Saturday Kitchen - Season 2025 Episode 48 - Matt Tebbutt, Jamie Oliver, Georgina Hayden, Bob Mortimer, Olly Smith and Remi Idowu - video Dailymotion

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Saturday Kitchen - Season 2025 Episode 48 - Matt Tebbutt, Jamie Oliver, Georgina Hayden, Bob Mortimer, Olly Smith and Remi Idowu

Transcript

00:00:00... dishes, then today's line-up is guaranteed to reel you in.

00:00:03This is Saturday Kitchen Live.

00:00:26Hi, welcome to the show.

00:00:28We're full of shooting stars in the kitchen today.

00:00:30Jamie Oliver and Georgina Hayden can always be relied on to deliver.

00:00:34Foolproof recipes packed full of flavour.

00:00:36And Ollie Smith's cast is net-wide for the best bargain drinks on the supermarket shelves.

00:00:41Now, our special guest today is a comedy legend whose shows have been topping the telly charts since the 90s.

00:00:46He's turned his talents to writing and it's no surprise he's now topping the book charts with his novels.

00:00:51Please welcome the brilliant Bob Mortimer.

00:00:52Woo-hoo!

00:00:53Yes!

00:00:54Woo-hoo!

00:00:56A little bit slow on the uptake.

00:00:58I agree there.

00:00:59How good is this?

00:01:00Bob, lovely to have you back.

00:01:02It's lovely to be here.

00:01:04Can we just take a minute?

00:01:04Your books have sold over two million copies.

00:01:08Really?

00:01:08Yeah.

00:01:09Wow.

00:01:09Yeah.

00:01:10Oh, come on.

00:01:11I didn't know.

00:01:12Just sat in that big conservatory.

00:01:14No, it's the biggest surprise of my life, but there you go.

00:01:18Great.

00:01:18You know, I'm chuffed, yeah, because I'm quite proud of them.

00:01:21Quite proud.

00:01:22Yeah, they're okay.

00:01:23They're really fun.

00:01:24I mean, it's basically you in book form, isn't it?

00:01:26That's what I thought, you know, I can't pretend to be a writer, so let's just be me.

00:01:30Yeah.

00:01:31People used to like the stories.

00:01:33I still like the stories.

00:01:34I don't know what I lied to you, so I sort of think of it as a long version of those.

00:01:40Yeah, you know, they're very age-appropriate as well.

00:01:45It's nice to just sit there.

00:01:46You know, for me, to just sit on my settee with the tally on, tapping away.

00:01:51Yeah.

00:01:51A thousand words a day.

00:01:53With your snacks and your cat.

00:01:54With snacks and the cat, yeah.

00:01:55Nice.

00:01:56Yeah.

00:01:56What a lovely image.

00:01:57Beautiful.

00:01:58All right, we're going to talk more about that later, let's see what's on the menu today.

00:02:01Georgina, Hayden, lovely to have you back.

00:02:03You are bringing a bit of Cypriot sunshine to us.

00:02:05I am.

00:02:06I'm going to make some fish kefteles, so little fish balls pan-fried, a mustard creamy sauce,

00:02:11crispy capers, and a herby vermicelli rice on the side.

00:02:15Very nice.

00:02:16Jamie, welcome back.

00:02:18You're giving us a kind of alternative to Christmas turkey, right?

00:02:21Yeah, in the kind of autumnal winter spirit, I wanted to cook some venison.

00:02:25This is an incredible meat, I'm wrapping it after I've marinated it with prosciutto, pot

00:02:30roasting it, an amazing red wine gravy with a few little tricks to make your gravy the

00:02:35best gravy ever, with some smashed celeriac and potato mash, and some winter greens.

00:02:40Excellent.

00:02:40Now, this is the first time we've been on the show together.

00:02:43I know.

00:02:43What could go wrong?

00:02:44You've been doing it before.

00:02:45I know that.

00:02:45Last time you were on was with the great Antonio and Gennaro.

00:02:48Gennaro, in case you're watching, I know you usually do, good morning.

00:02:51Send me a text.

00:02:52Yeah, what could go wrong indeed?

00:02:55All right, kid.

00:02:55Hello, how are you?

00:02:56What you got?

00:02:56I've got some amazing wine.

00:02:58For Georgie, I've got a sustainable laser wine from northern Greece.

00:03:01It's so fresh, it's really fragrant, it's perfect for the dish.

00:03:04For Jamie, deep, rich, resonant, delicious wine from northern Italy.

00:03:09Resonant?

00:03:09Yeah, it's like boosted, it's got extra flavour.

00:03:13I'll tell you all about it in a bit, but it's a charmer.

00:03:15And I know you're not that mad at you.

00:03:16It's Ribena, isn't it?

00:03:17It's Ribena!

00:03:18How did you rumble me so early in the show?

00:03:20That's all I ever serve.

00:03:22For you, I've got some delicious beers.

00:03:24So whether it's heaven or hell, I will serve you something, hopefully, that will take you

00:03:27to heaven either way.

00:03:29Now, Bob, you know how this works.

00:03:30End of the show, food heaven, food hell.

00:03:31What's your idea of food heaven now?

00:03:33Food heaven, steak and kidney pie.

00:03:35Or pudding, either way.

00:03:36Get some mention in the book.

00:03:37Yeah.

00:03:38Pies.

00:03:39Peas.

00:03:40Peas.

00:03:40Mash.

00:03:40Right.

00:03:41Gravy.

00:03:41We've got an issue with that.

00:03:42You know where I'm coming from.

00:03:44We'll talk about that later.

00:03:44I haven't disrespected your mash.

00:03:46You've disrespected me.

00:03:49And that's worse.

00:03:52I'm not going to bring it up because I'm a bigger person.

00:03:54I think you did just bring it up.

00:03:55You are bringing it up right now.

00:03:57We're talking about it.

00:03:57We're still talking about it.

00:03:58It's still happening.

00:04:00You can judge Jamie's mash a bit later on.

00:04:02Okay, so pie, double peas.

00:04:04And what about hell?

00:04:05Hell, I'm saying Italian food.

00:04:09I mean, I like all food.

00:04:11Ooh!

00:04:12Apart from it, is it Italians you don't like or is it Italian food?

00:04:16Italians are superb.

00:04:19You're just respecting them.

00:04:22It's the pasta pizza thing.

00:04:25You know, it is nice, but it's not my favourite.

00:04:27It's my least favourite of the foods.

00:04:29I went on holiday with my son, because he likes Italian food,

00:04:33for four days, to see what the result would be.

00:04:37And we ate Italian food for four days,

00:04:39and he concluded at the end that it's useless as well.

00:04:45I'm sure there's some great Italian food there,

00:04:48but, no, I just...

00:04:49I wouldn't choose pizza, pasta.

00:04:51Okay, interesting.

00:04:53Well, what Bob gets eaten at the end of the show is down to you at home.

00:04:56Are you feeling nice as pie?

00:04:58If so, I'm going to slow cook some chucked steak and kidney

00:05:00with a medley of veg before piling into lard pastry

00:05:03and serve in with both buttered garden peas

00:05:06and some marifat mushy peas.

00:05:08Or will you vote for his rather controversial food,

00:05:10hell, Italian food, because it's useless.

00:05:14If so, I'm going to try and convince Bob

00:05:16by using orzo in a risotto-style dish instead of rice,

00:05:19which apparently you do like.

00:05:21I'm going to combine the risotto with Italian fennel sausages,

00:05:24some squash and some sage.

00:05:26Log on to the website now, view the terms of cryptocurrency notes

00:05:28and have your say.

00:05:29All that's still to come, plus Thursday is International Cookie Day.

00:05:33Woo-hoo!

00:05:34Yeah, everyone.

00:05:35So to help everyone celebrate this auspicious occasion without a hitch,

00:05:38we've invited cookie perfectionist Remy Adewoo

00:05:41to share her foolproof cookie recipe.

00:05:44Right, enough from me, Georgina.

00:05:46Let's go.

00:05:47No time.

00:05:48Let's go.

00:05:48Let's do it.

00:05:49Right, so...

00:05:49What are we making?

00:05:50You're going to start making the rice, the vermicelli rice.

00:05:53So you can give that a really good rinse for me,

00:05:54get rid of all the starch.

00:05:55And then I'd like to start toasting the broken up vermicelli in some butter.

00:05:59Right-o.

00:06:00In this hot pan.

00:06:01I'm going to put it on the hot viewer now.

00:06:03OK.

00:06:04And I'm going to make the fish balls.

00:06:06So I'm going to start with...

00:06:08I'm going to pound up some fennel seeds.

00:06:10That's going to be our main flavour.

00:06:11And we're going to blitz those with some breadcrumbs.

00:06:16I've got some lovely firm haddock here.

00:06:17You can use any firm white fish.

00:06:19Mm-hm.

00:06:19Egg.

00:06:20Make a lovely paste.

00:06:22A nice mixture there.

00:06:23This is the twist, right?

00:06:24You grew up eating pork.

00:06:27Yeah.

00:06:28So keftethers are...

00:06:30You'll find them all over Greece and Cyprus.

00:06:33And depending on which country or which island or which part of the country you go to,

00:06:37they'll use a different sort of protein or main for the balls.

00:06:40Right.

00:06:40So in Cyprus, they're meatballs, so it's pork.

00:06:44And in Santorini, for example, there'll be tomato base.

00:06:49Some islands use chickpeas, wild greens.

00:06:51OK.

00:06:52But my family are actually mostly pescetarian.

00:06:54So I've not come across these actual fish balls in Greece before,

00:06:58but I've just made them up and I thought, actually, they're really nice.

00:07:00OK.

00:07:00Anyway, you might...

00:07:01No, we had them in return, so they were very, very delicious.

00:07:04Oh, thanks so much.

00:07:05I didn't realise your family are largely pescetarian.

00:07:08Yeah.

00:07:08Do you know what, it basically came from having the restaurant

00:07:11and my dad being a raging carnivore

00:07:14and someone bet him that he couldn't go for a month without eating meat.

00:07:18This was in the 80s.

00:07:19Right.

00:07:19And I'm being...

00:07:21There you go.

00:07:22Never looked bad.

00:07:22Yeah, and basically, he didn't eat meat for a month and then never ate it again.

00:07:26And then slowly, my sister and my aunt, they're all doing...

00:07:28Yeah, same.

00:07:28So, a lot of fish in our house.

00:07:32But, yeah, bless Marios.

00:07:34He's a sort of failed Greek Cypriot.

00:07:36We went to Cyprus afterwards.

00:07:38This was, like, yeah, 89.

00:07:40And it was that scene from my big fat Greek wedding.

00:07:43It was, you don't eat no meat, I give you lamb.

00:07:45You know, like, they couldn't get their head around it.

00:07:48They were just like, what do you mean you don't eat meat?

00:07:50Someone gave me brains.

00:07:52At that point, I was, like, trying to be a vegetarian.

00:07:54They gave you what?

00:07:55Brains.

00:07:56Right.

00:07:56Yeah.

00:07:57They're like, well, you're not eating meat, so have some brains.

00:08:00I was like, that seems very logical.

00:08:02Anyway, so, yeah.

00:08:04So, fish balls.

00:08:05We should mention at this point that...

00:08:07I mean, we mentioned it on the show before, but you and Jamie go way back.

00:08:11We go way, way back.

00:08:12So, tell us about that story.

00:08:14So, Jamie was my first proper food world job, I'd say.

00:08:18I wasn't publishing for a bit before then.

00:08:20And then I started out, oh, God, 19 years ago.

00:08:24Food styling, Sistine, for Jamie's food team.

00:08:27I remember the first day she started, she came wafting through the office in a lovely dress.

00:08:32And the energy, the energy was quite something.

00:08:36But we had an amazing, what, 12, 13 years together?

00:08:3812 years.

00:08:39Yeah, yeah, yeah.

00:08:40I was quite a bundle of energy back then.

00:08:42I do remember I looked back.

00:08:43You still are, Georgina.

00:08:45Don't put yourself down.

00:08:45We went to some pretty crazy places, didn't we?

00:08:48Yeah, we did.

00:08:49I did follow you around for 12 years.

00:08:51We moved to LA together.

00:08:53I travelled around the world with you.

00:08:55We had a really nice time.

00:08:55Up mountains, islands, peninsular.

00:08:57Oh, my gosh.

00:08:58Did you move to LA?

00:08:59Yeah, well, yeah, had an apartment, had a Chrysler.

00:09:04I'll never forget Ginny, who is Jamie's head food stylist.

00:09:08I'm just going to make these little fish meatballs, fish balls, and fry them just to show you the size.

00:09:12I had just passed my driving test, and I was quite, my nickname, I don't know if you ever knew this, Jamie, my nickname at work was The Stig.

00:09:21Yeah.

00:09:21And I had a slight issue with speed.

00:09:23Yeah.

00:09:24And we went to LA, and they gave me this massive Chrysler, like, seven-seater, and I just never remember that, like, forget Ginny's face.

00:09:32I was on the seven-lane freeway, and her just screaming, going, I've got babies!

00:09:38Because I was, like, couldn't navigate this freeway, and bless her, I think she was just, like, terrified for her life at that point.

00:09:44I had a great time.

00:09:45I loved it.

00:09:45The food team vans had a lot of dents, let's put it that way.

00:09:48Bounce, bounce off cars.

00:09:49Yeah.

00:09:50And you also, you met your husband, Pete the, Pete the Killer?

00:09:54Pete the Killer.

00:09:55Wonderful name.

00:09:56But you met there as well, didn't you?

00:09:58No, well, Pete, no, no, Pete and I were friends, and we got together when I was in Jamie, in Jamie world.

00:10:04All right.

