Saturday Kitchen Season 2025 Episode 52

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Transcript

00:00:00Wonderful, bright, bold and brilliant ideas to help you guarantee 2025 goes out on a high.

00:00:05This is Saturday Kitchen.

00:00:28Hi, welcome to the show.

00:00:29Elliot Grover, Julie Lynn and Hassan Semme are ready to fire up your appetite with delicious dishes.

00:00:35And Helen McGinn's on hand with her best bubbles and winning wines to welcome in 2026.

00:00:40Now, our special guest's first one, Hearts and Minds, has won half the wonderful comedy duo with her best mate Mel.

00:00:46And she's been keeping TV audiences entertained ever since.

00:00:50Now, after almost two decades, she's stepping back on stage to delight fans up and down the country.

00:00:55Please welcome the brilliant Sue Perkins.

00:00:57Hi, Sue.

00:00:59Hi, you.

00:01:00How are you?

00:01:01Really dandy, thanks.

00:01:02How's tricks?

00:01:02Great.

00:01:03Very good.

00:01:04Not long until you head out on tour?

00:01:07No, a couple of weeks now.

00:01:08So I'm just going to shed a few of the festive stone and then we're good to go.

00:01:11OK, well, there's medication for that now.

00:01:14Yes.

00:01:15Have you got any New Year's plans?

00:01:16Not jabbing up, just keeping on going.

00:01:19I'm old school.

00:01:20Yeah.

00:01:20I like to look down and see the full thickness of the waist and thank God for it.

00:01:26So is it the tour?

00:01:27Is it all done?

00:01:28Is it all written?

00:01:29Yeah, did some tryouts, Ray Star.

00:01:30On the 14th of Jan, I think Chichester is getting a face full first.

00:01:35Is it?

00:01:36You're on the firing line, Chichester.

00:01:37Is that the test bed?

00:01:39It is always the test bed.

00:01:40Chichester.

00:01:40Yeah, always, for absolutely everything.

00:01:42It's a melting pot of society.

00:01:44If you want to know if something works or not, you just head straight to Chichester.

00:01:48It's the gold standard for anything.

00:01:51Right, let's see what else is on the menu today.

00:01:53Elliot, you do canapes for the Oscars.

00:01:56Indeed.

00:01:56You can definitely show us what to do.

00:01:57Today we have the most amazing canapes, perfect for New Year's Eve or New Year's Day.

00:02:02We've got a mini jacket potato, bit of sour cream chive and trout roe.

00:02:06Okay.

00:02:06Beautiful.

00:02:07We've got a lobster vol-a-von, bringing it back from the 80s.

00:02:09Old school.

00:02:10Yes.

00:02:10Old school.

00:02:11And we've got cranberry and goat's cheese money bags.

00:02:15They're a nightmare, but I'll show you how to do them.

00:02:17Excellent.

00:02:17Like exploding in the fryer.

00:02:19Exploding in the fryer, hard to put together, but we'll see.

00:02:21And look forward to that.

00:02:22You'll do it.

00:02:22Now, Julie, after lots and lots of roast dinners, we're looking for something fresh and a bit more vibrant.

00:02:27You're taking us to Singapore.

00:02:29We are going to Singapore.

00:02:30We're going on our travels.

00:02:31So we're doing Singapore cereal butter prawns.

00:02:33They're so delicious.

00:02:34We're going to use a bit of oats in there, Scottish-ness.

00:02:37We love a prawn, Sue, so we're really up for this.

00:02:39And it's got some fragrant curry leaves and chilies.

00:02:41I think you're going to really like it.

00:02:43Oats.

00:02:44And prawns.

00:02:45Oats and prawns.

00:02:46Right, I'm just here to learn.

00:02:48And hats.

00:02:49Now, Gennaro Cantaldo reckons you've got the best hands, the perfect hands for making pasta.

00:02:54Yeah.

00:02:55So we're putting that to give us today.

00:02:57Yeah, we're making ravioli.

00:02:58We're doing a ricotta and nutmeg ravioli, little sage butter.

00:03:03Just one of our favourite things to make, really.

00:03:05Nice.

00:03:06Excellent.

00:03:07Hells, celebrations, far from over.

00:03:09What do you've got for us?

00:03:10More fizz, because I don't think we've had enough.

00:03:13You're right.

00:03:13That was quite shocking, wasn't it?

00:03:14It was quite shocking.

00:03:15Keep her away.

00:03:16I know.

00:03:17He's just checking in.

00:03:18No, we've got fizz, because we're still going.

00:03:20Yeah, we are.

00:03:20We're still all the way to go.

00:03:21Plowing through.

00:03:22So lots of great fizz, and really affordable, really good value one as well, if you're going

00:03:26to have a crowd round on New Year's Eve.

00:03:28Nice.

00:03:28So it's all covered.

00:03:29OK, good.

00:03:30Good to know.

00:03:31Now, Sue, as you know, heaven and hell at the end of the show.

00:03:33Yes.

00:03:33What's your idea of food heaven now?

00:03:36Desserts.

00:03:36I've got such a sweet tooth, and I always think back to the sort of, my mum was really good

00:03:40at cooking from scratch, so we'd have lots of simple things like baked egg custards to

00:03:45stuff like that.

00:03:46Nice.

00:03:47Lots of, sometimes she'd just make batter and put loads of fruit in it.

00:03:50OK.

00:03:51I like to think of it as a Croydon clafouti.

00:03:53Yeah.

00:03:54It's really nice.

00:03:54It's like a Dutch baby, isn't it?

00:03:56It's like a Yorkshire pudding affair with loads of fruit and cream and stuff like that.

00:04:00Yeah, she'd have plenty of cream, I don't think, but just loads of dried fruit and carve

00:04:03it up, and we're happy.

00:04:04We're good to go.

00:04:05All right.

00:04:05They're toad in the hole, and then that's the pudding, and we were beyond battered by the

00:04:08end of it.

00:04:09Excellent.

00:04:09And what about hell?

00:04:11I don't, this might test negatively, but I'm not a massive fan of tuna.

00:04:15OK.

00:04:16Tuna steaks taste metallic to me.

00:04:18No, no, I've got that.

00:04:19Who's saying yeah?

00:04:20Yeah.

00:04:21Don't you like tuna?

00:04:22I do, but it has a, if you eat a lot of it, especially a tuna loin medium rare, you can

00:04:26get that metallic flavour.

00:04:27I think it's, it's tinned or raw.

00:04:29Yeah, I like, I like tuna.

00:04:30Yeah.

00:04:30So nobody likes tuna.

00:04:31It's seared.

00:04:32Yeah, yeah, yeah.

00:04:32Well, I think we've got to be persuaded.

00:04:34I mean, I trust you guys.

00:04:36What's it, you're making a cranberry and goat cheese money bag, you know what you're

00:04:38talking about.

00:04:39Making money bags.

00:04:40Well, I'll definitely be making something delicious either way, but will it be Sue's

00:04:44food heaven, egg custard tart with a little festive twist?

00:04:47If so, I'm going to infuse milk with warming Christmas spices, a shot of rum before mixing

00:04:52with the eggs and baking in a short crust pastry.

00:04:54I'm then going to brulee the tart and serve it with a rum whipped cream.

00:04:58Or can I turn her on to tuna with my favourite tuna recipe?

00:05:02So I'm going to make a rich and punchy green peppercorn sauce.

00:05:05I'm going to serve over a rare roasted metallic tuna steak with some sautéed spinach.

00:05:10There's no vote today, so you're going to have to keep watching to find out how we decide

00:05:13what Sue gets to eat at the end of the show.

00:05:15Right, Elliot, let's do a little bit of, uh, a little bit of canapé, a less sparkle business.

00:05:22Right, so what we're going to do, we're going to start with the mini jacket potato and

00:05:26you're going to start holling them out like so.

00:05:28So if you want to look at these four here, what you do, look, just like that, look.

00:05:32Little baby potato in the oven, roast them in salt and pepper, a bit of olive oil until

00:05:37tender, take them out and just scoop it out like that, look.

00:05:40Simple, really, really simple.

00:05:42I'm going to start off doing the little money bag, which is a bit of a nightmare, but we'll

00:05:46crack on with that.

00:05:47I mean, it does beg a question, why did you decide to do it?

00:05:49Well, you know, just ticking all the boxes, so everyone, you know, got a bit of a vegetarian

00:05:54here, and they are delicious.

00:05:55So we've got some normal spring roll wrappers here, and what we'll do, we've got a bit

00:06:01of goat's cheese, and you just rip a piece off like that.

00:06:04Okay.

00:06:04In here for the, you've got a potato, a bit of sour cream, black pepper, lemon and chopped

00:06:10chive.

00:06:11Okay.

00:06:11And then you'll put that back into the potato.

00:06:13Now going back to the wonton.

00:06:15Okay, goat's cheese, soft goat's cheese.

00:06:16Lemon in here, sorry.

00:06:17A little bit of lemon and zest, that would be lovely.

00:06:19Right, okay, fine.

00:06:20So, just a little bit of goat's cheese, these are a bit fiddly, and we've got a bit of

00:06:24cranberry.

00:06:25Let's wash them out.

00:06:27So do you do these a lot at the restaurant?

00:06:30We've got these on at the restaurant, we've got a vegetarian version and we've got a prawn

00:06:34version.

00:06:35Okay.

00:06:35Which are very good.

00:06:36You do very good canapes, I have to say.

00:06:38Helen and I...

00:06:38Oh, that's very kind of you.

00:06:39We do...

00:06:39Enjoyed them many times, haven't we?

00:06:40Oh, we really have amazing.

00:06:41We do try our best.

00:06:42Amazing.

00:06:43Did you enjoy them, did you?

00:06:44Very nice.

00:06:45Yeah.

00:06:46Very nice.

00:06:46I'll tell you, when you've got sort of 100 on the book in cut, and then you've got all

00:06:51these sort of mini burgers and wontons coming through, you can't imagine what the kitchen

00:06:55is saying.

00:06:55Yeah.

00:06:56Who's idea was this to put this on the menu?

00:06:59Sorry.

00:07:00Right, and then what you've got is a little bit of water here, and this is just the sealant

00:07:04for these money bags, and then we're going to do some blanched chives.

00:07:08This is the Thai.

00:07:09So just put them in there like so.

00:07:11They literally take 10 seconds.

00:07:14In here, water like so.

00:07:18How full do you want these?

00:07:20Like, over the top?

00:07:21Oh, yeah, like...

00:07:21Yeah, just over the top.

00:07:22Okay.

00:07:22And you see, you just pinch these like so, and then just bring it round.

00:07:27Shall we?

00:07:27And it doesn't have to be perfect.

00:07:29Okay.

00:07:29Like that.

00:07:31Right on.

00:07:31And you just squeeze it, like that.

00:07:34And if you don't squeeze it enough, what will happen is they'll all just go apart in the

00:07:39fryer like they did earlier for me.

00:07:40But it's not going to happen today.

00:07:42So like that, look.

00:07:44Perfect.

00:07:45These chives, just watch yourself, take them out into a bit of cold water.

00:07:49Okay.

00:07:51Like that.

00:07:51So how many different canapes do you end up doing at the Oscars?

00:07:56Well, it's sort of more like small bites, to be honest.

00:07:59Okay.

00:08:02Around 1,000 people we do.

00:08:04So 1,000 beef wellington portions.

00:08:06It is a lot.

00:08:07It's an awful lot of people.

00:08:08Wow.

00:08:08Can I ask the difference between a canapes and a small bite?

00:08:13Canapes and a small bite is just my way of saying sort of, it's better than doing like a,

00:08:18canapes is sort of an old school word.

00:08:20I like the word small bite.

00:08:21It's more sort of in line with what we do.

00:08:23Yeah.

00:08:24Are we aiming for one bite with a canapes?

00:08:27Sorry?

00:08:27Are we aiming for one bite?

00:08:28Is that the rule?

00:08:30One bite's a canapes.

00:08:31A small bite's more of a free bite, you know?

00:08:33Okay, cool.

00:08:33But then don't you need cutlery with small bites?

00:08:36You could do.

00:08:37We serve cutlery.

00:08:38Yeah, but I suggest not doing, not doing that.

00:08:40Then it becomes a, it becomes like a tiny meal.

00:08:43Yeah, exactly.

00:08:44I'm surprised I haven't developed the sharing canapes.

00:08:46That sort of thing will be the next, will be the next few months.

00:08:48You won't be able to share these money bags, they're quite small.

00:08:51As you can see, a bit dry.

00:08:53So what we've done there, we've, so we've got some.

00:08:56Yeah, we really sound good.

00:08:57Some we made earlier.

00:08:58I need your help with these, look.

00:09:00Perfect money bag, straight in the frowel.

00:09:01We'll just forget about them.

00:09:03And we'll move on.

00:09:04So we've got, these are perfect.

00:09:05Thanks.

00:09:05And we need to use a chop.

00:09:06A bit of lobster and crab together.

00:09:08Right.

00:09:09And now I'm going to go with the volovant.

00:09:10Okay.

00:09:11So we've got a bit of puff pastry.

00:09:14Like so.

00:09:15What am I doing with this?

00:09:15Chopping this lobster meat up.

00:09:17Chop that lobster meat.

00:09:18Okay.

00:09:19With the crab.

00:09:19And then you put a bit of creme fraiche, lemon and black pepper.

00:09:22Chopped lobster, crab, creme fraiche.

00:09:24Okay, fine.

00:09:25Perfect.

00:09:26Righto.

00:09:26And then here, very simple for the volovant.

00:09:32You just cut like so.

00:09:33Bit of egg wash.

00:09:34Mm-hmm.

00:09:35Crack it like that.

00:09:40So what else is going on?

00:09:41What are you doing for New Year at the restaurant?

00:09:44New Year, we've got a massive party in Bar 45, which is going to be...

00:09:48That's upstairs, right?

00:09:49That is upstairs, and we've got the most amazing Negronis, all that kind of thing.

00:09:52There's a very good Negroni in that bowl.

00:09:54And you enjoy it in there, yeah?

00:09:55Yeah, really, really good.

00:09:56It is very special.

00:09:57Do you like a Negroni?

00:09:58I do like a Negroni.

00:10:00They've got a vintage one there.

00:10:02Yeah.

00:10:03It's amazing.

00:10:04One of the most expensive cocktails in London, the vintage.

00:10:06It's really expensive.

00:10:06We'll let you try it, though.

00:10:08Throw in a money bag and I'm there.

00:10:09Throw in a money bag, yeah.

00:10:11Right, what have we got here?

00:10:12A bit of sour cream.

00:10:14A bit of sour cream, a bit of lemon zest.

00:10:16That would be spot on.

00:10:18Right.

00:10:19Lemon zest, okay.

00:10:21Elliot, are you making canapes for Christmas at home?

00:10:23Do you know what?

00:10:24I'll probably make these little mini jacket potatoes in kettle because they are spot on.

00:10:29They look it.

00:10:30So you're going to be busy with the old Oscars.

00:10:32When does that all kick off?

00:10:33That kicks off.

00:10:34We started looking at what menus we're going to do now.

00:10:37Put this in the oven.

00:10:40Can you tell us?

00:10:42I'll tell you now.

00:10:43All right.

00:10:43Yeah, we'll be very busy.

00:10:44I don't know what I'm cooking yet, so basically they won't allow me to say what I'm cooking.

00:10:48Yes.

00:10:48Until about a week before the actual Oscars.

00:10:51Really?

00:10:51They're very, very secretive around that.

00:10:54And do you pitch those ideas or do they give you like a...

00:10:57I pitch the ideas and then it all changes anyway.

00:10:59And then they change it.

