Saturday Kitchen - Season 28 - Episode 04 - video Dailymotion

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Watch Saturday Kitchen - Season 28 - Episode 04 - NovaDrama on Dailymotion

Transcript

00:00:00Good morning, we're playing the role of winter warmers today with a cast of Comforting

00:00:05Casseroles, Sublimes, Sunday roasts, a heartwarming performer and a Burns Night

00:00:10Treat will blow your tartan socks off, Saturday Kitchen Live!

00:00:15Casseroles, Sublimes, Sunday roasts, a heartwarming performer and a Burns Night

00:00:35Welcome to the show.

00:00:36From cooking with the stars to cooking for the stars, Jack Stein and Poppy O'Toole.

00:00:40We'll always deliver on deliciousness.

00:00:42This is fun.

00:00:43And Olly Smith will always be relied on to keep us well watered and well entertained.

00:00:48Now our special guest today has conquered stage and screen with an endless list of huge heartwarming

00:00:52hits.

00:00:53From comedy to drama, Shakespeare to musicals.

00:00:55She has a whole host of glittering awards.

00:00:58Under her belt.

00:00:59Please welcome the brilliant Sheridan Smith.

00:01:03Sheridan Smith, everyone.

00:01:04Tremendous.

00:01:05Good morning, Sheridan Smith.

00:01:06Hello.

00:01:07Hello.

00:01:08Hello.

00:01:09I'm very well.

00:01:10I'm very excited to see you all.

00:01:12We loved it.

00:01:13We loved it.

00:01:14Wasn't it brilliant?

00:01:15Brilliant.

00:01:16And I have to say, the actor.

00:01:17It felt effortless.

00:01:19Absolutely effortless.

00:01:20I'm so chuffed you came last night.

00:01:21It was lovely.

00:01:22It was great.

00:01:23We could sit in a hotel room doing our homework, doing notes, or we could actually come and

00:01:25see it.

00:01:26It actually came.

00:01:27You know what?

00:01:28We said we went for work and then we completely forgot we were there.

00:01:30Totally forgot we were there.

00:01:31We loved it.

00:01:32We were just totally immersed.

00:01:33It was genuinely amazing.

00:01:34Oh, thank you.

00:01:35It was lovely.

00:01:36A couple of half-time drinks.

00:01:37Thanks.

00:01:38Yes.

00:01:37Great night.

00:01:38Great night.

00:01:39Great night.

00:01:40You're doing two shows today.

00:01:42Yep.

00:01:43Yep.

00:01:44But very happy to be here.

00:01:45I'm such a fan of the show.

00:01:46Thanks for coming.

00:01:47We're a fan of you.

00:01:47Listen, we need to get you fed.

00:01:49Let's see what's on the menu today.

00:01:50Jack, you've got a heartwarming...

00:01:52great dish for us, haven't you?

00:01:53Yep.

00:01:54Yeah, I'm doing sort of a broil casserole.

00:01:55So a fish casserole and I'm doing a really cool...

00:01:57little hack for making confy shallots in a microwave.

00:02:00No.

00:02:01Yeah, and using parchment paper to...

00:02:02so your fish never sticks to the pan.

00:02:04Top tips.

00:02:05Top-tip-tastic.

00:02:06Yeah, tip-tastic.

00:02:07And Poppy, good to have you back.

00:02:09Yeah.

00:02:10You always deliver brilliant food.

00:02:12Emily delivered a baby.

00:02:13Congratulations.

00:02:14Yay!

00:02:15Congratulations, Poppy.

00:02:16Thank you very much.

00:02:17She's watching at home.

00:02:18Is she?

00:02:19Yeah, in the hotel room.

00:02:20She's staring at lights.

00:02:21No, she's...

00:02:22It's that age, isn't it?

00:02:23Yeah, exactly.

00:02:24Looking at lights.

00:02:25What have you got for us today, Poppy?

00:02:26We have got...

00:02:27some of my ultimate roast potatoes.

00:02:28There.

00:02:29So there's a little extra seasoning on there just to elevate it.

00:02:31We have...

00:02:32I've got our chicken thighs that are pan-roasted, and then we make a pan sauce, so nice and

00:02:36easy.

00:02:37And then some...

00:02:37greenery for health on the side.

00:02:38Very, very delicious.

00:02:39It was, too, in rehearsal.

00:02:40Wasn't it all right?

00:02:41Totally scrumptious.

00:02:42It was both dishes, in fact.

00:02:43What are you putting in my cup today?

00:02:45In your cup?

00:02:46I'm putting a world of hope.

00:02:47Into your cup today.

00:02:48I am absolutely.

00:02:49Yeah.

00:02:50I've got all sorts of drinks today.

00:02:51For Jack, I've got...

00:02:52I love this.

00:02:53What?

00:02:54What are you loving?

00:02:55It's the perfect uniform for a picnic.

00:02:56What?

00:02:57Smart utility...

00:02:57Yeah.

00:02:58It's brilliant, honestly.

00:02:59Is it a bit North Korean?

00:03:00No.

00:03:01It's the perfect uniform.

00:03:02It's the perfect uniform for a picnic.

00:03:03It's a shacket.

00:03:04That's what it is, and it's very trendy.

00:03:05It's a shacket.

00:03:06Yeah, for Jack, I've got a...

00:03:07Red and a white option, which I'm very excited about.

00:03:08Yeah.

00:03:09For Poppy, I've got a delicious Greek white wine.

00:03:11I've got lots of delicious...

00:03:12non-alcoholic pairings for Sheridan.

00:03:13Okay.

00:03:14And for you, I'm going to fill your cup with hope.

00:03:16I'd like a goblet.

00:03:17Would you like a goblet?

00:03:18Encrusted with jewels.

00:03:19Like, you know, the chalice.

00:03:20I think it's a good chalice from Temple.

00:03:22Temple of Two.

00:03:23Not Temple of Two.

00:03:24It's the Last Crusade.

00:03:25He chose ways...

00:03:26I've got it at home.

00:03:27Of course you have.

00:03:28You've got all of it on Amazon.

00:03:29Yeah, that's right.

00:03:30I don't think the viewers have come to...

00:03:32to learn about Last Crusade.

00:03:33Oh, I don't know.

00:03:34A little bit of information.

00:03:35A little bit of extra...

00:03:36extra take-home.

00:03:37I don't know.

00:03:37It's not about food.

00:03:38It's about Indiana Jones.

00:03:39Right.

00:03:40Anyway.

00:03:41Now, Sheridan.

00:03:42We said you're a bit of a fan of the show.

00:03:43I am.

00:03:44So you know how this works.

00:03:45I do.

00:03:46Food heaven.

00:03:47Food heaven.

00:03:48Food heaven.

00:03:49Food heaven.

00:03:50So food heaven is...

00:03:51I love Italian food.

00:03:52So I love like...

00:03:52It's fantastic.

00:03:53My friends always call them picky bits.

00:03:54You know when you have like a few little things.

00:03:55Yeah, yeah, yeah.

00:03:56A few flavours.

00:03:57So...

00:03:57So I like like bruschetta, burrata.

00:03:59I like pasta.

00:04:00Mm-hmm.

00:04:01Arabiata.

00:04:02I can't even say it probably.

00:04:03But yeah.

00:04:04So anything like that is my heaven.

00:04:06Alright.

00:04:07Gorgeous.

00:04:07Hell is fishy fish.

00:04:09Mm-hmm.

00:04:10I don't mind tuna sushi.

00:04:12Or like something that doesn't taste like really fishy.

00:04:14But like mackerel or anything like that.

00:04:15You know I couldn't.

00:04:16Too fishy.

00:04:17Too fishy for me.

00:04:18Yeah.

00:04:19Got it.

00:04:20Also I've just remembered that Dave on the door last night...

00:04:21Oh yeah.

00:04:22...referred to you as...

00:04:22Shezza.

00:04:23Yes.

00:04:24Would you mind if Oli and I call you Shezza?

00:04:25Please.

00:04:26Shezza.

00:04:27Friends and commissioners.

00:04:27No I love that.

00:04:28Shezza.

00:04:29Shezza's great.

00:04:30He can be Mazza.

00:04:31I can be Ozza.

00:04:32Just keep it rolling.

00:04:33We'll watch as she gets to eat at the end of the show.

00:04:35It's down to you at home.

00:04:37Are you in the mood for Italian food?

00:04:38No.

00:04:39Thanks Tom.

00:04:40If so I'm going to make a trio of delicious anti-pesti...

00:04:42Dishes including Jua bruschetta with ricotta and cavallo nero.

00:04:46Fried polenta chips.

00:04:47Yeah.

00:04:48With a spicy arabiata.

00:04:49Ooh.

00:04:50Some fine burrata with some confit fennel.

00:04:51Pine nuts.

00:04:52Pangratato.

00:04:53Or is her idea of hell fishy fish your dream?

00:04:56No.

00:04:57If so I'm going to grill some mackerel glazed in teriyaki and ginger and garlic.

00:05:00And I'm going to serve the mackerel with sweetened...

00:05:02Sour beetroot.

00:05:03And a soy and edamame bean dressing.

00:05:05Log on to the Saturday Kitchen website.

00:05:07You can view the Terms of Privacy and Noses and for your sake.

00:05:09Plus tomorrow is birds night.

00:05:11Woohoo!

00:05:12So to celebrate we've invited Greg Boyd from Old Hag to make some...

00:05:17Iconic Scottish Scran featuring hot sauce made from a very famous Scottish drink.

00:05:21It's not...

00:05:22That's whiskey.

00:05:23Ooh!

00:05:24What is it?

00:05:25Iron brew.

00:05:26Ah!

00:05:27Oh!

00:05:28Kingy Fanta.

00:05:29Kingy Fanta.

00:05:27Kingy Fanta.

00:05:28It does seem to be like Fanta.

00:05:29No it's...

00:05:30Scottish Fanta.

00:05:31No it tastes...

00:05:32It's unique.

00:05:32I do love a bit of it as well.

00:05:33I do.

00:05:34Love a drop of that.

00:05:35I do.

00:05:36Love it.

00:05:37Right Jack.

00:05:37You're up first.

00:05:38Let's go.

00:05:39Let's go.

00:05:40Right.

00:05:41So...

00:05:42Well...

00:05:42I've lost my cards.

00:05:43It doesn't matter.

00:05:44I'd live it.

00:05:45They're usually underneath.

00:05:46Can we find them?

00:05:47If you could chop off...

00:05:47All that.

00:05:48That's the base of my casserole.

00:05:49So I'm going to do this tip for confit shallots first.

00:05:52Because it's a real good one.

00:05:53So confit shallots are a really good way of cooking any green vegetables.

00:05:57The kale on this dish is going to be steamed.

00:05:59The confit shallots normally take in a kitchen...

00:06:02Like an hour in oil just slowly bubbling away.

00:06:04Yeah.

00:06:05But I discovered many years ago...

00:06:07that you could just whack it in a microwave for 30 seconds...

00:06:09in a bit of oil...

00:06:10and you get the same effect.

00:06:11Like that.

00:06:12Top tip.

00:06:13Yeah.

00:06:14Just top tip into some oil.

00:06:15Energy saving.

00:06:16Energy saving.

00:06:17Yeah.

00:06:17Also, you know when you're doing something that takes an hour...

00:06:20and then you burn it, you're like...

00:06:21Yeah.

00:06:22Come on.

00:06:22So this goes into a microwave.

00:06:23Yeah, that's what you say.

00:06:24That's what...

00:06:25Yeah.

00:06:26Come on.

00:06:27That exactly...

00:06:27Correct language.

00:06:28So that goes in there for 30 seconds...

00:06:29or ish.

00:06:30There we go.

00:06:31Yeah.

00:06:32Do that work?

00:06:32Not really.

00:06:33No, he didn't.

00:06:34That'll do it.

00:06:35You didn't do it in rehearsal.

00:06:36I did.

00:06:37Can you do that for me?

00:06:38LAUGHTER

00:06:39So fast.

00:06:41So fast.

00:06:42So the base of the casserole...

00:06:44It's a...

00:06:45It's a...

00:06:46It's an unusual fish dish.

00:06:47This is...

00:06:47Because in the winter, it is quite hard to find things to go with fish.

00:06:52Traditionally, you know, it's kind of white wine, cream, lemon.

00:06:57Have you got the manual over there?

00:06:59It's okay, it's okay.

00:07:00You know, all these kind of light flavours with fish.

00:07:02So in the winter, you kind of, you have to look somewhere else.

00:07:04So we're looking at garlic, shallots, and we're going to...

00:07:07braise these in some chicken stock, along with all the veg you're making there.

00:07:10So it is like a traditional kind of...

00:07:12casserole.

00:07:13Nice.

00:07:14We've got some porcini in there for depth of flavour, some red wine vinegar.

00:07:17Some balsamic, some thyme.

00:07:19So it's very hearty.

00:07:20Mm-hmm.

00:07:21And then some ham.

00:07:22And then the start...

00:07:23What's the rogue ham doing in there?

00:07:25The rogue ham is just, again, to add...

00:07:27some meatiness to it, because it's a fish dish, but it needs to...

00:07:30Okay.

00:07:31Is that my confi shot's done?

00:07:32It is, yeah.

00:07:33Look at that.

00:07:34Good chef.

00:07:35Al-ding-dong.

00:07:36Al-a-ding-dong, yeah.

00:07:37Labour's...

00:07:37Right, you want those in here, yeah?

00:07:38Jack, can I ask, is it all fish that can take these more savoury flavours?

00:07:42Or do you have to be specific?

00:07:43No, I think, like, the good...

00:07:44The best fish, the flat fish, a brill, turb...

00:07:47Great place.

00:07:48We do do it with hake as well sometimes, which works really well, but, yeah, it's normally

00:07:51the sort of...

00:07:52the prime...

00:07:53prime fish.

00:07:54And brille is a lovely fish.

00:07:55It's like turbot, but a little bit...

00:07:57cheaper.

00:07:58But, yeah, you can do it with any flat fish.

00:08:00Place all the rest of it.

00:08:02Well, if I had my cards, Jack, I'd be able to ask you some questions...

00:08:07You can.

00:08:08Ask away.

00:08:09You're doing something at Shelton Racecourse, aren't you?

00:08:10I am, yeah, I'm doing a restaurant at the races, that's going to be fun.

00:08:12So, yeah, I've been doing the menu for that.

00:08:14So, it's really, you know, kind of some of the dishes from the restaurant.

00:08:17But also my own dishes.

00:08:18So, it's not like a...

00:08:19It's not a Rick Stein restaurant.

00:08:20Right.

00:08:21Jack Stein restaurant.

00:08:22Yeah.

00:08:23Yeah, yeah.

00:08:24I mean, I'm not taking over, but, you know, I have a group of spare in the office.

00:08:27A lot of Dad's dishes?

00:08:28Er, there's a couple of them, but I've changed them as I often do...

00:08:32I'm just putting, sort of, Marmite in them.

00:08:34Right.

00:08:35So, I'm just tossing those through.

00:08:37Where's that thyme gone?

00:08:38I'm just going to nick a bit of that for this.

00:08:41So, with the braised...

00:08:42garlic and shallots, a little bit of ham in there, and a little bit of sugar, which is

00:08:47over here.

00:08:47And then I'm just going to let them colour up a little bit.

00:08:51Add a bit of butter and then...

00:08:52cover them in chicken stock.

00:08:53So, apparently you, er, you call this a dish that you would serve to...

00:08:57a food critic.

00:08:58I think...

00:08:59Yeah, I think so.

00:09:00It's...

00:09:01There's a couple of dishes we've got.

00:09:02They've got this and...

00:09:02a turbot dish with truffle, which I just think, if I knew there was a food critic coming

00:09:06in, or a guide...

00:09:07I'd want them to have it, because it's very...

00:09:09It's simple, but quite complicated, and the flavour is just...

00:09:12a bang on.

00:09:13And also, it's also quite unusual, because, you know, red, like a dark...

00:09:17red sauce with fish is, you know...

00:09:18I think Dad got the idea originally from the moret sauce, you know...

00:09:22you get, like, eggs?

00:09:23Oeuf-en-moret.

00:09:24Oeuf-en-moret, yeah.

00:09:25So, I'm sure he borrowed it from somewhere in France...

00:09:27Sure.

00:09:28...as so many chefs did back in the day.

00:09:30I don't know if I went northern there.

00:09:32But there we go.

00:09:33So, a bit of sub-season.

00:09:34It was very good.

00:09:35Put my grill up nice and early.

00:09:36Now, this is another...

00:09:37Top tip.

00:09:38So, if you've got...

00:09:39So, fish...

00:09:40To cook fish...

00:09:41Skin size...

00:09:42...on-side down for a nice crispy skin.

00:09:43Yeah.

00:09:44People often think it's going to stick to the pan.

00:09:46So, you can take any old...

00:09:47...that's maybe lost its...

00:09:49...you know, its coating.

00:09:50Yeah.

00:09:51Just get a bit of...

00:09:52Good quality.

00:09:53Has to be good quality baking powder.

00:09:54Are there...

00:09:55Are there lesser qualities?

00:09:56Yeah, like...

00:09:57The ones like...

00:09:58The supermarket-owned brown ones.

00:09:59I wouldn't go for that.

00:10:00I'd go for like...

00:10:01Something like Bake Off approved.

00:10:02You know, that kind of thick.

00:10:03I don't know if that...

00:10:04I don't know if they get...

00:10:05You know...

00:10:06If there is such...

00:10:07...a thing.

00:10:08You know...

00:10:09Basically, really nice...

00:10:10You know, thick baking powder.

00:10:11Some paper.

00:10:12Yeah.

00:10:12So, you put that in a pan.

