S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 12: Matt Tebbutt, Owen Morgan, Leyli Homayoonfar and Elliott Grover - video Dailymotion

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Transcript

00:00:01Good morning. We're set to make your Saturday a whole lot of sunny air with a shining array of sensational

00:00:06spring recipes sprinkled with genuine Hollywood stardust.

00:00:11Saturday Kitchen Live.

00:00:33Good morning. Welcome to the show. Elliot Grover, Lely, Homme Umfar and Owen Morgan are all dishing up Oscar worthy

00:00:40dishes.

00:00:41And Ollie Smith, as ever, is pouring sensational selection of winning wines.

00:00:44Now, our special guest today is the comedian actor who starred in some of the biggest British sitcoms, including Stathletts,

00:00:49Flats and Ghosts.

00:00:50He's currently touring the hugely popular improv show, which means he's got a lot in common with his show.

00:00:55Where literally anything can happen and sometimes despite rehearsals, it looks like we're making this up.

00:01:00Please welcome Kyle Smith-Bino.

00:01:04Good morning.

00:01:05Good morning.

00:01:05How are you, Kyle?

00:01:06Yeah, I'm good.

00:01:07Good.

00:01:08It is early, isn't it?

00:01:09Yeah, it's quite early.

00:01:11You were performing late last night?

00:01:13I was, yeah.

00:01:14In London town?

00:01:15In London town. In London Soho.

00:01:17London Soho?

00:01:18Yeah.

00:01:18You sell out?

00:01:19Yeah, we did, yeah.

00:01:20Good?

00:01:20Yeah, we've sold out two nights so far.

00:01:22We've got one more night tonight.

00:01:23And you've got another one tonight in the same venue?

00:01:24Yeah, same venue.

00:01:25And then you're going to take it on the road, right?

00:01:27Yes, that's right.

00:01:27We're doing a UK tour which starts on the 1st of May.

00:01:29Uh-huh.

00:01:30We're doing ten dates in May and then we're doing a further, I think, 14 dates in October.

00:01:34Okay.

00:01:34And then Edinburgh Fringe as well.

00:01:36Cool.

00:01:36Nice.

00:01:37Nice.

00:01:37Well, we're going to talk all about that in just a bit.

00:01:39Let's see what else is on today's menu.

00:01:41Owen, you've got a brilliant Spanish recipe.

00:01:45Usually, usually sweet.

00:01:46You'll make it clean.

00:01:46Yeah, so we're doing an awesome twist on the Spanish classic of churros.

00:01:50Okay.

00:01:51But we're going to use seasonal crab.

00:01:52Look at that.

00:01:53Brown crab churros.

00:01:54Brown crab churros.

00:01:55Uh, a crab alioli.

00:01:57Uh-huh.

00:01:57A really fresh cucumber, fennel and white crab salad.

00:02:00Very nice.

00:02:01Look forward to that.

00:02:02Lely, uh, last time you were on, you were making these mouth-watering birria tacos.

00:02:07Today, you're taking us to Persia.

00:02:09I am.

00:02:09I'm going to make a perfect springtime lamb dish.

00:02:12So, it's a Persian lamb kebab with a walnut and pomegranate marinade.

00:02:17I'm going to serve it with a smoky aubergine yogurt and a zesty, herby salad churros.

00:02:23Beautiful.

00:02:24Uh, Elliot, you've just jetted back from the Oscars.

00:02:26Indeed.

00:02:27And canapes there.

00:02:28Yeah.

00:02:29So, today, I'll be showing you two canapes.

00:02:31Yeah.

00:02:31Chicken pot pie, which Wolfgang's been doing there for 32 years.

00:02:34Wolfgang Puck, right?

00:02:35Wolfgang Puck, yes.

00:02:36Okay.

00:02:36And then fish and chips, which I've been serving there for four years.

00:02:39Okay.

00:02:40So, you have to watch this.

00:02:40Oh, four years.

00:02:41You've got some gossip for us.

00:02:42Not bad.

00:02:43Gossip?

00:02:43That's all we want.

00:02:44Loads of gossip.

00:02:45Loads of loads of inside gossip.

00:02:47Good stuff.

00:02:47Inside stuff.

00:02:48Juicy stuff.

00:02:49Oli, what wonders are you putting in our glasses?

00:02:51All sorts, Matt.

00:02:53I've got a wonderful red wine from Georgia.

00:02:54Yeah.

00:02:54History.

00:02:55It tastes delicious.

00:02:56And it's double bubble.

00:02:57I've got bubbly all the way after that.

00:02:58So, I'll be sending you into a froth.

00:03:00Will you?

00:03:00I will.

00:03:01Good.

00:03:02Nice.

00:03:02Like that.

00:03:03Right, Kyle.

00:03:04Our viewers get to decide what you eat at the end of the show.

00:03:06Food heaven, food hell.

00:03:07Yes.

00:03:08What are you loving?

00:03:10I love...

00:03:11I'm a meat guy.

00:03:12Yeah?

00:03:12Yeah.

00:03:13And I love southern recipes, like Louisiana, New Orleans, that sort of stuff.

00:03:18I like all of that, like barbecued, maple syrup, those hot honey.

00:03:23You're a big fan of the Big Easy restaurants.

00:03:26Yes, I am.

00:03:26Yeah.

00:03:27I'm a big fan of that.

00:03:27I like that.

00:03:28It's very dirty food.

00:03:29Yeah.

00:03:29Especially when you get like a fusion of like a lobster mac and cheese or something.

00:03:34Yeah.

00:03:34Do they still have those like plastic bibs when you eat the crab?

00:03:37Yeah, they do.

00:03:38Yeah.

00:03:39And the gloves now as well.

00:03:40Do you get gloves?

00:03:41You get gloves as well, yeah.

00:03:42Really?

00:03:42Yeah.

00:03:43Useless.

00:03:44And this is a restaurant that specialised in kind of southern style.

00:03:48Yes.

00:03:49Yeah, yeah, yeah.

00:03:50Yeah.

00:03:50Love all that.

00:03:51I love it.

00:03:52Anything like that.

00:03:52And what about hell?

00:03:55Hell is...

00:03:55Now, I get looks when I mention this.

00:03:58Okay, standing by.

00:03:59So prepare your looks.

00:04:00I'm ready.

00:04:00Lemon.

00:04:01Right.

00:04:01Lime.

00:04:03Peas.

00:04:05Beans.

00:04:06Okay.

00:04:06Be true.

00:04:07Right.

00:04:09That's it, really.

00:04:10Okay.

00:04:10In terms of health.

00:04:11There's other things I like.

00:04:11There's two...

00:04:12There's two tricky items on that.

00:04:14Mmm.

00:04:15Come in more.

00:04:17So let's talk about the lemons and limes.

00:04:19Yeah.

00:04:19That's a bit weird.

00:04:20It's kind of first for the show.

00:04:22Yeah, I think it is.

00:04:22I can't get on board with it.

00:04:23No?

00:04:23No.

00:04:24What about in a drink?

00:04:25No.

00:04:25No, thank you.

00:04:27Really?

00:04:27Yeah.

00:04:29Is it the citrus?

00:04:31Yeah.

00:04:31What about grapefruit?

00:04:32Mmm.

00:04:33I don't really come into contact with grapefruit.

00:04:35Interesting.

00:04:38Kiwi?

00:04:39Kiwi?

00:04:39Yeah.

00:04:40I'm just thinking fruit now.

00:04:42Oh, okay.

00:04:43You could stick with citrus.

00:04:43Give me an orange.

00:04:44Orange?

00:04:45Orange?

00:04:46Yeah.

00:04:46Like an orange?

00:04:47Yeah.

00:04:47Bit more round.

00:04:48And recently I've been having my tequila shots with cinnamon and orange instead of salt and lime.

00:04:53You like tequila with apple juice?

00:04:55Yes, I do.

00:04:56I've never tried that.

00:04:57Oh, you've got to.

00:04:58Have I?

00:04:58Yeah.

00:04:59Can we make that happen?

00:05:00No, they're just looking at me blankly.

00:05:03Well, it is ten past ten.

00:05:05Oh, Greg was in the bath drinking red wine.

00:05:07Yes, that's true he was.

00:05:07It's a three for all this morning.

00:05:08Yeah, why not?

00:05:09Well, what Kyle gets to eat at the end of the show is down to you at home, but will

00:05:12you

00:05:12go for his food heaven, a trio of dishes inspired by his favourite restaurant chain?

00:05:16If so, I'm going to start with some crispy deep fried coconut shrimp served alongside

00:05:20a fiery chipotle mayo.

00:05:21I'm going to make smoked pork belly ribs with delicious barbecue sauce and finally some

00:05:26hot and spicy buttered mussels.

00:05:27All delicious, I assure you.

00:05:29Straight off their menu.

00:05:30Or will I be able to convince him that lemons and limes are delicious by indulging his sweet

00:05:35tooth?

00:05:35So, I'm going to cover a Biscoff biscuit base with a creamy lime leaf filling and finish

00:05:42off with some whipped cream cheese and plenty of candied lemons and limes. Key lime pie, if

00:05:48you will.

00:05:48Log on to the Saturday Kitchen website and review the terms of privacy notices and have

00:05:51your say.

00:05:52Right, shall we get on with it, Owen?

00:05:54Let's do it.

00:05:54So, crab churros.

00:05:57Yeah, so, crab churros.

00:05:59I'm going to get straight on.

00:06:01It's essentially making a shoe paste.

00:06:05OK.

00:06:05And we're going to get butter.

00:06:07Straight in.

00:06:08Diced butter.

00:06:10Melt that through with your brown crab.

00:06:13OK.

00:06:14Start in the base.

00:06:15And a bisque.

00:06:16So, as we're doing crab.

00:06:18OK.

00:06:19With a normal churros you might use just water to do your pastry.

00:06:23OK.

00:06:24Well, shall we ask Laylee because she worked with you for two years?

00:06:27Yeah, this is taking me back, Owen.

00:06:29This is taking me back about...

00:06:30Here we go.

00:06:30We're going there early.

00:06:31Oh, gosh.

00:06:32About, what, 15, 16, 17 years ago?

00:06:36Is it really?

00:06:36Yeah.

00:06:37Was it fun, Laylee?

00:06:392010, 11, 12?

00:06:40Yeah.

00:06:40Right on.

00:06:40Yeah.

00:06:41So, I worked for Owen.

00:06:42He gave me one of my first chefing jobs before I moved to London.

00:06:45OK.

00:06:46So, you've made a lot of these?

00:06:47I've made a lot of these.

00:06:48A lot of churros.

00:06:49A lot of churros.

00:06:50On the churros.

00:06:51Not always sweet.

00:06:52How was Laylee to Irworth?

00:06:53Was she always...

00:06:54Amazing.

00:06:55Efficient?

00:06:56Punctual?

00:06:56Efficient.

00:06:57Punctual.

00:07:00That's one thing I have with me.

00:07:02How do I say that?

00:07:03Yeah.

00:07:04But occasionally a little bit late.

00:07:06She'd always be running through...

00:07:07You told me it was...

00:07:08Gym gear.

00:07:08Oh, yeah.

00:07:09She was ten minutes late every day.

00:07:11That's harsh.

00:07:12I'd make up for it.

00:07:13That's harsh.

00:07:14Oh, dear.

00:07:15But superb chef to work with.

00:07:17She used to have to, you know, put with me in the kitchen all day, every day.

00:07:20I would imagine you're quite easy.

00:07:23Eh...

00:07:24Yeah, I don't...

00:07:24You've got a fiery side?

00:07:25I don't think you've got a fiery side.

00:07:27No, he hasn't.

00:07:27He hasn't.

00:07:28Definitely not.

00:07:29So...

00:07:29Right, what's going on then?

00:07:31So we've got a bisque in.

00:07:33So we use the crab shells, prawn shells, and to make a lovely, rich, sweet shellfish stock bisque

00:07:42with that.

00:07:43So we're not wasting anything.

00:07:44We're using the brown crab, the white crab, and the shells.

00:07:47Mm-hmm.

00:07:47And that's going to go in there with the butter, brown crab meat, and I put the flour in

00:07:52now to make that paste.

00:07:53It's quite hard to make this, right?

00:07:55Sorry?

00:07:55They're notoriously quite difficult, and they split up.

00:07:57They can be quite temperamental.

00:07:59I'm hoping on live TV...

00:08:01When I make it, they're all...

00:08:02This is not the case.

00:08:03Do you make terrible churros?

00:08:04I just don't bother.

00:08:06LAUGHTER

00:08:08So, yeah...

00:08:08That's really refreshing to hear, then.

00:08:10Yeah, I'm just being honest.

00:08:11And you're getting the flour in there, thicken it up.

00:08:14You've got all that flavour from the crab.

00:08:16Butter.

00:08:17So where's this savoury business come from?

00:08:21I think, when you think of a churros stand outside the Spanish market, the paste they

00:08:27use is actually just sort of water, flour, salt, eggs, butter.

00:08:32Mm-hm.

00:08:32So there's no sweetness in it, really.

00:08:34The sweetness is added through your chocolate sauce.

00:08:36Hips and sugar and...

00:08:37OK.

00:08:38And that.

00:08:39And then...

00:08:39And that's it.

00:08:40So we were thinking, as a sort of a flavour base, a carrier, you could use so many cool

00:08:47things.

00:08:47Yeah.

00:08:48So we've used salt cod, we've used off-cuts of jamon, Iberico ham, things like that.

00:08:53We've used black pudding.

00:08:55Erm...

00:08:55It's a nice touch.

00:08:56I mean, I mentioned yesterday to you, when I was away in Australia, I had this bowl of

00:09:01clams, and it was served with this super-light churros on the side, and I thought it was

00:09:06brilliant.

00:09:07Really, erm...

00:09:08So you could have it, I mean, we're doing a fun take on it today, because crab's in season

00:09:13right now, er, you can have it as a bar snack with a beer, or you could have it probably

00:09:18in one of those very fancy restaurants you went to, like er...

00:09:22One of those versions, and you can sort of elevate it, you know?

00:09:25Uh-huh.

00:09:25So I think it's great, great fun to play around with.

00:09:28Is this on in the, er, the restaurants at the moment?

00:09:31Er, it's on often as a special.

00:09:34OK.

00:09:34Using seasonality.

00:09:36So, at the moment we've got, er, an amazing Pembrokeshire supplier.

00:09:41OK.

00:09:42Erm...

00:09:43Our crab.

00:09:44Yeah.

00:09:44Using Welsh crab.

00:09:46Erm...

00:09:46Well, so much of it just goes abroad, right?

