Saturday Kitchen Season 2026 Episode 01

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Transcript

00:00:00Delicious recipe ideas by the plateful. This is Saturday Kitchen.

00:00:04Hello, welcome to the show. Happy New Year.

00:00:28We're spoiling you with three incredible chefs today.

00:00:31Richard Bainbridge, Anna Hoare and Andrew Wong have dishes guaranteed to start your year with a bang.

00:00:36And if you, like me, think that January is no time to give up good wine,

00:00:40then Helen McGinn has delicious ideas to keep our glasses topped up.

00:00:44Now, today's special guest is an award-winning actor who's brought us endless joy in comedy classics like Extras and Ugly Betty,

00:00:50and you've probably enjoyed her performances over Christmas in festive hits like Nativity and Arthur Christmas.

00:00:56She's currently starring as a detective in the hugely popular BBC crime series Shetland,

00:01:01and please welcome the brilliant Ashley Jensen.

00:01:05Hi!

00:01:06Hi, thank you for having me.

00:01:07You're very welcome. We love Shetland.

00:01:10We love Shetland.

00:01:11Do you?

00:01:12Yes.

00:01:12Proper binge watch.

00:01:13It's really good. It's quite dark.

00:01:15Yes.

00:01:15It can be funny.

00:01:16Yeah, I was going to say it's a lot of fun to do, but maybe fun's not the right word, really.

00:01:21But it's fun to be able to get to film at that location, which is just exquisite.

00:01:27It's one of the most dynamic places I've ever had the fortune to film.

00:01:31It is very beautiful.

00:01:33Yeah, yeah.

00:01:33Very beautiful.

00:01:33Right, we're going to talk all about that later.

00:01:36Right, let's see what else is on the menu today.

00:01:38Richard, you are flexing your culinary muscles.

00:01:43Yes.

00:01:43But not those.

00:01:45No.

00:01:45In shellfish form.

00:01:46In shellfish form.

00:01:47Only because, right, so I wanted to come up with a dish.

00:01:49Like, we've all worked really hard over Christmas and New Year, working in the kitchen, stressing out.

00:01:53I wanted to do something that was really quick, really easy and really accessible to do,

00:01:57but also put in the middle of the table and we all dive in and enjoy together as a family.

00:02:00So what I've done is some lightly curried mussels with some butternut squash, we've got some kale,

00:02:05and then we're going to finish that with some coriander, and then I'm doing a soda bread.

00:02:10Soda bread!

00:02:11Soda bread, which I didn't realise that, you know, the culinary queen of Irish cuisine was on today.

00:02:16Yeah.

00:02:16And I would have just called it.

00:02:18So it's a store-covered quick bread to make.

00:02:21You have to call it the real name.

00:02:22It's a like a soda bread.

00:02:24Yeah, yeah.

00:02:24So it's a pumpkin soda bread that you can make, you know, from start to finish.

00:02:28In 45 minutes, you'll be lathering that butter on and diving in.

00:02:31Nice.

00:02:32Look forward to that.

00:02:33Anna, you're taking Ashley back to the Shetland lines with a nice sort of fishy taste of the sea.

00:02:39Yeah, nothing sounds delicious like a fishy dish.

00:02:45I'm going to do, well, I think it's quite a clever trick in how to cook a beautiful piece of fish.

00:02:50So I'm going to cook it kind of wrapped in greased through paper like a pouch.

00:02:53It's going to have some burnt butter in there, some capers, some lemon zest,

00:02:57and I'm going to serve it with a kind of chopped seaweed and olive salad on top.

00:03:02Okay.

00:03:02And then a beautiful, I'm going to try to show you, Matt, how to make a perfect mash.

00:03:06Okay.

00:03:07All right.

00:03:08I'm going to try to show you.

00:03:09Don't I know?

00:03:10All right, but thanks for that.

00:03:11And Andrew, you're spicing things up with a classic Sichuan dish.

00:03:14Yep.

00:03:15Pre-Chinese New Year, we're going to do a thousand chili chicken.

00:03:18Nice.

00:03:19It's a plate of a lot of chili and not very much chicken.

00:03:22Excellent.

00:03:22But we also have steamed rice, and I'm going to tell you my secrets to just really simple, delicious steamed rice that everyone seems to get wrong.

00:03:31Rice cooker.

00:03:32Of course.

00:03:35Helen.

00:03:35Yes.

00:03:36Not doing dry January.

00:03:38Well, I'm sure you'll be very surprised to know that I'm not doing dry January.

00:03:42The worst month to give up alcohol.

00:03:43Well, and also I just think little and often.

00:03:46You know, the whole stopping for the whole month thing is never...

00:03:48I did do it once.

00:03:49How was that?

00:03:50Once.

00:03:51Once.

00:03:51Yeah, that was it.

00:03:52Yeah, yes, exactly.

00:03:54All right, well, what you got?

00:03:55So, we have got, actually, reds, whites and a sparkling.

00:03:59OK.

00:03:59I know that, you know, New Year has been and gone, but when I saw your recipe, Andrew, with the chilies in, there's only one way to go with that.

00:04:08There really is only one way to go.

00:04:09So, we have got bubbles.

00:04:10And we've got an English wine as well, which I'm really excited to share because it's new on the shelves and it's great value.

00:04:15OK, nice.

00:04:16Now, Ashley, you've done the show before.

00:04:18Food Heaven, Food Hell.

00:04:19What are you loving at the moment?

00:04:20Oh, well, I find it difficult to say what my food hell was because I don't like to be defeated by food.

00:04:26I like food.

00:04:27I am a foodie.

00:04:28My food heaven, I think at this time of the year when it's cold, I'm with you and I can have like a big one pot thing.

00:04:34So, something like a big venison casserole or something.

00:04:38OK.

00:04:38And also because on the school run, I quite often see roadkill.

00:04:41I quite often see, there's occasionally a deer or a pheasant.

00:04:46Where do you live?

00:04:46In the countryside.

00:04:48Somerset in the countryside, there's quite often a pheasant and I'm like, well, that seems like a waste.

00:04:54A few badgers.

00:04:55A few badgers, but I'm not going down that route.

00:04:57Anyway, my food hell would probably be, I'm not a fan of what I was going to call it, graphic food.

00:05:04OK.

00:05:04Which is what it's like, thighs and ribs and armpits.

00:05:08Oh, OK, so, right, wings.

00:05:10Not an armpit, obviously, but ribs and thighs and wings and things like that.

00:05:15Kind of give me the fear, because I didn't eat meat for about 20 years.

00:05:19So, it's too graphic.

00:05:20Graphic meat.

00:05:21Graphic meat.

00:05:21Yes.

00:05:22Graphic meat.

00:05:23Yes, thank you.

00:05:24But not roadkill, obviously.

00:05:27That's quite graphic in itself.

00:05:29I'm thrifty, though I don't like waste.

00:05:37Well, whatever Ashley gets, I'll be making something delicious at the end of the show,

00:05:40but will it be her food heaven, a comforting casserole with a rye and a veg?

00:05:44If so, I'm going to slow cook venison shoulder in some port and some wine until it's melted

00:05:48and a mouth tender.

00:05:48I'm going to serve it with some butter glazed carrots, some new potatoes, celeriac and a

00:05:52bit of cavallonero.

00:05:53Or will I take her to food hell and give it a bit of a Korean makeover, which I know you

00:05:58love?

00:05:58I do, yes.

00:05:59So, hopefully that will convince her how delicious things like wings and ribs really are.

00:06:04If so, I'm going to make a spicy Korean sauce, which I'm going to slather all over

00:06:07some pork ribs and chicken wings.

00:06:09I'm going to serve it with a fiery bok choy and cucumber salad.

00:06:13There's no vote today, so we're putting Ashley's Shetland sleuthing skills to the test to

00:06:17win her dream dish by solving a culinary crime.

00:06:20There's a fun-loving criminal in the studio, but you're going to have to keep watching to

00:06:23find out who it is.

00:06:25Oh.

00:06:26Right, Richard, let's get cooking.

00:06:28Okay, what do you want me to do?

00:06:29So, if you can get on to the soda bread, can we, really quick.

00:06:33So, you don't want to do it in front of Anna?

00:06:34Completely 100%.

00:06:35So, if you can get on that for me, everything that you've got there is, I think, a store-covered

00:06:40ingredient.

00:06:40So, you've got plain flour, touch of honey, you've got the bicarbonated of soda, some salt

00:06:45and some pumpkin seeds, and some buttermilk, but you could use yoghurt in there.

00:06:51Anna was telling me just before that you could use milk, use a little bit less, but put some

00:06:55lemon juice in there as well to bring it all together for the sourness.

00:06:57It's just what you said, isn't it?

00:06:58That's true, yeah.

00:06:59It's a chemical reaction with the bicarb.

00:07:02It needs acid, but milk is obviously runnier, so you just need a little bit less milk and

00:07:06just some vinegar or lemon juice.

00:07:07I quite like seeing you quite nervous.

00:07:10Oh, I am a little bit.

00:07:13When I handed the recipe, I didn't expect you to be sitting there.

00:07:15It's like having Delia Smith sitting there.

00:07:18It's my favourite bread, so I'm going to love it.

00:07:21Good.

00:07:22So, whilst you're getting on to that, it's literally one of those things, you're going

00:07:25to have all those, bring it all together, make it into, it's almost like making a savoury

00:07:30scone, so bring it all together, it'll be quite wet, use a little bit of extra flour to shape

00:07:34it, and then just do a nice cross in the middle to let it breathe as it bakes.

00:07:38200 degrees, 25 to 35 minutes until it sounds like a drum on the bottom.

00:07:42Okay.

00:07:43So, what I'm going to be getting on with is my beautiful mussels.

00:07:46Now, I love mussels, especially coming from Norfolk, I think they're the best mussels

00:07:49in the world, especially when the water gets colder, they get plumper, they get richer,

00:07:53they're delicious.

00:07:54But I think a lot of people are scared at making them at home, so I wanted to kind of break

00:07:58that down, because I think classically, you have a big pan on, and you're meant to get

00:08:01it raging hot, put the mussels in, put your wine in, and it all kind of spurts everywhere

00:08:05and you put the lid on, whereas we're doing it slightly different.

00:08:07So, just in the bottom, I've got some onions, garlic, and I've got some butternut squash

00:08:12that's just starting to sweat down with a little bit of oil, and once they get all nice,

00:08:16soft and tender, we're going to add some cider in here.

00:08:19I like cider, but just after Christmas, you might have some white wine, you might have

00:08:22some prosecco, you might have some bubbles left over, or beer, so I kind of grab whatever

00:08:27I've got left over and pop it in, but cider is a classic combination.

00:08:29So, pop that in, and you want that to come up to the boil.

00:08:34People are scared of mussels because it can make them very ill.

00:08:39I'll talk to everybody in three days.

00:08:41But I think that's it.

00:08:43I think it's just learning about looking after them.

00:08:46Like I always think, if you treat a butternut squash like you would want to be treated, you're

00:08:50going to treat it with respect, or if you're the flower, you treat it like how you would

00:08:53want to be treated, and it's the same with mussels.

00:08:55If you care for them and nurture them...

00:08:57I'm here.

00:09:00Panto season.

00:09:02You normally go there and come here.

00:09:05Yeah, go on.

00:09:06So, I think if you look after the mussels like you would want to be looked after, right?

00:09:09So, you get in the mussels, go to your local kind of fishmonger in Norfolk, you go on the

00:09:12side of the road, they'll have the shacks on the side of the road, get them, keep them

00:09:15nice and cool, then submerge them in cold water with some flour on top, and so what that'll

00:09:20do is when they sit there...

00:09:21Do you want a tip?

00:09:23So we had a...

00:09:24Hang on, I'll tell you.

00:09:25And then we had a Portuguese chef on a while ago, Enrique, Enrique, and he puts his shellfish

00:09:33in sparkling water, and it makes them open, and then spit out the grit.

00:09:37Which is amazing, but we can't all afford sparkling water to put them in.

00:09:41I want to hear the flour tip, what's the flour tip?

00:09:43So this is quite an old-fashioned Norfolk term, so what you do, you put the plain flour

00:09:47on it, and then you let them sit there, so again, as it breathes, it kind of takes the

00:09:51flour in, and then it'll spurt it out, and it kind of helps clean them, so it kind of gets

00:09:54a lot of that impurity and some of the grit out of them, so it kind of breathes it in

00:09:58and pushes it out.

