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00:00:03Good morning, we've assembled a lineup of culinary stars that shine brighter than the sun to help us celebrate a
00:00:09special anniversary because what the world needs right now is an excuse for a celebration. This is our celebration special
00:00:17kitchen of Saturday Kitchen Live.
00:00:40Well, that went well. Welcome to the show. Now, it's been 20 years since the relaunch of Saturday Kitchen on
00:00:46BBC One when we took over your Saturday mornings. So, it's a great excuse to assemble some of your favourite
00:00:52chefs and stars from the last 20 years.
00:00:54So, brace yourselves. We've got Theo Randall, Andy Oliver, Rick Stein, Ching He Wang and to keep things unpredictable and
00:01:01undoubtedly prove we're alive, Gennaro Cantaldo.
00:01:04And Helen McGinn's on hand to provide liquid refreshment for this stellar lineup.
00:01:10Now, we've chosen to fill our celebrity slots with one of our most popular guests and as SK nerdy superfan,
00:01:17I'm going to leave you to work out which is which, Liz Carr and Chris Stark.
00:01:22Yay!
00:01:26Guy, always, always lovely to have you both here. Are you excited to be here?
00:01:30Yeah. Well, I think we're a bit shell-shocked.
00:01:33Right?
00:01:33Yeah, yeah, because they were like, you've got some of the favourite guests and we were expecting loads of guests,
00:01:37but it's just us.
00:01:38Just you two.
00:01:38So, we feel the pressure.
00:01:40Right?
00:01:40It's a massive honour, but I mean, look at this. This is the Avengers.
00:01:43Yeah.
00:01:44It's like the ageing Avengers.
00:01:46Wow.
00:01:50Good start.
00:01:51Good start.
00:01:52Good start.
00:01:52Yeah, right.
00:01:53It's alright.
00:01:54Let's get up later.
00:01:56I'm a woman with you later.
00:01:58Don't heckle me.
00:01:59I'm the host.
00:02:00Right.
00:02:01Let's find out what's on the menu today.
00:02:03So, Theo, you are the chef who's appeared more times than anyone else on Saturday Kitchen.
00:02:08Wow.
00:02:09This is your 64th appearance.
00:02:12Ridiculous.
00:02:12I feel old.
00:02:13You do feel old.
00:02:15But you don't look it.
00:02:16What have you got for us, Theo?
00:02:17So, I'm making pasta alla scola, which is a classic Italian dish.
00:02:20We've got tally-tally, we've got prawns, we've got mussels, we've got clams, rich tomato sauce with a bit of
00:02:25squid in there and parsley.
00:02:26It's delicious.
00:02:27Beautiful.
00:02:28And, Andy, your recipes are always really, really popular, our viewers, and I suspect this one will go straight to
00:02:34that I must cook sort of department.
00:02:36What have you got for us?
00:02:37I'm making char-grilled chicken thighs with a roasted apricot chilli barbecue butter, fresh salad cream, and deep-fried potato
00:02:46salad.
00:02:47Nice.
00:02:48Very nice.
00:02:49And, Rick, we've obviously come to celebrate without the man who's appeared on every single episode of Saturday Kitchen Live
00:02:55since the relaunch.
00:02:56We love seeing you on our VTs.
00:02:58We also love having you in the studio.
00:03:00What have you got for us, Rick?
00:03:01I'm a bit surprised to realise this is a 30-year-old dish.
00:03:05Wow.
00:03:06Grilled cod with saffron mashed potato and tapenade.
00:03:10Although, in those days, we used to call it saff mash.
00:03:13Saff mash.
00:03:13One cod and saff coming up.
00:03:15Beautiful.
00:03:16Yes, chef.
00:03:16And that was delicious.
00:03:17We love that in rehearsal.
00:03:19So, we wanted to cram in as many chefs as possible today.
00:03:22So, we've asked two of your favourite and longest-running chefs to battle it out to cook the final dish.
00:03:28So, Ching.
00:03:30So, you've made this on Saturday Kitchen on your debut 20 years ago.
00:03:35Oh, my gosh, I'm that old.
00:03:37Yeah.
00:03:37But, I mean, you don't look any different, I have to say.
00:03:39Tell us what you've got, Ching.
00:03:40Oh, bless you.
00:03:41So, I'm doing this citron five-spice beef gravy.
00:03:45It's stir-fried.
00:03:46It's really saucy and comforting.
00:03:48So, yeah, luscious, fresh, vibrant veggies and a bit of rice.
00:03:52So, it's easy.
00:03:54Beautiful.
00:03:54Look forward to that.
00:03:54And, Gennaro, you've been on the show since the beginning as well.
00:03:57Tell us about your debut dish.
00:03:58Yes.
00:03:58This was my first dish I've done on Saturday Kitchen.
00:04:01It's called saltiboca alla romana.
00:04:04Thin slice of a chicken with a fontina pursuit, sage,
00:04:08splash with a little splash of wine, and on a side dish, which you're going to make it,
00:04:13I'll make sure that it's going to be gorget, baked gorget with tomato, pan gratate, parmigian,
00:04:19with saltiboca.
00:04:23Very good at that.
00:04:24Very good at that.
00:04:25So, the choice is yours at home.
00:04:27Would you prefer to see Ching sensation or Szechuan pepper beef,
00:04:30or do you want to end the show and you want it to descend into total chaos
00:04:34and let Gennaro loose in the kitchen?
00:04:36Log on to the Saturday Kitchen website now and view the terms and privacy notices
00:04:39and have your say.
00:04:41Hey, Hells.
00:04:42Hi.
00:04:43I'm very well, thanks.
00:04:44How are you?
00:04:44I'm good.
00:04:45How was Africa?
00:04:46Oh, Namibia was amazing.
00:04:48Yeah?
00:04:48I've been working there for the last two weeks.
00:04:49Oh, very good.
00:04:50See all the animals?
00:04:51So lots of animals.
00:04:52More animals than people, actually.
00:04:53Yeah, that's nice.
00:04:54Preferable, I'd say.
00:04:55It was.
00:04:56There's a lot going on today.
00:04:58There is.
00:04:58You, like, doubled up in drinks?
00:05:00Yes, I've doubled the quantities.
00:05:02It's a celebration.
00:05:02Everyone's thirsty.
00:05:03It's a celebration.
00:05:03Everyone's thirsty.
00:05:04So we've got a lot of wine.
00:05:06We've got some really gorgeous wines.
00:05:07Uh-huh.
00:05:08Two Italians.
00:05:09There's a rose in there as well.
00:05:11Mm-hmm.
00:05:11But they're all, yeah, they're gorgeous.
00:05:13And actually three out of five of them are under a tenner, which is not easy to do nowadays.
00:05:16Oh, go you.
00:05:17Uh, right, it's already a packed menu, but you won't want to miss what I'm making either.
00:05:21It's a combination of my favourite dishes that I've ever cooked on this show.
00:05:24And a lot of viewers have told us it's become their guilty pleasure.
00:05:27It's Capsalon, which basically is a great big pile of dirty fries with Donna kebab meat over the top of
00:05:34it.
00:05:34It's delicious.
00:05:35Uh, right, Theo, should we get this feast started?
00:05:39Let's start.
00:05:39Let's go.
00:05:39You lot have a seat.
00:05:41Okay.
00:05:41Okay.
00:05:42Right.
00:05:43Okay, Theo, where do we begin?
00:05:44So we'll start off by making fresh pasta.
00:05:46So I've got 350 grams of Tipo Zero Zero pasta.
00:05:49Flour, sorry.
00:05:50Okay.
00:05:50A little pinch of semolina flour.
00:05:52I've got four egg yolks and two whole eggs.
00:05:55So this is the pasta dough to make the tagliatelle.
00:05:58Uh-huh.
00:05:58And then if you could cook off those mussels and clams.
00:06:04Yep.
00:06:04And just get that pot really pot.
00:06:06And a bit of garlic and a little tomato sauce.
00:06:07So put the eggs in.
00:06:09And then I'm just going to give that a mix.
00:06:14Turn this on.
00:06:15So it's just, you know, I usually make this by hand, but you can make it in a machine very
00:06:19quickly.
00:06:20And then when it gets a bit sort of bread crummy, you can just tell by the texture, just add
00:06:25a bit of water if you need it.
00:06:26I think it needs a little bit of water, so add a little bit of water.
00:06:28Hang it yourself.
00:06:29Just, if you look at that, it's sort of like breadcrumbs.
00:06:32You've been doing it for years.
00:06:33Yeah, I mean, it's like you do it by eye.
00:06:35So Gennaro's quite into the old sort of eggless dough.
00:06:39Yeah, of course.
00:06:40Yeah, I mean, you know, Gennaro's right.
00:06:42I mean, this pasta traditionally, this dish, pasta all escoglio, would normally be baked with spaghetti.
00:06:47It's fantastic indeed.
00:06:49You know, you remind me, you know, to be home.
00:06:51When actually you mentioned the dish, you know, pasta with the clams, with everything else, with the fish inside.
00:07:00Then I'll escoglio, it is a dish, which it comes from where I come from.
00:07:05And the menu version, but your version has tasted already on the rehearsal.
00:07:10It is unbelievable.
00:07:12Oh, bless you.
00:07:13Thank you, thank you.
00:07:14It is unbelievable.
00:07:16I mean, I know you've been cooking, obviously, a long...
00:07:18You all right?
00:07:19Yeah, I'm fine.
00:07:19I'm just catching the tomatoes.
00:07:20Oh, sorry, sorry.
00:07:21Before you burn the garlic.
00:07:22Sorry.
00:07:23OK.
00:07:23So I've got my pasta dough here.
00:07:25I've just wrapped it up in cling film, put it in the fridge for 20 minutes, and then I've just
00:07:29put it through the machine one time.
00:07:30But it's very simple.
00:07:31This is one of the most easiest pastas to do, and people should make your own tagliatelle.
00:07:35I've fully agreed with you.
00:07:36You know, people should make the tagliatelle.
00:07:39One hundred gram of flour mixed all together, you can feed almost two people.
00:07:42Yeah, yeah, but you've got to get all that machine together.
00:07:44You can do it by hand as well, or only that by hand.
00:07:47Well, I don't know.
00:07:48I know, yes, I know.
00:07:49But do you know, what?
00:07:51When actually you get that small machine, it lasts a lifetime.
00:07:55No, it doesn't, because you lose all the bits.
00:07:57All the bits.
00:08:00When you're ready.
00:08:01Yeah, you've picked it up.
00:08:03I've just put the pasta through a couple of times to give it a bit more elasticity, so that gives
00:08:06it a nice sort of taste.
00:08:07When you make bread, you've got to really work the bread, the dough.
00:08:10It's the same thing with pasta.
00:08:11You've got to work the dough so it goes through the machine and becomes much sort of tighter.
00:08:16You're like a dancer, Theo, where he moves with the pasta around the kitchen.
00:08:20Do you know he likes dancing?
00:08:22He likes dancing.
00:08:22You're really into your dancing, aren't you?
00:08:24I love my dancing, yeah.
00:08:25Ah.
00:08:25I should go on strictly then.
00:08:27Do you know, I remember Jay, Jay Banks was telling me he used to do service at Rivergap and then
00:08:31go off.
00:08:31We used to go to the bass clef on a Monday night, Norman Jay, Monday nights.
00:08:34I used to go to the bass clef with Norman Jay.
00:08:36Goodness me, we are.
00:08:37Every Monday night, we would be like in that sort of sweat box with 300 people.
00:08:41That's the best.
00:08:42And the most incredible music.
00:08:43That's the best.
00:08:44What a beautiful colour of this pasta.
00:08:47He is really nice.
00:08:49Well, I've used six egg yolks in this, so it's got quite a rich colour.
00:08:52Fantastic indeed.
00:08:54OK.
00:08:54Oh, they're really nice.
00:08:55Oh, I love it.
00:08:56So when do you use fresh and when do you use dried then?
00:08:59Now, Theo.
00:09:00Oh, I'll give you another minute.
00:09:02If you make an arago bolognese, you have to use it, you know, fresh pasta.
00:09:08But it's an aromance.
00:09:10You know, make fresh pasta is an aromance.
00:09:12You know, it is so good.
00:09:14Especially on a Sunday, you roll it out, you know.
00:09:17How come your Italians are so full of chat?
00:09:21Wonderful chat.
00:09:24Because, because, because Italy, it is an emotions.
00:09:28We work with all emotion and we transfer with the food.
00:09:32There is a celebration on everything we touch.
00:09:35Not because, oh, it doesn't matter, I didn't cook properly.
00:09:37No, it is celebration.
00:09:38You know, that is there.
00:09:40You want to feed, you know, your guests.
00:09:43You want to give your best of it.
00:09:46Sorry I asked you the question, Gennaro.
00:09:49We need to know what they're doing.
00:09:50I'm just making the tagliatelle when you're ready.
00:09:52Just trying to get it ready.
00:09:54OK, so you cut it into...
00:09:55So I cut it into, like, 20 centimetres slices
00:09:58and then I put it through on these machines.
00:10:00They're amazing.
00:10:01Everyone should have one of these machines.
00:10:03Yes!
00:10:05And then they come with a cutter
00:10:06and you just put the sheet of pasta through
00:10:08and out comes the tagliatelle.
00:10:10It's as simple as that.
00:10:11So congratulations.
00:10:12I need to get in there quickly before Gennaro says anything else.
00:10:15Congratulations.
00:10:16You've just released your latest book.
00:10:19This is your...
00:10:20Is it your sixth?
00:10:21My sixth book, yeah.
00:10:22Sixth book.
00:10:22We've got copies of the Italian table.
00:10:23So we have...
00:10:24This is the beautiful Italian table
00:10:26and I really love...
00:10:28The cover of this is quite different from your other ones
00:10:30because all your other books often have, like,
00:10:32a striking image on the front but a graphic
00:10:34rather than a photograph.
00:10:36Yes.
00:10:37But you were very particular about
00:10:39what time this photograph was taken
00:10:41or are they your photographers?
00:10:42Well, I know.
00:10:42So Lizzie Mason, who's the most incredible photographer
00:10:45and she's done my last four books
00:10:47and we went to Italy in Tuscany to do that
00:10:49and she did a light test the night before.
00:10:52Yeah.
00:10:52She said, we need to take this photograph at 5.38.
00:10:55To get that.
00:10:55And that table is actually someone's front door
00:10:57with two ladders
00:10:59and we've suspended the table from ten foot in the air
00:11:01to get that shot
00:11:02and she got that at 5.38.
