Saturday Kitchen Season 2025 Episode 47

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Transcript

00:00:00Good morning, we're gonna warm you up with an array of global dishes and top up your glasses with the best tipples guaranteed to raise the temperature wherever you are.

00:00:09Saturday Kitchen Live.

00:00:30Hi, welcome to the show.

00:00:34Imad Alarnab and Ravinda Bogle are treating us to a pair of vibrant dishes packed full of flavour and Helen McGinn's matching them with her pick of the best bargain wines from around the world.

00:00:44Now our special guest today is the star with the ABC of hosting roles.

00:00:47He appraises apprentices on your fire, he berates bakers on Extra Slice and critiques celebs on Cooking with the Stars.

00:00:55He's now moved on to pee for podcasts with potters around his garden with pals.

00:00:58Please welcome the brilliant Tom Allen.

00:01:01Lovely.

00:01:03Hi Tom.

00:01:03Lovely introduction, I thought it would never end.

00:01:07Lovely to be here as ever.

00:01:08Good, lovely to have you here.

00:01:10Podcast, gardening.

00:01:11Oh well, I just thought, you know, what the world needs is another podcast.

00:01:16Another podcast.

00:01:17To add to that 500 million there are.

00:01:19Exactly.

00:01:20Podcasts or as we used to call them, Radio 4.

00:01:22But, so, yes, I've gone into the garden to do it though because I find that very relaxing and I think in a world of, you know, there's too much stress in the world.

00:01:32Yeah.

00:01:32Actually it's nice to just...

00:01:33Well it is the complete sort of antithesis of that, isn't it?

00:01:36Well thank you for saying that.

00:01:37Lots of bird songs.

00:01:38We keep the bird song in, we keep the church bells in, even aeroplanes going over we leave in because if you record something normally...

00:01:45Chislehurst for you.

00:01:46That's...

00:01:46Please, Matt.

00:01:47Tell people where I live.

00:01:49Oh sorry.

00:01:49It's a very desirable area.

00:01:53Tell me about the full address.

00:01:54Yes, yes, well it's not a very big place so you're in Chislehurst.

00:01:59See me there.

00:02:00So thanks, thanks for that.

00:02:03And, yeah, so, yeah.

00:02:07Let's talk more about that please.

00:02:09Right, let's see what's on the menu today.

00:02:12Ravinda, tell everyone where you live.

00:02:15What have you got for us, Ravinda?

00:02:17I am making a dish that says boo to the flu.

00:02:20Yep.

00:02:20It is my rice porridge congee.

00:02:23Look at that hand going in there.

00:02:24With speared scallops and a turmeric broth.

00:02:27Beautiful, look at that.

00:02:29Very, very nice.

00:02:30Imad, always lovely to have you here.

00:02:31Thank you so much.

00:02:32You've got a delicious Middle Eastern recipe with a lot of complex flavours, right?

00:02:36Yes, we have a very nice vegan dish called dahbiyah, which is golden in Arabic and it's inspired from the...

00:02:45Um, uh, from Hammara.

00:02:47Excellent.

00:02:48Yeah, excellent.

00:02:49Looks simple, a lot of different flavours in there.

00:02:51Yeah, but it's, it's...

00:02:52Imad always brings a very calming influence, I think, for the show.

00:02:56Yeah.

00:02:57Simple yet complex.

00:02:59How are we doing?

00:03:00What are you saying?

00:03:01What have you got for us?

00:03:02I have wine.

00:03:04Yeah?

00:03:04Great.

00:03:04So I have got...

00:03:05Exactly.

00:03:06Basically, I have one job.

00:03:08It's really excellent.

00:03:09So, um, I've got a beautiful sunny white with your dish.

00:03:13A really lovely crunchy red with yours, Imad.

00:03:16And everything today actually is under a tenner.

00:03:19Oh, I don't know.

00:03:19What?

00:03:20Why do I get the cheap stuff?

00:03:21Sorry.

00:03:21Yeah, next week, get out the nice ones next time.

00:03:26And we all know where you live, don't we?

00:03:28Oh, just don't you start that.

00:03:30Oh.

00:03:30Yes, honestly.

00:03:32Where do you live?

00:03:32Leafy Hampshire.

00:03:33Do you?

00:03:34Oh, I like Hampshire.

00:03:35Oh, that is lovely.

00:03:36It's very lovely.

00:03:36Oh, really suits you as well.

00:03:40That's a nice county.

00:03:43No cheap booze there, I bet.

00:03:45Keep all the good stuff there, don't you?

00:03:49At the end of the show, you know how this works.

00:03:51Food heaven, food hell.

00:03:53Yes.

00:03:53What are you loving at the moment?

00:03:54Well, I love the idea of one pot cooking,

00:03:58because I think that saves on the washing up.

00:04:00Not that I actually do the washing up that much,

00:04:01but the butler does it.

00:04:03But I...

00:04:05You should go to Hampshire.

00:04:06Yeah, I know.

00:04:07I bet you can't move for footmen in Hampshire.

00:04:10I say the butler.

00:04:11I mean my partner.

00:04:12But the...

00:04:13So I like the idea of doing one pot cooking,

00:04:15and I like the idea of chicken as ever.

00:04:17So I think that would be my heaven.

00:04:19My hell.

00:04:20I get a bit bored of salmon.

00:04:21I'm not sure about salmon.

00:04:22Right.

00:04:23I don't even know what it is sometimes.

00:04:26I like the fact that it's rainbow, but...

00:04:28Okay.

00:04:29But...

00:04:29Oh, no, that's trout, isn't it?

00:04:30That's a trout.

00:04:31I'm not very good at fishing.

00:04:33But, you know, I don't know what's...

00:04:35What do you think?

00:04:36I find it a bit...

00:04:36What even is it?

00:04:37What even is it?

00:04:38What even is it, Matt?

00:04:39You know?

00:04:39Okay.

00:04:40As ever, what Tom gets to eat at the end of the show is down to you guys at home.

00:04:44But will you say we serve a play to have a fricassee?

00:04:47Oh, I would.

00:04:48So I'm going to make a cosy, comforting one-pot fricassee filled with a whole joint of chicken,

00:04:56some mushrooms, a medley of veg, all enriched with creme fraiche and an egg yolk for extra richness.

00:05:00I'm going to serve the fricassee with a creme fraiche and some green beans tossed with some crispy bacon.

00:05:06Or do you think salmon is far from boring?

00:05:09If so, I'm going to make an impressive salmon wellington by layering up a side of salmon with some sautéed mushrooms,

00:05:15creamy spinach and ricotta mix.

00:05:16So you can serve the wellington with some roasted Jerusalem artichokes and a bitter leaf winter salad.

00:05:21Oh.

00:05:22Log on to the website now and view the terms from previously noticed and have your say.

00:05:25All that's still to come, plus Tom's love of gardening inspired us to invite Martha Swales in

00:05:30to give us ideas on some edible winter planting that literally anyone can have a go at home,

00:05:36even if you don't have a garden.

00:05:37Right, let's get on with cooking.

00:05:39Let's cook.

00:05:40Scallops.

00:05:40Nice.

00:05:41Ravinda, how exciting.

00:05:42Very, very delicious.

00:05:43Very luxe.

00:05:44But you could equally do this dish with mackerel or salmon or leftover chicken.

00:05:50Actually, it's more traditional with chicken.

00:05:51So you're making the porridge for me.

00:05:53Okay.

00:05:53So wash that rice for me.

00:05:56You don't want to take too much of the starch out.

00:05:58This is jasmine rice.

00:05:59Right.

00:05:59I'm going to get on with making the paste, which is a cinch to make.

00:06:05You're literally just chopping everything up, not even peeling anything.

00:06:09I've got lemongrass here.

00:06:10And I'm not going to waste these ends.

00:06:12They're going to go into your porridge.

00:06:13Lovely, aromatic.

00:06:15Okay.

00:06:16And then some ginger, some turmeric.

00:06:19You can use ground turmeric here, but fresh is always best if you can get hold of it.

00:06:24Okay, you're not bothering to peel it either, I see.

00:06:26No, because we're going to strain the broth.

00:06:28And 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.

00:06:35You get real great flavour.

00:06:37And it's actually something I always make in large quantities, stick in the freezer, and then every time I make stock or a bone broth, this all goes in.

00:06:48And it's all those anti-inflammatories that kind of really stave off winter colds.

00:06:54I love lime leaves.

00:06:56So in this rice, we've got some ginger, star anise, a bay leaf, the, what are they called, lime, lemongrass.

00:07:01Lemongrass, yeah.

00:07:02Just the ends of the lemongrass.

00:07:04You're not wasting anything.

00:07:05And a bit of avocado oil.

00:07:07Avocado oil, yeah.

00:07:08Yeah, it's, again, it's quite neutral, but I think it's healthier and much better than vegetable oil.

00:07:14Okay, nice.

00:07:16And it's got a flavour, it's got a strong flavour?

00:07:18Not a strong flavour, it's fairly neutral, but it's just got that lovely kind of fruitiness to it, which I really like.

00:07:25Okay, right, so we've got macadamia nuts and coriander going in there.

00:07:28Yeah, they're just going to get roasted off in that pan there.

00:07:32Mm-hmm.

00:07:33Dry, dry roasted?

00:07:34Dry roasted, just to get that sort of flavour out.

00:07:37Uh, side, that's your favourite nut.

00:07:39I love macadamia.

00:07:41I do, and you could use cashew.

00:07:42What we're looking for is anything...

00:07:43I don't want to.

00:07:45They're much nicer.

00:07:46That's fine, they are much nicer.

00:07:48But you just want something that's going to give a really creamy texture.

00:07:51Mm-hmm.

00:07:52They've used candlenuts in Indonesia, but they're harder to get hold of here, so macadamias do the job.

00:07:58Just to see that nice kind of creamy texture, right?

00:08:01Exactly.

00:08:02I'm going to pop some water in here, just to help it along.

00:08:06Right-o.

00:08:07And then...

00:08:09So let's talk about where you came across this.

00:08:12So, it was...

00:08:14I was in Bali, one of our first holidays after we'd opened the restaurant.

00:08:18Mm-hmm.

00:08:18And as it always is, sod's law, my husband always gets sick.

00:08:23Like, the first day, you know, it's like when your body switches off.

00:08:26Well, that's because you shut down after things are busy.

00:08:28Yeah, exactly.

00:08:28Same at Christmas.

00:08:29So the...

00:08:30Yeah, same thing.

00:08:31And then, so, the chef at the hotel we were staying at made this for him.

00:08:36Mm-hmm.

00:08:36And it was so delicious...

00:08:38You thought you'd steal the recipe.

00:08:39Yeah.

00:08:40I wanted to...

00:08:41Put it on a swanky London restaurant.

00:08:42It was so, like, cynical.

00:08:45Cynical.

00:08:48Um, so you just whisk that up.

00:08:55You're making it really easy.

00:08:57Yeah, it is.

00:08:57It's so simple.

00:08:58I mean, I think when people think about making, you know, pastes for curries and things, everyone

00:09:05always thinks it's really hard, but you're just whizzing things up in a blender.

00:09:09I've got a little bit of neutral oil going in here, and then I'm going to start frying

00:09:14off that paste.

00:09:16And you want to really cook it out, because you remember you've got a lot of raw things

00:09:19like garlic and shallots in here, so you want to cook that out.

00:09:23And you know it's cooked out, number one, when you smell it, and number two, when...

00:09:28Um, you, um, it changes colour.

00:09:31It gets much darker.

00:09:33Okay.

00:09:34And then you just top it with some chicken stock.

00:09:37You could make this vegetarian, use vegetable stock, but I like the kind of deep, savoury

00:09:42flavour of chicken stock here.

00:09:43Right, nice.

00:09:44Let me trim these up.

00:09:45Right, let's talk about these scallops.

00:09:47We've been very generous with the scallops here.

00:09:49They're really good.

00:09:50The ones that we're getting, we're getting hand-dived ones from Orkney at the restaurant

00:09:53at the moment.

00:09:54How nice.

00:09:55And honestly, they're as large as steaks.

00:09:57They're huge.

00:09:57I've never seen such big ones.

00:09:59Well, we do have the best scallops, I think, in the world.

00:10:03Especially from that region.

00:10:06So you're going to season those up, fry them up for me in some avocado oil, and then you're

00:10:10going to finish them just with a little bit of sesame oil, just for that extra nuttiness.

00:10:14Okay.

00:10:15Right, let me take some of that.

00:10:17So what's going on in your world?

00:10:19Do you, uh...

00:10:20Giacconi is going well?

00:10:22Giacconi is ready for Christmas.

00:10:24The Christmas decorations are going up this weekend, I think.

00:10:27Mm-hmm.

00:10:27Um, we've just got all the beautiful new, uh, Christmas menu items on.

00:10:32Uh, scrag-end pie is back.

00:10:34What's that?

00:10:34It's like a shepherd's pie, but it's made with the neck of the lamb, which we cook overnight

00:10:39with lots of spices.

00:10:40Scrag-end pie?

00:10:41Yeah.

00:10:42Oh, I see.

00:10:42I thought that was some clever word I didn't know.

00:10:44Scrag-end.

00:10:45Scrag-end, yeah.

00:10:46Right.

00:10:47And, uh, what else we've got?

00:10:49We've got a mopo tofu chestnut and mushroom bao bun on as well.

00:10:54Nice.

00:10:55So I'm just going to drop in chicken stock now, and then you'd leave this to bubble for a good

00:11:01half an hour, and then it's going to get strained, so I'm going to actually strain this one off.

00:11:07So you could, uh, just have the broth on its own, right?

00:11:10100% it, I swear by it, but, like, winter colds and flus, it's the best thing.

00:11:16Have it first thing in the morning.

00:11:20And it's, it literally does keep any sniffles at bay.

00:11:25Did it, did it cure your husband?

00:11:27It did.

00:11:27Good.

00:11:28But it's just, like, one of...

00:11:29You don't want anyone ill on your holiday, do you?

00:11:31No, definitely not.

00:11:33Ruin my holiday for me.

00:11:36Um.

00:11:37So, yeah.

00:11:39Um, so what else is happening?

00:11:41You, uh, you've got a new restaurant opening, is that right?

00:11:43We do.

00:11:44Next year is going to be a really, really busy year for us.

00:11:47Yeah.

00:11:47Big year.

00:11:48So we've finally got a date.

00:11:49We're opening at the Victoria and Albert Museum East, the new one in Stratford.

00:11:54We're taking over their ground floor eating spaces.

00:11:57And that is opening on April the 18th.

00:12:00So I'm currently recipe developing, menu testing.

00:12:04Mm-hmm.

00:12:05It's exciting.

00:12:06Busy.

00:12:07Exciting.

00:12:08Kind of nerve-wracking.

00:12:09Very nerve-wracking.

00:12:10I think to partner with such an incredible public institution...

00:12:15Yeah.

00:12:15...feels like a real opportunity and a moment and a privilege as well, because it's really

00:12:21about serving the community in Stratford, speaking to the community, making sure that

00:12:25they feel welcome and part of the museum.

00:12:28And what does it, how does it differ, the one East?

00:12:31Do they show, do they have sort of different, is it like Tate and Tate Modern?

00:12:35Is it that sort of?

00:12:36Uh, I'm not sure.

00:12:37I mean, I think it's just about a completely different community.

00:12:42I think they want to get younger people visiting the museum more.

00:12:46So exhibitions that will really excite younger people.

00:12:50We want to create really high-value jobs for young people in the area as well.

00:12:54So, yeah, I'm really excited about it.

00:12:56It's a great opportunity.

00:12:58So, it is.

00:12:58It's incredible.

00:13:00Right, so, I have got my rice cooked in here.

00:13:04So, you can see, it's cooked down to, like, a slurry.

00:13:07It's kind of...

00:13:08You want to cook that rice down until it's completely broken down.

00:13:12So, if you're bad at cooking rice...

00:13:14Perfect, which I am.

00:13:15...it's a thing to do.

00:13:16So, you can overcook it and it's perfect.

00:13:17I know.

00:13:18I'll teach you to make rice.

00:13:19Okay.

00:13:20And then, yeah, and also great for people who don't have...

00:13:24...to have teeth.

00:13:25Because this is...

00:13:25What?

00:13:27This is really easy to eat.

00:13:29Oh, it's my favourite thing.

00:13:31Does anyone know anyone with no teeth in?

00:13:33Modern dentistry is going to surpass that, I think.

00:13:37Did you say this is a congee?

00:13:39It's a congee, yeah.

00:13:40So, what makes a congee?

00:13:41Is that like a sort of porridge?

00:13:43It's a rice porridge.

00:13:44So, you basically cook the rice down in stock

00:13:47until it completely breaks down and becomes like a slurry.

00:13:52Oh.

