Saturday Kitchen - Season 28 - Episode 10: Alex Jones, Bryn Williams, Mike Reid, Adejoké Bakare and Phil Wang - video Dailymotion

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Transcript

00:00:01Good morning. We have packed the kitchen with a brilliant line-up.

00:00:05They've all got great foodie credentials ready to stand trial by our very special guest.

00:00:10This is Saturday Kitchen Live.

00:00:34Welcome to the show. It's so lovely to be here because Matt is sunning himself in Australia.

00:00:40So we've assembled the ultimate dream team to fill your morning with incredible dishes that will blow your mind.

00:00:47We've got Bryn Williams, we've got Adejoke Bakery and Mike Reed.

00:00:51They're all dishing up delightful recipes for the week ahead.

00:00:54And as always, the beautiful Olly Smith is overflowing with wine recommendations.

00:00:59Good to see you all.

00:01:00And our special guest swapped engineer in for the Edinburgh Fringe, ditching his day job in pursuit of standard stardom.

00:01:08He is currently gearing up for a brand new comedy tour, but he carved out time to judge a whole

00:01:12host of talented chefs on the latest series of Great British Menu.

00:01:16Please welcome Phil Wang.

00:01:20Oh, good morning, Phil. So nice to have you here. How are you?

00:01:25Good, thanks, Alex. Having a great time.

00:01:27Very good. So you've pushed Ed Gamble out the way.

00:01:29Yep.

00:01:30You are the new kid on the judging block.

00:01:32That's right.

00:01:33How's it all going?

00:01:34Well, Ed had a big seat to fill, but I did it.

00:01:39I'm tired now. I'm eating a lot.

00:01:42I mean, like, gigs don't come jammyer than the Great British Menu, sometimes literally.

00:01:47And it's just so nice, you know, I feel like I've been eating as an amateur my whole life.

00:01:54Right.

00:01:54And now I've been called up to the national squad, you know.

00:01:57I've come from five-a-side football to playing for...

00:02:00Professional.

00:02:01..for GB.

00:02:02Yeah.

00:02:02So, you know, I hope I can live up to the challenge, but I'm feeling good about it.

00:02:07OK, well, I know you two are very good friends.

00:02:10We are.

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

00:02:14We really have.

00:02:15We really have.

00:02:16Let's reveal today's menu.

00:02:19So, Chef Bryn, now then.

00:02:21Bryn, you are here to be kind of the chef to my talking.

00:02:24Yep.

00:02:24So that you can do the cooking, which is safer all round, let's face it, in this little Welsh duo

00:02:29we've got going on.

00:02:31But today, it's all come together beautifully, because, of course, 20 years ago, you were on the first series of

00:02:36Great British Menu.

00:02:37And today, you're going to cook the dish that you did in the final, and you cooked for our late

00:02:41queen, didn't you?

00:02:42Yeah, I did, yeah.

00:02:43Yeah, so it's 20 years old now.

00:02:45So, at the time, we did pan-fly turbot, but today, we're going to do a pan-fly brille, braised

00:02:50oxtail, so it's cooked very, very slow in red wine sauce.

00:02:53Some fresh cockles from South Wales.

00:02:55Yeah.

00:02:55And we're going to use some monk speard, and we're going to bring it all together.

00:02:58It's like a perfect, you know, meat and fish and everything in between from Wales.

00:03:03So, it's like a, you know, it's the perfect combination of flavour, and it's still great 20 years later.

00:03:08So, hopefully, fingers crossed, Phil likes it.

00:03:10Yeah, cockles, Phil.

00:03:12Judging time.

00:03:13Judging time.

00:03:13Oh, he's serious.

00:03:14That's the judging time.

00:03:16That's how it's done.

00:03:17Every record, we go, judging time, we've put our special rings.

00:03:20Special rings.

00:03:22And, Mike, you have got a classic combo for us, haven't you?

00:03:25I have.

00:03:26I'm doing a British classic of a pork chop with a spiced apple sauce, crispy crackling, cider glaze, and a

00:03:34pork and cider jus.

00:03:36Just the perfect food combination.

00:03:38Yum.

00:03:38And then, as a jockey, you've got a treat for us too, haven't you?

00:03:41Yes, I'm doing banker rice, but with lobster.

00:03:44And hopefully, it will be a classic.

00:03:46It's a spiced seafood broth, cooked rice in it, and at the end, you have a lovely green seasoning sauce

00:03:55to go by the side.

00:03:56Nice.

00:03:57We'll be full as little eggs when we leave.

00:03:59We will.

00:04:00We really will.

00:04:00And your trolley is brimming with beautiful drinks today.

00:04:04There's quite a few.

00:04:05Yeah, I've got a wonderful, luxuriant white wine for Jocke's dish.

00:04:08It's beautiful.

00:04:09It's like a lilo made of peaches.

00:04:10You just have to fold yourself into it and relax.

00:04:13For Mike, I've got a cider, which is wonderful, from the West Country.

00:04:17Dangerous cider.

00:04:18So dangerous.

00:04:19Because it goes down the street, doesn't it?

00:04:20It does, especially in the sunlight.

00:04:21You just think, ah, it's beautiful.

00:04:22It's a never-ending mine of scrumptiousness.

00:04:25And I'm also going to do an item to celebrate International Women's Day, which is tomorrow.

00:04:28I've got a wonderful line-up of drinks that are fantastically scrumptious,

00:04:33and they're all doing something wonderful, and they're all made by women as well.

00:04:36And all the wines I'm recommending on the show are also made by women.

00:04:38Looking forward to that one.

00:04:40Very nice.

00:04:41And then, Phil, you know how it works.

00:04:42At the end of the show, our lovely viewers will be in charge,

00:04:46and they will decide whether you get your heaven or hell.

00:04:49So...

00:04:50That's judging time.

00:04:51That's judging time.

00:04:52They'll be judging you, my friend.

00:04:53The tables have turned.

00:04:54Exactly.

00:04:55There's a twist.

00:04:55The judge has become the judge.

00:04:57Judged.

00:04:58So what would be your heaven at the moment, then?

00:05:01Right now, where I am in my life, I'm going through my rice era.

00:05:05I'm eating a lot of rice.

00:05:07I like rice.

00:05:08I love a bit of rice.

00:05:09A rice era.

00:05:10I'm sorry.

00:05:11And so, like, a fried rice maybe, Asian fried rice, and then an egg, fried egg.

00:05:17I'm also going through my fried egg era right now.

00:05:19I just got my first stainless steel pan.

00:05:22Come on.

00:05:23I mean, that is exciting.

00:05:25Stainless steel, not a touch of coating on it.

00:05:27I have to get it really hot.

00:05:29I'm going to do the special trick with the water.

00:05:31What's that?

00:05:32You flick the water.

00:05:32To see if it's hot.

00:05:34There's something called the Leidenfrost effect.

00:05:36Leidenfrost?

00:05:37Leidenfrost effect?

00:05:38And if the pan is hot enough, you flick water on it and the water beads and rolls around.

00:05:43And that means it's hot enough.

00:05:44That means you're going to get non-stick.

00:05:46Okay.

00:05:47Good.

00:05:48What about hell?

00:05:49Do we need non-stick for that?

00:05:52Hell, hell, I'm not a fan of feta cheese.

00:05:56I don't think something should be wet and crumbly at the same time.

00:06:00But you can drain it, Phil.

00:06:00It doesn't seem physically possible.

00:06:02But you can drain it, Phil.

00:06:03But it's still moist.

00:06:04Yes, it is moist.

00:06:05It's still moist in there.

00:06:06It's unnerving.

00:06:07It's an unnerving cheese.

00:06:09Just because of the moisture.

00:06:10The moisture.

00:06:10Because of the moisture and the crumbly.

00:06:11So feta and grains, you say?

00:06:13I don't like whole wheat.

00:06:14You know when you get like a whole wheat bit of bread, or like whole wheat pasta, and

00:06:19you're like, oh, no.

00:06:21You know?

00:06:21Or yummy.

00:06:22Someone says, oh, pasta, great.

00:06:24Oh, it's whole wheat.

00:06:24Oh, no.

00:06:26So for me, like a whole grain of carbohydrate.

00:06:30And feta.

00:06:31Fine.

00:06:31Okay.

00:06:32Well, you'd be glad to know that Bryn, who's a magician, is going to tackle heaven

00:06:37and hell, or not both, because we don't have time for that.

00:06:40Heaven or hell.

00:06:41So Bryn, let's start with heaven then.

00:06:44How are you going to interpret that?

00:06:45So heaven, we've gone very classic.

00:06:47So mushroom fried rice with shrimp, bit of soy sauce in it, fish sauce in it, spring

00:06:52onions, and then we're going to do a crispy fried egg.

00:06:55Some pickled cucumbers rolled in chilies as well.

00:06:57Kimchi on top.

00:06:58I know you're a big fan of kimchi.

00:06:59And then a crispy fried egg on top.

00:07:02Goes against my grain, doing a crispy fried egg, but we'll do it specially for you.

00:07:05Are you salivating?

00:07:06I love the crisp on that egg, looks great.

00:07:09Exactly.

00:07:09And then finish off with some coriander, some fresh chilies.

00:07:11But then what about hell?

00:07:12How are we going to convince Phil about feta?

00:07:14It's quite hard when you write a recipe for somebody that doesn't like something.

00:07:17So we've gone feta cheese with bulgur wheat salad.

00:07:20So we've got olives, capers.

00:07:22So we're going to try and make the feta cheese a little bit more palatable,

00:07:25a bit more flavoursome in there.

00:07:26But we're going to pair it as well with some beautiful Welsh lamb.

00:07:29Oh.

00:07:29So feta, bulgur wheat, and Welsh lamb salad.

00:07:32OK.

00:07:32And if you say you don't like Welsh lamb, the taffia will be after you.

00:07:35Yes.

00:07:36The lamb's my favourite.

00:07:37My non-stick pan will be coming towards you.

00:07:40Brilliant.

00:07:41Hope it's hot enough.

00:07:42So you can log on to the Saturday Kitchen website where you can view the terms and privacy

00:07:47notice and have your say.

00:07:49OK.

00:07:49All right then, Mike.

00:07:50Chop Chop, you're up.

00:07:51Yay!

00:07:51Let's go.

00:07:53OK.

00:07:54Where do we start then, Mike, with this beautiful pork dish?

00:07:59It's all about the quality of the beautiful meat.

00:08:03OK.

00:08:03And I've got the most incredible piece of pork here.

00:08:08A gorgeous pork chop, ethically sourced, regeneratively farmed.

00:08:12So you can see the difference and the quality with this meat already, just with it raw.

00:08:19Can I ask you about regenerative, I can't even say it, regeneratively farmed.

00:08:24Yeah.

00:08:24What does that actually mean?

00:08:26So basically, it's about, it's almost going back to old school farming methods where you're

00:08:32working with the lamb, you know, and the meat, the animals, it's all about animal welfare,

00:08:38about moving them around the soil in rotation so that the soil's got a chance to grow back

00:08:45and regenerate and it's not being overworked.

00:08:48And, you know, it's about understanding how we used to farm and doing that.

00:08:56Smaller herds, better quality, more knowledge.

00:09:01Yeah.

00:09:01It's about just creating beautiful pieces of meat.

00:09:04Back to basic.

00:09:06There's a lot of this in the wine world as well, in vineyards, and regenerative is just

00:09:09brilliant because sustainable is fine, it kind of returns it to the state it is.

00:09:13Regenerative adds and it's for the next generation, it does so much more.

00:09:16Yeah.

00:09:16Lovely.

00:09:17So you've cut the skin off there to make the crackling.

00:09:20Absolutely.

00:09:20That's gone into the oven.

00:09:21When you're doing a chop, when you're doing a smaller piece of meat, like it's not going

00:09:24to be in the pan for long enough to really crispen up.

00:09:27So pop it in the oven, 200 degrees, 10-15 minutes, you'll get beautiful crackling in that.

00:09:31Lovely.

00:09:32And I'm on apples.

00:09:33Apple chopping for the sauce.

00:09:35Making the apple sauce, yeah.

00:09:36Okay, small cubes, what do you want?

00:09:38Small cubes.

00:09:39Cut it up and then basically all your ingredients go in the pan.

00:09:42Okay.

00:09:42So it's quite relatively easy for you.

00:09:44Yeah, it is.

00:09:44And we're really lucky to have you.

00:09:46I mean, you're the man with the most air miles ever.

00:09:49Because you split your time between Melbourne and London, don't you?

00:09:53Yeah, I do, I do.

00:09:53How does that work?

00:09:54I mean, with two young children, a wife.

00:09:57First, I have the most patient wife in the world.

00:09:59Aww.

00:10:00She's amazing.

00:10:01But you know, obviously my career started here.

00:10:04I've got Chop House here.

00:10:06Yeah.

00:10:07And you know, so I do a lot of TV here as well.

00:10:10But I'm married in Australia and we always wanted to raise our family there.

00:10:14And I've got the most incredible life over there as well.

00:10:18Right, yeah.

00:10:19It's just about balance.

00:10:21The balance we're all chasing.

00:10:23I try and find as much as I can and share my time between the two.

00:10:26It's tough, right?

00:10:27How old are the children?

00:10:29Oh, my daughter's nine.

00:10:30Abby and my son Jayden's four.

00:10:32So, yeah.

00:10:33Aww, they're little as well.

00:10:34They're beautiful but we're in the trenches.

00:10:36Yeah.

00:10:36You know what it's like.

00:10:37You're in the wind tunnel, my friend.

00:10:39Yes.

00:10:39You're in the wind tunnel.

00:10:41So, Chop House and Tavern opened September 25 in Liverpool Street in London.

00:10:47Absolutely.

00:10:47And you've gone on to have two more as well sites.

00:10:50Which is, I mean, that is incredible in itself.

00:10:53It's, you know, it's a difficult time notoriously for opening restaurants.

00:10:56It is.

00:10:56But three and it's going well, right?

00:10:58It is.

00:10:59It's going really well.

00:11:00Like, Liverpool Street has opened beyond our expectations.

