Saturday Kitchen - Season 2025 Episode 52 - Matt Tebbutt, Hasan Semay, Julie Lin, Sue Perkins,Helen McGinn and Elliott Grover - video Dailymotion

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Saturday Kitchen - Season 2025 Episode 52 - Matt Tebbutt, Hasan Semay, Julie Lin, Sue Perkins,Helen McGinn and Elliott Grover

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 Semay 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.

00:00:56Hi, 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.

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

00:01:25Thank 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.

00:01:30So, Ray Star on 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.

00:01:41For 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.

00:02:06OK.

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.

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

00:02:15Nightmare.

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.

00:02:20Hard to put together, but we'll see.

00:02:21I 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

00:02:26more kind of 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, Scottishness.

00:02:37Oats, really?

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 get used to that.

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.

00:03:07So, health, celebrations, far from over, what do you've got for us?

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

00:03:13You're right, that 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.

00:03:29So, it's all covered.

00:03:29Okay, 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 for heaven now?

00:03:35Desserts.

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

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

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.

00:03:50Okay.

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

00:03:53Yeah.

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.

00:04:04All right.

00:04:05We'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.

00:04:09What about hell?

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

00:04:16Okay.

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

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

00:04:19Who's saying yeah?

00:04:20Yeah.

00:04:21Yeah.

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

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

00:04:26you can get that metallic flavour.

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

00:04:29Yeah, I like it.

00:04:30So nobody likes tuna?

00:04:31Seared.

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

00:04:34I mean, I trust you guys, but you're making a cranberry and goat cheese money bag, you

00:04:38know what you're talking 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 fuse 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 top 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

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

00:05:15Right, Elliot, let's do a little bit of...

00:05:17Let's go.

00:05:18A little bit of canapé, a less sparkle business.

00:05:21Right, 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 hauling them out, like so.

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

00:05:32Little baby potato in the oven.

00:05:34Roast them in salt and pepper, a bit of olive oil until tender.

00:05:38Take them out and just scoop it out like that, look.

00:05:40Simple.

00:05:41Really, really simple.

00:05:42Right, eh?

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

00:05:45We'll crack 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.

00:05:56So we've got some normal spring roll wrappers here, and what we'll do, we've got a bit of

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

00:06:04Okay.

00:06:04In here for the...

00:06:06You've got potato, a bit of sour cream.

00:06:08Yeah.

00:06:08Black pepper, lemon and chopped chive.

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.

00:06:15Goat's cheese.

00:06:16Soft goat's cheese.

00:06:16Lemon in here, sorry.

00:06:17A little bit of lemon and zest.

00:06:18That would be lovely.

00:06:19Zest, right, okay, fine.

00:06:20So, just a little bit of goat's cheese.

00:06:22These are a bit fiddly.

00:06:23We've got a bit of cranberry.

00:06:25Let's wash my hands.

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

00:06:30We've got these on at the restaurant.

00:06:31We've got a vegetarian version, and we've got a prawn version.

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...

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

00:06:39We've enjoyed them many times, haven't we, House?

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

00:06:42Amazing, amazing.

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,

00:06:50and then you've got all these sort of mini burgers and wontons coming through,

00:06:54you can't imagine what the kitchen is saying.

00:06:55Yeah, I bet.

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,

00:07:03and this is just the sealant for these money bags,

00:07:06and 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.

00:07:11Okay.

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,

00:07:25and 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 then you just squeeze it, like that.

00:07:34And if you don't squeeze it enough,

00:07:37what will happen is they'll all just go apart in the fryer

00:07:39like 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,

00:07:47take them out into a bit of cold water.

00:07:49Okay.

00:07:51Like that.

00:07:52So how many different canapes do you end up doing

00:07:54at 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.

00:08:09Can I ask the difference between a canapé and a small bite?

00:08:13Canapé and a small bite is just my way of saying sort of...

00:08:16It's better than doing like a...

00:08:18Canapé 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 canapé?

00:08:27Sorry?

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

00:08:29Is that the rule?

00:08:29One bite's a canapé.

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

00:08:33Okay, cool.

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

00:08:36You could do.

00:08:37We serve cutlery.

00:08:38But I suggest not doing...

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

00:08:43Yeah, exactly.

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

00:08:46That sort of thing.

00:08:48You won't be able to share these money,

00:08:50bags.

00:08:50They're quite small.

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

00:08:53So what we've done there...

00:08:54So we've got some...

00:08:56You 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 fryer.

00:09:01We'll never forget about them.

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

00:09:04So we've got...

00:09:04These are perfect.

00:09:05Thanks.

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

00:09:07Bit of lobster and crab together.

00:09:08Right.

00:09:09And now I'm going to go with a vol-o-von.

00:09:10Okay.

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

00:09:14Like so.

00:09:15So what am I doing with this?

00:09:15Let's chop in 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.

00:09:22Chop the lobster, crab...

00:09:24Okay, fine.

00:09:25Perfect.

00:09:26Righto.

00:09:26And then here, very simple for the vol-o-von.

00:09:32You just cut like so.

00:09:33Bit of egg wash.

00:09:34Mm-hmm.

00:09:35Crack it like that.

00:09:36So what else is going on?

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

00:09:43New 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 bar.

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

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

00:09:56It's 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.

00:10:03And the most expensive cocktails in London, the vintage.

00:10:06Really 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?

00:10:12Bit of sour cream.

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

00:10:16That would be spot on.

00:10:18Right.

00:10:19Lemon zest.

00:10:20Okay.

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,

00:10:27because they are spot on.

00:10:29Mm.

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.

00:10:44No, I don't know what I'm cooking yet.

00:10:46So basically, they won't allow me to say what I'm cooking

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...

00:11:01Oh, honestly, it's a tricky thing.

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

00:11:05Two bite maximum.

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,

00:11:23and 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,

00:11:39some lobster,

00:11:40a bit of creme fraiche,

00:11:41salt, pepper,

00:11:43and then we're just going to fill the volavant cases.

00:11:45Okie dokie.

00:11:45And the great thing is with these,

00:11:47you 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.

00:11:53So in here, we've got the potato,

00:11:55a little bit of sour cream,

00:11:56the chives,

00:11:57and a bit of trout roe.

00:11:59Bit 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.

00:12:06Bringing it back.

00:12:07If you want to impress your guests

00:12:09with these incredible canapes,

00:12:11you can find Elliot's recipes

00:12:12at bbc.co.uk

00:12:14or scan the QR code below

00:12:16and it'll take you straight to today's dishes.

00:12:18When you're making your canapes for the Oscars,

00:12:21do you find that you have to do lots of,

00:12:23you know, gluten-free, dairy-free,

00:12:25sort of bits and bobs of people?

00:12:26Oh, yeah.

00:12:27Because they can be picky,

00:12:28actors 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.

00:12:32Stands, they've got stands,

00:12:33like sushi stands that is just vegan.

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

00:12:38but it's a massive, massive job

00:12:39and 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,

00:12:51but you've got a lot of chefs in the back

00:12:52firing all the food out to the actual forum.

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

00:12:57Yeah, so it's an awful amount

00:12:58because it's so much

00:12:59and it's got to be all within an hour

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

00:13:02And has it happened somewhere

00:13:03with like a professional kitchen

00:13:04or 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

00:13:12and then they go up the stairs

00:13:13with 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, but what are they?

00:13:25These are goat's cheese and cranberry money bags.

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 volavents.

00:13:35Perfect.

00:13:36And you've got mini jacket potatoes,

00:13:38sour 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.

00:13:58I'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 Jalla.

00:14:07And it's from Northern Italy.

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

00:14:12It'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 Jalla, 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?

00:14:56Yeah, they make a lot of sparkling from Ribolla Jalla 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.

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

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

00:15:17Like a cider bottle.

00:15:19Yeah, it is.

00:15:19And that's the thing, it just goes with everything.

00:15:22When you've got canapes, you just want, this 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 ultra-fizzy.

00:15:28Yeah.

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

00:15:34How's the canapes, kids?

00:15:36So delicious.

00:15:37I want 36 of these ones, the lobster.

00:15:40The expensive ones.

00:15:41Yeah, yeah, yeah, yeah, yeah.

00:15:42Oh, well, 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 flavors.

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.

00:15:59Hello.

00:15:59Invite me to the Oscars.

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

00:16:01I 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 chilies.

00:16:12And we're going to have 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.

00:16:44Your 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.

00:16:59You'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, no?

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.

00:17:31It's lovely.

