Saturday Kitchen - Season 28 - Episode 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas - video Dailymotion

NovaDrama

Watch Saturday Kitchen - Season 28 - Episode 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas - NovaDrama on Dailymotion

Transcript

00:00:00Good morning, chances are wherever you are it's pretty good.

00:00:05It's pretty cold outside but we guarantee to keep you warm and cosy for the next 90 minutes with an array of delicious food.

00:00:10Drink and Company. This is Saturday Kitchen Live.

00:00:35Hi, welcome to the show. Michelin starred Adam Smith, Malaysian Wonder, Mandy Yen.

00:00:40And Strictly's MasterChef champ Victor Coppola are serving up a glittering array of dishes.

00:00:45And as always, Ollie Smith has a drinks trolley full of treats.

00:00:49Now...

00:00:50I'm excited.

00:00:51And now the last time our special guest was here, she tried to make me sit up straight to stand...

00:00:55...with better posture and even tried to convince me I'd make a great dancer.

00:00:58That was over four years ago.

00:00:59I'm still...

00:01:00You're waiting for my Strictly spot.

00:01:02Stay here, people.

00:01:03Please welcome Strictly...

00:01:04Shirley Ballard.

00:01:05Yes.

00:01:06Woo-hoo!

00:01:07Shirley!

00:01:08How are you?

00:01:10I'm very excited to be here.

00:01:11This is absolutely one of my favourite times.

00:01:13Is it really?

00:01:14To come and taste your food.

00:01:15And drink your wine.

00:01:16Great.

00:01:18Well, lovely to have you here.

00:01:19I can't believe it's been so long since the last time...

00:01:20...you're coming up.

00:01:21And now Strictly's obviously just finished.

00:01:22What a rollercoaster that was.

00:01:23Absolutely.

00:01:24For everyone.

00:01:25Probably one of the best runs ever, I think.

00:01:27You happy with that?

00:01:28Oh, yeah.

00:01:29Fantastic.

00:01:30Great.

00:01:31Well, now you're about...

00:01:30...to take it out on tour.

00:01:31Week after next, I believe.

00:01:32Week after next?

00:01:33It's a big...

00:01:34It's a big tour.

00:01:35Like 30 shows?

00:01:3630 shows.

00:01:3712,000 people in each arena.

00:01:38Wow.

00:01:39Afternoon shows each...

00:01:40Meet and greets.

00:01:41Meet and greets.

00:01:42You name it, we've got it.

00:01:43All going on.

00:01:44Naughty Craig and...

00:01:45And also this one.

00:01:46Oh, Vito.

00:01:47I think I get to dance with you, Vito, on this tour.

00:01:50Yes, it's going to be great.

00:01:51Yes, it's going to be great.

00:01:52Is he always like this?

00:01:53He's always...

00:01:54He's an excitable puppy.

00:01:55Moon and night, darling.

00:01:56He never changes.

00:01:57Really?

00:01:58Has he got no off?

00:01:59He's got no off.

00:02:00He's been entertaining us for two days.

00:02:02Right, let's see what else is on the menu today.

00:02:04Adam, welcome along to...

00:02:05Hi.

00:02:06First time here.

00:02:07Now you're restaurant-woven at Coworth Park.

00:02:09It's famous for its kind of...

00:02:10artistic presentation, Michelin-styled magic.

00:02:13What have you got for us today?

00:02:14So today...

00:02:15we're doing a beautiful piece of Cornish cod.

00:02:17Yeah.

00:02:18Which we can season with a little bit of curry salt.

00:02:19Nice.

00:02:20Roast in a pan.

00:02:21Serve that with some buttered kale and some turnips.

00:02:23And then finish off with this beautifully decadent...

00:02:25and usually butter sauce.

00:02:26And it's absolutely delicious.

00:02:27I mean, it's as delicious as it looks, I have to say.

00:02:29Matt...

00:02:30Andy, you are bringing a feast of Malaysian flavours.

00:02:33Right.

00:02:34A Malaysian flavour state.

00:02:35Trio dishes.

00:02:36Leaning into store-bought Asian pantry staples.

00:02:39Yep.

00:02:40So you've got spicy coconut roast chicken with Thai red curry paste.

00:02:43You've got a juiced up omelette with green beans.

00:02:45Right.

00:02:45Oyster sauce.

00:02:46Nice.

00:02:47And charred hispy cabbage with a dash of butter and fish sauce.

00:02:49Very nice.

00:02:50Excited to try that.

00:02:51Avita, we usually see you shimmering...

00:02:53Shimmering...

00:02:54Shimmying?

00:02:55Shimmying?

00:02:55Shimmering.

00:02:57All right.

00:02:58Across the dance floor.

00:02:59Andy, you're shaking your hips...

00:03:00to at our house today.

00:03:01Yes.

00:03:02What you got?

00:03:03We are making the green spinach.

00:03:05Pasta.

00:03:06Yes, with red sun-dried tomato pesto, very creamy,

00:03:09with the...

00:03:10Cherry tomato, and after you put on top the guanciale,

00:03:12very crispy, and you put the burrata.

00:03:15Oh, and the pito lemon zest on top.

00:03:17Get out!

00:03:18He dances.

00:03:19He dances.

00:03:20And he cooks.

00:03:21I want a lot of him and serve him for the nation.

00:03:23Everybody needs more veto.

00:03:25I mean, I like him.

00:03:26He's quite amazing.

00:03:27What are you talking about?

00:03:28That's what people at home say about you, Matt.

00:03:30I like him, but he's quite annoying.

00:03:32How are you, kid?

00:03:34I'm good.

00:03:35Are you all right?

00:03:36Yeah, I'm good.

00:03:37You're looking very smart.

00:03:38Thanks.

00:03:39Yeah, I've come dressed as a daffodil.

00:03:40I thought...

00:03:41You're giving me...

00:03:40Mash bites.

00:03:41Yeah, bit of mash, yeah.

00:03:42Bit of kind of...

00:03:43Yeah, a little bit of that.

00:03:44Yeah.

00:03:45A little bit jolly.

00:03:45What are we drinking?

00:03:46We've got an amazing electrifying white burgundy for Adam.

00:03:48It's a beautiful Petit Chablis.

00:03:50Great value, but a real kind of delicious, kind of precise wine.

00:03:53For Mandy, I've got an off-the-beaten-track gem, actually.

00:03:55It's a fragrant white wine from Moldova.

00:03:57Beautifully scented.

00:03:58What?

00:03:59Yeah, it's tremendous.

00:04:00Okay.

00:04:00Long history of winemaking, as we'll come to.

00:04:01For Vito.

00:04:02Vito doesn't need any wine.

00:04:03He's liquid goodwill.

00:04:04I'll tell you what...

00:04:05He doesn't need his coffee.

00:04:06He doesn't need any coffee.

00:04:07A lot of uggs.

00:04:08A lot of uggs.

00:04:09A lot of uggs.

00:04:10You're just a human shimmy.

00:04:12That's what you are.

00:04:13Just one wonderful shimmy.

00:04:14And for heaven or hell...

00:04:15I'll just make sure you get something scrumptious.

00:04:17You've got to go to heaven, though.

00:04:18Paradise.

00:04:19Yes, you're destined.

00:04:20Destined for paradise.

00:04:21Absolutely.

00:04:22Speaking of which, Shirley, what's your idea of food heaven?

00:04:25My idea of food heaven is fillet steak, any form of vegetables, of course cauliflower cheese.

00:04:30It's my favourite.

00:04:31OK.

00:04:32And then hell is the anything risotto-based.

00:04:35Mm-hm.

00:04:36And I've tried good risotto.

00:04:37I've been to best places where people have made it.

00:04:39OK.

00:04:40So now it just doesn't...

00:04:41It's a textural thing, isn't it?

00:04:42Yeah, it's a textural thing.

00:04:43Thoughts from that, Vito?

00:04:45Yeah.

00:04:46Likely no risotto.

00:04:47I'm not cooking risotto today.

00:04:49But everything is cooked with so much love.

00:04:51So love and passion.

00:04:52Lots of passion.

00:04:53Yeah.

00:04:54Lots of passion.

00:04:55Yeah.

00:04:56Because love is the best ingredient, I mean.

00:04:58Love is the best ingredient.

00:04:59I'm not sure I want that in my...

00:05:01I love foods.

00:05:02Anyway.

00:05:03Yes you do.

00:05:04Of course you do.

00:05:05Of course you do.

00:05:06How many buttons do you think you...

00:05:06You could go...

00:05:07What's that?

00:05:08Low button.

00:05:09Shall I go low?

00:05:10No, no, no.

00:05:11I'm just wondering how low you could go.

00:05:11Give them what they want.

00:05:12I'm going to do that.

00:05:13What surely he gets at the end of the show is down to you guys.

00:05:16Home.

00:05:17Do you want to see her salsa her way towards steak?

00:05:19If so, I'm going to pan fry fillets.

00:05:21I'm going to base it in some thyme, some Madeira, plenty of butter.

00:05:24I'm going to serve the sliced steak alongside a rich...

00:05:26...and decadent griet, cauliflower, cheese and sautéed chard.

00:05:29Or will you have a rumba with a...

00:05:31...with a risotto?

00:05:32If so, I'm going to slow braise.

00:05:33Thank you Tom.

00:05:34Slow braise with an oxtail.

00:05:36With tomatoes and a whole bunch of other stuff until it falls off the bone.

00:05:39I'm going to serve with a cooking liquor on top.

00:05:41Of a soft and creamy saffron and parmesan risotto.

00:05:44Finished with some crispy onions for a bit of taste.

00:05:46So it's a bit of a beefy battle in today's boat.

00:05:48It's just like me and Vito.

00:05:50It is.

00:05:51The battle of the beef.

00:05:52Yeah.

00:05:53Choose your team.

00:05:54So log on to the Saturday Kitchen website.

00:05:56Where you can view the Terms of Privacy Notes and have your say.

00:05:58Right.

00:05:59Let's go with the cooking.

00:06:00You lot sit down.

00:06:01Let's go.

00:06:01Okay.

00:06:02I've lost my cards.

00:06:04Right.

00:06:05I don't need...

00:06:07What have you got from Coworth Park for us?

00:06:09So we're going to do a beautiful piece of...

00:06:11Cod.

00:06:12Yeah.

00:06:13Which we're just going to season it with a little bit of curry salt.

00:06:15Okay.

00:06:16So talk us through curry salt.

00:06:18Why that?

00:06:19What's that bringing to the party?

00:06:20I think it just gives...

00:06:21Another dimension to the different flavours.

00:06:24It's quite a mild curry powder.

00:06:26It just gives a different pecan seed to a dish that's quite rich with the buttered kale.

00:06:31And with the butter sauce.

00:06:32Okay.

00:06:33So that's just going to go into the pan when we're hot enough.

00:06:36And do you brine your cod at all?

00:06:40I mean...

00:06:41Yeah.

00:06:42Like in the restaurant possibly.

00:06:43Right.

00:06:44At home.

00:06:45I don't have the patience for it.

00:06:46If I'm honest.

00:06:47Okay.

00:06:48So...

00:06:49It's refreshing to hear.

00:06:50Well seasoned and...

00:06:51Especially if it's this size as well.

00:06:53It's just, you know, the collet this time of year.

00:06:56The seeds are just starting.

00:06:57So it's quite small.

00:06:58So it cooks really nicely.

00:06:59Sure.

00:07:00I've just put into the pan there.

00:07:01The chopped shallots.

00:07:02Yeah.

00:07:03And then some yuzu sake.

00:07:04Okay.

00:07:05So we use this for the...

00:07:06The beurre blanc.

00:07:07Because I think it's just not as acidic as what you would find.

00:07:11A traditional sort of white wine.

00:07:12Yeah.

00:07:13And it's a more rounded kind of flavour.

00:07:14So I quite enjoy that.

00:07:15Okay.

00:07:16Is this...

00:07:17Is this easy to get a hold of?

00:07:19Is it pretty expensive?

00:07:20Um...

00:07:21I mean...

00:07:21It's not the cheapest.

00:07:22But you can get it now.

00:07:23A lot of them sort of things are widely available now in...

00:07:26In either supermarkets or in...

00:07:27Online.

00:07:28Yeah.

00:07:29Online.

00:07:30Um...

00:07:31Okay.

00:07:32And what's...

00:07:33Um...

00:07:34What's it doing to it?

00:07:35So it says traditional...

00:07:36Yes.

00:07:36So we're just going to reduce that with the shallots.

00:07:37We've finely diced the shallots because we're going to leave them in the sauce.

00:07:40Yeah.

00:07:41Um...

00:07:41And then we'll finish it.

00:07:42We are going to cheat and use a little bit of cream.

00:07:44Okay.

00:07:45Um...

00:07:46Just because...

00:07:46Gives that a bit of stability.

00:07:47Righto.

00:07:48Um...

00:07:49And then...

00:07:50Yeah.

00:07:51We'll just finish it with all the herbs.

00:07:52A little bit of trout roe and some yuzu juice as well.

00:07:55Right.

00:07:56Got it.

00:07:56Okay.

00:07:57Uh...

00:07:58So let's talk about your backgrounds.

00:07:59You started cooking at the Ritz.

00:08:01For about 10 years.

00:08:02Yeah.

00:08:03With the great John Williams.

00:08:05Yeah.

00:08:06Uh...

00:08:07You won the Roo Scholarship.

00:08:08Uh...

00:08:09In 2012.

00:08:102012.

00:08:11I believe.

00:08:12Uh...

00:08:11Uh...

00:08:12You then went off...

00:08:13Uh...

00:08:14Did a stage at the Le Maurice.

00:08:15Uh...

00:08:16In Paris.

00:08:17Three star.

00:08:18Yeah.

00:08:19With Yannick.

00:08:20Yeah.

00:08:21Yeah.

00:08:22Yeah.

00:08:23Yeah.

00:08:24Yeah.

00:08:25Yeah.

00:08:26Yeah.

00:08:27Yeah.

00:08:28Yeah.

00:08:29Yeah.

00:08:30Yeah.

00:08:31Yeah.

00:08:32Yeah.

00:08:33Yeah.

00:08:34Yeah.

00:08:35Yeah.

00:08:36Yeah.

00:08:37Yeah.

00:08:38Yeah.

00:08:39Yeah.

00:08:40There's different textures and things in there.

00:08:42Okay.

00:08:43But it came from sort of...

00:08:44I think getting to a point...

00:08:45in your career where you have the confidence to cook how you want to cook and like...

00:08:48Yeah.

00:08:49...with that being cliche, you know, we've...

00:08:50put together all them experiences that you've had in your past and...

00:08:52Well done.

00:08:53All the things that you like to eat.

00:08:54Got it.

00:08:55And not be dictated to by anything other than what tastes good and what you like.

00:08:58Sure.

00:08:59So...

00:09:00It's all working out then.

00:09:01Yeah.

00:09:02It's going well.

00:09:03It's good.

00:09:04Good.

00:09:05I can't complain.

00:09:06It's a great connection we've got here.

00:09:07Um...

00:09:08You actually spent a day there with your Masterchef...

00:09:10Um...

00:09:11Uh...

00:09:12Uh...

00:09:13Final, right?

00:09:14Yes.

00:09:15I did my last challenge in the final with...

00:09:16Adam and I had to make one of Adam's best dish.

00:09:19What was it?

00:09:20Oh, it was like...

00:09:21It was like a tour boat with the champagne cream.

00:09:24I mean, you can describe it better than me.

00:09:26It was just...

00:09:26It was a masterpiece.

00:09:27You know, I was there and I was fascinated.

00:09:29At some point I said like, okay, I need to cook.

00:09:30I need to prepare...

00:09:31Like something.

00:09:32I was like, please chef, give me a bit of your energy.

00:09:34You know, so I can channel you...

00:09:36With me and make something good.

00:09:38But it was not...

00:09:39It was good, no?

00:09:40Yeah, you did really well.

00:09:41He brought me luck.

00:09:42Because I won.

00:09:43So, thank you.

00:09:44We won together, you know what I mean?

00:09:45No, if you say it...

00:09:46That was actually...