00:11:05She pressed the button
00:11:055.38.
00:11:06And that's the cover.
00:11:07And it's beautiful.
00:11:08And what I really love about the book
00:11:09is you...
00:11:10It's set out like a menu.
00:11:12So you've got antipasti, primi, secondi.
00:11:15How do I say that?
00:11:17Contorni.
00:11:17Oh, the nibli around.
00:11:19You know, everything extra.
00:11:20Oh, like side dishes?
00:11:21Yes.
00:11:21Ah, okay.
00:11:22And then dolce pudding.
00:11:24Oh, I love dolce.
00:11:24And this one here is the one that...
00:11:27Oh, oh, that was great.
00:11:28That was sad.
00:11:29We had...
00:11:30I just love this one.
00:11:32What's it called?
00:11:33Is it?
00:11:33It's called...
00:11:34You do it.
00:11:34You do the honors.
00:11:35It is so...
00:11:37Saracarpitina.
00:11:39Saracarpitina.
00:11:40Saracarpitina.
00:11:40That's beautiful.
00:11:42Torta.
00:11:43Guanciale, you know, in the carbonara?
00:11:46Sorry?
00:11:47Guanciale in the carbonara.
00:11:49How long...
00:11:49It used to be just pancetta.
00:11:52Yeah.
00:11:53Now everybody's talking guanciale, which is what?
00:11:56Pig's cheek?
00:11:56I think people have become much more educated about Italian food,
00:11:58and they know about regions of Italian food,
00:12:00and I think now you can get incredible ingredients,
00:12:02and that's why you traditionally use guanciale,
00:12:05because it's got more fat.
00:12:06Yeah.
00:12:06If you cook the pasta with the fat,
00:12:08you get that lovely flavour.
00:12:09Oh, yeah.
00:12:09So pancetta's great.
00:12:10You can use pancetta,
00:12:11but guanciale is even better.
00:12:12Yeah.
00:12:13More flavour.
00:12:14It is that lovely guanciale.
00:12:15Surely, I remember at the beginning, you know,
00:12:17there was no guanciale, no pancetta,
00:12:19it was a bacon.
00:12:20Yeah, yeah.
00:12:21Okay, nothing else.
00:12:22And cream.
00:12:23And cream.
00:12:24And cream.
00:12:25No, no, no, no!
00:12:26After the perfect carbonara, it's quite easy.
00:12:30It's a yoke of eggs,
00:12:31put a bit of water inside,
00:12:32you mix and everything,
00:12:34you have the guanciale full-fried up,
00:12:37the pasta goes inside,
00:12:38you remove it,
00:12:39and then you put your egg inside with the cheese.
00:12:43No cream.
00:12:44No cream.
00:12:45No cream.
00:12:45No cream.
00:12:45I can't believe you went there.
00:12:47I think with Gennaro,
00:12:49it's like a clockwork motion.
00:12:50Yeah.
00:12:53Are you excited?
00:12:54All right, carry on.
00:12:56Wasn't this chatty in rehearsal, was it?
00:12:59Wow.
00:13:00Okay, so...
00:13:00Okay, where are we at?
00:13:01So we put, I put the,
00:13:02we made the tomato sauce,
00:13:03a bit of garlic,
00:13:04added the tomato passata.
00:13:05Yep.
00:13:05You cook the mussels off from the clams
00:13:07with a bit of white wine.
00:13:08Yep.
00:13:08We put the white,
00:13:09the flavour of this pasta,
00:13:11the dish comes from the,
00:13:11the juice from the mussels,
00:13:13and then I added the squid,
00:13:15which I just chopped up,
00:13:16sliced, and the prawns cut in half,
00:13:18and you throw it in raw,
00:13:19so it just poaches in with that lovely
00:13:21juice from all the,
00:13:22the cooking juices.
00:13:23Can we, can we just have a look at this?
00:13:24So, a lot of chefs do this,
00:13:26and there's a reason,
00:13:27can you see that, Tom?
00:13:28See that muck that comes out?
00:13:30That's the, well, the grit, isn't it?
00:13:31Yeah.
00:13:32That you stop getting in that sauce,
00:13:33so that's, er, just an old J-Club,
00:13:35it's perfect for this.
00:13:35Yeah, it's, there's nothing worse
00:13:36than being able to grit.
00:13:38Er, well, it'd ruin the whole dish.
00:13:39Yeah.
00:13:40Erm, right.
00:13:42Don't forget,
00:13:43if you want to make, er,
00:13:44Theo's, er, tagliatelle at home,
00:13:45you can find the recipe at bbc.co.uk
00:13:47or scan the QR code
00:13:49and it'll take you straight to this dish.
00:13:51Er, Andy, anything caught your eye?
00:13:52I'm, I'm actually obsessing it with this pappadelli
00:13:55with slow-cooked duck and chestnuts.
00:13:57Oh.
00:13:57And I've just realised that you first made it
00:13:59on Saturday Kitchen, it says here.
00:14:01That's right.
00:14:02And Matt said it was the best thing you'd eaten all year.
00:14:05Oh, bless him, that's...
00:14:05And it was in December.
00:14:06...quoting the book.
00:14:07That is, I remember eating that,
00:14:09that is one of my favourite dishes.
00:14:10It looks beautiful.
00:14:10Also, can I say,
00:14:12while I can get a word in edgeways,
00:14:13that is, I think that is a beautiful book.
00:14:15I think that is one of your finest books.
00:14:17It's very old-fashioned.
00:14:19It's very old-fashioned.
00:14:19Yeah.
00:14:19When you look at it,
00:14:20the, the shots are beautiful,
00:14:22and it's, it's kind of, it's a proper kind of,
00:14:24it's a book you can eat from,
00:14:25but it's also a coffee table book.
00:14:27It's kind of escapism.
00:14:28Thank you so much.
00:14:29You're very welcome.
00:14:30It's, it's been such a joy to do.
00:14:34And, you know.
00:14:37And cooking anyway.
00:14:39It was real, real joy to do.
00:14:41And, you know, the, the whole team,
00:14:43it's a team behind a cookbook.
00:14:44There's so many people involved,
00:14:45but it was just such a joy to do.
00:14:47It's a lovely book.
00:14:47Right, serve it up, kid.
00:14:48Okay.
00:14:49Let's have it.
00:14:50So, toss that pasta,
00:14:51get all that starch in with that lovely sauce
00:14:53to thicken the sauce.
00:14:55I can smell it from me.
00:14:56Yeah.
00:14:56Oh my God.
00:14:57It's incredible.
00:14:58Okay.
00:14:58Really good.
00:14:59And then we put our pasta in.
00:15:03Wow.
00:15:03Lots of that lovely juice from the mussels,
00:15:05the clams, the squid.
00:15:06With this, with this aroma,
00:15:08the smell,
00:15:08I feel like having a mouth because.
00:15:12Oh.
00:15:12Look at that.
00:15:13Again, but you're cooking,
00:15:14it's, it's so simple,
00:15:15but the ingredients are so beautiful,
00:15:17and the finished product is wonderful.
00:15:20Right, bit of oil.
00:15:21Bit of oil on top.
00:15:22Yeah.
00:15:22What's it called here?
00:15:23It's called pasta alloscoglio,
00:15:24with tagliatelle,
00:15:25with prawns, mussels, clams.
00:15:26Tomorrow.
00:15:27Beautiful.
00:15:28Wonderful.
00:15:32Right.
00:15:33Incoming.
00:15:33So, Liz, Chris,
00:15:35Chris, you're going to have to eat this on your lap
00:15:37or something.
00:15:37What do I do?
00:15:38Do I sit on Rick's lap here?
00:15:39I mean, if that's your thing.
00:15:41Oh, sorry.
00:15:42Just put your face back on me.
00:15:43There we go.
00:15:44Cheers.
00:15:44Oh, gosh.
00:15:45Cheers.
00:15:46Right, health.
00:15:46Okay, so we've gone for,
00:15:48this is the Settosoli Vermentino
00:15:50from Tesco,
00:15:52825.
00:15:53It was.
00:15:53And this is one of your favourite grape varieties,
00:15:56Theo, isn't it?
00:15:57It certainly is.
00:15:58We love this grape variety.
00:16:00It's quite underrated,
00:16:02mostly kind of Liguria and down from there,
00:16:04but this one's actually from Sicily,
00:16:05and the beauty of Vermentino
00:16:08is it kind of brings together
00:16:10a subtle Sauvignon flavour,
00:16:13aroma,
00:16:14and a kind of understated Chardonnay flavour,
00:16:17so you get the best of both worlds.
00:16:18Delicious.
00:16:18In one glass.
00:16:20Really lovely,
00:16:20fresh and bright,
00:16:21and obviously Italian.
00:16:22It's delicious.
00:16:22It needs an ice cube.
00:16:23Perfect.
00:16:24Mine's really nice and cold.
00:16:25So is mine.
00:16:26Yeah.
00:16:26It's a bit warmer here.
00:16:28I'm sorry.
00:16:28Anyway, that was wonderful.
00:16:3064th appearance.
00:16:31Congratulations.
00:16:32How's the food?
00:16:33It's unbelievable.
00:16:34Yeah.
00:16:34I've had an amazing seafood pasta
00:16:36at your restaurant.
00:16:38This pasta is the greatest I've ever had.
00:16:41Oh, thank you.
00:16:41Rick.
00:16:42Wow.
00:16:43That was nicer than you took it back.
00:16:45I've actually been so potent than that.
00:16:47Wow.
00:16:48How is it, Les?
00:16:49Have you had a chance to try that?
00:16:50It's absolutely yummy.
00:16:51Oh, it's gorgeous.
00:16:52Absolutely.
00:16:52And I'm just pleased that the pasta was handmade.
00:16:56Right.
00:16:57It's the only way.
00:16:58It's the only way.
00:17:00Don't forget you're in charge of which legends dish
00:17:02gets cooked at the end of the show,
00:17:04but will you go for Ching Sichuan pepper beef stir-fry
00:17:06with five-spice gravy
00:17:09or do you prefer Gennaro's chicken saltimbocca
00:17:11with courgettes and tomatoes?
00:17:12The choice is yours.
00:17:13Log on to the website now.
00:17:15And have your say.
00:17:16Right.
00:17:16So as we've mentioned many times on the show,
00:17:19Rick here is the only chef to have appeared
00:17:21on every single episode of this show since 2006.
00:17:25Rick, obviously we're lucky to have you in the studio today,
00:17:29but we still need to fill the old VT slot.
00:17:32So we asked you to pick this clip.
00:17:36So tell us what you've picked.
00:17:38Well, I picked an early day of me in the kitchen
00:17:41at the seafood in Padstow,
00:17:42and the thing I like about it is it is so busy
00:17:45and I'm under so much pressure.
00:17:47And if I swear a little bit, I hope the BBC will forgive me
00:17:51because it was 30 years ago.
00:17:53Sorry, we bleeped it all out.
00:17:55Anyway, this is from 1997.
00:17:56Take a look at this.
00:18:03How's it going, Steve?
00:18:06What?
00:18:07It's only three grill on five and six now then, Steve.
00:18:30You've got a supermarket for 13.
00:18:32Two steak and one medium well done steak, yeah?
00:18:37Right.
00:18:38I just wanted to tell you why I think it's such a good idea
00:18:40we're doing another programme.
00:18:42A little bit sort of balled up here
00:18:44because we're very, very busy.
00:18:45The adrenaline's going like crazy.
00:18:48The thing is that loads of people have said, like critics said,
00:18:52great show, but only do the one.
00:18:53OK, that's it.
00:18:55You know, a slice of your life, wonderful,
00:18:57has a certain sort of poetry about it,
00:19:00but just you should know when to get out.
00:19:02The thing is I've had lots and lots of really nice letters
00:19:05from people that say the way I cook,
00:19:07which is a little bit, well, a little bit disorganised,
00:19:11but it's like people, a bit like people cook at home.
00:19:14And it, you know, I suddenly realise I'm communicating with people.
00:19:17I feel quite sort of strongly about this,
00:19:20but that's what telly's all about, is communicating.
00:19:22And if you know that you're really getting through to people,
00:19:26then you think, well, why not do it again?
00:19:27There's nothing wrong.
00:19:28If people like what I have to say, I'm going to say it again.
00:19:31Now, just think of the most fun seafood dish you can imagine.
00:19:36Before I start cooking this paella,
00:19:38the most important thing for all these rice dishes,
00:19:41like risotto, jambalaya, paella, is a very good stock,
00:19:45and that's what I really have got here.
00:19:47Lots of pieces of lobster, legs, claws, body parts, prawns.
00:19:52I've got leek, I've got carrot, I've got onion.
00:19:55I've got a good stock base.
00:19:56In fact, in this case, it's chicken stock.
00:19:59I've got a little bit of cognac, white wine, tarragon tomato,
00:20:03and a tiny bit of saffron, so real plenty of flavour.
00:20:07And the dish itself, really quite simple,
00:20:09but this is what counts the stock.
00:20:12First of all, I want to fry the fish.
00:20:14So in the pan goes some good olive oil, very, very hot pan.
00:20:23If you put this one on the telly, I'm going to have your guts for garters.
00:20:29So into this very, very hot pan goes some plenty of olive oil and some monkfish.
00:20:36That really is hot.
00:20:38Turn it over.
00:20:39This is very important, this bit.
00:20:41Cook the monkfish off, brown it off,
00:20:43because I like that sort of, what I call a caramelised flavour in the fish
00:20:48that comes out in the final paella.
00:20:50Then the squid.
00:20:52Again, turn it over just to get lots of flavour.
00:20:55Now a bit of seasoning, a bit of pepper, some salt.
00:21:01Just turn it over a couple of times.
00:21:04Okay, out comes that.
00:21:06Just lift them out.
00:21:08Get ready for the next phase.
00:21:11This is an all-in-one pan dish.
00:21:13Ideal for cooking in bedsits, flats, etc.
00:21:17Right, in go the onions.
00:21:19Turn them over a little bit.
00:21:22A little bit more oil, I think.
00:21:24And then the garlic.
00:21:25Now I've got this in two parts.
00:21:27Some chopped and also some cloves,
00:21:29because I always remember when I had paella in Valencia
00:21:33as having lots of little cloves of garlic in it,
00:21:36as well as a garlicky sort of taste.
00:21:38And some white of leaf.
00:21:39And some red peppers.
00:21:41Turn that over.
00:21:43Let them cook.