00:10:05I remember when I first started dating Pete, but this is the size of the fish balls, just to show you.

00:10:09Right, okay.

00:10:10I've got some already.

00:10:12And I remember when I first started dating Pete, Jamie just saying to me, thanks, babe, listen, if you're serious, he needs to come on a shoot.

00:10:21Yeah.

00:10:21And see what you do for a living, and see how you, you know, why you're out of house for so many hours and whatnot.

00:10:29And, yeah, you made him, you got him to come and wash up.

00:10:32I'm impressed.

00:10:33Yeah, no, he came in, he was a city boy, and he got straight into the sink and started washing up, and I said, he's a keeper.

00:10:39Oh, really?

00:10:39Definitely marry that one.

00:10:41Yeah.

00:10:42But on, do you remember, that shoot, it was a Christmas shoot, and you were really nice to him, but someone was less nice to him.

00:10:49Gennaro said he would break his legs.

00:10:51Yeah.

00:10:51If you hurt the feelings, I'd kill you.

00:10:55Yeah.

00:10:56He was like, you hurt Georgina?

00:10:58And, yeah, he did.

00:10:59He did.

00:10:59She said, I'll kill you.

00:11:01Poor Pete.

00:11:02But, yeah, he was a good boy.

00:11:03Oh, Gennaro getting all mafia on you.

00:11:04Yeah, yeah, yeah.

00:11:05I mean, you know, I can, and I remember after driving home at 2 o'clock in the morning, and being like, what did you think of everyone?

00:11:11Did you have a nice time?

00:11:12He was like, yeah, Gennaro's quite scary though, isn't he?

00:11:15And I was like, no, he's just like a, he's like the Italian grandad.

00:11:20Oh, he's a saint.

00:11:21Yeah.

00:11:21Right, where are we going with this?

00:11:23So, I've added, these are the fish balls, we've added garlic and spring onion to the pan, a bit more oil, fry those in, and then I'm going to add some mustard.

00:11:33Okay.

00:11:34Push these to the side, and we're going to add some mustard and some creme fraiche.

00:11:39So, you're, are you herbing?

00:11:41I am.

00:11:42So, just to talk through the rice, you toasted the vermicelli, didn't you?

00:11:46Yeah.

00:11:46All broken up.

00:11:47So, you toast that, then you add the washed rice, and then in with some what, chicken stock?

00:11:50Chicken stock, and then you want to have that on a really low heat for about 10 minutes, super, super, super low, cover, you're not meant to touch it.

00:11:56Right, okay.

00:12:00You're not actually meant to touch it.

00:12:01Right.

00:12:01And then, and then what you do is you just leave it.

00:12:04Yeah.

00:12:04And then the key thing is, afterwards, you, you then, yeah, I do know, then you put the tea towel, and then you also then leave it.

00:12:12What's the tea towel doing?

00:12:13To sort of just absorb any moisture, and that's how you get really, really fluffy, fluffy rice.

00:12:18And, yeah, just leave it untouched.

00:12:20But that's why, also, washing it is really, really important, you know?

00:12:23Okay.

00:12:24Getting rid of that starch.

00:12:25Okay.

00:12:26If you want a bit of Greek sunshine, Greek Cypria sunshine in your kitchen, you can find Georgina's recipe at bbc.co.dk forward slash Saturday kitchen.

00:12:34Oh!

00:12:35Scan the queue up.

00:12:36Right.

00:12:36Oh, no.

00:12:37I know.

00:12:38Do you know what?

00:12:38Really?

00:12:39How many times have I done this, and I've never...

00:12:40Oh, yeah, it's there.

00:12:41I've never had an accident.

00:12:42Okay.

00:12:43There we go.

00:12:43That's all right.

00:12:44Yeah, thanks.

00:12:45I'm not going there.

00:12:46Scan the QR code.

00:12:48It'll take you straight to this dish.

00:12:49Right, you are going to take this to the grill for me, if that's okay.

00:12:52Oh, yeah.

00:12:52Okay.

00:12:53We're going to just mix all this together.

00:12:55Give it a little...

00:12:57And then we're going to sprinkle capers on top.

00:12:58I love crispy capers.

00:13:00Georgie, can I ask a question?

00:13:01Anything.

00:13:01The toasting of the vermicelli and the slow cooking.

00:13:06These are actually quite unique things.

00:13:08Yeah.

00:13:09What do both things do, in your opinion?

00:13:11So, toasting of the...

00:13:12Wait, wait, wait, wait, wait, wait.

00:13:13Toasting of the vermicelli adds a really delicious nuttiness.

00:13:18So, you know, you're using butter there, which I don't know if, like, you know, I don't know

00:13:22how people do their rice.

00:13:23I think there are a million ways to do rice, personally.

00:13:25But adding the butter, that toasted flavour, really lovely.

00:13:29And then using stock as well to cook the rice, more flavour.

00:13:34And then there's absorption of just the steam, the tea towel.

00:13:39Yeah, because, you know, mushy rice, actually, leaving it to sit with that tea towel underneath,

00:13:43get rid of all that steam.

00:13:45Yeah, lovely.

00:13:45Yeah, really, really nice.

00:13:47But rice throws people, I think.

00:13:49But I think this is a really foolproof method.

00:13:50Your sort of absorption, leave it sort of quite easy.

00:13:54Beautiful.

00:13:55Yes.

00:13:55Right, I'll keep an eye on that.

00:13:56Keep an eye on the fish.

00:13:57I should have been over here leaning.

00:13:59Yeah, go over there and lean against the oven for me.

00:14:01There's quite a lot of rice in Greek cooking, isn't there, Georgie?

00:14:03I'm thinking yemista and the stuffed veg as well.

00:14:05Yeah.

00:14:05It's more than you think.

00:14:06Yeah, exactly.

00:14:07Spanak odiso, yemista, vine leaves.

00:14:10Yeah, exactly.

00:14:10Lots of rice.

00:14:11And we sort of, like, in Greece and Cyprus, they use a medium grain,

00:14:14which you can't really get in the supermarkets over here.

00:14:16So not quite as short as a paella or a risotto.

00:14:19But, yeah, so somewhere in between.

00:14:21But I love rice, and I'm glad you like rice, Bob.

00:14:24Because when I heard you didn't like pasta, I was like,

00:14:25oh, my gosh, maybe he doesn't like rice.

00:14:27I can see Matt is doing his catalogue lean, ladies and gentlemen,

00:14:30for those of you who need your...

00:14:31Catalogues from the 80s.

00:14:32Modelling a tea towel.

00:14:34Is that a strong look?

00:14:35Yeah, it is.

00:14:35You look like...

00:14:36It is, Georgie, it is a strong look.

00:14:37For me, for me, look like you're sleeping on the job, Matt.

00:14:39I really want there to be a calendar,

00:14:41just one every month of Matt leaning on different things.

00:14:43Do you want a calendar of me?

00:14:44There are different things, leaning on different things,

00:14:46cars, ovens, washing machines.

00:14:47Cars, ovens.

00:14:48Well, can't you stop on?

00:14:49No, no, I don't like that.

00:14:50Matt's very capable.

00:14:51He could lean on anything.

00:14:53Would that not be, like, a Christmas dream Christmas present

00:14:55for a lot of people?

00:14:56Oh, yeah.

00:14:56Oh, that would be very big for me.

00:14:58Yeah.

00:14:59Right, do you want this?

00:15:00Yeah, go on, I want that.

00:15:01Does it look good?

00:15:02Very nice.

00:15:02Only if it looks good.

00:15:03Does it look all bubbly and gnarly?

00:15:05That's important.

00:15:06I can't get it out.

00:15:08Oh, that's...

00:15:08Yeah.

00:15:09That's helpful.

00:15:10Sorry.

00:15:11Matt, have you got a mouse in your shoe?

00:15:13Have I got what?

00:15:14A mouse in your shoe.

00:15:16A mouse...

00:15:16What?

00:15:16Your sweet...

00:15:17There it is!

00:15:18Two mice!

00:15:20I keep them hiding.

00:15:21They're like little friends.

00:15:23Where are you going?

00:15:24Right, bring it...

00:15:25Bring that here.

00:15:27Bring it over.

00:15:27Lovely, thank you.

00:15:29A bit of dill.

00:15:31Here we go.

00:15:32Gorgeous.

00:15:33Thank you so much.

00:15:34Beautiful.

00:15:36There we go.

00:15:36Right, happy?

00:15:37No, never.

00:15:38I'm going to keep fiddling.

00:15:39Fine.

00:15:39Keep fiddling.

00:15:39Yeah, yeah, yeah.

00:15:40Use up all that time.

00:15:41Use up all that time.

00:15:42We've got loads of time.

00:15:42Haven't we got loads of time?

00:15:43We haven't got loads of time.

00:15:44Sorry, sorry.

00:15:45Right, what's it called?

00:15:46Fish Keptere's with Herbie Rice.

00:15:47Brilliant.

00:15:48OK.

00:15:53Oh, yeah, I actually need to carry it, don't I?

00:15:54Right.

00:15:54Here we go.

00:15:55I've got a really weak wrist.

00:15:56Oh, look at this.

00:15:57Right, there you go.

00:15:58Come on.

00:15:59Wow.

00:16:00Go.

00:16:01Right, have a seat.

00:16:02Am I sitting here?

00:16:02Brother, you.

00:16:03Thank you so much.

00:16:05When are we moving to Greece and setting up our commune?

00:16:07That's what I want to know.

00:16:07Olly, we need to...

00:16:08I need to buy an olive grove.

00:16:10You need to buy a vineyard.

00:16:11I do.

00:16:12I really want some goats.

00:16:14And I've warned you all about this already.

00:16:15But I really need some goats.

00:16:17I want one named Feta and one named Calumi.

00:16:18Yes!

00:16:19And we need to do this.

00:16:21I think the wines, the olive oil,

00:16:22and kind of doing it like the cooperative,

00:16:24bringing it back, giving it to the people,

00:16:26you know, sell it locally.

00:16:26Thank you for all your boots for that.

00:16:27That's a beautiful dream.

00:16:29That's a dream.

00:16:29Goat's got mad eyes, though.

00:16:30What's in my glass?

00:16:31You've got mad eyes.

00:16:32Me and you, mate.

00:16:33What's in your glass?

00:16:34That is.

00:16:35This has got to be a Greek wine, of course.

00:16:36I'm a massive fan of local Greek grapes.

00:16:38The varieties are just so intriguing.

00:16:39The flavours are utterly unique.

00:16:41This is Waitrose Blueprint Greek white wine.

00:16:43Nine quid.

00:16:44Great value for money.

00:16:46I'm reckoning it's one of the...

00:16:47I think it is the best value Greek wine on the shelf at the moment.

00:16:49It's a blend of three grapes.

00:16:50They're all quite fragrant, quite...

00:16:52You know, you get a kind of almost rose-petly lemon blossom aroma,

00:16:54but then you taste it zingy, peachy.

00:16:57It's a wine of sea and sky.

00:16:58So, basically, it's a high-altitude vineyard at 800 metres

00:17:01overlooking the Gulf of Corinth.

00:17:03And it's the altitude and the sea that give it all the freshness.

00:17:06The Gulf of Corinth.

00:17:07The Gulf of Corinth.

00:17:08Very good.

00:17:08The Gulf.

00:17:09And where did you get it from?

00:17:10Waitrose, nine quid.

00:17:11That is so nice.

00:17:13It's perfect with this.

00:17:14Very delicious.

00:17:14Does it go well with the fish?

00:17:16It doesn't.

00:17:16Oh, it's delicious.

00:17:16Oh, it's a bolly nose.

00:17:17Love it.

00:17:18It's beautiful.

00:17:19Yeah?

00:17:19Oh, thank you.

00:17:20It's beautiful.

00:17:21Thank you very much.

00:17:21Aw, thanks.

00:17:23Oh, it's a bit of motion.

00:17:24I'm done.

00:17:25It's a bit of motion.

00:17:26Lovely man.

00:17:26I'm going.

00:17:28How's that, Jamie?

00:17:29I love it.

00:17:29It's kind of got, like, that Swedish meatballs kind of vibe.

00:17:32But the fish is so light, but the fish is so light, and I love the combination of the vermicelli

00:17:38and the rice.

00:17:38It's a brilliant little double carb hit.

00:17:40Yeah.

00:17:41Mopping up those juices.

00:17:42The vermicelli's really nice in that.

00:17:43Yeah.

00:17:43And the toasted bits.

00:17:44Yeah, the toasted bits.

00:17:45Yeah, thank you.

00:17:46Wine choices.

00:17:47Yeah.

00:17:47Absolutely.

00:17:48Thanks, Jamie.

00:17:48Well, have that mouthful, and then you can tell me what you're making.

00:17:53I'm making pot-roasted venison wrapped in prosciutto.

00:17:57Nice.

00:17:58A very special marinade to make it delicious.

00:18:00We're going to do a celeriac and potato mash, smash.

00:18:04Do whatever you want with it.

00:18:05I'm giving you the tips on how to turn your gravy into something that is extraordinary,

00:18:09and some lovely steamed and dressed winter greens.

00:18:12Beautiful.

00:18:13Don't forget, you're in charge of what I cook at the end of the show.

00:18:15Do you prefer Bob's idea of food heaven, a classic steak and kidney pie with double P's,

00:18:20or his controversial idea of food hell, a hatred and a loathing of all Italian food and Italians?

00:18:27I'm going to persuade him there are a place of Italian dishes you can enjoy,

00:18:30like a delicious squash and sausage, also risotto.

00:18:33Log on to the website now and have your say.

00:18:35Right, we're going to Bangkok now with Rick,

00:18:37and he's meeting up with legendary Aussie chef David Thompson for a taste of Thailand.

00:18:41Have a look.