00:13:53Right.

00:13:54So, scallops finish with a tiny...

00:13:56Not selling it.

00:13:57...slurry.

00:13:58Scraggins.

00:14:00No.

00:14:00That's going to keep on watching.

00:14:02No, I know.

00:14:03All those lovely culinary terms.

00:14:05And I love the idea of a museum with a good food offering, I have to say.

00:14:09Exactly.

00:14:09We've all been to those places where you have to queue up with a tray

00:14:12and just have a...

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

00:14:16You can only get something quite mundane, like a slice of quiche Lorraine in a quicheteria.

00:14:22There's always a carrot cake.

00:14:23Or a carrot cake, which actually I don't really like that much.

00:14:26I quite like it, but I don't like it as much as they seem to think I do.

00:14:30Right.

00:14:32Here you are, Ravinda.

00:14:34Take those off.

00:14:35There's your scallops.

00:14:36They look beautiful.

00:14:38You're very welcome.

00:14:39If you want to make Ravinda's ridiculously good rice at home,

00:14:42you can find the recipe at bbc.co.dk.

00:14:44Kitchen or scound a QR Co below and it'll take you straight to her dish.

00:14:48They're so beautiful.

00:14:49They're so nice and bouncy, exactly how I like them.

00:14:53Marvellous.

00:14:54Excellent.

00:14:54Right, so we've got that.

00:14:56And then we're going to finish off with all our gubbins here.

00:14:59So I've got some crispy shallots.

00:15:00The gubbins is a great word, isn't it?

00:15:02It's a great word.

00:15:03I feel like it's a food stylist word.

00:15:06Gubbins.

00:15:06Yeah.

00:15:09So, yeah, crispy shallots going on there

00:15:11and then we've got some lovely fresh matchsticks of ginger,

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

00:15:20And then some spring onions.

00:15:22And you mentioned in rehearsal

00:15:24the combination of turmeric and black pepper.

00:15:27Exactly.

00:15:27So that is the compound that makes turmeric like superfoodies.

00:15:33So I'm going to...

00:15:34And does that do something chemically and sort of supercharge it?

00:15:37I think so.

00:15:37I'm not a scientist, as you know, but, yeah,

00:15:40I think it makes a compound that's very, very good for your health.

00:15:44With turmeric, though,

00:15:44I find if it goes on the work surface, it marks it.

00:15:48What do you guys do about that?

00:15:50I mean, I know this isn't a cleaning show.

00:15:53I always think, you know, if it goes...

00:15:55If you get, like, your white T-shirt, Matt,

00:15:56if you've got turmeric on that,

00:15:57that would be a nightmare to get out.

00:15:59Just throw it away.

00:16:00Great.

00:16:01I'm being told lemon juice.

00:16:03Lemon juice, really?

00:16:04Does that work?

00:16:05White vinegar.

00:16:05White vinegar works.

00:16:06Oh, you see, that is handy,

00:16:09and I bet people at home will be glad to know.

00:16:11Well, you can go on your work surface as well.

00:16:14It's a nightmare.

00:16:14Finished, Jesus.

00:16:15I have finished,

00:16:16and then you've just got these little thingies of broth.

00:16:19Beautiful.

00:16:19So this is my rice congee with seared scallops and turmeric broth.

00:16:26Fantastic.

00:16:27Well done.

00:16:27Right, could you bring the other one across, please?

00:16:36Right, there you are, Tom.

00:16:37Oh, is that...

00:16:38Oh, right.

00:16:38Pour your own broth over.

00:16:39Oh, I say.

00:16:41Oh, here we are.

00:16:41And I'll pour this one and pass it over.

00:16:43You should do the pouring, I think, in that.

00:16:45You're the chef.

00:16:45And is this as close to the original?

00:16:48I think it's my version of it.

00:16:50Yes.

00:16:51You dive in.

00:16:52But it still has all the...

00:16:54That's that beautiful fragrance.

00:16:55Yeah, here we go.

00:16:56Isn't it, it's like wellness in a bowl.

00:16:58Oh, it's amazing.

00:16:59Oh, is I'm getting two...

00:17:01You're getting two.

00:17:01No, you're just getting one.

00:17:02You're getting one.

00:17:03That's for you.

00:17:05Sorry, sorry.

00:17:06Oh, okay.

00:17:07Yeah, yeah.

00:17:08Sorry, right.

00:17:08Yeah, we're not having to share.

00:17:09Gosh, and you guys aren't having anything.

00:17:10No, no, we're not having anything.

00:17:11Okay, fine.

00:17:12It's okay to that.

00:17:12It makes me a little bit suspicious.

00:17:16What have we got here?

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

00:17:20This is...

00:17:20The grape is called Grillo,

00:17:21and this is new on the shelves in Tesco.

00:17:24So this is the Tesco Finest Grillo,

00:17:25which has just got the most beautiful label.

00:17:27Literally, as soon as I saw it,

00:17:29I thought this has got to go with a dish with real warmth.

00:17:32Very white lotus.

00:17:33It is very white lotus, exactly.

00:17:35And it's 8.25 from Tesco.

00:17:37It's new on the shelves.

00:17:38So when I tasted it for the first time just about a month ago,

00:17:41I loved it so much,

00:17:42I almost put the rest of the bottle in my handbag,

00:17:45but I didn't.

00:17:46It is just got that...

00:17:47Because that's a bad look, I think, to you.

00:17:49It is.

00:17:49Quite a bad look, isn't it, exactly?

00:17:50I mean,

00:17:51Theft is not a great look.

00:17:52Call me old-fashioned,

00:17:53but I think you getting stopped on the way out

00:17:56with a few bottles of wine that you've stolen,

00:17:58I think could really, I don't know, tarnish...

00:18:00It could a little bit, yes.

00:18:01You did mention you live in Hampshire.

00:18:03That's my defence.

00:18:04I don't think people would look like you.

00:18:06It wouldn't say I knew on that at all, I have to say.

00:18:08So it's got freshness, which you do need,

00:18:11but also it's just got that lovely warmth

00:18:13because with the turmeric in there as well,

00:18:15it just adds another flavour.

00:18:16If it was just a scallop on its own,

00:18:18keep it light and fresh,

00:18:19but with this, I think it can take a wine with a bit...

00:18:21Very nice.

00:18:22Just gorgeous.

00:18:23Yes, there's a lot going on.

00:18:24Yeah, it's just really warm and gorgeous.

00:18:26Tom, how is that?

00:18:27The food?

00:18:28Yes.

00:18:28Delicious.

00:18:29Absolutely lovely.

00:18:30And so fresh and so, like you say,

00:18:33that fragrance to it, that spiciness and that...

00:18:35Oh, you do feel healthier.

00:18:37I mean, I didn't feel very well beforehand.

00:18:38It does taste like it's good for you, doesn't it?

00:18:40It does.

00:18:40It tastes very healthy, very, very lovely.

00:18:42Yes.

00:18:43You happy with that, Imad?

00:18:44Stunning.

00:18:44Thank you so much.

00:18:45You're very welcome.

00:18:46Remind us what you're doing in a bit.

00:18:48We're going to do dahabia.

00:18:50Mm-hm.

00:18:51It's inspired from muhammara.

00:18:53It's a vegan dish, lovely, and, yeah, you're going to love it.

00:18:57I can't wait.

00:18:58Don't forget, you're in charge of what I cook

00:19:00at the end of the show,

00:19:00but do you prefer Tom's idea of food heaven

00:19:02and one port chicken and tarragon fricassee with some mash?

00:19:05I love tarragon.

00:19:06Or his idea of food.

00:19:08I eat that all day.

00:19:09Salmon transformed into a delicious salmon wellington

00:19:12with roasted artichokes.

00:19:13Log on to the website now.

00:19:14Have your say.

00:19:15People are going to be doing it, aren't they,

00:19:16in their droves.

00:19:17Yes.

00:19:18We're going to log on to the website.

00:19:20Right, let's head to Thailand now with Rick,

00:19:22and he's getting to the heart of the country's cuisine,

00:19:24cooking the Thai national dish.

00:19:26Mm-hm.

00:19:34Unlike Vietnam, I've been to Thailand many times

00:19:37and know the food well.

00:19:38In fact, Thai food is on the menu of loads of pubs in Britain today.

00:19:43But things often get lost in translation,

00:19:46and so in this odyssey through South East Asia,

00:19:49I wanted to find authentic dishes

00:19:51that are cooked and served the same way day in and day out.

00:19:56And the best food over here, in my opinion, is street food.

00:19:59And this place has the reputation for cooking great Pad Thai,

00:20:03which means noodles cook the Thai way.

00:20:06I came here with Christopher Chung,

00:20:09who has an infectious love of food that fired my imagination.

00:20:13So this area's called Ghost Gate?

00:20:15Yes.

00:20:16Why?

00:20:18Just around the corner here,

00:20:20that's where all the old temples and it's near the palace ground.

00:20:23Yeah.

00:20:24In the olden days, you have all these criminals.

00:20:26They get executed around here.

00:20:28Criminals, right?

00:20:30Right around here.

00:20:31And the bodies come out from these gates.

00:20:34So all you have is dead bodies going in and out of the gate.

00:20:38And of course, then the locals believe that

00:20:40since there are so many people dying here,

00:20:43that there will be ghosts around here.

00:20:45And therefore, the name, the Ghost Gate.

00:20:49And presumably, with all these bodies going in,

00:20:51you've got the families of those poor dead people

00:20:53would be coming to see them go.

00:20:56Yes.

00:20:56And they would have to have something to eat.

00:20:58Exactly, and then the food.

00:21:00And then, of course, they've got to have bring something famous

00:21:04and what is famous is the pad thai.

00:21:06So is this a particularly special pad thai?

00:21:09Well, it is the oldest pad thai store in Bangkok.

00:21:14And all what it's famous for is pad thai.

00:21:17There'll be a massive long queue.

00:21:19All they do is come here for the pad thai.

00:21:21Really?

00:21:21So, in other words, this is probably

00:21:24the most famous pad thai noodle restaurant, shop in Bangkok.

00:21:29It is, it is.

00:21:30And pad thai you can get all over the world, guys.

00:21:33This is as authentic as it gets.

00:21:35This is where it's at?

00:21:38Yes, this is where it's at and how you should have it.

00:21:40I can only get a rough impression of what these people are doing.

00:21:47They go at it with a real will.

00:21:49But as far as I can make out, pad thai consists of prawns, noodles,

00:21:54stock made with prawn shells, tamarind and palm sugar,

00:21:58and loads of fish sauce.

00:22:00And they do a deluxe version using white crab meat

00:22:03and some encased in an omelette

00:22:05and others just have an egg thrown in.

00:22:11I suspect everywhere I go in Thailand,

00:22:13the Chinese influence will be writ large,

00:22:16and Bangkok's Chinatown for the hungry traveller is a real must.

00:22:23If I was dreaming about a street market

00:22:26with some of the most attractive and appetising food I could think of,

00:22:32it wouldn't even come near to this.

00:22:34I mean, you've got prawns, popples, crabs, you've got charcoal,

00:22:38you've got masses of activity.

00:22:40I've never seen popples cooked like that over charcoal,

00:22:43just waiting till they pop open.

00:22:45And these guys, well, they look at a central casting

00:22:49as far as cooking outside is concerned.

00:22:52I mean, well, it's street food nirvana.

00:22:55I can't write fast enough.

00:23:00I should have bought more notebooks with me.

00:23:02Just walking 100 yards, I'll have enough recipes for a book.

00:23:06But the food inspires conversation and interest,

00:23:09no matter who you find yourself sitting next to.

00:23:13So, tell me this, just for a bit of a joke.

00:23:16Right.

00:23:16Have you ever tried English food?

00:23:20Roast pork, yes.

00:23:21I don't eat beef, so...

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

00:23:24Roast chicken, yes.

00:23:25Roast chicken pork, and do you like it?

00:23:28Yes.

00:23:29What about potato salad?

00:23:32Potato salad?

00:23:33Oh, boy.

00:23:35Very good, yeah, potato salad.

00:23:38I wouldn't immediately pick that as a prime example.

00:23:41Yeah.

00:23:42But I love it.

00:23:43I love it, too.

00:23:43It's funny how different races perceive other people's food.

00:23:50When I passed this truck,

00:23:51I saw this man operating like a surgeon

00:23:53on, I think, Southeast Asia's most famous fruit.

00:23:58Now, this is one of the, should I say,

00:24:01enigmas of Southeast Asian food, the durian.

00:24:06If you look at a durian,

00:24:07if it fell on your head when you were walking past a tree,

00:24:10it would kill you.

00:24:11It's that big.

00:24:12It's got spikes on it.

00:24:13But the thing that everybody finds really, really weird about it,

00:24:18certainly Europeans,

00:24:19is it's an utterly offensive odour.

00:24:22In fact, sometimes hotels have cheaper hotels,

00:24:26say, no durian.

00:24:28Like, you can't go into the hotel with it.

00:24:30I actually don't mind the smell,

00:24:33but it is...

00:24:33I suppose you could describe it as fetid.

00:24:36It's almost the sort of smell of Southeast Asia.

00:24:39You sort of...

00:24:40When you smell it, you think drains.

00:24:42You think rather dirty rivers.

00:24:45You think sort of like pong.

00:24:47But the thing about it is the taste is exquisite.

00:24:55It's very, very sort of custardy.

00:24:58It sort of like has a wonderful sort of,

00:25:01to coin a phrase,

00:25:02wonderfully soft mouthfeel.

00:25:04And it's fragrant.

00:25:06And gone is that rather unpleasant sort of pooey odour.

00:25:10And you're left with a sweet,

00:25:13yes, fragrant,

00:25:14yes, soft and lovely taste.

00:25:19Sometimes I wish I could eat and eat.

00:25:22Not at a greed,

00:25:23but just interest in taste.

00:25:25I remember from previous visits

00:25:27that this is a great dish to end a meal.

00:25:30Sweet mango over sticky rice

00:25:32cooked in coconut milk.

00:25:33It's one of the things I cook at home.

00:25:36It's a easy, simple and delicious.

00:25:40Apart from all the food,

00:25:42that is a Vespa unlike any other.

00:25:45Putting my nerdy hat on,

00:25:47if I'm not mistaken,

00:25:48I think it's a PX125.

00:25:50And it's even got a little rear tail gunner.

00:25:59Thanks for that, Rick.

00:26:00Though that Vespa reminds me of those

00:26:02things I dislike in London.

00:26:05Oh, yes.

00:26:05You know those tuk-tuks?

00:26:06Yes, I find they play a lot of loud music.

00:26:08I don't care for that at all.

00:26:09It's like noise pollution.

00:26:10Yes, it is like noise pollution.

00:26:11Do you have those around your way?

00:26:12Not in Chislehurst,

00:26:13but I wouldn't allow it.

00:26:16But also,

00:26:16Rick Stein always got his bag with him.

00:26:18What's he got in that bag?

00:26:19I think at this point in his career,

00:26:20somebody would say,

00:26:21I'll carry the bag for you, Rick.

00:26:22We're going to do a bit of filming.

00:26:24No, no.

00:26:24He's like royalty, doesn't he?

00:26:27Now, Tom.

00:26:28Now, Matt.

00:26:29Apparently, you love a sandwich.

00:26:31Look,

00:26:31they call me before I come here

00:26:34and they say,

00:26:34talk to us about food.

00:26:35I think I was hankering after a sandwich

00:26:38and so here we are making a sandwich.

00:26:41So the sandwich I'm going to do

00:26:42is like one of those sandwiches

00:26:43you see on social media

00:26:45and they're big and chunky.

00:26:46Oh, people love those.

00:26:48Yes,

00:26:48and I can't imagine eating those.

00:26:50I mean,

00:26:50maybe a cucumber sandwich.

00:26:51Sure,

00:26:52you can imagine me getting into a cucumber,

00:26:54getting stuck into a cucumber.

00:26:56But,

00:26:56I do love a big,

00:26:58a proper sandwich.

00:26:58I do like,

00:26:59I like the idea

00:27:00of getting my laughing gear

00:27:02round a big,

00:27:04I just love bread.

00:27:05Krusty bread,

00:27:05I love all that

00:27:06and I love a crispy onion as well.

00:27:08I know you put crispy onions

00:27:09on that lovely broth we just had.

00:27:11I like a crispy onion in a sandwich.

00:27:13There you go.

00:27:14There you go.

00:27:14I can do incidental if you like.

00:27:16Okay.

00:27:16Well,

00:27:17we're going to make you a sandwich.

00:27:18So this is a little bit

00:27:19of a kind of a schnitzel situation.

00:27:22Matt,

00:27:22I'm worried you just had

00:27:23the raw chicken on a wooden board.

00:27:24Is that not a concern for you?