00:09:59So you can either put them in your garage, because it's nice and cold at the moment, or

00:10:01put it in your fridge.

00:10:02But they'll keep for about four days, but just keeping it in that water, and keeping

00:10:06them going round.

00:10:07Water and flour?

00:10:08Water and flour.

00:10:09Do you change the water, or you just do it once?

00:10:10No, for a couple of days, I think it's fine, because you want that flour to come in and

00:10:13then come out again.

00:10:14Then give them a good old rinse off afterwards, and it does make it a lot more cleaner.

00:10:17Last question.

00:10:18Do you mix the flour and the water together, and then pour it on the muscles?

00:10:21No, just sprinkle it over and give it a mix around, and then it'll slowly but surely

00:10:24go all the way through.

00:10:25Wow.

00:10:26Do you remember that?

00:10:27But also, they can be quite scary at looking at.

00:10:30So you want to take the beards off and give them a good scrub.

00:10:32The beard is what kind of connects it to the rope, or kind of to the rocks.

00:10:35So you want to pull that off to get it out of the way, because it's not particularly edible.

00:10:39And then you want to make sure, if you've got any open ones, now this is where we all

00:10:42freak out with an open one.

00:10:43So all I like to do when I'm doing it, and I do bucket loads of them at Benedict's,

00:10:48give them a little tap.

00:10:49And if they then start to move in like that one, and they close up, means they're still

00:10:52alive and they're still good to use.

00:10:54If they don't, just discard them.

00:10:55But they're really great value for money, and they're a great source of protein.

00:10:58So I heard.

00:10:59Yes they are.

00:11:00Yeah.

00:11:01The other bit.

00:11:02So that then comes up to the boil.

00:11:03We now put our muscles in here, and you see there's no big rage and bubbles and all the

00:11:07rest of it, and we're all freaking out.

00:11:08It just goes in quite quietly.

00:11:10Get that kale in there.

00:11:11This is the time of year for kale, I feel.

00:11:13Mm-hmm.

00:11:14So we kind of mix them all around, and put them in.

00:11:17And pop the lid on.

00:11:19And that should be about two to four minutes, just for it to then all cook down, and then

00:11:23all open up.

00:11:24And then we'll add a little bit of cream, a little bit of lemon juice, and some butter

00:11:28as well.

00:11:29Do you want the stalks of the coriander, or not?

00:11:32Yes.

00:11:33Yeah, finely shredded?

00:11:34Yeah.

00:11:35Okay.

00:11:36So whilst we're doing that, the one thing I have done, forgot, is my lightly curried

00:11:39element.

00:11:40Oh, okay.

00:11:41So we're just going to add in our mild curry powder and our turmeric powder.

00:11:45Right.

00:11:46So I like to use mild curry powder.

00:11:47If you want it a lot hotter, you can put some fresh chillies in there, and kind of give

00:11:51it a real good boost.

00:11:52But I like to just have that mild flavour going over.

00:11:55And I love this, because one of those big one-pot wonders where you put around the table,

00:11:59everyone can dive in.

00:12:00My kids love it.

00:12:01Yeah.

00:12:02Cheap, accessible, don't go to them supermarkets and get those, you know, the ones in a backpack

00:12:06bag.

00:12:07Oh, the pre.

00:12:08You know, I don't even know what that does, or how they do that.

00:12:10But yeah.

00:12:11So put them in there, give them a good stir.

00:12:12You can already see they're already starting to open, and that's exactly what we want.

00:12:15And it's not stressing anyone out.

00:12:17OK.

00:12:18So what else is going on in your world?

00:12:20How's Benedict's?

00:12:21Good.

00:12:22Good.

00:12:23Yeah.

00:12:24It's been a good year.

00:12:25It's a difficult year for hospitality.

00:12:26I think we're all kind of trying to find a new path that works for all of us.

00:12:29But overall, I'm really happy with it.

00:12:31It's going great.

00:12:32Good.

00:12:33And we're kind of going into events now and kind of cooking in people's houses for

00:12:36small groups, which is great.

00:12:37So we're making that connection with customers and kind of really going into their environment

00:12:40instead of them coming into our environment, which has been lovely.

00:12:43Nice.

00:12:44And I think you've just retained three AA rosettes for the ninth year in a row.

00:12:51Yeah, I did.

00:12:52Congratulations.

00:12:53Thanks so much.

00:12:54Yeah, yeah, yeah.

00:12:55Hard work, right?

00:12:56Yeah, that's a good thing.

00:12:57Clap, everyone.

00:12:58Clap.

00:12:59Thanks so much.

00:13:00Yeah, so we did.

00:13:01Just after we first opened, because we turned ten this year, we managed to get the three

00:13:03rosettes quite quickly afterwards, so it was really great.

00:13:05But I remember when they first came in.

00:13:06They came in about a week after we opened.

00:13:08And they came in and had it, and I got my, you know, I got my two rosette plate.

00:13:12And I was so grumpy about going straight in with two that it irritated me so much that

00:13:15my daughter then used it as a breakfast plate until I got my third one.

00:13:19And then I put it on the wall.

00:13:21But yeah, we've had it ever since.

00:13:23Don't tell me.

00:13:24And how's the, how's the modelling?

00:13:26Ah, thanks for asking.

00:13:27Thanks so much.

00:13:28It's good.

00:13:29There might be some clothes that I'm kind of helping design and being involved with for

00:13:332026, which is quite exciting.

00:13:35So yeah, kind of trucker inspired, I think.

00:13:37Really?

00:13:38Yeah.

00:13:39That's kind of the look you give.

00:13:40Those are the vibes I'm getting.

00:13:42Yeah, and I think that it's quite fun.

00:13:44But do you know, like in our industry, it's really creative, right?

00:13:46And you talk to amazing people.

00:13:47So to actually go in this realm and start talking to different people about clothes and

00:13:51kind of what people like and what they don't like, it's been really interesting.

00:13:53And it's a great project for my wife and myself to get involved with.

00:13:56So I'm really enjoying that.

00:13:58So you can now see all my beautiful muscles have started to open.

00:14:00Come and smell.

00:14:01Come and smell.

00:14:02So butter goes in now.

00:14:03Mm-hmm.

00:14:04That's not really smelling.

00:14:05You just.

00:14:06Oh, sorry.

00:14:09Then we just.

00:14:10Telly, innit?

00:14:11They don't know.

00:14:12Yeah, lovely.

00:14:14Nice.

00:14:16So we just add in a little bit of double cream that you might have left over from kind

00:14:20of your Christmas pudding and all of that.

00:14:21So we add that in.

00:14:22A knob of butter, a good squeeze of lemon juice and let that all come together.

00:14:26Now this is great because it's basically a sauce in the bottom.

00:14:29You can dip all of this in and it all comes together beautifully.

00:14:32I'm going to whack a handful of your coriander.

00:14:37And my kids love it.

00:14:38You know, like without sounding all Norfolk, they love it.

00:14:41But they love it.

00:14:42We put it in the middle of the table.

00:14:44It's steaming away.

00:14:45It's cold outside.

00:14:46The log burners go in and we all dive in.

00:14:48I think there's nothing more exciting.

00:14:49It's painting a beautiful picture.

00:14:51At the Bainbridge household.

00:14:52Yeah.

00:14:53Do your kids actually like muscles?

00:14:54Yeah, they do.

00:14:55Yeah, yeah, yeah.

00:14:56They love it.

00:14:57And also, you know, just gone the last winter or the autumn, we were picking all these wild mushrooms.

00:15:02My children are so much into picking wild mushrooms.

00:15:04We must have picked about 25 kilos of mushroom this year.

00:15:07Wow.

00:15:08And it's just absolutely cool.

00:15:09Really?

00:15:10Yeah, yeah, yeah.

00:15:11My wife is kind of the queen mushroom picker, but my children get right stuck involved and do it.

00:15:14It's great.

00:15:15And it's free.

00:15:16It's free.

00:15:17The labour and the mushrooms.

00:15:19Yeah, yeah, totally.

00:15:20That was quite dangerous.

00:15:21But we didn't take them to the restaurant.

00:15:22My kids ate them all.

00:15:23Which is great.

00:15:24So.

00:15:25We should flag about it is quite dangerous to pick your own mushrooms.

00:15:28It is really dangerous.

00:15:29You need to know what you're doing.

00:15:30But my wife knows four or five different types and they're the only ones that we ever go to.

00:15:34So if you do pick wild mushrooms, pick the ones that you are 100% sure on.

00:15:37Ask questions about them and then you can enjoy them.

00:15:40Yeah.

00:15:41We ate them on toast.

00:15:42We make a stew out of them.

00:15:43Oh, it's incredible.

00:15:44How nice.

00:15:45If you want to try Richard's mighty mussels at home, you can find the recipe at bbc.co.dk

00:15:50or scan the QR code and it will take you straight to this dish.

00:15:54Right.

00:15:55Is that enough butter?

00:15:56You said you wanted it quite heavily.

00:15:57Love that.

00:15:58Now you've got our beautiful mussels.

00:15:59You saw how quick and easy that was.

00:16:01We're literally going to pour that in there.

00:16:02See that beautiful sauce.

00:16:03Did you get the coriander?

00:16:04Yeah.

00:16:05I'll put some in and I'm going to finish it with some coriander.

00:16:07Okay.

00:16:08So this is kind of, oh, you know, that steam coming off.

00:16:11That butternut squash for the sweetness.

00:16:13That curry kind of...

00:16:14Listen to you.

00:16:15You love the mussels, don't you?

00:16:16I love it.

00:16:17You're loving these mussels.

00:16:18Norfolk.

00:16:19Very excited about these mussels.

00:16:20Because I think this is perfect for January.

00:16:22There's no stress.

00:16:23We've all worked really hard.

00:16:24This now makes it super easy and accessible to make.

00:16:26It's delicious and it's the pride of Norfolk.

00:16:29I love a Norfolk mussel.

00:16:30Okay.

00:16:31All right.

00:16:32So just finishing off with a little bit of fresh coriander.

00:16:33Like I said, if you want it spicy, you could just add some fresh chilli on there.

00:16:37But that is my beautiful, lightly curried mussels, lightly curried morster mussels with our

00:16:44homemade soda bread.

00:16:45Well done.

00:16:46Well done.

00:16:47Well done.

00:16:48Right.

00:16:49That smells delicious.

00:16:50Okay.

00:16:51Inbounds.

00:16:52Let's put that in the middle.

00:16:53And...

00:16:55There's some...

00:16:56Also a really lovely...

00:16:57...bread.

00:16:58And with the mussels.

00:16:59If you take one mussel and then you kind of eat that first mussel, then you use that as a pincer to go in and get the other mussels out, then you don't have to get dirty hands.

00:17:08That's one of my favourite things.

00:17:10Do you know what I mean?

00:17:11Yes.

00:17:12Thank you for the admin chat.

00:17:13I think this is exactly how you should eat mussels.

00:17:17I agree, I agree, I agree.

00:17:18Helen!

00:17:19Yes?

00:17:20What's going on in here?

00:17:21So we...

00:17:22This one, as you rightly said, a cider would work brilliantly with this.

00:17:25Yeah.

00:17:26For wine, this is Gruneweltliner.

00:17:28This is from Morrison's, £10 from the best range.

00:17:31And it's an Austrian Gruneweltliner.

00:17:34Yeah, yeah.

00:17:35And so that's the grape, and this is made by, I think, one of the best winemakers for this particular grape in Austria, Marcus Huber.

00:17:43And it's got this almost like a kind of peach and white pepper tang going on.

00:17:50Oh!

00:17:51It's so good.

00:17:52So, yeah, so you need...

00:17:53It's delicious.

00:17:54So it has actually got a little gentle spice to it as the wine.

00:17:57I thought I could smell curry, but it's this.

00:17:59Yeah, there's no curry in there.

00:18:01No.

00:18:02Yeah, hopefully just that little touch of pepper picks out the spice in there.

00:18:05Absolutely delicious.

00:18:06And I love Austrian wines.

00:18:07Same.

00:18:08And it just would work perfectly with that.

00:18:09Yeah, so clean and fresh, you're right.

00:18:10And you imagine this January is cold outside, and you've got this steaming away, and a bottle of this.

00:18:14Yeah, exactly.