00:09:49Well, previously, yeah, so that was always the issue.

00:09:51We've got, erm, South Wales and West Wales coast, some of the best seafood and shellfish

00:09:56in the country.

00:09:57Yeah.

00:09:58And it was all on lorries, straight to France, er, Spain, where obviously they consume huge amounts.

00:10:04Yeah.

00:10:05We're a bit more conservative, aren't we, with our taste?

00:10:07But now, we've got great restaurants scene in the region, and we've got chefs demanding.

00:10:13Yeah.

00:10:13Well, good.

00:10:14So they'll pay for great produce, really.

00:10:18Erm...

00:10:18I've added egg to this, by the way.

00:10:20OK.

00:10:20So it's going to puff up.

00:10:21And that's the hard bit, right?

00:10:22Where you add the egg?

00:10:23When you add the egg, so really, er, you don't want it too hot, because if you want egg

00:10:28curdles, scrambled egg mix.

00:10:30Yeah.

00:10:30But if you've got it like this, it's getting nice and silky now.

00:10:33And I can get it straight into the piping bag.

00:10:36We're going to pipe it into the fryer, just like a, yeah, normal, er...

00:10:40And it can go in warm, doesn't it?

00:10:41It doesn't have to be coloured.

00:10:42Go in warm, you can chill it over now.

00:10:43I was talking to Elliot earlier, if you're going to do it in a restaurant, or at home,

00:10:47you could pipe it onto some parchment on a baking tray, keep it in the fridge.

00:10:51Yeah.

00:10:51If you're going to do it.

00:10:52OK.

00:10:52And, erm, so it's easier and quicker.

00:10:55Erm, that's in there.

00:10:57Right, what else is going on in your world?

00:10:59Er, lots going on.

00:11:00We've just finished, erm, Six Nations season.

00:11:04Oh yeah, how was that?

00:11:05That was crazy.

00:11:06Yeah.

00:11:07Erm, Wales won a match last week.

00:11:08Yeah, doing so well, aren't they?

00:11:09So, er, that was great.

00:11:12And then Mother's Day, erm, so it's been mad, but good.

00:11:16And now we're into, coming into festival season.

00:11:19Cardiff's become like an amazing festival, sort of concert city.

00:11:23Er, I'm sure you've been to a few concerts.

00:11:25I have.

00:11:26Yeah.

00:11:27Er, and we're right in the heart of the city, and as a capital city it's awesome,

00:11:30because it's such a small city, you can walk it.

00:11:33Er, and that's great.

00:11:35Yeah, I mean it's, er, I have to say the, erm, Millennium Stadium is a great venue to go to,

00:11:39because it's right on the doorstep.

00:11:40Yeah, and you've got the castle right there as well.

00:11:43Er, they have good gigs at the castle.

00:11:45Some gigs, major events, people like Stevie Wonder last year.

00:11:48I saw, er, Pete Tong there.

00:11:49I think he's playing, see who's playing there this year?

00:11:51Er, they've got everything.

00:11:52From Katy Perry, fruit, all genres.

00:11:55And, er, yeah.

00:11:56The Mannix.

00:11:57The Mannix.

00:11:58Madness.

00:11:59Er, we're just naming bands now.

00:12:01Kings of Leon last year.

00:12:03Er, it was amazing.

00:12:04Er, obviously if you don't have a deep fat fryer at home, you just do it in a deep pan,

00:12:08right?

00:12:09Yeah.

00:12:09Er, light oil.

00:12:11Yeah.

00:12:11Er, get it, so a piece of, er, cube of bread will sort of, erm, brown in 20, 30 seconds.

00:12:17Mm-hmm.

00:12:17Do you want me to, you've made a lovely alioli.

00:12:20Yep.

00:12:21Want me to add the crab?

00:12:22Yeah, go for it.

00:12:23Erm, so obviously Matt's made, been doing the alioli, and a beautiful salad.

00:12:30Alioli, different from a Spanish, er, French aioli.

00:12:34Mm-hmm.

00:12:34Er, where you're adding things like, erm, mustard.

00:12:38Dijon, things like that.

00:12:39That's kind of pure, isn't it?

00:12:40It's quite strong though, because you're using a lot of olive.

00:12:43This is garlic, olive oil.

00:12:44Yeah.

00:12:45Erm, and basically a bit of, a bit of lemon, and seasoning.

00:12:50Okay, so then you add the brown meat, then you're going to loosen it with, er, with lemon.

00:12:55Yeah?

00:12:55And that's it.

00:12:56Okay.

00:12:57Erm, and then, obviously you're expertly making this beautiful salad.

00:13:02Okay, just a little bit of lemon.

00:13:03Yeah.

00:13:03That's not quite a lot.

00:13:04Er, don't worry, Kyle, it's, erm...

00:13:07I thought, that's a lot of lemon.

00:13:08I thought these lemons really, er...

00:13:09Jingle the memo.

00:13:10These lemons weren't very citrusy today.

00:13:12Those were the first things I saw when I came in and bought it.

00:13:14LAUGHTER

00:13:16Er...

00:13:16It's great you used the brown crab as well, but a lot of restaurants aren't utilising the whole crab.

00:13:20Yeah, and you know, and Laylee as well, like, flavour.

00:13:24So much flavour.

00:13:25That is incredible, so, er...

00:13:27Erm, we haven't spoken about this.

00:13:28This is, this is really clever.

00:13:29Oh, that!

00:13:30And it's also really delicious.

00:13:32My secret superpower.

00:13:33So that is, let me say about this dish, white crab, brown crab, beef shells, we're not wasting anything.

00:13:39So you're using the prawn shells and crab shells from the beef, and then drying them out, dehydrating in the

00:13:46oven overnight, till they're almost crispy.

00:13:49And then you're blitzing them to a fine powder with a new seasoning.

00:13:53So think of salt, sugar, pepper, smoked paprika, erm, into a fine powder.

00:13:59But when we put that on top, you're just going to find it's, like, shellfish explosion.

00:14:06It's marmy, yeah.

00:14:07How are you with vinegar?

00:14:09Erm, really nice with it.

00:14:11Are you all right with vinegar?

00:14:12Yeah.

00:14:12OK.

00:14:13Yeah, we're cool.

00:14:13So it's not the kind of, like...

00:14:15No.

00:14:16It's the citrus.

00:14:17Yeah.

00:14:17It's the actual flavour rather than the sharpness, then.

00:14:19Yes.

00:14:20Right.

00:14:21Yeah, yeah, yeah.

00:14:21What's that?

00:14:21There's salt in it.

00:14:22There is salt in it, Chef.

00:14:25Anything else?

00:14:26Taste it, Chef.

00:14:27Mm.

00:14:28These look, er, these look good.

00:14:30They're nice.

00:14:31What are you trying to say?

00:14:32Nothing.

00:14:33They look great.

00:14:33The citrus are brown.

00:14:36They're brown, yeah?

00:14:37So, we've got a lovely...

00:14:39Ease up on the lemon.

00:14:40I know.

00:14:41You know our guest doesn't like lemon.

00:14:42I don't want to...

00:14:43Stop with the lemon.

00:14:44I don't want to alter your work.

00:14:45Huh?

00:14:46I was easing up on the lemon.

00:14:47Nah.

00:14:48If you want to make Owen's crab at churras at home, you can find the recipe at bbc.co.uk

00:14:52forward slash Saturday kitchen, or scan the QR code below and it'll take you straight to this dish.

00:14:56Right.

00:14:57I think that was, you know, it's super quick, super easy.

00:15:00Yeah, there you go.

00:15:00Ready to break.

00:15:01Can I use that one?

00:15:02And get all that ali ali, which is loose because of the citrus.

00:15:07Not much citrus.

00:15:08Erm, there.

00:15:10And that's your base.

00:15:11Gonna dip that with your churras.

00:15:14Erm, pile those up.

00:15:16Let me lose that.

00:15:18You've got...

00:15:19And then we're gonna put your salad on the side.

00:15:23Are you gonna make this down in Stolkham this year?

00:15:25Crab Fest?

00:15:26Er, we're doing Crab Fest, aren't we?

00:15:27So, that's always amazing every year.

00:15:30Are you gonna do this?

00:15:31Erm, well, I think maybe, yeah.

00:15:34I would.

00:15:35Got the recipe ready to go.

00:15:36Right, what have we got here?

00:15:37Remind us what it's called.

00:15:38So, crab, er, brown crab churros, er, you've got crab ali ali, and you've got a, er, cucumber

00:15:46and fennel white crab salad.

00:15:49Beautiful.

00:15:54Okay.

00:15:56Right.

00:15:58Just a bit.

00:15:59Just try it.

00:16:00Wow.

00:16:00Have a go.

00:16:00Where's your, you've got some wine down there, Rowan?

00:16:03Yep.

00:16:03Erm, fizz.

00:16:04So soon.

00:16:05So soon, always.

00:16:07Fizz.

00:16:08For me, it's all about the wonderful texture.

00:16:10You think of the crunch of the churros, and then you've got the intensity also of the crab.

00:16:13So, you need a fizz with a bit of welly, Spanish carver all the way.

00:16:17And I just think Spanish carver, people still think it's bargain basement.

00:16:20Actually, a lot of the quality is getting sky high.

00:16:22This is Waitrose number one, Castillo Peralada, carver brute, £12.50, for an estate that

00:16:27stretches back to the Middle Ages.

00:16:29They've got like a Carmelite monastery there.

00:16:30Are you admiring my denim jacket?

00:16:32I am.

00:16:32I thought you were.

00:16:32It is beautiful.

00:16:33I am, I'm sidetracked.

00:16:34Sorry, I mean, I looked at you when I was just thinking Han Solo on holiday.

00:16:37Right?

00:16:38It's a good look.

00:16:39By the way, if I met him at the Oscars, I'd wet myself.

00:16:42Harrison Ford?

00:16:42Yeah.

00:16:43Anyway.

00:16:43Anyway, the difference, this is basically, you know, traditional method champagne and

00:16:48all those fine bottles are made with different grapes.

00:16:50This is made with local Spanish grape varieties.

00:16:53Since the Middle Ages.

00:16:54Well, that's when the family stretches back to you.

00:16:56There's a monastery on the site.

00:16:57It's lovely.

00:16:57It's a historic estate.

00:16:59So, local grapes, organic, sustainable.

00:17:01Sorry, Owen.

00:17:01You would plump for something like this.

00:17:03It's had some age over a champagne that's two, three times the price.

00:17:08Absolutely.

00:17:08I think it's just phenomenal value for money.

00:17:10Slightly aromatic quality from those local Spanish grapes, but tiny bubbles.

00:17:14Same method of champagne, different grapes, aged on the leaves.

00:17:17Beautiful.

00:17:18Cava?

00:17:19Cava.

00:17:20Whichever you like.

00:17:21You say cava, I say cava.

00:17:22Okay.

00:17:22I haven't decided.

00:17:24Oh, no.

00:17:24Anyone tried it, yep?

00:17:25Delicious.

00:17:26I know I'm being biased, but it's just delicious.

00:17:28I mean, I was eating it straight off that plate.

00:17:29I didn't even think about sharing that.

00:17:31How are you coping with the citrus?

00:17:33I haven't gone into the...

00:17:35Go.

00:17:36Okay.

00:17:37Go.

00:17:37I'll tell you as...

00:17:38I thought the whole plate was...

00:17:39Live, as it comes.

00:17:41Yeah.

00:17:42Here it goes.

00:17:43You can taste it, can't you?

00:17:46No.

00:17:47Oh, really?

00:17:48No.

00:17:48Okay, good.

00:17:50Nice.

00:17:50Unless there's an aftertaste.

00:17:51Oh.

00:17:51It's going to hit me in 15 minutes.

00:17:54Nice, nice.

00:17:54Yeah, it's nice, right?

00:17:55Very nice.

00:17:55Okay, good.

00:17:56Well done, you.

00:17:57Lely, remind us what you're doing in just a bit.

00:17:59So, I'm going to make a Persian lamb kebab with a walnut and pomegranate marinade.

00:18:05It's going to be served with a smoky aubergine yoghurt and a really herby citrusy salad shirazi to go with

00:18:11it.

00:18:12Perfect springtime dish.

00:18:13Nice.

00:18:13Don't forget, you're in charge of what I cook at the end of the show.

00:18:16Will you go for Kyle's idea of food heaven, a trio of dishes from the deep south, including

00:18:20smoked rib bites and spicy buttered mussels.

00:18:23Or his idea of food hell, lemons and lions transformed into a delicious key lime pie.

00:18:28Log on to the website now and have your say.

00:18:30Right, let's catch up with Rick now.

00:18:32And he's wading through the waters of Sri Lanka to get to a private island.

00:18:36Take a look.

00:18:43Just to the east of Gaul is the delightful island of Taprabane.

00:18:47The original owner said,

00:18:49It's the one spot which by its sublime beauty would fulfill my dreams and hold me there for life.

00:18:56It's now owned by Geoffrey Dobbs.

00:18:59Well, I think it's the first time I've had to wade to somebody's house.

00:19:06That's fabulous.

00:19:08This house was built in the 1920s by a person called Count de Mornay.

00:19:12He came here with Sir Thomas Lipton, sort of built this sort of rather

00:19:17fantaisical house here.

00:19:19Unbelievable.

00:19:20And what does it feel like to have your own island then?

00:19:23Well, sometimes I can't really believe it.

00:19:25Sometimes I pinch myself and...

00:19:27But when I wake up every morning and I look out to the South Pole...

00:19:31It's just...

00:19:32Nothing in between?

00:19:33There's nothing between here and the South Pole.

00:19:35He asked if I'd like to stay for lunch.

00:19:37I was hoping he would.

00:19:39So just tell me what's water here then, Geoffrey?

00:19:41Curries.

00:19:42This is a tamarind fish curry and the fish used is swordfish.

00:19:46Uh-huh.

00:19:47This is pineapple curry, which is a favourite of mine.

00:19:50Oh, yeah, I think I had that last night.

00:19:51It's lovely, that.

00:19:52Wonderful.

00:19:52And then we've got some fried fresh water...

00:19:55Brilliant.

00:19:55...corns from Recoer Lagoon.

00:19:58Those biggest lobsters.

00:19:59And then some snake gourd curry here.

00:20:01Oh, I've seen those in the market.

00:20:02That's great.

00:20:02Sort of very long.

00:20:03Yeah, yeah.

00:20:04These look absolutely delicious.

00:20:05Don't they just?

00:20:07So tell me about Sri Lankan food, what it means to you,

00:20:10and why isn't it better known?

