Saturday Kitchen - Season 28 - Episode 09: Matt Tebbutt, Georgina Hayden, Sam Holland, Avi Shashidhara and Michael Ball - video Dailymotion

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Watch Saturday Kitchen - Season 28 - Episode 09: Matt Tebbutt, Georgina Hayden, Sam Holland, Avi Shashidhara and Michael Ball - NeonStreamStudio on Dailymotion

Transcript

00:00:00Good morning, we've got an all-singing, all-dancing line-up for you today with a delicious menu that'll have

00:00:05you feeling anything but Les Miserables.

00:00:09Saturday Kitchen.

00:00:32Welcome to the show, Avi, Shashidara, Georgina Hayden and Sam Holland are helping us celebrate the start of spring with

00:00:38a seasonal feast of delicious dishes and Helen McGinn is serving up blooming, brilliant drinks. Spring vibes.

00:00:45Got it.

00:00:46And our special guest today is a man for all seasons, he's the multi-award winning, number one selling singer,

00:00:51broadcaster, actor and let's be honest, greatest showman, please welcome the brilliant Michael Ball.

00:00:57Hello Michael Ball.

00:00:58Hello Matt.

00:01:00How are you?

00:01:00I'm really good, I'm really hungry.

00:01:02Great, great to have you here. Now listen, you've got a tour coming out later in the year, you've got

00:01:06a new album, you've got a single that's been released on the album, it's all going on.

00:01:11It is, it is, it's an exciting time.

00:01:12Great.

00:01:13And, you know, having written all the music on the album, which is a first, to do an entire album,

00:01:21to release my babies out into the world is a scary thing, but I'm really chuffed with it.

00:01:27Nice, nice analogy too.

00:01:28Yeah. So, so it'll be, it's a good, I'm feeling good.

00:01:32Great.

00:01:32That's good to know. Right, we're going to talk more about that later, let's see what else is on the

00:01:35menu today.

00:01:36Avi, you've got a cracking crab dish that's fast becoming your signature, is that right?

00:01:40Yeah, I've got two dishes actually, I'm doing Mangalore buns, which is this donut-y thing with the spiced crab,

00:01:46and I'm also doing kalsos, which are grilled with the hemp seed chutney.

00:01:49Very nice, very nice, a lot going on there.

00:01:51Sam, you're treating us to some tacos?

00:01:53Yeah, we've got some salmon tacos, they're really delicious, we've got a creamy, hispy slaw and a zesty guacamole is

00:01:59perfect for a midweek meal.

00:02:00Very nice, and Georgina Hayden, you're celebrating Vogue's Year of the Cabbage.

00:02:04Year of the Cabbage, yeah, I'm a big fan of cabbage, love it.

00:02:07Is that a thing? It is now. You're the cabbage? Yeah, it is now, embrace it.

00:02:11I'm team cabbage, I think it's underrated and it's a stunner, I'm doing whole roast cabbage with spiced butter, and

00:02:16I'm also doing glyphdigo on the side, so slow cooked lamb with potatoes, bit of white wine.

00:02:20Lovely. Both gorgeous.

00:02:22Beautiful, look forward to that.

00:02:23Okay, the right day.

00:02:24A lot, you're right, a lot going on.

00:02:26Yes.

00:02:26How are you covering those bases?

00:02:27So, well, amazing dishes, we have got a sparkling for you, Avi, we have got a Greek red for you,

00:02:34Georgie, and I've got, I've got a rosé for something.

00:02:37Yeah, it was tacos, I mean, I had to.

00:02:40Yeah, exactly, for all of me.

00:02:42Now, listen, Michael, you've done this show many times, give us your idea of food heaven at the moment.

00:02:46Food heaven, I want a really spicy, I mean, it would have been nice to be lobster, but don't worry,

00:02:55pushing the boat out, but a spicy seafood pasta.

00:02:59Okay, okay, and what about hell?

00:03:01Hell, forgive me, tofu.

00:03:05Oh, I mean, I used to be like that.

00:03:07I mean, used to be.

00:03:08Mmm, I've changed.

00:03:09In what way?

00:03:10I've grown up.

00:03:13I think we'll be the judge of that, man.

00:03:15That's good.

00:03:15And it's unlikely.

00:03:16But it doesn't do, I mean, the texture's all wrong, there's nothing going on flavour-wise, it's pointless.

00:03:23Pointless.

00:03:24Pointless tofu, let's not upset.

00:03:25I love tofu.

00:03:26Whatever Michael gets at the end of the show, it'll definitely be delicious, I promise you.

00:03:30But will it be his idea of food heaven, a recipe that literally translates to killer spaghetti?

00:03:35So this classic dish from southern Italy called Spaghetti a la Sassina starts with caramelising dried spaghetti in a pan

00:03:42before fully cooking in a rich tomato and shellfish broth with mussels, squid and prawns tossed through at the end.

00:03:49Lots and lots of chilli in that as well.

00:03:51Did you like my pronunciation?

00:03:52That was very, very good.

00:03:53Thanks very much.

00:03:54Practised it for hours.

00:03:55Just rolled.

00:03:57All I convince him on his hellish tofu with the two tofu dishes converted me.

00:04:02If so, I'm going to start with mapu tofu, which is a delicious combination of pork mince, silken tofu, lots

00:04:06of ginger and szechuan pepper.

00:04:08And then I'm going to stir fry some puffed tofu, which is the best tofu you can buy if you

00:04:13ask me, in a spicy chilli, holy basil and hoisin sauce.

00:04:16There's no vote today, so Michael's fate rests in the hands of his musical memory.

00:04:20How's that?

00:04:21Oh, great.

00:04:22I'll eat tofu all around there.

00:04:25More of that later.

00:04:25All right, Abhi.

00:04:26Let's get on with the cooking.

00:04:29Where do we start?

00:04:30All right, Matt, we're going to do two dishes.

00:04:32One of them is the hemp seed chutney.

00:04:35Just toast that in there with the cumin, the chilli, and we'll blitz them all up in here.

00:04:41This is hemp seed, isn't it?

00:04:43Yeah, it's hemp seed.

00:04:44It's quite a popular ingredient in the northeast of India, all along the Himalayan belts, actually.

00:04:50It's quite nutritious.

00:04:51It's quite cold in that region.

00:04:53So people eat a lot of hemp seed.

00:04:56Really delicious, you know, when it's made into a pesto.

00:04:59It's quite a traditional recipe, except, you know, we would make it with coriander and mint.

00:05:34Okay.

00:05:35It's very oily.

00:05:38And you will smell it, and also it goes a bit golden in colour.

00:05:43So, and then we'll take it off and we'll blitz it.

00:05:45Right, let's talk about these buns.

00:05:46So what have we got in here?

00:05:47So the buns are made with all-purpose flour, but also the good thing about these buns is it takes

00:05:53no water.

00:05:54So it's always, you know, it's got banana puree in it and some yogurt, which makes it a little bit

00:05:58sweet.

00:06:00But also it's got this delicious sort of a banana-y taste.

00:06:05Is this a traditional recipe?

00:06:07It's a very traditional recipe from a place called Mangalore in the south of India.

00:06:10Okay.

00:06:11I am from the south of India, so it's something that I ate when I was growing up.

00:06:15Traditionally, it wouldn't be served with a crab, per se.

00:06:18It would be more of a sort of like a snack that you would have in the evenings, along with

00:06:23probably, you know, tea or coffee,

00:06:25but always served with a really spicy chutney.

00:06:28So it's a great combination of sort of like spicy and sweet, because the buns are sweet.

00:06:34So today what I'm doing is using, you know, some of the best produce in the country, which is, you

00:06:39know, crab.

00:06:40I think crab is incredible in the UK.

00:06:43So we're going to use some of that, which is already out of the shell, so there's no mess.

00:06:48And we're going to stuff the buns with it.

00:06:50Nice.

00:06:51Yeah.

00:06:51What a great idea.

00:06:52Yeah, so I'm making a sauce with, like, some mustard seeds there, curry leaves, classic kind of southern Indian flavours.

00:06:59Lots of chilli, obviously, because crab is quite sweet.

00:07:02We want to make it, you know, quite spicy.

00:07:05It kind of stands up to it.

00:07:06Let's talk about these cow cods.

00:07:07Yeah.

00:07:08Look like baby leeks.

00:07:10Yeah, I mean, they're more...

00:07:11Straight on the grill?

00:07:12Yeah, just a little bit of oil and salt.

00:07:15Okay.

00:07:15Yeah.

00:07:16Okay.

00:07:16There we go.

00:07:17Okay.

00:07:19Abi, what are your top tips for people cooking Indian food and balancing the levels of spice?

00:07:24I think it's a personal choice, right?

00:07:27You know, it's totally up to you how spicy you want to make it.

00:07:30So with the chillies here, I'm not going crazy with it because I didn't grow up eating crazy amounts of

00:07:34chilli with my food.

00:07:35You know, although I'm from the south of India, we don't use too many spices in our food.

00:07:40It's usually a lot of chillies because, you know, we grow a lot of chillies in the south.

00:07:45So this dish, you will taste a lot of chilli in it.

00:07:47You know, so I've got, like, green chillies, but also I've got to add some of this dry red chilli

00:07:51into it.

00:07:52So, again, at home, you can decide how spicy you'd like it.

00:07:57I'm intrigued with this, perhaps, though.

00:07:59Yeah.

00:07:59I mean, I think that's there, Matt.

00:08:01Is that...

00:08:02Okay, so just really lightly.

00:08:03Yeah, yeah, I can smell it.

00:08:04Okay.

00:08:05It's such a common ingredient that you can find in supermarkets in the UK as well, so...

00:08:09This?

00:08:09Yeah.

00:08:10Yeah, absolutely.

00:08:11Any health store.

00:08:12Yeah.

00:08:12You can get them in, like, the sort of, like, baking aisle with all the nuts and seeds and dried

00:08:17fruit.

00:08:18There we go.

00:08:19All into the litter and then we...

00:08:21And hemp seed oil as well.

00:08:22Yeah.

00:08:23You can buy hemp seed oil.

00:08:25You've got to go down to the supermarket, Matt.

00:08:28I don't know.

00:08:29I suppose I always go to the same aisles.

00:08:31I'm quite fixed in my ways.

00:08:33I'm quite a conservative shopper.

00:08:35Do you know what?

00:08:36I can't imagine that at all.

00:08:37Really?

00:08:39Also, this is a man who eats crab sticks, so I think...

00:08:42No, no, no, no, wait, wait, wait.

00:08:43Nothing wrong with a crab stick.

00:08:44I love a crab stick.

00:08:45I love a crab stick.

00:08:47I put crab sticks in my fish pie.

00:08:48Thank you, Helen.

00:08:49In your place.

00:08:50Love it.

00:08:51Okay, I've done corrected.

00:08:52What's that telling you?

00:08:54So there we go.

00:08:55This dough is ready.

00:08:57You don't really want to knead it too much because you don't want to create too much gluten in it.

00:09:01Just bring it together and then we'll just put it in a bowl.

00:09:04Try and rest it for a couple of hours or you can make it the night before.

00:09:08Okay.

00:09:08And that should be where it's going.

00:09:10Treats with this banana dough.

00:09:12Yeah, basically, with banana puree, it also helps the dough kind of slightly ferments.

00:09:21It's got some baking soda, baking powder, it helps it rise when it's fried.

00:09:27Righto.

00:09:27So, yeah, so it's a great kind of flavour in the background.

00:09:31You don't really taste the banana, but it's there.

00:09:33Okay.

00:09:34What's the difference between baking soda and baking powder?

00:09:37Yeah, so we add a bit of baking...

00:09:39What do they do?

00:09:40They just help the bread kind of puff up when you fry it.

00:09:44So baking powder, so bicarbonate of soda, or they call it in America baking soda.

00:09:49Bicarbonate of soda is one ingredient.

00:09:52Baking powder is a combination of bicarbonate of soda,

00:09:56some cream of tartare and other, so that's a blend.

00:09:59So they'll have different properties, so baking soda is a bit more aggressive.

00:10:03Right.

00:10:04Baking powder will stabilise it.

00:10:06You can use both, yeah.

00:10:07Yeah, yeah, yeah.

00:10:08Are you any clearer?

00:10:09No.

00:10:10The number of times I've learnt this, and it goes in one ear and out the other.

00:10:13Was that right? I was right.

00:10:14I don't know.

00:10:15I kept my head...

00:10:16When he asked that, I kept my head down.

00:10:18Someone else answered.

00:10:20Yeah.

00:10:21So if you have a recipe that says baking soda,

00:10:24you can't use baking powder?

00:10:26No.

00:10:27Well.

00:10:28You can, but it's not going to be as good.

00:10:30But it won't necessarily be the same.

00:10:31So, for example, if you're making honeycomb,

00:10:33so honeycomb, you've got the sugar, the golden syrup,

00:10:36and you add the bicarbonate of soda to it,

00:10:38and it makes it all fizzly bubble.

00:10:39If you added baking powder, it wouldn't be as aggressive,

00:10:42because it's a blend of other things.

00:10:43Yes, got you.

00:10:45Yeah.

00:10:45That is beautifully.

00:10:46That's great, yeah?

00:10:47That's beautifully, yeah?

00:10:51So this is essentially like the romesco sauce you traditionally get with a coconut onion?

00:10:55It kind of is.

00:10:56You know, I didn't actually think about it until I started doing it with kalsots,

00:11:00because, you know, I used to do it with asparagus,

00:11:02but use the traditional recipe.

00:11:03Yeah.

