Saturday Kitchen Season 2025 Episode 43

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Transcript

00:00:01Good morning. Get ready for a feast of food and fun. There's a sprinkling of Michelin

00:00:04starred magic in the kitchen and definitely no traitors at our round table. Santa Kitchen

00:00:09live. Good morning. Welcome to the show. In the culinary dream team this morning we have

00:00:35two chefs with restaurants that are on everyone's wish list. We've got Max Cohen from Dorian

00:00:39and Myrtle's Anna Hall and Ollie Smith who picks wines that answers everyone's wishes. Now

00:00:46our special guest today needs absolutely no introduction. He's fresh out of the Traitor's

00:00:49Castle and wowing audiences in the West End. It's Sir Stephen Fry. Good morning Sir Stephen.

00:00:58How are you? I'm very well. A little bit triggered by this round table but otherwise... I'm sure.

00:01:02I'm sure. Did you enjoy the whole experience? How could one not? It was astonishing. It looks

00:01:08a lot fun. Oh it is amazing. Yeah. It's intense I can tell you that but you can imagine how

00:01:13it is every single day is like a week in terms of emotional stretching. Like us last night?

00:01:19Very much so. Ollie and I had a little date night. Where did you go? You went to see the importance

00:01:25of being honest. That's very kind. We had a lovely time didn't we? It was superb. You were unbelievably

00:01:30amazing. It was joyful. Oh thank you. I hope I was believable as the character. You were. You were. You were. You never tell an actor they were unbelievable. Oh you are unbelievable.

00:01:40Yes. No no no. It was magnificent. I know what you mean. You were very kind. Very much enjoyed it. You've got two performances

00:01:45today. Yes. Matinee day today. Yeah. That's a tough one. Well it is but you know you guys in kitchens you know what it's like. Intensity is the name of the game and when you first go into a kitchen I mean as a boy I used to work as waiter you know in restaurants and hotels and things and I couldn't believe how long a day was and how intense it was and after the second day I thought I'm going to have to leave. I can't do this. But suddenly your body gets used to the rhythm and it's the same with the place. Until you break.

00:02:12Teaching is the same. You cannot believe how hard work teaching is when you started. You know you're through to the first break of the morning and you think that's it. I can't do anymore. Right. But somehow and once you're in the rhythm it's fine. Yeah. You actually enjoy it. Well let's get some food in you today. Thank you. Come hungry. Let's see what's on the menu today. Now Max welcome along. Now Max we're all excited that you're here. Your restaurant. Happy to be here.

00:02:34Taking the food world by storm. You're giving us a little sample of what you've got. Yeah we've got a potato rosti pan fried crispy chicken skin mayonnaise fried pollock mustard leaf shallot salad. Beautiful. And the rosti is that's a thing at Dorian isn't it? Yeah that's a thing. We do a homemade version here so a little bit bigger. Yeah. Dorian we do the small ones. Yeah. Load it with everything and anything. Excellent. Excited to eat that later. Anna you got some comfort food for us?

00:03:04Brown bread croutons and I'm going to serve it with some buttery cool cannon mash. Especially for big man himself. One of your favourites. I'm very fond of it. It's like bubbling squeak taken to heaven. Now Ollie what serve you got for us today? I've got some pretty iconic wines actually. I've got a famous Australian wine for Max's dish which is peachy and delicious and Anna has already bought some. Yeah I witnessed that. Yeah that was a bit quick off the mark. Well I don't blame you. Well they go quickly. As soon as you start banging on about the wines here. They do. They sell out.

00:03:34Well I took it as a great compliment. I didn't see banging on. That was a wrong choice. I think wittering, talky talky word word. All of these things. And for Anna I've got a really lovely fragrant wine from Portugal. It's got a bit of welly to it but it also feels like somebody's just sprinkled a few rose petal confetti. But not the one she ordered. She didn't order that one. Haven't ordered it yet. Not yet. She tried that one first. Yeah. I'll be quick then. Unbelievably you've never been on the show before. No this is my first time and I'm very happy. Well welcome along. Thank you.

00:04:04Thank you. Working very hard last night. You do two shows today. So thanks for joining us. Pleasure. Now listen Stephen tell us about your idea of food heaven and food hell. What sort of food do you love? I'm really fond of Scandinavian food. I love the cleanliness, the simplicity, the you know the just things like gherkins only pickled cucumbers I guess. And horseradish with herring. That's a classic. But I love meatballs as well.

00:04:31Shurt Buller they call it. It's spelled Kurt Buller but pronounced Shurt Buller I believe. The Swedish meatballs are lovely with lingonbury jam. A rather nice sour jam. And again it's just clean and simple. But I don't know why I like it. I don't think I have any Norse blood in me. I'm not a Scandinavian. I think we all do. Don't we? We're bound to in fact. Do you know what? If I close my eyes it's like I'm on set of QI. Oh that's very close. This is a tremendous show. It's a tremendous show. It's a tremendous show. I don't like you ever be allowed on QI.

00:05:01Never may not have it. And what about food hell? Food hell? Well the stink weed from hell from the devil's moor is coriander which is simply inedible. And it's a lie if anybody tells me they like it. I don't give it to you to punish it. They ruin a good ceviche or some nice Thai soup or lactate or something. You have that thing where it tastes soapy. Soapy. And I can't quite understand how nobody has it.

00:05:31I'm watching who agree with me and go yes someone has spoken out against this revolting thing. And curiously game. Yeah I'm not fond of game. You know you go to a it's a rather posh country house sort of thing to serve pheasant and partridge and those sorts of things. Grouse and you spit out the bits of shot. Yeah. And they hang it to rot it which is apparently a good thing. I mean you're making it sound really unpleasant. And gaminess generally is just not something that appeals to me. It's a bit fibrous and it doesn't you know do anything for me I'm afraid.

00:06:01OK. Well national treasure Sir Stephen Fry's fate is in your hands so no pressure there. I can't be banished and sent to food hell. Exactly. That would be terrible. That would be a terrible week. I still can't believe they banished you. Will you go for his idea of food heaven a classic recipe borrowed from our favourite Swedish chef Nicholas Ekstedt. If so I'm going to make Swedish meatballs. They're going to be steamed. Keep them nice and juicy. I'm going to fry them for a bit of bite and serve with Scandinavian style red currants. Pickled cucumbers with pink peppercorns and an anchovy cream sauce. Or will it be his idea of food hell transformed coriander with

00:06:31a bit of game. So I'm going to convince Stephen or try to on game with deep fried pheasant goujons served with a whole host of coriander including a little punchy coriander dressing, a coriander bitter leaf salad and coriander fries.

00:06:45Oh. Log on to the website now and view the terms and privacy gnosis and have your say. All that still to come plus today is world pasta day. Thank you. So to celebrate we've invited pasta evangelists Finn and Roberta to make a Sicilian classic to prove why sometimes getting turned down on Dragon's Den can be the best possible outcome. It's a good story. Wait for that. Max.

00:07:06All right. Basilis. Let's do it. So we're going to do potato rosti. You're going to do the rosti. Yep. If you could grate those potatoes on the thickest setting. Sure will. Okay. I'm going to start on the chicken skin. So we've got chicken skin here. You can get it from any local butcher. Spread it really thin. Make sure it spreads out so you can get it as crispy as possible. Okay. And then you want a tray on top to keep it flat basically to get it most crispy. Into the oven. 190 degrees. 30 minutes.

00:07:35How often do you change your menu, Max? Is this on all the time? Yeah, rostis are always on. Right. But we change the menu pretty much every week. Okay. Something new is happening. Yeah. Just keep the team excited. Keep the guests excited. Keep them coming back. Tell us about the rosti then. This has become a bit of a signature. It has. It actually all started with a crab toast. Right. So we were doing crab on toast. Mm-hmm.

00:08:02And then we were just trying to find a more interesting vehicle to hold the crab, I think. Okay. Came out with the rosti. So in the way, I mean, you go around London and other restaurants, you see a lot of flatbreads. Yeah. Yeah. Flatbreads is a bit of a trend. A bit like that, right?

00:08:15I think we're setting the rosti trend. Uh-huh. And I think a few are copying, which is great to see. Um. Oh. Flattering. Flattering. Absolutely. So mayonnaise, egg yolks, mustard in.

00:08:26And then slowly streaming the oil. Um. Just making sure not to go too fast. What happens then, Max? We split that mayonnaise and that did not happen yesterday. Didn't happen twice. Didn't happen twice. You split the holidays, right? Yeah, I did split the holidays. Had to get that one. Um. So tell us about your, um, uh, sort of, your, your, your, sort of, journey. I hate that word. Yeah, me too. Um. What, give us another word? Journey. Adventure. Adventure. Thank you. Yeah, my adventure.

00:08:56Uh-huh. Um. Um. And then went to Sweden.

00:09:26So to Stockholm. Right. Uh, yeah. Which was just incredible. As you say, the, the people, the food, um, just inspiring. Mm-hmm. Where's that Maurice gone? Uh, Maurice. I'll find you one. Don't worry. I got a spoon. There we go. Okay. Go on. Um. Yeah, it's just a super inspiring place. And then, um, back to London. Worked in a few fine dining restaurants. Mm-hmm. Uh, the highlight of that being Okoyi with Jeremy Chan. Okay. Uh, just, you know, a guy who hadn't really

00:09:56trained anywhere else. Mm-hmm. So, uh, food, his interpretation of food was his own. And his own only. Mm-hmm. Um, so that was incredibly inspiring. And then, after that, on to Dorian. Um. And, uh, obviously, you're now holding a Michelin star. Was that, was that the intention? Uh. Within a year, I believe. I, I, I always say it's sort of, it was, it was in me to achieve that, having worked in these places. Um. But it wasn't, you know, it didn't drive us. Right. But to get it was incredible. And. Now, now, now, now, now,

00:10:26you've got the fun of, uh, holding on to it. Yeah, exactly. It's, that, that's what I say. It's like, uh, it's like a diamond. I was given a diamond that I didn't ask for.

00:10:34And I, and I could hold on to it. Uh, but I love the diamond. It's a good, it's a great diamond. Tell us a bit about the name, because obviously, Dorian, there's a lovely Oscar Wilde connection. Picture of Dorian Gray. Yeah, it does. Uh, so, yeah, it's, it's based on Dorian Gray and, and had anistic pursuit. That means gift. Yes. Ah, okay. In Greek. Yeah. The gift of a restaurant. Yeah. The door is God's gift. Oh, of course, yeah. What, what does it mean, sorry? Gift. Dorian. Yeah.

00:10:56Oh, really? Okay. Um, right. Okay, let's, before I go too far with this. Yeah. Um, ideally, you salt the potato. Yeah, salt the potatoes. Um, yeah, you really want to get the salt penetrating the potato.

00:11:11Otherwise, you, yeah, you end up with a bland rosti. Okay. Give it about 10 minutes and then wash off all that starch, right? Yeah, exactly.

00:11:18And then into the pan. Mm-hmm. And then use a fork just to bash the middle to spread it out to the edges. Okay. Just allow the bottom to go golden. Mm-hmm. Uh, and once you've got that, we'll flip it over.

00:11:28I'm making tempura batter here. So, corn flour, plain flour in, and a little bit of ice. Mm-hmm. The ice just keeps the mix cold, uh, so that when the fish hits the batter, uh, you actually get a crisp, like, most crisp.

00:11:42Okay. Um, that, and that's because the ice doesn't allow the gluten to develop too much. Okay. So, little, little, kind of, Michelin-y tips. Little mission tips, yeah.

00:11:50And then we also have another mission tip here. Yeah. And we've scaled the fish with a knife, so we cut underneath the membrane. Um, so, when you grill this fish, you get incredibly crisp glass skin.

00:12:00Yeah, this. Yeah, you can see that. And I've seen that done with mackerel. They take the membrane. Yeah, same thing. Same idea.

00:12:05Right. I've never seen it done with a bigger fish. Um, same with the fryer, though. So, I'm going to dip the fish into the batter, but leave the skin exposed.

00:12:14Okay. So that when you fry it, you get that crispy skin.

00:12:19And why are you doing that? Because just to keep the skin... Yeah, I mean, to fish... The skin of the fish is the best part. So, yeah, you'd be silly to get rid of it. Um, and then, obviously, if you cover it in the batter, then you don't get the crisp skin.

00:12:32Nice. So, just on the sides. Two minutes in the fryer.

00:12:34Yeah. Stephen, you've been to Dorian?

00:12:38Yes, it's wonderful. Um, I... And we mustn't run away with the idea that it's ponzi. It's a... It is a bistro. It's a lovely atmosphere.

00:12:46It doesn't feel like a high-end experience to look at straight away. It's just friendly in a nice local neighbourhood joint.

00:12:54But the food is of a really, really high order of excellence and so delicious.

00:12:59Yeah, yeah. And was that sort of the intention? Sort of play it down, deliver, over-deliver?

00:13:05Yeah, I think so, definitely. We, um, we like to brand ourselves, you know, unpretentious, accessible. We're a bistro at the end of the day.

00:13:11Mm-hmm. Um, and we, we want to always be a bistro. Okay. Um, and I think that's what attracts people, is not being too over-the-top.

00:13:19Well, especially, I mean, especially these days, uh, but also in those kind of neighbourhood way.

00:13:24People want to just sort of wander out. I was asking Max if you knew the difference between a bistro and a brasserie and we...

00:13:31Yeah, yeah. We don't really know the difference. Do you? Is one Italian is one French?

00:13:35No, I think it's an argument... Brasserie always... Size. Yeah, it's a size. A brasserie's got to be, uh...

00:13:42Yeah, because if you think a brasserie is Adele, there's a big grand... Yeah.

00:13:45I think it's interchangeable over here. It might even be interchangeable in France, but I think originally, back in the day, it was about the size. Smaller and bigger.

00:13:53All right, so I'm going to, uh, so I pulled that fish up, let it rest for two minutes.

00:13:58Okay. And then back in, get the heat going through it, get it crisp again. Okay.

00:14:02Uh, you've got the muscly salad. Right, I'm doing this. So this salad, this is, um, it's not a sort of a light, delicate dressing, is it?

00:14:11This is a real kind of... Yeah, quite muscly, quite heavy in vinegar.

00:14:15And I like to leave the shallots in there first, just to sort of pickle a little bit.

00:14:18Okay, and what was the, um, the name of that juice I've added without flagging?

00:14:21Yeah, that's the miyagawa juice. Um, so citrus season at the moment, one of my favourites, miyagawa.

00:14:28Um, miyagawa. Miyagawa. Miyagawa. Miyagawa.

00:14:31Anna, you know that, right? You know, you've heard of it.

00:14:33I mean, citrus season is so exciting. Yeah, it's sort of a cross between lime and orange.

00:14:37You get the acidity of the lime. Okay. Sweetness of the orange.

00:14:40Right, so the rosti is ticking over. This, I mean, we'll take...

00:14:45There's a fish. Oh, it's done. Okay, nice. You can see the crispy skin as well. Beautiful.

00:14:49Beautiful. So we should, so we get a nice colour on the base, nice and slow, so nice and golden.

00:14:53Yeah. A little bit more butter, flip it over. Yeah, a little bit more butter, flip it over.

00:14:58You're just looking for colour. The potato will cook by the time you've coloured it.

00:15:01And that's the kind of colour you're looking for, right? That's the one.

00:15:03Nice and golden. Right, okay. Right.

00:15:07So, onto the board. There you go.

00:15:10So, all in all, that takes, what, 10? Yeah, 10, 15 minutes. 10, 15 minutes, okay.

00:15:15And I'm just going to slice it like a pizza. Right. Again, bit of fun.

00:15:19Do that. We've got everything in there. That's cool.

00:15:21If you want to make Max's dish at home or just the incredible chicken skin mayo, quite frankly,

00:15:26you can buy the recipe at bbc.co.uk forward slash Saturday kitchen or scan the QR code.

