Saturday Kitchen - Season 2026 Episode 2 - video Dailymotion

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Saturday Kitchen - Season 2026 Episode 2

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00:00:00Good morning, chances are wherever you are it's pretty cold outside but we

00:00:06guarantee to keep you warm and cozy for the next 90 minutes with an array of

00:00:09delicious food, drink and company. This is Saturday Kitchen Live.

00:00:30Hi, welcome to the show. Michelin starred Adam Smith, Malaysian wonder Mandy Yin and

00:00:40strictly master chef champ Vita Coppola are serving up a glittering array of dishes and

00:00:45as always Ollie Smith has a drinks trolley full of treats. Now, the last time our special

00:00:52guest was here she tried to make me sit up straighter, stand up with better posture and

00:00:56even tried to convince me I'd make a great dancer. That was over four years ago. I'm

00:00:59still waiting for my Strictly spot. Still here people. Please welcome Strictly, Shirley Ballas.

00:01:05Woohoo! Shirley! How are you? I'm very excited to be here. This is absolutely one of my

00:01:12favourite times. Is it really? To come and taste your food and drink your wine. Great. Well, lovely to have you here.

00:01:17I can't believe it's been so long since the last time you were. And now Strictly's

00:01:21obviously just finished. What a rollercoaster that was. Absolutely. For everyone. Probably one of the

00:01:25best runs ever I think. You happy with it? Oh yeah, fantastic. Great. Well now you're

00:01:29about to take it out on tour. Week after next. Week after next. It's a big tour. Like

00:01:3530 shows. 30 shows, 12,000 people in each arena. Afternoon shows, evening shows. Meet and

00:01:40greets. Meet and greets. You name it, we've got it. All going on. Naughty Craig and Anton. And also this one. Oh, Vito. I think I get to dance with you, Vito, on this tour.

00:01:50Yes, it's going to be great. Is he always like this? He's always sightable puppy. Morning, noon and night,

00:01:55darling. He never changes. Really? Has he got no off? He's got no off button. He's been entertaining us

00:02:01for two days. Right, let's see what else is on the menu today. Adam, welcome along to the show. First time

00:02:05here. Now you're restaurant woven at Coworth Park. It's famous for its kind of artistic

00:02:10presentation. Michelin-starred magic. What have you got for us today? So today we're doing a beautiful

00:02:15piece of Cornish cod. Yeah. Which we can season a little bit of curry salt. Nice. Then roast in a pan.

00:02:21Serve that with some buttered kale and some turnips and then finish off with this beautifully

00:02:24decadent yuzu butter sauce. And it's absolutely delicious. I mean, it's as delicious as it looks,

00:02:28I have to say. Mandy, you are bringing a feast of Malaysian flavours. Right, of Malaysian flavours today.

00:02:34They're trio dishes leaning into a store-bought Asian pantry staples. Yeah. So you've got spicy

00:02:40coconut roast chicken with a Thai red curry paste. You've got a jujda omelette with green beans

00:02:45and oyster sauce. Nice. And charred hispy cabbage with a dash of butter and fish sauce. Very nice.

00:02:50Excited to try that. Evita, we usually see you shimmering, shimmering, shimmying? Shimmying. Shimmying.

00:02:55Shimmying, thank you. Shimmying, shimmying. All right. Across the dance floor and you're shaking

00:02:59your hips at our hops today. Yes. What you got? We are making the green spinach pasta.

00:03:05Pasta. Yes. We have red sun-dried tomato pesto, very creamy, with a cherry tomato. And after

00:03:11you put on top the guanciale, very crispy. Yeah. And you put the burrata, oh, and the pito

00:03:15lemon zest on top. Get out. He dances. He dances and he cooks. I want to get out of the bottom

00:03:21of him, right? Serve him to the nation. Everybody needs more Vito in their lives. I mean, I like

00:03:26him. He's quite annoying. That's what people at home say about you, Matt. I like him, but

00:03:30he's quite annoying. How are you, kid? I'm good. Are you all right? Yeah, I'm good. You're

00:03:36looking very smart. Thanks. Yeah, I've come dressed as a daffodil. You're giving me mash

00:03:40vibes. Yeah, a bit of mash, yeah. A bit of colour. Yeah, a little bit of that. Yeah. A little

00:03:43bit jolly. What are we drinking? We've got an amazing electrifying white burgundy for Adam.

00:03:48It's a beautiful petit chablis. Great value, but a real kind of a delicious kind of precise

00:03:52wine. For Mandy, I've got an off-the-beaten-track gem, actually. It's a fragrant white wine

00:03:56from Moldova. Beautifully scented. What? Yeah, it's tremendous. They've got a long history

00:04:00of winemaking, as we'll come to. For Vito. Vito doesn't need any wine. He's liquid goodwill.

00:04:04I'll tell you what, he doesn't need his coffee. He doesn't need any coffee. A lot of uggs.

00:04:08A lot of uggs. A lot of uggs. A lot of uggs. You're just a human shimmy. That's what you

00:04:12are. Just one wonderful shimmy. And for heaven or hell, I'll just make sure you get something

00:04:16scrumptious. Thank you. You've got to go to heaven, though. Paradise. Yes, you're destined for

00:04:20it. Destined for paradise. Absolutely. Speaking of which, Shirley, what's your idea of food

00:04:24heaven? Well, my idea of food heaven is fillet steak, any form of vegetables. Of course,

00:04:29cauliflower cheese is my favourite. And then hell is anything risotto-based. And I've tried

00:04:36good risotto. I've been to best places where people have made it. So now it just doesn't

00:04:40go down my throat. It's a textural thing. Yeah, it's a textural thing. Thoughts on that? Vito?

00:04:45Yeah, likely no risotto. I'm not cooking risotto today. But everything is cooked with so much

00:04:50love. So, love and passion. Lots of passion. Because love is the best ingredient, I mean.

00:04:58Love is the best ingredient. I'm not sure I want that in my food. Yes, you do. Of course,

00:05:04you do. Of course, you do. How many buttons do you think you could go? What's that? Low buttons.

00:05:07Shall I go low? No, no, no. I'm just wondering how low you could go. Yeah, give them what they

00:05:12want. I'm going to do that. What surely gets the heat at the end of the show is down to you

00:05:15guys at home. But do you want to see her salsa her way towards steak? If so, I'm going to pan

00:05:20fry fillet steak. I'm going to base it in some thyme, some Madeira, plenty of butter. I'm going

00:05:24to serve the sliced steak alongside a rich and decadent grilla cauliflower cheese and sauteed

00:05:29chard. Or will you have a rumba with a risotto? If so, I'm going to slow braise. Thank you,

00:05:33Tom. Slow braise with oxtail with tomatoes and a whole bunch of other stuff until it falls

00:05:38off the bone. I'm going to serve with a cooking liquor on top of a soft and creamy saffron and

00:05:43parmesan risotto finished with some crispy onions for a bit of texture. So it's a bit

00:05:47of a beefy battle in today's vote. It's just like me and Vito. It is like Vito. The battle

00:05:52of the beef. Choose your team. So log on to the Saturday Kitchen website where you can view

00:05:56the terms of privacy notes and have your say. Right, let's go with the cooking. You lot

00:06:00sit down. Let's go on. Okay, I've lost my cards. Right, I don't need... What have you

00:06:07got from Coworth Park for us? So we're going to do a beautiful piece of cod. Yeah. Which

00:06:12we're just going to season it with a little bit of curry salt. Okay. So talk us through

00:06:16curry salt. Why that? What's that bringing to the party? I think it just gives another

00:06:21dimension to the different flavours. It's quite a mild curry powder. It just gives a

00:06:27different pecan seed to a dish that's quite rich with the buttered kale and with the butter

00:06:31sauce. Okay. So that's just going to go into the pan when we're hot enough. And do you

00:06:36brine your cod at all like a lot of chefs do? I mean, yeah, like in the restaurant possibly.

00:06:43Right. At home, I don't have the patience for it if I'm honest. Okay. It's refreshing to hear.

00:06:49It's well seasoned and especially if it's this size as well. It's just, you know, the cod at this time

00:06:55of year, the seeds are just starting so it's quite small so it cooks really nicely. Sure. I've just put

00:07:00into the pan there the chopped shallots and then some yuzu sake. Okay. So we use this for the beurre blanc

00:07:06because I think it's just not as acidic as what you would find a traditional sort of white wine.

00:07:12Yeah. And it's a more rounded kind of flavour so I quite enjoy that. Okay. Is this easy to get a hold

00:07:18of? Is it pretty expensive? I mean, it's not the cheapest but you can get it now. A lot of them

00:07:24sort of things are widely available now in either supermarkets or in online. Yeah, online. Okay. And

00:07:32what's what it what's it doing to it? So it says traditional. Yeah, so we're just going to reduce

00:07:36that with the shallots. We've finely diced the shallots because we're going to leave them in the

00:07:39sauce. Yeah. And then we'll finish it. We are going to cheat and use a little bit of cream. Okay.

00:07:45Just because it gives that a bit of stability. Righto. And then, yeah, we'll just finish it with

00:07:51all the herbs, a little bit of trout roe and some yuzu juice as well. Right. Got it. Okay.

00:07:57So let's talk about your backgrounds. You started cooking at the Ritz for about 10 years.

00:08:02Yeah. With the great John Williams. Yeah. You won the Rue scholarship in 2012. 2012.

00:08:10I believe. Yeah. You then went off to the stage at the La Maurice in Paris. Three star.

00:08:15Yeah. With Yannick and Leno. That was an amazing experience. I had a lunch there once. It was

00:08:19the most amazing food I've probably ever eaten. And now you've been at Coworth Park for going

00:08:24on nine years? Yeah. Nine and a half years. And Woven we opened three and a half years ago.

00:08:31And where's the name come from? The name comes from a lot of people think it's to do with the

00:08:37design of the restaurant because it's quite, there's different textures and things in there.

00:08:41Okay. But it came from sort of, I think getting to a point in your career where you have the

00:08:46confidence to cook how you want to cook. And like, without being cliche, you know, weave

00:08:50together all them experiences that you've had in your past and all the things that you like

00:08:54to eat and not be dictated to by anything other than what tastes good and what you like.

00:08:58Sure. So, it's all working out then. Yeah, it's going well. It's good. Good. I can't complain.

00:09:04Vito, funny little connection we've got here. You actually spent a day there with your Masterchef

00:09:10final, right? Yes. I did my last challenge in the final with Adam and I had to make one

00:09:17of Adam's best dish. What was it? Oh, it was like a turbot with the champagne cream. I mean,

00:09:24you can describe better than me. It was just a masterpiece, you know. I was there and I

00:09:28was fascinated. At some point I said, like, okay, I need to cook. I need to prepare, like,

00:09:31something. I was like, please, chef, give me a bit of your energy, you know, so I can channel

00:09:35you with me and make something good. But it was not, it was good, no? Yeah, you did really

00:09:40well. And he brought me luck because I won. So, thank you. We won together, you know what I mean?

00:09:45No, it was, it was actually, that's one of our signature dishes that is what I cooked when I won the

00:09:50Ruth scholarship. Which was what? A turbot jubilee. So, basically, it's a piece of turbot.

00:09:54Stuffed with lobster and truffle mousse and served with champagne sauce. Wow. And peeled grapes,

00:09:59which I remember him enjoying. Oh, peeling grapes. I remember doing that many, many years

00:10:04ago. Yeah. That's a horrible job. Yeah, it's definitely, it's one of the team jobs. It's

00:10:09not one I've picked myself. He's throwing all the big guns at that dish then. How was Vito

00:10:13in the kitchen? Well, he definitely brought the energy. It was great. Yeah. But if I can

00:10:18say, like, the amount of love, you know, we speak always about love and sharing because through food,

00:10:23I could see, you know, why Adam is who he is, you know? Yeah. Everyone around him,

00:10:28all the people, all the guys were amazing, lovely. They were, you know, helping me, but letting

00:10:33me doing, you know, and explaining to me what to do, guiding me. Like, the energy and the

00:10:37atmosphere was just amazing. I'm going to come back, right? Yeah. Well, I invited you for

00:10:41dinner. You've not been yet, so. Yeah, so good. I will come there. I can stay overnight.