00:11:04And then for some reason I was like,

00:11:05oh, kalsots are in season, it's spring,

00:11:07why don't we do them?

00:11:09And then I was like,

00:11:10oh, I think, you know,

00:11:11we should try and do them with red pepper,

00:11:12grilled red pepper,

00:11:13just to add that kind of hint of sweetness to it.

00:11:16So you're getting that nuttiness that you're getting from the almonds?

00:11:18Exactly.

00:11:18You're getting the nuttiness,

00:11:19the oiliness,

00:11:20without adding any extra oils to it.

00:11:23Yeah.

00:11:25And I think the pepper kind of adds a bit of colour as well.

00:11:28And also those peppers were grilled and, you know,

00:11:31and then peeled off,

00:11:32so it will have a bit of smokiness as well.

00:11:34Really nice with anything that's grilled.

00:11:36It takes a lot of water.

00:11:37It smells good.

00:11:37It does, doesn't it?

00:11:38It's almost like the oil kind of emulsifies the water.

00:11:42It's almost like,

00:11:43it becomes like a pesto-like consistency.

00:11:46So tell us about this exciting new gastropub, then,

00:11:49your opening.

00:11:50Yeah, I mean,

00:11:51I've been,

00:11:51I've been kind of feeding my soul for a year,

00:11:56like I said last time I was here.

00:11:59You know,

00:11:59I decided to not do another fine dining or a casual dining restaurant.

00:12:04So, you know,

00:12:04I thought we know what the industry is doing at the moment,

00:12:08rising costs, et cetera.

00:12:10So I'm just trying to do something that's a little bit more fun,

00:12:12casual.

00:12:13Okay.

00:12:13It's going to be a gastropub with an open kitchen,

00:12:17cooking really amazing Indian food,

00:12:20obviously,

00:12:21because that's what I've been doing for the last five years,

00:12:23but also getting inspiration from all the drinking establishments of India,

00:12:27which are usually the traditional toddy shops of Kerala.

00:12:30Okay.

00:12:30But also I want to do like,

00:12:32you know,

00:12:32amazing kebabs from Lucknow.

00:12:34Lucknow is the north of India

00:12:35and recently been given a world heritage recognition for its cuisine.

00:12:39Right.

00:12:40So we're doing,

00:12:40so I'm going to,

00:12:41I want to go to,

00:12:42you know,

00:12:42take some inspiration from there.

00:12:44Uh-huh.

00:12:44Do lots of kebabs and stuff,

00:12:46but I'm definitely going to have a charcoal grill and a charcoal tandoor,

00:12:49so we get,

00:12:50you know,

00:12:51really amazing flavours and all of that.

00:12:53So there we go.

00:12:54Yeah,

00:12:54so that's what the pub is going to be about.

00:12:56It's a place for,

00:12:57it's going to be a neighbourhood place where people can come in,

00:13:01you know,

00:13:01enjoy themselves like they would at a traditional pub.

00:13:04Has it got a name and a location?

00:13:06Well,

00:13:07I mean,

00:13:09it does have a name.

00:13:09It's called the Tully Queen.

00:13:11Okay.

00:13:11Tully means tipsy.

00:13:13Right.

00:13:14in slang Hindi.

00:13:15Uh-huh.

00:13:15So that's why it's going to be cold.

00:13:18I can feel a unique name.

00:13:20It's going to be a neighbourhood place.

00:13:21Yeah.

00:13:22Right.

00:13:22So what do you do with those buttons now?

00:13:24So these buns have been rolled up really,

00:13:27really thin,

00:13:28as you can see.

00:13:29We're just frying them in really hot oil.

00:13:31We're not doing this in a normal fryer

00:13:33because the temperature needs to be slightly higher

00:13:36than a regular fryer.

00:13:39The regular fryer goes up to about 180.

00:13:41This needs to be at about 200, 210, I would say.

00:13:44So you see they've just puffed up.

00:13:46Ooh.

00:13:47Yeah.

00:13:47So you want that kind of hot enough that it separates.

00:13:50So it just kind of instantly puffs up.

00:13:52Okay.

00:13:53All right.

00:13:54I lost...

00:13:56Great British Bake Off.

00:13:59Celebrity with my doughnuts.

00:14:02Apparently they've got to have a ring around them.

00:14:04Really?

00:14:05Oh, yes.

00:14:05What, in the middle?

00:14:06No.

00:14:08The top and the bottom.

00:14:10Okay.

00:14:10But it's got to have the pale ring.

00:14:12Yes.

00:14:12So it's the flipping, so you need to...

00:14:14No, I know what it is now.

00:14:16No one told me at the beginning.

00:14:19You're too late.

00:14:20And also a glaze and I just put...

00:14:23Right, so the crab going into the sauce, Sabi, yeah?

00:14:26Yes, please, yeah.

00:14:27Right, anything else going in there?

00:14:28Yeah, I think we just mix it all up and we should be good to plate very soon.

00:14:32Wow, nice.

00:14:33I'm going to add a bit of...

00:14:34Okay.

00:14:36Oh, I need to add a bit of this coconut milk as well.

00:14:38Coconut powder, milk powder, so we get a bit of coconutiness in there.

00:14:42Righto.

00:14:43Next time you do it, we'll practice.

00:14:45Yeah, move this out your way.

00:14:46I'm just hoping he's got rings on it.

00:14:54If you want to try Avi's crab buns at home, you can find the recipe at bbc.co.uk forward

00:14:58slash Saturday Kitchen.

00:14:59We'll scan the QR code below and it'll take you straight to his dish.

00:15:06Right, so you just want some of this chutney across the Calcots?

00:15:10Yes, please.

00:15:11Just on the plate.

00:15:12Or maybe we'll do the chutney first and then the Calcots on top.

00:15:15Yeah.

00:15:19Avi, will this be on the menu at the new pub?

00:15:20Absolutely, yes.

00:15:22I think I'm just trying to take all my favourite dishes and put it on one menu.

00:15:27And this is something that I grew up eating as a young boy.

00:15:31So, you know, it brings back a lot of good memories.

00:15:34You're filling it with crab today.

00:15:35Could you do a sweet version?

00:15:36Because I know it's got banana puree in the bread.

00:15:39Well, you could, you know, it's not a very traditional recipe that I'm doing.

00:15:43You know, the filling can be anything you want.

00:15:45So, you know, the crab is there because it's what I'm doing today.

00:15:50But then you can fill it with whatever you please.

00:15:52Sounds amazing.

00:15:53I can't wait.

00:15:53Yeah.

00:15:54This is really interesting.

00:15:56Looking forward to trying this.

00:15:57So, that's the hemp seeds, is it?

00:15:58And the romesco?

00:15:59Is that what you were choosing?

00:16:00Yeah.

00:16:01Right.

00:16:01Amazing.

00:16:02Really nice.

00:16:02So creamy.

00:16:04There we go.

00:16:05Wow.

00:16:05Some of these curry leaves on top.

00:16:07Oh, my gosh.

00:16:08Oh.

00:16:09Beautiful.

00:16:10That's delicious.

00:16:11This looks like a dream.

00:16:12Should we pour some more on top?

00:16:13Really?

00:16:13Just make it a little bit more.

00:16:16A little bit more?

00:16:17Yeah, please.

00:16:21Don't have.

00:16:23Yep.

00:16:24Beautiful.

00:16:25Right.

00:16:26Remind us what we've got here.

00:16:28So, we've got Mangalore buns with a spiced crab.

00:16:31And we've got calcots with a hemp seed chutney.

00:16:34Beautiful.

00:16:34Well done, mate.

00:16:39Right.

00:16:41Okay, Georgina, do you want to do the honours?

00:16:44Wow.

00:16:44Right, what's the best way to eat these?

00:16:46So, rip the buns open, stuff the crab, eat it, the calcots on its own, you know, traditionally

00:16:52they would pick it up with their hands and they would, you know, make a mess of it.

00:16:55Yeah.

00:16:55That's the best way to eat it.

00:16:56Right, what have we got here, Held?

00:16:57So, with this one, we've got a rosé, this is Cremont de Loire, so it's a Cremont from

00:17:04the Loire region in northern France.

00:17:06It is made in the same way as champagne, but it is £9.98 from Asda.

00:17:12So, it's about half the price of, you know, your kind of cheapest champagne.

00:17:16And this one is mostly a Cabernet Franc grape, which gives it the colour, because that's

00:17:21a red grape, but you've also got some Chenin Blanc in there as well and some Grollot.

00:17:25And so, you do just get this really lovely, light-lifted fruit, fizz, citrus, and just

00:17:31what you need with this dish.

00:17:33That's delicious.

00:17:34That's one of the nicest things I've ever eaten.

00:17:36I absolutely agree.

00:17:38Isn't that amazing?

00:17:38It is stunning.

00:17:40The sweetness from that bun and the spicy crab.

00:17:42I haven't even got to the cold cuts yet, and I'm usually really excited about that.

00:17:45Oh, my God.

00:17:46But that is going to take second place.

00:17:48Those crab buns are amazing.

00:17:49Brilliant, thank you.

00:17:50Amazing.

00:17:51How are you?

00:17:52Yeah.

00:17:52Stopped in your tracks.

00:17:53Sorry.

00:17:53Takes a lot.

00:17:54That, it does take a lot.

00:17:56I might just leave, because I don't know how I'm going to follow that.

00:17:58No, you can't.

00:18:00So, should we get your Cab?

00:18:01Yeah.

00:18:02I'm going to have more of this.

00:18:03I'm just going to have more of this.

00:18:05Yeah, but...

00:18:05Did you say that we have to pick these up?

00:18:07No, I'm not picking that up.

00:18:08I mean, you could be messy, but I think you're doing a perfectly good job there.

00:18:13Honestly, that's stunning.

00:18:14That is unreal.

00:18:16Really good.

00:18:17Sam, remind us what you're doing in a bit.

00:18:19So, we're doing some spiced salmon tacos with a zesty guacamole and, like, a hispy slaw.

00:18:23Lovely.

00:18:24Delicious.

00:18:25And how are we going to be rounding off today's menu?

00:18:27Will it be Michael's idea of food heaven, a seafood-packed spicy spaghetti, or his idea of food hell?

00:18:31Two absolutely delicious dishes that converted me.

00:18:34A double dose of tofu with mapu tofu and chilli puff tofu.

00:18:37Stay tuned to find out how music maestro can win his dream dish.

00:18:42If he can remember.

00:18:44Right, so let's catch up with Rick.

00:18:45And to be honest, to be honest, I don't care.

00:18:47Don't care.

00:18:47This is food heaven.

00:18:48Right?

00:18:49It's game over.

00:18:50It's incredible.

00:18:51I know, we're just making up the numbers now.

00:18:53Right, let's join Rick now on his travels, and he's exploring the Malaysian mangroves in search of seafood.

00:19:04Like many places I've been to on my travels, Lenkawi's surrounded by mangroves, that curious tree with a labyrinth of

00:19:12roots, and a plant that thrives in a place that's neither land nor sea.

00:19:1770% of Malaysia's fish stocks are there because the mangroves are a wonderful nursery for fish.

00:19:23Ershad, my guide, is the mangroves' number one fan.

00:19:28At high tide like we are going through right now, Mr. and Mrs. Fish, Mrs. and Mrs. Prawns, they swim

00:19:34all the way up, they get into these little areas, they spawn, their little eggs will hatch, baby fish, baby

00:19:40prawns, use this as a wonderful nursery to live in.

00:19:44I mean, this is lovely here, it's so calm and so, I mean, you work and you live here, what

00:19:50does it mean to you, sort of, well, spiritually, I suppose?

00:19:53I love the way you say spiritually, because this is an aspect, I think it's our moral duty to protect

00:20:01the very thing we love.

00:20:03It's not only our moral duty, but I like your word to say, it's also our spiritual duty.

00:20:16Ershad recommended we have lunch at this place, in fact, it's a fish farm as well as a restaurant.

00:20:22We had a spicy green mango salad. Will I ever get tired of them?

00:20:27And an assortment of really hot, spicy dipping sauces.

00:20:31I had to have the mud crab, where there are mangroves, there are always mud crabs, and deep fried prawns.

00:20:40These are lovely prawns.

00:20:42They get it out in the open sea, just out of the river mark here.

00:20:45But they would have, they would have started their life here.

00:20:48Exactly, the whole cycle is now complete, you know, out, out from the mangroves into the open sea, and then

00:20:54back into our plates.

00:20:56And these are mud crabs, again?

00:20:58Yeah, this, this would have been got just out in our, in the, in the mangroves that we were, we

00:21:02were enjoying just now.

00:21:03That's delicious mud crab, isn't it? Fantastic flavour.

00:21:07Mmm. And that's a mango salad.

00:21:11See, you can take spicy stuff, eh? Mmm.

00:21:13I think, after about a week, you sort of settle down, and, and now, to be honest, if I have

00:21:20a sort of hamburger, as I did the other night, some western food, it just seems really heavy, you know?

00:21:27I just love this rice, fish.

00:21:29The flavours of the spice, is it?

00:21:31Absolutely, and the hotter the better.

00:21:33How are you going to go back now?

00:21:35I don't know!

00:21:39A fish restaurant on a fish farm, it's giving me ideas.

00:21:43This, this, they would get their stock from the wild, and they'll raise it up here for a few more

00:21:49years.

00:21:49What are those, then?

00:21:50These are trevallis.

00:21:51Oh, they're lovely fish, they're enormous.

00:21:53Nice.

00:21:54These are splendid fish, and good fighters, if you're lucky enough to get one on the line.

