Saturday Kitchen - Season Episode 27 -Matt Tebbut, Andrew Wong, Seema Pankhania, Jess Shadbolt and Olly Smith engsub watchfull🎉🍿🍿 Secret Engagement

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00:00:02Good morning, there's no denying summer's in full swing, so whether you're planning an alfresco feast or want to show

00:00:08off your barbecue skills, we've got inspiring recipes and delicious drinks to keep you looking and feeling cool. This is

00:00:14Saturday Kitchen Live.

00:00:37Good morning, welcome to the show. Andrew Wong, Jess Shadbolt and Seema Pancania are serving up dishes guaranteed to make

00:00:44your taste buds sizzle, and Ollie Smith is full of advice to make sure you pour liquid sunshine into every

00:00:50glass.

00:00:50Now our special guest today is the front man of the chart-topping multi-award winning band, the Kaiser Chiefs,

00:00:55from Ruby to I Predictor Riots, their hits with the soundtrack to the noughties. His brilliant stage presence will stand

00:01:01him in good stead, playing Teen Angel in the upcoming immersive musical Grease. He's the one we all want, Ricky

00:01:08Wilson.

00:01:11Yeah, how you going, dudes? Could have sung that. How are you? I'm pretty good this morning. Glad to be

00:01:18here.

00:01:18Great. Do you know what? I just had a text message from Naga, who's really cross that she's booked to

00:01:24go and see you, and it's the only night you're not on stage.

00:01:27How does she know the death? How does she know? I don't know. Not even I know, yeah. She's telling.

00:01:31She's got, like, background information.

00:01:33Okay. Anyway, she's cross. Is she? Sorry, Naga.

00:01:37Right, we're going to talk more about that later. Yeah. And 20 years of the Kaiser Chiefs. It's a long

00:01:41time, isn't it? It is.

00:01:42Mmm. Pop music, that's dog years.

00:01:46I've been clinging on.

00:01:48You're looking good for it. Yeah.

00:01:50Right, let's see what's on the menu today. Andrew, you've got a classic Chinese barbecue dish for us, right?

00:01:54Yep, we've got a barbecue roasted chasu, that doesn't require barbecue, with a woody fungus salad and some rice.

00:02:01One of my favourite salads, huh? The woody fungus. Love it. Chasu pork. Love it. Absolutely love it.

00:02:07Jess, fresh from your incredible restaurant, King, in New York City, you've got a mussel dish inspired from Nice.

00:02:15Yeah, I'm transporting us to the south of France today. Mussels cooked in papillot, loads of fresh tomatoes, ginger, dribbles

00:02:22of olive oil. Delicious.

00:02:24Nice. Simo, you've just been named as one of the 30 most inspiring people, under 30 in the Sunday Times,

00:02:30Young Power List.

00:02:31Congratulations. Young Power. Young Power, here's to it. Very impressive. What does Young Power have for us today?

00:02:39So I'm making a trio of very simple work-from-home salads that are perfect for the heatwave, one with

00:02:45tomato and also harissa, a green grain salad with za'atar, and a chilli corn salad.

00:02:51Very nice. Amazingly, we didn't make the Young Power List.

00:02:54Did we not? No.

00:02:56It's nothing to do with the youthfulness, it's the powerfulness.

00:02:58They don't have a youthful power.

00:03:01You're not strong enough. Absolutely weaklings.

00:03:02What we do have, though, is some bargain wines.

00:03:04We do have bargain wines. We have some great wines today.

00:03:07I've got a wine from the south of France, which is made by a historic Burgundian winehouse, completely scrumptious and

00:03:12very good value.

00:03:12And also, for under 10 quid, for Jess, I've got a white wine from the south of France, which is

00:03:17made by a master of wine, and it's like a bit of lemon peel, just coiled on a beach.

00:03:20It's fresh, bright, dazzling, you'll love it.

00:03:22And an award-winning beer, alcohol-free, the greatest pale ale in the world, it was awarded last year.

00:03:27Really? Yeah. Sounds good.

00:03:29Yeah, it's really tasty, but we'll have to put it through its paces.

00:03:31OK. Just imagining lemon peel curled up on a beach.

00:03:34It's nice, isn't it?

00:03:35Drying in the sun.

00:03:36No, not drying in the sun, glimmering in the sun.

00:03:39Glimmering and shining.

00:03:39That looks like chicken.

00:03:40It looks like yellow.

00:03:42Looks like chickens.

00:03:42What would they be doing on my shirt?

00:03:44I don't know.

00:03:45What do they want?

00:03:46It's distracting me now.

00:03:47OK, well, let's go with that.

00:03:49You know how this works.

00:03:50I do.

00:03:50Change.

00:03:51I do.

00:03:51You want me to change?

00:03:53Ricky, at the end of the show, Food Heaven, Food Hell, what do you love?

00:03:55I love fish and chips.

00:03:56Yeah?

00:03:57Yeah.

00:03:57Where do you learn it?

00:03:58Why do I love it?

00:03:59Yeah.

00:03:59Because I don't have it that often.

00:04:00OK.

00:04:01And it's a treat.

00:04:02Right.

00:04:02And I used to have it once a week when I was a child.

00:04:05But now I don't have it at all.

00:04:06OK.

00:04:06And I'm sad about that.

00:04:08Can you not get it good locally?

00:04:09Well, we had an argument about this because you think London...

00:04:11That's why we wanted to bring it up again.

00:04:12You think London do good fish and chips, right?

00:04:14We do.

00:04:14There's some very good fish and chips.

00:04:15I don't like any fish and chips that come from a shop that does anything else than fish

00:04:19and chips.

00:04:20OK.

00:04:20You know when it says pies in neon?

00:04:23Yeah.

00:04:23Don't go there.

00:04:24Or like pizza.

00:04:24Pizza, burgers, anything else.

00:04:26They do have anything.

00:04:26Just fish, just chips.

00:04:28I get that.

00:04:29I even draw a line at a sausage.

00:04:31Whoa.

00:04:33So it's just got to be fish and chips, that's it?

00:04:34No sausage.

00:04:35Battered sausage.

00:04:36One of the greatest things ever.

00:04:37That's huge.

00:04:38We had a battered chicken sausage the other day.

00:04:40Battered chicken sausage.

00:04:41I nearly fell off myself.

00:04:42It was delicious.

00:04:44It was so fish and chips.

00:04:45It was.

00:04:46Just a sausage on a plate.

00:04:47Battered sausage on a plate.

00:04:48It's great.

00:04:49Amazing.

00:04:50So just fish and chips.

00:04:51Yeah, that's what I like.

00:04:52I've got the memo.

00:04:52I mean, I like all the sundries.

00:04:55Right.

00:04:55Yeah, I'll have them.

00:04:56I like too much vinegar and salt, though.

00:04:58I mean, it's a staggering amount.

00:05:00And now, what about hell?

00:05:01Hell?

00:05:02Hell, I'm going to go for, like, mushy vegetables.

00:05:05The courgette, the aubergine, the marrow.

00:05:08Is a marrow just a big courgette?

00:05:10It's a massive courgette.

00:05:10I struggle with marrow.

00:05:12You fill them up with things, they're better.

00:05:13They always make them, like, massive, don't they?

00:05:14Novelty, like, you know, village fates.

00:05:17I just don't like anything you have to...

00:05:19Anything you have to...

00:05:21You do.

00:05:22It's very Wallace and Gromit, isn't it?

00:05:23Yeah, it is a bit Wallace and Gromit, yeah.

00:05:25Anything you have to...

00:05:25What are you going to do without?

00:05:26There's nothing I'm going to want to put...

00:05:27I don't want to...

00:05:27Saddle on it and ride it in time to victory, I don't know.

00:05:29Give it to the pigs.

00:05:29Give it to the pigs, do you think?

00:05:31We're here, don't worry, we're here.

00:05:33I'll just say, cause you...

00:05:34We've got it side-tracking, aren't we?

00:05:35So what are you going to do to them to make it better?

00:05:37I'm going to make them delicious.

00:05:39I'm going to tell you, Ricky.

00:05:40So what I cook for Ricky at the end of the show

00:05:42is down to you at home.

00:05:43Will you go for his food heaven?

00:05:44A seaside summer staple, fantastic fish and chips.

00:05:47If so, I'm going to batter, fill it a card,

00:05:49I'm going to deep fry it to his crisps,

00:05:50I'm going to serve with some tartar sauce,

00:05:52minted mushy peas and some triple-cooked chips

00:05:54doused in loads of malt, vinegar and salt.

00:05:56Or can I convince him on mushrooms,

00:05:58aubergines and courgettes by deep frying them?

00:06:00So I'm going to thinly slice some aubergines,

00:06:02courgettes and mushrooms

00:06:03before coating lightly in flour and deep frying.

00:06:05I'm then going to dress the frito misto

00:06:07with the truffle honey, parmesan, fried sage

00:06:10and serve with raw courgette salad.

00:06:13Log on to the Saturday Kitchen website

00:06:14and view the terms of privacy notices

00:06:15and have your say.

00:06:17Chatty chat, words, words.

00:06:18Talky talky word words.

00:06:19Yeah, let's get on with this.

00:06:21Chasu pork.

00:06:22Let's do it.

00:06:23Bosh.

00:06:24Right, we have to be on our best behaviour.

00:06:26Yeah?

00:06:27Have you been told off by Michaela?

00:06:29We have to concentrate

00:06:29or we're never going to get this done.

00:06:31OK.

00:06:32Right, so I'm going to start off with the mushrooms.

00:06:33Yeah.

00:06:33These are wood ear fungus mushrooms

00:06:35which come with dried.

00:06:37I love those.

00:06:38They're actually not really a mushroom.

00:06:40They're more kind of textual.

00:06:42They've got an incredible crunch.

00:06:44They do, they look a bit like ears, don't they?

00:06:45Exactly.

00:06:46There you go.

00:06:46Look at those.

00:06:47Chuck it in some water, 20 minutes.

00:06:49Do they ever come not dried?

00:06:52Like, can you find them fresh?

00:06:53You can, you can.

00:06:53But they're not quite as nice.

00:06:55I actually prefer the rehydrated ones.

00:06:57You need to go on with my marinade, my friend.

00:06:59I am.

00:07:00Because I can't put my meat in

00:07:01until you've made my marinade.

00:07:03While we're doing that,

00:07:04I'm going to show you guys

00:07:05how to make the salad dressing.

00:07:08Right, what's in this marinade?

00:07:09Lots of stuff.

00:07:10She's got some soy bean.

00:07:11Lots of stuff, that's really helpful.

00:07:12Soy bean paste.

00:07:13Yeah.

00:07:13Some star anise.

00:07:15Yeah.

00:07:15Some red rice yeast.

00:07:16Some soy.

00:07:18Some chicken powder.

00:07:20Some oil.

00:07:20You love corn flour.

00:07:22I do.

00:07:23I'm not going to lie.

00:07:25What's the red dried yeast?

00:07:26Red rice yeast is just a grain,

00:07:29which we blend up to use as a colouring.

00:07:31You don't have to use it,

00:07:33but actually,

00:07:34when I think of char siu,

00:07:35I really think of that kind of

00:07:37roasted mahogany kind of colour,

00:07:39which I'm looking for.

00:07:39Yeah.

00:07:40That's that, there.

00:07:41Tom?

00:07:41Exactly.

00:07:42Where are you?

00:07:43Let's have a look at that.

00:07:44Okay.

00:07:45So, for the salad dressing,

00:07:46I've got some red onions,

00:07:49I've got some garlic,

00:07:51some spring onion.

00:07:53The colour's amazing.

00:07:54So, that's,

00:07:55sorry, it's red rice.

00:07:57Red rice, yeast.

00:07:58Yeast.

00:07:59Yeah.

00:08:00Okay.

00:08:01I'm much clearer.

00:08:02All that a few times.

00:08:05Right.

00:08:06Got that?

00:08:07Not yet.

00:08:07We're going to make the dressing first.

00:08:09Okay.

00:08:10All right, let's move this aside.

00:08:12So, what else have I got here?

00:08:14So, this is a little sugary...

00:08:15That is basically a...

00:08:17A sugar syrup that after we've roasted off the char siu,

00:08:23we're going to put it into.

00:08:24So, that it gives it kind of a slight cure as well.

00:08:28Okay.

00:08:29So, it's roasted,

00:08:30but also it's got kind of like a hammy texture to it.

00:08:32Okay.

00:08:33How long would you sit it in afterwards?

00:08:35After I've done it,

00:08:36I would put it in for 12 hours.

00:08:40Overnight.

00:08:42And then,

00:08:43okay, so it's sat in overnight,

00:08:45and then,

00:08:45so the next day you bring it out

00:08:46and just pan fry it?

00:08:48Yes.

00:08:49Okay.

00:08:50Got it.

00:08:50Right after I finish this dressing,

00:08:52I'm going to get onto it.

00:08:53So, after...

00:08:54We're going to bring some oil to the boil.

00:08:56Mm-hmm.

00:08:57Put it over the salad.

00:08:59Okay.

00:09:02Mix it all in,

00:09:03and then I'm going to add in the chilli,

00:09:06oyster sauce,

00:09:11two vinegars,

00:09:12so one is a black vinegar,

00:09:13one is a red vinegar,

00:09:16some more seasoning,

00:09:18and some sugar.

00:09:20Is the red vinegar like red wine vinegar?

00:09:23No.

00:09:23No, no, it's red rice vinegar.

00:09:25Oh.

00:09:25So, we mix this all up,

00:09:26and then we can leave this on the side for 10 minutes.

00:09:30So, what's this here?

00:09:31I've got some more oil.

00:09:32Do you want that?

00:09:33Is that done?

00:09:34That's done.

00:09:35We can use it later.

00:09:36You're just wiping your hands

00:09:36on the back of my shirt.

00:09:37No, my hands aren't.

00:09:39Is that what you did?

00:09:42Anyway, so we've got the pork here.

00:09:43That's what socks are for.

00:09:45We've got the pork here.

00:09:46This is a secreto.

00:09:48This is a secreto.

00:09:49We've got this tool

00:09:51just to stab it a few times

00:09:53to basically allow the marinade

00:09:54to go in there a little bit nicer.

00:09:57Okay.

00:09:57And at the same time,

00:09:58it also tenderizes the beef,

00:09:59the pork.

00:10:01Right.

00:10:01So, this is a bit of shoulder, right?

00:10:04Shoulders, yes.

00:10:04It's that tiny muscle

00:10:06between the shoulder and the loin.

00:10:07Okay.

00:10:08So, this is done.

00:10:09We put it into the marinade.

00:10:11So, what would you normally use?

00:10:13Because that's quite an expensive cut.

00:10:14If not,

00:10:15I mean, traditionally in Hong Kong,

00:10:17a lot of people still use neck.

00:10:18Right.

00:10:19So, it's been marinating

00:10:20and then magically, obviously,

00:10:23it's been marinating

00:10:24for 12 hours here.

00:10:25Mm-hmm.

00:10:26Get some oil on.

00:10:29I think we need to slow down, though.

00:10:31We've got too much time.

00:10:31We need to chat some.

00:10:32Oh, well, it's lean.

00:10:34Let's have a lean.

00:10:35I've got some broccoli to launch.

00:10:38Gai Lan.

00:10:39That's what I said.

00:10:39Yeah, Gai Lan is...

00:10:41Chinese broccoli.

00:10:43It's got, like,

00:10:43a wonderful wasabi-esque kind of flavor,

00:10:45which is why I like it for this dish.

00:10:48Right.

00:10:48Could you make my, um,

00:10:49my sugar syrup?

