Saturday Kitchen Season 2025 Episode 47

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Transcript

00:00:00Cut off your glasses with the best tipples guaranteed to raise the temperature wherever you are.

00:00:04Saturday Kitchen Live.

00:00:27Hi, welcome to the show.

00:00:28Imad Alarnab and Ravinda Bogle are treating us to a pair of vibrant dishes packed full of flavour

00:00:34and Helen McGinn's matching them with her pick of the best bargain wines from around the world.

00:00:39Now our special guest today is the star with the ABC of hosting roles.

00:00:43He appraises apprentices on your fire, he berates bakers on Extra Slice

00:00:46and critiques celebs on Cooking with the Stars.

00:00:50He's now moved on to pee for podcasts with potters around his garden with pals.

00:00:54Please welcome the brilliant Tom Allen.

00:00:56Oh, that's what a lovely...

00:00:58Lovely introduction, I thought it would never end.

00:01:02Lovely to be here as ever.

00:01:03Good, lovely to have you here.

00:01:05Podcasts, gardening.

00:01:06Oh, well, I just thought, you know, what the world needs is another podcast.

00:01:11Podcasts, to add to that 500 million there are.

00:01:14Exactly.

00:01:15Podcasts, or as we used to call them, Radio 4.

00:01:17But, yes, I've gone into the garden to do it, though, because I find that very relaxing

00:01:24and I think in a world of, you know, there's too much stress in the world, actually it's

00:01:27nice to just...

00:01:28Well, it is the complete sort of antithesis of that, isn't it?

00:01:31Well, thank you for saying that.

00:01:32Lots of birdsong.

00:01:33We keep the birdsong in, we keep the church bells in, even aeroplanes going over we leave

00:01:38in, because if you record something normally...

00:01:40Well, that's Chislehurst for you.

00:01:40That's...

00:01:41Please, Matt.

00:01:42I'll tell people where I live, it is Chislehurst.

00:01:44Oh, sorry.

00:01:44It's a very desirable area.

00:01:46Yeah, about the full address.

00:01:49Yes, yes.

00:01:50Well, it's not a very big place, so you're interested in seeing me there.

00:01:55So, thanks.

00:01:56Thanks for that.

00:01:58And, yeah, so, yeah.

00:02:02Let's talk more about that, please.

00:02:04Right, let's see what's on the menu today.

00:02:07Ravinda, tell everyone where you live.

00:02:11What have you got for us, Ravinda?

00:02:12I am making a dish that says Bhutu the Flue is my rice porridge congee.

00:02:18Look at that hand going in there.

00:02:19With speared scallops and a turmeric broth.

00:02:22Beautiful.

00:02:23Look at that.

00:02:24Very, very nice.

00:02:25Imad, always lovely to have you here.

00:02:26Thank you, sir.

00:02:27You've got a delicious Middle Eastern recipe with a lot of complex flavours, right?

00:02:31Yes, we have a very nice vegan dish called dahbiyah, which is golden in Arabic, and it's

00:02:38inspired from the, um, uh, from Hamara.

00:02:42Excellent.

00:02:43Yeah.

00:02:43Excellent.

00:02:44It looks simple, a lot of different flavours in there.

00:02:46Yeah, but it's, it's...

00:02:47Imad always brings a very calming influence, I think, to the show.

00:02:51Yeah.

00:02:52Simple yet complex.

00:02:54What are you saying?

00:02:56What have you got for us?

00:02:57I have wine.

00:02:59Yeah?

00:02:59Great.

00:02:59So, I have got...

00:03:00Exactly.

00:03:01That's the main thing.

00:03:01Basically, I have one job.

00:03:03It's really excellent.

00:03:04So, um, I've got a beautiful sunny white with your dish, a really lovely crunchy red with

00:03:10yours, Imad, and everything today actually is under a tenner.

00:03:14Oh, I know.

00:03:14What?

00:03:15Why do I get the cheap stuff?

00:03:16Sorry.

00:03:17Yeah, next week, get out the nice ones next time.

00:03:21And we all know where you live, don't we?

00:03:23Oh, just don't you start that.

00:03:25Oh.

00:03:25Yes.

00:03:26Honestly.

00:03:27Where do you live?

00:03:27Leithia, Hampshire.

00:03:28Do you?

00:03:29Oh, I like Hampshire.

00:03:30Oh, that is lovely.

00:03:31It is very lovely.

00:03:31Oh, it really suits you as well.

00:03:35That's a nice county.

00:03:38No cheap booze there, I bet.

00:03:40Keep all the good stuff there, don't you?

00:03:44At the end of the show, you know how this works.

00:03:46Yes.

00:03:46Food heaven, food hell.

00:03:47Yes.

00:03:48What are you loving at the moment?

00:03:49Well, I, um, I love the idea of one pot cooking, because I think that saves on the washing

00:03:54up.

00:03:55Not that I actually do the washing up that much, but, um, the butler does it.

00:03:58But, um, I, um...

00:04:00You should move to Hampshire.

00:04:01Yeah, I know, I bet you can't move for footman in Hampshire.

00:04:04But, um, I say the butler, I mean my partner.

00:04:07But, um, the, um, so I like the idea of doing one pot cooking, and I like the idea of chicken

00:04:11as ever.

00:04:12Okay.

00:04:12So, um, I think that would be my heaven.

00:04:14My hell, I get a bit bored of salmon.

00:04:16I'm not sure about salmon.

00:04:17Right.

00:04:18I don't even, I don't even know what, what it is, you know, sometimes.

00:04:21Uh, I like the fact that it's rainbow, but, um...

00:04:23Okay.

00:04:23But, oh, no, that's trout, isn't it?

00:04:25That's a trout.

00:04:25What's up?

00:04:26I'm not very good at fishing.

00:04:28But, um, but, you know, I don't know what, what's the...

00:04:30I find it a bit...

00:04:31What even is it?

00:04:32What even is it?

00:04:32What even is it, Matt?

00:04:34You know?

00:04:34Okay, as ever, what Tom gets to eat at the end of the show is down to you guys at home.

00:04:39But will you say we serve a play to have a fricassee?

00:04:42Oh, I would.

00:04:43So, I'm going to make cosy, comforting, one-pot fricassee filled with a whole joint of chicken,

00:04:51some mushrooms, a medley of veg, all enriched with creme fraiche and an egg yolk for extra richness.

00:04:56I'm going to serve the fricassee with a creamy mash and some green beans tossed with some crispy bacon.

00:05:01Or do you think salmon is far from boring?

00:05:04If so, I'm going to make an impressive salmon wellington by layering up a side of salmon

00:05:08with some sauteed mushrooms, creamy spinach and ricotta mix and serve the wellington

00:05:12with some roasted Jerusalem artichokes and a bitter leaf winter salad.

00:05:17Log on to the website now and view the terms from previously noticed and have your say.

00:05:20All that's still to come, plus Tom's love of gardening inspired us to invite Martha Swales in

00:05:25to give us ideas on some edible winter planting that literally anyone can have a go at home,

00:05:31even if you don't have a garden.

00:05:32Right, let's get on with cooking.

00:05:34Let's cook.

00:05:35Scollops.

00:05:35Nice.

00:05:36Ravinda, how exciting.

00:05:37Very, very delicious, very luxe, but you could equally do this dish with mackerel or salmon or leftover chicken.

00:05:44Actually, it's more traditional with chicken, so you're making the porridge for me.

00:05:48OK.

00:05:48So, wash that rice for me.

00:05:50You don't want to take too much of the starch out.

00:05:52This is jasmine rice.

00:05:54Righto.

00:05:54I'm going to get on with making the paste, which is a cinch to make.

00:06:00You're literally just chopping everything up, not even peeling anything.

00:06:04I've got lemongrass here, and I'm not going to waste these ends.

00:06:07They're going to go into your porridge.

00:06:08Lovely, aromatic.

00:06:10OK.

00:06:11And then some ginger, some turmeric.

00:06:14You can use ground turmeric here, but fresh is always best if you can get hold of it.

00:06:19OK, you're not bothering to peel it either, I see.

00:06:20No, because we're going to strain the broth.

00:06:23And actually, if you have a Sunday roast and you've got a carcass left over, this is a great way to do a bone broth.

00:06:29You get real great flavour.

00:06:33And it's actually something I always make in large quantities.

00:06:37Stick in the freezer.

00:06:38OK.

00:06:38And then every time I make stock or a bone broth, this all goes in.

00:06:43And it's all those, like, anti-inflammatories that kind of really stave off winter colds.

00:06:50I love lime leaves.

00:06:51So in this rice, we've got some ginger, star anise, a bay leaf, the, what are they called, lime, lemongrass.

00:06:56Lemongrass, yeah.

00:06:57Just the ends of the lemongrass.

00:06:59You're not wasting anything.

00:07:00And a bit of avocado oil.

00:07:02Avocado oil, yeah.

00:07:03Yeah, it's, again, it's quite neutral, but I think it's healthier and much better than vegetable oil.

00:07:09OK.

00:07:10Nice.

00:07:11And it's got a flavour?

00:07:12It's got a strong flavour?

00:07:13Not a strong flavour.

00:07:14It's fairly neutral.

00:07:15But it's just got that lovely kind of fruitiness to it, which I really like.

00:07:19OK.

00:07:20Right.

00:07:21So we've got macadamia nuts and coriander going in there.

00:07:23Yeah, they're just going to get roasted off in that pan there.

00:07:27Mm-hm.

00:07:28Dry, dry roasted?

00:07:29Dry roasted, just to get that sort of flavour out.

00:07:33Uh, side, that's your favourite nut.

00:07:34I love macadamia.

00:07:36I do, and you could use cashew.

00:07:37What we're looking for is anything.

00:07:40They're much nicer.

00:07:41That's fine, they are much nicer.

00:07:43But you just want something that's going to give a really creamy texture.

00:07:46They've used candlenuts in Indonesia, but they're harder to get hold of here, so macadamias do the job.

00:07:53Just to see that nice kind of creamy texture, right?

00:07:56I'm going to pop some water in here, just to help it along.

00:08:01Right-o.

00:08:02And then...

00:08:04So let's talk about where you came across this.

00:08:07So, it was...

00:08:09I was in Bali, one of our first holidays after we'd opened the restaurant.

00:08:13Mm-hm.

00:08:13And as it always is, sod's law, my husband always gets sick.

00:08:18Like, the first day, you know, it's like when your body switches off.

00:08:21Well, that's because you shut down after things are busy.

00:08:23Yeah, exactly.

00:08:23It's the same at Christmas.

00:08:24So, the...

00:08:25Yeah, same thing.

00:08:26And then, so, the chef at the hotel we were staying at made this for him.

00:08:31Mm-hm.

00:08:31And it was so delicious.

00:08:33You thought you'd steal the recipe.

00:08:35Yeah, I wanted to...

00:08:36Put it on a swanky London restaurant.

00:08:38So, like, cynical.

00:08:40Cynical.

00:08:40Um, you just whisk that up.

00:08:50You're making it really easy.

00:08:52Yeah, it is.

00:08:52It's so simple.

00:08:54I mean, I think when people think about making, you know, pastes for curries and things, everyone

00:09:00always thinks it's really hard.

00:09:01But you're just whizzing things up in a blender.

00:09:04I've got a little bit of neutral oil going in here.

00:09:07Mm-hm.

00:09:07And then I'm going to start frying off that paste.

00:09:10And you want to really cook it out.

00:09:12Because you remember you've got a lot of raw things like garlic and shallots in here.

00:09:17Mm-hm.

00:09:17So you want to cook that out.

00:09:18And you know it's cooked out, number one, when you smell it.

00:09:21And number two, when, um, you, um, it changes colour.

00:09:26It gets much darker.

00:09:28OK.

00:09:29And then you just top it with some chicken stock.

00:09:31You could make this vegetarian, use vegetable stock.

00:09:34But I like the kind of deep, savoury flavour of chicken stock here.

00:09:38Right, nice.

00:09:39Let me trim these up.

00:09:40Right, let's talk about these scallops.

00:09:42We've been very generous with the scallops here.

00:09:44They're really good.

00:09:45The ones that we're getting, we're getting hand-dived ones from Orkney at the restaurant at the moment.

00:09:49How nice.

00:09:50Honestly, they're as large as steaks.

00:09:52They're huge.

00:09:52I've never seen such big ones.

00:09:54Well, we do, we do have the best, uh, scallops, I think, in the world.

00:09:58Especially from, uh, from that, uh, that region.

00:10:01So you're going to season those up, fry them up for me in some avocado oil.

00:10:04And then you're going to finish them just with a little bit of sesame oil.

00:10:07Mm-hm.

00:10:07Just for that extra nuttiness.

00:10:09OK.

00:10:10Right, let me take some of that.

00:10:12So what's, uh, going on in your world?

00:10:14You, uh, Giacconi?

00:10:16Is Giacconi going well?

00:10:17Giacconi is ready for Christmas.

00:10:18The Christmas decorations are going up this weekend, I think.

00:10:22Mm-hm.

00:10:22Um, we've just got all the beautiful new, uh, Christmas menu items on.

00:10:27Okay.

00:10:27Uh, Scraggen pie is back.

00:10:29What's that?

00:10:30It's like a shepherd's pie, but it's made with the neck of the lamb, which we cook overnight with lots of spices.

00:10:35Scraggen pie?

00:10:36Yeah.

00:10:36Oh, I see.

00:10:37I thought that was some clever word I didn't know.

00:10:39Scraggen.

00:10:40Scraggen, yeah.

00:10:41Right.

00:10:42And, uh, what else we've got?

00:10:44We've got a mopo tofu chestnut and mushroom bao bun.

00:10:48OK.

00:10:49On as well.

00:10:49Nice.

00:10:50OK, so I'm just going to drop in chicken stock now.

00:10:52And then you'd leave this to bubble for a good half an hour.

00:10:57Mm-hm.

00:10:58And then it's going to get strained.

00:11:00So I'm going to actually strain this one off.

00:11:02So you could, uh, just have the broth on its own, right?

00:11:05100%.

00:11:06I swear by it, for, like, winter colds and flus, it's the best thing.

00:11:11Have it first thing in the morning.

