Saturday Kitchen Season 2025 Episode 48

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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

00:00:33foolproof 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

00:00:43whose 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.

00:00:50Please welcome the brilliant Bob Mortimer.

00:00:52Woo-hoo!

00:00:53Yes!

00:00:54A little bit slow on the uptake.

00:00:58I agree there.

00:00:59How good is this?

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

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

00:01:03Um, can we just take a minute to...

00:01:05Your 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.

00:01:13Just 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.

00:01:31I, I, people used to like the stories.

00:01:33I still like the stories.

00:01:34I don't want to lie to you, so I sort of think of it as a long...

00:01:36Really good liar.

00:01:37..a long version of those.

00:01:39Um, yeah, you know, they're, uh, they're very age-appropriate as well.

00:01:45It's nice to just sit there, you know, for me.

00:01:47Yeah.

00:01:47To just sit on my settee with the tally on.

00:01:50Yeah.

00:01:50Tapping away.

00:01:51Yeah.

00:01:511,000 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.

00:02:00Let'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.

00:02:08So little fish balls pan-fried, a mustard creamy sauce, crispy capers, and a herby vermicelli

00:02:14rice 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.

00:02:26This is an incredible meat.

00:02:27I'm wrapping it after I've marinated it with prosciutto, pot roasting it, an amazing red

00:02:32wine gravy with a few little tricks to make your gravy the best gravy ever.

00:02:36Nice.

00:02:36With some smashed celeriac and potato mash.

00:02:39Yeah.

00:02:39And some winter greens.

00:02:40Excellent.

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

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.

00:02:51Good morning.

00:02:51Send me a text.

00:02:53Yeah.

00:02:53What could go wrong in tea?

00:02:54All right, kid.

00:02:55Hello.

00:02:56How 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.

00:03:02It's really fragrant.

00:03:03It's perfect for the dish.

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

00:03:08Resonant?

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

00:03:12It'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 with me so early in the show?

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

00:03:21For you, I've got some delicious beers.

00:03:23So 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.

00:03:31Food 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 it.

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 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, and 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.

00:04:17It'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, for four days, to see what the result would be.

00:04:37And we ate Italian food for four days, and he concluded at the end that it's useless as well.

00:04:42LAUGHTER

00:04:43I'm sure there's some great Italian food there, but no, I just, I wouldn't choose pizza, pasta.

00:04:51Okay, interesting.

00:04:53Well, what Bob gets you to 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 chuck steak and kidney with a medley of veg before piling into lard pastry and serving with both buttered garden peas and some marifat mushy peas.

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

00:05:10Hell.

00:05:11Yes!

00:05:11Italian food, because it's useless.

00:05:14If so, I'm going to try and convince Bob by using orzo in a risotto-style dish instead of rice, which apparently you do like.

00:05:21Yep.

00:05:21I'm going to combine the risotto with Italian fennel, sausages, some squash and some sage.

00:05:26Log on to the website now, view the terms of privacy notes, and 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, we'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.

00:05:48Right, so.

00:05:49What are we making?

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

00:05:53Mm-hmm.

00:05:53So you can give that a really good rinse for me, give it all the starch.

00:05:55Mm-hmm.

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 for you now.

00:06:03Okay.

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

00:06:06So I'm going to start with, I'm going to pound up some fennel seeds.

00:06:09That's going to be our main flavour.

00:06:13And 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-hmm.

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 keftethes are, you'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, they'll

00:06:37use 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, you know, in Santorini, for example, there'll be tomato base.

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

00:06:51Okay.

00:06:51But my family are actually mostly pescetarian.

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

00:06:59up and I thought, actually, they're really nice.

00:07:00Okay.

00:07:01Anyway, you might, you know, hopefully.

00:07:01No, we had them in rehearsal.

00:07:03They 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?

00:07:09It basically came from having the restaurant and my dad being a raging carnivore and someone

00:07:15bet 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, there you go.

00:07:22Never looked back.

00:07:22Yeah.

00:07:23And 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 all do, yeah, same.

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

00:07:32But yeah, bless Marios.

00:07:33He'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.

00:07:55Right.

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, I mean, we mentioned it on the show before, but you and

00:08:09Jamie go way back.

00:08:10We 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, food styling, assisting for Jamie's routine.

00:08:27I remember the first day she started.

00:08:29She 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.

00:08:40What did I do?

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

00:08:42I do remember.

00:08:43You still are.

00:08:43Still are, Georgina.

00:08:44Don't put yourself down.

00:08:46We 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 went, moved to LA together.

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

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

00:08:56Up mountains, islands, peninsulas.

00:08:57Oh, my gosh.

00:08:58Did you move to LA?

00:08:59Yeah, well, yeah.

00:09:00Six months, yeah.

00:09:01You did?

00:09:01Yeah, had an apartment, had a Chrysler.

00:09:04I 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.

00:09:13I'd just passed my driving test, and I was quite, my nickname, I don't know if you ever knew this,

00:09:19I mean, my nickname at work was The Stig, and I had a slight issue with speed.

00:09:23Yeah.

00:09:25And we went to LA, and they gave me this massive Chrysler, like, seven-seater, and I just never remember, 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.

00:09:48Just bounce, bounce off cars.

00:09:49Yeah.

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

00:09:53Pete the Killer.

00:09:54Wonderful name.

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.

00:10:05And I remember when I first started dating Pete.

00:10:07Yeah.

00:10:07But this is the size of the fish balls, just to show you.

00:10:09Right, OK.

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

00:10:10And I remember when I first started dating Pete, Jamie just saying to me, thanks, babe.

00:10:17Listen, 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 was very 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.

00:10:52If you hurt the feeling, I'd kill you.

00:10:55Yeah.

00:10:56He was like, you hurt Georgina, and, yeah, he did, he did, she said, I'd kill you.

00:11:00Yeah.

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, we've, 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,

00:11:30and 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.

00:11:46So, you toast that, then you add the washed rice, and then inwards 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.

00:11:57You'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 all that starch.

00:12:24Okay, if 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.

00:12:34Scan the queue up, right.

00:12:36Oh, no.

00:12:37I know.

00:12:38Do you know what?

00:12:38How many times have I done this, and I've never, oh, yeah, it's there.

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

00:12:42There 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.

00:12:48I'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, okay.

00:12:53We're going to just mix all this together, give it a little, and 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.

00:13:02The toasting of the vermicelli.

00:13:04Yeah.

00:13:04And 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, wait.

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

00:13:19So, you know, you're using butter there, which I don't know if, like, you know, I don't know how 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.

00:13:28And 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, get 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.

00:14:06It's more than you think.

00:14:06Yeah, exactly.

00:14:07Spanakhodesaur, 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, which 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, oh, my gosh, maybe he doesn't like rice.

00:14:27I can see Matt is doing his catalogue lean, ladies and gentlemen, for those of you who need your...

00:14:31It's a catalogue 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, Camille, you look like you're sleeping on the job, Matt.

00:14:39I really want there to be a calendar, just 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, cars, ovens, washing machines.

00:14:47Cars, ovens.

00:14:48Well, can you lean on neck?

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 for a lot of people?

00:14:56Oh, yeah.

00:14:56Hello.

00:14:57Can't leave everyone a want.

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?

00:15:24Er, right, bring that here.

00:15:27Bring it over.

00:15:28Lovely.

00:15:28Right, any else?

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.

00:15:40Go on, tell me.

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 Keftéves with Herbie Rice.

00:15:47Brilliant.

00:15:48Oh, yeah, I actually need to carry it, don't I?

00:15:54Right, er, I'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.

00:16:07Ollie, we need to, I 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.

00:16:13And I've warned you all about this already.

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

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

00:16:18Yes!

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

00:16:21I think the wines, the olive oil, and kind of doing it like the cooperative,

00:16:24bringing it back, giving it to the people, you know, sell it locally.

00:16:26Thank you for having all your boots with 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.

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

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, great value for money.

00:16:46I'm reckoning it's one of the, I 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, you know, you get a kind of almost rose petal-y 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 overlooking the Gulf of Corinth.

00:17:02And 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.

00:17:08The Gulf of Corinth.

00:17:08The Gulf.

00:17:09The 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.

00:17:15Does it go well with the fish?

00:17:16It's delicious.

00:17:16It's beautiful.

00:17:19Yeah.

00:17:19Oh, thank you.

00:17:20It's beautiful.

00:17:21Thank you very much.

00:17:21Oh, thank you.

00:17:24I'm done.

00:17:25It's a bit emotional.

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, but the fish is so light.

00:17:35And I love the combination of the vermicelli and 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.

00:17:43And 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 peas or 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 plenty of Italian dishes you can enjoy.

00:18:30Like a delicious squash and sausage, porzo, risotto.

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

00:18:35Right, we're going to Bangkok now with Rick and he's meeting up with legendary Aussie chef David Thompson for a taste of Thailand.

