Saturday Morning with James Martin - Season 9 - Episode 08: Mariella Frostrup, Galton Blackiston and Jonathan Phang - video Dailymotion

CinemaSecretStories

Watch Saturday Morning with James Martin - Season 9 - Episode 08: Mariella Frostrup, Galton Blackiston and Jonathan Phang - CinemaSecretStories on Dailymotion

Transcript

00:00:00MUSIC

00:00:19Morning. Are you coming in, then?

00:00:25Good morning, and what a show we've got lined up for you today.

00:00:28Today is going to be a special one.

00:00:30I'll be joined in the house all morning by a broadcaster,

00:00:32writer and loose women star, Mariella Frostock will be here.

00:00:36First time she'd ventured into the house.

00:00:38And my old friend Jonathan Pang will be back as well.

00:00:41He's back in the kitchen.

00:00:42This time we'll be giving away a recipe for Chinese chicken noodle soup.

00:00:45I'm looking forward to that.

00:00:46And I'll be teaching you everything you want to know

00:00:49about waffles in this week's Little Mars class.

00:00:52And when you watch this next chef cooking later on this morning,

00:00:55I think you'll see why he's one of the funniest comedy characters

00:00:58to ever come out of Norfolk since Alan Partridge.

00:01:00It's a good friend of mine, Gordon Blackiston.

00:01:02Hang on.

00:01:04I'm not sure how to say take that one.

00:01:06Well, I didn't write that. The producer wrote that one.

00:01:08Welcome back, Chief.

00:01:10Yeah.

00:01:10What are you going to be cooking for us?

00:01:12I'm going to do a dish which I think is going to be so popular

00:01:15at our fish and chip place.

00:01:17It's going to be a scallop baked in the shell.

00:01:19It's quite classical, you'll know it.

00:01:21Okay.

00:01:21But it's so delicious.

00:01:23So when the customer gets it, they open it up and the aroma comes out.

00:01:27It might even have a bit of wasabi in it.

00:01:29So you're using puff pastry and seal it then?

00:01:31That one.

00:01:32Looking forward to that.

00:01:33You mentioned wasabi, but kicking things to the show

00:01:36with a spicy shrimp dish.

00:01:38I'm going to give this a little bit of kick with some amazing wasabi.

00:01:41Sorry we got that.

00:01:42Now, literally, this farm is five minutes walk.

00:01:46Roughly.

00:01:47Ten minutes if you're slow at walking.

00:01:49It's that close to me in Hampshire.

00:01:51I'm really excited about this because we're going to use this amazing wasabi

00:01:55to make a wonderful little shrimp dish.

00:01:57So I'm going to start the batter first with the shrimp

00:01:59because I want to fry this off in batches

00:02:01and then we'll talk about the wasabi.

00:02:03I'm going to do a light, creamy dressing.

00:02:04So the batter comes in the form of gluten-free flour and cider.

00:02:09So we take cider, fizzy cider, gluten-free flour,

00:02:13mix that together with some salt,

00:02:15make this quite liquid

00:02:17and then we're going to fry off our shrimp.

00:02:19But fry them off in sort of small bite-sized pieces.

00:02:23So rather than big shrimp like this,

00:02:24I'm going to cut it all down and fry them off in batches.

00:02:27So what I do with this, I'm just going to leave this batter.

00:02:30With the gluten-free flour, it's fantastic,

00:02:31but you'll find it will go sort of like wallpaper.

00:02:34I think it's the best flour to use for frying.

00:02:37I think it is, yeah.

00:02:38In chroma.

00:02:39You use it in the fish and chip shop, do you?

00:02:40Yeah.

00:02:40So we just mix this together like that,

00:02:42but then you just leave it and you do need to keep adding

00:02:45a little bit more liquid, don't you?

00:02:46You do, you're right.

00:02:47As it starts sucking.

00:02:48We've got the beautiful shrimp over here

00:02:49and then I'm going to cut this up into sort of,

00:02:52let's see, cut it up into threes.

00:02:54There's pieces there and we're going to fry these off

00:02:57in sort of batches in there.

00:02:59But first of all, what I want to do

00:03:01is I want to introduce you to this gentleman

00:03:04who's just down the road from us here.

00:03:06So to find out how this amazing wasabi grows in Hampshire

00:03:10and how you do that in Hampshire,

00:03:12we're going to speak to John Old from the Wasabi Company.

00:03:15Now, welcome to the show, John.

00:03:18Thank you very much.

00:03:19So tell me how this all happened then,

00:03:21because, you know, Hampshire's famous for its watercress,

00:03:25the two are interlinked.

00:03:27They are, they are.

00:03:28So it's watercress and actually a chef, James,

00:03:31that led us to growing wasabi.

00:03:33So on one of our watercress farms,

00:03:35which we've been growing for many years,

00:03:38the watercress has grown on our farm

00:03:39since the Victorian period.

00:03:41And when this chef visited,

00:03:43it reminded him of the wasabi plantations

00:03:46he'd seen in Japan.

00:03:47These damn chefs, they come up with these crazy ideas.

00:03:51Now, I didn't know this was grown so close to me over here.

00:03:55Yeah.

00:03:56This is, there can't be many places doing this.

00:03:59There's, well, when we started,

00:04:01we were the first in Europe as a commercial grower

00:04:03and we're still the only ones in the UK.

00:04:05Wow.

00:04:06It's a tricky, tricky crop to grow.

00:04:08You do find some extraordinary ones, don't you?

00:04:10So tell me about,

00:04:14how, how, why, how, and how long is it

00:04:19before you got your first crop of wasabi?

00:04:22Because, tell us the process of it first of all.

00:04:25Because it's a lot longer than watercress, isn't it, to grow?

00:04:31It is.

00:04:32It's considerably longer.

00:04:33Wasabi won't reach maturity for 18 to 24 months.

00:04:37Particularly in the UK, we're a little bit slower than Japan.

00:04:40So we can have, the wasabi you've got there is,

00:04:43is 20 months old.

00:04:45So it, it takes us that long.

00:04:47So, and...

00:04:48Yeah, go on.

00:04:48Well, what you're looking for with wasabi is lots of abundant spring water.

00:04:52Where it grows naturally, it's native to the Japanese mountains alongside,

00:04:57it grows alongside the mountain streams.

00:04:59So there it has abundant spring water,

00:05:01which is loaded with nutrients, minerals, and dissolved oxygen.

00:05:05So you've got to try to recreate those conditions

00:05:08when you're growing wasabi in a commercial environment.

00:05:12So you start, you start growing wasabi.

00:05:14I mean, is it trial and error?

00:05:16Do you have to, because normally when you walk,

00:05:18when you're driving around Hampshire and around here,

00:05:20you see the watercress growing on the top of the water.

00:05:23Is it a similar sort of way?

00:05:24But I take it you've got to cover it or what?

00:05:26How does that...?

00:05:27Exactly, exactly.

00:05:29Because it's growing on those, on the banks of the streams,

00:05:32it's used to growing in low light level conditions.

00:05:36Because of course there are large trees on every river

00:05:38and that shades the banks where the wasabi grows.

00:05:42So it develops these huge leaves to take advantage

00:05:44of the low light conditions.

00:05:47And for that reason, the English winter,

00:05:49and certainly an English summer,

00:05:51is too hot and too bright for wasabi.

00:05:55So we use one shade net in winter

00:05:56and two shade nets in the summer.

00:05:59OK.

00:05:59I'm fascinated by this.

00:06:01Because people won't have seen this.

00:06:03And I've got to say, anybody that knows me,

00:06:04and you've known me for many, many years,

00:06:06I'm not a fan of horseradish.

00:06:09I mean, it's my food of the devil.

00:06:10But when you taste fresh wasabi,

00:06:13it is totally different, in my opinion,

00:06:16than the white stuff you just get from the supermarket.

00:06:19This is a totally different thing.

00:06:20And the way you prepare it,

00:06:22so I'm going to prepare it now,

00:06:24and I learnt this from a...

00:06:26I'm going to make my own Gareth.

00:06:27Yeah.

00:06:27That you take yourself a grater,

00:06:29and when you're doing this,

00:06:30the key to this is allow it to oxidise,

00:06:33isn't it really?

00:06:33If you are faced with something like this,

00:06:35you can explain while I'm doing it,

00:06:37but you peel a little bit of the top bit,

00:06:39only a little bit as you go,

00:06:41and then I'm going to grate this nicely

00:06:44over a little grater.

00:06:45And now you can explain what happens,

00:06:47because there's something quite magical

00:06:49that happens when you're doing this.

00:06:50There is.

00:06:51And it all starts with that grater you've got in your hand,

00:06:54which isn't even hardly a grater, is it?

00:06:56There's no holes in the back.

00:06:58You're not making large pieces of cheese with that grater.

00:07:01You're making a paste.

00:07:03And the reason that's so important

00:07:05is we have to break the wasabi down at the cellular level.

00:07:08And your teeth could do some of that,

00:07:11but the grater does the whole job.

00:07:13What we want to do is break every single cell down.

00:07:15You bring into contact an enzyme and a glucosinolate,

00:07:18and they form two compounds.

00:07:20A glucose, which gives you your natural sweetness,

00:07:23which is the difference between this and horseradish.

00:07:25And then you've got isophyl cyanates,

00:07:27which are the sulphur compounds,

00:07:29which give you your brassica, cabbage-y flavour,

00:07:33which is unique to wasabi.

00:07:36Uniquely complex,

00:07:37because of all the different isophyl cyanates.

00:07:39And there is nothing else like it, is it really?

00:07:40That's it.

00:07:41So commercial horseradish.

00:07:43Commercial horseradish is that, not that.

00:07:45No.

00:07:46I take it even the green wasabi that you get in the fast-food joints,

00:07:52the sushi stuff, is also not that?

00:07:55It's not that.

00:07:56It'll have a tiny bit in it if it calls itself wasabi,

00:07:58because labelling laws demand it,

00:08:01but it will be a tiny amount.

00:08:03And often the main ingredient is, like you say,

00:08:05horseradish, mustard and sweetener,

00:08:08because those two products don't have natural sweeteners.

00:08:10So often the main ingredient is E402, which is a sweetener.

00:08:15Tell me something, once you've started on this,

00:08:19how do you look after it?

00:08:20Do you put it, just wrap it in cling film in a fridge or what?

00:08:24You can do that, that works.

00:08:26The optimum would be to take off that grated end,

00:08:29so just slice it very thinly with a knife,

00:08:31and then just put it in a plastic bag without sealing it,

00:08:34just maybe fold over the top

00:08:35and put it in the vegetable drawer of the fridge.

00:08:38Right.

00:08:38And it'll last like that for a long time.

00:08:41I mean, it will actually even start to grow.

00:08:43If you look at the top of that one,

00:08:45there might even be some little shoots coming out the top

00:08:47where the leaves are clustered together,

00:08:48and it will actually regrow from there.

00:08:51So I take it one small plant produces a plant,

00:08:55it's not like it just keeps regenerating like sort of rhubarb.

00:08:59It's just you plant it, you have to wait,

00:09:02and you harvest it, and then you plant it and you have to wait.

00:09:06Exactly, exactly.

00:09:07And it's not until you pull it out that you really know

00:09:09what you've got there.

00:09:09You've got an idea, you can feel, you can see a little bit,

00:09:12but until you pull it out, you can't be sure.

00:09:14And then, as well as the wasabi,

00:09:16you're making sort of spin-offs from it as well.

00:09:19I've got some of this ponzu dressing that I'm going to add.

00:09:22So this all came out of the back of producing plenty of wasabi.

00:09:28Exactly right.

00:09:29We started with wasabi mayonnaise and wasabi mustard,

00:09:32and we have a wasabi vodka as well, which is made locally.

00:09:35So all from that chef visiting your place,

00:09:37you've now got a massive business on the sideline as well.

00:09:40Exactly, with about a thousand products we import from Japan,

00:09:43specialist ingredients.

00:09:45So look, we're just going to finish this off now.

00:09:47I'm going to take the shrimp.

00:09:48So these are the fried shrimp that have gone in here,

00:09:51and then I'm going to take some of this amazing dressing,

00:09:54and you just take a little bit of this, mix this together like that,

00:10:01and then serve this as it is.

00:10:04So you've got a little bit of crunch to it,

00:10:05but then we're going to pop the crunch

00:10:08and the little shrimp with the creamy wasabi dressing

00:10:13to go with it like that.

00:10:15A few little bits of the wasabi leaves to go with it.

00:10:18Well, I wish you all the very best of luck with it,

00:10:21and next time I'll see you on a Friday night.

00:10:23I know where my masada comes back from the pub, so...

00:10:28Exactly.

00:10:28Take care of yourself, John,

00:10:30and I wish you all the very best of luck,

00:10:32but yeah, it's a fantastic produce,

00:10:34and great that it's just down the road.

00:10:36Brilliant.