00:11:00Yeah, yeah.

00:11:00It's always, honestly, it's a tricky thing.

00:11:03Two by maximum is what they want.

00:11:05Two by maximum is what they want.

00:11:06Yeah.

00:11:08So these are the little deep-fried money bags.

00:11:10Oh, wow.

00:11:12They don't look dry at all.

00:11:13They look great.

00:11:13Yeah.

00:11:15Wait till you see them up close.

00:11:16You undersold those.

00:11:18Yeah.

00:11:18You definitely undersold those.

00:11:20But they're also very good.

00:11:21You can pre-make them and freeze them and then fry them from frozen.

00:11:25That way they don't explode.

00:11:26Nice.

00:11:27I should take that note.

00:11:28Right.

00:11:28So we've got a little...

00:11:30Hang on.

00:11:30Sub that in front of there.

00:11:31It's beautiful.

00:11:32Move that.

00:11:33Many bags go in there.

00:11:35Do you want to finish those off then?

00:11:37Remind us what's in that.

00:11:38So in here we've got some crab meat, some lobster, a bit of creme fraiche, salt, pepper.

00:11:43And then we're just going to fill the vol-o-vent cases.

00:11:45Okie dokie.

00:11:45And the great thing is with these, you don't need too much.

00:11:48You can put like literally four grams in each one.

00:11:50So a lot goes a long way.

00:11:51Yeah.

00:11:51You know?

00:11:52Right.

00:11:52So in here we've got the potato, a little bit of sour cream, the chives and a bit of

00:11:59trout roe.

00:11:59A bit of trout roe, yeah.

00:12:00And then on top a little chive baton.

00:12:02That just makes it perfect.

00:12:04That makes it really retro.

00:12:05Really retro.

00:12:07Bringing it back.

00:12:07If you want to impress your guests with these incredible canapes, you can find Elliot's

00:12:12recipes at bbc.co.uk forward slash Saturday Kitchen.

00:12:15Or scan the QR code below and it'll take you straight to today's dishes.

00:12:19When you're making your canapes for the Oscars, do you find that you have to do

00:12:22lots of, you know, gluten-free, dairy-free sort of bits and bobs of people?

00:12:26Oh, yeah.

00:12:27Because they can be picky, actors and actresses.

00:12:29It's really, really picky.

00:12:31Can they?

00:12:31They've got stands.

00:12:31I know I can.

00:12:32They've got stands.

00:12:32They've got stands, like sushi stands that is just vegan.

00:12:36So everything's sort of catered for.

00:12:38But it's a massive, massive job and there's 300 chefs there on the night.

00:12:41Wow.

00:12:41So too many chefs can spoil the broth.

00:12:44They certainly can.

00:12:45I end up with about three.

00:12:46How many guests are there for 300 guests?

00:12:48There's 1,400 guests, but you've got a lot of chefs in the back firing all the food

00:12:53out to the actual hall.

00:12:54So one chef are about four and a half people?

00:12:57Yeah.

00:12:57So it's an awful amount because it's so much and it's got to be all within an hour.

00:13:01And then they're gone.

00:13:02And has it happened somewhere with, like, a professional kitchen or is it like a pop-up situation?

00:13:05Yeah, it happens in the Dolby Theatre in LA.

00:13:07And it's where they hold the Governor's Ball every year.

00:13:09So they do the ceremony in the room and then they go up the stairs with unengraved Oscars

00:13:15and they're straight in the room.

00:13:16And it is packed.

00:13:17I've seen them engraving around the back.

00:13:19Yeah, and that's where the food is.

00:13:20That is where we do the food.

00:13:21Oh, I see.

00:13:21That's incredible.

00:13:22Right.

00:13:22Look at these.

00:13:23Look at this.

00:13:24So easy.

00:13:25But what are they?

00:13:26These are goat's cheese and cranberry money bags.

00:13:29Yeah.

00:13:29Freeze them before you fry, I will know.

00:13:31You won't have that issue.

00:13:32Okay.

00:13:33Then we've got our lobster and crab volavons.

00:13:35Perfect.

00:13:35And you've got mini jacket potatoes, sour cream, chive and trout roe.

00:13:40Nice.

00:13:46Right.

00:13:47Incoming.

00:13:48So there you go.

00:13:50Dive into these.

00:13:52I'm going to have one of them.

00:13:54We've got some wine.

00:13:55Elliot, your wine is just down there.

00:13:57I'm going to help myself with that.

00:13:59Bubbles, how's?

00:14:00We've got bubbles.

00:14:01What is it?

00:14:02And it's slightly unexpected.

00:14:04So the grape is called Ribolla Gialla and it's from northern Italy.

00:14:10So we're up in Friuli in northern Italy.

00:14:13And it's made in the same way as Prosecco, but it tends to be quite a bit drier than Prosecco.

00:14:22Because some people find Prosecco just too, because it has got some sweetness to it.

00:14:26This is fresher because it comes from somewhere a bit further north as well.

00:14:30So it's just got that real...

00:14:32It's a fun label.

00:14:33It's a really fun label.

00:14:35It's from M&S and it's eight quid.

00:14:36So what's the difference?

00:14:38Is it made in the same way?

00:14:39But it's a different grape and it's from a bit further north in Italy.

00:14:43So the grape is Ribolla Gialla, which is quite an unusual grape.

00:14:46And so if you like Prosecco but want something a bit drier, this is so gorgeous.

00:14:52So if you went to that region, you would only drink this?

00:14:55You wouldn't find Prosecco?

00:14:56So they make a lot of sparkling from Ribolla Gialla further north and not so much further south.

00:15:01But we never really had it here.

00:15:03And now you've started to see it appear in the last couple of years.

00:15:06And M&S have just launched this one.

00:15:09So it came on shelf about three months ago and it is just gorgeous.

00:15:13Eight quid.

00:15:14Eight quid.

00:15:14Yeah, it's really good.

00:15:16Nice, isn't it?

00:15:16Lovely, isn't it?

00:15:17Cheers, everyone.

00:15:17Like a cider bottle.

00:15:19Yeah, it is.

00:15:19And that's the thing.

00:15:21It just goes with everything.

00:15:22When you've got canapes, you just want...

00:15:24This is the supporting act.

00:15:25It's very fizzy, isn't it?

00:15:26I was going to say, yeah.

00:15:27It's super fizzy.

00:15:28Yeah.

00:15:29If you hold it in the mouth long enough, you can actually feel the enamel going.

00:15:33LAUGHTER

00:15:36I want 36 of these ones, the lobster.

00:15:40The expensive ones.

00:15:41Yeah, yeah, yeah.

00:15:42Oh.

00:15:43Well, what you spend on lobster, you save on booze.

00:15:45Exactly.

00:15:46Yin and yang.

00:15:47Delicious.

00:15:48Also, they all go together really well.

00:15:50Yes.

00:15:50I get that with canapes.

00:15:51Sometimes you have loads of varying flavours.

00:15:54It's all got a compliment itself, right?

00:15:56So delicious.

00:15:56Invite me to the Oscars.

00:15:57I want to eat more of these.

00:15:58Uh, hello.

00:15:59Invite me to the Oscars.

00:16:00Remind us what you're doing in a bit.

00:16:02Yes.

00:16:02I am going to make Singapore butter cereal prawns.

00:16:06They've got oats in them, which you're questioned.

00:16:07You're going to love it.

00:16:08Questionable oats.

00:16:09Very fragrant with curry leaves and chillies.

00:16:12And we're going to have that with some rice and a lovely cucumber salad.

00:16:15Very nice.

00:16:15And how are we going to be rounding off today's feast?

00:16:17Will Sue win her having an elegant egg custard tart with a good splash of rum?

00:16:21Or her idea of food held tuna transformed with my pepper tuna steak recipe with peppercorn sauce?

00:16:27Stay tuned to see how we decide the final course.

00:16:30Right, let's catch up with Rick now, who's serving up the last of his turkey leftovers with a Thai twist.

00:16:43Your Ai Wan owns the local Thai store.

00:16:47So what would she do with leftover turkey?

00:16:50Right, I'm going to cook garlic turkey with king prawn.

00:16:54Leftover turkey, of course.

00:16:55That's correct.

00:16:56Great.

00:16:57And egg noodle.

00:16:58Oh, fantastic.

00:17:00You've got oil in the pan.

00:17:01What goes in first?

00:17:02Right.

00:17:02Garlic, of course.

00:17:10You've just added the cooked turkey now?

00:17:12That's correct, yeah.

00:17:13The one that left over from Christmas.

00:17:15Would you do something like this in Thailand?

00:17:17Not really.

00:17:18No?

00:17:19Because we usually found turkey in the zoo.

00:17:22In the zoo?

00:17:23Yes.

00:17:24How do you mean?

00:17:25Don't you eat turkey?

00:17:26No.

00:17:27We usually eat chicken or pork instead of turkey.

00:17:31That's lovely.

00:17:32I know.

00:17:33But, you know, when it first came over here, when my mother-in-law was cooking turkey for me,

00:17:38and they're thinking, oh, my goodness.

00:17:40So you think we're probably these dreadful turkey-eating foreigners?

00:17:43I suppose it must be like us, eating pandas or something.

00:17:49Not quite the done thing.

00:17:51Anyway, in with a turkey, some succulent prawns, and some chopped spring onions.

00:17:57When they're well underway, in go some red chillies without their seeds.

00:18:02Mmm, very interesting.

00:18:04A Thai woman removing chilli seeds.

00:18:07She's been in England too long.

00:18:09Then, of course, plenty of coriander leaves and some chopped peanuts.

00:18:13Always an important addition.

00:18:16There we go.

00:18:17And now we're going to season it.

00:18:20Then the fish sauce, and naturally plenty of it.

00:18:22Four spoonfuls she's putting in.

00:18:25But that will be counteracted by the palm sugar.

00:18:28I can sense she's keeping everything very simple.

00:18:31A basic Thai stir-fry.

00:18:34But if you are dealing with leftover turkey,

00:18:36I think it would be so much better than simply making a stew.

00:18:41What on earth are you doing there?

00:18:42Oh, I massage lime to get the most juice out of this lime.

00:18:47Really?

00:18:47Yes.

00:18:48I never knew that.

00:18:49All right.

00:18:50Now, what we do is we cut it in half.

00:18:53She's right, you know.

00:18:54I've tried it.

00:18:55If you massage the lime for a minute, you definitely get more juice out of it.

00:19:00Now she adds some flat noodles, simmered for a couple of minutes,

00:19:03and then run under some cold water to stop them cooking.

00:19:06That looks absolutely lovely.

00:19:08I'm really impressed with that.

00:19:10I can't wait to try it.

00:19:12Oh, thank you.

00:19:12I noticed you took all the seeds out of the chilies.

00:19:15Would you normally do that in Thailand?

00:19:17No.

00:19:19But the reason I do it here is because of my husband's English,

00:19:22and if I put it too hot for him, it might make him got a red sheet for Christmas.

00:19:31Funny.

00:19:31Right, now that this is done.

00:19:33Yeah.

00:19:34Good.

00:19:34From the beginning to end, it didn't take more than 12 minutes,

00:19:39and there's enough here to feed four.

00:19:41Very economical in your cooking.

00:19:46This dish, especially, you get three flavours.

00:19:49One is from fish sauce, one is from palm sugar, and one is from fresh lime.

00:19:54Absolutely.

00:19:55And it's a lovely balance.

00:19:58It's very healthy too, actually.

00:20:00Lots of people like it, and my husband like it too.

00:20:03My husband is number one fan cup of my cookery.

00:20:07I bet he is.

00:20:08He's a very lucky man.

00:20:10Oh, thank you.

00:20:11Out of all curry recipes, the best one I found was across the Bay of Bengal in Sri Lanka.

00:20:29You start by frying off some spices.

00:20:32They're cloves, cardamom, and some cinnamon.

00:20:35I'm cooking this in coconut oil, which you can get here in Asian supermarkets.

00:20:40Into the spices go some finely chopped onions.

00:20:46They're allowed to soften until they're transparent.

00:20:50Then a spoonful of crushed garlic, a loving spoonful.

00:20:54Well, it is Christmas.

00:20:56And about the same amount of ginger.

00:20:58Loving again.

00:20:59Now some roasted Sri Lankan curry powder, which has a great depth of flavour.

00:21:04Chilli powder and some ground turmeric.

00:21:07Get that all mixed through, and then put in some chopped and de-seeded fresh tomatoes.

00:21:14Best not to use tin ones for this.

00:21:16They're a little bit sweet, and you want to end up with a sharper taste.

00:21:21Now put in a twigful of curry leaves, and while they begin to infuse the curry, you can soften up a couple of sticks of lemongrass.

00:21:31Don't bash them too hard this time.

00:21:33Then some pan-down leaf, coarsely chopped.

00:21:37Very subtle, a must-have in Sri Lankan cooking.

00:21:40I'm sure they'll be in the supermarkets in a year or two.

00:21:43And lastly, to finish the sauce, a tin of coconut milk.

00:21:47I just remember saying not so long ago that one of the things I remember about leftover turkey was the curries that we always had when I was a child,

00:22:00and how it sort of like wasn't the best thing.

00:22:03Well, I mean, you know, I like my mum's curries.

00:22:06They had sultanas, desiccoted coconut, apple in chunks, and tin curry powder.

00:22:13But this is slightly different.

00:22:16I mean, Sri Lankan curries are a bit of a revelation to me anyway.

00:22:20I mean, I'm rather used to the, you know, 90% of all the Indian restaurants in Great Britain that originated in Bangladesh.

00:22:29So coming on to Sri Lankan curries was just marvellous.

00:22:33And that sort of trinity of flavours in most Sri Lankan curries, pandan leaves, curry leaves, and cinnamon.

00:22:41And when you taste that, it takes you right back to that lovely island.

00:22:48Now for the rest of that cold turkey.

00:22:50Whatever you've got left, I've still got some white breast meat to use, but the legs are just as useful.

00:22:57Hopefully, you'll have some reasonably chunky pieces, because they will be more satisfying.

00:23:03Season it all with some salt, and then for that specific bit of fire, put in four or five hot chillies, seeds and all this time.

00:23:13Let's not be shrinking violets about this.

00:23:15You want some heat.

00:23:17Lastly, the juice of a lime.

00:23:19I wish I'd learnt the trick of massaging the fruit before we film this bit, because it certainly does make it easier to get more juice out.

00:23:27One of the things that I need to add here is that when you're stirring these curries or other dishes left over meat, do it very gently.

00:23:39Otherwise, it all breaks up, just goes into a rather unattractive sort of mush.

00:23:45You want lumps.

00:23:46Final taste.

00:23:47That's it.

00:23:50That is delish.

00:23:52Serve with rice, and that's the end of your cold turkey.

00:24:01Thanks for that, Rick.

00:24:02Right, Sue, you are a keen cook.

00:24:04Yes.

00:24:05You like cooking fish, but you don't like cooking whole fish.

00:24:07No.

00:24:08Not the whole thing.

00:24:09Because I always get it wrong.

00:24:10It's either jelly, wet jelly, or it's cremated.

00:24:14I don't find a balance between those two.

00:24:16Okay.

00:24:18So you like whole fish, and you wanted to do something with Sri Lankan flavours.

00:24:21I love Sri Lankan food.

00:24:22It's absolutely beautiful.

00:24:24Have you been to Sri Lankan?

00:24:25No, I've never been.

00:24:26I'd love to go.

00:24:27Have you been?

00:24:27No.

00:24:28Well, there you go.

00:24:29Anyone been?

00:24:29No.

00:24:30I've been.

00:24:30Have you?

00:24:31Yeah.

00:24:31Is it fabulous?

