Saturday Kitchen - Season 2026 Episode 5 (Full Episode) - video Dailymotion

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00:00:01Good morning! We're ready to blast you out of January and banish any lingering blues with a lovely line-up and a fabulous feast fit for February.

00:00:10And we'll be twisting your tongue with tastes, not just words. This is Saturday Kitchen Live.

00:00:30Hi, welcome to the show. Thomasina Myers, Natty Mortley, a.k.a. Natty Can Cook and Sophie Whitebird are creating a wide range of wonders in the kitchen and Olly Smith is imparting his wondrous wine wisdom to deliver us brilliant bargains.

00:00:49Now our special guests this morning are a couple who make a living educating and entertaining us with their experiences, the highs and lows of parenting.

00:00:56He co-hosts the hugely successful podcast, Parenting Hell, and she's just written a brilliant new book. Please welcome Lou and Rob Beckett.

00:01:05Hi, guys. Thanks for having us. You're very, very welcome. Lovely to have you both here. Rob, obviously we know you from all your comedy, all the stuff that you do.

00:01:14You also do the podcast, Parenting Hell. Yes. So you're in a good place to be partnering up with your wife.

00:01:21Well, I would say though, me and Josh on the podcast, we don't give any tips. We're just surviving and doing it badly and making people feel better.

00:01:28Yeah, yeah. We're not an advice hero.

00:01:30But Lou, congratulations on the book. Thank you. Very, very funny. I love how already you're kind of monetising your kids.

00:01:37Absolutely. They're costing another. Might as well earn some back.

00:01:40Right, exactly. Do you enjoy writing the book?

00:01:43I loved it, yeah. It's not a how-to, but it is all my experiences of being a default parent.

00:01:49Yeah, yeah, right. We're going to come to a bit.

00:01:51I mean, it's a great phrase because it's 100% is exactly what happens, isn't it?

00:01:56So we're going to talk more about that later. Let's see what's on the menu today.

00:01:59Thomas Sina, you're taking some Mexico with your dish.

00:02:01We're having a pan-fried pork chop with a smoky tamarind salsa, grilled leeks and some lovely beanie brothy beans.

00:02:08Brothy brothy beans. Very nice. Natty, welcome to Saturday Kitchen.

00:02:13Now, you take influences from all over the Caribbean, but it's very much about fine dining for you, isn't it?

00:02:17Yeah, so today we're doing a Wirri Wirri lamb rump, artichoke three ways, a mint crumb, lamb jus with mint, and, yeah, mint oil.

00:02:26Nice. Jerusalem archo, you brought some rotis with you as well.

00:02:29Yeah, yeah, yeah. So I brought the whole shebang for everyone. I brought rotis.

00:02:32And this is exactly what happens in the restaurant, right?

00:02:34Yeah, so rotis with scotch bonnet butter, rice and peas with pickled red onions.

00:02:38Look at how excited you are, man.

00:02:40Mate, I'm excited for you lot to try it, trust me.

00:02:42Great. Sophie, congratulations, you've had a tiny baby.

00:02:46Yay!

00:02:48Everyone's having babies at the moment.

00:02:49It's a good idea.

00:02:50Poppy was here last week.

00:02:51Yeah, she was. That was wonderful.

00:02:52That was the next week.

00:02:53How's it all going, Soph?

00:02:54Yeah, all good.

00:02:55Good.

00:02:56It's lovely and hard, just like everyone else.

00:02:58Yeah, well, you've been enjoying the book, I understand.

00:03:00Loving the book. Very validating.

00:03:03Tell us what you're cooking today.

00:03:05We've got some kale nudie, which are like little ricotta dumplings,

00:03:07that are baked in a tomato sauce with loads of cheese.

00:03:10Big winter comfort food.

00:03:12Excellent.

00:03:13Stuff you can eat with one hand while you're holding baby.

00:03:15Easy peasy.

00:03:16That's very important, that.

00:03:18What a rite of flavours, Ollie.

00:03:19It's a rite of flavours.

00:03:20Are you good at one hand eating?

00:03:21Yeah, totally.

00:03:22I think so.

00:03:23Yeah, you're on your phone, scrolling.

00:03:24Yeah, just doing what you do on your phone.

00:03:25Absolutely doing it.

00:03:26Doing that.

00:03:27Yeah.

00:03:28What have you got?

00:03:29Everyone does one hand eating, it's the cutting up you need two hands for.

00:03:31That's the cutting up.

00:03:32No one's doing two spoons in, are they?

00:03:34No.

00:03:35Maybe it can't.

00:03:36It's always one hand eating, it's two hand cutting up.

00:03:39I mean, I don't want to come in here, you should know the basics in the show.

00:03:42Yeah.

00:03:43Thanks for that.

00:03:44Thanks for that, yeah.

00:03:45Is that fine dining?

00:03:46Yeah.

00:03:47Scoop, two hand scoop.

00:03:49Can I just make your wines?

00:03:50I've got some lovely wines.

00:03:51So for Sophie I've got an absolutely classic pairing, a lovely Chianti to go with your dish.

00:03:54For Natty, something completely off the beaten track and really fragrant and a grape I'm absolutely

00:03:59thrilled to have, well I haven't discovered it, I've just tasted it for the first time.

00:04:01And I love it.

00:04:02For Tommy, I've got something again, slightly unusual, a white Rioja for your Mexican dish.

00:04:06And for these two, one of them's going to heaven, so they'll both be enjoying a heavenly wine.

00:04:10That's the end of the game.

00:04:11Nice.

00:04:12And your top looks like the jump to hyperspace.

00:04:14Yeah, yeah, yeah.

00:04:15If I squint, it's like that thing in Star Wars.

00:04:17I was going for intergalactic BG.

00:04:19Yeah.

00:04:20Oh.

00:04:21Yeah.

00:04:22And what I think about you, you remind me of like, you know, idyllic beach, you're the annoyingly

00:04:25handsome man who rents out the pedalos.

00:04:27That's true.

00:04:28Really?

00:04:29Yeah.

00:04:30The one with the little satchel with coins.

00:04:33Yeah.

00:04:34Yeah, that guy.

00:04:35Go and sit on a lounger, you're going to pay for it.

00:04:36Yes.

00:04:37I don't care if you're there five minutes and you're watching your kids.

00:04:38That's exactly it.

00:04:39You're going to pay for a lounger for the day.

00:04:40You see, you're good at this job.

00:04:41This is your true calling.

00:04:42I always wanted to be one of those youths on the back of a dodgem.

00:04:43You still are.

00:04:44You know what I mean?

00:04:45That is very much what you are.

00:04:46One of those angry youths holding onto a dodgem car.

00:04:49Anyway, it's enough about that.

00:04:50Right, Lou and Rob, at the end of the show, one of you will be getting your idea of food heaven.

00:04:55Yes.

00:04:56And conversely, Rob, I believe, or I believe Lou actually, Rob's idea of food heaven is your idea of food hell.

00:05:04Yeah, I think he's done it on purpose.

00:05:05Probably.

00:05:06No, I like Japanese food and seafood and shellfish and stuff like that.

00:05:10Right.

00:05:11Which is my heaven, but that is Lou's hell, unfortunately.

00:05:13Absolute hell.

00:05:14So that's yours, Japanese seafood.

00:05:16Yeah.

00:05:17Lou, what's yours?

00:05:18Rotisserie chicken and chips.

00:05:19Very straightforward.

00:05:20Very straightforward.

00:05:21You know exactly what to go for.

00:05:22Yep.

00:05:23Favourite restaurant in the whole entire world, outside Pals in Spain, and that's all they do.

00:05:27It's just hundreds of chickens, and they cook it all outdoors, and that's all they do.

00:05:31So a little roadside shack kind of thing.

00:05:33Yeah, but each year you go, it gets bigger and bigger, but it's literally chicken, chips,

00:05:37whole bunch of ketchup, whole jar of mayonnaise, that's all they do.

00:05:39Oh, whole jar of ketchup and mayonnaise.

00:05:40Yeah, you have to buy it in a bowl.

00:05:41Really?

00:05:42Yeah.

00:05:43Can we take it home with you?

00:05:44Yeah, it was great.

00:05:45That's nice, nice, nice for the minute.

00:05:46Lou said to me this was her favourite restaurant, and Lou, I'd say it's quite basic, your palate

00:05:49of what you eat.

00:05:50How dare you?

00:05:51Quite a lot of chicken nuggets.

00:05:52So I was like, oh, how good's it going to be?

00:05:54But when I went, it was the best chicken chips I've ever eaten.

00:05:56It's really good.

00:05:57It's great.

00:05:58And it's also very popular now in town, I noticed.

00:06:01In London, anyway, I should call it town.

00:06:03Right, anyway.

00:06:04So the Beckett's Fates is in your hand.

00:06:07Will you side with Lou?

00:06:08If so, I'm going to show you how to get that rotisserie flavour at home by

00:06:11and spatchcocked chicken and a variety of spices for that barbecue taste.

00:06:14I'm going to place the chicken directly onto the grills of the oven over a tray of sweetcorn

00:06:18and peppers and chips.

00:06:19And they're all going to soak up all that chicken fat and all the juices whilst it's

00:06:23cooking.

00:06:24It's going to be delicious.

00:06:25Or is Rob's Japanese heaven more your taste?

00:06:27If so, I'm going to make a trio of Japanese style dishes, including rolled fish cakes

00:06:31with wasabi and soy sauce, some crispy fried mayo prawns, some stir fried edamame beans

00:06:36with sesame and oyster sauce glaze.

00:06:38Log on to the Saturday Kitchen website, view the terms of privacy notes and have your say.

00:06:42Chatty chat chat.

00:06:43So long, wasn't it?

00:06:44Talky talky word word today.

00:06:46Got to actually kick you know.

00:06:47Huh?

00:06:48Got to kick you know.

00:06:49I know, I'm dry now.

00:06:50Right, what are we cooking Tommy?

00:06:51This is a lot here.

00:06:52Well, you know, you're a hungry man.

00:06:55I'm going to feed you up.

00:06:56So I've got my pork chop here which I'm going straight on.

00:06:59Very easy to cook a pork chop.

00:07:00I think people get a bit fussed by it.

00:07:01But it's just like eight minutes one side, a couple minutes to the next side and Bob's

00:07:05your uncle.

00:07:06Okay.

00:07:07So I'm going to get that in the pan.

00:07:08Always on the bone?

00:07:09I like cooking it like a kind of Frentina steak, like Italian style.

00:07:13Because, apart from anything else, I like buying good meat, good quality and it means

00:07:18it goes further.

00:07:19Like I cooked this last night for, like we're five of us, two chops, cooked down the middle,

00:07:24lovely plate of raw beans and you know, cheaper, better for you, better for the planet.

00:07:29You know, what's not to like?

00:07:30A decent amount of fat on that pork chop as well.

00:07:32Yeah, great, delicious.

00:07:33What are these spices I'm grinding up for you?

00:07:36So these are classic Mexican spices.

00:07:39So, well, all spice is used throughout Mexican cooking and it's got a sweet kind of earthiness

00:07:45and it's going to go really well with the chipotle and the tamarind.

00:07:48Right.

00:07:49Okay.

00:07:50So this is the salsa.

00:07:51So in here we've got some sweated onion and celery.

00:07:54Yeah.

00:07:55In with all those spices.

00:07:56Yeah.

00:07:57Garlic in there as well, right?

00:07:58Yeah, exactly.

00:07:59Always garlic, always garlic.

00:08:00Someone once came into the restaurant and said, have you got anything without onions and garlic?

00:08:02I was like, no.

00:08:03Go away.

00:08:04No.

00:08:05Did they stay?

00:08:06Well, yeah, I can't remember.

00:08:08History does not relate, but anyway.

00:08:10So, so this salsa is actually in the restaurant.

00:08:12It's delicious with pork belly, but I'm just doing a pork chop because I think, you know,

00:08:16quick, delicious dinner on a Wednesday on a cooking, you know, weekend.

00:08:20Whatever.

00:08:21And this is, yeah, we're actually doing two dishes you're sort of bringing together, right?

00:08:24Well, yeah, they're from my book that I brought out last year and they are just really,

00:08:29I love beans.

00:08:30They're like such a good way to eat.

00:08:32Delicious.

00:08:33Obviously, it's kind of mainstay of Mexican cooking.

00:08:36Delicious beans.

00:08:37Um, and so that's what we're going to dial up on.

00:08:40Okay.

00:08:41Is this pork on at the restaurant?

00:08:43What's that?

00:08:44Is this pork on at the restaurant?

00:08:45Wow.

00:08:46Yeah, yeah, yeah.

00:08:47Pork belly.

00:08:48Delicious.

00:08:49Okay.

00:08:50Going into the pan.

00:08:51Love a bit of fennel.

00:08:52Really good.

00:08:53Then we've got some saffron going in there too.

00:08:55Just going to go in, get it some like Spanish flavours in there.

00:08:58A lot of Spanish influence in Mexico.

00:09:00Mm-hmm.

00:09:01I'm going to snip in this guajillo chilli.

00:09:03So guajillo is a sweet mild chilli.

00:09:05You can have a few, you know, pinch of dried kind of chilli flakes if you want,

00:09:10or you can have no chilli.

00:09:12But this is a, my kids eat this chilli.

00:09:14It's super mild, fruity, just adds a lovely flavour.

00:09:17So that's nice.