00:11:03Like, the guests have absolutely loved it from day one.

00:11:07Mm-hm.

00:11:08We're full, you know, most of the week.

00:11:10Even Saturdays, which is notoriously really hard in the city.

00:11:14We're very busy and we're about to start opening Saturday lunches now because of that.

00:11:18Like, it's just, yeah, it's been a real success.

00:11:20People have really taken to the food, the menu, the offering.

00:11:24Like, it's hit a real soft spot with people.

00:11:27Do you know, like, through Chop House, it's introduced me to just how much nostalgia plays

00:11:32apart in food, you know?

00:11:34And I think telling the story of old England, Victorian, British dishes, the classics, the

00:11:38dishes we grew up eating in this country, you know, and showcasing that has been an absolute

00:11:44joy.

00:11:45Yeah, lovely.

00:11:46Because you take a lot of your inspiration from Victorian dishes, don't you?

00:11:51Absolutely.

00:11:52So, classics like potted shrimps and fried white baked.

00:11:58We've got a raw beef and bone marrow crumpet.

00:12:01Oh, who doesn't like a crumpet?

00:12:04Oh, get in.

00:12:05Welsh rabbit, you know.

00:12:06Yes.

00:12:07Yes.

00:12:07And then obviously we showcase amazing chops and steaks and things that you, you know,

00:12:13you expect from a traditional chop house as well.

00:12:15Haven't you got a steak wagon?

00:12:17We do.

00:12:18We have a meat trolley.

00:12:20We have a meat trolley.

00:12:22We have a meat trolley.

00:12:23We have a meat trolley.

00:12:23They should come together.

00:12:24Yeah, jousting.

00:12:26Showcasing all of the beautiful meat and, you know, obviously we want to educate people

00:12:32as much as we can on why regenerative meat and meat is so good, you know?

00:12:37So, yeah, we showcase it all in the trolley.

00:12:40The staff have been amazing.

00:12:41You know, I do split my time between Australia and UK.

00:12:44So, like, the team, it's all about the team.

00:12:46I take very little credit for it.

00:12:48Like, the team we have there are absolutely amazing.

00:12:51The chefs in the kitchen, front of house, they've been phenomenal.

00:12:55Can we just recap where we are here?

00:12:57Okay.

00:12:57So, I've got the pork facing away in the pan.

00:13:01Isn't it a shame people can't smell what we smell?

00:13:03I know.

00:13:04I know.

00:13:05Because it smells lovely, doesn't it?

00:13:06Absolutely delicious, hey?

00:13:08So, yeah, I've got the pork facing away.

00:13:09Over here, I've got the cider glaze.

00:13:11In the cider glaze at the moment, we're just reducing down the cider.

00:13:14I've added, I'm about to add in the sugar now.

00:13:17So, just some brown sugar, a little bit of mustard.

00:13:21And we're just going to reduce that down and that's going to be a glaze for the pork.

00:13:24Okay.

00:13:24And then in this pan closest to me, I have the shallots, the cider again and some pork juice,

00:13:31which we're just going to reduce down, which basically becomes this sauce here,

00:13:35which I'm just going to pass off now and then finish off.

00:13:38Okay.

00:13:40And one of the key dishes in the restaurant, because we're talking about pork, but actually

00:13:46one of your show pieces is, Phil Wang, a pig's head.

00:13:51Oh, yes.

00:13:52Right.

00:13:52See, he's into it.

00:13:54Oh, man.

00:13:55Let me help you there, look.

00:13:57Now, you didn't think that that was going to be massively popular, did you?

00:14:00When you first put it on the menu.

00:14:02No, I was expecting to sell maybe 10 or 12 a week, you know, but we got to a stage

00:14:08where

00:14:08we've got about 50 on rotation.

00:14:10Wow.

00:14:10Like it's just, it's one of those dishes where it's the essence of what we do.

00:14:16You know, we're taking the bits of the animal, which people don't necessarily want, and we're

00:14:20showcasing how good it is.

00:14:21And it's a four day process, you know, we dry brine it, we wet brine it, we slow cook

00:14:26it, we then dry it, so we get crispy crackling all around the head.

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

00:14:33Like buying pork jowl, it's really expensive.

00:14:36Cheeks are really expensive.

00:14:37The whole head, really cheap.

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

00:14:44our guests, but blimmin' delicious.

00:14:47Like, it's just amazing.

00:14:48And it looks super dramatic, imagine.

00:14:50Shall I just add these bits to this pot?

00:14:53It's a beautiful service point, it's a really beautiful point.

00:14:55Shall I add?

00:14:56Yeah, everything goes in here?

00:14:57Everything goes in there, all the sugar.

00:14:58It's also the best way to eat an animal, isn't it?

00:15:01Yeah.

00:15:01Absolutely.

00:15:02Eat every part.

00:15:03Show respect for the animal.

00:15:05But that's the thing, if I was presented in a restaurant with a pig's head, I wouldn't

00:15:08quite, to be honest, know what to do or where to eat.

00:15:12So, how would you tackle it?

00:15:14So, we serve it table side.

00:15:16Hang on, that's not everything.

00:15:17Oh, come on.

00:15:18Sorry chef, sorry chef.

00:15:20There we go.

00:15:22So, we serve it for you table side.

00:15:24Like, we silver serve it.

00:15:27We chop it all up.

00:15:28We get every part, like, separated from you.

00:15:31So, you literally sit down and have a feast.

00:15:33You get to just enjoy it, which is amazing.

00:15:37You know?

00:15:37And there's, whenever one goes out, that's when the influx then starts to happen.

00:15:41Everybody wants it.

00:15:43Because it's just so beautiful.

00:15:45And then, obviously, we mentioned that you were in Melbourne and you're doing Good Chef, Bad Chef.

00:15:51Yeah.

00:15:51This is a series that people over here won't have seen, but you film absolutely tons of them.

00:15:56Yeah.

00:15:56But now, you can see it on YouTube.

00:16:00Yes.

00:16:01Yeah.

00:16:01I'm launching, oh, I've just launched a new YouTube channel.

00:16:04Oh, Mike.

00:16:05Modern Mike.

00:16:06I know.

00:16:06Look at me.

00:16:07I'm down with the kids.

00:16:10But it's a way for me to be able to home for all my content.

00:16:14It's a great place for me to be able to showcase my Aussie shows as well, which you can't always

00:16:19see over here.

00:16:20So, yeah, I'm really happy, really proud to be able to, you know, show everyone here some of the stuff

00:16:26I've been doing in Australia.

00:16:27And people will love to see it as well.

00:16:29If you want to make Mike's perfect pork chop at home, by the way, you can find his recipe at

00:16:34bbc.co.uk slash Saturday's Kitchen.

00:16:37Or you can scan the QR code below and it will take you straight to the dish.

00:16:41Oh, this looks very nice.

00:16:43Now, I'm going to say this because people at home might be thinking it.

00:16:48It's quite pink, but actually...

00:16:51It's cooked perfectly.

00:16:53Like, you should, for me, when you've got good quality pork and you know where it's coming from, pink is

00:16:58the way to eat it.

00:16:59So, it keeps that moisture.

00:17:01It's really tender.

00:17:03It's honestly, it's delicious.

00:17:04Don't need to worry about it.

00:17:06Yeah.

00:17:06Eat good meat, know where it comes from, and you can eat it with whichever way you want.

00:17:10Very nice.

00:17:11OK.

00:17:11That looks delicious.

00:17:13So, you've got the crackling there ready to go.

00:17:15Crackling there.

00:17:15This is basically the apple sauce that we make, but once it's cooked, we just blitz it up.

00:17:22Put it in a blender, blitz it to a puree.

00:17:25Lovely.

00:17:25And job done.

00:17:26OK.

00:17:26Same with the cider glaze.

00:17:29So, that's the cider glaze once it's finished reducing down.

00:17:31You just bring it all together.

00:17:33Oh, this looks so nice, doesn't it?

00:17:35Grumptious.

00:17:36Yeah.

00:17:37Tasting in rehearsal, mind-blowing.

00:17:38Very nice.

00:17:39Well done, Mike.

00:17:41OK.

00:17:41Here it goes.

00:17:42The glaze is going on.

00:17:43Phil.

00:17:44Are you ready to judge?

00:17:45Glaze.

00:17:46Glaze.

00:17:47Glaze.

00:17:49I didn't realise I was getting up to be judged.

00:17:51OK.

00:17:52And don't forget the crackling, cos that is the bit that everybody loves.

00:17:56There you are.

00:17:57Thank you very much.

00:17:58Remind us what this dish is, Mike.

00:18:00So, you've got a beautiful pork chop with a spiced applesauce, pork chew and crispy crackling.

00:18:07Amazing.

00:18:12OK.

00:18:13So, Phil, I'm just going to bring this over.

00:18:17OK.

00:18:18There we are.

00:18:19Wow.

00:18:20Look at this.

00:18:20Oh, my God.

00:18:21So good.

00:18:21The crackling.

00:18:22And I have to say, Oli, you know, this doesn't look like wine, cos it isn't, is it?

00:18:28It's not a wine.

00:18:28I mean, look, apples and pork go together so beautifully.

00:18:31Cider and pork is one of my favourite combinations.

00:18:33You've got cider in the recipe, Mike.

00:18:34This is cider from another dimension, though.

00:18:37This is Pulped Flare Cider.

00:18:39Cheers.

00:18:39And it's basically, their mantra is they won't use any concentrate, no nasties.

00:18:43It's all fresh pressed juice from the old varieties.

00:18:46Yarlington Mill, Chiseled Jersey, made by a couple of mates, Alan, Jim.

00:18:50Yeah, Somerset Cider, British apples, slow matured.

00:18:54Wow.

00:18:55When my mate, Gabe, introduced me to this, I was like, it was like the holy grail.

00:18:58I just thought, it's good value, it's £2.75 in Tesco.

00:19:01It tastes alive and electric and like...

00:19:03Outstanding.

00:19:04It's good, isn't it?

00:19:05It's more wine rather than cider as you know it.

00:19:08Yeah.

00:19:08It's quite still.

00:19:10Yeah, it's got a venous quality to it.

00:19:11And I think it's because of the slow maturation.

00:19:13It just feels like a giant apples orbiting your mind.

00:19:15It's delicious, delicious.

00:19:17So nice.

00:19:17Phil, go for your eyes.

00:19:18May I try this?

00:19:20Are you nervous, Mike, because we've got a judge here today?

00:19:23Do you know what?

00:19:24I'm all right.

00:19:25There.

00:19:27Yes.

00:19:28You've got to have confidence.

00:19:30I've seen how much cider I've just swigged.

00:19:32Yeah.

00:19:32Go on, Phil.

00:19:32That's a second glass.

00:19:35Oh, yeah.

00:19:36Yes!

00:19:37Bring on the head, that's what I'm going to say.

00:19:40If the chocolate is that good, I can't imagine the head.

00:19:42It's so good, isn't it?

00:19:44Oh, delicious.

00:19:44Really delicious.

00:19:45You're totally right about it being just a bit pink and just still...

00:19:49Yeah.

00:19:49It's tender, it's juicy.

00:19:50So tender.

00:19:51Not dry at all.

00:19:52So good.

00:19:52Oh, the Gregory's brain has worn off you already.

00:19:54Yeah.

00:19:57Well, don't forget, you're in charge of what Bryn cooks for Phil at the end of the show.

00:20:02Will he go for Phil's Food Heaven, mushroom and shrimp fried rice with kimchi and a crispy fried egg?

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

00:20:13pairing it with a mouth-watering roast rump of Welsh lamb.

00:20:16Log on to the Saturday Kitchen website now and have your say.

00:20:20Right then.

00:20:21Rick Stein fans, don't panic, but you'll have to wait a little bit longer for your weekly fix.

00:20:25Because next up, Bryn is cooking his winning dish from Great British Menu.

00:20:30So to set the scene, here's a montage of the brand new Judge Phil Wang in action.

00:20:36What do you think, Bryn?

00:20:42This year, using movies as their inspiration, the UK's finest chefs will compete over six courses with the ultimate accolade.

00:20:53Cooking at a star-studded banquet at Liverpool's St George's Hall.

00:20:59They'll need blockbuster dishes to impress their mentors, veterans of the competition, both trusted old hands and new faces who

00:21:08will eliminate the lowest scoring chefs each day.

00:21:11Until the final two face our exacting cast of judges.

00:21:16It's interesting.

00:21:17Just perfect.

00:21:18That's delicious, yeah.

00:21:19Who will add their name to the glittering list of Great British Menu winners.

00:21:24I'm just a girl standing in front of George, asking to love my food.

00:21:32Morning, Tom.

00:21:32Good morning, Lorna.

00:21:33Good morning, Phil.

00:21:35You've turned up looking very handsome from the 70s.

00:21:37Yeah, I'm here today as a 70s cop.

00:21:40I'm here to bust this operation open.

00:21:42I love that.

00:21:43Investigate some starters.

00:21:45Just gonna work off some of this food in advance.

00:21:49Starters.

00:21:50Fish course.

00:21:52Main course.

00:21:55Desserts.

00:21:56That should do it.

00:21:58Don't forget canapes, mate.

00:22:00Oh, yeah.

00:22:02Canapes!

00:22:03Ah!

00:22:03Pre-desert.

00:22:04Pre-desert.

00:22:05Pre-desert.

00:22:06Free-desert.

00:22:08So the first starter that's coming into the room is called Crackin' Cabbage Gromit.

00:22:12And it's hispy cabbage cooked in seaweed stock on a bed of rye grains with grilled raw brassicas and fermented

00:22:18onion sauce.

00:22:20And it's inspired by Preston-born Nick Park.

00:22:23The dish celebrates his film, Wallace and Gromit, The Curse of the Were-Rabbit.

00:22:28Cabbage is a starter.

00:22:29All the starters this year, again, have to be plant-based.

00:22:32Ah.

00:22:32Ah, I was gonna say, where's the cheese?

00:22:35Yeah.

00:22:36I like cabbage.

00:22:38I like those farty flavours, apparently, so...

