Saturday Kitchen - Season 28 - Episode 08: Matt Tebbutt, Gennaro Contaldo, Olia Hercules, Jodie Nixon, Olly Smith, Beverley Knight - video Dailymotion

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Transcript

00:00:01Good morning! We're all about creating comforting, cosy vibes today with a globe-trotting menu full of favourites guaranteed to

00:00:07make you feel good.

00:00:09This is Saturday Kitchen Live.

00:00:31Hi, welcome to the show. Gennaro Cantaldo, Jodie Nixon and Olly O'Hokley are all serving up soul-soothing classics

00:00:39from their homelands and Olly Smith is keeping our glasses brimming with brilliant bargain matches in the drinks department.

00:00:45Now our special guest today was born to perform. She's the Olivier-winning, chart-topping, million-selling queen of UK

00:00:52soul who lights up lives wherever she goes.

00:00:54Whatever the weather outside, she's guaranteed to bring a bit of sunshine to your Saturday morning.

00:00:59Please welcome Beverly Knight!

00:01:02Thank you!

00:01:04Beverly Knight!

00:01:05Actual Beverly Knight!

00:01:05In the building!

00:01:07I love it!

00:01:07How are you, Beverly Knight?

00:01:08I am just peachy. How are you?

00:01:10We're really well.

00:01:10How are you all? You good?

00:01:12Yes!

00:01:13I'm very excited now.

00:01:14I'm not allowed.

00:01:15I haven't introduced them yet.

00:01:17Nor them.

00:01:18You've got a busy year ahead.

00:01:19I have. It is a crazy year, but that's how I like it!

00:01:24How I like it!

00:01:25There's a tour, there's a play, there's a musical, it is jam-packed.

00:01:30It's all going on.

00:01:31Just me on stage basically.

00:01:32Do you like that, kind of running from one thing to another, just kind of keeping your head busy?

00:01:36I do!

00:01:37I mean, the organisation is, mmm, I have a team for that.

00:01:40Okay.

00:01:41Because if it was up to me on my own, I'd be in trouble.

00:01:43But I do just love doing what I love to do.

00:01:47Yeah.

00:01:47Standing on stage, performing, in whatever hat I'm wearing.

00:01:51I just, I love it so much.

00:01:53Well, we'll talk all about that a little bit later on.

00:01:55For now, let's see what's on the menu today.

00:01:57Gennaro, nothing says comfort like double carbs.

00:02:00It is indeed.

00:02:01I'm going to make this fantastic Rhinocense Rinascimento Pasta Pie, with three different

00:02:09meats.

00:02:10Pork, beef, chicken inside, celery, carrots, onions, mushrooms, wine, with a short pastry.

00:02:17Oh, with a whole recipe here.

00:02:18With a short pastry, man, with a bit of sugary sweetness.

00:02:21That's sweet as well.

00:02:21Because it is, which you're going to make it.

00:02:23Sounds lunacy.

00:02:24No, it's not.

00:02:25It's so good.

00:02:27You'll love it.

00:02:27I'm worried about that pan.

00:02:28I can hear it sizzling as we turn that down.

00:02:30Look, look, look.

00:02:32You start.

00:02:33Jodie, welcome to Sally Kitchen.

00:02:35Hello.

00:02:35How are you going to do your debut?

00:02:37You've got a tasty veggie twist.

00:02:39Yep, so I'm doing a really delicious, quite complex, rich, deep mushroom and lentil pie,

00:02:46with a telégio pommes duchess.

00:02:49Oh, my God, I've lost all my words.

00:02:51Don't worry.

00:02:52We'll get it.

00:02:52A duchess potato on top.

00:02:53It's a telégio one.

00:02:54Well, it's delicious.

00:02:55It's in rehearsal.

00:02:56Absolutely delicious.

00:02:56Olya, you've got a dish that's deeply ingrained in, you say, the DNA of your country.

00:03:02Yeah, it's the national dish.

00:03:04Borscht.

00:03:05It's got chicken, it's got beans, it's got loads of vegetables and herbs and it's just

00:03:09absolutely delicious and a dish that gives us strength.

00:03:13Beautiful.

00:03:13Gives us strength.

00:03:14You give me strength.

00:03:15I do, I certainly do.

00:03:16I give you...

00:03:16Give me strength.

00:03:17Yeah, give me strength.

00:03:19That should definitely be my catchphrase at this point.

00:03:22Yeah, I've got an amazing array of drinks, actually.

00:03:24I've got, for Gennaro, I've got a wonderful red wine.

00:03:26Yeah.

00:03:26Really rich and beefy and hearty, very much like Gennaro, actually, now I think about it.

00:03:29Beefy and hearty and joyful.

00:03:31What's the matter?

00:03:31I'm saying it's a beautiful wine.

00:03:33Thumbs up.

00:03:34He's giving me such a beautiful compliment, there you go.

00:03:37Yeah, yeah, yeah.

00:03:38There's a whole Fonz thing going on.

00:03:40I love the Fonz thing.

00:03:41I mean, I thought it was very Harrison Ford earlier on, but I think a combination of

00:03:43the two, like Han Solo meets the Fonz, amazing.

00:03:46And I've got a Ukrainian wine, I've got really lovely non-alcoholic drinks as well, which are

00:03:50fascinating.

00:03:50Amazing flavours, different textures, some vibrant, some rich, you're going to love it.

00:03:54Also, last week, a little bit of a kind of bromance with Nicholas.

00:03:57Did you see that?

00:03:58Don't, don't speak to me.

00:03:59I know.

00:03:59I feel very prickly about this.

00:04:01I mean, I can hardly better watch when you're with other men.

00:04:05Okay.

00:04:06It's, er...

00:04:07Anyway, was it...

00:04:07I can't watch.

00:04:08Was it fun?

00:04:09Was it nice?

00:04:09Yeah, it was great.

00:04:10Good.

00:04:10Big Swede, he's great fun.

00:04:11He's lovely, isn't he?

00:04:12No, we love Nicholas, he's amazing.

00:04:13Yeah.

00:04:13You weren't even watching, were you?

00:04:15I was at a wedding, so no.

00:04:17Right, Beverly, you know how this works, end of the show.

00:04:20I do.

00:04:20Food heaven, food hell.

00:04:21What's your idea of food heaven this year?

00:04:23Food heaven, duck, deliciousness.

00:04:27I love loads of different things, but I particularly like duck at this moment, speaking to me.

00:04:34Yeah?

00:04:34I love it.

00:04:36Okay, okay.

00:04:36I love all this.

00:04:37Oh, yeah.

00:04:38So the duck speaking to you, what about hell?

00:04:39What's not speaking to you?

00:04:41Peas.

00:04:42Right.

00:04:42I hate peas.

00:04:44I hate them.

00:04:45I've hated them since I was a child.

00:04:47Okay.

00:04:47We went on holiday, and I was only five, and my mum said, now when you're on holiday, you

00:04:53have to eat everything on the plate.

00:04:55And I was like, yes, mummy.

00:04:56So, they had chicken, and potatoes, and peas.

00:05:01And because I'm a good girl, I did exactly what mum said.

00:05:04I ate everything.

00:05:05And then when I'd finished, I pushed the plate away and said, mummy, I'm never eating

00:05:09peas ever again in my whole life.

00:05:11And you haven't.

00:05:12And I haven't.

00:05:13Never look back.

00:05:13And now you're famous.

00:05:15Do what you want.

00:05:16Yeah.

00:05:17I don't want the peas.

00:05:18I want them.

00:05:19What's the sardine thing?

00:05:20Well, they're the most like, mmm, of all the fishes.

00:05:25Okay.

00:05:26You've got like bass and these wonderful fishes.

00:05:28And then sardines, but mmm.

00:05:29Yeah, okay.

00:05:30That face.

00:05:31All right.

00:05:32Well, what Beverly gets to eat at the end of the show is down to you guys at home.

00:05:35So, will you go for her food heaven and continue our pancake at Lunar New Year celebrations?

00:05:39So, I'm going to take comfy duck legs.

00:05:41I'm going to crisp them up in the oven before shredding and serving with homemade plum sauce,

00:05:45pickled moolies, spring onions, cucumber, and rice pancakes to wrap it all up in.

00:05:50Duck pancakes.

00:05:51Or will I convince her on her food hell by using her love of Indian food?

00:05:56So, I'm going to use some tin sardines to make fiery coconut and tomato curry with a side of aloo

00:06:03matah,

00:06:03which is a spicy potato and pea dish, the ultimate hellish side for Beverly.

00:06:08Log on to the website.

00:06:09It's not up to you.

00:06:10Don't be moaning.

00:06:11Log on to the website.

00:06:12You view the terms of privacy notices and have your say.

00:06:15Right, Gennaro.

00:06:16Yep.

00:06:17Pasta pie.

00:06:18Pasta pie.

00:06:19Well, it's not just a pasta pie.

00:06:21It's an historic pasta pie.

00:06:24This is still locally made and we bring it back now.

00:06:28This is the beginning of Italian recipe and food.

00:06:31Right.

00:06:31So, what I want you to do, first of all, I...

00:06:34Look at those lemons.

00:06:35I know, I just...

00:06:35Come back to those in a minute.

00:06:36Yes, I did.

00:06:37I brought them the other day when I came back from Italy.

00:06:40Salad bag.

00:06:41Nice.

00:06:41Oh, yeah, nice salad.

00:06:43Right.

00:06:43Do you want me to make pastry?

00:06:45Pastry.

00:06:45Butter, flour, three yoke of eggs.

00:06:48And don't forget the sugar inside.

00:06:49Okay.

00:06:50So, a sweet pastry.

00:06:51It is.

00:06:52In those days, over 200 years ago, you know, that...

00:06:55Everything, you have to have a little bit of sweet inside.

00:06:58Okay.

00:06:58Inside here.

00:06:58You want a bit of lemon zest in this?

00:07:00Yes.

00:07:01Yes.

00:07:01Yeah.

00:07:03Be respectful of this beautiful lemon.

00:07:05You pitch him up.

00:07:06Believe the leaves.

00:07:07They're beautiful.

00:07:08Look.

00:07:09Smell.

00:07:09Wow.

00:07:10That was the best noise I've ever heard on my TV.

00:07:13It was...

00:07:14It was...

00:07:15It was quite funsy.

00:07:17Distressed.

00:07:19Anyway, nice lemons.

00:07:21Nice lemons.

00:07:23Good.

00:07:24Right.

00:07:24Inside here, I have some olive oil.

00:07:27Yeah.

00:07:28Because I'm going to do the filling.

00:07:29Fantastic.

00:07:30Already boiled some pasta, which is ricotone.

00:07:33And you can see here, I've got bay leaves first.

00:07:37Mm-hmm.

00:07:37Because it's very important to get the flavour.

00:07:39And then I have onions, carrots and celery.

00:07:44That is good.

00:07:45Let this wait a little bit.

00:07:47Just a little bit.

00:07:48Okay.

00:07:49In the meantime, not the mushroom yet.

00:07:52In the meantime, while it's waiting, you've got the chicken and you have beef.

00:07:57Okay.

00:07:58And then you have lovely Italian sausages.

00:08:00But any sausage will do.

00:08:01But if it's done.

00:08:02It's a nice coarse...

00:08:03Yeah.

00:08:03Are they fennel sausages?

00:08:04They're fennel sausages, yeah.

00:08:06Okay.

00:08:06But if you don't find the...

00:08:07Not fennel, salt, that should be okay.

00:08:10Look at that.

00:08:10My goodness me.

00:08:12This is really good.

00:08:13The...

00:08:13So this sweet pastry sounds strange, but works really nicely.

00:08:18It does indeed.

00:08:19Especially in those days.

00:08:21Don't forget the sugar used to be very expensive in those days.

00:08:24Okay.

00:08:24But they used the honey as well, which was really, really good.

00:08:28So would this be found on kind of grand banqueting tables?

00:08:31It is indeed.

00:08:32It is a shop.

00:08:33That was just for the rich people.

00:08:36In those...

00:08:36Original, in those days, was made with awful.

00:08:40And then they used to put the truffles inside.

00:08:41And while the mushrooms inside, there was combination and everything.

00:08:47Actually, from Tommaso di Lampedusa, he mentioned in his book, and then in a very famous film,

00:08:55The Gatto Pardi, they mentioned the Prince of Salina, that his sister was making this fantastic dish.

00:09:02Okay.

00:09:02That we go back to Renaissance, over 200 years ago.

00:09:06That's a minute.

00:09:06I need to get a spoon.

00:09:07Look at where I get a spoon.

00:09:08Look.

00:09:09Grab it!

00:09:10Oh!

00:09:11That is special.

00:09:12Then you mix everything together.

00:09:14You seal everything.

00:09:16And then you have the mushrooms now.

00:09:18Okay.

00:09:19Fantastic.

00:09:19You watch me.

00:09:20I am watching you.

00:09:21We're all watching you.

00:09:23Do properly everything you do.

00:09:24Yes, sir.

00:09:26So this is from your new book.

00:09:30It's a very different book.

00:09:31It is indeed.

00:09:31It's in Italy, and it's about recipes that are dying out.

00:09:34It died out.

00:09:35But it's lovely.

00:09:35That's a really nice concept for a book.

00:09:37It is indeed.

00:09:37Was that you, or was that a publisher?

00:09:40Huh?

00:09:42So this recipe, this book, is about, it's about, we researched for two years.

00:09:48Okay.

00:09:48It's about the recipe almost disappeared, but it's still regional and locally made.

00:09:55Right.

00:09:55They're not making every day, so we bring it back.

00:09:57It's to bring back the culture, to bring back the passion.

00:10:01I love the idea.

00:10:01And the simplicity.

00:10:03I love that.

00:10:03Ollie Smith has a book over there.

00:10:05Yeah.

00:10:05It's a lovely idea, because, you know, as you were saying earlier on in rehearsal,

00:10:08Junara, you know, saving the food culture of a nation is saving the whole culture.

00:10:12It's vital.

00:10:13And what I love is all of these recipes tell you when they're from.

00:10:16So I've got here the chickpea and chocolate pastries.

00:10:19Chickpeas.

00:10:20Delicious.

00:10:20Oh, chichi.