00:15:31So, Rosti on.

00:15:35I've got a surplus of butter here. Have I forgotten something?

00:15:38Um, no. Could be Anna's butter.

00:15:41Right. So, mix this.

00:15:45Again, it's like I said, it's a major kind of ingredient. It's not just a delicate salad.

00:15:50Yeah, I think I'm all about flavour, bold flavour.

00:15:54And that salad definitely encompasses that.

00:15:57But crispy chicken skin mayonnaise going on top of the Rosti.

00:16:00Mm-hm.

00:16:03And then a layer of chicken skin, because you can never have enough in my eyes.

00:16:10You put chicken skin in his eyes?

00:16:12You put it in your eyes?

00:16:14Yeah. Candy.

00:16:17The chicken skin mayonnaise is something else.

00:16:20And then, honestly, we had it...

00:16:21Pollock on top.

00:16:24Right. There you go.

00:16:26Lovely.

00:16:27And then just going to drape the salad...

00:16:29...over the side.

00:16:31Is this on your menu currently?

00:16:33This is not.

00:16:33But this, to me, was just an expression for me.

00:16:36Terrible error, Max.

00:16:37People will be wanting it later, I'm telling you.

00:16:39Well, that is an opportunity to bring it back, eh?

00:16:42Right. Beautiful.

00:16:44Right. Remind us what it's called, Max.

00:16:45Yeah. So, this is my home-style potato Rosti, so a take on the Dorian Rosti.

00:16:51Crispy chicken skin mayonnaise, fried Pollock, shallot and mustard leaf salad.

00:16:55Awesome. Well done.

00:17:00OK.

00:17:01Incoming.

00:17:02Wow.

00:17:03Wow.

00:17:04Speed with which this is assembled and...

00:17:07Ooh.

00:17:08Right.

00:17:08So, this is the wine Anna's got very excited about.

00:17:12This is indeed, this is...

00:17:13I'm excited about it.

00:17:13Pay attention, everyone.

00:17:14This is the Hermit Crab, Viognier Marsan, from Australia.

00:17:18It's £13.47 in Asda, made by one of the...

00:17:21I mean, he's a larger-than-life character, Chester Osborne.

00:17:24He... I mean, he's in an...

00:17:25He kind of...

00:17:26He has...

00:17:26Great.

00:17:27He's like a pirate in a Hawaiian shirt.

00:17:28That's what I'm trying to think of.

00:17:29He wouldn't mind me saying that.

00:17:31Longshanks, you know, incredibly expressive winemaker.

00:17:33The clues in the name, the Hermit Crab,

00:17:35it goes fantastically with shellfish or anything from the ocean.

00:17:39So, with the Pollock, it's delicious.

00:17:40It also has a bit of welly about it.

00:17:41So, that's what I want with the peach skin mayonnaise.

00:17:44You know, it's almost like peaches and limes

00:17:46just tumbling about in a tombola.

00:17:47It's got...

00:17:48It's a lot, isn't it?

00:17:48It's got lots of flavour.

00:17:50And it's joyful.

00:17:52Some of it, he's used natural yeast,

00:17:53so for a bit of complexity, a little tiny bit of oak.

00:17:56They were the first, I think, to plant Viognier

00:17:57in the McLaren Vale, where this comes from.

00:17:59The winery stretches back to 1912.

00:18:01And it's...

00:18:02Oh, beautiful.

00:18:02Yeah, planted by a teetotaler in the family,

00:18:04selling fruit to other wineries.

00:18:05But a bit of an icon, that red stripe is very famous

00:18:08in the world of wine, and I'm delighted to see it on the shelves.

00:18:11That's very good.

00:18:12It's excellent.

00:18:12Really punchy, very big.

00:18:14Cracking glass, but it goes well with that.

00:18:15This is also so good.

00:18:16Are you happy? I was about to come to you.

00:18:17Really punchy and really delicious.

00:18:19Superb.

00:18:20Oh, man.

00:18:21That crunch from the chicken skin

00:18:22is such a blissful addition to the dish.

00:18:25It's amazing.

00:18:26Yeah, good.

00:18:27And I love the dressing.

00:18:28Yeah.

00:18:29But it's full of punch.

00:18:30But it's fun.

00:18:31The chicken skin, the fish, batter.

00:18:34The glassy batter is so precise.

00:18:35It's completely delightful.

00:18:37And that little citrus buzz,

00:18:38there's a little almost of gingery spark to this wine

00:18:40that picks up on it absolutely beautifully.

00:18:42Anna Hall, remind us what you're doing.

00:18:45I'm going to do braised beef shin

00:18:46with sweet potato and cinnamon.

00:18:49And I'm going to do some beautiful, buttery...

00:18:51That's enough.

00:18:52...cocannon.

00:18:52Don't forget, if you're in charge,

00:18:54you want to cook at the end of the show.

00:18:55Do you prefer Stephen's idea of food heaven,

00:18:57Nicholas Exted's Swedish meatballs

00:18:58with red currants and pink peppercorn-pippled cucumbers,

00:19:02or his idea of food health,

00:19:03pheasant gougions, coriander dressing,

00:19:04radicchio salad?

00:19:05Log on to the website now and have your say.

00:19:07Right, let's catch up with Rick now

00:19:09on his culinary travels across Vietnam.

00:19:11He's in Ho Chi Minh City,

00:19:12following in the footsteps of a literary hero.

00:19:14Take a look.

00:19:22And so to Saigon,

00:19:24or Ho Chi Minh City as it's called today,

00:19:26and it was here that one of my literary heroes

00:19:29got a great deal of inspiration,

00:19:31Graham Greene.

00:19:37In fact, this hotel, the majestic,

00:19:40he knew inside out,

00:19:41and it still clings to that time

00:19:43when it was full of French officers

00:19:45smoking galois and drinking wine

00:19:47as if they hadn't got a care in the world,

00:19:49before Diem Bien Phu,

00:19:51when the French were defeated

00:19:52and left the country.

00:19:54But the hotel still lives on.

00:20:10Well, the hotel have very kindly

00:20:12let me look round the room

00:20:13where Graham Greene stayed.

00:20:15Stayed for long periods of time, I guess.

00:20:19Wow, he certainly didn't slum it.

00:20:21Look at that.

00:20:23But then we know he didn't.

00:20:24He was, after all,

00:20:26a novelist and not a journalist,

00:20:28and all the journalists were down the road

00:20:29in the Continental Hotel

00:20:31and at half the rate he was paying here.

00:20:34That is lovely.

00:20:38And I guess that's the desk

00:20:41at which he wrote part of The Quiet American.

00:20:44The Quiet American is, I think,

00:20:46the easiest way into Greenland,

00:20:48that guilt-ridden, melancholic world

00:20:51which is so beguiling to us fans.

00:20:54And at the beginning of Ways of Escape,

00:21:00a book of essays,

00:21:01there's a piece which I think

00:21:03really sum up why people become

00:21:05travel writers, journalists,

00:21:07or indeed why they make television programmes.

00:21:10It's wonderful.

00:21:11Writing is a form of therapy.

00:21:14Sometimes I wonder how all those

00:21:15who do not write, compose or paint

00:21:18can manage to escape the madness,

00:21:21the melancholia, the panic fear

00:21:23which is inherent in the human situation.

00:21:27Orden noted,

00:21:28man needs escape as he needs food and deep sleep.

00:21:33This is one of the main markets of Saigon.

00:21:36I'm really lucky I met Cathy Dan, a real foodie.

00:21:40She's Vietnamese but was born in America.

00:21:43So, Californian Vietnamese,

00:21:45would they find this market

00:21:47strange or would they be

00:21:49very familiar when they walk through it?

00:21:51Definitely not all of the loudness, I guess.

00:21:54But definitely the products

00:21:56are very familiar in the produce.

00:21:58But there's no bargaining in California.

00:22:00That's probably unclear.

00:22:04Cathy told me that people over here

00:22:06eat little and often.

00:22:07This is a typical lunchtime snack.

00:22:09It's called banh hoy.

00:22:11All right, Rick,

00:22:12what you're looking at here

00:22:13is the shrimp

00:22:14and it's lying on a bed

00:22:16of rice vermicelli noodles.

00:22:18So, do you think

00:22:19Vietnamese people living in California

00:22:22or in the States

00:22:22would want to come back to Vietnam to live?

00:22:26Definitely to visit,

00:22:28but not to live

00:22:29because, you know,

00:22:30in the States

00:22:30you have, like,

00:22:32privacy

00:22:32and front doors

00:22:34and front doors

00:22:34and...

00:22:34Front door.

00:22:35And quiet.

00:22:36And I think it's hard to give up.

00:22:39The sort of thing we take for granted.

00:22:40Yes, absolutely.

00:22:41Yeah, no, no, that's true.

00:22:43But, I mean,

00:22:43obviously,

00:22:44they yearn for the food.

00:22:46And do you think it changes,

00:22:47the Vietnamese food in California?

00:22:49I think the flavours are very accurate.

00:22:53The Vietnamese are pretty set.

00:22:55I'm like,

00:22:55this is bun tic nung

00:22:56and this is how you make it.

00:22:58And if you, like,

00:22:59mess around with little things,

00:23:00they'll probably say,

00:23:01oh, no good, no good.

00:23:03Yes, like,

00:23:04my grandparents are very stringent

00:23:06with what a dish entails

00:23:07and whatnot.

00:23:10I could have chatted to Cathy

00:23:11all afternoon.

00:23:13In fact,

00:23:13I never heard anyone

00:23:14talk so well about food

00:23:16and how it links us

00:23:17to our family's friends

00:23:18and, indeed,

00:23:19our culture.

00:23:20And it really does.

00:23:22Cathy told me

00:23:23about this Vietnamese dish,

00:23:24which her mother cooks regularly

00:23:26in California.

00:23:28Well,

00:23:28this is duck braised

00:23:30in orange juice

00:23:31with star anise.

00:23:32It sounds quite exotic.

00:23:33In fact,

00:23:34one of the things

00:23:35I didn't realise

00:23:36was that

00:23:37there are a lot of

00:23:38sort of slow-cooked

00:23:39dishes in Vietnam,

00:23:41which is where this came from,

00:23:43because you tend to think

00:23:44of Vietnamese food,

00:23:45Thai food,

00:23:45as all, like,

00:23:46stir-fries,

00:23:47all very light and quick.

00:23:48But this is much more considered.

00:23:51Well,

00:23:51I'm actually

00:23:52sautéing this duck

00:23:53for quite a while,

00:23:54about five,

00:23:55six minutes,

00:23:56because there's

00:23:57so much fat in the duck.

00:23:58I want to get as much of it

00:24:00as I can out

00:24:01at this stage.

00:24:02And I'll pour it

00:24:03all off into a bowl,

00:24:04simply because if you leave it

00:24:05all in,

00:24:06the finished dish

00:24:07should be just

00:24:07very nastily fatty.

00:24:11I'm going to use

00:24:12plenty of garlic

00:24:13just smashed

00:24:14and dropped

00:24:14onto the duck pieces,

00:24:16and then a lot

00:24:17of sliced ginger,

00:24:18so important.

00:24:20Now,

00:24:20instead of a meaty stock,

00:24:22put in plenty

00:24:23of fresh orange juice,

00:24:24but not enough

00:24:25to completely cover

00:24:26the duck pieces.

00:24:28Now,

00:24:28a good couple

00:24:29of tablespoons

00:24:29of that very important

00:24:31fish sauce.

00:24:33Half a dozen star anise

00:24:35and three or four chilies

00:24:37and a stick of lemongrass,

00:24:39which you must gently bruise.

00:24:41Take that,

00:24:41you swine!

00:24:43Well,

00:24:44it's only there for flavour.

00:24:46It's not a substantial vegetable.

00:24:47Add a spoonful

00:24:50of palm sugar

00:24:51and a good grind

00:24:52of black pepper.

00:24:53Give it a gentle stir

00:24:55and let it simmer

00:24:56for a while.

00:24:57If this was

00:24:57a Vietnamese duck,

00:24:58it would probably need

00:24:59to cook a bit longer

00:25:00because it would be

00:25:01a bit tougher

00:25:02and have less meat

00:25:03than the ducks

00:25:04you buy at home.

00:25:05Some pieces of spring onion

00:25:07for the last ten minutes

00:25:08will finish it.

00:25:09To say this dish

00:25:10was a revelation

00:25:11is an understatement.

00:25:13These are the flavours

00:25:14that I went to

00:25:15South East Asia

00:25:16to capture.

00:25:17Dishes that you just

00:25:18would not find

00:25:19back here in the UK.

00:25:21The sauce will need

00:25:22to be thickened

00:25:23with some cornflour

00:25:24and a bit of water.

00:25:26If you just cook

00:25:27one dish from this series,

00:25:29make it this one.

00:25:30Trust me.

00:25:31That orange juice

00:25:32has come right down

00:25:33with the fish sauce

00:25:34and the sugar

00:25:35and there's a lovely

00:25:35back taste

00:25:36of star anise in there.

00:25:38It's just fabulous.

00:25:39I mean,

00:25:40you could serve that

00:25:40up in a Western restaurant

00:25:42and not say it was

00:25:42Vietnamese, really.

00:25:47Thanks for that, Rick.

00:25:50Looked wonderful, that.

00:25:51Now, Stephen,

00:25:52this next recipe.

00:25:54I wanted to give a nod

00:25:55to the importance

00:25:56of being earnest.

00:25:57Now, your character

00:25:58loves a cucumber sandwich.

00:26:00She sure does.

00:26:01We can't do that

00:26:02because we're on national TV

00:26:03and everyone knows

00:26:03how to make a cucumber sandwich

00:26:04and I don't like them

00:26:05because they're wet,

00:26:06quite frankly.

00:26:07However...

00:26:07Well, you salt them

00:26:08and the night before

00:26:10you're going to make them

00:26:10and that drains the water out

00:26:12and then you pat them.

00:26:15Yeah.

00:26:16Is that right?

00:26:16Go, Stephen!

00:26:17Good job!

00:26:18Should have made

00:26:19a cucumber sandwich.

00:26:21However,

00:26:22English muffins

00:26:22also make an appearance.

00:26:24They do.

00:26:24So, with that tenuous link,

00:26:26we're going to do

00:26:27English muffins

00:26:28eggs benedicts.

00:26:30Also,

00:26:31because

00:26:31you're somewhat

00:26:33of an insoniac.

00:26:34Is that right?

00:26:34Yes.

00:26:35Tell everyone what happened.

00:26:36Well, if I can't sleep,

00:26:37sometimes I get up

00:26:38and I go to the kitchen

00:26:39and I make a mayonnaise.

00:26:41It's a weird mixture.

00:26:43So random.

00:26:43Well, it's a mix

00:26:44of concentration

00:26:45and relaxation.

00:26:46It's a sort of rhythm

00:26:47and it just puts the mind,

00:26:49for me,

00:26:49at least in the right place

00:26:50and then the next morning

00:26:51there are two jars of mayonnaise.

00:26:52You've got a wonderful amount

00:26:53of mayonnaise.

00:26:54Well, any emulsified sauce

00:26:56will do, of course.

00:26:57You can, you know,

00:26:57make a tartar sauce.

00:27:00You're making a mother sauce.

00:27:01A mother sauce, exactly.

00:27:02Well, based upon that,

00:27:03Oh, am I following you?

00:27:04We...

00:27:05Yes, Cameron.

00:27:05Oh, I see you've got to...

00:27:06You could make a hollandaise.

00:27:07Oh, hollandaise, yes.

00:27:08So, in this pan,

00:27:09we've got a little reduction.

00:27:10So shallots...

00:27:11Tarragon vinegar.

00:27:13A little bit of tarragon vinegar.

00:27:13Very good.

