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00:00:01Good morning! We're all about creating comforting, cosy vibes today with a globe-trotting menu full of favourites guaranteed to
00:00:07make you feel good.
00:00:09This is Saturday Kitchen Live.
00:00:31Hi, welcome to the show. Gennaro Cantaldo, Jodie Nixon and Olly O'Hoculies are all serving up soul-soothing classics
00:00:39from their homelands and Olly Smith is keeping our glasses brimming with brilliant bargain matches in the drinks department.
00:00:45Now our special guest today was born to perform. She's the Olivier-winning, chart-topping, million-selling queen of UK
00:00:52soul who lights up lives wherever she goes.
00:00:54Whatever the weather outside, she's guaranteed to bring a bit of sunshine to your Saturday morning.
00:00:59Please welcome Beverly Knight!
00:01:03Beverly Knight!
00:01:05In the building!
00:01:07I love it!
00:01:07How are you Beverly Knight?
00:01:08I am just peachy, how are you?
00:01:10We're really well.
00:01:11How are you all? You good?
00:01:12Yes!
00:01:13I'm very excited now.
00:01:14I'm not allowed.
00:01:16I'm not allowed.
00:01:16I haven't introduced them yet.
00:01:17Nor them.
00:01:18You've got a busy year ahead.
00:01:19I have.
00:01:20It is a crazy year, but that's how I like it.
00:01:24How I like it.
00:01:25There's a tour, there's a play, there's a musical.
00:01:28It is jam-packed full of...
00:01:30It's all going on.
00:01:31Just me on stage basically.
00:01:32Do you like that kind of running from one thing to another to just kind of keeping your head busy?
00:01:36I do!
00:01:37I mean, the organisation is...
00:01:39I have a team for that.
00:01:40Okay.
00:01:41Because if it was up to me on my own, I'd be in trouble.
00:01:43Disaster.
00:01:44But I do just love doing what I love to do.
00:01:47Standing on stage, performing in whatever hat I'm wearing.
00:01:51I just...
00:01:52I love it so much.
00:01:53Well, we'll talk all about that a little bit later on.
00:01:55For now, let's see what's on the menu today.
00:01:57Gennaro, nothing says comfort like double carb.
00:02:00It is indeed.
00:02:01I'm going to make this fantastic Rhinocense Rinascimento Pasta Pie with three different
00:02:09meats.
00:02:10Pork, beef, chicken inside.
00:02:12Celery, carrots, onions, mushrooms, wine with a short pastry.
00:02:17Oh, with the whole recipe.
00:02:18With a short pastry.
00:02:19With a bit of sugar inside.
00:02:21That's sweet pastry as well.
00:02:21Because it is.
00:02:22Which you're going to make it.
00:02:23Sounds lunacy.
00:02:24A nut.
00:02:25It's not.
00:02:25It's so good.
00:02:27You'll love it.
00:02:27I'm worried about that pan.
00:02:28I can hear it sizzling.
00:02:30Look, look.
00:02:30It's easy.
00:02:32You start.
00:02:33Jodie, welcome to Sally Kitchen.
00:02:35Hello.
00:02:35How are you going to do your debut?
00:02:37You've got a tasty veggie twist.
00:02:39Yep.
00:02:39So I'm doing a really delicious, quite complex, rich, deep mushroom and lentil pie.
00:02:45Potage pie with a telégio pommes duchess.
00:02:49Oh, my God.
00:02:50I've lost all my words.
00:02:51Don't worry.
00:02:52We'll get it.
00:02:52A duchess potato on top.
00:02:53It's a telégio one.
00:02:54Well, it's delicious.
00:02:55It's in rehearsal.
00:02:56Absolutely delicious.
00:02:57Olya, you've got a dish that's deeply ingrained in, you say, the DNA of your country.
00:03:02Yeah.
00:03:03It's the national dish.
00:03:04Borscht.
00:03:05It's got chicken, it's got beans, it's got loads of vegetables and herbs.
00:03:09And it's just absolutely delicious and a dish that gives us strength.
00:03:13Beautiful.
00:03:13Gives us strength.
00:03:14You give me strength.
00:03:15I do, I certainly do.
00:03:16I give you all...
00:03:17Give me strength.
00:03:17Yeah, give me strength.
00:03:19That should definitely be my catchphrase at this point.
00:03:22Yeah, I've got an amazing array of drinks, actually.
00:03:24I've got, for Gennaro, I've got a wonderful red wine.
00:03:26Really rich and beefy and hearty, very much like Gennaro, actually, now I think about it.
00:03:29Beefy and hearty and joyful.
00:03:31What's the matter?
00:03:31I'm saying it's a beautiful wine.
00:03:33Thumbs up.
00:03:34He's given me such a beautiful compliment, there you go.
00:03:38There's a whole Fonz thing going on.
00:03:40I love the Fonz thing.
00:03:41I mean, I thought it was very Harrison Ford earlier on, but I think a combination of the two,
00:03:44like Han Solo meets the Fonz.
00:03:45Amazing.
00:03:46And I've got a Ukrainian wine.
00:03:47I've got really lovely non-alcoholic drinks as well, which are fascinating.
00:03:50Amazing flavours, different textures, some vibrant, some rich.
00:03:53You're going to love it.
00:03:54Also, last week, a little bit of a kind of bromance with Nicholas.
00:03:57Did you say that?
00:03:58Don't speak to me.
00:03:59I know.
00:03:59I feel very prickly about this.
00:04:01I mean, I can hardly better watch when you're with other men.
00:04:05OK.
00:04:06It's, er...
00:04:07Anyway, was it...
00:04:07I can't watch.
00:04:08Was it fun?
00:04:09Was it nice?
00:04:09Yeah, it was great.
00:04:10Good.
00:04:10Big Swede.
00:04:11He's great fun.
00:04:11He's lovely, isn't he?
00:04:12No, we love Nicholas.
00:04:13He's amazing.
00:04:13Yeah.
00:04:14You weren't even watching, were you?
00:04:15I was at a wedding, so no.
00:04:18Right, Beverly, you know how this works.
00:04:20End of the show.
00:04:20I do.
00:04:20Food heaven, food hell.
00:04:21What's your idea of food heaven?
00:04:23Food heaven, duck, deliciousness.
00:04:27I love loads of different things, but I particularly like duck at this moment and speaking to me.
00:04:34Yeah?
00:04:34I love it.
00:04:36OK.
00:04:36I love all this.
00:04:38So the duck speaking to you, what about hell?
00:04:40What's not speaking to you?
00:04:41Peas.
00:04:42Right.
00:04:42I hate peas!
00:04:44I hate them.
00:04:45I've hated them since I was a child.
00:04:47We went on holiday, and I was only five, and my mum said,
00:04:53Now when you're in holiday, you have to eat everything on the plate.
00:04:55And I was like, yes, mummy.
00:04:56So they had chicken, and potatoes, and peas.
00:05:02And because I'm a good girl, I did exactly what mum said.
00:05:04I ate everything.
00:05:05And then when I'd finished, I pushed the plate away and said,
00:05:08Mummy, I'm never eating peas ever again in my whole life.
00:05:11And you haven't.
00:05:12And I haven't.
00:05:13Never look back.
00:05:13And now you're famous.
00:05:15Do what you want.
00:05:16Yeah.
00:05:17I don't want the peas.
00:05:18I don't want them.
00:05:19What's the sardine thing?
00:05:20Well, they're the most like...
00:05:23No?
00:05:24Of all the fishes.
00:05:25Okay, of all the...
00:05:26You've got bass and these wonderful fishes, and then sardines.
00:05:29Yeah, okay.
00:05:30That face.
00:05:31All right.
00:05:32Well, what Beverly gets to the end of the show is down to you guys at home.
00:05:35So, will you go for her food heaven and continue our pancake at Lunar New Year celebrations?
00:05:39So, I'm going to take comfy duck legs.
00:05:41I'm going to crisp them up in the oven before shredding and serving with homemade plum sauce,
00:05:45pickled moolies, spring onions, cucumber, and rice pancakes to wrap it all up in.
00:05:50Duck pancakes!
00:05:52Or will I convince her on her food help by using her love of Indian food?
00:05:56So, I'm going to use some tinned sardines to make fiery coconut and tomato curry with
00:06:01a side of aloo matah, which is a spicy potato and pea dish, the ultimate hellish side for
00:06:07Beverly.
00:06:08Log on to the website.
00:06:09It's not up to you.
00:06:10Don't be moaning.
00:06:11Log on to the website.
00:06:12You view the terms of privacy notices and have your say.
00:06:15Right, Gennaro.
00:06:16Yep.
00:06:17Pasta pie.
00:06:18Pasta pie.
00:06:19Well, it's not just a pasta pie.
00:06:21It's an historic pasta pie.
00:06:24This is still locally made, and we bring it back now.
00:06:28This is the beginning of the Italian recipe and food.
00:06:31Right.
00:06:31So, what I want you to do, first of all, I'm...
00:06:34Look at those lemons.
00:06:35I know, I just...
00:06:35Come back to those in a minute.
00:06:36Yes, I did.
00:06:37I brought them the other day when I came back from Italy.
00:06:40Salad bag.
00:06:41Nice.
00:06:41Oh, yeah, nice salad.
00:06:43Right.
00:06:44Do you want me to make pastry?
00:06:45Pastry.
00:06:45Butter, flour, three yoke of eggs, and don't forget the sugar inside.
00:06:49Okay, so it was sweet pastry.
00:06:51It is.
00:06:52In those days, over 200 years ago, you know, that...
00:06:55Everything, you have to have a little bit of sweet inside.
00:06:58Okay.
00:06:58Inside here.
00:06:59You want a bit of lemon zest in this?
00:07:00Yes, yes, yeah.
00:07:02Ah, ah, ah, ah!
00:07:02Be respectful of this beautiful lemon.
00:07:05You pitch him up, believe the leaves.
00:07:07They're beautiful.
00:07:08Look!
00:07:09Smell!
00:07:10That...
00:07:10That was the best noise I've ever heard on my TV.
00:07:13It was...
00:07:14Sorry.
00:07:14Just a little.
00:07:16It was quite funsy.
00:07:17Distressed.
00:07:18Distressed.
00:07:19Anyway, nice lemons.
00:07:21Nice lemons.
00:07:24Right.
00:07:24Inside here, I have some olive oil.
00:07:27Yeah.
00:07:28Because I'm going to do the filling.
00:07:29Fantastic.
00:07:30Already boiled some pasta, which is rigatoni.
00:07:34And you can see here, I've got bay leaves first.
00:07:37Mm-hmm.
00:07:37Because it's very important to get a flavour.
00:07:39And then I have onions, carrots and celery.
00:07:44Okay.
00:07:44That is good.
00:07:45Let this wait a little bit.
00:07:47Just a little bit.
00:07:48Okay.
00:07:49In the meantime, not the mushroom yet.
00:07:52In the meantime, while it's waiting, you've got the chicken and you have beef.
00:07:57Okay.
00:07:57And then you have lovely Italian sausages.
00:08:00But any sausage will do.
00:08:01But if they're done.
00:08:02So nice, coarse...
00:08:03Coarse, yeah.
00:08:03Are they fennel sausages?
00:08:04They're fennel sausages, yeah.
00:08:06Okay.
00:08:06But if you don't find a...
00:08:08If they're not fennel, that should be okay.
00:08:10Look at that.
00:08:10My goodness me.
00:08:12This is really good.
00:08:13So this sweet pastry sounds strange, but works really nicely.
00:08:18It does indeed.
00:08:19Especially in those days.
00:08:21Don't forget the sugar used to be very expensive in those days.
00:08:24Okay.
00:08:24But they used the honey as well, which was really, really good.
00:08:28So would this be found on kind of grand banqueting tables?
00:08:31It is indeed.
00:08:32Which is kind of a show off.
00:08:32It is a shop that was just for the rich people.
00:08:36In those days, original, in those days, was made with awful.
00:08:40And then they used to put the truffles inside.
00:08:42And while the mushrooms inside, there was combination, everything.
00:08:48Actually, from Tommaso di Lampedusa, he mentioned in his book,
00:08:53and then in a very famous film, The Gatto Pardi,
00:08:57they mentioned the Prince of Salina,
00:08:59that his sister was making this fantastic dish.
00:09:02Now we go back to Renaissance, over 200 years ago.
00:09:06I need to get a spoon.
00:09:07Look at where I get a spoon.
00:09:08Look.
00:09:09Crabette.
00:09:09Ooh.
00:09:11That is special.
00:09:12Then you mix everything together.
00:09:15You seal everything.
00:09:16And then you have the mushrooms now.
00:09:18Okay.
00:09:19Fantastic.
00:09:19You watch me.
00:09:20I am watching you.
