Saturday Kitchen S2026E10

Reality Central USA

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Transcript

00:00:01good morning we have packed the kitchen with a brilliant lineup they've all got

00:00:06great foodie credentials ready to stand trial by our very special guest this is

00:00:11Saturday kitchen life

00:00:34welcome to the show it's so lovely to be here because Matt is sending himself in

00:00:39Australia so we've assembled the ultimate dream team to fill your morning

00:00:44with incredible dishes that will blow your mind we've got Bren Williams we've

00:00:49got out of jockey bakery and Mike Reed they're all dishing up delightful

00:00:52recipes for the week ahead and as always the beautiful Olly Smith is overflowing

00:00:58with wine recommendations good to see you all and our special guest swapped

00:01:02engineering for the Edinburgh fringe ditching his day job in pursuit of

00:01:06standard stardom he is currently gearing up for a brand-new comedy tour but he

00:01:11carved out time to judge a whole host of talented chefs on the latest series of

00:01:15great British menu please welcome so nice to have you here how are you I'm good

00:01:25thanks Alex having a great time very good so you've pushed Ed Gamble out the way

00:01:29yep you know the new kids on the judging block that's right how's it all going well

00:01:34Ed had a big seat to fill but I did it I mean like gigs don't come jam here then

00:01:44the great

00:01:45British menu sometimes literally and it's just so nice you know I feel like I've been eating as an

00:01:52amateur my whole life and now I've been called up to the national squad from five a

00:01:59side football to playing for a professional for GB yeah so you know hope I can live up to the

00:02:05challenge but I'm feeling good about okay well I know you two are very good friends

00:02:10yeah and you can put your judge in to good use today because we've got some mega dishes

00:02:14we really have let's reveal today's menu so chef Bryn now then Bryn you are here to be kind of

00:02:22the chef to my

00:02:23talking yeah and so that you can do the cooking which is safer all-round let's face it and this

00:02:28little Welsh duo we've got going on and but today it's all come together beautifully because of

00:02:33course 20 years ago you were on the first series of great British menu and today you're gonna cook

00:02:39the dish that you did in the final and you cook for our late queen didn't you yeah I did

00:02:43yeah so

00:02:43it's 20 years old now so at the time we did pamphlet turbot but today we're going to do a

00:02:48pamphlet

00:02:49grill braised oxal so it's cooked very very slow in red wine sauce some fresh cockles from South

00:02:55Wales yeah and they're using monk spirit and we're gonna bring it all together it's like a perfect

00:02:59you know meat and fish and everything in between from Wales so it's like a you know it's just a

00:03:04perfect combination of flavor and it's still great 20 years later so hopefully fingers crossed Phil

00:03:10likes it yeah cockles Phil judging time judging time every record we go judging time we put our

00:03:19rings and Mike you have got a classic combo for us haven't you I have I'm doing a British classic

00:03:27of a

00:03:28pork chop with a spiced apple sauce crispy crackling cider glaze and a pork and cider juice just the

00:03:36perfect food combination yeah and then as a jockey you've got a treat for us too have a new yes

00:03:41I'm

00:03:41doing banker rice but with lobster and hopefully it will be a classic it's a spiced seafood broth cooked

00:03:50rice in it and at the end you have a lovely green seasoning sauce to go by the side nice

00:03:57we'll be

00:03:57full as little eggs when we leave and your trolley is brimming with beautiful drinks today there's quite a

00:04:05few yeah I've got a wonderful luxuriant white wine for jockey's dish it's beautiful it's like a lilo

00:04:10made of peaches just have to fold yourself into it and relax for Mike I've got a cider which is

00:04:15wonderful from the West Country dangerous cider doesn't it does especially in the sunlight you just

00:04:21think ah it's a beautiful it's a never-ending mine of scrumptiousness and I'm also going to do an item

00:04:26to celebrate International Women's Day which is tomorrow I've got a wonderful lineup of drinks that are

00:04:32fantastically scrumptious and they're all doing something wonderful and they're all made by women

00:04:35as well and all the wines I'm recommending on the show are also made by women looking forward to that

00:04:39very nice and then fairly you know how it works at the end of the show our lovely viewers will

00:04:45be in

00:04:45charge and they will decide whether you get your heaven or hell so that's judging time yeah judge has

00:04:55become the judge judge and so what would be your heaven at the moment then right now where I am

00:05:03in

00:05:03my life I'm I'm going through my rice era I'm eating a lot of rice I love a bit of

00:05:09rice and so like a

00:05:12fried rice maybe Asian fried rice and then an egg fried egg I'm also going through my fried egg era

00:05:18right

00:05:19now I just got my first stainless steel pan come on stainless steel not a touch of coating on it

00:05:29I'm gonna do the special trick with the water you flip the water to see if it's hot oh see

00:05:34there's

00:05:34something called the Leidenfrost effect Leidenfrost Leidenfrost effect and if the pan is hot enough you

00:05:40flick water on it and the water beads and rolls around and that means it's hot enough that means you're

00:05:45going to get non-stick okay good what about hell do we need non-stick for that yeah as hell

00:05:53hell I'm

00:05:54I'm not a fan of feta cheese why I don't think something should be wet and crumbly at the same

00:06:00time it

00:06:01doesn't but it's still moist yes it's unnerving it's an unnerving cheese the moisture the moisture of the

00:06:12grains do you say I don't like whole it you know when you get like a whole wheat bit of

00:06:16bread oh

00:06:17and like whole wheat pasta and you're like oh no you know oh yummy some pasta great oh it's whole

00:06:24wheat oh no okay so for me like a whole grain carbohydrate okay well you'd be glad to know

00:06:33that Bryn who's a magician is going to tackle heaven and hell or or not both because we don't have

00:06:40time for

00:06:40that heaven or hell so Bryn let's start with heaven then how are you going to interpret that

00:06:45so heaven we've gone very classic so mushroom fried rice with shrimps bit soy sauce in it fish sauce in

00:06:51it spring onions and then we do a crispy fried egg some pickled cucumbers rolled in chilies as well

00:06:57kimchi on top I know you're a big fan of kimchi and a crispy fried egg on top goes against

00:07:02my grain

00:07:03with a crispy fried egg but we'll do especially for you are you salivating I love that the crisp on

00:07:07that

00:07:07egg looks great and then finish off with some coriander some fresh chilies but then what about

00:07:12hell how are we going to convince Phil about how do you write a recipe this way it doesn't like

00:07:16something so we've gone feta cheese with bulgur wheat salad so we got olives capers so we're going

00:07:22to try and make the feta cheese a little bit more palatable bit more flavorsome in there but we're

00:07:26going to pair it as well with some beautiful Welsh lamb oh so feta bulgur wheat and Welsh lamb salad

00:07:32okay and if you say you don't like Welsh lamb the taffia yes yes my nonstick pan will be coming

00:07:38towards you hope it's hot enough so you can log on to the Saturday kitchen website where you can view

00:07:46the terms and privacy notice and have your say all right then Mike chop chop you're up let's go

00:07:52okay where do we start then Mike with this beautiful pork dish it's all about the quality

00:08:01of the beautiful meat and I've got the most incredible piece of pork here a gorgeous pork chop

00:08:09ethically sourced regeneratively farmed so you can see like the difference and the quality with this

00:08:17meat can we just with it raw can I ask you about regenerative I can't even say it regeneratively

00:08:23farmed what does that actually mean so basically it's about it's almost going back to old school

00:08:31farming methods where you're working with the land you know and the meat uh the animals it's all about

00:08:37animal welfare about moving them around the the the soil in rotation so that the soil's got a chance to

00:08:44um to grow back and regenerate and it's not being overworked and you know it's it's about

00:08:50understanding how we used to farm and doing that smaller smaller herds um better quality more knowledge

00:09:00yeah it's it's about just creating beautiful pieces of meat so back to basic um in the wine world as

00:09:07well in vineyards and regenerative is just brilliant because sustainable is fine it kind of returns it to

00:09:12the state it is regenerative adds and it's for the next generation it does so much more yeah lovely

00:09:17so you've cut the skin off there to make the crackling that's gone into the oven when you're

00:09:21doing a chop when you're doing a smaller piece of meat like it's not going to be in the pan

00:09:24for long

00:09:25enough to really crispen up so pop it in the oven 200 degrees 10 15 minutes you'll get beautiful

00:09:31crackling lovely and I'm on apples apple chopping for the sauce yeah okay small cubes what do you want

00:09:38cut it up and then basically all your ingredients go in the pan so it's quite relatively easy for you

00:09:44yeah it is and we're really lucky to have you I mean you're the man with the most air miles

00:09:48ever

00:09:49because you split your time between Melbourne and London don't you yeah how does that work I mean

00:09:55with two young children her wife first I have the most patient wife in the world she's amazing um but

00:10:02you know obviously my career started here I've got chop house here yeah um and you know so I do

00:10:08a

00:10:08lot of tv here as well but we I'm married in Australia and we always wanted to raise our family

00:10:13there um and I've got the most incredible life over there as well so right yeah it was it's just

00:10:20about

00:10:20it's about balance the balance we're all chasing I try and find as much as I can and share my

00:10:26time

00:10:26between the two it's tough right how old are the children uh my daughter's nine Abby and my son

00:10:31Jaden's four so yeah they're beautiful but we're in the trenches yeah you know what it's like you're

00:10:37in the wind tunnel my friend you're in the wind tunnel so uh chop house and tavern opened September

00:10:4425 yes in Liverpool Street in London absolutely and you've gone on to have two more as well sites

00:10:50which is I mean that is incredible in itself it's you know it's a difficult time notoriously for

00:10:55opening restaurants it is three and it's going well right it is it's going really well like