00:11:13Mm-hm.

00:11:15And it literally does keep any sniffles at bay.

00:11:19Did it cure your husband?

00:11:22It did.

00:11:22Good.

00:11:23But it's just, like, one of...

00:11:24You don't want anyone ill on your holiday, do you?

00:11:26No, definitely not.

00:11:28Ruin my holiday for me.

00:11:31Um, so, yeah.

00:11:33Um, so what else is happening?

00:11:36You, uh, you've got a new restaurant opening, is that right?

00:11:38We do.

00:11:39Next year is going to be a really, really busy year for us.

00:11:42Yeah.

00:11:42Big year.

00:11:43So we've finally got a date.

00:11:44We're opening at the Victoria and Albert Museum East,

00:11:47the new one in Stratford.

00:11:49Mm-hm.

00:11:49We're taking over their, uh, ground floor eating spaces.

00:11:53And that is opening on April the 18th.

00:11:55So I'm currently recipe developing, menu testing.

00:12:00Mm-hm.

00:12:00Exciting.

00:12:01Busy, exciting.

00:12:03Kind of nerve-wracking.

00:12:04Very nerve-wracking.

00:12:05I think to partner with such an incredible public institution...

00:12:10Yeah.

00:12:10..feels like a real opportunity and a moment and a privilege as well,

00:12:15because it's really about serving the community in Stratford,

00:12:18listening to the community,

00:12:20making sure that they feel welcome and part of the museum.

00:12:23And what does...

00:12:24How does it differ, the one East?

00:12:26Do they show...

00:12:27Do they have sort of different...

00:12:29Is it like Tate and Tate Modern?

00:12:30So that sort of...

00:12:31Uh, I'm not sure.

00:12:32I mean, it's...

00:12:33I think it's just about a completely different community.

00:12:37I think they want to get younger people visiting, um, the museum more.

00:12:41So exhibitions that'll really excite younger people.

00:12:45Mm-hm.

00:12:45We want to create really high-value jobs for young people in the area as well.

00:12:49So, yeah.

00:12:49OK.

00:12:49I'm really excited about it.

00:12:52It's a great opportunity.

00:12:53So, it is.

00:12:53It's incredible.

00:12:55Right.

00:12:55So, I have got my rice cooked in here.

00:12:59So, you can see, it's cooked down to, like, a slurry.

00:13:02It's kind of...

00:13:03You want to cook that rice down until it's completely broken down.

00:13:07So, if you're bad at cooking rice...

00:13:09Perfect.

00:13:09Which I am.

00:13:10...it's a good thing to do.

00:13:10So, you can overcook it and that's perfect.

00:13:12I know.

00:13:13I'll teach you to make rice.

00:13:14OK.

00:13:15Um, and then, yeah, and also great for people who don't have teeth.

00:13:20Because this is...

00:13:20What?

00:13:22This is really easy to eat.

00:13:24Oh, it's my favourite thing.

00:13:25Does anyone know anyone with no teeth in?

00:13:28Modern dentistry is going to surpass that, I think.

00:13:32Did you say this is a congee?

00:13:34It's a congee, yeah.

00:13:35So, what makes a congee?

00:13:36Is that like a sort of porridge?

00:13:38It's a rice porridge.

00:13:39So, you basically cook the rice down in stock

00:13:42until it completely breaks down and becomes like a slurry.

00:13:47Oh.

00:13:48Right.

00:13:49So, scallops finished with a tiny...

00:13:51Not selling.

00:13:52...slurry.

00:13:53Scraggan.

00:13:55No.

00:13:55That's going to keep on watching.

00:13:57No, I don't know.

00:13:58All those lovely culinary terms.

00:14:00And I love the idea of a museum with a good food offering, I have to say.

00:14:04Exactly.

00:14:04We've all been to those places where you have to queue up with a tray

00:14:07and just have a...

00:14:09I like to call those places a quicheteria.

00:14:11Yeah.

00:14:11You can only get something quite mundane,

00:14:14like a slice of quiche Lorraine in a quicheteria.

00:14:17It's always a carrot cake.

00:14:18Or a carrot cake.

00:14:19Actually, I don't really like that much.

00:14:21I quite like it, but I don't like it as much as they seem to think I do.

00:14:26Right.

00:14:27Here you are, Ravinda.

00:14:29Take those off.

00:14:30There's your scallops.

00:14:31They look beautiful.

00:14:33You're very welcome.

00:14:34If you want to make Ravinda's ridiculously good rice at home,

00:14:37you can find the recipe at bbc.co.dk forward slash kitchen or scan the QR code below

00:14:41and it'll take you straight to her dish.

00:14:43They're so beautiful.

00:14:44They're so nice and bouncy, exactly how I like them.

00:14:48Marvellous.

00:14:49Excellent.

00:14:49Right, so we've got that.

00:14:50And then we're going to finish off with all our gubbins here.

00:14:54So I've got some crispy shallots.

00:14:55I think gubbins is a great word, isn't it?

00:14:57It's a great word.

00:14:58I feel like it's a food stylist word.

00:15:01Gubbins.

00:15:01Yeah.

00:15:04So, yeah, crispy shallots going on there

00:15:06and then we've got some lovely fresh matchsticks of ginger again,

00:15:11flu-busting, anti-inflammatory, so good for you.

00:15:15And then some spring onions.

00:15:17And you mentioned in rehearsal the combination of turmeric and black pepper.

00:15:22Exactly.

00:15:23So that is the compound that makes turmeric like superfoodies.

00:15:28So I'm going to...

00:15:28And does that do something chemically and sort of supercharging?

00:15:32I think so.

00:15:32I'm not a scientist, as you know, but, yeah,

00:15:35I think it makes a compound that's very, very good for your health.

00:15:39With turmeric, though, I find if it goes on the work surface, it marks it.

00:15:43What do you guys do about that?

00:15:45I mean, I know this isn't a cleaning show, but I always think...

00:15:49You know, if it goes...

00:15:50If you get, like, your white T-shirt, Matt,

00:15:51if you've got turmeric on that, that would be a nightmare to get out.

00:15:54Just throw it away.

00:15:55Great.

00:15:56I'm being told lemon juice.

00:15:58Lemon juice, really?

00:15:59Does that work?

00:15:59White vinegar.

00:16:00White vinegar works.

00:16:02Oh, you see, that is handy,

00:16:04and I bet people at home will be glad to know.

00:16:06Well, you can go on your work surface as well.

00:16:09It's a nightmare.

00:16:09Finished.

00:16:10I have finished, and then you've just got these little thingies of broth.

00:16:14Beautiful.

00:16:14So, this is my rice congee with seared scallops and turmeric broth.

00:16:21Fantastic.

00:16:22Well done.

00:16:28Right.

00:16:28Could you bring the other one across, please?

00:16:31Right, there you are, Tom.

00:16:32Oh, is that...

00:16:33Oh, right.

00:16:33Pour your own broth over.

00:16:34Oh, I say.

00:16:35Oh, here we are.

00:16:36And I'll pour this one and pass it over.

00:16:38You should do the pouring, I think, in that.

00:16:40You're the chef.

00:16:40And is this as close to the original?

00:16:43I think it's my version of it.

00:16:45Yes.

00:16:46You dive in.

00:16:47And it still has all the...

00:16:49That's that beautiful fragrance.

00:16:50Yeah, here we go.

00:16:51Isn't it?

00:16:51Oh, it's amazing.

00:16:52It's, like, well-nippinable.

00:16:53This is for you.

00:16:54Oh, so I'm getting two...

00:16:56You're getting one.

00:16:56No, you're just getting one.

00:16:57You're getting one.

00:16:58That's for you.

00:16:59That's for you.

00:17:00Sorry, sorry.

00:17:01Oh, OK.

00:17:02Yeah, yeah.

00:17:03Sorry, right.

00:17:03Gosh, and you guys aren't having anything.

00:17:05No, we're not having anything.

00:17:06OK, fine.

00:17:07It's okay for that.

00:17:07So it makes me a little bit suspicious.

00:17:11What have we got here?

00:17:12So wine-wise, we have gone for a wine...

00:17:15This is...

00:17:15The grape is called Grillo,

00:17:16and this is new on the shelves in Tesco.

00:17:19So this is the Tesco Finest Grillo,

00:17:20which has just got the most beautiful label.

00:17:22Literally, as soon as I saw it,

00:17:24I thought, this has got to go with a dish with real warmth.

00:17:27Very white lotus.

00:17:28It is very white lotus, exactly.

00:17:30And it's £8.25 from Tesco.

00:17:32It's new on the shelves.

00:17:33So when I tasted it for the first time

00:17:35just about a month ago,

00:17:37I loved it so much,

00:17:37I almost put the rest of the bottle in my handbag,

00:17:40but I didn't.

00:17:41It is just got that...

00:17:42Because that's a bad look, I think, to you.

00:17:44It is quite a bad look, isn't it?

00:17:45Exactly.

00:17:46Theft is not a great look.

00:17:47You call me old-fashioned,

00:17:48but I think you getting stopped on the way out

00:17:51with a few bottles of wine that you've stolen,

00:17:53I think could really, I don't know, tarnish...

00:17:55It could a little bit, yes.

00:17:56And I did mention you live in Hampshire.

00:17:58That's my defence.

00:17:59I don't think people would look...

00:18:00That's my defence.

00:18:00It's got freshness, which you do need,

00:18:06but also it's just got that lovely warmth

00:18:08because with the turmeric in there as well,

00:18:10it just adds another flavour.

00:18:11If it was just a scallop on its own,

00:18:13keep it light and fresh,

00:18:14but with this,

00:18:15I think it can take a wine with a bit...

00:18:16Very nice.

00:18:17It's just gorgeous.

00:18:18Yes, there's a lot going on.

00:18:19Yeah, it's just really warm and gorgeous.

00:18:21Tom, how is that?

00:18:22The food?

00:18:23Yes.

00:18:23Delicious, absolutely lovely.

00:18:26So, and so fresh and so,

00:18:28like you say, that fragrance to it,

00:18:29that spiciness and that...

00:18:30Oh, you do feel healthier.

00:18:32I mean, I didn't feel very well beforehand.

00:18:33It does taste like it's good for you, doesn't it?

00:18:35It does.

00:18:35It tastes very healthy.

00:18:36Very, very lovely.

00:18:37Yes.

00:18:38You happy with that, Imad?

00:18:39Stunning.

00:18:39Thank you so much.

00:18:40You're very welcome.

00:18:41Remind us what you're doing in a bit.

00:18:43We're going to do dahabiyah.

00:18:45It's inspired from Mohammara.

00:18:48It's a vegan dish, lovely,

00:18:50and, yeah, you're going to love it.

00:18:52I can't wait.

00:18:53Don't forget, you're in charge of what I cook

00:18:55at the end of the show,

00:18:55but do you prefer Tom's idea of food heaven,

00:18:57one-pot chicken and tarragon fricassee

00:18:59with some mash?

00:19:00I love tarragon.

00:19:01Or his idea of food.

00:19:03I eat that all day.

00:19:04Salmon transformed into a delicious salmon wellington

00:19:07with roasted artichokes.

00:19:08Log on to the website now.

00:19:09Have your say.

00:19:10People are going to be doing it, aren't they,

00:19:11in their droves.

00:19:12Yes.

00:19:13Log on to the website.

00:19:14Right, let's head to Thailand now with Rick,

00:19:17and he's getting to the heart of the country's cuisine,

00:19:20cooking the Thai national dish.

00:19:29Unlike Vietnam, I've been to Thailand many times

00:19:32and know the food well.

00:19:33In fact, Thai food is on the menu of loads of pubs in Britain today.

00:19:38But things often get lost in translation,

00:19:41and so in this odyssey through Southeast Asia,

00:19:44I wanted to find authentic dishes

00:19:46that are cooked and served the same way,

00:19:49day in and day out.

00:19:50And the best food over here, in my opinion,

00:19:53is street food.

00:19:54And this place has the reputation for cooking great Pad Thai,

00:19:58which means noodles cooked the Thai way.

00:20:01I came here with Christopher Chung,

00:20:03who has an infectious love of food that fired my imagination.

00:20:08So this area's called Ghost Gate?

00:20:10Yes.

00:20:11Why?

00:20:11Just around the corner here,

00:20:14that's where all the old temples

00:20:16and it's near the palace ground.

00:20:18Yeah.

00:20:19In the olden days,

00:20:20you have all these criminals.

00:20:21They get executed around here.

00:20:23Criminals, right?

00:20:25Around here.

00:20:27And the bodies come out from these gates.

00:20:29So all you have is dead bodies going in and out of the gate.

00:20:32And, of course,

00:20:34then the local believes that

00:20:35since there are so many people dying here,

00:20:38that there will be ghosts around here.

00:20:40And, therefore, the name, the Ghost Gate.

00:20:44Presumably, with all these bodies going in,

00:20:46you've got the families of those poor dead people

00:20:48would be coming to see them go.

00:20:51Yes.

00:20:51And they would have to have something to eat.

00:20:54Exactly.

00:20:54And then the food.

00:20:55And then, of course,

00:20:56they've got to bring something famous in.

00:20:59What is famous is the Pad Thai.

00:21:00So is this a particularly special Pad Thai?

00:21:04Well, it is the oldest...

00:21:06It is the oldest Pad Thai store in Bangkok.

00:21:09And all what it's famous for is Pad Thai.

00:21:12There'll be a massive long queue.

00:21:14All they do is come here for the Pad Thai.

00:21:16Really?

00:21:16So, in other words,

00:21:18this is probably the most famous Pad Thai noodle restaurant,

00:21:23shop in Bangkok.

00:21:24It is, it is.

00:21:25And Pad Thai you can get all over the world, guys.

00:21:28This is as authentic as it gets.

00:21:30This is...

00:21:31The real...

00:21:31This is where it's at.

00:21:32Yeah, this is where it's at and how you should have it.

00:21:38I can only get a rough impression of what these people are doing.

00:21:42They go at it with a real will.

00:21:44But as far as I can make out,

00:21:46Pad Thai consists of prawns, noodles, stock made with prawn shells, tamarind and palm sugar and loads of fish sauce.