00:22:42Well, that's a good start to the day.

00:22:44Yeah.

00:22:44Gotta start with the fart.

00:22:45That's my family motto.

00:22:57Wowee.

00:22:58That's beautiful.

00:22:59Mmm!

00:23:00It's knitted.

00:23:01Oh, I love this.

00:23:03Well, these lovely knitted cabbage leaves are fantastic.

00:23:16Come on in, Phil.

00:23:17First day in here.

00:23:18What do you think?

00:23:19It's a good start.

00:23:20I absolutely love that.

00:23:21I thought it was delicious.

00:23:22I love hispy cabbage.

00:23:23I think it's done beautifully.

00:23:24Lovely char.

00:23:26I think that fermented onion sauce and the little pickle-y base.

00:23:29Just brought a little acidity that cut through the whole thing.

00:23:31Yeah.

00:23:33Look forward to farting that out later on.

00:23:36Obviously, I'm a new judge.

00:23:38This series taking over from Ed Gamble.

00:23:40This is his locker.

00:23:41He's left some stuff in here.

00:23:44Ed's actually bald.

00:23:45People don't know that.

00:23:47Secret of TV.

00:23:48Well, he's certainly gonna be big shoes to fill.

00:23:53Budget cuts, so this is actually my dressing room.

00:23:55See you in a bit.

00:23:59You all right there, Phil?

00:24:00I'm sorry.

00:24:01I find it easier to concentrate on the flavours if I close my eyes.

00:24:04And what have you come to as a conclusion?

00:24:08Cheese.

00:24:09Our first fish course is called Stan's Soul.

00:24:13Steamed Dover Soul stuffed with fish mousse, giroles, sea herbs,

00:24:17buttered greens, pickled kohlrabi and seaweed jam,

00:24:20served with a smoked shellfish sauce.

00:24:23This is inspired by Stan Laurel from Olverston,

00:24:25who is one half of the comic acting duo Laurel and Hardy.

00:24:29The dish references a scene in Bonnie Scotland from 1935

00:24:32where Stan cooks fish over a candle using bed springs.

00:24:36Isn't that how you always cook it?

00:24:38I remember as a kid, I used to watch those black and white movies

00:24:41again and again and again.

00:24:43It used to make me, like, laugh out loud, cry with laughter.

00:24:46No, I never saw much.

00:24:47It was before my time.

00:24:49Unlike you, Tom.

00:24:51I wasn't quite around in 1935.

00:24:58Ooh.

00:25:00Special effects have been at work.

00:25:03Oh, wow.

00:25:05It's a bed.

00:25:06Gosh.

00:25:06Ah, look at the springs.

00:25:07I just realised how funny.

00:25:21Well, I'm afraid to say it's a nul point for me.

00:25:25Really?

00:25:26How come?

00:25:26The fish didn't taste as if it had been cooked, really.

00:25:29It was kind of tough.

00:25:30It was all a bit one note, maybe, flavour-wise.

00:25:33It was just kind of like a salty sea taste throughout.

00:25:36I really like it, if I'm honest.

00:25:37I think it's really tasty.

00:25:38I do think the temperature can be looked at on it to be hotter.

00:25:42I thought the little pickled discs of the kohlrabi were really nice.

00:25:45I thought the saline flavour was good.

00:25:47Yeah, I enjoyed it.

00:25:48I love the presentation.

00:25:50The piece of fish, I think, is beautifully cooked.

00:25:52Now, Dover sole is quite a meaty fish.

00:25:55However, there's big issues with temperature.

00:25:58For me, everything is too cold.

00:26:00It makes it feel that it is raw.

00:26:03It's a cold-water fish that feels like it's still in cold water.

00:26:08Also, is anyone else really nervous about getting sauce on the upholstery?

00:26:11It is difficult to eat from.

00:26:12That is a good point.

00:26:13And when was the last time you had Dover sole in bed?

00:26:15Oh, well, that's how you're asking.

00:26:19Barbecue bass, charred leeks with smoked almonds,

00:26:23smoked sauce finished with Lilliput capers,

00:26:26lemongrass oil and pickled trout roe.

00:26:30Fan of Lord of the Rings?

00:26:31Big time.

00:26:32Fan of sea bass?

00:26:33Not as much as, like, Lord of the Rings,

00:26:35but maybe this will change that.

00:26:36Mine's definitely the other way round.

00:26:38Really, you prefer bass to...

00:26:39Lord of the Rings?

00:26:40To Tolkien?

00:26:41Yeah.

00:26:41There's so many iconic moments.

00:26:43Yeah, crispy skin, beautifully cooked.

00:26:46You're still talking about the bass?

00:26:47Oh, yes.

00:26:51I'm slightly unnerved and stressed by this situation.

00:26:54I've got to be honest.

00:26:54Yeah, I know.

00:26:55If you all are gone when I take this off,

00:26:57I'll be very angry.

00:26:58LAUGHTER

00:27:10I might eat all my food like this.

00:27:12I might have beans on toast like this.

00:27:18Well, beans on toast with a blindfold,

00:27:21your wish is our command, Phil.

00:27:24How's that going for you?

00:27:25I'm getting tomato.

00:27:27LAUGHTER

00:27:28I mean, that could be very messy.

00:27:30Come on, come up here, look.

00:27:31Wipe your mouth.

00:27:32There you go.

00:27:33There you go.

00:27:34Come up and join us, yeah.

00:27:36Right then, Brent, we are going to do that dish

00:27:38that you cooked 20 years ago.

00:27:40Yes.

00:27:41How quick time goes, eh?

00:27:42Very quick.

00:27:43On the first series of Great British Menu.

00:27:45Yep.

00:27:46So, go on, you explain the dish.

00:27:48So, on the one we did, pan-fi, turba,

00:27:51oxhails and cockles with sam-fi,

00:27:52but it's changed throughout the years,

00:27:53and today we're going to do a pan-fi brill,

00:27:55slow-cooked oxtail,

00:27:56so it's in red wine sauce for about 10 hours,

00:27:58cooked cockles and monk's beard,

00:28:00then we do a quick sauce from the cockle juice

00:28:02with some creme fraiche.

00:28:04So, the base of this hasn't changed at all in 20 years.

00:28:07Wow, so you've got a bit of mountain,

00:28:09a bit of sea, surf and turf.

00:28:10It just really shows whales.

00:28:12I think 20 years ago, it showed whales at its best,

00:28:15and I still think it shows whales at its best,

00:28:16because I do think we have one of the best larders on the planet

00:28:20who can't compete with anybody without ingredients.

00:28:22Yes, well, I agree wholeheartedly,

00:28:23and we've got Phil here who will judge us the whole way.

00:28:26Of course he will.

00:28:27What about cockles, Phil?

00:28:29Because these are something that we had loads as kids,

00:28:32with a bit of vinegar.

00:28:33Oh, yeah, yeah.

00:28:34Have you ever had cockles with a bit of vinegar on?

00:28:35Not just with a bit of vinegar, not as simple as that.

00:28:37I've had cockles before,

00:28:38and I grew up with a lot of shellfish as well in Malaysia.

00:28:41We had some really wacky ones.

00:28:43We had, like, sea snails.

00:28:45Yeah.

00:28:45They have a little, like, sharp bit pointing out of the shell.

00:28:48Yeah.

00:28:48Like that, and you grab the sharp bit and you just go...

00:28:51Delicious?

00:28:52Delish.

00:28:52Yeah.

00:28:52I was a weird kid, man.

00:28:53Yum.

00:28:55So we're going to cook the cockles very simple.

00:28:57White wine, make sure the cockles are closed,

00:28:59means they're still alive.

00:29:00In a hot pan, they're going to take two minutes to cook,

00:29:02then you're going to pick them out of the shell for me,

00:29:03being a South Australian girl.

00:29:05Lovely.

00:29:05Do they take you right back to being a kid, cockles does?

00:29:08Yeah.

00:29:08So, Phil, new judge, as we said on the block,

00:29:11Ed Gamble's out of the way.

00:29:13Forget about him!

00:29:14So, last year, Phil Wang's here.

00:29:17You look like you're really, really enjoying it.

00:29:21Oh, great, I mean, I am.

00:29:21I mean, I get to sit there and eat the best food in the country,

00:29:24you know, and hang out with some chefs and cool guests.

00:29:27I mean, yeah, jobs don't get much better, really.

00:29:29But I was talking to Olly earlier on,

00:29:31and you and Olly obviously know each other very well,

00:29:33and I know about the WhatsApp, by the way.

00:29:36What?

00:29:37Er, nothing's proved.

00:29:38I know.

00:29:40I know that you love, you know, tested restaurants,

00:29:43tasted fine wines.

00:29:44Oh, yeah, yeah, yeah.

00:29:44See, you've got a good palate,

00:29:46but out of you and Ed Gamble,

00:29:48who's obviously a notorious foodie and also part of this group,

00:29:51who has the most refined palate, would you say?

00:29:55Oh, oh, that's interesting.

00:29:56I think, hmm, well, Ed's got four series of the show under his belt,

00:30:03so he's heard words like cremo and farce and...

00:30:09Cremo's just chocolate and egg, that's all.

00:30:11Yeah, I'm just smiling because I don't know what that means.

00:30:14Well, that's me on the show, this series.

00:30:17What's cremo?

00:30:18It's a chocolate and...

00:30:19An egg.

00:30:20Egg, yeah.

00:30:20A custard base.

00:30:21Yeah.

00:30:22Why don't they just say custard base?

00:30:24Because it's French.

00:30:25Don't say custard, they say cremo.

00:30:26Yes.

00:30:27Oui, oui, oui.

00:30:28Yeah.

00:30:28This is what I've learnt.

00:30:29It usually means some kind of paste.

00:30:31OK.

00:30:31If there's a word you don't understand on a menu,

00:30:33it's a kind of paste.

00:30:35But you've got Tom Kerridge and Lorna McPhee as well,

00:30:38who are both very, very brilliant.

00:30:40Yeah.

00:30:40And you get a taste...

00:30:42Oh, do you want me to unpick the cockles?

00:30:43Can you just pick the cockles?

00:30:44Let them cool down for a minute,

00:30:45so we've got six, seven minutes.

00:30:46Just pick them all down.

00:30:47And that's when you know they're cooked,

00:30:48when they're all opened.

00:30:49So if you have to force a shell open,

00:30:51leave it alone.

00:30:52It's no good.

00:30:52So, look at the size of them.

00:30:54No problem.

00:30:54They're so chunky, they're so juicy.

00:30:56They've given me a picking job now,

00:30:58because, as you will see...

00:31:00No blades near, Alex, please.

00:31:02No, no blade.

00:31:02It was a new blade.

00:31:03It was a new blade, wasn't it?

00:31:05It was.

00:31:06Very new.

00:31:07Very new.

00:31:07Very sharp.

00:31:08So, anyway, I'm on cockles now, which seems to be fine.

00:31:11You can help.

00:31:11May I?

00:31:12Have you washed your hands, Phil?

00:31:13Once in my life, at least.

00:31:15I'm sure they're very clean.

00:31:17Crack on.

00:31:18So, you get to taste all these foods alongside Tom Kerridge

00:31:21and Lorna McPhee.

00:31:23And the theme...

00:31:24Mac-knee, sorry.

00:31:25Mac-knee, like Nanny McPhee.

00:31:27Mac-knee, that's it.

00:31:28And the theme is British movies, isn't it?

00:31:32Yes, this series is all about film, British film,

00:31:35movies made in this country, starring people from this country,

00:31:38and each dish that the chefs come up with are themed around movies.

00:31:43And so, I feel like I've really lucked out, you know.

00:31:45Ed was so annoyed when he found out, you've got movies!

00:31:47Your first series, you've got movies!

00:31:49It's a great theme, isn't it?

00:31:51Yeah, it really is.

00:31:52And you just learn, not only is this country full of delicious food

00:31:55and great produce, but also incredible creative talent.

00:31:58Yeah, absolutely.

00:31:59What's been some of your favourites, then?

00:32:01The Lord of the Rings ones was really great.

00:32:03You actually felt like you were eating fish at a campfire

00:32:06with Samwise and Frodo.

00:32:09There was a delicious kebab dish by a Welsh chef

00:32:15that was based on nights out in Cardiff.

00:32:21Now you're talking.

00:32:23That was amazing.

00:32:23Chip Ali.

00:32:23Chips.

00:32:24Chip Ali.

00:32:25Chips?

00:32:26Did it feature chips?

00:32:27Yes, I think so.

00:32:28There you are.

00:32:29It's not a night out in Cardiff if there's no chips.

00:32:31Ah, dangerous!

00:32:32Dangerous!

00:32:33Oh, now it's coming open.

00:32:34Now it's coming.

00:32:35No, we can't use that.

00:32:37Yeah, they've been absolutely beautiful, beautiful dishes.

00:32:40Really impressive.

00:32:41No.

00:32:42Well, Bryn, you see, you didn't have a theme, did you, back in the day?

00:32:45We were cooking to celebrate the Queen's 80th birthday.

00:32:49Yeah.

00:32:49So that was...

00:32:50Well, I mean...

00:32:51That was the theme, wasn't it?

00:32:52That's good enough for a sort of something to work towards, isn't it?

00:32:56So then you got to the banquet in Series 1.

00:32:59Yeah.

00:32:59But then you came back for Series 2.

00:33:01Series 2, yes.

00:33:02And you were up against somebody we know very well on this show,

00:33:07Matt Tebbott.

00:33:07My good friend Matt, yes.

00:33:09And you won't like this, but of course, we found a clip.

00:33:13Let's have a look.

00:33:14What, 20 years ago?

00:33:14Yeah, here it is.

00:33:16Hmm.

00:33:17Wow.

00:33:17Oh, my goodness.

00:33:19Oh, handsome!

00:33:20The winner is...

00:33:21He looks like Bryn.

00:33:23Wow.

00:33:24Look a pruning.

00:33:24I've never seen that before.

00:33:26Wow.

00:33:27Oh, you look like babies.

00:33:30I've never seen.

00:33:31Isn't that so shy?