00:18:15Perfect way to start the year.

00:18:16Really nice.

00:18:17Delicious.

00:18:18Very nice, that helps.

00:18:20Glad you like it.

00:18:21I like one of those.

00:18:22How is it going down over there?

00:18:23Does anyone try some?

00:18:24Anna, do you want to try some soda bread?

00:18:25Oh, good.

00:18:26Yes, please.

00:18:27Let us know what you think.

00:18:28How come I'm O'Neill out the soda bread and no mussels?

00:18:31We can have mussels if you want.

00:18:32Do you want mussels?

00:18:33Yes, please.

00:18:34Go serve me.

00:18:35It's really good.

00:18:37How is it?

00:18:38Is it all right?

00:18:39Really lovely.

00:18:40I love the pumpkin seeds in it.

00:18:42Really delicious, because the texture is so lovely and soft, and those little surprises,

00:18:47those crunches in there is a great idea.

00:18:48Oh, good.

00:18:49Love it.

00:18:50And I think that's the big thing, is how quick and easy it is to make a soda bread and

00:18:54kind of bring it together with store cupboard ingredients.

00:18:56And it's not like a sourdough or things with lots of processes.

00:18:59You can make it all together as a family, in the oven, 40 minutes, you'll be lathering

00:19:02that butter off.

00:19:03You made it all look so effortless.

00:19:05Don't we?

00:19:06LAUGHTER

00:19:07I really do.

00:19:08I know.

00:19:09I...

00:19:10It's carnage in my kitchen if I was making this and making bread.

00:19:13You just whipped up that bread and just, there it is.

00:19:15Amazing.

00:19:16What are you cooking in a bit?

00:19:17Mmm.

00:19:18I'm going to teach you how to make mashed potato because I've seen you before and I

00:19:21don't...

00:19:22LAUGHTER

00:19:23And how will we be rounding off today's menu?

00:19:26Will it be Ashley's idea of food heaven, venison chestnut casserole with an array of

00:19:30winter veg?

00:19:31Or will it be her food hell, Korean-inspired chicken wings and ribs?

00:19:35Both delicious.

00:19:36And we've also got a fantastic dish from Andrew to look forward to as well.

00:19:40Right, let's catch up with Rick now in Thailand and he's visiting a market where they walk

00:19:45whatever you want.

00:19:46MUSIC

00:19:51Now, this is something I've never quite seen anywhere else in the world, not on this scale

00:19:56anyway.

00:19:57Well, I first came here 20 years ago.

00:20:00It's changed a bit.

00:20:01I think all the burners were over there then.

00:20:03But the thing that I really loved about this restaurant...

00:20:06Well, I suppose you could call it a restaurant, you might actually call it a supermarket.

00:20:10Because basically you go right down the end there and choose your fish and choose your vegetables and they bring it all back here and cook it for you.

00:20:19They give you a sort of suggestion of how to cook it, but generally it's just left up to the chefs.

00:20:24Well, it's a tourist attraction, no doubt, inspired by, guess who? Yes, that's right, the Chinese.

00:20:33So what you do is to select what you fancy from the fish market.

00:20:37Maybe a grouper, maybe a few of these freshwater prawns, and some blue swiver crabs, and possibly a mud crab.

00:20:46Basically you buy whatever takes your fancy, then you go up to the checkout and be prepared for a pretty serious bill, because it ain't cheap.

00:20:54From what I could make out, beautifully done split prawns with turmeric, clams in oyster sauce, the meat from the mud crab cooked with egg and more turmeric was brilliant.

00:21:08And steamed blue swimmers.

00:21:11And finally the grouper, hard fried, the most common way over here.

00:21:17It's a place definitely worth a visit, but maybe just the once, it was all a bit big and overwhelming.

00:21:25More on my scale was sum tum thai, we call it green papaya salad, pounded chilli and garlic, then dried shrimp.

00:21:33Now this was cooked by Sharon C, who was taught by her mum, that's very rare to find in a five-star hotel.

00:21:40She's added peanuts, chopped up French beans and tomato, which she gently bruises.

00:21:47This salad would be in my top five dishes in Asia, then palm sugar and fish sauce.

00:21:53When you see fish sauce, then lime juice isn't too far behind.

00:21:57The key to it all is shredded green papaya.

00:22:01This salad is so refreshing, sour and hot.

00:22:04Paradoxically, all that chilli and sourness seems to cool you down in a hot and steamy climate.

00:22:11It makes the perfect accompaniment to a very famous curry here in Thailand.

00:22:18That is very, very nice indeed.

00:22:21It's a massaman curry.

00:22:22It's really quite mild, which is unusual for Thailand.

00:22:26Its origins actually are India, and massaman means Muslim curry, but it's a very typically Thai dish now.

00:22:33And it partners very well, I think, this papaya salad, which of course is searingly hot.

00:22:39But like all eating in Thailand, everything comes together and you just take what you like and actually balance things yourself.

00:22:46When I got home, I decided to make this curry the way Sharon C taught me, using chuck steak.

00:22:52In goes some coconut milk, a couple of whole cinnamon sticks, and the thing that really matters to me are these black cardamoms.

00:23:02And they're not like the green cardamoms, they've got a lovely smoky flavour which will come out in the final dish.

00:23:08Some water, and finally a teaspoon of salt.

00:23:15I'm just going to stir all that lot in now.

00:23:19So now I'm going to roast or dry fry, pan fry these ingredients without oil.

00:23:27First of all some chillies, Kashmiri chillies, and then some whole coriander seeds, and then some cumin seeds.

00:23:34I mean the point of roasting all these is it just gives it an incomparable toasty flavour, the curry.

00:23:40And you can buy, sorry that was mace in there then.

00:23:44You can buy musselman curry paste, but you can't beat doing this sort of thing yourself.

00:23:49It really makes so much difference.

00:23:51Some cloves in there, there, some cinnamon.

00:23:54And finally some cardamom seeds.

00:23:56These are the seeds from green cardamoms this time, not the black cardamoms that I used earlier.

00:24:00I always think like a good meat curry needs toasted spices, but generally for a fish curry I favour not toasting them, just having it a bit more aromatic.

00:24:11So that's really hot.

00:24:12So now I'm going to tip those into a spice grinder and grind them all up.

00:24:17There we go.

00:24:18Right now, give them a grind.

00:24:24I fried off onion and garlic, and then I add the all-important shrimp paste.

00:24:29Not different really to adding anchovies in the Mediterranean meat stew.

00:24:34Then in go those ground spices, which I mix in with the fried onions and garlic, and put that into the food processor.

00:24:41I add chopped lemongrass, slices of ginger, and finally coconut milk, then blend.

00:24:49The beef has been gently simmering in that mixture of coconut milk, cinnamon and cardamom for nearly two hours, so it's pretty tender.

00:24:56I remove it and add some potatoes, which need to cook for about 15 minutes.

00:25:01So in with this wonderful, wonderful musselman paste.

00:25:07Stir that all the way through, like that.

00:25:12And now some tamarinds.

00:25:13Now this is actually what I call tamarind water, so I've taken the paste, which quite often has seeds in it, mixed it with a bit of water and put it through a sieve.

00:25:21Next, more coconut milk.

00:25:24That's a really important part of this curry.

00:25:27Put in with that.

00:25:28And now some palm sugar.

00:25:30About, well, a large teaspoon, I'd say.

00:25:33Maybe a bit more.

00:25:34And now fish sauce, of course.

00:25:38Here we go.

00:25:39And now to return the meat.

00:25:42So I'm putting in some fresh basil just torn up and some peanuts.

00:25:54Whole peanuts.

00:25:55Just gives a lovely little crunch right at the end.

00:25:58So there it is, the musselman or masselman curry.

00:26:02A Thai dish, no doubt, but one that would not exist today had it not been for those early Arab traders

00:26:08who introduced Muslim curries and spices to Thailand.

00:26:18Thanks for that, Rick.

00:26:19Right, Ashley, you said you wanted to do so with aubergines.

00:26:22Yes.

00:26:23Because you don't like them spongy.

00:26:25I don't know what to do with them.

00:26:26You don't like them?

00:26:27I kind of get defeated by an aubergine and I'm angry about that.

00:26:29Don't be angry, it's just an aubergine.

00:26:31OK.

00:26:32OK, so I've got this little recipe.

00:26:35So this is a Sicilian-inspired recipe.

00:26:38This is involtini.

00:26:40So I'm going to make some little rolls with the aubergine.

00:26:44So I think...

00:26:46Stop me if I'm wrong over here, Chef.

00:26:48Don't worry, we will.

00:26:49Yeah, I know.

00:26:51I think the thing with aubergines is that if you hit them with too much oil,

00:26:56they're just going to absorb.

00:26:57So you could put them in the pan with a lot of oil and they're just going to keep on.

00:27:02Yes.

00:27:03And then we're just going to grill those on both sides and that's going to cook them.

00:27:07A couple of minutes on each side.

00:27:09They do lose their thickness.

00:27:11They do.

00:27:12And then we're left with that.

00:27:14Wafer-thin aubergine.

00:27:16Right.

00:27:17So those are the aubergines.

00:27:19Right, I'm going to make a very quick tomato sauce.

00:27:21I've got some garlic, rosemary, a bit of basil and then just some tinned cherry tomatoes.

00:27:29Tinned cherry tomatoes?

00:27:30Tinned cherry tomatoes.

00:27:31Tinned cherry tomatoes.

00:27:32I made my own tomato sauce this year.

00:27:34Have you really?

00:27:35Yes.

00:27:36With my own tomatoes from our greenhouse.

00:27:38OK.

00:27:39It tastes good?

00:27:40They were amazing.

00:27:41Absolutely beautiful.

00:27:42And we got them to really late in the year until the end of November or something.

00:27:46That's quite unusual to be getting as much as that late.

00:27:48They keep a warm greenhouse.

00:27:49Yeah, yeah.

00:27:50That's good.

00:27:51Right, so we've got a tomato sauce.

00:27:52You cook that down until it looks like that.

00:27:55I'm going to swap those over.

00:27:56And that will take about like 40 minutes an hour.

00:27:59You can add a little bit of sugar if they're not too, if it needs a little bit of sweetness.

00:28:04And then bring these aubergines over here.

00:28:07I'm just going to basically, I've got some noodles.

00:28:10Okay, some thin vermicelli.

00:28:12I'm going to chop up some basil and a little bit of mint.

00:28:14And then I'm going to fill the rolls with the herbs and a little bit of ricotta.

00:28:20And the noodles.

00:28:22And some parmesan.

00:28:23And then we'll get to that in just a minute.

00:28:27Right.

00:28:28Noodles rather than pasta?

00:28:29Well, same, same.

00:28:30Right.

00:28:31Vermicelli, noodles.

00:28:32Just all very sort of fine angel hair pasta.

00:28:35They call pasta noodles in America, don't they?

00:28:38Yeah.

00:28:39They do.

00:28:40Thanks.

00:28:41He said, spouting her knowledge.

00:28:46So listen, tell us about Shetland.

00:28:48Yeah, well obviously I'm not going to give any spoilers.

00:28:50No, no, no.

00:28:51Because there are people that will want to watch it box set.

00:28:53Absolutely.

00:28:54And watch it one after the other.

00:28:55There were a few people that enjoyed having to wait.

00:28:58But other people that didn't like having to wait.

00:29:01And they're waiting to watch it all in a one-er.

00:29:03Yeah, let's not do that.

00:29:04So tell us about what's it like sort of living and working up there.

00:29:07Well, it's a beautiful place to film.

00:29:09It's absolutely glorious.

00:29:10The weather is obviously does its own thing and we have to fit in around that.

00:29:16Yeah.

00:29:17It's one of these places that I'd never been to until I started filming there.

00:29:21Beautiful.

00:29:22Oh, it's kind of bleak but beautiful at the same time.

00:29:25Yeah.

00:29:26And I think that Shetland is the star of the show really.

00:29:29And I think we just all sort of fit in around it.

00:29:31And there's quite a lot done for us already with that landscape, isn't there?

00:29:36Well, it's moody.

00:29:37It lends itself to quite a dark murder drama.

00:29:42Yes, yes.

00:29:43Yes, it's quite noir, they call it.

00:29:45Certainly not a cosy crime, is it?

00:29:47No, it's not.

00:29:48And that's kind of why I love it.

00:29:51Yeah.

