecues on the beach and robust red wine. When you think of herring,

you think of the cold North Sea. But when they are fresh they are so

good, so brilliant. Look at the oil coming out of them. That is another

thing about herring. When they are fresh, the oil is so fine and so

beautiful. To make a salad to cut through all the oil, first, cut up a

couple of tomatoes. Chop up roughly a handful of parsley and mix them

together. There is no oil in the salad, but you want something tart

like capers. Just a tablespoon, and some finely chopped garlic,

preferably the big, fresh clothes you get in somewhere. Stir that in

and add some salt and a little bit of freshly ground, black pepper and

it is done. Not so long ago herring was the most important fish in the

land and it really should be again because their oily flesh is so

incredibly good for you. It still represents great value

today and they are worth trying, especially on the barbecue. We are

showcasing top British ingredients and one of the most popular things

of all is English strawberries. They have just come into season now and I

am going to do scorns, jam and clotted cream. The first thing you

do is make a little jam. This sugar is rich in pectin, it is

jam sugar. It sets more than normal caster sugar. You can cook it for

longer and it caramelised this. We keep the strawberries whole and we

throw them in. Bring this to the boil and cook it for about ten or 15

minutes. I have got baking powder, flour, sugar, salt and some butter.

I am going to add the eggs and the milk a little later. You need to get

the butter really cold. Use the tips of your fingers. Can you use other

flower? You can use plain flour. No cream of tartar? No, sorry. Do it

your own way, whatever. This reminds me of my granny because she used to

do this and she used to watch an entire episode of Coronation Street.

It basically takes this amount of time to rub that butter and flour

together. Talking about that, you were in Coronation Street. Yes, when

I was 17. I was a male nurse called Mark and I did very little in it.

That was 17 years ago, that is depressing.

Mark and I did very little in it. That was 17 years ago, that is Every

now and again I still get fan letters because people love

Coronation Street so much. I get more fan letters from that. You were

cast in the Royle Family quite young? 17, I was doing it as a

hobby, I know that strange. I never thought I would do it for a living.

I heard about this audition. As a hobby I been doing bits and pieces.

I heard about an agency, so I joined that, not really knowing what I was

doing. Then they said, they've written the show, do you know Mrs

Merton? They've written this show, they want to meet you for this part.

Really, honestly, I swanned in, going, I'll give it a go. I was

there for five minutes and I thought I was rubbish, thought I had read so

badly. The time I home, they already called to say they wanted me for it.

Literally the day that changed my life. When you were doing that, you

were still doing your A-levels when you were filming it? Yeah, I got the

part and have a couple of months from my final A-level year to film

the Royle Family. I went back to school, scraped the grades that I

needed, and then... It's so weird, then I started medical school. The

Royle Family came out the same week I started medical school. I was,

like, I don't know what I'm doing to do now, I can do this, a load of

hard work and responsibility, why can do that, which is a lot of fun

and no response of fun and no responsible do that, which is a lot

of fun and no responsible at you. Who came straight out of that and

did Two Pints Of Lager And A Packet Of Crisps?

I was so lucky for a couple of years, it was complacency, all you

have to do is make programmes and they are all hits. I went from one

to the other, and was really lucky. To cut back pints was a slow burner,

but then it took off, made BBC Three the channel it was, now it's about

to disappear. The cast, Dame Sheridan Smith, not quite a game

yet, but I'm sure she will be. He went on to have your own show and

all manner of different stuff. Then writing? Tell us about this new

thing, Sky Arts, what a cast? Sky Arts, Playhouse Presents,, they do

comedies or whatever, 20 minutes long. They can be about. They

suggested it to me and Nick Moran, of X Lock Stock fame. They said, do

you want to write something? We said, what are you interested in? We

said, have you done any sci-fi? It's a lot to do in 20 minutes, set up

the storyline, the plot. A few comedy moments, etc. We were quite

pleased with the script and we hoped people would respond. Of all the

people that decided they were up for it, Simon Callow and Richard Wilson

both said they loved the script and would do it for us. We couldn't

believe it, we were over the moon, actors of that calibre and stature,

it was extraordinary. Not bad for those two to set it up with. The

whole thing is set in a spaceship? Visibly, the basic premise is, in

the distant future, due to overpopulation, to human kind is

having to send various ships out to various potential planets to try and

transform the atmosphere, to emigrate some of the population.