00:27:25It's not a concern

00:27:26because it's going to go there.

00:27:27It's going to go there

00:27:28and then you burn it afterwards.

00:27:29And then it's going to get scrubbed.

00:27:31It'll be fine.

00:27:31And it gets scrubbed.

00:27:32Okay, fine.

00:27:32Like me.

00:27:33So I'm going to throw that in there

00:27:35and we're going to leave it

00:27:36as long as we can.

00:27:36What is that,

00:27:37a fryer there?

00:27:38I thought that was a sink.

00:27:39Thank goodness

00:27:40I didn't wash my hands.

00:27:42Yes,

00:27:42this kitchen,

00:27:43I tell you,

00:27:43health and safety

00:27:44has gone out the window,

00:27:45hasn't it?

00:27:48So I'm going to fry that

00:27:48so we've got a nice crispy bacon.

00:27:50A bacon sandwich.

00:27:50I mean,

00:27:50is there any better food

00:27:51than that in the whole world?

00:27:51But it's all going to be layered.

00:27:53So we're going to do

00:27:54a nice mayonnaise.

00:27:55Okay.

00:27:55You're going to make that

00:27:56from scratch?

00:27:56Yes, I am.

00:27:57Oh, a homemade mayonnaise

00:27:58is something.

00:27:59Oh, and what are you putting in there?

00:27:59An anchovy?

00:28:00Anchovy.

00:28:01Do you know what as well

00:28:02recently we've got into

00:28:03is fish in a tin.

00:28:05Yes, a lot of people love.

00:28:05I love it.

00:28:06It's very cool.

00:28:07It is very on.

00:28:08I'm surprised you haven't

00:28:09done a feature on it actually.

00:28:10Well, do you know what?

00:28:11It's funny you should say that

00:28:11because I was thinking

00:28:12we should do one.

00:28:13Yeah, I nearly said that actually.

00:28:14There's some very, very good

00:28:15fish in a tin.

00:28:16I nearly told you that beforehand

00:28:17but I like it

00:28:19and also what I've done

00:28:20with a sardine in a tin.

00:28:21Go, go, right?

00:28:22Oh, have you set fire to it?

00:28:23Set fire to it.

00:28:24I've seen that.

00:28:24I've never tried it.

00:28:25I put a bit of tissue paper

00:28:26on top to soak the oil up.

00:28:27I don't know if this is something

00:28:28you should do at home.

00:28:29I will not be responsible

00:28:30if I burn your house down

00:28:31but we did it in the garden

00:28:34and then we set fire to the paper,

00:28:36stepped back

00:28:36and left it for six minutes

00:28:38and it burned through

00:28:39and it heated the sardine.

00:28:40Did it warm it through?

00:28:40Warmed it through.

00:28:41I thought it was wonderful.

00:28:42Don't try it at home

00:28:42if you're cautious.

00:28:44And I wondered what the...

00:28:46What's it for?

00:28:47That's just to soak up the oil

00:28:48but then you set fire to that.

00:28:49I think that turns it

00:28:49into like an oil lamp, basically.

00:28:51But it was a smoky sort of taste

00:28:53and I think there's something

00:28:53about tinned fish

00:28:54that's quite extraordinary.

00:28:56There's some very, very good

00:28:57tinned fish in this country.

00:28:58There's some very good

00:28:58tinned fish in this country.

00:28:59Yeah, they're producing it.

00:29:00They're producing it.

00:29:01They make it down in the sea.

00:29:06Yes, they did.

00:29:07Right.

00:29:07What do you think?

00:29:08We should, before we move on to Ravinda,

00:29:10you had a very good schnitzel tip

00:29:12for coating.

00:29:12So, we had someone

00:29:14who's gluten-free

00:29:15so what we did...

00:29:16Oh, they're the worst, aren't they?

00:29:17I'm surprised you didn't

00:29:18tell them to get out.

00:29:20Well, I'm not Gordon Ramsay

00:29:22but we basically got...

00:29:24You know the really

00:29:25spicy Thai prawn crackers?

00:29:27Oh, yeah.

00:29:28So you blitz them.

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

00:29:30Blitz them and then use those

00:29:32as a bread crumb and then when you

00:29:34deep fry or fry them,

00:29:36they puff up and go really, really crisp.

00:29:38That's a great idea.

00:29:40And then it all puffs up?

00:29:41They're all puffs up.

00:29:42Yeah, because it's rice.

00:29:43I like that.

00:29:44Like me.

00:29:44All puffed up.

00:29:46Right, so I'm going to fry some bacon,

00:29:48make some mayonnaise,

00:29:48there's some kimchi.

00:29:49I'm going to mix that with

00:29:51some roasted peppers.

00:29:52People up and down the country

00:29:53will be doing a bacon sandwich right now.

00:29:55And then we're going to layer it up

00:29:57with some watercress.

00:29:57So we've got those nice kind of...

00:29:59Those different colour layers

00:30:00which all the kids like on Instagram.

00:30:02Oh, they...

00:30:03I tell you, the young people,

00:30:04they love it on Instagram, don't they?

00:30:05They love layers.

00:30:06They love sandwiches.

00:30:08They also love podcasts, Tom.

00:30:09Oh, Matt, I didn't know you'd listen.

00:30:12I did.

00:30:13Go on.

00:30:13And it's a lovely, gentle kind of chat

00:30:17in the back of your back garden.

00:30:19In my back garden.

00:30:21Thank you for that.

00:30:22Yes, it's called pottering

00:30:23and I did it about...

00:30:25It's sort of...

00:30:26Because I like gardening

00:30:27and I like being in the garden.

00:30:28I thought, well, I'll do a show

00:30:29where I invite my friends

00:30:30into my garden

00:30:31and I find being amongst nature

00:30:34has such an effect on people

00:30:36that you get a more calming chat from them.

00:30:38You know, like we are here

00:30:39with this whirring...

00:30:40Yes, it's so calm.

00:30:41I find this really calm.

00:30:41...food processor going on

00:30:43and the deep fat fryer over there.

00:30:45So, yeah, so I find...

00:30:47Well, nature, I think,

00:30:48and gardening is so important to people.

00:30:50I think it's...

00:30:50In a world, let's be honest,

00:30:52that can be very noisy

00:30:53and can be very fractious

00:30:55and very...

00:30:55It feels like we're all arguing

00:30:56with each other

00:30:57and so polarised

00:30:58and all staring at our screens

00:30:59and not talking to one another.

00:31:00And I thought, well, gardening

00:31:01and calming people down like that

00:31:04might be a good thing to show...

00:31:05Oh, thank God for that.

00:31:07Gardening might be a good way

00:31:08to show that...

00:31:09Oh, back again.

00:31:11It's like when people

00:31:12get a leaf blower out.

00:31:13Anyway...

00:31:13I like a leaf blower.

00:31:14Oh, don't start.

00:31:15I can't bear it.

00:31:16I'm with Alan Titchmarsh on this.

00:31:17It's unnecessary.

00:31:18Why do people...

00:31:19But you can blow them

00:31:19from one side of the garden

00:31:20to the other?

00:31:21To do what?

00:31:22The leaves break down

00:31:23and they make a wonderful mulch.

00:31:24It's like a fun game.

00:31:25It is a fun game.

00:31:25But I...

00:31:26So I thought that the idea

00:31:30would be that gardening...

00:31:31I think it sort of sits

00:31:32in the middle of kind of

00:31:33when we talk about mindfulness

00:31:34and we talk about the environment

00:31:35and learning about

00:31:36how we get our food

00:31:37and growing things.

00:31:37and also community.

00:31:39I think gardening

00:31:39is very important

00:31:40to the community

00:31:40and so I thought

00:31:42it would be a nice thing

00:31:43to do and I've had

00:31:43lovely guests on

00:31:44and we film it

00:31:45so we put it on YouTube

00:31:45or we can have it

00:31:47as an audio podcast

00:31:48if you want

00:31:49the aural experience.

00:31:51And you very kindly

00:31:53invited me on

00:31:54and I've yet to find a date.

00:31:55That's one of the things

00:31:56I was going to bring up today.

00:31:58I will come on.

00:31:59A sandwich or a quiche

00:32:00when you come to us.

00:32:02But it was very specific dates

00:32:03and I apologise

00:32:04and I will.

00:32:05I would love to come on.

00:32:05No, no, no.

00:32:05Well, we can't.

00:32:06I'm sorry.

00:32:06We couldn't work around

00:32:07your intense schedule.

00:32:09That's probably

00:32:09that one day a week

00:32:11that worked.

00:32:16But no,

00:32:17I'd love to welcome you there

00:32:18into the garden

00:32:18at some point.

00:32:19We've had nice guests.

00:32:20Giovanna Fletcher's

00:32:21just done it.

00:32:22Is it still going on

00:32:23in the winter?

00:32:24And we've,

00:32:24yeah, we've sort of,

00:32:25I hate to tell you,

00:32:26we don't do it live

00:32:27but we've got some

00:32:29in the can

00:32:30ready to go out

00:32:31over winter.

00:32:31OK.

00:32:32Yeah, so hopefully it's...

00:32:32We keep all the sounds

00:32:33of the garden in

00:32:34so if you're listening

00:32:35on the train

00:32:35or in a stressful environment

00:32:36we hope it's a calming

00:32:37experience.

00:32:38But it is.

00:32:39I was listening

00:32:39into my,

00:32:40last night

00:32:41in my hotel

00:32:42and it is very calming.

00:32:44And all this,

00:32:45all this business

00:32:45about mindfulness

00:32:46and you have to do this

00:32:47and enrol on this course

00:32:48and that.

00:32:49But you're absolutely right.

00:32:50All you need to do

00:32:51is step outside,

00:32:52take a deep breath

00:32:52and listen to what's going on.

00:32:54I can't do that

00:32:54mindfulness stuff.

00:32:55You know,

00:32:55we're sort of supposed

00:32:56to be like not thinking.

00:32:58As soon as I try

00:32:59and do that

00:33:00my brain just sort of races

00:33:01and just goes to

00:33:02all the worst

00:33:03and as well

00:33:04I downloaded

00:33:05a mindfulness app

00:33:06and got the free trial.

00:33:08Forgot to cancel it.

00:33:09They charged me 60 quid.

00:33:10I was furious.

00:33:10I was absolutely furious.

00:33:12The least mindful

00:33:13I've ever felt.

00:33:15So I thought,

00:33:16no,

00:33:16because I can't do that.

00:33:17I like to do something active.

00:33:19So things like gardening,

00:33:20for example,

00:33:21cooking,

00:33:21I quite like for that basis.

00:33:22Just those simple tasks

00:33:24I think are good for us.

00:33:25So I think,

00:33:26just I think everybody

00:33:27needs to calm down.

00:33:28Everyone just needs

00:33:28to sit down

00:33:29and shut up,

00:33:30basically.

00:33:30And I think

00:33:31if everyone just did

00:33:32a little task,

00:33:32like a bit of gardening

00:33:33or, you know,

00:33:34and I don't,

00:33:35like you say about

00:33:36those noisy things

00:33:37in London,

00:33:37I don't like noise.

00:33:38I don't like phones.

00:33:39I don't like the way

00:33:40people are playing their music

00:33:41and their FaceTime

00:33:42on the train,

00:33:42out loud.

00:33:44I don't like it, Matt.

00:33:45Well,

00:33:45I always carry headphones

00:33:46and sometimes

00:33:47I'll just put them in

00:33:47and I've got nothing

00:33:49going on in them.

00:33:49Yeah,

00:33:50just to,

00:33:50that's,

00:33:50I think,

00:33:50a good idea.

00:33:51Just to,

00:33:51just to cut all the noise.

00:33:53Because everyone sits

00:33:53on the phone

00:33:54and on their bus.

00:33:55FaceTiming each other.

00:33:56Full volume.

00:33:56Full volume,

00:33:57I can't bear it.

00:33:58And I sort of think,

00:33:59well,

00:33:59I wouldn't mind

00:34:00if they were there

00:34:00next to them.

00:34:01If it was another person,

00:34:02somehow,

00:34:02that doesn't matter.

00:34:03But because it's on a screen,

00:34:05I find it so annoying.

00:34:05I was in an hotel yesterday.

00:34:07An hotel.

00:34:07I was in an hotel.

00:34:09Lovely.

00:34:10Proper.

00:34:11I was in an hotel.

00:34:12I just like,

00:34:13I'm just an old,

00:34:14basically,

00:34:14I'm just an old lady.

00:34:15I live the life

00:34:16of an 85-year-old woman.

00:34:17I like to do gardening.

00:34:18I like people to be quiet.

00:34:20And,

00:34:20so I just find,

00:34:22yeah,

00:34:23it's unnecessary

00:34:23and just inconsiderate

00:34:25to other people.

00:34:25That's what I can't bear about it.

00:34:27And it's not just young people

00:34:28doing that either, Matt.

00:34:29No, it's not.

00:34:29I was in another hotel

00:34:31and there were,

00:34:33there were people

00:34:33at the next table,

00:34:34boomers.

00:34:35Yeah.

00:34:35Boomers.

00:34:36Baby boomers.

00:34:37And they were FaceTiming.

00:34:38One person had their ring doorbell

00:34:40come up

00:34:40and they started talking

00:34:41to some delivery man

00:34:42delivering their parcel

00:34:44whilst we were at breakfast.

00:34:45It's the absolute scourge

00:34:47of modern life.

00:34:48It's the death of society.

00:34:49And I know this is a light-hearted

00:34:50Saturday morning programme.

00:34:51But let's not make it so.

00:34:52But I just think

00:34:53it would be great

00:34:54to wind everybody up.

00:34:55And I just,

00:34:57no,

00:34:57I think more people

00:34:58are thinking like we are

00:34:59than know about it.

00:35:00But naturally,

00:35:01those people are quiet

00:35:01so we don't hear from them.

00:35:04And how are your neighbours

00:35:05who are all these celebrities?

00:35:07popping round.

00:35:08It must be like Stellar Street.

00:35:09Oh, it is.

00:35:10Lovely reference.

00:35:12Young people will love that.

00:35:13Yeah, they will.

00:35:15But it is,

00:35:16well, it's very nice.

00:35:17Yes, we,

00:35:18yeah, we have,

00:35:19yeah, we have,

00:35:20yeah, they seem to like it.

00:35:21We're lucky we have nice neighbours.

00:35:22Never had complaints.

00:35:23No complaints as yet.

00:35:25But of course,

00:35:25now everybody knows where I live.

00:35:29So who have you got coming on then?

00:35:32So we just had James Acaster

00:35:33did this week's one.

00:35:34Yep.

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

00:35:36Lovely.

00:35:37We've had Nish Kumar,

00:35:39we've had Joe Brand,

00:35:39Kerry Godleman,

00:35:40Bay Ripley,

00:35:41Rob Beckett,

00:35:42a lot of my dear friends.

00:35:43These are all your friends, Tom.

00:35:44Yes, Matt,

00:35:45and you could have been one of them.

00:35:46What a shame.

00:35:49But,

00:35:50you know,

00:35:51there's always space,

00:35:51there's always space in the garden,

00:35:53there's always time in the garden.

00:35:53OK.

00:35:54So,

00:35:54does it happen under a gazebo?

00:35:56Paint the picture.

00:35:57Well,

00:35:57it happens at the bottom of my garden,

00:35:58looking back onto the house.

00:35:59So if you're curious about my back window,

00:36:01you can see it.

00:36:02And I,

00:36:03it's in the garden,

00:36:05and we have the,

00:36:05we have,

00:36:06we do also show some of the flowers

00:36:07and plants going on.

00:36:08And your crocs.

00:36:09And a few crops as well.

00:36:10No, crocs, darling.

00:36:11And my crocs,

00:36:12oh, so yes,

00:36:13I do tend to wear crocs

00:36:14as a backdoor staple.

00:36:16Backdoor staple.

00:36:17Because they are handy

00:36:18just to slip on,

00:36:18aren't they?

00:36:19Just a slip on shoe.

00:36:20Very comfy.

00:36:21Very comfortable.

00:36:22Ask Matt how he feels about...

00:36:24Oh, do you know,

00:36:24how do you feel about them?

00:36:25I'm a bit disappointed

00:36:26with the crocs,

00:36:27to be fair.

00:36:27Really,

00:36:28you don't,

00:36:28what,

00:36:28are you disappointed generally

00:36:29or are you disappointed with me?

00:36:30Crocs and Uggs,

00:36:31two things in life,

00:36:32would say,

00:36:33I've given up on fashion.

00:36:35I mean,

00:36:36please.

00:36:39Wait for the abuse to come in.

00:36:40Look,

00:36:41yes,

00:36:41I can feel people

00:36:42suddenly logging on

00:36:43to that website

00:36:43and registering

00:36:45their anger.