00:17:32I know.

00:17:33But, you know, when it first came over here, when my mother-in-law were cooking turkey for me, and they're thinking, oh my goodness.

00:17:39So, you think we're probably these dreadful turkey-eating foreigners?

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

00:17:49Not quite the done thing.

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

00:17:56When they're well underway, in go some red chillies without their seeds.

00:18:02Hmm, 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.

00:18:17There we go.

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

00:18:19Then the fish sauce and naturally plenty of it.

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

00:18:24But 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, I 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 lamb to get the most stewies out of this lamb.

00:18:47Really?

00:18:47Yes.

00:18:48I never knew that.

00:18:49Right.

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, and 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.

00:19:13I 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.

00:19:28A lot.

00:19:31Funny.

00:19:31Right.

00:19:32Now this is done.

00:19:33Yeah.

00:19:34Good.

00:19:35From the beginning to end, it didn't take more than 12 minutes, and there's enough here to feed four.

00:19:41Very economical in your cooking.

00:19:45This 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.

00:20:15Out of all curry recipes, the best one I found was across the Bay of Bengal in Sri Lanka.

00:20:28You 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.

00:20:53A 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 pandam 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, desiccated 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.

00:23:02Season 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,

00:23:23because it certainly does make it easier to get more juice out.

00:23:30One of the things I need to add here is that when you're stirring these curries or other dishes left over meat,

00:23:38do it very gently, otherwise 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, Eric.

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.

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

00:24:16OK.

00:24:18So you like whole fish, and you want 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.

00:24:38Anything yeasted, cooked in a specific bowl, bring me into it.

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, and they bang them together,

00:24:52a little wet curry sauce and egg.

00:24:54Delicious.

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

00:24:56Yeah, yeah, yeah.

00:24:57Right, shall 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?

00:25:04It's happened.

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

00:25:07What's happened?

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

00:25:11It'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.

00:25:19And those boys.

00:25:21Holy grail.

00:25:22Do you like those?

00:25:23I love them.

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

00:25:24They're curry leaves.

00:25:25Curry leaves, sorry.

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

00:25:29Yeah, nice.

00:25:30Ooh.

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

00:25:32What, I don't, what, because I can strip some leaves?

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

00:25:36What's that?

00:25:37Right, so we've got the whole bass here, right?

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

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

00:25:48and then stuff it with the leaves and all the onion and the tomato.

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

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

00:26:06All the time.

00:26:06I know what 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

00:26:12and all the bits you've dropped.

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

00:26:19All the guts are out, the 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.

00:26:35And then we'll get on with it.

00:26:36In the meantime, tell us about this tour.

00:26:39Oh, yeah.

00:26:40On the 14th Jan, you're going out on tour.

00:26:42Starting in lovely Chichester, going all around the country, or in the UK, in fact.

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.

00:26:53Time to get them out.

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

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

00:26:56We know each other.

00:26:57We'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, Trevor.

00:27:05That's me, isn't it?

00:27:08Rudeness.

00:27:09So, 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, I was in the West End and it was a very serious play, but there was 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.

00:27:26And I'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.

00:27:32And the shameful consequences of that.

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

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

00:27:40Totally embarrassed.

00:27:41Slightly embarrassed in the game, love.

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

00:27:44You 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, exactly.

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...

00:28:05You're so used to just grating while you chat.

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

00:28:10If I'm honest.

00:28:10Sometimes to himself.

00:28:11I won't wait.

00:28:13You could leave him now.

00:28:14I could walk away.

00:28:14We could.

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

00:28:18So, yeah, so are you slightly nervous about going out?

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

00:28:26And I've spent, you know, a long time on telly and lots of things have happened off outside

00:28:31of television, so 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.

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

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

00:28:49What, 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?

00:28:56Bombshell 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.

00:29:05Look at him.

00:29:06Like that.

00:29:06He's a grating dinosaur.

00:29:11What are these?

00:29:13What are these?

00:29:14Put them in.

00:29:15Put those in.

00:29:17Yeah.

00:29:18So have you practised out your material yet on anyone?

00:29:21Practised it.

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

00:29:25Yeah.

00:29:25So ready to go.

00:29:26Ready to go now.

00:29:27And I'm just going to really, really look forward.

00:29:2842 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?

00:29:36My 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.

00:29:44Oh, 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.

00:29:52I don't want salt and crisps.

00:29:53Oh, wait, I've got the word wrong.

00:29:54Rigid.

00:29:54I love a ridged.

00:29:55I love a ridged.

00:29:56But I've gone...

00:29:57I've gone normal.

00:29:58I've gone normal, sir.

00:29:59OK.

00:30:00And I've got a 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.

00:30:07On 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...

00:30:16Oh, you could use foil.

00:30:19Foil is a...

00:30:20Where'd you get a banana leaf?

00:30:20Where'd you buy a banana leaf?

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

00:30:23Online.

00:30:24You can buy them.

00:30:25You can buy them at...

00:30:26Specialist 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?

00:30:41Is it?

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

00:30:44It's quite 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.

00:30:49Specialised 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.

00:31:18It 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 or the banana leaf

00:31:28and then unwrap it and then give it a blast.

00:31:30Come with me.

00:31:30I can't not.

00:31:32You're like Pied Piper officially.

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

00:31:37Yes.

00:31:37Then it looks like this.

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

00:31:39Smell 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 cynical.

00:31:47Right, so...

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

00:31:50Right, can you...

00:31:51Right?

00:31:51Yes.

00:31:52We use a lot of...

00:31:52Agreed.

00:31:53Ow.

00:31:53Agreed 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?

00:32:00It's quite a lot.

00:32:01So, was it hard to nail down the last 20 years of material?

00:32:06Or were there things you go, oh, no, that can't go in?

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

00:32:09Because the show's called The 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 rather than no but to lots of things.

00:32:16Yeah.

00:32:17There is a...

00:32:18Yeah.

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

00:32:20My mum said to me, I read about your tour and I think it sounds great,

00:32:25but I won't be there because it's too painful for me to listen to what you've done.

00:32:30Is it almost like a therapy thing?

00:32:32Like, dealing with it in a manner of humour makes it less traumatic, almost.

00:32:38There's a couple of bits that I'd definitely do that with.

00:32:40Yeah.

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

00:32:43And 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 features at the beginning of the show in a less than complimentary way.

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

00:32:57Have some fish.

00:32:57Try the fish.

00:32:58It's 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've done it.

00:33:05So, as a reminder, bake it in the banana leaf, all the foil, take that off, flash it for another ten minutes and it goes sort of nice and gnarly and 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?

00:33:44I...

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 is genuinely delicious.

00:33:56You eat a fish.

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

00:33:58Will it be Sue's Food Heaven?

00:34:01Egg custard tart with an extra kick?

00:34:02If so, I'm going to infuse milk with warming Christmas spices, a shot of rum before mixing

00:34:06the eggs.

00:34:07I'm baking in a shortcrust pastry, I'm going to then brulee at the top and serve with rum

00:34:11whipped cream.

00:34:12Do you want some salt?

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

00:34:14I really like it.

00:34:15I think it's really good.

00:34:16Squeeze the lime.

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

00:34:18All right.

00:34:18Or will it be her idea of food health tuna?

00:34:21If so, I'm going to make a rich and punchy green peppercorn sauce, I'm going to serve over

00:34:26rare roasted tuna steak with some sauté spinach.

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.

00:34:43Time for two company classics now with Dame Mary Berry.

00:34:45A delicious fish pie and a wintry soup that's perfect for using up any leftover veggies.

00:35:02Hello.

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.

00:35:10Now for the ultimate festive soup, topped with chestnuts, perfect to come home to after

00:35:19a cold day out.

00:35:23Soups 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 all 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, chopped carrots, celery and some grated garlic to the pan.

00:35:47So these are all the winter vegetables that 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 as well as the flavour.

00:36:02A dash of sugar to take away the acidity.

00:36:15And lastly, green lentils, a whole can that I've drained.

00:36:20In goes the stock.

00:36:23And it can be vegetable stock or turkey stock, just as you wish.

00:36:27So bring it to the boil and then turn it down and simmer for about 20 minutes.

00:36:42Once the veggies are tender, throw in some chopped cabbage.

00:36:46I made this soup, it was a very cold day, gave it to my husband and he said it's absolutely delicious.

00:36:53But he said, that cabbage you did, I cut it in strips and it ended up on his shirt and he said,

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

00:37:00So I've taken his advice and chopped it.