00:21:45I'm never partial to sort of part raw peppers myself.
00:21:48So let that cook on a bit.
00:21:50And then in goes the rice.
00:21:52Now I use arborio rice, which is risotto rice.
00:21:56And most people suggest that you should use, if not Valencia, long grain rice.
00:22:01But the great thing about arborio rice, which is what they use in risottos,
00:22:05is it's got big plumpshire sort of grains.
00:22:08And I really like that.
00:22:09And if you don't turn it over too much, it doesn't get too creamy,
00:22:13which is what you're looking for in risotto, but not in paella.
00:22:17Sorry, in there went some saffron.
00:22:19Really good saffron I've got here from Valencia again.
00:22:23And chuck that all over to really coat the grains of rice.
00:22:27That's very important in these sort of dishes with oil.
00:22:30The rice tastes much better at the end.
00:22:33And then plenty of this delicious shellfish stock.
00:22:38This is the real secret of good rice dishes.
00:22:42It's a good stock.
00:22:43Now how much stock to put in?
00:22:45Well, in this case about four pints, I suppose.
00:22:50But actually, I sort of know when the right amount's gone in.
00:22:53It's sort of a bit like, well, what shall we call it?
00:22:56Zen and the art of paella cooking?
00:22:59OK, that's just about enough.
00:23:00Just stir that in.
00:23:02Whoa!
00:23:02And leave that to cook for about 15 minutes.
00:23:06Right, the rice is about done now.
00:23:08Just give it a bit of a toss.
00:23:09Get it nice and...
00:23:12In go the mussels.
00:23:13Look at these big, black mussels.
00:23:15They're wonderful.
00:23:16And they're just going to open in the heat of the rice.
00:23:19Take about three to four minutes.
00:23:21So in goes the rest of that seafood.
00:23:25The monkfish and squid.
00:23:28And all that lobster.
00:23:31Now look at that.
00:23:32Now you begin to see what a wonderful dish of paella is.
00:23:35Who needs chicken when you've got all this seafood?
00:23:38Some people even put snails in.
00:23:40Well, actually, that is the sort of the right thing, I understand.
00:23:43But we don't have a sort of local snail farm.
00:23:44But we do have plenty of seafood.
00:23:46See what I mean?
00:23:47Plenty of seafood.
00:23:48Don't want...
00:23:49I mean, it's good to have a lot of rice.
00:23:50But it's good to have a lot of seafood too.
00:23:57OK.
00:23:57Just let that warm through.
00:24:00So just have a little taste of that rice.
00:24:02Which is what I'm most interested in.
00:24:03Because that's the cook's sort of professional interest.
00:24:06I've got some fish there too.
00:24:09It's lovely.
00:24:10It's plumped the rice.
00:24:11It's slightly hard.
00:24:12But it's so edible.
00:24:14And that saffron's coming through.
00:24:16And, well, you know.
00:24:17I mean, you can't help but just think that is rather special.
00:24:20I mean, it's the sort of thing you want to eat on a great old long lugger.
00:24:24You know, with a group of friends and six bottles of...
00:24:27Oh, I don't know.
00:24:29Coat de Rhone.
00:24:30Like, chilled Coat de Rhone.
00:24:31Or plenty of good sangria.
00:24:32Not rubbish sangria.
00:24:33Good strong Spanish wine.
00:24:35That's the sort of thing.
00:24:40I mean, who knew the usually calm and collected Rick could actually lose his pool.
00:24:46Very sweary in that.
00:24:47I know.
00:24:48I just think all the bleeps are better than the swearing.
00:24:51That's funny.
00:24:52But, I mean, I love it because it shows kind of, you know, before TV.
00:24:56Yeah.
00:24:57You know, this was like hectic restaurant life.
00:24:59Yeah.
00:25:00Well, you would know that.
00:25:00Well, yeah.
00:25:01From a while ago.
00:25:02But, hey.
00:25:03Now, listen.
00:25:04Let's move on.
00:25:05So, apparently, I've made over a thousand recipes on this show.
00:25:09Yeah.
00:25:11Some of them better than others.
00:25:13Let's be honest.
00:25:14So, when it came to kind of picking a favourite, there was one obvious one that jumped into my head.
00:25:18And then we thought, hmm, how should we kind of supercharge this?
00:25:22So, my favourite, right, and it's become a bit of a favourite at sort of food festivals and stuff,
00:25:26when I do those around the country, is this thing called Capsalon.
00:25:29Now, Capsalon, do you know it?
00:25:30Yeah, this is the sort of dirty fries.
00:25:33Dirty fries.
00:25:34So, traditionally, it was made with chicken, shawarma, meat, fries, and everything else that goes on a kebab.
00:25:40So, we've tweaked it, and it's kind of more like Capsalon 2.0.
00:25:44So, there was another recipe I did a while ago, which was a donna kebab at home.
00:25:48So, this is it.
00:25:49So, we've taken the donna meat.
00:25:50We've put it on chips.
00:25:51We've got chilli sauce.
00:25:52We've got garlic sauce.
00:25:53We're going to toss the chips in a way that my friend Freddie Bird has done on this show, which
00:25:58I think is brilliant.
00:25:59And that's in butter and garlic and rosemary.
00:26:02So, extra filth.
00:26:04And then this little bit of chilli sauce, which is a South African thing.
00:26:08It's called blackjang.
00:26:09And it's a really quick one.
00:26:11It's made with apricot jam.
00:26:12Stay with.
00:26:13Apricot jam, chillies, salt, garlic, and white wine vinegar.
00:26:17And it's kind of an instant chilli sauce.
00:26:20And then we're going to finish it with some gouda.
00:26:24Gouda.
00:26:24Gouda.
00:26:26Cheese, because this is Dutch.
00:26:28And then grill it, and it's a bit of salad garnish.
00:26:31Honestly, it's immense.
00:26:33Wow.
00:26:33So, I'm just going to start this.
00:26:35So, basically, this is all this put together.
00:26:38Now, like I said, I've done it before.
00:26:39You can go and get the recipe online.
00:26:41Lamb, lamb mince, lamb fat, loads and loads of spices.
00:26:44Right?
00:26:44Blitz it all up.
00:26:46Spread it between two sheets of greaseproof.
00:26:48And then you concertina it like so.
00:26:52And then you bake it in the oven at about 200 for about, sort of, 15 minutes.
00:26:57So, that goes in the oven just like that.
00:27:01Okay?
00:27:01And then it comes out and it looks like that.
00:27:03And then we're going to grill it.
00:27:05Could you be so kind as to mince up some garlic?
00:27:09Yes.
00:27:10Melt the butter in that little pan over there.
00:27:11Okay.
00:27:11Chop up some rosemary.
00:27:13Whoa, whoa, whoa.
00:27:14Go on.
00:27:15Here you keep, superfan.
00:27:17Okay.
00:27:18So, that's where we're going to, sort of, toss those chips in there.
00:27:20They're not trusting me with sharp objects.
00:27:22Are they not, Liz?
00:27:23No, never.
00:27:23What's going on?
00:27:24You're here for the answer.
00:27:25It's my history on the show.
00:27:26Make us laugh, Liz.
00:27:27My history.
00:27:29Talking about your history on the show, there's, I believe this is your fifth appearance.
00:27:34Yes.
00:27:35Many memorable moments.
00:27:36A few of them have gone viral, including the one where you suddenly stood up.
00:27:39Well, I was going to save it.
00:27:40I was saving it.
00:27:41You, it was joyful.
00:27:43Because we got to this point, you brought me over here.
00:27:46And then I was like, don't worry, it's not a miracle.
00:27:48And I stood up.
00:27:49And you were just not expecting me.
00:27:52Didn't know what to say.
00:27:53And that, that's, that was fun.
00:27:55What, me looking uncomfortable?
00:27:57I think.
00:27:58Yeah, really uncomfortable.
00:28:00I think that's, that's what I enjoy about you, really.
00:28:02Yeah.
00:28:03But you go, you know, it's a lot of fun in here, so every time I'm invited back, it's
00:28:08a real joy.
00:28:08I mean, I love, I know I don't look it, but I love food.
00:28:11And, er, it's okay, you can laugh at that.
00:28:16I don't know.
00:28:17What does that mean?
00:28:20Oh, it's so difficult.
00:28:23And the first time you came on, you were very down on quinoa.
00:28:27Yeah, I, I did believe, and I still do, that quinoa is up itself.
00:28:32Bit smug.
00:28:32Er, I feel the same about kimchi now, to be honest.
00:28:36Oh, really?
00:28:36That's my latest, sorry, but yeah.
00:28:39And raw food, but that's probably just.
00:28:41Sorry Liz, quick question.
00:28:42Am I bringing the pan to here, or am I bringing myself to the pan?
00:28:44You, er, you would probably take the pan to you.
00:28:47Probably wise.
00:28:47There you go, don't burn them.
00:28:49Thank you mate.
00:28:50You did very well.
00:28:50Okay, so if you can melt that together Chris, that's really hot, so you probably won't
00:28:54want to do it off the heat.
00:28:56Right, I'm going to get on, is that how high is that?
00:28:58The pressure.
00:29:01It's like slow things.
00:29:03Hi Chris.
00:29:04We are, we are just sitting here and judging you.
00:29:06Unbelievable.
00:29:07Yeah.
00:29:08Can I also just very quickly apologise to, to Rick there.
00:29:10My wife's already messaged me saying, how did you manage to insult our favourite
00:29:14chef?
00:29:16Too soon.
00:29:17It's because what I wanted to say is we had an incredible meal in your restaurant,
00:29:19we had this beautiful seafood pasta, but then I saw Theo looking at me and I was like,
00:29:23oh my gosh, one of them is going to get insulted.
00:29:26And I hope you don't mind, Rick, because you're my absolute hero.
00:29:29I'm quite impressed, your wife is watching you.
00:29:33That's true.
00:29:33How long have you been married?
00:29:35Oh God bless her heart, yeah.
00:29:37She's watching.
00:29:38And Chris, you've presented a few films for us over the years.
00:29:44And the first time in the studio, it wasn't with me, it was Andy.
00:29:47That's right, yes.
00:29:48Over here.
00:29:48Yes it was, yeah.
00:29:49And it nearly didn't happen, tell us about it.
00:29:51No, so this was a really strange situation.
00:29:53So I think someone had cancelled the night before, I think they were ill.
00:29:57Truth be told, I think I was only in because I think Professor Green had a dicky tummy or
00:30:00something.
00:30:02And Andy you were so amazing and that morning I came in here, it was my best mate's wedding
00:30:08later that day.
00:30:09Right.
00:30:10So I'd been with him the night before, we were in a hotel room, you know, where you
00:30:13stay with your best mate before and we were having a couple of drinks.
00:30:15And I got the call saying, would you like to be on Saturday Kitchen?
00:30:18So I did, I came here, I've got to be honest, I treated the whole thing as a bit of
00:30:22a wedding
00:30:23pre-drink.
00:30:25Slightly discombobulated.
00:30:25A little bit.
00:30:27But then what was amazing is that night I had to do the best man speech at his wedding.
00:30:31But I did it with Saturday Kitchen cue cards.
00:30:35Look, look, look, look, look, we've got the picture.
00:30:36Look at the cue cards.
00:30:37That's so cool.
00:30:39That is brilliant.
00:30:40What do they think?
00:30:40Do they think that was cool or a bit shabby?
00:30:42I don't know.
00:30:43I don't know.
00:30:43By then I think, you know, I was a bit merry let's just say.
00:30:47But it was, yeah, it was so special being on this show for the first time.
00:30:51And every time I come here it's kind of a little dream come true because it doesn't
00:30:56feel that long ago that I was just watching this on TV and watching all of you guys do
00:30:59your thing.
00:31:00Well you started watching it in uni, is that right?
00:31:02When you were making dodgy pastas in kettles.
00:31:06Yeah, I mean I love my food.
00:31:08I love cooking.
00:31:08It's become a real passion.
00:31:09Andy, you know, I love my barbecues now.
00:31:13I get a bit of stick for that sometimes, believe it or not.
00:31:15What's that?
00:31:16Yeah, Crouchy thinks my barbecuing obsession, let's just say, is a little bit weird.
00:31:20No.
00:31:21It's not, it's a passion.
00:31:22It's a passion.
00:31:23I'll tell you what was a little bit, not weird, I mean flattering maybe, is the hashtag
00:31:30you came up with.
00:31:31So I used to tweet along to this show and I'd be watching it.
00:31:34It's a bit cringe now looking back but I was at uni and I'd be lying in bed, big night
00:31:39out the night before and I'd be tweeting under the hashtag Saturday Kitchen Lad.
00:31:46Lads, lads.
00:31:48But I loved it and it's, it's crazy to think what my life was like then and what it is
00:31:54now.
00:31:54My wife and my kids, this show is a part of their routine every Saturday.
00:31:57It's been a part of mine for so many years.
00:31:59Aww.
00:32:00Hi kids.
00:32:01I just really want to celebrate that.
00:32:02Hi kids.
00:32:03Aww.
00:32:04Well I'm glad you could join me.
00:32:05It's crazy to be in here Liz, isn't it?
00:32:07Now I feel really bad because I only watch it when I'm on it.
00:32:11Go on Liz.
00:32:13However Liz, you, you and your lovely partner Jo have made us a cake.
00:32:18We made you a birthday cake.
00:32:20Aww.
00:32:20That's so sweet.
00:32:21You always cook, you know, you and your great guests always have cooked such amazing food
00:32:26and that's it, we're like right, we're doing, it's a school cake so it's just a plain sponge,
00:32:31vanilla sponge with a lemon icing and lots of hundreds and thousands so.
00:32:35That's so, right we're going to bring, bring that later in the show, show everywhere.
00:32:40Right, I'm going to start piling this up.
00:32:42This looks great.
00:32:42So, filthy chips, covered in butter and garlic and what am I going to do?
00:32:48But even these dishes are great Matt, like for doing the chips, do you know what I mean?
00:32:51It makes more of a thing of them.
00:32:52Even the dishes are great.
00:32:53Love it.
00:32:54That's great.
00:32:55Right, donna meat.
00:32:58So, let's, er, oh.
00:33:01Okay, is that enough?
00:33:02That's enough.
00:33:04Right, let's turn that off.
00:33:05Right, then let's get the, er, cheese over.
00:33:08I can't believe it's got cheese on it as well.
00:33:10Cheese.
00:33:10Fine enough fries.
00:33:12Right.
00:33:12Okay.
00:33:15I love that.