00:10:21Beautiful.

00:10:22That is really good.

00:10:23Go to Emerson Well.

00:10:24It says, from the olden days, that one.

00:10:26But more specifically, from the 1930s, I've got the Pope's pasta dish.

00:10:30Sorry, sorry, that was from the olden days.

00:10:32That's what it says.

00:10:33From the olden days.

00:10:34I know.

00:10:34But this one actually is from the 1930s, isn't it?

00:10:37It looks great.

00:10:37We give him a little twist.

00:10:39We give him a little twist as well.

00:10:41By the way, let me just carry on.

00:10:43We're not using this?

00:10:44No, it's too much.

00:10:46So we add here celery, carrots and onions, bay leaves first, mushrooms, seals everything

00:10:52with three meat and lovely wine.

00:10:55How do you like it?

00:10:56This is good wine.

00:10:57Always.

00:10:57All the wine you cook is the one you drink it.

00:11:01Seal them a little bit.

00:11:03Okay, let the wine evaporate it.

00:11:06I put some salt inside.

00:11:08What you got inside?

00:11:09I'm just making your egg wash.

00:11:10Oh, good.

00:11:11So it's ready later.

00:11:12And that is done.

00:11:13So we got one here already made for time sewing.

00:11:17You can see we're putting it back.

00:11:19That is good.

00:11:21I use this one.

00:11:21Don't really touch it.

00:11:22I'm going to put some pasta inside.

00:11:24Hey, look.

00:11:25Hey, look at that.

00:11:25Well done.

00:11:27He's learning every day.

00:11:29He's learning every day.

00:11:29He needs maestro to teach.

00:11:30He's learning from the maestro.

00:11:32That's right.

00:11:33So inside here is marshmallows.

00:11:35So easy.

00:11:35Put 50 grams of butter.

00:11:38I think it's 25 of butter.

00:11:39A bit of flour inside.

00:11:41Okay.

00:11:41Mix, milk and then you've got lovely base.

00:11:44Don't forget parmesan is already inside here.

00:11:47Don't have a top if you know it burns.

00:11:49Okay.

00:11:49I can see that.

00:11:50So how long does that cook for?

00:11:52That is cooked for about 25 minutes.

00:11:55Then it looks like that.

00:11:56It looks like that.

00:11:58Then with this one, we cooked some pasta, some rigatoni.

00:12:03If you don't have a rigatoni, have some different short of a pasta.

00:12:06You can put it inside there.

00:12:08No, no, just watch it properly.

00:12:09Make sure you do it now.

00:12:11I mean, there's not a lot I can go wrong with.

00:12:14No.

00:12:15You're having a waste of pasta.

00:12:17The pasta's behind us, Chef.

00:12:18Okay, can you get that?

00:12:18Yeah, I'll get it.

00:12:20Let's go.

00:12:21Put them inside here.

00:12:22Yeah.

00:12:23Should I do this too?

00:12:24Yes, of course you have to do that.

00:12:26Okay.

00:12:26Look, you drop one.

00:12:27Just stir them up properly.

00:12:28Yeah.

00:12:29I'll help you now.

00:12:30I'll get it.

00:12:31I'll get it.

00:12:33You know, you lay it with this beautiful pastry, sweet pastry.

00:12:37You'll love it.

00:12:37But if you have any left, you can also use for match biscuit or something else.

00:12:43But there's a lot of sugar in that pastry.

00:12:45It is indeed.

00:12:46But when you taste it, you will understand why.

00:12:48In those days, they used to love something with sugar.

00:12:51Don't forget, the original was made with opal, you know.

00:12:54So, I mean, it's a nod to sort of decadence.

00:12:57No, but they used to be on a big banquet.

00:12:59You know, they used to have all this one.

00:13:01Now, put them inside.

00:13:02Good boy.

00:13:03I like the way you're doing.

00:13:04Good.

00:13:05Good.

00:13:06Don't forget the bay leaves.

00:13:07Right on there.

00:13:08Bay leaves are in there, Chef.

00:13:08Leave them inside.

00:13:09So, when we try to cut, they won't cut it.

00:13:13Right.

00:13:13That's good.

00:13:14Once you've done this one, so very kindly, you know, half an hour ago, beautiful Gemma,

00:13:20she made this one.

00:13:21Oh, God, I hope it come up from here.

00:13:23Can you do it?

00:13:24Hang on.

00:13:25So, a bit of that, Ray?

00:13:26Well, not really neat.

00:13:27Okay, great.

00:13:28Put this one on top of me, because if you break, I'll break it.

00:13:33Oh!

00:13:33Lucy, thank you so much for letting me do this.

00:13:36Like that.

00:13:37You're a chef.

00:13:38You're supposed to know how to do it.

00:13:39Wow.

00:13:40It's also, it's also really, really stuck.

00:13:43Very stuck.

00:13:43I know.

00:13:44Just put the knife, pallet knife you need there.

00:13:48Oh, that was enough.

00:13:49Okay, we're getting there, we're getting there.

00:13:50It's fine.

00:13:50You got it.

00:13:51You're sharp.

00:13:51Fine, fine, fine.

00:13:52Just put them on top.

00:13:52Fine, fine, fine.

00:13:53Fantastico.

00:13:54You close it, now you're crippling.

00:13:56You know how to cripple him properly?

00:13:58Yeah, I'll tell you what.

00:13:59Yeah.

00:14:00You show me while I do some more work.

00:14:02Yeah.

00:14:03If you want to make Genaro's pasta pie at home, you can find the recipe at bbc.co.nk forward

00:14:07slash

00:14:07site at the kitchen.

00:14:08Or you can scan the QR code below and it'll take you straight to this dish.

00:14:12Which, it's quite involved, I think it's fair to say.

00:14:14You need two people to make chef.

00:14:16You do need two people.

00:14:17One really quick one.

00:14:18One really quick one.

00:14:19Three.

00:14:20You need a team of home eggs as well.

00:14:23But it is worth it.

00:14:25I mean, it's pastry, it's part, you make pastry, and then you, you, yeah, I don't know

00:14:30what to say.

00:14:31One big pastry.

00:14:33Make a pie.

00:14:34Pie.

00:14:35Now you brush this one with the egg yolk and a little bit of milk.

00:14:39Have you put some milk inside that?

00:14:41Thank you very much.

00:14:42Chef.

00:14:42Okay.

00:14:43So, how's the rest of life?

00:14:44All right.

00:14:45Everything is okay.

00:14:46Fantastic.

00:14:46Very, very busy.

00:14:47Yeah.

00:14:48All over the place.

00:14:49You know, especially with the new book.

00:14:51Yeah.

00:14:51Which will be presented almost everywhere.

00:14:54And, you know, Saturday Kitchen, you know.

00:14:57Yeah.

00:14:57How many years?

00:14:58I'm always here.

00:14:59I'm always find you.

00:15:00A day is joy.

00:15:01Let me give you a kiss.

00:15:02Oh!

00:15:05That is good.

00:15:06Now, because you do everything, put them in the oven.

00:15:09Go on.

00:15:09Right, okay.

00:15:10One hundred seventy, one hundred and eighty.

00:15:14Can you make me a salad?

00:15:14Oh, yes.

00:15:15Let me wash my hands first.

00:15:16Yeah.

00:15:16Fine.

00:15:17Okay.

00:15:17One hundred seventeen, one hundred and eighty.

00:15:20Right.

00:15:21For forty-five minutes.

00:15:24Not one minute more and not one minute less.

00:15:27Right.

00:15:28This is would be nice to be served with a nice little bit of a salad.

00:15:32Yeah.

00:15:33It's to refresh it.

00:15:34I just put my just a little bit aside.

00:15:36Clean the place properly.

00:15:38Okay.

00:15:38And, look at this lovely amalfi lemon.

00:15:40I'm going to cut this up.

00:15:42Look at the first.

00:15:43Look at this amalfi lemon.

00:15:45I mean, your lemons are great, mate.

00:15:47But, look at this.

00:15:47Let's look at this.

00:15:48This is the star of the show, right?

00:15:50Didn't it?

00:15:50You made it.

00:15:51No, I didn't make it.

00:15:52Everyone knows I didn't make it.

00:15:54Gemma and the homemade.

00:15:56Look, look.

00:15:56I lifted the leaves here.

00:15:57Okay.

00:15:58Then, just like, just all the lovely lemons everywhere.

00:16:04And then you get a lovely, beautiful extra virgin olive oil.

00:16:08All mix up.

00:16:10Let's go.

00:16:11Touch of the salt.

00:16:13Look at that.

00:16:14Wow.

00:16:15Oh, wow.

00:16:16A little bit of salt.

00:16:18Just a little bit.

00:16:19Just a minute.

00:16:20I've reached my hands.

00:16:23Okay.

00:16:23Just lovely.

00:16:24Can you put some zest of lemon on top of this one, please?

00:16:28Yeah.

00:16:28Stick it on a plate, yeah?

00:16:29Okay.

00:16:30Just a lot of this one.

00:16:31Yeah, they've got some of that.

00:16:32Good.

00:16:34And...

00:16:34Also, how many lemons did you bring back?

00:16:38Are you allowed to do that?

00:16:39I should...

00:16:40Can you do that?

00:16:41Yeah, my Chloe, my daughter Chloe, she said to me,

00:16:44did you want anything?

00:16:45Lemon.

00:16:46So I filled it up in the bag.

00:16:48Beverly, this is coming over to you any second now.

00:16:50You can bring it.

00:16:51Remind us what this is called.

00:16:52Well, simple dish, pasta pie, 200 years old recipe.

00:16:57Love it.

00:16:58Renaissance with a beautiful short pastry with sugar inside,

00:17:01made by Matt.

00:17:03Brilliant.

00:17:04Got that.

00:17:10Very noisy.

00:17:13Oh, wow.

00:17:14Holly, talk about drinks.

00:17:15Oh, I've got some lovely drinks.

00:17:16Well, Gennaro, I tasted this, obviously, in rehearsal.

00:17:18What a superb dish.

00:17:20It's just...

00:17:21It's just so full of joy and full of flavour.

00:17:23And for that, I've got a red wine.

00:17:25And for that, I've got a red wine that's boosted.

00:17:53It makes you feel like all of the sunshine's coming back.

00:17:56Mmm.

00:17:56You just know that it's coming back.

00:17:57And it's a great price as well.

00:17:59£8.50 for that.

00:18:00I love it.

00:18:00And for a non-alcoholic option, I've got an Italian icon.

00:18:04Crodino.

00:18:04It's been going since the 60s.

00:18:06£2.50, widely available.

00:18:07Oh, I love Crodino.

00:18:08Yeah, I love Crodino.

00:18:09And usually it's an aperitif, but I think because it's quite bittersweet,

00:18:12it's a contrast to the rich flavours in the dish.

00:18:15So, you've got a bit of sunrise in your glass.

00:18:17That's really nice, that.

00:18:18This is very nice.

00:18:19But that's like Marmalady waking you up in the morning.

00:18:21Yeah, I agree.

00:18:22And you could do all sorts with it.

00:18:24Oh, yeah.

00:18:24Isn't that great?

00:18:25That's fabulous.

00:18:25Yeah.

00:18:27Bittersweet, yeah.

00:18:28Bittersweet.

00:18:28And I think they used like 15 different botanicals in it.

00:18:30And all that complexity.

00:18:31Gorgeous.

00:18:31For the price, really good value as well.

00:18:33Mmm.

00:18:34How is the food?

00:18:35Delicious.

00:18:36Oh, well, I'm about to go in, like, fully.

00:18:39Here we go.

00:18:40Olya, how is this?

00:18:41Really comforting.

00:18:42Like, the inside bit is just something that you would eat at home,

00:18:45but because it's encased in this beautiful pastry,

00:18:47it's also quite a showpiece, isn't it?

00:18:48The sweet pastry, I think, was really interesting.

00:18:52And that little bit of lemon in it really works.

00:18:54It's sort of a bit of brightness, bit of sweetness, bit of richness.

00:18:57Honestly, Gennaro, it's a dish for all seasons.

00:18:59Nice, right?

00:19:00Stunning.

00:19:00Yeah.

00:19:01This is absolutely stunning.

00:19:03I love you all.

00:19:04I mean...

00:19:06It is indeed.

00:19:07Well, and don't forget, you know, that is over a 200-year-old recipe,

00:19:12I can't say the word.

00:19:14Renaissance.

00:19:15Renaissance.

00:19:16It's actually, it's 300 years it goes back.

00:19:19I know we're laughing, but it's really important that you keep these recipes alive.

00:19:20Very important.

00:19:21And try to bring it back.

00:19:23Right.

00:19:24You're in charge of what I cook at the end of the show,

00:19:26but will you go for Beverly's idea of food heaven, and mine, as that happens,

00:19:30crispy duck pancakes with plum sauce,

00:19:32or her idea of food hell, tin sardine, and coconut curry with spicy aloo matter?

00:19:36No.

00:19:37Log into the website now and have your say.

00:19:39Right.

00:19:40We're going to catch up with Rick now, and he's leaving Penang behind, heading to another

00:19:43Malaysian island for his version of a squid game.

00:19:46Take a look.

00:19:54Being an admirer of Joseph Conrad, I can't help but think what he must have seen here

00:20:00100 years ago when Penang was enjoying a trade boom in tin, cloves, nutmeg, and pepper.

00:20:06And of course, it was linked by ships sailing to Rangoon, Madras, and Singapore,

00:20:11so there would be miles of these little piers and warehouses, busy loading cargo.

00:20:17For Conrad, this place would have been manna from heaven for his novels.

00:20:23There's not a great deal of love, generally speaking, for old buildings in the Far East.

00:20:28I know the Chinese, for instance, would rather have brand new ones.

00:20:32My great-grandfather was a Methodist missionary in Guangzhou in China,

00:20:38and I went out there recently to do a TV programme about him.

00:20:42And his mission is now a Starbucks.

00:20:49Penang didn't disappoint, and I'd go back like a shot, purely because of the food.

00:21:00I'm off to Langkawi Island, to the north of Penang.

00:21:03This is a place I know well.

00:21:05I've been on a few holidays here, staying in traditional houses like this.

00:21:10I really like it, although these places are not mosquito-proof.

