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00:00:00Good morning, we've got a lively lineup of menu
00:00:05masterminds ready to deliver delicious comforting dishes with international inspirations along
00:00:10with a very healthy portion of entertainment.
00:00:13Sad to get you alive.
00:00:36Good morning.
00:00:37Welcome to the show.
00:00:38Adam Byatt, Susie Lee and Tom Parker Bolt.
00:00:40Specialist subjects are cooking foolproof, flavoursome feasts, and everyone knows Helen McGinn's
00:00:45subject is wine, especially when it comes to rosé, annoyingly.
00:00:50He's already put one or two of the people in this studio under the MasterChef Spotlight.
00:00:55Mastermind, sorry.
00:00:56That's why we rehearse.
00:00:57But as well as...
00:01:00This is his role as a quiz show host.
00:01:02He's a newsreader and a BAFTA winning global adventurer.
00:01:05Please welcome Mastermind's host, Clive Myrie.
00:01:11Wow.
00:01:12I've literally rehearsed that six times.
00:01:13I think my wife would quibble with...
00:01:15The MasterChef illusion there.
00:01:16Not much of a cook.
00:01:17Erm...
00:01:18Let's just say that...
00:01:19Okay.
00:01:20My wife is a very, very good cook.
00:01:21Okay.
00:01:22So why would I take over the kitchen?
00:01:23It doesn't make any sense.
00:01:24100%.
00:01:25Absolutely.
00:01:25Now, Celebrity Mastermind is back.
00:01:28Yep.
00:01:29You can catch everything...
00:01:30On iPlayer currently.
00:01:31You've done it.
00:01:32I have.
00:01:33You've done it, Susie.
00:01:34Really badly.
00:01:35But it's okay.
00:01:36No.
00:01:37No one does badly.
00:01:38No one does badly.
00:01:39Oh, come on there too.
00:01:40Don't tell me that everyone is a winner.
00:01:41It's for charity.
00:01:42Everyone is a winner.
00:01:43It's true.
00:01:44That is.
00:01:45No.
00:01:45When are you coming home then?
00:01:46I'm not dead.
00:01:47I would crumble.
00:01:48Come on.
00:01:49You'd be a winner too, man.
00:01:50You'd be a winner too.
00:01:51No, I wouldn't.
00:01:52I'd be...
00:01:53Awful.
00:01:54Anyway...
00:01:55We've also been enjoying you on Best Mites.
00:01:57Going around on your jaunt, which could be seen as a jaunt.
00:02:00Jolly going around the Caribbean.
00:02:01It could be.
00:02:02It could be.
00:02:03But it's very hard work, ladies and gentlemen.
00:02:04Yeah.
00:02:05It's very, very...
00:02:05It's very hard work.
00:02:06Going around the Caribbean.
00:02:07Talking to fantastic people.
00:02:08Eating wonderful food, art, culture, music.
00:02:10Everything.
00:02:11Winning BAFTAs along the way.
00:02:12That was quite nice, little bauble.
00:02:14But we don't do it.
00:02:15I'm going for the trophies.
00:02:16Do you not?
00:02:17No.
00:02:18Oh, come on.
00:02:19No.
00:02:20Now, before we...
00:02:20Let's get on the menu.
00:02:21You said in our research chats that January isn't for salads.
00:02:25You don't like a salad in your head.
00:02:26I...
00:02:27I love comfort.
00:02:28One, I'm from the north.
00:02:29Yeah.
00:02:30Two...
00:02:30I love comfort food in January when it's cold and free.
00:02:32Okay.
00:02:33Horrible.
00:02:34So I like a pie.
00:02:35It's pie January.
00:02:35Nice.
00:02:36It's good.
00:02:37So I like some...
00:02:38It's good.
00:02:39So I like some...
00:02:40Something comforting.
00:02:41Bit of mash.
00:02:42Leeks on the side.
00:02:43Right.
00:02:44I mean, that's what I like.
00:02:45Okay.
00:02:46Everything in a little container called a pie.
00:02:48Okay.
00:02:49But we've also...
00:02:50I mean, you're...
00:02:50So we've...
00:02:51We've tasked our chefs to widen your horizons.
00:02:54Ooh!
00:02:55So Adam, what have you got for Clive?
00:02:57I've got a great dish actually.
00:02:58Nice family sharing dish for the week.
00:03:00Claypot chicken.
00:03:01We've got barley.
00:03:02We've got beer.
00:03:03We've got loads of lemon juice.
00:03:04A little bit of heat in there from Chile.
00:03:05Then we're gonna make a salad.
00:03:06Sorry Clive.
00:03:07We make salad with the legs.
00:03:08Lots of lovely butterheads.
00:03:10Red lettuce.
00:03:11It's a absolute winner.
00:03:12Comforting and a salad.
00:03:13Yeah, and really just...
00:03:14Yeah.
00:03:15Unctuous and lovely.
00:03:16Very nice.
00:03:17Susie, first time on the show.
00:03:18You've got a takeaway classic for us.
00:03:20With a salad.
00:03:21Yeah.
00:03:22So it is a honey crispy chilli beef.
00:03:24So a real favourite.
00:03:25And then the salad option, but it's hot, is a stir fried lettuce.
00:03:28Ooh, beautiful.
00:03:29That is delicious.
00:03:30That one.
00:03:31It is.
00:03:32Absolutely delicious.
00:03:33Tom, how are you?
00:03:34I'm alright.
00:03:35How are you?
00:03:36I'm alright.
00:03:35Let's do this later.
00:03:36You're taking us to the Alps.
00:03:38To the Alps.
00:03:39Exalted story.
00:03:40It's sausage.
00:03:41It's fat.
00:03:42It's carbohydrate.
00:03:43It's bacon.
00:03:44It's cheese.
00:03:45It's all melted together.
00:03:46It's tart.
00:03:45Of course it is.
00:03:46Salad.
00:03:47Salad.
00:03:48Yeah, on deep salad.
00:03:49Bit of bitterness to cut through that originally.
00:03:50Jason.
00:03:51So three salads for you.
00:03:52What have you got, Hells?
00:03:53So I've got all the colours red.
00:03:55White and rosé.
00:03:56Ooh, nice.
00:03:57Because rosé is not just for summer.
00:03:59Let's just be clear.
00:04:00About that.
00:04:01And they're all quite unexpected.
00:04:03The grapes are unexpected.
00:04:04So hopefully you'll discover.
00:04:05something you haven't tried before.
00:04:06Try January.
00:04:07You see.
00:04:08Try January.
00:04:09Try.
00:04:10Try January.
00:04:11Love it.
00:04:12No, we know it's pie, mash, leeks, all that business.
00:04:14What about Hell?
00:04:15Hell.
00:04:16You know what?
00:04:17The last few years, I've gone off mushrooms.
00:04:19I'm f***ing.
00:04:20I don't know why.
00:04:21Too many mushrooms.
00:04:22I don't know.
00:04:23I used to love them.
00:04:24Absolutely.
00:04:25I remember I was covering.
00:04:25some really awful forest fires in Australia.
00:04:28And it's really difficult to find food.
00:04:30where we were out in the back of the bush and everything.
00:04:32And one of the cameramen, he knew someone who lived.
00:04:35on a farm.
00:04:36Went up there and he cooked up a breakfast for us.
00:04:38Mm-hmm.
00:04:39A mushroom.
00:04:40Scrambled eggs.
00:04:41I mean, sounds very basic and boring.
00:04:42Yeah.
00:04:43I mean, sounds very basic and boring.
00:04:44Yeah.
00:04:45But when you haven't had much food for a while.
00:04:47Yeah, yeah.
00:04:48It was utterly delicious.
00:04:49Okay.
00:04:50I mean, it's a little bit of button mushrooms.
00:04:51And I can't eat them.
00:04:52Can't eat them anymore.
00:04:53Can't eat them anymore.
00:04:54Or maybe you can.
00:04:55What's going on?
00:04:56Clive gets eaten to the end of the show.
00:04:57It's down to you guys at home.
00:04:58Do you want him to touch?
00:05:00Do you want him to touch that into a perfect pie?
00:05:01If so, I'm going to make a creamy chicken and tarragon filling.
00:05:03I'm going to pile that into some paste.
00:05:05Oh.
00:05:06Top and bottom, of course.
00:05:07I'm going to serve the pie alongside a rich chicken gravy, some indulgence.
00:05:10mash and leeks, which have been dressed in a vinaigrette and some crispy chicken.
00:05:13It's going to be yummy.
00:05:15Or do you want him to make room for mushrooms?
00:05:18Thanks, Tom.
00:05:20I'm going to make a vegetarian take on a Hungarian classic, stroganoff.
00:05:23So I'm going to sauté plenty of umari rich...
00:05:25some mushrooms, some brandy, some creme fraiche all tossed together with some egg noodles.
00:05:29Log on to the website.
00:05:30view the terms and privacy notices and have your say.
00:05:33Right, let's get on with salad number one.
00:05:35What are we doing, Anne?
00:05:38Okay, so Matt, we're going to cook this...
00:05:40clay pot chicken.
00:05:41I've got these fantastic clay pots that we have made for one of the...
00:05:45restaurants.
00:05:46Did you have them made?
00:05:47Yeah, we had them made.
00:05:48Really?
00:05:49Yeah.
00:05:50Someone actually stood there and made them.
00:05:50I bought one of these many, many years ago.
00:05:52Chicken brick, I think.
00:05:53Chicken brick.
00:05:54Yeah.
00:05:55Habitat.
00:05:56Yeah.
00:05:57Yes, yes.
00:05:58This is back in like the 90s.
00:05:59That's the 90s.
00:06:00That was the inspiration, Matt, because there's a ceramic theme running through.
00:06:05that restaurant.
00:06:06So it seemed appropriate.
00:06:07And this is a beautiful, sharing, generous, wonderful dish for...
00:06:10Constance.
00:06:11That's what we did it for.
00:06:12That's the Reconstance, which is your newest operation.
00:06:15Yeah, it is actually.
00:06:16Yeah?
00:06:17Yeah, it is.
00:06:18It's in the Fulham Pier project.
00:06:19I went along with Ollie.
00:06:20Once, when it first opened, it was very, very good.
00:06:22Yeah, you did.
00:06:23Beautiful menu.
00:06:24Yeah, you did, yeah.
00:06:25You've been there, Tom.
00:06:25I've been there, yeah.
00:06:26It was great.
00:06:27Tom's been along and Tom reviewed it, actually.
00:06:28I know.
00:06:29Thankfully.
00:06:30It was a good review.
00:06:31Thankfully, it was a good review.
00:06:32It would have been very awkward today, wouldn't it?
00:06:33It would be.
00:06:34A very good restaurant.
00:06:35But I do get to eat your food, so that's also quite, yeah, so I get to see yours.
00:06:39But, yeah, it's going good.
00:06:40Thanks, yeah.
00:06:41Uh, and how's the rest of, uh, the Empire?
00:06:44Uh...
00:06:45Trinity?
00:06:46Is...
00:06:47Well, Trinity has hit that magic...
00:06:50...mythical milestone of 20 years, Matt.
00:06:52Oh, congratulations.
00:06:53Oh, brilliant.
00:06:54Yeah, I know, right?
00:06:55That feels...
00:06:55I just...
00:06:56That feels like an utter privilege and an amazing.
00:06:59I have to say, I...
00:07:00I had lunch there in September with some friends and I know you've got one star.
00:07:05And I genuinely came away and I said to some friends, and I'm not just saying this because
00:07:08you're here.
00:07:09It was...
00:07:10It was one of the nicest meals I've ever had.
00:07:12Oh, thank you.
00:07:13It was...
00:07:14I honestly don't...
00:07:15You know when you...
00:07:15You eat food and you've been to two stars, three stars and, you know, chefs with huge accolades.
00:07:20And many, many Michelin stars.
00:07:22I don't think it could get any better.
00:07:23Aw, thank you.
00:07:24It really could.
00:07:25Yeah?
00:07:26It was...
00:07:27Honestly, it was faultless.
00:07:28It was brilliant.
00:07:29Clive, if you haven't go, you must go.
00:07:31I would love to.
00:07:30It's just up the road.
00:07:31I think, you know, a restaurant that's been there for 20 years, it just grows into itself.
00:07:34There's an organic...
00:07:35There's an organic evolution there.
00:07:36You know, it's turned into something incredibly special.
00:07:39Of course, it's grown...
00:07:40It's grown over 20 years.
00:07:41It didn't start like that.
00:07:42But it's grown into what it is.
00:07:43And I'm incredibly proud of it.
00:07:45Well, you should be.
00:07:46Yeah.
00:07:47Pretty amazing.
00:07:48It's a cool thing.
00:07:49I have to say.
00:07:50Love it.
00:07:50I've got some veggies in here, Matt.
00:07:51I'm going to put a little chilli in there as well.
00:07:53We've got some onion.
00:07:54We've got some...
00:07:55some celery, some carrot in there.
00:07:56We've sealed off this chicken.
00:07:57It's a small chicken.
00:07:58Yeah.
00:07:59A nice 1.2.
00:08:002kg chicken.
00:08:01And we're going to start to build this clay pot.
00:08:03Now, you don't need to use...
00:08:05a clay pot like that.
00:08:06You can just use a nice casserole dish.
00:08:09Nice heavy cast iron.
00:08:10type casserole dish.
00:08:11And we're going to go with a sort of theme of...
00:08:14barley.
00:08:15Right?
00:08:16So barley and beer.
00:08:17This has been soaked overnight.
00:08:18Really important.
00:08:19Otherwise it just...
00:08:20Oh, it doesn't work.
00:08:20Don't do that.
00:08:21It's a good reason to say.
00:08:22Soak the barley overnight.
00:08:23And barley gives that real...
00:08:25I think this time of year when it's cold.
00:08:27Uh-huh.
00:08:28It's a beautiful thing, right?
00:08:29So, lovely barley.
00:08:30Soak the barley soaked overnight.
00:08:31We're going to go...
00:08:32Right, veggies.
00:08:33Just a little bit of colour on the veggies.
00:08:35We use the same pan as the chicken.
00:08:36So we get all those chicken flavours in the pan and that's delicious.
00:08:39Right.
00:08:40So in goes the beer.
00:08:42Use a nice pale ale.
00:08:43Don't use a sort of really bitter...
00:08:45dark beer because it would just be too...
00:08:47a bit too overpowering.
00:08:48Okay.
00:08:49I don't want that.
00:08:50Okay.
00:08:51We're going to put...
00:08:50a head of garlic in there.
00:08:51We've got a little bit of balian thyme and stuff tied up as well.
00:08:54Lemon...
00:08:55lemon juice going in there.
00:08:56Really important.
00:08:57Lots of lemon juice.
00:08:58Feels quite a lot.
00:08:59Uh-huh.
00:09:00But at the end...
00:09:00it really cuts the fat of all that...
00:09:03all that richness of the chicken and the barley.
00:09:05but this is a fantastic dish.
00:09:06We serve this loads all the time.
00:09:08I developed it for...
00:09:10Constance.
00:09:11No.
00:09:12You're right.
00:09:13That's the water.
00:09:14There it is.
00:09:15Water in there.
00:09:16There's no...
00:09:15chicken stock required.
00:09:16Super simple.
00:09:17This is something everybody can do.
00:09:20at home.
00:09:21In a nice casserole pot.
00:09:22So this is on the...
00:09:23This is on the menu at...
00:09:25Constance.
00:09:26Yeah.
00:09:27Where does the name come from?
00:09:28There.
00:09:29A wonderful lady called...
00:09:30Constance Price.
00:09:31She became the hero for us...
00:09:33that...
00:09:34for that restaurant.
00:09:35and we sort of based everything around that.
00:09:37She was an amazing cookery writer.
00:09:39Incredible cookbook.
00:09:40Yeah.
00:09:41With Rosemary Hume.
00:09:42They created coronation chicken.
00:09:43That's right.
00:09:44Oh.
00:09:45That's right.
00:09:45Yeah.
00:09:46And she was a ramassist.
00:09:47She was a florist.
00:09:48And so it just really tied...
00:09:50in it was a fantastic...
00:09:51wish to build a restaurant from.
00:09:52Okay.
00:09:53Super proud of that.
00:09:54Yeah.
00:09:55There we go.
00:09:56So in goes there.
00:09:57So you've got all that there.
00:09:58All the vegetables.
00:09:59In goes water.
00:10:00Lemon juice.
00:10:01Beer.
00:10:00Chicken's in there.
00:10:01We've got an oven set to 200.
00:10:03We're going to go in for half an hour.
00:10:05It's a small chicken.
00:10:061.2.
00:10:07Yep.
00:10:08Doesn't take that long.
00:10:09In for half an hour.
00:10:10And then lid off.
00:10:1015 minutes.
00:10:11Okay.
00:10:12I mean it doesn't sound like a lot of cooking time but you've got that.
00:10:15the lid on right?
00:10:16So that's going to...
00:10:17And the lid being on gives us that extra sort of pressure.
00:10:20temperature.
00:10:21And because it's a clay pot like that or a casserole.
00:10:23You've got that heat retention in the pan.
00:10:25So it really helps.
00:10:26Can I ask?
00:10:27Is that the equivalent of a tagine?
00:10:30Or is it...
00:10:31Well I guess in the way that it's got a lid and it's sealed up like that, yes.
00:10:35It cooks in the same sort of fashion.
00:10:36I'm a Moroccan tagine chicken, yeah.
00:10:37Okay.