00:11:00Liverpool Street is opened um beyond our expectations like the guests have absolutely

00:11:06loved it from day one um we're full you know most of the week even Saturdays which is notoriously

00:11:12really hard in the city um we're very busy and we're about to start opening Saturday lunches now

00:11:17because of that like it's just yeah it's been a real success people have really taken to the food

00:11:22the menu the offering like it's hit a real soft spot with people do you know like through chop house

00:11:29it's introduced me to just how much nostalgia plays a part in food you know and I think telling the

00:11:35story of old England Victorian British dishes the classics the dishes we grew up eating in this

00:11:40country you know and showcasing that has been an absolute joy yeah lovely because you take a lot of

00:11:47um your inspiration from Victorian dishes don't you absolutely absolutely so classics like uh

00:11:55potted shrimps and uh fried white baked we've got a beef raw beef and bone marrow crumpet

00:12:00oh who doesn't like a crumpet oh get in Welsh rabbit you know yes yes and then obviously we

00:12:08showcase amazing chops and steaks and because you've got um you you know you expect from a

00:12:13traditional chop house as well haven't you got a steak wagon we do we have a meat trolley um which

00:12:20wine trolley yeah they should come together yeah showcasing all of the all of the beautiful

00:12:28meat and you know obviously we want to educate people as much as we can on why regenerative beef

00:12:34and meat is so good you know so yeah we showcase it all in the trolley the staff have been

00:12:40amazing

00:12:41you know I do split my time between uh Australian and UK so like the team it's all about the

00:12:46team I take

00:12:47very little credit for it like the team we have there are absolutely amazing the chefs in the

00:12:52kitchen front of house they've been phenomenal can we just recap where we are here okay so I've got

00:12:58the pork yeah basing away in the pan nice isn't it a shame people can't smell what we smell I

00:13:04know

00:13:04I know it smells lovely absolutely delicious hey so yeah I've got the pork basing away over here I've

00:13:10got the cider glaze in the cider glaze at the moment we're just reducing down the cider I've added I'm

00:13:15about to add in the sugar now so just some brown sugar a little bit of mustard and we're just

00:13:21going

00:13:21to reduce that down and that's going to be a glaze for the pork okay and then in this pan

00:13:26closest to me

00:13:27I have the shallots uh the cider again and some pork chew which we're just going to reduce down

00:13:33which basically becomes this sauce here which I'm just going to pass off now and then finish off

00:13:38okay and so I want one of the key dishes in the restaurant because we're talking about pork but

00:13:45actually one of your show pieces is Phil Wang a pig's head oh yes right see he's into it

00:13:55let me help you there now you didn't think that that was going to be massively popular did you when

00:14:00you first put it on the menu no I was expecting to sell maybe 10 or 12 a week you

00:14:06know but we got

00:14:07to a stage where we've got about 50 on rotation like it's just it's it's one of those dishes where

00:14:14it's the essence of what we do you know we're taking the bits of the animal which people don't

00:14:19necessarily want and we're showcasing how good it is and it's a four-day process you know we dry

00:14:23brine it we wet brine it we um we slow cook it we then dry it so we get crispy

00:14:28crackling all around

00:14:29the head and if you buy the individual parts of a pig's head separately it's really expensive like

00:14:33buying pork jowl it's really expensive yeah cheeks are really expensive the whole head really cheap

00:14:39so I'm able to put a dish on the menu which is really quite accessible um and affordable for our

00:14:44guests but blimmin delicious like it's just amazing so it looks super dramatic imagine shall I just add

00:14:51these bits to this spot it's a beautiful service point it's a really beautiful point shall I add yeah

00:14:56everything goes in everything goes in there and it's also the best way to eat an animal isn't it

00:15:01yeah absolutely eat every part respect for the animal but that's the thing if I was presented in

00:15:07a restaurant with a pig's head I wouldn't quite to be honest know what to do or where to eat

00:15:12so

00:15:12how would you tackle it so we serve it tableside hang on like that's not everything oh come on sorry

00:15:19chef sorry chef um so we we serve it for you tableside like we um we silver serve it we

00:15:27chop it

00:15:28all up we get every every part like separated for you so you literally sit down and have a feast

00:15:33you

00:15:33get to just enjoy it which is amazing you know and there's whenever one goes out that's when the

00:15:40influx then starts to happen everybody everybody wants it because it's just so beautiful and then

00:15:46obviously we mentioned that you were in Melbourne and you're going you're doing good chef bad chef

00:15:51yeah and this is a series that people over here won't have seen but you film absolutely tons of

00:15:55them but now you can see it on YouTube yes yeah I'm launching oh I've just launched a new YouTube

00:16:04channel oh Mike modern Mike I know look at me I'm down with the kids um but it's a way

00:16:10for me to be

00:16:11home for all my content um it's a it's a great place for me to be able to showcase my

00:16:17Aussie shows

00:16:17as well which you can't always see over here so yeah it's it's I'm really happy really proud to be

00:16:23able to you know show everyone here some of the stuff I've been doing in Australia and people will

00:16:28love to see it as well if you want to make Mike's perfect pork chop at home by the way

00:16:32you can find

00:16:33his recipe at bbc.co.uk slash Saturday's kitchen or you can scan the QR code below and it will

00:16:39take

00:16:39you straight to the dish oh this looks very nice now so I'm gonna say this because people at home

00:16:46might be thinking it it's quite pink but actually it's cooked perfectly like you should for me when

00:16:54you've got good quality pork and you know where it's coming from pink is the way to eat it so

00:16:59it

00:16:59keeps that moisture it's really tender it's honestly it's delicious don't need to worry about

00:17:05it yeah eat good meat know where it comes from and you can eat it with whichever way you want

00:17:10very nice okay that looks delicious so you've got the crackling there ready to go in there this is

00:17:16basically the apple sauce that we make but once it's um cooked we just blitz it up put it in

00:17:22the

00:17:22blender blitz it to a puree and job done okay same with the side of glaze so that's the side

00:17:30of glaze

00:17:30once it's finished reducing down you just bring it all together oh this looks so nice doesn't it

00:17:35rumptious yeah yeah okay rehearsal mind-blowing very nice well done Mike okay here it goes the glaze is

00:17:42going on Phil are you ready to judge please please please please please please I didn't realize I was

00:17:50getting up and don't forget the crackling because that is the bit that everybody loves there you are

00:17:57thank you very much remind us what this dish is my you've got a beautiful pork chop with a spiced

00:18:03apple

00:18:03sauce pork chew and crispy crackling amazing okay so Phil I'm just going to bring this over okay

00:18:18there we are wow look at this and I have to say Ollie you know this doesn't look like wine

00:18:27because it

00:18:27isn't it's not a wine I mean look apples and pork go together so beautifully cider and pork is one

00:18:32of my

00:18:33favorite combinations you got cider in the recipe Mike this is cider from another dimension though

00:18:37this is pulp flare cider and it's basically their mantras they won't use any concentrate no nasties

00:18:43it's all fresh pressed juice from the old varieties the Arlington mill chisel jersey made by a couple of

00:18:49mates Alan Jim yeah Somerset cider British apples slow matured when my mate Gabe introduced me to this I

00:18:57was like it was like the holy grail I just thought it's good value it's two pounds 75 in Tesco

00:19:01it tastes

00:19:02alive and electric and like outstanding it's what why yeah side as you know it yeah it's quite still

00:19:09it's got yeah it's got a venous quality to it and I think it's because of the slow maturation it

00:19:13just

00:19:13feels like a giant apples orbiting your mind it's delicious so nice Phil go for me I try this are

00:19:20you

00:19:20nervous Mike because we've got a judge here today do you know what I'm all right

00:19:25there oh yeah bring on the head that's what I can't imagine the head delicious really really do you think

00:19:45you're totally right about it being just a bit pink and just still it's tender it's juicy so tender not

00:19:51dry at all the

00:19:52great great you've worn off you already

00:19:57well don't forget you're in charge of what bring cooks for Phil at the end of the show

00:20:02will you go for Phil's food heaven mushroom and shrimp fried rice with kimchi and a crispy fried egg

00:20:07or his food hell a feta salad with spiced bulgur wheat which Bryn is making a bit more tempting by

00:20:13pairing it with a mouth-watering roast rump of Welsh lamb log on to the Saturday kitchen website now and

00:20:19have your say right then Rick Stein fans don't panic but you'll have to wait a little bit longer for

00:20:25your weekly fix because next up Bryn is cooking his winning dish from great British menu so to set the

00:20:31scene here's a montage of a brand new judge Phil Wang in action this year using movies as their inspiration

00:20:46the UK's finest chefs will compete over six courses for the ultimate accolade cooking at a star-studded

00:20:55banquet at Liverpool's St George's Hall they'll need blockbuster dishes to impress their mentors

00:21:02veterans of the competition both trusted old hands and new faces who will eliminate the lowest scoring

00:21:09chefs each day until the final two face our exacting cast of judges interesting just perfect that's

00:21:18delicious yeah who will add their name to the glittering list of great British menu winners I'm

00:21:25just a girl standing in front of asking to love my feet morning Tom good morning Lorna good morning Phil

00:21:34you've turned up looking very handsome from the 70s yeah I'm here today as a 70s cop I'm here to

00:21:41bust

00:21:41this operation open I love that investigate some starters just gonna work off some of this food in advance

00:21:50starters fish course main course desserts ah don't forget canapes mate oh yeah canapes

00:22:03ah free dessert free dessert free dessert free dessert so the first starter that's coming into

00:22:09the room is called cracking cabbage grommet and it's hispy cabbage cooked in seaweed stock on a bed of

00:22:15rye grains with grilled raw brassicas and fermented onion sauce and it's inspired by press and born Nick Park the

