S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 11: Matt Tebbutt, Paul Ainsworth, Jess Filbey, Tom Parker Bowles, Alex Kingston, and Olly Smith - video Dailymotion

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Watch S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 11: Matt Tebbutt, Paul Ainsworth, Jess Filbey, Tom Parker Bowles, Alex Kingston, and Olly Smith - RocketVibeCorner on Dailymotion

Transcript

00:00:02G'day! I've bounced back like a boomerang with a delicious array of recipes and a fun-filled

00:00:07line-up of incredible guests guaranteed to deliver you some sunshine. This is Saturday Kitchen Live.

00:00:33Hi, welcome to the show. Paul Ainsworth, Jess Philby and Tom Parker Bowles are serving up recipes that

00:00:38would definitely put a spring in your step and as always Ollie Smith's pouring the perfect pairings

00:00:43to sip alongside. Now our special guest today already had an army of fans worldwide thanks

00:00:48to her iconic roles in ER and Doctor Who before she entered the Strictly Ballroom but her dazzling

00:00:53display on the dance floor bought her whole new fandom. She's currently gearing up for a busy

00:00:58five-week run at the Hampstead Theatre so let's get her well fed for that. Please welcome the

00:01:02brilliant Alex Kingston. Welcome, welcome. Hi Alex. Hello. How are you? I'm very well thank you. Happy to be here.

00:01:10Well nice to have you here. I can't believe it's your first time on the show. Yeah I know. Huge

00:01:14admission on our part. Now Alex, you're in rehearsals. Your play starts in a couple of weeks. Yes. It's pretty

00:01:20intense I hear. Yes, very intense. It's quantum mechanics and the nuclear bomb. Yes, yes.

00:01:27It couldn't be further from Strictly. Yeah. Or this show. So a bit of light relief for you this morning.

00:01:33Yeah, yeah. Well listen we're going to talk all about that latest fascinating play as well. I was doing my

00:01:38homework on it last night. Right, let's see what else is on the menu today. Paul Ainsworth, you're embracing spring

00:01:43with a Roman classic.

00:01:44I am. So we're going to do some Cornish Gurnard with a Vignorella stew which is as you say like

00:01:49a stew of vegetables like broad beans, peas, asparagus, some smoked bacon and smoked butter in there. Very nice. Loving

00:01:56the coat. Thank you. Thank you.

00:01:58Sweet. Yeah, yeah. Thank you. Interesting choice. Fat. You might get fat on it. Yeah, yeah. Do you know what

00:02:04though? If you get fat on it, the talcum powder. You've been away and I wanted to really make an

00:02:09effort for you. That's so sweet. You really have. I have, yeah. And I just have to say how handsome

00:02:13you all look. All right. The tan. It's just, I'm loving it. Thanks man. Yeah. Thanks. Yeah.

00:02:19Let's, that's about us. Yeah. It's all about Jess. Jess felt your first time on the show. Welcome along. Thank

00:02:25you. Angela Hartner's a huge fan of yours. As is the man here, Tom Parker Bowles. Love the restaurant. Thank

00:02:30you. What have you got for us today, Jess? I've got a slow cooked sausage ragu and then I'm going

00:02:36to show you how to make fresh cavatelli and then I've got a beautiful spring salad with new season peas.

00:02:40Beautiful. I'm loving the way the food's going. It's much lighter now. Yeah. Bit of sun. Tom, what you got

00:02:45for us, Tom? Laotian chicken lard. It's like an elaborate.

00:02:48Right. A meat salad. It makes it sound, so it's herbs and it's lime juice and it's chilli and it's

00:02:52chopped chicken and it's sort of fresh and springy. That's more like it. Meat salad, everyone. Look forward to that.

00:03:00It's more like you and me. Hot, hot meat salad. That's us. Yes. Anyway, before we go on with our

00:03:05usual nonsense. Yes, yes. We should say how well Alex did last week. Alex Jones. Well done, Alex Jones. Well

00:03:11done, Alex Jones. Well done, Alex Jones. Well done, Alex Jones. Bit too good for my liking, but hey. What

00:03:17have we got? What are we drinking? We've got all sorts.

00:03:18So I've got two Italian wines for Jess and Paul. Yeah. For Tom, I've got a historic lager beer from

00:03:24Germany, which is totally scrumptious. And also Alex is in rehearsals, so off the booze at the moment. So I've

00:03:30got non-alcoholic choices for you as well. Fantastic. There's something for everybody, Matt. Good. Yes. And they're all rather

00:03:35lovely. Look at you. You're very laid back. Australian, mate. It is this vibe. Yeah, it's this country. You basically

00:03:40are an inner Australian already. I like it. Aggressively friendly.

00:03:43I like it. Now, Alex, at the end of the show, our viewers will decide what you get to eat.

00:03:51So food heaven, food hell. What sort of food do you love?

00:03:54Well, I lived in Los Angeles for 22 years. Nice. So there was a lot of Asian food all around

00:04:01me there. A lot of sushi, raw fish, everything. So I think my palate really changed during that time.

00:04:07Sure. So I would say my food heaven is something that's sort of more Asian-y, Japanese-y inspired.

00:04:13OK. Food hell is going to be anything sort of... Actually, really, heavy red meat. So I don't particularly eat

00:04:22steak any more.

00:04:23OK. Can't stand kidneys. Root vegetables, I'm not great on. I like carrots, but, you know, I can take a

00:04:32lever or lever parsnip.

00:04:34Swede. So that's not my cup of tea. Yeah. And steamed suet puddings. No. No.

00:04:41OK. There you go. Quite a collection of ingredients. So what Alex gets to eat at the end of the

00:04:45show is down to you folks at home.

00:04:47But will you go for her food heaven? Taste of Japan. If so, I'm going to marinate a thick fillet

00:04:52of cod in some miso, some sake and mirin.

00:04:54I'm going to roast it in a pan until it will be charred. And I'm going to serve it on

00:04:58a bed of wild rice, sushi rice, edamame beans and wasabi dressing.

00:05:01Or will I be able to convince her that steak and swede aren't that hellish?

00:05:06If so, I'm going to make a classic steak tagliata, which combines rare sirloid steak with some rockets and parmesan

00:05:11tomatoes.

00:05:12For an extra hellish touch, I'm going to toss in some crispy fried swede gnocchi.

00:05:17That looks delicious.

00:05:18Right?

00:05:20But the other one's nicer.

00:05:22Er, love all of the Sunday kitchen website where you can view the terms of privacy notice and have your

00:05:26say.

00:05:27Right, Paul, spring has sprung.

00:05:28Let's do it.

00:05:29Let's make this happen.

00:05:30Let's do it.

00:05:31Er, so where do we begin?

00:05:33Right, so we're going to start with a stew.

00:05:35So you can see what some lovely ingredients here.

00:05:37The peas, the broad beans.

00:05:38If you could chop the leek for me.

00:05:40I fried off some bacon here and you can see we've got the lovely residual bacon fat.

00:05:45The nice little crispy bits in the bottom.

00:05:46We're going to add those back in.

00:05:47Smoked bacon or not?

00:05:48Smoked bacon, absolutely, and a nice kind of salty bacon.

00:05:52Nice dry cure on it.

00:05:54Now, the beauty of this recipe I love, it's for me, it's midweek tea or it's something special at the

00:05:59weekend,

00:06:00but it's the way that the peas and the broad beans and the asparagus and all the vegetables really cook

00:06:05down in stock.

00:06:06This isn't something that's, as you said earlier, you know, that's kind of, you know, you want it sort of

00:06:10like bright green.

00:06:11It's a real big flavour dish.

00:06:13And we've got some lovely pickled artichokes in here as well.

00:06:15Okay.

00:06:16So the first thing I'm going to do, and I really want to talk about, is this amazing Cornish Gurnard.

00:06:21And we absolutely love it.

00:06:24It's in season right now and I just urge everyone, you know, cod had it great, but please try Gurnard.

00:06:31It is absolutely delicious.

00:06:33So, a little bit of seasoning, both sides.

00:06:34One of those fishes that in the past, it was used as a spiket bait.

00:06:38Yeah, yeah, absolutely.

00:06:40I think, because it looks quite scary, it comes out of the sea, it's got red and, you know, it's

00:06:44not a particularly attractive fish, but I'm with Paul, it's so delicious.

00:06:47Now, this is, like, literally how I cook fish at home.

00:06:51Alex, I know you're a big fan of fish.

00:06:53Yeah, I am.

00:06:53So, I've just browned some butter.

00:06:55So, that's giving you the roast flavour.

00:06:57So, the milk solids have caramelised.

00:06:59You take it off.

00:07:00You can keep that in your fridge.

00:07:01We put the fish on top.

00:07:02Now, I think sometimes for, you know, fish cookery for people can be a bit daunting and, you know, like,

00:07:08how do they do it without overcooking it and getting that sort of cotton wool texture.

00:07:12Baking it in the oven like this is amazing.

00:07:16So, I've got the oven there on 200 degrees.

00:07:18We're going to bake that for about six minutes, but the butter will caramelise a little bit more, but it's

00:07:23just slower than the sort of fierceness of the stove and the pan, you know, like, in a restaurant environment,

00:07:28that's fine.

00:07:29But at home, this is a great way to cook fish.

00:07:33So, we'll turn up the heat.

00:07:34I've seen you talk, maybe I've read you talking about that in a book before.

00:07:38Yeah.

00:07:38That's your thing, isn't it?

00:07:39Brown butter.

00:07:40Yeah.

00:07:40Yeah, I love brown butter.

00:07:42I mean, we make, we make cakes with it.

00:07:44It's, it's just, it's just that lovely hazelnut flavour that you get from it.

00:07:48It's just delicious.

00:07:50So, we're back to our pan.

00:07:52All that lovely flavour of the bacon that's been cooked in there, we've added in the leek.

00:07:55Two cloves of garlic, grated in.

00:07:58And again, I'm normally at this sort of stage, at the beginning, I'd put a bit of salt in, but

00:08:03that bacon, it's got such a lovely salt content that we don't need to add any salt at the beginning.

00:08:38Okay.

00:08:39Here's the one that's finished, but I'm going to show you all the way.

00:08:41So, bacon fat, we've got our garlic, our leeks.

00:08:44Here, I've got some smoked butter, which is absolutely delicious and just, for me, really brings this recipe together.

00:08:53Did you smoke it yourself?

00:08:54At this stage.

00:08:56Did you smoke it yourself?

00:08:56You can.

00:08:57We actually use a lovely smokery in Cornwall, where we get this from, and it's amazing, because it's obviously a

00:09:03cold smoke, and it's in a big, like, they've got amazing equipment to do it.

00:09:08So, that's on full heat.

00:09:10Now, I'm going to start adding the vegetables.

00:09:12Yeah, you go back.

00:09:12Because I want these vegetables to cook down.

00:09:14I'm not looking for, like, bright green.

00:09:17We want, like, the flavour and all the lovely stock and everything to soak into these vegetables.

00:09:23Smells amazing.

00:09:24To absorb.

00:09:24Yeah.

00:09:25Really nice.

00:09:25So, if you can just, can you put those artichokes in here as well, please, mate?

00:09:29If anyone's worried about my finger at home, by the way, the old blue plaster, we've got brand new knives.

00:09:36And I managed to cut myself on the brand new knife.

00:09:40And I had two weeks off.

00:09:42Uh, right.

00:09:43Where are we at?

00:09:44Right, you want to shine?

00:09:45So, fish is in the oven.

00:09:46We've got our lovely stew happening in now.

00:09:49The butter's melted.

00:09:51Now, I'm going to add in that smoked bacon.

00:09:53And, again, when you're using really good quality smoked bacon, you know, a nittle goes a long way.

00:09:58The gurnard, though, is sustainable.

00:10:00It's, I cannot, sort of, speak more highly of this fish.

00:10:04For me, it's almost got, like, a texture of, like, John Doreen, like a real prime fish.

00:10:08It's super expensive.

00:10:09Yeah.

00:10:09But the gurnard is inexpensive.

00:10:11The texture of it is beautiful.

00:10:13And, yeah, it's just amazing.

00:10:16So, now, white wine.

00:10:17Okay.

00:10:18Goes in.

00:10:19Okay.

00:10:20Heats on four.

00:10:21We'll reduce that white wine.

00:10:22When would you use, um, you know, coming with your Michelin-style background, when would you use white wine over

00:10:26something more floral, like a noily, noily pratt?

00:10:30Yeah.

00:10:31Noily would be lovely in this.

00:10:33Yeah.

00:10:33I mean, I'm keeping it really, really classic, so the white wine with the lemon, but I love noily.

00:10:37I love vermouth and stuff like this, and especially, especially putting fish with it would be, that would be lovely.

00:10:42Okay.

00:10:43So, the white wine's in.

00:10:44We're going to reduce that down.

00:10:45I've got chicken stock.

00:10:46You want to use fish stock, veg stock.

00:10:47I personally like the white chicken stock, and then all the trimmings from the bacon I've infused into the stock.

00:10:53So, that's a nice, smoky broth already.

00:10:55Mm-hmm.

00:10:56We've got some time in there.

00:10:58So, um, congratulations, by the way.

00:11:01The Michelin Awards have just, uh, come out.

00:11:04Yes.

00:11:04You've retained your staff for 13 years.

00:11:06Yay.

00:11:06Go for it.

00:11:07Well done, you.

00:11:09How are you feeling about that?

00:11:10Yeah, it's amazing, and it's never, ever, ever taken for granted, and it is all, it is just all down

00:11:17to the teams, as in 13 years of teams and different people and the team right now, and it's a

00:11:25good point you make.

00:11:25It's something that is, you know, it's a year.

00:11:29It's not something that is just you get and then you have.

00:11:32You must maintain that.