00:10:38Yeah, absolutely.
00:10:39Right, we're just going to make a little...
00:10:40A little dressing.
00:10:43Do that.
00:10:44I just need a spoon.
00:10:45Super Dijon.
00:10:46Lowe's Dijon mustard.
00:10:47Because it's really rich, the chicken and...
00:10:50I'm going to put a lot of Dijon mustard in there.
00:10:52And like any...
00:10:54So I was quite surprised...
00:10:55With the amount of mustard.
00:10:56But do you know what?
00:10:57I was over in France.
00:10:58I was cooking with this...
00:10:59You're doubting me.
00:11:00And you know...
00:11:00You're doubting me.
00:11:01Delicious...
00:11:02What was he saying?
00:11:03You're doubting me.
00:11:04No, no, I'm not telling you but it looks like a lob.
00:11:05But then I...
00:11:06Do you know that delicious classical French mayonnaise?
00:11:08Yes.
00:11:09He...
00:11:10He piled the Dijon mustard this chef into there.
00:11:13And that's what makes it so good.
00:11:15It was just delicious.
00:11:16One...
00:11:17One third of vinegar.
00:11:18Three parts oil.
00:11:19And the...
00:11:20Dijon mustard.
00:11:21But what we're going to do...
00:11:22This is the one that came out of the oven.
00:11:24A while.
00:11:25A while back.
00:11:26So we cooked one earlier because it takes that long to cook.
00:11:28So...
00:11:29Then we've got the top side...
00:11:30Of the dish there.
00:11:31We've got our chicken.
00:11:32Look at that.
00:11:33It just feels...
00:11:34You could stick that...
00:11:35In the middle of the table and everyone would be very happy.
00:11:37But what we're going to do...
00:11:38I'm going to try...
00:11:40Just take a little bit of the juice out of here.
00:11:45And put that into the dressing as well.
00:11:47This is going to make our salad...
00:11:49Easy.
00:11:50Even more delicious.
00:11:51Just wash the leaves.
00:11:52That's it.
00:11:53And a few shallot rings in there as well, Matt.
00:11:54Really lovely.
00:11:55I like...
00:11:55The...
00:11:56What do we call it?
00:11:57Butterhead lettuce.
00:11:58Butterhead lettuce.
00:11:59Floppy lettuce.
00:12:00English texture.
00:12:01Hot house lettuce.
00:12:00English lettuce.
00:12:01Yeah.
00:12:02A little bit of salt.
00:12:04And that's just a very...
00:12:05classic dressing.
00:12:06Three to one.
00:12:07Nice and simple.
00:12:08Lots of mustard.
00:12:09The mustard is...
00:12:10The emulsifying element of that.
00:12:12Okay.
00:12:13So.
00:12:14What we need to do...
00:12:15Take our chicken.
00:12:17Lift the chicken out.
00:12:18All the juices out.
00:12:20Into it as well.
00:12:21If I give you the legs...
00:12:23Yeah.
00:12:24Cut the legs like you would...
00:12:25A little raw chicken.
00:12:26Just cut that...
00:12:27Cut the leg like that.
00:12:28Sure thing.
00:12:29I want the drums.
00:12:30You want the thighs.
00:12:31Okay.
00:12:32You can pick those down.
00:12:33They can go through the salad.
00:12:34And then we can...
00:12:35Serve it in two parts.
00:12:36You see.
00:12:37We use the lid.
00:12:38To serve the salad.
00:12:39With the thighs.
00:12:40And then we use the drums as well.
00:12:41And then we serve that...
00:12:42For a table of four.
00:12:43It's really nice.
00:12:44Beautiful.
00:12:45It's a good size right?
00:12:46Good size.
00:12:47Yeah.
00:12:48Because of all the extra...
00:12:49All the barley and everything.
00:12:50Yeah.
00:12:51Gubbins.
00:12:52Gubbins.
00:12:53I love the word.
00:12:54Gubbins.
00:12:55But look how...
00:12:55Moist that chicken has...
00:12:56Remained.
00:12:57Because of all the moisture...
00:12:58And the beer we cooked it in.
00:12:59Stuff like that.
00:13:00So as long as the...
00:13:02Alongside the restaurant's empire...
00:13:05You're...
00:13:06You're writing a book.
00:13:07Yes.
00:13:08I've written a book actually.
00:13:09To be honest.
00:13:10It is done.
00:13:11I mean it's...
00:13:12Okay.
00:13:13It's with the publishing house now.
00:13:14But...
00:13:15I mean what...
00:13:15I never thought I would ever get the privilege of...
00:13:17Of writing a book and...
00:13:19Documenting 20...
00:13:2020 years of Trinity.
00:13:21But I have.
00:13:22And I have to say...
00:13:23It's been...
00:13:24It's a huge body of work.
00:13:25Yeah.
00:13:26It's been incredible.
00:13:27And it comes out later this year.
00:13:28I'm super excited.
00:13:29Look forward to seeing that.
00:13:30And also...
00:13:31You're doing these...
00:13:32These brilliant things on YouTube.
00:13:33Yeah.
00:13:34I mean I...
00:13:35Honestly...
00:13:35We were talking about this earlier.
00:13:36The characters.
00:13:37When they pop up on Instagram.
00:13:39Yeah.
00:13:40And you watch.
00:13:41It's so good.
00:13:42It's so beautifully done.
00:13:43You're really kind.
00:13:44I...
00:13:45I'm not being...
00:13:45It's just great.
00:13:46But listen.
00:13:47You know.
00:13:48I...
00:13:49I started the...
00:13:50The whole social...
00:13:50The whole thing.
00:13:51Really.
00:13:52Just to...
00:13:53As a kind of difference to PR.
00:13:54To be honest with you.
00:13:55I just wanted to...
00:13:56I wanted to tell the story of my restaurant.
00:13:58Myself.
00:13:59Rather than with a PR company.
00:14:00Yeah.
00:14:01So I started doing some social.
00:14:03And it kind of grew into this thing.
00:14:04And now it's because...
00:14:05It's become far bigger.
00:14:06And a little ecosystem of itself.
00:14:08So it's kind of like...
00:14:09It's amazing.
00:14:10Could you...
00:14:10Chop me a little bit of parsley.
00:14:11I love it.
00:14:12Done it Chef.
00:14:13Done it.
00:14:14Yeah.
00:14:15See how that barley swells.
00:14:15It absorbs all the...
00:14:16Amazing liquids.
00:14:17Absolutely.
00:14:18And the lemon's prominent.
00:14:20Chilli gets chopped.
00:14:21And goes back in.
00:14:22Alright.
00:14:23There's the barley.
00:14:24Oops.
00:14:26Yeah.
00:14:27But it's turned into something great.
00:14:28But I'm glad you like it.
00:14:29Oh there's honestly...
00:14:30You know what?
00:14:31I really enjoy doing it.
00:14:32And it's...
00:14:33Literally man.
00:14:34I cook what I want to cook.
00:14:35I just...
00:14:36It's my little happy place.
00:14:37I just cook whatever I...
00:14:38I mean it must take up a lot of time as well.
00:14:40Really?
00:14:41No.
00:14:42It's about six, seven hours every couple of weeks.
00:14:43Okay.
00:14:44But it's joyful.
00:14:45I enjoy it.
00:14:46I love cooking.
00:14:47And it's...
00:14:48It's my little thing.
00:14:49So...
00:14:50Yeah.
00:14:51It's...
00:14:50It's a good thing.
00:14:51Right.
00:14:52Other than that we're just getting on with it.
00:14:53Building our team.
00:14:54Doing our thing and...
00:14:55Enjoying ourselves.
00:14:56Trying to make the best restaurants we can.
00:14:57And clay pot chicken.
00:14:58There you go.
00:15:00Clay pot chicken and...
00:15:01And a salad.
00:15:02And a salad.
00:15:05And a salad.
00:15:06And a salad.
00:15:07And a salad.
00:15:08And a salad.
00:15:09Yeah.
00:15:10It's a warm salad.
00:15:11It is a warm salad.
00:15:12And that's all the difference.
00:15:13That's the big difference.
00:15:14Right.
00:15:15If you...
00:15:15I'll plate some of that.
00:15:16Yeah.
00:15:17I'll plate some for the...
00:15:18For the guests.
00:15:19Tom.
00:15:20What was your...
00:15:20I'll plate some.
00:15:21I'll plate some.
00:15:22I'll plate some.
00:15:23I'll plate some.
00:15:24What have we got?
00:15:25So for this one...
00:15:25We've got a Cote de Rhone.
00:15:26Village.
00:15:27Which obviously...
00:15:28It's...
00:15:29It's...
00:15:30Probably better known for its red wines and its white wines.
00:15:32This one's from Morrison's.
00:15:33The best.
00:15:34It's £10.
00:15:35And you'll see on the label it says Sable.
00:15:38And that's the name of one...
00:15:40There are 21 villages that can put the name of the village on the label because it's...
00:15:45It's a slightly better mark of quality so that you know slightly stricter production.
00:15:50Better quality grapes.
00:15:51Yeah.
00:15:52And the soils around here are quite sandy so it really works.
00:15:55For the grapes that are here.
00:15:56So you've got Grenache Blanc in here.
00:15:58You've got Claret.
00:15:59Which...
00:16:00It adds a real zip of freshness.
00:16:02And then you've got Roussan as well.
00:16:03Thank you so much.
00:16:04Which I know you love.
00:16:05The Roussan.
00:16:06Great Adam.
00:16:07This is quite up your street.
00:16:08This line.
00:16:09I love Roussan.
00:16:10And it's that...
00:16:11I love Condry.
00:16:10Yeah.
00:16:11And I think that's...
00:16:12That's the great...
00:16:13Yeah.
00:16:14Yeah.
00:16:15So we're in the Southern Rhone here but don't all...
00:16:15Always think of it as a place for red because the whites are really nice especially if you
00:16:19need a white with a...
00:16:20a bit more richness to it.
00:16:21Sure.
00:16:22And this does...
00:16:23It's got the freshness which you need but also it's got...
00:16:25lots of muscle too.
00:16:26So for £10...
00:16:27Very nice that.
00:16:28Very good for a tenner.
00:16:29Very good for a tenner.
00:16:30Yeah.
00:16:31I always come on the show and think where do you find it?
00:16:33I was going to...
00:16:34I was going to say the same.
00:16:35I'm ending up painting, I don't know, a little bit more.
00:16:37Yeah.
00:16:38Oh no, no, no.
00:16:39You don't need to spell it.
00:16:40You don't need to spell it.
00:16:40Little oak in there?
00:16:41Oh no.
00:16:42So a tiny bit.
00:16:43Exactly.
00:16:44But it doesn't...
00:16:45It's not that it tastes...
00:16:45It's just that it adds a bit more richness.
00:16:47Yeah.
00:16:48So oak should be like seasoning.
00:16:49Yeah.
00:16:50How's...
00:16:50How's the fish?
00:16:51This is what Adam always does.
00:16:52Acidity.
00:16:53Lovely.
00:16:54Great cooking.
00:16:55Chicken is so tender.
00:16:56Good.
00:16:57Happy with that Clive?
00:16:58Oh, very, very nice.
00:17:00And the warm salad too.
00:17:01Right?
00:17:02And the warm salad...
00:17:03In January.
00:17:04In January.
00:17:05In January.
00:17:06That chili's got a bit of...
00:17:07Yeah, it's warm.
00:17:08They're really...
00:17:09That's your thing, is it?
00:17:10But it's quite nice because it lifts the whole thing up.
00:17:12And Susie, remind us what you're doing in a bit.
00:17:14I am doing honey...
00:17:15crispy chili beef and a stir fried lettuce.
00:17:17Excellent.
00:17:18Don't forget you're in charge of what I cook at the end of the show.
00:17:20Do you prefer Clive's idea of food heaven?
00:17:22A comforting chicken and tarragon pie with mash and chicken gravy.
00:17:25Or his idea of food hell.
00:17:26A rich mushroom strong enough perfect for a cold winter's day.
00:17:30Go on to the website now and have your say.
00:17:32Right, we're heading to Thailand now with Rick and he's having a quick...
00:17:35Pit stop before taking train snacks to a new level.
00:17:38Take a look.
00:17:40Take a look.
00:17:42Take a look.
00:17:43Take a look.
00:17:44Take a look.
00:17:45Here at the Poj Spa Car restaurant, they make another iconic Thai dish, the green...
00:17:50curry.
00:17:51The restaurant has been here since 1925, owned by the same family.
00:17:55And it means the prince's chef.
00:17:57Natamon, who is the current chef and owner...
00:18:00told me that her grandfather cooked for the royal family.
00:18:03And after his retirement, opened this...
00:18:05restaurant so that his recipes could continue to be preserved and shared with others.
00:18:10She's already fried off some chicken in an aromatic paste, sweetened with sugar and coconut.
00:18:15milk.
00:18:16And now it's baby aubergines, lime leaves, chillies and pea aubergines.
00:18:20Very popular in green curries.
00:18:22The last thing she does before serving is to add...
00:18:25some fresh basil and let the leaves wilt.
00:18:28It's served with plain boiled rice...
00:18:30and it's still a dish fit for a king.
00:18:33Now this is a...
00:18:35fried chicken green curry as opposed to a green curried chicken.
00:18:39That just simply...
00:18:40means the chicken is fried rather than cooked in the curry.
00:18:43And it's a much drier...
00:18:45deliciously fragrant.
00:18:47And I love this restaurant.
00:18:49It's just got...
00:18:50a patina about it.
00:18:51I mean it's been 80 years in the same family but...
00:18:54but it's got...
00:18:55lovely old pictures of the royal family.
00:18:58And there's little certificates and old...
00:19:00pictures of Bangkok.
00:19:01I love it.
00:19:04I'm taking the...
00:19:05train from Bangkok and making my way to Wah-hin.
00:19:08I was pretty tempted...
00:19:10to hire a car and drive.
00:19:11But someone said,
00:19:12you must be utterly mad.
00:19:14Take the train...
00:19:15have a meal on board...
00:19:16a few cold beers...
00:19:17and enjoy the landscape.
00:19:20And my advice is to always listen to those who know.
00:19:25No sooner had we set off than my thoughts turned to food.
00:19:28Especially as I could smell the...
00:19:30aroma of fried prawns, garlic and chilli...
00:19:32wafting down the carriage.
00:19:35After all, what's a man supposed to do?
00:19:37Just give in to temptation...
00:19:39and order today...
00:19:40specials.
00:19:43I've come to the conclusion that...
00:19:44I've come to the conclusion that...
00:19:45it's virtually impossible...
00:19:47not to get good food in Thailand.
00:19:50I mean even on a train you eat...
00:19:52well...
00:19:53I mean here I've got some...
00:19:54crispy fish...
00:19:55in a salad...
00:19:56with a little...
00:19:57fish sauce...
00:19:58lime juice...
00:19:59and chilli of course.
00:20:00and some deep fried prawns...
00:20:02and fish...
00:20:03with some pepper sauce.
00:20:05just...
00:20:06reflecting on this one...
00:20:10delicious...
00:20:11in Britain...
00:20:12in Britain...
00:20:13on a train...
00:20:14what would...
00:20:15I be getting?
00:20:16Well if I was lucky...
00:20:17I'd get...
00:20:18a bacon...
00:20:19that...
00:20:20with tomato...
00:20:20ketchup...
00:20:21that is...
00:20:22if it hadn't run out...
00:20:23or the microwave...
00:20:24hadn't broken down...
00:20:25yeah...
00:20:26yeah...
00:20:27yeah...
00:20:28yeah...
00:20:29yeah...
00:20:30it took about four hours...
00:20:34to get to...
00:20:35a place I've seen...
00:20:36growing...
00:20:37year by year...
00:20:38since the mid 80s...
00:20:39but like...
00:20:40everywhere I go...
00:20:41it's the food...
00:20:42that's important...
00:20:43and I always think...
00:20:44that Hua Hin...
00:20:45is...
00:20:45autonomous...
00:20:46with oyster omelette...
00:20:47it's got to be...
00:20:48the most popular dish...
00:20:49around here...
00:20:50first...
00:20:50they blanched...
00:20:51these sweet little oysters...
00:20:52before putting them...
00:20:53with beaten eggs...
00:20:55I love the look of this dish...
00:20:56it's really...
00:20:57really simple...
00:20:58I can do it at home...
00:20:59no...
00:21:00problem...
00:21:01I'm very interested...
00:21:02the way to just...
00:21:03very quickly...
00:21:04braises the oyster...
00:21:05in a little simmering...
00:21:05water first...
00:21:06and with the egg yolk...
00:21:07she put some...
00:21:08fish sauce...
00:21:09and some...
00:21:10fire...
00:21:10finely chopped...
00:21:11spring onions...
00:21:12all cooked so quickly...
00:21:13then she just...
00:21:14divides it into four...
00:21:15can't wait to try that...
00:21:19now this...
00:21:20is the pit bull terrier...
00:21:21of the prawn world...
00:21:22the mantis shrimp...
00:21:23it's extremely...
00:21:24aggressive...
00:21:25to other mild-mannered...
00:21:26prawns...
00:21:27but it's highly regarded...
00:21:28round here...
00:21:29for its taste...
00:21:30the popular way to eat it...
00:21:32is with crispy garlic...
00:21:33and chilli...
00:21:34so why...
00:21:35our cook...
00:21:36who looks a bit like...
00:21:37a Thai rock chick...
00:21:38has already fried off...
