Saturday Kitchen Season 2025 Episode 45

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Transcript

00:00:00The

00:00:05murders are over. The traitors uncloaked.

00:00:08But we've assembled players for one last banishment.

00:00:12Hunger.

00:00:14I can guarantee there are only foodie faithfuls at our round table.

00:00:18This is Saturday Kitchen Live.

00:00:30It was only me! Good morning, welcome to the show.

00:00:45There's three faithful foodies in our kitchen today that won't murder any dishes.

00:00:50Jeremy Lee, Christelle Pereira and Sam Holland.

00:00:53Oli Smith helping us raise a glass, just like Alan Carr murdering Celia Imrie.

00:00:57And our special guest today is the Celebrity Traitors finalist who's sharp wit and even sharper mind

00:01:02made him the only player to correctly identify all the traitors.

00:01:06But unfortunately, not before, it was too late to save himself.

00:01:09Please welcome Joe Marlowe!

00:01:14Joe, you're looking slightly bemused.

00:01:17What's just gone on there?

00:01:19That was a little gift for you and the nation.

00:01:21Oh, it was just all these memories coming back.

00:01:23That was me auditioning.

00:01:25I was like, oh wow, this is great.

00:01:27Triggering, as they call it.

00:01:28Slightly triggering, but I enjoyed it.

00:01:29Yeah?

00:01:30Well, we enjoyed the final.

00:01:31Along with 12 million others.

00:01:34Wow.

00:01:35Bet your agent's going, ka-ching.

00:01:38And I'm going, no, no more.

00:01:40I want to go home and mow the lawn.

00:01:43That's it.

00:01:45Right, listen, we're going to talk all about that later.

00:01:47Let's see what's on the menu today.

00:01:49Jeremy, do you have a Scottish castle?

00:01:51No, but I have a Scottish pudding for you today.

00:01:53Oh, my goodness.

00:01:54Because we're going to cook a big bowl of comfort and nostalgia.

00:01:57Something my mum used to serve on New Year's Day,

00:01:59which was a steamed syrup pudding.

00:02:01But instead of sticking kidney, traditionally what you would find

00:02:03in a pudding like this, we're going to make it with kid.

00:02:05Delicious.

00:02:06I love that pastry.

00:02:07That's so, so delicious.

00:02:08And Sam, great to have you, Perk.

00:02:10You're elevating a chicken dinner for us.

00:02:12Yeah, so we've got an incredible chicken ballatine with a sausage filling,

00:02:15a beautiful root vegetable terrine, cavalo nero, and a mustard sauce,

00:02:19which comes together in two minutes.

00:02:21Everyone needs to know how to make it.

00:02:22Very nice.

00:02:23And, Christelle, the world has gone mad for gingerbread lattes.

00:02:26Yes.

00:02:27You're turning out into a tart.

00:02:28I am.

00:02:29I'm a sucker for gingerbread latte, but I'm even more of a sucker for a custard tart,

00:02:32so I've combined the two.

00:02:34It's really festive, perfect for this time of year,

00:02:36and a good alternative to a Christmas pudding.

00:02:38But you can have both as well.

00:02:39I will have both.

00:02:40What's in our goblets?

00:02:41What's in our goblets?

00:02:42It's so many things in your goblet today, not just one.

00:02:44Give me one of them.

00:02:45Not one Gran Reserva wine, but two.

00:02:47Woo!

00:02:50As the year goes on, you get more and more panto.

00:02:53I know.

00:02:54Well, I'm trying desperately to get a pearl in panto.

00:02:56That's what it is.

00:02:57I'm waiting for the call.

00:02:58Yeah, that's my audition.

00:02:59And for Christelle, I've got a wonderful tawny port.

00:03:01It's delicious.

00:03:02It's like liquid mince pies.

00:03:03You're going to love it.

00:03:04Nice.

00:03:05Great.

00:03:06Now, Joe, at the end of the show, how viewers decide what you get to eat?

00:03:09Heaven?

00:03:10Hell.

00:03:11What do we call it?

00:03:12What's your idea of food heaven?

00:03:14Absolutely love anything barbecued.

00:03:16Okay.

00:03:17Anything barbecued, particularly that's covered in fat.

00:03:20Nice.

00:03:21Just anything like that, please.

00:03:23Okay.

00:03:24Pork scratchings.

00:03:25Pork based.

00:03:26Anything pork.

00:03:27Pork based.

00:03:28Barbecued.

00:03:29Lots of calories.

00:03:30Lots of fat.

00:03:31Yeah.

00:03:32Lots of yumminess.

00:03:33Please.

00:03:34Oh, and beetroot.

00:03:35Yeah.

00:03:36Well, you've got to balance it, haven't you?

00:03:37What?

00:03:38Be a little bit healthy.

00:03:39Okay.

00:03:40Earthy beetroot.

00:03:41Oh, yeah.

00:03:42You knew that.

00:03:43Porky fatty beetroot.

00:03:44Yeah, every time.

00:03:45Yeah.

00:03:46Roast it and chuck a load of balsamic glaze on it.

00:03:49I'm loving life.

00:03:50You like cooking, don't you?

00:03:51Uh, I like cooking, yes.

00:03:54I can follow a recipe.

00:03:57Okay, that's fine.

00:03:58Yeah, not overly well, but I enjoy it.

00:04:00I get stuck into like...

00:04:01Yeah.

00:04:02I lose myself a little bit in it.

00:04:03Yeah.

00:04:04It's nice.

00:04:05Bit of peace.

00:04:06So, tell us about health.

00:04:07What do you hate?

00:04:08Cockles, whelks, artichokes and tuna steak.

00:04:11Really?

00:04:12Why tuna?

00:04:13Now, I like tin tuna.

00:04:14Yeah.

00:04:15Aren't you all about protein?

00:04:16Yeah.

00:04:17So, I do it in the tin.

00:04:18Right.

00:04:19The actual steak, I'm like, oh.

00:04:22It's mean.

00:04:23You don't like it rare?

00:04:25I don't like it at all.

00:04:26You don't like it at all.

00:04:27Okay, fine.

00:04:28I don't like it cooked.

00:04:29I don't like it uncooked.

00:04:30Okay.

00:04:31I don't like it in the middle.

00:04:32None of it.

00:04:33Just give me a tin of tuna, not a tuna steak.

00:04:35But an actual piece of tuna.

00:04:36Yeah.

00:04:37And the artichokes, don't even get me started on that.

00:04:38Okay, fine.

00:04:39The tuna's irrational, but hey.

00:04:41It's down to you at home, what Joe gets to eat at the end of the show.

00:04:44Will you go for a 3B combo, barbecue, belly and beetroot?

00:04:47If so, I'm going to slow roast fatty pork belly, slather it in a spicy, sticky beetroot ketchup.

00:04:52I'm going to serve it with a delicious beetroot, red cabbage and dill and gherkin slaw.

00:04:57Slaw.

00:04:58Scrumptious.

00:04:59Do you like the word slaw?

00:05:00No, I don't.

00:05:01Well, don't say it then.

00:05:02I'm going, I don't know.

00:05:03Are you more in tune with tuna?

00:05:05If so, I'm going to roast fresh tuna steak.

00:05:07I'm going to flake it over homemade flatbread topped with an artichoke pesto.

00:05:10Yummy.

00:05:11Using jarred artichokes, crispy fried artichokes and prosciutto.

00:05:14Look at that.

00:05:15It looks beautiful.

00:05:16Well, yeah, but I'd just pick the tuna around.

00:05:18Don't fold your arms.

00:05:19You're defensive.

00:05:20Log on to the website now.

00:05:22You view the terms of privacy notice.

00:05:24Have your say.

00:05:25Right.

00:05:26Enough talking.

00:05:27Jeremy.

00:05:28Darling.

00:05:29We're going to make us braised kid.

00:05:31Right.

00:05:32Well, we're going to braise kid and then we're going to make this two days before, two days,

00:05:36one, two, three days beforehand because you want to put this in the pudding cold

00:05:40because we're going to put our braise in, unlike the traditional pudding,

00:05:43where you would have put everything in raw, but you would have been up with the larks to do that

00:05:47and it takes about five hours to cook and it's quite challenging.

00:05:50So we don't want to do that.

00:05:52Let's talk about this pastry because you're insisting I make it on the board.

00:05:56Yes.

00:05:57But a lot of folks say they're rather bamboozled by pastry.

00:06:00And the great thing with this recipe is that it's very simply made.

00:06:04It doesn't need to rest and it works like a charm every single time.

00:06:08And like you're doing, you make a little well because I prefer not to make it in a board

00:06:12because then your arms are much freer and your shoulders are much more in control,

00:06:16whereas folk that cook like this are very straightened means.

00:06:19Poor thing.

00:06:20One egg or one egg yolk?

00:06:21One.

00:06:22Oh, you chewed out of the yolk.

00:06:24I can't remember.

00:06:25Mikaela!

00:06:27I know for this quantity, I think it is an egg.

00:06:29But if you want to just put it in your cave.

00:06:31It's so you're nervous, by all means do.

00:06:34Nice sizzle.

00:06:35That's the first time this dish has sizzled yet, isn't it?

00:06:37Which is very exciting.

00:06:39Well, first of all, it's been very kindly chalked for me already.

00:06:42Right.

00:06:43Which makes me very, very happy indeed.

00:06:45But a very classic mix of onion, carrot, celery and bacon and garlic and a little bundle of joy of bay leaves and thyme tied with a nice piece of twine.

00:06:57And we don't need to be too neat with our vegetables in this because this is going to braise for two to three hours itself.

00:07:05And the reason you want to make it beforehand is that you don't and mustn't and shouldn't and can't put this warm into the lined basin.

00:07:13Because it will melt the pastry.

00:07:15Okay.

00:07:16Which will be a bit tragic.

00:07:17And the pastry's going to go in all the way around, right?

00:07:19The bottom.

00:07:20You're going to fully encapsulate it.

00:07:22It's not just a lid.

00:07:23Okay.

00:07:24Which is the most delicious part.

00:07:25It's entombed in suet.

00:07:27Okay.

00:07:28Now the bold-hearted will want to turn this out.

00:07:30Yeah.

00:07:31I leave that to them.

00:07:32Because I'm not going to do that on live television.

00:07:33Is it always a bit hit and miss?

00:07:35Oh, it can be, you know.

00:07:37But traditionally, interestingly, you would never turn out one cooked from raw.

00:07:43Because the whole point of that one is to get the pastry saturated in the gravy resulting from braising.

00:07:49Okay.

00:07:50But putting it in with this way, you get a very crusted pastry.

00:07:54Mm-hmm.

00:07:55Those that feel so inclined.

00:07:57So when we do these at Corvadas, we always do our goose pudding at Christmas.

00:08:01We let the puddings go to the table for folk that wish to turn them out.

00:08:05To do it themselves.

00:08:06Otherwise, it's bedlam.

00:08:07This is a thing at Corvadas, isn't it, your lovely restaurant, where you do a pie of the day.

00:08:11Yes, we do.

00:08:12Thank you very much indeed, my darling.

00:08:14Kind words indeed.

00:08:15Yeah.

00:08:16Like many things, it just happened.

00:08:19When it went on the menu, they've never come off.

00:08:23Well, I can see why.

00:08:24I'm honestly the best pies in the world.

00:08:25I was there like two weeks ago, had the chicken pie, blew my mind, put a picture on Instagram.

00:08:29It nearly melted my phone.

00:08:31I had so many people loving pie.

00:08:32So what made it so special?

00:08:34It was rich.

00:08:35It was sumptuous.

00:08:36It was a centrepiece.

00:08:37Oh.

00:08:38It had such a balance of flavours.

00:08:39It felt like a festival.

00:08:40You hear that, crew?

00:08:41If any of you are tuned in watching this, the old man making a fool for himself again.

00:08:44The ritual humiliation.

00:08:46Thank you, darling.

00:08:47I'd actually delight in telling the crew that one, because they'll be thrilled to bits to hear that.

00:08:51Because it's quite a labour of love, I think.

00:08:54Well, and to put on a pie a day in a restaurant.

00:08:58Well, you know, that's how much we love ourselves and the crew and our customers and what we do at Corp Vilas.

00:09:03Because I think, a happy kitchen makes happy food.

00:09:06Of this we are convinced and, you know, and proceed thusly.

00:09:09And sheep among them, when they have a big menu like ours, i.e. there's boxes all over the place that we fill.

00:09:16Putting a dish in its own box is something of a challenge.

00:09:20And then you just create, over the years, many different pies.

00:09:23And we do them with roast chicken and guinea fowl and beef pies and lamb pies.

00:09:27Mm-hmm.

00:09:28All manner of pies.

00:09:29Now, I will be honest and say, one would normally brown the lamb much more than this to start off with.

00:09:36But because of the exigencies and, because of the exigencies of time, this is the gist.

00:09:42It's a brief illustration of how we would do this.

00:09:44Add in your little bundle of joy of time and bay leaves.

00:09:47Mm-hmm.

00:09:48Take a flask of wine.

00:09:50A flask of wine.

00:09:52You don't get to use that term very much anymore.

00:09:54I can't even write that anymore.

00:09:55You need to know what everything is in millimetres.

00:09:57Recipe in the book, by the way, folks.

00:09:59Actually, is it in your book?

00:10:01It really is in the book, actually.

00:10:02It is.

00:10:03It's a beautiful book as well.

00:10:04Oh, you're very kind.

00:10:06Before we miss the moment, let's talk about kids.

00:10:07Yes.

00:10:08We're using kid goats here.

00:10:09It's quite a hard sell in the UK.

00:10:12It's so strangely so.

00:10:14I mean, considering what on earth we've done to the poultry and what we do to chicken,

00:10:18Yeah.

00:10:19Folk are bothered by things like kid.

00:10:21And so rather like veal, which is a contentious subject and a contentious meat,

00:10:25what we used to get was from the lovely James Spector, sadly, who no longer trades with goat,

00:10:33but he recognised that the male population of goats born to the dairy herds were just simply destroyed.

00:10:40And he thought this was a reckless and useless waste of very, very, very lovely, delicious meat

00:10:47or product or by-product, how you want to call it in modern times.

00:10:50Joe, how are you feeling about kid?

00:10:53You're shaking your head.

00:10:54Have you tried it before?

00:10:55No.

00:10:56Do you like lamb?