00:22:23dish celebrates his film Wallace and grommet the curse of the were rabbit cabbage is a starter all the starters

00:22:30this

00:22:30year again have to be plant-based oh no I was gonna say where's the cheese yeah I like cabbage

00:22:37like

00:22:38those farty flavors apparently so good start to the day yeah gotta start with the fire it's my family motto

00:22:56wow wait that's beautiful mmm it's knitted oh I love this when he's lovely knitted cabbage leaves are fantastic

00:23:16come on Phil first day in here what do you think it's a good start I absolutely love that I

00:23:21thought

00:23:21it was delicious I love hispy cabbage I think it's done beautifully lovely char I think that fermented

00:23:27onion sauce and the little pickley base just brought a little acidity that cut through the whole thing

00:23:31yeah look forward to parting that out later on obviously I'm a new judge this series taking over

00:23:39from Ed Gamble this is his locker he's left some stuff in here Ed's actually bald people don't know

00:23:46that secret of that secret of TV well he's certainly gonna be big shoes to fill budget cuts so this

00:23:54is

00:23:54actually my dressing room see you in a bit you're right there Phil I'm sorry I find it easier to

00:24:02concentrate on the flavors if I close my eyes and what have you come to as a conclusion cheese our

00:24:10first

00:24:10fish course is called Stan's soul steamed Dover soul stuffed with fish mousse Girol sea herbs buttered

00:24:18greens pickled kohlrabi and seaweed jam served with a smoked shellfish sauce this is inspired by Stan Laurel

00:24:25from Olverston who is one half of the comic acting duo Laurel and Hardy the dish references are seen in

00:24:30Bonnie Scotland from 1935 where Stan cooks fish over a candle using bed springs isn't that how you always cook

00:24:37it I remember as a kid I used to watch those black and white movies again and again and again

00:24:43it used

00:24:43to make me like laugh out loud cry with laughter no I never saw much as before my time unlike

00:24:49you Tom

00:24:51I wasn't quite around 1935 oh special effects have been at work oh wow it's a badge oh look at

00:25:06the

00:25:07springs I'm afraid to say it's a new point for me really I'll come the fish didn't taste as if

00:25:28it had

00:25:28been cooked really it was kind of tough it was all a bit one note maybe flavor wise it was

00:25:34just kind

00:25:34of like a salty sea taste throughout I really like it if I'm honest I think it's really tasty I

00:25:38do think

00:25:39the temperature can be looked at on it to be hotter for the little pickled discs or then the kohlrabi

00:25:44were

00:25:44really nice I thought the saline flavor was good yeah I enjoyed it I love the presentation the piece of

00:25:50fish I think is beautifully cooked and dover sole is quite a meaty fish however there's big issues with

00:25:57temperature for me everything is a it's too cold makes it feel that it is raw it's a cold water

00:26:04fish

00:26:04that feels like it's still in cold water so is anyone else really nervous about getting sauce on the

00:26:10upholstery it's difficult to eat from that is a good point and when was the last time you had

00:26:14Dover sole in bed barbecue bass charred leeks with smoked almonds smoked sauce finished with Lilliput

00:26:25capers lemongrass oil and pickled trout roe final order the rings big time fantasy bass not as much as

00:26:34I like a lot of the rings but maybe this will change that and mine's definitely the other way

00:26:38right really prefer bass to Lord of the Rings to Tolkien yeah so many iconic moments yeah crispy

00:26:44skin beautifully cooked you're still talking about the bass oh yes slightly unnerved and stressed by

00:26:53this situation I gotta be honest I know if you all are gone when I take this off I'll be

00:26:57very angry

00:27:10I might eat all my food like this I might beans on toast like this

00:27:18well beans on toast with a blindfold your wish is our command Phil how's that going for you I'm

00:27:25getting tomato I mean that could be very messy come on come up here look wipe your mouth there you

00:27:32go

00:27:34come up and join us yeah right then brain we are gonna do that dish that you cooked 20 years

00:27:40ago how

00:27:41quick time goes eh and on the first series of great British menu yep and so go on you explain

00:27:47the dish on

00:27:48the on the point we did pan fight turbo oxales and cockles with samphite but it's changed throughout

00:27:53the years and today we're gonna do a pound five brill slow cooked oxales was in red wine sauce for

00:27:57about

00:27:5810 hours cook cockles and mugs beard then we do a quick sauce from the cockle juice with some creme

00:28:03fresh so the base of this hasn't changed at all in 20 years wow so you've got a bit of

00:28:08mountain yes

00:28:09sea surf and turf it's just just really shows Wales I think 20 years ago he showed Wales at his

00:28:15best and

00:28:15I still think he shows Wales at best cause I do think we have one of the best ladders on

00:28:19the planet

00:28:20to compete with anybody with our ingredients yes well I agree wholeheartedly and we've got Phil here

00:28:24who will judge us the whole way of course he will and what about cockles Phil because these are

00:28:30something that we had loads as kids with a bit of vinegar oh yeah you ever had cockles with a

00:28:35bit of

00:28:35vinegar on not just with a bit of vinegar not so simple as that I've had cockles before and I've

00:28:38grown I grew up with a lot of shellfish as well in Malaysia we had some really wacky ones we

00:28:43had

00:28:43like sea snails yeah they have a little like sharp bit pointing out of the shell yeah like that and

00:28:49you grab the sharp bit and you go delicious delicious I was a weird kid man yeah so we're gonna

00:28:55cook

00:28:56the cockles very simple white wine make sure the cockles are closed means they're still alive in a

00:29:00hot pan they're gonna take two minutes to cook then you're gonna pick them out the shelf for me

00:29:03you've been a South Whelan girl lovely so Phil new judge as we said on the block Ed gambles out

00:29:12of

00:29:12the way forget about it so last year Phil Wang's here you look like you're really really enjoying

00:29:20it oh great I mean I am I mean I could sit there and eat the best food in the

00:29:24country you know and

00:29:25hang out with some chefs and cool guests I mean yeah jobs don't get much better really but I was

00:29:30talking

00:29:30to Ollie earlier on and you and Ollie obviously know each other very well and and I know about

00:29:35the whatsapp by the way what nothing's proved I know I know that you love you know tested restaurants

00:29:43fine wines see you've got a good palate but out of you and Ed Gamble is obviously in notorious foodie

00:29:50and also part of this group who has the most refined palate oh oh that's interesting um I think hmm

00:29:59well

00:29:59Ed's got four series of the show under his belt so he he's heard words like cremo and fast and

00:30:08brown motion chocolate egg that's all yeah I'm just smiling because I don't know what that means well

00:30:14that's me on the show this series but it's a chocolate and an egg egg yeah your customer base yeah

00:30:21yeah

00:30:22yeah that's why don't they just say custard base because it's French don't say cursed so they say

00:30:26cremo yes really yeah this is what I've learned it usually means there's some kind of paste okay there's

00:30:31a word you don't understand on the menu it's a kind of paste but you've got Tom carriage and

00:30:37Lorna McPhee as well who are both very very brilliant yeah and you get to taste oh do you

00:30:42want me to unpick the cockles let them cool down for a minute so we've got six seven minutes just

00:30:46looking down and that's when you know they're cooked when they're all opened so if you're

00:30:49trying if you have to force a shell open leave it alone no good no good so look at the

00:30:53size of them

00:30:54no problem so chunky they've given me a picking job now because as you will see no blades near Alex

00:31:01please no no but it was a new blade to be it was a new blade wasn't it very sharp

00:31:08so anyway I'm on

00:31:09cockles now which do me to help fine you can help me have you washed your hands Phil uh once

00:31:14in my

00:31:14life at least I'm sure they're very clean crack on and so you get to taste all these foods alongside

00:31:20Tom care Tom carriage and Lorna McPhee and the theme Mcnee sorry Mcnee like Nanny McPhee and the theme is

00:31:30British movies isn't it yes this series is all about film British film movies made in this country

00:31:36starring people from this country yeah and each dish that the first that the chefs come up with are

00:31:42themed around movies and so I feel like I've really lucked out you know Ed was so annoyed when he

00:31:46found

00:31:46out you got movies your first series you got movies it's a great theme yeah it really is and you

00:31:52you just learn not only is this country full of delicious food and great produce but also incredible

00:31:57creative talent yeah absolutely what's been some of your favorites then the Lord of the Rings ones

00:32:03was really great you actually felt like you were eating fish out of campfire with with Samwise and

00:32:08Frodo uh there was a delicious uh kebab uh dish by a Welsh chef that was based on um uh

00:32:19nights out in

00:32:20Cardiff and it was now you're talking that was amazing Chip Ali chips Chip Ali were there chips did it

00:32:26feature chips um yes I think so there was not a night out in Cardiff if there's no chips ah

00:32:31dangerous

00:32:32oh dangerous oh now it's coming open now it's no no we can't use that but yeah yeah they've been

00:32:38absolutely beautiful uh beautiful dishes really impressive no well Bryn you see you didn't have a

00:32:43theme did you back in the day we were cooking to celebrate the Queen's 8th birthday yeah so that was

00:32:49that well I mean that was the theme but wasn't enough for a sort of uh something to work towards

00:32:55isn't it so then you got to the banquet in series one yeah but then you came back for series

00:33:01two

00:33:01series two yes and you were up against somebody we know very well on this show Matt Tebbas my good

00:33:08friend Matt yes and you won't like this but of course we found a clip let's have a look 20

00:33:14years ago yeah here it

00:33:22is wow wow oh you look like babies it's just not as polished as Bryn and I guess uh you

00:33:39know I've

00:33:39always known that he could out cook me with his eyes shut or with a cold even Matt's a fantastic

00:33:45chef a fantastic friend just unfortunately won us out to win and uh I'm lucky that was me I suppose