00:27:14So, if you could crack

00:27:16a couple of eggs,

00:27:17just the yolks.

00:27:19Of course.

00:27:20Here, I'll give you a bowl.

00:27:21If you crack the yolks

00:27:22into that

00:27:22and just start whisking

00:27:23over heat.

00:27:25Have you made

00:27:26hollandaise before?

00:27:27I have, yes.

00:27:28Then you know what you're doing.

00:27:29I'll leave you on.

00:27:29I kind of know

00:27:30what I'm doing, I think.

00:27:31So, I could tell you guys

00:27:33at home.

00:27:34I'm doing the barehanded

00:27:35separation method.

00:27:36I wouldn't want to do this

00:27:37in the middle of the night.

00:27:38No, I wouldn't do that.

00:27:39I would use a...

00:27:41You know,

00:27:42I just...

00:27:42I crack the egg very badly.

00:27:43That's all.

00:27:45Yep, it's ready.

00:27:45It's not too hot in there,

00:27:46is it?

00:27:46I'd want to, like,

00:27:47just get on my phone

00:27:48and scroll.

00:27:48So, if you whip that up

00:27:51to, like, a ribbon stage,

00:27:52so it's just holding

00:27:53its own weight

00:27:53and then we've got

00:27:54some clarified butter

00:27:55here to add.

00:27:57I'll get on with the muffins.

00:27:58Right, here are

00:27:59the muffin ingredients.

00:28:00You can find

00:28:01all the details online.

00:28:04Let that prove

00:28:05for about, sort of,

00:28:05two hours or so

00:28:06and you get this nice

00:28:08frozen dough.

00:28:08Now, I'm just going to

00:28:09roll this out

00:28:09to about

00:28:10two centimetres

00:28:12or so.

00:28:13So, nice thickness.

00:28:15And then you need

00:28:16to let them rest

00:28:17again for

00:28:18another, sort of,

00:28:20half an hour.

00:28:21So, I've got a couple

00:28:22here and then,

00:28:23basically,

00:28:23they get dry-toasted

00:28:25for about, sort of,

00:28:26six or eight minutes

00:28:27on each side.

00:28:28Keep an eye

00:28:29on the base of them

00:28:30because they can,

00:28:30they can catch.

00:28:32Right, so,

00:28:33you'd want to do that

00:28:34and then

00:28:36put those

00:28:37aside.

00:28:39Right, so.

00:28:40So, how are you

00:28:41getting on?

00:28:41I'm fine.

00:28:42Excellent.

00:28:42Yep, good.

00:28:43Ready to sleep now.

00:28:43Is this more than

00:28:47you bargained for?

00:28:48The one who came on

00:28:48the stone?

00:28:49No, it's great.

00:28:49Right, so we're going

00:28:50to put those aside.

00:28:51Half an hour later,

00:28:53they will look

00:28:54something like that.

00:28:55So, then they go

00:28:56into a dry pan

00:28:58to toast.

00:28:59And that's pretty much

00:29:00it.

00:29:01Pretty straightforward.

00:29:03Right.

00:29:03The character of Algernon

00:29:04in the play

00:29:04makes the point

00:29:05that you can't eat

00:29:06muffins in an agitated

00:29:08manner or you get

00:29:09butter on your cuffs

00:29:10so you have to eat

00:29:12them calmly.

00:29:12I remember that

00:29:14when I saw the

00:29:15muffin chat last night.

00:29:17So, yes, eat your

00:29:17muffins calmly.

00:29:18Right, speaking of

00:29:19which, let's talk

00:29:20about the importance

00:29:21of being earnest.

00:29:21Yes.

00:29:22You play Lady

00:29:23Bracknell, a part

00:29:25that has been played

00:29:26before by John

00:29:27Suchet.

00:29:28David Suchet.

00:29:28David Suchet, sorry,

00:29:29not John Suchet.

00:29:30But the one that,

00:29:32when I watched the

00:29:33character, the one

00:29:33that really sort of

00:29:34came through was

00:29:35Maggie Smith.

00:29:36Yes, she played her

00:29:37and Judi Dent

00:29:38just played her on film.

00:29:39Edith Evans is

00:29:40probably the most

00:29:41famous but she's

00:29:41many generations

00:29:42earlier in the 50s.

00:29:45It's a formidable

00:29:46creature.

00:29:46She's almost an

00:29:47archetype of a

00:29:48Victorian monster

00:29:50mother in some

00:29:51ways and, you know,

00:29:53holding up

00:29:54propriety and society

00:29:57and proper manners

00:29:59and how to behave

00:30:00and all the rest of

00:30:01it.

00:30:02But she's, you know,

00:30:03she wants to marry

00:30:03her daughter successfully.

00:30:05And it's a role

00:30:06you've said you've

00:30:07sort of always

00:30:08wanted to play.

00:30:08I have secretly.

00:30:10I didn't really

00:30:10make it public

00:30:11because it sounds

00:30:11so bizarre to say

00:30:13you want to do that

00:30:13but when I was

00:30:14offered it I

00:30:14leapt at it

00:30:15like salmon at a

00:30:17mayfly.

00:30:18I have to say

00:30:18I was thrilled

00:30:19at the thought.

00:30:20The play is a

00:30:21masterpiece.

00:30:21Its language is,

00:30:23well you saw it

00:30:24last night,

00:30:24the language is

00:30:25just remarkable.

00:30:28It's perfect.

00:30:29And the story

00:30:30is its symmetry

00:30:31and its charm

00:30:31and its wit.

00:30:33The famous

00:30:34handbag scene

00:30:35is the problem

00:30:36for Lady Bracknell.

00:30:37It's a bit like

00:30:38if you're playing

00:30:38Hamlet,

00:30:39you've got to be

00:30:40or not to be

00:30:40coming.

00:30:41It's like

00:30:41Beecher's Brook

00:30:42approaching you.

00:30:43And the audience

00:30:44knows this.

00:30:44They may not know

00:30:45the play.

00:30:46But they know

00:30:47that line.

00:30:47They know the line

00:30:47a handbag.

00:30:49And they're anxious

00:30:50to see where it

00:30:51comes and how it

00:30:51comes.

00:30:52And that's an awful

00:30:53lot of weight for you

00:30:54I think as an actor

00:30:55to, even if it's

00:30:56one line.

00:30:58The risk of sounding

00:30:59very actor pretentious

00:31:00you just have to be

00:31:01in the moment

00:31:02and not be aware

00:31:04of performing it

00:31:04but just be a woman

00:31:05who is astonished

00:31:07to hear,

00:31:08without giving too much

00:31:09of the plot away,

00:31:11astonished to hear

00:31:12that someone

00:31:13as a baby

00:31:14was found

00:31:15in a handbag.

00:31:15That they're a foundling.

00:31:16It's a foundling story

00:31:17of a child

00:31:18who doesn't know

00:31:19who they are

00:31:19and she's amazed

00:31:22to hear

00:31:23and can't quite believe

00:31:24that it's a handbag.

00:31:25That's how the line

00:31:26arose.

00:31:28And just going back

00:31:29to the language

00:31:30of the play,

00:31:31I mean that's the one

00:31:32thing Ollie and I

00:31:32we came out

00:31:33of the theatre

00:31:33talking about

00:31:34was the fact

00:31:35that it was so fresh.

00:31:36It's like a really

00:31:37good song

00:31:38that could have

00:31:39been written yesterday.

00:31:40Exactly.

00:31:40And it's the kind

00:31:41of gift you give

00:31:41each other.

00:31:42I was first

00:31:43knocked sideways

00:31:44by the language

00:31:45of the play.

00:31:46When I was

00:31:47a boy

00:31:47and I saw

00:31:48the film of it

00:31:49and I hadn't

00:31:49actually known

00:31:50what I was watching

00:31:50it had started

00:31:51so I didn't see

00:31:52the titles

00:31:53and there's

00:31:54a young man

00:31:54who kneels

00:31:57in front of

00:31:58a beautiful young

00:31:58girl and says

00:32:00I hope I shall

00:32:01not offend you

00:32:01if I state

00:32:02quite openly

00:32:02and frankly

00:32:03that you seem

00:32:03to me to be

00:32:04in every way

00:32:04the visible

00:32:05personification

00:32:06of absolute

00:32:06perfection.

00:32:08And I remember

00:32:09thinking I didn't

00:32:10know you could

00:32:10talk like that.

00:32:11I didn't know

00:32:12language,

00:32:13the thing we

00:32:13used to say

00:32:14pass the mustard

00:32:15and shut up

00:32:16and go away

00:32:16can be used

00:32:17as such

00:32:18like music

00:32:19as you say

00:32:19it is like music

00:32:20and it just

00:32:23inspired me.

00:32:24I mean I did

00:32:24lean over at one

00:32:25point and said to

00:32:26Oli this is exactly

00:32:27how you sound

00:32:27when you've had

00:32:28a few drinks.

00:32:29It's so theatrical.

00:32:30It's just kind of

00:32:33wonderful.

00:32:33It's a beautiful

00:32:34production though

00:32:35and Stephen

00:32:36you really shine

00:32:37at the centre

00:32:37of it all

00:32:38and no question.

00:32:39The cast is

00:32:39exceptional though.

00:32:40They are wonderful.

00:32:41Oli Alexander

00:32:42plays Algen

00:32:42the muffin eater.

00:32:45Nathan Stewart

00:32:45Jared is Jack

00:32:47backstroke Ernest

00:32:48or whether

00:32:48the muffin eater.

00:32:49The muffin eater.

00:32:49I know, sorry.

00:32:50Oh my goodness.

00:32:52Never heard it

00:32:53call that problem.

00:32:53Yeah.

00:32:54And we should say

00:32:56Yes.

00:32:57Because we're also

00:32:57we're discussing this

00:32:58a lot.

00:32:59The two female leads

00:33:01one.

00:33:01Cecily and Gwendolyn.

00:33:03Cecily and Gwendolyn.

00:33:05Yes, that's right.

00:33:06They are marvelous.

00:33:07Absolutely brilliant.

00:33:08Yeah.

00:33:09Yeah, Kitty and Jessie.

00:33:10They're amazing actresses

00:33:12and it's a very happy cast.

00:33:13We're all fond of each other.

00:33:14The great Hugh Dennis

00:33:15plays Chazer Baldy.

00:33:17Oh wow, yes.

00:33:18And Hugh, of course

00:33:19people will know

00:33:19from Outnumbered

00:33:20and many other things.

00:33:23And Shobna Gunnati

00:33:24plays Miss Prism

00:33:25the governess

00:33:26central to the story.

00:33:27People will know her

00:33:28from Coronation Street

00:33:29and many other things.

00:33:30So yeah,

00:33:31we have an incredible cast

00:33:32and yeah,

00:33:34even the wonderful

00:33:36Hayley Carmichael.

00:33:37Oh, she's so funny.

00:33:38Isn't she brilliant?

00:33:39She plays both

00:33:40the valet lane

00:33:41and you know

00:33:42the gentleman's gentleman

00:33:43and the ancient butler

00:33:45We were in Fizz.

00:33:47She's extraordinarily funny.

00:33:49And is it quite hard

00:33:50for you

00:33:50as a, you know,

00:33:52established

00:33:53figure

00:33:55within film

00:33:57and television

00:33:58to walk in

00:34:00to a production like that

00:34:01because you must have

00:34:02the young

00:34:03actors

00:34:05standing there

00:34:06must look upon you

00:34:07as though you're going to

00:34:08hit it on the nail

00:34:09every time.

00:34:10I mean,

00:34:11that's quite a bit of pressure.

00:34:12There is a pressure,

00:34:14I suppose.

00:34:15You feel

00:34:17any kind of

00:34:18failure

00:34:19or

00:34:20lack of concentration

00:34:21or, you know,

00:34:23sort of taking it

00:34:23for granted

00:34:24is a greater error

00:34:26when you've established

00:34:28yourself

00:34:28than when you are

00:34:29establishing yourself.

00:34:31There is that

00:34:32but

00:34:32it was such a great

00:34:34atmosphere of rehearsal.

00:34:35The director,

00:34:36Max Webster,

00:34:36was so welcoming

00:34:37and, you know,

00:34:39kind and non-dictatorial

00:34:40and we all

00:34:41enjoyed it.

00:34:42And I

00:34:43try and dismiss

00:34:45such thoughts really.

00:34:46Status and so on.

00:34:47Right.

00:34:48So unimportant

00:34:48when you're working

00:34:49on a play

00:34:50you just have to

00:34:51work on the play

00:34:53and concentrate on that.

00:34:54And did it,

00:34:55now you've done it,

00:34:56has it lived up to

00:34:56all your...

00:34:57It has.

00:34:58It's always like,

00:34:59it's such a perfect

00:35:00creation, the play,

00:35:01that it's as if

00:35:02someone has said

00:35:03would you like to live

00:35:04in Blenheim Palace

00:35:05for three months.

00:35:06You know,

00:35:07you're inside

00:35:07this incredible

00:35:08architecture,

00:35:10this astonishing

00:35:11decorative

00:35:12palace of words.

00:35:14Yeah.

00:35:15The theatre's a gorge.

00:35:16And this,

00:35:16yeah,

00:35:16I mean literally

00:35:17the theatre is

00:35:18but also the play.

00:35:19Oh, sorry.

00:35:20Do you see what I mean?

00:35:21It's like living inside

00:35:22a fabulous artifice

00:35:24and amazing

00:35:25and it's yours.

00:35:26You're inside that.

00:35:28And it's an extraordinary

00:35:28thing.

00:35:29So many hundreds

00:35:30of theatres

00:35:31were built

00:35:31in the Victorian age.

00:35:3360 years

00:35:33of that remarkable reign

00:35:35and yet the importance

00:35:36of being earnest

00:35:36is the only masterpiece

00:35:38written in that period.

00:35:40I mean,

00:35:40just a few years afterwards

00:35:42there was Chekhov

00:35:42and Ibsen and Shaw

00:35:43and a whole new

00:35:44style of theatre

00:35:45but Oscar's masterpiece,

00:35:47The Importance,

00:35:48is the only thing

00:35:49that really stands

00:35:51as a giant of a play

00:35:52in 60 years of theatre.

00:35:54It's strange, isn't it?

00:35:55And it must be,

00:35:56for you guys as actors,

00:35:58it must be also

00:35:59just lovely

00:36:01to play the role

00:36:03as he wanted it.

00:36:05I hope so, yeah.

00:36:07Because the subtext,

00:36:08it's all about the subtext.

00:36:08Yeah, it is.

00:36:09Absolutely right.

00:36:10I mean, you know,

00:36:11people probably know

00:36:12the story of Oscar Wilde

00:36:13that he was arrested

00:36:14because of his relationship

00:36:15with other men

00:36:16and he was put

00:36:17to two years hard labour.

00:36:19And this all happened

00:36:20within weeks

00:36:21of the greatest triumph

00:36:22of his life,

00:36:23the importance.

00:36:24he was fated

00:36:25as the, you know,

00:36:27the finest

00:36:28of all playwrights

00:36:30and then fated

00:36:31with an A

00:36:32to this appalling

00:36:33punishment,

00:36:35two years hard labour

00:36:35and died in Paris

00:36:36not long afterwards

00:36:37after his release.

00:36:39Yeah.

00:36:39At the age of just 46.

00:36:40Terribly sad story.

00:36:41We had his birthday

00:36:42on the 16th,

00:36:43look at that,

00:36:44of October

00:36:44and we made a speech

00:36:46to the audience.

00:36:46We enjoyed your speech

00:36:48last night.

00:36:48Oh, thank you.

00:36:49Yes.

00:36:50That looks perfect.

00:36:52Very good on the mayonnaise,

00:36:53that was effortless.

00:36:54Is that cayenne

00:36:55or paprika?

00:36:55It's a little bit of cayenne.

