Saturday Kitchen - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen. - video Dailymotion

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Watch Saturday Kitchen - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen. - NovaDrama on Dailymotion

Transcript

00:00:00Good morning.

00:00:01A brand new year calls for brand new culinary inspiration, so we're dishing up.

00:00:05Delicious recipe ideas by the plateful.

00:00:08This is Saturday Kitchen.

00:00:30Hello.

00:00:31Welcome to the show.

00:00:32Happy New Year.

00:00:33We're spoiling you with three incredible chefs today.

00:00:45That's why.

00:00:46And then Helen McGinn has delicious ideas to keep our glasses topped up.

00:00:49Now, today's special guest is an award-winning actor who's brought us endless joy in comedy

00:00:54classics.

00:00:55There's an ugly Betty and you've probably enjoyed her performances over Christmas in festive

00:00:59hits like Nativity.

00:01:00Arthur Christmas.

00:01:01She's currently starring as a detective in the hugely popular BBC.

00:01:05Prime Series, Shetland.

00:01:06Please welcome the brilliant Ashley Jensen.

00:01:08Hi.

00:01:09Hi.

00:01:10Hi.

00:01:11Thank you for having me.

00:01:13Very welcome.

00:01:14We love Shetland.

00:01:15We love Shetland.

00:01:16Do you?

00:01:17Yes.

00:01:18It's really good.

00:01:19It's quite dark.

00:01:20Yes.

00:01:21Can be funny.

00:01:22Yeah.

00:01:23I was going to say it's a lot.

00:01:23fun to do, but maybe fun is not the right word really, but it's fun to be.

00:01:28able to get to film at that location.

00:01:30Yeah.

00:01:31It's just exquisite.

00:01:32It's one of the.

00:01:33most dynamic places I've ever had the fortune to film.

00:01:37It is very beautiful.

00:01:38Yeah.

00:01:38Very beautiful.

00:01:39Right.

00:01:40We're going to talk all about that later.

00:01:41Right.

00:01:42Let's see what else is on the menu.

00:01:43today.

00:01:44Richard, you are flexing your culinary muscles.

00:01:48Yes.

00:01:49But not those.

00:01:50No.

00:01:51In shellfish form.

00:01:52In shellfish form.

00:01:53Because, right.

00:01:54So I wanted to come up with a dish.

00:01:55Like we've all worked really hard over Christmas and New Year.

00:01:57Yeah.

00:01:58Working in the kitchen.

00:01:58I'm stressed now.

00:01:59I wanted to do something that was really quick, really easy and really accessible to do.

00:02:02But also put it.

00:02:03in the middle of the table and we all dive in and enjoy together as a family.

00:02:06So what I've done is some lightly curried.

00:02:08Mussels with some butternut squash.

00:02:09We've got some kale and then we're going to finish that with some coriander.

00:02:13And then I'm doing a soda bread.

00:02:14Soda bread.

00:02:15Soda bread.

00:02:16Soda bread.

00:02:17Which I didn't.

00:02:18I didn't realise that the culinary queen of Irish cuisine was on today.

00:02:21Yeah.

00:02:22And I would have just called that.

00:02:23So it's a store cupboard quick bread to make.

00:02:25What?

00:02:26You have to call it the real name.

00:02:28It's a like like a soda bread.

00:02:29Yeah.

00:02:30So it's a pumpkin soda bread that you can make from start to finish.

00:02:33In 45 minutes you'll be lathering that butter on and diving in.

00:02:36Nice.

00:02:37Look forward to that.

00:02:38Anna.

00:02:39You're taking Ashley back to the Shetland lines with a nice sort of fishy.

00:02:43taste of the sea.

00:02:44Yeah.

00:02:45Nothing sounds delicious like a fishy dish.

00:02:48I'm going to do what I think is quite a clever trick.

00:02:53And how to cook a beautiful piece of fish.

00:02:55Yeah.

00:02:56So we're going to cook it.

00:02:57It kind of wrapped in grease.

00:02:58with paper like a pouch.

00:02:59It's going to have some burnt butter in there.

00:03:00Some capers.

00:03:01Some lemon zest.

00:03:02And.

00:03:03I'm going to serve it with a kind of chopped seaweed and olive salad on top.

00:03:07Okay.

00:03:08And then.

00:03:08And then it's beautiful.

00:03:09I'm going to try to show you Matt how to make a perfect mash.

00:03:12Okay.

00:03:13Alright.

00:03:13I'm going to try to show you.

00:03:14Because like.

00:03:15I'm going to try to show you.

00:03:16Alright.

00:03:17But thanks for that.

00:03:18And Andrew your spicy.

00:03:18dressing things up with a classic Sichuan dish.

00:03:19Yep.

00:03:20Pre-Chinese New Year.

00:03:21We're going to do a thousand chili.

00:03:23chicken.

00:03:24Nice.

00:03:25It's a plate of a lot of chili and not very much chicken.

00:03:27Excellent.

00:03:29But.

00:03:30We also have steamed rice.

00:03:31And I'm going to tell you my secrets to just.

00:03:33a really simple delicious steamed rice that everyone seems to get wrong.

00:03:36Rice cooker.

00:03:37Of course.

00:03:38Yeah.

00:03:39Yeah.

00:03:40Helen.

00:03:41Yes.

00:03:42Not doing dry January.

00:03:43Um.

00:03:44Well.

00:03:45I'm sure you'll be very surprised to know.

00:03:46No.

00:03:47That I'm not doing dry January.

00:03:48The worst month.

00:03:48to give up alcohol.

00:03:49Well.

00:03:50And also I just think little and often.

00:03:51You know.

00:03:52The whole stopping for the whole month thing.

00:03:53was never.

00:03:54I did do it once.

00:03:55How was that?

00:03:56Once.

00:03:57Once.

00:03:58Yeah.

00:03:58Yes.

00:03:59Exactly.

00:04:00What you got?

00:04:01So we have got actually reds.

00:04:02Whites.

00:04:03And a sparkling.

00:04:04Okay.

00:04:05I know that you know.

00:04:06New Year has been and gone.

00:04:07But.

00:04:08But.

00:04:09When I saw your recipe.

00:04:10Andrew.

00:04:11With the.

00:04:12With the chillies in.

00:04:13There's only one way to go.

00:04:13With that.

00:04:14There really is only one way to go.

00:04:15So we have got bubbles.

00:04:16And we've got an English wine as well.

00:04:17Which I'm really.

00:04:18Very excited to share.

00:04:19Because it's new on the shelves.

00:04:20And it's great value.

00:04:21Okay.

00:04:22Nice.

00:04:23Now Ashley.

00:04:24You've done the show before.

00:04:23Food heaven, food hell.

00:04:24What are you loving at the moment?

00:04:25Yes.

00:04:26Oh well.

00:04:27I find it difficult to say what my food hell is.

00:04:28Okay.

00:04:29Because I don't like to be defeated by food.

00:04:31I like food.

00:04:32I am a foodie.

00:04:33Um.

00:04:34My food heaven.

00:04:35I think at this time of the year.

00:04:36When it's cold.

00:04:37I'm with you.

00:04:38And I kind of like.

00:04:38A big one pot thing.

00:04:39So something like.

00:04:40Like a big venison casserole or something.

00:04:43Yes.

00:04:43Okay.

00:04:44And also because.

00:04:45On the school run.

00:04:46I quite often see road kill.

00:04:47Oh.

00:04:48I quite often see.

00:04:49There's occasionally a deer or a pheasant.

00:04:51Where do you live?

00:04:52In the country.

00:04:53In the countryside.

00:04:54Somerset in the countryside.

00:04:55There's quite often a fess.

00:04:56Okay.

00:04:57In the countryside.

00:04:58Somerset in the countryside.

00:04:59There's quite often a fess.

00:04:58And I'm like.

00:04:59Well that seems like a waste.

00:05:00Few badgers.

00:05:01Few badgers.

00:05:02But I'm not going down that route.

00:05:03Anyway.

00:05:04My food.

00:05:05Hell.

00:05:06Would probably be.

00:05:07I'm not a fan.

00:05:08I was going to call it graphic.

00:05:08Food.

00:05:09Okay.

00:05:10Which is.

00:05:11But it's like.

00:05:12Thighs and ribs.

00:05:13And.

00:05:13Armpits.

00:05:14Oh okay.

00:05:15So.

00:05:16Right.

00:05:17Wings.

00:05:18Ribs.

00:05:18and thighs and wings and things like that kind of give me the fear because I didn't eat meat for a

00:05:2320 years mm-hmm so it's too graphic graphic graphic me graphic

00:05:28yes yes thank you thank you not roadkill obviously

00:05:33graphic in itself I'm scripty though I don't like waist

00:05:38well whatever

00:05:43it's like delicious at the end of the show but will it be her food heaven a comforting casserole with a

00:05:48rye and a veg if so I'm going to slow cook venison shoulder in some port and some wine until it's

00:05:53melted the mouth tender I'm going to serve it with some butter glazed carrots and new potatoes

00:05:56celeriac and a bit of cabbage

00:05:58nero or will I take it to food hell and give it a bit of a Korean makeover which I know you

00:06:03love I do yes so hopefully that will convince her how delicious things like wings and

00:06:08ribs really are if so I'm going to make a spicy Korean sauce which I'm going to slather all over

00:06:13pork ribs and chicken wings and serve it with a fiery bok choy and cucumber salad

00:06:18there's no vote today so we're putting Ashley's shetland sleuthing skills to the test to win her

00:06:23dream dish by solving a culinary crime there's a fun loving criminal in the studio but you have to

00:06:28be watching to find out who it is oh right Richard let's get cooking

00:06:33okay what do you want me to do so if you can get on to the soda bread can we really

00:06:38don't want to do it in front of Anna completely hundred percent um so if you can get on that for

00:06:42me it's everything

00:06:43everything that you've got there is I think is store-covered ingredients you've got plain flour

00:06:46touch of honey

00:06:48you've got there bicarbonated of soda some salt and some pumpkin seeds and you basically and some buttermilk

00:06:53but you could use um yogurt in there Anna was telling me just before that you could use

00:06:58milk use a little bit less but put some lemon juice in there as well to bring it all together for the sourness

00:07:03um this is what you said in it that's true yeah it's a chemical reaction with the bicarb it needs acid

00:07:08so but milk is obviously runnier so you just need a little bit less milk and just some vinegar or lemon juice

00:07:13I quite like seeing you quite nervous

00:07:15oh

00:07:16I am a little bit

00:07:18when I handed the recipe and I didn't expect you to be sitting there it's like having Delia Smith sitting there

00:07:23it's my favorite bread so I'm gonna love it good so

00:07:28so whilst you're getting on to that is literally one of those things you're gonna have all those bring it all together

00:07:33make it into it's almost like making a savoury scone so bring it all together it'll be quite wet

00:07:38use a little bit of extra flour to shape it and then just do a nice cross in the middle to let it breathe as it bakes

00:07:43200 degrees 25 to 35 minutes until it sounds like a drum on the bottom okay

00:07:48so what I'm gonna be getting on with is my beautiful mussels now I love mussels especially coming from north

00:07:53I think they're the best mussels in the world especially when the water gets colder they get plumper they get rich

00:07:58they're delicious and but I think a lot of people are scared at making them at home so I wanted to kind of

00:08:03break that down because I think classically you have a big pan on and you're meant to get it raging hot put the mussels in

00:08:08put your wine in and it all kind of spurts everywhere and you put the lid on whereas we're doing it slightly different so

00:08:13just in the bottom I've got some um onions garlic and I've got some butternut squash let's just start

00:08:18sweat down with a little bit of oil and once they get all nice soft and tender we're going to add some

00:08:23cider in here I like cider but just after Christmas you might have some white wine you might have some

00:08:28um prosecco you might have some bubbles left over or beer so I kind of grab whatever I've got left over and