00:18:41Have a look.

00:18:41Back in Bangkok, I found myself in the Autocore Market.

00:18:50Well, it's nearly ten years since I was last in Thailand and 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 and it was a bit smelly and a bit dark and there were rats running across our feet almost.

00:19:06And there was, I remember slipping up on an old fish and then seeing somebody, a man weeing in an open drain and putting a brave face on it.

00:19:16You know, atmosphere, theatre.

00:19:18But look at it now.

00:19:20I mean, this, to tell you the truth, funnily enough, when we were filming there I was eating this dish which is either oyster or mussel omelette and it tasted very nice but I was so sick afterwards.

00:19:32I met up with one of my culinary heroes here, David Thompson, an Australian who has spent the best part of his life researching and cooking Thai food.

00:19:41How does he view the new face to the old market?

00:19:45It's a wonderful cross, a transitional cross between the scungy local markets that you'd sell your mother in.

00:19:53Clearly you already have, Rip, to the version of the 7-Elevens that are now beginning to litter the streets, sadly, in Bangkok, where people prefer the hygiene at cost of the quality.

00:20:11And this market, however, happily manages to be hygienic but 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 or what do you, what's that?

00:20:27This is something called sedal in Thai which is a very, very, very bitter plant and they eat it with sweet fish sauce and grilled catfish.

00:20:37Wow!

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

00:20:39When we were in Vietnam, they didn't mention bitterness. Is bitterness an important part of the taste?

00:20:45Yes, it is.

00:20:46It's sort of like sweet, sour, spicy.

00:20:48And salty.

00:20:49And bitterness is the fifth one that they like to use.

00:20:51But it's well bitter.

00:20:53Good, good.

00:20:54And now this is something that's just as pungent. It's called in Thai cha om.

00:21:00I'm sorry, I'm absolutely...

00:21:03We call it stinkweed.

00:21:05Stinkweed?

00:21:06Yeah, kind of a smell.

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

00:21:09Rank.

00:21:10Oh, yeah!

00:21:11Stros.

00:21:12Pungent.

00:21:13And the Thais would eat this in their omelette or they deep fry it and it's fantastic with a sour orange curry or indeed a yellow curry.

00:21:19It's almost got a sort of garlicky taste to it, isn't it?

00:21:21Yeah, it has.

00:21:22Stinkweed.

00:21:23Now cha om, I think, is kinder too.

00:21:24Cha om.

00:21:25Gives it a little bit more dignity.

00:21:26So I'd love you to explain about these curry pastes.

00:21:29I'm sorry.

00:21:30This is the great thing about Thai markets is you can get food at any stage.

00:21:33Yeah.

00:21:34And this stage is the most convenient.

00:21:36Now, the unfortunate thing is in the UK, indeed in Australia and in the US as well, anywhere outside of Thailand.

00:21:42You know, you're not going to have access to these really fresh curry pastes.

00:21:46The best way to approximate that is to make your own.

00:21:52David suggested we could make a yellow prawn curry together and so we bought the ingredients and he commandeered a store.

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

00:22:02This is like a food masterclass.

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

00:22:07We started by pounding up quite a lot of red chillies.

00:22:11And the lemongrass needs to be cut up just a little bit because then it will break down much more quickly.

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

00:22:19Yeah.

00:22:19I want you to smell it almost immediately.

00:22:22And again, it reinforces just that extraordinary explosion of...

00:22:28You know, I think cooks in the West, they don't use their sense of smell, their noses enough.

00:22:33Not at all, Rick.

00:22:3560% of taste is smell, whereas in the Thai repertoire they use their senses more instinctively.

00:22:41We should more.

00:22:42I was just thinking about, I think it was Chesterton wrote this song about a dog saying,

00:22:46They haven't got no noses, the fallen sons of Eve.

00:22:50Even the smell of roses ain't what they suppose is.

00:22:53Do you know, they sing that song so often in Thai markets.

00:22:56Do you know it?

00:22:57Oh, yes, in Thai markets.

00:22:58In this Thai market they sing it all the time, those 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, one of my favourite things in the Far East.

00:23:10And he uses the heads of the prawns to make the stock.

00:23:13That makes a lot of difference in the finished taste.

00:23:16He throws in a chunk of lemongrass and then puts in the paste,

00:23:20which also contains galangal shallots and garlic.

00:23:24And almost instantly this prawn stock starts to thicken and turn gold.

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

00:23:31It is.

00:23:32It is.

00:23:33And its thickness is very similar to your Mediterranean fish soup.

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

00:23:38But I can assure you it doesn't taste like one.

00:23:40Fair enough.

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

00:23:42The Thai's would say you cook it until it's aromatic.

00:23:44And then we're going to add some saibua or lotus stalks.

00:23:48These are the stalks from the lotus flowers.

00:23:51And they're really very succulent and so they'll absorb this curry.

00:23:55But also, instead of using these large river prawns,

00:23:58you could use mussels, you could use clams,

00:24:01you could use any type of prawns,

00:24:03you could use your Cornish lobsters if you wanted to,

00:24:05or indeed any fish.

00:24:07There's a wonderful versatility to this curry and indeed all Thai food

00:24:11where they'll go to the market and choose what's fresh

00:24:14and then make their dish, not the other way around.

00:24:17Perfect.

00:24:18Then he puts in some lime juice for the sour element,

00:24:21sugar for the sweet and fish sauce for the salty.

00:24:24Fish sauce, a little bit of fish sauce.

00:24:27And in goes the juice of pulp tamarins,

00:24:30that acidy, astringent, bean-like fruit.

00:24:35I cooked this for my sons at home and one of them said,

00:24:38this is proper Thai food, Dad, not like you get in restaurants over here.

00:24:42And that's what David's all about, Thai food that they cook at home.

00:24:46Can I? Of course you can.

00:24:48Well, I'm going to put some rice with it

00:24:50because I know it's not supposed to be served without rice.

00:24:53So, I know the prawns will be good.

00:24:57It should be sour, it should be salty, it should be hot.

00:25:01It's all those things.

00:25:03But more than that, without bullying you up too much,

00:25:05you are the Western world's expert on Thai food.

00:25:09So, I'd expect it to be as good as it is.

00:25:21Yeah, let's go. Thanks for that, Rick.

00:25:23Thanks for that, Rick.

00:25:24Right.

00:25:25Now, Bob, on last week's episode of Gone Fishing,

00:25:29you produced some horrible-looking Donner meat from a bag.

00:25:33Yeah.

00:25:34For Paul Whitehouse.

00:25:35It was beautiful.

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

00:25:38Look at that, look at that.

00:25:39Frozen kebab meat.

00:25:40I didn't even know that was a thing.

00:25:42No.

00:25:43Anyway.

00:25:44You won't get that in Italy.

00:25:45No, you won't.

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

00:25:48Now, Paul knew you were coming on the show today.

00:25:50Yeah.

00:25:51And he sent us this little message.

00:25:52Have a look.

00:25:54Hello, Saturday Kitchen.

00:25:55Hello, Bob.

00:25:56And, Bob, you made me a preposterous

00:25:59and quite disgusting kebab

00:26:01on the lake when we were last shooting with Gone Fishing.

00:26:05So, I hope you're going to listen today to Matt

00:26:07and make a really nice one with lots of chilli sauce.

00:26:10I don't know if I'm allowed to say that, but I'm just out.

00:26:13Also, Bob, you claim that Italian food is rubbish.

00:26:18I mean, you have to listen, did you?

00:26:21What are you going to do about that?

00:26:23Ted's after you.

00:26:24I'm going to get you, Malcolm.

00:26:25With my fridge cake.

00:26:26Put a pasta.

00:26:28I know.

00:26:31I mean, that looked like the ramblings of a madman.

00:26:34Yeah.

00:26:35Yeah.

00:26:36You packed a lot in there, didn't you?

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

00:26:38In that 30 seconds.

00:26:39Well, he told me he enjoyed the kebab on the day, so...

00:26:41Really?

00:26:42I've been set up with this Italian thing.

00:26:44You know, I said I didn't like pizza.

00:26:46Yeah.

00:26:47And somehow it's become all Italians.

00:26:49All Italians.

00:26:50Yeah, I did that.

00:26:51Sorry.

00:26:52That's my fault.

00:26:53But it's funny.

00:26:54Let's run with it.

00:26:55You're making me a kebab.

00:26:56I am making you a kebab.

00:26:57Oh.

00:26:58Right, so this has gone viral.

00:26:59Yeah.

00:27:00Right, recently, on social media.

00:27:02So, make your own kebab.

00:27:03As Jamie pointed out, though, in rehearsal, the whole point we're missing is that when

00:27:09people are drunk, they can't be bothered to cook.

00:27:12And that's why they have a kebab.

00:27:14So, anyway.

00:27:15I love a kebab.