00:10:57You see?

00:10:58I'm open.

00:10:59I'm open to it, of course.

00:11:00Right.

00:11:01I don't really like the gamey stuff.

00:11:03It's not gamey.

00:11:04It's not gamey at all.

00:11:05And that is why I'm open to trying this.

00:11:08There you go.

00:11:09This is why I'm open.

00:11:10We will make you a game for this.

00:11:12I cannot wait to tuck into this.

00:11:14Much better.

00:11:15You're saying all the right things.

00:11:16I genuinely think it's one of the tastiest meats.

00:11:19I always love it.

00:11:20You know, I love Greece.

00:11:21And whenever I go to Greece, you know, any kind of goat, it's scrumptious.

00:11:23They've got them gambling all over the islands there.

00:11:25It's just fun.

00:11:26What?

00:11:27Greeks?

00:11:28No, the goats are gambling all over the islands.

00:11:30Even a goat curry is fantastic.

00:11:32Yeah.

00:11:33So good.

00:11:34And also, it's just a nudge on all recipes involving lamb and hoggett and mutter will suit kid.

00:11:39Hoggett?

00:11:40Did you say hoggett?

00:11:41Hoggett, yes.

00:11:42What's hoggett?

00:11:43Hoggett is a year old lamb.

00:11:44So lamb is one from birth to the age of one.

00:11:47And then hoggett is the age of one to two.

00:11:50And then beyond two years, button.

00:11:53And that's where you get the flavour.

00:11:55Fantastic.

00:11:56And Jeremy, which cut off kid are you using for this pie?

00:11:59I, do you know, this is a good question.

00:12:01I suspect and know that it should be much shoulder and leg.

00:12:05Okay.

00:12:06Because with the shoulder, you get much better fat.

00:12:08Slow.

00:12:09Yeah, there you go.

00:12:10Slow come fat.

00:12:11Now, while that's prickling away, how are you doing with your salad, darling?

00:12:13I'm doing very well.

00:12:14Yes, because...

00:12:15I'm just going to put that in front of you.

00:12:17Traditionally, you would, we would serve mashed potatoes and greens with this.

00:12:23But because they're appearing in other parts of the menu today, we suddenly thought,

00:12:28because it's a very...

00:12:30This spoon is something else.

00:12:32Where do you buy this from, dear?

00:12:34Don't...

00:12:35No, please don't respond.

00:12:36Don't know, because we'll just get into trouble for you.

00:12:38You know, we promised we wouldn't swear.

00:12:40What's wrong with this?

00:12:41Well, what's right with this spoon?

00:12:42Look, the handle's coming off, dear.

00:12:44Oh, things have come to a pretty pass.

00:12:47It's like the economy, dear.

00:12:48Shot to Hades.

00:12:50And if I let go, it's going to go absolutely bottoms up.

00:12:53So we'll just...

00:12:54Oh, my God.

00:12:55Look, the whole place is falling to pieces, dear.

00:12:57Right.

00:12:58Get a brush.

00:12:59Some milk.

00:13:00Brush lightly here.

00:13:02And then...

00:13:04Backstage.

00:13:05Yes.

00:13:06Just like that.

00:13:08Here's one we had done earlier, as they say.

00:13:10Inserted shoes.

00:13:12Ready.

00:13:13Blue Peter?

00:13:14I think so.

00:13:16Oh.

00:13:17And then add your lid.

00:13:19Pinch lightly.

00:13:20But, Jeremy, is the pastry treated more like a horticross, that you could need it?

00:13:24Because, unlike a shortcut...

00:13:25It's very forgiving, this pastry.

00:13:27Yeah.

00:13:28But, like all pastries, the lighter it's handled, the more responsive it is.

00:13:31Okay.

00:13:32And the link...

00:13:33You can't, like with all things, you know, over-handling it will toughen it up.

00:13:37Yeah.

00:13:38Like anything.

00:13:39If somebody came in and started flinging you around the kitchen, I mean, you'd be rather

00:13:42upset by it.

00:13:43Well, a bit put out.

00:13:45And much the same with pastry.

00:13:47So, we tend to eat it with great respect and dignity, so that it behaves in the pot as

00:13:52we're doing this.

00:13:54And then...

00:13:55Right.

00:13:56Pour these in.

00:13:57And then just...

00:13:58Give me a little bit of salt.

00:13:59Okay, you keep me on doing that.

00:14:00Am I all right doing this?

00:14:01Have you got time?

00:14:02Oh, my God.

00:14:03Oh, my God.

00:14:04If you want to make Jeremy's perfect pud at home, you can find the recipe here.

00:14:09Or at bbc.co.dk forward slash Saturday kitchen.

00:14:14And it will take you straight to the recipe.

00:14:16Right, are you happy?

00:14:17We will do the job of this as a rule.

00:14:19But, time's the Guinness.

00:14:20And what we're going to do...

00:14:22Lift the lid.

00:14:24And, like magic, et voila.

00:14:28Here's one what we had earlier.

00:14:33Lovely.

00:14:34Handle carefully, because steam, as we know, is rather fruitful.

00:14:38So, this salad, very delicious.

00:14:40Lots of bitter leaves.

00:14:41Yes.

00:14:42Diced quince.

00:14:44Yes.

00:14:45Pears.

00:14:46Walnut oil.

00:14:47Yes.

00:14:48And walnuts.

00:14:49And olive oil.

00:14:50And olive oil.

00:14:51Brought to...

00:14:52You know, it's a lovely thing.

00:14:53We actually do this with cheese at the restaurant as a starter.

00:14:57But, ah!

00:14:58Voila.

00:14:59Yeah.

00:15:00Golden and good, as they want to see.

00:15:02Okay.

00:15:03Which is kind of right where we want to go.

00:15:05And what we do at the restaurant, we couldn't find one this morning, is tie a big white napkin round it.

00:15:11You know, and take it to the table with a big flourish and sit on a white napkin.

00:15:15We couldn't find any this morning.

00:15:17So, this is just a palimpsest.

00:15:18Okay.

00:15:19An illustration of this.

00:15:20Right.

00:15:21If you...

00:15:22Yes.

00:15:23Scoop.

00:15:24Yeah, I'm not using that spoon again.

00:15:25Can I have a little spoon?

00:15:26Okay.

00:15:27Hang on.

00:15:28Hang on.

00:15:29That was deadly, that spoon.

00:15:30There you go.

00:15:31Use...

00:15:32Lead up the garden part.

00:15:33Oh, thank you very much.

00:15:34There you go.

00:15:35That's another one of those spoons.

00:15:36What?

00:15:37It's another one of these.

00:15:38Get out, that's what we got.

00:15:39Am I serving this up?

00:15:40Yes, you are.

00:15:41Just like that.

00:15:42Do the honest stuff.

00:15:43Do us proud, son.

00:15:45Do us proud.

00:15:46Oh, Lord.

00:15:47Oh, look.

00:15:48Oh, look.

00:15:49Yeah, you see, I wouldn't risk turning that out.

00:15:52Wow.

00:15:53That looks beautiful.

00:15:55Right, I'm going to do another one.

00:15:56You tell us what it's called, Jeremy.

00:15:58This is a steamed kid suet pudding.

00:16:01Beautiful.

00:16:02With a lovely salad, made by...

00:16:09Okay.

00:16:10Are you taking that to the table?

00:16:11Yes, I am.

00:16:12I'd like to join you.

00:16:13You're not, no.

00:16:14Look at that.

00:16:15Right, where are we going?

00:16:16Wow.

00:16:17Wow.

00:16:18Back into that, there's a hefty portion for you, Sam.

00:16:21That is a slab.

00:16:23Looks wonderful.

00:16:24Look at that.

00:16:25Kiddy's portions.

00:16:26Right.

00:16:27Canapes, canapes, yes.

00:16:28What have we got?

00:16:29Do you know?

00:16:30Yes, please.

00:16:31Laundry.

00:16:33For Jeremy, this is such a sumptuous pie,

00:16:35and kid has a beautifully intense flavour to it.

00:16:38You need something that's actually quite rich.

00:16:40So I've got an absolute smacker of a Gran Reserva Rioja.

00:16:43This is extra special, Marques del Norte, Gran Reserva Rioja from Asda, £11.97.

00:16:49Gran Reserva means it's been in oak barrels for two years, and then bottled for three years.

00:16:53Yeah.

00:16:54And you know what that does.

00:16:55No, I knew that.

00:16:56Did you?

00:16:57Yeah.

00:16:58I believe you.

00:16:59It basically softens it, it enriches it, and it basically gives it extra flavour.

00:17:03Yeah, the notes really come through there.

00:17:05Exactly that, yeah.

00:17:06Do you like wine?

00:17:07Yeah.

00:17:08Come on.

00:17:09I do.

00:17:10I love a Malbec.

00:17:11Do you love Malbec?

00:17:12It's a winotage blend.

00:17:13Oh, nice.

00:17:14Oh, yeah.

00:17:15If you like that, you'll probably get along well with this.

00:17:16It's quite rich.

00:17:18And actually, we've decanted it into a jug, back into the bottle to open it up.

00:17:20Right.

00:17:21And I think it's well worth doing with the wine.

00:17:22It's smoother than it was in rehearsal.

00:17:23Exactly that.

00:17:24It just needs a bit of time.

00:17:25If you think about it, it's been kept, it's amazing, you know, just under £12, been kept

00:17:28for five years and more, and actually it's in, it's just delicious.

00:17:31You really get the oakiness from it.

00:17:33Yeah, and that's the savoury character that really picks up on the kids.

00:17:35Yeah.

00:17:36So Gran Rosarioca, only made in the best years.

00:17:38Total steal for what it is.

00:17:39Oh, I forgot my glasses.

00:17:40How's the pie, Joe?

00:17:41You look like it's taken a turn.

00:17:43Yeah, I'll be honest, I was sceptical.

00:17:45We spotted that.

00:17:46Not you, surely, but this is why you win the show, you thief.

00:17:49You sort of sold it to me with your character and your love for it.

00:17:52I mean, I'm in love with you.

00:17:54Yes.

00:17:55Whatever you've made, I'm going to at least give it a try, and then I put

00:17:59that first mouthful in my mouth.

00:18:00Don't you come for Christmas.

00:18:01Unfortunately, it's hotter than the sun, but it's delicious.

00:18:09And the pastries.

00:18:10How is that, sir?

00:18:12You'll make my mum very proud.

00:18:13We always ate this on New Year's Day.

00:18:14To greet the New Year is our favourite time to have this.

00:18:17It's a big bowl of comfort and nostalgia.

00:18:19No, that's such a lovely plate of food.

00:18:21I mean, nothing better than a pie in the cold winter.

00:18:23That is something else.

00:18:25What are you cooking a bit?

00:18:26We are doing a delicious chicken ballatine with a sausage stuffing

00:18:29with a potato terrina, which is going to knock your socks off.

00:18:32Very nice.

00:18:33Don't forget, you're in charge of what I cook at the end of the show.

00:18:35Do you prefer Joe's idea of food heaven?

00:18:36A sticky barbecue pork belly with beetroot ketchup and beetroot slaw?

00:18:40Or his idea of food hell?

00:18:41Rare roasted tuna.

00:18:42Architope pesto and prosciutto flatbread.

00:18:44Log onto the website now and have your say.

00:18:46Don't look at me like that.

00:18:48It's quite intimidating.

00:18:49Right, let's catch up with Rick now in Hanoi and he's dining in a restaurant

00:18:53that only serves one dish.

00:18:54Let's hope it's good.

00:19:03Now, this is an enormously famous restaurant.

00:19:06It's called Chaka Lavong.

00:19:08Chaka means fried fish and the Lavong bit is named after an ancient Chinese poet

00:19:14and revolutionary who was also a fisherman.

00:19:19And the only dish they cook here is deep-fried cowl loch,

00:19:23which is like catfish, scented with turmeric,

00:19:26which is eventually finished off at the table.

00:19:29It's also marinated in various other spices,

00:19:32which have always been a closely guarded secret.

00:19:35Before coming to Hanoi, we were told that they don't go in for social niceties,

00:19:41but just get on with the job.

00:19:43But that's fine by me.

00:19:45The food was gorgeous.

00:19:49Like a lot of Vietnamese cooking, this dish is all about fresh herbs.

00:19:53In this case, lots of dill and spring onions.

00:19:56Then you make it up yourself.

00:19:58It's rice noodles and the vegetables, which have cooked for seconds.

00:20:02And then you add some shrimp paste, which you let down with a bit of lime juice

00:20:07and roasted peanuts for a nice bit of crunch.

00:20:10Next, of course, fish sauce and a few bits of fiery chilli.

00:20:22To complete this vegetable extravaganza,

00:20:25finely shredded spring onions, coriander and mint.

00:20:28And then, if you're anything like me,

00:20:31you wrestle with your chopsticks and get the sauce all over your shirt.

00:20:35Well, do you know, if there was only one dish in the whole of Hanoi and this was it,

00:20:47I would come back repeatedly.

00:20:49It is that good.

00:20:50I love it.

00:20:51And when you think about it, this one dish has been cooked here for over a hundred years.

00:20:57You can see how successful it is.

00:20:59It started in the midst of time, of course, but the same family have been cooking it.

00:21:04And one of the theories is that this dish came out of the jungle.

00:21:09It was cooked by the then revolutionaries plotting to get rid of the French.

00:21:14And they came to Hanoi and they set up a little street stall here in this street.

00:21:19And gradually it grew and it grew.

00:21:21And in the end, the name of the street was changed to Chakalavon.

00:21:25It's as famous as that.

00:21:27It's the best.

00:21:28Yeah, we'll go down here into the old quarter.

00:21:30Right.

00:21:31The secret with crossing the road is you just make eye contact with the people and just set off.

00:21:36All right, OK.

00:21:37They'll never stop.

00:21:38Good.

00:21:39This is an old friend of mine who used to work for me,

00:21:42but now he's fallen madly in love with the street food of South East Asia

00:21:46and he's written about his experiences.

00:21:48He's Tom kind.

00:21:50I haven't seen him for a long time.

00:21:52I understand why Tom finds Hanoi so fascinating.

00:21:56The smells of street food cooking would have me coming back again and again.

00:22:00This is probably the most popular dish here

00:22:03and these are strips of belly pork marinated in garlic and soy sauce.