00:10:13And then you just cook your fish on top of that.

00:10:15Okay.

00:10:16And it will just...

00:10:17It will do exactly...

00:10:17...what it would do...

00:10:18...um...

00:10:19...in a brand new...

00:10:20Still colour.

00:10:21Still colour.

00:10:22Still get the crispy skin.

00:10:23So on goes a bit of oil.

00:10:25And I'll pop...

00:10:27Like that.

00:10:28Good tip.

00:10:29Yeah, it's a good one.

00:10:30That's two tips in a row.

00:10:31So...

00:10:32Your...

00:10:33The vegetables that you've just done...

00:10:34I've done a bit earlier.

00:10:35So I'm gonna...

00:10:36If you could just pass...

00:10:37...all those through...

00:10:38...and push all that flavour through...

00:10:39...with the back of that ladle.

00:10:40Ding.

00:10:41There we go.

00:10:42I'm gonna start to lay my fish.

00:10:43So...

00:10:44The two thicker fillets first.

00:10:46In they go.

00:10:47How long is this on for?

00:10:48That cooked down for about 20 minutes.

00:10:50Okay.

00:10:51And then yeah, just...

00:10:52That's it.

00:10:53And then into that sauce pan at the...

00:10:54That sauce pan.

00:10:55Interesting there...

00:10:56No one...

00:10:57Right, you could put wine in this, right?

00:10:58You can do, yeah.

00:10:59But I've just...

00:11:00I've left it out today.

00:11:01Yeah.

00:11:02Right.

00:11:02That's that.

00:11:03The girls get that in.

00:11:04Um...

00:11:05Is that for...

00:11:06That's for the sauce pan.

00:11:07That's for that, yeah?

00:11:08In there.

00:11:09Okay.

00:11:10And then all my chicken stock's gonna go on top of my...

00:11:12A lot.

00:11:13So they'll braise them up all nicely.

00:11:14Right.

00:11:15So this is for the kale.

00:11:16Yeah.

00:11:17Okay.

00:11:17And we'll fry off these mushrooms.

00:11:20Okay.

00:11:21A little bit of oil.

00:11:22It's quite...

00:11:22Pan hungry, isn't it?

00:11:23Yeah.

00:11:24It's a bit like...

00:11:25I feel like a DJ here at the moment.

00:11:26Do you know what I mean?

00:11:27Just like...

00:11:28My cousin's a DJ, actually, do you know that?

00:11:30Yeah, I do.

00:11:31Yeah.

00:11:32What's your name?

00:11:33The Judge Jules.

00:11:34Yeah.

00:11:35What?

00:11:36Really?

00:11:37Yeah.

00:11:38No way.

00:11:39Yeah.

00:11:37That's cool.

00:11:38He did mastership, actually.

00:11:39Did he?

00:11:40Yeah, I don't think he did very well.

00:11:42Yeah.

00:11:43I think...

00:11:44It's a good show, that.

00:11:45What?

00:11:46It's a good show.

00:11:47I heard it's a good show.

00:11:48New Brewenters.

00:11:49Great show.

00:11:50I mean, if you were doing...

00:11:52You could do this at home, which obviously everyone's going to now.

00:11:54Yeah.

00:11:55You could do stuff up in advance, right?

00:11:56Yeah, you make up the...

00:11:57You could do the sauce in advance, make the braise shallots like this in advance.

00:11:59Mm-hmm.

00:12:00And then, yeah, all you really need to do is pound five...

00:12:02So, the kale...

00:12:03Yeah, I am.

00:12:04...in there.

00:12:05So, it's literally the best way to cook any green veg.

00:12:07Tiny bit...

00:12:07Yeah.

00:12:08So, it's...

00:12:09No, we don't put the salt in.

00:12:10No?

00:12:11No?

00:12:12Because if you put the salt in now, it runs away.

00:12:12And you get that kind of like, evaporated...

00:12:15Don't salt.

00:12:16No.

00:12:17So, but you do...

00:12:17Don't do that.

00:12:18Don't.

00:12:19Let the water evaporate, then in with the confit shallots, then salt at the end.

00:12:22Okay.

00:12:22And then...

00:12:23All these tips!

00:12:24I know.

00:12:25Has your agent been on to you with more tips?

00:12:27Yeah.

00:12:28No, I just keep watching Poppy's TikTok and realise...

00:12:30Yeah.

00:12:31Yeah.

00:12:32Some more advice rather than just anecdotes about being in the kitchen.

00:12:37Yeah.

00:12:38Yeah.

00:12:39So, that's all my garnish there.

00:12:42So, I've just, with the sauce, a tiny bit of butter just to thicken it.

00:12:46And we are...

00:12:47We're cooking on gas, yeah?

00:12:48Okay.

00:12:49We're literally cooking on gas.

00:12:50So, what are we doing here?

00:12:51We're just montaing that?

00:12:52That's montaing...

00:12:52We're cleaning that down, yeah.

00:12:53Just to give that a quick taste.

00:12:54Just a little bit of butter.

00:12:55So, you've got to enrich it in with butter.

00:12:56Yeah, you could use cream.

00:12:57Or you could use, you know, sort of a stabiliser.

00:12:59You could even use...

00:13:00I'll tell you what.

00:13:01Really good tip.

00:13:02Tomato...

00:13:02Tomato ketchup.

00:13:03What?

00:13:04Yeah, tomato ketchup.

00:13:05It's perfect.

00:13:06It's got a stabiliser and sweetness.

00:13:07Really?

00:13:08Yeah.

00:13:09Hetchup.

00:13:10Yeah.

00:13:11Well, that's another...

00:13:12Another tip for you, if you want to take that.

00:13:13I think I'm getting...

00:13:14I'm sort of getting...

00:13:15Running out tips.

00:13:16I don't know.

00:13:17It's all right.

00:13:18Don't use them all up in one minute.

00:13:19I know.

00:13:20Exactly.

00:13:21There's a cookbook in one minute.

00:13:22From what you've just told everybody.

00:13:23Yeah.

00:13:24Right, okay.

00:13:25So that's there.

00:13:26The confit shallots just go in.

00:13:27That sauce is delicious.

00:13:28Do you know the sweetness in there?

00:13:30Yeah.

00:13:31There's a bit of sugar.

00:13:32Right.

00:13:33And then there's some of the remaining bits from the...

00:13:37Porcini.

00:13:38Okay.

00:13:39Stock.

00:13:40Very nice.

00:13:41If you want to make Jack's...

00:13:42Brill, brill, casserelle.

00:13:43You can find the recipe.

00:13:44Give a brigade of chefs to help you.

00:13:46Yeah, yeah.

00:13:47A whole new set of pans.

00:13:48With a load of chefs.

00:13:49And the recipe you can find at bbc.co.uk.

00:13:52And then, of course, I sat in the kitchen.

00:13:53I'll scan the QR code below.

00:13:54It'll take you straight to this dish.

00:13:55The thing is, I quite often feel my dishes...

00:13:57The dishes are simple when they come on here.

00:13:58So you thought you'd really go overboard?

00:13:59I'm never doing this again.

00:14:00Yeah?

00:14:01Yeah?

00:14:02So that's the kale ready there.

00:14:03So literally, it's just the water's evaporated.

00:14:05The kale's cooked.

00:14:06And then...

00:14:07It's just finished with salt and...

00:14:09Okay.

00:14:10So what else could you do like this, shallots?

00:14:12You could do garlic in there, onion, you know, anything you want.

00:14:15Like a bit of thyme in there.

00:14:17It goes really well.

00:14:18And again, like for everything.

00:14:19I use it for roast dinner, basically.

00:14:21Every single...

00:14:23Roast dinner?

00:14:24Yeah, like as in...

00:14:25A whole roast dinner?

00:14:26Yeah.

00:14:27No, you can't.

00:14:27I might go.

00:14:28Okay.

00:14:29So the fish is ready.

00:14:30If you want to just start...

00:14:31Can I put some salt in this now?

00:14:32I have put it on.

00:14:33Okay.

00:14:34If you want to just start, just by picking out the garnish and laying it around.

00:14:37Certainly.

00:14:37Okay.

00:14:38And then...

00:14:39Oh, the fish is ready.

00:14:40We're done today, Jack.

00:14:41You heading back to Cornwall?

00:14:42I'm not actually.

00:14:43I'm actually going to see a big friend of the show.

00:14:47Yeah.

00:14:48The omelette challenge winner.

00:14:50The guy who was on my first ever...

00:14:52sat in the kitchen alongside Theo Randall doing his podcast.

00:14:55Are you?

00:14:56Yeah.

00:14:57Really?

00:14:58Nice.

00:14:59Yeah.

00:15:00I remember the first time I came on, he was so nervous.

00:15:01He was such a gentleman.

00:15:02Yeah.

00:15:03Oh, cool.

00:15:04Yeah.

00:15:05So we're going to do that.

00:15:06Okay.

00:15:07Yeah.

00:15:07Up in town for the afternoon.

00:15:09Very nice.

00:15:12Right.

00:15:13So once you turn that fish, you could practically turn it off, right?

00:15:16Pretty much turn that off.

00:15:17And rest that.

00:15:18I should have used that.

00:15:19There we go.

00:15:20And then you've got these little mushrooms to go around there.

00:15:22There we go as well.

00:15:23Okay.

00:15:24Really hot pan that one.

00:15:25You stop putting hot pans on the...

00:15:27Three.

00:15:28Three.

00:15:29Oh!

00:15:30That's a really hot pan that one.

00:15:31Thanks.

00:15:32Yeah.

00:15:33This is...

00:15:34Yeah.

00:15:35This is...

00:15:36It's like...

00:15:37We're coming on.

00:15:38I'm going to make a finger sandwich.

00:15:39LAUGHTER

00:15:42So that brills ready.

00:15:43And again, always like at the end, once you, you know, brills expensive fish, make sure

00:15:47a little bit of salt on at the end.

00:15:48Your dad's done fish finger tacos before.

00:15:50Oh, has he?

00:15:51Yeah.

00:15:52Oh.

00:15:53Yeah.

00:15:54Can you get tacos?

00:15:55Yeah.

00:15:56LAUGHTER

00:15:57That's the way to go with that.

00:15:58No way to go.

00:15:59Thank you very much.

00:16:00LAUGHTER

00:16:02That's the grill.

00:16:03And again, a little restaurant tip.

00:16:04We always put the smaller fillet down and then the bigger fillet on top.

00:16:07Yeah.

00:16:08Just to make it a bit bigger.

00:16:09And that's it.

00:16:10Happy?

00:16:11Yeah, very happy.

00:16:12Lovely.

00:16:12That's a grill casserole done with a cartouche to stop it sticking.

00:16:17And then some...

00:16:17..steamed kale with comfy slots à la ding-dong.

00:16:19Nice!

00:16:20LAUGHTER

00:16:22Alla ding-dong.

00:16:23Very good.

00:16:24Alla ding-dong.

00:16:25Very good.

00:16:26Right, Sheridan.

00:16:27There's your breakfast.

00:16:28Oh!

00:16:29Promise it's not fishy.

00:16:30It's not fishy.

00:16:31It's not fishy, fishy, fishy.

00:16:32Right, you'll see.

00:16:33What is in Welsh?

00:16:34Puppety ping.

00:16:35Puppety ping.

00:16:36Microwave.

00:16:37There you go.

00:16:37Puppety ping.

00:16:38Puppety ping.

00:16:39Yeah.

00:16:40What have we got?

00:16:41Well, this is one of those...

00:16:42dishes with the gutsy sauce that you could actually have either a light red or a rich white.

00:16:46So I've actually done both.

00:16:47in their own ways.

00:16:48So the rich white I've gone for is...

00:16:49It's lovely.

00:16:50It's lovely, isn't it?

00:16:51It's Wakefield Chardonnay.

00:16:52£10.97 in Asda.

00:16:54Aussie Chardonnay was kind of the backbone of what they always did, but this one...

00:16:57lower alcohol, 13%.

00:16:58A bit of oak to flesh it out for the texture.

00:17:01It's actually the flavour...

00:17:02of the oak that works really well with the mushrooms and the sauce.

00:17:04It's got that kind of lovely umami texture to it.

00:17:07Flavour rather to it.

00:17:08And it's one of those wines that also manages to feel like nice and bright.

00:17:11So it's...

00:17:12it's a delicious glass of wine.

00:17:13If you've forgotten what Aussie Chardonnay tastes like, this is the future of it for

00:17:16sure.

00:17:17Yeah.

00:17:17I like that.

00:17:18When I did my little notes on it, I wrote Mini Merceau.

00:17:20It's that French wine that costs an absolute...

00:17:22pack it, but that tastes pretty much dead ringer for it.

00:17:24And for Sheridan, I'm really excited by this.

00:17:27This is...

00:17:27This is my red option.

00:17:28This is Charity Red Ice Tea.

00:17:30It's £1.95 in weight.

00:17:32It started as a social enterprise idea and it supports lots of the people who actually

00:17:36make it basically.

00:17:37all the money goes back to them.

00:17:38It's rooibos tea, which is wild and organic.

00:17:40It's got a bit of passion fruit in there.

00:17:42It's a Mexican agave and it's just beautifully balanced.

00:17:44You get a little bit of texture and grip.

00:17:46It's savoury enough to go...

00:17:47with that.

00:17:48It's also deliciously...

00:17:49It's really nice though.

00:17:50It's really good.

00:17:52Really?

00:17:53Yeah.

00:17:54So they give a portion of their foundation some of the money...

00:17:57back.

00:17:58It's fair trade.

00:17:59It's good, isn't it?

00:18:00So nice.

00:18:01Tea red and white.

00:18:02Lovely.

00:18:03Very nice.

00:18:04Two and one.

00:18:05Poppy, you tried that in rehearsal.

00:18:06It is phenomenal and this goes...

00:18:07so well with it because it's rich but it's light so it's not like overpowering the fish.

00:18:11So it's really good.

00:18:12And those little...

00:18:13What is it?

00:18:14Shallots a la ding dong?

00:18:15Is that what the new name is?

00:18:16Yeah.

00:18:17They're really clever.

00:18:18I really like that.

00:18:19I'm going to use that quite a lot actually.

00:18:20Really good.

00:18:21Garlic is delicious.

00:18:22Oh my...

00:18:22Oh my goodness.

00:18:23Sorry.

00:18:24It's the whole point of the show Sheridan.

00:18:25Yeah.

00:18:26I know.

00:18:27Yeah.

00:18:27I'm watching.

00:18:28I'm such a super fan.

00:18:29I'm like, do I eat now?

00:18:30When do I...

00:18:31I'm all nervous.

00:18:32That's...

00:18:32That is amazing because I don't really eat fish.

00:18:33Yeah.

00:18:34But this doesn't taste fishy fish at all.

00:18:37It's absolutely...

00:18:37It's absolutely delicious and the garlic is...

00:18:38Oh.

00:18:39That sauce is worse as a treat, isn't it?

00:18:40It's amazing.

00:18:41It's really good, really rich.

00:18:42Warming bit.

00:18:43So nice.

00:18:44Scrumptious.

00:18:45Pops reminds us what you're doing in a bit.

00:18:46We've got ultimate roast potatoes.

00:18:47Mm-hmm.

00:18:47Pan-fried chicken thighs and a pan sauce with a bit of veg on the side.

00:18:51Ooh.

00:18:52Ooh.

00:18:53Don't forget.

00:18:54I don't know what you say.

00:18:55Mommy's out tonight.

00:18:56She's had a drink.

00:18:57I love all the jewels, by the way.

00:18:58I saw Sheridan.

00:18:59I was like, I put mine on as well.

00:19:00Very sparkly.

00:19:01The girls are on.

00:19:02Giving it a bit of a drink.

00:19:03Yeah.

00:19:04Yes.

00:19:05Don't forget, you're in charge of what I cook at the end of the show.

00:19:07Sheridan's idea of food heaven.

00:19:08A trio of antipasti.

00:19:09Glunin duo, bruschetta, confit.

00:19:12Benol, burrata, and polenta chips with arabiata sauce.

00:19:15Or her idea of food hell.

00:19:17Honey's inspired mackerel with sweet and sour beetroot.

00:19:19Log onto the website now.

00:19:20Have your say.

00:19:21Right, we're...

00:19:22We're heading to Thailand now, with Jack's old man, and Rick's enjoying a traditional

00:19:26Thai breakfast.

00:19:27We're not a slice of toast in sight.

00:19:29Have a look.

00:19:32Have a look.

00:19:33Have a look.

00:19:34I caught the train.

00:19:37We're heading to go further south, heading for Phuket.

00:19:40That all too familiar holiday destination.

00:19:42For so many people.

00:19:43The train goes past mile upon mile of...

00:19:47Green paddies dotted with sugar palms.

00:19:49And the landscape is much lusher than it was on...

00:19:52After leaving Bangkok.

00:19:55This is my stop at the terminus of Surrey.

00:19:57I'm a Britanny.

00:19:58I spent the night on that train, and I was woken...

00:20:02up by the porter, serving tea sweetened with condensed milk.

00:20:06Very comforting.

00:20:07I was met here by Toto, my new interpreter.

00:20:11Hi.

00:20:12Toto.

00:20:13Good morning, Rick.

00:20:14Good morning.

00:20:15Did you have breakfast yet?

00:20:16No, we are...

00:20:17Have you had some tea on the...

00:20:19We can have some local food over there.

00:20:21What is that?

00:20:22What have they got?

00:20:23They have chicken rice.

00:20:24Chicken rice.

00:20:25That sounds good.

00:20:26It's like a...

00:20:27For...

00:20:28Breakfast for Thai people.

00:20:29Oh, I'm very hungry.

00:20:30That would be great.