00:18:45Back in Bangkok, I found myself in the autocor market.

00:18:51Well, it's nearly ten years since I was last in Thailand,

00:18:53and things have moved on a lot since then, just by looking at this market.

00:18:57I can remember filming then, and they were in the market,

00:19:01and it was a bit smelly and a bit dark,

00:19:03and there were rats running across our feet almost,

00:19:06and there was, I remember slipping up on an old fish

00:19:10and then seeing somebody, a man, weeing in an open drain

00:19:14and putting a brave face on it, you know, atmosphere, theatre.

00:19:19But look at it now.

00:19:20I mean, this, to tell you the truth, funnily enough,

00:19:23when we were filming there, I was eating this dish,

00:19:25which is either oyster or mussel omelette,

00:19:28and it tasted very nice, but I was so sick afterwards.

00:19:33I met up with one of my culinary heroes here, David Thompson,

00:19:37an Australian who has spent the best part of his life

00:19:39researching and cooking Thai food.

00:19:42How does he view the new face to the old market?

00:19:46It's a wonderful cross,

00:19:47a transitional cross between the skungy local markets

00:19:52that you'd sell your mother in.

00:19:55Clearly you already have, Rick.

00:19:58To the version of the 7-Elevens

00:20:01that are now beginning to litter the streets,

00:20:03sadly, in Bangkok,

00:20:05where people prefer the hygiene

00:20:08at cost of the quality.

00:20:11And this market, however, happily,

00:20:13manages to be hygienic,

00:20:15but still has something of merit.

00:20:18So food is everything in Thailand?

00:20:20Food, it's all about food.

00:20:21And what I love are all these sort of stir-fried veg,

00:20:24or what's that?

00:20:27This is something called sadao in Thai,

00:20:29which is a very, very, very bitter plant.

00:20:32Bitter?

00:20:33They eat it with sweet fish sauce

00:20:35and grilled catfish.

00:20:38Wow!

00:20:38Yeah, it's bitter.

00:20:39When we were in Vietnam,

00:20:40they didn't mention bitterness.

00:20:41Is bitterness an important part of the taste?

00:20:45Yes, it is.

00:20:45It's sort of like sweet, sour, spicy...

00:20:48And salty.

00:20:48Salty.

00:20:49And bitterness is the fifth one

00:20:51that they like to use,

00:20:52but it's well bitter.

00:20:54Good, good.

00:20:56And now this is something

00:20:57that's just as pungent.

00:20:59It's called in Thai cha om.

00:21:00Cha om, sorry.

00:21:01I'm absolutely...

00:21:03We call it stinkweed.

00:21:06Stinkweed?

00:21:06Yeah, have a smell.

00:21:08And you smell it's really...

00:21:09Rank.

00:21:11Oh, yeah!

00:21:11Pungent.

00:21:12And the Thais would eat this in their omelette

00:21:14or they deep fry it

00:21:15and it's fantastic with a sour orange curry

00:21:18or indeed a yellow curry.

00:21:19It's almost got a sort of garlicky taste to it,

00:21:21isn't it?

00:21:21Yeah, it has.

00:21:22Stinkweed.

00:21:22Cha om, I think, is kinder to it.

00:21:24Cha om.

00:21:24It gives it a little bit more dignity.

00:21:26So I'd love you to explain about this curry paste.

00:21:30This is the great thing about Thai markets

00:21:32is you can get food at any stage

00:21:33and this stage is the most convenient.

00:21:36Now, the unfortunate thing is in the UK,

00:21:39indeed in Australia and in the US as well,

00:21:41anywhere outside of Thailand,

00:21:42you're not going to have access

00:21:44to these really fresh curry pastes.

00:21:46The best way to approximate that

00:21:48is to make your own.

00:21:52David suggested we could make

00:21:53a yellow prawn curry together

00:21:55and so he bought the ingredients

00:21:57and he commandeered a stall.

00:21:59But first, we had to make our own paste.

00:22:01This is like a food masterclass.

00:22:05I'm a mere novice compared to him.

00:22:07We started by pounding up

00:22:09quite a lot of red chilies.

00:22:10And the lemongrass needs to be cut up

00:22:12just a little bit

00:22:13because then it will break down

00:22:15much more quickly.

00:22:17I'm going to add a little bit of turmeric.

00:22:19I'll watch it smell almost immediately.

00:22:22And again, it reinforces

00:22:24just that extraordinary explosion of aromas.

00:22:28You know, I think cooks in the West,

00:22:30they don't use their sense of smell,

00:22:32their noses enough.

00:22:33Not at all, Rick.

00:22:3460% of taste is smell.

00:22:37Whereas in the Thai repertoire,

00:22:39they use their senses more instinctively.

00:22:41We should more.

00:22:41I was just thinking about,

00:22:42I think it was Chesterton wrote this song

00:22:44about a dog saying,

00:22:46they haven't got no noses,

00:22:48the fallen sons of Eve.

00:22:49Even the smell of roses

00:22:51ain't what they suppose is.

00:22:53Do you know,

00:22:54they sing that song so often in Thai markets.

00:22:56Do you know it?

00:22:56Oh, yes, in Thai markets,

00:22:57in this Thai market,

00:22:58they sing it all the time,

00:23:00those noses and the roses.

00:23:02Well, there you go.

00:23:04He's so funny.

00:23:05Now he puts in the magic shrimp paste,

00:23:08one of my favourite things in the Far East.

00:23:10And he uses the heads of the prawns

00:23:12to make the stock.

00:23:13That makes a lot of difference

00:23:15in the finished taste.

00:23:17He throws in a chunk of lemongrass

00:23:18and then puts in the paste,

00:23:20which also contains

00:23:22galangal shallots and garlic.

00:23:24And almost instantly,

00:23:25this prawn stock

00:23:26starts to thicken and turn gold.

00:23:29So it's almost like a soup in consistency.

00:23:31It is, it is.

00:23:32And its thickness is very similar

00:23:34to your Mediterranean fish soup.

00:23:36It looks like a Mediterranean fish soup as well.

00:23:38But I can assure you

00:23:38it doesn't taste like one.

00:23:40Fair enough.

00:23:41So what goes in now then?

00:23:42The Thais would say

00:23:43you cook it until it's aromatic

00:23:44and then we're going to add

00:23:45some saibua or lotus stalks.

00:23:48These are the stalks

00:23:49from the lotus flowers.

00:23:51And they're really very succulent

00:23:53and so they'll absorb this curry.

00:23:55But also,

00:23:56instead of using

00:23:57these large river prawns,

00:23:58you could use mussels,

00:24:00you could use clams,

00:24:02you could use any type of prawns,

00:24:03you could use your Cornish lobsters

00:24:05if you wanted to,

00:24:06or indeed any fish.

00:24:08There's a wonderful versatility

00:24:09to this curry

00:24:10and indeed all Thai food

00:24:12where they'll go to the market

00:24:13and choose what's fresh

00:24:15and then make their dish,

00:24:16not the other way around.

00:24:17Perfect.

00:24:18Then he puts in some lime juice

00:24:20for the sour element,

00:24:21sugar for the sweet

00:24:22and fish sauce for the salty.

00:24:24Fish sauce.

00:24:25A little bit of fish sauce.

00:24:27And then in goes

00:24:28the juice of pulp tamarins,

00:24:30that acidy, astringent,

00:24:32bean-like fruit.

00:24:35I cooked this for my sons at home

00:24:37and one of them said,

00:24:38this is proper Thai food, Dad,

00:24:40not like you get in restaurants over here.

00:24:42And that's what David's all about,

00:24:45Thai food that they cook at home.

00:24:47Can I?

00:24:48Of course you can.

00:24:49Well, I'm going to put some rice with it

00:24:51because I know it's not supposed

00:24:52to be served without rice.

00:24:54So, I know the prawns will be good.

00:24:58It should be sour,

00:25:00it should be salty,

00:25:01it should be hot.

00:25:02It's all those things.

00:25:04But more than that,

00:25:05without bullying you up too much,

00:25:06you are the Western world's expert

00:25:09on Thai food.

00:25:10So, I'd expect it to be

00:25:11as good as it is.

00:25:21Yeah, let's go.

00:25:22Thanks for that, Rick.

00:25:24Right.

00:25:24Now, Bob,

00:25:25on last week's episode

00:25:27of Gone Fishing,

00:25:28you produced some

00:25:30horrible-looking Donner meat

00:25:32from a bag

00:25:33for Paul Whitehouse.

00:25:35It was beautiful.

00:25:36It looked...

00:25:36I didn't even know that.

00:25:37Look at that.

00:25:38Look at that.

00:25:39Frozen kebab meat.

00:25:40I didn't even know

00:25:41that was a thing.

00:25:42No.

00:25:42Anyway...

00:25:43You won't get that in Italy.

00:25:44No, you won't.

00:25:46There's a reason for that.

00:25:48Now, Paul knew

00:25:49you were coming on the show today

00:25:50and he sent us

00:25:51this little message.

00:25:51Let's have a look.

00:25:54Hello, Saturday Kitchen.

00:25:55Hello, Bob.

00:25:56And, Bob,

00:25:57you may be a preposterous

00:25:59and quite disgusting

00:26:00kebab

00:26:01on the lake

00:26:03when we were

00:26:03last to gone fishing.

00:26:05So, I hope you're going

00:26:06to listen today

00:26:07to Matt

00:26:07and make a really nice one

00:26:09with lots of chilli sauce.

00:26:10I don't know

00:26:11if I'm allowed to say that

00:26:12but I just have.

00:26:13Also, Bob,

00:26:14you claim

00:26:15that Italian food

00:26:17is rubbish.

00:26:18I mean,

00:26:18you're just an idiot.

00:26:21What can I do about that?

00:26:23Ted's after you.

00:26:24I'm going to get you

00:26:25more, come on.

00:26:26With my fridge cake.

00:26:27Put up that stuff.

00:26:29Hello.

00:26:31I mean,

00:26:32that looked like

00:26:33the ramblings of a madman.

00:26:34Yeah.

00:26:35He packed a lot in there,

00:26:37didn't he?

00:26:37He did pack a lot in there.

00:26:38In that 30 seconds.

00:26:39Well, he told me

00:26:40he enjoyed the kebab

00:26:40on the day, so...

00:26:41Really?

00:26:42I've been set up

00:26:43with this Italian thing.

00:26:44You know,

00:26:44I said I didn't like pizza

00:26:46and somehow

00:26:47it's become all Italians

00:26:48all the time in...

00:26:50I did that.

00:26:51Sorry, that's my fault.

00:26:53But it's funny,

00:26:53let's run with it.

00:26:54You're making me a kebab.

00:26:55I am making you a kebab.

00:26:57Right, so this

00:26:58has gone viral

00:26:59recently

00:27:00on social media.

00:27:01So make your own kebab.

00:27:04As Jamie pointed out,

00:27:05though,

00:27:06in rehearsal,

00:27:07the whole point we're missing

00:27:08is that when people

00:27:09are drunk,

00:27:10they can't be bothered

00:27:11to cook

00:27:11and that's why

00:27:12they have a kebab.

00:27:14So anyway...

00:27:15I love a kebab.

00:27:16If my wife's away

00:27:17on a Friday night,

00:27:19I'll watch a couple

00:27:20of zombie movies

00:27:21and go and get

00:27:22myself a kebab,

00:27:23yeah,

00:27:24and eat it off

00:27:25a towel on the floor

00:27:26and just spread it out.

00:27:29That's living.

00:27:29That is living it.

00:27:30I love these things,

00:27:31man.

00:27:31Yeah, well,

00:27:32you tuck into those

00:27:32if you want.

00:27:33What are they?

00:27:33Just little pickle chillies.

00:27:35Oh, yeah,

00:27:35it's quite...

00:27:36Juicy.

00:27:38They're nice though,

00:27:38aren't they?

00:27:39They're lovely.

00:27:39Right,

00:27:40so I've got...

00:27:40Right,

00:27:40in here,

00:27:41if anyone wants

00:27:43to make their own

00:27:43kebab at home,

00:27:44I've got some

00:27:45lamb mince

00:27:46and some lamb fat,

00:27:47loads of spices.

00:27:49There's all sorts.

00:27:50There's onion powder,

00:27:51garlic powder,

00:27:51oregano,

00:27:53cumin,

00:27:54smoked paprika,

00:27:54blah, blah, blah.

00:27:55There's loads,

00:27:56loads in there.

00:27:57Anyway,

00:27:57so obviously,

00:27:58don't forget,

00:27:58it's all on the website.

00:28:00Right,

00:28:00so you blitz all that

00:28:01together with a bit of salt.

00:28:02I'm just...

00:28:02I'm not going to do it all

00:28:03because it'll take ages.

00:28:04And then,

00:28:04and then,

00:28:06right,

00:28:07then you put it between

00:28:08greaseproof.

00:28:10Right.

00:28:11And then we roll it

00:28:12as thin as possible.

00:28:15Okay?

00:28:15I can sense you're not

00:28:16really invested in this.

00:28:17Oh, yeah?

00:28:18Do you know what I mean?

00:28:20It's actually all right.

00:28:21It's actually quite tasty.

00:28:22Yeah, it's good for.

00:28:23Because I was,

00:28:24I was like a bit dubious

00:28:25to start with,

00:28:27but then we tried it yesterday

00:28:28in rehearsals

00:28:29and we tried it again this morning

00:28:30and it's actually all right.

00:28:32And you know what's in it.

00:28:33Yeah.

00:28:33Because there's a lot of

00:28:34undisclosed meat in it.

00:28:35I want to research them,

00:28:38you know,

00:28:38the kebab,

00:28:39the elephant's leg thing.

00:28:40Yeah.

