Saturday Kitchen - Season 2025 Episode 42 - Matt Tebbutt, Adejoké Bakare, Theo Randall, Chris McCausland and Olly Smith - Video Dailymotion

USA Gun Shows

Saturday Kitchen - Season 2025 Episode 42 - Matt Tebbutt, Adejoké Bakare, Theo Randall, Chris McCausland and Olly Smith

Transcript

00:00:00Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:00:30Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:00Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:29Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:31Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:35Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:37Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:39Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:41Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:43Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:45Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:01:47Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:17Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:47Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:49Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:51Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:53Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:55Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:56Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:02:57Hãy subscribe cho kênh La La School Để không bỏ lỡ những video hấp dẫn

00:03:27Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:03:57Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:04:27Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:04:57Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:05:27Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:05:57Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:06:27Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:06:57Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:06:59Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:01Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:03Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:05Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:07Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:09Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:11Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:13Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:15Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:17Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:19Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:21Hãy subscribe cho kênh La School Để không bỏ lỡ những video hấp dẫn

00:07:23Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:07:53Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:08:23Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:08:53Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:09:23Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:09:53Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:10:23Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:10:25Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:10:29Các bạn hãy đăng ký kênh của mình nhé.

00:10:59Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:11:01Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:11:03Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:11:05Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.

00:11:07Các bạn hãy đăng ký kênh của mình nhé.

00:11:09Các bạn hãy đăng ký kênh của mình nhé.

00:11:11Các bạn hãy đăng ký kênh của mình nhé.

00:11:41Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:12:11Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:12:41Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:11Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:13Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:15Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:17Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:21Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:23Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:25Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:27Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:29Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:31Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:33Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:35Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:36Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:38Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:40Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:41Hãy subscribe cho kênh Ghiền Mì Gõ Để không bỏ lỡ những video hấp dẫn

00:13:42Theo, Chris was just saying, I don't think he's ever had veal, so could you tell us a bit about it?

00:13:47About what, sorry?

00:13:48Veal

00:13:49Veal, well veal is, um, it's young beef

00:13:52And it's just got a sort of, it's quite tender

00:13:55It's got a very sort of subtle flavour, it's not like, it's not like sort of aged beef where it's got a very strong tongue

00:14:00It's quite light in flavour so

00:14:02You need something quite nice with it like a porcini mushroom sauce to give it that extra

00:14:06I was having a little private conversation here like we weren't on the telly

00:14:09He always does that

00:14:14I don't think I've ever had it, I'd like to say it's like probably like a, you know, I don't know

00:14:19I think it's probably just I've never wanted to pay the price for it

00:14:24You pay a bit more for it but it is worth it, isn't it?

00:14:27It's worth it, it's worth it

00:14:29And cooking it on the bone just makes such a difference, like anything, it's just got that sort of, that lovely taste from the bone and the fat

00:14:35Right, so, bit of water

00:14:37Bit of water, let's taste your mash, have you seasoned it chef?

00:14:39No chef, no I haven't

00:14:41Okay

00:14:42In fact, try it before

00:14:44So is it like if you put butter in this, do you need a lot of like really good quality olive oil in there?

00:14:52Yes, you do

00:14:53And it's really good to eat olive oil because olive oil is actually very good for you

00:14:56I mean using butter and cream is delicious but actually it's much better for you to use olive oil

00:15:01So it's worth getting to the habit of using making making olive oil mash

00:15:06And you really taste the oil as well because the potato is quite subtle

00:15:09Yeah

00:15:10You really get to taste the actual olive oil which is really nice particularly if you've got new seasons olive oil

00:15:14So now you've got new seasons olive oil which is a wonderful ingredient, very very sort of rich

00:15:20Are you looking for quite a sort of grassy oil or is there a particular type you want?

00:15:26Um, I like the sort of, you know, the kind of grassy oil, it always tastes really nice, yes

00:15:31Okay, so they're cooking nicely, let them cook a bit longer

00:15:35Right, how far are you taking this?

00:15:36I'm going to take it to medium rare

00:15:37Okay

00:15:38Okay, and then let's get the mash on the plate, shall we?

00:15:41Is that hot? Season a little bit?

00:15:42Yes, sir

00:15:43Yes, sir

00:15:46Yes, sir

00:15:47Okay

00:15:48And

00:15:49Put that on

00:15:50Right, broccoli done, that's done, you're good

00:15:53If you want to make Theo's field dish at home, you can find the recipe at ppc.co.uk forward slash Saturday kitchen

00:15:58Scan the QR code below and it'll take you straight to this dish

00:16:02Okay, I'm going to let this sit for a second

00:16:04There we go

00:16:05Okay, I'm guessing this is a big seller

00:16:07This is a big seller

00:16:09Whenever I see it on the menu, I generally have to go

00:16:11Is olive oil one of them things that you can, like, if you're cooking with it, not like I said, dipping something in it

00:16:16If you're cooking with it, can you actually tell the difference between a good one and an average one?

00:16:20You shouldn't really cook good oil

00:16:21I mean, when you've got olive oil, it's such an amazing flavour

00:16:26I'm just going to pop that back

00:16:27So it's always the kind of drizzled or dipped on or something

00:16:30So with the sort of light of the oil, so here you go, I'm going to show you a quick thing here

00:16:33We've got two different olive oils

00:16:35Yeah

00:16:36You know, one's lighter, one's darker, that one's really good for cooking, that one's really good for seasoning

00:16:40You're pointing at them for me, aren't you?

00:16:41I know

00:16:42Which one's which?

00:16:43The one on the left is the dark one, the one on the right is the light one

00:16:46So, there we go

00:16:48And...

00:16:49Does that happen, like, cold pressed oil, isn't it?

00:16:54Sorry?

00:16:55Cold pressed oil and, and on, used in dressings and stuff

00:16:59Yeah, so basically cold pressed oil means that the olive, the, um, the olives haven't, they've been pressed at no higher temperature than 25 degrees Celsius

00:17:08So it's very, um, it's cold pressing, so there's no heat

00:17:12When you have commercial oil, they heat up the, um, the olive paste to make it so you get, extract much more oil

00:17:19Yeah

00:17:20And what that does is it ends up making the olive oil taste like cooked olives

00:17:24So when you have really good new seasons or fresh olive oil or cold pressed olive oil, generally, it has this sort of quite grassy taste

00:17:31Right

00:17:32So it's, it's...

00:17:33And that's, that's the, the speciality of the cold pressed

00:17:36Exactly

00:17:37Right

00:17:38And that's why it's called cold pressed

00:17:39Okay

00:17:40And it makes such a difference when you taste it

00:17:41Also, it makes a huge difference on the price as well

00:17:43So it's kind of really good in the kitchen to have a couple of, um, of olive oil

00:17:48Yeah, how many would you use in your?

00:17:50Well, probably, I'll just have two, but I mean, you know, have one which we'd use for maybe sort of frying and cooking

00:17:54The other one, right

00:17:55We'd use for like, you know, just putting on top of this broccoli

00:17:58The beautiful broccoli that you've cooked

00:18:00Okay

00:18:01Okay

00:18:02So, lovely pink veal

00:18:04A lovely sauce made with porcini mushrooms, thyme

00:18:07Broccoli

00:18:09Hey, it's happy?

00:18:10Very happy

00:18:11What's it called?

00:18:12It's called veal, slow cooked

00:18:14With porcini mushrooms, and with broccoli and cheddar puree

00:18:18Nice

00:18:25Right, incoming

00:18:26There you go

00:18:27Okay

00:18:28Chris, that's one for you in front of you there

00:18:30Chris, in front of you to, um, should I just put it?

00:18:34To nine, you've lost the broccoli

00:18:36Right, Smith

00:18:37Hello

00:18:38What have we got?

00:18:39We've got a really lovely light wine from Italy

00:18:43So this is a Negro Amaro, which can actually be quite a beefy grape

00:18:46Here, this is Antico Forte Negro Amaro from Puglia

00:18:49They've made it in a really light style, so it's only 12% alcohol

00:18:52It's really dazzlingly fresh

00:18:54That's exactly what I want in the veal

00:18:55If you have too much texture, it can really knock out the pairing

00:18:58So freshness, lightness and brightness every single time, silky and delicious

00:19:03It's good isn't it?

00:19:04Nine quid in majestic

00:19:05And really incredible example of, I think, the grape variety where you can actually really feel the fruit

00:19:11Right

00:19:12It's really fresh and light

00:19:13And I like it because a lot of the Negro Amaro things, they tend to be really high alcohol

00:19:17This is really light

00:19:18It's really lovely isn't it?

00:19:19I'll tell you what, a blind man eating Longstown broccoli on live telly

00:19:22Is, erm, why don't I wear a white top?

00:19:26Yeah

00:19:27Well, Chris, I've brought you a special celebratory glass for your people's BAFTA

00:19:31It's just here, there you go mate

00:19:33Oh yeah, I've got that

00:19:34Got it?

00:19:35OK

00:19:36And it is, it's Siteshow Osmanthus sparkling tea

00:19:39Which is, I've pushed the boat out, it's £21.99

00:19:41But it's got this, they basically infuse the tea with flowers, so it's got this kind of fruitiness

00:19:46It's a new long tea, so you get a bit of grassy character to it

00:19:49Picked about 72 hours to make each individual bottle

00:19:5222 quid for a bottle of tea

00:19:54Yeah

00:19:55My God

00:19:56For you mate, you did win a people's BAFTA

00:19:57We live in different worlds mate

00:19:59It's very nice to say though, Smith, that's really good

00:20:04It's really, yeah

00:20:05I'm quite into the old sparkling tea

00:20:07I think, look, if you're not drinking and you're looking for something for the festive season

00:20:10I think it is a push the boat out moment, but it does have real complexity

00:20:13And it's a proper product with, you know, tea all the way from China and the Fujian province

00:20:18It's fab

00:20:19What do you think of the veal, Chris?

00:20:21Veal's delicious mate, yeah

00:20:22Good

00:20:23I mean, this is a breakfast, innit?

00:20:24Yeah, well

00:20:25That's a problem

00:20:26You carry on getting tucked in

00:20:27Jock A, you enjoying that?

00:20:29Oh yes, love it

00:20:30Remind us what you're doing in a bit

00:20:32So I'm doing the savoury cake, black-eyed bean cake

00:20:35With the stewed greens and cot cheeks

00:20:37Very nice

00:20:38Don't forget, you're in charge of what I cook at the end of the show

00:20:40Do you prefer Chris's idea of food heaven, a warming black pepper and ginger chicken curry

00:20:44With spiced shredded sprouts

00:20:46Or his idea of food hell, Indonesian inspired whole prawn and squid

00:20:50Oh God

00:20:51This is where I find out of the nation I've had enough of me

00:20:53With coconut rice

00:20:54I'd never ask you upside down and have your say

00:20:57Right, we're heading to Vietnam now with Rick and he's scouring the market for ingredients to make a delicious

00:21:03Fur, whilst donning a rather fish pie

00:21:06Have a look

00:21:13We got off the boat at Chow Dock Market because I wanted to buy some ingredients to make a fur

00:21:18It's the classic Vietnamese soup which is becoming really popular in the west because it's light, healthy and very tasty

00:21:26The Chinese ruled here until a thousand years ago and some of those influences live on

00:21:32What are they doing there then?

00:21:34They are wishing the success to the owner of this shop

00:21:39What, they're going into his shop?

00:21:41Yes

00:21:42Oh I see, to bring in good luck for the year?

00:21:45Yes, yes exactly

00:21:46Oh I see

00:21:48Just like Pudstone May Day, going into everybody's houses, it's the same the whole world over

00:21:57Oh it's very hot today, we should have a hat

00:22:00One of these?

00:22:01Yes

00:22:02I'm worried it might look a bit silly in it

00:22:07Oh that's better, how do I look?

00:22:09Is it better?

00:22:10Yeah, yeah, it's much better but do I look alright?

00:22:13Like Vietnamese

00:22:14Oh good, I bet

00:22:16Come on then

00:22:18These are the right noodles aren't they? The rice noodles

00:22:20The rice noodles

00:22:21Yeah, everything is a rice noodle but for the pho, it's a chocolate bánh pho

00:22:27This one is a pho pho

00:22:29Oh yeah, they're nice, they're wider ones

00:22:31Yes, this one for pho

00:22:33Okay, well we need four pho pho pho pho pho pho pho pho

00:22:37Seven thousand đồngot and one kilo

00:22:41Seven thousand

00:22:43And what's in them, just rice flour and water?

00:22:46Yes, rice flour and water

00:22:48Brilliant

00:22:49Right, now we need to get some herbs

00:22:51Yes, 300 gram.

00:22:53One of the predominant ingredients in Vietnamese cooking

00:22:56is the amazing variety of herbs and vegetables,

00:22:59including lots of water plants.

00:23:01They have a slightly pondy whiff about them.

00:23:04And they're grown or collected by farmers

00:23:06who bring them here from all over the area,

00:23:09either on the back of mopeds or, of course, by boat.

00:23:13Perfect.

00:23:14How much?

00:23:156,000 dong.

00:23:166,000. There's 10?

00:23:18Yes, that's 10.

00:23:21Well, that seems quite a good bit of a buy today.

00:23:24Yes.