00:21:55And they do a deluxe version using white crab meat and some encased in an omelette and others just have an egg thrown in.

00:22:02I suspect everywhere I go in Thailand, the Chinese influence will be writ large and Bangkok's Chinatown for the hungry traveller is a real must.

00:22:15If I was dreaming about a street market with some of the most attractive and appetising food I could think of, it wouldn't even come near to this.

00:22:29I mean, you've got prawns, cupples, crabs, you've got charcoal, you've got masses of activity.

00:22:35I've never seen cupples cooked like that over charcoal, just waiting till they pop open.

00:22:40And these guys, well, they look at a central casting as far as cooking outside is concerned.

00:22:47I mean, well, it's street food nirvana.

00:22:52I can't write fast enough.

00:22:55I should have bought more notebooks with me.

00:22:57Just walking a hundred yards, I'll have enough recipes for a book.

00:23:01But the food inspires conversation and interest, no matter who you find yourself sitting next to.

00:23:06So, tell me this, just for a bit of a joke.

00:23:11Right.

00:23:12Have you ever tried English food?

00:23:15Roast pork, yes.

00:23:16I don't eat beef, so...

00:23:18Oh, you don't...

00:23:19Roast chicken, yes.

00:23:21Roast chicken pork, and do you like it?

00:23:23Yes.

00:23:24What about potato salad?

00:23:27Potato salad?

00:23:28Oh, boy.

00:23:30Very good, yeah, potato salad.

00:23:33I wouldn't immediately pick that as a prime example.

00:23:36Yeah.

00:23:37I love it.

00:23:38I love it, too.

00:23:41It's funny how different races perceive other people's food.

00:23:45When I passed this truck, I saw this man operating like a surgeon on, I think, Southeast Asia's most famous fruit.

00:23:52Now, this is one of the, should I say, enigmas of Southeast Asian food, the durian.

00:24:00But if you look at a durian, if it fell on your head when you're walking past a tree, it would kill you.

00:24:06It's that big.

00:24:07It's got spikes on it.

00:24:08But the thing that everybody finds really, really weird about it, certainly Europeans, is it's utterly offensive odour.

00:24:17In fact, sometimes hotels have cheaper hotels, say, no durian.

00:24:23Like, you can't go into the hotel with it.

00:24:25I actually don't mind the smell, but it is.

00:24:29I suppose you could describe it as fetid.

00:24:31It's almost the sort of smell of Southeast Asia.

00:24:35You sort of, when you smell it, you think drains.

00:24:37You think rather dirty rivers.

00:24:40You think sort of like, oh, but the thing about it is the taste is exquisite.

00:24:50It's very, very sort of custardy.

00:24:53It sort of like has a wonderful sort of, to coin a phrase, wonderfully soft mouthfeel.

00:25:00And it's fragrant.

00:25:02And gone is that rather unpleasant sort of pooey odour.

00:25:05And you're left with a sweet, yes, fragrant, yes, soft and lovely taste.

00:25:14Sometimes I wish I could eat and eat.

00:25:17Not out of greed, but just interest in taste.

00:25:20I remember from previous visits that this is a great dish to end a meal.

00:25:25Sweet mango over sticky rice cooked in coconut milk.

00:25:29It's one of the things I cook at home.

00:25:31So easy, simple and delicious.

00:25:35Apart from all the food, that is a Vespa unlike any other.

00:25:40Putting my nerdy hat on, if I'm not mistaken, I think it's a PX125.

00:25:45And it's even got a little rear tail gunner.

00:25:54Thanks for that, Rick.

00:25:55That Vespa reminds me of those things I dislike in London.

00:25:59Oh, yes.

00:26:00You know those tuk-tuks?

00:26:01Yes, I find they play a lot of loud music.

00:26:03I don't care for that at all.

00:26:04It's like noise pollution.

00:26:05Yes, it is like noise pollution.

00:26:06Do you have those around your way?

00:26:07Not in Chislehurst.

00:26:08But we, um, I wouldn't allow it.

00:26:10But also, Rick Stein always got his bag with him.

00:26:13He likes it.

00:26:13What's he got in that bag?

00:26:14I think at this point in this career, somebody would say,

00:26:16I'll carry the bag for you, Rick.

00:26:17We're going to do a bit of filming.

00:26:18No, no, he's like, it's royalty, isn't he?

00:26:22Now, Tom.

00:26:23Now, Matt.

00:26:24Apparently, you love a sandwich.

00:26:26Look, they call me before I come here and they say,

00:26:29talk to us about food.

00:26:30I think I was hankering after a sandwich.

00:26:34And so, here we are making a sandwich.

00:26:36So, the sandwich I'm going to do is like one of those sandwiches you see on social media

00:26:40and they're big and chunky.

00:26:41Oh, people love those.

00:26:43Yes, and I can't imagine you're eating those.

00:26:45I mean, maybe a cucumber sandwich.

00:26:46Sure, you can imagine me getting stuck into a cucumber.

00:26:51But I do love a big, a proper sandwich.

00:26:54I do like, I like the idea of getting my laughing gear around a big,

00:26:59I just love bread.

00:27:00Crusty bread, I love all that.

00:27:01And I love a crispy onion as well.

00:27:03I know you put crispy onions on that lovely broth we just had.

00:27:06I like a crispy onion in a sandwich.

00:27:08There you go.

00:27:09I can do incidental if you like.

00:27:11Okay.

00:27:11Well, we're going to make you a sandwich.

00:27:13So, this is a little bit of a, kind of a schnitzel situation.

00:27:17Matt, I'm worried you just had the raw chicken on a wooden board.

00:27:19Is that not a concern for you?

00:27:20It's not a concern because it's going to go there.

00:27:22It's going to go there and then you burn it afterwards.

00:27:24And then it's going to get scrubbed.

00:27:26It'll be fine.

00:27:26And it gets scrubbed, okay, fine.

00:27:27Like me.

00:27:28So, I'm going to throw that in there and we're going to leave it as long as we can.

00:27:31You just had a fryer there.

00:27:33I thought that was a sink.

00:27:35Thank goodness I didn't wash my hands.

00:27:37Yes.

00:27:37This kitchen, I tell you, health and safety has gone out the window, hasn't it?

00:27:40So, right, to go in the sandwich, I've got some bacon.

00:27:43So, I'm going to fry that so we've got a nice crispy bacon.

00:27:44A bacon sandwich.

00:27:45I mean, is there any better food than that in the whole world?

00:27:46But it's all going to be layered.

00:27:48So, we're going to do a nice mayonnaise.

00:27:50Okay.

00:27:50Are you going to make that from scratch?

00:27:51Yes, I do.

00:27:52Oh, a homemade mayonnaise is something.

00:27:53Oh, and what are you putting in there?

00:27:54An anchovy?

00:27:55Anchovy.

00:27:56Do you know what, as well, recently we've got into, is fish in a tin.

00:28:00Yes, a lot of people love it.

00:28:01It's very cool.

00:28:02It is very on-road.

00:28:03I'm surprised you haven't done a feature on it, actually.

00:28:05Well, do you know what, it's funny you should say that, because I was thinking we should

00:28:07do one.

00:28:08Yeah, I nearly said that, actually.

00:28:09Because there's a very, very good fish in a tin.

00:28:11I nearly told you that beforehand, but I like it.

00:28:14And also, what I've done with a sardine in a tin, go, right?

00:28:17Oh, have you set fire to it?

00:28:18Set fire to it.

00:28:19I've seen that.

00:28:19I've never tried it.

00:28:20I put a bit of tissue paper on top to soak the oil up.

00:28:22I don't know if this is something you should do at home.

00:28:24I will not be responsible if I burn your house down.

00:28:26But we did it in the garden, and then we set fire to the paper, stepped back, and

00:28:32left it for six minutes, and then it burned through, and it heated the sardine.

00:28:35Does it warm it through?

00:28:35Warmed it through.

00:28:36I thought it was wonderful.

00:28:37Don't try it at home, if you're cautious.

00:28:39But I wondered what the...

00:28:41What's it for?

00:28:42That's just to soak up the oil.

00:28:43I think that makes it like an oil lamp, basically.

00:28:46But it was a smoky sort of taste, and I think there's something about tinned fish that's

00:28:49quite extraordinary.

00:28:51There's some very, very good tinned fish in this country.

00:28:53There's some very good tinned fish in this country.

00:28:54Yeah, they're producing it.

00:28:55They're producing it.

00:28:56They make it down in, um, the sea.

00:28:58They make it down.

00:29:01Yes, they did.

00:29:02Right.

00:29:02What do you think?

00:29:03We should, before we move on to...

00:29:05Ravinda, you had a very good schnitzel tip for coating.

00:29:07Oh.

00:29:08We had someone who was gluten-free, so what we did...

00:29:11Oh, they're the worst, aren't they?

00:29:12I'm surprised you didn't tell them to get out.

00:29:14Well, I'm not Gordon Ramsay, but, um, we basically got...

00:29:19You know the really spicy Thai corn crackers?

00:29:22Oh, yeah.

00:29:23So you blitz them.

00:29:24They're made from rice.

00:29:25Blitz them, and then use those as a breadcrumb, and then when you deep fry or fry them, they

00:29:31puff up and go really, really crisp.

00:29:33Oh, that's a great idea.

00:29:35And then it all puffs up?

00:29:36They all puffs up, yeah, because it's rice.

00:29:38I like that.

00:29:38Like me.

00:29:39All puffed up.

00:29:41Right, so I'm going to fry some bacon, make some mayonnaise, there's some kimchi, I'm

00:29:44going to mix that with some roasted peppers.

00:29:47People up and down the country will be doing a bacon sandwich right now.

00:29:50And then we're going to layer it up with some watercress, so we've got those nice kind

00:29:53of, uh, those different colour layers, which all the kids like on Instagram.

00:29:57Oh, they, they, I tell you, the young people, they love it on Instagram, don't they?

00:30:00They love layers, they love sandwiches.

00:30:03They also love podcasts, Tom.

00:30:04Oh, Matt, I didn't know you'd listen.

00:30:07I did.

00:30:08Go on.

00:30:08Uh, and it's, it's a lovely, gentle kind of chat in the back of your, in your back garden.

00:30:14In my back garden.

00:30:16Thank you for that.

00:30:17Um, yes, I, it's called pottering, and I did it about, it's sort of, because I like gardening,

00:30:22and I like being in the garden.

00:30:23I thought, well, I'll do a show where I invite my friends into my garden, and, um, and, and

00:30:28I find being amongst nature has such an effect on people that you get a more calming chat from

00:30:33them.

00:30:33You know, like we are here with this whirring food processor going on, and the deep fat

00:30:39fryer over there.

00:30:40So, um, yeah, so I find, well, nature, I think, and gardening is so important to people.

00:30:45I think it's, you know, in a world, let's be honest, that can be very noisy and can be

00:30:48very fractious and very, it feels like we're all arguing with each other and so polarised

00:30:53all staring at our screens, not talking to one another, and I thought, well, gardening,

00:30:57um, and, and calming people down like that might be a good thing to show, oh, thank God

00:31:00for that.

00:31:01Gardening, gardening might be a good way to show, um, that, oh, back again.

00:31:06It's like when people get a leaf blower out.

00:31:08Anyway.

00:31:08I like a leaf blower.

00:31:09Oh, don't start, I can't bear it.

00:31:10I'm with Alan Titchmarsh on this.

00:31:12Uh, it's unnecessary.

00:31:13Why do people...

00:31:14But you can blow the fruit one side of the garden to the other.

00:31:16To do what?

00:31:16The leaves break down and they make a wonderful mulch.

00:31:19It's like a fun game.

00:31:19It is a fun game, but I, um, so I thought that the, um, the idea would be that, uh, gardening,

00:31:26I think it sort of sits in the middle of kind of when we talk about mindfulness and we talk

00:31:29about the environment and learning about how we get our food and growing things.

00:31:32Yeah.

00:31:33And also community.

00:31:34I think gardening is very important to the community.

00:31:36Uh, and, um, and so I thought it'd be a nice thing to do and I've had lovely guests

00:31:39on and we film it, so we put it on YouTube or we, you can have it as an audio podcast if

00:31:43you want the aural experience.

00:31:46And, uh, and you very kindly invited me on and I've yet to find a date and I apologise.

00:31:50Well, that's one of the things I was going to bring up today, actually.

00:31:53I will come on.

00:31:54You can get a bacon sandwich or a quiche, uh, when you come to us, but...

00:31:57But it was very specific dates and I apologise and I will, I would love to come on.

00:32:00No, no, no, well, we can't, I'm sorry, we couldn't work around your, your intense schedule.

00:32:04That's probably that one day a week that you work.

00:32:07So, um, so, um, but no, I'd love to welcome you there into the garden at some point.

00:32:14We've had nice, nice guests.

00:32:15Giovanna Fletcher's just done it and, uh...

00:32:17Does it still go on in the winter?

00:32:19And we've, yeah, we've, we've sort of, I hate to tell you, we don't do it live, um,

00:32:23so we, but we've got some in the can ready to go out over winter.

00:32:26Okay.

00:32:26Yeah, so hopefully it's, we keep all the sounds of the garden in, so if you're listening

00:32:30on the train or in a stressful environment, we hope it's a calming experience.

00:32:33But it is, I was listening into my, uh, last night in my, my hotel and it's, it is very calming.

00:32:39And all this, all this business about mindfulness and you have to do this and enrol on this course

00:32:43and that, but you're absolutely right.

00:32:45Well, all you need to do is step outside, take a deep breath and listen to the, what's going on.

00:32:49I can't do that mindfulness stuff, you know, where you're sort of supposed to be, like, not thinking.

00:32:53My, as soon as I try and do that, my brain just sort of races and, and it just goes to all

00:32:57the worst possible thoughts.

00:32:59And as well, I downloaded a mindfulness app and got the free trial, forgot to cancel.

00:33:03It, they charged me 60 quid.

00:33:05I was furious, absolutely furious, the least mindful I've ever felt.

00:33:09So, I thought, no, because I can't do that.

00:33:12I like to do something active.

00:33:14So, things like gardening, for example, cooking, I quite like for that basis.

00:33:18Um, it just, those simple tasks, I think are good for us.