00:09:47That's one of our signature dishes that is what I cooked when I won the Rue scholarship.

00:09:51Which was what?

00:09:52A turbot jubilee.

00:09:53So, basically it's a piece of turbot stuffed with lobster and truffle.

00:09:56Mousse and served with champagne sauce.

00:09:58Wow.

00:09:59And peeled grapes, which I remember him enjoying.

00:10:01Oh, peeling grapes.

00:10:02I remember doing that.

00:10:03Yeah.

00:10:04Many, many years ago.

00:10:05Yeah.

00:10:06That's a horrible job.

00:10:06Yeah.

00:10:07Yeah.

00:10:08It's definitely...

00:10:09It's one of the team jobs.

00:10:10It's not one I picked myself.

00:10:11Throwing all the big guns at that dish, then.

00:10:13How was Vito in the kitchen?

00:10:14Haha.

00:10:15Well, he definitely brought the energy.

00:10:16It's great.

00:10:17Yeah.

00:10:18But if I can say, like, the amount of love you need...

00:10:21I always speak always about love and sharing because through food I could see, you know,

00:10:25why Adam is...

00:10:26Yeah.

00:10:27Everyone around him, all the people, all the guys were amazing.

00:10:31Lovely.

00:10:32They were, you know, helping me but letting me doing, you know, and explain to me what

00:10:35to do, guide me.

00:10:36Like, the energy and the atmosphere was just amazing.

00:10:39I'm going to come back, right?

00:10:40Yeah.

00:10:41Yeah.

00:10:42Well, I invited you for dinner.

00:10:43You've not been yet, so...

00:10:44Yes, good.

00:10:45I will come there.

00:10:46I can still...

00:10:46Overnight.

00:10:47I can stay the entire weekend.

00:10:48I think it's...

00:10:51I don't think there's such a thing as out staying, you're welcome.

00:10:53No.

00:10:54Just don't.

00:10:55And he does show out.

00:10:56Adam, I want to ask, you've worked in some amazing kitchens, you know, here in the UK.

00:11:01Some of the best in the world.

00:11:02What is the one piece of advice that you would distill down to give to, you know, the...

00:11:06kind of home cook?

00:11:07You know, someone like me who's keen and enthusiastic.

00:11:09What's the one thing we need to know?

00:11:11Um...

00:11:11I think...

00:11:12Ooh!

00:11:13I mean, Vito said it earlier, actually.

00:11:14All good food comes...

00:11:15You have to love it.

00:11:16You have to...

00:11:16Enjoy it.

00:11:17And if you cook what you enjoy to eat, then...

00:11:19If you enjoy it, then it stands a very good chance...

00:11:21Other people are going to enjoy it.

00:11:22And...

00:11:23Don't worry about it too much.

00:11:24I think some people get so caught up with the...

00:11:26The technicalities of things.

00:11:27And just cook some that you like to eat.

00:11:29Cook some that's tasty.

00:11:31Um...

00:11:32And it helps if he looks good, I think.

00:11:34Yeah.

00:11:35You always eat with your eyes first, right?

00:11:37It's the detail that makes the difference.

00:11:39You know, you would love Sheldon.

00:11:40Okay.

00:11:41Yeah, the...

00:11:41The dish I made with Adam.

00:11:42He made on top this kind of...

00:11:44Very golden eyes.

00:11:45No, Adam?

00:11:46On top?

00:11:47Yeah, some gold leaf and caviar.

00:11:48And...

00:11:49Yeah, you love gold.

00:11:50So you would have loved it.

00:11:51Oh.

00:11:52How do you know that, then?

00:11:53Because he told you.

00:11:54You told me that you love gold.

00:11:56Okay, this is like a golden eyes dish.

00:11:58Oh, so detailed.

00:11:59We love details, dancers, yeah?

00:12:00We do.

00:12:01Right.

00:12:01So where...

00:12:02So where we are with the...

00:12:03So the fish you're gonna do just in the pan, not gonna finish it?

00:12:05Yeah.

00:12:06No, all the way in the...

00:12:06Okay.

00:12:07We're gonna then finish it with a little bit of butter.

00:12:09You've got the butter sauce, which you can...

00:12:11We're gonna start to slowly add the butter now.

00:12:12Shall I start doing now?

00:12:13Yeah.

00:12:14Okay, so a bit of cream there just to stable it.

00:12:16Nice.

00:12:16Yeah.

00:12:17And then in with quite a lot of butter.

00:12:19And then the cod.

00:12:20Yeah.

00:12:21We're just gonna finish the cod with a little bit of butter as well.

00:12:23Okay.

00:12:24So turnips.

00:12:25It's quite interesting.

00:12:26They're not the most sexy of vegetables.

00:12:27No, they're definitely not a sexy vegetable, but I think they're just...

00:12:30They...

00:12:31I love the...

00:12:32What is a sexy vegetable?

00:12:33I don't know.

00:12:34Er...

00:12:35I was gonna say...

00:12:36There's so many things you could say.

00:12:37Zucchini.

00:12:38Yeah, zucchini.

00:12:39Asparagus.

00:12:40People are gonna say aubergine.

00:12:41Aren't they?

00:12:42Yeah!

00:12:43Well, I don't know.

00:12:44Maybe the kids will.

00:12:45I don't know.

00:12:46I don't know.

00:12:46I think...

00:12:47For me, there's something mysterious about a cauliflower.

00:12:49Er...

00:12:50That's not sick.

00:12:51Er...

00:12:52So tell us about turnips, then.

00:12:53Why turnips?

00:12:54It's not what you expect in a Michelin-style restaurant.

00:12:56I expect lobster.

00:12:57Yeah, but I think sometimes, something so humble, I could turnip.

00:13:00Er...

00:13:01And it...

00:13:02Like, in this dish, we've caramelised some, we've sautéed some, we've got some that's...

00:13:06It's so raw.

00:13:07It's so versatile.

00:13:08Mmm.

00:13:09So, like, peppery.

00:13:10Yeah, so...

00:13:11People...

00:13:11People love a radish.

00:13:12Radish is now trendy.

00:13:13So, why not a turnip?

00:13:14Do you love a radish?

00:13:15Do you love a radish, Vito?

00:13:16Like, I love everything.

00:13:17You know, you just give it to me and...

00:13:21I would make it magic.

00:13:22Do you ever have a down day?

00:13:23Huh?

00:13:24Do you ever have a down day?

00:13:25No.

00:13:26Where you wake up and you...

00:13:26Where are you going now?

00:13:27I'm not into this today.

00:13:28No.

00:13:29No.

00:13:30Yeah, I don't think so.

00:13:31I mean, I can...

00:13:32I can...

00:13:33Alright.

00:13:34So, where did the yuzu...

00:13:36Um...

00:13:37Influence come from?

00:13:38I think that's something that we do quite...

00:13:40Obviously, very classic.

00:13:41I mean, I'm not physically trained.

00:13:42But I think, you know, you can travel the world and in this country have such...

00:13:46a diverse food scene.

00:13:47Yeah.

00:13:48When you try and experience things, you get inspired by it and you don't want to...

00:13:51copy it, but you want to take influences back to... to what you're doing, then I just love it.

00:13:56It tastes great.

00:13:57Yeah.

00:13:58Why not?

00:13:59And I think, particularly in this sauce, which...

00:14:01I think any great dish can be made or broken by a good or bad sauce.

00:14:04Sure.

00:14:05Um...

00:14:06The...

00:14:06It usually brings a floralness, the acidity, but it's not as acidic...

00:14:11Because what you'd get in sort of a...

00:14:12There's lots of, um...

00:14:13Different influences, aren't there, in your tasting menu with fantastic...

00:14:16Obviously, wine pairings and botanical pairings as well, but it comes from all over the place.

00:14:19Yeah.

00:14:20And I think that's what we try to...

00:14:21I've always tried to showcase the kind of best of British at the course.

00:14:23A beautiful piece of cod, you know, the cod season just starting now.

00:14:26Um...

00:14:27Very British.

00:14:28But we're going to highlight that with influences from...

00:14:30Where...

00:14:31Wherever, wherever we like.

00:14:32And I think...

00:14:33Love that.

00:14:34It took me a long time to get to the point in my career where I'm confident to...

00:14:36What I want to cook and what I enjoy eating rather than trying to...

00:14:39Yeah.

00:14:40...fit into a regime.

00:14:41Right.

00:14:42So, sauce finished with a bit of zest of lime and lemon, and then we got...

00:14:46some roe...

00:14:47It going in there...

00:14:48Yeah.

00:14:49And then if you put all your chopped herbs in there for us as well.

00:14:50Herbs going...

00:14:51Right.

00:14:52We're just placed in this cod.

00:14:53So, you start plating.

00:14:54Yeah.

00:14:55I'll finish this sauce.

00:14:57Very good.

00:14:58Okay.

00:14:59Right.

00:15:00That's good to go.

00:15:01If you want to make Adam's delicious cod recipe at home, you can find the recipe at...

00:15:06pbc.co.uk forward slash Saturday Kitchen.

00:15:08Or scan the QR code below and it will take you straight to this dish.

00:15:11Okay.

00:15:12There you go, Chief.

00:15:14That's for you.

00:15:16I'll just go rest it with some of the salad.

00:15:18I'll just go rest it with some of the salad.

00:15:21I'll tell you what.

00:15:22Let me move that.

00:15:23Yeah.

00:15:24I've been doing my job properly.

00:15:26Beautiful.

00:15:27Excellent.

00:15:28Beautiful.

00:15:29Excellent.

00:15:31So, at the restaurant you serve this sauce with barbecue scallops.

00:15:36We do.

00:15:37Yeah.

00:15:38I mean, I love this sauce.

00:15:39I think it's so simple.

00:15:40But...

00:15:41It can be also really impressive.

00:15:42It's simple to do at home.

00:15:43But...

00:15:44I've not had anyone try it.

00:15:45It's pretty straightforward.

00:15:46It's a beaux blanc with...

00:15:47Yeah.

00:15:48Exactly that.

00:15:49A bit more citrus and...

00:15:50And this...

00:15:51The citrus is not just raw acid.

00:15:53It's...

00:15:54It's that floral acid.

00:15:55Beautiful.

00:15:56Right.

00:15:56Remind us what we've got here.

00:15:57So, beautiful piece of Cornish turbot.

00:16:00Turbot.

00:16:01Cod.

00:16:02Cod.

00:16:03Cod.

00:16:04Definitely cod.

00:16:05With some kale, turnips and...

00:16:06And then the yuzu butter sauce.

00:16:07Excellent.

00:16:08Well done.

00:16:12Okay.

00:16:13Incoming.

00:16:14Okay.

00:16:15There you are, Shelley.

00:16:16Oh, my.

00:16:17Oh, my.

00:16:18Oh, first of all, it looks...

00:16:19It looks beautiful.

00:16:20You got your wine there, Shelley?

00:16:21I have.

00:16:21Right.

00:16:22What have we got here?

00:16:23I've got a lovely white burgundy because that sauce, we tasted it in the house.

00:16:26Utterly delicious.

00:16:27It's so creamy.

00:16:28It's got all of that wonderful pep from the citrus flavours.

00:16:31And that's exactly what this wine will do.

00:16:33It'll pair with exactly those two things.

00:16:34So, this is Sainsbury's Taste the Difference.

00:16:36Petit Chablis from 13 quid.

00:16:38Petit Chablis, a lot of the time people think, is that a lesser Chablis?

00:16:41It's not, actually.

00:16:42It's a little one.

00:16:43It's not, actually.

00:16:44It's 20% of the region.

00:16:45It's just a different area.

00:16:46It's a different area of Chablis.

00:16:47It was traditionally on top of the hills that actually made it a bit sparkier and a bit

00:16:50brighter.

00:16:51They didn't ripen as much.

00:16:52But in the last 20 years, the climate's been changing.

00:16:54They've been getting warmer.

00:16:56And this is the place for me, Petit Chablis, where the best value is coming from.

00:16:59And, actually, some of the most exciting wines.

00:17:01When you taste it, it's got this creamy texture.

00:17:03They do this thing called malolactic fermentation.

00:17:05So...

00:17:06Malolac acid, apple acid, into lactic acid, like think milk.

00:17:10So creamy texture.

00:17:11But loads and loads of zing, as well.

00:17:12So it's one of those wines, as soon as you sip it, it's like a bit of a tango across

00:17:15your taste buds.

00:17:16It's like...

00:17:16Cheers!

00:17:17Cheers!

00:17:18Cheers!

00:17:19Cheers!

00:17:20Cheers!

00:17:21Great price, as well.

00:17:22Fantastic price for a decent white burgundy, yeah.

00:17:26Just remember, Petit Chablis, that's the one to look for for the future.

00:17:28Okay.

00:17:29Loving it.

00:17:30Well, Chablis are getting very expensive.

00:17:31These are...

00:17:32But yeah, this is the magic trick.

00:17:33How is the...

00:17:34Fantastic.

00:17:35I mean, it...

00:17:36It just sort of falls apart.

00:17:38It's so yummy.

00:17:39Yeah.

00:17:40And the sauce is absolutely...

00:17:41Absolutely heaven.

00:17:42Isn't it delicious?

00:17:43I mean, of course I can't cook.

00:17:44Well, then you're more grateful.

00:17:46I'm very fussy about other people's cooking, but this is absolutely divine.

00:17:49Wow.

00:17:51I need to visit you.

00:17:51You definitely do.

00:17:52You can take me.

00:17:53You see, I said to you, I am on my own, and now I'm not anymore.

00:17:56You see when you try, because we did try before in the rehearsal.

00:18:00Yeah.

00:18:01So...

00:18:01And I was really going for it.

00:18:03There you are.

00:18:04And you eat, you know, the fish at the...

00:18:06But after you feel all the rich sauce...

00:18:08Health sauce.

00:18:09You feel the little...

00:18:10The pop.

00:18:11The pop of the egg in your mouth, and there are all the vegetables...

00:18:14I mean, it's just rich.

00:18:16Beautiful, my lord.

00:18:17Yeah.

00:18:18It's delicious.

00:18:19Brilliant.

00:18:20Well done, mate.

00:18:21Well done.

00:18:22Don't forget you're in charge of what I cook at the end.

00:18:21of the show.

00:18:22Do you prefer Shirley's idea of food heaven?

00:18:23A fillet steak with grea, cauliflower cheese, and rich Madeira sauce?

00:18:26Or her idea of food hell, slow cooked, melt in the mouth, oxtail and saffron risotto.

00:18:31Go onto the website now and have your say.

00:18:33And don't forget the vote closes early today.

00:18:35Right.

00:18:36Let's catch up with Rick now on a new adventure.

00:18:38Now on Tuesday night, Rick's brand new six parts...

00:18:41Australian series, launched on BBC Two.

00:18:43And if you missed it, you can catch it up on iPlayer.

00:18:46But Rick's treated us to an exclusive peak at what's to come in the series.

00:18:50Take a look.

00:18:51Bye.

00:18:52Bye.

00:18:53Bye.

00:18:54Bye.

00:18:55Bye.

00:18:56Bye.

00:18:57Bye.

00:18:58Bye.

00:18:59Bye.

00:19:00Bye.

00:19:01Bye.

00:19:02Bye.

00:19:03Bye.

00:19:04Bye.

00:19:05Bye.

00:19:06Bye.

00:19:07Bye.

00:19:08Bye.

00:19:09Bye.

00:19:10Bye.

00:19:06Running away from family tragedy.

00:19:09My dad had just died.

00:19:11And I didn't know what I was going to do in my life.

00:19:15No fun.

00:19:16This sort of land of colour, of light, every day seemed like today.

00:19:21I can remember saying, this is me, I've escaped, this is my life.

00:19:26What I found in Australia inspired me.

00:19:29And I've since built a career.

00:19:31Travelling the world in search of perfect, simple dishes.

00:19:34Love them to bits.

00:19:36Australia is so much more than another travel destination to me.

00:19:40My wife is...

00:19:41This is delicious.

00:19:42No calories.

00:19:44And this country has become my...

00:19:46This is a life, isn't it?

00:19:48So after a lifetime of food...

00:19:51I'm finally retracing some of that...