00:21:58They taste wonderful, as any Aussie fish and chip shop owner will tell you.

00:22:02But now, Ershad suggests a little feeding session of our own.

00:22:13Go on, then.

00:22:14It's like this.

00:22:15It's coming to you.

00:22:17Once here.

00:22:18I got bitten once feeding a horse sugar lumps, so I'm a little bit nervous about my fingers, because curiously,

00:22:25I've never fed a blinking great skate like this before.

00:22:29Oh!

00:22:30Pathetic, I know.

00:22:34Try to get under it.

00:22:36There you go, very nice.

00:22:38Good Lord.

00:22:38What do you feel like cooking skate now?

00:22:40I do feel a bit, a bit sorry, actually.

00:22:44They got said gentle eyes.

00:22:45They've got gentle eyes, exactly.

00:22:48It's like when you look at an eel's eyes, they're very intelligent.

00:22:52You think, I'm never going to eat another eel.

00:22:54Same with these.

00:22:57Hello.

00:23:22I'm utterly astonished by the force of this tropical storm.

00:23:27But like most tropical storms, it ends quickly.

00:23:31And I wouldn't be surprised if we're not going to have blue skies in about half an hour.

00:23:35It's that quick.

00:23:37And my gosh, when it happens, it's quite something.

00:23:40I'm having a lovely, comforting bowl of bihan soup, which is rice noodles.

00:23:46But they're actually coloured with turmeric, the noodles, because the idea of yellow noodles implies wealth.

00:23:55And therefore, it gives it a bit of upmarketness, having these yellow noodles as opposed to the white ones.

00:24:01And it's just simply these very thin noodles with a stock made with beef and sliced onions and star anise

00:24:09and cinnamon and some galangol.

00:24:12Also in the stock, with fennel seeds, cardamom, poppy seeds, black pepper, cloves and pandan leaves.

00:24:23And it's simmered for hours and hours until you get this fantastic flavour out of it.

00:24:28And then the soup's just made up with the noodles.

00:24:32They've got very important other ingredients.

00:24:35First of all, and most importantly, is a type of pickled radish that they use.

00:24:40Spring onions and fried shallots, deep-fried for their crisp.

00:24:45And also some celery herb, which is not quite like celery tops.

00:24:49It's a bit more pungent.

00:24:51It's a member of the parsley family.

00:24:53And finally, they serve up some sambal, which is just a paste made with grilled chillies.

00:25:01You can put as much of that in as you like.

00:25:04And I just think it's a perfect thing for a rainy afternoon.

00:25:19Thanks for that, Rick.

00:25:20Maybe book a table inside next time.

00:25:23Anyway, Michael, you wanted to learn how to make, like, a mother sauce.

00:25:27Yeah, yeah, yeah, yeah.

00:25:27So you can take, like, multiple sauces from a mother sauce.

00:25:30Yeah.

00:25:30Start it and then you can then turn it into whatever the sauce is going to be.

00:25:33Okay.

00:25:33Well, I mean, we've done things like this on the show before.

00:25:36So you could, like, a mayonnaise base, you could turn it into other things.

00:25:39Emulsions, there's bechamel, for example.

00:25:42So you start with a white sauce.

00:25:43I could do that.

00:25:44Yeah.

00:25:45So this is a brown sauce, right?

00:25:47So from this sauce, espanol, we do now.

00:25:51So you need stock and you need this.

00:25:53We've got some brown flour.

00:25:55I'm going to chop up a bit of bacon in here as well.

00:25:58So once you start with this, and then it needs ticking over for about sort of two hours, right?

00:26:03And then...

00:26:05Have I lost you already on the two hours?

00:26:06Two hours.

00:26:08Is that a sofrito?

00:26:10Yes, it is.

00:26:11Or a mirror pot.

00:26:13Wow.

00:26:14See?

00:26:15So, basically, you go to your shop, right?

00:26:18Yes.

00:26:18Buy some really good stock.

00:26:20Yes.

00:26:20So then you elevate that stock.

00:26:22Is stock that you buy, is it better to get it as a glop or as a powder?

00:26:27I really like...

00:26:29There's one company I really like and it comes...

00:26:32It's in the fresh thing, in the fridge.

00:26:35Right.

00:26:35And it's in a plastic bag.

00:26:37Okay.

00:26:38I think I know the one.

00:26:40And lots of chefs now don't make their own stock.

00:26:42No, I know.

00:26:43They buy it from this very company.

00:26:45And it's really good.

00:26:46So, you could either go there and buy that stock and make this.

00:26:50Or they actually do a finished sauce as well.

00:26:53But this is basically like the finished sauce, right?

00:26:56So, in here I've got my sofrito or my mirepoix.

00:27:00In with some bacon to get a bit of sort of background flavour.

00:27:04There's tomato puree going in here.

00:27:06And then a bit of thyme and a bay leaf.

00:27:09So then we've got a bit of brown flour.

00:27:11And you don't have to do this, but it just...

00:27:14It helps the whole finished element.

00:27:17So, what you...

00:27:18I mean, very easily what you do is put some normal flour in a pan

00:27:21and dry toast it.

00:27:22And then it just takes it sort of, you know, beyond.

00:27:26And is the brown just for...?

00:27:27It's for colour.

00:27:28And it gives you a slight kind of nuttiness in flavour.

00:27:31Right, so then you've got that and then in with a stock, right?

00:27:35So, I know it seems a bit kind of weird

00:27:37that you're buying stock to create more stock.

00:27:39But that's the whole point of this sort of mother sauce.

00:27:42Right.

00:27:43So then that, bring up to a boil and then turn it down

00:27:47and then you skim it.

00:27:49You skim it very gently for a number of, well, two hours, right?

00:27:53Right.

00:27:53So then, let's move...

00:27:54What is the stuff that comes...

00:27:56What are you skimming off?

00:27:57I think it's like the proteins, just the impurities.

00:28:01OK.

00:28:02You can add some water, cold water,

00:28:03and it brings them to the top and then skim it.

00:28:05And then they just kind of...

00:28:06Just tick it over really, really gently.

00:28:08Got it.

00:28:08Right.

00:28:09Then, you strain it and that's what you've got.

00:28:11So that is your mother sauce.

00:28:13Right.

00:28:13Do you want to try that?

00:28:14Yes.

00:28:15Already it tastes, and I think you'll notice the difference,

00:28:17it tastes a lot deeper than a regular stock that you would buy.

00:28:26Right?

00:28:26So it's nice.

00:28:27It's lovely.

00:28:27It's nice.

00:28:27So, from that, I've got these plates here to illustrate.

00:28:32Great.

00:28:32So we've got, we're going to do a Baudelaire sauce,

00:28:34which we've got diced shot, bit of garlic, thyme, red wine,

00:28:37and then in here I've got some bone marrow,

00:28:39which we're going to chop up and put that,

00:28:41so that's great with steak.

00:28:42Yeah.

00:28:43Here we've got a Madeira sauce,

00:28:45so we reduce Madeira down into a shallot,

00:28:48we've got that one here,

00:28:48and then you add this, and then a little bit of butter.

00:28:51This is exactly what I want to know.

00:28:52Okay, good.

00:28:53Exactly, thank you.

00:28:54And then this is a mustard sauce,

00:28:55so wine into the shallots again,

00:28:57you're bringing it all the way down,

00:28:58in with two types of mustard,

00:28:59the whole grain, the Dijon, and then some cream.

00:29:03Right.

00:29:03Mustard sauce.

00:29:04So I'm going to finish those off.

00:29:05Okay.

00:29:05And you're going to tell us about your new album.

00:29:07Oh, am I?

00:29:08Yes.

00:29:09Go on, tell us.

00:29:10If you force me.

00:29:11So, it's called Glow,

00:29:13we've released the first single, which is called Vintage,

00:29:16and it's the first time that I've written everything.

00:29:19I mean, I've written before, but traditionally,

00:29:22you sort of err on the safety of having six covers,

00:29:27and so the people go,

00:29:29I know that song, I'd like to hear that.

00:29:30But this time, it's all me,

00:29:32writing with my best mate, Ailey Wodge,

00:29:35who is one of the greatest songwriters and singers.

00:29:39Who wrote Faith.

00:29:40She wrote Faith.

00:29:42Which I love.

00:29:43Which is, well, that's how we met.

00:29:45I championed this song.

00:29:46Okay.

00:29:46On Radio 2 on my show.

00:29:48And, er, she came on.

00:29:49It was so funny.

00:29:50She came on to my show.

00:29:52It was the last show I did before lockdown.

00:29:54Last time we had guests.

00:29:56Yeah.

00:29:56And she came in, and everyone had said to her,

00:29:58she's amazing, you'll get on with her.

00:29:59And I'm thinking, oh, she won't.

00:30:01LAUGHTER

00:30:03That's the kind of negativity that I love.

00:30:06Anyway, she walks into the room,

00:30:09to the thing, and I'm playing a track.

00:30:10I had no idea this was happening.

00:30:12And I'm going, oh, lovely to meet you.

00:30:14This is good, isn't it?

00:30:15And she went, oh, thank you.

00:30:17It was Alicia Keys, and she'd written the song.

00:30:19Oh, really?

00:30:21What was the song?

00:30:22I don't know.

00:30:23All right.

00:30:24Sorry.

00:30:25But, I mean, famously, she wrote that,

00:30:28she started with Ed Sheeran,

00:30:29and songs I wrote with Amy, the first thing, is Amy.

00:30:32And she wrote, like, Thinking Out Loud with him,

00:30:35and Galway Girl, all those things.

00:30:37Anyway, so we...

00:30:38Did she write that as well?

00:30:38Yeah.

00:30:39She's brilliant.

00:30:40What did she write with you?

00:30:41Can we hear it?

00:30:42Yeah.

00:30:43Let's hear it.

00:30:43This is called Vintage.

00:30:45OK.

00:30:45And I got the idea, when Jane Birkin...

00:30:47Yeah.

00:30:48They sold her a vintage, um...

00:30:51Uh...

00:30:52Handbag.

00:30:52Handbag, yeah.

00:30:53The Birkin.

00:30:54The Birkin bag.

00:30:56Uh...

00:30:56For...

00:30:57Over a million.

00:30:59Insane.

00:30:59And it was a bit of old tut.

00:31:00Oh.

00:31:01I mean, I saw it.

00:31:02It was.

00:31:03It was.

00:31:03It was wrecked.

00:31:05But beautiful.

00:31:06It's a Birkin bag, you know, but what...

00:31:08And it just got me thinking, vintage.

00:31:10I'm pretty vintage.

00:31:13And, you know this, when you're surrounded by younger people,

00:31:16as, you know, your crew are so much younger than you.

00:31:18Oh, yeah.

00:31:20And they, uh...

00:31:23They know it all.

00:31:24Just like we knew it all, when we were that age.

00:31:26But we don't.

00:31:27We know far more now.

00:31:29Well, shall we hear it?

00:31:30Let's have a listen.

00:31:31I'm not as fast as I used to be.

00:31:34Don't trip.

00:31:35And the world keeps on changing.

00:31:39There's some things make no sense to me.

00:31:42Oh, yeah.

00:31:43I like it.

00:31:43And they might need explaining.

00:31:47I'm happy staying home on a Saturday night.

00:31:50Oh, me too.

00:31:51Even like a little slower.

00:31:53And just taking my time.

00:31:54I may be older.

00:31:56Oh, yeah.

00:31:57But I'm wiser.

00:31:58I was about to say there's a lot of lyrics here that resonate.

00:32:02I got more stupid as I got older.

00:32:04This is pre-owned and pre-loved.

00:32:11And you'll like this one.

00:32:13There's a lovely line in it.

00:32:14Like a fine red wine.

00:32:15Oh, I heard it.

00:32:16I clogged that line.

00:32:18Keep on getting better.

00:32:19That's it.

00:32:19What is this pre-loved thing?

00:32:22Well, it's second out.

00:32:23Is that annoying you?

00:32:24Does that annoy you?

00:32:25Well, it's second out.

00:32:25It's a nice way of saying second out.

00:32:28It's like how to get rid of my old tat.

00:32:29Yeah.

00:32:30In a nice way.

00:32:31I'm flogging my tux.

00:32:34But no, there is something about that.

00:32:37That's something that does have a history to it.

00:32:39That's still valid, still beautiful.

00:32:41It's not brand new.

00:32:43It's like a classic car.

00:32:44Right.

00:32:45You know, you get a classic car, you know it's been round the block and it's not...

00:32:50But it's great.

00:32:52It's got something to show you.

00:32:53We still talking about cars?

00:32:54Yeah.

00:32:58Experience counts for a lot.

00:33:01It's been round the block a bit.

00:33:02Yeah.

00:33:03Right, okay, so we've got our sauces.

00:33:04Yeah.

00:33:05Let's try this with a bit of steak.

00:33:10Is that a medium rare?

00:33:12How do you take your steak?

00:33:13I have it medium, rare-ish.

00:33:15Okay.

00:33:16Let's...

00:33:17Is it still mooing?

00:33:18It's not...

00:33:20Right.

00:33:21You want to try that one?

00:33:22This is the...

00:33:23So that's the Madeira.

00:33:23Madeira.

00:33:24I do like that.

00:33:25Really nice with...

00:33:30I mean, it's no crab, but it's...

00:33:34That is lovely.

00:33:36That's the Madeira.

00:33:36I'm happy with that.

00:33:37That is stunning.

00:33:38Right.

00:33:39Stunning.

00:33:39Try that.

00:33:39That would be nice with Toad in the hole.

00:33:41Mmm.