00:10:36It's a pleasure. Thanks for having us on.

00:10:37Thank you very much, it's a pleasure.

00:10:38So there you have it, my sort of crispy fried shrimp

00:10:40with a wasabi creamy dressing.

00:10:42Easy as that. Brilliant.

00:10:43Yay!

00:10:44Woo-hoo!

00:11:02Bon appetit, cheese.

00:11:03Do you want the bit?

00:11:04Yeah, I'll give you that one.

00:11:05Both.

00:11:05You can have both.

00:11:06You can have both.

00:11:08Go on then.

00:11:08Tell me what you think.

00:11:11Well, visually it looks stunning.

00:11:13You do so well with these little things.

00:11:15It's nice, I think.

00:11:23That's beautiful.

00:11:24It's delicious, isn't it?

00:11:25It's very light, the wasabi, but it's so nice.

00:11:27Well, there you have it.

00:11:29Right, I'll be giving you a mass sass in waffles

00:11:31a little bit later,

00:11:32and the brilliant Jonathan Pang will be cooking for us

00:11:34in just a bit.

00:11:35But join us again in a couple of minutes

00:11:36when I'll be chatting to Loose Swimming star

00:11:39Mariela Frostrop over a dish of blackened chicken.

00:11:41That's blackened on purpose before you start.

00:11:43See you after the break.

00:11:53Welcome back.

00:11:53Now, a good friend of the show.

00:11:55Our mine, Jonathan Pang,

00:11:56will be making his Chinese chicken noodle soup

00:11:59in just a bit.

00:12:00But first, I'm delighted to be joined at the house

00:12:02by the first time ever a journalist,

00:12:05a presenter, a writer and campaigner

00:12:06who's been gracing our screens for more than 30 years.

00:12:10It's the one and only.

00:12:10Mariela Frostrop.

00:12:11Thank you very much.

00:12:14We've got you on the show.

00:12:15Does it mean I can come back lots afterwards?

00:12:17Of course it is.

00:12:18Of course it is.

00:12:19You get to come here, I feed you,

00:12:20you talk about yourself

00:12:21and then you can get on your merry way.

00:12:23How about we change it up next time?

00:12:25I come, you feed me, we talk about the world and stuff.

00:12:29That's it.

00:12:30And then I go.

00:12:30And then stay to the next week or if you want.

00:12:32Yeah.

00:12:32We've had people who do that.

00:12:33That's fine.

00:12:33So, first of all, welcome to the show.

00:12:35I know you're a big foodie as well.

00:12:37We're going to get on to how big a foodie you are in a second.

00:12:39And the book as well,

00:12:40because it all links into what I want to cook for you now.

00:12:42So this is a little bit of Japanese influence, this one.

00:12:45Oh, nice.

00:12:46So this is using mizu paste.

00:12:48We use mizu paste and dried mizu.

00:12:49We're going to make a dressing in a minute over there.

00:12:51But this is the little dressing that we start off with.

00:12:54And we start off by making a dressing using white mizu paste,

00:12:57which we've got in here.

00:12:58Sugar, a little bit of mirin, sake.

00:13:00And we just boil this all up to dissolve the sugar.

00:13:03So, first of all, this goes in here.

00:13:05Then we add the mirin.

00:13:06That goes in here.

00:13:07And then I'm going to add the little sake.

00:13:09And we start to warm this all up.

00:13:10And then add the sugar to create a nice little dressing

00:13:13that I'm going to use as a marinade,

00:13:15but also as a little sauce that goes with it.

00:13:17So that's going to go in here.

00:13:18And we'll gradually start to warm this all up.

00:13:21So, brought up in Ireland,

00:13:24how on earth do you end up doing the job that you love so much,

00:13:28and the job that we recognise you for a living?

00:13:29Because, you know, you were working for some amazing places,

00:13:33particularly Band Aid, Live Aid.

00:13:35We're going to get on that in a minute.

00:13:36But how did you end up in the music business?

00:13:38Oh, I don't know.

00:13:40I mean, I think I've been opportunistic

00:13:43from the minute I got on the ferry from Dun Laoghaire

00:13:46and came to London at the age of 16,

00:13:50precipitated by, you know, the fact that my father had died

00:13:53and stuff like that.

00:13:54So I left school early, came to London,

00:13:56no qualifications, no money.

00:13:59But sort of a dream of light at the end of the tunnel.

00:14:04And I'd done a little bit of freelance working in Dublin

00:14:08for a friend of mine who had a recording studio.

00:14:11And so the only contacts I had was one guy in the music business

00:14:15who worked for the Rolling Stones mobile recording studio.

00:14:19As you do.

00:14:20And so I got a job waitressing on the King's Road

00:14:23and then some of the time working on the Stones mobile studio

00:14:27doing kind of heavy rock festivals in Oslo and stuff like that.

00:14:31But incrementally over the sort of following 18 months or so,

00:14:34I did meet lots of new people

00:14:37and kind of managed to move out of the squat

00:14:39that I'd been staying in when I first arrived.

00:14:42And things started to shape up.

00:14:43And I was introduced to someone who was looking for an assistant

00:14:48in the PR department in a record company.

00:14:50Talk about right place, right time.

00:14:52Timing is everything.

00:14:53Back then it was like the music scene,

00:14:55a bit like food was in the late 80s in terms of London.

00:14:59You had to be in the right place at the right time.

00:15:01That was kind of the thing with the music business?

00:15:03Yeah, you absolutely had to be in the right place,

00:15:04I guess, at the right time.

00:15:06Contacts were everything,

00:15:07but I think that remains the same for a lot of creative industries,

00:15:10doesn't it?

00:15:11But it was also just like the best time possible.

00:15:14And we were just having a ball.

00:15:16And talk about the young people you are.

00:15:18I've got to talk about Live Aid as well.

00:15:20You were a part of this behind the scenes as a youngster.

00:15:24Didn't see much of it, really.

00:15:27Well, you have to think back to the day,

00:15:30before smartphones, before emails,

00:15:33before basically the internet.

00:15:35Yeah.

00:15:35So I spent the whole of Live Aid...

00:15:37Before a microlight going over above our head,

00:15:38but yeah, go and carry on.

00:15:39Oh, those are just small challenges.

00:15:42So I spent the whole of Live Aid, the whole day,

00:15:45actually just roaming the back corridors of Wembley,

00:15:48like trying to take kind of press release statements from people

00:15:52and then faxing them out.

00:15:53I mean, it was very, very analogue.

00:15:57So I think Live Aid was less exciting for me.

00:16:01It was just a very hard working day.

00:16:03The day we recorded the Band-Aid single,

00:16:05that was my kind of special day.

00:16:05Well, I want to talk about that.

00:16:06Because that, I mean, there's been programmes on it as well.

00:16:08The iconic scenes where everybody's in the recording studio.

00:16:12Oh, look, you shouldn't have mentioned it.

00:16:13It's decided to come back with a vengeance.

00:16:14It's come back a little bit closer, but yeah.

00:16:15But literally, you saw programmes on it recently.

00:16:19There's been programmes about it as well.

00:16:21You were there at the heart of it, literally opening doors.

00:16:24And I mean, these mega stars were coming,

00:16:27coming one after another after another.

00:16:28It was incredible.

00:16:29It was a Sunday morning.

00:16:31It was at Psalm Studios in West London.

00:16:34And, you know, because of my job,

00:16:36I kind of was on, you know, nodding terms

00:16:38with most of the bands who were turning up.

00:16:41But you weren't used to seeing them at that time of the morning.

00:16:45Normally, they didn't kind of step out of their houses

00:16:47until about, you know, nine o'clock at night.

00:16:49But it was a really special day.

00:16:52I think that there was something about that record.

00:16:53I mean, now we've had it a billion times.

00:16:55You know, every Christmas it's rolled out again.

00:16:57There have been so many versions.

00:16:59But hearing it the first time, hearing Bono's voice on it,

00:17:02you know, it just, I mean, it still gives me...

00:17:04And also, to be there is another thing as well.

00:17:06Yeah.

00:17:06But I think when you're there, you're not so busy being...

00:17:10It just felt like an incredible song.

00:17:12And the lyrics were so powerful.

00:17:15And I think we felt galvanised into something

00:17:18that was much bigger than ourselves.

00:17:20You know, that sense of being able to change the world,

00:17:23which I think, you know, unfortunately, these days,

00:17:25people feel less and less.

00:17:27You know, they feel more like their voices aren't heard.

00:17:30But we were sure that we were going to change everything.

00:17:33Yeah, and did so much for it as well.

00:17:35But look, we've just gone here.

00:17:36This is our chicken just colouring away nicely.

00:17:39I'm going to take some of the glaze in a minute.

00:17:40But you can see, when you marinate the chicken,

00:17:43so what I've done with this is you take the sauce to this stage...

00:17:47The sauce is the miso, isn't it?

00:17:49And the sake and everything.

00:17:50This is the miso paste and everything else that I put in there.

00:17:51We bring it to the boil, you then take this off,

00:17:53allow it to cool down and marinate the chicken in it.

00:17:56Marinate it for about an hour.

00:17:57And then what you do is then take the sauce further.

00:18:00So I'm going to carry on cooking this sauce

00:18:01and the colour will change into this caramely sort of colour

00:18:05in about sort of five, six minutes.

00:18:06You've no idea how perfect this is as a recipe for me.

00:18:10I mean, I love Japanese food.

00:18:12I love miso.

00:18:13I love soy.

00:18:14This dressing is ace.

00:18:14So this dressing is ace.

00:18:15So it uses the dried miso,

00:18:18and then you've got olive oil,

00:18:20you've got yuzu juice, which is citrus,

00:18:22amazing citrus.

00:18:22People buy this now from the supermarket.

00:18:24And then truffle oil.

00:18:25And we're just going to mix all this sauce together

00:18:26with some parmesan

00:18:27and then make a nice little salad dressing with this as well.

00:18:30But this leads me on to the next conquest you're doing.

00:18:34You've done radio, television and everything else.

00:18:36Now you've ventured into my backyard now.

00:18:39We know we've got cookbooks going on.

00:18:41So sorry.

00:18:42Tell me about this thing, because...

00:18:45You know what?

00:18:46This is two of you together working.

00:18:47Yeah, and I'm definitely not the chef.

00:18:49In fact, we thought we'd do a series of sort of videos

00:18:52for social media where Bells and I both cook the same dish.

00:18:56I think I can just about get there on the taste,

00:18:58but mine always looks like a complete disaster.

00:19:02Bells, just to set this up, Bells is Mary Berry's daughter.

00:19:03Bells is Mary Berry's daughter,

00:19:04who I met campaigning in Parliament Square

00:19:10for the single prescription charge for HRT

00:19:14for women going through menopause.

00:19:15As you may or may not know, for about a decade now,

00:19:19I've been campaigning around menopause because it was,

00:19:22as I discovered when I stepped completely ignorantly into it,

00:19:27a sort of period of life that was basically hidden from view,

00:19:31laced with stigma and shame, and I couldn't understand why.

00:19:35So I'm already used to sticking my head above the parapet.

00:19:40I decided to talk about the unmentionable,

00:19:42which was this transitory period in a woman's fertility life.

00:19:49And one of the things that you can control,

00:19:53because an awful lot of what happens as you go through this change

00:19:58where basically your hormones just drop suddenly,

00:20:01a lot of those things you can't control

00:20:03and we're only starting to understand the symptoms

00:20:06and also the support you can get.

00:20:08But the one thing you can control is your diet.

00:20:12We mentioned, we were chatting earlier,

00:20:14about how the Japanese look at this.

00:20:16Yeah, but I mean...

00:20:17Very, very different.

00:20:17A Japanese diet clearly has an incredibly positive impact

00:20:21during menopause because only about 7% of Japanese women

00:20:26present with the sort of symptoms that we're used to.

00:20:28And very much the conclusion is that it's down to their very rich soy-based diet,

00:20:34the miso, raw fish obviously, you know, really, really helpful.

00:20:39And actually, it's part of the reason that we felt that it would be great to do a cookbook

00:20:44that basically brings in all the things that can help support your symptoms.

00:20:47It's not going to cure your menopause or your perimenopause.

00:20:51I said to you, I was brought up in the 70s, you know,

00:20:53it was not a particularly healthy diet, you know.

00:20:56I think the thing I learnt to cook from my mum was a beef and potato stew

00:21:00that was Norwegian called lobskas and spaghetti bolognese.

00:21:04And that was kind of it.

00:21:05That was it, was it?

00:21:05That was it.

00:21:07Now, you know, we've had the brilliant food revolution

00:21:10that's happened over the last sort of 25 years, particularly in the UK.

00:21:14And, you know, every sort of cuisine is possible for us to delve into.

00:21:20And we've tried to take the healthiest out of all of that

00:21:23in order to just create meals that, you know, you're going to enjoy with your friends and family.