00:37:05To crown the soup, I'm making a delicious topping.

00:37:08The butter adds real flavour.

00:37:12Perfect to fry off sliced, pre-cooked chestnuts.

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

00:37:17In goes the parsley.

00:37:19And that'll be lovely on top of the soup, just as you serve it.

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

00:37:27It should be chunky, but to thicken it, take out two ladlefuls and blend.

00:37:32Already it's becoming quite smooth and it'll be a perfect way to thicken my soup.

00:37:41And you can see it'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 and top with the crisp fried chestnuts.

00:37:56Oh, it's bursting the flavour.

00:38:01That's just lovely.

00:38:07Christmas is all about traditions.

00:38:10And my next recipe has been one of mine for generations.

00:38:15When everybody arrives, I make a fish pie for them.

00:38:19This year, I'm trying out a twist on my classic recipe.

00:38:22A crispy, rosty potato topping glazed with rich cream and cheddar cheese.

00:38:30The base of most fish pies is a creamy basemal sauce.

00:38:35And to start this one, I'm softening onions in a generous amount of butter.

00:38:41I love that sizzle.

00:38:43In go three large chopped onions.

00:38:46Now, it looks a lot of onion, but it goes down, it loses its bulk.

00:38:50I've tossed it in the butter and I'm going to put the lid on and it'll cook in the steam.

00:38:59On a medium heat.

00:39:01Once ready, stir in 50 grams of plain flour.

00:39:05This will thicken the sauce.

00:39:07And that means that the onion is really well coated.

00:39:10I'm going to give that a good stir and I don't want to see any flecks of white.

00:39:17Gradually add some hot milk to ensure no lumps in the sauce.

00:39:22So 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.

00:39:32And you can see it looks rich and creamy now.

00:39:40But there's not a lump in sight.

00:39:43The juice of half a lemon, whole grain mustard and mature cheddar cheese and season.

00:39:50In our family, everybody enjoys fish.

00:39:56But if they don't, you could do exactly the same cheese sauce with the onions, more vegetables in and top with that crispy potato.

00:40:05But it's fresh haddock and prawns for this one.

00:40:09I want it to be really luxurious.

00:40:11Toss in the cornflour, which will absorb any extra moisture, giving the perfect smooth consistency.

00:40:19Give it a stir.

00:40:22Also, add a little bit of pepper and salt.

00:40:32Tip the fish into the sauce and give it a gentle stir until the prawns turn pink.

00:40:38Now, that looks very, very thick.

00:40:42It will loosen up when it goes into the pie because the moisture will come out of the fish.

00:40:51What a generous filling.

00:40:54Once it's cooled, topped with quarters of hard-boiled egg and peas.

00:40:58Trust me, putting them in frozen means they'll keep their bright green colour.

00:41:02My mother always used to do fish pie on Christmas Eve.

00:41:07We used to always go when the children were little.

00:41:10And in the car journey on the way, they'd say,

00:41:13when we get to Granny's, it's going to be fish pie.

00:41:15And sure enough, it was.

00:41:16It's time to give this pie its extra special topic.

00:41:22Whole potatoes, boiled in their skins till tender, cooled, peeled, then grated.

00:41:28A girlfriend of mine used to do these potatoes, and she used to call it heavenly potatoes.

00:41:34And it tastes heavenly because it's so good.

00:41:37This makes it wonderfully rich, a little bit decadent.

00:41:43Pouring double cream.

00:41:44And lastly, a really good mature cheddar cheese over the top.

00:41:51This will create a rosti-like finish.

00:41:57After 35 to 40 minutes, in a 180 fan oven, the pie should be bubbling and golden.

00:42:05Doesn't that look delicious?

00:42:07That's perfect.

00:42:09Piping hot, just ready.

00:42:14Right, where's my fork?

00:42:18Beautiful.

00:42:20There's nothing better than that.

00:42:21Thanks, Mary.

00:42:34Still to come, Hasl has got a perfect pasta recipe of ravishing ravioli, apparently.

00:42:39And how will we be rounding off today's show?

00:42:42Will it be Sue's idea of food heaven, an eggnog custard tart with rum whipped cream?

00:42:46Or her idea of food hell tuna steak transformed with a peppercorn sauce?

00:42:50Stay tuned to see how we decide her fate.

00:42:52Right, Julie.

00:42:52What I like at this time of year, some prawns with 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 with the cucumber salad, please?

00:43:07I can.

00:43:07So I want some in the dressing, some of that sesame, vinegar, soy, sugar.

00:43:12Blend it all up with half the coriander.

00:43:15And then we want to put some of that on 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.

00:43:20It'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 the most beautiful, juicy, 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 in a bit of salt and 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 them in them for a while.

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

00:43:50You don't want to go in with completely flavourless prawns.

00:43:52If you do that, it'll just not help any of that dish.

00:43:55But I absolutely love this because it uses...

00:43:58It's actually not that many ingredients.

00:44:00It's a very, very simple recipe.

00:44:02We're going to basically get these marinated,

00:44:04make up a little pannei station,

00:44:05which we all love.

00:44:07And I'm going to put some flour and corn flour in here.

00:44:11That will coat our prawns

00:44:12and that's what's going to make them nice and crispy.

00:44:15OK.

00:44:15I'll just put a little salt in there as well.

00:44:17Is this a traditional recipe?

00:44:19This is.

00:44:20I mean, there's very many different iterations of it

00:44:23that I have seen.

00:44:24And I just love the fact that 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.

00:44:31And it's a really...

00:44:32It's one that you can't get in 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 in 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 have wrote books in here,

00:44:44cookbooks.

00:44:45You kind of end up not wanting to eat the food

00:44:47that you're trialling every day.

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

00:44:49It becomes like you want to eat different things.

00:44:51So I had those little instant sachets of porridge

00:44:54in the cupboard.

00:44:55Yeah.

00:44:55And I was looking at it and I was like,

00:44:56oh my God,

00:44:57that's the perfect thing for this.

00:44:59I found it.

00:45:00So yeah,

00:45:01so I ended up realising that 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 are the kind of honeyed instant ones.

00:45:12The ones that you literally pop that milk in there.

00:45:14Oh, really?

00:45:14Yeah.

00:45:15Yeah.

00:45:15And it works so well.

00:45:17That's so good.

00:45:17I just honestly loved it from the minute I tried it.

00:45:20Because you just cannot get 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 of the cucumber.

00:45:27Bits of the cucumber.

00:45:28Also, yeah,

00:45:28we've salted some of that cucumber as well

00:45:30and kept some of that water earlier.

00:45:32I think that gives such a lovely flavour to dressings as well.

00:45:35You've very elegantly put 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 as 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 in here.

00:45:46Go for it.

00:45:47And then some of that sesame paste.

00:45:49Right.

00:45:49And blitz.

00:45:50You've got this.

00:45:51Remember to put on the lid very tight,

00:45:52otherwise it goes everywhere.

00:45:53That did happen to us in rehearsal.

00:45:55OK.

00:45:56So, yeah,

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

00:45:58I absolutely love it.

00:45:59And I just think at this time of year,

00:46:02we've had so much meat,

00:46:03so many heavy things,

00:46:05and I'm quite happy to turn my oven off

00:46:08and just have something that will take 10 minutes to do.

00:46:10Yeah, I agree.

00:46:11You always kind of want sort of,

00:46:13I don't know,

00:46:13punchy flavours after roast dinners.

00:46:16It's something simple.

00:46:17It's going to take you 10 minutes.

00:46:18Julie, would you always pané with shell on?

00:46:21Yes.

00:46:22Yeah.

00:46:22Oh, wow.

00:46:22I love panéing with shell on.

00:46:24I just think that once you fry that,

00:46:26then you get that kind of like glorious,

00:46:28all the juice from the prawns doesn't leave.

00:46:30It stays in there.

00:46:31And also,

00:46:32we eat the shell.

00:46:33I always eat it.

00:46:34I don't know about anyone else,

00:46:35but I absolutely love that.

00:46:37And it just gives you that crunch,

00:46:39that real depth of umami that you don't get.

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

00:46:42it's still a lovely juicy prawn,

00:46:45but with shell on,

00:46:46oof,

00:46:46all the flavours in there.

00:46:47I feel like we're to people,

00:46:48do shell on, shell 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.

00:46:52To be fair.

00:46:53Tell them again,

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

00:46:54Well,

00:46:55I've never tried it,

00:46:56but now I want to.

00:46:57I feel like I've been massively missing out.