00:20:12Well, I always find that rather odd that you only eat Sri Lankan food in Sri Lanka.

00:20:16This is sort of a mixture between Thai food and Indian food.

00:20:21I mean, they use a lot of coconut in their cooking here.

00:20:23It's either fish or vegetable-based, mostly.

00:20:26And there's a market about 100 yards off the island where my chefs go to,

00:20:31and you just see what's the catch of the day and come home and cook it.

00:20:37If there's one ingredient I would single out as being an emblem of Sri Lankan cuisine,

00:20:42then it would be the coconut.

00:20:43It's in virtually everything.

00:20:45And the oil is produced by the tonne at coconut oil factories like this one in Gaul.

00:20:50I came here with Saboda, my interpreter, to see for myself how it was done.

00:20:59David's just asked me to have a go at this, you know,

00:21:02and I just absolutely refused, because as he well knows,

00:21:05I'm accident-prone and I'd lose probably at least three fingers.

00:21:09I mean, look how close to his hand it goes.

00:21:12Just ask him if he doesn't mind.

00:21:14Has he ever had an accident with a knife?

00:21:17No.

00:21:21Never?

00:21:24Ah, right.

00:21:25Even in the rainy days I am doing this thing, no any accident.

00:21:29Wow.

00:21:29Unbelievable.

00:21:38So strong.

00:21:40Once they've been smashed open, they're dried over the husks of other coconuts.

00:21:47All this machinery would have been here when Salon was painted pink on my school atlas.

00:21:52And here they're squeezing the coconut flesh to extract that essential oil.

00:21:57And that smoky coconut taste and aroma is all-pervading in most dishes and in the air.

00:22:06Can I taste a bit?

00:22:07Yeah, yeah.

00:22:11That's lovely.

00:22:13It's got a great taste.

00:22:15Yeah, it is, it is.

00:22:16And it's good for your hair.

00:22:18Really?

00:22:21How do you feel?

00:22:22Well, that's very nice.

00:22:24What's it good for, then?

00:22:25Well, this is good for the dandruffs.

00:22:27Yeah.

00:22:28And it's, the white, it's white from the white hair.

00:22:31Yes, for the white hair.

00:22:33Yeah.

00:22:33So.

00:22:34And for this dress.

00:22:35And for straps.

00:22:37Wonderful.

00:22:40Well, this is a coconut dhal with tomato and curry leaves.

00:22:44And while making this, it's a very, very comforting dish.

00:22:47I mean, all over the Indian subcontinent, you get dhals.

00:22:51And they're really designed to be a sort of foil, a nice bland foil to some hot curry.

00:22:56But it's sort of like really reassuring foods.

00:22:59And at the time I'm cooking this, the civil war in Sri Lanka is at a particularly vicious and nasty

00:23:06stage.

00:23:07And really what I believe is the sort of affirmation of food.

00:23:12It's power to bring people together.

00:23:15And the fact that food is all about good times, even if there's terrible things going on all around you.

00:23:22Well, that's what I think anyway.

00:23:24I put pandan leaves in now.

00:23:26I hope supermarkets will soon stop these because it's such a good taste for curry.

00:23:31Now, coconut milk.

00:23:33Pandan leaves in coconut.

00:23:35That's Sri Lanka.

00:23:36Well, a dhal is one thing.

00:23:38Well, that's just basically pulses boiled up with water.

00:23:41But what makes it totally special is the taka.

00:23:44And that's what you're stirring at the end.

00:23:46Basically, you just fry, in this case, garlic and onion in coconut oil.

00:23:50And then add things like, well, curry leaves, mustard seeds, cumin, more chilli, cinnamon.

00:23:57Just throw it into the dhal at the last minute.

00:23:59It just makes it light up.

00:24:02Fresh curry leaves, another emblem of Sri Lankan cuisine.

00:24:06Then dried chilli.

00:24:07And nothing gets made here without cinnamon.

00:24:10The place is famous for it.

00:24:12Give that all a bit of a stir.

00:24:14It's smelling like a spice shop.

00:24:16Now some cumin seeds, the very stuff of dhal's.

00:24:22Now mustard seed and ground coriander seeds.

00:24:25Grinding brings out the flavour and thickens the sauce.

00:24:28And finally, chopped tomatoes.

00:24:32Well, this is about the most elaborate taka I know.

00:24:35Normally, it's just some hot oil and spices thrown in at the last minute.

00:24:39But I think that says a lot about Sri Lankan cuisine.

00:24:42It is very exotic.

00:24:44And now it's the bit I like.

00:24:46Adding the taka to the cooked lentils, the dhal.

00:24:49Taka basically means hot spiced oil.

00:24:53Well, all it needs now is a bit of salt.

00:24:56Stir that in.

00:24:57And that's it.

00:24:58It smells wonderful.

00:25:01This is one of those dishes that I cook over and over again at home.

00:25:05All you need is flat bread and a cold beer.

00:25:14Thanks, Rick. Delicious looking.

00:25:16Right, I've got a classic Sri Lankan curry recipe for now.

00:25:19That would go perfectly with that spread.

00:25:21I would have it on good authority, given that I've never been to Sri Lanka.

00:25:24And I'd love to.

00:25:25Is this green bean curry.

00:25:28So I'm going to fry off some spices.

00:25:29Black mustard seeds, fenugreek and some curry leaves.

00:25:33And then lots of shallots and garlic.

00:25:37I've got the spices.

00:25:38I've got turmeric, black pepper.

00:25:40I've got chilli powder, Sri Lankan curry powder.

00:25:44That's about it, really.

00:25:45A little bit of palm sugar at the end to balance the sweetness.

00:25:47And we are good to go.

00:25:49And the green beans that you don't like.

00:25:52I'll give it a go.

00:25:53OK.

00:25:53I'll give it a go.

00:25:54But fine.

00:25:55What's this go here?

00:25:55What's that? That's palm sugar.

00:25:57Oh, OK.

00:25:59Because those spices, especially the turmeric, can go a little bit bitter.

00:26:02So it just kind of balances that out, really.

00:26:04I've brought you something.

00:26:05Huh?

00:26:05I couldn't come here empty handed.

00:26:07You said you haven't had a tequila apple.

00:26:09Oh, nice.

00:26:10So this is for you.

00:26:11You didn't bring that, did you?

00:26:12No.

00:26:15Tequila and apple cheese.

00:26:16Yeah.

00:26:17OK, let's try it.

00:26:19Double shot?

00:26:20Yeah.

00:26:21I mean, that's what...

00:26:22Oh.

00:26:23Your thoughts?

00:26:23That's so easy and so delicious.

00:26:24It's really nice, isn't it?

00:26:25Oh.

00:26:26That's my go-to.

00:26:28Oh, I'm not surprised.

00:26:29Yeah.

00:26:29I was drinking that about five hours ago.

00:26:31Were you?

00:26:32Yeah.

00:26:33That's really nice.

00:26:34Try that.

00:26:35Try that.

00:26:36Pass it on.

00:26:37Oh, I like that.

00:26:38You've been influenced.

00:26:39I like that a lot.

00:26:40It's as easy as that.

00:26:41Really.

00:26:42Oh.

00:26:43I'm genuinely surprised.

00:26:44I thought it would be like, I wouldn't taste the tequila, but you can.

00:26:46Yeah.

00:26:46Nicer with mezcal?

00:26:47Smoky mezcal?

00:26:48I like mezcal by itself.

00:26:50Yeah.

00:26:50I don't really like to mix a mezcal.

00:26:53But I will.

00:26:55I'll try it.

00:26:56I'll try anything.

00:26:57Yeah, go on.

00:26:58Right, let's...

00:26:59I'll get on with this.

00:26:59Let's talk about the tour.

00:27:01Yes.

00:27:02Cool story, bro.

00:27:03Yeah.

00:27:03How do you say it?

00:27:03Is it like, cool story, bro?

00:27:05Or like...

00:27:05You can say it.

00:27:06Cool story, bro.

00:27:08How do you say it?

00:27:10All of the above are accepted.

00:27:14Cool story, bro.

00:27:15It is our...

00:27:16By the way I say it.

00:27:17Okay.

00:27:19When you talk about it, you can say that.

00:27:21Okay.

00:27:23It's my improv show where we get stories from the audience and we improvise based on the

00:27:27stories that we've been told.

00:27:28So we have a special guest who will speak to an audience member and get a story out of

00:27:32them.

00:27:33And it can be anything.

00:27:34Sometimes the guest comes with their own prompts.

00:27:38Or they say they want a dating story, for example.

00:27:40Okay.

00:27:40Or they want a horror story, a ghost story, something like that.

00:27:42Or sometimes a guest will just say, who's got a story for me?

00:27:46And an audience member will put their hands up and tell us a story.

00:27:50So...

00:27:50It's quite hard.

00:27:51Changes every night.

00:27:52Yeah.

00:27:53Yeah, it's different every night.

00:27:53Well, think on your feet, right?

00:27:54Yeah, yeah, yeah.

00:27:55No wonder you're drinking tequila and apple juice.

00:27:58Yeah.

00:27:59Okay.

00:27:59So we have...

00:28:01Yeah, we have a different guest each night.

00:28:03Yeah.

00:28:03And then three audience members will tell their story and a audience member will tell their

00:28:07story as well.

00:28:08A guest will tell their story.

00:28:10Okay.

00:28:10So how do you prepare?

00:28:12You don't.

00:28:12You've just got to be really good at improv.

00:28:15Okay.

00:28:15Yeah.

00:28:16That's the only way to prepare, really.

00:28:17Really?

00:28:18Yeah.

00:28:19I mean, how...

00:28:19When did you get into this?

00:28:21I got into...

00:28:22How did you know you were good at improv?

00:28:23I got into it from 14 years old.

00:28:25My first improv show in front of a live audience.

00:28:28Whoa, that's fun.

00:28:29Yeah, watch the cloth.

00:28:31Was...

00:28:31I was 14 years old.

00:28:32I did a show at Junglers.

00:28:34Okay, yeah, yeah.

00:28:35I remember that.

00:28:35So there was a show called Blaggers.

00:28:38Right.

00:28:38It was created by Joe Martin, late Joe Melville.

00:28:43There was a company called Our Right Moon.

00:28:45And I was...

00:28:46I had watched the show Blaggers.

00:28:48Yeah.

00:28:48And they created Junior Blaggers, which was for the kids.

00:28:51Right.

00:28:52And I auditioned for that.

00:28:53Didn't get in.

00:28:54Went and saw it.

00:28:55And I was like, I've got to be in this show.

00:28:57Auditioned again.

00:28:58Yeah.

00:28:58And then I got in and did my first show at Junglers at 14.

00:29:01Wow.

00:29:01So apparently you play some games to warm up before the show.

00:29:05Yeah.

00:29:05What sort of games do you play?

00:29:07Well, there's all sorts...

00:29:08Shall we have a go?

00:29:09Yeah.

00:29:09There's all sorts of games.

00:29:10Are you being rubbish at this?

00:29:11I think...

00:29:12I believe in you.

00:29:13Yeah?

00:29:14Yeah, especially after that tequila.

00:29:16So there's one game that we play called Five Ways.

00:29:19For time, we'll do two ways.

00:29:21Okay.

00:29:21But I'll ask you for two ways to do something or to announce something.

00:29:25For example, Lely, if I asked you for two excuses that you were late for work.

00:29:30Oh.

00:29:32You give away my secrets.

00:29:33She's always late for work.

00:29:35She's notoriously telling me she's late every day.

00:29:36I didn't mean to trigger you.

00:29:40Um, I didn't set my alarm.

00:29:43One.

00:29:44And my dog ate my alarm.

00:29:48Two.

00:29:51Wow.

00:29:51And then you'll pass one on...

00:29:53Okay.

00:29:54So you'll ask over two reasons for something.

00:29:57Okay.

00:29:58Um...

00:29:58Pressure.

00:29:59Oh, gosh.

00:30:00I guess it's got to be quicker than this.

00:30:03Two reasons why he was kind to you at work.

00:30:05Yeah.

00:30:06Two reasons.

00:30:06Okay.

00:30:07Two reasons.

00:30:08Uh, gosh.

00:30:09Oh, my God.

00:30:10I've gone blank.

00:30:11Give me another example.

00:30:13Um, two reasons that you have worn the same clothes.

00:30:18Okay.

00:30:19Um, so, uh, give me two reasons...

00:30:22Oh, do I say it?

00:30:22Yeah.

00:30:23Just say it.

00:30:23Yeah.

00:30:24Give me two reasons why you've worn the same clothes.

00:30:26Um, because I'm really lazy.

00:30:29One.

00:30:29Um, and I slept in my clothes and I'm late for work.

00:30:34Two.

00:30:34That's good.

00:30:35And then you'll pass it on.

00:30:37Uh, give me two ways, Ollie, to park your car.

00:30:41Uh...

00:30:42Hover car, obviously, straight down.

00:30:44Hover car.

00:30:44Oh!

00:30:46Very good.

00:30:46Now you're talking.

00:30:48Imagination.

00:30:48From underground, burrowing up from my underground cavern.

00:30:51Ew!

00:30:52Lovely stuff.

00:30:53Elliot, uh, give me two reasons why you haven't taken your Christmas tree down yet.

00:30:57Because I love Christmas so much.

00:30:59One.

00:31:00Um, and I am just too lazy.

00:31:03Two.

00:31:03I'll do.

00:31:04So, you need to do one for Matt now, don't you?

00:31:06Yeah, shall I do one for Matt?

00:31:07OK.

00:31:07Uh, yeah.

00:31:07Matt, give me, uh, two ways in which you could impress your wife.

00:31:13Uh, I take her out for dinner.

00:31:15Yes.

00:31:16In a sexy fashion.

00:31:18And...

00:31:19We were fine on the dinner.

00:31:21OK.

00:31:22I embellished.

00:31:22Do you want to elaborate?

00:31:23I'm getting into this.

00:31:23Do you want to go further?

00:31:24Uh, and second way, uh, I apologise it wasn't me in the photo.

00:31:30LAUGHTER

00:31:36Distraction!

00:31:38So, those are like, that's warm-up games when we, like, come into the dressing room and

00:31:42we're like, OK, we've got a show tonight, we'll play some games, and then we...

00:31:46They'll get you going.

00:31:46Yeah, exactly, yeah, yeah, yeah.

00:31:47OK, do you get still super nervous?

00:31:50Cos, like, improv and stuff like that, I'd be petrified.

00:31:52I was nervous then.

00:31:55The show's enough.

00:31:56Not at all.