00:36:46It's beautifully presented there,

00:36:48Matt.

00:36:48Just shove that on top.

00:36:49I've,

00:36:49yes.

00:36:50Look,

00:36:50now I have to...

00:36:51This isn't for a human being.

00:36:52Look,

00:36:52this is what they do.

00:36:53Oh,

00:36:53this is what they do

00:36:54and they squeeze it.

00:36:55Yes.

00:36:55My algorithm is full

00:36:57of people

00:36:57cooking meat

00:36:59and then squeezing it.

00:37:00Have you seen that?

00:37:01Like steak,

00:37:01they'll go,

00:37:02look at that,

00:37:03look at that,

00:37:03it's so tender,

00:37:05it's so beautiful.

00:37:05What are you watching?

00:37:07I get a lot of American

00:37:08chefs come up

00:37:10on my,

00:37:10on my social media.

00:37:12I've got a funny

00:37:13old algorithm.

00:37:14Have you?

00:37:14What do you all?

00:37:14What do you have?

00:37:15All sorts of fashion,

00:37:16I imagine.

00:37:16Mostly cats.

00:37:17There's a lot of cats.

00:37:17There's a lot of cats

00:37:18on there.

00:37:19A lot of cats,

00:37:21planes and sharks.

00:37:22So many words

00:37:22for cats,

00:37:23aren't there?

00:37:24But the,

00:37:24the...

00:37:25Thank you,

00:37:26Michaela.

00:37:26That was unnecessary.

00:37:30And that's interesting,

00:37:31isn't it?

00:37:32Well,

00:37:32oh,

00:37:33look,

00:37:34oh,

00:37:34look.

00:37:34Oh,

00:37:35look at that.

00:37:36Dun,

00:37:37dun,

00:37:38dun,

00:37:39dun,

00:37:40go on,

00:37:41I'm not playing now.

00:37:42It's bad.

00:37:42That's like something

00:37:43you see on the ground.

00:37:44That is like something

00:37:45that young people

00:37:46would go mad for.

00:37:47You're not going to eat

00:37:48that at all,

00:37:49aren't you?

00:37:49No.

00:37:50No,

00:37:50do you want me to eat it?

00:37:51I don't know,

00:37:51how do you eat it,

00:37:52though?

00:37:52Is there a knife and fork?

00:37:53There's a knife,

00:37:53oh,

00:37:54there's a knife and fork here.

00:37:55Oh,

00:37:55thank you very much.

00:37:56That's so much nicer.

00:37:57I love to eat a sandwich

00:37:59with a knife and fork.

00:38:01How fancy do you think I am?

00:38:03I don't know.

00:38:04Let's get the camera on you,

00:38:05off you,

00:38:05rather.

00:38:06What do you want me to make

00:38:07at the end of the show?

00:38:07Will it be Tom's Food Heaven,

00:38:09a French fricassee?

00:38:10I'll go for it.

00:38:10If so,

00:38:11I'm going to make a cosy,

00:38:12comforting one pot fricassee

00:38:13filled with a whole

00:38:14nointed chicken,

00:38:15mushrooms and a medley of veg,

00:38:17all enriched with creme fraiche

00:38:18and an egg yolk

00:38:19for extra richness.

00:38:20I'm going to serve the fricassee

00:38:21with creamy mash,

00:38:21green beans tossed

00:38:22with crispy bacon.

00:38:24Or,

00:38:24go Tom,

00:38:25eat.

00:38:25Or his idea of food hell,

00:38:27salmon,

00:38:28which transformed

00:38:29into something very special.

00:38:31So I'm going to make

00:38:32an impressive salmon

00:38:33Wellington,

00:38:33I'm going to layer it up

00:38:34with a side of salmon

00:38:35with some sautéed mushrooms,

00:38:36a creamy spinach

00:38:37and ricotta mix

00:38:38and serve them Wellington

00:38:38with roasted Jerusalem

00:38:40artichokes

00:38:41and a bitter leaf salad.

00:38:42The choice is yours,

00:38:42log on to the website now

00:38:43and have your say.

00:38:44Oh, delicious.

00:38:45Lovely sandwich.

00:38:46Lovely.

00:38:47Can you imagine

00:38:48eating this out and about?

00:38:50Where would you eat?

00:38:51I don't understand.

00:38:52Savage.

00:38:53Absolutely disgraceful.

00:38:54What's happened to society?

00:38:55People eating sandwiches

00:38:56in public?

00:38:57Because they're on their FaceTimes?

00:38:58Talking to each other

00:38:59on their FaceTimes

00:39:01and their TikToks?

00:39:03Right,

00:39:03let's hit the ride

00:39:04now with the bikers.

00:39:05Oh,

00:39:05lovely.

00:39:06They're in search

00:39:07of something sweet

00:39:09in the Peak District.

00:39:10There you go, Tom.

00:39:11What, do you think

00:39:11I need a napkin?

00:39:12Yes, you do.

00:39:12What do you mean?

00:39:13What do you mean?

00:39:14LAUGHTER

00:39:14This morning,

00:39:22we're after something

00:39:23that's the traditional taste

00:39:24of the Peak District.

00:39:27And not surprisingly,

00:39:29it's a pudding

00:39:30because the Peak District

00:39:32has a rich history

00:39:33of inventing them.

00:39:36From the melandra loaf

00:39:38and gossip

00:39:38to the soft,

00:39:39trickle-rich

00:39:40ash borne gingerbread.

00:39:42The current-filled

00:39:43Winster Wakes cake

00:39:44to the world-famous

00:39:46Bakewell pudding.

00:39:47Every town here

00:39:48seems to have

00:39:49its own dedicated dessert.

00:39:53And now,

00:39:54there's another

00:39:54very special pud

00:39:55to put on the list.

00:39:59To find it,

00:40:00we're off to the beautiful

00:40:01spa town of Buxton,

00:40:03known as the gateway

00:40:04to the Peak District.

00:40:13People have been coming

00:40:15to Buxton

00:40:15since Roman times

00:40:17to take the waters.

00:40:20You are Buxton!

00:40:21But it came to prominence

00:40:28in the 18th century

00:40:30when the 5th Duke

00:40:31of Devonshire

00:40:32turned Buxton

00:40:32into a splendid

00:40:34Georgian spa town

00:40:35to rival Bath.

00:40:39We're not here

00:40:39for its famous

00:40:40mineral water, though.

00:40:44Look at this

00:40:45Kingy Buxton.

00:40:46I love Buxton.

00:40:47It's beautiful,

00:40:48isn't it?

00:40:49Isn't it?

00:40:49We've come

00:40:50to track down

00:40:51that glorious slice

00:40:52of Peak District

00:40:53pudding history.

00:40:55Now,

00:40:55Bakewell,

00:40:56it's always had

00:40:57all the press

00:40:57and everything

00:40:58for its tart

00:40:59slash pudding.

00:41:00Yeah.

00:41:00But there's a new kid

00:41:01on the block

00:41:01which actually goes

00:41:02back in history

00:41:02and that's

00:41:03the Buxton pudding.

00:41:04And there's two lads.

00:41:06Oh, yeah.

00:41:06Dom and Alan.

00:41:07Yeah.

00:41:08They found the recipe,

00:41:10recreated it,

00:41:10made it better

00:41:11and they've got this business

00:41:12selling that very pudding.

00:41:17The Buxton pudding

00:41:18is a wonderfully unique

00:41:20cross between

00:41:20a sweet tart

00:41:21and crumble.

00:41:24This is the Buxton pudding

00:41:25emporium.

00:41:26Oh, brilliant.

00:41:27We can't get any

00:41:27clearer than that,

00:41:28can we?

00:41:28No, we can't.

00:41:30We're meeting Dom

00:41:31at his shop

00:41:32to find out more.

00:41:35Hello there.

00:41:36Hello.

00:41:36Hi, how are you?

00:41:37All right, you?

00:41:38Yeah, very good,

00:41:39thank you.

00:41:39Good, good.

00:41:40This is remarkable.

00:41:42It's a lovely shop,

00:41:43isn't it?

00:41:44So what's the heart

00:41:45then really

00:41:46of the business

00:41:46and what's the,

00:41:47you know,

00:41:48the pudding,

00:41:49the Buxton pudding?

00:41:50How did all that begin?

00:41:51The Buxton pudding

00:41:52came about

00:41:53because a lady,

00:41:55we used to have

00:41:55a coffee shop

00:41:55and a lady that

00:41:56was a regular customer

00:41:58and quite a formidable lady

00:41:59came in

00:42:00with an old cookbook

00:42:01she'd found

00:42:02when she was clearing out

00:42:03her loft

00:42:03and it had

00:42:04the recipe

00:42:04for the Buxton pudding

00:42:05and she said to Alan,

00:42:07I think you'd better try this

00:42:08and she wasn't

00:42:08to be argued with

00:42:09so he went away

00:42:11and tried it.

00:42:12Alan, my partner,

00:42:13is very tenacious

00:42:14as far as

00:42:15making a recipe works

00:42:16and it takes maybe,

00:42:18you know,

00:42:1820 or 30 attempts

00:42:20to get something right.

00:42:22The Buxton pudding

00:42:22in particular,

00:42:23that was a real tough one

00:42:24because it was dour

00:42:25when we first followed

00:42:25the recipe.

00:42:26It was a very sad

00:42:27sort of,

00:42:28you know,

00:42:28bland dessert really.

00:42:30It was really

00:42:30made for leftovers

00:42:32so we kind of

00:42:32put more fruit in

00:42:34and we used butter

00:42:35rather than lard

00:42:36as the fat

00:42:37and we just thought,

00:42:38you know,

00:42:38there's kind of

00:42:39the seed

00:42:40of something here

00:42:41so we entered it

00:42:41for the Great Taste Award

00:42:42and we got

00:42:43two gold stars

00:42:44and it just sort of

00:42:46snowballed from there.

00:42:48We're joining Alan

00:42:49to find out

00:42:49how the pudding's

00:42:50signature spongy

00:42:51crumble topping

00:42:52is made.

00:42:53Oh, so,

00:42:53this is good.

00:42:54I'm excited.

00:42:56So, how do we go?

00:42:56What's the crack then?

00:42:58You start with

00:42:58a really simple

00:43:00sweet pastry base

00:43:01which we put

00:43:02our own

00:43:03raspberry preserve

00:43:04in which we make

00:43:06ourselves.

00:43:06the main ingredient

00:43:08is breadcrumbs.

00:43:10Now,

00:43:10the original recipe

00:43:11talks about

00:43:12using stale bread

00:43:13but this is the

00:43:14change that we made

00:43:15and this is the

00:43:16secret bit.

00:43:16We make this bread

00:43:18and we use olive oil

00:43:19to make it a lot lighter.

00:43:21Mixes nicely

00:43:22in the cake batter

00:43:24but then when you

00:43:25reheat it,

00:43:26the bread will

00:43:27rise again a bit

00:43:28and go crunchy.

00:43:30The breadcrumbs

00:43:31go into the mixer

00:43:32with butter,

00:43:33sugar and eggs

00:43:34to create the topping.

00:43:35It's then artfully

00:43:37laid onto that

00:43:38base of sweet pastry

00:43:39and raspberry

00:43:40preserve.

00:43:41This is the

00:43:42measure.

00:43:44So, what we do...

00:43:46It's just generous

00:43:46as well.

00:43:47It doesn't matter

00:43:48if it's a little

00:43:50bit untidy

00:43:51because these things

00:43:52were never meant

00:43:53to be very,

00:43:54very refined.

00:43:55And peaky bits

00:43:55make crunch.

00:43:56Peaky bits

00:43:57make the crunch.

00:43:58There you go.

00:43:58That's it.

00:43:59Look at that.

00:44:00That's fantastic.

00:44:03I want to see you

00:44:04make one look.

00:44:05So, as you're doing

00:44:06it, you turn it

00:44:07in your hands.

00:44:08Don't you worry,

00:44:09mucka.

00:44:09Watch this.

00:44:10I'm brilliant at

00:44:11plastering me.

00:44:12Oh, yeah.

00:44:13Hold on,

00:44:14hold on,

00:44:14this jam on me.

00:44:15Yeah, you see.

00:44:17I'll make amends.

00:44:20Oh, you cracked it.

00:44:21Oh, I cracked it.

00:44:22Yeah.

00:44:23Look at that.

00:44:23Do you want a job?

00:44:24Fantastic.

00:44:25Get in.

00:44:26No, no, no, no, no.

00:44:28Nice one, kingy.

00:44:29Yeah, no, thanks, dude.

00:44:30It looks great,

00:44:31but as they say,

00:44:32the proof of the pudding

00:44:33is in the eating.

00:44:35Oh, here we go.

00:44:36Oh, look at that.

00:44:37It's one that we made

00:44:37earlier.

00:44:38I've always wanted to say

00:44:39that.

00:44:39So, what we recommend

00:44:40is warm pudding,

00:44:42cold custard.

00:44:43It does look beautiful,

00:44:45doesn't it?

00:44:45It's all the flavour.

00:44:46Thank you so very much,

00:44:47Alan.

00:44:48It's gone through

00:44:48that topping.

00:44:49Oh, it's gorgeous.

00:44:50Delicious.

00:44:51Mmm.

00:44:52It's a little savoury

00:44:53note to it as well.

00:44:54Mmm.

00:44:55Yeah.

00:44:55Which comes from the bread.

00:44:57Yeah.

00:44:57A bit of salt in the bread,

00:44:58a bit of olive oil

00:44:59in the bread.

00:44:59I mean,

00:45:00everybody loves a crumble.

00:45:01Everybody loves apple crumble

00:45:02and a bit of crunch.

00:45:04Yeah.

00:45:04It's lovely, isn't it?

00:45:05Yeah.

00:45:06Until the day,

00:45:06I was a Buxton pudding virgin,

00:45:08but no longer.

00:45:09Yeah, but I tell you what,

00:45:10Bakewell,

00:45:11you'd better watch out.

00:45:12Right.

00:45:13The old pretender's back.

00:45:16The Buxton pudding,

00:45:17more proof of the area's

00:45:19rich heritage of bakes,

00:45:20cakes and sweet treats.

00:45:28Thanks, that boy.

00:45:29Still to come,

00:45:29Tom will be getting

00:45:30his hands dirty

00:45:31because we've invited

00:45:32Martha Swales.

00:45:33Oh.

00:45:33Yes,

00:45:34to give us some

00:45:35winter gardening inspiration

00:45:36to plant edible goodies

00:45:38so we can all grow at home.

00:45:39And what dish do you want me

00:45:40to make at the end of the show?

00:45:41Would it be Tom's idea

00:45:42of food heaven

00:45:42and one-pot chicken

00:45:43and tarragon fricassee

00:45:45or his idea

00:45:45of food hell salmon

00:45:46that are transformed

00:45:47into a delicious salmon

00:45:49wellington?

00:45:49Log on to the website now

00:45:51and have your say.

00:45:52Breaking news,

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00:45:57tell Tom,

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00:46:08Watermelon chewing gum.

00:46:10Good morning, both.

00:46:12Right, Imadz,

00:46:13let's talk about you.

00:46:14What dish are you making?

00:46:15So we're going to do

00:46:16the dahabiyah,

00:46:17which is inspired

00:46:18from muhammara.

00:46:20Okay, okay.

00:46:21Yeah.

00:46:21This, this, this is the

00:46:23muhammara?

00:46:23This is the bit for muhammara.

00:46:25Uh-huh.

00:46:25Here we have the coriander oil

00:46:27and you're going to do the,

00:46:29we call it the white carrots

00:46:31in Syria.

00:46:32So parsnips,

00:46:33you call it white carrots?

00:46:35Yes.

00:46:35I love that.

00:46:37Right, okay,

00:46:38so while we get on with this,

00:46:39let's just remind everyone

00:46:40of your amazing journey to London.

00:46:45So over ten years ago,

00:46:46you left, you fled,

00:46:48you shouldn't leave,

00:46:48you fled Syria

00:46:49because of the,

00:46:51the regime there.

00:46:54Yes.

00:46:54Thinking of other adjectives,

00:46:55but I shouldn't.

00:46:56Yes.

00:46:57You had restaurants there,

00:46:58but you had to leave them overnight

00:46:59and you came here

00:47:01with literally nothing.

00:47:02Yes.

00:47:03And then you've started

00:47:04from scratch.

00:47:05You're now,

00:47:06you've just opened

00:47:06your second restaurant.

00:47:08Yes.

00:47:08Bounced back.

00:47:09Finally.

00:47:09Like, like never before.

00:47:10I mean, what,

00:47:11what an incredible journey

00:47:13that was.

00:47:14Yeah, actually,

00:47:15actually my restaurant's

00:47:16being bombed in 2013

00:47:18over six years.

00:47:19Sorry, six days.