00:10:46I can stay the entire weekend. LAUGHTER I don't think there's such a thing as

00:10:52out saying you're welcome. No. And we just show up. Adam, I want to ask, you've worked in

00:10:58some amazing kitchens, you know, here in the UK, some of the best in the world. What is

00:11:02the one piece of advice that you would distill down to give to, you know, the kind of home

00:11:06cook? You know, someone like me who's keen and enthusiastic. What's the one thing we need

00:11:10to know? Um, I think, oh, I mean, Vito said it earlier, actually, all good food comes, you

00:11:15have to love it, you have to enjoy it, and if you cook what you enjoy to eat, then if

00:11:19you enjoy it, then it stands a very good chance that other people are going to enjoy it, and

00:11:22I don't worry about it too much. I think some people get so caught up with the technicalities

00:11:27of things, they just cook some that you like to eat, cook some that's tasty, and it helps

00:11:32if it looks good. Yeah. You always eat with their eyes first, right? It's the detail that makes

00:11:38the difference, you know, you would love sherry. Yeah, the dish I made with Adam, he made

00:11:42on top of this kind of, uh, very goldenized, you know, Adam, on top? Yeah, some gold leaf

00:11:47and caviar, and... Yeah, you love gold, so you would have loved it. Oh. How do you know

00:11:52that, then? Because he told me, he told me that you love gold, so he's got a goldenized

00:11:57dish. Oh, so detailed, we love details, dancers, yeah? We do. Right, so where, so where we are,

00:12:01with the fish, you're going to do just in the pan, not going to finish it? No, all the way in

00:12:05the pan. Okay. Um, we're going to then finish it with a little bit of butter. You've got

00:12:09the butter sauce, which you can start to slowly add to the butter. So, shall I start doing

00:12:12now? Yeah. Okay, so a bit of cream there, just to stable it, nice. Yeah. Uh, and then

00:12:17in with quite a lot of butter. And then the cod, yeah, we're just going to finish the cod

00:12:22with a little bit of butter as well. Okay. So turnips, it's quite interesting, not the most

00:12:26sexier vegetables. No, they're definitely not a sexy vegetable, but, um, I think they're just,

00:12:30they, I love the, the pepper. What is a sexy vegetable? Uh, I was going to say, I mean,

00:12:35there's so many things you could say. Zucchini. Yeah, can they be sexy? Asparagus? People

00:12:40are going to say aubergine, aren't they? Yeah, well, I don't know. Maybe the kids will. I don't

00:12:44know. I don't know. I think, for me, there's something mysterious about a cauliflower. Uh, no,

00:12:50it's a lot of sexier. Um, so tell us about turnips, then. Why, why turnips? It's not what you

00:12:53expect in a Michelin-style restaurant. I expect lobster. Yeah, but I think sometimes something so humble,

00:12:59like a turnip. Um, and it, like, in this dish, we've caramelised some, we've sautéed some,

00:13:05we've got some that's raw. Um, it's so versatile. Um, so, like, peppery. Yeah, so, people love a

00:13:11radish. A radish is now trendy, so, why, why not a turnip? Do you love a radish? Do you love a radish,

00:13:15Vito? I love it. Like, I love everything, you know, you just give it to me, and, uh, I would make it

00:13:21magical. Do you ever have a down day? Huh? Do you ever have a down day? No. Where you just wake up and you go,

00:13:26no, no, I'm not, I'm not into this today. No, no, no. No? No, I don't think so. But, I mean, I can,

00:13:32I can, all right. So, where did the yuzu, um, influence come from? I think that's something

00:13:39that we do quite, obviously, very classically trained, but I think, you know, you can travel

00:13:43the world, and in this country, we have such a diverse food scene. Yeah. Um, when you try and

00:13:48experience things, you get inspired by it, and you don't want to copy it, but you want to take

00:13:52influences back to, to what you're doing, then I just love it. It tastes great, so why not? And I

00:13:58think, particularly in this, this sauce, um, which I think any great dish can be made or broken by a

00:14:03good or bad sauce. Sure. Um, it usually brings a floralness, the acidity, but it's not as acidic as

00:14:11what you'd get in sort of a, uh. There's lots of, um, different influences, aren't there, in your

00:14:14tasting menu, with fantastic, obviously, wine pairings and botanical pairings as well, but it comes from

00:14:18all over the place. Yeah, and I think that's what we try to, we always try to showcase the

00:14:21kind of best of British at the core, so a beautiful piece of cod, you know, the cod

00:14:24season just starting now, um, very British, but we're going to highlight that with influences

00:14:29wherever, wherever we like, and I think, it took me a long time to get to the point in my

00:14:34career where I'm confident to, what I want to cook and what I enjoy eating, rather than trying

00:14:38to fit into a regime. Right, so sauce finished, uh, with a bit of zest of lime and lemon, and then

00:14:45we've got some roe, it going in there as well. Yeah, and then if you put all the chopped herbs

00:14:49in there for us as well. Herbs going in there. Right, okay, so you start plating. I'll finish

00:14:55the sauce. Very good. Okay. Right, that's good to go. Uh, if you want to make Adam's, uh,

00:15:02delicious cod recipe at home, you can find, uh, the recipe at bbc.co.uk forward slash

00:15:07Saturday kitchen, or scan the QR code below, and it'll take you straight to this dish.

00:15:10There you go, chief. Thank you. That's for you. I'm just going to press it with some of

00:15:18the salad. Tell you what, let me move that. Yeah. I've been doing my job properly. Beautiful.

00:15:30That's some oxalis. So at the restaurant, you serve this sauce with barbecue scallops?

00:15:35We do, yeah. I mean, I love this sauce. I think it's so simple, um, but it can be also

00:15:41really impressive. It's simple to do at home, but I've not had anyone try it. It's pretty

00:15:45straightforward. It's a beurre blanc with... Yeah, exactly that. A bit more citrus and...

00:15:50And the citrus is not just raw acid, it's, it's that floralless that you use it.

00:15:54It's beautiful. Right, remind us what we've got here. So, a beautiful piece of, uh, Cornish

00:15:59Turbott. Turbott? Why must I say... Cod. Cod. Definitely cod. Um, with some, uh, kale, turnips,

00:16:05and then the yuzu butter sauce. Excellent. Well done.

00:16:12OK. Incoming. OK. There you are, Shelley. Oh, my. Oh, my. Well, first of all, it looks...

00:16:18It looks beautiful. You've got your wine there, too. I have.

00:16:21Right, what have we got here, Rob? I've got a lovely white burgundy, because that sauce,

00:16:25we tasted it in rehearsals. Utterly delicious. It's so creamy. It's got all of that wonderful

00:16:29pep from the citrus flavours, and that's exactly what this wine will do. It'll pair with exactly

00:16:33those two things. So, this is Sainsbury's Taste the Difference, Petit Chablis, from 13

00:16:37quid. Petit Chablis, a lot of the time, people think, is that a lesser Chablis? It's not, actually.

00:16:41It's a little one. It's not, it's not, actually. It's 20% of the region. It's just a different

00:16:45area of Chablis. It was traditionally on top of the hills that actually made it a bit sparkier

00:16:50and a bit brighter, because they didn't ripen as much. But in the last 20 years, the climate's

00:16:54been changing. They've been getting warmer. And this is the place for me, Petit Chablis,

00:16:57where the best value is coming from. And actually, some of the most exciting wines as well. When

00:17:01you taste it, it's got this creamy texture. They do this thing called malolactic fermentation.

00:17:05So, malic acid, apple acid, interlactic acid, like, think milk. So, creamy texture, but loads

00:17:11and loads of zing as well. So, it's one of those wines, as soon as you sip it, it's like

00:17:14a bit of a tango across your taste buds. It's lively. It's dropping the tail across those buds.

00:17:19Cheers, Shirley. Cheers. Great price as well.

00:17:23Fantastic price for a decent white burgundy, yeah. And look, just remember, Petit Chablis,

00:17:26Chablis, that's the one to look for for the future. Loving it. Well, Chablis are getting

00:17:30very expensive. Chablis, ah, but yeah, this is the magic trick. How is the... Fantastic.

00:17:34Yeah. I mean, it just sort of falls apart. It's so yummy. And the sauce is absolutely heaven.

00:17:41Isn't it delicious? I mean, of course, I can't cook. Well, then you're more grateful.

00:17:45I'm very fussy about other people's cooking, but this is absolutely divine. Wow. Thank you.

00:17:50I need to visit your restaurant. You can take me.

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

00:17:55Yeah.

00:17:56Have you seen when you try, when you try, because we did try before in the rehearsal and

00:18:01I was really going for it. And you eat, you know, the fish at the beginning, but after

00:18:06you feel all the rich sauce and after you feel the little, the pop of the egg in your mouth

00:18:13and there are all the vegetables. I mean, it's just rich, beautiful. I love it. Yeah.

00:18:17Yeah, delicious. Brilliant. Well done, mate. Well done. Don't forget, you're in charge of

00:18:20what I cook at the end of the show. Do you prefer Shirley's idea of food heaven, a fillet steak

00:18:23with greer, cauliflower cheese and rich Madeira sauce, or her idea of food hell, slow cooked,

00:18:28melt in the mouth, oxtail and saffron risotto? Log on to the website now and have your say.

00:18:32And don't forget, the vote closes early today. Right. Let's catch up with Rick now on a new

00:18:37adventure. Now on Tuesday night, Rick's brand new six part Australian series launched on BBC

00:18:432. And if you missed it, you can catch it on iPlayer. But Rick's treated

00:18:47us to an exclusive peak at what's to come in the series. Take a look.

00:18:59I was 19 years old when I first came to Australia. I was at a crossroads, running away from family

00:19:07tragedy. My dad had just died and I didn't know what I was going to do in my life. I found

00:19:15this sort of land of colour, of light, every day seemed like today. And I can remember

00:19:21saying, this is me. I've escaped. This is my life. What I found in Australia inspired me.

00:19:29And I've since built a career travelling the world in search of perfect, simple dishes.

00:19:34Love them to bits. Australia is so much more than another travel destination to me.

00:19:39My wife is Australian. This is delicious. No calories. And this country has become my

00:19:45second home. This is a life, isn't it? So after a lifetime of food journeys, I'm finally retracing

00:19:54some of that first trip. Ow! I want to discover how Australia and its food is changing. This goat

00:20:02curry is really special. Takes me right back. Fabulous! I shake your hand, but I've got

00:20:07a compliant sauce all over it. Now I'm ready to go. And I'm bringing my inspiration home to

00:20:13create new recipes. That's looking good now. I suspect it's going to be another journey of

00:20:19a lifetime.

00:20:29Like many newcomers, my first view of Australia was Sydney Harbour. One of the largest natural

00:20:38harbours in the world. It's also the gateway to Australia's oldest city. Sydney is where

00:20:46my first Australian adventure began in 1966. And it's where I'll be spending the first leg

00:20:53of my nearly 5,000-kilometre road trip across the state of New South Wales, an area three

00:21:00times the size of the United Kingdom.

00:21:04I'm taking the highway north up the coast. Just as I did on my first Australian adventure

00:21:13as a teenager. I can remember the first time I hitchhiked, I got onto the Pacific Highway

00:21:19and stood there with my thumb. It just felt so weird, really, just going like this. But

00:21:28somebody slowed down, picked me up. And after that, it all seemed perfectly normal. Back then,

00:21:34I went wherever my lift was heading. But this time, I'm taking the opportunity to discover

00:21:41what's on Sydney's doorstep. Starting with a bush walk.

00:21:48Interestingly, I've never quite understood what the term bush means. I mean, when I came

00:21:55here, everybody was talking there in the bush, or a loud bush. So I've just looked it up. And

00:21:59it says here, anywhere outside the capital cities and major centres of population, the expression

00:22:06he comes from the bush simply means that he does not come from the city. It's as simple

00:22:12as that. I remember when I first went for a bush walk, I was quite sort of nervous, to be

00:22:21honest. Because actually, in the UK, when you go for a walk in a wood, you never really think

00:22:26about getting lost. But here you do. The New South Wales coastline stretches over 2,000 kilometres. And

00:22:38along it, there's almost 900 beaches. I do love Australian beaches. I was quite used to surf,

00:22:47because in Cornwall, we got the surf. But I had no idea how much stronger it was. Mind you, in those

00:22:53days, I had no fear. These days, a little bit more cautious. It'll be invigorating.

00:23:10There's something lovely about a long drive that sets your mind free. I'm heading five hours

00:23:16east towards the town of Bourke, because it's the gateway to the outback, which is where

00:23:23I want to end up. When I was 19, I headed into the outback for the first time. I did odd jobs

00:23:35and met some real characters working in an abattoir, and later maintaining railway lines

00:23:42in very isolated places.

00:23:44I was trying to grow up. I came from a very close family, very protective of each other.