00:21:14But you do feel you're actually in a strange and romantic place,

00:21:18and not in some air-conditioned high-rise hotel with Muzak.

00:21:26All the time I've been making seafood programmes,

00:21:29I've always wanted to go out squid fishing.

00:21:32Well, I have been out on one or two occasions, but we didn't catch anything.

00:21:36But tonight, it's going to happen.

00:21:39It's a very calm sea, the tide's right,

00:21:42there's loads of squid at the moment, and it's overcast.

00:21:45Yes, it's going to happen.

00:21:48Come on, let's go!

00:21:51Well, all I do know is that they put these lights on,

00:21:54they're waiting for the squid, for it to get dark,

00:21:58and then they'll turn these lights on, and just as it's getting dark,

00:22:01apparently that's the best time the squid will come to the surface.

00:22:05So we're all waiting with bated breath.

00:22:09I love this.

00:22:11I always think that fishing's a bit like gambling.

00:22:13You don't really know the outcome.

00:22:15You could have a brilliant night, but then again,

00:22:18it could be what the fishermen in Cornwall call a black net.

00:22:22Nothing.

00:22:23I don't know how this rain affects the squid,

00:22:26except it makes everything turn quite surreal, almost dreamlike.

00:22:31And although I'm soaked through with warm rain,

00:22:34I wouldn't have missed this for the world.

00:22:37The lights that attract the squid work best when the moon is hidden by cloud,

00:22:41or indeed when it's a sliver, a new moon,

00:22:44so the squid won't be distracted by it.

00:22:46Now for the moment of truth.

00:22:54Like moths to a flame, one can only imagine the squid swimming towards the light,

00:23:00and their eventual doom.

00:23:02Throughout my travels in Southeast Asia and the Mediterranean as well,

00:23:06this has been a common sight.

00:23:08Hundreds of twinkling lights, a mile or so from the shore,

00:23:12tempting squid to the surface.

00:23:15Well that's it. The mystery's been revealed.

00:23:17I didn't quite know how it was done.

00:23:19Now I do.

00:23:20But I've never seen anything like that netting before.

00:23:23And the way he changed the lights,

00:23:24he used the white lights to bring the squid up from deep down,

00:23:29and the red lights to bring them right up to the surface.

00:23:31So he just zaps the red light on when he's just about to throw the net,

00:23:35and then throws the net.

00:23:37And I mean he's catching so much.

00:23:40I've just found out he can catch as much as 80 kilos a night,

00:23:43so it's really good fishing at the moment.

00:23:46I was told by the fishermen that the coming of the rain was a godsend,

00:23:50because it broke up the surface of the water,

00:23:53so the net would be harder to spot.

00:23:58I cooked squid back at home in Padstow.

00:24:01I got some seriously fresh ones from Cornwall,

00:24:04cleaned them and put them on skewers on the barbie.

00:24:07That night on those squid boats was just wonderful.

00:24:10And just the whole vision of those lit up boats everywhere,

00:24:14and it was so warm and peaceful and barmy.

00:24:17It did rain a bit, but it's warm rain.

00:24:20Well the next night we went to a night market

00:24:23in a village somewhere on Langkawi,

00:24:25and I saw them making satays,

00:24:27they were making chicken and beef and these squid ones.

00:24:29And they were marinating the squid in something,

00:24:31but I wasn't quite sure what it was.

00:24:33So I made this up.

00:24:34I just take some fish sauce and lime juice and some sugar,

00:24:38and just roasted some spices,

00:24:40cumin, coriander and a bit of chilli, mixed it all up.

00:24:44It's pretty good.

00:24:46And it's very nice squid too.

00:24:49To set the squid off to perfection,

00:24:51make a dipping sauce.

00:24:53To start with, fry off the usual suspects,

00:24:56all finely chopped.

00:24:58They are shallots, garlic, ginger and a red chilli or two

00:25:02in a light vegetable oil.

00:25:04You just want to soften them and start to flavour the oil.

00:25:08Try not to let them take on any colour

00:25:10and then get them smartly off the heat.

00:25:13When it's cooled down a little,

00:25:15put it into a small bowl and add some light soy sauce

00:25:18and the juice from a couple of limes.

00:25:21Then some sugar, preferably palm sugar,

00:25:25but brown sugar is okay if that's all you have.

00:25:27Now some chopped peanuts, a little more oil

00:25:30and the remains of the marinade that the squid has been soaking in.

00:25:36Lastly, stir in some coarsely chopped coriander

00:25:39and then all you have to do is sear the squid satays

00:25:42over your charcoal barbecue

00:25:44until you see the edges begin to caramelise.

00:25:47No need to take them further than that.

00:25:50I really like collecting dishes like this on my travels.

00:25:54They say travel broadens their mind.

00:25:57Well, it certainly extends one's cooking repertoire.

00:26:00Set them onto a warm plate and call your guests.

00:26:04Now it's just a question of dip and tuck in.

00:26:07Well, I must say, just looking at that, it's bound to be nice,

00:26:11but I do think it is very bad manners for us television cooks

00:26:14to try our own food and say how delicious it is.

00:26:18But it is. Very.

00:26:26Thanks for that, Rick.

00:26:27That actually looked delicious right on my street there.

00:26:30Now, Beverley, Rick was in Malaysia there.

00:26:32You've just come back from Malaysia.

00:26:33Yeah, we just came back.

00:26:34We went to Langkawi.

00:26:36Nice!

00:26:36It was our friend's wedding.

00:26:38Yes, it was an actual holiday.

00:26:39That's where he was.

00:26:40In Langkawi.

00:26:41Oh, fantastic place.

00:26:43Very nice.

00:26:44Really, really lovely.

00:26:45So I'm going to do a little Malaysian dish.

00:26:48It's not a lot of curries, just lots of spices.

00:26:50I'm blitzed up the shallots, the garlic,

00:26:52there's some chilli paste, a little bit of shrimp paste here,

00:26:57a bit of lemongrass, sugar, a little bit of tamarind,

00:26:59not too much.

00:27:01That's it, really, and some seafood.

00:27:04Fabulous.

00:27:04So I'll open those.

00:27:05Smells good.

00:27:06Right, so I'm going to get...

00:27:07I'll only just finish with a big handful of basil.

00:27:09So I'm going to get on with this.

00:27:10In the meantime, let's talk about the new play,

00:27:14which Maria Rosetta.

00:27:15I am so excited to do this.

00:27:18But, I mean, let's talk about your character.

00:27:21Yeah.

00:27:22So, Sister Rosetta Tharp.

00:27:24She was a blues and mostly gospel singing,

00:27:30guitar shredding whirlwind of a woman.

00:27:33She came into prominence in about the 1930s

00:27:39and completely kind of took everyone out

00:27:43because her guitar playing was so stellar

00:27:46and her singing, of course, especially in churches.

00:27:49They were like, wow, who is this phenomenal woman?

00:27:52And so I'm playing her on stage in Maria and Rosetta

00:27:56at Soho plays, which I'm very excited and privileged,

00:28:00feel very privileged and honoured to play her.

00:28:02But, I mean, for people who maybe don't know,

00:28:04Ollie and I were discussing this,

00:28:06because you were a big fan, aren't you?

00:28:07I'm a mega fan.

00:28:08I mean, this woman was incredible.

00:28:09She's the godmother of literally everything.

00:28:11You know, all kind of rock music,

00:28:13everything we know, whether it's Elvis, Carl Perkins,

00:28:15they all kind of looked at her.

00:28:17They did.

00:28:17But there's the stance as well.

00:28:19It's the style and the way she stood with her guitar,

00:28:21this big old Gibson guitar,

00:28:23and she'd roll her hips and she was incredible.

00:28:27Yeah.

00:28:28For me, she's on the Mount Rushmore of architects of rock and roll

00:28:33alongside your Chuck Berries and people like that.

00:28:37Little Richard.

00:28:38Little Richard.

00:28:39Overlooked.

00:28:40It's kind of criminal that, yes, we all know who Elvis was,

00:28:44and Chuck Berry and that,

00:28:45but this woman was the predecessor to all that, wasn't she?

00:28:48pre all of those guys,

00:28:51and her styling is what they then took and exploded into this thing

00:28:58called rock and roll.

00:28:59But she was quite a phenomenon, not only of her time,

00:29:03but even now, because if you think there's not that many women in music

00:29:11who are known for playing their guitars and singing.

00:29:14In country music, yes, a little bit more in rock.

00:29:17Yeah.

00:29:17And a little bit more in, a little bit in pop.

00:29:20You think Taylor Swift and that.

00:29:21But that whole kind of archetypal rock god,

00:29:25you always think of a man.

00:29:26Yeah.

00:29:26In front of a huge arena with his guitar, you know,

00:29:30slash style or whatever, Eddie Van Halen.

00:29:32Yeah.

00:29:34But Sister Rosetta did that first.

00:29:36She was the first to do an arena gig.

00:29:40She got married to husband number three,

00:29:42and the reception was a gig in front of 25,000 people.

00:29:48Really?

00:29:48Wow.

00:29:49Wow.

00:29:49I mean, she was...

00:29:50I was watching some old footage the other day,

00:29:54and she was quite an eccentric, I thought.

00:29:58Oh, yeah.

00:29:58Quite a showwoman and an eccentric.

00:30:00She really was.

00:30:01She wasn't...

00:30:02She was her own...

00:30:03She was one of one.

00:30:05She was one of one.

00:30:07Well...

00:30:08But then you look at it in today's terms,

00:30:10and you go, yeah, she was...

00:30:11But at the time, in segregated America...

00:30:14Yeah.

00:30:15And there's this woman who's just holding an audience,

00:30:18and then it panned round to the audience.

00:30:20It was all white.

00:30:21Yep.

00:30:21Which I was just fascinated.

00:30:23I just found that absolutely fascinating.

00:30:24Well, the footage that is available online

00:30:28that most people see when they Google Sister Rosetta Tharf...

00:30:32Yeah.

00:30:32...is of her on a disused train platform...

00:30:37Manchester.

00:30:37Yeah.

00:30:38Charlton Come Hardy, Manchester.

00:30:40Yeah.

00:30:41And it was a TV show that was put together called The Gospel Caravan,

00:30:46and it featured Muddy Waters was there and some other musicians,

00:30:49but Sister Rosetta stole the whole thing.

00:30:52Yeah.

00:30:52Because she's there in a white coat and her Gibson SG-1.

00:30:57Do you know...

00:30:58Just jamming.

00:30:59It gave me a little bit kind of Nina Simone.

00:31:02Just...

00:31:02Because I remember this...

00:31:04The presence.

00:31:04The presence of her.

00:31:05It was the presence, but it was also...

00:31:06It wasn't...

00:31:07You know, the fact that she had that big old coat on.

00:31:10Yeah.

00:31:10It was all about the performance.

00:31:13And none of the...

00:31:14That's right.

00:31:14The costumes, no costumes or anything like that, was it?

00:31:17And yet she was...

00:31:18She was showy.

00:31:19But I think there's something about that performance of her all in white

00:31:23with a white guitar, just holding the audience,

00:31:26and in the audience...

00:31:28In the audience was Eric Clapton.

00:31:31Wow.

00:31:31There was Jeff Beck.

00:31:33Yeah.

00:31:33There was the late Brian Jones of the Rolling Stones.

00:31:36Yeah.

00:31:37I mean, you know, you had these future British gods of music

00:31:43who were just sat there like, oh, my God.

00:31:46Seeing how it's done properly.

00:31:47Yeah.

00:31:48And that's exactly why they went.

00:31:49They wanted to see the blues done the way that it's supposed to be done.

00:31:53I love her recordings now, because they are of the time.

00:31:56You know, you've got some crackle on it, but it gives loads of atmosphere.

00:31:58I don't want AI to clear it up, but I'm so excited about you performing her,

00:32:02because you're the only person who can.

00:32:04Oh, thank you.

00:32:04Your amazing voice.

00:32:05You know, you've won so many awards for performing at Whitney, wasn't it?

00:32:09I was in The Bodyguard.

00:32:10Yes, she was in The Bodyguard.

00:32:11Lots of other...

00:32:11Honestly, I could not be more excited that you are playing Sister Rebecca Park.

00:32:15Me too.

00:32:16Me too.

00:32:17But I'm not alone.

00:32:19I share the stage with...

00:32:20Because it's called Marie and Rosetta.

00:32:22Marie Knight was a gospel singer who Sister Rosetta plucked from obscurity

00:32:28Yeah.

00:32:29And thought, she's going to be a star.

00:32:31I'm going to partner with her.

00:32:33I'm going to help launch her.

00:32:35But also, I'm going to hopefully lean on her to get back into the church's good graces,

00:32:40because the churches had really turned their back on Sister Rosetta,

00:32:44because she was singing in the cotton club, you know, nightclubs.

00:32:47Right.

00:32:47So, they weren't happy with her.

00:32:49And of course, her guitar shredding and all of that.

00:32:51They just weren't happy.

00:32:52So, Rosetta and Marie formed a partnership, and our play takes us to that first day in

00:32:59the rehearsal room, which was a funeral home.

00:33:01Right.

00:33:02Because you couldn't stay in hotels, because African-America in Mississippi in 1946.

00:33:08It wasn't going to happen.

00:33:09So, they're rehearsing in a funeral home, and they're figuring out their show.

00:33:13Wow.

00:33:13How is this going to work?

00:33:15Is it going to work?

00:33:16Yeah.

00:33:16And of course, we find out about their loves, their lives, husband one, two, three,

00:33:21all of that.

00:33:22And of course, the great music.

00:33:24It's punctuated by the great music all the way through.

00:33:27Beverly, you've obviously got...

00:33:28There's a lot of fans at home watching the show today wanting to go and see this.

00:33:31Yes.

00:33:32Including, lovely Floena Benjamin.

00:33:35Yay!

00:33:35Queen!

00:33:35She sent us a text.

00:33:37Yes, she sent us a text saying, wishing you, wishing lots of love.

00:33:40Oh, that's lovely of her.

00:33:41Sending you, yeah, lots of love and success.

00:33:43Oh, that's so great.

00:33:45So, yeah, I'm just, I'm thrilled that we're going to be putting this on the West End.