00:33:53oh I've never seen that before little Bryn little Bryn Finn Bryn and little Matt Finn very thin and more

00:33:59hair

00:33:59you know what the first thing I noticed is that even though he didn't win it's Matt who's getting

00:34:05busy with the booze right away and also he sent a little text from Australia Bryn he is trying to

00:34:10claim the win because on the day apparently you had a cold I did used his taste buds so he's

00:34:16very

00:34:16graciously honoring this by taking the win for himself Bill would that pass as a judge now as in

00:34:22somebody else tasting his food yeah that's a technical win I'm afraid he's made a rod for his

00:34:33own back there careful what you say but you know when you were a when you were a contestant on

00:34:39it

00:34:39I mean you just said there when the clip before played you said even the music takes you right

00:34:44back to that moment yeah it must be terrifying mustn't it you know for the chefs who are competing well

00:34:50I

00:34:50think it's a it's a platform to really highlight and show what you can do I think that was the

00:34:55biggest thing for me I'd never done any TV before I'd worked in very very good places so I I

00:35:01think I

00:35:01could cook but when you have to cook on TV for a competition it's very very different yeah and I

00:35:05nearly didn't do the program because there was Big Brother was out at the time um I said no to

00:35:11it

00:35:11the first time and then the great or the late Pat Llewellyn that owned Optum TV she called me up

00:35:16in the

00:35:16Welsh language I bring teenage horn you're doing this it didn't take no for an answer so really

00:35:21when you meet great people like Pat Llewellyn she thought maybe she forced me to do it yeah and if

00:35:25it wasn't for Pat I wouldn't be here today your path could have been very different if you didn't do

00:35:29that very different and Mike you did series 12 didn't you yeah 10 years ago I was on it how

00:35:35did you find it

00:35:36it was an experience do you know what I loved it it was it was I was surrounded with amazing

00:35:43chef

00:35:43Celine and Tom Kemble like it was Wimbledon themed super creative brought out the best in me as a chef

00:35:49but it was at a time in my life where my wife was seven months pregnant I just opened a

00:35:54restaurant

00:35:54it was a lot I'm not gonna lie it was a lot yeah and your theme was uh Wimbledon yeah

00:36:00which was a great

00:36:00thing it was a great thing fantastic bring a lot of fun okay Brynn oh you're putting it on the

00:36:05place

00:36:06on to play to tail is on so this is Oxel's been cooked for about 10 12 hours in red

00:36:11wine so all

00:36:11red wine carrots onions and then the sauce we just let you warm this Oxel back in the sauce so

00:36:17this is

00:36:18like the you know the highlighting our Welsh farmers and what they did and at the time Oxel was very

00:36:24very

00:36:24cheap it's no longer cheap I'm afraid it's become trendy since come very serious the brin effect well

00:36:32from go that far so then we got a nice piece of Braille just simply pan fry piece of monkfish

00:36:37a mugs

00:36:38beard sorry but just in the pan cooking the same juice the fish salt lemon juice in with the cockles

00:36:43so it's gonna put some back in the shell that's why it's it's it just highlights what Wales has to

00:36:52offer and this sauce you know back in the day we were doing foams all over the place so this

00:36:56is

00:36:57cockle juice nutmeg and creme fraiche that is it's very very simple it smells so nice at jockey though

00:37:06you did say that foam is making a comeback it's making a comeback wow it's yeah but it's like

00:37:12everything it's like jeans isn't it skinny goes out they come back yeah flares come and go and come

00:37:18again you know okay so Phil come on here let's get you taste the brain that looks fantastic but

00:37:27I'm years later still looks okay God it's up to you to have a try and see what you think

00:37:32very nice

00:37:33God the colors the flavors the smells would you say okay I'm gonna get the surf and the turf a

00:37:39little

00:37:39bit of everything yeah yeah and you go for the octel first oh I think we've got a good fork

00:37:44oh look at

00:37:45all three we're just saying with Mike as well how all those things they're humble come back I mean

00:37:53become more expensive now because yeah Andy yeah that's spectacular though yeah not only is it the

00:37:58flavors are sort of contrasting but the textures you got you got a lovely soft fish you got the lovely

00:38:03meaty beef but then that chewy the chewy clam there he saved himself he's having the fried rice isn't he

00:38:10and

00:38:10the egg so what would you like Phil to eat at the end of this show Bryn you remind us

00:38:19what you're doing

00:38:20because of course you're in charge of heaven or hell so for heaven how have you interpreted that's what

00:38:25heaven is a very very simple I think simple but fried mushroom fried rice and with shrimps in there

00:38:30then we got some soy sauce from fish sauce in there crispy egg on top and then we got some

00:38:35pickled cucumbers with the chili rolled in there kimchi which I know Phil's a big fan of kimchi and

00:38:40then finish off with fresh chilies and coriander very nice and what if people want Phil to eat

00:38:47something he's not so keen on his hell well bulgur wheat what feta and bulgur wheat we do a feta

00:38:51and

00:38:51bulgur wheat salad we're gonna keep the feta nice and chunky so I can force you to eat it nice

00:38:56spicy

00:38:57bulgur wheat salad and then topped off with some beautiful Welsh lump of lamb so just a combination

00:39:01of the two I love lamb so much very meat favorite meat so it's a win-win in a way

00:39:07it's a win-win well

00:39:08the choice is yours so just log on to the website now and have your say it's neck and neck

00:39:13at the

00:39:14moment what is it you're like best could tip either way right that's promised here's Rick Stein

00:39:20better late than ever he's on his Malaysian travels and this week he's getting spicy in Malacca

00:39:31from Langkawi I thought I'd skip the rain and head back south to Malacca before Penang became

00:39:37famous as a place to trade Malacca had already become a melting pot of cultures all centered

00:39:43around spice the Portuguese were the first Europeans to bring spices to the Western world from here and

00:39:51then the Dutch seeing all this money being made decided to get a bit of the action and then around

00:39:57a couple of hundred years ago the British took control I learnt all this from a brief visit to

00:40:02the museum food is a history all of its own they've even got a replica Portuguese trading ship down at

00:40:09the old docks to amuse the tourists and more importantly to remind them of Malacca significance

00:40:15in the world I think you really have to come to somewhere like Malacca to sort of really feel the

00:40:21importance of spice historically to our own country miss only when you you sort of smell the smells and feel

00:40:29the heat you realize that that spice here virtually grows wild and it's cheap it would have been so

00:40:38cheap but take those spices which would be so distant to life in the 13th 14th 15th century in

00:40:46Britain and bring them there no wonder they fetch such enormous money I mean apart from anything half

00:40:53the stuff I imagine that they ate there was sort of verging on the rotting so it had an enormous

00:40:58import in

00:40:59making food palatable and pleasant but just think of the sort of the smell of something like nutmeg or

00:41:07cinnamon or cloves or even pepper to somebody in the 14th century in England how exotic it would be it

00:41:14would be like it would be more wonderful and gold one of the food styles in Malaysia that I haven't

00:41:21seen

00:41:21much of so far is Nonya that's a mixture of Malayan Chinese and here I've been told by chef one

00:41:28is the

00:41:28place to try it run by two cousins Amy and Florence Florence is the chatty one this is my lovely

00:41:35cousin we

00:41:36grew up together so what are you cooking today yes today we're going to cook a special dish it is

00:41:42called spicy chicken our food has got influences of Malayan Chinese that is we use Chinese ingredients

00:41:50for example we have black mushrooms we have light soya sauce dark soya sauce and then we have the

00:41:55Malay herbs and the Malay spices these two combination or this I tell you risk mine I when you eat

00:42:02them all your

00:42:03sensors will fly up to the sky this paste is made from red chilies both fresh and dry then shrimp

00:42:10paste

00:42:11galangal lemongrass shallots garlic and candle nuts and it's all put into a blender this is very important

00:42:18the secret in producing a good curry is to cook until it is fragrant and that is when the oil

00:42:25surfaces to

00:42:26the top our Nonya technique of cooking the fire must never be high it should be just moderate so you

00:42:34go on slow fire

00:42:35then the thing get radiated get the fragrance is better patience patience baby just while the curry is cooking

00:42:42gently tell me is it's Nonya food as popular as ever or is it increasing in popularity or

00:42:48unfortunately it is it is a slowly dying art you know because people nowadays they don't take the time to

00:42:54time to do the food properly and also our

00:42:56parents at that time when they cook they'll just you know say oh this is about 10 chilies and these

00:43:02onions like that so the children therefore because their parents are excellent chefs so they don't learn

00:43:06but we uh Amy myself you know at this age we feel that we want we want the future generations

00:43:13to know

00:43:13about their food that is uh lasted about 600 years that's lovely right as you see you the oil has

00:43:21surfaces to

00:43:21the top maybe and then it produces a wonderful aroma we are going to put in our chicken there you

00:43:29are and we will stir fry it once the chicken is cooked about five minutes i'm going to put in

00:43:35lemongrass

00:43:37so that's more lemongrass but some in the paste yes only two in the paste and then this if you

00:43:43have

00:43:43if you don't have it doesn't matter okay i'm going to bruise it to extract more flavor okay here we

00:43:48go wow

00:43:50so you must have this big liver

00:43:59florence i can't help noticing as soon as you started cooking you've come to life

00:44:03i mean cooking must mean an awful lot to you doesn't it i love cooking and i love eating because

00:44:09i feel that

00:44:09when you know how to cook you can eat your food anytime you want but if you depend on others

00:44:15right uh to cook then you have to wait for them until they're ready you say can i have this

00:44:20i have

00:44:21no time now later i mean what i'm sort of thinking now is you're you're very petite and amy you're

00:44:26very

00:44:27neat and wonderfully nicely dressed the idea of somebody like you or your mother or grandmother sort of