00:33:42I must have drawn.

00:33:44That...

00:33:44If we had more thyme, I could bring that down further.

00:33:48Oh, these are...

00:33:49They're...

00:33:49And they're quite simple.

00:33:50So simple!

00:33:52Right, try and try that.

00:33:53That's the Baudelaise with the bone marrow, thyme, and the red wine.

00:34:00Beautiful.

00:34:01Okay.

00:34:02Choose one and I'll put it on your rare steak.

00:34:04Oh, yeah?

00:34:05Yeah.

00:34:07That's...

00:34:07Fabulous.

00:34:08Right.

00:34:09Okay.

00:34:10Look at that.

00:34:10Which one's that one?

00:34:11Hang on, give me...

00:34:13Give me one of those.

00:34:16Right.

00:34:17There you go.

00:34:18Really easy to do.

00:34:19Know what you're doing now.

00:34:20You could nail...

00:34:21Absolutely, you can nail this.

00:34:22Yeah?

00:34:23How do you get it so glossy, though, and looking lovely?

00:34:25That's butter.

00:34:28Just butter.

00:34:29Okay.

00:34:29Is it seriously?

00:34:30Yeah, it is.

00:34:31Yeah, yeah.

00:34:31Just whisk some butter in right at the end.

00:34:34Anyway, we'll talk about the tour in just a bit.

00:34:37You carry on eating the steak.

00:34:39How will we be rounding off today's show?

00:34:41Will it be Michael's idea of food heaven?

00:34:43Spicy seafood spaghetti?

00:34:45If so, I'm going to start by caramelising dried spaghetti.

00:34:47Yeah, like that?

00:34:48Good.

00:34:48I'm going to try it.

00:34:49In a pan before cooking fully with a rich tomato and shellfish broth

00:34:53with mussels, some squirted prawns tossed through the end, lots of chilli as well.

00:34:56Or will it be a double dose of tofu, which he thinks will be double half?

00:35:01So I'm going to start with mappu tofu, which is a delicious combination of pork, mint,

00:35:05silk and tofu, lots of ginger and szechuan pepper.

00:35:07And then I'm going to stir fry... stop interrupting.

00:35:10I'm going to stir fry puff tofu in a spicy chilli holy basil and hoisin sauce.

00:35:15You'll have to keep watching to find out how Michael can decide his own fate.

00:35:19Right, you got that?

00:35:20Mmm.

00:35:20Great.

00:35:20What's a puffed tofu?

00:35:23I don't care.

00:35:24I don't care.

00:35:24OK.

00:35:25LAUGHTER

00:35:28Right, let's head round to Nigella's now.

00:35:30She's got a simple supper that transforms a cauliflower into the star of the show.

00:35:54Warm spice cauliflower and chickpea salad is one of my favourite simple suppers.

00:35:59It relies on those two basic ingredients but transforms them.

00:36:07I want the cauliflower in small florets, or as small as the constraints of my patients will allow.

00:36:19I can't take much credit for this transformation because it's all down to the warm spices and the heat of

00:36:29the oven.

00:36:29It's just a bit of regular olive oil.

00:36:33And now the spices.

00:36:36Just a little cinnamon to evoke the sweetness of a balmy night in Morocco.

00:36:42I'm going to be a bit heavier handed with the cumin, a spice that's irresistible to me.

00:36:53I want to disperse the spices in the oil to stop them clumping in the oven later.

00:37:01And now, in these go.

00:37:11The oil is just enough to help the spices stick to the cauliflower and to stop the cauliflower from drying

00:37:19out in the oven.

00:37:22Roast cauliflower is a glorious thing.

00:37:27It doesn't hurt either.

00:37:29There's very little washing up involved.

00:37:36Right, this goes into a hot oven.

00:37:38And I mean hot.

00:37:41I don't need to wash this up.

00:37:43I just add the cauliflower's partner in crime, some chickpeas.

00:37:48You can use canned chickpeas too, but the ones in a jar are really lush.

00:37:56And to these, I want the heat of harissa, Moroccan chilli paste.

00:38:07I'm dolloping in quite a lot because both the cauliflower and chickpeas can withstand a bit of fierceness.

00:38:21I love the way the tomatoes almost ooze into a dressing in the heat of the oven.

00:38:47The cauliflower has already lost its Victorian pallor, and things are really going to brighten up for it now.

00:39:03I love having an implement in each hand.

00:39:07It makes me feel busy, but in an unchallenging way.

00:39:15And this goes back in just so the cauliflower cooks a little more.

00:39:19The chickpeas are already cooked.

00:39:20And the wonderful thing about the oven's heat is that the cauliflower will soften, but it doesn't get soggy.

00:39:45I'm grabbing a hefty amount of parsley because I don't want it as mere decoration, but as a salad leaf

00:39:51itself.

00:40:05I know there's quite a lot here, not that it's stopped me before, but this is fantastic cold as well.

00:40:15Packed lunch tomorrow.

00:40:21And salt.

00:40:27And some gorgeous ruby jewels of pomegranate.

00:40:37And a final flourish of parsley.

00:40:43I find this sort of cooking just the perfect way to decompress.

00:40:48And I am going to continue my relaxation programme with this.

00:41:01Thanks, Angela.

00:41:02Still to come, Georgina Hayden is whipping up a delicious cleftico with a whole roasted cabbage.

00:41:07And what will I be making at the end of the show?

00:41:08Will it be Michael's Food Heaven, a spicy seafood spaghetti?

00:41:11Or is idea of food hell a double dose of tofu with two dishes that changed my life?

00:41:16Mapu tofu and chilli fried puff tofu.

00:41:19Stay tuned to how we decide.

00:41:20His fate literally singing for his supper.

00:41:23Is this news to you?

00:41:24Yeah.

00:41:25Great.

00:41:26Alright, taco time.

00:41:27Yes.

00:41:28We're doing some amazing salmon tacos and it comes together in about 15 minutes.

00:41:32Great.

00:41:32Can we come together in nine?

00:41:34Yeah, we're going to figure that out, but it's the perfect mid-week meal.

00:41:37I'm going to start off with the marinade while you start off with the guac.

00:41:41Now this marinade is fantastic because it can work with chicken, it can work with pork or prawns even if

00:41:47you want it to be really speedy.

00:41:48So we've got some smoked paprika, chilli powder and then some onion powder and garlic powder.

00:41:54OK.

00:41:55And then you just kind of whisk that together with enough olive oil so it forms like a slurry, basically.

00:42:01But what's great about this is that you probably already have a lot of the ingredients already in.

00:42:05Uh-huh.

00:42:06So it can just be a really speedy meal.

00:42:09So, yeah, it's really delicious and it's got loads of flavour.

00:42:12You get lots of acidity from the guacamole, the spice from the salmon and then just wrapped around a corn

00:42:18tortilla.

00:42:18It's just absolutely perfect.

00:42:21We've got this cabbage slaw going.

00:42:23Yes.

00:42:23Slaw.

00:42:24I said it.

00:42:25Cold slaw.

00:42:26He hates the word slaw.

00:42:27You hate the word slaw.

00:42:28But you don't hate cold slaw though.

00:42:29We're not American, Georgina.

00:42:31No, this is where we don't agree.

00:42:34I'm fine with that.

00:42:35I have no beef with...

00:42:36It's OK if you don't mind being wrong.

00:42:40Slaw.

00:42:40But I just...

00:42:41See, this is the thing.

00:42:42I'm Mediterranean, right?

00:42:43Like mayonnaise on coleslaw or slaw is just...

00:42:45I don't get that.

00:42:47What?

00:42:47That's...

00:42:47No, no.

00:42:49We've loads of lemon and loads of...

00:42:51That's for the slaw.

00:42:52We've got mayo in this.

00:42:53Well...

00:42:53So...

00:42:54You know I love...

00:42:56What did I bring you today as a present?

00:42:58I bought you a present.

00:42:59Oh, yes, you did.

00:43:00I did bring you a bottle of mayonnaise.

00:43:01I love mayonnaise.

00:43:02She brought me a pot of mayonnaise and it tastes of pickled onion crisps.

00:43:07Oh.

00:43:07Pickled onion crisps, the best crisps, that are shaped like monsters.

00:43:13Right?

00:43:14In mayonnaise.

00:43:15In mayonnaise.

00:43:16And she only brought you some.

00:43:17No.

00:43:18Oh, I'm so sorry.

00:43:19I will send you one.

00:43:20Wow.

00:43:23I didn't make the mayonnaise.

00:43:25I just...

00:43:25I just bought it.

00:43:27Shall we get back to the rest of this?

00:43:28Gummy?

00:43:29Sam.

00:43:29Right, Sam.

00:43:30Sorry, no.

00:43:31So that salmon goes in for about 15 minutes, in which time I'm going to make the slaw.

00:43:36Yeah.

00:43:36Tell us about your slaw.

00:43:37So it contains two types of cabbage.

00:43:40I know you said it's the year of the cabbage.

00:43:42It is.

00:43:42And I'm trying to keep on trends.

00:43:43So we've got some hispy cabbage and we have some red cabbage.

00:43:46And they say nowadays that we should be eating about 30 different vegetables a week.

00:43:52Not a day.

00:43:52Day.

00:43:54So yeah, this is a great recipe to try and, you know, fill your body full of really nice vegetables.

00:44:00And it's also absolutely delicious as well.

00:44:0330 different vegetables.

00:44:05Yeah, and different colours as well.

00:44:06So you want to eat the rainbow.

00:44:07Yeah, but that includes spices.

00:44:09Does it?

00:44:10Yeah.

00:44:11I think it does, yes.

00:44:12It does, yeah.

00:44:13Okay.

00:44:13Fair enough.

00:44:14I'm pretty confident.

00:44:15Right, anyway.

00:44:17Cabbage.

00:44:17Yeah, so we've got cabbage, red cabbage.

00:44:19And we're going to bring that together with a bit of mayo and a touch of sour cream.

00:44:23So you get the best of both sides.

00:44:25And it's just that bit of creaminess to cut through the acidity of the, uh, of the, um,

00:44:30racamole.

00:44:31Okay.

00:44:31Very nice.

00:44:31You just really want to kind of slice them as thinly as possible.

00:44:35Keep your hands away.

00:44:36Because if you have a really chunky slaw, it's going to be quite unpleasant to eat actually.

00:44:40Um, what else have you been up to recently?

00:44:42Absolutely.

00:44:42So I've just started my own cooking show with the Ant & Decks production company called

00:44:47The Tastemates Takeout Challenge, which has been really fun.

00:44:50Okay.

00:44:51We've got lots of celebs on and we basically order a takeaway and try and make it from scratch

00:44:56before the takeaway arrives.

00:44:57Does it always happen?

00:44:58It does.

00:44:59Yeah.

00:44:59We are quite speedy.

00:45:00Um, but we, um, we've had Ant & Deck on.

00:45:04We've had Tilly Ramsey.

00:45:05So it's been a really nice project to have on the go.

00:45:08Is there a competition to see which is nicer then?

00:45:10The one you made and the one that you made?

00:45:12Yeah.

00:45:12I mean, it is quite difficult because I am standing right there.

00:45:15And so I feel like they have to say mine, but I wouldn't.

00:45:19If you invite me on.

00:45:20Yeah, you would be brutally honest.

00:45:21I'd just be brutally honest.

00:45:22That's why I haven't invited you on yet.

00:45:26Yeah.

00:45:26Now, what is your favourite takeaway anyway?

00:45:29Um, well, it varies quite a lot, but I do, um, you know, everyone knows I'm partial to

00:45:35Chinese, but I also like a really, you know, really kind of grubby old fashioned takeaway.

00:45:43Like a, like a really, like a dirty Chinese takeaway.

00:45:45Yeah.

00:45:46I like that.

00:45:47Yeah.

00:45:47Well that does sound a bit normal.

00:45:48It's really, really normal.

00:45:49Can't have that every day.

00:45:50It's great if you add too much.

00:45:51But this is great because it's really healthy and it's perfect to throw it together for a

00:45:55midweek meal and you don't feel kind of guilty.

00:45:57I mean, do you feel guilty after your Chinese?

00:45:59Yeah, totally do.

00:46:00But this one is kind of guilt free.

00:46:02Okay.

00:46:03So just kind of thinly slicing these spring onions now, and we're going to get that into

00:46:06the slaw.

00:46:07And that is, it's, it's as simple as that.

00:46:10Cabbage, mayo, sour cream, spring onions, touch of salt, and that is done.

00:46:14Okay.

00:46:15So we've got the salmon in the oven, the guac's made.

00:46:19Right.

00:46:19Hang on.

00:46:19We've got onions to do as well.

00:46:20Let me just quickly make this pickle liquor.

00:46:24And why are you toasting these?

00:46:26So it's going to give us a really nice texture and it's also going to give us that charred

00:46:30flavour as well.

00:46:31Mm-hmm.

00:46:32So yeah, and the final thing we're doing is we're just going to pickle these onions,

00:46:37and that's just the final little bit of garnish.

00:46:39And what's great about these is that you can kind of make them, you can make them in a

00:46:45big batch and they pretty much go on anything pickled onions, and they really do add really nice flavour.

00:46:51So you kind of want to thinly slice them.

00:46:53And the pickle liquor is just vinegar, sugar, salt, and water.

00:46:56Mm-hmm.

00:46:56So really simple.

00:46:57Okay.

00:47:00All right.

00:47:00How many of you do?

00:47:00White wine vinegar.

00:47:01Sorry?

00:47:02White wine vinegar.

00:47:02Yeah, white wine vinegar.

00:47:03Yes.