00:33:20So, I think, just, I think everybody needs to calm down.

00:33:23Everyone just needs to sit down and shut up, basically.

00:33:25And I think if everyone just did a little task, like a bit of gardening or, um, you know,

00:33:29and I don't, like you say about those, those noisy things in London, I don't like noise.

00:33:33I don't like phones.

00:33:34I don't like the way people are playing their music and their FaceTime on the train.

00:33:37Oh, don't start me on that.

00:33:39I don't like it, Matt.

00:33:40Well, I always carry headphones and sometimes I'll just put them in and I've got nothing

00:33:44going on in them.

00:33:44Yeah, just to, that's, I think, a good idea.

00:33:46Just to, just to cut all the noise out.

00:33:48Because everyone sits on the phone and on their bus.

00:33:50FaceTiming each other.

00:33:51Full volume.

00:33:51Full volume, I can't bear it.

00:33:53And I sort of think, well, I wouldn't mind if they were there next to them.

00:33:56If it was another person, somehow, that doesn't matter.

00:33:58But because it's on a screen, I find it so annoying.

00:34:00I was in a, in an hotel yesterday.

00:34:02An hotel.

00:34:03An hotel.

00:34:04Lovely.

00:34:05Proper.

00:34:06Grammar.

00:34:06I was in an hotel.

00:34:07I just like, I'm just an old, basically, I'm just an old lady.

00:34:10I live the life of an 85-year-old woman.

00:34:12I like to do gardening.

00:34:13I like people to be quiet.

00:34:14And I like, so I just find, yeah, it's unnecessary and just inconsiderate to other people.

00:34:20That's what I can't bear about it.

00:34:22And it's not just young people doing that either, Matt.

00:34:24No, it's not.

00:34:24I was in another hotel and there were, there were people at the next table.

00:34:29Boomers.

00:34:30Yeah.

00:34:30Boomers.

00:34:31Baby boomers.

00:34:32And they were FaceTiming.

00:34:33One person had their ring doorbell come up and they started talking to some delivery man.

00:34:37Delivering, delivering their parcel whilst we were at breakfast.

00:34:40It's the absolute scourge of modern life.

00:34:43It's the death of society.

00:34:44And I know this is a light-hearted Saturday morning programme.

00:34:46But let's not make it so.

00:34:47But I just think it would be great to wind everybody up.

00:34:50And I just, no, I think more people are thinking like we are than know about it.

00:34:55But naturally those people are quiet, so we don't hear from them.

00:34:57And how are your neighbours, all these celebrities popping round?

00:35:02It must be like Stellar Street.

00:35:04Oh, lovely reference.

00:35:07Young people will love that.

00:35:08Yeah, they will.

00:35:08They, um, they, um, they, um, but, uh, it is, well, it's very nice.

00:35:12Yes, we, um, yeah, we have, um, we, yeah, we have, yeah, but they seem to like it.

00:35:16We're lucky we have nice neighbours.

00:35:17Never had complaints.

00:35:18No, no complaints as yet.

00:35:20But, of course, now everybody knows where I live.

00:35:21So, who have you got coming on then?

00:35:27Um, so we just had James Acaster did this week's one.

00:35:29We had Giovanna Fletcher's coming up.

00:35:31Lovely.

00:35:32Um, uh, we've had Nish Kumar.

00:35:33We've had Joe Brandt, Kerry Godleman.

00:35:35Mm-hmm.

00:35:35Bay Ripley, uh, Rob Beckett.

00:35:37A lot of my dear friends.

00:35:38These are all your friends, Tom.

00:35:39Yes, Matt, and you could have been one of them.

00:35:43What a shame.

00:35:44Um, but, um, but, you know, there's always space.

00:35:46There's always space in the garden.

00:35:48There's always time in the garden.

00:35:48Okay.

00:35:49So, um.

00:35:49Does it have an end or a gazebo?

00:35:51Oh, paint the picture.

00:35:52Well, it happens at the bottom of my garden,

00:35:53looking back onto the house.

00:35:54So, if you're curious about my back window,

00:35:56you can see it.

00:35:57And, um, I, um, uh, it's in the garden.

00:36:00And we have the, we have, we do also show

00:36:01some of the flowers and plants going on.

00:36:03And your crocs.

00:36:04And a few crops as well.

00:36:05No, crocs.

00:36:06And my crocs, oh, sorry, yes, I do tend to wear crocs.

00:36:09It's a backdoor staple.

00:36:11Backdoor staple.

00:36:12Because they are handy just to slip on, aren't they?

00:36:14Just a slip-on shoe, just a slip-on shoe.

00:36:15Very comfy.

00:36:16Very comfortable.

00:36:17Ask Matt how he feels about comfort.

00:36:19Oh, do you know, how do you feel about them?

00:36:20I'm a bit disappointed with the crocs, to be fair.

00:36:22Really, you don't, what, are you disappointed

00:36:24generally or are you disappointed with me?

00:36:25Crocs and Uggs, two things in life.

00:36:27Oh, I wouldn't wear an Uggs.

00:36:27Would say, I've given up on fashion.

00:36:30I mean, please.

00:36:34Wait for the abuse to come in.

00:36:36Look, yes, I can feel people suddenly logging

00:36:37onto that website and registering their anger.

00:36:41That's beautifully presented there, Matt.

00:36:43You just shove that on top.

00:36:44I've, yes.

00:36:44It's not for a human being.

00:36:47Look, this is what they do.

00:36:48Oh, this is what they do and they squeeze it.

00:36:50Yes.

00:36:50My algorithm is full of people cooking meat and then squeezing it.

00:36:55Have you seen that?

00:36:56Like steak, they'll go, look at that.

00:36:57Look at that.

00:36:58Look at that.

00:36:58It's so tender.

00:37:00It's so beautiful.

00:37:00What are you watching?

00:37:01I get a lot of American chefs come up on my social media.

00:37:07I've got a funny old algorithm.

00:37:09Have you?

00:37:09What do you have?

00:37:10All sorts of fashion, I imagine.

00:37:11Mostly cats.

00:37:12There's a lot of cats.

00:37:12There's a lot of cats to put on there.

00:37:14Oh.

00:37:14Yeah.

00:37:15A lot of cats, planes and sharks.

00:37:16So many words for cats, aren't there?

00:37:18But the, um, the, um...

00:37:20Thank you, Michaela.

00:37:21That was unnecessary.

00:37:25And that's interesting, isn't it?

00:37:27Well, you know, oh, look.

00:37:29Oh, look.

00:37:29Oh, look at that.

00:37:32Da-da-da.

00:37:35Go on.

00:37:36I'm not playing now.

00:37:37Look at that.

00:37:37That's like something you see on the ground.

00:37:39That is like something that young people would go mad for.

00:37:42You're not going to eat that at all, are you?

00:37:44No.

00:37:45No, do you want me to eat it?

00:37:46I don't know.

00:37:46How do you eat it, though?

00:37:47Is there a knife and fork?

00:37:48Oh, there's a knife and fork here.

00:37:50Oh, thank you very much.

00:37:51That's so much nicer.

00:37:52I love to eat a sandwich with a knife and fork.

00:37:56How fancy do you think I am?

00:37:58I don't know.

00:37:58Let's get the camera on you, off you, rather.

00:38:01What do you want me to make at the end of the show?

00:38:02Will it be Tom's food heaven, a French fricassee?

00:38:05I'll go for it.

00:38:05If so, I'm going to make a cosy, comforting one-pot fricassee

00:38:08filled with a whole jointed chicken, mushrooms and a medley of veg,

00:38:12all enriched with creme fraiche and a legio for extra richness.

00:38:15I'm going to serve the fricassee with creamy mash,

00:38:16green beans tossed with crispy bacon.

00:38:19Or, go Tom, eat.

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

00:38:22Salmon, which transformed into something very special.

00:38:26So, I'm going to make an impressive salmon wellington

00:38:28and going to layer it up with a side of salmon,

00:38:30with some sautéed mushrooms, a creamy spinach and ricotta mix

00:38:32and serve them wellington with roasted jerseys and artichokes

00:38:36and a bitter leaf salad.

00:38:36The choice is yours.

00:38:37Log on to the website now and have your say.

00:38:39Oh, delicious.

00:38:40Lovely sandwich.

00:38:41Lovely.

00:38:42Can you imagine eating this, like, out and about?

00:38:45Where would you eat?

00:38:46I don't understand where you...

00:38:47Savage.

00:38:48Absolutely disgraceful.

00:38:49What's happened to society?

00:38:50People eating sandwiches in public?

00:38:52Because they're on their Facetimes?

00:38:53Talking to each other.

00:38:54On their Facetimes?

00:38:55On their Facetimes and their TikToks?

00:38:58Right, let's hit a ride now with the bikers.

00:39:00Oh, it'd be cute.

00:39:00Lovely.

00:39:01They're in search of something sweet in the Peak District.

00:39:05There you go, Tom.

00:39:06What, do you think I need a napkin?

00:39:07Yes, you do.

00:39:07What do you mean?

00:39:08LAUGHTER

00:39:08This morning, we're after something

00:39:18that's the traditional taste of the Peak District.

00:39:22And not surprisingly, it's a pudding,

00:39:25because the Peak District has a rich history of inventing them.

00:39:31From the melandra loaf and gossip

00:39:33to the soft, treacle-rich ashbone gingerbread...

00:39:36..the currant-filled Winster Wakes cake

00:39:39to the world-famous Bakewell pudding.

00:39:42Every town here seems to have its own dedicated dessert.

00:39:48And now there's another very special pud to put on the list.

00:39:54To find it, we're off to the beautiful spa town of Buxton,

00:39:57known as the gateway to the Peak District.

00:40:00People have been coming to Buxton since Roman times to take the waters.

00:40:13But it came to prominence in the 18th century when the 5th Duke of Devonshire

00:40:27turned Buxton into a splendid Georgian spa town to rival Bath.

00:40:34We're not here for its famous mineral water, though.

00:40:36Look at this, Kingy, Buxton.

00:40:41I love Buxton. It's beautiful, isn't it?

00:40:44Isn't it?

00:40:45We've come to track down that glorious slice of Peak District pudding history.

00:40:50Now, Bakewell, it's always had all the press and everything

00:40:53for its tart-slash-pudding.

00:40:54Yeah.

00:40:55But there's a new kid on the block, which actually goes back in history,

00:40:58and that's the Buxton pudding.

00:40:59And there's two lads...

00:41:01Oh, yeah.

00:41:01Dom and Alan, they found the recipe, recreated it, made it better,

00:41:06and they've got this business selling that very pudding.

00:41:11The Buxton pudding is a wonderfully unique cross

00:41:15between a sweet tart and crumble.

00:41:19This is the Buxton pudding emporium.

00:41:21Oh, brilliant.

00:41:22We can't get any clearer than that, can we?

00:41:23No, we can't.

00:41:25We're meeting Dom at his shop to find out more.

00:41:30Hello there.

00:41:30Hello.

00:41:31Hi, how are you?

00:41:32All right, you?

00:41:33Yeah, very good, thank you.

00:41:34Good, good.

00:41:35This is remarkable.

00:41:37It's a lovely shop, isn't it?

00:41:39So what's the heart, then, really, of the business,

00:41:41and what's the, you know, the pudding, the Buxton pudding?

00:41:45How did all that begin?

00:41:46The Buxton pudding came about because a lady...

00:41:50We used to have a coffee shop, and a lady that...

00:41:52It was a regular customer and quite a formidable lady came in

00:41:55with an old cookbook she'd found when she was clearing out her loft,

00:41:58and it had a recipe for the Buxton pudding.

00:42:01And she said to Alan, I think you'd better try this.

00:42:03And she wasn't to be argued with, so he went away and tried it.

00:42:07Alan, my partner, is very tenacious as far as making a recipe works,

00:42:11and it takes maybe, you know, 20 or 30 attempts to get something right.

00:42:16And the Buxton pudding in particular, that was a real tough one,

00:42:19because it was dour when we first followed the recipe.

00:42:21It was a very sad sort of, you know, bland dessert, really.

00:42:25It was really made for leftovers, so we kind of put more fruit in,

00:42:29and we used butter rather than lard as the fat.

00:42:32And we just thought, you know, there's kind of the seed of something here,

00:42:36so we entered it for the Great Taste Award, and we got two gold stars.

00:42:39And it just sort of snowballed from there.

00:42:43We're joining Alan to find out how the pudding's signature spongy crumble topping is made.

00:42:48Oh, so, this is good. I'm excited.

00:42:50So how do we go? What's the crack then?

00:42:52You start with a really simple sweet pastry base,

00:42:56which we put our own raspberry preserve in, which we make ourselves.

00:43:02The main ingredient is breadcrumbs.

00:43:05Now, the original recipe talks about using stale bread,

00:43:08but this is the change that we made, and this is the secret bit.

00:43:11We make this bread, and we use olive oil to make it a lot lighter.

00:43:16It mixes nicely in the cake batter,

00:43:19but then when you reheat it, the bread will rise again a bit and go crunchy.

00:43:25The breadcrumbs go into the mixer with butter, sugar and eggs to create the topping.

00:43:31It's then artfully laid onto that base of sweet pastry and raspberry preserve.

00:43:36This is the measure.

00:43:39So what we do...

00:43:41It's just generous as well.

00:43:42It doesn't matter if it's a little bit untidy,

00:43:45because these things were never meant to be very, very refined.

00:43:50And peaky bits make the crunch.

00:43:51Peaky bits make the crunch.

00:43:53There you go.

00:43:53And that's it.

00:43:54Look at that.

00:43:55That's fantastic.

00:43:58I want to see you make one, look one.

00:44:00So as you're doing it, you turn it in your hand.

00:44:03Don't you worry, mugger.

00:44:04Watch this.

00:44:05I'm brilliant at plastering me.

00:44:07Oh, there you are.

00:44:08Hold on, hold on.

00:44:09This jam on me.

00:44:10Yeah, you see.

00:44:11I'll make amends.

00:44:15Oh, you've cracked it.

00:44:16Oh, I've cracked it.

00:44:17Yeah.

00:44:18Look at that.

00:44:18Do you want a job?