00:46:59Oh,

00:46:59because I've always had it shell off.

00:47:01It's um,

00:47:02it's one of those ones where,

00:47:04once you do it and you try it,

00:47:05you wonder why you ever did it the other way?

00:47:07Yeah.

00:47:07Why did it ever de-shell?

00:47:08Yeah.

00:47:09Okay.

00:47:09So the oats are like a panko,

00:47:10wouldn't they?

00:47:11The oats are like a panko,

00:47:12yeah.

00:47:12So it's like,

00:47:13they become quite sweet and crispy,

00:47:15and then we fry that off with some butter and curry leaves.

00:47:18It is just honestly absolutely delicious.

00:47:20So,

00:47:21in a pan,

00:47:22I've got to put in quite a lot of oil,

00:47:23because I want to get a good crust on these.

00:47:25We're almost kind of shallow frying them,

00:47:27I guess.

00:47:27Mm-hmm.

00:47:28And,

00:47:29get those new ones in there,

00:47:30they can do their thing.

00:47:31But yeah,

00:47:33really simple.

00:47:34There's not too much to this.

00:47:36Okay.

00:47:38And,

00:47:39get them nice and crispy,

00:47:40so we can eat those shells.

00:47:42Also,

00:47:42please eat this with your fingers.

00:47:44It's one of those ones that just tastes better.

00:47:45Yeah.

00:47:46Knife and pork,

00:47:46they're fine.

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

00:47:54We do.

00:47:54Do you know what?

00:47:55I absolutely love cooking for pals,

00:47:56so I've just got a really nice house

00:47:58on the Scottish borders,

00:48:00and I'm going to go with some friends,

00:48:03cook a ton of food,

00:48:04and have some of,

00:48:05actually,

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

00:48:07Oh, yeah.

00:48:07I've got some wine that I've had all year from here,

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

00:48:11so I'm going to take that with me.

00:48:12Fantastic.

00:48:13Very much excited for that.

00:48:14That sounds like the dream.

00:48:15Yeah.

00:48:16Yeah.

00:48:16That's the best hog man.

00:48:17What's better than cooking for friends?

00:48:19Absolutely love it.

00:48:20Okay,

00:48:20so separately in this pan,

00:48:22popping in a little bit of oil,

00:48:24and I'm also going to put in some butter as well.

00:48:29This will make it nice and creamy and delicious

00:48:32while our prawns are crisping up.

00:48:33So what's the butter for?

00:48:35Are you going to throw that in at the end?

00:48:36Butter is for that sauce,

00:48:37exactly.

00:48:37Okay.

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

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

00:48:41Right out.

00:48:41Toss the oats in there

00:48:43so they can become nice and buttery.

00:48:45Smells amazing.

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

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

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

00:48:49Thanks.

00:48:49Salad, Matt.

00:48:50Well done.

00:48:51Love it.

00:48:52If you want to add some Singapore spice

00:48:54to your Crimbo Limbo,

00:48:56you can find Judy's recipe

00:48:57at bbc.co.uk forward slash

00:48:58set the kitchen

00:48:59or scan your QR code below

00:49:00and it'll take you straight to her recipe.

00:49:03Right,

00:49:03what's this little bit of...

00:49:04This is a little bit of red pepper chilli flakes on top.

00:49:07We want a little bit of heat.

00:49:08I mean,

00:49:08we've got the red Thai chillies in here,

00:49:11but a big thing

00:49:12that I'm keen on teaching people

00:49:13is the difference of chillies.

00:49:15Fresh chillies,

00:49:16you obviously get that kind of spiciness.

00:49:17With these small red chillies

00:49:19that I have here,

00:49:21the smaller you go,

00:49:22generally,

00:49:22I would say,

00:49:23the spicier.

00:49:23The long red chillies

00:49:24are going to have a bit more sweetness.

00:49:26Okay.

00:49:26You've been spending time in Turkey?

00:49:29I have been in Turkey,

00:49:30actually,

00:49:30speaking to Lovely Hass

00:49:31about this earlier.

00:49:32And I was in Şanlıurfa,

00:49:34which is in the south-east of Turkey.

00:49:36What a place.

00:49:37It is just unbelievable.

00:49:39You know,

00:49:39it's famous for its pistachio,

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 of meat

00:49:54to tail fat.

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

00:49:58in Turkey,

00:49:58with barbecue 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 lamb.

00:50:06Right, okay.

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,

00:50:14it has 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 it's 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.

00:50:33You 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,

00:50:42do they have those

00:50:42fat tail sheets?

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 south-east 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.

00:51:03Wow.

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

00:51:07about that.

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

00:51:09Oh, loved it.

00:51:10Yeah, loved it.

00:51:10Yeah, yeah.

00:51:11We're going to be all over that.

00:51:12Goal.

00:51:13Dying 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

00:51:21what 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

00:51:32in Istanbul

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

00:51:35massive community

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

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,

00:51:45God has not changed much.

00:51:46We've got a couple of base mixes

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.

00:51:53Oh, 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

00:52:01into their house

00:52:01and to eat the food

00:52:02that they're cooking

00:52:03for 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 traveling

00:52:09but I think that is like

00:52:09the way to see

00:52:10where you are in the world.

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

00:52:12Food's just language though,

00:52:13isn't it?

00:52:14Food, like,

00:52:14it's something that brings us

00:52:16all 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.

00:52:27Yeah.

00:52:27It's just about understanding

00:52:28that language more

00:52:29than it is about flavor.

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

00:52:31it's different dialects

00:52:33of bread and sourcing.

00:52:34Yeah, 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 best of friends,

00:52:39this is perfect.

00:52:40And perfect timing.

00:52:42Oh, yeah, gorgeous.

00:52:42We've been going really emotional

00:52:43today, haven't we?

00:52:44Uh, I haven't.

00:52:45Remind us...

00:52:46LAUGHTER

00:52:47He's like, no.

00:52:49This looks spectacular.

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

00:52:52This is Singapore

00:52:54cereal 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 for Julie's party prawns?

00:53:08Party prawns?

00:53:08I'm on party.

00:53:09In bounds.

00:53:10There's some rice.

00:53:11Look at those.

00:53:12Look at this.

00:53:13Lovingly served.

00:53:14Oh, man.

00:53:15There's some prawns

00:53:16and some delicious cucumber salad.

00:53:18Look at that.

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

00:53:19In 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 as Pinot Grigio,

00:53:34but the reason why they call it a different name,

00:53:37in France it's Pinot Gris,

00:53:39is because if you leave it on the vine for a bit longer,

00:53:41it tends to get a bit more flesh on 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 with spice.

00:53:51This is made by one of the coolest winemakers I know,

00:53:55Nat Christensen.

00:53:55She's absolutely amazing.

00:53:57Loves her food,

00:53:58so she often makes wines that work.

00:54:00Just for me, it really works.

00:54:02It smells wonderful.

00:54:03Oh, yeah, it is.

00:54:04It's got...

00:54:04And it's £12 from Tesco,

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

00:54:08I think you get a lot for 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'll try this delicious...

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

00:54:14Oh, I love it.

00:54:15So, it's so funny there, like,

00:54:17very 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, I think.

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...

00:54:30Fantastic.

00:54:30Unbelievable.

00:54:31I'm so pleased.

00:54:33And we're going...

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

00:54:35And Chellon,

00:54:36this is the...

00:54:36You adores it, so...

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.

00:54:45You old harumptious fool.

00:54:49The Grinch has stolen Christmas.

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

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

00:54:53Speechless, fantastic.

00:54:54Oh, thank you.

00:54:54Really, really good.

00:54:56You ever eat things

00:54:57that make you just not listen

00:54:58to 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, concentrate.

00:55:07How's it 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.

00:55:16Right, 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

00:55:24the moral lap.

00:55:25Take a look.

00:55:25There's always that moment

00:55:41at 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

00:56:05of Christmas,

00:56:06sprouts.

00:56:10It is a Christmas

00:56:11one-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

00:56:22the onion,

00:56:23maybe even let it

00:56:23brown 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

00:56:35going in here,

00:56:36so it's going to work

00:56:36very nicely.

00:56:38So these are my goodies.

00:56:40This is the treasure

00:56:41I found in the fridge.

00:56:43And it's very tempting

00:56:45when you're doing

00:56:45this sort of leftover dish

00:56:47to chop everything

00:56:49too finely.

00:56:49but I like to

00:56:51rip 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.

00:57:02And a bit of bacon too.