00:21:39some garlic...
00:21:40and chilli...
00:21:41before adding pieces...
00:21:42of mantis shrimp...
00:21:43actually...
00:21:44the mantis shrimp...
00:21:45survives...
00:21:46by lying in wait...
00:21:47for other prawns...
00:21:48and then out comes...
00:21:49his tongue...
00:21:50which flies out...
00:21:51at such a speed...
00:21:52that it stuns...
00:21:53its unsuspecting...
00:21:54victims...
00:21:55which he then...
00:21:56gobbles up...
00:21:59to finish off...
00:22:00and add some sugar...
00:22:01salt...
00:22:02and lime leaves...
00:22:03the best thing...
00:22:04about this dish...
00:22:05is the crisp...
00:22:05to be garlic...
00:22:06and chilli...
00:22:07an idea...
00:22:08that can be adapted...
00:22:09to so many...
00:22:10other fish dishes...
00:22:11the thing that's...
00:22:12very much impressed me...
00:22:13and that's...
00:22:14what I started to feel...
00:22:15watching the cooking...
00:22:16be made...
00:22:17is I think...
00:22:18this restaurant...
00:22:19is better...
00:22:20than it was...
00:22:21ten...
00:22:2011...
00:22:2112 years...
00:22:22when I last came here...
00:22:23it's cleaner...
00:22:24the cooking's better...
00:22:25the taste...
00:22:25are better...
00:22:26and isn't that great...
00:22:27in this...
00:22:28time...
00:22:29of sort of...
00:22:30general...
00:22:30gloom...
00:22:31when everybody...
00:22:32sort of recession...
00:22:33and no fish...
00:22:34and all this...
00:22:35sort of thing...
00:22:36when people think...
00:22:35things are getting worse...
00:22:36to come...
00:22:37to somewhere like...
00:22:38Wahin...
00:22:39and say...
00:22:40it's better...
00:22:40I'm not sure...
00:22:44that the nightmare...
00:22:45market here is better...
00:22:46it used to be full of...
00:22:47food stalls...
00:22:48all vying with each other...
00:22:49for custom...
00:22:50sure...
00:22:51some of them...
00:22:52are still here...
00:22:53and this lady...
00:22:54is making murder back...
00:22:55with...
00:22:55bananas...
00:22:56and condensed milk...
00:22:57a British influence...
00:22:58maybe...
00:22:59I got talking to a chap...
00:23:00called matey...
00:23:01who had discovered...
00:23:02by chance...
00:23:03to be a bit...
00:23:04of a foodie...
00:23:05is this...
00:23:05a Thai dish...
00:23:06not really...
00:23:07it's basically...
00:23:08Indian food...
00:23:09Indian...
00:23:10snacks...
00:23:11but we adopted...
00:23:12Chinese...
00:23:13Indian...
00:23:14and many things...
00:23:15and then we...
00:23:15flavor...
00:23:16into our own...
00:23:17Thai taste...
00:23:18but it's...
00:23:19originally from India...
00:23:20we have like...
00:23:21original Thai food...
00:23:22and...
00:23:23when time goes by...
00:23:24we adopt like...
00:23:25Indian culture...
00:23:26Chinese culture...
00:23:27and...
00:23:28we live in harmony...
00:23:29then also food...
00:23:30more reflected...
00:23:31as a harmony...
00:23:32of living as well...
00:23:33So...
00:23:34what I do...
00:23:35notice matey...
00:23:35this time...
00:23:36there seems to be...
00:23:37far fewer...
00:23:38food stalls...
00:23:39Right...
00:23:40I would say like this...
00:23:40basically...
00:23:41here is originally...
00:23:42for...
00:23:43the local people...
00:23:44to enjoy...
00:23:45dining...
00:23:46a kind of...
00:23:47a kind of...
00:23:48socializing here...
00:23:49with...
00:23:50all...
00:23:50all the street...
00:23:51like food...
00:23:52full of food...
00:23:53but now...
00:23:54today has been...
00:23:55changed...
00:23:56in the sense...
00:23:55that they may...
00:23:56they become more...
00:23:57commercialized...
00:23:58and...
00:23:59modernize it...
00:24:00by...
00:24:01by which...
00:24:00food product...
00:24:02has been gone away...
00:24:03and...
00:24:04the local people...
00:24:05seem to prefer...
00:24:06going to...
00:24:07the shopping center...
00:24:08leaving this...
00:24:09street...
00:24:10for foreigners...
00:24:11and the tourists...
00:24:12basically...
00:24:15the...
00:24:16the...
00:24:17the...
00:24:18thanks...
00:24:19that Rick...
00:24:20right...
00:24:21I'm going to...
00:24:20talk to you...
00:24:21from Thailand...
00:24:22to the Caribbean...
00:24:23now...
00:24:24we've been showing...
00:24:25Clive's Caribbean series...
00:24:26in Best Bites...
00:24:27over the last few...
00:24:25weeks...
00:24:26and it kind of...
00:24:26inspired me...
00:24:27to make this...
00:24:28we're going to do...
00:24:29some little...
00:24:30Caribbean salt...
00:24:30cod fritters with a little charred mango and pineapple salsa
00:24:35which tom you're going to take care of wonderful all right so if you if you could uh
00:24:40burn the pineapple and the mango no pressure tom no and then there's uh what chili we got
00:24:45with one of your favorites we got a scotch bonnet scotch bonnet fruity and hot okay in there absolutely
00:24:50my mum would be proud tom oh thank you so i'm going to put together these fritters
00:24:55now this is salt cod doesn't look that appetizing right now it's also hard as you like
00:25:00and you can't eat it in this state uh don't do that don't do that
00:25:05i mean some people might try it so sorry is that there you go can you see that there you go keep up
00:25:10um so what you want to do is if you get hold of you can either do it yourself get some fresh
00:25:15cod salt it quite heavily leave it in the fridge uh for a while or if you can buy this
00:25:20then put it into cold water bring it up to a boil drain the water into cold water
00:25:25you do that three or four times depending on and you just taste it and see how so it's always going
00:25:29to be salty but it leaves
00:25:30it loses uh a lot of its uh it's salt right and it makes it edible basically
00:25:44you
00:25:35okay so into here i've got some peppers some red peppers some yellow pepper
00:25:39some yellow pepper
00:25:40very colorful very caribbean right uh there's garlic going on in here there's
00:25:45spring onion there's a bit of chili let's it's quite a lot in that's a chunk thank you
00:25:50it's quite a lot there we go there we go a bit of thyme uh onion spring onion
00:25:55onions did you have these when you're in the uh oh god yes absolutely and i had this growing up
00:26:09you
00:26:00oh yeah this is a staple in caribbean households uh-huh um so this is something that
00:26:05we would have particularly uh on a sunday morning okay you know so a bit of a sort of week
00:26:10weekend sort of dish um it's also what you would have at christmas time as well
00:26:24you
00:26:15in the morning christmas morning really easter too okay yeah yeah salted cock
00:26:20salted cock absolutely delicious um right so i'm going to blitz this up while we get on with this
00:26:34you
00:26:25uh let's uh let's talk about celeb mastermind so yeah it's currently on air it's on air
00:26:39you
00:26:41you
00:26:30now yeah it's been on over christmas doing really well um which is which is wonderful
00:26:35and an incredible array of celebs who've been willing to sort of submit themselves
00:26:40to the torture it's kind of terrifying i mean tv tv is terrifying anyway
00:26:45yeah but then with that spotlight and then the music you're really ramped
00:26:50that's the thing you're at home you're with the family it's all very comfortable
00:27:04you
00:26:55you've got something you know a little glass of what you like and you're sitting there
00:26:59on a monday night
00:27:09you
00:27:00for quizzy mondays quizzy mondays and you're sitting there and you're thinking
00:27:05yeah that's really easy i could do that i could do it trust me you can't front of me
00:27:09in
00:27:10front of me for two minutes in that studio you'd forget your own name
00:27:14yeah
00:27:15you would forget your own name it's like the cube exactly exactly and that's the thing you see so
00:27:20we factor all that into it the atmospherics the torture of me asking
00:27:25these questions so quickly the clock as well remember no other quiz has a clock
00:27:39you
00:27:30you know um and is that your usb that's my usb there is no other quiz for the clock
00:27:35and you're on your own and that's what makes it so scary so
00:27:40no matter how easy the questions might seem yeah to be there in front of me is horrible
00:27:45okay you're really selling it to me
00:27:47so um
00:27:49so
00:27:50what about uh what about specialist subjects some of them are very niche you must look at
00:27:54some of them and go
00:27:55really no no really not at all not at all come on i look at all of them and i think
00:28:00this is what britain is about can you imagine the flora and for
00:28:04can you imagine the flora and for
00:28:05can you imagine the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the flora and the fl
00:28:10Yeah, but if you're going to the celebrity ones,
00:28:12you've got, I don't know, the Year of Song, Robert Schumann.
00:28:15Okay.
00:28:16You've got, I don't know, the sharks.
00:28:18Sharks?
00:28:19All kinds of...
00:28:20Sharks.
00:28:21Sharks, yes.
00:28:22I mean, I learned so much being on this show because...
00:28:24Right.
00:28:25...of the different sort of interests that people have,
00:28:27and that's just a wonderful, wonderful thing.
00:28:29Okay.
00:28:30Helen, you chose quite a broad specialist subject.
00:28:33Yeah, I...
00:28:34Some would say silly.
00:28:35No!
00:28:36Not me!
00:28:37No!
00:28:38Well, okay, so where I went wrong...
00:28:40My special subject was Jackie Collins, who I love and adore.
00:28:45All her books.
00:28:46So I did the Hollywood series.
00:28:47Yeah.
00:28:48So that's five novels.
00:28:50And each novel is about 600 pages long.
00:28:53So I read them over the summer.
00:28:54That's a lot of work.
00:28:55So I read them over the summer.
00:28:55And when I got there, the person who won did one film.
00:28:58Yeah.
00:28:59And I remember thinking...
00:29:00I could have watched that on the way.
00:29:01This is it.
00:29:02This is it.
00:29:03You've...
00:29:04I took it too seriously.
00:29:05To literally...
00:29:06No, no, no, no, no.
00:29:07You did not pick it.
00:29:08But it was genuinely...
00:29:09Seriously, you've got to take it.
00:29:10Seriously, that's the whole point.
00:29:11It was genuinely one of the most terrifying, but ultimately...
00:29:15one of the funniest things I've ever done.
00:29:16It was such good fun.
00:29:17How was your experience, Susie?
00:29:18You chose quite a broad...
00:29:20Yeah.
00:29:21So I went with Bridget Jones and I thought that's great.
00:29:23And then sort of...
00:29:25the catch-up researchers, like, weeks into it before it started.
00:29:28They're like, oh, and the books.
00:29:30I was like...
00:29:30Sorry, what?
00:29:31So three movies, five books, which are completely different.
00:29:35Plots.
00:29:36Yeah.
00:29:37And there was one...
00:29:38There's a picture of me going like this to you going...
00:29:39And...
00:29:40I thought you were asking me a rhetorical question.
00:29:42And the lights had to go up because I was complete.
00:29:45I was completely...
00:29:46stunned.
00:29:47Yeah.
00:29:48So it was for charity.
00:29:49It was amazing, but hilarious.
00:29:50Literally, I laughed throughout the whole thing.
00:29:52Because I was like...
00:29:53Yeah.
00:29:54Adam, what would you do?
00:29:55Would you do it?
00:29:56Funny enough, I've not done that, Matt.
00:29:57Because I know lots about food and restaurants.
00:30:00Restaurants of the 90s.
00:30:01That would be my secret.
00:30:02Oh!
00:30:03That sounds wonderful.
00:30:04That's a good button.
00:30:05I feel very confident in that genre and very weak elsewhere.
00:30:08Yeah?
00:30:09That is...
00:30:10What about you, TPP?
00:30:11I would do the life and times of Matt Tebert.
00:30:15LAUGHTER
00:30:16That's quite a narrow field.
00:30:18But it's a long one.
00:30:19Oh, no, it's not!
00:30:20You've got a few more, haven't you, that nobody else knows.
00:30:25That sounds really good.
00:30:27That sounds really, really good.
00:30:29Right, how you doing?
00:30:30Charring away nicely.
00:30:31Shall I...
00:30:32It's going to be quite spicy.
00:30:34It's quite spicy.
00:30:35Spice is good, spice is good.
00:30:36It is, isn't it?
00:30:37All right, lovely.
00:30:38So what other highs and lows have you had to...
00:30:40during MasterChef, wouldn't you, um...
00:30:42Mastermind?
00:30:43MasterChef!
00:30:44Why am I keep saying MasterChef?
00:30:45I'm so sorry.
00:30:46You're the guy with the onions and the knife.
00:30:47Oh, I'm so sorry.
00:30:48Not me.
00:30:49Sorry.
00:30:50You know what?
00:30:51There have been so many, so many wonderful highlights.
00:30:53What I like is having celebrities on.
00:30:55and you learn something, something new about them.
00:30:58You know, there is a public...
00:31:00a persona that a lot of these people obviously have.
00:31:02That's why they're celebrities.
00:31:03Yeah.
00:31:04Someone like Stuart Pierce...
00:31:05for instance.
00:31:06I mean, he is a former England player,
00:31:08um, played for Manchester City, um...
00:31:10my team.
00:31:11Wonderful, wonderful, uh, guy.
00:31:13Yeah.
00:31:14And, um...
00:31:15His nickname on the pitch is Psycho.
00:31:17Yeah.
00:31:18Nice.
00:31:19He's tough in a tackle.
00:31:20Yeah.
00:31:20He's a great guy.
00:31:21He is the sweetest guy you have ever come across.
00:31:24Really?
00:31:25And, uh...
00:31:25Off the field.
00:31:26Off the field.
00:31:27That especially subject was, um,
00:31:28the history of punk music.
00:31:30Okay.
00:31:31Punk rock music, yeah.
00:31:32Absolutely brilliant.
00:31:33Michael Bradley,
00:31:34bass player of The Undertale...
00:31:35Yeah.
00:31:36Kicks, remember that?
00:31:37Yeah, yeah.
00:31:38You know, they're pretty, sort of, right...
00:31:40They're not gonna mess around that band.
00:31:41Yeah.
00:31:42His special subject was A Wonderful Life,
00:31:44the film.
00:31:45Really?
00:31:46Really?
00:31:47Whoa.
00:31:48One in Christmas movie.
00:31:49Really?
00:31:50That's so lovely.
00:31:50They're brilliant.
00:31:51They're so, so good.
00:31:52Actually, do you know what?
00:31:53That's kind of...
00:31:54I'm thinking now,
00:31:55one of my favorite movies...
00:31:55Mary Poppins.
00:31:56Yeah.
00:31:57Ooh, nice.
00:31:58Special subject.
00:31:59Right?
00:32:00Mary...
00:32:00That is such a pleasure.
00:32:01I'm sorry, Helen.
00:32:02Are you laughing at that?
00:32:03You can't laugh at me this day and age.
00:32:05If I come out with something like that.
00:32:07Does it?
00:32:08I don't know why that's funny.
00:32:09I was not expecting that.
00:32:10That's all I'm going to say.
00:32:11An extra bit of chilli.
00:32:12Feed the birds.
00:32:13One of my favorite...
00:32:15One of my favorite songs ever.
00:32:16What?
00:32:17Feeding the birds.
00:32:18All the songs in.
00:32:19Feeding the birds.
00:32:20Is it tougher, tougher to go?
00:32:22Are you going to sing it?
00:32:23No, I'm not going to sing it.
00:32:24I'm...
00:32:25I'm just...
00:32:26What else?
00:32:27Star Wars.
00:32:28Yeah, the three good ones.
00:32:29Right, yes.
00:32:30Yes, indeed.
00:32:31Yeah, the ones that you and my generation know.
00:32:33Yeah, exactly.
00:32:34Those three, yes, absolutely.
00:32:35The rest of them, not me.
00:32:36What's been really good as well about it?
00:32:38And, you know, we were joking about it a little bit earlier.
00:32:40You know, everyone's a winner, blah, blah, blah.
00:32:42But, actually, they are...
00:32:43Listen, man, in the last five...
00:32:45Five years I've been presenting the show.
00:32:46Yeah.
00:32:47We have raised close to a million pounds.
00:32:49Wow.
00:32:50Really?
00:32:51A million pounds for charity.
00:32:53So, people willing to come on.
00:32:55subject themselves to the whole nightmare of being in the black chair.
00:32:59Now you're making me feel...
00:33:00It's done some good.
00:33:01It's done some good.
00:33:02Absolutely.
00:33:03And it's great entertainment as well.
00:33:04And you can...
00:33:05I mean, watch it all on iPlayer, folks.
00:33:07No question, no question.
00:33:08This looks amazing.
00:33:09Good.
00:33:10Oh, wow.
00:33:11Oh, really?
00:33:12Yeah.
00:33:13What, like, what, even too strong for you?
00:33:16Okay.
00:33:17Am I allowed to tuck in?
00:33:18Yes, you can tuck in.
00:33:19It might be quite a lot, Clive.
00:33:20So, watch yourself.
00:33:21Thank you for your help there.
00:33:22Oh, yes.
00:33:23Well, I saw that scotch bonnet go in there.
00:33:24There's a big chunk.
00:33:25Half.
00:33:26Oh, half.
00:33:27Half, half.
00:33:28If you're going to do this at home, you don't need a half.