00:22:07They play an important part in the famous dish of ban cha,

00:22:11along with these nems, Vietnamese spring rolls.

00:22:15The whole thing, mainly eaten at lunchtime, is based on a soup,

00:22:18a light fish sauce-based broth,

00:22:21perked up with small slices of pickled green papaya and carrot

00:22:25in which you put in fresh herbs.

00:22:28I have a feeling that this is a day for several lunches.

00:22:31I know I'm with a real aficionado of street food.

00:22:36Let's have one of these. These are great.

00:22:38They're called Ban Khoa and they are just little steamed pancakes with mushrooms.

00:22:44OK.

00:22:45And then you have all the herbs as well.

00:22:46Do we sit on these?

00:22:47Yeah, we sit on these.

00:22:48Afraid so.

00:22:49They're not for grown-ups?

00:22:50Yeah.

00:22:51It's pretty funny at six foot four to be sitting on one of these things.

00:22:55Oh, surprisingly comfortable actually, Tom.

00:23:01What's that?

00:23:03It looks like just garlic and vinegar, probably just kind of slightly pickled.

00:23:09So, this is called a table salad.

00:23:13So you kind of tear them on top and just kind of fray them up.

00:23:16The kind of mint, the Thai basil.

00:23:18And then we have to put a bit of chilli on there as well.

00:23:21And then these are the lovely little type of lime.

00:23:26So we're just going to squeeze out on the top.

00:23:28Brilliant.

00:23:29And then we need a little bit of fish sauce, which is here.

00:23:34So where does this go then?

00:23:36Or do we dip it in there?

00:23:37Take that and then you can dip it in there like that.

00:23:41Assuming you use the chopsticks.

00:23:43Yeah, use the chopsticks.

00:23:50Wow, that's lovely.

00:23:52What's in there?

00:23:53So it's just a kind of mushroom mixture, maybe some chicken.

00:23:57Yeah, I can taste chicken in there.

00:23:58But then all the fresh herbs are fantastic.

00:24:00That's what we...

00:24:01God, it's such a pleasure.

00:24:04I mean, you've done a book about street food.

00:24:06How does Vietnamese street food...

00:24:08I think it's the best.

00:24:09I think it's...

00:24:10I always say, you know, I go to Vietnam this afternoon,

00:24:12given half a chance.

00:24:13So the fact that we're here, I'm very happy about that.

00:24:19Well, Tom, I seem to remember I first met you

00:24:21at Leif's School of Fine Cookery.

00:24:24Absolutely.

00:24:25I met you when I was 19 and got your card

00:24:28and came to work for you when I was 21.

00:24:31I'm very pleased that you're still at it.

00:24:33I must have taught you something in those early days.

00:24:35Yeah, absolutely.

00:24:36You know, I'm really...

00:24:37Just...

00:24:38I love food.

00:24:39I love people who love food.

00:24:41I love...

00:24:42You know, in Vietnam, they talk about food all the time,

00:24:44which is amazing.

00:24:45There are kind of greetings like,

00:24:46hello, have you eaten yet?

00:24:48Or, hi there, you must be hungry.

00:24:49Or...

00:24:50There's one that I heard which was talking about someone

00:24:53who's faithful to their wife.

00:24:54If they're faithful to their wife,

00:24:55then they're eating rice from the same bowl.

00:24:57If they're not faithful, then they're eating rice

00:24:59from other people's bowls and things like that.

00:25:01So the food is kind of...

00:25:03It goes through all the literature and the poetry

00:25:06and the music and the culture.

00:25:09I really love that.

00:25:10I love exploring.

00:25:11I love eating.

00:25:12You know, just using your taste buds to find your way.

00:25:16Thanks, Rick.

00:25:22Right, I love a bit of Vietnamese street food,

00:25:25so I'm making this dish.

00:25:26It's skewed prawns and squid.

00:25:28And that's basically how you'd eat it in Vietnam.

00:25:31But I thought, to make life easier,

00:25:33we're going to put it in a banh mi.

00:25:34Do you like a banh mi?

00:25:36You like Vietnamese food, don't you?

00:25:37I do, yeah.

00:25:38Do you like Vietnamese food?

00:25:39I do love Vietnamese food.

00:25:40Have you been to Vietnam?

00:25:41No.

00:25:42Oh.

00:25:43How do you know this is how they cook it on the street?

00:25:44Thanks for calling me out.

00:25:45Well, I've actually been to loads of Vietnamese restaurants.

00:25:51Right.

00:25:52And when I say loads, I mean one.

00:25:53Okay.

00:25:54It's just one in Soho that I just think about on a daily basis,

00:25:57just so I can go and eat their trio of pork with rice.

00:26:00You really are into your pork?

00:26:02Yeah, their summer prawn rolls with this, like, peanut butter...

00:26:05Not peanut butter, peanut hoisin.

00:26:08The papaya chilli salad.

00:26:10I'm like, oh, this is heaven for me.

00:26:12And then I finish off with a roast duck banh mi to just on the way out.

00:26:16Nice.

00:26:17Okay.

00:26:18Yeah.

00:26:19So there is a link here.

00:26:20I'm doing this with banh mi.

00:26:21I'm glad we've linked it.

00:26:22What's the restaurant called?

00:26:23Uh, wow, you've put me on the spot.

00:26:25It's...

00:26:26K...

00:26:27No, I know what it's called, but I can't say the name.

00:26:30K-Trey.

00:26:31K-Trey.

00:26:32C-A-Y-T-R-E.

00:26:33Yeah.

00:26:34No.

00:26:35Not.

00:26:36Never mind.

00:26:37K...

00:26:38Yeah.

00:26:39E...

00:26:40U.

00:26:41Q.

00:26:42Q.

00:26:43Gotta be.

00:26:44Or Kiyu.

00:26:45Could be.

00:26:46Or...

00:26:47The nice Vietnamese in Soho.

00:26:48That one.

00:26:49Okay.

00:26:50Brilliant.

00:26:51Well, I'll keep it...

00:26:52I'll keep it up.

00:26:53Could you do some cooking for me?

00:26:54What do you want?

00:26:55Basically, can you make a dressing?

00:26:56So I need all those limes squeezed into there.

00:26:58Squeezed?

00:26:59Yeah, squeezed.

00:27:00Okay, great.

00:27:01Chop the chillies super fine.

00:27:02Yeah.

00:27:03All the fish sauce and then...

00:27:05About...

00:27:06Just a spoonful of that.

00:27:07When...

00:27:08When you say fish sauce...

00:27:09Yeah.

00:27:10Is it a particular type of fish?

00:27:12It's...

00:27:13It's a fermented...

00:27:14Fish.

00:27:15I think it's anchovies.

00:27:16Fermented anchovies.

00:27:17Try it.

00:27:18No, I don't like anchovies.

00:27:19No, try it.

00:27:20What do you mean you don't?

00:27:21It's in all your Vietnamese food ever.

00:27:22You just don't know it's in there.

00:27:23Well, I don't like Vietnamese food anymore.

00:27:25Don't look like that.

00:27:26Don't look like that.

00:27:27What do you mean try...

00:27:28Try it.

00:27:29Oh my God, it's gorgeous.

00:27:31Really, don't go back in with that otherwise...

00:27:34No, I wasn't going to drink it all.

00:27:36It's not a bowl of soup.

00:27:37It's already your reliability.

00:27:39Right, excellent.

00:27:40Get all that in there, don't you?

00:27:41Yeah, thank you.

00:27:42And then just about a spoonful of that.

00:27:43Yeah.

00:27:44Right, I'm going to go on with this.

00:27:45So there's prawns and the squids going to go in here.

00:27:48This gets marinated for not long, about ten minutes.

00:27:51And then I'm going to skewer it and grill it.

00:27:54I've got garlic in there and ginger, turmeric and some more fish sauce.

00:27:58Right.

00:27:59In with those.

00:28:01Let's chop this up.

00:28:03While I do this...

00:28:04Let's talk about traitors.

00:28:05Yeah.

00:28:06That was a good move going in there, wasn't it?

00:28:08Was it?

00:28:09Yeah.

00:28:10But I lost.

00:28:1112 million people watch you lose.

00:28:15That's still a win.

00:28:16No, thank you, thank you.

00:28:17In TV terms, that's still a win.

00:28:19The amount of people that go, oh, you did so well when I lost.

00:28:22We're praising, like, mediocrity here, thank you.

00:28:26But everyone was expecting you to win.

00:28:29You were the only one who called out all the traitors.

00:28:32I was also expecting to win.

00:28:33I thought me and Nick really...

00:28:35I know, I saw your face.

00:28:36We'd nailed this one.

00:28:37You were really upset.

00:28:38I was heartbroken.

00:28:39I mean, he really landed you.

00:28:41No, yeah.

00:28:42Well, he did.

00:28:43I mean, he didn't stick to my plan.

00:28:45He went with his gut, which is a shame.

00:28:47But I still was so in love with him because that little, like, Dickie Bow,

00:28:52his little face, the three little love hearts he put on my name.

00:28:56Although in that moment I was heartbroken, I was like, oh.

00:29:00To proper love him, wasn't it?

00:29:02Yeah, I really enjoyed Nick.

00:29:03He's fantastic.

00:29:04Absolutely enjoyed it.

00:29:05And the whole, like, the whole cast was just...

00:29:07I was completely...

00:29:08Am I meant to put seeds in this?

00:29:10Yeah, yeah, chop it all up.

00:29:11Oh, great, yeah.

00:29:12Yeah.

00:29:13That's what we want, some heat.

00:29:14A bit of warmth.

00:29:15To really embody the...

00:29:18Entombment.

00:29:19Entombment.

00:29:20Yeah.

00:29:21I'm never going to let this one go on.

00:29:23No, I really enjoyed that one.

00:29:25There, the whole cast, I was just completely...

00:29:28Well, you...

00:29:29In awe of them.

00:29:30You seemed to be because you were quite quiet at the start.

00:29:33Yeah, I was nervous.

00:29:34Were you, like, finding your feet, getting your game plan?

00:29:37What was the deal?

00:29:38Yeah, well, I was also trying to, like...

00:29:41Convince them that I wasn't a member of production.

00:29:44Right.

00:29:45That I was actually...

00:29:46I am a favourite.

00:29:48I remember talking to Lucy Beaumont.

00:29:52I went...

00:29:53She was like, oh, so, what is it you do then?

00:29:55And I was like, oh, I'll play rugby.

00:29:56And she went, oh, erm...

00:29:57Oh.

00:29:58What, like, rugby union or league or something like that?

00:30:01And it was quite a big moment for me, because I was like...

00:30:04You're in the rugby bubble and you think, oh, there's nothing bigger.

00:30:07You're in this and it's amazing.

00:30:08Everyone knows rugby.

00:30:09Yeah.

00:30:10You get out of it and you go in the real world.

00:30:12And they're like, who are you?

00:30:13And you go, good point.

00:30:15Yeah.

00:30:16And they go, well, who am I actually?

00:30:17That's like me outside of Waitrose.

00:30:21Nobody knows.

00:30:23No, it's good.

00:30:24Have you done this yet?

00:30:25No, what?

00:30:26Well, you started talking to me.

00:30:27Get an old cook and talk, man.

00:30:29Right, get some of that.

00:30:30It's quite a skill you've got.

00:30:31I've underestimated you, haven't I?

00:30:33So...

00:30:35Tell us about Joe Wilkerson.

00:30:36I love watching Joe Wilkerson.

00:30:38Oh, just his face.

00:30:40Yeah.

00:30:41It's one of the funniest blokes I've come across and I just fell in love with him.

00:30:47And also really intelligent.

00:30:49Yeah.

00:30:50And I like that I...

00:30:51A lot of comedians are.

00:30:52Are they?

00:30:53Yes.

00:30:54No, there's a couple.

00:30:56Let's name them.

00:30:57No, let's not do that.

00:30:59Let's not do that.

00:31:00What have you done to my peanuts here?

00:31:01I've just crushed them.

00:31:02Right, okay.

00:31:03Do you want me to put them in this?

00:31:04No.

00:31:05No.

00:31:06I need you to try that though.

00:31:07Taste that and see if you like it.

00:31:08But you told me not to try it with the spoon again.

00:31:10Well, that's a new spoon.

00:31:11That's a new spoon.

00:31:12Okay.

00:31:14How is it?

00:31:16Oh, did you plumb the fiery depths of that dish?

00:31:19Okay, you need...

00:31:20Oh, there's a lot of chilli in that.

00:31:23Thoughts?

00:31:24That's delicious.

00:31:25Yes, it is delicious.

00:31:26That's what we've done with.

00:31:27That's what you want.

00:31:28That is what we were looking for.

00:31:29Spicy, sour, sweet.

00:31:31A little bit of warmth, that kick at the back of your throat.

00:31:33Exactly.

00:31:34Yeah, it's delicious.

00:31:35So listen, did you go in with your sportsman mentality?

00:31:38Did you go in with this serious kind of game plan?

00:31:41Or did you like absolutely...

00:31:42You need to get that in there as well.

00:31:43Yeah, I do, yeah.

00:31:44Did you absolutely wing it?

00:31:45I went in with a game plan of just copy what Stephen Fry does,

00:31:51because he's the most intelligent man out there.

00:31:54Yeah.

00:31:55And then quickly it became apparent he didn't really...

00:32:00He was winging it too.

00:32:01And I went, oh, is he doing this on purpose to make me feel comfortable?

00:32:04And I was like, yeah, great.

00:32:05And then it just went round...

00:32:08That sports mindset kicked in.

00:32:10I was like, well, if I'm going to be here, I might as well try and win.

00:32:14Yeah.

00:32:15Go on.

00:32:16And just started putting them under the pump a little bit.

00:32:19And you must be second-guessing yourself all the time.

00:32:22All the time.

00:32:23Look at when I banished or went after Mark Bonner.

00:32:26And that was only because...

00:32:29It was only because I'd watch an episode of Line of Duty and he plays a baddie in it.

00:32:35And he was like...

00:32:37So therefore...

00:32:38He used this word in the episode, moot point.

00:32:41Moot point.

00:32:42And I was like, oh, I love the way he says moot.

00:32:44Jeremy, can you say moot for me, Jeremy?

00:32:45Ah, moot.

00:32:46Moot.

00:32:47See?

00:32:49And then I have a conversation with him at the castle and he goes,

00:32:52oh, well, that's a bit of a moot point.