00:31:56I mean, like I said, I've done it for...

00:31:57I did it since I was 14, so, like, it's been over 20 years I've been improvising.

00:32:02It's quite a fun drinking game.

00:32:03Yeah, it is.

00:32:04Yeah, yeah, yeah.

00:32:05Um, I mean, it's usually five ways.

00:32:07We did two, just for time, but it's really fun when you do five and you see people, like,

00:32:11trying to rack their brains and find something.

00:32:13Like me.

00:32:14It is fun.

00:32:15Yeah.

00:32:15Um, yeah, I'll do that with a tequila apple, why not?

00:32:17I like that.

00:32:18Do you ever get caught off guard, though, where you're actually like, oh, and sort of

00:32:21buy yourself time?

00:32:21Is there any technique?

00:32:24Um, yeah, I guess, like, you sort of lean into a character.

00:32:27Right.

00:32:27Um, and it becomes more about the character than the thing, whilst you're thinking.

00:32:31Yeah, but talking of characters, you've had some amazing special guests.

00:32:34Yes, we have.

00:32:35Yeah, yeah, yeah.

00:32:35So, um, we've had Amelia de Moldenburg, Lily Allen, Adam Buxton, Kaz Khan, Jamie Dimitri,

00:32:40Charlotte Ritchie, Lolly Adipope, loads.

00:32:43Wow.

00:32:43Did you, er, did you recognise Liliana when she came on?

00:32:46Because, er, Owen didn't.

00:32:47He, er, she was in the restaurant this week.

00:32:49What?

00:32:49She came for lunch on Thursday, er, cos she was gigging in Cardiff.

00:32:54And I just, you know, you look at someone, you think, oh, maybe it's a familiar, an old

00:32:57customer.

00:32:58Oh.

00:32:59And then, er, like, you can't remember their name, sort of thing.

00:33:03So you're nice.

00:33:04But then I, so I, yeah, I completely bottled it.

00:33:07Oh.

00:33:08You're not getting tickets to the tour.

00:33:09Staff told me who it was.

00:33:11I was like, oh, crawl into my cave.

00:33:14Absolute muppet.

00:33:15Erm, and where, where are you going on tour?

00:33:18Er, so we start on the 1st of May at McConfliffe Festival.

00:33:22OK.

00:33:22Oh, well, well pronounced.

00:33:23Thank you, I've been practising.

00:33:25Yeah.

00:33:25And, erm, we've got ten dates in May, and then we do the rest of the second leg of the

00:33:30tour in October.

00:33:31And it's a, it's a different group of people.

00:33:32Yeah, so it's always me, and then the cast rotate.

00:33:35Uh-huh.

00:33:35We have some amazing improvisers, erm, Graham Dixon, Lola Rose Maxwell, erm,

00:33:40Emma Ciddy, who is, er, going to be on Saturday Night Live.

00:33:45Oh, OK.

00:33:45Yeah.

00:33:45When does that start?

00:33:46Tonight.

00:33:47Oh, is it?

00:33:47Yeah, yeah.

00:33:48On Sky?

00:33:49On Sky, yeah, so we look forward to that.

00:33:51OK.

00:33:51Um, er, Nick Sampson, and, erm, yeah, we've got, we've just got a great, Lara Ricote as

00:33:57well, we've got a great cast.

00:33:58Yeah.

00:33:58And it rotates.

00:33:59We've got about 12 people.

00:34:00OK.

00:34:00That we can choose from, but we only need five to do the show.

00:34:03Right.

00:34:03Erm, and then we have a different special guest every night.

00:34:05Nice.

00:34:06Yeah.

00:34:06I mean, sounds really fun.

00:34:07Yeah, it really is.

00:34:08I've seen some clips on your, er, Insta.

00:34:10Yeah, yeah, yeah.

00:34:11Page.

00:34:11Yeah, it's very fun.

00:34:12We've got shows at the moment, so we did, er, Thursday night and last night, erm, and

00:34:17we've got the last show of the London dates tonight.

00:34:20OK.

00:34:20Which is really fun.

00:34:22Right, so, green bean curry, let's run through this again.

00:34:24So there was coconut milk, er, the green beans, the spices, don't forget all the recipes

00:34:29are on the website.

00:34:30Finished with some coriander, er, and a little bit of the palm sugar.

00:34:34I know you don't like green beans, but let's, let's give this a try.

00:34:37Here we go.

00:34:38Er, and then I'm going to finish that with a few more, er, crispy curry leaves.

00:34:44And that's, that.

00:34:46So do you get to places and you think, er, you know, you get, the audience throw something

00:34:51at you and you go, oh, don't know where to go with that.

00:34:52Well, last night, a lady told us, er, a story about when her neighbour's cat stole her passport.

00:34:59I mean, cats haven't got thumbs.

00:35:01How does that, how does that?

00:35:02That's the only, that's the only thing you don't agree with.

00:35:06Why?

00:35:06Why would a cat steal a passport?

00:35:08There's no reason for a cat steal a passport.

00:35:09Do you want to be on holiday?

00:35:10I don't, erm, I, she, she said that the cats had been stealing a lot of things from her house.

00:35:16And, er, she was booking trips, er, for, to go on the Eurostar.

00:35:22And she'd left the passports, the whole family's passports, you know, like a pouch thing on the table.

00:35:26The cat nipped them.

00:35:27And then the cat stole them.

00:35:29And the neighbours...

00:35:30I just, I struggle to believe this.

00:35:31SHE LAUGHS

00:35:33Right.

00:35:33She said the neighbours came round a few days later and gave it to them and said,

00:35:36sorry, the cat brought it in.

00:35:38Wow.

00:35:39Yeah.

00:35:39It's got an unruly child.

00:35:40Er, what do you want me to make at the end of the show?

00:35:42Will it be Kael's Food Heaven, a taste of the deep south?

00:35:45If so, I'm going to start with crispy deep-fried coconut shrimp served alongside a fiery chipotle mayo.

00:35:50We're going to make smoked pork belly ribs with a delicious barbecue sauce and finally some hot and spicy buttered

00:35:56mussels.

00:35:56Or are we rounding off today's menu with something sweet?

00:35:59Er, if so, I'm going to cover a Biscoff biscuit base with creamy lime leaf filling

00:36:04and finish off with some whipped cream cheese and plenty of candied lemons and limes.

00:36:09Choice is yours.

00:36:10I'll go to the website now and have your say.

00:36:11How's your green bean curry?

00:36:12I'm enjoying this.

00:36:12Are you?

00:36:13Yeah.

00:36:13Good.

00:36:14I like the, I like the sauce.

00:36:16Yeah.

00:36:16It is curry.

00:36:17Yeah.

00:36:17I like the, I like the curry.

00:36:18Little bit sweet, little spicy.

00:36:20Good.

00:36:21Leave the beans.

00:36:23Excuse me.

00:36:24Right.

00:36:24Let's say bonjour to Marcus Waring now and he is being treated to a classic Provencal beef

00:36:30dish, prefers to pair it with his own version of mash, obviously.

00:36:43I want to get familiar with the beef around here.

00:36:46There's a classic Provencal dish that a local cook has offered to show me how to prepare.

00:36:51But first, I've been sent to the butchers with strict instructions to pick up the meat.

00:36:56Wish me luck.

00:36:57Bonjour.

00:36:58Bonjour.

00:36:59Wow.

00:37:00Yep.

00:37:01That's definitely meat.

00:37:02I'd even go so far as to say it's beef.

00:37:05But I need a slow cooking cut for the recipe and I have no idea what to ask for in

00:37:12French.

00:37:13Daube de boeuf.

00:37:14Oui.

00:37:15Avec grand plaisir.

00:37:16Where is this cut?

00:37:17Le balleron, c'est dans l'épaule.

00:37:19This side?

00:37:19Yeah.

00:37:20So the shoulder.

00:37:21C'est ça.

00:37:21The daube de boeuf is?

00:37:22Paleron, ici.

00:37:24Blade, blade, blade.

00:37:25Got it.

00:37:26Paleron de boeuf.

00:37:27C'est ça.

00:37:27Un kilo.

00:37:28Ça ira?

00:37:29Perfect.

00:37:29Avec ça?

00:37:30Oui, c'est pas.

00:37:31Ça sera tout.

00:37:31I hope I've got the right thing.

00:37:33In fact, my instinct is telling me that I've got the right thing.

00:37:35But it's actually quite nice because we've got a little English translator over there

00:37:39on the wall, which is actually brilliant.

00:37:41Et voilà.

00:37:42Merci.

00:37:43Au revoir.

00:37:44Bonne journée.

00:37:44Merci.

00:37:45I'm going to be cooking with an adopted local, Stephanie, who has fully embraced the

00:37:50Provencal philosophy of simple, delicious food.

00:37:54And she runs her own cookery school in the area.

00:37:58She's going to share the secrets of one of the region's most loved dishes, daube de boeuf,

00:38:04also known as a beef stew.

00:38:06Right, shall we have a look at this?

00:38:07Let's see what I've got.

00:38:08Look, I'll go ahead and take the beef, and maybe you can prep some of the veg for the

00:38:12dough.

00:38:12Could you imagine, though, if the locals knew that there was an American and an Englishman

00:38:17cooking one of their biggest classic dishes and just coming up with our own version?

00:38:21I'm sure they'd be excited.

00:38:22Are you sure about that?

00:38:23I'm sure they'd be excited.

00:38:25The secret to this simple, traditional dish is building layers of flavour.

00:38:30Stephanie starts by frying off lardons, removing the crispy bacon bits and leaving that rendered

00:38:37pork fat ready to brown the beef.

00:38:39What I love about a dish like this is that this is a really, really cheap cut of beef.

00:38:44The chuck steak, the silver side, but when you cook it slowly, like we're about to do, that

00:38:49all becomes gelatinous and delicious and so, so good.

00:38:53Daube de boeuf originated in Provence as a preservation technique, allowing farmers to

00:38:59store beef in wine for several weeks without spoiling.

00:39:02The recipe has been refined over the centuries to become a dish that is loved all over France.

00:39:08So now you're just sealing off the beef.

00:39:11Again, that lovely colour and caramelisation.

00:39:13And then what's the process after that, Stephanie?

00:39:14What do you do next?

00:39:15Now we're going to put everything in the pot and then we'll add in two orange peels.

00:39:20I've done a bit too much.

00:39:21You did a little bit.

00:39:23I've done the whole orange.

00:39:23I'm so sorry.

00:39:24We'll keep some for cocktails.

00:39:26Get the cocktails later.

00:39:26There you go.

00:39:28So in goes onions, garlic and an optional splash of cognac to deglaze the pan.

00:39:34Then the beef and lardons go back in, followed by carrots, roasted tomatoes, a whole bottle

00:39:40of wine.

00:39:41Yep.

00:39:42You heard me.

00:39:43A whole bottle of wine.

00:39:44For a more cost effective option, you could use a glass of wine and replace the rest with

00:39:49beef stock.

00:39:50It's so simple.

00:39:51Just throw everything in the pot.

00:39:53Last in are herbs and orange peel.

00:39:57It certainly smells good.

00:39:58It does smell good already.

00:39:59One of my favourite things to have with Dobe is mashed potatoes.

00:40:04Mash.

00:40:05I guess you guys call it in the UK.

00:40:07I know exactly what you're talking about.

00:40:09You've walked into a mash-off.

00:40:11I'm going to actually remove my watch.

00:40:13Oh no.

00:40:14Yeah, yeah, yeah.

00:40:14Oh yes.

00:40:15Well you started this.

00:40:16Alright fine.

00:40:16Well you know me.

00:40:18Given a chance to compete, I'll take it.

00:40:21So here we go.

00:40:22Brits versus Yanks.

00:40:24Mash-off.

00:40:25Whose recipe will come out on top.

00:40:28I've gone straight in there with a classic masher.

00:40:31But Stephanie's cheating with a ricer, which makes mash extra smooth.

00:40:36Well, if she's going to use a ricer, I'm pulling out all of the stops and going big

00:40:40on butter.

00:40:41Most importantly, cold butter.

00:40:43You don't want wet, oily butter.

00:40:46Cream.

00:40:47Ah, you've got cream.

00:40:48Yeah.

00:40:48I'm surprised a little bit by how much butter you're using.

00:40:51It's taking it.

00:40:52Ah well, in for a penny.

00:40:54Should that be a pound of butter?

00:40:58I'm sweating.

00:40:59Why am I sweating?

00:40:59We're very concentrated, aren't we?

00:41:02No way.

00:41:03It's whenever anyone says we're having a competition.

00:41:06It's amazing how chefs just go silent.

00:41:11Shall we taste?

00:41:12I think we should.

00:41:13Are you ready?

00:41:13I'm ready.

00:41:20Do you know what's missing?

00:41:21Do you know what's missing?

00:41:22Butter.

00:41:23That last bit of butter.

00:41:25Well, it is.

00:41:25Come on.

00:41:26That's one whole packet of butter in my mash alone.

00:41:29It's going to take some beating.

00:41:31I think they're good as is.

00:41:33That's good.

00:41:34Yeah.

00:41:35Stephanie's is smooth and creamy.

00:41:37But with all the butter in mind, I have a really silky texture.

00:41:41That looks fantastic.

00:41:42It's almost like square, the way it folds.

00:41:45This isn't an everyday mash, but it's worth trying if you want a treat.

00:41:49Lovely.

00:41:50Beautiful.

00:41:51There we go.

00:41:52Both delicious.

00:41:53Both beautiful.

00:41:54And remember, we're allies.

00:41:57All right, so the one we prepared still has a few hours.

00:42:01Leave that one.

00:42:01A few hours to braise.

00:42:02So luckily, I prepared one in advance that we can taste right now.

00:42:05Good, good, good.

00:42:06Because why wait?

00:42:07Why wait?

00:42:10I think that looks great.

00:42:12I think it smells incredible.

00:42:14It's beautiful the way it cooks down.

00:42:15And you know it's ready because all the meat starts to break up a little bit.

00:42:18How do you find the simple Provencelle style?

00:42:20Have you embraced it?

00:42:21Absolutely.

00:42:22Is it part of your lifestyle now?

00:42:23It is totally.

00:42:24Fresh ingredients, delicious flavours, simple.

00:42:27You don't have to do too much.

00:42:29Can I try it?

00:42:29Let's have a taste.

00:42:30Can I taste that?

00:42:30There you go.

00:42:31I'll let you taste it.

00:42:31Oh, thanks.

00:42:32There you are.

00:42:34Silence is usually a good sign when someone's eating.

00:42:37Very true.

00:42:38Mmm.