00:10:51What's your...

00:10:52The sugar syrup?

00:10:53Yeah.

00:10:54So, to that,

00:10:55we've got some star anise...

00:10:56Hang on.

00:10:56...and some dry tango in.

00:10:57Right, so that is that.

00:10:58That's that.

00:10:59Add that in.

00:11:00That's going in here?

00:11:01Yeah.

00:11:01Okay.

00:11:03Okay.

00:11:06I hope you're all following this.

00:11:09So, normally,

00:11:09we would have a big duck oven

00:11:11to, uh, roast this char siu in.

00:11:13What's a duck oven?

00:11:14So, duck oven is an oven about...

00:11:16...stocky like you.

00:11:17Doing it again!

00:11:18So hot...

00:11:18What is wrong with you, man?

00:11:19So hot.

00:11:20It's a wizard's cloth.

00:11:22And you can, you can basically,

00:11:23it's great because you can hang loads of meat

00:11:25on the inside of the perimeter of it,

00:11:26and it gets extremely hot,

00:11:28which is wonderful.

00:11:29I'll have you know,

00:11:30I'm, uh, average height for 1945.

00:11:33Same as a duck oven.

00:11:39Um, have you got a duck oven?

00:11:42Uh, yes, we do in the restaurant.

00:11:43Yeah.

00:11:45That was a good chat, wasn't it?

00:11:48It's among your best.

00:11:49I don't know if anyone has one at home,

00:11:50put it that way.

00:11:52Yeah.

00:11:52They get extremely hot,

00:11:54like, really smoky.

00:11:55Um, so let's talk about your restaurant.

00:11:58Two stars, two Michelin stars,

00:12:00fabulous restaurant,

00:12:01but you're closing to refurb.

00:12:03We're not closing.

00:12:05We're just, like, freshening up.

00:12:06You know,

00:12:07I think we've been open now for,

00:12:09for 16 years.

00:12:11Um, the restaurant

00:12:13from the time of my parents

00:12:14has been open for 40 years this year.

00:12:16Okay.

00:12:16Wow.

00:12:16Sometimes you need to,

00:12:18you know,

00:12:19get a good clean.

00:12:20Change the floors,

00:12:22change the kitchen.

00:12:23So just completely change it?

00:12:24Completely change it.

00:12:25And, you know,

00:12:25completely change it.

00:12:26And when a chef is taking charge

00:12:28of any renovation,

00:12:29the kitchen gets bigger,

00:12:29the dining room gets smaller.

00:12:31Yeah.

00:12:31Um, and then my mum looks

00:12:33at the P&L afterwards

00:12:34and goes,

00:12:35what's going on?

00:12:36How are you going to make

00:12:36any money on 20 guests?

00:12:38Ha, ha.

00:12:39How many staff do you have?

00:12:40Ah, so at the moment

00:12:41we have probably about 45 staff.

00:12:43Wow.

00:12:44Um, well, 30 guests.

00:12:45So anyway,

00:12:45it's roasting off.

00:12:46We're going to add the glaze in.

00:12:47Okay.

00:12:49Add the glaze in,

00:12:50and then we're going to put it

00:12:50into the oven.

00:12:52Um, so not only have you got that,

00:12:54you're opening a new restaurant.

00:12:56You're opening a pub.

00:12:58A public house.

00:12:59It's a pub?

00:13:00A public house.

00:13:01What's a public house?

00:13:02What's the difference?

00:13:03A public house is about kind of

00:13:05all day democratic dining.

00:13:08Okay.

00:13:09Um,

00:13:11so it's going to be...

00:13:12Food that I love to eat

00:13:13when I'm not working.

00:13:14So it's a public house

00:13:15or a pub to everyone else,

00:13:17but you're doing

00:13:18exceptional Chinese food.

00:13:19We're going to do

00:13:19some really, really fun dishes.

00:13:21Yeah, it's a menu

00:13:22that we've been working on

00:13:23for a few years now.

00:13:24Would you leave this open

00:13:25in the restaurant?

00:13:26No comment.

00:13:27Don't do it here.

00:13:27No comment.

00:13:30So anyway,

00:13:31we've roasted it off.

00:13:32It's been sitting

00:13:32in the sugar syrup.

00:13:33Right.

00:13:34And we're going to leave it there

00:13:35for about 20 minutes.

00:13:36Okay.

00:13:37Um, obviously,

00:13:38today,

00:13:38it's already been sitting there.

00:13:40But yeah,

00:13:40the menu is amazing.

00:13:41We've been working on it

00:13:42for about two years now,

00:13:43this menu.

00:13:44Oh, wow.

00:13:44And we've,

00:13:45um,

00:13:46we've got this incredible

00:13:47kind of clay oven

00:13:49in the middle of the restaurant

00:13:51to do incredible barbecue stuff

00:13:53and incredible roasting dishes

00:13:55and gives it a really

00:13:57kind of incredible smoky,

00:14:01umarly heavy.

00:14:01So is it,

00:14:02um,

00:14:03would you say

00:14:03is the food slightly

00:14:04sort of pared down

00:14:04from the two stars?

00:14:06Well, you know,

00:14:07I always say

00:14:07with Chinese food,

00:14:08you know,

00:14:09whether it's two star food

00:14:10or it's kind of

00:14:11like everyday kind of

00:14:13more informal food,

00:14:15the basic principles

00:14:16of the cuisine

00:14:16are always very similar.

00:14:18Right.

00:14:20I'm really thrilled

00:14:21you're opening a pub

00:14:22in these challenging times.

00:14:23It's a bit of a beacon

00:14:24of hope,

00:14:24to be honest,

00:14:25Andrew.

00:14:25How are you feeling about it?

00:14:26Um,

00:14:26I'm pretty scared,

00:14:28I'm not going to lie.

00:14:29But it's great,

00:14:30you know,

00:14:30I get to hang out

00:14:31in Shoreditch.

00:14:33You're not cool enough.

00:14:34I don't have any tattoos,

00:14:35I don't have any facial hair.

00:14:37I'm in a bit of trouble

00:14:38to tell you the truth.

00:14:40But I've heard.

00:14:41I'm surprised you've let in.

00:14:42I've heard 2020.

00:14:43Hang on,

00:14:44let's have a look at this colour.

00:14:45That's beautiful.

00:14:46Wow.

00:14:47Yeah.

00:14:47Okay.

00:14:48It smells amazing.

00:14:48That's nice.

00:14:51Light and knife,

00:14:51nice cleaver.

00:14:53Well, you know,

00:14:53it's got a good job.

00:14:55It's called a scalabre.

00:14:57No, it's what the chefs call it

00:14:58to stop other chefs

00:14:59from touching it.

00:14:59Okay.

00:15:03Mildly threatening.

00:15:06Um,

00:15:07so then we're going to put

00:15:08the dressing over the top.

00:15:10Um,

00:15:11if you want to have a go

00:15:13at making this at home,

00:15:14good luck to you.

00:15:15Or you can find the recipe

00:15:16at bbc.co.dk

00:15:17or scan the QR code

00:15:19and it'll take you

00:15:20straight to Andrew's

00:15:21char siu pork.

00:15:22And then we've got

00:15:23the gai la.

00:15:24Right, so,

00:15:25so hang on,

00:15:26so these...

00:15:26The dressing's been made here.

00:15:27These become these.

00:15:28The dressing's been made.

00:15:30So we're going to put

00:15:31that into the dressing.

00:15:31Yeah, to rehydrate

00:15:32the mushrooms.

00:15:33Yep.

00:15:33This go in...

00:15:34Right, hang on,

00:15:34let me get a spoon.

00:15:37Um...

00:15:37I thought we had loads of time,

00:15:39now we're running out of time.

00:15:40Well, I...

00:15:40All right.

00:15:41I blame you.

00:15:42It's all good.

00:15:45And then this is quite a sweet...

00:15:47It's quite a sweet glaze

00:15:49that we're using

00:15:49for the char siu.

00:15:50So I just like to balance

00:15:52it a little bit

00:15:52with some, um,

00:15:53black bean relish

00:15:54that we use

00:15:55in the restaurant.

00:15:57Is it weird

00:15:58that I love these mushrooms?

00:16:00You like the crunch?

00:16:01I love them.

00:16:01I love everything about them.

00:16:02Absolutely.

00:16:03Soaked in a bit of vinegar

00:16:04as well,

00:16:04they're completely delicious.

00:16:06I feel like they've got

00:16:07the texture of what I think.

00:16:08They're in my restaurant.

00:16:09It's not that!

00:16:10In the restaurant down the road.

00:16:11Yeah, it's all right.

00:16:12Don't worry about it.

00:16:13I told you,

00:16:14I love your restaurant.

00:16:15It's too much to the stars

00:16:15and I don't feel like

00:16:16on a Friday

00:16:17I could just drop in

00:16:18and have a light bite.

00:16:20Of course you can.

00:16:21Can I?

00:16:22Of course you can.

00:16:22I'm now wiping my hands

00:16:23on your drink.

00:16:27Right, we're done?

00:16:27There we go.

00:16:28What are these for?

00:16:29These just...

00:16:30For fun?

00:16:31Of course not.

00:16:32Nothing here is for fun.

00:16:38Right, what have we got?

00:16:40We've got some

00:16:42barbecued char seal

00:16:43with black bean relish

00:16:45and some wood ear fungus mushrooms.

00:16:47So much better than rehearsal.

00:16:54Right, incoming.

00:16:56Oh my God.

00:16:58I have to say,

00:16:58can you go easy with this?

00:16:59Because I'd really like some.

00:17:00Yes.

00:17:02It's utterly delicious.

00:17:03Possibly the greatest pork dish

00:17:05in the universe.

00:17:07Please dive in, Ricky.

00:17:09Dima, dive in.

00:17:10Right, what have we got here?

00:17:11You know,

00:17:12a classic pairing

00:17:12is Pinot Noir

00:17:13and Pinot Noir

00:17:14is one of those grapes

00:17:15that it can be quite tough

00:17:16to find good value.

00:17:17I've found an absolute banger

00:17:18for under 10 quid.

00:17:19This is Deux Deux Nodan Pinot Noir

00:17:21£9.75 from the Co-op.

00:17:23It's made by a really famous

00:17:24and a historic house

00:17:26based in Burgundy

00:17:27which is where Pinot Noir

00:17:27is very famous from.

00:17:28But they've managed to keep

00:17:29this good value

00:17:30by growing it in the Longadoc

00:17:31in the south.

00:17:32So they're down near the Pyrenees.

00:17:33Cool climate,

00:17:34nice bit of altitude.

00:17:35It makes the wine

00:17:36as silky as a glass blueberry.

00:17:37It's just got that

00:17:38absolutely delicious

00:17:39kind of depth to it.

00:17:40With pork,

00:17:41you don't want a wine

00:17:42that's too heavy

00:17:42and got too much body

00:17:43or you risk a bit of a clash.

00:17:44With this as well,

00:17:45you've got some quite bold flavours

00:17:46so I want the wine

00:17:47to have good fruitiness.

00:17:48That's what the Longadoc can offer.

00:17:50Really nice, though.

00:17:50I just love that it's made

00:17:52by the same pair of hands

00:17:53that you would pay a lot of money

00:17:54for that Burgundy

00:17:54but you can get it in the Co-op

00:17:56for under 10 quid.

00:17:57Christophe Rocher,

00:17:58it's an amazing thought to me.

00:18:00So yeah,

00:18:01more power to the elbow

00:18:02for Pinot Noir

00:18:02and I'm serving it chilled as well

00:18:03to furnish the fruity flavours.

00:18:05And we've got an item

00:18:05coming up in a few weeks

00:18:06on chilled reds.

00:18:07Have we?

00:18:07We have.

00:18:08Very nice.

00:18:08I like the old chilled.

00:18:09Nice and sort of peppery

00:18:10with the sweetness of the pork.

00:18:12So delicious.

00:18:12Like, such a great pairing

00:18:13because often it's quite difficult,

00:18:14I think,

00:18:15to pair Chinese food with wine.

00:18:17Like, I think that can be a challenge

00:18:18but that's such a nice balance.

00:18:19The complexity of it,

00:18:20you're right.

00:18:20I mean,

00:18:21Alsace is often a good bet

00:18:22for whites

00:18:22and indeed the reds

00:18:24but I think

00:18:24Pinot Noir with pork,

00:18:26chilled, delicious.

00:18:27I love that it's chilled.

00:18:28Perfect for the summer.

00:18:29You can have it with everything.

00:18:31Yes.

00:18:31Have you had a chance to try that?

00:18:33How's that, Seema?

00:18:34The pork is so good.

00:18:35I love the sweetness

00:18:36and the crust on the outside.

00:18:38It's so savoury

00:18:39and juicy

00:18:40and sweet

00:18:40and so nice of the wine.

00:18:42Yeah, Ricky?

00:18:42I'm just happy

00:18:43I now have a use

00:18:44of my duck oven.

00:18:45Yeah?

00:18:45Right?

00:18:46In gathering dust.

00:18:47They might as well.

00:18:48Yeah, yeah, yeah.

00:18:48See you there, Jess.

00:18:50Yeah, yeah.

00:18:50Heaven.

00:18:51So garlicky.

00:18:51Can't kiss anyone.

00:18:52What are you doing in a bit?

00:18:54What am I doing?

00:18:55Now?

00:18:55In life.

00:18:56Oh, we're cooking mussels,

00:18:58I think, aren't we?

00:18:58Yeah.

00:18:59Yeah.

00:18:59Yeah, it's good mussels.

00:19:00Yeah.

00:19:01Don't forget,

00:19:01you're in charge of what I cook

00:19:02at the end of the show.

00:19:03Will you go for Ricky's idea

00:19:04of food heaven?

00:19:04Fish and chips,

00:19:05tartar sauce,

00:19:05minted mushy peas

00:19:06or his idea of food hell?

00:19:08Mushrooms, courgettes

00:19:08and aubergine frita misto

00:19:10with a raw courgette salad.

00:19:11The choice is yours.

00:19:12Log on to the website now

00:19:13and I'll be a say.

00:19:14Right, let's catch up with Rick now

00:19:15and he's meeting a pair of farmers

00:19:16in Cornwall

00:19:17who have ditched the city

00:19:18life for charcuterie.

00:19:20Mmm.

00:19:21Um, start.

00:19:31Richard and Fiona Harding

00:19:33left jobs in the city

00:19:34to build a new life

00:19:36on a farm near Bude.

00:19:39And I'm excited to see

00:19:41just how their operation works.

00:19:43It's no mean feat

00:19:45to be competing

00:19:46against the Spanish,

00:19:47French and Italian

00:19:48for a slice of the salami market.

00:19:55So, when did I first find yours?

00:19:57Your charcuterie,

00:19:58do you remember?

00:19:59Oh, you were our very,

00:20:00very first client.

00:20:02Well, I'm blown.

00:20:03Because we phoned up on Speck

00:20:04and we got told

00:20:06we'd rush down quickly

00:20:07the next morning

00:20:07and drop some off.

00:20:08You would taste it

00:20:09and so we did.

00:20:10Yeah, it was my birthday.

00:20:11We drove down to Pasta

00:20:12with a little bundle

00:20:14and two weeks later

00:20:15we got a lovely email

00:20:16from your son, Jack.

00:20:18Jack and Jack

00:20:18saying that you really like them.

00:20:22Well, that's great.

00:20:27Well, they got changed,

00:20:28I think it was in the 60s,

00:20:29from the Cornish lop

00:20:30to the British lop

00:20:31in an effort

00:20:31to make them more accessible

00:20:33to everyone

00:20:34because they are

00:20:35the rarest breed in Britain.