00:08:33pop it in but cider is a classic combination so pop that in and you want that to come up to the board

00:08:38I think people are scared of mussels because it can make them very

00:08:43ill I'll talk to everybody in three days but I think that's it

00:08:48um I think it's just learning about looking after them like I always think if you're a if

00:08:53you treat a butternut squash like you would want to be treated you're going to treat it with respect

00:08:56or if you're the flower you treat it

00:08:58like how you would want to be treated and it's the same with mussels so if you care for them and nurture

00:09:01them I'm here

00:09:03um

00:09:08so I think if you look after the mussels like you would want

00:09:13to be looked after right so you get in the mussels go to your local kind of fishmonger in Norfolk you go on the side

00:09:18of the road they'll have the shacks on the side of the road get them keep them nice and cool then submerge them in

00:09:23cold water with some flour on top and so what that'll do is when they sit there

00:09:26do you know what do you want a tip

00:09:39you

00:09:28so we had a we had a hang on i'll tell you and then we had a portuguese chef on a while ago

00:09:33uh enrique enrique uh and he enrique and he puts uh

00:09:38his shellfish in sparkling water and it makes them open and then spit out which is amazing

00:09:43great but we can't all afford sparkling water um um to put them in i want to hear the flower tip

00:09:48so this is quite an old-fashioned norfolk term so what you do you put the plain flour on

00:09:53it and then you let them sit there so again as it breathes it kind of takes the flower in and then it'll spurt

00:09:58it out and it kind of helps clean them so it kind of gets a lot of that impurity and some of the grit out of them

00:10:12you

00:10:03so it kind of breathes it in and pushes it out so you can either put them in your garage because it's

00:10:06nice and cold at the moment or put it in your fridge

00:10:08um but they'll keep for about four days but just keeping it in that water and keeping them going

00:10:12around water and

00:10:13water water do you change the water you just do it for a couple of days i think it's fine because you want that

00:10:18water to come in and then come out again then give them a good old rinse off afterwards and it does make

00:10:22it a lot more cleaner

00:10:23last question do you mix the flour and the water together and then pour it on the

00:10:26just sprinkle it over and

00:10:28just give it a mix around and then it'll slowly but surely go all the way through so whilst you remember that

00:10:33so what but also they can be quite scary and looking at so you want to take the beards off and give

00:10:36them a good scrub the beard

00:10:38is what kind of connects it to the rope or kind of to the rocks so you want to pull that off to

00:10:42get it out of the way because it's not

00:10:43particularly edible um and then you want to make sure if you've got any open ones now this is where we

00:10:48will freak out with an open one so all i like to do when i'm doing it and i'm debucking bucket loads of them

00:11:02you

00:10:53uh benedicts give them a little tap and if they then start to move in like that one and they close

00:10:57up means they're

00:10:58still alive and they're still good to use if they don't just discard them um but they're really

00:11:01great value for money

00:11:03and they're a great source of protein so i hope they are yeah the other day so that then comes

00:11:17you

00:11:08up to the boil we now put our muscles in here and you see there's no big rage and bubbles and all the

00:11:12rest

00:11:13of it and we're all freaking out um it just goes in quite quietly get that kale in there this is the

00:11:17time

00:11:18year for kale i think i feel so we kind of mix them all around and put them in

00:11:28you

00:11:23and pop the lid on and that should be about two to four minutes just for it to then all cook

00:11:35you

00:11:28down and then all open up and then we'll add a little bit of cream a little bit of lemon juice um

00:11:44and

00:11:33um butter as well do you want the stalks of the coriander or not

00:11:45you

00:11:38yes yeah finally shredded yeah okay so whilst we're doing that the one thing i

00:11:43have done forgot is my lightly curried element okay so we're just going to add

00:11:48in our mild curry powder and our turmeric powder so i like to use mild curry powder if you want it

00:12:00you

00:11:53a lot a lot a lot hotter um you could put some fresh chilies in there and kind of give it a real good boost

00:11:57um

00:11:58but i like to just have that mild flavor going over and i love this because you

00:12:01one of those big one pot

00:12:03wonders where you put around the table and everyone can dive in my kids love it yeah cheap accessible

00:12:17you

00:12:08don't go to them supermarkets and get those you know the ones in a backpack bag

00:12:22you

00:12:13um you know i don't even know what that does or how they do that but yeah so put them in there give

00:12:17them a good so you

00:12:18you can already see they're already starting to open and that's exactly what we want and it's not

00:12:22stressing anyone out

00:12:32you

00:12:23okay so what else is going on in your world how's benedict's good good yeah

00:12:28it's been a good year it's a difficult year for hospitality um i think we're all kind of trying

00:12:32to find a new

00:12:33new path that works for all of us um but it's overall i'm really happy with it it's going great

00:12:37good

00:12:38and we're kind of going into events now and kind of cooking in people's houses just for small groups which is

00:12:42great

00:12:43so we're making that connection with customers and kind of really going into their environment instead

00:12:46of them coming into our environment

00:12:48which has been lovely

00:12:49nice

00:12:49uh and you've uh i think you've just

00:12:53retained three aa rosettes for the ninth year in a row

00:12:56yeah i did

00:12:57congratulations

00:12:58thank you thanks so much yeah yeah hard work right yeah that's a good yeah

00:13:03thank you thanks so much um yeah so we did we just after we first opened because we turned 10 this year um we managed

00:13:17you

00:13:08to get the free rosettes quite quickly afterwards so i was really

00:13:10great but i remember when they first came in they came in about a week

00:13:20you

00:13:13after we opened and uh they came in and had it and i got my you know i've got my two rosette plate

00:13:25you

00:13:18and i was so grumpy about going straight in with two that it irritated me so much that my daughter then

00:13:21used it as a breakfast

00:13:23was like um until i got my third one and then i put it on the wall but yeah we've had it ever since

00:13:36you

00:13:28uh and how's the how's the modeling ah thanks for asking

00:13:33thank you thank you so much it's good there might be some clothes that i'm kind of helping design and being in

00:13:46you

00:13:38involved with for 2026 which is quite exciting um so yeah kind of trucker inspired

00:13:51you

00:13:43i think really yeah that's kind of the look you give those are the vibes i'm getting oh yeah

00:13:48and i think that it's quite fun but do you know like in our industry it's really creative right

00:13:51and you talk to amazing people

00:13:53so to actually go in this realm and start talking to different people about clothes and kind of what

00:13:57people like and what

00:14:07you

00:13:58don't like it's been really interesting and it's a great project for my wife and myself to get involved

00:14:02with so i've really enjoyed

00:14:10you

00:14:03enjoying that so you can now see all my beautiful muscles have started to open come and smell come and smell

00:14:07all right

00:14:08butter goes in now that's not really smelling you just oh sorry

00:14:13um then we just telly innit they don't know

00:14:17um then we just telly innit they don't know

00:14:18yeah lovely nice

00:14:20nice

00:14:23a little bit of double cream that you might have left over from kind of your christmas pudding and all of that

00:14:27so we add that in

00:14:28a knob of butter a good squeeze of lemon juice and let that all come together now

00:14:31this is a great because

00:14:33it's basically a sauce in the bottom you can dip all of this in um and it all comes together beautifully

00:14:45you

00:14:38i'm going to whack a handful of your coriander

00:14:50you

00:14:43and my kids love it you know like without sounding all norfolk they love it um

00:14:57you

00:14:48but they love it we put it in the middle of the table it's steaming away it's cold outside the log burner's going

00:15:02you

00:14:53and we all dive in i think there's nothing more exciting it's painting a beautiful picture

00:14:57at the bainbridge household

00:14:58yeah do your kids actually like mussels

00:15:00yeah they do that's good

00:15:02yeah yeah they love it

00:15:03And also, you know, just gone the last winter or the autumn,

00:15:06we were picking all these wild mushrooms, mate.

00:15:08And children are so much into pick-and-wild mushrooms.

00:15:10We must have picked about 25 kilos of mushroom this year.

00:15:13Wow.

00:15:14Just absolutely cool.

00:15:15Yeah, yeah, yeah.

00:15:16My wife is kind of the queen mushroom picker.

00:15:18Our children get right stuck involved and do it.

00:15:20It's great.

00:15:21And it's free.

00:15:23It's free.

00:15:23The labour and the mushrooms.

00:15:25Yeah, yeah, totally.

00:15:26But we didn't take them to the restaurant.

00:15:28We didn't take them all, which is great.

00:15:30So, we should flag that it is quite dangerous to pick your own mess.

00:15:33It is really dangerous.

00:15:34You need to know what you're doing.

00:15:35But my wife knows four or five different types.

00:15:38And they're the only ones that we ever go to.

00:15:39So, if you do pick wild mushrooms, pick the ones that you are 100% sure on.

00:15:43Ask questions about them and then you can enjoy them.

00:15:45Yeah.

00:15:46We ate them on toast.

00:15:47We make a stew out of them.

00:15:48Oh, it's incredible.

00:15:49How nice.

00:15:50If you want to try Richard's Mighty Muscles.

00:15:53At home, you can find the recipe at bbc.co.uk forward slash Saturday Kitchen or scan the QR.

00:15:58And it will take you straight to this dish.

00:15:59Right.

00:16:00Is that enough butter?

00:16:01You said you wanted it quite heavily.

00:16:02Love that.

00:16:03So, now you've got our beautiful muscles.

00:16:05You saw how quick and easy that was.

00:16:07We're literally going to pour that in there.

00:16:08See that beautiful sauce.

00:16:09Did you get the coriander?

00:16:10Yeah, I'll put some in.

00:16:11Oh, okay.

00:16:12I'm now going to finish it with some coriander on it.

00:16:13Okay.

00:16:13Wow.

00:16:14So, this is kind of, oh, you know, that steam coming off, that butternut squash for this.

00:16:18That sweetness, that curry kind of.

00:16:19You love the muscles, don't you?

00:16:20I love it.

00:16:21You're loving these muscles.

00:16:22Honestly.

00:16:23You're loving these muscles.

00:16:23Norfolk.

00:16:24Very excited about these muscles.

00:16:25Because I think this is perfect for January.

00:16:27There's no...

00:16:28No stress.

00:16:29We've all worked really hard.

00:16:30This now makes it super easy and accessible to make.

00:16:32It's delicious.

00:16:33And it's the pride of Norfolk.

00:16:35I love a Norfolk muscle.

00:16:36Okay.

00:16:37Right.

00:16:38So, just finishing off.

00:16:38With a little bit of fresh coriander.

00:16:39Like I said, if you want it spicy, you could just add some fresh chilli on there.

00:16:43But that is my beautiful, lightly curried mussels.

00:16:48With our homemade soda bread.

00:16:49Well done.

00:16:50Well done.

00:16:51Well done.

00:16:52Well done.

00:16:53Well done.

00:16:58Right.

00:16:59That smells delicious.

00:17:00Okay.

00:17:01Inbound.

00:17:02Let's put that in the middle.

00:17:03And...

00:17:05There's some...

00:17:06Also a really lovely...

00:17:07Bread, Andrew, serve up.

00:17:08With the mussels.

00:17:09If you take one mussel and then you kind of eat that first mussel, then you use that as

00:17:12a pincer to go in and get the other mussels out, then you don't have to get dirty hands.

00:17:15That's one of my favourite things.

00:17:16Do you know what I mean?

00:17:17Yes.

00:17:18Thank you for the admin chat.

00:17:19I think this is exactly how you should eat...

00:17:22I agree.

00:17:23I agree, I agree, I agree.

00:17:24Helen!

00:17:25Yes?

00:17:26What's going on in here?

00:17:27So...

00:17:27We...

00:17:28This one, as you rightly said, a cider would work brilliantly with this.

00:17:31Yep.

00:17:32For wine.

00:17:33This is Grunewelt Luna.

00:17:34This is from Morrison's.

00:17:35£10.

00:17:36From there, the best...