00:11:33Yeah.

00:11:35Consistency, personality in the food.

00:11:37So, now I'm going to add in the stock.

00:11:38I mean, a year would be nice, but longer would be better.

00:11:41Yeah.

00:11:42So, I think that's a great, congratulations to you.

00:11:46Yeah.

00:11:46What else is going on?

00:11:47St. Enadoc, you're revamping the hotel.

00:11:50Yeah.

00:11:50So, each time I see you, it's, I mean, what do I say about St. Enadoc?

00:11:56I mean, St. Enadoc is huge.

00:11:58It is the biggest thing that myself and my wife have ever done.

00:12:02The whole team that's involved, it's just amazing.

00:12:05It will perhaps be the biggest thing that we ever do, you know.

00:12:09My background has always been, like, independent restaurants and sort of opening a hotel and all the things that go

00:12:17with a hotel, but I don't want it to be labelled as a hotel.

00:12:19I want, this, St. Enadoc is for everybody.

00:12:22Okay.

00:12:22It is, it's not about if you're staying with us.

00:12:25It's about if you're in Cornwall.

00:12:26Yeah.

00:12:27Come up that, come up the driveway and come and see us and have a drink and just take in

00:12:32the views of poor Philly and the estuary.

00:12:35It's, it's magical.

00:12:37You've been there.

00:12:37I have been up there.

00:12:38And you also, you've raised it.

00:12:40So, you've got this beautiful platform now.

00:12:41Yeah.

00:12:41So, you can see over Gordon's house and onto the estuary.

00:12:44Yeah, basically, yeah.

00:12:47Yeah, it's, yeah, it's, it's beautiful.

00:12:49It's, can I just show you that, I mean, that's just, like.

00:12:52What's he off with that?

00:12:53Look at that.

00:12:53He's trying to say that.

00:12:54Look at that.

00:12:54He just smells the nuttiness of that butter.

00:12:57Amazing.

00:12:58It's just beautiful.

00:13:00And then.

00:13:00The thing I love about you is you have all the ambition, all these places, whether it's number six, Regiano's,

00:13:04St. Enadoc's, you know, everything you do, you bring people with you.

00:13:07I salute you, mate.

00:13:07Honestly, it's tremendous.

00:13:08You're down there quite a lot, aren't you?

00:13:09I am down there a lot.

00:13:10Yeah, I was down there just before Christmas at number six and I had a fantastic meal on your team.

00:13:14You know, a lot of young people, really well trained, but their service is impeccable and their knowledge, passion.

00:13:18And it's all from the top down.

00:13:19So, bravo, Paul.

00:13:20Well done you, Paul.

00:13:21What's going on here?

00:13:22I don't know.

00:13:23I have no idea what's happening.

00:13:23There was a slight, like, you know, well done you, Paul, enough of you.

00:13:27Greasy hands.

00:13:27Yeah, yeah, hang on a second.

00:13:29But, like I say, do you know what, I've not seen you for a while, I've seen you, you're radiant.

00:13:34Thanks, sir.

00:13:34You're looking good, you're looking chilled.

00:13:36Yeah, fair play to you.

00:13:37I mean, yeah.

00:13:38It's been an easy week.

00:13:40Yeah.

00:13:42So, at this stage, Alex, it's now just, we're just going to adjust the flavour so we've got some lovely

00:13:47pepper going in there.

00:13:49We'll add, could you add in the herbs, please, Matt?

00:13:51You can throw them in now, the herbs you've chopped.

00:13:53Yeah, thank you.

00:13:54So, I'm just going to add in some lemon juice to kind of, with that richness to the smoked butter,

00:13:59lemon, peas, Matt's just put in there, chervil, mint and chives.

00:14:05Okay.

00:14:05And now we're just going to turn that heat down, stir in, and now you just let everything settle.

00:14:12Are we using this?

00:14:13Yeah.

00:14:13What are you looking for in a temperature of a...

00:14:15So, you're looking for around 45, and we're just letting that fish kind of, like, just beautifully rest up.

00:14:19Now, I'm just going to hit the fish with a little bit of lemon zest.

00:14:24It's beautifully flaky.

00:14:25Oh, it's incredible.

00:14:26But look at the texture of it.

00:14:28Then I'm going to add a little bit more lemon juice on it.

00:14:30All right?

00:14:31Mm-hmm.

00:14:32Some lovely sea salt just to finish.

00:14:35Nice.

00:14:35If you pack that up, if you want to make Paul's seasonal Italian stew at home, you can find the

00:14:39recipe at pbc.co.dk forward slash Saturday kitchen, or scan the QR code below, and it'll take you straight

00:14:44to this dish.

00:14:45Get it in a pan and a bowl, Paul.

00:14:47That is, uh, that is lovely.

00:14:50Yeah, thank you.

00:14:51Nice one, mate.

00:14:53And that's it.

00:14:53Just dish that up.

00:14:55I mean, I put this in the middle of the table, and the fish on top, and everyone digging in,

00:15:00helping themselves.

00:15:01But you're right about the green colour.

00:15:03People are so obsessed now because of food photography.

00:15:05Yeah.

00:15:05Everything has to be bright green.

00:15:07But you're going to get the flavour when it's all there and it's kind of, you know, melted in.

00:15:12So we then just put the fish on top, and then that lovely, just borrow your spoon, that lovely, all

00:15:17the juices from the gurnard, the brown butter, just all over like that.

00:15:22It's that simple.

00:15:24Beautiful.

00:15:24All in real time.

00:15:26Right, what have we got here, Paul?

00:15:28Cornish gurnard, vina rola, spring stew.

00:15:31Nice.

00:15:31Well done.

00:15:32I love you.

00:15:37I'm loving this morning.

00:15:38I love you.

00:15:38Alex, are you hungry?

00:15:41There you go.

00:15:41You know what?

00:15:43You tuck into that?

00:15:43I am salivating.

00:15:45I was sitting here thinking, what on earth is going on in my mouth?

00:15:49You're a big cook, aren't you?

00:15:51I really enjoy cooking, yeah, I do.

00:15:54And I like experimenting and make my own pasta.

00:15:57Very good.

00:15:58Well, you just dive into that.

00:16:00I'm eating a Michelin star dish.

00:16:02Yeah.

00:16:02Right?

00:16:03Dish.

00:16:03For free.

00:16:04Oh, my God.

00:16:06What's in here?

00:16:07Well, we've got white wine from Italy, and you want to have some freshness to go with

00:16:11the fish, but you also need some richness to go with all of those veggie-infused, that

00:16:15wonderful kind of richness of the sauce and the stewiness.

00:16:18This one is Verdeca, which is, you mentioned actually vermouth would be nice in the dish.

00:16:22Yeah.

00:16:22It was a grape that went into making vermouth in Puglia.

00:16:25So, it was nearly extinct.

00:16:27Now, it's having a huge comeback.

00:16:28This is Masseria Pietrosa Verdeca, nine quid in Morrison's.

00:16:31I just love it because it's sort of, it's got a silkiness and a richness, and it's

00:16:35almost like a peach in gold leaf pyjamas.

00:16:38You know, it's that kind of bright, but, you know, fruity.

00:16:41But it does the job with the dish, and I think Verdeca also has this lovely, slight,

00:16:45aromatic character.

00:16:46The oak, they put it in oak for a short time, so it sort of makes a texture, but it

00:16:50doesn't interfere too much.

00:16:50I think it's beautifully balanced and a real Italian gem.

00:16:53Off the beaten track, good value for you.

00:16:54Very nice.

00:16:55Very good.

00:16:55Oh, you're Alex.

00:16:56Oh, yeah.

00:16:57Well, for Alex as well, I've got...

00:16:58There's lots of history on it.

00:16:59I've got a jar kombucha for you, which is £3.25 from the Whiskey Exchange.

00:17:03All organic ingredients, oolong tea, green tea, and it's basically like a sherbet gooseberry.

00:17:08It's nice and bright and effervescent and kind of the venous alternative.

00:17:11And good for your tummy.

00:17:11And that actually tastes delicious with this.

00:17:15Yes, good pairing.

00:17:16How was that, Tom?

00:17:17You tried that in rehearsal?

00:17:18Any thoughts?

00:17:18Absolutely.

00:17:19It's like spring on a plate.

00:17:20Spring has sprung sped.

00:17:22Very nice.

00:17:23Jess, what about you?

00:17:24What do you think?

00:17:25I thought it was absolutely delicious as well.

00:17:27I love Gurnage.

00:17:27So I think it's quite underrated.

00:17:29And Jess, could you pronounce it properly, please?

00:17:30Well...

00:17:31I'd pronounce it Vignola, but I'm not sure what that's the right way, though.

00:17:34And I'd pronounce it Vignola.

00:17:36That's right.

00:17:36It's Britallian.

00:17:37Yeah, we will.

00:17:38Yeah, Britallian.

00:17:39I like it.

00:17:40It's now a thing.

00:17:40You're happy with that, Alex?

00:17:41Mmm.

00:17:42Good start?

00:17:43Mmm.

00:17:43Great.

00:17:44Sorry, I won't ask you to talk.

00:17:45Remind us what you're doing.

00:17:46I'm doing a slow-cooked sausage ragout with fresh cavatelli and a spring salad.

00:17:51Beautiful.

00:17:51Don't forget, you're in charge of what I cook at the end of the show.

00:17:54Will you go for Alex's idea of food heaven, miso cod with wild rice and edamame salad,

00:17:58or her idea of food hell steak tagliata with crispy fried sweet gnocchi?

00:18:03Log on to the Saturday Kitchen website now and have your say.

00:18:06Right, let's catch up with Rick now.

00:18:07He's in Sri Lanka visiting an incredible fishing port.

00:18:10Ollie, that's a beauty.

00:18:16I have to say that I've never been happier anywhere on my travels than when I was here.

00:18:23Everywhere I went, I was greeted with smiles and enthusiasm.

00:18:31I had been told that some of the fishing scenes in Sri Lanka would be some of the most visual

00:18:37I was likely to see anywhere, but I must say it's exceeded all my expectations.

00:18:42I mean, it's like central casting, fishing rides.

00:18:47I mean, when I first saw it, I just thought of Newland, of those Newland school of painters,

00:18:52people like Stan at Forbes from the last century, from Victorian times,

00:18:57because all those boats are still powered only by sail.

00:19:01These ones here, which have motorised, just bring the fish into the shore from the bigger boats.

00:19:06But to me, it's just like, I can hardly believe I'm here.

00:19:11I met up with Darshan, a famous chef here, half Sri Lankan and half Japanese.

00:19:17Darshan, I've just arrived here.

00:19:19I am totally knocked out by what I'm seeing.

00:19:22I mean, there's lovely, plenty of fish, lovely-looking fishing boats.

00:19:27What are they fishing for?

00:19:29These windplot boats are catching shrimp and prawns, and they bring it out here and then take it back to

00:19:35the market.

00:19:36Most of the time, all these prawns are alive, and it's a wonderful thing to have so close to the

00:19:41capital city of Bologna.

00:19:42I mean, being half Japanese, half Sri Lankan, it must mean everything to you.

00:19:49It's inspiring.

00:19:51I think food, any kind of food, starts with ingredients, not with the other sauces or spices you add.

00:19:56And as long as you have good ingredients, you can do any kind of food, it'll turn out better.

00:20:00And it's very true for Japanese food and much stronger.

00:20:04Naturally, where fishing boats land fish, there's a market.

00:20:07I only wish I'd bought my old copy of the Observer Book of Tropical Fish.

00:20:12But that's all part of it.

00:20:13I'd never turn down a trip to a fish market.

00:20:16I'd just like to see how different it all is.

00:20:20From where you come, what's the fish market like out there?

00:20:24Well, it's nothing like here, the fish market at home, but, I mean, this is as fresh as you could

00:20:29ever see fish.

00:20:30One of the things we have at home, of course, is refrigeration, as you do in Tokyo.

00:20:35And that is a good thing and a bad thing, because once you've got fish refrigerated, it keeps longer, but

00:20:42all the time it's getting...

00:20:43Out here, the market goes around 1.

00:20:45Yeah.

00:20:45And refrigeration, yes, it would be nice to have it, but right now, if it gets sold by 1 o

00:20:50'clock, we don't need to have it.

00:20:51So that's why we're not using refrigeration.

00:20:52What is really impressing me is there's no smell of fish here.

00:20:55It's all smells of the sea.

00:20:56Everyone thinks seafood smells. It doesn't.

00:20:59It smells only if it rots.

00:21:00Absolutely.

00:21:01So I'm very impressed.

00:21:02I'm enjoying it immensely, Darshan.

00:21:09And let go!

00:21:12And let go!

00:21:19I was asked if I fancied a trip with a bunch of fishermen further south of the island, near the

00:21:24town of Gaul.

00:21:26There's not many harbours here, so everything is launched with quite a bit of effort off the beach.

00:21:42The boat is called an Oru, and one of this size could certainly cope with ocean storms, but many of

00:21:48them are much smaller than this,

00:21:50And I was told that up to 80% of the local fleet was lost in the tsunami.

00:21:57Anyway, this turned out to be a sort of seine net fishing, with the boat laying out the net in

00:22:02a great big circle.

00:22:06And then they all started to jump ship.

00:22:09This is the strangest way to catch fish I've ever seen.

00:22:15So the reason they keep jumping into the sea is to scare the fish into the back of the net.

00:22:20This is the open end of the net, so they're making as much splash and as much movement with their

00:22:25hands, so the fish will all swim down that end.

00:22:28Must be a great job, that. I feel like jumping in myself, actually.

00:22:34Go on, then.

00:22:42Well, I am a water baby, and it was very hot, and it did feel really good to join in.

00:22:49I don't know how effective I was, but I love to get involved.