00:33:30What do you want me to make at the end of the show?
00:33:32Would it be Clive's food heaven?
00:33:33Chicken pie?
00:33:34If so, I'm going to make...
00:33:35I'm going to make a creamy chicken and tarragon filling.
00:33:36I'm going to pile that into pastry
00:33:37and serve alongside a rich chicken gravy.
00:33:40Indulgent mash leaks dressed in a vinaigrette
00:33:42and some crispy chicken skin.
00:33:45What will it be is food hell mushrooms made magic,
00:33:48kind of, in a delicious stroganoff.
00:33:50So, I'm going to make a vegetarian take on this Hungarian classic
00:33:53using plenty of umami rich mushrooms and bran...
00:33:55candy, some creme fraiche, all tossed together with some egg noodles.
00:33:58The choice is yours.
00:33:59Log onto the website now.
00:34:00I'm going to have your say.
00:34:01How's the phrase, all right?
00:34:02Delicious.
00:34:03Yeah?
00:34:04Delicious.
00:34:05The cod coming through is wonderful.
00:34:07Balanced off with the veggies on the side.
00:34:10Delicious.
00:34:11Super spicy.
00:34:12Well done, sir.
00:34:13My mum would be very pleased with this.
00:34:14Yeah?
00:34:15Very pleased, yeah.
00:34:15If you go and you go around the Caribbean, you try these,
00:34:17these are going to be different in every household though, right?
00:34:19They're going to all have their own...
00:34:20recipes and...
00:34:21You might have the old little touch that's slightly different,
00:34:23um, a different bit of...
00:34:25veg or whatever in the, uh, in this, um, a little garnish on the side.
00:34:29But by and large...
00:34:30Actually, the recipes are pretty constant.
00:34:31Okay.
00:34:32So most households will do it in exactly the same...
00:34:35way, yeah.
00:34:36We'd probably flatten down this.
00:34:37I mean, you've got a bit of a ball there.
00:34:39Jeez.
00:34:40It's probably flattened down, so it's more of a fritter flattened down.
00:34:43Fake note.
00:34:44Yes.
00:34:45It's like my mum should've been in touch.
00:34:47He's done it all around.
00:34:48Clive, Clive, tell them.
00:34:49Tell them.
00:34:50Okay.
00:34:51Yeah.
00:34:52Right, so you enjoy the rest of that.
00:34:53So we're going to head off now to Ireland.
00:34:55With Anna Hall.
00:34:56And she's on the Wicklow Coast getting a taste of Laura Whitmore's guilty pleasure.
00:35:05You moved to London so long ago now.
00:35:09Yeah, I went for one year.
00:35:10And it kind of just sucked me in.
00:35:12Same, one year and I thought I'd be back home.
00:35:15But also, I'm very lucky.
00:35:16If you think about it, this is the Irish Sea here.
00:35:18The next stop is Hollyhead.
00:35:19Yeah.
00:35:20But it doesn't feel that far away.
00:35:22Do you remember the first time I said to mom, I'm going back home?
00:35:25And I went to London.
00:35:26Yeah.
00:35:27Oh.
00:35:28So what's the one food I've...
00:35:30Is it an item that you always miss when you're in London?
00:35:32I'm so mortified to say this to you, Anna, because you're a s***.
00:35:35I'm a chef.
00:35:36So when I bring my mates from the UK over to Ireland, I'll bring them...
00:35:40...for an authentic Irish dish called the Chicken Fillet Roll.
00:35:46Absolutely.
00:35:47Absolutely.
00:35:48You just can't get it in London.
00:35:49And I've got to bring you for one as well.
00:35:50Yes.
00:35:51There's a place just down here.
00:35:52Do you want to come?
00:35:53Let's go.
00:35:54Yes.
00:35:55Chicken Fillet Rolls have become something of a trend in Ireland.
00:36:00They are basically a takeaway breaded chicken in a roll that's found in...
00:36:05...of most shop deli counters.
00:36:07And it's a much loved lunch staple.
00:36:10So Chicken Fillet Rolls is my favourite thing.
00:36:12I gave up chicken two years ago.
00:36:15But I think you've got something for me today.
00:36:17I do indeed.
00:36:18What have you got?
00:36:19I have your vegan chicken...
00:36:20Chicken Fillets.
00:36:21I've been trying...
00:36:22For ages, I'm just trying to...
00:36:23I'm just trying to...
00:36:24I'm like, you know, at some point...
00:36:25...they'll do a plant-based one at some point.
00:36:26This is my first plant-based Chicken Fillet Roll.
00:36:28Better be good.
00:36:29Maybe this will be a thing.
00:36:30Deadly.
00:36:31Yeah.
00:36:32There you go.
00:36:33Thank you so much.
00:36:34Have a good day.
00:36:35Take care.
00:36:36Cheers.
00:36:35It's been a long time since I've sunk my teeth into one of these bad...
00:36:40boys.
00:36:41I hope it tastes as good as I remember.
00:36:45Look at this for a view.
00:36:46Honestly, even the weeds are beautiful.
00:36:49Okay.
00:36:50The thing is, there's no way you could eat this and not make a mess.
00:36:53But that's okay.
00:36:54Once you allow yourself that.
00:36:55That's what I want.
00:36:56Oh.
00:36:57Oh.
00:36:58Oh.
00:36:59Oh.
00:37:00Mmm.
00:37:01Mmm.
00:37:02The cheese is so soft.
00:37:03The iceberg...
00:37:04It has to be all...
00:37:05Honestly, Laura, I love that you brought me down memory lane to eat my Chicken Fillet Roll.
00:37:10Like, this is absolutely something I lived on as a student.
00:37:13But I think, like, Ireland is also...
00:37:15famous for other incredible things like how we grow our produce, how we take care of our
00:37:20animals.
00:37:20And I'm going to take you somewhere special that is going to show you a thing or two about how to do that properly.
00:37:25Hmm.
00:37:26Intrigued.
00:37:27Ha, ha, ha.
00:37:28Ha, ha.
00:37:29Ha, ha, ha.
00:37:30We're going just up the road to South Dublin, to a place I love.
00:37:35An urban farm called Airfield Estate.
00:37:38It's 38...
00:37:4038 acres were left in trust to the people of Ireland in 1974.
00:37:45Two sisters, Leticia and Naomi Overend, whose family had been farming here since...
00:37:50...the 1890s.
00:37:51As the city of Dublin slowly grew around them...
00:37:55My sister stood firm and refused to sell the land for development, preferring to use it...
00:38:00...to feed the poor.
00:38:01Today, Airfield Estate are experts in organic methods...
00:38:05...of growing vegetables called No Dig that is taking the gardening world by storm.
00:38:10Hopefully, Laura and I can pick up some tips we can use in our own gardens...
00:38:15...back in London.
00:38:16Oh, yeah.
00:38:17Helping us get our hands dirty is gardener Sean Carroll.
00:38:20Right, what do we do Sean?
00:38:21So, we're doing a little bit of harvesting here on our lettuces.
00:38:24This is where you kind of...
00:38:25...pull the bottom leaves off at the stem of the plant and then it...
00:38:30...kind of gives the plant a chance to grow back and you keep getting crops out of it.
00:38:35Here, no dig.
00:38:36So, the soil you see here.
00:38:37Yeah.
00:38:38Normally, you'd think you'd kind of come in and plough it.
00:38:40Rotivate it, get rid of all the weeds, but we don't do that here.
00:38:43So, we want to kind of keep the soil alive.
00:38:45And healthy.
00:38:46And keep that soil structure in place.
00:38:47People don't really realise this, but all of the nutrients...
00:38:50...in food comes from the soil.
00:38:52I've always had this huge curiosity...
00:38:55...and drive to grow things that I can eat.
00:38:58But I seem to continue...
00:39:00...to actually murder them.
00:39:01And it's like...
00:39:02This is something that we connect on.
00:39:03Yes.
00:39:04So, what's the one thing?
00:39:05About what you do with your garden that would actually improve the environment for...
00:39:10...our kind of birds and bees and our soil.
00:39:12Don't spray pesticides.
00:39:13Don't spray pesticides.
00:39:14Don't spray pesticides.
00:39:15Yeah, yeah.
00:39:16Okay.
00:39:17So, how do you keep the pests away?
00:39:18There's things we do in airfields.
00:39:19One of them would be sort of companion plants.
00:39:20So, this could be push-pull where you plant plants together.
00:39:24So, an example...
00:39:25...of push-pull I have here.
00:39:27These are chives.
00:39:28Yes.
00:39:29So, these are great for pollinators.
00:39:30Beautiful.
00:39:31These are edible flowers.
00:39:32Can I taste this flower?
00:39:33Yeah, yeah.
00:39:34Oh, the whole flower.
00:39:35That'll be strong.
00:39:35You can try a little bit.
00:39:36Go gently.
00:39:37It's actually very onion-y.
00:39:38Well, it's sweet.
00:39:39Oh my God.
00:39:40And it's spicy.
00:39:40And then, obviously, the finish of it is like a spring onion.
00:39:43Like a scallion.
00:39:44In terms of companion...
00:39:45...aphids and pests, they hate the smell.
00:39:48So, anything in the allium family, onions...
00:39:50...the garlic, it pushes them away.
00:39:52So, that's push-pull.
00:39:53Oh, wow.
00:39:54Well, another...
00:39:55So, to pull...
00:39:56It's a pretty...
00:39:57...beneficial insect in, this is a marigold.
00:39:59This is...
00:40:00In Irish culture, this is like Irish saffron.
00:40:02Oh, really?
00:40:03This is in like breads, in cakes, in...
00:40:05...like cordials.
00:40:06It's a really important flower.
00:40:08So, obviously, back in the day, we knew we needed...
00:40:10...somehow.
00:40:11So, this attracts the predators of the...
00:40:14...kind of the pests here.
00:40:15So, it's a great companion plant.
00:40:16So, that's like pulling predators in.
00:40:19So, over behind...
00:40:20...we've got some nasturtiums growing in this bed.
00:40:22We just sort of sprinkle these around the borders of beds.
00:40:25And so, these are sacrificial plants.
00:40:26So, the slokes and the snails...
00:40:28...are the things that would normally be...
00:40:29The slokes.
00:40:30The slokes are a bit of a handful.
00:40:31Yeah.
00:40:32They love the measures.
00:40:33They love nasturtiums.
00:40:34Wow.
00:40:35They've given themselves up in the name of the letters.
00:40:37Yeah.
00:40:38It has aesthetic value as well.
00:40:39Yeah.
00:40:40Because you've got these lovely...
00:40:40...trailing colorful flowers.
00:40:41You know?
00:40:42Yeah.
00:40:43Airfield.
00:40:44Airfield.
00:40:45Airfield Estate has stayed true to their charitable origins...
00:40:48...and now operates as a social enterprise.
00:40:50Offering training in farming techniques...
00:40:52...and horticultural skills.
00:40:55...and horticultural skills.
00:40:56...theous trees look great.
00:40:57These look great!
00:40:58These look great!
00:40:59It's also full of that...
00:41:00of wonderful fresh produce
00:41:01that they've agreed to donate to my enterprise.
00:41:05Encouraging Laura to get more ambitious with fresh food.
00:41:10Well, that's my job, isn't it?
00:41:11Okay, my job is to eat.
00:41:14So these are the sprinkles.
00:41:15These are sprinkles.
00:41:15These are huge.
00:41:17Yeah.
00:41:17That's a great one.
00:41:19That's huge.
00:41:20How many people are we cooking for?
00:41:22Well, you're going to eat all of them.
00:41:24Okay.
00:41:25Right.
00:41:26Got a lot of cooking to do.
00:41:28Got a lot of eating to do.
00:41:29Yeah.
00:41:30Got a lot of cooking.
00:41:35Thanks, Anna and Laura.
00:41:36Still to come, Tom's taking us to the slopes
00:41:39with my favourite alpine.
00:41:40And what do you want me to make for the end of the show?
00:41:43Will it be Clive's idea at Food Heaven?
00:41:44Creamy Chicken and Tarragon Pie with Mash and Chicken Gravy.
00:41:47Or his idea of Food Hell.
00:41:49Magic.
00:41:49Magic Mushroom Stroganoff with Egg Noodles.
00:41:52Log on to the website now and have your say.
00:41:53Right.
00:41:54Susie, this is a takeaway staple.
00:41:57It is.
00:41:57So honey, crispy, chilli.
00:41:59Beef.
00:41:59I am using a rump stick and I am just going to cut it.
00:42:03Against the grains.
00:42:05So we are making the most of it.
00:42:07And also it's not chewy when we cut it.
00:42:08So I have to say you've convinced me on this dish
00:42:12because this is one I very, very seldomly order.
00:42:16Really?
00:42:16In a restaurant.
00:42:17Because it's...
00:42:18It's crispy beef.
00:42:20You made me have it once.
00:42:20I do.
00:42:21And I still didn't like it.
00:42:22It's...
00:42:23It just tastes like sort of chewy flour.
00:42:25What?
00:42:26You don't actually see any beef in there at all.
00:42:28Really?
00:42:29So I mean, we're cutting it slightly thicker
00:42:31but you're wanting to go against...
00:42:33against the grain so you can actually see
00:42:34the strips of beef like that.
00:42:35OK.
00:42:36Why do you go against the grain?
00:42:38So if people go with the grain,
00:42:40that's when the meat is there
00:42:41and when you cook it, it just...
00:42:42It just...
00:42:43It just tightens up
00:42:43and it's really chewy.
00:42:45OK.
00:42:45But in tech ways,
00:42:46we would be using things...
00:42:48such as like top side
00:42:49and you cut it really thinly.
00:42:51OK.
00:42:52So in order to...
00:42:53make it sort of affordable,
00:42:54they use a cheaper cut,
00:42:55which is why they need to cut it thinly,
00:42:56which is why very often you just...
00:42:58get lumps of chewy flour.
00:42:59Exactly.
00:42:59Got it.
00:43:01OK.
00:43:01So you...
00:43:02Let's talk about your...
00:43:03background.
00:43:03You grew up in your parents' takeaway.
00:43:05Takeaway.
00:43:06In Northern Ireland.
00:43:07Yep.
00:43:07Called them Anlie.
00:43:08OK.
00:43:08And it's still running.
00:43:09So from 1980.
00:43:11OK.
00:43:11And so that's where you...
00:43:13you learned to cook, right?
00:43:14Indeed.
00:43:15And from literally from birth...
00:43:18right through to the age of 25,
00:43:20I even slept on the chip paper.
00:43:22Do you know what I mean?
00:43:22Like we...
00:43:23we were there
00:43:23because mum and dad
00:43:24were working full-time.
00:43:25OK.
00:43:26So here I'm just panning
00:43:27the beef first.
00:43:28We're going to
00:43:28put the beef strips
00:43:30into the egg
00:43:31just to coat it.
00:43:32Uh-huh.
00:43:33And then we're going to
00:43:35have a flour mix here.
00:43:37Some plain flour.
00:43:38Some corn flour.
00:43:40A pinch of white pepper.
00:43:43Just to give it some seasoning.
00:43:44Give that a good mix.
00:43:45Uh-huh.
00:43:46And then we're going to...
00:43:48put the beef strips in this
00:43:50and then we're going to
00:43:51deep fry it off.
00:43:52Um...
00:43:53OK.
00:43:53So then...
00:43:54So you left the, um...
00:43:56the family business.
00:43:57You then...
00:43:58went off and became
00:43:59an accountant.
00:44:00Indeed.
00:44:00And I'm still an accountant.
00:44:01You're still an accountant.
00:44:02I have.
00:44:03Tis.
00:44:03I have my own...
00:44:04If anyone needs any help.
00:44:05Yep.
00:44:05Tax return.
00:44:06No problem.
00:44:08She's your woman.
00:44:09Um...
00:44:10But then you went on
00:44:11to that TV show
00:44:12Britain's...
00:44:13Best home cook.
00:44:14Yep.
00:44:14You won it.
00:44:15Didn't expect to win it.
00:44:18And then since then
00:44:20you've gone on to write
00:44:21four books?
00:44:22Three.
00:44:23Three books.
00:44:23This is my third cookbook.
00:44:24OK.
00:44:25These are recipes from it.
00:44:26These are the recipes
00:44:27in the book.
00:44:28You've had various TV shows
00:44:29as well.
00:44:31Aha.
00:44:31So...
00:44:31So it's a good move.
00:44:32It's...
00:44:33It's been a good move
00:44:33and all of those
00:44:34can be watched
00:44:34in the A-Player 9.
00:44:36Thanks.
00:44:37I learned that in rehearsal.
00:44:38From Susie.
00:44:40I've just claimed it.
00:44:41It was a good joke.
00:44:41Um...
00:44:42And...
00:44:43You've got the book there.
00:44:45I have to say
00:44:45it's a lovely book
00:44:46because...
00:44:48There's...
00:44:48Very often
00:44:49you look at
00:44:50ingredients
00:44:51for Asian...
00:44:53cookbooks
00:44:53and there's a lot
00:44:54of ingredients.
00:44:55Yeah.
00:44:55But you've subbed
00:44:56it all down.
00:44:56Yeah.
00:44:57In the name.
00:44:58Simply.
00:44:58Um...
00:44:59I felt when...
00:45:00In Northern Ireland.
00:45:01Yeah.
00:45:02People going...
00:45:03to the supermarket
00:45:04in Belfast
00:45:05there's only a couple.
00:45:06Mm-hmm.
00:45:06It's very...