00:33:49Myself and my co-star, Donbiz Odwa and Lovel, beautiful Zimbabwean name.

00:33:55And an all-female band as well, so.

00:33:58Very cool.

00:33:58Yeah, because I'm not playing guitar, because I can't play like that.

00:34:00You need to be able to shred and I just, yeah, it's not my bag.

00:34:06Right.

00:34:07Let me just recap this.

00:34:09Yes.

00:34:10So, dead, dead simple.

00:34:11So you make the paste, fry the paste out so the oil starts to separate.

00:34:15In with the clams.

00:34:16Give those a couple of minutes, they start to open.

00:34:18Just a touch of water.

00:34:19Some tamarind went in there.

00:34:21I've got a smashed, what's that called?

00:34:23Lemongrass stick.

00:34:24Lemongrass.

00:34:24There's some lime leaves that have been chopped up.

00:34:28Julienne's going through there.

00:34:29Turn that down.

00:34:30And then, lastly, I'm going to finish with a big bunch of basil.

00:34:33And that is pretty much it.

00:34:35Yeah.

00:34:35So, when you take on these roles, do you, is there a sense of, well, obviously a sense

00:34:40of purpose, but kind of a weight to it?

00:34:42I mean, you have to do this justice.

00:34:44Oh, yeah.

00:34:44I have to.

00:34:44Because you're introducing this amazing woman to a whole, you know, cast of people who've

00:34:50never heard of her.

00:34:50Well, and that's exactly right.

00:34:52Because most people just do not know the name Sister Rosetta Tharp.

00:34:56Yeah.

00:34:57But she was a living firebrand of a woman.

00:35:01So, there's a responsibility to get her right, you know, and to do her justice.

00:35:09And not only just her, the woman, but the legacy.

00:35:13Mm-hmm.

00:35:13And I'm really careful when it comes to portraying people.

00:35:19And the way that I do my very best to do that is to go into the research, do my

00:35:23work,

00:35:25really study as much as I can about the character, the woman, the, you know.

00:35:31We don't have loads and loads of footage.

00:35:34So, there's some things that I've had to interpret.

00:35:36But as much as I can, I go into the rabbit hole.

00:35:40And so, hopefully, I come out the other end and I can be Sister Rosetta on that stage.

00:35:46And it's not Beverly Knight.

00:35:47It's Sister Rosetta.

00:35:49So, you have to really get under the skin of it.

00:35:51Completely.

00:35:52But also the interpretation.

00:35:54I think that's really important for you as well.

00:35:55It's not just, it's not just accent.

00:35:58It's full characterization.

00:36:00So, I have a particular walk that I adopt.

00:36:03Right.

00:36:04Just to take on her character.

00:36:07Yeah, yeah.

00:36:07She's a bit thicker than I am.

00:36:09And she had just this huge presence.

00:36:11So, I've got to kind of fill the whole stage with presence.

00:36:14And then, of course, there's the voice.

00:36:16So, it's a lot.

00:36:18Well, listen.

00:36:18It is a lot.

00:36:18Listen.

00:36:19Dive into that.

00:36:19Let's know what you think of that.

00:36:21Let's go.

00:36:21We should say the play starts on the 28th of February.

00:36:25Of Feb.

00:36:26Yeah.

00:36:27So, and it goes through to the 11th of February.

00:36:29That's right.

00:36:30Very excited.

00:36:31Right now.

00:36:32What do you want me to make at the end of the show?

00:36:33Will it be Beverly's food heaven?

00:36:35Duck pancakes?

00:36:36If so, I'm going to take some confit duck legs.

00:36:38I'm going to crisp them up in the oven before shredding and serving with homemade plum sauce,

00:36:42some pickled moolies, some spring onions, cucumber rice pancakes to wrap them all up in.

00:36:46Or her idea of food hell, sardines and peas.

00:36:49If so, I'm going to use some tinned sardines.

00:36:50I'm going to make a fiery coconut and tomato curry with a side of spicy potato and pea,

00:36:54aloo matah.

00:36:55A double dose of hell there for Beverly.

00:36:58Nobody wants that.

00:36:59No.

00:36:59The choices are yours.

00:37:00Log on to the website now and have your say.

00:37:03How's that?

00:37:03It's alright?

00:37:04It's quite spicy, right?

00:37:05You keep talking.

00:37:07I'm going to keep eating because this is fabulous.

00:37:10Squir.

00:37:10I love squirms.

00:37:11Oh my lord.

00:37:12Right.

00:37:14Sorry, I don't know how to shout it.

00:37:15Let's head to...

00:37:18Honestly, sometimes it's like I've never done this show.

00:37:20Let's head to Provence now with Marcus Waring and he's on his scenic rooftop to make a

00:37:25cheats chicken bourguignon.

00:37:32After my extensive research, I'm settling on a chicken dish that I'm sure will give the

00:37:38French a run for their money.

00:37:41It's comforting, delicious and above all simple.

00:37:44It's a cheats chicken bourguignon with red wine.

00:37:50So, chicken first.

00:37:52And I'm adding flavour with thyme, garlic...

00:37:56Good luck of oil.

00:37:59..and get it straight onto the barbie.

00:38:04Get some colourisation on the chicken.

00:38:07Don't be afraid.

00:38:10My top tip for avoiding the classic British burnt chicken on the barbie is to get lots

00:38:16of caramelisation on the outside.

00:38:18Then move it to a cooler spot away from the direct heat to finish cooking through.

00:38:24Alternatively, put the chicken pieces on a roasting tray and into the oven for 40 to

00:38:2950 minutes at 180 degrees.

00:38:34Now for that all-important sauce and keep your eyes out for some culinary cheating.

00:38:38There's some really great sauces out there.

00:38:41Coq au vin, beef bourguignon, red wine sauces.

00:38:43There are many other recipes in French cookery and are back home.

00:38:47But the base of this sauce is about using a little bit of streaky bacon.

00:38:51I've got some shallots, I've got some butter mushrooms and a little bit of Bastien's red wine

00:38:56just to give it a little bit of flavour.

00:38:59First, cut up the bacon.

00:39:02Any bit of bacon that you've got in your fridge.

00:39:04Just bring in that little bit of salty rich bacon flavour in the background of the sauce.

00:39:10Up next are roughly chopped shallots.

00:39:14And garlic, followed by mushrooms.

00:39:18I'm using button because I think they're great.

00:39:20And they just happen to be about the cheapest ones you can get your hands on.

00:39:25Pinch of salt.

00:39:26Good twist of pepper.

00:39:29Turn up the heat.

00:39:30Don't be afraid to get a little bit of colour into the pan.

00:39:33Now what we're looking for is a caramelisation because this is a brown sauce.

00:39:36And so there's no problem in getting a little bit of crunchy, crispy bits on your shallots and your mushrooms.

00:39:43Don't let the pan go cold because what will happen is the mushrooms will start to release their water.

00:39:49Then everything in that pan will start poaching.

00:39:52And always a top tip when you're making anything and you want to retain heat, a good sturdy thick pan.

00:40:01Cheat alert!

00:40:02Right.

00:40:03How do you get beef flavour into your sauce?

00:40:07I'm going to put in a couple of these beef stock cubes.

00:40:11Now I'm not going to make stock with this.

00:40:13I'm going to use these as a seasoning.

00:40:16This is where I should confess that I use these all the time.

00:40:19They're cheap and cheerful instant flavour bombs that we all have at home.

00:40:25I say get them out of the cupboard and into your sauces.

00:40:29Even though this is a chicken dish, I just think that the beef stock cube and the red wine work

00:40:34together really, really well.

00:40:37Now, for some of Bastien's beautiful red wine.

00:40:42You definitely don't need to be using expensive wine to cook with.

00:40:45In fact, if you ever find yourself with a corked bottle, keep it for cooking.

00:40:50You might not want to drink it, but once the alcohol has burnt off, it gives great colour and flavour

00:40:55to a sauce like this.

00:40:58In with some chicken stock and another cheat.

00:41:03Corn flour.

00:41:04I know all the chefs out there are going,

00:41:07What?

00:41:08Listen, I know full well that anybody at home, especially a chef,

00:41:12who wants to get a meal cooked and get it served and you're standing there waiting for your sauce to

00:41:16reduce and reduce and reduce for hours and hours and hours.

00:41:18Now, here's my thinking agent.

00:41:21Who doesn't love a shortcut?

00:41:24Automatically, that is just transformed from a very, very loose sauce with some garnishes in it into something that's really

00:41:30thick and delicious.

00:41:31That's going to coat that lovely chicken.

00:41:35That's the sauce pretty much ready.

00:41:37It just needs a few finishing touches.

00:41:39A splash of red wine vinegar, a couple more mushrooms for texture.

00:41:44Mind your fingers.

00:41:45And a pop of green from some chopped parsley.

00:41:48Now we can start putting our dish together.

00:41:51Don't leave anything behind.

00:41:53A little nuggets, slices of garlic, put those in too.

00:42:00There we have it, a comforting classic, packed with flavour and cheats, starring the humble chicken and a splash of

00:42:07red wine.

00:42:08My Provencelle take on a Great British Sunday Roast.

00:42:17Alex, Bastian and his wife Emily have come to see what I've made with their produce.

00:42:22Hello, bonsoir.

00:42:24Have I found the ultimate French twist on one of our favourite dishes?

00:42:28Let's see, shall we?

00:42:31Sorry, Alex, it's chicken.

00:42:33Chicken again.

00:42:34No worries, it's the same problem with the wine.

00:42:39Chicken for lunch, wine for lunch.

00:42:42Wine every day.

00:42:43Wine every day.

00:42:44So let's try this.

00:42:51Delicious.

00:42:52And the chicken is really good, eh?

00:42:54It goes really well with the wine.

00:42:56This works. This is big and this is big.

00:43:00The French have their own version of a roast dinner.

00:43:04It's not quite like ours.

00:43:05There's a few little points of difference.

00:43:08But there's one point of difference that I do find quite extraordinary.

00:43:11They don't serve gravy.

00:43:12You can't have a roast dinner without gravy.

00:43:14I don't care what part of the world you live in.

00:43:17Back home, I'll Sunday roast our chicken.

00:43:20Roast potatoes, vegetables, that's what we do.

00:43:22I think this is more familiar with France in the region.

00:43:25Is it going? Yeah.

00:43:26I like, you know, I...

00:43:27And I like the fact that you're doing it with your bread.

00:43:30Oh, yeah.

00:43:30Because this is the best way as well.

00:43:33OK, I'm going to have to let it go.

00:43:35Because whilst they might not do gravy over here,

00:43:37they do do incredible yet simple sauces.

00:43:41And that's what makes this chicken dish so special.

00:43:44Santé.

00:43:45Santé.

00:43:46Santé.

00:43:47Santé.

00:43:48Santé.

00:43:55Santé.

00:43:58Santé.

00:44:08Santé.

00:44:09Santé.

00:44:15Santé.

00:44:17Santé.

00:44:18Santé.

00:44:20Santé.

00:44:21Santé.

00:44:22A crowd-pleasing dish turned vegetarian.

00:44:25Indeed.

00:44:26How are you going to make it really tasty?

00:44:27So the key is building lots of different layers of flavour.

00:44:31So we're actually going to start off with a nice healthy glug of olive oil.

00:44:35Because we're not afraid of it in my house.

00:44:37So we're going to get that on and we've basically got the first bit of the base is onion, carrot,

00:44:46celery.

00:44:47So you can whack that in.

00:44:49And normally at home we'd be cooking this for, you know, a lot longer, like 10, 15.

00:44:54Righto.

00:44:55Do you know what they call them?

00:44:56Celery, onions and carrots in Italy?

00:44:59The holy trinity.

00:45:01There you go.

00:45:01It goes in all dishes.

00:45:03Everything.

00:45:03Everything, celery, carrots and onion.

00:45:06Sweetness for the carrots.

00:45:08You know, little pensions with onions and the smell, the flavour of the celery.

00:45:14It's decent and a must.

00:45:15The holy trinity.

00:45:16The holy trinity.

00:45:17I love that.

00:45:18Right, so I'm going to get on with the potato top.

00:45:21So this is your duchess potato.

00:45:22Yeah, so you can get on with that.

00:45:23So it's just spuds, boiled up until they're nice and soft.

00:45:27And then we've got some butter, some egg yolks and then the telegio to go through it.

00:45:33It's just like a really rich, yummy.

00:45:35Is the telegio there to give, because it's vegetarian, to give it an extra kind of boost?

00:45:40Yeah, yeah.

00:45:41It's just, I think...

00:45:42I mean, I'm not running vegetarian food down, but it seems that every step of this you've

00:45:47packed it with something else.

00:45:48Exactly.

00:45:49I think people just forget about veggie food and it's always a bit of an afterthought.

00:45:53And so that's why when I'm doing all of my recipes, I want it to be just really packed

00:45:58full of flavour.

00:45:59So, yeah, it's big on all the flavour notes in this one.

00:46:02It's just really savoury, really lush.

00:46:03And this comes from a place where you used to be vegetarian.

00:46:07Yep.

00:46:07Not anymore.

00:46:08Not anymore, no.

00:46:09But you don't want it to be seen as an afterthought.

00:46:11No, exactly.

00:46:12I mean, like, my biggest bugbear is going to the pub and everyone else is getting, like,

00:46:18a nice roast dinner or, like, you know, like a nice summit.

00:46:21Yeah.

00:46:21And then I'm not going to be doing that, so the veggie option is what I'll go for.

00:46:26But it's always, like, a curried chickpea pie.

00:46:29I don't want that on my roast.

00:46:31Okay.

00:46:31Do you know what I mean?

00:46:31I just want a nice bit of something, like, something I grew up with or, you know, and

00:46:37it's always just a bit rubbish.

00:46:39Did you grow up vegetarian?

00:46:40No, I went veggie when I was, like, 11.

00:46:41Okay.

00:46:42And then I was a vegan for a couple of years as well and then maybe been eating meat again

00:46:46for, like, six years, something like that.

00:46:48But it's not where my brain goes when I'm doing recipe development or anything like

00:46:52that.

00:46:53Sure.

00:46:54Yeah, straight to the vegetables.