00:22:54Mind you, getting out again is a whole different ballgame.

00:23:03I know a thing or two about fishing, and I'm not expecting a huge catch here.

00:23:08But the general air of expectation sort of burst into frantic excitement,

00:23:13as it became more certain that we're indeed fishing the net, and lots of them.

00:23:34Well, I have to say this is a great moment for me, the number of times we go out fishing

00:23:39and never catch any fish.

00:23:40I think it's testimony to how much, how rich the fishing grounds are around Sri Lanka, that there's so much

00:23:48good quality fish landed there.

00:23:49And those ones, they're called Parawa.

00:23:52Parawa.

00:23:53Parawa are really good, really good money, so they've done very, very well, and I'm very happy.

00:23:59I really enjoyed that.

00:24:01I mean, like fishermen all over the world, they really bond together, you know, it's one big family here, they

00:24:06look after each other.

00:24:08So Buddha's just told me they're feared, because they're really tough, they're quite chunky, I wouldn't like to cross them.

00:24:17Ah, I'm not quite finished yet.

00:24:19But I still have to help get the Uru back in again.

00:24:27This is the hardest part on top, and what this chanting is, we want to go to the land, we

00:24:36want to go to the land, we want to go to the land, we want to go to the land.

00:24:45Right, oh, action man there, Rick, diving, shifting boats around, all round.

00:24:51Right, I haven't mentioned it much, just got back from Australia.

00:24:54Did you?

00:24:55Yeah, Queensland in fact, absolutely loved it, had a great time.

00:24:59First time there, but I found that the food scene in Brisbane was incredible.

00:25:04If you haven't been, you've been.

00:25:05I bet you haven't.

00:25:05You've been.

00:25:07Anyway, so I went to this wonderful restaurant called Stanley's, fantastic chef called Louis Tickerum, you can find him on

00:25:14Instagram, and I had these two dishes.

00:25:16So the first one, I've got some lamb belly here, and it was braised, and then it's tossed in lots

00:25:23of spices, fennel, Szechuan pepper, coriander seeds, chilies, a bit of vinegar and soy.

00:25:29So Tom, you're going to do that, so basically it starts like this, it then gets braised in some soy

00:25:34and these aromatics.

00:25:36You could just boil it up in some water, or simmer it in some water quite frankly, for about sort

00:25:39of 60 minutes.

00:25:41And then you let it cool and set, go easy, because you know, remember rehearsal?

00:25:46Yeah, alright.

00:25:47Remember that kind of race?

00:25:49So, and then you chill it, slice it into its individual kind of riblets, and then we're going to toss

00:25:56it in these spices.

00:25:58And like I said, a lot of chilli and the vinegar.

00:26:01Right, Tom, I'm going to, so grind those up, that really well.

00:26:05And I'm going to get on with this other salad.

00:26:08Now this was, this was delicious.

00:26:10And it's very, very simple, monstu or snow peas, as they call them out there.

00:26:16Cucumber, and this kind of soy sesame dressing.

00:26:20And it's just wonderful.

00:26:22It really is super easy, but.

00:26:25Can you find that the Southeast Asian food in Australia, especially in Queensland, is just out of this world, isn't

00:26:30it?

00:26:30It's amazing.

00:26:32It's, do you know what?

00:26:32I was, it was hard, I was hard pushed to find food that wasn't sort of Asian orientated.

00:26:39But it's so fresh and vibrant.

00:26:41It's always a pie.

00:26:42Always a pie.

00:26:42I did get a pie.

00:26:43Good, Australians are a good pie.

00:26:44But you know, I didn't, I went all that way to get a pie, you know what I mean?

00:26:46You've been, you've been there.

00:26:47I have, I've been all over Australia actually, and I completely agree with you.

00:26:51The food is incredible.

00:26:55And, I mean, it's funny because so many Irish, so many Italians, you know, so many people just from all

00:27:05over the world.

00:27:06Yeah.

00:27:06But coming together and kind of living in this wonderful way where, you know, everybody is respected.

00:27:15The foods are all encouraged, all the different cultures.

00:27:20Yeah.

00:27:20It's sort of, it's an amazing country.

00:27:22I absolutely fell in love with the place, I have to say.

00:27:24Now let's, let's talk about you and your new play.

00:27:27Now we obviously, the play is called Copenhagen.

00:27:30Now we know you from, you know, we said sort of iconic roles.

00:27:33You work with some wonderful people.

00:27:34And now you, you've got a great cast in Hampstead.

00:27:39Yes.

00:27:39Damien Maloney and Richard Schiff and myself.

00:27:43It's just the three, three people on stage and we're on stage the entire time.

00:27:48It's intense.

00:27:49Yes.

00:27:50Yes.

00:27:50There's nowhere to hide.

00:27:52And the play basically takes an event that happened where these two physicists met in 1941.

00:28:06And one of the physicists, Niels Bohr, was a sort of mentor to this younger physicist called

00:28:12Werner Heisenberg and the play sort of is trying to get to the bottom of why Heisenberg came back to

00:28:25meet Niels Bohr.

00:28:26It was the middle of the war and Heisenberg was basically working ostensibly for Hitler on the nuclear program.

00:28:36Okay.

00:28:36And it's, the play's kind of a thriller.

00:28:41It's, the question really that surrounds the play is, was Werner Heisenberg trying to make the nuclear bomb for Hitler?

00:28:53Or was he actually stalling so that he wouldn't make the nuclear bomb for Hitler?

00:28:59And it's a, that's the question that is examined.

00:29:02And, and your role in the play is pretty pivotal.

00:29:08Because you're the translator.

00:29:10Yes.

00:29:10Between these two absolute boffins.

00:29:12Yes.

00:29:12To the public.

00:29:13Yes, completely.

00:29:14And they, you know, they were physicists.

00:29:16She wasn't.

00:29:17So everything that was, she wrote, she transcribed everything.

00:29:22Um, and basically, uh, her husband, Niels Bohr, uh, insisted that she understood what it was they were researching, what

00:29:36it was they were coming up with, the calculations.

00:29:39So it had to be understandable for her.

00:29:42Okay.

00:29:43Which, so in a sense, Mark, her name's Margareta.

00:29:46She's the bridge between the play and the audience.

00:29:49Okay.

00:29:49And, as you say, boffins.

00:29:51I mean, I have miscalcula.

00:29:53I didn't even know that that's what it was called.

00:29:54I just thought it was, you know, very bad at maths and numbers.

00:29:57Well, I'm terrible at maths.

00:29:58So how does that manifest?

00:29:59Well, I, I just freeze.

00:30:01I go into a panic when, when I see numbers.

00:30:05Yeah.

00:30:06I mean, I still, Vegas.

00:30:07Oh my gosh.

00:30:08I mean, I have to count on my fingers.

00:30:10So I'm useless at anything like, you know, blackjack.

00:30:14I can only do the slot machine.

00:30:16Um.

00:30:17But, um, yes.

00:30:18So I can count on my fingers.

00:30:20And I can.

00:30:21LAUGHTER

00:30:24But, you know, pie or percentages or, you know, I just, it may, I literally freeze

00:30:30in terror in my head.

00:30:31So that apparently is discalcular.

00:30:34Okay.

00:30:35Um, so me in a play about quantum physics and, and all of these, um, mathematical calculations.

00:30:43It's actually.

00:30:44Is that a genuine struggle on stage?

00:30:46Well.

00:30:47Or once you're getting your head around in rehearsing?

00:30:48No.

00:30:48Well, the thing is, because I'm not a physicist, I don't have to pretend to be a physicist

00:30:52on stage.

00:30:53I'm just the, I'm not just, but I'm the woman who's typing it all out.

00:30:57And, and, uh, so I feel quite relaxed that, uh, I mean, she did understand and I am beginning.

00:31:03We've been rehearsing now for four weeks and I'm starting to understand what it all means.

00:31:08Are you enjoying that element?

00:31:09I am actually quite, yes.

00:31:11Something really to be had when you're, when you're an actor and you're sort of, you know,

00:31:16rehearsing new roles and taking on new information.

00:31:18Yeah.

00:31:18It's quite exciting.

00:31:19I mean, I, I'm starting to learn all about nuclear fission.

00:31:23Uh, and the U235 and U238 and, you know, how to enrich plutonium or enrich uranium to make plutonium.

00:31:31Do you, do you know too much?

00:31:33I mean, don't put yourself on a watch list.

00:31:35No.

00:31:38It's, it's an amazing cast though as well.

00:31:40I mean, there's you, I mean, Adam, Adam Schiff.

00:31:42It was the, Richard Schiff, sorry.

00:31:43Yeah.

00:31:44From the West Wing.

00:31:45Yeah.

00:31:45Just amazing to have that line up.

00:31:48Yeah.

00:31:48Extraordinary to be rehearsing with them.

00:31:50Well, the thing that's, um, that's, uh, quite funny is that, um, uh, when I was doing ER.

00:31:57Yeah.

00:31:57Uh, we were on the same studio lot when Richard was doing the West Wing.

00:32:01Yeah.

00:32:01And, um, John Wells was our showrunner and he was the showrunner for, uh, West Wing as

00:32:07well.

00:32:07So, Richard and I kind of would cross over, um, at Warner Brothers, um, and end up at the

00:32:15same sort of weekend parties and things.

00:32:18But, uh, I haven't seen him, you know, for decades.

00:32:22Yeah.

00:32:22Uh, so it's sort of quite nice because it, it kind of reminds me of that time.

00:32:27Yeah.

00:32:28Yeah.

00:32:29It's good.

00:32:31And, um, Damien is, I think he, he's Bergerac.

00:32:34He's the new Bergerac.

00:32:36So, he's, uh.

00:32:36I'm sorry.

00:32:37They're bringing back Bergerac.

00:32:38Yes.

00:32:39Yes.

00:32:39I'm sorry.

00:32:40Yes.

00:32:41Whoa, whoa, whoa, whoa.

00:32:42Yes.

00:32:42Hang on.

00:32:43Here I am banging on about Queensland and food.

00:32:45They're bringing back Bergerac.

00:32:47Yes.

00:32:47Yeah.

00:32:47I didn't know that.

00:32:49Yeah.

00:32:49My brother's a huge fan of Bergerac.

00:32:50How excited are you?

00:32:52Very excited.

00:32:52My brother did the tower of Bergerac on Radio 4.

00:32:55It's a great show.

00:32:55So, I'm glad it's back.

00:32:57Oh, Lord.

00:32:58Right.

00:32:59Okay.

00:32:59Let's, let's talk about food.

00:33:01Uh, okay.

00:33:01So, Tom, uh, is very masterfully.

00:33:03Not burnt this time.

00:33:04Not burnt them this time.

00:33:06Uh, and, uh, so into the wok.

00:33:08All those spices, uh, with the, um, the, you seal off the, um, uh, the lamb ribs, make

00:33:13them nice and crispy, because they're soft and then you make them crispy.

00:33:16Toss in all those spices.

00:33:17A bit of vinegar, a bit of soy, chilies.

00:33:19Uh, in here we've got, uh, all the ingredients.

00:33:23I can't remember.

00:33:24Cucumber, uh, monstu, the enoki mushrooms, sesame seeds.

00:33:28That's the dressing.

00:33:29A bit generous for that.

00:33:31Uh, and then give it a mix.

00:33:33But, yeah, I mean, in terms of the food, it's just light.

00:33:36It's fresh.

00:33:37It's exciting.

00:33:38The Asian food, I think some of the best Thai food on earth, um, outside of Thailand is

00:33:42in Australia, but, you know.

00:33:43Oh, really?

00:33:44It's just the freshness of the ingredients and everything.

00:33:46I love that country.

00:33:47Right.

00:33:48There you go.

00:33:50Oh, excuse me.

00:33:51Try some of that.

00:33:53Let us know what you think.

00:33:54Do, do I squeeze lime over it?

00:33:55Yes, exactly.

00:33:56Squeeze a bit of lime over the ribs.

00:33:58Um, but I, I think, uh, I think it's delicious.

00:34:02I mean, lamb ribs, they're not, uh, they're not expensive.

00:34:05No.

00:34:05And lots of flavor.

00:34:06So good.

00:34:07Stealing that one, Matt.

00:34:08Yeah?

00:34:09I'm stealing that one.

00:34:10You're welcome.

00:34:11That is a cracking dish.

00:34:12Nice, isn't it, the salad.

00:34:13So fresh and crisp and lovely.

00:34:15Right.

00:34:15Oh, you haven't tried it?

00:34:16No, no, I'm going to have a go now.

00:34:18Um, your salad.

00:34:20It's so good.

00:34:21Yeah, we all fell in love with it in rehearsal.

00:34:22It's just full of flavor.

00:34:24Mmm.

00:34:25It's okay?

00:34:26Salad.

00:34:26The salad is so good.

00:34:27Nice, right?

00:34:28Mmm.

00:34:28So that dressing's delicious.

00:34:30Absolutely delicious.

00:34:31And now I pick this up with my fingers.

00:34:33Yeah, yeah, please do.

00:34:34Mmm.

00:34:35Oh my gosh.

00:34:35You know, nobody's looking.

00:34:37Um, yeah, Louis Tickerum.

00:34:38Don't check him out for me.

00:34:39Uh, what do you want me to make at the end of the show?

00:34:41Uh, will it be Alex's food heaven, miso cod?

00:34:43If so, I'm going to marinate a thick fillet of cod in miso.

00:34:46Look at that for a shot.

00:34:48Um, miso, sake and mirin.

00:34:51I'm going to roast it in a pan until it's chiles.

00:34:53I'm going to serve it on a bed of wild rice sushi.

00:34:55Can I tell you?

00:34:56Yeah, go on.

00:34:57Um, I don't have a problem with eating on camera.

00:35:00No?

00:35:01That's what we like, yeah.