00:21:27Well, hopefully I'm doing a little bit just, this is not a recipe from the book.

00:21:30This is, this is what I wanted to cook for you.

00:21:31No, but it will be in the next one.

00:21:32Exactly.

00:21:32This is what I wanted to cook for you.

00:21:34This is a, so you've got the chicken skewers like this.

00:21:36The whole point about this is if you're cooking this on the barbecue,

00:21:38to raise the barbecue up from the coals, because the amount of,

00:21:42you've got natural sugars anyway in here.

00:21:44So you don't want to go blackened.

00:21:45Otherwise it will blacken.

00:21:46Yeah.

00:21:46Blacken quite, there's certain dishes that you require it to blacken like that.

00:21:49Well, not, not, for example, pork, which my husband made me yesterday

00:21:54because I said I really wanted some crackling.

00:21:56You're about to name and shame him on national television.

00:21:58And he managed to burn it to a crisp.

00:22:00I mean, I think it was so carcinogenic, it would have been a death trap.

00:22:05Well, this is, this is your salad.

00:22:06So this is your salad with the dressing.

00:22:08You've got crispy fried leeks in here to add texture and parmesan.

00:22:11Oh, I love leeks.

00:22:12So you've got parmesan, crispy fried leeks,

00:22:14and all we do with that is the dressing that's just made,

00:22:17you mix that together with the truffle oil and everything else,

00:22:19and then all we can do is just put this on a little platter.

00:22:23Now what I like to do is just put this down the centre,

00:22:27and you've got this lovely little salad.

00:22:29Can I tell you how we know you're not a menopausal woman?

00:22:31What's that?

00:22:32Because you're managing to stand there, make all of this, talk about it,

00:22:37remember things to ask me.

00:22:40And frankly, brain fog makes that whole performance part of it terrifying.

00:22:46And I've got Will, the director, talking to my ear going,

00:22:48you've got one minute left, one minute left.

00:22:51Look, let me just lift this out.

00:22:53And this is what I love about the job.

00:22:56I love cooking for people who love food.

00:22:59I love the way you use your hands for everything as well,

00:23:01and I've also taken a leaf out of your book with the tea towel in your pocket.

00:23:04So it's just there, because I spend the whole time, I've got an argan,

00:23:07I spend the whole time turning round to get like the towel off it or the tea towel.

00:23:12Just have it in your pocket.

00:23:13Just tea towel, just there, there.

00:23:14And look, we've got that beautiful bit of chicken.

00:23:16All you've got to do is just lift this off and you just put the skewers on.

00:23:21I'm slavering. Is that rude?

00:23:23You don't know. You don't have to do anything with it.

00:23:25You just put the chicken on here like that.

00:23:27And you're going to stick around for the rest of the day,

00:23:28because I've got more food cooking for you as well.

00:23:31I haven't even touched my wine yet.

00:23:32So just before we leave you this bit and you're about to dive into this,

00:23:35give us the name of the book.

00:23:37Menalicious. Menalicious, because we wanted an uplifting title

00:23:39that makes women feel good about themselves in midlife

00:23:42instead of being beaten down as we are a lot of the time.

00:23:44Your first cookbook of many, I'm sure.

00:23:47And I'll let you borrow this recipe as well.

00:23:48But there you have it.

00:23:50My literally blackened chicken with a beautiful little sort of

00:23:54parmesan and leek and spinny salad. Easy as that.

00:23:56Yay!

00:23:57APPLAUSE

00:24:14Well, I'll let you taste that salad.

00:24:16Meanwhile, I'm going to take a little bit of this chicken off.

00:24:18Oh, my God.

00:24:19This looks so good.

00:24:22It's got all my favourite things.

00:24:23I love parmesan.

00:24:24I think it might be my favourite cheese.

00:24:25I think parmesan is...

00:24:27But then have a little bit of that.

00:24:32That is so amazing.

00:24:34It's...

00:24:35It's got so many flavours.

00:24:36It's a wonderful salad.

00:24:37It's like an endless surprise packet, isn't it?

00:24:39Then when you taste it with the chicken,

00:24:41and that's the sauce.

00:24:42So what I've done with that sauce,

00:24:43you saw it's quite liquid to start off with.

00:24:45That's what you use for the marinade for the chicken.

00:24:47Then you keep cooking it down.

00:24:49Keep whisking it,

00:24:49otherwise it can stick and burn.

00:24:52But that is what you end up with,

00:24:53the difference in colour,

00:24:54the caramelised colour with the chicken.

00:24:56Oh, my God, they're sweet and salty.

00:24:58That with that.

00:25:00I've taken the biggest piece of chicken as well.

00:25:02Good start.

00:25:03It's so delicious.

00:25:04You have to give me the recipe.

00:25:06You'll get it, it's fine.

00:25:07I want to cook it seven days in a row.

00:25:09That's what I always do when I find something I like.

00:25:11Right, I'll be cooking the second course for Mariella

00:25:13later on in the show.

00:25:14And there's a masked glass in waffles coming up in just a bit.

00:25:17But I'll see you again in a couple of minutes

00:25:18when we join a recipe from the one and only Jonathan Pang.

00:25:21I'll see you after the break.

00:25:30Welcome back.

00:25:31And I'll be giving you a cookery lesson in waffles

00:25:32in this week's little masked glass.

00:25:34And there's still lots of amounts to come from my brilliant guest,

00:25:36Mariella Frostrop.

00:25:37But first, I'm here with Galton Blackiston,

00:25:39and we're getting ready to taste a dish for a food-loving photographer

00:25:43who spent much of his career rubbing shoulders

00:25:45with the most famous supermodels on the planet.

00:25:48It's the brilliant Jonathan Pang.

00:25:50Hello.

00:25:52Wonderful to be here.

00:25:52Wonderful to have you back as well.

00:25:53So, and interestingly enough, on the menu,

00:25:55something from your childhood, this one.

00:25:58Well, yes.

00:25:59So, I actually have quite sentimental memories of being ill

00:26:02because every time I was ill, my mother would make me this soup,

00:26:05which was originally a recipe from my paternal grandmother.

00:26:09So, it's a bit of a sort of mishmash.

00:26:10You can tell that you're up.

00:26:11You used to get this.

00:26:12My mother used to cook me, you know those sponge flans

00:26:15that you bought in sponge flans?

00:26:17With custard, with tinned nectarines or peaches on the top.

00:26:20That's what I had when I was ill.

00:26:22It's the quickest thing to make you better.

00:26:24Yes!

00:26:25Forget the tablets, that's why I had it.

00:26:27Okay.

00:26:28Well, this is like a nice little chicken broth

00:26:29with noodles and Chinese mushrooms and all sorts of nice things.

00:26:33Wonderful.

00:26:33All designed to make you feel a bit better.

00:26:35Right.

00:26:35So, the base of it, as I say, is a chicken broth.

00:26:38We've got some nice shiitake mushrooms there as well.

00:26:41Yeah.

00:26:42And also, the addition of these lovely dried shrimp,

00:26:44which actually really flavours the broth

00:26:47in that kind of way that sort of a fish sauce would.

00:26:49So, what have you...

00:26:50You've just dehydrated those, have you?

00:26:52Are you in cold water?

00:26:53Yes.

00:26:54So, basically, the mushrooms need to be soaked for at least half an hour.

00:26:57Yeah.

00:26:58And also, so do the dried shrimps as well.

00:27:00So, when you start the dish, that's what we need to do.

00:27:03But we need to keep that liquor in there as well.

00:27:05So, just cover the mushrooms, cover the shrimps and let it sit.

00:27:08We don't waste anything.

00:27:09And then start doing everything else.

00:27:10Don't waste anything.

00:27:11There's so much flavour in there.

00:27:12So, this is quite quick to cook, isn't it, really?

00:27:14Yes, it is.

00:27:15As long as you do this preparation in advance,

00:27:17it is pretty easy to cook as well.

00:27:18Hence all the chicken as well.

00:27:20All the chicken.

00:27:20Listen at the top of this, this is the food-loving photographer.

00:27:24Yeah.

00:27:24I mean, we're talking about, with Mariella, about the timings as well

00:27:28and her timing with music.

00:27:30But your timing in that fashion world...

00:27:32Yeah.

00:27:33...that was at its height, wasn't it?

00:27:34Well, I was there in its glory days, basically.

00:27:38And, of course, we didn't know it was the glory days.

00:27:40We just went along with it, you know what I mean?

00:27:42But you weren't the photographer, you were actually managing the...

00:27:45No!

00:27:45Well, looking after these people.

00:27:47Yeah, well, this was 40 years ago,

00:27:48so I didn't start taking pictures until a couple of years ago.

00:27:52But I was lucky.

00:27:53I mean, it was all sheer luck,

00:27:55and I did work with some amazing people like Naomi Campbell,

00:27:58Chrissy Turlington, Gerry Hall, Shalom Harlow, Bridget Hall,

00:28:01all sorts of great people.

00:28:03Nikki Taylor as well.

00:28:04So...

00:28:04But it's just what we all kind of did.

00:28:06It just happened, so...

00:28:08Yeah.

00:28:09Do you miss that kind of world, or...?

00:28:10Not at all.

00:28:13Not at...

00:28:14That's it, no.

00:28:14Life moves on.

00:28:15It was great at the time,

00:28:17and I'm very happy it's now all over.

00:28:19I love what I'm doing now.

00:28:19So this is what you're saying about the prep side of it.

00:28:22What do you want to do with the ginger?

00:28:23So the ginger, I want you to leave just as it is, actually,

00:28:26because I find ginger quite overpowering.

00:28:29So we want to flavour our broth,

00:28:31but we don't want it to overpower.

00:28:33So we're going to cook with it,

00:28:34and then we're going to take it out before we serve it.

00:28:36What about the garlic?

00:28:37So garlic, please chop roughly, please.

00:28:39OK, there you go.

00:28:40All right.

00:28:41So we don't want the pan to be too hot,

00:28:42because we don't want all of this to burn.

00:28:44We want all of those lovely aromatic flavours to be released.

00:28:47Yeah.

00:28:48But we don't want it to be too brown, OK?

00:28:51OK.

00:28:51And the other things here,

00:28:52you want me to get on and do the shiitake mushrooms?

00:28:54Yeah, so we've got the shiitake mushrooms

00:28:56that have been soaking for at the minimum of half an hour.

00:28:59OK.

00:29:00And do you use the...

00:29:00The stalks can be quite...

00:29:02Yeah, if you wouldn't mind removing the stalks,

00:29:05and then I want you to slice them very thinly,

00:29:07because, of course, the more they're in the soup,

00:29:09they're going to get nice and chubby

00:29:10and take up too much space.

00:29:12They're nice and thin.

00:29:13All right.

00:29:14So these are beginning to soften now.

00:29:16Yeah.

00:29:16So I'm going to add my chicken.

00:29:19So I've cut these nice and thin as well.

00:29:21Yeah.

00:29:22So I'm surprised you didn't want to venture into the world

00:29:24of restaurants and bits and pieces.

00:29:26You just thought...

00:29:26No, I worked in restaurants a lot before I started working in fashion.

00:29:30And quite honestly, I had the best time ever.

00:29:34But I never went to bed.

00:29:36That was the problem.

00:29:37In those days, there was this whole sort of, you know,

00:29:41after-hour's life, which is not conducive.

00:29:43And also, you come home smelling like you've just left a deep fat fryer all night.

00:29:50You know what I mean?

00:29:52So having said that, what I would love to do

00:29:55is probably come and work for you on the weekends

00:29:57and be a mate to do for you,

00:29:58because I love the buzz of a restaurant floor

00:30:00and I love all of that excitement.

00:30:02Yeah.

00:30:02And surveying what's going on and sort of orchestrating it.

00:30:05Yeah.

00:30:06All of that is a side that appeals to me.

00:30:09I adore cooking, but I actually don't want to cook every day.

00:30:13And...

00:30:14Right, so you're saying...

00:30:15You're not getting necessarily colour on the chicken.

00:30:17You're just singing it.

00:30:17No, it doesn't need to be browned.

00:30:19I just want it to cook through.

00:30:21Okay.

00:30:21So that's beginning to happen.

00:30:23And I want the flavours from the chilli

00:30:25and the garlic and that shallot to start flavouring the chicken.

00:30:28And this is the interesting bit that...

00:30:30I often...

00:30:31When I taste this soup, you think,

00:30:32well, what have they done with that?

00:30:33What makes it...

00:30:34This is new to me.

00:30:35This is...

00:30:36Well...

00:30:37It's actually because my parents were from the Caribbean.

00:30:40My father was Chinese and Indian.

00:30:42My mother was a whole mixture of things.

00:30:45But a very common thing in the Caribbean

00:30:48is to sort of caramelise meat,

00:30:51to brown it before you start adding liquid to it.

00:30:55By adding sugar?

00:30:56Yeah, by adding sugar.