00:17:37And it's an Austrian Grunewelt Luna.

00:17:38That's true.

00:17:39Yeah, yeah.

00:17:40And so that's...

00:17:42That's the grape.

00:17:43And this is made by, I think, one of the best winemakers for this particular...

00:17:47A grape in Austria, Markus Huber, and it's got this almost like...

00:17:52a kind of peach and white pepper tang going on.

00:17:56So...

00:17:57So good.

00:17:58So, yeah.

00:17:59So you need...

00:18:00It's delicious.

00:18:01So it has actually got a little gentle spice to it.

00:18:02Mmm.

00:18:02I thought I could smell curry, but it's this.

00:18:04Is it?

00:18:05Yeah, there's no curry in there.

00:18:06No.

00:18:07But, yeah.

00:18:08Hopefully, just that little touch of pepper picks out the spice in there.

00:18:11It's absolute delicious.

00:18:12And I love...

00:18:12Yeah.

00:18:13Same.

00:18:14And it just would work perfectly with that.

00:18:15Yeah, so clean and fresh.

00:18:16Can you imagine this January is cold...

00:18:17outside and you've got this steaming away and a bottle of this.

00:18:20Yeah.

00:18:21Perfect way to start the year.

00:18:22Really nice.

00:18:22Delicious.

00:18:23Very nice, that helps.

00:18:25Glad you like it.

00:18:26I like one of those.

00:18:27Um...

00:18:28How is it going down over there?

00:18:29Does anyone try some...

00:18:30Anna, do you want to try some soda?

00:18:31Oh, yes.

00:18:32Please?

00:18:33Let's know what you think.

00:18:34How come I've only allowed the soda bread and no mussels, sir?

00:18:37You can have mussels if you want.

00:18:38Do you want mussels?

00:18:39Yes, please.

00:18:40Come serve me.

00:18:41It's really good.

00:18:42How is it?

00:18:43Is it alright?

00:18:44Lovely.

00:18:45Really lovely.

00:18:46Is it good?

00:18:47I love the...

00:18:47pumpkin seeds in it.

00:18:48Really delicious because the texture is so lovely and soft and then those little...

00:18:52surprise that those crunches in there is a great idea.

00:18:54Oh, good.

00:18:55And I think it's...

00:18:56And I think that's the big thing is...

00:18:57how quick and easy it is to make a soda bread and kind of bring it together with store cupboard

00:19:01ingredients and it's...

00:19:02It's not like a sourdough or things with lots of processes.

00:19:04You can make it all together as a family in the oven for...

00:19:0740 minutes, you'll be lathering that butter off.

00:19:09You made it all look so effortless.

00:19:10Mmm.

00:19:11Don't we?

00:19:12What did you do?

00:19:13I know.

00:19:14I...

00:19:15I...

00:19:16It's carnage in my kitchen.

00:19:17You weren't even if I was making this and making bread.

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

00:19:20Amazing.

00:19:21You're welcome.

00:19:22Come on.

00:19:23Come on.

00:19:24You're welcome.

00:19:25Good.

00:19:26Good.

00:19:27Good.

00:19:28Good.

00:19:29Good.

00:19:30Good.

00:19:31Good.

00:19:32Good.

00:19:33Good.

00:19:34Good.

00:19:35Good.

00:19:36Good.

00:19:38Good.

00:19:40Good.

00:19:41Good, good.

00:19:42Good.

00:19:43Good.

00:19:44Good.

00:19:45Good.

00:19:46Good.

00:19:22What are you cooking in a bit?

00:19:23I'm going to teach you how to make mashed potato

00:19:25because I've seen you before.

00:19:27And I don't think you know.

00:19:29And how will we be rounding off today's menu?

00:19:32Will it be Ashley's idea of food heaven?

00:19:33Venison, chestnut casserole with an array of winter veg.

00:19:37Or will it be her food hell?

00:19:38Korean-inspired chicken wings and ribs.

00:19:40Both delicious.

00:19:41And...

00:19:42And we've also got a fantastic dish from Andrew

00:19:44to look forward to as well.

00:19:46Right, let's...

00:19:47Let's catch up with Rick now in Thailand.

00:19:48And he's visiting a market where they walk

00:19:50wherever you want.

00:19:52Let's catch up with Rick now in Thailand.

00:19:57Now, this is something I've never quite seen

00:19:59anywhere else in the world.

00:20:00Not on this scale.

00:20:01Any...

00:20:02Well, I first came here 20 years ago.

00:20:05It's changed a bit.

00:20:07I think all the burners were over there then.

00:20:09But the thing that I really loved about this restaurant...

00:20:12Well, I suppose you could call it a restaurant.

00:20:14You might actually call it a supermarket.

00:20:16Because basically...

00:20:17You go right down the end there and choose your fish

00:20:20and choose your vegetables.

00:20:22Then they can't bring it all back here and cook it for you.

00:20:25They give you a sort of suggestion of how to...

00:20:27But generally, it's just left up to the chefs.

00:20:32Well, it's a tourist attraction, no doubt.

00:20:35Inspired by...

00:20:36Guess who?

00:20:36Yeah.

00:20:37Yes, that's right, the Chinese.

00:20:39So what you do is to select what you fancy from the...

00:20:42fish market, maybe a grouper, maybe a few of these freshwater prawns.

00:20:47And some blue swivel crabs.

00:20:49And possibly a mud crab.

00:20:52Basically, you buy whatever takes your fancy.

00:20:54Then you go out to the checkout and be prepared.

00:20:57For a pretty serious bill.

00:20:58Because it ain't cheap.

00:21:02From what I could make out, beautifully done split prawns with turmeric, clams in...

00:21:07The oyster sauce, the meat from the mud crab, cooked with egg and more turmeric was...

00:21:12Brilliant and steam blue swimmers.

00:21:17And finally, the grouper, hard fried, the most common way over here.

00:21:22It's a place definitely worth a visit, but maybe just the once.

00:21:27It was all a bit big and overwhelming.

00:21:30More on my scale.

00:21:32More on my scale was sum tum thai, we call it green papaya salad, pounded chilli and garlic.

00:21:37Then dried shrimp.

00:21:39Now this was cooked by Sharon C, who was taught by her...

00:21:42That's very rare to find in a five-star hotel.

00:21:45She's added pin...

00:21:47Peanuts, chopped up French beans and tomato, which she gently bruises.

00:21:52This salad would be in my top five dishes in Asia.

00:21:56Then...

00:21:57Palm sugar and fish sauce.

00:21:59When you see fish sauce, then lime juice isn't...

00:22:02too far behind.

00:22:03The key to it all is shredded green papaya.

00:22:07This salad is so refreshing, sour and hot.

00:22:10Paradoxically...

00:22:11This salad is so refreshing, sour and hot.

00:22:12Paradoxically...

00:22:12All that chilli and sourness seems to cool you down in a hot and steamy climate.

00:22:17It makes the perfect accompaniment to a very famous curry.

00:22:22Here in Thailand.

00:22:23That is very, very nice.

00:22:27Indeed.

00:22:28It's a massimen curry.

00:22:29It's really quite mild, which is unusual for Thailand.

00:22:32It's origins actually are India, and massimen means Muslim curry, but it's a very...

00:22:37typically Thai dish now, and it partners very well, I think.

00:22:42This papaya salad, which of course is searingly hot, but like all eating in Thailand...

00:22:47everything comes together and you just take what you like and actually balance things yourself.

00:22:52When I got home, I decided to make this curry the way Sharonci taught me.

00:22:57I'm using Chuck steak.

00:22:58In goes some coconut milk.

00:23:02A couple of whole cinnamon sticks, and the thing that really matters to me...

00:23:07these black cardamoms, and they're not like the green cardamoms, they've got a lovely smoke...

00:23:12flavour which will come out in the final dish.

00:23:15Some water...

00:23:17And finally, a teaspoon of salt.

00:23:23I'm just gonna stir all that in now.

00:23:26So now I'm going to...

00:23:27You roast or dry fry, pan fry these ingredients with...

00:23:32without oil.

00:23:33First of all, some chillies, Kashmiri chillies, and then some whole...

00:23:37coriander seeds, and then some cumin seeds.

00:23:40I mean, the point of roasting all these is...

00:23:42because it just gives it an incomparable toasty flavour, the curry.

00:23:46And you can...

00:23:47You can buy...

00:23:48Sorry, that was mace in there then.

00:23:50You can buy musselman curry.

00:23:52You can paste.

00:23:53But you can't beat doing this sort of thing yourself.

00:23:55It really makes so much difference.

00:23:57Some cloves in there, there.

00:23:59Some cinnamon.

00:24:00And finally, some cardamom seeds.

00:24:02These are the seeds from green cardamoms this time,

00:24:04not the black cardamoms that I used earlier.

00:24:07I always think, like, a good meat curry needs toasted spices,

00:24:10but if generally...

00:24:12for a fish curry, I favour not toasting them,

00:24:15just having it a bit more aromatic.

00:24:17So that's really hot.

00:24:18So now I'm going to tip those into a spice grinder and grind them all up.

00:24:23There we go.

00:24:24Right now, I'm giving them a grind.

00:24:27I've fried off onion and garlic.

00:24:32And then I add the all-important shrimp paste.

00:24:35Not different, really, to...

00:24:37adding anchovies in the Mediterranean meat stew.

00:24:40Then in go those ground spices.

00:24:42which I mix in with the fried onions and garlic,

00:24:45and put that into the food processor.

00:24:47I add chopped lemongrass, slices of ginger, and...

00:24:52finally coconut milk.

00:24:54Then blend.

00:24:55The beef has been gently simmered...

00:24:57in that mixture of coconut milk, cinnamon, and cardamom

00:25:00for nearly two hours.

00:25:01So it's pretty...

00:25:02really tender.

00:25:03I remove it and add some potatoes,

00:25:05which need to cook for about 15 minutes.

00:25:07So in with this wonderful, wonderful muslim paste.

00:25:12Stir that all the way through, like that.

00:25:18And now some tamarinds.

00:25:19Now this is actually what I call tamarind waters.

00:25:22So I've taken the paste,

00:25:23which quite often has seeds in it,

00:25:25mixed it with a bit of water and put it through...

00:25:27a bit of a sieve.

00:25:28Next, more coconut milk.

00:25:30It's a really important part of this.

00:25:32Nice curry.

00:25:33In with that.

00:25:34And now some palm sugar.

00:25:36About...

00:25:37Well, a large teaspoon, I'd say.

00:25:39Maybe a bit more.

00:25:40And now fish sauce, of course.

00:25:42There we go.

00:25:45And now to return...

00:25:47the meat.

00:25:48.

00:25:49.

00:25:52Some...

00:25:57Putting in some fresh basil just torn up and some peanuts, whole peanuts.

00:26:01Just gives a lovely...

00:26:02A little crunch right at the end.

00:26:04So there it is, the musselman or massam...

00:26:07A Thai dish, no doubt, but one that would not exist today...

00:26:12Would it not been for those early Arab traders who introduced muslim curries and spices?

00:26:17To Thailand.

00:26:23Thanks for that, Rick.

00:26:24Right, Ashley, you said you wanted to do so with those...

00:26:27Aubergines.

00:26:28Yes.

00:26:29Because you don't like them spongy.

00:26:30I don't know what to do with them.

00:26:32I kind of get defeated by an aubergine and I'm angry about that.

00:26:35Don't be angry, it's just an aubergine.

00:26:37OK.

00:26:38OK, so I've got this little recipe.

00:26:41So this is a Sicilian...

00:26:42Inspired recipe.

00:26:44This is involtini.

00:26:45So I'm going to make some little rolls.

00:26:47With the aubergine.

00:26:50So I think...

00:26:51I think...

00:26:52Emily, stop me if I'm wrong over here, Chef.

00:26:54Don't worry, we will.

00:26:55Yeah, I know.

00:26:56Er...