00:27:16If my wife's away on a Friday night, I'll watch a couple of zombie movies.

00:27:21Do you like a zombie movie?

00:27:22And go and get myself a kebab, yeah.

00:27:24And eat it off a towel on the floor.

00:27:26And just spread it out.

00:27:28That's living.

00:27:29That is living.

00:27:30I love these things, Matt.

00:27:31Yeah, well, you tuck into those, if you want.

00:27:33What are they?

00:27:34Just little pickled chillies.

00:27:35Oh, yeah.

00:27:36It's quite juicy.

00:27:37Mmm.

00:27:38They're nice, though, aren't they?

00:27:39They're lovely.

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

00:27:41Right, in here, if anyone wants to make their own kebab at home, I've got some lamb mince

00:27:46and some lamb fat, loads of spices.

00:27:49There's all sorts.

00:27:50There's onion powder, garlic powder, oregano, cumin, smoked paprika, blah, blah, blah.

00:27:55There's loads.

00:27:56Loads in there.

00:27:57Anyway, so, obviously, don't forget, it's all on the website.

00:28:00Right, so you blitz all that together with a bit of salt.

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

00:28:03I'm not going to do it all because it'll take ages.

00:28:04And then...

00:28:05Oops.

00:28:06And then, right, then you put it between greaseproof, right, and then we roll it as thin as possible.

00:28:15Okay?

00:28:16I can sense you're not really invested in this.

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

00:28:19Do you know what I mean?

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

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

00:28:22Yeah.

00:28:23Because I was, like, a bit dubious to start with, but then we tried it yesterday in rehearsals,

00:28:29and we tried it again this morning, and it's actually all right.

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

00:28:33Yeah.

00:28:34There's a lot of undisclosed meat.

00:28:35Yeah.

00:28:36I once researched, you know, the kebab, the elephant's leg thing.

00:28:40Yeah.

00:28:41And there's different grades you can get wholesale, and the cheapest one, at the time when I researched

00:28:48it, you know, for one of these, was £9.99.

00:28:51Whoa!

00:28:52Can you imagine?

00:28:53Wow.

00:28:54Oh.

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

00:28:56Oh.

00:28:57Wow.

00:28:58Well, at least you know what you're getting.

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

00:29:02So, right, do this, okay, so you get it as thin as you can, and then peel that off like

00:29:09that.

00:29:10Right, so now you've got some really unappetising looking meat there.

00:29:13And does it have to be in the shape of Australia?

00:29:15It's more kind of Wales.

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

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

00:29:21No, what you want is a nice kind of rectangle, then you fold it like that, right?

00:29:26So what you're trying to do is basically mimic those thin slices from the big expensive rotisseries.

00:29:32Exactly.

00:29:33Exactly.

00:29:34In your own home.

00:29:35Yeah.

00:29:36Right?

00:29:37So then, stick it on a tray.

00:29:38That goes into the oven for about, sort of, ten minutes or so.

00:29:41And then, I'll get the other one out, it's a bit hot.

00:29:45And then you cut it down, stick it on a grill, and it goes all kind of Donner Kebab-y.

00:29:50Anyway.

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

00:29:52Let's talk about, let's talk about your book, Bob.

00:29:55If we must.

00:29:56The Long Shoe.

00:29:58Great title.

00:30:00Along with the chapter titles, I thought were fun.

00:30:03They're all food, aren't they, I think?

00:30:05Yeah.

00:30:06Mainly.

00:30:07There's a lot of food in there.

00:30:08A lot of jelly babies, eggs, begins with eggs.

00:30:10But they bear no relation to what's in the chapter.

00:30:12Yeah.

00:30:13An eggless house is 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 in Satsuma Heights.

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

00:30:23Satsuma Heights, yeah.

00:30:24Vanilla and potato.

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

00:30:26You know, a whodunit, if in fact anything ever happened.

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

00:30:34And just after that disappearance, four or five people sort of enter my life.

00:30:42Yeah.

00:30:43And it seems to me that one of them, or maybe more than one, knows something about this disappearance.

00:30:48And I hope people will enjoy the journey finding out who it is.

00:30:53It's very funny.

00:30:54And you can hear you throughout it.

00:30:57Yeah.

00:30:58I write it as best I can in my voice, you know.

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

00:31:01I mean, if you're a big Bob Mortimer fan, you're going to love it.

00:31:04Can I smell that?

00:31:05Yeah, smell it.

00:31:06It smells like autonomy, doesn't it?

00:31:07It does, yeah.

00:31:08Right.

00:31:09This is going to be good.

00:31:10So it's starting to look like a doner.

00:31:13To be honest, if you're not into doner meat, it's really not for you, this recipe.

00:31:18But if you are, it's great.

00:31:21Anyway, right.

00:31:22So I'm going to cut this in strips.

00:31:23I'm going to chuck it on a hot griddle to get, like, kind of charred, burny marks.

00:31:29Right, what 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 or occasionally you have a daytime one?

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

00:31:39What?

00:31:40What?

00:31:41You've never had a daytime...

00:31:42We've got them the other night for dinner.

00:31:43Yeah.

00:31:44Really?

00:31:45I think we should change that, Matt.

00:31:46Something...

00:31:47Yeah.

00:31:48I don't know.

00:31:49It just feels a bit warm.

00:31:50Not a leg.

00:31:51We've got a gyro.

00:31:52Oh, okay.

00:31:53Nice kebab.

00:31:54There's a nice place near me, actually.

00:31:55It looks...

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

00:31:57There you go.

00:31:58It's like selling out in the 1980s.

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

00:32:00Delicious lamb ribs.

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

00:32:02What?

00:32:03Bob, you're taking the publishing world by storm, which 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 that are quite tricky, like isolation,

00:32:16surveillance, but it's done in such a way, it just makes you feel really engaging and

00:32:19delightful.

00:32:20One of my favourite things, though, are 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, I wouldn't have believed it.

00:32:28Yeah.

00:32:29These are all made up, of course.

00:32:30The shoe is terrifying and so incredibly long, says 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 before I then go and develop the characters

00:32:44and everything, so that it's worth reading.

00:32:46Yeah.

00:32:47Or listening to, because I recommended the audiobook to Jamie.

00:32:50Because I'm not really in, because of my dyslexia, I don't really do books, but...

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

00:32:56I 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.

00:33:01I've downloaded it already.

00:33:02Audiobooks, I mean, audiobooks for me are great.

00:33:04Yeah.

00:33:05Of, like, because after 13 pages I'm asleep.

00:33:07Who were the other voices?

00:33:08Did I do that?

00:33:09Do you?

00:33:10I fall asleep.

00:33:11I couldn't get, like, three or four pages.

00:33:12And I've got really...

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

00:33:14Yeah.

00:33:15Is that what it is?

00:33:16Yeah.

00:33:17I've really struggled.

00:33:18You know.

00:33:19Oh, okay.

00:33:20My wife made your gravy.

00:33:21You know your Christmas gravy, honestly?

00:33:22Yeah.

00:33:23She did that last week and she froze it.

00:33:24She loves that stuff.

00:33:25Get 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.

00:33:33Get Ahead Gravy Day?

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

00:33:35Is that a thing?

00:33:36About ten years we've done it.

00:33:37Really?

00:33:38I did it for a laugh, but then it became a...

00:33:40Millions of people around the world make early gravy.

00:33:43Really?

00:33:44Well, the worst thing at Christmas Day is running out of gravy.

00:33:46This is true.

00:33:47Everyone wants gravy.

00:33:48Yeah.

00:33:49I think it's got to be good gravy.

00:33:50Jamie's Grave Christmas gravy is delicious.

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

00:33:52Very happy.

00:33:53Is it better than my mash?

00:33:54Of course.

00:33:55One isn't.

00:33:59Can we...

00:34:00Right, I'm still doing this.

00:34:01Can we take a minute to talk about the cat in the book?

00:34:04Yeah.

00:34:05Which is actually based on your actual cat.

00:34:06My actual cat?

00:34:07Good Monson, yeah.

00:34:08Good Monson.

00:34:09Where's the name from?

00:34:10My son named him.

00:34:12My 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, okay.

00:34:19And I think that's where they got it from.

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

00:34:22So, in the book he talks like that, what's your problem mate?

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

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

00:34:32Have you thought about that?

00:34:35He's got a bit of an attitude, you know.

00:34:37But he's a cat who likes a motorcycle.

00:34:40Yeah.

00:34:41For Christ's sake, Pops, could you get us a ticket to a motorcycle event?

00:34:46Or at least bars a crash event?

00:34:50Yeah.

00:34:51He's like the fun in the book, you know.

00:34:54Do 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?

00:35:12Chilli sauce, garlic sauce?

00:35:13Yes, please.

00:35:14Right.

00:35:15So, I should say, right, so this is really good actually.

00:35:18Garlic sauce.

00:35:19What 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?

00:35:30This 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...