00:20:32Yeah.

00:20:33For breakfast.

00:20:34Yeah.

00:20:35For breakfast.

00:20:36Yeah.

00:20:37I'm always interested in breakfast around the world

00:20:40because they vary so much from country to...

00:20:42to country, culture to culture.

00:20:44After all, they say it's the most important...

00:20:47meal of the day.

00:20:48This chicken has been simmered in a light broth,

00:20:50and it's traditional to eat it...

00:20:52with a few drops of this hot chilli sauce.

00:20:55This chicken rice is...

00:20:57wonderful.

00:20:58I woke up in the middle of the night on the train

00:21:00from Wahin last night...

00:21:02and I thought...

00:21:03I probably had a bit too much Tom Yum Gung...

00:21:06because...

00:21:07I just had this sort of intense heat in my stomach,

00:21:10and I just thought...

00:21:11the Thai's...

00:21:12they eat chilli all the time.

00:21:14How do they get over it?

00:21:15And Toto's just said...

00:21:17for breakfast,

00:21:18they don't like anything too hot,

00:21:19and...

00:21:20this is just perfect!

00:21:22for a bit of a tender stomach.

00:21:24Do you ever have...

00:21:25bread or toast for breakfast?

00:21:26No.

00:21:27Oh no!

00:21:29It's something strange.

00:21:30Noodles.

00:21:31Yeah.

00:21:32It's London maybe,

00:21:33but...

00:21:34in London,

00:21:35people eat lunch,

00:21:36or maybe dinner.

00:21:37Oh, I see.

00:21:37Yeah.

00:21:38But...

00:21:39like...

00:21:40chicken rice,

00:21:41pork rice,

00:21:42also...

00:21:43crispy pork...

00:21:42Yeah.

00:21:43But...

00:21:44this is very popular.

00:21:45This is perfect.

00:21:46Not too much chilli.

00:21:47Yeah.

00:21:48Yeah.

00:21:49Not too spicy.

00:21:50Aha.

00:21:52I mentioned Thailand's most famous dish,

00:21:55the hot soup,

00:21:56tom yum gung.

00:21:57and Toto took me to see how it was really made.

00:22:00But first,

00:22:01we gathered oyster...

00:22:02mushrooms.

00:22:03I'm afraid I'm a bit accident prone.

00:22:05I'm always banging my head.

00:22:07They said to come and see the mushrooms,

00:22:10but I had to go down this...

00:22:12long,

00:22:13dark bit.

00:22:14And I didn't see the beam...

00:22:16until...

00:22:17Toto said...

00:22:18Thai people are quite small.

00:22:22Oh, dear.

00:22:23I was really suffering from lack of sleep.

00:22:26That's what...

00:22:27caused it.

00:22:28I was up all night on that rickety old train.

00:22:32What a chump.

00:22:33So, Toto's friends Pam and Somjai start by...

00:22:37preparing the mushrooms,

00:22:38and making coconut milk by adding water to freshly grated...

00:22:42coconut,

00:22:43and squeezing it.

00:22:44This soup is notoriously hot...

00:22:47and I'm a little bit concerned about the number of chillies going in.

00:22:52It's about 25.

00:22:5325?

00:22:54Yes.

00:22:55That's going to be terribly hot.

00:22:57For Thai people,

00:22:59this is simple.

00:23:00Wow.

00:23:02Next,

00:23:03they chop up some galangal,

00:23:04so fresh and fragrant.

00:23:06Lemon...

00:23:07and grass,

00:23:08of course,

00:23:09and quite a few limes.

00:23:10And this gets put into a...

00:23:12stock made with water and coconut milk.

00:23:15Very easy, don't you?

00:23:16She's just...

00:23:17putting some sugar in now.

00:23:18I must say,

00:23:19I'm fascinated by this.

00:23:20I mean,

00:23:21you can read...

00:23:22recipes for Tumiang...

00:23:24Tumiang-kun.

00:23:25Tumiang-kun.

00:23:26Tumiang-kun.

00:23:27Tumiang-kun.

00:23:28Tumiang-kun.

00:23:30Tumiang-kun.

00:23:31Tumiang-kun.

00:23:32Tumiang-kun.

00:23:33Tumiang-kun.

00:23:34Tumiang-kun.

00:23:35Tumiang-kun.

00:23:36Tumiang-kun.

00:23:37I still can't get it.

00:23:38No.

00:23:37Now for some salt,

00:23:38chopped up spring onions,

00:23:40coriander leaves

00:23:41and all those...

00:23:42Tumiang-kun.

00:23:43Tumiang-kun.

00:23:44Tumiang-kun.

00:23:45Tumiang-kun.

00:23:46Tumiang-kun.

00:23:47By the way...

00:23:47Tumiang-kun.

00:23:48Tumiang-kun.

00:23:49Tumiang-kun.

00:23:50Tumiang-kun.

00:23:51Tumiang-kun.

00:23:52Tumiang-kun.

00:23:53Tumiang-kun.

00:23:54Tumiang-kun.

00:23:55Tumiang-kun.

00:23:56Tumiang-kun.

00:23:57Tumiang-kun.

00:23:58Tumiang-kun.

00:23:59Tumiang-kun.

00:24:00Tumiang-kun.

00:24:01Tumiang-kun.

00:24:02Tumiang-kun.

00:24:03Tumiang-kun.

00:24:04Tumiang-kun.

00:24:05Tumiang-kun.

00:24:06Tumiang-kun.

00:24:07Tumiang-kun.

00:24:08Masses of mushrooms, loads of tomatoes, five limes, tons of coriander...

00:24:13...the root as well, and you get these back in the UK, you get these...

00:24:18...recipes and it's saying like a, you know, one lime, four...

00:24:23...sorry, should be in grams, whatever it is, 100 grams of mushrooms...

00:24:27...this is just...

00:24:28...bang, bang, bang, and that's why when you taste it, it's got such a great...

00:24:33...deep flavour.

00:24:35What you saw going in a few moments ago...

00:24:38...was Namprik Pau, a roasted chilli paste, and not for the faint-hearted.

00:24:43It gives the dish three things.

00:24:45It's heat, depth of flavour and colour.

00:24:48Before serving, the ladies complete the soup by adding more of the fresh ingredients...

00:24:53...like tomatoes, coriander, spring onions, kaffir lime leaves, and of course...

00:24:58...lime juice.

00:24:59A quick taste determines the need for a little more fish sauce.

00:25:03I'm now beginning to understand why Tom Yumgung is so highly regarded.

00:25:08...as an icon of Thai cuisine.

00:25:10Finally, to give the soup an extra touch...

00:25:13...of luxury, the first pressing of the coconut milk is added.

00:25:18I couldn't have hoped to taste this soup anywhere better than with this family of...

00:25:23...the farmers, where growing most of the essential ingredients...

00:25:26...plays a large part in their livelihood.

00:25:28It's good.

00:25:29It's really good.

00:25:30It's good.

00:25:31It's really good.

00:25:32Yeah.

00:25:33I'm alright.

00:25:34I'm alright.

00:25:35I'm alright.

00:25:36I'm alright.

00:25:37I'm alright.

00:25:38I'm alright.

00:25:39I'm alright.

00:25:40I'm alright.

00:25:41I'm alright.

00:25:42I'm alright.

00:25:43I'm alright.

00:25:44I'm alright.

00:25:45I'm alright.

00:25:46I'm alright.

00:25:47I'm alright.

00:25:48I'm alright.

00:25:49I'm alright.

00:25:50I'm alright.

00:25:51I'm alright.

00:25:52I'm alright.

00:25:53I'm alright.

00:25:54I'm alright.

00:25:55I'm alright.

00:25:56I'm alright.

00:25:57I'm alright.

00:25:58I'm alright.

00:25:59I'm alright.

00:26:00I'm alright.

00:26:01Thanks for that.

00:26:06Is he accident-prone?

00:26:08You must have seen the scene with the mandolin from back in the day.

00:26:10Oh yeah.

00:26:11Oh, they're swearing and bleeping it out, yeah, I do remember that.

00:26:14It's a bit of a...

00:26:16He's a bit fond of DIY, isn't he?

00:26:17Oh, don't.

00:26:18And a head torch.

00:26:19Yeah, and a head torch, yeah.

00:26:21I love that.

00:26:22It trumps his head a lot, yeah.

00:26:23Rick's starting a head torch.

00:26:24Yeah.

00:26:25Right, anyway, enough...

00:26:26Okay, so Sheridan, as we mentioned, Ollie and I saw a woman in mind last night.

00:26:31Absolutely loved it.

00:26:32There's a part in the play, one of the characters, Muriel...

00:26:36Played by Louise Beerly.

00:26:38Yeah.

00:26:39She is a terrible...

00:26:41And she makes an omelette using Earl Grey tea instead of herbs.

00:26:44That's right, yeah.

00:26:45And it was all...

00:26:46So we thought we'd do an Earl Grey tea recipe with duck.

00:26:49Because you don't have to just use it in sweet things.

00:26:51So I'm going to make a little Earl Grey tea dressing to go with this duck salad.

00:26:56Um...

00:26:57And what were you talking about?

00:26:58Bergamot, isn't it?

00:26:59Yeah, it's in Bergamot.

00:27:00Because you used it in...

00:27:01Desserts quite a bit, but...

00:27:02Yeah.

00:27:03So...

00:27:04I mean, you usually see it slugged in a load of prunes.

00:27:05Yeah.

00:27:06Don't you?

00:27:06Yeah.

00:27:07Yeah.

00:27:08Or panna cotta.

00:27:09Anyway, so I'm going to make a little dressing out of this.

00:27:10Um...

00:27:11So...

00:27:11We've got the Earl Grey tea here, which is quite strong.

00:27:14Uh...

00:27:15I'm going to make it even stronger by...

00:27:16Bringing it down a bit more.

00:27:17And then I've got some honey in there to sweeten it.

00:27:19A little bit of balsamic vinegar.

00:27:21And some...

00:27:22Um...

00:27:23Mustard.

00:27:24What's that called?

00:27:25Dijon mustard.

00:27:26Um...

00:27:26And that's it.

00:27:27Toss it together.

00:27:28A few nuts.

00:27:29A bit of manchego.

00:27:30A little salad.

00:27:31Nice.

00:27:32Bosh.

00:27:33Good.

00:27:31Pappy.

00:27:32We're going to do all that in about seven minutes.

00:27:34Uh...

00:27:35Right.

00:27:36So while...

00:27:36We're going to get on with this.

00:27:37Uh...

00:27:38Let's talk about the play.

00:27:39Woman in Mind.

00:27:40Um...

00:27:41It's the...

00:27:41Um...

00:27:42The anniversary of it.

00:27:43And it's an Alan Eggbourne play.

00:27:44It is.

00:27:45Yeah.

00:27:46Uh...

00:27:46Still relevant today.

00:27:47Now I met...

00:27:48Uh...

00:27:49Well we met.

00:27:50We met.

00:27:51We did.

00:27:51The early woman in the...

00:27:52Um...

00:27:53In the bar.

00:27:54Last night.

00:27:55Uh...

00:27:56In the interval.

00:27:56And...

00:27:57What?

00:27:58That's funny.

00:27:59I'm terrified about it.

00:28:00Why is that funny?

00:28:01It's so dodgy.

00:28:02Just...

00:28:03Where are we going?

00:28:04Come on, Ali.

00:28:05Come on, come on, come on.

00:28:06So we met this lovely woman in the bar.

00:28:07She was...

00:28:08She was talking...

00:28:09She was talking to us about...

00:28:10Uh...

00:28:11About...

00:28:11Alan Eggbourne.

00:28:12And how...

00:28:13He writes about how...

00:28:14Sort of basically downtrodden women.

00:28:16Uh...

00:28:17And being chained to the sort of kitchen sink.

00:28:18Uh...

00:28:19And this is very much like that, wasn't it?

00:28:20Yes!

00:28:21Yeah, yeah.

00:28:22That's where I was going.

00:28:23Beautiful.

00:28:24I'm relieved.

00:28:25And breathe.

00:28:26Yeah.

00:28:27Yeah.

00:28:28And he's a brilliant playwright, obviously.

00:28:29And this is one of his...

00:28:30Uh...

00:28:31Uh...

00:28:32It's kind of probably one of...

00:28:33Most people's favourites.

00:28:34Who are our Alan Eggbourne fans, but...

00:28:36It hasn't been done for a long time.

00:28:38Yeah.

00:28:39It was big in the 80s.

00:28:40Uh-huh.

00:28:41Julie Mackenzie.

00:28:41He did it.

00:28:42But it's a brilliant play.

00:28:43I mean, I think...

00:28:44Uh...

00:28:45You know, it is still relevant.

00:28:46It's about mental health.

00:28:46Yeah.

00:28:47But it's very funny.

00:28:48It's like a dark comedy.

00:28:49Um...

00:28:50And he's such a genius with his...

00:28:51writing.

00:28:52So...

00:28:53It's...

00:28:54It's nice to put it on and like...

00:28:55We've just done a slightly modern twist with it.

00:28:56But it's...

00:28:56Still very much set in the 80s.

00:28:57About a woman...

00:28:58Who is in a...

00:28:59Like...

00:29:00Loveless marriage.

00:29:01Yep.

00:29:02Has that kind of mundane family.

00:29:03And then dreams of this fantasy family.

00:29:05Who...

00:29:06Who are quite the opposite.

00:29:07Um...

00:29:08And then those lines get blurred.

00:29:09And it all gets a bit chaotic in the second half.

00:29:11But it's...

00:29:12It's funny.

00:29:13But also quite heartbreaking.

00:29:14Uh...

00:29:15It absolutely is.

00:29:16And you're on stage the whole time.

00:29:16Yeah.

00:29:17You're either sort of falling down.

00:29:18Yeah.

00:29:19Or...

00:29:20Or just standing there.

00:29:21Yeah.

00:29:21And that's quite intense.

00:29:22It is.

00:29:23But it's kind of fun.

00:29:24Because I...

00:29:25You know, before I go on, I'm like...

00:29:26Right.

00:29:26Here we go.

00:29:27I know I'm not coming off stage for the next...

00:29:28Well, the interval.

00:29:29But then...

00:29:30Yeah.

00:29:31You've got two hours on stage.

00:29:31And then...

00:29:32The cast will say...

00:29:33The interval goes quick.

00:29:34By the time you've been to the toilet, you've bought a separate train.

00:29:36Bell's going.

00:29:37You've got to be back in.

00:29:38Cue for the bar.

00:29:39Yeah.

00:29:40But yeah, no, it's...

00:29:41Yeah.

00:29:42Once you're out there, it's fun.

00:29:43Because you think, right, here we go.

00:29:44And the casts are amazing.

00:29:45They're all so...

00:29:46Talented.

00:29:47And they all come on at different times.

00:29:48So, I'm in the fantasy family than the real family.

00:29:50So, it's kind of...

00:29:51Nice being out there.

00:29:52Because you're constantly getting all these different energies coming on.

00:29:54It's great.

00:29:55I mean, the setting is brilliant.

00:29:56Because, I mean...

00:29:56For people who haven't seen it.

00:29:57But you need to go and see it.

00:29:58Erm...

00:29:59Your character smashes her head.

00:30:01Yes.

00:30:02She's got this head injury.

00:30:03So, she dips in and out of reality.

00:30:06And watch her...

00:30:07Her fantasy life.

00:30:08Yeah.

00:30:09So, you're playing two parts.

00:30:10Yeah, kind of.

00:30:11Yeah.

00:30:12They start off as, like, hallucinations.

00:30:14And the husband's, like, gorgeous and really...

00:30:16attentive.

00:30:17She's got this daughter who adores her.

00:30:19And a brother who's really protective.

00:30:21In the fantasy family.

00:30:22And in the real family, she's got a very grumpy...

00:30:25Erm...

00:30:26Her husband, who's a vicar.

00:30:27And his sister-in-law, who can't cook.

00:30:29Hence, the Earl Grey omelette.

00:30:31And, erm...

00:30:32She's like Mrs Doyle.

00:30:33Yeah, she is.

00:30:34Father 10.

00:30:35Father 10, she is.

00:30:36You will, you will.

00:30:37Erm...

00:30:38But, yeah.

00:30:39And then a son who's run away to a cult and doesn't speak to her.

00:30:41So, yeah.

00:30:42It's two totally different worlds.

00:30:43Erm...

00:30:44And at first it's just hallucinating, but then it all gets...

00:30:46very dark and she loses her mind.

00:30:48And it's...

00:30:49It's...

00:30:50It's very intense.

00:30:51The second...

00:30:52The second half.

00:30:53The second half.

00:30:54And you...

00:30:55You sort of...

00:30:56I think you said yourself...

00:30:56You kind of draw on your own personal experiences with that.

00:30:58Yeah, yeah.

00:30:59I mean that's why the...

00:31:00When I got sent the...

00:31:01To play I was like wow...

00:31:02You know it's...

00:31:03Apparently Alan Abel won't...

00:31:04It was quite autobiographical.

00:31:06About his mum went through something similar.

00:31:08Right.

00:31:09Erm...

00:31:10And I'd obviously been through...

00:31:11Erm...

00:31:12Quite a public meltdown.

00:31:13Erm...

00:31:14So I...

00:31:15When I got the play I just instantly...

00:31:16It was like this is amazing.

00:31:17And I totally relate it.

00:31:18And also I think...

00:31:19You know a lot of people have mental health issues.

00:31:21And there's a moment in time.

00:31:22And then they come through them you know.

00:31:23So...

00:31:24Yeah.

00:31:25I thought well now I'm in a better place.

00:31:26This is...

00:31:26It's a great part to tackle.

00:31:27And I can bring some of it.