00:44:34banging and banging and banging but i watch you whacking that um lemongrass so you've got it

00:44:39absolutely this is going to the gym

00:44:44and she also we do line dance you know yes to be healthy we have to eat a balanced diet

00:44:51we have to exercise well and we have to sleep well and on top of that we must be very

00:44:55kind

00:44:55we must share our knowledge whatever you have no secrets except as i said you share everything in the world

00:45:02except husband oh my oh sorry sorry it's all right it's all right okay that's it okay now

00:45:14okay now rick let's try yes and then

00:45:21that's got so much flavor rick we are in business

00:45:27they were great girls but what crossed my mind was what happens when florence and amy

00:45:32and people like them give up cooking and passing on this knowledge

00:45:41oh blimey rick you were right florence really was the chatty one now then still to come ollie smith

00:45:47has some delicious drinks all made by women in celebration of international women's day and what do you

00:45:53want brin to make at the end of the show will it be phil's food heaven fried rice with crispy

00:45:58egg

00:45:59mushrooms shrimp and kimchi or is food hell a fetus salad with yeah spiced bulgur wheat but brin sweetening

00:46:07the pill with some delicious welsh lamb we shall convert you phil wang log on to the saturday kitchen

00:46:13website now and have your say okay jockey let's get into it because this is a real showstopper

00:46:20of a dish tell us again what is the name of the dish it is called banga rice and it

00:46:25is made with

00:46:26pam not cream and we're going to serve it with some lobster lovely so first of all banga rice yes

00:46:32now

00:46:33then explain what that is uh so the when you do pam not cream it's called banga but this version

00:46:40of it

00:46:40is going to have spices in it we've got pam not cream we've got uh peppers and as i said

00:46:46the spice and

00:46:48uh it's made into like a rich seafood broth nice and then the rice is cooked in it because earlier

00:46:56on we were just smelling the spice that you're going to use and it smells incredible you say you can

00:47:02order this online you can order online available it's available online and it's got like six seven

00:47:08different spices in it what is it yeah it's banga spice it's called banga spice i promise you it's

00:47:14not a made of word it's called it's so nice isn't it yeah super like peppery and yeah very complex

00:47:21yes super complex yeah i'll take that back because we might need it yes i'll take it back and you

00:47:26were

00:47:27saying you're using lobster tail because we're celebrating we're celebrating as we said at the

00:47:31beginning of the of the program your michelin star and the fact that you've retained it which is

00:47:36unbelievable so we go in we're pushing the boat out we're using lobster tail but of course if somebody

00:47:46wanted to make the dish and they didn't want to spend quite that much they've got options you've got

00:47:51options but uh you can use frozen lobster tail yeah you can use uh firm white fish some prawns as

00:47:59well

00:48:00and yeah you can just push the boat out as well and you can turn this into like a midday

00:48:07midweek midweek dish with uh using just different kinds of fish it's supposed to be really regional

00:48:14and very um it's like with everything good it's peasant food and it's since then it's kind of

00:48:22graduated into something else if you're doing you've got some spoon there if you are uh celebrating

00:48:31then you have with different kind of shellfish i'm gonna make your green i'll call it a sauce

00:48:36you'll call it something else uh let's just call it a sauce a green sauce a sauce fine okay great

00:48:41i'm

00:48:42gonna chuck everything into this blender here for you fine and now then let's talk about your restaurant

00:48:47because what i couldn't believe about you is oh my god the only black female to own a michelin

00:48:54starred restaurant in the world in the world incredible but your background wasn't in cooking

00:49:02no wow to be health and safety advisor

00:49:09so literally health and safety you worked um doing lots of different jobs didn't you didn't

00:49:14need a bit of security at one point uh that was a long time ago i've read a lot about

00:49:20you see

00:49:21okay i've got you i thought we've sponge with expunged it from records so you can find

00:49:27anything online i found it good research but then i mean you did sort of get into supper clubs i

00:49:34did for

00:49:34a while it was really hard yeah you've been so hard so hard and then eventually through a competition

00:49:42you got your restaurant uh there was a competition in brixton market at that time and i put in for

00:49:49it

00:49:50and i won surprisingly uh yeah i won surprise and one of the one of the um what's it called

00:49:59the the

00:50:00price was to have a place in brixton for three months like a pop-up like a pop-up for

00:50:06three months

00:50:06uh pandemic happened and then we opened during the pandemic actually amazing so your restaurant is

00:50:14called shizuru shizuru um where is it it is in fitzrovia and shizuru means uh the silence that

00:50:23descends when food arrives poetic very nice isn't it very nice and before we talk was on the menu there

00:50:30let's just recap what we're doing here so what i've just done was to put in the i've toasted the

00:50:36rice off a bit okay and it's really nice if you can toast rice because it makes it really uh

00:50:43what's

00:50:43the word it makes it it gives it like a toasted flavor and also when you toast the rice it

00:50:49don't you

00:50:49wouldn't you would never get it mushy it'll be nice and fluffy it'll be crisp nice and fluffy but also

00:50:56what when you do that it was just just going to give it like different textures in the middle as

00:51:02well so you get some soft you get some nice and toasted bits as well lovely like that little sort

00:51:07of crispy bits you get at the bottom of a paella i'm going to say paella paella dish you know

00:51:14where

00:51:14you find those little bits everybody likes at the bottom yeah yeah yeah very nice and tell us about

00:51:19this ingredient here so that is a palm knot cream uh palm knot cream and we've got coconut cream in

00:51:26this

00:51:26so when i toasted the rice the broth that i put in is the seafood broth yeah and that is

00:51:33the banger

00:51:33so in that is the palm knot cream coconut cream and then you've got this lovely spice here oh now

00:51:40this

00:51:41is interesting grains of selling so it's really aromatic very smoky i'll take them i take it for

00:51:48smell yeah it's almost like you're using black cadmone but it's it's it's very smoky very smoky isn't it

00:51:56very smoky and with that you could do different things you could the restaurants we use it as

00:52:02savory and then we use it in smoky yeah it's lovely isn't it do you need it back

00:52:10ah yes but you can order all of this online you can order online and that's the beauty of all

00:52:17online these days you can get virtually anything online and am i right to say that this is going on

00:52:23your lunchtime uh set menu yes this is on our set menu at the moment we're closed for a week

00:52:30yeah

00:52:30we're trying to do like a refresh we've been so blessed uh in that we return the star and it's

00:52:37all

00:52:37down to the team everybody's been really amazing very nice and do you know i love a set menu because

00:52:45i just sometimes think if you go to a new restaurant where it's cuisine that you're being introduced to

00:52:50i would spend ages thinking well you know what shall i pick what's good asking the waiter what

00:52:56they suggest but this well this takes the stress out of it doesn't it really it when we first started

00:53:01that was what we found we realized that lots of people couldn't they didn't know anything about the

00:53:06dish the dishes that we put on the menu and we just wanted to make it more accessible and people

00:53:13to be

00:53:14uh to remove as much friction as possible when people are dining you just want to come enjoy

00:53:19yourself you don't want to think about any other stuff uh i've got make enough decisions in life

00:53:24as well i spend my day decisions i just feed me just something nice about that so you obviously say

00:53:29you know what what do you like vegetarian yeah yeah and then go for it and then go for it

00:53:33from the

00:53:34wine pairings in as well so it takes the heat out of it oh i guess the wine he always

00:53:38gets the wine

00:53:39and you prefer french wine in your restaurant we do we do we all if you've got any french wine

00:53:46i've

00:53:46totally got some french right good excellent excellent uh this is quite full

00:53:53stop it i think it'll be fine we'll whizz it up now guys and that'll be that

00:53:58with it i'll put a lot of the lemon juice okay okay now rice is a bit of a tricky

00:54:04one isn't it to

00:54:05to get right i mean not for you guys on the table over there but but for a lot of

00:54:09people rice is the

00:54:10thing that they struggle with so how long have you cooked that for so this has been cooking for 35

00:54:17minutes

00:54:17no 45 minutes 45 minutes okay is that quite a long time for rice uh no because um

00:54:27for us we like it some people like a little bit chewier we like in for this dish you like

00:54:34it a little

00:54:34bit soft okay all right and the interesting other thing about your restaurant is that actually people

00:54:40can't book to go on the weekend can they because because we're closed at the weekend we're closed on

00:54:45the weekend we close on the weekend you shifted and comfortable what was that about you were like

00:54:53oh okay that's a nice idea i'm sure my staff would like me to close on on a weekend but

00:54:58i work the

00:54:58weekend yeah yeah yeah and your bank manager definitely doesn't look the thing is we've realized that

00:55:04it just gives people great like a work-life balance yeah yeah we've been able to return great

00:55:10stuff because of that now i love this after putting all of that in there there's one i made earlier

00:55:16yes so you see we could have but anyway that's how you make it you wiz it up and there

00:55:20it is beautiful

00:55:21okay let me clear some of these plates oh i didn't even tell you i forgot to say about the

00:55:26broth actually

00:55:26go on tell us about the broth in the broth we have all of the nice lovely things in front

00:55:32we've got some

00:55:33langoustine shells we've got some smoked cod just to give it a little bit of smokiness as well as that

00:55:39spice that goes in there and those creams butternut and black butternut yeah i'm not and coconut cream

00:55:48as well as some um yeah that's it well it all looks delicious so many flavors in there yes

00:55:56tell us what are we calling it we're calling banging banger rice with lobster tail nice

00:56:09okay let's take this over who wants it don't fight we all do well sorry but it has to go

00:56:15to

00:56:15phil wang our head judge i'm getting professional you're the len goodman of today look at this

00:56:20okay go oh my god dig in and then ollie you said you've brought some french wine i've got french