00:20:37Oh, I'm looking forward

00:20:37to meeting them.

00:20:38They'll grow to 330 kilos,

00:20:40350 kilos.

00:20:41That's enormous.

00:20:43It is.

00:20:43But it was quite funny

00:20:44when we first started

00:20:45taking them to the abattoir.

00:20:47Yeah.

00:20:47They actually thought

00:20:48we were ignorant,

00:20:49they thought we didn't know

00:20:49what we were doing

00:20:50until they came

00:20:51to the Royal Cornwall show

00:20:52and they saw that we needed

00:20:54the back fat

00:20:55to make charcuterie.

00:21:01The pigs were known

00:21:02as Cornish or Devon lop,

00:21:05depending on which side

00:21:06of the Tamar

00:21:07you found them.

00:21:08It's a West Country breed

00:21:10that's always been prized

00:21:11by the locals

00:21:12but spurned by others

00:21:14because of their ordinary looks.

00:21:18So, there they are.

00:21:20Pigs!

00:21:21Pigs!

00:21:23Come on, girls.

00:21:24Here we go.

00:21:26Shh, shh, shh, shh.

00:21:32They don't look that fat.

00:21:33No, these are young.

00:21:34These are actually

00:21:35just over a year old.

00:21:36Oh, I see.

00:21:37So they're very young stock.

00:21:38Most people who are having these pigs,

00:21:40they would be sending them off.

00:21:41Now.

00:21:42Well, long before now, actually.

00:21:43But, say, we need big animals.

00:21:46For that back fat.

00:21:47I hope they can't hear us

00:21:48talking about them in such a...

00:21:51When we first had pigs,

00:21:53we used to give them names.

00:21:54Really?

00:21:55Don't give animals

00:21:56that you're going to send

00:21:57to the Abattoir names.

00:21:58It just doesn't work.

00:22:00No.

00:22:01Well, they do seem quite happy.

00:22:02Very happy, actually.

00:22:04I always find pigs

00:22:05quite sort of sociable and...

00:22:07They are sociable.

00:22:09The other thing they're masters of

00:22:10is escaping.

00:22:11Clever.

00:22:12Clever.

00:22:13We did have one

00:22:14we called a kamikaze pig

00:22:15because she actually

00:22:16used to jump over the fence.

00:22:20Shall I give them a few more?

00:22:22Come on.

00:22:22There we are.

00:22:26There we go.

00:22:30I think I organised

00:22:31this visit the wrong way round.

00:22:34Perhaps I should have seen

00:22:35the pigs last.

00:22:36But as Fiona says,

00:22:38there's no place

00:22:39for sentimentality in farming.

00:22:41This is about

00:22:41one third fat

00:22:42to lean.

00:22:44Yeah.

00:22:44What goes in the top

00:22:45is just pure lean.

00:22:46So a mix of salt in.

00:22:52Rory,

00:22:53Richard and Fiona's

00:22:54right-hand man,

00:22:55is bringing me up to speed

00:22:57on the vital mix

00:22:58that makes up

00:22:59the cider

00:23:00and seaweed salami.

00:23:01What cut of pork is it then?

00:23:04This is leg.

00:23:05Leg.

00:23:05We just find leg's

00:23:06the best,

00:23:07leanest,

00:23:08kind of,

00:23:08unsinewy piece to use.

00:23:09Yeah.

00:23:12Rory adds the starter culture

00:23:14for fermentation and flavour,

00:23:16then seaweed

00:23:17and general seasonings.

00:23:22Finally,

00:23:23the Cornish cider

00:23:25before it's all

00:23:26given a good mix.

00:23:27So are you

00:23:28keeping up with demand?

00:23:29We're doing a lot more batches.

00:23:35Richard also makes

00:23:37a larger sausage

00:23:38for deli counters,

00:23:39exactly the same filling

00:23:40and ready for slicing.

00:23:46I'm not allowed

00:23:47to let the sausages

00:23:48fraternise.

00:23:49I'll keep them

00:23:50from fraternising.

00:23:53Richard's smoker

00:23:54is a little bit

00:23:55larger than most,

00:23:57very high-tech.

00:23:59The sausages

00:24:01will be smoked

00:24:02over beechwood

00:24:03for 48 hours

00:24:04before going

00:24:05into the all-important

00:24:06drawing room

00:24:07which replicates

00:24:09a Mediterranean climate

00:24:10and now

00:24:12it's time

00:24:12for a slice.

00:24:14Great.

00:24:18Right.

00:24:19Is that,

00:24:19that's your copper there?

00:24:20That's a copper

00:24:21which is a cured

00:24:23and dried product.

00:24:24So that's the seaweed

00:24:25and cider salami

00:24:26that we made

00:24:27and then we've got

00:24:28a lamb salami

00:24:30based on a really

00:24:31old Roman recipe.

00:24:33Yeah.

00:24:33Then in the jars

00:24:34that's a pork riyette

00:24:35and that's a duck riyette.

00:24:37OK, well let's start

00:24:38with the one we've watched.

00:24:42It's delicious.

00:24:43Lovely acidity to it.

00:24:45That's what makes it

00:24:46lovely.

00:24:47You get extra acidity

00:24:49because of the cider

00:24:49as well.

00:24:50That's really good.

00:24:51So I'll just try

00:24:52the lamb one now.

00:24:53I've never been that

00:24:54sort of taken

00:24:54with the idea

00:24:55of sheep

00:24:56in, you know,

00:24:58cured meat

00:24:59but that's really nice.

00:25:02I mean,

00:25:02because often

00:25:03I've tasted

00:25:04sort of sheep hams

00:25:05and they taste

00:25:06just too sheepy.

00:25:07Yeah.

00:25:08You know,

00:25:08it's quite difficult

00:25:08to work with

00:25:09and if you're not

00:25:10careful it becomes

00:25:11very, very strong.

00:25:12This is really good stuff.

00:25:14I'm sorry.

00:25:14I sound like,

00:25:15you know,

00:25:16I'm surprised

00:25:17that it's so good.

00:25:19I'm very partial

00:25:20to copper

00:25:21in Bologna

00:25:22so

00:25:24copper imbued.

00:25:25Yeah.

00:25:27It's really lovely.

00:25:28I mean,

00:25:29it's such a

00:25:29real pleasure

00:25:30that you're making,

00:25:31you know,

00:25:34salamis,

00:25:35cured hams

00:25:36of equality.

00:25:37You could,

00:25:37um,

00:25:38would stand up

00:25:38anywhere.

00:25:39I love copper.

00:25:44Thank you very much.

00:25:46It's been lovely

00:25:47meeting you.

00:25:54Thanks for that,

00:25:55Now, Ricky,

00:25:57apparently you love

00:25:58ribs so much

00:25:59you cried.

00:25:59Is that true?

00:26:00That's just the

00:26:01essence of the story.

00:26:02Thank you for telling it.

00:26:04Do you want to

00:26:04enlarge on that?

00:26:05once we were

00:26:05travelling across America

00:26:06with the band,

00:26:07not for fun.

00:26:08Although it was

00:26:08a little bit of fun.

00:26:11Don't you start!

00:26:12And, um,

00:26:13and we got,

00:26:13and I was,

00:26:13I was on a health kick

00:26:14at the time.

00:26:15You started.

00:26:15I was being a veggie.

00:26:17Right.

00:26:18Which I wouldn't

00:26:18recommend.

00:26:19And then, um,

00:26:20and I was,

00:26:21I was looking good,

00:26:22feeling good,

00:26:23but I just really

00:26:24wanted some meat.

00:26:25Just really hungry.

00:26:25And we stopped off

00:26:26somewhere.

00:26:27It was near Graceland.

00:26:28Cool.

00:26:29And it was been

00:26:29recommended as having

00:26:30amazing ribs.

00:26:31Yeah.

00:26:31And when they came out,

00:26:32I actually cried.

00:26:34So you told the story.

00:26:36Yeah.

00:26:36Yeah, but that was,

00:26:37you enlarged her.

00:26:38Well, it was just

00:26:38amazing.

00:26:38Was that because you

00:26:39were kind of weak?

00:26:40I was weak.

00:26:41Or, like,

00:26:41was it a drop in

00:26:43testosterone?

00:26:44I'm so sorry about it.

00:26:45What's testosterone?

00:26:47So, I, um,

00:26:49I, I, no,

00:26:49but, yeah, honestly,

00:26:50I was just,

00:26:50I was so emotional.

00:26:51Yeah.

00:26:52And I think,

00:26:52to this day,

00:26:53a good rib

00:26:55is something

00:26:55that I crave.

00:26:56Well, I'm doing

00:26:57beef ribs.

00:26:58And not my favourite.

00:26:59What?

00:26:59Not my favourite.

00:27:00Well, beef ribs.

00:27:00Yeah.

00:27:01Awesome.

00:27:02So, I'm going to

00:27:02push on and do beef ribs.

00:27:03They told me to be honest.

00:27:05Don't be.

00:27:05Nobody wants that.

00:27:06I'm the viewer's

00:27:06taste buds.

00:27:07Oh, really?

00:27:08Yeah.

00:27:08Taste buds of the nation.

00:27:09Yeah, taste buds of the nation.

00:27:11Right.

00:27:11I'm going to make

00:27:12beef ribs,

00:27:13dry rub,

00:27:15I've got some,

00:27:15what's that,

00:27:16American mustard to paint

00:27:17over the...

00:27:17I do like a dry rub.

00:27:18Yes?

00:27:19I've noticed nowadays,

00:27:20you know, like,

00:27:20chicken spots.

00:27:21I won't name any.

00:27:22They've got into, like,

00:27:23covering everything

00:27:24in too much sauce.

00:27:25Oh, you like...

00:27:26Yeah, I like them dry.

00:27:27Okay.

00:27:28Well, I like that.

00:27:29There you go.

00:27:30Also, I'm going to do

00:27:31a milkshake.

00:27:31I mean, I like sauce.

00:27:35Well, you're having it.

00:27:36I'm making a barbecue sauce.

00:27:37Yeah, yeah.

00:27:38To slather over,

00:27:39then we're going to

00:27:39chuck them under the grill.

00:27:40And also,

00:27:41you really like ice cream.

00:27:42You've got to think

00:27:42about ice cream.

00:27:43I do.

00:27:45I've pushed through

00:27:46my lactose intolerance

00:27:48and come out the other side

00:27:49and now I'm good.

00:27:50Okay, great.

00:27:51I wouldn't recommend this,

00:27:52by the way.

00:27:52It's not a medical thing

00:27:53that you can force yourself.

00:27:55But you know,

00:27:55like, some people

00:27:56are just cats

00:27:57and then they get a cat

00:27:57and a few years later

00:27:58they're fine with cats.

00:27:59Yeah.

00:27:59I think that's happened to me.

00:28:01I think...

00:28:01I don't think that's

00:28:03medical advice.

00:28:04I don't feel great.

00:28:04I don't want to recommend that.

00:28:06I don't feel great.

00:28:06I know what you're saying.

00:28:07But the way I feel

00:28:09eating ice cream

00:28:10is overcompensating.

00:28:11Okay, well,

00:28:11I'm going to turn

00:28:12that ice cream

00:28:12into a milkshake.

00:28:14Ooh.

00:28:15A malted,

00:28:16roasted strawberry milkshake.

00:28:17I'm excited.

00:28:17So it's all sort of

00:28:19American diner theme

00:28:20which fits nicely.

00:28:21What's the straw made of?

00:28:22It's made of paper.

00:28:23Of course they're paper straws.

00:28:24I know.

00:28:25It fits it with grease.

00:28:27It does.

00:28:28Right?

00:28:29I'm looking at myself.

00:28:29Because he's in grease.

00:28:31They should sort this out,

00:28:32you know,

00:28:32with the paper straws.

00:28:33Don't fixate on a paper straw.

00:28:35I thought,

00:28:35why do they make it of pasta?

00:28:36Make it of pasta?

00:28:37Plastic.

00:28:38Pasta.

00:28:38Do you know what?

00:28:39I met a man once

00:28:40who made

00:28:41traditional pasta straws.

00:28:42Well,

00:28:42it's a great idea.

00:28:44Well,

00:28:44that was what they used

00:28:44to be made of.

00:28:45Well,

00:28:45seaweed.

00:28:46No,

00:28:46I don't know about that.

00:28:47Let's talk about grease.

00:28:48Okay.

00:28:48Shall we?

00:28:50Okay,

00:28:50yeah,

00:28:50I'm in grease.

00:28:51Right,

00:28:51get this.

00:28:51It's the immersive

00:28:53movie musical.

00:28:54Hard to say.

00:28:55Yeah,

00:28:55well,

00:28:56somebody who's very kindly

00:28:57just fed that in my ear.

00:28:58Like,

00:28:58red rice.

00:29:00Red rice.

00:29:00Yeah,

00:29:01every time he said that,

00:29:02I said it's clever.

00:29:02Do you want to tell us

00:29:04about the immersive musical?

00:29:05Have you heard of secret cinema?

00:29:06Yeah.

00:29:07Okay,

00:29:07well,

00:29:07the audience might not.

00:29:09Okay,

00:29:09so what happens is,

00:29:10you go,

00:29:11you dress up,

00:29:11you watch a film.

00:29:12It's brilliant.

00:29:13Yeah.

00:29:13This is immersive

00:29:15in the way that

00:29:16you pick a character,

00:29:17you can dress up,

00:29:18you go,

00:29:19you enjoy the surroundings.

00:29:22There's a malt shop.

00:29:23Right.

00:29:24A burger shop.

00:29:25There's a funfair,

00:29:26like at the end of Grease.

00:29:27Yeah.

00:29:27Does it work?

00:29:29Does it work?

00:29:30It's a working funfair.

00:29:30You can ride the rides,

00:29:32you can go on the arcade games.

00:29:33Got a big wheel.

00:29:35Biggest one you've ever seen,

00:29:35like the big American ones.

00:29:37Yeah,

00:29:37yeah,

00:29:37yeah.

00:29:38Wow.

00:29:38Are you saying,

00:29:39I can pretend to be Rizzo?

00:29:40You can pretend,

00:29:41yes.

00:29:41Get on the wheel,

00:29:42and find my knicky.

00:29:43I mean,

00:29:44there'll be a thousand dollars.

00:29:45Yes,

00:29:45yes.

00:29:45Okay,

00:29:46great.

00:29:46Well,

00:29:46let's go.

00:29:46Let's go.

00:29:47You will absolutely love it.

00:29:48So this is in Battersea Park?

00:29:50It's in Battersea Park.

00:29:51We go from the,

00:29:52I know this,

00:29:53by the way.

00:29:53I did my research.

00:29:54It's the 22nd of July,

00:29:56to the 13th of September.

00:29:58Okay,

00:29:58I was just about to say that.

00:30:00Where's my camera?

00:30:01So,

00:30:02yeah,

00:30:02we're doing,

00:30:03I'm doing that,

00:30:04and I'm playing Teen Angel.

00:30:05Do you remember that bit?

00:30:06Yeah,

00:30:06that was Frankie Avalon.

00:30:07It was.

00:30:07It's like a dream sequence.

00:30:08It's all kind of white and ethereal.

00:30:10And I sing to Frenchie,

00:30:11I believe.

00:30:11Yeah.

00:30:12Beauty School Dropout?

00:30:13Beauty School Dropout.

00:30:14I haven't had a rehearsal yet.

00:30:15Really?

00:30:16I'm going to be blooming brilliant.

00:30:17Do you want to give it a track now?

00:30:18No,

00:30:18no,

00:30:18no.