00:24:32Really good.

00:24:33Yeah, I bet.

00:24:33String hoppers, egg hoppers.

00:24:35Loads of like whole fish curry.

00:24:36Hoppers.

00:24:37Hoppers.

00:24:37Yeah, hoppers.

00:24:37Anything yeasted, cooked in a specific bowl, bring me into it.

00:24:43Yeah, I've got a feeling.

00:24:44Kottu roti.

00:24:45Oh, is that the thing where you use it?

00:24:47Yeah, they take old roti, and then they just, on a planter,

00:24:51and they bang them together, a little wet curry sauce and egg.

00:24:54Delicious.

00:24:54Like a sort of Frankenstein's roti.

00:24:56Yeah, yeah, yeah.

00:24:57Shall I walk you through this?

00:24:59Look at you just having chopped an onion, like it's nothing to you.

00:25:02It's happened.

00:25:02Like it's not how you lure everyone in, isn't it?

00:25:04Oh, tell me what happened.

00:25:06What's happened?

00:25:08This is delicious Sri Lankan curry paste.

00:25:12It's roasted curry powder.

00:25:13I've got some tamarind in here, sliced onion.

00:25:15Lovely.

00:25:16There's turmeric in here, a lot of garlic, a lot of chilli, and those boys.

00:25:21The holy grail.

00:25:22Do you like those?

00:25:23I love them.

00:25:24I forgot what they're in there.

00:25:25They're curry leaves.

00:25:25Curry leaves.

00:25:25Sorry.

00:25:26I think you want to say lime leaves, curry leaves.

00:25:29Yeah, nice.

00:25:30Oh.

00:25:30Oh, you see, you are a king cook.

00:25:32What?

00:25:32I don't, what?

00:25:33Because I can strip some leaves.

00:25:34I might as well have said I'm a king gardener.

00:25:36Sorry.

00:25:38Right, so we've got the whole bass here, right?

00:25:41You can pick these up from most supermarkets.

00:25:43Yeah.

00:25:43So I'm going to slash it and then I'm going to rub this curry paste all over it and then stuff

00:25:49it with the leaves and the onion and the tomato.

00:25:52And then basically I'm going to bake it.

00:25:54I've got a, oops.

00:25:55I've got a, what's that?

00:25:57Banana leaf.

00:25:57Got a banana leaf there.

00:25:59Going to wrap it in a banana leaf.

00:26:00What's up with you?

00:26:01It's a good day for names, isn't it?

00:26:02I've got this.

00:26:03There's that there.

00:26:04She's there.

00:26:04Do you know, do you have that thing where you look at something and you go, I know

00:26:07what it's called.

00:26:07All the time.

00:26:08I've forgotten right now.

00:26:09Do you know what I would love to see is a special camera behind here and all the bits

00:26:13you've dropped.

00:26:16And that's, so that's, that's, all the guts are out.

00:26:19All the guts are out.

00:26:20The gills are out.

00:26:21Yeah.

00:26:21You want to make sure that happens.

00:26:23Yeah.

00:26:23And then, and then we're going to slash it, right?

00:26:26Right, here I've got some coconut oil.

00:26:28Veg oil's fine.

00:26:29Yeah.

00:26:31Mix it, mix, mix.

00:26:32Let's top those up as well.

00:26:34Uh, and then we'll get on with it.

00:26:36Uh, in the meantime.

00:26:38Yeah.

00:26:38Tell us about this tour.

00:26:39Oh, yeah.

00:26:39On the 14th Jan, you're going out on tour.

00:26:41Uh, starting in lovely Chichester, going all around the country, uh, or in the UK, in

00:26:45fact.

00:26:46Um, and.

00:26:47First time in 20 years.

00:26:48It's a long time.

00:26:49So I thought I've got a lot of stories, none of which, sadly, are broadcastable on this

00:26:52show.

00:26:52Brilliant.

00:26:52Uh, time to get them out.

00:26:53That makes me want to go and watch it.

00:26:55Yeah, it's, well, you know me, we know each other.

00:26:57We've, we've been around each other socially.

00:26:59You've got a potty mouth.

00:27:00It can kick off.

00:27:02Says you.

00:27:03Says you.

00:27:04So, yeah, I've had all these experiences and I thought, yeah, what's the best format?

00:27:13And I really want to, I did a play, basically.

00:27:15So, uh, I was in the West End and it was a very serious play, but there's a bit of improv

00:27:19in it.

00:27:19And I just loved being in that live environment so much.

00:27:22So, the tour was really inspired by that.

00:27:24Get out and have some fun.

00:27:26I'm really looking forward to it.

00:27:27So, yeah, 20 years worth of filth, stories, madness, saying yes to things I shouldn't.

00:27:32Yeah.

00:27:32Uh, and the shameful consequences of that.

00:27:34Well, that's, uh, that's the best thing about life, right?

00:27:36Yeah.

00:27:36Having experiences you can be both, uh, excited by and slightly...

00:27:40Totally embarrassed.

00:27:41...slightly embarrassed than the time of.

00:27:42You just sort of slightly want to...

00:27:44Well, you wince a little.

00:27:45Yeah.

00:27:46Internal wince.

00:27:46But they're the best ones.

00:27:47They are the best ones.

00:27:47They're your nursing home stories.

00:27:49There's lots of them.

00:27:50Or as the kids call it, for the plot.

00:27:52Yeah.

00:27:52Exactly.

00:27:53For the plot.

00:27:54For the wake.

00:27:55For the wake after.

00:27:56You following this, yeah?

00:27:57Just about...

00:27:58Keep up.

00:27:59Who told you that?

00:28:00Oh, some young kid.

00:28:02For the plot.

00:28:03I don't know.

00:28:04This is just...

00:28:05He's so used to just grating while he chaps.

00:28:07It does.

00:28:08Sometimes to himself, Sue, really.

00:28:10Is that right?

00:28:11Sometimes to himself.

00:28:12Always.

00:28:13You could leave him now.

00:28:14I could walk away.

00:28:14We could.

00:28:15You'd carry on presenting your show for probably three or four days before something.

00:28:18So, um, uh, yeah.

00:28:20So, are you slightly nervous about going out?

00:28:22Yeah, I am excited more than nervous, actually.

00:28:25And, um, I've spent, you know, a long time on telly and lots of things have happened off

00:28:31outside of television.

00:28:32So, I wanted to talk about that.

00:28:33First thing I did was I Googled myself.

00:28:35And my...

00:28:35Which I'd never done before and I don't recommend.

00:28:37Yeah, don't do it.

00:28:37But it said Sue Perkins broadcasted not to...

00:28:40Not you, I mean.

00:28:40Not to be confused with Miss America 1978.

00:28:44That's what it said about that.

00:28:45Oh!

00:28:45I don't think anyone's getting confused.

00:28:47I want to see this, Sue Perkins.

00:28:48What, Sue Perkins Miss America?

00:28:50Yeah.

00:28:51Was an absolute honey.

00:28:52Oh.

00:28:53It's kind of like...

00:28:54Stop what?

00:28:55Some bombshell beauty queen.

00:28:57That's what I'm thinking.

00:28:58This is 2020...

00:28:59We're nearly 2026.

00:29:00I want to go.

00:29:04I'm the hair.

00:29:05I'm just like, you know.

00:29:05He's just a grating dinosaur.

00:29:11What are these?

00:29:13What are these?

00:29:14Put them in.

00:29:15Put those in.

00:29:15So have you practised out your material yet on anyone?

00:29:21I've practiced it.

00:29:22Yeah, I've did a couple of tryouts in London, which are really good fun.

00:29:25Yeah.

00:29:25So ready to go.

00:29:26Ready to go now.

00:29:27And she's going to really, really look forward.

00:29:2942 dates.

00:29:30Right.

00:29:31So, you know, I won't be eating stuff like this.

00:29:34That's the only downside.

00:29:35Well, food on tour is a bit rubbish, isn't it?

00:29:37My riser is a packet of crisps.

00:29:38I've really gone large.

00:29:40What flavour?

00:29:40I don't want to go brand specific, but it's salt and vinegar.

00:29:43Oh, is it?

00:29:44Are they flat or rigid?

00:29:47They are...

00:29:48Ridged.

00:29:49That's what I mean.

00:29:50I was going to say, I hope they're rigid.

00:29:51I don't know why I'm salt and crisps.

00:29:52Oh, wait, I've got the word wrong.

00:29:54Rigid.

00:29:54I love a ridged.

00:29:55I love a ridged, but I've gone...

00:29:57I've gone normal surface.

00:29:59OK.

00:30:00And I've gone family bag.

00:30:01Any dip?

00:30:03No.

00:30:03Are they over two quid?

00:30:05As interesting as Crisp Chat is...

00:30:06Sorry.

00:30:07...on a Saturday morning.

00:30:08Would you like to see some fish?

00:30:09I'd love to see some fish.

00:30:10What are you wrapping that in?

00:30:11I'm showing you.

00:30:12I'm showing you.

00:30:13This is banana leaf.

00:30:13Yeah.

00:30:15And I'm going to put some...

00:30:17Oh, you could use foil.

00:30:19Foil is a good substitute.

00:30:19Where'd you get a banana?

00:30:20Where do you buy a banana leaf?

00:30:21Where'd you get banana leaf from?

00:30:23Online.

00:30:24You can buy them at...

00:30:26...specialists supermarkets.

00:30:30Can't you?

00:30:30Don't look at me like that.

00:30:31It's amazing.

00:30:32When you actually drill into it...

00:30:34It's really...

00:30:35When you actually get into the detail,

00:30:37the panic behind your eyes, is it?

00:30:39Is it like looking in a mirror?

00:30:40Is it like looking in a mirror?

00:30:42I recognise that high-punched line, then.

00:30:44Quite a special mirror.

00:30:46OK, so if you want to buy banana leaves,

00:30:48just go and buy them.

00:30:49You can.

00:30:50Specialised places.

00:30:51Special shops.

00:30:53Right, so...

00:30:53It does look fancy, though, with a banana leaf.

00:30:55It does.

00:30:55It does look really...

00:30:56And the idea is that it seals in all the moisture,

00:31:00so when you put it in the oven,

00:31:01it's not going to dry out.

00:31:03So can I...

00:31:04Because I want to learn how to cook a whole fish...

00:31:06Yeah.

00:31:06Obviously, I'll spend two or three months

00:31:08trying to find the banana leaf,

00:31:09but when I've done that,

00:31:10thanks to your specific instructions...

00:31:11Yeah.

00:31:12How long?

00:31:13What temperature and how long?

00:31:14Oh, I'm glad you asked.

00:31:15I bet you are.

00:31:16It goes...

00:31:17Let's look at the eyes.

00:31:18Let's panic!

00:31:19It goes in about 200 for about 30 minutes.

00:31:24OK.

00:31:24Depending on the thickness of the bass.

00:31:26And then you take the foil off

00:31:27or the banana leaf

00:31:28and then unwrap it

00:31:29and then give it a blast.

00:31:30Come with me.

00:31:30I can't not.

00:31:32You're like a pied piper of fish.

00:31:36And then, right...

00:31:37Yes.

00:31:37Then it looks like this.

00:31:38Is that one you've done earlier?

00:31:39Can you smell it?

00:31:41Look, the banana leaves all shrivel and go brown.

00:31:43Oh, that is amazing.

00:31:44That is amazing.

00:31:46I'm not being...

00:31:46I'm not being cynical.

00:31:47Right, so...

00:31:48It gives it a lovely fragrance as well.

00:31:50Right?

00:31:51Right?

00:31:51Yes.

00:31:52Agreed.

00:31:53Ow.

00:31:53Great for that.

00:31:53Hang on.

00:31:54Why don't you use cutlery?

00:31:57Are you all right?

00:31:59What's happened?

00:32:00Quite a lot.

00:32:02So, was it hard to nail down the last 20 years of material?

00:32:06Or were there things you go,

00:32:07oh, no, that can't go in?

00:32:08No, it's all gone in.

00:32:09Because the show's called

00:32:09The Eternal Shame of Sue Perkins,

00:32:11so I've gone there.

00:32:11I've really gone there.

00:32:12Right.

00:32:13Because I've said yes and

00:32:15rather than no but to lots of things.

00:32:16Yeah.

00:32:17There is a...

00:32:17Yeah.

00:32:18There's a treasure trove of...

00:32:20My mum said to me,

00:32:21I read about your tour

00:32:23and I think it sounds great

00:32:24but I won't be there

00:32:26because it's too painful for me

00:32:27to listen to what you've done.

00:32:29Is it almost like a therapy thing?

00:32:32Like, dealing with it in a manner of humour

00:32:35makes it less traumatic, almost.

00:32:37Yeah, sometimes.

00:32:38There's a couple of bits

00:32:39that I definitely do that with.

00:32:40Yeah.

00:32:41The rest of it is just silly.

00:32:42And will Mel be going along to see it?

00:32:47Mel's seen most...

00:32:48Yeah, she's in a lot of the triads, actually.

00:32:50Yeah.

00:32:50She pictures at the beginning of the show

00:32:51in a less than complimentary way.

00:32:55Look, would you like a round of...

00:32:57Have some fish.

00:32:58Try the fish.

00:32:58It looks amazing.

00:32:59It looks amazing.

00:33:01OK.

00:33:02Dive in.

00:33:02It really does.

00:33:03It looks phenomenal.

00:33:05Right, you down in.

00:33:05So, as a reminder,

00:33:07bake it in the banana leaf,

00:33:09all the foil,

00:33:10take that off,

00:33:11flash it for another ten minutes

00:33:12and it goes sort of nice and gnarly

00:33:14and crisp.

00:33:16Where do you get banana leaf from?

00:33:17You're going to get a mouthful of bones.

00:33:19Go, try here.

00:33:20OK, this is another good tip, then.

00:33:21OK, so, look, go here, right?

00:33:23Just gently ease it off.

00:33:25Oh.

00:33:25Oh!

00:33:27Well done, you.

00:33:28That looks amazing.

00:33:29I'm going to try it.

00:33:31Can I try your fish?

00:33:32Mmm.

00:33:33Thanks.

00:33:35Mmm!

00:33:35Wow.

00:33:38Nice and soft.

00:33:39A little bit spicy.

00:33:41I love that.

00:33:42Could be in Sri Lanka, couldn't you?

00:33:45Close your eyes.

00:33:46Close my...

00:33:47Yes.

00:33:47Could be in Sri Lanka.

00:33:48I really could, yeah.

00:33:49I'm really closing my eyes.

00:33:51Yeah?

00:33:52And my nostrils.

00:33:53Yeah, watch your bones there.

00:33:54Don't do that.

00:33:54Yeah, no, it's really...

00:33:55It's genuinely delicious.

00:33:56You eat fish.

00:33:57How will I be rounding off today's show?

00:33:59Will it be Sue's Food Heaven?

00:34:00Egg custard tart with an extra kick?

00:34:03If so, I'm going to infuse milk

00:34:04with warming Christmas spices,

00:34:05a shot of rum before mixing the eggs

00:34:07and baking in a shortcrust pastry,

00:34:09I'm going to then a brulee at the top

00:34:10and serve with rum whipped cream.

00:34:12Do you want some salt?

00:34:13It needs a touch of salt.

00:34:14I really like it.

00:34:15Yeah, squeeze the lime.

00:34:17Listen, mate, back yourself.

00:34:18All right.

00:34:19Or will it be her idea of Food Hell Tuna?

00:34:21If so, I'm going to make a rich

00:34:23and punchy green peppercorn sauce

00:34:24and serve over rare roasted tuna steak

00:34:27with some sauté spinners.

00:34:28Delicious.