00:36:57Yes.

00:36:58Am I allowed to eat it?

00:36:59You absolutely are.

00:37:00Yeah, there's one

00:37:01royale salad.

00:37:03If you're an amateur chef,

00:37:04one of the things

00:37:04that obsesses you

00:37:05is making poached eggs properly

00:37:07and I've tried

00:37:08every single way

00:37:09and I mean,

00:37:10I can do it

00:37:10but I keep trying.

00:37:12You know,

00:37:13I think it was Emerson

00:37:14who said mankind

00:37:15is constantly in search

00:37:16of a better mousetrap

00:37:17and it's like

00:37:18a better bottle opener,

00:37:20a better way

00:37:20of doing a poached egg.

00:37:21There's no final perfect

00:37:23platonic paradigm

00:37:24of the poached egg

00:37:26but these look very good

00:37:27I have to say.

00:37:27Well, you dive into that.

00:37:29What do you want me

00:37:30to make for Stephen

00:37:30at the end of the show?

00:37:32Will it be as food heaven

00:37:32and as classic

00:37:33Swedish meatballs

00:37:34borrowed from Nicholas Exsted?

00:37:37If so,

00:37:38I'm going to make

00:37:38Swedish meatballs

00:37:39that are steamed,

00:37:40keep them nice and juicy,

00:37:41fried in for a little bit of bite.

00:37:43I'm going to serve them

00:37:43with Scandinavian-style

00:37:44red currants,

00:37:45pickled cucumbers,

00:37:46with pink peppercorns

00:37:47and an anchovy cream sauce

00:37:49or his idea of food hell,

00:37:50coriander, coriander

00:37:51and a touch of game.

00:37:53So I'm going to convince Stephen

00:37:54on game

00:37:55with my deep-fried

00:37:57pheasant gouchons

00:37:57and serve with a whole host

00:38:00of coriander

00:38:00including a punchy

00:38:02coriander dressing

00:38:03and a coriander

00:38:03bitter leaf salad

00:38:05and coriander fries.

00:38:06Both incredibly delicious,

00:38:08I promise.

00:38:08I can only make one

00:38:09at the end of the show.

00:38:10Log on to the website

00:38:11for your preference.

00:38:12How was your...

00:38:14Blimey!

00:38:15Not eggs, Benedict.

00:38:15Wow!

00:38:16Eggs, Florentine, Royale.

00:38:18Yes!

00:38:18Yeah, fantastic.

00:38:19Very good.

00:38:20There's a ham one as well.

00:38:21One of the greatest breakfast dishes

00:38:23in the world.

00:38:23Truly.

00:38:24Absolutely.

00:38:24Isn't it so definite?

00:38:25Oh, it is richness.

00:38:27Yeah.

00:38:28Oh, my...

00:38:28And when it has...

00:38:29It's just poured in every time.

00:38:29Yeah, when it has spinach,

00:38:30it's Florentine, isn't it?

00:38:31Yeah, that's right.

00:38:31When it has salmon,

00:38:32it's Royale.

00:38:33That's right.

00:38:33And when it has ham,

00:38:34it's Benedict.

00:38:35And you've done all three.

00:38:36There you go.

00:38:37Right, let's head to Provence now

00:38:39with Marcus Waring

00:38:39as he gets to grips

00:38:41with some melons.

00:38:48Now, hands up

00:38:49if you remember

00:38:50the simplest of starters.

00:38:52Melon wrapped in Parma ham.

00:38:54I know I do.

00:38:56But what do the French

00:38:57do with their melons?

00:38:59I'm visiting a family-run farm

00:39:01within the spectacular landscape

00:39:02of the Louberon

00:39:03to find out.

00:39:06They grow a variety here

00:39:08that's recognised

00:39:09as the most popular in France.

00:39:12The melon de cavion.

00:39:14The hot climate here

00:39:16means they benefit

00:39:17from long-growing seasons

00:39:18from May to September.

00:39:20And I'm joining Sasha.

00:39:22What's up, what's up?

00:39:23Right at the end of harvest.

00:39:25Sasha?

00:39:26Hey, yeah.

00:39:26How are you?

00:39:27Nice to meet you.

00:39:27Nice to meet you too.

00:39:28Enchanté.

00:39:29Wow.

00:39:33She's going to run me over.

00:39:34Is the melon

00:39:38one of the most popular fruit

00:39:39in Provence,

00:39:40in France,

00:39:40in the south of France?

00:39:41Yeah.

00:39:41In Great Britain,

00:39:43we have it

00:39:43in the supermarkets,

00:39:45but it's not the common fruit.

00:39:46I think the melon

00:39:47in France is the first.

00:39:48First?

00:39:49Yeah.

00:39:49Is it?

00:39:49Yeah.

00:39:50Oh, wow.

00:39:51Yeah.

00:39:51Because all the grapes

00:39:52are made into wine.

00:39:53Yeah.

00:39:54That's why, that's why.

00:39:56As you can see,

00:39:57this one is the Charente jaune.

00:39:59You have the Charente there

00:40:00and Charente jaune.

00:40:01There is green,

00:40:02jaune is yellow.

00:40:03Yep.

00:40:03This is the yellow?

00:40:04Yeah.

00:40:05How do you know

00:40:05when this is ready?

00:40:06When you are in the supermarket,

00:40:08if you see the,

00:40:10this side cracking,

00:40:13and the yellow skin,

00:40:14and the smell,

00:40:16it's 100% sure

00:40:17it's good melon.

00:40:17It's good to go.

00:40:18Yeah, yeah, yeah.

00:40:19So,

00:40:20the all-important question.

00:40:23How do you eat it?

00:40:24Do you just eat it?

00:40:25Just straight.

00:40:25Just straight?

00:40:26Yeah, like right now.

00:40:27Of course.

00:40:28I should have known.

00:40:29Here in Provence,

00:40:31simple is king.

00:40:33Sasha's team are back

00:40:35from their break

00:40:36and the ice seem

00:40:37to have joined them

00:40:38for a shift.

00:40:41So, let's go.

00:40:42You need to keep your eyes

00:40:45in all this line.

00:40:47Okay.

00:40:47And when the yellow

00:40:48come to you,

00:40:50this is the one.

00:40:50Yeah, this is the one.

00:40:52A yellow melon

00:40:53means they're ripe

00:40:54for the picking.

00:40:55And to celebrate

00:40:56this produce

00:40:57in its simplest form,

00:40:58each melon

00:40:59has to be perfect.

00:41:01Yeah, like this.

00:41:02Like this.

00:41:02And like this.

00:41:03Much like pumpkins,

00:41:05they grow on low-lying vines.

00:41:07Okay.

00:41:08And Sasha and his team

00:41:09harvest each and every one

00:41:11by hand

00:41:12to prevent damaging

00:41:13the fruit.

00:41:14It's actually quite nice

00:41:15to feel like

00:41:16part of the team.

00:41:17Yeah.

00:41:18We're almost coming

00:41:19to the end of the row now.

00:41:20Yeah.

00:41:20I know it's only one row,

00:41:21but can I try some?

00:41:22Yeah.

00:41:23But you will regret that

00:41:24because when you came back

00:41:25in England...

00:41:27It's not the same.

00:41:27Yeah.

00:41:28I know, I know, I know, I know.

00:41:31Melon may never taste

00:41:32the same again,

00:41:33but it's a risk

00:41:34I'm willing to take.

00:41:37Like a big smile.

00:41:38I'll call that.

00:41:43It's growing under the sun.

00:41:45It lives under the sun.

00:41:46You eat it under the sun.

00:41:47Yeah.

00:41:48It's never been...

00:41:48This has never been in the fridge.

00:41:50In the middle of Provence.

00:41:51Yeah, in the middle of Provence.

00:41:52The flavour's never been suppressed.

00:41:53Incredible.

00:41:54What's the best way

00:41:55you enjoy eating the melon?

00:41:57Just a slice of melon.

00:41:58Like this?

00:41:59Any time of the day.

00:42:00Any time.

00:42:00It's official.

00:42:02They both like to keep it simple.

00:42:04So they might be in for a shot

00:42:05with what I have planned next.

00:42:07To say thank you for having me,

00:42:09I've arranged to make

00:42:10Sasha and Merti

00:42:11a classic retro dish from home.

00:42:14You may not agree

00:42:15with what I'm about to do,

00:42:16but I've got a British classic

00:42:18that I think will absolutely

00:42:19knock your socks off.

00:42:20And that's something

00:42:21I'd like you to try.

00:42:22Just bear with me, OK?

00:42:23OK.

00:42:24When I came to Provence,

00:42:26I'd never have imagined

00:42:27I'd be creating a retro dish

00:42:29from the 70s

00:42:30for a load of French farmers.

00:42:33Well, here goes nothing.

00:42:35Well, the dish I'm going to do for you

00:42:36is a classic

00:42:37in all hotels,

00:42:39quite a lot of restaurants

00:42:42and lots and lots of pubs.

00:42:45I'm a little bit scared

00:42:45of the tomato ketchup.

00:42:47Well, this one.

00:42:51There we go.

00:42:52Both.

00:42:53What I'm doing

00:42:53is what we call

00:42:54the Great British

00:42:55prawn cocktail.

00:42:57Prawn cocktail

00:42:58with a Mary Rose sauce

00:43:00and melon.

00:43:01Your melon.

00:43:03Lettuce in there.

00:43:05He's not...

00:43:06You're not with me, are you?

00:43:08I'm pretty scared.

00:43:10Not quite the reaction

00:43:11I was hoping for.

00:43:13I don't know

00:43:13what's scaring me more.

00:43:15You trying my food.

00:43:17Yeah.

00:43:17Or that thunderstorm

00:43:18behind me.

00:43:21The mayonnaise.

00:43:23I can already see

00:43:24I'm losing my audience.

00:43:27Why are you laughing?

00:43:29It's French mayonnaise.

00:43:31Ketchup.

00:43:32But there's no turning back now.

00:43:33Is that the sauce

00:43:35for the melon?

00:43:37No, no.

00:43:37It's for the prawns.

00:43:38And where are the prawns

00:43:39are going?

00:43:40On there.

00:43:43What are they doing?

00:43:45Is there pepper?

00:43:51Voila.

00:43:52Wow.

00:43:53Prawn cocktail

00:43:53a la Anglais.

00:43:56You're not impressed,

00:43:57is it?

00:43:58He's so not impressed

00:43:59with me.

00:43:59I'm worried.

00:44:00Look, you can hear

00:44:01the cracking of the thunder.

00:44:02You can hear that.

00:44:03That's his thoughts.

00:44:05Right, come on.

00:44:06Taste test.

00:44:08It's not as simple

00:44:09as they'd like their melon,

00:44:11but it's not far off.

00:44:12An easy prawn cocktail.

00:44:15Come on.

00:44:16Surely this is going

00:44:17to be a taste sensation.

00:44:18Guys.

00:44:20I will never think

00:44:21about making this,

00:44:22but the combination

00:44:25is nice.

00:44:25For me, for sure,

00:44:27I prefer the two things

00:44:30separately.

00:44:31That's not the point.

00:44:32Yeah.

00:44:33Sorry.

00:44:34Tough, tough audience.

00:44:35I've got to say,

00:44:36it's a tough audience.

00:44:37They may not have liked

00:44:38my British classic,

00:44:40but I'm hopeful

00:44:41I can convince

00:44:41some of the others.

00:44:43I'm not looking forward

00:44:43to this.

00:44:45They're not looking

00:44:46very sure

00:44:46about what I'm doing.

00:44:47OK, you ready

00:44:49to taste?

00:44:50What?

00:44:51What are you guys?

00:44:53It's thundering again.

00:44:54That's a bad sign.

00:44:56Good or bad?

00:44:57Up or down?

00:44:58Good.

00:44:59Three out of five.

00:45:01I want to go home.

00:45:03In hindsight,

00:45:03it might have been

00:45:05a bold move

00:45:06going full retro

00:45:06with my melon prawn cocktail.

00:45:09I guess you can't

00:45:09win them all.

00:45:16Marcus,

00:45:16there's some melons

00:45:17there, everyone.

00:45:18Right.

00:45:18Still to come,

00:45:19Pastor Evangelist

00:45:20Finn and Roberta

00:45:21helping us celebrate

00:45:22World Pasta Day

00:45:23with a dish

00:45:24that's rarely seen

00:45:25outside of Sicily.

00:45:26Right.

00:45:27Ready to do

00:45:27something cosy?

00:45:28Yeah.

00:45:29Food-wise.

00:45:30Let's do it.

00:45:30What are we doing?

00:45:31We're going to do

00:45:32braise the beef,

00:45:33but you're going

00:45:33to do some cabbage

00:45:34for me first.

00:45:34So first of all,

00:45:35I want you to

00:45:35chop that down nicely

00:45:37and then blanch it

00:45:38and we'll be able

00:45:38to put it in the mash.

00:45:39Okay.

00:45:40Did you choose

00:45:40the cold can of mash

00:45:41because Stephen loves it?

00:45:44Absolutely.

00:45:45I'm also a big fan

00:45:46and this time of year,

00:45:48like when I was a kid,

00:45:49my auntie used to

00:45:50always make us

00:45:52it for Halloween.

00:45:53But she would make it

00:45:55specifically on Halloween

00:45:55just with kale

00:45:56where we're going to

00:45:57use Savoy and Hispy

00:45:58cabbage today

00:45:59and she would hide

00:46:00money in it

00:46:00wrapped in tinfoil.

00:46:01Oh, goodness.

00:46:02Is that bad for your teeth?

00:46:04Well, where I come from,

00:46:06you don't eat money.

00:46:06I don't know about

00:46:07where you're from.

00:46:09Well, you just find it

00:46:10in there and it's...

00:46:11Yeah, what's that?

00:46:13Okay.

00:46:13Is that a thing?

00:46:14Hiding food?

00:46:15As a kid,

00:46:16you'd look for it.

00:46:17Okay.

00:46:17And it was exciting

00:46:18and fun.

00:46:19Okay.

00:46:20Nice.

00:46:20You're going to hide

00:46:21anything today?

00:46:22No, I am not going

00:46:23to hide any money

00:46:23in Stephen Fry's

00:46:25quick camera today.

00:46:26All right.

00:46:27All right.

00:46:27Seeing you two up there,

00:46:29I've got to say

00:46:29congratulations on joining

00:46:31the MasterChef family.

00:46:32Yeah!

00:46:33MasterChef!

00:46:34Brilliant.

00:46:35They let us in.

00:46:35They let us in now.

00:46:37You're enjoying it?

00:46:38I love it.

00:46:39And Grace is wonderful.

00:46:40She's so brilliant

00:46:41and really exciting

00:46:43contestants.

00:46:45Really amazing,

00:46:46talented people.

00:46:47Yeah.

00:46:47Great.

00:46:48Yeah, fun, right?

00:46:49Yeah, so much fun.

00:46:51Are you like a mean judge?

00:46:53You're a mean girl.

00:46:54No, I'm firm but fair.

00:46:56Matt, you know me.

00:46:57I know, yeah.

00:46:57Exactly why I'm asking.

00:46:59Exactly why I'm asking.

00:47:03Right.

00:47:04How's Myrtle?

00:47:06Brilliant.

00:47:06Yeah, no,

00:47:07the restaurant's going

00:47:08from strength to strength.

00:47:09Mm-hmm.

00:47:09On next Thursday

00:47:12we start selling

00:47:13our Sound and Taste of Ireland

00:47:15tickets for next year.

00:47:16Mm-hmm.

00:47:17So it's a long time

00:47:18since I've done that.

00:47:19I've been kicking the can

00:47:20down the road

00:47:20so I'm really excited

00:47:21to do that again.

00:47:22It's where we have

00:47:23celebration of music

00:47:24and poetry

00:47:25and, you know,

00:47:27All things Irish.