00:31:28Hopefully to it.

00:31:29And then leave it on stage.

00:31:30And then go away.

00:31:31So that's on.

00:31:32I mean you are a human rainbow.

00:31:33Which...

00:31:34Which is very handy.

00:31:35Because you know for a large...

00:31:36Portion of the second act.

00:31:37Or the second half I should say.

00:31:38You actually spend time in the rain.

00:31:40It rains...

00:31:41On stage.

00:31:42Which is something that's extremely unusual for the West End.

00:31:44But...

00:31:45What's that like as a...

00:31:46As an actor?

00:31:46It's so exciting.

00:31:47Yeah.

00:31:48I love it Ollie.

00:31:49It's like...

00:31:50It's like 20 minutes.

00:31:51It's a long time.

00:31:52It's a long time.

00:31:53I'm drenched by the end.

00:31:54But it's great having a rain machine in theatre.

00:31:56I've always wanted to do that.

00:31:57Yeah.

00:31:58If you come do it as a Minak theatre in Cornwall.

00:31:59It would just rain naturally the whole time.

00:32:01Have you...

00:32:02Have you trodden the balls, Jack?

00:32:03I've been...

00:32:04I've been raining on down there.

00:32:05I've just trodden the balls myself.

00:32:06I mean, however...

00:32:07I mean, that was obviously...

00:32:08That's tough doing that sort of day in, day out.

00:32:10But when...

00:32:11When Ollie and I came round the back to meet you.

00:32:13Yeah.

00:32:14I thought it was a great icebreaker.

00:32:15The fact you met us in a...

00:32:16Wow.

00:32:17Yeah, that was amazing.

00:32:18I did.

00:32:19That was awesome.

00:32:20I did.

00:32:21I literally came out of the bathroom in a...

00:32:21little yellow towel.

00:32:22I was like...

00:32:23I felt like I'd known you years.

00:32:24It wasn't one of the tears carry-on scene.

00:32:25It was.

00:32:26I was like...

00:32:27I shouldn't have just gone like that.

00:32:28Well, I didn't let it show up.

00:32:29No, it was.

00:32:30No, that...

00:32:31The cast really was amazing.

00:32:32I mean, Ramesh Ranganathan...

00:32:33Oh.

00:32:34It's his first time, isn't it?

00:32:35It's his first time it's doing a play.

00:32:36Yeah.

00:32:37He was brilliant.

00:32:38He was brilliant, isn't he?

00:32:39He's so funny in it.

00:32:40And it's such a different character to his persona.

00:32:41Yeah.

00:32:42Which is so chill to lay back.

00:32:43But the character's so like this bumbling doctor who can't do anything.

00:32:46Right.

00:32:47But he's brilliant.

00:32:48And the whole cast, honestly, they're just a brilliant team.

00:32:51Loving it.

00:32:52Yeah, it's really good.

00:32:53We really thought it was first rate.

00:32:54We genuinely couldn't sleep after it.

00:32:55We were messaging each other and...

00:32:56We were just...

00:32:57All of the energy kind of tumbled into us.

00:32:58It was fun.

00:32:59Oh, really?

00:33:00It was so nice that you came...

00:33:01Yeah.

00:33:02Well, I mean...

00:33:03It must be quite hard, you know?

00:33:05You go through all that...

00:33:06About all the emotions.

00:33:07And then, you know, for idiots like us to turn up and go, hi!

00:33:11Oh, it's great!

00:33:12That's what's really hard.

00:33:13No, that's what's great.

00:33:14Because then it's like, you can just...

00:33:16Leave it all on the stage.

00:33:17And then we had a real good giggle, didn't we, about the stage?

00:33:19It did.

00:33:20In my dressing room.

00:33:21But...

00:33:22Mum doesn't know you.

00:33:23Oh, Matt, you've just outed the dog.

00:33:24Oh, no, you've outed me.

00:33:25Never mind.

00:33:26Little...

00:33:27Yeah, I've got a new dog.

00:33:28And my mum doesn't...

00:33:29Is mum watching?

00:33:30Mum's watching, it's her birthday tomorrow.

00:33:31I brought myself a dog.

00:33:32What's your mum's name?

00:33:33Um, Marilyn.

00:33:34Oh, Marilyn.

00:33:35Happy birthday, Marilyn!

00:33:36And then, don't worry about the dog.

00:33:37It's lovely.

00:33:38Oh, no!

00:33:39Can we bring Winnie the dog out?

00:33:40Yes!

00:33:41Well, she knows now, so...

00:33:42She's so adorable.

00:33:43She is cute.

00:33:44Honestly, she's a...

00:33:45Yeah, I saw her...

00:33:46She's a great...

00:33:46Your mum doesn't know you have a dog.

00:33:47She does now.

00:33:48Well, I...

00:33:49Because I'm about to...

00:33:51She does a very similar thing.

00:33:52Are you?

00:33:53Yeah, but my mum doesn't know.

00:33:54Oh!

00:33:55Why are we scared of our...

00:33:56I don't know.

00:33:57Why does mum's not like dogs?

00:33:58Is this a thing?

00:33:59My mum loves dogs.

00:34:00She has a thing.

00:34:01Yeah.

00:34:01I'm just waiting to tell...

00:34:02Have you told her now?

00:34:03Well, yeah.

00:34:04There we go.

00:34:05We'll both come out.

00:34:06Yeah, you'll meet Winnie then.

00:34:09You don't chat, Harold.

00:34:10That'd be good.

00:34:11Mazza, you getting a dog?

00:34:12You what?

00:34:13Mazza, you getting a dog?

00:34:14Mazza.

00:34:15I would get a dog, but I'm away...

00:34:16I've got my cats.

00:34:17I love my cats.

00:34:18Okay, Laura.

00:34:19You know dogs can go with you.

00:34:20LAUGHTER

00:34:21That's like having a kid.

00:34:22Yeah, they're nice.

00:34:23You know what I mean?

00:34:24I like dogs.

00:34:25Anyway.

00:34:26Shall I tell you about the recipe?

00:34:29LAUGHTER

00:34:30Nothing yet.

00:34:31I like dogs.

00:34:32Just like...

00:34:33New presenter of Crofts?

00:34:34LAUGHTER

00:34:35Oh, I love that.

00:34:36I don't give any of these try.

00:34:37LAUGHTER

00:34:38Do it so best strictly.

00:34:39LAUGHTER

00:34:40Right.

00:34:41So the duck breast.

00:34:42What do I do to that?

00:34:44So, into a cold pan.

00:34:46Cold pan.

00:34:47I'm going to tell you all my tips now.

00:34:49Cold pan, right, renders the...

00:34:51Very fat.

00:34:52Nice and slowly.

00:34:53Gets it nice and crispy.

00:34:54Turn it over.

00:34:55And then just seal the bottom.

00:34:56And then here I've got a couple of bits of onion or potato or something like that.

00:35:00And that's the...

00:35:01The base for the duck.

00:35:02So you sit the duck on that and it doesn't scorch on the base.

00:35:05And then I brush...

00:35:06Brushed in honey.

00:35:07Black pepper.

00:35:08Bit of thyme.

00:35:09Goes into the oven about 15 minutes.

00:35:11Or so.

00:35:12Let it rest.

00:35:13And then thinly slice it.

00:35:16Sauce.

00:35:17What did a sauce have?

00:35:18Bit of mustard.

00:35:19The Earl Grey tea.

00:35:21But some vinegar.

00:35:22Bit of oil.

00:35:23A little bit of honey.

00:35:24That's about it.

00:35:25And...

00:35:26And we saw the play obviously in London, but you're taking on the road.

00:35:29I am, yeah.

00:35:30So we're in London at the Duke...

00:35:31New York Theatre till the 28th of February and then we're going to Sunderland, Sunderland Empire.

00:35:36In March.

00:35:37First week in March.

00:35:38And then we're going to Glasgow.

00:35:39Nice.

00:35:40So yeah.

00:35:41It's going to be nice to take it up north.

00:35:43Do you like the travelling around?

00:35:44I do.

00:35:45You know what?

00:35:46If I had more time...

00:35:46I would have done more sissies because it's...

00:35:48I love touring.

00:35:49Because when you're taking a show to someone's hometown...

00:35:50Yeah.

00:35:51They really come out and have a proper good night of it.

00:35:53You know, they're there to support you, so...

00:35:54Yeah.

00:35:55And no offence to the London audience.

00:35:56They're great.

00:35:57But I do...

00:35:58It's not upset then, shall they?

00:35:59Yeah, no, it's not.

00:36:00But yeah, we need to take it up.

00:36:01It's much more fun.

00:36:02Right, so...

00:36:03Can I just say, it's very nice watching him...

00:36:05I'd...

00:36:06I'd love this for me.

00:36:07A man cooking.

00:36:08He's good, isn't he?

00:36:09He's really good.

00:36:10I know.

00:36:11I'm an all-rounder, Sheridan.

00:36:11I can't cook at all.

00:36:12You are an all-rounder, you.

00:36:14A bit of DIY.

00:36:15Fix your...

00:36:16Do you?

00:36:17No.

00:36:18I can do that.

00:36:19I can fix my work.

00:36:20I just can't.

00:36:21Can you?

00:36:22Yeah.

00:36:23Really?

00:36:24Sure, I could if I tried.

00:36:25Walk your dog.

00:36:26Right, there you go.

00:36:28Wow.

00:36:29Do you have a bit of a duck salad?

00:36:31Hey, an Earl Grey.

00:36:32What do you want me to make at the end of the show?

00:36:34Will it be Sheridan's Food Heaven, Auntie Pasty?

00:36:36If so, I'm going to make a trio of dishes including a duo bruschetta with some ricotta...

00:36:41fried polenta chips with spicy arabiata sauce and finally...

00:36:46a burrata with some confi-penel and a pine nut pan grattato.

00:36:49Or her idea of food hell mackerel and...

00:36:51Japanese flavours.

00:36:52No.

00:36:53So, I'm going to grill some mackerel, glazed in teriyaki, ginger and garlic...

00:36:56I'm going to serve the mackerel with sweet and sour beet juice and the soy and edamame

00:36:59bean dressing.

00:37:00The choice is yours.

00:37:01Log out to the web.

00:37:01I'm going to go upside-down.

00:37:02Have your say.

00:37:03This is delicious.

00:37:04Yeah?

00:37:05I can't take it.

00:37:06Yeah, the Earl Grey...

00:37:06I was scared of.

00:37:07But actually delicious.

00:37:08Well, the key to that is completely disguising it in other flavors.

00:37:11Very good.

00:37:12Very good.

00:37:13Or leave it out.

00:37:14Yeah.

00:37:16Joking.

00:37:17Delicious.

00:37:18Right, we're off to Ireland now with Anna Hoare and she's whipping up an Irish classic

00:37:21Jane Ward.

00:37:22But as ever, Anna, she's giving it a modern makeover.

00:37:25Take a look.

00:37:26Wait a minute.

00:37:27Bye.

00:37:31I'm going to make the ultimate celebration of Shane's roots.

00:37:34By cooking a traditional Irish...

00:37:36Irish dish of bacon and cabbage.

00:37:38It's one of my favorites.

00:37:41But I can't resist giving it a modern twist.

00:37:44This dish is...

00:37:46Sounds like a play on what is the national dish of Ireland, which is bacon and cabbage.

00:37:50Yep.

00:37:51Did you...

00:37:51Did you ever have bacon and cabbage growing up?

00:37:52All the time.

00:37:53Did you?

00:37:54Yeah, because I'm one of seven kids.

00:37:56So...

00:37:57Seven!

00:37:58Yeah.

00:37:59I got three brothers, three sisters, so it was...

00:38:00It was an amazing...

00:38:01Mad household.

00:38:02And so, yeah, there was always something being peeled.

00:38:06Always food, so we never went without.

00:38:09So, I've...

00:38:11Crisped up the rashers here, which are going to give a really nice flavor to our...

00:38:16kind of stuffed cabbage.

00:38:17But I always find that when you're trying to cut rashers...

00:38:21Yes.

00:38:22When they're raw, it's tricky.

00:38:23You need a really sharp knife, so...

00:38:24Literally.

00:38:25If you cook the rashers before you chop them...

00:38:26It's much easier to chop, but also you get loads of flavor.

00:38:29And then the same pan that I've cooked the rashers...

00:38:31Because then I will be cooking the mix.

00:38:33Okay.

00:38:34For the mix, I'm melting...

00:38:36Water with thyme and garlic, and then the onion.

00:38:39Which I'll leave to cook while I prepare.

00:38:41The veg.

00:38:42Was music in your blood?

00:38:44Was it in your family?

00:38:45There was always...

00:38:46The singing going on.

00:38:47It's kind of like the musical Waltons.

00:38:48In a sense.

00:38:49So, music was always there.

00:38:51And there's a few other singers in my family as well.

00:38:53So, essentially, you were training for X Factor...

00:38:54Long before I knew.

00:38:55Because everybody...

00:38:56Was battling.

00:38:57I was manifesting it.

00:38:58So, they basically was my judges.

00:38:59That is brilliant.

00:39:01Once the carrots are peeled, dice and add them to the pan.

00:39:05Along with the baking...

00:39:06Which has been cut into small pieces.

00:39:09Give it a quick stir.

00:39:11And then add them to one side.

00:39:12In a fresh pan.

00:39:13Brown off some pork mince.

00:39:14So, you...

00:39:16You could do this with beef mince.

00:39:17Chicken mince.

00:39:18Whatever you want.

00:39:19Same...

00:39:20The whole thing will work.

00:39:21But by caramelizing it, you just take it to the next level.

00:39:24I love that.

00:39:25I love that.

00:39:26So, you just want to get a nice colour on it.

00:39:28Oh, wow.

00:39:29That smells amazing.

00:39:30That smells amazing.

00:39:31At the bottom of the pan, there's like caramelization of little bits.

00:39:34Okay.

00:39:35And that's the magic.

00:39:36That's the stuff you don't want to lose.

00:39:38Okay.

00:39:39So, I'm adding water to it.

00:39:40It's called...

00:39:41Deglazing.

00:39:42Okay.

00:39:43And it's the high heat and then the cold liquid going in.

00:39:45Releases...

00:39:46Releases all those meat juices off the base of the pan.

00:39:48Wow.

00:39:49And then you can see the colour immediately has changed.

00:39:51Yeah.

00:39:52For the water.

00:39:53Okay.

00:39:54And I'm just going to add this to this.

00:39:56And we're going to make a cartouche.

00:39:59And what it does...

00:40:01is that as the steam rises, in that steam, you get a smell.

00:40:06Okay.

00:40:07So, if you get a smell, it means flavour is disappearing.

00:40:09Right.

00:40:10So, when you have a cartouche...

00:40:11It's the cartouche and it kind of keeps the flavour in your dish.

00:40:14Oh, that's so good.

00:40:15Next, it's...

00:40:16time to begin making the leek and potato puree.

00:40:19First, I'll melt some butter with...

00:40:21garlic and then add thyme and then the leeks to the pan.

00:40:25So...

00:40:26In here, I've added cream and dairy in there as well.

00:40:29And the reason being is that that's going to...

00:40:31draw out the maximum flavour from the leek.

00:40:33Mm-hmm.

00:40:34And we're cooking the leek for a little bit longer because we've used...

00:40:36the whole leek.

00:40:37We're not wasting any of the leek.

00:40:38So, parts of the leek can be a little bit tough.

00:40:40And what I...

00:40:41what I want to do is kind of cook that through so that by the time I'm adding in my potato...

00:40:46those, that that's soft enough so that really we're just waiting for the potato to cook.

00:40:49OK.

00:40:50And then we're ready to puree it.

00:40:51Yeah.

00:40:52So, my potatoes are going in.

00:40:53Yeah.

00:40:54And...

00:40:55I want to make sure that...

00:40:56it's just covered in liquid.

00:40:57Yeah.

00:40:58So, I'm going to put a tiny drop more chicken stock in.

00:41:01and then our cartouche on top.

00:41:04So, I'd say we're going to simmer that now for about...

00:41:0615, 20 minutes on a, on a real low heat.

00:41:09Yeah.

00:41:10And then we'll be ready to blend that.

00:41:11Amazing.

00:41:12Once the potatoes are soft, we remove from the heat and I'll get chained.

00:41:16fish out all the time before we blend.

00:41:18While he does that, I'll prepare the cabbage.

00:41:21for the cabbage balls.

00:41:22And I have a great hack.

00:41:25The nature of...

00:41:26soy cabbage is that.

00:41:27It's quite firm and loads of character to it.

00:41:30But if you freeze...

00:41:31If you freeze it raw, what happens is that it kind of makes it more pliable.

00:41:36Okay.

00:41:37And soft.

00:41:38And if you take a rolling pin, you kind of...

00:41:41flatten out then these kind of nooks and crannies.

00:41:43Ah, yes.

00:41:44Of course.

00:41:45Meaning when we go to actually create...

00:41:46these little cabbage balls.

00:41:47Yeah.

00:41:48It's just going to be easy peasy.

00:41:50Lemon squeezy.

00:41:51Clever.

00:41:52Our potatoes and leeks are ready to be pureed.

00:41:55Blend...

00:41:56really well.

00:41:57And to make it extra smooth, pass the mixture through a sieve.

00:42:01While Shane gets on with that, I'm going to finish the filling by adding fresh...

00:42:06herbs and some butter.

00:42:07And now we're ready to parcel inside the softened cabbage.

00:42:11So you take a teaspoon of your mix.

00:42:14Mm-hmm.

00:42:15Or...

00:42:16Or...

00:42:16Or two.

00:42:17You want a kind of a bit of a pile.

00:42:18So yeah, that looks about right.