00:46:56So let's talk about your food background.

00:47:00You didn't start as a chef, did you?

00:47:02No.

00:47:03So I started out, actually, more in, like, food styling.

00:47:06Okay.

00:47:07And recipe development.

00:47:09Mm-hmm.

00:47:09And then for the last three years I've been at Mob, so I'm the senior food producer at

00:47:15Mob, just gone part-time so that I can work on some other fun things.

00:47:20So Mob, I mean, for people who don't know at home, maybe it's an online recipe platform.

00:47:24It's mainly made up of cool kids.

00:47:27Right?

00:47:28Oh, my name.

00:47:30Let's be honest.

00:47:31My daughter loves anything Mob.

00:47:34Because the food, it's kind of, there's this kind of, it's democratised, I suppose.

00:47:40You take food from wherever, you just make really good food.

00:47:43Yeah, we've all got our little niches, and mine is, seems to be comfort, veggie comfort

00:47:49food, and sort of, like, lots of British dishes.

00:47:52Yeah.

00:47:52But lots of classics just made without the meat.

00:47:55I mean, when we talk about Mob, we've had Sophie Widebird on the show, she was a couple

00:48:00of weeks ago, Ben Lippett, Justin Chang.

00:48:03I mean, it's, they're cool kids.

00:48:05Yeah.

00:48:05Who just make delicious food, and I think that's what resonates.

00:48:08Yeah.

00:48:09Well, I hope I'm a cool kid, too.

00:48:10You are a cool kid.

00:48:12You are a cool kid.

00:48:13You are a cool kid.

00:48:14You are a cool kid.

00:48:14Cool kid.

00:48:17Yeah.

00:48:18Well, yeah, hopefully, hopefully.

00:48:20Now, you also wrote their latest book, right?

00:48:22I did, indeed.

00:48:24Delicious Air Fryer.

00:48:25Okay.

00:48:26Yeah, Air Fryers.

00:48:28I mean, I was on the fence about Air Fryer, and then they asked me to do some recipes,

00:48:34and then I wrote the book, and then I was like, Air Fryer's actually really cool.

00:48:38And I think anything that makes cooking more accessible to everybody, it can only be a good

00:48:45thing, right?

00:48:45Like, you know.

00:48:47Yeah, totally.

00:48:47Everybody should have access to really good and, like, recipes, bits and pieces.

00:48:53But, yeah, I wrote that instant, like, Sunday Times bestseller, so that's pretty good.

00:48:58Love that.

00:48:58Anybody needs me to write a book, you know where I am.

00:49:02Yeah, so that's, yeah, that was really cool.

00:49:05Right, okay, so a couple of egg yolks, the telegio in here.

00:49:08Not much butter, not much milk, so it's quite stiff.

00:49:12It's quite stiff, you know, because otherwise it's just going to melt down in the oven, and

00:49:17you just, you don't want that, so.

00:49:19Righto, shall I get that?

00:49:20You've got broccoli, steamed broccoli going on as well.

00:49:23Yeah, that's it, get the broccoli on.

00:49:25Okay.

00:49:25Now, normally, all of this would take so much longer at home, but, like, obviously, we're

00:49:29doing it in, like, triple time.

00:49:31Yeah.

00:49:32So, basically, we've got everything going off in here.

00:49:34How will we not?

00:49:35Cooking the tomato puree out, we've got bay leaf in there.

00:49:39What am I doing next?

00:49:40Red wine.

00:49:41There's quite a lot of red wine in this.

00:49:43Delicious.

00:49:44Put that in.

00:49:46Fantastico.

00:49:47Fantastico.

00:49:47I love everywhere.

00:49:48You're happy with this, Gennaro?

00:49:50Very, very happy.

00:49:52Right, and always remember, as well, season as you go, because I think that's also something

00:49:58that people forget about, you know.

00:50:00What's that?

00:50:00Seasoning as you go.

00:50:01Yep.

00:50:02Well, people don't, a lot of people don't try food.

00:50:04No.

00:50:04I mean, I'm not trying it right now, but, yeah.

00:50:07Now, let's talk about the secret ingredients, which, this is going to polarise people at

00:50:12home.

00:50:12Yeah, it polarised me.

00:50:13When you're doing vegetarian food.

00:50:15Yeah.

00:50:15Gravy granules.

00:50:17Okay, why?

00:50:19Well, I was umming and ahhing about whether I was going to put them in or not, but what

00:50:24it does do is it gives such a body and kind of like gloss to enter the inside.

00:50:30I'm not trying to emulate meat, but what I'm trying to emulate meat, but what I'm trying

00:50:33to do is get that same kind of thing that I remember from being a kid and eating cottage

00:50:38pie.

00:50:38Okay.

00:50:38And I just think it adds something.

00:50:40You don't have to put it in if you don't want to.

00:50:41Like, I'm not going to tell you off.

00:50:43Do you know what I mean?

00:50:44Well, you can't.

00:50:45I can't.

00:50:46No, you're right.

00:50:47You're right.

00:50:48But, yeah, I mean, just leave it out if you don't want it.

00:50:50Do you know what I mean?

00:50:50Some people don't want it.

00:50:51That's fine.

00:50:52This is Henderson's Relish as well.

00:50:54That's the veggie version of, like, Worcester sauce, but you can use Worcester sauce if you

00:50:58want, or you can leave it out.

00:50:59I don't mind.

00:51:01That's fine.

00:51:01And then a little bit of stock, and then...

00:51:05Bay leaves time.

00:51:06That's all.

00:51:06Yeah, just chuck it in, yeah.

00:51:07Okay.

00:51:08Lob it in there.

00:51:08It'll taste nice.

00:51:09And then that would simmer away for, like, 20 minutes on the side.

00:51:15So, until it's really nice and thick.

00:51:18Right, so this is what...

00:51:19And then that's it, really.

00:51:19So then it looks like that.

00:51:21Clearly.

00:51:22I mean, great.

00:51:23I mean...

00:51:24We're done now, yeah.

00:51:26Let's go out of this early.

00:51:27Oh, my God, this is so heavy.

00:51:28Okay, here.

00:51:29Right, so that's...

00:51:30Oh, fragile.

00:51:31So, listen.

00:51:33Gennaro gets me to do everything, so don't worry about that.

00:51:37Right, then.

00:51:38So, we've got our spuds in here.

00:51:40We're doing it with a fancy starter, but...

00:51:44Look, I've...

00:51:45The other day, I couldn't be bothered, so I just lobbed it on the top

00:51:48and then, like, swished it around, and it looked like a, you know,

00:51:51like a baked Alaska.

00:51:52Yeah.

00:51:53Well, I mean, you know, people who didn't do this in a week,

00:51:55they're not likely to do this.

00:51:57This is...

00:51:57Well, yeah.

00:51:58This is just like a Saturday night, kind of...

00:51:59Yeah.

00:52:00But it just looks...

00:52:01It looks fun.

00:52:02Yeah.

00:52:03Retro, cute.

00:52:04Yeah.

00:52:04Love it.

00:52:05The kind of thing your nan would...

00:52:07Well, would your nan make...

00:52:08I think my nan would be horrified if...

00:52:10She saw this, and I said,

00:52:12this is a nan, this is cottage pie.

00:52:13She'd be like, is it?

00:52:16Don't know, our Jode.

00:52:18Where is her?

00:52:20In Gloucestershire.

00:52:21Wootten-Under Edge.

00:52:22Big up Wootten-Under Edge.

00:52:24Yeah, let's pick that up.

00:52:24Yeah, it's in Gloucestershire.

00:52:26I think probably the whole town's watching, my mum's told.

00:52:28Really?

00:52:29Literally, everyone.

00:52:29Give them a wave.

00:52:30Hi, mum.

00:52:32If you want to make Jodie's comforting cottage pie at home,

00:52:34you can find the recipe at bbc.co.dk.4 slash Saturday Kitchen

00:52:37or scan the QR code here,

00:52:38and it'll take you straight to this dish.

00:52:40Right, so then, dot with butter.

00:52:42Yep, dot with butter, because butter is always good.

00:52:45Everyone loves butter, do you know what I mean?

00:52:47It's coming out now, the Gloucester action.

00:52:49I was just about to say that.

00:52:51Do you know what it is?

00:52:52Yeah.

00:52:52You talk about home, when I talk to my mum on the phone,

00:52:55it completely changes,

00:52:56but the moment you start thinking about it,

00:52:59it's, I'm straight back.

00:53:00It just comes out.

00:53:01Back to the shire.

00:53:01You said butter.

00:53:02It's so nice.

00:53:04Okay, here's one.

00:53:06That's really hot.

00:53:07Made earlier.

00:53:07Hang on a sec, let me get one of those.

00:53:09Oh, the broccoli as well.

00:53:10Hang on.

00:53:11Wow.

00:53:12Are you all right?

00:53:13Have we got a bowl for that?

00:53:15Hey.

00:53:15The broccoli.

00:53:16Give me a second.

00:53:18Well done.

00:53:20You're doing great, sweetie.

00:53:21You're working hard today.

00:53:23And don't complain.

00:53:24I'll be nice to you, man.

00:53:25Do not complain that I'll make you work.

00:53:27There's also somebody else make you work.

00:53:29There you go.

00:53:30That's stunning work.

00:53:32Right.

00:53:33Ariat.

00:53:34That's hot.

00:53:37Lovely.

00:53:38There you go.

00:53:38A bit of Oliver.

00:53:38Do you want me to do that?

00:53:39Yeah, you can do that.

00:53:40I can do that.

00:53:41Yeah.

00:53:42That's what it's called.

00:53:43Okay, so this is a mushroom and lentil cottage pie

00:53:46with a telegio duchess potato on top

00:53:49and some broccoli because you don't like cheese.

00:53:50Try it.

00:53:50Throw that.

00:53:52Throw that.

00:53:52Well done.

00:53:57Okay.

00:53:59I...

00:53:59Ow.

00:54:00Right.

00:54:01Incoming.

00:54:02Genaro.

00:54:03Yeah.

00:54:03You need to do some work.

00:54:05Give me a nanny to do some work.

00:54:06You want to do some of that?

00:54:09Look how beautiful it is.

00:54:11Oh, my God.

00:54:13Matt, what have we got?

00:54:15We have a non-alcoholic option

00:54:16and this is something that has to be rich enough

00:54:19for the dish.

00:54:19Cheers, brother.

00:54:20It has to be rich enough,

00:54:21it has to be deep enough,

00:54:22it has to be complex enough,

00:54:23it has to have all those same comforting cues.

00:54:25Look at your face.

00:54:27Do you like it?

00:54:28It's sweating.

00:54:28Love this.

00:54:28I also love this.

00:54:30This is Three Spirit Nightcap.

00:54:32And I'd say,

00:54:32if you're wondering what it tastes like,

00:54:34the closest I can get to is

00:54:35it's almost like an old-fashioned

00:54:36with a sort of ginger sunrise through it.

00:54:38A little bit spicy,

00:54:39it's got licorice in it,

00:54:40valerian root,

00:54:41turmeric,

00:54:42ashwagandha,

00:54:43it's got Sichuan pepper.

00:54:45Yeah.

00:54:45Pepper?

00:54:46Sichuan pepper?

00:54:47Did I say pepper?

00:54:48Yeah, you did.

00:54:48Well, I was tripping over my own words.

00:54:51What do you think?

00:54:52That's fabulous.

00:54:53I can't...

00:54:54I'm trying to think,

00:54:55what is the...

00:54:56that initial hit,

00:54:57what is that,

00:54:57that I can taste?

00:54:58It's woody, isn't it?

00:54:59It's mellow.

00:54:59It's so gorgeous.

00:55:01It's like...

00:55:01I'm laughing at some of the taste.

00:55:03Can I say,

00:55:03it's got vibes of flat cola.

00:55:05In a good way.

00:55:06In a really good way.

00:55:07In a good way.

00:55:08Spicy, really interesting way.

00:55:09Yeah.

00:55:10I think Gennaro summed up in Erso,

00:55:12Gennaro tasted it

00:55:13and his face lit up

00:55:14and he went,

00:55:15magic!

00:55:16Oh, that's kind of you.

00:55:18Just yours.

00:55:18The thing I love about it

00:55:19is it has texture,

00:55:20it has richness

00:55:21and then, you know,

00:55:22it has...

00:55:22when you're ever run judging a drink,

00:55:24do the flavours last a long time?

00:55:25That'll always tell you if it's good.

00:55:26These ones, they unfold.

00:55:27It tells a little story.

00:55:28I think it's delish.

00:55:30Yeah.

00:55:31And I should have said

00:55:32it's 26 quid majestic as well

00:55:34if you want to get it.

00:55:35I love this.

00:55:36Yeah, I have this at home

00:55:37and it's...

00:55:37Yeah, it's really great.

00:55:38It's just nice.

00:55:39It feels quite posh.

00:55:40Quite nice.

00:55:41It does.

00:55:41It looks impressive.

00:55:43It tastes delicious.

00:55:44I love the packaging as well.

00:55:45There are so many good

00:55:46non-ouks around now.

00:55:47So many.

00:55:48And I would say,

00:55:49the thing to remember is also,

00:55:50it is 26 quid,

00:55:51which is a spend,

00:55:51but in the portions in the bottle,

00:55:53you'll get at least 10,

00:55:54you know,

00:55:54and I would say,

00:55:55you know,

00:55:55£2.60 a serve.

00:55:56Not too bad.

00:55:57And it is just scrumptious.

00:55:58Yeah, really nice.

00:55:59It's really good.

00:56:00The pie is...

00:56:01You can take that.

00:56:02There you are.

00:56:03There you are.

00:56:04How is that, Gennaro?

00:56:06It's really, really good.

00:56:08It's also stopped you

00:56:09in your tracks.

00:56:10Yeah.

00:56:11What do you mean?

00:56:12I mean, don't give up now, mate.

00:56:13Nothing can stop Gennaro.

00:56:14You've got another 35 minutes.

00:56:1625 minutes.

00:56:17You wait,

00:56:17then I get there.

00:56:18You're sick.

00:56:19How's that?

00:56:19You know what?

00:56:20It is rich,

00:56:21but it also has those kind of like little

00:56:23acidic notes as well.