00:47:29Artists, yeah,

00:47:30but like really in a,

00:47:31in just such a way

00:47:32that I'm incredibly proud.

00:47:34Like when I first opened

00:47:35the restaurant six years ago,

00:47:36I just didn't know

00:47:37how far it,

00:47:39you know,

00:47:40I could push it,

00:47:41you know,

00:47:41and I like the idea

00:47:42of challenging

00:47:43the stereotypes

00:47:44but still embracing

00:47:45what we're famous for

00:47:46and it's really wonderful.

00:47:47Yeah, there's a very good

00:47:48play on in the West End,

00:47:50The Weir,

00:47:50with Brendan Gleeson.

00:47:52Has he been to you,

00:47:53to Melbourne?

00:47:54He has, yes.

00:47:54He has, oh my God.

00:47:56He's such a wonderful,

00:47:58kind and talented man.

00:48:00I mean,

00:48:00the Irish,

00:48:02you know,

00:48:02as you know,

00:48:02we're famous for,

00:48:04you know,

00:48:04singing and acting

00:48:06and, you know,

00:48:07we're blessed for that.

00:48:09But yeah,

00:48:09so a lot of the stuff

00:48:11that we do at the restaurant,

00:48:12we try to talk about

00:48:12like winemaking

00:48:14or different things

00:48:15that you might necessarily

00:48:15think Irish people,

00:48:17you know,

00:48:17turn our hands to.

00:48:19But yeah,

00:48:19it's a joy to cook

00:48:22for people like yourself.

00:48:23Right,

00:48:24let's talk about

00:48:25these beef ribs.

00:48:26How are you doing these?

00:48:27Yeah,

00:48:27so I caramelise them off,

00:48:29get a good colour on them,

00:48:30then add vegetables.

00:48:32But like we talk about

00:48:34mirepoix,

00:48:34like onions,

00:48:35garlic,

00:48:35celery,

00:48:36carrots,

00:48:38but also you don't

00:48:38have to use them.

00:48:39You can use like

00:48:40swede or

00:48:41other sweet root vegetables

00:48:44can be lovely.

00:48:45Jerusalem archichokes

00:48:46are lovely in there.

00:48:46I don't think you have

00:48:47to follow,

00:48:48you know,

00:48:49all of those rules,

00:48:50but today we are

00:48:51going to use it last.

00:48:55Okay.

00:48:56Right,

00:48:56so let's talk about

00:48:57this sweet potato.

00:48:58Yep,

00:48:59so in there,

00:48:59a bit of garlic,

00:49:00a bit of butter,

00:49:01swept that off

00:49:02and then cinnamon

00:49:02and I just think

00:49:04cinnamon is such

00:49:05a wonderful spice

00:49:06that goes so well

00:49:08with beef

00:49:08and er...

00:49:10You've got to be

00:49:11careful, right?

00:49:12Yeah.

00:49:12Got to be careful

00:49:13with it.

00:49:14Everything in moderation.

00:49:15Americans, yeah.

00:49:15You know,

00:49:16in general,

00:49:16no,

00:49:16I think you can actually

00:49:18have a good whack

00:49:20inside it

00:49:20and it'll be fine.

00:49:21Right,

00:49:22there's your...

00:49:23Do you want that?

00:49:24Yeah.

00:49:24Okay,

00:49:24you take that.

00:49:26What else we got?

00:49:27You can warm me up

00:49:28a little bit of milk

00:49:29in some way

00:49:30or another.

00:49:32Go on,

00:49:32you can do that.

00:49:34We've kind of run out

00:49:35of pan space.

00:49:36Isn't that exciting?

00:49:38Huh?

00:49:39Okay.

00:49:41That's nicely mashed

00:49:42potato there,

00:49:43Matt.

00:49:44Right.

00:49:44First time for everything.

00:49:46Let me share that.

00:49:48Look at this,

00:49:48it's like a proper restaurant.

00:49:49I'm boiling that.

00:49:51Okay,

00:49:52spring onions

00:49:53going in the...

00:49:54Yes,

00:49:55nice and thin,

00:49:56very,

00:49:56very thin.

00:49:57Mm-hmm.

00:49:57Please.

00:49:58Chef.

00:50:00So what else

00:50:01is going on

00:50:01in the Anna world?

00:50:02Oh,

00:50:03you know yourself,

00:50:04you know,

00:50:05running around.

00:50:06When I opened up

00:50:06the wine bar,

00:50:07I,

00:50:07you know,

00:50:08I think it's a little bit

00:50:08like when people

00:50:09go from one child

00:50:09to two children

00:50:10that it's like

00:50:12you imagine,

00:50:13oh,

00:50:13it'll be okay,

00:50:14it'll just be

00:50:14a little bit tricky.

00:50:15Yeah.

00:50:15And actually,

00:50:16having two businesses

00:50:17has been,

00:50:18and doing a bit

00:50:19of MasterChef

00:50:19has been keeping me

00:50:20on my toes.

00:50:22But I'm not complaining.

00:50:23I mean,

00:50:23I'm completely living

00:50:24my dream

00:50:25in every shape

00:50:25and form.

00:50:26And you're saying

00:50:28you're very sort of

00:50:29impressed with the

00:50:29calibre of chefs

00:50:31you're getting.

00:50:31Oh, my God,

00:50:32there's some really

00:50:33talented cooks

00:50:34coming through

00:50:35and, like,

00:50:36sometimes you're like,

00:50:37is it possible

00:50:38that they actually

00:50:39have trained

00:50:39in a professional kitchen?

00:50:40Like, there's a handful

00:50:41of them where you really are,

00:50:42yeah.

00:50:43But I think that

00:50:43there's a big difference

00:50:44between professional chefs

00:50:47and amateur cooks

00:50:49is that they don't

00:50:50know the rules,

00:50:51they don't know

00:50:51the restrictions,

00:50:53so as a result,

00:50:53they're a little bit

00:50:54more free

00:50:54with their creativity.

00:50:55Yeah, I would

00:50:56definitely agree with that.

00:50:57Yeah.

00:50:57Okay.

00:50:58I see the same

00:50:58at Dorian, yeah.

00:51:00Oh, really?

00:51:00It's really exciting

00:51:01to witness that,

00:51:02you know?

00:51:03Yeah.

00:51:04Absolutely, yeah.

00:51:05To train the young ones

00:51:06that have least experience

00:51:07is definitely

00:51:09the most exciting

00:51:09part of the job.

00:51:10Is that right?

00:51:10Yeah, yeah.

00:51:11No bad habits.

00:51:13No what?

00:51:13Bad habits?

00:51:14No bad habits.

00:51:14I suppose it's a blank

00:51:15canvas that you can

00:51:16put your mark on.

00:51:18Exactly.

00:51:19What's this other thing

00:51:20you've been doing

00:51:20for America?

00:51:21Oh, yeah,

00:51:22I did a wonderful show

00:51:24called Baked With Love

00:51:25and it was just about,

00:51:27you know,

00:51:28pairs of people

00:51:29who come together

00:51:30and want to cook

00:51:32like delicious food

00:51:32but what I loved

00:51:34about it the most

00:51:35was, of course,

00:51:36the cooking is

00:51:36just so brilliant.

00:51:38Will you strain

00:51:39that for me, please?

00:51:39I don't have a thing.

00:51:40Yeah, for sure.

00:51:41But it was the fact

00:51:44that some of the people

00:51:45who were cooking together,

00:51:46obviously had cooked

00:51:47loads together,

00:51:47it could be a mother

00:51:48and a daughter,

00:51:49they hadn't spent time

00:51:50together properly

00:51:51in many years.

00:51:52So you really got

00:51:54to witness people

00:51:55who were like

00:51:55passionately kind of

00:51:57representing food

00:51:59that they love

00:51:59from like Christmas time

00:52:01kind of home recipes

00:52:02but then like

00:52:03doing it together

00:52:04it was actually

00:52:06really gorgeous

00:52:07to witness.

00:52:08You're making all this

00:52:08telly,

00:52:09you're restauranteur,

00:52:10you're raising a family,

00:52:10how do you get

00:52:11all the energy?

00:52:11It's incredible.

00:52:13I really,

00:52:14you know,

00:52:14when Stephen was

00:52:15talking earlier on

00:52:16about,

00:52:17you know,

00:52:18when you first do

00:52:19something it seems

00:52:20impossible

00:52:20and then as time

00:52:21goes on

00:52:22it gets easier

00:52:23and I just think

00:52:23there's certain things

00:52:24that you can do

00:52:25almost on autopilot

00:52:27and then other things

00:52:28when you first do them

00:52:29take you ages.

00:52:30like the first time

00:52:31you make a recipe

00:52:31you're like,

00:52:32oh,

00:52:32how am I going

00:52:33to make that work?

00:52:34And then in time

00:52:35you can then

00:52:36turn it into,

00:52:37you know,

00:52:37a business.

00:52:39But yeah,

00:52:39and also I do think

00:52:40I particularly

00:52:41got lucky

00:52:42with a very,

00:52:43very good little

00:52:44cherub

00:52:44of a son.

00:52:48Tell us about

00:52:48the beef ribs,

00:52:49how long they cook for?

00:52:50They take,

00:52:50do you know what,

00:52:51they sometimes

00:52:52take three hours,

00:52:52they sometimes

00:52:53take four.

00:52:54You just want to

00:52:54make sure that

00:52:54they're unctuous

00:52:55and soft

00:52:56and juicy.

00:52:58So I love

00:52:59cooking food

00:53:00like this,

00:53:00particularly

00:53:01on like a weekend

00:53:03where you're not

00:53:04like ideally

00:53:06not working

00:53:06and you're not

00:53:06under pressure

00:53:07that you can

00:53:08kind of give it

00:53:08the time

00:53:09that it really

00:53:09needs to kind

00:53:10of shine through.

00:53:13And then you

00:53:15just reduce

00:53:16that liquor,

00:53:16that was all?

00:53:17Yeah,

00:53:18yeah,

00:53:18you just take

00:53:18the liquor,

00:53:19just reduce it

00:53:20and then sometimes

00:53:22you can add

00:53:23a knob of butter

00:53:23to it if you want

00:53:24to be a little

00:53:24bit fancy.

00:53:27Traditionally

00:53:27with coconut,

00:53:28you just add cabbage,

00:53:31lots of different

00:53:31cabbages,

00:53:32sometimes people

00:53:33add onion to it,

00:53:34I love spring onions

00:53:35in my coconut.

00:53:37Okay,

00:53:38and a drop of milk

00:53:39there for me,

00:53:40just a drop,

00:53:42thank you.

00:53:45Now,

00:53:46now.

00:53:47A bit more?

00:53:48Yep,

00:53:48go on a little bit more.

00:53:49Okay.

00:53:50If you want to make

00:53:52Anna's recipe

00:53:53at home,

00:53:53you can find

00:53:54all the details

00:53:55at bbc.co.uk

00:53:56forward slash

00:53:56Saturday kitchen

00:53:57to scan the QR code

00:53:58below and take you

00:53:58straight to this dish.

00:54:00So what are these

00:54:01little boys?

00:54:01They're little brown

00:54:02bread croutons.

00:54:03Okay,

00:54:03just a little bit

00:54:04of texture.

00:54:05They're a little bit

00:54:05of texture,

00:54:06which I really like

00:54:07and I hate waste.

00:54:08I was raised

00:54:09in a house

00:54:09where we weren't

00:54:11allowed waste,

00:54:13but we were

00:54:13never disciplined

00:54:14for it.

00:54:15It was always seen

00:54:15as,

00:54:16sure,

00:54:16why would you?

00:54:17Like,

00:54:17why would you throw

00:54:18that away?

00:54:18You know what I mean?

00:54:19If it can be used

00:54:20for something useful,

00:54:21well then be clever,

00:54:23you know,

00:54:23and I really agree

00:54:24with that.

00:54:25Without kind of

00:54:25shaming people

00:54:26or embarrassing people,

00:54:27just kind of thinking

00:54:28for like,

00:54:28use your imagination,

00:54:29be creative.

00:54:31And that's,

00:54:31that's why

00:54:33those croutons

00:54:34are there

00:54:34in the side of the plate.

00:54:35Okay,

00:54:35so a little bit

00:54:36of butternut

00:54:37on top of that.

00:54:38A little bit

00:54:39of butternut

00:54:39on top.

00:54:39This obviously

00:54:40won't get wasted.

00:54:40No,

00:54:41I really would say

00:54:42that when you

00:54:43are ever trying

00:54:44to do like

00:54:44a fancy meal,

00:54:46a puree goes

00:54:46a long way,

00:54:47gives lots of

00:54:48personality,

00:54:48gives lots of value

00:54:49and if you add

00:54:50a few extra bits in,

00:54:52you've made yourself

00:54:53like a lunch

00:54:54on Monday

00:54:55or a soup

00:54:56for another day.

00:54:58It doesn't have

00:54:58to be a puree,

00:54:59it can turn it

00:54:59into something else

00:55:00and I really think

00:55:01that clever cooking

00:55:02is thinking

00:55:04for more than one day

00:55:05from your cooking.

00:55:06Now,

00:55:06I know I say

00:55:07that as a restaurateur

00:55:07but,

00:55:08you know what I mean,

00:55:09my mother cooked

00:55:10like a restaurateur.

00:55:11She was a very

00:55:11organised woman.

00:55:12OK,

00:55:14it's a little

00:55:14Jerusalem artichoke

00:55:15crisps

00:55:16over the top.

00:55:17We're done with that.

00:55:19What else have we got?

00:55:20Just a bit of sauce.

00:55:20Bit of sauce

00:55:21and a jug there,

00:55:21Matt, come on.

00:55:22Jug?

00:55:22Where's the jug?

00:55:24No.

00:55:25No jugs.

00:55:25Let's go straight over the top.

00:55:26In the middle?

00:55:27Yeah, yeah,

00:55:27in the middle.

00:55:28Everything's looking

00:55:29so beautiful,

00:55:29Anna,

00:55:29as it does in the restaurant

00:55:31and it's just fab

00:55:32that you,

00:55:33on top of everything else

00:55:33you're doing,

00:55:34you managed to spend

00:55:34so much time there,

00:55:35it's incredible.

00:55:36Well,

00:55:36it depends on,

00:55:38you know,

00:55:38because I'm real honest,

00:55:39I believe in honesty,

00:55:41it depends on,

00:55:41like,

00:55:42how filming is,

00:55:42like,

00:55:43if I wasn't here,

00:55:44I'd be there.

00:55:45Right.

00:55:45But,

00:55:46you know,

00:55:47it is a bit of a juggle

00:55:48sometimes in some weeks

00:55:49but,

00:55:50you know,

00:55:50there's always a solution.

00:55:52There's always a solution.

00:55:53What's it called?

00:55:54This is called

00:55:54Braised Beefshin

00:55:55with sweet potato

00:55:56and cinnamon puree

00:55:57and cook cannon.

00:55:58Brilliant.

00:56:04Right,

00:56:05this was delicious.

00:56:06Your food always looks amazing,

00:56:08Anna.

00:56:08But I'd say the art-ups.

00:56:10Anna,

00:56:10come and have a seat.

00:56:11Yes.

00:56:12You've earned it.

00:56:12What did you pipe on it?

00:56:14I missed that.

00:56:14Sweet potato and cinnamon.

00:56:15Oh, that.

00:56:16Yes.

00:56:17Ollie,

00:56:18what's going on here?

00:56:19We have a wine from Portugal.

00:56:22This is Waitrose Toriga Franca,

00:56:24loved and found in their range,

00:56:26nine quid.

00:56:27This is made by a woman winemaker,

00:56:28Donzelia Copeto,

00:56:29from the Alentejo

00:56:30and it's always a very fragrant grape.