00:33:33Look at this.

00:33:36It's just not as polished as Bryn,

00:33:38and I guess, you know, I've always known that.

00:33:40He could out-cook me with his eyes shut.

00:33:43Or with a cold, even.

00:33:45Matt's a fantastic chef.

00:33:46A fantastic friend.

00:33:47Just unfortunately, he won us out to win.

00:33:49And I'm lucky that it was me, I suppose.

00:33:53Oh, Bryn!

00:33:54I've never seen that before.

00:33:55Little Bryn.

00:33:56Little Bryn.

00:33:56Thin Bryn.

00:33:57Little Bryn and little Matt.

00:33:58Thin, very thin and more hair.

00:33:59Yeah.

00:33:59You know what?

00:34:00The first thing I noticed is that even though he didn't win,

00:34:03it's Matt who's getting busy with the booze.

00:34:06Straight away!

00:34:07And also, he sent a little text from Australia, Bryn.

00:34:09He is trying to claim the win, because on the day,

00:34:12apparently, you had a cold...

00:34:13I did.

00:34:14...and used his taste buds.

00:34:16So, he's very graciously honouring this by taking the win for himself.

00:34:20Phil, would that pass as a judge now, as in somebody else tasting his food?

00:34:24Yeah, that's a technical win, I'm afraid.

00:34:25Technical win?

00:34:27Right.

00:34:28He's having better.

00:34:30He's having better.

00:34:31He's made a rod for his own back there.

00:34:34Careful what you say, Phil.

00:34:36But you know when you were a contestant on it?

00:34:39I mean, you just said there, when the clip before played,

00:34:42you said even the music takes you right back to that moment.

00:34:45It should be right back, yeah.

00:34:46It must be terrifying, mustn't it?

00:34:48You know, for the chefs who are competing.

00:34:50Well, I think it's a platform to really highlight

00:34:53and show what you can do.

00:34:54I think that was the biggest thing for me.

00:34:56I'd never done any TV before.

00:34:58I'd worked in very, very good places,

00:35:00so I think I could cook.

00:35:02But when you have to cook on TV for a competition,

00:35:04it's very, very different.

00:35:05Yeah.

00:35:05And I nearly didn't do the programme,

00:35:07because Big Brother was out at the time.

00:35:10I said no to it the first time,

00:35:11and then the great, or the late, Pat Llewellyn,

00:35:14that owned Optum TV, she called me up in the Welsh language,

00:35:16said, Bryn, ti naid hon, you're doing this.

00:35:19She didn't take no for an answer.

00:35:20So, really, when you meet great people like Pat Llewellyn,

00:35:23she forced me to do it.

00:35:25Yeah.

00:35:25And if it wasn't for Pat, I wouldn't be here today.

00:35:27But your path could have been very different then,

00:35:29couldn't it, if you didn't do that?

00:35:30Very different.

00:35:30And, Mike, you did Series 12, didn't you?

00:35:32Yeah, ten years ago, I was on it.

00:35:35How did you find it?

00:35:36It was an experience.

00:35:39Do you know what?

00:35:40I loved it.

00:35:41I was surrounded with amazing chefs Celine and Tom Kemble.

00:35:44Like, it was Wimbledon themed, super creative,

00:35:48brought out the best in me as a chef,

00:35:50but it was at a time in my life where my wife

00:35:52was seven months pregnant, I'd just opened a restaurant.

00:35:54It was a lot, I'm not going to lie, it was a lot.

00:35:57Yeah, and your theme was Wimbledon.

00:35:59Yeah, which was a great theme.

00:36:01It was a great theme.

00:36:02Fantastic.

00:36:02I had a lot of fun.

00:36:04OK, Bryn, oh, you're putting it on the plate.

00:36:06I'm just starting to plate up.

00:36:06The oxtail is on.

00:36:07So, this is oxtail, it's been cooked for about ten,

00:36:10twelve hours in red wine.

00:36:11So, all red wine, carrots, onions,

00:36:13and then the sauce, we just literally warm the oxtail

00:36:16back in the sauce.

00:36:17So, this is like the, you know, highlighting our Welsh farmers

00:36:21and what they did.

00:36:22And at the time, oxtail was very, very cheap.

00:36:25Yeah, but you say it's jumped up.

00:36:27It's no longer cheap, I'm afraid.

00:36:29It's become trendy, see.

00:36:30It's become very trendy.

00:36:31That's you, it's the Bryn effect.

00:36:31Well, I won't go that far.

00:36:33So, then we've got a nice piece of Bryl,

00:36:35just simply pan-fried, piece of monkfish,

00:36:38a monk's beard, sorry, but just in the pan,

00:36:40cooking the same juice as the fish.

00:36:41Salt, lemon juice, in with the cockles.

00:36:44So, we've got some back in the shell.

00:36:46That's classy.

00:36:46So, it's really about...

00:36:48That's why you're a chef.

00:36:48It just highlights what Wales has to offer.

00:36:52And this sauce, you know, back in the day,

00:36:54we were doing foams all over the place.

00:36:56So, this is just cockle juice,

00:36:58nutmeg, and creme fraiche.

00:37:00That is it.

00:37:00Very, very simple.

00:37:02It smells delicious, doesn't it?

00:37:04Foam it up.

00:37:04So nice.

00:37:06Jockey, though, you did say that foam is making a comeback.

00:37:09It's making a comeback.

00:37:10Wow.

00:37:11Yeah.

00:37:12But it's like everything, it's like jeans, isn't it?

00:37:14Skinny goes out, they come back in.

00:37:16Yep.

00:37:16I saw flares come and go, and come again.

00:37:18You know?

00:37:19Okay, so, Phil, come on here.

00:37:22Oh, please.

00:37:22Right, let's get you tasting this.

00:37:25That is it.

00:37:39You need a little bit of everything, isn't it?

00:37:40Go for it.

00:37:40Yeah, yeah, yeah.

00:37:41And you go for the octel first.

00:37:42Oof.

00:37:43He's got a good forkful.

00:37:44Oh, look at this, look at that, all three.

00:37:47We're just saying with Mike as well,

00:37:49how all those things that are humble come back,

00:37:53I mean, become more expensive now because it's trendy.

00:37:55Yeah.

00:37:56That's spectacular, though.

00:37:57Yeah.

00:37:57Not only the flavours are sort of contrasting,

00:38:00but the textures.

00:38:01You've got the lovely soft fish,

00:38:03you've got the lovely meaty beef,

00:38:05but then that chewy, the chewy clam there.

00:38:08He saved himself.

00:38:08He's having the fried rice, isn't he?

00:38:10And the egg.

00:38:11He saved himself.

00:38:12So comforting.

00:38:14So, what would you like Phil to eat at the end of this show?

00:38:17Bryn, you remind us what you're doing

00:38:20because, of course, you're in charge of Heaven or Hell.

00:38:22So, for Heaven, how have you interpreted it?

00:38:25So, Heaven is a very, very simple,

00:38:26I say simple, but fried, mushroom fried rice,

00:38:29with shrimps in there,

00:38:30then we've got some soy sauce,

00:38:31some fish sauce in there,

00:38:34crispy egg on top,

00:38:35and then we've got some pickled cucumbers

00:38:36with some chilli rolled in there,

00:38:38kimchi, which I know Phil's a big fan of kimchi,

00:38:40and then finish off with fresh chillies and coriander.

00:38:42Very nice.

00:38:43That's so good.

00:38:44And what if people want Phil to eat something

00:38:47he's not so keen on his health?

00:38:48Well, bulgur wheat, well, feta and bulgur wheat.

00:38:50We're going to do a feta and bulgur wheat salad.

00:38:52So, we're going to keep the feta nice and chunky,

00:38:54so we're going to force you to eat it.

00:38:55A nice spicy bulgur wheat salad,

00:38:58and then topped off with some beautiful Welsh rump of lamb.

00:39:00So, just a combination of the two.

00:39:02You love lamb, right?

00:39:03I love lamb so much.

00:39:04Favourite meat, favourite meat.

00:39:05So, it's a win-win in a way.

00:39:07It's a win-win.

00:39:08Well, the choice is yours,

00:39:09so just log onto the website now

00:39:11and have your say.

00:39:12It's neck and neck at the moment.

00:39:14What is it?

00:39:15You're like, this could tip either way.

00:39:17Right, as promised, here's Rick Stein.

00:39:20Better Late Than Ever.

00:39:21He's on his Malaysian travels,

00:39:22and this week, he's getting spicy in Malacca.

00:39:31From Langkawi, I thought I'd skip the rain and head back south to Malacca.

00:39:36Before Penang became famous as a place to trade,

00:39:39Malacca had already become a melting pot of cultures,

00:39:42all centred around spice.

00:39:45The Portuguese were the first Europeans to bring spices to the Western world from here.

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

00:39:56And then, around a couple of hundred years ago, the British took control.

00:39:59I learnt all this from a brief visit to the museum.

00:40:03Food is a history all of its own.

00:40:05They've even got a replica Portuguese trading ship down at the old docks to amuse the tourists,

00:40:12and, more importantly, to remind them of Malacca's significance in the world.

00:40:16I think you really have to come to somewhere like Malacca

00:40:20to sort of really feel the importance of spice historically to our own country.

00:40:26I mean, it's only when you sort of smell the smells and feel the heat

00:40:31that you realise that spice here virtually grows wild, and it's cheap.

00:40:37It would have been so cheap.

00:40:39But take those spices which would be so distant to life in the 13th, 14th, 15th century in Britain

00:40:47and bring them there.

00:40:48No wonder they fetched such enormous money.

00:40:51I mean, apart from anything, half the stuff I imagine that they ate there

00:40:55was sort of verging on the rotting,

00:40:57so it had an enormous import in making food palatable and pleasant.

00:41:03But just think of the sort of...

00:41:04..the smell of something like nutmeg or cinnamon or cloves or even pepper

00:41:09to somebody in the 14th century in England, how exotic it would be.

00:41:14It would be like...

00:41:15It would be more wonderful than gold.

00:41:18One of the food styles in Malaysia that I haven't seen much of so far is nonya.

00:41:23That's a mixture of Malay and Chinese.

00:41:26And here, I've been told by Chef Wong,

00:41:28is the place to try it run by two cousins, Amy and Florence.

00:41:32Florence is the chatty one.

00:41:34This is my lovely cousin. We grew up together.

00:41:37Very nice to meet you.

00:41:38So, what are you cooking today?

00:41:39Yes, today we're going to cook a special dish.

00:41:42It is called spicy chicken.

00:41:43Our food has got influences of Malay and Chinese.

00:41:47That is, we use Chinese ingredients.

00:41:50For example, we have black mushrooms, we have light soya sauce, dark soya sauce,

00:41:54and then we have the Malay herbs and the Malay spices.

00:41:56These two combinations are this, I tell you, reese mine.

00:42:01When you eat them, all your senses will fly up to the sky.

00:42:06This paste is made from red chillies, both fresh and dry, then shrimp paste,

00:42:11galangal, lemongrass, shallots, garlic and candle nuts,

00:42:15and it's all put into a blender.

00:42:17This is very important.

00:42:18The secret in producing a good curry is to cook until it is fragrant.

00:42:24And that is when the oil surfaces to the top.

00:42:27Our nonya technique of cooking, the fire must never be high.

00:42:32It should be just moderate.

00:42:33So it goes on slow fire, then the thing gets radiant,

00:42:36then the fragrance is better.

00:42:38Patience.

00:42:39Patience, baby.

00:42:40Just while the curry is cooking gently,

00:42:43tell me, is nonya food as popular as ever,

00:42:46or is it increasing in popularity?

00:42:48Unfortunately, it is.

00:42:49It is a slowly dying art, you know,

00:42:51because people nowadays, they don't take the time to do the food properly.

00:42:56And also our parents at that time, when they cook,

00:42:58they'll just, you know, say,

00:42:59oh, this is about ten chillies and these onions like that.

00:43:02So the children, therefore, because their parents are excellent chefs,

00:43:06so they don't learn.

00:43:07But we, Amy and myself, I don't know, at this age,

00:43:10we feel that we want.

00:43:11We want the future generations to know about that food

00:43:14that is lasted about 600 years.

00:43:16That's lovely.

00:43:18Right.

00:43:18As you see, the oil has surfaces to the top, Amy,

00:43:22and then it produces a wonderful aroma.

00:43:27We are going to put in our chicken.

00:43:28There you are.

00:43:29And we will stir fry it.

00:43:31Once the chicken is cooked about five minutes,

00:43:34I'm going to put in lemongrass.

00:43:36Lemongrass.

00:43:37So that's more lemongrass.

00:43:39More lemongrass.

00:43:39But some in the paste.

00:43:40Only two in the paste.

00:43:42And then this.

00:43:42If you have.

00:43:43If you don't have, it doesn't matter.

00:43:45OK.

00:43:45I'm going to bruise it to extract more flavour.

00:43:47OK.

00:43:48Here we go.

00:43:49Wow!

00:43:50So you must have this big liver.

00:43:59Florence, I can't help noticing as soon as you started cooking,

00:44:02you've come to life.

00:44:03I mean, cooking must mean an awful lot to you, doesn't it?

00:44:07I love cooking and I love eating.

00:44:09Because I feel that when you know how to cook, you can eat your food anytime you want.

00:44:13But if you depend on others, right, to cook, then you have to wait for them until they are ready.

00:44:19You say, can I have this? I have no time now.

00:44:22Later.

00:44:22Yeah.

00:44:22I mean, what I'm sort of thinking now is you're very petite and Amy.

00:44:26You're very neat and wonderfully nicely dressed.

00:44:30The idea of somebody like you or your mother or grandmother sort of banging and banging and banging.

00:44:36But I watch you whacking that lemongrass.

00:44:39So you've got to, absolutely.

00:44:41This is going to the gym.

00:44:44And she also, we do line dance, you know.

00:44:47Do you, darling?

00:44:48Yes.

00:44:48To be healthy, we have to eat a balanced diet.

00:44:51We have to exercise well and we have to sleep well.

00:44:54And on top of that, we must be very kind.