00:09:21We're all watching you.
00:09:23Do properly everything you do.
00:09:24Yes, sir.
00:09:25I don't know what.
00:09:26So this is from your new book.
00:09:30It's a very different book.
00:09:31It is indeed.
00:09:31It's in Italy, and it's about recipes that are dying out.
00:09:34It died out.
00:09:35But it's locally.
00:09:35That's a really nice concept for a book.
00:09:37It is indeed.
00:09:38But it's-
00:09:38Was that you, or was that a publisher?
00:09:40Huh?
00:09:42So this recipe, this book.
00:09:44Publisher.
00:09:44It's about, it's about, we researched for two years.
00:09:48Okay.
00:09:48It's about a recipe almost disappeared, but it's still regional and locally made.
00:09:55Right.
00:09:55They're not making every day.
00:09:56So we bring it back.
00:09:57It's to bring back the culture.
00:09:59To bring back the passion.
00:10:01I love the idea.
00:10:01And the simplicity.
00:10:03I love that.
00:10:03Olly, Olly Smith has a book over there.
00:10:05Yeah.
00:10:05It's a lovely idea because, you know, as you were saying earlier on in rehearsal, Gennaro,
00:10:09you know, saving the food culture of a nation is saving the whole culture.
00:10:13It's vital.
00:10:13And what I love is all of these recipes tell you when they're from.
00:10:16So I've got here the chickpea and chocolate pastries.
00:10:19Chickpeas.
00:10:20Delicious.
00:10:21Chichi.
00:10:21Beautiful.
00:10:22That is really good.
00:10:23Go to Emerson well.
00:10:24It says from the olden days, that one.
00:10:26But more specifically, from the 1930s, I've got the Pope's pasta dish.
00:10:30Sorry, sorry.
00:10:31That was from the olden days.
00:10:32That's what it says.
00:10:33From the olden days.
00:10:34I know.
00:10:34But this one actually is from the 1930s and it looks great.
00:10:37We give him a little twist.
00:10:39We give him a little twist as well.
00:10:41By the way, let me just carry on.
00:10:43We're not using this?
00:10:44No, it's too much.
00:10:46We have here celery, carrots and onions.
00:10:49Bay leaves first.
00:10:50Mushrooms.
00:10:51Seals everything with three meat and lovely wine.
00:10:55How do you like it?
00:10:56This is good wine.
00:10:57Always.
00:10:58All the wine you cook is the wine you drink.
00:11:01Seal them a little bit.
00:11:03Okay, let the wine evaporate it.
00:11:07I put some salt inside.
00:11:08What you got inside?
00:11:09I'm just making your egg wash.
00:11:10Oh, good.
00:11:11So it's ready later.
00:11:12And that is done.
00:11:13So, we got one here.
00:11:15Already, mate, for time sewing.
00:11:17You can see, we're putting it back.
00:11:19That is good.
00:11:20I use this one.
00:11:21Don't really touch it.
00:11:22I'm going to put some pasta inside.
00:11:24Oh!
00:11:24Hey!
00:11:25Well done.
00:11:27It's learning every day.
00:11:29You need a maestro to teach.
00:11:30He's learning from the maestro.
00:11:32That's right.
00:11:32So, inside here is marshmallows.
00:11:34So easy.
00:11:35Put 50 grams of butter.
00:11:38I think it's 25 of butter.
00:11:39A bit of flour inside.
00:11:41Okay.
00:11:41Mix, milk, and then you have a lovely base.
00:11:44Don't forget, parmesan is already inside here.
00:11:47Don't have a top if it's burnt.
00:11:49Okay.
00:11:49I can see that.
00:11:50Right.
00:11:51So, how long does that cook for?
00:11:52That is cooked for about 25 minutes.
00:11:55Then it looks like that.
00:11:56It looks like that.
00:11:58Then, with this one, we cooked some pasta.
00:12:02Some ricardone.
00:12:03If you don't have ricardone, have some different sort of pasta.
00:12:06You can put it inside there.
00:12:08Hold on.
00:12:08Just watch it properly.
00:12:10Make sure you do it now.
00:12:11I mean, there's not a lot I can go wrong with.
00:12:14No.
00:12:15You never know.
00:12:16Where's the pasta?
00:12:17Pasta's behind you, chef.
00:12:18Okay.
00:12:18Can you get it?
00:12:18Yeah, I'll get it.
00:12:20Let's go.
00:12:21Put them inside here.
00:12:22Yeah.
00:12:22I put a little zest on it.
00:12:24Should I do this too?
00:12:25Yes, of course you have to do that.
00:12:26Okay.
00:12:26Look, you drop one.
00:12:27Just stir them up properly.
00:12:28Yeah.
00:12:29I'll help you now.
00:12:30I'll go get it.
00:12:31I'll get it.
00:12:33You know, you lay it with this beautiful pastry.
00:12:36Sweet pastry.
00:12:37You'll love it.
00:12:38But, if you have any left, you can also use for mac and biscuit or something else.
00:12:43Because there's a lot of sugar in that pastry.
00:12:45It is indeed.
00:12:46But, when you taste it, you will understand why.
00:12:48In those days, they used to love something with sugar.
00:12:51Don't forget, the original was made with opal.
00:12:53You know.
00:12:54So, I mean, it's a nod to sort of decadence.
00:12:57No.
00:12:57But, they used to be on a big banquet.
00:12:59You know, they used to have all this one.
00:13:01Now, put them inside.
00:13:02Good boy.
00:13:03I like the way you're doing.
00:13:04Good.
00:13:05Good.
00:13:06Don't forget the bay leaves.
00:13:07The bay leaves are in there, chef.
00:13:08Yeah, leave them inside.
00:13:09So, when we try to cut, they won't cut it.
00:13:12Right.
00:13:13That's good.
00:13:14Once you've done this one, so very kindly, you know, half an hour ago, beautiful Gemma,
00:13:20she made this one.
00:13:21Oh, God.
00:13:21I hope it come out from here.
00:13:23Can you do it?
00:13:24Hang on.
00:13:25Hang on.
00:13:25So, a bit of that rare.
00:13:26Well, not really needed.
00:13:28Okay, great.
00:13:28All right.
00:13:29Put this one on top of me, because if you break, I'll break it.
00:13:32Oh.
00:13:33You see.
00:13:34Thank you so much for letting me do this.
00:13:37You're a chef.
00:13:38You're supposed to know how to do it.
00:13:39Wow.
00:13:40That sounds really, really stuck.
00:13:43Oh, gosh, man.
00:13:43Very stuck.
00:13:43I know.
00:13:44Just put the knife, pallet knife you need there.
00:13:48Oh, that was enough.
00:13:49Okay, we're getting it.
00:13:49We're getting it.
00:13:50It's fine.
00:13:50You got it.
00:13:51It's sharp.
00:13:51Fine, fine, fine.
00:13:52Just put them on top.
00:13:52Fine, fine, fine.
00:13:53Fantastico.
00:13:54You close it.
00:13:55Now you're crippling.
00:13:56You know how to cripple him properly?
00:13:58Yeah, I'll tell you what.
00:13:59Yeah.
00:14:00You show me while I do some more work.
00:14:02Yeah.
00:14:03If you want to make Genaro's pasta pie at home, you can find the recipe at bbc.co.nk.
00:14:07or you can scan the QR code below and it'll take you straight to this dish.
00:14:12Which is quite involved, I think it's fair to say.
00:14:14You need two people to make it.
00:14:16You do need two people.
00:14:17One really quick one.
00:14:18One really quick one.
00:14:19Three.
00:14:19Three.
00:14:20You need a team of home eggs as well.
00:14:23But it is worth it.
00:14:25I mean, it's pastry.
00:14:26You make pastry and then you...
00:14:29Yeah, I don't know what to say.
00:14:31One big pastry.
00:14:33Make a pie.
00:14:34Pie.
00:14:35Now you brush this one with the egg yolk and a little bit of milk.
00:14:39Have you put some milk inside that?
00:14:41Thank you very much.
00:14:42Okay.
00:14:42So how's the rest of life?
00:14:44All right.
00:14:45Everything is okay.
00:14:46Fantastic.
00:14:46Very, very busy.
00:14:48Yeah.
00:14:48All over the place.
00:14:49You know, especially with the new book.
00:14:51Yeah.
00:14:52Which will be presented almost everywhere.
00:14:54And, you know, Saturday Kitchen, you know.
00:14:57Yeah.
00:14:57How many years?
00:14:58I'm always here.
00:14:59I'm always find you.
00:15:00A day is joy.
00:15:01Let me give you a kiss.
00:15:02Oh!
00:15:05That's good.
00:15:06Now, because you do everything, put them in the oven.
00:15:09Go on.
00:15:09Right, okay.
00:15:10One hundred seventeen, one hundred and eighty.
00:15:14Can you make me a salad?
00:15:14Oh, yes.
00:15:15Let me wash my hands first.
00:15:16Yeah, fine.
00:15:17Okay.
00:15:17One hundred seventeen, one hundred and eighteen.
00:15:20Right.
00:15:21For forty-five minutes.
00:15:24Not one minute more and not one minute less.
00:15:27Yes.
00:15:27Right.
00:15:28This is, would be nice to be served with a nice little bit of a salad.
00:15:32Yeah.
00:15:33It's to refresh it.
00:15:34I just put my, just a little bit, so I clean the place properly.
00:15:38Okay.
00:15:38And, look at this lovely amalfi lemon.
00:15:40I'm gonna cut this up.
00:15:42Look, look, look the first, look this amalfi lemon first.
00:15:45I mean, your lemons are great, mate.
00:15:47But, look at this.
00:15:47Let's look at this.
00:15:48This is the star of the show, right?
00:15:50Didn't it?
00:15:50You made it.
00:15:51No, I didn't make it.
00:15:52Everyone knows I didn't make it.
00:15:55Gemma and the homemade.
00:15:56Look, look.
00:15:56I left the leaves here.
00:15:57Okay.
00:15:58Then, just like, just all the lovely lemons everywhere.
00:16:04That is so good.
00:16:04And then, you get a lovely, beautiful extra virgin olive oil.
00:16:08Oh, mix up.
00:16:11Let's go for a touch of a salt.
00:16:13Look at that!
00:16:15Oh, wow.
00:16:16A little bit of salt.
00:16:18Just a little bit.
00:16:19Just a minute.
00:16:21I've reached my hands.
00:16:23Okay.
00:16:23Just lovely.
00:16:24Can you put some zest of lemon on top of this one, please?
00:16:27Yeah.
00:16:28Stick it on a plate, yeah?
00:16:29Okay.
00:16:30Just a little bit.
00:16:32Yeah, they've got some of that.
00:16:32Good.
00:16:34And...
00:16:34Also, how many lemons do you bring back?
00:16:38Are you allowed to do that?
00:16:39I should...
00:16:39I should...
00:16:40Can you do that?
00:16:41Yeah, my Chloe, my daughter Chloe, she said to me,
00:16:44did you want anything?
00:16:45Lemon.
00:16:46So, I filled it up in the bag.
00:16:48Beverly, this is coming over to you any second now.
00:16:50You can bring it.
00:16:51Remind us what this is called.
00:16:52It is called, what, simple dish, pasta pie, 200 years old recipe.
00:16:57Renaissance with a beautiful short pasta with sugar inside, made by Matt.
00:17:03Brilliant!
00:17:04Oh!
00:17:04Got it!
00:17:08Yeah!
00:17:10Let's play noises.
00:17:12Play noises.
00:17:13Oh, well.
00:17:13Holly, talk about drinks.
00:17:15Oh, I've got some lovely drinks.
00:17:16Well, Gennaro, I tasted this, obviously, in rehearsal.
00:17:18What a superb dish.
00:17:19It's just...
00:17:21It's just so full of joy.
00:17:22And full of flavour.
00:17:23And for that, I've got a red wine that's boosted.
00:17:26So, this is Mila Fiore, a passimento.
00:17:30And it's ÂŁ8.50 from Tesco.
00:17:31Now, a passimento means they've used air-dried grapes.
00:17:34So, the grapes are Corvina and Merlot.
00:17:35They're already really juicy and flavoursome.
00:17:37But when they air-dry them in these frutaglio, these lofts, you get intensification of flavour.
00:17:42All the water evaporates, and they get really bold, but without getting bitter.
00:17:47So, incredibly juicy, really vibrant, and it's a wonderful, wonderful wine.
00:17:51It's the sort of wine that, on a drizzly day, makes you feel like all of the sunshine's coming back.
00:17:56You just know that it's coming back.
00:17:57Mmm!
00:17:58And it's a great price as well.
00:17:59ÂŁ8.50 for that.
00:18:00I love it.
00:18:00And for a non-alcoholic option, I've got an Italian icon.