00:56:27wine for jockey absolutely because i know that her cooking really pairs well with the french the

00:56:31profile of french wines and this is a french wine from alsace and everybody in the wine trade loves

00:56:36wine from alsace chefs love it you can see it by the flute shaped bottle it's easy to pick out

00:56:40tends to be white wines rich opulent isn't it good it's in a rain shadow so basically it gets loads

00:56:46of

00:56:47sunlight this is the cave de bevelenheim pinot gris reserve 12 pounds 25 in waitrose pinot gris

00:56:52tends to just be really peachy same grape as pinot grigio they've ripened it for longer here so you

00:56:57get loads of texture to go with the coconut and loads of flavor that sweetness to pick up on the

00:57:01lobster as well scrumptious one made by ellen george as well women so happy international women's day and

00:57:06sweet but not too sweet yeah fruity i'd say really fruity fruity yellow and round yeah alsace great wine to

00:57:12go pair with food it's a real one of the best wines i think well let's ask phil wang what

00:57:17do you think i mean

00:57:18first of all that is that is banging that's delicious and the way them the the seafood

00:57:22flavors are fused through the rice is just spectacular is that your favorite so far

00:57:26of what of the dish right on the spot she's stitching you up yeah which one is your favorite

00:57:36i feel a little surrounded to be honest clearly the wine is the wine yes that's right yes very nice

00:57:44uh

00:57:44right then let's take a tootle down the thames with my dear friend dame mary berry

00:57:49she's heading to a very fancy lunch with a dear friend of this show the late great michelle rue senior

00:58:05this is one of the thames's most famous restaurants i've never turned up at the water side by a boat

00:58:13lucky me

00:58:18i'm very excited what there we are the waterside inn has held its three michelin stars for 34 years

00:58:30the longest of any restaurant in the country

00:58:35it may be famed for fine dining but the rue family are devotees of divine comfort food

00:58:44my goodness isn't it lovely to see you mary i'm very thrilled to be here thank you are you going

00:58:50to join me i would love to thank you it's a pleasure michelle rue is the restaurant's founder you've got

00:58:57the view there which is beautiful but since 2002 his talented son alan has been in charge of the kitchen

00:59:05now with head chef fabrice the dish i'm going to serve mary as the main course is going to be

00:59:13venison

00:59:15the meat is wrapped in pastry and i think that really is comfort food i just hope she likes it

00:59:24my dad sometimes can be moody so i hope he's having a good day but i'm more keen and interested

00:59:31of making mary happy

00:59:39aha doesn't that look sheer perfection it's beautiful it's a good thing to cover it it's

00:59:47theatrical i love the show you know when you're a showman anyway a little bit the venison wellington

00:59:53has a mushroom duxelle with a chicken mousse it's made richer by a blackcurrant sauce look at that

01:00:02pastry you know that pastry you can buy it in the shop that's my line not yours no no but

01:00:08you know with

01:00:0926 chefs in the kitchen six pastry chef we do have a bad pastry we make it bon appetit thank

01:00:19you

01:00:21good seasoning bring up the flavor it's cooked to perfection it doesn't get better than this

01:00:30though if i know the kitchen there'll be more to come

01:00:36apple tart which is upside down apple tart is the most comfy dessert you can have my grandma used to

01:00:44prepare that my mom used to prepare that i think that says it all fast live

01:00:56wow got the shine on that that's beautiful look at the shine the glaze it's beautiful it's comfort food

01:01:04it's real food of course the apple is beautifully tender the sinister pastry yeah

01:01:12and it's food you can eat any day it's not fancy food you see well i'd call it reassuringly fancy

01:01:20but i

01:01:21get the point i don't have a michelin star but i do have a pear pudding that you'll just want

01:01:27to dive into

01:01:31start by creaming 150 grams of light muscovado sugar with 75 grams of butter

01:01:43i'm going to add the milk

01:01:47followed by 175 grams of self-raising flour

01:01:52one teaspoon of bicarbonate of soda and a couple of eggs

01:01:57and i've got two tablespoons of black treacle don't overdo it because if you put too much

01:02:03you'll get a shock it'll rise and then drop down in the middle

01:02:10another whiz and the sweet sticky mixture is almost there that's about right

01:02:16and the consistency is a really thick batter

01:02:23add a tin of chopped sweet pears

01:02:27and you see it's a lovely toffee color and the brown sugar gives it that wonderful flavor

01:02:36then into the oven for 40 minutes at 180 fan

01:02:43now for the glorious toffee sauce and there's a lot of it too you're not going to run out

01:02:49this is truly decadent comfort food so i'm not holding back 100 grams of butter and 175 grams of light

01:02:58muscovado sugar two tablespoons of black treacle every scrap going in

01:03:06add half a teaspoon full of vanilla extract and 400 ml of double cream now i'm going to stir that

01:03:14until all the butter has dissolved at the moment it runs straight off the spoon

01:03:22but we want it thicker than that so it will float on top of the pudding

01:03:29time's up let's get it out

01:03:37oh it smells lovely a few delicate pear slices on top

01:03:43and we're ready for the luxurious toffee sauce it's just beautifully silky

01:03:50it does look good isn't it most tempting

01:04:05oh thank you mary i'll pop round for a slice of that right then the website vote is now closed

01:04:11and

01:04:12we'll soon find out whether it'll be food heaven or food hell for phil

01:04:16now tomorrow is international women's day everybody there you are so to make sure we celebrate in style

01:04:23ollie here has lined up an array of drinks all made by wonderful women ollie i have it's been a

01:04:30traditionally male-dominated industry but i think you know i've chosen these because they are delicious

01:04:35they're all doing good things and also they are all made by women so we're going to kick off very

01:04:39exciting with a fizz surely an english glass of bubbly and this is made by mary bridges uh she

01:04:46became the oenologist at gusborne when she was 30. now oenologist is just a fancy word for a

01:04:50winemaker and it's all the chemistry and all the technical stuff but what i like about mary is she does

01:04:54everything by sort of touch and feel as well not just by numbers it's like looking at the color of

01:04:59it tasting it how about that oh cheers mary well done honestly it's all about you know in quality

01:05:04fizz you basically want tiny bubbles you know re and loads of them and gusborne just deliver every

01:05:09time this is their uh brute reserve 2022 40 quid available it's like a great champagne yeah totally

01:05:15i think you could totally talk about them in the same breath i think english fizz is really up there

01:05:18with the quality and for a special occasion celebrating international women's day out well

01:05:22exactly bubbly all right and then of course we have to have some pink and you do and i've i

01:05:27felt

01:05:27spring coming i felt it rising and it's nearly rose time despite the rain it's nearly there this

01:05:34is in zuzu rose uh it's a great project from south africa made by kaylyn winscott and uh she and

01:05:40her

01:05:40family come from salaris pass and this is all about empowering the local people the people who work in

01:05:45the vineyards the people who work in the winery uh it is a black economic empowerment company and it's all

01:05:51about celebrating and giving back to that community so the artwork is from the local people uh this is a

01:05:55tenor in morrison's great value good fun and i just think it's one of those wines you know springs on

01:06:00the way summer's coming get in how much fun is this this is like yes please do and the bottle

01:06:11is so

01:06:12nice isn't it the artwork on that it's gorgeous very nice in zuzu uh in zulu means benefits and so

01:06:18it's a

01:06:19really great inclusive project it's good for you well i would say it's to the benefit of all now you

01:06:24can safely say yes okay then we move on uh to a can of beer here yeah so this is

01:06:29made by sophie

01:06:30de rond and this is uh burnt mills brewery high hopes pale ale uh this is a really kind of

01:06:35hoppy

01:06:36fruity scrumptious three pound 50 in mns it's a suffolk based brew but sophie she's one brewer of the

01:06:41year she's all about celebrating you know international events as well so tomorrow international women's day

01:06:46she's also doing her international women's collaboration brew day which happens every year so it is one of those

01:06:52again great projects but ultimately it's got a taste good and this is the kind of that does it is

01:06:57so

01:06:58fruity i'm not a big beer drinker but i quite like that there's there's so nice drinking oh yeah classy

01:07:04very floral this is very dangerous this whole situation that's going on here you've got some lovely

01:07:11drinks and the bottle on this one this is a whiskey isn't it so whiskey it's one of my favorite

01:07:17looking

01:07:17bottles and it's a project i absolutely adore this is nick nian's single malt whiskey it's a fabulous

01:07:23project by annabel thomas an organic distillery uh everything sustainable uh net carbon zero and just

01:07:30everything about what they do it's recyclable all of the waste goes back to the land they use everything

01:07:35really intelligently the distillery is fueled by wood pellets from the local forest and ultimately it's

01:07:40got to be about the whiskey it tastes fabulous and the thing is whiskey i mean can i say this

01:07:44traditionally sort of a male drink massively and what she's done is she's made a style of whiskey

01:07:49that's unpeated so it's not smoky and that will appeal not just to uh uh newbies to whiskey but it

01:07:56just appeals to the next generation very elegant they're saying really elegant but it still has that

01:08:01bit of smokiness about it but not too much it's not in your face not in your face yeah i

01:08:06just it's quite

01:08:06it's it's very elegant and you know with the soda water very drinkable actually isn't it well it's it's

01:08:12about that that's how they suggest serving it and i think that's a really good way of opening up the

01:08:16flavors as well so you're not getting whacked about the face with all the spirit you can actually taste

01:08:20the whiskey and the word knian it comes from the the gaelic meaning queen of spirits so it's a sort

01:08:24of

01:08:24defender of the land it's just the most wonderful project i salute knian and then you could put water

01:08:29in the bottle looks at you on the table yes you absolutely could why not uh and then we move