00:44:56We must share our knowledge.

00:44:57Whatever you have, no secrets.

00:44:59Except, as I said, you share everything in the world except husband.

00:45:03Oh, my God!

00:45:05Sorry, sorry.

00:45:06It's all right.

00:45:07It's all right.

00:45:08It's all right.

00:45:08Okay.

00:45:09That's it.

00:45:10Okay.

00:45:11Now.

00:45:13Ah.

00:45:14Okay.

00:45:15Now, Rick.

00:45:16Can I take it?

00:45:18And then try.

00:45:21That's got so much flavour.

00:45:24Rick, we are in business.

00:45:27They were great girls.

00:45:28But what crossed my mind was what happens when Florence and Amy and people like them give up cooking and

00:45:34passing on this knowledge.

00:45:41Oh, blimey Rick, you were right. Florence really was the chatty one.

00:45:45Now then, still to come, Olly Smith has some delicious drinks all made by women in celebration of International Women's

00:45:52Day.

00:45:52And what do you want Bryn to make at the end of the show?

00:45:55Will it be Phil's food heaven, fried rice with crispy egg, mushrooms, shrimp and kimchi?

00:46:01Or is food hell a feta salad with, yeah, spiced bulgur wheat, but Bryn sweetening the pill with some delicious

00:46:08Welsh lamb?

00:46:09We shall convert you, Phil Wang.

00:46:11Log on to the Saturday Kitchen website now and have your say.

00:46:15Okay, Jackie, let's get into it.

00:46:17Yes.

00:46:18Because this is a real showstopper of a dish.

00:46:21Tell us again, what is the name of the dish?

00:46:23It is called Banga rice and it is made with palm nut cream and we're going to serve it with

00:46:28some lobster.

00:46:29Lovely. So first of all, Banga rice.

00:46:32Yes.

00:46:33Now then, explain what that is.

00:46:36So, when you do palm nut cream it's called Banga, but this version of it is going to have spices

00:46:42in it.

00:46:42We've got palm nut cream, we've got peppers and as I said, the spice and it's made into like a

00:46:51rich seafood broth.

00:46:54Nice.

00:46:54And then the rice is cooked in it.

00:46:55Because earlier on we were just smelling the spice that you're going to use and it smells incredible.

00:47:01You see, you can order this online.

00:47:03You can order online.

00:47:04It's available.

00:47:04It's available online.

00:47:05Have a sniff.

00:47:06It's got like six, seven different spices in it.

00:47:09What is it?

00:47:10Yeah, it's Banga spice.

00:47:11It's called Banga spice.

00:47:13I promise you, it's not a made of word.

00:47:15It's called Banga spice.

00:47:16It's so nice, isn't it?

00:47:18Yeah, it's super like peppery and spicy.

00:47:20Yeah.

00:47:20Very complex.

00:47:21Yeah, super complex.

00:47:22I'll take that back because we might need it for Banga rice.

00:47:24Yes, I'll take it back.

00:47:26Shh.

00:47:26And you were saying you're using lobster tail because we're celebrating.

00:47:30We're celebrating, as we said at the beginning of the programme, your Michelin star and the fact that you've retained

00:47:35it.

00:47:36Retained it, yes.

00:47:36Which is unbelievable.

00:47:37I think a round of applause.

00:47:39Amazing.

00:47:40Very, very beautiful.

00:47:41So we go in, we're pushing the boat out, we're using lobster tail.

00:47:45But of course, if somebody wanted to make the dish and they didn't want to spend quite that much, they've

00:47:50got options.

00:47:51They've got options.

00:47:52But you can use frozen lobster tail.

00:47:55Yeah.

00:47:55You can use firm white fish, some prawns as well.

00:48:00And yeah, you can just push the boat out as well.

00:48:03Nice.

00:48:03And you can turn this into like a mid-day, mid-week, mid-week dish with using just different kinds

00:48:11of fish.

00:48:11It's supposed to be really regional and very, it's like with everything good.

00:48:19It's peasant food.

00:48:20And since then, it's kind of graduated into something else.

00:48:24If you're doing, you've got some spoon there.

00:48:28If you are celebrating, then you have a different kind of shellfish.

00:48:33I'm going to make your green, I'll call it a sauce, you'll call it something else.

00:48:38Let's just call it a sauce, a green sauce.

00:48:40A sauce, fine.

00:48:41Okay, great.

00:48:41I'm going to chuck everything into this blender here for you.

00:48:45Fine.

00:48:45And now then, let's talk about your restaurant.

00:48:48Because what I couldn't believe about you is, oh my God, the only black female to own a Michelin-starred

00:48:55restaurant in the world.

00:48:57In the world.

00:48:59Incredible.

00:49:00But your background wasn't in cooking, was it?

00:49:03I used to be a health and safety advisor.

00:49:06Wow.

00:49:09So literally, health and safety, you worked doing lots of different jobs, didn't you?

00:49:14Yes.

00:49:14You didn't need to have a bit of security at one point?

00:49:17Yes.

00:49:17That was a long time ago.

00:49:19A long, long time.

00:49:19I've read a lot about you, see.

00:49:21Okay, I've got you.

00:49:23I thought we've expunged it from records, so you can find anything online.

00:49:28I found it.

00:49:29Good research.

00:49:30But then, I mean, you did sort of get into supper clubs.

00:49:33I did, for a while.

00:49:35It was really hard.

00:49:37Yeah, you've worked so hard.

00:49:38Doing supper clubs.

00:49:38It's so hard.

00:49:39And then, eventually, through a competition, you got your restaurant.

00:49:44There was a competition in Brixton Market at that time, and I put in for it, and I won, surprisingly.

00:49:54Yeah, one surprise, and one of the, what's it called, the prize was to have a place in Brixton for

00:50:02three months.

00:50:04Like a pop-up.

00:50:05Like a pop-up for three months.

00:50:07Pandemic happened, and then we opened during the pandemic, actually.

00:50:12Amazing.

00:50:13So, your restaurant is called Shizuru.

00:50:16Shizuru.

00:50:17Where is it?

00:50:18It is in Fitzrovia, and Shizuru means the silence that descends when food arrives.

00:50:25Poetic.

00:50:26Love that.

00:50:26Very nice, isn't it?

00:50:27Beautiful name.

00:50:28Before we talk with us on the menu there, let's just recap what we're doing here.

00:50:32So, what I've just done was to put in the, I've toasted the rice off a bit.

00:50:37Okay.

00:50:38And it's really nice if you can toast rice, because it makes it really, what's the word?

00:50:44It makes it, it gives it like a toasted flavour.

00:50:47And also, when you toast the rice, you will never get it mushy.

00:50:51It will be nice and fluffy.

00:50:54Ah, it will be crispy.

00:50:54It will be crisp, nice and fluffy.

00:50:55But also, when you do that, it was just going to give it like different textures in the middle as

00:51:02well.

00:51:02So, you get some soft, you get some nice and toasted bits as well.

00:51:05Lovely, like that little sort of crispy bits you get at the bottom of a paella.

00:51:10I'm going to say paella, I know.

00:51:13Paella dish.

00:51:14You know, where you find those little bits everybody likes at the bottom, isn't it?

00:51:17Yeah, yeah.

00:51:18Yeah, very nice.

00:51:19And tell us about this ingredient here.

00:51:21So, that is the pam not cream.

00:51:23Pam not cream and we've got coconut cream in this.

00:51:26So, when I toasted the rice, the broth that I put in is the seafood broth.

00:51:32Yeah.

00:51:32And that is the banga.

00:51:33So, in that is the pam not cream, coconut cream.

00:51:37And then you've got this lovely spicy.

00:51:40Oh, now this is interesting.

00:51:41Friends of selling.

00:51:43So, it's really aromatic, very smoky.

00:51:47I'll take it for a smell.

00:51:49Yeah, it's almost like you're using black cadmone, but it's...

00:51:53Mmm.

00:51:53It's very smoky.

00:51:54Very smoky, isn't it?

00:51:56Very smoky.

00:51:56And with that you could do different things.

00:51:59All a lot.

00:52:00In the restaurants, we use it as savoury and then we use it as sweet fish.

00:52:04Yeah, it's lovely, isn't it?

00:52:05Get enough fire.

00:52:05Do you need it back?

00:52:06Yeah, yeah, yeah.

00:52:08Lapsang sushant tea, some of that.

00:52:09It's crucial.

00:52:11Ah, yes.

00:52:12But you can order all of this online.

00:52:14You can order online and that's the beauty of all online these days.

00:52:19You can get virtually anything online.

00:52:20And am I right to say that this is going on your lunchtime set menu?

00:52:25Yes.

00:52:26This is on our set menu.

00:52:28At the moment, we're closed for a week.

00:52:30Yeah.

00:52:30We're trying to do like a refresh.

00:52:32We've been so blessed in that we returned the star.

00:52:36And it's all down to the team.

00:52:38Everybody's been really amazing.

00:52:41Very nice.

00:52:43And do you know, I love a set menu because I just sometimes think if you go to a new

00:52:47restaurant

00:52:47where it's cuisine that you're being introduced to, I would spend ages thinking, well, you

00:52:52know, what shall I pick?

00:52:53What's good?

00:52:55Asking the waiter what they suggest.

00:52:56But this, well, this takes the stress out of it, doesn't it really?

00:52:59When we first started, that was what we found.

00:53:02We realised that lots of people couldn't, they didn't know anything about the dish,

00:53:07the dishes that we put on the menu.

00:53:09And we just wanted to make it more accessible and people to be, to remove as much friction as

00:53:16possible when people are dining.

00:53:18Yeah.

00:53:18You just want to come, enjoy yourself.

00:53:19You don't want to think about any other stuff.

00:53:22I've got-

00:53:22We all make enough decisions in life as well.

00:53:24I spend my day with decisions.

00:53:25I just feed me.

00:53:27Just feed me.

00:53:28Something nice about that.

00:53:29So you obviously say, you know, what do you like?

00:53:31Vegetarian?

00:53:32Yeah.

00:53:32And then go for it.

00:53:33And then go for it.

00:53:34Throw the wine pairings in as well.

00:53:35So it takes the heat out of it.

00:53:36Oh, I guess the wine in there.

00:53:37He always gets the wine in there.

00:53:39And you prefer French wine in your restaurant, don't you?

00:53:43We do.

00:53:44We do.

00:53:44Oli, have you got any French wine?

00:53:45I've totally got some French wine.

00:53:47Right, good.

00:53:47Yes, I have.

00:53:47Excellent.

00:53:48Excellent.

00:53:49This is quite full.

00:53:51Okay.

00:53:53Stop it.

00:53:54I think it'll be fine.

00:53:56We'll whizz it up now, guys, and that'll be that.

00:53:58Whizz it up.

00:53:58Put a lot of the lemon juice in there.

00:54:00Okay, loads.

00:54:00Or lime juice as well.

00:54:02Okay.

00:54:02Now, rice is a bit of a tricky one, isn't it, to get right?

00:54:05I mean, not for you guys on the table over there, but for a lot of people, rice is the

00:54:10thing that they struggle with.

00:54:12So, how long have you cooked that for?

00:54:14So, this has been cooking for 35 minutes.

00:54:18No, 45 minutes.

00:54:1945 minutes.

00:54:2145 minutes.

00:54:21Okay.

00:54:21Is that quite a long time for rice?

00:54:24No, because for us, we like it.

00:54:29Some people like it a little bit chewier.

00:54:32We like, for this dish, you like it a little bit soft.

00:54:35Okay.

00:54:36All right.

00:54:36And the interesting other thing about your restaurant is that actually people can't book

00:54:40to go on the weekend, can they?

00:54:41Because?

00:54:42Because we're closed at the weekend.

00:54:45We're closed on the weekend.

00:54:46We're closed on the weekend.

00:54:47We're closed on the weekend.

00:54:48You shifted uncomfortable.

00:54:50What was that about?

00:54:52You were like, oh, okay, that's a nice idea, but no.

00:54:55I'm sure my staff would like me to close on the weekend.

00:54:57But I work the weekend.

00:54:59Yeah.

00:54:59Yeah, you do.

00:55:00Yeah.

00:55:00And your bank manager definitely doesn't work.

00:55:02Look, the thing is, we've realised that it just gives people great work-life balance.

00:55:07Yeah.

00:55:08And we've been able to return great staff because of that.

00:55:11Now, I love this.

00:55:12After putting all of that in there, there's one I made earlier.

00:55:16Yes.

00:55:16So, you see, we could have...

00:55:17But anyway, that's how you make it.

00:55:19You whizz it up, and there it is.

00:55:20And there it is.

00:55:21Okay, let me clear some of these plates.

00:55:23Oh, I didn't even tell you.

00:55:24I forgot to say about the broth, actually.

00:55:26Go on.

00:55:27Tell us about the broth.

00:55:28In the broth, we have all of these nice, lovely things in front.

00:55:32We've got some langoustine shells.

00:55:34We've got some smoked cod, just to give it a little bit of smokiness, as well as that spice

00:55:39that goes in there.

00:55:41And those creams, butternut and...

00:55:45Butternut.

00:55:45Yeah.

00:55:46Ham nut and coconut cream, as well as some...

00:55:52Yeah, that's it.

00:55:53Well, it all looks delicious.

00:55:54So many flavours in there.

00:55:56Yes.

00:55:57Tell us, what are we calling it?

00:55:58We're calling bangin' banga rice with lobster tail.

00:56:03Nice.

00:56:09OK, let's take this over.

00:56:11Who wants it?

00:56:11Don't fight.

00:56:12We all do.

00:56:13Well, sorry, but it has to go to Phil Wang, our judge.

00:56:16Head judge.

00:56:17I feel like I'm getting professional tickets.

00:56:18You're the Len Goodman of today.

00:56:20Look at this.

00:56:20OK, go.

00:56:21Oh, my God.

00:56:23Dig in.

00:56:23And then, Oli, you said you've brought some French wine.

00:56:26I've got French wine for Jockey, absolutely, because I know that her cooking really pairs

00:56:30well with the profile of French wines, and this is a French wine from Alsace.