00:30:57So normally, if you were making a stew in the Caribbean,

00:30:59you would just actually burn the sugar

00:31:01before you put the meat in.

00:31:03And it browns it nicely

00:31:05and it gives a nice little depth of flavour.

00:31:07New to me.

00:31:07And because we're going to be putting brandy into this,

00:31:11which can be a little bit bitter,

00:31:13the sugar will just take the edge off a little bit.

00:31:16So what you're doing in the bottom of the pan

00:31:17is caramelising the sugars in the bottom of the pan.

00:31:19Absolutely.

00:31:20I'm just going to add a bit more flavour with the spring onion.

00:31:23So this is a very sort of Chinese kind of flavour.

00:31:25The garlic and the spring onions,

00:31:27a little bit of the chilli in those onions.

00:31:30But I didn't want to put them in earlier

00:31:31because I didn't want them to sort of wilt

00:31:33and just sort of get too glassy.

00:31:36Yeah.

00:31:37So now we've got some brandy.

00:31:38Yeah.

00:31:38So we need to put about 200, I don't know,

00:31:42about 4 to 6 tablespoons.

00:31:44Quite liberal.

00:31:46It gives a lovely flavour to it.

00:31:47It's when it's somebody else's brandy.

00:31:49Yeah.

00:31:50Wow.

00:31:51You know, we were talking earlier about,

00:31:53you know, what wine to use whilst you're cooking.

00:31:56With brandy again,

00:31:57you don't have to use the best brandy,

00:31:59but it's just to give it that lovely flavour.

00:32:02Right, so this is all now,

00:32:04you see that brandy is hitting me in the face

00:32:07so the alcohol is burning off.

00:32:09And at this point,

00:32:09I want to put some ginger slices in.

00:32:12Right.

00:32:12So I'm not chopping up that ginger

00:32:15because I don't want little bits of gritty ginger in there.

00:32:18I want the flavour of the ginger

00:32:20and we'll probably take those ginger slices out later.

00:32:22OK.

00:32:23Now we've got our mushrooms going in.

00:32:26So there you are, cooked shiitake.

00:32:28Like you said, you keep the liquor from this as well.

00:32:30Absolutely.

00:32:30The liquor is really important to this dish.

00:32:33And now we'll go in with a little bit of soy sauce as well.

00:32:36So I haven't used much salt, I'm using some light soy

00:32:39because this is salty enough.

00:32:41OK.

00:32:42And also, because we're going to be using the dried shrimp,

00:32:45there's plenty of salt in that.

00:32:47So the dried shrimp acts a little bit like

00:32:50sort of fish sauce in Thai cooking.

00:32:52It gives that lovely sort of saltiness to it,

00:32:54very savoury and a little bit of,

00:32:57oh, I'm not quite sure what this is.

00:32:58Yeah.

00:32:58So now look, here we go.

00:32:59Smell that, quite honestly.

00:33:01I'd have that over a rice.

00:33:03Yep.

00:33:04Smells lovely.

00:33:05And I've got my liquor from the mushrooms,

00:33:07which I'm just going to pour in as well.

00:33:10And then we've got these dried shrimps,

00:33:12which as I say, you know,

00:33:14people might be a little bit put off by them.

00:33:16So if you smell them, they are very pungent,

00:33:19very fishy, very salty.

00:33:20We've only got about, I don't know,

00:33:22just over a tablespoon full of them.

00:33:24So is this in terms of a, is this, is this like a,

00:33:28instead of salt, is this?

00:33:29It is instead of salt,

00:33:30but it's also just another extra little layer of flavour.

00:33:33And you, you know, it's very, very subtle,

00:33:35although it's very pungent.

00:33:37Believe you me, by the time you eat it,

00:33:39you just won't notice that fishiness of it,

00:33:42but it just enhances the flavour of it.

00:33:44So this is a real example of sort of Chinese Caribbean cooking,

00:33:49because it's all about, you know,

00:33:50indenture brought people to the Caribbean and the colonies.

00:33:54Yeah.

00:33:55And so there is a real fusion of flavours,

00:33:57and this is a prime example of it.

00:34:00Right, I'll do some spring beans and coriander for you there,

00:34:02because we're not really far off, really.

00:34:04No, actually, it's really quick.

00:34:06So we've got our chicken stock here,

00:34:07so I've got a litre of it,

00:34:08because this can serve probably six to eight

00:34:13as a starter or four to six as a main course.

00:34:17All right, so we just want this to simmer down.

00:34:19So obviously if I was making this at home

00:34:21and not in a hurry, because I've gotten,

00:34:22I would probably, you know,

00:34:24I would possibly boil the chicken and shred it,

00:34:26you know, do all of those things

00:34:27and spend a bit more time with it.

00:34:30So you get all the flavours here.

00:34:30But even cooking it this quickly,

00:34:32there's plenty of flavour to it.

00:34:34I mean, I'd say,

00:34:35the minute you put that caramelisation,

00:34:36that sugar in there,

00:34:37that and the brandy are the key.

00:34:40Yeah.

00:34:40The key is the way to do it, I suppose, really.

00:34:42Right.

00:34:43And then what have you done with the noodles?

00:34:45What have you done with the noodles?

00:34:45All right.

00:34:46So I'm using these glass noodles,

00:34:47which are mung bean,

00:34:49and basically you need to soak those as well,

00:34:51because the problem with this is,

00:34:53they do expand the more they absorb the liquid.

00:34:56So I recommend just soaking them

00:34:59and then using it sparingly.

00:35:01Use what you need as opposed to putting it in there,

00:35:04because trust me,

00:35:05in about 20 minutes and half an hour's time,

00:35:08you won't have any soup at all.

00:35:09Is that right?

00:35:10It would absolutely absorb the noodles

00:35:11and it would be a completely different dish.

00:35:13So put them in just when you want them, right?

00:35:15You put them in when you want them.

00:35:16Exactly that.

00:35:17What are you after, Jake?

00:35:18I just need a spoon.

00:35:19A spoon?

00:35:20I want to check my seasoning.

00:35:22Seasoning.

00:35:22Ah, OK.

00:35:24Right.

00:35:24I just want to have a little taste and see where we're at.

00:35:29Yeah, you see, it's nice,

00:35:31because what we've got here,

00:35:32we've got our lovely chicken stock,

00:35:34we've got that little bit of ginger coming through

00:35:36with our onions,

00:35:37and there's a little heat from the chilli as well,

00:35:39but not too much heat,

00:35:40which is why I've succeeded it.

00:35:41But it's because we haven't cooked it for so long,

00:35:43I take it,

00:35:43you still get that freshness?

00:35:44That's exactly what we want in this guy?

00:35:46Absolutely.

00:35:46Yeah.

00:35:47But it is just sort of soothing and comforting.

00:35:49We're heading into sort of, you know, autumn and winter.

00:35:52It's a nice alternative to sort of some pickled soup.

00:35:56And the brandy is very subtle.

00:35:58And there we go.

00:36:00So, basically, we've got our glass noodles here.

00:36:03Right?

00:36:03I didn't know that glass noodles were made from mung bean.

00:36:06Did you?

00:36:07Yeah.

00:36:07Did you?

00:36:08Well, you learn something every day.

00:36:10So, also, they're quite long,

00:36:12so I like just using scissors to cut them up.

00:36:15And that's, you know what?

00:36:18Because it's just us.

00:36:19And that's kind of it, isn't it, really?

00:36:20That's kind of it.

00:36:20You just pop them in there and that's it.

00:36:22And if you were a real hacker Chinese,

00:36:24you would then serve this with some sort of cooked rice in there as well,

00:36:27just to pat it out and to make it go a little bit further.

00:36:30Well, I've got two bowls here ready for you.

00:36:32All right.

00:36:33Well, I think...

00:36:33So, we need to leave that to how long to cook?

00:36:36Well, you know what?

00:36:37It's fine now.

00:36:38But, you know, the longer you leave it, of course,

00:36:40the more flavourful it will be,

00:36:42the more that ginger's going to come through.

00:36:44So, if you've got a fever,

00:36:45if you've got a bit of a cold, the brandy, the ginger,

00:36:48all of this is going to kill it all for you.

00:36:50All right.

00:36:51So, let's put a little bit of coriander in there,

00:36:53because why not?

00:36:54It's going to make it look pretty,

00:36:55gives a little bit of extra flavour.

00:36:56James, would you turn this hob down?

00:36:58This thing scares me.

00:37:00I don't think you should describe this as something

00:37:02that you should have when you're not feeling so well.

00:37:04I once had a dish on here described like that.

00:37:07Do you remember?

00:37:07You did cook it, yeah.

00:37:09I remember you served it.

00:37:11Mussels.

00:37:12Mussels.

00:37:12It was sort of described as something,

00:37:14oh, that would be good if you're feeling poorly.

00:37:16Well, I don't think it would help me if I was feeling poorly.

00:37:18I've got to be honest with you, Galton.

00:37:19Yeah.

00:37:20It's not in the same way that this word.

00:37:22This is comfort for you.

00:37:24It's so quick when you look at it.

00:37:26It's delicious, you can smell it.

00:37:27But, you know, look, it'll be even nicer the longer you cook it.

00:37:31But honestly, boys, it's going to make you feel just great.

00:37:36There we are.

00:37:37And two mixtures of flavour as well.

00:37:39A little bit of Caribbean.

00:37:40A little bit of Caribbean, a little bit of Chinese.

00:37:42My two favourite things.

00:37:44It's my heritage.

00:37:46You wouldn't finish that out of any oil.

00:37:48You'd basically just serve it that as it is.

00:37:50That's it.

00:37:51Yeah.

00:37:51Well, as I say, if you want to sort of pat it out a little bit,

00:37:55put a bit of rice in it and then it goes even further.

00:38:00I just want a few more noodles in there.

00:38:02So, give us the name of this dish.

00:38:03Well, we're just calling it a Chinese-style chicken noodle soup

00:38:07as opposed to...

00:38:08There we go.

00:38:08How easy is that?

00:38:09Jonathan Pang, everybody.

00:38:11CHEERING AND APPLAUSE

00:38:30There we have it.

00:38:31Yeah.

00:38:31I get a bowl as well.

00:38:33I'm looking forward to this.

00:38:34Yes.

00:38:34Interestingly enough, I've learnt two things just now.

00:38:38The sugar and the brandy, but both of which...

00:38:44You can taste.

00:38:45Mmm.

00:38:46That's great.

00:38:47OK, and these dried shrimp are not over-pattering, are they?

00:38:50It just gives that sort of...

00:38:52No, because...

00:38:52This is a definite winner.

00:38:54How long have you been on the show?

00:38:55Six years?

00:38:56Yeah.

00:38:57That is the best dish you've ever cooked on the show.

00:39:00That is fantastic.

00:39:01Thank you both.

00:39:01Jonathan Pang, everybody.

00:39:04CHEERING AND APPLAUSE

00:39:04That is pretty special.

00:39:06That's sugar and brandy.

00:39:07There you go.

00:39:08Right.

00:39:08Go and be cooking for us a little bit later.

00:39:10Are you disusing scallops, Chief?

00:39:11Yeah.

00:39:12Exactly.

00:39:12That's what we're going to do.

00:39:13I wanted more of it, but that's all we've got.

00:39:15That's it.

00:39:16And we're serving a second course of chicken for my guest,

00:39:18Mariella Frostrop, at the end of the show.

00:39:19But joins us again after the break,

00:39:21when I'll be teaching you the art of waffle making

00:39:23in this week's Little Mars Class.

00:39:24Are you all right there?

00:39:25Yeah.

00:39:26See you after the break.

00:39:35Welcome back.

00:39:36Now, we've got more delicious food on the way

00:39:38from Goulton Blackiston,

00:39:39and I'll be cooking a stunning dish of chicken

00:39:41for my guest, Mariella Frostrop, at the end of the show.

00:39:44But first, it's time for this week's Mars Class,

00:39:46and this one is all about waffles.

00:39:48So dig out around your cupboards, dust off the old waffle maker,

00:39:52because you definitely want to try these recipes

00:39:54for yourself this weekend.

00:39:56Now, these have been sort of mislaced over sort of air fryers

00:39:58over the years, but this is what cooking is all about.

00:40:02Lovely waffle machines.

00:40:03Now, the classic waffles is obviously done

00:40:05on these heated plates over here,

00:40:07which you can warm up on fires and bits and pieces.

00:40:09A little bit hit and miss, to be honest with you.

00:40:10I think this is where the history of the waffle starts with.

00:40:13Nowadays, we've got the electric version.

00:40:15This one is the domestic version.

00:40:16This one's the commercial version that I use quite a lot as well.

00:40:19And then we're going to make sort of three different types of waffles,

00:40:22two of which are using the same mixture.

00:40:24But I'm going to get onto the Spanish one last,

00:40:26because that uses a deep fat fryer, not a waffle machine.