00:47:04But you could pump, you could like pimp it up, you could add some coriander seeds if you wanted

00:47:08to.

00:47:09But these kind of keep for ages, so they're really good to keep in the fridge.

00:47:13So yeah, you're just cooking those, and you know, you can clearly see how easy it is.

00:47:17There's a few kind of techniques and a few things to do.

00:47:20Mm-hmm.

00:47:21But once you've kind of nailed those down, it becomes a really speedy dinner.

00:47:25You're also involved in Jamie Oliver's Good School Food Awards as well.

00:47:29Yes, that's right.

00:47:30It's funny.

00:47:30How'd that come around?

00:47:31Because the last time I was on this show, I was talking about Jamie.

00:47:34Right.

00:47:34I felt like I put it out in the universe.

00:47:35Yeah.

00:47:36And yeah, next thing I know, I was kind of asked to be one of the judges for the Good

00:47:41School

00:47:41Food Awards, so.

00:47:42Nice.

00:47:42Yeah, and I just think Jamie's amazing, and the awards are great, and I think if you know

00:47:47anyone who goes beyond and goes the extra mile for anyone cooking at school, nominate

00:47:55them on the Jamie Oliver website, and they can kind of get the recognition they deserve.

00:47:59That's brilliant.

00:47:59Nice idea.

00:48:00Okay, so.

00:48:01You want those, I'll go and get the onions.

00:48:02You sort them out.

00:48:02Yes, okay.

00:48:04So.

00:48:05We're going to do a base of guacamole.

00:48:08There we go.

00:48:10So, a base of guacamole.

00:48:12Just kind of be really generous.

00:48:15Can't beat a bit of guacamole.

00:48:17Right, there's a salmon.

00:48:19There we go.

00:48:21Right, while you build those, if you fancy recreating Sam's Tacos at home, you can find

00:48:26the recipe at bbc.co.uk forward slash Saturday kitchen.

00:48:29Or scan the QR code and it'll take you straight to this fish.

00:48:32There we go.

00:48:33So yeah, guacamole goes on.

00:48:35Top it off with the slaw.

00:48:37Okay.

00:48:37So this has got the two different types of cabbage in.

00:48:40Absolutely fantastic.

00:48:42And then we just garnish it with the lovely spiced fish.

00:48:45Now, as I mentioned, you don't have to use salmon.

00:48:47I know fish is a bit, you know, touch and go.

00:48:50Not everyone loves it.

00:48:51You could use chicken.

00:48:53But I think the oily fish is perfect.

00:48:55Mm-hmm.

00:48:55So you just kind of, you can get a spoon or a fork and kind of just spoon it over.

00:48:59Here we go, let me get a spoon.

00:49:00Quite hot, innit?

00:49:03Come out of the oven.

00:49:04Here we go.

00:49:06So yeah, simple as that.

00:49:06If you just want to garnish with a touch of coriander, squeeze a lime.

00:49:10Mm-hmm.

00:49:10And then that will be them done.

00:49:12Okay.

00:49:14There's a bit of that.

00:49:15Here we go.

00:49:16Touch of green.

00:49:17And that is your healthy mid-week meal done in about ten minutes.

00:49:21Very nice.

00:49:22Yeah.

00:49:23My kids would love this.

00:49:24Yeah.

00:49:25Yeah.

00:49:26It sounds really fancy, but when you break it down, it's a lot easier than you think.

00:49:30Yeah.

00:49:30So look, we've had one fillet here and we've made five tacos.

00:49:35And so it's really economical.

00:49:37Absolutely fantastic.

00:49:38Beautiful.

00:49:39Okay.

00:49:39Right.

00:49:40Look great.

00:49:41What have we got there, Sam?

00:49:41So these are my spiced salmon tacos with guacamole, hispy slaw, done in about 15 minutes.

00:49:46Fantastic.

00:49:47Perfect.

00:49:52Okay.

00:49:53There you go.

00:49:55Some aeroplane noises as well.

00:49:58I didn't like that.

00:49:59I didn't like that.

00:49:59How old are you?

00:50:00Right.

00:50:00You dive into that.

00:50:01You've got your drink there, Sam.

00:50:03We've got rosé.

00:50:04Thank goodness.

00:50:05It's been a while.

00:50:06It has been a while.

00:50:07It's been about 15 minutes, so I thought we'd have another one.

00:50:10So with this one, we've gone for a rosé, but from Rioja, which you'd normally think

00:50:17about red wine from Rioja, but they make some really lovely rosés.

00:50:20They've got the red grapes here.

00:50:22Yeah.

00:50:22So this is made mostly from the Tempranillo grape, which is the main grape behind Rioja.

00:50:25This one is the Baron Amarello from Aldi at £6.99.

00:50:30And Rioja rosés used to be much darker in colour, but they've gone a bit paler, obviously,

00:50:36because they've seen what's happening in Provence and we all love a pale pink wine now.

00:50:40But actually, you do get really good fruit in this, you know, you get lots of fruit and freshness,

00:50:44which is what you need with all the lovely fresh flavours going on in the tacos.

00:50:48So just a very different take on rosé.

00:50:51This is gorgeous, Sam.

00:50:52Yeah, it's like a little pocket of sunshine in this bad weather we're having.

00:50:56That is...

00:50:56Oh, Sam, have you been practising that?

00:50:58Yeah, no, no.

00:50:58Tell her Ollie.

00:51:00I was up all night writing that.

00:51:02That's gorgeous.

00:51:03Very delicious.

00:51:04I love that.

00:51:05Well done, mate.

00:51:05Nice and simple.

00:51:07I really love it.

00:51:09Well, you tuck in.

00:51:11I will.

00:51:11Right, let's take a trip to Provence now with Marcus Weary.

00:51:13And he's getting his hands on free figs in return for some cooking wisdom.

00:51:27I'm taking inspiration from a Provencal ingredient I'm obsessed with.

00:51:34It can be served in sweet, all savoury dishes.

00:51:38It's figs.

00:51:40Here, they grow a variety you don't see much in Britain.

00:51:43White figs.

00:51:44Bonjour.

00:51:45Bonjour.

00:51:46Bonjour.

00:51:46So I've met up with local fig grower, Orly,

00:51:49who's agreed to give me some in exchange for a cookery lesson.

00:51:54Naturally, I couldn't resist.

00:51:57So this is the white figs.

00:51:59The trees are not so old.

00:52:01It's only ten years old.

00:52:03We don't really get to see them much back home.

00:52:05No.

00:52:06The black fig, very popular.

00:52:08The white fig, they don't last very long.

00:52:10OK.

00:52:11So usually the professional, they don't want to buy that.

00:52:13But it's the sweetest.

00:52:16Before we get picking, can I try one?

00:52:17Yeah.

00:52:19When you open it, you see the sunshine on it.

00:52:21It's like gold.

00:52:22It looks like sugar.

00:52:24Yeah.

00:52:24The black figs are very good as well, but usually they are not as sweet.

00:52:28It's very good.

00:52:30And it's organic, so you can eat that from the tree.

00:52:35Orly also has some interesting facts to share about figs.

00:52:40For example, she tells me that some varieties are pollinated by a tiny wasp that then dies

00:52:47inside the fig.

00:52:48Luckily, they're broken down by enzymes, which means we don't actually end up eating them.

00:52:53I find that amazing.

00:52:54Yeah.

00:52:55And the fig is not a fruit, it's a flower.

00:52:58But it's an inverted flower, you know?

00:53:00No, no, no, no, no, no.

00:53:01Yes.

00:53:02Yes.

00:53:02You see that?

00:53:04Yeah.

00:53:04All of that, it's the flower, but not growing from the outside, but inside.

00:53:09There's two key things I never, ever, I did not know.

00:53:14I was wondering if you could help me.

00:53:17To do what?

00:53:17Because you have a specialty in your country, it's the chutney.

00:53:20Yes.

00:53:21And we don't know how to do that.

00:53:23Seriously?

00:53:23Yeah, seriously.

00:53:24And the chutney with the fig, it's wonderful.

00:53:26Yeah.

00:53:27So maybe you can teach me that.

00:53:28Definitely, I'd love to show you.

00:53:30Well, first of all, we need to pick some.

00:53:31We need to pick some, but it's not as easy as it looks to harvest the fig.

00:53:35Why?

00:53:36Because you have like milk inside.

00:53:38Yes.

00:53:39And also the leaves, it's very itchy.

00:53:42So you need absolutely to wear like long leaves when you harvest.

00:53:47I didn't get that message, I didn't get that message.

00:53:50You don't have that.

00:53:50But you have the gloves because I brought that for you.

00:53:54Okay.

00:53:54Otherwise you can have allergy and it can burn.

00:54:02It turns out there's a lot more to figs than meets the eye.

00:54:05But with chutney, I do know my stuff.

00:54:08And it's all about getting the sweet and sour flavour combination just right.

00:54:13But the sweeter white figs are new to me.

00:54:16I'd say we've got enough.

00:54:18So I'm a bit nervous.

00:54:22I'm starting by finely chopping the savoury ingredients.

00:54:26So I've got just a little bit of olive oil in my pan.

00:54:28Yeah.

00:54:29And my shallots and some garlic.

00:54:31We love garlic.

00:54:33Then add a bunch of thyme.

00:54:35And I've got a little bit of star anise as well.

00:54:39It's the flavour I want.

00:54:40Okay.

00:54:42And cut up the figs.

00:54:44Now you can put them in whole.

00:54:45You can leave them in pieces.

00:54:47Yeah.

00:54:47I'm just being a little bit sparing with the sugar because I know that these are incredibly sweet.

00:54:53And you can see it's starting to caramelise there.

00:54:56Yeah.

00:54:57So I'm just going to put in a little splash of vinegar.

00:55:00I knew that you had to use a little bit of echelot and garlic and vinegar.

00:55:05But I don't really know how to put it all together.

00:55:08So that's great to see.

00:55:09So here we go.

00:55:09You can already smell.

00:55:11It's got the savoury notes, the garlic and echelot.

00:55:13Yeah.

00:55:15Really important that it all cooks down.

00:55:17It's really something that everybody can do at home.

00:55:20Yeah.

00:55:21It's very simple.

00:55:24Because I've never used these before.

00:55:26Yes.

00:55:26I'm using all my experience to make this work so that I can impress you.

00:55:33So how long do you have to let it inside to cook?

00:55:37It's until it's become almost like a jam.

00:55:40Okay.

00:55:41Like a jam, transparent.

00:55:42Yeah.

00:55:42Okay.

00:55:43So because I've not used these figs, I'm just checking it.

00:55:46Just check.

00:55:48So it is taking quite a little bit more vinegar.

00:55:51Yeah.

00:55:51And less sugar.

00:55:52Yeah.

00:55:56How is it?

00:55:58The sweetness.

00:56:00I think that's about there.

00:56:02I'm going to let you try some.

00:56:03Yes.

00:56:09Yeah.

00:56:10You did a great job.

00:56:12I was a bit nervous there.

00:56:13Very, very good.

00:56:14No.

00:56:14It's great.

00:56:15Wonderful.

00:56:15Back in my country, we put this with what we call a ploughman's lunch, which is for the farmers.

00:56:19Okay.

00:56:20Yeah?

00:56:20And it's not too dissimilar to what you have here.

00:56:22Yes.

00:56:23You know, it's pies, meat, lots of bread and a beer.

00:56:27Or the salad with a little bit of cheese.

00:56:29Perfect.

00:56:30Perfect.

00:56:30Rose?

00:56:31Yes.

00:56:32Maybe not.

00:56:33You have to wait two months.

00:56:35Two more months.

00:56:36Okay.

00:56:36Yeah.

00:56:36I'll drink it for you then.

00:56:38Great.

00:56:38You can.

00:56:40I have to say, I really enjoyed my time with Oralee.

00:56:44She was fabulous.

00:56:49She inspired me to try something a little bit different.

00:56:52The white fig is incredibly sweet, but when you pick them off the tree and you taste them,

00:56:57they are sensational.

00:56:59In fact, I actually think I prefer them than your normal black fig.

00:57:14Thanks for that, Marcus.

00:57:16Greek classic.

00:57:17Greek classic.

00:57:17Gleftiko.

00:57:18Gleftiko.

00:57:19I'm doing Gleftiko and you're going to do a whole roast cabbage.

00:57:21You're doing two dishes.

00:57:22Yeah.

00:57:22Both show-stopping stand-up dishes, but lovely together as well.

00:57:27So, it is apparently the year of the cabbage, according to Vogue.

00:57:32Doesn't sound very sexy, does it?

00:57:33Well, but do you know what?

00:57:34I'm not really...

00:57:35Listen, I'm not an avid Vogue reader, but I love cabbage.

00:57:38So, when I read that, I was thrilled.

00:57:40Okay.

00:57:40I think it gets a bit of a bad rep.

00:57:42I think a bit misunderstood and a bit unloved.

00:57:44Would you say that?

00:57:46Erm...

00:57:46I don't know.

00:57:46Restaurants love cabbage these days.

00:57:48Yeah, they do.

00:57:49Because it's portionable, isn't it?

00:57:50Yeah, yeah, yeah.

00:57:50But I think, like, I do find that sometimes I love it when it's, like, really, really tender.

00:57:54It has to be sort of slowly, slowly cooked.

00:57:56So, my logic with your dish was, erm...

00:58:00You know how everyone was whole-roasting cauliflowers and that was, like, a big deal, wasn't it?

00:58:04And lovely, lovely.

00:58:05And I was like, well, why can't we do that with a cabbage?