00:56:34Oof.

00:56:34And everybody in the wine trade loves wine from Alsace.

00:56:37Chefs love it.

00:56:37You can see it by the flute-shaped bottle.

00:56:39It's easy to pick out.

00:56:40It tends to be white wines, rich, opulent.

00:56:43Oh, my God.

00:56:43Isn't it good?

00:56:44Cheers, Jockey.

00:56:44Cheers.

00:56:45It's in a rain shadow.

00:56:46So, basically, it gets loads of sunlight.

00:56:47This is the Cove de Bebenheim Pinot Gris Reserve.

00:56:50£12.25 in Waitrose.

00:56:52Pinot Gris tends to just be really peachy.

00:56:54Same grape as Pinot Grigio.

00:56:55They've ripened it for longer here, so you get loads of texture to go with the coconut

00:56:58and loads of flavour, that sweetness to pick up on the lobster as well.

00:57:02Scrumptious wine.

00:57:03Made by Ellen George as well, a woman.

00:57:05So, happy International Women's Day.

00:57:06Sweet, but not too sweet.

00:57:08Yeah, fruity, I'd say.

00:57:09Really fruity.

00:57:09Fruity, yellow and round.

00:57:10Yeah.

00:57:11Alsace, great wine to go pair with food.

00:57:13It's a real...

00:57:14One of the best wines, I think.

00:57:15Well, let's ask Phil Wang.

00:57:17What do you think?

00:57:18I mean, first of all, that is banging.

00:57:20That's delicious.

00:57:21The way the seafood flavours are fused through the rice is just spectacular.

00:57:25Is that your favourite so far?

00:57:27On the...

00:57:27What?

00:57:28On the dish?

00:57:30Right on the spot.

00:57:31She's stitching you up.

00:57:33Yeah.

00:57:34Which one is your favourite?

00:57:36I feel a little...

00:57:37I feel a little surrounded, to be honest.

00:57:39Yeah, the wine's your favourite.

00:57:40But clearly the wine is your favourite.

00:57:41The wine.

00:57:42Yes, that's right.

00:57:43Yes.

00:57:43Very nice.

00:57:45Right then, let's take a tootle down the Thames with my dear friend, Dame Mary Berry.

00:57:49She's heading to a very fancy lunch with a dear friend of this show, the late great Michelle

00:57:54Rue Senior.

00:57:55Yeah.

00:58:05This is one of the Thames' most famous restaurants.

00:58:09I've never turned up at the waterside by a boat.

00:58:13Lucky me.

00:58:18I'm very excited.

00:58:21What?

00:58:22There we are.

00:58:24The waterside inn has held its three Michelin stars for 34 years, the longest of any restaurant

00:58:32in the country.

00:58:35It may be famed for fine dining, but the Rue family are devotees of divine comfort food.

00:58:44My goodness, isn't it lovely to see you, Mary?

00:58:47I'm very thrilled to be here.

00:58:50Are you going to join me?

00:58:51I would love to.

00:58:52It's a pleasure.

00:58:54Michel Rue is the restaurant's founder.

00:58:56You've got the view there, which is beautiful.

00:58:58But since 2002, his talented son, Alain, has been in charge of the kitchen.

00:59:05Now with head chef, Fabrice Ouren.

00:59:09The dish I'm going to serve Mary as the main course is going to be venison.

00:59:15The meat is wrapped in pastry, and I think that really is comfort food.

00:59:19I just hope she likes it.

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

00:59:31on making Mary happy.

00:59:39Ah-ha.

00:59:40Doesn't that look sheer perfection?

00:59:43It's beautiful.

00:59:44It's a good thing to cover it.

00:59:46It's theatrical.

00:59:47I love the show.

00:59:48You know when...

00:59:49You're a showman anyway.

00:59:50Yeah, a little bit.

00:59:52The venison Wellington has a mushroom duxelles with a chicken mousse.

00:59:57It's made richer by a blackcurrant sauce.

01:00:01Look at that pastry.

01:00:03You know that pastry, you can buy it in the shop.

01:00:05That's my line, not yours.

01:00:07No, no.

01:00:08But, you know, with 26 chefs in the kitchen, six pastry chefs, we do have a pastry.

01:00:16We make it.

01:00:18Bon appetit.

01:00:19Mmm.

01:00:21Good seasoning, bring up the flavor.

01:00:24Mmm.

01:00:25It's cooked to perfection.

01:00:27It doesn't get better than this.

01:00:30Though if I know the kitchen, there'll be more to come.

01:00:36Apple tart, which is an upside-down apple tart, is the most comfy dessert you can have.

01:00:43My grandma used to prepare that.

01:00:45My mum used to prepare that.

01:00:46I think that says it all.

01:00:48The past, on the left.

01:00:50Yes, sir.

01:00:55Wow!

01:00:55Oh, wow.

01:00:57Got the shine on that tart tart.

01:00:59That's beautiful.

01:01:00Look at the shine, the glaze.

01:01:02It's beautiful.

01:01:03It's comfort food.

01:01:04It's real food.

01:01:05Of course, the apple is beautifully tender.

01:01:08The thinnest of pastry.

01:01:09Yeah.

01:01:12And it's food you can eat any day.

01:01:15It's not fancy food, you see.

01:01:18Well, I'd call it reassuringly fancy, but I get the point.

01:01:22I don't have a Michelin star, but I do have a pear pudding that you'll just want to dive into.

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

01:01:42I'm going to add the milk, followed by 175 grams of self-raising flour, one teaspoon of bicarbonate of soda,

01:01:55and a couple of eggs.

01:01:57And I've got two tablespoons of black treacle.

01:02:00Don't overdo it, because if you put too much, you'll get a shock.

01:02:03It'll rise and then drop down in the middle.

01:02:10Another whiz, and the sweet sticky mixture is almost there.

01:02:14That's about right.

01:02:16And the consistency is a really thick batter.

01:02:24Add a tin of chopped sweet pears.

01:02:27And you see it's a lovely toffee colour, and the brown sugar gives it that wonderful flavour.

01:02:36Then into the oven for 40 minutes at 180 Fahrenheit.

01:02:43Now for the glorious toffee sauce.

01:02:46And there's a lot of it too.

01:02:48You're not going to run out.

01:02:49This is truly decadent comfort food, so I'm not holding back.

01:02:54100 grams of butter and 175 grams of light muscovado sugar.

01:02:59Two tablespoons of black treacle.

01:03:03Every scrap going in.

01:03:06Add half a teaspoonful of vanilla extract and 400 ml of double cream.

01:03:13Now I'm going to stir that until all the butter has dissolved.

01:03:18At the moment, it runs straight off the spoon.

01:03:21But we want it thicker than that, so it will float on top of the pudding.

01:03:29Time's up. Let's get it out.

01:03:37Oh, it smells lovely.

01:03:40A few delicate pear slices on top, and we're ready for the luxurious toffee sauce.

01:03:47It's just beautifully silky.

01:03:51It does look good, doesn't it?

01:03:52Most tempting.

01:04:05Oh, thank you, Mary.

01:04:07I'll pop round for a slice of that.

01:04:08Right then.

01:04:09The website vote is now closed, and we'll soon find out whether it'll be food heaven or food hell for

01:04:15Phil.

01:04:16Now tomorrow is International Women's Day, everybody!

01:04:20There you are.

01:04:21So to make sure we celebrate in style, Oli here has lined up an array of drinks, all made by

01:04:28wonderful women, Oli.

01:04:29I have.

01:04:30It's been a traditionally male-dominated industry, but I think, you know, I've chosen these because they are delicious, they're

01:04:35all doing good things, and also they are all made by women.

01:04:38So we're going to kick off...

01:04:39Very exciting.

01:04:40...with a fizz.

01:04:41Surely, yes.

01:04:41An English glass of bubbly, and this is made by Mary Bridges.

01:04:45She became the oenologist at Gusbourne when she was 30.

01:04:48Now, oenologist is just a fancy word for a winemaker, and it's all the chemistry and all the technical stuff,

01:04:53but what I like about Mary is she does everything by sort of touch and feel as well.

01:04:56Not just by numbers, it's like looking at the colour of it, tasting it.

01:05:00How about that?

01:05:00Oh, cheers, Mary.

01:05:02Well done.

01:05:02Honestly, it's all about, you know, in quality fizz, you basically want tiny bubbles, you know, and loads of them,

01:05:08and Gusbourne just deliver every time.

01:05:09This is their Brute Reserve 2022, 40 quid available on there.

01:05:13It's like a great champagne.

01:05:14Yeah, totally.

01:05:15I think you could totally talk about them in the same breath.

01:05:17I think English fizz is really up there with the quality, and for a special occasion, celebrating International Women's Day.

01:05:22Well, exactly.

01:05:23It's a bit of bubbly.

01:05:23All right, and then, of course, we have to have some pink in there.

01:05:26You do, and I've felt spring coming, I've felt it rising, and it's nearly rosé time.

01:05:30Oh, it is.

01:05:31Despite the rain, Ollie, it's nearly here.

01:05:33Oh, it is.

01:05:33It's nearly there.

01:05:34This is Nzuzu Rosé.

01:05:36It's a great project from South Africa made by Kaylin Winscott, and she and her family come from Salary's Pass,

01:05:42and this is all about empowering the local people, the people who work in the vineyards, the people who work

01:05:46in the winery.

01:05:47It is a black economic empowerment company, and it's all about celebrating and giving back to that community.

01:05:53So the artwork is from the local people.

01:05:55This is a tenner in Morrison's, great value, good fun, and I just think it's one of those wines, you

01:05:59know, springs on the way, summer's coming.

01:06:01Oh, get in.

01:06:02How much fun is this, by the way?

01:06:04I feel like I'm on a stag.

01:06:05This is ridiculous.

01:06:06Can I do this here?

01:06:07And look at the bottle.

01:06:08I love the bottle.

01:06:09Look at the bottle.

01:06:09Can I take it?

01:06:10Yes, please do.

01:06:11Look at the bottle.

01:06:12It's so nice, isn't it, the artwork on that.

01:06:14It's gorgeous.

01:06:15Very nice.

01:06:15In Zulu means benefit, and so it's a really great inclusive project.

01:06:20So it's good for you?

01:06:21Well, I would say it's for the benefit of all, Al.

01:06:24It gives you benefit.

01:06:24You can safely say, yes indeed.

01:06:26Okay, then we move on to a can of beer here.

01:06:29Yeah, so this is made by Sophie Derond, and this is Burnt Mills Brewery High Hopes Pale Ale.

01:06:34This is really kind of hoppy, fruity, scrumptious, £3.50 in M&S.

01:06:38It's a Suffolk-based brewery, but Sophie, she's won Brewer of the Year.

01:06:41She's all about celebrating, you know, international events as well.

01:06:45So tomorrow, International Women's Day, she's also doing her International Women's Collaboration Brew Day, which happens every year.

01:06:51So it is one of those, again, great projects.

01:06:53But ultimately, it's got to taste good.

01:06:55And this is the kind of beer.

01:06:57But that does.

01:06:57It is so fruity.

01:06:58I'm not a big beer drinker, but I quite like that.

01:07:01That's nice.

01:07:01It's so easy drinking.

01:07:03Isn't it?

01:07:04It's so classy.

01:07:04Very elegant.

01:07:05Very floral.

01:07:06Very floral.

01:07:07This is very dangerous, this whole situation that's going on here.

01:07:11You've got some lovely drinks.

01:07:12And the bottle on this one, this is a whisky, isn't it?

01:07:15It's a whisky.

01:07:16It's one of my favourite-looking bottles, and it's a project I absolutely adore.

01:07:20This is Nick Nian's Single Malt Whisky.

01:07:23It's a fabulous project by Annabel Thomas.

01:07:25An organic distillery, everything sustainable, net carbon zero, and just everything about

01:07:30what they do.

01:07:31It's recyclable, all of the waste goes back to the land.

01:07:34They use everything really intelligently.

01:07:36The distillery is fuelled by wood pellets from the local forest.

01:07:39And ultimately, it's got to be about the whisky.

01:07:41It tastes fabulous.

01:07:42And the thing is, whisky, I mean, can I say this?

01:07:45Traditionally, sort of a male drink.

01:07:47Massively.

01:07:47And what she's done is she's made a style of whisky that's unpeated, so it's not smoky.

01:07:52And that will appeal not just to newbies to whisky, but it just appeals to the next generation.

01:07:57Very elegant.

01:07:58Really elegant.

01:07:59Really elegant.

01:07:59But it still has that bit of smokiness about it, but not too much.

01:08:03It's not in your face.

01:08:04It's not in your face, yeah.

01:08:06It's nice.

01:08:06It's quite, it's very elegant.

01:08:08And you know, with the soda water, very drinkable actually, isn't it?

01:08:11Well, it's about, that's how they suggest serving it.

01:08:14And I think that's a really good way of opening up the flavours as well.

01:08:16So you're not getting whacked about the face with all the spirit.

01:08:18You can actually taste the whisky.

01:08:20And the word McNeil, it comes from the Gaelic, meaning Queen of Spirits.

01:08:24So it's a sort of defender of the land.

01:08:25It's just the most wonderful project.

01:08:27I salute McNeil.

01:08:28And then you could put water in the bottle, looks at you on the table.

01:08:31Yes, you absolutely could.

01:08:32Why not?

01:08:33And then we move on to this little one at the end here.

01:08:37This is a Virgin Mary, isn't it?

01:08:39It is.

01:08:40It's the Pickle House's Virgin Mary.

01:08:42And the Pickle House is Florence Chirot's project.

01:08:45Florence was in New York.

01:08:46She had a pickle back, which is when you have a shot of whisky and then a shot of pickle

01:08:50juice.

01:08:50Mike loves it.

01:08:51My drink of choice.

01:08:54I've never heard of that.

01:08:54Tough day in the kitchen, people.

01:08:55Tough day in the kitchen.

01:08:56Pickle back.

01:08:56It tastes great and it's sort of like the special sauce in the famous burger chain.

01:09:01Yes, yes.

01:09:02It tastes a bit like that, but it's moorish and scrumptious.