00:40:28So, first of all, for the waffle batter, it is really simple.

00:40:32Now, the ridiculous thing is, I've actually seen this in supermarkets,

00:40:34where you can actually buy a waffle batter mix already made.

00:40:39As in, you just add the milk and it's done.

00:40:41This is so easy. Look how easy it is.

00:40:43We've just got plain flour in here.

00:40:45You take some baking powder.

00:40:47That sits on there.

00:40:49And then you can add some salt to this.

00:40:51Although we're going to do sweet and savoury waffles

00:40:53out of the same batter, I still put salt in it.

00:40:57Then we add the eggs.

00:40:58So, you're going to pop in the eggs.

00:41:00These are medium-sized eggs.

00:41:02Now, I am making quite a bit of waffle batter over here,

00:41:06because we've got quite a big crew today.

00:41:08But also, I'm going to split this batter up.

00:41:10So, I'll pop that in there.

00:41:12Get rid of that.

00:41:14And then, using a whisk, we'll just mix this together.

00:41:17And at the same time, full-fat milk.

00:41:21That sits in here.

00:41:22So, we're just going to whip all this lot up.

00:41:24Now, unlike a lot of batters,

00:41:26you don't really need to leave this to rest.

00:41:29It's ready as soon as it's made.

00:41:31So, not like a pancake batter you'd be leaving it.

00:41:34You can just sort of mix this all up.

00:41:36Like I was saying,

00:41:37this is where you can turn this now into sweet or savoury.

00:41:40I'm going to do a bit of both, really.

00:41:42But for this one,

00:41:45we'll take the mixture like that.

00:41:47I'll grab a bowl.

00:41:49And then we'll separate the mixture in here.

00:41:51So, this one's going to be your sweet one.

00:41:53And this one in the bowl will be your savoury one.

00:41:57So, we'll separate that to one side.

00:41:59We'll get to that in a minute when we do the sweet one.

00:42:03But the savoury one,

00:42:04this is where you can mix and match and put whatever you want in it.

00:42:07So, once you've got a batter like this,

00:42:08it's entirely up to you what you put in it.

00:42:11I mean, I love things like this because they go really well.

00:42:14I'm going to serve this with a fried egg,

00:42:15but this works brilliantly with chicken, roast chicken as well.

00:42:20This is brilliant.

00:42:20Chicken and waffles, deep fried chicken, this recipe.

00:42:23But you can serve this with some beautiful little fried eggs as well,

00:42:27with lashings of butter over the top.

00:42:28So, take the tomatoes, bit of spring onion.

00:42:32Whenever you're chopping anything,

00:42:34you need to make sure it's things like the potatoes that are going in there are pre-cooked.

00:42:38Because particularly in this commercial waffle machine,

00:42:41it's not going to take very long to cook.

00:42:42And you can actually buy these online as well.

00:42:44So, don't just think they're just for chefs and caterers.

00:42:48If you've got a big family, this is the one to go for.

00:42:51Because they make waffles really, really quick.

00:42:53So, the potatoes, what I've got in here is I've just cooked these.

00:42:55These are just diced potatoes that I've just boiled.

00:42:58They can go in.

00:42:59You can use leftover boiled new potatoes, that kind of thing.

00:43:03And then, into that now, some tarragon.

00:43:08I love tarragon in waffles.

00:43:11These are ace.

00:43:12So, fresh tarragon goes in.

00:43:16And then, like all waffles really,

00:43:18whether you're using the small machines or all of these,

00:43:20you need to pre-heat them, really.

00:43:22Pre-heating them is the key.

00:43:23So, this waffle line is really cool.

00:43:25It's cool for this particular reason.

00:43:27Because you've got normal waffles in the small one over here.

00:43:31This one, I'll show you.

00:43:32It's got a little party trick.

00:43:33So, you can top the butter in.

00:43:36A little number of butter in each one.

00:43:39Mix this all together.

00:43:41And then, all we do is,

00:43:42we take our waffle,

00:43:44pop it in the centre.

00:43:46Now, allow it to spread a little bit.

00:43:47When you're using a waffle machine,

00:43:50you need to allow the mixture to spread.

00:43:53Because when you close the lid,

00:43:55it will expand and puff out.

00:43:57So, we're going to shut that up.

00:43:59This is its party trick.

00:44:01Turn it over.

00:44:03And we go again.

00:44:05Like that.

00:44:06So, you've got just a little heat element on it.

00:44:09Just a numbered heat element on this one.

00:44:11But, this sits this on here.

00:44:14Like I said, this is the commercial version.

00:44:16I mean, you need to get three times the size of these.

00:44:18Three all into one go.

00:44:20But, just keep it nice and simple.

00:44:24Again, the waffles just sit there over like that.

00:44:27If you put too much in, it'll just expand like that.

00:44:29And it'll come out.

00:44:30Don't worry about that.

00:44:31It's fine.

00:44:31We just shut the lid.

00:44:33And just rotate it.

00:44:35Like that.

00:44:35And this just is the excess batter.

00:44:37It's not a problem with that.

00:44:38You just leave that to one side.

00:44:39While that's happening,

00:44:40we can then get the fried egg on the go.

00:44:44So, a classic fried egg whenever I do it.

00:44:46Tons of butter over the top.

00:44:48Sits in the pan.

00:44:49Shake the egg.

00:44:51Hopefully, when you shake the egg,

00:44:53you'll get the yolk in the centre.

00:44:57A little bit of oil as well to help it.

00:45:00Get the foaming butter in the pan.

00:45:03Crack the egg.

00:45:05Bang.

00:45:07Give it a quick shake.

00:45:11Like that.

00:45:12In the centre.

00:45:14There we go.

00:45:15Right.

00:45:16Cook this nicely.

00:45:18We'll grab our plate.

00:45:22And it's that quick.

00:45:23Once you've got a waffle machine,

00:45:25it's so fast.

00:45:27You know, you buy these and you're basically messing around

00:45:29heating them in the oven.

00:45:33It's so quick.

00:45:35Don't worry about these little excess bits.

00:45:37Look.

00:45:38You scrape these off.

00:45:43Go like that.

00:45:45And then you can just check the cooking of it.

00:45:49It's only going to take, what, another couple of minutes.

00:45:52At the same time where we can think about our sweet one.

00:45:56So this is our sweet little batter.

00:45:59We've got the bananas, which we can chop up.

00:46:03So this is, this is a really great one.

00:46:05This is just pecan nuts.

00:46:07Pecan.

00:46:10Bananas.

00:46:15So that's your banana one done.

00:46:19We'll lift this off, because these are ready.

00:46:21Look at this.

00:46:24You've got tomato and potato waffles.

00:46:30That quick.

00:46:31Flip it over.

00:46:34Easy as that.

00:46:35And then when we pile them up.

00:46:38It's so, so simple this, but super, super tasty.

00:46:43Bit of that.

00:46:45And then you take your fried egg.

00:46:49Sit that over the top.

00:46:50You've got to have the crusty bit to fried egg.

00:46:54Look at that.

00:46:56That's just the waffle machines telling me it's too hot.

00:47:01If this was in America,

00:47:02you'd have about three kilos of maple syrup over the top as well,

00:47:05and about ten kilos of bacon.

00:47:08When I went to America the first time,

00:47:10I said, never eat anything bigger than your head.

00:47:11It's quite difficult in America to do that,

00:47:13but it's just, this, look, fried egg and waffles,

00:47:16it's just ace.

00:47:17You've got more waffles as well.

00:47:20And...

00:47:22Look, you can just...

00:47:25They're just beautiful.

00:47:26These are just, you can put sun-blushed tomatoes in it,

00:47:28sun-dried tomatoes,

00:47:29and then, of course, you've got the dessert one.

00:47:32So I'll quickly wash this out.

00:47:36So the dessert one, very, very quick to do as well.

00:47:40So, same thing, a little knob of butter.

00:47:44They're going to go in there as well.

00:47:46And we just do the same process with this.

00:47:47So...

00:47:50So we've got the...

00:47:54Look at this.

00:47:55This is the banana, the pecan nuts as well.

00:47:57And at the same time, you can take this salty caramel

00:48:01and just dollop a little bit on here as well.

00:48:08This sits in here.

00:48:10Like that.

00:48:11Flip that over.

00:48:13And go again.

00:48:15So again, touch of butter.

00:48:19Over there.

00:48:22Sit that on there.

00:48:24And it's just...

00:48:25Once you learn how and you've got a really good batter mix,

00:48:29like I said, sweet or savoury, this is just ace,

00:48:31but particularly with this little bit of salted caramel on here as well,

00:48:37shut the lid and then we wait.

00:48:39It gives us time to do one other thing.

00:48:42And we're not going to go to Belgium for this.

00:48:44We're not going to go...

00:48:47There, just scrape that off.

00:48:49That's fine.

00:48:49We're not going to go to Belgium for this.

00:48:51We're not going to go to America for this.

00:48:53We're going to go to Spain.

00:48:54And this is the Spanish version of a waffle.

00:48:56Now these are like honey flowers.

00:48:58We use one of these.

00:49:01You get these on the internet.

00:49:02The best way to do that is just stick them in the oil, first of all.

00:49:05The oil is really, really hot.

00:49:07That's the key to it.

00:49:07It needs to be boiling, boiling hot.

00:49:09And then when you're doing this,

00:49:13what I've got in here is quite an unusual batter mix.

00:49:16It basically contains really good extra virgin olive oil.

00:49:19We've got flour.

00:49:21I've got milk.

00:49:24I've got eggs.

00:49:26And olive oil.

00:49:28And yeast.

00:49:29And we just...

00:49:30And it's not a batter that, again, you need to leave to rest.

00:49:33You can almost serve this as soon as they come out of the fryer

00:49:36and serve them warm.

00:49:37So you pop the eggs in here.

00:49:39It's just a really good batter, this.

00:49:41In we go with the yeast.

00:49:44You pop that in as well.

00:49:46So get...

00:49:46You can use the instant yeast.

00:49:50That sits in there.

00:49:53And then if you look...

00:49:55Olive oil.

00:49:56Look at the amount of olive oil in there.

00:49:59And you've got that.

00:50:01It sits in there.

00:50:01Look at the colour of it.

00:50:02That's the really good quality of olive oil.

00:50:04Give this a quick mix together.

00:50:07Like that.

00:50:08And this creates this amazing batter.

00:50:10So we just mix it.

00:50:13Leave that to one side.

00:50:16Meanwhile, over here...

00:50:18This thing's all squeezing out of our machine.

00:50:21I'm going to go and get these ready.

00:50:23Like I said, don't worry about this.

00:50:25This is all just going to leak out.

00:50:26But these are pretty special.

00:50:28These banana...

00:50:30And salted caramel waffles.

00:50:33These are ace.

00:50:34Look.

00:50:36Before I do that one, we'll just serve this.

00:50:39This is what the crew have been waiting for.

00:50:41Look.

00:50:41It goes sticky.

00:50:43In here.

00:50:44And this is where you can take this batter.

00:50:46You can do chocolate chip in here as well.

00:50:49Look at these.

00:50:52Banana, salted caramel,

00:50:54and pecan waffles.

00:50:57And take a lashing of maple syrup over the top.

00:51:03Over the top of there.

00:51:04That's that one.

00:51:06And just to show you these.

00:51:07Lift this out.

00:51:09Flip this over.

00:51:11And you've got more.

00:51:15Look.

00:51:16You can also, as well,

00:51:17if you've got time with these,

00:51:19you can freeze them.

00:51:21And then you can just microwave them

00:51:23to re-warm them up.

00:51:24But they're also great.

00:51:26But they're so quick to make.

00:51:28Waffles and a waffle maker.

00:51:31But then this.

00:51:32We're going to go to Spain for this one.

00:51:34So you get these really, really hot.

00:51:39Don't touch these bits.

00:51:40And the idea is then you take your batter,

00:51:42you dip it in the batter

00:51:43and then dip it in the oil straight away.

00:51:45So dip it in the batter.

00:51:46Like that.

00:51:47Allow the batter to sit to it.

00:51:51Drain it off.

00:51:53Straighten the fryer.

00:51:54Hold it down.

00:51:56And it'll puff up

00:51:57and it'll come away from the iron.

00:52:01And then the iron lifts off.

00:52:03So again, straighten the batter.

00:52:07Hold it.

00:52:10Hold the iron in the fryer.

00:52:12If you keep shaking it.

00:52:16While they cook.

00:52:19It'll come away.

00:52:22Like that.

00:52:24And they sit there.

00:52:26And you can roll these round in the fryer.

00:52:28So I'll just get a little.

00:52:31Spatula.

00:52:32This is something delicious these.

00:52:35I just think these are really, really superb.

00:52:38So you'll find these online as well.

00:52:40But you do need a deep fryer for this.

00:52:42Get the all nice and hot.

00:52:44And these are so, so simple.