00:35:02That's what we like, I guess.

00:35:04Uh, anyway, always thinking of the food that else is steak and swede.

00:35:07So, I'm going to make a classic steak tagliata,

00:35:09which combines rare soda steak with some rocket parmesan tomatoes.

00:35:13Uh, for an extra headish touch,

00:35:14I'm going to toss in some crispy fried sweet gnocchi.

00:35:17Uh, the choice is yours.

00:35:18Log on to the website now.

00:35:19How have you said?

00:35:20Could we stop focusing on Alex?

00:35:22Let him eat!

00:35:24Right, grab me life jackets.

00:35:25It's time bobbing along the Thames now with Dame Mary Berry

00:35:28to visit a river community with their own fruit and veg growing gardens.

00:35:32Take a look.

00:35:33Oh my God!

00:35:39The Tidal Thames has some wonderful hidden gems.

00:35:43This is Tarbridge Moorings, one of its oldest river communities.

00:35:50Seven of the barges here have stunning gardens,

00:35:54growing an amazing array of fruit and vegetables.

00:35:59I promise you, I'm as sober as a judge.

00:36:02It's very difficult coming along here.

00:36:05It's just like this.

00:36:06But I'm here.

00:36:09I've been invited to have a look round by Suj,

00:36:12who's lived here for 14 years.

00:36:17What an amazing view!

00:36:19It is.

00:36:19It's beautiful.

00:36:21I feel so blessed and lucky to call this place my home.

00:36:24How many barges are here?

00:36:26We have about 50 barges and over 100 people living here now.

00:36:31And do you all get together for sort of occasions here?

00:36:35We do have a communal barge.

00:36:36So we have a lot of community events like book clubs, film clubs.

00:36:41Yeah.

00:36:42Hello, you've just popped up from nowhere.

00:36:46They grow everything here from citrus fruits to green leaf veg.

00:36:51There's a crab up here.

00:36:52Yes.

00:36:54I'm going to get out of the rain and whip out something simple and delicious for Suj and his friends.

00:37:02I've cooked in some very strange places in my time, never on the Thames.

00:37:07And I've got tar bridge on my right.

00:37:10But what better than a warm chicken salad?

00:37:14Very simple.

00:37:15The heart of this delicious salad is the mouth-watering dressing.

00:37:20First of all, creme fraiche.

00:37:22And you know me, always full fat.

00:37:27Then I'm going to add some Dijon mustard.

00:37:31Gives a bit of bite.

00:37:32And you need a bit of bite when it's chilly like it is today.

00:37:35A touch of sugar for sweetness and a squeeze of lemon juice will bring out the freshness I'm looking for.

00:37:42Some Parmesan cheese gives it bite, which makes it extra warming.

00:37:52This is so quick and simple, I just need to layer it up.

00:37:56Some iceberg lettuce, which I'm going to start at the bottom.

00:38:00Some spring onion and sprinkle that all over the top.

00:38:04I've got sweet pickled cucumber, the kind that come in a jar and add a bit of sweetness to it.

00:38:10And then I've got this dill, bright green and fresh.

00:38:14The star ingredient is my pan-fried chicken glazed in honey with paprika.

00:38:21Some extra Parmesan shavings are always welcome.

00:38:26Then a few pea shoots on top.

00:38:30It's looking good, isn't it?

00:38:33Finally, that creme fraiche Parmesan and lemon dressing.

00:38:37And plenty of it.

00:38:42All I need now is a few hungry people to try it.

00:38:50All I need now is a few hungry people to try it.

00:38:52I hope you're starving.

00:39:10I like nothing better than a warm salad.

00:39:14And my idea of indulgent comfort is a rich citron tart to follow.

00:39:22I've made my sweet shortcrust pastry, but you can buy some ready-made if you want to.

00:39:28If you find it difficult to roll it round the rolling pin, get the base of your crunch sandwich tin,

00:39:35slip it underneath.

00:39:38And then, to transport it, just pull that forward and no fear of it cracking.

00:39:51Lift up the edges, gently pressing the pastry into the tin.

00:39:58I'm now going to prick the base because if I don't, it domes up and I wouldn't get my filling

00:40:03in.

00:40:04Blind-bake the pastry for 15 minutes at 180 fan, then without the beans for a further five.

00:40:18There it is, just as I wanted it to be.

00:40:21All crispy around the outside, pale golden, beautifully cooked.

00:40:26Pastry's cooling and now I'm going to make the lemon posset filling, which is to die for.

00:40:32In goes the cream, double pouring cream.

00:40:36Nothing but the best.

00:40:38150 grams of caster sugar.

00:40:41And then the zest of three lemons.

00:40:45And just stir until the sugar has dissolved.

00:40:52My tip is to let the lemon cream cool slightly before adding some lemon juice to stop it curdling.

00:41:00And the lemon juice has a magic setting quality.

00:41:04You don't need any gelatin, you don't need any corn flour, it's just the lemons that make it set.

00:41:09And you can actually see it's beginning to thicken like magic.

00:41:23Chill in the fridge for a minimum four hours, but ideally overnight.

00:41:37Look at that. Perfect set.

00:41:42Let's hope if I push that down it'll come off.

00:41:47It did, didn't it?

00:41:51For a finishing touch, some sweet raspberries will work a treat.

00:42:00That is pure lemon indulgence.

00:42:03Happiness on a plate.

00:42:12Thanks for that, Mary.

00:42:13Still to go, Tom Pogba Bowls brings a taste aloud to the table with his delicious chicken larp.

00:42:18And what do you want me to make at the end of the show?

00:42:20Will it be Alex's Food Heaven miso cod with wild rice and edamami salad?

00:42:23Or her idea of food house steak tagliata with crispy fried sweet gnocchi?

00:42:26Log on to the website now and have your say.

00:42:29Right Jess, past course, what are we making?

00:42:31So we're doing a rich slow cooked sausage ragu and we're making fresh cavatelli.

00:42:37Nice.

00:42:37Which I'm going to show you first and you're going to do a spring salad for me.

00:42:40Salad affair.

00:42:41OK, so what's in this pasta there?

00:42:43So this is super simple, it's just durum wheat, semolina flour and water.

00:42:48And you need it for about six minutes and then let it rest for about half an hour under a

00:42:53bowl so it doesn't dry out.

00:42:54So, do you do that instead of wrapping in cling film?

00:42:57I do, save the planet.

00:42:59Sure, fair enough.

00:43:01So this is quite a basic pasta dough.

00:43:04Very basic, yeah.

00:43:05Where's it from?

00:43:05The quantities are two to one, so 400 grams of semolina flour to 200 mils of water.

00:43:11It's from Puglia originally.

00:43:14And it's called cavatelli because they're shaped like little caves so it captures the sauce really beautifully.

00:43:20OK.

00:43:21So I've just cut a little wedge off and I'm just rolling it out.

00:43:25And this is a really nice thing to do at home, I think.

00:43:28You can do it with your kids if you have kids.

00:43:30You do this in the restaurant?

00:43:31Yes, I do.

00:43:34Maybe on a quieter lunch.

00:43:35I was going to say, it's quite sort of labour intensive.

00:43:38Yeah, it is.

00:43:38For a simple pasta dish, there's a lot going on, isn't there?

00:43:42So then I'm cutting each one into little centimetre nuggets.

00:43:48OK.

00:43:49Yeah.

00:43:49And then I'll show you, so with the board, you literally just push down with your thumb and let it

00:43:54roll off.

00:43:55Right.

00:43:56So you can see it's got a little sort of cave in the middle.

00:43:59Sure.

00:44:00And it's got the lovely ridges that capture the sauce as well.

00:44:02And that's the idea, isn't it?

00:44:03Yeah.

00:44:04If you haven't got one of those?

00:44:05If you haven't got a board, you can do it with your fingers.

00:44:07So I'll just show you.

00:44:08So you just push down your two fingers and drag it towards you.

00:44:11OK.

00:44:12Like that.

00:44:13I would imagine a dish, this kind of labour intensive, makes the chefs very aware of, you know, what they're

00:44:20putting in the finished dish.

00:44:22What they're throwing away, maybe, or leaving in the pasta basket.

00:44:25Yeah, definitely, I think so.

00:44:27So I'm just whacking this in, because it takes about five to six minutes.

00:44:31So I'm going to put this in the water, which I've just salted straight away.

00:44:36Alex, you're quite keen on making it in your own pasta, right?

00:44:39I am, yeah.

00:44:39I've never made that though.

00:44:40Although I think it was, that was in the last Godfather movie.

00:44:45Godfather 3.

00:44:46Good rest of course.

00:44:47Andy Garcia.

00:44:49Andy Garcia doing it.

00:44:49They're pushing together.

00:44:51That's right.

00:44:51Somebody told me that's in the cinemas again.

00:44:54What, Godfather 3?

00:44:55Godfather 3.

00:44:55Wow.

00:44:56Maybe I'm wrong.

00:44:58So now I'm going to brown off the sausage.

00:45:02Just a bit of food.

00:45:03Yeah, just a bit of food.

00:45:05It's what I do.

00:45:07So let's talk about your background.

00:45:09Yeah.

00:45:10So you started in food PR.

00:45:11Yes, I did.

00:45:12With that for a number of years.

00:45:13Yes, I did.

00:45:13How did you get into a kitchen?

00:45:15So I think I always, well I know I always wanted to be a chef.

00:45:18I was just, I think a bit intimidated of professional kitchens.

00:45:21Mm-hmm.

00:45:22And so I worked in food PR for a few years.

00:45:25And then I realised I needed to bite the bullet and follow my passion and retrain.

00:45:30That wasn't really cutting there was it?

00:45:31It wasn't no.

00:45:32Okay.

00:45:33So I retrained for six months and then I was lucky enough to get a job at the River Cafe

00:45:37where I worked for six years.

00:45:40Wow.

00:45:40Yeah.

00:45:41Okay.

00:45:41So you went, when you say you retrained you went to Leith's didn't you?

00:45:44I went to Leith's for six months, yeah.

00:45:45Okay.

00:45:46So River Cafe for six years and then you did a stint in California, right?

00:45:52Yes.

00:45:52I then went to Chez Panisse and worked under Alice Waters for several months which was absolutely amazing.

00:46:00Right.

00:46:00Similar in many ways to the River Cafe.

00:46:02Yeah.

00:46:02But just so beautiful.

00:46:04They have this whole shed outside just for tomatoes.

00:46:06Oh really?

00:46:07Yeah.

00:46:08I mean it's one restaurant I would love to go to.

00:46:11That's absolutely amazing.

00:46:12I mean, you know, and it's very much in the same kind of vein ethos as the River Cafe, right?

00:46:17Yes.

00:46:17Yeah, very similar.

00:46:18Here it's sort of beautiful seasonal ingredients.

00:46:20Yeah.

00:46:21Heroing the ingredients.

00:46:23Okay.

00:46:23So I've just added my sofrito there which I'd already fried off for a really nice long time.

00:46:28And that's got onion, fennel, garlic.

00:46:32I've put fennel in this one which is I suppose a little bit unusual but I just think the fennel

00:46:38and sausage go so well together.

00:46:39Right, and it's got that kind of spring feel.

00:46:41Yeah, exactly.

00:46:42You could put leek in it or you could put carrot in it if you're a carrot aficionado.

00:46:47Okay.

00:46:47Carrot aficionado.

00:46:49Yeah.

00:46:49Alex likes carrot.

00:46:51You told me earlier.

00:46:53And you're very much about championing women in kitchens.

00:46:56Yes.

00:46:56Like the River Cafe, like Chez Panisse.

00:46:59I've been very lucky that I've worked for a lot of very inspirational women.

00:47:03Ruthie at the River Cafe and then Alice and Angela Hartnett's been really supportive of me since I've opened Canteen.

00:47:10So I knew that when I started Canteen I wanted to create a restaurant that really sort of supported and

00:47:17empowered women.

00:47:18Okay.

00:47:18And bearing in mind, you know, Angela runs some exceptional Italian restaurants.

00:47:22Yeah, she does.

00:47:23She did say recently on a podcast that you're the, you know, the restaurant that's doing the best Italian food.

00:47:30She gave me a shout out, which was so kind of her.

00:47:32Yeah.

00:47:32Yeah, which was lovely.

00:47:33She comes a lot.

00:47:34And last weekend we actually did a collaboration for International Women's Day.

00:47:38Okay.

00:47:39Um, yeah, I have 14 chefs and 11 of them are women at the moment, which is great.

00:47:43Wow.

00:47:44Yeah.

00:47:44Oh, cool.

00:47:45I mean, how that's changed since the 90s.

00:47:48Yeah, of course.

00:47:48Wow.

00:47:48How many do you have in your kitchen, ladies?

00:47:50Uh, when I worked in London?

00:47:52No, when you cooked in your restaurant.

00:47:54One.

00:47:55One out of four.

00:47:56All right, that's right.

00:47:56You know what I mean?

00:47:57That's not bad.

00:47:58It's changed massively, hasn't it?

00:47:59Yeah.

00:48:00Absolutely.

00:48:00But, Tom, you're a big fan, aren't you?

00:48:02I thought canteen is just what you want.

00:48:04It's laid back, beautifully cooked, seasonally, produce-led, all those words.

00:48:09But, you know, it's just food you want to eat.

00:48:11It's really lovely.

00:48:12You sit, linger over a long lunch.

00:48:14I'm hearing tales also of a fantastic bar, which I want to visit as well.

00:48:18You can sit at the bar as well, can't you?

00:48:19Oh, upstairs.

00:48:20Upstairs is a bar, yes.

00:48:21The Fat Badger, which has, they have a comedy night, and they have live music, and it's

00:48:26really fun.

00:48:26Oh, that's cool.

00:48:27Yeah.