00:23:27It's no exaggeration to say the reason I'm in Vietnam

00:23:30is because of this dish, pho.

00:23:32I first came across it watching Keith Floyd's programme,

00:23:36Far-Flung Floyd, it's a bit difficult to say that,

00:23:39in the early 90s.

00:23:41And when I saw it, I just thought,

00:23:42that is perfect Southeast Asian food to me.

00:23:46Well, first of all, I'm just going to take some shallots and ginger

00:23:49and squish them.

00:23:50And this is how you squish.

00:23:58And they're going to go into a roasting pan.

00:24:01But before that, I'm going to add some star anise,

00:24:04fennel seeds and cinnamon bark

00:24:06and just get them nicely roasting.

00:24:09And now the shallot and ginger.

00:24:14The reason for roasting the spices and the shallot and the ginger

00:24:18is to bring out the flavour.

00:24:20I also think that it actually, the aroma,

00:24:23actually makes the cooking more enthusiastic.

00:24:26One of the things, talking to the Vietnamese,

00:24:28is every time they talk about cooking,

00:24:31they're talking about the smell of cooking as well.

00:24:33It's part of what they do.

00:24:34So those roasted spices, ginger, shallots go in there.

00:24:46I didn't make this broth because it takes 24 hours to make.

00:24:50And Hanoi is the best place to see a broth being made.

00:24:54They use beef marrow bugs and, as I said,

00:24:57take 24 hours of very gentle cooking.

00:25:00Very important.

00:25:00And the marrow, I think, probably gives the stock of texture,

00:25:05a slightly thick, slightly viscous texture.

00:25:12Now, this is a bit I didn't realise they do,

00:25:14but they take some onions

00:25:16and they cut the white away from the green

00:25:18and they put the white in the broth, in the stock.

00:25:23And I'm going to then slice the green up.

00:25:25But before I do that,

00:25:26I just want to thinly slice this top side of beef.

00:25:29The idea is to cover the bowl with beef.

00:25:32And, in fact, the hot stock just cooks it,

00:25:34but doesn't cook it too much.

00:25:36So, there we go.

00:25:38There's the beef sliced.

00:25:40And now just slice up the green part of the spring onion

00:25:44very, very finely.

00:25:46Now, the next thing is to heat the noodles.

00:25:50In Southeast Asia,

00:25:51noodles are always reheated in these wild baskets,

00:25:54dipped in hot water and then added to the bowl

00:25:57so that they're piping hot

00:25:58before the bouillon and the other ingredients are added.

00:26:03When making the stock for pho,

00:26:05I've always thought that it's very similar

00:26:07to a French consomme, a beef consomme.

00:26:10Then I read that it may well have come from the French word pho,

00:26:14meaning pho, as in pot-au-pho.

00:26:16Now the raw beef is layered on top of the noodles

00:26:19and that will lightly cook as soon as the boiling bouillon is added.

00:26:25Now in go the bean sprouts and fresh herbs from the market,

00:26:29basil, coriander and mint.

00:26:30And now all that's left to do is add some sliced bird's eye chilli

00:26:35and fish sauce, a few teaspoons.

00:26:38Hope that's not too much.

00:26:40And then a squeeze of fresh lime, hot, salty and sour.

00:26:44Well, there we go.

00:26:48Hope it's good.

00:26:49Certainly enjoyed cooking it.

00:26:56I absolutely love it.

00:26:59Oh, David, the director's just asked me to ask Ang what she thinks of it.

00:27:02I just find it so embarrassing.

00:27:04But there we go.

00:27:05Anne, would you just come and try it?

00:27:07And would you tell me what you think?

00:27:10Yes, of course.

00:27:25The taste is really Vietnamese pho,

00:27:27but maybe a little too much of fish sauce.

00:27:33Milk, ma'am.

00:27:34OK, too many teaspoons.

00:27:37Yeah.

00:27:38Well, thank you very much.

00:27:46So close, Rick.

00:27:47Now, Chris, you like doing a bit of cooking.

00:27:50You love a bolognese.

00:27:51Yes.

00:27:52Right?

00:27:52But you always buy the kind of the jarred sort of sauces and stuff.

00:27:56Yeah, you know.

00:27:57So you said you wanted to learn...

00:27:59I've spent a lifetime cooking a very, very average bolognese.

00:28:03OK.

00:28:04I want to up my game.

00:28:05So we're going to do a bolognese today,

00:28:07and I'll walk you through this.

00:28:10It's pretty straightforward,

00:28:13but I don't know.

00:28:14We've got an Italian master over in the corner there, Theo,

00:28:17who I'm sure will chip in if I'm saying something wrong.

00:28:19Because everyone has got a different kind of opinion and a recipe.

00:28:27So this is a mishmash, I think, of a sort of more traditional,

00:28:31and maybe some is less so.

00:28:33So, what I'm doing here, first of all,

00:28:36I'm starting with a blender.

00:28:38In here, I've got some garlic.

00:28:39I've got about three cloves of garlic.

00:28:41I've got a stick of celery.

00:28:42I've got an onion.

00:28:44And I've got half a carrot.

00:28:46I didn't expect our recipes to deviate so early on in the...

00:28:51Oh, really?

00:28:51So you're going...

00:28:51I'm going to start with a blender.

00:28:53I was like, oh, that's a bit left-field, isn't it?

00:28:55Well, the idea is...

00:28:57That's interesting,

00:28:57because the idea,

00:28:58I don't like chunks of carrot and onion and that in my bolognese.

00:29:02Yeah, yeah, yeah.

00:29:03Many years ago,

00:29:03I was shown this by a fantastic chef called Alice Little.

00:29:07What's in there?

00:29:08Carrot?

00:29:08So, carrot, onion, celery and garlic.

00:29:10OK.

00:29:10And then we give it a blitz,

00:29:12for about sort of 30 seconds to a minute,

00:29:14just to break it all down.

00:29:15You could always grate it.

00:29:18That would work.

00:29:19And then you need a good slug of olive oil in a hot pan, right?

00:29:23Yeah.

00:29:23So then into that,

00:29:24I'm going to put this,

00:29:25what we call the sofrito.

00:29:27So the sofrito,

00:29:28the onion, carrot, celery,

00:29:30is going to go in here

00:29:31and we're going to cook this off

00:29:32for ideally around about 10 to 15 minutes.

00:29:36So it starts to sweat,

00:29:38starts to pull out all those nice flavours.

00:29:40What do you call this?

00:29:41Sofrito.

00:29:42What's that mean?

00:29:43It's the same as a mirepoix in French.

00:29:44Oh, you've given me another word that I don't know.

00:29:46Does that help?

00:29:47You've got to go.

00:29:49You've made it more complicated than what I said.

00:29:52It's the base of a sauce,

00:29:53so onion, carrot, celery.

00:29:55All right.

00:29:55OK.

00:29:56In Italian cooking, it's called a sofrito.

00:29:58In French cooking, it's called a mirepoix.

00:30:00Yeah.

00:30:00So it's just a nice background base.

00:30:03So that gets sweated off for about 15,

00:30:0710 to 15 minutes.

00:30:07I'm going to throw in a bay leaf now

00:30:09and I've got some dried oregano,

00:30:11about a teaspoon.

00:30:12Yeah.

00:30:12OK.

00:30:12So, also, by the way, I should say,

00:30:16I've got parmesan rind.

00:30:18OK.

00:30:18If you keep your rinds of the parmesan,

00:30:20you've got loads and loads of flavour in that,

00:30:21so that goes in as well.

00:30:23OK.

00:30:24All grated, all grated, is it?

00:30:26No, no, it's the whole lump.

00:30:28So here, if you feel that,

00:30:30it's the very end of the parmesan.

00:30:33So those are worth keeping for soups and stews.

00:30:35You're not just throwing that in.

00:30:36I am.

00:30:37Oh, OK.

00:30:37I did.

00:30:38Right.

00:30:39Gun-ho-la.

00:30:39You're a maverick.

00:30:42So that goes in.

00:30:44It's also quite a nice...

00:30:45And is this just for the flavour, then?

00:30:46Yes, it is.

00:30:46You're going to fish it out later, yeah?

00:30:48I am going to fish it out,

00:30:48but it's also quite nice to eat.

00:30:50Yeah.

00:30:50Right, so to that, Chris,

00:30:52once that's nicely sweated,

00:30:54I'm going to add some white wine.

00:30:56Now, I've got a feeling white wine is traditional.

00:30:59Theo, I'm not sure.

00:31:01I've never heard of that in my life.

00:31:02Come on, Theo.

00:31:03Theo, white or red?

00:31:04Oh, Chris, yes, it is traditional.

00:31:06OK, good.

00:31:07Good to know.

00:31:07Fine, fine, OK.

00:31:09So then I've got some tomato puree.

00:31:12So there's about a heap tablespoon,

00:31:14just under two tablespoons of tomato puree,

00:31:17because you want that kind of intense tomato flavour.

00:31:19Again, all needs cooking out, OK?

00:31:23So stick that in,

00:31:24and then five minutes later, come back to it.

00:31:27Then I'm going to add some tomatoes.

00:31:30So I've got a tin of passata or tinned tomatoes.

00:31:35OK, so that goes in as well.

00:31:37So at the moment,

00:31:38it all looks like a bit of a sloppy old red mess.

00:31:42That will change, OK?

00:31:43So you're throwing the tomatoes in

00:31:44while the other stuff's still cooking.

00:31:46Exactly.

00:31:46Yeah, all right.

00:31:47So then you bring that down.

00:31:48It's all about sort of cooking it down slowly

00:31:51and getting as much flavour as possible.

00:31:54Now, the other...

00:31:55This is where we might deviate as well, Theo.

00:31:57So I've got minced pork and minced beef.

00:32:00Now, there's Tesco and Aldi, I believe.

00:32:03You can buy a 50-50 mix now of pork and beef mince.

00:32:08It gives you fattiness, it gives you richness,

00:32:10and it gives you just a difference, kind of...

00:32:14Yeah.

00:32:15You don't have to, but that's what I'm going to do.

00:32:17Now, I don't brown off my meat, OK?

00:32:19Do you know sometimes you brown off meatballs,

00:32:21you brown off mince?

00:32:23Yeah.

00:32:23Er, I don't bother.

00:32:25And the reason I don't is because I've found that in the past,

00:32:31if it clumps together, it's quite hard to break down.

00:32:34But if you sort of smush it through the sauce

00:32:37and just keep breaking it down and just keep moving it around,

00:32:40it doesn't clump.

00:32:42And I don't think the finished dish is any poorer for not browning it.

00:32:45So you're just putting the mince in with the...

00:32:47Exactly.

00:32:47In with the slop, for want of a better word.

00:32:49That's exactly what I'm doing.

00:32:52So...

00:32:52In with the midiwar.

00:32:53The...

00:32:54Whatever it was called.

00:32:55The Frito Miracle.

00:32:57OK, so now we've got a lot of meats,

00:33:00we've got a tomato base,

00:33:03and then lastly, before we move off this for now...

00:33:06Off beef, off pork.

00:33:07That's so BBC, isn't it?

00:33:09Minces available from other animals.

00:33:11So what I'm going to do now...

00:33:16Is I'm going to add some milk.

00:33:18Oh, mate, listen...

00:33:19Stay with me, Chris.

00:33:20I at least expected this to get halfway on my recipe

00:33:24and then you deviate a little bit.

00:33:25Every step of this has been different.

00:33:29Well, listen, I mean, pick and choose whatever bitch you want.

00:33:32I'm going to add milk.

00:33:33Now milk, full-fat milk...

00:33:34It's going to give you richness.

00:33:41OK, and again, it's not looking great at the moment,

00:33:44but we're going to leave it now for about 90 minutes.

00:33:47Lid on.

00:33:4890 minutes.

00:33:49Tick it over gently,

00:33:51and then we're going to come back to it,

00:33:52and I promise you it changes beyond recognition.

00:33:54You know this show finishes at half eleven.

00:33:57Mate, I've got people in my ear.

00:33:58I'm very aware of that.

00:34:02Now let's talk about your book.

00:34:03Keep Laughing.

00:34:04Came out on Thursday.

00:34:05Oh, yes.

00:34:06Now it starts right at the beginning, obviously,

00:34:09when you were born,

00:34:11because the story of that's when you had the best eyesight.

00:34:15Your eyesight was perfect when you were born,

00:34:16and from that point on, it just deteriorated.

00:34:18It started deteriorating, yeah.

00:34:19I mean, I joke in the book,

00:34:20you start an autobiography from being a newborn baby,

00:34:23because you can't remember any of it, can you?

00:34:25Well, not until about three or four, can you?

00:34:26Yeah, yeah, but it just felt like the best place to kind of...

00:34:29I wanted the front load,

00:34:31the kind of deterioration of the eyesight right at the front,

00:34:34so that I could just casually refer back to it

00:34:37as I was working through the story, really,

00:34:39rather than having to explain it too much

00:34:41at every point along the way.

00:34:43I think the thing that struck me, though,

00:34:44if we fast forward,

00:34:46was it was a bout of shingles.

00:34:48Yeah.

00:34:49Not a particularly nice thing to have.

00:34:50I know it's debilitating.