00:33:17Erm, right, let's keep an eye on that.
00:33:20Is there anything I can do?
00:33:20Keep an eye on it.
00:33:21Erm, hey.
00:33:22Is there anything I can do for you?
00:33:23No, you're good.
00:33:24Oh, do you want to keep an eye on that?
00:33:25I'll keep an eye on it.
00:33:26What does that mean?
00:33:27Just, just, what you do right?
00:33:29It's the work experience, kid.
00:33:30Just staring.
00:33:31You need to like, just lean on the oven.
00:33:33Yep.
00:33:34Like that.
00:33:34Hi there.
00:33:35It looks cool.
00:33:36Have a look at it.
00:33:37Erm, so Liz, you were our first, er, Zoom guest.
00:33:41Yes.
00:33:41When we were just keeping this, this show on the road in Covid.
00:33:44I did it in my dressing gown, as I recall.
00:33:48I remember.
00:33:48Thanks for making the effort.
00:33:49Yeah, yeah.
00:33:51It, it, it, and then, and then I had a chef's hat the next time he came back to me.
00:33:55Do you have, like, have you got cats?
00:33:56I remember cats.
00:33:57Yes.
00:33:57There was a cat there.
00:33:58There was cats knocking around too, wasn't there?
00:34:00A cat and an aubergine.
00:34:01Are you even looking at that, Chris?
00:34:02I just need to make sure here.
00:34:04Do you know what?
00:34:05Thanks.
00:34:06That's good.
00:34:06That's good.
00:34:07It's ready.
00:34:08Right, so.
00:34:09Thanks, Chris.
00:34:10What a job, Chris.
00:34:11Incredible.
00:34:12Well done.
00:34:13Right, so, finish it like a kebab.
00:34:17Garnish.
00:34:18Yeah.
00:34:18Lovely.
00:34:18Bit of salad.
00:34:19Does that make you feel better about it?
00:34:21Exactly.
00:34:21Yeah, well it's like, well it's like they do in a kebab shop, innit?
00:34:25Yeah.
00:34:25Chilli sauce, garlic sauce.
00:34:28Errr.
00:34:29I am so glad I'm on statins.
00:34:36Right.
00:34:37Da da da da.
00:34:39Wow.
00:34:39Wow.
00:34:41Save me, Sam.
00:34:42Go on, try that.
00:34:43It's quite hot.
00:34:44I'll ask you about that in a second.
00:34:46What dish do you want to see at the end of today's show?
00:34:49Would it be Ching's?
00:34:51Will that get your vote?
00:34:53So Ching, describe the dish for us.
00:34:55Okay, it's a beautiful Sichuan five spice beef sirloin steak.
00:35:00Really juicy, delicious.
00:35:02Wrapped in this umami sauce.
00:35:04Lots of veggies.
00:35:06Really good for you.
00:35:07Yeah.
00:35:08And super easy.
00:35:09I mean, come on.
00:35:10Super easy.
00:35:10And Tanaro, tell us about your debut dish.
00:35:12I'm going to make a chicken salt invoker with slice, small slice of a chicken,
00:35:17with a fontina cheese, with prosciutto, sage, and then cook me in a batter, splash of
00:35:24a wine, and hallelujah.
00:35:26And then on the side dish, this lovely zucchini with a tomato, which I'll show you how to do
00:35:32what you have to do.
00:35:33Okay.
00:35:33The breadcrumb and...
00:35:35Just rolls on.
00:35:36Oh no.
00:35:37Just rolls on and on and on.
00:35:40So the choice is yours.
00:35:42Log on to the website now and have your say.
00:35:45How's the capsule on 2.0?
00:35:46Seriously.
00:35:46Let's get it.
00:35:47I thought you'd like it.
00:35:48It's got better.
00:35:48It's great.
00:35:49Saturday Kitchen Lad.
00:35:50Yeah.
00:35:51Right.
00:35:52Time now to enjoy some of your favourite classic comedy capers from bloopers to unforgettable
00:35:57moments.
00:35:58We've seen it all over the years.
00:36:00So many, so hard to choose.
00:36:03Take a look at this.
00:36:10Let's do this.
00:36:11Let's do it.
00:36:13Fire!
00:36:17Never!
00:36:19Never!
00:36:21Never!
00:36:23Never!
00:36:23So the idea is that you flip it up and shake it.
00:36:34It'll definitely come out.
00:36:36Go on Dave, go on.
00:36:38We've just cut my finger and that's okay because this is live television with very sharp knives.
00:36:43We're fine.
00:36:44Trust us to do something like this.
00:36:45Oh no.
00:36:46Oh no.
00:36:46I could have done sandwiches or something.
00:36:49You can do it the night before.
00:36:51I only want half a lime.
00:36:53Half to one.
00:36:54Do this.
00:36:54That's alright with you.
00:36:54Yeah that's fine.
00:36:55Go through the other one as well.
00:36:59Oh it's going well.
00:37:00Now if it doesn't come out the first time.
00:37:02Just sweat the nut.
00:37:03What are you doing?
00:37:04Just put the nut and release the pressure.
00:37:06Yes!
00:37:08Look at that.
00:37:12Oh look!
00:37:13Oh!
00:37:14Da-dup!
00:37:14Da-dup!
00:37:16Da-dup!
00:37:16Da-dup!
00:37:17Da-dup!
00:37:20Here we go.
00:37:20That was very fast.
00:37:22I've told you about the wines and as ever you didn't listen.
00:37:24Okay
00:37:28If you want to try and get it now because it won't be around for long don't tell everyone about
00:37:32it exactly
00:37:39Terrible it's really terrible don't buy this
00:37:43No one wants to drive
00:37:45I'd be like a nice red bird yes, I really exactly what if you touch my chicken
00:37:51This is my lovely cheek Tom don't look at that anyway. I'm just getting butter onto the breasts
00:37:57It's all good. Is it Davis or Davies say this say this okay?
00:38:01Easy if you like it's like a Welsh spelling is it ie it's a Welsh spelling, but there's no Welsh
00:38:05in me
00:38:06Oh, no, I don't want them
00:38:07I
00:38:12There's lots of options so it's your pork is the gorgeous moment
00:38:16But this is where you're adding the side dish a little pork is the gorgeous moment your pork is the
00:38:20gorgeous moment
00:38:21I feel like I want it on a t-shirt
00:38:26You taught me how to make my burn a store does it work? He does yes
00:38:31Yes, it works look creamy split the bird long. He's looking at me
00:38:37I'm really in trouble
00:38:39It's a really good resume
00:38:43My cooking call again
00:38:48No, just put it over my show
00:38:54Matt you know who you look like now? Gennaro Comteldo
00:39:02One thing I love about you is that every time you come on the show
00:39:05It's like you've never been on television
00:39:10This this is unbelievable
00:39:13We are three minutes over everyone
00:39:17You probably don't know this about crumpets Matt, but if you take a crump because of the holes in the
00:39:22top and it's got a smooth side
00:39:24I know if you if you throw them if you put enough backspin on the blue blue, okay, you couldn't
00:39:37Come back to you. Yeah, yeah, what do you try?
00:39:41Have a good telly this isn't it watch a blind man cut his food come back to par four and
00:40:02I'm still cutting there
00:40:04So I'm presuming there is there lots of tickets still left for the tour how dare you?
00:40:13Yeah, yeah, 56 samosas in a day
00:40:16No, Joe was the proudest thing I've ever done and I've had kids
00:40:20Right I made a cake
00:40:22Well done
00:40:28Don't say I'd never do anything for you babe
00:40:33I love I am a squid
00:40:36You are squid, yes I want to be a squid
00:40:38Can I mention the C word?
00:40:41Christmas, yes
00:40:44I thought I saw my job flash me through my eyes
00:40:50She saw you doing that show the other day when you were in Barbados talking about food with some old
00:40:54white blood
00:41:00Ten years younger than Andy
00:41:04I've done a song with H and steps
00:41:10He's not joking
00:41:26It's a turn off
00:41:28Just to remind everybody this is a cookie
00:41:31So let's introduce our very own panto cow buttercup
00:41:36I
00:41:36Stop stop
00:41:38You're in my life
00:41:43Thank you Nigella
00:41:46Now it's time to find out whether Judy
00:41:49Is facing her food heaven or her food health
00:41:52Okay, does anyone want to know what's going on here?
00:41:55To be honest Matt you've been doing this cooking show for a long time and I don't know if anybody
00:41:58cares
00:42:07Very funny show right? It's a funny show I like to say
00:42:09That is very funny
00:42:11Right still to come Rick's cooking a fabulous fillet of cod with a creamy saffron mash from his iconic fruit
00:42:16to the sea series
00:42:17And what dish do you want to round off today's menu with?
00:42:20Will it be Ching's sensational Szechuan pepper beef stir-fried with five spice gravy
00:42:23Or Gennaro's chicken saltimbocca with courgettes and tomatoes?
00:42:27Log on to Saturday kitchen website now
00:42:29And have your say
00:42:30The vote is really really close
00:42:31It's really close, neck and neck at the moment
00:42:33So get online and vote
00:42:36Right Andy, this old white guy wants to make the food with you
00:42:40Oh bless you, you've cleaned your skin since then haven't you done it?
00:42:43Yes
00:42:45It's a true story
00:42:47What is?
00:42:48That somebody called you that
00:42:49I was like
00:42:50What the old white guy?
00:42:51She means Matt Tebbit, bless him
00:42:52Right, I am going to make, we are going to make
00:42:55Yeah
00:42:56Some chargrilled chicken thighs
00:42:57I'm going to get a spoon
00:42:59Chargrilled chicken thighs
00:43:00You are going to make some fresh salad cream
00:43:02For the people out there
00:43:04I love salad cream
00:43:05Well we have a thingamouse
00:43:06I don't like salad cream out of a jar
00:43:08I can't bear it
00:43:09My boyfriend absolutely loves it
00:43:11Garfield
00:43:12I love it
00:43:12Yes Garfield
00:43:13Happy birthday Garfield
00:43:15Happy birthday Garfield
00:43:16Is he here?
00:43:17I've been told to be nice
00:43:17He's not here, he's coming
00:43:18Okay
00:43:19He'll be here, it's his birthday day
00:43:20He's 59 years old today
00:43:22And he's the best boyfriend in the world
00:43:23Aww
00:43:24He is really nice
00:43:26He's a lovely guy
00:43:26Ask me on Monday
00:43:28But today
00:43:29Today he's my favourite
00:43:31Favourite of all my boyfriends
00:43:34Right, so I'm seasoning this with a bit of green seasoning
00:43:37You love the green seasoning
00:43:38I do love the green seasoning
00:43:39I've got to just throw all the all purpose all over myself
00:43:40Great, marvellous
00:43:42All purpose seasoning we make ourselves as well
00:43:44That's got onion salt, garlic salt, a little bit of celery salt, paprika, a little bit of cayenne, a bit
00:43:52of cumin, all spice
00:43:53All the lovely ingredients you get in Antigua
00:43:56You go to Antigua a lot
00:43:57I love Antigua
00:43:57And you know what I love is Barbuda
00:43:59Barbuda
00:44:00Barbuda is beautiful
00:44:00But Barbuda is like another
00:44:02Another
00:44:02It's a beautiful, beautiful place
00:44:04I love that you go there so much, Theo
00:44:06It makes me very happy
00:44:07I do think of you
00:44:08Yeah
00:44:08You hook me up
00:44:10Are we going together?
00:44:11Sounds nice
00:44:12He's giving up on me
00:44:13I'm coming
00:44:14I'm coming
00:44:15I'm coming
00:44:16We're all coming
00:44:17Oh my god it's so loud in here
00:44:19I know
00:44:21It's like a panto
00:44:23So let's talk about the fresh salad cream
00:44:25So the fresh salad cream is basically like making a mayonnaise
00:44:28Yeah
00:44:28But with hard boiled yolks
00:44:30I couldn't believe it was so simple when I looked it up actually
00:44:33So I've only ever made salad cream over a bain marie with egg yolks
00:44:36Don't need to
00:44:37Don't need to
00:44:37Just get it mashed down like that
00:44:39It's really simple
00:44:39I do like the stuff in a bottle I have to say
00:44:42Sorry
00:44:42Yeah I do
00:44:43I love it with egg and crust sandwiches it's better than mayo
00:44:47For an egg and crust
00:44:47Yes
00:44:48It's got acidity isn't it
00:44:49Yeah yeah yeah
00:44:50Right so I've got my chicken
00:44:51This is back from the day when we used to use curly parsley
00:44:54Not flat leaf parsley
00:44:56Oh yes
00:44:56Oh let's make a curly parsley one next time
00:44:58I like the idea
00:45:00I love curly parsley
00:45:02It's delicious
00:45:02It's got more flavour I think
00:45:04Right so
00:45:05I am making the barbecue butter
00:45:08Another thing I'm not very a massive fan of are those big bottle barbecue sauces
00:45:13It's just a lot of sugar and not much flavour to me
00:45:15So I started doing these like barbecue butters
00:45:19Different times of year using different fruit
00:45:21Apricots are in right now so I'm using fresh apricots
00:45:24Roast them all up with lots of garlic
00:45:27So everything goes in here
00:45:28Garlic, onions, chillies
00:45:29With the seeds in
00:45:31Okay
00:45:32That's your prerogative
00:45:33All chillies with the seeds in
00:45:36These big ones aren't very hot at all
00:45:38Yeah
00:45:38They're not that you know they're fine
00:45:39But obviously if you don't like it hot then do what Matt does and take the seeds out
00:45:42It's absolutely fine
00:45:44No judgement here
00:45:45Quite a lot of judgement
00:45:46Quite a lot of judgement here
00:45:50Well
00:45:50Right so we've got apricots roasted up with tomatoes, garlic, onions and a whole bunch of other glorious things
00:45:57All going into here with some butter, a bit of rum and a bit of honey
00:46:02I've managed to sneak the rum in
00:46:04Rum
00:46:05Gotta have rum
00:46:06So tell us about some of your personal highlights in life Andy
00:46:10No here on the show
00:46:11Well I guess the main one
00:46:14I mean other than working with you dear friend
00:46:16Yeah
00:46:16The main thing that I suppose
00:46:19Tom
00:46:20Tom you were the only one who laughed then
00:46:22Just say it
00:46:24Yeah
00:46:24I think
00:46:2520 years too long for you Tom
00:46:27I think
00:46:2920 years is a long time
00:46:30In 10
00:46:31Um
00:46:32Was er
00:46:33When I was on with um
00:46:34Fluella Benjamin
00:46:35Ah
00:46:36Is it Dame Dame Dame
00:46:37Dame Fluella Benjamin
00:46:38Baroness sorry
00:46:39Baroness Fluella Benjamin
00:46:41That's right
00:46:41And she told me she was proud of me
00:46:43Oh I remember
00:46:44And I mean I still get a little bit choked up
00:46:46Because when I was a kid Fluella
00:46:49Baroness Fluella was one of the only black people on TV you know
00:46:52And so you know she was on and we'd all come running down
00:46:55House Fluella's on the telly
00:46:57Um
00:46:57And she really does mean a lot to me
00:47:00You know in her footsteps I walk you know what I mean
00:47:03On her shoulders I stand
00:47:05So her telling me she was proud of me and I cried
00:47:07And mocked me
00:47:08I did
00:47:09You did mock me
00:47:10I'm sure I didn't
00:47:11You did
00:47:12Can't take it back you went
00:47:13Are you crying?