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

00:35:36Right.

00:35:37And if you don't like it, Jamie's home of X are around the corner and they really want to try it.

00:35:42Right, there you go.

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

00:35:45You tuck into that.

00:35:46I won't take the top off that thing.

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

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

00:35:51Like, are you quite surprised how good it is?

00:35:53Yeah.

00:35:54Do you know what?

00:35:55I actually...

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

00:35:57I 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.

00:36:03And it's fun.

00:36:04It's fun.

00:36:05You know?

00:36:06It's dirty food, which is always fun.

00:36:08There's going to be greasepoof people running out all over the country.

00:36:11Yeah.

00:36:12Yeah, right?

00:36:13It's very comforting, it'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.

00:36:17But, you know, we've all got to start somewhere.

00:36:22What do you think?

00:36:23Thank you very much, it's gorgeous.

00:36:24All right.

00:36:25All 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?

00:36:30Because it's...

00:36:31It's a secret ingredient.

00:36:34You've made it fancy.

00:36:36Yeah, I did.

00:36:37Yeah.

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

00:36:40I got some mince pies the other day and then I've got lemon curd in them.

00:36:43Oh.

00:36:44And all sorts of nonsense.

00:36:45Nonsense.

00:36:46You know, anyway.

00:36:47I'm sure it's lovely.

00:36:48This 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 chuck steak and kidney with a medley of veg before piling

00:36:57it into the lard pastry and 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?

00:37:05If so, I'm going to make a risotto style dish using orzo pasta instead of rice.

00:37:09I'm going to pack the risotto full of Italian flavours including fennel sausages, roasted squash and some sage.

00:37:14The choice is yours.

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

00:37:18Right.

00:37:19We're heading to Ireland now with Anna Hoare and she's taking up Bob's favourite pastime and trying to land some trout because she's gone fishing.

00:37:25Eamon.

00:37:26Hi Anna.

00:37:27How's it going?

00:37:28I hear that you can teach me how to fish.

00:37:29Is that true?

00:37:30Absolutely.

00:37:31Go grab yourself a rod and come on in.

00:37:32Brand.

00:37:33Hopefully we can catch something for lunch.

00:37:34I'm not going to lie to you Eamon.

00:37:35I am very excited about this.

00:37:36Just watch yourself there.

00:37:37Yeah.

00:37:38Brand.

00:37:39Yep.

00:37:40This is the River Fane.

00:37:41It's probably one of the best rivers we have here in the world.

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

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

00:37:47Just watch yourself there.

00:37:48Yeah.

00:37:49Brand.

00:37:50Yep.

00:37:51There we go.

00:37:52This is the River Fane.

00:37:53It's probably one of the best rivers we have here in 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 to potentially any fish that's going to be rising and feeding on insects.

00:38:06So what we're going to do is 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 or flick the line behind you.

00:38:13Yep.

00:38:16And flick it forward.

00:38:17I'll tell you what, that was good.

00:38:19There you go.

00:38:20The fish went for it.

00:38:21Did you see that?

00:38:22I didn't get it.

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

00:38:24You know what?

00:38:25I didn't explain the next bit.

00:38:26So when a fish does go for your fly, you need to strike.

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

00:38:31Yeah.

00:38:32But the line needs to be tight.

00:38:33And this...

00:38:34I've got to roll it real quick.

00:38:35Well, not really.

00:38:36You can take it in by hand.

00:38:37So what we do is you put your line in the index finger.

00:38:40Yep.

00:38:41And use your left hand.

00:38:42That's your line hand.

00:38:43Yes.

00:38:44There's another one.

00:38:45There's another one there.

00:38:46So, right.

00:38:47Nice and easy.

00:38:48We just...

00:38:49Now just...

00:38:50Oh!

00:38:51There you go.

00:38:52Just hold on.

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

00:38:56Ah!

00:38:57Right.

00:38:58Keep them coming.

00:39:00Whoa!

00:39:01There you go.

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

00:39:04Eamon!

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

00:39:08I'm going to be honest now.

00:39:09My whole life I've wanted to catch a fish.

00:39:10No way.

00:39:11I really have.

00:39:12Now you have.

00:39:13But this is only a little one.

00:39:14So this one's got to go back.

00:39:15Yeah.

00:39:16He's a juvenile brown trout.

00:39:17So beautiful.

00:39:18So beautiful.

00:39:19They're amazing.

00:39:20They're amazing.

00:39:21Put them back.

00:39:22Go on.

00:39:23Let them back in.

00:39:24See if we can get another one.

00:39:25So 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.

00:39:38You can see him, yeah.

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

00:39:47But 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.

00:39:55But 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.

00:40:04We're going to go.

00:40:05Off you go.

00:40:06Go on.

00:40:07My 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 served with buttery crushed new potatoes and a sour cream sauce.

00:40:24So 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.

00:40:45I know I'm going to need another chunk.

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

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

00:41:04Next, 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.

00:41:12So one on that side and one on this side.

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

00:41:19So I'm going to just make an incision here.

00:41:21And then I'm going to turn the knife so that it's flat.

00:41:26And 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.

00:41:34Once 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.

00:41:53You want to make sure that your fish is nice and cold, it's firm and it's fresh.

00:41:57And we're just going to real quickly just run the knife down through the skin.

00:42:04I'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.

00:42:16And 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.

00:42:36And it's very important that you let your fish rest.

00:42:41So now, I'm going to put my garlic in.

00:42:45Garlic and thyme and butter in a pan.

00:42:49It smells so good that I think it's nourishing the smell.

00:42:52So you can see there's like a little ring of white kind of all around the fish.

00:42:56And for me, that tells me it's time to flip.

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

00:43:06Because 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.

00:43:17My dressing today is sour cream, lemon zest, a squeeze of lemon juice,

00:43:23with some extra virgin rapeseed oil and mix it all together.

00:43:30And now we're ready to plate with the crushed new potatoes, some chives,

00:43:35the creamy lemon dressing, then our beautiful pan-fried trout,

00:43:40garnished with chive stalks, mint leaves and flowers.

00:43:44And finished with a little more zest.

00:43:46Thanks, Anna. Lovely looking dish there.

00:43:59Still to come, Remy Odowo is showing us how to make foolproof cookie dough

00:44:03that 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?

00:44:14What dish do you want me to make at the end of the show?

00:44:16Will it be Bob's idea of food in heaven?

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

00:44:20Or his idea of food health, squash and sausage orzo risotto,

00:44:24because 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.

00:44:34Get to your butchers, have a conversation.

00:44:36This is a saddle, so equivalent to the sirloin of beef.

00:44:38It's been trimmed, I've got two of them.

00:44:40This can feed a nice amount of people.

00:44:42You can double or triple the recipe.

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

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

00:44:52And 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.

00:45:00There's a bit of salt in there.

00:45:01Some coffee.

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

00:45:05Get it in there, pound it up.

00:45:07There 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.

00:45:15We're going to cook it so it's blushing.

00:45:16It will be sweet and delicious.

00:45:18It will not be livery.

00:45:19It won't be gamey.

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

00:45:22Gunpowder.

00:45:23Absolutely.

00:45:24The rosemary's so good.

00:45:25I've used balsamic vinegar and a little garlic just to kind of give it a nice little hum.

00:45:29And 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.

00:45:37We can have a few little sage leaves in there.

00:45:40And then what we do is we use this greaseproof to roll it up.

00:45:43Now, 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.

00:46:00Any old how.

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

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

00:46:04Just a little bit.

00:46:05A little bit of acidity is a beautiful thing.

00:46:07Okay.

00:46:08And 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.

00:46:21Okay.

00:46:22And that's what Christmas is all about, right?

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

00:46:25Restraints and fantasy.

00:46:26Yes.

00:46:27But I think Christmas.

00:46:28That's what I think.

00:46:29Well, maybe not restraint, but you know.

00:46:31Restraint in cooking.

00:46:32But what I mean is like, if you're going to use a different ingredient, you don't have

00:46:36to go mad with it.

00:46:37You can actually be delicate with those things.

00:46:39So look, I've tied it up.

00:46:40Yeah.

00:46:41If you want to make your life easier, I'm going to turn this gas up.

00:46:44Right.

00:46:45Take 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.

00:46:51Crispy prosciutto, sage, marinade and that beautiful, beautiful venison.

00:46:55By the way, you can swap the venison out for a saddle of lamb.

00:46:57Do you know what?

00:46:58I think there's a beef fillet in one of your first books.

00:47:01Yes.

00:47:02Very, very nice.

00:47:03That 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?

00:47:08Yes.

00:47:09Christmas book.

00:47:10I had the opportunity to do a Christmas book.

00:47:12You only get to do it once in your life.

00:47:14I wanted to do a good job.

00:47:16And I love it.

00:47:17The idea of helping people get, there you go.

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

00:47:20Look at that.

00:47:21The idea of helping people create the most incredible day.

