Saturday Kitchen Season 2025 Episode 41

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Saturday Kitchen Season 2025 Episode 41 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

00:00:00Welcome to the show. Now then, Matt is away, so I have recruited a trio of top chefs, Bryn

00:00:14Williams, Andy Oliver and Raveny Gill are delivering a menu full of dream dishes and

00:00:21Ollie Smith here will satisfy all your drinks wishes like a genie in a bottle. There you

00:00:26go. I'll do the best. Now our multi-talented multi-award winning special guest has been at the top of the world of entertainment for over 40 years as a performer and a writer of novels, plays, musicals and sitcoms. He's responsible for some of Britain's most influential and iconic comedy projects, The Young Ones of course, Blackadder, The Thin Blue Line and Upstart Crow. He's finally telling us all what he's done and who he's done it with in his autobiography. Please welcome Ben Elster.

00:00:56It's great to see you.

00:00:59Oh, morning Ben. It's really good to have you here with us.

00:01:02Well, it's always such a pleasure to come on this show. I love watching it, but I tell you, the best thing is being on it, let me tell you.

00:01:07Yeah, I mean, I'm thrilled. We watch at home every week, but to be here is fantastic, isn't it? And it's the second time this week I've seen you.

00:01:14And your autobiography, I mean, Ollie knows this. I really came to see you talking last night. It's jam-packed, full of stories. It's great that you've waited this long to write it.

00:01:24Yeah, 66 years in the making, this autobiography. Most people, most people seem to do them when they're, I suppose, at the height of their fame.

00:01:31But I've waited until I'm, I'm in the twilight, shuffling towards old days.

00:01:36Well, I tell you what, we barely scratched the surface on Thursday, so today is nice of a bit more time to drive it.

00:01:42Well, exactly. Right then, let's see what's on today's menu. So Bryn, bora da. Bora da, the Welsh contingents are in.

00:01:51You've got a lovely autumnal recipe this morning. Yes. So we're going to do a beef pie with mushrooms and onions.

00:01:58We're going to wrap that in puff pastry, or puff pastry on the top. A bone marrow inside as well.

00:02:02I'm going to bake that, salt and pepper, some chives in it. So a slow-cooked pie with pastry, and on the side, a nice portion of carrots glazed in honey.

00:02:09Oh, my God. It's like a warm hug. Yeah, it is. Yeah, it definitely is. But time of year, just great to have a pie this time.

00:02:15Yeah, really nice. And Andy, you're taking us to sunnier climbs with a Caribbean treat.

00:02:19I have one foot in the Caribbean, one foot firmly in Suffolk, really, which is where I grew up.

00:02:24I'm making a spice-poached ham hock, and I'm going to make marmite soldiers and little chilli-pickled onions and cucumbers to go on top. Delicious.

00:02:32Oh, marmite and pickles. Delicious. And I guess the best show on the side.

00:02:36Marmite, marmite. Marmite, marmite, marmite.

00:02:39I mean, yeast, sex, sex.

00:02:42And Rav, oh, my goodness, I'm looking forward to yours. It's a retro treat, isn't it?

00:02:48Yeah, I'm going to be making a Black Forest Gato, and I'm going to show you to make my fall-proof chocolate sponge.

00:02:53We're going to layer it up with some Chantilly cream, a bit more ganache, tinned cherries, and then decorate it with some chocolate shards.

00:02:59What more do we want on a Saturday morning?

00:03:00What a new. Tremendous. Well, yeah, some wine.

00:03:03I know you love a red, a nice big red.

00:03:06Yes, I do, a big red wine.

00:03:07Well, it's time for the winter warmers, and with Brin's dish, I've got a red wine.

00:03:11It's so velvety, and it makes you feel like, you know when you're on holiday, you get off the plane, and the warm air just encircles you.

00:03:18It's that beautiful feeling of comfort and cosiness. I love it.

00:03:21I know exactly what you mean, the warmth when the doors open.

00:03:25It's like that, and for Rav, I've got a non-alcoholic blackcurrant spritz, which I'm super excited about.

00:03:30Not only is it utterly scrumptious, it's a total bargain.

00:03:33There you go.

00:03:34Look forward to that.

00:03:34Looking forward to that.

00:03:35Well, yes, definitely.

00:03:36And I've also asked you all to expand my wine knowledge, because I think it's the thing, Ben, isn't it, that we all feel we want to know about it.

00:03:42You know.

00:03:42But do we know enough?

00:03:43I do love wine, but I know very little about it, and I'm always confused, particularly with the European wines, because they don't tell you what the grape is.

00:03:51They tell you where it's made, and so I cannot wait.

00:03:54I've been talking a lot about this new book that you've done, where you're going to give us this sort of a simpler but a clear view of how to enjoy our wine.

00:04:01I can't wait to read it.

00:04:02I think it's all about informality, enthusiasm, and accessibility for everybody.

00:04:07You know, your palate never lies.

00:04:08You know what you love, so I'm going to show you how to save money and taste the best.

00:04:11Excellent.

00:04:11Very good.

00:04:12Very good.

00:04:12And, of course, you know the format of this programme, Ben.

00:04:16At the end, the viewers will decide whether you're going to have your heaven or your hell to eat.

00:04:20Come on.

00:04:21It's better out of heaven.

00:04:23I'm sure.

00:04:23I do hope they'll be kind, because this week, my heaven is going to be so heavenly, because I've asked for proper fish and chips.

00:04:31Oh, nice.

00:04:31I'd love to have that to eat.

00:04:34I've got to be honest, in terms of hell, I don't, you know, I hate being negative, but I don't really like a sweet potato.

00:04:39No.

00:04:39And I don't like the way they're encroaching on proper potatoes.

00:04:42Suddenly, you know, you go to a bar and they're so proud they've got sweet potato crisps.

00:04:47No, I want proper crisps.

00:04:48I want cheese lulli and any preference.

00:04:49I think it's fair enough.

00:04:50You know, I find them a bit glutinous, I don't like the fibrous nature, and I don't really like the sweetness.

00:04:56I have to say, I'm not a friend of the sweet potatoes, so I'm really hoping I'm not forced to eat them.

00:05:01Well, I mean, you put up a good argument there, and you'll be glad to know it's not me cooking, because that really would be hellish.

00:05:07We've handed the task over to Bryn.

00:05:09So, let's start with Heaven.

00:05:11Fish and chips.

00:05:11Heaven.

00:05:12Fish and chips.

00:05:13Great.

00:05:13So, nice piece of cod.

00:05:15We're going to take the skin off.

00:05:16I don't like skin in batter.

00:05:17No.

00:05:18Take the skin off.

00:05:18No.

00:05:19Dip it in beer batter, so made with pale ale, nice and crispy, in the fryer.

00:05:23Double-cut chips.

00:05:24We're going to cut the chips into finger-sized, into water, then cool down, then deep-fry them again, and some crushed peas.

00:05:31We're going to crush some peas in the machine, butter, salt, pepper, no water, just cook in their own juices.

00:05:35It's the ultimate pea flavour to go with fish and chips.

00:05:38Oh, my goodness.

00:05:39A pint and a load of it.

00:05:40If I don't get this, I'm going to visit every single place.

00:05:42It's a million times.

00:05:44What did you vote for me?

00:05:45I'm sure you will, but just in case, how will you transform Ben's health?

00:05:49Health.

00:05:50You know, it's quite strange when you're writing a recipe for something that doesn't like something.

00:05:52So, you work twice as hard, that's it.

00:05:54So, we're going to do baked sweet potato in the skins, scoop them out, salt, pepper, butter, and some parmesan to offset the sweetness that you're talking about.

00:06:02A pound-fied piece of halibut, I know you like a bit of fish, and then we can do a mushroom sauce with cream, chicken, fish stock, a nice belvety fish, velvety, a load of herbs at the end.

00:06:12So, it should all balance against the sweetness.

00:06:14If you could just leave the sweet potato out, that sounded beautiful.

00:06:18That's not the deal, that's not the deal.

00:06:20So, two very tasty dishes there.

00:06:22So, just log on to the Saturday Kitchen website, where you can view the terms and privacy notice, and have your say on what Bryn has to cook for Ben at the end of the show.

00:06:31Good luck, Ben, on that one.

00:06:33Thank you very much.

00:06:33Right then, Bryn.

00:06:34Good luck, Ben.

00:06:35Good luck, Ben.

00:06:36Good luck, Ben.

00:06:37Good luck.

00:06:38Come on then.

00:06:39Right, we'll swap places.

00:06:40Now, for everybody at home, that is, of course, let's start cooking.

00:06:42Yep.

00:06:43Do we do it in Welsh or English?

00:06:44Well, I think we should do it in English.

00:06:46Yeah.

00:06:47I mean, the thing is, it's really odd, doesn't it?

00:06:49Because you and I have known each other for a very, very long time now.

00:06:52Very long time.

00:06:52And this is the first time that we've actually spoken English to each other.

00:06:56I know.

00:06:57We normally speak Welsh people, so it's quite strange to speak English to you.

00:07:00Yeah, but we'll give it a good go.

00:07:01Definitely, we'll try.

00:07:02Right.

00:07:03Okay.

00:07:04Tell me now then, everything we need to know about this pie.

00:07:05Okay.

00:07:06So, we use a shin of beef.

00:07:07We're going to use the bone marrow as well.

00:07:08Some mushrooms, onions, and you're going to pick some thyme for me to go on top of the

00:07:12pastry at the end.

00:07:13Lovely.

00:07:14Okay.

00:07:15So, this is all about the quality of the beef.

00:07:16So, we use the shin, because I think the shin's a beautiful pie.

00:07:18It takes about two hours to cook.

00:07:19Yeah.

00:07:20So, you've got to cook it nice and slow.

00:07:21So, the key is, great ingredients to start off with.

00:07:24And we always use our own pedigree else-backed beef in the restaurant, so this is...

00:07:28Yeah.

00:07:29Well, you were saying it's all about, really, the success of this pie really rests on the

00:07:34quality of the meat.

00:07:35Of the raw ingredients, yeah, 100%.

00:07:36And I think the key, really, is that any good beef, it's got to be hung.

00:07:40It's got to be hung on the bone, I sort of say, at a minimum of 28 days.

00:07:44So, if you've got the best pasture, all our cattle get fed on a herbal lay, so there's

00:07:49grass and herbs and everything in there, but it's the hanging process at the end that

00:07:54just brings that beef into a better flavour.

00:07:56Yeah.

00:07:57You just said there, our herd.

00:07:58Yes.

00:07:59Now, hang on, this is news.

00:08:00What do you mean?

00:08:01Well, up in North Wales, we've got a little farm, and we have a herd of our own cattle,

00:08:06Pedigree Welsh-backed beef.

00:08:07So, for the new restaurants, all the beef that we have there comes from our own land.

00:08:11Because I knew you were growing all your own veg, you've got a really big veg garden

00:08:14there, haven't you?

00:08:15Yeah.

00:08:16Well, the beef really get the best of both worlds.

00:08:17They get the leftover veg, they get the best pasture, and then we leave all the veg to

00:08:25flower at the end of the season, and all the bees take all the flowers and the pollen from

00:08:29there.

00:08:30So, we keep everything in the same vicinity, and as a chef, able to have everything on

00:08:36your own farm.

00:08:37Yeah.

00:08:38It's really priceless, really, really priceless.

00:08:39And this dish has been really popular.

00:08:42You've just opened a brand new restaurant, which has been a long time in the making, hasn't

00:08:47it?

00:08:48Four years in the making, but it's my first approach and first start talking about it.

00:08:52So, we've just opened in Theatre Clewydon Mall, which is a brilliant theatre up in North

00:08:57Wales.

00:08:58Overlooking Mall of Armour, the Clwydon Range.

00:09:00So, I'm lucky to have one restaurant looking over the sea.

00:09:03Yeah.

00:09:04That's all fish.

00:09:05This one looks over all the mountains, so all the fruits and veg and the meat comes

00:09:08from where you're looking at.

00:09:09It's just perfect.

00:09:10Oh, beautiful.

00:09:11It's really good, yeah.

00:09:12And we should say as well that the theatre is one of only three, isn't it, in Britain now,

00:09:16they still make their own sets.

00:09:17Yeah.

00:09:18They have so many productions come through.

00:09:19Yeah.

00:09:20It's just proper workmanship and skills there.

00:09:22It's really, really good.

00:09:23Yeah.

00:09:24Lovely.

00:09:25Really good.

00:09:26Okay.

00:09:27So, this is one of the most popular dishes in the few days that you've been over.

00:09:30Definitely, yes.

00:09:31We did two weeks of soft opening, so friends and family came in there.

00:09:34And then this is, so we've really been open about two weeks, but only to the public last

00:09:39week.

00:09:40And when you open a new restaurant, you never know what's going to be the top sellers.

00:09:44You have no idea.

00:09:45And straight away, we have realised this is the top seller straight away.

00:09:49And having people suggested as well that they come in and they buy it frozen and take

00:09:52it away.

00:09:53Yeah, definitely, yeah.

00:09:54How are you feeling about that?

00:09:55Well, we can't cope at the moment.

00:09:56We're just about to get on a table.

00:09:58So, it's about, maybe the couple of weeks time we'll start selling it raw, but at the

00:10:02moment it's all in the restaurant.

00:10:03Yeah.

00:10:04It's an extra little thing, isn't it?

00:10:05How much has, um, farming your own produce and using your own veg, how much has that changed

00:10:10the weight?

00:10:11I think it's a, you know, massively changed the way you approach it.

00:10:15You walk around the garden and then you start seeing what's in season and then you start

00:10:19writing a menu.

00:10:20And weirdly, normally as a chef, you start with the protein and meat, the fish.

00:10:24Now I start with the vegetables.

00:10:25Right.

00:10:26So, what's in season and then I go, so it's turned on his head really.

00:10:30And we're eating this with some carrots.

00:10:33Yep.

00:10:34Um, in honey.

00:10:35Is it a good time, Ben, do you remember what you told me?

00:10:39About carrots?

00:10:40Can we share that you don't like sweet veggies?

00:10:42Well, I think from Bryn, the way he talks about food I think I'm even going to enjoy

00:10:46as hell.