00:47:16And I was indeed crying because it just was so moving to me
00:47:20And er it was a beautiful moment
00:47:22And you know Saturday kitchen does have room for laughter
00:47:25But also really serious stuff too
00:47:26And it was great
00:47:27It was an amazing thing
00:47:28I was I was proud of myself
00:47:30Right in goes the rum
00:47:32Not too much
00:47:34Dark rum
00:47:35Er that's gold rum actually
00:47:37Dark rum's a little bit too
00:47:39Sort of um smoky
00:47:41Yeah a bit too heavy
00:47:42I love the fact that you use quite a bit of rum in your recipes though
00:47:45I do
00:47:46I do
00:47:47I do
00:47:47At different times we use white
00:47:49I use white rum on a crudo with like raw fish
00:47:51Yeah
00:47:52And the marinade for a little bit of raw fish
00:47:54Really nice
00:47:54I'm looking at Rick saying is that alright?
00:47:55It's alright
00:47:57Um
00:47:58There we go
00:47:59We're just going to blitz that down
00:48:02I don't think it's anything
00:48:03I'll put a little bit more rum in this one
00:48:04There we go
00:48:06So where did you come up with this then?
00:48:08We're just playing around
00:48:10Sorry what?
00:48:11Where did you come up with this?
00:48:12Just playing around
00:48:13Well do you know what?
00:48:14I was like
00:48:15I feel like at this time of year
00:48:17There we go
00:48:17That's too loud
00:48:18That's too loud
00:48:19That'll be fine
00:48:19I feel like at this time of year
00:48:21It's when we're all getting everyone together isn't it?
00:48:23Round the table
00:48:24In your garden
00:48:25Whatever it is you're doing
00:48:26This is a barbecue recipe
00:48:27But like
00:48:28You can do it in a pan
00:48:29You can do it on the plancha like this
00:48:31It's easy ways for people to make delicious things
00:48:35Yeah
00:48:35For the people that you're bringing together in your house
00:48:37You know?
00:48:38And because I think people get a bit overwhelmed
00:48:40They get
00:48:41You think right
00:48:42I've got 20 people coming over
00:48:43What am I going to do?
00:48:43You want to do something that's going to impress them
00:48:45It doesn't have to be over complicated
00:48:47Who invites 20 people?
00:48:49Do you?
00:48:50Do you?
00:48:51Do you?
00:48:51Do you invite 20 people?
00:48:53My wife does
00:48:56Have you lost 20 friends?
00:48:58I never get to know until the last minute
00:49:01I'm going to put this into the oven
00:49:03Very quickly
00:49:04Well I'm going to put it here
00:49:05I've got one that's been in the oven
00:49:07So what else are you up to?
00:49:08Well speaking of having people over
00:49:10You know Glastonbury is not happening this year
00:49:12Yeah
00:49:13It's a fallow year
00:49:14But next year
00:49:15It's coming back with a bang
00:49:16Yes
00:49:17And fingers crossed Taylor Swift
00:49:19Oh blue
00:49:20What?
00:49:22Wrong with you
00:49:23No
00:49:24Not Taylor Swift
00:49:25But you know that my boyfriend Garfield
00:49:27Is one of the people behind the gorilla bar
00:49:30Danny Shangri-La
00:49:32So if any of you have never been to you
00:49:33It's where you go in Glastonbury
00:49:35Where you just don't want to go to bed
00:49:37Have you been Cliff?
00:49:39Yeah
00:49:39I really want to go with you though
00:49:41Yeah
00:49:41Yeah
00:49:42It's the best bar in Glastonbury basically
00:49:45And we
00:49:45And it's our bar
00:49:46We run it all
00:49:47Well I say we
00:49:48I just turn up
00:49:49It's a nuts area
00:49:50I've seen Matt at these food festivals
00:49:52You know very much headlining his own Glastonbury
00:50:00So my friend Jamie Winston got married
00:50:03Oh name drop
00:50:04No she's my friend
00:50:06Alright
00:50:06I can't help it if you're impressed Matt
00:50:08Absolutely
00:50:09But her and our beautiful James Suckling got married
00:50:11And I told them for their wedding present
00:50:13I would make a restaurant in my house for them
00:50:15Okay
00:50:16So we're doing it this year
00:50:17Because they're real Glastonbury babies Jamie and James
00:50:19So this year we have got 22 people coming to the garden
00:50:23Right
00:50:24With our friends agency 11
00:50:26And we are doing a banquet for them in the back garden basically
00:50:30I can't wait
00:50:31Nice
00:50:31Can't wait
00:50:32You told your neighbours you're going to get some speakers in
00:50:34All my neighbours come
00:50:35Yeah
00:50:35We had Nana's birthday party in my back garden
00:50:37Nana Cherry
00:50:38Right
00:50:38Another one
00:50:40Bosh
00:50:41About 80 odd people
00:50:43All my neighbours came
00:50:44They loved it so much
00:50:45They sent me flowers after us
00:50:46We had the best time ever
00:50:47My neighbours are the best
00:50:48We love you
00:50:49So we're doing that
00:50:51And then I'm also going to Malawi
00:50:53In a couple of weeks time with WaterAid
00:50:56Okay
00:50:56To go and look at all the incredible work and the projects that they do
00:50:59I'm so excited about that
00:51:00That's cool
00:51:01How long are you there for?
00:51:02About five days I think
00:51:04It's going to be a whistle stop tour
00:51:06Right
00:51:06Of Malawi
00:51:07But I'm really looking forward to it
00:51:08WaterAid are a brilliant charity
00:51:09The work they do is incredibly vital
00:51:11So I'm quite honoured to be asked to go and join with them on it actually
00:51:15How did that salad cream work out?
00:51:17Good?
00:51:17Yeah good
00:51:18And then we also made deep fried potatoes
00:51:21We've got to tell the people about the deep fried potatoes
00:51:22Yeah like tater tots
00:51:24Like little tater tots
00:51:25Cool them down
00:51:26You can have it a bit warm still
00:51:28But then your
00:51:29It will make your salad cream loosen up
00:51:32When it hits the warm potatoes
00:51:34So it's best to get them a little bit
00:51:35Room temperature
00:51:36They don't have to be icy or anything
00:51:37It's just ambient room temperature
00:51:39Right
00:51:40This is good to go as well
00:51:41What a team Matt
00:51:43What a team
00:51:44Where do I put the
00:51:44There you go
00:51:45Andy I love the fact you're using chicken thighs
00:51:47Always
00:51:48It's really forgiving when you cook for a lot of people
00:51:51Always
00:51:51I don't like chicken breasts
00:51:53It has so much flavour and texture
00:51:54Yeah
00:51:54I don't
00:51:55Because it's got fat in it
00:51:57I don't really eat chicken breasts
00:51:58What are you doing?
00:52:00Just plating up
00:52:00Why are you plating up?
00:52:01I'm being shouted at
00:52:02In my ear
00:52:04I mean I don't like this at all
00:52:08Just the future reference
00:52:09That makes me very uncomfortable
00:52:10We're running out of time
00:52:12Right
00:52:13Look at this
00:52:14Look at that
00:52:16What's it called?
00:52:18It's called char-grilled chicken thighs with barbecue
00:52:20They've got butter
00:52:21And deep fried potato salad
00:52:22And fresh salad cream
00:52:24It's moving
00:52:24There you go
00:52:29Okay
00:52:29Right
00:52:31Crowd pleaser
00:52:31Over to you guys
00:52:33There you go
00:52:33Rick
00:52:34Dish that up between the two of you
00:52:36Yep
00:52:36Wait is this your fan Andy?
00:52:39You bought this last time
00:52:40You love that fan don't you?
00:52:42That's very hot
00:52:42It's my fan from my niece Tyson
00:52:44I told you my last one
00:52:45It's very hot
00:52:46Right what have we got health?
00:52:47So for this one
00:52:48We have got a viognier
00:52:49From the longer dot
00:52:50This is for Morrison's
00:52:51The best viognier
00:52:52Viognier as a grape
00:52:54It needs somewhere warm
00:52:55Because it loves to soak up the sun
00:52:57And so this gives it gorgeous ripe flavours
00:53:01You've got the note of the apricot in there as well
00:53:03You'll find in the wine and it's in the dish
00:53:05And also there is a certain amount of colour coding going on here
00:53:08Right
00:53:08Because this is so nice
00:53:09It matches
00:53:09Exactly
00:53:10It's a lovely ripe golden white
00:53:12And that goes with the dish
00:53:14So yeah
00:53:14I hope you love this one
00:53:16I love this one
00:53:16Can I interrupt?
00:53:17Yes
00:53:18Yes
00:53:18I just think colour coding it looks great
00:53:21The problem with a lot of barbecue food
00:53:23There's too much stuff going on
00:53:24Really
00:53:25And this
00:53:27It just looks immediately
00:53:28You've got a big plate of that
00:53:30You just think I just want to eat all that
00:53:32Because it looks so pretty
00:53:34You know
00:53:35That butter is delicious
00:53:36That butter is great
00:53:37You know what else?
00:53:38That butter is really great
00:53:38On a leg of lamb
00:53:40Or a shoulder of lamb as well
00:53:41There's apricots
00:53:42And the chili work really really well
00:53:43But also the wines are
00:53:45Yeah
00:53:45It's a very good match
00:53:46And it's a tenner
00:53:48As well
00:53:49So you get a lot of wine for your money
00:53:50Also I've just realised
00:53:51I'm not cooking it at the end of the show
00:53:53So cheers
00:53:55Right
00:53:56Let's catch up now
00:53:56With the Queen of Baking
00:53:57Dame Mary Berry
00:53:58And she's helping my favourite stand-in
00:54:00Saturday Kitchen host
00:54:01Alex Jones
00:54:02To master a classic Victoria sponge
00:54:04And an extra special tasty treat
00:54:05Mary has sent us
00:54:06A little film to introduce
00:54:07The Clipper set
00:54:08Oh
00:54:09I want to wish
00:54:11Saturday Kitchen
00:54:12Happy 20th birthday
00:54:14I've had such fun over the years
00:54:17And now I'm going to bake with Alex
00:54:20Here we go
00:54:26My dear friend Alex Jones
00:54:28Is on her way
00:54:30With the lovely Scout
00:54:31Come on
00:54:33Come on
00:54:33Apart from my own mum
00:54:34She's the only one
00:54:35Who's taught me anything domestic
00:54:37And I think that's the same
00:54:38For lots of people all around the country
00:54:40Come on Scout
00:54:41Let's go
00:54:41Let's go and see Mary
00:54:43Oh it's so good to see you
00:54:45Welcome
00:54:45It's great to see you
00:54:46Look the children have picked these for you
00:54:49Oh how lovely
00:54:50That's a little something
00:54:50Oh great
00:54:51Well you're here to cook with me
00:54:52I mean hopefully I've improved since last time
00:54:55I'll see what I can teach
00:54:56Alright
00:54:57Come on then in we go
00:54:58Come on then
00:54:59Hi Freddie
00:55:00How are you?
00:55:01Come on Scotty
00:55:04Do you remember your mum making a Victoria sandwich?
00:55:07Absolutely
00:55:08I mean it's what you're most well known for
00:55:12We begin with baking spread
00:55:14Over the years people's biggest mistake is not using it straight from the fridge
00:55:20If it's a sunny day and you put it warm it's too soft and you don't get the same rise
00:55:26Oh I see
00:55:27Okay so it has to be quite hardish firm
00:55:30That's right
00:55:30And then put the eggs in
00:55:32Okay
00:55:33Next in four eggs
00:55:37I think my skills have improved a little bit since we first started
00:55:40But do you remember when I made you those biscuits and they were from your recipe book
00:55:44Well they were so hard and he was so polite he said they've got a lovely crunch
00:55:49Crunch you nearly lost all your teeth on them
00:55:51They've been in the oven a bit too long
00:55:53Well
00:55:54Never mind
00:55:54And you had a new oven it wasn't your fault
00:55:56You know new tools
00:55:58Alex should be safe with my method
00:56:01Equal quantities of baking spread, caster sugar and self-raising flour
00:56:07And because it's the all-in-one method you don't cream it as much as you would one level teaspoon
00:56:14of baking powder
00:56:16Okay
00:56:16In it goes, you don't have to sip it or anything
00:56:19Too much baking powder is another common error
00:56:22It'll make the cake rise then fall
00:56:26This is much easier on the arms
00:56:28See I still mix it by hand because we don't have one of these
00:56:31Yeah
00:56:31Speed it up a bit
00:56:34You like that?
00:56:35Oh I love that
00:56:36That is very satisfying
00:56:37I reckon that's two minutes
00:56:39Okay, there we go
00:56:44Divide the mixture between the tins
00:56:46That looks a perfect mixture
00:56:49Let's spread it evenly
00:56:51Okay
00:56:51Ginny, you're pretty good at judging the right amount in the tent
00:56:54Well, village show is in my sights, Mary
00:56:56A couple more years and we'll be there
00:57:00Okay, we ready to pop them in?
00:57:01Right
00:57:03Side by side, isn't it?