Because these are one-way missions, they are never going to come back,

because the population has aged, which is a possibility, it's going

to happen for real, young, fit, healthy people are at a premium.

Instead of it being young people that have been sent on these suicide

missions, they send elderly volunteers, because it's that or

just live out their days in a nursing home. They've decided that

we want to go away and do something meaningful with our last remaining

years. That is where we pick it up. We see Simon's character, Richard's

character, Richard Wilson's character, waking up from suspended

animation. Simon has been lonely on his own and he's gone a bit bonkers.

As Simon gone a little bit mad? Well, yeah. He's got to explain

what's going on. There are a couple of twists I'm quite pleased with,

and I don't think you would see what actually happens coming. There is a

computer? Uppity computer. Another great member of the cast? Robert

Vaughn. He was in the Magnificent Seven. He's done Us all over here. I

remember him because he was in Superman 3 as a kid. I kept wanting

to ask him what it was like working with Richard Pryor. Robert, Richard

and Simon, an extraordinary cast. Robert voiced the computer with his

slightly gruff American accent. So brilliant. Obviously it has shades

of Space Odyssey 2001. We knew that people would see that coming. We

found a way of moving in that direction, but also giving it a

twist. It's keeping you busy, as well? You are currently filming,

yourself? I'm not in Space Age at all. It's really weird, being on set

and producing something you are not in. Especially as all actors are

chronic narcissist is. I said, if you are a bit tired, stick a grey

wig on me and I'll have a go. But I'm currently doing a BBC One period

drama about the founding of Chester zoo. It's a true story. Start in the

autumn? I imagine they'll want it in September, I'm not sure when. It's a

true story about the founding of Chester zoo, the fantastic story

about a guy that came back from the First World War, traumatised and not

able to integrate back into society. He found comfort with animals.

Talking about being traumatised, decision time. Which first? Cream

first, and then jam, that is Devonshire cream tea. Jam and then

cream is Cornish. Depends on your loyalties. I'm going Cornish. Don't

complicate things! We are going Cornish. We've not even started

asking about if we are putting on butter. That's a given, on this

programme! When a Space Age on? This coming Thursday, nine o'clock, on

Sky Arts HD. Are these all mine? Yes, these go in, 200 degrees. You

can find all of the recipes on Ceefax. Is that still going? Will he

be facing Food Heaven or Food Hell at the end of the show? Mussels

other two white wine, cream, onions, fennel and tomato. It is topped with

bread dough and baked in a very hot oven. Outrageous! There is no

delicate way of doing this. Do you want a shovel # Somewhere, my mum is

furious. Pearl barley, with garlic, served with roasted guinea fowl.

You'll have to wait until the end of the show to see the final results.

We have reached another knockout round in search of the latest chef.

Eight of the remaining hopefuls have to cook their signature dish. For

two it will be the last thing they do in the competition.

If these celebrities want a shot at the culinary adventures that await,

first they need to get through this test. To cook the ultimate, show

stopping dish. Welcome back to the master chef kitchen. You are the

best eight from the heats. This is a wonderful achievement, and you

should be very proud of yourself. Ladies and gentlemen, it is your

one, show stopping dish. You have one hour and 30 minutes. At the end

of this, two of you will leave the competition. Give us something

delicious! Let's Cook. What are you going to make? Lamb

shank pie, with a bone sticking out of the top. Lamb shank pie, pastry

puff top, in an hour and a half? Are you slightly mad? You know I am,

that's why you like me. you slightly mad? You know

Sometimes, they can be really rich and a little bit sickly, can't they?

Have you started moaning at the idea of the dish before you have tasted

it? You have laid down a bit of a moan? I wanted to succeed I like

you. Some people like it being rich. Just as you don't, he might.

What are you making? Seafood risotto. I made this for my wife the

other day and she said it was the best food I've ever made. So, that's

why I'm making it. Am I right in thinking you are making the stock

yourself? Yes, I am. That has been the heart of it, really. The secret

is trying to pack flavour into the Rice. You don't see it in the end,

but it makes the dish. I'm cooking lobster tails in a

champagne sauce. And a hint of Irish. What? Potatoes! Some

home-made chips. How many times have you cooked this? I've never could

get before. As per usual, nothing ever changes, I've never done it

before. You know what? Blaze of glory.