00:56:33Toriga Franca always has this

00:56:34almost rose pet.

00:56:35A little aroma.

00:56:36Yeah,

00:56:36busy.

00:56:36Lots going on.

00:56:37Lots of welly to it.

00:56:39Do you say it's fizzy?

00:56:40Busy.

00:56:40Oh,

00:56:41busy.

00:56:41Do you know what's so interesting

00:56:42about this?

00:56:43We tried this in the practice

00:56:44earlier on.

00:56:45It's even more delicious now.

00:56:47It has opened up

00:56:48so beautifully.

00:56:50I'm surprised it's the same wine.

00:56:52Do you know,

00:56:52it needs to have a bit of time open

00:56:53and actually,

00:56:54I would definitely recommend

00:56:55the canting this one.

00:56:55He can't it.

00:56:56Every time.

00:56:56Alentejo,

00:56:57fantastic value for money.

00:56:58It's about a third

00:56:59of the production of Portugal

00:57:00but there's been lots of EU funding there

00:57:02so that's why it's good value

00:57:03and it's almost the heartland

00:57:04of the Portuguese renaissance.

00:57:06Local grape varieties,

00:57:07phenomenal value for money

00:57:08and the other thing they do

00:57:09with this one,

00:57:10they soften it for four months

00:57:11with micro oxygenation

00:57:12and that just allows

00:57:14that fruitiness to flourish.

00:57:15Do you know what,

00:57:15Anna's absolutely right.

00:57:16if you smash that into a decanter

00:57:17and aerate it a little bit.

00:57:20Well,

00:57:20pour it into a decanter.

00:57:21Smash it around a decanter.

00:57:23It really opens up.

00:57:24It's made such a difference.

00:57:25It's really incredible.

00:57:26I'd really like that.

00:57:27How is that, Stephen?

00:57:29It's absolutely gorgeous.

00:57:30It really is.

00:57:31The other cinnamon works.

00:57:33It really does everything.

00:57:33Happy Max?

00:57:34Super happy.

00:57:35Great.

00:57:35Spot on.

00:57:36Right,

00:57:36let's hitch a ride now

00:57:37with the bikers.

00:57:40Si and Dave

00:57:40as they fire up the barbecue

00:57:42for a beach banquet

00:57:43in Bamborough.

00:57:46Let's make the most

00:57:54of this great weather

00:57:55and cook our lamb

00:57:56on the beach.

00:57:58Good idea.

00:57:59Barbecue rack of lamb

00:58:00with a herb crust

00:58:01and roasted vegetables.

00:58:04We're going to coat

00:58:06the lamb shanks

00:58:06with a herb crust

00:58:08known as gremolata.

00:58:10And serve

00:58:10with roasted vegetables

00:58:12and a wine

00:58:12and redcurrant gravy.

00:58:16Honestly, Dave,

00:58:18look at me,

00:58:18the fat on this lamb

00:58:20is so dry.

00:58:22It's beautiful.

00:58:24Score the fat

00:58:25and then seal it

00:58:26in hot oil.

00:58:28It's good to reduce

00:58:28the fat off

00:58:29because it just takes that,

00:58:31it just, first of all,

00:58:32it helps seal the meat

00:58:33in its own juices,

00:58:34if you like,

00:58:35in its own fat,

00:58:36which keeps all of that

00:58:37kind of succulent juiciness

00:58:39into the meat.

00:58:41Also, you get a lovely

00:58:42little float of fat

00:58:43out at the bottom

00:58:44of the pan.

00:58:45Also, you know,

00:58:46I need that fat

00:58:47for the veggies.

00:58:48Well, exactly, yeah.

00:58:52It's getting there, isn't it?

00:58:53Yeah.

00:58:59While size seals the meat,

00:59:00I'm going to make

00:59:01a simple bed

00:59:02of roast veg.

00:59:04Hi, what I want to do,

00:59:05Kingy,

00:59:05I've got some lovely carrots,

00:59:07parsnips,

00:59:08and celeriac,

00:59:09the classic three.

00:59:11What I'm doing

00:59:12is I'm kind of

00:59:12cutting them

00:59:13like that,

00:59:14about less than a centimetre

00:59:16at an angle like that.

00:59:17We're trying to keep

00:59:18all the pieces

00:59:18the same size.

00:59:20So it's more than a trivet

00:59:22and I'll just mix them all up.

00:59:24But in theory,

00:59:25you should all roast

00:59:26in a similar way.

00:59:27You know,

00:59:28the carrots are going

00:59:28to be a bit firmer,

00:59:30so I'll put them

00:59:31on the bottom, actually.

00:59:32Actually,

00:59:32if they're catching the fat,

00:59:34I think that's going to work.

00:59:36But, you know,

00:59:36everything's going to go

00:59:37down there.

00:59:38So there's a logic,

00:59:39really,

00:59:39to what I'm doing.

00:59:40These are certainly

00:59:41not your baby veg.

00:59:44Hey!

00:59:45What I'll do is

00:59:45I'm going to get these on now

00:59:46and I'll make the

00:59:47coating kingy.

00:59:50Yeah, good idea, dude, yeah.

00:59:52Oh, hello!

00:59:53Do you want a chop?

00:59:54No, he doesn't want

00:59:55a flaming chop.

00:59:56It's a big labrador.

00:59:56It'll have the table.

00:59:57He'll have everything

00:59:58if it's a lab.

00:59:58Come on!

01:00:00Come on,

01:00:00buzzer, we have you!

01:00:02Right, get these veggies on.

01:00:04All right, bro.

01:00:06Whoa!

01:00:06All right.

01:00:11Now, 120.

01:00:13Look at this,

01:00:14it's rising fast.

01:00:16For the gremolata,

01:00:17I'll mix some breadcrumbs

01:00:18with some herbs

01:00:19and garlic.

01:00:21The gremolata really

01:00:22is just an Italian

01:00:23for a crummy topping,

01:00:24isn't it?

01:00:24Yeah.

01:00:25I'll start with the parsley,

01:00:26a couple of tablespoons.

01:00:28The rosemary

01:00:29goes into that.

01:00:30Hey!

01:00:32And some garlic.

01:00:34That's one lamb dish

01:00:36I really do like pink.

01:00:38Yes, so it's same.

01:00:39I like my shoulder

01:00:40and my leg well cooked.

01:00:41Sometimes the leg

01:00:42get away with it pink,

01:00:43but the shoulder,

01:00:44I think,

01:00:44has to be falling apart

01:00:45for me.

01:00:46The gremolata

01:00:47will give the lamb

01:00:47a tasty crust,

01:00:49but to make it stick,

01:00:50I'll need a little

01:00:51Dijon mustard.

01:00:52So look, mate,

01:00:52I'll paint that

01:00:53so it makes it

01:00:54absolutely doubly sure

01:00:56that it's going to stick.

01:00:59That lovely gremolata.

01:01:01Lovely.

01:01:01Nice.

01:01:02I'll season this well,

01:01:03actually, mate.

01:01:04Right, should we

01:01:09to the fiery furnace?

01:01:11I think so.

01:01:13Listen to that.

01:01:15I'm going to do that.

01:01:16Yeah.

01:01:18I reckon we'll see that

01:01:19in about half an hour,

01:01:20don't you?

01:01:22Right.

01:01:22Right, what we're doing now?

01:01:23Gravy!

01:01:24Let's use your pan.

01:01:25Right, yeah?

01:01:26So I reckon

01:01:26a big knob of butter,

01:01:29two shallots,

01:01:30half a bottle of red wine,

01:01:32we'll let that reduce

01:01:33and have a think about it.

01:01:34Perfect.

01:01:35Right.

01:01:36Oh, this is lovely, isn't it?

01:01:38Yeah.

01:01:39I'll keep them going.

01:01:40So I want to reduce

01:01:41the wine by half.

01:01:46Bit of time in there

01:01:47as well, isn't it?

01:01:49Yeah, the red currant.

01:01:49Red currant?

01:01:50Yeah, go on.

01:01:53We've got a spoon

01:01:54for taste tests.

01:01:56On its way.

01:02:01Which is a bit of a

01:02:02classic red wine,

01:02:03red currant gravy,

01:02:04isn't it, Kingy?

01:02:04It is, bro.

01:02:05Yeah.

01:02:12Now I'll get the

01:02:13beef stock in.

01:02:17That's where it goes

01:02:18too lumpy.

01:02:21Well, this is not jus.

01:02:23This is gravy.

01:02:24No, it's definitely gravy.

01:02:26And then we put

01:02:27a spoonful of honey

01:02:28on the veg.

01:02:29We'll have honey roast veg.

01:02:30Beautiful.

01:02:35Look at that.

01:02:36They are perfect.

01:02:38Yeah.

01:02:39And there we have it.

01:02:40Rack of lamb

01:02:41with honey roast veg.

01:02:43Cut the racks.

01:02:45Eat them like lollipops.

01:02:47Oh.

01:02:48Yes.

01:02:49Right.

01:02:50This is so vulgar.

01:02:51Oh, it's great.

01:02:52Good lamb.

01:03:03I'm speechless.

01:03:05It's good lamb,

01:03:05but when you cook it

01:03:06in a place like this,

01:03:08in the view of your own castle,

01:03:10it's better than good.

01:03:12Mm.

01:03:14So good.

01:03:16Happy deers.

01:03:17Yeah.

01:03:17Thank you, Northumberland.

01:03:18That lamb was delicious.

01:03:25It was.

01:03:26Northumberland's really done us proud,

01:03:28hasn't it?

01:03:29It certainly has, mate.

01:03:30Yeah, it certainly has.

01:03:31Thanks for that, boys.

01:03:43Right, the website vote is closed

01:03:44and we're going to soon find out

01:03:46whether Stephen's going to be

01:03:47tucking into his food oven

01:03:48or food hotel

01:03:48at the end of the show.

01:03:49Now, today,

01:03:50it's well past the day.

01:03:51Woo-hoo!

01:03:51Yeah!

01:03:52So who better to help us celebrate

01:03:54than the team behind

01:03:54the biggest fresh pasta company

01:03:56in the UK

01:03:56who were very foolishly

01:03:58turned down

01:03:59by four fearsome dragons

01:04:01in the den.

01:04:02Shame on them.

01:04:03Please welcome

01:04:03Finn and Roberta

01:04:04from Pastor Evangelist.

01:04:05Ciao!

01:04:06Ciao!

01:04:06Hello!

01:04:07Ciao!

01:04:08Ciao!

01:04:08Buongiorno!

01:04:09Buongiorno, Matt.

01:04:10How are you?

01:04:10I'm very well.

01:04:11What are you doing?

01:04:12So, we are making pasta.

01:04:14Uh-huh.

01:04:14Ooh!

01:04:15It's the best way

01:04:16of celebrating today.

01:04:17Okay.

01:04:18Today, we're not only making pasta,

01:04:19we bring something

01:04:20really special in tradition.

01:04:22We go all the way

01:04:23to Sicily today.

01:04:24Okay.

01:04:25With a beautiful busiate.

01:04:26Okay.

01:04:27Yeah?

01:04:27I'm going to show you

01:04:28to do very quickly.

01:04:29Yeah.

01:04:29So, what we need to do,

01:04:30we need to pour the dough

01:04:31into the surface.

01:04:32Right.

01:04:33Make a well.

01:04:34And then pour the water

01:04:35very slowly.

01:04:36Okay.

01:04:37This is a water-based pasta,

01:04:38so it does not require eggs.

01:04:40I've seen Gennaro do this.

01:04:42Water.

01:04:42Yeah, I'm sure Gennaro

01:04:44will do exactly this way.

01:04:47And we mix until we combine

01:04:49basically the dough.

01:04:51And it's about a few minutes.

01:04:54It's more like mixing all together.

01:04:57Okay.

01:04:58And then create a nice and smooth dough

01:05:01so we carry on this way

01:05:03in order to create

01:05:05a really nice,

01:05:07as I say,

01:05:08it's a little bit of movement.

01:05:09When I do pasta,

01:05:10I also have music in the kitchen.

01:05:12Right.

01:05:12So you can keep moving.

01:05:13The food dance?

01:05:14Yeah, why not?

01:05:15Why not?

01:05:16Absolutely.

01:05:17I think she's asking you to sing, Matt.

01:05:18Do you want me to?

01:05:19Yes, please.

01:05:19Do it one.

01:05:20Yes, please.

01:05:21Maybe I will.

01:05:23Finn,

01:05:25what are you doing here?

01:05:27So, Matt,

01:05:27we're making...

01:05:28What are you bringing

01:05:28to this party?

01:05:29Sicily.

01:05:30Okay.

01:05:30Sicily.

01:05:31So this is pesto alla trapanese,

01:05:33also called Sicilian pesto.

01:05:34So it's a tomato-based pesto

01:05:36with white almonds

01:05:37from the island of Sicily,

01:05:38which pairs perfectly

01:05:39with busiate.

01:05:40Nice.

01:05:40Okay.

01:05:41Okay, so almonds,

01:05:42the pilchot tomatoes.

01:05:43Exactly.

01:05:45Sun-dried.

01:05:46A couple of sun-dried tomatoes.

01:05:47And this cheese?

01:05:47This is pecorino siciliano.

01:05:49I have some.

01:05:50You can have some.

01:05:50Delicious.

01:05:51Very, very nice.

01:05:52Not too much money.

01:05:53Hardly eaten this boy.

01:05:54Okay.

01:05:55Now, Finn,

01:05:55you were one of the founders.

01:05:58I'm one of the founders,

01:05:59pastor evangelist, yes.

01:06:00Tell us a little bit

01:06:01about the story of Dragon's Den.

01:06:02Oh, my goodness.

01:06:03We're going to go back there.

01:06:04So, Dragon's Den,

01:06:05eight years ago,

01:06:06I was 24 years old,

01:06:07on TV for the first time.

01:06:09I took my pasta.

01:06:10I was so proud.

01:06:11I did the pitch.

01:06:12And they said,

01:06:13this is pasta la disaster.

01:06:15And I was standing there,

01:06:16crestfallen, you know.

01:06:18And I thought it can't get any worse.

01:06:19And then they said,

01:06:20you are delusional.

01:06:22They said,

01:06:22we're out,

01:06:23we're out,

01:06:24we're out,

01:06:24we're out.

01:06:25Wow.

01:06:25And look where you are now.

01:06:26It's Will Pasta Day.

01:06:27Company sold.

01:06:28Company sold.

01:06:28Just tell us what that share

01:06:30would have been worth.

01:06:32They would have made millions.

01:06:33They would have made millions.

01:06:35Absolutely.

01:06:35It's a bit too late.

01:06:36It's too late.

01:06:37So, what I did,

01:06:38just going back to the pasta,

01:06:39I have needed the dough.

01:06:41Yes.

01:06:41And then I wrap it

01:06:42because you need to rest.

01:06:44Okay.

01:06:44So, here I have a dough

01:06:46that has been already made.

01:06:47Can you see how nice

01:06:48and smooth and silky?

01:06:49Yeah, nice texture.

01:06:50Exactly.

01:06:50Okay.

01:06:51We leave this to rest

01:06:52in a clean film

01:06:53for 30 minutes to an hour.

01:06:55Okay.

01:06:55And now we shape.

01:06:56So, a long snake.

01:06:58Mm-hmm.

01:06:58Like, I love to say this

01:06:59when I teach kids.

01:07:00Mm-hmm.

01:07:01And now, basically,

01:07:02we are using

01:07:03a little bit of the dough.

01:07:05We have a specific tool.

01:07:07So, if you are at home,

01:07:08don't worry.

01:07:08You can use even

01:07:09a wooden stick.

01:07:10Sure.

01:07:11Someone suggests,

01:07:12can I do with the straw?

01:07:14You know, the metal straw.

01:07:15Okay.

01:07:16Why not?