00:47:24Breaking it down, you know, starters, main courses, leftovers, cocktails, edible gifts.

00:47:29It's literally everything.

00:47:30Yeah.

00:47:31And 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.

00:47:35But you are, Tom, I might need some whoops here.

00:47:37Britain's best-selling non-fiction author of all time.

00:47:40What?

00:47:41What?

00:47:42You've written over 25 major cookbooks and nearly 40 books in total.

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

00:47:49Whoa!

00:47:50Yeah.

00:47:51Insane.

00:47:52Record amount of Christmas number ones.

00:47:53You've got six.

00:47:54Can you make it seven this year?

00:47:56I say, I hope so.

00:47:57Mainly with the help of Sally Kitchen.

00:47:58Yeah!

00:47:59This year alone, you've had two number ones.

00:48:00You've had Easy Air Fryer and Eat Yourself Healthy.

00:48:02And it was the 22nd of your books to make it to number one.

00:48:05And gave you your 73rd week at number one.

00:48:08Well done, mate.

00:48:09That's a lot of stuff.

00:48:10Amazing.

00:48:11Can I, can I just, can I just say something?

00:48:14You must.

00:48:15I've just remembered.

00:48:16So 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 Cafe.

00:48:23Oh, yeah.

00:48:24Right?

00:48:25And I did, I did a couple of days at the River Cafe.

00:48:26And I turned up and I think it was lovely Rose Gray.

00:48:29Yep.

00:48:30Said, oh, go and work with young Jamie.

00:48:32Yeah.

00:48:33And this was before telly and everything, right?

00:48:36And we'd heard about this young kid at the River Cafe who'd just got this big book deal.

00:48:42So I turned up and I'm chatting to this guy.

00:48:44And he's showing me how to make salsa birdie.

00:48:46I'd never made it before.

00:48:47Was I nice to you?

00:48:48You were very nice.

00:48:49Don't worry.

00:48:50Relax.

00:48:51And I said, are you, are you this, this kid who's got this nice book deal?

00:48:53Blah, blah, blah.

00:48:54He went, yeah, yeah.

00:48:55He'd probably go nowhere.

00:48:56Oh, God, that's such a good story.

00:48:58I really struggled at this all.

00:48:59I think from dyslexia and everything I went through to those statistics, it does prove,

00:49:04I'm not, it's not about, it 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.

00:49:12Jamie, it's a beautiful book and it's got a lovely thing in the front.

00:49:16This book belongs to...

00:49:17Well, it's a nice gift.

00:49:18It's a lovely gift.

00:49:19You can write someone to so-and-so.

00:49:20You'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.

00:49:25Yeah.

00:49:26And look at that.

00:49:27The turkey banh mi with the leftovers.

00:49:28I love that.

00:49:29Can I just say, I actually worked on this book.

00:49:30Yes.

00:49:31Before I left.

00:49:32Yeah, yeah.

00:49:33I was with you when we did this.

00:49:34And I do think it is an absolute classic.

00:49:37It's just Belter.

00:49:38Every recipe is phenomenal.

00:49:40Like, 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.

00:49:47Yes.

00:49:48You know what I mean?

00:49:49You've got loads of lines there.

00:49:50Give it to your kids.

00:49:51Pass it down.

00:49:52Like, stunner.

00:49:53Do you have turkey at Christmas, Jamie?

00:49:55I always have turkey at Christmas.

00:49:57But 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.

00:50:06This is a nice curveball.

00:50:08So look, you can see what's happening in the pan.

00:50:10We are pot roasting.

00:50:11The concept of pot roasting is not to roast.

00:50:13It's got high sides, so we're keeping some humidity in.

00:50:16We can add a little bit of red wine, which I think there was some red.

00:50:19Have you got any red wine?

00:50:20Yeah, man.

00:50:21Slosh in there?

00:50:22You 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 slush, 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.

00:50:52Barolo 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.

00:51:02So we've got that colour, the crispiness.

00:51:03So these are natural resting juices that have come out.

00:51:06Right.

00:51:07Now 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,

00:51:17and I know some people don't, but if you do,

00:51:19you can do lovely sweet and potato mash, you know.

00:51:22Celeriac is probably one of the most underrated veggies.

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

00:51:29and tell them what you did, Matt.

00:51:30OK, so a good amount of salted butter.

00:51:32That's really nice butter as well, by the way.

00:51:35Really, really good salted butter and just some milk, right?

00:51:37Bit of salt, bit of black pepper.

00:51:39Yep.

00:51:40We're moving on to these greens.

00:51:41These, again, you've grown these.

00:51:42Yeah, they're from the garden, but you've grown these.

00:51:43Yeah, if you go down to farmers' markets,

00:51:46if 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.

00:51:51And greens don't have to be boring.

00:51:53Yep.

00:51:54We're going to blanch them beautifully.

00:51:56Heavily salted water.

00:51:57Mm-hmm.

00:51:58And, like, basically just taste it.

00:51:59Half of seawater.

00:52:00And then we take it out.

00:52:02Don't overcook it.

00:52:03Once 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

00:52:12in some olive oil, lemon juice, and season beautifully.

00:52:15And as you can see, just those lovely autumnal flavours are beautiful.

00:52:19So I'm going to have a little slice up here.

00:52:21You slice that.

00:52:22I 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.

00:52:37Right?

00:52:38It's just a thing of joy.

00:52:40And that's just ten minutes.

00:52:41Yeah, and look, whether it's Christmas Day

00:52:43or whether it's the festive time, you know,

00:52:45we 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 copa di palma

00:53:01and different cured meats if you wish.

00:53:03Just look at that, guys.

00:53:05Gordon Bennett.

00:53:06That looks amazing.

00:53:07Quite happy with that.

00:53:08So we're going to plate up now.

00:53:10I think we're looking good.

00:53:11If you want to make Jamie's venison,

00:53:13put it on your Christmas table.

00:53:14You can find the recipe at bbc.co.uk.

00:53:16So gravy, look.

00:53:17Or scan the QR code down there

00:53:19and 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 have got some gravy over there,

00:53:29which I did.

00:53:30Roasted veg and some bones,

00:53:31some 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,

00:53:41you 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,

00:53:49I made a little well in the centre there.

00:53:52And that's for gravy.

00:53:53So however you do your gravy,

00:53:55there's a few things you can do to lift it

00:53:57that I really believe in.

00:53:58A couple of solid.

00:54:00So a little bit of jam.

00:54:02So venison.

00:54:03What have you got there?

00:54:04Well, if it's blackcurrant jam,

00:54:05bramble jams,

00:54:06you know, be logical.

00:54:07Quint meddler, quince, pear.

00:54:09This is a lovely crab apple jelly.

00:54:11Right.

00:54:12Right.

00:54:13So 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.

00:54:27And 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.

00:54:41And this will give you the most amazing flavour.

00:54:44And you can see, as I do this, it starts to shine.

00:54:47We season that.

00:54:48I fill up the well, like that.

00:54:51And then, if you can get those greens, Matt,

00:54:53so I can plate up.

00:54:55And look at that.

00:54:58So 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

00:55:09and 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,

00:55:228 o'clock on Channel 4.

00:55:24Yeah, that's all about getting ahead.

00:55:25So, not as far ahead as Bob's wife, by the way.

00:55:28But, you know, it's...

00:55:30We're ahead for sure.

00:55:31Look at that, guys.

00:55:32Come on.

00:55:33So, should we go and feed this to the guys?

00:55:35Yeah, yeah.

00:55:36That looks nice.

00:55:37Aww.

00:55:38And I've got some New Seasons olive oil from Amanda, who runs the show.

00:55:42Look at that.

00:55:43Gordon Bennett.

00:55:44Beautiful.

00:55:45Happy?

00:55:46Yeah, I'm throwing stuff all over the place.

00:55:47What's it called?

00:55:48That is my pot-roasted venison with beautiful winter greens,

00:55:52smashed celeriac and that incredible gravy with a little tiny bit of chocolate in it.

00:55:57Beautiful.

00:55:58Well done, mate.

00:56:03Oh, God.

00:56:04Happy?

00:56:05Yeah, happy.

00:56:06Right, 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.

00:56:12Nice one, Jamie.

00:56:14Thank you, Jamie.

00:56:15I love that.

00:56:16Nick and your red wine.

00:56:17Yeah.

00:56:18Red wine in the dish.

00:56:19That's what you do at home, innit?

00:56:20Red wine in the dish, red wine in the glass.

00:56:21It makes complete sense.

00:56:22But what is it?

00:56:23Well, it's got to be Italian.

00:56:24Of course it has for you, Jamie.

00:56:25And this is Palazzo Maffei's Valpolicella Repasso Superiore.

00:56:29It's $12.75 from the Co-op.

00:56:31It's basically a wine.

00:56:32Repasso 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.

00:56:46Off you go.