00:09:18In it goes.

00:09:19So we're getting all that on the go.

00:09:22And that goes in.

00:09:24Bit of lemon zest, bit of garlic.

00:09:26And that is that.

00:09:27In fact, we've got here, we did earlier.

00:09:30Just like Blue Peter.

00:09:32Already this salsa smells delicious.

00:09:34My God, it's so good.

00:09:35So tamarind and chipotle.

00:09:37Classic pairing from Veracruz.

00:09:40Really, really good.

00:09:42And totally delicious.

00:09:43So where have we got the tamarind?

00:09:45So this is the actual tamarind in the pod?

00:09:48Yeah.

00:09:49So if you go to the Caribbean or in like the Caribbean parts of Mexico, you find the trees

00:09:54and they littered all over the floor.

00:09:55Yeah.

00:09:56And it's just delicious.

00:09:57Just so good.

00:09:58So presumably you use this a lot in your cooking.

00:10:01This is something that I grew up on.

00:10:02Like my granny used to have loads of packets of these.

00:10:04Like growing up she would just be sitting down, popping them, eating them.

00:10:07Right.

00:10:08Me personally, I didn't like them when I was younger.

00:10:10But as I've grown up and my palate's got better.

00:10:12Okay.

00:10:13I like these.

00:10:14Yeah, these are banging.

00:10:15Do you eat them raw?

00:10:16You have them raw?

00:10:17You can have them raw.

00:10:18You can blend them down into a paste.

00:10:19And put them with the other stuff as well.

00:10:20Do you want to try it?

00:10:21I'll have a go.

00:10:22Break it open.

00:10:23I'll have a gnaw on that.

00:10:24Where can you find them in the UK, Thomas?

00:10:25Oh, gosh.

00:10:26So I find like in all kind of good Middle Eastern shops.

00:10:29And you can see that pork chop.

00:10:30It's lovely there.

00:10:31I'm going to put that on to rest.

00:10:32It's quite a thin shell.

00:10:33It's quite a thin shell.

00:10:34I'll make it made on Peckham.

00:10:35So yeah, good Middle Eastern shops, Asian shops.

00:10:38They're just really, really easy to find actually in the boxes.

00:10:41And really, I think delicious when you make your own.

00:10:44The kids help me.

00:10:45We get it all in.

00:10:46The pancetta went into...

00:10:48We've got some pancetta also going to those.

00:10:50So this is the tamarind, right?

00:10:52That's the tamarind.

00:10:53It's going in here.

00:10:54It's going in there.

00:10:55It's going in with balsamic vinegar.

00:10:57We've got some apple cider at balsamic vinegar to give it some flavour.

00:11:01All delicious.

00:11:02So that's going in there as well.

00:11:03Yeah.

00:11:04And then meanwhile, I'm just going to get these leeks on.

00:11:06Just a little bit of oil on those.

00:11:08A bit of salt and pepper.

00:11:09Add a little bit of green, which would be delicious.

00:11:12And a bit of pepper.

00:11:14And we're just going to put those over there.

00:11:16Are you tucking in over there, Rob?

00:11:17Yeah, I don't...

00:11:18You don't need that, do you?

00:11:19I've just eaten a new pair of those.

00:11:21Right.

00:11:22What are your thoughts?

00:11:23Well, I've crushed it like I thought it was going to be a walnut,

00:11:25but it's actually been thin.

00:11:26And I'm going to deglaze my pan.

00:11:27I've eaten a bit.

00:11:28It's nice.

00:11:29It's nice, actually.

00:11:30It's all right, isn't it?

00:11:31It's so sweet.

00:11:32My kids love it.

00:11:33I mean, it's really good.

00:11:34Really fun to use.

00:11:35Right, so I'm deglazing my pan there with a bit of butter.

00:11:38Okay.

00:11:39And I'm going to add that back into your salsa you started for me

00:11:42with a bit of that sherry.

00:11:43Right.

00:11:44So in that goes.

00:11:45Turn that off now.

00:11:46And then meanwhile, we're going to get these beans going in.

00:11:50And these beans, if you're at home, can cook down for...

00:11:53You know, you can...

00:11:54These are already cooked beans, but you can...

00:11:56Once you've added the wine, which I'm going to add now...

00:11:57The bruffy bruffy beans.

00:11:58We're going to cook them for like...

00:12:00Cook them for half an hour.

00:12:01Just let them really simmer down.

00:12:02Get all that flavour.

00:12:03What was that, Natty?

00:12:04Bruffy bruffy beans.

00:12:05Bruffy bruffy beans.

00:12:06Bruffy beans.

00:12:07That's what she was talking about.

00:12:08Yeah, yeah, yeah.

00:12:09That's what I'm talking about.

00:12:10That's what we're talking about.

00:12:11So there we are.

00:12:12You've got my crumbs all sorted.

00:12:13All over this.

00:12:14So that's getting parsley and lemon zest, right?

00:12:15Yeah, there's the lemon.

00:12:16Zester over here.

00:12:17I'll get you the zester.

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

00:12:19Apart from Oaxaca.

00:12:20Well, you know, restaurants.

00:12:21I mean, everyone I know are quite angry, the restauranteurs, about, you know, the politicians,

00:12:33all the taxes they're putting on the industry.

00:12:35I think we might do something like the pub guys did, you know, just like ban politicians

00:12:40for a bit.

00:12:41Let them know what it is like for, you know, run a restaurant.

00:12:44I mean, I think it's a really good idea.

00:12:46Yeah, yeah.

00:12:47Make them sort of pay attention, right?

00:12:49But it is crazy, like, how many jobs got lost.

00:12:51Even, like, last month.

00:12:52Let's say 1,000 jobs a month or something from the restaurant industry.

00:12:55Is that what it is?

00:12:56And it's such a good place for young people to go.

00:12:58Well, you learn, I mean, I noticed when we had, my wife and I had a restaurant together,

00:13:03and we had the kids kind of involved, and they were there.

00:13:07They lived there, we lived upstairs, and they used to come down.

00:13:09And I think it makes kids very appreciative of the hospitality industry.

00:13:14They learn to deal with the highs and the lows of customers.

00:13:17Yes.

00:13:18Who can be delightful.

00:13:19Yes.

00:13:20They can also be awful.

00:13:21Yes.

00:13:22Let's be honest.

00:13:23That's got to be the worst part of having a restaurant, isn't it?

00:13:24All the people coming.

00:13:25People.

00:13:26We've made all this food, and they're ready to turn up.

00:13:31That is not true.

00:13:32That is not true.

00:13:33Love our lovely customers.

00:13:34It's kind of true.

00:13:35I don't know.

00:13:36And then Chefs in Schools is going gang-busting.

00:13:38We're doing so much stuff there.

00:13:40Nice.

00:13:41You know, the government, I really think they're starting to realise how important it is to feed kids great food.

00:13:46So, we're really expanding.

00:13:48We've been in 150 schools now.

00:13:50How many?

00:13:51So, 150.

00:13:52Okay.

00:13:53It's literally, do you know what kids eat 190 meals a year in school?

00:13:57And for some of them, it's the only good meal they have in the day.

00:14:00So, it's like so important.

00:14:02So, yeah.

00:14:03It's great.

00:14:04I think that's like one of the most fun things I do, actually, with my time.

00:14:07Absolutely love it.

00:14:08So, we don't need him.

00:14:09He's the one we cooked earlier.

00:14:10We put him out of the way.

00:14:13So, yeah.

00:14:14Smoky tamarind.

00:14:15It's all going on.

00:14:16All good.

00:14:17Smoky tamarind.

00:14:18Chipotle.

00:14:19Let's get a scoopy spoon.

00:14:21We're going to get these beans onto a plate here.

00:14:25Okay.

00:14:26There we are.

00:14:27Got my breadcrumbs ready.

00:14:28If you want to make Tomasina's magical Mexican pork chop at home, you can find the recipe at bbc.co.nkf or Saturday kitchen.

00:14:32There we are.

00:14:34Sorry.

00:14:35Just broke that.

00:14:36Okay.

00:14:37Right, Matt.

00:14:38Scan the QR code below and it'll take you straight to this dish.

00:14:40And you've got my crumbs there.

00:14:42I like it.

00:14:43Just fine.

00:14:44Lou, were you worried this was going to be slick?

00:14:45I'm doing a bit there now.

00:14:46Is that what I'll put you on edge?

00:14:47I'm doing a bit there now.

00:14:48Is that what I'll put you on edge?

00:14:49Yeah?

00:14:50Is this, like, restroom?

00:14:51It's your first live TV, isn't it?

00:14:52There we are.

00:14:53There we are.

00:14:54It's Saturday morning.

00:14:55Is it really?

00:14:56Look at that.

00:14:57I'm doing really well.

00:14:58That delicious salsa.

00:14:59Matt, did you use, did you use your pedalo power to snap?

00:15:02Come on.

00:15:03I need my gremolata.

00:15:04So strong.

00:15:05All right, Chef.

00:15:06All right.

00:15:07Geez.

00:15:08Hang on.

00:15:09Put your leeks on too.

00:15:10Send me a chat, yeah.

00:15:11Yeah, all right then.

00:15:12All right.

00:15:13Saturday morning.

00:15:14Keep your hair on.

00:15:15There we are.

00:15:16There we are.

00:15:17Right, okay.

00:15:18Lovely, lovely leeks there.

00:15:19So, lemon, parsley, breadcrumbs.

00:15:21Where's that going?

00:15:22Classic gremolata.

00:15:23I mean, just make it look pretty.

00:15:24Oh, thank you.

00:15:25You know how to make something pretty, don't you?

00:15:26Yeah, come on.

00:15:27All right.

00:15:28Happy?

00:15:29Nice.

00:15:30Here's my grilled pork chops with my smoky tamarind salsa, grilled leeks and soupy beans.

00:15:34Nice.

00:15:35Ooh.

00:15:36Croppy beans.

00:15:37Yep.

00:15:38Pleasure.

00:15:39Okay.

00:15:40Right.

00:15:41There you go, guys.

00:15:42Oh.

00:15:43Take it to that.

00:15:44Come on, Lou.

00:15:45Don't be nervous.

00:15:46You've been mum.

00:15:47Ready?

00:15:48Who's being mum?

00:15:49Right, where's the...

00:15:50It's my old mum today.

00:15:51Why is him?

00:15:52What does mum do?

00:15:53Mum serves up.

00:15:54Right, what we got, Ollie?

00:15:55I can't put it in your mouth.

00:15:56Oh, yeah, we might need a plate.

00:15:58Can we, er...

00:15:59Are you just going to share?

00:16:00We'll dive in on that.

00:16:01You guys just...

00:16:02Don't make it.

00:16:03Uh...

00:16:04Yes!

00:16:05What did you say, Natalie?

00:16:06What did you say?

00:16:07Some side plates, mate.

00:16:08Side plates!

00:16:09Sorry!

00:16:10Can we get some side plates?

00:16:11Yes.

00:16:12When I first saw the top line for the recipe, it was like, mainly chipotle and pork.

00:16:14I was like, oh, yeah, we could maybe do a red one with that and have a smoky red.

00:16:17But no!

00:16:18All the tamarind in it calls for a white wine.

00:16:20And actually, you put manzanilla sherry in your recipe, and that matures in casks.

00:16:25And there is a compound that you find in oak casks that's also in pork, called vanillin,

00:16:30which is why oaky white wines pair really well with pork.

00:16:33So this is Cune's white rioca.

00:16:34It's ten quid in the co-op.

00:16:36And there's a few reasons it goes.

00:16:37There's a smokiness, obviously, to the dish.

00:16:39That pairs really well with the oak in the dish.

00:16:41The tamarind, when you taste it, basically, you have a dive in.

00:16:43Taste it a little bit.

00:16:44It starts a bit creamy and svelte, and then pop.

00:16:46It just has this real freshness and brightness, and that's what works with the tamarind.

00:16:50The spice as well, that's something to think about.

00:16:52The fruitiness of this particular grape, viura, handles it really well.

00:16:56And actually, they've put the white skins in there for about six to eight hours,

00:17:00just to get the aromatics out.

00:17:01So, a blinding accommodation for me.

00:17:03But also, I love what you said earlier, a lot of Spanish influence in Mexican cooking.

00:17:07I find a lot of rioca's go brilliantly well with Mexican food.

00:17:10Yeah, brilliant. I think it's delicious.

00:17:12That's delicious.

00:17:13Yeah.

00:17:14We tried it in... no, not the wine.

00:17:15I mean, the wine's obviously delicious.

00:17:19How is that, Rob?

00:17:20Really, really good.

00:17:21He's going to eat the old plate.

00:17:22You all right there, Lou?

00:17:23He's going to eat the old plate.

00:17:24He's going to eat the old plate.

00:17:25We had it in rehearsal. We loved it.

00:17:26I mean, the bruffy beans.

00:17:27Okay, guys. How are they?

00:17:28Really nice.

00:17:29Really good.

00:17:30Simple. I mean, dead simple.

00:17:31Yeah, they're lovely.

00:17:32Lovely. I'm going to eat two-handed.

00:17:34Yes.

00:17:35Oh, look at you go.

00:17:36Very nice.

00:17:37Fine dine.

00:17:38Fine dine.

00:17:39Ollie, vanillin.

00:17:40Vanillin.

00:17:41Yeah, that's not that.

00:17:42Is there any relation to vanilla?