01:07:17So, you are going to

01:07:18basically wrap the dough

01:07:19around this little screw

01:07:21and this movement

01:07:23and then you remove it.

01:07:25You pull it out

01:07:25and you leave it to rest.

01:07:26Okay.

01:07:27I mean, you make it look

01:07:27very easy.

01:07:28I tried this yesterday

01:07:29in rehearsals

01:07:29and it's not...

01:07:30It takes a bit of practice.

01:07:31It takes...

01:07:32It's only practice.

01:07:33Whenever people tell...

01:07:35Don't do it.

01:07:35I can't do it.

01:07:36It's too hard.

01:07:36Hand-eye coordination.

01:07:38You're just the money.

01:07:39Yeah.

01:07:40Just the brains and the money.

01:07:41Hand-eye, I can't do it.

01:07:42And this is...

01:07:42This matter is the pasta

01:07:44that we leave it to rest.

01:07:45I normally leave it to rest

01:07:46between, you know,

01:07:47even 24 hours.

01:07:49They get a really nice consistency.

01:07:50Okay.

01:07:51They keep the shape.

01:07:52Now we can cook.

01:07:54So, let's just...

01:07:54Let's just go back to how you...

01:07:55Sure.

01:07:56How do you rest pasta?

01:07:57So, I normally rest...

01:07:58In the fridge?

01:07:59No, I rest it outside.

01:08:00Okay.

01:08:01Covered or not covered?

01:08:02I covered with cloth.

01:08:03Cotton cloth.

01:08:04Just cloth, not cling-for.

01:08:05No, because it can stay.

01:08:06Or one we shouldn't be using.

01:08:08Is that again?

01:08:08One we shouldn't be using.

01:08:09Yeah, you know what.

01:08:11And basically,

01:08:12you're going to have,

01:08:13as I say,

01:08:13better consistency.

01:08:15Okay.

01:08:15So, we push salt in the water.

01:08:17Salt is very important.

01:08:18Okay.

01:08:19You know,

01:08:19otherwise the pasta...

01:08:20You want to taste it.

01:08:22Exactly.

01:08:22Okay.

01:08:23How are you?

01:08:24I'd put more.

01:08:25Let's put more.

01:08:27Where do I put the salt?

01:08:28There you go.

01:08:29Oh, you're solid.

01:08:30So, let's put it...

01:08:31So, you want to...

01:08:31This is important.

01:08:32You want to taste the salt.

01:08:33Absolutely.

01:08:34And now we cook the pasta.

01:08:35We push the pasta in the water

01:08:36between five minutes.

01:08:39It's important to check

01:08:40because, you know,

01:08:41the consistency can change.

01:08:43You know,

01:08:43I like pasta very al dente.

01:08:45How do you like your pasta?

01:08:46I like it al dente.

01:08:47I think it's a bit...

01:08:48That's quite an open...

01:08:50It's a term that can be very abused.

01:08:54I've had pasta that's not cooked.

01:08:56I've had risotto that's not cooked.

01:08:58No.

01:08:58It's al dente.

01:08:59No, with the risotto,

01:09:00I know the feeling.

01:09:02But in northern Italy,

01:09:02they do very al dente.

01:09:05I mean...

01:09:06I mean, I'm talking like up in the Alps.

01:09:08Really al dente.

01:09:09Probably, my day.

01:09:10In Puglia,

01:09:11from where I come from,

01:09:12we are very, you know,

01:09:13we wanted the pasta

01:09:14to be to the right consistency.

01:09:16So you basically carry on

01:09:18until you create

01:09:19your beautiful portion.

01:09:20Tell us about

01:09:21how you travel around Italy,

01:09:22learning from the nones,

01:09:24reviving and holding on

01:09:26to these traditional recipes.

01:09:28This is what I love

01:09:29to spread here now in London.

01:09:31Pasta making,

01:09:32it's not just like...

01:09:34You know, in Italy,

01:09:34we don't have a school,

01:09:35a university to learn tagliatelle.

01:09:37The person who will hold

01:09:39the shape,

01:09:40the tradition

01:09:41is always nona.

01:09:43Yeah.

01:09:43And, you know,

01:09:44you can...

01:09:45Basically,

01:09:45that's what I did.

01:09:46I travel around,

01:09:47knock every nona's door

01:09:49with a beautiful bottle

01:09:50of wine as well.

01:09:52Do you?

01:09:52And let me in your house.

01:09:53Absolutely.

01:09:53Teach me the way.

01:09:54Absolutely.

01:09:55It's a bribe.

01:09:55And they will never say no.

01:09:58They actually...

01:09:59They actually very...

01:10:00They want you

01:10:01to get into pasta making

01:10:03because we need to save

01:10:04the tradition.

01:10:05Yeah.

01:10:06And we need to keep

01:10:06the tradition alive.

01:10:07Is it a thing?

01:10:08I think kids growing up,

01:10:10they want to sort of

01:10:12keep this alive?

01:10:12Absolutely.

01:10:13I grew up with nona,

01:10:15which is six years old.

01:10:16I was already making

01:10:16orecchiette.

01:10:18Mm-hmm.

01:10:18And you have no choice.

01:10:20It's a pasta of the region.

01:10:21You need to do it.

01:10:22Yeah, yeah.

01:10:23It's a way of literally...

01:10:24Not only...

01:10:25It's a beautiful thing

01:10:26to see as well.

01:10:26When you're in restaurants

01:10:27or you see sort of

01:10:29old wooden tables...

01:10:30Absolutely.

01:10:30It's just...

01:10:31And quietly in the corner.

01:10:32It is very therapeutic.

01:10:33It's kind of wonderful.

01:10:34Arming.

01:10:35Yeah.

01:10:35The more you make,

01:10:36the more expert you will be keen

01:10:37because people ask me

01:10:38how can I reach these...

01:10:39It's just practice.

01:10:41Um, how is the pasta

01:10:42at the table, guys?

01:10:43Amazing.

01:10:44Oh, it's finita.

01:10:46Optimum.

01:10:47Grazie.

01:10:48Grazie.

01:10:49Really good.

01:10:49He likes the pasta.

01:10:52And this is almost

01:10:53the radius.

01:10:54Okay, so it's quite coarse.

01:10:55It's quite coarse.

01:10:56You want a bit of texture.

01:10:57You want to feel the almonds.

01:10:58A lovely bit of basil in there.

01:11:00The colour's just gorgeous

01:11:01from the tomatoes.

01:11:02And you're not cooking the sauce.

01:11:03You're not going to throw that

01:11:03in a pan?

01:11:04No.

01:11:04Why not?

01:11:05It's all the ingredients

01:11:07to the wet room temperature.

01:11:08You know, the pasta is nice and hot.

01:11:11You don't want to melt the cheese.

01:11:13You'll actually...

01:11:13Actually, with the pesto,

01:11:15pestare means to crush.

01:11:17So would you do that

01:11:19with a regular pesto?

01:11:21Yeah.

01:11:21Even pesto alla Genovese.

01:11:23I love that you say alla Genovese.

01:11:25Bravissi.

01:11:27Here to show off.

01:11:28It's because we have

01:11:29so much pesto in Italy.

01:11:31Sometimes, you know,

01:11:32you cannot just call it

01:11:33pesto al basilico.

01:11:35It has to be

01:11:36a little bit more specific

01:11:37of the city.

01:11:38So we...

01:11:39I'll tell you what

01:11:40we should point out.

01:11:41So the amount of pesto...

01:11:43Oh, sorry.

01:11:43The amount of sauce

01:11:44you've got to the pasta.

01:11:46I was working with

01:11:46an Italian chef once

01:11:47and they said,

01:11:48it's Matt.

01:11:49He said,

01:11:49it's pasta with sauce,

01:11:52not sauce with pasta.

01:11:53I love...

01:11:54You know what?

01:11:54You also...

01:11:55Do you like my accent?

01:11:55Absolutely.

01:11:56That's what I was about to say.

01:11:58Didn't take offence to that then.

01:12:00No, no, no.

01:12:00Don't worry.

01:12:01I noticed that

01:12:02even when I teach

01:12:03my pasta making class,

01:12:05people leave the room

01:12:07with my accent.

01:12:08Hey, arrivederci.

01:12:10I'm really happy

01:12:12because they not only

01:12:13learn the pasta

01:12:15but they literally

01:12:16learn also

01:12:17the Italian accent.

01:12:18You know, it's...

01:12:19And now we are

01:12:20ready to plate.

01:12:22When it comes to

01:12:23quantity as well

01:12:24of pasta in Italy,

01:12:25you know, Matt,

01:12:26we don't serve a lot.

01:12:28It's because, you know,

01:12:29the pasta comes

01:12:30as a primo piatto,

01:12:32first dish,

01:12:33then you're going

01:12:33to have your second,

01:12:35then eventually

01:12:36you're going to have

01:12:37the third and the fourth.

01:12:37I mean, that's...

01:12:38Wow, that's loads.

01:12:39It's just me eating this.

01:12:41Oh, no, darling,

01:12:42it's...

01:12:42I think it's...

01:12:43Let me tuck into this.

01:12:44Let me give you

01:12:45a little bit of pecorino.

01:12:46It smells amazing.

01:12:48A bit of pecorino,

01:12:49a bit of extra virgin

01:12:50olive oil,

01:12:52and this is for you, Matt.

01:12:53I'm going to tuck into this

01:12:55in just a second.

01:12:55We hope you like it.

01:12:56Thank you so much.

01:12:57Honestly, it's been a joy

01:12:58having you.

01:12:59Grazie mille.

01:13:00Grazie.

01:13:01Right, we're going to

01:13:02soon find out

01:13:02whether you voted

01:13:03for Stephen's Food

01:13:03Heaven or Food Hell,

01:13:04but first Nigella's

01:13:05whipping up a chocolate tart

01:13:06with a curious biscuit base.

01:13:11For the base,

01:13:15I like to use

01:13:15chocolate sandwich biscuits,

01:13:17which I break up roughly

01:13:18before dropping them

01:13:19into a food processor.

01:13:26Next, I add

01:13:27some good dark chocolate.

01:13:31I give this a blitz

01:13:32until I have

01:13:33beautiful earthy rubble.

01:13:35On top of this,

01:13:40I add some soft,

01:13:41unsalted butter

01:13:42and smoked sea salt flakes.

01:13:44Though you can, of course,

01:13:45use regular sea salt flakes.

01:13:48This gets another blitz

01:13:49until the butter

01:13:50is incorporated.

01:13:55I tip this mixture

01:13:56into a loose-bottomed

01:13:57flan tin,

01:13:58then press it down

01:13:59and around the edges

01:14:00with my hands

01:14:01before smoothing it

01:14:02with the back of a spoon.

01:14:05I leave the lime case

01:14:09in the fridge

01:14:10to set overnight

01:14:11so that all I need

01:14:12to do the next day

01:14:13is melt a few

01:14:14luscious ingredients

01:14:15together for the filling.

01:14:28I'm going to start off

01:14:29by using a word

01:14:31that I love,

01:14:32which is I'm going to

01:14:33slake some cornflour

01:14:36in milk.

01:14:39This gives a satiny

01:14:42lusciousness

01:14:43to the chocolate filling.

01:14:48And now,

01:14:50you need some cream,

01:14:52a lake of cream.

01:14:56I've used very good

01:14:57dark chocolate,

01:14:58so I need a bit of sugar.

01:15:02And then,

01:15:03the cosy sweetness

01:15:04of vanilla.

01:15:08So that's

01:15:08the light side.

01:15:10Now,

01:15:10come with me,

01:15:11if you will,

01:15:11to the dark side.

01:15:13And I mean dark.

01:15:17Some instant espresso.

01:15:18I use this a lot

01:15:20with chocolate

01:15:21because it provides

01:15:22a really deep,

01:15:25dark hinterland.

01:15:30In life,

01:15:31I have no truck

01:15:32with bitterness.

01:15:33In the kitchen,

01:15:34I'm drawn to it.

01:15:36So I want some cocoa.

01:15:38And although sieving

01:15:39is my least favourite

01:15:41job in the kitchen,

01:15:42I am prepared

01:15:42to do this now

01:15:43because it's worth it.

01:15:50I promised a salted

01:15:51chocolate tart,

01:15:52but I'm going one better,

01:15:53smoked salt.

01:15:54I am a person

01:15:56of passions

01:15:56and I love this stuff.

01:15:58It brings

01:15:59a slight note

01:16:01of the bonfire.

01:16:03Now the chocolate

01:16:04goes into the pan

01:16:05here.

01:16:12And then,

01:16:13finally,

01:16:15an ooze

01:16:16of extra virgin

01:16:17olive oil.

01:16:18It would be more usual

01:16:19to use butter here,

01:16:20but the thing is,

01:16:21to me,

01:16:22butter just merges

01:16:22in with the cream.

01:16:23It doesn't add anything.

01:16:25And this

01:16:26brings

01:16:27a sort of

01:16:27slightly grassy,

01:16:29peppery savouriness

01:16:30as well as gleam.

01:16:34And on,

01:16:35we go.

01:16:35At this stage,

01:16:37I just want

01:16:38the chocolate

01:16:38to start melting.

01:16:40Then I can add

01:16:41my slaked corn flour.

01:16:46The corn flour

01:16:47helps this mixture

01:16:49to thicken

01:16:49and without eggs,

01:16:50which makes life

01:16:51very simple.

01:16:53Now,

01:16:54it's quite easy

01:16:55to tell when it's ready.

01:16:56I mean,

01:16:56you can see

01:16:56how thick it is,

01:16:57but this is

01:16:58scientific method.

01:17:01Lift up the spoon,

01:17:02draw your finger

01:17:03across the back,

01:17:05and you can see

01:17:07it's not trickling.

01:17:09That line

01:17:09is staying there.

01:17:10That means

01:17:11turn off

01:17:12the heat

01:17:13and pour

01:17:14into a jug

01:17:15to cool.

01:17:17Now,

01:17:17it's got to be

01:17:18cool enough

01:17:19so that it doesn't

01:17:21melt the biscuit base,

01:17:22but I still want it

01:17:23to have

01:17:24a bit of flow

01:17:25to it,

01:17:26so when I pour

01:17:26it into the base,

01:17:27it will just

01:17:28ripple in.

01:17:31To prevent

01:17:31it's getting a skin,

01:17:33I'm going to

01:17:33scrunch up

01:17:34some dampened

01:17:35parchment,

01:17:36which I have

01:17:37about my person,

01:17:38as one does.

01:17:39Let's put it

01:17:40on the top.

01:17:42My mother

01:17:42taught me this.

01:17:45So once this

01:17:46has cooled down a bit,

01:17:48I can build

01:17:48on my foundations.

01:17:49And that's

01:17:52perfect.

01:17:54Put it to wave

01:17:55its way

01:17:56into the tin.

01:18:09Just a little shimmy

01:18:10to make it

01:18:12flat and even.

01:18:16And now it needs

01:18:17to go in the fridge

01:18:17to set for later.

01:18:18A deep,

01:18:20deep joy awaits.

01:18:23There you go.

01:18:24That looks so good.

01:18:28Mmm.

01:18:30Mmm.

01:18:30That's so

01:18:31delicious.

01:18:40Thanks, Nigella.

01:18:41Right, time to

01:18:42find out whether

01:18:42there's food

01:18:42having food help

01:18:43for Stephen.

01:18:44So meatballs,

01:18:45Scandi food,

01:18:46or pheasant

01:18:48and coriander.

01:18:51Thanks for

01:18:51everyone who voted.

01:18:52Massive vote today.

01:18:5381% of you.

01:18:55Huge vote.

01:18:55Want heaven.

01:18:56Yay!

01:18:58Yes, you're very kind.

01:19:00Otherwise,

01:19:00it would have been

01:19:00a tough week, right?

01:19:02Yeah, it would be.