00:34:29Stay tuned to see how we decide her fate.

00:34:32Right.

00:34:33Is it a swimwear round?

00:34:37Taking it back to the 70s.

00:34:39Oh, yeah.

00:34:40I'm ready.

00:34:40Sue Perkins of old.

00:34:42Right, time for two comforting classics now

00:34:44with Dame Mary Berry,

00:34:45a delicious fish pie

00:34:46and a wintry soup

00:34:47that's perfect for using up

00:34:48or any leftover veggies.

00:34:50Hello.

00:35:03Good morning.

00:35:04Happy Christmas to you.

00:35:05Happy Christmas.

00:35:08Come on there, Fred.

00:35:09There's a good dog.

00:35:13Now for the ultimate festive soup

00:35:15topped with chestnuts,

00:35:17perfect to come home to

00:35:18after a cold day out.

00:35:22Soups come into their own over Christmas.

00:35:26They're so warming,

00:35:27you can make them,

00:35:28you can freeze them

00:35:29and it's a good way of using up

00:35:31all the leftover vegetables.

00:35:33First of all, in goes some oil.

00:35:35I usually use sunflower oil.

00:35:37I find it best.

00:35:40Add finely sliced leeks,

00:35:42chopped carrots, celery

00:35:43and some grated garlic to the pan.

00:35:47So these are all the winter vegetables

00:35:49that are about at Christmas time.

00:35:52And then three or four bay leaves.

00:35:56Tomato puree.

00:35:59That all adds to the colour

00:36:01as well as the flavour.

00:36:04And a can of tomatoes,

00:36:06chopped ones.

00:36:07A dash of sugar

00:36:12to take away the acidity.

00:36:15And lastly,

00:36:16green lentils,

00:36:17a whole can that I've drained.

00:36:20In goes the stock.

00:36:23And it can be vegetable stock

00:36:25or turkey stock,

00:36:26just as you wish.

00:36:27So bring it to the boil

00:36:33and then turn it down

00:36:34and simmer for about 20 minutes.

00:36:42Once the veggies are tender,

00:36:44throw in some chopped cabbage.

00:36:46I made this soup,

00:36:47it was a very cold day,

00:36:49gave it to my husband

00:36:50and he said,

00:36:52it's absolutely delicious.

00:36:53But he said,

00:36:54that cabbage you did,

00:36:55I cut it in strips

00:36:56and it ended up on his shirt

00:36:57and he said,

00:36:58you ought to chop the cabbage.

00:36:59So I've taken his advice

00:37:01and chopped it.

00:37:04To crown the soup,

00:37:06I'm making a delicious topping.

00:37:09The butter adds real flavour.

00:37:12Perfect to fry off

00:37:13sliced, pre-cooked chestnuts.

00:37:15They're getting nice and crisp.

00:37:17In goes the parsley

00:37:19and that'll be lovely

00:37:20on top of the soup

00:37:21just as you serve it.

00:37:24The soup's looking great.

00:37:27It should be chunky,

00:37:29but to thicken it,

00:37:30take out two ladlefuls

00:37:31and blend.

00:37:35Already it's becoming

00:37:36quite smooth

00:37:37and it'll be a perfect way

00:37:38to thicken my soup.

00:37:41And you can see

00:37:42it's a beautiful puree.

00:37:46It's nice and thick.

00:37:48Just look at that.

00:37:49Cram jam full of vegetables.

00:37:52Season with salt and pepper

00:37:53and top with the crisp fried chestnuts.

00:38:00Oh, it's bursting flavour.

00:38:01That's just lovely.

00:38:02Christmas is all about traditions

00:38:09and my next recipe

00:38:11has been one of mine

00:38:12for generations.

00:38:15When everybody arrives,

00:38:17I make a fish pie for them.

00:38:19This year,

00:38:19I'm trying out a twist

00:38:21on my classic recipe,

00:38:23a crispy,

00:38:24rusty potato topping

00:38:25glazed with rich cream

00:38:27and cheddar cheese.

00:38:29The base of most fish pies

00:38:33is a creamy

00:38:34beshamele sauce

00:38:35and to start this one,

00:38:37I'm softening onions

00:38:38in a generous amount

00:38:39of butter.

00:38:41I love that sizzle.

00:38:43In go three large

00:38:44chopped onions.

00:38:46Now, it looks a lot of onion,

00:38:48but it goes down,

00:38:49it loses its bulk.

00:38:51I've tossed it in the butter

00:38:53and I'm going to put the lid on

00:38:56and it'll cook in the steam

00:38:58on a medium heat.

00:39:01Once ready,

00:39:02stir in 50 grams

00:39:04of plain flour.

00:39:05This will thicken the sauce.

00:39:07And that means

00:39:08that the onion

00:39:09is really well coated.

00:39:12I'm going to give that

00:39:13a good stir

00:39:14and I don't want to see

00:39:15any flecks of white.

00:39:17Gradually add some hot milk

00:39:19to ensure no lumps

00:39:20in the sauce.

00:39:21So a little first of all

00:39:23and it should bubble.

00:39:25That's it.

00:39:27And this will be very thick.

00:39:31Add a little more.

00:39:35That's it.

00:39:37And you can see

00:39:37it looks rich and creamy now.

00:39:40But there's not

00:39:41a lump in sight.

00:39:43The juice of half a lemon,

00:39:46whole grain mustard

00:39:47and mature cheddar cheese

00:39:49and seasoning.

00:39:51in our family

00:39:54everybody enjoys fish

00:39:56but if they don't

00:39:57you could do

00:39:58exactly the same cheese sauce

00:40:00with the onions,

00:40:01more vegetables in

00:40:03and top with that crispy potato.

00:40:05But it's fresh haddock

00:40:07and prawns for this one.

00:40:08I want it to be

00:40:10really luxurious.

00:40:11Toss in the corn flour

00:40:13which will absorb

00:40:14any extra moisture

00:40:15giving the perfect

00:40:17smooth consistency.

00:40:19Give it a stir.

00:40:23Also add a little bit

00:40:24of pepper and salt.

00:40:32Tip the fish

00:40:33into the sauce

00:40:34and give it a gentle stir

00:40:36until the prawns

00:40:38turn pink.

00:40:38Now that looks

00:40:41very, very thick.

00:40:42It will loosen up

00:40:44when it goes

00:40:44into the pie

00:40:45because the moisture

00:40:47will come out

00:40:47of the fish.

00:40:51What a generous filling.

00:40:54Once it's cooled,

00:40:55topped with quarters

00:40:56of hard-boiled egg

00:40:57and peas.

00:40:58Trust me,

00:40:59putting them in frozen

00:41:00means they'll keep

00:41:01their bright green colour.

00:41:02My mother always

00:41:05used to do

00:41:05fish pie

00:41:06on Christmas Eve

00:41:07we used to always go

00:41:08when the children

00:41:09were little

00:41:10and in the car journey

00:41:11on the way

00:41:12they'd say

00:41:12when we get to

00:41:13Granny's

00:41:14it's going to be

00:41:14fish pie

00:41:15and sure enough

00:41:16it was.

00:41:17It's time to give

00:41:18this pie

00:41:19its extra special

00:41:21topic.

00:41:22Whole potatoes

00:41:22boiled in their

00:41:24skins till tender

00:41:25cooled,

00:41:26peeled

00:41:27then grated.

00:41:28A girlfriend of mine

00:41:29used to do

00:41:30these potatoes

00:41:31and she used to

00:41:32call it

00:41:32heavenly potatoes

00:41:33and it is heavenly

00:41:35because it's so good.

00:41:37This makes it

00:41:38wonderfully rich

00:41:41a little bit decadent.

00:41:43Pouring double cream

00:41:44and lastly

00:41:46a really good

00:41:48mature

00:41:49cheddar cheese

00:41:50over the top.

00:41:51This will create

00:41:52a rosti-like finish.

00:41:57After 35 to 40 minutes

00:41:59in a 180 fan oven

00:42:01the pie

00:42:02the pie

00:42:02should be

00:42:03bubbling

00:42:03and golden.

00:42:05Doesn't that

00:42:05look delicious?

00:42:07That's perfect.

00:42:09Piping hot.

00:42:10Just ready.

00:42:11right, where's my fork?

00:42:18Beautiful.

00:42:20There's nothing better

00:42:21than that.

00:42:21Thanks, Mary.

00:42:34Thanks, Mary.

00:42:34Still to come,

00:42:35Hasler's got a perfect

00:42:36pasta recipe

00:42:37of ravishing ravioli,

00:42:39apparently.

00:42:39And how will we be

00:42:41rounding off today's show?

00:42:42Will it be Sue's idea

00:42:43of food heaven,

00:42:43an eggnog custard tart

00:42:45with rum whipped cream

00:42:46or her idea of food

00:42:48hell tuna steak

00:42:48transformed with a

00:42:49peppercorn sauce?

00:42:50Stay tuned to see

00:42:50how we decide her fate.

00:42:52Right, Julie,

00:42:53what I like at this time

00:42:54of year is some prawns

00:42:54with oatmeal.

00:42:57Party prawns.

00:42:58You love prawns and oats.

00:42:59I do.

00:43:00Party prawns are the best.

00:43:01This is a really good dish.

00:43:02You're being mean.

00:43:03I am being mean.

00:43:04It's going to be delicious.

00:43:04It's always delicious.

00:43:06Can you help me

00:43:06with the cucumber salad,

00:43:07please?

00:43:07I can.

00:43:08So I want some

00:43:08in the dressing,

00:43:09some of that sesame,

00:43:10vinegar, soy, sugar.

00:43:12Blend it all up

00:43:13with half the coriander

00:43:14and then we want

00:43:15to put some of that

00:43:16on top.

00:43:16Righto.

00:43:17You got this.

00:43:17You want your stripes.

00:43:18I want my stripes.

00:43:19I like a stripy cucumber.

00:43:21It's Christmas.

00:43:21Make it festive.

00:43:22And also keep these bits.

00:43:24Use it for other salads.

00:43:25It's fine.

00:43:25We never waste.

00:43:26Okay.

00:43:27We never waste.

00:43:28So these are

00:43:29the most beautiful,

00:43:31juicy, plump prawns.

00:43:32Tell us about prawns then.

00:43:33How are you going to do these?

00:43:34The prawns are super delicious.

00:43:36We're going to just put them

00:43:37in a bit of salt

00:43:38and sugar just now.

00:43:39Right.

00:43:40Sugar going in.

00:43:40That'll just flavour them.

00:43:41We've got shell on today.

00:43:43Are these sugar cured prawns?

00:43:45No, sugar cured.

00:43:46We're just going to marinate

00:43:47them in them for a while.

00:43:48It gives them a bit of flavour.

00:43:50You don't want to go in

00:43:50with completely flavourless prawns.

00:43:52If you do that,

00:43:53it'll just not help

00:43:53any of that dish.

00:43:55But I absolutely love this

00:43:56because it uses,

00:43:58it's actually not

00:43:59that many ingredients.

00:44:00It's a very,

00:44:00very simple recipe.

00:44:02We're going to basically

00:44:03get these marinated,

00:44:03make up a little pané station,

00:44:06which we all love.

00:44:07And I'm going to put some flour

00:44:09and corn flour in here.

00:44:11That'll coat our prawns

00:44:12and that's what's going to

00:44:13make them nice and crispy.

00:44:15OK.

00:44:15I'll just put a little salt

00:44:16in there as well.

00:44:17Is this a traditional recipe?

00:44:19This is.

00:44:20I mean, there's very many

00:44:21different iterations of it

00:44:23that I have seen.

00:44:24and I just love the fact

00:44:26that it's simple to do.

00:44:27There is,

00:44:28and there's a direct,

00:44:29there's a cereal that you use

00:44:30and it's a really,

00:44:32it's one that you can't get

00:44:34in the UK.

00:44:34When I was writing the book,

00:44:36I was like,

00:44:36I want to be able to coat it

00:44:38in that cereal,

00:44:39but you can't get it here.

00:44:41And you know that way,

00:44:42I think a couple of us

00:44:43have wrote books in here,

00:44:44cookbooks.

00:44:45You kind of end up

00:44:46not wanting to eat the food

00:44:47that you're trialling

00:44:48every day.

00:44:48Do you know what I mean?

00:44:49It becomes like

00:44:50you want to eat

00:44:50different things.

00:44:51So I had those little

00:44:52instant sachets of porridge

00:44:54in the cupboard.

00:44:55And I was looking at it

00:44:56and I was like,

00:44:56oh my God,

00:44:57that's the perfect thing

00:44:58for this.

00:44:59I found it.

00:45:00So yeah,

00:45:01so I ended up realising

00:45:02that that was the one

00:45:03and it just goes so well

00:45:04and it's got oats in it,

00:45:06some Scottish.

00:45:07It works well.

00:45:07Any oats then really?

00:45:08You can actually.

00:45:09So these ones

00:45:10are the kind of

00:45:10honeyed instant ones,

00:45:12the ones that you literally

00:45:12pop that milk in there.

00:45:14Oh really?

00:45:15Yeah, and it works so well.

00:45:17That's so good.

00:45:17I just honestly

00:45:18loved it from the minute

00:45:19I tried it

00:45:20because you just cannot

00:45:21get that cereal here.

00:45:23So it works out perfectly.

00:45:25Walk us through this dressing.

00:45:26So I've got the bits

00:45:27of the cucumber.

00:45:27Bits of the cucumber.

00:45:28Also yeah,

00:45:28we've salted some

00:45:29of that cucumber as well

00:45:30and kept some of that

00:45:31water earlier.

00:45:32I think that gives

00:45:33such a lovely flavour

00:45:33to dressings as well.

00:45:35You've very elegantly

00:45:36put in some soy sauce.

00:45:37Well done.

00:45:37Fabulous, Matt.

00:45:38That's vinegar, soy sauce.

00:45:39What's this?

00:45:41Going in with some sesame oil

00:45:42as well.

00:45:42We're going to blend it up.

00:45:43Sugar.

00:45:44In here?

00:45:44In here.

00:45:45All of that?

00:45:45All of that in here.

00:45:46Go for it, go for it.

00:45:47And then some of that

00:45:48sesame paste.

00:45:49Right.

00:45:49And blitz.

00:45:50You got this.

00:45:51Remember to put on

00:45:51the lid very tight

00:45:52otherwise it goes everywhere.

00:45:53That did happen to us

00:45:54in Rears.

00:45:55Okay.

00:45:56So yeah,

00:45:57it's a really simple dressing.

00:45:58I absolutely love it.

00:45:59And I just think

00:46:00at this time of year

00:46:01we've had so much meat,

00:46:03so many heavy things

00:46:04and I'm quite happy

00:46:06to turn my oven off

00:46:08and just have something

00:46:09that will take

00:46:09ten minutes to do.

00:46:10Yeah, I agree.

00:46:11You always kind of want

00:46:12sort of, I don't know,

00:46:13punchy flavours

00:46:14after roast dinners.

00:46:16Something simple

00:46:17that's going to take

00:46:17you ten minutes.

00:46:18Julie, would you

00:46:19always pané with

00:46:20chelon?

00:46:21Yes.

00:46:22Yeah.

00:46:22I love panéing with chelon.

00:46:24I just think that

00:46:24once you fry that

00:46:26then you get that

00:46:27kind of like glorious,

00:46:28all the juice

00:46:28from the pod

00:46:29doesn't leave

00:46:30and it stays in there.

00:46:31And also,

00:46:32we eat the chel.

00:46:33I always eat it.

00:46:34I don't know

00:46:34about anyone else

00:46:35but I absolutely love that

00:46:37and it just gives you

00:46:38that crunch,

00:46:39that real depth

00:46:40of umami

00:46:41that you don't get.