00:56:25So it's light and rich at the same time.

00:56:27And that taleggio on top is just

00:56:29cherry on the top.

00:56:30I just love it.

00:56:31That is good.

00:56:32The taleggio.

00:56:33Also the lentil.

00:56:34That's super food.

00:56:36Everybody's supposed to have lentil.

00:56:38Lentil soup,

00:56:39the lentil ragout

00:56:40with the pasta,

00:56:41which is fantastic.

00:56:43And I love a shepherd's pie.

00:56:44And this way,

00:56:45I just adore it as well.

00:56:47I just want to bring him on.

00:56:49I just want to cuddle with you.

00:56:51And of course, broccoli.

00:56:53You know,

00:56:54I'm going to stop.

00:56:55I know.

00:56:55Please don't stop, Beverly.

00:56:57Well, this is,

00:56:58it's,

00:56:59it's got that,

00:57:00that denseness

00:57:01where you feel as though it's,

00:57:02oh, this is comfort food.

00:57:04Yeah.

00:57:04But at the same time,

00:57:05you're right, Olly,

00:57:06it's got the,

00:57:07there's a light touch to it

00:57:08because it's not

00:57:10meat.

00:57:11And you've got to plough

00:57:12your way through it.

00:57:14And it,

00:57:14and it's the,

00:57:14the mushrooms

00:57:16giving you that kind of

00:57:17meat-esque vibe to it.

00:57:19This is gorgeous.

00:57:21Put that in the green.

00:57:21Loads of flavour.

00:57:23Really nice.

00:57:23Thank you so much.

00:57:24Well done.

00:57:25Glad you liked it.

00:57:25All right,

00:57:26let's go rowing down the river now

00:57:27with Dame Mary Berry

00:57:28and she's taking charge of a boat race

00:57:30before whipping up a light nudge.

00:57:49I always feel that being on the Thames

00:57:52is so calming.

00:57:54Whether I'm drifting down on a boat

00:57:56or walking along the towpath,

00:57:59it makes me feel that

00:58:00all is well with the world.

00:58:04Of course,

00:58:06I'm not the only one

00:58:07who's captivated by it.

00:58:13So many people work,

00:58:15play and eat

00:58:16along this iconic waterway.

00:58:21We walk the dogs

00:58:22early in the morning

00:58:23by the river

00:58:24and the very first people

00:58:25we see are the rowers.

00:58:30I love watching them

00:58:32but I've never taken a plunge myself.

00:58:37That's about to change

00:58:38as the Henley Rowing Club

00:58:40are going to give me a chance.

00:58:45What have I left myself in for?

00:58:48OK, so this is Janet.

00:58:49So she's going to be

00:58:50your stroke of your boat.

00:58:51She's the person

00:58:51who sets the rhythm

00:58:52for the rest of the crew.

00:58:54OK?

00:58:55OK.

00:58:58I'll do my best.

00:59:00Janet, help.

00:59:02So my job is to be the cocks.

00:59:05I'll be in charge of steering the boat

00:59:07using two ropes attached to the rudder

00:59:09and motivating the crew.

00:59:11No pressure.

00:59:12Shall we just have a practice of that

00:59:14without going anywhere?

00:59:15Yeah.

00:59:17From backstops,

00:59:19are you ready?

00:59:21Go.

00:59:27There's a lot to live up to

00:59:29as this is the original location

00:59:31for the Oxford and Cambridge

00:59:32University boat race

00:59:34190 years ago.

00:59:37So can you feel the boat turning now?

00:59:39Yes, we can, but we're awfully near that boat.

00:59:45Even it out now.

00:59:46Just a bit on the left hand.

00:59:49That's it.

00:59:50Perfect.

00:59:51You're a natural, Mary.

00:59:54OK, I've got the basics.

00:59:56Time to take it up a notch.

00:59:58This is our race start.

01:00:00Right.

01:00:01The pressure's on me and my crew.

01:00:03Attention.

01:00:05Go.

01:00:06Me.

01:00:07We're out to win.

01:00:10Go.

01:00:12Go on.

01:00:14Go.

01:00:18Thanks.

01:00:20Jess up.

01:00:22Go on.

01:00:23You can do better.

01:00:25Come on.

01:00:26Come on.

01:00:28Give it five.

01:00:31Woo.

01:00:33Woo.

01:00:34Woo.

01:00:36Woo.

01:00:38Woo.

01:00:39Woo.

01:00:39This lot really take pleasure from the river,

01:00:42and I can see why.

01:00:49Oh, it's absolutely awesome.

01:00:50You're brilliant.

01:00:51Relax off my bucket list.

01:00:53I'm so pleased I didn't drown anyone.

01:00:56I think I owe them something delicious,

01:00:59simple and satisfying as a thank you.

01:01:02I'm going to make the perfect portable snack.

01:01:06Mixed bean and butternut wrap.

01:01:09They're so moorish.

01:01:11It's worth all that exercise just to get your hands on one.

01:01:14I've got some natural yoghurt,

01:01:16and it's full-fat yoghurt.

01:01:18Beautifully creamy.

01:01:19It makes a very good base for wrap,

01:01:21because it just holds it all together.

01:01:24To liven it up,

01:01:25throw in four finely shredded spring onions

01:01:28and half a clove of garlic.

01:01:30And now I'm going to add some harissa paste,

01:01:33which gives it that Middle Eastern flavour.

01:01:36For even more warmth,

01:01:38a quarter of a teaspoon of cumin.

01:01:39I'll just give that a stir.

01:01:43A tin of hearty mixed beans are the perfect partner

01:01:46for that creamy dressing.

01:01:48I'm going to add a squeeze of lemon,

01:01:51and that just sharpens it up.

01:01:53Some fresh coriander.

01:01:58Last job is to warm through the wraps.

01:02:05Action station wraps.

01:02:07Start with the star of the show,

01:02:09that creamy bean mix.

01:02:11Then a little bit of shredded lettuce.

01:02:13That gives it a bit of crunch.

01:02:15For a princely topping,

01:02:17some delicious cumin-roasted butternut squash.

01:02:20You know, it's lovely when you're eating the wrap

01:02:22to come across these little pieces.

01:02:26I find it best to do the base first,

01:02:29so it doesn't all come out of the bottom,

01:02:31and then just roll that up as tightly as you can.

01:02:35And I have filled it very, very full.

01:02:38And I think that looks very tempting.

01:02:42These wraps are now ready for my hungry teammates.

01:02:47Come on, you've earned it.

01:02:50You've exhausted.

01:02:51I had the easy job.

01:02:52Thank you so much.

01:02:53Oh, this is most welcome.

01:02:55I'm sorry you didn't win, but...

01:03:01Well, that was a pretty exhilarating experience.

01:03:04I hope my next adventure is a bit calmer,

01:03:08because I've lost my voice.

01:03:14Thanks for that, Mary.

01:03:15Right, the website vote's closed,

01:03:17and we'll soon find out whether it's food heaven

01:03:18or food health.

01:03:19Beverly.

01:03:20Right, Olya, let's make borscht.

01:03:22Let's make borscht.

01:03:23Let's make borscht.

01:03:23But this is with chicken.

01:03:24This is with chicken, yeah.

01:03:26I'm just going to show you quickly

01:03:27what I've been doing with the stock,

01:03:30which is here.

01:03:30Okay.

01:03:31So just the whole chicken goes in.

01:03:34I know it's kind of disconcerting for some people,

01:03:35but that's how we do it in Ukraine.

01:03:37Then my mom puts the beetroot into the stock as well.

01:03:40One whole peeled onion,

01:03:42some peppercorns, and bay leaf.

01:03:43Okay.

01:03:43That's it.

01:03:44And then it just cooks

01:03:45until the chicken is nice and cooked through.

01:03:48And then we've got loads of veg that's going in.

01:03:50This is a South Ukrainian version,

01:03:52so we also put pepper in and beans for sure.

01:03:57Then you've got carrots.

01:03:59I've got parsnip,

01:04:00even though traditionally we'd use parsley root,

01:04:03but it's not so easy to find it in the UK,

01:04:05so I thought this is a similar thing.

01:04:07Then we've got a bit of tomato.

01:04:09We've got cabbage.

01:04:10We've got a little bit of celery as well,

01:04:13and some herbs.

01:04:14We've got dill, of course.

01:04:16Dill is life.

01:04:17Okay.

01:04:17And we've got...

01:04:18This is my motto,

01:04:19motto of my life.

01:04:20And we've got parsley.

01:04:21And this version with chicken

01:04:22is very, very special to me.

01:04:24Now, you say this is part of the fabric

01:04:29of Ukrainian society.

01:04:31This is the fabric, yes.

01:04:32You find lots of different versions all over?

01:04:35Hundreds, hundreds of versions.

01:04:36You know, Ukraine is a huge country.

01:04:38There's different landscapes,

01:04:41different things that people grow,

01:04:43different families.

01:04:45You know, everybody's got their own recipe.

01:04:48What it shouldn't be is a pureed soup.

01:04:50Okay.

01:04:51It's a broth.

01:04:52It's just a broth full of vegetables.

01:04:54My grandmother used to say,

01:04:56we'll do a little test later on,

01:04:57my grandmother used to say,

01:04:58if you put a wooden spoon in the middle,

01:05:00it should stand up straight,

01:05:02stand up proud.

01:05:03I mean...

01:05:04Yeah, well, it is...

01:05:06The Venetians, when they make beans,

01:05:08pasta with beans and fagioli,

01:05:10the spoons have to be standing up

01:05:12like a soldier, like this one.

01:05:14Oh, I like that.

01:05:14But then south of Italy,

01:05:16when you make the same soup,

01:05:18you know, you can actually stir it.

01:05:20You can drink.

01:05:22So this is the difference.

01:05:24But, you know,

01:05:25Krenia is the breadbasket of Europe.

01:05:28Yeah.

01:05:29Yeah.

01:05:29Which they've got almost everything there.

01:05:32Well, they have.

01:05:34I've just noticed,

01:05:35there's no garlic in this recipe.

01:05:37Oh, no, no, no.

01:05:38You can put garlic in.

01:05:39Especially at the end,

01:05:40you would get the herbs.

01:05:41So you get garlic,

01:05:43a little bit of salt,

01:05:44your parsley and dill,

01:05:45and you'd smash it

01:05:46into a kind of a paste, really.

01:05:49Sometimes also a bit of lardo.

01:05:51Oh, lardo.

01:05:52Well, we have...

01:05:53We call it salo in Ukrainian,

01:05:54but it's similar to Italian lardo.

01:05:56And a really kind of like vintage one,

01:05:58like quite pungent one.

01:06:00And you would bash it with some garlic,

01:06:02and you'd stir it at the very end

01:06:05of cooking the borscht.

01:06:06That is so good.

01:06:07Sounds gorgeous.

01:06:08No, it is good.

01:06:09I love lardo anyway.

01:06:11Olya, you say this is kind of part

01:06:13of the fabric of life in Ukraine.

01:06:15It's within the DNA.

01:06:16And you talk about this

01:06:18in your new book.

01:06:20Yes.

01:06:20Which is a story about your life

01:06:23and generations before,

01:06:24about living in Ukraine.

01:06:26It's a family memoir, yeah.

01:06:29It spans about 100 years.

01:06:32So it starts in the early 1920s.

01:06:34I really wanted to write a book

01:06:36that would explain to people in the West

01:06:38who are Ukrainians,

01:06:40what we are about,

01:06:41and to connect to us

01:06:42on a real human level, you know,

01:06:44because headlines just do not do it justice.

01:06:47Yeah.

01:06:47And there is food in it, of course,

01:06:49because food is my background,

01:06:50but I've also done so much research

01:06:53on Ukrainian culture.

01:06:54So there is art, there's folklore,

01:06:57there's, I mentioned loads of literature in it.

01:07:00You know, when my mum read it,

01:07:01and that was one of the best compliments

01:07:03that anyone could ever give,

01:07:04and she said,

01:07:05Olya, I read it and it was too short,

01:07:07I wish it was longer,

01:07:08and she said,

01:07:09I learned so much about Ukrainian culture.

01:07:11I was like, ah!

01:07:11I mean, this has always been a big part of you,

01:07:16hasn't it?

01:07:17The culture.

01:07:17Because I remember, you know,

01:07:18years ago you used to come on this show

01:07:20and you talk about your tours,

01:07:22you used to do sort of walking tours of Ukraine.

01:07:24Of Ukraine, yeah.

01:07:25We do them in Georgia now.

01:07:26We're going in September, yeah.

01:07:28But so this,

01:07:29kind of the exploration in this book,

01:07:30it didn't just come about

01:07:32because of the situation

01:07:34that Ukraine is facing right now.

01:07:35No, I've always been...

01:07:37It's always been here.

01:07:37Yeah, I've always thought,

01:07:38you know,

01:07:38I was a cultural ambassador for Ukraine,

01:07:41you know,

01:07:41for over 10 years now.

01:07:42That's when my first cookbook came out.

01:07:44But after the invasion,

01:07:47my parents were forced to leave our hometown,

01:07:49Kokhovka,

01:07:50in the Kherson region in the south.

01:07:52It's still occupied by the Russians.

01:07:55And my family,

01:07:57my parents went to Italy, actually,

01:08:00Gennaro.

01:08:01So they found sanctuary in Italy.

01:08:03My cousin, Ihar,

01:08:06has just bought one of those dilapidating villas.

01:08:09And so they were driving through Europe

01:08:12for five days.

01:08:13Wow.

01:08:14My poor dad,

01:08:15with his Parkinson's tremors and stuff,

01:08:16I don't know how he did it,

01:08:17but they managed.

01:08:18And I just thought,

01:08:19I just couldn't imagine them

01:08:20coming into this house in April.

01:08:22It was really cold in northern Italy.

01:08:23And I thought,

01:08:24I need to come there before them.

01:08:26So I arrived six hours before,

01:08:28dashed it to the local supermarket

01:08:30in this tiny, tiny village,

01:08:32you know what I mean?

01:08:33And just with my heart beating,

01:08:35like, where's the beetroot

01:08:36and where's the dill?

01:08:37And where's the polo per brodo?

01:08:40You know,

01:08:40the really dinosauric chicken

01:08:41that you need for this kind of borscht.