00:42:19So once you've got a nice pile...

00:42:20Yep.

00:42:21You're going to bring one part over.

00:42:22Yep.

00:42:23And then as you fold it over...

00:42:26you kind of are going to fold it in on top of itself.

00:42:29Mm-hmm.

00:42:30So it's like you're pushing to keep...

00:42:31a round shape.

00:42:32Mm-hmm.

00:42:33Okay.

00:42:34And then you make a beautiful little nugget like that.

00:42:36Yeah.

00:42:37Okay.

00:42:38It's a bit fiddly, but really worth it.

00:42:41And...

00:42:41just keep going until all the stuffing mix is used up.

00:42:44I'm going to put a little bit of...

00:42:46chicken stock in here.

00:42:47Okay.

00:42:48Just to kind of help braise...

00:42:51the whole cabbage.

00:42:52And then a little...

00:42:54small little knob of butter.

00:42:56just kind of dot it around.

00:42:58Tell you what, I'm going to pop this in the oven.

00:43:00If you lay the table...

00:43:01we should be ready at the same time.

00:43:06So there we have it.

00:43:10Field fresh...

00:43:11Savoy cabbage.

00:43:12Filled with local bacon and veg.

00:43:15Served on a silk...

00:43:16cookie smooth potato and leek puree.

00:43:19Humble ingredients...

00:43:21are treated with the utmost respect.

00:43:23Thanks.

00:43:24Cheers.

00:43:25Cheers, my love.

00:43:26with that audience...

00:43:28I believe in you, Anna.

00:43:30Are you ready?

00:43:31I can't seem to get it onto my fork.

00:43:36Stunning, it is absolutely.

00:43:41I love food like this so much because, you know, there's nothing here.

00:43:46That seems to be glamorous but all together, it's so amazing.

00:43:51It's so nice, full of flavour, so much of flavour.

00:43:54And just to have it in the cabbage, that's what's blown my mind.

00:43:57Because normally I put this in a burrito or something.

00:44:00But this is stunning.

00:44:01Thanks.

00:44:06Thanks to Anna and Shane.

00:44:07Still to come, Greg Boyd is going to help us celebrate Burns Night with a classic morning roll.

00:44:11That's stuffed with Scottish ingredients and a very special hot sauce.

00:44:14You probably won't encounter anywhere else.

00:44:17And what do you want me to make at the end of the show?

00:44:18Would it be Sheridan's idea of Food Heaven, a trio of delicious antipasti?

00:44:21or her idea of Food Hell Japanese inspired mackerel?

00:44:24Log on to the website now and have your...

00:44:26What do you want me to say?

00:44:27Um...

00:44:28Popular.

00:44:29Have a look at this.

00:44:30Look over here.

00:44:31Maria.

00:44:32There she is.

00:44:33Marilyn, meet Winnie.

00:44:34Winnie Fred.

00:44:35Aww.

00:44:37Look at that dog.

00:44:38Find the lens.

00:44:39How old is she?

00:44:40How old is her?

00:44:41How old is she?

00:44:42How old is she?

00:44:43How old is she?

00:44:44She's four months.

00:44:45Oh my word.

00:44:46Oh mum, I'm sorry.

00:44:47I'm sorry.

00:44:48Hello.

00:44:49How can you not love that?

00:44:50I know.

00:44:51The traitor's reveal.

00:44:52It's the...

00:44:53Honestly.

00:44:54It's the...

00:44:55It's the...

00:44:56She's such a... Keep Winnie happy.

00:44:59What a lovely person.

00:45:01Poppy!

00:45:02Don't even talk to me.

00:45:03Do you know what?

00:45:04She had to have new makeup because she's like...

00:45:06Oh!

00:45:07That is the cutest...

00:45:08You're quite emotional at the moment.

00:45:09...I've ever seen...

00:45:10Not...

00:45:11No, but that is so cute.

00:45:12My baby's cute, but that is the cutest thing I've ever seen.

00:45:16I love...

00:45:17Brussels Griffins are my fav...

00:45:18One of my favourite dancers.

00:45:19You're the best, aren't you?

00:45:20I'm really distracted.

00:45:21Sorry.

00:45:22I don't know how this is going to go down.

00:45:24Matt, you might have to carry me through this.

00:45:26That is the cutest thing I've ever seen.

00:45:27From Poppy to Poppy.

00:45:28Can I come and have a lunch in a minute?

00:45:29I need to come and have a lunch in a minute.

00:45:30Of course.

00:45:31Right.

00:45:32Anyway, sorry.

00:45:33Right.

00:45:34What am I doing?

00:45:35Chicken!

00:45:36Yay!

00:45:36Chicken and potatoes.

00:45:37Chicken and spuds.

00:45:38Right.

00:45:39Get back in the game.

00:45:40Yeah, come on.

00:45:41So, I'm going to start with the chicken quickly, just to get this on.

00:45:43So we can do a lovely pan sauce with all the chicken juices.

00:45:46Very nice.

00:45:47So I've got some chicken thighs, we've got some mixed herbs, we've got...

00:45:51What is it?

00:45:52Pepper?

00:45:53Garlic pepper, not black garlic pepper.

00:45:54Garlic pepper.

00:45:55I kept calling it wrong, didn't I?

00:45:56Garlic pepper.

00:45:56Yeah, garlic pepper, garlic.

00:45:57So like garlic salt or garlic pepper.

00:45:58Yes, that's the one.

00:45:59And a little bit of...

00:46:01Uh...

00:46:02Onion salt.

00:46:03Okay.

00:46:04Chicken thighs go into it.

00:46:05It's really throwing you that talk, isn't it?

00:46:06It's really...

00:46:07It's the...

00:46:08It's completely blown my mind.

00:46:10That is so cute.

00:46:11Um...

00:46:12I swear I knew what I was doing in rehearsals.

00:46:14Now it's completely gone out the window.

00:46:16Um...

00:46:17Winnie, I want to take you home.

00:46:19Oh!

00:46:20Sorry.

00:46:21Um...

00:46:22Mix it all together.

00:46:23Nice and simple.

00:46:24We're going to get that into...

00:46:25Do you want a smaller bowl?

00:46:26I think, yeah.

00:46:26You know what?

00:46:27Can I...

00:46:28In here?

00:46:29Just mixing that.

00:46:30Um...

00:46:31This is what I'm...

00:46:31So distracted by the dog.

00:46:32This was such a mistake.

00:46:33Oh, sorry.

00:46:34Right.

00:46:35That goes into...

00:46:36Skin down into...

00:46:36A warm pan.

00:46:37Yeah.

00:46:38A little bit like with your duck.

00:46:39I'm trying to render out a little bit of the fat.

00:46:41From the skin.

00:46:42Okay.

00:46:43And get a nice bit of colour on it.

00:46:44Righto.

00:46:45That goes in.

00:46:46And then I can...

00:46:46Move on to Miss Spuds.

00:46:47Right.

00:46:48A lot of people say they make the best Spuds.

00:46:49Why do you say you do?

00:46:51From the potato...

00:46:52Apart from writing loads of books on it.

00:46:53Woo!

00:46:54Obviously.

00:46:55Made my whole career out.

00:46:56I've got a book and everything.

00:46:59Um, no.

00:47:00So basically...

00:47:01I wanted to test if there really was the ultimate way to make roast potatoes.

00:47:05Mmm.

00:47:06So I put it up against even my own way of making roast potatoes and I've done it...

00:47:11the whole like thing on YouTube with it.

00:47:13Mmm-hmm.

00:47:14So testing the most basic which is...

00:47:16Basically opening a pack from the freezer.

00:47:18Mmm-hmm.

00:47:19To mine which is just vegetable...

00:47:21oil.

00:47:22Um...

00:47:23Kind of very standard kind of roast dinner sort of.

00:47:26Potatoes.

00:47:27Okay.

00:47:28And then this is the expert level where basically we're going to infuse...

00:47:31as much flavour into the Spuds as physically possible.

00:47:34Mmm-hmm.

00:47:35So in the water...

00:47:36I've got a stock cube.

00:47:37Um...

00:47:38We're going to add in some rosemary, some thyme.

00:47:41Which is...

00:47:42These are the biggest...

00:47:43This we had this earlier.

00:47:44This is the biggest bit of rosemary.

00:47:45It's fantastic.

00:47:46Happy with that?

00:47:47Tickle you with it?

00:47:48Um...

00:47:49That goes into the water and...

00:47:51A little bit of onion.

00:47:52A little bit of lemon juice.

00:47:53Just to again infuse it with as much flavour as possible.

00:47:56You ever put the skins, the peeled skins in there?

00:47:59No!

00:48:00Cos that's...

00:48:01Where all the flavour is.

00:48:02I think it helps in the recipe, yeah.

00:48:03That...

00:48:04Is a really good idea.

00:48:05Like the jacket potato, you know, you have all the flavour...

00:48:06in the skin.

00:48:07Yeah.

00:48:08You can make a really good potato ice cream in the skin as well.

00:48:12You can make a what?

00:48:13Ice cream?

00:48:14Potato ice cream with the jacket...

00:48:15The roasted potato skin...

00:48:16You can infuse that in the cream...

00:48:17And you make a jacket potato ice cream.

00:48:19Oh!

00:48:20My goodness!

00:48:21I'll do that next time.

00:48:22Sounds a bit queer.

00:48:23HE LAUGHS

00:48:24He sounds all right.

00:48:25What's that taste of?

00:48:26You can imagine there's a certain sweetness from it.

00:48:27Toasty.

00:48:28Yeah, toasty sweetness.

00:48:29It's almost nutty.

00:48:30Yeah.

00:48:31It's really good, isn't it?

00:48:31Pop, are you using Maris pipers?

00:48:32Or what are you using?

00:48:33Yeah, always a Maris piper.

00:48:34Always a Maris piper.

00:48:35I'm a Maris piper.

00:48:36Maris piper gal.

00:48:37So that always gets used.

00:48:39So once they're...

00:48:41Barbolled for about 10-15 minutes.

00:48:43You have your lovely potatoes.

00:48:44This is where you add another...

00:48:46Whatever...

00:48:47Level of flavour.

00:48:48We're going to do a little...

00:48:51Like seasoning mix.

00:48:52So I've got just some garlic granules and some onion granules.

00:48:56Okay.

00:48:57And then some corn flour.

00:48:58This is going to add super extra crispiness.

00:49:00Mm-hmm.

00:49:01Plenty of salt.

00:49:02And then tip them onto a rack after...

00:49:06Because they've been steam dried.

00:49:08For a little bit.

00:49:09And then you coat them.

00:49:10And...

00:49:11And it just...

00:49:12Elevates the flavour.

00:49:13So much.

00:49:14With having all these...

00:49:16Extra bits.

00:49:17And it's not...

00:49:18It's not difficult.

00:49:19It's not like you're doing loads and loads of stuff.

00:49:20Yeah.

00:49:21So...

00:49:22A few extra steps.

00:49:23Just make it even more...

00:49:24And what fat do you use?

00:49:25Well, we're going...

00:49:26We're going all out.

00:49:27We're going duck fat today.

00:49:28Just thought that would be fun.

00:49:29With a bit of chicken.

00:49:30Uh...

00:49:31Nice.

00:49:32Sorry.

00:49:33I've just turned all the stoves off.

00:49:35Of course.

00:49:36Of course we have.

00:49:36We don't need it.

00:49:37Look at a dog.

00:49:38Yes.

00:49:39Behold.

00:49:40Distract.

00:49:41Distract with the dog.

00:49:42Is everything actually off?

00:49:43Yeah.

00:49:44It's all gone off.

00:49:45No, it's fine now.

00:49:46Good.

00:49:47Lovely.

00:49:48I think that was seamless and no one noticed.

00:49:50Right?

00:49:51Yeah.

00:49:52Thank God for the dog.

00:49:53In the oven.

00:49:54Could you...

00:49:55Yes, I can.

00:49:56The duck fat is in the oven.

00:49:57It's a 200...

00:49:56Two degrees.

00:49:57Okay.

00:49:58Ready to go.

00:49:59So that I can move on with this.

00:50:00Righto.

00:50:01So to make...

00:50:01Make it nice and simple.

00:50:02You want to use all the fat from the chicken in here.

00:50:05So once they've got...

00:50:06A bit of colour.

00:50:07If it wasn't live guys, you'd go a bit further with this.

00:50:10Get a bit more colour on them.

00:50:11And then we're going to make a delicious sauce in the pan.

00:50:14Pan sauce is a brilliant answer.

00:50:16They're the easiest way to do it.

00:50:17So easy.

00:50:18So easy.

00:50:19Bit of shallot, bit of mustard.

00:50:20I feel like people always...

00:50:21Like get rid of it as well.

00:50:22Like you just do something in the pan and then you end up putting it in the wash.

00:50:25But you've got...

00:50:26You've got to use the pan.

00:50:27It's the best...

00:50:28One of the best bits.

00:50:29Right, there you go.

00:50:30You can have that.

00:50:31Excuse me.

00:50:32Right, we've got some blanched greens here.

00:50:35Yep.

00:50:36You're going to...

00:50:37You want to toss this in a bit of parmesan and some roasted garlic, right?

00:50:40Yeah.

00:50:41Really garlic heavy today.

00:50:42Um, garlic and onion heavy because I just wanted everyone...

00:50:46I don't want to stink.

00:50:47That's alright.

00:50:48Right.

00:50:49Nice.

00:50:50You know, I know Sheridan's got, um, shows to do.

00:50:51She's in scenes to do, but I love garlic.

00:50:52Yeah, garlic's good.

00:50:53Yeah.

00:50:54It sounds good.

00:50:55Yeah.

00:50:56It sounds good.

00:50:56It's quite a hefty kissing scene, isn't it?

00:50:57Yeah.

00:50:58Is it?

00:50:59I remember that.

00:51:00Yeah.

00:51:01Coming back to me.

00:51:01Yeah.

00:51:02Yeah.

00:51:03Easy, tiger.

00:51:04Good morning.

00:51:06Yeah.

00:51:07Yeah.

00:51:08Uh...

00:51:11Right.

00:51:12Okay, so we're going to toss this bit of oil, confit garlic.

00:51:14Yeah.

00:51:15It's like a whole roasted garlic bowl.

00:51:16Which we can squish out into it.

00:51:17Okay.

00:51:18And then loads of parmesan...

00:51:19What's going on with that?

00:51:20That's...

00:51:21It just needs to go in the oven.

00:51:22In the oven.

00:51:23Okay.

00:51:24For the staff later, which will be great.

00:51:25Righto.

00:51:26So, yeah, in the pan, we've got the shallots, the garlic, butter.

00:51:30Mm-hmm.

00:51:31This is a hot...

00:51:31...handle, so be careful.

00:51:32Okay.

00:51:33Hot, chef.

00:51:34Don't want you to burn your hand again.

00:51:35No, no.

00:51:36Erm...

00:51:36Thanks.

00:51:37Some capers, a little bit of chicken stock.

00:51:42Righto.

00:51:43It's lovely sauce.

00:51:44And a little bit of lemon as well.

00:51:45And we mentioned it earlier.

00:51:46Congratulations.

00:51:48Brand new baby.

00:51:49Yes.

00:51:50How's that interfering with your life?

00:51:51Erm...

00:51:52You know what?

00:51:53You actually have to slow down, don't you?

00:51:54You have to, like, stop and concentrate on some things.

00:51:56So, it's been different because I'm used to just trying to do as much as physically possible

00:52:00all of the...

00:52:01time.

00:52:02Yeah.

00:52:03Erm...

00:52:04So, yeah, it's been really nice to kind of just sit back and enjoy it.

00:52:05Erm...

00:52:06Are you just carrying on and doing everything like normal?

00:52:09No, I've had a bit of time, but then...

00:52:11I'll be honest with you.

00:52:12I love...

00:52:13Love her.

00:52:14She's amazing.

00:52:15But it does get a bit repetitive every day.

00:52:16Do you know what I mean?

00:52:17You do just sit there and then you change your nappy and then you feed her and then...

00:52:21she can't really do much yet.

00:52:23No, no, no.

00:52:24I always find they're quite fun at, like, three.

00:52:26Yeah.

00:52:26Really troublesome running around.

00:52:27Yeah.

00:52:28Everything's amazing!

00:52:29Yeah.

00:52:30Three till about ten.

00:52:31Oh, okay.

00:52:32And then they...

00:52:33You're a bit jealous.

00:52:34No, I'm joking, obviously.

00:52:35No.

00:52:36So, she is absolutely wonderful, but I was like, when I got the call...

00:52:41possibly do Saturday Kitchen, I was like, yes, thank you very much!

00:52:43Absolutely, I'll be there.

00:52:44Erm...

00:52:45Just to get out of there.

00:52:46Not at the house, really.

00:52:47So, it's been lovely.

00:52:48So, she's at the hotel potentially watching.

00:52:51Yeah.

00:52:52Which is probably just...

00:52:53Yeah.

00:52:54Just that.

00:52:55Erm...

00:52:56So...

00:52:57And she's gonna pop in a bit later to say hello to everyone.

00:52:59Aww.

00:53:00But it's still not as cute as you're done.

00:53:01She's talking already.

00:53:02That's amazing.

00:53:03What's that?

00:53:04Sorry?

00:53:05She's talking already.

00:53:06That's amazing.

00:53:07Yeah, she'll pop in.

00:53:08Say hello.

00:53:06I've little wander around in the studio, you know.

00:53:08So, is she like a new potato?

00:53:10She is a new potato.

00:53:11Aww.

00:53:12Aww.

00:53:13I love that.

00:53:14Very good.

00:53:15Jack, you're on fire today.

00:53:17Yeah, you really are.

00:53:18It's wonderful.