00:30:19I don't know how I'm going to approach it,

00:30:20really.

00:30:21I mean,

00:30:21you can't stray too far from the film,

00:30:23can you?

00:30:24That would annoy the purists.

00:30:25Maybe you should change it every single night.

00:30:29Sounds like a lot of pressure.

00:30:30That would,

00:30:30huh?

00:30:31Sounds like a lot of pressure.

00:30:32it does,

00:30:32isn't it?

00:30:32Um,

00:30:33I suppose,

00:30:33yeah.

00:30:34So you haven't started rehearsals?

00:30:35No.

00:30:36You've just got the one track to learn.

00:30:37No,

00:30:38I've seen a costume there.

00:30:39Okay.

00:30:39What's your costume like?

00:30:40It's mainly white.

00:30:42You've got wings?

00:30:43Uh,

00:30:44uh,

00:30:44I was thinking about chicken wings then.

00:30:46Uh,

00:30:46no,

00:30:47I don't have wings.

00:30:47You didn't in the film.

00:30:48But it's quite smooth.

00:30:50Oh,

00:30:50it was all white suits,

00:30:51wasn't it?

00:30:51I do like the idea of having a costume.

00:30:54Well,

00:30:54let's make that happen.

00:30:55Yeah,

00:30:55well,

00:30:55not now,

00:30:56but in the,

00:30:56you know,

00:30:57in the band,

00:30:58I kind of,

00:30:59I can dress up a little bit.

00:31:01It's quite hot.

00:31:02It is.

00:31:03Is that the right thing to happen?

00:31:05Totally.

00:31:05Or was that just showy?

00:31:06Totally the right thing.

00:31:08No,

00:31:08in the band,

00:31:09I've dressed up over the years,

00:31:10but that's just because being a pop star affords you the ability to dress like an idiot.

00:31:14I mean,

00:31:15let's talk about you on stage.

00:31:16It's really something.

00:31:17You're very energetic.

00:31:19It's hard not to be when thousands of people are looking at you.

00:31:22Do you like it?

00:31:22I love it.

00:31:23Are you like,

00:31:24do you like showing off?

00:31:25Do you think you have to be,

00:31:27to be on stage?

00:31:28There's been,

00:31:28well,

00:31:29no,

00:31:29I don't do it in my normal life.

00:31:30Right.

00:31:31But I'm an extrovert for cash.

00:31:36Love that honesty.

00:31:37I mean,

00:31:38I'm sure you are as well.

00:31:39You don't go,

00:31:40you're not going to go and make this for lunch,

00:31:41are you?

00:31:42No.

00:31:43Well,

00:31:43actually,

00:31:43I would.

00:31:43The thing is,

00:31:44he probably would.

00:31:45He does cook all the time.

00:31:46Yeah.

00:31:47Actually,

00:31:47I would.

00:31:47He's going to have a frazzle sandwich.

00:31:49Yeah.

00:31:50And white bread.

00:31:51Yeah,

00:31:52I do enjoy showing off,

00:31:53but only in that scenario.

00:31:56Okay.

00:31:56You know,

00:31:57being on stage.

00:31:58And also,

00:31:59it's amazing what you can do when lots of people are looking at you.

00:32:02Like?

00:32:03You know,

00:32:03like you're a bit,

00:32:04you know,

00:32:04like,

00:32:05I can jump higher,

00:32:06run faster,

00:32:07sing louder.

00:32:08Do you,

00:32:09do you pay for it the next day,

00:32:10though?

00:32:11Not anymore,

00:32:12sometimes I'll maybe go to a party and I might do some knee slides.

00:32:15my word.

00:32:16And then sometimes the next day,

00:32:18don't look like that.

00:32:18It's just,

00:32:19I've seen it,

00:32:20we've seen it.

00:32:20It's something to behold.

00:32:21Yes.

00:32:21And then next day you get out of bed and you go,

00:32:23oh,

00:32:24I did it.

00:32:24I'm actually,

00:32:25this sounds like I'm showing off,

00:32:26but I'm fitter than I've ever been.

00:32:28Right.

00:32:28Fitter than I was in my 20s.

00:32:30And people used to really like it on stage when I looked shattered,

00:32:34right?

00:32:34When you look?

00:32:35Shattered.

00:32:36Right.

00:32:36I said shattered.

00:32:37Yeah.

00:32:37Like sweating,

00:32:38like,

00:32:38this is too much for me.

00:32:40And now,

00:32:40sometimes,

00:32:41I find it quite easy and I have to pretend to be shattered.

00:32:45Oh,

00:32:45why?

00:32:45Because you're too fit?

00:32:47Yeah.

00:32:48Wow.

00:32:48I'm just,

00:32:49I'm just looking for a pastry brush.

00:32:50Sorry.

00:32:50Oh,

00:32:51I think we keep them over here.

00:32:52What?

00:32:52What's the pastry brush?

00:32:53No,

00:32:54I don't know whether,

00:32:54do you need a pastry brush?

00:32:55No,

00:32:55I thought you,

00:32:56you were using one.

00:32:58Was I?

00:32:58Yeah,

00:32:59I paid attention.

00:33:00Oh,

00:33:00I used it.

00:33:01John's give it a wash.

00:33:02I'll do it.

00:33:02I'll stop that.

00:33:03I mean,

00:33:03it's just a bit of mustard.

00:33:04It's not going to ruin what you're doing next.

00:33:05So,

00:33:06so all that leaping around that I've seen you doing.

00:33:08Yeah.

00:33:09It's,

00:33:09and you have seen this,

00:33:10haven't you?

00:33:11Yeah,

00:33:11I have lots of times.

00:33:12And you were impressed?

00:33:12I'm very impressed.

00:33:13I mean,

00:33:14you really deliver.

00:33:15I do.

00:33:15I'm like the postman.

00:33:17That's why they call me the postman.

00:33:19They don't call me.

00:33:22Yeah,

00:33:23but I do enjoy it.

00:33:24There have been times when I haven't enjoyed it.

00:33:26Like,

00:33:27a few years ago,

00:33:27I really didn't want to do it again.

00:33:29Oh,

00:33:29really?

00:33:29Yeah.

00:33:30Okay.

00:33:30You're out the other side of that?

00:33:31Yeah.

00:33:33Yeah.

00:33:33Okay.

00:33:34There's nothing sinister about that.

00:33:36Yeah.

00:33:37But you get,

00:33:37you can get used to anything.

00:33:39And you have to switch it up.

00:33:40Yeah.

00:33:40Need a refurb.

00:33:42There you go.

00:33:42Yeah.

00:33:43We move.

00:33:43Yeah.

00:33:44That's a really good analogy.

00:33:46Thanks, man.

00:33:48No,

00:33:48I meant that.

00:33:49I've got a bigger kitchen.

00:33:51Right.

00:33:52Barbecue sauce over.

00:33:53The ribs went in for about,

00:33:55I think it took about four hours.

00:33:57Going up to four hours.

00:34:01And then let them call,

00:34:03and then brush them in barbecue sauce,

00:34:04and now we make a milkshake.

00:34:06Jess,

00:34:06can you come and sort that out?

00:34:09Be your glamorous insistent.

00:34:10I could have helped.

00:34:11The milkshake,

00:34:12the milkshake,

00:34:13that's why you're excited to chat to me.

00:34:14Okay.

00:34:15Right,

00:34:15I'm going to make a milkshake.

00:34:18Which blew us away in rehearsal.

00:34:19Seema was all over that.

00:34:20I think it's the best strawberry milkshake

00:34:22I've ever had in my life.

00:34:23Well,

00:34:23I have to say,

00:34:23this is based on...

00:34:24It was so good.

00:34:25...one of the nicest ice creams

00:34:26I've ever tried the other day.

00:34:28Did it make you cry?

00:34:29Do you know what?

00:34:30It was so good.

00:34:31It could have done.

00:34:32Okay.

00:34:32It's a small producer.

00:34:34You're always crying on the inside,

00:34:35though.

00:34:36Amazing.

00:34:37Crying inside.

00:34:37Dying inside.

00:34:38So,

00:34:39roasted strawberries.

00:34:40Oh,

00:34:41how do you do that?

00:34:42So,

00:34:42good.

00:34:43So,

00:34:44on a tray,

00:34:44bit of sugar,

00:34:45bit of vanilla,

00:34:46roast them,

00:34:47concentrates the flavour,

00:34:49and then...

00:34:50So,

00:34:50you roast them.

00:34:51Basically.

00:34:52Okay.

00:34:53Then,

00:34:53this,

00:34:54do you remember Horlicks?

00:34:55Yeah.

00:34:55Malt powder.

00:34:56Is that Horlicks?

00:34:57It's called...

00:34:57Like,

00:34:57like,

00:34:58Malteser flavours?

00:34:59Yeah.

00:34:59Right.

00:35:00And then loads of ice cream.

00:35:01Is Horlicks just malt powder?

00:35:03Yeah.

00:35:03They're both the same thing?

00:35:04Yeah.

00:35:05Oh.

00:35:05They should,

00:35:06they should put that in their advert.

00:35:08What,

00:35:08we're just malt powder?

00:35:09Yeah,

00:35:09we're just...

00:35:10Yeah.

00:35:10More people who have it.

00:35:12I think it's delicious.

00:35:13Anyway,

00:35:14big old amount of that

00:35:16in a what-sit.

00:35:16We used to have one of these.

00:35:18What happened to it?

00:35:18Ah,

00:35:19it started smelling of burning plastic.

00:35:23We've still got it.

00:35:24No, no, no.

00:35:24I use this bit.

00:35:25You're a puff star.

00:35:25I use this bit all the time.

00:35:28I'm just making vinaigrettes.

00:35:34Don't you shake it?

00:35:35That's the way it went wrong,

00:35:36isn't it?

00:35:36Yeah, yeah, yeah.

00:35:36What are you doing?

00:35:37All right, yeah.

00:35:38Yeah, okay.

00:35:38Everyone always turns you off for that,

00:35:40but they weren't.

00:35:41So you were actually in Greece

00:35:42as a kid?

00:35:43I was,

00:35:43yeah,

00:35:44yeah,

00:35:44I was at school.

00:35:46There was a production of Greece.

00:35:48And this is my redemption arc.

00:35:49Okay.

00:35:50I got a terrible part.

00:35:51Redemption arc?

00:35:52I hadn't heard that phrase.

00:35:53I got a terrible part.

00:35:55Well,

00:35:55it wasn't terrible.

00:35:55It was speaking.

00:35:56It wasn't big enough

00:35:57for the calibre of someone like me.

00:35:59For you.

00:35:59And so...

00:36:00It just held you back.

00:36:01I'm coming back.

00:36:03I've got a bigger part.

00:36:04Yeah.

00:36:04And this time...

00:36:06I believe,

00:36:07out of everyone

00:36:08that was in that original production...

00:36:10Watch your face.

00:36:11I'm the only professional singer,

00:36:12so I win.

00:36:14Not that it's a competition.

00:36:16No,

00:36:17come on.

00:36:17Always a competition.

00:36:18Go on,

00:36:18everything's a competition.

00:36:20Right.

00:36:21This is looking great.

00:36:22Ooh,

00:36:23okay.

00:36:24I promised myself

00:36:25I wouldn't cry.

00:36:27Is this the milkshake?

00:36:29Yeah,

00:36:30try that.

00:36:30Can I try it?

00:36:31The straw has got a scarily large chasm.

00:36:36Try it.

00:36:37Okay.

00:36:37I like a thin straw.

00:36:40Right,

00:36:40big beef chops.

00:36:41Oh,

00:36:41that is good.

00:36:42Yeah?

00:36:43Nice,

00:36:43isn't it?

00:36:44He knows his way around the milkshake.

00:36:45Matt,

00:36:45what would you serve these with

00:36:46if you were at home

00:36:47making them for lunch?

00:36:48I'd make,

00:36:49in your language,

00:36:51from America,

00:36:51I'd make a slaw.

00:36:53Slaw.

00:36:54Cornbread.

00:36:54Although I do hate that phrase.

00:36:55Yeah,

00:36:55we all ate them in rehearsal.

00:36:56They were absolutely

00:36:57beyond delicious.

00:36:58So buttery.

00:36:59Super good.

00:37:00Right,

00:37:00try the end bits.

00:37:01Do I have to eat this now?

00:37:02In front of everybody?

00:37:04Yeah.

00:37:05Okay.

00:37:05Try the end bits.

00:37:06I want to make you cry.

00:37:07Okay.

00:37:08Well,

00:37:09I am doing a bit of acting in this.

00:37:11But I haven't,

00:37:12I haven't got to the bit

00:37:13about crying on demand yet.

00:37:16Come on.

00:37:17How is it?

00:37:19Nice.

00:37:20Very good.

00:37:22Hot.

00:37:24Guys,

00:37:25we're watering.

00:37:26That's amazing.

00:37:27That's amazing.

00:37:28Right?

00:37:29Amazing.

00:37:30Amazing.

00:37:31You heard it here first.

00:37:31Hey guys,

00:37:32you won't regret it.

00:37:32Amazing.

00:37:33What do you want me to make

00:37:34at the end of the show?

00:37:35Will it be Ricky's idea

00:37:36of food heaven

00:37:36with chips?

00:37:37Let's make this again.

00:37:38If so,

00:37:39no we can't,

00:37:40we haven't got enough ingredients.

00:37:41If so,

00:37:41I'm going to batter

00:37:42a fillet of cod,

00:37:42deep fry into this crisp

00:37:43and serve with tartar sauce,

00:37:45minted peas,

00:37:46triple cooked chips

00:37:47and loads of salt

00:37:48and vinegar.

00:37:49Or his idea of food hell.

00:37:51See ya.

00:37:52Mushrooms, courgettes

00:37:53and aubergines

00:37:53transformed into a dish

00:37:54that might actually convert him.

00:37:56If so,

00:37:57I'm going to thinly slice

00:37:58some aubergines.

00:37:59Do you want to give him that?

00:37:59Some courgettes

00:38:00and mushrooms

00:38:01before coating lightly

00:38:02in flour,

00:38:02deep frying.

00:38:03Pork.

00:38:04And then I'm going to

00:38:04dress the frito mister

00:38:05with some truffle honey,

00:38:06some parmesan,

00:38:06fried sages.

00:38:07What are you looking for now?

00:38:08Forks.

00:38:09Forks at the end.

00:38:10And serve it

00:38:11with a raw courgette salad.

00:38:12The choice is yours.

00:38:13Log on to the website now

00:38:14and have your say.

00:38:15Right.

00:38:17Let's pop to Provence now

00:38:18with Marcus

00:38:19and he's meeting a man

00:38:20who grows his own wheat,

00:38:21makes his own flour

00:38:21and bakes his own bread.

00:38:23A Jacques,

00:38:24Jacques of all trades,

00:38:25if you will.

00:38:26Do what he does.

00:38:27And I've got spoons.

00:38:35One thing that all bread needs

00:38:36whether a French or otherwise

00:38:38is flour.

00:38:39And there's a man in town

00:38:40who not only makes his own

00:38:41but he also has a bakery.

00:38:44Sounds like my kind of guy.

00:38:46Henri grows five varieties

00:38:48of ancient wheat

00:38:49which he processes

00:38:50here in his mill.

00:38:52Henri?

00:38:53Oh, hello, Marcus.

00:38:55Marcus.

00:38:55Nice to meet you.

00:38:56Very nice to meet you.

00:38:57Bonjour, I should say.

00:38:58Bonjour.

00:39:00This is the wheat

00:39:01I've come to see.

00:39:02This is one of the wheats

00:39:03we have.