01:08:43And I find

01:08:45the last vacuum-packed beetroots,

01:08:48Madonna mia.

01:08:51Your Italian is,

01:08:52I spoke to you in Italian,

01:08:54your Italian is so good.

01:08:56They speak better Italian than me anyway.

01:08:59I guarantee you.

01:09:00You say in the book,

01:09:01this is the dish,

01:09:03this borscht is the dish

01:09:04that you found your way out of,

01:09:07in all the grief and the turmoil,

01:09:09and you fell out of love,

01:09:10well, with life, cooking.

01:09:11None of us could eat,

01:09:13none of us could cook.

01:09:14But this is the one that reignited you?

01:09:17Yeah, cooking for my parents,

01:09:18you know,

01:09:18them coming in

01:09:19and smelling all of those smells of home

01:09:21and seeing this massive,

01:09:23almost like comedy pot of borscht

01:09:26with these chicken feet.

01:09:27And I've got here,

01:09:28I think this,

01:09:29is this you, Olya,

01:09:30on the front cover of your book

01:09:31with your parents?

01:09:32This is you, right?

01:09:33This is me, yeah.

01:09:34This is me,

01:09:35age three,

01:09:35in Kochovka,

01:09:36in the south of Ukraine,

01:09:37my mum and dad.

01:09:38That's so cool.

01:09:39And it's a great title,

01:09:40Strong Roots,

01:09:40a Ukrainian family story interrupted.

01:09:42And your family tree

01:09:44is also there in the book.

01:09:45Yeah, stretching back.

01:09:46Yeah, you know,

01:09:47it wasn't easy to,

01:09:48it wasn't easy to research

01:09:50because so many documents,

01:09:51so many archives

01:09:52are, first of all,

01:09:53missing because of the Soviet Union.

01:09:55And second of all,

01:09:56during, during wartime,

01:09:57you are not allowed

01:09:58to look through archives.

01:09:59So I interviewed my family.

01:10:01I've actually been interviewing them

01:10:02for about 10 years now.

01:10:04And I did loads of research

01:10:07around Ukraine

01:10:07because apart from

01:10:09the personal story,

01:10:10I really wanted Ukrainians.

01:10:12You know,

01:10:12there are 300,000

01:10:15displaced people now,

01:10:16Ukrainians in the UK.

01:10:17And if they read this story,

01:10:19it's a unique story

01:10:20because it's my family,

01:10:21but it's also a story

01:10:22of millions of others.

01:10:23Sure.

01:10:23I can't wait to read it.

01:10:25Oh, thank you so much.

01:10:26And through food,

01:10:27you bring the culture back

01:10:28because when you get

01:10:30a lot of people

01:10:31from one country,

01:10:32after they gather all together,

01:10:34you cook in a kind

01:10:35of a national dish.

01:10:37You go through the culture,

01:10:38all the love,

01:10:39the passion,

01:10:40that they remember,

01:10:40everything is together.

01:10:42That is so beautiful.

01:10:44Exactly.

01:10:44And you know...

01:10:45More important than ever

01:10:45right now.

01:10:46And food for us,

01:10:47you know,

01:10:48it's not just food,

01:10:49it's not just nourishment,

01:10:50it's about getting together.

01:10:51It's the doorway

01:10:51to people's culture.

01:10:53It's always the first entry point.

01:10:55It is.

01:10:55It's so important

01:10:56to retain

01:10:56the traditional recipes

01:10:58of every culture.

01:11:00Yeah.

01:11:01So, Olya,

01:11:02there's lots of different pans

01:11:03going on here.

01:11:04There's so many Borscht pans.

01:11:05For the chickens cooking,

01:11:06the chicken will then,

01:11:08obviously,

01:11:08after about an hour

01:11:09and a quarter,

01:11:09hour and a half,

01:11:10I will try not to drop

01:11:12this massive pan.

01:11:12So in this pan,

01:11:13we've got the...

01:11:14This is the stock

01:11:15that the chicken has cooked in.

01:11:16This is the stock,

01:11:17yes,

01:11:17we've got beans,

01:11:18we've got potatoes,

01:11:19we've got loads of carrots

01:11:20and a little bit of celery

01:11:22and onion

01:11:23and a little bit of parsley,

01:11:24but it's not of the parsley root.

01:11:26So look how thick it is.

01:11:27It's so good for you.

01:11:28It's so nutritious.

01:11:29No wonder this is our national dish

01:11:31and it's protected by UNESCO as well.

01:11:33I didn't know that.

01:11:34Yeah.

01:11:34Oh, I love that.

01:11:35That's amazing.

01:11:36I didn't know that.

01:11:37So then this sits for how long?

01:11:40And then it becomes this?

01:11:42And then it becomes this, yes.

01:11:43Do not overcook the cabbage.

01:11:44You know the story

01:11:45that I've been telling you

01:11:46about my parents arriving in Italy.

01:11:47So we're sitting there

01:11:48and obviously,

01:11:49you know,

01:11:49they're just like

01:11:50this grueling journey,

01:11:51horrific, you know,

01:11:53stories

01:11:53and we're crying

01:11:54and we're laughing

01:11:55and we're crying again

01:11:55and then my dad goes,

01:11:57the cabbage is a little bit overcooked.

01:11:59You should ask your mum

01:12:00for some lesson.

01:12:01Was that an icebreaker?

01:12:04He's normally really,

01:12:05really supportive,

01:12:05but it was just nice

01:12:07to have that normality,

01:12:08just a little bit of dad stuff,

01:12:11you know,

01:12:11just sort of a dad thing to say.

01:12:12Just dad thing to say

01:12:13and me and my mum

01:12:14and my mum

01:12:14just rolling our eyes

01:12:15and just feeling like,

01:12:16you know.

01:12:17I love the way

01:12:18that the cuisine,

01:12:21the Ukrainian cuisine

01:12:22is bringing humanity

01:12:24back to Ukrainian people

01:12:26as opposed to just

01:12:28the situation

01:12:29that people are going through.

01:12:30This is actual,

01:12:30this is the human experience

01:12:33behind all of that stuff.

01:12:35If you read the book,

01:12:37it really gives you

01:12:39a sense of that

01:12:40and then,

01:12:40you know,

01:12:41when you're talking about

01:12:42such an iconic dish

01:12:44like this,

01:12:46you really kind of,

01:12:46it really sort of

01:12:48reminds you

01:12:49of the stories

01:12:50and the people

01:12:51behind the trouble,

01:12:52what's going on at the moment.

01:12:53For hundreds of years

01:12:55we've been eating this

01:12:56and, you know,

01:12:57my mum would make it

01:12:58at least three or four times

01:13:00a month.

01:13:02Really?

01:13:02Yeah.

01:13:03And loads of herbs,

01:13:05amazing vegetables,

01:13:06some chicken,

01:13:07but you can make it with pork,

01:13:08you can make it vegan,

01:13:09by the seaside

01:13:10you'd make it with fish,

01:13:11really hundreds of recipes.

01:13:12And I made sourdough

01:13:14this morning as well.

01:13:15I can't believe you did that.

01:13:16At 3.30 in the morning

01:13:17I woke up.

01:13:173.30 in the morning.

01:13:19That's amazing.

01:13:20This is the passion.

01:13:21Wow.

01:13:21This is the location.

01:13:22The culture.

01:13:23You just that.

01:13:24You just need a bread.

01:13:26And you brought

01:13:26everything in the table.

01:13:28Just a bread

01:13:29will tell you the story.

01:13:30I was awake at 3.30 this morning

01:13:31and just thinking of nonsense.

01:13:32You got up and made bread.

01:13:34That's the difference between us.

01:13:35You will sleep.

01:13:37You will sleep

01:13:38while everybody else

01:13:40make cooking.

01:13:41Remind us what we got here.

01:13:42This is traditional

01:13:43Ukrainian borscht

01:13:45with lovely

01:13:46rye Ukrainian bread.

01:13:49Oh, love.

01:13:50Thank you so much.

01:13:55OK.

01:13:56You better say you like it.

01:13:59We love it.

01:14:00Yeah, sure we will.

01:14:01There you go.

01:14:02I would have been glad.

01:14:03Dive into that.

01:14:04You got a drink there,

01:14:05on your head.

01:14:05What have we got on?

01:14:06It had to be a Ukrainian wine, Matt, obviously.

01:14:08It's a country that makes sensational wine,

01:14:10stretching back to the 4th century BC.

01:14:12This is Bolgrad Select Saparavi.

01:14:15Saparavi's a wonderful grape.

01:14:17It's red-skinned, yeah, red-fleshed as well,

01:14:19so you get loads of intensity in the colour,

01:14:22but the flavour, actually, on this one isn't too heavy.

01:14:25It's nice and rich, but the texture just doesn't get in the way.

01:14:28It's almost like if you imagine Malbec in a hot-air balloon,

01:14:30something like that, just rising.

01:14:32Oh, I like that.

01:14:32Yeah, it comes from Odessa,

01:14:33so you get the ocean and this enormous lake nearby

01:14:38that moderates the climate,

01:14:39keeps everything really nice and elegant.

01:14:41This is £8.49 in Lidl.

01:14:43It's really good.

01:14:44Stunning value for money, great wine, really interesting,

01:14:46and I think if people are interested to taste Ukrainian wine,

01:14:48that's wonderful.

01:14:49I believe they'll go back and taste it again because it's so good.

01:14:51It's a great price.

01:14:52And they've got, obviously, Ukrainian colours there.

01:14:54It's a great label.

01:14:55Taste is delicious.

01:14:56Oh, my God.

01:14:57He's smooth.

01:14:58Really salty.

01:14:58Sharp edges.

01:14:59Yeah, exactly.

01:15:00Not over tannic.

01:15:00Wow.

01:15:01Not over tannic, no hardness, nice and juicy,

01:15:03and I think it's one of those wines,

01:15:04it's going to appeal to a wine.

01:15:05My mum's family is from that region,

01:15:07from Saudi Arabia, yeah, from Odessa area.

01:15:10Oh, perfect.

01:15:11Yeah, it means a lot.

01:15:11Thank you so much.

01:15:12Not at all.

01:15:12Salud.

01:15:14Salud.

01:15:14Good morning, Ukrainian, let us be.

01:15:16A non-alcoholic option as well I have for you,

01:15:18which is Momo forced rhubarb kombucha,

01:15:21which is from £4, available online.

01:15:22Ooh, kombucha, I love.

01:15:23It's like a lightning strike of rhubarb, this one.

01:15:26It's just beautifully intense and vital.

01:15:28So, two contrasting pairings for the dish.

01:15:29Oh, that is intense.

01:15:31That's fantastic.

01:15:33I have a kombucha.

01:15:34How's the borscht?

01:15:35The borscht is so gorgeous.

01:15:37I feel like I'm ladling spoonfuls of health into me.

01:15:43You know, it's got that, I feel like I'm revitalised.

01:15:47It's absolutely gorgeous.

01:15:49What a beautiful wine.

01:15:50Well done on the bread.

01:15:51Love it.

01:15:51Yeah?

01:15:52Yeah.

01:15:52Well, I haven't tried it yet, but I'm willing to.

01:15:54But I'm just very impressed you've got up a trip.

01:15:56Three in the morning.

01:15:57I've read.

01:15:58Quite frankly.

01:15:58I've got up with the bread.

01:15:59We're going to soon find out whether you've got this food out

01:16:01and the food out.

01:16:02But first, the hairy bikers are exploring the surf and turf scene

01:16:05in North Shields.

01:16:14Right, Si, we now need to cook our final meal of this amazing trip.

01:16:19I've saved the best for last.

01:16:21I'm taking you to my local fishmonger and local butcher.

01:16:25Hmm, it sounds like we're doing a surf and turf.

01:16:28We are, but not just any surf and turf.

01:16:31We're going to make the ultimate surf and turf.

01:16:34You had the paint job done?

01:16:36Well, we kind of knew you were coming, so we had a little...

01:16:40We were pre-empted.

01:16:42How are you doing, mugger?

01:16:43Tony, we'll have to come here,

01:16:44because we wanted to get the best seafood that we can.

01:16:47What you can always rely on is that here in North Shields,

01:16:50you're going to get pretty much the best fish in the country.

01:16:54Yeah.

01:16:54Arguably in the world.

01:16:55Which is why we're here, Tony.

01:16:57So, how are we? Let's have a look.

01:16:58Go on then.

01:16:58Let's go.

01:16:59Look at this.

01:17:00I mean, as a cook, I'm going off my head here.

01:17:02Dave, look at the moonfish.

01:17:03The moonfishes are gorgeous, yeah.

01:17:04I love those small-hole turbots that you get...

01:17:08Yeah.

01:17:08Like a plate-sized type of job.

01:17:10Plate-sized. Perfect.

01:17:11Big red mullets today.

01:17:13Yeah.

01:17:13Nice reds.

01:17:15Yep, some nice bream, bass.

01:17:16This is our standout fish today.

01:17:18Look at that.

01:17:19So, this is the...

01:17:20This is halibut fillet.

01:17:22Yep.

01:17:23Really nice and thick.

01:17:24Beautiful.

01:17:25Oh, hell of a fish.

01:17:27But for the customer, you have a steak of that.

01:17:29To cook, it's so easy.

01:17:31Yep.

01:17:31You don't overcook it.

01:17:33But it's the fastest, easiest food in the world.

01:17:36Totally.

01:17:36Fish.

01:17:37A lot of people are scared of cooking fish.

01:17:38I'm glad you kind of touched on that, because the secret of fish is just not to overcook

01:17:42it.

01:17:43Yeah.

01:17:43When you're buying from a reputable source, always undercook your fish, because it's good

01:17:48enough quality to eat raw.

01:17:49Well, Tony, what we're here to do today...

01:17:51For the recipe that Dave and I are cooking, we need two lobsters.

01:17:57Right, package them up, Tony.

01:18:00That fish was as good as anywhere in the world.

01:18:05Right, now for the meat.

01:18:07The Block and Bottle was the first butcher in the country that came up with the idea of

01:18:12matching craft beer with their rare breed meat.

01:18:15This is the beer and meat emporium that is the Block and Bottle.