00:48:28Uh, make pizzas.

00:48:30Yeah, we've got two wood ovens, so we do fresh pizzas.

00:48:32Uh, we make fresh pasta every morning.

00:48:35We have a changing menu, it changes every day, which is really nice, so that regulars and

00:48:39locals can come back every day, which is great.

00:48:42And then we've also got a, um, a farm in the Cotswolds, which provides us with loads of

00:48:48our produce, which is amazing as well.

00:48:50Okay.

00:48:50And you're doing a pop-up?

00:48:51Yes, we are.

00:48:52We're doing a pop-up near the farm.

00:48:54Busy, aren't you?

00:48:55Yeah.

00:48:57A little.

00:48:58Uh, so that's opening in, uh, at the end of April.

00:49:02Okay.

00:49:02Until September.

00:49:03Yeah.

00:49:04That sounds great.

00:49:04Right, okay, so where are we at with this?

00:49:06So, sorry, yes.

00:49:08Pork goes in.

00:49:09Uh, exactly.

00:49:09The pork goes in, and then we'll put the, a little bit of nutmeg, bit of dried chilli,

00:49:13red wine, let that cook off a little bit.

00:49:15Okay.

00:49:16I mushed up the tomatoes in my hand, I always think that makes it a bit nicer and more

00:49:20emulsified.

00:49:21Is that because you're not blitzing the seeds?

00:49:22Yeah, exactly.

00:49:22A lot of people say that makes it bitter.

00:49:23Yeah, and you don't want big lumps.

00:49:25Okay.

00:49:25Um, and then I'm gonna whack that in the oven for two hours.

00:49:28Mm-hmm.

00:49:29Uh, and then this is the finished product.

00:49:32Um, and you say in your, in a restaurant you've got these beautiful wood ovens.

00:49:35So when they're, when they're calming down overnight, after they've done their work,

00:49:38this is the sort of thing you would put in overnight.

00:49:40Yeah, exactly.

00:49:41So we always have a ragu on the menu, um, and different one every day.

00:49:46And at night time we, uh, put it in the oven.

00:49:49Yeah, we do lovely chicken stocks, veal stocks, um, overnight and come in the next morning

00:49:55and they're absolutely perfect.

00:49:57Really?

00:49:57Yeah, it's so lovely having two wood ovens.

00:50:00That's, um, well there's a lot of heat there to be utilised, isn't there?

00:50:03Yeah, so much.

00:50:04I mean, they stay warm all night.

00:50:06It's crazy.

00:50:07Any, um, was that a bit trial and error?

00:50:10Yeah.

00:50:11Yeah?

00:50:12Definitely the first week we came in a few times to find some dried up chicken bones.

00:50:16Right.

00:50:17And not a lot else.

00:50:19You have to get the quantities, the liquid quantities right.

00:50:21Getting used to, uh, new, new environments and stuff like that.

00:50:25Yeah, exactly.

00:50:25Uh, right, so this salad we've got, uh, radishes, we've got fresh, uh, peas, pea shoots, gem lettuce,

00:50:32shallot.

00:50:32Um, I liked your, the little touch where you, you throw the mint into the water.

00:50:37Yes.

00:50:37And even though the peas are in there for a short time.

00:50:42Just to get a bit of essence.

00:50:43Right, okay.

00:50:43I'm just finishing this with a little bit of seasoning.

00:50:46Okay.

00:50:47And, uh, you've got some cream there.

00:50:49Does that go in right at the end?

00:50:50Yeah.

00:50:50So once it's been in the oven for around two hours.

00:50:53Yeah.

00:50:53Then a good glug of cream just to make it nice and thick.

00:50:57So is this a traditional recipe or is this your kind of take on?

00:51:00Mmm, I would say a bit of both.

00:51:03I think I've slightly developed a traditional recipe.

00:51:05Okay.

00:51:06Yeah.

00:51:06That's, uh, is delicious.

00:51:08I want to get a spoon in it, but you can't because I've got to read this.

00:51:10If you want to make Jess's cracking cavatelli at home, you can find the recipe at bbc.co.uk

00:51:15or scan the QR code below and it'll take you straight to this dish.

00:51:19Right.

00:51:19Just going to finish it with a lashings of parmesan.

00:51:24That's delicious.

00:51:25That's so delicious.

00:51:28How long does the pork cook for?

00:51:29A little bit of pepper.

00:51:30Yeah.

00:51:30Well, ideally around two hours.

00:51:32Yeah.

00:51:33But if you can leave it for longer or even overnight, if you have enough liquid red wine

00:51:37tomato in there.

00:51:38Yeah.

00:51:38Then it'll be great.

00:51:40That looks beautiful.

00:51:40Jess, remind us what it's called.

00:51:42This is slow cooked sausage ragu with fresh cavatelli and a spring salad with new season peas

00:51:48and pea shoots.

00:51:49Awesome.

00:51:49Now relax.

00:51:56There you go.

00:51:57There's a glass of wine under there for you, Jess.

00:52:00There you are, Alex.

00:52:02Dive into that.

00:52:03Salad.

00:52:04What have we got, Al?

00:52:05Well, it's such a delicious dish.

00:52:07I fell completely head over heels with it in rehearsal, Jess.

00:52:09It's a smasher.

00:52:10It really is.

00:52:10It's kind of in my magic cupboard along with Frenchy's dish.

00:52:12Do you remember that wonderful?

00:52:13Yes.

00:52:14Anyway.

00:52:15Sousa-fee take it.

00:52:15Sousa-fee with the egg.

00:52:16Yeah, that one.

00:52:16So it's up there.

00:52:18So, got to be an Italian red.

00:52:19And this is a little bit of a bit of a bit of a bit of a bit of a

00:52:19bit of a bit of a bit of

00:52:19شي.

00:52:19And this is also from Puglia, as the dishes inspired by.

00:52:22This is the Coop's irresistible Salice Salentino reservoir, for £8.50.

00:52:27Reserve is the key word here.

00:52:28That means they keep the wine back.

00:52:30So it mellows and matures for a few years, six months of no reserve it, exactly.

00:52:35So it's wine's answer to mellow mocha, it's got that wonderful richness to it.

00:52:39And it does, in the flavour, it tastes much pricier, I think, than £8.50.

00:52:44You know sort of think of it like plums, but all wearing velvet romper suits

00:52:48It's just like really soft and what an image. I'm imagining you in a velvet romper suit. And how are

00:52:53you feeling about that?

00:52:54I'm okay with it. I'm strangely okay. What am I doing? Am I just relaxing? Keep going. Yeah, anyway. It's

00:53:00so delicious. How is it so cheap?

00:53:01Well, I think it's because Salice Celentino, people don't know really what it is. It's an area of Puglia on

00:53:05the Heel, landlocked

00:53:06You get incredible, it's an off-the-beaten-track grape, Negro Amaro, and it's made by a co-op

00:53:10So for those three reasons, the price is very keen and it also has such character

00:53:15So it's definitely one to try and I would say if you're looking for a gift for Mother's Day eight

00:53:18pounds fifty well spent

00:53:19Oh, yeah, good reference. Just saying. Well done. Remember Mother's Room. And for Alex also

00:53:24I've got the trip mindful blend blood orange, which is from one pounds fifty and widely available

00:53:29And it's got all sorts of things in it like lion's mane and ashwagandha and magnesium

00:53:33But it don't basically taste rather nice and I think blood oranges and southern Italy kind of those bedfellows together

00:53:39Actually, yes, it does both of your pairings have been really spot-on. Oh, thank you so much. I'm delighted.

00:53:44How is the

00:53:45Mmm, I mean, I'm not really talking

00:53:51It's something that really delicious

00:53:53I just think master and you got that little bit of spice creaminess. It's just gorgeous. Beautiful. Well done

00:53:59Come on, right? Yes, we did absolutely thrilled to get that. Yeah, pretty good soon after opening. Well, don't you

00:54:05Anyone else got anything to add

00:54:07That wine

00:54:08I've tried it, yeah

00:54:09All right, fair enough

00:54:10In rehearsal

00:54:11Yeah, you tried it

00:54:12Oh, it's

00:54:14Yeah, Tom was just

00:54:14Listen, you find between you and how you find these wines I always write down desperate and then you go

00:54:19to the shop and it's sold out

00:54:21Yeah, I think this this should be one of those. It's one of those ones

00:54:23I would say if you see it because you probably aren't familiar with it

00:54:26It's one to definitely try and if you're a fan of like rich oaky white reds like you things like

00:54:30even Chianti and Rioja

00:54:31You're gonna absolutely love this, but it's turned up to the max. There you go

00:54:35Paralyzed here

00:54:36Well, right let's head to France now with Marcus wearing and he's uncovering what goes into the classic mix of

00:54:41her de Provence

00:54:49There's one ingredient we have in our cupboards and gardens all over the world

00:54:54That can totally transform a Hondron dish into a flavourful feast

00:55:00I'm talking about herbs

00:55:02Where would tomatoes be without basil, curry without coriander and lamb without mint

00:55:08Here in Provence, they've created their own blend of herbs and they put it in pretty much everything

00:55:14Herbs de Provence

00:55:16But with no equivalent in Britain, I want to create my own simple mix that will not only rival the

00:55:23French classic

00:55:24But turn any dull dish into a truly tasty meal

00:55:27And there's one man who can help me

00:55:29Bonjour Marcus

00:55:31Marcus

00:55:31Stéphane

00:55:32Stéphane

00:55:33Oui

00:55:33Enchanté

00:55:34Merci

00:55:36Stéphane has run this herb and spice shop for 20 years

00:55:39And has his own recipe for the famous local mix

00:55:43The herb de Provence is, for me as a chef, it's been something that I remember from a young chef

00:55:50That the chef de cuisine would say, go get the herb de Provence

00:55:53Go get the herb de Provence

00:55:54It was always a herb that was used in so much cookery

00:55:57What is in it?

00:55:59Some people can change a little bit because there is no official appellation

00:56:04Okay

00:56:04For our, we have savory, sarriette, we have thyme, thun, origam

00:56:11And rosemary

00:56:12It's everywhere in France

00:56:14Herbe de Provence is the joker

00:56:17You don't know what to use

00:56:19Put a little bit of the Provence

00:56:21And okay, it will be good

00:56:23Lavender is a herb that I have heard

00:56:27You laughing at me

00:56:29You laughing at me

00:56:29Yes, yes

00:56:31Some, some people put in, in, in, in, of the Provence

00:56:34I don't use

00:56:36Really?

00:56:37I, I, I don't said it's not good

00:56:39But I don't like in, with, with cooking

00:56:42Okay

00:56:43And the only person who said, where is lavender in your herb de Provence are American

00:56:49Lavender is, for me, one of my favorites

00:56:52I use it in jam, I use it with fish, I use it salad

00:56:55It's quite unusual

00:56:56And what I like about it is

00:56:58That when you put it into food delicately, carefully

00:57:01Yeah

00:57:01There's always, ooh, what's that?