00:52:48You just get a little bit of colour on it like that.

00:52:52Honey flowers, I was taught these are in Spain.

00:52:56I think they just look spectacular.

00:53:00And then you can lift these off.

00:53:02Classically they would be just served with a good lashing of.

00:53:05Ice and sugar over the top.

00:53:09There we go.

00:53:11And we can lift these off.

00:53:14So like I said, honey flowers or carnival flowers.

00:53:19Super, super tasty.

00:53:21And then one final bit.

00:53:23It's a little bit.

00:53:24Not maple syrup for this one.

00:53:25But you take some honey.

00:53:28Honey over the top of there.

00:53:30So there we have it.

00:53:31So three variants.

00:53:35All on waffles.

00:53:37Either one you choose.

00:53:39Are all pretty delicious to me.

00:53:40Easy as that.

00:53:41Done.

00:53:43Now if there's anything you'd like to learn about,

00:53:44a little mass gas, then do get in touch.

00:53:46We'll see if we can help out right here on the show.

00:53:47And I'll be treating my guest, Mariella Frostrop,

00:53:49to a cracking recipe of chicken very shortly.

00:53:51But join us again after the break,

00:53:53when Gorton Blackiston will be hoping to wow us with a dish of scallops.

00:53:57I'm looking forward to that one.

00:53:58It's good that, isn't it?

00:54:08Welcome back.

00:54:09Now I'll be chatting some more to my guest, Mariella Frostrop, very shortly.

00:54:12But first, I'm here with Jonathan, and we're getting ready to taste a dish

00:54:16from a chef whose restaurant on the Norfolk coast has held a Michelin star for two decades.

00:54:21Mmm.

00:54:21And a man who's been a friend of mine for many, many years.

00:54:25It's a brilliant go on, Blackiston!

00:54:26Thank you!

00:54:28Blimey!

00:54:29Thank you, James.

00:54:30Yeah, there you go.

00:54:30So right, on the menu we've got scallops, too.

00:54:32Yeah.

00:54:32These are the most incredible Diver Court scallops.

00:54:35Would these be from Norfolk?

00:54:36No.

00:54:37They're from up in Scotland and from the Orkneys.

00:54:39But you can get them from other places, but I think the Orkney scallops are fantastic.

00:54:43I think they produce some of the best, don't they?

00:54:44Yes.

00:54:45They are stunning.

00:54:46So I've got the scallops.

00:54:47The dish that we're going to do is the one that's in the fridge.

00:54:49It's a classic, really.

00:54:51Yeah.

00:54:51And it's one because I'm quite excited because I've changed all the menu at my fish and chip

00:54:57shop in Cromer.

00:54:58All the menu?

00:54:59Yeah, for the autumn and winter time.

00:55:01So these are literally hand-dive scallops from...

00:55:04And what you've got, you've got everything in there.

00:55:06The sauce, the spinach...

00:55:10Which we're going to make.

00:55:10We'll show you how to do that.

00:55:11All in one.

00:55:12This goes in the oven.

00:55:13It goes in the oven, hot oven, 220.

00:55:15Yeah.

00:55:16And probably takes between six and ten minutes, depending on the size of the scallop.

00:55:21I am going to put the timer on now.

00:55:23Yes, do not let that go.

00:55:24For nine minutes, it's on.

00:55:26So, meanwhile, over here, you want me to do the little lardons, first of all.

00:55:28Yeah.

00:55:29And we're just going to show you how to open these beautiful scallops.

00:55:34These are stunning.

00:55:35Look at them.

00:55:35They really are.

00:55:36Look at the size of them.

00:55:37They're huge.

00:55:38Now, actually, you're going to do it.

00:55:39You sometimes use a table knife or you like to use a fillet knife.

00:55:41I use a spoon.

00:55:42A spoon?

00:55:43Yeah.

00:55:43I use a spoon.

00:55:44Once I get to this stage, you go and get rid of the shells.

00:55:48You keep the shells.

00:55:49These are where they're, I mean, just look at them.

00:55:51They're enormous.

00:55:52And then, this is how I do it.

00:55:53I've just come back from Orkney.

00:55:54I just use a spoon.

00:55:56I've just come back from Orkney.

00:55:57It's just one of the best places.

00:56:00Monkfish, it's weight and weight.

00:56:02It's incredible.

00:56:04And what is it about Orkney and the water in Orkney that produces these?

00:56:09The water.

00:56:10The temperature.

00:56:11The temperature.

00:56:11The temperature, everything about it, it's just conducive for amazing scallops.

00:56:15Do you want a little bit of oil in here?

00:56:16Yes, please.

00:56:17What you get, what you take off the skirt.

00:56:20I'm going to fry the bacon.

00:56:21Now, I don't get rid of the skirt and I don't get rid of the rose either.

00:56:24The coral.

00:56:25What are you planning to do with the scallops?

00:56:27If I had enough of them, I'd dry them out in an oven and leave them in for a good

00:56:3324 hours

00:56:33until they go absolutely brittle and crisp.

00:56:36Then you blitz them and then make an incredible powder.

00:56:39I actually like the scallop bro.

00:56:40I don't know.

00:56:41A lot of people are fun.

00:56:41No, I don't.

00:56:42You don't like it?

00:56:43No, no.

00:56:44But I like it as a seasoning.

00:56:46Oh, okay.

00:56:46So, we haven't got any of the scallop bro, so I'm going to use, quite happily, curry powder.

00:56:52Right.

00:56:52A mild curry powder.

00:56:53So, all you've done is you peel off this, it's like an outer casing.

00:56:57Yeah, it's a skirt.

00:56:58Which is this bit.

00:56:59You can utilise this bit.

00:57:00I would use that bit, but not this, the sack.

00:57:02Yeah.

00:57:03Use the skirt and make a sauce with the skirt.

00:57:05Meanwhile, I've got a little bit of crispy bake because I know you want the pan in a second,

00:57:08so I'll get that.

00:57:09I'm going to get rid of this and get rid of that.

00:57:11So, it's important to keep the shells as well.

00:57:13So, once you've done that, wash them up, keep them.

00:57:15Yes.

00:57:15Wash them really well, keep them, and they'll keep for a long, you know, you can use them

00:57:21again and again.

00:57:22And I've said with scallops that we get on the show, you can still, you can get these

00:57:25in the supermarket nowadays, some of which might be from Canada.

00:57:28That's good bacon.

00:57:29That's very good bacon.

00:57:31Yeah, some of it might be from Canada, a lot of the scallops, do you think?

00:57:34Er, what?

00:57:35You get the Canadian frozen scallops in the supermarket, so you just need to make sure you...

00:57:38Oh, I didn't know that.

00:57:40I didn't know that.

00:57:41The seafood from Nova Scotia is incredible, isn't it?

00:57:43Yeah, yeah, but you've just got to make sure, because they contain quite a lot of water,

00:57:46if it makes them frozen, so dry them out really, really well if you're going to use it.

00:57:50Just as a little thing, I think a spoon really does the job well here, because it takes

00:57:54up the contour of the scallop, you know?

00:57:57That's the muscle I'm eating out there.

00:57:59Right, I've got my crispy bacon over here, so I'm going to drain off and then give you the pan.

00:58:04Perfect.

00:58:04You don't need to wash it out or anything.

00:58:07That's going to sit in there.

00:58:08So there's your pan.

00:58:09Yep.

00:58:10With the scallops.

00:58:11Meanwhile, you want me to go and do the little beurre blanc.

00:58:13Yeah, yeah, yeah.

00:58:14Okay.

00:58:14Classic sauce.

00:58:16Right.

00:58:17So, beurre blanc.

00:58:18Many, many, many years ago, you and I were cooking, and we had the late, great Michel Roux on.

00:58:25Yeah.

00:58:26And he'd just bought a book out on sauces.

00:58:28He did.

00:58:29And I was the one who was going to show him how to do a beurre blanc.

00:58:35Now, he's not here to defend him.

00:58:36The key to it, he didn't read the brief.

00:58:38Look at this.

00:58:39So, this is just a light coating of mild curry powder, okay?

00:58:44Just going into a pan.

00:58:45Hot pan.

00:58:47Okay.

00:58:47So, classic beurre blanc is shallots.

00:58:49You want a little bit of white wine in there, a little bit of lemon maybe.

00:58:52Yeah.

00:58:52I put them at the end, I don't know about you.

00:58:54Yeah, you can do.

00:58:55You do it entirely how you do it, because you know about things.

00:58:58Such a cream gives you that.

00:58:59I'm going to stabilise it.

00:58:59That's that.

00:59:00So, that's that one.

00:59:01And the scallop's important.

00:59:02I take it the thing is that it's not important to get this too hot, because it's just going

00:59:05to burn.

00:59:06No.

00:59:06I don't want to actually cook the scallop.

00:59:09I just want to colour one side, okay?

00:59:11The presentation side.

00:59:12Yeah.

00:59:13So, look at that.

00:59:15Okay.

00:59:15Looking great.

00:59:16So, we've got in here white wine and shallots.

00:59:20Yeah.

00:59:20Get this on first of all.

00:59:22And you almost just want to just, this is how I was taught it, there's various different

00:59:25ways to do it.

00:59:26Some people put cream in it to stabilise it, some people don't.

00:59:30Yeah.

00:59:30It's a good idea if you check, this is a classic sauce, it's made out of butter.

00:59:33It uses butter to thicken it, basically.

00:59:36Beautiful.

00:59:37Happy with that?

00:59:37Yeah.

00:59:38So, what you want to do...

00:59:39So, you've just literally sealed off one side.

00:59:41Okay.

00:59:42There you go.

00:59:42Do you want the spinach in there as well?

00:59:44Yeah, the spinach can now go in the same pan.

00:59:46Just wilt that down.

00:59:48There you go.

00:59:49That won't take long.

00:59:51No.

00:59:53And then we're ready.

00:59:54You can wash around, Steve, otherwise...

00:59:55Thank you, thank you.

00:59:56There you go.

00:59:56Right.

00:59:57A touch of cream in here.

00:59:58I put a little bit of cream in here.

01:00:00The purist would never put the cream in it, but you don't have to.

01:00:02But what you want to do is take the butter and you whisk it in.

01:00:05And by whisking it in the sauce, it actually starts to thicken it up.

01:00:09So, I'll get this pan on.

01:00:11Yeah, and it helps stabilise it as well, doesn't it?

01:00:13Yeah.

01:00:13Oh, but you haven't added the other thing?

01:00:16It's the other thing.

01:00:17The vinegar!

01:00:18I'm going to do that in a minute.

01:00:19I've got to reduce the wind down first.

01:00:20Okay.

01:00:21And you put a little bit of...

01:00:22Right.

01:00:23You'd never do this in the classic.

01:00:24No, you wouldn't.

01:00:25And I never did do it.

01:00:26But then I obviously...

01:00:27I went to the incredible Devonshire Arms.

01:00:30And he does this sauce with malt vinegar.

01:00:33And I just thought it was revolutionary.

01:00:35With malt vinegar?

01:00:36Yes, exactly.

01:00:36I mean, I'm very surprised about that.

01:00:38Exactly.

01:00:40Exactly that.

01:00:41So, this is where you load it...

01:00:42Perfect.

01:00:43...with the butter.

01:00:45That's perfect, yeah?

01:00:46Just a bit.

01:00:47So...

01:00:47There's more going in here, Jonathan.

01:00:50No.

01:00:50And more.

01:00:52Ah!

01:00:52Wow.

01:00:54Yeah, but it goes a long way.

01:00:56That is a lot of butter.

01:00:56Yeah.

01:00:56And then you've got this as well to add to it once you've done it.

01:00:59So, what is that?

01:01:00That is a little bit of sauce which I made with the scallop skirts.

01:01:04Right.

01:01:05Oh.

01:01:05So, that's a little bit of sauce in there.

01:01:07So, this is...

01:01:08I'm going to put this back on the heat just for a second.

01:01:10The key to this is you don't want to boil it, do you really?

01:01:12No.

01:01:12That's the thing.

01:01:13No, keep stirring it, keep adding it.

01:01:15A little out of time, they normally tell you.

01:01:16Okay.

01:01:17So, this is your classic little beurre blanc.

01:01:19Yep.

01:01:19On and off the heat.

01:01:20Yep.

01:01:21And it actually starts to thicken up.

01:01:23Perfect.

01:01:24Yep.

01:01:25And do you want a little bit of lemon in this as well?

01:01:27Oh, you can do.

01:01:28Did you not put some lemon in?

01:01:29I didn't put lemon in it yet, Chief.

01:01:31And where's the tarragon going?

01:01:32That can go in a little sprig of tarragon.

01:01:34All right.

01:01:36Right.

01:01:37And then try and match the scallop with the shell that it came out of.

01:01:40Because you've mixed them up.

01:01:44That's not too bad.

01:01:46That's not too bad.