01:18:19Wow.

01:18:19This is Joel.

01:18:20Hello, Joel, I'm Dave.

01:18:22We chatted a lot about the native breed British beef, but here you can buy it all.

01:18:27But yeah, all sorts of breeds.

01:18:28So today I've got some Aberdeen Angus, I've got some Shorthorn, I think I've got a little

01:18:32bit of Limousin and a bit of the Hereford.

01:18:34One thing I'm interested as well is about the ageing of beef.

01:18:36We find that there's a really big difference between the ages of the beef and also the breeds.

01:18:41Some hold up to ageing a lot better, some don't hold up so well.

01:18:44If we get in a new breed, we like to eat some of it fresh, straight after the kill.

01:18:48Oh, right.

01:18:48We try at our usual time, which is about 30 days.

01:18:51Right.

01:18:51And we operate anywhere between about 30 and 55 days.

01:18:55What were we after today?

01:18:56What were you looking for?

01:18:57He wants to do a surf and turf, but like the best surf and turf ever.

01:19:02Sort of thought there'd be a couple of ribeyes.

01:19:03Well, let's get you something extra special.

01:19:05If we take a look at the big beef fridge, I've got some lovely cuts on the bone that I

01:19:08can

01:19:08butcher for you.

01:19:09That's a proper meat surf, isn't it?

01:19:11Oh, flippin' Nora.

01:19:12When we age all of the beef, we age it in a big fridge up at a unit that we

01:19:15have just

01:19:16up the road in Biker.

01:19:17And as you can see, once we've cut into them there, you get the lovely aged, fresh beef

01:19:22on the inside, protected by that outer layer.

01:19:25It's nice and dry as well.

01:19:26It's not bloody or wet.

01:19:28Yeah, yeah.

01:19:28That reduction in moisture within the beef just intensifies the flavour.

01:19:32I mean, for you guys, I would probably recommend you were after some ribeye.

01:19:35So why don't we stick with the same cut of meat, but just butchered down a little less?

01:19:39And we could go for a nice coat de birth, essentially a ribeye with a little bit of

01:19:44the cap left on, left on the bone there.

01:19:46Adds that extra flavour and helps regulate the temperature for cooking as well.

01:19:52Yeah, okay.

01:19:53I would recommend for you one of our favourite breeds that we do here at Block and Bottle

01:19:57is a white bread shorthorn.

01:19:58So it's originally actually a breed, I believe, from the northwest.

01:20:01Also raised a lot in the northeast, but from the northwest as well.

01:20:04So a bit of a fusion between the two of them.

01:20:05That's like us.

01:20:06Go for one of them?

01:20:07Yeah.

01:20:07Oh, yeah.

01:20:08I'll take your advice.

01:20:09Yeah, definitely.

01:20:09Si, you're so lucky having this here.

01:20:12Right, so here we have it.

01:20:13This is the rib that we've selected for you.

01:20:15So I'm going to aim for a nice, thick, one-bone coat de birth.

01:20:20Oh, look how long it looks.

01:20:21I know, it's waxen.

01:20:23Yeah.

01:20:25You can see that when I've just first cut into the meat, it does appear a little bit darker.

01:20:29And that's just that initial, it actually brightens up at first when you first cut into it,

01:20:33as it oxidises, it'll go nice and vibrant pink by the time I've finished working on it.

01:20:37So I'll just take the back bone off here.

01:20:39Oh, yeah, you can see it changing already.

01:20:41Yeah, yeah, yeah.

01:20:41It's extraordinary.

01:20:43I'll tell you what, though, we're doing it with style, aren't we, Si?

01:20:46Yeah.

01:20:47Oh, lovely.

01:20:47All right.

01:20:48And then I'll just French trim the top there for you as well.

01:20:52Show a bit of the bone.

01:20:55Just clean it up a little bit there.

01:20:58That's lovely, Joel.

01:20:59Now, we want to do a beer bernese.

01:21:02Now, what beer would you recommend?

01:21:04What's something quite light?

01:21:05Okay.

01:21:05I mean, we will have...

01:21:06Do you want to have a little look in the fridge over here?

01:21:07What an amazing selection.

01:21:09They stock over 150 different beers here.

01:21:12We want something not too strong so it doesn't overpower the meat.

01:21:16So, yeah, I would recommend a beer by some good friends of ours.

01:21:19Al Masti, just down the road there.

01:21:21Right.

01:21:21Nice 4% hoppy pale ale.

01:21:23Good, not too heavy.

01:21:25Yeah.

01:21:25Beautiful.

01:21:26That's great.

01:21:26Perfect.

01:21:27That'll do nicely.

01:21:28Get in.

01:21:28Gentlemen, it's an absolute pleasure to meet you.

01:21:31Thanks, lads.

01:21:32Good to see you.

01:21:32Thank you so much, Jen.

01:21:33I'll come in on Santa.

01:21:34See you later.

01:21:35Right.

01:21:40Thanks, lads, boys.

01:21:41Right, time to find out whether it's food heaven or food hell for Beverley.

01:21:44It could be food heaven, which is duck.

01:21:46Duck pancakes, in particular.

01:21:48Or it could be food hell, which is sardines.

01:21:50Look at that.

01:21:50It looks like cat food.

01:21:52Sardines and peas.

01:21:54Thanks, everyone who voted.

01:21:55I can tell you that, obviously, 75% of you want duck.

01:22:00Yay!

01:22:02Yes!

01:22:03Right.

01:22:04Clam sauce.

01:22:05Are you paying attention?

01:22:07Loads of plums.

01:22:09Ginger, garlic, rice wine vinegar or cider vinegar.

01:22:14I'm going to pass that to a young person to get them to do that.

01:22:17Some soy in there, a bit of water, a bit of sugar.

01:22:20Okay, so plum sauce.

01:22:21Boil it all up for about an hour.

01:22:24Then stick it through a sieve if you've got time to do that.

01:22:26Right.

01:22:27Duck confit.

01:22:27Now, you can go to the effort of making your own, which is really fun, actually.

01:22:32I used to like making that.

01:22:34Or you can just buy it now.

01:22:35You can buy it in tins, I think, in supermarkets.

01:22:38If you buy it, it's much easier, obviously.

01:22:40Skin side down.

01:22:43It comes with a certain amount of its own fat.

01:22:45And then into a hot oven.

01:22:47It doesn't have to be a hot pan.

01:22:48Into a hot oven, cold pan, for about sort of 25, 30 minutes.

01:22:53And then that will be enough to crisp it up.

01:22:58I'm there.

01:22:58What am I going to do now?

01:22:59All the little garnishes.

01:23:00So let's move the confit fat aside.

01:23:03So I've got some cucumbers and spring onions.

01:23:04I'm going to make a little pickle, sugar and vinegar for the mouly here.

01:23:12Just get a little contrasting taste.

01:23:14I mean, this is what you get in your duck pancakes in the Chinese, right?

01:23:17But I went somewhere once and they gave me pickled daikon as well.

01:23:22I thought it was really nice.

01:23:25Sit, ready?

01:23:29Any questions?

01:23:30Might as well close the shop early.

01:23:31I mean, it's all done.

01:23:33We've all got homes to go to.

01:23:35Let's just go to the test card or whatever it is.

01:23:38They still have test cards.

01:23:39Yeah, I'm sure they do.

01:23:40We're probably watching one now.

01:23:41Do you remember that girl with a...

01:23:43Yes, I do.

01:23:44With a holding the doll.

01:23:45Blow out of Benjamin, remember that.

01:23:47That was one of those days, isn't it?

01:23:49And be careful when you slice this.

01:23:52We just have to teach you everything.

01:23:54Yeah?

01:23:55I tell you what, Matt, I could talk about what we've got to drink.

01:23:58Oh, yeah.

01:23:58Should we do that?

01:23:59I forgot about that part.

01:24:00There you go.

01:24:00I thought you might have done.

01:24:02Very busy show, Ollie.

01:24:03Very busy show.

01:24:05It's a very busy one.

01:24:06This is Goodray's Refocus Zesty Lime and Kiwi.

01:24:09It's £7.50 for four in weight shows.

01:24:12And I love it because it's just so invigorating.

01:24:14You know, remember when I was a kid and I was growing up, I used to eat refreshers.

01:24:18And it's that kind of...

01:24:18Yes.

01:24:19...that kind of impact.

01:24:20But without any added sugar, I'm glad to say, in this one.

01:24:23So it's got all sorts of, you know, extra things.

01:24:25It's got adaptogens, vitamin D, minerals, magnesium, all that sort of stuff that's good.

01:24:30Lion's mane.

01:24:31Lion's mane as well, yeah, and electrolytes.

01:24:32So, as well as being delicious, it's, you know, it's supposed to kind of give you rehydration.

01:24:36I suppose the motto should be never chase hydration.

01:24:39You know, just keep it lively.

01:24:41This is fabulous.

01:24:42This is good, isn't it?

01:24:43Refreshers is brilliant.

01:24:44That is exactly what it reminds me of.

01:24:46It's kind of the vibe I got as soon as I tasted it.

01:24:47Have you got one over there, Matt?

01:24:48Have you tasted it?

01:24:49I ain't got time for drinking, Oli.

01:24:51No, because it's such a busy show.

01:24:52Oh, my God.

01:24:54Matt, gorgeous.

01:24:55This is so good.

01:24:56That's so good, right?

01:24:58So good.

01:24:59It's delicious.

01:24:59It's electrifying, isn't it?

01:25:00It is.

01:25:01Beverly, let's talk about your new tour.

01:25:03Oh, born to perform.

01:25:06Because that's how I feel.

01:25:08I am going to be touring in June all around the country.

01:25:13It's literally my life in song.

01:25:16How did I get from being this tiny child who virtually came out of the womb singing to where I

01:25:22am now?

01:25:23So I talk, I literally talk, tell stories and sing about my influences, my gospel beginnings, through to my music

01:25:33career and on to my theatre career.

01:25:36All the songs that have basically taken me to the point where I am today.

01:25:42So I can't wait to get on the road and do that.

01:25:46And that's going to take me, like I say, all around the country, all around the nation.

01:25:52It's going to be a really intense, but it's going to be a really fun journey of me speaking, singing.

01:26:02You're just coming on my life story with me.

01:26:05A little bit different for me.

01:26:07So I'm excited.

01:26:08I love that you were telling me when we were having one of the films up there earlier.

01:26:13Yes.

01:26:13How you and your siblings used to get told off by your mum sitting around the table, just suddenly bursting

01:26:18into song like the Osmands.

01:26:19Always.

01:26:20And do you know what?

01:26:21To this day I do it.

01:26:23Always, always.

01:26:24Someone say something and then I'll start to sing the song that reminds me of it.

01:26:30You know, just some dumb phrase or whatever.

01:26:32And my mum always says, if you're like, stop singing at the table.

01:26:34I'll be like, yes, mum.

01:26:36She doesn't do that so much anymore.

01:26:38No, she keeps singing.

01:26:39Hey, mum.

01:26:41Kind of got a career out of it.

01:26:43So that's all right.

01:26:44Yeah, so that's me through the summer.

01:26:48And then after that, I put on another hat and I become Emmeline Pankhurst, where I will be, again, travelling

01:26:56the country, ending up at the Royal Albert Hall, where I'll be playing Emmeline in the musical Sylvia.

01:27:02Yeah, it's very exciting.

01:27:03And is it hard to jump from sort of one hat to another?

01:27:08It is, but you do the research again.

01:27:12As long as you've got that research, you're fine.

01:27:15So, excited to do all of those good things.

01:27:18It's a very busy year, isn't it?

01:27:19It is.

01:27:19Yeah.

01:27:20It is.

01:27:20Have you got a kind of nutritional regime when you're doing all that to keep yourself...

01:27:24My husband, James, looks after me.

01:27:26Oh, really?

01:27:27He does.

01:27:27Are you both good in the kitchen?

01:27:28He's excellent in the kitchen.

01:27:31Really good cook.

01:27:32And he just makes sure that my eating's on point, my hydration, everything.

01:27:38Definitely.

01:27:38You have no trouble to eat, I can see.

01:27:42That's good.

01:27:43Blah, I've went up on eating, and never moved away anything, just to eat it.

01:27:47That is a pleasure.

01:27:48Right.

01:27:49Full disclosure, I forgot to put the pancakes in earlier.

01:27:53Don't worry.

01:27:54How about just dive into some duck and some plum sauce?

01:27:58Well, I own the steamer.

01:27:59Oh.

01:28:01Well, anyway.

01:28:02That's your only hearing line.

01:28:03Very well, I've shown you.

01:28:05So, just eat some duck and some plum sauce.

01:28:07Duck and plum sauce, it's a thing.

01:28:09Tell me it's amazing, and then we'll just drop off air.

01:28:13It does look good.

01:28:14It does look good.

01:28:15Have you got the drinks?

01:28:16Yeah, there you go.

01:28:18I think Beverly's enjoying it, Matt.

01:28:19You got yours?

01:28:20No, I thought that was mine.

01:28:21No.

01:28:22Go on.

01:28:22Yeah, I got it.

01:28:23I got it.

01:28:23You've earned it this morning.

01:28:24Cheers.

01:28:25Cheers.

01:28:27Well done, everyone.

01:28:28Cheers.

01:28:28What a morning.

01:28:29That's all for us today on Saturday Kitchen Live.

01:28:31Thanks to Jodie, Olya, Gennaro, Oli, and, of course, Beverly.

01:28:35All the recipes from the studio on the website, bbc.co.uk.

01:28:38That's Saturday Kitchen.

01:28:39Right, it's the final day of the Winter Olympics tomorrow,

01:28:41so there's no best bites in the morning,

01:28:43but we're going to be back here next Saturday

01:28:45with Georgina Hayden, Sam Holland,

01:28:47Avi Shashidara, and musical maestro Michael Ball.

01:28:50Enjoy the rest of your weekends.

01:28:51Bye for now.

01:28:52Bye.

01:28:52Arrivederci.

01:28:55Bye.

01:28:59Bye.

Saturday Kitchen - Season 28 - Episode 08: Matt Tebbutt, Gennaro Contaldo, Olia Hercules, Jodie Nixon, Olly Smith, Beverley Knight

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