00:32:54I went, oh, it's you.

00:32:57It's you.

00:32:58You're the traitor because you're actually DCI-dried in that.

00:33:00So you're...

00:33:01And I got it completely wrong.

00:33:02I felt so bad for Mark, but ultimately...

00:33:04But I think that's the beauty of celebrity traitors,

00:33:06is that everyone kind of knows each other.

00:33:09Mm.

00:33:10So there's that added layer.

00:33:11And then what I thought was really lovely,

00:33:13and I think loads of people realised, is everyone was so nice to each other.

00:33:16You spoke about it then, but even when you're banishing someone,

00:33:19you'd say, I think you're a traitor because you're incredibly intelligent.

00:33:23Aw.

00:33:24I thought it was so lovely.

00:33:25You would never get that in the reguluses.

00:33:26Celia was the best and worst at that, wasn't she?

00:33:29Yeah.

00:33:30She'd be like, oh, you're absolutely gorgeous.

00:33:32I love you, but you are a traitor.

00:33:33Yeah, you are.

00:33:34She was on here a couple of months ago.

00:33:36Oh, she's wonderful, isn't she?

00:33:37She was brilliant.

00:33:38Such a flirt.

00:33:39Such a flirt.

00:33:40I was like, I fall in love with you.

00:33:42I'd actually probably leave my wife for you, actually.

00:33:44You're the only person that I would leave my wife for.

00:33:46Sorry, Daisy.

00:33:48Sorry.

00:33:49It was just a joke.

00:33:50OK, it's fine.

00:33:51But that was also half the issue, that everyone was so nice.

00:33:54Yeah.

00:33:55Like, no, no.

00:33:56Oh, yes, lured up the garden car.

00:33:57Well, it's a game.

00:33:58We need to get after some people here.

00:33:59And they were like, oh, you're a bit mean.

00:34:02I suppose they're thinking of their next booking, you know,

00:34:04they don't want to come across too bad.

00:34:05But your family all loved it as well, didn't they?

00:34:06Yeah, no, we watched the finale as a family on Thursday.

00:34:09We're actually going to do the Traitors Experience in London.

00:34:12Amazing.

00:34:13That's what it's about.

00:34:14Because I come from a family full of actors, so...

00:34:15Yeah.

00:34:16These are people who can cry on command,

00:34:17so they're going to be delivering great performances.

00:34:19I think we're going to have some pretty dramatic round panels.

00:34:21Oh, yeah.

00:34:22We played the card game last Christmas, the one you can get,

00:34:24and I pretended to be baffled by everything,

00:34:26and I murdered my entire family.

00:34:28I mean, I feel bad saying that now.

00:34:30Just that as a sentence.

00:34:32My mum has now forgiven me, I think.

00:34:34She was good as well.

00:34:35The morning before lunch.

00:34:36I know, I know.

00:34:37It's bad.

00:34:38It's very bad.

00:34:39What about some of the skills?

00:34:40I mean, there were big challenges.

00:34:42I mean, dragging a horse up a hill, setting fire to it.

00:34:45That was a bit upsetting for me, actually.

00:34:49The first mission, pushing a two-ton horse up a hill.

00:34:52And Claire and Tom, when it was revealed what we were doing,

00:34:55they were like...

00:34:56They just immediately turned around to me,

00:34:58Joe, you'll be good at this.

00:34:59And I went, I've just retired from doing this

00:35:02because I was sick of doing it, and now I've jumped in here

00:35:04and you want me to do it?

00:35:05And they were like, yeah.

00:35:06And I went, well, if that's my role, I will play it.

00:35:09But, yeah, it was...

00:35:11That was probably some of the most fun.

00:35:13Yeah.

00:35:14The missions we did.

00:35:15That one at the well.

00:35:17Yes.

00:35:18Wailing in the well.

00:35:19Wailing in the well.

00:35:20And Celia again.

00:35:21Yeah.

00:35:22And at one point, she was like,

00:35:23don't worry, Kat, I've got this.

00:35:25I was like, do you mean Kat Burns the singer,

00:35:27who's got a top ten album now?

00:35:29But you carry on, Celia.

00:35:31And I was just rolling on the floor crying.

00:35:33It was so good.

00:35:34That's turned into quite the meme.

00:35:35Yeah.

00:35:36Of her just screaming like a cat.

00:35:37It's amazing.

00:35:38Yeah.

00:35:39The amount of memes of Alan.

00:35:40Yeah.

00:35:41Just making me cry.

00:35:42He was very good, wasn't he?

00:35:43Unbelievable.

00:35:44What a winner.

00:35:45I go, I'm heartbroken.

00:35:46I was...

00:35:47I mean, that was the final.

00:35:48That last five minutes.

00:35:50Wow.

00:35:51That was really something.

00:35:52Anyway, I made you a thing.

00:35:53Oh, yes, we made this thing.

00:35:54We made a thing.

00:35:55We made a thing.

00:35:56We made this thing.

00:35:57Yeah, do you want to tack into that?

00:35:58Might be hot.

00:35:59Yeah, it does...

00:36:01I'd say the steam is giving that away.

00:36:03And I don't want to do the same as I did with the pie.

00:36:07You managed that very nobly.

00:36:09Well...

00:36:10So you want me to put this boiling hot food in my mouth and see if my face changes?

00:36:13You could try it or you could look at it.

00:36:15What do you want me to make at the end of the show?

00:36:17Would it be Joe's Food Heaven barbecue pork belly?

00:36:20If so, I'm going to slow roast fatty pork belly slathered in a spicy, sticky beetroot ketchup.

00:36:26Serve with a delicious beetroot, red cabbage, dill and gherkin slaw.

00:36:30Or is tuna more to your taste?

00:36:32Very good.

00:36:33If so, I'm going to roast fresh tuna steak and I can flake it over homemade flatbreads topped with artichoke pesto made using jarred artichokes, crispy fried artichokes and prosciutto.

00:36:42The power is in your hands.

00:36:44Log on to the website now.

00:36:45And vote for your favourite.

00:36:46How's that?

00:36:47Yeah?

00:36:48Oh, what?

00:36:49Good, right?

00:36:50This is so good.

00:36:51Yeah?

00:36:52Why didn't you wait till I finished to ask me?

00:36:54Because we were against the clock.

00:36:55Right, fair enough.

00:36:56Delicious.

00:36:57Lord Mayor's marching in London soon.

00:36:59Right.

00:37:00Right, time for more Anna Hall's Irish Adventures and she's celebrated the best of Irish seafood with a rich and indulgent lobster pappardelle.

00:37:18Today I'm going to make lobster pappardelle.

00:37:21I've cooked the lobster in boiling water and now I'm moving into the tricky part, removing all the meat from the shell.

00:37:30So you remove the claw by just breaking that off and then you want to be able to get like, there's like a feather bone inside the flesh of the lobster.

00:37:39And an easy way of removing that is that you gently take out the claw leg like that and you're going to just click it one way this way and then a little bit more the other way.

00:37:48So you'll hear the sound and then give it a bit of a wiggle and then you pull the feather out.

00:37:57Now, if you don't manage to take the feather out, don't worry about it. You can use your knife and cut it out as well.

00:38:02There's also like a little bit of our little lobster flesh in there.

00:38:09This process involves a good amount of effort, but it is worth it.

00:38:13Right. So then we go on to kind of removing the main kind of lobster claw and you're trying to kind of, I guess it's like adding like a little bit of air to the shell so it's easier to break.

00:38:25So use the heel of a heavy knife and you just kind of go, you can see that it's cracked in that side and then you go over the other side.

00:38:31It's pretty much done as well. And it's broken.

00:38:34And then you should be able to kind of lift that off and gently kind of shake the claw back and forth and you should be able to then completely remove it out.

00:38:43It's a nice meaty one.

00:38:46OK. And then with the knuckle, you're going to just want to pull out your claw meat.

00:38:51You've got your nice kind of chunk of knuckle meat there.

00:38:55And all of this flesh is going to be chopped down and it's going to go through our sauce.

00:39:00So there'll be like a nice, even kind of distribution of flesh through the pasta.

00:39:06Do the same again with the second claw and then move on to the tail.

00:39:10Use a pair of kitchen scissors to cut the back of the lobster tail and then the meat easily slides out.

00:39:16Just like that.

00:39:18Look at the beautiful colour of that. Like it's stunning.

00:39:21And I can still, I can smell the sweetness.

00:39:25OK, so this is the bit of the lobster that I really feel people always forget and they're the lobster legs.

00:39:32And you just cut the tip of the shell off the top here.

00:39:36And all you do is just take a rolling pin, push down and roll.

00:39:41You could spend all day breaking this lobster down, but none of this will be going to waste.

00:39:46All of this will actually add the flavour for our sauce.

00:39:51Now I've got all that lovely meat, I'm going to put that to one side and keep the shells to form the base of the sauce.

00:39:59You want to use a generous amount of oil when you're doing this because you don't want to burn these shells.

00:40:05The head goes in first as it's got the best flavour.

00:40:13Followed by the rest of the shells.

00:40:16And the smell from that now is so beautiful.

00:40:22I'm going to start to add in some of my vegetables.

00:40:25I've got some garlic, then I'm going to add in my onions.

00:40:28So my carrots and my celery can go in.

00:40:32I'm going to give that a bit of a stir.

00:40:37Well I wish you could smell, when are they going to create smell vision?

00:40:40I wish you could smell this.

00:40:42It's so delicious.

00:40:44Fennel seeds I think go really well.

00:40:47Coriander seeds go really well.

00:40:50And my star anise.

00:40:54Give them a stir.

00:40:56Lovely. Right, so I'm going to chop my tomato.

00:40:59Along with chopped tomatoes, I'm adding tomato paste and vermouth.

00:41:04You could use white wine, or you could use brandy, but if you don't want to use it, you don't have to.

00:41:08I just think it gives an extra layer of flavour.

00:41:11And then I'm going to cook off that alcohol.

00:41:14And this is the perfect time, it's the sweet spot, of when you want to get your water or your stock in there.

00:41:19So you just want to add in enough water to cover your shells, okay?

00:41:25The more water that you add in, the more you're going to have to boil off when you go to reduce it into a sauce.

00:41:31So just bear that in mind.

00:41:32So the last thing I'm going to add into our bisque is our thyme.

00:41:34I'm bringing this to the boil and skimming off any fat that rises to the surface to remove any oiliness from the sauce.

00:41:43After 45 minutes, strain through a sieve into a bowl.

00:41:49And then I'm putting the liquid back into the pot to reduce.

00:41:53So this has been reducing for about, I'd say it's about 20 minutes now.

00:42:03And we're, I'd say we're halfway there.

00:42:06But it is now a good time for me to add in my lemongrass.

00:42:11The lemongrass stays in for about 10 minutes.

00:42:14It's then removed before adding a couple of cubes of butter and some halved cherry tomatoes.

00:42:19I want them just to kind of warm up quite gently so that they release their flavour into the sauce.

00:42:27And while that's happening, I'm going to just cut up my lobster into chunks.

00:42:32This is a rich dish, so you don't need a lot of it to make an amazingly decadent meal.

00:42:37So just imagine that you want little nice bite-sized pieces.

00:42:41We're going to add some cream now, which is the sauce, which is going to help kind of thicken it up.

00:42:46Just a little sprinkle of salt.

00:42:49A little bit of lemon juice, squeeze.

00:42:57Okay.

00:42:58Okay, so now we're going to put our lobster into our sauce.

00:43:02And we just want to gently warm this up.

00:43:04We certainly do not want to boil it.

00:43:07The lobster has already been cooked, so boiling the sauce risks overcooking the delicate meat.

00:43:12I reckon that's ready to plate.

00:43:15I'm serving this family style with parpadelli pasta, perfect to share.

00:43:20And there we have it.

00:43:23Sligo Bay lobster in a creamy lobster bisque with delicious parpadelli pasta.

00:43:28Working.

00:43:29Thanks, Anna.

00:43:30Delicious bisque, by the way, there.

00:43:31Right, still to come.

00:43:32Christelle is serving up a slice of deliciousness with her amazing gingerbread latte custard tart.

00:43:36And what dish do you want me to make at the end of the show?

00:43:38Will it be Joe's idea of Food Heaven's sticky heavenly barbecue pork belly with beetroot ketchup and beetroot slaw?

00:43:44Yes, please.

00:43:45Hang on.

00:43:46Or his idea of Food Hell's rare roasted tuna, artichoke pesto and prosciutto flatbread.

00:43:47Yummy.

00:43:48Log on to the website now and have your say.

00:43:50Right, let's get stuffing.

00:43:51Yeah.

00:43:52You're stuffing that leg.

00:43:53Yes, so we're doing an incredible chicken ballatine.

00:43:54And what I love about this recipe is that it's perfect for a Sunday lunch.

00:43:57And you can get all the prep done ahead of time.

00:43:59Mm-hm.

00:44:00Just so that I can enjoy my golf on a Thursday.

00:44:02And I don't have to spend my day cooking.

00:44:03Golf?

00:44:04Yeah.

00:44:05Just love it.

00:44:06There's a red flag.

00:44:07You're a golf fan.

00:44:08What's wrong with golf?

00:44:09I've done nothing.

00:44:10So I'm just taking this bone out of the chicken.

00:44:11And what you want to do is just run your knife along the bone.

00:44:14Just kind of into it.

00:44:15You're a golf fan.

00:44:16What's wrong with golf?

00:44:17I've done nothing.

00:44:18Nothing.

00:44:19Nothing.

00:44:20Nothing.

00:44:21Nothing.

00:44:22Nothing.

00:44:23Nothing.

00:44:24Nothing.

00:44:25Nothing.

00:44:26Nothing.

00:44:27Nothing.

00:44:28Nothing.

00:44:29Nothing.

00:44:30Nothing.

00:44:31Nothing.

00:44:32Nothing.

00:44:33Anything.

00:44:34Nothing.

00:44:35Nothing.

00:44:36Nothing.

00:44:37Another thing.

00:44:38That's a good thing.

00:44:39Just like a half.

00:44:40Big roll, if you want to move it along the bones to kind of expose them.

00:44:43And you don't want to like wiggle your knife underneath them just to release it.

00:44:45And then what we're going to do, we're going to make this amazing sausage stuffing which we're

00:44:46going to roll and we're just going to get these beautiful centrepiece for our Sunday lunch.