00:45:07Not very...
00:45:08accessible to everybody
00:45:08so why not use
00:45:10corner shop ingredients
00:45:11or supermarket ingredients.
00:45:13and make it
00:45:14with local produce
00:45:15so that's what I've done.
00:45:16You've got your
00:45:17core thing.
00:45:18things of soy
00:45:18and your oyster sauce
00:45:20your sesame oil
00:45:21things that people can get.
00:45:23It does as you say Susie
00:45:24it's such a brilliant book
00:45:25and it does do
00:45:26what it says
00:45:27on the label.
00:45:28It is simple
00:45:30It's quick
00:45:30it's easy
00:45:32and we will...
00:45:33looking through this
00:45:33we love
00:45:34this recipe here
00:45:36for the stir-fried
00:45:37morning glory mat.
00:45:38Morning glory
00:45:38Oh do you like
00:45:39morning glory?
00:45:39One of my favourite dishes
00:45:40in our go-to restaurant.
00:45:42Absolutely.
00:45:43With fermented bean curd.
00:45:44Which is absolutely delicious
00:45:45and I love...
00:45:46we also loved...
00:45:48there's a gorgeous one here
00:45:49on the salad theme
00:45:50Clive.
00:45:51Okay.
00:45:51Susie's chicken
00:45:52and...
00:45:53pomelo salad
00:45:54which just looks
00:45:55completely...
00:45:56Would you give that
00:45:56a go Clive?
00:45:57Is it hot?
00:45:58Is it warm?
00:45:58It's...
00:45:59unfortunately not
00:46:00but you could
00:46:00you could have
00:46:01the chicken warmed
00:46:02and you can have it
00:46:03just as a roast chicken
00:46:04and then peel it off
00:46:04like...
00:46:05Pomelo is a great...
00:46:07Isn't it?
00:46:07Yeah.
00:46:08a very underrated fruit
00:46:10that people don't know.
00:46:11It's seasoned now.
00:46:11Yep.
00:46:12And this lovely...
00:46:13Hocken fried rice
00:46:14because that's very...
00:46:15I love fried rice.
00:46:16You use all the...
00:46:17You can use...
00:46:18all your leftovers
00:46:19in there
00:46:19can't you?
00:46:20Yes.
00:46:20And that is a real
00:46:21traditional dish.
00:46:23that when I ask my dad
00:46:24about it
00:46:24he's like
00:46:25that's what households did.
00:46:26They literally
00:46:27cobbled together...
00:46:28all their vegetables
00:46:28and whatever meat they had
00:46:30and made a gravy
00:46:31he called it
00:46:32which is your kind of
00:46:32oyster...
00:46:33soul space.
00:46:33Yeah.
00:46:34But even things
00:46:34like a fried egg sandwich
00:46:35hot chili Friday sandwich
00:46:37absolutely
00:46:37you know
00:46:37that's...
00:46:38that's it
00:46:38it's that simple.
00:46:39Yeah.
00:46:39But that for me
00:46:41was...
00:46:42no.
00:46:43for my children
00:46:43it's really simple
00:46:44it's quick
00:46:45and...
00:46:46And it's in the
00:46:4610 minute section
00:46:47as well.
00:46:48and I love the 10 minutes
00:46:49and it's a real 10 minutes
00:46:50some people say
00:46:51you can do this
00:46:51in another 10 minutes
00:46:51100% 10 minutes
00:46:53and everything
00:46:53it's 30 minutes
00:46:54from prep to start
00:46:55so here
00:46:56hot oil
00:46:57and you want
00:46:58to make
00:46:58fry off
00:46:59the chili
00:47:00and
00:47:01the
00:47:01garlic
00:47:03leave it
00:47:04hot there
00:47:05and then
00:47:05with the sauce
00:47:06we are adding
00:47:07some...
00:47:08honey
00:47:08just taking that off
00:47:10the heat
00:47:11so everything
00:47:11doesn't get
00:47:12therentic
00:47:13so this is that
00:47:15sticky sweet sauce
00:47:16that you get over there
00:47:17so we've got...
00:47:18honey
00:47:18we've got
00:47:18some soy
00:47:19we've got
00:47:20rice wine vinegar
00:47:22or
00:47:23if you don't have
00:47:23rice wine vinegar
00:47:24you can use
00:47:25distilled
00:47:25cheap vinegar
00:47:27and that's what our...
00:47:28takeaway uses
00:47:28it's just the cheap
00:47:30white vinegar
00:47:31that you can get
00:47:31get...
00:47:33a pinch of salt
00:47:34and you're wanting
00:47:35that to come up
00:47:36to like a roaring...
00:47:38bubbly
00:47:38boil
00:47:39what you're doing here
00:47:40is you're caramelising
00:47:41everything
00:47:41so it becomes
00:47:42really sticky
00:47:43and you don't get
00:47:44soggy
00:47:44bits of meat
00:47:46or beef
00:47:46you can use
00:47:47chicken
00:47:47you can use
00:47:47lots of...
00:47:48lots of different things
00:47:48thank you Matt
00:47:49and so
00:47:50once that's really
00:47:52really
00:47:53really bubbly
00:47:53then we can toss
00:47:54everything back in
00:47:55so we'll flash fry
00:47:56the vegetables
00:47:57just so that they're...
00:47:58not soggy
00:47:59there's nothing worse
00:47:59than that
00:48:00dead vegetable in it
00:48:02um...
00:48:03once that's done
00:48:03we just toss this
00:48:04back in
00:48:04okay
00:48:08right
00:48:08let's talk about
00:48:09this lettuce dish
00:48:10which is
00:48:11I think
00:48:11really
00:48:12interesting
00:48:13because
00:48:13just blanching
00:48:14iceberg lettuce
00:48:16yep
00:48:16then it's getting
00:48:17tossed
00:48:17we've got
00:48:18some
00:48:18oyster sauce
00:48:19and a
00:48:20piece of soy
00:48:21and some
00:48:21crisp garlic
00:48:22that's it
00:48:23that's it
00:48:23very very very
00:48:24simple
00:48:25and where did
00:48:25this idea come from
00:48:26is this a
00:48:26traditional recipe
00:48:27this is a very
00:48:28traditional dish
00:48:29and
00:48:29and
00:48:30in our takeaway
00:48:31there was all
00:48:33always an iceberg
00:48:33lettuce floating
00:48:34around
00:48:34for garnishes
00:48:35and
00:48:35mum being mum
00:48:36and like myself
00:48:37now
00:48:38you want vegetables
00:48:38for your children
00:48:39so
00:48:40flash fry it
00:48:41you blanch a
00:48:42lettuce
00:48:43for about 30 seconds
00:48:45make the sauce
00:48:46of oyster sauce
00:48:46and
00:48:47and
00:48:48oysters
00:48:49and soy sauce
00:48:49and once you do that
00:48:51you can just toss it
00:48:52everything back in
00:48:53and you've already got the flavour
00:48:54of the
00:48:54slightly
00:48:55toasted off
00:48:56bits of garlic
00:48:58so simple
00:48:58but
00:48:59so delicious
00:48:59and it's literally
00:49:01in and out
00:49:01so it's still got a bit of bounce
00:49:02right
00:49:03yep
00:49:03absolutely
00:49:03okay
00:49:04back in with the garlic
00:49:06all right
00:49:08good
00:49:08this
00:49:09this is great
00:49:09it's so simple
00:49:10but it's
00:49:11delicious
00:49:11yeah
00:49:12and real time
00:49:13real time
00:49:14it's worse
00:49:14right
00:49:16oh that's me
00:49:16you have that
00:49:17I'll take that
00:49:17so while we dish this up
00:49:19if you want to make Susie's
00:49:21honey chili chicken
00:49:23at home
00:49:24you can find
00:49:25the chicken
00:49:26beef
00:49:26beef
00:49:27what's going on with me today
00:49:28beef
00:49:29beef
00:49:30beef
00:49:31beef
00:49:31beef
00:49:31beef
00:49:32beef
00:49:32beef
00:49:33beef
00:49:34beef
00:49:35beef
00:49:37beef
00:49:38beef
00:49:39beef
00:49:40beef
00:49:41beef
00:49:42beef
00:49:43beef
00:49:44beef
00:49:45beef
00:49:46beef
00:49:47beef
00:49:48beef
00:49:49beef
00:49:50beef
00:49:51beef
00:49:52beef
00:49:53beef
00:49:54beef
00:49:55beef
00:49:55beef
00:49:56I think that's chicken. Honey crispy chili beef, but you can make chicken.
00:50:01That's my point.
00:50:02And then a stir-fried lettuce. So iceberg lettuce works.
00:50:06Beautiful. Well done.
00:50:11Who's for chili chicken? There you go.
00:50:16Incredible.
00:50:17Dive into that. Real-time recipes.
00:50:19Real-time recipes.
00:50:20Love that.
00:50:21Yes.
00:50:22In eight minutes.
00:50:23There you are.
00:50:24I don't think I should be drinking quite frankly.
00:50:26Ooh.
00:50:27I have to say, I blame...
00:50:28Struggling my words, sir.
00:50:29I blame the bracelet.
00:50:31This is like a superpower.
00:50:36There's nothing wrong with that.
00:50:37You know, like superheroes used to have those things that deflect badness.
00:50:41Do you think it's like a truth bracelet?
00:50:42It's like sucking my energy.
00:50:43Do you think it's a truth bracelet?
00:50:44Thank you so much.
00:50:45What's that?
00:50:46Just truth...
00:50:46So that's alcohol.
00:50:47My sister-in-law thinks I've got...
00:50:49She said, have you got arthritis?
00:50:50No.
00:50:51I don't know.
00:50:52I've also noticed Clive has got...
00:50:53Clive?
00:50:54Don't break it.
00:50:55He's a very...
00:50:56Cool.
00:50:57Yes.
00:50:58The red one is from Nigeria.
00:50:59Right.
00:51:00The...
00:51:01The yellow one is from Thailand and this slightly white one in the middle is from...
00:51:06Jamaica.
00:51:07Right.
00:51:08Let's see.
00:51:09Bit of a mix.
00:51:10Bit of a mix.
00:51:11Uh...
00:51:11Rosé.
00:51:12Rosé.
00:51:13So we've got a rosé with this.
00:51:14This is called Found.
00:51:15It's from M&S.
00:51:16from the Found range.
00:51:17Susu Maniello.
00:51:18It's nine pounds.
00:51:19Susu Maniello is the name of the great.
00:51:21grape from Puglia.
00:51:22The grape almost disappeared but local producers have got hold of it.
00:51:26It makes such a lovely rosé because it's a proper food rosé because even though the
00:51:31colour...
00:51:31colour is fairly pale it's got more punch to it than a Provence rosé so you've got real...
00:51:36flavour there that can cope with any kind of heat as well.
00:51:39You know if you've got some spice going on but still...
00:51:41really fresh.
00:51:42You know I didn't want to put...
00:51:43You're not allowed Danny.
00:51:44No you've had it.
00:51:45But you know...
00:51:46Is it just because it's beef?
00:51:47Don't...
00:51:48Don't think red.
00:51:49It's definitely beef.
00:51:50It's definitely beef.
00:51:51It's lovely.
00:51:52Absolutely lovely.
00:51:56Lovely.
00:51:57That goes really well with that.
00:51:58Oh good.
00:51:59I'm glad you like it.
00:52:01Really well.
00:52:02It's a real food one.
00:52:01It's a proper food.
00:52:02Yeah it's got real depth to it.
00:52:03I love wines from Sicily.
00:52:04Yeah.
00:52:05You know there's Etna...
00:52:06But this has got...
00:52:07That just feels...
00:52:08Punch.
00:52:09Got some punch.
00:52:10It's got richness to it.
00:52:11Susie this is delicious.
00:52:12And so simple.
00:52:13And so much more delicious than the stuff I have in...
00:52:16The cardboard?
00:52:17Yes.
00:52:18The deep-fried cardboard that you have?
00:52:19The nuggets, nuggets and flour.
00:52:21Thoughts?
00:52:21Thoughts from you guys?
00:52:22Beautiful.
00:52:23Absolutely.
00:52:24Happy?
00:52:25I just really soft and...
00:52:26Tender as well.
00:52:27I mean it is...
00:52:28It does...
00:52:29It could be chicken.
00:52:30Tender wise.
00:52:31Let's leave this alone now Clive.
00:52:32Let's leave it alone.
00:52:33Let's leave it alone.
00:52:34Let's leave it alone.
00:52:35You keep trying to give him the Masterchef.
00:52:36Yes, I did.
00:52:37Very good.
00:52:38Right, right.
00:52:39Thank you Helen.
00:52:40It's really helpful today.
00:52:41Very nice.
00:52:42Right, let's take a trip to Provence now with everyone's favourite Marcus, Marcus Waring.
00:52:46He's heading to the rooftop hideaway to rustle up a platter, party platter indeed, with...
00:52:51Melons taking centre stage.
00:52:52Have a look.
00:52:56...
00:52:57...
00:52:58...
00:52:59...
00:53:00...
00:53:01...
00:53:01...
00:53:02...
00:53:03...
00:53:04...
00:53:05...
00:53:06...
00:53:07...
00:53:08...
00:53:09...
00:53:10...
00:53:12...
00:53:14baked goat cheese and a super speedy mackerel pate.
00:53:17I've got fresh mackerel and I want to serve it fresh.
00:53:22So I'm just going to show you a process that's nice and simple and easy and it's very...
00:53:27...very cost effective.
00:53:28Most pate's are made in advance and need to be set in the fridge...
00:53:32...
00:53:33...
00:53:34...
00:53:35...
00:53:36...
00:53:37...
00:53:38...
00:53:39...
00:53:40...
00:53:41...
00:53:42...
00:53:43a little fin there. Butthole, mackerel is one of the cheapest fish you can buy.
00:53:48And filleting it yourself is easy when you know how. Slice down the back.
00:53:53So, what I love about mackerel is it's so soft.
00:53:58It just comes off, simple as that. And I just tend to just nick the head off.
00:54:03Just go underneath the bone. Funny knife.
00:54:08Nice and close. Simple.
00:54:13Easy. Get a drizzle of olive oil onto a tray.
00:54:18Lay the fillet skin side down to protect the fish and prevent any sticking.
00:54:23Then season with salt, pepper, fresh rosemary and thyme.
00:54:28I remember going mackerel fishing off the Kentish coast.
00:54:31And the most sustainable way...
00:54:33..of catching mackerel is line caught.
00:54:35I think I remember filleting it on the boat.
00:54:37A bit of salt.
00:54:38Straight out of the water.
00:54:40Absolutely fantastic.
00:54:42Let me...
00:54:43Put some zest on top.
00:54:44Mackerel fillets prepped.
00:54:46It's time for the goat's cheese.
00:54:48And very, very simple.
00:54:50Baked goat's cheese is absolutely sensational.
00:54:52But when you add some...
00:54:53..other ingredients to it.
00:54:54Really, really does come to life.
00:54:56I'm using cherry tomatoes.
00:54:58Just chop them in half.
00:55:00And as the cheese sort of starts to soften,
00:55:02the tomatoes start...
00:55:03..break down and all the lovely juices just come oozing out.
00:55:06And scatter them around the goat's cheese.
00:55:08..before adding...
00:55:09..brace yourselves...
00:55:10..a sprinkling of lavender.
00:55:12The lavender!
00:55:13It is quite an unusual herb to put with this dish.
00:55:15But it does work.
00:55:16Again, it's one of my favourite herbs.
00:55:18Some thyme.
00:55:19And last but not least...
00:55:21..a drizzle of...
00:55:23..honey.
00:55:24So, it's a lovely marriage of flavoursome ingredients.
00:55:28Working together once it starts to bake.
00:55:31Cheese and mackerel ready to go.
00:55:33They're covered in foil...
00:55:34..and placed on the barbecue.
00:55:36You can hear...
00:55:38How's that going?
00:55:39Ooh, that's quick.
00:55:43Right.
00:55:44I can see...
00:55:45I can hear that sizzling away.
00:55:46Literally.
00:55:47That is less...
00:55:48..just in a minute.
00:55:49And that's good to go.
00:55:50Now, I have to remember to rein myself in.
00:55:53I've got my beautiful melon here.
00:55:54Very, very simple.
00:55:55We're just going to be doing melon wedges.
00:55:57I've learnt...
00:55:58I've learnt my lesson.
00:55:59Don't mess with the melon.
00:56:00Just cut it up.
00:56:01Serve it up.
00:56:02But there's...
00:56:03There's an age-old classic out there...
00:56:04..that we all know and are familiar with...
00:56:06..and that's melon and parma ham.
00:56:08So that's why I've got a little bit of local ham here...
00:56:10..that I'm going to put on the board with my melon.
00:56:13You could say they're like old friends.
00:56:14They've had a little bit of a barney.
00:56:15We're just going to keep them separate on the board.
00:56:17Right.
00:56:18..other than putting them together.
00:56:19All friends, meet again.
00:56:21Melon wedges.
00:56:23Look at that.
00:56:24Once the bread's cut...
00:56:25I can dip that into my mackerel pate.
00:56:28It's just a case of adding the charcuterie.
00:56:31Got some local cured meats.
00:56:33I'm going to put that over here.
00:56:34There we go.
00:56:35Before moving on to the pate.
00:56:37OK.
00:56:38Now, my mackerel, which we eat, I'm going to just take off the...
00:56:42off the skin.
00:56:43Into my bowl.