00:23:56finding myself in this strange, wide open country was quite unusual for me. But also,

00:24:06I had this tremendous sense of freedom. Much as I love the beaches and coast, it's this

00:24:15landscape that really speaks to me.

00:24:26Just stopped off for a cuppa of British tea, as it happens. Should be Billy tea, but British

00:24:33tea's alright. I'm a great fan of Australian poetry, actually, particularly of poetry of

00:24:40the outback. And I found this poem, which I particularly like, the famous My Country, by

00:24:46Dorothea McKellar. I love a sunburned country, a land of sweeping plains, of rugged mountain

00:24:54ranges, of drought and flooding rains. I mean, what she's saying is she's a 19-year-old in

00:25:03the UK, and she's homesick, and she's comparing the sort of orderliness and the greenness of

00:25:10England with her lovely sunburned country.

00:25:18I do think remoteness can be a great driver of inspiration, and I do believe that landscape

00:25:24has an enormous effect on us. I feel I'm just starting to scratch the surface of what Australia

00:25:32has to offer. And I can't wait to see what lies ahead.

00:25:48Thanks for that, Rick, and guaranteed to make everyone want to go down under. You can catch

00:25:53brand new episodes of Rick Stein's Australia on BBC Two at 7pm Tuesday nights, or watch

00:25:58the whole series now on the iPlayer. Right. Australians have quite frankly nailed brunch,

00:26:04particularly thanks to chefs like the late, great Bill Granger. So, because Rick's in

00:26:09Australia, gave me a good excuse to do a kind of brunchy dish, which is kind of, it sort

00:26:13of feels a bit January as well. So it's one of Bill's classics, potato and onion fritters.

00:26:20So I'm going to mix that, grated onion, grated potato, and then into that I've got some feta,

00:26:27some mint and some spring onion. And then we're going to fry, what's that?

00:26:31Just such a lot of ingredients for lunch. Brunch. Brunch, Shirley. It's alright.

00:26:37You don't like cooking, do you? I don't like cooking, I can't cook, but I do admire other people who can cook.

00:26:43I'm very grateful for somebody who cooks me a great dish, but I can shimmy and cha-cha-cha.

00:26:48Well I know, we've all got our skills. I know. That isn't one of my strengths.

00:26:52You don't know yet, do you? Hey? You don't know, have you ever been on the show yet? Well, no, I haven't.

00:26:57To get you on the show and see you. Oh, that's so soon! Really? Really?

00:27:02Just got here, Shirley. We're ready for you. Oh, I don't know. I don't think anyone is, to be honest.

00:27:09I mean, I kind of like the idea of learning something new. I'm not sure I want to do it on national telly.

00:27:14Of course you do. I'd like to do it behind closed doors. Oh.

00:27:18Do you know what I mean? Some things aren't for public consumption, Shirley.

00:27:23Well, I think you'd be very good. That posture's improved. Look at you. Right? Yes.

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

00:27:30Right, anyway, enough about me. Let's talk about you. Okay.

00:27:35And this tour that starts week after next, big arena tour. Very, very excited.

00:27:40So that's the 23rd of January to the end of February. That's a Friday. Friday, yes.

00:27:45I know that. In Birmingham. Yeah. So we've got fantastic dancers, some great choreography.

00:27:51That's good. I actually get to dance with Vito, so I'm very excited in an opening number. Yeah.

00:27:56And Lavoie is going to be there. I'm very excited to give her another two if she forgets all her routines.

00:28:01Who's that? Lavoie. Okay. She loves me. I love her too.

00:28:04Right. So, and I gave her a two on the show, so she's thinking she's going to try really hard not to get that two, so.

00:28:11Okay. We'll be looking at that. 12,000 seater arenas. Yeah.

00:28:14And that is just amazing. It's always sold out. It's for meet and greets. You get to see everybody. They're always parked outside the hotel.

00:28:21Right. You need an hour to go through, because I like to meet everybody on the tour that I possibly can.

00:28:26You're a giver, aren't you? I'm a giver. I like to share. I like to be part of the whole ambiance. Yeah.

00:28:31And we've got the naughty Craig. He'd be the director. Okay. And Anton Debeck, if you remember, he stole my panties.

00:28:37I do remember him.

00:28:38Put them in his pocket and then threw them and whirled them all around in the arena.

00:28:41I don't remember seeing your pants. Don't you? Well, he stole them from my room, put them in his top pocket.

00:28:46And then when we went out, he said to everybody there, now you see the lovely Shirley, he said, but these are the drawers she wears.

00:28:52They were about that big and that wide. No. And flung them around. It was so funny. And then he grabbed me by the legs.

00:28:57He grabbed me by the legs and spun me around. So we do have fun on the tour. Okay. I suggest everybody.

00:29:01There's a lot going on there. No mozzi this year, unfortunately. Wow. He's a bit saucy, isn't he?

00:29:07It goes with your cooking. No mozzi this year, but I'll be taking care of the boys and they're all such gentlemen, so it's going to be fun.

00:29:16The whole thing is just amazing. And of course, we can say a lot more on the tour than we can say on the TV because we only have 15 seconds to critique.

00:29:24But if we want 25 seconds, a minute, we can really go for it. So the banter is off the chart. It's very amusing.

00:29:31The audience get to know us really as the people that we are, not what you see on the Strictly.

00:29:36So you give them a little bit of sort of what you're like on TV, but a little bit behind the scenes as well, right?

00:29:40I think we give them everything of who we are so they see the real people and then they can...

00:29:44That's what people want, right? That's what they want. As we're on national television, you know, with all your eyelashes and your fake hair and everything.

00:29:51Yeah, I know. You know what I mean? Yeah, yeah. So it's absolutely quite fantastic.

00:29:54So I hope everybody's going to get a ticket and go. And I hope we meet all 12,000 people at once.

00:30:00Do you, though? That's a lot of people to meet.

00:30:03I like that. So, yeah, the whole thing is going to be absolutely extraordinary.

00:30:07You're genuinely very excited about this, aren't you? Yeah. I love the tour. And what about dancing with this one?

00:30:11You excited about that? Well, that's a passion.

00:30:13So we've known each other a long time since you were 13, right? Yes.

00:30:17So taught him as a young man and I always have that lovely choice to have him as a dancer on the show.

00:30:24So if I'm doing anything, always feel safe in his arms. You know, you get to a certain age, you need a person that you feel safe with.

00:30:30No, I'm not going to drop you.

00:30:33He definitely never drops, no. No? Yeah. That's good. So it's good.

00:30:36So what are you dancing to? We're going to be doing a samba, I believe. Yes, a samba.

00:30:40A samba. Yeah? Yes. Look at you, you're itching to get up, aren't you?

00:30:44Yeah. That's what you can keep up with me. Do you want to do it?

00:30:46Yes. Go on, give us a sneak preview.

00:30:48Okay, yes. Go on, yeah. Come on. Come on. Come on. No?

00:30:53Okay, let's have some music.

00:30:56Oh, it's a bit Gloria Estefan, this. It is a bit.

00:30:59It's a bit sexy for this time in the morning, to be honest. It's 4 past 10.

00:31:14People at home are going to be beside themselves. He's fabulous to dance with, you see. Now, that's what I enjoy is the dancing and you enjoy the cooking.

00:31:33Yeah, fair enough. So many years ago, I went to Argentina. They love the tango act. Oh, they love any form of tango.

00:31:40And I thought that was really sexy. Watching people tango in the park at night, the music, the heat.

00:31:46With their ochos. Whatever that was.

00:31:49Yes, it's great. I love a bit of Argentine tango. But you will get one day to try that, I'm sure.

00:31:57Yeah, I reckon you'll be a natural man. I don't know. I just, I kind of thought it would be a really nice thing to learn.

00:32:02But, you know, doing it on telly is another thing. I'd be like a joke, right? I'd be the lobster.

00:32:07No, you wouldn't be the lobster. I would. Don't be like that.

00:32:11Well, I'm the lobster when I cook, so it's okay.

00:32:13Right, okay. So who else are you looking forward to seeing then on the tour?

00:32:17Well, we've got Lewis and Katya. Yep.

00:32:19So that's going to be, I think he's coming in and out. Is that right? Yes.

00:32:22Yeah, in and out. And we've got Leighton and Nikita.

00:32:25So he's coming back to do some numbers with Nikita and he's always off the chart, isn't he?

00:32:29Ah, thank you, isn't he? Amazing. So that's going to be good.

00:32:31And who else have we got? Vicky and Kai. Ellie. Yes.

00:32:35And let me tell you about Ellie. She brings sunshine wherever she goes.

00:32:38Right, him. My little sister. Yeah.

00:32:40Two sets of sunshine. It's extraordinary to be around both of them, so she's fantastic.

00:32:44Obviously, we've just seen the last series of Strictly. You've lost Claudia and Tess.

00:32:50I know. That's sad times. Even the Queen commented. She did.

00:32:55There wasn't a dry eye in the place, was there, at the end on the final,

00:32:59but I think the whole, once we found out every week was emotional

00:33:02if you saw them coming down the corridor. Yeah.

00:33:05But I'm sure that they'll go on to bigger and better things and,

00:33:07I shouldn't have said better things, but bigger things. Other things.

00:33:11Other things. Other things. And Claudia with her traitors. Yeah, yeah.

00:33:15And everything else. So, remarkable women. I've enjoyed being with them since 2017.

00:33:20Who's going to take over? Who's going to take over? Come on, you know, you must know.

00:33:23Well, I know Anton DeBeck would like to take over. Of course he would. I know that for sure, right?

00:33:27He loves presenting. Well, I don't mind anybody, but my mother rather likes Rylan, Judge Rinder.

00:33:34Okay. There's quite a few, but who do you think?

00:33:39Um, maybe you'd like to present. Would you like to present? Of course.

00:33:44Yeah, go and Ollie and I give it a crack. Of course.

00:33:46We'd always be ready for it. Yeah. I think Clara-Antho would be brilliant.

00:33:49I think she'd do a really good job. Okay. Yeah. And can you dance?

00:33:52Sorry ball as well. Yeah. I mean, to be honest, anyone who can dance and who enjoys it and has fun.

00:33:56Yes. Get them in. Get them in. They've just got to love the show.

00:33:59Yeah. And who do you think, Vita? Oh, I hope Fleur East. Yeah.

00:34:04She would be amazing, you know? A bit of hosting, presenting, a bit of singing sometimes, you know?

00:34:09And after back to hosting, she can move, she can dance, you know? Up, down, very dynamic.

00:34:13Love the personality and she was my first partner, my first three clear, so. Yeah.

00:34:17I think Zoe, though, Zoe Ball, because she was on It Takes Two for quite some time.

00:34:21Zoe. She'd be great. I love Zoe. I think she'd be ten years she was on It Takes Two. Yes.

00:34:24Yes. It's tantalising. Alan Carr.

00:34:26Alan Carr. Winner of the Trader. Oh, yes, Alan.

00:34:29Treacherous Alan. I love her personality.

00:34:32All of what? She's also fabulous. Yes.

00:34:34All of what? In the claudatorium. Yes. Good sense of humour. Good sense of humour.

00:34:37Good sense of humour. Good sense of humour. She makes me laugh. She cracks me up every time.

00:34:39Yeah. Yeah. So there you go. Or you. Or me. Yeah. Or you. You know what I mean?

00:34:44It would be a different approach. Slightly.

00:34:48A little bit rough around the edges. I think it would be a bit Michael Caine.

00:34:51Or everyone.

00:34:54Anyway, I made this, unless this has happened.

00:34:58OK, so there we got poached egg and we got those, what are they called? Potato. Potato fritters.

00:35:07Am I making you lose your concentration here? Yeah, you are.

00:35:10What else? A bit of sour cream, a bit of sumac, a bit of salmon. That's it.

00:35:16I mean, it's like a full course meal, isn't it? I mean, let's try that.

00:35:19Go on, have a crack at that.

00:35:22This might be a bit hot. All right?

00:35:25You all right with that? I don't know. You all right with that?

00:35:29I like that. OK. I like that. Good.

00:35:31I like your cooking. OK, good. I've always liked your cooking.

00:35:33I like your dancing.

00:35:36Wouldn't be chucking me up, would you?

00:35:38It's got a scary steamy hair, isn't it?

00:35:42Hang around here for a moment.

00:35:46That's also yummy.

00:35:49I'm being told to move on.

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

00:35:52Will it be Shirley's idea of food heaven? Steak.

00:35:55If so, I'm going to pan-fried phyllic steak,

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

00:35:59I'm going to serve the sliced steak

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

00:36:02some sautéed chard, or her idea of food hell, risotto.