00:18:04Crodino.
00:18:04It's been going since the 60s.
00:18:06It's ÂŁ2.50, widely available.
00:18:07I love Crodino.
00:18:08Yeah, I love Crodino.
00:18:09And usually it's an aperitif, but I think because it's quite bittersweet, it's a contrast to the rich flavours in
00:18:15the dish.
00:18:15So, you've got a bit of sunrise in your glass.
00:18:17That's really nice, that.
00:18:18This is very nice.
00:18:19But that's like Marmalady waking you up in the morning, kind of.
00:18:22Yeah, I agree.
00:18:23And you could do all sorts with it.
00:18:24Oh, yeah.
00:18:24Isn't that great?
00:18:25That's fabulous.
00:18:26Yeah.
00:18:27Bittersweet.
00:18:27Bittersweet.
00:18:28And I think they used like 15 different botanicals in it and all that complexity.
00:18:31For the price, really good value as well.
00:18:33Mmm.
00:18:34How is the food?
00:18:35Delicious.
00:18:36Oh, thank you, Tara.
00:18:37I'm about to go in like fully.
00:18:39Here we go.
00:18:40Olya, how is that?
00:18:41Really comforting, like the inside bit is just something that you would eat at home, but because
00:18:45it's encased in this beautiful pastry, it's also quite a showpiece, isn't it?
00:18:49So it's just like...
00:18:50The sweet pastry I think was really interesting.
00:18:52And that little bit of lemon in it really works.
00:18:54It's sort of a bit of brightness, bit of sweetness, bit of richness.
00:18:57Honestly, Gennaro, it's a dish for all seasons.
00:18:59It's nice, right?
00:19:00Stunning.
00:19:01Yeah.
00:19:01This is absolutely stunning.
00:19:03I love you all.
00:19:04I mean...
00:19:06It is indeed.
00:19:07Well, don't forget, you know, that is over a 200 years old recipe and more.
00:19:13Renaissance.
00:19:13I can't say the word.
00:19:15Renaissance.
00:19:16It's actually, it's 300 years it goes back.
00:19:19I know we're laughing, but it's really important that you keep these recipes alive.
00:19:21Very important.
00:19:22And try to bring it back.
00:19:23I agree.
00:19:24You're in charge of what I cook at the end of the show, but will you go for Beverly's
00:19:28idea of food heaven?
00:19:29And mine, as that happens.
00:19:30Crispy duck pancakes with plum sauce.
00:19:32Or her idea of food hell, tin sardine and coconut curry with spicy aloo matter.
00:19:37Log into the website now and have your say.
00:19:39Right.
00:19:40We're going to catch up with Rick now and he's leaving Penang behind, heading to another Malaysian
00:19:44island for his version of a squid game.
00:19:45Take a look.
00:19:54Being an admirer of Joseph Conrad, I can't help but think what he must have seen here
00:20:00100 years ago when Penang was enjoying a trade boom in tin, cloves, nutmeg and pepper.
00:20:06And, of course, it was linked by ships sailing to Rangoon, Madras and Singapore.
00:20:12So there would be miles of these little piers and warehouses, busy loading cargo.
00:20:17For Conrad, this place would have been manna from heaven for his novels.
00:20:23There's not a great deal of love, generally speaking, for old buildings in the Far East.
00:20:28I know the Chinese, for instance, would rather have brand new ones.
00:20:32My great grandfather was a Methodist missionary in Guangzhou in China.
00:20:38I went out there recently to do a TV programme about him and his mission is now a Starbucks.
00:20:49Penang didn't disappoint and I'd go back like a shot purely because of the food.
00:21:00I'm off to Langkawi Island to the north of Penang.
00:21:04This is a place I know well.
00:21:05I've been on a few holidays here, staying in traditional houses like this.
00:21:10I really like it, although these places are not mosquito-proof.
00:21:14But you do feel you're actually in a strange and romantic place
00:21:19and not in some air-conditioned high-rise hotel with Muzak.
00:21:26All the time I've been making seafood programmes,
00:21:29I've always wanted to go out squid fishing.
00:21:32Well, I have been out on one or two occasions, but we didn't catch anything.
00:21:36But tonight it's gonna happen.
00:21:39It's a very calm sea, the tide's right, there's loads of squid at the moment and it's overcast.
00:21:45Yes, it's gonna happen.
00:21:51Well, all I do know is that they put these lights on,
00:21:54they're waiting for the squid, for it to get dark,
00:21:58and then they'll turn these lights on and just as it's getting dark,
00:22:01apparently that's the best time the squid will come to the surface.
00:22:05So we're all waiting with bated breath.
00:22:09I love this.
00:22:11I always think that fishing's a bit like gambling.
00:22:13You don't really know the outcome.
00:22:16You could have a brilliant night,
00:22:17but then again it could be what the fishermen in Cornwall call a black net.
00:22:22Nothing.
00:22:23I don't know how this rain affects the squid,
00:22:26except it makes everything turn quite surreal, almost dreamlike.
00:22:31And although I'm soaked through with warm rain,
00:22:34I wouldn't have missed this for the world.
00:22:37The lights that attract the squid work best when the moon is hidden by cloud,
00:22:41or indeed when it's a sliver, a new moon, so the squid won't be distracted by it.
00:22:46Now for the moment of truth.
00:22:54Like moths to a flame, I can only imagine the squid swimming towards the light,
00:23:00and their eventual doom.
00:23:02Throughout my travels in Southeast Asia and the Mediterranean as well,
00:23:06this has been a common sight.
00:23:08Hundreds of twinkling lights a mile or so from the shore, tempting squid to the surface.
00:23:15Well that's it, the mystery's been revealed.
00:23:17I didn't quite know how it was done, now I do.
00:23:20But I've never seen anything like that netting before.
00:23:23And the way he changed the lights, he used the white lights to bring the squid up from deep down,
00:23:29and the red lights to bring him right up to the surface.
00:23:32So he just zaps the red light on when he's just about to throw the net,
00:23:36and then throws the net.
00:23:37And I mean he's catching so much.
00:23:40I've just found out he can catch as much as 80 kilos a night,
00:23:43so it's really good fishing at the moment.
00:23:46I was told by the fishermen that the coming of the rain was a godsend,
00:23:50because it broke up the surface of the water, so the net would be harder to spot.
00:23:58I cooked squid back at home in Padstow,
00:24:01and got some seriously fresh ones from Cornwall, cleaned them,
00:24:04and put them on skewers on the barbie.
00:24:07That night on those squid boats was just wonderful.
00:24:10And just the whole vision of those lit up boats everywhere,
00:24:14and it was so warm and peaceful and barbie.
00:24:17It did rain a bit, but it's warm rain.
00:24:19Well, the next night we went to a night market in a village somewhere on Langkawi,
00:24:25and I saw them making satays,
00:24:27they were making chicken and beef, and these squid ones.
00:24:29And they were marinating the squid and something,
00:24:31but I wasn't quite sure what it was.
00:24:33So I made this up.
00:24:34I'd just taken some fish sauce and lime juice and some sugar,
00:24:39and just roasted some spices, cumin, coriander, and a bit of chilli,
00:24:43mixed it all up.
00:24:44It's pretty good, and it's very nice squid too.
00:24:49To set the squid off to perfection, make a dipping sauce.
00:24:53To start with, fry off the usual suspects, all finely chopped.
00:24:58They are shallots, garlic, ginger, and a red chilli or two,
00:25:02in a light vegetable oil.
00:25:04You just want to soften them and start to flavour the oil.
00:25:08Try not to let them take on any colour,
00:25:10and then get them smartly off the heat.
00:25:13When it's cooled down a little, put it into a small bowl
00:25:17and add some light soy sauce and the juice from a couple of limes.
00:25:21Then some sugar, preferably palm sugar,
00:25:25but brown sugar is okay if that's all you have.
00:25:27Now some chopped peanuts, a little more oil,
00:25:30and the remains of the marinade that the squid has been soaking in.
00:25:36Lastly, stir in some coarsely chopped coriander,
00:25:39and then all you have to do is sear the squid satays over your charcoal barbecue
00:25:44until you see the edges begin to caramelise.
00:25:47No need to take them further than that.
00:25:50I really like collecting dishes like this on my travels.
00:25:54They say travel broadens their mind.
00:25:57Well, it certainly extends one's cooking repertoire.
00:26:00Set them onto a warm plate and call your guests.
00:26:04Now it's just a question of dip and tucking.
00:26:08Well, I must say, just looking at that, it's bound to be nice,
00:26:11but I do think it is very bad manners for us television cooks
00:26:14to try our own food and say how delicious it is.
00:26:19But it is. Very.
00:26:26Thanks for that, Rick.
00:26:27That actually looked delicious, right on my street there.
00:26:30Now, Beverley, Rick was in Malaysia there.
00:26:32You've just come back from Malaysia.
00:26:33Yeah, we just came back.
00:26:34We went to Langkawi.
00:26:36Nice!
00:26:37It was our friend's wedding.
00:26:38Yes, it was an actual holiday.
00:26:39That's where he was.
00:26:40In Langkawi.
00:26:41Oh, fantastic place.
00:26:43Very nice.
00:26:44Really, really lovely.
00:26:45So I'm going to do a little Malaysian dish.
00:26:48It's not a lot of curry, it's just lots of spices.
00:26:50I blitz up the shallots, the garlic, there's some chilli paste,
00:26:54a little bit of shrimp paste here,
00:26:57a bit of lemongrass, sugar, a little bit of tamarind, not too much.
00:27:01That's it, really, and some seafood.
00:27:04Fabulous.
00:27:04So I'll open those.
00:27:05Smells good.
00:27:06Right, so I'm going to get...
00:27:07Oh, and I'll just finish with a big handful of basil.
00:27:09So I'm going to get on with this.
00:27:10In the meantime, let's talk about the new play,
00:27:14which Maria Rosetta.
00:27:15I am so excited to do this.
00:27:18But, I mean, let's talk about your character.
00:27:21Yeah.
00:27:22So, Sister Rosetta Tharp, she was a blues and mostly gospel-singing,
00:27:30guitar-shredding whirlwind of a woman.
00:27:33She came into prominence in about the 1930s
00:27:39and completely kind of took everyone out
00:27:43because her guitar playing was so stellar
00:27:46and her singing, of course, especially in churches.
00:27:49They were like, wow, who is this phenomenal woman?
00:27:52And so I'm playing her on stage in Maria and Rosetta
00:27:56at Soho plays, which I'm very excited and privileged,
00:28:00feel very privileged and honoured to play her.
00:28:02But, I mean, for people who maybe don't know,
00:28:04Olly and I were discussing this,
00:28:06because you were a big fan, aren't you?
00:28:07I'm a mega fan.
00:28:08This woman was incredible.
00:28:09She's the godmother of literally everything.
00:28:11You know, all kind of rock music, everything we know,
00:28:14whether it was Elvis, Carl Perkins, they all kind of looked at her.
00:28:17They did.
00:28:18But there's the stance as well.
00:28:19It's the style and the way she stood with her guitar,
00:28:21this big old Gibson guitar, and she'd just,
00:28:23she'd roll her hips and she was incredible.
00:28:27Yeah.
00:28:28She, for me, she's on the Mount Rushmore of architects
00:28:32of rock and roll alongside your Chuck Berries
00:28:36and people like that.
00:28:37Little Richard.
00:28:39Overlooked.
00:28:40It's kind of criminal that, yes, we all know who Elvis was.
00:28:43Yeah.
00:28:44Chuck Berry and that.
00:28:45But this woman was the predecessor to all that, wasn't she?
00:28:48Pre all of those guys.
00:28:51And her styling is what they then took
00:28:54and it exploded into this thing called rock and roll.
00:28:59But she, she was, she was quite a phenomenon.
00:29:02Not only of her time, but even now.
00:29:04Because if you think there's a, there's not that many women in, in music
00:29:11who are known for playing their guitars and singing.
00:29:14In country music, yes.
00:29:16A little bit more in rock.
00:29:17Yeah.
00:29:17And a little bit more in, a little bit in, in pop.
00:29:20You think Taylor Swift and that.
00:29:22But that whole kind of archetypal rock god, you would think of a man.
00:29:26Yeah.
00:29:27In front of a huge arena with his guitar, you know, slash style or whatever.
00:29:31Eddie Van Halen.
00:29:33Yeah.
00:29:34But, Sister Rosetta did that first.
00:29:36She was the first to do an arena gig.
00:29:40She got married to husband number three.
00:29:43And the, the reception was a gig in front of 25,000 people.
00:29:48Really?
00:29:48Wow.
00:29:49Wow.
00:29:50I mean she was, I was, I was watching some old footage the other day.
00:29:54Yeah.
00:29:54And she was, she was quite an, an eccentric, I thought.