00:46:41If you take the chel off,

00:46:42it's still a lovely

00:46:44juicy prawn

00:46:44but with chelon,

00:46:46oof,

00:46:46all the flavours in there.

00:46:47I feel like

00:46:47where to people

00:46:48do chelon, chelon off?

00:46:49I'm happy with that.

00:46:50You're happy with that?

00:46:51Yeah.

00:46:52You're happy with that.

00:46:52Tell them again

00:46:53it's not so happy.

00:46:54Well, I've never tried it

00:46:56but now I want to.

00:46:57I feel like

00:46:57I've been massively

00:46:58missing out

00:46:59because I've always

00:47:00had the chel off.

00:47:01It's one of those ones

00:47:03where once you do it

00:47:05and you try it,

00:47:05you wonder why

00:47:06you ever did it

00:47:07the other way.

00:47:07Why did it over a chel?

00:47:08Yeah.

00:47:09Okay.

00:47:09So the oats are like

00:47:10a panko, aren't they?

00:47:11The oats are like

00:47:12a panko, yeah.

00:47:12They're quite thick.

00:47:13They become quite sweet

00:47:15and crispy

00:47:15and then we fry that off

00:47:16with some butter

00:47:17and curry leaves.

00:47:18It is just honestly

00:47:19absolutely delicious.

00:47:20So in a pan,

00:47:22I'm going to put in

00:47:22quite a lot of oil

00:47:23because I want to get

00:47:24a good crust on these.

00:47:25We're almost kind of

00:47:26shallow frying them,

00:47:27I guess.

00:47:27Mm-hmm.

00:47:28And get those ones in there.

00:47:30They can do their thing.

00:47:32But yeah,

00:47:33really simple.

00:47:34There's not too much

00:47:35to this.

00:47:36Okay.

00:47:37And get them

00:47:39nice and crispy

00:47:40so we can eat

00:47:41those shells.

00:47:42Also, please eat this

00:47:43with your fingers.

00:47:44It's one of those ones

00:47:44that just tastes better.

00:47:46Knife and pork,

00:47:46they're fine.

00:47:47We've used them a lot

00:47:48over Christmas.

00:47:48Let's put them down.

00:47:49We'll just eat them.

00:47:49Yeah.

00:47:50What's your New Year's plans,

00:47:52Julie?

00:47:53New Year's plans.

00:47:54Do you know what?

00:47:55I absolutely love

00:47:56cooking for pals

00:47:56so I've just got

00:47:57a really nice house

00:47:58on the Scottish borders

00:48:00and I'm going to

00:48:01go with some friends,

00:48:03cook a tonne of food

00:48:04and have some of,

00:48:05actually,

00:48:05some of Helen McGinn's wine.

00:48:07Oh.

00:48:07I've got some wine

00:48:08that I've had

00:48:09all year from here

00:48:10and it's just delicious.

00:48:11So I'm going to

00:48:11take that with me.

00:48:12Fantastic.

00:48:13Very much excited for that.

00:48:14That sounds like the dream.

00:48:15Yeah.

00:48:16That's the best hug, man.

00:48:17What's better

00:48:17than cooking for friends?

00:48:19Absolutely love it.

00:48:20Okay,

00:48:20so separately in this pan,

00:48:22popping in

00:48:23a little bit of oil

00:48:24and I'm also

00:48:26going to put in

00:48:27some butter as well.

00:48:29This will make it

00:48:30nice and creamy

00:48:31and delicious

00:48:32while our prawns

00:48:33are crisping up.

00:48:34So what's the

00:48:34butter for?

00:48:35Are you going to

00:48:36throw that in at the end?

00:48:37Butter is for that sauce,

00:48:37exactly.

00:48:37So we're going to fry off

00:48:38the curry leaves

00:48:40and chillies in there as well.

00:48:41Right out.

00:48:42Toss the oats in there

00:48:43so they can become

00:48:44nice and buttery.

00:48:45Smells amazing.

00:48:45Yeah, it does smell so good.

00:48:46Oh, thank you, guys.

00:48:47You've done a beautiful job.

00:48:49Thanks.

00:48:49Salad, Ma.

00:48:50Well done.

00:48:51Love it.

00:48:52If you want to add

00:48:53some Singapore spice

00:48:54to your cribbo limbo,

00:48:56you can find

00:48:56Julie's recipe

00:48:57at bbc.co.uk

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00:49:03Right, what's this

00:49:03little bit of?

00:49:04This is a little bit

00:49:05of red pepper

00:49:06chilli flakes on top.

00:49:07We want a little bit

00:49:07of heat.

00:49:08I mean, we've got

00:49:09the red Thai chillies

00:49:10in here,

00:49:11but a big thing

00:49:12that I'm keen on

00:49:13teaching people

00:49:13is the difference

00:49:14of chillies.

00:49:15Fresh chillies,

00:49:16you obviously get

00:49:16that kind of spiciness.

00:49:18With these small

00:49:19red chillies

00:49:19that I have here,

00:49:21the smaller you go,

00:49:22generally,

00:49:22I would say,

00:49:23the spicy,

00:49:23the long red chillies

00:49:24are going to have

00:49:25a bit more sweetness.

00:49:26OK.

00:49:26You've been spending

00:49:27time in Turkey?

00:49:29I have been in Turkey,

00:49:30actually,

00:49:30speaking to lovely

00:49:31Hass about this earlier.

00:49:32And I was in

00:49:33Şanlıurfa,

00:49:34which is in the

00:49:35southeast of Turkey.

00:49:36What a place.

00:49:37It is just

00:49:38unbelievable.

00:49:39You know,

00:49:39it's famous for its

00:49:40pistachio,

00:49:41for its pepper.

00:49:43I had a pistachio kebab.

00:49:45It was phenomenal.

00:49:46Like,

00:49:47lamb,

00:49:47pistachio.

00:49:48Just pistachio.

00:49:48What's that?

00:49:49What was this in it?

00:49:49Like a kofta,

00:49:50but with pistachios.

00:49:52So that side of Turkey

00:49:53is all about the ratio

00:49:54of meat to tail fat.

00:49:56The tail fat's this big thing

00:49:58in Turkey,

00:49:58barbecue country,

00:49:59that they reserve the tails

00:50:01to chop through the meat

00:50:02to get the ratio right.

00:50:04Tails of what?

00:50:05It's cheap.

00:50:06Lamb.

00:50:06Right, OK.

00:50:07And that's how you

00:50:08figure out the ratio.

00:50:09So like,

00:50:10you know when you get a,

00:50:11when you talk about burgers

00:50:12and you've got the fat content

00:50:13of a smash burger

00:50:14has to be right.

00:50:15Kebab country in Turkey

00:50:16is all about

00:50:17fierce charcoal,

00:50:19fat ratio enough

00:50:20for it to drip

00:50:20to create smoke

00:50:21but still crisp.

00:50:23And then depending

00:50:23where you are,

00:50:25different ingredients

00:50:26are celebrated.

00:50:26So where Julie was,

00:50:28was pistachio country

00:50:29and it's almost a way

00:50:30of like,

00:50:31ha, look,

00:50:31we have pistachio.

00:50:32Yeah.

00:50:33You know what I mean?

00:50:34Yeah, yeah, yeah.

00:50:35Always that voice.

00:50:36A little shoulder shimmy

00:50:37if you say it.

00:50:38You know what I mean?

00:50:39We've got pistachio.

00:50:39Yeah, exactly.

00:50:40We've got it here.

00:50:41So tell me,

00:50:41do they have those

00:50:42fat tail sheep?

00:50:44Yeah, yeah, yeah.

00:50:44The ones that you see.

00:50:45With the tails like that wide?

00:50:46They're almost double.

00:50:48Yeah.

00:50:48Yeah, yeah, yeah.

00:50:49Okay.

00:50:49And you were doing this

00:50:50for the BBC World Service?

00:50:51I was.

00:50:51I was filming a documentary

00:50:53all about the southeast of Turkey

00:50:56and it was just unbelievable.

00:50:58We also went to

00:50:59the world's oldest kitchen

00:51:01which was just amazing to me.

00:51:03I actually became a bit emotional

00:51:04and cried on camera.

00:51:06Why?

00:51:06I think we've been very happy about that.

00:51:08Oh, a director would love that.

00:51:09Oh, loved it.

00:51:10Yeah, loved it.

00:51:10I'd be all over that.

00:51:12Goal.

00:51:13A crying lady at kitchen.

00:51:15And I just honestly adored it.

00:51:18It was, um,

00:51:19it's so funny

00:51:20because it looked exactly what we know

00:51:21and then I looked down

00:51:22and there was this pestle and mortar

00:51:24that looked exactly the same way

00:51:26that it does today.

00:51:27Wow.

00:51:28And I was like,

00:51:28oh my God,

00:51:29that's 12,000 years old.

00:51:30That's amazing.

00:51:30Yeah, I went to some caves in Istanbul

00:51:32and it had a whole, you know,

00:51:35massive community

00:51:36who'd been living there.

00:51:37Yeah.

00:51:37And they had exactly that.

00:51:38They had this huge grinding stone

00:51:40and it is really emotional.

00:51:42Yeah.

00:51:42We've been doing the same stuff

00:51:43for like,

00:51:44I was like,

00:51:45that has not changed much.

00:51:46We've got a couple of Vitamixers

00:51:47but we've still got our list.

00:51:50Is that those travel shows you used to do?

00:51:51Yeah.

00:51:52They were really good.

00:51:53Aw, thank you.

00:51:53They really were

00:51:54because you were so interested,

00:51:55so in it.

00:51:56Yeah, I am.

00:51:56I'm always,

00:51:57it's, for me,

00:51:58the greatest thing about travel

00:51:59is when someone asks you into their house

00:52:01and to eat the food

00:52:02that they're cooking for their family.

00:52:04Yeah.

00:52:04Isn't that such a privilege?

00:52:06It is, real privilege.

00:52:06And it's like,

00:52:07it's a different way,

00:52:08I love travelling

00:52:09but I think that is like the way

00:52:10to see where you are in the world,

00:52:12go into somebody's kitchen.

00:52:12It's just language though, isn't it?

00:52:14Food, like,

00:52:14it's something that brings us all together.

00:52:16Whether the miripahs change

00:52:18across the regions

00:52:20but we all start bases

00:52:22and the beginnings of recipes

00:52:24all start with things

00:52:25that we celebrate

00:52:26that are around us

00:52:27and it's just about understanding

00:52:28that language

00:52:29more than it is about flavour.

00:52:30Yeah, it's just different,

00:52:32it's different dialects

00:52:33of bread and sourcing

00:52:34and yeah, it's really,

00:52:35it's really true.

00:52:36We all just want to connect

00:52:36with each other

00:52:37over a nice bowl of food

00:52:38so at best of times

00:52:39this is perfect.

00:52:40And perfect timing.

00:52:41Oh my goodness.

00:52:42We've been going

00:52:42really emotional today, haven't we?

00:52:44I haven't.

00:52:45Remind us...

00:52:46This looks spectacular.

00:52:50Remind us what we've got here.

00:52:52This is Singapore

00:52:53cereal butter prawns,

00:52:56some lovely rice

00:52:57and a gorgeous cucumber salad.

00:52:59Beautiful.

00:53:05Brilliant.

00:53:05Right, you ready

00:53:06for Julie's party prawns?

00:53:08Yes, party prawns.

00:53:08Come on party.

00:53:09Inbounds.

00:53:10It's rice.

00:53:11Look at those.

00:53:12Look at those.

00:53:12Look at this.

00:53:13Lovingly served.

00:53:14Oh my.

00:53:15There's a prawns

00:53:16and a delicious cucumber salad.

00:53:18Look at that.

00:53:18What's in my glass?

00:53:20In your glass is,

00:53:22this is from New Zealand

00:53:23and it's a Pinot Gris

00:53:25from a winery called Yeelands,

00:53:28which is one of the most sustainable wineries

00:53:29in New Zealand, I have to say.

00:53:31So Pinot Gris is the same grape

00:53:33as Pinot Grigio,

00:53:34but the reason why they call it

00:53:37a different name in France

00:53:38it's Pinot Gris

00:53:38is because if you leave it

00:53:40on the vine for a bit longer,

00:53:41it tends to get a bit more flesh

00:53:43on its bones,

00:53:44a bit more body

00:53:45and a tiny, tiny touch

00:53:46more of natural fruit sweetness

00:53:48which works brilliantly

00:53:49with spice.

00:53:51This is made by

00:53:52one of the coolest winemakers

00:53:54I know,

00:53:55Nat Christensen.

00:53:55She's absolutely amazing.

00:53:57Loves her food

00:53:58so she often makes wines

00:53:59that work.

00:54:00Just for me,

00:54:01it really works.

00:54:02It smells wonderful.

00:54:03Oh yeah,

00:54:03it is.

00:54:04And it's £12 from Tesco

00:54:05which for a really brilliant wine,

00:54:08I think you get a lot

00:54:09for your money here.

00:54:09You've gone and done it again.

00:54:10It's perfect.

00:54:11I'll try it

00:54:11and then I'm going to try

00:54:12this delicious wine.

00:54:12It's like literally gorgeous peachy.

00:54:14Oh, I love it.

00:54:15So it's so funny

00:54:16that very often with wines

00:54:18you match it to the chef

00:54:19as much as the food

00:54:20and this is such a duly wine.

00:54:23What do you match to me?

00:54:24Well, that's a whole,

00:54:25that's a whole other,

00:54:26it's a whole other programme.

00:54:28Wow.

00:54:29That is unbelievable.

00:54:32I'm so pleased.

00:54:33And we're going,

00:54:34oh, we're eating with our hands

00:54:35and shell on.

00:54:36This is the...

00:54:37You adored it.

00:54:38It's so sweet

00:54:39and it's so delicious

00:54:40and it's so sensational.

00:54:42What about the oats?

00:54:43You happy with the oats?

00:54:44Really happy.

00:54:45Good.

00:54:46You old harumphers.

00:54:49The Grinch has stolen

00:54:50Christmas.

00:54:51How's that, Elliot?

00:54:52That's a good time.

00:54:53Speechless.

00:54:53Fantastic.

00:54:54Oh, thank you.

00:54:54Really, really good.

00:54:56You ever eat things

00:54:57that make you just not

00:54:57listen to what's going on?

00:54:58Yeah.

00:55:00All the time.

00:55:01Honestly.

00:55:02That was a lot.

00:55:03I can't hear you.

00:55:05So busy concentrating.

00:55:07How's to remind us

00:55:08what you're doing in a bit?

00:55:09Ravioli.

00:55:10Yeah.

00:55:10Ricotta nutmeg

00:55:11with my massive hands.

00:55:14Big hands for it.

00:55:15Big hands, yeah, yeah, yeah.

00:55:15Right, look forward to that.

00:55:17Right, if you've still got leftovers,

00:55:19even after Rick and Mary's recipes,

00:55:20Nigel Slater's rustling up

00:55:22a breakfast dish

00:55:23that will finally use them all up.

00:55:25Take a look.

00:55:25There's always that moment at Christmas

00:55:42when you think,

00:55:43am I ever going to use up

00:55:44all those leftovers?

00:55:46But this is a time

00:55:48that I relish,

00:55:49even though little delight

00:55:50sitting on saucers

00:55:52wrapped up in film

00:55:52can be turned into

00:55:54the ultimate comforting feast.

00:55:58I call my final recipe

00:56:00my bauble and squeak,

00:56:02where anything goes,

00:56:03even that classic taste of Christmas,

00:56:07sprouts.

00:56:10It is a Christmas one-pan supper.