01:08:34on to this little one at the end here um this is a virgin mary isn't it it is it's

01:08:40the pickle house

01:08:41is virgin mary and the pickle house is florence chariot's uh project florence was in new york she had a

01:08:47pickle back which is when you have a shot of whiskey and then a shot of pickle juice mike loves

01:08:51it

01:08:51my drink of choice i've never kitchen people tough day in the kitchen it tastes great and it's sort of

01:08:58like the special sauce in the famous um burger chain yeah yeah it tastes a bit like that but it's

01:09:04moorish

01:09:04and scrumptious she immediately was like we need pickle juice back home she the pickle juice that she

01:09:09makes goes into this and it just has wow with a lot of flavor yeah a lot of really rich

01:09:14tomatoes as well

01:09:15spicy as well yeah it would be lovely wouldn't it on a plane yes in fact these are on planes

01:09:21you can

01:09:21find them on trains and i just think portable in a can fantastic project and they do do a boozy

01:09:26one you

01:09:27can get a bloody mary and if you wanted to customize this with mezcal tequila whatever you like vodka you

01:09:32don't miss it you don't miss it you don't miss it it is if i'm hungry but we're not eating

01:09:40in a bar

01:09:40i love one of these it's a bit like a milkshake do you know what i mean it's a very

01:09:44naughty filthy

01:09:45milkshake yes i like that uh yeah well i love it but what about the table anything yeah go on

01:09:52yes

01:09:53so they're all spectacular i think it's it's close but i think that rose is yeah so elegant and at

01:09:5910

01:09:59pounds incredible value because it's really really really sophisticated rose that i think yeah sparkling for

01:10:06me sparkly you got the goosebumps it's very very good expensive tastes yeah yeah that's good though

01:10:12it's very it is very good really well the beer is very very good the beer is outstanding yeah is

01:10:17that

01:10:17your favorite mike would you say i can't choose i don't have to choose i don't have to choose you

01:10:22can't

01:10:22make me they're all amazing and what about jockey because you know you stick rigidly to french in the

01:10:29restaurants i i think i love the sparkling followed by the beer and then the and then the bloody mary

01:10:36amazing great choices amazing yeah i think all brilliant and a wonderful way to celebrate

01:10:41international women's day absolutely go on cheers get stuck in thank you uh we'll soon find out whether

01:10:47you voted for phil's food heaven or food hell but first we are talking about regenerative farming i can't

01:10:54even regenerative you did it well you did it well you did it well regenerative farming we were talking

01:10:57about it earlier with mike and lo and behold look here is anna haw showcasing it in action at a

01:11:02beef farm in ireland

01:11:06in action at a beef farm in action at a beef farm in action at a beef farm in action

01:11:11at a beef farm

01:11:11good duck bring them on i'm here to meet rory o'reilly of loch mountain farm who's producing beef

01:11:16in a rather remarkable way how's it going great to see you welcome to loch mountain farm have you been

01:11:22doing this your whole life i grew up here as i had the land in place i had the family

01:11:26farm to take over

01:11:27and i knew what i wanted to do and i knew how i wanted to turn the farm into my

01:11:32vision of what it

01:11:33should be rory achieves his low impact vision for the farm with something known as mob grazing the cows

01:11:40only graze a certain area of grass each day and are then gently moved to a new one with just

01:11:46one nod

01:11:46to modern tech is this like a portable electric yes this allows me to move the cows every day

01:11:54hook that on there and you're done instead of bringing in tractors and machinery to do the work

01:12:00on this farm we try and let the cows do it they will spread the manure every day they're on

01:12:05the grass

01:12:06they'll eat the weeds they'll control the shrubs and the hedgerows it's based on the wild herds in

01:12:12africa and the buffalo herds in america how they travel from day to day they trample a lot they'd

01:12:17eat a lot and then they'd move on and then months two months later they'd come back and there'd be

01:12:23lovely fresh green grass growing where they trampled where they've left all the manure so how do you

01:12:27bring your beef to market who buys this meat i have cut out the middleman so i direct i direct

01:12:33sell my

01:12:34beef to houses and restaurants all around ireland so before an animal goes to the abattoir it's pretty much

01:12:40sold so it's like a mixed box of of cuts that you you sell yeah we sell a 10 kilo

01:12:45box so it'll have

01:12:46three kilos of steaks three kilos of mints we'll have a couple of roasts in there and we'll have

01:12:50a kilo of stew it's brilliant and because we do the mixed box like that we can sell the entire

01:12:55animal

01:12:56and not be bringing anything home and nothing goes to waste i'm really looking forward to getting a taste

01:13:02of rory stress for you meat i'm going to use my favorite steak for this recipe and i feel like

01:13:09it is not celebrated enough so this is anglet but sometimes it's called hanger steak or flat iron and

01:13:18it's usually from the belly side of the cow and it has a little bit more chew to it but

01:13:23my goodness

01:13:24it's bursting with flavor so the first thing i'm going to get on are my chips or i guess these

01:13:29are

01:13:30probably a little bit closer to wedges in the size that i'm going to cut them i'm going to pop

01:13:35them

01:13:35into a pot of water put a pinch of salt in there as well so i'm going to cook the

01:13:40wedges for about

01:13:40five minutes so while that's kind of coming up to the boil i'm going to marinate my steak in a

01:13:46little

01:13:47bit of kiwi yes you heard me right kiwi it's a great tenderizer so i'm not marinating it for flavor

01:13:56of kiwi the natural kind of enzyme that is in kiwi is going to help tenderize and break down the

01:14:01meat

01:14:01which will actually make it more juicy when we go to cook it i'm going to leave that for maybe

01:14:0730 minutes

01:14:09so i'm just going to dress the wedges in a little bit of oil and probably about a half a

01:14:15teaspoon of

01:14:16turmeric and a little bit of paprika

01:14:21whoo turns out it's a lot of paprika that smells really good put a little bit of salt on here

01:14:31okay so i'm going to use an air fryer here and okay we're probably going to cook the wedges for

01:14:38maybe about 20 minutes but i'll check them halfway through right so i'm just going to take my steak

01:14:44just give it a good wash when you're searing meat or fish it's always good to make sure it's it's

01:14:51dry

01:14:51before you put it into a hot pan this stops it sticking but it also stops the the water kind

01:14:56of

01:14:56having a reaction with your hot oil do a little seasoning of salt and quite a generous amount of

01:15:03pepper right it's that sizzle that you're looking for

01:15:11so what we're looking for is that there should be a kind of char from the kiwi marinade to give

01:15:16you

01:15:17this caramelized kind of charred coating and once you've done that it's pretty much time to get your

01:15:22butter in so on a medium heat now so it's not the highest heat anymore and i'm just going to

01:15:28add a

01:15:28little bit of garlic to the mix as well so scrunch up the thyme you're going to release all the

01:15:34flavor

01:15:35from the thyme if you do that i'm just going to add a little dash of worcestershire sauce so we've

01:15:41got that lovely kind of spice of the black pepper and we're just adding a little dash of worcestershire

01:15:45sauce to kind of complement that

01:15:50right so you want to let your steak rest for about three minutes

01:15:54i think the wedges look so crispy right it's time to carve my steak

01:16:04i've just got some lovely lamb's lettuce here i just have a nice vinegar here of red wine vinegar

01:16:10a bit of olive oil a little drizzle of honey pinch of salt

01:16:15having a good quality piece of meat is just the making of your day

01:16:20i'm just going to finish it with really simple just a nice little drop of mustard

01:16:36oh thanks so much anna right then time to find out if it's food heaven or food hell for our

01:16:42friend

01:16:42phil here now as a reminder it could be heaven which was a mushroom and shrimp fried rice with kimchi

01:16:47or hell feta salad and spiced bulgur wheat made more alluring with succulent welsh lamb

01:16:53thanks so much to everybody who voted i can now reveal that

01:16:5956 of you 56 of you went for

01:17:03heaven

01:17:06it's close

01:17:07close to my comfort

01:17:11i'm happy with that thank you everybody

01:17:13okay okay i'm going to pop the lamb back in the fridge because we don't want to waste it out

01:17:17yeah the six brilliant so bryn

01:17:20where are we starting when with the rice bowl we're going to start frying the the mushrooms we

01:17:25got oyster mushrooms shiitake mushrooms and enoki mushrooms so loads of loads of flavor in there

01:17:30so we're going to start frying off the mushrooms then they're going to make a pickle and then

01:17:35there's miraculously there's a stainless steel pan here so maybe you could

01:17:39do your own fried egg oh interesting are you up for it phil yeah you know being on gbm has

01:17:43really

01:17:44raised my cooking game so i'll be frying an egg today

01:17:48i mean you did tell us all about the water at the beginning yes yeah yeah so we need to

01:17:53see the

01:17:54water getting nice and hot now okay is this tap real yeah okay everything you see is real

01:17:59everything's real

01:18:02okay so like this and then you just flick on onto do you have a camera on the pan yeah

01:18:06here we go here

01:18:07we go oh i see how they beat up and roll about that means it's hot enough that it won't

01:18:12stick if

01:18:13you that works so well yeah so good right you'll be cooking on great british menu soon pretty soon

01:18:18as long as it's happened we should say though because lots of people have been watching this

01:18:22morning enjoying what you've said about great british menu if they haven't seen it yeah where are we in

01:18:27the series and how can we catch up uh we are so we just finished week two uh which is

01:18:33scotland yeah

01:18:34or that was uh northwest and uh it's going all guns blazing it's uh it's on my player bbc too

01:18:41and uh

01:18:42yeah fantastic i'm more important how did wales get on have you done wales yet not yet we haven't got

01:18:47there yet and i can't reveal i cannot reveal how it goes no don't no spoilers spoilers spoilers okay so