00:10:47Look, I don't mind a bit of, on the whole, I like my veggies quite plain because I sort of

00:10:52want to feel I'm getting all the health possible, you know.

00:10:54Yeah.

00:10:55I like to eat chocolate, I like to eat cake, you know.

00:10:57So, if I'm having my veggies, let's just keep it healthy.

00:11:00Yeah, yeah.

00:11:01So, I tend to just blanch them al dente.

00:11:02If I'm going to have, make a Sunday roast, make my carrots, I just al dente, chop them

00:11:06up in the batons, just boil them very quickly.

00:11:08But look, a little bit of glazed honey.

00:11:10I presume you've nurtured your own bees and literally...

00:11:13We do have our own bees as well.

00:11:14Oh my goodness.

00:11:15I was joking.

00:11:16He's calling it on, he's living the good life.

00:11:18All the good life, yeah.

00:11:19And you put some stock and wine in there and it's hot already, right?

00:11:22Yes, we brown off the meat, add the onions, add the mushrooms, red wine, reduce, then

00:11:27I'm going to pour in beef stock, so again, using the entire animal, using all the bones

00:11:31up, and we bring that to the boil now.

00:11:33And normally when you make a pie, people add flour to it, but we do a brown flour.

00:11:38So normally you would roll your raw meat in flour, and then you would seal it in the

00:11:43frying pan, but you burn the flour.

00:11:44Aha.

00:11:45And you get lumps of white flour.

00:11:46So what we do here is, it's already been cooked out in a frying pan, so we call it brown

00:11:50flour, and we just literally strain it in.

00:11:52And we have more control of the thickness of the pie mix at the end.

00:11:58That's the key to it, and you don't have that floury taste at the end.

00:12:00No, I mean it's a good tip, but is this a Bryn Williams, you know, revelation?

00:12:04No, I would say this is when I worked for the great Michel Roux and Albert Roux, the

00:12:08Gavroche, which is now sadly closed out.

00:12:10Well, if anybody knows, they know.

00:12:11This is one of the tips that we use there.

00:12:13Yeah.

00:12:14This is you thickening the great, the innards, it's not the pastry you're making, no?

00:12:18No, no, no, no, no.

00:12:19Yeah.

00:12:20I'm just wondering, because you were saying the pie mix, but you mean the inner bit.

00:12:23Inner bit, yeah.

00:12:24So this is the mix.

00:12:25The gravy.

00:12:26Well, two, three hours to cook, then we let it cool down, and once it's cold, you have

00:12:31this beautiful mix of...

00:12:33It smells like a cosy Sunday afternoon, doesn't it?

00:12:39In October.

00:12:40That's what it smells like.

00:12:41Yes.

00:12:42You can smell a bit of the wine, it's lovely.

00:12:44It's food that you want to eat, I think.

00:12:45I think as I get older, especially as a restaurateur, you want to be able to eat the things that

00:12:49you want to...

00:12:50You want to cook what you enjoy eating, I think that's the key.

00:12:53So that is the mix.

00:12:54Even that, a spoon in there.

00:12:56Yeah.

00:12:57And it's cold.

00:12:58And that's the key now.

00:12:59So once it comes to the boil, you cook for a couple of hours until it's nice and soft,

00:13:02and it's got to be cold now, so when you add the puff pastry on it, if it's warm, the

00:13:06butter will start seeping out of the pastry, so it has to be cold.

00:13:09So basically, the day before is always better as well, because any sort of slow cooking

00:13:13dishes, always better the next day.

00:13:15You know, you've just got to make sure we...

00:13:17Well, the flavours have infused then, haven't they?

00:13:19Good word, Alex, Diane.

00:13:20Oh, Diane.

00:13:21I don't know what infused isn't Welsh, actually, I couldn't tell you.

00:13:24But this is controversial, and you've had a little bit of kickback, haven't you?

00:13:28Because people are like, Bryn, this is delicious, but it's not a pie.

00:13:31No, some people want pastry all the way around, and I get that, and I think, while we're chatting,

00:13:36you can split two egg yolks for me, please, Alex.

00:13:38Do you know what?

00:13:39I would love to help with this.

00:13:40I'm cracking eggs, no problem.

00:13:42But I'm not sure, I'm confident of splitting.

00:13:45Anybody?

00:13:46Shall I show you?

00:13:47Well, Ollie's like, of course.

00:13:48Well, yes.

00:13:49I'll show you one, then.

00:13:50Go on.

00:13:51One hand.

00:13:52Give us a trick.

00:13:53So the key is, get the shell in half, and then you can put the yolk from one to the other.

00:13:57Oh, yeah, like that?

00:13:58Yeah.

00:13:59Without the shell, then?

00:14:00Without the shell.

00:14:01Yeah.

00:14:02And then once you're done...

00:14:03In it goes, yeah, I can do that.

00:14:04Okay, fine, no problem.

00:14:05The carrot sprints.

00:14:06Yes.

00:14:07So we've got beautiful carrots, so the Chardonnay carrots, and I get what Ben's saying about

00:14:12the honey with the carrots.

00:14:14I think sometimes, when you have too much sweetness, again, like the sweet potato, but

00:14:20we're going to caramelise the...

00:14:21Yeah, there, Alex.

00:14:22Yeah.

00:14:23There's a bit, but we'll just put that under there.

00:14:26Don't worry about it.

00:14:28But it's yellow in there.

00:14:30Yellow in there.

00:14:31So we're going to put puff pastry on top.

00:14:32Yeah.

00:14:33So imagine the puff pastry on top, we're running over a bit of time, put the bone around

00:14:38the middle, wrap the puff pastry in the oven.

00:14:40Lovely.

00:14:41So that would be in the oven for about 40 minutes to cook the pastry, really.

00:14:44Okay.

00:14:45And then while we're cooking, carrots are cooked, we drain the water off, and the key is now

00:14:52make sure that we caramelise the honey so we have bitterness with the sweetness.

00:14:57Very nice.

00:14:58Oh, that's best.

00:14:59You don't add more sweetness to the pan, you add a bit of bitterness there.

00:15:01Okay.

00:15:02All right.

00:15:03Interesting.

00:15:04In with the carrots.

00:15:05Well, if you want to make Bryn's comforting pie at home, and I know I do, you can find

00:15:09his recipe at bbc.co.uk slash Saturday Kitchen, or you can scan the QR code below and it'll

00:15:15take you straight to the dish.

00:15:17Nice and easy for you there.

00:15:18How's it going Bryn?

00:15:19Oh, the carrots are in.

00:15:20Carrots are in.

00:15:21Is it a pie?

00:15:22If it's only got the top, it's debatable.

00:15:25Definitely debatable.

00:15:26I think it's, I like the whole surround.

00:15:29I'll tell you why, because when you've got the surround bit, you've got the sort of soggy,

00:15:32I love a crispy pastry on top.

00:15:34But I do love a kind of gravy-rich soggy base, you know.

00:15:37Yeah.

00:15:38Chewy, yeah.

00:15:39Look, I mean, the lid will be exquisite, but it's not a pie.

00:15:43Look at all bubbing away.

00:15:44I think it's about what, so that's puff pastry.

00:15:47Puff pastry on top and nothing underneath.

00:15:49Yeah.

00:15:50It's acceptable.

00:15:51Short crust pastry all the way round, suet pastry all the way round.

00:15:54And I think that's the case.

00:15:55There you are, Andy Oliver.

00:15:56Loving the marabone.

00:15:57It's like a chimney set.

00:15:58Yeah, no.

00:15:59And the tastiest stuff.

00:16:00So we caramelise the honey, a bit of salt, a bit of butter, and that's it.

00:16:04We're not actually burning the sugar at all.

00:16:06We just want to get the sugar, or the honey, to go from sweetness to bitterness.

00:16:10That's all we need to go against the carrots.

00:16:12And that is it.

00:16:13That's it, done.

00:16:14So it's very, very simple.

00:16:15And this time of year, you could have greens with it.

00:16:17You can have anything with it, but I just love a bit of texture to go with it at the moment.

00:16:21And I love the bone marrow in the middle.

00:16:22Yeah, that's great.

00:16:23It's just, you know, you're using all the bits then, aren't you, and all the flavours.

00:16:26Yeah.

00:16:27I think the important thing with beef at the moment, you've got to use the entire animal.

00:16:30Otherwise, people are not quite happy with, you know, the carbon footprints.

00:16:32But, you know, Welsh, leave that one there.

00:16:34Don't worry about Alex.

00:16:35Don't worry about it.

00:16:36Right.

00:16:37And I think Welsh farmers are doing a great job, and we support everything that they do.

00:16:40Nice bit of salt.

00:16:41Okay.

00:16:42That's it.

00:16:43So, Bryn, what have we got here?

00:16:44Beef, onion and mushroom pie with glazed carrots.

00:16:47Yum.

00:16:48Oh, yeah.

00:16:53I'll take the pie.

00:16:54You take the piece de resistance, and I'll take the carrots over.

00:16:57Lovely.

00:16:58Go on Bryn, after you.

00:16:59Oh, look at this.

00:17:00Oh, it does.

00:17:01There you are.

00:17:02It really does.

00:17:03Yes, Bryn.

00:17:04Wow.

00:17:05Pie for the family.

00:17:06There you go.

00:17:07It's like desperate, Dan.

00:17:08It's like...

00:17:09Rav, will you do the honors?

00:17:10I'll bring it closer.

00:17:11Look, it's a little bit too far.

00:17:12Oh, my God.

00:17:13I do love a pie.

00:17:14Thank you so much.

00:17:15I only do short-crust pastry myself, but I love all pastries.

00:17:18Me too.

00:17:19Oh, God.

00:17:20Right.

00:17:21Oli, tell me about the electric blanket of the wine world.

00:17:23Warmer.

00:17:24Is that over here now?

00:17:25It is the warmer.

00:17:26Yeah, so this is a wine from the Rhone Valley in France.

00:17:28What you need with a dish like this is something hearty, something rich, velvety, a bit spicy.

00:17:33This is called Specially Selected Caran.

00:17:37Caran is the name of the village, and it's $9.99 an album.

00:17:40Now, if you have heard of a, you know, wine like Chateauneuf-du-Pape, this is very similar,

00:17:45but from a village that is less well-known, and it costs a lot less.

00:17:49Yeah.

00:17:50And I think it is gorgeous with pie.

00:17:51It's full of deep fruit.

00:17:53It's wonderfully velvety.

00:17:55But at this time of the year as well, it really is just so warming.

00:17:59Proper red wine.

00:18:00Well, I think your word, how you described it, is absolutely on the button.

00:18:04Isn't it?

00:18:05It's so sort of warming, cosy, the spices to it.

00:18:07Yeah, beautiful.

00:18:08Yeah.

00:18:09Have you said that you didn't like wines that are too spicy?

00:18:11No.

00:18:12It's not, is it?

00:18:13It's more of a blend, is it?

00:18:14It's a blend, exactly right.

00:18:15So, at Caran in the village, the blend of grapes is Syrah, Movedra, Carignan, and Grenache.

00:18:20And those grapes are all pretty spicier, but the way they've made the wine, they've tamed

00:18:25that spice out a bit.

00:18:26It's just a lovely autumnal wine.

00:18:27It's balanced, very well balanced.

00:18:29Soothe the balance.

00:18:30Yeah, exactly.

00:18:31Okay, pie.

00:18:32What are we thinking?

00:18:33Love it.

00:18:34Ben, go on.

00:18:35It's amazing.

00:18:36I do love a beef pie, and this is absolutely exquisite.

00:18:39And you know, there's such a, there's fat in there, you know, juicy meat.

00:18:44And that bone marrow just melts in there.

00:18:45It falls off the bone.

00:18:46Honestly.

00:18:47Oh, good for you, bone marrow.

00:18:48So good for you.

00:18:49Really?

00:18:50Yeah, very good for you.

00:18:51The way the meat is cooked is beautiful.

00:18:52There's still a bit of kind of robust tension in it, and the marriage with the wine.

00:18:56I think the shin is a really good cup.

00:18:57Yeah.

00:18:58It doesn't break apart in the pine, which is sort of saison.

00:18:59Delicious.

00:19:00And that gravy, that, you know, the way you did it, smooth as silk, and...

00:19:04God, I love a gravy.

00:19:05Yeah.

00:19:06I love a gravy.

00:19:07Remember to eat your carrots.

00:19:08Oh, no, I've got a tray.

00:19:09Yeah, I'll have a carrot.

00:19:10I'm sure they look lovely.

00:19:11The beef is beautiful.

00:19:12If you don't like carrots, what's going on there?

00:19:14Well, don't forget.

00:19:15What's going on with the...

00:19:16You're in charge.

00:19:17Chantony carrots.

00:19:18Chantony carrots.

00:19:19Don't forget you're in charge of what brain cooks for Ben at the end of the show.

00:19:22But would you prefer to make Ben's idea of food heaven, be your battered fish, chips,

00:19:26and crushed peas, or his idea of food hell?

00:19:29Pan-fried halibut with sweet potato mash and a creamy volute.

00:19:32Both sound very lovely to me.

00:19:33Delicious.

00:19:34Log on to the Saturday Kitchen website now and have your say.

00:19:37Right then, let's catch up with Rick Stein.

00:19:39He's in Vietnam, making a scenic cruise along the Mekong River.

00:19:42Cheers.

00:19:43I'm on the mighty Mekong River in Vietnam, and almost instantly, crossing the border from

00:19:56Cambodia, I can sense a difference between the two countries.

00:20:00Vietnam is more populated.

00:20:02The river banks are crowded with houses.

00:20:05But just over 30 years ago, this was probably one of the most dangerous places to be, reminiscent

00:20:11of that film Apocalypse Now.

00:20:13But today, it's full of life.

00:20:15People fishing, bathing, and farming.

00:20:17Because the Mekong is not just a highway.

00:20:19It's the source of everyone's livelihood.

00:20:22We've just turned off the main Mekong River into this canal, and then we're going to join

00:20:26a smaller river called the Basak, which is the name of the boat as well.

00:20:31But it's so densely populated now, and this is really interesting.

00:20:35All those little huts there, or most of them, have actually got fish pens under it.

00:20:40Seems to be some sort of row going on over there.