00:58:08Do you know what I mean?

00:58:08Like, I want a whole cabbage if I've got vegetarians coming around or vegans, whatever.

00:58:12And I want to just, like, have a whole bunch of cabbage.

00:58:14To spoil them in a cabbage.

00:58:15Oh, my God.

00:58:16No expense spared in my house.

00:58:18Yeah?

00:58:18Yeah.

00:58:19Do you know what I mean?

00:58:20Tuck into that, you lucky people.

00:58:22You know what?

00:58:22I could have got you a short rib of beef.

00:58:25Or a...

00:58:26Or a...

00:58:26But they're vegan, so obviously you can't.

00:58:29So here's a 50p cabbage.

00:58:31Erm...

00:58:31But, no, seriously, so the cabbage and then what you've done there is you've removed the core

00:58:36from underneath.

00:58:36We had a discussion about this before and you tried to trick me up.

00:58:40Do you remember?

00:58:41Do you know what I'm about to say?

00:58:42No.

00:58:42You were like, why are you cooking it?

00:58:44So I cook it.

00:58:44The way you've got it there.

00:58:45Oh.

00:58:46That's how I start.

00:58:47So upside down in the tray.

00:58:49And you were like, why do you do it upside down?

00:58:52And what you've done there is you've removed the core to sort of expose all those layers.

00:58:56Mm-hmm.

00:58:56And then the lovely spiced butter which you're about to make for me can...

00:59:00Melt in it.

00:59:00...permiate through into all the layers.

00:59:02Nice.

00:59:03And the core's nice raw.

00:59:04Delicious.

00:59:05Yeah.

00:59:07Chomp on that.

00:59:08Yeah, delicious.

00:59:09But it's like broccoli, all those things.

00:59:11Yeah.

00:59:11Don't chuck away the core.

00:59:12Do you have a favourite cabbage?

00:59:14Do I have a favourite?

00:59:15Do you know what I have to say?

00:59:16Actually, the little humble white cabbage.

00:59:18Oh.

00:59:19I do have a favourite cabbage.

00:59:20Yes, and it's that one.

00:59:21Yeah.

00:59:22Why are you laughing at me?

00:59:23Because most people would go hispy because that's quite trendy.

00:59:27That's trendy.

00:59:28Exactly.

00:59:28I love that you're showing the love for the humble white cabbage.

00:59:31No, humble white cabbage, inexpensive.

00:59:34I've grown up with it in salads, in soups.

00:59:38I just think there's a lot to be done.

00:59:39Why?

00:59:41I didn't think there was so much cabbage shat in us.

00:59:44But here we are.

00:59:46I'm here for it.

00:59:47I mean, look.

00:59:48I can talk about anything.

00:59:50Filling it.

00:59:51Let's be honest.

00:59:52Let's talk about this.

00:59:53Do you know what's made me more interesting?

00:59:55Is Gleftogor.

00:59:55Yeah.

00:59:56Tell us about this.

00:59:58Where's the name come from?

00:59:59OK.

01:00:00So, Gleftogor's got a great name.

01:00:01So, you know, I think it's one of those Greek, iconic Greek dishes,

01:00:04isn't it?

01:00:04Like, everyone, most people know this.

01:00:06Slow-cooked lamb, cooked for hours in the oven.

01:00:09Gleftogor translates as stolen.

01:00:13Stolen.

01:00:13So, Gleftogor.

01:00:15Gleftis is someone who's a thief.

01:00:17Mm-hm.

01:00:18Neptunaniac.

01:00:19Thect.

01:00:19Wow.

01:00:21That's where it comes from.

01:00:21Listen, if I was my father, I'd be saying to you,

01:00:24everything comes from Greek.

01:00:26OK?

01:00:26So, this is, that is true.

01:00:28So, yeah, basically.

01:00:29And the idea is, you would, there would be farmers in the villages

01:00:33and they would have their sheep and some would come along

01:00:35and steal the sheep and then, so, they couldn't smell it

01:00:39when it was cooked.

01:00:40So, obviously, lamb is quite pungent.

01:00:42They would dig a hole and cook it underground

01:00:46and you would, like, completely cover it, essentially,

01:00:48and that's how you would cook Gleftogor.

01:00:50Oh.

01:00:51And that's why it's cooked traditionally now,

01:00:52that's even still in a clay oven.

01:00:54I love these.

01:00:55I, um, I was lucky enough to have one of these

01:00:56from a, there's a company in North London.

01:00:59Yeah.

01:00:59There's lots of, lots of Greeks in there.

01:01:00Lots of, yeah, all the Greeks, yeah.

01:01:02And I had one of these sent to me and it was just delicious.

01:01:06And what, so, what was that like?

01:01:07So, did it come...

01:01:08This is exactly what you're doing.

01:01:08Did it come like this?

01:01:09Yeah.

01:01:10Gorgeous.

01:01:11It's so good.

01:01:12Yeah.

01:01:12Stick it for, like, four hours or something like that.

01:01:15Do you know, I make this, you, like,

01:01:17most Greek Easter's I will host and cook and whatever,

01:01:20um, and my granny will be very strict and won't eat anything,

01:01:23no, she'll be vegan for 40 days,

01:01:24so she always wants lamb, bless her.

01:01:26So I will often do, and I've got a wood oven,

01:01:28you know, lots of people have got them nowadays

01:01:29or whatever, something in the garden or, you know,

01:01:31green eggs and stuff like that.

01:01:32And actually, it's a great thing to do in there.

01:01:34You just leave it and you forget about it.

01:01:35But you want it to be completely encased,

01:01:38as if it was in a clay oven.

01:01:40Keep all those juices in.

01:01:41It's very simple.

01:01:42We've got oregano, we've got bay,

01:01:44we've got to have some wine.

01:01:46I mean, that's attractive.

01:01:48I'm just hanging around.

01:01:50I can tell.

01:01:51So, everything goes in raw.

01:01:52In my one.

01:01:53Decent amount of olive oil.

01:01:55In my one.

01:01:55Always.

01:01:55And wine, actually.

01:01:57So, okay, mine, I've got bay, oregano, cinnamon.

01:02:00Mm-hmm.

01:02:00That's more of a separate thing than a Greek thing

01:02:02before everyone comes at me.

01:02:03Um, some potatoes, tomatoes,

01:02:06I'm going to put the wine in.

01:02:07You have got that lovely spiced butter.

01:02:09Mm-hmm.

01:02:09So you've got paprika, chilli, garlic,

01:02:12coriander, onions.

01:02:13You all right there?

01:02:14Yeah, yeah, I'm just...

01:02:15Don't waste it.

01:02:16Having a lovely time.

01:02:16So, yeah.

01:02:17No, to be fair, that's good.

01:02:18And you're going to put all of that

01:02:19and we're going to leave that in the oven

01:02:20for an hour.

01:02:21Loads of onions, veggie stock.

01:02:22Okay.

01:02:23I have tested that with, like,

01:02:26plants-based butter.

01:02:27And genuinely, it's delicious.

01:02:29And that's a lovely vegan mane.

01:02:31It is in the butter?

01:02:32Yeah.

01:02:32What's that, my love?

01:02:33What was in the butter?

01:02:34So, chilli, um, paprika,

01:02:37coriander, lemon zest and garlic.

01:02:39So, really flavoursome, really aromatic.

01:02:42You put that into the core.

01:02:45We're going to leave it for an hour.

01:02:46Loads of onions in there in stock.

01:02:48And you're going to put...

01:02:49Leave it for an hour.

01:02:50And then we're going to turn the cabbage over.

01:02:52And then another half an hour.

01:02:54Baste, baste, baste.

01:02:55Take the lid off.

01:02:57So...

01:02:57That was easy.

01:02:59Really easy.

01:03:00Like that?

01:03:00Yeah.

01:03:01I'm...

01:03:01Listen, you guys have...

01:03:03We all have different skill sets

01:03:04and you guys are...

01:03:05Have beautiful dishes.

01:03:06I'm completely intimidated

01:03:07following some of the food I've eaten.

01:03:09But this, I'm all about ease.

01:03:10I like things I can forget about.

01:03:12Yeah.

01:03:12Leave.

01:03:13You know.

01:03:14Very easy life.

01:03:15That's why I like left to go as well.

01:03:17So...

01:03:17What kind of lamb are you using?

01:03:18Shoulder.

01:03:19Oh, yeah.

01:03:19Now, you can...

01:03:20You could use leg.

01:03:21And, you know, because you're cooking it slowly.

01:03:24That's fine.

01:03:24So, you could use either.

01:03:27Erm...

01:03:27And...

01:03:28But I...

01:03:28I just love shoulder.

01:03:29I love shoulder.

01:03:30Yeah, I love shoulder.

01:03:31Especially if you're slow cooking it.

01:03:33Yeah.

01:03:33It's traditionally shoulder?

01:03:35Yeah, I think...

01:03:36Well, it would be...

01:03:37It would be...

01:03:39No, I think leg can...

01:03:41It's also equally.

01:03:42Either or.

01:03:42But you would hack it up.

01:03:43You wouldn't necessarily do it whole.

01:03:45It does go a bit dry, doesn't it?

01:03:46Yeah.

01:03:47It would be in big...

01:03:48Big chunks.

01:03:49Yeah, right.

01:03:50OK.

01:03:51I'm going to make a little cartouchie thing for the top.

01:03:53Right.

01:03:53And we're going to cook that.

01:03:55Erm, we've got a half shoulder here.

01:03:57Mm-hm.

01:03:57So, if it was a whole shoulder...

01:03:59Two people?

01:04:00One.

01:04:01One.

01:04:03Wow.

01:04:03You love the lamb in there.

01:04:05I love the lamb.

01:04:06I love the lamb.

01:04:07I don't know what a sensible portion is.

01:04:09I don't understand.

01:04:11It's like...

01:04:11Were you a home-et?

01:04:12I was a home-et kid.

01:04:15No, I was a...

01:04:16Like, yeah, but, you know, lamb's lamb.

01:04:18OK, careful.

01:04:19Lamb's different.

01:04:20Erm, what else is going on?

01:04:21You've got a new book coming out?

01:04:22Oh, yeah!

01:04:23I've written a book!

01:04:25It wasn't supposed to be a surprise to you.

01:04:27Oh, yeah, I forgot that.

01:04:28I forgot.

01:04:29We were talking about that.

01:04:30I've just had a lovely time.

01:04:31Er, it's called...

01:04:32Do you know what it's called?

01:04:33I do.

01:04:34Do I get five points?

01:04:35It's called Med-esque.

01:04:35Yes, it is.

01:04:36Clever.

01:04:37So, Greek-ish.

01:04:38Yeah.

01:04:39Med-esque.

01:04:39They're sisters.

01:04:40So, very much like Greek-ish.

01:04:42Yeah.

01:04:43In that it's very accessible, very everyday, erm...

01:04:48Lots of inspiration.

01:04:49Sorry, reading.

01:04:51You're testing me.

01:04:52Erm, yeah.

01:04:53Yeah.

01:04:54So, just, you know, on the sort of everyday-ness of Greek-ish and sort of my recipes that are

01:04:59inspired by the Mediterranean, all my travels and all my lovely things that I've done.

01:05:03I've been writing it for a couple of years.

01:05:04So, erm, and we got to shoot some of it in Spain, some in Mallorca, which is lovely.

01:05:09So, lots of gorgeous shots.

01:05:11Erm, but I really love the recipes, so...

01:05:14I'm so excited, Georgie, because Greek-ish is one of my favourite cookbooks.

01:05:17Aw, thank you, Helen.

01:05:19It's fabulous.

01:05:19I honestly, yeah, I'm really proud, and I've had a lot of fun.

01:05:22So, I'm going to spoon these out, so you guys can try.

01:05:24Here, you, erm...

01:05:25I will go with the lamb.

01:05:26I mean, I might just use my hands.

01:05:28Let's see.

01:05:28Right.

01:05:29I think Mediterranean food is always...

01:05:30So, how long did that go in for them?

01:05:31What, this one?

01:05:32Yeah.

01:05:33So, because it's half a shoulder, I'd say two and a half to three.

01:05:36But we take the paper off at the end, so it gets gnarly.

01:05:38Because lamb fat, delicious.

01:05:39Do you want me to cut this up?

01:05:41Yeah.

01:05:41No, no, no.

01:05:41I want you to...

01:05:42Put the whole thing on?

01:05:43Put the whole thing on with the onions around it.

01:05:45Mm-hmm.

01:05:45Looking beautiful.

01:05:48Erm, yes.

01:05:49But, yeah, I mean, look, I love Mediterranean food.

01:05:51I think it's always...

01:05:54It's always, like, popular and timely, isn't it?

01:05:57Look at that!

01:05:57If I popped over for a cabbage, I'd be very happy.

01:06:01You make, listen, I don't mind being called many things,

01:06:04but I don't want to be called stingy.

01:06:05No, you're not.

01:06:05I don't want to ever under catering.

01:06:06Nobody can call you stingy when cabbage is like this.

01:06:09No.

01:06:10But it's a beautiful thing.

01:06:12It is a beautiful thing.

01:06:13Erm, and as a reminder, you can find all today's recipes

01:06:15at bbc.co.dk.4 slash Saturday Kitchen.

01:06:18Or scan the QR code, and it'll take you straight

01:06:20to this cabbage and cleftico.

01:06:22Do you know what?

01:06:23I feel like you're mocking me, but...

01:06:24I'm not mocking you.

01:06:25But, but, it's a lovely thing.

01:06:27It is a beautiful thing.

01:06:28Yeah.