00:34:52So you were stuck on the sofa for a month or so

00:34:54when you had shingles,

00:34:56and that's what got you into comedy.

00:34:58Yeah, that's a leap, isn't it?

00:34:59Newborn baby to shingles on the couch.

00:35:02I promise you the book is funny.

00:35:05It is very funny.

00:35:06Well, I love this chapter one.

00:35:08Jump into chapter 23.

00:35:10Yeah.

00:35:11No, I mean, listen,

00:35:12I think the best illness I've ever had was shingles

00:35:14because I was so bored at home.

00:35:16I just tried writing stand-up because I loved stand-up.

00:35:19And how old were you at this point?

00:35:2020, 26.

00:35:21And was it...

00:35:22See, stand-up was something you wanted to try.

00:35:25It wasn't a reaction...

00:35:27No, no, no, it wasn't.

00:35:27...because of the blindness at all?

00:35:29No, no, not at all.

00:35:31So it wasn't something...

00:35:32It wasn't even something I had an ambition to do.

00:35:34It was just something...

00:35:36I was so kind of bored, signed off work,

00:35:38I thought I'd try and write five minutes

00:35:39because I'd worked my way through all my comedy videos.

00:35:42Okay.

00:35:42Loved stand-up.

00:35:43And I wrote this five minutes,

00:35:44and then you look at it and you go,

00:35:46I don't even know if that's funny.

00:35:47And it was a dare to just do it once.

00:35:50And as you say, though,

00:35:52I did comedy because I loved comedy

00:35:54and I loved stand-up

00:35:56and I loved all the comedy I grew up watching in the 90s.

00:35:59Yeah.

00:35:59Not because I thought,

00:36:02oh, I can go and be funny about being blind.

00:36:05It was just...

00:36:06I mean, I didn't talk about it on stage for ages,

00:36:09about being blind.

00:36:10It was all just the kind of comedy

00:36:12that I loved watching, you know.

00:36:13I mean, you've said that in many interviews

00:36:17and in the book.

00:36:18It was the comedy...

00:36:20It was, oh, and by the way, I'm also blind.

00:36:22It wasn't sort of front and centre, was it?

00:36:25Yeah, no, it was...

00:36:26I think it's...

00:36:27My attitude was always to surprise people

00:36:30and I knew that, like,

00:36:32if I was in an audience,

00:36:33going back 20-odd years,

00:36:34if I was in an audience and I came out on stage,

00:36:36I'd be like, oh, God,

00:36:37this is going to be 20 minutes of blind jokes.

00:36:38Yeah.

00:36:39So my plan was to do the opposite

00:36:40and make people forget

00:36:42and surprise people.

00:36:43And, you know,

00:36:45even though I talk about it a little bit more now,

00:36:48I think I've got more original things to say

00:36:50than I would have done back then

00:36:51and you get a lot more comfortable

00:36:53in your own skin, don't you,

00:36:54as you grow older.

00:36:55Yeah.

00:36:56Sorry to interrupt,

00:36:57we've all got the book here at the table

00:36:58and it is just full of amazing stories.

00:37:00Lovely quote from Richard Osman,

00:37:02who was on the show a couple of weeks ago.

00:37:03He says,

00:37:03you're funnier than everybody else.

00:37:05Yeah, he doesn't remember saying that.

00:37:10What a lovely quote, though.

00:37:11I mean, you couldn't have a better quote,

00:37:13could you?

00:37:13from, you know,

00:37:15a better person than me.

00:37:16Yeah.

00:37:17Biggest selling author in the country,

00:37:19you know.

00:37:19Right, Chris,

00:37:20if I give you that spoon there,

00:37:22there's a plate of very hot bolognese

00:37:24right in front of you.

00:37:25Oh, it's been 90 minutes already.

00:37:27Go easy.

00:37:28Go easy with that,

00:37:29because it is very,

00:37:3060 seconds.

00:37:31It is very, very hot.

00:37:32Okay.

00:37:33Now, I've finished,

00:37:34okay, try it.

00:37:36It's hot.

00:37:36Be careful, it's hot.

00:37:38And I've finished that with a big knob of butter

00:37:41right at the end,

00:37:42and I've just stirred that through the finished dish.

00:37:44Wow.

00:37:45Just to make it really rich and creamy.

00:37:46Yeah.

00:37:47Your face is...

00:37:48A bit too much milk.

00:37:50Too much?

00:37:51Okay.

00:37:53That's delicious, mate.

00:37:54Absolutely delicious.

00:37:56Good.

00:37:56I'll be honest with you,

00:37:57it's better than my bolognese.

00:37:59No way.

00:38:00Okay, I'll tell you that.

00:38:01Listen, we're going to pick up the book chat,

00:38:03because I know we haven't done nearly enough of that.

00:38:05Oh, yeah, yeah, yeah.

00:38:05So we'll pick that up a bit later.

00:38:06This is great, mate.

00:38:07But for now,

00:38:07what do you want me to make, Chris,

00:38:08at the end of the show?

00:38:09Will it be his idea of food heaven,

00:38:11chicken curry?

00:38:12If so, I'm going to slowly brace chicken thighs

00:38:13in warming spices

00:38:14with a good kick of black pepper

00:38:16and fiery ginger.

00:38:17I'm going to serve the curry

00:38:18alongside some spiced shredded sprouts.

00:38:20Or his idea of food hell,

00:38:22Paul...

00:38:22La, la, la, la, la, la, la, la, la, la, la, la, la.

00:38:25Who says it's an Indian?

00:38:26Who said that?

00:38:27Because that's not helping.

00:38:28It's an Indian-inspired curry.

00:38:30It's made from spiced coconut sauce

00:38:31with squid and some whole prawns

00:38:33folded through and served

00:38:34with a creamy coconut rice.

00:38:37Choice between two delicious curries.

00:38:39I can only wait one

00:38:40at the end of the show.

00:38:41If we run out of time,

00:38:42I won't even be doing that.

00:38:44We'll head to...

00:38:45Right, that's enough of that.

00:38:46We're going to Ireland now

00:38:47with Anna Hall.

00:38:48And she's making black pudding recipe

00:38:50that's been handed down

00:38:51through generations.

00:38:52Take a look.

00:38:58Irish black pudding

00:38:59is traditionally made

00:39:01from oats and pigs' blood,

00:39:02which is often wasted,

00:39:04but can be transformed

00:39:05into something truly incredible.

00:39:09So I'm looking forward

00:39:10to going to Inch House

00:39:11to meet Maureen and Nora,

00:39:13who have made a thriving business

00:39:14from Granny Mary's

00:39:16black pudding recipe.

00:39:18Well, we had a restaurant

00:39:19at the time.

00:39:20My mum had given

00:39:21as the recipe

00:39:23for her black pudding

00:39:24that she made

00:39:25when we were growing up

00:39:26as kids.

00:39:27And my husband

00:39:28put it in the safe

00:39:29and I said,

00:39:30OK, it's time to get

00:39:31that recipe out.

00:39:32We're going to do something.

00:39:34I'm looking forward

00:39:35to getting a closer look

00:39:36at Mary's recipe.

00:39:38So Maureen has agreed

00:39:39to cook up

00:39:40a small batch

00:39:40in the kitchen.

00:39:42So this is pork fat.

00:39:44Yes.

00:39:44And this is cooked rice.

00:39:45It's just cooked rice.

00:39:47I have some onion.

00:39:48So this is dried onion?

00:39:49Yeah, it's like

00:39:50a kibbled onion,

00:39:51they call it.

00:39:51And this is?

00:39:52That is lovely

00:39:53pinhead oats

00:39:54from Flavin's.

00:39:55Great.

00:39:55And we have some

00:39:56really lovely

00:39:57fresh pig's blood.

00:39:58Yeah.

00:39:59Yeah, not to everyone's taste,

00:40:01but I love it

00:40:01and it's so easy

00:40:02to work with

00:40:03and it's actually

00:40:03a really good ingredient.

00:40:05The first thing we'll do

00:40:06is we'll add in some water.

00:40:07We're just going to put

00:40:08in some pork fat

00:40:09here as well

00:40:09and literally just

00:40:11push it down,

00:40:11let it heat up,

00:40:12let it heat through.

00:40:13And once that's done,

00:40:14then we will add

00:40:15in our rice.

00:40:17Get all that in there.

00:40:20This is just starting

00:40:20to boil now, Anna,

00:40:22so what we might do

00:40:22is just throw in

00:40:23the onions.

00:40:24Right, okay.

00:40:25Throw them in.

00:40:26Yep.

00:40:27So the next thing then

00:40:28is the spice.

00:40:29Ah, so what's in here?

00:40:30Are you going to tell me?

00:40:31Generally, Granny

00:40:32didn't have that much spices.

00:40:34I suppose very simple

00:40:35salt, pepper

00:40:36and a few bits and pieces.

00:40:38After adding in the spices,

00:40:40we put in pinhead oats,

00:40:41a coarse type of oatmeal

00:40:42that contains bran.

00:40:44And after a few minutes,

00:40:45we add the pig's blood.

00:40:48Now, so that's our black pudding.

00:40:52Wow.

00:40:53But it's very liquidy now.

00:40:55It is.

00:40:55So how long would this cook for?

00:40:56So this is an hour.

00:40:57You have to wait an hour

00:40:58on the hob with this.

00:40:59The trick is not to over-mix it.

00:41:01Really?

00:41:01Yeah, don't over-mix it.

00:41:03Don't over-mix it.

00:41:04We're going to let it sit

00:41:05for like maybe two to three

00:41:07minutes at a time.

00:41:08Then we're going to stir it

00:41:09maybe two or three times

00:41:11and leave it sit for two

00:41:12or three more minutes

00:41:13and go back to it then.

00:41:13This liquid will thicken

00:41:16as the oats swell.

00:41:18Once cooled,

00:41:19we fill the dishes

00:41:19and cook for a second time.

00:41:22Usually they're steamed,

00:41:23but today we're cooking

00:41:24in a bain-marie.

00:41:25How long will you put this

00:41:26in the oven, sir?

00:41:28While they cook,

00:41:29I'm trying one she's made earlier

00:41:30straight off the pan.

00:41:32Just how I like it.

00:41:33It's so delicious

00:41:39and it's so,

00:41:41it's so much softer

00:41:43than I expected it to be.

00:41:45Often people hear spice,

00:41:46they think chilli

00:41:47and cumin,

00:41:49but I'm getting like

00:41:50clove in there.

00:41:51I'm getting like sweet spices.

00:41:52I can't tell you

00:41:53what's in it, Anna.

00:41:54For God's sake,

00:41:55stop trying to get it.

00:41:56Getting white pepper,

00:41:58getting a bit of nutmeg.

00:41:59I don't think

00:42:02I'm getting any more secrets,

00:42:04but I've learned enough

00:42:05to create a really tasty pairing.

00:42:08I'm going to sprinkle

00:42:09the black pudding

00:42:10over a boxy pancake

00:42:11with a few salad leaves

00:42:13dressed in an orange vinaigrette

00:42:14and some melted onions.

00:42:17The first thing I'm going to do

00:42:17is that I'm going to add

00:42:18some butter to my pan

00:42:20and then I'm just going to cut

00:42:23a clove of garlic in half

00:42:25and pop that into the pan.

00:42:27So I'm just going to scrunch up

00:42:29the thyme

00:42:30and when you do that

00:42:30what you're going to do

00:42:31is release the kind of flavours

00:42:32and the oils of the thyme

00:42:34so it's quicker to kind of

00:42:35get it into the kind of fat,

00:42:37into the butter.

00:42:38That little stir

00:42:39and then once all the butter

00:42:41is melted

00:42:42then I'm just going to add

00:42:43my onions,

00:42:45a little pinch of salt.

00:42:48So I'm going to turn this down low

00:42:50and let these onions

00:42:51slowly cook in their own juices

00:42:53and while that's happening

00:42:54I'm going to make

00:42:55the potato pancake batter.