00:56:47Now I got it.

00:56:48Now you got it.

00:56:49Now you understand.

00:56:50It's Northern Italian.

00:56:51They've been going since the 20s.

00:56:52This 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?

00:57:03It's perfect now as well.

00:57:04Yeah.

00:57:05Two 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.

00:57:11Smash it up.

00:57:12Smash it up a bit as you would say, Matthew.

00:57:13I say decant, you say smash it up.

00:57:15Smash it up.

00:57:16Get air in it.

00:57:17But yeah, get a bit of air to it.

00:57:18And I think just you reusing things.

00:57:19It'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 ven...

00:57:24I mean, what do you think of the venison?

00:57:25I think it's so underrated.

00:57:26Absolutely amazing.

00:57:27It's delicious, isn't it?

00:57:28Oh, wow.

00:57:29And it's not gamey at all.

00:57:30No.

00:57:31And just with me heart health hat on, it is the most heart healthy meat that you can

00:57:36get.

00:57:37Venison 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.

00:57:46We use it in, like, burgers, sausages.

00:57:47Our local butcher does it all the time.

00:57:48They're brilliant.

00:57:49I 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, and I wanted to do venison.

00:57:54I lost the bottle, and I did both, and 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.

00:58:03Is that a little poker boys' night?

00:58:04That is a poker boys' night.

00:58:05All right, let's head to a car park now with Marcus Waring.

00:58:09It's not what you think.

00:58:10Have a look.

00:58:11This is Law Marine, where every Tuesday, this unassuming car park is taken over by the

00:58:23farmer's market.

00:58:24Bonjour.

00:58:25Bonjour.

00:58:26Bonjour.

00:58:27Drawing people from all over the region, there's a real sense of occasion.

00:58:32I grow these in my own garden, so these I do love.

00:58:38Beautiful figs.

00:58:39These are really plump and fat.

00:58:41Delicious.

00:58:44What's just really great is it'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.

00:58:59Hi.

00:59:00Chanté.

00:59:01Marcus.

00:59:02Nice to meet you.

00:59:03Pauline is a local who loves all things food and works at the market, so I'm hoping for

00:59:07some insider tips.

00:59:08Looking for food in Provence.

00:59:10This is the picture that I was expecting.

00:59:12OK.

00:59:13To see.

00:59:14You've got meat, you've got bread, you've got fruit.

00:59:16And cheese.

00:59:17Cheese, of course.

00:59:18Of course.

00:59:19You've got to have some cheese.

00:59:20It's beautiful.

00:59:25Bonjour.

00:59:26Hello.

00:59:27Hello.

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.

00:59:34What color is this?

00:59:36The chin.

00:59:37Ah, yeah.

00:59:38Wow.

00:59:39Oh, wow.

00:59:40Yeah.

00:59:41Very good.

00:59:42Very good.

00:59:43I'm definitely thinking pork is the way to go.

00:59:47A love of this delicious economic meat is something us Brits have in common with our

00:59:53French neighbours.

00:59:55But I'm keen to find out what makes the French think they rear the best pork.

01:00:01Coffee.

01:00:04Almost 40% of French meat consumption comes from the humble pig.

01:00:10These look like ordinary porkers to me.

01:00:12But they're not.

01:00:13Only hardy hogs bred to Rome and forage here on the Albion Plateau can earn the name

01:00:19Port de Ventoux.

01:00:24And my local food guide, Pascal, has brought me to meet the farmer whose products are sold

01:00:29at the market, Eric Aubert.

01:00:31Bonjour.

01:00:32Bonjour.

01:00:33Eric, Marcus.

01:00:38They look very happy.

01:00:39They're beautiful.

01:00:40They look beautiful.

01:00:41They're beautiful.

01:00:42They're very happy.

01:00:43They're very happy.

01:00:44They're in plein air.

01:00:45They're coming to say hello.

01:00:46Hello.

01:00:54Now I've had experience looking after pigs with up to 11 at one stage so I feel quite

01:00:59at home here this certainly brings back a few memories there's always something to do on the

01:01:03farm i love it i love getting involved with the pigs no stress happy plenty of food sunshine

01:01:17would eric say that this is the best pork in france in the uk

01:01:22affordability is really important is that the same here

01:01:29boeuf surtout aujourd'hui quoi le boeuf il a augmenté and all this would be a lot more expensive and in

01:01:36france we say dans le cochon tout est bon which means in the pig you can eat everything we eat

01:01:44the nose ears everything is good dans le cochon tout est bon c'est bien chef

01:01:50i'm getting hungry oh oui

01:01:59and they certainly know how to rear happy pigs

01:02:03just check out this terrain

01:02:07prized from nose to curly tail oh yeah yes it's not just breeding that makes province's port de

01:02:13ventures so special come on we've got a few candidates hey this is a great territory this

01:02:19is a really good area for the shade with all those acorns waiting to drop from these oak trees

01:02:27no wonder they sleep under it they probably hope it's all going to drop off hello hello

01:02:32and will eric stop feeding them when the acorns drop will he will he need to continue this

01:02:35you see always a bit sheep they graze the land they eat the grass yeah pigs 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 it because

01:02:50it's cost you so much to feed to no waste no waste totally makes sense the pigs have got a great fat

01:02:55content because they're being fed they're getting fatter but they're also working to make their muscles

01:03:00get strong they get exercise exercise and that's what this this territory this terroir gives them

01:03:05that it makes sense yeah yeah yeah time for a nose to tail tasting platter now that's what i've

01:03:12been waiting for oh this is provence these are the products wow jambon cayette jambon cayette made

01:03:25with liver kidney and spinach and throat also this is the awful yeah fromage head cheese you can guess

01:03:34which part of nose to tail this pate came from it looks good can i taste now where i come from when

01:03:48we do a little pork board for friends we have little sausages on sticks we're getting better what

01:04:08really stands out for me is the quality the diversity of what is produced they've got so many beautiful

01:04:14delicacies that's made from the pig itself it's just absolutely outstanding but i think we've still

01:04:19got a little bit more work to do if we're going to convince the british public to eat pig's head or

01:04:23pig's trotters in volume this has probably been the most beautiful pig farm i've ever been to the view

01:04:32it's stunning it's beautiful it's his office cheers cheers cheers

01:04:46thanks for that marcus anyway the website vote is closed and i'm going to soon find out whether it's

01:04:50food heaven food health bob at the end of the show now next thursday is international cookie day

01:04:56thank you uh so if you want to celebrate by making your own amazing array of cookies at home uh then

01:05:01listen up because remy is here to give us top tips on how to make the perfect batch time after time yeah

01:05:08hi remy hello all right we're making it's 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 can add any mix into it so

01:05:18we're going to make the perfect dough and then whatever you fancy throwing in we can throw in so okay

01:05:21we're starting off with brown butter you always use brown butter always use brown butter it makes

01:05:25a lot of difference to your cookie it just makes it smell caramelly it makes it taste better and all

01:05:30these little brown bits 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 sugar and we're going

01:05:39to add brown sugar so we can see here just adding white caster sugar the cookies spread a lot and then

01:05:44just adding brown sugar the cookies kind of stay together and they're a lot darker so brown sugar really

01:05:49likes moisture so it tries to keep it as much as it can causing more of a tough cookie however

01:05:55we want that for the middle bit of the cookie because that means it's going to be really yummy

01:05:59and gooey so you get a tougher cookie you can get a tougher cookie and it's just a lot more solid and

01:06:03i feel like sometimes i want a chew but i kind of don't want it too crazy right okay give this a mix

01:06:10really easy and then if you're in a rush with the brown butter if you're in a rush and you haven't had a

01:06:14chance to let it cool down completely the milk is going to really help allow it to cool down however

01:06:20we don't want to add boiling hot brown butter just because it will cook your eggs and we want perfect

01:06:26cookie dough not scrambled eggs that's not what we're going for so got it giving this a mix you can put

01:06:31this in a stand mixer or a hand mixer if you have it i wanted to just show that you can make it by hand

01:06:37baking is really easy everyone can do it so we're going for that you make a lot of cupcakes i make

01:06:42cupcakes i make cakes i make cookies anything you can dream of baking wise i like to think

01:06:48i can do it so we're adding the egg yolks and we're just adding yolks not the egg whites just because

01:06:55it adds to the fat it's going to make it taste better we don't need the whites as we're adding milk

01:06:59as well righto so all the wet ingredients have been incorporated now it's time to add the dry

01:07:04ingredients so we're going in with plain flour we're adding cornstarch this is going to help

01:07:10hold the cookie together but also give it a really nice tender crumb and then we're adding baking

01:07:14powder for rising and we're also adding bicarbonate soda that's going to help it spread a bit better

01:07:21as well so okay incorporate this all together

01:07:26and i can already smell the beauty of the brown butter

01:07:31getting this all mixed in look gorgeous and that's a really nice panel to it well it incorporates all