00:20:43I know, they're shouting at me.

00:20:45Hello!

00:20:50Seems it might have been Mekong whiskey, maybe?

00:20:57In just a few hours, I've lost count of the number of fish farms, these floating shacks

00:21:02that line the Mekong's banks.

00:21:04I was interested to have a look inside one, so Ang, my guide, took me to a friend of hers

00:21:09to have a look.

00:21:11What sort of fish are we going to see today?

00:21:14In this firm, we can find a tilapia.

00:21:18Tilapia?

00:21:19Yes.

00:21:20In supermarkets in England, there's fillets of Vietnamese fish.

00:21:25They call it Vietnamese cobbler fish.

00:21:28Do you know what that means?

00:21:30I'm not sure.

00:21:32I'm blown if I know what it means.

00:21:34Never heard of a cobbler fish?

00:21:36What you've got to remember is that these are not just farms, they're people's homes too.

00:21:46A bit like the farms in the Alps, really, where the cattle live downstairs and the family live above.

00:21:51Everyone seems to have a couple of dogs.

00:21:54I imagine there's quite a bit of fish rustling going on.

00:21:58What would you call them?

00:21:59This fish we call cá chim.

00:22:00Cá chim.

00:22:01Cá chim.

00:22:02Cá chim.

00:22:03Cá chim.

00:22:04Yes, cá chim.

00:22:05It means fish of birds.

00:22:06Fish of?

00:22:07Bird.

00:22:08Like a bird.

00:22:09Bird.

00:22:10Bird fish.

00:22:11How big does that grow to?

00:22:13Cá chim.

00:22:14Cá chim.

00:22:15Cá chim.

00:22:16Yes.

00:22:17Cá chim.

00:22:18It means fish of birds.

00:22:19Fish of?

00:22:20Bird.

00:22:21Like a bird.

00:22:22Bird.

00:22:23Bird fish.

00:22:24How big does that grow to?

00:22:25How big does that grow to?

00:22:26About 600 grams.

00:22:29About 600 grams.

00:22:31600 grams.

00:22:32Yes.

00:22:33That's a really nice fish.

00:22:35Yes.

00:22:36Smells good.

00:22:38So how would you cook this?

00:22:40Here we like very much this fish cooked with tomato sauce.

00:22:45Tomato?

00:22:46Yes.

00:22:47And sometimes we fry, just fry with some lemongrass and chili.

00:22:51Uh-huh.

00:22:52Yes.

00:22:53What, deep fry or just in a shallow pan?

00:22:55Deep fry.

00:22:57Yeah, yeah.

00:22:58And served with fish sauce.

00:22:59Oh, yeah, I like that way.

00:23:01So the skin's a bit crisp.

00:23:02Yes.

00:23:03Yeah.

00:23:04I like the way they cook fish out here.

00:23:06They sort of hard fry it.

00:23:08This is a great sauce made with garlic, shallots, diced chili, finely chopped lemongrass.

00:23:15And I'm using tinned tomatoes, which is what Ang told me to use.

00:23:19After all, when in Vietnam, do as the Vietnamese.

00:23:23And now plenty of fish sauce, the sauce that glues everything together in Southeast Asia.

00:23:30And also, funnily enough, when we were filming a fish sauce factory in Cambodia, I actually tasted the fish sauce that came out of the barrel, the fermenting barrel.

00:23:42And all the crew said, oh, don't touch that, don't touch that.

00:23:45And it was the clearest, purest, sweetest taste I've ever had.

00:23:50So there we go.

00:23:51Now, some palm sugar.

00:23:53You can use brown sugar for this, light brown sugar, but I love the taste of palm sugar.

00:23:58Of course, it's more authentic.

00:24:00So there we are, palm sugar.

00:24:02And now some lime leaves.

00:24:05Thinly shredded.

00:24:06Like that.

00:24:09Easiest sauce in the world to make.

00:24:12Some lime juice.

00:24:13Don't bother with getting a squeezer there.

00:24:16You're lying in your thumbs.

00:24:18And now some, um, some slaked cornflour.

00:24:22That's cornflour.

00:24:23Slaked with a bit of water, just to thicken it up a little bit.

00:24:27And just add that.

00:24:30Just let that cook out.

00:24:33Finally, and most importantly, a little taste.

00:24:41Honestly, I just, it just always beguiles me, I suppose,

00:24:47how easy it is to make things taste nice in the Far East.

00:24:51Simply because a mixture of sugar, lime, fish sauce, all those things together.

00:24:57And chilli, of course, just creates this absolutely Moorish taste.

00:25:03Good.

00:25:04That's done.

00:25:05Let's rock on and do the fish.

00:25:07Strangely, I couldn't get bird fish in Padstone, so I'm using bass.

00:25:11As you can see, the tail's still sticking out a bit.

00:25:14I'm using a wok because that's what they use over there.

00:25:17You might be better off with a very large frying pan.

00:25:20I don't have one quite as large as this,

00:25:22so I quite like cooking in a wok because it looks right.

00:25:26But just be so careful with it.

00:25:28I mean, you know, an open pan like that and the gas flame

00:25:32and lots of hot oil, dangerous stuff.

00:25:35So, on the whole, if you're cooking on a four-ring burner or a five or a six, keep it at the back.

00:25:43I'm crazy for a gizmo.

00:25:44Trouble is, I keep losing them.

00:25:46Not hot enough yet.

00:25:47It needs to be about 60 degrees centigrade.

00:25:50Actually, for a fish this size, if you fry it until the skin is crispy,

00:25:55it's going to be about right in the centre.

00:25:57Now, you simply nap it with this zingy tomato sauce.

00:26:01All you need is some steamed rice and an ice-cold beer.

00:26:05I quite like serving a whole fish like this with everyone helping themselves.

00:26:09And, you know, I really like eating fish with chopsticks.

00:26:13It makes you look for every morsel.

00:26:20Oh, I love Rick. Not good with chopsticks, though, me.

00:26:24I need to practise.

00:26:26Now, what we've done this morning, right,

00:26:28is recruit different chefs for different parts of the show.

00:26:31And, Andy, we've got you here because, of course, you and Ben have a connection

00:26:35that goes back years and years.

00:26:37A bit of 40-odd years, maybe 45 years.

00:26:39Oh, 44 years.

00:26:4044 years.

00:26:41Making my back hurt.

00:26:42So, you were in a group called Rip, Rig and Panic.

00:26:45Well done!

00:26:49And the band played on the young ones in the kitchen, didn't you?

00:26:52We were the band in the kitchen and the party.

00:26:54And the party episode.

00:26:55My goodness.

00:26:56Well, guess what, everybody?

00:26:58Of course, we have a clue.

00:26:59Oh, goodness.

00:27:00Pig smashed the hi-fi and we've got no music.

00:27:03No music, my braces!

00:27:05What about Rip, Rig and Panic?

00:27:07I can't cry.

00:27:09I can't cry.

00:27:10I'm think of aelin'

00:27:11storadadadadadadadadadadadadadadad head but that ain't

00:27:14talkin' bout Amma hearthob.

00:27:15The more taraf Angeles oppression played by the

00:27:17chin in the soradadadadadadadadadadadadadzaalmach

00:27:22I'm like 18 or something. How old were you?

00:27:33I was 21.

00:27:35It was a while ago.

00:27:36The funny thing is, still on brand, because you're talking about heaven and hell.

00:27:40Kitchen, heaven, hell, still cooking.

00:27:42There you are.

00:27:43Okay, so kitchen-wise, you're going to make your beautiful recipe.

00:27:46I'm going to make a spiced poached ham hop, because it's a really great, cheap cut.

00:27:51It really is a cheap cut steel brin.

00:27:53And it's a beautiful way to use ham.

00:27:56We're going to make Marmite soldiers and a little mescal gazpacho, a green gazpacho shot.

00:28:01So East Extract is the star here, isn't it?

00:28:04Yes, the soldiers are really the star.

00:28:07They're sort of up in the ham hock.

00:28:09Tell me what you need to do.

00:28:12Could you roughly chop these things for me?

00:28:14That would be really lovely.

00:28:15Here's your egg technique.

00:28:17Oh, Ben, let's not bring that.

00:28:19Let's not bring that up now, is it?

00:28:23That's rough chopping.

00:28:24Rough chopping, that's great.

00:28:25That's what you said.

00:28:26I love it.

00:28:27We'll go in the food mix for that.

00:28:28Do you want the ends or not?

00:28:29Ends are fine.

00:28:30Ends are fine.

00:28:31It's all going to get blitzed up.

00:28:32Brilliant.

00:28:33So, Ben, oh my goodness, your book.

00:28:34Congratulations.

00:28:36And you must read it.

00:28:37I will.

00:28:38And you've waited until the time was right, really, haven't you?

00:28:41I've waited until I've lived the majority of my life.

00:28:44I'd like it that I'll live to 1,000, but I don't think so.

00:28:46I know it's 66.

00:28:47I wrote it last year, so it was kind of the old official retirement age.

00:28:51And it just felt a good time to reflect on, you know, a generally very happy and very fulfilled life.

00:28:57There's some less happy bits in it, but on the whole, you know, it's certainly written with love.

00:29:02And I don't know why, I think perhaps my mum dying the year before, like that left, you know, suddenly you're the generation, the next one, and frankly, you know, the next one to die.

00:29:14Being an orphan, isn't it?

00:29:15Yeah, I was orphaned at 65.

00:29:17I had almost written it.

00:29:19I sat down and write a biography about 12 years ago after Rick died.

00:29:24My dear friend, so beautiful to see him on the young ones there all those years ago.

00:29:27So young and full of life.

00:29:28And, of course, we lost him far too early.

00:29:30Yeah.

00:29:30And it made me very reflective then, and I started writing it, but I realised I was kind of in an angry and sad mood, and that's very not like me at all.

00:29:37No.

00:29:38So I didn't write it then, but now I've written it, and it's been a very joyful experience, and people soon will be enjoying it.

00:29:44And that joy really does come through in the pages, especially right at the beginning.

00:29:48I mean, how you remember, I don't know, but you go back to being sort of 17, 18, meeting Rick Mayle for the first time at a university.

00:29:56Absolutely, yeah.

00:29:56And what was that moment like?

00:29:58Well, do you know, in the book I talk about, it was a bit like Love at First Sight.

00:30:02I mean, of all the very extraordinary talented people I've had the privilege of working with and becoming friends with over so many decades,

00:30:11I think the one whose immediate charisma, his star quality was most instantly apparent was Rick.

00:30:18And I was, I went to university, I was 18, Rick was just near, just 20, and he was 13 months older than me.

00:30:24And he was a third year, and they put on a little entertainment for us first years.

00:30:27And he walked on, and just, there was a natural, I mean, he was just a scummy student in a big jacket with a, you know.

00:30:35He was so handsome, you say.

00:30:36Oh, very good.

00:30:37He was so handsome.

00:30:39Rick and Ade were both very, because Ade Edmondson was also at university in the same year as Rick.

00:30:45So the Young Ones team kind of formed at Manchester University.

00:30:48And, yeah, Rick came on first, and he just said, he just said, hi, I'm Rick Mayle.

00:30:53And he said, he was like this student, he was, you know, like we're all poor, streaming breath in the cold,

00:30:57and yet he told it like he was saying, hi, I'm Brad Pitt, you know, that confidence.

00:31:02I mean, I have to say, something of Rick's extraordinary comic confidence, sometimes I think, you know,

00:31:07he wasn't always the best judge of his own talent, and I feel very proud I was able to help to a certain extent

00:31:13to bring out the best in Rick.

00:31:15And when he was the best, it was the best of all.

00:31:18I mean, if you think of his Flash Heart in Blackadder, I mean, that, in a way, if you think of Blackadder and Flash Heart,

00:31:24that's kind of how Rick was when I met him at university.

00:31:26That huge a personality, it's very beautiful.

00:31:29There's a quote in the book, isn't there, Ben, about how he felt about you and about how you felt about him,

00:31:33which I think really sums it up.

00:31:34Well, yeah, I mean, look, it's a serious book.

00:31:37There's lots of laughs in it, lots of great anecdotes, I hope, I think, but it is quite serious.

00:31:41And I do unpack, as young people say, my relationship with Rick, which wasn't entirely happy.

00:31:47I mean, Rick's drinking came to be a factor in his life, and I can say that because I've spoken to the lovely Barbara,

00:31:53his wife, who I know, has said, that's fine, it was part of all our lives.

00:31:57But, yeah, Rick needed words.

00:31:59He could write a bit, but he needed writers, and not everybody could do for Rick what he needed.

00:32:05And at a time I felt almost pressured, it was difficult for me.

00:32:09And I say that, you know, the thing about me and Rick, there was a sort of love,

00:32:12and we felt the same way about each other.

00:32:15I felt he was one of the greatest comic performers ever, a great comic genius, and I could really serve him.

00:32:23And he felt exactly the same way about me.

00:32:25He thought he was one of the greatest performers, and I could really serve him.

00:32:30And that was kind of our relationship, and it was a wonderful...

00:32:33Our friendship lasted all our lives, but our professional relationship actually fractured in the young ones,

00:32:38and we never really did much after that, and it was a source of huge regret to us both.

00:32:43But, and of course, then he died, and there wasn't a chance to do it.

00:32:46Yeah, it's a serious... There's a lot about my relationship.

00:32:49Yeah, it's beautifully, though. I mean, you know, when you read about that friendship,

00:32:53it's something we can all empathise with, isn't it?

00:32:54A friendship going in and out of love. It's really beautifully done.

00:32:58Talking of love, we're just going to talk about the yeast extract in the saucepan over here.

00:33:02My yeast is?

00:33:02Yes.

00:33:03They're soldiers.

00:33:04So they're full soldiers, so you melt the yeast extract into the butter...

00:33:08Oh, my God.

00:33:09...and roll them up so they get properly soaked.

00:33:11Like day-old sourdough is the best, because it holds its shape.

00:33:14Right.

00:33:15And then you really saturate them.

00:33:17Look at that.

00:33:18Well, I was just going to say earlier, Ben, I thought Andy was going to cut some toast...

00:33:22And butter.

00:33:22...and put some...

00:33:23Yeah, yeah.

00:33:24Just put some butter yeast extract on it, but no.