00:28:41And there's different grades

00:28:44you can get wholesale

00:28:45and the cheapest one

00:28:47at the time

00:28:47when I researched it,

00:28:48you know,

00:28:48for one of these,

00:28:49was $9.99.

00:28:51Whoa!

00:28:53Can you imagine?

00:28:54Wow.

00:28:55I presume it's just mud.

00:28:56Oh!

00:28:58Wow.

00:28:59Well,

00:28:59at least you know

00:29:00what you're getting.

00:29:01That's what I say about this.

00:29:02So, right,

00:29:03do this,

00:29:03okay,

00:29:04so you get it as thin

00:29:05as you can

00:29:06and then

00:29:07peel that off like that.

00:29:09Right,

00:29:10so now you've got

00:29:10some really unappetising

00:29:12looking meat there.

00:29:13And does it have to be

00:29:14in the shape of Australia?

00:29:17It's more kind of Wales.

00:29:18It is a bit of Wales, yeah.

00:29:19And then you fold it like this.

00:29:21Now,

00:29:21what you want

00:29:22is a nice kind of rectangle

00:29:23and then you fold it

00:29:24like that, right?

00:29:27So what you're trying to do

00:29:28is basically mimic

00:29:29those thin slices

00:29:30from the big expensive

00:29:32rotisseries, right?

00:29:32Exactly.

00:29:33Exactly.

00:29:34In your own home.

00:29:35Yeah.

00:29:35So then,

00:29:36stick it on a tray.

00:29:37That goes into the oven

00:29:38for about sort of

00:29:39ten minutes or so

00:29:41and then

00:29:42I'll get the other one out.

00:29:44It's a bit hot.

00:29:45And then you cut it down,

00:29:46stick it on a grill

00:29:47and it goes all

00:29:48kind of Donner Kebab-y.

00:29:50Anyway,

00:29:51that's enough about that.

00:29:51Let's talk about

00:29:52your book, Bob.

00:29:55If we must.

00:29:56The Long Shoe.

00:29:58Great title.

00:30:01Along with the chapter titles

00:30:02I thought were fun.

00:30:03They're all food,

00:30:04aren't they, I think?

00:30:05Yeah.

00:30:05Or mainly.

00:30:06There's a lot of food in there.

00:30:07Jelly babies, eggs.

00:30:09Begins with eggs.

00:30:10But they bear no relation

00:30:11to what's in the chapter.

00:30:12Yeah.

00:30:12An eggless house

00:30:13is a fool's palace.

00:30:16Wouldn't you agree?

00:30:17Who was that?

00:30:18I don't know.

00:30:19I think that's in the book somewhere.

00:30:20And the hero lives

00:30:21in Satsuma Heights.

00:30:22There's quite a lot of things.

00:30:22Satsuma Heights, yeah.

00:30:24Vanilla and potato.

00:30:25So it's a mystery, Matt.

00:30:26You know, a whodunit

00:30:27if in fact anything ever happened.

00:30:31My partner, my wife's disappeared.

00:30:34And just after that disappearance,

00:30:36four or five people

00:30:38sort of enter my life.

00:30:41Yeah.

00:30:42And it seems to me

00:30:43that one of them,

00:30:45or maybe more than one,

00:30:46knows something about this disappearance.

00:30:48And I hope people will enjoy the journey

00:30:50finding out who it is.

00:30:53It's very funny.

00:30:54And you can hear you

00:30:55throughout it.

00:30:56Yeah.

00:30:57I write it as best I can

00:30:58in my voice, you know.

00:31:00That's...

00:31:00I mean, that's very clear.

00:31:01I mean, if you're a big Bob Mortimer fan,

00:31:03you're going to love it.

00:31:03Can I smell that?

00:31:05Yeah, smell it.

00:31:05It smells like a Donamy.

00:31:07Doesn't it?

00:31:07It does, yeah.

00:31:08Right.

00:31:08This is going to be good.

00:31:09So it's starting to look like a Donamy.

00:31:12To be honest,

00:31:14if you're not into Donamy,

00:31:16it's really not for you,

00:31:17this recipe.

00:31:18But if you are,

00:31:20it's great.

00:31:21Anyway, right.

00:31:22So I'm going to cut this as a strip.

00:31:23So I'm going to chuck it on a hot griddle

00:31:25to get like kind of charred,

00:31:27Bernie marks.

00:31:29Right.

00:31:29What else is going on?

00:31:30Do you have other kebab?

00:31:31Yeah, I do.

00:31:32From the local kebab shop?

00:31:33Yeah, I love a kebab.

00:31:34Are you always drunk

00:31:35or occasionally you have a daytime one?

00:31:37I've never had a daytime kebab.

00:31:39Yeah.

00:31:39What?

00:31:39You always know.

00:31:40You've never had a daytime...

00:31:41We got them the other night for dinner.

00:31:43Yeah.

00:31:43Really?

00:31:44I think we should change that, Matt.

00:31:45There's something...

00:31:45Yeah.

00:31:46I don't know.

00:31:46It just feels a bit wrong.

00:31:47Not a leg.

00:31:48We got a gyro.

00:31:49We got like...

00:31:50Oh, okay.

00:31:50Nice kebab.

00:31:51There's a nice place near me, actually.

00:31:55It looks...

00:31:56It's got really thick artex on the floor.

00:31:57It's like something out in the 1980s.

00:31:59But it's really nice.

00:32:00Delicious lamb ribs.

00:32:01You can have one now, Matt.

00:32:02Bob, you're taking the publishing world by storm,

00:32:05which is just brilliant.

00:32:06And I'm not surprised.

00:32:07The book's great.

00:32:08It's just got this lovely, warm, funny tone.

00:32:10It's very kind of...

00:32:11It's a delight.

00:32:12But you also deal with some quite interesting themes

00:32:14that are quite tricky,

00:32:15like isolation, surveillance.

00:32:16But it's done in such a way,

00:32:17it makes you feel really engaging and delightful.

00:32:20One of my favourite things, though,

00:32:21are the quotes on the back of the book.

00:32:23We've got here Ray Leather.

00:32:25If it wasn't for the words,

00:32:26I wouldn't have believed it.

00:32:28These are all made up, of course.

00:32:29The shoe is terrifying and so incredibly long,

00:32:31says Doug Waffle.

00:32:32It is long, I've said.

00:32:33It is very long.

00:32:34But the mystery is gripping.

00:32:36So, bravo you.

00:32:37Yeah, I try and put, like, a solid story in place

00:32:42before I then go and develop the characters and everything

00:32:45so that it's worth reading.

00:32:46Yeah, or listening to,

00:32:48because I recommended the audio book to Jamie.

00:32:49Because I'm not really in,

00:32:51because of my dyslexia,

00:32:52I don't really do books, but...

00:32:55He was out of the picture, too.

00:32:57I thought maybe I'd cooked a...

00:32:58We get you.

00:32:59Oh, you're having to listen to it.

00:33:00That's you.

00:33:00I've downloaded it already.

00:33:01Audio books, I mean, audio books for me are great.

00:33:03If you're not into, sort of, like...

00:33:05Because after 13 pages, I'm asleep.

00:33:07Who were the other voices?

00:33:08Do they do that?

00:33:09Do you...

00:33:09I fall asleep.

00:33:10I couldn't get, like, three or four pages,

00:33:12and I'm getting really...

00:33:13That's because you've had a kebab, though, Matt.

00:33:14Is that what it is?

00:33:15Yeah.

00:33:16I've really struggled.

00:33:17I just, you know...

00:33:18Oh, OK.

00:33:18My wife made your gravy.

00:33:20You know, your Christmas gravy, honestly?

00:33:21She did that last week, and she froze it.

00:33:23She loves that stuff.

00:33:24Get Ahead Gravy Day is coming up soon.

00:33:26But she's earlier than Get Ahead Gravy Day.

00:33:28She's very organised.

00:33:29She's very organised, yeah.

00:33:30Was it Stir It Up Sunday?

00:33:31Maybe she was doing it on Stir It Up Sunday when you make...

00:33:33Get Ahead Gravy Day.

00:33:34Yeah, we do...

00:33:34Is that a thing?

00:33:35About 10 years we've done it.

00:33:36Really?

00:33:37I did it for a laugh, but then it became a...

00:33:39It's like, millions of people around the world make early gravy.

00:33:43Well, the worst thing at Christmas Day is running out of gravy.

00:33:46This is true.

00:33:46Everyone wants gravy.

00:33:48Yeah.

00:33:48I think it's got to be good gravy.

00:33:49Jamie's Grave Christmas Gravy is delicious.

00:33:51You're happy with that?

00:33:52Very happy.

00:33:52Is it better than my mash?

00:33:53Yes.

00:33:53Of course.

00:33:54What isn't?

00:33:58Can we...

00:33:59Right, I'm still doing this.

00:34:00Can we take a minute to talk about the cat in the book?

00:34:04Yeah.

00:34:04Which is actually based on your actual cat.

00:34:06My actual cat, Good Monson, yeah.

00:34:07Good Monson, where's the name from?

00:34:09My son named him.

00:34:11My son's named my cats.

00:34:13Good Monson.

00:34:14I think there was a footballer playing for Burnley or something called Good Monson.

00:34:18Oh, OK.

00:34:18And I think that's where they got it from.

00:34:21It's a good name.

00:34:21So, in the book, he talks like that.

00:34:24What's your problem, mate?

00:34:27Look at the state of ya.

00:34:29You should get on the Manjaro.

00:34:31Have you thought about that?

00:34:34He's got a bit of an attitude, you know.

00:34:36But he's a cat who likes a motorcycle.

00:34:40Yeah.

00:34:40For Christ's sake, Pops, could you get us a ticket to a motorcycle event?

00:34:45Or at least buy us a crash helmet?

00:34:49Yeah.

00:34:51He's like the...

00:34:52He's the fun in the book, you know.

00:34:53Do you think you're kind of the browner here, that sort of surrealist humour?

00:34:58Has it got progressively stronger and stronger as you got older?

00:35:02Well, I think my mind's just got a bit more bent.

00:35:06Do you know?

00:35:07It's hit and miss, Matt.

00:35:09Do you know what I mean?

00:35:11Chilli sauce, garlic sauce?

00:35:13Yes, please.

00:35:14Right.

00:35:15So, I should say...

00:35:16Right, so, this is really good, actually.

00:35:18Garlic sauce.

00:35:20What have I got?

00:35:20I've got some yoghurt and some mayonnaise.

00:35:22There's some dried mint, garlic and a bit of lemon juice in there.

00:35:26Chilli sauce, ketchup, sriracha, honey and vinegar.

00:35:29Is this the chilli?

00:35:31This is chilli.

00:35:31Do you want extra chilli?

00:35:32That's fine.

00:35:33Is that enough?

00:35:34Right, do you want some?

00:35:35That looks gorgeous, Matt, doesn't it?

00:35:37Right.

00:35:38And if you don't like it, Jamie's home of X around the corner and they really want to try it.

00:35:43Right, there you go.

00:35:44I'm just going to bite into it, yes.

00:35:46You tuck into that.

00:35:47I won't take the top off that.

00:35:48So, Matt, it's a viral thing.

00:35:50They're not all good.

00:35:51Like, are you quite surprised how...

00:35:53At this?

00:35:54Yeah.

00:35:54Do you know what?

00:35:55I actually...

00:35:56It's a bit messy.

00:35:56I actually am.

00:35:58If you get it sort of super thin and not too thick, I think it's really...

00:36:02It's a nice alternative.

00:36:04And it's fun.

00:36:04It's fun.

00:36:05It is fun.

00:36:05You know, it's dirty foods, which is always fun.

00:36:08There's going to be greasepoof people...

00:36:09Teenagers are going to be...

00:36:10Running out all over the country.

00:36:11Yeah.

00:36:12Yeah, right?

00:36:13It's very comforting.

00:36:13It's nice.

00:36:14It's good, isn't it?

00:36:15I don't think it's going to be like you and Vanillapods.

00:36:20But, you know, we've all got to start somewhere.

00:36:22What do you think?

00:36:23Thank you very much.

00:36:24It's gorgeous.

00:36:25Right, right.

00:36:26It's lovely.

00:36:27Did you say there was cinnamon in it?

00:36:28There's a little bit of cinnamon in it.

00:36:29Why would you do that?

00:36:33It's a secret ingredient.

00:36:35You've made it fancy.

00:36:36Yeah, I did.

00:36:36Yeah.

00:36:38Everything's fancy these days.

00:36:39I got some mince pies the other day

00:36:42and then I've got lemon curd in them

00:36:43and all sorts of nonsense.

00:36:45Nonsense.

00:36:46You know, anyway, I'm sure it's lovely.

00:36:49This is great.

00:36:49What do you want me to make at the end of the show?

00:36:51Will it be Bob's idea of food having a classic pie?

00:36:53If so, I'm going to slow cook some chucked steak and kidney

00:36:56with a medley of veg before piling it into the lard pastry

00:36:58and serving with both buttered garden peas and marifat mushy peas

00:37:02or do you want me to convince him that Italian food is actually delicious?

00:37:06If so, I'm going to make a risotto-style dish

00:37:08using orzo pasta instead of rice.

00:37:10I'm going to pack the risotto full of Italian flavours

00:37:11including fennel sausages, roasted squash and some sage.

00:37:15The choice is yours.

00:37:16Log on to the website now and have your say.

00:37:18Right, we're heading to Ireland now with Anna Haw

00:37:20and she's taking up Bob's favourite pastime

00:37:23and trying to land some trout

00:37:24because she's gone fishing.

00:37:25Eamon.

00:37:33Hi Anna, how's it going?

00:37:34I hear that you can teach me how to fish.

00:37:37Is that true?

00:37:38Absolutely.