00:36:06If so, I'm going to slow braise a risotto...

00:36:08Slow braise oxtail, not risotto.

00:36:09Slow braise some oxtail with some tomatoes

00:36:11and lots of other bits and pieces

00:36:12until it falls off the bone.

00:36:13I'm going to serve with a cooking liquor

00:36:15on top of soft and creamy saffron and parmesan risotto,

00:36:18finished with crispy onions. You still eating?

00:36:21I'm telling you, it's absolutely divine.

00:36:23You don't have to eat. I mean, you've done your bit.

00:36:24No, I love it. If I didn't like it, trust me,

00:36:26it'd be going in the bin.

00:36:28The choice is yours. Log onto the website now

00:36:30and have your say.

00:36:31Right, let's hitch a ride now to the Peak District

00:36:33with the Hairy Bikers

00:36:34and they're getting crafty in a kitchen

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

00:36:47To provide a feast worthy of the Peak District,

00:36:49we're serving up classic picnic staples with a fancy twist.

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

00:36:59and custard tarts with a savoury parmesan filling.

00:37:04I love when you go into a baker's

00:37:06and you get the sweet custard tarts.

00:37:08Nice.

00:37:09You know, with like the little nutmeg on the top.

00:37:10Yeah.

00:37:11But what happens if it was a parmesan and grillo one

00:37:14with parmesan pastry?

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

00:37:17To make that cheesy pastry,

00:37:19I'm adding a handful of parmesan to my flour.

00:37:23Then rubbing in the fat.

00:37:28Finally adding one egg yolk and working it together

00:37:30with enough water to form a dough.

00:37:35That is the most parmesan-y, indulgent, cheesy pastry

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

00:37:41It needs to firm up before it can be rolled.

00:37:45Look at that.

00:37:46So let's put that in the fridge for a bit.

00:37:51That's the dishwasher.

00:37:53While Dave's pastry rests,

00:37:55I can crack on with our Northern Scotch eggs.

00:37:57And I'm going indulgent and cheesy too.

00:38:00For these big beauties,

00:38:02we're using large, soft-boiled duck eggs.

00:38:06The duck eggs I've done for about seven minutes,

00:38:09so they should be about...

00:38:10You want a bit of ooze.

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

00:38:12We're wrapping them in a lip-smacking combo

00:38:16of fantastic sausage meat

00:38:18and that classic cheese of the North, Wensleydale.

00:38:24There you are, 50 grams.

00:38:27And then some yeast extract,

00:38:28made just 20 miles from the Peak District.

00:38:32I think two teaspoons of Marmite should be enough,

00:38:35because all they're going to get, hopefully,

00:38:37is the umami coming through,

00:38:39the essence of savoury,

00:38:41mixing with the cheese

00:38:42just to make, like,

00:38:43the most irresistibly gorgeous Scotch egg

00:38:46they've ever tasted.

00:38:47Hopefully.

00:38:48I just need to fry this off

00:38:49to make sure that the seasoning

00:38:50in the sausage meat is OK.

00:38:54Just enough, dude, right?

00:38:55That is perfect.

00:38:56For our trademark trick,

00:38:58roll the egg in celery salt.

00:39:01That is brilliant.

00:39:02It's genius, that.

00:39:03Look at that.

00:39:04Look at that.

00:39:05And then some flour.

00:39:08Then wrap it in the sausage meat.

00:39:10Sausage meat.

00:39:12And you tease it.

00:39:13Tease it around.

00:39:16And just take your time.

00:39:17There's no rush when you're forming

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

00:39:23Happy?

00:39:24Yeah.

00:39:25To finish our Scotch egg topping,

00:39:27dip it in flour,

00:39:29then egg,

00:39:30and roll it in breadcrumbs.

00:39:31They look so good,

00:39:33you could have bought them

00:39:34in a garage on them up.

00:39:38Meanwhile,

00:39:39the cheesy custard tart dough

00:39:40is out of the fridge,

00:39:42rolled,

00:39:43cut to size,

00:39:44and ready to be blind baked.

00:39:48Make sure it's in there

00:39:49and repeat till all are filled,

00:39:50then we fill that with rice

00:39:52and bake it 15 minutes

00:39:54and then leave it

00:39:55for another five minutes

00:39:56to firm up.

00:39:58While that's baking,

00:40:00start me custard.

00:40:01I'm going to use some

00:40:02double cream, single cream.

00:40:03I'm going to do an infused cream

00:40:05with garlic and thyme.

00:40:06Oh, nice.

00:40:08Then add grated Gruyere

00:40:10and,

00:40:11for the ultimate savoury custard.

00:40:14This is a bit brave, Kingy.

00:40:15Yeah.

00:40:1650 grams of Parmesan.

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

00:40:20Custard kneeds.

00:40:23Eating.

00:40:25Custard kneeds egg yolks.

00:40:27And we've got the finest egg yolks

00:40:29we can buy.

00:40:31After the cheesy cream

00:40:32has cooled completely,

00:40:33beat in the yolks

00:40:34to form a custard.

00:40:37And when the Parmesan cases

00:40:38have been blind baked,

00:40:39fill them with that cheese custard.

00:40:44Doesn't it look like those,

00:40:45like, egg custards

00:40:46you used to get

00:40:47when you were a kid?

00:40:48Actually, Dave,

00:40:49they're perfect, mate, honestly.

00:40:50Yeah?

00:40:51I agree.

00:40:53I always used to remember

00:40:54when I was a kid,

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

00:40:56You know, the sweet ones.

00:40:57Well, why don't we use

00:40:58a bit of cayenne?

00:40:59Yeah.

00:41:00We've dusted them with Parmesan

00:41:01as well as cayenne

00:41:02and then into the oven they go.

00:41:05About 160, I reckon,

00:41:06for 20 minutes

00:41:07until the custard's set.

00:41:09But it wouldn't be a picnic

00:41:10without some sweet treats.

00:41:12So we're making peanut and sour cherry cookies

00:41:15laced with rum and raisin fudge.

00:41:18Giant cookies.

00:41:19That's just the thing.

00:41:20I'm going to be a tea on a rainy day.

00:41:22Therefore...

00:41:23First off, I need...

00:41:25I've got my butter.

00:41:27To 100 grams of butter,

00:41:28add similar amounts of both granulated

00:41:31and light brown sugar,

00:41:33then whisk.

00:41:35Right.

00:41:36Excuse the noise a bit.

00:41:37That's ready now.

00:41:39Right.

00:41:40So into that,

00:41:41I want one, two, five grams

00:41:42of peanut butter.

00:41:43It's going to be beautiful, this.

00:41:45Plenty of vanilla.

00:41:46Mmm.

00:41:48And one fabulous eggy.

00:41:49We'll beat this up.

00:41:52Dry goods now.

00:41:53150 grams of flour.

00:41:55I'm trying to find the fudge.

00:41:56Have you eaten it?

00:41:57No, I haven't.

00:41:58You can chop it for me if you want.

00:41:59Oh, I'm smashing you.

00:42:00What sort of fudge is it?

00:42:02This sort of fudge.

00:42:03A pinch of bicarb.

00:42:05A pinch of baking powder.

00:42:08That's the salt.

00:42:10Now, folding me dry goods.

00:42:12When you've folded the dry and wet ingredients together,

00:42:14it's time to add those big flavours.

00:42:18I'll get the cherries in.

00:42:19Look at them.

00:42:20Beautiful.

00:42:21Do you want me to do as well, Kingy?

00:42:22Yes, ma'am.

00:42:23I love peanuts and stuff.

00:42:24Salted peanuts.

00:42:25Oh, yes.

00:42:26Instead of flour,

00:42:27I'll make, like, salt peanut flour.

00:42:29Good idea.

00:42:30Oh, they're going to be lush, man.

00:42:33Fudge.

00:42:36And mix it all together.

00:42:39They're kind of soft cookies, aren't they?

00:42:41Chewy.

00:42:42Then shape them and bake them for epic biscuits.

00:42:47It's all falling into place.

00:42:50The cheesy custard tarts are done.

00:42:52Ho, ho, ho, ho.

00:42:53Look at those boyos.

00:42:54Just, just set.

00:42:55They're perfect.

00:42:56The scotch eggs are coming out of the fryer.

00:43:00And the cookies are looking irresistible.

00:43:03That's a fine package of biscuits, isn't it?

00:43:05Isn't it?

00:43:07That's one Peak District picnic complete.

00:43:10No, Greer.

00:43:11Thanks for that, boys.

00:43:12Still to come, Vito's showing off his champion cooking skills with spinach pasta dressed with

00:43:23burrata and sun-dried tomato pesto.

00:43:25A true tricolore.

00:43:26And what dish do you want me to make at the end of the show?

00:43:28Would it be Shirley's idea of Food Heaven?

00:43:30Fillet steak with Greer cauliflower cheese and a rich Madeira sauce?

00:43:33Or her idea of Food Hell's slow-cooked melt-in-the-mouth oxtail and saffron risotto?

00:43:38Log on to the website now and have your say.

00:43:40Right, Mandy, three dishes in about ten minutes.

00:43:42Yes.

00:43:43That's one.

00:43:44This is another.

00:43:45That's another one.

00:43:46Yes.

00:43:47So I'm going to start making the marinade for the spicy coconut chicken.

00:43:49So this leans big into a store-bought Thai red curry paste.

00:43:54And it's very, you know, my recipes are just a guide.

00:43:56If you don't have Thai red curry paste, use green curry paste.

00:43:59Very easy.

00:44:00What's with the murder gloves?

00:44:02I hate raw chicken and I'm going to have to get right in there momentarily with my hands.

00:44:09So just one moment.

00:44:10Okay.

00:44:11Look at you're coursing at your own thing, Matt.

00:44:14Literally.

00:44:15I thought you were saying more sinister.

00:44:17Sorry, I will need a saucepan.

00:44:19Okay, so that's pretty much it.

00:44:22Okay.

00:44:23All you have to do is reduce that sauce and then it becomes a nice, thicker sauce like this, marinade.

00:44:31Righto.

00:44:32How long do you reduce that for?

00:44:33Ten minutes, low heat.

00:44:35You just want everything to come together.

00:44:37Okie dokie.

00:44:38Right.

00:44:39So I'm just going to use half of it.

00:44:41There you go.

00:44:42Thank you so much.

00:44:43Wonderful.

00:44:45Right, green beans, garlic.

00:44:48This is part of the omelet, right?

00:44:50Yes.

00:44:51So what you're doing is just finely chopping some garlic and green beans.

00:44:55And Malaysians, we absolutely adore eggs.

00:44:57You're like an egg.

00:44:58We love eggs.

00:44:59And we really do eat them with everything.

00:45:00Okay.

00:45:01And so what I'm shaping some today really is a style of eating that we have called economy

00:45:08rice.

00:45:09And it also is how we eat at home.

00:45:11So at economy rice restaurants or eateries.

00:45:14Economy rice?

00:45:15Yeah.

00:45:16Because it's what fuels workers for lunch times.

00:45:19Okay.

00:45:20Like a cold sandwich.

00:45:21That's never going to happen in Malaysia for lunch.

00:45:23Really?

00:45:24No.

00:45:25So we like going to these economy rice places because you're given a plate of rice.

00:45:30And then you are presented with 20, maybe up to 50 different dishes which are hot held.

00:45:37And you just go around like a buffet almost, picking out what you want.

00:45:40And you're charged according to, you know, how fancy you've gone.

00:45:44Okay.

00:45:45If, for example, you've just taken a bit of omelet, some vegetables, then it'll be cheaper.

00:45:50Yeah.

00:45:51But otherwise, you know, you can be as fancy as you like.

00:45:53You might even have prawns and a bit of fish, chicken.

00:45:56Okay.

00:45:57Yeah.

00:45:58This is commonplace.

00:45:59It really is.

00:46:00This is like us going to a Pret or a Costa or something, is it?

00:46:04100%.

00:46:05Yeah.

00:46:06That's how we do it.

00:46:07That sounds much more fun.

00:46:08Yes.

00:46:09So the idea is that what we're doing today, three dishes and just leaning into store-bought

00:46:17staples because, you know, it's January.

00:46:19No one has any money.

00:46:20We're just counting our pennies.

00:46:21Yeah.

00:46:22And if you, so I have Thai red curry paste always hanging around in my fridge.

00:46:26A bottle of oyster sauce.

00:46:28Mm-hmm.

00:46:29And everyone has that massive jar, sorry, bottle of fish sauce hanging around.

00:46:34Yeah.