00:56:44Yeah.
00:56:47Oh, wow.
00:56:51Mmm.
00:56:52Three quarters of the mackerel are flaked before adding creme fraiche,
00:56:56horseradish...
00:56:57and rosemary.
00:56:58So, I'm just mashing up my little mackerel pate.
00:57:01Now, what I'm...
00:57:02going to do is just going to break the last few pieces of the mackerel up,
00:57:05and then just fold it in so you've got the...
00:57:07soft, sort of crushed up mackerel, and then you've got little chunks just folded into it.
00:57:13Oh, yeah.
00:57:14Now, I know what you're thinking.
00:57:15Melon and seafood?
00:57:18But it's OK.
00:57:19I'm keeping them separate.
00:57:20Looks like a little pate there.
00:57:22I thought I'd just serve it in here.
00:57:27One last grating of the lemon zest.
00:57:29All I've got to do now is just bring over my goat's cheese.
00:57:32tomato, and I think we're good to go.
00:57:37Oh, there we have that.
00:57:38Look at that.
00:57:39Oh, there we have that.
00:57:40Look at that.
00:57:42Wow.
00:57:43Smells incredible.
00:57:44That is a feast and a half.
00:57:47Melon and charcuterie board with fresh mackerel pate and baked goat's cheese.
00:57:52A simple taste of Provence that lets the beautiful cavillon melon...
00:57:57speak for itself.
00:57:58There we have it.
00:57:59Buffet fit for friends.
00:58:02Can't wait to see what Sasha and Mertie think of it.
00:58:05The moment has finally arrived.
00:58:07Best of all, she was that.
00:58:08Yeah.
00:58:09Oh, that's a great idea.
00:58:10I'm hungry.
00:58:11I like theNine and the sweet potato.
00:58:12I like the sweet potato.
00:58:13I like the sweet potato.
00:58:14One, two, two, three, one.
00:58:16One, two, three, one.
00:58:17Mine is too much and good to try.
00:58:18Oh.
00:58:19Both.
00:58:20I'm hungry.
00:58:21I'm hungry.
00:58:22I'm hungry.
00:58:23That's why you really need some cookies.
00:58:24I'm hungry.
00:58:26I've eaten every step and you do.
00:58:27Oh, I'm hungry.
00:58:28I'm hungry.
00:58:30I'm hungry, I'm hungry.
00:58:31I'm hungry.
00:58:32Yeah, I'm hungry.
00:58:33tuck in guys, just have some melon, bread, salami.
00:58:38I'll let you tuck in.
00:58:41The macaron is so good.
00:58:43Result.
00:58:45Yeah, and cheese too. It's amazing.
00:58:47I'll do it.
00:58:49The mackerel does work a little bit with the sweetness.
00:58:51Perfect.
00:58:53Thank goodness for that.
00:58:56I wanted to see if there was a passion...
00:58:58...in Provence for retro recipes and simple delicious fruit dishes.
00:59:03Well, it's certainly a yes to the latter.
00:59:06Cheers.
00:59:07This is the melon.
00:59:09One day.
00:59:10One day.
00:59:11If there's one lesson I have learned...
00:59:13...about the melon and that is to keep it simple.
00:59:16Keep it natural, don't...
00:59:18...mess with it.
00:59:19Just serve it as it is.
00:59:23...
00:59:24...
00:59:25...
00:59:26...
00:59:29You wouldn't be able to do it.
00:59:30You're Marcus in that Provence sunlight.
00:59:33Dreamy.
00:59:34I love his hair.
00:59:35Dreamy.
00:59:36Right, the website is...
00:59:38...closed.
00:59:39And we're going to soon find out whether it would be Food Heaven or Food Hell for Clive at the end of the show.
00:59:43Right, Tom.
00:59:44Entertain me.
00:59:47Retarded flat.
00:59:48What do we do?
00:59:49Well, this is a classic dish from the Oat Savoy part of France.
00:59:52It's...
00:59:53It's heavy.
00:59:54The whole point of skiing as we talked about is not to go up and down.
00:59:56No.
00:59:57It's to get to restaurants.
00:59:58Yep.
00:59:58Do you agree?
00:59:59100%.
01:00:00No question.
01:00:01The rest of it is...
01:00:02No question.
01:00:03Yeah.
01:00:04I have...
01:00:05That first run of the day where you get to the top of the mountain and you...
01:00:07And I'm done.
01:00:08It just clears your head.
01:00:09Yeah.
01:00:10I've been drinking too much.
01:00:11I've been drinking too much.
01:00:12I've been drinking too much.
01:00:13The night before.
01:00:14It clears your head.
01:00:15Ski down.
01:00:16Coffee.
01:00:17Maybe a brandy.
01:00:18Yeah.
01:00:19Ski down for lunch.
01:00:18It is.
01:00:19And this is what you eat.
01:00:20But this is classic Alpine food.
01:00:21It's heavy.
01:00:22But you know what?
01:00:23This actual dish...
01:00:23Which was invented in the early 80s by the...
01:00:25What?
01:00:26Which is a kind of Alpine cheese.
01:00:27The marking board.
01:00:28He's serious.
01:00:28But eat more rubbish.
01:00:29No.
01:00:30But not that they wouldn't be eating cheese and potatoes and...
01:00:32And...
01:00:33Bacon.
01:00:34You know.
01:00:35For hundreds of years.
01:00:36Well no.
01:00:37But it's become a classic.
01:00:38And it is a classic.
01:00:38Um.
01:00:39There's a slight issue at the moment.
01:00:40Did you know?
01:00:41No.
01:00:42I didn't know that.
01:00:43Squashed your bubble.
01:00:43It's not just coffee.
01:00:44Did you know that?
01:00:45You should be on Mastermind, mate.
01:00:47That kind of quake.
01:00:48I love that.
01:00:49I love that.
01:00:50I'm a MasterChef.
01:00:51I love that.
01:00:52I'm a MasterChef.
01:00:54Right.
01:00:55You'd do something with that.
01:00:56Have you seen that?
01:00:57I've just put it in a dry pan because you don't need anything in it.
01:00:58You just...
01:00:58It renders the fat out and you want it nice and crisp.
01:01:00Top tip.
01:01:01I'm not saying crispy because when Simon Hopkins gets very...
01:01:03Very cross indeed.
01:01:04Crisp.
01:01:05So anyway.
01:01:06This is all cooking.
01:01:07Um.
01:01:08You can't at the moment...
01:01:08Buy Rebruchon.
01:01:09You can't buy raw cheeses in from Italy or France because of something called...
01:01:13Christine.
01:01:14I'm not talking about the drug.
01:01:15I'm not talking about Timothy Leary cows.
01:01:17Um.
01:01:18I'm basically...
01:01:18talking about...
01:01:19Uh.
01:01:20It's called lumpy...
01:01:21LST.
01:01:22Lumpy skin disease.
01:01:23Ooh.
01:01:23Which...
01:01:24There's an outbreak in Europe and so the British have stopped imports of raw...
01:01:28cheese and...
01:01:29A lot of raw meat as well.
01:01:30Yeah.
01:01:31Who's got lumpy skin just to be clear?
01:01:32The cows.
01:01:33Oh.
01:01:33Not the humans.
01:01:34And it's not actually comparable into humans but this LST means that we're not getting...
01:01:38raw cheeses from the continent at the moment.
01:01:40Uh.
01:01:41So the good news is we can use British cheese.
01:01:42Lumpy skin.
01:01:43Yeah.
01:01:44So British cheese.
01:01:45We're going to use um...
01:01:46Barenby God.
01:01:47Which is...
01:01:48Bigod?
01:01:49Bigod.
01:01:50By God?
01:01:51By God.
01:01:52Don't know.
01:01:53Ton worth.
01:01:54You could use...
01:01:53All day.
01:01:54You could use Plegio, Raclette, any of the...
01:01:55Yeah.
01:01:56Traditionally this has got Comte, Grier, Raclette...
01:01:58Yeah.
01:01:59Anything.
01:02:00Anything that's lovely and...
01:02:01So hang on a sec.
01:02:02Could I not get like...
01:02:03Uh...
01:02:04Comte cheese.
01:02:05No because that's...
01:02:06If it's aged it's not so...
01:02:07It's okay.
01:02:08It's okay.
01:02:08It's the fresh stuff.
01:02:09It's the raw straw.
01:02:10Yeah.
01:02:11Did everyone know this apart from me?
01:02:12Yeah.
01:02:13I didn't know.
01:02:14Everyone knows.
01:02:15Tom, did you know this?
01:02:16No, you knew it.
01:02:17You do.
01:02:18Everyone knew this.
01:02:18I knew about it because I was writing a piece of Country Life about it.
01:02:21I don't know about Mary Popper.
01:02:22Ah.
01:02:23That's very true.
01:02:24What was that?
01:02:25I don't know about Mary Poppins.
01:02:26Right?
01:02:27More for you.
01:02:28Yeah.
01:02:28I know.
01:02:29You need to embrace that.
01:02:30I know.
01:02:31I'm here for it.
01:02:32That's what I love about it.
01:02:33Right, so you'll see we're just cooking this together.
01:02:33You're so modern.
01:02:34You're so modern.
01:02:35I know.
01:02:36He's really, really not.
01:02:37You're in a child.
01:02:38Not like that.
01:02:40Right, so let's talk about...
01:02:43Something else.
01:02:44Okay.
01:02:45Right, so this is cooking.
01:02:46We're now going to move on to that.
01:02:47The key is to...
01:02:48End of that fat down to get a nice bit of crispness on the...
01:02:51Okay.
01:02:52Let's whack up that heat.
01:02:53But yeah, skiing.
01:02:54Should we go skiing?
01:02:55Let's go skiing.
01:02:56That'd be a laugh.
01:02:57It's quite expensive.
01:02:58It's really expensive skiing.
01:02:59It's really expensive.
01:03:00Especially with kids.
01:03:01It's...
01:03:02But this, listen...
01:03:03There's no snow.
01:03:04I think there is now.
01:03:05Is there?
01:03:06But any amount of food I just love.
01:03:08Anything itself.
01:03:09Because...
01:03:10Melted cheese.
01:03:11Smoky bacon.
01:03:12Pat...
01:03:13Potatoes.
01:03:14Do you know what?
01:03:15I went to a place once...
01:03:16I put it in a cookbook actually.
01:03:17And they basically...
01:03:18put all these ingredients in bread.
01:03:20Ooh!
01:03:21So sour cream, potatoes, onions...
01:03:23Bacon...
01:03:24Oh!
01:03:25Some mountain cheese...
01:03:27Wrapped up in a...
01:03:28It'd be like a pasty and baked dishes.
01:03:30It's lovely.
01:03:31Absolutely delicious.
01:03:32Sleep after that, Matt.
01:03:33Can I comment on your bracelet as well?
01:03:35On my bracelet?
01:03:36Yeah.
01:03:37I think it's quite manly.
01:03:38Thanks.
01:03:39Thanks.
01:03:40I'm accessorising.
01:03:41I know, it's nice.
01:03:42I mean, is it...
01:03:43It's not arthritis, no.
01:03:44It's not arthritis, no.
01:03:45It's not arthritis, no.
01:03:46LAUGHTER
01:03:48I can confirm that's one thing I don't have as the moment.
01:03:51Right, the wine goes in, reducing the wine down...
01:03:53So that is...
01:03:54Oh, goodness.
01:03:55It's quite a simple decision.
01:03:56It's the first dish I think I've cooked.
01:03:58It's the last day kitchen.
01:03:59That doesn't have chilli in.
01:04:00That doesn't have what?
01:04:01Doesn't have chilli in.
01:04:02Well done, yeah.
01:04:03How are you?
01:04:04I know.
01:04:05I'm growing up, eh?
01:04:06Do you like doing the research for...
01:04:07Yeah, I love it.
01:04:08I love...
01:04:08You go...
01:04:09You disappear down a rabbit hole of...
01:04:11You know, into old recipes...
01:04:13And all the stuff.
01:04:14That's my favourite bit.
01:04:15You sit looking at a blank Word document, you know, trying to think...
01:04:18for the first sentence.
01:04:19But the research is fun.
01:04:21Right, so that is just...
01:04:23Is there a place in London that does a good touch of it?
01:04:28Or in the UK.
01:04:29Fondue I love as well.
01:04:30It's not being London-centric.
01:04:31No, not, of course not.
01:04:32No, no, no.
01:04:33Other things...
01:04:34Things happen outside London, you know.
01:04:35Yes.
01:04:36Oh.
01:04:37In Northern Ireland...
01:04:38Of course.
01:04:39Yes.
01:04:40Anyone else?
01:04:41We've forgotten.
01:04:43Wales, Iron Man, Guernsey, Jersey.
01:04:45Which were actually parted...
01:04:47I could never get...
01:04:48Is it a part of Great Britain or the British Isles?
01:04:50I don't remember how it works.
01:04:51Oh, I don't know.
01:04:52Right.
01:04:53Let's move on that one.
01:04:54LAUGHTER
01:04:55Right.
01:04:56This is all cooking down.
01:04:57A nice...
01:04:58Seriously.
01:04:59Tell us about intoxicating histories.
01:05:02It's...
01:05:03A podcast I do with a great wine writer called Henry Jeffries.
01:05:06Hang on.
01:05:07Oh, sorry.
01:05:08And it's history through the...
01:05:08We're all over glass.
01:05:09So...
01:05:10We've done one season.
01:05:11We're on a sort of second season and...
01:05:13The last one we did was Churchill.
01:05:14Okay.
01:05:15Winston Churchill, great wartime leader, obviously.
01:05:17You know.
01:05:18A great man.
01:05:19But he used to start the day with what he called mouthwash, which is a very weak whisky.
01:05:23And soda.
01:05:24LAUGHTER
01:05:25And, of course, he's one of those rare people who could drink...
01:05:28Quite a lot.
01:05:29Paul Roger and Brandy and Burgundy and Bordeaux.
01:05:31All the way through the day, he'd have a kit for three hours.
01:05:33Because...
01:05:34But he was never drunk.
01:05:35He got better with alcohol rather than worse.
01:05:37Well...
01:05:38There was a lot going on, wasn't there?
01:05:39There was indeed.
01:05:40Yeah.
01:05:41Imagine he won us the war...
01:05:43On a fairly consistent diet.
01:05:46Of booze all day long.
01:05:47And really...
01:05:48Really rich food.
01:05:49And very good food.
01:05:50It's a...
01:05:51It is a great podcast.
01:05:52It's a really good...
01:05:53It's a perfect listen.
01:05:54Well, thank you.
01:05:55I've never listened to it.
01:05:56Oh, thanks.
01:05:57Sorry, no, I haven't.
01:05:58Thank you, old friend.
01:05:59I will.
01:06:00Yeah.
01:06:01I've got an hour in a car later.
01:06:02Have you?
01:06:03Yeah, I'll listen to it.
01:06:03Oh, brilliant.
01:06:04Oh dear, you might learn something.
01:06:05I'll make the driver put it on, he'll be thrilled.
01:06:07LAUGHTER
01:06:08Turn off Five Live!
01:06:10LAUGHTER
01:06:11Are you a Five Live man?
01:06:13No.
01:06:14Oh, actually I do.
01:06:15It's morning.
01:06:16Bit of Nicky Campbell in the morning.
01:06:17OK.
01:06:18What I've just found is...
01:06:19Are we allowed to...
01:06:20Six Music.
01:06:21It's absolutely fantastic.
01:06:22Sorry, we're talking about...
01:06:23Your favourite radio station.
01:06:24Yeah, sorry, we can't do that.
01:06:25Are you like other radio stations as well?
01:06:27Yes.
01:06:28I agree.
01:06:28Six...
01:06:29Six Music.
01:06:30OK.
01:06:31Right, let's talk about your food.
01:06:32OK, so we've got that.
01:06:33You're making the...
01:06:33The key is, again, as Adam was saying, was you've got the mustard in the dressing.
01:06:36Mm-hm.
01:06:37This is creme fraiche, by the way.
01:06:38You could...
01:06:38You could use double cream.
01:06:39Mm-hm.
01:06:40But we're being healthy, aren't we?
01:06:41I thought the creme fraiche was quite interesting in it, actually, Tom.
01:06:43Made it a bit more acidic.
01:06:45It's definitely different than using double cream, which you classically would.
01:06:47It gives you that...
01:06:48A little bite, doesn't it?
01:06:49Yeah, it's different.
01:06:50Which you sort of need a bit to cut through.
01:06:51Yeah.
01:06:52So it will melt in, right?
01:06:53So the potatoes are parts...
01:06:54They're fully cooked?
01:06:55Fully cooked, and they're wrapped potatoes.
01:06:57You want the waxy ones.
01:06:58Right.
01:06:59This is so good, this cheese.
01:07:00So they don't basically fall apart?
01:07:01So they don't fall apart.
01:07:02It's actually named after...
01:07:03Tartif...
01:07:04Tartifla?
01:07:05Potato up in the region of Haute Savoy.
01:07:06Okay.
01:07:07Haute Savoy, sorry.
01:07:08Um, but yeah, you can use to make it waxy.
01:07:11So it's just...
01:07:12Very easy to get.
01:07:13There's a lot...
01:07:13We'll roll around at the moment.
01:07:14I got some this week actually.
01:07:15Yeah.
01:07:16Okay, so that's a good thing.
01:07:17Yeah.
01:07:18Right.
01:07:19Look at that salad.
01:07:20That was really pretty.