00:29:58Oh, yeah.
00:29:59Quite a show woman and an eccentric.
00:30:00She, she really was.
00:30:02She wasn't, she was her own, she was one of one.
00:30:06She was one of one.
00:30:07But then, well.
00:30:08But then you look at it in, in today's terms and you go, yeah, she's, she was this.
00:30:11But at the time, this, in, in segregated America.
00:30:14Yeah.
00:30:15And there's, there's this woman who's, who's just holding an audience.
00:30:18And then it panned around to the audience.
00:30:20It was all white.
00:30:21Yep.
00:30:21Which I was just fascinated.
00:30:23I just found that absolutely fascinating.
00:30:24Well the, the, the footage that is available online that most people see when they Google
00:30:31Sister Rosetta Thar.
00:30:32Yeah.
00:30:32Is of her on a disused train platform.
00:30:36Manchester.
00:30:37In a, yeah.
00:30:38Charlton Come Hardy.
00:30:39Yeah.
00:30:39Manchester.
00:30:40Yeah.
00:30:41And it was a TV show that was put together called The Gospel Caravan.
00:30:46And it featured Muddy Waters was there and some other musicians.
00:30:49But Sister Rosetta stole the whole thing.
00:30:52Because she's there in a white coat and her Gibson SG1.
00:30:57She don't, she don't.
00:30:58Just jamming.
00:30:59It gave me a little bit kind of Nina Simone.
00:31:02Just, because I remember this.
00:31:04The presence.
00:31:04The presence of her.
00:31:05It was the presence, but it was also, it wasn't, you know, the fact that she had that
00:31:09big old coat on.
00:31:10Yeah.
00:31:10It was all about the performance.
00:31:12And none of the costumes, no costumes or anything like that was it.
00:31:17And yet she was, she was showy.
00:31:19But I think there's something about that performance of her all in white with the white guitar.
00:31:24Hmm.
00:31:25Just holding the audience.
00:31:26And in the audience, in the audience was Eric Clapton.
00:31:31Wow.
00:31:31There was Jeff Beck.
00:31:33Yeah.
00:31:33Wow.
00:31:33There was the late Brian Jones of the Rolling Stones.
00:31:37I mean, you know, you had these future British gods of music who would just sat there like,
00:31:45Oh my God.
00:31:46Just soaking it up.
00:31:46Seeing how it's done properly.
00:31:47Seeing it.
00:31:48And that's exactly why they went.
00:31:49They wanted to see the blues done the way that it's supposed to be done.
00:31:53I love her recordings now, because they are of the time.
00:31:56You know, you've got some crackle on it, but it gives loads of atmosphere.
00:31:58I don't want AI to clear it up.
00:32:00But I'm so excited about you performing her, because you're the only person who can.
00:32:04Oh, thank you.
00:32:04Your amazing voice.
00:32:05You know, you've won so many awards for performing at Whitney, wasn't it?
00:32:09I was in The Bodyguard.
00:32:10Yes, she was in The Bodyguard.
00:32:11Lots of other theatre.
00:32:11Honestly, I could not be more excited that you are playing Sister Rosetta Park.
00:32:15Me too.
00:32:16It's amazing.
00:32:16Me too.
00:32:17But I'm not alone.
00:32:18I share the stage with, because it's called Marie and Rosetta.
00:32:23Marie Knight was a gospel singer who Sister Rosetta plucked from obscurity.
00:32:29Yeah.
00:32:29And thought, she's going to be a star.
00:32:31I'm going to partner with her.
00:32:33I'm going to help launch her.
00:32:35But also, I'm going to hopefully lean on her to get back into the church's good graces,
00:32:40because the churches had really turned their back on Sister Rosetta, because she was singing
00:32:45in the cotton club, you know, night clubs.
00:32:47Right.
00:32:48So, they weren't happy with her.
00:32:49And of course, her guitar shredding and all of that.
00:32:51They just weren't happy.
00:32:52So, Rosetta and Marie formed a partnership, and our play takes us to that first day in
00:32:59the rehearsal room, which was a funeral home.
00:33:02Right.
00:33:02Because you couldn't stay in hotels, because African America in Mississippi in 1946.
00:33:08It wasn't going to happen.
00:33:09So, they're rehearsing in a funeral home, and they're figuring out their show.
00:33:13Wow.
00:33:14How is this going to work?
00:33:15Is it going to work?
00:33:16Yeah.
00:33:16And of course, we find out about their loves, their lives, husband one, two, three, all
00:33:22of that.
00:33:22And of course, the great music.
00:33:24Yeah.
00:33:24It's punctuated by the great music all the way through.
00:33:27Beverly, you've obviously got, there's a lot of fans at home watching the show today,
00:33:30wanting to go and see this.
00:33:32Yes.
00:33:32Including, lovely Floetta Benjamin.
00:33:35Yay!
00:33:35Queen!
00:33:35She sent us a text.
00:33:37Yes, she sent us a text saying, wishing you, wishing lots of love.
00:33:40Oh, that's lovely.
00:33:41Sending you, yeah, lots of love and success.
00:33:44Oh, that's so great.
00:33:45So, yeah, I'm just, I'm thrilled that we're going to be putting this on the West End.
00:33:49Myself, and my co-star, Donbiz Odwa and Lovel, beautiful Zimbabwean name.
00:33:55And an all-female band as well, so.
00:33:58Very cool.
00:33:58Yeah, because I'm not playing guitar, because I can't play like that.
00:34:01You need to be able to shred, and I just, yeah, it's not my bag.
00:34:07Right, let me just recap this.
00:34:09Yes.
00:34:09So, dead, dead simple, so you make the paste, fry the paste out, so the oils start to separate.
00:34:15In with the clams, give those a couple of minutes, they start to open.
00:34:18Just a touch of water, some tamarind went in there.
00:34:21I've got a smashed, what's that called, lemongrass stick.
00:34:24Lemongrass.
00:34:24There's some lime leaves that have been chopped up.
00:34:28Julienne's going through there, turn that down.
00:34:30And then, lastly, I'm going to finish with a big bunch of basil, and that is pretty much it.
00:34:34So, when you take on these roles, do you, is there a sense of, well obviously a sense of purpose,
00:34:40but kind of a weight to it?
00:34:42I mean, you have to do this justice.
00:34:44Oh yeah. I have to.
00:34:45Because you're introducing this amazing woman to a whole, you know, cast of people who've never heard of her.
00:34:50And that's exactly right, because most people just do not know the name Sister Rosetta Tharp.
00:34:56Yeah.
00:34:57But she was a living firebrand of a woman.
00:35:01So, there's a responsibility to get her right, you know, and to do her justice.
00:35:09And not only just her, the woman, but the legacy.
00:35:13Mm-hmm.
00:35:13And I'm really careful when it comes to portraying people.
00:35:19And the way that I do my very best to do that is to go into the research, do my
00:35:23work, really study as much as I can about the character, the woman, the, you know.
00:35:31We don't have loads and loads of footage, so there's some things that I've had to interpret.
00:35:36But as much as I can, I go into the rabbit hole, and so hopefully I come out the other
00:35:42end, and I can be Sister Rosetta on that stage.
00:35:46And it's not Beverly Knight, it's Sister Rosetta.
00:35:49So you have to really get under the skin of it?
00:35:51Completely.
00:35:52I love that, but also the interpretation, I think that's really important for you as well.
00:35:56Yeah, it's not just, it's not just accent, it's full characterisation.
00:36:00So I have a particular walk that I adopt.
00:36:03Right.
00:36:04Just to take on her character.
00:36:07She's a bit thicker than I am, and she had just this huge presence.
00:36:11So I've got to kind of fill the whole stage with presence.
00:36:14And then, of course, there's the voice, so.
00:36:16Well, listen.
00:36:17It's a lot.
00:36:18It is a lot.
00:36:18Listen, dive into that, let's know what you think of that.
00:36:21Ooh, let's go.
00:36:21We should say the play starts on the 28th of February.
00:36:25Of Feb, yeah.
00:36:26So, and it goes through to the 11th of February.
00:36:29That's right, very excited.
00:36:31Right now, what do you want me to make at the end of the show?
00:36:33Will it be Beverly's food heaven, duck pancakes?
00:36:36If so, I'm going to take some confit duck legs, I'm going to crisp them up in the oven
00:36:39before shredding and serving with homemade plum sauce, some pickled moolies,
00:36:43some spring onions, cucumber rice pancakes to wrap them all up in.
00:36:46Or her idea of food hell, sardines and peas.
00:36:49If so, I'm going to use some tinned sardines, I'm going to make a fiery coconut and tomato curry
00:36:52with a side of spicy potato and pea, alou matah.
00:36:56A double dose of hell there for Beverly.
00:36:58Nobody wants that.
00:36:59No.
00:37:00Choices are yours.
00:37:01Log on to the website now and have your say.
00:37:03How's that?
00:37:03It's alright?
00:37:04It's quite spicy, right?
00:37:06You keep talking.
00:37:07I'm going to keep eating, because this is fabulous.
00:37:10Squir.
00:37:10I love squirms.
00:37:11Oh, my lord.
00:37:12Right.
00:37:14Sorry, I don't know how to shout it.
00:37:15Let's head to...
00:37:18Honestly, sometimes it's like I've never done this show.
00:37:20Yeah.
00:37:21Let's head to Provence now with Marcus Waring, and he's on his scenic rooftop to make a cheat
00:37:25chicken bourguignon.
00:37:32After my extensive research, I'm settling on a chicken dish that I'm sure will give the
00:37:38French a run for their money.
00:37:41It's comforting, delicious, and above all, simple.
00:37:45It's a cheat chicken bourguignon with red wine.
00:37:50So, chicken first, and I'm adding flavour with thyme, garlic...
00:37:56Good luck of oil.
00:37:59..and get it straight onto the barbie.
00:38:04Get some colourisation on the chicken.
00:38:07Don't be afraid.
00:38:10My top tip for avoiding the classic British burnt chicken on the barbie is to get lots
00:38:16of caramelisation on the outside.
00:38:18Then move it to a cooler spot, away from the direct heat to finish cooking through.
00:38:24Alternatively, put the chicken pieces on a roasting tray and into the oven for 40 to
00:38:2950 minutes at 180 degrees.
00:38:33Now for that all-important sauce, and keep your eyes out for some culinary cheating.
00:38:38There's some really great sauces out there.
00:38:41Coq au vin, beef bourguignon, red wine sauces.
00:38:43There are many other recipes in French cookery and are back home.
00:38:47But the base of this sauce is about using a little bit of streaky bacon.
00:38:51I've got some shallots, I've got some butter and mushrooms, and a little bit of
00:38:54Bastien's red wine, just to give it a little bit of flavour.
00:38:59First, cut up the bacon.
00:39:02Any bit of bacon that you've got in your fridge.
00:39:04Just bring in that little bit of salty, rich bacon flavour in the background of the sauce.
00:39:10Up next are roughly chopped shallots, and garlic, followed by mushrooms.
00:39:18I'm using button because I think they're great.
00:39:20And they just happen to be about the cheapest ones you can get your hands on.
00:39:25Pinch of salt.
00:39:26Good twist of pepper.
00:39:29Burn up the heat.
00:39:30Don't be afraid to get a little bit of colour into the pan.
00:39:33Now what we're looking for is a caramelisation, because this is a brown sauce.
00:39:36And so there's no problem in getting a little bit of crunchy, crispy bits on your shallots and your mushrooms.
00:39:44Don't let the pan go cold, because what will happen is the mushrooms will start to release their water.
00:39:49Then everything in that pan will start poaching.
00:39:52And always a top tip when you're making anything and you want to retain heat.
00:39:56A good, sturdy, thick pan.
00:40:01Cheat alert!
00:40:02Right.
00:40:03How do you get big flavour into your sauce?
00:40:07I'm going to put in a couple of these beef stock cubes.
00:40:11Now, I'm not going to make stock with this.
00:40:13I'm going to use these as a seasoning.
00:40:16This is where I should confess that I use these all the time.
00:40:20They're cheap and cheerful instant flavour bombs that we all have at home.
00:40:25I say get them out of the cupboard and into your sauces.
00:40:29Even though this is a chicken dish, I just think that the beef stock cube and the red wine work
00:40:34together really, really well.
00:40:37Now, for some of Bastion's beautiful red wine.
00:40:42You definitely don't need to be using expensive wine to cook with.
00:40:46In fact, if you ever find yourself with a corked bottle, keep it for cooking.
00:40:50You might not want to drink it, but once the alcohol has burnt off, it gives great colour and flavour
00:40:55to a sauce like this.
00:40:58In with some chicken stock and another cheat.
00:41:03Corn flour.
00:41:04I know all the chefs out there are going, what?