00:26:57I think the thing with aubergines is that if you hit them with too much oil...

00:27:02They're just going to absorb.

00:27:03So you could put them in the pan with a lot of oil and they're just...

00:27:07going to keep on.

00:27:08Yes.

00:27:09And then we're just going to grill those on both sides and that's going to...

00:27:12cook them.

00:27:13Er...

00:27:14A couple of minutes on each side.

00:27:15They do lose their thickness.

00:27:17They do.

00:27:18And then we're left with that.

00:27:19Wafer thin aubergine.

00:27:20Wafer thin.

00:27:21Wafer thin.

00:27:22Er...

00:27:23Right.

00:27:24So, those are the aubergines.

00:27:25Right, I'm going to make a very quick tomato sauce.

00:27:27I've got some garlic, rosemary, a bit of basil and then...

00:27:32just some tinned cherry tomatoes.

00:27:35Tinned cherry tomatoes.

00:27:36Tinned tomatoes.

00:27:37I made my own tomato sauce this year.

00:27:40Have you really?

00:27:41Yes.

00:27:42Er...

00:27:42With my own tomatoes from our greenhouse.

00:27:44OK.

00:27:45It tastes good.

00:27:46They were amazing.

00:27:47Absolutely.

00:27:47Beautiful.

00:27:48And we got them to really late in the year.

00:27:50Mm-hmm.

00:27:51To the end of November or something.

00:27:52Is that...

00:27:52That's quite unusual to be getting smashed that late.

00:27:54To keep a warm greenhouse.

00:27:55Yeah.

00:27:56Yeah.

00:27:57That's good.

00:27:58Right.

00:27:57So, we've got a tomato sauce.

00:27:58You cook that down until it looks like that.

00:28:00I'm going to swap those over.

00:28:02And that will take about 40 minutes an hour.

00:28:05You can add a little bit of sugar if...

00:28:07Not too...

00:28:08If it needs a little bit of sweetness.

00:28:10And then...

00:28:11Uh...

00:28:12Bring...

00:28:12These over here.

00:28:13I'm just going to...

00:28:14Basically...

00:28:15I've got some noodles.

00:28:16OK.

00:28:17Some...

00:28:17Thin vermicelli.

00:28:18I'm going to chop up some basil and a little bit of mint.

00:28:20And then...

00:28:21Uh...

00:28:22I'm going to fill...

00:28:22The rolls with the herbs.

00:28:24Add a little bit of ricotta.

00:28:26And...

00:28:27And...

00:28:28The noodles.

00:28:29And some parmesan.

00:28:30And then...

00:28:31We'll get to that in just...

00:28:32A minute.

00:28:33Right.

00:28:34Noodles rather than pasta.

00:28:35Well...

00:28:36Same, same.

00:28:37Right.

00:28:37Firmicelli.

00:28:38Noodles.

00:28:39Just...

00:28:40Or...

00:28:41Very sort of fine angel hair pasta.

00:28:42They call...

00:28:42Pasta noodles in America.

00:28:43Yeah.

00:28:44Don't they?

00:28:45They do.

00:28:46LAUGHTER

00:28:47Thanks.

00:28:48Dead.

00:28:49Spouting her knowledge.

00:28:50LAUGHTER

00:28:51Um...

00:28:52So listen, tell us about Shetland.

00:28:53Yeah, well obviously I'm not going to give any spoilers.

00:28:55No, no, no, no.

00:28:56Because there are people that will want...

00:28:57to watch it box set.

00:28:58Absolutely.

00:28:59Watch it one after the other.

00:29:00There were a few people that...

00:29:02enjoyed having to wait.

00:29:03But other people that...

00:29:04didn't like having to wait.

00:29:06And they...

00:29:07waiting to watch it all in a one-er.

00:29:09Uh...

00:29:10Yeah, let's not do that.

00:29:11So let's...

00:29:12Yeah, tell us about...

00:29:12What's it like sort of living and working up there?

00:29:14Well, it's a beautiful place to film.

00:29:16It's absolutely glorious.

00:29:17Um...

00:29:18The...

00:29:19The weather is obviously...

00:29:20does its own thing and we have to fit in.

00:29:22around that.

00:29:23Yeah.

00:29:24It's one of these places that I'd never been to

00:29:26until I started filming.

00:29:27There it's...

00:29:28Oh, it's kind of...

00:29:29It's bleak but beautiful at the same time.

00:29:31Yeah.

00:29:32And I think...

00:29:32Shetland is the star of the show really.

00:29:35And I think we just all sort of fit in...

00:29:37around it.

00:29:38And...

00:29:39There's quite a lot done for us already with that landscape.

00:29:42isn't there?

00:29:43Well, it's...

00:29:44It's moody.

00:29:45Yeah.

00:29:46It lends itself to...

00:29:47Marginal.

00:29:47A dark murder drum.

00:29:48Yes.

00:29:49Yes.

00:29:50Yes.

00:29:51It's quite noir, they call it.

00:29:52Certainly not...

00:29:52Cosy cream, is it?

00:29:53Er...

00:29:54No, it's not.

00:29:55And that's...

00:29:56That's kind of why I love it.

00:29:57Yeah.

00:29:58Because...

00:29:59Because the plots, like I said, they're very dark.

00:30:01Yeah.

00:30:02And...

00:30:03They're not entirely what you'd expect from...

00:30:05From a...

00:30:06A BBC...

00:30:07No, I...

00:30:08I mean, the scripts are always amazing, I have to say.

00:30:10They're always...

00:30:11Every year we...

00:30:12We get there...

00:30:13But I...

00:30:14I tend to not know who the murderer is, because I...

00:30:17The first three episodes we get there and we do the first block.

00:30:20And I always like to try and work it out myself.

00:30:22So when you get there, do you go, oh, no way!

00:30:24Well, I did the first...

00:30:26Well, I did the first...

00:30:27I didn't see that one coming.

00:30:28Right.

00:30:29But, erm...

00:30:30But this year I did...

00:30:31I did a bit better, actually.

00:30:32I was kind of...

00:30:33I'm...

00:30:34I'm obviously becoming better as a detective, I think.

00:30:36Maybe that's because...

00:30:37As I sit up in Shetland in the evenings, watching true crime and felt...

00:30:42Felting.

00:30:43Felting?

00:30:44Felting.

00:30:45Well, this is a hobby that I took up, er, when I was in...

00:30:47In Shetland.

00:30:48Um...

00:30:49Steven Robertson has Sheep.

00:30:50Who's he?

00:30:51Who plays Sandy.

00:30:52Okay.

00:30:52He has his own small holding and he's got these beautiful Murat sheep.

00:30:56And...

00:30:57And...

00:30:58I got some, er, wool from him.

00:31:01And...

00:31:02I was not expecting this, Jack.

00:31:03No, I know.

00:31:04Okay, so Sandy actually keeps sheep.

00:31:05He does, yeah.

00:31:06Right.

00:31:07And he got me this...

00:31:07This beautiful brown, er, sheep wool.

00:31:10Not a fleece, because it was just the wool.

00:31:11Yeah.

00:31:12Covered in, quite frankly, faeces and urine.

00:31:14Nice.

00:31:15And twigs and leaves and things.

00:31:17And I had to wash it before I was to do anything with it.

00:31:20Little did I know it was going to, like, take me...

00:31:22Three hours.

00:31:23There were...

00:31:24My colleagues were phoning me up going, Ashley, are you coming to the pub?

00:31:26And I'm like, no, no, I can't.

00:31:27I've got to...

00:31:28I'm, like, rinsing out this sheep wool.

00:31:30My whole flat smelling...

00:31:32Something of...

00:31:33As you can imagine.

00:31:34It sounds horrible.

00:31:35I know, but it was quite...

00:31:36It was quite therapeutic.

00:31:37I liked it.

00:31:38This is a bit of me.

00:31:39I'm into stuff like this.

00:31:40You had to use a bit of feta liquid on it to try and...

00:31:42get the smell out to get rid of the grease and the lanolin.

00:31:44And wash it several times and dry it and wash it...

00:31:47What you do is, you get a little sort of piece of...

00:31:52material and you've got a special needle.

00:31:54Mm-hmm.

00:31:55Are you still with me?

00:31:56I am.

00:31:57Yeah, yeah, yeah.

00:31:57Do I look like I've seen some?

00:31:59A little bit.

00:32:00A little bit.

00:32:01A little bit.

00:32:02Other people are wild swimming in Shetland.

00:32:04The rest of the crew are wild swimming and paddle boarding.

00:32:06Yeah.

00:32:07And I'm...

00:32:07I'm sitting there watching true crime felting.

00:32:09But anyway, yes, I made a nice little...

00:32:12Scottish Highland scene when I was there.

00:32:14Oh!

00:32:15When you first said that for what you were doing, my pic...

00:32:17you pictured the old fuzzy felt.

00:32:18Yes!

00:32:19Exactly!

00:32:20They're making a fuzzy felt!

00:32:21They're making a fuzzy felt!

00:32:22I was like, okay!

00:32:23Yeah.

00:32:24Yeah.

00:32:25No.

00:32:26Very therapeutic.

00:32:27One of these sort of therapeutic activities.

00:32:28Yeah.

00:32:29Some people were knitting.

00:32:30There were a few of the crew that were knitting and...

00:32:32Yes.

00:32:33Okay.

00:32:34It sounds very wholesome.

00:32:35Yes, it was very wholesome.

00:32:36Did you let loose?

00:32:37We...

00:32:37We do let loose.

00:32:38There are a couple of wonderful pubs in Shetland and we all...

00:32:42frequent them on a Saturday night.

00:32:43Okay.

00:32:44There's a great deal of camaraderie.

00:32:45Quite often there's a bit of fancy dress...

00:32:47going on.

00:32:48We have themed fancy dress nights.

00:32:49Oh, yeah.

00:32:50Amazing.

00:32:51The pub in the show.

00:32:52It looks divine.

00:32:53The pub in the show is absolutely charming.

00:32:56Not however on Shetland.

00:32:57I hasten to add.

00:32:58The magic of television and all that.

00:32:59Yeah.

00:33:00Yeah.

00:33:01Which is one of the things that quite...

00:33:02a lot of the Shetlanders get a wee bit irked about.

00:33:04They say, but you walked along that street there.

00:33:07And I know there's not a pub on that street.

00:33:09Secret pub.

00:33:10But we always just say that.

00:33:12Well, quite frankly, we can't afford to film on Shetland.

00:33:15Yeah.

00:33:16For that amount of time.

00:33:17For that amount.

00:33:17Yeah.

00:33:18Is the police station as high tech as it looks?

00:33:20Is the what?

00:33:21The police station.

00:33:22Is it as high...

00:33:22Well, not really because we've still got a black board, haven't we?

00:33:23We've still got that black board, haven't we?

00:33:24We've still got that...

00:33:25Yeah.

00:33:26We've still got that black board, haven't we?

00:33:27We've still got that...

00:33:27Yeah, but the outside is quite a new building, isn't it?

00:33:29No, that's the mortuary.

00:33:30Oh.

00:33:32I do watch it.

00:33:33I do.

00:33:34I do.

00:33:35I do.

00:33:36I do.

00:33:37You're a super fan as well, you talk.

00:33:38I know, but in my head I thought it was like this super new modern building.

00:33:42No, the police station is quite an old kind of granite building.

00:33:45Er, okay.

00:33:46Right.

00:33:47I'll have to watch it again.

00:33:48Right, I will.

00:33:49Okay.

00:33:50Right, anyway, I made things.

00:33:51Er...

00:33:52A bit more tomato.

00:33:53Let's get some mozzarella over that and then that gets baked.

00:33:57Matt, that looks gorgeous.

00:33:58It looks amazing.

00:33:59It really does.

00:34:00Was that a compliment?

00:34:01Mm-hmm.

00:34:02I was a mistake.