00:57:05Just tear this

00:57:06into strips.

00:57:08I've got some skin

00:57:09from 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

00:57:21little roast 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

00:57:29but don't over mix it.

00:57:31Otherwise you'll end up

00:57:32with one stodgy mass

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

00:57:35Now here

00:57:36I've got

00:57:37a beautiful roast pumpkin.

00:57:39This will hold it in together.

00:57:44Just spread it throughout.

00:57:49And who would ever cook

00:57:51anything new

00:57:52after Christmas

00:57:52when you've got

00:57:53all this stuff in the fridge

00:57:54just waiting

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

00:57:57All these flavours.

00:57:59All this treasure.

00:57:59And then

00:58:03for the special ingredient

00:58:04those fresh

00:58:05Christmas 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

00:58:13of the sprouts.

00:58:14It's just

00:58:15that

00:58:16injection of

00:58:17freshness

00:58:17and vitality

00:58:18into

00:58:19what is a pan

00:58:21of quite

00:58:21rich sweet flavours.

00:58:23If like me

00:58:24you once felt

00:58:25that sprouts

00:58:25outstayed their welcome

00:58:26at Christmas

00:58:27cook 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

00:58:34forming on 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

00:58:43I'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

00:58:58dish

00:58:59you'll realise

00:59:00what a treat

00:59:01you've been missing

00:59:01all these years.

00:59:08Thanks Arjul

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

00:59:09ways to hoover up

00:59:10the leftovers as well.

00:59:11Right Hass

00:59:11we'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?

00:59:21Gennaro said it was

00:59:21a temperature thing

00:59:22so he shook my hand

00:59:23grabbed 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 no.

00:59:35Blood temperature

00:59:35but a little bit warmer.

00:59:36Okay.

00:59:37So I make

00:59:38I make fresh 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

00:59:56look for the best

00:59:58quality ingredients

00:59:59and make them

00:59:59the way that they

01:00:00wanted to make them.

01:00:01So I've always

01:00:01stuck that way.

01:00:02You can use semolina

01:00:03and it adds to texture

01:00:04but when I'm making

01:00:06a filled rav

01:00:08or an agnolotti

01:00:10or a lingvini

01:00:11or a pappadella

01:00:11I want

01:00:13I want pasta

01:00:14under tension.

01:00:16So that's why

01:00:16I go egg yolk

01:00:17and flour.

01:00:18Under tension?

01:00:19Yeah, so

01:00:19when 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

01:00:29feel to it

01:00:30and that's

01:00:30what you get

01:00:31from single flour

01:00:32and egg yolks.