00:46:35And it's just a way, I love injecting maximum flavour into whatever I'm doing with minimal

00:46:42fuss, minimal washing up.

00:46:43So this is really what we're doing today.

00:46:45Do you want a little more heat there again?

00:46:46Yeah.

00:46:47Yeah.

00:46:48Okay.

00:46:49So let's talk about this dish I'm doing here.

00:46:50So this is coriander and garlic.

00:46:51We're going to fry this off quite hard, right?

00:46:53This cabbage.

00:46:54Yes.

00:46:55So a nice hot wok.

00:46:56Yeah.

00:46:57Because you want the wok hay, the smokiness of the wok.

00:47:00This wok hay.

00:47:01That is wonderful.

00:47:02That is exactly the wok.

00:47:03Okay.

00:47:04So you're just, you want to char that for a few minutes.

00:47:07Okay.

00:47:08And at the end, we're just going to add a tiny bit of salted butter.

00:47:11Lovely.

00:47:12And so today I'm using fish sauce, but in Malaysia we love our shrimp paste.

00:47:17Okay.

00:47:18But I think, so here, you know, I'm very, I try to make my cooking as accessible as possible.

00:47:25So fish sauce is a brilliant substitute for shrimp paste.

00:47:29Right.

00:47:30So let's start getting on with this omelette.

00:47:32Oh, yes, please.

00:47:33So four eggs and an oyster sauce.

00:47:35Oyster sauce.

00:47:36Now, again, it's just one of the very standard bearer sauces that we use a lot in Malaysian

00:47:42cooking.

00:47:43And as it says, it's a very, very reduced oyster essence.

00:47:48And it's sweet, salty, just really, really delicious.

00:47:52And it is the secret backbone to many, many things that we do.

00:47:56Okay.

00:47:57So we've got a bit of oyster sauce, a bit of white pepper.

00:48:00Four eggs.

00:48:01Four eggs.

00:48:02That literally is it.

00:48:03That's it, yeah?

00:48:04Oh, what we forgot to do.

00:48:05Sorry.

00:48:06I skipped your coriander.

00:48:07Yeah, yeah, it's going in now.

00:48:08Don't worry.

00:48:09I've not forgotten.

00:48:10All good.

00:48:11So, actually, the coriander should have gone in first to cook it up.

00:48:14Well, then I have forgotten.

00:48:15Thanks for flagging.

00:48:17Mandy, your Lunar New Year presents are legendary.

00:48:21And I know Lunar New Year is just around the corner.

00:48:24What are you planning?

00:48:25Yes, big celebrations as per usual.

00:48:28So, of course, our famous Prosperity Post salad is coming back.

00:48:31So, Matt, Amanda, the team, they came last year.

00:48:35It's just super, super interactive.

00:48:37You know, the higher...

00:48:38It's interactive because it goes everywhere.

00:48:40Well, but that's the whole point.

00:48:42The higher you toss, the more luck, happiness, joy for everyone around the table.

00:48:48I came with some friends and Adam Hills was sat on the table next to me.

00:48:53Yeah, that was wonderful.

00:48:54Doing much the same.

00:48:56And we have a few special dishes coming on in about a month's time as well.

00:49:01So, no, very, very exciting.

00:49:03So, yeah, just a nice time of year because, you know, just Christmas, New Year...

00:49:08Yeah.

00:49:09And it's sort of a bit of a downer.

00:49:10Then Chinese New Year comes.

00:49:11Yeah, exactly.

00:49:12So, I'll go again.

00:49:13Mm-hmm.

00:49:14So, just about this omelette, you know, we like fancy omelettes.

00:49:20And actually, if I have to have a sandwich, this freshly cooked omelette...

00:49:26Yeah.

00:49:27...in a sandwich, that I can do for lunch.

00:49:29Okay.

00:49:30Okay.

00:49:31Omelette sandwich.

00:49:32Yeah.

00:49:33Why not?

00:49:34It's a fully balanced meal here, right?

00:49:35I mean, you could actually...

00:49:36I mean, that little bit of oyster sauce makes such a difference.

00:49:38Yes.

00:49:39Absolutely.

00:49:40That's delicious.

00:49:41So, what else have you got planned this year?

00:49:44Any resolutions?

00:49:45Uh...

00:49:46To...

00:49:47Or do you not bother?

00:49:48Well, I don't know.

00:49:49This year is a bit more of an easy year.

00:49:51You know, I'm not writing any books or...

00:49:53No massive projects.

00:49:55So, I'm just taking it a bit easier on myself.

00:49:58And talking about easier, let's get this chicken out of the oven.

00:50:04So, how long does the chicken go in for, Manny?

00:50:07So, this is 35 minutes.

00:50:10And so, it's got beautifully crisp.

00:50:13Um, and what I should have said before, I like to marinate my chicken, skin side up,

00:50:19so that in the fridge it sort of air dries and just gets all, um, extra crispy.

00:50:25Okay.

00:50:26Um, if it's air dried.

00:50:27And if your fridge is big enough, you can, um, just stick the chicken in the tray as I did.

00:50:34Yeah.

00:50:35Straight into the fridge.

00:50:36And that's it.

00:50:37Okay.

00:50:38Vito and I were slightly obsessed with the thickest skin of the hustle.

00:50:40It does taste amazing.

00:50:41Yeah.

00:50:42It was crispy and after, you know, with extra skin, I was making...

00:50:44You know, we do the scarpette at the end.

00:50:46Well, usually with the bread to collect the sauce.

00:50:48I was collecting the sauce with the skin and I was feeling the crisp in my mouth.

00:50:52It was just good.

00:50:53You were an absolute beast yesterday.

00:50:55Yeah.

00:50:56You're just like...

00:50:57What you want.

00:50:58Can you eat whatever you want, given how much you dance and...

00:51:01Yeah.

00:51:02The energy you give off.

00:51:03I can eat whatever I want and how much I want, you know, a big portion.

00:51:06You know, I always, when I go to somewhere, a restaurant, they ask like,

00:51:09which one is the bigger portion, the biggest you have?

00:51:12Bring me that one.

00:51:13And as a dancer, do you have to have a lot more calories than the rest of us?

00:51:17I mean...

00:51:18Well, he does, but I don't.

00:51:19Oh, he burns it off in just energy.

00:51:20If you go to a restaurant with him, he's a nightmare.

00:51:23Oh, really?

00:51:24Because if he reads on the menu that it's a six-ounce steak and he doesn't feel it's

00:51:28a six-ounce steak when it arrives, he will go and ask the chef, can I wait?

00:51:31Yes.

00:51:32Wow.

00:51:33It is a nightmare.

00:51:34I am specific.

00:51:35You say, like, I want 600 grams of steak, but it's with bones or without bones?

00:51:39Otherwise, you know, it's only 200 grams of meat and 400 grams is only the bone.

00:51:43I don't eat enough, you know what I mean?

00:51:44Wow.

00:51:45Seriously.

00:51:46Still having him to your restaurant?

00:51:48We might reconsider.

00:51:49LAUGHTER

00:51:50OK, how you doing?

00:51:53Good.

00:51:54You good?

00:51:55Do you want to get on here?

00:51:56Yes, please, yeah.

00:51:57I'll move that right away.

00:51:58There you go.

00:52:00There you go.

00:52:01So what are we doing with this?

00:52:02So this is the marinade from earlier that the chicken didn't go in?

00:52:05Correct.

00:52:06So a bit of hot water has already gone into the roasting pan to deglaze it.

00:52:10And what I'm going to do is just...

00:52:11Oh, back's behind.

00:52:12So then, chuck that in.

00:52:13You cook for yourself, I see it.

00:52:15Straight in.

00:52:16And it just makes a beautiful gravy, so to speak.

00:52:20OK.

00:52:21Actually, I love having this chicken and the cabbage with any carb.

00:52:25You know, potatoes, any form of potatoes.

00:52:27Beautiful with mash.

00:52:28Mm-hm.

00:52:29And...

00:52:30Cheese.

00:52:31Or even, if you're feeling simple, just a bit of bread.

00:52:35Again, you know, nice French bread.

00:52:37I think we've got a sauce question in here.

00:52:38Yeah.

00:52:39Could you use that sauce with anything else other than chicken?

00:52:41Would it work well with fish or something like that?

00:52:43Like...

00:52:44It's a magic sauce.

00:52:45You know, Malaysians, we absolutely adore our sauces.

00:52:47Um, so 100%, um, you know, whatever you like.

00:52:51Yeah.

00:52:52Uh, if you want to make Mandy's fabulous feast at home, you can find the recipes at bbc.co.co.uk

00:52:58forward slash Saturday Kitchen.

00:52:59Or scan the QR code below and it'll take you straight to these, uh, dishes.

00:53:03Right.

00:53:04Do you want me to sort that?

00:53:05Yes, please.

00:53:06The omelette.

00:53:07Wow.

00:53:08So, you know, if you imagine, you can even have a little, um, jug, um, a gravy jug and have

00:53:20the gravy on the table.

00:53:21It's just so, so delicious.

00:53:23Yeah, I particularly like the, um, the cabbage and the omelette, I would say.

00:53:27Mmm.

00:53:28Cabbage is delicious.

00:53:29You know, maximum impact, zero for us.

00:53:31Mm.

00:53:32Right, bit of that.

00:53:36Bit of coriander.

00:53:37Right, so we've got the chicken.

00:53:39We've got the omelettes.

00:53:41Uh, what else do we need to do?

00:53:43Rice, please.

00:53:44Where's the old rice?

00:53:45Uh, there it is.

00:53:47OK.

00:53:54It's very quiet over at the table, though.

00:53:56Wow.

00:53:57Just getting a bit busy with the...

00:53:58And patient, she is.

00:53:59Can't wait for the food, we're too excited.

00:54:00Bit of rice, where are you going?

00:54:01There you go.

00:54:02There you go.

00:54:03There you go.

00:54:04OK, so remind us what we've got here, Manny.

00:54:05So, we have a very simple Malaysian delicious feast.

00:54:09We've got spicy coconut roast chicken, um, zhuzh dap omelette with oyster sauce and green beans,

00:54:14and charred used to be cabbage with salted butter and fish sauce.

00:54:19Nice!

00:54:25OK.

00:54:26Yeah, give me that.

00:54:29Right.

00:54:30Do you want to...

00:54:31Do you want to...

00:54:32Yes.

00:54:33Gorgeous, Manny.

00:54:34Dive into that, guys.

00:54:35Oh, thank you.

00:54:36Oh, thank you.

00:54:37Um...

00:54:38I'm slightly obsessed with the omelette, I have to say.

00:54:39It's so good.

00:54:40I mean, it's all delicious, but wow.

00:54:41However...

00:54:42How about what?

00:54:43What's in my glass, Smith?

00:54:44You've got something incredible in your glass, Matt.

00:54:45It's a brand new grape on me, actually.

00:54:47It's called Viorica.

00:54:48And this is a wine I was so pleased to discover it recently.

00:54:51This comes from Moldova.

00:54:52This is a Waitrose wine.

00:54:53This is Loved and Found Viorica, £9.50.

00:54:55To be honest, I didn't have that much of an idea that Moldova had such a long history with wine.

00:54:595,000 years of it.

00:55:00This one, lovely and fragrant.

00:55:02As Shirley said, it's quite nice and dry as well, so it's not over the top.

00:55:05If you're a fan of, like, Viognier...

00:55:06I am.

00:55:07You're going to love this.

00:55:08I do.

00:55:09You know, it's like a couple of peaches dancing the rumba.

00:55:11That's what it is.

00:55:12It's just delicious.

00:55:13Very nice.

00:55:14It's lovely, isn't it?

00:55:15And they've got a 5,000-year heritage of making wine.

00:55:17They've got amazing wine cellars there.

00:55:19There's one that lasts over 200 kilometres.

00:55:21What?

00:55:22I know.

00:55:23I told you this last night.

00:55:24You're so good.

00:55:25Really?

00:55:26Yes, really.

00:55:27You didn't believe me last night.

00:55:28But it is true.

00:55:29I have looked it up.

00:55:30There's 55 kilometres of actual wine stored there.

00:55:32So they used to provide...

00:55:33You're so naughty.

00:55:34They used to provide a lot in bulk to Russia.

00:55:37But they've gone away from quite a quantity and looking to Europe to sell quality now.

00:55:41So we haven't seen a lot of it.

00:55:43Moldovan wine, if you're looking for good value, fragrant wine.

00:55:45Works beautifully with spice in this dish.

00:55:47What have you done to you?

00:55:48I've rubbed chilli in my eye.