00:53:19Pop tips.

00:53:20Yeah.

00:53:21I've got no tips for this dish.

00:53:21Don't worry about it.

00:53:22You've got a lot going on.

00:53:23It's...

00:53:24No, I've got tips on the potatoes.

00:53:25Yeah.

00:53:26Tips on the potatoes.

00:53:26I think the headline tip is that it is absolutely delicious.

00:53:30It's completely...

00:53:31We had it in rehearsal.

00:53:32It blew my socks off.

00:53:33Oh, good.

00:53:34I love that.

00:53:35Yeah.

00:53:36OK.

00:53:37I'm going to get everything out.

00:53:38Happy?

00:53:39Yes, thank you.

00:53:40OK.

00:53:41If you want to make pop...

00:53:41Perfect potatoes for your Sunday lunch tomorrow, you can find the recipe at bbc.co.dk.

00:53:46Scan the qr.co below and it will take you straight to her dish.

00:53:49Yeah, this is like a sweet...

00:53:51Sunday lunch.

00:53:52There's not that much to it.

00:53:53Hmm?

00:53:54It's like a bit of a cheat Sunday lunch.

00:53:56Er...

00:53:57It's delicious.

00:53:58There's so much going on.

00:53:59It's delicious.

00:54:00Ooh, I love that.

00:54:02These look real good.

00:54:03OK.

00:54:04I don't know why I'm so upset with the potatoes.

00:54:06Yeah.

00:54:07Absolutely lovely.

00:54:08Well, you know, you made a good living out of it, haven't you?

00:54:10Commercially, it's a good decision.

00:54:11Even being a staple.

00:54:12Yes.

00:54:13You know?

00:54:14Very true.

00:54:16There we go.

00:54:17I'll put some extra in this little bowl.

00:54:18They're so yummy.

00:54:19They're really lovely and hot.

00:54:21All right, so some of that garlic.

00:54:24Yeah, get it all on the...

00:54:26One more parmesan over the end.

00:54:27Yes, please.

00:54:28Yeah.

00:54:30Ahem.

00:54:31Okay.

00:54:32Sauce is...

00:54:33Sorting.

00:54:34Fantastic.

00:54:35A bit more of that.

00:54:36One day she'll enjoy this.

00:54:40One day she'll enjoy this.

00:54:41Maybe.

00:54:42Well, it won't be long.

00:54:43It goes very quickly.

00:54:44I know everyone always says that.

00:54:45That's what, erm...

00:54:46I keep seeing those babies, their first, their first bit that they eat is go for a steak

00:54:50and they just hold it.

00:54:51Have you seen any of those videos?

00:54:52And they're like...

00:54:53That's what I'm going to do.

00:54:55That's what I'm going to do.

00:54:56Have you not seen any?

00:54:57Wow.

00:54:58I'm eternally online, I've not seen them.

00:55:01Babies, they absolutely love it because they can just...

00:55:02What, mad for steak?

00:55:03Yeah, they just love it because they can just hold on to it and just...

00:55:06Like...

00:55:07Just gum it.

00:55:08I remember my two used to love anchovies.

00:55:09Really?

00:55:10Yeah.

00:55:11Yeah.

00:55:11Mine used to like olives when they were young as well.

00:55:13Just because...

00:55:14I mean, baby food is so boring.

00:55:15I didn't know that.

00:55:16Some of the fruity stuff's alright.

00:55:17Have you ever tried it?

00:55:18I used to try it.

00:55:19We used to make it.

00:55:20We used to mash it up and do...

00:55:21Put it in ice cubes, freeze it and all that stuff.

00:55:22Don't tell me you were getting it out of a packet to try.

00:55:24Try some moss.

00:55:25LAUGHTER

00:55:26Yeah.

00:55:27And it's just...

00:55:28I mean, there's just obviously no salt in it.

00:55:29Yeah.

00:55:30And it's just...

00:55:31Just like...

00:55:32That's what I'll struggle with.

00:55:33Give them an anchovy.

00:55:34They're away.

00:55:35Mad for it.

00:55:36Uh...

00:55:37Goodness me!

00:55:38This looks delicious.

00:55:39What's it called?

00:55:40It's called the ultimate...

00:55:41Roast potatoes with some chicken thighs with pan sauce and a bit of veg on side.

00:55:44Nice!

00:55:45LAUGHTER

00:55:46Right.

00:55:47Yeah.

00:55:48Great.

00:55:49Yeah.

00:55:50Great.

00:55:51I'm balancing.

00:55:52Was she woken up?

00:55:53LAUGHTER

00:55:54She had a bit of doze.

00:55:55Now she's up.

00:55:56I feel like...

00:55:56I need to be quiet like you are around a plane.

00:55:57No!

00:55:58No!

00:55:59Winnie's fine.

00:56:00Thank you to...

00:56:01Oh my God, that looks amazing.

00:56:02He's thriving on it.

00:56:03There we go.

00:56:04Wow.

00:56:05Is that for you?

00:56:06Is that for you?

00:56:06I don't know.

00:56:07I think it is for you, chef.

00:56:08It is for you, yeah.

00:56:09Want your taste buds to taste it?

00:56:10OK.

00:56:11What have we got?

00:56:11Ollie?

00:56:12Oh, we've got a couple of amazing drinks.

00:56:13I've gone full Greek for yours, Poppy, because I...

00:56:16I love the intensity of Greek wine.

00:56:17The white wines are amazing.

00:56:18I'm a big fan.

00:56:19You want a Greek knighthood and a holiday home.

00:56:21A free house and a passport would be great.

00:56:24The Greek Embassy are watching.

00:56:25I do love Greece.

00:56:26No, I'm a massive fan.

00:56:27This is Tesco Finest Assetico.

00:56:29It's £11 and Greek...

00:56:31The white wine, like Assetico, is one of my favourite grapes of all time.

00:56:33It comes usually from Santorini, pretty pricey.

00:56:35Mm-hm.

00:56:36This one's from the north of Greece, supporting lots of local smaller farmers.

00:56:40It's a very...

00:56:41sustainable option.

00:56:42And it's just wonderful.

00:56:43It's got this brightness to it.

00:56:44It's almost like a nectarine that's been...

00:56:46trapped in an iceberg and then firing laser beams out of it.

00:56:48Oh!

00:56:49Bright, delicious, fruity, loads of texture.

00:56:51A nectarine that's been trapped in an iceberg.

00:56:52Trapped in an iceberg and then firing laser beams out of it.

00:56:54It's that.

00:56:55Yeah, it's exactly that.

00:56:56Have a take.

00:56:57Let's see what you...

00:56:58Oh, it's...

00:56:59Sorry.

00:57:00I don't know what to do.

00:57:01Oh, my word.

00:57:02Oh, my God.

00:57:03Matt, bring her here, please.

00:57:04Bless her.

00:57:05Will you carry on?

00:57:06To...

00:57:07Oh, Danny Daker.

00:57:08Can I have a water?

00:57:09No.

00:57:10No.

00:57:11Please.

00:57:12I love this.

00:57:13She's coming.

00:57:14So this one, like, showbiz dog now.

00:57:16It's really nice.

00:57:17It's amazing.

00:57:18So for you...

00:57:19No, for you, Shezza, I've got a lovely kombucha.

00:57:21This is...

00:57:21Momo.

00:57:22Yeah.

00:57:23Elderflower kombucha, which I know you love elderflower.

00:57:24I love elderflower.

00:57:25So I picked this out especially...

00:57:26It's lovely for you.

00:57:27Three pounds thirty.

00:57:28It's available online.

00:57:30And there...

00:57:31I love this company.

00:57:32They're very small batches.

00:57:33They do it in glass jars.

00:57:34It's full of kind of, you know, good micro...

00:57:36You know...

00:57:36All that kind of wonderful gut health stuff.

00:57:38But it's just nice and zingy as well.

00:57:39That's lovely.

00:57:40Oh my goodness.

00:57:41I'll have to get all these details.

00:57:42Yeah, no.

00:57:43I'll write it all down for you.

00:57:44They're really good moments though.

00:57:45They're...

00:57:46Yeah.

00:57:47Virtuous.

00:57:46It's done brilliant and certified organic.

00:57:47How's the food, Jack?

00:57:48Delicious.

00:57:50It's good, isn't it?

00:57:51It's a great...

00:57:51It's a good sauce, Poppy.

00:57:52It is.

00:57:53It's really delicious.

00:57:54Because it's got all the capers, the lemon...

00:57:55Yeah.

00:57:56Garlic-y, Mediterranean-y sort of flavour.

00:57:57Exactly.

00:57:58It goes really well.

00:57:59I'll tell you what I always know on the show...

00:58:01Yeah.

00:58:02Because when you think, I'm not having lunch today.

00:58:03Yeah.

00:58:04Oh, yes.

00:58:05Yeah.

00:58:06That's...

00:58:06That's a good side.

00:58:07Yeah.

00:58:08Any happy with that, Sheridan?

00:58:09It's wonderful.

00:58:10Delicious.

00:58:11Thank you very much.

00:58:12You happy with this?

00:58:13This?

00:58:11Yeah.

00:58:12That was lovely.

00:58:13Do you know what this has given me?

00:58:14Do you remember Athena from the 80s?

00:58:16There was a man holding a baby.

00:58:18On a clock.

00:58:19Yeah.

00:58:20Yeah.

00:58:21That's what I want.

00:58:22This on a clock face.

00:58:23I can't...

00:58:24You should do a calendar.

00:58:25You as a poster.

00:58:26You could do that one where the chap's walking with the tyres as well.

00:58:29LAUGHTER

00:58:31Right.

00:58:32Let's take a trip now to...

00:58:33Shh.

00:58:34Let's take a trip now to Marcus Waring's...

00:58:36rooftop for a sharing platter that puts vegetables firmly in centre stage.

00:58:40LAUGHTER

00:58:41You win it!

00:58:42You win it!

00:58:46You win it!

00:58:47You win it!

00:58:48With simplicity in mind and some leftover cheese...

00:58:51I want to show you a quick and crispy provincial supper to try at home.

00:58:56I just need to pick up one more ingredient on my way.

00:59:01Ah!

00:59:02This is what I've been looking for.

00:59:04Beautiful courgettes.

00:59:05My dad used to buy lots of these.

00:59:07You know, sometimes you can buy vegetables depending on what you're going to...

00:59:10do with them.

00:59:11That aren't perfect.

00:59:12So you've got some little old baby aubergines here.

00:59:14You can see they're going rink.

00:59:15and going brown.

00:59:16Great for ratatouille.

00:59:17You can buy them if they're a little bit bruised.

00:59:20It doesn't matter.

00:59:21And when I come to marketplaces like here, I'm looking for value.

00:59:25And if you're looking for the perfect shape, I think that's the wrong approach.

00:59:30Thank you, thank you, madam.

00:59:33Like our French cousins.

00:59:35We Brits are fond of fromage.

00:59:37Producing more than 400 different varieties.

00:59:40As always, our sharp and tangy cheddar reigns supreme.

00:59:44And while not...

00:59:45Nothing beats cheese on toast.

00:59:47Tastes are changing and goat cheese sales in the UK...

00:59:50are on the rise.

00:59:51Tastes are on the rise.

00:59:55I've got a sharing platter that's simple, cost-effective and makes...

01:00:00veg the star of any table.

01:00:03Tempura battered courgettes...

01:00:05with goat's cheese dip and lavender honey.

01:00:10There it is.

01:00:11Florin's goat's cheese.

01:00:12Absolutely fabulous.

01:00:13A great experience going to...

01:00:15farm, looking after the goats, feeding the goats, but also...

01:00:18making some fabulous cheese.

01:00:20I'm flavouring my goat's cheese, adding creme fraiche.

01:00:25A touch of seasoning and freshly chopped herbs.

01:00:28But you could use dried...

01:00:30spices like chilli flakes...

01:00:32or nutmeg.

01:00:33Whatever suits your taste.

01:00:35There.

01:00:36In goes zest of half a lemon and mix.

01:00:40If goat's cheese isn't your thing, try cottage or cream cheese.

01:00:45They taste just as good and are cheaper too.

01:00:48This type of goat's cheese, a soft goat's cheese...

01:00:50incredibly light in flavour.

01:00:51And the minute you add a bit of salt, a bit of pepper, lemon zest to it...

01:00:55it really does just lift it out of the bowl.

01:00:58And of course, instead of adding a touch of oregano in...

01:01:00sort of one of those lovely herbs that you get in this region.

01:01:03And it works really well with a light...

01:01:05that cheese like this.

01:01:06Dip done.

01:01:07So now I'm turning my attention to the tempura side of things.

01:01:10Onto my courgettes.

01:01:11I'm going to transform my cheap and cheerful...

01:01:15market buys into crunchy scoops for the creamed cheese.

01:01:21This is where a little bit of precision is quite important.

01:01:24Look at that.

01:01:25I've got a bit of thinness there and I've got a thickness there.

01:01:28I don't know what it is with me at the moment but...

01:01:30my lines are not straight as they used to be.

01:01:34Rustic markers.

01:01:35My wedges are all over the place.

01:01:39There we go.

01:01:40Almost perfect.

01:01:41Finally, dust the courgette rounds with flour.

01:01:46And it's time to tempura.

01:01:48Tempura batter.

01:01:49It's a crisp...

01:01:50really, really crispy batter.

01:01:51So...

01:01:52plain flour.

01:01:54Corn flour.

01:01:55Equal quantities.

01:01:56Gently...

01:01:58Just mix those two together.

01:02:01Pinch of salt.

01:02:04Then for the liquid...

01:02:05Ice cold sparkling water.

01:02:09The liquid.

01:02:11Ice cold sparkling water.

01:02:10The carbon dioxide bubbles trapped in the batter will make it incredibly light.

01:02:15The principle of making this type of batter is no different to when you're making a short pastry.

01:02:20The less you work it, the lighter and crumblier it will be.

01:02:25It's a little fork, bring it together, get a whisk in there, move it around the base, gently mixing as you can see.

01:02:30I'm just folding it in.

01:02:32Batter done.

01:02:33It's time to fry.

01:02:35I've got some vegetable oil here, 180 degrees C.

01:02:38And what's just a nice thing to do is...

01:02:40Just to test your batter, you just sprinkle a little bit in with the tempura...

01:02:45...batter, you don't wait for it to go brown.

01:02:48This is not your fish and chip batter.

01:02:50That's the colour you want it to be.

01:02:52Nice and light.

01:02:55Give it a little bit of seasoning.

01:03:00Mmm.

01:03:01Crunchy butter.

01:03:05Now I know it's ready.

01:03:06Wow.

01:03:07Crispies.

01:03:10Shake any extra throw off.

01:03:13Dip the floured rounds into the...

01:03:15...batter, then carefully lay the courgettes into the hot oil.

01:03:18Simple.

01:03:20I love...

01:03:21I love...

01:03:22...a batter.

01:03:23I love...

01:03:24...a batter.

01:03:25For the crispiest courgettes, don't overcrowd the pan or the temperature will drop.

01:03:30Flip for an even colour, and once light and golden, out they come.

01:03:35Beautiful.

01:03:36Let's see.

01:03:37Beautiful.

01:03:38Beautiful.

01:03:39Let's see.

01:03:40...papour.

01:03:41While those are hot.

01:03:42Sprinkle in the salt.

01:03:43Then it's back to...

01:03:45...my flavour-packed goat's cheese.

01:03:49Delicious.

01:03:50Nice and crispy.

01:03:51Little bit of honey.

01:03:52Little bit of honey.

01:03:53Little bit of honey.

01:03:54Little bit of honey.

01:03:56I like drizzle.

01:03:57And I'm done.

01:03:58There we have it.

01:03:59Stunning goat's cheese.

01:04:00Crispy fried courgettes.

01:04:01Lavender honey.

01:04:03I know it's big.

01:04:05But I think I'll manage.

01:04:06Let's give it a go.

01:04:07The cool, sharp cheese works well.

01:04:10With the crispy courgettes.

01:04:12Mwah.

01:04:13And just a hint of sweetness.

01:04:15Oh.

01:04:16Lavender.

01:04:17Oh.

01:04:18Lavender.

01:04:20And that goes cheese.

01:04:22And that goes cheese.

01:04:25Oh.

01:04:26Oh.

01:04:27Oh.

01:04:28Oh.

01:04:29Oh.

01:04:30Oh.

01:04:31Oh.

01:04:33Oh.

01:04:34Oh.

01:04:35Oh.

01:04:36Oh.

01:04:37Oh.

01:04:38Oh.

01:04:39Oh.

01:04:40Oh.

01:04:41Oh.

01:04:42Oh.

01:04:43Oh.

01:04:44Oh.

01:04:45Oh.

01:04:46Oh.

01:04:47Oh.

01:04:48Oh.

01:04:49Oh.

01:04:50Oh.

01:04:51Oh.

01:04:52Oh.

01:04:53Oh.

01:04:54Oh.

01:04:55Oh.

01:04:56There's a little bit heavy.

01:04:57Greg Boyd is here.

01:04:58And he has a perfect answer to the morning after.

01:05:00before morning rolls yes what is a morning roll as opposed to a normal roll

01:05:05a way of life in scotland they're like a daily ritual that we have to have in the morning to

01:05:09get our day started

01:05:10okay and in terms of what the the difference in the actual roll is I'd say it's more of an airy chewy

01:05:15crispy tastier type of roll that gets you started yeah right so I'm going to start making them you make it

01:05:20so I'm going to make this hot sauce now we've got this tizer

01:05:25yeah I'm brew kinky Fanta kinky Fanta kinky Fanta

01:05:30now what's this bringing to the party and that's going to bring some nice color it's going to bring a bit of sweetness

01:05:35um and when you're talking about rich and fatty foods

01:05:40then we want to have a little bit of balance in there as well so that's what it's going to be

01:05:42I like that yeah yeah

01:05:45you could use Buckfast in it

01:05:46you can use Buckfast in it I'm sure

01:05:50I've got better ways to consume Buckfast

01:05:55where is Buckfast?