00:44:19Fantastic.

00:44:20Get in.

00:44:21No, no, no, no, no.

00:44:23Nice one thingy.

00:44:24Yeah, no, thanks, dude.

00:44:25It looks great, but as they say, the proof of the pudding is in the eating.

00:44:30Oh, here we go.

00:44:31Oh, look at that.

00:44:32It's one that we made earlier.

00:44:33I've always wanted to say that.

00:44:34So what we recommend is warm pudding, cold custard.

00:44:37It does look beautiful, doesn't it?

00:44:40It's all the flavour.

00:44:41Thank you so very much, Alan.

00:44:43It's gone through that topping.

00:44:44Oh, it's gorgeous.

00:44:45Delicious.

00:44:46Mmm.

00:44:47It's a little savoury note to it as well.

00:44:49Mmm.

00:44:50Yeah.

00:44:50Which comes from the bread.

00:44:52Yeah.

00:44:52A bit of salt in the bread, a bit of olive oil in the bread.

00:44:54I mean, everybody loves a crumble.

00:44:56Everybody loves apple crumble.

00:44:57And a bit of crunch.

00:44:59Yeah.

00:44:59It's lovely, isn't it?

00:45:00Yeah.

00:45:01Until the day, I was a Buxton pudding virgin, but no longer.

00:45:04Yeah, but I tell you what, Bakewell, you'd better watch out.

00:45:07Right.

00:45:07Right, the old pretender's back.

00:45:11The Buxton pudding, more proof of the area's rich heritage of bakes, cakes and sweet treats.

00:45:23Thanks for that, boys.

00:45:24Still to come, Tom will be getting his hands dirty, because we've invited Martha Swales...

00:45:28Oh.

00:45:28Yes, to give us some winter gardening inspiration to plant edible goodies that we can all grow

00:45:33at home.

00:45:34And what dish do you want me to make at the end of the show?

00:45:36Would it be Tom's idea of food heaven and one-pot chicken and tarragon fricassee?

00:45:40Or his idea of food hell salmon that I'll transform into a delicious salmon wellington?

00:45:44Log on to the website now and have your say.

00:45:47Breaking news.

00:45:48Rick's wife, Sass, has just sent me a text saying, tell Tom, Ricky carries his notebook, his pen,

00:45:55his phone, his sunnies, and watermelon-flavored chewing gum in his bag.

00:45:59Wow.

00:45:59Now you all know.

00:46:01There's the exclusive gossip we're all waiting for.

00:46:03Watermelon chewing gum, man.

00:46:05Good morning, both.

00:46:07Right, Imadz, let's talk about you.

00:46:09What dish are you making?

00:46:10So we're going to do the dahabiyah, which is inspired from Muhammad.

00:46:14Okay.

00:46:15Okay.

00:46:16Yeah.

00:46:16This, this, this is the...

00:46:18This is the bit for Muhammad.

00:46:20Uh-huh.

00:46:20Here we have the coriander oil, and you're going to do the, we call it the white collets in Syria.

00:46:27So parsnips, you call it, you're white carrots.

00:46:30Yes.

00:46:30I love that.

00:46:32Right, okay, so while we get on with this, let's just remind everyone of your amazing journey to London.

00:46:40So over ten years ago, you left, you fled, you shouldn't leave, you fled Syria.

00:46:45Because of the, um, the, the regime there.

00:46:49Yes.

00:46:49Thinking of other adjectives, but I shouldn't.

00:46:51Yes.

00:46:52You had restaurants there, but you had to leave them overnight, and you came here with literally nothing.

00:46:57Yes.

00:46:57Um, and then you've started from scratch.

00:47:00You're now, you've just opened your second restaurant.

00:47:03Yes.

00:47:03Bouncing back like, like never before.

00:47:05I mean, what, what an incredible journey that was.

00:47:09Yeah, actually, actually my restaurant's been bombed in 2013 over six years.

00:47:14Yeah, sorry, six days.

00:47:16Yeah, I built them over years, and then been bombed within, yeah.

00:47:19Wow.

00:47:20No time.

00:47:21But, um, yeah, here we are, building our life again in, in, in the UK.

00:47:26I mean, I mean, it really is a tale of resilience, and, and it's just incredible to, to hear.

00:47:31Yeah, and, so tell us about the second restaurant.

00:47:33You've, you've got Imad's Syrian kitchen.

00:47:35Yes, and now.

00:47:36Just off, uh, just off Carnaby Street.

00:47:38Yes, in, in Kingly Court.

00:47:39Kingly Court.

00:47:40Now we have Aram, which is amazing, Delhi, um, amazing, uh, uh, cafe shop, and also a very nice restaurant.

00:47:51It's got a lot of, it's Aram, because it's from the Aramaic period.

00:47:56Okay.

00:47:57It's very, uh, wider than the Syrian cuisine, so you will have something from all the region in the Middle East.

00:48:05And this is, this is in Somerset House, but it's, it's a, basically, it's a spread.

00:48:10We were discussing this earlier.

00:48:11Yes.

00:48:11So it's, it's almost like a silk road, isn't it?

00:48:13Yes, exactly.

00:48:15Uh, so it's spread from, from Rome.

00:48:18All the way to, retreating.

00:48:19All the way to Iraq.

00:48:21To Iraq.

00:48:21Yes.

00:48:22So all those kind of influences along the way.

00:48:24And, and obviously, um, uh, Damascus used to be the, the capital at that time as well.

00:48:30Yeah.

00:48:30So, but it's more wider than the Syrian cuisine itself.

00:48:35And, uh, it's also in the, in the building itself, in the, uh, south wing in, in Somerset House.

00:48:44Yeah.

00:48:44It's also the same.

00:48:45Like, we have over four rooms in Somerset House.

00:48:48Mm-hmm.

00:48:49One, the last one is called Salamlek, which is our private dining room, where we're going to host a beautiful, uh, Syrian supper club on the 4th.

00:48:59Okay.

00:48:59Of, uh, December.

00:49:01Okay.

00:49:01So lots of different influences, and hence this dish.

00:49:04Yes.

00:49:04Because when you look at these ingredients, um, you're using galangal?

00:49:08Yes.

00:49:09Limes.

00:49:09I mean, this, this is not something I'd associate with, with.

00:49:12No, but it's all in, in our spices.

00:49:14It's, again, we use a lot of spices come from all over the world because we were part of the silk, um, road.

00:49:22Um, and I should say these parsnips, which are delicious, by the way, uh, if you only make one thing, make these.

00:49:28Um, so salt, smoked paprika.

00:49:30Yes.

00:49:30And then we've got, in this little mix, we've got garlic powder, onion powder, black pepper.

00:49:34Salt, dried coriander, and parsley.

00:49:37Yes.

00:49:37Right?

00:49:38So then that, that goes in.

00:49:39Yes.

00:49:40Rather generously.

00:49:41And then these get roasted and then finish with some pomegranate molasses, right?

00:49:44Yes.

00:49:45Okay.

00:49:45Please don't go very heavy with skinning your, um, uh, peppers.

00:49:50Uh-huh.

00:49:51You can just, yeah, take a little bit of the seeds.

00:49:56And also, also we should say you didn't want the parsnips peeled, either.

00:49:59No.

00:49:59Okay.

00:50:00No.

00:50:00Okay.

00:50:01Another, you refer to them as white carrots.

00:50:03Yes.

00:50:03And part of the flavour is in the skin, so, yeah.

00:50:09This would be a great, like, Christmas vegetable.

00:50:12Yes.

00:50:12Right?

00:50:13Yes, it absolutely would.

00:50:15Um, and let's talk about, uh, your recent trip to Syria.

00:50:19That must have been, A, emotional, uh, B, quite daunting, given that you were chased out by the awful Assad regime.

00:50:28Yes.

00:50:29Regime.

00:50:29Yes.

00:50:30So, you went back, uh, on a plane with your, with your family.

00:50:33You took your wife.

00:50:34You took your, your children.

00:50:35Yes.

00:50:35Um, and tell us what happened when you landed.

00:50:39Oh, my God.

00:50:40Your heart must have been in Europe.

00:50:40Oh, I was, to be honest, I wasn't scared, but, you know, when, when, when they told me, oh, please follow us, I was, now, I get, like, really scared.

00:50:51Could you imagine?

00:50:52Yeah.

00:50:53You've never been back, and they said, please follow us.

00:50:55Yes.

00:50:56Actually, uh, usually it doesn't really go well when...

00:51:00No, I, yeah, yeah, yeah.

00:51:01We, we know historically.

00:51:02Yeah, especially in, in, in a place like an old Syria.

00:51:06Let's, let's keep it that way.

00:51:08But, um, yeah, they told me, you should have been, done something really well, because, um, yeah, like, um, for going back there, I was wanted from the Syrian, uh, previous regime.

00:51:24And they told me, you must have been, done something really well, because you are wanted.

00:51:30And, uh, yeah, I treat it as a...

00:51:32Because you so opposed...

00:51:33Yes.

00:51:34...the Assad regime.

00:51:34Yes.

00:51:35I mean, it's just astonishing.

00:51:37I mean, had you not fled, you wouldn't be.

00:51:39Uh, yeah, actually, yeah, I, I couldn't make it if, if, if I didn't escape on the 27th of July, 2015, I would never, ever make it.

00:51:48Wow.

00:51:48So, yeah.

00:51:49But here we are.

00:51:51I mean, so that's, it's a hell of a story.

00:51:54I mean, that, but that's you all over, right?

00:51:55Yes.

00:51:56Keeping positive, keeping smiling.

00:51:58Actually, I've got my energy from London, from the people of London, and, yeah, I'm very thankful for, for all of you guys.

00:52:09Oh.

00:52:09Lucky us for having to.

00:52:11Yes, absolutely.

00:52:12Absolutely.

00:52:13So, wow.

00:52:14This is how we flamed our peppers.

00:52:17You can pick them in the oven if you want to, but this is, will give it, like, um, a bit of, um...

00:52:25What do you say, the barbecue, charred, smoky taste?

00:52:27Yes.

00:52:27Yes, smoky taste.

00:52:28Do it on a char, grill, do it on the gas, or you could use, rub, uh, oil on them and put them for a very hot oven.

00:52:33Yes, exactly.

00:52:34Right?

00:52:34Okay, I'm, so I'll blitz this.

00:52:36Yes, please.

00:52:42So, in Aram, we put them on, over the, um, grill.

00:52:46Mm-hmm.

00:52:47But, you can do it at home with the, yeah.

00:52:51Okay, so, did you put chilli in there?

00:52:53Uh, yes, I did.

00:52:54Okay, so, breadcrumbs, some toasted almonds.

00:52:57Yes, please.

00:52:57Yes.

00:52:57Probably enough of that.

00:52:58And then, so, it's quite a thick paste, this.

00:53:00Exactly.

00:53:01Right.

00:53:02Okay, let's blitz that up.

00:53:11And while you were over there, uh, we were talking earlier about how you were taken, um,

00:53:16to an orphanage, which, uh, your, uh, Imad's Syrian Kitchen has helped.

00:53:21Yes.

00:53:22Fund.

00:53:23And it's an incredible story.

00:53:24And the orphanage, um, looks after kids, obviously, whose parents disappeared during the regime.

00:53:31And now they're trying to locate them?

00:53:33Yes, locate them.

00:53:34But housing them in...

00:53:35Locate the, the kids with their parents, because the Assad regime kidnapped those kids from their,

00:53:41their parents before, uh, they put their parents away in jail or killed or, so, we, um, yeah,

00:53:50they're trying their heart to, to do a great job right now, actually, to, to be located,

00:53:55those kids with their parents or with their family, at least, some of their families.

00:54:01So, yeah.

00:54:02It's amazing because you, as you say, you came here with nothing and yet you've built

00:54:06up a business that then sends money back to help people there.

00:54:11And Ravinda and I were talking this morning in rehearsal, basically behind your back,

00:54:16but in a nice way, because we were saying the thing that you really bring to everything

00:54:19is a sense of hope.

00:54:21Thank you so much.

00:54:21And there is this just feeling of hope that no matter what, you know, that, that you've

00:54:26always looked to the future and that things can, can be better.

00:54:30To, to be honest, I feel one of the luckiest people on earth because not like many of my

00:54:37friends and neighbors, they lost not only their businesses, not only their houses, they

00:54:43all also lost their family.

00:54:46My family's fine.

00:54:47So I'm, I'm over the moon.

00:54:49I'm so happy and I've got my second chance here in, I've got my second chance over here

00:54:56in, in the UK, which is honestly, I'm so grateful for it.

00:55:01Yeah.

00:55:01Amazing.

00:55:02And yeah, we are building our life again.

00:55:05And I have three amazing daughters doing their best as well.

00:55:10So, yeah.

00:55:11I mean, to be honest, it's, this is, I mean, very often, this is a very sort of lighthearted,

00:55:16frivolous show.

00:55:17And every now and again, you get stopped in your tracks and it's, it always happens when

00:55:21you're on this show.

00:55:22I mean, it's, it's hugely emotional.

00:55:25And to listen, to listen to your story, I just, I find it incredible.

00:55:29How, how you flew back to Syria after all that, and then to be told, come this way.

00:55:35Yeah.

00:55:36I wouldn't know where to begin.

00:55:37I bet you must have just been absolutely terrified.

00:55:41Not really.

00:55:42I knew, I knew for sure.

00:55:44Honestly, they were very sensitive in that case.

00:55:47And they, they were like very close.

00:55:50They told me, you must have done something really good that your whole family is wanted

00:55:56here, over here.

00:55:56Yeah, yeah, yeah.

00:55:57Which is, to be honest, the only thing I did is supported.

00:56:01The right side.

00:56:02The right side.

00:56:02And supported my own people.

00:56:05Yeah.

00:56:05And this is, I never, ever supported like someone I don't really know.

00:56:09I only supported well-known charities like Choose Love, Mulham Team, you know, like organized

00:56:18well-known charities.

00:56:21And actually being, being on your show before was, yeah, massive.

00:56:25Like for the dictatorship, like Assad, being out there and speak about people is no, no.

00:56:33So, honestly, I could talk all day about it.

00:56:36It's astonishing.