What are you cooking for us? Roast duck breast, with flavours of

beetroot. There is a beetroot fondant, raw beetroot, a little bit

of pickled beetroot and little bits of coloured beetroots. Are you all

right, mate? I am. I'm always like this, I'm just a panic, really.

You've got just under one hour left. What is the recipe today? Monkfish,

a bit along the lines of tandoori. Mooli and pomegranate salad. French

beans in butter and garlic, and that's basically it. How much do you

want to stay in the competition? I've already designed my final meal,

so I've got enough to stay for. Halfway! 45 minutes left.

I found the reminiscence of some chocolate looking pasta stuff.

That's remnants. I'm making chocolate and raspberry tortellini,

with white chocolate and cardamom sauce. Classic Italian dish of

ravioli, but sweet version? I like making plaster, I wanted to do

something new with it. I've sort of invented it. I don't know if that's

a good thing or bad thing. You've only got 30 minutes left. One

hour is gone. 30 minutes left. One show stopper.

We've got a water bath, a plastic bag, what the heck are you making? A

trio of pork. Jerk pork belly, roast pork, sun-dried tomato and Ginger

stuffed pork loin, sous-vide. As a trio, I thought that three bits

should be cooked different. This is dangerous? Definitely, but you can't

really play it safe and stand out at the same time. 20 minutes left.

Your bench looks like you are cooking with four four year olds? I

had a bit of an accident with mango chutney, I put too much into the

blender and it went everywhere. What are you making? I'm making you lamb

curry, with many naan bread, mango chutney, Basmati rice.

I don't mean to scare you, that you've only got five minutes left.

I can't believe the level of cooking and ambition going on. It fills my

soul with joy. Last 62nd! -- 60 seconds. It's got to go on the

plate. That's it! If you are still working, you are over time.

You can see how the celebrities get on and which two are sent home in 20

minutes. Still to come, the programme a crowbar in Bologna in

Italy, after looking at the sites Antonia heads to the deli to tap

into local ham and cheese. Fernando may have shown his Mexican cookery

skills earlier, but he'll have to company goodbye to all of the good

work if he doesn't do well in the omelette challenge. Meanwhile, I'm

egg-specting and oeuf-al from the Frenchman. You can see how they get

on later. And we'll see if Ralf gets Food Heaven or Food Hell.

at the heart of the London cooking scene for 30 years. His latest

restaurant, the Grain Store, scene for 30 years. His latest

restaurant, the Grain is getting us all excited about vegetables. This

is your first time on the show, what are you going to make? I am going to

do a corn and quinoa tamale served with some grilled chicken. It is

like a stuffed Cornhusker? Yes, it is wrapped in the corn husk.

I like to do it quite like. This is where the quinoa comes in. I start

with my vegetables for the sauce, the salsa. I want to grill them to

give a nice colour or around. Even a little bit burnt, which will give a

little bit of flavour. You can do it on the barbecue? Yes, it is better,

especially on a charcoal barbecue. You are using the fresh sweetcorn

because you want the outer husks. I want to keep the lead so I can wrap

the stuffing and keep it nice and moist. Could you buy banana leaves

and wrap it up as well? Yes, banana leaves. Sometimes I use vine leaves

which are really nice. And you can buy the dried ones online. Yes, if

you find it online. We buy them all. We have bought all of them. You can

get it online at his shop! We have got the chicken thighs. Leave the

bone on because it is better when you cook it and it has more shape.

Then I do a little marinade to go with the chicken. When I knew you

were coming on I was expecting something from 15 or 20 years ago,

classic French cooking. This is very different. Yes, it is very

different. Cooking is a long journey. We get influenced by

different things, the people we work with, travelling, etc. For me I

really like gardening and I love vegetables and I thought that

vegetables were not being used enough in restaurants, especially in

French cooking. We really focus on meat and often the vegetables are

not interesting. It is a little side being, really. It is far more

interesting as well. I am finding it far more interesting to work with

vegetables and all the colours and all the season. What is in the

marinade? Yoghurt, smoked paprika, salt, grated lime zest. Then we put

it over the chicken. Only on the flesh side. Keep the skin side down.

A little bit of oil and garlic. Your restaurant itself is based in King's

Cross. Yes, in King's Cross. And you have got a couple, a new one, based

on vegetables. Yes, Grain Store in King's Cross. And one in Clerkenwell

which is more of a traditional, French restaurant with a few twists.

