Saturday Kitchen had chefs Shaun Rankin and Nigel Haworth – James Martin’s rump of lamb looked amazing (but then I love lamb), and Nigel’s paring of duck with mead was inspiring (I have to try something with that flavour combination!)
Great British Menu this year has a slightly different format – I’m not so keen on it with everything having to be sourced ultra-local as you don’t see so much the chefs’ usual styles, but it does force them to be a little more creative with limited ingredients. It was the North West heats with Marcus Waring overseeing veteran Aiden Byrne and newcomers Lisa Allen and Johnnie Mountain. Tensions were high, especially early in the week when the others thought Johnnie wasn’t taking it seriously – I love to see the competiveness in the kitchen! For me, none of them had a stand-out menu, Johnnie’s Gloucester Old Spot with smoked venison was probably my favourite disk from the week.
Out of the Fryingpan started this week. Genius! Take Alisdair and James, the most amusing couple from last year’s The Restaurant, and put them in to situations you just know they’ll mess up – which of course they do! If you saw them on The Restaurant, it is well worth a watch.
Jamie did Morocco. It was fascinating to see him collecting food from a market, the vendors putting produce straight in to the tangia pot to cook for him to cook (saves on bags!) I’ve also never seen an under-floor oven capable of cooking 50 whole lambs! And the markets and food stalls… I’m going.
If you missed any of these shows, check them out on BBC iPlayer and 4OD.
[Oh, and quick insider preview for Saturday Kitchen tomorrow: “Adam Byatt from Trinity in Clapham Old Town will be cooking a delicious monkfish recipe with new season asparagus. John Campbell from Coworth Park near Ascot will be cooking a superb dessert treat; a chocolate fondant with a coffee mousse and an orange foam. Wine choices from Susie Barrie (MW) who visited Welwyn Garden City this week.” Incidentally, John Campbell co-writes much of the text book material used in professional catering literature, which is what most professional chefs study.]