00:56:37In the meantime, remind us what we've made.

00:56:40Yeah.

00:56:40So, this is the habiyah.

00:56:42It's inspired from muhammara.

00:56:44So, we have the muhammara and obviously the coriander oil where we use all the time in

00:56:50our Syrians.

00:56:51And the white parsley.

00:56:52Of course.

00:56:52Yes.

00:56:57Right.

00:56:58What a story.

00:57:00There you are.

00:57:01That looks absolutely beautiful.

00:57:02Fish some of that up.

00:57:03Have a seat.

00:57:03Beautiful.

00:57:06Right.

00:57:07So, what have we got, Helen?

00:57:07Well, before we do the wine, actually, we have got a surprise for you, Matt, that you

00:57:12don't know about.

00:57:13So, Imad, over to you.

00:57:15So, as I told you, I've just come back from Damascus.

00:57:20And basically, this is Damascus.

00:57:23This is Al-Amara, which is my hometown.

00:57:26And, I don't want to get too emotional, but honestly, I'm very thankful for you being supported.

00:57:36I wish I could get all of the people who supported me on my journey something from Syria.

00:57:43I wish I can host you all in Syria one day.

00:57:48Yeah.

00:57:48Don't come all of you together.

00:57:49Yeah.

00:57:51Wow.

00:57:52Thank you so much.

00:57:54That's all right.

00:57:54That is very special.

00:57:59Thank you for your...

00:58:00Wow.

00:58:01Thank you so much.

00:58:02Yeah.

00:58:03Wow.

00:58:03Great.

00:58:04Yeah.

00:58:04Have a seat.

00:58:04That's all right.

00:58:05Do you want me to talk about the wine?

00:58:06Thank you for surprising me, everyone.

00:58:09Wow.

00:58:10Do you like a surprise on a live show?

00:58:12So, Helen, have you got alcohol or something?

00:58:17I know.

00:58:18It is very, very, very special.

00:58:21So, yes, the red that we have is with this incredible dish.

00:58:27We could have gone for a white wine, but actually, I thought, given the time of year, we need to go red.

00:58:34So, we've gone for this beautiful...

00:58:35It's called Chinon.

00:58:36It's the Chinon from Morrison's, the best.

00:58:39It's £9.25.

00:58:40The grape is Cabernet Franc, and what is gorgeous about the Cabernet Franc grape, you don't often see it on its own, but here it does all the heavy lifting.

00:58:49It goes with parsnips so beautifully.

00:58:52So, it's red, but it's not heavy.

00:58:53It's really light.

00:58:54I'm giving you a time to light your eyes.

00:58:55I'm looking at you, and I'm just enjoying the waterproof mascara.

00:59:00Tom, have you had a chance to try that?

00:59:01No, I'm going to try it right now.

00:59:03What a special treat.

00:59:04I know.

00:59:05Amazing.

00:59:06Amazing.

00:59:07Yeah.

00:59:08There you go.

00:59:08It is really good.

00:59:10It is really good, isn't it?

00:59:11Oh, yes.

00:59:12Wow.

00:59:12Absolutely tremendous.

00:59:14You can tell all the detail that's gone into it as well.

00:59:16There's an awful lot.

00:59:18And don't forget, the recipe is on the website, because it is very complex and very, very delicious.

00:59:25Woo!

00:59:25Right, let's head to the pastures of Provence now with Marcus, and he's getting his hands on, quite literally, some goats.

00:59:31These are the perfect living conditions to rear sheep and goats, providing cheesemakers like Florin with great quality milk.

00:59:46A local producer whose family has been living the good life, making goat's cheese for over 50 years.

00:59:54Today, Florin has agreed to show me what it takes to make an award-winning French cheese from milk pail to plate.

01:00:02I just hope he's heard of dairy goats are up for the challenge.

01:00:13I don't know what it is with goats, but they're quite naughty.

01:00:16Yeah.

01:00:17Hardy by nature, sanine goats are prized for their abundant milk production, which is fortunate considering what Florin wants me to do.

01:00:25You have to milk by hand.

01:00:28Yeah, but you've got machinery back there.

01:00:30Yeah, but, you know, for you, you have to try it by hand. It's better.

01:00:35So, I get the feeling that you're putting me through a bit of apprenticeship, aren't you?

01:00:39Yeah, yeah.

01:00:39That's what it is. I've got to do it the old-fashioned way.

01:00:43Typical. Typical, typical.

01:00:47Getting hands-on is all part of the job.

01:00:52How do we do this?

01:00:52I don't.

01:00:53No.

01:00:55Oh.

01:00:58Milking by hand gives Florin a daily opportunity to check the health of the herd.

01:01:04No.

01:01:06Oh.

01:01:08Their milk production is also something he keeps a close eye on.

01:01:14Yeah, I've worked.

01:01:15Oh, yeah.

01:01:17You've got to be strong.

01:01:18Yeah, yeah.

01:01:21Quickly, quickly, quickly.

01:01:22I am moving quickly. I can't do it any quicker.

01:01:29Not too bad.

01:01:31If you have one day for one goat, it's OK.

01:01:34But not for you.

01:01:35Go on, show me.

01:01:36Show me.

01:01:36We'll never be my emperor yet.

01:01:37Not too slow.

01:01:42Demoted on my very first day.

01:01:45Right, I've got her.

01:01:47I've got her.

01:01:49She's strong.

01:01:49The quality and volume of the milk varies with the season, falling off in the summer, so

01:01:55every last drop counts.

01:01:57Well, I thought I was doing a good job.

01:01:59I know.

01:02:00Now I am really embarrassed.

01:02:03I get the message.

01:02:05Milking over for the day, it's time for the herd to replenish themselves in the pastures.

01:02:12I hope you run it very well.

01:02:16I can run.

01:02:17I can run, trust me.

01:02:22Whoa.

01:02:23Excited by the promise of fresh grass, this is like a goat Grand Prix.

01:02:28They move quick, don't they?

01:02:29Ah!

01:02:30Hey!

01:02:31Ow!

01:02:32After a dry summer, the rich green grass will help the herd and their milk fatten up for

01:02:38the winter.

01:02:38Ow!

01:02:39And fat means great flavour.

01:02:41It's so strong.

01:02:44I feel like all you want to do is just knock me over and get to this bucket of food.

01:02:48Whoa!

01:02:49I've had my backside bitten a few times and it's always by the little ones as well.

01:02:55Whoa!

01:02:56Ooh!

01:02:59Tell you what.

01:03:03That is not easy.

01:03:06Get off.

01:03:08I can't believe how strong they are.

01:03:10You know, when I said, you feel like you're walking in a stampede, trust me, you're walking

01:03:14in a stampede.

01:03:15They're hungry.

01:03:16We've got the food.

01:03:18We've got to get them from A to B.

01:03:20In fact, whoa!

01:03:23Get off!

01:03:25I swear.

01:03:26I swear.

01:03:27Oh!

01:03:29Oh!

01:03:32Was it you that took me over?

01:03:34Yeah, you don't have a point in making friends with me now.

01:03:38You nearly had me for breakfast.

01:03:41Come on, Mum.

01:03:42The goats may be strong, but the cheese they make has a soft, sweet taste in the mouth.

01:03:47And after a chance to check my bruises, Florin has brought me to the business end of the

01:03:55dairy, where everything is done by hand.

01:03:58This cheese was made yesterday.

01:04:02So, it's like this.

01:04:04Push, I turn.

01:04:08Oh.

01:04:10Served fresh, goat's cheese like this doesn't need to age like a hard cheese.

01:04:15So, a turn halfway is all it needs to ripen.

01:04:18Yeah, okay.

01:04:21Wow.

01:04:22Same one, but quickly.

01:04:25Faster.

01:04:25Up.

01:04:27Up.

01:04:28I knew that was coming.

01:04:29I knew that was coming.

01:04:30Turning by hand isn't just traditional.

01:04:32It gives Florin a chance to feel the texture, which needs to stay creamy.

01:04:37Is this okay to eat now?

01:04:38I can sell it tomorrow.

01:04:40Tomorrow?

01:04:41Yeah.

01:04:41Wow.

01:04:42Well, I'd better taste some before it's all gone.

01:04:45This is very, very fresh.

01:04:48In Provence, usually, we eat very fresh because of the sun.

01:04:53We eat with good tomato.

01:04:55Oh.

01:04:56Olive oil.

01:04:57For me, it's the best.

01:04:58Okay.

01:04:59Very soft, this one.

01:05:01Mm.

01:05:02It's incredibly soft.

01:05:05Mm.

01:05:06And I can imagine that with some tomatoes, oil, and a little pinch of salt.

01:05:10It's fantastic.

01:05:12Can I have another piece, please?

01:05:13Mm.

01:05:15Thanks for that, Marcus.

01:05:24The website vote is closed, and we're going to soon find out whether it'll be food heaven

01:05:28or food hell for Tom at the end of the show.

01:05:30Right.

01:05:31Gear change.

01:05:32As we know, Tom loves getting his hands dirty in the garden, but if you're short on space

01:05:37or only have a windowsill to work with, gardening expert Martha Swells is about to give us some

01:05:42top tips for growing incredible edibles indoors.

01:05:45Welcome, Marth.

01:05:45Thank you for having me.

01:05:46Marth, as I call you, because we should say, we worked together a few years ago.

01:05:51Ten years ago.

01:05:51When you were behind the camera.

01:05:53Yes, indeed.

01:05:54By bossing me around, and now here you are, trying to be a celebrity.

01:05:58Well...

01:05:59I'll give anything a go, Matt, you know me.

01:06:02Yeah, you're a gardener.

01:06:04I've always been a gardener, but, yeah, also a TV producer and director.

01:06:07Right.

01:06:07But, you know, TV these days, we've got to diversify, so...

01:06:10Right, there's not much of it about.

01:06:11Yeah.

01:06:12Cling on, kids.

01:06:13Exactly.

01:06:14Okay, Marth, there's a lot going on there.

01:06:16There's a lot to do, so I'm going to went through, but basically, this has all been grown

01:06:19in my flat.

01:06:20Okay.

01:06:20And the idea is that no matter what space, you can definitely grow edible things.

01:06:24You've got a big flat.

01:06:27No, it's just been very full.

01:06:28Yeah.

01:06:28It's been a nightmare, actually.

01:06:30No.

01:06:32So, basically, we're going to start with something really simple, which is garlic greens.

01:06:36Oh, a nightmare.

01:06:36And these are, if you would like to grab those, Tom, put them out and then arrange

01:06:41them in this little bowl.

01:06:42Okay.

01:06:43And this is if you have garlic that has sprouted in your cupboard.

01:06:47Very often it looks like that.

01:06:48And you think, oh, that's rubbish, I'll get rid of it.

01:06:50You can't eat it when it's like that.

01:06:51Well, you can.

01:06:52You can take the middle out, but it's not as...

01:06:54You should, yeah.

01:06:54You should get fresh as best.

01:06:55Yeah, fresh as best.

01:06:56Or you can do this, which is you pop them in a bowl.

01:06:58Oh, look how pretty.

01:06:59You pour a bit of water on.

01:07:00Yes.

01:07:00After about two weeks, you've got this.

01:07:03Wow.

01:07:03Because earlier you said, what's the point?

01:07:05I did say, what's the point?

01:07:06I guessed it up better than that, Martha.

01:07:08But what is the point?

01:07:09So, if you think you can eat garlic at all different stages.

01:07:13Yes.

01:07:13It's fun to watch something grow in the winter.

01:07:14The energy's mostly in the bulb, so it can grow on a windowsill.

01:07:17Oh.

01:07:17It's like green garlic.

01:07:18So, I make this into green garlic aioli.

01:07:22Oh.

01:07:22Pop a little bit of water.

01:07:23So, you want root side down.

01:07:25Root side down.

01:07:25Yes.

01:07:26They won't stay in the right way, though.

01:07:28But, I mean, do I just that in?

01:07:29Pour a little bit of water on.

01:07:30And we're going to move on to the next one, because we've got loads of stuff.

01:07:32So, you use the shoots.

01:07:33Yeah.

01:07:34That's lovely, isn't it?

01:07:35Put that into garlic butter.

01:07:37What, the green shoots?

01:07:38You can make a salad.

01:07:38Like a spring onion.

01:07:39Yeah.

01:07:39And does that taste a garlicky?

01:07:40Yeah.

01:07:41Yeah.

01:07:41Anyway.

01:07:42Lovely, Martha.

01:07:43Sorry, moving on.

01:07:44OK, next one is microgreens.

01:07:47So, these are essentially going to grow in seven to ten days on your windowsill.

01:07:51You can grow them in any container.

01:07:53These are grown in little fish tins.

01:07:54Oh, that's what I like.

01:07:55I like a bit of tinned fish.

01:07:56Yes, you do.

01:07:57You said that earlier, Martha.

01:07:59I said it earlier, Martha.

01:08:00I was just saying.

01:08:02And I...

01:08:03Those are so useful.

01:08:04And some of them are very pretty as well.

01:08:05Well, exactly.

01:08:06It's nice to make use of them.

01:08:08Very satisfying.

01:08:09So, why don't you pop a little bit of coconut oil into this thing?

01:08:11I do that.

01:08:12OK.

01:08:13What is this coconut matting?

01:08:14Yeah, so it's coconut coir, so it's made out of coconut husks.

01:08:17So, you just put a few holes in the bottom?

01:08:18Yeah, pop a few little holes in the bottom if you haven't already or if you're using a

01:08:21tray like that.

01:08:22It's got holes already.

01:08:23What happens to that?

01:08:23You just add water.

01:08:24That's right.

01:08:25What, and it just goes like one of those clever sponges in Chinese restaurants?

01:08:29Literally.

01:08:29Like a little flannel except you've got food in it.

01:08:32That's right.

01:08:32So, these are really good if you're growing indoors because they're not messy.

01:08:36You don't take a lot of space.

01:08:37Keep them in your cupboard.

01:08:38When you've finished your tinned fish, you get one of these and then you pick one of many

01:08:42different kinds.

01:08:43So, I always say, I'm not a very good gardener, really.

01:08:46I'm a proud novice with it.

01:08:47I just like it.