00:37:38Go grab yourself a rod and come on in.

00:37:40Brand.

00:37:41Hopefully, we can catch something for lunch.

00:37:44I'm not going to lie to you, Eamon.

00:37:46I am very excited about this.

00:37:48Yeah, brand.

00:37:48This is the River Fane.

00:37:53It's probably one of the best rivers we have here

00:37:55in the East Coast for brown trout,

00:37:56so you're in luck.

00:37:57So, we're going to start off fishing with dry flies.

00:38:00We're going to cast upstream

00:38:01to potentially any fish

00:38:04that's going to be rising and feeding on insects.

00:38:06So what we're going to do

00:38:07is just take a wee bit of line off the reel,

00:38:10just pull it outside the tip,

00:38:11flick the rod behind you,

00:38:12or flick the line behind you.

00:38:13Yeah.

00:38:13And flick it forward.

00:38:18I'll tell you what, that was good.

00:38:19There you go, fish went for it.

00:38:20Did you see that?

00:38:21I did, but I didn't get it.

00:38:23I didn't get it.

00:38:24I didn't explain the next bit,

00:38:26so when a fish does go for your fly,

00:38:28you need to strike.

00:38:29You strike by moving the rod up,

00:38:31but the line needs to be tight.

00:38:33And this...

00:38:33I've got to roll it real quick.

00:38:35Well, not really.

00:38:35You can take it in by hand.

00:38:36So what we do is you put your line in the index finger

00:38:39and use your left hand.

00:38:41That's your line hand.

00:38:42Yes.

00:38:42There's another one.

00:38:43There's another one there.

00:38:44So, right.

00:38:46Nice and easy.

00:38:47We'll just...

00:38:49Now, just...

00:38:49There you go.

00:38:52Just hold on.

00:38:53Just put the line in your index finger.

00:38:57Right, keep them coming.

00:39:01Whoa, there you go.

00:39:02There's your first wild brown trout.

00:39:05Eamon, you've taught me how to catch a fish.

00:39:08Honest now, my whole life I've wanted to catch a fish.

00:39:11No way.

00:39:11I really have.

00:39:12Now you have.

00:39:12But this is only a little one.

00:39:13So this one's got to go back.

00:39:14Yeah, he's a juvenile brown trout.

00:39:18So beautiful.

00:39:19So beautiful.

00:39:19They're amazing.

00:39:20They're amazing.

00:39:21Put them back here.

00:39:21Go on, let them back in.

00:39:23See if we can get another one.

00:39:24So this time of year, there'd be a mixture of what fish in the river?

00:39:31So you'd have a mixture of salmon and sea trout and brown trout all sort of living.

00:39:36You can see the fish there.

00:39:37Saw that there.

00:39:37You can see him, yeah.

00:39:44It's been a real experience fishing with Eamon.

00:39:46But all the fish we are catching are too young and need to be released to keep the fish stocks healthy.

00:39:52Is it a biggie?

00:39:53I don't know if he's big enough.

00:39:54But he's strong.

00:39:56He's all right.

00:39:59I don't think you'd eat him.

00:40:00No, he's a bit bigger, but he's too small.

00:40:03All right, my little friend, we're going to go.

00:40:05Off you go.

00:40:05Go on.

00:40:06My tummy is rumbling, but luckily, Eamon's brought along some bigger fish from yesterday's catch.

00:40:14So I'm going to put down my rod, pick up my knife and cook pan-fried brown trout,

00:40:19served with buttery crushed new potatoes and a sour cream sauce.

00:40:26So I've got my potatoes on to boil, and you know your potatoes are cooked when you can just slide a knife into them.

00:40:33All right, so I'm going to just take these potatoes out now.

00:40:36So the first thing I'm going to do is take my fork, and I'm going to crush my potatoes.

00:40:40So as I kind of start to crush it, I've started to get my butter in there.

00:40:44That looks like that'll all have been absorbed.

00:40:46I know I'm going to need another chunk.

00:40:47I'm going to do a little sprinkling of salt.

00:40:50A little splash of vinegar.

00:40:52There is a natural kind of sweetness to a new season potato.

00:40:56A little splash of vinegar creates this balance of flavor.

00:41:01Right, I'm going to leave this over here until I'm ready to plate.

00:41:03Next, I'm going to move on to filleting my fish.

00:41:07I'm going to make two marks down the neck before I actually cut through the fish.

00:41:13So one on that side and one on this side.

00:41:16Cut all the way to there.

00:41:18So I'm going to just make an incision here, and then I'm going to turn the knife so that it's flat, and I'm essentially going to cut all the way through the backbone of the fish.

00:41:29And then what we have there is our fillet that has come off.

00:41:36Once you have one fillet, repeat the action on the other side.

00:41:39Then carefully slice off the rib cage and remove any other bones with the tweezers until it feels smooth.

00:41:46Finally, trim and score.

00:41:50So when I go to score the fish, I want to have a super sharp knife.

00:41:54You want to make sure that your fish is nice and cold, it's firm, and it's fresh.

00:41:58And we're just going to real quickly just run the knife down through the skin.

00:42:02I'm going to cut my fish into small portioned pieces.

00:42:09Once we have scored and portioned the other fillet, we are ready to pan fry in hot oil, skin side first.

00:42:19And then just a little sprinkling of salt on top.

00:42:23And what's happening here now is that as the fish is cooking, you can see it change in colour.

00:42:29So the smaller pieces are going to be flipped and they're going to be removed.

00:42:37And it's very important that you let your fish rest.

00:42:42So now I'm going to put my garlic in.

00:42:45Garlic and thyme and butter in a pan smell so good that I think it's nourishing the smell.

00:42:53So you can see there's like a little ring of white kind of all around the fish.

00:42:57And for me, that tells me it's time to flip.

00:43:03And that's it.

00:43:04You're going to take it out and leave it in that tasty butter.

00:43:07Because the fish is so small, they don't need to rest for too long.

00:43:10I think one minute or so and I'm ready to dress.

00:43:13My dressing today is sour cream, lemon zest, a squeeze of lemon juice with some extra virgin rapeseed oil and mix it all together.

00:43:28And now we're ready to plate with the crushed new potatoes, some chives, the creamy lemon dressing, then our beautiful pan fried trout garnished with chive stalks, mint leaves and flowers and finished with a little more zest.

00:43:46MUSIC PLAYS

00:43:52Thanks, Anna. Lovely looking dish there.

00:43:59Still to come, Remy Odowo is showing us how to make foolproof cookie dough that you can transform with endless ingredients.

00:44:06One stuffed with chocolate, pretzels, peanuts and fudge.

00:44:09What do you think about that, Tom?

00:44:11LAUGHTER

00:44:11And what dish do you want me to make at the end of the show?

00:44:15Will it be Bob's idea of food heaven?

00:44:18Steak and kidney pie with peas and loads of peas.

00:44:21Or his idea of food health, squash and sausage orzo risotto because it's Italian.

00:44:25Log on to the Saturday Kitchen website now and have your say.

00:44:28Right, Jamie, something alternative for Christmas.

00:44:31Oh, yes. We're going to do these beautiful saddles of venison. Get to your butchers, have a conversation.

00:44:36This is a saddle, so equivalent to the sirloin of beef. It's been trimmed. I've got two of them.

00:44:41This can feed a nice amount of people. You can double or triple the recipe.

00:44:44But it's essentially about flavouring meat and taking care of it with prosciutto.

00:44:49OK.

00:44:49I've laid prosciutto onto this little greaseproof here, like that.

00:44:53Right.

00:44:53And we're going to make a fancy little marinade.

00:44:55Right, so I'm going to get on with that now.

00:44:57Talk through it, brother.

00:44:58We are doing garlic and white peppercorns. There's a bit of salt in there. Some coffee.

00:45:02Yes, so we're using coffee, very subtle.

00:45:05Get it in there, pound it up. Yeah, there is some logic there.

00:45:08It brings out these amazing deep undertones that are so good with the venison.

00:45:13This, by the way, won't be gamey. We're going to cook it so it's blushing.

00:45:16It will be sweet and delicious. It will not be livery. It won't be gamey.

00:45:20But the white pepper, amazing.

00:45:22Gunpowder.

00:45:22Yeah, absolutely. The rosemary's so good.

00:45:24I've used balsamic vinegar and a little garlic just to kind of give it a nice little hum.

00:45:28And you can see I've rubbed it onto these little sort of beautiful loins here of the venison.

00:45:34Pack them in nice and tight.

00:45:36Season them a little bit. We can have a few little sage leaves in there.

00:45:39And then what we do is we use this greaseproof to roll it up.

00:45:42Now, this technique of wrapping, flavouring and protecting the meat is a beautiful thing.

00:45:49But it also makes your life easier, right?

00:45:51Because it's going to make it look fancy, but it's going to stop the meat going dry.

00:45:55You're going to create texture.

00:45:57And then we just have to tie it up with a few bits of string.

00:45:59Any old how.

00:46:01So not too much balsamic in that?

00:46:03No, just a little bit.

00:46:04A little bit of acidity is a beautiful thing.

00:46:07And it just kind of accents off of the coffee.

00:46:11It's not an overuse of coffee before you think it's mad.

00:46:13But there's other things I'm going to do later with the sauce.

00:46:16More mad?

00:46:17Which potentially to some people, but it's all about restraint and fantasy.

00:46:21And that's what Christmas is all about, right?

00:46:23We want to have things that are a little bit different.

00:46:25Restraint and fantasy.

00:46:26But I think Christmas. That's what I think.

00:46:28Well, maybe not restraint, but, you know, restraint in cooking.

00:46:32But what I mean is, if you're going to use a different ingredient,

00:46:35you don't have to go mad with it.

00:46:36You can actually be delicate with those things.

00:46:38So, look, I've tied it up.

00:46:40If you want to make your life easier, I'm going to turn this gas up.

00:46:44Take a knife and we'll just cut that in half.

00:46:46Make it manageable for you.

00:46:48But if you look into the cross section here, that's what we've got.

00:46:50Crispy prosciutto, sage, marinade and that beautiful, beautiful venison.

00:46:54By the way, you can swap the venison out for a saddle of lamb.

00:46:57Do you know what?

00:46:57I think there's a beef filler in one of your first books.

00:47:01Yes, very, very nice.

00:47:02That does exactly the same method.

00:47:04So, in we're going to go in the pan.

00:47:06This is actually in your Christmas book, right?

00:47:07Yes.

00:47:08Christmas book.

00:47:09I had the opportunity to do a Christmas book.

00:47:11You only get to do it once in your life.

00:47:13I wanted to do a good job.

00:47:15And I love it.

00:47:16The idea of helping people get...

00:47:18There you go.

00:47:19I've got it here.

00:47:20The idea of helping people create the most incredible day, breaking it down, you know, starters, main courses, leftovers, cocktails, edible gifts.

00:47:29It's literally everything.

00:47:30And before we come to the book, Jamie, I've got to say, I've got some stats here.

00:47:33I mean, we already know you're a national treasure, but you are, Tom, I might need some whoops here, Britain's best-selling non-fiction author of all time.

00:47:40What?

00:47:40You've written over 25 major cookbooks and nearly 40 books in total.

00:47:45You have sold over 50 million books worldwide.

00:47:50Yeah, insane.

00:47:51Record amount of Christmas number ones, you've got six.

00:47:53Can you make it seven this year?

00:47:56Maybe with the help of Sally Kitchen.

00:47:57This year alone, you've had two number ones, you've had Easy Air Fryer and Eat Yourself Healthy, and it was the 22nd of your books to make it to number one, and gave you your 73rd week at number one.

00:48:08Well done, mate.

00:48:08Wow, that's a lot of stuff.

00:48:11Amazing.

00:48:12Can I just say something?

00:48:14You must.

00:48:14I've just remembered.

00:48:15So, many, many years ago, right, I was working in a restaurant in London called The Criterion for Marco.

00:48:21I went and did a stage at the River Caff.

00:48:23Oh, yeah.

00:48:23Right?

00:48:24And I did a couple of days at the River Caff, and I turned up, and I think it was...

00:48:27Lovely Rose Grey.

00:48:29Yep.

00:48:30Said, oh, go and work with young Jamie.

00:48:32Yeah.

00:48:32And this was before telly and everything, right?

00:48:36And we'd heard about this young kid at the River Caff who'd just got this big book deal.

00:48:41So I turned up, and I'm chatting to this guy, and he's showing me how to make salsa verde.

00:48:46I'd never made it before.

00:48:46Was I nice to you?

00:48:47You were very nice.

00:48:48Don't worry.

00:48:48Relax.

00:48:49And I said, are you this kid who's got this nice book deal?

00:48:53Blah, blah, blah.

00:48:53He went, yeah, yeah.

00:48:54He'd probably go nowhere.

00:48:55Oh, God, that's such a good story.

00:48:59I think from dyslexia and everything I went through to those statistics, it does prove...

00:49:04I'm not...

00:49:05It's not about...

00:49:06It does prove that anything's possible.

00:49:07It does.

00:49:08For all you kids out there, if you're struggling, focus on something that you love.

00:49:12Amy, it's a beautiful book, and it's got a lovely thing in the front.

00:49:16This book belongs to...

00:49:16Well, it's a nice gift.

00:49:17Ooh, it is a lovely gift.

00:49:18You can use someone to do so-and-so.

00:49:19You've got all of these wonderful recipes.

00:49:21But don't give it to them at Christmas.

00:49:22Give it to them before Christmas so that your Christmas dinner is better.

00:49:24Yeah, and look at that.

00:49:26The turkey banh mi with the leftovers.

00:49:27I love that.

00:49:28Can I just say, I actually worked on this book before I left.

00:49:31Yeah, yeah.