01:00:33Now

01:00:33if you don't have

01:00:35a kitchen aid

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

01:00:36this like the nonna way

01:00:37with nonna'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

01:00:44the wells

01:00:44of the circle

01:00:45that you've made

01:00:46incorporate the egg

01:00:47slowly

01:00:47just walking

01:00:48behind me

01:00:48incorporate it

01:00:50slowly

01:00:51but I have this thing

01:00:54about kneading

01:00:54for 15 minutes

01:00:55and the way

01:00:56I 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

01:01:01any tempo

01:01:02until those four songs

01:01:04now I'm not going to

01:01:05listen to 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

01:01:15it's a pasta playlist

01:01:17it's a pasta playlist

01:01:18I love that

01:01:20I'm in

01:01:21so that will 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

01:01:27you then knead it

01:01:29again on 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

01:01:36bag at 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

01:01:44me why am I talking

01:01:45really fast

01:01:46no no no I'm thinking

01:01:47because you're

01:01:47you're sort of

01:01:48you're very easy

01:01:49with the fact

01:01:49that it's going to

01:01:50take a long time

01:01:51I'm a traditionalist

01:01:52man

01:01:52do you know what I mean

01:01:53I've got traditional tattoos

01:01:54I like to do things

01:01:57and understand the core

01:01:59meanings

01:02:00and why people do things

01:02:01the way they do them

01:02:02and you go tell

01:02:04someone's nonna

01:02:04to hurry up

01:02:05and see what reception

01:02:06you get

01:02:06just let it

01:02:08let 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

01:02:17malleable

01:02:18yeah

01:02:19yeah

01:02:19you see that

01:02:20it's liable

01:02:21then

01:02:22I want a little bit

01:02:23of semolina

01:02:24just as a

01:02:25barrier between

01:02:26because you can have

01:02:27like quite

01:02:27sticky pasta

01:02:29before it gets levered

01:02:30I'm going to go

01:02:30the highest setting

01:02:32on the 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

01:02:36and 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

01:03:02right

01:03:02it's got a great colour

01:03:05as well that

01:03:06thank you

01:03:06beautiful

01:03:07just good egg yolks

01:03:08just 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

01:03:15but I find that

01:03:17they're ridiculously

01:03:18expensive for

01:03:19what 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

01:03:28so I've got to a point

01:03:29where I'm about

01:03:3030 centimetres

01:03:32nah 30 is a push

01:03:3340 centimetres

01:03:35right

01:03:35at this point

01:03:36I'm going to double up

01:03:37right

01:03:38and all I'm looking

01:03:39for now

01:03:40is to get to

01:03:41the same length

01:03:42or the same width

01:03:43as my pasta machine

01:03:44right

01:03:45so can I borrow

01:03:46this for two cents

01:03:47same width

01:03:49of the pasta machine

01:03:50going 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

01:03:58it all the way back

01:03:59down to its lowest

01:03:59setting yeah

01:04:00this goes back in

01:04:01oh I love it

01:04:04Haz this is amazing

01:04:05that you're doing

01:04:06this on the show

01:04:06so confidently

01:04:07thank you

01:04:08you're 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

01:04:12like I worked

01:04:13under Jamie

01:04:14I worked for

01:04:14Theo Randall

01:04:15I worked for

01:04:16Stevie Paul

01:04:16and sometimes

01:04:19in the kitchen

01:04:20you just want to

01:04:20hide

01:04:21because it's

01:04:22going off

01:04:22thank you

01:04:24you make it look

01:04:24easy

01:04:24it goes off

01:04:25in the kitchen

01:04:25sometimes

01:04:26right

01:04:26and the mornings

01:04:28that I knew

01:04:28that I was on

01:04:29pasta

01:04:29and I could

01:04:30just stick

01:04:30grime on

01:04:31and I'd just

01:04:35bang out

01:04:36as many trays

01:04:37as ravioli

01:04:37as I could

01:04:38and

01:04:38four grime songs

01:04:40yeah well

01:04:40making them

01:04:41was a lot more

01:04:42but I'd just

01:04:43put on a whole

01:04:44playlist

01:04:44and just stand

01:04:45there in the

01:04:46basement

01:04:46on my own

01:04:46and just

01:04:47roll out

01:04:48pastas

01:04:48like really

01:04:49therapeutic

01:04:49I saw you

01:04:50on social

01:04:50media

01:04:51the other

01:04:51day

01:04:51talking about

01:04:52one of your

01:04:53kitchen experiences

01:04:54yeah

01:04:54about standing

01:04:55in a corner

01:04:55brimbarzing

01:04:56a load of

01:04:57fennel

01:04:58it's funny

01:04:58we love about it

01:04:59now but at the time

01:05:00it was terrible

01:05:00absolutely brutal

01:05:02has it got better

01:05:03or is it still

01:05:04that kind of

01:05:05I've been at the

01:05:06game for a while

01:05:06I've been at the

01:05:07game for four years

01:05:08it's had to

01:05:08got better

01:05:09hasn't it

01:05:09people like to

01:05:11think they're

01:05:11doing better

01:05:11but there's still

01:05:12more to be done

01:05:13there's still more

01:05:15open kitchens

01:05:17sort a lot

01:05:17there's still a lot

01:05:18room there though

01:05:19and a walking

01:05:19fridge

01:05:19get you in the

01:05:21walking fridge

01:05:22oh no

01:05:23so look

01:05:23so this filling

01:05:25ricotta

01:05:25parmesan

01:05:26lemon zest

01:05:27bit of juice

01:05:27so on pepper

01:05:29yeah

01:05:29and then

01:05:30I'd normally

01:05:30have a little

01:05:31spray gun

01:05:31but I'm just

01:05:32going to give it

01:05:32the old flick

01:05:33like this

01:05:34and then

01:05:36what you need

01:05:36to do

01:05:37is you're going

01:05:37to work from

01:05:38one side to

01:05:38the other

01:05:39right

01:05:39so I'm

01:05:40left-handed

01:05:41I go left to

01:05:41right

01:05:42and using

01:05:43a c-shape

01:05:43is that right

01:05:44c-shape with

01:05:45one hand

01:05:45and a finger

01:05:46on the other

01:05:46hand

01:05:47cup all the

01:05:48way around

01:05:48yeah

01:05:49trap this

01:05:51last bit of

01:05:51air

01:05:51push it

01:05:52into the

01:05:52next one

01:05:52and what

01:05:53you're really

01:05:53doing

01:05:54is moving

01:05:55the air

01:05:56all the way

01:05:57through

01:05:58to get to

01:05:58the last

01:05:59one

01:05:59like so

01:06:00and then

01:06:02at this point

01:06:03you can give

01:06:03them a little

01:06:03reshape

01:06:04so you would

01:06:06do that over

01:06:06putting another

01:06:07sheet on top

01:06:08I was just

01:06:08always thought

01:06:09to fold

01:06:09and it's

01:06:10easier to

01:06:11teach someone

01:06:12to fold

01:06:12it on

01:06:12itself

01:06:13to then

01:06:13not have

01:06:14to roll

01:06:15two beautiful

01:06:16uniform bits

01:06:17of pasta

01:06:17right

01:06:18so just

01:06:19like that

01:06:20into boiling

01:06:30water

01:06:30make sure

01:06:30your water

01:06:31is seasoned

01:06:31so what are

01:06:33your new

01:06:34year's plans

01:06:34i don't really

01:06:35mess around

01:06:36with new

01:06:36years you

01:06:37know

01:06:37i just find

01:06:38it's one

01:06:39of those

01:06:39things where

01:06:39i'm like

01:06:40it's january

01:06:40tomorrow

01:06:41that means

01:06:42tax return

01:06:42month

01:06:43so i don't

01:06:45really bother

01:06:46going out for

01:06:47new years or

01:06:48anything

01:06:48i'm normally

01:06:49at home

01:06:49making something

01:06:51delicious and

01:06:52then eating

01:06:53something nice

01:06:53what else

01:06:55you've been up

01:06:56to

01:06:56youtube

01:06:58stuff

01:06:58secretly

01:07:00trying to

01:07:00open a

01:07:01restaurant

01:07:01oh okay

01:07:02secretly

01:07:02how's that

01:07:04secret

01:07:05it's no longer

01:07:06secret now

01:07:06i just said it

01:07:07on the bbc

01:07:08so i'd like

01:07:10to we're in

01:07:11a we're in

01:07:12a good stage

01:07:13okay

01:07:14making it

01:07:14happen

01:07:15and yeah

01:07:17i just want

01:07:17to have

01:07:18the opportunity

01:07:19to be

01:07:20in the

01:07:20industry

01:07:21again

01:07:21because i

01:07:22feel like

01:07:22my happiest

01:07:23moments

01:07:23were in

01:07:24kitchens

01:07:24as much

01:07:25as we

01:07:25talk about

01:07:25the

01:07:25environment

01:07:26it is

01:07:26and whatever

01:07:26it's still

01:07:27good memories

01:07:29and i just

01:07:29kind of want

01:07:30to get

01:07:30back into

01:07:31cooking

01:07:31for me

01:07:33and not

01:07:33for a

01:07:34brand deal

01:07:35or a

01:07:35campaign

01:07:35or an

01:07:36ad

01:07:36okay

01:07:36not saying

01:07:37that i'm

01:07:37opposed

01:07:38yeah

01:07:39given it

01:07:41it's a

01:07:42tax

01:07:42month

01:07:43but i

01:07:44kind of

01:07:44just want

01:07:44to get

01:07:44back

01:07:45into

01:07:45food

01:07:45for

01:07:45the

01:07:45reason

01:07:46that i

01:07:47got

01:07:47into

01:07:47it

01:07:48basically

01:07:48okay

01:07:48and

01:07:49so we're

01:07:50just making

01:07:51a little

01:07:51sage butter

01:07:52broth

01:07:53and although

01:07:54it looks like

01:07:54i'm just

01:07:55doing chefy

01:07:55things

01:07:56right

01:07:56in order

01:07:57to make

01:07:57a butter

01:07:57broth

01:07:57you need

01:07:58to agitate

01:07:59you need

01:07:59the fat

01:08:00basically

01:08:01what we're

01:08:01doing

01:08:01is we're

01:08:02boiling off

01:08:02the liquid

01:08:03emulsifying

01:08:04we're

01:08:04emulsifying

01:08:04the fat

01:08:05with something

01:08:05that it

01:08:06shouldn't

01:08:06emulsify

01:08:06with

01:08:07so through

01:08:07agitation

01:08:07and heat

01:08:08it means

01:08:09that we

01:08:09get to

01:08:09build

01:08:09this

01:08:10buttery

01:08:11wintry

01:08:12hug

01:08:12from

01:08:12the

01:08:12inside

01:08:13italians

01:08:14wouldn't

01:08:15necessarily

01:08:15use

01:08:16a butter

01:08:16broth

01:08:17and they

01:08:18do this

01:08:19with

01:08:19oil

01:08:20and

01:08:20water

01:08:20but

01:08:21it