00:29:52Because the plots, like I said, they're very dark.

00:29:55Yeah.

00:29:56And they're not entirely what you'd expect from a BBC...

00:30:00No, I mean, the scripts are always amazing, I have to say.

00:30:04They're always, every year we get there.

00:30:07But I tend to not know who the murderer is.

00:30:10Because for the first three episodes, we get there and we do the first block.

00:30:14And I always like to try and work it out myself.

00:30:16So when you get there, do you go, oh, no way!

00:30:20I did the first year, I didn't see that one coming.

00:30:22Right.

00:30:23But this year I did a bit better, actually.

00:30:26I was kind of, I'm obviously becoming better as a detective, I think.

00:30:30Maybe that's because I sit up in Shetland in the evenings,

00:30:33watching true crime and felting.

00:30:36Felting?

00:30:37Felting.

00:30:38What's felting?

00:30:39Well, this is a hobby that I took up when I was in Shetland.

00:30:42Stephen Robertson has sheep.

00:30:44Who's he?

00:30:45Who plays Sandy.

00:30:46OK.

00:30:47Yep.

00:30:48He has his own smallholding and he's got these beautiful moorit sheep.

00:30:50And I got some wool from him.

00:30:54And...

00:30:55I was not expecting this chap.

00:30:57No, I know.

00:30:58OK, so Sandy actually keeps sheep.

00:30:59He does, yeah.

00:31:00Right.

00:31:01And he got me this beautiful brown sheep wool.

00:31:04Not a fleece, because it was just the wool.

00:31:06Yeah.

00:31:07Covered in, quite frankly, faeces and urine.

00:31:09Nice.

00:31:10Leaves and things.

00:31:11And I had to wash it before I was to do anything with it.

00:31:14Little did I know it was going to, like, take me hours.

00:31:17My colleagues were phoning me up, going,

00:31:19Ashley, are you coming to the pub?

00:31:20And I'm like, no, no, I can't.

00:31:21I've got to...

00:31:22I'm, like, rinsing out this sheep wool.

00:31:24My whole flat smelling of...

00:31:27..as you can imagine.

00:31:28It sounds horrible.

00:31:29I know.

00:31:30It was quite therapeutic.

00:31:31I liked it.

00:31:32This is a bit of me.

00:31:33I'm into stuff like this.

00:31:34You had to use a bit of filler liquid on it to try and get the smell out,

00:31:37to get rid of the grease and the lanolin,

00:31:39and wash it several times and dry it, and wash it several times and dry it.

00:31:42And what you do is, you get a little, um, sort of piece of material

00:31:47and you've got a special needle.

00:31:48Mm-hm.

00:31:49Are you still with me?

00:31:50I am.

00:31:51Yeah, yeah, yeah.

00:31:52Do I look like I've seen some?

00:31:54A little bit.

00:31:55Other people are wild swimming in Shetland.

00:31:58The rest of the crew are wild swimming and paddle boarding,

00:32:00and I'm sitting there watching through crime felting.

00:32:03But, yeah, anyway, yes, I made a nice little Scottish Highland scene

00:32:07when I was there.

00:32:08When you first said that's what you were doing,

00:32:10I pictured the old fuzzy felt.

00:32:12Yes.

00:32:13They're making a fuzzy felt picture.

00:32:16Like, okay.

00:32:17Yeah, no, no.

00:32:18Very therapeutic.

00:32:19Yeah, it was one of these sort of therapeutic activities.

00:32:22Some people were knitting.

00:32:24There were a few of the crew that were knitting.

00:32:26And, yes.

00:32:27Okay.

00:32:28Those are very wholesome.

00:32:29Yes, it was very wholesome.

00:32:30Do you let loose?

00:32:31We do let loose.

00:32:32There are a couple of wonderful pubs in Shetland

00:32:35and we all frequent them on a Saturday night.

00:32:37Okay.

00:32:38There's a great deal of camaraderie.

00:32:39Quite often there's a bit of fancy dress going on.

00:32:41We have themed fancy dress nights.

00:32:43Yeah.

00:32:44Amazing.

00:32:45Well, the pub in the show looks divine.

00:32:48The pub in the show is absolutely charming.

00:32:50Not however on Shetland.

00:32:52I hasten to add.

00:32:53The magic of television and all that.

00:32:54Yeah, yeah.

00:32:55Which is one of the things that quite a lot of the Shetlanders

00:32:57get a wee bit irked about.

00:32:58They say, but you walked along that street there

00:33:01and I know there's not a pub on that street.

00:33:04Secret pub.

00:33:05We always just say that, quite frankly,

00:33:07we can't afford to film on Shetland for that amount of time.

00:33:10Yeah.

00:33:11For that amount of time.

00:33:12Yeah.

00:33:13Is the police station as high-tech as it looks?

00:33:14Is the what?

00:33:15The police station.

00:33:16Is it as high-tech as it looks?

00:33:17Not really because we've still got a blackboard, haven't we?

00:33:20We've still got that.

00:33:21Yeah, but the outside is quite a new building, isn't it?

00:33:23No, that's the mortuary.

00:33:25Oh.

00:33:26I do watch it.

00:33:30I do.

00:33:31You're a super fan as well, you told me.

00:33:33I know, but in my head I thought it was like this super new modern building.

00:33:36No, the police station is quite an old kind of granite building.

00:33:39Oh, okay.

00:33:40I'll have to watch it again.

00:33:42Right, I will.

00:33:43Okay.

00:33:44Right, anyway, I made things.

00:33:45A bit more tomato, let's get some mozzarella over that,

00:33:49and then that gets baked.

00:33:51Matt, that looks gorgeous.

00:33:52It looks amazing.

00:33:53It really does.

00:33:54Is that a compliment?

00:33:55Mm-hmm.

00:33:56It was a mistake, I'm sorry.

00:33:57I can't believe you can concentrate on that while I was whittering in your ear

00:34:00about fancy dress and felt.

00:34:02I'm upset, I got the police station and the morgue mixed up.

00:34:07All right, so let's get that in there.

00:34:09Ashley, can I ask you a question?

00:34:11Yes.

00:34:12So I love, I love a murder mystery, right?

00:34:14And I love crime programmes and stuff.

00:34:16And I always worry about the actors who are involved in doing it.

00:34:19Because it can be a rabbit warren that you kind of disappear down,

00:34:22don't you?

00:34:23Or do you, like, you know, do you kind of live and breathe it

00:34:26for the time you're on Shetland?

00:34:27Or is it very different and kind of disassociated from each other?

00:34:30I must admit, because I'm on my own up there,

00:34:33in between my felting and my fancy dress nights,

00:34:36I do go down a little bit of a rabbit warren,

00:34:39and I do kind of end up finding myself gravitating towards programmes

00:34:44that pertain to the world that I'm in.

00:34:46Yeah.

00:34:47You know, true crime shows and things like that,

00:34:51but I do tend to switch off a little bit and watch a bit of reality

00:34:54television without guilt, I hear.

00:34:56Yeah, quite right, too.

00:34:57Yes, yes.

00:34:58A bit heavy otherwise, wouldn't it?

00:34:59Oh, aye, yes.

00:35:00All that murder.

00:35:01Sorry.

00:35:02Right, that's very hot.

00:35:03All that what?

00:35:04Murder.

00:35:05All that murder.

00:35:06That would end the oven for about, sort of, 30 minutes or so.

00:35:11It's very hot, be careful.

00:35:12Right, it's OK.

00:35:13You tell you that.

00:35:14How will I be rounding off today's show?

00:35:15Will it be Ashley's Food Heaven, a winter-warming casserole?

00:35:18If so, I'm going to slow-cooked venison shoulder

00:35:20in some port and some wine until it's melted the mouth tender,

00:35:23and serve it with some butter-glazed carrots,

00:35:25some new potatoes, celeriac and a bit of cavalloneera.

00:35:27Or her idea of food hell, which, frankly,

00:35:30is a lot of people's heaven, whibs and...

00:35:32whibs? Ribs?

00:35:33Whibs.

00:35:34Whibs.

00:35:35If so, I'm going to make spicy Korean sauce,

00:35:38which I'll slather over pork ribs and chicken wings,

00:35:41and I'm going to serve with a fiery bok choy and cucumber salad.

00:35:44Stay tuned to see how she'll detect her own fate.

00:35:47How's that?

00:35:48Really good.

00:35:49No, it's not oily.

00:35:50No, not at all.

00:35:51Not spongy.

00:35:52No, it's really lovely.

00:35:53Good.

00:35:54Really good.

00:35:55You're welcome.

00:35:56Right, let's head outdoors now with Hairy Bikers,

00:35:57and they're going back to basics with a couple of wood-fired treats

00:36:00in the forest.

00:36:01We're borrowing Chris's outdoor kitchen to cook up an epic woodland feast.

00:36:15A root vegetable tray bake with sage and onion stuffing balls.

00:36:20And a three cheese tear and share on the side.

00:36:24It's an old cliche, but for me, Kingy.

00:36:27Wood-fired ovens means bread.

00:36:29Mmm.

00:36:30She would do a smoked cheese tearing and sharing.

00:36:33I'm going to do some roasted veggies as well.

00:36:37Starting off with the stars of the show, the veggies.

00:36:40We're using carrots, celeriac and beetroot cut into wedges.

00:36:45For my cheesy dough balls, I'm using my tried and tested pizza dough.

00:36:50Do you know what's my classic go-to lockdown white bread pizza recipe?

00:36:55500 grams of flour, 300 ml of water, one of sugar, two of yeast,

00:37:01and three of olive oil.

00:37:03Perfect.

00:37:05Knead the dough until it's smooth, soft and springy.

00:37:09Simple.

00:37:10Nice, eh?

00:37:12It's important to cook the beetroots separately

00:37:15to avoid the colour bleeding into the other vegetables.

00:37:18I've got the celeriac and the carrots in one,

00:37:21people up in the other, cover it in salt, don't put it in oil.

00:37:24And a few sprigs of time for good measure.

00:37:27When the pizza dough is ready, brush with oil.

00:37:31I'm going to use the old shower cap routine, Kingy, to leaven it.

00:37:34It's brilliant, isn't it?

00:37:35Keeps the dust out, keeps the heat in.

00:37:37I'm just going to put that by the pot belly to double in size.

00:37:39Lovely.

00:37:40The veggies are almost ready for the oven,

00:37:42but first off, a little top tip.

00:37:45When you're roasting vegetables in a wood-fired oven,

00:37:47you just need a little bit of water in the bottom

00:37:49because the heat's pretty intense.

00:37:52into the oven for 20 minutes.

00:37:55From one ball to another,

00:37:57I'm finally cutting a large onion for me stuffing balls.

00:38:01What's your favourite stuffing?

00:38:03You know what, dude? I think probably sage and onion.

00:38:05Yeah, mine is too.

00:38:06It's old, it's predictable, but it's great, isn't it?

00:38:09Sweat the onions on the hob.

00:38:11I'll just turn the gas up.

00:38:13Well, go on then.

00:38:18When the onions are nice and translucent,

00:38:20add a teaspoon of dried sage and some lemon zest.

00:38:23Take off the heat and allow to cool.

00:38:27To that, I'll add me breadcrumbs and an egg,

00:38:30and then they're ready to roll.

00:38:35While the veggies are still cooking, slice two red onions.

00:38:39Add them to the roasting tin and cook for a further 20 minns.

00:38:44By now, the dough should have doubled in size.

00:38:46And it's ready to be turned into a magnificent,

00:38:49cheesy dough, bowl, tear and share.

00:38:52I've got some, like, smoked mozzarella,

00:38:54some smoked cheddar and parmesan.

00:38:56Yeah.

00:38:57I'm going to make a big bowl of a third, a third, a third

00:38:59of grated cheese.

00:39:00And I'm going to make, like, little walnut-sized balls,

00:39:03a bit like a kid would do.

00:39:04Nice, yeah.

00:39:05And put each one at the centre of my bread roll.

00:39:07Perfect.

00:39:08So when you tear one off,

00:39:09you've got, like, this three cheese melted centre.

00:39:11Lush.

00:39:12Yeah, it's dirty, but nice.

00:39:14Yeah, absolutely.

00:39:15You know, whenever you make cheese bread,

00:39:16I'm always surprised how much cheese you need to put in.

00:39:19Right, Kingy.

00:39:20Knock back, roll out, and cheese up.