00:19:56I want to discover how Australia and its food is changing.

00:20:01This goat curry is really special.

00:20:03Takes me right back.

00:20:05Fabulous!

00:20:06I shake your hand, but I've got a compliant source all over it.

00:20:09Now I'm ready to go.

00:20:10And I'm...

00:20:11I'm bringing my inspiration home to create new recipes.

00:20:14That's looking good now.

00:20:16I suspect it's going to be another journey of a lifetime.

00:20:21Today, I want to be a dog.

00:20:26Like many newcomers...

00:20:31...my first view of Australia with Sydney Harbour.

00:20:36One of the largest natural harbours in the world.

00:20:41It's also the gateway to Australia's oldest city, Sydney.

00:20:46It's where my first Australian adventure began in 1966.

00:20:51And it's where I'll be spending the first leg of my nearly 5,000km...

00:20:56...a road trip across the state of New South Wales.

00:20:59An area three times...

00:21:01...of the sides of the United Kingdom.

00:21:06...and taking the highway north up the coast.

00:21:10Just as I did on my...

00:21:11...my first Australian adventure as a teenager.

00:21:15I can remember...

00:21:16...the first time I hitchhiked...

00:21:17...got onto the Pacific Highway...

00:21:19...and stood there...

00:21:21...with my thumb.

00:21:22It just felt so weird, really.

00:21:24Just going like this.

00:21:26But somebody slowed down, picked me up...

00:21:29...and after that...

00:21:31...it all seemed perfectly normal.

00:21:34Back then I went to wherever my...

00:21:36...lift was heading.

00:21:38But this time...

00:21:39...I'm taking the opportunity...

00:21:41...to discover what's on Sydney's doorstep.

00:21:44Starting with a bush...

00:21:46...the bushwalk.

00:21:49Interestingly, I've never quite understood...

00:21:51...what the term bush means.

00:21:53I mean, when I came here...

00:21:55...everybody was talking...

00:21:56...they're in the bush...

00:21:57...or a loud bush.

00:21:58So I've just looked it up...

00:22:00...and it says here...

00:22:01...anywhere outside the capital cities...

00:22:03...and major centres of population...

00:22:06...the expression...

00:22:07...he comes from the bush...

00:22:08...simply means...

00:22:09...that he does not come...

00:22:11...from the city.

00:22:12It's as simple as that.

00:22:15I remember...

00:22:16...when I first went...

00:22:17...for a bush walk...

00:22:19...I was quite...

00:22:20...sort of nervous...

00:22:21...to be honest...

00:22:22...because actually...

00:22:23...in the UK...

00:22:24...when you go for a walk...

00:22:25...in a...

00:22:26...you would.

00:22:27You never really think...

00:22:28...about getting lost.

00:22:29But here you do.

00:22:31The New South Wales coastline...

00:22:35...stretches over...

00:22:36...2,000 kilometres...

00:22:38...and along it...

00:22:40...there's almost...

00:22:41...900 beaches.

00:22:45I do love...

00:22:46...australian beaches.

00:22:47I was quite used to surf...

00:22:48...because in Cornwall...

00:22:49...we got surf...

00:22:50...but I hadn't...

00:22:51...no idea how much...

00:22:52...stronger it was.

00:22:53Mind you...

00:22:54...in those days...

00:22:55...I had no fear.

00:22:56...these days...

00:22:57...a little bit more cautious.

00:23:00It'll be...

00:23:01...invigorating.

00:23:06...the city...

00:23:07...the city...

00:23:09...the city...

00:23:11...something lovely...

00:23:12...about a long drive...

00:23:13...that sets your mind free.

00:23:16I'm heading five hours east...

00:23:18...towards the town of Bourke...

00:23:20...because...

00:23:21...it's the gateway to the Outback...

00:23:23...which is where I want to end up.

00:23:26...when I was 19...

00:23:30...I...

00:23:31...I headed into the Outback...

00:23:32...for the first time.

00:23:35I did...

00:23:36...I did odd jobs...

00:23:37...and met some real characters...

00:23:38...working in an abattoir...

00:23:40...and later...

00:23:41...maintaining railway lines...

00:23:43...in very isolated places.

00:23:46...I was trying to grow...

00:23:50...I was trying to grow...

00:23:51...I came from a...

00:23:53...very close family...

00:23:54...very protective...

00:23:56...of each other...

00:23:57...finding myself...

00:23:58...in this strange...

00:23:59...wide open country.

00:24:01...was quite...

00:24:02...unusual for me.

00:24:06...but also...

00:24:07...I had this tremendous...

00:24:08...sense of freedom.

00:24:09...

00:24:11...much as I love...

00:24:14...the beaches...

00:24:15...and coast...

00:24:16...it's...

00:24:16...this landscape...

00:24:17...that really speaks to me.

00:24:21...especially...

00:24:22...as I love...

00:24:23...is like you.

00:24:24...what an angel.

00:24:25...is like you.

00:24:26...what an angel.

00:24:27...is like you.

00:24:28for a cuppa of British tea, as it happens.

00:24:32Should be...

00:24:33Billy tea, but British tea's all right.

00:24:36I'm a great fan of...

00:24:38Australian poetry, actually, particularly of poetry of the Outback.

00:24:43I found this poem, which I particularly like, the famous My Country, by Dorothy M.

00:24:48McKellar.

00:24:50I love a sunburned country, a land of...

00:24:53Sweeping plains, of rugged mountain ranges, of drought...

00:24:58and flooding rains.

00:25:01I mean, what she's saying is she's a 90...

00:25:0318-year-old in the UK, and she's homesick, and she's...

00:25:08comparing the sort of orderliness and the greenness of England with her...

00:25:13lovely sunburned country.

00:25:18I do think remoteness can be a great driver of...

00:25:23inspiration, and I do believe that landscape has an enormous effect on us.

00:25:28I feel I'm just starting to scratch the surface...

00:25:33of what Australia has to offer.

00:25:37And I can't wait...

00:25:38to see what lies ahead.

00:25:43I can't wait...

00:25:44I can't wait...

00:25:46I can't wait...

00:25:48So here's my favourite...

00:25:49The most amazing...

00:25:50A great 오� 신기ane, that it justeres one per hour.

00:25:54I can't wait...

00:25:56Oh!

00:25:58That's awesome!

00:26:01I can't wait...

00:26:03I can't wait...

00:26:05I can't wait...

00:26:07I can't wait...

00:26:09I can't wait...

00:26:10Rick's in Australia, gave me a good excuse to do a kind of brunchy dish, which is kind of, it sort of feels.

00:26:15A bit January as well.

00:26:16So it's one of Bill's classics, potato and.

00:26:20Bill's onion fritters.

00:26:22So I'm going to mix that grated onion.

00:26:25Gritted potato and then into that I've got some feta, some mint and some spring.

00:26:30And then we're going to fry, what's that?

00:26:32Just such a lot of ingredients for lunch.

00:26:35Brunch, Brunch Shirley.

00:26:37It's alright.

00:26:39Usually don't.

00:26:40You like cooking, do you?

00:26:40I don't like cooking, I can't cook, but I do admire other people who can cook.

00:26:45I'm very grateful for somebody who cooks me a great dish, but I can shimmy and cha-cha-cha.

00:26:50I know, we've all got our skills.

00:26:51I know.

00:26:52That isn't one of my strengths.

00:26:54You don't know yet.

00:26:55You don't know, but you've never been on the show yet.

00:26:57No, I haven't.

00:26:58I haven't.

00:26:59To get you on the show.

00:27:00Oh, that's okay, so soon.

00:27:02Really?

00:27:03Just got here, Shirley.

00:27:05We're ready for you.

00:27:08I don't know.

00:27:09I don't think anyone is.

00:27:10To be honest.

00:27:11I mean, I kind of like the idea of learning something new.

00:27:13I'm not sure I want to do it on national.

00:27:15Telly.

00:27:15Of course you do.

00:27:16I'd like to do it behind closed doors.

00:27:17Oh.

00:27:18Do you know what I mean?

00:27:20Some things are for public consumption, Shirley.

00:27:24Well, I think you...

00:27:25That should be very good.

00:27:25That posture's improved.

00:27:26Look at me.

00:27:27Right?

00:27:27Yes.

00:27:28That's sciatica for you.

00:27:30Right, anyway, enough about me.

00:27:35Let's talk about you and this tour that starts week after next, Big Arena Tour.

00:27:40I'm very, very excited.

00:27:41So that's the 23rd of January to the end of February.

00:27:43That's a Friday.

00:27:44That's the 15th.

00:27:45Friday.

00:27:45I know that.

00:27:45Yes.

00:27:45In Birmingham.

00:27:47Yeah.

00:27:47So we've got fantastic dancers.

00:27:50Some great choreography.

00:27:52I actually get to dance with Vito, so I'm very excited.

00:27:54Oh, wow.

00:27:55In an opening number.

00:27:56Yeah.

00:27:56And we'll love what is going to be there.

00:27:59I'm very excited.

00:28:00I'm very excited to give her another two if she forgets all her routines.

00:28:02Who's that?

00:28:03Lavoie.

00:28:03Okay.

00:28:04She loves me.

00:28:05I love her too.

00:28:05Right.

00:28:06So, and I gave her two on the show, so she's thinking, she's going to try.

00:28:09Oh.

00:28:10They're really hard not to get that too, so we'll be looking at that.

00:28:1312,000 seater arenas.

00:28:15Yeah.

00:28:15And that is just amazing.

00:28:17It's always sold out.

00:28:18It's for meet and greets.

00:28:19You get...

00:28:20To see everybody, they're always parked outside the hotel.

00:28:22Right.

00:28:23You come out, you need an hour to go through.

00:28:25Because I like to meet everybody on the tour that I possibly can.

00:28:27You're a giver, aren't you?

00:28:28I'm a giver.

00:28:29I like to share.

00:28:30I like to be part of the whole ambiance.

00:28:32Yeah.

00:28:32And we've got the naughty Craig.

00:28:34He'll be the director.

00:28:35And Anton DeBeck, if you remember, he stole my panties.

00:28:38I do remember him.

00:28:39Put them in his pocket.

00:28:40And then threw them and whirled them all around in the arena.

00:28:42I don't remember him seeing your pants.

00:28:43Don't, don't, well, he stole my pants.

00:28:45I stole them from my room.

00:28:46Put them in his top pocket.

00:28:47And then when we went out, he said to everybody there.

00:28:50Now, you see the lovely Shirley, he said, but these are the drawers she wears.

00:28:53They were about that big and that wide.

00:28:54No.

00:28:55And flung them out.

00:28:55It was so funny.

00:28:56And then he grabbed me by the legs.

00:28:58He grabbed me by the legs and spun me around.

00:29:00So we do have fun on the tour.

00:29:01I suggest everybody.

00:29:02There's a lot going on there.

00:29:05No matzis this year, unfortunately.

00:29:06He's a bit saucy, isn't he?

00:29:08Goes with your cooking.

00:29:10No matzis this year, but I'll be taking care of the boys.

00:29:15They're all such gentlemen, so it's going to be fun.

00:29:17The whole thing is just amazing.

00:29:19And of course...

00:29:20We can say a lot more on the tour than we can say on the TV because we only have 15 seconds.

00:29:25to critique, but if we want 25 seconds, a minute, we can really go for it.

00:29:28So the banter...

00:29:30is off the chart.

00:29:31It's very amusing.

00:29:32The audience get to know us really as the people that...

00:29:35that we are not what you see on the Strictly.

00:29:37So you give them a little bit of sort of what you're like on...

00:29:40TV, but a little bit behind the scenes as well, right?

00:29:41I think we give them everything of who we are so they see the real people and...

00:29:45That's what people want, right?

00:29:46That's what they want.

00:29:47As we're on national television, you know, with all your eyelashes in you.

00:29:50Yeah.

00:29:51Fake hair and everything.

00:29:52You know what I mean?

00:29:53Yeah, yeah.

00:29:54So it's absolutely quite fantastic.

00:29:55So I hope everybody's going to get a ticket and go and I hope we meet all 12,000.

00:30:00people at once.

00:30:01Do you though?

00:30:02And I mean...

00:30:03That's a lot of people to me.

00:30:04I like...

00:30:05I like that.

00:30:06So yeah, the whole thing is going to be absolutely extraordinary.

00:30:08You are genuinely very excited about this.

00:30:10Yeah.

00:30:11I love the tour.

00:30:12And what about dancing with this one?

00:30:13You excited about that?

00:30:14Well, that's a passion.

00:30:15So we've...

00:30:15We've known each other a long time.

00:30:16Since you were 13, right?

00:30:17Yes.

00:30:18So taught him as a young man.

00:30:20Yes.

00:30:21Yeah.

00:30:22And I always have that lovely choice to have him as a dancer on the...

00:30:25show.

00:30:26So if I'm doing anything...

00:30:27Always feel safe in his arms.

00:30:28You know, you get to a certain age...

00:30:29Me too.

00:30:30You need a person...

00:30:30that you feel safe with.

00:30:31No.

00:30:32I'm not going to drop you.

00:30:34You definitely...

00:30:35No.

00:30:36That's good.

00:30:37So it's good.

00:30:38What are you dancing to?

00:30:39We're going to be doing...

00:30:40a samba, I believe.

00:30:41Yes, a samba.

00:30:42A samba.

00:30:43Yeah?

00:30:44Yes.

00:30:45Look at you, you're itching to get out of, aren't you?

00:30:45Yeah.

00:30:46Keep up with me.

00:30:47Do you want to do it?

00:30:48Yes, we can do it.

00:30:49Go on now.

00:30:50It's a sleep preview.

00:30:51Okay, yes.

00:30:50Let's go.

00:30:51Come on.

00:30:52Come on!

00:30:53No?

00:30:54Okay.

00:30:55Let's go.

00:30:56Let's go.

00:30:57Let's go.

00:30:58Let's go.

00:30:59Let's go.

00:31:00Let's go.

00:31:01Let's go.

00:31:03Let's go.

00:31:04Let's go.

00:31:05Let's go.

00:31:06Let's go.

00:31:07Let's go.

00:31:08Let's go.

00:31:09Let's go.

00:31:10Let's go.

00:31:11Let's go.

00:31:13Let's go.

00:31:14Let's go.

00:31:15Let's go.

00:31:16Very good.

00:31:17Hey!

00:31:18Hey!

00:31:2010.

00:31:21I really felt full 10.

00:31:22It's a bit sexy.

00:31:23It's a bit sexy for this time in the morning.

00:31:25To be honest.

00:31:26It's quarter past 10.

00:31:27You see?

00:31:28You see?

00:31:29People at home are going to be beside themselves.

00:31:30He's fabulous to dance with.

00:31:31You see?

00:31:32Now that's what I enjoy is the dancing and you enjoy the cooking.

00:31:35Yeah.

00:31:36Fair enough.

00:31:37So many years ago I went to Argentina.

00:31:39They love the tango.

00:31:40Oh.

00:31:41They love any form of tango.

00:31:42I thought that was really sexy.

00:31:43Watching people tango in the park.

00:31:45At night.

00:31:46The music.

00:31:47The heat.

00:31:48With their ocho.

00:31:49Whatever that was.

00:31:50Yeah.

00:31:51Yes.

00:31:52It's great.

00:31:53I love a bit of our...

00:31:55Argentine tango.

00:31:56But you will get one day to try that.

00:31:57I'm sure.

00:31:58Yeah.

00:31:59I reckon you'll be a natural man.

00:32:00You know.

00:32:01I just...

00:32:02I kind of thought it would be a really nice thing to learn.

00:32:04But I...

00:32:05Do it on telly is another thing.

00:32:06I'd be like a joke.

00:32:07I'd be the lobster.

00:32:08No, you wouldn't be the lobster.

00:32:09Oh.

00:32:10I would.

00:32:11Don't be like that.

00:32:12Well, I'm the lobster when I cook.

00:32:14So it's okay.

00:32:15Right.

00:32:15Okay.

00:32:16So who else are you looking forward to seeing then on the tour?

00:32:18Well, we've got Lewis and Katia.

00:32:20Yep.

00:32:21So that's going to be...