00:34:02I'm sorry.

00:34:03I can't believe you can concentrate on that while I was whittering in your ear about...

00:34:06I'm just abs...

00:34:07Fancy dress and felt.

00:34:08I'm upset.

00:34:09I got the police station from the mall.

00:34:12The pork mix, that kind of thing.

00:34:13Er, right, so let's get that in there.

00:34:15Ashley, can I ask you a question?

00:34:17Yes.

00:34:18So I love...

00:34:19I love a murder mystery, right?

00:34:20And I love crime programmes and stuff.

00:34:22I always worry about the actors who are involved in doing it.

00:34:25Because it can be a rabbit warren that you...

00:34:27Do you kind of disappear down, don't you?

00:34:28Or do you, like, you know, do you kind of live and breathe?

00:34:32Is it for the time you're on Shetland?

00:34:33Or is it very different and kind of disassociated from each other?

00:34:36I must admit...

00:34:37Because I'm on my own up there, in between my felting and my fancy dress...

00:34:42I do go down a little bit of a rabbit warren and I do kind of end up...

00:34:47Finding myself gravitating towards programmes that pertain to the world...

00:34:52...that I'm in.

00:34:53Yeah.

00:34:54You know, true crime shows and things like that.

00:34:57But I do tend to switch off a little bit and watch a bit of reality television without guilt.

00:35:02Yeah.

00:35:03Quite right too.

00:35:04Yes.

00:35:05A bit heavy otherwise, wouldn't it?

00:35:06Oh, aye.

00:35:07Yes.

00:35:07Murder.

00:35:08Sorry.

00:35:09Right, that's very hot.

00:35:10All that what?

00:35:11Murder.

00:35:12That would end the oven for about, sort of, 30 minutes or so.

00:35:17It's very hot, be careful.

00:35:18Right, okay.

00:35:19You tell me that.

00:35:20How will I be rounding off today's show?

00:35:21Will it be Ashley's Food Heaven?

00:35:22A winter warming casserole?

00:35:23If so, I'm going to slow cook venison shoulder in some port and some wine.

00:35:27Until it's melted in the mouth tender.

00:35:28I'm going to serve it with some butter glazed carrots, some new potatoes, celeriac and...

00:35:32a bit of Cablo Nero.

00:35:33Or her idea of food hell, which frankly is a lot of people's heaven.

00:35:37Whips.

00:35:38Whips?

00:35:39Ribs.

00:35:40Ribs.

00:35:41Ribs.

00:35:42So, I'm going to make a spicy Korean sauce, which I'll slather over pork ribs and chicken

00:35:47wings.

00:35:48I'm going to serve with a fiery bok choy and cucumber salad.

00:35:50Stay tuned to see how.

00:35:52She'll detect her own fate.

00:35:53How's that?

00:35:54Really good.

00:35:55Nice?

00:35:56Not oily?

00:35:57No, not at all.

00:35:57Oh, no, it's really lovely.

00:35:58Good.

00:35:59Really good.

00:36:00You're welcome.

00:36:01Right, let's head outdoors.

00:36:02Now with Hairy Bikers and they're going back to basics with a couple of wood-fired treats

00:36:06in the forest.

00:36:07Good.

00:36:08Good.

00:36:09Good.

00:36:10Good.

00:36:11Good.

00:36:12Good.

00:36:13Good.

00:36:14Good.

00:36:15Good.

00:36:16Good.

00:36:17Good.

00:36:18Good.

00:36:19Good.

00:36:20Good.

00:36:21Good.

00:36:22Good.

00:36:23Good.

00:36:24Good.

00:36:25Good.

00:36:27Tear and share on the side.

00:36:30It's an old cliche, but for me...

00:36:32I mean, Kingy, wood-fired ovens means bread.

00:36:35She would do a sm...

00:36:37Moved cheese, tearing, sharing.

00:36:39I'm going to do some roasted veggies as well.

00:36:43Starting off with the stars of the shore, the veggies.

00:36:46We're using...

00:36:47Carrot, Celeriac and beetroot cut into wedges.

00:36:51For my...

00:36:52Cheesy door balls, I'm using my tried and tested pizza door.

00:36:57Do you know, that's my classic go-to lockdown white bread pizza recipe.

00:37:02500 grams of flour, 300 ml of water, 1 a sugar, 2 a...

00:37:07Yeast and 3 of olive oil.

00:37:09Perfect.

00:37:12Keep the door until it's smooth, soft and springy.

00:37:15Simple.

00:37:16Nice, huh?

00:37:17It's important to cook the beetroots separately to avoid...

00:37:22the colour bleeding into the other vegetables.

00:37:24I've got the Celeriac and the Carrotin one.

00:37:27Beetroot in the other, cover it in salt, a bit of oil.

00:37:30And a few sprigs of tea...

00:37:32Time for good measure.

00:37:33When the pizza dough is ready, brush with oil.

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

00:37:40It's brilliant, isn't it?

00:37:41Keeps the dust out.

00:37:42Keeps the heat in.

00:37:43I'm just going to put that by the pot belly to double in size.

00:37:45Lovely.

00:37:46The veggie...

00:37:47The veggies are almost ready for the oven, but first off...

00:37:49A little top tip when you're roasting vegetables.

00:37:52In a wood-fired oven, you just need a little bit of water in the bottom.

00:37:55Because the heat's...

00:37:57It's pretty intense.

00:37:59Into the oven for 20 minutes.

00:38:01From what...

00:38:02One ball to another.

00:38:03I'm finally cutting a large onion for me stuffing balls.

00:38:07What's your favourite stuffing?

00:38:09You know what, dude?

00:38:09I think probably sage and onion.

00:38:11Yeah, mine is too.

00:38:12It's old, it's predictable, but it's great, isn't it?

00:38:15Sweat the onions on the hob.

00:38:17I'll just turn the gas up.

00:38:19Well, go on then.

00:38:22When the onions are nice and translucent, add a teaspoon of...

00:38:27Dried sage and some lemon zest.

00:38:29Take off the heat and allow to cool.

00:38:32To that, I'll add me breadcrumbs and an egg.

00:38:37And then, they're ready to roll.

00:38:42When the veggies are still cooking, slice two red onions.

00:38:45Add them to the roasting tin.

00:38:47And cook for a further 20 minutes.

00:38:49By now, the door should have doubled in size.

00:38:52And it's ready to be turned into a magnificent, cheesy door...

00:38:57Bold, tear and share.

00:38:58I've got some smoked mozzarella, some smoked cheddar and parmesan.

00:39:02I'm going to make a big bowl of a third, a third, a third of grated cheese.

00:39:07And I'm going to make, like, little walnut-sized balls, like a kid would do.

00:39:10Nice, yeah.

00:39:11And put each one at the...

00:39:12Centre, they'll be bread roll.

00:39:13Perfect.

00:39:14So, when you tear one off, you've got, like, this three cheese melted...

00:39:17Centre.

00:39:17Lush.

00:39:18Yeah, it's dirty, but nice.

00:39:20Yeah, absolutely.

00:39:21You know, whenever you...

00:39:22You make cheese, but I'm always surprised how much cheese you need to put in.

00:39:25Right, Kingy, knock back...

00:39:27Roll out and cheese up.

00:39:29Grand.

00:39:30Add the cheese to your dough and roll.

00:39:32Repeat the process till all the balls are rolled, placing them into your pan.

00:39:37And finish with an egg wash.

00:39:39I mean, these balls are going to swell up, they're going to join one another.

00:39:42So, it's a proper three cheese, tear-and-share fantasy wood-fired bread.

00:39:47Sold that one, haven't I?

00:39:48Definitely.

00:39:48I'm there, dude, I'm there.

00:39:50Add a sprinkle of parmesan...

00:39:52...and ash salt, before putting away for a final rise.

00:39:56Where you...

00:39:57We'll be using that mouth-watering cider to start the base of our Moorish gravy.

00:40:02So, dude, I've got 150ml of veggie stock.

00:40:05Yep.

00:40:06I'm going to...

00:40:07I'm going to use 150ml of that fantastic, fantastic apple cider.

00:40:12Marmy mate.

00:40:14One teaspoon.

00:40:15Yeast extract.

00:40:17A teaspoon of Dijon mustard.

00:40:20And a spoonful of...

00:40:22Elderberry sauce.

00:40:23Stir to combine, and warm it through in a hot pan to...

00:40:27activate the yeast.

00:40:28Add the beetroot to the other vegetables.

00:40:32And once warmed, pour the sauce over the roasting tray, along with...

00:40:37...a tin of cannellini beans.

00:40:40There we go.

00:40:41And that'll...

00:40:42Thicken the sauce nicely.

00:40:43Oh, God, that's looking great.

00:40:44Isn't it?

00:40:45Right.

00:40:45Should I...

00:40:46Absolutely.

00:40:47Place the stuffing balls evenly across the roasting...

00:40:52...and bake for 20 more minutes.

00:40:54I want them to go a bit crispy as well on the top.

00:40:56Oh, yeah, it's a must.

00:40:57With the veggie tray bake coming along nicely.

00:41:00Right.

00:41:01My...

00:41:02Three cheese dough balls are also ready for the oven.

00:41:05Put the bung on.

00:41:07I'm slicing and seasoning our foraged in-cup mushrooms as a final...

00:41:12...and flourish.

00:41:13Oh, stuffing balls are colouring up a treat.

00:41:16Thanks, mate.

00:41:17Yeah.

00:41:19I'm going to keep the integrity of those if I can.

00:41:22Because they look quite spectacular, don't they?

00:41:26Back in the oven for...

00:41:27...for a final five minutes to toss off those wonderful mushrooms.

00:41:32And we're ready to serve up a smoky root vegetable tray...

00:41:37...and a tray bake with sage and onion stuffing balls.

00:41:39And a three cheese tearing share...

00:41:42...and a tray bake with bread.

00:41:43There you go.

00:41:44Look at this.

00:41:45Look at this.

00:41:47When we're doing vegetarian food, we wanted to have, like, this garni...

00:41:52...the fishy bits, the gravy bits.

00:41:53It makes a big difference with veggie food, doesn't it?

00:41:55That sometimes they just kind of...

00:41:57...forified side dishes.

00:41:58Yeah.

00:41:59But if you've got the full works...

00:42:00You want a proper meal, don't you?

00:42:01Yeah, yeah.

00:42:02I'm coming again...

00:42:02I'm coming again.

00:42:03Hey.

00:42:04Look, we're in the north.

00:42:05It's big portions, isn't it?

00:42:06Hey.

00:42:07Look at that mushroom on there.

00:42:07Yeah, we went out foraging.

00:42:08Don't eat any of the ones that Dave found.

00:42:10LAUGHTER

00:42:12Yes.

00:42:13Well, guys, this is gorgeous.

00:42:15The flavour in this gravy's really...

00:42:17Really good.

00:42:18Is there a cider in that?

00:42:19Yorkshire cider.

00:42:20Oh, right.

00:42:21And your ketchup.

00:42:22Bread's good.

00:42:23Bread's really good.

00:42:24See, it's kind of doughy and gooey...

00:42:25...and perfect for dipping in.

00:42:27Mmm.

00:42:28It just makes you feel good, doesn't it?

00:42:29Eating veggies like this.

00:42:30Yeah, yeah.

00:42:31Well, it's nice to have a few mushrooms.

00:42:32But they add a sort of an umami to it, don't they?

00:42:35The smokiness...

00:42:36Yep, yep.

00:42:37And the...

00:42:37Those mushrooms and things...

00:42:38They sort of balance the other earthy flavours you've got.

00:42:41Mmm.

00:42:42Okay, that's a great pleasure.

00:42:44Hello, everyone.

00:42:45Hello, my computing machine.

00:42:46Hello, my board.

00:42:47Hi.

00:42:48Hello, everyone.

00:42:49Hi...

00:42:50Hello, my

00:42:56you areulturism.