00:42:57Alright, so the first thing

00:42:58I'm going to put in

00:42:59is my flour

00:42:59and then I'm going to

00:43:01slowly start to whisk

00:43:02in my milk

00:43:03and you don't want to put in

00:43:06all the milk at the same time

00:43:08because that is also

00:43:08how you might be

00:43:09getting lumps

00:43:10so you just want to

00:43:11kind of add in

00:43:12probably about

00:43:12I think it was about

00:43:13half of it there

00:43:14at first

00:43:14and then just when

00:43:15it starts to get

00:43:16a little bit too thick

00:43:17so it's a bit difficult

00:43:18to whisk

00:43:19I'm going to add

00:43:19another drop in there

00:43:20okay

00:43:22got this lovely batter

00:43:23and then I'm just going to add

00:43:25like a generous pinch of salt

00:43:27and then I'm going to put in

00:43:30the grated raw potato

00:43:32which is very important

00:43:33what makes something boxy

00:43:35is that you have

00:43:36raw potato

00:43:36cooked potato

00:43:37and flour

00:43:38okay so when I go to add in

00:43:42the mashed potato

00:43:43I actually like to kind of

00:43:45push it against the side

00:43:47of the glass bowl

00:43:47so that I'm kind of

00:43:49incorporating it

00:43:50as much as possible

00:43:51in with the liquid

00:43:52I don't want to have

00:43:53any mashed lumps there

00:43:55so the onions should be

00:43:57nice and melted now

00:43:59right

00:44:00I'm just going to pop them

00:44:01into a bowl here

00:44:03the next thing

00:44:04I'm going to get onto

00:44:05is cooking the potato pancakes

00:44:07rub a little knob of butter

00:44:09over the base of the pan

00:44:11and what we want to do

00:44:13is just

00:44:13do small little individual

00:44:17pancakes

00:44:17and then just kind of

00:44:18push it out a little bit

00:44:19push it out a little bit

00:44:22and then you want to

00:44:23turn down the heat

00:44:24because what you don't

00:44:26want to do

00:44:27is to cook too quickly

00:44:28so once you've got

00:44:30a little bit of colour

00:44:30on your boxy

00:44:32or on your potato pancake

00:44:33you should be able

00:44:34to flip it over

00:44:34right

00:44:36so

00:44:37let's pop these out

00:44:38when I go to cook

00:44:44my black pudding

00:44:45I'm going to follow

00:44:46Maureen's advice

00:44:46which is

00:44:47no fat in the pan

00:44:49and just let the black pudding

00:44:51kind of slowly warm

00:44:53and kind of cook through

00:44:54cooking it on each side

00:44:55the black pudding

00:44:58only takes a few minutes

00:44:59to cook

00:44:59and we are ready

00:45:00to plate up

00:45:01with the melted onions

00:45:03covering the boxy

00:45:04followed by the black pudding

00:45:06garnished with dressed parsley

00:45:08and edible fuchsia flowers

00:45:09from their garden

00:45:10finished with a sprinkling

00:45:12of chives

00:45:13and orange zest

00:45:14thanks Anna

00:45:27still to come

00:45:28Lely Hominufar

00:45:29joins us

00:45:30for a taste of Mexico

00:45:30that's gone viral

00:45:31that means popular Tom

00:45:33and she's making

00:45:34her incredibly

00:45:35incredible

00:45:36beef birria tacos

00:45:38I tried them

00:45:39you're in for a real treat

00:45:40they're delicious

00:45:40what do you want

00:45:41Chris to eat

00:45:42at the end of the show

00:45:43do you prefer

00:45:43his idea of food heaven

00:45:44and comforting black pepper

00:45:45and ginger chicken curry

00:45:46with shredded sprouts

00:45:48or his idea of food hell

00:45:49Indonesian inspired

00:45:50whole prawn

00:45:51and squid coconut curry

00:45:52with coconut rice

00:45:53log on to the website now

00:45:54and have your sake

00:45:55right

00:45:56where do we start

00:45:58so

00:45:59first

00:46:00West African food

00:46:01I think this is a first

00:46:02here

00:46:03Saturday Kitchen

00:46:04certainly with

00:46:04West African food

00:46:05with a mission star

00:46:06so what is going on

00:46:08so

00:46:09to start

00:46:10I am

00:46:11toasting off

00:46:12the

00:46:12wild watermelon seed

00:46:14you want them

00:46:15really nice and toasty

00:46:16before it goes into the mix

00:46:18it's really

00:46:20so what's wild watermelon

00:46:22when it's at home

00:46:23so sometimes

00:46:25it's the seed of God

00:46:26the name that we call it

00:46:28it's a goosey

00:46:29okay

00:46:30loads of people know it

00:46:31and when it pops

00:46:33like that it's really lovely

00:46:35and nutty

00:46:36and like

00:46:36when you eat it

00:46:37it's a lovely snacks

00:46:39so we're blending up

00:46:42so we're blending up

00:46:43the black eyed beans

00:46:44yep

00:46:45I'm putting in the caramelised

00:46:47onions in it

00:46:48okay

00:46:49water

00:46:51the oil

00:46:53everything goes in here

00:46:55so it's really easy

00:46:56and it's a really easy

00:46:58midwick

00:47:00midwick dish

00:47:02this is the okuru

00:47:03this is the okuru

00:47:04so I'm waiting for this

00:47:06to toast up a little bit

00:47:08okay

00:47:08otherwise

00:47:08it's

00:47:09it's not

00:47:10it's not that it's not nice

00:47:11you want it to be really nice

00:47:12and toasted

00:47:13when it's

00:47:14ready

00:47:14you see that

00:47:16there's a little bit of

00:47:17a puff

00:47:18on it

00:47:19okay

00:47:19and then that's when you use it

00:47:21er

00:47:21Michaela

00:47:22can I get a blaster please

00:47:24I've just cut myself

00:47:25oh

00:47:25sorry

00:47:26I thought

00:47:28let's not hide that

00:47:30um

00:47:31right

00:47:31so

00:47:32what's

00:47:33so let's talk about these greens

00:47:35so I've got

00:47:36a whole plate here

00:47:38onions

00:47:38loads of peppers

00:47:40er

00:47:41I've got a scotch bonnet

00:47:42a whole scotch bonnet

00:47:43a whole scotch bonnet in there

00:47:44you want a little bit of a heat

00:47:45er

00:47:46let's talk about this paste

00:47:47now this

00:47:47I'm not going to do it now

00:47:48because it is

00:47:49it is potent

00:47:50and that startled me

00:47:52no

00:47:53it's good

00:47:54try it

00:47:54it's er

00:47:55eru

00:47:55which is

00:47:56fermented seeds

00:47:58uh huh

00:47:58and we use it

00:48:00you use it like

00:48:01almost like black eyed

00:48:02er

00:48:02not black eyed beans

00:48:03like er

00:48:04Chinese

00:48:05black beans

00:48:06fermented black beans

00:48:07it's exactly what it reminded me of

00:48:09yes

00:48:09Ollie you know that dish

00:48:10we have occasionally on a Friday night

00:48:12yes

00:48:13er

00:48:13fermented bean curds

00:48:15yes

00:48:15exactly

00:48:16exactly

00:48:16it's got a bit of

00:48:18shrimp paste about it as well

00:48:19this flavour

00:48:20this sort of

00:48:21slightly fish flavour

00:48:22yes

00:48:22but

00:48:23with this

00:48:24I normally have like a mix of it

00:48:26so

00:48:26with this what I do is

00:48:28I have

00:48:28some caramelised onions

00:48:30some little bit of fermented fish in it

00:48:32just to amp up the umami in it

00:48:34yep

00:48:35and we use it as a base

00:48:36for the soffritto and stuff

00:48:38that we use for the sauces

00:48:39so did you put a little bit of that

00:48:41in that

00:48:42I haven't done

00:48:42you need to try it

00:48:44come on

00:48:44try

00:48:45doing everything

00:48:46doing everything one handed

00:48:47at the moment

00:48:47I don't think anyone has noticed

00:48:50one handed max

00:48:51what look

00:48:52you can do one handed

00:48:53you're fine

00:48:54look you're flying

00:48:56thank you darling

00:48:56cheers

00:48:57right

00:49:01okay let's carry on

00:49:04sorry jockay

00:49:06no worries

00:49:07this wasn't in the script

00:49:08we didn't have it on the rehearsals

00:49:13thanks darling

00:49:16well Michaela patches me up

00:49:19yeah

00:49:19you thought I wouldn't have been the biggest health and safety consideration