00:33:26No, let's...

00:33:27No, no.

00:33:27Hosh marmite soldiers.

00:33:28You're going to do it. Get involved, I think.

00:33:29Absolutely.

00:33:30So these go in the oven or in the grill?

00:33:31They're just going to go in the grill, just so that they get a little bit of texture on the top, really.

00:33:36Very nice. Andy, I've done the chopping here.

00:33:39Oh, lovely. That's going to go into here.

00:33:41Right, all right. Come on.

00:33:42Bring all that over here, do you?

00:33:43Okay.

00:33:44There you are.

00:33:44And I'll get on this.

00:33:45And, Ben, the thing is, you know, you honestly...

00:33:48It's quite unbelievable when you're talking, because you've got so many...

00:33:54It's like, you know, people drop names.

00:33:56But you actually know these people.

00:33:58Thank you, darling.

00:33:58Sir Stephen Fry.

00:34:00Oh, yes. I say...

00:34:00There's a whole chapter.

00:34:02He pops up continually throughout it.

00:34:04I've known him...

00:34:04I met him when I was 21 and he was 22.

00:34:07But did you save his life?

00:34:08I did. There's a good chapter there.

00:34:10Honestly, I literally saved Stephen Fry's life.

00:34:12And where would everybody's fantasy dinner parties be?

00:34:16Where would the celebrity treaters be without him?

00:34:20Exactly, without dear Stephen.

00:34:21There's a lot of...

00:34:22I think the thing I'm proudest about in my life, because anyone who's in the public eye,

00:34:28you always get told, what are you most proud of?

00:34:30And I think it's the friendships that I've made and sustained.

00:34:33Everyone I've worked with, the Blackadder team, the Young Ones team, right up to the Upstart

00:34:37Pro team, Ken Branagh on various...

00:34:41You know, I've made a lot of wonderful friends, and I've written some good stories about them.

00:34:45But that's testament to you as well.

00:34:46Yeah, and we're all still friends, and most of them have given me a nice quote for the

00:34:50book, so that's pretty lovely if you want to read those.

00:34:52I mean, look, there's some grit in the pearl.

00:34:54Oh, there is?

00:34:55I won't go as far as to say enemies, but I haven't always been, you know, it hasn't

00:35:00always been plain sailing.

00:35:01Some people have been mean about me, and maybe I deserve it.

00:35:04I don't know, but I've talked about that, and how painful sometimes it can be, and

00:35:09yeah, but I think friendship is the overriding theme of the book.

00:35:14I think so.

00:35:15Yeah.

00:35:15And the lovely thing is, you've done, obviously, some interviews.

00:35:18Some of your friends who appear in the book have interviewed you.

00:35:20Ollie went last night to see you with David Mitchell.

00:35:23David Mitchell interviewed me about the book.

00:35:25It was astonishing.

00:35:25I mean, sometimes, you know, autobiographies, they're a bit of a lap of honour.

00:35:28This is so much more than that.

00:35:30This is a lap of insight.

00:35:32It's just the most inspirational, packed full of tales where you're literally just

00:35:37eking out every last opportunity from the moment.

00:35:40And you said something last night that inspired me.

00:35:42You said, it should always be about nourishing your soul.

00:35:46And I think that links right back to hospitality, because if you do things sincerely and with

00:35:49love, as you've clearly done by writing this beautifully crafted book, then it actually

00:35:54connects.

00:35:54We were talking about what to speak to young people about how best to approach writing.

00:35:59And above, you have to be true to yourself.

00:36:01You have to express yourself.

00:36:02Put all your love, all your time into it.

00:36:05Oh, my God.

00:36:05I can't wait.

00:36:06I can't wait.

00:36:07And the same goes for cooking.

00:36:09They say the secret ingredient of Yorkshire puddings is love.

00:36:12You know, if you want them to rise, you've got to love them.

00:36:14I do.

00:36:15Okay.

00:36:16You have to love what you do, because I think things get hard anyway.

00:36:20And if you don't love it, then you lose your heart halfway through.

00:36:22That's exactly what we were talking about last night.

00:36:25So just recap on this recipe.

00:36:27Girl, my goodness, this looks like a taste of it.

00:36:29So, that's very hot.

00:36:31So if you don't mind me, that would be really great.

00:36:32So this is the ham hop that's been poached with the spices and some lovely herbs.

00:36:37And then I put some of the stock back through it with a little bit of cream.

00:36:41We're going to pile that up.

00:36:42Oh, my God.

00:36:43On top of the soldiers.

00:36:46Wow.

00:36:46Like that.

00:36:47That's a lot of meat.

00:36:48Yes.

00:36:49Well.

00:36:49And then, oh, I've got a lovely pickle I made here, like a little chilli onion.

00:36:53Oh, cut them up and grease.

00:36:54Yeah, cut through it for you, won't it?

00:36:56Yes, because you need something sharp to kind of counteract that.

00:36:59Now, you've all got the shot of gazpacho over there.

00:37:02Is it alcoholic, is this?

00:37:04It's got mezcal in it, yes, it is.

00:37:06Shall we have a go of that?

00:37:07All right.

00:37:08Knock it back out.

00:37:08Right in one.

00:37:09Oh, there you go, there you go, there you go.

00:37:12There we go.

00:37:13There's a full shot.

00:37:14I'm not going to knock it back in one.

00:37:15I've got a long day today.

00:37:17Well, have a little sip.

00:37:18See what you think.

00:37:19It looks really fresh.

00:37:20The colour is incredible.

00:37:22Yeah.

00:37:23Quite perfect, isn't it?

00:37:24Really like that.

00:37:25It's a drink of sheer vitality.

00:37:26Yes.

00:37:27Oh, I can't do that.

00:37:27That'll wake you up.

00:37:30Well, what would you like Ben to eat at the end of the show?

00:37:33Now then, Bryn, how are we going to translate sort of Ben's idea of heaven, the fish and

00:37:39chips?

00:37:39What are you going to do to them?

00:37:40They're just complete classic dish, so fish and chips in batter, crispy chips and crushed

00:37:45peas.

00:37:45I just think we're not going to mess about with it.

00:37:47Good card, good potato, just cook it with a lot of love like we've just been chatting

00:37:50and that's it.

00:37:51It's the simplicity of it that makes it a beautiful classic.

00:37:54It's not, as a chef, trying to put a spin on things, just beautiful ingredients.

00:37:57Okay.

00:37:58And then if the viewers, for some unknown reason, Ben, give you hell, what will we do

00:38:03with that?

00:38:04Well, it's that sweet potato thing you're talking about, too sweet, the fibrous.

00:38:06You're going to bake it, scoop it out, put grated pans on it to balance the sweetness,

00:38:11the saltiness will balance it out.

00:38:12Nice piece of halibut pan fried and a mushroom sauce with white wine, fish stock and cream

00:38:17and Lord of Herbs at the end.

00:38:19It sounds all right.

00:38:21Frankly, I'm already in heaven.

00:38:23I'm handy.

00:38:24Go for fish and chips.

00:38:24Oh my God.

00:38:25Fish and chips is great.

00:38:26Yeah, well, I hope I'll get the fish and chips, but meanwhile, my fingers in the air.

00:38:29It's your new heaven.

00:38:30Oh my God.

00:38:31Well, the choice is yours, so just log on to the website now and have your say.

00:38:36There we go.

00:38:37Okay, we are going to take a trip to Ireland now.

00:38:39Anna Hawes rustling up a mighty muscle supper for my very good friend, Angela Scanlon.

00:38:47It's time to head back to the kitchen to cook Angela some mayo mussels to remember.

00:38:58So these obviously still have some beards left on them.

00:39:02So that's the bit that connects the mussel to the rope and you hold them really tight and

00:39:07you go real quick.

00:39:07Okay.

00:39:08All right, so you continue doing them and I'm going to toast the spices.

00:39:11The key to it is essentially mixing sweet spice with hot spice and knowing how much of what

00:39:17you like.

00:39:18So for example, I'm doing coriander seed and I think coriander seed is one of those really

00:39:22special spices because it gives like a kind of citrusy aroma.

00:39:27So it complements loads of other spices.

00:39:29But when you have something like clove, clove is very sweet and we really associate it with

00:39:33desserts.

00:39:34Yeah.

00:39:34But it gives a great depth of flavour.

00:39:35Oh, it's a lot.

00:39:36So you want to toast your spices until they change in colour.

00:39:39So it's what releasing.

00:39:40So what this does is that we call it tempering the spice.

00:39:45And what it does is it reignites the flavour that is within the spice.

00:39:49So I'm going to do cumin.

00:39:50So you can hear that kind of crackling.

00:39:52So that's another sign that your spice is kind of...

00:39:54And you roast each of them separately.

00:39:56You can't bang them all in at the one time.

00:39:57Do you know, you could probably bang them in at the same time.

00:40:00But I can't help myself, Angela.

00:40:01I believe that the flavour is different when you grind the spice separately.

00:40:06Oh, you're grinding them separately as well.

00:40:09She's a glutton.

00:40:10Right.

00:40:11Do you know how to grind?

00:40:11Oh, we'll see and find out.

00:40:14Now, I think I've done an exceptional job.

00:40:16It smells delicious and you have to keep going.

00:40:19Oh, do I?

00:40:20Okay.

00:40:20I was thinking it's not smooth.

00:40:21We're not at exceptional yet.

00:40:22Okay, fine.

00:40:23Sorry.

00:40:24In my bespoke spice mix, I'm adding powdered ginger, turmeric, paprika, mild chilli powder

00:40:30and white pepper.

00:40:32And then my roasted and ground fresh spices.

00:40:36Cloves, coriander, cumin and cardamom seeds.

00:40:40So for me...

00:40:40There's a bit of a kick to that.

00:40:42It's really spicy, Anna.

00:40:44There's a little bit of a kick to it, but we'll obviously cook it out and there'll be

00:40:46other flavours going in.

00:40:47First, we're going in with our garlic.

00:40:49And what'll happen is that you're just going to flavour the oil.

00:40:51You can see that the garlic is changing colour now.

00:40:54And then the shallots or your onions go in.

00:40:57So I'm going to start off with like a heaped teaspoon.

00:40:59Okay.

00:41:00I'm going to add it in here.

00:41:02And then...

00:41:03So relatively dry pan at this stage.

00:41:05Relatively dry pan as it's going in now.

00:41:07Yeah, definitely.

00:41:08So once that's done, we're ready to take our mussels.

00:41:11Okay.

00:41:12So with mussels, when I was younger, there used to be this concept that you have a raging

00:41:20hot pan with your mussels and you put a lid on it and you shake them and you go crazy.

00:41:25Well, I actually really like the idea of taking your time, stirring your mussels and I'm going

00:41:32to add vermouth to this.

00:41:34Oh, that's surprising.

00:41:37Yeah.

00:41:37And it gives it a nice kind of layer of complexity of flavour.

00:41:40You don't have to use it.

00:41:41There is lots of flavours in this.

00:41:43And then all I'm going to do is just slowly stir this until the mussels start to go.

00:41:48Look, here we've got some action here.

00:41:51That's amazing.

00:41:52I've never seen this before.

00:41:56Smell delicious.

00:41:58So we have some bowls here.

00:42:00This one's going to be for our flesh and this one's going to be for our shells.

00:42:04And you take your first, like take a big sized mussel and then you're just going to pull

00:42:07that one out and then from then on, you're just going to open your shell and then use

00:42:12that like a little tongs.

00:42:14Right.

00:42:15So as this reduces down, the flavour gets stronger.

00:42:19The colour is stronger.

00:42:20The colour gets stronger.

00:42:21So I'm going to add like a drop of cream.

00:42:23I'm going to add in our gorgeous butter beans.

00:42:26You could use chickpeas.

00:42:27You could use actually whatever you want.

00:42:29So who did the cooking in your house?

00:42:32My mum.

00:42:33Did she rub you guys in on it?

00:42:35Not really.

00:42:35Were you just like enjoying your childhood?

00:42:37No, we were doing the clean up.

00:42:39So my mum and dad would often head out for a Sunday drive, i.e. a bit of sanity.

00:42:44There was a little shop up the road from us called Sheila's.

00:42:47Hmm.

00:42:48And they had a list.

00:42:49Sheila's.

00:42:50And they had a list system there so you could nip in on the way home from school and get

00:42:54whatever was needed and you didn't always have to have money, you know.

00:42:59Sheila knew no sweets were allowed on the list.

00:43:01Oh, Sheila knew.

00:43:02Sheila knew.

00:43:03Sheila knew.

00:43:03So we would, we would on a Sunday go up to Sheila's and buy baking ingredients and chance

00:43:12our arm at a bit of baking and then flog the cakes to the neighbours and then go back to

00:43:17Sheila's and buy the sweets.

00:43:19That is incredible.

00:43:20I know.

00:43:21And like the effort and the love was there.

00:43:24So, so people bought, people bought your.

00:43:25Oh, they all bought them.

00:43:26I don't know whether it was out of pity or curiosity but like we had some repeat customers.

00:43:31Yeah.

00:43:31So you really have like an entrepreneur kind of spirit, don't you?

00:43:34Very much.

00:43:35Like when you look at how your, your career started, like.

00:43:39Yeah.

00:43:39I worked in shop, like a lot of retail.

00:43:41Then I set up a stall.

00:43:43Yeah.

00:43:43So I have always kind of enjoyed that idea of creating something.

00:43:49Yeah.

00:43:49And it takes a long time to become an expert in your field.

00:43:52Yeah.

00:43:53So when did you feel like you, I don't, I, I don't.

00:43:56Answer it.

00:43:56I don't.

00:43:57When did you feel you became an expert in your field?

00:43:59I think I'm still learning.

00:44:00Wrong answer.

00:44:01You're allowed to grow and develop.

00:44:02I have grown and developed for sure.

00:44:04Watch my older stuff.

00:44:07With the sauce reduced a little, it's time to add the finishing touches.

00:44:11Lemon zest, the shelled mussels, broad beans and fresh dill flours.

00:44:17Ready to serve on toast.

00:44:20These look like a little coral reef vibe.

00:44:23Yeah, I can see that.

00:44:24And you're only humouring me now.

00:44:26I am.