00:42:58Hi, my...

00:42:59Thanks.

00:43:00Thanks, Tim.

00:43:01How the way you achieve this...

00:43:03Now, come on.

00:43:04Woo.

00:43:05Keith Sw besser,

00:43:06of detection right Anna shall we get on with this right I'm gonna get the spuds in the

00:43:11oven you start chopping the olives and the herbs there for me and get the kind of I guess the dress

00:43:16seem to go on top of our fish you like everything small don't you

00:43:21I like everything even in size so just do that much

00:43:26and then I'm going to wrap my fish so I

00:43:31think this is a brilliant way of kind of making minimum

00:43:36amount of mess and maximum amount of flavor so I'm going to burn

00:43:41some butter and then I'm going to place my fish in this kind of piece of grease

00:43:46paper and bake it in the oven okay I think it's a really good

00:43:51way of dealing with fish and do you use seaweed

00:43:56a lot in your cooking yes of course I do I mean seaweed is so nutritional I don't know why

00:44:01we stopped using it it's another kind of vegetable that you can forage for free you know

00:44:06maybe not perhaps as much this time of year because it's very cold but

00:44:11when it comes to the kind of spring summer months it's good and that's why today I'm using it

00:44:16a bit of dried dulce in it okay okay where do you where do you get yours from do

00:44:21is it the sort of thing that you get forages yes so I I would buy it from seafood

00:44:26foragers particularly in south and north of Ireland so there's people

00:44:31who actually go out and they collect it for me and we get some supermarkets yes

00:44:36you absolutely can yeah no you can um but uh as a chef

00:44:41obviously there's a certain type of seaweeds and stuff that I'm looking for what what is your is it this

00:44:45dulse

00:44:46this is dulse but my favorite is definitely peppered dulse it's an absolute game changer okay

00:44:51so once your butter is kind of almost kind of turning a nut brown color

00:44:56that's when you're going to want to um pour it on top of your fish

00:45:01okay I'm just going to put a little bit of butter in this pan which I'm going to put my mash in now

00:45:06a second right so yes this kind of nut brown color I don't know what camera catches

00:45:11this if you can see that tom cam there you go can you see

00:45:16that okay so I'm just going to put a little bit of that on top of my fish

00:45:21obviously doesn't have to be hot when you're putting it on but it does help flavor wise

00:45:24with the garlic and

00:45:26put a little bit of zest can you smell that man already very nice the smell of brine butter is just amazing

00:45:31isn't it oh in any way you cook it it's just in brilliant whether it's fish or meat or chicken

00:45:36or even just whipping it up after it's cooled down to have more bread it's just amazing absolutely and I feel

00:45:41like it was a real like chef trick that we knew for years and we didn't necessarily

00:45:46share uh so I think it's quite nice that it's kind of reaching you know

00:45:51civilians so I start at twisting the paper from the corner

00:45:56and uh twist it all the way around it's a question

00:46:01just keep twisting it all the way around

00:46:06twisty twisty twisty twisty and what that does is that essentially it creates this wonderful little pouch that will

00:46:11keep in all of the flavor and the juices and I pop that in the oven

00:46:16for about 9 minutes 180 190 degrees

00:46:21uh-huh

00:46:21and then I'm just going to move on to my little

00:46:24spudaroos

00:46:25right

00:46:26so talk us through the perfect mash so perfect mash is a

00:46:31thing I could talk about all day long well give us about a minute on it okay

00:46:36I've baked I've baked the potatoes and the reason being is that I

00:46:40feel the type of potato that is best for mash is a floury potato a very

00:46:45floury potato so that would be like uh care's pink is a great one uh king edward

00:46:50potato is another good one and very often with those kind of potatoes they um

00:46:55they kind of explode in the water right this looks like it's gone a bit

00:47:00funny on me you want me to uh anyway uh just squeeze it out so

00:47:05they explode in the water and then as a result become waterlogged when you bake them

00:47:10they don't uh that doesn't happen so I start off in the pan so I've got without being too tech

00:47:15I think I cooked uh it was approximately let's say 600 grams of potato

00:47:20when you get about 300 grams of flesh out of that okay got about 50 grams

00:47:25grams of of butter in here and I only do butter

00:47:30based mash I don't put cream near my um why not because I

00:47:35think it's too delicious I think it gives a completely different type of mash so it's not like a mash that I

00:47:40I don't not like cream based mash uh-huh I um I just feel that

00:47:45it the flavor of the butter is different I love cream for specific things but for this it's no okay

00:47:50so then if you can see the mash now Matt this is how you do it in the restaurant this is how I do it in the restaurant what you do with these

00:48:04you

00:47:55oh they are staff food they go for staff food oh the ultimate chef

00:48:00treat get a bit of butter spin it in bit of salt squeeze it together oh it's really true ripping down your chin

00:48:05great fiber very excited about the old skin aren't you I love making more than I expected

00:48:10so right attention sorry right so what you're looking for is that when you're adding

00:48:15the butter that it almost looks like it's kind of split split and then you know that

00:48:20enough butter has been added okay that's when you're going to add your warm milk if you

00:48:25add cold milk to hot potato it will set it

00:48:30a type of uh lump yeah it'll set the starch into a lump that you will not be able to remove

00:48:35you won't be able to pass it through any type of fine sieve and then as you add in the

00:48:40milk it almost starts to kind of soak up the liquid really quick um

00:48:45and it just keeps kind of taking uh the liquid and then makes it creamy so

00:48:50it kind of looks like it's not working until then it actually sure and then we're

00:48:55going to have a little so do you think you get a pure sort of pure taste with just milk i

00:49:00think oh yes i think you get a much purer taste exactly it's the mouth feel and

00:49:05uh um it's it's about a specific flavor that you get from butter

00:49:10and it's light it's not heavy do you use irish butter i use irish butter yes i do use

00:49:15butter but i don't discriminate against british butter you know what i mean we have similar climates

00:49:20questions over here but i do obviously irish restaurant i use i was just going to ask you

00:49:24used a sort of press

00:49:25for the potato rather than a masher yes but why masher

00:49:30for me big no no they well they are they are very unless you've

00:49:35got the most perfect potato with the perfect time of year they very often will give you

00:49:40kind of lumps um so yeah let me just give this a quick taste so also

00:49:45you'll notice that i'm using like a technique where i squash down the mash i turn it around it's

00:49:50i'm treating it almost like it's a it's a delicate chocolate mousse to a certain extent that it's

00:49:54like a lot of folding

00:49:55things going in but that's a potato and then what for me is that a potato ricer that you

00:50:10you

00:50:00used is that right say again yes it was a ricer that's correct yes but if you don't have a ricer

00:50:05you know like a sieve like a regular sieve that you have at home pushing your potato through there

00:50:10is an is another alternative way to getting a lovely smooth mash yeah all the juicy

00:50:15juices in there did you ever put mashed potato in a blender i think somebody should remove this man from the

00:50:20building well i'm just i'm asking for the general public i'm just you know like civilians civilians

00:50:25as we call them on this show watching this show right there

00:50:30do not put your mashed potato in a blender or a food processor you kind of see people do that sometimes

00:50:35you're asking for my father-in-law are you telling your father-in-law yeah i'm asking for her father-in-law yeah no i do i

00:50:40don't agree with that but he also insisting insists on drinking wine if it's corked because he doesn't like waste

00:50:45so you know what yeah yeah honestly potatoes and coffee really yeah

00:50:50yeah wow what a treat it must be to go over

00:50:53wow what a treat it must be to go over

00:50:55wow because we just give him all the court try and he's fine so happy

00:51:00yeah yeah right right so i'm just

00:51:05removing the skin yes i am good just removing the skin and then i put a little spree

00:51:10sprinkle of salt on top and then i'm just going to place that on my plate

00:51:15it's like an on papillot with the fish that's exactly oh yeah on papillot

00:51:20like with the like a act yeah yeah yeah i um mispronounce things all the time

00:51:25uh if you fancy recreating anna's seaside spread at home you can find her recipe at bbc

00:51:30kodi care for slash saturday kitchen or scan the qr code below and it'll take you straight to this

00:51:35can i have a little bit more lemon zest in there please certainly

00:51:40and if you wanted to you could just serve that parcel at the table now and just kind of rip it open

00:51:45and they can get it at themselves absolutely i think that is you can also have also you can have like

00:51:50you know like a boiled baby potato sliced up in the bottom you could have a whole meal inside it

00:51:55right you can start to put some of that lovely dressing on top if you don't mind so it's definitely

00:52:00a technique that you could once you've mastered it you could use all year long i i think that this

00:52:17you

00:52:05that this is an old school method of of cooking dinner that we stopped doing

00:52:19you

00:52:10so i think it's time we do it again it's the kind of thing i had when i was a kid and i and i

00:52:28you

00:52:15i want to kind of bring it back again just because it nothing it keeps the me

00:52:20it keeps the mess away all the sauce is made in one kind of pan it's quite

00:52:34it's quite

00:52:36it's quite

00:52:38it's quite

00:52:40it's quite

00:52:42it's quite

00:52:48oh my goodness it looks beautiful what's it called it's called a perfect mashed potato

00:52:53with baked sea bass and a nice olive salsa on top nice

00:53:05you

00:52:58that looks delicious right

00:53:02that looks delicious right

00:53:04that looks delicious right

00:53:06that looks delicious right

00:53:10that looks delicious right

00:53:12that looks delicious right

00:53:14right

00:53:16right

00:53:18right

00:53:20right

00:53:22right

00:53:24right

00:53:26right

00:53:27right

00:53:28Sometimes you do come up with these facts that I am really quite impressed by that's much better than the old German

00:53:33When I went to school they did Latin

00:53:37Like how long ago was that?

00:53:38OK, it's from the co-op, it's £13

00:53:43Alright, can't all rely on modelling can we?

00:53:47Land!

00:53:48And let me just tell you where it's from because hopefully you'll be really surprised

00:53:52I want you to taste it

00:53:53Do you think it's delicious?

00:53:54It is delicious

00:53:55I think it's delicious

00:53:56The smell is amazing

00:53:58So it's from England and it's £13, it's an English Bacchus

00:54:03This is fairly new in the co-op in their irresistible range

00:54:07It is irresistible

00:54:08For in Kent

00:54:09It's so good exactly

00:54:11Because with this dish you obviously

00:54:13Maybe some freshness but with the mash in there too

00:54:15You need something that's almost got that very slight

00:54:18Creaminess to it

00:54:19Oh yeah

00:54:20It's so delicious and what it really picks up is the kind of...

00:54:23Dressing that's on top of the fish

00:54:24So even if you had like a tomato salsa with the shallot in it

00:54:27Yes

00:54:28I really feel that it pairs so well with it

00:54:31Excellent

00:54:32Oh I'm glad you like it

00:54:33Thank you very much

00:54:34Thank you

00:54:35How do you like it?

00:54:36How is the food?

00:54:37Amazing

00:54:38The mash is just sublime

00:54:40I'm just trying to slow down

00:54:41I'm going to finish it too quickly

00:54:42OK

00:54:43That's a good thing right?

00:54:44It's a very very good thing

00:54:45It's a very very good thing

00:54:46Salsa is all good

00:54:47Well done

00:54:48Thank you very much

00:54:49Right let's head to France now with Marcus Waring

00:54:52And he's had a family

00:54:53And restaurants

00:54:54That fuses provincial produce with global cuisines

00:54:58and some women

00:54:59It's easy to do

00:55:00All right

00:55:01So

00:55:02I4

00:55:03I4

00:55:04I5

00:55:05I5

00:55:06I5

00:55:07I5

00:55:08I5

00:55:09I5

00:55:10I5

00:55:11So

00:55:12I5

00:55:13I5

00:55:14I5

00:55:15I5

00:55:16I5

00:55:17I5

00:55:18I5

00:55:19I5

00:55:20I5

00:55:21I5

00:55:22I5

00:55:23I5

00:55:24I5

00:55:25I5

00:55:26I5

00:55:27make a special dish from this month's Lebanese menu.