01:18:56what

01:18:56have you got the mushrooms in a bit of salt we're going to get them frying nice and quickly take

01:19:00all

01:19:01the water out and then we'll add the rice spring onions and all the sauces while i'm doing that

01:19:05can you pick the coriander absolutely the coriander in rehearsals you chuck it all listen i feel like

01:19:11i'm part of the gang because i've got a blue plaster yeah you're good you're in you're only one blue

01:19:16pasta please not again no not again very sharp very sharp i'll pick the coriander okay what are we going

01:19:22to

01:19:22drink golly you should have some glasses under your counter there ralph for the lads but we're going

01:19:26to have uh some bubbly and bubbly it's a lovely pairing with this dish i will uh without breaking

01:19:32the bank top quality bubbly there's a lovely story behind this one this is mademoiselle marguerite

01:19:36blanquette de limoux um and marguerite was a pioneering woman winemaker in limoux in the 1940s

01:19:42so you know perfect for international women's day but also the wine itself is amazing it's made from the mozac

01:19:48grape which is local um and mozac got its nickname blanquette because the leaves go a little bit

01:19:53white but i tend to think of mozac's flavor is a little bit richer so it's got a long hang

01:19:58time it

01:19:58ripens very slowly so if you think like almost like marzipan you know something like that and it but

01:20:03it's still fresh it's still crisp it's a great price as well 11 pounds 50. they say that down in

01:20:08limoux

01:20:09was where they invented sparkling wine in 1531 it was the monks of the abbey de saint there but you

01:20:14know

01:20:14whether or not that matters what really counts for me is in the glass it's a joyful wine well it

01:20:19sounds

01:20:20so nice let's get it out now phil yes have a go here you are cheers cheers to heaven thank

01:20:26you yeah it's

01:20:27good to be in heaven and phil we should talk as well about your tour yes because that's starting in

01:20:33september right yes i'm off to melbourne at the end of this month to the festival there i'm doing a

01:20:38month

01:20:39of the show there and then when i'm back in the uk i'll be touring from september onwards uk and

01:20:43ireland

01:20:44okay and i've interviewed lots of comedians and this early in the piece normally they say

01:20:48oh i haven't written it yet so i don't know have you written it i have written it most of

01:20:53it okay

01:20:54a lot of jokes and what's the shtick it's called uh-oh yeah and it's about sort of being a

01:21:01millennial

01:21:02but how all the millennials are now sort of between youth and middle age and you know being stuck between

01:21:08those two identities and being in that sort of crossover point in your life okay and and the

01:21:13mustache has got a part of the mustache is just to symbolize that i am more mature now

01:21:21and wiser yeah yeah yeah i'm not the kid i once was you can you can you can trust me

01:21:28when i impart

01:21:29words of wisdom now on stage okay all right should i reveal what your nickname is in the dining club

01:21:34yes please do oh no are we allowed to do this yeah yeah yeah okay he's known as baby

01:21:39i'm the baby baby i was called a baby once in a restaurant by the owner but otto it was

01:21:45otto's in

01:21:46farringdon yeah otto said because we were all checking them on you were like leaving some and he

01:21:49went ah you are the baby and then he said come back when you've grown up which means now because

01:21:58you have the stash and we can go see him yes exactly i'm ready yeah i'm ready and the show

01:22:01is all about

01:22:02it that's it and can we talk a little bit more about your whatsapp group and what you get up

01:22:06to

01:22:07because we know you're to an actual proper not television but proper friend yes yeah yeah in fact

01:22:12we were we were having lunch and i um i remember saying to phil i should call your next show

01:22:16uh-oh

01:22:17and i didn't know that your show was called uh-oh it was a strange moment yeah yeah yeah that's

01:22:22just

01:22:22how tuned in we are i didn't he'd already named it but i didn't know and i was like oh

01:22:25imagine

01:22:26calling it that yeah that's how well we know that's proper friends yeah yeah we like psychic we're

01:22:30psychic i'd say yeah no the the whatsapp group is brilliant because we all suggest places you want

01:22:35to go and eat and we go and eat there which is wonderful and it's a great group of guys

01:22:38we just

01:22:38really enjoy each other's company they might go for a big walk in yorkshire and go to a pub and

01:22:42then a

01:22:42style place or whatever but it's just about getting together and enjoying ourselves and that's

01:22:46lovely and having a chat yeah yeah to come together like that yeah yeah mental health and all of that

01:22:52yes and have very good food and very good wine yeah that's yeah we all bring our own wine as

01:22:57well because we're all all into it have you got the admin rights join us on the whatsapp yeah

01:23:01well i don't know if i've got the he doesn't know what because i'm a bit i'm a bit senior

01:23:07on the

01:23:07whatsapp everyone's quite quick and then there's me just with a rainbow emoji going hi um brin how's

01:23:12how's it doing so here phil we've got the mushrooms fried add the shrimp now we're in with the rice

01:23:18we're

01:23:18going to get a bit better color in there then we'll add soy sauce and fish sauce and in here

01:23:22yeah go

01:23:23i've pickled some cucumbers so vinegar salt sugar garlic thyme bay leaf then go cold and then once they're

01:23:32cold nice and crunchy and then we're going to add a little bit of chili paste just to add a

01:23:38little

01:23:38bit of freshness of chili to it and i think very nice they just add loads of depth of flavor

01:23:44to it

01:23:45are you looking confused at the cucumber are you pleased well i'm i'm i'm just wondering what's that

01:23:49pickled like in real time just then can you pick up something that quick no by the way like stewing

01:23:54it

01:23:54there's pickle now we let it cool down so it's always better so it cools right the one we did

01:23:58in

01:23:58rehearsal is that all right is it nearly time for the egg because we're all waiting for this moment

01:24:04egg yeah now that all the basic stuff has been done okay there's some oil here okay yeah right

01:24:09there's your pan so what what you want to do when you're frying an egg is you want to put

01:24:14the oil in

01:24:14the pan i'll swap here here we go here we go oh gosh i hope this one are you feeling

01:24:21pressure i'll take

01:24:21two just because it's quite a big pan is this hot it's very hot yeah do you want a cloth

01:24:25yeah a little

01:24:26cloth please thanks so much should i fry one as well just in case yeah go on yeah no where's

01:24:32the truss

01:24:35the judge is in big trouble isn't he he's now being judged i'm waiting okay okay this is your big

01:24:41moment

01:24:41oh crap okay look at this very good that's pretty perfect give me that give me that i'll put it

01:24:49in

01:24:49the bin thank you thank you um i don't know where to crack this i won't oh they look good

01:24:57this is a

01:24:58safety egg safety egg wow thank you so much thank you okay no worries i can help you with that

01:25:04and the

01:25:05other thing we should talk about is kimchi because they talk um they say that kimchi is so good for

01:25:11gut

01:25:11health right yeah um and jockey we were talking earlier about kimchi being i mean that's a tradition

01:25:17that's gone back for centuries and centuries in west africa no for west africa no but fermenting

01:25:24grains fermenting other things has been something that's been for centuries and it just makes the

01:25:30nutrients bow and salt in your egg yes please and it's really good for the gut your gut health if

01:25:35you want

01:25:36uh probiotic and all of that yes it's really good nice uh and phil am i right in saying don't

01:25:44can he

01:25:45yeah you can't talk i'm talking neither can i to be honest yeah yeah go on i i'm just spooning

01:25:49oil

01:25:50but apparently you love the carb game oh the car this is my quick round before we go this is

01:25:56my top ice

01:25:57breaker okay rank your carbohydrates right ready ready so we got rice noodles pasta bread potatoes

01:26:06in order of preference okay brin uh top five from one to five bread bread bread bread bread wow i

01:26:14go bread

01:26:17bread bread mike bread potato rice i don't even remember the last two pasta pasta noodles okay ollie bread

01:26:28potatoes pasta noodles and then what was the last one rice rice no i love rice this is a pretty

01:26:35Difficult game

01:26:38Obviously rice yes right first crackdowns those noodles. No rice on noodles potatoes bread

01:26:48That is I am exactly

01:26:59Potatoes bread Wow

01:27:01Wow

01:27:04I'll chop the chili

01:27:15I'm so sorry Bryn I forgot but look how fast you can do it matter in this air turn my

01:27:21coin off

01:27:21Are you ready to go? Yeah, I think that's I think these are good. Okay, we've got to get this

01:27:25on the plane to come off

01:27:26For the stairs your egg, okay, let's see

01:27:28Come on here. We go the moment of truth on the hair and embarrass me egg here. We are on

01:27:32the bus look at that look at it

01:27:35Oh

01:27:45Salt

01:27:47Fresh chilies as well

01:27:50And some curry on fresh coriander and there you go

01:27:54There you go

01:27:55That is your

01:27:55Egg is perfect come and tuck into this there you are do it here. Okay, beautiful

01:28:02So that is your mushroom fried rice shrimp crispy egg made by yourself pickled cucumber and kimchi

01:28:08Wow go on

01:28:10Okay, good the yoke look at the yoke look at the you've done a good job good job of the

01:28:14oak dream team human brain

01:28:15That's fantastic nine guys Phil

01:28:21In it goes

01:28:25He loves it that is all from us today on Saturday kitchen live

01:28:30Thank you so much to Bryn to Mike to jock a ollie and of course to Phil the egg maker

01:28:37Recipes from the studio on the website bbc.co.uk slash something the kitchen

01:28:41I can't speak too much alcohol Matt's got more best spice food tomorrow morning at 1030 and BBC to and

01:28:47be back here live next week

01:28:48Maybe with a tan but definitely with a whole host of brilliant chefs and a special guest alex Kingston enjoy

01:28:54the recipe weekend

01:28:55Goodbye, bye. Thank you

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