00:42:38And you've got my mashed potatoes.

00:42:41It's good.

00:42:42And what about that all-important beef?

00:42:44How can something so affordable be so delicious?

00:42:49So good.

00:42:49It's incredible.

00:42:50Mmm.

00:42:51But the bottle of wine was genius.

00:42:53I just think that for that much flavour with no stock added just says how good the quality

00:43:00of the ingredients but also how good the cookies too.

00:43:03It's just, yeah, thanks.

00:43:04You know your stuff.

00:43:06Stephanie's daub de berth is delicious.

00:43:08But when it comes to potato puree, I think I nailed that one.

00:43:14We'll let you have it.

00:43:15We'll let you have it.

00:43:30We'll let you have it.

00:43:31And what do you want me to make at the end of the show?

00:43:33Would it be Kael's idea of food having a trio of dishes from the deep south including smoked

00:43:38rib bites and spicy mussels or his idea of food how lemons and limes transformed into

00:43:43a delicious key lime pie?

00:43:44Log on to the website now and have your say.

00:43:46Right, Leili, let's make kebabs.

00:43:47Where do we begin?

00:43:48Yeah, let's make some kebabs.

00:43:49So we have got a beautiful Persian lamb kebab for you today.

00:43:54This is called kebab torsh which translates to basically sour kebab.

00:44:00Which actually doesn't sound as nice but it is a delicious dish.

00:44:03What's the sour part?

00:44:05The sour part is pomegranate molasses.

00:44:07So you've got pomegranate juice that's been cooked down into this really rich syrup which

00:44:14is really tart and sweet and citrusy.

00:44:17Yeah, kind of like flour.

00:44:19You'll love this, yeah.

00:44:21And then we've got some lemon to go in that as well.

00:44:24So this is the marinade for the lamb.

00:44:26Yeah.

00:44:27And so I'm going to add some lemon juice into this.

00:44:31Just a little bit.

00:44:33The lemon juice, this all helps, it helps to kind of cut through the fattiness of the

00:44:37lamb but also to help with the marinade to kind of break it down, make it really lovely

00:44:41and tender.

00:44:43I know.

00:44:43And I'm, what am I doing with overgenes?

00:44:47So you're doing some overgenes.

00:44:48So this would, this is a kebab dish, this would normally be served, be cooked over hot

00:44:53coals.

00:44:54Yeah.

00:44:54So we're not doing that today.

00:44:56We're going to be doing it inside.

00:44:58So to make up for that smoky element, you can smoke the aubergines.

00:45:03You can do that by charring them, well, with a blowtorch.

00:45:07I know it's not your favourite using a blowtorch.

00:45:08No, it's not.

00:45:09You could, you could use a blowtorch, you could use a gas hob and basically you want

00:45:14to really char the skins.

00:45:16Okay.

00:45:16All right.

00:45:16That's what you want to do.

00:45:17Get that really smoky flavour and then place it in a bowl, cover it with cling film so that

00:45:23the smoke is kind of encapsulated and the aubergine flesh soaks all of that up.

00:45:30Righto.

00:45:31And that's getting mixed with some saffron, garlic.

00:45:34Saffron, garlic.

00:45:35No lemon.

00:45:36Yeah.

00:45:37And some yoghurt.

00:45:38So nice, cool and creamy.

00:45:40All right.

00:45:41So just going into the marinade as well.

00:45:44I've got some garlic.

00:45:45So loads and loads of flavour.

00:45:47Now this, this dish is from the Gillan province.

00:45:51So this is where my grandmother is from.

00:45:53And this is a perfect reflection of the cuisine of that region.

00:45:58Okay.

00:45:58So the use of pomegranate, the use of the nuts, the use of loads of fresh herbs.

00:46:03It's a really, it's a really healthy dish, but perfect for spring.

00:46:08So I'm going to go in with some lovely fresh vikis.

00:46:10It's a very exciting dish.

00:46:12There's lots going on.

00:46:12Yeah.

00:46:13And it's very pretty as well.

00:46:14This is great for, great for serving, serving at parties or entertaining because it's something

00:46:21that everyone can just dig into.

00:46:23This, this is the sort of thing you're, um, you're doing in your, your pop-ups now, isn't

00:46:27it?

00:46:27Yes.

00:46:27You've still got Bab House.

00:46:28I've still got Bab House.

00:46:29Bab House is, um, still going really strong.

00:46:32We had a great, um, a great collaboration in London on Thursday with Bleaker Burger.

00:46:39Okay.

00:46:39And it was a charity, um, kind of fundraiser.

00:46:43They do it four times a year with different independent restaurants.

00:46:46Um, so this was a charity of our choice.

00:46:49Right.

00:46:50Um, and yeah, we sold about 300 burgers.

00:46:53All profits went to, uh, Valinda Cancer Charity.

00:46:56And this is, that's kind of Mexican based, right?

00:46:59Yeah.

00:46:59So that's the Mexican based.

00:47:00So I'm, um, I just like, I'm glutton for punishment basically.

00:47:05Right.

00:47:05I like to, uh, just add a lot of work.

00:47:08Okay.

00:47:08Uh, to my load.

00:47:09But it's all thanks to you actually, Matt.

00:47:11Because when I was last on here, you brought up the Persian, um, element.

00:47:16Okay.

00:47:16And asked whether I cook much Persian food.

00:47:20And I was like, oh, kind of, I used to when I first, um, when I first moved home from

00:47:24London.

00:47:25Mm-hmm.

00:47:27So that's what you're doing now in the...

00:47:28Yeah.

00:47:29So off the back of the last time I was on here, I had loads of messages

00:47:32from, from our old kind of guests saying, oh, please bring it back.

00:47:36Right.

00:47:37So that's what I did.

00:47:38Cool.

00:47:38Um, we, it was only meant to be for three weeks.

00:47:41Right.

00:47:41It sold out straight away, which was, like, fantastic.

00:47:44Uh-huh.

00:47:45And, uh, we have now got a residency for the rest of the year.

00:47:49Nice.

00:47:49And where, where is that?

00:47:50So that's in Saul Court in Landuff.

00:47:52Okay.

00:47:53And in Cardiff, yeah.

00:47:54Yeah.

00:47:54Right.

00:47:54Yeah, in Cardiff.

00:47:55Um, it's a beautiful, like, stately home.

00:47:58We should go.

00:47:58Yeah.

00:47:59Where are we going?

00:48:00There he is.

00:48:00Not you.

00:48:01Oh, not me?

00:48:01Him.

00:48:02Fine.

00:48:02Well, he's a Welsh.

00:48:03I'm invited.

00:48:04I'm invited.

00:48:04Not you.

00:48:05Unsubscribe from friendship.

00:48:06Done.

00:48:07I live, I live there.

00:48:09Okay.

00:48:10So, um, nice bit of seasoning.

00:48:12Olive oil's going into here as well.

00:48:14Yeah.

00:48:16I want to get this into a nice smooth paste.

00:48:19Right.

00:48:20And what's this salad called that I'm doing?

00:48:21This is salad chirazi.

00:48:23So, this is a classic Persian side dish.

00:48:25You'd have this with, with like many.

00:48:27You could have it with stews.

00:48:28You could have it, um, definitely with Persian barbecues.

00:48:30So, really fresh, vibrant.

00:48:32Lots of herbs again.

00:48:34You've got your red onion, uh, cucumber and tomato.

00:48:38Okay.

00:48:38Bound with a bit of olive oil, yeah?

00:48:40Olive oil.

00:48:40Sumac.

00:48:41So, sumac, and this is my kind of addition, uh, are the, uh, the pomegranate seeds.

00:48:46So, nice and, again, kind of, uh, fresh and popping.

00:48:51Yeah, so many different flavours.

00:48:52So, this is the marinade.

00:48:54The marinade is also, we're going to kind of keep the marinade onto the lamb and use that

00:48:59as the, the sauce as well.

00:49:00There's so much flavour in here.

00:49:02Um, I've got lamb leg here.

00:49:04This is a quick cut dish.

00:49:05Okay.

00:49:06So, you want to use a leaner cut of meat.

00:49:09So, lamb leg or lamb rump.

00:49:11Right.

00:49:11You can do this with beef as well.

00:49:13So, we'd use it with, um, with sirloin.

00:49:15Mm-hmm.

00:49:15And, ideally, you'd want to marinate this for at least four hours to get that flavour

00:49:21going into the meat.

00:49:22Penetrating into the meat.

00:49:22Penetrating into the meat, yeah.

00:49:23So, just tell me, we've got dried mint and fresh mint in here.

00:49:25What's the dried mint?

00:49:26It's just a deeper depth of flavour.

00:49:28Mm-hmm.

00:49:29So, you have the fresh, fresh mint.

00:49:32It's just different, different elements.

00:49:33I never used dried mint.

00:49:34Oh, no?

00:49:35Yeah, so, I've used so much dried mint.

00:49:36I ran out some on a shelf.

00:49:37It was about 12 years old.

00:49:41Thanks.

00:49:41That's really added to the show.

00:49:42I tried that.

00:49:45I just remembered it.

00:49:46It didn't come out.

00:49:49God bless our soul.

00:49:50You're, like, filterless, aren't you?

00:49:51No, filterless.

00:49:52All part of the fun.

00:49:54Sorry.

00:49:54No, no, no.

00:49:56So, this is the meats cubes.

00:49:58A key point is to make sure that they're, kind of, evenly cooked.

00:50:01So, they're evenly cut, so they cook evenly.

00:50:03Nice, hot, cast iron pan.

00:50:06If you're going to cook indoors, you can do this under the grill and the oven, so you get that

00:50:10nice, kind of char.

00:50:11Mm-hmm.

00:50:11You can still get that smoky element by cooking it this way.

00:50:15You were saying, in rehearsal, there's a lot of similarities between Persian food and Spanish food.

00:50:20Oh, yeah, so much.

00:50:22In what way?

00:50:23So, like, this is a perfect example because I've used walnuts in this, in this marinade.

00:50:27Mm-hmm.

00:50:27And this really reminds me of romesco that we'd make in the, in the restaurant, Owen, yeah?

00:50:32Yeah.

00:50:32So, where you'd use peppers and almonds.

00:50:35And it can go with so many different things.

00:50:37So many different things.

00:50:38But the use of saffron, like you said about the aglioli.

00:50:42We used to argue about where the best saffron's from.

00:50:46Yeah, we did.

00:50:47Yeah.

00:50:47I'll still, um...

00:50:49Where do you think it's from?

00:50:50Spain.

00:50:51La Mancha.

00:50:52Yeah.

00:50:53All right.

00:50:55And...

00:50:55Wherever it's from, it's very expensive.

00:50:59It's, um...

00:51:00More expensive than gold.

00:51:01Right.

00:51:02Okay.

00:51:02Slug of oil.

00:51:04There we go, lovely.

00:51:05Yeah, salt, pepper, oil, lemon.

00:51:07We've got some flatbreads to serve with this as well.

00:51:10Mm-hmm.

00:51:10Now, um, I would cook this lamb for about three minutes either side.

00:51:14They're kind of cut quite small.

00:51:17Mm-hmm.

00:51:17They won't cook, uh, take too long to cook, but you can keep it nice and pink as well.

00:51:22Because of the lamb.

00:51:23Keep it nice.

00:51:23So how are you cooking this at your pop-up then?

00:51:25You've got barbecues there, or...?

00:51:26We will, yeah.

00:51:27So this is going to be the spring-summer menu.

00:51:28Okay.

00:51:28So we've got big barbecue frames.

00:51:30Um, it's going to be...

00:51:32Nice.

00:51:33Excited?

00:51:34I'm very excited.

00:51:35Good.

00:51:35Yeah.

00:51:35Um, so we're going to start dressing the plate now.

00:51:38There you go.

00:51:39Yep.

00:51:40I'll do that.

00:51:40I'll look after your flatbreads.

00:51:42And you can see the saffron in this yoghurt dish.

00:51:47So this is...

00:51:49And what flatbreads are these?

00:51:50Were you going...

00:51:51These are shop-bought, right?

00:51:51They're shop-bought.

00:51:52You would use lavash, um, if you want to go.

00:51:55You can get it from a Middle Eastern supermarket.

00:51:56So nice, thin flatbreads.

00:51:59Oh, lovely.

00:52:01So...

00:52:04So...

00:52:05We're going to have a cookie, creamy yoghurt.

00:52:07This is some that was made earlier.

00:52:09Mm-hmm.

00:52:10I am going to dress this up.

00:52:12So get a nice gloss there.

00:52:16Uh, if you want to make, uh, ladies, uh, kebabs at home, you can find the recipe at pbc.co

00:52:20.uk for always.

00:52:21Or scan the QR code below and it will take you straight to her dish.

00:52:26There we go.

00:52:27So salad churrasi on top.

00:52:28It's just really vibrant, popping.

00:52:31Something that everyone can just dig into.

00:52:33It always strikes me as a very generous kind of food.

00:52:36Um...

00:52:36This is a perfect...

00:52:38Yeah.

00:52:38This is a perfect example of Persian.

00:52:40Food, Persian culture.

00:52:42Really fresh.

00:52:44Abundance of flavour.

00:52:45Abundance of food.

00:52:46Yeah.

00:52:47Okay.

00:52:48So season it up.

00:52:49Nice glug of olive oil to finish.

00:52:51And then you would have some herbs on the side as well.

00:52:54You want a bit of a...

00:52:55Beautiful.

00:52:56Yeah, some sumac.

00:52:57So the sumac is like a citrus berry.

00:52:58That's going to cut through as well the rich meat.

00:53:02Bandler herbs.

00:53:03Right.

00:53:03Remind us what you have.

00:53:04So this is kebab tush, which is a pomegranate and walnut marinated lamb kebab.

00:53:09Mm-hmm.

00:53:10With a smoked aubergine yoghurt and salad churrasi.

00:53:14Brilliant.

00:53:18Clap.

00:53:19Or don't clap.

00:53:20Yay.

00:53:21Don't ripple.

00:53:22That's worse.

00:53:22Nice little oil there.

00:53:24Oh, God.

00:53:24Generous oil.

00:53:25Oh, yeah.

00:53:26Right.

00:53:27Okay.

00:53:27Here we go.

00:53:28There you go, Kyle.

00:53:29Dive into that.

00:53:31Lady, your wine is just under there.

00:53:34What have we got?

00:53:35Well, I've gone as close as I possibly can geographically to Persia with a Georgian wine.

00:53:40And I love this particular grape variety with lamb.

00:53:42It's a tasty one.

00:53:43It's called Saparavi.