01:09:05She immediately was like, we need pickle juice back home.

01:09:08The pickle juice that she makes goes into this and it just has packed with flavour.

01:09:12A lot of flavour.

01:09:13A lot of flavour.

01:09:14Really rich tomatoes as well.

01:09:16Spicy as well.

01:09:16Yeah.

01:09:17It would be lovely, wouldn't it, on a plane?

01:09:19Yes.

01:09:20In fact, these are on planes.

01:09:21You can find them on trains.

01:09:22And I just think portable in a can.

01:09:24Fantastic project.

01:09:25They do do a boozy one.

01:09:27You can get a Bloody Mary.

01:09:28And if you wanted to customise this with Mezcal, tequila, whatever you like, vodka.

01:09:32But you don't miss it.

01:09:33You don't miss it.

01:09:34You really don't miss it.

01:09:34That's the thing.

01:09:34You don't miss it.

01:09:35It's like having a bit of feast out.

01:09:37It is.

01:09:37If I'm hungry, but we're not eating in a bar, I love one of these.

01:09:42It's a bit like a milkshake.

01:09:43Do you know what I mean?

01:09:44It's filling, isn't it?

01:09:44A very naughty, filthy milkshake.

01:09:46Yes.

01:09:48I like that.

01:09:50Yeah, well, I love it.

01:09:51But what about the table?

01:09:52Any favourites?

01:09:52Yeah, go on.

01:09:52Yes.

01:09:53So, they're all spectacular.

01:09:55I think it's close.

01:09:57But I think that rose is so elegant and at £10, incredible value.

01:10:01Because it's really, really, really sophisticated rose there.

01:10:04Yeah.

01:10:05Sparkling for me.

01:10:06Sparkly?

01:10:07You got the Gusborn?

01:10:08Very, very good.

01:10:08Expensive taste, sir.

01:10:10Very posh.

01:10:10Yeah.

01:10:11It's good, though.

01:10:12It's very, very good.

01:10:12It is very good.

01:10:13It's really well made.

01:10:14The beer is very, very good.

01:10:15The beer is so good.

01:10:16The beer is so good, yeah.

01:10:17Is that your favourite, Mike, would you say?

01:10:19I can't choose.

01:10:20I don't want to choose.

01:10:20I don't have to choose.

01:10:22You can't make me.

01:10:22They're all amazing.

01:10:23Look in Switzerland over there.

01:10:25And what about Jockey?

01:10:26Because, you know, you stick rigidly to French in the restaurants.

01:10:29I think I love the sparkling, followed by the beer and then the Bloody Mary.

01:10:36Amazing.

01:10:37Great choices.

01:10:37Amazing, yeah.

01:10:38I think all brilliant and a wonderful way to celebrate International Women's Day.

01:10:42Absolutely.

01:10:43Go on.

01:10:43Cheers.

01:10:44Get stuck in.

01:10:46We'll soon find out whether you voted for Phil's Food Heaven or Food Hell.

01:10:50But first, we are talking about regenerative farming.

01:10:53I can't even say.

01:10:54Regenerative.

01:10:54You did it well.

01:10:55You did it well.

01:10:55Regenerative farming.

01:10:57We were talking about it earlier with Mike, and lo and behold, look, here is Anna Hoare

01:11:00showcasing it in action at a beef farm in Ireland.

01:11:11Good, Doc.

01:11:11Bring them on.

01:11:12I'm here to meet Rory O'Reilly of Loch Mountain Farm, who's producing beef in a rather remarkable

01:11:18way.

01:11:18How's it going?

01:11:19Great to see you.

01:11:20Welcome to Loch Mountain Farm.

01:11:22Have you been doing this your whole life?

01:11:23I grew up here.

01:11:25I had the land in place.

01:11:26I had the family farm to take over.

01:11:27And I knew what I wanted to do.

01:11:29And I knew how I wanted to turn the farm into my vision of what it should be.

01:11:34Rory achieves his low impact vision for the farm with something known as mob grazing.

01:11:39The cows only graze a certain area of grass each day and are then gently moved to a new

01:11:45one with just one nod to modern tech.

01:11:48Is this like a portable electric fence?

01:11:51Yes.

01:11:51This allows me to move the cows every day.

01:11:54Hook that on there, and you're done.

01:11:57Instead of bringing in tractors and machinery to do the work on this farm, we try and let

01:12:01the cows do it.

01:12:02They will spread the manure every day.

01:12:05They're on the grass.

01:12:06Yeah.

01:12:06They'll eat the weeds.

01:12:07They'll control the shrubs and the hedgerows.

01:12:10It's based on the wild herds in Africa and the buffalo herds in America.

01:12:14How they travel from day to day.

01:12:16They trample a lot.

01:12:17They'd eat a lot.

01:12:18And then they'd move on.

01:12:19And then a month, two months later, they'd come back and there'd be lovely fresh green

01:12:24grass growing where they trampled, where they've left all their manure.

01:12:26So how do you bring your beef to market?

01:12:28Who buys this meat?

01:12:30I have cut out the middleman.

01:12:32So I direct sell my beef to houses and restaurants all around Ireland.

01:12:38So before an animal goes to the abattoir, it's pretty much sold.

01:12:41So it's like a mixed box of cuts that you sell?

01:12:44Yeah, we sell a 10 kilo box.

01:12:46So it'll have three kilos of steaks, three kilos of mints.

01:12:49We'll have a couple of roasts in there and we'll have a kilo of stew.

01:12:51That's brilliant.

01:12:52And because we do the mixed box like that, we can sell the entire animal and not be bringing

01:12:56anything home and nothing goes to waste.

01:12:59I'm really looking forward to getting a taste of Rory's stress-free meat.

01:13:06I'm going to use my favourite steak for this recipe and I feel like it is not celebrated enough.

01:13:12So this is anglette, but sometimes it's called hanger steak or flat iron.

01:13:17And it's usually from the belly side of the cow and it has a little bit more chew to it.

01:13:23But my goodness, it's bursting with flavour.

01:13:26So the first thing I'm going to get on are my chips or I guess these are probably a little

01:13:30bit closer to wedges

01:13:31in the size that I'm going to cut them.

01:13:34I'm going to pop them into a pot of water, put a pinch of salt in there as well.

01:13:38So I'm going to cook the wedges for about five minutes.

01:13:41So while that's kind of coming up to the boil, I'm going to marinate my steak in a little bit

01:13:47of kiwi.

01:13:48Yes, you heard me right. Kiwi, it's a great tenderiser.

01:13:53So I'm not marinating it for flavour of kiwi.

01:13:57The natural kind of enzyme that is in kiwi is going to help tenderise and break down the meat,

01:14:01which will actually make it more juicy when we go to cook it.

01:14:06I'm going to leave that for maybe 30 minutes.

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

01:14:15teaspoon of turmeric.

01:14:17A little bit of paprika.

01:14:20Woo!

01:14:22Turns out it's a lot of paprika.

01:14:24Mmm, that smells really good.

01:14:26Put a little bit of salt on here.

01:14:31Okay, so I'm going to use an air fryer here.

01:14:36Okay, we're probably going to cook the wedges for maybe about 20 minutes,

01:14:39but I'll check them halfway through.

01:14:42Right, so I'm just going to take my steak, just give it a good wash.

01:14:46When you're searing meat or fish, it's always good to make sure it's dry before you put it into a

01:14:52hot pan.

01:14:53This stops it sticking, but it also stops the water kind of having a reaction with your hot oil.

01:14:59Do a little seasoning of salt.

01:15:01And quite a generous amount of pepper.

01:15:05Right.

01:15:08It's that sizzle that you're looking for.

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

01:15:15to give you this caramelized kind of charred coating.

01:15:19And once you've done that, it's pretty much time to get your butter in.

01:15:23So on a medium heat now, so it's not the highest heat anymore.

01:15:27And I'm just going to add a little bit of garlic to the mix as well.

01:15:32So scrunch up the thyme.

01:15:33You're going to release all the flavor from the thyme if you do that.

01:15:36I'm just going to add a little dash of Worcestershire sauce.

01:15:40So we've got that lovely kind of spice of the black pepper,

01:15:43and we're just adding a little dash of Worcestershire sauce to kind of complement that.

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

01:15:54I think the wedges look so crispy.

01:15:58Right, it's time to carve my steak.

01:16:04I've just got some lovely lamb's lettuce here.

01:16:07I just have a nice vinegar here of red wine vinegar, a bit of olive oil,

01:16:11a little drizzle of honey, a pinch of salt.

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

01:16:20I'm just going to finish it with really simple,

01:16:22just a nice little drop of mustard.

01:16:36Oh, thanks so much, Anna.

01:16:38Right then, time to find out if it's food heaven or food hell

01:16:41for our friend Phil here.

01:16:43Now, as a reminder, it could be heaven,

01:16:45which was a mushroom and shrimp fried rice with kimchi or hell.

01:16:48Feta salad and spiced bulgur wheat made more alluring

01:16:51with succulent Welsh lamb.

01:16:54Thanks so much to everybody who voted.

01:16:56I can now reveal that 56% of you went for heaven.

01:17:04Yay!

01:17:07It's close, eh?

01:17:08Still very close to my comfort, but I'm happy with that.

01:17:11I'm happy with that.

01:17:12Thank you, everybody.

01:17:13OK, I'm going to pop the lamb back in the fridge

01:17:15because we don't want to waste it out.

01:17:17Oh, yeah, the 6%.

01:17:18Brilliant.

01:17:18So, Bryn, where are we starting with the rice bowl?

01:17:22So, we're going to start frying the mushrooms.

01:17:25We've got oyster mushrooms, shiitake mushrooms and enoki mushrooms.

01:17:28So, loads of flavour in there.

01:17:30Yeah.

01:17:31So, we're going to start frying off the mushrooms,

01:17:32then we're going to make a pickle and then,

01:17:35there's, miraculously, there's a stainless steel pan here.

01:17:38Look at that.

01:17:38So, maybe you could do your own fried egg.

01:17:40Oh, interesting.

01:17:41OK.

01:17:41Are you up for it, Phil?

01:17:42Yeah, you know, being on GBM has really raised my cooking game,

01:17:44so I'll be frying an egg today.

01:17:47LAUGHTER

01:17:49But, I mean, you did tell us all about the water at the beginning.

01:17:52Yes, yeah, yeah.

01:17:53So, we need to see the water trick.

01:17:54Getting nice and hot now.

01:17:55OK.

01:17:56Is this tap real?

01:17:57Yeah.

01:17:57OK.

01:17:58Everything you see is real.

01:17:59Everything's real.

01:18:02OK, so, like this, and then you just flick onto the...

01:18:05Do you have a camera on the pan?

01:18:06Yeah.

01:18:06Here we go, here we go.

01:18:08Oh, I see how they beat up and roll about.

01:18:10That means it's hot enough that it won't stick.

01:18:12That works so well.

01:18:14Yeah, so good, right?

01:18:15You'll be cooking on Great British Menu soon.

01:18:17Pretty soon, as long as there's a tap in there.

01:18:19We should say, though,

01:18:20because lots of people I've been watching this morning

01:18:22enjoying what you've said about Great British Menu,

01:18:24if they haven't seen it, where are we in the series

01:18:27and how can we catch it?

01:18:30We are...

01:18:30So, we just finished week two, which is Scotland.

01:18:34Yeah.

01:18:34Before that was North West.

01:18:38And it's going all guns blazing.

01:18:40It's on iPlayer, BBC2, and, yeah.

01:18:43Fantastic.

01:18:44So iPlayer.

01:18:44And more importantly, how did Wales get on?

01:18:46Have you done Wales yet?

01:18:47Not yet.

01:18:47We haven't got there yet.

01:18:48And I can't reveal...

01:18:49I cannot reveal how it goes.

01:18:52No.

01:18:53No spoilers.

01:18:54No spoilers.

01:18:55No spoilers.

01:18:55OK, so what have you got?

01:18:57The mushrooms in the pan.

01:18:58So we've got mushrooms in, a bit of salt,

01:18:59we're going to get them fried nice and quickly,

01:19:00take all the water out, and then we'll add the rice,

01:19:03spring onions and all the sauces.

01:19:04While I'm doing that, can you pick the coriander?

01:19:06Absolutely.

01:19:06Pick the coriander.

01:19:08In rehearsals, you've chopped it all.

01:19:09Listen, Bryn, listen.

01:19:10I feel like I'm part of the gang,

01:19:12because I've got a blue plaster.

01:19:13OK, you're good.

01:19:14You're in.

01:19:15You're in.

01:19:16Bony warm blue plaster, please.

01:19:17Not again.

01:19:18No, not again.

01:19:19Very sharp, very sharp.

01:19:20Very sharp.

01:19:20I'll pick the coriander.

01:19:21OK, what are we going to drink, Ollie?

01:19:23You should have some glasses under your counter there,

01:19:25Ralph, for the lads.

01:19:26But we're going to have some bubbly.

01:19:28Nice.

01:19:28And bubbly, it's a lovely pairing with this dish.

01:19:30I will.

01:19:31Without breaking the bank, top quality bubbly.

01:19:34There's a lovely story behind this one.

01:19:35This is Mademoiselle Marguerite Blanquette de Lemieux.

01:19:38Ooh.

01:19:38And Marguerite was a pioneering woman winemaker

01:19:40in Lemieux in the 1940s.

01:19:42So, you know, perfect for International Women's Day,

01:19:44but also the wine itself is amazing.

01:19:47It's made from the Mozak grape, which is local.

01:19:50And Mozak got its nickname Blanquette

01:19:52because the leaves go a little bit white.

01:19:53But I tend to think of Mozak's flavour

01:19:55as a little bit richer.

01:19:57So, it's got a long hang time.

01:19:58It ripens very slowly.

01:19:59So, if you think like, almost like marzipan,

01:20:02you know, something like that,

01:20:03but it's still fresh, it's still crisp.

01:20:05It's a great price as well, £11.50.

01:20:07They say that down in Lemieux

01:20:09was where they invented sparkling wine in 1531.