00:44:48Okay.

00:44:49So tell us about this, this little sauce, this little Lutte.

00:44:51Yeah, so this is kind of just like my always get out of jail free card because you've probably

00:44:53already got all the ingredients in your cupboard anyway.

00:44:56It's kind of similar to how you'd make a bechamel like you would for ummm.

00:45:00mac and cheese, but instead of milk you're going to add in stock and we're elevating

00:45:04it with some crème fraîche and white wine and two types of mustard just because mustard

00:45:09chicken sausage are kind of like best mates, they like being paired together.

00:45:12Nice.

00:45:13Okay.

00:45:14So flour, butter, I've got some wine in there, a bit of chicken stock and then, yeah, finish

00:45:21with what have we got here, a bit of crème fraîche.

00:45:23Yes.

00:45:24Okay, good.

00:45:25I will get this going.

00:45:26In the meantime, not only have we got that, we're also doing this little vegetable tarré.

00:45:32Yeah, this is a bit of a show stopper, I learnt this at Claridge's actually when we did a charity

00:45:36event and it's kind of rare for a kind of vegetable to kind of take centre stage on a plate and

00:45:42this really is just fantastic.

00:45:44We're going to layer it up and alternate the colours of the past snips and the celeriac

00:45:50and with the carrots, we're going to get this beautiful cross section of colours, it's just

00:45:53going to look absolutely fantastic.

00:45:54Right, so we've got some butter, butter's infused with lots of garlic, lots of herbs,

00:45:59excuse me, a couple of beaten eggs and then that's going to fold everything and keep it

00:46:03together, right?

00:46:04Yeah, basically, and we're going to cook it in that beautiful infused butter, like the

00:46:08general rule of thumb is, you know, add enough butter until you think it's too much and then

00:46:13it's probably what chefs use on a daily basis.

00:46:17So this is the sausage filling, so we've got some sausage meat, we've got some fresh sage in

00:46:20there, some sweated onions, but you could really kind of make this your own if you wanted to

00:46:25use some haggis.

00:46:26Jeremy, I know you're from Scotland, a haggis works absolutely fantastic in this, but we're

00:46:30using this incredible sausage meat.

00:46:32So if you think we're kind of making like a sausage roll, but instead of using puff pastry,

00:46:38we're using a beautiful deboned chicken, so that's that there, I'm going to bring the

00:46:43chicken back.

00:46:44Here we go.

00:46:45Also, with the terrine, because we've got a beetroot fan over here, could we put like beetroot

00:46:49in the terrine as well as like another vegetable?

00:46:51Yeah, beetroot would work fantastic, it might affect the colours of the layers, but I don't

00:46:57want to disappoint you, Joe, so yeah, you can absolutely add beetroot to your terrine.

00:47:02Make it your own.

00:47:03Be great.

00:47:04You could never disappoint me, unless you force-fed me artichokes, whelks, tuna steak.

00:47:09Yeah.

00:47:10Or banish juice.

00:47:11Or banish juice, yeah.

00:47:12So you want to roll that up and truss it so it kind of holds together, here's one we

00:47:16made earlier.

00:47:17Okay.

00:47:18Just wash my hands.

00:47:19And we're going for crispy skin, we're going for lovely soft succulent sausage meat in the

00:47:24middle.

00:47:25Right.

00:47:26We're just going to hit it with a little bit of salt.

00:47:27This is one to do up in advance, this would be quite nice at Christmas, wouldn't it?

00:47:31Yeah, because you make the terrine in advance, you make the chicken in advance, and really

00:47:34it just comes to like cooking it through with olive oil, and it's just, you know, it means

00:47:38you have more time with your family and friends.

00:47:43Sometimes that's a lovely thing.

00:47:44Yeah.

00:47:45Sometimes.

00:47:46Often, often, Matt, that's a lovely thing.

00:47:49Surely, surely, surely.

00:47:52Sam, who were the chefs who inspired you growing up?

00:47:54I mean, I've been really lucky, I mean, we've had such an amazing generation of chefs

00:47:58before me, like Jamie Oliver and Gordon Ramsay.

00:48:00Like, I love Jamie and how he makes food so accessible and natural and comforting, and

00:48:05I've been lucky enough to meet Gordon a few times, and he's been very kind to me.

00:48:09I starved in a few of his restaurants, and he's always kind of on the end of the phone

00:48:12if I ever need some help.

00:48:13Nice.

00:48:14And you train...

00:48:15Getting a bit sick of me now, actually.

00:48:16No!

00:48:17Didn't you train at least the same as Matt?

00:48:19Yeah, we went to the same cooking school, but Matt's a lot better than me.

00:48:22I've been many, many years before.

00:48:24Like, 93?

00:48:25No.

00:48:26I think, 94?

00:48:27No.

00:48:28You're 26 now, aren't you?

00:48:30I moisturise, that's very sweet.

00:48:32He's not.

00:48:33He's not that young.

00:48:34He's definitely not that young.

00:48:35He's the Botox.

00:48:36He's the Botox.

00:48:37Right, sauce is nearly done.

00:48:38I'm going to hold the tarragon back until right at the end.

00:48:42Let's get on with this.

00:48:44Okay, so let's crack on with a treen.

00:48:46So, eggs.

00:48:47Salt.

00:48:48So, here's our lovely celeriac.

00:48:49Now, the eggs are going to kind of bind it all together.

00:48:51Normally, a treen's made with potatoes.

00:48:53Mm-hmm.

00:48:54And it's based...

00:48:55The starch and the potatoes are going to hold it together.

00:48:57Obviously, we don't have starch here, so we're going to use eggs.

00:48:59Mm-hmm.

00:49:00Don't worry, you're not going to taste them.

00:49:01It's purely just a binding agent.

00:49:03Fine.

00:49:04So...

00:49:05So, everything in and then grab it as...

00:49:08And basically, you want to kind of layer it really nice and neatly,

00:49:12and you want to alternate the layers.

00:49:13So, we're going to do a few layers of parsnips and celeriac,

00:49:15a few layers of carrots, and then what we're going to have,

00:49:18when we're going to show the final product,

00:49:20is we're going to have this beautiful cross-section of colours,

00:49:23and it's just going to look incredible on the plate.

00:49:25Okay.

00:49:26So, a good sort of...

00:49:28I don't know, a couple of layers of celeriac.

00:49:30Yeah.

00:49:31And you can take your time with it.

00:49:32Like I said, you can do this in advance.

00:49:33Let's say this...

00:49:34Well, this is Saturday.

00:49:35Mm-hmm.

00:49:36This is going to be for tomorrow.

00:49:37So, take your time, make sure it's nice and neat,

00:49:39and kind of layer them nice and flat.

00:49:40Mm-hmm.

00:49:41Because any kind of mistake,

00:49:43that mistake's going to compound the more layers you put on.

00:49:45So, you want it nice and flat,

00:49:46and bake it in an oven at 160 degrees for about an hour.

00:49:49Okay.

00:49:50And that is going to give us...

00:49:51And then what we're going to do is we're going to put another loaf tin on top.

00:49:54Yep.

00:49:55Put a chopping board on top.

00:49:56That's going to fuse the layers together.

00:49:57Right.

00:49:58And we're going to get that beautiful slice of vegetables.

00:50:00Nice.

00:50:01That chicken is looking really nice and golden.

00:50:02We're just going to add in a little touch of butter and some aromat.

00:50:08So, what else have you been up to, Sam, recently?

00:50:11Yeah, I mean, the last time I was on here was with my book,

00:50:14which was really exciting.

00:50:15That's been really fun.

00:50:16That is the tiniest spoon.

00:50:17I don't know why I picked up that one.

00:50:19But, yeah, no, I'm just loving cooking, learning, you know,

00:50:22being on shows like this.

00:50:23I've got trying to do some more YouTube stuff,

00:50:25which is quite exciting.

00:50:26Mm-hmm.

00:50:27And, yeah, I basically want to come here as much as possible

00:50:30because I love it so much.

00:50:31Aw.

00:50:32That was very sweet.

00:50:33Now we've got butter, thyme, garlic in there.

00:50:35Don't make it with the Botox, yeah?

00:50:36Don't make it with the Botox.

00:50:37That goes into an oven at 180 degrees for about 15 minutes

00:50:42until it's really nice and cooked.

00:50:44And it's really important with a balatine that you let it rest

00:50:47because it's going to be, as Joe says, hotter than the sun.

00:50:49You don't want to burn anything.

00:50:51And when you rest meat,

00:50:52all those juices are going to go back into the meat,

00:50:54making it extra tasty for when we played it up for our lovely guests.

00:50:59Right.

00:51:00It's just chucking some butter.

00:51:01Here we go.

00:51:02I'll get on with this.

00:51:03Right.

00:51:04So just a little bit of Cavallo going with this.

00:51:06Let me know when you want the sauce.

00:51:08Yes.

00:51:09Will I get the terrine out?

00:51:10Hmm?

00:51:11Yeah.

00:51:12Here.

00:51:13Yeah.

00:51:14There you go.

00:51:15Sorry, I just whistled.

00:51:17Mmm.

00:51:18This is the moment of truth.

00:51:20How's it worked?

00:51:21What do you reckon?

00:51:25Lift it out.

00:51:26Here we go.

00:51:27So would you have done this at Glen Eagles?

00:51:29Yeah.

00:51:30We did this at Glen Eagles.

00:51:32The terrine is a Claridge's dish.

00:51:34But I kind of just take inspiration from, you know, what's around me.

00:51:37Obviously, there's so much amazing content online these days.

00:51:41And we just kind of love taking inspiration from different things.

00:51:45As you can see, the cross section there just looks absolutely fantastic.

00:51:48That goes into a pan.

00:51:49Is that pan hot?

00:51:50Yeah, pan's hot.

00:51:51Here we go.

00:51:52Sam, if you were feeling indulgent, could you deep fry that?

00:51:55A bit like a potato galette.

00:51:56Yeah, absolutely.

00:51:57Yeah.

00:51:58Yeah.

00:51:59Yeah, no, absolutely.

00:52:01That would be fantastic.

00:52:02But we're just pan frying it.

00:52:05And the chicken's done here.

00:52:06Let me just put it over here.

00:52:09Okay, so if you divvy that chicken up, the Cavallo's nearly there.

00:52:13Give it another 30 seconds.

00:52:14Okay.

00:52:15So here's our chicken.

00:52:16Look how beautiful and golden it is.

00:52:18Take this off.

00:52:19And you just really carefully, you spent so long cooking it, take your time carving it.

00:52:34Right.

00:52:35What's your favourite Sunday roast, Matt?

00:52:37I have to go with Joe with fatty pork.

00:52:41Fatty pork.

00:52:42Yeah.

00:52:43It's going to be a really nice fatty pork chop where it's pretty much 50-50 meat and fat.

00:52:49No.

00:52:50Yeah.

00:52:51I'd say it's 70-30 for me.

00:52:5270-30?

00:52:53It's got to be 70-30.

00:52:54Let's not split hairs.

00:52:55Yeah.

00:52:56Supermarket pork, you can't get enough fat on it.

00:52:58No.

00:52:59It's too lean.

00:53:00I got us some last week and the pork itself was delicious.

00:53:03It's just not enough fat.

00:53:04Okay.

00:53:05Are we ready to plate, Chef?

00:53:06Fat chat here on a Saturday morning.

00:53:08If you want to make Sam's chicken leg dinner at home, you can find the recipe at bbc.co.uk forward slash Saturday kitchen or scan the QR code and it'll take you straight to this dish.

00:53:17Right.

00:53:18There's that.

00:53:19Cavalos ready.

00:53:20There you go, Chef.

00:53:21Cavalos ready.

00:53:22Cavalos ready.

00:53:23Okay.

00:53:24So we've just got a bit of sauce here and then just these beautiful greens on top.

00:53:34Okay.

00:53:35So really nice and simple.

00:53:38And this is really simple food, guys.

00:53:40We're not trying to overcomplicate things.

00:53:42Here we go.

00:53:43Chicken goes on top.

00:53:44Here we go.

00:53:45Look at that.

00:53:46Fantastic.

00:53:47And then I told you it was going to be a show stopper.

00:53:50And the terrine just goes on like that to kind of finish it off.

00:53:54Bit of tarragon maybe to finish.

00:53:56And that is my roasted chicken ballatine with a sausage filling, root vegetable terrine, cavalo nero, mustard sauce.

00:54:01Beautiful.

00:54:02Well done, mate.

00:54:08Sam just said I need a glass of wine.

00:54:12There's no secrets here, Sam.

00:54:14Right.

00:54:15For me, for you, it's a double trouble.

00:54:18You bet your buster boots.

00:54:20Cheers, Chef.

00:54:21Cheers.

00:54:22There you go, Jeremy.

00:54:23What's in this glass?

00:54:24Well, this is a Tebbit wine.

00:54:25It's a rich white wine.

00:54:26It's about time.

00:54:27Yeah, of course.

00:54:28Of course.

00:54:29I always pay attention to you.

00:54:30What about you, isn't it?

00:54:31I thought my limitless WhatsApp messages would make this abundantly apparent.

00:54:36Yeah, so delicious dish.

00:54:38And actually the sauce especially is so silky, beautifully rich.

00:54:42You need a rich oaky white wine to pair with that.

00:54:44This is an absolute sensation.

00:54:46It's a Razzare's Grand Reserva Chardonnay.

00:54:48So it's been fermented, the large portion of it fermented in oak.

00:54:51That enriches the texture, makes it really glossy.

00:54:53But it comes from Casablanca in Chile, which is actually quite a cool area.

00:54:57So it still has a bit of freshness to it, so it's light on its feet.

00:55:00So if you're into like, you know, French burgundy, it's that kind of vibe.

00:55:03But I know you are, but minus the hefty price tag.

00:55:05This is nine quid from nine quid in Tesco.

00:55:07Very delicious.

00:55:08Yeah, and in Razzare's they're a really good winery.

00:55:10You know, I actually served one of their wines at my wedding like 20 years ago.

00:55:12I've loved them for ages.

00:55:14They're in the Aconcagua Valley, and they've just got a lovely heritage from the 1800s.

00:55:17Chardonnay in Chile, totally brilliant value.

00:55:20Amazing with chicken like this.

00:55:22It's nothing like that.