00:32:22I think he's coming in and out.

00:32:23Is that correct?

00:32:24Yes.

00:32:25Yeah, in and out.

00:32:26Slop in.

00:32:25We've got Leighton and Nikita.

00:32:26So he's coming back to do some numbers with Nikita and he's always off the charts.

00:32:30Isn't he?

00:32:31Amazing.

00:32:32So that's going to be good.

00:32:33And who else have we got?

00:32:34Vicki and Kai.

00:32:35Ellie.

00:32:36Yes.

00:32:37And let me tell you about Ellie.

00:32:38She brings sunshine wherever she goes.

00:32:40My little sister.

00:32:41Yeah.

00:32:42Two sets of sunshine.

00:32:43It's extraordinary to be around both of them.

00:32:45So she's fantastic.

00:32:46Obviously, we've just seen the last series of Strictly.

00:32:50You've lost Claudia and Tess.

00:32:51I know.

00:32:52That's sad times.

00:32:53Ugh.

00:32:54Even the Queen!

00:32:55Commented.

00:32:56She did.

00:32:57There wasn't a dry eye in the place, was there, at the end on the...

00:33:00the final.

00:33:01But I think the whole, once we found out, every week was emotional if you saw them coming

00:33:04down the corridor.

00:33:05Yeah.

00:33:06But I'm sure that they'll go on to bigger and better things and, I shouldn't have said

00:33:09better things...

00:33:10I was going to say that.

00:33:11Other things.

00:33:12Other things.

00:33:13Other things.

00:33:14And Claudia with her traitor.

00:33:15Yeah, yeah.

00:33:16And everything else.

00:33:17So, remarkable women.

00:33:18I've enjoyed being with them.

00:33:20And...

00:33:21Who's going to take over?

00:33:22Who's going to take over?

00:33:23Come on.

00:33:24You know.

00:33:25You must know.

00:33:25Rhonda Beck would like to take over.

00:33:26Of course he would.

00:33:27I know that for sure.

00:33:28Right?

00:33:29He loves presenting.

00:33:30Uh...

00:33:30Well, I...

00:33:31I...

00:33:32I...

00:33:33I don't mind anybody, but my mother rather likes Rylan...

00:33:35Okay.

00:33:36Um...

00:33:37There's quite a few, but...

00:33:38Okay.

00:33:39Who do you think?

00:33:40Um...

00:33:41I...

00:33:42Maybe you'd like to present.

00:33:43Ollie!

00:33:44Would you like to present?

00:33:45We'd like to go and Ollie and I'd give it a crack.

00:33:46We'd...

00:33:47We'd always be ready for it.

00:33:48Yeah.

00:33:49I think Clara Ampho would be brilliant.

00:33:50I think she'd do a really good job.

00:33:51Okay.

00:33:52Yep.

00:33:53And can you dance?

00:33:54Zoe Ball as well.

00:33:55Yeah.

00:33:56I mean, to be honest...

00:33:55Anyone who can dance and who enjoys it and has fun...

00:33:57Yes.

00:33:58Get them in.

00:33:59Get them in.

00:34:00They've just got to love the show.

00:34:00Yeah.

00:34:01Yeah.

00:34:02And who do you think, Vita?

00:34:03Oh, I hope Fleur East.

00:34:04Yay!

00:34:05She would be amazing, you know.

00:34:07A bit of hosting, presenting, a bit of singing sometimes, you know.

00:34:10Back to hosting.

00:34:11She can move, she can dance, you know.

00:34:12Up, down.

00:34:13Very dynamic.

00:34:14Love the person.

00:34:15My personality and she was my first partner, my first three clear, so...

00:34:18Yeah.

00:34:19I think Zoe, though, Zoe Ball...

00:34:20Because she was on It Takes Two for quite some time.

00:34:21Zoe.

00:34:22She'd be great.

00:34:23I love Zoe.

00:34:24Ten years she was on It Takes Two.

00:34:25Yes.

00:34:26It's tantalising.

00:34:27Alan Carr.

00:34:28Oh, yes, Alan!

00:34:30I love your personality.

00:34:32All of one.

00:34:33She's also fabulous.

00:34:35Yes.

00:34:36Yes.

00:34:37In the claudatorium.

00:34:38Yes.

00:34:39Good sense of humour.

00:34:40She makes me laugh, she cracks me up.

00:34:40Every time.

00:34:41Yeah.

00:34:42Yeah.

00:34:43So there you go.

00:34:44Or you.

00:34:45Or me.

00:34:46Yeah.

00:34:47Or you.

00:34:48You know.

00:34:45It'll be a different approach.

00:34:46Slightly.

00:34:47A little bit of...

00:34:48A little bit of...

00:34:49A little bit of...

00:34:50A little bit of rough around the edges.

00:34:51I think it would be a bit Michael Caine.

00:34:52Poor everyone.

00:34:53LAUGHTER

00:34:55Anyway, I made this.

00:34:56Unless this has happened.

00:34:58Er...

00:34:59Okay.

00:35:00So there we go.

00:35:01Poached egg.

00:35:02And we've got those...

00:35:03Er...

00:35:04What are they called?

00:35:05Potatoes.

00:35:05Potato fritters.

00:35:06LAUGHTER

00:35:08Am I making you lose your concentration?

00:35:10There you are.

00:35:11Erm...

00:35:12What else?

00:35:13A bit of sour cream.

00:35:14Bit of sumac.

00:35:15A bit of...

00:35:15A bit of salmon.

00:35:16Erm...

00:35:17That's it.

00:35:18I mean it's like a full course meal this.

00:35:19Isn't it?

00:35:20I mean...

00:35:20Go on.

00:35:21Have a crack of that.

00:35:22Let's try that.

00:35:23This might be a bit hot.

00:35:24Mmm.

00:35:25Right?

00:35:25Mmm.

00:35:26You alright with that?

00:35:27Mmm.

00:35:28I don't know.

00:35:29You alright with that?

00:35:30I like that.

00:35:31Okay.

00:35:32I like that.

00:35:33Good.

00:35:34I like your cooking.

00:35:35Okay, good.

00:35:36I've always liked your cooking.

00:35:37I like your dancing.

00:35:35You wouldn't be chucking me up, would you?

00:35:38It's kind of steamy here, isn't it?

00:35:40Um...

00:35:41Let's just hang around here for a moment.

00:35:44Ooh.

00:35:45Ha-ha-ha-ha-ha.

00:35:46That's also yummy.

00:35:48Ha-ha-ha.

00:35:50D&D

00:35:50I'd be entitled to move on.

00:35:51What do you want me to make at the end of the show?

00:35:53Will it be Shirley's video of...

00:35:55Food heaven, steak.

00:35:56Here's something in a pan-fried phyllis steak,

00:35:57basically in some thyme, some madera, loads of butter.

00:36:00I'm going to serve the sliced steak alongside

00:36:01a rich and decadent greer cauliflower cheese,

00:36:03some sautéed chard.

00:36:05Or her idea of food hell, risotto.

00:36:07If so, I'm going to slow braise the risotto...

00:36:09Slow braise oxtail.

00:36:10Well, not risotto.

00:36:10Slow braise oxtail with some tomatoes

00:36:12and lots of other bits and pieces

00:36:13until it falls off the bone of the serve.

00:36:15With a cooking liquor on top of soft and creamy

00:36:17saffron and parmesan risotto finish.

00:36:20Crispy onions.

00:36:21You're still eating?

00:36:22I'm telling you, it's absolutely divine.

00:36:23You don't have to eat.

00:36:24I mean, you've done your best.

00:36:25No, I love it.

00:36:25If I didn't like it, trust me, it'd be going in the bin.

00:36:28You'd be off.

00:36:30If your choice is yours, log on to the website now

00:36:31and have your say.

00:36:32Right, let's hitch a ride now to the Peak District

00:36:34with Harry...

00:36:35...and they're getting crafty in the kitchen

00:36:36with a couple of pimped-up picnic classics.

00:36:40...and they're getting crafty in the kitchen

00:36:45To provide a feast worthy of the Peak District,

00:36:50we're serving up plastic picnic staples with a fancy twist.

00:36:55Northern Scotch eggs with Marmite cheese-infused sausage.

00:37:00And crusted tart with a savoury Parmesan filling.

00:37:05I love when you go into a baker's and you get the sweet custard tarts.

00:37:09Nice.

00:37:09You know...

00:37:10With, like, the little nutmeg on the top.

00:37:11Yeah.

00:37:11But what happens if it was a Parmesan and Grillo one with...

00:37:15Parmesan pastry, a cheese one, but it looked like a custard tart.

00:37:18To make that cheesy pastry...

00:37:20I'm adding a handful of Parmesan to my flour.

00:37:24Then...

00:37:25I'm rubbing in the fat.

00:37:28Finally, adding one egg yolk.

00:37:30I'm working it together with enough water to form a dough.

00:37:33I'm working it together with enough water to form a dough.

00:37:35That is the most Parmesan-y, indulgent...

00:37:40Cheesy pastry that you've ever seen.

00:37:42It needs to firm up before it can be...

00:37:45It needs to be rolled.

00:37:46Look at that.

00:37:47So let's put that in the fridge for a bit.

00:37:50That's the dishwasher.

00:37:53That's the dishwasher.

00:37:55While Dave's pastry rests, I can crack on with our Northern Scotch eggs.

00:37:59And I'm going...

00:38:00For these big beauties, we're using...

00:38:05Large, soft-boiled duck eggs.

00:38:08The duck eggs I've done for about seven...

00:38:10In minutes, so there should be about...

00:38:11You want a bit of ooze.

00:38:12You want a bit of ooze.

00:38:14Where...

00:38:15We're wrapping them in a lip-smacking combo of fantastic sausage meat and that classic...

00:38:20Cheese of the North, Wensleydale.

00:38:25There you are, 50 grams.

00:38:27And then some yeast extract.

00:38:30Made just 20 miles from the Peak District.

00:38:32I think two teaspoons of...

00:38:35Umami should be enough.

00:38:36Because all they're going to get, hopefully, is the umami.

00:38:40Going through the essence of savoury.

00:38:42Mixing with the cheese just to make, like, the most...

00:38:45Irresistibly gorgeous Scotch egg they've ever tasted.

00:38:47Hopefully.

00:38:49I just need to...

00:38:50Tie this off to make sure that the seasoning in the sausage meat is okay.

00:38:55Just enough, dude, right?

00:38:56That is perfect.

00:38:57For our trademark trick...

00:39:00All the egg and celery salt.

00:39:02That is brilliant.

00:39:03It's genius, that.

00:39:05Look at that.

00:39:06And then...

00:39:07It's a flower.

00:39:09Then...

00:39:10Wrap it in the sausage meat.

00:39:12And you tease it.

00:39:14Tease it around.

00:39:15And just take your time.

00:39:18There's no rush when you're forming.

00:39:20Beautiful pork product over your egg.

00:39:23Happy?

00:39:24Yeah.

00:39:25To finish our Scotch egg topping, dip it in flour.

00:39:30Then egg and roll it in breadcrumbs.

00:39:33They look so good.

00:39:35You could have bought them in a garage.

00:39:37I know.

00:39:39Meanwhile...

00:39:40The cheesy custard tart door is out of the fridge, rolled, cut.

00:39:45Decide and ready to be blind bait.

00:39:49Make sure...

00:39:50It's in there and repeat till all are filled.

00:39:52Then we fill that with rice.

00:39:53And bake it for 15 minutes.

00:39:55And then leave for another five minutes to firm up while that's baking.

00:40:00Start me custard.

00:40:02I'm going to use some double cream, single cream.

00:40:04I'm going to do an...

00:40:05Fused cream with garlic and thyme.

00:40:07Oh, nice.

00:40:08Yeah.

00:40:09They're not great.

00:40:10And for the ultimate savoury custard...

00:40:15This is a bit brave, Kingy.

00:40:16Yeah.

00:40:1750 grams of parmesan.

00:40:18Oh, that'll taste far...

00:40:20Custard nades.

00:40:24Eating.

00:40:25Custard nades.

00:40:26Egg yolks.

00:40:28And we've got the finest egg yolks we can...

00:40:30After the cheesy cream has cooled completely, beating the...

00:40:35Yolks to form a custard.

00:40:37And when the parmesan cases have been blind baked...

00:40:40Filled them with that cheese custard.

00:40:44It doesn't...

00:40:45Doesn't it look like those, like, egg custards you used to get when you were a kid?

00:40:49Actually, David.

00:40:50They're perfect, mate, honestly.

00:40:51Yeah.

00:40:51They're great.

00:40:53I always used to remember when I was a kid...

00:40:55They had, like, nutmeg on the top.

00:40:57You know, the sweet ones.

00:40:58Well, why don't we use a bit of cayenne?

00:40:59Yeah.

00:41:00We've dusted them with parmesan, as well as cayenne, and then into the oven they go.

00:41:05About 160, I reckon, for 20 minutes until the custard's set.

00:41:10But it wouldn't be a picnic without some sweet treats.

00:41:13So, we're making peanut...

00:41:15Nut and sour cherry cookies laced with rum and raisin fudge.

00:41:18Giant cookies.

00:41:20That's just the thing.

00:41:21I've been with you tea on a rainy day.

00:41:23Therefore...

00:41:25First off, I've got my butter.

00:41:28To 100 grams of butter...

00:41:30Add similar amounts of both granulated and light brown sugar, then whisk.

00:41:35Right, excuse the nice a bit.

00:41:38That's ready now.

00:41:40Right, so into that, I want one, two, five grams of peanut butter.

00:41:45It's going to be beautiful, this.

00:41:46Plenty of vanilla.

00:41:47Hmm.

00:41:49And one fabulous...

00:41:50Eggie.

00:41:50And we beat this up.

00:41:52Dry goods now.

00:41:54100...

00:41:55150 grams of flour.

00:41:56I'm trying to find the fudge.

00:41:57Have you eaten it?

00:41:58No, I haven't.

00:41:59You chop it from your...

00:42:00If you want.

00:42:00Oh, smash it, yeah.

00:42:01What sort of fudge is it?

00:42:03This sort of fudge.

00:42:05Pitch of bicarb.

00:42:06Pitch of baking powder.

00:42:08That's the salt.

00:42:10Now, folding me dry goods.

00:42:12When you folded the dry and wet ingredients...

00:42:15Together, it's time to add those big flavours.

00:42:18I'll get the cherries in.

00:42:20Look at them.

00:42:21It's beautiful.

00:42:22Do you want me to do as well, Kingie?

00:42:23Yes, man.

00:42:23I love peanuts and...

00:42:25Salted peanuts.

00:42:26Oh, yes.

00:42:26Instead of flour, I'll make, like, salt peanut flour.

00:42:30Good idea.

00:42:30Oh, they're going to be lush, man.

00:42:35Fudge and mix it all together.

00:42:40They're kind of soft cookies, aren't they?

00:42:42Chewy.

00:42:43Then shape them and bake them.

00:42:45For epic biscuits.

00:42:48It's all falling into place.

00:42:50The cheesy custard tarts are done.

00:42:53Ho, ho, ho, ho!

00:42:54Look at the...

00:42:55Just, just set.

00:42:57They're perfect.

00:42:58The scotch eggs are coming out...

00:43:00The fryer and the cookies are looking irresistible.

00:43:04That's a fine...

00:43:05Package of biscuits, isn't it?

00:43:06Isn't it?

00:43:08That's one Peak District pick.

00:43:10Nick, complete.

00:43:13They're great.

00:43:15Thanks there, boys.

00:43:19Still to come.

00:43:20Sam Vito's showing off his champion cooking skills

00:43:22with spinach pasta dressed with burrata and sun-dried...

00:43:25tomato pesto.

00:43:25A true tricolore.

00:43:27And what dish do you want me to make at the end of the show?

00:43:29Would it be Shirley's idea?

00:43:30Food Heaven.

00:43:31Fillet steak with greer, cauliflower cheese and a rich Madeira sauce.

00:43:34Or her idea...

00:43:35Food Hell's slow-cooked melt-in-the-mouth oxtail and saffron risotto.

00:43:38Log on to the website now.

00:43:40Have your say.