01:07:21As a reminder, you can find all of today's recipes...
01:07:23at bbc.co.uk forward slash Saturday kitchen.
01:07:25It'll scare the QR code down here, and it'll take you...
01:07:27Tom's...
01:07:28Tartiflaat.
01:07:29Okay.
01:07:30How are we looking?
01:07:31Looking good.
01:07:32Now this is gonna...
01:07:33It's gonna be hot, yup.
01:07:34And...
01:07:35How long does that go in for?
01:07:36About 15 minutes to the...
01:07:38About...
01:07:39I suppose...
01:07:40200-ish.
01:07:41Um...
01:07:42What are you after?
01:07:43You want it brown...
01:07:43Nice...
01:07:44Nice trivet.
01:07:45Do you wanna pick this one up?
01:07:46Yeah, yeah.
01:07:47No, you're not gonna pick it up without her.
01:07:48Yeah.
01:07:49Here.
01:07:50Oh, that looks nice.
01:07:51Yeah.
01:07:52Don't use...
01:07:53Okay.
01:07:54Chef...
01:07:55Get that!
01:07:56See, now that makes me wanna sit down...
01:07:58That's a like...
01:07:59That's like a two-bottle lunch.
01:08:00Two?
01:08:01Alright.
01:08:02And just...
01:08:03Just a doll.
01:08:03Enjoy.
01:08:04Cheese.
01:08:05You know?
01:08:06That's...
01:08:07Yeah, it makes me wanna go skiing.
01:08:08But what's it called?
01:08:08It is called tartaflette with a...
01:08:10Endive or chicory salad, which is bitter.
01:08:13With shallots and a mustard vinaigrette.
01:08:15Yes!
01:08:18Right.
01:08:19Uh...
01:08:20Right.
01:08:21Uh...
01:08:23Can you bring the salad over?
01:08:24Because I don't wanna...
01:08:25Right, Clive.
01:08:26Mm-hmm.
01:08:27This is...
01:08:28I'll tell you...
01:08:28I'll tell you what, I'm gonna come around and...
01:08:29Yeah.
01:08:30It's like...
01:08:31Putbacks...
01:08:32Morton Lava.
01:08:33Ooh!
01:08:33Is that all for me?
01:08:34Yeah!
01:08:35Alright.
01:08:36Lovely.
01:08:37Alright, here's a bit of salad for you.
01:08:38Don't have to eat...
01:08:39Don't have to eat that if you don't want to...
01:08:40Uh...
01:08:41Right.
01:08:42What have we got, Halse?
01:08:43So...
01:08:43Normally with this you would have an Alpine...
01:08:46Uh...
01:08:47Either a white...
01:08:48Very...
01:08:48Crisp and fresh.
01:08:49Or maybe a slightly chilled red.
01:08:51But with this one it's quite difficult to find wines.
01:08:53Savoir wines here on supermarket shelves.
01:08:56There are some really lovely ones.
01:08:58Uh...
01:08:59So instead I've gone for a grape called Aligote.
01:09:00Which is from Burgundy.
01:09:01And it's the grape that basically...
01:09:03plays second fiddle to Chardonnay.
01:09:05In the Burgundy region.
01:09:06It's so nice.
01:09:07It's...
01:09:08Really crisp and fresh.
01:09:09Because you do need something with lots of acidity to cut through that mouth...
01:09:13of cheese.
01:09:14My word sir.
01:09:15You've done us proud.
01:09:18And this one is...
01:09:19Um...
01:09:20It's new in Majestic from Moyard Thomas.
01:09:22It's £12.50.
01:09:23Can I just say get in because...
01:09:25Get it while it's hot.
01:09:26Set out for that one second.
01:09:27Yes.
01:09:28It is such...
01:09:28It's such good value for an Aligote which are not easy to find.
01:09:31When you and Odie recommend wines on the show...
01:09:33I go out to go and buy them.
01:09:34Gone.
01:09:35Gone.
01:09:36Genuinely.
01:09:37Always gone.
01:09:38How annoying is that?
01:09:38Standing by the supermarket.
01:09:39Same situation.
01:09:40Yup.
01:09:41Yup.
01:09:42Really nice.
01:09:43A bit of a heads up would have been nice.
01:09:44Sorry.
01:09:45Um...
01:09:46I don't know if you're not a massive fan of cheese.
01:09:48Unless it's one of you chefs cooking it.
01:09:51Yeah.
01:09:52I have to say.
01:09:53I have to say.
01:09:54But this is absolutely delicious.
01:09:55It's great isn't it?
01:09:56We all tried it in rehearsal.
01:09:57Really.
01:09:58Really lovely.
01:09:59Well done Tom.
01:10:00Very good.
01:10:01Well done Tom.
01:10:02Right we're going to soon find out whether you voted...
01:10:03Clive's Food Heaven or Food Hell.
01:10:04But first the Hairy Bikers are in Newcastle now.
01:10:06To enjoy a North East Classic.
01:10:08Yeah.
01:10:09Find out your little box.
01:10:11Fuck you.
01:10:12Kick out.
01:10:13Pauses 50 Wealth Hell.
01:10:14Ncommerce.
01:10:15P weekend's food.
01:10:16Back to March 8.
01:10:17Soft
01:10:18...'
01:10:19Tip'picking each shelf.
01:10:20Tip motor over 7.
01:10:21Tip motor梵 t Ogb.
01:10:22At Ra' mira.
01:10:23Tip motor over 7.
01:10:24Tip motor.
01:10:25Onacey.
01:10:26Tip motor over 8.
01:10:27Tip motor upwards of 3.
01:10:28Tip motor in中國.
01:10:29Tip motor over 8.
01:10:30Tip motor.
01:10:30Turn motor into mode.
01:10:31Tip motor control.
01:10:32Tip motor motor the max.
01:10:33Tip motor.
01:10:34Tip motor in Eastern music.
01:10:35Tip motor into a mère.
01:10:35Tip motorra.
01:10:36Lima motor.
01:10:36Tip motor out of 60 mee.
01:10:37But when you make a stutty traditionally, you would throw it onto the kitchen floor to see if it bounces.
01:10:42If not, it's no good.
01:10:45To find our stutty, we're visiting a...
01:10:47A friend of mine who runs a bakery on a local housing estate.
01:10:50It's not where you'd necessarily...
01:10:52...expect to find an artisan bakery.
01:10:54But that's exactly what this fantastic place is.
01:10:57And it's here for a reason.
01:10:59The owner Andy set up here specifically to...
01:11:02...to provide quality food to the local residents of the estate.
01:11:06Morning.
01:11:07Hi, hon.
01:11:08Alright?
01:11:09Hi.
01:11:10Yes, you.
01:11:11Good.
01:11:12We've just come in for a cup of coffee because we're so up and wet.
01:11:15And, obviously...
01:11:17...stutty's.
01:11:18Oh, yeah.
01:11:19Making stutty's.
01:11:20Traditional north-east delicacy.
01:11:21I told you.
01:11:22I'd bring you here.
01:11:23The stutty is a Geordie staple.
01:11:25And great that the locals can get it...
01:11:27...right here on that doorstep.
01:11:29It's right in the centre of the...
01:11:31...of the...
01:11:32...the Shield Field.
01:11:33And Shield Field's social housing.
01:11:34It's all social housing here.
01:11:35Right.
01:11:36Everybody...
01:11:37...that's on relatively low incomes in the area...
01:11:39...can come and get fantastic sourdough.
01:11:42...get great stutty's, get great pastries, pies, bakes...
01:11:45...artisan bread...
01:11:46...artisan bread...
01:11:47...as a word in itself.
01:11:48All the products you can get are generally just for the...
01:11:51...people who...
01:11:52...got more money.
01:11:53Yeah.
01:11:54So how can you make local food...
01:11:56...artisan food...
01:11:57...affordable to everyone?
01:11:59And I think that's a key ambition of the bakery.
01:12:02On Monday and Tuesday, we do pay what you can.
01:12:06So...
01:12:07...but people pay what they can.
01:12:08And some people, yeah, we really like this idea...
01:12:10...so we'll pay more for a loaf.
01:12:12Yes.
01:12:13And other people just pay what they can.
01:12:15Not only does Andy's bear...
01:12:17...the bakery provide great food for the locals...
01:12:19...it also provides employment.
01:12:22So we're employing people on the autistic spectrum.
01:12:25Right.
01:12:26So people who evolve...
01:12:27...from volunteers into being staffed and paid staffed.
01:12:30We do quite a large employability.
01:12:32...program.
01:12:33Brilliant.
01:12:34So we're bringing people in...
01:12:35...from the most challenged postcodes in Newcastle.
01:12:37...and they come in on Monday, Tuesdays...
01:12:39...bake activities, develop teamwork...
01:12:42...and all sorts helped them move on with their lives.
01:12:44And that was very subtly done.
01:12:46The most challenging...
01:12:47...postcodes in Newcastle...
01:12:48...i.e.
01:12:49...the poorest areas of Newcastle.
01:12:51Yeah, yeah.
01:12:52...with the biggest social issues.
01:12:54Yeah, and...
01:12:55...yeah.
01:12:56And it doesn't have to be...
01:12:57...complicated food.
01:12:58Oh.
01:12:59Apple pies, corned beef and potato pies...
01:13:01...cheese and onion pie...
01:13:02...the quiches...
01:13:03...just...
01:13:04...it doesn't have to be...
01:13:05...really highbrow...
01:13:06...to work.
01:13:07...for local people.
01:13:08Chill, but it's just about great food...
01:13:09...and talking about great food...
01:13:10...if you don't mind.
01:13:12Dave and I, I'd like to get out with Jack...
01:13:13...and come and meet some of the...
01:13:14...some of the gang.
01:13:15Is that all right, Andy?
01:13:16Great, yeah, please.
01:13:17I'd love to learn the mystery of the Stottie.
01:13:19Yeah, we'll do it.
01:13:20We'll do it.
01:13:22Meet the team.
01:13:23Great.
01:13:24Hey.
01:13:25This is building it.
01:13:26What are you up to?
01:13:27I am trying to peel some potatoes...
01:13:30...and some apples...
01:13:31Uh-huh.
01:13:32...sort of...
01:13:33...um...
01:13:34...pastry product we're trying to bake along.
01:13:37All right.
01:13:38They're working hard on all things.
01:13:39Oh, well done, well done.
01:13:40Are they gonna be apple pies?
01:13:41Yes.
01:13:42...and...
01:13:43...sort of...
01:13:44...um...
01:13:45...potato pie form.
01:13:46Oh, lovely.
01:13:47Do you love it here, Matthew?
01:13:48Yes, I kind of love...
01:13:50...what do they really like about the...
01:13:52...bake is...
01:13:53...when we first...
01:13:54...come in...
01:13:55...in this...
01:13:56...baking section...
01:13:57...you just kind of look at the counter somewhere...
01:13:59...just...
01:14:00...feeling...
01:14:01...what's so...
01:14:02...the freshest going on in heaven.
01:14:03Yeah.
01:14:04It's just nice what Matthew's just said there...
01:14:05...that when he looked...
01:14:06...when he came in and looked...
01:14:07...and he looked at all the baked goods...
01:14:08...and he says there's something precious...
01:14:09...going on here.
01:14:10Precious, yeah.
01:14:11And there was.
01:14:12It is magical really...
01:14:13...because the bakery at the start of the day...
01:14:15...it's just tables.
01:14:16There's nothing...
01:14:17...there at all...
01:14:18...and then a bit of magic happens...
01:14:19...and yeah...
01:14:20...you're mixing bowls...
01:14:21...and whatever...
01:14:22...you produce this wonderful stuff...
01:14:23...from very basic ingredients...
01:14:25...so it is quite special...
01:14:26...what you can do.
01:14:27Correct me if I'm wrong...
01:14:28...and if I get this wrong...
01:14:29...I will be banned...
01:14:30...from being a Geordie...
01:14:31...for the rest...
01:14:32...of my life.
01:14:33Are they a Stotties?
01:14:34Yeah, they are, yeah.
01:14:36The Stotties...
01:14:37...need to be flattened out...
01:14:38...then rested for half an hour...
01:14:39...before going into a hot oven.
01:14:41Now...
01:14:42...for the traditional filling...
01:14:43...Peace Pudding...
01:14:44...made by...
01:14:45...Slow Cooking Yellow Split Peas.
01:14:47Stock going in.
01:14:49Right.
01:14:50And what stock?
01:14:51Maham Hogsweed.
01:14:52We've got from...
01:14:53...butchery in...
01:14:54...Gosford.
01:14:55Peas in.
01:14:56What's different is we put...
01:14:57...beer in it...
01:14:58...and it's a brown ale...
01:14:59...but it's a brown ale...
01:15:00...that's made in the...
01:15:01...north-east of England.
01:15:02...the seasoning.
01:15:03Quite a bit of pepper, actually.
01:15:04We like a bit of pepper.
01:15:05Yeah, yeah.
01:15:06Bit of water.
01:15:07Right.
01:15:08Filling nearly done...
01:15:09...and the Stotties are coming out...
01:15:10...of the oven.
01:15:11Let's make something...
01:15:12...magical.
01:15:13Here they come.
01:15:14Out the oven.
01:15:15Hot Stotties.
01:15:16Good grief!
01:15:17Yeah, yeah.
01:15:18That's what a Stotties should look like.
01:15:19That's it.
01:15:20That's amazing.
01:15:21Yes.
01:15:22It really is.
01:15:22Food of the Gods.
01:15:23Come on.
01:15:24Yes.
01:15:25That's a Stotties.
01:15:26Oh, wow.
01:15:27Chewy...
01:15:28Yeah, yeah.
01:15:29That open texture.
01:15:30Got butter.
01:15:31We've got the peas pudding.
01:15:32I'll cut the ham...
01:15:32That's light, actually.
01:15:33Let's try it.
01:15:34Yeah, it is.
01:15:35It is.
01:15:36That's how it should be.
01:15:37This is a proper...
01:15:37Gentlemen.
01:15:38Gentlemen.
01:15:39I'm not worthy.
01:15:40The ham is cooked on site...
01:15:41...with mustard...
01:15:42...and the bakery's very own honey.
01:15:44That's a bit light with a piece of pudding for me.
01:15:47Hold on, hold on, hold on.
01:15:48Go on.
01:15:49I want the full experience.
01:15:50Right, gentlemen.
01:15:51Go for it.
01:15:53Okay.
01:15:54Mmm.
01:15:55I want to see the straw...
01:15:57Mmm.
01:15:58That bread is just...
01:15:59Mmm.
01:16:00Mmm.
01:16:01That bread is just...
01:16:02...divine and I love it the way the butter and the peas pudding have just melded.
01:16:05Go for it.
01:16:07Alright...
01:16:08You Muhäh...
01:16:09Okay.
01:16:11Bye, bye.
01:16:12Food of the gods.
01:16:14That's worth getting wet on the bike for.
01:16:17Oh, that is good, man.
01:16:20There's not enough Andes.
01:16:22In the world, really.
01:16:23He's a really good guy.
01:16:25Good food shouldn't be the preserver.
01:16:27It's like the middle class is.
01:16:29You know, anybody can appreciate something good.
01:16:32I can't.
01:16:33I get quite emotional when I talk about Stuxy.
01:16:36I know this sound.
01:16:37It sounds ridiculous.
01:16:38But it's evocative.
01:16:39It's quintessentially something about the North East.
01:16:42It's about the smell in the house when mum and I were together.
01:16:45It's all of those things.
01:16:46And that's what...
01:16:47Food should be.
01:16:53Thanks for that, boys.
01:16:54So, Clive, what are your hells?
01:16:55It was cheese.
01:16:56It was cheese.
01:16:57Yeah.
01:16:58Tom obviously converted you because you're going to take the rest of that time.
01:17:00Well, you converted me as well, actually.
01:17:02One of the dishes you cooked before, but that was amazing.
01:17:04I'm taking a little doggy back home.
01:17:06Yeah.
01:17:07Nice.
01:17:08Little doggy back home.
01:17:09It's good, right?
01:17:10Yeah.
01:17:11Absolutely gorgeous.
01:17:12Right.
01:17:12Let's find out whether it's food heaven or food health for Clive.
01:17:14So, it could be food heaven, which was chicken pie and leek.
01:17:17Chicken gravy.
01:17:18Or it could be food hell, which was mushrooms.
01:17:20So, we're going to do a stronger off.
01:17:22Thank you to everyone who voted.
01:17:23Big turnout today.
01:17:2471% of you went for heaven.
01:17:27Yay!
01:17:28Right.
01:17:29I love you people.
01:17:30Mwah!
01:17:32Chicken pie.
01:17:33Right.
01:17:34Adam, you're going to do the mash.
01:17:35Yeah, sure.
01:17:37And I'm going to go on with the business of pie.
01:17:40So, here we go.
01:17:42Here I've got onion and celery and a bit of fennel.
01:17:45Sweat that off with some butter.
01:17:47And then, when that's...
01:17:51So, you want to spend about...
01:17:5210, 15, 20 minutes over that half an hour.
01:17:56Maybe a day.
01:17:57Sweating that down, nice and soft.
01:18:00And then, to that I'd...
01:18:02I've got...
01:18:03I'm going to thicken it with a little bit of flour.
01:18:04I've got some cider going on in there.
01:18:05Some stock.
01:18:06Chicken...
01:18:07Obviously.
01:18:08I've got thighs.
01:18:09Took the skin off.
01:18:10What are you doing to my stove?