00:41:08Listen, I know full well that anybody at home, especially a chef, who wants to get a meal cooked and
00:41:14get it served and you're standing there waiting for your sauce to reduce and reduce and reduce for hours and
00:41:17hours and hours.
00:41:18Now, here's my thinking agent.
00:41:21Who doesn't love a shortcut?
00:41:24Automatically, that is just transformed from a very, very loose sauce with some garnishes in it into something that's really
00:41:30thick and delicious that's going to coat that lovely chicken.
00:41:35That's the sauce pretty much ready.
00:41:37It just needs a few finishing touches, a splash of red wine vinegar, a couple more mushrooms for texture.
00:41:44Mind your fingers.
00:41:45And a pop of green from some chopped parsley.
00:41:48Now we can start putting our dish together.
00:41:51Don't leave anything behind.
00:41:53A little nuggets, slices of garlic, put those in too.
00:42:00There we have it, a comforting classic, packed with flavour and cheats, starring the humble chicken and a splash of
00:42:07red wine.
00:42:08My Provencelle take on a Great British Sunday Roast.
00:42:17Alex, Bastian and his wife Emily have come to see what I've made with their produce.
00:42:22Hello, bonsoir.
00:42:24Have I found the ultimate French twist on one of our favourite dishes?
00:42:29Let's see, shall we?
00:42:31Yeah, sorry Alex, it's chicken.
00:42:33Chicken again.
00:42:34Yeah, just the second time of the day.
00:42:35Is it?
00:42:36No worries, it's the same problem with the wine.
00:42:40Chicken for lunch.
00:42:41Wine for lunch.
00:42:42Wine every day.
00:42:43Wine every day.
00:42:44So let's try this.
00:42:51Delicious.
00:42:52And the chicken is really good, eh?
00:42:54It goes really well with the wine.
00:42:56This works.
00:42:57This is big and this is big.
00:43:00The French have their own version of a roast dinner.
00:43:04It's not quite like ours.
00:43:06There's a few little points of difference, but there's one point of difference that I do find quite extraordinary.
00:43:11They don't serve gravy.
00:43:12You can't have a roast dinner without gravy.
00:43:14I don't care what part of the world you live in.
00:43:17Back home, I'll Sunday roast our chicken.
00:43:20Roast potatoes, vegetables, that's what we do.
00:43:22I think this is more familiar with France and the region.
00:43:25Is it going? Yeah.
00:43:26Yeah.
00:43:27That's the best way also.
00:43:28And I like the fact that you're doing it with your bread.
00:43:30Oh, yeah.
00:43:31That's just the best way as well.
00:43:33Yeah.
00:43:33Okay.
00:43:33I'm going to have to let it go.
00:43:35Because whilst they might not do gravy over here, they do do incredible yet simple sauces.
00:43:41And that's what makes this chicken dish so special.
00:43:44Saute.
00:43:45Saute, Marcus.
00:43:46Saute, Marcus.
00:43:47Saute.
00:43:47Saute.
00:43:58Saute.
00:43:58Marcus Waring there everyone.
00:44:00Still to come, Ollie Hercules is serving up a traditional Ukrainian dish packed full of delicious shredded chicken and veggies.
00:44:06and what you want me to make at the end of the show will it be Beverly's idea of
00:44:09food heaven and mine crispy duck pancakes and plum sauce or her idea of
00:44:13food held tin sardines transformed into coconut curry spicy aloo matter log on
00:44:17to the website now and have your say right Jodie a crowd-pleasing dish
00:44:24turned vegetarian indeed how you gonna make it really tasty so the key is
00:44:29building lots of different layers of flavor so actually gonna start off with
00:44:32a nice healthy glug of olive oil because we're not afraid of it in my house so
00:44:38we're gonna get that on and we basically got the first bit of the base is onion
00:44:45carrot celery so you can whack that in and normally at home we'd be cooking this
00:44:51for you know a lot longer like 10 15 right you know what they call them celery
00:44:56onions and carrots in Italy the holy trinity there you go it goes in all
00:45:02dishes everything everything celery card sweeteness for the carrots you know a
00:45:08little punch and with onions and the smell the flavor of the celery is this is a
00:45:15must the holy trinity the holy trinity I love that right so I'm gonna get on with
00:45:20the potato top so this is your duchess potato yeah so you can get on with that
00:45:23so it's just spuds boiled up until they're nice and soft and then we've got
00:45:28some butter some egg yolks and then the telegio to go through it it's just like
00:45:33really rich is the telegio there to give because it's vegetarian to give it an
00:45:39extra kind of yeah yeah it's just I think I mean I'm not running vegetarian food
00:45:44down but that it seems that every step of this you've packed it well something
00:45:48else exactly I think people just forget about veggie food and it's always a bit of an
00:45:52afterthought and so that's why when I'm doing all of my recipes I want it to be
00:45:57just really packed full of flavor so yeah it's big on all the flavor notes in
00:46:01this one it's just really savory really lush and and this comes from a place
00:46:05where you used to be vegetarian yep not anymore not anymore no but you don't want
00:46:10it to be seen as an afterthought no exactly I mean like my biggest bugbear is
00:46:14going to the pub and everyone else is getting like a nice roast dinner or like you
00:46:20know like a nice summer yeah and then I I'm not going to be doing that so the
00:46:25veggie option is what I'll go for but it's always like a curried chickpea pie I
00:46:29don't want that on my roast okay do you know what I mean I just want a nice a nice
00:46:33bit of something like something I grew up with or mm-hmm you know and it's always
00:46:37just a bit rubbish did you grow up vegetarian no I went veggie when I was like
00:46:4111 okay and then I was a vegan for a couple of years as well and then maybe been
00:46:46eating meat again for like six years something like that but it's it's it's
00:46:49not where my brain goes when I'm doing recipe development or anything like that
00:46:53so yes straight to the vegetables okay so so let's let's let's talk about your
00:46:59your food background you didn't start as a chef did you know so I started out
00:47:04actually more in like food styling okay and recipe development and then for the
00:47:11last three years I've been at mob so I'm the senior food producer at mob just gone
00:47:17part-time so that I can work on some other fun things I mean for people who don't know
00:47:22at home maybe it's online recipe platform is mainly made up of cool kids right let's be
00:47:30honest my daughter loves anything more food it's kind of this is kind of it's a democratized I
00:47:39suppose if you you take food from wherever you just make really good food
00:47:43yeah we've all got our little niches and mine is seems to be comfort veggie comfort
00:47:49food and sort of like lots of British dishes yeah but lots of classics just
00:47:54made without the meat I mean when we talk about mob we've had Sophie wide bird on the
00:47:59show yeah a couple of weeks ago Ben Lippett Justin Chang I mean it's they're cool
00:48:05kids yeah you just make delicious food and I think that's what resonates yeah
00:48:08well I hope I'm a cool kid too you are a cool kid
00:48:17yeah well yeah hopefully hopefully now you also wrote their latest book right I did indeed
00:48:23um delicious air fryer okay yeah air fryers I mean I I was um on the fence about air frying
00:48:31and then they asked me to do some recipes and then I wrote book and then I was like everyone's
00:48:36actually really cool and I think anything that makes cooking more accessible um to everybody yeah
00:48:44it can only be a good thing right like you know yeah totally everybody should have access to really
00:48:49good and like recipes bits and pieces but yeah I wrote that instant like Sunday Times bestseller so
00:48:56that's pretty good anybody needs me to write a book you know yeah so that's yeah that's really cool
00:49:05right okay so a couple of egg yolks the telegio in here not much not much butter not much milk
00:49:11so
00:49:11it's quite stiff it's quite stiff you don't because otherwise it's just going to melt down in the oven and
00:49:17you just you don't want that so right out uh shall I get that you've got broccoli steamed broccoli going
00:49:22on as well yeah that's it get the broccoli on okay now normally all of this is would take so
00:49:27much
00:49:27longer at home but like obviously we're doing it in like triple time yeah um so basically we've got
00:49:33everything going off in there we're cooking the tomato puree out we've got bay leaf in there um what am
00:49:39I
00:49:40doing next red wine there's quite a lot of red wine in this delicious fantastico I love everywhere
00:49:48that you're happy with this generally very very happy and always remember as well season as you go
00:49:55because I think that's also something that people forget about you know what's that seasoning as you
00:50:01go yep well people don't a lot of people don't try food no I mean I'm not trying it right
00:50:06now but yeah
00:50:06um now let's talk about the secret ingredients uh which uh this is going to polarize people at home
00:50:12when you're doing when you're doing vegetarian foods yeah gravy granules okay why well um I was
00:50:20umming and ahhing about whether I was going to put them in or not but what it does do is
00:50:25it gives
00:50:26such a body and kind of like gloss okay to enter the inside I'm not trying to emulate meat but
00:50:32what I'm
00:50:32trying to do is get that same kind of thing that I remember from being a kid and eating cottage
00:50:38pie
00:50:38and I just think it adds something you don't have to put it if you don't want to like I'm
00:50:42not going
00:50:42to tell you off do you know what I mean well you can't I can't no you're right you're right
00:50:47um but
00:50:48yeah I mean just leave it out if you don't want it you know I mean some people don't want
00:50:51it that's
00:50:51fine this is Henderson's relish as well that's the veggie version of like Worcester sauce but you can
00:50:58use Worcester sauce if you want or you can leave it out I don't mind that's fine and then a
00:51:02little
00:51:02bit of stock and then bay leaves time that's all yeah just chuck it in yeah okay lob it in
00:51:08there
00:51:09it'll taste nice and then that would simmer away for like 20 minutes on the stove until it's really
00:51:17nice and thick right so let's and then that's it really so then then it looks like I mean great
00:51:23I
00:51:24mean they were done now yeah come out of this oh my god this is so heavy okay here thank
00:51:29you right so
00:51:30that's fragile so listen Gennaro Gennaro gets me to do everything don't worry about that right then so
00:51:38we've got our spuds in here um we're doing it with a fancy starter but look I've the other day
00:51:45I
00:51:45couldn't be bothered so I just loved it on the top and then like swooshed it around and it looked
00:51:50like a you know like a bacon baked Alaska yeah well I mean you either people are doing to do
00:51:55this in
00:51:55the week they're not likely to do this this is well yes it's like a Saturday night kind of yeah
00:52:00but
00:52:00it's just looks it looks fun yeah retro cute yeah love it the kind of thing your nan would well
00:52:07but
00:52:08your nan mate I think my nan would be horrified if she saw this and I said this is a
00:52:12nan this is cottage
00:52:13pie she'd be like is it I don't know our dude I'm in Gloucestershire but an under edge big up
00:52:22what an under edge yeah it is in Gloucestershire I think probably the whole town's watching my mom's
00:52:28told really literally every wave hi mom if you want to make Jodie's comforting cottage pie at home you can
00:52:34find the recipe at bbc.co.dk for Saturday kitchen or scan the QR code here it'll take you straight
00:52:39to this
00:52:39dish right so then dot with butter yep dot with butter because butter is always good
00:52:45everyone loves you know I mean it's coming out now the Gloucester actually I was just
00:52:49about to say that do you know what it is you talk about home when you when I talk to
00:52:54my mom on the
00:52:54phone same heat changes but it's at the moment you start thinking about it it's I'm straight back
00:53:00just comes out to the shire you said butter yeah so nice okay here's one that's a really made earlier
00:53:07hang on a sec let me get one of those oh the broccoli as well hang on wow are you
00:53:12all right yeah we've got a
00:53:14bone for that hey the broccoli give me a second
00:53:23don't come be nice you man do not complain that I make you work today it's also somebody else make
00:53:29you work yeah that's stunning work yeah all right area that's hot lovely there you go bit of Oliver
00:53:38want me to do that yeah yeah mushroom and lentil cottage pie with a telegio duchess potato on top
00:53:49and some broccoli because you don't try out for that okay I ow right incoming to narrow yeah you need
00:54:04to
00:54:04do some work you want to do some of that look how beautiful it is oh my god Matt what
00:54:14we got we
00:54:15have a non-alcoholic option and this is something that has to be rich enough for the dish cheers
00:54:19brother has to be rich enough it has to be deep enough it has to be complex enough has to
00:54:23have
00:54:23all those same comforting cues look at your face do you like it I also love this this is three
00:54:30spirit
00:54:31night and I'd say if you're wondering what it tastes like it's the closest I can get to is it's