00:56:15It needs a savoury base.

00:56:16It needs something

00:56:17to bring it all together.

00:56:20So over a moderate heat,

00:56:21I'm going to soften the onion,

00:56:23maybe even let it brown a little bit.

00:56:25It's a dish

00:56:25that welcomes some juniper.

00:56:28This is the spice

00:56:29that tastes of winter to me.

00:56:31It's very clean-tasting.

00:56:34And I've got a bit of ham going in here,

00:56:36so it's going to work very nicely.

00:56:38So these are my goodies.

00:56:40This is the treasure

00:56:41I found in the fridge.

00:56:42And it's very tempting

00:56:45when you're doing this sort of

00:56:46leftover dish

00:56:47to chop everything too finely.

00:56:50But I like to rip the pieces

00:56:52into chunks

00:56:53and then drop them in.

00:56:55I've got some goose there.

00:56:57I've also got

00:56:58some bits of cold ham.

00:57:01Keep it chunky.

00:57:03And a bit of bacon too.

00:57:05Just tear this into strips.

00:57:07I've got some skin from the goose.

00:57:11So I've got the soft stuffing in

00:57:14and the crisp stuffing balls.

00:57:17That'll work too.

00:57:19And then

00:57:20I'm going to put these little

00:57:21roast potatoes in.

00:57:22I'm going to break them up.

00:57:24Just push it in

00:57:25around the other ingredients.

00:57:27Give it a little bit of a stir,

00:57:30but don't over-mix it.

00:57:31Otherwise, you'll end up

00:57:32with one stodgy mat

00:57:33that you don't want.

00:57:35Now here,

00:57:36I've got

00:57:37a beautiful roast pumpkin.

00:57:39Just put the whole

00:57:40living together.

00:57:44Just spread it throughout.

00:57:49And who would ever

00:57:51cook anything new

00:57:52after Christmas

00:57:52when you've got all this stuff

00:57:53in the fridge

00:57:54just waiting

00:57:55to be put into a pan?

00:57:57All these flavours,

00:57:58all this treasure.

00:58:02And then for the special ingredient,

00:58:05those fresh Christmas greens

00:58:06that didn't make

00:58:07the big day roast.

00:58:09I think this is the time

00:58:11to use up

00:58:12the remains of the sprouts.

00:58:14It's just

00:58:15that

00:58:16injection of freshness

00:58:17and vitality

00:58:18into

00:58:19what is a pan

00:58:21of quite rich,

00:58:22sweet flavours.

00:58:23If, like me,

00:58:24you once felt

00:58:25that sprouts

00:58:25outstayed their welcome

00:58:26at Christmas,

00:58:28cook them up in this

00:58:28and I guarantee

00:58:30you'll be surprised

00:58:31and delighted.

00:58:33You can hear

00:58:33that crust forming

00:58:34on the bottom.

00:58:36All the flavours

00:58:36of Christmas

00:58:37come together

00:58:38in one pan.

00:58:39You know,

00:58:39I love the roast.

00:58:40I love bringing it out

00:58:41onto the table

00:58:42and carving it,

00:58:43but I'm sorry,

00:58:44I'd rather have this.

00:58:45This, to me,

00:58:46is what Christmas is about.

00:58:48This is the perfect end

00:58:50to an indulgent Christmas

00:58:51and the best way

00:58:53to let sprouts

00:58:53win over

00:58:54even the most resistant

00:58:55members of the clam

00:58:56by cooking them

00:58:57in this unconventional dish.

00:58:59You'll realise

00:59:00what a treat

00:59:01you've been missing

00:59:01all these years.

00:59:08Thanks, Arjo.

00:59:09That's one of my favourite

00:59:09ways to hoover up

00:59:10the leftovers as well.

00:59:11Right, Hash,

00:59:11you're going to make

00:59:12some pasta.

00:59:13We are.

00:59:13We're making pasta

00:59:14for your nimble

00:59:14little hands.

00:59:15With my absolutely

00:59:16delicate little hands.

00:59:18Why are they so good?

00:59:19Why did he say

00:59:20they were so good?

00:59:20Er, Gennaro said

00:59:21it was a temperature thing,

00:59:22so he shook my hand

00:59:23and grabbed my cheek

00:59:24and was like,

00:59:24oh, good temperature

00:59:25for pasta.

00:59:28That's what he said.

00:59:29That's how he speaks.

00:59:30Yeah, yeah.

00:59:30What is a good temperature?

00:59:3338 degrees.

00:59:34Oh, blood temperature.

00:59:36A little bit warmer.

00:59:36Okay.

00:59:37So I make

00:59:38fresh pasta

00:59:39different to other people.

00:59:40Everyone's got

00:59:40their own pasta recipe.

00:59:41I do just yolks

00:59:43and double-O flour.

00:59:44I was taught

00:59:45to make pasta

00:59:46in restaurants

00:59:46where there's,

00:59:47it's not my money.

00:59:48Do you know what I mean?

00:59:49In restaurants,

00:59:49if a chef says to you

00:59:51I want the best eggs

00:59:52and the best quality flour,

00:59:53that's what you go with.

00:59:54So I was taught

00:59:55to always look

00:59:57for the best quality ingredients

00:59:59and make them

00:59:59the way that they wanted

01:00:00to make them.

01:00:01So I've always stuck that way.

01:00:02You can use semolina

01:00:03and it adds to texture.

01:00:05But when I'm making

01:00:06a filled rav

01:00:08or an agnolotti

01:00:10or a lingvini

01:00:11or a pappadella,

01:00:12I want pasta under tension.

01:00:16So that's why I go

01:00:17egg yolk and flour.

01:00:18Under tension?

01:00:19Yeah, so when you eat

01:00:20a good pappadella,

01:00:22it should almost

01:00:22elastic band

01:00:24as you bite it.

01:00:25Okay.

01:00:26So like a hand-pulled noodle,

01:00:27it has to have

01:00:28that glutinous feel to it

01:00:30and that's what you get

01:00:31from single flour

01:00:32and egg yolks.

01:00:33Now,

01:00:34if you don't have

01:00:35a kitchen aid

01:00:35and you're going to do

01:00:36this like the Nonna way,

01:00:37Nonna's nostalgia,

01:00:38onto a board,

01:00:40egg yolks into the middle,

01:00:41either use your fingers

01:00:42or a fork

01:00:42and don't knock the wells

01:00:44of the circle

01:00:45that you've made.

01:00:46Incorporate the egg slowly.

01:00:47Just walking behind me.

01:00:49Incorporate the...

01:00:50Everyone lost it.

01:00:50Incorporate it slowly

01:00:51but I have this thing

01:00:54about kneading for 15 minutes

01:00:55and the way I normally

01:00:56what I say to people

01:00:57is put on four songs,

01:00:59any songs you want,

01:01:00any genre,

01:01:01it doesn't matter,

01:01:02any tempo,

01:01:02until those four songs...

01:01:04Now I'm thinking.

01:01:04Now I'm not going to listen

01:01:05to anything else.

01:01:06Until those four songs

01:01:08are done,

01:01:08you do not stop kneading.

01:01:10It's a lot of pressure

01:01:11on your shoulders

01:01:11and your forearms

01:01:12but it's an opportunity

01:01:14to take away

01:01:14from this mundane...

01:01:16It's a pasta playlist.

01:01:17Yeah, it's a pasta playlist.

01:01:18It's all pasta playlists.

01:01:19I love that.

01:01:20I'm in.

01:01:21So that'll come together

01:01:22in the mixer

01:01:23for about 10 minutes.

01:01:24You'll end up

01:01:24with a ball

01:01:26that's not tight.

01:01:28You then knead it again

01:01:29on the bench

01:01:29for four minutes

01:01:30and you're building

01:01:30more gluten.

01:01:31That's going to make it

01:01:31tighten into the fridge.

01:01:33If you vacuum seal that,

01:01:35if you're lucky enough

01:01:35to have a vacuum sealer bag

01:01:36at home,

01:01:37up to a week

01:01:39in your fridge

01:01:39because there's no room

01:01:40for bacteria to grow

01:01:41but in clean film,

01:01:42two days maximum.

01:01:43Are you quite patient?

01:01:45Me?

01:01:45Why am I talking really fast?

01:01:46No, no, no.

01:01:46I'm thinking

01:01:47because you're very easy

01:01:49with the fact

01:01:49that it's going to take

01:01:50a long time.

01:01:51I'm a traditionalist, man.

01:01:52Do you know what I mean?

01:01:53I've got traditional tattoos.

01:01:55I like to do things

01:01:57and understand

01:01:58the core meanings

01:02:00and why people do things

01:02:01the way they do them

01:02:02and you go tell someone's

01:02:04nonna to hurry up

01:02:05and see what reception

01:02:06you get.

01:02:06Just let it do

01:02:09what it needs to do.

01:02:10Okay.

01:02:10So once the pasta's

01:02:12been in the fridge,

01:02:13I take it out.

01:02:14It has to come back

01:02:15to room temperature

01:02:15for it to be like

01:02:16Play-Doh malleable.

01:02:18Yeah.

01:02:19Yeah.

01:02:19You see that?

01:02:20It's liable.

01:02:21Then I want a little bit

01:02:23of semolina

01:02:24just as a barrier between

01:02:26because you can have

01:02:27like quite sticky pasta

01:02:29before it gets lever-y.

01:02:30I'm going to go

01:02:30the highest setting

01:02:32on a pasta machine.

01:02:33For any of you kids

01:02:34that got a pasta machine

01:02:35for Christmas,

01:02:35this is the first

01:02:36recipe you should make.

01:02:37And in it goes

01:02:38on the highest setting,

01:02:39right?

01:02:40So the first bit

01:02:42is always going to

01:02:43look a bit naff,

01:02:44right?

01:02:44And not oblong

01:02:45and different shapes.

01:02:46But what we're doing

01:02:47is we're getting to a point

01:02:48where we can laminate

01:02:49our dough.

01:02:50So like puff pastry

01:02:52where you laminate

01:02:53flour,

01:02:54sorry,

01:02:54you laminate butter

01:02:56into pastry,

01:02:57we want to do the same

01:02:58with our pasta

01:02:59to build the gluten

01:03:00and give us that

01:03:00like tightness

01:03:01and the bounce

01:03:02and the bounce,

01:03:02right?

01:03:04It's got a great

01:03:05colour as well,

01:03:05that.

01:03:06Beautiful.

01:03:07Just good egg yolks.

01:03:10Just using rich quality

01:03:11egg yolks.

01:03:12Sometimes in an Italian

01:03:13deli you can buy

01:03:14egg yolks that are

01:03:14designed just for pasta.

01:03:16Wow.

01:03:16But I find that they're

01:03:17ridiculously expensive

01:03:18for what they are.

01:03:20They're just eggs

01:03:21at the end of the day.

01:03:21Do you know what I mean?

01:03:22And in restaurants

01:03:23sometimes you just use

01:03:24cartons of egg yolk

01:03:25that are super golden

01:03:26and that's how

01:03:27you get away with it.

01:03:29So I've got to a point

01:03:29where I'm about

01:03:3030 centimetres.

01:03:32Nah, 30s will push.

01:03:3440 centimetres,

01:03:35right?

01:03:35OK.

01:03:35At this point

01:03:36I'm going to double up,

01:03:37right?

01:03:38And all I'm looking for now

01:03:40is to get to

01:03:41the same length

01:03:42or the same width

01:03:43as my pasta machine,

01:03:45right?

01:03:45So, can I borrow

01:03:46this for two cents?

01:03:47Yeah, man.

01:03:48Same width

01:03:49of the pasta machine.

01:03:51Going to go back up

01:03:53to the highest setting

01:03:55because this is like

01:03:56two fours,

01:03:56this is now eight

01:03:57so we need to work it

01:03:58all the way back down

01:03:59to its lowest setting,

01:04:00yeah?

01:04:00This goes back in.

01:04:03Oh, I love it.

01:04:04Haz, this is amazing

01:04:05that you're doing this

01:04:06on the show

01:04:06so confidently.

01:04:08You're a pasta man,

01:04:08I love it.

01:04:09Do you know what?

01:04:09I made pasta

01:04:10for a very long time.

01:04:12I worked under Jamie,

01:04:14I worked for Theo Randall,

01:04:15I worked for Stevie Powell

01:04:16and sometimes in the kitchen

01:04:20you just want to hide

01:04:21because it's going off.

01:04:22You make it look easy though.

01:04:24You make it look easy.

01:04:24It goes off in kitchen

01:04:25sometimes, right?

01:04:26And the mornings

01:04:28that I knew

01:04:28that I was on pasta

01:04:29and I could just stick grime on,

01:04:31and I'd just bang out

01:04:36as many trays

01:04:37as ravioli as I could.

01:04:38Four grime songs.

01:04:40Yeah, well,

01:04:41making them was a lot more

01:04:42but I'd just put on

01:04:44a whole playlist

01:04:44and just stand there

01:04:45in the basement

01:04:46on my own

01:04:46and just roll out

01:04:48pastas like really

01:04:49therapeutic.

01:04:49I saw you on social media

01:04:51the other day

01:04:51talking about

01:04:52one of your kitchen

01:04:53experiences.

01:04:54Yeah.

01:04:54About standing in the corner

01:04:55brim-barsing

01:04:56a load of fennel

01:04:58It's funny,

01:04:58we love about it now

01:04:59but at the time

01:05:00it was terrible.

01:05:01Absolutely brutal.

01:05:02Has it got better

01:05:03or is it still

01:05:04that kind of

01:05:05shouty-y?

01:05:05I've been at the game

01:05:06for a while.

01:05:07I've been at the game

01:05:07for four years.

01:05:08It's had to got better,

01:05:09hasn't it?

01:05:09I think it got a lot better.

01:05:10People like to think

01:05:11they're doing better

01:05:11but there's still more

01:05:12to be done.

01:05:13That's for sure.

01:05:14There's still more

01:05:15to be done.

01:05:15Open kitchens.

01:05:16Open kitchens

01:05:17sort a lot of that out.

01:05:17There's still a lot

01:05:18room there though

01:05:19and a walk-in fridge.

01:05:20Oh,

01:05:20this thing can get you

01:05:21in the walk-in fridge.

01:05:22Oh, no.

01:05:23So look,

01:05:24we're going to...

01:05:24Right, so this filling,

01:05:25ricotta, parmesan,

01:05:26lemon, zest,

01:05:27bit of juice,

01:05:28salt and pepper.

01:05:29Yeah.

01:05:30And then I'd normally

01:05:30have a little spray gun

01:05:31but I'm just going to

01:05:32give it the old fork

01:05:33like this.

01:05:35And then what you need

01:05:36to do is you're going

01:05:37to work from one side

01:05:38to the other, right?

01:05:40So I'm left-handed,

01:05:41I go left to right

01:05:42and using a C-shape,

01:05:44C-shape with one hand

01:05:45and a finger on the other hand,

01:05:47cup all the way around.

01:05:48Yeah.

01:05:49Trap this last bit of air,

01:05:52push it into the next one

01:05:52and what you're really doing

01:05:54is moving the air

01:05:56all the way through

01:05:58to get to the last one,

01:05:59like so.

01:06:02And then at this point

01:06:03you can give them

01:06:03a little reshape.

01:06:05So you would do that

01:06:06over putting another sheet

01:06:07on top?

01:06:08I was just always

01:06:09taught to fold

01:06:09and it's easier

01:06:11to teach someone

01:06:12to fold it on itself

01:06:13to then not have to roll

01:06:15two beautiful,

01:06:16uniform bits of pasta,

01:06:18right?

01:06:19So just like that.

01:06:25Look at that.

01:06:27Delicious.