00:39:05This variety is called

00:39:07Cessette de Provence

00:39:08or Cessette de Tarascon.

00:39:10When's it planted

00:39:11and when is it farmed?

00:39:13We seed mid-october.

00:39:15Really?

00:39:15Oh, so soon.

00:39:15OK.

00:39:16Very soon now

00:39:17because of the rainy season

00:39:19when it happens.

00:39:20To germinate.

00:39:21And yes.

00:39:21And then we harvest

00:39:24beginning of July.

00:39:25OK.

00:39:26I didn't think it'd be in the ground

00:39:28before the winter.

00:39:29I thought it'd be after.

00:39:31The wheat can live

00:39:32at 20 degrees minus

00:39:34down south.

00:39:35Oh, really?

00:39:35OK.

00:39:37As well as being hardy,

00:39:39these once forgotten grains

00:39:40give his flour

00:39:41a unique flavour

00:39:43and being low in gluten

00:39:44makes them easier

00:39:46to digest too.

00:39:48Henri wants to show me

00:39:49how he gets the wheat

00:39:50into the mill

00:39:50and it's surprisingly low-tech.

00:39:53We use a hoover.

00:39:55It's very simple.

00:39:56Really?

00:39:57Yes, yes.

00:40:00I like that.

00:40:02Can I have a go?

00:40:03Yes, please.

00:40:08I just love watching it

00:40:09go down.

00:40:10Yeah, yeah, yeah.

00:40:13This is actually quite soothing.

00:40:14I could do this all day.

00:40:20Henri has invited me

00:40:21to work with his team

00:40:22at the bakery.

00:40:26Can I cut it in the boulangerie?

00:40:32Today's dough was made

00:40:33earlier this morning

00:40:34with flour, water

00:40:35and sourdough starter.

00:40:37My first job

00:40:38is to get it out

00:40:39of the giant mixer

00:40:40and into the boxes

00:40:41to prove.

00:40:43I'm suddenly transported

00:40:44back to my days

00:40:45training in the bread section

00:40:47of a Paris kitchen.

00:40:49It feels incredible.

00:40:50It really, really does.

00:40:52That's bad for it this morning.

00:40:55Getting better at this.

00:40:57It's all coming back to me.

00:40:58This one must be better.

00:41:04Feels good.

00:41:06A lot of memories.

00:41:07A lot of memories.

00:41:08A lot of memories.

00:41:09It does,

00:41:09because I remember

00:41:10these machines.

00:41:10I remember that smell

00:41:11and that feel as well.

00:41:12We meet a lot of chefs

00:41:14coming here

00:41:15and they want to stop cooking

00:41:16and they want to bake bread.

00:41:17Really?

00:41:18It's such a beautiful thing.

00:41:19It's been made

00:41:20since the beginning of time

00:41:21and I think

00:41:21we'll always make bread.

00:41:23And around the world

00:41:24there will always be bread.

00:41:25But I've spotted

00:41:26something very

00:41:28peculiar.

00:41:29I noticed on the way in

00:41:30I didn't see any

00:41:31French baguettes

00:41:32in your shop.

00:41:33No.

00:41:33Why?

00:41:33We don't make it

00:41:35because we don't like it.

00:41:38There you go.

00:41:39It's from a Frenchman.

00:41:41No, it's a bit...

00:41:42I've never heard that before.

00:41:44Some people come

00:41:46sometimes in the bakery

00:41:47and don't see any baguettes

00:41:48and they go out

00:41:49immediately.

00:41:50OK.

00:41:51Henri reckons

00:41:52he's making bread

00:41:53that tastes better

00:41:54and lasts longer.

00:41:55But it's a time-consuming

00:41:57process.

00:41:58This bread has already

00:41:59been mixed

00:42:00and has risen.

00:42:01You knock it back.

00:42:02You put it

00:42:03into these trays.

00:42:04You wait

00:42:04so it rises.

00:42:05You knock it back.

00:42:06And then we make it

00:42:07into the baskets.

00:42:08And in the baskets

00:42:09it will last

00:42:10until tomorrow morning.

00:42:12Tomorrow.

00:42:12So we will put the fire

00:42:13in the oven

00:42:14at 4 o'clock

00:42:15in the morning

00:42:15and the bread

00:42:16will be baked

00:42:17and will be cooked

00:42:18at 5.30.

00:42:19So that's almost

00:42:20a 24-hour proofing.

00:42:22So in the fridge

00:42:23so it's slightly dormant

00:42:24it's slow, slow, slow,

00:42:25slow, slow, slow proofing.

00:42:27Ah, OK.

00:42:28And that timer going off

00:42:29means the bread

00:42:30that was made yesterday

00:42:31and went in the oven

00:42:32at 5 o'clock this morning

00:42:34is ready to come out

00:42:35after a couple of hours

00:42:36in this gargantuan oven.

00:42:39Can I have a go?

00:42:40Can I try and use this?

00:42:41Please.

00:42:41I've never cooked.

00:42:42I've never taken anything

00:42:43out of one of these ovens

00:42:44before, no.

00:42:45So it's your first time?

00:42:46This is my first time.

00:42:47Your first time.

00:42:47I've got to say

00:42:48that that is one

00:42:48of the biggest ovens

00:42:49I've ever been in.

00:42:51That's a long paddle

00:42:52you've got there.

00:42:54Slightly intimidating

00:42:55to be honest.

00:42:59That's a lot in there.

00:43:01Oh, this is great fun.

00:43:08This feels like proper baking.

00:43:10It really does.

00:43:11The traditional way.

00:43:15Adrian, what do you think

00:43:16of British bread?

00:43:17What is the...

00:43:19It's white.

00:43:20Yeah.

00:43:20And it's sliced

00:43:21and we make bacon sandwiches

00:43:23with it.

00:43:23And you call it bread?

00:43:24We call it...

00:43:27The dough I was helping

00:43:29with earlier

00:43:29is ready to shape

00:43:31and it's all hands on deck

00:43:32to get the job done.

00:43:35I could really do this

00:43:36all day.

00:43:38What I love about doing this

00:43:39is that you're working

00:43:40with professional people

00:43:41who actually really just

00:43:41love what they're doing

00:43:42and I could stand here

00:43:45all day and do this

00:43:45with these guys.

00:43:47We're on the second point

00:43:48of the shaping of the bread

00:43:49so we've done the first stage

00:43:50and now we're into

00:43:50the second stage

00:43:51where we're going to put it

00:43:52into these baskets

00:43:52where they'll stay

00:43:54until tomorrow morning.

00:43:55One of the things

00:43:56that is really interesting

00:43:57is that there's hardly

00:43:58any kneading.

00:43:59You always think

00:44:00that when we're making

00:44:01bread back home

00:44:02we're always kneading it

00:44:02to stretch the gluten

00:44:04and to a certain extent

00:44:04that type of bread

00:44:05but with the sourdough bread

00:44:06it's a little bit

00:44:07like short pastry

00:44:08the less you handle it

00:44:09the better it is

00:44:10the lighter it is

00:44:11it's crunchy on the outside

00:44:13but delicious and light

00:44:14in the centre.

00:44:16Henri has assured me

00:44:17that his bread

00:44:18is the way to go

00:44:19when it comes

00:44:19to making sandwiches

00:44:20but what do these guys

00:44:22like in theirs?

00:44:24Still tourism, mate.

00:44:25I'm not a blue cheese.

00:44:27You don't like that.

00:44:27Nah.

00:44:27But I should do

00:44:28because it's the British.

00:44:30I love to.

00:44:31Do you?

00:44:31I don't.

00:44:32Major English contribution

00:44:34to the world gastronomology.

00:44:36I don't know what it is

00:44:37to be honest.

00:44:38No, no.

00:44:39Blue cheese.

00:44:40In fact it's smelly blue cheese.

00:44:42Yeah, we know what blue cheese is.

00:44:44Yeah, you've got plenty of those.

00:44:44Yeah, we've got plenty in France.

00:44:46We have been producing

00:44:48Chocoban

00:44:49which is the white

00:44:50in Japanese bread.

00:44:51Okay.

00:44:52And we give

00:44:53some club sandwiches.

00:44:55Oh yeah.

00:44:55We're absolutely incredible.

00:44:57Yeah.

00:44:57Because the bread is incredible.

00:44:58So if you start off

00:44:59with the base

00:45:00being absolutely delicious

00:45:03no point in complicating it,

00:45:04is there?

00:45:05Yeah, less is more.

00:45:06Less is more.

00:45:12Thanks for that.

00:45:13Mark here.

00:45:13Still to come,

00:45:14Seema Pancania

00:45:15gives light lunches

00:45:16a refreshing makeover

00:45:17with three standout salads

00:45:18for summer.

00:45:19What do you want me to make

00:45:20at the end of the show?

00:45:20Would it be Ricky's idea

00:45:21of food heaven,

00:45:21fish and chips and tartar sauce

00:45:22and minted mushy peas

00:45:24or his food hell mushroom courgettes

00:45:25and aubergine frito misto

00:45:27with a raw courgette salad?

00:45:28Log on to the website now

00:45:29and have your say.

00:45:30Right, Jess.

00:45:31Let's do some mussels.

00:45:33Mussels.

00:45:33Yeah, not from Brussels.

00:45:34From Nice.

00:45:35From south of France

00:45:36we're going to take us there.

00:45:38Good line.

00:45:38Is that okay?

00:45:40What are we doing?

00:45:41Okay, mussels.

00:45:41We're going to cook them

00:45:42in papillot

00:45:42which is sort of in paper

00:45:43and it kind of allows

00:45:45the mussels to steam

00:45:46all those ingredients

00:45:46to get super juicy.

00:45:48It's great

00:45:48because it sort of

00:45:49saves on washing up.

00:45:50You can kind of get ahead

00:45:51do them for a nice little lunch.

00:45:53You can, you know,

00:45:54they're great for having people over

00:45:55but we're going to serve them

00:45:56with a bowl of beans

00:45:57because I kind of feel like

00:45:59beans should be

00:46:00with every meal basically.

00:46:01These are sort of little

00:46:03flagello beans

00:46:04that we've kind of

00:46:04soaked overnight

00:46:06so we're just going to

00:46:06give them a little rinse

00:46:07and get them going.

00:46:09We're going to cook them

00:46:09with some aromats in a pan

00:46:12with some garlic

00:46:13with some little bit of tomato

00:46:15because that's in season

00:46:17and some herbs

00:46:19so you can chuck in some sage.

00:46:21A bit of rosemary

00:46:22is quite nice

00:46:22if you've got it.

00:46:23A little tomato

00:46:24cut across the equator there

00:46:26as well as the

00:46:26what's this called?

00:46:28Garlic.

00:46:29Well done.

00:46:29Chuck that in.

00:46:30And if you're going to do

00:46:31a pot of beans

00:46:31do a massive pot

00:46:32because then you can

00:46:33have them in the fridge

00:46:34and then you can

00:46:35add them to salads

00:46:36you name it.

00:46:37And all this

00:46:38the bean thing

00:46:40the pulses

00:46:40the bean thing

00:46:41the bean thing

00:46:42that you've got going on

00:46:43is that

00:46:44from your days

00:46:45at the River Cafe?

00:46:46Yeah I mean

00:46:47obviously they're

00:46:47big bean eaters

00:46:49there

00:46:50but I think

00:46:50to cook a good bean

00:46:52takes you so many

00:46:53I'm setting a bit

00:46:54a bowl of oil

00:46:54no salt

00:46:55but to be able

00:46:56to cook beans

00:46:57is such a treat

00:46:58you could do the same

00:46:58with chickpeas

00:46:59blotty beans

00:47:00you name it.

00:47:01Why no salt?