00:54:35got almost like an old-fashioned with a sort of ginger sunrise through it a little bit spicy it's got
00:54:39licorice in it valerian root turmeric ashwagandha it's got six one paper yeah that's fabulous I can't I'm
00:54:54trying to think what is the that that initial hit what is that that I can tell you hello it's
00:55:00so
00:55:00gorgeous it's like nothing else I've ever tasted I can I say he must got vibes of flat cola in
00:55:06a good
00:55:06way in a really good way that's why I see really interesting way yeah I think Gennaro's summed up
00:55:12there so Gennaro tasted it and his face lit up and he went there magic just yours the thing I
00:55:19love
00:55:19about it it has texture it has richness and then you know it has when you ever run judging a
00:55:23drink
00:55:24it do the flavors last a long time that will always tell you if it's good these ones they unfold
00:55:27it
00:55:28tells a little story I think it's folding yeah and I should have said it's 26 quid majestic as well
00:55:34if you want to get it I love this yeah I have this at home and it's yeah it's really
00:55:38great it's just
00:55:38nice feels quite posh quite nice it does it looks impressive it tastes delicious love the package
00:55:45yeah there's so many good non-outs around that so many and I would say the thing to remember is
00:55:50also it is 26 quid which is a spend but in the portions in the bottle you'll get at least
00:55:5310
00:55:54you know I would say you know two pounds 60 a serve not too bad and it is just scrumptious
00:55:58yeah
00:55:58really nice really good
00:55:59can I tell you the pie is yeah
00:56:01you can say that I want to say that
00:56:03there you are there you are
00:56:04thanks
00:56:04er how is that Gennaro hey really really good it's also stops you in your tracks yeah
00:56:10you miss I mean don't give up now me nothing can stop Gennaro anytime 35 minutes 25 you wait then
00:56:17I
00:56:17get there you know what it is rich but it also has those kind of like little acidic notes as
00:56:25well
00:56:25so it's it's light and rich at the same time and that the ledger on top is just cherry I
00:56:30just love
00:56:31it days good the talage also the lentil that's super food everybody's supposed to have lentil lentil
00:56:38soup the lentil ragu with a pasta which is fantastic and I love a super spy and this
00:56:45way I just adore it as well I just want to bring him on I'm gonna stop I know please
00:56:56don't stop
00:56:57Beverly how this is it's it's got that that denseness where you feel as though it's all this is comfort
00:57:03food yeah but at the same time you're right earlier it's got the there's a light touch to it
00:57:08because it's not me and you gotta plow your way through it and it and it's the the mushrooms giving
00:57:16you that kind of meat-esque vibe to it this is gorgeous but that and the loads of flavor really
00:57:23nice thank you so much well done all right let's go row it down the river now with Dame Mary
00:57:28Berry
00:57:28and she's taking charge of a boat race before whipping up a light lunch
00:57:49I always feel that being on the Thames is so calming whether I'm drifting down on a boat or walking
00:57:57along the
00:57:58towpath it makes me feel that all is well with the world of course I'm not the only one who's
00:58:07captivated by it so many people work play and eat along this iconic waterway we walk the dogs early in
00:58:23the morning by the river and the very first people we see are the rowers I love watching them but
00:58:32I've
00:58:33never taken the plunge myself that's about to change as the Henley rowing club are going to give me a
00:58:42chance
00:58:45what have I left myself in for okay so this is Janet so she's gonna be your stroke of your
00:58:50boat she's the
00:58:51person who sets the rhythm for the rest of the crew okay okay I'll do my best Janet help so
00:59:03my job is to be the
00:59:05cocks I'll be in charge of steering the boat using two ropes attached to the rudder and motivating the
00:59:11crew no pressure should we just have a practice of that without going anywhere yeah from back stops are
00:59:19you ready there's a lot to live up to as this is the original location for the Oxford and Cambridge
00:59:32University Boat Race 190 years ago so can you feel the boat turning now I can but we'll be near
00:59:41that boat
00:59:45even it out now it's a bit on the left hand that's it perfect you're a natural Mary okay I've
00:59:55got the
00:59:56basics time to take it up a notch this is our race start right the pressures on me and my
01:00:03crew
01:00:03attention
01:00:04attention
01:00:05go
01:00:06me
01:00:07we're out to win
01:00:09go
01:00:11go on
01:00:13more
01:00:18thanks
01:00:19tessla
01:00:22go on
01:00:23you can do better
01:00:25come on
01:00:26come on
01:00:28give it five
01:00:39This lot really take pleasure from the river, and I can see why.
01:00:49That was absolutely awesome.
01:00:50You were brilliant.
01:00:51Relax off my bucket list.
01:00:53I'm so pleased I didn't drown anyone.
01:00:56I think I owe them something delicious, simple, and satisfying as a thank you.
01:01:02I'm going to make the perfect portable snack.
01:01:06Mixed bean and butternut wrap.
01:01:09They're so moorish.
01:01:11It's worth all that exercise just to get your hands on one.
01:01:14I've got some natural yogurt, and it's full-fat yogurt.
01:01:18Beautifully creamy.
01:01:19It makes a very good base for wrap because it just holds it all together.
01:01:23To liven it up, throw in four finely shredded spring onions and half a clove of garlic.
01:01:30And now I'm going to add some harissa paste, which gives it that middle-eastern flavour.
01:01:36For even more warmth, a quarter of a teaspoon of cumin.
01:01:40I'll just give that a stir.
01:01:43A tin of hearty mixed beans are the perfect partner for that creamy dressing.
01:01:47I'm going to add a squeeze of lemon, and that just sharpens it up.
01:01:53Some fresh coriander.
01:01:58Last job is to warm through the wraps.
01:02:05Action station wraps.
01:02:07Start with the star of the show, that creamy bean mix.
01:02:10Then a little bit of shredded lettuce.
01:02:13That gives it a bit of crunch.
01:02:15For a princely topping, some delicious cumin-roasted butternut squash.
01:02:20You know, it's lovely when you're eating the wrap to come across these little pieces.
01:02:26I find it best to do the base first, so it doesn't all come out of the bottom.
01:02:31And then just roll that up as tightly as you can.
01:02:35And I have filled it very, very full.
01:02:38And I think that looks very tempting.
01:02:42These wraps are now ready for my hungry teammates.
01:02:47Come on, you've earned it.
01:02:50You're exhausted.
01:02:51I had the easy job.
01:02:52Thank you so much.
01:02:53Oh, this is most welcome.
01:02:55I'm sorry you didn't win, but...
01:02:57LAUGHTER
01:03:01Well, that was a pretty exhilarating experience.
01:03:04I hope my next adventure is a bit calmer, because I've lost my voice.
01:03:14Thanks for that, Mary.
01:03:15Right, the website vote's closed.
01:03:17We'll soon find out whether it's food heaven or food health.
01:03:19Beverly.
01:03:20Right, Olya, let's make borscht.
01:03:22Let's make borscht.
01:03:23Let's make borscht.
01:03:23But this is with chicken.
01:03:25This is with chicken, yep.
01:03:26I'm just going to show you quickly what I've been doing with the stock, which is here.
01:03:31Okay.
01:03:31So just the whole chicken goes in.
01:03:34I know it's kind of disconcerting for some people, but that's how we do it in Ukraine.
01:03:37Then my mum puts the beetroot into the stock as well.
01:03:40One whole peeled onion, some peppercorns, and bay leaf.
01:03:43Okay.
01:03:43That's it.
01:03:44And then it just cooks until the chicken is nice and cooked through.
01:03:48And then we've got loads of veg that's going in.
01:03:50This is a South Ukrainian version, so we also put pepper in and beans, for sure.
01:03:57Then you've got carrots.
01:03:59I've got parsnip, even though traditionally we use parsley root.
01:04:03But it's not so easy to find it in the UK, so I thought this is a similar thing.
01:04:07Then we've got a bit of tomato.
01:04:09We've got cabbage.
01:04:10We've got a little bit of celery as well, and some herbs.
01:04:14We've got dill, of course.
01:04:16Dill is life.
01:04:17Okay.
01:04:17And we've got, this is my motto, motto of my life.
01:04:20And we've got parsley.
01:04:21And this version with chicken is very, very special to me.
01:04:24Now, you say this is part of the sort of the fabric of Ukrainian society.
01:04:31This is the fabric, yes.
01:04:33You find lots of different versions all over?
01:04:35Hundreds, hundreds of versions.
01:04:36You know, Ukraine is a huge country.
01:04:38There's different landscapes, different things that people grow, different families.
01:04:45You know, everybody's got their own recipe.
01:04:48What it shouldn't be is a pureed soup.
01:04:51Okay.
01:04:51It's a broth, it's just a broth full of vegetables.
01:04:54My grandmother used to say, we'll do a little test later on, my grandmother used to say,
01:04:58if you put a wooden spoon in the middle, it should stand up straight, stand up proud.
01:05:03I mean, the Venetians, when they make beans, pasta with beans and fagioli,
01:05:10the spoons have to be standing up like a soldier, like this one.
01:05:14Oh, I love it.
01:05:14But then south of Italy, when you make the same soup, you know, you can actually stir.
01:05:20You can drink.
01:05:22So this is the repair.
01:05:24But, you know, Krenia is the breadbasket of Europe.
01:05:28Yeah.
01:05:29Yeah.
01:05:29Which they go almost at everything there, well, at the herb.
01:05:34I would just notice there's no garlic in this recipe.
01:05:37Oh, no, no, no.
01:05:38You can put garlic in, especially at the end, you would get the herb.
01:05:41So you get garlic, a little bit of salt, your parsley and dill, and you'd smash it into
01:05:46a kind of a paste, really.
01:05:49Sometimes also a bit of lardo.
01:05:52Oh, lardo.
01:05:52We call it salo in Ukrainian, but it's similar to Italian lardo, and a really kind of like
01:05:58vintage one, like quite pungent one.
01:06:00And you would bash it with some garlic, and you would stir it at the very end of cooking
01:06:05the borscht.
01:06:06That is so good.
01:06:07Sounds gorgeous.
01:06:08No, it is good.
01:06:09I love lardo anyway.
01:06:11Olya, you say this is kind of part of the fabric of life in Ukraine.
01:06:15It's within the DNA.
01:06:16And you talk about this in your new book.
01:06:20Yes.
01:06:20Which is a story about your life and generations before, about living in Ukraine.
01:06:27It's a family memoir, yeah.
01:06:29It spans about 100 years, so it starts in the early 1920s.
01:06:34I really wanted to write a book that would explain to people in the West who are Ukrainians,
01:06:40what we are about, and to connect to us on a real human level, you know, because headlines
01:06:45just do not do it justice.
01:06:47Yeah.
01:06:47And there is food in it, of course, because food is my background, but I've also done
01:06:51so much research on Ukrainian culture.
01:06:54So there is art, there's folklore, there's, I mentioned, loads of literature in it.
01:07:00You know, when my mom read it, and that was one of the best compliments that anyone
01:07:03could ever give, and she said, Olya, I read it and it was too short.
01:07:07I wish it was longer.
01:07:08And she said, I learned so much about Ukrainian culture.
01:07:11I was like, oh!
01:07:12But this is, I mean, this has always, this has always been a big part of you, hasn't
01:07:17it?
01:07:17The culture.
01:07:17Because I remember, you know, years ago you used to come on this show and you
01:07:20talk about your tours.
01:07:22You used to do sort of walking tours of Ukraine.
01:07:24Of Ukraine, yeah.
01:07:25We do them in Georgia now.
01:07:26We're going in September, yeah.
01:07:27But so, so this, this kind of, the exploration in this book is it, it didn't just come about
01:07:32because of the situation that Ukraine is facing right now.
01:07:35No, I've always been, yeah, I've always thought, you know, I was a cultural ambassador for Ukraine,
01:07:41you know, for over 10 years now.
01:07:42That's when my first cookbook came out.
01:07:44But after the invasion, my parents were forced to leave our hometown, Kokhovka, in the Kherson
01:07:50region in the south.
01:07:52It's still occupied by the Russians.
01:07:56And my family, my parents went to Italy, actually, Gennaro.
01:08:01So they found sanctuary in Italy.
01:08:03My, my cousin, Eher, has just bought one of those dilapidating villas.
01:08:09And so they were driving through Europe for five days.
01:08:13Wow.
01:08:14My poor dad with his Parkinson's tremors and stuff, I don't know how he did it, but they
01:08:18managed.
01:08:18And I just thought, I just couldn't imagine them coming into this house in April.
01:08:22It was really cold in northern Italy.
01:08:23And I thought, I need to come there before them.
01:08:26So I arrived six hours before, dashed it to the local supermarket in this tiny, tiny village,
01:08:32you know what I mean?
01:08:33And just with my heart beating, like, where's the beetroot and where's the dill?
01:08:37And where's the pollo per brodo, you know, the really dinosauric chicken that you need
01:08:42for this kind of borscht?
01:08:43And I find the last vacuum-packed beetroots.
01:08:48Madonna mia.
01:08:50I mean, you know, your Italian is, I spoke to you in Italy.
01:08:54Your Italian is so good.