00:47:21Yeah, I build them

00:47:21over years

00:47:22and then being bombed

00:47:23within, yeah.

00:47:24Wow.

00:47:25No time.

00:47:26But, yeah,

00:47:28here we are

00:47:28building our life again

00:47:30in, in, in the UK.

00:47:31I mean,

00:47:32I mean,

00:47:32it really is a tale

00:47:33of resilience

00:47:34and it's just incredible

00:47:35to hear.

00:47:37And so tell us

00:47:37about the second round.

00:47:38You've got Imad's

00:47:39Syrian kitchen.

00:47:40Yes.

00:47:40Just off,

00:47:41just off Carnaby Street.

00:47:43Yes,

00:47:43in, in Kingly Court.

00:47:44Kingly Court.

00:47:45And now we have

00:47:46Aram,

00:47:46which is amazing,

00:47:48Delhi,

00:47:49amazing,

00:47:52cafe shop

00:47:54and also

00:47:54a very nice restaurant.

00:47:56It's got a lot of,

00:47:58Aram,

00:47:59because it's

00:47:59from the Aramaic period,

00:48:01it's very,

00:48:02wider than

00:48:04the Syrian cuisine.

00:48:05So you will have

00:48:06something from

00:48:07all the region

00:48:08in the Middle East.

00:48:10And this is,

00:48:11this is in Somerset House,

00:48:13but it's,

00:48:13it's a,

00:48:14basically it's a spread.

00:48:15We were discussing

00:48:15this earlier.

00:48:16Yes.

00:48:16So it's,

00:48:17it's almost like

00:48:17a silk road.

00:48:18Yes.

00:48:19Exactly.

00:48:20So it's spread

00:48:21from,

00:48:21from Rome

00:48:22all the way

00:48:24retreating

00:48:24all the way

00:48:25to Iraq.

00:48:26To Iraq.

00:48:26Yes.

00:48:27So all this kind

00:48:27of influences

00:48:28along the way.

00:48:29And,

00:48:29and obviously

00:48:30Damascus used to be

00:48:33the,

00:48:33the capital

00:48:34at that time

00:48:34as well.

00:48:35Yeah.

00:48:35So,

00:48:37but it's more wider

00:48:38than the Syrian

00:48:39cuisine itself.

00:48:40And it's also

00:48:42in the,

00:48:43in the building

00:48:44itself,

00:48:44in the,

00:48:45uh,

00:48:45south wing

00:48:46in,

00:48:47in Somerset House.

00:48:49Yeah.

00:48:49It's also the same.

00:48:50Like we have

00:48:51over four rooms

00:48:52in Somerset House.

00:48:54One,

00:48:55the last one

00:48:55is called Salamlek,

00:48:56which is our

00:48:57private dining room

00:48:58where we're going

00:48:59to host

00:49:00a beautiful,

00:49:01uh,

00:49:02Syrian supper club

00:49:03on the fourth.

00:49:04Okay.

00:49:04of,

00:49:05uh,

00:49:05December.

00:49:06Okay.

00:49:06So lots of

00:49:07different influences

00:49:08and hence this dish.

00:49:09Yes.

00:49:10Because when you look

00:49:10at these ingredients,

00:49:11um,

00:49:12you're using

00:49:12Galangal.

00:49:13Yes.

00:49:14Limes.

00:49:14I mean,

00:49:14this,

00:49:15this is not something

00:49:15I'd associate with,

00:49:16with.

00:49:17No,

00:49:17but it's all

00:49:18in,

00:49:18in our spices.

00:49:19It's,

00:49:20it's,

00:49:20again,

00:49:20we use a lot

00:49:21of spices

00:49:22come from

00:49:23all over the world

00:49:23because we were

00:49:24part of the

00:49:25silk,

00:49:25um,

00:49:26road.

00:49:27Um,

00:49:27and I should say

00:49:28these parsnips,

00:49:29which are delicious,

00:49:30by the way,

00:49:31uh,

00:49:31if you only make

00:49:31one thing,

00:49:32make these.

00:49:33Um,

00:49:33so salt,

00:49:34smoked paprika,

00:49:35and then we've got,

00:49:36in this little mix,

00:49:37we've got garlic powder,

00:49:38onion powder,

00:49:39black pepper,

00:49:40salt,

00:49:40dried coriander,

00:49:41and parsley.

00:49:42Yes.

00:49:42Right?

00:49:43So then that,

00:49:44that goes in.

00:49:45Yes.

00:49:45Rather generously.

00:49:46And then these get roasted

00:49:47and then finish with

00:49:48some pomegranate molasses,

00:49:49right?

00:49:49Yes.

00:49:50Okay.

00:49:50Please don't go

00:49:51very heavy with

00:49:52skinning your,

00:49:53um,

00:49:54uh,

00:49:55peppers.

00:49:55Uh-huh.

00:49:56You can just,

00:49:58yeah,

00:49:59take a little bit

00:50:00of the seeds.

00:50:01And also,

00:50:01also we should say

00:50:02you didn't want

00:50:03the parsnips peeled either.

00:50:04No.

00:50:04Okay.

00:50:05No.

00:50:05Okay.

00:50:06Another,

00:50:07you refer to them

00:50:07as white carrots.

00:50:08Yes.

00:50:10And part of the flavour

00:50:12is in the skin,

00:50:13so,

00:50:13yeah.

00:50:14This would be

00:50:14a great,

00:50:15like,

00:50:15Christmas vegetable.

00:50:17Yes.

00:50:17Right?

00:50:18Yes,

00:50:19it absolutely would.

00:50:21Um,

00:50:21and let's talk about,

00:50:22uh,

00:50:23your recent trip to Syria.

00:50:24Uh,

00:50:25that must have been,

00:50:26A,

00:50:26emotional,

00:50:27uh,

00:50:28B,

00:50:28quite daunting,

00:50:30given that you were chased out

00:50:32by the awful Assad regime.

00:50:33Yes.

00:50:34Yes.

00:50:35So you went back,

00:50:36uh,

00:50:36on a plane with your,

00:50:37with your family,

00:50:38you took your wife,

00:50:39you took your,

00:50:39your children.

00:50:40Yes.

00:50:40Uh,

00:50:42and tell us what happened

00:50:42when you landed.

00:50:44Oh my God.

00:50:45Oh my God.

00:50:45Oh,

00:50:46I was,

00:50:47to be honest,

00:50:47I wasn't scared,

00:50:49but,

00:50:50you know,

00:50:50when,

00:50:51when they told me,

00:50:52oh,

00:50:52please follow us,

00:50:54I was,

00:50:54now I,

00:50:55I get like,

00:50:56really scared.

00:50:56Oh my God.

00:50:56Could you imagine?

00:50:57You've never been back

00:50:59and there's,

00:50:59please follow us.

00:51:00Yes.

00:51:01Actually,

00:51:02um,

00:51:03usually it doesn't really go well

00:51:05when,

00:51:05no,

00:51:05yeah,

00:51:06we,

00:51:06we know historically.

00:51:07Yeah,

00:51:07especially in,

00:51:08in,

00:51:08in a place like,

00:51:10an old Syria,

00:51:11let's,

00:51:11let's keep it that way.

00:51:13But,

00:51:14um,

00:51:15yeah,

00:51:15they told me,

00:51:16you should have been,

00:51:17done something really well

00:51:19because,

00:51:20um,

00:51:22yeah,

00:51:22like,

00:51:23um,

00:51:23for,

00:51:24going back there,

00:51:25I was wanted from the Syrian,

00:51:28uh,

00:51:28previous regime

00:51:29and they told me,

00:51:31you must have been,

00:51:31done something really well

00:51:33because you are wanted

00:51:35and,

00:51:35uh,

00:51:36yeah,

00:51:36I treated as a,

00:51:37because you so opposed

00:51:38the Assad regime.

00:51:39Yes.

00:51:40I mean,

00:51:41it's just astonishing.

00:51:42I mean,

00:51:42had you not fled,

00:51:43you wouldn't be.

00:51:44Yeah,

00:51:45actually,

00:51:45yeah,

00:51:46I,

00:51:46I couldn't make it.

00:51:47If,

00:51:47if,

00:51:47if I didn't escape on the 27th of July,

00:51:502015,

00:51:51I would never,

00:51:52ever make it.

00:51:53Wow.

00:51:53So,

00:51:54yeah.

00:51:54But here we are.

00:51:55I mean,

00:51:57so that's,

00:51:57it's a hell of a story.

00:51:59I mean,

00:51:59that,

00:51:59but that's you all over,

00:52:00right?

00:52:00Yes.

00:52:01Keeping positive,

00:52:02keeping smiling.

00:52:04Actually,

00:52:05I've got my energy from London,

00:52:07from the people of London

00:52:09and,

00:52:10yeah,

00:52:11I'm very thankful for,

00:52:12for all of you guys.

00:52:14Lucky us for having you.

00:52:16Yes,

00:52:16absolutely.

00:52:17Absolutely.

00:52:18So,

00:52:19wow.

00:52:19This is how we flamed our peppers.

00:52:22Mm-hmm.

00:52:22You can pick them in the oven if you want to,

00:52:25but this is,

00:52:26we'll give it like,

00:52:27um,

00:52:28a bit of,

00:52:29um,

00:52:30would you say the barbecue charred smoky taste?

00:52:32Yes.

00:52:32Yes,

00:52:32smoky taste.

00:52:33Do it on a charred grill,

00:52:34do it on the gas.

00:52:34Exactly.

00:52:35Or you could just rub,

00:52:36uh,

00:52:36oil on them and put them for a very hot oven.

00:52:38Yes,

00:52:38exactly.

00:52:39Right.

00:52:39Okay,

00:52:40I'm,

00:52:40so I'll blitz this.

00:52:41Yes,

00:52:42please.

00:52:47So,

00:52:48in Aram,

00:52:48we put them on,

00:52:49over the,

00:52:50um,

00:52:51grill,

00:52:51but you can do it at home with the,

00:52:55yeah.

00:52:56Okay,

00:52:56so,

00:52:57did you put chilli in there?

00:52:58Uh,

00:52:58yes,

00:52:59I did.

00:52:59Okay,

00:52:59so breadcrumbs,

00:53:00some toasted almonds.

00:53:02Yes.

00:53:02Probably enough of that.

00:53:03And then,

00:53:04so it's quite a thick paste,

00:53:05this.

00:53:05Exactly.

00:53:05Right.

00:53:07Okay,

00:53:08let's blitz that up.

00:53:16Um,

00:53:16and while you were over there,

00:53:17uh,

00:53:18we were talking earlier about how you were taken,

00:53:20um,

00:53:21to an orphanage,

00:53:23which,

00:53:23uh,

00:53:24your,

00:53:25Imad's Syrian Kitchen has helped.

00:53:26Yes.

00:53:27Fund.

00:53:28And it's an incredible story.

00:53:29And the orphanage,

00:53:30um,

00:53:31looks after kids,

00:53:33obviously,

00:53:33whose parents disappeared.

00:53:35During the regime.

00:53:36And now they're trying to locate them.

00:53:38Yes,

00:53:39locate,

00:53:39but housing them in.

00:53:40Locate the,

00:53:41the kids with their parents,

00:53:42because the Assad regime kidnapped those kids from their,

00:53:46their parents before,

00:53:47uh,

00:53:48they put their parents away in jail or killed or,

00:53:51so,

00:53:52so,

00:53:52we,

00:53:53um,

00:53:55yeah,

00:53:55they're trying their heart to,

00:53:57to do a great job right now,

00:53:58actually,

00:53:59to,

00:54:00to be located,

00:54:00those kids with their parents or with their family,

00:54:04at least,

00:54:04some of their families.

00:54:06So,

00:54:06it's amazing because you,

00:54:08as you say,

00:54:09you came here with nothing and yet you've built up a business that then sends money back to help people there.

00:54:17And Ravinder and I were talking this morning in rehearsal,

00:54:20basically behind your back,

00:54:21but in a nice way,

00:54:22because we were saying the thing that you really bring to everything is a sense of hope.

00:54:26Thank you so much.

00:54:26And there is this just feeling of hope that no matter what,

00:54:30you know,

00:54:30that,

00:54:31that you've always looked to the future and that things can,

00:54:34can be better.

00:54:35To,

00:54:35to be honest,

00:54:35I feel one of the luckiest people on earth because not like many of my friends and neighbors,

00:54:43they lost not only their businesses,

00:54:47not only their houses,

00:54:48they all also lost their family.

00:54:51My family is fine.

00:54:52So,

00:54:52I'm,

00:54:53I'm over the moon.

00:54:54I'm so happy.

00:54:55And I've got my second chance here in,

00:54:58just,

00:54:58I've got my second chance over here in,

00:55:02in the UK,

00:55:03which is honestly,

00:55:04I'm so grateful for it.

00:55:06Yeah.

00:55:06Amazing.

00:55:07And yeah,

00:55:08we are building our life again.

00:55:10And I have three amazing daughters doing their best as well.

00:55:15So,

00:55:15yeah.

00:55:16I mean,

00:55:17to be honest,

00:55:18it's,

00:55:18this is,

00:55:19I mean,

00:55:19very often,

00:55:19this is a very sort of lighthearted,

00:55:21frivolous show.

00:55:22And every now and again,

00:55:22you get stopped in your tracks.

00:55:25And it's,

00:55:25it always happens when you're on this show.

00:55:28I mean,

00:55:28it's,

00:55:28it's hugely emotional.

00:55:30And to listen,

00:55:31to listen to your story,

00:55:32I just,

00:55:32I find it incredible.

00:55:34How,

00:55:35how you flew back to Syria after all that,

00:55:38and then to be told,

00:55:39come this way.

00:55:40Yeah.

00:55:40I wouldn't know where to begin.

00:55:42I bet you must have just been absolutely terrified.

00:55:46Not really.

00:55:47I knew,

00:55:48I knew for sure,

00:55:49honestly,

00:55:49they were very sensitive in that case.

00:55:52And they,

00:55:53they were like,

00:55:54very close.

00:55:55They told me,

00:55:56you must have done something really good that your whole family is wanted here,

00:56:01over here.

00:56:01Yeah.

00:56:01Which is,

00:56:03to be honest,

00:56:03the only thing I did is supported.

00:56:06The right side.

00:56:07The right side.

00:56:07And supported my own people.

00:56:10Yeah.

00:56:10And this is,

00:56:11I never ever supported like someone I don't really know.

00:56:14I only supported well-known charities,

00:56:17like Choose Love,

00:56:19Mulham Team,

00:56:21you know,

00:56:21like organized,

00:56:23well-known charities.

00:56:26And actually being,

00:56:27being on your show before was,

00:56:29yeah,

00:56:30massive.

00:56:30Like,

00:56:31for the dictatorship like Assad,

00:56:34being out there and speak about people is no-no.

00:56:39So,

00:56:39Honestly,

00:56:39I could talk all day about it.

00:56:41It's astonishing.

00:56:42In the meantime,

00:56:43remind us what we've made.

00:56:45Yeah.

00:56:45So,

00:56:46this is the habia.

00:56:47It's inspired from Mohammara.

00:56:49So,

00:56:49we have the Mohammara and obviously the coriander oil,

00:56:54where we use all the time in our series.

00:56:56And the white parsley.

00:56:57Of course.

00:56:57Yes.

00:57:02Right.

00:57:03What a story.

00:57:05There you are.

00:57:06That looks absolutely beautiful.

00:57:07Finish some of that up.

00:57:08Have a seat.

00:57:08Beautiful.

00:57:11Right.

00:57:12What have we got,

00:57:12Helen?

00:57:12Well,

00:57:13before we do the wine,

00:57:14actually,

00:57:14we have got a surprise for you,

00:57:16Matt,

00:57:17that you don't know about.

00:57:18So,

00:57:19Imad,

00:57:19over to you.

00:57:20So,

00:57:21as I told you,

00:57:22I've just come back from Damascus.

00:57:25And,

00:57:25basically,

00:57:27this is Damascus.

00:57:28This is Al-Amara,

00:57:30which is my hometown.

00:57:32And,

00:57:33um,

00:57:34Wow.

00:57:35Yeah,

00:57:35I don't want to get too emotional.

00:57:36Wow.

00:57:37But,

00:57:37honestly,

00:57:38um,

00:57:38I'm very thankful

00:57:40you've been supporting me all this time.

00:57:42I wish I can,

00:57:44all of the people

00:57:45who supported me on my journey,

00:57:47something from Syria.

00:57:49I wish I can host you all in Syria one day.

00:57:53Yeah,

00:57:53don't come all of you together.

00:57:56Wow.

00:57:57Thank you so much.

00:57:59That's all.

00:57:59Thank you so much.

00:58:03That is very special.

00:58:04Thank you for your support.

00:58:05Wow.