00:57:03You can use that lavender to a topping

00:57:06Yeah

00:57:07Effectively

00:57:07Okay

00:57:08In, in, in salad

00:57:09For fish

00:57:10Yes

00:57:10But for me, herb de Provence is really general herbs

00:57:15And lavender, it's not a general herbs

00:57:18I'm a huge fan of dried herbs

00:57:21I think they have stronger flavor

00:57:23And are much more cost effective than buying fresh

00:57:26You're also far less likely to waste them

00:57:28I wonder if Stefan feels the same way

00:57:31The only herbs I prefer really fresh

00:57:35It's basil

00:57:36Basil, yes

00:57:37Yes, it's the only one

00:57:39Yeah

00:57:39We have dry

00:57:40And it's really different

00:57:41But in, in, in winter

00:57:44You don't have the choice

00:57:45I, I think I agree with you

00:57:46This has been superb

00:57:47Thank you so much

00:57:48Before I go

00:57:49I just have to check out

00:57:51Stefan's collection of spices as well

00:57:53I feel like I'm in a sweet shop

00:57:55A chef's sweet shop

00:57:56This one brings back some memories

00:57:59This is the one spice that I used very happily

00:58:01On my egg custard tart

00:58:03That I cooked for the Queen

00:58:04On her 80th birthday

00:58:05I was also told that this was one of the most

00:58:07Expensive spices that you could buy back in the olden days

00:58:11This little nugget of deliciousness

00:58:16Back to herbs

00:58:17And I want to come up with my own mix to rival the local favorite

00:58:22Blending dried herbs is one of the quickest and simplest ways

00:58:25To add a super boost of flavor to your food

00:58:28And mine is sure to bring a taste of Provence to your cooking

00:58:32Even if it does stray a little from the classic

00:58:35I've chosen some special ones

00:58:36Special ones because I think they're pack a punch

00:58:38They pack flavor

00:58:39And they're also very familiar

00:58:41Thyme

00:58:42Never got enough thyme

00:58:43Rosemary

00:58:44There we go

00:58:45But I've also got a few little pink peppercorns here

00:58:48A they just bring a little bit of a fiery touch to this mix

00:58:52And I just think they just look good too

00:58:55Just put them on your board

00:58:57Take a knife

00:58:58You don't need to chop them or smash them

00:59:01And just break them

00:59:03They're quite soft

00:59:05You just put them in

00:59:07And just mix them up

00:59:08It looks interesting

00:59:10It's colorful

00:59:11And it does now smell good too

00:59:13So

00:59:16We've got here

00:59:17We've got fennel seeds

00:59:18Oregano

00:59:19There's something for me

00:59:21Really, really nostalgic about dried herbs

00:59:24And I always used to remember my mum

00:59:26My lovely mum

00:59:27When she used to open a packet of sage and onion stuffing

00:59:30For our chicken dinner

00:59:31The memory of the sage flavor

00:59:33Was magical for me

00:59:35And still today

00:59:37I used the same stuffing

00:59:38For my roast dinners

00:59:39With my children and my family

00:59:41And it is nostalgia

00:59:42It is lovely

00:59:43Pepper

00:59:45Lots of it

00:59:48You know what

00:59:49The way this is looking right now

00:59:50And the way it's smelling

00:59:52This could give Herb de Provence

00:59:54A little bit of a run for its money

00:59:56Look at that

00:59:59I can actually smell the heat

01:00:00Coming off those pink peppercorns

01:00:01Fantastic

01:00:02This for me

01:00:04Lavender

01:00:04Is the one ingredient

01:00:06That I think

01:00:06Is going to mix it up

01:00:08Here in Provence

01:00:09And I think it will bring something

01:00:10Very, very special

01:00:11To this herb mix

01:00:11I'm always getting teased

01:00:13About how much I love lavender

01:00:14I've always loved it

01:00:15The day I got married

01:00:16My wife had

01:00:17The sort of little

01:00:18Lavender plant

01:00:18Flower

01:00:19On her wedding dress

01:00:20And also had some of it

01:00:21In her bouquet

01:00:23There's love for you

01:00:24There we go

01:00:25Look at that

01:00:26There's a herb mix

01:00:27With a point of difference

01:00:29I really cannot wait

01:00:31To get cooking with this

01:00:33A little bit of sauté chicken

01:00:35Sprinkle it over a roast

01:00:36Maybe even just a piece of fish

01:00:37Put it in a marinade

01:00:39This will just keep giving you

01:00:40So much pleasure

01:00:42Flavour after flavour

01:00:43Time and time again

01:00:44There we have it

01:00:45A little flavour of Provence

01:00:47With a twist

01:00:54Host for the most

01:00:54Marcus Waring there

01:00:55Right

01:00:56The website vote is now closed

01:00:57And we're going to soon find out

01:00:58Whether it's food heaven

01:00:58Or food hell

01:00:59For Alex

01:01:00Tom

01:01:01Let's make this

01:01:02Larb guy

01:01:03Telly gold

01:01:04Larb telly gold

01:01:05Yeah

01:01:05Let's do it

01:01:06What do we do

01:01:06This is larb guy

01:01:07It's a natural dish

01:01:08Of a laos

01:01:09I call it laos

01:01:10But laos

01:01:11Beautiful landlocked country

01:01:12In South East Asia

01:01:13It shares obviously

01:01:14Huge similarities

01:01:15With Thai food

01:01:16As I'm talking

01:01:16I'm going to do it

01:01:17Chicken stock

01:01:18Mince chicken

01:01:19They have special knives

01:01:20To do it

01:01:21To chop the chicken

01:01:21Very very finely

01:01:22I use chicken breast

01:01:23It's a rare time

01:01:24I use chicken breast

01:01:25Actually

01:01:25But it does

01:01:26You know

01:01:27It gives you the right

01:01:27So you like to

01:01:29Mince the chicken

01:01:30Yourself

01:01:31Or chop it up

01:01:31You chop it

01:01:32You just slice it

01:01:33Into small bits

01:01:33And you can see

01:01:34It's very soothing

01:01:34I have a cleaver

01:01:35And a larb knife

01:01:36You just

01:01:37How long do you

01:01:38Just spend over it

01:01:39Ten minutes

01:01:39Oh okay

01:01:40But you can ask your butcher

01:01:41And he'll be delighted

01:01:42To do it

01:01:43No he won't

01:01:43Or not

01:01:43He really won't

01:01:44He really won't

01:01:46He really won't

01:01:47Chuck it in the mincer

01:01:47But like all these dishes

01:01:49It's about the

01:01:50Why am I walking over there

01:01:52It's about the

01:01:52Do you need a really sharp knife

01:01:53No

01:01:55It's a mixture of the salty

01:01:56The hop from the chilli

01:01:58And the acidic from the lime juice

01:02:00So it's

01:02:01Here we go

01:02:01So it's really

01:02:02You know

01:02:02It's herby

01:02:03And it's got texture

01:02:04From the roasted rice powder

01:02:05Now this is

01:02:06Here

01:02:06It's the food that's kind of

01:02:07Influenced you the most

01:02:08Isn't it

01:02:09I love Thai food

01:02:10Laotian food

01:02:11I don't profess to cook it

01:02:13Like you know

01:02:13As a proper Thai chef would do

01:02:15But David Thompson's one of my heroes

01:02:17One of the great

01:02:18You know

01:02:18Sort of speaks Thai

01:02:19Married to a Thai man

01:02:20Well not to go on about it

01:02:22But the fella I was talking about earlier

01:02:23Yeah yeah

01:02:24He used to work for David Thompson

01:02:25As did so many

01:02:27In Australia

01:02:27He's you know

01:02:28And across the world

01:02:29His book

01:02:30Thai food is

01:02:31Possibly one of the great works on Thai food

01:02:33In the English language

01:02:34See I don't speak Thai

01:02:36Do you still go out there much?

01:02:38Yeah once a year

01:02:38Always

01:02:39Oh really?

01:02:39And go and see David

01:02:41And travel around the north

01:02:42And the south

01:02:43And you know

01:02:44And you need someone who speaks Thai

01:02:45And understands it

01:02:46But for me

01:02:47Thai food is

01:02:48The most

01:02:49Scintillating thing

01:02:50Anyone else?

01:02:51Thailand?

01:02:52Yeah

01:02:53Yeah

01:02:53Big fan

01:02:54Yeah especially

01:02:54I've never been on my bucket list

01:02:56On your bucket list

01:02:57You?

01:02:57No lived in Indonesia for a while

01:02:58Loved that food

01:02:59And Thai food at the door

01:03:00I lived in Indonesia for a while

01:03:01I taught English

01:03:02I'm sure you make

01:03:03I don't make these things up

01:03:04Have we?

01:03:05Yeah

01:03:05I lived in Jambi in Sumatra

01:03:07I worked at the university

01:03:07We're in Sumatra

01:03:08He's like one of those people

01:03:10Like how does he fit it in?

01:03:10Are you a spy?

01:03:12No I'm not

01:03:13Did he work in a university?

01:03:14I did work in a university

01:03:15And I'm not a spy

01:03:16I bet you are

01:03:17I'm blushing now

01:03:17Somebody check in

01:03:18I'm out

01:03:18What about you Jess?

01:03:20I have never been to Thailand

01:03:21I'd love to go

01:03:21But I love Thai food

01:03:22I had a takeaway last night

01:03:23Actually from Thai 101

01:03:24In Hammersmith

01:03:25No

01:03:27That's so good isn't it?

01:03:28Isn't it?

01:03:29Is that where we went for your

01:03:30No we went to Fitu

01:03:31Which is another

01:03:31Okay

01:03:32Really hot

01:03:33Honestly it's so good

01:03:34101 is the best

01:03:35And also Fitu's great as well

01:03:36But you have

01:03:37Don't ever go to those places

01:03:38Where they dull down

01:03:39Make it like sweet

01:03:40And over sweet and boring

01:03:41Get to know the chefs

01:03:42In the kitchen

01:03:43And say

01:03:44Pet mat mat

01:03:45Which means very very spicy

01:03:45Pet mat mat

01:03:46And not firing

01:03:47Not firing food

01:03:48Just you know

01:03:48And then you'll start tasting

01:03:50The true taste

01:03:51Of regional Thai food

01:03:53Right

01:03:53Will you pick the herbs

01:03:54Yeah I'm doing it

01:03:55I'm roasting this sticky rice

01:03:56What it does

01:03:57Is it brings a really nice

01:03:57Nutty flavour

01:03:58And it brings texture

01:04:01To the dish as well

01:04:02So you have this roasted sticky rice

01:04:03Glutenous rice

01:04:04Chilis as well

01:04:05When you're doing this

01:04:06Open the windows

01:04:07Because it's like tear gas

01:04:10If anyone's familiar

01:04:14You know we've all got a tear gas

01:04:18So yeah

01:04:18You're just roasting them

01:04:19Not burning them

01:04:20Getting a bit of colour

01:04:22Actually it's smelling rather nice

01:04:23I do love watching you cook some

01:04:25Because obviously everyone knows

01:04:26Great food critic

01:04:27But also you are

01:04:28A brilliant chef

01:04:29And all the

01:04:29Well cook

01:04:30Cook

01:04:30Defo cook

01:04:30Sorry cook

01:04:31Thank you

01:04:32The dishes you actually prepare

01:04:33The thing I love about them

01:04:34Is that they are always

01:04:35Full on flavour

01:04:36And balanced

01:04:37Well you're very kind

01:04:38To say that

01:04:39What do you think Matt

01:04:40Hear hear

01:04:41Pet nap nap

01:04:42Pet mac mac

01:04:43Pet mac mac

01:04:44Mac mac

01:04:45Okay

01:04:46Let's talk about

01:04:47You as a critic

01:04:49Have you been anywhere

01:04:49Nice

01:04:50Do you know

01:04:50I went

01:04:51I went down to Sevenoaks

01:04:52In Kent

01:04:53Yeah

01:04:54In a place called

01:04:54Shwen Shwen

01:04:55By Maria Bradley

01:04:56I think the review's out this week

01:04:57Okay

01:04:57I don't know anything

01:04:58About the food of Sierra Leone

01:05:00But my gosh

01:05:01It was amazing

01:05:01Oh really

01:05:02It was thrilling

01:05:03And you know

01:05:04When you don't know about something

01:05:05And you're learning about a new cuisine

01:05:06Yeah

01:05:06It's just brilliant

01:05:08And that food was

01:05:08Out of this world

01:05:09I mean how often now

01:05:11Do you go to a restaurant

01:05:12And you get really excited

01:05:14Because

01:05:15Because I find

01:05:16You know

01:05:16I do go to quite a lot of restaurants

01:05:17Very fortunate

01:05:18Like that

01:05:18Yeah

01:05:19And it's

01:05:19You know

01:05:20They're good

01:05:20They're samey

01:05:21Some of them

01:05:22And then occasionally

01:05:22You hit one

01:05:23And you go

01:05:23Wow

01:05:24This is stunning

01:05:25This is like

01:05:26Stepping back in

01:05:27In time

01:05:28In excitement

01:05:29It is

01:05:29It's yeah

01:05:30You know

01:05:31There's a lot of

01:05:31It's a tough time for restaurants

01:05:33Yeah

01:06:02As you guys all know

01:06:03So basically

01:06:03That's what we've done

01:06:04We've roasted it

01:06:05Put it into

01:06:06You're a traditionalist

01:06:07You've done it

01:06:08Pest of the mortar

01:06:08I'd use a spice driver

01:06:11Let's do the chillies

01:06:12So the whole thing is

01:06:13Right

01:06:14Let's have a look at this

01:06:14So

01:06:15So this

01:06:16Is this done

01:06:17That's done

01:06:18Do you want me

01:06:18Take it off the heat

01:06:19Okay I'll take that off

01:06:21These chillies

01:06:22You know

01:06:22If you can get hold of

01:06:23Those tiny ones

01:06:24Called mouse dropping chillies

01:06:25Mouse dropping

01:06:26Well that's his polite name

01:06:29And they have this

01:06:30Wonderful fragrance

01:06:31And freshness

01:06:32But these

01:06:34Okay so you have a crack at this

01:06:36And do you like chilli

01:06:37Me?

01:06:38Yeah

01:06:38You know I like chilli

01:06:39Well yeah

01:06:39You say that

01:06:40You just make a conversation

01:06:40You say that

01:06:42Have we dried up Tom?

01:06:44No

01:06:44Are we there in this relationship?

01:06:45We're not

01:06:46Don't do that

01:06:46Tom

01:06:47Tom

01:06:47You were saying

01:06:48You've done this with buffalo

01:06:49Meat

01:06:49Well no

01:06:50You'd have it with buffalo

01:06:51In Laos

01:06:52You'd have it with buffalo

01:06:53Meat buffalo

01:06:54Skin raw buffalo

01:06:55Yeah

01:06:55And it's

01:06:56You know

01:06:56It's often a raw salad

01:06:59But it is just

01:07:00I mean buffalo's

01:07:01Fairly hard to come by

01:07:02Around these parts

01:07:03So

01:07:03Well not really

01:07:03I went to a buffalo farm in the UK

01:07:05Did you?

01:07:05Oh it was Jodie Schecht

01:07:06Was it not that one?

01:07:07No it was Loverstoke

01:07:08Loverstoke

01:07:09And they use the

01:07:10And they use the dairy

01:07:11To make the ice cream

01:07:11Yes

01:07:12And the mozzarella

01:07:13And all of that

01:07:14I'm sure there's one

01:07:16There's another one as well

01:07:17Up north

01:07:18Yeah

01:07:18Because they're big

01:07:20Terrifying beasts

01:07:21Yeah

01:07:21But the ice cream

01:07:22I wanted to ride one

01:07:23The ice cream

01:07:24Maybe it's your spirit animal

01:07:26A buffalo

01:07:27Yeah

01:07:28Maybe

01:07:28Is that or a peacock

01:07:30Can't decide

01:07:30Or a buffalo

01:07:32With peacock's feathers

01:07:33I saw a koala in the wild

01:07:35I know

01:07:35Did you?

01:07:36Yeah

01:07:36Where was I?

01:07:37I thought

01:07:43We're getting there

01:07:44OK

01:07:44So

01:07:44So in

01:07:46Thailand

01:07:47You would

01:07:47You would have pork lard

01:07:48But it would be pounded raw

01:07:50Wouldn't it?