01:01:48Yeah.

01:01:48Right.

01:01:49So, you've got tarragon over the top.

01:01:50Right.

01:01:50And then, what happens then?

01:01:51Chief, do you want any sauce in it or not?

01:01:54Yeah.

01:01:55Now.

01:01:56Well, you're...

01:01:58Yes, I do.

01:01:59Right.

01:02:01Beautiful.

01:02:02Not too much.

01:02:06Okay.

01:02:08I was just matching the tops to get the right one.

01:02:10Tell you what, it's going well so far.

01:02:11Do you know what I mean?

01:02:12It's going well so far.

01:02:13Shut up.

01:02:15Let me concentrate.

01:02:17Right.

01:02:18And now we need some puff pastry.

01:02:21The lardons are for the end, apparently.

01:02:22Oh, okay.

01:02:23Lardons are for the end.

01:02:24Yes, it's for you to add.

01:02:25I don't want to overpower it.

01:02:26Sure.

01:02:27Depending on the strength of the bacon, if you know what I mean.

01:02:29Sure.

01:02:29So, I need my puff pastry out.

01:02:32Right.

01:02:33It's in that bottom fridge.

01:02:35On the left-hand side.

01:02:36Oh, yeah.

01:02:37There.

01:02:39Right.

01:02:40You've made your puff pastry as well, haven't you?

01:02:42I do normally.

01:02:43Yeah.

01:02:44But I will say this.

01:02:45It's good.

01:02:46If you haven't got the time or inclination, of course you can buy it.

01:02:49Ready maple pastries, eh?

01:02:50I agree.

01:02:50And you want it about an inch wide, if you know what I mean.

01:02:54So, tell us about Number One Chroma, then.

01:02:57Because, I mean, it is a monster.

01:02:59But I just love it.

01:03:02And we've got a new, as I say, we've got a new menu,

01:03:03which is going to encompass the local mussels.

01:03:08We're still getting beautiful lobster.

01:03:11And will this be on the menu?

01:03:12This is going to be on the menu.

01:03:13OK.

01:03:14But I fear for it.

01:03:15Yeah.

01:03:16Until he pulls me up and said,

01:03:17I can't get it on anymore, it's going mad.

01:03:21So, what you want to do is you're just creating a little...

01:03:23Yes.

01:03:23You're actually sealing this, so it's going to steam at the same time.

01:03:26So, it's baking it and...

01:03:26It's going to steam at the same time.

01:03:28Yeah.

01:03:28OK.

01:03:29I just think it's the best way.

01:03:30Yes.

01:03:31I really do.

01:03:32Can we get another tray to put them on?

01:03:32That's beautiful.

01:03:36And it's...

01:03:36Use the salt to hold it together.

01:03:39Yeah.

01:03:40Beautiful.

01:03:42This is lovely.

01:03:43It's simple.

01:03:46But you can get this done to a certain degree in advance.

01:03:49Sure, yeah.

01:03:50I need your egg wash on it.

01:03:52And then we're ready to go in the oven.

01:03:53And that's where we were.

01:03:54So, a little bit...

01:03:55I'll let you put the egg wash on,

01:03:56because these are going to be...

01:03:58You do do that one.

01:03:59They're going to be another...

01:04:00What do you mean, did I do that one?

01:04:03They're going to be another minute, those ones.

01:04:05Are they?

01:04:06Are they browning nicely, then?

01:04:07Don't you worry about it, Geoff.

01:04:08Uh-huh.

01:04:09They're not burning like the pizza that you did once.

01:04:11Do you remember that one?

01:04:12God.

01:04:13We've been through some things.

01:04:15Oh, well.

01:04:16I did a stunning wild mushroom pizza once,

01:04:19and then gave it to him to cook out there.

01:04:22It's called sabotage, isn't it?

01:04:23Yeah.

01:04:26Yeah, I did catch fire a bit, quickly.

01:04:28Yeah.

01:04:29Spontaneously combust.

01:04:30Yeah.

01:04:32But this is lovely.

01:04:34And when you've got scallops,

01:04:35don't freeze them just as they are.

01:04:37Yeah.

01:04:38So that's going to go in the fridge.

01:04:40Yeah.

01:04:40Meanwhile, you've got your crispy bacon there ready.

01:04:44That's that one.

01:04:45That's good bacon.

01:04:46Yeah.

01:04:46And then we've got three plates.

01:04:48And, yes, so as soon as...

01:04:51The wow factor is that we will take this to the table

01:04:54with a steak knife.

01:04:55Okay.

01:04:56And then the customer will open it,

01:04:58and this aroma comes out of it.

01:05:00Yeah.

01:05:01Well, I'm feeling it.

01:05:02Yeah.

01:05:03You're about to do it.

01:05:03Right.

01:05:04Do you want a steak knife?

01:05:05I'd love a steak knife.

01:05:06We're not opening them now, are we?

01:05:07Yeah, yeah.

01:05:08We're going to open them on camera, yeah.

01:05:09Oh, right.

01:05:10Yeah.

01:05:10One, one, one.

01:05:11Okay, I'll open one.

01:05:13Okay.

01:05:13You ready?

01:05:14Yeah, lush.

01:05:15Oh, that looks great.

01:05:16Look at them.

01:05:17Beautiful.

01:05:18Wow, wow, wow.

01:05:19Absolutely wow, wow, wow.

01:05:23So like that.

01:05:24Beautiful.

01:05:25You ready?

01:05:26Yeah, you go for it, Chief.

01:05:27Can I?

01:05:28No, you go for it.

01:05:28We'll just hold one,

01:05:29and I'll keep the other two closed.

01:05:31Now you've got me nervous.

01:05:33You get the waiters to do this, then, clearly.

01:05:35No.

01:05:36You've got asbestos hands.

01:05:38Oh, and look, this is the money shot.

01:05:43Oh, that looks lovely.

01:05:46Look at that.

01:05:47It's got its own little sauce.

01:05:49You can eat the puff pastry.

01:05:52A little bit of bacon on the top of it,

01:05:54or around it, maybe.

01:05:58I don't think it...

01:05:59I think this is scallops beautifully done.

01:06:02Why?

01:06:03Oh, they're just cooked.

01:06:04They're just cooked.

01:06:05I love it.

01:06:06Yeah.

01:06:06Happy with that?

01:06:07Yeah, I'm delighted with that.

01:06:08That's the best thing I've ever done.

01:06:14I can vouch for that as well.

01:06:15Bring it on.

01:06:16Go on, Blackiston, everybody!

01:06:17Yay!

01:06:35I'll let you freshen it up with a little bit more sauce.

01:06:37A little bit more.

01:06:38For Jonathan.

01:06:39I mean, the great thing about this,

01:06:40you've got the pastry that you can eat it with as well.

01:06:42That's the great thing.

01:06:43Yeah.

01:06:43You can eat that pastry and that's the thing.

01:06:45People will look at it and think,

01:06:46oh, no, I can't eat that.

01:06:47But yes, you can.

01:06:48Do you want a bit more sauce on there?

01:06:49Why not?

01:06:50Why not?

01:06:51Why not?

01:06:52Why not?

01:06:53A few bits of that on there as well.

01:06:54Depending on the size of the scallops,

01:06:56you could give them a couple in there if you wanted to.

01:06:59Lovely.

01:06:59Well, go on then, you dive in.

01:07:01You're right.

01:07:04Cut it up for you.

01:07:05Are you not having some?

01:07:07Yeah.

01:07:08You've got to have some.

01:07:10Can I just dive in?

01:07:11It's just cool.

01:07:11Dive in.

01:07:12OK.

01:07:15And it's really interesting, that sauce,

01:07:16because people freak out at the amount of butter in it,

01:07:18but it really works well,

01:07:19particularly with that malt vinegar.

01:07:23I know I shouldn't say this,

01:07:24because I find scallops a little bit bland sometimes,

01:07:28but, you know,

01:07:29you would think that a curry powder and all that

01:07:31might be a little bit strong for it,

01:07:32but it complements it really well.

01:07:34People thought chip shop vinegar.

01:07:35You would never know.

01:07:36In a sauce like that.

01:07:37There you go.

01:07:37You can take the man out of the chippy.

01:07:39Gordon Blackiston, everybody.

01:07:42Right, we've still got time for one more final course,

01:07:44so join us after the break,

01:07:45when I'm going to be back behind the hobs,

01:07:47cooking for my guest, Mariella Frostop,

01:07:48with a little bit of help from this chap.

01:07:50See you in a few minutes.

01:08:01Welcome back now to the last part of the show.

01:08:04I'm joined in the kitchen by Galton,

01:08:05Jonathan and, of course, Mariella Frostop.

01:08:09And we've got the pans bubbling away ready,

01:08:11because for this one,

01:08:12we talked about ribs earlier,

01:08:14and I thought your love of ribs,

01:08:15your family's love of ribs,

01:08:16I thought we'd do sweet corn ribs for this one.

01:08:20Mmm.

01:08:20Sweet corn ribs.

01:08:21But we are going to do this with a portion of chicken

01:08:24that we've got on here.

01:08:25So what I've got on here is sweet corn,

01:08:26when it's in season like this,

01:08:27is just beautiful.

01:08:28So while he's doing that,

01:08:29I am going to prepare the chicken.

01:08:31We're going to scratch cook the chicken.

01:08:32To do that, fold it over,

01:08:34just cut it along its back over here.

01:08:36So we're going to take this and basically open this out

01:08:39and simply roast this.

01:08:41Now, weirdly enough,

01:08:42we were chatting about two or three minutes ago about this.

01:08:46This has left you sort of,

01:08:48well, half the crew scarred for life.

01:08:50Both of your stories, to be honest with you.

01:08:52I've got PTSD actually just watching you do that.

01:08:55You've left me both of your stories on this.

01:08:58You both went to the same part of the world.

01:09:00Not together, but separately.

01:09:01Yeah, I went on a family trip to Peru.

01:09:04We went and walked the Inca Trail.

01:09:06It was absolutely fantastic.

01:09:07Food in Peru is beyond.

01:09:09They've got more Michelin-starred restaurants in the capital, Lima,

01:09:12than any other country on Earth.

01:09:14More than Norfolk.

01:09:15But one of the national dishes,

01:09:17or one of the main national dishes,

01:09:18is guinea pig.

01:09:20Oh, shut up!

01:09:21Not guinea fowl.

01:09:22Guinea pig.

01:09:23Right.

01:09:23And after about a week of being there,

01:09:26my husband finally decided,

01:09:28at the hotel that we were staying at,

01:09:30that he would order the spatchcocked guinea pig.

01:09:34Well, cute.

01:09:34You were there with the family?

01:09:36Yeah, with the two kids.

01:09:37They're like, no!

01:09:38No!

01:09:39No!

01:09:39He goes, I've got to try it.

01:09:41It's the national dish.

01:09:42And it arrived.

01:09:44Doesn't look like that, by the way.

01:09:44That's going to go in here.

01:09:45It honestly looked like someone had just cut a guinea pig down the middle,

01:09:49like you just did with that chicken,

01:09:50and flattened it out with his little legs and his little nose.

01:09:53The children were crying.

01:09:55You know, I mean, it was very, very, very traumatic.

01:09:57Well, did it come back head-on ahead?

01:09:59It looks like it's been run over.

01:10:00I mean, it's the truth.

01:10:01It does look like it's been run over.

01:10:02And you tasted it as well, didn't you?

01:10:03Well, I was making a train show in Guru,

01:10:07and the researcher didn't really research very well,

01:10:10so every time you went to a restaurant,

01:10:12I had to keep eating it,

01:10:13and I didn't like it the first time,

01:10:14and I had it four times.

01:10:15Oh, you're joking.

01:10:16No.

01:10:17What does it taste like?

01:10:19It tastes like dry chicken.

01:10:20Yeah, dry chicken.

01:10:21Chewy.

01:10:22Dry, chewy.

01:10:24If anybody ever says,

01:10:26oh, don't worry, just try it, it tastes a bit like chicken,

01:10:28it's never going to be like chicken,

01:10:30and it's never great.

01:10:31Someone said that to me about frog's legs,

01:10:33and they did taste a bit like chicken.

01:10:34Yes.

01:10:36Just saying.

01:10:37You can see the face and the teeth.

01:10:39Yeah, no, no, no.

01:10:40It's the creature.

01:10:41I mean, it looks like a cartoon.

01:10:43It looks like from the Wacky Races or Looney Tunes.

01:10:45Do you want the mayonnaise-making?

01:10:46Well, I wouldn't mind.

01:10:47I was thinking...

01:10:48I asked him to do something,

01:10:49and he's still not done it.

01:10:50Can he just make the mayonnaise?

01:10:51I was watching you!

01:10:52Because he's so horrified by our story and our trauma.

01:10:55And I was, yeah.

01:10:56Our collective trauma.

01:10:57Well, for the three viewers that we've got left watching this...