00:39:23Brand.

00:39:24Add the cheese to your dough and roll.

00:39:26Repeat the process till all the balls are rolled,

00:39:29placing them into your pan.

00:39:31And finish with an egg wash.

00:39:33I mean, these balls are going to swell up,

00:39:35they're going to join one another,

00:39:36so it's a proper three-cheese,

00:39:38tear-and-share fantasy wood-fired bread.

00:39:40Sold that one, haven't I?

00:39:42Definitely.

00:39:43I'm there, dude, I'm there.

00:39:45Add a sprinkle of parmesan and ash salt

00:39:47before putting away for a final rise.

00:39:50We're using that mouth-watering cider

00:39:53to start the base of our Moorish gravy.

00:39:56So, dude, I've got 150ml of veggie stock.

00:40:00Yep.

00:40:01I'm going to use 150ml of that fantastic,

00:40:04fantastic apple cider.

00:40:06Marmy, mate.

00:40:08One teaspoon.

00:40:09Yeast extract.

00:40:10A teaspoon of Dijon mustard.

00:40:14And a spoonful of elderberry sauce.

00:40:17Stir to combine and warm it through in a hot pan

00:40:20to activate the yeast.

00:40:22Add the beetroot to the other vegetables.

00:40:26And once warmed, pour the sauce over the roasting tray,

00:40:30along with a tin of cannellini beans.

00:40:35There we go.

00:40:36And that'll thicken the sauce nicely.

00:40:37Oh, God, that's looking great.

00:40:38Isn't it?

00:40:39Right.

00:40:40Should I dispense my creatures?

00:40:41Absolutely.

00:40:42Place the stuffing balls evenly across the roasting tin

00:40:46and bake for 20 more minutes.

00:40:48I want them to go a bit crispy as well on the top.

00:40:50Oh, yeah, it's a must, isn't it?

00:40:51With the veggie tray bake coming along nicely.

00:40:54Right.

00:40:55My three cheese dough balls are also ready for the oven.

00:40:59Put the bung on.

00:41:01I'm slicing and seasoning our foraged ink-capped mushrooms

00:41:05as a final flourish.

00:41:08Oh, stuffing balls are colouring up a treat.

00:41:10Thanks, honey.

00:41:11Yeah.

00:41:12I'm going to keep the integrity of those if I can,

00:41:15because they look quite spectacular, don't they?

00:41:20Back in the oven for a final five mince

00:41:22to toast off those wonderful mushrooms.

00:41:27And we're ready to serve up

00:41:29a smoky root vegetable tray bake

00:41:31with sage and onion stuffing balls.

00:41:34And a three-cheese Terran share bread.

00:41:37Whoa.

00:41:38There you go.

00:41:39Look at this.

00:41:42When we're doing vegetarian food,

00:41:44we wanted to have, like, the garnishy bits,

00:41:46the gravy bits.

00:41:47It makes a big difference with veggie food, doesn't it?

00:41:49That sometimes they're just kind of glorified side dishes.

00:41:52Yeah.

00:41:53But if you've got the full works...

00:41:54You want a proper meal, don't you?

00:41:55Yeah, yeah.

00:41:56I'm coming again, I'm coming again.

00:41:57Look, we're in the north.

00:41:58It's big portions, isn't it?

00:41:59Hey.

00:42:00Look at that mushroom on there.

00:42:01Yeah, we went out foraging.

00:42:02I don't eat any of the ones that Dave found.

00:42:04Oh, guys, this is gorgeous.

00:42:09The flavour in this gravy is really good.

00:42:11There's a cider in that.

00:42:12Yorkshire cider.

00:42:13Oh, right.

00:42:14And your ketchup.

00:42:16Bread's good.

00:42:17Bread's really good.

00:42:18I think it's kind of doughy and gooey and perfect for dipping in.

00:42:21Mmm.

00:42:22It just makes you feel good, doesn't it?

00:42:23You can ventures like this.

00:42:24Yeah.

00:42:25Well, it's nice to have a few mushrooms on there as well.

00:42:27But they add a sort of an umami to it, don't they?

00:42:30The smokiness and those mushrooms and things.

00:42:32They sort of balance the other earthy flavours you've got.

00:42:36Mmm.

00:42:41Food like that in the forest would make me go camping a lot more.

00:42:44Anyway, what will I be making at the end of the show?

00:42:47Will it be Ashley's food heaven, slow cooked venison with a medley of winter veg?

00:42:50Or her idea of food hailed Korean chicken wings and ribs with a Korean bok choy and cucumber salad?

00:42:56Stay tuned to see how we'll decide her fate using her powers of detection.

00:43:01Right, Anna, shall we get on with this?

00:43:03Right, I'm going to get the spuds in the oven.

00:43:05You start chopping the olives and the herbs there for me and get the kind of, I guess the dressing to go on top of our fish.

00:43:12You like everything small, don't you?

00:43:15I like everything even in size, so just do that, Matt.

00:43:21And then I'm going to wrap my fish.

00:43:24So I think this is a brilliant way of kind of making minimum amount of mess and maximum amount of flavour.

00:43:33So I'm going to burn some butter and then I'm going to place my fish in this kind of piece of greaseproof paper

00:43:40and bake it in the oven.

00:43:43OK.

00:43:44I think it's a really good way of dealing with fish.

00:43:48And do you use seaweed a lot in your cooking?

00:43:51Yes, of course I do.

00:43:52I mean seaweed is so nutritional.

00:43:54I don't know why we stopped using it.

00:43:56It's another kind of vegetable that you can forage for free, you know.

00:44:00Maybe not perhaps as much this time of year because it's very cold.

00:44:04But when it comes to the kind of spring, summer months, it's good.

00:44:08And that's why today I'm using a bit of dried dulce in it.

00:44:11OK.

00:44:12OK.

00:44:13Where do you get yours from?

00:44:15Is it the sort of thing that you get foragers?

00:44:17Yes, so I would buy it from seafood foragers, particularly in south and north of Ireland.

00:44:24OK.

00:44:25So there's people who actually go out and they collect it for me.

00:44:27And we get some...

00:44:28Can you get it in supermarkets then?

00:44:29Yes, you absolutely can.

00:44:31Yeah, no, you can.

00:44:33But as a chef, obviously, there's a certain type of seaweed and stuff that I'm looking for.

00:44:38What is your...

00:44:39Is it this dulce?

00:44:40This is dulce, but my favourite is definitely peppered dulce.

00:44:43It's an absolute game changer.

00:44:44OK.

00:44:45So once your butter is kind of almost kind of turning a nut brown colour,

00:44:50that's when you're going to want to pour it on top of your fish.

00:44:54OK.

00:44:55I'm just going to put a little bit of butter in this pan,

00:44:58which I'm going to put my mash in now in a second.

00:45:01Right.

00:45:02So, yes, this kind of nut brown colour.

00:45:04I don't know what camera catches this, if you can see that...

00:45:06Tom Cam.

00:45:07There you go.

00:45:09Ooh, can you see that?

00:45:10OK, so I'm just going to put a little bit of that on top of my fish.

00:45:14It obviously doesn't have to be hot when you're putting it on,

00:45:17but it does help flavour-wise with the garlic.

00:45:20And I put a little bit of zest.

00:45:21Can you smell that, Matt, already?

00:45:22Very nice.

00:45:23The smell of brine butter is just amazing, isn't it?

00:45:25Oh, just...

00:45:26Like, in any way you cook it, it's just brilliant.

00:45:28Whether it's fish or meat or chicken,

00:45:30or even just whipping it up after it's cooled down to have more bread,

00:45:33it's just amazing.

00:45:34Absolutely.

00:45:35And I feel like it was a real, like, chef trick that we knew for years

00:45:38and we didn't necessarily share.

00:45:41So I think it's quite nice that it's kind of...

00:45:43reaching, you know, civilians now.

00:45:46So I start twisting the paper from the corner.

00:45:49LAUGHTER

00:45:51And...

00:45:52Civilian.

00:45:53Twist it all the way around.

00:45:54Wow.

00:45:55It's questionable whether you're a civilian or not, Matt.

00:45:57Glad you said it.

00:45:58Just keep twisting it all the way around, all the way around,

00:46:00twisty, twisty, twisty.

00:46:01And what that does is that essentially it creates this wonderful little pouch

00:46:04that will keep in all of the flavour and the juices.

00:46:08And I pop that in the oven for about nine minutes, 180, 190 degrees.

00:46:15Uh-huh.

00:46:16And then I'm just going to move on to my little spud-a-roos.

00:46:19Right.

00:46:20So talk us through the perfect mash.

00:46:22So perfect mash is a thing I could talk about all day long.

00:46:27Well, give us about a minute on it.

00:46:29OK.

00:46:30I've baked the potatoes.

00:46:33And the reason being is that I feel the type of potato that is best for mash

00:46:38is a floury potato, a very floury potato.

00:46:41So that would be like Cares Pink is a great one.

00:46:44King Edward is another good one.

00:46:46And very often with those kind of potatoes, they, um...

00:46:50They kind of explode in the water.

00:46:53Right.

00:46:54This looks like it's gone a bit funny on me.

00:46:56You want me to...

00:46:57Anyway.

00:46:58Just squeeze it out.

00:46:59So they explode in the water.

00:47:02And then as a result, become waterlogged.

00:47:04When you bake them, they don't.

00:47:06That doesn't happen.

00:47:07So I start off in the pan.

00:47:09So I've got, without being too technical, I think I cooked, uh...

00:47:12It was approximately, let's say, 600 grams of potato.

00:47:15And you get about 300 grams of flesh out of that.

00:47:18OK.

00:47:19I've got about 50 grams of butter in here.

00:47:22And I only do butter-based mash.

00:47:26I don't put cream near my, um...

00:47:27Why not?

00:47:28Because I think...

00:47:30It's too delicious.

00:47:31I think it gives a completely different type of mash.

00:47:34So it's not like a mash that I...

00:47:35I don't not like cream-based mash.

00:47:37Uh-huh.

00:47:38I, um...

00:47:39I just feel that the flavour of the butter is different.

00:47:41I love cream for specific things.

00:47:43But for this, it's no.

00:47:44OK.

00:47:45So then, if you can see the mash now, mash...

00:47:47Is this how you do it in the restaurant?

00:47:48This is how I do it in the restaurant.

00:47:49What do you do with these?

00:47:50Oh, the ultimate chef's treat.

00:47:52They are staff food.

00:47:53They go for staff food.

00:47:54Oh, the ultimate chef's treat.

00:47:55Yes.

00:47:56Get their butter, spill it in.

00:47:57Bit of salt, squeeze it together.

00:47:58That's it.

00:47:59It's really true.

00:48:00Ripping down your chin.

00:48:01Oh, no.

00:48:02You're excited about the old potato skin, aren't you?

00:48:03Oh, I love potato skin.

00:48:04More than I expected.

00:48:05So...

00:48:06Right, attention.

00:48:07Sorry.

00:48:08So, what you're looking for is that when you're adding the butter, that it almost looks like

00:48:13it's kind of split.

00:48:14Split.

00:48:15And then you know that enough butter has been added.

00:48:17OK.

00:48:18And that's when you're going to add your warm milk.

00:48:20Mm-hm.

00:48:21If you add cold milk to hot potato, it will set a type of lump...

00:48:27Starch.

00:48:28Yeah, it'll set the starch into a lump that you will not be able to remove.

00:48:31You won't be able to pass it through any type of fine sieve.

00:48:34And then as you add in the milk, it almost starts to kind of soak up the liquid really

00:48:39quick and it just keeps kind of taking the liquid and then makes it creamy.

00:48:45So it kind of looks like it's not working until then it actually works.

00:48:49Sure.

00:48:50And then we're going to have a little...

00:48:51So do you think you get a sort of pure taste with just milk?

00:48:55So...

00:48:56I think...

00:48:57Oh, yes.

00:48:58I think you get a much purer taste.

00:48:59Exactly.

00:49:00And it's about a specific flavour that you get from butter.

00:49:05And it's light.

00:49:07It's not heavy.

00:49:08Do you use Irish butter?

00:49:09I use Irish butter, yes.

00:49:10I do use Irish butter, but I don't discriminate against British butter.

00:49:13You know what I mean?

00:49:14We have similar climates.

00:49:15I have a question over here.

00:49:16But I do, obviously, Irish restaurants use Irish butter.