01:07:51It would be

01:07:52It would be raw

01:07:52Yes

01:07:53So that

01:07:54Issan region

01:07:54You know

01:07:55You're going to find

01:07:55That

01:07:56It's a great name

01:07:58Yes

01:07:58But it's just

01:07:59The whole key is

01:08:00All these herbs

01:08:00And vitamins

01:08:01Let me to grab

01:08:04Have you got any sugar in there?

01:08:06Oh yeah

01:08:06You've done that

01:08:07So you want that balanced sweetness

01:08:08You want a bit of acidity from the lime

01:08:10You want the chilli heat

01:08:11And all of it in some form of balance

01:08:13Not just in the dish

01:08:15But on the table

01:08:15All the different dishes

01:08:17OK

01:08:17You know

01:08:17So you're going to have bland things

01:08:18You're going to have hot things

01:08:19How far away are you?

01:08:20Shall I start

01:08:20Dish it up?

01:08:21Yeah

01:08:22Right

01:08:23We've got some rice

01:08:26That was quite

01:08:26Yeah

01:08:27I thought no stores

01:08:28Where are you looking?

01:08:30You all right?

01:08:31That's moaning there

01:08:31OK

01:08:32Why are you moaning?

01:08:32Don't moan

01:08:33It's all good

01:08:34Saturday morning

01:08:35It's very chilled

01:08:36If you want to make Tom's take on lab at home

01:08:39You can find the recipe at

01:08:41BBC.co.dk

01:08:42For us at Saturday Kitchen

01:08:42Or scan the QR code below

01:08:44And it will take you straight to his dish

01:08:46So you put the chilli powder in here

01:08:51I'm toning down the chilli slightly

01:08:53But not massive

01:08:53Fish sauce in there?

01:08:54Lots of fish sauce

01:08:55Yeah

01:08:57So

01:08:58How do you eat this?

01:08:59This is like

01:09:00We saw it

01:09:01With the sticky rice

01:09:02With your hands

01:09:03Or with the lettuce

01:09:04So

01:09:04Let me just try this

01:09:05One more

01:09:06What are you after?

01:09:06I'm ready to go

01:09:07Just to try

01:09:12There you go

01:09:14All right

01:09:17Happy?

01:09:17Happy

01:09:19It's quite wet

01:09:20It is wet

01:09:20It's meant to be wet

01:09:21OK

01:09:22I mean you can make it a little bit dry

01:09:23If you want

01:09:23But you know

01:09:24OK

01:09:25Any other

01:09:25Yes chef

01:09:26Any other

01:09:26Yes chef

01:09:28We chef

01:09:29Yes

01:09:30There we go

01:09:32And what you're doing with this

01:09:33Sticky rice pie

01:09:34You get this nutty

01:09:34Wonderful texture as well

01:09:36From it

01:09:36So

01:09:36All right

01:09:37Happy?

01:09:38Happy

01:09:38We're there?

01:09:39Ace

01:09:40What's it called?

01:09:41That is my take on

01:09:43Laotian chicken log

01:09:44Very good

01:09:45Well done

01:09:49OK

01:09:50There you go

01:09:52Tuck in Alex

01:09:53Wow

01:09:53Let's dive in

01:09:54But this is for all of us

01:09:56Yes

01:09:57Right there Tom

01:09:59Oh he's having a taste

01:10:00Show me how to do it

01:10:01Just tuck it in

01:10:02Tom you should have a drink

01:10:03Under the counter

01:10:03Yeah you do me

01:10:05Fantastic

01:10:05Got it

01:10:06Nice

01:10:06Right what have we got

01:10:07Well with larb

01:10:09Because of the spice

01:10:09The fragrance

01:10:10The bold flavours

01:10:11You want something

01:10:11That's as refreshing

01:10:12As skiing in a swimsuit

01:10:13You basically need to feel

01:10:14That absolute briskness

01:10:16It's got to be quenching

01:10:18And you don't want something

01:10:19That's going to take over

01:10:19Too many flavours are there

01:10:20This is a historic

01:10:21Lager beer from Germany

01:10:23And I'm so pleased

01:10:24To see it widely available

01:10:24I've been

01:10:25Aside from Harvey's best

01:10:26Which is my favourite beer

01:10:27All the time

01:10:27This is probably up there

01:10:29With my favourite lagers

01:10:29This is Agostina

01:10:30Lager beer hell

01:10:31It's £3.30 in Sainsbury's

01:10:33Hell just means bright

01:10:34So if you think about

01:10:35All the kind of hops

01:10:36That make it fresh

01:10:37Super pure

01:10:37Just barley

01:10:38Yeast

01:10:39Water and hops

01:10:40And it has this magic

01:10:41Richness to it

01:10:42It's nice

01:10:43It's easy drinking

01:10:44Exactly

01:10:45It's that first

01:10:46Sort of beer by the pool

01:10:47It's that feeling

01:10:48But it has good complexity

01:10:49As well

01:10:50They've been going since 13

01:10:51Is it 1328

01:10:51Something like that

01:10:52And you were saying

01:10:53You know it's a monastery

01:10:54In Bavaria

01:10:55It's the oldest brewery

01:10:56There still privately owned

01:10:57Doing a magnificent job

01:10:58How do you know it Alex

01:10:59Sorry

01:10:59It was round the corner

01:11:01From where my ex-husband grew up

01:11:03That's a good story

01:11:04Tell us more

01:11:05Well

01:11:05I will leap in

01:11:08And talk about the non-alcoholic pairing

01:11:09Which is scot-free lager

01:11:12From Stuart Brewing

01:11:13It's two pounds

01:11:13Widerly available

01:11:14I absolutely love this

01:11:16Because it's very hard

01:11:17To make a good lager

01:11:19That's alcohol free

01:11:20Yeah

01:11:20They're using really interesting hops

01:11:22Magnum

01:11:22Sars

01:11:23Technangular

01:11:23Floral spicy

01:11:24Keep going on

01:11:25And Herbie

01:11:25I'm keeping going

01:11:26Yeah for me

01:11:27The guys up at Stuart Brewing

01:11:29Joe and Dave

01:11:29They've just done a cracking job

01:11:30In Edinburgh

01:11:30And it has all the weight

01:11:32The texture

01:11:32They're using basically

01:11:33A lazy yeast

01:11:34And you know

01:11:35To not ferment out too much

01:11:36Yeah

01:11:37And the wort

01:11:38They're doing it

01:11:39So that that's the sort of

01:11:39Base liquid

01:11:40They're making it so that again

01:11:41It doesn't have too much

01:11:42An effect on the alcohol

01:11:43It's hopsy

01:11:44Exactly

01:11:44Oh thank you

01:11:45Hopsy

01:11:45Full of flavour

01:11:47Yeah

01:11:47I think an absolute icon of Edinburgh

01:11:49I'm a big fan of those guys

01:11:50Yeah

01:11:50Very nice

01:11:51Typical

01:11:52This is a good beer

01:11:53It's nice

01:11:53Yeah

01:11:54Really good

01:11:54Agostina

01:11:55Tom

01:11:55This is

01:11:56Tom

01:11:56Yeah

01:11:56What a dish

01:11:58Thank you

01:11:59Blown away at the earth

01:12:00Love it

01:12:01I love that you

01:12:03It's so involved with your food

01:12:04You really love it

01:12:05Yeah

01:12:05It's so nice

01:12:06Yeah

01:12:07I really do

01:12:08I mean food

01:12:09It's a lot of life

01:12:09Yes it is

01:12:10Food, friendship

01:12:11A good glass

01:12:12I couldn't agree more

01:12:12Yeah

01:12:13What alcohol is it?

01:12:14Cheers

01:12:14That's a good question

01:12:15On that note

01:12:15We're going to tune by now

01:12:17Whether you voted for Alex's food heaven

01:12:18Or food hell

01:12:18But first

01:12:19The hairy bikers are rustling up

01:12:20A decadent treat

01:12:21To round off their trip

01:12:22Around the north

01:12:23So nice

01:12:23Cheers

01:12:29Our final cook of the trip

01:12:31So let's make it special

01:12:33Yeah

01:12:34And let's use

01:12:36The formal dining room

01:12:37And we've certainly

01:12:38Got the ingredients

01:12:39For a lordly banquet

01:12:41We've got the best steak

01:12:42We've got the best lobster

01:12:43And some blooming good beer

01:12:45Exactly

01:12:46What more could we want really

01:12:47We've got the light of fire

01:12:48Come on

01:12:49This is going to be epic

01:12:53Let's do it

01:12:54The best surf and turf

01:12:56Fabulous fresh lobster

01:12:59And a magnificent coat de boeuf

01:13:02Served with beer battered onion rings

01:13:05And a beer bernet sauce

01:13:07What I need to do

01:13:08Is I need to season

01:13:10This beautiful steak

01:13:11And then seal it off

01:13:12And look

01:13:13When you get quality of meat

01:13:15Particularly this good

01:13:16That's all you need

01:13:16It just needs salt and pepper

01:13:18That's it

01:13:19So dude what I'm going to do

01:13:20Is I'm going to take this

01:13:21Beautiful fat here

01:13:22And I'm going to render that out

01:13:23In the pan

01:13:24And then

01:13:25We'll seal either side of it

01:13:26And the ends

01:13:27And then we'll finish it off

01:13:28In the oven

01:13:29So let's get some lovely colour on it

01:13:32I'm going to get on with the bernets

01:13:34While you're doing that Kingy

01:13:35Aye good idea

01:13:35What beer are we using

01:13:36Are we using a pale ale

01:13:38Is it

01:13:38Yes

01:13:39I think it's important

01:13:40For the beer bernets

01:13:41That it's not a beery beer

01:13:42They're a good brewery

01:13:44I'm nasty

01:13:44Right

01:13:45Half a shallot

01:13:46Chopped finely

01:13:48A sprig of tarragon

01:13:50Half a teaspoon

01:13:50For peppercorns

01:13:52A tablespoon of white

01:13:54White wine vinegar

01:13:57And about 50ml

01:13:58Of beer

01:13:59Not too hoppy

01:14:00It's half a wine glass full

01:14:01So let's just

01:14:04I mean apart from the beer

01:14:05It's a pretty classic

01:14:06Kind of reduction

01:14:10That's looking fabulous

01:14:11Isn't it

01:14:11Right

01:14:12What I'll do

01:14:13I'll put that in the oven

01:14:14And we're going to start

01:14:14The 25 minute countdown

01:14:17I'm going to get some garlic butter

01:14:18On for the lobsters

01:14:19And also for the dippies

01:14:20For your claws

01:14:21I've got about 100g of butter

01:14:22And I'm going to grate about

01:14:24Six cloves of garlic into there

01:14:25A little pinch of salt

01:14:28Because that's going to season

01:14:29The lobster tails as well

01:14:30Some parsley

01:14:31I'm just going to warm it through

01:14:32Nice, nice

01:14:33Now lobsters

01:14:35Now take my poultry shears

01:14:36And cut down the shell

01:14:39Like so

01:14:42And then cut down through the tail

01:14:45And that gives me a cavity

01:14:47To fill with the garlic butter

01:14:50Beautiful

01:14:51Now the garlic butter

01:14:53I'm going to spoon this on Kingy

01:14:55Because I want like loads

01:14:56And this leaves plenty

01:14:57For us to dip the claw meat in two

01:14:59And that looks great

01:15:00Yeah

01:15:01Yeah

01:15:02The beef is done

01:15:03Right so that's the coat de beurre for resting

01:15:06Yeah

01:15:06The lobster tails are ready to go in

01:15:09Now it's time to make our beer naise sauce

01:15:13This is the reduction

01:15:15And I'm just going to strain that

01:15:17And whisk the eggs and heat it up

01:15:18Emulsify it

01:15:19And start adding cubes of cold butter

01:15:22While you're doing that then dude

01:15:23Yes mate

01:15:24I'll blanch off these claws

01:15:26So they're perfect to eat

01:15:27Oh yeah

01:15:28Eggs go on

01:15:29Could you hold that for me dear boy

01:15:30Thank you

01:15:32And the reduction

01:15:33My God that's reduced as we're looking at it

01:15:39Right

01:15:40First butter

01:15:42I'm doing one cube at a time

01:15:44When one blob's gone

01:15:45You put another one in

01:15:46And you just keep whisking

01:15:53Oh look at that mate

01:15:54I've got a proper mayonnaise texture

01:15:56Lovely

01:15:57Which is what you want

01:15:59And I will just finish with some fresh herbs

01:16:01At the end

01:16:02Some fresh tarragon

01:16:08I'm so pleased with the texture

01:16:12I think that's one of the best

01:16:13Bernays sauces I've ever tasted

01:16:15Spot on dude

01:16:17Right

01:16:17I'll bowl it up

01:16:22The lobster tails are cooked

01:16:24Time to plate up

01:16:26Oh look at that

01:16:27Look at that

01:16:28It's relaxed to a point of apathy

01:16:30Give us a bit

01:16:31Go on

01:16:31Want that bit

01:16:32Yeah

01:16:33Want that bit

01:16:34Oh

01:16:38Makes you go weaker than these

01:16:39That's good

01:16:40Oh yeah

01:16:41This is lovely and rested

01:16:43That's cooked perfectly for me

01:16:44These lobster tails

01:16:48Right I'm going to put these claws

01:16:50Where should we put those

01:16:51There

01:16:51Oh I think so

01:16:52Just provocative

01:16:53Mate this is incredible

01:16:55We've got that beer Bernays

01:16:57Garlic butter

01:16:58The closer

01:16:59The closer dip in there

01:17:01We're serving it with some beer battered onion rings

01:17:05Amazing

01:17:06The ultimate surf and turf

01:17:09Showcasing the best produce the North East has to offer

01:17:12A fitting last supper for our incredible northern adventure

01:17:17Come on dude

01:17:18Let's dig in

01:17:19I'm going to

01:17:20Lobster tail

01:17:24Some of this amazing beef

01:17:27Bionese sauce

01:17:28It's all what you did there

01:17:29Yeah

01:17:31Oh this beef is pretty spectacular isn't it

01:17:36The beer works great doesn't it Si

01:17:38That is so good

01:17:40Well this is a memorable meal that I

01:17:43I don't want to finish Kingy

01:17:45That's true

01:17:46Well done

01:17:48Get in

01:17:48Must just take my time

01:18:01Thanks lad boys

01:18:02Right time to find out whether it's Food Heaven or Food for Hell for Alex