00:53:45And it...

00:53:45George has been making wine for about 8,000 years.

00:53:47And Saparavi is a local grape to them.

00:53:49It's got this wonderful silkiness to it.

00:53:51And it's like pomegranate, you know, wearing satin stockings with a licorice wand.

00:53:56Wafting over it.

00:53:56It's just full of flavour.

00:53:58But it's got this fine structure to it.

00:54:00Don't get taken in.

00:54:01If you start talking like this, I'll be sorry.

00:54:04You'll be sorry.

00:54:05I love it.

00:54:06It's lots of pomegranate.

00:54:07It's delicious.

00:54:07It really is.

00:54:08I can really smell the pomegranate.

00:54:09The sweetness.

00:54:10It's quite tart.

00:54:11Yeah, it's got a tanginess.

00:54:12Exactly that.

00:54:13And I definitely think it's worth decanting this into a jug before you serve it.

00:54:16It really helps to open it up and really let the fragrance sing.

00:54:19But it's a great variety that has a red skin and red flesh.

00:54:22So lots and lots of colour, lots and lots of flavour, but not too heavy on the texture.

00:54:26Not too rich in body, which makes it spot on with a lamb kebab.

00:54:29Very nice, that.

00:54:30So this one, yeah, it's Morrison's The Best Block Series Saparavi.

00:54:34This is 12 quid and it's, I think, a scrumptious glass of red.

00:54:37Really, guys?

00:54:38Yeah, first barbecue of the season.

00:54:39Get involved.

00:54:40Yeah.

00:54:40That's delicious.

00:54:42It's really good.

00:54:43That marinade's lovely.

00:54:44So tasty.

00:54:45You guys tried it?

00:54:47Smoking you.

00:54:47How is it for you?

00:54:48Too much lemon?

00:54:49Well, I counted about 11, but I can say...

00:54:53There was a lot of lemons floating around all that works.

00:54:55We'll convert you by the end of the show, I think.

00:54:57Best of luck.

00:54:59No, it is nice.

00:55:00It's very nice.

00:55:01I've never been a wine guy, but I don't...

00:55:04Why would you with tequila and apple juice?

00:55:07What do I have to do first?

00:55:08What's all this stuff?

00:55:09That's just unleashing it.

00:55:10It's been kicked up in the bottle.

00:55:11So it's just literally trying to open up more of the aromas.

00:55:14And it's also, you can see how fast the tears will travel down the glass.

00:55:18If they're slow, it's more alcohol if they're faster.

00:55:21This is 13 and a half, so they're quite a measured pace.

00:55:24So there's a few little cues.

00:55:25Am I doing it right?

00:55:25Do I look like I know what I'm doing?

00:55:27You look great.

00:55:27You can look at the colour as well.

00:55:29A young wine will always look purple towards the edge,

00:55:30a mature wine, more garnet colour, and then a really mature wine,

00:55:33the colour of kind of rust.

00:55:35And that will just taste more and more savoury as it gets older.

00:55:37There's no right or wrong with wine.

00:55:38It's honestly personal preference.

00:55:40You know, and I think a lot of fun can be had with pairing.

00:55:42But once you've tasted it and you go to the wine,

00:55:44I think that often unlocks the kind of wine...

00:55:46Wine is fun.

00:55:47I've said it before, Matt, and I'll say it again.

00:55:49All for wine and wine for all.

00:55:51Very good.

00:55:52Nice tagline.

00:55:53Right, time for a trip along the Thames now with Dame Mary Berry,

00:55:56and she's hitched a ride with the river police

00:55:59before rustling up a Thai-inspired salmon dish.

00:56:12The tidal Thames, it's choppy.

00:56:14It's busy.

00:56:15It's noisy.

00:56:17There's so much going on here.

00:56:19I cannot believe it's the same river.

00:56:23I've hitched a ride on one of the harbour master's patrol boats.

00:56:29Their job is to look after the river

00:56:31and make sure everyone is behaving themselves.

00:56:35So, as soon as you're on here today for free,

00:56:37would you like to earn your living?

00:56:39I would like to, but on one condition you stay

00:56:41and keep an eye on me because I don't want trouble from him

00:56:45for doing the wrong thing.

00:56:46I'll show you which one. Here you go.

00:56:49Right.

00:56:50Three harbour master boats patrol this river 24 hours a day.

00:56:57I just do it with a wheel, do I?

00:56:59Yeah. So if you come back towards me a little bit.

00:57:00That's it.

00:57:01Is it the same as the car?

00:57:02It's a bit like the car, really.

00:57:04They not only assist boats in distress,

00:57:06they also protect the river's environment.

00:57:09Now, at the moment, I'm straight in the middle of that bridge.

00:57:12That's perfect.

00:57:13Just there, like that.

00:57:14Leave the wheel there.

00:57:15And that should get you through the arch.

00:57:17I'm hoping it will.

00:57:19Now, duck...

00:57:19You may want to come back our way a little bit, but...

00:57:21Duck if I'm too near the side.

00:57:25So this is Lambeth Bridge that you're going underneath.

00:57:28And right in front of us, you've got Westminster Bridge.

00:57:31And the Houses of Parliament.

00:57:32The Houses of Parliament.

00:57:33And the nice thing about these two bridges, Lambeth and Westminster Bridge,

00:57:38is they're painted red and green,

00:57:39and they match the colour of the seats in the Houses of Parliament.

00:57:42So the Lord's nearer to Lambeth Bridge,

00:57:44and the Commons nearer to the Westminster Bridge.

00:57:46That's lovely.

00:57:48The harbourmen are just part of a team who contribute to the health of the river.

00:57:53It's currently the cleanest it's been for 50 years.

00:57:58Unbelievably, over 125 species of fish can now be found beneath its muddy water.

00:58:06Have a cup of tea, Skipper.

00:58:07Thank you very much.

00:58:09It's a pleasure you bring some cakes here.

00:58:11I'm sorry, I haven't brought anything.

00:58:15I might not have cooked the fish for my next recipe,

00:58:18but it's certainly my tribute to the Thames.

00:58:23Fragrant Thai salmon with roasted vegetable,

00:58:26a colourful dish to brighten up even the dullest of days.

00:58:31There's no faff with this recipe.

00:58:33It's all done in the oven and served in one dish.

00:58:37First of all, the sauce.

00:58:38I'm adding a full can of coconut milk.

00:58:43And then I'm going to add some Thai paste.

00:58:46Now this is just full of flavour.

00:58:48To give it a lift, add finely chopped ginger and red chili.

00:58:53If you don't want it too hot, add a bit less.

00:58:56If you want it very hot, add more.

00:58:58Next, a crushed clove of garlic and the juice of two limes.

00:59:04Two teaspoons of fish sauce.

00:59:07Just needs a little bit of a mix.

00:59:11This is very simple because you don't have to heat the sauce

00:59:14before you pour it over the roasted vegetables.

00:59:17Just straight into a jug and give it a stir.

00:59:20Very easy.

00:59:21What makes this dish so delicious is its mix of roasted vegetables.

00:59:26First of all, I'm putting red peppers.

00:59:28I've taken all the seeds out and chopped it up.

00:59:31And I've got little florets of cauliflower.

00:59:34And then some shallots.

00:59:35These are banana shallots.

00:59:37And they keep their shape beautifully and I've just cut them in half.

00:59:42A good drizzle of oil and some runny honey will caramelise those veg to a golden brown.

00:59:49Some sea salt over the top.

00:59:51Like that.

00:59:53A little pepper.

00:59:55Always black pepper so I can see where I've been.

00:59:59Pour over half of the aromatic Thai sauce, saving the rest for later.

01:00:04Now those want to go into a really hot oven.

01:00:07That's 200 degrees fan.

01:00:09And it'll take about 15 minutes.

01:00:15Now I just need to prepare the courgettes.

01:00:18They don't take long to cook, so I'll throw them in towards the end.

01:00:22When they're young, they have a very delicate flavour.

01:00:26Don't forget, they will also need some oil to roast.

01:00:30The other veg have had 15 minutes and look at that.

01:00:35Looks ready to me.

01:00:38It smells amazing.

01:00:41Throw in that flash of green and it looks majestic.

01:00:45Now for its crowning glory, the salmon.

01:00:49To bring the dish together, even more of that mouth-watering Thai sauce.

01:00:53And back in the oven straight away, it'll take a further 10 minutes.

01:01:10Good job I haven't got glasses on, otherwise I wouldn't see a thing.

01:01:15The sauce is bubbling away.

01:01:18Could you imagine anything more delicious to come home to?

01:01:32Right, thanks for that Mary. The website vote is closed and we can soon find out whether it's food heaven

01:01:36or food hell for Kyle.

01:01:37Elliot, this is Oscar Canapes.

01:01:40Oscar Canapes, all the way from LA.

01:01:42So you're going to start off by making Wolfgang Puck's famous chicken pot pie.

01:01:4732 years at the Oscars this has been.

01:01:49It's that good?

01:01:50So you're going to go through that and I'm going to make the easy dish.

01:01:53Okay.

01:01:54Fish and chips.

01:01:55300 deep the queue was for this fish and chips.

01:01:57Popular.

01:01:58Is that popular? 300? I guess it is.

01:01:59Yeah, it's very, very popular.

01:02:02That was the queue.

01:02:02So there was around 2,100 guests, which they never actually anticipated because normally...

01:02:09Hang on, hang on.

01:02:09Okay, so 1,200 and 300 of them wanted...

01:02:13300 of them were queuing for the fish and chips.

01:02:15Okay.

01:02:15So you're in this big ballroom.

01:02:17So basically you win your Oscar and then they normally go upstairs with an unengraved Oscar.

01:02:22And that's why it's so great, you get all the celebrities in there.

01:02:25Oh, cool.

01:02:25And there's only around...

01:02:26There's about 300 chefs in total working on the night.

01:02:30Right.

01:02:30But only around 30, which are actually in the ballroom, where you see the guests.

01:02:36Right, so here's some food.

01:02:38Oh, thank you very much.

01:02:39There you go.

01:02:39All done.

01:02:39Share those.

01:02:40One each.

01:02:42Wow, one each.

01:02:43Oh, is that my point?

01:02:44That's mine.

01:02:45That's yours.

01:02:47Maybe that's yours.

01:02:47Very good.

01:02:48Yeah, you have that.

01:02:49Can I have those for the peas?

01:02:50Right.

01:02:52I'm just making a gluten-free beer batter here.

01:02:56Do we have to be gluten-free for the Americans?

01:02:58Well, first of all, it's dietary, and then second of all, I find it's a lot crispier.

01:03:03So gluten-free beer, then you add a bit of gluten-free flour, and then too much curry powder like

01:03:10that.

01:03:10But we'll get away with it, because you've already got yours.

01:03:12So what I do is I mix it to a really smooth paste, and then I've got a little bit

01:03:17of haddock fillet, which I'm going to cut up.

01:03:19Okay, what fish did you use in America?

01:03:22In America, I used anything I could get my hands on, to be honest.

01:03:26Because all the ordering was so last minute.

01:03:28Dishes kept getting pulled off the menu, things get changed.

01:03:32Originally, I was meant to do...

01:03:33To fish, chef.

01:03:33I know, I was wondering where it had gone.

01:03:35It had gone swimming.

01:03:36Originally, I was meant to do a coronation chicken scotched egg.

01:03:40So I got there on the Tuesday before the Sunday I cooked, and they said it's not going ahead.

01:03:44So...

01:03:45What?!

01:03:45I had to, like, improvise.

01:03:47It was beef wellington.

01:03:48What's wrong with scotch eggs?

01:03:49Scotch egg, I know, I love scotched egg.

01:03:52So, with the fish, just sort of...

01:03:54That sounds like, in chef-speak, being nice.

01:03:57Sounds like Wolfgang Puck.

01:03:58Super stressful.

01:03:59Super stressful.

01:04:00And obviously, it's hard to just get the product to the spec you want in such a small amount of

01:04:05time.

01:04:06Yeah.

01:04:06Um, so, how big is the, like, the workspace that you've got?

01:04:10Are you, like, cramped in with a whole world of other chefs?

01:04:12Yeah, so, obviously, the preparation spot behind is a huge, huge kitchen.

01:04:16Yeah.

01:04:16But where I actually cook the dishes is, sorry, in the ballroom, is around this size.

01:04:21And there's about six chefs on there, and we do roast beef, um, roast beef with Yorkshire puddings and creamed

01:04:27horseradish.

01:04:27Lovely.

01:04:28And we did the fish and chips, and then chicken pot pie.

01:04:31Do they eat a lot?

01:04:32They eat a huge amount of food.

01:04:34I wouldn't have thought they, er, they eat at all.

01:04:36Well, you'd think that, but they actually do eat on that night, because they've been waiting so long.

01:04:40And the crazy thing is, people are queuing, and then, when I was stood there on Sunday last week,

01:04:46all of a sudden, I'd look up and there'd be a guy saying to me,

01:04:49give me some roast beef, please.

01:04:50Oh.

01:04:51And it was Leonardo DiCaprio.

01:04:52What?

01:04:53Adrian Brody.

01:04:53Hang on, are they queue jumping?

01:04:55They're queue jumping.

01:04:56I said get to the back of the queue.

01:04:57Did you really?

01:04:58Jack O'Connell queued.

01:05:00Of course he did.

01:05:00Do you know what I mean?

01:05:01I'm giving you all the gossip here.

01:05:02I like this.

01:05:02Isn't the ballroom the size of a football pitch?

01:05:04It's about the size of a football pitch.

01:05:06That's amazing.

01:05:06It felt humongous.

01:05:07Do they say please?

01:05:09Sometimes.

01:05:10How big is Leonardo?

01:05:12Leonardo's a little bit shorter than me.

01:05:13Probably about, like, your size.

01:05:15So, normal height?

01:05:16Yeah, normal.

01:05:17A bit small.

01:05:20Average height for 1945, I've so many times.

01:05:22Average height, yeah.

01:05:25So, there was also Kevin O'Leary.

01:05:27I don't know who he is.

01:05:28He's on a programme called Shark Tank.

01:05:30So, like, Dragon's Den.

01:05:31Right.

01:05:31And he had this shiny Tiffany necklace on.

01:05:33And it was a baseball card.

01:05:35And he told me it was worth $30 million.

01:05:38I'm like, get out of here.

01:05:40Unbelievable.

01:05:41That's...

01:05:41Is that him there?

01:05:43No, I don't know there.

01:05:44Yeah, that's him.

01:05:45Isn't that a naughty selfie?

01:05:46Because isn't there a strict embargo on taking selfies at the Oscars?