00:57:05Perfect
00:57:06There we go
00:57:08They'll need 25 to 30 minutes in a 160 fan oven until golden
00:57:14Then out to cool on a wire rack
00:57:19You've done very well
00:57:20Those are absolutely beautiful
00:57:21And by the way, there are no spares
00:57:23There's no here one I did earlier
00:57:25So, from now on it's up to you
00:57:27Look at that
00:57:28There we are
00:57:29Perfect
00:57:30And the other one
00:57:31Okay
00:57:32It does feel very special, Mary, to be making this with you in your 90th year
00:57:38Well, I must say, you know, since I cooked with you at the very beginning
00:57:42I've done it several times
00:57:44You were shaking away, you were nervous and fumbling
00:57:47There's none of that now
00:57:48Wow
00:57:49There we are
00:57:50Good
00:57:52First, some delicious whipped cream
00:57:56All of that
00:57:56Oh yes, we want it to be generous
00:57:58Definitely
00:58:00If you put the jam on first, it begins to go into the sponge
00:58:04And you don't mind the cream coming out the sides?
00:58:07Not really
00:58:07No
00:58:08I love the little delicate strokes
00:58:11Come on, get going
00:58:12Do I look like I'm really concentrating?
00:58:14Then a good layer of strawberry jam on the other sponge
00:58:18That's plenty, isn't it?
00:58:20You can't argue with that, can you?
00:58:22Lovely
00:58:24Finally, the real test of Alex's confidence
00:58:27The moment of truth
00:58:29Go on, turn it back
00:58:30The big flip
00:58:31Yep
00:58:31Okay, here we go
00:58:33And there are no spares
00:58:34Oh my goodness
00:58:35Okay
00:58:38That's lovely
00:58:39That's lovely
00:58:40That's a perfect Victoria sponge
00:58:41Oh
00:58:41Right
00:58:42I like a little bit of sugar on the top
00:58:44There you go
00:58:46Look at that
00:58:48How proud are you of that?
00:58:50Very
00:58:50And to make it with you, very, very special
00:58:54Well, you're a perfect pupil
00:58:55Thank you
00:58:56Absolutely lovely
00:58:57Shall we have a slice now?
00:58:58Absolutely
00:58:58I'm desperate
00:59:00This is why I came, Mary
00:59:02Oh, look at that
00:59:03Oh, yum
00:59:10Happy birthday, Mary
00:59:11Cheers
00:59:16Mmm
00:59:17Yes, yes, yes
00:59:19It can't get much better than that, can it?
00:59:22I honestly think we should rename this the Mary Berry Sandwich
00:59:26Because it is yours
00:59:35Thanks, Mary and Alex, you two are great together
00:59:38Er, right
00:59:39The website vote is closed
00:59:40And we can soon find out whether
00:59:41Serenity or chaos
00:59:43In the shape of Ching or Gennaro
00:59:44Has won the culinary battle
00:59:46Oh no
00:59:47So, from one national treasure
00:59:49Mary, not me
00:59:50Er, to another now
00:59:51I thought you meant me
00:59:52Rick, this is your moment
00:59:53Thank you very much
00:59:55So what are we making?
00:59:56Well, I'm doing this grilled filleted cod
00:59:57Er, with saffmash
01:00:00Saffron mashed potato
01:00:01Okay
01:00:01Tapenade
01:00:02And I want you to make the saffron mashed potato
01:00:04Because I talk too much
01:00:06Fine
01:00:06Not anything like Gennaro, but
01:00:08You know what I mean?
01:00:09I know
01:00:10Gennaro goes out to my head
01:00:12So, erm
01:00:13What I'm going to do
01:00:14You can always learn
01:00:14Is just the eating stuff
01:00:16Just going to, erm, grill the cod
01:00:18Okay
01:00:19And actually I quite like grilling cod
01:00:20As opposed to pan frying it
01:00:23Just simply because
01:00:24I like the way the skin colours up under the
01:00:27Salamanders
01:00:28Okay, so skin side up
01:00:29Yeah?
01:00:29Yeah, yeah, yeah
01:00:29Okay
01:00:30Now Chris, you're our super fan
01:00:32I think one of your dreams was to cook with Rick Stein
01:00:34It's sort of bucket list stuff
01:00:36Now's not the moment
01:00:40Yeah, come on
01:00:42Yeah, come on
01:00:43Yeah, come on
01:00:44Yeah, come on
01:00:45Yeah, come on
01:00:45Rick, Rick
01:00:45Right
01:00:46It's done already
01:00:46Although you did insult him earlier
01:00:48No, I didn't
01:00:49Yeah, you did
01:00:49I was trying to compliment him if it went wrong
01:00:51Are you hot in that coat?
01:00:52I am a bit hot
01:00:53Do you want to take it off?
01:00:54Yes
01:00:54No, thank him
01:00:55What's up?
01:00:56It's all good
01:00:57Take him off
01:00:58Take him off
01:00:59Because I like it
01:01:00Okay, can you make some tapenade?
01:01:02Okay
01:01:02So chop chop chop chop
01:01:03Yep
01:01:03All this lot together
01:01:05And then in a bowl
01:01:05A little bit of brandy
01:01:07Squeeze a lemon
01:01:09Dijon mustard
01:01:10And some olive oil
01:01:10Just to loosen it
01:01:11Okay
01:01:11Right, I'll get on with this mash
01:01:13Don't lock it up
01:01:14As I was saying
01:01:14Just go on and grill with the cod
01:01:17Which will take about eight minutes
01:01:18Okay
01:01:19You could probably keep an eye on it
01:01:21I will
01:01:23Don't you worry
01:01:24I'll do that
01:01:25Right
01:01:25Right, so let's talk about this mash
01:01:28So where did this come from?
01:01:29It actually came from Simon Hawkinson
01:01:32Hang on
01:01:32I've nicked the wrong
01:01:33Yeah, you take that
01:01:34Oh, that's fine
01:01:35That's fine
01:01:36I've taken the wrong
01:01:37Let's use this one then
01:01:40Simon Hawkinson
01:01:41Who
01:01:42I think they
01:01:42I just thought it was a great combination
01:01:44It was in the days like
01:01:45This is 30 years ago
01:01:47When
01:01:47The idea of doing things like
01:01:49Saffram and mashed potato
01:01:50Was quite new
01:01:52Sure
01:01:52You know these days you do
01:01:54Lobster mashed potato
01:01:56Well anything you like really
01:01:57But saff mash has always been a real
01:02:00A real
01:02:01Over the years when you've been cooking
01:02:02Do you look at recipes that you've done in the past
01:02:05And go oh no I couldn't go near that
01:02:06And then there's some you
01:02:07Like this
01:02:07You look at it and go this is a classic
01:02:09Well you know the book
01:02:10It was
01:02:11I love that book
01:02:12Food stories
01:02:12You know when I
01:02:14When I did it
01:02:15I mean the first
01:02:15The book before that was called
01:02:17Taste of the Sea
01:02:17Yeah
01:02:18And that was all my recipes
01:02:20People have said to me
01:02:21I did a book originally called
01:02:23English Seafood Cookery
01:02:25Yeah
01:02:25Richard Stein then
01:02:27Because Rick seemed a bit sort of racy
01:02:30And I just remember thinking about fruits of the sea
01:02:33Oh this is this is not so good
01:02:35Yeah
01:02:36But over the years it's funny with those things
01:02:37I'm chopping the chili now
01:02:39And leaving the seeds in
01:02:40Yes sorry the seeds are in right
01:02:41I think we should make this a thing
01:02:43Seeds are in
01:02:44Seeds are in
01:02:45Over the years I've gone back to that book
01:02:46And we're still using lots of the recipes from it
01:02:50Well I always say and I've said to you sort of privately over lunches and dinners and stuff like that
01:02:54There's there's one recipe that always stood out for me
01:02:56Yeah
01:02:57Which was very much of the time and it was it was a lobster salad with duck liver
01:03:01Yes
01:03:02And that just
01:03:02That was the epitome of restaurant cooking
01:03:06It was decadent and rich and exciting
01:03:09Well I mean we used to do it with foie gras of course
01:03:12But these days you have to be a bit more
01:03:14That's yeah I think there's nicer things to eat
01:03:16I mean ethically that's not so
01:03:18I totally agree
01:03:19I bet you thank me for mentioning that
01:03:21Yeah thanks Rick
01:03:22I'm just looking very busy here
01:03:24Yeah that's good
01:03:25Good
01:03:25That's generally how I work this show
01:03:27That's a really good point there Chris
01:03:29What I want to say about the tapenade
01:03:31It's so much better if it's hand chopped rather than putting a whizzer
01:03:35I agree
01:03:35You know what I mean
01:03:36It's like mayonnaise
01:03:37Mayonnaise needs to be made by hand
01:03:38Absolutely
01:03:39Otherwise it just looks like Hellmann's
01:03:40Or others
01:03:42Or what?
01:03:43Or others
01:03:44Other brands
01:03:44Loads of other brands
01:03:45Oh yes you've got to mention the other brands
01:03:46Of course you have
01:03:47Yeah yeah yeah
01:03:47So I'm building up a little sort of sweating of root
01:03:52It's just onion and
01:03:54And carrot
01:03:55Okay
01:03:55And then I'm just going to add some
01:03:58Wet materials to this sauce
01:04:00Wet materials?
01:04:01Yes
01:04:01Is that a culinary term?
01:04:03No I don't think it is
01:04:04Actually
01:04:05Right
01:04:07So I've got some tomato in there
01:04:08Some white wine
01:04:10Let me move some in there
01:04:10That's your problem
01:04:11And actually I've just put some pepper
01:04:12White pepper in there
01:04:14I really like the taste of white pepper
01:04:15It's not used a lot
01:04:16I love white pepper
01:04:17Do you?
01:04:18Yeah sort of smoky
01:04:19It's smoky
01:04:20It's sort of different
01:04:20When you're not used to it
01:04:22You think what is that?
01:04:23It's like an exotic spice
01:04:24It's really nice
01:04:25I think it's got more subtle
01:04:26Character
01:04:27I agree Andy
01:04:28I agree
01:04:29I agree
01:04:30Now what's next then?
01:04:31Oh yes
01:04:32I've just done the
01:04:33Oh good
01:04:34Thank you
01:04:35Thank you so much
01:04:36One job
01:04:37How is it?
01:04:38One job
01:04:39That's right
01:04:40You should have had me watching that
01:04:42That's great
01:04:43The old
01:04:44That's what I do
01:04:44Do you know what I think about
01:04:46Sadly Kitchen
01:04:47What I really like about it
01:04:48But it makes me nervous as hell
01:04:50Right
01:04:50Is the fact it's live
01:04:52Yeah but that's the fun bit
01:04:53I know
01:04:54As you saw in my intro
01:04:55That I completely messed up
01:04:57If that was recorded
01:04:58I'd have to do it again
01:04:59And then it gets boring
01:05:00But it's just that sort of tension
01:05:02Of being live
01:05:03That makes it so special
01:05:04I think really
01:05:05And then I would say
01:05:06All the videos that I always see you do on here Rick
01:05:08You
01:05:09I've not really travelled the world
01:05:10I've done
01:05:11Sort of
01:05:12Malia, Kavos, Santi
01:05:13That's really been how I
01:05:15I feel like I've explored the world
01:05:17You'd like Shangri-Laura
01:05:18In Glastonbury
01:05:19I feel like when I watch you on the TV
01:05:22I learn so much
01:05:23And I go try these foods
01:05:24And I love
01:05:25And aspire to go to those countries one day
01:05:27But until then
01:05:28You do it for a lot of us watching
01:05:30Well I mean it's easy for me
01:05:32Because I just
01:05:32Don't have to make stuff up
01:05:33I just go to another country
01:05:35Yeah
01:05:37It's called cultural appropriation
01:05:41You're inspired by Vince
01:05:42Thank you, Andy
01:05:43Thank you
01:05:44So I've just mentioned
01:05:46Fish stock in here now
01:05:47So I'm just going to leave that
01:05:49Simmer away
01:05:50And of course I had to do one earlier
01:05:52Because you only get a number of minutes
01:05:53Which is good really
01:05:54Because you could go on talking forever
01:05:56Yeah, couldn't you?
01:05:57Boring
01:05:57Rick, when we were in rehearsals
01:05:59We were talking about fish stock
01:06:00Talk to us about how you make your fish stock
01:06:02You know we were talking Theo
01:06:03About fish stock rules
01:06:05Well I think it's worth saying really
01:06:07Because all the books say
01:06:09That fish stock should be only simmered
01:06:11For about 30 minutes
01:06:12Because you get this sort of gluey
01:06:14Yummy taste in a fish stock afterwards
01:06:16Yeah
01:06:16But you don't do you?