00:44:26But obviously, if you weren't for me, we'd have a different relationship.

00:44:29You'd absolutely kill me.

00:44:30No, if you weren't for me.

00:44:31What are you doing there, chef?

00:44:32Yeah, exactly.

00:44:33That's what I'd be like.

00:44:34Get back there.

00:44:35Right.

00:44:35Are you hungry?

00:44:37I'm starving.

00:44:37Right.

00:44:37Well, you're going to have to get yourself something to eat because these are both for me.

00:44:40I'm joking.

00:44:41I'm joking.

00:44:41Let's go.

00:44:42Let's go.

00:44:42Oh, my gosh.

00:44:43It looks gorgeous.

00:44:46Oh, this is romantic.

00:44:49Only the best for you, my dear.

00:44:52Okay.

00:44:52How do we go into this?

00:44:54I'm going to copy you.

00:44:55Pick it up with your hands.

00:44:56I need it if you want.

00:44:57Do whatever you want.

00:44:58Okay.

00:44:59I'm going in.

00:45:01Mm-mm.

00:45:02Mm-mm.

00:45:03I get a lovely hint of the cumin in there and also the turmeric, which I'm really, really

00:45:09loving it.

00:45:09And the creaminess of the sauce and the butter beans are very lovely with it.

00:45:14Mm-mm.

00:45:16Those mussels are little jewels.

00:45:20Mm-mm.

00:45:20Oh, thank you, Anna and Angela, that looked so delicious, didn't it?

00:45:28Now then, still to come, Ollie Smith is sharing his wine wisdom with info we all need to know,

00:45:34like, to decant or not to decant.

00:45:37Can cheap wine really be good?

00:45:39And why on earth is wine now sold in cans?

00:45:42I mean, for me, that's wrong, but I'll, you know, I'll hold that thought.

00:45:45Okay, but Rav, in the meantime, we are making one of my favourite desserts ever, which I'd

00:45:51forgotten about.

00:45:52You're bringing back a classic.

00:45:54I'm bringing back the Black Forest Ghetto today for you.

00:45:57And I'm going to show you how to make a really foolproof chocolate sponge, some ganache, some

00:46:00cherry compote together, and assemble the whole thing.

00:46:03Okay.

00:46:03Yes.

00:46:03All right.

00:46:04Oh, my goodness.

00:46:04So, the first thing...

00:46:05This sponge, though, can be used for anything.

00:46:08Anything.

00:46:08And that's why I wanted to show it.

00:46:09But I'm getting my ganache on just so that I can show you the process.

00:46:12So, just heating up the cream.

00:46:13But then, this chocolate sponge is going to change your life, and I'll show you why.

00:46:18So, it's a wet mix and a dry mix.

00:46:20Right.

00:46:21What was in that ganache saucepan now?

00:46:23Oh, I forgot.

00:46:23Sorry.

00:46:23It's malt extract, which you don't need to use.

00:46:26You can use something else that's the same texture, like honey, perhaps.

00:46:31You can use...

00:46:31Treckel, maybe?

00:46:32Treckel.

00:46:32You can use golden syrup.

00:46:34Okay.

00:46:34So, I always say, if you're substituting and you look at a recipe and you think, oh,

00:46:37I haven't got that, if you can find something that's the same texture, and maybe perhaps

00:46:41similar, then it will work.

00:46:43Texture is key.

00:46:44Okay.

00:46:44Yeah.

00:46:45And you're making this without butter?

00:46:47Without butter, we're doing all the wet ingredients today, so oil.

00:46:50And in this bowl, it's all the dry ingredients.

00:46:52It's cocoa powder, two different types of sugar, flour, baking powder, bicarb, and salt, all

00:46:58in there.

00:46:59And you just stir it with a whisk.

00:47:01So, the good thing about this and why people like it, and why people stop me in the street

00:47:04about this cake, is because you don't need any equipment, just a whisk in a bowl.

00:47:07So, that's the dry mix.

00:47:09Okay.

00:47:09And I'll give that to you, because in here, you just put in a wet mix, which is oil.

00:47:14Mm-hmm.

00:47:15How much oil is that, then?

00:47:17It's sort of equal quantities of the oil to the buttermilk and the water.

00:47:20Okay.

00:47:21It all goes into a bowl.

00:47:23I was going to ask you to crack the eggs, but I'll do it.

00:47:25Is it olive oil?

00:47:28Now, Rad, I mean, I have to say, this crack is not a problem.

00:47:32Is there olive oil?

00:47:33Yeah, it's olive oil, but you can actually use neutral oil.

00:47:38It doesn't have to be olive oil.

00:47:39No.

00:47:39Okay, so it can be whatever you've got at home.

00:47:42And a little bit of it sticks up.

00:47:43You know, those late nights, so you think, oh my goodness, it's so-and-so's birthday tomorrow.

00:47:45Yes.

00:47:46Whatever you've got.

00:47:47Whatever you've got.

00:47:48Texture and...

00:47:49If you haven't got buttermilk, use some yoghurt and some milk together to make your buttermilk

00:47:53or squeeze a bit of lemon and some milk, you'll be absolutely fine.

00:47:56Okay, brilliant.

00:47:56So, then I'm going to get you to just pour this.

00:47:59I'll pour it into there, and you're just going to mix it together with a whisk.

00:48:02And that's...

00:48:03Yeah, it's there, Rad.

00:48:04There's no...

00:48:04There's a little bit.

00:48:06Hero trust, okay.

00:48:06And then that's your cake batter done.

00:48:09Delicious.

00:48:09And is it right that with the Black Forest Gatto, you used to ask your mum when you were

00:48:14a little girl to take you and get a slice after school?

00:48:17Yes.

00:48:17I've always loved it, haven't you?

00:48:18It's my favourite.

00:48:19So, today, we're not going to put any alcohol in it, but usually you can put some kush in

00:48:23there, just so it's, like, kid-friendly.

00:48:25And you can make a nice soaking syrup.

00:48:27Now, do you want this properly whisked?

00:48:29As whisked as you can.

00:48:31Oh, you've asked for it now.

00:48:34You watch the elbow grease now, okay?

00:48:36Let's get rid of all the dry bits.

00:48:37I've got a question for you, though, because I followed you.

00:48:41We met, actually, a couple of years ago doing this show.

00:48:44Yes.

00:48:44And I followed you on Instagram and absolutely love all the desserts you make.

00:48:49You make it look like ballet-making cakes.

00:48:52Unbelievable.

00:48:52Oh, it's so elegant.

00:48:53But how just, how have you got time to be here?

00:48:56I mean, not being rude, we are thrilled that you're here, but you've got a lot going on.

00:49:01You've just opened a brand-new restaurant.

00:49:03You've got a little toddler's, nearly two.

00:49:05Yeah.

00:49:05And you've been following the journey of creating this restaurant for the Food Network.

00:49:09Yeah, so we have actually filmed the whole thing from start to finish of how to open a restaurant

00:49:15with Food Network, and it's out now, so it comes out every Thursday, two episodes at a time.

00:49:21And they've followed my whole life, so they've followed us, you know, in our flat, making recipes,

00:49:26going to visit our suppliers, opening the restaurant, doing the renovations, stressing out the builders, all of it.

00:49:31But that is really hard when you've actually got a build going on.

00:49:35You know, we've all been there where you're trying to do an extension or whatever, or even a home renovation.

00:49:40And when you've got a camera crew in there, it's a different dynamic, isn't it?

00:49:44Yeah.

00:49:45Was it stressful?

00:49:46It was very stressful.

00:49:49My husband doesn't like cameras or TV.

00:49:51He's very shy, so he found it really daunting.

00:49:55But by the end of it, you can see in the show that he really loosens up, and it's quite funny.

00:49:59And tell us about the menu, then.

00:50:01In Gina, the new restaurant, which, by the way, is named, isn't it, after your husband's late mother?

00:50:07Exactly, yeah.

00:50:07So it's in Chinkford, and it's a British chop house.

00:50:10We really focus, like Britain, on really good quality ingredients, so amazing cuts of beautiful way-fed pork and really nice beef.

00:50:18We always have different cuts of beef on the blackboard.

00:50:21And our fish comes from Cornwall.

00:50:23All our flour is freshly milled in bath, and we make everything in-house.

00:50:28The roaring greens is the key, isn't it?

00:50:30Exactly.

00:50:30We start off with good, raw ingredients.

00:50:31Hopefully, there's a restaurant where everything builds from there.

00:50:34So if you start off with great ingredients, normally you have a great lunch or dinner.

00:50:38We could get some beef from Britain.

00:50:39I would like to, you know.

00:50:41I would like to if he's up for it.

00:50:42Yeah, good quality stuff.

00:50:44I just, I mean, that's why I wash my hands, because I did have a little taste of that.

00:50:49Oh my gosh, it's lovely.

00:50:50Is this texture okay for you?

00:50:52Yeah, that's brilliant.

00:50:53See, it's very easy.

00:50:54See.

00:50:54And that just needs to go into the cake tins.

00:50:56See.

00:50:57And the thing about this.

00:50:58Legend.

00:50:59They were all worried, Ben, weren't they?

00:51:02Oh, good.

00:51:02I think we had a quiet confidence that you could do that.

00:51:08Matt's blowing at home, I think.

00:51:10Can you put it in?

00:51:10The ganache is on.

00:51:12Yes, the ganache is on.

00:51:13All you do is I just add it in my chocolate and I stirred it with a whisk.

00:51:16And that's ganache.

00:51:17Done.

00:51:18Lovely.

00:51:18And I've put some in the bottom of the cake now, so if you divide it between those tins

00:51:22that go in the oven.

00:51:23Half in each, isn't it?

00:51:24Yeah.

00:51:24Okay.

00:51:25And then you can just add a little bit of cream to the middle, but you never want to add too

00:51:28much because it will spill out of the edges.

00:51:31Isn't that nice?

00:51:32Yeah.

00:51:34But only when you're cutting it, not when you're cutting it.

00:51:36Yeah, exactly.

00:51:37We like fresh cream.

00:51:38So a bit of that.

00:51:40And then some cherries on top.

00:51:43Now, I've used tin cherries, but you can use like a cherry jam, you can use those lovely

00:51:47amarina cherries.

00:51:49When they're in season, you can make your own jam.

00:51:52But at the moment, it's much easier to get tinned and I really like them.

00:51:56Yeah, delicious.

00:51:58Do you serve this in the restaurant?

00:52:00We serve, we've got a chocolate cake on the menu that we can't take off because it's our

00:52:03best-selling item on the whole menu is chocolate cake.

00:52:07Yeah, like everybody has a chocolate cake, Gina.

00:52:10It's really funny how different restaurants have different dishes that you can't take off

00:52:13the menu, like the beef pie.

00:52:14We have squid in North Wales.

00:52:18It's funny how a restaurant gets a classic without even trying.

00:52:21The customers just phone in on something and you can't take off the menu.

00:52:24Well, it's like the pie now, isn't it, in the new one?

00:52:27Ours was those Marmite soldiers.

00:52:28Is it, yeah?

00:52:28With beef tartare.

00:52:29You just keep changing it.

00:52:30It couldn't take off.

00:52:31Well, Andy, I've got to tell you, Ben did say when he was standing here eating that,

00:52:34this is the best thing I've ever eaten.

00:52:36It was orgasm.

00:52:37Apart from the beef pie.

00:52:39Well, that was incredible.

00:52:40That was in brackets.

00:52:41I've had some vulnerable beef pies and that was one of them.

00:52:44But these Marmite soldiers were all genuine original.

00:52:47I mean, they're not, I love it, normal white bread and butter and Marmite.

00:52:51But this was a succulent.

00:52:52It was so cute.

00:52:53Oh, it was a huge taste.

00:52:54It was a huge taste.

00:52:54It was a sensation.

00:52:55Beautiful.

00:52:55Okay, now this is the bit that all and people at home, you're going to love this because

00:53:00you've got your own sort of technique here.

00:53:03Yeah.

00:53:03It turns out like this.

00:53:05Yes.

00:53:05But the way you get there, well, yeah, it's the process, isn't it?

00:53:09Yes.

00:53:09Kind of trust the process, this one is.

00:53:10So you make your ganache and if you're not good at icing cakes, which a lot of people are

00:53:14not and might not have confidence to, is you take your cake like this, you take your ganache

00:53:19and you just pour it all over the top.

00:53:21God, then.

00:53:22Right?

00:53:23It's exciting.

00:53:24It's exciting.

00:53:25So, when you're at that point, you keep the rest and if you've got any leftover, keep it.

00:53:30And you just spoon it all over, right?

00:53:33And you have to use a plate with a lip.

00:53:36You get that in the fridge.

00:53:37It flows to your mouth.

00:53:38Get it in the fridge.

00:53:39And then.

00:53:40Oh.

00:53:40In about an hour, it will be pliable enough that you can take a spatula and spoon it

00:53:44up the sides.

00:53:45Right.

00:53:45So then you'll be done.

00:53:46So it's quite hardcore, this cake.

00:53:47Once it's dried, you can sort of manipulate it.

00:53:51Absolutely.

00:53:51And because the ganache has that malt in there, it doesn't split so easily.

00:53:55So you're quite safe.

00:53:56Okay.

00:53:57All right, then.

00:53:58Well, if you want to make Rav's gorgeous gato at home, you can find her recipe at bbc.co.uk

00:54:03slash Saturday Kitchen.

00:54:04Or, of course, you can scan the QR code below and it'll take you straight to the dish.

00:54:09And who doesn't want to make this?

00:54:11So if you want to put some cherries on there, that would be great.

00:54:14Do you want to carry on each little peak?

00:54:15Yes.

00:54:15Yeah.

00:54:16Lovely.

00:54:17I love it, Rav.

00:54:18It's literally like 1978 glorious.

00:54:22But honestly, Rav, I don't know how to do it.

00:54:26You make things like icing.

00:54:28Easy.

00:54:29We just finish it with some nice chocolate shards.

00:54:32There you go.

00:54:32On the top.

00:54:34Wow.

00:54:34Look at that.

00:54:35It looks so elegantly done.

00:54:37It's from a patisserie, isn't it, in France.

00:54:39So beautiful.

00:54:39It's a really nice mix of, like, the vino and really cheap.