00:49:22would you know jockay actually worked in health and safety

00:49:26I did

00:49:27I did

00:49:29we should have done a training thing

00:49:32before we started

00:49:33to see if you're properly trained to use a knife

00:49:36right

00:49:37okay

00:49:37I'm all good

00:49:38back to normal

00:49:39let's talk about your um

00:49:41your background

00:49:42so you came to the UK in 1999

00:49:45uh you came to do uh microbiology

00:49:48yes

00:49:49did that

00:49:50didn't do anything with microbiology

00:49:52why would you

00:49:52you're going to go into health and safety

00:49:55yes

00:49:56so you went into health and safety by day

00:49:58and by night you worked for TFL

00:49:59I worked for TFL at night

00:50:01okay so let's fast forward

00:50:03your friends told you

00:50:04you should enter a competition

00:50:05to win a slot at Brixton Market

00:50:07um

00:50:09as a sort of a three month pop up

00:50:11yeah

00:50:11you won that

00:50:13uh

00:50:14blew them away

00:50:15uh

00:50:16with not just one dish

00:50:17but I think you did about three or four dishes

00:50:18yeah I did

00:50:19and then

00:50:20so you did that for a couple of years

00:50:22you did everything by yourself

00:50:23yeah

00:50:23I believe

00:50:24it was quite fun though

00:50:25doing that

00:50:26exhausting

00:50:27exhausting but fun

00:50:29because I got to learn

00:50:30to do different things

00:50:32by myself

00:50:33uh-huh

00:50:33at that time

00:50:34that was the

00:50:34I'd never had a restaurant before

00:50:36you see

00:50:37so that was my first taste of doing this

00:50:40and it was quite fun

00:50:42so then you wanted to move into a bigger premises

00:50:45correct

00:50:46um

00:50:47so you opened that up

00:50:49and I'm alright in thinking

00:50:50five months later

00:50:51you won a Michelin star

00:50:52so we were in Brixton for about

00:50:55when Brixton

00:50:57oh gosh

00:50:58this is quite fast

00:50:59we were in Brixton for about two and a half years

00:51:02and then we moved to Fitzrovia

00:51:04in

00:51:05in

00:51:0620

00:51:062023

00:51:07right

00:51:08we opened in September

00:51:10in February

00:51:11we got the invite to go to

00:51:13for Michelin

00:51:14so that was quite exciting

00:51:16that's insane

00:51:16I mean that's no

00:51:17no time at all

00:51:18you go from

00:51:19from um

00:51:20from a little pop-up

00:51:22having a restaurant

00:51:23but then five months later

00:51:24get a star

00:51:24yeah massive congratulations

00:51:26thank you

00:51:27um

00:51:27has your work ethic

00:51:28always been this way

00:51:30you know growing up as well

00:51:31I mean it's an amazing achievement

00:51:32I'd always been

00:51:34because I've been at the eldest

00:51:35and with

00:51:37but that comes a lot of responsibility

00:51:39you're doing stuff

00:51:41that if your parents are not there

00:51:43you're just like a

00:51:44you're just like a

00:51:45a parent

00:51:46standing

00:51:47yeah

00:51:47sometimes

00:51:48yeah

00:51:48but I'd enjoy

00:51:50I've always enjoyed cooking

00:51:51I've always enjoyed cooking

00:51:53so the only thing I'm doing here

00:51:55in

00:51:55in this batter

00:51:56I'm putting some egg

00:51:58and the reason why I'm putting the egg white

00:52:00it's not traditional

00:52:00okay

00:52:01the only reason why I'm putting the egg white

00:52:02is just to lighten up the batter a little bit

00:52:04just to make it more fluffy than it usually is

00:52:08okay

00:52:08so you can do without

00:52:09if you're vegan

00:52:10you can do without the egg white

00:52:11okay

00:52:12um

00:52:12I'm going to get these um

00:52:13cod cheeks in now

00:52:14we should talk about this batter

00:52:16uh

00:52:17so we've got rice flour

00:52:18corn flour

00:52:19a bit of water

00:52:20what else is in there

00:52:21that's it

00:52:21uh

00:52:22baking powder

00:52:22and baking powder

00:52:23let that sit

00:52:24for how long

00:52:25uh

00:52:26about 30 minutes to an hour

00:52:27okay

00:52:28but 30 minutes is fine

00:52:29uh

00:52:30dust

00:52:30so I'll get those

00:52:31those fried off

00:52:32so you're going to give a very light batter for this right

00:52:34yep

00:52:34that's the idea

00:52:35so let's talk about these greens

00:52:37because we skipped over these

00:52:38um

00:52:39when I injured myself

00:52:40uh

00:52:41so we've got onions

00:52:41tomatoes

00:52:42a whole scotch bonnet

00:52:43got in there

00:52:44sweat that down

00:52:45in with the peppers

00:52:46so you've got three

00:52:47you know

00:52:47uh

00:52:48what they're called

00:52:48red, yellow, green

00:52:50thank you

00:52:51just to make it colourful really

00:52:53you can just put one pepper in

00:52:54and then with that

00:52:57um

00:52:57that sort of fermented paste

00:53:00the iru

00:53:00iru

00:53:01iru

00:53:01bit of stock

00:53:02and then wilt the greens down

00:53:04okay

00:53:05that's it

00:53:05this takes no more than

00:53:0610 minutes

00:53:0810 minutes

00:53:08takes no more than 10 minutes

00:53:09and this in the oven as well

00:53:11takes no more than 10-15 minutes to cook

00:53:14uh-huh

00:53:14so it's a really quick dinner

00:53:17made with dinner if you want

00:53:18and this

00:53:19this is delicious

00:53:20absolutely delicious

00:53:22so you've got that

00:53:22that the heat

00:53:23from that scotch bonnet

00:53:25which I thought was going to be

00:53:26super overpowering

00:53:27but it really isn't

00:53:28no

00:53:29and you've got that nice

00:53:29kind of fermented

00:53:30taste as well

00:53:32I absolutely love that

00:53:33right

00:53:34so that's that

00:53:35so in there

00:53:37I've got the batter

00:53:39okay

00:53:39and we're just going to steam it

00:53:42in the oven

00:53:43uh-huh

00:53:44this oven is 200

00:53:45uh

00:53:46200 for about 15 minutes

00:53:49okay

00:53:50yeah

00:53:50it's quite high here

00:53:51so you want me to put that away

00:53:52no it's fine

00:53:54you all right

00:53:54you good

00:53:55nice

00:53:55uh

00:53:56where we go

00:53:56here

00:53:57stick it in there

00:53:58behind

00:53:59there you go

00:53:59uh

00:54:00for about how long

00:54:0115

00:54:0210-15 minutes

00:54:03but just check

00:54:04just put a

00:54:05put a thin in

00:54:06when it comes out

00:54:07clean

00:54:07it's good to go

00:54:08um

00:54:09now I know

00:54:10Jay Rayner

00:54:11was a big supporter

00:54:12of yours

00:54:13oh

00:54:14early adapter

00:54:15he came in

00:54:16when we were in

00:54:17Brixton

00:54:17during the pandemic

00:54:18uh-huh

00:54:19and

00:54:20he came

00:54:21oh my god

00:54:22I always tell this story

00:54:24he comes in

00:54:25yeah

00:54:26it was his wife in front of him

00:54:28uh-huh

00:54:28and I looked at her

00:54:29and I saw

00:54:30oh she has a really lovely necklace on

00:54:32I'm like

00:54:32oh this is really lovely

00:54:33and this big man

00:54:35comes in behind her

00:54:37and he

00:54:38has

00:54:39and that time

00:54:40they all

00:54:40you have your mask on

00:54:42he had his mask on

00:54:43and I didn't see

00:54:44that it was

00:54:44Jay is very recognisable

00:54:46with or without a mask

00:54:47isn't he

00:54:48well

00:54:48you not

00:54:49you not think that

00:54:50he'll be

00:54:50he'll be coming to

00:54:51yeah

00:54:52he comes

00:54:53that was supposed to be

00:54:54quite a moment for you

00:54:55it was

00:54:55the thing is

00:54:57he comes in

00:54:58I see

00:54:58he takes his mask off

00:54:59and I go

00:55:00oh my god

00:55:00that's Jay Rayner

00:55:01oh my god

00:55:02that's Jay

00:55:03and of all the times

00:55:06we could have used

00:55:06a microbiologist

00:55:07health and safety expert

00:55:09is uh

00:55:10Covid

00:55:11you know

00:55:11yeah

00:55:12he comes in

00:55:16apparently enjoys the meal

00:55:17and

00:55:18yeah

00:55:19it's just

00:55:20one from there

00:55:21right

00:55:22some of these

00:55:22yes

00:55:23please

00:55:24let me get that

00:55:26out of the way

00:55:27okay

00:55:29we've got the cod cheeks

00:55:32ready

00:55:32got the cod cheeks

00:55:33there's a cod cheek

00:55:35let's do the other one

00:55:36as well

00:55:36how big's a cod cheek

00:55:37it's not that big

00:55:38not that big

00:55:39I think you can manage it

00:55:41not that big

00:55:42yeah yeah yeah

00:55:42something like an acorn

00:55:43you get big cods

00:55:44yeah that's true

00:55:45right let's uh

00:55:46let's finish that up

00:55:48while you tell us

00:55:48what this is

00:55:49remind us what it's called

00:55:50okay

00:55:52what do we got here

00:55:52so we have got

00:55:54uh steamed

00:55:55black-eyed bean cake

00:55:56and guru

00:55:57stewed greens

00:55:59with crispy cochi

00:56:00beautiful

00:56:01okay

00:56:06right

00:56:07let's try this

00:56:09where's that

00:56:09Theo

00:56:10you want that one there

00:56:11if you give that to Chris

00:56:12in front of you

00:56:13it's okay

00:56:14come and have a seat

00:56:14the work is done

00:56:16come and sit down here

00:56:17there you go

00:56:18cheers

00:56:18uh

00:56:20what have we got

00:56:20do you know what

00:56:21with the spice of this dish

00:56:22a lavish rich white wine

00:56:24is exactly what you need

00:56:25and this one comes from

00:56:26the sunny south of France

00:56:27this is Sainsbury's

00:56:28taste the difference

00:56:29Longuedoc Blanc

00:56:30and I think you've just been on a trip there

00:56:31yes

00:56:31and it's a lovely blend of grapes

00:56:34it's uh

00:56:34Vermentino

00:56:35you've got Marsan in there

00:56:36and Grenache Blanc

00:56:38and they've actually macerated

00:56:39some of the white grapes

00:56:40which you don't often do

00:56:41to get a bit more aromatics

00:56:43and a little bit of texture

00:56:44now a lot of supermarket

00:56:45own label wines are good

00:56:46you know they're fine

00:56:46this one

00:56:47it's got the name of the winemaker

00:56:49signed on it

00:56:49Jean-Claude Mass

00:56:50and he is genuinely one of the great

00:56:52always consistent

00:56:53really really good style

00:56:54night harvesting the fruit for freshness

00:56:56but you get a lovely peachiness with it

00:56:58very nice that

00:56:59very nice

00:56:59and you only have French wine

00:57:01on your list

00:57:02we do

00:57:03and the reason why

00:57:05that's delicious

00:57:06delicious

00:57:07when we started

00:57:09we were looking at different wines

00:57:10that were paired with the spice

00:57:12and all of them

00:57:12yeah

00:57:13and I found that

00:57:15you wanted like really fresh

00:57:17and the wines from the

00:57:19from the

00:57:20from the Loire

00:57:22yeah

00:57:22the Loire's lovely

00:57:23and it's the peachiness of this

00:57:24it does work really well with the spice

00:57:26but for Chris

00:57:26I've got a non-alcoholic drink for you

00:57:28I've got Trips Mindful Blend

00:57:30blood orange and rosemary

00:57:31which is widely available for two quid

00:57:32there's all sorts of flavour in there

00:57:34you've got the blood orange

00:57:35you've got ginger

00:57:36chamomile

00:57:36bit of ginseng

00:57:37cayenne pepper

00:57:38two quid

00:57:39cayenne pepper

00:57:40yeah

00:57:41a little bit of spice in there as well

00:57:42I'll tell you what

00:57:43this is delicious

00:57:44these green

00:57:44even the greens

00:57:45are so good

00:57:47they've got like

00:57:48such a kick on them

00:57:49yeah

00:57:50the kick of that

00:57:51the kick

00:57:51fermented taste I think

00:57:53is absolutely delicious

00:57:54so scrumptious

00:57:55well on you

00:57:55really good

00:57:55you can relax now

00:57:56cheers

00:57:57you can't

00:57:58right

00:57:59time to catch up with

00:58:01Marcus Waring now

00:58:02in Provence

00:58:02and he's whipping up a dish

00:58:04packed with perfect

00:58:05Provencal flavours

00:58:06on his picturesque rooftop

00:58:17I'm going to show you

00:58:18how to make a cracking dish

00:58:20with all the flavours of Provence

00:58:22griddled pork chop

00:58:26with a simple fennel salad

00:58:28and charred orange vinaigrette

00:58:30this steak was from the shoulder

00:58:33I have to say

00:58:34when you're looking for the quality

00:58:36of pork

00:58:37it's this lovely fat content

00:58:39of course you've got marbling

00:58:40just running through it

00:58:41pretty much like you'd find in beef

00:58:43so I'm going to be serving this

00:58:45with simple fennel salad

00:58:46I'm going to do an orange dressing

00:58:47because I just think

00:58:48fruit and pork

00:58:49go together

00:58:50really really well

00:58:51I'm going to put the skin in it

00:58:53I'm going to put the flesh in it

00:58:53and the juice in it

00:58:54but I want that charring

00:58:55I want that burnt flavour

00:58:56going through my dressing

00:58:57simply chop into rounds

00:58:59drizzle with oil

00:59:00salt and pepper

00:59:01then get them on the grill

00:59:03nothing else needed

00:59:05there we go

00:59:06and I think the charring

00:59:08will just give

00:59:08a slightly different dimension

00:59:10to the flavour of the dressing

00:59:11fabulous

00:59:12just leave those

00:59:13to look after themselves

00:59:14now for the pork

00:59:17I'm just going to just

00:59:19nick off the rind there

00:59:20that's your crackling

00:59:22but there's no point

00:59:24in cooking that

00:59:24when you're cooking a chop

00:59:25because it's not going to

00:59:27have enough time to cook

00:59:27so you can put that

00:59:28into your freezer

00:59:29collect a few of them up

00:59:30and then put it in the oven

00:59:31roast it

00:59:32and you've got yourself

00:59:32a little bit of crackling

00:59:33put that to one side

00:59:34all the steak needs

00:59:36is some fresh thyme

00:59:37check my oranges

00:59:39just turn those over

00:59:43apart from getting the

00:59:45charring on the oranges

00:59:46what I'm also doing

00:59:47at the same time

00:59:48is I'm cooking the skin

00:59:49because it's also the skin

00:59:50that I want to put

00:59:51into my dressing

00:59:52so once the oranges

00:59:54have been beautifully

00:59:55caramelised

00:59:56I've just put a little bit

00:59:57of oil into the tray

00:59:58I'm just going to put

00:59:59a pinch of seasoning

01:00:00on top

01:00:00a little twist of pepper

01:00:01a little splash

01:00:05of olive oil

01:00:06just on top

01:00:07a little splash

01:00:08of white wine vinegar

01:00:09and then I'm just going

01:00:10to go back onto

01:00:11the top of the grill

01:00:12while I prep the rest

01:00:13of my dish

01:00:13right, on to my salad

01:00:17a bit of fennel

01:00:18so, let's nick off the top

01:00:20hmm, aniseed

01:00:27fennel

01:00:28got quite a unique flavour

01:00:30this goes so well

01:00:32with pork

01:00:33they're nice thin slices

01:00:34you keep the root on

01:00:37just holds it all together

01:00:38like that

01:00:39looks fantastic

01:00:40that's delicious

01:00:44it's almost like

01:00:45an explosion of licorice

01:00:46I actually think

01:00:47fennel tastes better

01:00:48when it's in a salad

01:00:49than when it's actually

01:00:50braised

01:00:51or cooked

01:00:51drop a bit more up

01:00:53and one bulb

01:00:54when thinly sliced

01:00:55goes a really long way

01:00:57now, on to the vinaigrette

01:01:00beginning with some

01:01:01extra virgin olive oil

01:01:02touch of white wine vinegar

01:01:04pinch of salt

01:01:07pepper

01:01:09a little bit of grey mustard

01:01:12a little drizzle of honey

01:01:16mix it all up

01:01:22they're lovely