00:58:06Thank you so much.

00:58:07Yeah.

00:58:08Wow.

00:58:08Great.

00:58:09Yeah,

00:58:09have some so much.

00:58:10Do you want me to talk about the wine?

00:58:11Thank you for surprising me,

00:58:13everyone.

00:58:14Wow.

00:58:15Do you like a surprise

00:58:16on a live show?

00:58:18Uh,

00:58:19Helen,

00:58:19have you got alcohol or something?

00:58:22I know.

00:58:23It is very,

00:58:24very,

00:58:24very special.

00:58:26So,

00:58:27yes,

00:58:27the red that we have,

00:58:29um,

00:58:29is with this incredible dish.

00:58:32Uh,

00:58:32we could have gone for a white wine,

00:58:35but actually,

00:58:36I thought,

00:58:37given the time of year,

00:58:38we need to go red.

00:58:39So we've gone for this beautiful,

00:58:40it's called Chinon.

00:58:42It's the Chinon from Morrison's,

00:58:43the best.

00:58:44It's 9.25.

00:58:45The grape is Cabernet Franc,

00:58:47and what is gorgeous

00:58:48about the Cabernet Franc grape,

00:58:49you don't often see it on its own,

00:58:52but here,

00:58:53it does all the heavy lifting.

00:58:54It goes with parsnips

00:58:56so beautifully.

00:58:57So it's red,

00:58:58but it's not heavy.

00:58:58It's really light.

00:58:59I'm giving you a time to wipe your arm.

00:59:00I'm looking at you,

00:59:01and I'm just enjoying

00:59:02the waterproof mascara.

00:59:03Yeah.

00:59:05Tom,

00:59:05have you had a chance to try that?

00:59:06No,

00:59:07I'm going to try it right now.

00:59:08What a special treat.

00:59:09I know.

00:59:10Amazing.

00:59:11Amazing.

00:59:12Yeah.

00:59:13There you go.

00:59:13It is really good,

00:59:15isn't it?

00:59:16Oh, yes.

00:59:17Wow.

00:59:18Absolutely tremendous.

00:59:19You can tell all the detail

00:59:20that's gone into it as well.

00:59:21There's an awful lot,

00:59:23and don't forget,

00:59:23the recipe is on the website,

00:59:25because it is very complex

00:59:27and very, very delicious.

00:59:30Right,

00:59:31let's head to the pastures

00:59:32of Provence now

00:59:33with Marcus,

00:59:34and he's getting his hands on,

00:59:35quite literally,

00:59:36some goats.

00:59:36These are the perfect

00:59:45living conditions

00:59:45to rear sheep and goats,

00:59:48providing cheesemakers

00:59:49like Florin

00:59:50with great quality milk.

00:59:53A local producer

00:59:54whose family

00:59:54has been living

00:59:55the good life

00:59:56making goat's cheese

00:59:57for over 50 years.

00:59:59Today,

01:00:00Florin has agreed

01:00:01to show me

01:00:01what it takes

01:00:02to make an award-winning

01:00:03French cheese

01:00:04from milk pail

01:00:05to plate.

01:00:08Bonjour.

01:00:10Ah, bonjour.

01:00:10Chanté.

01:00:11Merci.

01:00:12Wow, wow, wow.

01:00:14I just hope

01:00:15his herd of dairy goats

01:00:16are up for the challenge.

01:00:19I don't know what it is

01:00:19with goats,

01:00:20but they're quite naughty.

01:00:21Yeah.

01:00:22Hardy by nature,

01:00:24Sanin goats

01:00:25are prized

01:00:25for their abundant

01:00:26milk production,

01:00:27which is fortunate

01:00:28considering what

01:00:29Florin wants me to do.

01:00:31You have to milk

01:00:32by hand.

01:00:34Yeah, but you've got

01:00:34machinery right there.

01:00:35Yeah, but, you know,

01:00:37for you,

01:00:38you have to try it

01:00:39by hand.

01:00:40It's better.

01:00:40So, I get the feeling

01:00:41that you're putting me

01:00:42through a bit of

01:00:43apprenticeship, aren't you?

01:00:44Yeah.

01:00:44That's what it is.

01:00:45I've got to do it

01:00:46the old-fashioned way.

01:00:48Typical.

01:00:49Typical, typical.

01:00:50Getting hands-on

01:00:53is all part of the job.

01:00:57How do we do this?

01:00:57I know.

01:00:58Oop, go.

01:00:59No.

01:01:03Milking by hand

01:01:04gives Florin

01:01:05a daily opportunity

01:01:06to check the health

01:01:07of the herd.

01:01:09No.

01:01:11Oh.

01:01:13Their milk production

01:01:14is also something

01:01:15he keeps a close eye on.

01:01:19Yeah, I've worked.

01:01:20Oh, yes.

01:01:22It's got to be strong.

01:01:23Yeah, yeah.

01:01:26Quickly, quickly, quickly.

01:01:28I am moving quickly.

01:01:30I can't do it any quicker.

01:01:34Not too bad.

01:01:36If you have

01:01:37one day for one goat,

01:01:38it's OK.

01:01:39Not for you.

01:01:40Go on, show me.

01:01:41Show me.

01:01:41We'll never be my employee.

01:01:44Not too slow.

01:01:47Demoted on my

01:01:48very first day.

01:01:50Right, I've got her.

01:01:52I've got her.

01:01:54She's strong.

01:01:55The quality and volume

01:01:57of the milk varies

01:01:57with the season,

01:01:59falling off in the summer

01:02:00so every last drop counts.

01:02:02I thought I was

01:02:03doing a good job.

01:02:05Now I am really embarrassed.

01:02:08I get the message.

01:02:13Milking over for the day,

01:02:14it's time for the herd

01:02:16to replenish themselves

01:02:17in the pastures.

01:02:19I hope you run it

01:02:20very well.

01:02:21I can run.

01:02:22I can run, trust me.

01:02:27Whoa.

01:02:28Excited by the promise

01:02:29of fresh grass,

01:02:30this is like a goat Grand Prix.

01:02:33They move quick, don't they?

01:02:34Ah, hey, hey, hey, hey.

01:02:36Ow!

01:02:37After a dry summer,

01:02:39the rich green grass

01:02:40will help the herd

01:02:41and their milk

01:02:42fatten up for the winter.

01:02:44Ow!

01:02:44And fat means great flavour.

01:02:46It's so strong.

01:02:49I feel like all they want to do

01:02:51is just knock me over

01:02:52and get to this bucket of food.

01:02:53Whoa!

01:02:54I've had my backside

01:02:55bitten a few times

01:02:57and it's always by the little ones

01:02:58and it's always by the little ones

01:02:58as well.

01:03:00Whoa!

01:03:02Ooh!

01:03:04Tell you what.

01:03:08That is not easy.

01:03:11It's off.

01:03:13I can't believe

01:03:14how strong they are.

01:03:15And, you know,

01:03:16when I said

01:03:16you feel like you're walking

01:03:17in a stampede,

01:03:18trust me,

01:03:19you're walking in a stampede.

01:03:20They're hungry.

01:03:21We've got the food.

01:03:23We've got to get them

01:03:24from A to B.

01:03:25In fact, whoa!

01:03:28Good on!

01:03:30And I swear.

01:03:31Oh, yeah, okay.

01:03:32Oh!

01:03:37Was it you

01:03:38that took me over?

01:03:39Yeah,

01:03:39you don't have a point

01:03:40in making friends with me now.

01:03:43You nearly had me for breakfast.

01:03:46Come on.

01:03:47The goats may be strong,

01:03:49but the cheese they make

01:03:51has a soft, sweet taste

01:03:52in the mouth.

01:03:56And after a chance

01:03:57to check my bruises,

01:03:58Florin has brought me

01:03:59to the business end

01:04:00of the dairy,

01:04:01where everything

01:04:02is done by hand.

01:04:05This cheese

01:04:05was made yesterday.

01:04:07So,

01:04:08it's like this.

01:04:10Fresh,

01:04:10I don't...

01:04:13Oh.

01:04:15Served fresh,

01:04:16goat's cheese like this

01:04:18doesn't need to age

01:04:19like a hard cheese.

01:04:20So,

01:04:21a turn halfway

01:04:21is all it needs

01:04:22to ripen.

01:04:25Yeah?

01:04:26Okay.

01:04:26Wow.

01:04:27Same one,

01:04:28but quickly.

01:04:30Faster.

01:04:30Up.

01:04:32Up.

01:04:33I knew that was coming.

01:04:34I knew that was coming.

01:04:35Turning by hand

01:04:36isn't just traditional.

01:04:37It gives Florin

01:04:38a chance

01:04:38to feel the texture,

01:04:40which needs

01:04:40to stay creamy.

01:04:42Is this okay

01:04:43to eat now?

01:04:43I can sell it tomorrow.

01:04:45Tomorrow?

01:04:46Yeah.

01:04:46Wow.

01:04:47Well,

01:04:48I'd better taste some

01:04:49before it's all gone.

01:04:51This is very,

01:04:52very fresh.

01:04:53In Provence,

01:04:54usually we eat

01:04:55very fresh

01:04:56because of the sun.

01:04:58We eat with

01:04:59good tomato,

01:05:00olive oil.

01:05:02For me,

01:05:02the best.

01:05:03Okay.

01:05:04Very soft,

01:05:05this one.

01:05:06Mm.

01:05:08It's incredibly soft.

01:05:10Mm.

01:05:10And I can't imagine

01:05:13that with some

01:05:13tomatoes,

01:05:14oil,

01:05:14and a little

01:05:15pinch of salt.

01:05:15It's fantastic.

01:05:17Can I have

01:05:18another piece,

01:05:18please?

01:05:28Thanks a lot,

01:05:28Marcus.

01:05:29The website vote

01:05:30is closed,

01:05:31and we're going to

01:05:31soon find out

01:05:32whether it will be

01:05:32Food Heaven

01:05:33or Food Health

01:05:33for Tom

01:05:34at the end

01:05:34of the show.

01:05:35Right,

01:05:36gear change.

01:05:37As we know,

01:05:38Tom loves

01:05:38getting his hands

01:05:39dirty in the garden,

01:05:40but if you're

01:05:41short on space

01:05:42or only have

01:05:43a windowsill

01:05:43to work with,

01:05:44gardening expert

01:05:45Martha Swells

01:05:46is about to give us

01:05:47some top tips

01:05:47for growing

01:05:48incredible edibles

01:05:49indoors.

01:05:50Welcome, Marth.

01:05:50Thank you for having me.

01:05:51Marth, as I call you,

01:05:52because we should say

01:05:53we worked together

01:05:54a few years ago.

01:05:56Ten years ago.

01:05:57When you were

01:05:57behind the camera.

01:05:58Yes, indeed.

01:05:59By bossing me around,

01:06:01and now here you are,

01:06:02trying to be a celebrity.

01:06:03Well,

01:06:04I'll give anything

01:06:06a go, Matt,

01:06:06you know me.

01:06:07Now you're a gardener.

01:06:09I've always been a gardener,

01:06:10but yeah,

01:06:10also a TV producer

01:06:11and director.

01:06:12But you know,

01:06:13TV these days

01:06:14we've got to diversify.

01:06:15Right,

01:06:15there's not much of it about.

01:06:17Cling on, kids.

01:06:18Exactly.

01:06:19OK, Marth,

01:06:20there's a lot going on.

01:06:21There's a lot to do,

01:06:21so I'm going to wait through,

01:06:22but basically

01:06:23this has all been grown

01:06:24in my flat.

01:06:25OK.

01:06:25And the idea is that

01:06:26no matter what space

01:06:27you can definitely

01:06:28grow edible things.

01:06:29You've got a big flat.

01:06:32No,

01:06:32it's just been very full.

01:06:33Yeah.

01:06:33It's been a nightmare,

01:06:34actually.

01:06:35No.

01:06:37So basically,

01:06:39we're going to start

01:06:39with something really simple,

01:06:40which is garlic greens.

01:06:41Oh, a nightmare.

01:06:42And these are,

01:06:43if you would like

01:06:43to grab those, Tom,

01:06:44kick them out

01:06:45and then arrange them

01:06:46in this little bowl.

01:06:47OK.

01:06:48And this is if you have

01:06:50garlic that has sprouted

01:06:51in your cupboard.

01:06:52Very often it looks like that.

01:06:53And you think,

01:06:53oh, that's rubbish,

01:06:54I'll get rid of it.

01:06:55You can't eat it

01:06:56when it's like that.

01:06:56Well, you can.

01:06:57You can take the middle out,

01:06:58but it's not as,

01:06:59you should, yeah.

01:06:59Yeah, fresh is best.

01:07:01Or you can do this,

01:07:02which is you pop them

01:07:02in a bowl.

01:07:03Oh, look how pretty.

01:07:04Water on.

01:07:05Yes.

01:07:05After about two weeks,

01:07:07you've got this.

01:07:08Wow.

01:07:08Because earlier you said,

01:07:09what's the point?

01:07:10I did say, what's the point?

01:07:11I've tested it up

01:07:11better than that, Martha.

01:07:13But what is the point?

01:07:14So, if you think

01:07:16you can eat garlic

01:07:17at all different stages.

01:07:18Yes.

01:07:18It's fun to watch

01:07:18something grow in the winter.

01:07:19The energy's mostly in the bulb,

01:07:20so it can grow on a windowsill.

01:07:22Oh.

01:07:22It's like green garlic.

01:07:23So I make this into

01:07:25green garlic aioli,

01:07:27pop a little bit of water.

01:07:28So you want root side down.

01:07:30Root side down, yes.

01:07:31They won't stay

01:07:31in the right way, though.

01:07:33But, I mean,

01:07:33do I put just that in?

01:07:34Pour a little bit of water on

01:07:35and we're going to move on

01:07:36to the next one

01:07:36because we've got loads of stuff

01:07:37to cover up.

01:07:38So you use the shoots.

01:07:38Yeah.

01:07:39That's lovely, isn't it?

01:07:40Into garlic butter.

01:07:42What, the green shoots?

01:07:43You can make a salad.

01:07:44And does that taste

01:07:45a little more marg?

01:07:45Yeah, it is.

01:07:47Anyway.

01:07:47Lovely, Martha.

01:07:48Sorry, moving on.

01:07:49OK, next one is

01:07:51microgreens.

01:07:52So these are essentially

01:07:53going to grow in

01:07:54seven to ten days

01:07:55on your windowsill.

01:07:56You can grow them

01:07:57in any container.

01:07:58These are grown

01:07:58in little fish tins.

01:08:00Oh, that's what I like.

01:08:00I like a bit of tinned fish.

01:08:02Yes, you do.

01:08:03You said that earlier, Martha.

01:08:04I said it earlier, Martha.

01:08:06I was listening.

01:08:06And I...

01:08:08No, those are so useful

01:08:09and some of them

01:08:09are very pretty as well.

01:08:10Well, exactly.

01:08:11It's nice to mix.

01:08:12Use of them.

01:08:13Very satisfying.

01:08:14So why don't you

01:08:15pop a little bit

01:08:15of coconut coir

01:08:16into the skin?

01:08:16I do that.

01:08:17OK.

01:08:18What is this, coconut matting?

01:08:19Yeah, so it's coconut coir

01:08:20so it's made out

01:08:21of coconut husks.

01:08:22Oh, so you just put

01:08:22a few holes in the bottom.

01:08:23Yeah, pop a few little

01:08:24holes in the bottom

01:08:25if you haven't already

01:08:26or if you're using

01:08:26a tray like that.

01:08:27It's got holes already.

01:08:28What happens with that?

01:08:28You just add water.

01:08:29That's right.

01:08:30What, and it just goes

01:08:31like one of those

01:08:32clever sponges

01:08:33in Chinese restaurants?

01:08:34Literally.

01:08:35Like a little flannel

01:08:36except you've got food in it.

01:08:37That's right.

01:08:38So these are really good

01:08:38if you're growing indoors

01:08:40because they're not messy.

01:08:41OK.

01:08:41You don't take up a lot of space.

01:08:42Keep them in your cupboard.

01:08:43When you've finished

01:08:43your tinned fish,

01:08:44you get one of these

01:08:45and then you pick

01:08:46one of many different kinds.

01:08:49So I always say

01:08:49I'm not a very good gardener,

01:08:51really.

01:08:51I'm a proud novice with it.

01:08:53I just like it.

01:08:53And I think the magic

01:08:54is when you can see

01:08:55something come through

01:08:55really quick like that.

01:08:56Yeah, exactly.

01:08:57You put the seeds in

01:08:57and you go,

01:08:58nothing will come of that.

01:08:59It's just a sitting old seed

01:09:00there and you end up

01:09:01with these things.

01:09:02Well, what, as a good gardener

01:09:03anyway, it's just

01:09:03if you're having fun.