01:08:48And I think the magic is when you can see something come through really quick.

01:08:51Yeah, exactly.

01:08:51You put the seeds in and you go, nothing will come of that.

01:08:54It's just a silly old seed.

01:08:55Then you start with these things.

01:08:57Well, what, it's a good gardener anyway.

01:08:58It's just if you're having fun.

01:08:59That's right.

01:09:00That's what I always say.

01:09:01Yeah, you can't go too wrong with gardening.

01:09:03No.

01:09:03I think you can't get it wrong.

01:09:04People think, oh, no, I kill everything.

01:09:05As long as you give it a bit of water and a bit of light.

01:09:07Well, also, I think when things go wrong, I see that as a learning opportunity.

01:09:11Oh, gosh.

01:09:11You've been doing a mindfulness app, haven't you?

01:09:13Oh, you know me.

01:09:15Yoga, breakfast, breakfast.

01:09:16Yeah, the works.

01:09:17Okay, sprinkle those seeds on.

01:09:19Okay.

01:09:19And we are going to move on to the final one.

01:09:21But essentially, when you've watered that, you're going to put heavy weight on it, pop

01:09:24it in the cupboard for a few days so that the roots go downwards, and then you lift it

01:09:28off.

01:09:29What?

01:09:29And then you pop that on your windowsill.

01:09:31A few days later, it looks like this.

01:09:33Harvest them, wash them, eat them.

01:09:35And we're on to the fucking tell.

01:09:37We've got so much to get through.

01:09:39This is the piece there is at all.

01:09:40Okay.

01:09:40Yes, I love this.

01:09:41Now I'm going to talk to you.

01:09:42So we've done garlic greens, anyone can do.

01:09:43Sure, I remember that.

01:09:44We've done micro greens.

01:09:45Yeah, loved it.

01:09:46And now we're going to talk about...

01:09:48Shrims.

01:09:50Mushrooms.

01:09:50There's not much room in here.

01:09:53I'm glad you made that joke.

01:09:54One of my friends was like, please get that in.

01:09:56Oh, sorry, Martha.

01:09:57Sorry.

01:09:58You do it now.

01:09:59So essentially, these are kits that you can buy online.

01:10:02And we've got all different ones here.

01:10:04So this is a black pearl oyster.

01:10:06This is a pink oyster.

01:10:07This is a lion's mane.

01:10:08This, of course, is shiitake.

01:10:09These are pretty much now ready.

01:10:11So you go.

01:10:12And they're edible?

01:10:13They're edible.

01:10:13They're all edible mushrooms.

01:10:15You buy the kits, ready to fruit.

01:10:17Yes.

01:10:17Cut a little slit in the bag.

01:10:18Okay.

01:10:19Spritz them, and in a couple of weeks, you've got mushrooms.

01:10:22Wow.

01:10:22And they usually do kits for Christmas as well.

01:10:24So the first time I ever did these were, I bought them for my five-year-old nephew for Christmas.

01:10:27Oh, I like it.

01:10:28What fun.

01:10:29Yeah, he loved it.

01:10:30Did he?

01:10:30Did he do that mushroom?

01:10:31Then I bought him a mushroom poster the next year, and now he knows what all the mushrooms are.

01:10:34Oh, gosh.

01:10:35Um, okay.

01:10:36But if you want to do it yourself.

01:10:38Yes.

01:10:39Oh, what's this?

01:10:40What's this one?

01:10:40Do you want me to...

01:10:41No, no, no.

01:10:41Okay.

01:10:42Not there yet.

01:10:42No, okay, sorry.

01:10:43It's a big reveal.

01:10:44I got the sense we were short of time.

01:10:46I guess what I didn't know.

01:10:47Did you know where everybody's got to be?

01:10:49Apparently, there's a big rush on.

01:10:52Quickly, quickly, grow the herbs.

01:10:54Get the bucket out.

01:10:55Okay.

01:10:56Well, you know, it's speed gardening.

01:10:58Speed gardening.

01:10:59Have a sandwich.

01:11:00Yeah.

01:11:01Lovely.

01:11:02If you want to make your own mushroom kit at home, you need three things.

01:11:06Now I've got to the final item.

01:11:07I can slow down a bit.

01:11:08Now we can chill out.

01:11:09Right.

01:11:10Substrate.

01:11:10This is chopped up straw.

01:11:11We've put boiling water overnight so that it kills anything in there that might grow and compete with our mushrooms.

01:11:16Because it's going to be in a damp, warm environment.

01:11:18And the only thing we want to grow is mushroom mycelium.

01:11:21This is mushroom spawn.

01:11:22So what you're going to do is give your hands a good wash, Tom.

01:11:24Oh, now?

01:11:25No, now.

01:11:25Go, Tom.

01:11:26Yeah.

01:11:26Okay.

01:11:27Because...

01:11:28Not with the boiling tap.

01:11:28Not in the deep fat fryer.

01:11:31No.

01:11:31Because when it comes to mushrooms, you've just got to make sure you keep everything nice and clean so that nothing else grows that you don't want to grow in the bucket.

01:11:37And then we're going to pile up the straw in layers.

01:11:41Oh.

01:11:41With crumbling in this magical mushroom mycelium, which is...

01:11:45Mycelium lasagna.

01:11:46Yeah, exactly.

01:11:47Yes.

01:11:47Bit of that, bit of this.

01:11:48You do that.

01:11:49I'll stick the tape on the bucket.

01:11:50So I just take it out of the bag?

01:11:51Handful of this in first.

01:11:52Handful of this in first.

01:11:54Yeah, and then you just sprinkle it in as you go.

01:11:56Because what it's going to do is grow through the straw, use the energy in the straw.

01:12:00Oh, it's like a magic.

01:12:01So what...

01:12:01This seems like a big word.

01:12:02I don't know what mycelium is, really.

01:12:04Is that...

01:12:04Oh, well.

01:12:05I'm going to tell you.

01:12:05Oh, I'm going to tell you.

01:12:06With a science background.

01:12:07There's a lot of big words in gardening.

01:12:09I always say about mulching.

01:12:10I still don't know what mulching is.

01:12:11Oh, just chucking stuff on top.

01:12:12Well, people talk about ericaceous.

01:12:13Acidic.

01:12:14Acidic.

01:12:15Clay.

01:12:15What does it mean?

01:12:17Mud.

01:12:17I don't know.

01:12:18So we're going to stick little bits of tape.

01:12:19Actually, Matt, why don't you do that?

01:12:21Pop those bits of tape over those holes.

01:12:22You keep crumbling.

01:12:24Crumbling.

01:12:25And then what you're going to do is layer them up.

01:12:27So essentially, the mushrooms you see there are just the fruit of the fungi.

01:12:31The actual main part is the mycelium, which is growing underground.

01:12:34You know, it's feasting on logs and straw in nature.

01:12:37Oh, God, it's disgusting when you put it like that.

01:12:38So what we do is we put it in there, and then you pop your bucket with the tape on

01:12:43in a warm spot like the cupboard in my hallway where I keep my coats.

01:12:47Right.

01:12:48Oh, she's got a coat for them.

01:12:49All right, Martha.

01:12:51Oh, it's not nearly as exciting as it sounds.

01:12:54And then after two to three weeks, that mycelium you're crumbling in there,

01:12:59that's all, I'm sorry, will colonise the bucket.

01:13:03That looks horrible.

01:13:03That looks absolutely disgusting, Martha.

01:13:05Why would anybody do that?

01:13:06Well, funny you should ask.

01:13:07Does it smell?

01:13:08It smells mushroom-y.

01:13:10It's all right when the lid's on.

01:13:11It smells like my house.

01:13:12OK, so.

01:13:14I've got a very old house.

01:13:16That is the sort of smell, though, of a damp cupboard, actually.

01:13:18OK, and on to the final thing.

01:13:20So, basically, when it is all growing through the bucket,

01:13:24you're going to move it into a light location, start spritzing it.

01:13:27OK.

01:13:27And these little pins are going to start pushing out those tiny holes.

01:13:30And then, after a few weeks...

01:13:33The bucket gets bigger.

01:13:33You're going to have...

01:13:34The bucket grows.

01:13:36The mushrooms grow.

01:13:37That's amazing.

01:13:39And mushrooms will start popping out your bucket.

01:13:41These need a few more days, but there was nothing here last weekend,

01:13:44which was causing me a huge amount of anxiety.

01:13:47I know exactly what you're laughing at.

01:13:48There was nothing funny said there.

01:13:51And there you go.

01:13:51They'll be ready to harvest in a few days when these caps start to flatten out,

01:13:54and it will produce two or three times.

01:13:56And how do you harvest them, then?

01:13:57Do you just break them off?

01:13:58You literally just pull them off.

01:13:59And if you want to make sure the hole's nice and clear and spritz it,

01:14:02if you want another flush to come out of the bucket.

01:14:03Martha, that's marvellous.

01:14:05Thank you so much.

01:14:06Mushrooms.

01:14:06It's delicious.

01:14:07Love that.

01:14:08Love that.

01:14:08Mushrooms.

01:14:09If you want to find out more, just go online.

01:14:11Go on to Martha's website or Instagram page,

01:14:14and you'll find out everything you need to know.

01:14:16Right.

01:14:16We're going to soon find out whether you voted for Tom's Food Heaven

01:14:18or Food Hell,

01:14:19but first, Anna Hawes making Oyster Rockefeller for Mrs. Doyle herself,

01:14:22Pauline McGlynn.

01:14:24Well done, Martha.

01:14:24Thanks, man.

01:14:31I'm going to make the classic Oyster Rockefeller.

01:14:34Baked oysters cooked in their shells with creamy spinach

01:14:38and topped with crunchy breadcrumbs,

01:14:40served with sautéed potatoes and a seaweed and lettuce salad.

01:14:44So, I love chips,

01:14:46but sometimes you don't want to do, like, deep-fried potatoes,

01:14:48so this is a brilliant alternative where you boil your spuds

01:14:51and you just heat up a frying pan with some oil,

01:14:54slice them and caramelise them either side,

01:14:56and they will be like flat chips.

01:14:58Oh.

01:14:58Done.

01:14:58Very easy.

01:14:59Lovely.

01:15:00And I'm going to get you to chop some scallions for me there,

01:15:03if you don't mind.

01:15:04All right.

01:15:04I'll put this over here.

01:15:06While Pauline gets to grips with the scallions,

01:15:08I'm going to wilt down some spinach in a pan.

01:15:11Your training isn't just in, like, radio and television.

01:15:14Like, you've done everything.

01:15:16Theatre would have been the big one.

01:15:17Yeah.

01:15:17Forever, that's how I started.

01:15:19It's been kind of various for many years of my life.

01:15:21I was very handy as an older lady, you see.

01:15:25So, I'm the only one I think that had a career

01:15:28that's gone backwards age-wise.

01:15:30I'm now playing parts younger than Mrs Doyle,

01:15:34who was, like, 30 years ago, for instance, you know.

01:15:38Do you have a favourite episode?

01:15:40I love the Milkman episode.

01:15:41It's so good.

01:15:43It's so good.

01:15:43Hairy babies, you know.

01:15:44People brought little sideburns and moustaches

01:15:48and everything onto babies.

01:15:49I just thought that was genius, really, you know.

01:15:52It's a brilliant episode.

01:15:54It really is.

01:15:55Great fun.

01:15:57I'm adding spinach and scallions to a bowl

01:15:59and mixing with cream cheese.

01:16:02So, this is bladderwrack.

01:16:03This is the seaweed that I think goes just about everywhere in Ireland.

01:16:06And the seaweed is going to season the water

01:16:09that we're cooking our potatoes in.

01:16:10So, that's actually quite nice.

01:16:12Yeah.

01:16:13While the potatoes and seaweed are cooking,

01:16:15I'm going to toast the breadcrumbs with garlic and butter

01:16:17for the top of our oysters.

01:16:20Are you ready to open some oysters?

01:16:22So, a few little things to bear in mind when you open an oyster.

01:16:25You do want an oyster knife.

01:16:28If you don't have an oyster knife,

01:16:29I would say go get an oyster knife.

01:16:31The reason being is that you need really strong steel.

01:16:34Any other knife is not going to do.

01:16:36So, first of all, you take a long tea tail

01:16:38and you flip it over your hand.

01:16:40Your hand is underneath there,

01:16:41but it's in control and it's holding the oyster where it can be.

01:16:44So, you always want to have your oyster pointy side

01:16:46going towards you, right?

01:16:47You put your knife in and you wiggle it side by side, right?

01:16:51You're trying to not damage the fish

01:16:54so you're not going in too far.

01:16:57So, once you've kind of clipped the mussel

01:16:59that holds the lid and the flesh together,

01:17:02take your knife and you kind of run it along down.

01:17:07This is where you show the true respect for your oyster.

01:17:12So, then you are left with this lovely, perfect example

01:17:15of what the oyster should look like.

01:17:16Do you want to give it a shot?

01:17:18All right.

01:17:21Right.

01:17:22Now, I'm thinking around here.

01:17:25Now, remember wiggle, wiggle, wiggle.

01:17:27You can do wiggles different ways.

01:17:29Oh, this is good.

01:17:30Oh, yeah.

01:17:31Oh, yeah.

01:17:32Oh, oh, hello.

01:17:34Yes.

01:17:35Don't look.

01:17:36Just, you know.

01:17:39Is it not, isn't it?

01:17:40It is.

01:17:41It popped in the bowl.

01:17:42I think so, yeah.

01:17:42Okay, let's go for round two.

01:17:44The potatoes have been boiling away until I can pass my knife through them.

01:17:50I've let them cool, cut them into slices and sprinkled with a little salt.

01:17:55I'm going to put the potatoes in a pan on a high heat and turn them once the edges go golden

01:18:01brown.

01:18:02Look how wonderful that one was.

01:18:06Come on.

01:18:07Come on.

01:18:08Thank you, chef.

01:18:09That's it.

01:18:09Oh, I'm just going to grate a little bit of, um, coshnitira.

01:18:14It's like a, it's like a sheep's cheese, similar to like a pecorino.

01:18:18It's not Irish.

01:18:19Right.

01:18:19So, as you continue to, um, open those oysters, I, I'm going to give them a little wash.