01:08:56They speak better Italian than me anyway.
01:08:59I guarantee you.
01:09:00You say in the book that this is the dish, this borscht is the dish that you found your
01:09:05way out of, in all the grief and the turmoil, and you fell out of love, well, with life,
01:09:11with cooking.
01:09:11I could.
01:09:12None of us could eat.
01:09:13None of us could cook.
01:09:14But this is the one that reignited you.
01:09:17Yeah, cooking for my parents, you know, them coming in and smelling all of those smells
01:09:21of home and seeing this massive, almost, like, comedy pot of borscht with these chicken feet.
01:09:27And what I've got here, I think this, is this you, Olya, on the front cover of your book
01:09:32with your parents?
01:09:32This is you, right?
01:09:33This is me.
01:09:34There you go.
01:09:34This is me, age three, in Kohovka, in the south of Ukraine, my mum and dad.
01:09:38That's so cool.
01:09:39And it's a great title, Strong Root to Ukrainian Family Story Interrupted.
01:09:43And your family tree is also there in the book.
01:09:45Yeah, stretching back.
01:09:46Yeah, you know, it wasn't easy to, um, it wasn't easy to research because so many documents,
01:09:51so many archives are, first of all, missing because of the Soviet Union, and second of
01:09:56all, during, during wartime, you are not allowed to look through archives.
01:09:59So I interviewed my family.
01:10:00I've actually been interviewing for them for about 10 years now, and I did loads of
01:10:06research around Ukraine because, apart from the personal story, I really wanted Ukrainians,
01:10:12you know, there are 300,000 displaced people now, Ukrainians in the UK, and if they read
01:10:18this story, it's a unique story because it's my family, but it's also a story of millions
01:10:23of others.
01:10:23Sure.
01:10:23I can't wait to read it.
01:10:25Oh, thank you so much, guys.
01:10:26Through food, you bring the culture back, because when you get a lot of people from
01:10:31one country, after they gather all together, you cook in a kind of a national dish, you
01:10:37got all the culture, all the love, the passion, that they remember, everything is together.
01:10:42That is so beautiful.
01:10:44Exactly.
01:10:44And, you know, more important than ever, right now.
01:10:46And food for us, you know, it's not just food, it's not just nourishment, it's about
01:10:50getting together.
01:10:51It's the doorway to people's culture.
01:10:53Exactly.
01:10:53It's always the first entry point.
01:10:55It is.
01:10:55It's so important to retain the traditional recipes of every culture.
01:11:00Yeah.
01:11:01So, Olya, there's lots of different pans going on here.
01:11:04There's so many Borscht pans.
01:11:05For the chickens cooking, the chicken will then, obviously, after about an hour and a
01:11:09quarter, hour and a half.
01:11:10I will try not to drop this massive pan.
01:11:12So, in this pan, we've got the, this is the stock that the chicken has cooked in.
01:11:16This is the stock, yes.
01:11:17We've got beans, we've got potatoes, we've got loads of carrots, and a little bit of celery,
01:11:22and onion, and a little bit of parsley, but it's not of the parsley root.
01:11:54Okay.
01:11:55We're crying again, and then my dad goes, the cabbage is a little bit overcooked.
01:11:59Yeah.
01:11:59You should ask your mom for some lessons.
01:12:01Was that, was that, was that an icebreaker?
01:12:04He's normally really, really supportive, but it was just nice to have that normality, just
01:12:08a little bit of dad stuff, you know.
01:12:11Sort of a dad thing to say.
01:12:12Just a dad thing to say.
01:12:13And me and my mom just rolling our eyes and just feeling like, you know.
01:12:17I love the way that the, the, the, the cuisine, the Ukrainian cuisine is, is bringing humanity
01:12:24back to Ukrainian people, as opposed to just the situation that people are going through.
01:12:30This is actual, this is the human, the human experience behind all of that other stuff.
01:12:36If you read the book, it really gives you a sense of that.
01:12:40And then, you know, when you're, you're talking about such a, uh, iconic dish like this, you
01:12:46really kind of, it really sort of reminds you of the stories and the people behind the
01:12:52travel, what's going on at the moment.
01:12:54For hundreds of years, we've been eating this and, you know, my mom would make it at least
01:12:59three or four times a month.
01:13:02Really?
01:13:02Yeah.
01:13:03And loads of herbs, amazing vegetables, some chicken, but you can make it with pork,
01:13:08you can make it vegan, by the seaside, you'd make it with fish, really hundreds of recipes.
01:13:13And I made sourdough this morning as well.
01:13:15I can't believe you did this.
01:13:16At 3.30 in the morning, I woke up.
01:13:173.30 in the morning.
01:13:19That's amazing.
01:13:20This is the passion.
01:13:21Wow.
01:13:21This is the location.
01:13:22The culture.
01:13:23You just, that, you just need a bread.
01:13:26And you brought everything in the table.
01:13:28Just a bread will tell you the story.
01:13:30I was awake at 3.30 this morning, I'm just thinking of nonsense.
01:13:32You got up and made bread.
01:13:34That's, that's the difference between us.
01:13:36There, you were sleep.
01:13:36You were sleep while everybody else made cooking.
01:13:41Remind us what we got here.
01:13:42This is traditional Ukrainian borscht with lovely rye Ukrainian bread.
01:13:49Oh, love.
01:13:50Thank you so much, guys.
01:13:51Lovely.
01:13:55Okay.
01:13:56You better say you like it.
01:13:59We love it.
01:14:00Yeah, sure we will.
01:14:01There you go.
01:14:02I want to dive into that.
01:14:04You got a drink there, Ollie?
01:14:05Yeah, what have we got on?
01:14:06Had to be a Ukrainian wine, Matt, obviously.
01:14:08It's a country that makes sensational wine, stretching back to the 4th century BC.
01:14:12This is Bolgrad Select Saparavi.
01:14:15Saparavi's a wonderful grape.
01:14:17It's red skinned.
01:14:18Yeah, red fleshed as well.
01:14:19So you get loads of intensity in the colour.
01:14:22But the flavour, actually, on this one isn't too heavy.
01:14:25It's nice and rich, but the texture just doesn't get in the way.
01:14:28It's almost like if you imagine Malbec in a hot air balloon, something like that, just rising.
01:14:32Oh, I like that.
01:14:32Yeah, it comes from Odessa.
01:14:34So you get the kind of, the ocean and this enormous lake nearby that moderates the climate,
01:14:39keeps everything really nice and elegant.
01:14:41This is ÂŁ8.49 in Lidl.
01:14:43It's really good.
01:14:44Stunning value for money.
01:14:45Great wine.
01:14:46Really interesting.
01:14:46And I think if people are interested to taste Ukrainian wine, that's wonderful.
01:14:49I believe they'll go back and taste it again because it's so good.
01:14:51It's a great price.
01:14:52And they've got, obviously, Ukrainian colours there.
01:14:54It's a great label.
01:14:55The taste is delicious.
01:14:56Oh, my God.
01:14:57It's smooth.
01:14:58Really smooth.
01:14:58Sharp edges.
01:14:59Yeah, exactly.
01:15:00Not over tannic.
01:15:00Wow.
01:15:01Not over tannic.
01:15:01No hardness.
01:15:02Nice and juicy.
01:15:03And I think it's one of those wines that's going to appeal to a wide...
01:15:05My mum's family is from that region, from Serbia.
01:15:08Yeah, from Odessa area.
01:15:09So, it means a lot.
01:15:11Thank you so much.
01:15:12Not at all.
01:15:14Salud.
01:15:14Pudmo in Ukrainian.
01:15:16Let us be.
01:15:16Non-alcoholic option as well I have for you, which is Momo forced rhubarb kombucha,
01:15:21which is from ÂŁ4, available online.
01:15:23Oh, kombucha, I love.
01:15:24It's like a lightning strike of rhubarb, this one.
01:15:26It's just beautifully intense and vital.
01:15:28So, two contrasting pairings for the dish.
01:15:30Oh, that is intense.
01:15:31That's fantastic.
01:15:33The kombucha.
01:15:35How's the borscht?
01:15:35The borscht is so gorgeous.
01:15:37I feel like I'm ladling spoonfuls of health into me.
01:15:43Yeah.
01:15:43You know?
01:15:44It's got that...
01:15:45I feel like I'm revitalised.
01:15:47It's absolutely gorgeous.
01:15:49What a beautiful wine.
01:15:50Well done on the bread.
01:15:51Love it.
01:15:51Yeah?
01:15:52Have you guys tried it?
01:15:53Well, I haven't tried it yet, but I'm willing to.
01:15:54But I'm just very impressed you've got a material.
01:15:56Three in the morning.
01:15:57I'm quite frank.
01:15:58I can't have it with a bride.
01:15:59We're going to soon find out whether you've been...
01:16:01This is mine.
01:16:01...food heaven or food hell.
01:16:02But first, the hairy bikers are exploring the surf and turf scene in North Shields.
01:16:14Right, Si.
01:16:15We now need to cook our final meal of this amazing trip.
01:16:19I've saved the best for last.
01:16:21I'm taken here to my local fishmonger and local butcher.
01:16:25Hmm, it sounds like we're doing a surf and turf.
01:16:29We are, but not just any surf and turf.
01:16:31We're going to make the ultimate surf and turf.
01:16:34You had the paint job done.
01:16:36Well, we kind of knew you were coming, so we had a little...
01:16:39LAUGHTER
01:16:40We were pre-empted.
01:16:42What are you doing, Rucker?
01:16:43Tony, we'll have to come, mate, because we wanted to get the best seafood that we can.
01:16:47It's what you can always rely on, is that here in North Shields,
01:16:50you're going to get pretty much the best fish in the country.
01:16:54Yeah.
01:16:54Arguably in the world.
01:16:56Which is why we're here, Tony, so how are we? Let's have a look.
01:16:58Go on, then. Let's go.
01:16:59Look at this. I mean, as a cook, I'm going off my head here.
01:17:02Dave, look at the mung fish.
01:17:04These fish are gorgeous, yeah.
01:17:05I love those small-hole turbots that you get.
01:17:08Yeah, like a plate-sized type of trout.
01:17:10Plate-sized. Perfect.
01:17:11Big red mullets today.
01:17:13Yeah.
01:17:14Nice reds.
01:17:15Yep, some nice bream, bass.
01:17:16This is our standout fish today.
01:17:18Look at that.
01:17:19So, this is the halibut fillet.
01:17:22Yep.
01:17:23Really nice and thick.
01:17:25Beautiful.
01:17:25Oh, hell of a fish.
01:17:27But for the customer, you have a steak of that.
01:17:29To cook, it's so easy.
01:17:31Yep.
01:17:32You don't overcook it, but it's the fastest, easiest food in the world.
01:17:36Totally. Fish.
01:17:37A lot of people are scared of cooking fish, so I'm glad you kind of touched on that,
01:17:40because the secret of fish is just not to overcook it.
01:17:42Yeah.
01:17:43When you're buying from a reputable source, always undercook your fish, because it's good enough quality to eat raw.
01:17:49Well, Tony, what we're here to do today, for the recipe that Dave and I are cooking, we need two.
01:17:55Lobsters.
01:17:57Right, package them up to him.
01:18:00That fish was as good as anywhere in the world.
01:18:05Right, now for the meat.
01:18:07The block and bottle was the first butcher in the country that came up with the idea of matching craft
01:18:13beer with their rare breed meat.
01:18:15This is the beer and meat emporium that is the block and bottle.
01:18:19This is Joel.
01:18:20Hello, Joel. I'm Dave.
01:18:22We chatted a lot about the native breed British beef, but here you can buy it all.
01:18:27But yeah, all sorts of breeds.
01:18:28So today I've got some Aberdeen Angus, I've got some Shorthorn, I think I've got a little bit of Limousin
01:18:33and a bit of the Hereford.
01:18:34One thing I'm interested as well is about the ageing of beef.
01:18:37We find that there's a really big difference between the ages of the beef and also the breeds.
01:18:41Some hold up to ageing a lot better, some don't hold up so well.
01:18:44If we get in a new breed, we like to eat some of it fresh, straight after the kill.
01:18:48All right.
01:18:48Try it our usual time, which is about 30 days.
01:18:51And we operate anywhere between about 30 and 55 days.
01:18:55What were we after today? What were you looking for?
01:18:57It wants to do a surf and turf, but like the best surf and turf ever.
01:19:02So I thought it would be a couple of ribeyes.
01:19:03Well, let's get you something extra special.
01:19:05If we take a look at the big beef fridge, I've got some lovely cuts on the bone that I
01:19:08can butcher for you.
01:19:09That's a proper meat surf, isn't it?
01:19:11Oh, flippin' Nora.