01:05:56um

01:05:57comic wine from Devon

01:05:58sorry do you all groan?

01:05:59sorry do you all groan?

01:06:00yeah like you should know what Buckfast is out of everybody

01:06:03yeah

01:06:04so

01:06:05what is it?

01:06:06what is it?

01:06:07it's made by monks in Devon it's a tonic wine

01:06:09okay

01:06:10we've just taken it over because it's uh it's cheap it's cheerful

01:06:13yeah

01:06:14tasty

01:06:15okay

01:06:15it's strong

01:06:16it's strong as well

01:06:17oh right

01:06:18deep and strong

01:06:19yep

01:06:20er right back to-

01:06:20back to these rolls

01:06:21yep so what I've done here is I've put some flour in there I've got some yeast, sugar and-

01:06:25salt

01:06:26and very importantly I've got some fat in there as well so we're using lard but you can-

01:06:30use vegetable shortening and then that fat is essentially bringing some flavour it's also allowing-

01:06:35a little bit more of a fluffy texture inside as well

01:06:38okay

01:06:39so at home you-

01:06:40you're going to want to break down the lard or the fat in there just with a stand mixer

01:06:44erm

01:06:45I'm-

01:06:45I'm going to leave it there but you can break it down a little bit further and then we're

01:06:48going to bring some cold water into the mix now

01:06:50just to bring that dough together

01:06:52okay

01:06:53it's quite a wet dough this

01:06:54it's a wet dough so-

01:06:55so it's 80% hydration which is going to make it a little bit cheerier than-

01:07:00your usual standard dough

01:07:01right before I do this so we got-

01:07:03this is the hot sauce

01:07:04we got an onion-

01:07:05we've got a gar-

01:07:05There's garlic clove, there's lemon juice, vinegar, and two...

01:07:10One little bit of MSG.

01:07:11MSG?

01:07:12Yeah.

01:07:13And two habanero.

01:07:14Two habanero and then you've got an iron brew reduction to...

01:07:15And then this is the iron brew reduction here?

01:07:18Yeah, that's the iron brew reduction.

01:07:19Okay, so sticky...

01:07:20Yeah.

01:07:21Orange and sweet.

01:07:22Yeah, exactly.

01:07:23Basically.

01:07:24Okay.

01:07:25I should say...

01:07:25I basically stole that from one of our friends who has a little salmon shop in Camberwell.

01:07:29Friends?

01:07:30Yeah.

01:07:31I did ask some permission for this.

01:07:32Okay, fair enough.

01:07:33So we had a little party last year...

01:07:35Outdoor Festival and said to people, you know, bring something that remains you of Scotland

01:07:39so that iron brew hot sauce...

01:07:40was their take on it and I thought, good artist copy, great artist...

01:07:45Yeah, why not?

01:07:46Why not?

01:07:47So we're just going to increase that a little bit and we'll...

01:07:50start to look for this coming away from the bottom of the bowl.

01:07:53So that's when it's going to be needed once we get there.

01:07:55Right.

01:07:56I'll give that.

01:07:57So give that a blitz.

01:07:59Now this...

01:08:00This is super strong.

01:08:01It kind of mellows.

01:08:02It's punchy.

01:08:03I'm going to move this mixture away but at home...

01:08:05you're just going to want to continue until that comes away.

01:08:08That's really strong.

01:08:10Yeah.

01:08:11Guys, you've got the morning rolls at the table.

01:08:13Dive in.

01:08:15So we've got some...

01:08:16Ooh.

01:08:17These look...

01:08:18Oli's...

01:08:19Oli's...

01:08:20I've gone for...

01:08:21I mean, it looks burnt.

01:08:22I...

01:08:23Yeah, because they come in different grades, don't they, Greg?

01:08:25Yeah.

01:08:26So what we've got here on the boards here, we've got a soft roll, we have a crispy roll.

01:08:30And we have a well-fired roll.

01:08:32See, I like...

01:08:33I love the...

01:08:34Across Scotland you can see...

01:08:35Differing because the East Coast is more likely to go for a soft roll, we call a softy.

01:08:39Soft roll?

01:08:40Yeah, soft roll there.

01:08:41Okay.

01:08:42And that's got rice flour on top.

01:08:43Okay.

01:08:44And we're going to move across the crispy and then the...

01:08:45And for the real Scots, I like to say they're well-fired.

01:08:48I like the well-fired, it's that dark...

01:08:50Flavour works really well with spicy haggis, basically.

01:08:52I think those burnished flavours pick up brilliant.

01:08:54Yeah, because it...

01:08:55It might look burnt but it's really not...

01:08:57It doesn't taste like that.

01:08:58It just kind of adds to the richness of it.

01:09:00Yeah.

01:09:01So, I've got the dough here, I'm just going to portion this roughly...

01:09:05into six pieces.

01:09:06You're going to want to look for about 120 grams each at home.

01:09:10Get it down here.

01:09:11And I'm going to show you how.

01:09:12So, once the dough comes together, how long do you let that...

01:09:15Proof.

01:09:16So, that's two hours.

01:09:17I've just let that bench prove and then...

01:09:20We're going to shape it.

01:09:22Once we get this into the tray, it gets a...

01:09:25really long cold prove in the fridge overnight.

01:09:27Okay.

01:09:28So, that process adds to...

01:09:30both of those things I mentioned earlier with the lards and the high hydration.

01:09:33So, you've got more flavour.

01:09:34Mm-hmm.

01:09:35And you...

01:09:35We have more of a chew.

01:09:36Okay.

01:09:37Mm-hmm.

01:09:38And the whole point of this is the chew.

01:09:39The chew...

01:09:40The crispy texture with the chew is sort of the iconic...

01:09:43I like to say Glasgow Crispy...

01:09:45or the Scottish one and all, you know.

01:09:46Okay.

01:09:47So, that's what you get from it.

01:09:48Okay.

01:09:49So, you did that really quickly.

01:09:50Should you show us again?

01:09:50Yeah, let's do that again.

01:09:51That's how you bring that together.

01:09:52So, we're looking for a high-sided tray here as well.

01:09:55Because we want to give some support to the roll.

01:09:57As you can see from the examples, there's a real structure to it.

01:09:59Mm-hmm.

01:10:00So, I'm just bringing that into the middle, essentially pinning it.

01:10:03Okay.

01:10:04And then...

01:10:05And then...

01:10:05We're looking for a little sticky bit at the bottom.

01:10:07Right.

01:10:08So, it just sticks to the bottom of the board.

01:10:09Okay.

01:10:10Where...

01:10:10Where did you learn to do this?

01:10:11Um...

01:10:12When I was a kid.

01:10:13I...

01:10:14I may have...

01:10:15I got grounded for the whole summer holidays for underage drinking.

01:10:18Funnily enough, buck fat.

01:10:19Buck fat.

01:10:20Yeah.

01:10:21I'm not joking.

01:10:22And I spent the whole summer holidays watching cooking shows.

01:10:25Really?

01:10:26Yeah.

01:10:27Okay.

01:10:28Namely Jamie.

01:10:29Really?

01:10:30Yeah.

01:10:31Not this one then.

01:10:30This one as well.

01:10:31Of course.

01:10:32Okay.

01:10:33But mainly Jamie.

01:10:34But mainly Jamie.

01:10:35Okay.

01:10:35I got a chance.

01:10:36It was so cool to see him in the garden and making stuff and where I was from.

01:10:39It just...

01:10:40It just inspired me to...

01:10:41Right.

01:10:42Baking.

01:10:43So, that was it.

01:10:44That was inspiration.

01:10:45So, Birds Night tomorrow.

01:10:45What are you up to?

01:10:46Birds Night tomorrow but tonight we are hosting a big sold out Kayleigh and Ethan...

01:10:50East London.

01:10:51300 people.

01:10:52And a big warehouse.

01:10:53Oh wow.

01:10:54We're going...

01:10:55Birds Night Rave.

01:10:56Birds Night Rave.

01:10:57Essentially it used to be a nightclub so it's perfect for that.

01:11:00So, we've got some music.

01:11:01We've got some beautiful whisky.

01:11:03Yeah.

01:11:04Bill Kayleigh band.

01:11:05Okay.

01:11:06Performances.

01:11:07We've got theatre.

01:11:08Yeah, all taking place tonight.

01:11:09Nice.

01:11:10Yeah, I can't wait.

01:11:10Greg, I've got a haggis question.

01:11:11How do we get the best haggis for Burns Night?

01:11:13The best haggis for me...

01:11:15I've tried a lot of it across Scotland and I think the butchers in Edinburgh called Finlay's

01:11:19of Porta...

01:11:20It's probably the best one.

01:11:21They're probably going to hate me for this because I'm already making them work until

01:11:24one of them...

01:11:25I don't think there's going to be any more capacity but by far the best haggis I've tried.

01:11:30Nice.

01:11:31Right, okay.

01:11:32Okay, so I'll kind of like leave that.

01:11:34So how long...

01:11:35How long do they approve for?

01:11:36How long do they...

01:11:37We'll leave it for about 14 to 16 hours in the fridge.

01:11:39Mm-hmm.

01:11:40What we want to do, sorry, just an important point to that.

01:11:42Oh yeah, the rice flour.

01:11:43We want to just quickly dust that with a ground...

01:11:45rice which gives it the texture that you see again in those examples.

01:11:48Mm-hmm.

01:11:49And then once that has...

01:11:50After about 16 hours in the fridge it will begin to touch so it's essentially batch baked.

01:11:54Mm-hmm.

01:11:55Okay.

01:11:55Right, so let's start assembling.

01:11:56Which one...

01:11:57Actually I'll just quickly show you this is how it's going to come out of the oven.

01:12:00Okay.

01:12:01Once you bake those after proving that's sort of how it's going to...

01:12:03Okay.

01:12:04So that you see how the kind of joint...

01:12:05together they puff up.

01:12:06Mm-hmm.

01:12:07Um...

01:12:08Can we start serving this up?

01:12:09Yeah, please do.

01:12:10Right.

01:12:10So you order bits and pieces here.

01:12:11We've got a tatty scone, haggis, square sausage...

01:12:15Yes.

01:12:16Which I find amusing.

01:12:17And then...

01:12:18Yeah, why?

01:12:19I don't know...

01:12:20It's quite fun.

01:12:21Do you know why it's square?

01:12:22No.

01:12:23Because these rolls are square.

01:12:24Mm-hmm.

01:12:25Makes sense in a roll, doesn't it?

01:12:26So...

01:12:27Other than chopping the sausage in half.

01:12:28Yeah.

01:12:29Why would you have a link in there?

01:12:30Yeah, yeah, yeah.

01:12:30So it fits pairfully on a roll.

01:12:31I feel like an idiot.

01:12:32Yeah!

01:12:33Okay.

01:12:34Yeah?

01:12:35I'll get it now.

01:12:35What?

01:12:36No, you carry on.

01:12:37Show us how you do it.

01:12:38This is the tech.

01:12:39Um...

01:12:40Yeah, so...

01:12:41You just make it in a...

01:12:42A bread tin, basically.

01:12:43If I would that.

01:12:44I mean...

01:12:45So it gets that shape.

01:12:45If you're a bit hungover.

01:12:46Yeah.

01:12:47And you have one of these the next day.

01:12:48You're not doing anything, are you?

01:12:49You're gonna sit on the sofa.

01:12:50And watch a box set.

01:12:51Or you can just go back to the pub and have a tenant zoo or something.

01:12:55Or somebody else.

01:12:57Or something else.

01:12:58Responsibly.

01:12:59Yeah, responsibly.

01:13:00Right.

01:13:01Hot sauce?

01:13:02Yeah.

01:13:03I'd better sort an egg and...

01:13:04That hot sauce is...

01:13:05Fabulous.

01:13:06It's good, isn't it?

01:13:07Yeah, really good.

01:13:08So good.

01:13:09Really good.

01:13:10Look at that.

01:13:11Right.

01:13:12Delicious.

01:13:13I'm gonna have a crack at eating.

01:13:10We'll see that in a minute.

01:13:11All good?

01:13:12I won't.

01:13:13I've got that one.

01:13:14It's so good.

01:13:15You'll have half of this in a second.

01:13:16You can either sit and watch a box set.

01:13:17Greg, thank you very much for that.

01:13:18My pleasure.

01:13:19Have a great night tonight.

01:13:20Oh, you big old warehouse rave.

01:13:21We're gonna soon find out whether you voted for Sheridan's Food Heaven or...

01:13:25But first, let's join Si and Dave.

01:13:27Sheridan, you're gonna like this one.

01:13:29They're rustling up their Italian...

01:13:30...style treat for Sunday lunch.

01:13:31Take a look.

01:13:35Bye.

01:13:36Bye.

01:13:37Bye.

01:13:38Bye.

01:13:40Right.

01:13:41First cook in our new home, Si.

01:13:42We're going to cook porchetta with...

01:13:43Right, first cook in our new home, Si.

01:13:44We're going to cook porchetta with...

01:13:45...sage and onion Yorkshire foods.

01:13:47Our lovely porchetta.

01:13:50That's a beautiful cut, that.

01:13:51It is.

01:13:52It's a beautiful cut.

01:13:53What we do is we cut a pocket, don't we?

01:13:55Now, keep your knife...

01:13:57...level.

01:13:58Don't go all the way through and we'll just...

01:14:00...cut it.

01:14:01Not all the way to the end.

01:14:02And there you have it.

01:14:05We're going to stuff the porchetta with a filling...

01:14:07...made of whole garlic bulbs...

01:14:10...thresh rosemary...

01:14:11...thym...

01:14:12...chilli flakes...

01:14:15...fennel seeds...

01:14:17...lemon zest...

01:14:18...and some white wine.

01:14:20Then simply blitz into a paste.

01:14:23The filling then goes into the...

01:14:25...porchetta pocket.

01:14:26Right, I'll give you a hand with that, mate.

01:14:28Yeah.

01:14:29Right.

01:14:30To do...

01:14:31...sitted like that.

01:14:32The porchetta needs to be tied with...

01:14:35...a string...

01:14:36...so it keeps its shape.

01:14:37That...

01:14:38...is a porchetta.

01:14:40I've chopped some potato and onion...

01:14:42...to make a bed for our porchetta to sit on.

01:14:44That way...

01:14:45...or the lovely juices will flavour...

01:14:47...the spuds and the onion.

01:14:48I've got some chicken stock, can you?

01:14:50...a good big glass of white wine...

01:14:53...salt...

01:14:54...and some...

01:14:55...and some pepper.

01:14:57What we're going to do is...

01:14:58...we're going to salt it.

01:15:00...and it'll help to pull...

01:15:02...a little bit of moisture out of the crackling.

01:15:05Can you cover that side?

01:15:06Yeah.

01:15:07...and let me just...

01:15:08...well, give it three hours and...

01:15:10...and for the last hour, take the foil off.

01:15:11Take the foil off.

01:15:12Exactly.

01:15:13You don't want the line to dry out.

01:15:15Don't beat.

01:15:16Don't beat.

01:15:20Now, you can't have pork without applesauce.

01:15:22I'm using Bramley's, which have peeled and chopped.

01:15:25Add a little spice.

01:15:27I'll put some ground cloves in there, Dave's got some...

01:15:30brown sugar in there, and allspice.

01:15:34We're just going to put a little bit of...

01:15:35water in, because there's such a lot of moisture in the apples.

01:15:37Stick it on, a nice, low rumble, and...

01:15:40You can never go to a puree.

01:15:41Perfect.

01:15:42For the spiced red cabbage, I'm...

01:15:45heating butter and walnut oil.

01:15:47In go a couple of chopped red onions.

01:15:50You love your tie-dye, don't you?

01:15:51It's a bit like the inside of a red cabbage.

01:15:53Next, into the pan, a whole...

01:15:55shredded red cabbage and some ginger.

01:15:57Fresh ginger and dried ginger.

01:16:00Nice.

01:16:00Teaspoon of cinnamon for sweeteners.

01:16:03A little old spice.

01:16:05Ground cloves and brown sugar.

01:16:07I've got some dried cranberries.

01:16:09Nice.

01:16:09You could put...

01:16:10sour cherries.

01:16:11And finally, some chicken stock.

01:16:13150 mil.

01:16:15Of port.

01:16:16Oh, nice.

01:16:17Red wine vinegar and some seasoning.

01:16:20Give that a good old stir.

01:16:23And put the lid on and leave it...

01:16:25until I've got a sticky mass.

01:16:29Epic.

01:16:29I should...

01:16:30make the Yorkshire pudding batter now.

01:16:31Yeah, let's do that then.

01:16:32Flour.

01:16:33Two eggs.

01:16:35My mum used to do this with me.

01:16:36I used to make Yorkshire when I was a little boy.

01:16:38We used to have this old gnarly table...

01:16:40spoon.

01:16:40And she used to say...

01:16:41Four big ones.

01:16:43As much flour as you can possibly get on there.

01:16:45Break two eggs.

01:16:47Spoonful of salt.

01:16:48Some...

01:16:50Mix it till it's a mess.

01:16:52Like that.

01:16:53Now, one addition we're gonna...

01:16:55use Kingy.

01:16:55Eat some dried sage.

01:16:57Because he's a sage and onion, Yorkshire's.

01:16:59Because he'd be great with that.

01:17:00The pork.

01:17:02Oh, right.

01:17:03I reckon so.