00:55:32Chanté, I love this restaurant.

00:55:35It's unique.

00:55:36Wow.

00:55:37Inspired for a travel, she adapted a kitchen for the client to not be scared.

00:55:42Yes.

00:55:42To be more adventurous.

00:55:44Okay.

00:55:44How hard is that though?

00:55:45Here in Provence, they love the tradition.

00:55:48They adore it.

00:55:49They stick by it.

00:55:50When something different comes along, do they accept?

00:55:52Uh, yes.

00:55:55What?

00:55:55Yes.

00:55:56Yes.

00:55:56People are used to...

00:55:57Eat the same way and you know how French people we are.

00:56:01We are proud and we want to keep...

00:56:02For our tradition.

00:56:04Yes.

00:56:04But there is a lot of immigration and we take inspiration for that.

00:56:07It's unique.

00:56:08Yes.

00:56:09Yes.

00:56:10A real melting pot of culture and cuisine.

00:56:12I'm intrigued to see how Gianna transforms a simple ingredient like this.

00:56:17Oh, la, la.

00:56:19So you recognise it?

00:56:21Ah, ben, I know.

00:56:22Can you show?

00:56:22Show me how you make one of your dishes because I really am excited about seeing what you're

00:56:27doing.

00:56:28Alright, let's go.

00:56:28Let's go.

00:56:29Let's go.

00:56:30Cool.

00:56:31All right.

00:56:31Ouais.

00:56:32Jana is going to show me how to make labneh,

00:56:35a Middle Eastern strained yoghurt.

00:56:37But using goat's cheese in the base is her own twist on tradition.

00:56:42So I get the feeling I've ended up here in front of the board means I've got some jobs.

00:56:48You've set this station up very well.

00:56:51So, right.

00:56:52Give me a job, what can I do?

00:56:54Peeling garlic, what a surprise.

00:56:57I'll give you a second.

00:57:01I'll give you a second.

00:57:02I'll give you a second.

00:57:02I'll give you a second, Marcus.

00:57:03Is this right?

00:57:04No, no, no.

00:57:05Oh, no.

00:57:06Oh, no.

00:57:07Again, the apprentice gets it wrong.

00:57:08I'll give you a second.

00:57:09This much?

00:57:10Right, right.

00:57:11Two, two.

00:57:12I'll give you a second.

00:57:13I'll give you a second.

00:57:14I'll give you a second.

00:57:15I'll give you a second.

00:57:16It's an African vibe, that one.

00:57:17Yeah.

00:57:18Yeah.

00:57:19Yeah.

00:57:20Yeah.

00:57:21This is like a weapon.

00:57:22It's dangerous.

00:57:22It isn't crushed garlic, Janna wants.

00:57:25It's garlic cream.

00:57:26Yeah.

00:57:27You have to be a masala.

00:57:29I'm doing it.

00:57:30Thank you, Marcus.

00:57:31Thank you, Marcus.

00:57:33Creamed to Chef Janna's standards.

00:57:35Before the garlic can be infused, soft...

00:57:37Goat's cheese needs to be loosened.

00:57:39Lightly beaten, Janna adds Greek yoghurt...

00:57:42the traditional base for Labna.

00:57:44Voilà, super.

00:57:47Once blended together, in goes the precious garlic cream.

00:57:51Voilà.

00:57:52She's like, you see?

00:57:53You see?

00:57:54A season.

00:57:55A stir.

00:57:56And...

00:57:57into a muslin bag to drain.

00:57:59I've got to clean the bowl out, because I know she's...

00:58:02Well...

00:58:02watching me.

00:58:03Oh, yeah?

00:58:04Very tight.

00:58:05Tight, tight, tight, tight.

00:58:06And you can...

00:58:07You can...

00:58:07You can see already the promise coming.

00:58:08Out comes the excess whey, leaving nothing but the garlicky cheese.

00:58:12I'm gonna put it in the fridge.

00:58:14Now it's time to build a Lebanese spice mix to...

00:58:17dress it with.

00:58:18Again, using ingredients you'd find in most French kitchens.

00:58:22You have to do it a lot.

00:58:23You have to do it a lot.

00:58:25You have to do it a lot.

00:58:27I've done it.

00:58:28You'll tell me when it's done it.

00:58:29Ah, it's all.

00:58:30She's done it.

00:58:31Oh, she's done it.

00:58:32It's all.

00:58:32The spices and fresh herbs like mint and rosemary are universal.

00:58:37It's how you use them that makes all the difference.

00:58:42I seem to be doing all the work today.

00:58:45Apprentice.

00:58:47I'm not even a common chef.

00:58:50I can't believe that.

00:58:52I'm not even the sous chef, the chef the party or the comic.

00:58:55I am the apprentice chef.

00:58:57The crossovers keep coming with dried apricots and fresh figs.

00:59:02Classically French and Middle Eastern.

00:59:04Now that I've done all the work.

00:59:06Time.

00:59:07Time to appreciate some of Jana's hard work.

00:59:09Yesterday's drained labna.

00:59:11Okay.

00:59:12Perfect.

00:59:13Right.

00:59:14It just needs a quick stir to soften.

00:59:17Okay.

00:59:18What's this?

00:59:19The cream fresh.

00:59:20Excuse me.

00:59:21Finally, a light.

00:59:22Drizzle of olive oil gets mixed through and it's time to assemble.

00:59:27something.

00:59:28There's so many different flavours and stories from around the world here.

00:59:32in Provence with these ingredients.

00:59:34I think it's great.

00:59:35This is such a simple no.

00:59:37cook dish.

00:59:38Once you have the base, you can add whatever herbs, fruits and spices.

00:59:42you want to flavour it up.

00:59:44Rose.

00:59:45Rose.

00:59:46Put the colour.

00:59:47And for the smell.

00:59:48Right.

00:59:49So a little bit of the mint, a little bit of parsley.

00:59:52Nice.

00:59:53Van Gogh.

00:59:54It's a picture.

00:59:55Oui, oui, oui.

00:59:56Chef de van Gogh.

00:59:57Yes.

00:59:58Look at that.

00:59:59Muffin.

01:00:00I think there's only...

01:00:02one thing we have to do now and that is taste.

01:00:04Yes.

01:00:05Mangez.

01:00:06Goûtez.

01:00:07It's clean.

01:00:08It's fresh.

01:00:09It's well-

01:00:12balanced.

01:00:13Super.

01:00:14Merci.

01:00:15I think it's delicious.

01:00:16I really do.

01:00:17With her twist on Provencal produce, Janna really...

01:00:22knows how to beat her fellow locals at their own game.

01:00:27Thanks for that, Marcus.

01:00:28Right.

01:00:29Thanks for that, Marcus.

01:00:30Right.

01:00:32Andrew.

01:00:33We're turning up the heat here.

01:00:34Literally.

01:00:35Let's do it.

01:00:36Let's do it.

01:00:37What is it?

01:00:38We're going to do...

01:00:371,000 chilli chicken.

01:00:38OK.

01:00:39As I said before, lots of chilli, not very much chicken.

01:00:41OK.

01:00:42And the fun of it really is about digging in communally and finding the chicken.

01:00:47Within the chilli.

01:00:48Amongst all this lot.

01:00:49Amongst all that lot.

01:00:50And I went like...

01:00:51See who can handle the chilli.

01:00:52No, you don't eat the chilli.

01:00:53OK.

01:00:54But what I want to show you is that even a dish like this, which is seemingly so...

01:00:57quick and so...

01:00:59you know...

01:01:00every day.

01:01:01Yeah.

01:01:02Actually, there's some fundamental techniques that we need to cover in order to go through.

01:01:05And I do this every day.

01:01:06Every time we come on Saturday.

01:01:07in the kitchen.

01:01:08I have a feeling that people forget, so I need to remind everyone.

01:01:09OK.

01:01:10And the same with cooking white rice.

01:01:11Mm-hmm.

01:01:12Don't do it in a pan.

01:01:13OK.

01:01:14Right.

01:01:15Marinating chicken.

01:01:16First of all, we have...

01:01:17our chicken.

01:01:18And I know this is going to sound really bad, but we will sometimes...

01:01:22add a bit of water to it.

01:01:23OK.

01:01:24So add a bit of water to it.

01:01:25For what reason?

01:01:27To basically...

01:01:29make it slightly more moist.

01:01:32Two Michelin stars, everyone.

01:01:33Two stars.

01:01:34Two Michelin stars, everyone.

01:01:35Two stars.

01:01:38Wow.

01:01:39Bang.

01:01:40What I'm going to show you is that actually...

01:01:42When you add water, the chicken, the protein, any protein...

01:01:45Yeah.

01:01:46Has an incredible ability.

01:01:47to absorb more moisture.

01:01:48Yeah.

01:01:49OK.

01:01:50So as you agitate it, what you'll see is that...

01:01:52the water is all going in.

01:01:53At which point, I will add some salt.

01:01:55Mm-hmm.

01:01:56Add some...

01:01:57Add some salt.

01:01:58Mm-hmm.

01:01:59Seasoning and then I add a little bit of bite.

01:02:04Mm-hmm. Now this is- Soften?

01:02:06This is basically, yeah, a tenderizing agent.

01:02:08So I always-

01:02:09I've got to say this last time, different cultures use different things.

01:02:13Yeah. Whether it be acidity-

01:02:14It'll be through lemon or it'll be yoghurt in Indian cuisine.

01:02:16Mm-hmm. This to me is the perfect one because it's a very, very-

01:02:19consistent. You know exactly what the pH will be.

01:02:21After you've added the bicarb, you're going to add some-

01:02:24soy for flavour, some Chinese rice wine, like so.

01:02:29Right. And then you're going to just agitate it until all the flavour goes in.

01:02:34And then we're going to start sealing.

01:02:35So we're going to start sealing off with a little bit of potato starch.

01:02:38Mm-hmm.

01:02:39That will-

01:02:39That will create a layer around the chicken when we fry it.

01:02:43And then we're going to add-

01:02:44some egg white.

01:02:46That will add a second layer to go around it to protect it again.

01:02:49So effectively it will just-

01:02:50It will stop the chicken from going dry.

01:02:52And then at this point, this-

01:02:54This is marinated.

01:02:55You will cover it in oil, right?

01:02:58Preferably-

01:02:59not really expensive olive oil, which I do.

01:03:00Ha-ha-ha.

01:03:01Hey-ho.

01:03:02And then you can leave that in the fridge.

01:03:04overnight.

01:03:05And then the bicarb is basically tenderising.

01:03:07Right.

01:03:08Right.

01:03:09Okay.

01:03:10So you've got your chicken-

01:03:09Yep.

01:03:10Which is being marinated.

01:03:11And we're just going to bring it over here.

01:03:14Mm-hmm.

01:03:15And we're going to dust it in corn flour, like so.

01:03:16Right.

01:03:17And then we'll just drop it into the oil.

01:03:19Like so.

01:03:20Okay.

01:03:21So just a very light coating.

01:03:22Just a very, very light coating.

01:03:23And that's what we've got-

01:03:24Like we've done there earlier.

01:03:25Exactly.

01:03:26Exactly.

01:03:27And so he gets one fry?

01:03:28No, we're going to do-

01:03:29We're going to-

01:03:29Try one time to cook.

01:03:30Okay.

01:03:31And then while you prepare all the other ingredients.

01:03:32Right.

01:03:33We're going to just prepare this.

01:03:34Let it cool down.

01:03:35And then we're going to fry it again to make it extra crispy.

01:03:37Okay.

01:03:38Right.

01:03:39Now we're-

01:03:39We're going to do the wok part.

01:03:40Where's Uncle Ken when you need him?

01:03:42When you need him.

01:03:44So we've got the ingredients here.