01:09:04That's right.

01:09:05That's what I always say.

01:09:06That's what I think.

01:09:06You can't go too wrong

01:09:07with gardening.

01:09:08No.

01:09:08You can't get it wrong.

01:09:09People think,

01:09:09oh, no, I kill everything.

01:09:10As long as you give it

01:09:11a bit of water

01:09:11and a bit of light.

01:09:12Well, also,

01:09:13I think when things go wrong,

01:09:14I see that as a learning opportunity.

01:09:16Oh, gosh.

01:09:16You've been doing

01:09:17a mindfulness app,

01:09:18haven't you?

01:09:19Oh, you know me.

01:09:20Yoga, breakfast,

01:09:21stuff, stuff, stuff.

01:09:22Yeah, the works.

01:09:22Okay, sprinkle those seeds on

01:09:23and we are going to move

01:09:25on to the final one.

01:09:26Oh, good.

01:09:27Essentially, when you've

01:09:28watered that,

01:09:28you're going to put

01:09:29heavy weight on it,

01:09:29pop it in the cupboard

01:09:30for a few days

01:09:30so that the roots go downwards

01:09:32and then you lift it off

01:09:33and then you pop that

01:09:35on your windowsill.

01:09:36A few days later,

01:09:37it looks like this.

01:09:38Harvest them,

01:09:38wash them,

01:09:39eat them.

01:09:40And we're on to the fucking tell.

01:09:42We've got so much to get through.

01:09:44This is the piece

01:09:44there is at all.

01:09:45Okay.

01:09:45Yes, I love this.

01:09:46Now I'm going to talk to you.

01:09:47So we've done garlic greens,

01:09:48anyone can do.

01:09:49Sure, I remember that.

01:09:49You've done micro greens.

01:09:50Yeah, loved it.

01:09:51And now we're going to talk about...

01:09:54Shrooms.

01:09:55Mushrooms.

01:09:56There's not mushroom in here.

01:09:58I'm glad you made that joke

01:09:59because one of my friends

01:10:00was like,

01:10:00please get that in.

01:10:01Oh, sorry, Martha.

01:10:02Sorry.

01:10:03You do it now.

01:10:04So essentially,

01:10:05these are kits

01:10:05that you can buy online

01:10:07and we've got

01:10:08all different ones here.

01:10:09So this is a black pearl oyster,

01:10:11this is a pink oyster,

01:10:12this is a lion's mane,

01:10:13this of course is shiitake.

01:10:14These are pretty much now ready.

01:10:16So there you go.

01:10:17And they're edible?

01:10:18They're edible.

01:10:19They're all edible mushrooms.

01:10:20You buy the kits

01:10:21ready to fruit.

01:10:22Yes.

01:10:22Cut a little slit in the bag.

01:10:24Okay.

01:10:24Spritz them

01:10:25and in a couple of weeks

01:10:26you've got mushrooms.

01:10:27Wow.

01:10:27And they usually do kits

01:10:28for Christmas as well.

01:10:29So the first time I ever did these

01:10:30were I bought them

01:10:31for my five-year-old nephew

01:10:32for Christmas.

01:10:33Oh, I like it.

01:10:34What fun.

01:10:34Yeah, he loved it.

01:10:35Did he?

01:10:36Did he do that mushroom?

01:10:36Then I bought him

01:10:36a mushroom poster the next year

01:10:38and now he knows

01:10:38what all the mushrooms are.

01:10:39Oh, gosh.

01:10:40Um, okay.

01:10:41But if you want to do it yourself...

01:10:43Yes.

01:10:44Oh, what's this?

01:10:45What's this one?

01:10:45Do you want me to...

01:10:46No, no, no.

01:10:46Oh, we're not there yet.

01:10:47No, okay, sorry.

01:10:48It's a big reveal.

01:10:49I got the sense

01:10:50we were short of time.

01:10:51Yes.

01:10:52Did you?

01:10:52I don't know

01:10:53where everybody's got to be.

01:10:54Apparently there's a big rush on.

01:10:57Quickly, quickly.

01:10:58Grow the herbs.

01:10:59Get the bucket out.

01:11:00Okay.

01:11:01Well, you know,

01:11:02it's speed gardening.

01:11:03Speed gardening.

01:11:04Have a sandwich.

01:11:05Yeah.

01:11:06Lovely.

01:11:07If you want to make

01:11:07your own mushroom kit at home,

01:11:09you need three things.

01:11:11Now I've got to the final item

01:11:12if I can slow down a bit.

01:11:13Now we can chill out.

01:11:14Right.

01:11:15Substrate.

01:11:15This is chopped up straw.

01:11:16We've put boiling water

01:11:17overnight so that it

01:11:18kills anything in there

01:11:19that might grow

01:11:20and compete with our mushrooms

01:11:21because it's going to be

01:11:22in a damp, warm environment

01:11:23and the only thing

01:11:23we want to grow is

01:11:24mushroom mycelium.

01:11:26This is mushroom spawned.

01:11:27So what you're going to do

01:11:27is give your hands

01:11:28a good wash, Tom.

01:11:29Oh, now?

01:11:30No, now, now.

01:11:30Go, Tom.

01:11:31Yeah.

01:11:31Okay.

01:11:32Not with the boiling tap.

01:11:33Not in the deep fat fryer.

01:11:36Because when it comes to mushrooms,

01:11:38you've just got to make sure

01:11:39you keep everything nice and clean

01:11:40so that nothing else grows

01:11:41that you don't want to grow

01:11:41in the bucket.

01:11:42And then we're going to

01:11:43pile up the straw

01:11:44in layers.

01:11:45Oh.

01:11:46With crumbling in

01:11:48this magical mushroom mycelium

01:11:49which is...

01:11:50Mycelium lasagna.

01:11:51Yeah, exactly.

01:11:52Yes.

01:11:52Bit of that, bit of this.

01:11:53You do that,

01:11:54I'll stick the tape on the bucket.

01:11:55So I just take it out of the bag.

01:11:56Handful of this in first.

01:11:57Handful of this in first.

01:11:59Yeah, and then you just sprinkle

01:12:00it in as you go

01:12:01because what it's going to do

01:12:02is grow through the straw,

01:12:04use the energy in the straw.

01:12:05It's not magic.

01:12:06So what...

01:12:06This seems like a big word.

01:12:07I don't know what mycelium is really.

01:12:09Is that...

01:12:09Oh, well...

01:12:10I'm going to tell you.

01:12:11With a science background.

01:12:12There's a lot of big words

01:12:13in gardening.

01:12:14I always say about mulching.

01:12:15I still don't know

01:12:15what mulching is.

01:12:16Oh, just chucking stuff on top.

01:12:17People talk about ericaceous soil.

01:12:18Acidic.

01:12:19Acidic.

01:12:20Clay.

01:12:20What does it mean?

01:12:22Mud.

01:12:22I don't know.

01:12:23So we're going to stick

01:12:24little bits of tape.

01:12:24Actually, Matt,

01:12:25why don't you do that?

01:12:26Pop those bits of tape

01:12:27over those holes.

01:12:27You keep crumbling.

01:12:29Crumbling.

01:12:30And then what you're going to do

01:12:31is layer them up.

01:12:32So essentially,

01:12:32the mushrooms you see there

01:12:33are just the fruit

01:12:35of the fungi.

01:12:36The actual main part

01:12:37is the mycelium

01:12:37which is growing underground.

01:12:39You know,

01:12:39it's feasting on logs

01:12:40and straw in nature.

01:12:42Oh, God,

01:12:42it's disgusting

01:12:43when you put it like that.

01:12:44So what we do

01:12:45is we put it in there

01:12:46and then you pop your bucket

01:12:47with the tape on

01:12:48in a warm spot

01:12:49like the cupboard

01:12:50in my hallway

01:12:51where I keep my coats.

01:12:52Right.

01:12:53Oh, she's got a coffee.

01:12:54All right, Martha.

01:12:56Oh, it's not nearly

01:12:58as exciting as it's us.

01:12:59And then after

01:13:00two to three weeks,

01:13:01that mycelium

01:13:03you're crumbling in there,

01:13:04that's four, sorry,

01:13:05will colonise the bucket.

01:13:08That looks horrible.

01:13:08That looks absolutely

01:13:09disgusting, Martha.

01:13:10Why would anybody do that?

01:13:11Well, funny you should ask.

01:13:12Does it smell?

01:13:13It smells mushroomy.

01:13:15It's all right

01:13:15when the lid's on.

01:13:16Smells like my house.

01:13:17OK, so.

01:13:18That is the sort of smell

01:13:22though of a damp cupboard

01:13:23actually.

01:13:23OK, and on to the final thing.

01:13:25So, basically,

01:13:26when it is all

01:13:28growing through the bucket,

01:13:29you're going to move it

01:13:30into a light location,

01:13:31start spritzing it.

01:13:32OK.

01:13:32And these little pins

01:13:33are going to start

01:13:34pushing out those tiny holes.

01:13:35And then,

01:13:36after a few weeks,

01:13:38the bucket gets bigger.

01:13:39You're going to have...

01:13:40The bucket grows.

01:13:41The mushrooms grow.

01:13:42Amazing.

01:13:44And mushrooms

01:13:45will start popping

01:13:45out your bucket.

01:13:46These need a few more days,

01:13:47but there was nothing

01:13:48here last weekend,

01:13:49which was causing me

01:13:50a huge amount of anxiety.

01:13:52I know exactly

01:13:52what you're laughing at.

01:13:53There was nothing

01:13:53funny said there.

01:13:56And there you go,

01:13:56they'll be ready

01:13:57to harvest in a few days

01:13:58when these caps

01:13:58start to flatten out

01:13:59and it will produce

01:14:00two or three times.

01:14:01And, oh, wow,

01:14:02and how do you harvest

01:14:02them then?

01:14:03Do you just break them off?

01:14:03You literally just

01:14:04pull them off

01:14:04and you want to make

01:14:05sure the hole's nice

01:14:06and clear and spritz it

01:14:07if you want another

01:14:08flush to come out of your bucket.

01:14:08Martha, that's marvellous.

01:14:10Thank you so much.

01:14:11Love that.

01:14:12Love that.

01:14:13Love that.

01:14:13Mark's through mushrooms.

01:14:15If you want to find out

01:14:15more, just go online.

01:14:16Go on to Martha's

01:14:17website or Instagram page

01:14:19and you'll find out

01:14:20everything you need to know.

01:14:21Right, we're going to

01:14:22soon find out

01:14:22whether you've voted

01:14:23for Tom's Food Heaven

01:14:23or Food Hell

01:14:24but first Anna Hawes

01:14:25making Oyster Rockefeller

01:14:26for Mrs. Doyle herself,

01:14:27Pauline McGlynn.

01:14:29Well done, Martha.

01:14:29Thanks, brother.

01:14:30I'm going to make

01:14:37the classic Oyster Rockefeller.

01:14:39Baked oysters

01:14:40cooked in their shells

01:14:42with creamy spinach

01:14:43and topped with

01:14:44crunchy breadcrumbs

01:14:45served with sautéed potatoes

01:14:47and a seaweed and lettuce salad.

01:14:50So I love chips

01:14:51but sometimes you don't

01:14:52want to do like

01:14:52deep fried potatoes

01:14:53so this is a brilliant

01:14:54alternative

01:14:55where you boil your spuds

01:14:56and you just heat up

01:14:58a frying pan with some oil,

01:14:59slice them

01:14:59and caramelise them

01:15:00either side

01:15:01and they will be

01:15:02like flat chips.

01:15:03Oh.

01:15:03Done.

01:15:04Very easy.

01:15:04Lovely.

01:15:05And I'm going to get you

01:15:06to chop some scallions

01:15:07for me there

01:15:08if you don't mind.

01:15:09All right.

01:15:10I'll put this over here.

01:15:11While Pauline gets to grips

01:15:12with the scallions

01:15:13I'm going to wilt down

01:15:14some spinach in a pan.

01:15:16Your training isn't just

01:15:18in like radio and television.

01:15:19Like you've done everything.

01:15:21Theatre would have been

01:15:21the big one forever

01:15:22and that's how I started.

01:15:24It's been kind of various

01:15:25for many years of my life.

01:15:27I was very handy

01:15:28as an older lady,

01:15:29you see.

01:15:30So I'm the only one

01:15:32I think that had a career

01:15:34that's gone backwards

01:15:34age-wise.

01:15:35I'm now playing parts

01:15:37younger than Mrs Doyle

01:15:39who was like 30 years ago

01:15:41for instance.

01:15:42Do you have a favourite episode?

01:15:45I love the milkman episode.

01:15:46It's so good.

01:15:48It's so good.

01:15:48And it's hairy babies.

01:15:49You know people brought

01:15:50little sideburns

01:15:52and mustaches

01:15:53and everything

01:15:53onto babies.

01:15:54I just thought

01:15:55that was genius really.

01:15:58It's a brilliant episode.

01:15:59It really is.

01:16:00Great fun.

01:16:02I'm adding spinach

01:16:03and scallions

01:16:04to a bowl

01:16:04and mixing with cream cheese.

01:16:06So this is bladderwrack.

01:16:08This is a seaweed

01:16:09that I think goes

01:16:10just about everywhere

01:16:11in Ireland

01:16:11and the seaweed

01:16:13is going to season

01:16:13the water

01:16:14that we're cooking

01:16:14our potatoes in

01:16:15so that's actually

01:16:16quite nice.

01:16:17Yeah.

01:16:18While the potatoes

01:16:18and seaweed are cooking

01:16:20I'm going to toast

01:16:21the breadcrumbs

01:16:21with garlic and butter

01:16:22for the top

01:16:23of our oysters.

01:16:25Are you ready

01:16:26to open some oysters?

01:16:27So a few little things

01:16:28to bear in mind

01:16:29when you open an oyster.

01:16:30You do want

01:16:31an oyster knife.

01:16:33If you don't have

01:16:33an oyster knife

01:16:34I would say

01:16:34go get an oyster knife.

01:16:36The reason being

01:16:37is that

01:16:37you need really strong steel.

01:16:39Any other knife

01:16:40is not going to do.

01:16:41So first of all

01:16:42you take a long tea tail

01:16:43and you flip it

01:16:44over your hand.

01:16:45Your hand is underneath there

01:16:46but it's in control

01:16:47and it's holding

01:16:47the oyster where it can be.

01:16:49So you always want

01:16:49to have your oyster

01:16:50pointy side

01:16:51going towards you.

01:16:52Right?

01:16:53You put your knife in

01:16:54and you wiggle it

01:16:55side by side.

01:16:56Right?

01:16:56You're trying to

01:16:57not damage the fish

01:16:59so you're not

01:17:00going in too far.

01:17:02So once you've

01:17:03kind of clipped

01:17:03the mussel

01:17:04that holds the lid

01:17:05and the flesh together

01:17:07take your knife

01:17:10and you kind of

01:17:10run it along down.

01:17:12This is where you

01:17:14show the true respect

01:17:16for your oyster.

01:17:17So then you are left

01:17:18with this lovely

01:17:19perfect example

01:17:20of what the oyster

01:17:21should look like.

01:17:22Do you want to

01:17:22give it a shot?

01:17:23All right.

01:17:26Right.

01:17:27Now I'm thinking

01:17:29around here.

01:17:30Now remember

01:17:31wiggle, wiggle, wiggle.

01:17:32You can do wiggles

01:17:33different ways.

01:17:34Oh this is good.

01:17:35Oh yeah.

01:17:36Oh yeah.

01:17:37Oh.

01:17:38Oh hello.

01:17:39Yes.

01:17:40Don't look.

01:17:41Just you know.

01:17:44Is it not?

01:17:45Isn't it?

01:17:45It is.

01:17:46It popped in the bowl.

01:17:46I think so yeah.

01:17:47Okay.

01:17:48Let's go for round two.

01:17:50The potatoes

01:17:51have been boiling away

01:17:52until I can pass

01:17:53my knife through them.

01:17:55I've let them cool,

01:17:57cut them into slices

01:17:58and sprinkled

01:17:59with a little salt.

01:18:01I'm going to put

01:18:02the potatoes in a pan

01:18:03on a high heat

01:18:04and turn them

01:18:05once the edges

01:18:05go golden brown.

01:18:07Look how wonderful

01:18:08that one was.

01:18:11Come on.

01:18:12Come on.

01:18:13Thank you chef.

01:18:14That's it.

01:18:14Oh.

01:18:15I'm just going to grate

01:18:16a little bit of

01:18:17koshnitira.

01:18:19It's like a sheep's cheese.

01:18:21It's similar to

01:18:22like a pecorino.

01:18:23It's not Irish.

01:18:24Right.

01:18:24So as you continue

01:18:25to open those oysters

01:18:28I am going to

01:18:31give them a little wash.