00:43:40Right, Mandy.

00:43:41Three dishes in about ten minutes.

00:43:42Yes.

00:43:44That's one.

00:43:45This is another...

00:43:45That's another one.

00:43:46Yes.

00:43:46So I'm going to start making the marinade for the spicy coconut chicken.

00:43:49So...

00:43:50This leans big into a store-bought Thai red curry paste.

00:43:55And it's very...

00:43:55You know, my recipes are just a guide.

00:43:56If you don't have Thai red curry paste, use green curry paste.

00:44:00Very easy.

00:44:01What's with the murder gloves?

00:44:03I hate raw chicken.

00:44:05And I'm going to have to get right in there momentarily with my hands.

00:44:10So, just one moment.

00:44:10Okay.

00:44:11Okay.

00:44:12You're coarsing at your own thing, Matt.

00:44:14Literally.

00:44:15I thought you were saying more sinister.

00:44:17And...

00:44:17Sorry, I will need a saucepan.

00:44:19I'm...

00:44:20Okay, so that's pretty much it.

00:44:22Okay.

00:44:23So, all you have to do is reduce that.

00:44:25Sauce and that it goes...

00:44:27Um...

00:44:27Becomes...

00:44:28A nice...

00:44:30Thicker sauce like this.

00:44:31Marinade.

00:44:31Righto.

00:44:32How long do you reduce that for?

00:44:33Just a couple of minutes.

00:44:34Ten minutes.

00:44:34Low heat.

00:44:35You just want everything to come together.

00:44:37Okie dokie.

00:44:38Right.

00:44:39Ugh.

00:44:40So, I'm just going to use half of the...

00:44:42Thank you so much.

00:44:43Wonderful.

00:44:45Right.

00:44:46Green beans, garlic.

00:44:48This is part of the omelet.

00:44:50Right?

00:44:50Yes.

00:44:51So, what you're doing is just finely chopping some garlic and green...

00:44:55Now, Malaysians, we absolutely adore eggs.

00:44:57You like an egg.

00:44:58We love eggs.

00:44:59And it really...

00:45:00I really do eat them with everything.

00:45:01Okay.

00:45:01Um...

00:45:02And so, what I'm shaking this in today...

00:45:05really is a style of eating that we have called economy rice.

00:45:10And it also is how we eat at home.

00:45:12So, at economy rice restaurants, our eateries, you're...

00:45:15economy rice.

00:45:15Yeah.

00:45:16Because it's, um...

00:45:17It's what fuels workers for lunchtime.

00:45:20Okay.

00:45:20Like, a cold sandwich.

00:45:21That's never going to happen in Malaysia for lunch.

00:45:23Really?

00:45:24No.

00:45:24Okay.

00:45:25So, we like going to these economy rice places because you're given a...

00:45:30plate of rice and then you are presented with 20...

00:45:35maybe up to 50 different dishes which are hot held and you just go around like a buffet almost.

00:45:40picking out what you want and you're charged according to, um, you know, how fancy you've gone.

00:45:45Okay.

00:45:45If, for example, you've just taken, um, a bit of omelet, some vegetables...

00:45:50and it'll be cheaper.

00:45:51Yeah.

00:45:51Um, but otherwise, uh, you know, you can be as fancy as you like.

00:45:54You might even have...

00:45:55prawns, um, a bit of fish, chicken.

00:45:57Okay.

00:45:57Yeah, so...

00:45:58I think this is...

00:45:59this is commonplace.

00:46:00It really is...

00:46:01This is like us going to a Pret or a Costa or something, is it?

00:46:05100%.

00:46:06Yeah.

00:46:07That's how we do it.

00:46:08Okay.

00:46:09That sounds much more fun.

00:46:10Um, yes, so...

00:46:10Uh, the idea is that what we're doing today, uh, three dishes and...

00:46:15just leaning into, um, store-bought staples because, you know, it's January, um, no one...

00:46:20doesn't have any money.

00:46:21We're just counting our pennies.

00:46:22Yeah.

00:46:23Um, and if you...

00:46:24So I have Thai red curry paste...

00:46:25always, um, hanging around in my fridge, um, a bottle of oyster sauce, um, and...

00:46:30everyone has that massive, um, uh, jar, uh, so bottle of fish sauce.

00:46:35Hanging around.

00:46:36Yeah.

00:46:37Uh, and it's just a way...

00:46:38I love injecting maximum flavour.

00:46:40into what I'm...

00:46:41whatever I'm doing with minimal fuss.

00:46:42Okay.

00:46:43Minimal washing up.

00:46:44So this is really...

00:46:45what we're doing today.

00:46:46Uh, okay, so let's talk about this, uh, this dish I'm...

00:46:50doing here.

00:46:51So this is coriander and garlic.

00:46:52Uh, we're gonna fry this off quite hard, right?

00:46:54This cabbage.

00:46:55Yes.

00:46:56So a nice hot wok.

00:46:57Yep.

00:46:58Because you want the wok hay, the smoky...

00:47:00Yeah.

00:47:01That is wonderful.

00:47:02That is exactly...

00:47:03Okay.

00:47:04Um, so, yeah, just...

00:47:05So you want to char that, um, for a few minutes.

00:47:08Okay.

00:47:09And at the end, we're just...

00:47:10going to add a tiny bit of salted butter.

00:47:12Um, and, uh, so today I'm using fish...

00:47:15fish sauce, but in Malaysia we love our shrimp paste.

00:47:17Blachan.

00:47:18Okay.

00:47:19Um, but I think, uh, so here...

00:47:20you know, I'm, uh, I'm very, uh, I try to make my cooking...

00:47:25as accessible as possible.

00:47:26So fish sauce is a brilliant substitute for shrimp paste.

00:47:30Uh, right, so let's start getting on with this omelette.

00:47:33Oh, yippee.

00:47:34So four eggs...

00:47:35and oyster sauce?

00:47:36Um, oyster sauce.

00:47:37Now, again, it's just one of the very standard...

00:47:40meat-bearer, um, sources that we use a lot in Malaysian cooking.

00:47:43Um, and it's...

00:47:44it's...

00:47:45as a...

00:47:45as it says, um, oyster...

00:47:46uh, it's a very, very reduced oyster, um, essence...

00:47:49and it's...

00:47:50sweet, salty, just really, really delicious.

00:47:52Okay.

00:47:53And it...

00:47:54it is the secret.

00:47:55um, backbone to many, many things that we do.

00:47:57Okay.

00:47:58So we've got, um, a bit of oyster sauce...

00:48:00a bit of white pepper.

00:48:01Four eggs.

00:48:02Four eggs.

00:48:03That literally is it.

00:48:04That's it, yeah?

00:48:05Ooh.

00:48:05What we...

00:48:06what we forgot to do.

00:48:07Sorry.

00:48:08I skipped your, um...

00:48:09Yeah, yeah, it's going in now.

00:48:10Don't worry.

00:48:11I've not forgotten.

00:48:10It's all good.

00:48:11Um, so, um, actually the coriander should have gone in first...

00:48:15Well, then I have forgotten.

00:48:16Thanks for flagging.

00:48:17LAUGHTER

00:48:18Mandy, you're...

00:48:20Lunar New Year...

00:48:21are legendary.

00:48:22And I know Lunar New Year's just around the corner.

00:48:24What do you...

00:48:25What are you planning?

00:48:26Oh, yes.

00:48:27Big celebrations as per usual.

00:48:28Um, so of course our famous...

00:48:30Prosperity Cost Palad is coming back.

00:48:32Uh, so Matt, um, so Matt, Amanda, it's a team, they came...

00:48:35last year.

00:48:36It's just super, super interactive.

00:48:38Uh, you know, the higher...

00:48:39It's interactive.

00:48:40Because it goes everywhere.

00:48:41Well, but that's the whole point.

00:48:42The higher you toss, the more luck...

00:48:45Uh, happiness, joy, um, for everyone around the table.

00:48:49I...

00:48:50I came...

00:48:50Uh, with some friends.

00:48:51And Adam Hills was sat on the table next to me.

00:48:54Yeah, that was...

00:48:55One...

00:48:56Doing...

00:48:57Doing much the same.

00:48:58Uh, and we have a few special dishes coming on.

00:49:00Uh, sort of in about a month's time as well.

00:49:02So, no, very, very exciting.

00:49:04So, yeah, just a...

00:49:05Uh, nice time of year.

00:49:06Because, you know, it's just Christmas, New Year...

00:49:07Yeah.

00:49:08And it's sort of...

00:49:09A bit...

00:49:10A bit of a downer than Chinese New Year comes.

00:49:11Yeah, exactly.

00:49:12So, I'll go again.

00:49:13Mmm.

00:49:14Mmm.

00:49:15Uh, so, just about this, um, omelette, you know...

00:49:18Uh, we'd like...

00:49:20Fancy omelettes.

00:49:21And actually, if...

00:49:22If I...

00:49:23If I have to have a sandwich, um...

00:49:25This freshly cooked omelette...

00:49:27Yeah.

00:49:28In a sandwich, that I can do for lunch.

00:49:29Okay.

00:49:30Omelette sandwich.

00:49:31Yeah.

00:49:32Uh...

00:49:33Why not?

00:49:34It's a fully balanced...

00:49:35Nice meal here, right?

00:49:36I mean, you could...

00:49:37That's...

00:49:38I mean, that little bit of oyster sauce makes such a difference.

00:49:39Yes.

00:49:40Absolutely.

00:49:40It's, uh...

00:49:41That's delicious.

00:49:42Um...

00:49:43So, what else, uh, have you got planned this year?

00:49:45Any resolutions?

00:49:46Uh...

00:49:47To...

00:49:48Or do you not bother?

00:49:49I don't...

00:49:50This year is a bit more of a...

00:49:51It's an easy year.

00:49:52You know, I'm not writing any books, so...

00:49:54No.

00:49:55No.

00:49:55No massive projects, so I'm just taking it a bit easier on myself.

00:49:58Um...

00:49:59And...

00:50:00Talking about easier...

00:50:01Let's get this chicken out of the oven.

00:50:02Let's get this chicken out of the oven.

00:50:03Let's get this chicken out of the oven.

00:50:06So, how long's the chicken going for, Manny?

00:50:08So, this is, um...

00:50:1035 minutes, and so it's, uh, got beautifully crisp.

00:50:14Um...

00:50:15And...

00:50:16What I should have said before, uh, I like to marinate my chicken, um, skin side up...

00:50:20So that in the fridge, it sort of air dries, and just gets all, um...

00:50:24Um...

00:50:25Extra crispy.

00:50:26Okay.

00:50:27Then, um...

00:50:28If it's air dried, and if your fridge is big enough...

00:50:30You can, um, just stick the chicken in the tray, as I...

00:50:35Put it in the fridge.

00:50:36Yeah, put it in the fridge.

00:50:37And that's it.

00:50:38Okay.

00:50:39Vito and I were slightly obsessed with the chicken...

00:50:40Yeah.

00:50:41It does taste amazing.

00:50:42Yeah.

00:50:43It was crispy, and after, you know, with extra skin...

00:50:45I was making, you know, we do the scarpette at the end.

00:50:47Well, usually with the bread, to collect the sauce.

00:50:49I was collecting...

00:50:50In the sauce with the skin.

00:50:51And I was feeling the crisp in my mouth.

00:50:53It was just good.

00:50:54You were...

00:50:55I was an absolute beast yesterday.

00:50:56Can you eat what you want?

00:50:58Can you eat whatever you want?

00:51:00Given how much you dance and...

00:51:02Yeah.

00:51:03The energy you give off.

00:51:04I can eat whatever I want.

00:51:05And how much I want.

00:51:06You know, a big portion.

00:51:07You know, I always...

00:51:08When I go to somewhere, a restaurant...

00:51:10When I ask like, which one is the bigger portion?

00:51:12The biggest you have?

00:51:13The biggest you have.

00:51:14Bring me that one.

00:51:15Can you answer?

00:51:16Do you have to have a lot more calories than the rest of us?

00:51:18I mean...

00:51:19Well, he does, but I don't.

00:51:20I mean, he burns it off and just energy.

00:51:21If you go to a restaurant with him, he's a nightmare.

00:51:23Oh, really?

00:51:24Because...

00:51:25Because if he reads on the menu that it's a six ounce steak, and he doesn't feel it's

00:51:28a six ounce steak when it arrives...

00:51:30He will go and ask the chef, can I wait?

00:51:31Yes.

00:51:32Wow.

00:51:33It is a nightmare.

00:51:34I am specific.

00:51:35I want to say like, I want 600 grams of steak, but is it with bones or without bones?

00:51:40Otherwise, you know, it's only 200 grams of meat and 400 grams is only the bone.

00:51:43I don't eat enough.

00:51:44You know what I mean?

00:51:45Wow.

00:51:46Seriously.

00:51:47Still having him to your restaurant?

00:51:48We might reconsider.

00:51:50OK.

00:51:51How are you doing?

00:51:53Good.

00:51:54Good.

00:51:55Good.

00:51:56You good?

00:51:57Do you want to get on here?

00:51:58Yes, please.

00:51:59Yeah.

00:52:00Move that out of the way.

00:52:01There you go.

00:52:00There you go.

00:52:01So what are we doing with this?

00:52:03So this is the marinade from earlier that the chicken didn't...

00:52:05go in.

00:52:06Correct.

00:52:07So a bit of hot water has really gone into the roasting pan.

00:52:10Yep.

00:52:11To deglaze it.

00:52:12And all I'm going to do is just...

00:52:13Oh, back's behind.

00:52:14Well then, shut down.

00:52:15Just...

00:52:15I see it.

00:52:16Straight in.

00:52:17And it just makes a beautiful...

00:52:20gravy, so to speak.

00:52:21OK.

00:52:22Actually, I love having this chicken and the cabbage.

00:52:25with any carb.

00:52:26You know, potatoes.

00:52:27Any form of potatoes.

00:52:28Beautiful with mash.

00:52:30Mm-hmm.

00:52:31And...

00:52:32Cheese.

00:52:33Or even if you're feeling simple...

00:52:35just a bit of...

00:52:36bread.

00:52:37Again, you know, nice French bread.

00:52:38I think we've got a sauce question in here.

00:52:40Yeah.

00:52:40Could you use that sauce with anything else other than chicken?

00:52:42Would it work well with fish or something like that?

00:52:44It's...

00:52:45It's a magic sauce.

00:52:46You know, Malaysians, we absolutely adore our sauces.

00:52:48So, 100%.

00:52:50Yeah.

00:52:51Whatever you like.

00:52:52Yeah.

00:52:53Yeah.

00:52:54If you want to make...

00:52:55this fabulous feast at home, you can find the recipes at bbc.co.uk forward slash

00:52:59Saturday Kitchen.

00:53:00Or scan...

00:53:00and the QR code below and it'll take straight to these, uh, dishes.

00:53:05Right.

00:53:06Do you want me to sort that?

00:53:07Yes, please.

00:53:12Wow.

00:53:13So, you know, if I...

00:53:15if you imagine, you can even have a little, um, jug, um, a gravy jug...

00:53:20and have the gravy on the table, it's just so, so delicious.

00:53:25Yeah, I particularly like the, um, the cabbage and the omelette, I would say.

00:53:28Mmm.

00:53:29Cabbage.

00:53:30You know.

00:53:30Maximum impact.

00:53:31Zero fuss.

00:53:32Mmm.

00:53:33Right, bit of that.

00:53:35A bit of coriander.

00:53:36Right, so we've got the chicken.

00:53:37A bit of coriander.

00:53:38Right, so we've got the chicken.

00:53:40We've got the omelettes.

00:53:41Uh, what else do we need to do?

00:53:43Rice.

00:53:44Please.

00:53:45Where's the old rice?

00:53:46Uh, and Daffy.

00:53:47Yes, okay.

00:53:48Ahem.

00:53:49Ahem.

00:53:50There's a bell.

00:53:51Yep.

00:53:52There you go.

00:53:55It's very quiet over at the table.

00:53:56Well.

00:53:57I'm just getting a bit busy with it.

00:53:58And she's patient, she is.

00:54:00Can't wait for the food, we're too excited.