00:47:03At the end

00:47:03I think it's just

00:47:04nice to season everything

00:47:05keep the skins

00:47:07a little bit tender

00:47:08so it doesn't

00:47:08over

00:47:10they don't get

00:47:10too sort of tough

00:47:11so then we're going to

00:47:12make a really really

00:47:13like gentle tomato sauce

00:47:14not a slow cooked tomato sauce

00:47:16because you don't want

00:47:16it super jammy

00:47:17so we've kind of

00:47:18blanched these

00:47:19in boiling water

00:47:20and what have we done

00:47:22put them in ice

00:47:22skin them

00:47:23skin them

00:47:23exactly

00:47:24tear them up

00:47:25about the size

00:47:26of your muscle

00:47:26and then we can start

00:47:28kind of building

00:47:29the bag

00:47:31build the bag

00:47:32build the bag

00:47:32okay so this has got

00:47:33the garlic in here

00:47:34as well

00:47:35lovely kind of north

00:47:36southern french flavours

00:47:37a little bit of garlic

00:47:38we can start chucking that

00:47:39in whenever you're ready

00:47:40I feel like I'm going

00:47:42at 100 miles an hour

00:47:43so the ginger

00:47:46is interesting

00:47:47it's not something

00:47:49I'd immediately

00:47:49leap to

00:47:50if I'm looking at

00:47:51sort of

00:47:52yeah

00:47:52I think it's kind of

00:47:53that influence

00:47:54in north Africa

00:47:55along that southern

00:47:55coastline

00:47:56saffron

00:47:57you know

00:47:57if you think of the

00:47:58spices that you see

00:47:58in Marseille

00:47:59and along

00:47:59so that's sort of

00:48:01a nice kind of

00:48:02fragrant

00:48:02summery

00:48:03kind of addition

00:48:04a little bit of salt

00:48:05you obviously don't need

00:48:06pepper

00:48:06because the ginger

00:48:07has got that nice

00:48:08warmth

00:48:08and we'll chuck

00:48:09these tomatoes in

00:48:10all the juices

00:48:11give them a good squish

00:48:12so they can release that

00:48:14and then really

00:48:15kind of just

00:48:16get them together

00:48:17and you don't really

00:48:18have to cook it down

00:48:19that long

00:48:19just because

00:48:21we want all that

00:48:22cooking to happen

00:48:22in the bag

00:48:23so it kind of

00:48:24creates its own sauce

00:48:25do you ever use those

00:48:26for anything

00:48:27yeah I mean

00:48:27you can actually

00:48:28strain them

00:48:28make a good martini

00:48:30nice

00:48:31yeah

00:48:31I mean

00:48:32if you're partial to it

00:48:33okay now

00:48:34parchment paper

00:48:35we're going to

00:48:36build the bags

00:48:36as I said

00:48:37these are

00:48:38you know

00:48:38wait a minute

00:48:40clean board first

00:48:42yeah

00:48:43so you can cook

00:48:43anything

00:48:44obviously you can

00:48:44cook fish

00:48:45in papillot

00:48:46we actually do

00:48:47like a

00:48:47stuffed apple

00:48:49in papillot

00:48:50stuffed with like

00:48:51almond yak

00:48:53and almonds

00:48:54and stuff

00:48:55these are going to

00:48:56we're going to

00:48:56put them in

00:48:57with a little bit

00:48:57of wine

00:48:58but what's really

00:48:59nice as well

00:49:00you can have a

00:49:00play around

00:49:01with whatever

00:49:01you put in there

00:49:02so you could put

00:49:04what could you put

00:49:05in there

00:49:06pastis

00:49:06like any excuse

00:49:07I love pastis

00:49:08in basically anything

00:49:09yeah

00:49:10with a bit of fennel

00:49:12you could put a bit

00:49:12of vermouth

00:49:13and like butter

00:49:14and cream

00:49:15and caravan

00:49:16you can kind of

00:49:17you know

00:49:17choose your own journey

00:49:18so this is

00:49:19these are all recipes

00:49:21well they're in your book

00:49:22but also from

00:49:22from King

00:49:23your New York

00:49:24restaurant

00:49:24is there things

00:49:26that you would like

00:49:27to use

00:49:27that maybe the Americans

00:49:28go

00:49:28nah I'm not so sure

00:49:29I'm thinking like

00:49:31pastis

00:49:31stuff like that

00:49:32yeah

00:49:32well you kind of have to

00:49:33like you know

00:49:33introduce it gently

00:49:35you know we've actually

00:49:35just opened a pub

00:49:37in New York

00:49:38and it's been really

00:49:40fun to kind of

00:49:41introduce the Americans

00:49:42to like

00:49:42like British cooking

00:49:44that is sort of

00:49:44surpasses like

00:49:45bubble and squeak

00:49:46and they're like

00:49:47what is this

00:49:48what's the smash hit

00:49:49on the pub menu

00:49:50what are they loving

00:49:50Dean's

00:49:50Dean's yeah

00:49:51well we're obviously

00:49:52doing fish and chips

00:49:53which had I have known

00:49:54I would have you know

00:49:55used your recipe

00:49:56from today

00:49:56if we get to that point

00:49:58ever

00:49:58I think we will

00:49:59forgot those

00:50:00forgot the chilli

00:50:01forgot the chillies

00:50:02put the chillies in as well

00:50:03put that in

00:50:03so yeah

00:50:04they're kind of

00:50:05it's been really fun

00:50:06we've got some boiled ham

00:50:07on the menu

00:50:07with some

00:50:09father

00:50:09with broad beans

00:50:11we've got

00:50:12kind of what else

00:50:12have we got

00:50:13liver

00:50:13what about pudding

00:50:15what about pudding

00:50:17because I think

00:50:18British puddings

00:50:18are so

00:50:19we've got like

00:50:19we're using suet

00:50:21in a steamed

00:50:21like ginger sticky pudding

00:50:24with golden syrup

00:50:25which is obviously

00:50:26like you know

00:50:27are they going nuts

00:50:27for that

00:50:28they love that

00:50:28we've got brandy snaps

00:50:31because you have to have

00:50:32brandy snaps

00:50:33frankly

00:50:33and what else

00:50:34we've got

00:50:35and like a little

00:50:35I see Matt doing his

00:50:37catalogue lean there

00:50:38you take a rest Matt

00:50:39I've got it

00:50:39it's fine

00:50:40I just don't burn this

00:50:41and a little bit of basil

00:50:42in here too

00:50:42again you could put

00:50:44fennel

00:50:45or a little bit of dill

00:50:47or whatever

00:50:47the catalogue's out next year

00:50:48right

00:50:48yeah

00:50:49yeah

00:50:49is that the catalogue

00:50:50everyone wants

00:50:51I think that's what it is

00:50:52this is July

00:50:52hot stuff

00:50:55one man and his oven

00:50:57okay

00:50:57chuck that in there

00:50:58and then a little bit

00:50:59of kitchen string

00:51:01but yeah

00:51:02I feel like British cookery

00:51:05kind of needs

00:51:05a little reinvention

00:51:07I love the way

00:51:09you're doing this

00:51:09the bag

00:51:11the papilla

00:51:12because usually

00:51:12it's done on a board

00:51:13or another tray

00:51:14and then you're crimping

00:51:15the sides

00:51:15and then the liquid

00:51:16runs out

00:51:17so easy

00:51:18no no no

00:51:18it's one of those

00:51:19really annoying things

00:51:19you look at it

00:51:20and go

00:51:20why didn't I think about it

00:51:21no this is

00:51:22this is like fail safe

00:51:23she says

00:51:24and I'm like

00:51:24well fingers and thumbs

00:51:26but yeah

00:51:26I think it's such a nice way

00:51:28of like

00:51:29cooking food like this

00:51:30because then you can

00:51:30just chuck it in a bowl

00:51:31put it onto the table

00:51:32and it's like

00:51:33surprise

00:51:34just like these

00:51:35these are the croutons

00:51:37really simply

00:51:37I mean

00:51:38scratch that garlic

00:51:39all over it

00:51:40with

00:51:40finish it with

00:51:41some olive oil

00:51:42and then

00:51:43you know

00:51:43I feel like

00:51:44the bread to juice ratio

00:51:45needs to be

00:51:46you know

00:51:46you want them super juicy

00:51:47so that

00:51:48you've got enough

00:51:49of the crouton

00:51:50to dip it in

00:51:52so these go in the oven

00:51:53for about

00:51:548 to 10ish minutes

00:51:55is this the right oven

00:51:57let's hope so

00:51:58yeah

00:51:58and then

00:52:00I think

00:52:02this is ready to go

00:52:04let's hope

00:52:07and

00:52:09here's one we made earlier

00:52:10so we can just pop these

00:52:12in a bowl

00:52:14and let's check on our beans

00:52:17so these have just been cooking

00:52:19they take about an hour-ish

00:52:21depending on how many you have in the pan

00:52:23but

00:52:24the garlic's probably gone quite like mushy

00:52:28and yielded

00:52:29you're going to squitch that in

00:52:29squitch that in

00:52:30just a little bit of extra flavour

00:52:32again with the tomatoes

00:52:33you can take the rest of the gubbins out

00:52:36sort of the

00:52:37where should I put that

00:52:38I love that word

00:52:39gubbins

00:52:41yeah because these have done their work really

00:52:43at this point

00:52:43they can just

00:52:44say goodbye to that

00:52:46and then

00:52:46star food that

00:52:47star food yeah

00:52:48or whiz that up

00:52:49with some

00:52:49I mean

00:52:50these beans made

00:52:52into a puree

00:52:54is so lovely

00:52:55I love it

00:52:55with like a roast chicken

00:52:56or something like that

00:52:57there's I mean

00:52:57a bean takes you

00:52:59everywhere

00:52:59is that it

00:53:00a bean takes you everywhere

00:53:02put that on a t-shirt

00:53:03let's

00:53:04if you want to make

00:53:05Jess's magnificent muscles

00:53:06at home

00:53:07you can find the recipe

00:53:07at bbc.co.uk

00:53:08for us

00:53:09oh I didn't

00:53:09scan the QR code here

00:53:10and it'll take you straight to this dish

00:53:12okay here we go

00:53:14I seasoned them this time

00:53:16forgotten her ass

00:53:17salt apparently

00:53:18it's quite a good ingredient

00:53:21not for people with high blood pressure

00:53:22and I think it's nice to add a little bit of the bean juice

00:53:25like that

00:53:25that liquor is like

00:53:27ugh

00:53:27the elixir of life

00:53:28you love a bean don't you

00:53:30you love a bean

00:53:31and then

00:53:32a little bit of this

00:53:34maybe

00:53:34and I think

00:53:35you know

00:53:35more olive oil

00:53:36because why not

00:53:37makes your hair glossy

00:53:38not that you need it Matt

00:53:39and then

00:53:40a bit of that

00:53:42put a bit more of this on here maybe

00:53:44why not

00:53:44yeah

00:53:45and then

00:53:45a bit liberal with this olive oil

00:53:47you can never have enough

00:53:49okay

00:53:49are you going to do your thing

00:53:51with your bag

00:53:52are we going to pop it open

00:53:53yeah

00:53:53okie cokey

00:53:54easier to eat that way isn't it

00:53:55yeah

00:53:56turns out it is

00:53:58and then hopefully

00:53:59yeah

00:54:00a that they're cooked

00:54:01that's quite important

00:54:02um

00:54:03and also they'll continue to cook

00:54:05whilst the bag's closed

00:54:07so they'll kind of just

00:54:08gently go

00:54:09oh for goodness sake

00:54:10and open up

00:54:10and

00:54:11ta-da-da

00:54:13oh nice

00:54:14happy

00:54:15yeah happy with that

00:54:16and a bit more olive oil

00:54:17just because it's fun

00:54:18all right

00:54:18and I'll show

00:54:19let's open it up

00:54:20here we go

00:54:21shuffle shuffle those around

00:54:23nice right

00:54:24remind us what we've got here

00:54:26uh

00:54:26muscles

00:54:27in a bag

00:54:28with some bread and beans

00:54:29nice

00:54:30yeah perfect

00:54:31perfect

00:54:35right

00:54:36food in a bag

00:54:37food in the bag is the best

00:54:38there you go

00:54:39thanks jess

00:54:39try some muscles

00:54:40there's your beans

00:54:42try some bread

00:54:42I love anything that you have to bring to the table

00:54:44and do something theatrical

00:54:46yeah

00:54:46it feels so spectacular

00:54:48when you like bring it down

00:54:49everyone has to open up their own packet

00:54:51um

00:54:51diving guys

00:54:52what have we got here

00:54:53oh

00:54:53we have the wine of the seaside

00:54:55you mentioned the southern french coast

00:54:56where this is from

00:54:57this is literally the vineyards are on the ocean

00:54:59these

00:55:00this is a

00:55:00ormarine's pickpul de pinay

00:55:02from £8.50 in majestic

00:55:04tremendous value

00:55:04the vines themselves

00:55:05are on a salt lagoon

00:55:07called the etang de tau

00:55:07right on the mediterranean

00:55:09so literally picture the ocean

00:55:11picture the vineyards

00:55:12and the soil that's there

00:55:13it gleams

00:55:14with like limestone

00:55:15quartz

00:55:15it couldn't be more bright

00:55:16and invigorating

00:55:17it's a great pickpul

00:55:18lip stinger

00:55:19because it gives you that kind of

00:55:20real kick

00:55:21it's very lemony

00:55:21and very zesty

00:55:22that's perfect

00:55:23with that salty

00:55:24fleshy deep character

00:55:25of the mussels

00:55:25it's one of the only appellations

00:55:27actually that's famous for

00:55:28being a dry white wine

00:55:29in the south of france

00:55:30it's from a hot place

00:55:31but it manages to be really zippy

00:55:32and on every bottle

00:55:33you get the ocean

00:55:34around the top of it

00:55:35it's so connected

00:55:36it's got these little waves

00:55:37around the neck

00:55:38what on every bottle

00:55:38yeah of pickpul de pinay

00:55:40absolutely

00:55:40and it's made by a master of wine

00:55:42so you know for me

00:55:42it's all about great quality

00:55:44whistle freshness

00:55:45and delicious

00:55:46is this the new kind of muscadet

00:55:47yeah I would say

00:55:48they're very

00:55:48they're bedfellas

00:55:49this is the south's answer

00:55:50to muscadet

00:55:50for me the slight difference

00:55:51is muscadet is a bit more briny

00:55:52right

00:55:52pickpul is a bit more lemony

00:55:54okay got it

00:55:55how's the food

00:55:56amazing

00:55:57amazing

00:55:58thank you very much indeed

00:55:59absolutely love it

00:56:00happy sema

00:56:00so when you dip the bread

00:56:02into that juice at the bottom

00:56:03it's so like unctuous

00:56:05I love it

00:56:05perfect

00:56:06Andrew Wong

00:56:07the ginger

00:56:09lovely addition to the mussels

00:56:11and this wine with the

00:56:12kind of plump juicy

00:56:15delish

00:56:15oh thanks

00:56:16it's under a tenner

00:56:17I'm very happy with that

00:56:188 pounds 50

00:56:18delicious

00:56:19right

00:56:19let's head over to Nigel Slater's

00:56:21now and he's combining sweet

00:56:23and savoury to whip up a tempting chocolate

00:56:24yes

00:56:25love it

00:56:26good stuff

00:56:33I love any excuse to experiment

00:56:35and dreaming up a sweet recipe for surf and turf

00:56:38has given me the perfect chance to play

00:56:43you'd have to be a more adventurous cook than me

00:56:45to make a surf and turf pudding

00:56:47but I do like the idea

00:56:49of salt and sugar together

00:56:52so to get as close to surf and turf as I can in a dessert

00:56:55I'm going to try mixing chocolate with some sea salt

00:56:58to make a wonderful treat

00:57:00let's call them sea salt chocolate snaps

00:57:04it starts with one of my favourite things to do in the kitchen

00:57:07there's something I love about melting chocolate

00:57:10and yet it's one of those questions that I'm asked more than any other

00:57:14is how do you melt chocolate

00:57:16I'm told the easiest way is in a microwave

00:57:18but I like to do it the old fashioned way

00:57:22with the chocolate broken into small pieces

00:57:25over a pan of simmering water

00:57:30and I don't poke and I don't prod and I don't stir

00:57:33I just leave the chocolate to melt itself

00:57:42absolutely love pistachio nuts

00:57:44they remind me of being on holiday

00:57:46just sitting there with a drink

00:57:48as the sun goes down

00:57:49shelling wonderful little nuts

00:57:53a handful of any chopped nuts would be great for this recipe

00:57:58it's worth keeping an eye on the chocolate

00:58:02and just pushing the unmelted chocolate down into the melted

00:58:07so no stirring

00:58:09just pushing the solid into the liquid

00:58:12once the chocolate started to melt

00:58:15you can actually turn the heat off

00:58:17because the residual heat will do everything we need

00:58:27I also fancy throwing a couple of handfuls

00:58:30of toasted almonds in too

00:58:38this really isn't the time to do other things

00:58:40I know it's tempting

00:58:43but they burn in a heartbeat

00:58:45they really do

00:58:48where the almonds are golden brown

00:58:50the sprinkling of sugar will add a lovely toasted caramel flavour

00:58:57it's extraordinary how nuts straight from the jar taste of almost nothing

00:59:01and then give them some warmth

00:59:03and a tiny little bit of sugar

00:59:04and they taste amazing

00:59:06and they smell like deepest autumn

00:59:09once they're glistening and smelling sweet

00:59:11they're done

00:59:12now comes the bit I love

00:59:14just spoon the melted chocolate onto some greaseproof paper

00:59:18now I think that these are much nicer

00:59:21when the chocolate is really thin and crisp

00:59:26and there's no right and wrong chocolate for this

00:59:28if you like milk chocolate

00:59:29then use it

00:59:32but I like the idea of chocolate that's quite dark and bitter

00:59:36with the sugar

00:59:38and the nuts

00:59:41this is where you've got to work fast

00:59:43while the chocolate is still soft

00:59:51you don't need many of these

00:59:53you don't even need them at all if you don't want to

00:59:55it's just that I like having two flavours of nut

01:00:00and then the salt

01:00:01this is where the surf comes in

01:00:06I love the idea of

01:00:09the flakes of salt

01:00:11and the sugar

01:00:13and then the lovely earthy chocolate

01:00:16and then I just fancy something

01:00:21something silly

01:00:22I'm going to put some

01:00:27crystallised rose petals on

01:00:28could be violets

01:00:33I think that crystallised

01:00:36rose and violet petals

01:00:38is that they're really sugary

01:00:40so what you get is

01:00:42little explosions of sugar and salt

01:00:45in your mouth at the same time

01:00:47and then of course the deep earthiness of the chocolate

01:00:51that's as near as I get to turf

01:00:53these are at their best

01:00:55chilled and crisp

01:00:56so just 15 to 20 minutes in the fridge

01:00:59ought to do the trick

01:01:00I can't wait to see how these turn out

01:01:24it's extraordinary

01:01:27the grittiness of the sugar

01:01:29little grains of sea salt

01:01:31the toasted nuts

01:01:32and then the gorgeous melted chocolate

01:01:38it's really really wonderful

01:01:43and you get fingers to lick as well

01:01:48these are a must make for everyone

01:01:50trust me

01:01:52that sprinkling of salt

01:01:53really is the icing on the cake

01:02:10thanks to that Nigel

01:02:11the website focus closes

01:02:12and we can soon find out

01:02:13whether it's food heaven

01:02:13or food hell for Ricky

01:02:14right

01:02:15should we make three salads

01:02:17let's do it

01:02:17minimum effort

01:02:18minimum effort

01:02:19maximum flavour

01:02:20exactly

01:02:21that's exactly it

01:02:22I want to try and reduce everybody's time in the kitchen during this heat wave