01:07:37together i think because i'm doing it by hand we're seeing every stage but you can do it with a

01:07:41hand mixer but if obviously you don't have that at home it doesn't mean you can't make it like baking

01:07:46can be so accessible to absolutely everybody so we have now officially got the perfect cookie dough

01:07:54do you want to give it a whiff what am i smelling smelling brown butter smelling should be caramelly brown

01:07:58sugary it's caramel brown yeah yeah i got it okay nice this is the 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 raspberry white

01:08:08chocolate i like wise raspberry white chocolate that's a really good one pretz do a very nice

01:08:12cookie okay i we'll see we'll see we need to compare it to this one and see so i'm going to be adding

01:08:18some milk chocolate i'm going to be expensive aren't they cookies it's a place in soho i've been to

01:08:23okay yeah um they do about four different types they're really expensive they can be i think chocolate

01:08:28is on the rise price wise um but i think we're showing here that it doesn't have to be crazy

01:08:33expensive you can make it at home and you can make bakery style ones at home okay so we're going to

01:08:38incorporate this all together and this is going to make like an everything cookie i like a really

01:08:43really chunky and this is this is the fun mixings i like a really really nice chunky cookie um so

01:08:50we're going to mix this all in now this is all done however the most important part is making sure

01:08:56we let this chill so we can see here if it doesn't chill it's going to spread out and be really thin

01:09:01but the beauty of making things at home is that if this is what you prefer this is what you go for

01:09:05i like them i think quite thin yeah i like the chew in the middle yeah i like them overcooked and

01:09:11i feel like that only happens when you chill out because then it has more time to solidify so so

01:09:15this gets chilled this gets pulled preferably overnight that's kind of what we're going for

01:09:19um but we've got this old chilled door now i like to use cookie scoops i find with cookie scoops

01:09:25it means you can get them all the same i mean it's good isn't it yeah so it means we can get them

01:09:32are you eating yeah we are we're just working our way through all of them we're trying all of them

01:09:37that's very delicious i haven't done the m m's yet just because i think the e numbers might do my

01:09:41head in but but i love the ginger and the white chocolate yeah and it's so easy to incorporate

01:09:45it's just adding like teaspoons of ginger powder nutmeg so i like these cookie scoops because it means

01:09:50that we get the same size every time they're going to bake the same righto and my really handy tip

01:09:55is to save some of the chocolate and add them on top when we add them on top they're going to melt

01:10:00and they're going to look instagram worthy now all cookies look instagram worthy ig worthy

01:10:05they're going to be bakery style and i feel like that's what makes it absolutely

01:10:09i heard it i heard it in rehearsal i don't know what it meant i think you're ig worthy

01:10:16ig worthy you're ig worthy yes you are anyway sorry it's about cookies so we're going to bake this

01:10:23now for 12 to 15 minutes 180 degrees and we've got our perfect cookie it's that simple so they

01:10:29keep going and here's some uh here's some runs already baked these are still warm how are they

01:10:35kids scrumptious yummy very very really great jamie had a really good point about who he was saying

01:10:41about can you freak you were saying oh yeah um can you freeze that dough and get ahead of the game

01:10:45yeah freeze the dough without toppings with toppings right whenever i'm having family over i like to

01:10:50freeze it without toppings day before i let it defrost and then i add whatever toppings they want on the

01:10:55day then just give them so do you just go and basically raid any leftovers yeah just random stuff

01:10:59i've got some bits left from banana bread that's some nuts we can put that in there got some

01:11:02pretzels we can throw them in there how do you think it doesn't work no not in a cookie

01:11:07i've had bacon in a cookie and wow really good that's like a sweet salty thing oh come on

01:11:11that disgusting no

01:11:19bacon and maple yeah bacon like you know when you have pancakes with bacon syrup yeah yeah just

01:11:25imagining that you've got to give it a go sweet and salty man sweet and salty it's a thing remy

01:11:29yeah come back and make those yeah yeah please do done very nice yeah thanks for that um right we're

01:11:35gonna soon find out whether you voted for bob's food heaven or hell but first si and david found

01:11:39an african restaurant in the heart of the peak district

01:11:48the peak district is one of our great natural treasures the majesty of its scenery is matched by

01:11:53the fantastic food and while you might think of comfy country pubs and quaint tea rooms you'd never

01:12:01expect a wonderful african restaurant but that's just what cameroon born stella has created in her

01:12:08farmhouse in the picturesque village of eam

01:12:14over here this is stella's

01:12:21so excited welcome i must say you look flippin fantastic thank you you really do come in

01:12:30stella's african restaurant is so good that before the lockdown it had a three-month waiting list

01:12:38a former un worker stella moved to eam when she married a local and brought the cooking of her

01:12:44homeland with her how long have you been in the village oh i've lived here 14 years believe it or

01:12:50not 14 14 years yes i tell everybody this i said oh i just looked at the map of the world and i thought

01:12:56oh where do i go to where there are loads of africans to start an african restaurant

01:13:02and i point oh big district oh that would be fantastic i used to cook and take it when we have

01:13:09shared lunches i'll take it there and in the end i found myself starting a small cooking club

01:13:15it was the popularity of stella's cooking club that evolved into her afro-caribbean restaurant and with

01:13:23it a unique new flavor to the food of the peak district so what are we cooking i'm going to do

01:13:28use some good fresh good it's not even a curry coat i'm doing you a cameroonian style of good called

01:13:39bongo good bongo bongo bongo good yes so all these seasonings i'm going to use it's called bongo all

01:13:49the seasonings we put them together it's called bongo they're all from the tropics they're all it's all

01:13:54cameroonian seasoning i'll tell you each one this is called bongo this is jang sang jang sang it's a

01:14:03typical um cameroonian seasoning and it's from a big tree this is called fulham i don't know the name

01:14:11in english i don't know how to translate it we call it country onion that's the the nearest to english

01:14:17but it's fulham in my dialect and then this is called ken is the heat in this is the yeah

01:14:24little bit of a little bit of heat yeah i know that sounds mad but you can kind of smell that

01:14:31bongo is a traditional black colored stew eaten by the basa people of cameroon

01:14:39its base is made of tomatoes onions and her unique mix of african spices

01:14:47if i bring you all our cameroonian spices and seasonings you think i'm a witch doctor you look

01:14:53at it and you think where did she get all this from and this is our yam so we are going to cook

01:14:59we'll boil the yam stella started her restaurant as a kitchen table supper club but soon found a

01:15:06ready audience for her cameroonian cuisine this is the main thing bongo bongo i love cooking i think i

01:15:17love to cook more than i love to eat so do you do kind of traditional sort of peak district fair as

01:15:24well oh yes i did i won first prize on scones at the theme fair and they've not had the end of it

01:15:31they've not had the end of it yet would you like to do the honors peeling the yam or do you want me to

01:15:38do it i have to come i've never peeled the yam before give me the brown board behind you please

01:15:43that'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

01:15:58rich bongo stew oh my goodness hi stella hey yeah oh look at that glorious bowl of loveliness that smells

01:16:10amazing it just makes you smell doesn't it it does man it does tell me when

01:16:19might be there a while oh look at this when that's beautiful thing oh look you've got height on it too

01:16:25oh that's just waiting for verdict

01:16:33that is fabulous it's stunning it's so flavorsome rich yeah comforting very comforting yeah you see

01:16:42this is remarkable because this sort of food suits this environment yeah it's mad isn't it it is it's

01:16:50comfy it's it's there's a lot of love in it and it's quite healthy as well yeah it's very different

01:16:57to a curry goat yeah i wasn't entirely sure what we were going to come into here because i just thought

01:17:02we're coming for a scone and a bit of cup of tea do you know i mean genuinely and then the food

01:17:08the goat space stew was just oh man

01:17:18thanks boys uh right time to find out whether it's food heaven or food health

01:17:21bob could be food heaven which is pie and peas or it could be food hell which is italians

01:17:28italian food so not italians is it though it's italian food thank you to everyone who voted uh i can

01:17:34tell you that 67 percent of you also hate italians no you're up for heaven

01:17:44nobody hates italians i'm joking uh right let's get on with this so jamie could you do all the peas

01:17:50uh i'll do peas let me get rid of the italian stuff lovely thank you very much uh right so we've

01:17:56got double peas uh there's one sorry sorry you say double peas double peas two types of peas these

01:18:02are marifat peas uh which we've just boiled up for an hour and a bit with some onion did you soak

01:18:07those beforehand yeah nice uh and a bit of bicarb to break up the what's that the skin thank you soften

01:18:14the skin soften the skin thank you uh okay so we've got shallots and garlic going on in there with

01:18:19some butter and the peas and then a little bit of stock in here uh i've got this chuck steak and

01:18:26some uh kidney chuck steak chuck steak's amazing it's well it's relative i was gonna say it's cheap