00:55:49Well, I like to think of that as karma for you being very naughty.

00:55:54Anyway, back to the food.

00:55:55It's just a scrumptious pairing and...

00:55:57How...

00:55:58How's the food?

00:55:59Very nice.

00:56:00Yeah?

00:56:01Different taste altogether, but it's got like a spice.

00:56:04Mmm.

00:56:05Really not too sharp.

00:56:06Yeah?

00:56:07What's the man at the end trying to say?

00:56:09I just want to put my face in the chicken.

00:56:11No.

00:56:12Please don't do that.

00:56:13It's good.

00:56:14It's good.

00:56:15Yeah, yeah.

00:56:16It's just good, you know, because you can feel...

00:56:18The chicken is so juicy.

00:56:19I love when the chicken is juicy.

00:56:20And that's how I combine.

00:56:21You know, I make like a little combination of the other.

00:56:24And, like, the skin is very crispy.

00:56:27I love and flavour and a bit of chilli.

00:56:30And there's this one, the green, to put to the top.

00:56:32And you put a bit of rice on top and you cover everything.

00:56:34Like as if you put a jacket on top.

00:56:36With, you know, with a little...

00:56:38It's like having tomorrow.

00:56:40It's like a choreography.

00:56:42I love it.

00:56:43I love you.

00:56:45I think it's finished.

00:56:46Right, let's take a trip round to Ireland with Anna Hoare.

00:56:48And she's dishing up a sweet treat to Una Healy.

00:56:54What better than a luscious and sweet traditional Irish honey cake.

00:57:01Topped with fairy butter and homemade honeycomb.

00:57:04We're going to start by heating the honey with dark brown sugar.

00:57:09Have you ever heard of a method called the melting method?

00:57:13No.

00:57:14What's that?

00:57:15I would say, like, it's old Irish.

00:57:16But it's probably in lots of countries.

00:57:17Yeah.

00:57:18You just kind of melt everything all together.

00:57:21And then we're going to let it slightly cool.

00:57:23Then we'll slowly whisk in the eggs.

00:57:25And then add in our sieved flour.

00:57:29Sieving flour is one of those things that...

00:57:31It's incredible the amount of air you will add to your cake.

00:57:35Right.

00:57:36If you sieve.

00:57:37So do you do a bit of baking yourself?

00:57:38You know what?

00:57:39I don't do any baking.

00:57:40The last time I was baking really was in home economics in school.

00:57:42You kind of want to just bring your mix up to the boil

00:57:45and just make sure that all of your sugar is, like, properly melted.

00:57:49Okay.

00:57:50So once it's kind of bubbled and boiled,

00:57:53you're just going to pour it into a bowl.

00:57:55Okay.

00:57:56And you just want to let it cool for, like, a little while.

00:57:59So that then we're going to be able to add in our eggs.

00:58:02So I'm just...

00:58:03Oh, do me a favour, actually.

00:58:04Yeah.

00:58:05And sieve the spices into that mix as well.

00:58:07Okay.

00:58:08That's cinnamon you have there.

00:58:09Sieve all of that.

00:58:10Cinnamon.

00:58:11And then when you go to put your ginger in,

00:58:14just want to maybe measure it up a little bit.

00:58:16Yeah.

00:58:17And then these two little spices in there

00:58:18are going to give a lovely length of flavour when you eat your cake.

00:58:21Yeah.

00:58:22And also spices extend the freshness of your cake.

00:58:26Yeah.

00:58:27Spices are kind of magical.

00:58:28They're useful.

00:58:29Whatever you want to be a cake tin can be a cake tin.

00:58:31So I'm going to use this as our cake tin.

00:58:34But when you have something that's, like, a big kind of base like that,

00:58:38you want to think about how you're going to get your cake out of there.

00:58:40Yeah.

00:58:41So a handy little kind of trick is to kind of line it with greaseproof paper.

00:58:45All right.

00:58:46I might actually get you just to rub a little bit of oil on there.

00:58:49Okay, right.

00:58:50So I'm going to get on with my cake now.

00:58:52Right.

00:58:53So you're going to whisk in the eggs one at a time.

00:58:55And you want to make sure that your liquid is not too hot

00:58:59because you don't want the egg to actually cook.

00:59:02Mmm.

00:59:03So in here there's, like,

00:59:05you can see, like, some bubbles are being added to this while we whisk.

00:59:08Yeah.

00:59:09And then the next one goes in.

00:59:11And it's really, really important that your eggs are room temperature.

00:59:17All right.

00:59:18So I'm just going to lash all of the spices and our self-raising flour in there.

00:59:23Just give it a nice mix.

00:59:25So as I mix, I'm mixing from the centre in these kind of small little movements.

00:59:30So it's like it's gradually grabbing hold of the flour.

00:59:33And this is going to stop the idea of little lumps.

00:59:35Yeah.

00:59:36I would see this as a really Irish old-school method of making a cake.

00:59:40How easy was that?

00:59:41Look at that.

00:59:42And you know I don't like to say easy too much, but, like...

00:59:44No.

00:59:45Yeah.

00:59:46This is, like...

00:59:47It's very quick.

00:59:48And it smells delicious.

00:59:49Yeah.

00:59:50Oh, it smells gorgeous.

00:59:51So all we've got to do is lash this now inside here.

00:59:54Once the mixture is in the tin, you want to put it straight in the oven.

01:00:03And now it's time to make the fairy butter.

01:00:06Nice.

01:00:07So fairy butter is a little bit like buttercream, but I haven't actually made buttercream before

01:00:13and I love it.

01:00:14I have to say I absolutely love it on cake.

01:00:16So this is very similar to buttercream, but we're going to just add a few little bits to

01:00:19it to kind of flavour it and turn it into fairy cream.

01:00:21Yeah.

01:00:22So you're just going to put your unsalted butter in and switch it on.

01:00:28And all you want to do is whisk this.

01:00:30When you look at this colour now, it looks quite pale.

01:00:33Yeah.

01:00:34But when you continue to whip it, it actually goes whiter.

01:00:37Oh, okay.

01:00:38And then you know it's time to start adding in your sugar.

01:00:40Yeah.

01:00:41So I'm going to show you this now.

01:00:42Yeah.

01:00:43This should be...

01:00:44It's a much lighter colour now.

01:00:47Right.

01:00:49While Oona makes the icing, I'm going to start the honeycomb by melting glucose, sugar,

01:00:55golden syrup and a little water on a low heat.

01:00:58When the sugar mix is at 150 degrees, it's time to add the bicarbonate soda and then whisk

01:01:07as fast as you can.

01:01:09Oh, yeah.

01:01:11Okay.

01:01:12And then you just pour it out.

01:01:15Oh.

01:01:16Got to go fluffy it looks.

01:01:22It's just going...

01:01:23And it puffs up.

01:01:24And that's the bicarbonate soda.

01:01:26Oh, yeah.

01:01:27Doing its magic.

01:01:28And then you just let it set.

01:01:30So it will take a little while for it to set.

01:01:33So just at the end of our fairy butter, we're just going to put...

01:01:38This is like a little bit of orange blossom water and a little bit of orange zest.

01:01:42Yeah.

01:01:43So all we're going to do is just spoon that in there and then turn the mixer back on again.

01:01:47This looks nice.

01:01:49And then we're just going to check the cake.

01:01:51Yeah.

01:01:52So we're going to just pop that in there, take it out.

01:01:56And if it comes out clean, you can see that there's no like bits of cake mix on there.

01:02:00Yeah.

01:02:01That means that it's ready to go.

01:02:02Okay.

01:02:03Now I'm adding even more honey to the cake by making a syrup with lemon juice, honey and orange blossom water,

01:02:11which I've brushed over the cake.

01:02:14And just before icing, Oona and I chop some pistachios and honeycomb for crunch and texture.

01:02:20Now we're going to start to put the icing on.

01:02:24So you've put all this effort into making the cake.

01:02:28Now it's time to turn it into a wow cake.

01:02:30Yeah.

01:02:31You know, you want people when they go to eat it that they're like, this looks gorgeous.

01:02:35Yeah.

01:02:36Once the icing is spread, sprinkle with crunchy pistachios and golden honeycomb and finish off with fresh mint, edible flowers and orange and lemon zest.

01:02:46Right.

01:02:47I think we're ready to eat this.

01:02:48What do you think?

01:02:49Well, do you know what I think is going to go great with this?

01:02:52A nice supper tea.

01:02:53Yes.

01:02:54Let's do it.

01:02:55Let's do it.

01:03:06Yeah.

01:03:07I hope you're hungry.

01:03:08Oh, that looks delicious.

01:03:09Thank you so much.

01:03:14Mmm.

01:03:15Mmm.

01:03:16Thanks, Anna.

01:03:17Right.

01:03:18The website vote is closed and we're going to soon find out whether it's food having a food help for Shirley at the end of the show.

01:03:31Right, Vito.

01:03:32Yes.

01:03:33You're going to show us how to cook now?

01:03:34Come on.

01:03:35Let's dance.

01:03:36Come on.

01:03:37Let's go.

01:03:38We start straight away now.

01:03:39Okay.

01:03:40Okay.

01:03:41You can start cutting, please, the guanciale.

01:03:42First, the tomato on the fire because after we're going to make all the dough and I'm going to show you why the dough is becoming green.

01:03:49Okay.

01:03:50Now, the oil.

01:03:51You always have to be very generous with oil.

01:03:54That's what we say in my family.

01:03:55So, now, don't be like, you know, too strict with the oil.

01:03:58Give it oil.

01:03:59And also, you want to put a bit of garlic.

01:04:01Now, what I'm going to do today.

01:04:02Yeah.

01:04:03Is the pasta green.

01:04:05And you want to know why it's green?

01:04:07Are you going to tell me?

01:04:08Yes.

01:04:09I'm going to tell you.

01:04:10So, it's green because it's made with the spinach, which when I was a kid, I didn't really like spinach that much.

01:04:15But after, do we have a lid for this one?

01:04:17I will find your legs.

01:04:18Please.

01:04:19Thank you so much.

01:04:20Yeah.

01:04:21I didn't like the spinach, but after, my mom was trying to force me, you know, eating spinach.

01:04:26You need to eat spinach.

01:04:27It's good for you.

01:04:28So, I was pretending to eat.

01:04:29One day, funny fact, I was pretending to eat.

01:04:32I went out from the balcony and I did spit it out.

01:04:36But, the lady that was living under us, on the first floor, she just put the white, clean bed sheet out to dry.

01:04:45So, after a little bit.

01:04:46You spat green spinach all over it.

01:04:48Yeah, exactly.

01:04:49After a little bit, after a little bit, she came up and her bed sheet were not white anymore.

01:04:53They were all green.

01:04:55And so, my family said, okay, this is too much trouble.

01:04:58We need to convince Vito to eat spinach.

01:05:00Spinach.

01:05:01So, that's my uncle and my auntie, Zio Vito.

01:05:04He started to try what can I eat.

01:05:07Your uncle's called Vito as well?

01:05:08Yeah, because we have lots of fantasy.

01:05:10So, we are like 10 Vitos in my family.

01:05:12You know?

01:05:1310 people called Vito.

01:05:14And he said, like, you know, because green is my favourite colour.

01:05:17He said, once I came back, he said, like, Vito, you know what?

01:05:20Are you keeping up?

01:05:21Yes.

01:05:22It's wonderful.

01:05:23You know, Vito, we made a green pasta for you.

01:05:25I was so happy that they made a green pasta.

01:05:27So, I started to eat without question, without asking, you know.

01:05:29How would have been possible?

01:05:31Yeah.

01:05:32And after time, they told me it was spinach.

01:05:34And I said, like, okay, then...

01:05:35Now you like spinach.

01:05:36So, now I start to cook spinach.

01:05:37So, now that's why we got green spinach.

01:05:39Yeah.

01:05:40Green pasta.

01:05:41Yeah.

01:05:42And that's why, because my uncle's name is Vito.

01:05:43That was a long story long.

01:05:44You know?

01:05:45Yeah.

01:05:46No, short story long.

01:05:47Long story short.

01:05:48And...

01:05:49That was made sarcastic.

01:05:50Can I ask you one favor, please?

01:05:52Yeah.

01:05:53Can you turn a bit of the tomato?

01:05:54Turn the...

01:05:55The tomato, yes.

01:05:56Fill out.

01:05:57Like this, it takes the flavor, yeah.

01:05:58Okay.

01:05:59It's gonna take the juice.

01:06:00Okay, so you're just kind of wilting those down a little, right?

01:06:03Exactly, yes.

01:06:04Okay.