This chicken has been marinated for a few hours. Now I put it on the

grill, skin side. The oil on the skin will help it cooked nicely. You

have only put the marinade on one side. Yes because the skin side when

it is grilled it will become more crisp and when it goes in the oven

it is much nicer. You still get the flavour, but maybe you lose some of

the texture. Have you seasoned it already? Yes. There is seasoning in

the marinade as well. We have got mint and coriander. That is a salad

to go with it. Add the fresh corn. Then I am going to put a little bit

of chipotle sauce, a nice, chilli sauce with a smoky flavour. And then

apple juice. Yes, this is something that I have tried and it gives a

good balance to the acidity in the stuffing. It is quite unusual you

normally cook with water or stock, but the apple juice is nice. We have

got cucumber, tomato, garlic and some of this chard onion. We keep

the cucumber raw because we want the freshness of it. We are having a

nice flambe. It is French. Do you want to read that? I can't see it.

You can always go to the website. In we go with the peppers as well. We

are putting all the vegetables together. Quite a bit of lime juice.

That will give a nice, fresh flavour to the sauce and will cut through

the spicy elements. Then we add the quinoa, which has become quite

trendy. I have been using it for a few years now, especially in

Australia. We leave that to cook about 12 minutes. Which is what this

is. Now, this is the interesting bit. We take the leaves and we put

this in the leaves. You can prep this for the next day. You can

control the cooking on the barbecue. The secret is not to make it to

dry. Yes, not to drive. So when it is cooked... You may need to add a

bit of apple juice to keep it moist. This is string made basically of dry

leaves. And obviously both ends. There is your salad. Then in the

middle to make sure it does not burst out. Is this on your menu at

the moment? Yes, we have chicken cooked in chilli sauce with

chocolate. Bitter chocolate. Do you want another piece of string? That

is it. And then a little bit of olive oil and put it on the grill.

There is your sauce. This is the salad, nice and fresh. Some raw

onions. The chicken. At the restaurant I would only put one

piece of chicken because it is about the vegetables, really. This looks

fantastic. We pushed it open like this and maybe a little bit of olive

oil at the end. How good does that look? You are not bad at this! I

tried. We have a tamale of fresh corn and quinoa with fresh herbs,

grilled vegetable salsa and marinated, grilled chicken. If you

can find the corn husks from his shop! It looks spectacular. You know

it is going to taste great as well. The first edition on the programme.

You get a burst of flavour from that crispy skin. Yes, and you still have

the moisture from the chicken. The skin is quite crisp. The marinade

went through the flesh and flavoured flesh. Let's head back to top mess

to see what our wine expert has chosen for this brilliant chicken.

Dashed Totnes. There are so many exciting elements

to your ditch, that salsa, the marinated chicken, the tamale. If I

was matching the salsa I would recommend it wonderful glass of

sparkling, English wine. Something like this. But the most important

flavour in the whole bish is that lovely, sweet, but every corner, so

I have gone for a right tasting white. It is a Chardonnay from

Argentina. Argentina may be better known for its red wines.

But it does a great line in modern Chardonnay. There is lots of

pineapple and mango and even a hint of butterscotch. But this wine is

not at all opiate. It is not joked and there is not a heavy, toasty

flavour that might overwhelm the gentle honey and yoghurt marinated

chicken. But it is fresh and young enough not to clash with that

wonderful salsa and the garnish. But this wine really shines with its

texture, it is round and buttery and that chimes in with the sweet corn

and quinoa tamale. What an exciting take on the classic combination of

chicken and corn. This is a delicious South American Chardonnay

to go with it. I prefer the first one. I agree, the

first one has more acidity. I do not like it with this. I think it is

very creamy and very bold and it does not overtake flavour. Not that

you have tried it. I have not had a chance, I don't care. It could be

Ribena. Now the hopefuls showed their show stopping dishes to Gregg

and John. The celebrities have been asked to deliver show stopping

dishes. Speech has chosen a trio of pork. Jerk pork belly on mash. Pork

shoulder in apricots stew and pork loin wrapped in pancetta and stuffed

with sun-dried tomatoes on top with a feta cheese foam.

the sun-dried tomato inside is rather dry and flooring. The pork,

because it is so tender and flavourless, it is lost with those

big salty flavours of sun-dried tomatoes and better phone. It's an

odd combination. I particularly like the shoulder in the middle. The meat

is falling apart, I love that. I like the crispness on the pork

belly, the sweet fruit underneath it. I like your mash. All three of

them are pork flavoured, with a bit of salt and sweetness. There's not a

great deal of variation between one and the other. Ade has made a

risotto, cooked in fish stock, with sea bream, clams, prawns and fennel.