01:18:32not to nothing's cheap anymore but uh it's relatively cheap but all that kind of connective tissue if i

01:18:39ever make homemade burgers i go to my butcher i wink at him and i get him walk out he really likes me

01:18:47the ratio of chuck steak and fat uh meat and fat is perfect for the perfect burger about 20 percent

01:18:54very nice do you add extra fat or not i don't know because chuck chuck steak normally has a ratio of

01:18:59like 80 percent meat to 20 fat is it perfect for burgers that's it that's good intel uh right i'm

01:19:05gonna stuck the kidneys in here as well i'm just cutting you spend longer in this than i am just

01:19:11cutting around that uh the tough fat bit in the middle right and then there's a load of veg there's

01:19:16some um what is it there a bit of worcester sauce there's a bit of mushroom ketchup a bit kind of umami

01:19:22sort of business um and then we'll get on to the lard pastry which is basically butter lard cold water flour

01:19:31about it ready um let's talk about gold fishing um oh no don't no talk about beer let's talk about

01:19:38beer it has to be a beer because i know bob that you love your beer i do like beer yes and so have

01:19:43you got a particular favorite beer actually um am i allowed to say uh well if you mention another

01:19:48one or two yeah another one i i i like beaver town at the moment oh nice um yeah that's the one i'm

01:19:55drinking at the moment but then i'll tire of it and i'll change to another yeah i like i like to try

01:19:59more you know well i think work my way through we do have amazing heritage in great britain for beer

01:20:04and this is actually a from a brewery right by the river stour in fact so i got here with your

01:20:08fishing yeah and i was like i'll choose a beer that was that your cast that was how was it

01:20:13i was like put them up put them up it's more cowardly lion than cast this is taste the difference

01:20:19english special ale it's two pounds 75 in sainsbury's made by uh hall and woodhouse also known as badger

01:20:24brewery and they've been going since 1777 so it's a very traditional style of beer

01:20:28really rich really deep full of flavor you've got a couple of hops in there that give it that nice

01:20:33and some dittiness it's almost like the sort of green tea effect but it's about roasted malts this

01:20:38beer you get all that wonderful color you get all that life you know from the carbonation as well

01:20:43and it just has such a satisfying lick smacking depth to it it's a cracker there's a lot of tasting

01:20:49it's a big flavorsome beer well i figured with all that's going on in the in your in your

01:20:53in your steak and kidney a pie you need something with a bit of welly it is seven percent so go easy

01:20:58you know okay it's a little little sips is all we need have you got some over there matt have you

01:21:01got a beer beer yeah down here uh well no you got one down there proper old school british

01:21:09fine magic done right yeah oh georgie you must say that out loud i'm not even a beer drinker but

01:21:17that's actually really really nice hooray yeah that's delicious would you are you going to use the

01:21:21same one in the pie uh i'm not using any no you're not in the pie no no just just just uh stock and uh

01:21:29beef stock and mushroom ketchup missed the trick there didn't you uh no it's traditional but thank you for

01:21:35uh flagging that um right so we're going to carry on doing this i want to talk about ted more than

01:21:41gone how is he oh no he's getting knocking on a bit how old is that 15 oh yeah coming on 16

01:21:51but he still loves coming out with us yeah um and he seems very happy okay so um i was quite sad when

01:21:59i saw him being wheeled around yeah he doesn't have to be wheeled around all the time we're not that

01:22:04you know he's uh but for longer journeys up the riverbank we put him in a pram now so oh a final

01:22:11episode tomorrow final episode oh and it's a beauty is there a beauty yeah i mean they all are it's such

01:22:17a lovely show such a gentle show to watch yeah and obviously you know two old boys talking about

01:22:25heart health on the side of the river what's the miserable old men

01:22:28no 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 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

01:23:04yeah there's i mean they don't quite romantic that you know there's great barbell fishing right in the

01:23:09middle of leeds which you wouldn't have thought so i suppose it's encouraging really yeah um but yeah urban

01:23:16fishing is quite a thing there's a lot of fish about and do you um do you meet sort of other

01:23:21fishermen and do they presumably they love what the show is and how it kind of you know shows fishing

01:23:28in such a lovely light and yeah peaceful i mean it's about you know the fishing with the friend it's

01:23:33it's about the friendship rather than the fishing you know yeah we don't catch so often and um we don't

01:23:39care if we don't and all you're doing really is doing that um deferred gratification thing because we're

01:23:45always counting down the time till we get to the pop of the evening i love that we don't care if we

01:23:50don't catch if i was a producer on that show get down there hook it on his hook that's right you don't

01:23:57care the producers but it's still frozen apparently um paul whitehouse has texted in he's very happy

01:24:04he's texted in yeah he's very happy you got food heaven oh that's nice quite right right okay so lard

01:24:11pastry lid on pinch it together and then basically it's got a lard pastry bottom as well so that then

01:24:19goes into the oven at about 100 thanks kid uh it goes into the oven about 190 uh for about it went about

01:24:26sort of 40 50 yeah put it at the bottom of the oven so its bottom gets oh yeah jamie do you think puff

01:24:31pastry's got any place on a pie i think sometimes if you want to have like this kind of pastry in the

01:24:36bottom and a puff on top and mix up those textures that's fine yeah but this is so it's so good but

01:24:41what i don't agree in is a pie not having a base yeah because that that slightly frustrates me what's

01:24:47that not having a base yeah it's not a pie unless it's got a base you can't just you think discuss

01:24:51you need a base the side the top yeah i almost got dumped the first time i made peter pie he's northern

01:24:58and uh i did a pastry top pie and our relationship almost ended then yeah wow yeah but that's just

01:25:05for for clarity and for britain uh pete loves to endeavor in a thing called pie bomb yeah which

01:25:10is basically a pie in a bap a butt at heaven oh yeah a lot of brown sauce is this right loads of brown

01:25:16sauce loads of butter so you know he's a man of taste yeah that's a wig a wiggin kebab yeah

01:25:20yeah it's actually very good right yeah staple didn't you and paul whitehouse have a chat about

01:25:26opening a tiny pie company yeah tiny pies tiny pies yeah one bite enjoy yourself move on

01:25:33that's a good good kind of motif for life really like that for the moment one bite move on yeah

01:25:38we've got options i haven't we're always talking about we've got options businesses oh yeah the first

01:25:42one's always the hardest should we get the first yeah when you go the first i'll come it's amazing it

01:25:47it does look good oh that's all right the first one's always the hardest it's not your fault that's

01:25:50always mine as dad i always get the tatty one yeah stick that there so let's try and get that let's

01:25:56try and get him a little bit of oh look it's a gent this is a proper gent's portion right there look

01:26:02at that the side's good beautiful right let's have double peas please okay so where did the double p

01:26:07thing come from by the way in these these ones a little bit of malt vinegar that's it reminds me of my

01:26:12granddad he used to do that uh also vinegar and peas and scrambled eggs strangely um so old school

01:26:20that's old school minted uh peas right and then you've got some shallots garlic butter a little bit

01:26:26of stock frozen peas they're pretty good frozen peas they're always strong aren't they well there always

01:26:31is so much unless you get really super fresh fresh peas let's just look at that better happen i think

01:26:37that's all i haven't you around you know what you're doing what could you get a nice shot of

01:26:42that before i take it over there thank you very nice happy with that excellent uh right there you go bob

01:26:48oh wow it's all the peas business look at that proper pie let's just let's just 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 crack that

01:27:03table oh sorry oh yeah you can't get it all right thank you matthew imagine yeah most favorite table in tv

01:27:12land yeah this is what i do for a georgie um just try it now what he's doing now do you like to eat

01:27:20out the pan yeah i mean i'm gonna eat out the pan with a big wooden spoon that beer is amazing yeah thanks

01:27:26jamie it'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 i've been agreed that is so nice i mean i do feel like i look

01:27:37a bit mad with my saucepan and my wooden spoon but and that elegant dress no not at all i mean but

01:27:41that's delicious vinegar yeah green i love that i could i could eat that with a fried egg on top oh yeah

01:27:48now you're talking yeah i don't know georgie hayden yes please i haven't tried the beer what's beer like

01:27:54yeah it's very good it's really good yeah really proper old school well-made coiffable but like rich

01:27:59it's kind of like a boozy biscuit in some ways it's got lots of toasty notes to it it's really

01:28:04nice isn't it yeah a little bit kind of you're getting that hoppy bite yeah makes you yearn for

01:28:09the next sip it's a food beer it's exactly a food beer it's quite rich it's not an afternoon

01:28:13this is not what you're having down the pub later for a couple this is a proper i grew up in a pub

01:28:18and the boys used to come in and there'd be little bottles of stuff like this and they'd be higher in

01:28:23that alcohol they'd start with that a little bit and move on to the lighter stuff perfect timing

01:28:30thanks to jamie remy georgina ollie and of course bob all the rest of the students

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