01:08:21just

01:08:22gives

01:08:22it

01:08:22a

01:08:22whole

01:08:22level

01:08:23of

01:08:23delicate

01:08:23sage butter

01:08:24is one

01:08:24of the

01:08:24nicest

01:08:24things

01:08:26you can

01:08:26do

01:08:26if you

01:08:27want

01:08:27to

01:08:27make

01:08:27Hass's

01:08:28heavenly

01:08:28pasta

01:08:28at

01:08:29home

01:08:29you

01:08:29can

01:08:29find

01:08:29the

01:08:29recipe

01:08:29at

01:08:30bbc.co.uk

01:08:30forward slash

01:08:31saturday

01:08:31kitchen

01:08:31or

01:08:32scan

01:08:32the

01:08:32QR code

01:08:33below

01:08:33and it

01:08:33will

01:08:33take

01:08:33you

01:08:33straight

01:08:34to

01:08:34this

01:08:34dish

01:08:34and I

01:08:36just

01:08:36like

01:08:36to

01:08:36finish

01:08:37them

01:08:37with

01:08:37a

01:08:37big

01:08:37knob

01:08:38of

01:08:38butter

01:08:38in

01:08:38the

01:08:38pan

01:08:38get

01:08:40as

01:08:40much

01:08:40excess

01:08:41water

01:08:41off

01:08:41as

01:08:41you

01:08:41can

01:08:42let

01:08:43it

01:08:44do

01:08:44its

01:08:44thing

01:08:44and

01:08:45then

01:08:45here

01:08:45we're

01:08:45just

01:08:46going

01:08:46to

01:08:46slowly

01:08:47that's

01:08:47when

01:08:47you

01:08:47start

01:08:47to

01:08:47see

01:08:48it

01:08:48thicken

01:08:48yeah

01:08:48we

01:08:48slowly

01:08:49test

01:08:49the

01:08:50excess

01:08:50bits

01:08:51of

01:08:51semolina

01:08:51on

01:08:51the

01:08:51pasta

01:08:52dough

01:08:52it's

01:08:53the

01:08:53heat

01:08:54it's

01:08:54all

01:08:54coming

01:08:54together

01:08:55thank

01:08:56you

01:08:56and

01:09:00you

01:09:00want

01:09:00it

01:09:00to

01:09:00be

01:09:01thick

01:09:01and

01:09:01loving

01:09:02and

01:09:02you

01:09:02want

01:09:02to

01:09:02coat

01:09:03your

01:09:03mouth

01:09:03it's

01:09:03like

01:09:03lip

01:09:04glossy

01:09:04it's

01:09:04all

01:09:04of

01:09:05those

01:09:05things

01:09:05you

01:09:05want

01:09:05this

01:09:05side

01:09:05of

01:09:06the

01:09:06ear

01:09:06lip

01:09:06glossy

01:09:07lip

01:09:07glossy

01:09:07okay

01:09:08that's

01:09:08you

01:09:08can

01:09:08see

01:09:08it

01:09:08so

01:09:09yeah

01:09:09so

01:09:09we're

01:09:09good

01:09:09to go

01:09:10okay

01:09:10and

01:09:12then

01:09:12just

01:09:14going to

01:09:14go

01:09:14there's

01:09:15no

01:09:15delicately

01:09:16placed

01:09:17or

01:09:17anything

01:09:17like

01:09:18that

01:09:18it

01:09:18just

01:09:18take

01:09:19it

01:09:19out

01:09:19of

01:09:19a

01:09:20put

01:09:20it

01:09:20on

01:09:20a

01:09:22warm

01:09:23it's

01:09:30give

01:09:31this

01:09:32a

01:09:33tiny

01:09:33bump

01:09:34of

01:09:34parmesan

01:09:34mm-hmm

01:09:35see

01:09:46look

01:09:46we've

01:09:46got

01:09:46creamy

01:09:48right

01:09:48can

01:09:52you

01:09:52parmesan

01:09:53for me

01:09:53please

01:09:53chef

01:09:53yeah

01:09:54man

01:09:54thank

01:09:54you

01:09:54and

01:09:57then

01:09:57I'm

01:09:57going

01:09:57to

01:09:57do

01:09:57a

01:09:58little

01:09:58swig

01:09:58of

01:09:59olive

01:09:59oil

01:09:59because

01:10:00I

01:10:00think

01:10:00it

01:10:00looks

01:10:00pretty

01:10:01okay

01:10:01I

01:10:02know

01:10:02it's

01:10:02fat

01:10:02on

01:10:02fat

01:10:03but

01:10:03I

01:10:03like

01:10:03the

01:10:04pepperyness

01:10:05that

01:10:05you

01:10:05get

01:10:05from

01:10:05the

01:10:05olive

01:10:06oil

01:10:06also

01:10:06against

01:10:06the

01:10:07rich

01:10:07fat

01:10:07of

01:10:07a

01:10:07butter

01:10:07what

01:10:09we

01:10:09got

01:10:10ricotta

01:10:11nutmeg

01:10:12sage

01:10:12ravioli

01:10:13beautiful

01:10:13yes please

01:10:20oh wow

01:10:23it's better

01:10:24with noises

01:10:24right

01:10:26has

01:10:26got a

01:10:27drink

01:10:27down

01:10:27there

01:10:27thank

01:10:28you

01:10:29oh wow

01:10:29the smell

01:10:30I'm

01:10:30going

01:10:31to

01:10:31try

01:10:31I

01:10:31want

01:10:31to

01:10:31pass

01:10:31it

01:10:32round

01:10:32I

01:10:32don't

01:10:32want

01:10:32to

01:10:32keep

01:10:32it

01:10:32all

01:10:32to

01:10:32myself

01:10:33do you

01:10:35know what

01:10:35butter

01:10:36is my

01:10:36new

01:10:36favorite

01:10:37lip gloss

01:10:37my

01:10:37friend

01:10:38it's

01:10:39going to be

01:10:39so delicious

01:10:40and oh my goodness has

01:10:44I've been watching you make pasta online for years

01:10:46it is unbelievable it's like handkerchief silkiness it was delicious

01:10:51I do actually enjoy it I do enjoy it I just don't ever do it at home ever I just don't I don't know what it is

01:10:56save it for TV yeah but also I've only got this much work top at home do you know what I mean it gets difficult I actually feel quite tearful

01:11:04I do it's a white pepper it's no it's emotions man you need some objects you need to have some

01:11:10come on guys

01:11:12okay with this one I thought we're going to stay in Italy to go with this dish but I've gone for a suave a

01:11:21classico

01:11:22superiore so the two if you look on the label of suave if you see the words classico

01:11:26and superiore you're getting a slightly it comes from vineyards which are in the heart of the region so in northern Italy just

01:11:34east of

01:11:35So near Verona and this this one is 697 from Asda which the grape is garganega

01:11:43And the I think the beauty of Italian whites like this is you put them with the dish

01:11:48It always lets the dishes first start the food is the star and with Italian whites

01:11:54They always just basically support what's on the place. It's honestly. It's like a little trampoline for the bounce

01:12:05The other so good

01:12:07It's just fantastic well-rounded love it. Well done us. Thank you smashed it triumph right

01:12:12We're gonna soon find out whether it's food heaven or food hell for Sue

01:12:15But first we're heading to Nigella's for a classic party recipe

01:12:18She's taken from a book about funerals, which is much more fun than it sounds

01:12:23You know recipes come into my life in serendipitous fashion

01:12:35I was lounging about on my sofa one evening reading one of the best titles in my collection

01:12:41being dead is no excuse the official southern ladies guide to hosting the perfect funeral and

01:12:48anyway reading this it's very funny book and

01:12:51I came across a recipe for deviled eggs and really I hadn't thought about deviled eggs for

01:12:57Ages not since I was a child and even then I didn't think very long and hard about them and then not long after that

01:13:03I got this book in the post from a friend of mine in America. It's called thoughts for buffets and

01:13:10her note says Nigella I found this at the estate sale of Veronica Lakes hair stylist Carl Evans

01:13:16That's all and obviously read it straight away and it too

01:13:20Had a recipe for deviled eggs that jumped up at me and it's was meant to be

01:13:25They came into my life and there's no turning back now

01:13:29I know you don't need me to tell you how to boil an egg

01:13:31But I'm going to tell you how I make them and that is I cook the eggs in a pan of boiling water for one minute

01:13:38Then I leave them in the pan but turn the heat off for a further 12

01:13:42And then I transfer the eggs to a bowl of iced water for 15 minutes exactly before peeling them and then I'm ready to roll

01:13:50I don't deny I mean deviled eggs are fiddly to make but they're not actually difficult. I'm just halving my last few eggs

01:14:07And I'm popping out their yolks

01:14:11Into a receptacle which may or may not be wise

01:14:15It's a vintage jelly mold it looked festive. What can I tell you?

01:14:20And you can see well, that's not infallible that because I did let the eggs lie on their sides

01:14:27Overnight before boiling them that the yolks are pretty center pretty much entered anyway

01:14:34If you haven't had a deviled egg, I suppose the best way I have of describing it to you is to say it's a bit like

01:14:39An egg form of a loaded potato skin. I'm gonna add flavor

01:14:44To these yolks and then stuff the cavities in the eggs with them. Anyway, watch carefully

01:14:51First in some mayonnaise

01:14:56Now what do I need? Oh English mustard

01:15:00In America when you eat these it's always got Dijon, but no I want them to be really properly deviled

01:15:06A bit more fire or satanic seasoning if you want

01:15:14Some paprika, hot paprika

01:15:19So this isn't just flavor it just makes it look so gloriously golden

01:15:23And some Tabasco

01:15:25And some Tabasco

01:15:31Should I add more? No, I'm going to exercise some uncharacteristic restraint. I can taste later

01:15:38Some salt

01:15:40I'm just going to mix everything together a bit with a fork first

01:15:45Well, this would be so good in a sandwich

01:15:48I suddenly have an overwhelming desire to slather it

01:15:53On two slices of good white bread and just clamp them together

01:15:59Deviled eggs for all that they're retro and no joke

01:16:03However many I make they always always get eaten

01:16:07Now obviously you can just whip these with a fork but I want them to be so light and for that I need

01:16:15This bit of heavy machinery stick blender

01:16:20So quick blitz

01:16:26Extra virgin olive oil this also helps with the smoothness and gives its glorious flavor

01:16:31This is not the best thing to use

01:16:38We'll get there though, don't worry

01:16:44I'm going to leave this planted here in my in my jelly mold

01:16:49And key to everything emulsifying is some hot water

01:16:54And that makes it so smooth and easy to pipe

01:16:56And that's it beautiful texture just gonna have a quick taste to see if I want any more tabasco

01:17:11Just a bit more

01:17:13Okay, now

01:17:21The moment I have both been looking forward to

01:17:26And reading

01:17:28Piping

01:17:29So I'm just gonna fill up my piping bag

01:17:32Now as you might imagine I am not a natural piper

01:17:39But I'm gonna do my best

01:17:42And actually because I do add chopped chives and more paprika over the eggs at the end

01:17:47Any little mistake can be covered up

01:17:53Anyway, you know what?