I can smell the saffron from here. I'm really happy with the rice and

the lovely flavour of saffron. It's heady. It's almost an aroma on your

palate. After that you get sweet and salty shellfish. I think it's a very

well-made, tasty risotto. Thank you! Denise's monkfish has been coded in

yoghurt and peppercorn crust, served with mustard seed potatoes, green

beans on tomato relish and a mooli and pomegranate salad. You were

rushing at the end, and I think that shows. It looks a little thrown

together. The fish is a bit sweet. It should be spicier. The fish

itself is not cooked all the way through. At the moment, I think

you're fish is swimming in a pond. Sorry, it's not for me. Les has made

a lamb curry with naan breads, chutney and smarty rice. -- Bass --

basmati rice. I love your chutney. But these are not really naan

breads. They are like little scones. It's as close to a cream tea

with a curry as you are going to get. You continue to surprise me, in

a good way. Shane's lobster tails and chips have

been served with a sweet pepper salad and champagne sauce.

I like the sweetness of the lobster. Cooked very well. I like your crispy

chips. That source could be slightly less thick and slightly less strong.

I can still taste booze in it. Saying that, you can't be

disappointed with that. Brian's duck breast has been served with beetroot

four ways, pickled, fondant, poached and beetroot paint. It is

accompanied by a Madeira sauce. I'll tell you what, mate. That is

incredible effort. Silky sauce, look at that.

I love the salted beetroots sitting on the side, almost to the stage

where it is burned. Pickle, sour and sharp, thinly sliced, wonderful. I'm

blown away by the amount of work on this place. I feel quite stunned.

Katy's show stopper is her chocolate and raspberry tortellini in a white

chocolate cardamom sauce with hazelnut brittle. Your tortellini

could be a lot better shape to. -- shaped. The chocolate flavour of the

tortellini against the raspberry inside is nice, it's refreshing. But

the white chocolate sauce, with a brittle, even for me, it's a sugar

thick overload. Finally, Janet, who has made a lamb shank pie, topped

with puff pastry, accompanied by wild garlic cabbage and honey glazed

carrots. I love that. You may say, I don't

care about presentation, you obviously do. That looks fantastic.

Thank you. You have the sweetness coming from apple jelly. Lots of red

wine, lots of billions going with the meat. The meat is lovely, soft

and tender, good job for an hour and a half. I like your crispy pastry on

top. It's really very good indeed. I can't believe you said that! I can't

believe it! Surely you can find something to moan about? Have a go.

No. Let me tell you, that is a level that from what I expected this

stage, and I'm serious about that. I thought that was wonderful. Thank

you very much. We need to make a decision because two of you are

leaving the competition. Off you go. That was fantastic. To get eight of

them in the kitchen together and go, right, cook for your place in

the next round, just brought out some stunning dishes and some really

fantastic effort. There is one person who could today, whose

competition is over. That's Denise. I agree, I think the time has come.

One more person needs to leave. Who is it going to be.

Two of you are, unfortunately, leaving us.

The first contestant to leave us is Denise.

The second contestant to leave as is... Katy. Thank you.

It's time to answer some of your foodie questions. Each call is also

there to help decide what Ralf will be eating at the end of the show. We

have make from Battersby. Hello, all right? What is your question.

Liver, I love it, but there is only one way I do it, flash fry it. I

want to know if there's alternative. Calves liver? My advice would be to

service in milk to take out the impurities. But it dry and maybe

grill it, a little bit of olive oil, salt and pepper. Great with creme

fraiche as well? Or salsa, very straightforward. Can I just ask

Fernando a question? Can you hear the drums? I don't like that song!

Would you like to see heaven or hell at the end of the show? I love the

geezer to death, I agree with him, Bali is horrible. Heaven or hell?

Food Heaven! Wendy, from London. What is your

question? I would like to know, pickling brine for big snuggle. --

paid's knuckle. I would cook the brine with cinnamon, star anise,

peppers, give it an Asian influence to the Brian. Serve with cabbage.