00:49:32I was with you when we did this, and I do think it is an absolute classic.

00:49:36It's just Belter.

00:49:37Every recipe is phenomenal.

00:49:38Like, it's just got so many, so many cracking recipes in this.

00:49:43Like, yeah, and amazing.

00:49:44And also, you say gift, but I love the fact that you could pass it down as well.

00:49:47Like, you know what I mean?

00:49:48You've got loads of lines there.

00:49:49Give it to your kids.

00:49:50Pass it down.

00:49:51Like, stunner.

00:49:52Do you have turkey at Christmas, Jamie?

00:49:54I love, I always have turkey at Christmas.

00:49:56But I also have goose.

00:49:59Oh, I love a goose.

00:50:00And I might do a curveball.

00:50:02Basically, I can't control myself.

00:50:03So that stuff about restraint is rubbish.

00:50:07This is a nice curveball.

00:50:08So, look, you can see what's happening in the pan.

00:50:10We are pot roasting.

00:50:10The concept of pot roasting is not to roast.

00:50:13It's got high sides, so we're keeping some humidity in.

00:50:15We can add a little bit of red wine, which I think there was some red.

00:50:19Have you got any red wine?

00:50:19Yeah, man.

00:50:20Slosh in there.

00:50:21You can see that little bit of butter and sage.

00:50:23We've created the beginnings of colour.

00:50:25It's going to go into an oven.

00:50:26Just a little slosh, my darling.

00:50:28That's beautiful.

00:50:29So, we're going to go into the oven for about 27 to 30 minutes at 180 degrees Celsius.

00:50:37We're pot roasting.

00:50:38You can turn it around in that time and love it and care for it.

00:50:42And basically, when it comes out, it looks like this.

00:50:45So, the recipe, which this is in the book, is made with Barolo, right?

00:50:49Yes.

00:50:50That's a nice wine.

00:50:51But you can mix up any red wine you want, but Barolo is a bit special for Christmas.

00:50:53That is a bit special.

00:50:54But you can see what's happened here.

00:50:55We've still got nice cooking.

00:50:57It will hopefully be nice and blushing.

00:50:58How long was it in for?

00:50:59It's basically half an hour, 180.

00:51:01Right.

00:51:01So, we've got that colour, the crispiness.

00:51:03So, these are natural resting juices that have come out.

00:51:06Right.

00:51:06Now, I want to jump over to two things.

00:51:08Matt, can you just talk them through?

00:51:09This is what I grew in the garden.

00:51:11This is a celeriac.

00:51:12We want to have this with mashed potato.

00:51:14But if you want to get more veg into your life and just mix it up, and I know some people

00:51:18don't, but if you do, you can do lovely sweet and potato mash.

00:51:21You know, celeriac is probably one of the most underrated vegans.

00:51:24So delicious.

00:51:25They're in all the supermarkets.

00:51:26You just peel them and boil them just the same as the potatoes and tell them what you did.

00:51:30Okay.

00:51:30So, a good amount of salted butter.

00:51:32That's really nice butter as well, by the way.

00:51:34Really, really good salted butter and just some milk, right?

00:51:37Bit of salt, bit of black pepper.

00:51:39We're moving on to these greens.

00:51:40These, again...

00:51:41Yeah, they're from the garden, but you've grown these.

00:51:43Yeah, if you go down to farmer's markets, if you go down to delis, if you go to your supermarkets,

00:51:48you've got winter greens.

00:51:49We've had the first frost, and greens don't have to be boring.

00:51:53We're going to blanch them beautifully.

00:51:55Heavily salted water, and basically just taste it.

00:51:59Half of seawater.

00:52:00And then we take it out.

00:52:01Don't overcook it.

00:52:02Once you've blanched it, put it out on a tea towel like this, flat.

00:52:06Don't put it in cold water.

00:52:07I don't want to lose the nutrients.

00:52:09And when it's nice and warm, then we just simply dress it in some olive oil, lemon juice,

00:52:14and season beautifully.

00:52:15And as you can see, just those lovely autumnal flavours are beautiful.

00:52:18So, I'm going to have a little slice up here.

00:52:20All right, you slice that.

00:52:21I want you to just have a little look.

00:52:23Hopefully, it's nice and blushing on the inside.

00:52:25And just look at that, guys.

00:52:27So, something a bit different.

00:52:29People often think that venison is gamey.

00:52:31It is if you overcook it.

00:52:33If it's blushing like this, guys, look at this.

00:52:36Come on, Eileen.

00:52:37Like, it's just a thing of joy.

00:52:40And that's just 10 minutes.

00:52:41Yeah, and look, whether it's Christmas Day or whether it's the festive time, you know,

00:52:45like, we do need to keep these numbers down for farmers in the country.

00:52:48We don't eat enough wild food.

00:52:50Go to your butcher.

00:52:51Have a conversation with them.

00:52:53And this is actually a very straightforward recipe.

00:52:55Swap the venison out for pork, lamb, beef fillet if you wish.

00:52:58You can change the prosciutto to copper de palma and different cured meats if you wish.

00:53:03Just look at that, guys.

00:53:05Gordon Bennett.

00:53:05So, look.

00:53:06That looks amazing.

00:53:07Yeah, look, it's nice.

00:53:07Quite happy with that.

00:53:08So, we're going to plate up now.

00:53:10I think we're looking good.

00:53:10If you want to make Jamie's venison, put it on your Christmas table.

00:53:14You can find the recipe at bbc.co.uk forward slash.

00:53:16So, gravy, look.

00:53:17Or scan the QR code down there.

00:53:19It'll take you straight to this dish.

00:53:20Yeah, go.

00:53:21So, let's just talk about gravy.

00:53:23Make gravy however you want to make gravy.

00:53:26But I've got some gravy over there, which I did.

00:53:29Roasted veg and some bones, some flour and some herbs.

00:53:33I've got some smashed celeriac and potato a la mat here.

00:53:36Great job, thank you.

00:53:37This is rustic, which my wife loves.

00:53:40And if you want it really fine, you can wazz it up and it goes fine like baby food.

00:53:43I quite like that.

00:53:44It does tell you something about me and Jules.

00:53:46She's rustic and I'm a baby.

00:53:48But if you notice, I made a little well in the centre there.

00:53:52And that's for gravy.

00:53:53So, however you do your gravy, right, there's a few things you can do to lift it that I really believe in.

00:53:58A couple of solid.

00:54:00So, a little bit of jam.

00:54:02So, venison.

00:54:03Well, if it's blackcurrant jam, bramble jams, you know, be logical.

00:54:07Quint meddler, quince, pear.

00:54:09This is a lovely crabapple jelly.

00:54:12Right.

00:54:12So, again, a little bit of sweetness just lifts it.

00:54:15It works.

00:54:16Trust me.

00:54:17A little thimble of vinegar.

00:54:18Vinegar is probably the most underrated ingredient in cooking.

00:54:21Red wine vinegars, flavoured vinegars.

00:54:24I've just used a little bit of balsamic there.

00:54:26And then the curveball, other than a little knob of butter...

00:54:30Do you use the...

00:54:31What would you do with the meat juices?

00:54:32The meat juices, put it in here.

00:54:34Yeah.

00:54:35Curveball is some chocolate.

00:54:36Just a little bit of chocolate.

00:54:37Bob, this is going to be a little bit of a...

00:54:39But a little tiny bit, and this will give you the most amazing flavour.

00:54:44You can see, as I do this, it starts to shine.

00:54:48We season that.

00:54:48I fill up the well, like that.

00:54:51And then, if you can get those greens, Matt, so I can plate up.

00:54:54And look at that.

00:54:57So we fill up that little kind of lake of gravy.

00:55:02I'm going to take these two beautiful pieces of venison.

00:55:05Just look at that.

00:55:06My goodness.

00:55:07And then we're going to take those winter greens and just wrap them in and around.

00:55:12Quite rustic from here.

00:55:13Something different.

00:55:14You carry on doing that.

00:55:15We should say that you're Jamie's cook ahead Christmas.

00:55:19There's two apps going out on the 8th and the 15th of December, 8 o'clock on Channel 4.

00:55:24Yeah, that's all about getting ahead, so not as far ahead as Bob's wife, by the way.

00:55:28But, you know, we're ahead for sure.

00:55:32Look at that, guys.

00:55:32Come on.

00:55:34So, should we go and feed this to the guys?

00:55:35Yeah, yeah.

00:55:35That looks nice.

00:55:37Oh, and I've got some New Seasons olive oil from Amanda, who runs the show.

00:55:42Look at that.

00:55:44Gordon Bennett.

00:55:45Beautiful.

00:55:46Happy?

00:55:46Yeah, I'm frying stuff all over the place.

00:55:48That is my pot-roasted venison with beautiful winter greens, smashed celeriac,

00:55:53and that incredible gravy with a little, tiny bit of chocolate in it.

00:55:57Beautiful.

00:55:58Well done, mate.

00:56:03Oh, God.

00:56:03Coffee.

00:56:04Happy?

00:56:04Yeah, happy.

00:56:05Right, incoming.

00:56:08That looks incredible.

00:56:09There you go, Bob.

00:56:10Tuck into that.

00:56:11Jamie, come and have a seat next time.

00:56:11Nice one, Jamie.

00:56:13Thank you, family.

00:56:14Oh, I love that.

00:56:16Nick and your red wine.

00:56:17Yeah.

00:56:17Red wine in the dish.

00:56:18It's like what you do at home, innit?

00:56:19Red wine in the dish, red wine in the glass.

00:56:20It makes complete sense.

00:56:21But what is it?

00:56:22Well, it's got to be Italian.

00:56:23Of course it has for you, Jamie.

00:56:24And this is Palazzo Maffei's Valpolicella Repasso Superiore.

00:56:28It's $12.75 from the co-op.

00:56:30It's basically a wine.

00:56:31Repasso means that it's quite a thrifty way of boosting flavour.

00:56:35So they've used raisined grapes that have already been fermented a second time,

00:56:39passed the wine over it, and it is literally like it just gives it such a lot of kind of real depth.

00:56:43It's like the hyperdrive on the Millennium Falcon.

00:56:45It's like whoosh, off you go.

00:56:46Now I got it.

00:56:47Now you got it.

00:56:48Now you understand.

00:56:49When you go to Star Wars.

00:56:50It's Northern Italian.

00:56:51They've been going since the 20s, this family, the Cotini family.

00:56:53And it's a blend of three local grapes.

00:56:55Lots of acidity.

00:56:56I think acidity is a great word to use in cooking and in wine as well.

00:56:59It basically means freshness, you know.

00:57:00It's got a nice balance between all those layers.

00:57:02It's good, isn't it?

00:57:02It's perfect now as well.

00:57:03Yeah, two years in oak and it's had a little bit of time in the bottle.

00:57:06Did you open that a long time before?

00:57:07Do you know, I did and I decanted it out the bottle and back in.

00:57:10So I think it's worth doing.

00:57:10Smash it up.

00:57:11Smash it up a bit, as you would say, Matthew.

00:57:13I say decant, you say smash it up.

00:57:14Smash it up.

00:57:15Get air in it.

00:57:16But yeah, get a bit of air to it.

00:57:17And I think just you reusing things, it's so sustainable.

00:57:20It's such a brilliant way.

00:57:21Get an extra.

00:57:22It's such a brilliant, brilliant tip.

00:57:23That with the venison.

00:57:23I mean, what do you think of the venison?

00:57:24I think it's so underrated.

00:57:25Absolutely amazing.

00:57:26It's delicious, isn't it?

00:57:27Oh, wow.

00:57:28And it's not gamey at all.

00:57:30No.

00:57:30And just with me heart health hat on, it is the most heart-healthy meat.

00:57:35Venison is one of the most healthy meats you can get.

00:57:38We really need to keep the numbers down.

00:57:40And if you talk to a butcher, you're going to have those lovely conversations.

00:57:43And if you don't overcook it, it is as good as any steak.

00:57:45Yeah, we use it in, like, burgers, sausages.

00:57:47Our local butcher does it all the time.

00:57:48They're brilliant.

00:57:49And I just think it's such a good mix.

00:57:50I had a little boys' night the other night.

00:57:51We did a beef shogunoff.

00:57:53And I wanted to do venison.

00:57:54I lost the bottle.

00:57:54And I did both.

00:57:55And they all voted the venison.

00:57:57This is nice.

00:57:58That marinade as well is absolutely incredible.

00:58:01The coffee and...

00:58:02Yeah.

00:58:02Is that a little poker boys' night?

00:58:04That is a poker.

00:58:06All right, let's head to a car park now with Marcus Waring.

00:58:08It's not what you think.

00:58:09Have a look.

00:58:18This is Law Marine, where every Tuesday,

00:58:20this unassuming car park is taken over by the farmer's market.

00:58:25Bonjour.

00:58:25Bonjour, bonjour.

00:58:27Drawing people from all over the region,

00:58:30there's a real sense of occasion.

00:58:35I grow these in my own garden, so these I do love.

00:58:38Beautiful fix.

00:58:39These are really plump and fat.

00:58:41Delicious.

00:58:44What's just really great is...

00:58:46It's so fresh, so deliciously local.

00:58:50The produce is so good.

00:58:52You don't really need to do a great deal to it.

00:58:53I'm looking for some insider tips.

00:58:55I'm looking for food in Provence.

00:59:11This is the picture that I was expecting.

00:59:12Okay.

00:59:13To see.

00:59:13You've got meat, you've got bread, you've got fruit.

00:59:16And cheese.

00:59:17Cheese, of course.

00:59:18You've got to have some cheese.

00:59:19It's beautiful.

00:59:25Bonjour.

00:59:26Hello.

00:59:28Look at this.

00:59:29Little buffet.

00:59:30Is this for me?