01:06:17No, it's rubbish
01:06:17I think you need about an hour to cook
01:06:19Like you think like a fish stock
01:06:20With fish heads
01:06:21Yeah
01:06:22Or you know lots of like strong fish
01:06:24You need to cook every long time
01:06:25To get all the gelatin
01:06:26I think you do
01:06:26You were saying in rehearsals
01:06:28You in the restaurant
01:06:29You used to
01:06:30Or you still do have two different classes
01:06:32Of fish stock
01:06:33Which I've never heard before
01:06:34Well it's just that I just
01:06:35We used to
01:06:36We don't do so much now
01:06:37But we used to fill it all the fish
01:06:39In the old days in the seafood
01:06:40Yeah
01:06:40So we would fill loads of bones
01:06:42Yeah
01:06:42And I just hate throwing bones away
01:06:45Or shells away
01:06:46Yeah
01:06:46So we used to use like turbot
01:06:48Solve
01:06:49For the sort of first class stock
01:06:50And then we used
01:06:51To roast the bones
01:06:52A bit like making a beef stock
01:06:55And then make a stock
01:06:56With those
01:06:57And you just get more flavour actually
01:06:58Yes
01:06:59With olive oil
01:06:59Not sort of lard or something
01:07:01So I used to use that
01:07:03In making like bria messes
01:07:04And fish soups and things
01:07:05And this
01:07:06Because I mean the whole
01:07:07This whole dish is
01:07:08Inspired by Provence really
01:07:11Speaking of which
01:07:12Now this is
01:07:13Good on you
01:07:14I love it
01:07:14I just do the talking now
01:07:15Look
01:07:17I just explain and you can do it
01:07:19Right
01:07:19Do you remember Delia Smith
01:07:20Went on a tour at one stage
01:07:23And got John Tovey I think
01:07:25To do the actual cooking
01:07:26Really
01:07:27Which I thought was great
01:07:28Here you are
01:07:29Takes all the trouble out
01:07:31Showing off and talking to him
01:07:33Does this mean I can count myself
01:07:34As your sous chef
01:07:35For one day
01:07:36Yes absolutely
01:07:36Because you can
01:07:37Because you've got a good gift of the gab
01:07:39Oh
01:07:39Yeah
01:07:40So
01:07:41Right
01:07:42So this is quite delicate
01:07:43So we've got olive oil mayonnaise
01:07:45We have
01:07:45And this is going to thicken
01:07:46And this
01:07:47Yeah yeah just pour some of that in there
01:07:49Well this is how you do it
01:07:50This is always when you do like a
01:07:53It's hot
01:07:54I can't remember what you call it now
01:07:56Emulsion
01:07:58Emulsion
01:07:58Yeah
01:07:59Carbonara
01:08:00Liaison
01:08:00Liaison
01:08:01Right
01:08:01You just add the warm stock
01:08:04To the egg
01:08:05So that you bring the egg up to temperature
01:08:07And it otherwise
01:08:08You'll create scrambled egg
01:08:10Okay
01:08:11That's looking good
01:08:12Keep going
01:08:12Yeah
01:08:13I think we're just about there actually
01:08:15I think that'll do it
01:08:15So you want a nice kind of coating
01:08:16Yeah I think that'll be alright
01:08:18Consistency
01:08:19Shall we try it
01:08:19Yeah shall we
01:08:20Get a spoon
01:08:21Do a bit of
01:08:22This is what coating means
01:08:24It just means just going like that
01:08:26And looking at it
01:08:27How is it
01:08:27Delicious
01:08:28Oh I've got that spoon in there
01:08:29Delicious
01:08:30I know I would say that
01:08:32Right
01:08:33Are you ready to rock and roll
01:08:35Let's get going
01:08:36Okay so we've got our cod
01:08:37Thank you
01:08:37Oh that looks great
01:08:38Let me get everything else
01:08:40Erm I just erm
01:08:41Do actually rather like
01:08:43The look of a piece of cod
01:08:45But these days we're doing this thing called forgotten fish
01:08:49Which erm
01:08:50It's just a little sort of
01:08:53I don't know
01:08:54Just a little slogan
01:08:55And what it means is we're using less well known fish
01:08:59Like this dish would be really good with something like ling or coli
01:09:04Do you use that in the restaurant
01:09:05Yeah yes
01:09:07Because we're trying to persuade people to eat less cod
01:09:10Because cod is a bit endangered
01:09:12Yeah absolutely
01:09:13But gosh do I love cod
01:09:14You know
01:09:15Right well you finish it off
01:09:16Okay I'll finish that off
01:09:17Erm
01:09:18As a reminder you can find all of today's studio recipes at bbc.co.dk
01:09:22So that's beautiful that
01:09:24That's a perfect liaison isn't it
01:09:26I don't take you straight to Rick's dish
01:09:27Oh thank you
01:09:28I'm talking too much
01:09:29No no no no no
01:09:30You can do what you want
01:09:31You're a national treasure
01:09:32Yeah
01:09:33That is good enough
01:09:34I would say this is a delicious dish
01:09:36Yeah?
01:09:37Yeah
01:09:37Oh would you?
01:09:38Yeah yeah yeah
01:09:38As opposed to
01:09:39Yeah I don't know why
01:09:39Yeah okay
01:09:42So we just put a bit of
01:09:43Something else that went viral many years ago
01:09:44Put the tapenade on the side
01:09:45Thanks for that
01:09:46Like that
01:09:47And then just finish off
01:09:48Thanks for doing a bit of lovely chopping there Chris
01:09:51So just a bit of erm
01:09:52Chopped parsley round it
01:09:54Sorry did you just say lovely chopping?
01:09:55I had some tomatoes there
01:09:57Did you what?
01:09:58You just said lovely chopping to Chris
01:09:59Yeah
01:10:00He's made up
01:10:01I was just going over it
01:10:04There we go there it is
01:10:05My heart is beating
01:10:07Right
01:10:07I can almost hear it
01:10:09Rick
01:10:09Looks classic
01:10:10Tell us what it is
01:10:11It is
01:10:12Grilled fillet of cod with saffmash and tapenade
01:10:16Brilliant
01:10:16And I'd say it from itself
01:10:21Err right
01:10:22There yes
01:10:23Clap him
01:10:23Clap him
01:10:24Right Chris
01:10:25Seeing so you help make it
01:10:26You can er
01:10:28Dive in
01:10:29Let us know what you think
01:10:31Right here's some wine
01:10:32Kids
01:10:33There you go Rick
01:10:33Thank you very much
01:10:34What have you got here Halse?
01:10:35So I know that er Rick you love Chardonnay
01:10:39Chardonnay
01:10:39Love it yeah
01:10:40You love the Chardonnay
01:10:41So this dish really does work with the Chardonnay because of the
01:10:45You've got the sauce in there and the saffron and the mash and the fish
01:10:48But this one actually is a bit of a hidden gem hidden in plain sight
01:10:52It's in the co-op
01:10:53It's £7.25 and it's from South Africa
01:10:56Of course
01:10:56725
01:10:57Stellanbosch Drive yeah
01:10:58But it's fair trade as well
01:10:59So you know everyone's being paid a fair price
01:11:02Sometimes with very cheap wines it's sort of got a fast fashion feel about it
01:11:06You just need to know where they come from
01:11:07But this one we were talking earlier about how
01:11:10South Africa
01:11:11Yeah
01:11:12I just think it's sort of halfway between Europe and Australia
01:11:15Completely
01:11:16In terms of depth of flavour
01:11:17Yeah
01:11:17I think the Aussies are making sort of lighted Chardonnay or these anyway and Sauvignons
01:11:22Yeah
01:11:23But I just think South Africa is a sort of perfect meeting of
01:11:27Yeah and a great value as well
01:11:29Yeah
01:11:29How is that Chris?
01:11:30It just doesn't get any better then
01:11:31Really?
01:11:32What not even Theo's?
01:11:37Right
01:11:37Well done
01:11:38Well done
01:11:39Well done
01:11:39You're a legend
01:11:40Have you seen him DJ as well?
01:11:41I have
01:11:42Purple Tiger
01:11:44Right
01:11:44Over the last 20 years we've had over 450 chefs in our kitchen
01:11:49Many familiar faces that started their TV journey right here have become household names
01:11:53So let's hear from some of their favourite moments from the show
01:12:01Happy 20th birthday Saturday Kitchen with lots of love
01:12:0520 years
01:12:0620 years in TV is like 100 years in the real world and that is such an amazing achievement
01:12:12Of beautiful trustworthy TV every Saturday
01:12:15To be part of Saturday Kitchen for 20 years is the joy of my life
01:12:20It's genuinely one of my favourite things that I get to do
01:12:23My favourite thing about being on Saturday Kitchen is how fun it is
01:12:28We're missing this year
01:12:29Okay
01:12:30All in there?
01:12:31Yep, all in there
01:12:32Okay, that was your fault
01:12:33Sorry
01:12:37My personal Saturday Kitchen highlight has been doing the show with Bob Multima
01:12:41It was just such a fun show
01:12:44The drink reminds me of something my mum would give me if I had bad wind
01:12:50That doesn't mean it's a bad thing
01:12:52I do remember Matt with Greg Davis that wonderful six foot nine comedian
01:12:58Look at me there, I'm looking at the monitor
01:13:00I've taken on a different persona
01:13:01Do you feel more powerful?
01:13:02Do you feel more powerful?
01:13:04I do
01:13:04I feel like a proper man
01:13:06Good
01:13:06Like Steve Redgrave
01:13:08Get off the step down
01:13:09There we are
01:13:11I think meeting Danny Trejo was very very very cool
01:13:15Let's talk about my midlife crisis
01:13:17Do you think, you of all people, do you think I need a piss?
01:13:21Do I need an earring?
01:13:22I suggest you get like a little tattoo
01:13:24Something like that
01:13:29The day that I met Rick Stein
01:13:31Like I was calling my mother up
01:13:33I was like oh my god
01:13:34I've just met Rick Stein
01:13:35Like it was a really big deal
01:13:36The one that stands out for me was doing the Christmas special with Rick Stein
01:13:42Proper food hero moment
01:13:44I got to cook with Michel Roux
01:13:46Senior
01:13:46And he cooked a fantastic Dover sole dish
01:13:50But he didn't tell me that I needed to help him
01:13:53And that threw me
01:13:54How would you like this?
01:13:55Well you take the brown part there to fill it
01:13:57You fill it
01:13:58I think I'll be stitched up
01:14:01Back in the day when there was the omelette challenge
01:14:03Which I was petrified of
01:14:05I thought I would maybe give myself a starting chance
01:14:08By turning up the heat before we started
01:14:11But when I threw the butter into the pan
01:14:14The pan set fire
01:14:15Oh she's on fire
01:14:17Oh fuck on fire
01:14:18She's on fire
01:14:19She's on fire
01:14:20You didn't say fire
01:14:22We've never had an omelette before
01:14:24I think it was
01:14:25Okay let's take it off
01:14:26Okay
01:14:27It was uh
01:14:27It was exciting
01:14:28Well it has to be the Raymond Blanc moment
01:14:31Where he does the omelette challenge
01:14:32But he doesn't go for a 16 second omelette
01:14:35To this point you see these like chefs properly going for it
01:14:38Scrumming all the eggs
01:14:38Doing it as quick as possible
01:14:40Raymond cooked this incredible omelette
01:14:42He goes for the most perfect
01:14:45Beauvoir's French omelette
01:14:46Which takes about 3-4 minutes
01:14:48And what did he do at the end?
01:14:51He pulled a black truffle out of his pocket
01:14:53And just grates it over
01:14:54Raymond's omelette was covered in black truffles
01:14:58Perfectly formed
01:15:00Absolute class
01:15:00Oh I think for my first ever VT
01:15:02I think it was in my hometown of Lewis
01:15:04And I distinctly remember
01:15:05I bleached hair in a bid to be memorable
01:15:08Well it's like the A team
01:15:09It has the brawn of B.A. Baracus
01:15:11It has the good looks of face
01:15:12It has the longevity of Hannibal
01:15:14And it has the wild side of Howling Mad Murdoch
01:15:16Enjoy
01:15:17Check this out
01:15:19Giddy up Tufty
01:15:20To Newmarket
01:15:21Wahey!
01:15:23Abracadabra
01:15:24And you know
01:15:24Well I must have done something right
01:15:25Because I've been on the show for a couple of decades
01:15:27But I absolutely loved it
01:15:28The nerves vanished
01:15:29And here I am
01:15:30Still loving it to this day
01:15:31Always wanted to be in panto
01:15:34Matt has given me the keys to the kitchen about four times
01:15:37And to be in the middle of those great chefs
01:15:40And having a drink or two with Ollie or Helen
01:15:42And then interviewing the brilliant guests
01:15:44It's such a good atmosphere, such fun
01:15:47There was one episode in particular that I really loved
01:15:50It was a Valentine's special
01:15:52And I was dancing around with a basket
01:15:55I'm sprinkling rose petals on the guests
01:15:57Like a flower girl
01:15:59Like a flower girl
01:15:59Here we go
01:16:00There you go
01:16:01There you go
01:16:02There you go
01:16:02There you go
01:16:02There you go
01:16:03This is Matt Tebber
01:16:03I love being a really small part of the Saturday Kitchen family
01:16:08And so happy birthday
01:16:10Happy 20th
01:16:12So my favourite moments would be
01:16:14Doing a shimmy to Paloma Faith
01:16:16On my first ever episode
01:16:17Woo!
01:16:17Here comes the sky
01:16:18Getting to wrap to Alicia Dixon
01:16:21And with an I with an S T W
01:16:24And generally being part of the Saturday Kitchen family
01:16:27Thank you so much for being such an iconic British TV show
01:16:31And may you carry on for many more years
01:16:34Cheers Saturday Kitchen
01:16:35My favourite thing about being on the show
01:16:38Is all the incredible people you meet
01:16:40Not just the chefs
01:16:41Because it is really cool meeting other chefs
01:16:43But then also the amazing celebrities
01:16:45I mean, Fluella Benjamin
01:16:47That was wild
01:16:48Bryan Cranston
01:16:49Unbelievable
01:16:50Jack Sabaretti
01:16:51I mean, we just met such cool people
01:16:54My personal Saturday Kitchen highlight
01:16:57Has to be meeting the iconic Celia Emery
01:17:01That show gets the best guests ever
01:17:03And what was it like meeting Steven Spielberg?
01:17:06Well, I'm very starstruck
01:17:08But I...
01:17:09Are you?
01:17:09Yeah
01:17:09Okay
01:17:10I was this morning meeting you
01:17:11Right?
01:17:12A lot of people are
01:17:13It's okay
01:17:14I'm just a man
01:17:18Love her
01:17:19Without question
01:17:20Without question
01:17:21My Saturday Kitchen highlight
01:17:22Was Dan Aykroyd coming on set
01:17:24He was such a gentleman
01:17:25He introduced himself to everybody
01:17:26Remember this is a ghostbuster
01:17:27This is a blues brother
01:17:29He sat down next to me and said
01:17:30Hi Ali, you're a cutie
01:17:32And he gave me his number
01:17:33So I can genuinely say
01:17:34Who are you gonna call?
01:17:36I've got so many nice memories
01:17:39Me, Gennaro and Antonio
01:17:41That time
01:17:42That time
01:17:43That chaos
01:17:43But it was beautiful chaos
01:17:45Welcome to the Saturday Kitchen
01:17:47The only at the world
01:17:49Jamie Oliver
01:17:52Right
01:17:53Rick Stein is here now
01:17:55He's in Greece
01:17:55And he's making chicken soup
01:17:57I can't believe you called Rick Stein
01:17:58Rick Stein
01:17:59Rick Stein
01:18:00Oh bless him
01:18:01Don't worry Rick
01:18:02Oops
01:18:03I told you I needed to come along
01:18:06I love it
01:18:06Just tell me
01:18:07I love watching me
01:18:08Just
01:18:09Just stand
01:18:10Stand here
01:18:11Stand here
01:18:12So
01:18:13We'll be making for Jamie
01:18:15The end of the show
01:18:17What?
01:18:18Yeah
01:18:18Er
01:18:19Will he get his food
01:18:21Heaven
01:18:22Chilli
01:18:22And my spices
01:18:24Is he in prose?
01:18:26Antonio
01:18:26You just need to read there
01:18:29Can't wait to come on the show again
01:18:31Love you guys
01:18:32Keep up the great work
01:18:33Bye!