00:54:42I love that.

00:54:43I love that.

00:54:44Go.

00:54:44There it is.

00:54:45Remind us of what we have here.

00:54:47So this is a really simple, lovely chocolate sponge, and it makes black foscato, cherry compote,

00:54:51in the middle, and some Chantilly cream.

00:54:53Beautiful.

00:54:53Nice.

00:54:59Hey.

00:54:59Right.

00:55:00Let me get nice big wedges.

00:55:02I like how deep it is.

00:55:03I don't think they want any over here.

00:55:05Oh, no.

00:55:07Look, I will fight you, Alex.

00:55:09Wow.

00:55:10It's cutting wonderfully.

00:55:12Look at that.

00:55:12Okay.

00:55:13It's going to have, it has to be our guest.

00:55:15Oh, no, no.

00:55:16Give me a break.

00:55:17Well, I'm not going to be able to eat it.

00:55:19Share.

00:55:19Share it.

00:55:20I've got the top bit.

00:55:22All right.

00:55:22Ollie, this is what we're excited about, isn't it?

00:55:25I'm so excited about this.

00:55:26You have your own stuff.

00:55:27Can we stop?

00:55:28You may.

00:55:29You may.

00:55:29I have that one.

00:55:30Ralph.

00:55:30Okay, you have that one.

00:55:32On each.

00:55:32What a, what a...

00:55:34Chase don't mind if we're not sharing.

00:55:35Yeah.

00:55:35No.

00:55:36What a wow factor when you cut open that cake.

00:55:38It's unbelievable.

00:55:39This is also a bit of a wow factor.

00:55:41This is a 0% blackcurrant spritz, so no booze in this.

00:55:45It's four quid in Sainsbury's, and it's made in Burgundy, which is famous for blackcurrant.

00:55:51They used to grow loads of it and make the keirs.

00:55:53Isn't that good?

00:55:54Yeah.

00:55:54Tastes really like a cassis, so when you first taste it, what I love is it's not too sweet,

00:55:59and then you get this almost sharp, bright, proper true blackcurrant flavor, made from

00:56:03muscat grapes by a really reputable cremel sparkling wine producer.

00:56:07As I say, zero booze, but all the enjoyment, and what a bargain at four quid.

00:56:11Well, I was a bit sceptical because of that.

00:56:14Four pounds, you expect it to be sort of a bit like Ribena with a bit of lemonade on it.

00:56:19Which we love, but it's a different thing.

00:56:21It's not, this is a grown-up drink, isn't it?

00:56:23And what's great is it's got the sharpness, it is a grown-up drink, but it's not fighting

00:56:28the sweet.

00:56:28No, it's an absolute compliment.

00:56:29It's a good combo.

00:56:30It's a great combo.

00:56:31So how is it, Ben?

00:56:32Oh my God, the sponges, it's just, this is a heavenly, heavenly cake.

00:56:37I haven't had a Gatto cake in a long time.

00:56:40It's so beautiful.

00:56:41Yes, yes, yes, go on.

00:56:43I don't like gatto cake, right?

00:56:45Not all right, but this is incredible.

00:56:47Because it's not too, this is also not too sweet.

00:56:50It's got chocolatey and rich, and good, and salt, nice amount of salt.

00:56:53Yeah, somebody said Tommy Van Gogh, they season your dessert.

00:56:57Yes, always.

00:56:59Well, that was a hit.

00:57:01Oh my gosh, so delicious.

00:57:02And this is so good, Ollie.

00:57:03Thank you, Ben, cheers.

00:57:04Cheers, everybody.

00:57:05Right then, let's catch up with Matt's new BFF, Marcus Waring.

00:57:09He's rustling up some cheesy appetites.

00:57:11Stop laughing for a bunch of balls.

00:57:20There is one thing in France which seems even more important than food.

00:57:25A sporting spirit, be it football, tennis, or even petonc.

00:57:30Well, I'm going to be combining both of these French passions, food and sport, over a match

00:57:38with the locals.

00:57:40They know us Brits are also fantastic at footy and tennis, but petonc, and a dish to win them

00:57:45over, I've got my work cut out.

00:57:53I already have a classic taste of Provence in mind, but to really set my dish off, I'm

00:57:59on the hunt for something both we and the French adore.

00:58:03Cheese.

00:58:05Versatile and cost-effective, a little can go a long way on many dishes from a classic

00:58:10Welsh rabbit to a French onion soup.

00:58:14But with over a thousand varieties to choose from, finding the perfect fromage won't be

00:58:19easy.

00:58:21Luckily for me, if there's one person who knows what the locals like, it's Monique.

00:58:26Bonjour.

00:58:26Who's been selling cheeses in Saint-Rémy for 50 years.

00:58:30Ho ho, paradise.

00:58:33I would really love to know all about the cheese of this region.

00:58:38What's the cheese up here?

00:58:39C'est le fromage de chèvre.

00:58:41The goat cheese?

00:58:41Goat cheese.

00:58:43Provence is said to produce the best goat's cheese in France, and Monique sources all hers

00:58:48locally, offering something to suit everyone's taste, including selection boxes flavoured with

00:58:54fruits, herbs, and spices.

00:58:58Ici, nous avons goat cheese fraîche avec couilles, ciboulette, chives, beaux roses, red peppercorn

00:59:08et raisin.

00:59:09Raisin.

00:59:10This we do specially for our aperitif.

00:59:13But as an aperitif, so at the beginning of your meal, not at the end of the meal.

00:59:16That must mean that the goat's cheese is quite light in flavour.

00:59:19It's very light.

00:59:20It will not have the same taste fresh and mature, you know?

00:59:24How old is this?

00:59:25Un jour.

00:59:25One day.

00:59:26Okay.

00:59:27Monique doesn't only add her own flavours.

00:59:30Celui-ci, il a huit jours.

00:59:33She ripens the cheeses in-house to give them extra depth.

00:59:37Deux mois.

00:59:38Two months.

00:59:39Two months.

00:59:39I love the shape.

00:59:41The form will change the flavour.

00:59:43Really?

00:59:43When it's round, small, big.

00:59:46It's firm.

00:59:46You have another kind of taste.

00:59:47C'est ferme, oui.

00:59:48C'est ferme?

00:59:48No strong.

00:59:49I'm not sure a strong cheese is what I'm after.

00:59:52I need something to please a crowd.

00:59:54It's like a little collection.

00:59:56It's almost, it reminds me of Petit Four.

00:59:58Beautiful.

00:59:59They're all flavours of the region.

01:00:01It's all of the region.

01:00:02Exactly.

01:00:03It's not just to sell.

01:00:06It's to make better.

01:00:07Yeah.

01:00:08Exactly.

01:00:09Which would you recommend for me?

01:00:10Pour ça, peut-être.

01:00:12C'est pour moi?

01:00:13Oui.

01:00:13Yeah.

01:00:14I'm going to try that.

01:00:14Can I buy one of those, please?

01:00:16Monique may be a keen supporter of local producers, but does she share an appetite for France's

01:00:22most popular pastime?

01:00:24I've been invited to play petongue.

01:00:26Petongue.

01:00:27Petongue.

01:00:28It's my accent.

01:00:30Petongue.

01:00:31It's easy to do?

01:00:32It's easy.

01:00:34You have to drink a little bit of pastis.

01:00:37Oh, no.

01:00:38I'm not good with liqueurs.

01:00:40Do you play petongue?

01:00:41Oh, no.

01:00:42I don't have time.

01:00:42I'm going to take care of my fromage.

01:00:44Just cheese.

01:00:44Just cheese only.

01:00:45Cheese.

01:00:46Cheese.

01:00:46For my clients.

01:00:47Just cheese for the customers.

01:00:48C'est ça.

01:00:49Merci beaucoup.

01:00:50Merci.

01:00:51Au revoir.

01:00:56Monique's goat's cheese will help me to win some friends later.

01:00:59But to seal the deal, I want to show you a simple yet delicious recipe that's purely Provence.

01:01:06Tapenade.

01:01:06A quick, no-cook condiment to pep up a vinaigrette will take a simple tomato sauce to the next level.

01:01:16Whipped up in a flash, it all starts with shallots.

01:01:20Quickly just chop them up.

01:01:21So I'm going to put that into my blender.

01:01:27Think of Tapenade as a Provencal pesto.

01:01:30A rustic sauce to super boost any dish.

01:01:37There we go.

01:01:38So that's the base.

01:01:40Now to build the flavour.

01:01:41I always think that olives are pretty much of a love-hate thing.

01:01:45You love them or you hate them.

01:01:46But I know one thing here in Provence.

01:01:49Everyone loves olives.

01:01:51Fresh is nice.

01:01:53But the cheaper jarred olives will do just as well.

01:01:56A bit of little anchovies in there.

01:01:59Pinch of salt.

01:01:59Now you have to be careful with the salt.

01:02:01Because olives are naturally salty.

01:02:04Your anchovies are salty.

01:02:06But what breaks it through are these little capers here.

01:02:09That's a lovely little bit of acidity.

01:02:10A touch of vinegar.

01:02:14And a gluck of olive oil.

01:02:16Just a pepper.

01:02:19To bring everything together, gently pulse.

01:02:25This is great through pasta, dip, sandwiches.

01:02:28Lovely with just a little bit of cheese and bread.

01:02:30It's so versatile.

01:02:32Great on a ploughman's too.

01:02:33Really, really delicious.

01:02:35Right, I better get this into jars.

01:02:37Tapenade is as provincial as you can get.

01:02:42So I'm hoping this will make the perfect half-time petonk snack.

01:02:45I know they take it really seriously in this part of the world.

01:02:48Because I'm not going to win them over with this little bit of tapenade.

01:02:52I'd better make some more.

01:03:00Deliciously simple.

01:03:01There we have it.

01:03:06I hope it's enough.

01:03:10I brought some tapenade and some baguette to say thank you for inviting me.

01:03:13The caviar.

01:03:14The caviar.

01:03:15The caviar.

01:03:16The caviar.

01:03:17The caviar.

01:03:18The caviar.

01:03:19OK.

01:03:20Never happy.

01:03:21Never happy.

01:03:22I always get it wrong.

01:03:24Everyone's tucking in.

01:03:25But has the Brit pulled off taking the French a classic Provencal dish to eat?

01:03:31C'est parfait.

01:03:32C'est parfait.

01:03:33C'est parfait.

01:03:34It's perfect.

01:03:35Santé de tapenade.

01:03:37I'm sure that's a legitimate toast.

01:03:39Right.

01:03:40Thank you very much.

01:03:41Merci.

01:03:42Merci beaucoup.

01:03:43Cheers to tapenade.

01:03:50I'm not sure about that one, Marcus.

01:03:52But lovely.

01:03:53Right then.

01:03:54The website vote is now closed.

01:03:56And we'll soon find out whether lovely Ben will be tucking into his food heaven or food hell.

01:04:01Now, whenever I'm on this programme, I always learn such a lot about food and drink.

01:04:05As everybody does who's watching.

01:04:07But wine.

01:04:08I still feel there's more to learn.

01:04:11I love wine of all colours, but just not sure.

01:04:14And you've got this brilliant new book.

01:04:16Honestly, it's not, it's not highbrow.

01:04:19It's not scary.

01:04:20It's friendly.

01:04:21And it's everything we need to know, isn't it?

01:04:24From glassware to de Campton.

01:04:26All of it.

01:04:27It is.

01:04:28I've always felt wine should be about having fun.

01:04:29It's about informality, enthusiasm, and your taste buds never lie.

01:04:33So, there are various ways to get the best value out of wine.

01:04:36And I'd say the first place to look is by going to the supermarket own label range

01:04:40where they have the off the beaten track of wines.

01:04:43Yes, because the thing about that is, you know, we've all noticed, I think, the price of wine has gone up, hasn't it?

01:04:47It really has.

01:04:48Expensive now.

01:04:49Yeah.

01:04:50So, how would we make sure that we are getting value for money?

01:04:52Something good for our cash?

01:04:53I think the best way is either by looking for a region that is not very fashionable

01:04:57or that we don't see a lot of the wines of.

01:04:59Or you could have a great variety that you've never heard of, or a style of wine that is completely unique and bold.

01:05:04So, I've got three to start with.

01:05:06Andy and Alex, you've got the Sparkling Garda, which is a sparkling wine from Italy.

01:05:11If you love Prosecco, you're going to love this.

01:05:13This is £6.97 in Asda.

01:05:16And it's one of those wines which just has so much vibrancy to it.

01:05:19And for Brin, you've got a wine from Romania, Feti Asca Alba from M&S.

01:05:23That's a really fragrant white grape variety.

01:05:26Again, not a grape we've heard of, so terrific value for money.

01:05:29And we've also got the red wine for you, Ben, of course, because I know you love your reds.

01:05:34I like a bit of white, but I love a red.

01:05:36I had to do it.

01:05:37This one is Loved and Found Castellar, a Portuguese grape variety.

01:05:41Really robust.

01:05:42Nine quid, £9.25 in Waitrose.

01:05:44Unique, fantastic bowl flavour.

01:05:46Perfect for autumn time if you're having stews.

01:05:48So, all of these, off the beaten track, place, grape or style, that's going to get you the best value for money.

01:05:54Very nice. £6.95 for a fizz, you can't go wrong.

01:05:56I know.

01:05:57See, I'm getting excited now.

01:05:58We're getting to the end of the show, and I feel relieved that it's going down rather too quickly.

01:06:02And that won a silver medal at the International Wine Challenge.

01:06:05It's great quality.

01:06:06It looks like Prosecco, a lovely Prosecco.

01:06:08Yeah.

01:06:09It's nicer than Prosecco, because it's more gentle.

01:06:11I find Prosecco a bit harsh.

01:06:12Exactly the same.

01:06:13A bit acidic.

01:06:14This is way more gentle and much more kind of honeyed almost.

01:06:16Yes, fruity.

01:06:17Really fruity.

01:06:18You know earlier, Andy, you asked a really good question about cork versus screw cap.

01:06:23Right, yeah, because I'm looking at what you've got lined up over there.

01:06:26You've got a cork, a screw, and then you've obviously got the fizzy one.