01:01:29sweet and sour

01:01:30going on there

01:01:31absolutely fabulous

01:01:32now for the oranges

01:01:35just going to cut them up

01:01:40into pieces

01:01:41just to help it through

01:01:43how good does that look

01:01:48a little bit of charring

01:01:49around the outside

01:01:50sugars become concentrated

01:01:52the skin

01:01:53has started to soften up

01:01:54and you get a beautiful flavour

01:01:56once it goes into your vinaigrette

01:01:57fabulous

01:01:58add the orange pieces

01:02:00a few at a time

01:02:01and make sure

01:02:02they're well blended

01:02:03wow

01:02:07got a bit messy

01:02:11but it's worth it

01:02:12and there we have it

01:02:14the perfect vinaigrette

01:02:16for pork

01:02:17simple

01:02:17economic

01:02:18delicious

01:02:19a true taste of Provence

01:02:21right, now I can start

01:02:24cooking my pork steak

01:02:25pinch of salt

01:02:26on the first side

01:02:27on the side

01:02:28that I'm going to

01:02:29cook first

01:02:29pepper

01:02:30that's over to the grill

01:02:32there we go

01:02:35pork on the grill

01:02:36absolutely fantastic

01:02:38don't need to move it around

01:02:40just leave it

01:02:41get a good charring onto it

01:02:42the fat will start

01:02:43to drip through

01:02:44one of my favourite dishes

01:02:45my mum used to make

01:02:46was pork chops

01:02:47with onion and sage

01:02:48and she just used to

01:02:49fill a dish

01:02:50full of onions

01:02:51she used to sit

01:02:52the pork chop on top

01:02:53little knobs of butter

01:02:55loads of dried sage

01:02:56put it into the oven

01:02:57and just cooked it

01:02:58really slowly

01:02:58until it was braised

01:02:59there's fabulous memories

01:03:00talk about simple

01:03:02and all this steak needs

01:03:04is a pinch more salt

01:03:06and a flip

01:03:07it just takes

01:03:08four to five minutes

01:03:09on each side

01:03:10to cook

01:03:10it's a nice simple char

01:03:12I think we're good

01:03:14as done there

01:03:14we're good to go

01:03:16there we have it

01:03:18look at that

01:03:19how good does that look

01:03:20beautiful

01:03:21so when you're cooking

01:03:23on the grill

01:03:23just give it a good seal

01:03:24and then just leave it

01:03:25there just to sit and rest

01:03:27before you start eating it

01:03:28I think we can start

01:03:29putting this dish together

01:03:30I've got my fennel

01:03:31nice and simple

01:03:32drizzle the orange vinaigrette

01:03:34over the fennel

01:03:35and toss together

01:03:36then another touch

01:03:40of that fresh thyme

01:03:41one of the lovely things

01:03:43about this type of dressing

01:03:44is you don't need too much

01:03:45it's got so much flavour

01:03:46to keep things

01:03:48a la Provencal

01:03:49some chopped green olives

01:03:51and for a fresh taste

01:03:55of aniseed

01:03:56a final sprinkling

01:03:57of fennel fronds

01:03:58waste not want not

01:04:00so that's pretty much

01:04:01my salad done

01:04:01it's time to put it

01:04:03on a plate

01:04:03simple

01:04:06fresh

01:04:08delicious

01:04:10and there we have it

01:04:11fennel salad

01:04:13with a delicious

01:04:14burnt orange dressing

01:04:16and a beautiful

01:04:17grilled pork chop

01:04:18oh wow

01:04:23the marbling of the fat

01:04:25is what's giving it

01:04:26this stunning flavour

01:04:27and then the salty olive

01:04:29with the fennel

01:04:30it's just a beautiful marriage

01:04:33and the little twist

01:04:34with the grilled orange

01:04:35well that's just

01:04:36something special

01:04:37and it works a treat

01:04:38thank you Marcus

01:04:45what a treat you are

01:04:46the website vote is closed

01:04:48and we're going to soon

01:04:49find out whether Chris

01:04:49is tucking into his

01:04:50food heaven or food hell

01:04:51at the end of the show

01:04:52now earlier this year

01:04:53I had the pleasure

01:04:54of eating

01:04:55probably the best

01:04:55birria taco

01:04:56of my life

01:04:57it wasn't in Mexico

01:04:58it was in Wales Tom

01:04:59Wales

01:05:00who knew

01:05:01I thought about keeping

01:05:03them a secret

01:05:03but they are so good

01:05:05you all need to know

01:05:06about it

01:05:06so please welcome

01:05:07Laylee from Bab House

01:05:08well

01:05:08thank you

01:05:10thank you

01:05:11now these really are

01:05:12something else

01:05:13thank you Matt

01:05:14so where do we begin

01:05:15we're going to begin

01:05:15with colouring off

01:05:17some ox cheek

01:05:17and some beef chuck

01:05:19in the pan

01:05:20get a nice

01:05:21nice brown colour

01:05:22on them

01:05:22maybe get some seasoning

01:05:24so this is

01:05:26the base

01:05:27sorry you're going to

01:05:29make the base

01:05:29so this is the sauce

01:05:31that's going to cover this

01:05:32yeah

01:05:32this is

01:05:33yeah

01:05:33so garlic

01:05:34onion

01:05:34tomatoes

01:05:35what have we got here

01:05:36we have got some chipotle

01:05:38chipotle

01:05:39chipotle which is smoked

01:05:40jalapenos

01:05:41bay leaf cinnamon

01:05:43bay leaf cinnamon

01:05:44lots of aromats

01:05:45so barilla is a Mexican stew

01:05:49and traditionally it's made with goat

01:05:53you could make it with lamb

01:05:55is it?

01:05:57yeah

01:05:57that's more traditional

01:05:58but we make it with beef

01:06:01and not just any beef

01:06:02we use the best Welsh beef

01:06:06that you can find

01:06:07so this is ex-dairy

01:06:08I've got an amazing supplier

01:06:10called me matters

01:06:11so this beef comes from

01:06:14from Pembrokeshire

01:06:15from the west coast

01:06:17and

01:06:18it's

01:06:20it's good

01:06:21it's good

01:06:22it's good

01:06:23it's really good

01:06:24sometimes

01:06:24we had ex-dairy on the show last week

01:06:26with Bryn Williams actually as well

01:06:27oh did he?

01:06:28yeah

01:06:28he's talking all about the virtues of it

01:06:29yeah

01:06:30so sometimes we use short rib

01:06:32sometimes we use cheek

01:06:33sometimes we use brisket

01:06:35kind of whatever we can get

01:06:37some kind of a more sustainable

01:06:39way of using

01:06:41using beef

01:06:42and

01:06:43usually you do this

01:06:45over charcoal

01:06:47yes

01:06:47get a nice kind of smoky taste to it

01:06:49so we smoke it

01:06:50so that's kind of our

01:06:52our ethos

01:06:53okay

01:06:54fab house

01:06:55it's cooking over fire

01:06:56so we

01:06:57we'll smoke it

01:06:58and then we'll braise it

01:06:59and we'll braise it

01:07:00in this adobo

01:07:01that you'll make it down

01:07:02so

01:07:03in here

01:07:04we've got

01:07:06some Mexican chilis

01:07:07so we've got some guajillo

01:07:08pasilla

01:07:09and arbol chilis

01:07:11and each of the chilis

01:07:11are going to give you

01:07:12a different flavour note

01:07:14so

01:07:14a little bit sweet

01:07:15a little bit smoky

01:07:17and obviously spicy

01:07:18and that's going to carry through

01:07:20the dish

01:07:20so that's going to be the base

01:07:21we're going to pop this in

01:07:23now the meat is all nice

01:07:24and browned off

01:07:26right

01:07:26and there's a lot of flavour

01:07:27still in here

01:07:28so I'm just going to add some water

01:07:29okay

01:07:30um

01:07:31there's

01:07:31so Lely how did you get into this game

01:07:33you started off working in kitchens right

01:07:36yes

01:07:36so about 20 years

01:07:38I've worked in kitchens

01:07:40lots of different kinds

01:07:42um

01:07:43kind of

01:07:44from

01:07:45well

01:07:46Owen Morgan

01:07:47yeah that's right

01:07:49who comes on the show

01:07:49quite a lot

01:07:50from Bar 44

01:07:50Acidol 44

01:07:51wonderful Spanish food

01:07:54yeah

01:07:54you worked with Jamie

01:07:55I believe

01:07:56yeah

01:07:57I learnt loads

01:07:57loads working with

01:07:59um

01:08:00with Owen

01:08:01and I learnt loads working with Jamie

01:08:03uh huh

01:08:03really different

01:08:04um

01:08:04styles of cooking

01:08:05and

01:08:06I've worked in fine dining

01:08:08establishments as well

01:08:10okay

01:08:10so some Michelin kitchens

01:08:11but

01:08:12this kind of food

01:08:13is at the heart of

01:08:14uh

01:08:16what I do

01:08:16just kind of

01:08:17naturally gravitated

01:08:18to this

01:08:20so

01:08:20I didn't kind of plan to have a street food brand

01:08:22but it just kind of happened

01:08:23and

01:08:24these Berea tacos

01:08:25are

01:08:26our signature dish

01:08:27um

01:08:27so I kind of got the

01:08:30inspiration for this

01:08:32from travelling

01:08:32not really to Mexico

01:08:34because this is a traditional Mexican dish

01:08:35but actually

01:08:36uh

01:08:37visiting family on the west coast of

01:08:39um

01:08:40of America

01:08:41so California

01:08:42and

01:08:43so like one

01:08:44I mean if anyone's seen that film

01:08:45Chef

01:08:45it's like the street food truck in that

01:08:47it is

01:08:48yeah

01:08:48so kind of fine dining

01:08:50to

01:08:51to really rustic

01:08:52uh

01:08:53cooking

01:08:53so um

01:08:55have you got three sites

01:08:56in South Wales

01:08:57yes

01:08:58three sites

01:08:59we've got one in

01:09:00um

01:09:00Barry Island

01:09:01uh huh

01:09:02which I'm sure you're familiar with

01:09:03we've got one in

01:09:05Newport Market

01:09:06you're familiar with Newport

01:09:07yes

01:09:07and

01:09:08we've got one

01:09:09there last week

01:09:09yep

01:09:10and then we've got one

01:09:12Tom's familiar with Newport

01:09:13oh yeah

01:09:14okay

01:09:15so we're gonna flip these over

01:09:17right

01:09:17so this is

01:09:18this is the interesting bit

01:09:19so you're making this cheese

01:09:20is it too hot

01:09:21so you're making this

01:09:23this cheese skirt

01:09:24cheese skirt

01:09:25yeah

01:09:26melt the cheese

01:09:27melt the cheese

01:09:27on a little bit of oil

01:09:28yep

01:09:29do you want to do it again

01:09:29yeah let's do it again

01:09:31let's do it again

01:09:31this is actually

01:09:32this is okay

01:09:33I can maybe just move that to the side

01:09:35shall we lose it next to lose

01:09:36lose that one

01:09:37lose that one

01:09:37right

01:09:38okay

01:09:38um

01:09:39right

01:09:39do you want a bit of oil on there

01:09:41a little bit of oil

01:09:41okay

01:09:42might be a bit smoky

01:09:43but

01:09:43it's alright

01:09:44the smoke is gonna kind of

01:09:45okay

01:09:46so a little bit of oil

01:09:47um

01:09:49this is mozzarella right

01:09:50mozzarella

01:09:50yeah

01:09:51okay

01:09:51so we're gonna

01:09:53melt the cheese

01:09:55yeah

01:09:55we're gonna get the taco shell

01:09:56right

01:09:57we're gonna dip it

01:09:58in the consomme

01:09:58this consomme

01:09:59is the cooking liquor

01:10:01from the meat

01:10:02okay

01:10:02so we use every part

01:10:03I'm just using the fat

01:10:05to cook the taco shell

01:10:06okay

01:10:07so it's gonna give it

01:10:08kind of a nice

01:10:08bit of a crisp to it

01:10:10okay

01:10:10and then we're gonna flip it over

01:10:11and once we have flipped it over

01:10:14we are going to

01:10:15load the shredded meat

01:10:17so once the meat's cooked

01:10:18yeah

01:10:19we're gonna stuff it inside of the taco

01:10:22okay

01:10:22all right

01:10:23fine

01:10:23and a bit of salsa roja

01:10:25so this is the salsa roja

01:10:26this is

01:10:27this is all the ingredients here

01:10:29all the ingredients there

01:10:30yeah

01:10:30okay

01:10:30um

01:10:31and what chilli is that

01:10:32so that is a guajillo chilli

01:10:34so nice and

01:10:35nice and kind of smoky

01:10:37sweet and smoky

01:10:38not crazy on heat

01:10:40okay

01:10:40so we're gonna add that

01:10:42this is gonna give a nice balance to the dish

01:10:44so you've got sweetness

01:10:45and acidity in this

01:10:47okay

01:10:47acidity from some

01:10:48some vinegar

01:10:49sweetness from sugar

01:10:50smokiness from the chilli

01:10:52right

01:10:52we're gonna load the beef

01:10:54so once the beef

01:10:55has cooked in the adobo

01:10:57yeah

01:10:57in here

01:10:57slow braise it for about four hours

01:10:59and then we shred the meat down

01:11:01okay

01:11:02okay

01:11:02so this has really kind of

01:11:04taken off

01:11:05this started as

01:11:06a bit of fun

01:11:07really

01:11:08yeah

01:11:08it wasn't supposed to be

01:11:10the business

01:11:13that I thought I was going to have

01:11:14it was something that we started as a bit of a pop-up

01:11:16so I'm just gonna take some of that

01:11:17a bit of a pop-up

01:11:18you have some of that

01:11:19guys you've got to the table

01:11:20dive in

01:11:21yeah thank you

01:11:21let's know

01:11:22dip it in your little pot

01:11:23we've been politely waiting

01:11:25sorry sorry

01:11:27and people just went crazy for it

01:11:31it wasn't supposed to be

01:11:33well they're so delicious

01:11:35it's everything you want to eat

01:11:36wow

01:11:36you know you've got that sort of crispy taco shell

01:11:38you've got that melting cheese

01:11:40the beef

01:11:40the spicy sauce

01:11:41I mean it is wonderful

01:11:43and it's an interesting mix because you're a half Persian I believe

01:11:46yep that's right

01:11:47so this has nothing to do with being Persian

01:11:51but it's funny because

01:11:52you have similar kind of cooking techniques

01:11:56and similar kind of

01:11:57apart from the chili

01:11:58but similar kind of spices

01:11:59that Mexican cuisine uses

01:12:01and Middle Eastern cuisine uses

01:12:03right

01:12:03okay

01:12:03and do you think

01:12:05I mean were people kind of quite surprised

01:12:06if you know

01:12:07with your Persian background

01:12:08that you were doing Mexican food

01:12:09yeah I think so

01:12:11everyone expected me to

01:12:13open a Persian restaurant

01:12:15but that's kind of home food

01:12:17that's the stuff that

01:12:18we like to eat at home

01:12:20and

01:12:20I'm just a real geek

01:12:22for learning processes

01:12:24and learning different cuisines

01:12:25and

01:12:26yeah

01:12:26and

01:12:27I just fell in love with this

01:12:28as soon as I tasted this

01:12:30and I love that

01:12:32that smokiness

01:12:33that char

01:12:34I mean it's wonderful

01:12:34yeah

01:12:35it's

01:12:35it is quite refined cooking

01:12:38for street food

01:12:39Ollie's not

01:12:39Ollie's shaking his head

01:12:40I am in disapproval

01:12:42I am not surprised

01:12:43this has gone viral

01:12:44this is one of the most joyful

01:12:46scrumptious things I've tasted

01:12:47isn't it good

01:12:48it's fabulous

01:12:49fabulous

01:12:50just the right side of dirty

01:12:52filthy

01:12:52isn't it

01:12:53yes

01:12:54I'm a little bit self-conscious

01:12:55because I can hear these guys

01:12:56using knives and forks

01:12:57either side

01:12:58I know

01:12:58don't worry about that

01:12:59and I've just picked it up

01:13:00and shoved it in my gob

01:13:00so we've got the same thing

01:13:03quite right

01:13:04same sauce here

01:13:05same sauce there

01:13:05yeah

01:13:06add a bit on the side

01:13:07I'd also maybe add a bit of hot sauce

01:13:09to that as well

01:13:09if you want to take it up a notch

01:13:11with the heat

01:13:12but

01:13:13sure

01:13:13that is our Borea Tacos

01:13:14right

01:13:15I'm going to dive into this

01:13:16in just a bit

01:13:16this because I know how wonderful this is

01:13:18but if I take a mouthful now

01:13:19I won't be able to read these words

01:13:21brilliant

01:13:21thank you

01:13:22thank you

01:13:23right we're going to soon find out whether you voted for Chris's Food Heaven or Food Hell