01:18:28We're going to put an oyster in here.

01:18:29We're going to put our cream cheese and spinach on top and then some crumbs.

01:18:33That's right.

01:18:33That's the right.

01:18:34Perfect.

01:18:35Yeah.

01:18:39They're slippery little devils.

01:18:44So, you're going to take like a spoon of our mix and then you're just going to cover the oyster.

01:18:50Okay.

01:18:51And what the plan is, is that the heat of the oven has got to heat up the shell and has

01:18:57got to heat up the top before it gets to the oyster in the center.

01:19:00So, what we're doing is that we're protecting the center of the oyster so that everything

01:19:04involved is kind of hot and cooked before the oyster starts to cook.

01:19:08Does it drive you nuts if people just, just, you know, shovel it into themselves and it's

01:19:14over really quickly, the meal, no?

01:19:16No.

01:19:16I mean, sometimes I do wish that I could slow myself down, but I eat like I'm being chased

01:19:21by somebody.

01:19:23Like, I'm like, I can't get it into me quick enough.

01:19:26Before it goes into the oven, I'm going to sprinkle over the breadcrumb and cheese mixture

01:19:30to top it off.

01:19:33Into the oven they go and after only a few short minutes, there we have it.

01:19:38Oyster Rockefeller with a bladder rack and lettuce salad and crispy sautéed potatoes.

01:19:46Thanks for that, Anna.

01:19:51But where's the cup of tea?

01:19:52Right, it's time to find out whether it's food heaven or food hell for Tom.

01:19:55It could be food heaven, which was chicken and tarragon.

01:19:58It could be food hell, which was salmon.

01:19:59Boo.

01:20:00What do you think you got?

01:20:01What's that, man?

01:20:02You've got...

01:20:03What is it?

01:20:04I can't wait to find out.

01:20:05It's heaven.

01:20:06Thank you so much.

01:20:0766% of you wanted heaven, so well done, you.

01:20:11Right, I'm going to go on with this.

01:20:12We've got seven minutes.

01:20:14Gosh, that's exactly enough time.

01:20:17You are going to...

01:20:18If you chop up that bacon with some garlic and a little bit of oil and butter and then

01:20:23dice up the French beans.

01:20:26All the old-fashioned, but have we got enough time to cook this chicken in seven minutes?

01:20:29Yeah, it's all done already.

01:20:30I think I could be in food heaven, quite literally, if that is the case.

01:20:35Right, so...

01:20:37Lovely pans you've got there, Matt.

01:20:38I'm going to rattle...

01:20:39That's money, isn't it?

01:20:40That's money.

01:20:41Rattle through this.

01:20:43So, jointed chicken, season it well.

01:20:46That goes in a pan.

01:20:47That's not too much salt.

01:20:48That's not too much salt.

01:20:49No, okay, fine.

01:20:50No, because there's a lot going on in here.

01:20:52Yeah.

01:20:52Right.

01:20:53Spend a lot of time doing it.

01:20:55Not like me.

01:20:56Get a nice golden brown colour all over it.

01:20:59And then what you would do at home is you'd whip it out the pot.

01:21:03And then you would chuck in some celery.

01:21:06I've got quite a lot of garlic.

01:21:07And you can put that on your windowsill if you...

01:21:10I used to grow a lot of cress.

01:21:14Did you?

01:21:15Oh, I bet you did.

01:21:16I bet you loved growing cress.

01:21:17Put in your egg sandwiches.

01:21:18I did.

01:21:21Right, so let's go on with this.

01:21:22Helen, let's have some alcohol.

01:21:24Oh, yes.

01:21:26Right, for this one, you've got something over there.

01:21:28I hope you've got some over there, under the counter.

01:21:30Oh, yeah, we've got some, yeah.

01:21:31So this is from...

01:21:33We've got a wipe with this.

01:21:35Oh.

01:21:35And it's new from the co-op.

01:21:38And it's £8.50.

01:21:39Grenache Blanc is the grape.

01:21:41And again, a bit like the Cabernet Franc we had earlier,

01:21:44you don't often get this grape all on its own.

01:21:46It's usually hidden in a blend.

01:21:48But the reason I love this one is just the fruit on it is so fresh.

01:21:53It's like proper stone fruit and really clean and crisp.

01:21:57So we're in the longedop for this one.

01:21:59And the longedop is like a big natural fruit bowl.

01:22:02Everything grows really well there, including grapes.

01:22:05But because it's quite a big space, obviously there's a lot of it,

01:22:09so it does mean you get great value down there as well.

01:22:12So I really love this one.

01:22:13I'm so boozy, I haven't picked up my glass.

01:22:16That's very unlikely.

01:22:17Can I feed it to you?

01:22:19What do you think about English wines?

01:22:20I know we're getting more, aren't we?

01:22:23More English wines.

01:22:24Yeah, yeah, a lot.

01:22:25It's fantastic.

01:22:26In the South East of England, of course, we can grow.

01:22:28Like they do in Champagne.

01:22:30Yes.

01:22:30Yes, absolutely.

01:22:32But also we're doing more still wine now as well.

01:22:34Yes, it's not all sparkling.

01:22:35And I'm very excited about the still wines that we're making now.

01:22:38Even red wines, which is...

01:22:40Yes.

01:22:40Literally ten years ago, none of us thought we'd be making...

01:22:43good, drinkable, still red wine.

01:22:46Now, look at us.

01:22:47Yes.

01:22:48Absolutely.

01:22:49Ooh, yes.

01:22:50Talk about yourselves.

01:22:51Okay.

01:22:52Okay, well, I've got a podcast out.

01:22:55And that's...

01:22:56Yes.

01:22:58It's a visualised podcast.

01:23:00That's not the same as television, apparently.

01:23:01I do want to ask you about your book.

01:23:03Oh, yes, feel free.

01:23:04There is a fiction book coming, I know.

01:23:07Well, I've written my first novel and that's coming out in May.

01:23:10And it's called Common Decency.

01:23:12It's about suburbia, because I live in suburbia.

01:23:15And we were just talking about suburbia, weren't we?

01:23:17And saying about how, like, it's often been maligned as being a bit boring.

01:23:21But I like that.

01:23:22I'm a fan.

01:23:22I'm a fan of it.

01:23:23I like a boring life.

01:23:25I like people being nice to each other and having a bit of space so they can enjoy the nature.

01:23:29Yes.

01:23:30And a bit of everything else.

01:23:31I'm really hoping you've got neighbourhoods.

01:23:32Oh, sorry, Tom.

01:23:33Oh, don't worry.

01:23:34Don't worry.

01:23:34You just threw an entire jug of...

01:23:36What was that?

01:23:37That was wine.

01:23:37Wine.

01:23:38Oh, well, I'll suck it out of my jacket later.

01:23:40Would you like some of mine?

01:23:42Would you like some of this?

01:23:43I don't need it.

01:23:44Something to have on the bus.

01:23:45It's fine.

01:23:45No, no, you have that.

01:23:47That's fine.

01:23:47Oh, and I think it's an English wine.

01:23:51I've never done that before.

01:23:52Butterfingers.

01:23:53Yes, sorry about that.

01:23:53Right, literally.

01:23:55Yes.

01:23:55You don't need that cloth, do you?

01:23:57No, no.

01:23:58I just always worry about the floor.

01:24:00I think it's because you were a bit of an emotional wreck today.

01:24:03Oh, yes.

01:24:04It's a lovely show.

01:24:05I'm all over the show.

01:24:06You are all over the show.

01:24:07And it's I'm at fault.

01:24:09In a really lovely way.

01:24:13Listen, I'm going to tell you what I'm going to do now.

01:24:15Okay, I'll just carry on mopping up the floor.

01:24:18The recipe's on the website.

01:24:21So when the chicken's cooked, I'm now going to add some Dijon mustard and egg yolk and some creme fraiche and then fresh tarragon because Tom loves tarragon.

01:24:32I love tarragon.

01:24:33And some parsley.

01:24:34Ask people about me, they'll always say, he loves tarragon.

01:24:38He's obsessed with it.

01:24:39I hope he gets it on Saturday Kitchen.

01:24:41So, McKayla's in the corner with a mop ready to go.

01:24:43So, I've done a bit of it with the tea towel.

01:24:47But, yes.

01:24:49Anyway, ignore me and the mess.

01:24:51Well, Matt.

01:24:52Come back to the podcast.

01:24:53Oh, I've got a podcast.

01:24:54It's called Boddering.

01:24:55And, well, I suppose, based on suburbia, I wanted to do something that was kind of peaceful and allowed people a bit of space to talk.

01:25:03Not that this doesn't allow people space for talking.

01:25:07Gosh, it's quite frantic, isn't it?

01:25:09And so, yes, I kind of wanted to do it as a little bit of a statement about all the kind of stress in the world.

01:25:17Because I don't think I'm all too stressed, Matt, actually.

01:25:19I reckon.

01:25:20I don't know about you, Mike.

01:25:22My blood pressure's gone through the roof, actually, this morning.

01:25:27But, well, that looks lovely, actually.

01:25:29That looks lovely.

01:25:29It's something Nigel Slater would probably make.

01:25:31You are a fan, aren't you?

01:25:32I would dream of, my Nigel Slater dream life.

01:25:35I would love to have a life like he has with his fern garden.

01:25:38He has a lovely garden.

01:25:39Oh, he's got a lovely garden.

01:25:40Oh, to be Nigel Slater.

01:25:42Have you been there?

01:25:42I haven't, but I've interviewed him and I've talked to him all about his garden.

01:25:46He's amazing, I love him.

01:25:48He's amazing.

01:25:48He's a very calm presence, isn't he?

01:25:50Yeah, it's not like this.

01:25:51I hate to tell you, nothing like this.

01:25:56Do you want the rest of his butter in the night?

01:25:58I don't know.

01:26:00I'm going to pop it in.

01:26:01I don't remember the episode when Nigel Slater threw a jug of wine over somebody.

01:26:08Yes, that sort of, that kind of, that kind of thing.

01:26:10I've never met him, though, if you're out there, Nigel.

01:26:13No, he's a lovely, lovely man.

01:26:14I've never met him.

01:26:15I think I'd start crying if I met him, so I'm...

01:26:17Right, too...

01:26:18Yeah, I'd be too emotional.

01:26:18Just too much.

01:26:19Too much, too much.

01:26:20But I think there's, you know, I'm convinced that we're all arguing too much.

01:26:26We're all rowing with each other too much.

01:26:28And I think, you know, we just need a bit of peace and heart, really, don't we?

01:26:32Just a bit of time to listen to one another.

01:26:35And when you talk, I mean, do you have sort of subjects you're going to talk about?

01:26:38Or does it just go off on tangents?

01:26:39I go off on tangents, really, because, you know, things that are too formatted, I find sometimes can feel a bit insincere.

01:26:46So, actually, I like it when it goes a little bit... I do like it when it goes a bit wild, like we've done today.

01:26:50A bit wayward.

01:26:51A bit wayward.

01:26:52I'm already looking forward to the podcast with you two.

01:26:55I mean, that's...

01:26:55I mean, as I say, I don't know, Matt, if you should be available, actually, for those dates I've given you.

01:27:00Too late, you can't take it back now.

01:27:05Oh, absolutely.

01:27:06I'm coming over.

01:27:07I'm convinced as well that showing my lack of knowledge on gardening as well...

01:27:13We should do a barbecue episode.

01:27:14Oh, I'd like that.

01:27:16Oh, I have terrible dramas with my barbecue, because I don't know what I'm doing.

01:27:20OK.

01:27:21Are you good at barbecue?

01:27:22Yeah, I'm all right, actually.

01:27:23What do you do?

01:27:24Do you do, like...

01:27:24Have you got one of those ones that...

01:27:25Properly?

01:27:25What, do you do a few chicken drumsticks and a sausage?

01:27:33That's the title of my book, actually.

01:27:37There's a life left behind.

01:27:40Is that cooked?

01:27:42Yes, it's cooked.

01:27:42That's the raw one.

01:27:43Oh, that's the raw one.

01:27:44There's one I did earlier.

01:27:45Sorry.

01:27:46Sorry.

01:27:47OK, there's some chicken.

01:27:48Great.

01:27:49Great.

01:27:49Lovely.

01:27:50Here's some mash.

01:27:52Rabindar.

01:27:52What do you put in your mash?

01:27:53Do you put cream?

01:27:54A lot of cream and a lot of butter.

01:27:55It's almost like equal quantities.

01:27:58Oh, right.

01:27:59Yes.

01:27:59Take that.

01:28:00Lord.

01:28:01Right, you tuck into that.

01:28:02Oh, the tariff, I tell you, is really wonderful here.

01:28:04It's really delicious.

01:28:06Do you grow it?

01:28:07No, can't be bothered.

01:28:08But the herbs, they can be quite difficult to grow.

01:28:12Well, they like...

01:28:12Do you know about that, Martha?

01:28:14What sort of tips for you?

01:28:15I can fill you in.

01:28:16Oh, I'd like that.

01:28:17Yeah?

01:28:17You know, things like mint, I can grow quite easily.

01:28:19They like abuse, I think, herbs.

01:28:21Do they?

01:28:21Mm.

01:28:22The more you mistreat them, the better they are.

01:28:25I've heard that about...

01:28:26Hold that thought, Tom.

01:28:27Because that's all for us today on Saturday Kitchen Live.

01:28:30Thank you to Rabindar and Martha and Imad and Helen and, of course, Tom.

01:28:33All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.

01:28:37I've got more Best Buy to do tomorrow morning at 10 on BBC Two and I'll be back here live

01:28:42next Saturday with Georgina Hayden, Jamie Oliver and Bob Mortimer.

01:28:47Enjoy the rest of your weekend.

01:28:48Bye!

01:28:49Bye!

01:28:50Bye!

01:28:51Bye!

01:28:52Bye!

01:28:53Bye!

01:28:54Bye!

01:28:55Bye!

01:28:56Bye!

01:28:57Bye!

01:28:58Bye!

01:28:59Bye!

01:29:00Bye!

01:29:01Bye!

01:29:02Bye!

01:29:03Bye!

01:29:04Bye!

01:29:05Bye!

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