00:17:43It must be something to do with it, yeah.

00:17:45But it's basically the oak compound and pork.

00:17:46Both have it in them and it's a real synergy.

00:17:48So, whites I generally find are better with pork.

00:17:51Even with a roast.

00:17:52Okay.

00:17:53Really rich white wine's definitely the way to go.

00:17:54I love pork.

00:17:55Pork's amazing.

00:17:56Natty, remind us what you're doing in a bit.

00:17:57So, we're doing the lamb rump, we're wearing marinades,

00:18:00triple... no, I said triple cooks.

00:18:02Freeways, artichokes, mint sauce, mint crumb, mint oil.

00:18:06Nice.

00:18:07Okay, lots going on.

00:18:08Don't forget you're in charge of what to cook at the end of the show.

00:18:10It's been...

00:18:11It's a battle between the Beckets.

00:18:12Which one will win?

00:18:13Love it.

00:18:14I love that.

00:18:15But Lou's idea of heaven.

00:18:16Matisserie chicken with chicken bat chips.

00:18:17Yummy.

00:18:18Or does Rob's food heaven a trio of Japanese treats,

00:18:21including stir fried enamame, crispy mayo prawns and rolled fishcakes win the vote.

00:18:25Log on to the website now.

00:18:26Have your say.

00:18:27Right, let's catch up with Rick now in Thailand and he's heading towards Phuket,

00:18:31stopping off for a bit of dried fish, which sounds delightful.

00:18:34Take a look.

00:18:35Time to drive over the Pakpra straits to the island of Phuket.

00:18:45Most people today will know it as a major tourist destination,

00:18:48but in years gone by it was one of the main trading routes between India and China.

00:18:53I noticed this place from the bridge as we drove across to the island.

00:18:58I asked the driver to double back so I could have a good look at it.

00:19:02Toto told me that Thai people who live in Bangkok and go on holiday here,

00:19:09load up their cars just before leaving with dried fish because it's so good.

00:19:14First of all, the thing that first took my eye was this,

00:19:18which is actually fermented fish guts.

00:19:21And really I'll try anything.

00:19:24And I was thinking it would be really nice to take some of this home,

00:19:27but sadly I'm going on to Australia after this,

00:19:30and I believe if I took that through the Australian customs,

00:19:34they'd lock the door and throw away the key.

00:19:36But some of these things are really quite palatable.

00:19:39I mean, first of all, this.

00:19:41Maybe I could interest you in that.

00:19:43That is actually a fillet of fish thinly sliced

00:19:46from really quite a big sort of grouper type fish.

00:19:49And it's salted and actually sugared and dried.

00:19:52And they deep fry that.

00:19:53I mean, once you've tried a few of these things and you've got used to them,

00:19:57it's a bit like pickles, I suppose.

00:19:59They're sort of quite sort of piquant,

00:20:01and you actually look for them with quite a lot of pleasure.

00:20:06So back in Padstow, I managed to get hold of some dried fish

00:20:10from a local Asian deli

00:20:12to make the dish I was talking about outside that stall.

00:20:15It's a salad of shredded green mango and dried anchovies

00:20:19with deep fried garlic.

00:20:21They only need to be flash fried for about 20 seconds.

00:20:25Crush them and put them aside.

00:20:27And now for the green mango.

00:20:29This may be a bit more tricky to find,

00:20:32but I hope that buyers for supermarkets

00:20:34may be watching and taking note

00:20:36that this makes an excellent and delicious salad vegetable.

00:20:40And we're missing a trick

00:20:41by not having it more widely available.

00:20:44Now, for thin slices of roasted belly pork,

00:20:47which I've already cooled down.

00:20:49It's wonderfully fatty and sweet

00:20:51and makes a salad much more substantial.

00:20:54Next, thinly sliced shallots,

00:20:56the crushed dried anchovies from before,

00:20:59slices of deep fried garlic

00:21:01and some chopped peanuts.

00:21:07This is called lesser galangal,

00:21:09or krat chai as it's known in Thailand.

00:21:11It's becoming easier to get it in Chinese supermarkets.

00:21:15Thinly slice and add those.

00:21:17And now for some basil.

00:21:19Try and get Thai holy basil if you can.

00:21:22The difference between this and the basil we have at home

00:21:25is that Thai basil has a clove-like fragrance, I think.

00:21:31It's a simple combination of fish sauce

00:21:34which helps to accentuate the flavour of the dried anchovies

00:21:37and lots of lime juice

00:21:39to cut through the fat from the belly pork

00:21:42and deep fried garlic.

00:21:44Now, we're nearly there.

00:21:46A thinly sliced red chilli

00:21:48and this will be the only kick of spice in the whole dish

00:21:51and a generous teaspoon of palm sugar.

00:21:54I can't wait to taste this.

00:21:57When you think South East Asian food,

00:22:00of course you'd think of stir fries and curries,

00:22:03but these salads...

00:22:04I mean, we don't have anything like it in the West.

00:22:06It's just that sort of wonderful astringency,

00:22:09particularly the mango and the lime in there,

00:22:11and the heat from the chilli,

00:22:13the fish sauce and the crunchiness

00:22:16because the fish isn't also...

00:22:18isn't just about a fishy taste,

00:22:20it's also about crunch along with the peanuts.

00:22:23It's just...

00:22:24It really is really thoughtful food to me.

00:22:27There's some very bright people

00:22:29came up with this idea in the first place.

00:22:36I've now arrived in Phuket,

00:22:38where there is a long-established sea gypsy village.

00:22:44I suspect some bright spark

00:22:46who works for tourism here

00:22:48saw some potential to put it on the tourist map

00:22:51and help boost the local economy.

00:22:53But they're not gypsies as we understand.

00:22:55Far from being nomads,

00:22:57they've lived and worked here for generations.

00:23:04But I was really keen to go out fishing

00:23:06with one of these local fishermen.

00:23:09Southern Thailand took a big hit from the tsunami

00:23:12and I was interested to know

00:23:14whether the fishing had got worse

00:23:16as a result of those huge waves.

00:23:19I've just asked Toto,

00:23:21asking first of all what the fishing's like

00:23:23and he said it's not very good,

00:23:25but he seemed to think it was a lot better

00:23:28before the tsunami.

00:23:29So then I said,

00:23:30well, what happened in the tsunami?

00:23:32How many of the fishermen died?

00:23:34And he said no fishermen died.

00:23:36A few were injured in the village,

00:23:38but all the fishermen were out here at sea

00:23:40and these boats rode the tsunami,

00:23:43that it was much worse on the shore than here.

00:23:46I think actually this is on the kinder side of the island.

00:23:50The tsunami hit the other coast, didn't it?

00:23:53Yeah, Patong Beach and Caron Beach is more effective, yes.

00:23:57By any standard, the fishing was really poor that day.

00:24:01But we caught enough prawns to make a simple meal

00:24:03for about four of us.

00:24:04I asked the fisherman, whose name was Mate,

00:24:07if it was okay to go to his home

00:24:09and see the prawns being cooked for us,

00:24:11the way they normally do it without any fancy frills.

00:24:14So, after frying off some shallots,

00:24:16Mate's wife added the prawns,

00:24:18followed by some soy sauce, salt and some sugar.

00:24:21That's it.

00:24:23Maybe they took my plea for simplicity a bit too literally.

00:24:27I was secretly hoping for something like a prawn curry.

00:24:31I'm really looking forward to these

00:24:32because I've watched them being caught.

00:24:34I must say, when I was watching her cooking them,

00:24:36I was thinking, well, this is hardly a recipe

00:24:38because basically she just fried the prawns

00:24:41with a bit of shallot and oil

00:24:43and added some soy sauce and sugar.

00:24:47But they are thinking...

00:24:50..that is such a good way to cook them.

00:24:52I mean, you know, it's very simple.

00:24:54And, actually, I just wish

00:24:57that we'd discovered soy sauce over in Britain

00:25:00in about 2,000 years ago

00:25:02because I just think our food would be so much the better for it.

00:25:11Thanks, Eric.

00:25:12Right, the shops are full of forced rhubarb at the moment

00:25:14and given that January's pretty dull

00:25:17and there's not much else on the menu

00:25:19so I thought I'd do a little recipe using rhubarb.

00:25:22In a savoury form.

00:25:24So we see it often in sweet versions.

00:25:26So this is a...

00:25:28I came across this is a Persian stew

00:25:30which is really interesting

00:25:31and it starts off by frying some parsley

00:25:34and some mint to infuse some oil

00:25:36and then I'm going to slow cook some venison.

00:25:39Although I think this would work really well

00:25:41with a nice kind of oxtail or beef cheek

00:25:44or something like that.

00:25:45And then, basically, stew it down.

00:25:47Lots of spices.

00:25:48There's ginger, garlic, turmeric, cumin...

00:25:50You're hating all this, aren't you?

00:25:52It's a bit of saffron.

00:25:54And then you stick it over, you braise it for a long time

00:25:56and then right at the end, the last 15 minutes

00:25:58chuck in some rhubarb and some chickpeas

00:26:00and it just gives you a nice kind of sour,

00:26:02sour note along with the savoury of the stew.

00:26:06Anyway, recipes online.

00:26:08Go and have a look for it.

00:26:10But I think it's delicious to see what you think.

00:26:12Sounds good to me.

00:26:14Right, I'm going to get on with this.

00:26:16Let's talk about the book,

00:26:18Lessons from a Default Parent.

00:26:20Now, I've never heard of this phrase before

00:26:22but it does make a lot of sense, I have to say.

00:26:25It's the parent that does almost everything all the time.

00:26:29Instinctively.

00:26:30Yeah, and not by design.

00:26:32Yeah.

00:26:33It's just that assumed responsibility.

00:26:35Yeah.

00:26:36And without throwing all men under the bus,

00:26:40normally the mums.

00:26:44Well, I agree.

00:26:45We're getting yeses from the back.

00:26:46Lots of yeses.

00:26:47Lots of yeses coming from here.

00:26:49You've got the gallery.

00:26:50I don't want the not all men brigade coming, but you know, most.

00:26:53No, but I think you're right.

00:26:54I mean, I was thinking about this yesterday.

00:26:56I mean, I mentioned earlier,

00:26:57my wife and I, years ago, we had a little restaurant

00:27:01and I gave up drinking for two weeks

00:27:04just before our daughter was born.

00:27:06Because I wanted to be ready

00:27:07and I had the bags packed and everything like that

00:27:09and we had a really bad service.

00:27:10And I got...

00:27:11I had a few drinks.

00:27:12So I dunk about a bottle of wine

00:27:14and I woke up in the middle of the night

00:27:16and my wife got a hold of my hand

00:27:17and she went like that in the bed.

00:27:18And I went, oh, I'm so sorry.

00:27:20And I thought I'd wet the bed.

00:27:21And I had it.

00:27:23I'm getting there.

00:27:25And I hadn't, but her orders are broken.

00:27:27Yes.

00:27:28Right, and then in six weeks,

00:27:29and now I'm flapping around

00:27:30and rushing around like a headless chicken.

00:27:31And she just got up very cool, very calm,

00:27:33did the wine order for the next week

00:27:36and just kind of unflappable.

00:27:37And I think from that point on,

00:27:38she became the default parent.

00:27:40Well, I was just like a bit of an idiot, basically.

00:27:43Is that how it was before?

00:27:45Yeah, I mean...

00:27:46Did you wet the bed, Rob?

00:27:48Er, not for ages.

00:27:49No, it's just that kind of slow assumption

00:27:53of responsibility

00:27:54without ever actually having the conversation

00:27:56about who's going to do what.

00:27:58Yeah.

00:27:59And then you kind of find yourself,

00:28:00well, like I did,

00:28:01ten years on,

00:28:02and go, oh, I'm in charge of everything

00:28:04for everyone forever.

00:28:05And I never signed up for that.

00:28:07I'm not good enough at my job to do this.

00:28:08It's like the parenting WhatsApp groups,

00:28:10the presents, the play dates,

00:28:12the after-school calendar.

00:28:13It's like being the COO of a family.

00:28:15And I'm like, I never saw that contract.

00:28:17I never had that.

00:28:18I wouldn't...

00:28:19I think for us, wasn't it,

00:28:20because I was sort of touring,

00:28:21it was just,

00:28:22and you had to quit teaching

00:28:24because of some health problems,

00:28:25that then you were like the stay-at-home mum,

00:28:27and then it sort of escalated,

00:28:29and then you sort of lose a bit of identity,

00:28:31I think, for the parent that stays at home,

00:28:32normally the woman,

00:28:33where you are mum.

00:28:34Yeah.

00:28:35And then after a while,

00:28:36when they're not baby babies,

00:28:37there's not as much sort of demand on you,

00:28:39and you sort of lose yourself a little bit.

00:28:41Yeah.

00:28:42And you become the person

00:28:43that's in charge of everything,

00:28:44so it's a...

00:28:45And this all started as a blog post, right?

00:28:47It was a bit of a whinge.

00:28:48Yeah, oh, it was a real whinge.

00:28:50I just...

00:28:51I'd hit a bit of a wall where,

00:28:53like I say,

00:28:54it was like nine, ten years in at that point.

00:28:55Right.

00:28:56And I'd gone for a job interview,

00:28:58hadn't got it.

00:28:59It was...

00:29:00I tried to go back to teaching,

00:29:01because I was like,

00:29:02I'll go back to my safety space.

00:29:03I was then.