00:54:01Bit of rice.

00:54:02Where are you going?

00:54:03There you go.

00:54:04There you go.

00:54:05Remind us what we've got here, Mehdi.

00:54:06So, we have a very simple Malaysian delicious feast.

00:54:10Uh, we've got spicy coconut roast chicken.

00:54:12Um, zhuzh dap omelette with oyster sauce and greens.

00:54:15Mm-hmm.

00:54:16And charred crispy cabbage with salted butter and fish sauce.

00:54:20Nice.

00:54:21Nice.

00:54:22Nice.

00:54:23Nice.

00:54:26Okay.

00:54:27Okay.

00:54:28Give me that.

00:54:29Ooh.

00:54:30Right.

00:54:31Do you want to...

00:54:32Yes.

00:54:33Gorgeous, Mandy.

00:54:34Dive into that.

00:54:35Thank you, guys.

00:54:36I hope you're hungry.

00:54:38Um...

00:54:39I'm slightly obsessed with the omelette.

00:54:40I have to...

00:54:40It's so good.

00:54:41I mean, it's all delicious, but...

00:54:42Wow.

00:54:43However...

00:54:44How about what?

00:54:45What's in my glass, Smith?

00:54:46You've got something...

00:54:45incredible in your glass, Matt.

00:54:46It's a...

00:54:47It's a brand new grape on me, actually.

00:54:48It's called Veureka, and this is a...

00:54:50It's called Veureka wine.

00:54:51I was so pleased to discover it recently.

00:54:52This comes from Moldova.

00:54:53This is a...

00:54:54Waitrose wine.

00:54:55This is loved and found.

00:54:55£9.50.

00:54:56To be honest, I didn't have that much of an idea that Moldova had such a long history...

00:55:00wine.

00:55:015,000 years of it.

00:55:02This one, lovely and fragrant.

00:55:03As Shirley said, it was quite nice and dry as well.

00:55:05So it's not over the top.

00:55:06If you're a fan of, like, Viognier.

00:55:07I am.

00:55:08You're going to love this.

00:55:09I do.

00:55:10You know, it's one of...

00:55:10It's like a couple of peaches dancing the rumba.

00:55:12That's what it is.

00:55:13It's just delicious.

00:55:14But...

00:55:15Very nice.

00:55:16It's lovely, isn't it?

00:55:17And they've got a 5,000 year heritage of making wine.

00:55:18They've got amazing wine sales...

00:55:20There's one that lasts over 200 kilometres.

00:55:22What?

00:55:23I know.

00:55:24I told you this last night.

00:55:25No.

00:55:25You're so good.

00:55:26Really?

00:55:27Yes, really.

00:55:28You didn't believe me last night.

00:55:29But it is true.

00:55:30I have looked it up.

00:55:3055 kilometres of actual wine stored there.

00:55:33So they used to provide...

00:55:34You're so good.

00:55:35So naughty.

00:55:36They used to provide a lot in bulk to Russia.

00:55:38But they've gone away from quite a...

00:55:40And they're looking to Europe to sell quality now.

00:55:42So we haven't seen a lot of it.

00:55:43Moldovan wine, if you're looking for good...

00:55:45...value fragrant wine.

00:55:46Works beautifully with spice in this dish.

00:55:48What have you done to your eye?

00:55:49I've rubbed chilli in my eye.

00:55:50Well...

00:55:51I like to think of that as karma.

00:55:53For you being very naughty.

00:55:54LAUGHTER

00:55:55Anyway, back to the food.

00:55:56It's just a scrumptious pairing and...

00:55:58How...

00:55:59How...

00:56:00How's the food?

00:56:01Very nice.

00:56:02Yeah?

00:56:03Different taste altogether but...

00:56:04It's got like a...

00:56:05...space.

00:56:06Mmm.

00:56:07Really, not too sharp.

00:56:08Yeah?

00:56:09What's the man at the end trying to say?

00:56:10I just want to put my face in the chicken.

00:56:12No.

00:56:13Yes.

00:56:14Please don't do that.

00:56:15It's good.

00:56:15Yeah, yeah.

00:56:16It's just good, you know, because you can feel...

00:56:18The chicken is so juicy.

00:56:20I love when the chicken is juicy.

00:56:21And that's how I combine.

00:56:22You know, I make like a...

00:56:23Little...

00:56:24Little combination of the other.

00:56:25And the...

00:56:26Like the...

00:56:27The skin is very crispy.

00:56:28Mmm.

00:56:29I love and flavour and a bit of...

00:56:30Chilli.

00:56:31And there is this one...

00:56:32The green to put to the top.

00:56:33And you put a bit of rice on top.

00:56:34And you cover everything.

00:56:35Like as if you put a jacket on top.

00:56:36With the...

00:56:37You know, with the little...

00:56:38ALM soon.

00:56:39It's like...

00:56:40It's like a choreography.

00:56:41I love it.

00:56:42I love you.

00:56:43I love it.

00:56:44I love you.

00:56:45I love you.

00:56:46I love you.

00:56:47I love you.

00:56:48I love you.

00:56:49I love you.

00:56:50I love you.

00:56:51I love you.

00:56:52I love you.

00:56:53I love you.

00:56:54I love you.

00:56:55I love you.

00:56:56I love you.

00:56:57I love you.

00:56:58I love you.

00:56:59I love you.

00:57:00I love you.

00:57:01I love you.

00:57:02I love you.

00:57:03I love you.

00:57:04I love you.

00:57:05I love you.

00:57:06I love you.

00:57:07I love you.

00:57:08I love you.

00:57:09I love you.

00:57:10I love you.

00:57:11I love you.

00:57:12I love you.

00:57:13the melting method.

00:57:14No, what's that?

00:57:15I would say like it's old Irish,

00:57:17but it's probably in lots of-

00:57:18Yeah.

00:57:19You just kind of melt everything all together and then-

00:57:23we're going to let it slightly cool.

00:57:24Then we'll slowly whisk in the eggs and then add in-

00:57:28our sieved flour.

00:57:30Sieving flour is one of those things that it's-

00:57:33It's incredible the amount of air you will add to your cake-

00:57:36Right, yes.

00:57:37If you sieve.

00:57:38So do you do a bit of baking yourself?

00:57:39You know what, I don't do any baking.

00:57:40The last time I was baking really was in home economics-

00:57:43you kind of want to just bring your mix up to the boil

00:57:46and just make sure that all of your-

00:57:48sugar is like properly melted.

00:57:51So once it's kind of-

00:57:53bubbled and boiled-

00:57:54Yeah.

00:57:55You're just going to pour it into a bowl-

00:57:56Okay.

00:57:57And you just want to let it cool-

00:57:58for like a little while-

00:58:00Okay.

00:58:01So that then we're going to be able to add in our-

00:58:03eggs.

00:58:04So I'm just-

00:58:05Oh, do me a favour actually-

00:58:06Yep.

00:58:07And sieve the spices into that-

00:58:08Okay.

00:58:08That's cinnamon you have there.

00:58:09Cinnamon.

00:58:10Cinnamon.

00:58:11And then when you go to put your-

00:58:13ginger in, just want to maybe measure it up a little bit.

00:58:17Yeah.

00:58:18And then these tulips-

00:58:18little spices in there are going to give a lovely length of flavour when you eat your cake.

00:58:22Yeah.

00:58:23But also-

00:58:23So spices extend the freshness of your cake.

00:58:27Yeah.

00:58:28Spices-

00:58:28These are kind of magical.

00:58:29They're useful.

00:58:30Whatever you want to be a cake tin can be a cake tin.

00:58:32So-

00:58:33Hmm.

00:58:33I'm going to use this as our-

00:58:34as our cake tin.

00:58:35Okay.

00:58:36But when you have something that's like a big kind of-

00:58:38base like that, you want to think about how you're going to get your cake out of there.

00:58:41Yeah.

00:58:42So a handy little kind of trick-

00:58:43is to kind of line it with greaseproof paper.

00:58:45Oh, right.

00:58:46I might actually get you just to-

00:58:48rub a little bit of oil on there.

00:58:50Okay.

00:58:51Right.

00:58:52So I'm going to get on with my cake now.

00:58:53Right.

00:58:54So you're going to whisk in the eggs one at a time.

00:58:56And you want to make sure that your-

00:58:58liquid is not too harsh because you don't want the-

00:59:01the egg to actually cook.

00:59:03Mmm.

00:59:04So in here there's like-

00:59:06you can see like some bubbles are being added to-

00:59:08Yeah.

00:59:08Add this while we whisk.

00:59:09And then the next one goes in.

00:59:12And it's really, really important that your eggs-

00:59:17are room temperature.

00:59:18Right.

00:59:19So I'm just going to lash all of the-

00:59:21um-

00:59:22spice-

00:59:22spices and our self-raising flour in there.

00:59:25Just give it a-

00:59:26a nice mix.

00:59:27So-

00:59:27as I mix,

00:59:28I'm mixing from the centre in these kind of small little movements.

00:59:31So it's like-

00:59:32it's gradually grabbing hold of the flour and this is going to stop the idea of little lumps.

00:59:36Yeah.

00:59:37I-

00:59:37I would see this as a really Irish old school method of making a cake.

00:59:41How easy-

00:59:42how was that?

00:59:43Look at that, yeah.

00:59:44And you know I don't like to say easy too much but like-

00:59:45No.

00:59:46Yeah.

00:59:47This is like-

00:59:47very quick.

00:59:48And it smells delicious.

00:59:49Oh, it smells gorgeous.

00:59:50Oh.

00:59:51So-

00:59:52all we gotta do is lash this now inside here.

00:59:55Okay.

00:59:56All we gotta do is lash this now inside here.

00:59:57Once the mixture is in the tin, you want to put it straight in the oven.

01:00:02And now it's time to make the fairy butter.

01:00:07Nice.

01:00:08So fairy butter is a little bit like-

01:00:11Buttercream?

01:00:12But I haven't actually made buttercream before and I love it.

01:00:14I have to say-

01:00:15Okay, cool.

01:00:16Absolutely.

01:00:16I love it on cake.

01:00:17So this is very similar to buttercream but we're going to just add a few little bits

01:00:19to it to kind of flavour it and turn it-

01:00:21into fairy cream.

01:00:22Yeah.

01:00:23So you're just going to put your unsalted butter in.

01:00:26Yeah.

01:00:27And switch it on.

01:00:28And all you want to do is whisk this-

01:00:31When you look at this colour now-

01:00:32Yeah.

01:00:33It looks quite pale.

01:00:34Yeah.

01:00:35But when you continue to whip-

01:00:36it actually goes whiter.

01:00:38Oh, okay.

01:00:39And then you know it's time to start adding in-

01:00:41your sugar.

01:00:42Yeah.

01:00:43So I'm going to show you this now.

01:00:44This should be-

01:00:45Yeah.

01:00:46It's much lighter.

01:00:46colour now.

01:00:47Right.

01:00:48While Una makes-

01:00:51the icing, I'm going to start the honeycomb by melting glucose, sugar-

01:00:56cold in syrup and a little water on a low heat.

01:01:01When the sugar mix is at 150 degrees, it's time to add the bicon.

01:01:06carbonate soda, and then whisk as fast as you can.

01:01:11Oh, yeah.

01:01:12Okay.

01:01:13And then you just pour it out.

01:01:16Oh.

01:01:17Oh...

01:01:18And then a bean omelette.

01:01:20All right, yee, outta here.

01:01:21Yeah, please.

01:01:22Oh yeah.

01:01:23I love it, babe, so it's just thisiernime costs.

01:01:2411

01:01:41Oh man!

01:01:43Yeah, so all we're gonna do is just spoon that in there and then turn the mixer back on again

01:01:48This looks nice and then we're just gonna check the cake. Yeah

01:01:53So we're gonna just pop that in there, take it out and if a

01:01:58Comes out clean. You can see that there's no like bits of cake mix on that. Yeah, that means that it's ready

01:02:03Now I'm adding even more honey to the cake

01:02:08By making a syrup with lemon juice honey and orange blossom water, which I've brushed

01:02:13Over the cake and

01:02:15Just before icing owner and I

01:02:18Drop some pistachios and honeycomb for crunch and texture

01:02:23Now we're gonna start to put the icing on

01:02:26So you put all this effort in

01:02:28To making the cake now. It's time to turn it into a wow cake. Yeah, you know, you want people

01:02:33When they go to eat it that they're like this looks gorgeous

01:02:38Once the icing is spread sprinkle with crunchy pistachios and golden honeycomb

01:02:43And finish off with fresh mint edible flowers and orange and lemon zest

01:02:48Right, I think we're ready to eat this. What do you think? Well, do you know what? I think it's gonna go great with it

01:02:53This is a nice supper tea. Yes, let's do it

01:02:58You

01:03:03Yeah

01:03:08I hope you're hungry. Oh, that looks delicious. Thank you so much

01:03:13Mmm

01:03:15Mmm

01:03:17Oh

01:03:18Oh, it's gorgeous

01:03:19Mmm

01:03:20Mmm

01:03:21Mmm

01:03:22Mmm

01:03:23Thanks for that, Anna, I write the web

01:03:28Website vote is closed and we're gonna soon find out whether it's food having a food help for Shirley at the end of the show

01:03:32Right

01:03:33Rito

01:03:34Yes

01:03:35You gonna show us how to cook now? Come on

01:03:36Let's dance

01:03:37Come on, let's go

01:03:38Yeah?

01:03:38By the way now

01:03:39Okay

01:03:40Okay, you can start to cutting please the guanciale and that will make first

01:03:43Place the tomato on the fire because after we were gonna make all the dough and I'm

01:03:48gonna show you why the dough is becoming green

01:03:50Okay, now the oil you always have to

01:03:53To be very generous with oil that's what we say in my family so

01:03:56Now don't be like you know too strict

01:03:58With oil give it oil and also you want to put a bit of garlic now what I'm gonna do

01:04:03So today

01:04:04Yeah

01:04:05Is the pasta green and you wanna know why it's green?

01:04:08Are you gonna tell me?

01:04:09Yes, I'm gonna tell you

01:04:10So it's green because it's made with spinach

01:04:13When I was a kid I didn't really like spinach that much but after do we have a lid for this

01:04:18One

01:04:19I will find you later

01:04:20Please, thank you so much

01:04:21Yeah

01:04:22I didn't like the spinach but after

01:04:23My mom was trying to force me not eating spinach

01:04:26You need to eat spinach is good for you

01:04:28So I was pretending to eat one day funny fact

01:04:31I was pretending to eat

01:04:33I went out from the balcony and I did spit it out but

01:04:38The lady that was living under us on the first floor she just put the

01:04:43white clean the bed sheet out to dry

01:04:45So after a little bit

01:04:46So after a little bit

01:04:47And he spat green

01:04:48Spinach all over it

01:04:49Yeah exactly

01:04:50After a little bit

01:04:51After a little bit she came up and her

01:04:53The bed sheet were not white anymore they were all green

01:04:55Yeah

01:04:56And so my family said okay

01:04:57And so my family said okay

01:04:58This is too much trouble we need to convince Vito to eat spinach

01:05:01So that's my

01:05:03My uncle and my auntie

01:05:04Giorito

01:05:05He started to try what can I eat

01:05:07And what

01:05:08Your uncle's called Vito as well

01:05:09Yeah because we have lots of fantasy so we are like

01:05:11Ten Vitos in my family

01:05:13You know

01:05:14Ten people called Vito

01:05:15And he said like you know because green is my favourite colour

01:05:18He said once I came back he said like Vito you know what

01:05:21Are you keeping up?