01:06:27Beautiful.

01:06:29Into boiling water,

01:06:30make sure your water's seasoned.

01:06:32So what are your

01:06:33New Year's plans?

01:06:35I don't really mess around

01:06:36with New Year's,

01:06:37you know.

01:06:37No?

01:06:38I just find it's

01:06:38one of those things

01:06:39where I'm like,

01:06:40it's January tomorrow.

01:06:41That means tax return month.

01:06:43So I don't really

01:06:46bother going out

01:06:47for New Year's

01:06:48or anything.

01:06:48I'm normally at home

01:06:49making something delicious

01:06:52and then eating

01:06:53something nice.

01:06:55What else

01:06:55have you been up to?

01:06:57YouTube stuff?

01:06:59Secretly trying

01:07:00to open a restaurant.

01:07:01Oh, okay.

01:07:02Secretly.

01:07:02How's that secret?

01:07:05It's no longer secret now.

01:07:07I've just said it on the BBC.

01:07:08So I'd like to,

01:07:11we're in a good stage

01:07:13of making it happen.

01:07:15And yeah,

01:07:17I just want to

01:07:17have the opportunity

01:07:19to be in the industry again.

01:07:22Because I feel like

01:07:22my happiest moments

01:07:23were in kitchens.

01:07:24As much as we talk

01:07:25about the environment

01:07:26it is and whatever,

01:07:27it's still good memories.

01:07:29And I just kind of

01:07:29want to get back

01:07:30into cooking for me

01:07:33and not for a brand deal

01:07:35or a campaign

01:07:35or an ad.

01:07:36Okay.

01:07:36Not saying that I'm opposed.

01:07:38Yeah, yeah.

01:07:40Given it's

01:07:41January as a tax month.

01:07:43But I kind of

01:07:44just want to get back

01:07:45into food for the

01:07:45for the reason

01:07:46that I got into it

01:07:48basically.

01:07:48Okay.

01:07:50So we're just making

01:07:51a little sage butter broth

01:07:53and although it looks

01:07:54like I'm just doing

01:07:55chef-y things, right?

01:07:56In order to make

01:07:57a butter broth

01:07:57you need to agitate.

01:07:59You need the fat.

01:08:01Basically what we're doing

01:08:01is we're boiling off

01:08:02the liquid.

01:08:03Emulsifying.

01:08:04We're emulsifying the fat

01:08:05with something

01:08:05that it shouldn't

01:08:06emulsify with.

01:08:07So through agitation

01:08:07and heat

01:08:08it means that we get

01:08:09to build this like

01:08:10buttery, wintery

01:08:12hug from the inside.

01:08:13Italians wouldn't

01:08:15necessarily use

01:08:16a butter broth

01:08:17and they do this

01:08:19with oil and water

01:08:20but it just gives it

01:08:22a whole level of

01:08:23like delicate.

01:08:23Sage butter is one

01:08:24of the nicest

01:08:24easiest things

01:08:26you can do.

01:08:27If you want to make

01:08:27Hass's heavenly

01:08:28pasta at home

01:08:29you can find the

01:08:29recipe at

01:08:30bbc.co.uk

01:08:30forward slash

01:08:31Saturday kitchen

01:08:31or scan the QR code

01:08:33below and it'll

01:08:33take you straight

01:08:34to this dish.

01:08:36And then I'd just

01:08:36like to finish

01:08:37them with a big

01:08:37knob of butter

01:08:38in the pan.

01:08:38Get as much

01:08:40excess water

01:08:41off as you can

01:08:42let it do its

01:08:44thing and then

01:08:45here we're just

01:08:46going to slowly

01:08:47That's when you

01:08:47start to see it

01:08:48thicken.

01:08:48Yeah we slowly

01:08:49the excess bits

01:08:51of semolina on

01:08:51the pasta dough

01:08:52it's the heat

01:08:54it's all coming

01:08:54together.

01:08:55I'll do that.

01:09:00And you want

01:09:00it to be thick

01:09:01and like loving

01:09:02and you want

01:09:02to coat your

01:09:03mouth it's

01:09:03like lip glossy

01:09:04it's all of those

01:09:05things you want

01:09:05this side of the

01:09:06ear.

01:09:06Lip glossy.

01:09:07Okay that's as you

01:09:08can see it.

01:09:09Yeah so we're

01:09:09good to go.

01:09:10Okay.

01:09:11And then just

01:09:14going to go

01:09:14there's no like

01:09:15delicately placed

01:09:17or anything like

01:09:18that it's just

01:09:18take it out of

01:09:19the pan put it

01:09:20on a plate.

01:09:22It's warm

01:09:23it's buttery

01:09:24it's delicious

01:09:24Oh wow.

01:09:25Autonomous.

01:09:28Oh that looks

01:09:30incredible.

01:09:31Give this a tiny

01:09:33bump of parmesan

01:09:34see look we've got

01:09:46creamy right

01:09:48can you parmesan for me

01:09:53please chef?

01:09:54Yeah man.

01:09:56And then I'm

01:09:57going to do a little

01:09:58swig of olive oil

01:09:59because I think it

01:10:00looks pretty.

01:10:01I know it's fat on fat

01:10:03but I like the

01:10:04pepperiness that you

01:10:05get from the olive oil

01:10:06also against the rich

01:10:07fat of a butter.

01:10:09What do we got?

01:10:11Ricotta nutmeg sage ravioli.

01:10:13Beautiful.

01:10:13Yes please.

01:10:22Oh wow.

01:10:23It looks better with

01:10:24noises.

01:10:26Right has she got a drink

01:10:27down there?

01:10:29Oh wow the smell.

01:10:30I'm going to try it

01:10:31and I want to pass it

01:10:32round I don't want to

01:10:32keep it all to myself.

01:10:33Oh that looks

01:10:34do you know what?

01:10:35Butter is my new

01:10:36favourite lip gloss

01:10:37my friend.

01:10:39It's going to be

01:10:39so delicious.

01:10:40I had this in rehearsal

01:10:41and oh my goodness

01:10:43has.

01:10:44I've been watching

01:10:44you make pasta

01:10:45online for years

01:10:46it is unbelievable

01:10:48it's like handkerchief

01:10:49silkiness

01:10:50it was delicious.

01:10:51I do actually enjoy it

01:10:52I just don't ever

01:10:52do it at home

01:10:53ever.

01:10:54I just don't

01:10:55I don't know

01:10:55what it is about.

01:10:56Save it for TV.

01:10:57Yeah but also

01:10:57I've only got this

01:10:58much work top at home

01:10:59you know what I mean

01:11:00and it gets

01:11:01it gets difficult.

01:11:02I actually feel

01:11:02quite tearful.

01:11:05I do.

01:11:06It's a white pepper.

01:11:07No it's emotions man.

01:11:09You need some optics.

01:11:09You need to have some.

01:11:10Brace it.

01:11:12Come on guys

01:11:12just get my glass house.

01:11:13So the wine

01:11:13okay with this one

01:11:15I thought we're going

01:11:16to stay in Italy

01:11:16to go with this dish

01:11:18but I've gone for

01:11:19a suave

01:11:20a classico superiore

01:11:22so the two

01:11:23if you look on the

01:11:24label of suave

01:11:25if you see the words

01:11:26classico

01:11:27and superiore

01:11:28you're getting

01:11:28slightly

01:11:29it comes from vineyards

01:11:30which are in the

01:11:31heart of the region.

01:11:33So in northern Italy

01:11:33just east of

01:11:35so near Verona

01:11:36and this

01:11:37this one

01:11:38is $6.97

01:11:40from Asda

01:11:40which

01:11:41the grape is

01:11:43garganega

01:11:43and I think

01:11:44the beauty of Italian

01:11:45whites like this

01:11:47is you put them

01:11:48with the dish

01:11:48it always lets

01:11:50the dish is

01:11:50the food is the star

01:11:52and with Italian

01:11:53whites

01:11:54they always just

01:11:55basically support

01:11:56what's on the plate.

01:11:57Yes it's

01:11:57honestly

01:11:58it's like a little

01:11:59trampoline for the bouncing.

01:12:00There you are

01:12:00exactly

01:12:01because you need

01:12:02freshness to cut

01:12:03through the richness

01:12:03and then you keep

01:12:04going one to the other.

01:12:06So good.

01:12:06That was delicious.

01:12:07Happy with that?

01:12:07That is just

01:12:08fantastic.

01:12:09Well rounded.

01:12:09Love it.

01:12:10Well done Haas.

01:12:11Smashed it.

01:12:12Triumph.

01:12:12Right we're going to

01:12:13soon find out

01:12:13whether it's food

01:12:14heaven or food

01:12:15hell for Sue

01:12:15but first we're

01:12:16heading to Nigella's

01:12:17for a classic

01:12:18party recipe

01:12:18she's taken

01:12:19from a book

01:12:20about funerals

01:12:21which is much

01:12:22more fun than

01:12:22it sounds.

01:12:23Have a look.

01:12:30You know

01:12:31recipes come

01:12:33into my life

01:12:33in serendipitous

01:12:34fashion.