01:06:28Do you not have a favourite cabbage?

01:06:29Does everyone have a favourite cabbage?

01:06:31Is that a normal question to ask people?

01:06:33Favourite cabbage?

01:06:33Well, I never even thought about it.

01:06:34I mean, yeah, I'd probably go over here speed,

01:06:36because that's more the race.

01:06:37It's a bit trendy, no?

01:06:38I like a red cabbage.

01:06:39I'm not going down this route.

01:06:41Why?

01:06:42Because there's more interesting things to go.

01:06:44What's the pointy?

01:06:46What's the pointy?

01:06:47So harsh.

01:06:48So harsh.

01:06:49So harsh.

01:06:49Oh, hold on.

01:06:50I have some herbs.

01:06:51Oh, shoe cabbage?

01:06:53Sorry.

01:06:53Oh?

01:06:55Oh, sorry, a new cabbage in the mix.

01:06:57It's like a cone.

01:06:58Yeah.

01:06:58Because that's the one I always buy.

01:07:00That's your hispie.

01:07:01That's your hispie.

01:07:04No one's mentioned a savoy.

01:07:05Yeah, I love a savoy.

01:07:08I love a savoy!

01:07:09Why have we forgotten a savoy?

01:07:11We did.

01:07:12Come on.

01:07:14I didn't forget anything.

01:07:16But you just told me to stop talking.

01:07:18I could keep going.

01:07:20Very nice.

01:07:21Beautiful.

01:07:21There we go.

01:07:22A bit of olive oil.

01:07:23Do you want a nose over it?

01:07:24Go on, then.

01:07:25Yes, please, my friend.

01:07:26Go on, that's it.

01:07:26You do something useful.

01:07:29Thank you so much.

01:07:30That's it.

01:07:30Enough.

01:07:30Have you just washed off all of my oregano that I beautifully placed?

01:07:33There we go.

01:07:34Oh!

01:07:35That's a bit testosterone.

01:07:36Yeah!

01:07:37Now I want to eat it.

01:07:38Fire food.

01:07:39What is it?

01:07:40It's cabbage.

01:07:40So, it's glestiger and a spiced whole roast cabbage.

01:07:43Nice.

01:07:48Wait, wait, wait.

01:07:49Hold on.

01:07:50Right, what are you doing?

01:07:51I'm going to plate up.

01:07:52Okay, you plate some up.

01:07:54How else?

01:07:54What do we got?

01:07:55So, we have got here a Greek red, Georgie.

01:07:58We've got a Greek red, which is called Mertia Zinomavro, is the grape.

01:08:04Oh.

01:08:05And this is from Macedonia, so we're in northern Greece.

01:08:07This one's from Marks and Spencer's.

01:08:09It's £12.

01:08:11That's very good for Zinomavro.

01:08:13It is, isn't it?

01:08:13Yeah, yeah, yeah.

01:08:14It's basically Greek star red grape, Zinomavro.

01:08:18And it's often likened to a bit like Nebbiolo, which is the grape behind Barolo.

01:08:23Right.

01:08:23But actually, I think this is, it's not as dry and earthy.

01:08:26This has got more juice and fruit to it.

01:08:29Yeah, exactly.

01:08:30Really, but it's more fruity.

01:08:32But it has the 12, so it's got about 12 months in oak as well.

01:08:37Just to give it a little extra spice and grip.

01:08:39And actually, with lamb, it is good to have, you do need a red with a bit of tannin going

01:08:44on, but it still needs to be fresh to cut through the fat.

01:08:48So that's why this particular grape works so well with lamb.

01:08:51Yeah, I love Zinomavro.

01:08:52It's one of my favourites.

01:08:53Do you know, I know it is a...

01:08:55Food wine.

01:08:56It's a real food wine.

01:08:57And also, again, we are seeing more Greek wines here on the supermarket shelves, which

01:09:02is a really good thing, because the wines are fantastic.

01:09:05But...

01:09:06Oli's a big fan.

01:09:06Oli is a big fan.

01:09:07Exactly, yeah.

01:09:09Oh, hello.

01:09:10Oh, sorry.

01:09:12How is that?

01:09:13It's stunning.

01:09:14Yeah?

01:09:15Really, the cabbage is sensational.

01:09:17You're excited about the cabbage.

01:09:19I love cabbage.

01:09:20Yeah.

01:09:20Thanks, thanks.

01:09:22It is.

01:09:22Cheers.

01:09:23Cheers.

01:09:24Try it.

01:09:25Right, we can soon find out whether Michael's tucking into either his food heaven or food hell.

01:09:28But first, Lady Mary Berries stepping out into the city to sample the delights of a family-run Italian deli.

01:09:44My next taste of home is a little slice of Sicily.

01:09:49I'm in Camden at an Italian deli that's been here for nearly 40 years.

01:09:56Come on.

01:09:57This treasure trove of Italian food is a family business run by brothers Antonio and Stefano.

01:10:04Can I let you try a nice bit of a pecorino with some lovely truffle, maybe?

01:10:10Oh, that's something different, thank you.

01:10:12Originally from Sicily, the brothers moved to Britain when they were young and weren't ready to let go of their

01:10:18home comforts.

01:10:19Mmm.

01:10:21Food has always been our passion and my mum infused that into us and she helped us for the first

01:10:27five, six years,

01:10:29and Tony and myself, and she just let us get on with it.

01:10:32But she's always had her eye on us, keeping an eye, making sure everything's done properly.

01:10:37It's brother Antonio who's the dom of the deli's puddings.

01:10:42This is the most common dessert in Sicily, cannoli.

01:10:46What are the shells made of?

01:10:47Shells is made with wheat, a little bit of red wine, and then they're fried.

01:10:53You just pipe.

01:10:54Mary, you're the expert piper here.

01:10:56I'm sure you've done this a few times yourself.

01:10:59We use cotter cream, which is made from sheep's milk.

01:11:03Antonio is dipping the cannoli into crushed pistachio, but they also use candied fruits and dark chocolate.

01:11:11I'd like to have a go.

01:11:13Please.

01:11:13Oh, wait a minute.

01:11:14I think I need to roll my sleeves up.

01:11:17It doesn't matter where your home cooking comes from.

01:11:20It's always handy to know how to pipe.

01:11:25Excellent.

01:11:25That's it.

01:11:26Excellent.

01:11:26She's piping better than a Sicilian, this Mary, eh?

01:11:30There we are.

01:11:30Excellent.

01:11:31That's so far.

01:11:32That's it.

01:11:32And then you give it a little dip in there.

01:11:35Okay.

01:11:36That's it.

01:11:39I think I've been a bit more generous than you.

01:11:41Yeah, I've been a bit tight with the pistachios, I think, eh?

01:11:44There we are.

01:11:45Yeah.

01:11:46Lovely.

01:11:47Perfect, Mary.

01:11:48Perfect.

01:11:49I'm going straight into it.

01:11:53Is this the sort of thing that your mum used to make when you were young?

01:11:56Oh, yes.

01:11:56I remember being young and helping my mum make the shells.

01:12:00These are traditional foods from us from Sicily which have been going for years, you know,

01:12:05so definitely grown up with this sort of food, yes.

01:12:08Their mum's done a great job.

01:12:11Those cannoli are delicious.

01:12:13Before I go, I just want to pick up something for my next recipe.

01:12:17Do you have any burrata?

01:12:19I've got some beautiful burrata, Mary, from Puglia, fresh in yesterday morning.

01:12:23Why?

01:12:23This is absolutely beautiful.

01:12:26I will take that.

01:12:27Such a passion for their taste of home.

01:12:29Bye, boys.

01:12:30Bye, boys.

01:12:31It's inspired me to make one of my family's favourites.

01:12:45This is a twist on spaghetti bolognese.

01:12:48My bolognese bake served with heritage tomato and burrata salad.

01:12:56The pasta sauce is simple.

01:12:59Fry off onion, celery and a crushed clove of garlic.

01:13:03The aim at this day is just to soften it a bit.

01:13:06Once the vegetables have done that, throw in 675g of good minced beef.

01:13:13And you want a really high heat because I want to brown it a bit.

01:13:16Then add tomato puree, red currant jelly and two tins of chopped tomatoes.

01:13:24Canned tomatoes are quite acidic and if you add just a little bit of red currant jelly,

01:13:29it just brings out the flavour.

01:13:31A good shake of Worcester sauce and 500ml of rich beef stock.

01:13:38I'm going to turn that right down so it's cooking very slowly and it'll be tender in 30 minutes.

01:13:47While the sauce bubbles away, fry 250g of mushrooms in butter.

01:13:52I find that a very quick fry, you get a much better flavour.

01:13:57If I just tip them in with the bolognese, they just get a bit soggy.

01:14:01After half an hour, the sauce will be ready.

01:14:04Some chopped fresh thyme and the buttery mushrooms will bring it all together.

01:14:09That smells simply wonderful.

01:14:12Now to turn the bolognese into a heartwarming bake.

01:14:16Just add 225g of cooked penne and give it a good mix.

01:14:24That looks perfect.

01:14:26Now I'm going to tip it into the dish.

01:14:32Finish with a mixture of cheddar and parmesan for a cheesy topping.

01:14:40Just bake for about 25 minutes at 180 fan.

01:14:47To show off that wonderful burrata cheese, I've surrounded it with lots of colourful heritage tomatoes.

01:14:56And I'm going to make a simple dressing, Bloody Mary.

01:15:014 tablespoons of olive oil, a shake of celery salt, dash of Tabasco, 75ml of tomato juice, a teaspoon of

01:15:14Worcester sauce and 2 teaspoons of balsamic vinegar.

01:15:20Depending on what sort of gathering it is, you could always add a little bit of vodka to this.

01:15:25I can think of a few parties as it would go well.

01:15:32Just drizzle over the salad and finish with some fresh basil leaves.

01:15:40Now it's all about the bake.

01:15:43I tell you, it looks amazing.

01:15:48It's crispy brown on top and underneath it will be soft with the sauce.

01:15:53Let's have a look.

01:15:56I think that looks wonderful.

01:16:00I can't think of anything I'll enjoy more with family on a weekday than this wonderful pasta bake.

01:16:20Thanks, Mary.

01:16:21Right, time to find out whether there's food, have enough food, help for Michael.

01:16:23So, Michael, you liked spicy spaghetti, seafood, yadda yadda.

01:16:29That's that.

01:16:30Don't like tofu.

01:16:31Two types of tofu.

01:16:32It looks like a sponge.

01:16:33It's really delicious.

01:16:34It tastes like a sponge.

01:16:35Well, I might cook it anyway.

01:16:37Now, Michael's fate is in his own hands or actually his own head.

01:16:40Now, you've won multiple awards for your musicals.

01:16:44Your musical theatre work playing many, many, many, many, many different parts.

01:16:48So, we're going to get him to flex his memory muscles and see if you can remember the lyrics to

01:16:54some of the songs you've sung over the years.

01:16:56How is your memory?

01:16:57Well, here's the thing.

01:16:58Adults with alcohol and age.

01:16:59That's so riddled.

01:17:02When you do a show, you live it.

01:17:04When you...

01:17:05It's gone.

01:17:05Gone.

01:17:06Short-term memory.

01:17:07Absolutely, it's gone.

01:17:08You sing it night after night after night.

01:17:10Yeah, but then you don't.

01:17:11And then another show comes along and that goes in and the other one goes out.

01:17:14Right.

01:17:14Well, I'm going to give you the start of three song lyrics.

01:17:16Right.

01:17:16They're all kind of food related, obviously, because this is a food show.

01:17:20You need to get all three right, otherwise if you get one wrong, you're getting out.

01:17:25I'm getting sponge.

01:17:25Getting sponge.

01:17:26Ready?

01:17:27Okay.

01:17:28Fun game.

01:17:28No, I'm going to speak the first line.

01:17:31Yeah.

01:17:31You're going to sing it on.

01:17:34Ready?

01:17:34Yeah.

01:17:35You can't stop my happiness because I like the way I am.

01:17:38And you just can't stop my knife and fork when I see a Christmas ham.

01:17:43If you don't like the way that I look.

01:17:48Yeah, yeah, yeah.

01:17:51It is indeed hairspray.

01:17:53Hairspray.

01:17:53Right.

01:17:53First one done.

01:17:55Second one.

01:17:56If you seek perfection in sugar confection where there's something new on the scene.

01:18:01What's coming?

01:18:02A mouth full of cheer.

01:18:05A sweep without peer.

01:18:09A musical.

01:18:11Oh!

01:18:12Very good.

01:18:14As if I ever doubted it.

01:18:16Right.

01:18:17Sweet.

01:18:18And then lastly.

01:18:21Right.

01:18:21You're paying attention.

01:18:22Yeah.

01:18:23It means you get your yellow ticket of leave if you are a thief.

01:18:26No, you are a thief.

01:18:28Not if you are.

01:18:29There's no if.

01:18:30No, there isn't.

01:18:32I think I know this one.

01:18:34It means you get your yellow ticket of leave.

01:18:36You are a thief.

01:18:37I stole a loaf of bread.

01:18:39You robbed your house.

01:18:40I broke a window pane.

01:18:43Maybe.

01:18:44Oh!

01:18:45Amazing!

01:18:46Woo!

01:18:47Very good.

01:18:48It was an apple.

01:18:49Very good.

01:18:50It kind of wasn't.

01:18:51Yeah.

01:18:53Right, Abby, can you take some prawns apart, please?

01:18:55I need the shells.

01:18:56If you could open the muscles.

01:18:59Can you julienne up the tiny squid?

01:19:02Right.