01:05:22Yes

01:05:23Yes

01:05:24It's wonderful

01:05:25You know Vito we made a green pasta for you

01:05:26I was so happy that they make it

01:05:28So I started to eat without question without asking you know how would have been possible

01:05:32Yeah

01:05:33And

01:05:33And after time they told me it was spinach and they said like okay then

01:05:36Now you like spinach

01:05:37So now I start to

01:05:38Cook spinach

01:05:39So now that's why we got green spinach

01:05:40Yeah

01:05:41Green pasta

01:05:42Yeah

01:05:43And that's why because my uncle

01:05:43My name is Vito

01:05:44That was a long story long

01:05:45You know

01:05:46Yeah

01:05:47No short story long

01:05:48Long story short

01:05:49And

01:05:50And

01:05:51That was made sarcastic

01:05:52Can I ask you one thing

01:05:53Can you turn a bit the tomato

01:05:55Turn the

01:05:56The tomato

01:05:57Yes

01:05:58Filler

01:05:59Like this it takes the flavour yeah

01:06:00Okay

01:06:01He's gonna take the juice

01:06:02Okay

01:06:03So you're just gonna

01:06:03Filting those down a little right

01:06:04Exactly

01:06:05Yes

01:06:06Now

01:06:07After this we're gonna put the

01:06:08Franchetta is gonna cook until a certain point

01:06:10Yeah

01:06:11But after we don't wanna burn we keep to the

01:06:13Side and we take off the oil

01:06:14Okay

01:06:15Yeah

01:06:16You know this recipe I made by my family

01:06:18Because you know we have lots of recipes because my grandfather he's the 12th

01:06:21Peter

01:06:22What's that

01:06:23Vito

01:06:24Vito yeah

01:06:25Oh

01:06:26Yeah

01:06:27Yeah it's true

01:06:28You know what

01:06:28My bot grandfather's name is Vito

01:06:30We can put the pasta now

01:06:31Please

01:06:32I mean you're not gonna put it

01:06:33Yeah

01:06:34And in the moment now this dough which is green

01:06:36Yeah

01:06:37In theory I should put in

01:06:38The cling film which I don't have now and should stay in the fridge for 30 minutes

01:06:43And after you elaborate the pasta you go or with the rolling pin or with the

01:06:48It's my beautiful pasta machine which I named Gina

01:06:51This is Gina

01:06:52Yeah

01:06:53Yeah

01:06:54It's

01:06:55Yeah

01:06:56Yeah

01:06:57Now, before to put this, look, when we put it to the stove.

01:07:01I've done it, I've done it, I've done it.

01:07:02No, you have to do it again.

01:07:03I've done it.

01:07:04Because I want to do this.

01:07:05Make a spin and do the pinch, come here.

01:07:07I'll teach you.

01:07:08Come here.

01:07:09Come here.

01:07:10When you're here.

01:07:11Come on, Matt.

01:07:12You've got to cross the leg.

01:07:13Now spin around and put the salt in the water.

01:07:17This is perfect.

01:07:18Let's go.

01:07:19Same sex couple.

01:07:20I love it.

01:07:21Come here, get excited.

01:07:22I love it.

01:07:23Come on.

01:07:24Ow.

01:07:25Yeah.

01:07:26Ow.

01:07:27We love that.

01:07:28And now we can put the pasta in.

01:07:30Seven.

01:07:31That was easy.

01:07:32Yeah, it was good.

01:07:33It's a ten for me.

01:07:34Thank you, Shay.

01:07:37Right.

01:07:38Amazing.

01:07:39We did.

01:07:40I'm putting the pasta in.

01:07:42Very long one.

01:07:43Good.

01:07:44Right.

01:07:45I'm going to get on with this pesto.

01:07:46So almonds.

01:07:47Sun dried tomatoes.

01:07:48Ricotta.

01:07:49Parmesan.

01:07:50And a bit of cream.

01:07:51And oil.

01:07:52Yes.

01:07:53Extra virgin olive oil.

01:07:54Right.

01:07:55Okay.

01:07:56Now obviously we know you from...

01:07:57Dancing.

01:07:58But you reckon cooking is your first love.

01:08:00Yeah.

01:08:01I mean, don't think it's my...

01:08:02Good question.

01:08:03Food is the love of my life.

01:08:05Gina.

01:08:06Gina is my...

01:08:07Girlfriend.

01:08:08But food...

01:08:09You know why?

01:08:10Because food is like...

01:08:11If you think about...

01:08:12Food is like our best friend, you know?

01:08:14So food is with you when you are a bit...

01:08:17You know low and you want to keep up, you eat.

01:08:19Yeah.

01:08:20If you are happy, you want to celebrate, you eat.

01:08:21So...

01:08:22The food is always in doubt.

01:08:23When I'm away from my family, which for example now I'm in the UK...

01:08:26Yeah.

01:08:27So to feel more close to my family, what do I do?

01:08:30I cook my family recipe.

01:08:32Okay.

01:08:33You know what I mean.

01:08:34I feel...

01:08:35I feel closer to family.

01:08:36There we go.

01:08:37How do you cook?

01:08:38Uh...

01:08:39A bit everywhere with mom and auntie.

01:08:41They don't really let me...

01:08:42Put the hand in there, you know?

01:08:43But...

01:08:44Anyway...

01:08:45I watch them...

01:08:46Every Sunday...

01:08:47We make, you know, the fresh pasta.

01:08:48Yeah.

01:08:49And after I was just starting to try to make...

01:08:51The first...

01:08:52The first thing I was learning when I was a kid...

01:08:55Was the pasta dough.

01:08:57And the tiramisu.

01:08:58These are...

01:08:59Tiramisu.

01:09:00Yeah.

01:09:01Okay.

01:09:02These are the first...

01:09:02The first few things that I've learned when I was a kid.

01:09:04Okay.

01:09:05But you started...

01:09:06You left home at 14...

01:09:07Yes.

01:09:08Yeah.

01:09:09Because I want to follow my passion...

01:09:10Hello.

01:09:11For dancing.

01:09:12I have no idea...

01:09:13Is that allowed here?

01:09:14I don't know.

01:09:15I mean...

01:09:16Yeah.

01:09:17I moved to...

01:09:17Up...

01:09:18Up north...

01:09:19Because I come from the Amalfi Coast.

01:09:21I moved up...

01:09:22Up north...

01:09:23Because I come from the Amalfi Coast.

01:09:22Have you seen Amalfi Coast?

01:09:23Yeah.

01:09:24I have.

01:09:25Yeah.

01:09:26That's good to see.

01:09:27I love Naples.

01:09:28I love Naples.

01:09:29That's my region, you know?

01:09:30Yeah.

01:09:31And we have like all the food...

01:09:32It's amazing there.

01:09:33Yeah.

01:09:34You do like Naples.

01:09:35It's quite edgy town, isn't it?

01:09:36I mean...

01:09:37It's a particularly interesting town.

01:09:38But Naples is the number one ranking in the world with the food in Italy.

01:09:41Okay.

01:09:42Yes.

01:09:42Bito, you left home at 14.

01:09:44Is it true that you can drive at 14 in Italy?

01:09:47Can you...

01:09:48No, you're not allowed.

01:09:49Oh.

01:09:50Okay.

01:09:51Only.

01:09:52Oh, well.

01:09:53I did learn when I was 18.

01:09:54Right.

01:09:55But yeah, we put this one in.

01:09:57Yeah.

01:09:58Fine.

01:09:59Help me, please.

01:10:00Okay.

01:10:01So, okay.

01:10:02We put a very low heat.

01:10:02I'm an Italian friend who was driving us around Sicily and he said we don't...

01:10:07We don't have a break.

01:10:08We have a horn.

01:10:09So we just go...

01:10:10Get out of the way.

01:10:11Yeah.

01:10:12Look...

01:10:12Put it directly inside like this.

01:10:14There is a bit of water that you can keep.

01:10:16Okay?

01:10:17So you don't need to put in the scola pasta.

01:10:19You know what is the scola pasta?

01:10:20The...

01:10:21The thing that you...

01:10:22You put in the water to dry the...

01:10:23Oh, the colander.

01:10:24Yeah.

01:10:25You don't need that one because you put directly in.

01:10:27Yeah.

01:10:28And that's why this...

01:10:29This dish is called Il Boccone di Zio Vito.

01:10:31That's why.

01:10:32Il Boccone is mouth full because it's very rich.

01:10:34So you make your mouth very full.

01:10:35We need a bit of more water.

01:10:36Can I put a bit more water...

01:10:37Yeah, yeah.

01:10:38Put a bit more water.

01:10:39And after...

01:10:40When you feel it's okay...

01:10:41Yeah.

01:10:42I feel it's okay.

01:10:42You feel it's okay?

01:10:43I feel it's okay.

01:10:44You feel it in your heart?

01:10:45You feel it?

01:10:46I feel it here.

01:10:47Cool.

01:10:47Deep down here.

01:10:48Then we switch off because it's very important that the...

01:10:51You don't want to...

01:10:52Cook the paste, okay?

01:10:53Okay.

01:10:54So now what I'm going to do...

01:10:55I put a bit of this and you give a little...

01:10:57A little twist.

01:10:58With a pan?

01:10:59With a little shimmy.

01:11:00You just did that.

01:11:01I don't know what I'm doing.

01:11:02Yeah.

01:11:03Yeah.

01:11:04You see?

01:11:05And it's going to create a cream.

01:11:06Now if you keep doing...

01:11:07I'm going to put a bit more.

01:11:08But not too much.

01:11:09Okay.

01:11:10Because you want to have a bit of everything.

01:11:11Okay.

01:11:12Mm-hmm.

01:11:13But you want to still define and keep a bit more the...

01:11:17flavor.

01:11:18Good.

01:11:19That's it.

01:11:20Okay.

01:11:21I think we need a little bit more.

01:11:22A little bit more.

01:11:23Take it like this.

01:11:24Yeah.

01:11:22You create the atmosphere.

01:11:24And after from there...

01:11:25It's like a choreography.

01:11:26You put together all the steps.

01:11:27And now we start to build the plate.

01:11:28Are you ready?

01:11:29Okay.

01:11:30I'm ready to build.

01:11:31Okay.

01:11:32Let's build the plate.

01:11:32Okay.

01:11:33So what you want to do?

01:11:35You want to create this one in here.

01:11:37Okay.

01:11:40Open this.

01:11:41Here.

01:11:42Come here.

01:11:42That's it.

01:11:43Yes.

01:11:44Not from here.

01:11:45Why have you got a bread knife?

01:11:47What's that for?

01:11:48Maybe because pasta is carbs anyway.

01:11:50I don't know.

01:11:52I like your watch.

01:11:54You like it?

01:11:55Yeah, it's nice.

01:11:56Yeah, because I put...

01:11:57Going to the color.

01:11:58Green and blue.

01:11:59Yeah.

01:12:00Like I'm dressed today.

01:12:01Green for the pasta and blue because I have a blue shirt.

01:12:02Everything has to be, you know, synchronized.

01:12:07Okay.

01:12:08Last one.

01:12:09Okay.

01:12:10I tell you, Shirley.

01:12:11This dish...

01:12:12This dish...

01:12:12This dish is a lot.

01:12:13Like me.

01:12:14Like, you know?

01:12:15A lot.

01:12:16Yeah.

01:12:17It's a lot.

01:12:18You know?

01:12:17But the thing is, you want to handle with a bit of burrata on top because burrata gives...

01:12:22Yeah.

01:12:23It's wrong.

01:12:24Come on, you keep going.

01:12:25Give it that kind of thing and you put a bit with the...

01:12:27hand because you want to put the burrata right in the middle.

01:12:29Okay.

01:12:30Now a bit of the...

01:12:31You put this one on...

01:12:32Some walnuts.

01:12:33Yes.

01:12:34Yes.

01:12:35The nuts.

01:12:36A bit of lemon zest.

01:12:37Lemon zest.

01:12:38Okay.

01:12:39Like this.

01:12:40No?

01:12:41Make sure mainly the burrata...

01:12:42There you go.

01:12:43...but a bit of touch everywhere.

01:12:44Look at that!

01:12:45Ah!

01:12:46Black pepper!

01:12:47Oh my word!

01:12:47It's done.

01:12:48Here.

01:12:49And now...

01:12:50It's the recipe that keeps on giving, isn't it?

01:12:53Good.

01:12:54Despite the fact we're over time.

01:12:55Look at this.

01:12:56Happy?

01:12:57Very happy.

01:12:57What's it called?

01:12:58What's it called?

01:12:59He's called Boccone di Zio Vito.

01:13:01Boccone di Zio Vito.

01:13:02A mouthful because it's gonna make your mouth...

01:13:03Okay.

01:13:04Enough!

01:13:07Very good.

01:13:08Shirley, Shirley...

01:13:09Very good.

01:13:10Shirley, Shirley...

01:13:12Well...

01:13:13Are you ready?

01:13:14Yes, I'm ready.

01:13:15Has he cooked for you before?

01:13:16Er...

01:13:17Maybe.

01:13:18Has he?

01:13:19Oh, okay!

01:13:22Oh, come on, sir!

01:13:23Wow!

01:13:24Wow, okay.

01:13:25That's tantalising.

01:13:26We'll go into...

01:13:27We'll do that a little bit later on.

01:13:28I think we will.

01:13:29Do some delving.

01:13:30I feel like it's the second coming of...

01:13:32Gennaro Cantalda.

01:13:33Yeah.

01:13:34So good.

01:13:35Now, while you taste, close your eyes and go for a journey.

01:13:37LAUGHTER

01:13:39Yeah?

01:13:40Anywhere what?

01:13:41Anywhere?

01:13:42On the Amalfi Coast.

01:13:43And the other is the lightness of the lemon on top.

01:13:45Well, the Amalfi Coast I've never been to.

01:13:47But if the Amalfi Coast is like your food, it sure is beautiful.

01:13:51Oh!

01:13:52Presented well.

01:13:53Very good.

01:13:54Face divine.

01:13:55Yes.

01:13:56Well done, Vito.

01:13:57Well done, As.

01:13:58Yeah, well done, As.

01:13:59I did hit you in the face there.

01:14:00LAUGHTER

01:14:02Sorry.

01:14:03Right.

01:14:04We're going to soon find out whether you voted for Shirley's food.

01:14:05Haven't been hell.

01:14:06But first, Marcus...

01:14:07Heading to a farm to meet some fancy French chickens.

01:14:10LAUGHTER

01:14:11Well done.

01:14:12Well done.

01:14:13I'm good.

01:14:14I'm good.

01:14:15I'm good.

01:14:16I'm good.

01:14:17Hey Alex, how are you?

01:14:22Very nice to meet you.

01:14:23Very nice to meet you.

01:14:24Good to see you.

01:14:25Thank you for letting me come and see you.

01:14:26I hear you're one of the best...

01:14:27How are you taking farmers in the region?

01:14:28I like to think about it, yeah.

01:14:31I'm probably one of the...

01:14:32...the best around here.

01:14:35Being French chickens.

01:14:37These guys expect gourmet food.

01:14:41Where'd you get this from?

01:14:42My grain.

01:14:43It's my grain.

01:14:44Oh, you grew it?

01:14:45Yeah, I grew it on my 17 hectares.

01:14:47I mix it with corn and sunflower seeds.

01:14:50And I use the chicken manure.

01:14:52For adding some nutrients to the soil.

01:14:54Nutrients, yeah.

01:14:55And I just wait for the rain.

01:14:56And it does itself.

01:14:57Yeah, it does itself.

01:15:01Look at this!

01:15:02It's great!

01:15:03What's different?

01:15:04What's different?

01:15:05What's different?

01:15:06What's different?

01:15:07What's different?

01:15:08What's different?

01:15:09What's different from the two different varieties?

01:15:10The black ones with a white head.