00:49:18I was just going to ask.

00:49:19You used a sort of press for the potato rather than a masher.

00:49:23Yes.

00:49:24But why?

00:49:25Mashers for me.

00:49:27Big no-no.

00:49:28They, well, they are very, unless you've got the most perfect potato with the perfect

00:49:33time of year, they very often will give you kind of lumps.

00:49:38So yeah.

00:49:39Let me just give this a quick taste.

00:49:40So also you'll notice that I'm using like a technique where I squash down the mash.

00:49:44I turn it around.

00:49:45I'm treating it almost like it's a delicate chocolate mousse to a certain extent.

00:49:49It's like a lot of foldings going in.

00:49:51But that's a potato, is that a potato ricer that you used, is that right?

00:49:56Say again.

00:49:57Yes, it was a ricer.

00:49:58That's correct.

00:49:59Yes.

00:50:00But if you don't have a ricer, you know like a sieve, like a regular sieve that you have

00:50:03at home.

00:50:04Pushing your potato through there is another alternative way to getting a lovely smooth

00:50:08mash.

00:50:09Yeah.

00:50:10All the juicy looses in there.

00:50:11Would you ever put mashed potato in a blender?

00:50:12I think somebody should remove this man from the building.

00:50:16Well, I'm just, I'm asking for the general public.

00:50:18No.

00:50:19I'm just, you know like, civilians.

00:50:20Civilians.

00:50:21As we call them on this show.

00:50:23All the civilians watching this show out there, do not put your mashed potato in a blender.

00:50:27Or a food processor, you kind of see people do that sometimes.

00:50:30My father-in-law.

00:50:31Are you telling me how he makes me?

00:50:32Yeah.

00:50:33I'm asking for her father-in-law.

00:50:34Yeah.

00:50:35I don't agree with that.

00:50:36But he also insisting, insists on drinking wine if it's corked.

00:50:40Because he doesn't like waste.

00:50:41So, you know.

00:50:42What?

00:50:43Just saying.

00:50:44Yeah, honestly.

00:50:45Blended potatoes and corked.

00:50:46Really?

00:50:47Yeah.

00:50:48Wow.

00:50:49What a treat it must be to go over.

00:50:51That's fine.

00:50:52Because we just give him all the cork pline.

00:50:55He's fine.

00:50:56Corked, really?

00:50:57Yeah.

00:50:58Nice.

00:50:59Right.

00:51:00Right.

00:51:01So, I'm just removing the skin.

00:51:02Yes, I am.

00:51:03Good.

00:51:04Just removing the skin.

00:51:05And then I put a little sprinkle of salt on top, and then I'm just going to place that

00:51:09on my plate.

00:51:10There you go.

00:51:11Yes.

00:51:12It's essentially like an en papillot with the fish that you've done.

00:51:14That's exactly...

00:51:15Yeah, en papillot.

00:51:16Like with a...

00:51:17Yeah, yeah, yeah.

00:51:18I mispronounce things all the time.

00:51:20If you fancy recreating Anna's seaside spread at home, you can find her recipe at bbc.co.dk

00:51:26for slash Saturday kitchen, or scan the QR code below and it'll take you straight to this

00:51:30recipe.

00:51:31Can I have a little bit more lemon zest in there, please?

00:51:33Certainly.

00:51:34No.

00:51:35No.

00:51:36And if you wanted to, you could just serve that parcel at the table now and just kind

00:51:40of rip it open and they can get it out themselves, or...?

00:51:42Absolutely.

00:51:43I think that is...

00:51:44You can also have all sorts.

00:51:45You could have like...

00:51:46You know, like a boiled baby potato sliced up in the bottom.

00:51:49You could have a whole meal inside it.

00:51:50Right.

00:51:51Right.

00:51:52You can start to put some of that lovely dressing on top if you don't mind.

00:51:54Mm-hmm.

00:51:55So it's definitely a technique that you could, once you've mastered it, you could use all

00:51:58year long.

00:51:59I think that this is an old school method of cooking dinner that we stopped doing.

00:52:05So I think it's time we do it again.

00:52:08It's the kind of thing I had when I was a kid and I want to kind of bring it back again.

00:52:13Yeah.

00:52:14Just because it...

00:52:15Nothing...

00:52:16It keeps the mess away.

00:52:17All the sauce is made in one kind of pan.

00:52:20It's quite handy.

00:52:22And then we just press those little puppies on top.

00:52:26Even from here that mash looks outrageously good.

00:52:30Yeah.

00:52:31I love a bit of mash.

00:52:34And...

00:52:35Happy?

00:52:36I guess so.

00:52:37I'm looking for a yes.

00:52:39Yes.

00:52:40Hang on.

00:52:41Lovely seaweed.

00:52:42Yes.

00:52:43Oh my goodness.

00:52:44It looks beautiful.

00:52:45What's it called?

00:52:46It's called a perfect mashed potato with baked sea bass and a nice olive salsa on top.

00:52:52Nice.

00:52:56That looks delicious.

00:52:58Right.

00:52:59Okay.

00:53:00Let's go.

00:53:01There you go.

00:53:02Tuck into that.

00:53:03Guys.

00:53:04Oh, I can't move.

00:53:05Oh, thank you.

00:53:06Right.

00:53:07What have we got?

00:53:08Helen?

00:53:09So we have got for this, we have got...

00:53:11The grape is called Bacchus and...

00:53:13God of wine.

00:53:14The...

00:53:15What's he?

00:53:16Again?

00:53:17The God of wine.

00:53:18Oh, look at you.

00:53:19I mean, suddenly...

00:53:20Latin...

00:53:21Right there.

00:53:22Thank you very much.

00:53:23Yeah.

00:53:24Sometimes you do come up with these facts that I am really quite impressed by.

00:53:27That's much better than the old German asparagus.

00:53:28I'm thinking when he went to school they did Latin.

00:53:31Like, how long ago was that?

00:53:34Okay.

00:53:35Okay.

00:53:36It's from the Co-op.

00:53:37It's £13.

00:53:38Right.

00:53:39And...

00:53:40Can't all rely on modelling, can we?

00:53:42Latin!

00:53:43And let me just tell you where it's from because hopefully you will be really surprised.

00:53:48I want you to taste it first.

00:53:49Mmm.

00:53:50Do you think it's delicious?

00:53:51It's delicious.

00:53:52I think it's delicious.

00:53:53The smell is amazing.

00:53:54So it's from England and it's £13.

00:53:57It's an English Bacchus.

00:53:58Mmm.

00:53:59So this is new, fairly new in the Co-op in their irresistible range.

00:54:03It is irresistible.

00:54:04Made by Balfour in Kent.

00:54:05It's so good, exactly.

00:54:07Because with this dish, obviously some freshness, but with the mash in there too, you need something

00:54:12and it's almost got that very slight creaminess to it.

00:54:15Oh, yeah.

00:54:16It's so delicious and what it really picks up is the kind of dressing that's on top of

00:54:20the fish.

00:54:21So even if you had like a tomato salsa with the shallot in it, I can really feel that

00:54:25it pairs so well with it.

00:54:27Excellent.

00:54:28Oh, I'm glad you like it.

00:54:29You know what you're doing.

00:54:30Thank you very much.

00:54:32How is the food?

00:54:33Amazing.

00:54:34The mash is just sublime.

00:54:36I'm just trying to slow down.

00:54:37I'm going to finish it too quickly.

00:54:38Okay.

00:54:39That's a good thing, right?

00:54:40It's a very, very good thing.

00:54:41Salsa, it's all good.

00:54:42Well done.

00:54:43Thank you very much.

00:54:44Very good, very good.

00:54:45Right, let's head to France now with Marcus Waring and he's at a family-run restaurant

00:54:50that fuses Provencal produce with global cuisines.

00:55:01I'm off to a family-run restaurant in the heart of St. Remy that breaks with traditional

00:55:05French cuisine while keeping local Provencal produce front and centre.

00:55:10Chef Jana and daughter Fiona have created a dining experience that celebrates different

00:55:17food cultures from around the world.

00:55:19And I'm bringing them some fresh goat's cheese to help make a special dish from this month's

00:55:25Lebanese menu.

00:55:26Bonjour.

00:55:27Bonjour.

00:55:28Bonjour.

00:55:29Enchanté.

00:55:30I love this restaurant.

00:55:31It's unique.

00:55:32Wow.

00:55:33Yes.

00:55:34It's inspired for travel.

00:55:35She adapted kitchen for the client to not be scared.

00:55:37Yes.

00:55:38To be more adventurous.

00:55:39OK.

00:55:40How hard is that though?

00:55:41Here in Provencal, they love the tradition.

00:55:43They adore it.

00:55:44They stick by it.

00:55:45When something different comes along, do they accept it?

00:55:48Yes.

00:55:49What?

00:55:50Yes.

00:55:51Yes.

00:55:52People are used to eat the same way.

00:55:54And you know how French people we are.

00:55:56We are proud and we want to keep our tradition.

00:55:59Yes.

00:56:00There is a lot of immigration and we take inspiration for that too.

00:56:03It's unique.

00:56:04Yes.

00:56:05Yes.

00:56:06A real melting pot of culture and cuisine.

00:56:08I'm intrigued to see how Gianna transforms a simple ingredient like this.

00:56:14Oh, la, la.

00:56:15I'm sure you recognise it.

00:56:16Ah, but I know.

00:56:17Can you show me how you make one of your dishes?

00:56:19Because I really am excited about seeing what you're doing.

00:56:23All right.

00:56:24Let's go.

00:56:25All right.

00:56:26All right.

00:56:27Goat's cheese in the base is her own twist on tradition.

00:56:28Oh, yeah.

00:56:29So, I get the feeling I've ended up here in front of the board means I've got some jobs.

00:56:43Oh, yes.

00:56:44You've set this station up very well.

00:56:47So, right, give me a job.

00:56:49What can I do?

00:56:50Peeling garlic.

00:56:51What a surprise.

00:56:52Oh, no, no, no, no.

00:56:53Oh, no.

00:56:54Oh, no.

00:56:55Oh, no.

00:56:56Oh, no.

00:56:57Oh, no.

00:56:58Oh, no.

00:56:59Oh, no.

00:57:00Oh, no.

00:57:01Oh, no.

00:57:02But once again, the apprentice gets it wrong.

00:57:03This much?

00:57:04All right.

00:57:05All right.

00:57:06All right.

00:57:07All right.

00:57:08All right.

00:57:09All right.

00:57:10It will peel it.

00:57:11Careful.

00:57:12It's an African vibe, that one.

00:57:13Yeah.

00:57:14Yeah.

00:57:15Yeah.

00:57:16Yeah.

00:57:17This is like a weapon.

00:57:18It's dangerous.

00:57:19It isn't crushed garlic Janna wants.

00:57:21It's garlic cream.

00:57:26I'm doing it.

00:57:27Thank you, Marcus.

00:57:28Cream to Chef Janna's standards.

00:57:30Before the garlic can be infused, soft goat's cheese needs to be loosened.

00:57:35Lightly beaten, Janna adds Greek yogurt, the traditional base for labneh.

00:57:40That's great.

00:57:42Once blended together, in goes the precious garlic cream.

00:57:46That's great.

00:57:47There's nothing.

00:57:48No way.

00:57:49She's like, you see?

00:57:50You see?

00:57:51A season, a stir, and into a muslin bag to drain.

00:57:56I've got to clean the bowl out, because I know she's watching me.

00:58:00Very tight.

00:58:01Tight, tight, tight, tight.

00:58:02And you can see already the apprentice coming.

00:58:04Out comes the excess whey, leaving nothing but the garlicky cheese.

00:58:08I'm going to put it in the fridge.

00:58:10Now it's time to build a Lebanese spice mix to dress it with.

00:58:13Again, using ingredients you'd find in most French kitchens.

00:58:17You have to do it flat.

00:58:19Oh, wow.

00:58:20You can smell.

00:58:21The spices and fresh herbs like mint and rosemary are universal.

00:58:33It's how you use them that makes all the difference.

00:58:36Yeah, I seem to be doing all the work today.

00:58:40Apprentice.

00:58:41Apprentice.

00:58:42Apprentice.

00:58:43Apprentice.

00:58:44I'm not even a commie chef.

00:58:45I can't believe that.

00:58:48I'm not even the sous chef, the chef to party or the commie.