00:55:23I've got a question.

00:55:24What's the average price now for a bottle of wine?

00:55:25It's about £8.99.

00:55:26Is it?

00:55:27Yeah, it's gone up, yeah.

00:55:28Wow.

00:55:29So it's gone up from the old days, sadly.

00:55:30Prices of wine have crept up.

00:55:31Wow.

00:55:32The duty has changed.

00:55:33There's a lot to talk about there.

00:55:34Yeah.

00:55:35And hopefully we're going to do an item on this in a couple of weeks' time.

00:55:36Let's save that for another time.

00:55:37Yeah.

00:55:38That's astonishing.

00:55:39Yeah.

00:55:40Joe, how is the chicken?

00:55:41This is gorgeous.

00:55:42Thank you so much.

00:55:43No, no, you're welcome.

00:55:44I just want to say thank you to people.

00:55:46Oh.

00:55:47You might have to eat it later on.

00:55:49You might not thank them.

00:55:50Just sitting here and plates of food just keep arriving.

00:55:52Nice, right?

00:55:53And I go...

00:55:54It's quite a fun morning.

00:55:55I'm staying here.

00:55:56You know, can I just get, like, a permanent job where you just put me in the corner.

00:56:00I won't say anything.

00:56:01Like a little elf.

00:56:02Yeah, like a bin.

00:56:03Wait.

00:56:04Any, like, scraps, you just push in the corner and it won't go to waste.

00:56:08I'm eating it all.

00:56:09It's like a mascot.

00:56:10Yeah.

00:56:11Perfect.

00:56:12A dusty bin.

00:56:13A dusty bin.

00:56:14But better.

00:56:15How is that?

00:56:17Magnificent.

00:56:18I'm so enjoying this.

00:56:19Thank you so much.

00:56:20What do you think of the terrine?

00:56:21Pretty as can be.

00:56:22It's quite nice to have a plate with no potatoes on it.

00:56:25I feel like we're quite potato heavy now.

00:56:26It's...

00:56:27There's a lot of flavour in there.

00:56:28Mmm.

00:56:29Very nice.

00:56:30Well done, son.

00:56:31Right, it's here to ride now with Si and Dave.

00:56:33To the Peak District.

00:56:34And they're getting themselves all in a spin at a flour mill.

00:56:36Mm-hmm.

00:56:37Mmm.

00:56:38Yeah.

00:56:39I'll tell you what.

00:56:40It's windy.

00:56:41Those windmills will be going round like the clappers.

00:56:43Oh, look at that.

00:56:44Oh, wow.

00:56:45Stunning.

00:56:46Oh, it's fabulous, isn't it?

00:56:47It's really impressive.

00:56:48It's like coming into another world, isn't it?

00:56:49In another time.

00:57:20For years.

00:57:21Wow.

00:57:22Wow.

00:57:23That's beautiful, isn't it?

00:57:24Isn't it?

00:57:25Just.

00:57:26Today, Heej is the country's last working stone-towered six-sailed windmill.

00:57:32And those wonderful sails drive a centuries-old wooden shaft that turns the grinding stones

00:57:39to make the flour.

00:57:41Oh, that's impressive.

00:57:43The reason it looks so good today is all thanks to the volunteers who restored it in

00:57:502002 at a cost of almost half a million pounds.

00:57:53I just think there's something kind of really spiritual about windmills.

00:58:01Lynn is one of those dedicated volunteers who helped get the sails turning after 84 years

00:58:11lying derelict.

00:58:12It's spectacular, isn't it?

00:58:14Very nice, yes.

00:58:15One of a kind.

00:58:17How on earth did you get involved with this windmill?

00:58:20I love it, else we wouldn't be here.

00:58:22We're all volunteers.

00:58:23So, I mean, that's a part of working or opposite to working.

00:58:27You work for money where you volunteer because you want to.

00:58:30What is it, though?

00:58:31What is it that fired your passion?

00:58:34No, I mean, it's beautiful.

00:58:35There's nothing like this anywhere else.

00:58:37And she's been stood here over 200 years.

00:58:40But it's not just a piece of history.

00:58:43It's back producing its own local Peak District flour that we're going to use to make our oat cakes.

00:58:50It's got its own flavour, its own smell.

00:58:53It's like a nutty taste and smell.

00:58:57It's lovely.

00:58:58Come on.

00:58:59Come on.

00:59:00Come on.

00:59:01Hang on, I'm excited to see the interior of this, mate.

00:59:03It's beautifully kept, Lynn.

00:59:04Do you want to go and see what it's doing upstairs?

00:59:07Right.

00:59:08See how it all works?

00:59:11Expert miller Anthony is on hand to reveal the secrets of the mill.

00:59:16Oh, hello.

00:59:17Hello, Anthony.

00:59:18Hi, Anthony.

00:59:19The grain's stored upstairs.

00:59:20Right.

00:59:21And I've let it down this chute here, controlled here, and I'm ready to put it into the hopper.

00:59:27The hopper is the holding tank for the grains that you want to mill.

00:59:31From there, it's sent down a chute to the grinding stones.

00:59:35You've got to watch your hands, haven't you, Anthony?

00:59:38Yes.

00:59:39I am reasonably careful.

00:59:40I've done it a long time.

00:59:41You've still got two.

00:59:43That's falling in between the gaps between the grinding stones.

00:59:47Indeed.

00:59:48That's about right for this speed.

00:59:50So how many people would ordinarily then work this back in the day?

00:59:55Two or three.

00:59:57Two or three?

00:59:58Two can do it, three helps a bit.

01:00:01You can have somebody outside on the chains, and they control the speed of the cells better.

01:00:07So if you go downstairs, you'll see then the after milling.

01:00:11Right.

01:00:12It comes in here as grain, and it goes out as flour.

01:00:15It's not rocket science, but it works.

01:00:20On the ground floor, Tim's manning the two heavy millstones, which can weigh over 1,500 pounds.

01:00:26As one spins against the other, it creates the grinding action that turns the grain into flour.

01:00:33At the moment, the stones are wide apart.

01:00:36Yes.

01:00:37And as I wind this, it will close the stones, and the grain will start to be milled.

01:00:43So presumably, the less distance, the finer the flour.

01:00:46Yeah.

01:00:47Exactly five and a quarter turns gets the grinding stones a paper width apart.

01:00:52Perfect for superfine flour.

01:00:55But we're after something coarser.

01:00:57So now we're on five turns, and the grain is feeding through the stones.

01:01:03Now we're underway.

01:01:04You can see now that we're getting wholemeal flour.

01:01:07Still got a little bit of bran in it.

01:01:09Yes.

01:01:10We like to see a little bit of bran, but it's wholemeal.

01:01:12Oh, yeah, yeah, yeah.

01:01:14It's heartwarming to know that this wonderful Peak District landmark is milling wheat just as it did 200 years ago.

01:01:23And since its restoration, it's produced over 50 tonnes of fabulous flour for local residents.

01:01:29And a couple of bags for us, too.

01:01:32The label tells you who's milled it.

01:01:35That would be Tim and Anthony.

01:01:36It would.

01:01:37This is special, isn't it?

01:01:38This is fabulous.

01:01:40Do you know, when we came round that bend and we rode in, we saw that windmill, half of my heart jumped, you know.

01:01:46It's a moving, living, breathing thing.

01:01:48You know what was exciting was that you felt the power of the wind.

01:01:53And as soon as those stones started to grind, everything just went.

01:01:57I'm doing what I've been doing for 200 years, and I'm really good at it.

01:02:08Thanks, boys.

01:02:09Right, the website vote is closed, and we're going to soon find out whether it'll be Food Heaven or Food Health, Jo, at the end of the show.

01:02:16So, what are we making? Some tart, caramel, what was it?

01:02:20Not just some tart.

01:02:21Pumpkin spice latte, something.

01:02:23It is a gingerbread latte.

01:02:24Gingerbread latte.

01:02:25Yeah, it's all the flavours of Christmas.

01:02:27I guess it's perfect for this time of year, going into that, but gingerbread lattes are all the rage.

01:02:32But I love it because they're so warming and comforting, and in a custard tart with a bit of a coffee whipped cream.

01:02:37It is all the flavours of the best latte, but in the form of a custard tart.

01:02:41Right, so I'll get out of the pastry, so plain flour, salt, bit of, what have we got, ginger?

01:02:45Ginger, yes, because it is gingerbread latte, so I want ginger in all aspects of this.

01:02:49And then ground pecans.

01:02:51The reason why...

01:02:53That was quite passag.

01:02:54What was your comment of, is there ginger in this?

01:02:56Well, it's sort of in the name.

01:02:58Passag, as you can say.

01:03:00I'm so sorry, I didn't mean to be.

01:03:02What nuts have you got here?

01:03:03Those are ground pecans.

01:03:04I just think pecans go really well with spices and cinnamon, and it also helps the pastry become really crumbly and just kind of melt in the mouth as well.

01:03:11And you've got a bit of sugar and salt as well.

01:03:14And I've got whole eggs or yolks?

01:03:16Just a yolk for this.

01:03:17That's what we're going to use to help bind, but also add a bit of richness to the short crust.

01:03:21Rightio.

01:03:22You can, obviously, buy short crust pastry, but I would say, in comparison to puff pastry, short crust is very easy to make.

01:03:28And if you've got a food processor, even easier.

01:03:30You can do it by hand as well, just with your hands.

01:03:33And I would actually say, if you're using a food processor, just be careful not to over mix.

01:03:37Because, like you were saying, Jeremy, before, when you're making pastry, the less you handle it, the better.

01:03:42Because short crust is in the name.

01:03:43You want it to be short and crumbly, melt in the mouth.

01:03:46So I am making the gingerbread custard.

01:03:49So in here, I've got my spices.

01:03:51I've got cloves, a bit of ground ginger, obviously, and cinnamon.

01:03:55I've just toasted that a bit on a heap because any spices have those essential oils.

01:03:59So when they hit the heat, they're going to become really aromatic.

01:04:02And, I mean, you can smell this already.

01:04:04It smells so lovely.

01:04:05So I'm now going to kill the heat with some cream and milk.

01:04:09And this is going to also stop them from burning because toasted spices are nice, burnt spices are not.

01:04:15OK.

01:04:16So you just want to add in your cream and milk.

01:04:18And then, to add a bit more flavour, I've got fresh ginger as well because it's gingerbread latte.

01:04:23It's in the name.

01:04:24It's in the name.

01:04:25It's in the name.

01:04:26It's in the name.

01:04:27It's in the name.

01:04:28And then, a bit of vanilla bean paste going in.

01:04:31And then, I also like to add a bit of orange.

01:04:33I think orange and ginger go really well.

01:04:35So just one bit of orange zest going in.

01:04:37And then you can leave this to infuse for as long as you want.

01:04:39I like to infuse for a minimum of an hour, but you can even let this infuse overnight if you want.

01:04:43OK.

01:04:44So I'm just going to separate the eggs now.

01:04:46Where did this idea come from?

01:04:47Like walking into a coffee shop one day?

01:04:49Yeah, I just, I love combining things together and I just, gingerbread lattes are one of my favourite things.

01:04:54I'm a sucker for a sweet latte, especially at Christmas.

01:04:57You get eggnog lattes, gingerbread lattes and I'm also a big coffee drinker as well.

01:05:03Why is it always something latte?

01:05:06Why is it not like a gingerbread flat white?

01:05:08Why is it not like a gingerbread espresso?

01:05:10It's always latte.

01:05:11To be fair, it's a good question.

01:05:13I guess maybe lattes are a little bit more indulgent and it's that sort of indulgent time of year when you just want all the big lattes.

01:05:20It sounds nicer as well, doesn't it?

01:05:22Latte.

01:05:23Latte.

01:05:24Gingerbread flat white and it's not the same.

01:05:27Yeah.

01:05:28It doesn't have too much of a ring to it.

01:05:30Right, so this is going to get topped with this cream.

01:05:34Yes, now that is a coffee whipped cream, really, really simple.

01:05:36It's just some double cream and then you've got espresso powder or if you don't have espresso powder you can just do a bit of instant coffee.

01:05:42Dissolved in some water and then to sweeten you've got some honey and a tiny bit of icing sugar and then some vanilla.

01:05:49And that's literally it.

01:05:50Not super sweet because we've got sugar in the custard and I don't ever like things to be sickly sweet.

01:05:57So it's just sweet enough to add that bit of coffee flavour on the top.

01:06:03And I also love baking with coffee because coffee has that bitterness so actually it cuts through the sweetness and so the overall dish is always a bit more balanced.

01:06:11That's why tiramisu is so popular because, you know, if you think of tiramisu it's never sweet and that's because coffee has got that natural bitterness.

01:06:18Yeah, it takes the edge off.

01:06:19Yeah, exactly.

01:06:20And this is all something obviously you can do up in advance.

01:06:24Yes, which is also great for hosting because you can make the whole tart in advance, bake it, make the cream in advance and then on the day just top it with the cream and you're done.

01:06:33So, really good one for hosting especially on Christmas.

01:06:37So, I have just added brown sugar to the egg yolks.

01:06:40I've used brown sugar here because, again, brown sugar's got those lovely caramel flavours, it goes really well with gingerbread.

01:06:46So, I've now got the cream that has been infusing for a good few hours and I'm just going to sieve this very carefully, I'm actually a very messy cook so I need to be careful, bit by bit into the egg yolks.

01:06:56I'm doing this bit by bit because it's called tempering, it's just a fancy word for saying you're slowly sort of gently cooking those egg yolks because if you add loads of hot liquid to eggs it's going to curdle.

01:07:07And one of the beauties of custard tarts is how silky and smooth they are, so we just want to ensure that this custard is as silky and smooth as possible.

01:07:16I definitely use too small of a bowl for this but it's all going to be fine.

01:07:20So, we're going to slowly pour this in.

01:07:22It's going into a jug anyway.

01:07:24Do you know what, I think I'll be okay because I'm going to pour this in.

01:07:27Actually, Matt, if you don't mind passing me that jug at the end of the table, thank you ever so much.

01:07:33That works.

01:07:34And get that last bit in and then I'm just going to, I'll just take that back.

01:07:39Okay, so the reason why I'm pouring this into a jug is mainly for, oh my gosh, am I going to do this?

01:07:45Just go quickly.

01:07:46Oh, there we go.

01:07:47Do it completely.