01:17:05And now enough milk to make it look like cream.

01:17:09One of the things we...

01:17:10Yorkers, you must put the mixture into sizzling hot fat.

01:17:13Look at this.

01:17:14We've got goose fat.

01:17:15It's here, look.

01:17:15Whoa-ho-ho!

01:17:16Let's do that.

01:17:17We might as well go the full mile miles.

01:17:18Why not?

01:17:20Right.

01:17:21This batter must stand now.

01:17:24How's the cabbage looking Kingy?

01:17:25Yeah, man, it's looking great.

01:17:26It's not drying out, is it?

01:17:27No, it's not, mate.

01:17:28Great.

01:17:30Actually, mate, the apple sauce is nearly there.

01:17:33The pork cut is done, so now...

01:17:35That needs to rest for 30 minutes.

01:17:37Oh, dear me.

01:17:39Look at this.

01:17:40Oh, boy.

01:17:42Let's have a look.

01:17:44That...

01:17:45Let's go.

01:17:47Let's do it.

01:17:49Okay.

01:17:51Alright.

01:17:56Let's do it.

01:18:02Alright.

01:18:03mixture. The puddings go into the oven for 30 minutes.

01:18:08Then our epic Sunday roast is ready. Roast porketta with

01:18:13garlic and rosemary stuffing. Sage and onion Yorkshire puddings.

01:18:18Sticky red cabbage. Spiced applesauce.

01:18:23Peck potatoes. And plenty of gravy. Look at that.

01:18:28Now that's what I call a proper roast dinner.

01:18:33It's a big lunch, granted. Yes, but not big boys.

01:18:37Well, I think...

01:18:38A big trip like this deserves a big lunch.

01:18:41The spices in the cupboard.

01:18:43The cabbage and the sauce and the pork.

01:18:45Great, isn't it?

01:18:46Mmm.

01:18:47This helps.

01:18:48It was an epic.

01:18:49I mean, you had to go some to top me on Bamboura.

01:18:51It's grandiose, but again...

01:18:53It's rooted with immense history.

01:18:55Mm-hmm.

01:18:58Thanks, boys.

01:18:59Right, time to find out whether it's food or not.

01:19:03Food Heaven and Food Health for Sheridan.

01:19:04Food Heaven is anti-plasticity and all that involves bits and pieces.

01:19:07Food Heaven is anti-plasticity and all that involves bits and pieces.

01:19:08Food Heaven is a mackerel.

01:19:09Fishy fish.

01:19:10Thank you to everyone who voted.

01:19:11It was a big turnout today.

01:19:1370% of people want...

01:19:14Heaven!

01:19:15Yay!

01:19:16Thank you!

01:19:17Thank you!

01:19:18Whoo!

01:19:19Get rid of it.

01:19:20Don't need it.

01:19:21So happy.

01:19:22So, Jack...

01:19:23We're all doing the real-time dish.

01:19:25Yeah.

01:19:26Because we've got seven minutes.

01:19:28to do this.

01:19:29I'll do the work.

01:19:30I'll do the work.

01:19:31It's fine.

01:19:32So you do the heavy lifting.

01:19:33Right.

01:19:34So let's...

01:19:33move this aside.

01:19:34So, he's doing the Arabiata sauce, the garlic and chilli, a bit of basil.

01:19:38So, um...

01:19:39I'll do it very quickly.

01:19:40With some crispy, um, polenta.

01:19:43I'm going to drill some bread, do the bruschetta.

01:19:46Yeah.

01:19:47I've got some...

01:19:48some endure here.

01:19:49Some cavalo nero.

01:19:50I'm going to wilt down.

01:19:51Some ricotta.

01:19:52A little bit of chilli.

01:19:53Don't forget.

01:19:54Obviously, all the, er, recipes are on the website.

01:19:58Ah, and then finally, we've got some confi fennel.

01:20:01Ah, so slow.

01:20:02You could do...

01:20:03Do it in a microwave.

01:20:04Could do.

01:20:05Could do.

01:20:06Um...

01:20:07Coffee fennel with...

01:20:08Um...

01:20:09What are you doing?

01:20:10Bit of pangra tata.

01:20:11Okay.

01:20:12Some burrata, because you said you'd love...

01:20:13Oh, I...

01:20:13Um...

01:20:14And...

01:20:15Pine nuts and a bit of basil oil.

01:20:18That's it.

01:20:19Let's cook some stuff.

01:20:21Er...

01:20:22It's a grotto.

01:20:23I said...

01:20:23Burrata.

01:20:24Is it burrata?

01:20:25I've been saying it wrong.

01:20:26Thank you for that.

01:20:27Depends where you're from.

01:20:28Next time I order it.

01:20:28Northern.

01:20:29There's some burrata, please.

01:20:30Burrata.

01:20:31Burrata.

01:20:32Yeah.

01:20:33I'm so not classy, am I?

01:20:34Yeah, well, I'm...

01:20:35Keeping it real, Sharon.

01:20:36The pronunciation is apparently burrata.

01:20:37I'm getting it done.

01:20:38Oh!

01:20:39Apparently that's the Italian way.

01:20:40Is it?

01:20:41Apparently so.

01:20:42Burrata.

01:20:43Burrata.

01:20:44Burrata.

01:20:45Burrata.

01:20:46Huh?

01:20:47Burrata.

01:20:48Burrata.

01:20:49I don't know why you're growling at me.

01:20:50I'm not sounding Mexican.

01:20:51I'm trying to say...

01:20:52You're sounding gangster now.

01:20:53Burrata.

01:20:54Burrata.

01:20:55Burrata.

01:20:56Burrata.

01:20:57Burrata.

01:20:58Burrata.

01:20:59Burrata.

01:21:00Burrata.

01:21:01Burrata.

01:21:02Burrata.

01:21:03Burrata.

01:21:04Burrata.

01:21:05Burrata.

01:21:06Burrata.

01:21:07Burrata.

01:21:08Burrata.

01:21:09Burrata.

01:21:10Burrata.

01:21:11Burrata.

01:21:12Burrata.

01:21:13Burrata.

01:21:14Burrata.

01:21:15Burrata.

01:21:16Burrata.

01:21:17Burrata.

01:21:18Burrata.

01:21:19Burrata.

01:21:20Burrata.

01:21:21Burrata.

01:21:22Burrata.

01:21:23Burrata.

01:21:24Burrata.

01:21:25Burrata.

01:21:26Burrata.

01:21:27Burrata.

01:21:03to greg last time he's on the show he introduced me to the company that makes this rapscallion

01:21:08one of the best drinks I've had and I love the fact that they go to the extreme lengths to source the fruit

01:21:13across Scotland as well yeah they do so it's it's a burns night nod for me and it's rapscallions

01:21:18and soda and it is you're gonna buy 12 cans 32 quid that's them you want two pounds 66 can

01:21:23sounds a lot of money but the the freshness of the ingredients it's got raspberries in it toast

01:21:28it's got oats it's got a little bit of candied lemon zest some star anise some raw organic

01:21:33sugarcane as well but when you taste it the way they get the flavor out of the raspberries they

01:21:37shock the fruit in cold

01:21:38water and it kind of really absorbs the most beautiful way and they say it's like politely

01:21:43robbing a bank which I thought was rather yeah so Greg Olecki makes it has an amazing

01:21:48background in in in making drinks basically trained in wines and beers and in bars but I just think

01:21:53he's come up with something completely unique that is amazing so jammy yeah yeah

01:21:58that is so gorgeous yeah it's not that sweet it's like nice and easy

01:22:03it's it's I just think it's amazing oh it's lovely they use a natural raw ingredients and they're up in Glasgow

01:22:08and I say slange of our happy burn tonight slange of up

01:22:13yes yes it tastes like you shouldn't give it to kids you know I mean otherwise you're gonna be running around the garden all day

01:22:18yeah but it's not but it's way better exactly much better yes yeah

01:22:23that was a compliment I know I took it as one I love it I love that can design as well

01:22:28just everything about them they just think everything through and the attention to detail is what makes it taste a cup

01:22:33that's above any other soft drink I've had yet

01:22:35absolutely bravo

01:22:36amazing thank you

01:22:37cheers

01:22:38what are you cooking Matt

01:22:39what are you cooking Matt

01:22:40what are you cooking Matt

01:22:41what are you cooking Matt

01:22:42I should have said Matt

01:22:43let's talk about what else is going on in your world the cage

01:22:48what's that

01:22:49oh the cage yeah so that's um a new BBC one um five parts

01:22:53drama by Tony Schumacher who wrote The Responder with Martin Freeman he's it's

01:22:58his new project so we've yeah he's brilliant brilliant writer and this is all set in a

01:23:03casino set in Liverpool we filmed it already I think it's out in April on BBC one

01:23:08yeah I play Leanne she's on the rub

01:23:10she's on the rub

01:23:11not just so that you know but yeah yeah

01:23:13it was fun it was a really good one to do so it's very different more action-y and yeah and a gangster-y

01:23:18you like those kind of those roles that you got kind of get immersed in don't you

01:23:22I do I love I just

01:23:23I just love trying different things I'm very grateful and lucky that I get to you know

01:23:28the opportunity to try different roles but yeah I love I love true stories and then you know obviously

01:23:33I like to do this any kind of woman that I can relate to

01:23:35yeah

01:23:36the naughty ones are

01:23:37yeah

01:23:38yeah they're more fun they're more fun to play yeah

01:23:40yeah

01:23:41yeah I'm more like me

01:23:42yeah I'm more like me

01:23:43yeah I'm more like me

01:23:43yeah

01:23:44yeah

01:23:45yeah

01:23:46yeah

01:23:47yeah

01:23:48yeah

01:23:49yeah

01:23:50yeah

01:23:51yeah

01:23:52yeah

01:23:53yeah

01:23:54it's about a girl brand to like you know they were big and then they're reforming but

01:23:58Rebels character leaves and then she there's all there's loads of

01:24:03Young girl bands basically doing this competition, so I'm in the in the band that had split up

01:24:08But I'm in the band with Rebel, a Spice Girl, a Pussycat doll

01:24:13and an all-saint

01:24:18I

01:24:23Literally like my teenage dream come true at age 44. I'm like giving it full-on dancing

01:24:28It was so much fun, but I'm only a little bit, but but you've got a brilliant voice. I mean you prove that in Scylla

01:24:33You can say oh maybe yeah, do you want to do fancy belting one else?

01:24:38I

01:24:40Do you know you'll what that'll be an amazing show is great fun. Yeah, yeah

01:24:43Yeah, you must be loving what you're doing. It's so varied. Oh, thank you. I'm very like I said very great

01:24:48very lucky that I get the opportunity to work in Croydon

01:24:53right? How was Rebel Wilson? She's amazing.

01:24:58You know what? She's great. She's made the whole set. So there's a lot of young girls in it.

01:25:03It was just such a lovely, calming set and fun and everyone just had such a gig.

01:25:08So I was in awe of watching her and the way she directed and dealt with everybody.

01:25:13Yeah, amazing. Really amazing opportunity.

01:25:16You're a bit of a self-confessed...

01:25:18You're a terrible cook.

01:25:19I am awful.

01:25:20I don't believe it.

01:25:21I know I am.

01:25:22To the point where I believe you had...

01:25:23You had to be trained to make egg and chips on stage every single night.

01:25:28It's so embarrassing.

01:25:29So I did Shirley Valentine at the same theatre as Woman in Mine.

01:25:33Yeah.

01:25:33Dookie York.

01:25:34Yeah.

01:25:35And it was a one-woman show and I had to cook...

01:25:37Peeled potato, cook...

01:25:38Egg and chips live on stage whilst doing a monologue every night.

01:25:41And they sent a chef to tease me out.

01:25:43I had to do it because I couldn't know I'd have to chop the...

01:25:45Wow.

01:25:46That is quite bad to be fair, yeah.

01:25:47I know it's embarrassing.

01:25:4844.

01:25:49No wonder I'm single.

01:25:50But didn't you do well on Ready Steady Cook?

01:25:53Didn't you win it?

01:25:54But...

01:25:55I did!

01:25:56Yes!

01:25:57I did!

01:25:58But, I mean, whilst on it, you've got to...

01:26:00Obviously, it was the chef who won my team.

01:26:02Oh.

01:26:03But I clogged up the bread maker and everything.

01:26:05I still won.

01:26:06I've got a whole plate saying winner.

01:26:08People think I can cook.

01:26:09You're a winner, for sure.

01:26:10I wish I could...

01:26:11Human rainbow.

01:26:12That's what you want.

01:26:13Oh, I love...

01:26:13You've covered that.

01:26:14That's the nicest thing anyone's ever said.

01:26:16Do you get nervous when you take on...

01:26:18I was like Scylla, for example.

01:26:19I mean, you know, national treasure.

01:26:20Oh, God.

01:26:21Yeah, that was...

01:26:22You have to do it justice, right?

01:26:23Yeah, it was...

01:26:23Yeah, it was nerve-wracking.

01:26:24I did, like, three months of training to try and sound like her and, like, watch...

01:26:28And all the interviews from the 60s and stuff.

01:26:30Yeah.

01:26:31But, yeah, it was quite terrifying.

01:26:32But, okay.

01:26:33It's been amazing that I got the opportunity.

01:26:34Yeah.

01:26:35That was fantastic.

01:26:36Right.

01:26:37We made some food.

01:26:38Wow.

01:26:39How do you do that?

01:26:40You do it in time.

01:26:41It's amazing.

01:26:42It was Timo.

01:26:43No max.

01:26:44So, burrata.

01:26:45Confifennel.

01:26:46So, burrata.

01:26:47Confifennel.

01:26:48Yeah.

01:26:49In olive oil.

01:26:50So, like, an hour.

01:26:51Hour?

01:26:52Roughly.

01:26:53About an hour.

01:26:53Minute in the microwave.

01:26:54Yeah.

01:26:55Minute in the microwave.

01:26:56About ten seconds in the microwave.

01:26:58The crispy toasted bread.

01:26:59And the, uh, pine nuts.

01:27:01That's the very quick Arabyat.

01:27:03sauce, uh, with some, uh, polenta, which we deep fried to make it nice.

01:27:08Crispy.

01:27:09And there's the bruschetta.

01:27:10Should I cut that out?

01:27:11Um, bruschetta with the...

01:27:13The, uh, Ndua and Cavallo and ricotta and a little bit of chili flakes.

01:27:16Oh, my God.

01:27:17Uh, so that's...

01:27:18That's it.

01:27:19I know you've got to go.

01:27:20You're welcome to take this away with me.

01:27:21I would love to, please.

01:27:22But I've also...

01:27:23But you have to try, try a little bit of something first.

01:27:26Oh, well done.

01:27:27While we, we have...

01:27:28More dog chat.

01:27:29Oh.

01:27:30Have we convinced you, Matt?

01:27:31Are you going to get a dog?

01:27:32Love that.

01:27:33You'd be great.

01:27:33Yeah.

01:27:34I'm a dog.

01:27:35I didn't expect you to do a sling.

01:27:36No.

01:27:37Well, I...

01:27:38They get, I mean...

01:27:38They're like people...

01:27:39I've got a...

01:27:40I'm the dog father to a dog called Toby and I've written to...

01:27:41Dog father.

01:27:42I've written to...

01:27:43I've written to him for ten years.

01:27:45His parents read out the letters I write to him when he's sitting on the sofa and I'm

01:27:48sure...

01:27:48I'm sure he understands.

01:27:49Really?

01:27:50Yes, really.

01:27:51Toby.

01:27:52Toby Huckabee.

01:27:53I've written to him on his wedding day.

01:27:54You know what?

01:27:55That's an interesting point.

01:27:56Yeah.

01:27:57I'll have to see what he asks for.

01:27:58What dog is it?

01:27:59He's a black Labrador.

01:28:00He's delightful.

01:28:01Aww.

01:28:02He's wonderful.

01:28:03He's like, you know...

01:28:03a senior cricket player from the 1800s.

01:28:05He's just very level, very cool.

01:28:06It's your influence.

01:28:07It's your influence.

01:28:08I don't think so.

01:28:09If I was a dog father, it would be mad.

01:28:12It would be carnage.

01:28:13It would be carnage dogs.

01:28:14One of those that would like to set the house up.

01:28:15It would be like a tornado.

01:28:16You could be a Williams dog father.

01:28:17What?

01:28:18Can I hear you first?

01:28:19This is nice.

01:28:20This is amazing.

01:28:21Congratulations.

01:28:22Thank you so much.

01:28:23There you go, Marilyn.

01:28:24Sorry about the dog.

01:28:25Happy birthday to you.

01:28:26Happy birthday.

01:28:27Happy birthday.

01:28:28Happy birthday to you tonight.

01:28:29Thanks to Jack, Greg, Poppy, Ollie and of course Sheridan.

01:28:33Thanks for listening to the studio on the website.

01:28:34bbc.co.uk

01:28:35and go forward to Saturday Kitchen.

01:28:36I've got more tasty best bites you...

01:28:38See you tomorrow morning at 9 on BBC2 and I'll be back here live next Saturday with Thomasine

01:28:41and Maya, Sophie Whitebird.

01:28:43Natty Cancook and special guests Lou and Rob Beckett.

01:28:46Alright?

01:28:47Enjoy the rest of the day.

01:28:48Enjoy the rest of your weekends.

01:28:49Bye for now.

01:28:50Bye-bye.

01:28:51Woo!

01:28:52Go for now.

01:28:53Bye.

01:28:54Bye.

01:28:55Bye.

01:28:56Bye.

01:28:57Bye.

01:28:58Bye.

01:28:59Bye.

01:29:00Bye.

Saturday Kitchen - Season 28 - Episode 04

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