01:05:51Do you know, funny you say that.

01:05:52I actually...

01:05:52There he is.

01:05:53I actually...

01:05:54I signed an NDA.

01:05:56Yeah.

01:05:56That I'm not allowed to take any photographs.

01:05:58Yeah.

01:05:58You know we're live on telly.

01:05:59Yeah.

01:06:00We're live on telly.

01:06:00I'm going to give it all to Saturday Kitchen today and the British public.

01:06:03And I just thought to myself, you're here once, this guy's queue jumped.

01:06:07And I just said, if you want to queue jump, you have to have a photo of me.

01:06:10Did you have that face on?

01:06:11Yeah.

01:06:11It's quite a serious face.

01:06:12Come on, give me the photo.

01:06:13Quite threatening.

01:06:14And they said, go on then, we'll do it.

01:06:16So, who else do you get selfies with?

01:06:17Well, so in the previous years, sort of Brendan Fraser, Leonardo, I've not managed to do.

01:06:23I just didn't have...

01:06:24He looks great.

01:06:25I love that tat.

01:06:27That Errol Flynn tat.

01:06:28Yeah, the meme, his whole hand thing.

01:06:29He went in with a whole new look.

01:06:31He really did.

01:06:33What am I doing here?

01:06:34And Adrian Brody, what's he like?

01:06:36He was really, really, really nice, actually.

01:06:38He said that his wife, she wanted fish.

01:06:41And I said, well, I haven't got any...

01:06:43Sort of, not fried fish, just fish without, you know, without frying it.

01:06:46You know what I mean?

01:06:47Yeah.

01:06:47And I said, I ain't got any of that.

01:06:49You have to go over there.

01:06:50You got a selfie with him, though, as well, didn't you?

01:06:52Got a selfie with Adrian.

01:06:53Let's have a look at that.

01:06:54Yeah.

01:06:55Ah, there he is.

01:06:56But he'd won the previous year, the Oscar for The Brutalist.

01:06:59Oh, yeah?

01:07:00Yeah, yeah.

01:07:01But last year, I wanted a picture with him, but he was just so much paparazzi around.

01:07:05You couldn't get close.

01:07:06Right.

01:07:07Yeah.

01:07:07So this is a bit of beef dripping.

01:07:10That's going everywhere.

01:07:11We like that.

01:07:11Lovely, lovely, lovely.

01:07:13And we made bottles and bottles at that.

01:07:15You'd fry your fish and chips.

01:07:17Yeah.

01:07:17And then what you'd do, you'd just put a little suggestion over the fish and chips.

01:07:21So when the celebrities get it, you just get this little waft of beef fat.

01:07:24Oh, nice.

01:07:24Beautiful.

01:07:25So it went down very well, then?

01:07:27I don't know.

01:07:27Hopefully.

01:07:30Yeah, I mean, it was just such an unbelievable event.

01:07:33And the next day, I was by the swimming pool, and it was Jess Buckley.

01:07:37Hello.

01:07:38That's cool.

01:07:39And she, I, my pastry chef, Niamh, she's Irish, and she was speaking to her and said,

01:07:43congratulations.

01:07:44And she was just literally shaking the next day.

01:07:47Can I ask her with her?

01:07:48She just couldn't believe that she'd won it, you know?

01:07:50Oh, that's so cool.

01:07:51What am I doing here?

01:07:52Was it a nice hotel?

01:07:53It was a beautiful hotel, yeah.

01:07:55Can you tell us where?

01:07:56It was the Beverly Hills Hotel.

01:07:58I can't afford it.

01:08:00Wow.

01:08:00Fortunately, Dorchester Collection, where I work for...

01:08:02They can.

01:08:03...put me up, and they can.

01:08:05Well, you need a few perks.

01:08:06I reckon that's probably...

01:08:07And I will say, the fish and chips, this is exactly what they look like,

01:08:11but when we were getting very busy, they didn't look as smart as that.

01:08:14More like a festival.

01:08:16It was more like chips and a bit of fish on a plate.

01:08:19Were they loving all the, clearly, the British classics?

01:08:22Do you know what?

01:08:23That's the funny thing.

01:08:23So, obviously, this is my fourth year going,

01:08:26and the fish and chips has been four years in a row now,

01:08:29so that is sort of a staple there.

01:08:31They love it.

01:08:32They absolutely love it.

01:08:32Talking of staples, I can tell why this pie has been on for 32 years.

01:08:35It's delicious.

01:08:36It's so good.

01:08:37Wolfgang Parker smashed that.

01:08:38That's great.

01:08:38Yeah, it's great, no?

01:08:39Good dish.

01:08:40And the thing is, if you make the sauce a little bit looser,

01:08:43that's what creates the steam to souffle the lid.

01:08:46So, is it quite wet inside?

01:08:48It's quite a watery pie.

01:08:49It's quite a watery pie.

01:08:51Are there not any, like, strict dietries with this, with all the celebrities?

01:08:55Well, what I do with the strict dietries, I say,

01:08:58go over there and get something else, because I'm not dealing with it.

01:09:00OK.

01:09:00I'm too busy.

01:09:02I'm too busy for dietries, you know?

01:09:04Ever with a charm.

01:09:06I send them to the sushi barbers.

01:09:08They've basically got all the dietary sort of...

01:09:10They've got vegetarian sushi, gluten-free.

01:09:13Wow.

01:09:13He's got his famous smoked salmon pizza.

01:09:15Oh, wow.

01:09:16That's a nice pie.

01:09:17It's a nice pie, no?

01:09:18It's a nice pie.

01:09:19It's a nice pie.

01:09:19The one in rehearsal was really watery.

01:09:22Oh!

01:09:23It was like soup.

01:09:25This is really nice.

01:09:26I can actually eat this with a fork.

01:09:28Right.

01:09:28Like that.

01:09:29Try a bit of that.

01:09:30Thoughts on the table, thoughts on the table.

01:09:31Amazing.

01:09:32We're having a great time over here.

01:09:33I'd give you an Oscar.

01:09:34Yeah, definitely.

01:09:35I think the pie, it's just lovely and silky.

01:09:37Really well-flavoured.

01:09:38Lots of good texture.

01:09:39Rich, and yeah, I could totally imagine eating that

01:09:42and still wandering around having a party.

01:09:43And fish and chips.

01:09:44Beautiful.

01:09:45Have you touched an Oscar?

01:09:46I've touched an Oscar.

01:09:47I've touched many Oscars.

01:09:48Have you?

01:09:48I touched Brendan Brady's Oscar after winning after the whale.

01:09:52Did you?

01:09:52He was sobbing with the Oscar because he'd just been allowed

01:09:54back in Hollywood.

01:09:55Try that while I'm talking.

01:09:57Talk forever.

01:09:58So he was crying with the Oscar

01:10:00because he'd been allowed back in Hollywood

01:10:02and eating a Beef Wellington.

01:10:03Wow.

01:10:04And then the year before, Christopher Nolan with his wife.

01:10:07Wow.

01:10:07He'd won the Oscar, two Oscars for Oppenheimen.

01:10:10Yeah.

01:10:10And he was there.

01:10:11Fish and chips, Oscars, you know.

01:10:13I've got to say, the fish and chips, I love the spice in it.

01:10:15That was brilliant.

01:10:16Ah, the spice.

01:10:16What we do is curry powder in the batter

01:10:18and then we put a little bit of Tabasco inside the tartar sauce.

01:10:23Nice.

01:10:23Makes it really dynamic.

01:10:24Not bad, eh?

01:10:25Nice, that.

01:10:26Do the Yanks like that?

01:10:27They love it.

01:10:28So basically, the reason why we put the spice in there is that LA spice.

01:10:31Mmm.

01:10:32Do you know?

01:10:32Well, hopefully, um, releasing your photos and completely ignoring that NDA.

01:10:37Well, I probably won't be invited back now, won't I?

01:10:39It means you won't be, you will be able to go back.

01:10:41Yeah, it should be.

01:10:42And then you can come back and tell us again.

01:10:43Yeah, hopefully we'll do something.

01:10:44Very nice.

01:10:45Yeah.

01:10:45I won't eat that right now.

01:10:47Right, we're going to soon find out whether you voted for Kyle's Food Heaven or Food Hell,

01:10:50but first Nigella is off shopping for a super steak salad.

01:11:09Hello, can I have the buffet?

01:11:11Of course you can.

01:11:13Oh.

01:11:14It's the whole of it.

01:11:15Lovely.

01:11:16Yes.

01:11:16Favette steak is cut from the flank, and like all the cheaper cuts, it's so rich in flavour.

01:11:22I cook it for a very short time over very high heat, but I like to marinate it first.

01:11:35And for this, I've found a magic Asian ingredient that tenderises the meat and infuses it with

01:11:41its fragrant sourness.

01:11:44It's tamarind paste, a bit like date, but without the sweetness.

01:11:51I just dissolve it in water and stir it into a rough puree.

01:11:57To balance the sourness, I add saltiness with some soy sauce.

01:12:04Just a little sunflower oil, a bit of moisturiser for the meat.

01:12:11And finally some honey, its sweetness offsetting the tartness of the tamarind.

01:12:19Just a little mix together, and then it's ready to get working on the steak.

01:12:32I like to give it a good massage before it goes into the fridge to marinate.

01:12:55To partner my steak, my radical radishes, that's to say I roast them.

01:13:00It may sound strange, but cooked, their hot crunch is mellowed to a juicy pepperiness.

01:13:07Just halve them from top to tail, then drizzle over some regular olive oil.

01:13:15And arrange them cut side down on a roasting tray.

01:13:28There's something rather restfully mesmeric about this activity.

01:13:37They need only ten minutes in a hot oven, which, rather handily, is pretty much the time I need to

01:13:42cook and rest my steak.

01:13:48Now my butcher taught me that the only way to cook a bavette is to sear the hell out of

01:13:55it, and I quote, and then cook it really rare.

01:13:58So this is going to be hot.

01:14:01Here goes.

01:14:04Shake the marinade off.

01:14:10I give a bavette two minutes each side, ferocious, and then I let it rest for about five.

01:14:19Turning him over.

01:14:24I love the charm marks, and this is going to be properly black and blue.

01:14:30That's to say, blackened on the outside, and really rare inside.

01:14:37I serve this carved into thin slices, and it's important that you carve against the grain, and you can see

01:14:45the grain so easily on a bavette.

01:14:47Like that. Going that way.

01:14:49And I shall slice this away.

01:14:56This is ready.

01:15:08This is ready.

01:15:12And while the steak rests, I shall retrieve my ravishing radishes.

01:15:25They are ravishing indeed. They're so exquisite.

01:15:29I have a plate strewn with watercress, and I shall pile it pinkly with these beauties.

01:15:41The thing about roasting radishes is that they lose their crunchiness and become juicy, though still with bite.

01:15:52And their pepperiness is mellowed.

01:15:57And then all I need to do is scatter generously with sea salt and some chopped chives.

01:16:14Just exquisite, and also divinely edible.

01:16:21Now, you've all got to put up with my bag, Carmen, because that's just how it is.

01:16:34How's everyone been? Good?

01:16:36Very, very good.

01:16:37Very good.

01:16:41Thank you very much.

01:16:42I am going to need more.

01:16:44I hope you are in control.

01:16:46I think I'm going to drape it.

01:16:47Drape it in an attractive manner.

01:16:51Oh, my God.

01:16:52Can I have your plate?

01:16:54Little ribbons of meat.

01:16:55Oh, very good.

01:16:56You're matching the medicine as well.

01:16:59Nice job.

01:17:00Looks good.

01:17:02Thank you very much.

01:17:03That's tangle.

01:17:04Who's going to mustard up?

01:17:05I love it here.

01:17:07Mustard love.

01:17:08I have to have mustard.

01:17:09Of course.

01:17:10I panic if I don't have mustard.

01:17:13Really good.

01:17:16I'm in love with this.

01:17:24Thanks, Nigella.

01:17:25Right, time to find out if there's food heaven or food hell for Kyle.

01:17:27It could be food heaven, which was all the stuff from the Big Easy menu from the Deep South, or

01:17:33it could be lemon and lime.

01:17:34We've had a lot of lemons on this show today.

01:17:36We have to say.

01:17:38Well, you'll be pleased to hear you have in heaven.

01:17:40Yay!

01:17:4160% of people wanted you to have heaven, so good.

01:17:45Owen, you do some prawns.

01:17:48So, we're going to do some coconut shrimp, which was taken directly off that menu.

01:17:52So, we're going to panay those in some desiccated coconut and some panko crumb, some spicy flour.

01:17:59And then we've got the sour cream, mayo and chipotle and whatnot.

01:18:03I'm going to open some mussels in all this business, some beer, some chilli and tomato.

01:18:10I've got some hot sauce going in that and some butter, so it's very rich, very creamy.

01:18:17And then we've got some ribs.

01:18:19So, we've got some spare ribs there, a lot of spices that you associate with that southern-style cooking.

01:18:26Thyme and onion powder, garlic powder, smoked paprika, salt, pepper.

01:18:32That's about it.

01:18:34What else?

01:18:35That's it.

01:18:36That's all we're doing.

01:18:37Nine minutes.

01:18:38Right.

01:18:39So, while we get on with this, Ollie, what have we got to drink?

01:18:42We've got bubbly.

01:18:43It's a festival of flavours and I love your heaven.

01:18:45It's beautiful.

01:18:46And for that, I just think having a glass of bubbly, good fun, is the kind of thing that can

01:18:50pair with all of those different textures as well.

01:18:52This is an absolute smash-up of a bargain.

01:18:54This is, as does the Wine Atlas Garda, it's seven quid and it's similar to Prosecco, but it's different.

01:19:01Different, great, different place.

01:19:02And I think there's a load of good wine out there, but when it comes in at seven quid and

01:19:06it tastes as fruity, good finesse,

01:19:08isn't that, it's bonkers value for money.

01:19:11So, Lake Garda, the pearl of Italy's north, you know, it's well-known for tourism, actually is a place to

01:19:16go wine.

01:19:16It's a wonderful microclimate, which moderates things.

01:19:19How are you getting along?

01:19:20I like that.

01:19:20Yeah.

01:19:21Sorry, I'm sorry.

01:19:22Swirl away.

01:19:24It's quite sherbety, exactly.

01:19:25It's a place that's famous for tourism, movie stars, you know, vacations, but actually when it comes down to it,

01:19:29famous for wine as well.

01:19:31It is unbelievable.

01:19:32You've got good suave, good white wine, good reds, Val Polites from around there, but this, oh, Garda Fizz.