Would you like to see heaven or hell? I like mussels but I much

prefer Phil Bali. Stewart, what would you like to ask?

What is the best way to cook rice so it comes out like in restaurants?

What I would use its three cardamom pods. So get three times, wash it

with cold water. Three parts of liquid to one part of rice. That's

it, just let it cook. Water already boiling. Maybe a little bit of

what. Would you like to see heaven or hell? Heaven. It's challenged

time. Paul seems to be stuck in the centre of the pan. Omelettes, as

fast as you can. Anybody you would like to beat? One of your old bosses

down there? There's quite a few. It would be nice to be there. Were you

on the board? I'm not there. Normally when you do what Fernando

has just done, it sticks... Like it just has done!

I think you need a chisel to get that out of there. I don't think

salt is going to improve it! No, it's not. This one. You've been

practising? You have! Fernando. I don't know, where were

you? In the bin. You are going back there. You did it in 27.08. That's

the wrong music! The wrong chef! One is Mexican, one

is French! Can't even get that right!

You don't have to have that music, because you are going on the board.

The best omelette I have had this year, on this show. You did it

in... You did it quicker than Pierre Coffman. You have been practising.

26.20 seconds. That puts him about there.

So, will it be Food Heaven Food Hell? We are now going to head

across the Mediterranean for another slice of Italian life. They are in

Bologna today and there is romance in the air, as Antonio surges for

true love. First, a more important date with some local ham.

We are off to Bologna, city of towers. They call it The Fat One.

The people in Bologna... They are not fat! Decor is that because it

has the most fantastic food in the whole of Italy. -- they call it

that. That's the one. This is the very famous Madonna.

Even the Madonna can be fact, come on? That's the way they made her,

she's so beautiful. Here, they say there are such beautiful women. I'm

going to fix a date with the most beautiful woman in Bologna. I can

guarantee, you will die for it. I'm not sure. But please help yourself.

Can we go now? It is obvious why mamma means so

much to the Italians. They also call it The Red One, because it is left

wing and liberal. If traditions are changing anywhere, they change here

first. The first thing is to get our hands on those cheeses and hands. --

hams. As soon as you walk in, your eyes

start to get hungry. So much, you don't know where to go, what to

pick. Two year aged Parma ham. I'm just like a child in a toy shop.

This is the most underrated salami of Bologna. It's fantastic.

Everybody believes it is like spam. Absolutely not. It's the most

wonderful thing ever. What about cheese? What she's

showing get? -- which cheese should we get.

I have found the perfect place to stay in the City Of Towers. Oh, my

God! That's my surprise. A medieval bed and breakfast. The

Prendiparte Tower. Look at this, Antonio. This is

unbelievable. It chocolate. I am going to have a nice rest. It is the

king of the castle because there is a servant downstairs. Could you get

me this? But he lives in a bit of an ivory tower. I live alone. I could

not have children for various reasons. My first wife could not

have any. The last one already had children. It is not that they feel a

failure. I was a bit unlucky or perhaps not prepared. I have a wife

and I would love with all my heart for him to meet somebody and to

enjoy that bit which I enjoyed in my family. I hope one day Antonio will

do it. I feel sometimes very alone. Money and all of that comes and

goes. But now I am looking for a bit more love. Just what I want from

life, actually. Just that. Seven in the evening is the best

time in Bologna. Everyone comes out in search of an aperitif. We are on

a mission to find out if women still could. But first Antonio wanted his

favourite aperitivo. They say it is so thick, you can cut it with a

knife. I was a wine much and for many years. I was a wine taster for

many years. It is typical of this region. It is almost like bull's

blood. Fantastic. Wow. This is the finest ham in Bologna. Culatello.

Gennaro, shall we have some more? Francesca. More culatello, please.