01:11:02Wow!

01:11:03I meant just teeter around the edge, really, with that story.

01:11:07Not going to go on into it, but look.

01:11:08Don't you come.

01:11:09I'm sure he'll make it better than we have.

01:11:12No, no, no.

01:11:13We're going to do these corn sort of ribs.

01:11:16So we're going to cut the corn like this.

01:11:18Cut it in half into quarters.

01:11:21Give it a whack.

01:11:22This is going to then basically go with the mayonnaise that Goulton's making,

01:11:26eventually.

01:11:27Which is mustard, egg yolks,

01:11:29and then we're going to flavour this with chilli and garlic

01:11:31and some chilli paste as well.

01:11:33But this is going to be delicious as well.

01:11:35So, we're all foodies in here now because you ventured into our world.

01:11:39Well...

01:11:40You've now...

01:11:40We talked about it earlier.

01:11:42Now you're venturing into the publishing world with a book.

01:11:44I've ventured into the publishing world, but I have to say that Belle's Berry,

01:11:48who's Mary Berry's daughter, is the real chef here.

01:11:52She's the one who comes up with amazing things like mashed avocado as a thickener for a chicken and black

01:11:58bean stew.

01:11:59And I mean, everything she makes looks beautiful.

01:12:01Everything I make looks a little bit dodgy, but does taste quite good.

01:12:05But I think ultimately, you know what?

01:12:07Food is just such a thing that brings joy.

01:12:10Apart from guinea pig.

01:12:13Apart from the rare occasion when you're forced to eat pet.

01:12:16Right.

01:12:18I won't be repeating that.

01:12:20But, you know, I think the idea of just bringing a load more nutrition into your diet,

01:12:26you know, just really rebooting it in midlife.

01:12:28It's not rocket science, is it?

01:12:30It's just good sense.

01:12:31You know, our metabolism slows down.

01:12:33You know, women find themselves particularly going through menopause.

01:12:36You put on more weight around your midriff.

01:12:38So you just need to get a lot more beans, pulses, healthy stuff mixed in.

01:12:42But it's not a diet.

01:12:43We're talking about it.

01:12:45No.

01:12:46I did a little Japanese influence dish as well.

01:12:48But we're talking about the Japanese and their...

01:12:50Well, they call it, they call menopause kanuki.

01:12:54And it's such a much more benign, it's about a sort of period of change.

01:12:59Right.

01:12:59And that's because for most Japanese women, it's nowhere near as traumatic it is for us.

01:13:03And we think, though, of course, because it's women's health,

01:13:05it hasn't been researched properly, we think that it's down to their very soy rich diet.

01:13:12So I'm stealing James's recipe that he made me earlier.

01:13:16Today's...

01:13:16It won't look delicious.

01:13:17Because the lack of research with it, that's what they...

01:13:19Yeah, yeah, basically.

01:13:21I mean, basically, you know, women's health gets about 1.7% of medical funding for research.

01:13:27Really?

01:13:27Seriously. It's really bad. It's really bad.

01:13:29And it's only just starting to change.

01:13:32So that's why all of this stuff is kind of new and revolutionary,

01:13:35even though we've been around for a few millennia, which is quite frustrating.

01:13:40But definitely, I mean, you all know it.

01:13:43What you eat really makes an impact on how you feel, energy, sleep, everything.

01:13:48Yeah.

01:13:48And talking about what we eat, we've got mayonnaise over here that Chef is making.

01:13:52So this, this, in this dressing over here, we've got Amarillo Chilis, which is like a paste.

01:13:57That's going to go in here.

01:13:58He just chucked them in, didn't he?

01:14:00Yeah, just chucked them in.

01:14:01He didn't chop them properly, he just chucked them in.

01:14:04Isn't it the most often asked question from people struggling with cooking,

01:14:08how do you make mayonnaise not curdled?

01:14:10I often get this question from him all the time, how do you make mayonnaise all the time?

01:14:14No, no, no.

01:14:14No, this is a good recipe.

01:14:15He does it with three egg yolks and that's great.

01:14:17But you can make mayonnaise out of whole eggs.

01:14:20I actually think it's a really good one.

01:14:22Yes, you can.

01:14:23Ooh, dissent in the ranks.

01:14:24Yes, you can.

01:14:24What's going on here?

01:14:25There's a power struggle over there.

01:14:26No, because he didn't chop up the...

01:14:28You should have left it to me.

01:14:30Oh no, it's a curdle.

01:14:31He interferes to me.

01:14:32Just keep going in here.

01:14:33Right, they'll mix up.

01:14:35Right, what do we just do now?

01:14:36You know in the Middle Ages, if that had curdled, I would have been burnt at the stake for being

01:14:40a witch.

01:14:41Yeah.

01:14:41To be honest, every time he comes on, I do get that feeling we need to light a bigger fire.

01:14:46Listen, I'm not having this.

01:14:49When you work with amateurs, Maria, it's just...

01:14:51This is what happens.

01:14:51I know, I feel like...

01:14:53I don't understand why I'm just sitting here and not helping you out.

01:14:56Yeah, because...

01:14:57Done.

01:14:58Look, we've got our nice...

01:14:59Can you take the chicken out for me?

01:15:00Oh, yeah.

01:15:02Take the chicken out.

01:15:03We've got our nice...

01:15:04This is our sweet corn ribs, you see.

01:15:08We're going to char-grill these.

01:15:09Now, if you do want to do these on a char-grill, you can simply pop these under the grill.

01:15:13I mean, it's beautiful, but still...

01:15:15What I want to do now, Galton, is can you portion that up for me, please?

01:15:20Yeah, the sooner that's calmed up, the better, as far as I'm concerned.

01:15:25I don't know.

01:15:27This is looking perfect, you see.

01:15:30It's achieved.

01:15:32This is pretty special, like this.

01:15:34So, if you can portion that up, Galton.

01:15:36Is it National Chicken Day?

01:15:37It is.

01:15:38Yeah, because you...

01:15:39Yeah, I was just wondering, because, you know, miso chicken...

01:15:42We've gone through a few.

01:15:43Chicken noodle soup.

01:15:44We've had a little corn left over in the fridge, to be honest,

01:15:46because Galton spent all the money on the scallops, but for this show...

01:15:49You couldn't afford any seafood for me.

01:15:52Check this out.

01:15:53Look, I'm going to move you to one side over there.

01:15:55Wow!

01:15:59Look, we've just got our corn.

01:16:00This is where the corn gets aced.

01:16:02So, you take the sweet chilli jam, the bought-in sweet chilli jam.

01:16:07Like that.

01:16:08What's happened to my mayonnaise?

01:16:09Don't worry, the mayonnaise is happening.

01:16:11I've got it.

01:16:11Then we're going to take the mayonnaise that I just finished off to make it right.

01:16:15That looks like the sort of thing I could do.

01:16:16Pretty messy.

01:16:18Yeah, well, to be honest, it's just making it hard work.

01:16:21Anybody could do that.

01:16:22I'm taking it off the bone.

01:16:23I'm not talking about him.

01:16:24I'm talking about the corn.

01:16:25Oh, this.

01:16:26Oh, this is really difficult, this.

01:16:30Look, we take our corn over this, and then we take Parmesan cheese.

01:16:35Oh, my favourite again.

01:16:36Over the top of there.

01:16:38It's like he's read my mind.

01:16:39So, Parmesan cheese, and then hopefully my assistant over here is about two minutes away.

01:16:45Well, a minute.

01:16:46I'm going to take some coriander and some mint, and just chuck this up.

01:16:49It looks like he's doing an anatomy lesson.

01:16:51Yeah, to be fair.

01:16:52Did you want it with the bone and everything?

01:16:54I presume you wanted it off the bone.

01:16:56To be honest, it looks like a guinea pig now you've done that.

01:16:59I think I've done a good job now.

01:17:01It looks like somebody's eaten it already.

01:17:02What are you doing?

01:17:04Taking it off the bone.

01:17:06I was so...

01:17:07One of the biggest worries I have about doing food presentation, you know, doing cooking

01:17:11with bells on screen or whatever is my presentation.

01:17:14But after today, I feel quite sanguine about it.

01:17:17I'm...

01:17:18Yeah.

01:17:18I'll do it, bells.

01:17:20See, look what you've done.

01:17:21We've got these guests on the show, and look what you've done.

01:17:23I think my part has been all right.

01:17:25I've taken that off the bone.

01:17:27I've made a good mayonnaise.

01:17:29Right.

01:17:30Right.

01:17:31Let me get this.

01:17:32We'll get this right.

01:17:32Right.

01:17:33Now I'll plate this up to make it look nice.

01:17:35Do you want half a chicken or do you want it in portions?

01:17:38But it's fine.

01:17:40What's he moaning about now?

01:17:41I only like the leg.

01:17:42I only like the thigh.

01:17:43Oh, thank God.

01:17:44So we're all good.

01:17:45Yeah, we're quite compatible that way.

01:17:46Well, I did want to cut it in half so they could have a leg or a thigh,

01:17:49but you've just got half a chicken.

01:17:51I can do that.

01:17:51Don't worry about it.

01:17:52It's too late now.

01:17:53Take this.

01:17:54Thank you very much.

01:17:54Jonathan, bash me up.

01:17:56I've done all right with taking that off the bone.

01:17:57You have.

01:17:58You have.

01:17:59Get rid of it.

01:18:00Right, this.

01:18:01He has done a good job because he's not left much meat on the carcass, has he?

01:18:04I mean, you're not going to get much of a stock out of that.

01:18:07And then we've got more of this dressing.

01:18:09Look, lumpy mayo.

01:18:11It's not lumpy mayo.

01:18:13There is a chunk of chilli in there.

01:18:15Whoa betide you if you get one of those chillies in there.

01:18:19Yeah.

01:18:19I feel like there's one aimed for me.

01:18:22And then a little bit of...

01:18:24Can you pass me some olive oil, please?

01:18:26Oh, you see, now it looks pretty.

01:18:28Yes, it does.

01:18:28Yeah, he's brought it back from the brink.

01:18:30Oh, he's brought it back.

01:18:31Disaster has been averted.

01:18:33I didn't say that there was anything wrong with the chicken.

01:18:35I actually think you...

01:18:36I was going to really compliment you.

01:18:37And say you've...

01:18:38I think you've lost a bit of weight since I last saw you.

01:18:41Turn to the side.

01:18:42Oh, you aren't.

01:18:42No, maybe not.

01:18:43This is...

01:18:47Major trouble.

01:18:47This is the last time we see Galton again, but anyway.

01:18:49Nice to see you.

01:18:51There we have it.

01:18:52My roast batch cooked chicken.

01:18:54What are you giggling for?

01:18:56You make me laugh.

01:18:58With the sweet corn ribs

01:19:01and a dressing that was a lot easier in rehearsal.

01:19:05There we have it.

01:19:06Easy as that.

01:19:07Done.

01:19:08Look at that.

01:19:09Gorgeous.

01:19:27Golden, I'm going to give you that one,

01:19:29because it's got a big chunk of chilli with it as well.

01:19:33Then you guys get to dive into this.

01:19:35Okay.

01:19:36You taste that.

01:19:37Taste that with the dressing.

01:19:38Corn ribs.

01:19:39There we go.

01:19:39Yeah, I'm going to have this one.

01:19:44With the Parmesan and the dressing.

01:19:45I love that mayonnaise.

01:19:48Mayonnaise is...

01:19:48I'm not...

01:19:50Mayonnaise is...

01:19:51The mayonnaise is perfect, you see?

01:19:52I think that a true Michelin master made that mayonnaise.

01:19:57And then somebody just finished it off and perfected it.

01:19:59It's so good.

01:20:00The only trouble with corn is it's quite difficult to eat.

01:20:03I don't get that job.

01:20:04I just cook it and I just give it to you to eat it.

01:20:06And just watch.

01:20:07I mean, judging by your figure, you're nil by math anyway, aren't you?

01:20:10That's right.

01:20:12I've been breathing in for the last two hours.

01:20:14But anyway.

01:20:15Right, that's all we've got time for today before I go to the gym.

01:20:17A massive thank you to Jonathan, Galton,

01:20:20and of course the amazing guest, Mariella Frostrup.

01:20:22Yay!

01:20:24We'll see you back at the same time next Saturday morning.

01:20:26We'll be joined by more top chefs, other brilliant guests.

01:20:29Until then, thanks for watching.

01:20:30Have a great weekend.

01:20:31Bye for now.

01:20:32I can breathe out now.

01:20:33Let's me loosen the belt.

01:20:34Bye for now.

01:20:52See you next time.

01:20:53Just a gesture.

01:20:54Give me dulce.

01:20:56I'm thankful.

Saturday Morning with James Martin - Season 9 - Episode 08: Mariella Frostrup, Galton Blackiston and Jonathan Phang

Category

Transcript

Comments

Recommended