01:18:38Thank you to everyone involved in that
01:18:40Great to relive those moments
01:18:42And I remember watching the Gennaro
01:18:44And Antonio one
01:18:45In a hotel room
01:18:47And it was memorable
01:18:48I absolutely loved it
01:18:50It was brilliant
01:18:50It was like a lesson in how not to host
01:18:54That was like watching a rehearsal
01:18:57Honestly it was so funny
01:18:58It was so endearing
01:18:59Loved it
01:19:00And as a special treat
01:19:01The BBC have said
01:19:03That they will put it back on the iPlayer
01:19:05From later today
01:19:06So go and check that out later
01:19:07It's well worth a watch
01:19:08Very very
01:19:10TV at his very best
01:19:12Right
01:19:12Let's crack on with the show
01:19:13Time to find out which dish
01:19:15You voted to round off today's delicious menu
01:19:16So it could be
01:19:17Ching's Sichuan pepper
01:19:18Which is all this
01:19:19The beef
01:19:20Or it could be
01:19:21Gennaro's saltimbocca
01:19:22Chicken saltimbocca
01:19:23It was very very close
01:19:25Thank you to everyone who voted
01:19:26It was so close
01:19:27In fact the 53% of you
01:19:31Went for Gennaro
01:19:34Which means
01:19:35Which means
01:19:36Which means
01:19:36Ching's had the easiest ride
01:19:37Of anyone
01:19:38Today
01:19:39I mean literally
01:19:40Just turning up
01:19:41To drink
01:19:42So you go
01:19:43You don't have another seat
01:19:44It's just as well
01:19:45I'm not cooking
01:19:46And
01:19:47And now thank you
01:19:48So it looks like
01:19:49I'm going to be running around
01:19:49Yes you better
01:19:52I've got a job for you
01:19:54Right
01:19:55Gennaro
01:19:55This is for you
01:19:57Talk us through it
01:19:57Your glass is for you
01:19:59That one is for you
01:20:01That one is for you
01:20:01That one is for you
01:20:02That is for you
01:20:02What I'm doing
01:20:04That is for me
01:20:04You're going to do the chicken bit
01:20:05Right
01:20:06Let's move that
01:20:07That's confusing
01:20:08Now we're looking
01:20:10Okay start cooking Gennaro
01:20:11Alright
01:20:11First of all
01:20:12Get a nice
01:20:13You know breast of a chicken
01:20:15And you put them on the table here
01:20:17I'll use this one later
01:20:18Make sure you find a nice sharp knife
01:20:22And then
01:20:23Then you watch it
01:20:24And you
01:20:25Oh that's good
01:20:25Yeah I cut myself a few times
01:20:27And then
01:20:28You just slice
01:20:29In half
01:20:30Just cut them in half
01:20:31Look at that beauty
01:20:32So easy
01:20:33To do it
01:20:34Sometimes you find some
01:20:36Excess
01:20:37Extra bit
01:20:38Of
01:20:39The chicken
01:20:40Which you can always use in
01:20:42Lay to make a little stew
01:20:43Or anything
01:20:44Or just dry it up
01:20:45See I remove this bit
01:20:47Because I'm going to bash them all up
01:20:49That's good
01:20:50So do you remember your first time on
01:20:52On this show
01:20:53On live telly
01:20:53Of course I remember the first time
01:20:54How was it?
01:20:55Were you nervous?
01:20:56I need something to put them in
01:20:57What are you looking at?
01:20:58Well that's alright
01:20:59Yeah put it down there
01:21:00Of course I remember
01:21:02I remember
01:21:03Yeah were you nervous?
01:21:05I'm
01:21:05I don't know about nervous
01:21:08Were you organised?
01:21:10No
01:21:11No
01:21:13I never organised
01:21:14Sometimes I even forget what I'm cooking
01:21:17Yeah
01:21:17If you notice see some of the dish
01:21:19I just say name me that dish
01:21:20I go
01:21:21What is it?
01:21:23Sometimes I always
01:21:25When I come here on the show
01:21:26Always sometimes I ask
01:21:27What I'm cooking today
01:21:29Well
01:21:30I mean that's part of the charm
01:21:31Gennaro
01:21:32You think so?
01:21:33I absolutely think so
01:21:34People love watching you
01:21:35So
01:21:36You can see what I've done
01:21:37I just bashed
01:21:38A little bit of breast
01:21:40Of a chicken
01:21:42Nicely
01:21:42Here
01:21:43We don't use not salt
01:21:45And we don't use not pepper
01:21:48Okay
01:21:48Okay
01:21:49That's good
01:21:50Just a little bit
01:21:51Simple as that
01:21:52Remove it
01:21:53Now let them on the table
01:21:54Put this one underneath here
01:21:56Okay
01:21:57Because we work all on the table
01:21:58So everything I'm using here
01:22:00Is going to get cooked
01:22:01It's alright
01:22:01Then
01:22:02We have a lovely slice
01:22:05Of prosciutto
01:22:06Mm-hmm
01:22:07Fantastico
01:22:08Okay
01:22:09This one as well
01:22:10This is an extra bit
01:22:12You don't need very very very much
01:22:14So let's talk about this
01:22:15Little gratin now
01:22:17Yes
01:22:17I need an extra chopping board
01:22:20But it doesn't matter
01:22:20Hang on
01:22:21Hang on
01:22:21Hang on
01:22:22Let me just wash my hands as well
01:22:25Because I touch it
01:22:26Oh let me see
01:22:26You remember
01:22:27Ah
01:22:28No that took me off
01:22:31No but I wash them anyway
01:22:32So it's good
01:22:34So lovely fontina cheese
01:22:36From the north of Italy
01:22:37If you don't have fontina
01:22:38You can use provolone
01:22:40Can I um
01:22:40Can I just interrupt you?
01:22:41Yeah
01:22:42Just tell everyone what I'm doing here
01:22:44What are you doing here?
01:22:45I don't know
01:22:47What actually he's doing
01:22:49He's getting some tomato gorgetti
01:22:51Put them together
01:22:52Drizzle a little bit of olive oil
01:22:54Yeah
01:22:54And then he's gonna have panko bread
01:22:56And parmesan
01:22:57Yeah
01:22:57Sling it in the oven
01:22:58Sling it in the oven?
01:22:59Nothing special
01:23:00Okay great thanks
01:23:02I'm glad I flagged that
01:23:03I'll show you before what to do
01:23:05You already forgot
01:23:07So Ching
01:23:08See you've had nothing to do today
01:23:11Yes
01:23:12Tell us about your
01:23:12It's been the best morning
01:23:13Tell us about your moments
01:23:15What do you remember?
01:23:16You've been on the show 42 times
01:23:18What?
01:23:19No really?
01:23:20Okay
01:23:21I'm sorry about that
01:23:22I'm really old
01:23:23But um
01:23:25Honestly I am just so grateful
01:23:27Like this has just been
01:23:28I mean I'm gonna get emotional now
01:23:30Because
01:23:30Please don't
01:23:31Oh
01:23:31He hates him
01:23:34Is there a way to look?
01:23:35Yeah
01:23:36Chloe and somebody get some guitar out at a party
01:23:38I mean nobody wants it
01:23:40I know that's true
01:23:41I mean to someone
01:23:42Sorry
01:23:43All right
01:23:43Well you I'll keep it light
01:23:45Tell us
01:23:46Honestly though
01:23:47Honestly though
01:23:47Yes
01:23:48The thing is this is such a beautiful magic show
01:23:50I mean you know it's brought so many people together
01:23:53Hats off to Amanda and the whole team
01:23:55Like McKay there Tom everybody
01:23:57Oh bless her
01:23:58All of you guys
01:23:59I mean it's just such a joy to be on the show
01:24:02Oh
01:24:02And I've learnt so much
01:24:03Incredible chefs
01:24:04And I think you guys have changed you know
01:24:07The way we eat in UK
01:24:09All of you
01:24:10All of you are legends
01:24:11Yeah
01:24:11Oh my god
01:24:12That was very good
01:24:13Very good
01:24:14Thank you
01:24:15Do I get what do I get
01:24:16Can I get a free lunch
01:24:18A free lunch
01:24:19Definitely
01:24:19I'll tell you have a lunch
01:24:20Come on
01:24:21I made a thing
01:24:22That looks nice
01:24:22That is a beautiful
01:24:24This is the way I show you
01:24:25And you're done like that
01:24:27Let's go
01:24:28I don't know
01:24:29Now you were pretty excited to meet Ken
01:24:32Oh my gosh
01:24:33So I first did the show
01:24:34And then Ken and I went on to go and do exploring China for the BBC
01:24:39Oh yeah
01:24:39That was a phenomenal show
01:24:41And I learnt so much
01:24:42It was like
01:24:44It was amazing
01:24:44And he should be here
01:24:46So God bless you Ken
01:24:47Thank you for taking the way for us
01:24:50Right so the little gretans in the oven
01:24:53A little bit of flour
01:24:54A little bit of flour
01:24:55Go straight in
01:24:56Look at that
01:24:57Here what actually I've done
01:24:58I don't use any salt or any pepper or anything
01:25:01The cheese go right underneath
01:25:03The prosciutto on top
01:25:05The sager on top
01:25:06And just put a little bit of flour again
01:25:08Just try to thicken up the sauce
01:25:10And
01:25:11You know what I'm just going to put a touch of oil in there
01:25:13Just to stop that burning
01:25:14You sure?
01:25:16Yeah
01:25:18Well actually I suppose
01:25:19Yes
01:25:19I forgot the oil
01:25:20Okay
01:25:21Chris you're racing off again
01:25:23Where are you?
01:25:25You're racing off again
01:25:25I feel like your Westlife at the back here
01:25:27While you're racing
01:25:28But you're going off to do the summertime ball all afternoon
01:25:31Yeah
01:25:31And evening
01:25:31Yeah at Wembley Stadium
01:25:33This afternoon
01:25:33It's like seven hours
01:25:35Yeah
01:25:35Headed straight there
01:25:36What a start
01:25:38Yeah it's awesome
01:25:40Massive line up
01:25:40Take that
01:25:41Robin
01:25:43Calvin Harris
01:25:44Oh wow
01:25:44It's going to be awesome
01:25:45How cool
01:25:46Nile Rogers
01:25:47Nile Rogers
01:25:52You want our DJ there as well?
01:25:55Yeah
01:25:57I'm pretty good to know
01:25:58You're supposed to help me
01:26:00That's all you need
01:26:00I'm pretty good to know
01:26:02I'm pretty good on the old ones and twos
01:26:03See right
01:26:03You need to come on the show
01:26:04You can't get capital breakfast
01:26:06Carry over
01:26:07Nice
01:26:07I have to say
01:26:08I mean I went to see it many years ago
01:26:09When the kids were younger
01:26:11It's a long gig
01:26:12For you guys
01:26:13It's long but it's incredible
01:26:15And it's Wembley Stadium
01:26:17And it's 80,000 people
01:26:18Oh yeah
01:26:18Oh wow
01:26:20Yeah
01:26:20It's quite good for the ego right
01:26:22You get to do the whole
01:26:24Hello Wembley
01:26:25Yeah
01:26:25It's cool
01:26:26It's very cool
01:26:27I'll tell you what
01:26:28I'm having the maddest day today
01:26:29Yeah
01:26:30I'm here
01:26:31And then I'm there
01:26:33It's everywhere
01:26:34Can I have to finish cooking?
01:26:36Yeah you can
01:26:38You've almost done this one
01:26:40Anyway
01:26:40At this day
01:26:42Turn it down a little bit
01:26:43Hello
01:26:44Okay
01:26:45So
01:26:46It takes only a minute to cook this one
01:26:48Right at the end
01:26:50Where's the wine?
01:26:51You drank the wine
01:26:52No no
01:26:52Oh no no no
01:26:53That one
01:26:54And then you splash it
01:26:55Always try to remove off the gas
01:26:57Because sometimes it flames
01:26:59Have that wine inside
01:27:02Oh my god
01:27:03What are you going to say now?
01:27:05Why I'm cooking so good
01:27:08Yeah
01:27:11Come on
01:27:12Shall I take it?
01:27:13Shall I steal it from you?
01:27:13Right now
01:27:14Come on
01:27:14Wow that cookie is so good
01:27:17Cookies so good
01:27:17It's not the same
01:27:19It's not the same
01:27:19Get the camera
01:27:20Get inside here
01:27:21Right
01:27:21Helga tell us about the wine
01:27:22So we've got a Sicilian
01:27:24We've got a Sicilian wine for you Genaro
01:27:27With your dish
01:27:27It's er
01:27:28It's called blue chip
01:27:30No
01:27:30I've lost it
01:27:31I've lost it
01:27:32Because I've done one early on
01:27:34Yeah
01:27:35It's good
01:27:36I put one inside here
01:27:37The wine and then
01:27:39This is so beautiful
01:27:40John
01:27:40Hel's got lovely wine for you
01:27:42We're trying to hear about the wine
01:27:43Do you know it's
01:27:44It's no
01:27:44No
01:27:46I'm so happy listening to you talk
01:27:50I just wanted to tell you about the wine
01:27:51Because it's a Sicilian white
01:27:52I wanted to make you happy
01:27:54Lucido is the grape variety
01:27:55It's from the M&S found rate
01:27:58£8.50
01:27:59And it goes with the Salton Bocco
01:28:01Especially with the little surprise cheese element in there as well
01:28:04So you need a wine with freshness
01:28:05I hope you love it
01:28:06Gorgeous
01:28:07It's lovely
01:28:07Stop listening to you
01:28:08Come on finish up
01:28:09I'm coming
01:28:09I'm coming
01:28:12Right
01:28:13Where's this going
01:28:13There you go
01:28:14Oh
01:28:16Sorry for diving into that
01:28:17No
01:28:17For hours
01:28:18The first wine that Ellie
01:28:20Ellie
01:28:20Ollie ever introdes
01:28:22Was £3
01:28:22£3
01:28:23That's how much times have changed
01:28:26One morning
01:28:28That's all for us today
01:28:29On Saturday Kitchen Live
01:28:31Are you going to go over there?
01:28:32Thanks to Gennaro, Ching, Leo, Andy, Rick, Helen, Liz and Chris
01:28:37And of course all of you guys at home for watching
01:28:39All the recipes from the studio on the website
01:28:42bbc.co.dk forward slash salad kitchen
01:28:44I've got more best advice to you tomorrow morning at 9.45 on BBC2
01:28:47And I'll be back here live next Saturday with Max Halley, Adam Byers, Stacey herself, Jonah Page
01:28:52Enjoy the rest of your weekend
01:28:53Bye for now
01:29:02Bye for now
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