01:06:29But back in the day, if a wine had a screw top, we thought it wasn't quite as nice or shee-shee.

01:06:36Yeah.

01:06:37It was a bit kind of perhaps down.

01:06:38Looked down upon.

01:06:39Yeah.

01:06:40It's not the same anymore.

01:06:41Well, I think the supermarkets, they do a lot of the hard work for you.

01:06:44So with those ranges that are off the beaten track, you can trust the buyers.

01:06:47And I think similarly, you can trust the screw cap.

01:06:49In the old days, yes, it was an emblem of good value.

01:06:52Now, if I think of a country like New Zealand, almost like 98% of their wines, even their high-end fine wines, are under screw cap.

01:07:00So I love a screw cap because it seals the wine as the winemaker intended, so you get it in good condition.

01:07:05They're really convenient.

01:07:06If you aren't going to finish the bottle, you can reseal it, or, you know, I'll help you finish it if you need.

01:07:11But I think they are the future.

01:07:13I think they're absolutely wonderful.

01:07:14I love a cork.

01:07:15And if you want to mature and age your wines, they're very good.

01:07:18All that happens when you mature a wine is it gets more savory.

01:07:20So if you like fresh, fruity wines, screw caps are fantastic.

01:07:24And they're very convenient.

01:07:25I remember, like, trying to get through bath time when we had three kids under 18 months.

01:07:29I'm not saying you should drink two, but just a little.

01:07:31You can open a screw top while holding a baby.

01:07:35You can do that.

01:07:37Yeah, exactly.

01:07:38Yeah, it's much better.

01:07:40Now, the big question is decanting, right?

01:07:42So should we decant, to decant, not to decant?

01:07:45Our decanter is kept in a very high cupboard, so I only decant once a year, Ollie, because I can't be bothered to get the stool to get it down.

01:07:52So only at Christmas is the decanted wine on our table.

01:07:55Is it really important?

01:07:56I think any wine can be decanted, even the cheap and cheerfuls.

01:07:59It just turns up the volume on the aromas and on the flavours.

01:08:02So if you imagine a rose petal in springtime, it's very nice.

01:08:05But if you decant the wine, pour it into a jug, those petals will open up.

01:08:09More aroma, more flavour.

01:08:11So glass A in front of you is not decanted, straight from the bottle.

01:08:15Okay.

01:08:16So glass B is decanted.

01:08:18Same wine, a decent level Rioja.

01:08:21And I think decanting doesn't cost you anything extra.

01:08:24It's the act of pouring that gives more to the wine.

01:08:27And you don't need to invest in a fancy decanter.

01:08:29Any old jug will do.

01:08:30It's smoother, isn't it?

01:08:31Yeah.

01:08:32A decanted wine.

01:08:33I always think it's great.

01:08:34I often let a red wine...

01:08:35You know, if you're in a restaurant, you might have a glass of champagne white or whatever to start with.

01:08:39Then you want a red.

01:08:40They say, shall I bring that with your mains?

01:08:42I say, no, bring it now.

01:08:43I like it to sit in the glass for 20 minutes.

01:08:46The red gets a chance to...

01:08:47Yeah, yeah.

01:08:48I think swirling it around, that gets the air to it.

01:08:50Open its petals.

01:08:51Open its petals.

01:08:52And a lot of the supermarkets, when I'm doing my press tastings and I taste all the wines,

01:08:55they will pour them into another bottle and then back into the bottle.

01:08:58So they're kind of double decanted to just give more aroma, more flavour.

01:09:02It's just like turning the volume up to 11 on the wine.

01:09:04So what do you think?

01:09:05Decant or not decant?

01:09:07Which tastes best?

01:09:08I like the decant, because actually the not decanted one, the oakiness of it was heavier

01:09:13on the palate.

01:09:14Yes.

01:09:15And on the decanted one, the oakiness is still there, but it's way more subtle.

01:09:18Yeah.

01:09:19More velvety.

01:09:20Yeah.

01:09:21It softens the texture.

01:09:22We agree.

01:09:23That tastes better decanted 100%.

01:09:24Yeah.

01:09:25I mean, you know, you can't always do it, but it is definitely getting a bit of air into

01:09:28a red wine, I think, helps.

01:09:29All I think about is how to clean that.

01:09:31There are glass balls, there are all sorts of tricks in the way to do that.

01:09:35Yeah.

01:09:36I'll show you.

01:09:37A baby bottle brush.

01:09:38A baby.

01:09:39Oh, yeah.

01:09:40There you go.

01:09:41Just shake it with a bit of water in it.

01:09:42Yeah, yeah, yeah.

01:09:43Or that, Ben.

01:09:44Now, this is the controversial bit, I feel, of this item.

01:09:46Yes.

01:09:47Right.

01:09:48Cans and cardboard boxes.

01:09:49So, you know, cans, it's brilliant for the environment, isn't it?

01:09:52And I love a gin and a tin.

01:09:54Gin and a tin.

01:09:55Yes.

01:09:56Is that a fizzy wine?

01:09:57Yeah.

01:09:58These sparkling wines, they really work in cans, because psychologically you hear that

01:10:01shh noise and then you're pouring it out.

01:10:03I think the serving size is very handy.

01:10:05If you don't want a whole bottle, it's good for a picnic.

01:10:07It's very, if you drop it, it's not going to smash like a bottle.

01:10:10No.

01:10:11It keeps it away from the light, away from the air, so it's in great condition.

01:10:15And cans are infinitely recyclable, so it's also, it's good for your carbon footprint.

01:10:19It's lighter than glass.

01:10:20There are a load of reasons.

01:10:21This is a home-grown fizzy.

01:10:22This is the uncommon bubbly.

01:10:24And I think it's great.

01:10:25It's a blend of different grapes, Bacchus and Chardonnay.

01:10:28Really scented, very easy, but served chilled as well.

01:10:31Cans keep it nice and cold for a bit longer.

01:10:33Well, for a summer picnic.

01:10:34A summer picnic.

01:10:35This is what we need.

01:10:36Yeah.

01:10:37Ooh.

01:10:38Nice bubble, huh?

01:10:39Well, that's better than I thought.

01:10:41There you go.

01:10:42That is very nice, actually.

01:10:43Yeah, you wouldn't think of it without a can, would you?

01:10:45Never.

01:10:46Never.

01:10:47This is the thing.

01:10:48And if you have a can of red or a can of white, you could always just pour it to your guests,

01:10:50you know, in a glass.

01:10:51I'm in it, though.

01:10:52A can of white, it's fine by me, but if I don't have a can of red, I don't know why,

01:10:56but it's just the aesthetic doesn't seem to add up quite so much.

01:11:00It's maybe because we associate air with the red, and breathing, and cans are quite closed

01:11:05and tight.

01:11:06But yeah, I did once have quite a mature red wine in a can, and it worked.

01:11:08Okay.

01:11:09But boxes are, of course, the other one.

01:11:10Well, boxes, as Dad would call this, chateau cardboard.

01:11:12Chateau cardboard, I love that.

01:11:13And, you know, it just takes me back to being a young child, and Dad wringing out the last

01:11:18baguette, and making the bag out, and wringing it all out, but, you know...

01:11:22Is he blowing it up and using it as a pillow at a festival after?

01:11:25Well, I've busted it.

01:11:26But, you know, I mean, the thing is, if you've got a lot of people over...

01:11:29Oh, it's great.

01:11:30...sometimes you don't want them to have the good stuff after the first couple or two, do you?

01:11:34Yeah.

01:11:35No, well, this is...

01:11:36Sunbox stuff is great, and I think independent wine merchants are doing an increasing job

01:11:39of getting the quality up.

01:11:40This is the Wine Society's Portuguese red.

01:11:42It's a delicious drop.

01:11:43And, you know, you can pour it into a jug, you can pour it straight into the glasses.

01:11:47Again, lighter for the carbon footprint, keeps the wine in really good condition.

01:11:51Christmas parties coming up, I've said the word, festive events, all of that stuff,

01:11:55couldn't be more convenient.

01:11:56I don't know about the carbon, there's a lot of plastic in the boxes,

01:11:59because of the journey bag and the tap and all of that, but, you know...

01:12:02We need to recycle all of that, but I think cardboard shouldn't necessarily be equated

01:12:06with just poorer quality.

01:12:08I think the better the wine, obviously, the happier I am, but I'm really delighted to see

01:12:12the value on offer as well in this case.

01:12:14Quality, value, and it's convenient.

01:12:16We always use wine in the restaurant out of a box for glue wine.

01:12:19Ah!

01:12:20Oh!

01:12:21Yeah.

01:12:22I thought you could say all of our restaurants have other wine in the box,

01:12:25but we just don't show people.

01:12:26I'll tell you who loves a box of wine teenagers.

01:12:28They love it.

01:12:29Yeah!

01:12:30You'd see these horrible crushed...

01:12:33That is just brilliant.

01:12:35All of this is in your book and more.

01:12:37It's literally everything I need to know about wine.

01:12:40It's a fantastic book, and it looks beautiful.

01:12:43Cheers, Ollie, congratulations.

01:12:45Thank you so much.

01:12:46Yes.

01:12:47Well, we'll soon find out whether you voted for Ben to enjoy Bryn's cooking,

01:12:50his food heaven, or challenge him to make Ben's food hell more appealing.

01:12:54But first, Dave's taking sight on a trip down memory lane in Bamboura.

01:12:58Magnificent, isn't it?

01:12:59It's hugely important to me, this beach.

01:13:00It's part of my family history and heritage, really.

01:13:13When my sister was three, she got polio.

01:13:16Mm-hm.

01:13:17And Dad walked up and down this beach for six months in the waters.

01:13:21Just packed his job in.

01:13:23Six months.

01:13:25My sister walked from Stal Rock, which is just over there.

01:13:28Yeah.

01:13:29All the way to sea houses at the other end of the bay, three times a day.

01:13:34Maybe the seawater helped.

01:13:37You know, she was an Irish dancing champion, isn't she?

01:13:39Yeah, she was an Irish dancing champion.

01:13:40Ran for the county, ran cross country for the county.

01:13:43Remarkable.

01:13:44So, it's an important place.

01:13:46And all the comings and goings of our family, you know, we all...

01:13:50Everybody comes here.

01:13:51You know, it's just, you know, this is where we...

01:13:54This is where we walk and where we talk

01:13:56and where we catch up with each other.

01:13:58It's just wonderful to have this perspective, to be honest.

01:14:01Cheers.

01:14:02Needs to not thumbling, mate.

01:14:03Cheers.

01:14:07Right to the kitchen.

01:14:11The fact we're in Bamboura Castle,

01:14:12we can elevate the humble potato from the field to royalty.

01:14:17This is going to be the poshest soup we've ever made.

01:14:19It is.

01:14:20This is flour with black truffle.

01:14:22Start by melting some butter in a pan.

01:14:26Thinly slice some leeks.

01:14:27I reckon, for the potato scones,

01:14:29because I don't want them too soft, I want them quite floury,

01:14:32I'm going to steam a couple of potatoes.

01:14:34That's a good idea.

01:14:37Right.

01:14:38This is going to take about half an hour to steam, isn't it?

01:14:44I tell you what.

01:14:45What?

01:14:46Do you know what?

01:14:47People make the mistake of using black pepper with leekin' potato soup.

01:14:50Then you don't.

01:14:51No, you're white.

01:14:52I agree white pepper in this.

01:14:53Yes, absolutely.

01:14:54I also like white pepper in mashed potato.

01:14:56I do too.

01:14:57You don't want speckles, and it's a sharper taste, isn't it?

01:14:59Yes, it is.

01:15:00Add the leeks, peel a potato.

01:15:04I'm using my fauna.

01:15:08What a magnificent spud.

01:15:12Right, I'm going to put these diced potatoes in now, Neil.

01:15:17So we've got 300 mils of chicken stock,

01:15:20and then the same of whole milk.

01:15:28The milk will give a really creamy texture to the soup.

01:15:32Leave the soup to simmer for about 30 minutes.

01:15:35Ooh, let's see if these are done.

01:15:38You see, steaming the spuds gives them more texture and less moisture.

01:15:42Right, let's weigh the flour.

01:15:47150 grams of flour.

01:15:53Teaspoonful of baking powder, BP.

01:15:58Mash or rice the potatoes.

01:16:01Right, that's the butter melted.

01:16:03So all I've got to do now is to add the butter and one egg

01:16:08into the mixture to make a dough.

01:16:10Very lovely.

01:16:12I love potato cakes.

01:16:13There's just something.

01:16:15Yeah, they're just great.

01:16:17Melted butter.

01:16:19Knead it all together till you get the consistency of dough.

01:16:24Look at those.

01:16:25I think I can get four of these in the pan at a time.

01:16:29All right, remember that.

01:16:31You put oil with the butter to stop the butter burning.

01:16:35You put butter in with the oil to make it go golden brown.

01:16:39Gently lay the cakes in the hot butter and fry till golden.

01:16:43Oh nice, look at those.

01:16:45Now I know you're going to garnish your soup with luxurious truffle.

01:16:48So I'm going to top these potato cakes with my fermented tomatoes.

01:16:53What you do is you make a weak brine solution, a couple of tablespoons of salt with water.

01:16:58Right.

01:16:59It's a bit like a battery.

01:17:01Got you.

01:17:02Yeah.

01:17:03So then you put some black peppercorns.

01:17:04Yeah.

01:17:05Your tomatoes.

01:17:07Some bay leaf.

01:17:08Yeah.

01:17:09More tomatoes.

01:17:10More peppercorns.

01:17:11Yeah.

01:17:12Make sure it's full to the top.

01:17:14And then you put cabbage leaf.

01:17:16In this case, cavallonero, because that's what was growing in the top.

01:17:19Now the cabbage, as it kind of goes and gives off gases, it starts to ferment the tomatoes in the brine.

01:17:26So, every day for four days, you burp it, because you can see the bubbles rising as it ferments.

01:17:34You've got to let the gas off.

01:17:35Got you.

01:17:36And then you just keep them in the fridge, and these will keep for months.

01:17:39Shall we try some?

01:17:40I just think, obviously everything's very white.

01:17:44The potato scones.

01:17:45Yes.

01:17:46The vichyssoise, the licking potato and truffle.