01:12:35I was lounging

01:12:36about on my

01:12:37sofa one evening

01:12:38reading one of

01:12:39the best titles

01:12:40in my collection

01:12:41Being Dead

01:12:42is No Excuse

01:12:43the official

01:12:44southern lady's

01:12:45guide to hosting

01:12:46the perfect funeral

01:12:47and anyway

01:12:48reading this

01:12:49it's a very funny

01:12:50book and I

01:12:52came across

01:12:52a recipe for

01:12:53deviled eggs

01:12:54and really I

01:12:55hadn't thought

01:12:55about deviled eggs

01:12:56for ages

01:12:58not since I was

01:12:58a child

01:12:59and even then

01:13:00I didn't think

01:13:00very long and

01:13:01hard about them

01:13:01and then not

01:13:02long after that

01:13:03I got this book

01:13:05in the post

01:13:05from a friend

01:13:06of mine in

01:13:06America

01:13:06it's called

01:13:07Thoughts for Buffets

01:13:09and her note

01:13:11says Nigella

01:13:12I found this

01:13:13at the estate

01:13:14sale of

01:13:14Veronica Lake's

01:13:15hairstylist

01:13:16Carl Evans

01:13:16that's all

01:13:17and obviously

01:13:18read it straight

01:13:19away

01:13:19and it too

01:13:20had a recipe

01:13:22for deviled eggs

01:13:23that jumped up

01:13:23at me

01:13:24and it was

01:13:24meant to be

01:13:25they came into

01:13:26my life

01:13:27and there's

01:13:27no turning back

01:13:28now I know

01:13:30you don't need

01:13:30me to tell you

01:13:31how to boil an egg

01:13:32but I'm going to

01:13:32tell you how I

01:13:33make them

01:13:34and that is

01:13:35I cook the eggs

01:13:36in a pan of

01:13:37boiling water

01:13:37for one minute

01:13:38then I leave them

01:13:39in the pan

01:13:40but turn the heat

01:13:40off for a further

01:13:4112

01:13:42and then I

01:13:43transfer the eggs

01:13:44to a bowl

01:13:45of iced water

01:13:46for 15 minutes

01:13:47exactly before

01:13:48peeling them

01:13:48and then I'm

01:13:49ready to roll

01:13:50I don't deny

01:13:58I mean deviled eggs

01:13:59are fiddly to make

01:14:00but they're not

01:14:01actually difficult

01:14:02I'm just halving

01:14:03my last few eggs

01:14:05and I'm popping

01:14:09out their yolks

01:14:10into a receptacle

01:14:12which may or may

01:14:14not be wise

01:14:15it's a vintage

01:14:16jelly mould

01:14:17it looked festive

01:14:18what can I tell you

01:14:19and you can see

01:14:21well that's not

01:14:23infallible

01:14:23that because I did

01:14:25let the eggs lie

01:14:26on their sides

01:14:27overnight before

01:14:28boiling them

01:14:29that the yolks

01:14:30are pretty centre

01:14:31pretty much

01:14:32centre anyway

01:14:33if you haven't

01:14:35had a deviled egg

01:14:36I suppose the best

01:14:37way I have of

01:14:37describing it to you

01:14:38is to say it's a bit

01:14:39like an egg form

01:14:40of a loaded

01:14:41potato skin

01:14:42I'm going to add

01:14:43flavour to these

01:14:45yolks and then

01:14:46stuff the cavities

01:14:47in the eggs

01:14:48with them

01:14:49anyway

01:14:49watch carefully

01:14:50first in

01:14:52some mayonnaise

01:14:54now what do I need

01:14:57oh

01:14:57English mustard

01:14:58in America

01:15:01when you eat these

01:15:02it's always got

01:15:03Dijon

01:15:03but no

01:15:03I want them to be

01:15:05really properly

01:15:05deviled

01:15:06a bit more fire

01:15:11or satanic seasoning

01:15:13if you want

01:15:13some paprika

01:15:15hot paprika

01:15:17so this isn't

01:15:20just flavour

01:15:20it just makes it

01:15:21look so gloriously

01:15:22golden

01:15:23and some

01:15:26Tabasco

01:15:27shall I add more

01:15:32no I'm going to

01:15:33exercise some

01:15:34uncharacteristic

01:15:35restraint

01:15:35I can taste later

01:15:36some salt

01:15:39I'm just going to

01:15:41mix everything

01:15:42together a bit

01:15:43with a fork

01:15:44first

01:15:44oh this would be

01:15:46so good

01:15:47in a sandwich

01:15:48I suddenly

01:15:49have an overwhelming

01:15:51desire to slather it

01:15:53on two slices

01:15:55of good white bread

01:15:56and just clamp

01:15:56them together

01:15:57deviled eggs

01:16:00for all that

01:16:01they're retro

01:16:01and no joke

01:16:02however many

01:16:04I make

01:16:05they always

01:16:06always get eaten

01:16:07now obviously

01:16:10you can just whip

01:16:11these with a fork

01:16:11but I want them

01:16:12to be so light

01:16:13and for that

01:16:14I need

01:16:15this bit of

01:16:16heavy machinery

01:16:17stick blender

01:16:18so

01:16:20quick blitz

01:16:21extra virgin

01:16:27olive oil

01:16:28this also

01:16:29helps with

01:16:29the smoothness

01:16:30and gives

01:16:30its glorious

01:16:31flavour

01:16:31this is not

01:16:37the best thing

01:16:37to use

01:16:38we'll get there

01:16:39though

01:16:39don't worry

01:16:40I'm going to

01:16:45leave this

01:16:45planted

01:16:46here

01:16:46in my

01:16:47in my

01:16:48jelly mould

01:16:49and key to

01:16:50everything

01:16:50emulsifying

01:16:51is some

01:16:52hot water

01:16:52and that

01:16:54makes it

01:16:55so smooth

01:16:55and easy

01:16:56to pipe

01:16:56and that's

01:17:03it

01:17:03beautiful

01:17:04texture

01:17:05just going to

01:17:05have a quick

01:17:06taste to see

01:17:06if I want

01:17:06any more

01:17:07Tabasco

01:17:07just a bit

01:17:11more

01:17:12okay

01:17:20now

01:17:21the moment

01:17:23I have both

01:17:24been looking

01:17:24forward to

01:17:25and dreading

01:17:27piping

01:17:28so I'm just

01:17:30going to fill up

01:17:31my piping bag

01:17:32now as you

01:17:34might imagine

01:17:35I am not

01:17:36I am not a natural

01:17:37piper

01:17:38but

01:17:39I'm going to do

01:17:40my best

01:17:41and actually

01:17:42because I do

01:17:44add

01:17:44chopped chives

01:17:45and more paprika

01:17:46over the eggs

01:17:46at the end

01:17:47any

01:17:48little

01:17:49mistake

01:17:51can be

01:17:52covered up

01:17:53anyway

01:17:54you know what

01:17:54try and be perfect

01:17:55in life

01:17:56you're going to

01:17:56have a very

01:17:56miserable existence

01:17:58you don't

01:18:02actually have

01:18:03to pipe

01:18:04you could

01:18:05use two

01:18:05teaspoons

01:18:06and blob

01:18:06the yolk

01:18:07mixture in

01:18:07but I want

01:18:08the full

01:18:08experience

01:18:09total body

01:18:10immersion

01:18:11I've got

01:18:13a star

01:18:13nozzle

01:18:15and I'm

01:18:16going to

01:18:16attempt

01:18:17little

01:18:17rosettes

01:18:18see that's

01:18:22the thing

01:18:22about whipping

01:18:23it like that

01:18:24it's so easy

01:18:25to pipe

01:18:25although I mustn't

01:18:26jinx myself

01:18:27when you pipe

01:18:32each little bit

01:18:34just remove the tip

01:18:35very swiftly

01:18:36from each one

01:18:37now

01:18:39I'm not getting

01:18:41identical rosettes

01:18:42that doesn't matter

01:18:43it's not factory made

01:18:45this is home cooking

01:18:46okay

01:18:47don't mind me

01:18:48I've got

01:18:49some more eggs

01:18:50to pipe

01:18:50and I want to

01:18:51lose myself

01:18:52in them

01:18:53it's made

01:18:59my Christmas

01:19:00dusting of paprika

01:19:06it's easier

01:19:07to do it like

01:19:07this

01:19:08from a height

01:19:09and a confetti

01:19:15of chives

01:19:16perfect

01:19:22perfect

01:19:23party food

01:19:24thanks Nigella

01:19:33right time

01:19:34to find out

01:19:34whether it's food

01:19:35heaven or food

01:19:35hell

01:19:36for Sue

01:19:36could be heaven

01:19:38which was

01:19:38custard

01:19:39tarts

01:19:39like it

01:19:40could be hell

01:19:41which was

01:19:41metallic

01:19:42tuna

01:19:43satan's own

01:19:44poisson

01:19:45indeed

01:19:45right there's no

01:19:46vote today

01:19:47so Elliot's brilliant

01:19:48pastry team

01:19:49had cut to 45 park lane

01:19:50and crafted a couple

01:19:51of celebratory treats

01:19:53here to decide

01:19:54Sue's destiny

01:19:55who made these things

01:19:56it was Neve and Tia

01:19:57look at them

01:19:58Neve and Tia

01:19:59well done Neve and Tia

01:20:00chocolate champagne bottles

01:20:03with edible sprinkles

01:20:04an edible label

01:20:05really

01:20:06yeah

01:20:06I'll try it in a minute

01:20:07right the rules

01:20:08are very simple

01:20:09pick one of these

01:20:09beautiful champagne bottles

01:20:10crafted out of chocolate

01:20:11by Neve and Tia

01:20:12smash it open

01:20:13inside is blue sprinkles

01:20:15for heaven

01:20:16are you going to song

01:20:19and heaven

01:20:19and the other one

01:20:21red

01:20:22has got red

01:20:22for hell

01:20:23very good

01:20:24good I see what you've

01:20:24done there

01:20:25thematically

01:20:25so here's your

01:20:26mallet

01:20:26thank you

01:20:27smash a bottle

01:20:28I feel bad for Neve

01:20:29look at how beautiful

01:20:30they don't care

01:20:31they do care

01:20:32they're still getting paid

01:20:33your cynicism

01:20:35has gone into overdrive

01:20:36where you going

01:20:39it took them 10 hours

01:20:42to make these

01:20:43I'm going right

01:20:44please don't make it

01:20:45be tuna

01:20:45smash the other one

01:20:50yeah

01:20:51that's made a lot

01:20:55nobody walk over those

01:20:58I'm really sorry

01:20:59it's a death trap

01:21:00right

01:21:00has can I give you

01:21:01some tuna

01:21:01put that in the fridge

01:21:02thank you very much

01:21:03right

01:21:05that's a sensational

01:21:06bit of chocolate

01:21:06work

01:21:07oh look

01:21:08are these spring

01:21:09edible

01:21:10I hope so

01:21:11no mate

01:21:14they're just Christmas decorations

01:21:15I'm going to make a tart

01:21:19you're not doing a lot

01:21:20can you whip up some cream

01:21:21chef

01:21:22get it quite stiff

01:21:23and then let it down

01:21:24don't drop it for a start

01:21:26and then let it down with some rum

01:21:28how much nutmeg chef

01:21:30like half

01:21:31just like finish it

01:21:32just like

01:21:32over that

01:21:33right

01:21:33so I'm going to make a custard

01:21:34right

01:21:35feel free to try the label

01:21:38I'm going to

01:21:39this is my first label

01:21:40sorry

01:21:42right I'm going to separate some eggs

01:21:45so I'm making a custard

01:21:46okay in fact

01:21:47I'm going to get this

01:21:48tastes a lot like a label

01:21:49but not so pleasantly so

01:21:51this chocolate's delicious

01:21:52so how did your mum make

01:21:54custard types at home

01:21:56I could tell you

01:21:57but I would have to end you

01:21:58because that's

01:21:59can't remember

01:21:59can you

01:21:59no

01:21:59I was very wee

01:22:01but um

01:22:02lots of nutmeg

01:22:03so that's why it's making me

01:22:04so you don't have to end me

01:22:05no I was trying to find another way

01:22:08a more polite way

01:22:09yeah but that's not more polite

01:22:11no it's not

01:22:12I could tell you

01:22:14but there'd be consequences

01:22:14sorry love

01:22:15um

01:22:16lots of

01:22:16I just remember

01:22:17custard

01:22:18yep

01:22:19and I remember

01:22:20broiling it

01:22:22well that's such a thing

01:22:23grilling

01:22:23well that's what the Americans call

01:22:25grilling

01:22:25yeah

01:22:26she might have grilled the top maybe after

01:22:27lots of nutmeg

01:22:28so it always felt very wintry and delicious

01:22:31right let's crack some eggs

01:22:32in here

01:22:33so I just want to go

01:22:34is it me or did you just go really loud for that bit

01:22:36right

01:22:37pay attention

01:22:37trying to get you

01:22:38I'm trying to find

01:22:40it's quite hard to get your attention sometimes

01:22:42yeah well you know

01:22:43oh pot kettle

01:22:44there's a reason

01:22:45sorry Helga

01:22:46what are you doing

01:22:48look at that

01:22:49yeah I mean

01:22:50honestly there's a lot

01:22:51there's a lot

01:22:51all those years on bake off

01:22:52yeah I know

01:22:53there's a lot of sort of drama

01:22:54paid to doing an egg

01:22:56but really it's just

01:22:57okay let's lose that

01:22:59so there you go

01:23:00add some sugar

01:23:01and then what are you up to

01:23:03whipping crib

01:23:04okay

01:23:04um

01:23:05it was some

01:23:07it was some sugar

01:23:08it's very easy

01:23:09right

01:23:10are you belittling my mum's culinary stuff

01:23:12no I'm not at all

01:23:13it's very easy Ann

01:23:14I'm not really easy

01:23:15whatever you've done

01:23:16it's simple

01:23:17okay

01:23:18right so I don't want to get loads of air in this

01:23:21so just mixing that together

01:23:23now you bring

01:23:24your milk and your cream

01:23:25and your spices

01:23:26so it oh

01:23:27so they over boil

01:23:28hang on

01:23:29that's an amazing trick

01:23:31there you go

01:23:32that's an amazing trick

01:23:34magic

01:23:34I'm glad that happened

01:23:35now you see it

01:23:36now you don't

01:23:36right so cloves and cinnamon in there

01:23:39and then we're going to

01:23:40don't over with it

01:23:41I'm not

01:23:41I'm just gently molly calling

01:23:44right okay ready

01:23:44now you can stir it

01:23:46got you

01:23:46yeah

01:23:47okay just stir

01:23:48stir stir stir stir stir

01:23:49bring it together

01:23:49not what beats

01:23:50yeah

01:23:50okay

01:23:51let's go

01:23:52stop

01:23:52okay nice

01:23:54uh right

01:23:57and that's a creme anglaise

01:23:58uh

01:23:59thicken it

01:24:00thicken it

01:24:01you put it through its paces

01:24:02yeah it would be

01:24:03right

01:24:04just going to add some booze

01:24:06do this to

01:24:06taste

01:24:08or to Anne

01:24:09to taste

01:24:10or to unconsciousness

01:24:11is this what Anne would do

01:24:12oh Anne would just go with the bottle

01:24:13lead with the bottle

01:24:14uh right

01:24:16don't remember my childhood

01:24:17then

01:24:18can you smell

01:24:19yeah it smells

01:24:20smells nice

01:24:21so you don't want to add the booze

01:24:22before because you don't want to boil off the booze

01:24:24really

01:24:25but then you need to try it

01:24:26so you want the booze raw

01:24:27hey

01:24:28you want the booze raw

01:24:29we do

01:24:29because you just want that nice

01:24:31let's try it

01:24:32just

01:24:34right

01:24:36stop pretending

01:24:37and just go

01:24:38it's not

01:24:39it's not a crime to help

01:24:40um

01:24:41we're going to get on this

01:24:42what are we drinking

01:24:43okay so with this

01:24:45we thought we'd go for some bubbles

01:24:46again

01:24:47because we're still definitely thinking about the bubbles

01:24:49so this one here is called bouvet

01:24:51that's the producer

01:24:52as if like magic

01:24:53thank you

01:24:53and they're in some more

01:24:55in the loire valley

01:24:56so this is from

01:24:5810 pounds 50 actually

01:24:59majestic

01:25:00and if you smell that

01:25:02so the star grape is chenon blanc

01:25:03which is the star grape of the region

01:25:06it's got some chardonnay in there as well

01:25:08but if you taste it

01:25:09you feel those bubbles

01:25:10because this is made in the same way of champagne

01:25:12so you get

01:25:14an awfully smart

01:25:15sparkling wine

01:25:16for your money

01:25:17in this case

01:25:17it's so lovely

01:25:19thank you

01:25:19so this producer

01:25:20have been around

01:25:21since about 1850

01:25:22so they're a really old producer

01:25:24they're so consistent

01:25:26so lovely

01:25:27they're just like a go-to party fizz

01:25:29and they're delicious

01:25:30yeah

01:25:30look and in that time

01:25:32the tart is made

01:25:33so that goes into the oven

01:25:35uh

01:25:36a little bit of a low oven

01:25:38about 120

01:25:38yep

01:25:39okay

01:25:40120

01:25:41and then

01:25:42and then just let it set up

01:25:43now we're going to brulee the top

01:25:45ah yes

01:25:46do you want to do that

01:25:46I'd love that

01:25:47okay

01:25:48what do we

01:25:49we only want one piece

01:25:50right

01:25:51and if you're making

01:25:54like a baked egg custard

01:25:56without the tart

01:25:57that's when you do it

01:25:58in like a bain-marie

01:25:59is that right

01:26:00uh

01:26:00yeah

01:26:01I think she did that as well

01:26:02my mum

01:26:03really

01:26:03that's always another delicious thing

01:26:05that's kind of

01:26:06it's a good cook

01:26:07she's really good

01:26:08yeah

01:26:09good

01:26:09sort of

01:26:10yeah

01:26:10really good cook

01:26:11right

01:26:12do you want to set fire to this

01:26:13yeah

01:26:13I want to set fire to everything

01:26:14what could go wrong

01:26:21limited attention

01:26:22and flames

01:26:23right

01:26:25easy tiger

01:26:26just whip

01:26:28just over the top

01:26:29just like

01:26:29don't go like that

01:26:32okay

01:26:33a bit of fun

01:26:34yes

01:26:35you alright over there

01:26:37yes

01:26:37excellent

01:26:38good

01:26:38for a minute there

01:26:40I thought you'd overwit the cream

01:26:41oh no no

01:26:41good

01:26:42more of that

01:26:43what are you doing

01:26:44that's all right

01:26:45keep going

01:26:45more

01:26:46yeah yeah yeah yeah

01:26:47keep moving it

01:26:48that's nice

01:26:49okay stop

01:26:51it's too much

01:26:52I've actually burnt that pastry

01:26:54how do I turn this off

01:26:56turn it

01:26:57right

01:27:01alright

01:27:03do you want a hand

01:27:04yes

01:27:04there you go

01:27:07that's it

01:27:07yes

01:27:09see nice little

01:27:11can you see it

01:27:12that looks lovely

01:27:13so you've got those

01:27:14kind of flavours

01:27:15not a classic custard tartes

01:27:16you've got those

01:27:17eggnoggy style flavours

01:27:19cinnamon

01:27:20cinnamon

01:27:20and

01:27:21nutmeg

01:27:23and something else

01:27:24rum

01:27:24I'm going to try a bit

01:27:25that's the cream coming along chef

01:27:27how are you sir

01:27:28okay

01:27:30come on

01:27:30right there you go

01:27:31add some of that

01:27:32oh we're there are we

01:27:33fantastic

01:27:34okay

01:27:34that's

01:27:35good

01:27:36yeah that'll do

01:27:40thanks

01:27:41cream

01:27:41lovely

01:27:41come on

01:27:43come on then

01:27:44quenelle

01:27:45come on

01:27:45try and try and

01:27:46pressure's on

01:27:47what are you doing

01:27:49I'm just looking at

01:27:50observing the quenelle

01:27:51it's not

01:27:52it's not my best

01:27:53right

01:27:54bit cinnamon

01:27:57try it

01:27:59try it

01:28:00try

01:28:00I'm going to try

01:28:01let's know what you think

01:28:03oh this looks so

01:28:04got a lot of cream

01:28:04don't I

01:28:05oh I love it

01:28:06how is it

01:28:10oh she looks happy

01:28:11oh that's a happy look

01:28:13right

01:28:13you like that

01:28:14happy look

01:28:15I mean my blood type's now rum

01:28:17but apart from that

01:28:17oh rummy rum

01:28:20that's stunning

01:28:22eggnoggy

01:28:22that is really

01:28:24oh you should be nice

01:28:25it makes me very happy

01:28:26does it

01:28:26reminds me of home

01:28:27it's lovely

01:28:27oh bless you

01:28:28fortunately that's all for us today

01:28:30on Saturday kitchen

01:28:31thanks to Haas, Judy, Elliot, Helen

01:28:33and of course Sue

01:28:34all the recipes from the studio

01:28:36on the website

01:28:36bbc.co.uk

01:28:37I've got more best bites

01:28:39you tomorrow morning

01:28:40on BBC2

01:28:41and I'll be back here

01:28:41next Saturday

01:28:42with Anna Hoare

01:28:42Richard Bainbridge

01:28:43Andrew Wong

01:28:44and special guest

01:28:45Ashley Jensen

01:28:46enjoy the rest of your

01:28:47Crimbo Limbo

01:28:48happy new year

01:28:50happy new year

01:28:50yeah

01:28:51happy new year

01:28:52happy new year

01:28:53happy new year

01:28:54happy new year

01:28:55happy new year

01:28:56happy new year

01:28:57happy new year

01:28:58happy new year

01:28:59happy new year

01:29:00happy new year

01:29:01happy new year

01:29:02happy new year

01:29:03happy new year

01:29:04happy new year

01:29:05happy new year

01:29:06happy new year

01:29:07happy new year

01:29:08happy new year

01:29:09happy new year

01:29:10happy new year

01:29:11happy new year

01:29:12happy new year

01:29:13happy new year

01:29:14happy new year

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