01:18:33We're going to put

01:18:33an oyster in here.

01:18:34We're going to put

01:18:35our cream cheese

01:18:36and spinach on top

01:18:37and then some crumbs.

01:18:38This right.

01:18:38That's the right.

01:18:39Perfect.

01:18:39Yeah.

01:18:44They're slippery

01:18:45little divils.

01:18:49So you're going to

01:18:49take like a spoon

01:18:50of our mix

01:18:51and then you're

01:18:52just going to

01:18:52cover the oyster.

01:18:55Okay.

01:18:56And what the plan

01:18:57is is that

01:18:57the heat of the oven

01:18:59has got to heat up

01:19:00the shell

01:19:01and it's got to

01:19:02heat up the top

01:19:03before it gets

01:19:04to the oyster

01:19:04in the centre.

01:19:05So what we're doing

01:19:06is that we're

01:19:07protecting the centre

01:19:08of the oyster

01:19:08so that everything

01:19:09involved is kind of

01:19:10hot and cooked

01:19:11before the oyster

01:19:12starts to cook.

01:19:13Does it drive you

01:19:14nuts if people

01:19:15just, you know,

01:19:17shovel it into

01:19:18themselves and it's

01:19:19over really quickly

01:19:20the meal, no?

01:19:21No, I mean,

01:19:22sometimes I do wish

01:19:23that I could slow

01:19:24myself down

01:19:24but I eat like

01:19:25I'm being chased

01:19:26by somebody.

01:19:28I'm like, I can't

01:19:29get it into me

01:19:29quick enough.

01:19:31Before it goes

01:19:32into the oven

01:19:32I'm going to

01:19:33sprinkle over

01:19:34the breadcrumb

01:19:35and cheese mixture

01:19:36to top it off.

01:19:38Into the oven

01:19:39they go

01:19:40and after only

01:19:41a few short minutes

01:19:42there we have it.

01:19:43Oyster Rockefeller

01:19:44with a bladder

01:19:45rack and lettuce

01:19:46salad and crispy

01:19:48sautéed potatoes.

01:19:55Thanks for that Anna

01:19:55but where's the cup

01:19:56of tea?

01:19:57Right, it's time to find

01:19:58out whether it's food

01:19:59heaven or food health.

01:19:59Tom, it could be food

01:20:00heaven which was chicken

01:20:01and tarragon.

01:20:03It could be food

01:20:03hell which was salmon.

01:20:04Boo.

01:20:05What do you think

01:20:05you've got?

01:20:07You've got...

01:20:08What is it?

01:20:09I can't wait to find out.

01:20:10It's heaven.

01:20:11Thank you so much.

01:20:12Thank you so much.

01:20:1366% of you

01:20:14wanted heaven

01:20:14so well done you.

01:20:16Right, I'm going to

01:20:17get on with this.

01:20:18We've got seven minutes.

01:20:19So Ravinder

01:20:20you are going to

01:20:23if you chop up

01:20:23that bacon

01:20:24with some garlic

01:20:24and a little bit

01:20:26of oil and butter

01:20:28and then dice

01:20:29up the French beans.

01:20:31All the old-fashioned

01:20:32but have we got enough

01:20:33time to cook this chicken

01:20:34in seven minutes?

01:20:34It's all done.

01:20:35I think I could be

01:20:35in food heaven

01:20:36quite literally

01:20:37if that is the case.

01:20:41Right, so...

01:20:42Lovely pans

01:20:43you've got there Matt.

01:20:43I'm going to rattle...

01:20:45That's money.

01:20:46Rattle through this.

01:20:48So jointed chicken

01:20:49season it well.

01:20:51That goes in a pan.

01:20:52That's not too much salt.

01:20:53That's not too much salt.

01:20:54No, okay fine.

01:20:55No, because there's

01:20:56a lot going on in here.

01:20:57Yeah.

01:20:57Right.

01:20:58Spend a lot of time

01:20:59doing it.

01:21:00Not like me.

01:21:01Get a nice

01:21:02golden brown colour

01:21:03all over it

01:21:04and then what you

01:21:05would do at home

01:21:06is you'd whip it

01:21:07out the pot

01:21:07and then you would

01:21:09chuck in some celery.

01:21:11I've got quite a lot

01:21:11of garlic.

01:21:12And you can put that

01:21:13on your windowsill

01:21:14if you...

01:21:15I used to grow

01:21:17a lot of cress.

01:21:19Did you?

01:21:20Oh, I bet you did.

01:21:21I bet you love

01:21:21growing cress

01:21:22to put in your

01:21:22egg sandwiches.

01:21:23I did.

01:21:26Right, so let's

01:21:26go on with this.

01:21:27Helen, let's have

01:21:28some alcohol.

01:21:29Oh, yes.

01:21:31Right, for this one

01:21:32you've got some over there.

01:21:33I hope you've got some

01:21:34over there under the counter.

01:21:35Oh, yeah, we've got some.

01:21:36So this is from...

01:21:38We've got a white with this

01:21:40and it's new from the co-op

01:21:43and it's £8.50.

01:21:44Grenache Blanc is the grape

01:21:46and again, a bit like

01:21:47the Cabernet Franc

01:21:48we had earlier,

01:21:49you don't often get

01:21:50this grape all on its own.

01:21:51It's usually hidden

01:21:52in a blend.

01:21:53But the reason I love

01:21:54this one is just

01:21:55the fruit on it

01:21:57is so fresh.

01:21:59It's like proper stone fruit

01:22:00and really clean

01:22:01and crisp.

01:22:02So we're in the

01:22:03Longedoc for this one

01:22:04and the Longedoc

01:22:05is like a big

01:22:06natural fruit bowl.

01:22:07Everything grows

01:22:08really well there

01:22:09including grapes

01:22:10but because it's

01:22:11quite a big space

01:22:12obviously there's a lot

01:22:14of it so it does mean

01:22:15you get great value

01:22:16down there as well.

01:22:17So I really love this one.

01:22:19I'm so busy

01:22:19I haven't picked up my glass.

01:22:21That's very unlikely.

01:22:22Can we repeat it to you?

01:22:24What do you think

01:22:24about English wines?

01:22:25I know we're getting

01:22:26more, aren't we?

01:22:28More English wines

01:22:29Yeah, yeah.

01:22:29No, it's fantastic.

01:22:31In the south-east of England

01:22:32of course we can grow

01:22:33like they do in Champagne.

01:22:35Yes, yes, absolutely

01:22:37but also we're doing

01:22:38more still wine now

01:22:39as well, not just sparkling

01:22:40and I'm very excited

01:22:41about the still wines

01:22:42that we're making now.

01:22:43Even red wines

01:22:44which is, literally

01:22:45ten years ago

01:22:46none of us thought

01:22:47we'd be making

01:22:48good, drinkable

01:22:50still red wines.

01:22:51Now, look at us.

01:22:52Yes.

01:22:53Absolutely.

01:22:54Ooh, yes.

01:22:55Talk about yourselves

01:22:56and so it's not.

01:22:57OK, well, I've got a podcast out

01:22:59and that's a visualised podcast.

01:23:05That's not the same

01:23:05as television, apparently.

01:23:07I do want to ask you

01:23:07about your book.

01:23:08Oh, yes, feel free.

01:23:09There is a fiction book coming.

01:23:12I know.

01:23:12Well, I've written

01:23:13my first novel

01:23:13and that's coming out in May

01:23:15and it's called

01:23:16Common Decency.

01:23:17It's about suburbia

01:23:18because I live in suburbia

01:23:19and we were just talking

01:23:21about suburbia,

01:23:22weren't we?

01:23:22and saying about how

01:23:23it's often been maligned

01:23:25as being a bit boring

01:23:26but I like that.

01:23:27I'm a fan.

01:23:28I'm a fan of it.

01:23:28I like a boring life.

01:23:30I like people being nice

01:23:32to each other

01:23:32and having a bit of space

01:23:33so they can enjoy the nature

01:23:34and a bit of everything else.

01:23:36I'm really hoping

01:23:37you've got neighbourhoods.

01:23:37Oh, sorry, Tom.

01:23:38Oh, don't worry.

01:23:39Don't worry.

01:23:39You just threw an entire jug

01:23:41of what was that?

01:23:42That was wine.

01:23:43Wine.

01:23:43Oh, well, I'll suck it

01:23:44out of my jacket later.

01:23:45Would you like some of mine?

01:23:47Would you like some of this?

01:23:48I don't need it.

01:23:49Something to have on the bus side.

01:23:50No, no, you can do have that.

01:23:52That's fine.

01:23:52Oh, and I think it's an English wine.

01:23:56I've never done that before.

01:23:57Butterfingers.

01:23:58Yes, sorry about that.

01:23:59Literally.

01:24:00Yes.

01:24:00You don't need that cloth, do you?

01:24:02No, no.

01:24:03I just always worry about

01:24:04just worry about the floor.

01:24:05I think it's because

01:24:06you were a bit of an emotional wreck today.

01:24:08Oh, yes.

01:24:09It's a lovely show.

01:24:10I'm all over the show.

01:24:11You are all over the show.

01:24:12And it's Iman's fault.

01:24:14In a really lovely way.

01:24:18Listen, I'm going to tell you

01:24:19what I'm going to do now.

01:24:19OK, I'll just carry on

01:24:21mopping up the floor.

01:24:23The recipe's off to the guests,

01:24:25don't you hear?

01:24:25The recipe's on the website.

01:24:27So when the chicken's cooked,

01:24:28I'm now going to add

01:24:30some Dijon mustard

01:24:31and egg yolk

01:24:32and some creme fraiche

01:24:35and then fresh tarragon

01:24:36because Tom loves tarragon.

01:24:37I love tarragon.

01:24:38And some parsley.

01:24:39Ask people about me.

01:24:40They'll always say

01:24:41he loves tarragon.

01:24:43He's obsessed with it.

01:24:44I hope he gets it

01:24:45on Saturday kitchen.

01:24:46So, Mikaela's in the corner

01:24:47with a mop ready to go.

01:24:48I've done a bit of it

01:24:50with the tea towel.

01:24:52But, yes.

01:24:54Anyway, ignore me and the mess.

01:24:56Well, Matt.

01:24:57Come back to the podcast.

01:24:58Oh, I've got a podcast.

01:24:59It's called Boddering.

01:25:00And, well, I suppose,

01:25:01based on suburbia,

01:25:02I wanted to do something

01:25:05that was kind of peaceful

01:25:06and allowed people

01:25:07a bit of space to talk.

01:25:08Not that this doesn't allow

01:25:09people space for talking.

01:25:12Gosh, it's quite frantic, isn't it?

01:25:14And so, yes,

01:25:16I kind of wanted to do it

01:25:17as a little bit of a statement

01:25:19about all the kind of stress

01:25:21in the world.

01:25:22Because I don't think

01:25:23I'm all too stressed, Matt.

01:25:24I don't know about you, Mike.

01:25:27My blood pressure's gone

01:25:28through the roof,

01:25:29actually, this morning.

01:25:32But, that looks lovely,

01:25:33actually.

01:25:34That looks lovely.

01:25:34It's something

01:25:35I just later would probably make.

01:25:36You are a fan, aren't you?

01:25:37I would dream of,

01:25:38my Nigel Slater dream life.

01:25:40I would love to have a life

01:25:41like he has

01:25:41with his fern garden.

01:25:43He has a lovely garden.

01:25:44Oh, he's got a lovely garden.

01:25:45Oh, to be Nigel Slater.

01:25:47Have you been there?

01:25:47I haven't,

01:25:48but I've interviewed him

01:25:49and I've talked to him

01:25:50all about his garden.

01:25:51He's amazing.

01:25:53I love him.

01:25:53He's amazing.

01:25:53He's a very calm presence, isn't he?

01:25:55Yeah, it's not like this.

01:25:57I hate to tell you

01:25:58nothing like this.

01:26:01Do you want the rest of his butter in the night?

01:26:03I don't know.

01:26:05I'm going to pop it in.

01:26:06I don't remember the episode

01:26:06where Nigel Slater

01:26:07threw a jug of wine

01:26:08over somebody.

01:26:13Yes, that sort of,

01:26:14that kind of,

01:26:15I've never met him, though.

01:26:16If you're out there, Nigel.

01:26:18No, he's a lovely, lovely man.

01:26:19I've never met him.

01:26:20I think I'd start crying

01:26:20if I met him, so I'm...

01:26:22Right, too...

01:26:23Yeah, I'd be too emotional.

01:26:23Just too much.

01:26:24Too much, too much.

01:26:25But I think there's, you know,

01:26:28I'm convinced that we're all

01:26:29arguing too much.

01:26:31We're all rowing with each other too much.

01:26:33And I think, you know,

01:26:34we just need a bit of,

01:26:35a bit of peace and quiet, really,

01:26:37don't we?

01:26:37Just a bit of time

01:26:38to listen to one another.

01:26:40And when you talk,

01:26:41I mean, do you have

01:26:41sort of subjects

01:26:42you're going to talk about

01:26:43or does it just go off on tangents?

01:26:45I go off on tangents, really.

01:26:46Because, you know,

01:26:47things that are too formatted,

01:26:49I find, sometimes

01:26:50can feel a bit insincere.

01:26:51So, actually, I like it

01:26:52when it goes a little bit...

01:26:53I do like it when it goes

01:26:54a bit wild, like we've done today.

01:26:55A bit wayward.

01:26:56A bit wayward.

01:26:57I'm already looking forward

01:26:58to the podcast with you two.

01:27:00I mean, that's...

01:27:00I mean, as I say,

01:27:01I don't know, Matt,

01:27:01if you should be available, actually,

01:27:03for those dates I've given you.

01:27:08Too late.

01:27:09You can't take it back now.

01:27:10Oh, absolutely.

01:27:11I'm coming over.

01:27:12I'm convinced as well

01:27:13that showing

01:27:14my lack of knowledge

01:27:16on gardening as well...

01:27:18We should do a barbecue episode.

01:27:19Oh, I'd like that.

01:27:21Oh, I have terrible dramas

01:27:22with my barbecue

01:27:23because I don't know

01:27:24what I'm doing.

01:27:25OK.

01:27:26Are you good at barbecue?

01:27:27Yeah, I'm all right, actually.

01:27:28What do you do?

01:27:29Do you do, like...

01:27:29Have you got one of those ones

01:27:30that's like a oven?

01:27:31What do you do?

01:27:35A few chicken drumsticks

01:27:36and a sausage?

01:27:37Yeah.

01:27:38That's the title

01:27:39of my book, actually.

01:27:42There's a life left behind.

01:27:45Is that cooked?

01:27:47Yes, it's cooked.

01:27:48That's the raw one.

01:27:48Oh, that's the raw one.

01:27:49Here's one I did earlier.

01:27:50Sorry.

01:27:51Sorry.

01:27:52OK, there's some chicken.

01:27:53Great.

01:27:54Lovely.

01:27:55Here's some mash.

01:27:57What do you put in your mash?

01:27:58Do you put cream?

01:27:59A lot of cream,

01:28:00a lot of butter.

01:28:01It's almost like

01:28:02equal quantities.

01:28:03Oh, right.

01:28:04Yes.

01:28:04Take that.

01:28:05Lord, right.

01:28:06You tuck into that.

01:28:07I tell you,

01:28:07it's really wonderful here.

01:28:09It's really delicious.

01:28:11Do you grow it?

01:28:12No, can't be bothered.

01:28:13But the herbs,

01:28:15they can be quite difficult

01:28:16to grow.

01:28:17Do you about that, Martha?

01:28:19What sort of tips for you

01:28:20I can fill you in?

01:28:21Oh, I'd like that.

01:28:22Yeah.

01:28:22You know, things like mint

01:28:23I can grow quite easily.

01:28:24They like abuse, I think, herbs.

01:28:26Do they?

01:28:26Hmm.

01:28:27The more you mistreat them,

01:28:29the better they are.

01:28:30I've heard that about

01:28:31hold that thought, Tom.

01:28:32That's all for us today

01:28:33on Saturday Kitchen Live.

01:28:35Thank you to Ravinda

01:28:35and Martha

01:28:36and Imad

01:28:37and Helen

01:28:37and, of course, Tom.

01:28:38All the recipes

01:28:39from the studio

01:28:39on the website

01:28:40BBC.co.uk

01:28:41forward slash

01:28:42Saturday Kitchen.

01:28:43I've got more Best Buy

01:28:44to you tomorrow morning

01:28:45at 10 on BBC Two

01:28:46and I'll be back here

01:28:47live next Saturday

01:28:48with Georgina Hayden,

01:28:50Jamie Oliver

01:28:51and Bob Mortimer.

01:28:52Enjoy the rest of your weekend.

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!

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01:29:03Bye!

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