It is so good. Thank you, Francesca. Four or five portions later and we

carried on with our mission. We were asking the question if young ladies

in Italy like cooking. I am not interested in cooking. I am a crime

journalist and I love my career and I preferred to use my spare time

doing something else. Probably in the old days you could not have been

a journalist, but now you have the freedom. No. Usually the man likes

to be the chef. He likes to do something creative and original and

their women every day carries the dishes to the table. That is really

funny. My girlfriend works very hard, so if I want to eat when I

come home, I have to cook something. Did you learn to cook from your

mother or grandmother? More from my grandmother. I miss the old,

Italian, family tradition. I hope you all pursue whatever you like to

pursue. But cooking is the second-best in life. The second? I

could not believe it. When I was young every woman in Italy knew how

to cook. It is time to find out whether we have got food heaven or a

food hell. Food heaven would be these delicious mussels with fennel

and different things, but with a bread topping. It is like a pie. It

is unusual. Alternatively, this food hell could biggest pile of Bali.

What is it? It is rubbish. It will be finished off with guinea fowl

roasted of NBA. They were nice to you. They both decided to do the

mussels. First of all we have got some strong flour and a bit of olive

oil. Keep the yeast and the yeast and

salt separate. Kill it? With fresh yeast, yes. You can use warm water

or cold water. It makes no difference, except for the fact that

one will take longer to prove. This is where you get to work as well. We

waited the entire show. I am nervous now, I might cut my fingers off. Can

you finely chop these shall lots? Watch your fingers. I have got it.

Or as you do at home! The idea of this is the topping side of it. We

make it in a pan with the bread dough. This one has been proving.

What you need to do is not make it to drive. People make it to dry and

the bread becomes to drive. It looks quite sticky at this stage, but it

comes back once it has been proved. You can see the texture of it. Keep

needing it in the machine. A little bit more water. You will be

surprised how much water you can add to this. Five minutes in the machine

like this. Now I have got one which has puffed up. It has been proving

nicely. Now I am going to get the show lots and the garlic. Garlick,

please, chef, thank you very much. We are going to Fridays in a pan

with martial arts. Did you get extra strong ones for me? -- Fridays in a

pan. A little bit of butter, garlic and chopped, fresh time. The garlic

is going in first. The show lots can go straight in. Have you season it?

Not yet. Make sure you do that. Then we have got the fennel as well. And

the carrots. It is basically a combination of all these vegetables.

The difference between this and doing it any other way is I am going

to make the sauce code. Can you see? Just a bit. It is an emotional day

for me. Your mum has been text in you. Yes, she said, you are wearing

jeans. You should be more smart. What can you do? A proper, northern

mother. Now we are going to add the tomatoes. And the white wine.

Normally you would put this in the pan and put the mussels in. The

white wine and the double cream. And the mussels have been prepared. You

remove the little beard which attaches itself onto the rope. They

have long ropes which they grow on. You know the thing about mussels not

opening during cooking being off? I heard it was a myth. Me too, but to

many other chefs have said otherwise. Take your life into your

own hands. I have got a lifestyle question. When you get home, can you

be bothered doing any of this or do you just have beans on toast? I have

a hamburger. You have been eating bits and pieces all day. Do you cook

properly? I have beans on toast as well. A Mexican twist with a bit of

spice on it. A little bit of flour. Then, throw in the mussels and makes

all this together. This has been seasoned, but obviously it is cold.

The next bit is over here. What you do is take the egg wash. Put it

around the edge. I hope that pan is not expensive because it is coming

home with me along with the food! It does not have to be fancy, but you

want leftover bits. It is not like a conventional pie. If you take off

too much, it shrinks. The egg wash. You need it to drape over the top

like that. Plenty of egg wash and set the oven quite high. This is 430

Fahrenheit, 220 Celsius. That goes straight into a really hot oven. It

wants to cook for about 25 minutes. Then we have got this over here.

What you can do is warm it up a little bit by putting it on there to

get it bubbling nicely. Then we can get our plate. The whole point is it

comes to the table and everybody helps themselves. You can see it

bubbling now. You have actually got the bread with it. But most

importantly in here you have got the delicious, could mussels. Like that.

Happy with that? Oh, yes. Most chefs said they developed this recipe

whilst walking around the Himalayas and Tibet. This was on the M6

yesterday. Before you all start phoning in and complaining, I was

not driving. You were only thinking. What is a sophisticated way to the

mussels because I shovelled them into my mouth? Just follow Bruno.

Because this is in French, I have to get a Frenchman to pronounce this.

This is a Muscadet, 799, it is from Waitrose. That is all for today.

Thank you to Bruno Loubet, and Fernando Stovell. Thank you to Susy

Atkins for the wine recommendations. We will be back at ten o'clock next

Saturday. We are back at a later time of 10:40