00:58:51I am the apprentice chef.

00:58:53The crossovers keep coming with dried apricots and fresh figs.

00:58:58Classically French and Middle Eastern.

00:59:00Now that I've done all the work...

00:59:02Time to appreciate some of Janna's hard work.

00:59:05Yesterday's drained labneh.

00:59:07OK.

00:59:08Perfect.

00:59:10It just needs a quick stir to soften.

00:59:13What's this?

00:59:17Finally, a light drizzle of olive oil gets mixed through

00:59:20and it's time to assemble.

00:59:22Janna is doing something with so many different flavours

00:59:25and stories from around the world here in Provence

00:59:28with these ingredients, so I think it's great.

00:59:31This is such a simple no-cook dish.

00:59:33Once you have the base, you can add whatever herbs,

00:59:36fruits and spices you want to flavour it up.

00:59:40Rose.

00:59:41Rose.

00:59:42For the colour and for the smell.

00:59:44Right.

00:59:45So a little bit of the mint, a little bit of parsley.

00:59:48Nice.

00:59:49Van Gogh.

00:59:50It's a picture.

00:59:51Yes.

00:59:52Chef de Van Gogh.

00:59:53Yes.

00:59:54Look at that.

00:59:55Perfect.

00:59:56I think there's only one thing we have to do now

00:59:59and that is taste.

01:00:00Yes.

01:00:01Mangez.

01:00:02Goûtez.

01:00:05It's clean.

01:00:06It's fresh.

01:00:07It's well-balanced.

01:00:08Super.

01:00:09Oh, merci.

01:00:10It's delicious.

01:00:11I think it's delicious.

01:00:12I really do.

01:00:13Oh.

01:00:14With her twist on Provencelle produce, Janna really knows how to beat her fellow locals at their own game.

01:00:22Thanks for that, Marcus.

01:00:23Right, Andrew.

01:00:24We're turning up the heat here.

01:00:25Literally.

01:00:26Let's do it.

01:00:27Let's do it.

01:00:28What is it?

01:00:29We're going to do a thousand chilli chicken.

01:00:30Okay.

01:00:31As I said before, lots of chilli, not very much chicken.

01:00:32Okay.

01:00:33And the fun of it really is about digging in communally and finding the chicken within the chilli.

01:00:43Amongst all this lot.

01:00:44Amongst all that lot.

01:00:45See who can handle the chilli.

01:00:47No, you don't eat the chilli.

01:00:49But what I want to show is that even a dish like this, which is seemingly so quick and so, you know, every day.

01:00:57Actually, there's some fundamental techniques that we need to cover in order to go through it.

01:01:01And I do this every day, every time we come on Saturday Kitchen.

01:01:03I have a feeling that people forget, so I need to remind everyone.

01:01:05Okay.

01:01:06And the same with cooking white rice.

01:01:07Mm-hmm.

01:01:08Don't do it in a pan.

01:01:09Okay.

01:01:10Right.

01:01:11Marinating chicken.

01:01:12First of all, we have our chicken.

01:01:14And I know this is going to sound really bad, but we will sometimes add a bit of water to it.

01:01:20Okay.

01:01:21So add a bit of water.

01:01:22For what reason?

01:01:23To basically make it slightly more moist.

01:01:28Two Michelin stars, everyone.

01:01:31Two stars.

01:01:32Wow.

01:01:33Bang.

01:01:34But what I'm going to show you is that actually, when you add water, the chicken, the protein, any protein, has an incredible ability to absorb more moisture.

01:01:43Yeah.

01:01:44Okay.

01:01:45So, as you agitate it, what you'll see is that the water is all going in.

01:01:49At which point, I will add some salt.

01:01:51Mm-hmm.

01:01:52Add some salt.

01:01:53Mm-hmm.

01:01:54Seasoning.

01:01:55And then I'll add a little bit of bicarb.

01:02:00Mm-hmm.

01:02:01Now this is...

01:02:02Soften?

01:02:03This is basically, yeah, a tenderising agent.

01:02:04So I always say this, as I did last time, different cultures use different things.

01:02:08Yeah.

01:02:09Whether it be acidity through lemon or it be yoghurt in Indian cuisine.

01:02:12Mm-hmm.

01:02:13This to me is the perfect one because it's very, very consistent.

01:02:15You know exactly what the pH will be.

01:02:17After you've added the bicarb, you're going to add some soy.

01:02:20Mm-hmm.

01:02:21For flavour.

01:02:22Some Chinese rice wine.

01:02:23Like so.

01:02:24Right.

01:02:25And then you're going to just agitate it until all the flavour goes in.

01:02:29And then we're going to start sealing.

01:02:31So we're going to start sealing off with a little bit of potato starch.

01:02:34Mm-hmm.

01:02:35That will create a layer around the chicken when we fry it.

01:02:39And then we're going to add some egg white.

01:02:42That will add a second layer to go around it to protect it again.

01:02:45Okay.

01:02:46So effectively it will just...

01:02:47It will stop the chicken from going dry.

01:02:48And then at this point, this is marinated.

01:02:51You'll cover it in oil.

01:02:52Right.

01:02:53Preferably not really expensive olive oil, which I...

01:02:57Hey-ho.

01:02:58And then you can leave that in the fridge overnight.

01:03:01And then the bicarb is basically tenderizing.

01:03:03Right.

01:03:04Right.

01:03:05Okay.

01:03:06So you've got your chicken.

01:03:07Yep.

01:03:08Which is being marinated.

01:03:09And we're just going to bring it over here.

01:03:10Mm-hmm.

01:03:11And we're going to dust it in corn flour, like so.

01:03:12Right.

01:03:13And then we'll just drop it into the oil.

01:03:15Like so.

01:03:16Okay.

01:03:17So just a very light coating.

01:03:18Just a very, very light coating.

01:03:19And that's what we've done there earlier.

01:03:21Exactly.

01:03:22Exactly.

01:03:23And so it gets one fry.

01:03:24We're going to fry it one time to cook.

01:03:26Okay.

01:03:27And then, while you prepare all the other ingredients.

01:03:28Right.

01:03:29We're going to just prepare this.

01:03:30Let it cool down.

01:03:31And then we're going to fry it again to make it extra crispy.

01:03:33Okay.

01:03:34Right.

01:03:35Now, we're going to do the wok part.

01:03:37Where's Uncle Ken when you need him?

01:03:39So we've got the ingredients here.

01:03:40Garlic, ginger, citron peppercorn, lots of chilli.

01:03:41Right.

01:03:42Garlic.

01:03:43I don't know why everyone waste so much time mincing it by hand.

01:03:44You know, when they go like that and then the other way.

01:03:45Just like, just get...

01:03:46Just get...

01:03:47Wow.

01:03:48Okay.

01:03:49All right.

01:03:50You're done, all right?

01:03:51That's done.

01:03:52Right.

01:03:53That's your garlic minced, okay?

01:03:54Which we now have here.

01:03:55Okay.

01:03:56So we're good to go.

01:03:57We've got the garlic here.

01:03:58We've got the ginger here.

01:03:59Yeah.

01:04:00We've got everything good to go.

01:04:01So we are ready to start using the wok.

01:04:02Okay.

01:04:03Do you want me to get on with this rice?

01:04:04Yes.

01:04:05While you do that?

01:04:06Yes.

01:04:07Right.

01:04:08Talk us through perfect rice then.

01:04:09What have we got here, first of all?

01:04:10So, perfect rice is very, very subjective.

01:04:11So my perfect rice may be different to yours.

01:04:12Just nicely cooked then.

01:04:13Even nicely cooked can mean lots of different things, right?

01:04:16So I like my rice, steamed rice.

01:04:17I like it to have just a little bit of stickiness to it.

01:04:20But I like there to be a little bit of kind of jasmine flavour.

01:04:22Mm-hmm.

01:04:23So some people will just cook jasmine rice.

01:04:39So that would be Thai hamali rice.

01:04:40For this one, I prefer to mix it 50-50.

01:04:43So I got half jasmine and half Japanese nashika rice.

01:04:46Cause Japanese nashika rice is a little bit glutinous.

01:04:48Okay.

01:04:49hold it together when you steam it afterwards right it would just clump

01:04:52onto the end of your chopstick okay which is my thing you know it's what I

01:04:56like to do do you wash this you wash it you wash it until the the water goes

01:05:01clear mm-hmm and then again using a really high-tech piece of equipment for

01:05:07my mother-in-law which is here that our rice cooker this thing here which

01:05:11probably cost less than a lot of pans it's super efficient and it's really

01:05:16good at somehow making you look less stupid when you measured the water wrong

01:05:23it just it will just fix so you don't need those fancy rice cookers with all

01:05:28the yeah you don't just run out push pull the water out yeah and then when the

01:05:31water runs clear you put enough water in so that when you put your hand flat on

01:05:35the rice it goes up to your first middle knuckle right for you okay so right so

01:05:42you do this quite a few times yeah keep on doing until it goes and then you do it

01:05:46like that yeah yeah rather than like that yeah that should be in the okay you

01:05:51know oh I see right okay so let's get right in there right and there okay just

01:05:58what's so interesting is that I use the same method and I would imagine that Matt's

01:06:03knuckles are bigger than my knuckles but I have the same rule it's kind of a magic

01:06:06trick yeah and it only works in a rice cooker if you try and do it in a pan it won't work plus your

01:06:10hand doesn't yeah it doesn't even fit in okay fine I've got I've got the gist so

01:06:17then lid on and then put it on and then it will just do its own thing fine that's it

01:06:22okay so now we're gonna start cooking we get a hot pan yeah put the ginger in again it's

01:06:29very forgiving this dish you can add as much or as little as you want you add the garlic same

01:06:34principle you know you okay so you've got your very fancy two Michelin starred Chinese restaurant

01:06:41do you ever hanker after having like like you know you see a lot of French chefs with their

01:06:45their multiple of stars do you want like a bistro a sort of quick cook because all the food you do on

01:06:53here shows us the really really good dishes that we we know and love whereas your Michelin one sort

01:07:00of takes a different level do you always do you ever sort of have a desire to cook like this well

01:07:05of course every day when I'm eating right I think more importantly it's about the fact that actually

01:07:10the once very unique thing about Chinese cuisine it's actually from the very top or perceived to be

01:07:19fine dining all the way down to very kind of street food yeah actually the principles are very much

01:07:23the same okay so it's not like a different cuisine all together just a lot in the presentation yeah

01:07:29that's yeah plus I'm now a youtuber you see yes I've noted and you know what I watch them they're very

01:07:36very good and you're very very funny on it oh you've got that kind of a very relaxed way to say funny face

01:07:44so we're gonna put the chicken in okay and I don't know if you can smell the citron pepper from there

01:07:56and what tell us about this this amounts of chili because I've had dishes like this and you'll have

01:08:02sea bass floating in a whole oily slick of chilies yeah absolutely I think you know you it's eating in

01:08:12different cultures means different things right so I think when when you're eating like this in in

01:08:16China it's it's more than just the idea of a combination of flavors it's a it's an activity

01:08:22it's a pastime it's the idea that you're sitting around and you're looking for the chicken you're

01:08:30looking for the chicken you're chatting right you know you're having a drink together it's a puzzle of

01:08:35the whole experience okay so we've had the marinated chicken yeah to be marinated overnight and then

01:08:41we've dusted it in potato starch and deep-fried it all the way through until it's super crispy okay

01:08:45and then we've added it to the garlic the ginger the chili and then we're seasoning up great we're

01:08:50ready to go lovely so we're gonna plate it up that was really quick that is super quick but then again

01:09:01it's it's all in the preparation right even with dim sum it's all in the preparation the cooking is

01:09:05three minutes when you make dim sum and the actual cooking the actual preparation takes about two

01:09:10days yeah it's a little more than anything else going on here yeah we're gonna just top it up with

01:09:15a little bit of sesame oil okay just to finish it as a reminder you can find all of today's recipes at

01:09:37bbc.co.uk forward slash kitchen or you can scan the QR code below and it will take you straight to

01:09:42Andrew's chili chicken beautiful what is it thousand chili chicken yeah with some really beautiful

01:09:49steamed rice nice okay right Richard you want to get that up yes I do there you go so bubbles house I

01:10:04have to say there was only one way to go with this recipe it had to be it had to be bubbles because

01:10:10when you've got heat like this in in a dish you you just really want something that is going to be