01:13:26but first Cy and Dave are heading for a sheep farm in Northumberland

01:13:29here we are at High Barnes Farm and Butchery

01:13:40there he is

01:13:45ah boys go on

01:13:50morning boss

01:13:51how are you

01:13:51come and see some good lamb

01:13:52what do you want to do

01:13:53welcome to High Barnes

01:13:55it's good to be here

01:13:57look at the rumps on those

01:13:59that's it

01:13:59lovely big top sides

01:14:00you can't talk about them like that

01:14:03they're mostly to you

01:14:04what do you think it is that makes your lamb so special Jimmy

01:14:06it's because we hang it the old fashioned way

01:14:08you know we hang it 10 days

01:14:09so the natural fat has time to break down and go into the meat

01:14:12and it makes a big difference

01:14:13you don't get that awful

01:14:14sometimes you get fatty taste

01:14:16but that's because it isn't

01:14:17it's like a flaxen taste

01:14:18and that's just because the meat hasn't been hung long enough

01:14:21that's the trouble with it

01:14:22and we move it now to a local slaughterhouse

01:14:24so there's no stress on the meat

01:14:25take it down there

01:14:26they bring it back in carcass form

01:14:28and then I cut it up in the butchery

01:14:2921 years ago I started the butchery

01:14:32and because we had to

01:14:33to make the farm sustainable

01:14:35so I do all the butchering myself

01:14:37and I love it

01:14:38I love it

01:14:39I know you do it

01:14:39yeah it's great to go

01:14:40it's a nice thing is going to people

01:14:41and then getting them coming back

01:14:43and saying how lovely the lamb is

01:14:44you had a real issue didn't you

01:14:46because your son

01:14:47as much as your love

01:14:48didn't want to come into farming did he

01:14:50John decided that he

01:14:51and he's got a passion for joinery

01:14:53and that's your son

01:14:53that's my son John yeah

01:14:54and so he said right

01:14:56I want to be a joiner dad

01:14:57I said well that's great son

01:14:58you go and do that

01:14:59I changed to be a butcher

01:15:00you know still there

01:15:01but he's changed

01:15:02and he loves being a joiner

01:15:04and working with wood

01:15:05that's what worries me

01:15:06and it worries Dave and I

01:15:08because the only natural succession

01:15:10that you can have

01:15:11to non-successional family farms

01:15:13is the big corporate organisations

01:15:16who have the money

01:15:17to be able to come

01:15:18and farm our landscapes

01:15:19and that worries me

01:15:21about the quality of meat on the plate

01:15:23it's interesting to talk about

01:15:24successional farming

01:15:25you know the passing on

01:15:27from the farm

01:15:28from the father to the son

01:15:29and the daughter

01:15:30you know like you're saying

01:15:31it seems to be dying out

01:15:32do you think that is a huge problem Jimmy

01:15:34succession always is been a problem

01:15:36it was a problem 15 years ago

01:15:37and farming will still carry on

01:15:39in some way

01:15:39it really will

01:15:40because there's always

01:15:41somebody going to take it on

01:15:42but the small traditional farm

01:15:44traditional family run farm

01:15:46you know can't be sustainable really

01:15:49losing the small family farms

01:15:51would risk losing generations

01:15:52worth of experience and knowledge

01:15:55so what breed of sheep are there Jimmy

01:15:57these are Texels

01:15:58the Texel

01:15:58my Uncle Henry was one of the first people

01:16:00to bring them in the area

01:16:01about 30 years ago

01:16:02they've got big hind quarters

01:16:04that's it yeah

01:16:05well that's the people

01:16:06the expensive cuts you see

01:16:07along the back

01:16:08and the Jigget's in the back

01:16:09that bit back of the tail

01:16:11is called a Jigget

01:16:11and that's a really good

01:16:12that's what I was telling you about

01:16:13before that's where the top side joint

01:16:15that's that new little cut

01:16:16that I do is the top side

01:16:17I hate to say it in front of the ladies

01:16:19but I'm licking my lips really

01:16:20come on boys

01:16:23we'll go and have a

01:16:23thanks

01:16:23let's have a look at these

01:16:25let's look at these sheep

01:16:25and then we'll go over

01:16:26and get you some decent lamb

01:16:27these sheep are in such good condition

01:16:31they are

01:16:32and that's why the lamb is so good

01:16:34Jimmy's butchery

01:16:36is right here

01:16:37on his farm

01:16:38come in

01:16:39you'll just go over there

01:16:39this is my butchery

01:16:41so I spend a lot of time in here

01:16:44so we bring the meat back

01:16:45from the abattoir

01:16:47it's a whole carcass

01:16:48sure

01:16:48and then it's put in there

01:16:50and hung

01:16:51and that makes a huge difference

01:16:52to actually the taste of the meat

01:16:53I think as well

01:16:54but of course it dries out

01:16:56and of course they lose weight

01:16:57and of course now

01:16:58when lamb's

01:16:59you know about seven pound a kilo

01:17:00on a whole carcass

01:17:01you'll lose

01:17:02a kilo

01:17:03of moisture

01:17:04of moisture that comes out

01:17:05of the meat

01:17:05so you've lost seven crook

01:17:06but I think the meat tastes

01:17:07well you know

01:17:08it tastes better

01:17:09because by hanging it

01:17:10by that

01:17:10but then I was trying to invent

01:17:12new cuts as well

01:17:13this is a new one

01:17:14this is called the top side

01:17:15and we're doing that now as well

01:17:16for a midweek roast

01:17:17or something like that

01:17:18and nice

01:17:18the top side is great

01:17:19and of course you've got

01:17:20get your leg steaks

01:17:21and that's your shank

01:17:22off the end

01:17:22but look at those man

01:17:23look at that

01:17:24a little bit of intermuscular fat

01:17:26not too much

01:17:27dry

01:17:28beautiful grain

01:17:29just absolute perfect

01:17:32perfect distribution

01:17:34a cover

01:17:34you've got to have a cover of fat

01:17:35because fat gives you taste

01:17:36I can see now

01:17:38why you've been telling me

01:17:38all these years

01:17:39that Jimmy's lamb's the best

01:17:41it is like

01:17:42it's just

01:17:43do you think it's the best Jimmy?