01:20:11It was the monks of the Abbey de Saint-Generes.

01:20:14But, you know, whether or not that matters,

01:20:16what really counts for me is, in the glass,

01:20:18it's a joyful wine.

01:20:19Well, it sounds so nice.

01:20:21Let's get it out now, Phil.

01:20:22Yes, have a go at it.

01:20:23Well, here you are. Cheers.

01:20:25Cheers.

01:20:25Cheers to heaven.

01:20:26Thank you. Yeah, it's good to be in heaven.

01:20:28And Phil, we should talk as well about your tour.

01:20:31Yes.

01:20:32Because that's starting in September, right?

01:20:34Yes, I'm off to Melbourne at the end of this month

01:20:36to do the festival there.

01:20:38I'm doing a month of the show there.

01:20:40And then, when I'm back in the UK,

01:20:42I'll be touring from September onwards,

01:20:43UK and Ireland.

01:20:44OK, and I've interviewed lots of comedians,

01:20:46and this early in the piece,

01:20:47normally they say,

01:20:48oh, I haven't written it yet, so I don't know.

01:20:50Have you written it?

01:20:51I have written it.

01:20:52Who's written it?

01:20:53Most of it.

01:20:54OK, what's it called?

01:20:55A lot of jokes.

01:20:56And what's the shtick?

01:20:57It's called Uh-Oh.

01:20:58Yeah.

01:20:59And it's about sort of being a millennial,

01:21:02but how all these millennials are now

01:21:04sort of between youth and middle age.

01:21:07And, you know, being stuck between those two identities

01:21:09and being in that sort of crossover point in your life.

01:21:12OK, and the moustache has got a part of it.

01:21:15The moustache is just to symbolise that I am more mature now.

01:21:21And wiser.

01:21:22Yeah, yeah, yeah.

01:21:23I'm not the kid I once was.

01:21:26You can trust me when I impart words of wisdom now on stage.

01:21:32OK, all right.

01:21:32Could I reveal what your nickname is in the dining club?

01:21:34Yes, please do.

01:21:36Oh, no.

01:21:36Am I allowed to do that?

01:21:37Yeah, yeah, yeah, go for it.

01:21:38OK.

01:21:38He's known as Baby.

01:21:40I'm the Baby.

01:21:41Aw, Baby.

01:21:42I was called a Baby once in a restaurant by the owner.

01:21:44By Otto.

01:21:45It was Otto's in Farringdon.

01:21:46Yeah, Otto's said,

01:21:47because we were all drinking the wine,

01:21:48and you were, like, leaving some,

01:21:49and he went,

01:21:49aw, you are the baby.

01:21:54And then he said,

01:21:55come back when you've grown up.

01:21:57Which means now,

01:21:58because you have the stash,

01:21:58and we can go see him.

01:21:59Yes, exactly.

01:21:59I'm ready.

01:22:00And the show's all about it.

01:22:02That's it.

01:22:02Can we talk a little bit more

01:22:04about your WhatsApp group

01:22:06and what you get up to?

01:22:07Because we know you're two

01:22:07are actual proper,

01:22:09not television,

01:22:10but proper friends.

01:22:11Yes, yeah, yeah.

01:22:12In fact, we were having lunch,

01:22:13and I remember saying to Phil,

01:22:15you should call your next show,

01:22:16uh-oh,

01:22:17and I didn't know

01:22:18that your show was called Uh-oh.

01:22:20Oh, yes.

01:22:21It was a strange moment.

01:22:21Yeah, yeah, yeah,

01:22:22that's just how tuned in we are.

01:22:23I didn't, he'd already named it,

01:22:24but I didn't know,

01:22:25and I was like,

01:22:25oh, imagine calling it that.

01:22:26See?

01:22:27That's how well we know.

01:22:27That's proper friends.

01:22:29Yeah, we're like psychic.

01:22:31I'd say, yeah,

01:22:32the WhatsApp group is brilliant,

01:22:33because we all suggest places

01:22:34you want to go and eat,

01:22:35and we go and eat there,

01:22:36which is wonderful,

01:22:36and it's a great group of guys.

01:22:38We just really enjoy each other's company.

01:22:39We might go for a big walk in Yorkshire,

01:22:41and go to a pub,

01:22:42and then a place or whatever,

01:22:43but it's just about getting together,

01:22:44and enjoying ourselves.

01:22:45That's lovely.

01:22:47And having a chat.

01:22:48Yeah.

01:22:49Come together like that.

01:22:50Yeah.

01:22:51Mental health and all of that.

01:22:53Yes.

01:22:53And have very good food,

01:22:54and very good wine.

01:22:55Yeah, we all bring our own wine as well,

01:22:57because we're all into it.

01:22:58Have you got the admin rights?

01:22:59Join us on the WhatsApp.

01:23:01Yeah.

01:23:01Well, I don't know if I've got the admin rights.

01:23:02No, he doesn't know what admin rights is.

01:23:03Because I'm a bit...

01:23:05I'm a bit...

01:23:05I'm a bit senior on the WhatsApp.

01:23:07Everyone's quite quick,

01:23:08and then there's me,

01:23:09just with a rainbow emoji going,

01:23:10Hi!

01:23:12Brin, how's it doing?

01:23:13So here, Phil,

01:23:14we've got the mushrooms fried,

01:23:16add the shrimp,

01:23:17now we're in with the rice.

01:23:18We're going to get a bit of colour in there,

01:23:19then we'll add soy sauce and fish sauce.

01:23:22And in here...

01:23:22Yeah, go on.

01:23:23I've pickled some cucumbers,

01:23:24so vinegar, salt, sugar,

01:23:26garlic, thyme, bay leaf,

01:23:28then go cold.

01:23:30And then, once they're cold,

01:23:32it's nice and crunchy,

01:23:33and then we're going to add a little bit of

01:23:36chilli paste,

01:23:37just to add a little bit of freshness of chilli to it.

01:23:40And I think...

01:23:41Very nice.

01:23:42They just add loads of depth of flavour to it.

01:23:45Are you looking confused at the cucumber,

01:23:47or are you pleased?

01:23:48I don't know.

01:23:48I'm just wondering,

01:23:49what's that pickled like in real time,

01:23:50just then?

01:23:51Can you pickle something that quick?

01:23:52No.

01:23:53By, like, stewing it?

01:23:54It's pickled now,

01:23:55we let it cool down,

01:23:56so it's always better to set it cool,

01:23:57so what we did in rehearsal is there.

01:23:59Oh, it's so impressive.

01:24:00Is it nearly time for the egg?

01:24:02It is, yeah.

01:24:02Because we're all waiting for this moment.

01:24:04Egg, egg, egg, egg, egg, egg, egg, egg, egg, egg, egg.

01:24:08There's some oil here.

01:24:09OK, yeah, all right.

01:24:10There's your pan.

01:24:10So what you want to do when you're frying an egg

01:24:13is you want to put the oil in the pan.

01:24:15I'll swap you.

01:24:16Egg oil.

01:24:17Oh, here we go.

01:24:18Here we go.

01:24:19Oh, gosh, I hope this works.

01:24:20Are you feeling pressure?

01:24:21I'll take two just because it's quite a big pan.

01:24:23Is this hot?

01:24:24It's very hot.

01:24:24Do you want a cloth?

01:24:26Yeah, a little cloth, please.

01:24:27Thanks so much.

01:24:28Should I fry one as well, just in case?

01:24:30Yeah, go on.

01:24:32No, where's the truss?

01:24:33You've got more confidence.

01:24:35The judge is in big trouble, isn't he?

01:24:36He's now being judged.

01:24:38I'm waiting.

01:24:39OK, still one.

01:24:40This is your big moment.

01:24:42Oh, crap.

01:24:43Oh, no.

01:24:44OK, look at this.

01:24:45Very good.

01:24:46Look at that.

01:24:46That's pretty perfect, isn't it?

01:24:48Give me that.

01:24:49Give me that.

01:24:49I'll put it in the bin.

01:24:51I don't know where to crack this.

01:24:53I won't.

01:24:55Oh, they look good.

01:24:57This is a safety egg.

01:24:59Safety egg.

01:25:00Wow.

01:25:01Thank you so much.

01:25:02OK, no worries.

01:25:03I can help you with that.

01:25:04And the other thing we should talk about is kimchi.

01:25:07Yes.

01:25:07Because they talk, they say that kimchi is so good for gut health, right?

01:25:12Yeah.

01:25:13And Jockey, we were talking earlier about kimchi being, I mean, that's a tradition that's gone

01:25:18back for centuries and centuries in West Africa, isn't it?

01:25:21For West Africa, no.

01:25:23But fermenting grains, fermenting other things has been something that's been for centuries.

01:25:28And it just makes the nutrients bow.

01:25:31A bit of salt in your egg?

01:25:32Yes, please.

01:25:32And it's really good for your gut health.

01:25:35If you want to...

01:25:36Pro biotic and all of that.

01:25:38Yes.

01:25:39It's really good.

01:25:40Nice.

01:25:40And Phil, am I right in saying?

01:25:43Fucking don't...

01:25:44Can you...

01:25:45Yeah, you can't talk uncle.

01:25:46Neither can I, to be honest.

01:25:48Yeah, go on.

01:25:48I'm just spooning oil.

01:25:50But apparently, you love the carb game.

01:25:53Oh, the carb...

01:25:54This is my...

01:25:55This is my top icebreaker.

01:25:57Okay.

01:25:58Rank your carbohydrates.

01:26:00Ready?

01:26:01So we've got rice, noodles, pasta, bread, potatoes.

01:26:06In order of preference.

01:26:08Okay, Bryn.

01:26:09Top five, from one to five, bread, bread, bread, bread, bread.

01:26:14Wow.

01:26:14I go bread all the time.

01:26:15Bread and butter.

01:26:16I agree.

01:26:17Mike.

01:26:19Bread, potato, rice, I don't even remember the last two.

01:26:23Noodles, pasta.

01:26:23Pasta, noodles.

01:26:24Wow.

01:26:26Pasta.

01:26:26Pasta, then noodles.

01:26:27Okay.

01:26:28Oli.

01:26:28Bread, potatoes, pasta, noodles.

01:26:30And then what was the last one?

01:26:31Rice.

01:26:32Rice.

01:26:32No, I love rice.

01:26:34No!

01:26:34This is a very difficult game.

01:26:37It's an odd game.

01:26:37I demand a rematch.

01:26:38It's okay.

01:26:40Obviously, rice.

01:26:41Yes.

01:26:41Rice.

01:26:43Potatoes.

01:26:44Noodles.

01:26:44No.

01:26:45Rice.

01:26:46Noodles.

01:26:47Potatoes.

01:26:48Bread.

01:26:48Yes.

01:26:48Bread last.

01:26:50Bread last.

01:26:52I am exactly the same.

01:26:53Come on.

01:26:54Really.

01:26:56I love the bread.

01:26:56Rice, noodles, pasta, potatoes, bread.

01:27:01Wow.

01:27:03Bread and butter though.

01:27:04Yes.

01:27:04I'll chop the chilli.

01:27:05Bread and butter.

01:27:08Bread and butter is nice.

01:27:10Yes.

01:27:10We're made of bread and butter.

01:27:11We're made of bread and butter.

01:27:13No, but you know.

01:27:14Alex, that's one job.

01:27:15Oh God.

01:27:15I'm so sorry Bryn.

01:27:17That's all right.

01:27:18But look how fast you can do it.

01:27:19May I turn my coin off?

01:27:21May I turn my coin off?

01:27:21Are you ready to go?

01:27:22Yeah.

01:27:22I think these are good.

01:27:24Okay.

01:27:24We've got to get this on the plate.

01:27:26Will it come off?

01:27:26Will it stick?

01:27:27Well, it's your egg.

01:27:27Okay.

01:27:27Let's see.

01:27:29Here we go.

01:27:29The moment of truth.

01:27:31Don't embarrass me egg.

01:27:32Here we are.

01:27:32Don't embarrass me.

01:27:33Look at that.

01:27:33Look at it.

01:27:34Should we have a drum roll?

01:27:35Oh wow.

01:27:39That's great.

01:27:40That is a victory.

01:27:41Yay.

01:27:42Well done.

01:27:42That is a bit of salt.

01:27:46I'm going to finish with some fresh chillies as well.

01:27:50And some fresh coriander.

01:27:53And there you go Phil.

01:27:54There you go.

01:27:55That is your...

01:27:55Well done.

01:27:56That egg is perfect.

01:27:58Come and tuck into this.

01:27:59There you are.

01:28:00Do it here.

01:28:01Okay, beautiful.

01:28:02So that is your mushroom fried rice, shrimp, crispy egg made by yourself, pickled cucumber and

01:28:08kimchi.

01:28:09Wow.

01:28:09Go on.

01:28:10Okay, get the yolk.

01:28:11Look at the yolk.

01:28:12Look at the...

01:28:12You've done a good job there.

01:28:13Good job on the yolk.

01:28:14Dream team, you and Bryn.

01:28:15Smells fantastic.

01:28:16Nine seconds Phil.

01:28:21In it goes.

01:28:22In it goes.

01:28:25In it goes.

01:28:26He loves it.

01:28:27That is all from us today on Saturday Kitchen Live.

01:28:30Thank you so much to Bryn, to Mike, to Jockey, Oli and of course to Phil, the egg maker.

01:28:36Yeah.

01:28:37All the recipes from the studio on the website, bbc.co.uk.

01:28:41Slash Sheldon in the Kitchen.

01:28:42I can't speak.

01:28:43Too much alcohol.

01:28:43Matt's got more Best Spice for you tomorrow morning at 10.30 on BBC Two and be back here

01:28:48live next week.

01:28:49Maybe with a tan, but definitely with a whole host of brilliant chefs and a special guest,

01:28:53Alex Kingston.

01:28:53Enjoy the recipe weekend.

01:28:55Goodbye.

01:28:56Bye-bye.

01:28:57Bye-bye.

Saturday Kitchen - Season 28 - Episode 10: Alex Jones, Bryn Williams, Mike Reid, Adejoké Bakare and Phil Wang

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