00:29:04Yeah.

00:29:05Tried to go back to it.

00:29:06Teaching did not want me that day, so...

00:29:07Okay.

00:29:08And I came home,

00:29:09it was just like,

00:29:10I don't know who I am,

00:29:11or what I am.

00:29:12Right.

00:29:13And people used to listen to me,

00:29:14and people used to care,

00:29:15and now I'm kind of...

00:29:16begging people to clean their teeth every day.

00:29:19It's very invalidating as a human.

00:29:21I mean, it's hard to do on my own.

00:29:24There's a lot of admin there.

00:29:25Well, now there's three of them with these teeth.

00:29:27Yeah.

00:29:28And the kids have got my teeth,

00:29:29they're definitely mine.

00:29:31How did you feel about the blog?

00:29:32Well, Lou's always been an amazing writer.

00:29:34Yeah.

00:29:35She used to write blogs,

00:29:36and when we first started dating,

00:29:37we used to work in an office together,

00:29:39before Lou left to be a teacher,

00:29:41and I left to be a comedian,

00:29:42and we'd go on these mad nights out

00:29:43of all the people in the office,

00:29:44and Lou would, like, write reports up,

00:29:46and funny blogs, and...

00:29:47It sounds like I was telling tales.

00:29:48I did the newsletter.

00:29:49I did the office newsletter.

00:29:50Oh, don't pretend you're not a guy.

00:29:51I was like, you wrote blogs and reports.

00:29:52No!

00:29:53But, like, we would send funny things between mates,

00:29:55and Lou would always write these...

00:29:56Yeah.

00:29:57And always a great writer,

00:29:58and did the blog,

00:29:59and then the publisher and company saw the blogs

00:30:01and offered a, like, the book deal.

00:30:02Okay.

00:30:03So, I think it's been amazing.

00:30:04I'm just, like, Lou's so funny, so talented,

00:30:06so intelligent,

00:30:07and it's exciting that the world gets to see that,

00:30:09not just me and the kids.

00:30:10Oh!

00:30:11It's so well written, though.

00:30:12Was that disgusting?

00:30:13It's nice.

00:30:14That was very nice.

00:30:15Ollie, you've got a copy of the book there.

00:30:17I have, yeah,

00:30:18and I think one of the things I really love about it, Lou,

00:30:20is the chapter headings that take you on a bit of a journey.

00:30:23Oh, yeah.

00:30:24So, you know, it's like, remember who you are,

00:30:25and, you know, there's some others, like, you know,

00:30:26more than just a mum, can you have it all?

00:30:28Can you just talk me through that kind of, you know, that process?

00:30:31Oh, I worked through it kind of chronologically,

00:30:33just because it made the most sense.

00:30:35So, getting pregnant, newborns, toddlers,

00:30:38because, as Mother Superior said in Sound of Music,

00:30:41when God shuts one door, he opens a window somewhere,

00:30:44so you get your head round one thing,

00:30:45you get your head round a newborn,

00:30:46and then suddenly they're walking, you're like,

00:30:48and then they go to school,

00:30:49and you have to talk to a whole load of people,

00:30:51other parents,

00:30:52and you have to know what you're doing with the teacher,

00:30:54and class rep, and all of that.

00:30:56So, it's the constantly evolving thing,

00:31:00one, being a parent, but also being a default parent,

00:31:04and I think it's fair to say I lost myself a little bit in it.

00:31:07I couldn't remember who I was before,

00:31:09because I didn't have that anchor.

00:31:10Yeah.

00:31:11Of teaching to go back to.

00:31:12Yeah.

00:31:13Because of my alternative clients,

00:31:14I'd left just before I got pregnant,

00:31:15so I just didn't have something to go back to,

00:31:17so I kind of ended up being in charge of everybody.

00:31:20You talk so beautifully about the guilt,

00:31:23because I remember, like, the second I gave birth,

00:31:25that wham of, like, parental guilt hit me,

00:31:28and you just talk about it so beautifully.

00:31:30Oh, thank you.

00:31:31Don't really prepare you for it.

00:31:32You hear about it, but it happens to you, you think,

00:31:34yeah, that's...

00:31:35I left my four-month-old screaming this morning to come here,

00:31:38and the guilt really hit.

00:31:40Even though you're coming to work,

00:31:41but even if you weren't going to work,

00:31:42you should be allowed to leave the house

00:31:43without having an existential crisis that's, you know,

00:31:46somehow you're a terrible person, a mother,

00:31:48but it's really hard to separate that, isn't it?

00:31:51It is, it is.

00:31:52Even from early doors.

00:31:53I mean, I've read the first...

00:31:54Well, I was listening to the first few chapters, actually,

00:31:56so I feel like I know you've been listening to a voice from me.

00:31:59And I was loving it,

00:32:00and then I got to the bit where you said,

00:32:01OK, you've done the easy bit, now it's toddlers,

00:32:03and then I stopped.

00:32:05Don't borrow from it.

00:32:06I don't want to hear about that.

00:32:07It's all coming.

00:32:08It's all right.

00:32:09Right, so, I've just kind of finished it, basically.

00:32:13Sorry.

00:32:14It's all right, it's all right.

00:32:15Our default chef's kicking off.

00:32:17So, take over the venison for...

00:32:20usually about, sort of, an hour and 30 minutes or so,

00:32:23depending on the size of it.

00:32:24And then, right at the end, you want to then,

00:32:27at this point, you'd add your raw...

00:32:30What's it called?

00:32:31Rhubarb.

00:32:32You add your raw rhubarb and the chickpeas.

00:32:34Now, then, just kind of tick it over very gently

00:32:37for about, sort of, another 15 minutes.

00:32:39Obviously, I don't have that time now,

00:32:40so I've got the rhubarb going on separately in this pan,

00:32:43and just wanting that to sort of just sort of wilt a little bit

00:32:47and soften, then I'm going to put all that into there,

00:32:49and that's pretty much it.

00:32:50And then the herbs go back in.

00:32:52So, stir through the mint and the parsley.

00:32:55Chop that up, if you like.

00:32:56I've never had savoury rhubarb.

00:32:57What is it like in a savoury dish?

00:32:59What would you compare it to?

00:33:00It's quite...

00:33:01It's difficult to compare,

00:33:02because it's quite...

00:33:03It's quite sour, isn't it?

00:33:04Yeah.

00:33:05Quite sour.

00:33:06It's very sour.

00:33:07Because I've had it in crumble,

00:33:08what do you think with custard and crumble?

00:33:09But then you're chucking...

00:33:10You put a boot in it.

00:33:11You're chucking a lot of sugar, aren't you?

00:33:13Yeah, yeah.

00:33:14It's like a third of its weight.

00:33:15Human sock crumble, yeah.

00:33:16It's sugar.

00:33:17But this...

00:33:18So it's going to be quite very savoury,

00:33:20and spicy,

00:33:21with what's going on in this pan,

00:33:23but then you've got that kind of sour hit.

00:33:26Yeah.

00:33:27So together, hopefully.

00:33:28I mean, we've all eaten it.

00:33:29We all thought it was nice, didn't we?

00:33:30Yeah.

00:33:31Right, good.

00:33:32So...

00:33:33Hang on.

00:33:34Right, another...

00:33:35Let's give that another minute.

00:33:36You don't want to chunk through rhubarb.

00:33:37So tell us...

00:33:38In the book,

00:33:39there's an interesting line about how...

00:33:40You talk about how portable kids are.

00:33:42And they are.

00:33:44But you accidentally stumbled into a Copenhagen nightclub

00:33:46with a baby.

00:33:47How does that accidentally happen?

00:33:49How do you accidentally get more of a bouncer?

00:33:51No, no.

00:33:52No, we'd started in there earlier.

00:33:53Well, it was still light.

00:33:54It was daylight.

00:33:55We'd been out for dinner.

00:33:56It was okay when we went in, wasn't it?

00:33:58Yeah, we had our six-month fold on a city break

00:34:00with some friends,

00:34:01but it's easy,

00:34:02because you could put them in a pushchair,

00:34:03walk them round the city and have a few drinks.

00:34:04We went into a bar,

00:34:05about, what, five, six, and it was dead.

00:34:07It was daylight.

00:34:08I really don't know if people understand it was daylight.

00:34:10Okay.

00:34:11And it just became a club.

00:34:12Yeah, the babies fell asleep,

00:34:13and then was like,

00:34:14oh, the baby will sleep till the morning now in the buggy.

00:34:16So we were parked up,

00:34:17then we had a couple more drinks.

00:34:18Before we knew it,

00:34:19we were pushing the buggy through a dance floor.

00:34:21You know, you kind of look around you and go,

00:34:23oh, they've turned the neons on,

00:34:25and there's, like, teenagers drinking espresso martinis.

00:34:27We need to leave now,

00:34:28because this is not okay.

00:34:29You know what?

00:34:30I don't think I've ever been in a situation

00:34:31where anywhere has ever turned into a nightmare.

00:34:34Well, I've never seen anyone drinking a Bacardi Breezer

00:34:36and breastfeeding in the same place.

00:34:38Nice.

00:34:39But we managed it.

00:34:40Lou wasn't doing both.

00:34:41Yeah, I was going to say,

00:34:42just public service and all that.

00:34:44Yeah, absolutely.

00:34:45Two separate people.

00:34:46Right, okay.

00:34:47I would normally give that rhubarb a little bit longer.

00:34:50So it's warm enough?

00:34:51Yeah, watch yourself.

00:34:52I don't want to eat anything cold.

00:34:53Right, hang on, hang on.

00:34:54Let's have some bread.

00:34:55That's not going to cool down until next week.

00:34:56I can't put that in my mouth.

00:34:57Go easy.

00:34:58There's no way.

00:34:59Just go easy.

00:35:00Just play along, Rob.

00:35:01Sorry.

00:35:02Right.

00:35:03Right.

00:35:04Go on, just try a little bit.

00:35:05Go on, Luke, a little bit.

00:35:06Okay, well, you try that.

00:35:07What do you want me to make at the end of the show?

00:35:08Will it be Lou's Food Heaven?

00:35:09If so, I'm going to rub a spatchcocked chicken

00:35:10in a variety of spices for that rotisserie flavour.

00:35:12You all right there, Rob?

00:35:13I'm going to paste the chicken directly onto the grills of the oven

00:35:16over a tray of sweet corn and peppers and chips.

00:35:18I'm going to soak up all the fat from the chicken whilst it's cooking.

00:35:33It's going to be delicious.

00:35:35Or will Rob's dream dish win your vote?

00:35:37So I'm going to make a trio of Japanese style dishes,

00:35:39including rolled fish cakes with a wasabi and soy sauce,

00:35:42crispy fried mayo prawns,

00:35:44and stir-fried edamame beans with a sesame and oyster sauce glaze the

00:35:48choice is your as long as the website and have your say all right a bit hot

00:35:51absolutely yeah probably the last thing my tongue ever taste yeah sorry that's

00:35:55right it's the whole way to go out fine pressure right let's hitch a ride now to

00:36:00the northeast with the hairy bikers and they're getting whirlwind tour of global

00:36:03gastronomy in Newcastle

00:36:10our introduction to Newcastle began quite traditionally but that's about to

00:36:15change because the city is also home to a vibrant street food scene with a very

00:36:20modern twist I didn't know there was a there was a kind of street food scene in

00:36:25Newcastle yeah there is actually one and it's really quite a successful one and

00:36:29it's quite diverse oh wow screen for pizza oh that's epic

00:36:34here there's a youthful energy bringing new flavors to Newcastle from around the

00:36:39world there are stalls here selling some really innovative dishes like vegan

00:36:44Indian street food belpuri I didn't help period you have 15 different

00:36:50ingredients the art of making it is to make it so that none of the individual

00:36:56flavors override the other and you end up with this complimentary blend my mouth

00:37:02feels so it's been shocked into life well it's like it's like it's like eating

00:37:06sunshine it's just yes with so many stalls we should maybe split up you know and have

00:37:11a really good look about I'm going for an unusual Mexican that serves haggis tacos

00:37:16I'll just look at that oh let me try this this is the future it's got this

00:37:22favorite oh brilliant something weird was nice no something nice about weird though isn't there yeah

00:37:30it's weird good this is this is wonderful food next up for me is pop-up wok where they serve

00:37:38authentic Hong Kong street food this why Newcastle and why the street food scene in Newcastle why did

00:37:48you get into that so first of all like and we study here and we're first to here as a student like you

00:37:55miss your home right yeah of course and it's hard to find like a whole food when we come to Newcastle at

00:38:01that time so after we graduate we think that like why not we try to bring the foot here and then bring

00:38:09the real taste of Hong Kong so this is the one tighty one judge she is a kind of hot and spicy soup

00:38:17got the shiitake mushrooms black ear mushrooms glass noodles and their chicken inside

00:38:24happy days oh well you like it it's really good that you have it in a winter this is superb also on

00:38:40the menu the curiously named chicken bubbles sweet waffle balls on a skewer with chicken cutlets ranch

00:38:46dressing and sriracha meal and so it mixed it together between become like and a savory thing

00:38:55and a sweet thing sweet sour and savory of big things and yeah and that's like one of the most

00:39:04important food culture in Hong Kong this is the Hong Kong style French toast you can either have

00:39:09condensed milk on top or syrup do you want both yeah this is absolutely on the money

00:39:16thank you so much glad that you love our food oh yeah of course I love your food it's great you