01:02:26but still want something fresh and delicious and seasonal

01:02:29so first I'm making a crushed tomato

01:02:32and harissa also

01:02:34right let's make this very clear for people at home

01:02:36yeah

01:02:36so this is one salad

01:02:37this is one salad

01:02:39this is one salad

01:02:40this lot is mine

01:02:42exactly

01:02:42there's three going on here

01:02:44okay

01:02:44so first cherry tomatoes

01:02:45you smush them with your hands

01:02:47with some garlic and salt

01:02:48and this gets out all the water

01:02:49which can be used for the dressing

01:02:51for the also

01:02:52okay

01:02:53and the dressing I'm going to use some harissa

01:02:56tomato paste

01:02:57and lots of red rind vinegar

01:02:58so it's a bit vinegary and sour

01:03:00and delicious

01:03:00sits perfectly in the fridge

01:03:03for the rest of the week

01:03:04so you can just top up as you need

01:03:07right let's talk about this one before I do it

01:03:09so bitter kale

01:03:10what did you take smushing

01:03:12smushing

01:03:12yeah both are being smushed

01:03:14okay

01:03:14lots of smushing going on

01:03:15so less for your mouth to smush

01:03:16don't want that

01:03:17yeah

01:03:17no it's too much

01:03:18um

01:03:19it's annoying

01:03:20yeah and then

01:03:21okay so smush that down

01:03:22that's usually going to break

01:03:23break this down

01:03:24exactly

01:03:24break down the kale

01:03:25and then that one is

01:03:27a has a dressing with feta

01:03:29tahini

01:03:29za'atar

01:03:30really bright

01:03:31fresh

01:03:32zingy

01:03:33um

01:03:33and I would keep it separate

01:03:35to the salad

01:03:36if you're going to keep it in the fridge

01:03:37just because it doesn't get all soggy

01:03:39righto

01:03:40um

01:03:41so

01:03:41so this is going in here

01:03:43exactly

01:03:43right so the idea of this is that all this could be made on a sunday

01:03:48exactly

01:03:49ahead of the week and then keeping the dressings separate yeah

01:03:52yeah

01:03:52um

01:03:53the also one and the corn one stay nice that because it absorbs all the dressing flavor

01:03:57and kind of like marinates as it sits in the fridge which i think tastes really nice

01:04:01okay um

01:04:02um yeah um oh you mentioned earlier 30 30 under 30 yeah what was it called like power power power

01:04:13power young youth power young power power power exactly this is just addressing i've never said older um so yeah

01:04:21brilliant young power um so let's just recap on your uh your background so you were studying um neuroscience neuroscience

01:04:30exactly exactly at uni at uni because i felt like that was the right thing to do um and then

01:04:37i realized that i actually love cooking and i want to do cooking and i applied for bake off and

01:04:43didn't get in and it just destroyed me because it was so sad but made me realize how important um

01:04:49cooking was to me so then i started working restaurant

01:04:52so you being rejected from bake off it's been an amazing thing yeah it has

01:04:56because you now you've now got like what a million and a half two million followers i mean

01:05:00yeah i guess yeah one and a half on tiktok

01:05:04don't tell me you don't know

01:05:04no it's one and a half

01:05:06wake up in the morning you go how many i don't know how many i got now more i need

01:05:11more no no no there's like one and a half on tiktok and like 600 and something k on instagram

01:05:17but yeah it's amazing and i've built such a great community um that just love food and love to eat

01:05:23really delicious fun things so you left um uh neuroscience you went into you started working at lucky cat is

01:05:29that right gordon ramsay yes exactly putting in those hours

01:05:32um uh mob kitchen and then i worked for mob kitchen where i learned how to make videos and develop

01:05:39recipes and make recipes for food that people are actually going to want to cook and eat

01:05:43okay um i just added some basil into my also here um i would normally add some mozzarella but i've

01:05:50heard somebody's scared of cheese

01:05:52ricky

01:05:53so can we just talk about this fear of cheese

01:05:56which is insane

01:05:56how bad is it

01:05:57it's a it's a genuine phobia

01:05:59yeah i have to say it's an allergy but it's not

01:06:02right

01:06:02what's the phobia

01:06:04i don't know

01:06:04but you know it's like clowns or sharks or all those things people are afraid of it's just with me

01:06:09it's cheese

01:06:09when did this start

01:06:10from a very early age

01:06:12it wasn't it wasn't

01:06:13the trifecta

01:06:13the trifecta of phobias

01:06:15yeah yeah

01:06:16yeah it wasn't like an event

01:06:18right

01:06:18like it wasn't like somewhat like a like a huge e down was rolling

01:06:21like an offending thing

01:06:23yeah i know it was just it was just something i've never really been into

01:06:25it never turned out over time

01:06:28is it because it's like mystery milk

01:06:30mystery milk

01:06:31mystery milk

01:06:31that's a better name for it

01:06:32i'm sorry

01:06:34i'm just wondering if it was because it was like mystery milk you know unexplainable

01:06:37you know what is it

01:06:38i've walked

01:06:39that's what cheese is

01:06:40i've walked out of dressing rooms with a cheese platter

01:06:42really

01:06:43yeah

01:06:43the other day we did a festival in portugal and it had um

01:06:47you know when they make carbonara in a big

01:06:49oh yeah

01:06:50honestly i nearly didn't i nearly left the whole festival

01:06:52wow

01:06:53yeah

01:06:53unfortunately there's a little bit of cheese going on here

01:06:57okay which one

01:06:58my next side is a grated halloumi salad

01:07:00for the dressing i just put some hot oil over some chilli and garlic

01:07:05to kind of bloom it and then we're going to add some corn grated raw halloumi

01:07:09does that count as a cheese for you

01:07:11yes

01:07:11oh

01:07:14no grey areas

01:07:15well

01:07:16but for everybody else it's delicious because when it's raw it absorbs lots of flavour

01:07:21um and they love doing that in cyprus they like grate it over everything like parmesan which i think is

01:07:26delicious

01:07:26this is done right

01:07:27that one's done

01:07:28okay

01:07:28so the corn one has a dressing with chilli uh cumin seeds garlic um and some oil and lots of

01:07:35lemon

01:07:35and then has peaches and corn i think peaches and salad are amazing any sort of fruit when it's seasonal

01:07:43i want to add as much fruit as i can to absolutely everything add some freshness add some sweetness

01:07:48delicious

01:07:49delicious

01:07:49right let's move that out of there that's going to be this let me uh this needs oil right

01:07:54yeah

01:07:55oil lemons sutter a bit of salt sorry

01:07:59this is roasted corn but you could also just use tinned or you can use like blanched on the cob

01:08:06which i think is great

01:08:08did you grill that sima though

01:08:09yeah so i grilled it to get it really nice and toasty and get that char flavour which is really

01:08:14nice so it works really great for like a barbecue salad

01:08:16when you've got loads of corn

01:08:18um tell us about your youtube uh series

01:08:22so yeah i'm doing a series with greg james on youtube where we invite um loads of guests over

01:08:29um it's for tesco and it's fantastic i get to learn so much about different people's cuisines and cooking

01:08:37and it also means i get to meet so many amazing fun people

01:08:41so you do the cooking greg does the interviewing

01:08:43exactly exactly that's like a dish

01:08:47yeah it's similar yeah it's similar yeah i've got it um

01:08:49but yeah we do the cooking and it's just really fun to have different guests and they have

01:08:56like they come in with a question and they come in and say i want to learn how to make

01:09:00something special for my wife for example

01:09:02and i figure out a fun recipe that they would really love and then teach them how to make it

01:09:05and then they go home and try and make it themselves

01:09:07okay so you've got to recap the next time you meet exactly

01:09:12exactly exactly and it's quite nice to see how they've learnt how to make these delicious dishes

01:09:16and how they do um from what i've taught them which is a good experiment for me to see how

01:09:21well i am at teaching them

01:09:23um right so i'm just finishing off my salad that's done let's take that off uh so we've got some

01:09:29what we got some smoked roasted salmon on top of this

01:09:34yes so this is um cold pot smoked trout you can also use salmon okay um if that's we've got

01:09:41laying around

01:09:42um and then on the day when you're going to eat it toss it with this delicious

01:09:47with this this dressing which has feta tahini dill um some garlic and lots of za'atar

01:09:53okay so that's that that's that and this one we can put it on a bowl as well

01:09:57right so and this here is my crunchy salad topper when i'm having lots of salads in the summer i

01:10:04like to have something crunchy to put over the top

01:10:06but i don't want to make it like all the time so i make a big batch of this which

01:10:09has loads of nuts seeds

01:10:10um some honey oats kind of like a savory granola yeah uh mix all together and roast it and then

01:10:16you can just sprinkle it over everything

01:10:19uh right where are these going in there this one here yeah yeah yeah right oh yeah is it a

01:10:26lot of washing up

01:10:27yeah uh if you want to make one to all three of these uh dishes at home you can find

01:10:31the recipe at pvc.co.dk

01:10:33forward slash salad kitchen or scan the qr code it'll take you straight to all of today's recipes in fact

01:10:37right right we're done remind us what we got so here is our smashed tomato harissa orzo salad

01:10:46mm-hmm this is a spiced corn and peach salad with grated tullumi nice

01:10:51and finally a green za'atar smoked trout salad beautiful

01:11:01okay

01:11:04right and this is just a like sprinkle over everything sprinkle over everything this has no cheese in it

01:11:09that's no cheese one

01:11:10that's the cheese

01:11:11you guys dive into that let us know what you think

01:11:14oh well i'm gonna say i tasted them in rehearsal and they are completely scrumptious i've no idea why i

01:11:19don't have a knife and fork because i would just dive in again but they are unbelievably good yeah if

01:11:22there is um

01:11:23come here so good i mean this this one here just has so much flavor and it's so bright and

01:11:28fresh i absolutely loved it that's the corn one

01:11:30yes yes thank you so much

01:11:32don't we need it back

01:11:33oh really don't take it home

01:11:35i'm fine

01:11:35why do i steal spoons now

01:11:37well we've spoken about this

01:11:38okay fine

01:11:39um

01:11:40how is that

01:11:41i can't i mean this is mine now just so we're all clear the cumin feta delicious and the smoked

01:11:46trout

01:11:46don't think you see enough trout so it's lovely to have that as an addition

01:11:49yeah it's a delicious smoky fish

01:11:50um Andy

01:11:53perfect breakfast after two hours sleep

01:11:55two hours sleep

01:11:56you never mention that

01:11:57oh

01:11:58why are you having two hours sleep

01:11:59you've got a wife here at 4am or something don't you

01:12:01why did you really

01:12:02it's 4am

01:12:03oh lord

01:12:04er ricky how's that

01:12:05it's amazing it really feels like it's cooling me down it's quite hot in here

01:12:08it's really hot

01:12:08hot

01:12:09and it's better than better than a magnum

01:12:12that's right that was worth getting out for this morning

01:12:14there we go

01:12:15there you go better than a magnum

01:12:16right we're going to soon find out whether you voted for ricky's idea of food heaven and food hell but

01:12:19first nigella has taken inspiration from thailand for a speedy supper

01:12:22i want you to

01:12:23i want you to

01:13:21and this

01:13:24and this is a stir fry

01:13:26and this is a stir fry

01:13:28and this is a stir fry comforting and familiar warm with ginger and hot with garlic

01:13:35when i first ate this

01:13:37it was cooked by a chef called tum

01:13:40spelt or rather transliterated t-u-m very gratifying

01:13:44and he used chinese celery which is really mostly thin stalk and a lot of leaf

01:13:50so what i do is i use what i think of as the shoots from a leafy stick of celery

01:13:59which i chop

01:14:00none too fastidiously you'll be shocked to hear

01:14:04and what the celery gives is an anise flavour but with herbal freshness

01:14:11now comes the same but bringing base star anise

01:14:16and as if to amplify the star anise some cinnamon crumbled in shards

01:14:26i'm making a base for the prawns to cook in so on top of those spices some dark soy sauce

01:14:34steady with this

01:14:37and on top of that some light soy sauce or thin this is called this thai version with a fantastically

01:14:45fat child on it

01:14:50a small dollop of oyster sauce for richness

01:14:56and don't faint some ready ground pepper

01:14:59i never thought i'd see the day when i use school pepper in my cooking

01:15:04but this really works

01:15:11now some water

01:15:18chicken stock concentrate

01:15:20i never feel bad about using stock that isn't homemade

01:15:24chef tum used chicken powder that's the nearest thing i can get to it

01:15:27and then some ketchup manis which is like sweet soy ketchup

01:15:40and into this bubbling brown liquid go the prawns

01:15:45wouldn't we all like to pop out to the local market to pick up some fresh plump prawns

01:15:50and then stroll back down the beach

01:15:52but if i didn't think these frozen prawns worked here i certainly wouldn't be cooking with them

01:15:58some of the sweetness of the prawns goes into this brown liquor

01:16:01and those deep spices cling to the prawns

01:16:08and in go some glass noodles cooked and drained

01:16:18stand back

01:16:20and i toss this together

01:16:23i've always thought of thai cooking as sprightly and sharp

01:16:28but there's something about the darkness and depth of this which is exciting

01:16:35and now a startling punch

01:16:38of ground cloves

01:16:41and a pinch

01:16:44of ground cinnamon

01:16:47now obviously none of these ingredients is new

01:16:50but it's how they're used

01:16:52in a particular way

01:16:54that makes them taste so different

01:16:55and that is the essence

01:16:58of what cooking is

01:17:00this is thai seafood

01:17:01as you've never tasted it

01:17:10a tawny

01:17:11tangle of noodles

01:17:17and these golden

01:17:19prawns

01:17:21i rather love the shards of cinnamon

01:17:23going through it

01:17:26obviously

01:17:26for not to be eaten

01:17:30final touch

01:17:33the leaves

01:17:35from the shoots

01:17:36of celery

01:17:38a friend of mine's father said

01:17:41if it goes in it

01:17:42it's got to go on it

01:17:43i said at the beginning

01:17:44that a stir fry

01:17:45was comforting and familiar

01:17:47but what this is

01:17:50is comforting and unfamiliar

01:18:01thanks nigella

01:18:02right time to find out is food heaven

01:18:04food hell for ricky could be food heaven

01:18:05which was fish and chips

01:18:08or it could be hell which was vegetables you don't like basically

01:18:11it could be fried though so

01:18:12nice makes them nice

01:18:14thank you everyone voted

01:18:15big turnout today 73% of you want for heaven

01:18:18for you

01:18:19getting fish and chips

01:18:20right i'm gonna drop a bit of fish in the fryer

01:18:24and then we're gonna come back to it

01:18:26right so here i've talked through this batter

01:18:28so this is a yeasted beer batter

01:18:31so in here i've got a bottle of lager

01:18:36some sparkling water

01:18:37got some yeast

01:18:38and a bit of flour

01:18:40now the idea with this

01:18:42is like bread

01:18:44you just kind of

01:18:45kind of always let it prove

01:18:47and you let that batter kind of rise

01:18:49and when you dip your fish

01:18:51in it you're really just dipping it

01:18:53in that top layer of batter

01:18:55that makes it kind of super light

01:18:57Ollie we were talking the other day

01:18:59when we were

01:19:00we had fish and chips and there was a vodka batter

01:19:02there was and it was like

01:19:03which was amazing

01:19:03chiseled and glass and really crunchy

01:19:05was absolutely

01:19:06Elliot Rovers

01:19:08yes

01:19:08let's give him a little shout out

01:19:09we should

01:19:10is that when the alcohol is still

01:19:13fermenting with the yeast

01:19:14like does that create that same rise

01:19:16i think it's different

01:19:17if the beer does a different thing

01:19:18but the vodka

01:19:19i'm not entirely sure

01:19:20that's a question for that

01:19:21gets you battered

01:19:23the vodka

01:19:23i think it's originally a Heston thing

01:19:25so there's a lot of science in it

01:19:26and i think it evaporates faster

01:19:28there you go

01:19:31than water or something like that

01:19:32i'm taking notes over here

01:19:34anyway

01:19:34it's genius though it really was like the best

01:19:36right

01:19:36so

01:19:38what we're doing

01:19:40mushy peas

01:19:40so marifat peas

01:19:42in there

01:19:44bicarb we've got in there

01:19:45i've got some onion

01:19:46there's a bay leaf in there

01:19:49and

01:19:49some thyme

01:19:50we've got a bit of mint in there as well

01:19:52i'm going to finish that off with a bit of chopped mint

01:19:53so mushy peas aren't like the peas you get frozen

01:19:56no

01:19:57they're different peas

01:19:58these are marifat peas

01:19:59so marifat here

01:20:02yeah i mean they're there

01:20:03chunky

01:20:05does that help?