01:07:48Yeah, you just can't think too much about it, can you?

01:07:49The reason why is when you're pouring the custard into the tart base, it's just easy to pour it from a jug.

01:07:54And the other hack, I think I learned this when I did Bake Off to be honest, you don't, yes, you come this way.

01:08:00I keep the tart case in the oven and I pour it, I pour in the custard in the oven, in the tart case.

01:08:07The reason why, if I filled the tart base and brought it over, I would be walking everywhere, the custard would just spill and it would be a nightmare.

01:08:15So you pour it in the oven, which is so much easier.

01:08:17And also, if you noticed, I poured the custard very close to the tart base.

01:08:21If you pour it from a height, you're going to get loads of bubbles and you don't want bubbles in your custard.

01:08:24You want a really silky smooth custard.

01:08:26If you do get bubbles, you can skim them off or if you're feeling fancy, you can use a blow torch, but skimming them off with a spoon is fine.

01:08:32And that bakes low and slow at 120, you don't need a water bath.

01:08:35Low and slow is perfect to get a really silky smooth custard and you end up with something like this.

01:08:40The tart base has actually also been blind baked as well, so it's super crispy, so there should be no soggy bottoms in sight.

01:08:47And then, do you want to do the honours of taking this out?

01:08:50Do you want to put the cream on first?

01:08:51Of course, maybe we'll take it out and then put the cream on because, yeah, it might be easier.

01:08:55How do you know when the bake's finished?

01:08:57So, once it comes out of the oven, there should be a little wobble in the centre and then once it chills, the wobble will go.

01:09:03So you want it to be set around the edge, a little wobble and it should have a lovely sort of brown, a bit of a crust on the top.

01:09:09And, yeah, and then also the pastry is lovely and golden on the outside as well.

01:09:12Right, there you go.

01:09:13So, that is the tart done and then we're going to top it with this gorgeous coffee whipped cream.

01:09:20So, you just want to spoon it on, don't have to be particularly fancy about it.

01:09:24I think this is one of the bakes where, unlike, you know, really, really fancy cakes and stuff, you just smush on a bit of cream and it sort of, it kind of does the job for you.

01:09:36It already looks a bit lighter.

01:09:37The cream's delicious.

01:09:38So, get that over like that and then, like you would do with a gingerbread latte, you're going to dust it with a bit of cinnamon.

01:09:45Yeah. Wow.

01:09:46Like any fancy coffee.

01:09:47Yeah.

01:09:48And it just sort of looks like a festive drink but in the form of a dessert.

01:09:53Beautiful.

01:09:54Wow.

01:09:55And that's a bit of showstopper for you.

01:09:56Happy?

01:09:57I am happy.

01:09:58I am.

01:09:59Yes.

01:10:00That's what it's called.

01:10:01It's a gingerbread latte custard tart.

01:10:02Very nice.

01:10:03Ripple of applause.

01:10:04It's very enthusiastic.

01:10:05I am going to cut it into nice pieces, you're going to tell us what we're drinking.

01:10:14Yes, well.

01:10:15That's how it's going.

01:10:16Custard and this time of the year with all of those Christmas spice ingredients, the best wine you've got to have is a tawny port from Portugal.

01:10:23What does tawny mean?

01:10:24What does tawny mean?

01:10:25Tawny means that it's been aged in oak and this one's a reserve so it's been aged in oak for six years.

01:10:29So that enriches it, it oxidises the wine so it takes on Christmas spice flavours basically.

01:10:34It oxidises it a little bit.

01:10:35So even though this is 16 quid in waitrose, a bit of a spend, it will last and you can share it.

01:10:40So keep it in the fridge.

01:10:41The Portuguese always serve it cold.

01:10:44And if you think of the flavour of mince pies, it's basically liquid mince pies.

01:10:48So super festive.

01:10:49Literally that, it is a liquid mince pie and that with that tart, what a pairing.

01:10:53It's so good.

01:10:54Phenomenal.

01:10:55Port is totally underrated in my view.

01:10:56This time of the year it's so delicious.

01:10:58It's from a UNESCO heritage site.

01:11:00This is from the Symingtons, they've been doing it for ages, hundreds of years.

01:11:03Big organic vineyards, are you loving that?

01:11:05Well, yeah, it's just taken me by surprise really because this isn't how I usually drink my port.

01:11:11No?

01:11:12How do you do it?

01:11:13No, I usually get a blue WKD and then port and put it in a glass.

01:11:18And I just have a vimto.

01:11:20But this is obviously, you get a certain age and you're like, well this is me now.

01:11:25Yes, this is you now.

01:11:26You'll have to teach me how to do that extraordinary cocktail.

01:11:29And in the meantime, let's enjoy a glass of that.

01:11:31Yeah, why not.

01:11:32How lovely.

01:11:33Do you have a sweet tooth, Joe?

01:11:35Well, thank you for asking.

01:11:36Does no.

01:11:37It doesn't everything tooth.

01:11:38All my teeth are sweet, that's why I haven't got any left really.

01:11:43I just chocolate obsessed.

01:11:45Oh no.

01:11:46Ice lolly obsessed.

01:11:47I'll sit there and I'll eat 12 ice lollies in one sitting.

01:11:50Ice lolly.

01:11:51Do you have an ice lolly?

01:11:52Yeah, Valencia orange ice lollies.

01:11:54And my favourite ice lolly.

01:11:56Yeah, Valencia orange.

01:11:58Sometimes I go with a pina colada from M&S specifically.

01:12:03No sponsorship here.

01:12:04But it's delicious and I'll just sit there and eat.

01:12:07And I think I've been known to do 13 in one sitting.

01:12:10Really?

01:12:11Wow.

01:12:12Just addictive but it's basically.

01:12:13It's just water.

01:12:14Juice.

01:12:15It's liquid isn't it?

01:12:16Sugary water.

01:12:17Yeah, it's great.

01:12:18How is the tart, Sam?

01:12:19Yeah, I think it's delicious.

01:12:20And paired with the tawny port, it really is just like Christmas on a plate.

01:12:22And I think that is the perfect dessert for all the lovely food we've had tonight.

01:12:26Jeremy, happy with that?

01:12:28Mmm, yum, yum, yum, yum.

01:12:29Excellent.

01:12:30Well, no, we've done this.

01:12:31We're going to soon find out whether you've voted for Joe's Food or Heaven Food, Hell,

01:12:34but first Marcus pits baguettes against bread in a French sarni taste test.

01:12:48There's one essential here in France that simply can't be ignored.

01:12:52It's cheap as chips, eaten daily with every meal and in almost every household.

01:12:58But to a visitor like me, it feels like an absolute treat.

01:13:01Bonjour.

01:13:02Bonjour.

01:13:03Bonjour.

01:13:04Baguette, s'il vous plaît.

01:13:05Bien sûr.

01:13:06Very good French.

01:13:07You speak English, isn't it?

01:13:09Naïti.

01:13:10The baguette is world famous.

01:13:11Is it still incredibly popular?

01:13:12Do people still eat a lot?

01:13:13Yes.

01:13:14Really?

01:13:15The French people love the bread, especially baguette. They eat twice a day.

01:13:28Do they buy it twice a day?

01:13:29Yes.

01:13:30Just for lunch, another one for dinner.

01:13:33The old people, they take ten for a week and they make in the freezer.

01:13:40Put them in the freezer.

01:13:41It's a really good idea.

01:13:42You have just a half an hour and later you have very good bread.

01:13:46In the freezer, take it out, 30 minutes, perfect.

01:13:48Well, in half an hour it's okay.

01:13:49You have a new brother.

01:13:50Ready to eat.

01:13:51That's a good tip.

01:13:52I didn't know you could do that with baguettes.

01:13:53Why is it so popular?

01:13:54I think it's because she's the oldest and perfect for the sandwiches.

01:13:59Funny she should mention sandwiches because that's definitely one thing we have gifted the French.

01:14:06We invented them.

01:14:07What's really interesting is this is so cheap.

01:14:10This is great.

01:14:11Merci.

01:14:12Merci beaucoup.

01:14:13You're welcome.

01:14:15So, can a baguette make the ultimate sandwich?

01:14:18Better than my favourite, an egg and cress on sliced white.

01:14:22Come on, surely not.

01:14:24But I think it's my duty to find out.

01:14:27So, I'm hitting the market for fillingspiration.

01:14:31And it's not long before I come across what is possibly the most French thing of all time.

01:14:36It's essentially a hot cupboard full of rotisserie chickens.

01:14:40And bathing in their juices below, sliced potatoes.

01:14:45Wow.

01:14:47Mmm.

01:14:49Wow.

01:14:50That smells incredible.

01:14:51I love the fat.

01:14:52Drip, drip, drip, drip, drip, drip, drip.

01:14:53Do you want to taste one?

01:14:54No.

01:14:55No scent.

01:14:56No scent.

01:14:57No scent.

01:14:58No scent.

01:14:59No scent.

01:15:00No scent.

01:15:01It's natural.

01:15:02Nature.

01:15:03Just hay, hay.

01:15:04And herbe de Provence.

01:15:05Herbe de Provence.

01:15:06Garlic.

01:15:07What a lovely lady just said that the chickens are all natural, naturally fed.

01:15:10No preservatives.

01:15:11The chicken goes onto the grill.

01:15:12You let the fat of the chicken just drip down through.

01:15:13We've got sliced potatoes.

01:15:14We've got garlic and herbe de Provence.

01:15:15The two beautiful flavours of Provence.

01:15:16It actually smells incredible.

01:15:17I'm fascinated that she just doesn't want to put any salt and pepper on because she wants

01:15:19to let these ingredients speak for themselves.

01:15:20And I just think that's superb.

01:15:21I think I found my sandwich-spiration from this simple French classic, and I'm going to

01:15:50And I'm going to share it with my new pal and restaurateur, Jerome.

01:15:55Hey, Jerome. Nice to see you.

01:15:57I'm determined to prove the French might make the best bread,

01:16:01but we Brits know how to build a proper sarni.

01:16:04I'm going to make you lunch.

01:16:05OK.

01:16:06I want to give this baguette a fair shot at becoming an epic sandwich,

01:16:10so I'm not pulling any punches.

01:16:12A generous amount of butter and whole-grain mustard

01:16:14form a tasty bed for the bird.

01:16:18It's lovely. Look how fresh it is.

01:16:19First time having a look at a chef cooking a chicken sandwich for me.

01:16:24A little twist of pepper, fleur de sel.

01:16:27Always.

01:16:27Get that mayo on there.

01:16:29A lettuce layer, more mayo and seasoning.

01:16:32Got my mustard.

01:16:34Always going to taste good, Jerome.

01:16:35People do what you just did, their laugh when chefs...

01:16:38When we make food, we always look like we put so much more than is necessary,

01:16:44but actually, that's what cooking is all about.

01:16:46It's the surprise.

01:16:47But at the end of the day, the heart of this is just...

01:16:51It is still a lovely sandwich.

01:16:58There we go.

01:16:59Excuse my fingers.

01:17:00There we are.

01:17:01Thank you very much.

01:17:02It must be quite unusual,

01:17:03someone making you lunch in your own restaurant.

01:17:05Yes, and especially sandwiches, so maybe we can keep it on the menu.

01:17:09Why not?

01:17:10Here's to the great British sandwich with French ingredients.

01:17:13I'm going to try.

01:17:14Very simple, very delicious.

01:17:20The chicken's warm, the bread's warm, just made.

01:17:23It couldn't get any fresher.

01:17:25Ingredients that we see in marketplaces, in supermarkets, all over.

01:17:28Yeah.

01:17:29But I just love the fact that that rotisserie chicken just has a flavour,

01:17:34just that little bit of something different that just makes the sandwich even better.

01:17:37Yes, it's way better.

01:17:39Yeah, the chicken is excellent.

01:17:41The bread is good.

01:17:43Yeah, of course.

01:17:43Thanks for that, Marcus.

01:17:57Time to find out whether there is food heaven and food hell for Joe.

01:17:59It could be food heaven, which was fatty pork belly, barbecued stuff.

01:18:04Yeah.

01:18:05Yes.

01:18:05It could be food hell, which is delicious tuna steak, artichokes.

01:18:09No?

01:18:10No.

01:18:10Boo.

01:18:10Thanks for everyone who voted.

01:18:11I can reveal, big vote today.

01:18:13Came in very, very early.

01:18:1584% of people.

01:18:17Huge.

01:18:17Huge vote.

01:18:18Bigger than Stephen Fry.

01:18:20What did you have?

01:18:20Heaven.

01:18:21Yeah!

01:18:23Winning.

01:18:24I love you.

01:18:24Stephen Fry got 81 votes.

01:18:26I love you.

01:18:27I love you.

01:18:27I was saying, I'm hoping he'd get heaven,

01:18:29considering everything he's been through on the trade.

01:18:31That's the least thing he could do.

01:18:32Yes.

01:18:33Well said.

01:18:33Right, we're going to get on with this.

01:18:35Going to massage some spices into pork belly,

01:18:38then that's going to get slow roasted.

01:18:40Turn up high, 200, 220.

01:18:42Turn it down after about half an hour.

01:18:45And then give it about two hours at 180.

01:18:50And then crank it up at the end.

01:18:52I'm going to slather it in some of this spicy beetroot pickle.

01:18:56And Jeremy's making the slaw.

01:18:58Slaw.

01:18:58Hi.

01:18:59Yes, watch out.

01:18:59Have you never told me about this, dear?

01:19:01I prepared myself in rehearsals.

01:19:04And I knew.

01:19:04Anyway, that's it.

01:19:08We're going to be doing that.

01:19:09And then we're...

01:19:09I want to know.

01:19:11I don't want to know about pork belly.

01:19:12I want to know how on set do they keep the tension up?

01:19:17What do you mean?

01:19:18Do they break the tension?

01:19:20So you know you're surrounded like here,

01:19:21you're surrounded by a crew and people interject.

01:19:23Is there none of that in the castle?

01:19:25No, you're in the game.

01:19:27The cameras go on and the cameras go off.

01:19:30But when it's off, there's no chat about the game.

01:19:32And all you're thinking about is the game.

01:19:34So if something messes up, they don't go, right, stop.

01:19:38You're in it.

01:19:39You're absorbing it 24-7.

01:19:40It's very similar to...

01:19:42You said you were going to go try the live experience.