00:39:20have a you have a reputation bigger than you think you do in Newcastle thank you so much next stop for

00:39:28me will be the pizza van that we passed on the way in it's run by Alex and Vicky who used to work on

00:39:33cruise ships together but gave it all up to start scream for pizza and we both had an idea of opening a

00:39:39business and the one thing that we ate in every court that we went to was pizza so we decided to go to

00:39:45Naples and that's where we lived and trained for two months they may have trained to make classic

00:39:51napolitan pizza but scream for pizza is renowned for its more exotic choice of toppings what sort of

00:39:58more unusual pizzas do you do we came up with a crab thermidor pizza so that's probably one of our our best

00:40:04sellers yeah we do mince pie pizzas at Christmas time as tiramisu a deconstructed tiramisu pizza using

00:40:11Paul a young chocolate there's only chance of a thermidor pizza so we do have a thermidor base we've

00:40:19got samphire on there got smoked mozzarella on there we've got crab we've got an Italian crispy pancetta

00:40:26and a bit of parmesan fior de latte as well fior de latte so it is a bit of a cheese fest the key is getting

00:40:33the temperature really high so this is about 450 500 degrees so super hot and then flash cook it for 60

00:40:39seconds at a really high heat oh look at that the back's as good as the front isn't it

00:40:46oh my it's perfect thank you I don't think I've ever got off my bike and had anything so downright

00:40:58tasty and comforting thank you while Dave tucks into his pizza I'm going to try one of my favorite

00:41:04cuisines Korean which is packed with unique and amazing flavors hello hello now kimchi fried rice is

00:41:14one of my favorite things in the whole wide world kimchi is a staple Korean dish made from salted and

00:41:20fermented veggies the rice pots they make here are amazing it starts with kimchi and belly pork cooked

00:41:27in sesame oil we added some rice and a little bit of more sauce which made from spring onion oil spring

00:41:35onion oil yes and chili flake a little bit of soy sauce please tell me you're going to put a fried egg on

00:41:42top you are oh yeah but before that I'm gonna put some cheese first and what cheese is it and cheddar

00:41:48cheese cheddar yeah and traditionally what cheese would that be in Korea traditionally we don't really

00:41:53eat cheese I thought you know because there's not a big dairy culture in and sadly not so I'm putting

00:42:03some fried egg yes and some sweet pickled radish and some of the spring onion and some chili and put some toasted

00:42:11sesame seed too thank you yeah so very very very much I know this is going to be epic oh mum it is one of my favorite dishes in the whole world

00:42:27oh and you've done us absolutely proud I'm sorry I'm talking with my mouthful I can't stop eating it

00:42:35thanks that boys what an absolute feast uh still to come Sophie Whitebird dishes up a delicious plate of comfort with a

00:42:45ricotta nudie bake and what you want me to make at the end of the show would it be Lou's idea of food heaven

00:42:49rotisserie chicken with chicken fat chips or Rob's food heaven a trio of Japanese treats log on to the website now and have your say

00:42:56okay uh right Natty uh before we cook we should say your restaurant which you've only just opened

00:43:01uh Grace Dent went in there one of the best meals Jay Rayner as well Jay Rayner yeah so you've gone from

00:43:08from a standing start to boom yeah it's been really now you're on live telly can you imagine mate don't mess

00:43:13it up what are we making so today we've got a weary weary marinated lamb rump so weary is a pepper

00:43:21from Guyana yep it's like scotch boy in this little cousin okay that's hot as yeah that's hot but it's

00:43:28more acidic okay anyone heard of these oh I mean related to the scotch boy it's so interesting the way

00:43:33chili heat uses a balance of flavor yeah these you can eat like pickled is the best yeah or like in a

00:43:40pepper sauce but yeah yeah we're gonna do a marinade for that yeah then we're gonna do roasted artichokes

00:43:49we're gonna do an artichoke puree we're gonna do pickled artichokes with an artichoke mads and then

00:43:53we're gonna do a mint oil harder bread crumb with mint right and the lamb's you nice okay and we've got

00:43:59some peas roti the whole show because I want to give you a start cooking yeah mate let's go

00:44:04a lot of chat right I'll get on with the um the pickle so you've got thyme you've got allspice

00:44:11ginger garlic you want all the mint in right yeah and then we've got these Jerusalem artichokes um

00:44:17just cut away for thin yeah yep okay all right I'll get that on um so let's let's talk about you

00:44:23so you had you've had an interesting journey into food uh all started when probably when you were 16

00:44:30um you were at a house party got stabbed that kind of changed your mindset you got into the wrong

00:44:36crowd long story short uh ended up doing two and a half years in Brixton prison yep um so that's

00:44:44already that's quite a busy that's a busy setup yeah it's definitely been a um a character building

00:44:50exercise okay well that's you know it's a positive way of uh of looking on it but when you came out

00:44:56you kind of refocus you got into food when you were in there didn't you with a no no no I've

00:45:00actually been I went to culinary school and I've been I've been a chef like I've been working in

00:45:04high-end restaurants before I went to prison yeah it was just more I refound my focus and my love

00:45:09and my passion for okay in once I left jail because I just was realizing that I'm wasting my time in

00:45:15there like like time is valuable and for me just sitting down spending so many birthdays and so many

00:45:21Christmases without my family but do you know what I mean it's just a real waste of time and energy

00:45:26and you you worked at some uh some great restaurants um but it was the it was the social media posts

00:45:31that really sort of kicked things off yeah um so when I came out um so I used to talk about doing

00:45:39like cooking on YouTube and stuff one of my friends but it was more of a thing of where I'm from the

00:45:47demographic of people that were on YouTube when I was talking about doing it they weren't doing

00:45:52YouTube videos and stuff like that right so um when it came to when I was this was like 2014

00:45:58okay so I was just more and plus nobody knew I was a chef so can you imagine that like so so when I

00:46:06came out of jail now me putting up these videos everyone was like what you're a chef and you're

00:46:11doing like high-end refined food over drill music okay so so I've got I've got this phrase written

00:46:16down here by researcher Naomi who's much younger and cooler than I am and it says it not you're not a

00:46:23social media chef real life whippers rule life whipping what is that like rule life whipping off in it

00:46:29okay has anyone else heard of that middle-aged men here rule life whipping up but like so so a whippers

00:46:39yeah so that is a phrase yeah you could say it is a phrase yeah okay definitely okay but is that

00:46:45something you say so how's the so the restaurant yeah we hasn't been going long uh but you're you're

00:47:03happy with it you're doing all this all the shifts there's only a few of you in the kitchen hey so we

00:47:07got a team of uh four five my sous chef has been off currently for the last week and uh sorry week

00:47:15and a bit because he cut himself yeah and so I've just been picking up all the slack yeah in uh it's

00:47:23been a lot because you're trying to balance social media so you're doing all that as well as running

00:47:28a busy kitchen of course that socials is currency in it well it's a big thing now right it's kind of they

00:47:34have to go hand in hand that's where I came up from so it's just like using your background of

00:47:40fine dining to take Caribbean cooking to another level that's just been extraordinary I mean your

00:47:44your jerk chicken recipes you know hugely famous yeah you're tempted to do on the show do you know

00:47:49it is I didn't want to do it on the show just because I don't want there's a lot of people that

00:47:54are trying to copy the model right now so it's just like I want to keep it that's the secret for

00:47:59me imagine if there's another me yes we're coming for your recipes how could that be another natty

00:48:05that's going to nick the recipe and open a restaurant called whipping it up

00:48:09just doing your recipe oh my word matty my parents love your restaurant it's really near their house

00:48:16and my mum has asked me explicitly to get the ackee and saltfish spring roll recipe oh really

00:48:21I'm like the lock and key as well right no I can't lie the ackee and saltfish one like people

00:48:25I've been loving it we're actually going through like maybe like seventy four things like in the

00:48:29last in the last two days I've had to double up on my recipe because it's just going so much wow

00:48:34I mean what's it's your thing as well um what's the chicken jerk chicken jerk chicken thank you very

00:48:41much about it allspice three telling me earlier you ordered like nearly 400 chickens yeah for this last

00:48:46week because then you're being like so we've nearly done 800 covers this week coming up really yeah it's a lot what time did you go to bed last night uh I got in at about two by the time I had a shower slapped on a little podcast and stuff just to relax what about the night before

00:49:01uh 3 30 wow so this is this so there's long hours going on here but I mean you look fresh-faced you look

00:49:07like you're enjoying it you know how could I talk you how many people you got in tomorrow so today we've

00:49:14got 161 so the lads if they're watching this right now yeah like get ready for service

00:49:19but yeah um we've got 161 all day and then tomorrow we have 200 on a Sunday roast but we do a massive

00:49:34platter called a lux which is like it's got to make sure everything so we've got lobster tail pork belly

00:49:40ribeye lamb rump jerk yeah turkey wing we're coming puddings rice and peas or jollof mac and cheese balls

00:49:47tempura broccoli that the hot roasted veg the whole shebang

00:49:53so I used to do a little challenge as well I feel like you should do the challenge you know

00:49:57huh you should do the challenge so we used to do a little challenge on it so you get to take the

00:50:01plate home is there one of those so it used to be uh you've got 20 minutes to complete the lunch challenge

00:50:0520 minutes yeah but nobody does it clearly

00:50:09you all right then Matt this is quite annoying

00:50:13yeah okay I think I've got it now right okay so where are we at Natty so we are about to start

00:50:25plating so artichokes in there so brown so we've made a bar masette so we're roasting them off now

00:50:34I did garlic thyme salt pepper um I've also added actually whole lemons to it to get them nicely

00:50:42caramelized okay well I know okay I think it should be doing but I like it fine there's a real depth in

00:50:48the sauce your dish mate yeah over now it makes this sauce here once blended up so which is our

00:50:53artichoke puree okay so we're gonna start getting that ready now these are jerusalem artichokes jerusalem

00:51:00no Rob you're not a fan of globe artichokes are you uh no when I see them on a pizza I'm

00:51:05disgusted oh okay yeah and I've judged people for it yeah apart from that don't mind them great

00:51:10no this is a different type isn't it yeah yes jerusalem the other ones are horrible more potato

00:51:15like yeah more root there yeah yeah I'm getting into this nutty potatoes sweet and nutty yeah nutty potatoes

00:51:27we tried this in rehearsal and it was delicious right so good also the mint is amazing is it

00:51:32it's a wonderful dish it really uh if you want to make natty's uh debut dish at home you can find the

00:51:37recipe at bbc.co.co.uk forward slash saturday kitchen you'll scan the qr code below and it'll take

00:51:41straight to the recipe i hope you're hungry mate it's me yeah i never get a look in yeah i hope

00:51:46you're hungry it's delicious though absolutely delicious and lamb ram is just one of the nicest

00:51:52yeah it's lovely right okay so then so you're going to base that in some of this what's this here

00:51:56so this is our scotch bonnet glaze so we make a scotch bonnet jam okay then we infuse it with one

00:52:01some of our jus and we just brush it over now let's get the crumb uh crumb is there next to you yep lovely

00:52:11that's the that's the whole world there could you get matt in as your sous chef next week if

00:52:15you're guys all right i can't afford him i wish i wish i could have pulled him um so yeah now we're

00:52:26going to put the drew's lamar what about uh what about a lovely home ec jess she was she said something

00:52:34yesterday and i said you know what careful what you wish for careful what you wish for because i'll call

00:52:38you that's me you want to take those 400 chickens apart jess you know me chicken supremes you gotta

00:52:44break them down okay cool so here's our drew some artichokes nice can we eat this exact dish at the

00:52:53restaurant yeah this is a version of it nice but it is um on the menu exactly like this okay i'm changing

00:53:01the menu for uh beginning of april because we're going into spring so i want to change it up a lot

00:53:12and you're going to serve it up with uh the rice and peas yeah so it comes with rice and peas roti

00:53:17yeah um the scotch bonnet butter right rice and peas with pickled red onions and

00:53:23here's the mint oil beautiful that looks fantastic happy am i happy chef get your tweezers i know i know

00:53:32i know oh my god i've done it again okay do you know what yeah just take it beautiful what's it

00:53:36called this is a um lamb rump with weary marinades jerusalem archos three ways lamb jus mint oil with a

00:53:45mint crombs right uh could you bring one of those over please natty there you go

00:53:57dive into that okay oh what do we got bravo natty that was lovely um thank you yeah what a dish um

00:54:04i've got a quite an unusual wine actually this is a great variety that was a new one on me it's called

00:54:08brocol from southwestern france and this is waitrose loved and found brocol it's nine pounds 25

00:54:14the first thing to say about it is it's really fragrant now in this dish you've got you've got

00:54:18artichokes now globe artichokes are a bit of a wine killer but actually even these artichokes they can

00:54:24be a little tricky because they're slightly aromatic but this wine when you smell it nice that yeah it's

00:54:28got this aroma of like palmer violets it's it's not too tannic either exactly that's the that's the

00:54:34ticket with not clashing with the artichokes if you have something that's too tannic which is when it

00:54:37grips your tongue yeah too much body that's going to be a bit of a clash make it taste

00:54:41taste metallic this one nice and silky if you're a fan of great varieties like common air cabernet

00:54:46franc i know you like your merlot and your malbec it's kind of bang between the two it's light but

00:54:50it's full of flavor the reason it's full of flavor this brocol old vines older vines always have more