01:19:38Good, isn't it?

01:19:38Yeah.

01:19:39Silver medal winner at the International Wine Challenge as well, which is, yeah, it's a great achievement for a wine

01:19:43seven quid.

01:19:44Done great.

01:19:44Um, you're currently filming Ghosts?

01:19:47Yeah, that's right.

01:19:47The movie.

01:19:48Ghost da movie.

01:19:49Very exciting.

01:19:50I mean, everyone thought it was over.

01:19:527.2 million people watched it at Christmas?

01:19:54Yes.

01:19:55Unbelievable.

01:19:55That's mad.

01:19:56Yeah, it is.

01:19:56Huge show.

01:19:57Yeah.

01:19:57Fun show.

01:19:58And I thought it was over.

01:20:01I really, I'd hung up my, what do I have in that show?

01:20:05Well, you're the man in the house.

01:20:07Yeah.

01:20:08I'd hung up my keys.

01:20:09Your keys.

01:20:11And then, yeah, and now we're back.

01:20:13It's so exciting.

01:20:14Yeah, it really is.

01:20:15Mega fan.

01:20:16I love the show.

01:20:16And I also, I love the entire cast.

01:20:18And I'm great mates with Martha Howe Douglas, Lady Button.

01:20:20Yes.

01:20:21Who's watching and has texted me.

01:20:22She's very excited.

01:20:23Oh, yeah.

01:20:24But I know how she's...

01:20:25She set her alarm especially for this.

01:20:26She did.

01:20:27She's one of your regular lunch...

01:20:28Yeah.

01:20:29Yeah, we go out.

01:20:29She's brilliant.

01:20:30But she really loves food.

01:20:31She does.

01:20:32She's so passionate about it.

01:20:32So my question is, what's the food like on set?

01:20:35Hmm.

01:20:38Um...

01:20:39Er, I'm trying to think of what I can say.

01:20:42Um, I...

01:20:43Does Martha approve?

01:20:44I've ordered in a few times this week.

01:20:47Um...

01:20:47Does Martha approve of it?

01:20:48Yeah.

01:20:49What's...

01:20:49Have you seen...

01:20:50Have you seen the show?

01:20:51Yeah.

01:20:51The face that she does in the show.

01:20:53Yeah.

01:20:55It's mainly that when it comes to lunchtime.

01:20:57Have I got the role as Lady...

01:20:58Lord Button?

01:21:00Oh, not bad.

01:21:01I'll do it.

01:21:01Oh, yeah.

01:21:02I'll have a word.

01:21:03I'm in on Monday.

01:21:03I'll have a word.

01:21:05What's the filming schedule like in relation to shooting a TV show?

01:21:09Er, there's a lot of late nights.

01:21:11There's a lot of night shoots.

01:21:13Over.

01:21:13I'm looking ahead to sort of work out when I can, you know, do social life.

01:21:17And it's, er, sort of May.

01:21:20Wow.

01:21:21Yeah.

01:21:21We've got...

01:21:22Yeah, there's one sort of 5am finish that I saw the other day.

01:21:25Oh, my God.

01:21:26I guess I can't make that thing.

01:21:27But I know it's great.

01:21:28It's really fun.

01:21:30It's amazing to be back with a guy's...

01:21:32Like, in between series five finishing and starting the movie,

01:21:36we've tried to get a dinner in for...

01:21:38I mean, it's been maybe, what, two years, two and a half years?

01:21:40And we haven't been able to because everyone's just so busy.

01:21:42Yeah.

01:21:43So it's just amazing to be back and in the green room messing about.

01:21:45Yeah, presumably it's nice, you know, you thought it was all over

01:21:48and now you're making a movie.

01:21:49Yeah.

01:21:50Yeah, yeah.

01:21:50It's great.

01:21:51Cool.

01:21:51Yeah.

01:21:52And rumour has it, it's out in October.

01:21:55Yep.

01:21:55So, yeah.

01:21:56We'd better hurry up and finish it.

01:21:59Yeah.

01:22:00Is there, can you give us any kind of storylines or any...?

01:22:04I can say there is a possession.

01:22:06Oh, really?

01:22:07Ooh.

01:22:08Isn't that the title of the possession of Buttonhouse?

01:22:10Yes.

01:22:10Yeah, so I haven't given you an excuse here at all.

01:22:13Very clever.

01:22:14Have you got insider knowledge here, Ollie?

01:22:16No, I just saw the press release.

01:22:17Oh, OK.

01:22:19I think the cast, because a lot of people have grown up with a cast from Horrible Histories

01:22:23as well, and so I think that kind of cumulative, you know, build...

01:22:26Yeah.

01:22:27..it's just too exciting to have a movie out, it really is.

01:22:29Yeah, it really is.

01:22:29Yeah, it can't be your first movie, is it?

01:22:31No, it's not.

01:22:32So I did a movie in 2024 which comes out this year called Wicker.

01:22:37Awesome.

01:22:37So I went to Sundance with that.

01:22:39Oh, great.

01:22:39And we saw it there for the first time on the big screen,

01:22:42so really looking forward to that.

01:22:44And I did a film called Time Travel is Dangerous,

01:22:46which is a really silly indie film.

01:22:50And, yeah, I think this will be my third or fourth spot.

01:22:52Yeah, wow.

01:22:53Amazing.

01:22:55You'll be at the Oscars next.

01:22:57Oh, yes!

01:22:57Oh, yeah!

01:22:58Can I ask him the queue when I get there?

01:22:59Yeah, you pick it, you know what?

01:23:01If you give him a selfie.

01:23:02Absolutely.

01:23:03Yeah.

01:23:04Great.

01:23:04So how did you get this love of this southern style cooking?

01:23:08Have you been to Louisiana?

01:23:10I actually haven't, no, but I feel like the flavours and spices

01:23:13are very close to Caribbean flavours.

01:23:16And I grew up, like, with Bajan grandparents

01:23:18and they're in their home most of my childhood.

01:23:21Yeah.

01:23:22And eating those kind of foods.

01:23:23So I've always had a love for that.

01:23:25Especially spare ribs, actually.

01:23:26Where's the tequila thing come from?

01:23:28What am I doing?

01:23:29Sorry.

01:23:30Are you playing golf with the spoon?

01:23:31Playing golf with the spoon.

01:23:32You're on telly.

01:23:33Yeah, we are on telly.

01:23:34Yeah, we are on telly.

01:23:35Where's the tequila thing?

01:23:36Um, I don't know.

01:23:38I just, like, I've always...

01:23:41I've always been...

01:23:43Like, since I went to drama school and I was introduced to drink

01:23:45properly, and I've always had sort of a...

01:23:48I've never been, as I said, a wine guy or a beer guy, really.

01:23:52But that might change today.

01:23:53Yay!

01:23:53But more of a spirits person.

01:23:55And then, as I got older, I stopped drinking sort of four-pound vodka.

01:23:59Yeah.

01:24:00And, um, I went into, like, tequilas and things like that.

01:24:03Rums.

01:24:04I really like rum.

01:24:05I like rum.

01:24:05Yeah.

01:24:06And that might come from the Caribbean roots.

01:24:07Also tequila.

01:24:07I've got quite into tequila.

01:24:09Americans love tequila.

01:24:10Oh, they love it.

01:24:10They were drinking a lot, presumably.

01:24:12Yeah, they had a tequila bar there, actually.

01:24:14Cool.

01:24:14Yeah.

01:24:14That's cool.

01:24:15Were you tucking into that?

01:24:16Yeah.

01:24:17Little...

01:24:17Little bit.

01:24:18Do you have a little tipple on the tour, or do you stop drinking on the tour?

01:24:20Oh, I'm drinking big time on the tour.

01:24:22OK.

01:24:23On the stage.

01:24:24Um, no, um, yeah.

01:24:26I mean, it's...

01:24:27Tour life is...

01:24:29tough.

01:24:30And I sort of forgot that, especially when you're with, like,

01:24:34four other of the funniest people that you know.

01:24:36Yeah.

01:24:36And you're spending all day in the van.

01:24:37How many hours a day are you doing that?

01:24:39Well, the show's only...

01:24:40I mean, we only do one show a day, and the show's maybe two hours.

01:24:42Right.

01:24:43But you're in the van, and you're going to the next place,

01:24:46and you're talking about the night before, and then talking about life,

01:24:49and everything, and it's sort of, like, it is quite exhausting

01:24:52to be around, like, comedians non-stop that are really funny,

01:24:56and then you sort of forget that you've got to, like,

01:24:58check in with your life.

01:24:59Yeah.

01:25:00Um, but, yeah, it's...

01:25:01I mean, it's a lot of fun, but there are, you know,

01:25:04you finish at sort of 9.30, 10, and you're like,

01:25:06I think it's time for a drink.

01:25:07Yeah.

01:25:07And then, next thing you know, it's 1am, and you've got to go to bed

01:25:10because you've got to be in Swindon in the morning.

01:25:13Yeah.

01:25:14Um, right, let me tell you about the food.

01:25:16So, mussels are done.

01:25:19Um, so, steaming mussels, like usual, shallots and chilli,

01:25:24a lot of garlic in there, and I opened them with some beer lid on,

01:25:27and then added some hot sauce, and then a little bit of cream,

01:25:32a little bit of tomato, so that's that.

01:25:34Right, the ribs then kind of get, overnight if you can, uh,

01:25:38marinate them in that, uh, that dry rub, and then, uh,

01:25:41threw them in a tray with some apple juice,

01:25:43a little bit of liquid smoke.

01:25:45Uh, and often people, I mean, you get a good kind of smoky,

01:25:49um, taste with it.

01:25:51It's really strong, so be really sparing with it.

01:25:54Uh, and liquid smoke, I mean, if you, to give you an idea,

01:25:58it's basically, um, how do you, how do I, so they kind of, um,

01:26:04um, if you, if you were to smoke into a bottle and shake it with water,

01:26:08it takes on the, the smell.

01:26:10So it's basically like that in a very sort of condensed form.

01:26:13Uh, so a little bit of that, and it just gives you that smoky taste.

01:26:16I mean, if you can do it on a barbecue, so much the better.

01:26:19Um, uh, and then they go in, um, for about sort of two hours,

01:26:24and then rubbed in, um, barbecue sauce,

01:26:27till they're nice and sticky.

01:26:28The prawns are there, the chipotle mayo is there.

01:26:32That's for me.

01:26:33Uh, here you go.

01:26:36Wow.

01:26:37You're very welcome.

01:26:39There's ribs, there's the...

01:26:40What not?

01:26:42Those ribs are come out there.

01:26:43They do.

01:26:44Right.

01:26:44Yeah, you dive into that.

01:26:46Where's my, where's my wine?

01:26:47Do you need a word?

01:26:48There you go, Owen.

01:26:50What was this?

01:26:51Garda, wine atlas, as to, uh, seven quid.

01:26:54Bullet points like it.

01:26:55Thank you, sir.

01:26:55Cheers.

01:26:57Keep me, keep me there.

01:26:59Fizz, right?

01:27:00Yeah, bubbly, yeah.

01:27:01Yeah, kind of, I just think it's, it's brighter, it's fresher, it's delicious.

01:27:05Yeah.

01:27:06Please.

01:27:07It's nice.

01:27:07I like that.

01:27:08Yeah.

01:27:09I was really into the kava.

01:27:10The kava's great.

01:27:11Kava.

01:27:12Well, kava, kava.

01:27:13Kava.

01:27:13Kava comes from the word, from cave.

01:27:15Well, they used to mature and age it.

01:27:16That's the way the word works.

01:27:18Wow.

01:27:18I didn't know that.

01:27:19Yeah, nice.

01:27:20It's good, isn't it?

01:27:20Do you like the music of the...

01:27:22Are you all right?

01:27:23What's that?

01:27:24That's a funny face.

01:27:25It's a funny face.

01:27:26Oh, it's boiling hot.

01:27:27Bit hot.

01:27:27It's a hot face.

01:27:28But, yeah.

01:27:30Very flexible, with your face.

01:27:32Nice, though.

01:27:33It's good.

01:27:34Mmm.

01:27:35Have you got into the ribs yet?

01:27:37Mm-mm.

01:27:38All right, you try the ribs.

01:27:40Do you know what?

01:27:40We should go to that restaurant.

01:27:42I'm thinking we should.

01:27:42It's really good, because it's like...

01:27:44Music of the...

01:27:45Yes.

01:27:46Dirty food.

01:27:47Great big bibs.

01:27:48Great big bibs.

01:27:50And they used to, I don't know if they still do,

01:27:51they used to, like, freeze their glasses.

01:27:53You have a bib.

01:27:53Oh, yes.

01:27:54Which I think is a nice...

01:27:55Always great.

01:27:55Nice touch.

01:27:56You should think about that.

01:27:58They used to do it.

01:28:00Too much freezer space.

01:28:01Did you, really?

01:28:02Yeah.

01:28:02Took up too much room behind the bar.

01:28:04Oh, well...

01:28:05Ah.

01:28:05Yeah.

01:28:05Well, that's fun.

01:28:07Maybe we charge extra.

01:28:08Warm glasses.

01:28:09Ah.

01:28:10I don't know about that.

01:28:11You all right there?

01:28:12Yeah, definitely better than half of the prawns,

01:28:14but I'm going to get into the ribs right now.

01:28:15OK.

01:28:16Fine.

01:28:17Tuck into those.

01:28:18Let us know what you think.

01:28:19Well, thank you, everyone.

01:28:21Cheers.

01:28:21Pleasure.

01:28:22That's quite a lot, wasn't it?

01:28:23It was good.

01:28:24You can tell us the real Oscar chat now.

01:28:26All the stuff you couldn't tell us.

01:28:27Afterwards.

01:28:27Because you're NDA.

01:28:29That's all for today on Saturday Kitchen Live.

01:28:31Thanks to Owen, Elliot, Lely, Oli and, of course, Kyle.

01:28:34All the recipes from the studio on the website,

01:28:36bbc.co.uk forward slash Saturday Kitchen.

01:28:39There's no Best Bites tomorrow,

01:28:40due to the athletics.

01:28:42But I'll be back here live next Saturday

01:28:44with Sami Nosrat, Vita Coppola, Theo Randall,

01:28:47and special guests Rebecca Lucy Taylor,

01:28:49aka Self Esteem, and Phil Daniels.

01:28:51Enjoy the rest of your weekend.

01:28:52Bye.

01:28:53Bye.

01:28:54Bye.

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 12: Matt Tebbutt, Owen Morgan, Leyli Homayoonfar and Elliott Grover

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