01:17:44well it's good

01:17:45it's great

01:17:46I like doing it

01:17:47and like having customers

01:17:48but as long as you buy local

01:17:49and eat local

01:17:50and keep it local

01:17:51use your local butchers

01:17:53don't use them

01:17:53but he said

01:17:53well you're into it

01:17:54you know that's it

01:17:55and you're good

01:17:55and you get some good

01:17:56because if there is a problem

01:17:58you can go back

01:17:59the butchers said

01:18:00why was that bit not wrong

01:18:01and they can go back

01:18:02because they're buying

01:18:03from the local markets

01:18:04that's the thing

01:18:05it's actually

01:18:05how you look after the meat

01:18:06after it's slaughtered

01:18:08well it's husbandry isn't it

01:18:09and it's skill

01:18:10and it's knowledge

01:18:11we're going to go

01:18:11and we're going to take

01:18:13these

01:18:13this beautiful wrap of lamb

01:18:15oh that's beautiful

01:18:16and we're going to

01:18:17do you proud of hope

01:18:18good you will do

01:18:19it's been a joy

01:18:19having you here

01:18:20well jimmy you know

01:18:21I've loved meeting you

01:18:22I love your passion

01:18:23your enthusiasm

01:18:24I love your product

01:18:25and honestly

01:18:26I want to sit on the beach

01:18:27do that justice

01:18:28it's going to be a great day

01:18:30I knew you two would get on

01:18:32it's been good

01:18:32it's been a joy

01:18:33having you here at High Barnes

01:18:34cheers Jimmy

01:18:34enjoy the lap

01:18:35thank you so very much

01:18:37see you again

01:18:37thank you

01:18:38I'll see you soon

01:18:39mugger

01:18:39cheers

01:18:41it's impossible to

01:18:43overestimate the importance

01:18:45of successional farming

01:18:47because it's that succession

01:18:49the heritage that we have

01:18:50in our meat

01:18:51and our farming here

01:18:52that gives us

01:18:53such good product

01:18:54and I think

01:18:55to hear that's under threat

01:18:56is quite a worry really

01:18:57thanks for that boy

01:19:03it's right time to find out

01:19:04whether it's food heaven

01:19:05or food hell

01:19:05for Chris

01:19:06so heaven was

01:19:08chicken curry

01:19:10sprouts

01:19:11food hell

01:19:12was seafood

01:19:13and coconuts

01:19:14thank you to everyone

01:19:15who voted

01:19:16very good

01:19:18at a public vote

01:19:1979% people went

01:19:20for heaven

01:19:20yay

01:19:21obviously

01:19:23right Theo

01:19:25can you do me

01:19:26some nice sprouts

01:19:26please

01:19:27yes chef

01:19:28so we've got

01:19:29some spices

01:19:30what have we got in there

01:19:31garlic

01:19:31ginger

01:19:32curry leaves

01:19:34mustard seeds

01:19:37what are they called

01:19:37pinch of chilli

01:19:38that's it

01:19:39onions

01:19:39onions yeah

01:19:40thanks

01:19:40it's been a long

01:19:42morning Theo

01:19:43right

01:19:45what am I doing

01:19:46I'm going to

01:19:46marinate some chicken

01:19:47up in some

01:19:48yoghurt

01:19:48and turmeric

01:19:49and

01:19:50black pepper

01:19:52and chili powder

01:19:55right

01:19:56okay

01:19:57bit of salt

01:19:57so while we get on

01:19:59with this

01:19:59I'll pick up

01:20:00as we go

01:20:01Ollie

01:20:02what are we

01:20:03drinking to go with this

01:20:04well

01:20:04actually I know

01:20:05what we're having

01:20:06and I'm quite excited

01:20:06about it

01:20:07yeah because you like this

01:20:08it is ace

01:20:09and Chris

01:20:09I think you're a fan of this

01:20:10I'm going to make this sound

01:20:11this

01:20:14I can hear a widget

01:20:14it's a widget

01:20:15it's a widget

01:20:16do you want to have a guess

01:20:17you're going to heaven

01:20:18so

01:20:19oh are we having

01:20:19are we having

01:20:20is it a Guinness

01:20:21it's a Guinness zero

01:20:22absolutely Guinness zero

01:20:23I'm a massive fan of this

01:20:24they're very good aren't they

01:20:25they are amazing

01:20:27there you go

01:20:27it's right there

01:20:28it might need to settle

01:20:28this is one of the best

01:20:30non-outs

01:20:30it's up there with the best

01:20:32you're right

01:20:32for the non-outs

01:20:33it's you know

01:20:34they've been brewing it

01:20:35in Dublin since

01:20:351959

01:20:36and they make the Guinness

01:20:37in exactly the same way

01:20:39they then cold filter it

01:20:41to get the alcohol out

01:20:41other beers

01:20:42might use evaporation

01:20:43or they might use spinning

01:20:44but those things are quite harsh

01:20:46this retains the smoothness

01:20:47and the flavour

01:20:48it is so close

01:20:50to the original

01:20:50and I just think

01:20:52it's a satisfying

01:20:52it's that creaminess

01:20:53as well

01:20:54from the carbon dioxide

01:20:55and the nitrogen

01:20:55there's no flavour like it is

01:20:57roasted and unmalted barley

01:20:59it's just unbelievable

01:21:00yeah

01:21:01so I'm so glad

01:21:02you got heaven

01:21:02it's it's um

01:21:03it's it's it's

01:21:04it's one of the better ones

01:21:05isn't it

01:21:05for the um

01:21:06I mean if you like

01:21:07a stout that is

01:21:07if you like a Guinness

01:21:08but yeah it's it's good

01:21:09it really is yeah

01:21:10and £5.45 for four cans

01:21:12you know

01:21:12I just think

01:21:13is it so good

01:21:14because there's so much flavour in Guinness

01:21:16yeah I think that's right

01:21:17I think it's a bold flavour

01:21:18anyway a Guinness

01:21:19and there's a lot to play with

01:21:21in terms of texture

01:21:22it's a rich texture

01:21:23it tastes like it's nutritious

01:21:26I'm sure

01:21:26it's dangerous

01:21:28I'm sure that'll be on their website

01:21:29I'm sure it will

01:21:31well I'll tell you

01:21:32like in uh

01:21:33in Africa

01:21:34and also in the Caribbeans

01:21:36old women think that it's nutritious

01:21:38yeah

01:21:39really

01:21:39yes

01:21:39they had

01:21:41yeah

01:21:41they'll mix it up

01:21:42with some greens

01:21:44and have the juice

01:21:45yeah

01:21:46it is

01:21:46yeah

01:21:47Nigerian Guinness is a massive thing

01:21:48Nigerian Guinness is huge

01:21:50I think it's even bigger

01:21:52than in Dublin

01:21:53it's a bigger thing

01:21:54yeah

01:21:55it's huge

01:21:55and it's a lot stronger

01:21:56isn't it

01:21:57it is a lot stronger

01:21:58it's a lot stronger

01:21:59my Irish chefs

01:22:01in the restaurants

01:22:02have gone

01:22:02some of them are going

01:22:04no

01:22:04we're not going to touch it

01:22:05but others really like

01:22:06even the Guinness 0

01:22:08is 12% in Nigeria

01:22:09I'm sure it is

01:22:10I'm sure it is

01:22:12but it's delicious

01:22:13we didn't touch

01:22:14a lot on the book

01:22:15and we need to

01:22:16go back to it

01:22:17and one of the

01:22:18one of the things

01:22:18I wanted to pick up on

01:22:19is your love of

01:22:21Live at the Apollo

01:22:22that was a big thing

01:22:23for you wasn't it

01:22:24well it was my first

01:22:25break on mainstream

01:22:26telly really

01:22:27and um

01:22:28you know

01:22:29to get to do

01:22:30telly

01:22:31with you know

01:22:32what you do

01:22:33for a living really

01:22:34because

01:22:34you know the panel shows

01:22:35are great

01:22:36and you learn

01:22:37how to do the panel shows

01:22:38and how to be good on them

01:22:39but stand up

01:22:40is really kind of

01:22:41the meat and gravy

01:22:42of what you do

01:22:43and what I had done

01:22:44for years

01:22:44and so to get to do that

01:22:46on the

01:22:47on mainstream telly

01:22:48and for it to go

01:22:49as well as it did

01:22:49you know

01:22:50was um

01:22:51was fantastic

01:22:52I think you said

01:22:52it opened the door

01:22:53to everything else

01:22:54it couldn't have

01:22:54gone any better

01:22:55yeah yeah yeah

01:22:56yeah it opened the door

01:22:57to everything else really

01:22:58and from that came

01:22:59would I lie to you

01:23:00and

01:23:00right

01:23:01have I got news for you

01:23:02and um

01:23:03yeah

01:23:03really just snowballed

01:23:04from there

01:23:05so is it kind of

01:23:07crucially important

01:23:07for young comedians

01:23:08to find their way

01:23:10into TV

01:23:11to broaden the appeal

01:23:12you know

01:23:13I mean

01:23:13listen I started comedy

01:23:14before social media

01:23:16and now there's

01:23:17you know

01:23:17there's loads of

01:23:18brilliant comedians

01:23:19out there

01:23:19finding their own way

01:23:20yeah

01:23:21without the need

01:23:21for opportunity

01:23:22to be given to them

01:23:23you know

01:23:23they're creating

01:23:24their own opportunity

01:23:25sure

01:23:25and I'm a bit of a

01:23:26you know

01:23:27I'm a bit of a Luddite

01:23:28in that regard

01:23:29so you know

01:23:30I kind of come from

01:23:31that previous generation

01:23:33of pre-social media

01:23:34and was lucky enough

01:23:35to be given

01:23:36those opportunities

01:23:37but yeah

01:23:37there's plenty of

01:23:39plenty of comics

01:23:40out there now

01:23:40making their own

01:23:41opportunities

01:23:42and really building

01:23:43audiences themselves

01:23:44without the need

01:23:45for it

01:23:45and then

01:23:46when you found

01:23:48this kind of

01:23:49this awakening

01:23:50through via Strictly

01:23:52and you know

01:23:53it changed

01:23:53you said it changed

01:23:54the audience

01:23:55your demographic

01:23:56got stretched

01:23:57you know

01:23:58younger

01:23:58slightly older demographic

01:24:00did you

01:24:01do you have to

01:24:02adjust your comedy

01:24:02to suit that

01:24:03no

01:24:04do you know what

01:24:04I mean like

01:24:05my comedy's always been

01:24:06it's never been offensive

01:24:08but it's always

01:24:09you know

01:24:09I've always walked lines

01:24:10you know

01:24:11and it's been a bit content

01:24:11a little bit cheeky

01:24:13and stuff

01:24:13you know

01:24:14but

01:24:15my demographic

01:24:16was always kind of

01:24:1735 to 65

01:24:18maybe give or take

01:24:19and

01:24:19but Strictly

01:24:21really did stretch it

01:24:23right the way down

01:24:24to a lot younger

01:24:24and

01:24:25and

01:24:26and older as well

01:24:27but

01:24:28you know

01:24:28even

01:24:28you think about it now

01:24:31and we're in 2025

01:24:32and even people

01:24:34who are older than

01:24:35you know

01:24:3665

01:24:3670

01:24:37you know

01:24:3775

01:24:38you know

01:24:39the comedy that they grew up

01:24:40with in the 80s

01:24:41yeah

01:24:42was

01:24:42you know

01:24:43it's

01:24:43it's not like

01:24:44talking about somebody

01:24:45who's that age

01:24:4630 years ago

01:24:47when their biggest

01:24:48you know

01:24:48influence was Max Bygraves

01:24:50or something

01:24:50it was

01:24:51yeah

01:24:51the comedy was the young ones

01:24:52in the 80s

01:24:53and bottom

01:24:53so comedies evolved a lot

01:24:55and

01:24:55audiences

01:24:57of all ages

01:24:59I've got a lot wider

01:25:01palette really

01:25:02for what they like

01:25:03you know

01:25:03and you said

01:25:05you still find it quite amazing

01:25:07to sort of meet

01:25:07meet your heroes

01:25:09some of them

01:25:10comic heroes

01:25:11some of them not

01:25:11I mean you were excited

01:25:12to meet Tony Robinson

01:25:13yeah

01:25:14and also the other

01:25:15like Mini Driver

01:25:16so I did the one show

01:25:19plug in this book

01:25:20last week

01:25:21and I'll be honest

01:25:22like a lot of people

01:25:23I had a little bit

01:25:24of a crush on Mini

01:25:25back in the day

01:25:26and I was meeting her

01:25:28and I was like

01:25:28well she moved to America

01:25:29I'm going to have to

01:25:30explain who I am

01:25:31and why I'm there

01:25:32and she turned up

01:25:32she went

01:25:33oh my god Chris

01:25:33I love you

01:25:34she said

01:25:34Strictly was amazing

01:25:35oh you're just

01:25:36I said Mini

01:25:37I'm finding this hard

01:25:38to handle at the minute

01:25:38you met quite a lot

01:25:42of your heroes

01:25:42as well

01:25:43doing your own chat show

01:25:43so I mean

01:25:45listen

01:25:46getting to do

01:25:47the ITV show

01:25:48and

01:25:48and interview

01:25:49Paul Whitehouse

01:25:50and Ben Eltony

01:25:51you had on last week

01:25:52these are guys

01:25:54that really cemented

01:25:56my own love of comedy

01:25:57when

01:25:57when you start finding

01:25:59your own comedy

01:25:59yeah

01:26:00you know

01:26:00and you're not just

01:26:01watching the stuff

01:26:02your parents like

01:26:03and you start getting

01:26:04into the

01:26:05Harry Enfield's

01:26:06TV show

01:26:07and

01:26:07The Fast Show

01:26:08and obviously Ben

01:26:10with Friday Night Live

01:26:12and stuff

01:26:13it was

01:26:13to get to

01:26:14work with these guys

01:26:16and interview them

01:26:16and have them

01:26:17on my vehicle

01:26:18was

01:26:18I mean

01:26:19you could have

01:26:19just stuck a fork

01:26:20in me then

01:26:20to be honest

01:26:21I was

01:26:21I was done

01:26:22you know

01:26:23but Ben had his book

01:26:26come out last week

01:26:26so now we're sworn enemies

01:26:28no

01:26:28we are

01:26:29your book is wonderful

01:26:31I mean it's full of

01:26:32lovely stories

01:26:33of growing up as well

01:26:34there's so many

01:26:35hilarious tales

01:26:36there's one about you

01:26:37and your visually impaired

01:26:38flatmate

01:26:38both going for the same job

01:26:39yeah

01:26:40well we

01:26:41we lived in a

01:26:43two bedroom flat

01:26:44and

01:26:44he was

01:26:45his eyesight was poor

01:26:47and it's a disaster

01:26:48isn't it

01:26:49but like

01:26:49he was colour blind

01:26:50as well

01:26:51and we both went

01:26:51for a university

01:26:52placement interview

01:26:53at the same company

01:26:54and we'd accidentally

01:26:56swapped

01:26:57the bottom and top

01:26:58half of each other's

01:26:59suits

01:26:59and I

01:27:01I went in my suit jacket

01:27:03and his trousers

01:27:04and he

01:27:05he went to the

01:27:07which you could have

01:27:07got away with

01:27:08I had a blue blazer on

01:27:09and a black pair

01:27:10of trousers

01:27:11which you could

01:27:12kind of look over

01:27:13until another bloke

01:27:14turns up for the same

01:27:15interview

01:27:15wearing the never

01:27:17before seen combo

01:27:18of the black blazer

01:27:19and the blue trousers

01:27:20and neither of you

01:27:22got the job

01:27:23oh no

01:27:23neither of us

01:27:24got the job

01:27:24and the worst thing

01:27:25is as well

01:27:26is that his trousers

01:27:27were too big on me

01:27:28and I dropped them

01:27:28in at the dry cleaners

01:27:29downstairs

01:27:30to have them

01:27:31changed

01:27:31right

01:27:33in coming

01:27:34so we got

01:27:35in front of you

01:27:36right here

01:27:37we got a chicken curry

01:27:38and then just in front

01:27:39of that there

01:27:40we got the sprouts

01:27:41um

01:27:42careful

01:27:43it's hot

01:27:44please don't take

01:27:45a huge mouth

01:27:45I mean listen

01:27:46I'm looking forward

01:27:47to this

01:27:47listen

01:27:47I did say

01:27:48sprouts are an under

01:27:49underrated kind of

01:27:50vegetable

01:27:50but that's been

01:27:52interpreted as food heaven

01:27:53just for the people

01:27:53I don't think anybody

01:27:59can literally say

01:28:00sprouts are food heaven

01:28:01but um

01:28:02Theo was a bit surprised

01:28:04thank you to the people

01:28:05at home for um

01:28:06letting me eat this

01:28:07yeah you're welcome

01:28:07how is it

01:28:08is all right

01:28:08mmm

01:28:09delicious man

01:28:10good

01:28:11hot

01:28:12hot

01:28:13yeah I know

01:28:15watch that

01:28:15I'm very aware

01:28:17about how much

01:28:18hot food you've been

01:28:19putting in your mouth

01:28:20anyway lovely to have you

01:28:22here this morning

01:28:22cheers everyone

01:28:23cheers all

01:28:23that's all for us today

01:28:25on Saturday Kitchen Live

01:28:26thanks to Theo

01:28:27Lely

01:28:28Jock A

01:28:28Ollie

01:28:28and of course Chris

01:28:30all the recipes from the studio

01:28:31on the website

01:28:32bbc.co.dk

01:28:33forward slash

01:28:33Saturday Kitchen

01:28:34I have a special best bite

01:28:36for you tomorrow morning

01:28:36at 9am on BBC2

01:28:37featuring my all time

01:28:38favourite recipes

01:28:39from the show

01:28:40including one for Theo

01:28:41hey

01:28:42plus I'll be back here

01:28:44on BBC1 Live

01:28:45tomorrow at midday

01:28:46celebrating Diwali

01:28:47with plenty of delicious food

01:28:48and a array of brilliant guests

01:28:49so light up the studio

01:28:50enjoy the rest of your Saturday

01:28:51bye for now

01:28:52bye bye

01:28:52bye

01:28:53bye

Saturday Kitchen - Season 2025 Episode 42 - Matt Tebbutt, Adejoké Bakare, Theo Randall, Chris McCausland and Olly Smith

Danh mục

Phụ đề

Hãy là người đầu tiên nhận xét

Được khuyến cáo