00:54:55character always have more flavor cracking value for nine pounds 25 it's also a really sustainable

00:55:00project it's organic and i just think brocol it needs to be well like you a star of the future

00:55:04oh you guys tried in rehearsal it's absolutely delicious how is that rob dreadful no it's amazing

00:55:24it's so good it's really good there's a lot of chili in there but it's not overpowering balanced man yeah

00:55:28i mean it's just like i like things balanced so i have a little pickle in my dishes yeah like when

00:55:33i create a dish it's got to have five yeah spice sourness salt um all the others yeah you know what

00:55:41i mean mate but you've got to have them butter you know that butter's so good uh right time to see

00:55:46bonjour to marcus wearing now and he's rustling up a classic french sarni on his picturesque rooftop

00:55:58i've been on a mission to find out if french bread can make the ultimate sandwich and i've decided to

00:56:07use the bread that i helped bake to make my version of france's most famous one perfect for a simple

00:56:14supper lunch or brunch the croque monsieur a budget-friendly dressed up cheese and ham toasty

00:56:21that couldn't be easier to make there's the one thing about the croque monsieur that is different

00:56:27in fact it's the sauce it's the roux sauce you don't normally have a hot cheese sauce inside

00:56:31the sandwich but the french do and it's absolutely delicious first thing i need to do is infuse some

00:56:39milk with thyme leaves what i love about resource we've all got milk got a bit of cheese we've all

00:56:46got flour butter very simple very versatile bring that up to the boil so a roux a roux is a mixture of

00:56:55butter flour equal quantities so milk your butter first add the flour and mix together

00:57:04you can see it becomes nice and dry now one of the most important things about a roux

00:57:09is you've got to cook out the flour if i just started adding milk onto this now yes it would thicken

00:57:14and your sauce would come together but what happened is your sauce would just taste the flour in the

00:57:18background the key point of this at this particular stage is to stand over it just keep the roux base just

00:57:23mixing along and that's just gently cooking it out do not leave it keep stirring it because if you

00:57:28leave it it will burn it's quite interesting this sauce was one of the first sauces that we made at

00:57:32cookery school our exams were all based on these fabulous basic sauces and basic recipes that were

00:57:38very much the foundation of french cuisine which is pretty much why i'm here so you get really ingrained

00:57:44into it but there is one sandwich that my nan used to make for me when i was hanging around the

00:57:48warehouse with my dad back in the early days and it may sound a little bit different and a little

00:57:55bit odd cracker sandwich white bread quite a good helping of butter lemon curd cracker try it it's

00:58:08delicious you know what i've not had one of those for a long time with the flour cooked out i can start

00:58:13to add the milk see it goes thick straight away it may look a little bit odd but just stick with it

00:58:21if you follow a recipe it will work there we go a little bit more milk this sauce forms the basis of

00:58:28so many family favorites lasagna mac and cheese and moussaka once you've nailed a great roux sauce

00:58:36you're laughing a little pinch of salt now don't need to go to the gym when you're doing this

00:58:44nice look

00:58:48look at that

00:58:52simple just put my whisk in not a lump in sight look

00:58:57so now i'm going to add my cheese and some mustard a touch of dijon mix those in i'll just give a

00:59:07little bit of heat in the background cheese

00:59:13when you're adding the cheese just pull the pan to one side

00:59:17you don't want vigorous heat the heat is now down to one and just gently melt your cheese into it

00:59:22delicious right that's now done cheese is melted i'm going to transfer that into this beautiful

00:59:35little bowl and then just put a cover on it until i need it again another one of my exam questions

00:59:41at college what's a cartouche well it's a grease proof piece of paper that's cut into a circle that

00:59:45goes on top of the sauce and prevents it from forming a skin there you go

00:59:50right now it's time to start building my sandwich my sauce is ready i have got some beautiful ham here

00:59:56from the market look at that lovely bit of grilla cheese which is going to go inside and of course

01:00:03if i'm going to make a sandwich i've got to use the bread that i made look at that beautiful sourdough

01:00:12i'm just going to get a couple of slices onto the grill to very lightly toast them then it's time to

01:00:17assemble starting with a generous layer of sauce top that with some sliced ham any ham will do

01:00:27a bit more sauce to act as a glue for my grated gruja you can use whatever type of hard cheese you

01:00:33have to hand and i always like a touch of mustard in my croque monsieur then it's time to fry i've got

01:00:41my butter in my pan bring it up to the foam i'm not going to put this in the oven i'm just going to cook

01:00:45it here in tons of butter a bit like a naughty cheese toasty there we go bring that up and it goes

01:00:55after a few minutes on each side to get deliciously golden brown it's ready to serve

01:01:00crunchy bread soaked in butter

01:01:12doesn't that look good ham cheese melting nice and warm crispy on the outside

01:01:19what a fabulous sandwich

01:01:20it's got no airs or graces it's just a deliciously simple hearty meal made with everyday humble

01:01:28ingredients

01:01:28so

01:01:37what's that

01:01:38what's that

01:01:40Thanks Marcus, lots of interesting noises there.

01:01:53Right, the website folks closed and we can soon find out whether it's Food Heaven for

01:01:56Lou or Rob at the end of the show.

01:01:58Right, shall we do some Nudi?

01:02:00Let's do some Nudi, let's go.

01:02:01So tell everyone what is.

01:02:03So Nudi are basically little ricotta dumplings, I guess kind of similar to gnocchi, but made

01:02:08with ricotta, so we've got some strained ricotta in there, and it's really simple, you just

01:02:13add some chopped up kale that's been blanched, although you could use whatever greens are

01:02:18in season, some cavallo nero, spinach, whatever you like, and then you also go in with some

01:02:24grated parmesan, an egg yolk, some nutmeg, and then you roll them in semolina, and that

01:02:30basically creates a nice little crust.

01:02:32I think these are delicious.

01:02:34Yeah, I think so too, and they're really easy, which I like.

01:02:36And it's full of ricotta.

01:02:37Obviously.

01:02:38Obviously also delicious.

01:02:39Everybody likes ricotta.

01:02:40Right.

01:02:41It's the kind of thing, it's like making fresh pasta, but way less fiddly, so if you're not

01:02:45into fiddly cooking, then this is for you.

01:02:47But it's like, it's pretty impressive.

01:02:48Yeah, it looks fancy.

01:02:49It looks fancy.

01:02:50Let's talk about its tomato sauce, so this is a classic.

01:02:52Yeah, it's based on the Marcella Hazan tomato sauce, which is quite famous where she just

01:02:57simmers half an onion and some butter in the tomatoes, but I also like a bit of garlic

01:03:01in there.

01:03:02So, I mean, this is really, it's a good one to know because it's so simple.

01:03:06A lot, you know, a lot of tomato sauce.

01:03:08Yeah, yeah.

01:03:09It's quite complicated, lots of vinegars and sweating and this, that and the other.

01:03:12But literally...

01:03:13The key ingredient in this is just a long time.

01:03:14Right.

01:03:15Just leave it on the hob for as long as you've got.

01:03:16About an hour.

01:03:17Okay.

01:03:18Good.

01:03:19So we're just frying some garlic, get a bit of flavour in there.

01:03:21Yeah.

01:03:22Then the tomato, the onion and the butter.

01:03:23Simple as that, right?

01:03:24Exactly.

01:03:25Easy peasy.

01:03:26Okay.

01:03:27So a lot of nutmeg going in there.

01:03:28Lot of nutmeg.

01:03:29I mean, I feel like that's my favourite wintery spice, nutmeg.

01:03:32Mm-hmm.

01:03:33And she's really good with ricotta and greens, I always think.

01:03:36So yeah, you've got an egg yolk in there just to help bind it.

01:03:39And then you can just bring it all together.

01:03:41That's how easy it is.

01:03:42It looks quite loose now, but you basically sit them overnight once you've rolled them.

01:03:46Okay.

01:03:47And they firm up in the fridge.

01:03:49So how's your life changed since baby Nellie's come on the scene?

01:03:53Immeasurably.

01:03:54Great name, by the way.

01:03:56Baby Nellie.

01:03:57The old lady names are in fashion, aren't they?

01:03:59We love the old lady names.

01:04:00Yeah, so what's new?

01:04:02You're just sort of taking time off work?

01:04:05Exactly.

01:04:06I mean, until now.

01:04:08Yeah.

01:04:09This is my debut back into work, which is very nice to be back.

01:04:12Yeah, I guess I hadn't really taken any time off recipe developing for the best part of a decade.

01:04:17Mm-hmm.

01:04:18So it's been really nice to reset my brain a bit.

01:04:21And, you know, I think it can be really easy to creatively burn out when you're working so consistently over such a long period of time.

01:04:27Yeah.

01:04:28So it's been quite nice to take a step back.

01:04:30And I don't know how soon I'd be ready to do cooking again and come up with new ideas,

01:04:35but actually I've been feeling really inspired over the last couple of months, I think just because of that break.

01:04:39Yeah.

01:04:40And I get really renewed in realising what kind of food I really want to cook, which is simple, ultimately.

01:04:47Stuff that you can do a couple of tasks, come back to it later.

01:04:51Does it put a different perspective on it?

01:04:53Having, you know, something else to worry about in the background?

01:04:56Yeah, absolutely.

01:04:57Probably crying.

01:04:58You know this, you've got way less time on your hands.

01:05:00Yeah.

01:05:01You can only eat with one hand most of the time.

01:05:03Okay.

01:05:04I really thought that having a baby we'd be able to, you know, she'd just sit happy in a high chair and we'd have long leisurely dinners, laughing.

01:05:10No, they know.

01:05:12Scented candles around the place.

01:05:14Yeah, absolutely not.

01:05:15Babies know when you're about to eat and they kick off the second that that's about to happen.

01:05:19So hot dinners and eating with two hands is very much not on the agenda.

01:05:22She hasn't got to that stage.

01:05:23She's too young to start throwing things.

01:05:24She hasn't started eating solids yet.

01:05:26Right.

01:05:27But we're nearly there.

01:05:28That's always fun.

01:05:29She's taking my food off my plate though.

01:05:30She what, takes things off the plate?

01:05:32Yeah, she grabs food off my plate now.

01:05:33Okay.

01:05:34So we're nearly there with the wiener.

01:05:35I bet she wants to get her chops around this sauce.

01:05:37Yes.

01:05:38Because what I loved in the rehearsal is where you said the whisper of onion.

01:05:40Oh yeah, a little whisper of onion.

01:05:42If you break the onion out, you don't blitz it in.

01:05:45Yeah, exactly.

01:05:46It's too onion-y.

01:05:47I don't like a really onion-y tomato sauce.

01:05:49You just want it, almost like making a bread sauce where you leave it in there to infuse with the milk.

01:05:53Yeah.

01:05:54You want the essence of the onion but not the big chunks.

01:05:56Well, how do you coax out the whisper of the onion as opposed to the taste?

01:06:00Well, the whisper of the onion is kind of just infused all through.

01:06:03This is like the movement of an onion whispering, I imagine.

01:06:06Right, okay.

01:06:07That's what it looks like.

01:06:08But how do you do that cooking-wise?

01:06:10You're not putting as much in?

01:06:11Well, you leave the onion in there to infuse while it cooks and you lift it out.

01:06:14Oh.

01:06:15So it's just like the flavour of onion rather than the bulk.

01:06:18Got ya.

01:06:19Matt's removed the onion there.

01:06:20Right.

01:06:21It's like making a bread sauce, right?

01:06:23It's like making a bread sauce, pretty much, yeah.

01:06:25Italian bread sauce.

01:06:26That's what we call it.

01:06:27And bread sauce.

01:06:28And yeah, you just want a bit of a blitz.

01:06:29You don't want it super fine.

01:06:30Yeah, chef.

01:06:31Just...

01:06:32You can have it a bit fine, Matt.

01:06:33Do what you want to do.

01:06:34All right.

01:06:35I got ya.

01:06:36And then we basically layer most of it into this baking dish here.

01:06:42And this is a great recipe because you can do all the elements at different times.

01:06:47So if you're very busy, say you've just had a baby, or you're busy for any other reason,

01:06:52you can make the tomato sauce ahead of time, you can make the dumplings ahead of time, and then it's really just an assembly job.

01:06:58You just boil those for a couple of minutes, they kind of rise to the surface when they're done.

01:07:02Okay.

01:07:03And then you can just strain off that liquid and layer them through that sauce.

01:07:09So you're still doing the newsletter?

01:07:11Yeah, still sending out my newsletter.

01:07:13I actually sent it out the whole time since she's been born.

01:07:16I just did a load of recipes before I went off on leave, but I'm back.

01:07:20Right.

01:07:21Back recipe developing now, so I send it out every fortnight.

01:07:23Okay.

01:07:24And it's got lots of recipes like this, just kind of simple, hearty, comfort food, really.

01:07:29That's what I'm all about.

01:07:30Mm-hmm.

01:07:31I mean, it's slightly more complicated now having a little tyrant shouting at you in a high chair.

01:07:37A tyrant?

01:07:38Whilst you try and develop the recipes, but we're getting it done.

01:07:42And it's really nice having her there as she's getting bigger, watching her get really, you know, interested in what I'm doing.

01:07:49It's cool.

01:07:50It's really cool.

01:07:51We're loving it.

01:07:52I used to put mine in a laundry basket.

01:07:56Ooh, love that.

01:07:58Very early noughties of you.