01:19:44Yeah, yeah, yeah.

01:19:44Live experience.

01:19:46Right.

01:19:47You don't want to get murdered first?

01:19:48Lovely.

01:19:48No.

01:19:49No.

01:19:50No, you don't.

01:19:50Very nice.

01:19:51That's the thing now.

01:19:53You're really living, breathing it 24-7.

01:19:56Yeah, it's really intense.

01:19:58Which is why it gets so intense.

01:19:59Yeah, I love it.

01:20:00Which is why I didn't understand before,

01:20:02like, being a fan of the show and watching it,

01:20:03I could never get my head around,

01:20:05it's three days.

01:20:06Why is that person crying about that person?

01:20:09They've only known him three days.

01:20:10You get in there and you go,

01:20:12this makes sense now.

01:20:13Yeah, yeah, yeah.

01:20:13I understand it now.

01:20:14Do you know, it's really good.

01:20:15So, before you went in,

01:20:16did you have an inkling about whether you wanted to be faithful or traitor?

01:20:19Were you hard lying on it?

01:20:20I was adamant I wanted to be a traitor.

01:20:23And even when Claudio, like, in our little chat,

01:20:26I was like, I want to be a traitor.

01:20:27And then started giggling,

01:20:28because before going in, my wife was like,

01:20:31you would make an awful traitor.

01:20:33Like, awful.

01:20:34In hindsight, having watched Alan,

01:20:36I was like, no, I'd have been all right.

01:20:39And so I said, I want to be a traitor.

01:20:42And she was like, hmm, okay, fine.

01:20:44And then when she was walking around the table,

01:20:46and it was slow,

01:20:48off and the heart's going,

01:20:50I was sat there in my dungarees,

01:20:52and then the mask over,

01:20:54and then every time I could hear her getting close,

01:20:55I would just shrug my shoulders and lean back a little bit,

01:20:58like, please, please, please, please.

01:21:01And then it kept going and kept going,

01:21:02and I was like, oh, it's not me.

01:21:04You're pushing your chair back.

01:21:05Yeah, I was pushing her,

01:21:06even if she accidentally hit me,

01:21:08I was like, that counts?

01:21:08Yes.

01:21:09It's not in the game,

01:21:10but I'm going to assume it's, yeah,

01:21:11it's a sign for a traitor.

01:21:14But actually, in hindsight,

01:21:15I'm glad that I was a faithful, because...

01:21:17It seems harder to be a faithful than a traitor,

01:21:20because you know less,

01:21:21you have no certainty about anything.

01:21:24You're also more likely to either get banished or murdered, obviously.

01:21:27Like, you were just...

01:21:28You must go mad.

01:21:30Yeah, but...

01:21:32So you've got a lack of control.

01:21:34Yeah.

01:21:35But the psychological side of it,

01:21:37where the three traitors...

01:21:39I remember talking to Jonathan after it,

01:21:40I was like, oh, I had so much fun.

01:21:42No, we had a great experience.

01:21:44And he...

01:21:45Did you?

01:21:45And he was like, not really.

01:21:47I went, what?

01:21:48It looked like you were loving it.

01:21:49And he said, well, no, because it was a different role.

01:21:51It's quite a burden, I guess.

01:21:52Like, Alan at the end.

01:21:53Oh, at the end.

01:21:54And then he started crying.

01:21:55He'd go, there was no better winner than Alan.

01:21:59Yeah.

01:21:59The way it ended with him,

01:22:01and then just that release,

01:22:02it hadn't dawned on me

01:22:04that it was actually a big burden to lie all the time.

01:22:06Yeah, yeah, yeah.

01:22:07So, Joe, were you more nervous

01:22:09playing rugby at Twitfilms

01:22:10or going into the round tables?

01:22:12I was 100% more nervous

01:22:15in that car

01:22:17with Celia Imry sat next to me.

01:22:19Yeah, of course.

01:22:20Who I just absolutely adored.

01:22:21Like, oh, my God, what?

01:22:22How am I in a car with Celia Imry?

01:22:24Like, this is a mega, mega.

01:22:26And then we're driving,

01:22:27and then on the side of the road,

01:22:29there's Stephen Fry.

01:22:29And then I'm like,

01:22:30here's Stephen, just play it cool.

01:22:33Did you know who you were going in with?

01:22:34No, I had no idea.

01:22:35A couple of weeks before,

01:22:37I'd played in a charity football game

01:22:39with Joe Wilkinson.

01:22:41And even then,

01:22:43there was no,

01:22:43even if we both knew at the time,

01:22:45we didn't say anything to each other,

01:22:47so it was a big surprise when we all got there.

01:22:49And when you come out of the castle,

01:22:51who did you tell about the result?

01:22:53Did you tell your wife?

01:22:54Did you tell your kids?

01:22:54What happened?

01:22:55No one.

01:22:56No one?

01:22:56No one.

01:22:57Wow.

01:22:57Including my wife.

01:22:59Because she's a super fan as well.

01:23:01She's like,

01:23:02I don't want to know.

01:23:03Yeah, fair enough.

01:23:03I went, what?

01:23:03I'm desperate to get it off my chest.

01:23:05Like, no, don't want to know.

01:23:07Oh, no, no.

01:23:08So I ended up then just telling her,

01:23:09like, eight different...

01:23:10I became a traitor.

01:23:12Oh, wow.

01:23:13In real life, with my wife.

01:23:14Wow.

01:23:15Bit dangerous.

01:23:15I get it,

01:23:16but I told her, like,

01:23:17eight different things,

01:23:17so when it came to the final...

01:23:19Did you tell her the right thing as well?

01:23:20At one point, I did.

01:23:22But because the lies were continuous.

01:23:23Because she didn't know?

01:23:24She didn't know.

01:23:25A little tombola of love.

01:23:26Lies with one truth tucked in.

01:23:28You would make a wonderful contestant.

01:23:31He's already murdered his family.

01:23:32I'd love to.

01:23:33I mean, I'd love it.

01:23:33I think it's the...

01:23:34There's something with thick glasses and traitors.

01:23:36They must have a...

01:23:36Yeah.

01:23:37Anyway, let's see.

01:23:38Matt, what are you doing with the food?

01:23:39I'd like to dill in there, please.

01:23:40Jeremy, there you go.

01:23:41Just...

01:23:42Just not a...

01:23:42Jill, where are you up to?

01:23:43We've nearly finished.

01:23:45What?

01:23:45Oh, wow.

01:23:45Wow.

01:23:46Yes, while you were talking...

01:23:48So Jeremy's made a little slaw.

01:23:50Don't forget, all the recipes are on the website.

01:23:52In here, I've got some cooked beetroot,

01:23:54some onions, some garlic.

01:23:54You just sweat that all down nicely.

01:23:56There's some spices going in there.

01:23:58There's dried chilies and cumin,

01:23:59all sorts of things.

01:24:00I can't remember now.

01:24:02Anyway, and then you blitz that,

01:24:03and this is what you get,

01:24:05this nice spicy beetroot ketchup paste.

01:24:08So then when the pork comes out after its time,

01:24:13you slather it over and then push it back

01:24:16for another 30 minutes or so.

01:24:21And that's pretty much it.

01:24:22And then it takes on that nice kind of stickiness.

01:24:25Right.

01:24:26Did you get food like this in the castle?

01:24:28I was hoping you wouldn't bring it up.

01:24:30But again, my wife lazy turned around to me

01:24:34when we were watching it back,

01:24:36because we watched it with the kids and things.

01:24:38She went,

01:24:39why are you, in every scene you're in, eating?

01:24:43And I went, well, it was good food.

01:24:45I was thinking,

01:24:46what about these three portions of lasagna you're having?

01:24:49And I was like...

01:24:50I mean, if it's there.

01:24:50I was hungry.

01:24:52It's either play the game

01:24:53and do nothing,

01:24:55or play the game and eat everything.

01:24:58So I chose that one

01:24:59and ended up putting on about eight or nine kilos.

01:25:02Wow.

01:25:04But the nuts must make you hungry, right?

01:25:07I wasn't nervous.

01:25:09It does.

01:25:10It was like, you know,

01:25:11calm me down.

01:25:12Let's get some more chocolate in me.

01:25:14And a little glass of wine.

01:25:14I've got to tell you about this.

01:25:15This is a lovely pairing with pulled pork.

01:25:17It really works with barbecue flavours, actually.

01:25:19The grape is Carmenere from Chile,

01:25:21which is their signature grape.

01:25:22If you like Malbec,

01:25:23you'll get along well with it.

01:25:23It's kind of beefy and rich.

01:25:25This is Bodega Volcanes Carmenere

01:25:26from nine quid and majestic.

01:25:28Volcanes, this is on volcanic soil.

01:25:30So the reason they want the grapes there,

01:25:32more intensity, more flavour,

01:25:33something a bit aromatic,

01:25:34a little bit of spice.

01:25:35Again, fleshed out and a little bit of oak,

01:25:37but from two valleys,

01:25:38Maule and Cachapoal,

01:25:39both of which are volcanic.

01:25:40There's like 90 active volcanoes in Chile.

01:25:43So it's one of their assets when it comes to wine.

01:25:45But again, she's good in it.

01:25:46Nine quid, good value for money.

01:25:48And you can see it'll pick up

01:25:49on all the rich flavours

01:25:49of the, you know,

01:25:50the beetroot and all of the kind of...

01:25:51What are you doing?

01:25:52A bit of ketchup as well, Matt?

01:25:53Hmm?

01:25:54What was your sauce you've got with it?

01:25:55It's the beetroot ketchup.

01:25:57Yeah, beetroot ketchup.

01:25:58It's a little bit kind of spicy.

01:25:59It's quite that earthiness

01:26:01of the beetroot.

01:26:03Sorry, I'm just in a bit of a pickle here.

01:26:05All right there, dear.

01:26:06And then there's some hot sauce,

01:26:08some honey,

01:26:09some more garlic,

01:26:11a little bit of vinegar,

01:26:12so it's a little bit sharp.

01:26:13Okay.

01:26:13It's quite...

01:26:14It's busy.

01:26:15Yeah, busy,

01:26:15so you need a nice bowl of wine.

01:26:16That's me.

01:26:17Yeah, totally.

01:26:17Yesterday morning.

01:26:19Where?

01:26:19You want something with

01:26:20five tannins to kind of cut through

01:26:21the richness of the...

01:26:22A bit of both.

01:26:22Yeah, this has got a bit of structure,

01:26:24but it's also got a bit of acidity to it,

01:26:25and it's that rich, fruity character.

01:26:27Carmen, that Chilean wine's basically

01:26:28ripen really well.

01:26:29They're blessed with their climate.

01:26:30It's nice and warm.

01:26:31I've got an announcement.

01:26:32What's that?

01:26:34We're excited

01:26:34that we've been shortlisted

01:26:36by the public

01:26:37for the best food show

01:26:38in the world.

01:26:39Wow!

01:26:41Yeah!

01:26:41Yeah, it's been a good chance.

01:26:42TV Choice Awards.

01:26:45Voting is open,

01:26:46and we'd love you to vote,

01:26:47but only if you're gonna vote for us.

01:26:50No one else.

01:26:51It goes without saying.

01:26:51Not quite how it works.

01:26:53Now, if you've enjoyed this show.

01:26:55If you like Joe,

01:26:57vote for us now.

01:26:58No.

01:26:59You're losing.

01:27:01A serial loser

01:27:03brings the show down.

01:27:06Right, where are we at?

01:27:08Almost.

01:27:08Jeremy?

01:27:09I'm coming.

01:27:10Great.

01:27:11Good.

01:27:12I'm...

01:27:13I'll be here drinking.

01:27:15Joe, were you able

01:27:16to kind of work out

01:27:17and kind of offset

01:27:18all the lasagna on the show?

01:27:20Er...

01:27:20You can tell

01:27:23by the...

01:27:24I did miss...

01:27:25Yeah, I was going to say

01:27:26it was a far big part of my life.

01:27:27I went from exercising quite a lot

01:27:29to then just sitting in a castle

01:27:31and eating loads,

01:27:33and I did miss it,

01:27:34and as you can tell

01:27:35by the last episode...

01:27:36It's looged.

01:27:37After the train explodes behind us,

01:27:40and I went,

01:27:41oh, no,

01:27:42I remember this scene

01:27:43and I remember feeling like it as well,

01:27:44and then watching it back in slow-mo,

01:27:47you could tell I'd put on nine kilos

01:27:49because I was just jiggling up this hill

01:27:51like...

01:27:52No one's ever going to believe

01:27:54that at some point

01:27:55I was reasonably athletic.

01:27:57You have been athletic.

01:27:58We know it.

01:27:59We celebrate.

01:27:59Yes, look at that.

01:28:03Eat it with your hands.

01:28:05I haven't got any cutlery.

01:28:07I was actually going to eat it with my hands.

01:28:09Are you all right with that?

01:28:10Is everyone okay with that?

01:28:10Yeah, just do it.

01:28:12Dig in, dig in.

01:28:14It's what you people want.

01:28:15Well, you know that scene...

01:28:15Come on, Jeremy.

01:28:17So glad you got it.

01:28:17Thank you very much.

01:28:17Bravo.

01:28:18Yeah.

01:28:18I'm telling my kids that's...

01:28:19Er, that's delicious.

01:28:20Good wine, innit?

01:28:21Nine cream.

01:28:22That's the big man with his ribs.

01:28:23He's enjoying his ribs, I think.

01:28:24This is fantastic.

01:28:25Fun morning, right?

01:28:25This is unbelievable.

01:28:26I saw you buying into it as the show went on.

01:28:28I'm coming every week.

01:28:29Er, that's all for us today on Saturday Kitchen Live.

01:28:31Thanks to Jeremy, Sam, Christelle, Ollie, and of course, Joe.

01:28:35All the recipes from the studio on the website, bbc.co.dk forward slash Saturday Kitchen.

01:28:40I've got more Best Bites to do tomorrow morning at 10 on BBC Two, featuring some of your all-time

01:28:44favourite recipes, and I'll be back here live next Saturday at the normal time of 10am with

01:28:49Jess Shadbolt for vexing and troublemaker himself, Ollie Merz.

01:28:53Enjoy the rest of your weekends.

01:28:55Bye for now.

01:28:55Bye-bye.

01:28:56Bye-bye.

01:28:57Bye-bye.

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