01:19:02Anna's going to make

01:19:04some pickled cucumber

01:19:06with some pink peppercorns.

01:19:08I'm going to put together

01:19:09some meatballs

01:19:10and we're going to have

01:19:11a nice chat.

01:19:12Any questions?

01:19:13No, I'm very happy now.

01:19:15Good.

01:19:16Now, before we leave

01:19:17the importance

01:19:20of being earnest,

01:19:20we should say

01:19:21there are some tickets

01:19:22still available.

01:19:23There are still some.

01:19:23We're running until

01:19:24January the 10th.

01:19:25Right.

01:19:25So, it's all over Christmas.

01:19:27Right.

01:19:27Just a very few days off.

01:19:28And it's...

01:19:29And it pay...

01:19:33It pays?

01:19:34Yes, it does.

01:19:35Yes, it does.

01:19:35That's to say.

01:19:37Tax bill in January.

01:19:40Anyway.

01:19:41So...

01:19:41Great to see it at Christmas.

01:19:43What's that?

01:19:43Great to see the show.

01:19:44Yes, I think it is.

01:19:45It works as a kind of

01:19:46sophisticated pantomime,

01:19:47I suppose.

01:19:48Not too sophisticated,

01:19:49but a fun pantomime.

01:19:50Yeah.

01:19:51No, it is.

01:19:51It's a great watch.

01:19:52A really good watch.

01:19:53We've thoroughly enjoyed it.

01:19:54Let's...

01:19:55However, we can't have you on

01:19:56without talking about the traitors.

01:19:57Ah, yes.

01:19:58Did you enjoy the whole experience?

01:20:00It would be impossible not to.

01:20:02But experience is the word.

01:20:03It's remarkably intense

01:20:05over a short-ish time.

01:20:09Shorter, in my case,

01:20:10than perhaps I would have liked it.

01:20:12Yeah.

01:20:12Longer than others

01:20:13who deserve to stay too.

01:20:15Yeah.

01:20:17Every day is so packed

01:20:19with incident and emotional turmoil

01:20:21that it seems like a week.

01:20:23So it's a whole kind of life experience.

01:20:26Does it not feel like a television show?

01:20:28It doesn't really.

01:20:29I mean, there are camera operators around,

01:20:31but a huge number of the cameras

01:20:33are concealed within clever places

01:20:35and operated remotely.

01:20:37Right.

01:20:37And one is so anxious to find traitors

01:20:40if you're a faithful,

01:20:41and presumably so very anxious

01:20:42to look like a faithful

01:20:43if you're a traitor.

01:20:44Yeah.

01:20:44But your concentration

01:20:45is all on that interrelationship

01:20:47and the chatting to people

01:20:48and imagining how you're going down.

01:20:51Right.

01:20:51Because even if you're faithful,

01:20:53you are sort of guilty

01:20:55because you think people

01:20:56are looking at you

01:20:57as if you're guilty.

01:20:58Right.

01:20:59And so it's this layer upon layer

01:21:01of confusion

01:21:02about one's honesty

01:21:04and straightforwardness.

01:21:05And how...

01:21:06Because if you lie well,

01:21:06it looks like you're lying.

01:21:08OK.

01:21:09If you tell the truth,

01:21:10it looks like you're lying.

01:21:11Yeah.

01:21:11Depending on how people perceive you.

01:21:12It is hilarious

01:21:13to watch people

01:21:15who lately have done nothing wrong

01:21:16and someone go,

01:21:17you look very suspicious.

01:21:18I know.

01:21:20Gosh, we made fools of ourselves.

01:21:21I think we broke the record

01:21:22as faithfuls

01:21:23for casting out fellow faithfuls

01:21:26at the round table.

01:21:28And we should talk about Celia Imri

01:21:30as well,

01:21:31because she's wonderful.

01:21:31Celia, I've known her for years.

01:21:33We did a series called Kingdom

01:21:35together for three seasons

01:21:36and she has always been known

01:21:39as a magnificent figure,

01:21:41both as a person

01:21:41and as an actress

01:21:42within the profession,

01:21:44but I'm so thrilled

01:21:45that people who may not have known her

01:21:46have got a chance to see

01:21:47how wonderful she is.

01:21:49She's a new queen for us.

01:21:51She is absolutely fantastic.

01:21:52I mean, she was on this show

01:21:54some time ago now.

01:21:55Oh, was she?

01:21:55Yeah, and she was just so adorable.

01:21:57Isn't she?

01:21:58So wonderful.

01:21:58Yeah, and she's smart as a whip,

01:22:00of course.

01:22:01Yeah.

01:22:01And very funny.

01:22:02Very, very funny.

01:22:03Though she must control her wind better.

01:22:06I think I was the only person

01:22:07in Britain who missed that.

01:22:09I came in late from work,

01:22:10my family watching,

01:22:10and I was like,

01:22:10did I miss anything?

01:22:11He went, oh, yeah.

01:22:12She let one go.

01:22:13And I was like,

01:22:13all right, okay, fine.

01:22:16Very strange.

01:22:17What foreigners must think of us

01:22:18that that's the great talking point

01:22:20of the month?

01:22:20It's very British.

01:22:21Of the month.

01:22:21It is somehow very British, isn't it?

01:22:22When a fart game gets to that.

01:22:24Yeah.

01:22:24But it's a wonderful group of people.

01:22:26You have to congratulate the BBC

01:22:27on selecting such an interesting array.

01:22:31I mean, a lot of people

01:22:31who don't know rugby

01:22:32would not have known Joe Marler

01:22:34and I think they would agree

01:22:35he is a remarkable person,

01:22:37fascinating and funny.

01:22:38You see a very different side of people.

01:22:41You do, don't you?

01:22:42Yeah.

01:22:43I mean, I know the word celebrity

01:22:45for a lot of people

01:22:46there's a heck of a turn off.

01:22:47You immediately want to retch

01:22:49or dry heave.

01:22:50But it's fun for me

01:22:54to be amongst people

01:22:57I may not know.

01:22:58I mean, I knew Jonathan

01:22:59and I knew Alan

01:23:00and Tom Daley.

01:23:01I knew him.

01:23:03But there were plenty there.

01:23:04I didn't, especially the younger ones.

01:23:05Nico, I was so sorry.

01:23:06I was one of the first

01:23:07to suspect him

01:23:08of being a traitor

01:23:09and he had a last year.

01:23:11But what a wonderful man he is.

01:23:12Nico looked a little bit guilty.

01:23:14He did.

01:23:14He did look guilty.

01:23:15And those who don't know him

01:23:18they should check out his YouTube.

01:23:21He is remarkable.

01:23:23I mean, because going into

01:23:24one of those kind of reality shows

01:23:26if we can call it that sort of thing.

01:23:28I mean, half the trouble

01:23:30I think with one of those things

01:23:31is who you're going to get locked up with.

01:23:33Well, that's it.

01:23:34Because it could be very long.

01:23:35Not that snobbery, exactly.

01:23:38But I've always said to myself

01:23:39I'd never do one of those.

01:23:41I'd been asked to go to, you know,

01:23:43Australia and various other, you know,

01:23:46reality things.

01:23:48But what appealed to me about this

01:23:49was simply the nature of the game.

01:23:51You know, it was invented

01:23:53by a Russian academic

01:23:54called Dmitry something.

01:23:56Oh, possibly Vladimir.

01:23:58And he was trying to prove a point.

01:24:00He worked in group dynamics

01:24:02and psychology

01:24:03and he wanted to show

01:24:05his fellow academics

01:24:05that a very small minority

01:24:08with information

01:24:10will always be more powerful

01:24:12and beat a huge majority

01:24:14without that information.

01:24:15In other words,

01:24:16that knowledge really is power.

01:24:18So he devised this game

01:24:19which was variously called,

01:24:20I think, Mafia and Werewolf

01:24:22before it got formatted

01:24:24by the Dutch

01:24:25who were very good

01:24:25at these sort of things

01:24:26into traitors as we know it.

01:24:28And of course he's right.

01:24:31The wonderful thing

01:24:32about the way the game

01:24:33works for television

01:24:34as opposed to if you play

01:24:35it on WhatsApp

01:24:36or on a board game

01:24:37or all the other ways

01:24:38you can play it

01:24:39is how the audience

01:24:40knows what the traitors know.

01:24:42They know everything.

01:24:43So they see how stupid

01:24:44the faithful are.

01:24:45Would you have preferred

01:24:46to be a...

01:24:47Oh, no.

01:24:48I said to Claudia,

01:24:49I don't know if you saw

01:24:49when she does a little interview

01:24:52with you beforehand

01:24:53and I said,

01:24:55no, please don't make me a traitor.

01:24:56Not out of honesty

01:24:58or not wishing to deceive.

01:24:59I just felt

01:25:00I wouldn't be able

01:25:01to take the pressure.

01:25:02Oh, really?

01:25:02And also I thought

01:25:04everyone is going to think

01:25:05I'm a traitor anyway.

01:25:06Yeah.

01:25:06Which they kind of did.

01:25:07Yes.

01:25:08So when I got banished,

01:25:09I was pretty sure

01:25:10I was going to get murdered

01:25:11if I hadn't been banished.

01:25:12So, you know,

01:25:13basically my time was up,

01:25:14whatever happened.

01:25:15Or possibly recruited,

01:25:17but even if you're recruited,

01:25:18people then think,

01:25:19oh, I bet he's been recruited.

01:25:20Did it take you long

01:25:23to decide to do the show?

01:25:24No, not really.

01:25:26But by good fortune,

01:25:27I hadn't ever seen it,

01:25:28but by good fortune,

01:25:29I was a little unwell

01:25:30and the second series was on

01:25:33and I just decided,

01:25:34oh, well,

01:25:35people keep telling me

01:25:36it's really good

01:25:36and it's, you know,

01:25:37not like a typical reality show.

01:25:39And I started watching

01:25:41and got completely hooked.

01:25:42And then about two days later,

01:25:43my agent called

01:25:44and said I'd been asked

01:25:44to go on it.

01:25:46and I said,

01:25:48do you know what?

01:25:49I think I might say yes.

01:25:51I surprised myself a little.

01:25:52Is that something

01:25:53you'd normally turn down?

01:25:54I would, I think, yeah.

01:25:56Not really out of,

01:25:57as I say,

01:25:58out of being too grand for it,

01:26:00but just not feeling

01:26:02that it would suit me.

01:26:04Yeah.

01:26:04But, gosh, it was fun.

01:26:06It really was.

01:26:07You need that in life, don't you?

01:26:08Ollie, what are we drinking together?

01:26:10We've got a lovely Pinot Noir

01:26:11with meatballs and anything like that,

01:26:14soft texture.

01:26:14You need something fairly,

01:26:15sort of elegant.

01:26:16And this is,

01:26:17oh, it's just as slinky

01:26:18as a cherry in a satin ball gown.

01:26:19It's just got a lovely,

01:26:21delightful outfit.

01:26:22It's called

01:26:22Eminence de Bijoux Pinot Noir,

01:26:25£14.50 in Sainsbury's.

01:26:27Comes from southwest France,

01:26:28quite near the Pyrenees, actually.

01:26:29So it's the high altitude

01:26:30that keeps the elegance

01:26:31and the grape stops

01:26:31and getting too sugary and heavy.

01:26:33And it's a big daytime,

01:26:35nighttime difference

01:26:36in temperature as well.

01:26:36So long ripening season,

01:26:38a little bit of oak,

01:26:39but just a really delicious example,

01:26:42actually.

01:26:42And good value as well

01:26:43for the quality, I think.

01:26:44There you are.

01:26:44Very good.

01:26:45Oh, thank you.

01:26:46I should have suggested

01:26:47you get my friend Sam Neill.

01:26:48The actor has two paddocks.

01:26:50Oh, his two paddocks.

01:26:51He's a very good Pinot.

01:26:53Two paddocks is in my top 30

01:26:55ones to try before you die.

01:26:56It's an absolutely brilliant,

01:26:58brilliant glass of Pinot Noir.

01:26:59I love him and I love his wine.

01:27:00Yeah, he's great.

01:27:01He's the actor in Jurassic Park,

01:27:02if people don't know who I mean.

01:27:04He's a lovely man

01:27:04and a brilliant winemaker.

01:27:06Totally brilliant winemaker, yeah.

01:27:07And I think, you know,

01:27:08Pinot Noir,

01:27:09the heartbreak grape,

01:27:09difficult to make,

01:27:10you know, thin skin,

01:27:11it can be quite tricky.

01:27:12You've got the,

01:27:13you know,

01:27:13the Longadoc does have

01:27:14quite a reliable climate

01:27:15and that's why this one

01:27:16comes out okay.

01:27:17But yeah, Sam's, oh, yeah.

01:27:18Right, I'm going to pass

01:27:20that to you.

01:27:21Oh, it looks fantastic.

01:27:22So I'm just going to recap

01:27:24some of these.

01:27:24These, I'm intrigued by these.

01:27:25These are shaken,

01:27:27uh, shaken berries.

01:27:28So this, this, uh,

01:27:30was from, uh, Denmark.

01:27:31This recipe I found in Denmark.

01:27:33And, uh, red currants

01:27:34or lingonberries,

01:27:35uh, with some sugar

01:27:36and then you just leave them

01:27:37for a few days

01:27:38and just, just shake them

01:27:40in the jar

01:27:40or shuffle them around

01:27:41or what's here.

01:27:42Pulls out all the juice

01:27:43and so it's still,

01:27:44still keep that,

01:27:45it's kind of retains

01:27:46the, the, the texture

01:27:47of the berry

01:27:47but a little bit of sweetness.

01:27:49The, um,

01:27:50the meatballs you can find online

01:27:51and then Nicholas Ekstead

01:27:52has lifted straight from him.

01:27:54I mean, why wouldn't you?

01:27:55Lots of cream in there.

01:27:56Lots of cream,

01:27:57lots of milk,

01:27:57makes them nice and soft

01:27:58and then a very simple cream sauce

01:28:00with a, just a one anchovy fillet

01:28:02and a little bit of garlic.

01:28:04Fantastic.

01:28:04Are you all right?

01:28:04I'm really, I'm in heaven.

01:28:06We're running out of time

01:28:07and I wanted to ask you

01:28:08about the morning show

01:28:08which I love.

01:28:09Oh, yeah.

01:28:10There you were,

01:28:10popped up in that

01:28:11as an awful character.

01:28:14Dreadful character, dreadful.

01:28:16Oh, my goodness.

01:28:16Well, I'll have to ask you

01:28:17off camera.

01:28:18This is so good.

01:28:19Better than Italian meatballs,

01:28:20pulpetta, I'm afraid.

01:28:22I have to say.

01:28:23You're very welcome.

01:28:24Absolutely lovely

01:28:25to have you here this morning.

01:28:26That's all for us today

01:28:27on Saturday Kitchen Live.

01:28:28Thanks to Anna and Finn

01:28:30and Roberta and Max

01:28:31and Ollie

01:28:31and, of course, Stephen.

01:28:33All the recipes

01:28:34from the studio

01:28:34on the website

01:28:35bbc.co.dk.

01:28:36forward slash

01:28:36Saturday Kitchen.

01:28:37I've got more Best Buy

01:28:38to do tomorrow morning

01:28:39at 10 a.m.

01:28:40on BBC Two

01:28:40and I'll be back here live

01:28:41next Saturday

01:28:42with more brilliant chefs

01:28:43and special guests

01:28:44Marianne Jean-Baptiste

01:28:45and Breaking Bad's

01:28:46Walter White himself,

01:28:47Brian Cranston.

01:28:48Whoa.

01:28:49Don't forget,

01:28:49the clocks go back tonight

01:28:50so enjoy the extra hour

01:28:52in bed unless you've got kids.

01:28:53Bye for now.

01:28:54Bye for now.

01:28:54Bye.

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