01:07:59And they look like Daleks.

01:08:01But they can't go anywhere, which is really fun.

01:08:04Crucially, crucially.

01:08:06Is that in or under?

01:08:09Yeah, we're trying to work themselves.

01:08:10Is that underneath?

01:08:11In or under?

01:08:12No, you don't trap them.

01:08:13When you said Dalek, it did sound like you were under.

01:08:16Yeah, I know.

01:08:17That was wrong.

01:08:18Just like an upside down Dalek.

01:08:19You judged me for the nightclub.

01:08:21Because they come up to it like here.

01:08:23Matt, they seem really well adjusted for that.

01:08:25Fine.

01:08:26I ain't got over it.

01:08:28Right, that's going in.

01:08:30As a final reminder, if you want to make any of today's studio dishes, you can find them all at bbc.co.uk.

01:08:35Or scan the QR code below and it'll take you straight to today's recipes.

01:08:40So you cover those with cheese and then bake it for about 25 minutes.

01:08:45Okay.

01:08:46And you get this lovely, bubbly situation going on here.

01:08:49Righto.

01:08:50So they're rolled in semolina.

01:08:52Rolled in semolina.

01:08:53Like a fridge overnight.

01:08:54Fridge overnight.

01:08:55About eight hours would do it, but overnight is optimum, I think.

01:08:58Okay.

01:08:59It just creates that firm shell so that when you boil the dumplings they don't fall apart, basically.

01:09:05Okay.

01:09:06A bit of fresh basil.

01:09:08A little bit of bonafoil.

01:09:11All right.

01:09:12Gorgeous.

01:09:13Lovely.

01:09:14Reminds us what we've got here.

01:09:15We've got some baked kale nudie in a tomato sauce and some nice ciabatta to whizz through there.

01:09:21Beautiful.

01:09:22Well done.

01:09:23That's fine.

01:09:26Pleasure.

01:09:27Okay.

01:09:31So, incoming.

01:09:33Right.

01:09:34Nat, do you want to sort that out?

01:09:35Same.

01:09:36Thank you very much.

01:09:37Yeah, your mum.

01:09:38Drinks, Ollie.

01:09:39Drinks.

01:09:40Yeah, drinks.

01:09:41So a Tuscan dish.

01:09:42So I've chosen a Tuscan wine and it's a bit of a classic pair in this actually.

01:09:45Chianti with tomato sauce is just bang on the money.

01:09:48Chianti always has this kind of freshness to it, this kind of slight tang.

01:09:51Like tomatoes have high acidity, really great bedfellows to pair.

01:09:54And this one's actually a real bargain as well.

01:09:56This is in Lidl from £5.69 and upwards.

01:09:58But it's one of those wines where I think Chianti is almost like the first brand.

01:10:01£5?

01:10:02£5.69 and up.

01:10:03So, yeah.

01:10:04Well, how much up?

01:10:05I don't know.

01:10:0625 quid up?

01:10:07Yeah.

01:10:08No, not 25 quid up.

01:10:09That was the price that was written down in the press brochure.

01:10:12But maybe a pound because prices have been going up.

01:10:14So, that's amazing.

01:10:15Honestly, it's brilliant.

01:10:16It's a DOCG level and it's a Reserva.

01:10:18Reserva has to be in barrel for two years and then this has been in the bottle for three months.

01:10:22And that gives it a kind of mellowness and a savoury character.

01:10:24But we're very familiar with Chianti.

01:10:26It was kind of the first brand in the 1700s.

01:10:28But not just that.

01:10:29When it came to Britain, you know, we all kind of had it in the Italian restaurants.

01:10:32And you remember the old wicker flask?

01:10:33Yeah, I loved it.

01:10:34Yeah, the fiasco.

01:10:35And then it was used, you know, the candle in the top.

01:10:37So, we're kind of familiar with it.

01:10:39It seems like Chianti's gone away.

01:10:40Is it called a fiasco?

01:10:41It's called a fiasco, yeah.

01:10:42Love that.

01:10:43That little raffia basket that the bottle was held in.

01:10:45So, where does that phrase come from?

01:10:46I think it's the Italian word, but I think it then got used as we use it for a fiasco.

01:10:51Yeah, for a disaster.

01:10:52I mean, I'm not entirely sure what the connection is.

01:10:54But we'll find out, Matt, at lunch in our favourite Italian restaurant together.

01:10:57Yes.

01:10:58But, yeah, I just, I kind of think it deserves to, yeah, be thought of in a higher way.

01:11:03Reserve a level like this, though, DOCG, for under a tenner, honestly, it's tremendous value for money.

01:11:08Sangiovese is the grape.

01:11:09And it always takes on this nice, savoury character.

01:11:11This has been bottled, you know, for a few years.

01:11:13It's 2021.

01:11:14So, as wines get older, they get a bit more savoury.

01:11:16That relaxes the texture.

01:11:18That works with the cheese, with the soft nudie.

01:11:20Yeah.

01:11:21And, Sophie, I've got to say, that was perfect breakfast for me in rehearsal this morning.

01:11:24Unbelievably delicious.

01:11:25How is that, Lou?

01:11:26Mmm.

01:11:27Nice.

01:11:28Yeah, sure.

01:11:29It's a nice one.

01:11:30I love my ears just to go, oh, it must be nice.

01:11:33Nobody's talking whenever I'm eating.

01:11:35It must be nice.

01:11:36It's delicious.

01:11:37Proper, like, hearty, winter, warming food.

01:11:39That's what we're all about.

01:11:40Yeah, this wine is delicious.

01:11:41Yeah.

01:11:42And for that price.

01:11:43Unbelievable, isn't it?

01:11:44Yeah, really good.

01:11:45Nice, nice.

01:11:46Right, we can soon find out whether you voted for Lou or Rob's food heaven.

01:11:49But first, new Bake Off judge, congratulations, Nigella, is showing off her baking prowess with some breakfast.

01:11:55With some breakfast muffins.

01:11:56Taking tea in muffin form seems to me just about ideal for breakfast.

01:12:08And the tea I choose is chai.

01:12:11Now, I do know that chai just means tea, but the thing about this is that it brings such

01:12:23scented richness without heft.

01:12:26And I think the best vehicle for conveying this wonderful scent is the light fragrance of almond milk.

01:12:36I need about 225 mils, just under a cup.

01:12:43And I infuse the milk with chai simply, if inelegantly, by tearing a couple of tea bags.

01:12:53Just letting the tea spill out.

01:13:05And on top of what is now almost a chai latte, a teaspoon of ground cinnamon.

01:13:12There is cinnamon in chai.

01:13:13It's a mixture of spices, normally cardamom, ginger, maybe a teeny bit of black pepper.

01:13:19But I'm adding a bit more cinnamon.

01:13:22Heat on.

01:13:23Dust till it's almost bubbling, don't let it boil, so the spices really infuse the milk.

01:13:29And, along with the almond milk, some almonds, 75 grams.

01:13:39I'm chopping them so that some are quite rough.

01:13:46And others are splintery shards and there's a teeny bit of dust.

01:13:49Of course they have a flavour, but so important they have texture.

01:13:54Right, so that's the nuts chopped.

01:13:59Off with this.

01:14:01Let's pour it to get cool.

01:14:04Can you see that wonderful colour?

01:14:07And I can get on with the dry ingredients.

01:14:10Now we get to the spelt flour.

01:14:15About 400 grams.

01:14:19And two and a half teaspoons of baking powder.

01:14:26And 150 grams of soft, light brown sugar.

01:14:30Oh, I'm feeling sandy.

01:14:32I use unsweetened almond milk, so that's why I have the sugar.

01:14:37You need it.

01:14:38Just going to mix this up a teeny bit.

01:14:43It's the dry ingredients.

01:14:45And then I can get on with the wet.

01:14:50My time-fused milk is cool enough, so on top of that, I want 150 millilitres of oil.

01:14:59It's about two of these.

01:15:04Any vegetable oil is fine here.

01:15:10And finally, two eggs.

01:15:20I want to whisk these together, but I'm going to have to go slowly and patiently so that I don't splash everything.

01:15:27Although, it doesn't come naturally to me.

01:15:31And that's enough.

01:15:36So, I spoke too soon about the dry ingredients.

01:15:41I did forget to put in my almonds.

01:15:44I don't want all of them now.

01:15:45I just leave a few back to sprinkle on just before they go in the oven.

01:15:50Here we are.

01:15:54And in goes this rather gorgeously tinted liquid.

01:15:59Right, my spice speckled mixture is ready.

01:16:04Just going to fill a muffin tin.

01:16:07I like to use an ice cream scoop to fill them.

01:16:13It makes me feel very decisive as I release the batter.

01:16:24This is quite a calming way to start the day.

01:16:32It's quite interesting that despite being infused with tea, they do look rather coffee-coloured.

01:16:38Now, sprinkling tins, I have reserved these almonds.

01:16:44So, 20-25 minutes in a 200 degree oven.

01:16:50And then we are ready to go into battle for the day.

01:16:53Thanks, Nigella.

01:17:18Right, time to find out whether it's food heaven for Lou or Rob.

01:17:22So, Lou, your food heaven was chicken, chicken and chips, rotisserie chicken.

01:17:26Nice, I like it, I'm with you.

01:17:28Rob, yours was a lot.

01:17:31A lot of Japanese-y things with seafood.

01:17:34Thank you to everyone who voted.

01:17:36Ooh, 76% of you went for Lou's.

01:17:40Yay!

01:17:43Thank you very much for that, because this is much easier to do.

01:17:46Right, so, do you want to do some veg?

01:17:48I will do some veg.

01:17:49So, we are going to cook this chicken over the veg.

01:17:54So, all the fat is going to fall out, all those flavours are going to fall out and onto all that nice veg.

01:18:00Right, let's take this boy apart.

01:18:02So, I'm going to start spatchcocking it.

01:18:04So, I'm just going to take the backbone out and then open it up and then we've got some tarragon butter going in there, because there's not a lot of fat on a chicken.

01:18:13So, I'm going to fill the, under the, under the skin with some tarragon butter.

01:18:18That's going to drip down, as it drips down it's going to drip all over those.

01:18:22That's a bit medical, isn't it? Sorry.

01:18:24I love, I love doing that with the chicken.

01:18:26What, you love doing it?

01:18:27Yeah.

01:18:28Get to his next one.

01:18:29Right, Hannibal Lecter.

01:18:30But it's actually a good way to get all that flavour on the surface.

01:18:34I love it.

01:18:35Yeah, and I've got it, I've got it in a piping bag which is much easier.

01:18:39Right, try not to split the skin.

01:18:41So, this little kind of rotisserie style rub I've got here.

01:18:45Onion powder, there's garlic, herpe of Provence, thyme, bit of sugar, paprika, cayenne, loads of stuff.

01:18:54Loads of stuff.

01:18:55Right, let's get that in there.

01:18:57Erm, that's it really.

01:18:59That's pretty much it.

01:19:00Finished with a bit of tarragon.

01:19:01Er, Sophie you got the veg.

01:19:03Got the veg cutting.

01:19:04Where'd you get a massive cleaver from?

01:19:05You need it for these corns, don't you?

01:19:06Who knew that?

01:19:07I didn't know we had one.

01:19:08Nice.

01:19:09I can sort that out of my teeth if you need help.

01:19:11You are.

01:19:16Right.

01:19:17Lots of...

01:19:19Right, Ollie, what are we drinking?

01:19:20We've got some bubbly.

01:19:21Too much.

01:19:22Yeah.

01:19:23Chicken, rotisserie chicken.

01:19:24Well actually just roast chicken and chips.

01:19:26I don't know if it's just a wine trade thing but fizz just goes brilliantly well.

01:19:29It's one of those treats that you've got to try it if you haven't tried it already.

01:19:32This is amazing quality.

01:19:34This is called L'Extra par Langlois Cremant de Loire Brut from 14 quid of Majestic.

01:19:39And this is a Cremant from the Loire, right?

01:19:41It's in northern France.

01:19:42But it's owned by Champagne Bollinger.

01:19:44So you get an awful lot...

01:19:45What?

01:19:46Yeah, you get an awful lot of know-how in a Cremant.

01:19:48Whoa!

01:19:49Same traditional method, so tiny bubbles, different grapes.

01:19:52You've got Chenin Blanc and Chardonnay.

01:19:53So if you taste it, it's just got fantastic fruitiness.

01:19:56It's almost like, you know, apples coated in sherbet, something like that.

01:19:59They're really good at supporting a lot of their growers to go sustainable as well.

01:20:03They've got...

01:20:04The attention is basically, they put 12 months of it ageing on the leaves, on the yeast cells,

01:20:08so that gives it nice texture as well.

01:20:09You enjoy that?

01:20:10I can taste that.

01:20:11It's wonderful, mate.

01:20:12Yeah, it's a little sherbet.

01:20:13It's got a lovely buzzer.

01:20:14It's like an apple ties with vodka in.

01:20:15That's it.

01:20:16Well, I'll take it, yeah.

01:20:17You're on the right side.

01:20:18That's a good compliment.

01:20:19It works for me.

01:20:20I like it.

01:20:21But yeah, for me, Cremant, always good value.

01:20:23A little less formal, maybe, as well.

01:20:25And I just think, it's just really deliciously fruity.

01:20:28It's really nice.

01:20:29So for partying, you can put in a bit of like, you know, slow...