01:10:17refreshing if you throw a wine at this with lots of flavor they're just going to have a massive fight

01:10:23so let's just assume that the the chicken and the chilies have won in this case and what our wine is

01:10:29doing is just being really refreshing and light and lovely this is a Cremont de Bourgogne from Majestic

01:10:36called Moyer Thomas and so Cremont is made in the same way champagne so it's fermented in the bottle

01:10:43but it's from regions other than champagne but if for my money if you want to get one that is as

01:10:48similar to champagne as possible go for a Cremont de Bourgogne because it's Chardonnay based and Pinot

01:10:55Noir two of the same grapes in champagne and the region is fairly close as well some of the others you

01:11:00know much further south so this one has got that same kind of there is a bit of creaminess on there

01:11:06there's some Gamay in here too actually because of Cremont de Bourgogne but it's just it's got the

01:11:10fizz and the toast and that's what you want and for this is 15 pounds so good yeah so good delicious yeah

01:11:19oh good really good it's really good this is amazing oh thank you really delicious how was that

01:11:24hmm amazing hmm what's so interesting though is the outside it's got that rate it's got a really nice

01:11:30crispiness but it really is juicy and soft in the center it's that perfect balance of love textures

01:11:36it's so I really like those chilies munching into those chilies every now and again don't eat all the

01:11:41chilies hmm should you not be eating the chilies traditionally no no this is part of the game was looking for

01:11:49the chicken yeah yeah because your smell you can still taste it on the chicken but it's not overwhelming

01:11:54yeah and a lot of it's the aroma when it arrives at the table you just get this whiff of like

01:11:57citron pepper with the chili which is they we call it a mala sensation and if you eat too much of it has a

01:12:03a numbing sensation so you start dribbling down the side of your face

01:12:07old age right we're gonna soon find out isn't it we're gonna soon find out with Ashley's tucking into her food

01:12:14having a food hell but first let's head around to Nigella's for an indulgent chocolate treat

01:12:19this cake isn't just divine to eat it's also really easy to make just a case of mixing wet

01:12:32ingredients into dry I'll start with a dry plain flour and enough sugar to balance the immense amount

01:12:43of bitter cocoa that comes after on top of that baking powder and bicarb without which the cake will

01:13:03not rise enough and last go into the dry ingredients is fine licorice powder enough to give a pronounced hit

01:13:13but trust me the effect is oh so subtle

01:13:16then the wet ingredients just three

01:13:27first milk you can use semi-skinned but I use almond milk not least because then it's a dairy-free cake for

01:13:36those who want it so next some sunflower oil and then eggs and once combined they can be added to the dry

01:13:56ingredients this is when the magic happens the pale speckled flour is transformed into a glistening rich mahogany paste

01:14:10and this becomes a glossy batter thanks to the addition of some water from a recently boiled kettle

01:14:26I whisked this in swiftly then pour the smooth chocolatey batter into two lined and greased sandwich

01:14:39tins and don't even think of using loose bottom ones or the batter will escape

01:14:44these need about 25 minutes in a moderate oven then let them cool

01:14:59my cakes have been waiting so patiently to be iced and I'm happy to be

01:15:15my cakes have been waiting so patiently to be iced and I'm happy to oblige so

01:15:30I'm starting with a whisper of licorice just to dissolve that bit of hot water

01:15:45well now I have some information to impart I'm going to show you my magic trick I take this

01:15:52I put a bit of oil in it brush it and because I'm using golden syrup it won't stick this is

01:16:07good for honey treacle anything like this and now I will perform said magic trick

01:16:15all comes out and while this comes to a bubble I'm going to top my chocolate the last and very

01:16:29important ingredient in the icing this chocolate is good and dark a bitter hit against the ambrosial

01:16:40sweetness of the golden syrup so heat off this is crucial the rubble tumbles in and I just need to

01:16:55swirl the pan it's not very demanding work so that the chocolate is submerged and I can get on with

01:17:04filling the cake the cakes will look quite flat at this stage they're meant to now I'm cake down here

01:17:13it's only right that the filling for this cake should be blackcurrant jam oh I love its malevolent glint

01:17:23and the sharpness of the jam is just what you need to punctuate that rather sort of husky licorice quality

01:17:40and now lid on

01:17:45and it's ready to receive a swathe of glossy chocolate whisk it on

01:17:58it's a bit of coaxing shy

01:18:09I'm not a neat freak and I love it when the chocolate drips down the edges

01:18:20black currants can be quite hard to find although you can sometimes get them frozen

01:18:28however I have been known to scrummage about a frozen packet of mixed berries just to get the black

01:18:36currants for this

01:18:41it's not the most exciting work but it's worth it

01:18:47thanks Nigella right it's time to find out whether it's food heaven or food hell for Ashley so

01:19:01heaven was like a stewy wintery venisony thing with veg hell was wings ribs but with Korean sauce so you

01:19:11like that right which could it be so Ashley a culinary crime is about to be committed there are two suspects

01:19:19these this mob here in front of us should Helen be known as the Hampshire hacker or Richard be renamed as Bainbridge the butcher

01:19:30one of them is going to commit a major fraud they both got a board and they're both going to tell you they have heaven in their hands but can you detect who's telling the truth

01:19:41to look at what you've got look on your cards see what you've got Helen McGinn you're going to be useless

01:19:49I think you are already

01:19:51Ashley you have to use your your fine-tuned detective skills to question these two idiots and

01:19:58suspects I mean I decide your fate so Ashley would you ask ask the question okay also Ashley's gone smiles gone called us in the room oh

01:20:11oh okay oh yeah okay number one where were you last night

01:20:16his restaurant really his restaurant yeah can you vote was he there yes you saw him yes

01:20:25right number two where were you at home

01:20:30at home yes you didn't go out no okay we're gonna get straight to the point have you got heaven number

01:20:40one well I wouldn't lie to you would I it's of course I have number two yes

01:20:50so rubbish number two yes is this funny

01:20:56you got heaven in your hands yeah yeah yeah no I don't think so I think it's you number one I think you have heaven

01:21:10you're good I only got one GCSE and it's drama really yeah yeah that was quite right thank you for that

01:21:18yeah that was quite good by you

01:21:20all right I know I know that's just not talk about it

01:21:22predictably rubbish

01:21:22go back to the safe zone

01:21:23right uh do you want to do some veg yes

01:21:26okay they have this out of your way

01:21:28oh yeah thank you very much

01:21:29uh where have we got right here's the veg

01:21:32so tell us about this uh this wintry stew affair

01:21:36why just this time of year is this something you would do

01:21:41it's when it's cold outside you want a kind of a hearty stew

01:21:45mm-hmm I think like I said earlier on I quite often see a deer on the road and I think oh what a waste

01:21:51that's right if you see one of the roads you can pick it up apparently so I haven't done that on the school run

01:21:58I also feel quite exotic to be having venison actually it's not something that I would have

01:22:05every day so it's it's a little bit special as well I think um but you were a vegetarian for 20 years

01:22:1320 years actually well I was a pescaterian okay I ate a lot of fish but venison was actually the

01:22:18first piece of meat that I had when I went back to eating meat what suddenly changed things I think

01:22:26when I had my son um I was eating some sort of processed vegetarian or something like that

01:22:35okay weird meatless thing right and I looked at it I didn't seem to have anything that resembled food in

01:22:42it and I just thought if I can go back to something that's honest and okay that makes sense because

01:22:50a lot of um I find that and I'm sure I'll get shot down for this but I find a lot of uh vegan foods

01:22:57can be heavily processed vegetarian different ball game yeah you can eat very very well as a vegetarian

01:23:04I've not had much to do with vegan foods to be honest actually I don't think I quite know what to do with that

01:23:08really no I don't um right anyway so we're going to color the venison uh pad it dry which I didn't do

01:23:16that's been marinated in in port and red wine overnight with the veg so then we're going to use

01:23:20all that and uh cook it in the stock and the the port and the red wine um all right let's get so you

01:23:27spend a lot longer than I am over it so how long would you cook that for uh oh probably about going on

01:23:35two hours something like that yeah and then in with that now you bring that up to uh to a simmer um

01:23:43reduce it down by a half and then you would add the stock and then right at the end I'm going to add

01:23:50uh some oops some chestnuts into it and the chestnuts will just sort of slowly uh break apart

01:23:56uh hells what are you drinking so with venison is quite a lean meat so actually wine wise you don't

01:24:05want anything too tannic and powerful but you you still need a sort of elegant power if you know what

01:24:12i mean and pinot noir is your grape for that but pinot noir normally can be quite expensive uh it's not a

01:24:19cheap grape to grow and it only likes certain spots but this is from chili uh the brand is a raza is this

01:24:25is their pinot noir from a conca which is quite far north so it's like one of chili's cool spots right

01:24:32so have a smell it's nine pounds from tesco and it has just nine pounds it's amazing value this wine

01:24:39it's just such a brilliant place for it and this particular producer just seems to get all the best

01:24:45bits out of pinot noir for a more kind of fruity style but it's still got really nice texture yeah

01:24:55it's like a juicy pinot noir it is a juicy pinot noir yes sometimes sometimes i order a pinot noir and

01:25:00then it kind of it's heavy and it's it's you know but this is my kind of pin oh good it's almost

01:25:05velvety as well that's exactly the word to describe it that's the perfect word it's really lovely yeah

01:25:11you like that good like that with your bowl of stew you'll be happy yeah i feel i've slightly

01:25:16redeemed myself i'm not sure i have that was very good it was actually you were very good yes thank you

01:25:27well he is a model

01:25:28he only had to tell the truth that's true i mean the if there was an actor another actor here in the

01:25:41room i mean i know i've got improvements i could make but

01:25:45but you can give her notes really well thank you darling it's quite difficult for me doing calder

01:25:52in high heels i have to say well no it turns out it's not she wears a substantial boot um what is

01:25:58the food like on the shetland well our catering is rather wonderful um charlie the caterer who's been

01:26:05on it for since since i've done it he sources a lot of stuff locally when he's cooking so he gets a

01:26:11lot of really beautiful fish oh nice yeah yeah so we're very lucky he keeps us well fed that's uh

01:26:17that's really good yeah it yes it's not just kind of you know yeah it's not yeah because we've had

01:26:23some in the past in previous jobs that have been literally you just eat it to keep warm but this is

01:26:29this is something to look forward to yeah and are they long days they can be long um and a lot of

01:26:36outside maybe a lot of outside in shetland yeah um which can be quite cold but the thing of being

01:26:41up there is you get about 20 hours of daylight when we film so it very seldom gets dark so they have

01:26:46to sometimes make things look darker yeah in post-production in the grade and of course in winter

01:26:51it's like 20 hours of darkness and four hours of light yeah um and when does it get filmed uh april

01:26:59till about august okay yeah okay so it's relatively relatively warm well i had a heat wave the first

01:27:07year i did it people were literally getting sunburned and i was up to my neck in a cashmere scar yeah

01:27:15right okay so so the veg was just um blanched and then we've tossed it in some uh foaming butter a little

01:27:24bit of cavalry nero um how much butter went in there's quite a lot of butter makes the world seem

01:27:29a better place i think butter yeah yeah especially this time of year yeah totally really it's like a

01:27:35little golden ray of sunshine yes it is all right stop acting you can't have enough of it you know uh

01:27:43right uh let's get some cutlery sorry actually there you go uh so let's just remind people you can uh

01:27:50watch all uh 10 series of shetland on the bbci player um tuck into that uh so just a reminder

01:27:59you took over your venison and all that marinades uh for about sort of around about two hours until

01:28:05you can just push uh the meat apart with a spoon add some chestnuts give it another sort of 30 minutes

01:28:12or so and just let it sort of sit and they they will sort of some of them will stay whole some of them

01:28:16will break up but it's just kind of it's just a nice little addition oh that's so tender so tender

01:28:21it's just falling apart i'm falling apart i don't know whether you're acting or not i'm smiling okay

01:28:29good right well thank you everyone uh that's all for us today on saturday kitchen thanks to richard

01:28:34anna andrew helen and of course ashley all the recipes from the studio on the website bbc.co.uk

01:28:39forward slash saturday kitchen i've got more best bite to you tomorrow morning on bbc2 and i'll be

01:28:44wartsing my way back here live next saturday with special guest shirley ballas enjoy the rest of

01:28:49your weekend bye for now

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