01:19:02So, have you seen this before?

01:19:05This is quite interesting.

01:19:06No.

01:19:07No, this dish.

01:19:08How you make it?

01:19:09Traditionally down from Puglia.

01:19:12In Southern Italy.

01:19:13So, you make a broth.

01:19:15So, I've got some tomato passata here.

01:19:19Right.

01:19:20A bay leaf and some tomato paste, right?

01:19:24And then you add just some water.

01:19:26Or you can use stock if you want, but it's usually just water.

01:19:29And then, so you're making this broth.

01:19:30Right.

01:19:31Right.

01:19:31And then, in that sort of way that you make a risotto,

01:19:36you just ladle the broth into the pasta.

01:19:38So, it stays quite starchy.

01:19:41It's dried pasta that you toast.

01:19:44Or kind of...

01:19:45That's interesting.

01:19:46It's really interesting.

01:19:46Yeah, yeah, yeah.

01:19:46It comes from, I believe it's Bari in Puglia.

01:19:49So, what...

01:19:50You put the pasta in dry.

01:19:52I'm going to show it.

01:19:53Oh, great.

01:19:54And I'm sorry about the...

01:19:56What's that?

01:19:57Having to shell the prawns, but there is nothing more annoying.

01:20:00Oh, yes.

01:20:01Getting a beautiful dish and going,

01:20:02I can't pick up the prawn because they're too hot.

01:20:05And then I've got the bits, so...

01:20:06You don't like the admin?

01:20:07I don't like the admin.

01:20:10I want it all done.

01:20:11This is going to be admin-free.

01:20:12Right.

01:20:13So, we've got broth.

01:20:13We've got broth ticket over here.

01:20:15So, the idea is that we wanted shellfish incorporated in this.

01:20:19Traditionally, this is just tomato broth.

01:20:21So, we're going to put the prawn shells in here.

01:20:23We're going to finish this with the liquor from the mussels.

01:20:28Mussels.

01:20:29Right.

01:20:29So, I'm going to start toasting this.

01:20:31A decent bit of oil in with a bit of the tomato.

01:20:37And we'll crank the heat up on that.

01:20:39And then into that goes the spaghetti.

01:20:42Right.

01:20:44Watch yourself, because it does get a bit spitty.

01:20:47So, then we'll put that in there.

01:20:51Right.

01:20:52And then we'll just leave it alone.

01:20:53And then that will start to caramelize.

01:20:54Never seen this done.

01:20:55Right.

01:20:56I don't think it's a cauliflower.

01:20:58I think we've actually done that on the show before.

01:20:59And then I'm going to add some garlic, some chopped chilli,

01:21:03because you like it really spicy, don't you?

01:21:04Yeah.

01:21:06And then that's it really.

01:21:07And then we're going to just ladle that broth in.

01:21:10And how long does it take?

01:21:11Um, sort of ten minutes or so.

01:21:13So, like boiling it.

01:21:14Yeah, exactly.

01:21:15But you get much kind of richer finish to the whole sauce.

01:21:20Right.

01:21:21Let's talk about your tour.

01:21:22Oh, can we?

01:21:23Yes.

01:21:24Yeah.

01:21:24So, the album's going out on tour.

01:21:26The album will be out in the end of April.

01:21:30And then I'm going on the road end of August, all of September and October.

01:21:34So, quite a long tour.

01:21:36Where are you going to go?

01:21:37I'm going to go everywhere around the country.

01:21:39And to places I haven't been to before.

01:21:43Okay.

01:21:43Or places that I haven't been to for years.

01:21:45Mm-hmm.

01:21:46And it's exciting.

01:21:48You know, I've written this music and always in my head I'm always thinking when I'm recording it,

01:21:55what will this work like live?

01:21:57And I think these songs will work live.

01:21:59Of course.

01:21:59Because we always put in the things that people know me for and want to hear.

01:22:04So, when you write songs, do you write them and you go, do you know what, I can't perform that

01:22:09live, so let's not put that on our album.

01:22:10There are some, no, no.

01:22:12Some things you, it's a great song you think.

01:22:16And also you can't do an entire album straight off so that you've got to change things up.

01:22:22But there is one song on there, I literally came in saying, I want to write the best possible song

01:22:27to open a show.

01:22:28Right.

01:22:29So, that was all that was in my head.

01:22:32I had the lyric, best night of your life, because I want to give the people who are coming along

01:22:36the best night of their life.

01:22:37Okay.

01:22:38There's the hook.

01:22:40And we've written, and it actually opens the album as well.

01:22:43And it's a great feel good, I'm going to give an ordinance the best night of their life.

01:22:48And so you love touring?

01:22:51I do.

01:22:51I mean, it's hard work.

01:22:52I mean, it's tiring.

01:22:53Yeah, it is.

01:22:54But there's a great camaraderie.

01:22:56I'm a company person.

01:22:57I love being part of a company, a team together.

01:23:01That's good.

01:23:02I like that phrase.

01:23:03Yeah.

01:23:03And that comes from your theatre world.

01:23:04Yeah, absolutely.

01:23:05So, you know, we all travel together.

01:23:09We're all in the hotels together.

01:23:11We keep each other company.

01:23:12Yeah.

01:23:12We keep each other going.

01:23:14But it's hard to be away from home for so long.

01:23:16And I miss, you know, the dogs.

01:23:19I occasionally miss the wife.

01:23:20Yeah.

01:23:21You know.

01:23:24But the opportunity of going out.

01:23:27I love audiences.

01:23:29Going round the country.

01:23:31Yeah.

01:23:32And I've been doing it for quite a while now.

01:23:35So it's just part and parcel of what you do.

01:23:36I know how to do it.

01:23:37I know how to make it easy for myself.

01:23:40As easy as possible.

01:23:41It is.

01:23:41It is a challenge.

01:23:43Right.

01:23:44We're starting to toast now.

01:23:46Do you see that little bit of caramelisation?

01:23:49Yeah.

01:23:49Where it sticks to it.

01:23:50So we just get a little bit more on that.

01:23:51The black burnt.

01:23:52Yeah.

01:23:52That's exactly what you want.

01:23:54Yeah.

01:23:54That's exactly what you want.

01:23:56Right.

01:23:56Do you want this in there?

01:23:58In a sec.

01:23:59I'm just going to toast that a little bit more.

01:24:01And then.

01:24:02Michael, do you have a favourite song you like to perform?

01:24:06Do you know, it really varies.

01:24:09You fall in love with the song.

01:24:10You also rediscover a song.

01:24:12A song that you think you've known backwards.

01:24:14Yeah, we've got all that.

01:24:14And then you do it again and you go.

01:24:16And you're bored of it.

01:24:17And then suddenly it gets a new life.

01:24:19I do anything else for you?

01:24:20I mean, I can't do a show without putting in Love Changes Everything.

01:24:24Right.

01:24:25Yeah.

01:24:26And the songs from Les Mis.

01:24:28But it's interesting because doing them in a different context.

01:24:32Doing them in a concert context as opposed to as the character.

01:24:37Yeah.

01:24:37From the show with all the stuff that's led up to it.

01:24:41Yeah.

01:24:41It gives it a different vibe.

01:24:43And there was the big anniversary of Les Mis.

01:24:47The 40th.

01:24:47The 40th, wasn't it?

01:24:48I mean, that looked amazing.

01:24:49It was an extraordinary night.

01:24:51It was the...

01:24:52We had two celebrations really.

01:24:55I'd just come back from Australia from touring it with the World Arena Tour.

01:25:01And we did the night at the Sondheim Theatre.

01:25:06Where we all came on original cast and everything.

01:25:11But for me, the magic one was the Royal Variety this year.

01:25:14Oh, yeah.

01:25:15At the Albert Hall with 500 people on stage.

01:25:18Yeah.

01:25:18Wow.

01:25:19A lot of amateur companies.

01:25:22The London Company, the French Company.

01:25:26And that was the moment.

01:25:27It was such a perfect finale.

01:25:32That's when I decided, that's it.

01:25:33I'm not going back.

01:25:35Really?

01:25:36Yeah, because they're doing it again.

01:25:37It'll be amazing.

01:25:37They're doing it again at the Albert Hall for a week.

01:25:40And then three weeks at Radio City Musical.

01:25:43Yeah.

01:25:44In New York.

01:25:44I really want to go there.

01:25:46Oh, it's...

01:25:47I really want to go there.

01:25:47What, Radio City Musical?

01:25:48Yes.

01:25:48It's stunning.

01:25:49I'm on the mailing list for a great gig that I can go there.

01:25:52That sounds quite grand, doesn't it?

01:25:53No, it's not.

01:25:54It looks like Looney Tunes.

01:25:56Yes.

01:25:56Is that where it come from?

01:25:57Yeah.

01:25:57It is.

01:25:58Is it?

01:25:59Yeah.

01:25:59I saw...

01:26:00Well, it's that and the Hollywood Bowl has the same kind of vibe.

01:26:02Yes.

01:26:02I saw Aretha Franklin there.

01:26:05Wow.

01:26:07And I've seen Dolly Parton there.

01:26:09Really?

01:26:09Oh, my God.

01:26:10Oh, my God.

01:26:10Doddy's show, it was brilliant.

01:26:11It was the first night of her tour.

01:26:13And she had, on the stage, had a kabuki drop.

01:26:16Right.

01:26:16Now, kabuki drop is a sheet that covers the front, so you can't see what's on the stage.

01:26:21And the band are coming on, and then it drops, and it's meant to drop immediately and whoosh

01:26:25off.

01:26:26And she said, and then she's behind there.

01:26:28The band are playing, and it goes on and on and on.

01:26:31And she goes, it's only me.

01:26:33I'm trying to get to you.

01:26:35And she had to lift it up and come around underneath.

01:26:39Oh, magical shows.

01:26:40It's a great venue.

01:26:42I've got a lot of good stories.

01:26:43I do a lot.

01:26:44Right, we're nearly done here.

01:26:46Okay.

01:26:46So you see it's quite thick now.

01:26:48It's all kind of reduced.

01:26:49You get really sort of super concentrated tomato sauce.

01:26:52And then, right in here, we've got a little bit of squid, and chopped up prawns.

01:27:00And we'll give those 30 seconds, and then we'll add the mussels, and then we are good to go.

01:27:07Right, Hales, this is quite spicy.

01:27:10Yes, it's spicy.

01:27:11What have we got going on with it?

01:27:11So we've got a very lovely Italian white to cool things down.

01:27:15So this is a Vermentino from Banffy.

01:27:18This is actually from Tuscany.

01:27:20It's in Sainsbury's.

01:27:21It's £15.

01:27:23And Vermentino is one of those gorgeous grapes that we just don't see here enough.

01:27:27I really love it.

01:27:28If you're in Italy, you'll find it, it's quite easy.

01:27:31You'll find it on a wine list there, but just not much here.

01:27:33But it's got, you know, it's got the freshness.

01:27:36It's got all those lovely citrus flavours, but it's also got a bit of bite to it,

01:27:41which I think is what you need when you've got lots of spice in the dish like you have here.

01:27:45It's such a nice grape.

01:27:46Love that.

01:27:47I really love it.

01:27:48And this is quite a smart take on it.

01:27:50Like I said, it's £15, so it is a bit more than perhaps you might normally spend,

01:27:54but as a treat, as a white wine, properly, really nice Italian white.

01:27:59That's stunning.

01:28:00You like it?

01:28:01I love that.

01:28:02You're good?

01:28:02Yeah, it's sweet and sharp.

01:28:04She's got the sharpness, but also, like, you know, just got a bit more guts to it, too.

01:28:08It's got a lot going on, hasn't it?

01:28:10Mm-hmm.

01:28:10Like that.

01:28:11Oh, man.

01:28:12Look at that, right.

01:28:13That's cool.

01:28:14Where do we stand on putting Parmesan on seafood?

01:28:16Uh, do you know what?

01:28:17I think the Italians would tear you apart, but I'm quite into it.

01:28:22Yeah, team yes over here.

01:28:23Yeah, yeah.

01:28:25Because it adds something, and I know...

01:28:27Right, shall we take that mince away?

01:28:30Right, there's some cutlery for you.

01:28:32Give that a try.

01:28:37Oh, wow.

01:28:38That's looking good.

01:28:39Yeah.

01:28:39It looks so creamy and so rich.

01:28:41Yeah.

01:28:42Because you've got all that starch that you've kept, so none of it's lost in the water.

01:28:46Yeah.

01:28:46And then it obviously absorbs all that tomato.

01:28:49Looks amazing.

01:28:49So it is quite...

01:28:51Good.

01:28:53Spicy.

01:28:53Spicy, right?

01:28:54Dutch food heaven.

01:28:55Oh, that's nice.

01:28:57Like that?

01:28:57Simple.

01:28:59Stunning.

01:28:59I'm very happy, too.

01:29:00Yeah.

01:29:01Right, that's all from us today on Saturday Kitchen.

01:29:03Thanks to Avi, Georgina, Sam, Helen and, of course, Michael.

01:29:06All the recipes from the studio on the website, bbc.co.uk, of course, that's Saturday Kitchen.

01:29:10I'll be here tomorrow morning on BBC One with Rob Rinder for a Celebration Kitchen Purim special.

01:29:14Enjoy the rest of your Saturday, and we'll see you tomorrow.

01:29:16See you later.

01:29:17Bye.

01:29:18Bye.

01:29:19Bye.

Saturday Kitchen - Season 28 - Episode 09: Matt Tebbutt, Georgina Hayden, Sam Holland, Avi Shashidhara and Michael Ball

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