00:59:31Yes.

00:59:32That's right.

00:59:33Wow.

00:59:33I'm definitely thinking pork is the way to go.

00:59:48A love of this delicious economic meat is something us Brits have in common with our French neighbours.

00:59:53But I'm keen to find out what makes the French think they rear the best pork.

01:00:01Papi.

01:00:04Almost 40% of French meat consumption comes from the humble pig.

01:00:09These look like ordinary porkers to me, but they're not.

01:00:13Only hardy hogs bred to Rome and forage here on the Albion Plateau can earn the name pork de Ventoux.

01:00:19And my local food guide, Pascal, has brought me to meet the farmer whose products are sold

01:00:28at the market, Eric Aubert.

01:00:31Bonjour.

01:00:32Eric Marcus.

01:00:37They look very happy.

01:00:39C'est joli.

01:00:40C'est joli.

01:00:41C'est joli.

01:00:41C'est joli ici.

01:00:42C'est en plein air.

01:00:44They're coming to say hello.

01:00:46Hello.

01:00:46Now, I've had experience looking after pigs, with up to 11 at one stage, so I feel quite

01:00:59at home here.

01:01:00This certainly brings back a few memories.

01:01:02There's always something to do on the farm.

01:01:04I love it.

01:01:05I love getting involved with the pigs.

01:01:06Oh, on a bit of food.

01:01:08They live sans stress.

01:01:09No stress.

01:01:10No stress.

01:01:10Happy, plenty of food, sunshine.

01:01:13Forex, pluie.

01:01:14Would Eric say that this is the best pork in France?

01:01:20Un des meilleurs.

01:01:21In the UK, affordability is really important.

01:01:24Is that the same here?

01:01:25Oui, tout à fait.

01:01:25Tout à fait.

01:01:26It's the same in France.

01:01:27Oui, c'est beaucoup moins cher.

01:01:28Yes, it's affordable.

01:01:28Le bœuf, surtout aujourd'hui, le bœuf, il a augmenté.

01:01:31Yeah, beef would be, and veal and all this would be a lot more expensive.

01:01:36And in France, we say, dans le cochon, tout est bon.

01:01:40Which means, in the pig, you can eat everything.

01:01:44We eat the nose, ears, everything is good.

01:01:47Dans le cochon, tout est bon.

01:01:49C'est bien, chef.

01:01:53I'm getting hungry.

01:01:55Oh, oui.

01:01:55And they certainly know how to rear happy pigs.

01:02:03Just check out this terrain.

01:02:07Prized from nose to curly tail.

01:02:09Oh, yeah.

01:02:10Yes.

01:02:11It's not just breeding that makes Provence's Port de Ventoux so special.

01:02:15Come on.

01:02:15We've got a few candidates.

01:02:18Hey.

01:02:18This is a great territory.

01:02:19This is a really good area for the shade.

01:02:21With all those acorns waiting to drop from these oak trees, no wonder they sleep under

01:02:28it.

01:02:28They probably hope it's all going to drop off.

01:02:30Hello.

01:02:31Hello.

01:02:32And will Eric stop feeding them when the acorns drop?

01:02:34Will he need to continue this?

01:02:36Yes.

01:02:36It's always a bit.

01:02:37Yeah.

01:02:38It's always a bit more.

01:02:40It's always a bit more.

01:02:41Sheep, they graze the land.

01:02:42They eat the grass.

01:02:43Yes.

01:02:44Pigs, you've got to feed them.

01:02:45And I'd imagine that that's the reason that you eat nose to tail eating, you eat all of

01:02:49it, because it's cost you so much to feed.

01:02:52Yeah, no waste.

01:02:52No waste.

01:02:53Totally makes sense.

01:02:54The pigs have got a great fat content because they're being fed, they're getting fatter,

01:02:58but they're also working to make their muscles get strong.

01:03:01They get exercised.

01:03:02Exercise.

01:03:03And that's what this territory, this terroir, gives them that.

01:03:06Exactly.

01:03:06It makes sense, yeah.

01:03:07Yeah.

01:03:08Time for a nose to tail tasting platter.

01:03:11Now, that's what I've been waiting for.

01:03:13Oh, this is Provence.

01:03:17This is Provence.

01:03:17These are the products.

01:03:21Wow.

01:03:21Jambon, cayette.

01:03:23Jambon?

01:03:23Jambon, cayette, made with liver, kidney, and spinach, and throat also.

01:03:29Is it awful?

01:03:30Yes.

01:03:31Fromage de tête, and saucy.

01:03:33Head cheese.

01:03:34You can guess which part of nose to tail this pate came from.

01:03:38It looks good.

01:03:39Can I taste now?

01:03:40Whatever you want.

01:03:41Jambon.

01:03:42Come on.

01:03:42Jambon.

01:03:43All right.

01:03:43Come on.

01:03:44Mm-hmm.

01:03:46Where I come from, when we do a little pork board for friends, we have little sausages

01:03:52on sticks.

01:03:53Ah, ils ont des petites saucisses sur des cure-dents.

01:03:58Les nacki.

01:03:59Voilà.

01:04:00That's it.

01:04:00And maybe some ham.

01:04:02And a little brown sauce.

01:04:03Un peu de jambon.

01:04:04Et la brown sauce.

01:04:05Pas de sauce.

01:04:06We're getting better.

01:04:07what really stands out for me is the quality the diversity of what is

01:04:12produced they've got so many beautiful delicacies that's made from the pig

01:04:15itself it's just absolutely outstanding but I think we've still got a little bit

01:04:19more work to do if we're gonna convince the British public to eat pigs head or

01:04:23pigs trotters in volume this has probably been the most beautiful pig

01:04:30farm I've ever been to the view is stunning it's his office

01:04:37cheers

01:04:45thanks for that Marcus anyway the website folks closed I'm going to soon find out

01:04:50whether it's food heaven food help Bob at the end of the show now next Thursday is

01:04:54International Cookie Day thank you so if you want to celebrate by making your own

01:04:59amazing array of cookies at home then listen up because Remy is here to give

01:05:04us top tips on how to make the perfect batch time after time yeah hi Remy all

01:05:09right we're making is international cookie day next week yeah and we're making the

01:05:13perfect chocolate chip cookie okay one thing I love with this dough is that you

01:05:16can add any mix into it so we're going to make the perfect dough and then whatever

01:05:19you fancy throwing in we can throw in so okay we're starting off with brown butter

01:05:23always use brown butter always use brown butter it makes a lot of your cookie it

01:05:27just makes it smell caramelly it makes it taste better and all these little brown

01:05:31bits at the bottom that's where all the flavor really is so we really want to get

01:05:34that in there okay so what we're going to be doing is we're going to add white

01:05:38sugar and we're gonna add brown sugar so we can see here just adding white

01:05:41caster sugar the cookies spread a lot and then just adding brown sugar the

01:05:45cookies kind of stayed together and they're a lot darker so brown sugar really

01:05:50likes moisture so it tries to keep it as much as it can causing more of a tough

01:05:54cookie however we want that for the middle bit of the cookie because that

01:05:57means it's going to be really yummy and gooey so you get a tougher cookie you can

01:06:01get a tougher cookie and it's just a lot more solid and I feel like sometimes I

01:06:04want a chew but I kind of don't want it too crazy right okay give this a mix

01:06:09really easy and then if you're in a rush with the brown butter if you're in a rush

01:06:14and you haven't had a chance to let it cool down completely the milk is going to really help allow it

01:06:18to cool down however we don't want to add boiling hot brown butter just because it

01:06:23will cook your eggs and we want perfect cookie dough not scrambled eggs that's

01:06:28fine what we're going for so got it giving this a mix you can put this in a sand

01:06:32mixer or a hand mixer if you have it I wanted to just show that you can make it

01:06:36by hand baking is really easy everyone can do it so we're going for that you

01:06:41make a lot of cupcakes I make cupcakes I make cakes I make cookies anything you can

01:06:46dream of baking wise I like to think I can do it so we're adding the egg yolks

01:06:51and we're just adding yolks not the egg whites just because it adds to the fat

01:06:56it's going to make it taste better we don't need the whites as we're adding

01:06:59milk as well righto so all the wet ingredients have been incorporated now it's

01:07:03time to add the dry ingredients so we're going in with plain flour we're adding

01:07:08cornstarch this is going to help hold the cookie together but also give it a

01:07:12really nice tender crumb and then we're adding baking powder for rising

01:07:16and we're also adding bicarbonate soda that's going to help it spread a bit

01:07:21better as well so okay incorporate this all together and I can already smell the

01:07:28beauty of the brown butter getting this all mixed in look gorgeous and has a

01:07:34really nice color to it well it incorporates all together I think because I'm

01:07:38doing it by hand we're seeing every stage but you can do it with a hand mixer but

01:07:43if obviously you don't have that at home it doesn't mean you can't make it like

01:07:46baking can be so accessible to absolutely everybody so we have now

01:07:51officially got the perfect cookie dough do you want to give it a whiff what my

01:07:55smelling smelling brown buttery smelling should we caramelly brown sugary

01:07:58it's caramelly brown yeah yeah okay this is a perfect cookie dough and you can

01:08:03integrate anything you want into it so if you want to do cranberries you want to do

01:08:07raspberry white chocolate I like white raspberry white chocolate that's a

01:08:10really good one pretz do a very nice cookie okay I thought hey we'll see what

01:08:15we need to compare to this one and see so I'm going to be adding some milk

01:08:18chocolate I'm gonna be expensive I've been say okay yeah and they do about four

01:08:25different types they're really expensive they can be I think chocolates on the rise

01:08:29price-wise and but I think we're showing here that it doesn't have to be crazy

01:08:34expensive you can make at home and you can make bakery style ones at home okay so

01:08:38we're going to incorporate this all together this is gonna make like an

01:08:42everything cookie this is this is the fun mix-ins I like a really really nice

01:08:48chunky cookie mm-hmm so we're going to mix this all and now this is all done

01:08:53however the most important part is making sure we let this chill so we can see

01:08:58here if it doesn't chill it's gonna spread out and be really thin but the

01:09:01beauty of making things at home is that if this is what you prefer this is what

01:09:05you go for I like them rather than quite thin yeah I like to chew in the middle

01:09:09yeah I like them undercooked and if that only happens when you tell that because

01:09:13then it has more time to solidify so so this gets chilled this gets chilled

01:09:16preferably overnight that's kind of what we're going for um but we've got this

01:09:21old chilled door now I like to use cookie scoops I find with cookie scoops it

01:09:25means you can get them all the same I mean it's good yeah so it means we can

01:09:32get them really drink yeah we are we're just working our way through all of them

01:09:35we're trying all of them very delicious I haven't done the M&Ms yet just because I

01:09:40think the e-numbers might do my head in but I love the ginger and the white

01:09:44chocolate yeah and it's so easy to incorporate just I didn't like teaspoons

01:09:47of ginger powder nutmeg so I like these cookie scoops because it means that we get

01:09:51the same size every time they're going to bake the same right now and my really

01:09:54handy tip is to save some of the chocolate and add them on top when we

01:09:58add them on top they're going to melt and they're going to look Instagram

01:10:01worthy now all cookies like Instagram worthy

01:10:03IG worthy they're going to be bakery side and I feel like that's what makes it

01:10:08absolutely I heard it I heard it rehearsal you know what it meant I think you're

01:10:15right you were IG worthy IG worthy yes you are anyway sorry cookies so we're

01:10:22going to bake this now for 12 to 15 minutes 180 degrees and we've got our

01:10:27perfect cookie it's that simple so there you go now and here's some here's some

01:10:31one's already baked these are still warm how are they kids really great Jamie

01:10:39had a really good point about who we was saying about can you freak you were saying

01:10:42that oh yeah you freeze that dough and get ahead of the game yeah freeze the dough

01:10:46without toppings with toppings right whenever I'm having family over I like

01:10:50to freeze it without toppings day before I let it defrost and then I add

01:10:53whatever toppings they want on the day then just give them so do you just go and

01:10:57basically raid any leftovers yeah random stuff I've got some bits left from

01:11:00banana bread that's some nuts we can put that in there got some pretzels we can

01:11:03throw them in there how do you think it doesn't work no not in a cookie I've had

01:11:07bacon in a cookie and wow really good that's like a sweet salty thing oh come

01:11:11on Matt I'd love that disgusting bacon and maple you know when you have pancakes with bacon

01:11:22syrup yeah yeah imagining that you've got to give it a go sweet and salty Matt it's a

01:11:29thing Remy yeah come back and make those yeah yeah please do them very nice yeah thanks for

01:11:33that all right right we're gonna soon find out with you voted for Bob's food heaven or hell but

01:11:37first sign David found an African restaurant in the heart of the Peak District the Peak District is one

01:11:49of our great natural treasures the majesty of its scenery is matched by the fantastic food and while you

01:11:57might think of comfy country pubs and quaint tea rooms you'd never expect a wonderful African

01:12:02restaurant but that's just what Cameroon-born Stella has created in her farmhouse in the picturesque village of

01:12:10I must say you look flippin fantastic thank you you really do come in Stella's African restaurant is so

01:12:32good that before the lockdown it had a three-month waiting list a former UN worker Stella moved to

01:12:40I am when she married a local and brought the cooking of her homeland with her how long have

01:12:47you been in the village oh I've lived here 14 years believe it or not 14 14 years yes I tell

01:12:53everybody this I said oh I just looked at the map of the world and I thought oh where do I go to where

01:12:58there are loads of Africans to start an African restaurant oh that would be fantastic I used to

01:13:07cook and take it when we have shared lunches I'll take it there and in the end I found myself starting

01:13:13a small cooking club it was the popularity of Stella's cooking club that evolved into her Afro-Caribbean