01:20:06yeah

01:20:06dried

01:20:07dried

01:20:07dried pea

01:20:09and that's the traditional kind of mushy peas

01:20:11that's why they're not as like green

01:20:13when you have mushy peas

01:20:14exactly

01:20:14they're like a bit grey

01:20:14it's not because it's made by

01:20:16no

01:20:17basically

01:20:18um

01:20:19right

01:20:20you're on tart sauce

01:20:22make it nice chef yeah

01:20:23that well-known chinese sauce tartar sauce

01:20:26yeah

01:20:27thank you

01:20:28gosh

01:20:28keep an eye on my fish

01:20:29could've got me the tempura

01:20:30now you're getting on the tartar sauce

01:20:32i didn't want

01:20:33anyway let's not go there

01:20:34er

01:20:35that's nice

01:20:36shit before it sits

01:20:37ollie what have we got

01:20:38we've got a beer

01:20:39a non-alcoholic beer

01:20:40and not just any non-alcoholic beer

01:20:41this is

01:20:42firebrand's

01:20:43shorebreak alcohol-free hazy pale

01:20:45and it won

01:20:46it was the winner

01:20:47er

01:20:47of the alcohol-free pale ale

01:20:49at the

01:20:49world beer awards

01:20:50in 2025

01:20:52so it's full of

01:20:52i love it because it's just full of flavour

01:20:54you've got three distinct hops in here

01:20:56simcoe which is tropical

01:20:57citra which is zingy

01:20:58and then cascade which is more tropical

01:21:00er

01:21:00this is about £2.70 available online

01:21:03and what you're getting is just a beer that is

01:21:05packed with all of the joy and the tropical kind of depth that you want

01:21:08but without any of the booze at all

01:21:10so cornish spring water

01:21:11american hops

01:21:12what do you think ricky

01:21:13i think it's lovely

01:21:14a bit of vodka in that

01:21:15lovely

01:21:16that's absolutely beautiful

01:21:17i love it

01:21:18and it's like sometimes i go to parties and everyone's like trying to be nice

01:21:21and they smell coffee beer

01:21:22you know

01:21:23it's not great

01:21:24but this is this is amazing

01:21:25i think it's all for me it's all about balance

01:21:26it's all about you know

01:21:27lasting flavour is always a good indication of a quality drink

01:21:30this one fills your palate

01:21:31but also it does have that delightful kind of lingering character

01:21:34it really does hug the

01:21:35it's not very flat

01:21:36it's got real like jazzy flavour

01:21:38exactly

01:21:38i would guess our difference between an alcoholic and fish

01:21:41yeah

01:21:41pint of that in the sun

01:21:42you know

01:21:43not point five

01:21:44a lot of people buy me those kind of like

01:21:46you know like

01:21:47an alcoholic gin and stuff like that

01:21:48it's just like thirty pound cordial

01:21:51yeah

01:21:51and i'm not i'm not that fussed about that

01:21:53but that's like a proper drink that's like

01:21:55big

01:21:56refreshing

01:21:56long

01:21:58characterful

01:21:59and lovely with a bit of fish chips

01:22:00i'm so glad you got heaven

01:22:01you had nothing to worry about

01:22:03i wasn't actually that worried

01:22:04because this is this

01:22:05that would have been fine deep

01:22:06you would have been all right

01:22:07happy perhaps

01:22:08um could i

01:22:08can we talk about um

01:22:10kai's chips

01:22:10yeah of course

01:22:11i have to say i think i've told you this once

01:22:13when i was a little bit drunk at a festival

01:22:15um

01:22:15it was the kind of soundtrack to

01:22:18to many years

01:22:19when i had this little sort of pub restaurant

01:22:21on a sunday when we got rid of all the customers

01:22:23yeah

01:22:24it was like family time there

01:22:25and my kids

01:22:26well one of them's graduated this week

01:22:28they were like this big

01:22:30yeah

01:22:30they both had sunglasses and guitars

01:22:32and they would stand on the furniture

01:22:35um

01:22:35and then we cranked up

01:22:37i pritchett riot

01:22:39because they couldn't say predict

01:22:41my kids are the same

01:22:43really

01:22:43i pritchett riot

01:22:44full volume

01:22:45blowing the speakers

01:22:46little welsh

01:22:47um

01:22:48pub

01:22:48and they absolutely rocked out to it

01:22:50and we had that pretty much every single week

01:22:53and i've still got it on a little video

01:22:54we've been really lucky in the fact we've got that kind of broad

01:22:56appeal

01:22:57and at first you think when you're trying to be cool that's not cool

01:23:00but it's the coolest thing in the world to appeal to like

01:23:02four year olds

01:23:03and

01:23:03well especially when they grow up

01:23:04yeah yeah yeah

01:23:05and that's you know

01:23:05now they can afford their own tickets

01:23:09so yeah so that was like 20 years on

01:23:12thank you

01:23:12um

01:23:13i mean people still know the songs

01:23:14i mean i've seen the reception you get at festivals and stuff

01:23:17it's really cool

01:23:19i love doing it

01:23:19but because of that i've been allowed to do other things

01:23:21that uh

01:23:22kind of like

01:23:23not

01:23:24not classically what you'd think i'd do

01:23:26so you know

01:23:26when the

01:23:27greece immersive theatre thing came along

01:23:29i've always fancied a bit of musical theatre

01:23:33weirdly

01:23:33you did

01:23:34but it's too much too much commitment

01:23:35and this is this seemed like a soft opening for me

01:23:38okay

01:23:38i like it

01:23:40when you say commitment as in like

01:23:41well you have to

01:23:42there's a lot to learn or

01:23:43sometimes you have to do like 12 weeks of like

01:23:45six days a week

01:23:46and i didn't get into this job to work

01:23:51so uh

01:23:51so i can't really do that

01:23:52especially with the young kids and that

01:23:53so uh this seemed like something i can do

01:23:55every night

01:23:56yeah

01:23:56do a song

01:23:57well they show the film

01:23:58and then there's a break when that bit comes on

01:24:00and i come on and do the song

01:24:01and it's it's amazing

01:24:02if you like the film you love it

01:24:03if you don't like the film you'll love it anyway

01:24:04because it's a real

01:24:05uh

01:24:06it's the best night out

01:24:07i've been to loads of secret cinemas

01:24:10and greece is just a sort of thing everyone knows

01:24:12you dress up

01:24:13and if you

01:24:14it's one of those situations where if you went

01:24:16and didn't throw yourself into it you'd feel a little bit

01:24:18you'd feel like the odd one out

01:24:19yeah

01:24:20you know

01:24:20so you just lose all your inhibitions and you enjoy yourself and you get really involved

01:24:23yeah

01:24:24yeah

01:24:24i love it

01:24:27well

01:24:29my fryer's gone off ricky

01:24:31ah

01:24:32and i don't know what to do

01:24:34um

01:24:36so you were going to deep fry the aubergine as well weren't you

01:24:38you what

01:24:39you were going to deep fry that as well weren't you

01:24:40yeah i was

01:24:41well i was only going to ever do one but

01:24:43what did you do if you want to make fish and chips at home and you haven't got a deep

01:24:46fryer

01:24:47you need

01:24:47to

01:24:48i wouldn't do that

01:24:49um

01:24:49i mean you

01:24:50no you get one of those and you fill that up

01:24:52halfway

01:24:53with oil

01:24:54yeah

01:24:54there's not many people make

01:24:56when you were a kid did you have a chip pan that was always full of oil

01:25:00yeah

01:25:00yeah and it was always grubby around the edge

01:25:02yeah yeah yeah

01:25:02hidden in the you you it was so long ago it's like always that orange or brown kind of like

01:25:06flowers

01:25:06on it

01:25:07that's right

01:25:07and the oil hardly ever got changed

01:25:09hardly ever

01:25:10which is why it stunk every time you used it

01:25:12which is why it was so good

01:25:14a lot of flavour there seasoned

01:25:15yeah

01:25:16let's have an oil chat

01:25:17is it really not working

01:25:18no it's not working

01:25:19okay

01:25:20i mean

01:25:21we can carry on chatting

01:25:22Michaela's down here by the way

01:25:23just is scrambling around desperately

01:25:25Grease

01:25:26thank you

01:25:26let's talk about Grease

01:25:28that's the word

01:25:29immersive movie musical

01:25:30Grease is the word

01:25:32very good

01:25:33thanks

01:25:33you've done this before

01:25:35yeah it's a great

01:25:36the groove's got meaning

01:25:36it's a great night out

01:25:37because the theatre's fun

01:25:38i love going to the theatre

01:25:39but this you're more part of it

01:25:41and you know

01:25:41i'm enjoying being part of it

01:25:43i met the cast the other day

01:25:44they're all amazing

01:25:45the posture on those people

01:25:46the posture

01:25:47yeah

01:25:47well they stand correctly

01:25:49yeah musical theatre people

01:25:51yeah

01:25:51i hope that rubs off me

01:25:52well i get that

01:25:53every time we have a Strictly dance

01:25:55we're on Vito

01:25:56yeah

01:25:56yeah you go to give that guy a hug

01:25:58he's got muscles

01:25:59where you just

01:26:00i didn't know you could have muscles there

01:26:02hey

01:26:02his muscles

01:26:02his muscles are pretty

01:26:03he's got big muscles

01:26:04yeah i went on that

01:26:05alright don't you

01:26:06alright so

01:26:08alright chop in

01:26:09i mean this is great

01:26:10but we're not really cooking

01:26:11i can remind you

01:26:13the dates of greece

01:26:1522nd july

01:26:16to the 13th of september

01:26:18yeah so do

01:26:18do come along

01:26:19if you fancy a great night out in the summer

01:26:21it's a perfect summer night out as well

01:26:23because there's the funfair

01:26:24yeah

01:26:24summer loving

01:26:25summer loving

01:26:25there'll be a lot of loving

01:26:27and there'll be food

01:26:28you can go to the diner

01:26:29food you can go to the diner milkshakes

01:26:30oh you can get actual diner food

01:26:31yeah

01:26:32ohhh

01:26:33maybe that's strawberry milkshake

01:26:34if you're lucky

01:26:36i'm really i'm really looking forward to it

01:26:38i mean it's not going to be great for my waistline

01:26:39because

01:26:40you're dancing off

01:26:41yeah totally

01:26:42i don't get that much dancing

01:26:43oh you can

01:26:45no i don't i don't dance

01:26:46i dance at weddings

01:26:47but like not like er

01:26:49you know i'd never do strictly or anything like that

01:26:52would you not

01:26:52are you ruling it out

01:26:53never ride at all

01:26:54hang on a sec

01:26:55does that mean no the dates no you're not doing this

01:26:57yeah i thought that was a double bluff for a second

01:26:58yeah

01:26:58yeah but no

01:26:59maybe it's a triple bluff

01:27:02yeah i'm looking forward to it

01:27:03are you going to come

01:27:05yeah

01:27:05see a grease

01:27:06yeah oh definitely come

01:27:07we're in

01:27:08we're totally in

01:27:09i know someone that can let you in

01:27:10i would love that

01:27:11seriously i'm a massive secret cinema fan

01:27:12saw star wars the empire strikes back was incredible

01:27:14who would you dress up as

01:27:15dressed up as me

01:27:16because i'm a space cowboy

01:27:18um

01:27:19no i loved it

01:27:20i think the immersive experience is absolutely incredible

01:27:22and i can't wait to come and see you perform

01:27:24it would be awesome

01:27:24and it's immersive but not scary

01:27:26like the horror

01:27:26do you like the horror ones you can go to

01:27:28i mean

01:27:28i think i would be a bit terrified

01:27:30i think greece is more my cup of tea

01:27:32yeah

01:27:32you know family fun

01:27:33you know this guy along as well

01:27:35yeah

01:27:35totally

01:27:36and you know the words whether you want to or not

01:27:38that's so true

01:27:39they're ingrained

01:27:40that is so true

01:27:41if you need an understudy i'm willing to step in

01:27:43you know

01:27:43you could be my frenchie

01:27:44yeah i'd love to

01:27:45yeah

01:27:46great

01:27:46hang on but you wanted to be rizzo a minute ago

01:27:48i'll take anything

01:27:49you're gonna get all the parts

01:27:50i'll do anything

01:27:51whatever

01:27:51amazing i didn't know you're so versatile

01:27:53oh these chips look good

01:27:54right

01:27:55extra salt vinegar

01:27:56yeah

01:27:57okay

01:27:57oh

01:27:59there's that bit of fish

01:28:01let's have that

01:28:03right

01:28:03give us your

01:28:04you've got 30 seconds

01:28:05erm

01:28:06give us your er

01:28:07where's the tartar sauce chief

01:28:09in front of you

01:28:10tartar sauce

01:28:10where is it

01:28:11how do you get chips that's good

01:28:13erm

01:28:14by the way after this i can tell you

01:28:16many many places in london where you can eat

01:28:18really good fish and chicken

01:28:19okay good

01:28:20the fryer's delight

01:28:21that's a cracker

01:28:22fryer's delight

01:28:23where's that i've seen that

01:28:23i've seen that

01:28:25it's really good

01:28:25thief

01:28:26right

01:28:26dripping in the batter

01:28:27it's too hot

01:28:28you're gonna burn your mouth

01:28:30i don't care

01:28:30tell us what you think later

01:28:33oh my goodness it's finished

01:28:35that's all for us today

01:28:36wow

01:28:37thanks to andrew jess

01:28:38see you both

01:28:39ollie

01:28:40and of course ricky

01:28:41all the rest of the studio

01:28:42on the website

01:28:43er

01:28:44pbc.co.uk

01:28:45forward slash

01:28:45there's no best fights tomorrow tom

01:28:48due to the tennis

01:28:49but i'll be back live next saturday

01:28:51with donald skier

01:28:52as we can't tom reed wilson

01:28:53enjoy the rest of your weekend

01:28:54bye

01:28:55bye

Saturday Kitchen - Season Episode 27 -Matt Tebbut, Andrew Wong, Seema Pankhania, Jess Shadbolt and Olly Smith engsub watchfull🎉🍿🍿 Secret Engagement

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