01:20:33Mmm.

01:20:34Or something like that too.

01:20:35Oh yeah.

01:20:36Cocktail.

01:20:37Every time.

01:20:38Absolutely.

01:20:39Yeah.

01:20:40But yeah, rotisserie chicken.

01:20:41I'm so pleased you went to heaven.

01:20:42Great.

01:20:43I'm really pleased that one.

01:20:44You're very happy, aren't you?

01:20:45I'm so happy.

01:20:46I don't have to eat fish.

01:20:47How come she always wins though?

01:20:48Oh, thank you.

01:20:49Lou wins always wins.

01:20:50Are you always right?

01:20:51I wanted to pick oysters though to watch Lou eat an oyster,

01:20:52because I don't think she could physically do it.

01:20:54That just sounds cruel.

01:20:55Yeah.

01:20:56I think it might be.

01:20:57It kind of is.

01:20:58No wonder, protectile vomit on live telly.

01:21:01Genuinely, if you don't come straight back at us.

01:21:03Wow.

01:21:04No, no, no.

01:21:05I think the viewers knew that.

01:21:06They some instantly knew.

01:21:07It was quite a big margin, wasn't it?

01:21:08What was it?

01:21:0976% or there about that?

01:21:10Oh, good.

01:21:1176, yeah.

01:21:12Good exercise, that.

01:21:13The Japanese will leave the tale between our legs.

01:21:15Yes.

01:21:16Yeah.

01:21:17Right, while we get on with this, let's talk about parents in hell.

01:21:20Lou, I believe you're doing a Valentine special.

01:21:22Yeah, you're coming on the show.

01:21:23I am.

01:21:24Do you enjoy doing that?

01:21:25I like having my right of reply.

01:21:28So, if it's something too big, I will voice note Josh.

01:21:31Right.

01:21:32Kind of three minutes of rage that he then passes back for me.

01:21:35Okay.

01:21:36Yeah.

01:21:37It's like a very long-winded argument where we argue through Josh on a weekly basis.

01:21:40It is a bit unfair on you because the podcast I do with Josh Widdicom, we sort of talk about parenting.

01:21:44It came out of lockdown when we were doing more of the parenting at that point.

01:21:47Yeah.

01:21:48Back at work.

01:21:49But, yeah, so obviously we talk about our kids and our wives and then Lou features a lot of, you know, a lot of that without her involvement.

01:21:54But, yeah, there are arguments that are solved over voice note.

01:21:57Right.

01:21:58Where, well, because there was one, probably the best argument we've ever had was we was at a theme park.

01:22:02It was actually in Japan at Tokyo Disney and there was a big queue.

01:22:06We'd slightly messed up the timings of entry.

01:22:08So we were.

01:22:09No, we hadn't messed it up.

01:22:10They changed the timings of entry.

01:22:11Oh, hello.

01:22:12Let's start doing this one.

01:22:13Come on, Lou.

01:22:14Tell us about it.

01:22:15The theme park opened early, so I was perfectly on time.

01:22:19Right.

01:22:20Ready to go.

01:22:21They opened too early.

01:22:22Yeah, okay.

01:22:23So it was not my chance.

01:22:24Do you know what I like?

01:22:25You've left it behind.

01:22:26Yeah.

01:22:27Yeah, I've really not held onto that.

01:22:28The argument was that we were at the back of this massive queue that we thought we were going

01:22:32to be able to get ahead of.

01:22:33Right.

01:22:34And then as we're walking along, I'm looking at the queue and I'm with Lou's dad and the kids that he

01:22:37came with us on this trip.

01:22:38And I'm looking at the queue and as I'm looking at the queue, Lou says to me, don't look at

01:22:42me like that.

01:22:43Oh.

01:22:44And I turned and I went, I went, Mick, I'm looking at the queue.

01:22:47I'm not even looking.

01:22:48And I got told off.

01:22:49Wow.

01:22:50For looking around.

01:22:51I wasn't even looking at you.

01:22:52For looking in a funny fashion.

01:22:53No, but I wasn't even looking at her.

01:22:54No, he had been looking at me.

01:22:55That's not allowed.

01:22:56And I decided to be a bigger person.

01:22:57That's not allowed.

01:22:58But being a bigger person didn't last very long.

01:23:00But by the time I decided that I was that petty, he turned around.

01:23:03Oh.

01:23:04Yeah.

01:23:05Yeah.

01:23:06I couldn't be more married right now.

01:23:07So, you know.

01:23:08Hopefully that stays the pace.

01:23:09This is for you as a poster pair of being married.

01:23:11I know.

01:23:12But we do love each other.

01:23:13My dad very sensibly kept very quiet.

01:23:15Yeah.

01:23:16Not getting involved.

01:23:17Not getting involved.

01:23:18So, yeah, there's a lot on the podcast of stories of that and then Lou, you know, voice

01:23:21notes in with her version of events.

01:23:23I'll tell you what, also on the podcast, now I'm a cat lover.

01:23:27I think everyone knows this on this show.

01:23:29Yeah.

01:23:30You're not a chicken lover by the look of things.

01:23:32But Josh.

01:23:33Josh Whittaker.

01:23:34Wow.

01:23:35He actually shares his water with his cat.

01:23:37Yeah.

01:23:38That's right.

01:23:39Josh loves cats.

01:23:40So, if you'd be around his house there, and this was his house, the cat could jump on

01:23:45the table, drink out that glass and he'd just pick it up and drink and carry on.

01:23:49It's mad, innit?

01:23:50I'm glad other people know.

01:23:52So, what I do every night is I get Mr. Boots his own pint of water.

01:23:56Yeah, we should just say Mr. Boots is your cat.

01:23:58Well, you make him a pint of water.

01:23:59Yeah.

01:24:00He likes a pint of water, so I take it, I take, like, waters in, put it on the table.

01:24:03He's not drinking from the same, from the same cup is he?

01:24:05No, he has a pint of water.

01:24:07In your room?

01:24:08In your bedroom?

01:24:09No, not in a bedroom.

01:24:10They share a bedroom.

01:24:11But Josh drinks with his.

01:24:13So, so, he goes and he jumps off his little seat by the radiator, has a drink, jumps back

01:24:18up.

01:24:19If you're not drinking out that glass, that's fine, but you can't share a cup.

01:24:22Well, I think that maybe I unintentionally share my cat's water all the time.

01:24:25Yeah, that's different.

01:24:26When I leave the room, she's probably sneaking up and just having it.

01:24:29But you're not enjoying the process?

01:24:31No, no, no.

01:24:32Josh likes the closeness.

01:24:33And what about the closeness of a pet in your bed?

01:24:35No.

01:24:36No, I don't do pets in bed.

01:24:37I've got a cat.

01:24:38My dog, like, comes and snuggles me in bed sometimes.

01:24:40Yeah, we, no.

01:24:41We've got Whippets so they don't snuggle, they kind of stand on you like a heavy pair of

01:24:45bagpipes.

01:24:46They want to get on you but they can't get comfortable so they just stand and look at

01:24:50you.

01:24:51It's like cuddling a coat hanger.

01:24:52Yeah.

01:24:53If I just sat down, I'd let them, but they don't.

01:24:55They loom.

01:24:56They're like bagpipes that have come alive.

01:24:58They're just limmy.

01:24:59So, yeah, no, we don't really have animals in bed.

01:25:01It's nothing when we're limbs.

01:25:02No.

01:25:03Right.

01:25:04Okay.

01:25:05So, let's put this together.

01:25:08So, this is so super simple.

01:25:11I'm glad we had this one to do quite frankly.

01:25:14So, those are all the juices.

01:25:16I get it, Matt.

01:25:17I get it.

01:25:18Well, there's three Japanese style dishes and it's like, oh, wow.

01:25:22So, this is really nice.

01:25:24So, thanks for that.

01:25:25And then the bird's got that kind of nice roasted rotisserie kind of bag.

01:25:30Barbecue-y thing going on.

01:25:33That's it.

01:25:34So, nothing wasted.

01:25:35You've got all those chicken juices, all the butter.

01:25:37Harrigan butter.

01:25:38That's what makes a rotisserie chicken, isn't it?

01:25:40It's the juices.

01:25:41Oh, yeah.

01:25:42Yeah.

01:25:43I mean, to be fair, a rotisserie makes a rotisserie chicken.

01:25:45And the skin.

01:25:46The skin.

01:25:47The skin.

01:25:48Yes.

01:25:49Rob, you're still on doing your tour.

01:25:52Your sold out tour.

01:25:53Yes.

01:25:54Yeah, finishing at London Palladium.

01:25:56I've got London Palladium and a couple in Glasgow.

01:25:58Yeah, I'm doing a couple of weeks at London Palladium in February.

01:26:01Cool.

01:26:02And then I'm all done.

01:26:03And then Lou will have me all to herself.

01:26:05Aw.

01:26:06Lucky old Lou.

01:26:08You're enthusiastic.

01:26:10Yeah.

01:26:11It's been amazing.

01:26:12I've been all over the place.

01:26:13But I love it.

01:26:14I love staying up so much.

01:26:15The travelling and being away from the kids is the, you know, the hard work.

01:26:18Yeah.

01:26:19But the actual on stage.

01:26:21No, you know, you miss it.

01:26:22But on stage is my favourite.

01:26:24It's just, you can do whatever you want, say whatever you want.

01:26:26And you have that moment that's live.

01:26:28Yeah.

01:26:29That can't be watched later or streamed or on demand.

01:26:31Yeah.

01:26:32It's just then and it's gone forever.

01:26:33And I love that sort of moment in time.

01:26:34That's like cooking.

01:26:35I do think that's like cooking in a restaurant.

01:26:36Yeah.

01:26:37It's like a, it's your own service.

01:26:38It's like a performance.

01:26:39And there's the kind of build up and then you're cooking.

01:26:42And then you're seeing people eating the food.

01:26:43You give them a moment and a memory that they can't relive.

01:26:45They can try and remember, but they can't watch it again or taste it again.

01:26:48Yeah.

01:26:49It's magic.

01:26:50Even if they come back, it's a different type of, you know.

01:26:51I think we're gathering more and more to those moments as well.

01:26:53Because, you know, social media is great and online is a way to access things.

01:26:56But actually gathering around something we all share is so valuable.

01:26:59You look like Harry Styles.

01:27:00Yeah, exactly.

01:27:01People have gone mad for it.

01:27:02And then Taylor Swift.

01:27:03So people want to see stuff live.

01:27:04And I love doing it.

01:27:05Restaurant stand up, long live.

01:27:06I say.

01:27:07Watch your face, Ollie.

01:27:08Yes, I will watch my face.

01:27:09Excuse me a sec.

01:27:10There you go.

01:27:11Oh, wow.

01:27:12Well played.

01:27:13Rob, you did three shows in one day recently.

01:27:14What?

01:27:15Yes.

01:27:16That's nuts.

01:27:17The difficulty of the touring is being away.

01:27:19Because you go and do three nights somewhere, but basically you've got to spend three full

01:27:26days just kicking around the town.

01:27:29But I know I've got the sort of the energy and excitement to do three.

01:27:32So crack on.

01:27:33I'm looking at maybe doing a tour where it's like a matinee tour or I just go to

01:27:36a city and do a one o'clock or four o'clock and eight o'clock and go home.

01:27:39Nice.

01:27:40Do it all in one day.

01:27:41Because you get, people work different hours now.

01:27:42People work from home.

01:27:43Yeah.

01:27:44You've got a lot of people that don't work Fridays or people that are pretending they're

01:27:46at work still.

01:27:47Yeah.

01:27:48And then occasionally they're touching their iPad to look like they're still online.

01:27:50Run back in the room and move the house.

01:27:51Yeah.

01:27:52And then a lot of people would come in and then doing the school run after the show at

01:27:55the early one.

01:27:56So it was good at it.

01:27:57It sort of fitted in with people.

01:27:58And some people don't like going out at night, do they?

01:27:59Yeah.

01:28:00It's nice being in.

01:28:01Yeah.

01:28:02How's that Lou?

01:28:03Is that all right?

01:28:04Really, really lovely.

01:28:06So what's so special about this restaurant?

01:28:07It's just the taste of the rotisseries.

01:28:08Do you know what?

01:28:09I've been going to that little bit of Spain since we were little because my mum doesn't

01:28:12fly so we've driven to North Spain.

01:28:14Stayed at various campsites around there and it's just, it's on the side of the road.

01:28:18And it's kind of slightly zhuzhed up each year we've gone but it's still essentially outdoor

01:28:22rotisserie.

01:28:23But just the goats here, the lovely hand.

01:28:24Nice.

01:28:25It's called Campadres.

01:28:26Okay.

01:28:27That's why everyone will be googling.

01:28:29Campadres it's.

01:28:30Well that's all for us today on Saturday Kitchen Live.

01:28:33Thanks to Sophie, Natty, Tommy, Ollie and of course Lou and Rob.

01:28:37All the recipes from the studio are on the website bbc.co.dk forward slash Saturday Kitchen.

01:28:41I've got more Best Bites you tomorrow morning at 10 on BBC Two and I'll be back here

01:28:45live next Saturday with Dr. Salia, Tom Sheppard, James Elliott and special guest Rafe Spall.

01:28:50Enjoy the rest of your weekend.

01:28:51Bye for now.

01:28:52Bye for now.

Saturday Kitchen - Season 2026 Episode 5 (Full Episode)

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