01:18:11I've not...
01:18:12Pulled off, haven't you?
01:18:13Right, hang on.
01:18:14We're all right.
01:18:15Hang on, hang on.
01:18:16I don't...
01:18:17Pulled off.
01:18:18I don't think that one works, so don't turn that one on.
01:18:20Bear with.
01:18:23OK.
01:18:24Anyone got a match?
01:18:2520 years it's been here.
01:18:27You've got loads of time, so I'll just...
01:18:28Oh, let's waste it then.
01:18:29I don't know.
01:18:30It's not my...
01:18:31Hang on, stay...
01:18:32Stay there.
01:18:33Ooh.
01:18:34OK, it's not.
01:18:35Anyway, let me try this.
01:18:36Right.
01:18:37That works.
01:18:37One for my mash.
01:18:38It's coming.
01:18:39You got it.
01:18:40Boom.
01:18:41Boom!
01:18:42Right.
01:18:42I'm going to turn that on.
01:18:43Yeah.
01:18:44Don't turn that one on.
01:18:45OK.
01:18:46LAUGHTER
01:18:47Well, it's technical round here, eh?
01:18:48Are you still there?
01:18:49Technical?
01:18:50Have you turned over?
01:18:51LAUGHTER
01:18:52Right.
01:18:53So, the mash.
01:18:54I learnt this years and years ago in a restaurant and I think it's a really...
01:18:57nice thing to do.
01:18:58So, I've infused the milk, the cream, butter or olive oil if you're making olive oil.
01:19:02Mash with some thyme, garlic and bay leaf.
01:19:05Infuse it for about, sort of, 30 minutes.
01:19:07So, strain it and then you pour that into the mash and you make it nice and soft.
01:19:12Thanks.
01:19:13That was from Che Bruce.
01:19:14Quite used, that.
01:19:15Was it?
01:19:16Many, many years ago.
01:19:17Great restaurant.
01:19:18Very good restaurant.
01:19:17Um, and then, what else are you doing?
01:19:19Oh, he's...
01:19:20I've got to get on with the pie.
01:19:22So...
01:19:23LAUGHTER
01:19:24You still...
01:19:25Yeah?
01:19:26Oh, dear.
01:19:27I'm loving this.
01:19:28Talking about yourself.
01:19:29I'm loving this.
01:19:30Proper presenting, Clive.
01:19:31Do you know what I think it is?
01:19:32I always say, when I do food festivals and stuff like that, the people who put me on edge...
01:19:37the most, as a guest, are proper presenters.
01:19:39LAUGHTER
01:19:40Proper presenters!
01:19:41Proper presenters!
01:19:42I always...
01:19:43I'm always slightly on edge, and that's why I've been...
01:19:44Why?
01:19:45Don't be honest.
01:19:46Stumbling.
01:19:47Do you prefer comedians?
01:19:47Hmm?
01:19:48Do you prefer comedians?
01:19:49Comedians are great!
01:19:50LAUGHTER
01:19:51Tom Allen, one of my favourites.
01:19:52The most favorite comedians ever.
01:19:53Right!
01:19:54Do you want me to talk about wine?
01:19:55Yeah, talk about wine.
01:19:56Oh, yeah.
01:19:57So...
01:19:57Well, with this one, we've gone, again, for a really lovely white, comfort white.
01:20:02This is...
01:20:02This is Tesco finest Val de Leda Chardonnay.
01:20:05So, Leda is in Chile.
01:20:07But it's in one of the cool spots.
01:20:09OK.
01:20:10Because even though you think Chile might be really warm...
01:20:12Where it is, there's altitude, but also the ocean.
01:20:15Matt, you'll know this from your geography.
01:20:17What?
01:20:18You did geography.
01:20:19I did do geography.
01:20:20Yeah, so why is it a little cool spot in Chile?
01:20:22Italy.
01:20:23Is it the mountainous region?
01:20:25Oxford 8.
01:20:26Mountains and...
01:20:27Oxford 8.
01:20:28Oxford 8.
01:20:29Oxford 8.
01:20:30Oxford 8.
01:20:31Oxford 8.
01:20:32Oxford 8.
01:20:33Oxford 8.
01:20:34Oxford 8.
01:20:35Oxford 8.
01:20:36OK.
01:20:37So, you've got the cooling influence of the ocean.
01:20:37and the mountains as well.
01:20:41So it means that you...
01:20:42You do get incredible freshness in the Chardonnay.
01:20:45But it's also got a little bit of richness as well.
01:20:47Because of how they've made it.
01:20:48Right.
01:20:49The producer is called Louis-Philippe Edwards.
01:20:51They're a family producer.
01:20:52They are fantastic.
01:20:53And they really do still go...
01:20:55You know, they make...
01:20:57They make wine in the kind of old-fashioned way.
01:21:00You're still out there.
01:21:00It's all about the grapes.
01:21:02Getting that right.
01:21:03And this is cracking value, £9 for a great wine.
01:21:07I never remember the names of these wines.
01:21:09Yeah, yeah, yeah.
01:21:10I play a man.
01:21:11Yeah.
01:21:12All right, player.
01:21:13That's where everything is.
01:21:14It'll be on Instagram.
01:21:16What the hell is that?
01:21:17Why are you shouting iPlayer?
01:21:22Right, let's get on with this.
01:21:24So, yeah, as we said earlier, Clive...
01:21:27...you've been enjoying your Caribbean series on Best Bites.
01:21:32You went to Italy.
01:21:33This is a nice little side hustle.
01:21:35Yeah, it's a nice little side hustle.
01:21:37Italy, the Caribbean, and my new one comes out in a couple of weeks.
01:21:42That's in Africa.
01:21:43So, that'll be something to look forward to.
01:21:45How'd you get that?
01:21:47It's a nice game.
01:21:48How do I get that?
01:21:49Working hard, man.
01:21:50He's a proper pretender, man.
01:21:51Working hard.
01:21:52He's a proper pretender.
01:21:53Too hard, too hard.
01:21:54But it might, I mean, joking aside, it must be...
01:21:57Such light relief from the day job.
01:21:59It's a heavy news period at the...
01:22:02...at the moment, I mean, we can all agree.
01:22:04Yeah, appreciate it.
01:22:05And so, a little bit of, like, relief for everybody.
01:22:07Um, is a good thing, without a doubt.
01:22:10So, it's been wonderful being here.
01:22:12I can tell you.
01:22:13Chin, chin.
01:22:14I'm so glad you've enjoyed it.
01:22:16Can you give us any kind of...
01:22:17a little insight into what happens in your trip around Africa?
01:22:22Yeah, so, we're in West Africa, which is potentially where my forefathers are from.
01:22:27So, we'll do a little bit of that, um, but food-wise, and we were talking about cheese...
01:22:32...a little bit earlier.
01:22:33Um, we're in, we're in Lagos.
01:22:34Lovely.
01:22:35But we're also going to Morocco, and there's a cheese...
01:22:37...called Jbenchies.
01:22:38I don't know if you've come across that J-B-E-N, Jbenchies.
01:22:42Goat's cheese.
01:22:43Goat's cheese.
01:22:44Ah.
01:22:45Delicious.
01:22:46Absolutely.
01:22:47Delicious.
01:22:48I mean, soft and creamy.
01:22:50Oh, nice.
01:22:51Almost buttery.
01:22:52Oh.
01:22:53Absolutely wonderful.
01:22:54Absolutely wonderful.
01:22:55I've been turned on to cheese.
01:22:57Not just with you, Tom, and today's dish, but Jbenchies.
01:23:00I mean, all kinds of stuff.
01:23:01Yeah.
01:23:02It's wonderful.
01:23:03Love it.
01:23:04Pagos is out of this world.
01:23:05How long, how long does it take to, er, film a series?
01:23:07Um, we were filming across, erm, er...
01:23:08...in a series like that.
01:23:09How long, how long are you working?
01:23:10Um, we were filming across, erm, er...
01:23:11...in a series like that.
01:23:12How long are you working?
01:23:13Um, we were filming across, erm, er...
01:23:12...Easter time through to the summer last year.
01:23:15Okay.
01:23:16Um, so it's...
01:23:17It's, it's, er, it's a commitment.
01:23:18It's a commitment.
01:23:19It's quite hard work.
01:23:20It seems you just turn it up and do it.
01:23:21And, well, I didn't...
01:23:22I don't want to say this, Matt.
01:23:23It's hard work.
01:23:24Yeah?
01:23:25I'm not just on a jolly.
01:23:26Yeah.
01:23:27Um...
01:23:28You have to say that.
01:23:29Long hours.
01:23:30Long hours, long hours.
01:23:31No, no, it's so much.
01:23:32It's so much fun.
01:23:33A lot of good.
01:23:34Brilliant.
01:23:35Nice crew.
01:23:36Wonderful crew, and in fact...
01:23:37They make it, actually.
01:23:38They make it.
01:23:39There's no question about that.
01:23:40You have to get on with the crew, right?
01:23:41Otherwise that could be a long...
01:23:42Oh, my word.
01:23:43I think he's angling for a plus one.
01:23:44Yeah, yeah.
01:23:45The angling for a plus one.
01:23:46He's got to come...
01:23:47You're going to master mine first.
01:23:50Knowing it's never going to happen.
01:23:52You were going to beat Ollie one, didn't he?
01:23:54Ollie one.
01:23:55Ollie Smith one.
01:23:56Of course he did.
01:23:57He's the...
01:23:57He is one of the most competitive, intelligent people I've ever met.
01:23:59Also, you know Ollie is general knowledge and everything.
01:24:02He's quite incredible.
01:24:03Yes.
01:24:04He also did one film.
01:24:05Can I just point out?
01:24:06That's...
01:24:07Ow.
01:24:08Wow, hello.
01:24:09Nice one.
01:24:10Aw.
01:24:11Can I just...
01:24:12Do you get that in a normal MasterChef?
01:24:14Master...
01:24:15Oh, my God.
01:24:16Oh, my God.
01:24:18Why does everyone think I'm a MasterChef?
01:24:20I don't know.
01:24:21This is just a weird...
01:24:22This is the weirdest thing.
01:24:23Welcome to you.
01:24:24Oh, that must be it.
01:24:25That must be it.
01:24:26Yeah.
01:24:27All right.
01:24:28Sure.
01:24:30Okay, so pie's in there.
01:24:31Yeah, I've just covered the pie.
01:24:32Put a lovely little lid on top.
01:24:34And it's a pie, not a lie, which is a good thing, Matt.
01:24:37It's got a...
01:24:37Okay.
01:24:38Which is very important.
01:24:39Is that a...
01:24:40Do you think that's a...
01:24:41Rather than just a top?
01:24:42An essential.
01:24:43What about you?
01:24:42Clive, do you think a pie has to have a base?
01:24:44Yes.
01:24:45Yes, definitely.
01:24:46Okay.
01:24:47Yeah.
01:24:48I mean, they may do it without a base in Yorkshire.
01:24:51That's the other side of the pennant.
01:24:52It's all a bit strange.
01:24:53Ooh.
01:24:54I'm only kidding.
01:24:55I'm only kidding.
01:24:57But no, I think a pie's got other bits.
01:25:00Yeah.
01:25:01Yeah.
01:25:02Okay.
01:25:03So the mash is done.
01:25:04So nice, nice soft mash.
01:25:05We're going to finish that with...
01:25:07Fennel seeds.
01:25:08Yep.
01:25:09A little bit of black onion seeds.
01:25:10I'm not jealous seeds.
01:25:11Um...
01:25:12This...
01:25:13So this is it.
01:25:14So in here it's got cider and some...
01:25:17It's stuck and then you tick that away for a while.
01:25:20Uh, let it cool down, obviously.
01:25:22And then put it in the pie.
01:25:23You all right?
01:25:24Yeah, take that.
01:25:25Right, leeks.
01:25:26Leeks have been blanched.
01:25:27I'm just going to reheat them in a bit of boiling salted water.
01:25:32Uh, and that's pretty much it.
01:25:34I've got a little vinaigrette here.
01:25:37Bit of a warm salad affair.
01:25:38Yes.
01:25:39In fact.
01:25:40This is really good with me.
01:25:41I love warm salad.
01:25:42Uh, a little bit of a vinaigrette and then I've got some chopped tarragon and some chickens.
01:25:47And that is that.
01:25:49Right.
01:25:50Smells delicious.
01:25:52I'm sorry, how did you make your chicken skin again?
01:25:54Lovely.
01:25:55Oh!
01:25:56Good question.
01:25:57Chicken skin.
01:25:57So take it off the, the thighs, uh, carefully.
01:26:00And then I put it between two baking...
01:26:02Sheets.
01:26:03Uh, put it in the oven, uh, for about, uh, 30 minutes.
01:26:07Something like that.
01:26:08Um, until it's, uh, and it keeps it flat and it keeps it nice and crispy.
01:26:12And then that's, uh, where are you, Tom?
01:26:15It's like a roast chicken flavour, isn't it?
01:26:16Exactly.
01:26:17Mmm.
01:26:18Delicious.
01:26:19Chicken crisp.
01:26:20Want it, Tom?
01:26:21Lovely.
01:26:22Check it.
01:26:22Ooh.
01:26:23But reducing for drift as well.
01:26:24Right.
01:26:25Chicken gravy.
01:26:26It's there.
01:26:27Okay.
01:26:28Okay.
01:26:29Okay.
01:26:32So just going back to mastermind, uh, apparently, um, there was an...
01:26:37a show where two, two people found love.
01:26:39There was like, it was like a dating show.
01:26:40Aww.
01:26:41I know.
01:26:42I know.
01:26:43Over the last...
01:26:42Over the last five years, I've had some amazing, um, experiences.
01:26:45Uh, we've had the youngest winner.
01:26:47In his twenties.
01:26:48We've had one of the oldest winners in her sixties.
01:26:51And...
01:26:52The winner last season, and one of the finalists.
01:26:55They, um...
01:26:56God.
01:26:57together.
01:26:58Really?
01:26:59They got it on.
01:27:00Wow!
01:27:01That's a bit graphic.
01:27:02That counts.
01:27:03They're still together.
01:27:04Aww.
01:27:05Which is wonderful.
01:27:06So just like Cilla, I'm...
01:27:07I'm looking out for my suit, man.
01:27:08You are!
01:27:09Come on!
01:27:10Looking out for my suit for the happy day!
01:27:12Yes.
01:27:13Indeed.
01:27:14Right.
01:27:15Okay, so there's the match.
01:27:16There's the link.
01:27:17Oh!
01:27:17Beautiful.
01:27:18Oh wow.
01:27:19Adam's got the pie.
01:27:20Adam's got the pie.
01:27:21Adam's got the pie.
01:27:22Adam's got the pie.
01:27:23I love you, nurse.
01:27:24That's amazing.
01:27:25Right.
01:27:26Where is Andrew?
01:27:27Right in.
01:27:28Napkin on.
01:27:29So good.
01:27:30Oh yeah, shall I take it over?
01:27:31Thanks for that.
01:27:32Those leeks look amazing, man.
01:27:33They look incredible, don't they?
01:27:34Absolutely incredible.
01:27:35So they're going to pass that over.
01:27:36So the pie...
01:27:37The pie needs about 20-25 minutes in the oven.
01:27:39We glazed it in an egg wash.
01:27:42With...
01:27:43I learnt in rehearsal...
01:27:44Bit of cream.
01:27:45Why?
01:27:46Because it's nice.
01:27:47The fat makes some really beautiful glaze in the top.
01:27:49That's why.
01:27:50So you get a better coating...
01:27:51Yeah.
01:27:52Beautiful.
01:27:52Look at that.
01:27:53Beautiful pastry coating.
01:27:54Look at that.
01:27:55Really crispy, really glazed.
01:27:56Oh my word.
01:27:57It will shine.
01:27:57Yeah.
01:27:58A whole egg or just a yolk?
01:27:59Yolk and cream.
01:28:0050-50.
01:28:01There you go.
01:28:02Right.
01:28:02Here we go.
01:28:03All your stars for you, Chip.
01:28:04Piping hot.
01:28:05Yeah, it might be a bit hot.
01:28:07Me...
01:28:07Michelin star pie.
01:28:08I know.
01:28:09Look at that.
01:28:10I know.
01:28:11Very good.
01:28:12Pressure's on.
01:28:13How is that?
01:28:15You...
01:28:16Are alright.
01:28:17You're sorry.
01:28:18Like in the finger point.
01:28:19I always get told off for that.
01:28:20You're alright.
01:28:21You're sorry.
01:28:22I know my wife would tell me off as well.
01:28:24Absolutely.
01:28:25That's delicious.
01:28:26You're welcome to...
01:28:27Take that away with you.
01:28:29Oh.
01:28:30Well, thank you everyone.
01:28:31That's been fun.
01:28:32Absolutely.
01:28:33That's all for us today on Saturday Kitchen Live.
01:28:35Thanks to Adam, Tom, Susie...
01:28:37Helen and, of course, Clyde.
01:28:38All the recipes from the studio on the website.
01:28:40BBC.co.uk forward slash Saturday.
01:28:42I've got more Best Bites You tomorrow morning at 9.30pm on BBC Two.
01:28:46And I'll be back...
01:28:47We'll be back here live next Saturday with Poppy O'Toole, Jack Stun, Sheridan Smith.
01:28:50Enjoy the rest of your weekend.
01:28:52Bye for now.
01:28:57Bye for now.
01:29:02Bye for now.
01:29:03Bye.
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