01:06:05Now, after this, we're gonna put the pancetta.

01:06:07It's gonna cook until a certain point.

01:06:09Yeah.

01:06:10But, and after, we don't wanna burn, we keep to the side and we take off the oil.

01:06:13Okay.

01:06:14Yeah.

01:06:15You know, this recipe I made by my family.

01:06:17Because, you know, we have lots of recipes.

01:06:18Because my grandfather, he's the...

01:06:20Vito?

01:06:21What's happened?

01:06:22Vito?

01:06:23Vito, yeah.

01:06:24Yeah.

01:06:25Oh, my...

01:06:26Yeah, yeah, it's true.

01:06:27You know what?

01:06:28My grandfather's name is Vito.

01:06:29We can put the pasta now, please.

01:06:31I mean...

01:06:32And in the moment...

01:06:33Now, this dough, which is green...

01:06:35Yeah.

01:06:36In theory, I should put in the cling film, which I don't have now.

01:06:39And should stay in the fridge for 30 minutes.

01:06:42And after you elaborate the pasta, you go, or with the rolling pin, or with my beautiful

01:06:48pasta machine, which I named Gina.

01:06:50This is Gina.

01:06:51Yeah, yeah, yeah.

01:06:52It's my girlfriend.

01:06:53And after, it's gonna become this one.

01:06:56Okay.

01:06:57Now, before to put this, look, when we put to the...

01:07:00I've done it.

01:07:01I've done it.

01:07:02No, I have to do it again.

01:07:03I've done it.

01:07:04Because I want to do this.

01:07:05Make a spin, and do the pinch.

01:07:06Come here.

01:07:07I'll teach you.

01:07:08Come here.

01:07:09Come here.

01:07:10When you're here, what you wanna do?

01:07:11Cross the leg.

01:07:12Now, spin around.

01:07:14And put the salt in the water.

01:07:16Oh, my gosh.

01:07:17This is perfect.

01:07:18Let's go.

01:07:19Same-sex couple.

01:07:20I love it.

01:07:21I love it.

01:07:22Come on.

01:07:23Ow.

01:07:24Yeah.

01:07:25Ow.

01:07:26Amazing.

01:07:27We love that.

01:07:28And now, we can put the pasta in.

01:07:30Seven.

01:07:31That was easy.

01:07:32Yeah, there was...

01:07:33It's a ten for me.

01:07:36Right.

01:07:37Amazing.

01:07:38What are you doing?

01:07:39I'm putting the pasta in.

01:07:41Very long one.

01:07:42Good.

01:07:43Right, I'm gonna get on with this pesto.

01:07:45So, almonds, sun-dried tomatoes, ricotta, parmesan, and a bit of cream.

01:07:50And oil.

01:07:51Yes, extra virgin olive oil.

01:07:53Right, okay.

01:07:54Now, obviously, we know you from dancing, but you reckon cooking is your first love?

01:07:59Yeah, I mean, dancing is my passion.

01:08:02Food is the love of my life.

01:08:04Gina.

01:08:05Gina is my girlfriend.

01:08:07But food...

01:08:08You know why?

01:08:09Because food is like, if you think about, food is like our best friend, you know?

01:08:13So, food is with you when you are a bit, you know, low, and you wanna keep up, you eat.

01:08:18Yeah.

01:08:19If you are happy, you wanna celebrate, you eat.

01:08:21So, the food is always with us.

01:08:22When I'm away from my family, which, for example, now, I'm in the UK.

01:08:26Yeah.

01:08:27So, to feel more close to my family, what do I do?

01:08:29I cook my family recipe.

01:08:31Okay.

01:08:32You know what I mean?

01:08:33Makes you feel...

01:08:34I feel closer to family.

01:08:35So, who taught you to cook?

01:08:37A bit everywhere, with mum and auntie.

01:08:40They don't really let me put the hand in there, you know?

01:08:43But, anyway, I watch them.

01:08:45Every Sunday, we make, you know, the fresh pasta.

01:08:48Yeah.

01:08:49And after, I was just starting to try to make.

01:08:51The first thing I was learning, when I was a kid, was the pasta dough and the tiramisu.

01:08:58These are...

01:08:59Tiramisu?

01:09:00Yeah.

01:09:01Okay.

01:09:02These are the first few things that I've learned when I was a kid.

01:09:04Okay, but you started, you left home at 14.

01:09:07Yes.

01:09:08Yeah, because I want to follow my passion for dancing.

01:09:11I have no idea.

01:09:12Is that loud here?

01:09:13I don't know.

01:09:14I mean, yeah, I moved...

01:09:17I moved up, up north, because I come from the Amalfi Coast.

01:09:21So, you see?

01:09:22Yeah, I have.

01:09:23Yeah, that's good to say.

01:09:24I love Naples.

01:09:25You love Naples?

01:09:26I love Naples.

01:09:27I love Naples.

01:09:28I love Naples.

01:09:29That's my region, you know?

01:09:30Yeah.

01:09:31And we have, like, all the food is amazing there.

01:09:32Yeah.

01:09:33You do love Naples.

01:09:34It's quite an edgy town, isn't it?

01:09:35I mean, it's a particularly interesting town.

01:09:37But Naples is the number one ranking in the world with the food.

01:09:40Okay.

01:09:41Yeah, it's good.

01:09:42You know?

01:09:43Vito, you left home at 14.

01:09:44Is it true that you can drive at 14 in Italy?

01:09:46Can you...

01:09:47Uh, no, you're not allowed.

01:09:48Ah.

01:09:49Only.

01:09:50Ah, well.

01:09:51I did learn when I was 18.

01:09:53Right.

01:09:54But, yeah, we put now this one in.

01:09:56Yeah, fine.

01:09:57Help me, please.

01:09:58Okay.

01:09:59So, okay, we put a very low heat.

01:10:01I'm an Italian friend who's driving us once.

01:10:04This one in.

01:10:05Around Sicily.

01:10:06And he said, we don't have a break.

01:10:07We have a horn.

01:10:08So, he just went around.

01:10:09Get out of the way.

01:10:10Yeah.

01:10:11Look.

01:10:12I put it directly inside like this.

01:10:13There is a bit of water that you can keep.

01:10:15Okay?

01:10:16So, you don't need to put in the scola pasta.

01:10:18You know what is the scola pasta?

01:10:20Don't you?

01:10:21The thing that you put the water to dry the...

01:10:23Ah, the colander.

01:10:24Yeah.

01:10:25You don't need that one because you put it directly in.

01:10:27And that's why this dish is called il boccone di ziovito.

01:10:31The boccone is mouth full because it's very rich.

01:10:33So, you make your mouth very full.

01:10:34We need a bit of more water.

01:10:35Can I put a bit more water in there?

01:10:36Yeah, yeah.

01:10:37Put a bit of more water.

01:10:38And after, when you feel it's okay.

01:10:40Yeah.

01:10:41I feel it's okay.

01:10:42You feel it's okay?

01:10:43I feel it's okay.

01:10:44You feel it in your heart?

01:10:45You feel it?

01:10:46I feel it here.

01:10:47Cool.

01:10:48Deep down here.

01:10:49Then we switch off because it's very important that you don't want to cook the paste.

01:10:52Okay?

01:10:53Okay.

01:10:54So, now what I'm going to do, I put a bit of this and you give a little twist.

01:10:57With a pan?

01:10:58With a little shimmy.

01:10:59With a little shimmy.

01:11:00You just did that.

01:11:01I don't know what I'm doing.

01:11:02I mean...

01:11:03Yeah.

01:11:04Yeah, you see?

01:11:05And you're going to create a cream.

01:11:06Now, if you keep doing it, I'm going to put a bit more, but not too much.

01:11:09Okay.

01:11:10Because you want to have a bit of everything.

01:11:11Okay?

01:11:12Mm-hmm.

01:11:13But you want to still define and keep a bit more the flavour.

01:11:16Good.

01:11:17That's it.

01:11:18Okay, I think we need a little bit more.

01:11:19A little bit more.

01:11:20Turn like this.

01:11:21Yeah.

01:11:22You create the atmosphere.

01:11:23And after, from there, it's like a choreography.

01:11:25You put together all the steps.

01:11:26Yeah.

01:11:27And now we start to build the plate.

01:11:28Are you ready?

01:11:29Okay, I'm ready to build.

01:11:30Okay, let's build the plate.

01:11:32Okay.

01:11:33So, what do you want to do?

01:11:35You want to create this one in here.

01:11:39Now, open this.

01:11:40Here, come here.

01:11:41That's it.

01:11:42Yes.

01:11:43Now, from here.

01:11:44Why have you got bread knife?

01:11:46Bread knife.

01:11:47What's that for?

01:11:48Maybe because pasta is carbs anyway.

01:11:50I don't know.

01:11:53I like your watch.

01:11:54You like it?

01:11:55Yeah, it's nice.

01:11:56Yeah, because I put the colour green and blue.

01:11:58Yeah.

01:11:59Like I'm dressed today.

01:12:00Green for the pasta and blue because I have a blue shirt.

01:12:02Everything has to be, you know, synchronised.

01:12:07Last one.

01:12:08Okay, I tell you, Shirley, this dish, this dish is a lot, like me.

01:12:13Like, you know?

01:12:14A lot.

01:12:15Yeah, it's a lot.

01:12:16You know?

01:12:17But the thing is, you want to handle with a bit of burrata on top because burrata gives...

01:12:21Yeah.

01:12:22It's wrong.

01:12:23Go on, you keep going.

01:12:24Give that kind of thing and you put a bit with the hand because you want to put the

01:12:28burrata right in the middle.

01:12:29Okay.

01:12:30Now, a bit of the...

01:12:31Can you put this one on top, please?

01:12:32The walnuts?

01:12:33Yes.

01:12:34Yes.

01:12:35A bit of lemon zest.

01:12:36A bit of lemon zest.

01:12:37Lemon zest.

01:12:38Okay.

01:12:39Like this.

01:12:40No?

01:12:41Make sure mainly of the burrata.

01:12:42There you go.

01:12:43Look at that.

01:12:44Black pepper.

01:12:45Oh, my word.

01:12:46The last one.

01:12:47It's done.

01:12:48Good.

01:12:49And now...

01:12:50It's the recipe that keeps on giving, isn't it?

01:12:52Good.

01:12:53Despite the fact we're over time.

01:12:54Look at this.

01:12:55Happy?

01:12:56Very happy.

01:12:57Very happy.

01:12:58What's it called?

01:12:59It's called the boccone di Diovito.

01:13:01The boccone mouthful because it's going to make your mouth...

01:13:03Okay, enough.

01:13:04Very good.

01:13:09Shirley, Shirley, Shirley.

01:13:11Wow.

01:13:12Are you ready?

01:13:13Yes, I'm ready.

01:13:14Has he cooked for you before?

01:13:16Er...

01:13:17Maybe.

01:13:18Has he?

01:13:19Oh, okay.

01:13:20Wow!

01:13:21Come on, Shirley!

01:13:23Wow.

01:13:24Wow, okay.

01:13:25That's tantalizing.

01:13:26We'll go into that a little bit later on.

01:13:27I think we will.

01:13:28Do some delving.

01:13:29I feel like it's the second coming of Gennaro Contalda.

01:13:32Yeah.

01:13:33Oh, good.

01:13:34Now, while you taste, close your eyes and go for a journey.

01:13:38Yeah?

01:13:39Anywhere what?

01:13:40Anywhere?

01:13:41Anywhere.

01:13:42On the Amalfi Coast.

01:13:43And the other is the lightness of the lemon on top.

01:13:45Well, the Amalfi Coast I've never been to, but if the Amalfi Coast is like your food,

01:13:49it sure is beautiful.

01:13:51Thank you, Shirley.

01:13:52Presented well.

01:13:53Very good.

01:13:54Face divine.

01:13:55Yes.

01:13:56Well done, Vito.

01:13:57Well done, us.

01:13:58Yeah, well done, us.

01:13:59I didn't hit you in the face there.

01:14:01Sorry.

01:14:02Right, we're going to see you right now when you voted for Shirley's food haven't been

01:14:05hell.

01:14:06But first, Marcus Warrings heading to a farm to meet some fancy French chickens.

01:14:10Well done.

01:14:11Hey, Alex.

01:14:12How are you?

01:14:13Marcus.

01:14:14Very nice to meet you.

01:14:15Very nice to meet you.

01:14:16Good to see you.

01:14:17Thank you for letting me come and see you.

01:14:18I hear you're one of the best chicken farmers in the region.

01:14:19I like to think about it, yeah.