01:17:48Yeah.

01:17:49Black and white.

01:17:50I just think a bit of colour and a bit of umami goodness.

01:17:52So let's taste this fellow, shall we?

01:17:56Mmm.

01:17:57Oh yeah, that's great.

01:17:58Yeah.

01:17:59Mmm.

01:18:00Bit of umami.

01:18:01I'm chuffed with these.

01:18:02Yeah, no, they're great, mate.

01:18:03I've got jars and jars of these.

01:18:04Right, I think the soup should be ready, so in with the blender and blitz it all into

01:18:11a rich, creamy soup.

01:18:15And I think we're ready to serve.

01:18:17I'll top these lovely cakes with a generous helping of the fermented tomatoes.

01:18:24Ladle the soup into bowls and garnish with shavings of black truffle.

01:18:28How indulgent is that?

01:18:34Ah, well thank you boys.

01:18:35Who knew that soup could be so decadent?

01:18:37Lovely, with a bit of truffle in it.

01:18:38Yes.

01:18:39Time to find out whether it's food heaven or food hell for Ben here.

01:18:40Now as a reminder, heaven was fish and chips and hell was halibut with sweet potato mash.

01:18:52Thanks to everybody who voted.

01:18:54I can now reveal, and it's not a surprise, that 73% went for heaven!

01:19:01Yay!

01:19:03Because you are a national treasure, you see, and it would be terrible if it was hell.

01:19:07So what are we cooking then Bryn?

01:19:09So we're going to do fish and chips.

01:19:10Ah.

01:19:11Proper fish and chips.

01:19:12So we've got a nice bit of cod here.

01:19:13If you can make the batter for me.

01:19:14Of course.

01:19:15So we're going to put all the dry ingredients, flour, baking powder and salt, and that's

01:19:18a Welsh pale ale.

01:19:20A wild horse from Caldidnall.

01:19:21Nice.

01:19:22Beautiful, gives you a nice bit of nuttiness to the batter.

01:19:25I'm going to put that in.

01:19:26I will just mix them all together really.

01:19:28Mix them all together.

01:19:29And what are we going to be drinking with this then?

01:19:31It's got to be fizz.

01:19:32I know Ben that you love bubbly.

01:19:34Yes I do.

01:19:35And with fish and chips.

01:19:36Fizz and chips for me is always the answer.

01:19:37Fizz and chips.

01:19:38I love it.

01:19:39See what you did.

01:19:40Yeah.

01:19:41If you think of the bubbly in the wine, that goes with the crunch of the fish.

01:19:44And cuts the grease.

01:19:45Exactly.

01:19:46You don't have to brush your teeth out.

01:19:48You don't have to.

01:19:49So there should be one for you I think under the counter.

01:19:51I'm looking.

01:19:52I can't faucet beneath Alex.

01:19:54No you can't.

01:19:55This one here is called Tesco Finest 1531 Blanquette de Lemieux.

01:20:01£7.50.

01:20:021531 is the year they claim to have invented sparkling wine down in the south of France.

01:20:06So the grape here is Mozac.

01:20:08But it's made in the same way as Champagne.

01:20:10Traditional method.

01:20:11Method Champagnois.

01:20:12Exactly.

01:20:13So tiny bubbles.

01:20:14Yes.

01:20:15Those of flavour.

01:20:16Saving yourself an absolute fortune.

01:20:18And I think it's great for any kind of celebration.

01:20:20It is gorgeous.

01:20:21Very, very reminiscent of Champagne.

01:20:23And absolute cheers all.

01:20:24And thanks for voting for me.

01:20:25Except for 27% who didn't.

01:20:27We'll need to have a version of that.

01:20:30We do.

01:20:3110.50.

01:20:3210.50.

01:20:33It's a hidden gem isn't it?

01:20:34Brilliant.

01:20:35Now we mix.

01:20:36You let it sit for a bit.

01:20:37Always a bit to relax.

01:20:38So I put the piece of fish, flour, salt into the batter.

01:20:40And now we're going to deep fry it.

01:20:41I'll take, how long have we got Alex?

01:20:43About six minutes.

01:20:44I'll take four.

01:20:45There you go.

01:20:46Excellent.

01:20:47And Ben we only just, I mean we still really haven't got through anything in terms of the book.

01:20:52You know we've done a few anecdotes, but there's so much in there.

01:20:55You know when you were writing it?

01:20:56Because obviously it's a chance to have a really good look back at your life.

01:21:00Which period were you most happy?

01:21:02Do you know I've been generally very happy all my life.

01:21:05When I talk a bit about my childhood it really is only a bit.

01:21:08Because I came to conclude that I think if you had a happy childhood you don't really

01:21:12remember a lot of it.

01:21:13I think if you're unfortunate enough to have sadness in your childhood or worse then of

01:21:18course it never leaves you.

01:21:19But it's just a sort of golden memory really.

01:21:22I've been generally very happy.

01:21:24But I've got to say, I mean I do a photo of my wife and I on our wedding day and that

01:21:27was a question of the happiest day of my life.

01:21:29So you know I guess that writing all about the funny circumstance of meeting Sophie.

01:21:35I was with Rick now the day I met Sophie because we were on a plane to Australia to do our tour.

01:21:42Me and Rick we do half, I did the first half, he did the second half.

01:21:45And on the plane the promoter said I've got some good news and bad news fellas.

01:21:49I said what do you, he said well the bad news is you've got to have four Australian artists on with you.

01:21:53Literally the union insisted for every Brit there was two Aussies.

01:21:56Well we can't do that.

01:21:58They said the good news is we booked an all-girl rock band.

01:22:01And I ended up marrying a bass player.

01:22:03And yes you are.

01:22:04Yeah that was a very happy time.

01:22:06As I said so many stories in there with people that we all feel like we know because they're part of the sort of fabric of British history and popular culture.

01:22:15You once read a script to Rowan Atkins.

01:22:18And you know it was a funny experience wasn't it?

01:22:23It was.

01:22:24Well he always, he always is.

01:22:26I don't mind I can shout.

01:22:28I didn't read, Rick, I used to read my scripts to Rick because I did them in longhand and I just loved to hear him laugh.

01:22:34And really his laughter was the edit so reading to Rick it was just a beautiful experience.

01:22:39He'd just roar with laughter.

01:22:40The exact opposite working with Rowan.

01:22:42And the first time Richard Curtis and I took our scripts for his new review show which we'd written up to his place in the country.

01:22:50And yeah it was like the headmaster you know he'd sit there and he'd silence an hour.

01:22:54He'd do these elegant fingers he'd just take another one and occasionally murmur there's half an idea here or this shows some promise.

01:23:04And that's literally, that was all you know.

01:23:06That would be terrifying.

01:23:07By the end of it we were like this.

01:23:08Yeah.

01:23:09He said oh Benj I hope I wasn't that awful.

01:23:10He was.

01:23:11He was that awful.

01:23:12Yeah.

01:23:13But Row is a beautiful, I mean a very very dear friend and incredibly kind but quite distant.

01:23:20You know he's not going to give you a lot until you know until you really know him.

01:23:25But he must have quite the presence to think that you and Richard Curtis who've done so much felt like that.

01:23:32Well we were younger then.

01:23:33This was pre quite a lot of hits.

01:23:35But yeah we, he has got an intimidating presence because obviously you write something for a, I don't know the word genius is bandied about but if there is such a thing as a performance genius then Rowan is definitely one.

01:23:47And as a writer who's going to enable that.

01:23:49Yes, yes.

01:23:50And I talk about this a lot in the book what the job of the writer is, the art of writing.

01:23:54And when you're lucky enough to be able to enable a special talent.

01:23:57I mean the stuff I wrote for Rowan or wrote for Rick that no one else could do it you know it had to be them.

01:24:04And when the bloke who you've written it for is reading it and going hmm there might be half an idea.

01:24:10You know it is quite hard work.

01:24:12I preferred Rick's roars of laughter.

01:24:14Yeah, because then you know where you are.

01:24:16Yeah exactly.

01:24:17You turned, sorry to.

01:24:18No go on.

01:24:19You turned Blackadder around by making that switch with him being you know the kind of village idiot too.

01:24:24Yeah Richard and I, because I didn't work on the first series but when Richard to my great great good fortune Richard Curtis invited me to join him to write the second series.

01:24:33The big thing we did.

01:24:35Because in that first series which as I say I wasn't involved with Rowan was kind of playing the idiot.

01:24:40More of a bean like character.

01:24:42And Baldrick was the sly one.

01:24:44And I've always loved Rowan's authority figures you know when he's being supercilious and mean.

01:24:50And so we switched it and made Row the authority figure and Baldrick the idiot.

01:24:55Yeah.

01:24:56I bet.

01:24:57How's it all going Bryn?

01:24:58Yeah good Alex.

01:24:59So we've got, so we cut the potatoes.

01:25:00So we just stick them into a pan of warm water up to the boil and let them cool down.

01:25:05And then we fry them again.

01:25:06So that's the tough twice cooked chips.

01:25:08Right.

01:25:09So put the fish in.

01:25:10That'll take another 30 seconds.

01:25:11The peas, which I blitzed and made the noise while you were chatting.

01:25:14So in this pan just literally blitz peas, salt, pepper, butter, no water at all.

01:25:19So you get the sweetness.

01:25:20Do you like peas?

01:25:21I do.

01:25:22I love all forms of peas.

01:25:23As long as you don't put honey on them.

01:25:25Well do you know.

01:25:26My dad used to love his joke.

01:25:28I eat my peas with honey.

01:25:29I've done it all my life.

01:25:30It makes the peas taste funny but you can fix them all night.

01:25:33He used to love that.

01:25:34So that's honey and peas.

01:25:35I don't know what made me think of that.

01:25:36But I suppose thinking about my parents from their books.

01:25:39Yeah.

01:25:40Was it hard to know what to leave, to decide what to leave out?

01:25:43There's not a lot I've left.

01:25:44I mean I've written, it was 200,000 words.

01:25:47Now it's about 165 there.

01:25:49Sophie read it and she said you're going too deeply into plots of plays that never saw the light of day and student stuff.

01:25:56So I cut a bit of that.

01:25:57But no, I pretty much, it's a very honest book.

01:26:00It's not all roses by any means.

01:26:02I think though, you know, because it's so special to have all of that chronicled into one book.

01:26:08When is the knighthood coming, Ben?

01:26:10Yeah.

01:26:11Because I think Sir Ben Elton rules off the tongue.

01:26:14You should pass.

01:26:15I've never been offered so much as an OBE.

01:26:17The Aussies gave me an Order of Australia.

01:26:19I'm an AO.

01:26:20Well, we'll start a campaign this morning.

01:26:22A service is to culture.

01:26:23Yeah, but no, nothing for the...

01:26:24And we should say, because lots of people will be watching this and they'll think,

01:26:27Oh my goodness, I'd love to watch those programs again.

01:26:30And of course, Thin Blue Line, Upstart Crow, they're all there on iPlayer, aren't they?

01:26:34Well, they come and go, but I think Upstart Crow's on at the moment.

01:26:37As I say, I was with David last night, and oh, we loved doing that show so much.

01:26:41We loved that show about Shakespeare.

01:26:43It was such a wonderful way, probably to end my sitcom career at the BBC.

01:26:48I don't know, I'll get another one now.

01:26:49Hey, it's not ended yet. Come on, Ben.

01:26:51You never know.

01:26:52When you're through, Ben, there'll be another one.

01:26:53I don't think that's happening any time soon.

01:26:56Well, here we are, your heaven is ready.

01:26:58Oh my gosh.

01:26:59Crispy chips, and you've got to hear the batter.

01:27:01Crispy batter.

01:27:02Crispy batter.

01:27:03Nice and thin.

01:27:04And of course, Ben.

01:27:05A little bit of vinegar.

01:27:06You mentioned vinegar a few times.

01:27:07There we go.

01:27:08Here you are.

01:27:09What a minus a clean floor here.

01:27:10Look at this.

01:27:11Thank you, Bryn.

01:27:12Oh, I'm so great.

01:27:13Just a little bit of vinegar on the...

01:27:15A little bit.

01:27:16On the fish as well.

01:27:18On the fish as well, yeah.

01:27:19And on the lemon, a lovely big widge, what's your lemon?

01:27:22I cannot wait.

01:27:23Oh my gosh.

01:27:24Oh, listen.

01:27:25Let's go back into that.

01:27:26Oh, that is such a crunch.

01:27:28Oh.

01:27:29Mmm.

01:27:30Mmm.

01:27:31Perfect.

01:27:32This is hot.

01:27:33They're good.

01:27:34And of course, Bryn, you make this kind of thing in Porteira.

01:27:36Sorry in Porteira.

01:27:37I've got a restaurant on the beach.

01:27:38Oh, do you?

01:27:39We're literally looking at the sea, but we do fish fingers.

01:27:40We're quite famous for our fish fingers.

01:27:42Daily.

01:27:43In a sandwich?

01:27:44In a back, potato sauce, and with these peas and chips.

01:27:46Oh, my fish finger sandwich on the beach.

01:27:48I'm coming to Wales, Bryn.

01:27:49You're coming to Wales.

01:27:50I'm coming to Wales.

01:27:51Oh, well, you know, that is all from us today on Saturday Kitchen Live.

01:27:55Thanks so much to Rav, Andy, Olly, my sous chef Bryn, and of course, to Sir Ben, I'm

01:28:01going to call you.

01:28:02All the recipes from the studio are on the website, bbc.co.uk slash Saturday Kitchen.

01:28:07Matt's got more Best Bites for you tomorrow morning at 10am on BBC Two.

01:28:11And he'll be back here live next week with Theo Randall, Adijoke Bacare, and reigning Strictly

01:28:17Charm.

01:28:18Oh, you're so lovely, Chris McCausland.

01:28:20Enjoy the rest of your weekend, and bye for now.

01:28:22Bye.

01:28:23Bye.

01:28:24Bye.

01:28:25Bye.

01:28:26Bye.

01:28:27Bye.

01:28:28Bye.

01:28:29Bye.

01:28:30Bye.

01:28:31Bye.

01:28:32Bye.

01:28:33Bye.

01:28:34Bye.

01:28:35Bye.

01:28:36Bye.

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