01:13:21restaurant and with it a unique new flavor to the food of the Peak District so what are we cooking

01:13:27I'm going to do you some good fresh good it's not even a curry good I'm doing you a Cameroonian

01:13:37style of good called bongo good bongo bongo good yes okay so all these seasonings I'm going to use

01:13:47it's called bongo all the seasonings we put them together it's called bongo they're all from the tropics

01:13:54there it's all Cameroonian seasoning I'll tell you each one this is called bongo this is jang sang

01:14:01jang sang it's a typical Cameroonian seasoning and it's from a big tree this is called fulham I don't

01:14:11know the name in English I don't know how to translate it we call it country onion that's the nearest to

01:14:17English but it's fulham in my dialect and then this is called ken it's the heat in this it's the

01:14:24yeah a little bit of a little bit of yeah I know what that sounds mad we can kind of smell that bongo

01:14:32is a traditional black colored stew eaten by the Bassa people of Cameroon its base is made of tomatoes

01:14:41onions and her unique mix of African spices I bring you all our Cameroonian spices and seasonings you

01:14:51think I'm a witch doctor you look at it I think where did she get all this from and this is our

01:14:57yam so we are going to cook or boil the yam Stella started her restaurant as a kitchen table supper club

01:15:05but soon found a ready audience for her Cameroonian cuisine this is the main thing bongo bongo I love

01:15:16cooking I think I love to cook more than I love to eat so do you do kind of traditional sort of peak

01:15:23district fair as well oh yes I did I won first prize on scones at the fair and they've not had the end of

01:15:30it they've not had the end of it yet would you like to do the honors peeling the yam or do you

01:15:38want me to do it you've got to come I've never peeled the yam before give me the brown board behind you

01:15:43please that's shameful isn't it this is a whole new world of cooking for me and it was the last thing I

01:15:50expected to find in the Peak District too the yam is served boiled and often as a side dish to the dark

01:15:57rich bongo stew oh my goodness hi Stella hey yeah oh look at that glorious bowl of loveliness it just makes

01:16:13your smile doesn't it it doesn't it does tell me when might be there a while when that's beautiful

01:16:24thing oh look about height on it too oh waiting for verdict it's stunning so flavorsome rich yeah comforting

01:16:39very comforting yeah you see this is remarkable because this sort of food suits this environment

01:16:47yeah it's mad isn't it it is it's comfy it's it's a lot of love in it and it's quite healthy as well

01:16:55yeah it's very different to a curry goat yeah I wasn't entirely sure what we were going to come into here

01:17:02because I just thought we're coming for a scone and a bit of cup of tea do you know genuinely and

01:17:06and then the food the goat spaced stew was just oh man

01:17:12thanks that boys uh right time to find out whether it's food heaven or food health Bob could be food

01:17:22heaven which is pie and peas or it could be food hell which is Italians Italian food so not Italians is it

01:17:30so it's Italian food thank you to everyone who voted I can tell you that 67 percent of you also hate

01:17:38Italians no for heaven nobody hates Italians I'm joking right let's go with it so Jamie could you do all

01:17:50the peas I'll do peas so get rid of the Italian stuff lovely thank you very much right so we got double peas

01:17:57uh there's one sorry sorry did you say double peas double peas two types of peas these are marifat peas

01:18:03uh which we've just boiled up for an hour and a bit with some onion did you soak those beforehand yeah

01:18:09yeah nice very good uh and a bit of bicarb to break up the what's it the skin thank you soften the skin

01:18:15soften the skin thank you uh okay so we got shallots and garlic going on in there with some butter and

01:18:20the peas and then a little bit of stock in here uh I've got this chuck steak and some uh kidney

01:18:27chuck steak chuck steak's amazing it's well it's relative I was gonna say it's cheap not cheap nothing's

01:18:33cheap anymore but uh it's relatively cheap but all that kind of connective tissue if I ever make

01:18:39homemade burgers I go to my butcher I wink at him and I get him walk out he really likes me the ratio

01:18:49of chuck steak and fat uh meat and fat is perfect for the perfect burger about 20 percent do you add

01:18:55extra fat or not I don't know because chuck chuck steak normally has a ratio of like 80 percent meat to 20

01:19:01percent fat is it perfect for burgers that's it that's good intel all right I'm gonna stuck the

01:19:06kidneys in here as well I'm just cutting you spend longer in this than I am just cutting around that

01:19:12uh the tough fat bit in the middle right and then there's a load of veg there's some um what is it

01:19:18a bit of worcester sauce there's a bit of mushroom ketchup a bit kind of umami sort of business um and

01:19:25then we'll get on to the lard pastry which is basically butter lard cold water flour about it

01:19:32ready um let's talk about gold fishing um oh no don't no talk about beer let's talk about it it has to be a

01:19:40beer because I know Bob that you love your beer I do like beer yes and so have you got a particular

01:19:44favorite beer actually um I'm allowed to say uh well if you mention another one or two yeah I like beaver

01:19:52town at the moment oh nice um yeah that's the one I'm drinking at the moment but then I'll tire of it

01:19:57and I'll change to another yeah I like I like to try more you know well I think work my way through we

01:20:01do have amazing heritage in Great Britain for beer and this is actually a from a brewery right by the

01:20:06River Stour in fact so I thought of you with your fishing yeah and I was like I'll choose a beer look at your

01:20:10or cast that was but how was it I was like put them up put them up it's more cowardly lion than

01:20:16cast there's this taste the difference English special ale it's two pounds 75 in Sainsbury's made

01:20:22by uh Hall and Woodhouse also known as Badger uh brewery and they've been going since 1777 so it's a

01:20:27very traditional style of beer really rich really deep full of flavor you've got a couple of hops in

01:20:32there that give it that nice sense of dittiness it's almost like a sort of green tea effect but it's

01:20:37about roasted malts this beer you get all that wonderful color get all that life you know from

01:20:42the carbonation as well and it just has such a satisfying lip-smacking depth to it it's a cracker

01:20:48there's a lot of taste in it's a big flavoursome beer well I figured with all that's going on in

01:20:52the in your in your in your steak and kidney pie you need something with a bit of welly it is seven

01:20:57percent so go easy you know it's a little little sips is all we need have you got some over there Matt have

01:21:02you got a beer beer yeah down here well no you got one down there proper old-school British magic done

01:21:10that's yeah oh Georgie you must say that out loud I'm not even a beer drinker but that's actually

01:21:17really really nice hooray yeah that's delicious would you are you gonna use the same one in the pie

01:21:22uh I'm not using no you know the pie no no just just just stock and beef stock and mushroom ketchup

01:21:31missed a trick there didn't you uh no it's traditional but thank you for uh flagging that um right so we're

01:21:38gonna carry on do this I want to talk about Ted more than gone how is he oh no he's getting not

01:21:46knocking on a bit no 15 oh yeah coming on 16 but he still loves coming out with us yeah and he seems

01:21:56very happy okay so um I was quite sad when I saw him being wheeled around yeah it doesn't have to be

01:22:03wheeled around all the time we're not that you know he's uh but for longer journeys up the riverbank we put

01:22:08him in a pram now so oh a final episode tomorrow final episode oh and it's a beauty is there a beauty

01:22:15yeah I mean they all ask me it's such a lovely show such a gentle show to watch yeah and obviously you

01:22:22know two old boys talking about heart health on the side of the river what's so miserable old

01:22:28though it's odd that people like it so much but I kind of get it we make uh the the UK look very

01:22:35pretty it looks beautiful um it's nice to be reminded occasionally you know anywhere that stands

01:22:42out any favorite memories well this the show that's on sunday we went up to um uh the river

01:22:47findal right the northeast of scotland uh that is that's quite a sight that was some place i thought

01:22:54it was quite interesting when you went to manchester yeah fishing on the canal and then your old mate

01:22:59turned up and you're having a chat it's just even even sort of fishing in the city the urban fishing

01:23:04it was yeah there's i mean i don't know quite romantic that you know there's great barbell fishing

01:23:09right in the middle of leeds which you wouldn't have thought so i suppose it's encouraging really

01:23:14yeah um but yeah urban fishing's quite a thing there's a lot of fish about and do you um do you

01:23:20meet sort of other fishermen and do they presumably they love what the show is and how it kind of you

01:23:27know shows fishing in such a lovely light and yeah peaceful i mean it's about you know the fishing with

01:23:33the friend it's it's about the friendship rather than the fishing you know yeah we don't catch so

01:23:37often and um we don't care if we don't and all you're doing really is doing that um deferred

01:23:43gratification thing because we're always counting down the time till we get to the pub of the evening

01:23:48i love that we don't care if we don't catch if i was a producer on that show get down there hook it on

01:23:54his hook that's right you don't care the producers there but it's still frozen

01:24:01apparently um paul whitehouse has texted in he's very happy he's texted in yeah he's very happy you

01:24:06got food heaven quite oh that's nice quite right right okay so lard pastry lid on pinch it together

01:24:14and then basically it's got a lard pastry bottom as well so that then goes into the oven at about

01:24:20under the thanks kid uh it goes into the oven about 190 uh for about it went about sort of 40 50 yeah

01:24:28put it at the bottom of the oven so it's bottom gets oh yeah jamie do you think puff pastry's got

01:24:32any place on the part i think sometimes if you want to have like this kind of patient the bottom and a puff

01:24:36on top and mix up those textures that's fine yeah but this is so it's so good but what i don't agree

01:24:42in is a pie not having a base yeah because that that slightly frustrates me what's that not having

01:24:47a base yeah it's not a pie unless it's got a base you can't you think discuss you need a base the side

01:24:53the top yeah i almost got dumped the first time i made peter pie he's northern and uh i did a pastry

01:25:00top pie and our relationship almost ended then yeah wow yeah yeah but that's just for for clarity

01:25:06and for britain uh pete loves to endeavor in a thing called pie bomb yeah which is basically a pie

01:25:11in a bap a butt at heaven oh yeah a lot of brown sauce is this right loads of brown sauce loads of

01:25:16butter so you know he's a man of taste yeah that's a wig a wiggin kebab isn't it yeah it's actually very

01:25:22good right yeah staple didn't you and paul whitehouse have a chat about opening a tiny pie company

01:25:28yeah tiny pies tiny pies yeah one bite enjoy yourself move on that's a good good kind of

01:25:34motif for life really like that for the moment one bite move on yeah we've got options i haven't

01:25:39we're always talking about we've got options business oh yeah the first one's always the hardest

01:25:43should we get the first yeah when you go the first i'll come to second it's amazing it does look

01:25:47good oh it's all right the first one's always the hardest not your fault that's always mine as dad i

01:25:51always get the tatty one yeah stick it up there so let's try and get that let's try and get him a little bit of

01:25:58oh look it's a gent this is a proper gent's portion right there look at that the side's

01:26:03good beautiful right let's have double peas please okay so where did the double peas thing come from

01:26:08by the way in these these ones a little bit of malt vinegar that reminds me of my grandad he used to

01:26:13do that uh also vinegar and peas and scrambled eggs strangely um so old school that's old school minted

01:26:21uh peas right and then you've got some shallots garlic butter a little bit of stock frozen peas

01:26:28they're pretty good frozen peas they're always strong aren't they well they're always there's so

01:26:31much unless you get really super fresh fresh peas let's just look at that better happen i think

01:26:37that's i'm not having you around you know what you're doing you get a nice shot of that before i

01:26:42take it over thank you very nice happy with that excellent uh right there you go bob oh wow

01:26:48it's all the peas business look at that proper pie let's just let's just take take the other

01:26:58half there yeah tuck in absolutely hang on lift it up so what you're oh yeah let's not let's not

01:27:02crack that table oh sorry oh yeah can't get it all right thank you matthew imagine yes tv land yeah

01:27:13this is what i do for a georgie um just try doing now what he's doing now do you like eating out the

01:27:20pan yeah i mean i'm gonna yell the pan with a big wooden spoon that beer is amazing yeah thanks jamie

01:27:27it's good fun probably happy i'm not quite i i'm i've only had a bit of pie i want to try this uh

01:27:32mushy peas they're delicious how happy are the vinegar that is so nice i mean i do feel like i

01:27:37look a bit mad with my saucepan and my wooden spoon but and that elegant dress no not at all i

01:27:41mean but that's delicious vinegar yeah green i love that i could i could eat that with a fried egg

01:27:45on top oh yeah oh now you're talking yeah i don't know georgie hayden yes please i haven't tried

01:27:53the beer what's the beer like yeah it's very good it's really good yeah really proper old school

01:27:57well-made quaffable but like rich it's kind of like a boozy biscuit in some ways it's just got

01:28:01lots of toasting notes to it it's really nice isn't it yeah a little bit kind of

01:28:07you're getting that hoppy bite yeah makes you yearn for the next sip it's a food beer yeah it's exactly

01:28:11a food beer it's quite rich it's not an afternoon this is not what you're having down the pub later

01:28:16for a couple this is a proper i grew up in a pub and the boys used to come in and there'd be little

01:28:20bottles of stuff like this and they'd be higher in that alcohol they'd start with that a little bit

01:28:25and move on to the lighter stuff perfect timing uh thanks to jamie remy georgina ollie and of course

01:28:32bob all the recipes from the studio on the website bbc.co.k forward slash saturday kitchen i've got

01:28:38more best wishes tomorrow morning at 10 on bbc 2 and i'll be back here live next saturday with james

01:28:42acaster ed gamble battling out for their food heavens and we're starting our countdown to christmas

01:28:46enjoy the rest of the weekend bye for now bye for now

Saturday Kitchen - Season 2025 Episode 48 - Matt Tebbutt, Jamie Oliver, Georgina Hayden, Bob Mortimer, Olly Smith and Remi Idowu

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