01:14:20I'm probably one of the best around here.

01:14:21Being French chickens, these guys expect gourmet food.

01:14:26Where'd you get this from?

01:14:27My grain.

01:14:28It's my grain.

01:14:29Oh, you grow it?

01:14:30Yeah, I grew it on my 17 hectares.

01:14:33So I mix it with corn and sunflower seeds and I use the chicken manure for adding some

01:14:39nutrients to the soil and I just wait for the rain.

01:14:42And it does itself.

01:14:43Yeah, it does itself.

01:14:44Look at this.

01:14:45That's great.

01:14:58What's the difference between the two different varieties?

01:15:08The black ones with a white head.

01:15:12are called guinephals is it guinephal yeah and they are coming from africa the brown chickens

01:15:18are called kunu in latin called gallus why do they have no no feather on the neck it is because of

01:15:26the breed it's a pretty usual breed for someone who's raising chicken in the outside they have a

01:15:32pretty thick skin on the neck yeah not as thick on on the breast this chicken has a very big

01:15:39quantity of meat there's not so much grease as well okay there's a bit of grease under the skin

01:15:46so when you cook it actually you can get this crispy skin and the moisture stays inside

01:15:57as a student i was taught the simple art of how to portion a chicken

01:16:02so before i taste this i want to share the secret of breaking down a chicken with you

01:16:07let me tell you this is an absolute game changer when we buy our chickens in the supermarkets that

01:16:15are all portioned up they can be quite expensive but if you want to save some money bite whole break

01:16:20it down yourself and just use it in many different ways and i'm just going to show you how that's gone

01:16:26and it is very simple you've got two wings two legs two thighs and two breasts and the carcass

01:16:33wings first break your skin pop it open there's a knuckle let's lift your knife through there we

01:16:41have it there's one chicken wing next up legs and thighs the key here is as you lift it up you want

01:16:50to protect the breast and by doing that you want as much of this skin to stay next to the breast as

01:16:55possible so cut close to the leg like so pop open the joint you're not cutting through any bone at

01:17:04all all you're doing is just cutting the skin it's chicken leg it's your chicken thigh now to separate

01:17:11the two he's just put the the leg skin side down and just feel for the knuckle again just break the meat

01:17:17so and just find that joint

01:17:23okay breasts there's the breast bone right down the middle i'm just going to cut gently to one side

01:17:30and just follow the bone you've got to do is you keep your knife close to the carcass itself

01:17:34it'll come off nicely and that's the shape that we're all familiar with that we buy in our supermarkets

01:17:39and i think in supermarkets now we're buying more chicken without the skin on and i think that the skin

01:17:44is the flavor that's the best bit and that's why i've started buying my chickens whole and breaking

01:17:49them down and of course what you're left with you're left with this do not throw this away this is the

01:17:56bit that you don't get when you're buying your chicken pieces this is where the real value is this is

01:18:01flavor chuck it in the freezer until next time you want to make that all-important gravy for your sunday

01:18:07roast right class dismissed

01:18:14now i'm going to taste the meat so got my pan just gentle heat bit of oil in the pan chicken in

01:18:25so what's your favorite chicken dish my grandmother used to make the chicken wings

01:18:29inside a hot pan like you're doing just with olive oil and salt okay and she was adding

01:18:36just at the end of the cooking a bit of vinegar that's it that's it i actually quite like chicken

01:18:41wings they're great aren't they i worked in america in upstate new york and chicken wings in the bar

01:18:47with the beer watching the game oh it was great fun that's it just gently turn them over a little bit

01:18:54of color not much my my second best is that is the thigh yeah slightly darker meat great in a little shoe

01:19:03great in in in sort of a provincial style sauce fantastic roasting there's so many things that

01:19:09the thigh really works you can do pretty much everything you can

01:19:16that's it beautiful you're nervous yeah

01:19:19cool then a bit hot

01:19:23look at that it's beautiful and moist yeah this is so good

01:19:28what i'm tasting here is a really good flavoured chicken it's got structure but it also got

01:19:35flavour and that's what i was here for that's what i came for

01:19:38he's he's really funny he's a really funny guy in real life he's a very i won't hear that thanks

01:19:51marcus uh right time to find out with this food heaven or food hell for shirley it could be food

01:19:55heaven which was steak and cauliflower uh and vegetables uh it could be food hell which was rosado

01:20:01uh um thank you to everyone who voted i can tell you that 68 of people i know why i'm doing this

01:20:08pout on this look uh 68 of people want you to have heaven hooray so let's do it right mission

01:20:17stars adam smith cook me a steak please uh i'm gonna get rid of that uh in the fridge right what's uh

01:20:24what's the deal with cauliflower cheese why is that so exciting because i just think it's something that

01:20:28my grandmother used to make and also carrot and turnip is a staple in our diet you were talking

01:20:33about turnip here earlier yeah chop it all up with lots of butter fresh salt and pepper you like all

01:20:38that i like all that and just cauliflower with my mum's lovely cheese all over it it's yummy really

01:20:44you you have said though that the food is a bit like fuel it is you're not really like when i got

01:20:49home from work yesterday four eggs i just popped some spinach on the top bit salt and pepper and some

01:20:54cheese in it net that well that's all right i mean you've been busy haven't you yeah very busy

01:20:59always busy do you like a restaurant i love a restaurant i like being waited on by a nice

01:21:03waiter because my mother had that kind of job when she was younger so you know if you get to a nice

01:21:08restaurant and it's super kind it can be a real experience and i'm really excited to go with veto to

01:21:13your yeah it'd be great to have sure so that's going to be quite nice do you like an experience in a

01:21:17i love an experience shirley i can tell i'm up for many are you i am shirley was just explaining to me

01:21:26what the uh what the rumba actually is the rumba means is a vertical expression of a horizontal desire

01:21:32so think about that one yeah i've got it shirley footwork flexibility nice posture look at you over

01:21:39there doing your little thing with your pants i mean i think actually while i make a cauliflower cheese

01:21:44actually with your sway i think you're going to make a really great dancer i do

01:21:48we'll have to talk to strictly and see we can get you on won't we make that happen shelly yes please

01:21:56uh should we talk about wine yeah why not why not make it sexy because i like it like this

01:22:00i will of course make it sexy shirley your one should be just under the counter there should be a glass

01:22:04for you there so with your heaven i'm so pleased you got heaven uh i've got a cabernet sauvignon from

01:22:09australia and it's from a place called kunawara which is the capital of cabernet and this wine

01:22:14it's just so velvety and plush it's one of those deeply delicious mildly spicy because they've had

01:22:19it in smoked barrels but really rich and supple and delightful it's a what it's uh what should i

01:22:25say it's our tan reserve and it's 12 pounds 15 from the co-op it's one of those places that

01:22:30historically has been known for amazing quality fruit the first people used to go down there all

01:22:35the time and it's a 27 kilometer stretch of red soil over limestone that's the key to this perfect

01:22:41level of ripeness how are you finding it it's absolutely delicious i do have to go to work

01:22:47after this i'll be teaching a wonky chop chop char this afternoon but this is absolutely fabulous thank

01:22:52you it is a bit like the black currant in the velvet ball gown that i promise you always send me

01:22:55great wines though when i ask you so yes this is an exception as well it's fabulous thank you have you

01:23:01tasted yours i haven't yet i'm a bit busy surely a bit busy there's a lot going on over here um

01:23:10you uh you guys are actually doing dance classes we are do you want to share our experience that we

01:23:15have together oh yes we are going to dance with us classes it's all about you know having an experience

01:23:22we start we have lots of fun of course we have all the picture with everyone we dance with everyone

01:23:27and we in the future we will kind of you know dine with everyone we'll have dine with everyone travel

01:23:31with everybody dance with everybody yeah and it's kind of honestly giving up up and up and now during

01:23:38we are on tour yeah we're going to be on tour uh dancing with everyone and after night we go for uh for

01:23:44the show you know in the arena so people will come you could come for example to our classes maybe i will

01:23:49you will have a full day experience because in the morning you will come to dance with us classes

01:23:53you have a little you know twirl a little shimmy and after in the evening you can sit and enjoy

01:23:58me and shirley dancing i think it's enough about me dancing i think smith here what needs to shake a

01:24:06bit or whatever they say well oh you won't go if you say something i'll come on let's shimmy come on then

01:24:13what are you gonna teach me okay first we do a beautiful bow okay now spread your legs i will okay a bit

01:24:19soft in the knees yeah okay put up chest up chest up build and back let's go and one two three four

01:24:26yeah look at that he's moving i'm loving it nice and now he's in a circle circle great yeah anti-clockwise

01:24:40clockwise now design infinity infinity infinity i would have to give him a 10 forever because that's

01:24:47remarkable thank you thank you very good thank you thank you i appreciate it i want to know why you

01:24:57didn't have a go at that and give a little round shimmy have you not seen what's going on

01:25:03shimmy when you're walking shimmy when you're walking you can do it i'll drop things right that was

01:25:11cauliflower cheese uh so griet lots of griet which is delicious nutty griet um some cheddar uh as well

01:25:19and a bit of dijon mustard uh went into that that then gets chucked over a cauliflower which has been

01:25:24blanched um into the oven for about sort of uh 25 minutes or so then you've got some more veg i was just

01:25:31squeezing some of this so now we're looking there at a more wine for you it's good to go a little bit

01:25:35more wine good lord you like my wine shirley i love your wine i like your book i am still a fan the

01:25:42thing i love about it it's got all these wonderful vignettes from mum in it it giving you advice look

01:25:46here we are very audrey once again she's good she's good she's watching she watching hello audrey this is

01:25:52the second autobiography isn't it yes in 2017 i wrote my first behind the sequins and now i've just

01:25:58written i had more confidence to write this book yes so but my mum was a big part of it so i do it

01:26:03all not in chapters but in steps you know your vertical posture will be chapter one for example

01:26:09and she writes a little bit at the beginning i write some shirley shimmers at the end so i tried

01:26:13to make love really interesting connective connective and at the end my mother writes a letter to me 88

01:26:19years old she's never written as a longer letter it's normally best wishes love you mum but this is like

01:26:25it took me an extra day to do the audiobook with my mother's letter and you're visiting her every

01:26:29day back from tour when you can every day i take my day off it doesn't matter if i'm in newcastle

01:26:33i'll drive home to see my mum but she is a big part of well it's a delight thank you darling thank you

01:26:39you're a delight oh thank you i'll take it you're a delight too thanks come on back to me he's had

01:26:47enough air time uh did a steak and well that looks delicious how many how many people would that serve

01:26:54just you surely yeah you need to build up your calories for what's ahead uh anyway feel free to

01:26:59try it might be a bit hot uh it looks delicious sorry about the mess adam it's not usually like this

01:27:05right when you say that matt it's very tender i can tell you that so i made a cauliflower cheese

01:27:11the recipe's on the website we cooked a steak finished it in some butter some thyme some garlic

01:27:16splash of madeira get a nice kind of sweet glaze and then a bit of stock you can buy that kind of

01:27:20nice um uh beef sort of ju beef glaze just a little bit of that at the end how is it there's no paddle

01:27:28big enough i couldn't give you a 10 i don't know what i mean well oh sorry sorry i thought that was

01:27:34another kind of another one of your things you're definitely a 12 that is a different track this morning

01:27:44that melts in your mouth that the steak yeah

01:27:48uh how about the wine do you like the white house of wine with you i've had three glasses of

01:27:54the wine i know you like that don't you cheers cheers wow have you got any you can take away yes i'll

01:28:00give you a few bottles absolutely delighted to always my wine hose is always locked and loaded for you

01:28:05always uh and as a reminder the tour starts on the 23rd uh of january which i know is a friday

01:28:11um um i hope it goes well 30 30 shows thank you keep your energy up thank you well keep him on a

01:28:17leash absolutely this one needs a lot i mean he's looking after he's not just a dancing tool for me

01:28:24it's also food tool because i'm going to go around and eat every venue every city i can i can believe

01:28:28it yeah well brace yourselves he's coming to a town near you uh that's all for us today on saturday

01:28:34kitchen knife uh thanks to adam mandy veto ollie and of course shirley uh all the recipes from the

01:28:39studio on the website bbc.co.co.uk forward slash saturday kitchen i've got more best bites you

01:28:43tomorrow morning at 10 on bbc 2 and i'll be back here live next saturday with tom parker bowl susie

01:28:47lee adam by and clive myrie uh enjoy the rest of your weekend bye for now bye bye thanks y'all yeah

Saturday Kitchen - Season 2026 Episode 2

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