01:19:12When we age all of the beef, we age it in a big fridge up at a unit that we
01:19:15have just up the road in Biker.
01:19:17And as you can see, once we've cut into them there, you get the lovely aged, fresh beef on the
01:19:22inside, protected by that outer layer.
01:19:25It's nice and dry as well. It's not bloody or wet.
01:19:28Yeah, yeah.
01:19:29That reduction in moisture within the beef just intensifies the flavour.
01:19:32I mean, for you guys, I would probably recommend, you were after some ribeye, so why don't we stick with
01:19:37the same cut of meat but just butchered down a little less and we could go for a nice coat
01:19:41de beef, essentially ribeye with a little bit of the cap left on, left on the bone there.
01:19:46Adds that extra flavour and helps regulate the temperature for cooking as well.
01:19:52Yeah, okay.
01:19:53I would recommend for you one of our favourite breeds that we do here at Block and Bottle is a
01:19:57white bread shorthorn.
01:19:59So it's originally actually a breed, I believe, from the northwest, also raised a lot in the northeast but from
01:20:03the northwest as well, so a bit of a fusion between the two of them.
01:20:06That's like us.
01:20:06Go for one of them?
01:20:07Yeah.
01:20:07Oh, yeah.
01:20:08I'll take your advice.
01:20:09Definitely.
01:20:10Si, you're so lucky having this here.
01:20:12Right, so here we have it.
01:20:13This is the rib that we've selected for you.
01:20:15So I'm going to aim for a nice, thick, one-bone coat de beef.
01:20:20Oh, look how that looks.
01:20:21I know, it's waxing.
01:20:23Yeah.
01:20:25You can see that when I've just first cut into the meat, it does appear a little bit darker and
01:20:29that's just that initial.
01:20:30It actually brightens up at first when you first cut into it, whereas it oxidises.
01:20:34It'll go nice and vibrant pink by the time I've finished working on it.
01:20:37So I'll just take the backbone off here.
01:20:39Oh, yeah, you can see it changing already.
01:20:41Yeah, yeah, it's extraordinary.
01:20:43I'll tell you what, though, we're doing it with style, aren't we, Si?
01:20:46Yeah.
01:20:47Oh, lovely.
01:20:48And then I'll just French trim the top there for you as well.
01:20:52Show a bit of the bone.
01:20:55Just clean it up a little bit there.
01:20:58That's lovely, Joel.
01:20:59Now, we want to do a beer bernese.
01:21:02Now, what beer would you recommend?
01:21:04Something quite light.
01:21:05Okay, I mean, do you want to have a little look in the fridge over here?
01:21:08What an amazing selection.
01:21:09They stock over 150 different beers here.
01:21:12We want something not too strong so it doesn't overpower the meat.
01:21:16So, yeah, I would recommend a beer by some good friends of ours.
01:21:19Al Mastey, just down the road there.
01:21:21Right.
01:21:21Nice 4% hoppy pile.
01:21:23Good, not too heavy.
01:21:25Yeah.
01:21:25Yeah.
01:21:26Beautiful.
01:21:26That's great.
01:21:26Perfect.
01:21:27That'll do nicely.
01:21:28Get in.
01:21:29Gentlemen, it's an absolute pleasure to meet you.
01:21:31Thanks, lads.
01:21:32Good to see you.
01:21:32Thank you so much, Jen.
01:21:33I'll probably understand this.
01:21:34See you later.
01:21:35Right.
01:21:41Thanks, lads, boys.
01:21:41Right, time to find out whether it's food heaven or food hell for Beverley.
01:21:44It could be food heaven, which is duck.
01:21:46Duck pancakes, in particular.
01:21:48Or it could be food hell, which is sardines.
01:21:50Look at that.
01:21:50It looks like cat food.
01:21:52Sardines and peas.
01:21:54Oh, God.
01:21:54Thanks, everyone who voted.
01:21:55I can tell you that, obviously, 75% of you want duck.
01:22:00Yay!
01:22:04Right.
01:22:04Plum sauce.
01:22:05Are you paying attention?
01:22:07Loads of plums, ginger, garlic, rice wine vinegar or cider vinegar.
01:22:14I'm going to pass that to a young person to get them to do that.
01:22:18Soy in there, a bit of water, a bit of sugar.
01:22:20Okay, so plum sauce.
01:22:21Boil it all up for about an hour.
01:22:24Then stick it through a sieve if you've got time to do that.
01:22:26Right.
01:22:27Duck confit.
01:22:27Now, you can go to the effort of making your own.
01:22:31Which is really fun, actually.
01:22:32I used to like making that.
01:22:34Or you can just buy it now.
01:22:35You can buy it in tins, I think, in supermarkets.
01:22:38If you buy it, it's much easier, obviously.
01:22:40Skin side down.
01:22:43It comes with a certain amount of its own fat.
01:22:45And then into a hot oven.
01:22:47It doesn't have to be a hot pan.
01:22:49Into a hot oven, cold pan, for about 25, 30 minutes.
01:22:54And then that will be enough to crisp it up.
01:22:58What am I going to do now?
01:22:59Now, all the little garnishes.
01:23:00So let's move the confit fat aside.
01:23:03So I've got some cucumbers, some spring onions.
01:23:04I'm going to make a little pickle, sugar and vinegar for the mouli here.
01:23:12Just get a little contrasting taste.
01:23:13I mean, this is what you get in your duck pancakes in the Chinese, right?
01:23:17But I went somewhere once and they gave me pickled daikon as well.
01:23:22I thought it was really nice.
01:23:25Sit, really.
01:23:29Anyway, any questions?
01:23:30Might as well close the shop early.
01:23:31I mean, it's all done, though.
01:23:33We've all got homes to go to.
01:23:35Let's just go to the test card or whatever it is.
01:23:38They still have test cards.
01:23:40Yeah, I'm sure they do.
01:23:40We're probably watching one now.
01:23:41Do you remember that girl with a...
01:23:43With a holding...
01:23:44Yeah.
01:23:44With a holding the...
01:23:45Holding the doll.
01:23:45With a...
01:23:46Blow out of Benjamin and remember that.
01:23:47That was one of those days, didn't it?
01:23:49And a big cap on when you slice this.
01:23:52Bring yourself to teach you everything.
01:23:54Yeah.
01:23:55I'll tell you what, Matt.
01:23:55I could talk about what we've got to drink.
01:23:58Oh, yeah.
01:23:58Should we do that?
01:23:59I forgot about that part.
01:24:00There you go.
01:24:00I thought you might have done.
01:24:02So, to prove this...
01:24:02Very busy show, Ollie.
01:24:04Very busy show.
01:24:05It's a very busy one.
01:24:06This is Good Ray's Refocus Zesty Lime and Kiwi.
01:24:10It's ÂŁ7.50 for four in Waitrose.
01:24:12And I love it because it's just so invigorating.
01:24:15You know, remember when I was a kid and I was growing up,
01:24:17I used to eat refreshes and it's that kind of...
01:24:18Yes.
01:24:19..that kind of impact.
01:24:20But without any added sugar, I'm glad to say, in this one.
01:24:23So, it's got all sorts of, you know, extra things.
01:24:25It's got adaptogens, vitamin D, minerals, magnesium,
01:24:29all that sort of stuff that's good.
01:24:30Lion's mane.
01:24:31Lion's mane as well, yeah, and electrolytes.
01:24:32So, as well as being delicious, it's, you know,
01:24:34it's supposed to kind of give you rehydration.
01:24:36I suppose the motto should be never chase hydration.
01:24:39You know, just keep it lively.
01:24:41This is fabulous.
01:24:42It's good, isn't it?
01:24:43Refreshers is brilliant.
01:24:44That is exactly what it reminds me of.
01:24:46It's kind of the vibe I got as soon as I tasted it.
01:24:47Have you got one over there, Matt?
01:24:48Have you tasted it?
01:24:49I ain't got time for drinking, Ollie.
01:24:51No, because it's such a busy show.
01:24:52Oh, my God.
01:24:54Matt, gorgeous.
01:24:55This is so good.
01:24:56That's so good, right?
01:24:58So good.
01:24:59It's electrifying, isn't it?
01:25:00It is.
01:25:01Beverly, let's talk about your new tour.
01:25:03Oh, born to perform.
01:25:06Because that's how I feel.
01:25:08I am going to be touring in June all around the country.
01:25:13It's literally my life in song.
01:25:16How did I get from being this tiny child
01:25:19who virtually came out of the womb singing
01:25:21to where I am now?
01:25:23So I talk, I literally talk, tell stories and sing
01:25:26about my influences, my gospel beginnings,
01:25:30through to my music career and on to my theatre career.
01:25:36All the songs that have basically taken me
01:25:40to the point where I am today.
01:25:42So I can't wait to get on the road and do that.
01:25:46And that's going to take me, like I say,
01:25:48all around the country, all around the nation.
01:25:52It's going to be a really intense,
01:25:56but it's going to be a really fun journey
01:25:59of me speaking, singing.
01:26:02You're just coming on my life story with me.
01:26:06A little bit different for me.
01:26:07So I'm excited.
01:26:08I love that you were telling me
01:26:09when we were having one of the films up there earlier.
01:26:13Yes.
01:26:13How you and your siblings used to get told off
01:26:15by your mum sitting around the table,
01:26:17just suddenly bursting into song, like the Osmonds.
01:26:19Always, and do you know what, to this day I do it.
01:26:23Always, always, you know, someone say something
01:26:26and then I'll start to sing the song that reminds me of it,
01:26:30you know, just some dumb phrase or whatever.
01:26:32And my mum always with you,
01:26:33stop singing at the table.
01:26:35I'll be like, yes, mum.
01:26:36She doesn't do that so much anymore.
01:26:38No, she keeps singing.
01:26:39Hey, mum.
01:26:41Kind of got a career out of it, so that's all right.
01:26:44Yeah, so that's me through the summer.
01:26:48And then after that, I put on another hat
01:26:51and I become Emmeline Pankhurst,
01:26:53where I will be, again, travelling the country,
01:26:57ending up at the Royal Albert Hall,
01:26:58where I'll be playing Emmeline in the musical Sylvia.
01:27:02It's very exciting.
01:27:03And is it hard to jump from sort of one hat to another?
01:27:08It is, but you do the research again.
01:27:12As long as you've got that research, you're fine.
01:27:15So excited to do all of those good things.
01:27:18It's a very busy year, isn't it?
01:27:19It is.
01:27:20Yeah.
01:27:21Have you got a kind of nutritional regime
01:27:23when you're doing all that to keep yourself...
01:27:24My husband, James, looks after me.
01:27:26Oh, really?
01:27:27He does.
01:27:27Are you both good in the kitchen?
01:27:29He's excellent in the kitchen.
01:27:31Really good cook.
01:27:32And he just makes sure that my eating's on point,
01:27:36my hydration, everything.
01:27:38Definitely.
01:27:39You have no trouble to eat, I can see.
01:27:42That's good.
01:27:43Love it when somebody eats it.
01:27:45And if I move away anything, just eat it.
01:27:47That is a pleasure.
01:27:48Right.
01:27:49Full disclosure, I forgot to put the pancakes in earlier.
01:27:53Don't worry.
01:27:54How about I just dive into some duck and some plum sauce?
01:27:58While I open the steamer, it...
01:28:00Oh, that's...
01:28:02That's actually your only theory line.
01:28:03Everywhere I've shown you.
01:28:05So just eat some duck and some plum sauce.
01:28:07Duck and plum sauce, it's a thing.
01:28:09Tell me it's amazing and then we'll just drop off air.
01:28:13It does look good.
01:28:14It does look good.
01:28:15Have you got the drinks?
01:28:16Yeah, there you go.
01:28:18I think Beverly's enjoying it, Matt.
01:28:19You got yours?
01:28:20No, I thought that was mine, no.
01:28:22Go on.
01:28:22Yeah, I got it, I got it.
01:28:23You've earned it this morning.
01:28:24Cheers.
01:28:25Cheers.
01:28:27Well done, everyone.
01:28:28Cheers.
01:28:28What up, all in?
01:28:29That's all for us today on Saturday Kitchen Live.
01:28:31Thanks to Jodie, Ollia, Gennaro, Olly, and, of course, Beverly.
01:28:35All the recipes from the studio on the website,
01:28:37bbc.co.uk.
01:28:38That's Saturday Kitchen.
01:28:39Right, it's the final day, the Winter Olympics.
01:28:41Tomorrow, so there's no best fights in the morning,
01:28:43but we're going to be back here next Saturday
01:28:45with Georgina Hayden, Sam Holland,
01:28:47Abhi Shashidara, and musical maestro Michael Ball.
01:28:50Enjoy the rest of your weekends.
01:28:51Bye for now.
01:28:52Bye.
01:28:53Arrivederci.
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