01:03:46So we've got the ingredients here.

01:03:47So we've got the ingredients here.

01:03:49Garlic, ginger, citron peppercorn, lots of chili.

01:03:52Right.

01:03:53Garlic.

01:03:54I don't know why everyone waste so much time mincing it by hand.

01:03:57You know?

01:03:58When they go like that and then the other way.

01:03:59Just like-

01:03:59Just get-

01:04:00Just get-

01:04:01Okay.

01:04:02All right.

01:04:03You're done, all right.

01:04:04That's that.

01:04:05That's your garlic minced.

01:04:06Okay.

01:04:07Which we now have-

01:04:08That's that.

01:04:09Right.

01:04:10That's your garlic minced.

01:04:11Okay.

01:04:12Which we now have-

01:04:13We've got everything good to go.

01:04:14So we are ready to start using the wok.

01:04:16Okay.

01:04:17Do you want me to get on with this-

01:04:18Rice?

01:04:19Yes.

01:04:20Right.

01:04:21Talk us through perfect rice then.

01:04:22What have we got here, first of all?

01:04:23So, perfect rice is very, very subjective.

01:04:26Mm-hmm.

01:04:27So my perfect rice-

01:04:28Maybe different to yours.

01:04:29Just nicely cooked then.

01:04:30Just-

01:04:31Even like nicely cooked can mean lots of different things, right?

01:04:33So, I like my rice, steamed rice.

01:04:35I like it to have just a little bit of stickiness to it.

01:04:37Okay.

01:04:38But I like-

01:04:38I like there to be a little bit of kind of jasmine flavour.

01:04:40Mm-hmm.

01:04:41So, some people will just cook jasmine rice-

01:04:43That'll be Thai hamale rice.

01:04:44Mm-hmm.

01:04:45For this one, I prefer to mix it 50-50.

01:04:47So I've got half jasmine-

01:04:48And half Japanese nashika rice.

01:04:50Because Japanese nashika rice is a little bit glutinous.

01:04:52Okay.

01:04:53So we'll-

01:04:53Just hold it together.

01:04:54When you steam it afterwards-

01:04:55Right.

01:04:56It would just clump onto the end of your chopstick.

01:04:57Okay.

01:04:58Which is-

01:04:59My thing, you know?

01:05:00Okay.

01:05:01It's what I like to do.

01:05:02Do you wash this?

01:05:03You wash it until the water goes clear.

01:05:06Mm-hmm.

01:05:07And then-

01:05:08Again, using a really high-tech piece of equipment-

01:05:11For my mother-in-law, which is here.

01:05:13That old rice cooker.

01:05:14This thing here.

01:05:15Which probably costs less than a lot of pans.

01:05:18It's super efficient.

01:05:20And it's really good at somehow making-

01:05:24You look less stupid-

01:05:25When you've measured the water wrong.

01:05:27It-

01:05:28just, it will just fix. So you don't need those fancy rice cookers with all the...

01:05:33Yeah, you don't need those fancy rice cookers with all the...

01:05:33You just run it out, push, pour the water out, and then when the water runs clear, you put enough water in...

01:05:38so that when you put your hand flat on the rice, it goes up to your first middle knuckle.

01:05:43Right.

01:05:43But you...

01:05:44Okay, so...

01:05:45Right.

01:05:46So you do this quite a few times.

01:05:48Yeah.

01:05:49You keep on doing it until it goes clear.

01:05:50And then you do it like that.

01:05:51Yeah.

01:05:52Yeah.

01:05:53Rather than like that.

01:05:53Yeah.

01:05:54That should be in the...

01:05:55Okay.

01:05:56Oh, I see.

01:05:57Right.

01:05:58Okay.

01:05:59So let's get that in there.

01:06:00Right.

01:05:58Okay.

01:05:59And then...

01:06:00Okay.

01:06:01So just...

01:06:02So just...

01:06:03What's so interesting is that I use the same method and I would imagine that Matt's not...

01:06:08My knuckles are bigger than my knuckles, but I have the same rule.

01:06:10It's kind of a magic trick.

01:06:11I'd hope so.

01:06:12Yeah, and only once in a while...

01:06:13Because if you try and do it in a pan it won't work.

01:06:14Plus your hand doesn't even fit in anymore.

01:06:15Yeah.

01:06:16It doesn't even fit in.

01:06:17It doesn't even fit in.

01:06:18And then...

01:06:19Okay, fine.

01:06:20I've got the jizz.

01:06:21So then lid on and then...

01:06:23Put it on and then it will just do its own thing.

01:06:25Fine.

01:06:26That's it.

01:06:27Okay.

01:06:28So now we're gonna start cooking.

01:06:28We're gonna hot pan.

01:06:29Yep.

01:06:30Put the ginger in.

01:06:31Again.

01:06:33It's very forgiving this dish.

01:06:34You can add as much or as little as you want.

01:06:37You add the garlic.

01:06:38Mm-hmm.

01:06:38Same principle.

01:06:39Same principle.

01:06:40You know you...

01:06:41Okay, so you've got your very fancy...

01:06:43two Michelin starred...

01:06:44Chinese restaurant.

01:06:45Yes.

01:06:46Do you ever hanker after having like...

01:06:48You know you see a lot of French chefs with their multiple stars.

01:06:51Do you want like a...

01:06:53A bistro.

01:06:54A...

01:06:55A sort of quick cook.

01:06:56Because all the foods you do on here...

01:06:58Shows us the really, really good dishes that we know...

01:07:03And love.

01:07:04Whereas your Michelin one sort of takes it a different level.

01:07:06Do you ever sort of have a desire...

01:07:08to cook like this?

01:07:09Well, of course.

01:07:10Every day when I'm eating, right?

01:07:12Erm...

01:07:13But I think more...

01:07:13More importantly, it's about the fact that actually...

01:07:15The once very unique thing about Chinese cuisine...

01:07:17Mm.

01:07:18Is it all right?

01:07:19It's erm...

01:07:20Actually...

01:07:21From the very top...

01:07:22Or...

01:07:23Perceived to be fine dining...

01:07:24All the way down to very kind of street food.

01:07:26Yeah.

01:07:27Actually the principles are very much the same.

01:07:28Okay.

01:07:29So it's not like a different cuisine altogether.

01:07:30It's just a lot in the presentation.

01:07:31Yeah.

01:07:32Yeah.

01:07:33A finesse.

01:07:34Yeah.

01:07:35Plus I'm now a YouTuber, you see.

01:07:36Yes!

01:07:37I...

01:07:38I've noticed...

01:07:39And do you know what?

01:07:40I've watched them, they're very, very good.

01:07:41And you're very, very funny on it.

01:07:43Oh, I don't know.

01:07:44Because you've got that kind of...

01:07:45Errr...

01:07:46Very relaxed way.

01:07:47I thought you imagined...

01:07:48You weren't allowed to say funny face, didn't you?

01:07:49Very...

01:07:50You weren't allowed to say funny face.

01:07:51I saw...

01:07:52I heard you laugh.

01:07:53So we're going to put the chicken in.

01:07:56Okay.

01:07:57Woo!

01:07:58And I don't know if you can smell the citron pepper from there.

01:08:01And what...

01:08:02Tell us about this...

01:08:03Amounts of chilli.

01:08:04Because I've had dishes like this.

01:08:06And you'll have sea bass...

01:08:08Floating in a whole...

01:08:10Oily slick...

01:08:11Of chillies.

01:08:12Yeah, absolutely.

01:08:13I think...

01:08:14You know...

01:08:15Eating in different cultures means different things, right?

01:08:18So I think when you're eating like this in China, it's more than...

01:08:23Just the idea of a combination of flavours.

01:08:25It's a...

01:08:26It's an activity.

01:08:27It's a pastime.

01:08:28It's the idea that you're...

01:08:28You're sitting around...

01:08:29And you're looking...

01:08:30You're looking...

01:08:31You're looking...

01:08:32You're looking for...

01:08:33The chicken.

01:08:34You're looking for the chicken.

01:08:35You're chatting.

01:08:36Right.

01:08:37You know, you're having a...

01:08:38And we've had a...

01:08:39People drink together...

01:08:40It's all part and parcel of the whole experience.

01:08:41OK.

01:08:42So we've had the marinade...

01:08:43chicken yeah we marinated overnight and then we've dusted it in potato starch and deep fried it all

01:08:48the way

01:08:48through until it's super crispy okay and then we've added it to the garlic the ginger the chili

01:08:53and then we're seasoning up great we're ready to go lovely so we're gonna

01:08:58plate it up that was really quick

01:09:03that is super quick but then again it's it's all in a preparation right even with dim sum it's

01:09:08all in a preparation the cooking is three minutes when you make dim sum and the actual cooking

01:09:13the actual preparation takes about two days yeah it's all in all the days of class anything else

01:09:18going on here yeah

01:09:18to just top it up with a little bit of sesame oil okay

01:09:23just to finish it there's your two star right there

01:09:28oh is that

01:09:33everything else

01:09:36i hope michelle ever watch it

01:09:38as a reminder you can find all of today's recipes at bbc.co.uk

01:09:43or you can scan the qr code below and it'll take you straight to andrew's chili chicken

01:09:48beautiful what is it thousand chili chicken yeah with some really

01:09:53beautiful steamed rice nice

01:09:58beautiful

01:10:00okay right richard do you want to give me that up

01:10:03yes

01:10:04yes

01:10:05yes

01:10:07yes

01:10:09yes

01:10:11yes

01:10:13yes

01:10:15yes

01:10:17yes

01:10:19yes

01:10:21yes

01:10:23yes

01:10:25yes

01:10:27yes

01:10:28yes

01:10:28let's just assume that the the the chicken and the chilies have won in this case and what are

01:10:33what wine is doing is doing is just being really refreshing and light and lovely

01:10:38yes

01:10:39yes

01:10:40yes

01:10:43yes

01:10:44yes

01:10:45yes

01:10:48yes

01:10:49yes

01:10:50yes

01:10:51yes

01:10:52yes

01:10:53yes

01:10:55yes

01:10:57yes

01:10:58yes

01:10:59yes

01:10:58based and Pinot Noir, two of the same grapes in Champagne, and the region is fairly close as well.

01:11:03Some of the others, you know, are much further south. So this one has got that same...

01:11:08There is a bit of creaminess on there. There's some Gamay in here too, actually, because of Cremant de Bourgogne.

01:11:13But it's got the fizz and the toast, and that's what you want. And this is £15.

01:11:18It's a really smart one. It's so good. Yeah, so good. It's delicious.

01:11:23Yeah, good. It's really good. This is amazing. Oh, thank you. Really delicious.

01:11:28That was Ash. Amazing. What's so interesting, though, is the outside is...

01:11:33It's got a really nice crispiness, but it really is juicy and soft in the centre.

01:11:38It's that perfect balance of textures. It's so good. I really like those chillies.

01:11:43Punch them into those chillies. Every now and again. Don't eat all the chillies.

01:11:46Mmm. It's so good.

01:11:48Would you not be eating the chillies? Traditionally, no.

01:11:51No. Traditionally, it's part of the game was looking...

01:11:53...for the chicken. Yeah.

01:11:54...and the smell that comes off it. You can still taste it on the chicken, but it's not overwhelming.

01:11:58Yeah, and the aroma, when it arrives at the table, you just get this whiff of, like, citron pepper.

01:12:03...with the chilli, which we call it a mala sensation. And if you eat too much of it, it has a...

01:12:08...numbing sensation, so you start dribbling down the side of your face.

01:12:12Old age.

01:12:13Right, we're going to soon find out, isn't it, sir, Lof?

01:12:15We're going to soon find out with Ashley's tucking into a...

01:12:17...with Ashley's tucking into a...

01:12:18...food heaven and food hell, but first, let's head round to Nigella's for an indulgent chocolate treat.

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Saturday Kitchen - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen.

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