01:17:54Try and be perfect in life you're gonna have a very miserable existence

01:17:57You don't actually have to pipe you could use two teaspoons and blob the yolk mixture in but I want the full experience total body immersion

01:18:12I've got a star nozzle and I'm going to attempt little rosettes

01:18:22See that's the thing about whipping it like that it's so easy to pipe although I mustn't jinx myself

01:18:27When you pipe each little bit just remove the tip very swiftly from each one

01:18:38Now I'm not getting identical rosettes that doesn't matter it's not factory made this is home cooking

01:18:46Okay, don't mind me I've got some more eggs to pipe and I want to lose myself in them

01:18:58It's made my christmas

01:19:05A dusting of paprika it's easier to do it like this from a height

01:19:09And a confetti of chives

01:19:16Thanks, Nigella right time to find out whether it's food heaven or food hell for sue

01:19:36Could be heaven which was custard tarts like it could be hell which was metallic tuna satan's own poisson indeed

01:19:45But there's no vote today

01:19:47So elliott's brilliant pastry team and cut to 45 park lane have crafted a couple of celebratory treats

01:19:53Here to decide sue's destiny who made these things it was neve and tear look at neve and tear well done neve and tear

01:20:00Chocolates champagne bottles with edible sprinkles an edible label really yeah

01:20:06It's been right a minute right the walls are very simple pick one of these beautiful champagne bottles crafted out of chocolate by neve and tear

01:20:12smash it open inside is blue sprinkles for heaven

01:20:20The other one has got red for hell very good good. I see what you've done there thematic

01:20:25So here's your man. Thank you smash a bottle. I feel bad for neve and look at how beautiful they don't care

01:20:31They do they still get paid

01:20:34Cynicism has gone into overdrive

01:20:41Took them 10 hours to make these I'm going right please don't make it be tuna

01:20:50Yeah

01:20:52Oh

01:20:54That's made a lot

01:20:56Let me walk over those really sorry

01:20:59It's a death trap right has can I give some tuna put that in the fridge? Thank you very much

01:21:04Right, that's a sensational bit of chocolate

01:21:08Are these spring edible?

01:21:10I hope so

01:21:13Don't make they're just christmas decorations

01:21:16Right has and we're making a tart you're not doing a lot. Okay, can you whip up some cream chef?

01:21:22Get it quite stiff and then let it down. Well, don't drop it for a start

01:21:27And then let it down with some rum

01:21:29How much nutmeg chef like half just like finish it just like you know over that right so i'm gonna make a custard

01:21:35Right um feel free to try the label i'm gonna this is my first label

01:21:44Right i'm gonna separate some eggs so i'm making a custard okay in fact i'm gonna get this a lot like a label

01:21:49But not unpleasantly so this chocolate's delicious so how did your mum make uh

01:21:55Custard tarps at home i could tell you but i would have to end you because i can't remember

01:22:00i was very wee but um

01:22:02Lots of nutmeg so that's why it's making me

01:22:04You don't have to end me

01:22:06No i was trying to find another way a more polite way

01:22:09Think ill yeah but that's not more polite no it's not

01:22:13I could tell you but they'll be consequences okay um lots i just remember

01:22:18Custard yeah and i remember

01:22:21Broiling it well that's such a thing grilling well that's what the americans call grilling yeah

01:22:26She might grill the top maybe after lots of nutmeg so it always felt very wintry and delicious

01:22:31Right let's crack some eggs in here so i just want yolks is it me or did you just go really loud for that bit right pay attention

01:22:37I'm trying to get you this it's quite i can't if i it's quite hard to get your attention sometimes yeah well you know oh

01:22:45Sorry helga

01:22:47What are you doing look at that

01:22:49Yeah i mean honestly there's a lot there's a lot of those years on bake off yeah i know

01:22:53There's a lot of sort of drama paid to doing an egg but really it's just okay let's lose that

01:22:59So then you add some sugar

01:23:01And then what are you up to

01:23:03Whipping cream okay

01:23:07In with some sugar it's very easy right are you belittling my mum's culinary

01:23:12No i'm not not at all it's very easy am i'm not really easy whatever you've done it's simple

01:23:17Right so i don't want to get loads of air in this so just mixing that together now you bring

01:23:24Your milk and your cream and your spices so it oh so they over boil oh hang on

01:23:30That's an amazing trick there you go that's an amazing trick magic i'm glad that happened

01:23:35They see it now you don't uh right so cloves and cinnamon in there and then we're gonna

01:23:41I'm not i'm just gently molly calling right okay ready ready stir it got you yeah

01:23:47Okay just stir stir stir stir stir stir stir bring it together yeah okay let's go stop

01:23:54Okay nice uh right and that's a creme anglaise

01:24:00Thicken it thicken it you put it through its paces yeah it would be

01:24:04Right it's gonna add some booze do this to taste

01:24:09Or to an to taste or to unconsciousness this is what i would do oh i would just go with the bottle lead

01:24:14With the bottle right don't remember my childhood then can you smell yeah it smells so it's nice

01:24:21So you don't want to add the booze before because you don't want to boil off the booze

01:24:25But then you need to try it so you want the booze raw hey you want the booze we do because you just want that nice

01:24:31Let's try it

01:24:32Let's try it

01:24:34Mmm just right stop pretending and just go

01:24:38That's just not it's not crying out um we're gonna get on this what are we drinking

01:24:43Okay so with this we thought we'd go for some bubbles again because we're still definitely thinking about the bubbles

01:24:49So this one here is called bouvet that's the producer as if like magic thank you and they're in some more in the loire valley

01:24:56So this is from 10 pounds 50 actually majestic

01:25:00And if you smell that so the star grape is chen and blanc which is the the star grape of the region

01:25:06It's got some chardonnay in there as well

01:25:08But if you taste it you feel those bubbles because this is made in the same way champagne

01:25:12So you get an awfully smart sparkling wine for your money in this case

01:25:18It's so lovely thank you so this producer have been around since about 1850 so they're really old producer

01:25:24They they're so consistent so lovely they're just like a go-to party fizz

01:25:30Look and in that time the tart is made so then that goes into the oven

01:25:35Uh a little bit of a low oven about 120. Yep, okay 120 and then uh, and then just let it set up now

01:25:44We're gonna brulee the top. Ah, you want to do that. I'd love that. Okay. What do we we only want one piece?

01:25:51Right

01:25:53And if you're making uh like a baked egg custard without the tart that's when you do it in like a bain-marie is that right?

01:26:00Uh, yeah, but I think she did that as well my mum really was another delicious thing

01:26:05That's kind of issue good cook

01:26:07Really good yeah good sort of yeah really good cook right you want to set fire to this yeah

01:26:20What could go wrong limited attention and flames right

01:26:24So I go just whip it just over the top just like

01:26:31Don't go like that. Okay, okay

01:26:34Bit of fun. Yes

01:26:36You all right over the house? Yeah, excellent kids for a minute now. I thought you'd over whip the cream. Oh, no, no

01:26:41Good

01:26:42More on that. Okay. That's it. Keep going more. Yeah, yeah, yeah, yeah, yeah. Keep moving it. That's nice

01:26:49Okay, stop. It's too much

01:26:53Actually burnt that pastry. How do I turn this off? Turn it

01:27:03All right, do you want a hand? Yes

01:27:06There you go. That's it

01:27:08Yes, uh

01:27:10See nice little can you see it? That looks lovely

01:27:13So you got those kind of flavors not a classic custard tart. So you've got those eggnoggy style flavors

01:27:20cinnamon and

01:27:22Nutmeg and something else rum

01:27:25I'm gonna try that

01:27:26That's the cream coming on chef

01:27:29Okay, come on right there you go add some of that. Oh, we're there are we fantastic. Okay. Yes

01:27:35Good

01:27:40Yeah, that's a thing cream lovely

01:27:42Come on. Come on in quenelle. Come on trying trying pressure's on

01:27:48What are you doing? I'm just looking at you observing the quenelle. Oh, it's not it's not my best right

01:27:56Bit cinnamon

01:27:59Try try it. Try i'm gonna try

01:28:02That's how you think oh this looks a lot of cream and i oh i love it

01:28:09How is it oh she looks happy

01:28:13What do you like that?

01:28:15I mean my blood types now rum but apart from that

01:28:19Oh, I mean rummy rum

01:28:21That's stunning eggnoggy that is really nice it makes me very happy does it reminds me of home

01:28:27It's lovely oh

01:28:29Fortunately that's all for us today on saturday kitchen

01:28:31Thanks to has to judy elliott's helen and of course sue all the recipes from the studio on the website pbc.co.uk

01:28:374 slash saturday kitchen

01:28:38I've got more best bites you tomorrow morning on bbc 2 and i'll be back here next saturday with anna haw

01:28:43richard bainbridge andrew wong and special guest ashley jensen enjoy the rest of your crimbo limbo happy new year

01:28:48Happy new year

Saturday Kitchen - Season 2025 Episode 52 - Matt Tebbutt, Hasan Semay, Julie Lin, Sue Perkins,Helen McGinn and Elliott Grover

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