01:15:12are called guinephals yeah and they are coming from

01:15:17Africa the brown chickens are called cunu in latin called galus

01:15:22why do they have no feather on the neck it is because of the breed

01:15:27it's a pretty usual breed for someone who's raising chicken in the outside

01:15:32they have a pretty thick skin on the neck yeah not as thick on the breast

01:15:37this chicken has a very big quantity of meat there's not so much grease

01:15:42as well okay there's a bit of grease under the skin so

01:15:47when you cook it actually you can get this crispy skin and the moisture

01:15:52stays inside

01:15:57as a student i was taught the simple art of how to portion a chicken

01:16:02so before i taste this i want to share the secret of breaking down a chicken with you

01:16:07let me tell you this is an absolute game changer

01:16:12when we buy our chickens in the supermarkets that are all portioned up they can be quite

01:16:17expensive but if you want to save some money bite whole break it down yourself and just use it

01:16:22in many different ways i'm just going to show you how that's gone and it is very simple

01:16:27you've got two wings two legs two thighs two breasts

01:16:32and the carcass

01:16:33wings first

01:16:35break it

01:16:37again

01:16:38pop it open

01:16:39there's a knuckle

01:16:40slip your knife through

01:16:41there we have it

01:16:42any difference

01:16:43there's one chicken wing

01:16:44there's one chicken wing

01:16:45next up

01:16:46legs and thighs

01:16:47legs and thighs

01:16:48is as you lift it up you want to protect the breast and by doing that you want as much

01:16:53of this skin to stay next to the breast as possible so cut close

01:16:58to the leg like so pop open the joint

01:17:03you're not cutting through any bone at all all you're doing is just cutting the skin

01:17:06it's chicken leg

01:17:08it's a chicken thigh now to separate the two he's just put the

01:17:13legs skin side down and just feel for the knuckle again just break the meat

01:17:18so and just find that joint

01:17:23okay breasts there's the breast bone right down the middle i'm just going to cut

01:17:28gently to one side and just follow the bone you've got to do is you keep your knife close

01:17:33the carcass itself it'll come off nicely and that's the shape that we're all familiar with

01:17:38that we're buying our supermarkets and i think in supermarkets now we're buying more chicken

01:17:42without the skin on

01:17:43and i think that the skin is the flavor that's the best bit and that's why i've started buying my

01:17:48chicken

01:17:48this hole and breaking them down and of course what you're left with you're left with you're left

01:17:53this is this do not throw this away this is the bit that you don't get when you're buying your chicken

01:18:06you

01:17:58pieces this is where the real value is this is flavor chuck it in the free

01:18:03pizza until next time you want to make that all-important gravy for your sunday roast

01:18:08right class dismissed

01:18:14Now, I'm going to taste the meat.

01:18:16So, I've got my pan.

01:18:18Gentle heat with oil in the pan, chicken in.

01:18:23So, what's your favorite chicken dish?

01:18:27My grandmother...

01:18:28I used to make the chicken wings inside a hot pan, like you're doing, just with olive oil.

01:18:33And salt.

01:18:34And she was adding just at the end of the cooking.

01:18:38A bit of vinegar.

01:18:39That's it.

01:18:40I actually quite like chicken wings.

01:18:42They're great, aren't they?

01:18:43I worked in America, in upstate New York, in chicken wings in the bar.

01:18:48Watching the beer, watching the game.

01:18:49Oh, it was great fun.

01:18:51That's it.

01:18:52Just gently tell.

01:18:53Turn them over.

01:18:53There's a little bit of color.

01:18:55Not much.

01:18:57My second...

01:18:58I reckon best is the thigh.

01:18:59Slightly darker meat.

01:19:01Great in a little stew.

01:19:03Great in a sort of a provenal-style sauce.

01:19:06Fantastic roast.

01:19:07There's so many...

01:19:08Things that the thigh really works.

01:19:10You can do pretty much everything.

01:19:11Yeah, you can.

01:19:13That's it.

01:19:16Beautiful.

01:19:17You nervous?

01:19:17Yeah.

01:19:18Cool then.

01:19:20Bit hot.

01:19:23Look at that.

01:19:25It's beautiful and moist.

01:19:27Yeah.

01:19:27This is so...

01:19:28What I'm tasting here is a really good flavoured chicken.

01:19:33It's got structure, but it's also got flavour.

01:19:36And that's what I was here for.

01:19:37That's what I came for.

01:19:38And that's what I was going to do for a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit

01:19:43He's really funny. He's a really funny guy.

01:19:48In real life, he's a very funny guy.

01:19:50I won't hear that.

01:19:51Thanks, Marcus.

01:19:53It's time to find out whether it's food heaven or food hell.

01:19:55For Shirley, it could be food heaven which was steak and cauliflower.

01:19:58And vegetables.

01:19:59It could be food hell which was risotto.

01:20:03Thank you to everyone who voted.

01:20:05I can tell you that 68% of people...

01:20:07You know why I'm doing this...

01:20:08I can't pout on this look.

01:20:1068% of people want you to have heaven.

01:20:13Hooray!

01:20:15So let's do it.

01:20:16Right.

01:20:17Admission stars Adam Smith.

01:20:18Cook me a steak please.

01:20:19I'm going to get rid of that in the fridge.

01:20:23Right.

01:20:24What's the deal with cauliflower cheese?

01:20:25Why is that so exciting?

01:20:27Because I just think it's...

01:20:28Something that my grandmother used to make.

01:20:30And also carrot and turnip is a staple in our diet.

01:20:33I was talking about turnip earlier.

01:20:34Yeah.

01:20:35Chop it all up with lots of butter, fresh salt and pepper.

01:20:38You like all that?

01:20:38I like all that.

01:20:39And just cauliflower with my mum's lovely cheese all over it.

01:20:43It's yummy.

01:20:44Really?

01:20:45Yeah.

01:20:46You have said though that food is a bit like fuel.

01:20:47It is.

01:20:48You're not...

01:20:48Not really...

01:20:49Like when I got home from work, yes I did.

01:20:50Four eggs.

01:20:51I just popped some spinach on the top.

01:20:52Bit of salt and...

01:20:53Some pepper and some cheese in it.

01:20:54Nothing fancy.

01:20:55Well that's alright.

01:20:56I mean you've been busy haven't you?

01:20:57Yeah.

01:20:58Very busy.

01:20:59Always busy.

01:21:00Do you like a restaurant?

01:21:01I love a restaurant.

01:21:02I like being waited on by...

01:21:03Be a nice waiter.

01:21:04Because my mother had that kind of job when she was younger.

01:21:06Okay.

01:21:07You know if you get to a nice...

01:21:08restaurant and it's super kind.

01:21:09It can be a real experience.

01:21:10Yeah.

01:21:11And I'm really excited to go with Vito to you.

01:21:13Yeah, it'd be great to have you.

01:21:14For sure.

01:21:15So that's going to be quite nice.

01:21:16Do you like an experience in a restaurant?

01:21:17I love it.

01:21:18Do you?

01:21:19Do you?

01:21:20I can tell.

01:21:21I like for many.

01:21:22Are you?

01:21:23I am.

01:21:24I am.

01:21:25Shirley was just explaining to me what the rumba actually is.

01:21:28What the rumba means is a vertical expression of a horizontal desire.

01:21:32So think about...

01:21:33I love that one.

01:21:34I've got it Shirley.

01:21:35Footwork, flexibility, nice parts.

01:21:38Look at your posture.

01:21:39Look at you over there doing your little thing with your pals.

01:21:41I mean...

01:21:42I think...

01:21:43While I make a cauliflower cheese.

01:21:44Actually, with your sway, I think you're going to make a really great dance that I do.

01:21:48We'll have to talk to Strictly and see if we can get you on, won't we?

01:21:51Make that happen, Shirley.

01:21:52Yes, please.

01:21:53Should we talk about wine?

01:21:57Yes.

01:21:58Why not?

01:21:59Make it sexy.

01:22:00Like this.

01:22:01I will, of course, make it sexy!

01:22:03should be just a big glass for you there so with your heaven I'm so pleased you got heaven I've

01:22:08got a Cabernet Sauvignon from Australia and it's from a place called Coonawarra which is the capital of Cabernet

01:22:13and this wine it's just so velvety and plush it's one of those deeply delicious

01:22:18mildly spicy because they've had it in smoked barrels but really rich and supple

01:22:23and delightful it's a what it's what should I say it's our time Reserva and it's £12.50

01:22:28from the co-op it's one of those places that historically has been known for amazing

01:22:33quality fruit the first people used to go down there all the time and it's a 27 kilometer stretch

01:22:38of red soil over limestone that's the key to this perfect level of ripeness how you

01:22:43finding it absolutely delicious I do have to go to work after this I'll be teaching

01:22:48a wonky chop chop chop this afternoon but this is absolutely fabulous thank you

01:22:53it is a bit like of the black currant in the velvet ball gown that I promise you always send me great

01:22:55lines though when I ask you so yes this is a

01:22:58exception as well it's fabulous thank you have you tasted yours I haven't yet

01:23:03a bit busy Shirley a bit busy there's a lot going on over here

01:23:08you you guys are actually doing dance classes we are

01:23:13do you want to share our experience that we have together oh yes we are going to

01:23:18dance with us classes it's all about you know having an experience we start we have

01:23:23lots of fun of course we have all the pictures with everyone we dance with everyone and we

01:23:28in the future we will kind of you know dine with everyone dine with everyone travel with everybody dance

01:23:33with everybody yeah and this kind of honestly giving up up up and up and now duty

01:23:38I think we are on tour yeah I'm gonna be on tour dancing with everyone and after

01:23:43night we go for for the show you know in the arena so people will come you could come for example to our

01:23:48classes maybe I will you will have a full day experience because in the morning you will come to dance with us

01:23:53classes you have a little you know twirl a little shimmy and after in the evening you can sit and

01:23:58join me and surely dance I think it's enough about me dancing I think Smith

01:24:03here what needs to shake a bit or whatever they say well oh you

01:24:08want go on if you say so Vic I'll come on unless you mean if it's with you I'll go anywhere come with me

01:24:13well then what are you gonna teach me okay first we do a beautiful bow okay now spread your legs

01:24:18I will okay a bit soft in the knees yeah okay put up chest up just a billion back yeah

01:24:23let's go and one two three four yeah

01:24:26yeah

01:24:28look at that it's moving

01:24:33nice and now you see circle circle eight yeah

01:24:38anti-clockwise

01:24:39anti-clockwise

01:24:40now designing infinity

01:24:42infinity

01:24:43I would have to give him a 10 for effort because that's remarkable

01:24:48thank you

01:24:49thank you

01:24:50thank you

01:24:51thank you very good very good thank you

01:24:53thank you

01:24:54thank you

01:24:55thank you

01:24:56thank you

01:24:57I want to know why you didn't

01:24:58have a go at that and give a little round shimmy

01:25:01surely have you not seen what's going on

01:25:03shimmy when you're walking shimmy when you're walking

01:25:08doing

01:25:09on top things

01:25:10I'm getting

01:25:11right that was cauliflower cheese

01:25:12that was cauliflower cheese

01:25:13so gruyere

01:25:14lots of gruyere which is delicious

01:25:15nutty gruyere

01:25:16some cheddar

01:25:17some cheddar

01:25:18as well

01:25:19and a bit of Dijon mustard

01:25:21Wow

01:25:22went into that

01:25:23that then gets

01:25:23chucked over a cauliflower

01:25:24which has been blanched

01:25:25into the oven

01:25:27for that sort of

01:25:2825 minutes or so

01:25:30then you've got some more veg

01:25:31I was just squeezing some of this

01:25:32so now we're looking there

01:25:33a little bit more wine

01:25:36good lord

01:25:37you like my wine

01:25:38I love your wine

01:25:39and I like your book

01:25:40I'm still a fan

01:25:41the thing I love about it

01:25:42it's

01:25:43you've got all these wonderful vignettes

01:25:44from mum in it

01:25:45it does

01:25:46giving you advice

01:25:47look here we are

01:25:48there we are

01:25:48she's good

01:25:49she's good

01:25:50she's watching this

01:25:51hello Audrey

01:25:52this is the second

01:25:53autobiography isn't it

01:25:54yes in 2017

01:25:55I wrote my first

01:25:56behind the sequence

01:25:57and now I've just

01:25:58written I had more confidence

01:25:59to write this book

01:26:00yes

01:26:01so but my mum was a

01:26:02big part of it so

01:26:03I do it all

01:26:04not in chapters but in steps

01:26:05you know your vertical posture

01:26:07will be chapter one

01:26:08for example

01:26:09and she writes a little bit

01:26:10at the beginning

01:26:11I write some Shirley Shimmers

01:26:12at the end

01:26:13so I tried to make it

01:26:14really interesting

01:26:15connective

01:26:16connective

01:26:17and at the end

01:26:18my mother

01:26:18writes a letter to me

01:26:1988 years old

01:26:20she's never written

01:26:21as long a letter

01:26:22it's normally best wishes

01:26:23love you mum

01:26:24but this is like

01:26:25it took me an extra day

01:26:26to do the audio book

01:26:27with my mother's letter

01:26:28and you're visiting her

01:26:29every day back from tour

01:26:30when you can

01:26:31every day I take my day off

01:26:32it doesn't matter if I'm

01:26:33in Newcastle

01:26:34I'll drive home to see my mum

01:26:35but she is a big part of it

01:26:36well it's a delight

01:26:37thank you

01:26:38darling thank you

01:26:39you're a delight

01:26:40oh thank you

01:26:41I'll take it

01:26:42so am I

01:26:43come on back to me

01:26:46come on back to me

01:26:47he's had enough air time

01:26:48uh

01:26:49ta-da

01:26:50steak

01:26:51well that looks delicious

01:26:52how many

01:26:53people would that serve

01:26:54just you

01:26:55Shirley

01:26:56yeah you need to

01:26:57build up your calories

01:26:58lots ahead

01:26:59anyway feel free to try it

01:27:00might be a bit hot

01:27:01it looks delicious

01:27:02sorry about the mess

01:27:03Adam

01:27:04it's not usually like this

01:27:05right

01:27:06when you say that

01:27:07Matt

01:27:08tender I can tell you that

01:27:09so I made a cauliflower cheese

01:27:10mmm

01:27:11the recipe's on the website

01:27:12we cooked

01:27:13the steak

01:27:14finished it with some butter

01:27:15some thyme

01:27:16some garlic

01:27:17splash of Madeira

01:27:18get a nice kind of

01:27:18sweet glaze

01:27:19and then a bit of stock

01:27:20you can buy that kind of nice

01:27:21beef

01:27:22sort of juice

01:27:23beef glaze

01:27:24just a little bit of that at the end

01:27:26how is it

01:27:27there's no paddle

01:27:28big enough

01:27:29I couldn't give you a 10

01:27:30it would have to be a 12

01:27:31I don't know what that means

01:27:32oh you've got Pat

01:27:33sorry I thought that was another

01:27:35kind of

01:27:36another one of your things

01:27:38you're definitely a 12

01:27:40that is just

01:27:41yeah lord I've gone off a different

01:27:42a different

01:27:43track this

01:27:44morning

01:27:45that melts in your mouth

01:27:46that the steak

01:27:47yeah

01:27:48how about the wine

01:27:51do you like the wine

01:27:52how's the wine with you

01:27:53three glasses of the wine

01:27:54I know

01:27:55you like that don't you

01:27:56cheers

01:27:57cheers

01:27:58wow

01:27:58have you got any she can take away

01:27:59yes

01:28:00I'll give you a few bottles

01:28:01absolutely delighted to

01:28:02always

01:28:03my wine hose is always locked and loaded for you

01:28:05always

01:28:06and as a reminder the tour starts

01:28:08on the 23rd of January which I know is a Friday

01:28:13I hope it goes well

01:28:1430 shows

01:28:15thank you

01:28:16keep your energy up

01:28:17keep him on a leash

01:28:18absolutely

01:28:19he's a lot

01:28:20he's looking after

01:28:22are you

01:28:23not just a dancing tour

01:28:24for me it's also a food tour

01:28:25because I'm going to go around and eat every venue

01:28:27every city

01:28:28I can believe it

01:28:29yeah

01:28:30well brace yourselves he's coming to a town near you

01:28:32and that's all

01:28:33all for us today on Saturday Kitchen Live

01:28:35thanks to Adam, Mandy, Vito, Oli

01:28:37and of course Shirley

01:28:38all the recipes from the studio on the website

01:28:40pbc.co.com forward slash Saturday Kitchen

01:28:42I've got more

01:28:43best bite to you tomorrow morning at 10 on BBC 2

01:28:45and I'll be back here live next Saturday with Tom Parker Bowles

01:28:47Susie Lee

01:28:48by Clive Myrie

01:28:50enjoy the rest of your weekend

01:28:51bye for now

01:28:52bye bye

01:28:53thanks y'all

01:28:53yeah

01:28:58bye

Saturday Kitchen - Season 28 - Episode 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas

Category

Transcript

Comments

Recommended