01:18:05So Food Heaven was Japanese Foods, Miso, Cod, or here

01:18:10Hell was Swede, Root Veg, and Steak

01:18:14Thank you to everyone who voted

01:18:16Oh it's quite close

01:18:1755% of people went for Heaven

01:18:27Thank you very much

01:18:28Right let's go on with this

01:18:29What are we doing

01:18:30Okay so I've got some

01:18:33Right I'm going to do this cod

01:18:35So the cod

01:18:36Actually Paul if I give you this

01:18:38Can you chop that up

01:18:39Nice and small

01:18:41We've got a little dressing here

01:18:43Right miso cod

01:18:44So I've got some white miso here

01:18:46I've got some sugar

01:18:48And some sake

01:18:49And Miri

01:18:51Give those a good mix together

01:18:53Then you want to leave it

01:18:55Ideally for about sort of two to three days

01:18:57There's quite obviously quite a lot of sugar in this

01:19:03And that's what creates that kind of classic sort of black caramelised look so

01:19:10And this was

01:19:11Well this has come from Nobu right

01:19:14That cod was a great Nobu dish

01:19:16It was a huge Nobu dish

01:19:17It was the one that you kind of yeah

01:19:18Became very famous

01:19:19Yeah

01:19:21But anyway so it's very delicious

01:19:23So leave that and it'll firm the cod up

01:19:25So then when you cook it

01:19:27We're going to grill this

01:19:28It'll go sort of nice and flaky

01:19:30And just sort of push it apart

01:19:31So in there like so

01:19:35And then okay and then imagine that

01:19:38Three days later

01:19:40Three days later

01:19:41Wow

01:19:42And then we'll put that under grill

01:19:46Paul you're cracking on with a salad

01:19:48Yep

01:19:49Thank you for that

01:19:49Right that goes under there

01:19:51So Alex

01:19:52Let's talk about

01:19:53There's a love of Japanese food

01:19:54So he comes from LA

01:19:55You spent 20 odd years there

01:19:56Yes absolutely

01:19:57When I was working on ER

01:20:00Although I wasn't on ER for 20 years

01:20:02But I just had settled

01:20:04Right

01:20:04And then started commuting actually

01:20:06Back to England to work

01:20:07That's a commute

01:20:08That is a commute

01:20:09I know

01:20:09Is it hard to leave LA?

01:20:11I mean it sounds glamorous

01:20:12To be perfectly honest

01:20:14Given everything that's sort of happened in America

01:20:19Since 2017 let's say

01:20:23I'm quite happy to be back

01:20:25Yeah

01:20:26Sure

01:20:27And what's the day to day like?

01:20:29The day to day?

01:20:30What's the day to day like living in there?

01:20:32I mean it's all sunshine

01:20:33And smoothies

01:20:34It's always sunshine

01:20:34The fun thing is

01:20:35It's almost like Groundhog Day

01:20:37Because it's

01:20:37You wake up and it's always that same blue sky

01:20:40And

01:20:41Sounds horrendous

01:20:42I

01:20:42Well actually funnily enough

01:20:44I think that time passes really quickly

01:20:47If you don't have any

01:20:50Markers in the year

01:20:52And so for me 22 years

01:20:54Literally felt like just two years

01:20:56Yeah

01:20:57And so I actually much prefer being back in England

01:21:00Where you have proper seasons

01:21:01Because I actually feel like that slows time down

01:21:04Oh really?

01:21:05Yeah

01:21:05Well there's a theory that

01:21:06That's why we're you know

01:21:07We produce such great musicians and writers

01:21:08And all the rest of it

01:21:09Because the weather gives us something to talk about

01:21:11So Shakespeare was kind of

01:21:12Looking at all of the kind of

01:21:14Chiaroscuro of it all thinking

01:21:15Who's that?

01:21:16Well I think I might have done that

01:21:17Very profound

01:21:20Anyway

01:21:20That's great

01:21:21Well I'm not sure

01:21:22Because it is very dramatic

01:21:23You have a point

01:21:24Lots of times with dark nights

01:21:25Dark nights

01:21:26Really sunny days

01:21:27Mellow

01:21:27It makes you feel very different

01:21:29Throughout the seasons

01:21:30Right?

01:21:30Anyway

01:21:30I always feel amazing at the sunshine

01:21:32And you look amazing

01:21:33Thanks

01:21:34I wasn't fishing for governance

01:21:36But no

01:21:37When you wake up in the morning

01:21:38The sun shining

01:21:38It makes you just

01:21:39But you see

01:21:40But the thing is

01:21:40I think the British

01:21:41We're so sort of lacking in sunshine

01:21:43A lot of the time

01:21:44That when we do have it

01:21:45We're so grateful for it

01:21:47Everyone's half naked in the park

01:21:48Everyone's half naked

01:21:49Everybody's out on the streets

01:21:50You know outside the pumps

01:21:51Or whatever

01:21:52I mean the Americans would never dream

01:21:54Of going in the chilly weather

01:21:55Just because there's a little bit of sunshine

01:21:57Yeah

01:21:57But so I feel like

01:21:58You know we have

01:21:59Small things please us

01:22:01That's very true

01:22:02And I think that

01:22:03That's a good way to be

01:22:04I think everything should be

01:22:05Delightable in

01:22:06Yes

01:22:07Talking of which

01:22:07I've got a drink to pour

01:22:08Which is delightable in

01:22:09Oh okay

01:22:10There we go

01:22:11Amazing segway

01:22:12Great

01:22:12It was incredible

01:22:13Wasn't it?

01:22:14I mean I was getting there

01:22:15I completely forgot to go to the drink

01:22:16You did?

01:22:17But no one had noticed

01:22:18So I did my segway

01:22:19But now we're just talking about the segway

01:22:21It's fine

01:22:21This is Luscombe's Fiery Ginger Beer

01:22:24And I'm a big fan of like miso flavour

01:22:26It's very umami

01:22:27You want something fragrant and punchy

01:22:29This ginger beer

01:22:30I love it because it's Peruvian ginger

01:22:31Which has a lot of gingerol in it

01:22:33It's a really pronounced flavour

01:22:34Organic

01:22:35Organic Sicilian lemons in it as well

01:22:37Soft down spring water

01:22:38You know it's not as sweet as some of them

01:22:41It's got this nice sense of zing to it

01:22:43It is

01:22:44You have to buy 12

01:22:4526 pounds 50

01:22:46Which is a you know it's an investment

01:22:47It is however one of the greats

01:22:49They were the first drinks in the UK

01:22:51Producers to get the soil accreditation for being organic

01:22:54They've got the King's World War Warrant

01:22:56And I just love that they create something

01:22:58So pure and delicious

01:23:00It's absolutely delicious

01:23:01I think definitely worth it

01:23:02I think so

01:23:02It's the nicest ginger beer ever

01:23:04Oh yeah

01:23:05Look at that

01:23:05But you want ginger beer that has a big ginger punch

01:23:08Oh yeah

01:23:08You want the acidity in the back

01:23:10So it's not too shizzly

01:23:11This is lovely

01:23:12Yeah

01:23:12And you know made here but you know bringing the world to us

01:23:15Oh it's really refreshing as well isn't it

01:23:17Oh my gosh

01:23:29It's not too sweet

01:23:34Yeah

01:23:35Yeah

01:23:37I mean you've cut yourself

01:23:38You're gonna burn yourself

01:23:39What's going on?

01:23:41Just another day

01:23:42So Alex how do you feel about

01:23:44I mean ER it was a while ago now

01:23:46But now it's been introduced to a brand new audience

01:23:48It's back on Netflix

01:23:49It's come back

01:23:50Yes it has it's come back

01:23:51And oh I'm thrilled

01:23:53Because I actually think that it holds up

01:23:55Yeah it does

01:23:55Because of the way that we filmed with hand-held cameras

01:23:59You know it was one of the only shows that ever sort of like

01:24:02Pushed out and experimented in that way

01:24:05And so it still has a sort of an energy

01:24:10And an urgency because of the camera work

01:24:13That keeps it I think feeling very current

01:24:16Yeah and it's Netflix isn't it?

01:24:18It's on Netflix now

01:24:19And it kind of launched

01:24:20The whole dump of everything

01:24:21Yeah

01:24:21But it launched you and George Clooney

01:24:24And you know as Matt says it will introduce you to a whole

01:24:26You know a new gamut of people

01:24:27Yeah my daughter started watching it

01:24:28You know 18

01:24:30Never watched it before

01:24:31Obsessed

01:24:32My god have you heard this programme?

01:24:33Yeah

01:24:35It's iconic

01:24:35My daughter loves it

01:24:36What?

01:24:37Yeah

01:24:37Yeah lots of people are discovering it

01:24:40You know for the first time

01:24:41You know it's like

01:24:41It's like the Beatles isn't it?

01:24:43I remember my children telling me all about the Beatles

01:24:46And again talking

01:24:47They educated you on that

01:24:48Talking about you know learning when you're doing something like

01:24:51Me learning now about quantum physics

01:24:54I learned all about you know medicine

01:24:59And so alongside the acting I felt like I was getting a real education

01:25:03Okay

01:25:03I was very good with the scalpel by the end

01:25:06Someone says

01:25:07Is there a doctor in the house?

01:25:08Is there a doctor in the house?

01:25:09You can go forward

01:25:11Yes

01:25:11Sort of

01:25:12No that's when they hold me back

01:25:14Yeah

01:25:15Yeah

01:25:16Can I tell you that

01:25:17Lovely thank you very much Paul

01:25:19Pleasure

01:25:19The other thing you obviously touched on Strictly

01:25:22Oh yes

01:25:24Another skill

01:25:24Yes

01:25:25Were you a dancer before that?

01:25:26No I wasn't

01:25:27And oh my gosh I just had the best time

01:25:31And I could dance forever actually

01:25:33If I had the opportunity to I would just do that all the time

01:25:37Really?

01:25:37Yeah

01:25:38You went down brilliantly

01:25:39I mean I was on Strictly Textile

01:25:40We were loving you all

01:25:41And you and Jojo what a team

01:25:43Yeah we were

01:25:44We were team joking

01:25:45You were

01:26:07Joking

01:26:07Until you get injured then it's not so great

01:26:09Yeah

01:26:10But for me being in the studio was like just doing live theatre

01:26:13Oh

01:26:14So it wasn't so intimidating I think for me as maybe somebody who's an influencer or something

01:26:20Do you know what I mean?

01:26:21Yeah it would be terrible

01:26:22Yeah

01:26:23But it was yeah it was an incredible experience that I will cherish for the rest of my life

01:26:28Was it a sort of snap decision or had they been asking you for

01:26:30They had been asking me for over the over the years they'd been asking me and it was never like

01:26:35the right time

01:26:37But this time was right for me

01:26:39Yeah

01:26:39And you've loved it

01:26:40I've loved it

01:26:41And you know what?

01:26:42You've just got to jump in and do the things that you've always dreamt or hoped that you would do

01:26:46in your life

01:26:47But been a bit too scared to

01:26:48Yeah

01:26:49You've just got to go for it

01:26:50Because what's going to happen?

01:26:52You're just going to regret it when you can't end longer

01:26:55What's the worst that could happen?

01:26:56What's the worst that could happen?

01:26:57Exactly

01:26:58You could end up hosting a live TV show

01:27:04Right can I have a little bit of that too?

01:27:06Okay so here we go

01:27:06We've got that little salad

01:27:08With that dressing

01:27:09Oh that's cool mate

01:27:11Nice

01:27:12Do it the old fashioned way

01:27:14And then we've got that cod

01:27:17Just keep an eye on it under the grill

01:27:18It won't take long

01:27:206-8 minutes

01:27:21Something like that

01:27:22But that colour is what you get from that sugar and the meat set

01:27:26That's pretty much it

01:27:28We're good

01:27:28I've just got to say I can't wait to see you in the show

01:27:30It's the Hampstead Theatre isn't it?

01:27:32Hampstead Theatre

01:27:34We first preview the 27th of March

01:27:36Perfect

01:27:37And press is 7th of April

01:27:38Break a leg

01:27:39You'll be amazing

01:27:39Thank you

01:27:40What a show

01:27:41You tuck into that Alex

01:27:43Oh my goodness

01:27:45Let's see what you think of that

01:27:45Okay

01:27:46And you've got wild rice in here as well

01:27:49How delicious is that?

01:27:50I've just got quite into wild rice

01:27:52I love it

01:27:53Not too much of it

01:27:53Yeah

01:27:54You need to mix it

01:27:55It's not a rice

01:27:56No

01:27:56It's a grass

01:27:58A grass

01:27:59It's a grass

01:28:00Is it a grass?

01:28:02Sounds even more inviting

01:28:05But once you put that dressing on it

01:28:07I think it's really nice

01:28:08And presumably it's really good for you wild rice

01:28:10Oh my god

01:28:11It's got to be

01:28:11Yeah

01:28:12How is that? Is that right?

01:28:13Or are you just saying that because you're on telly?

01:28:16I know

01:28:18This is really good

01:28:19And you marinated this for three days?

01:28:22Three days

01:28:22Wow

01:28:23Yeah

01:28:24Oh

01:28:25Nice, good

01:28:26Thanks for that

01:28:27That was a nice chilled show, wasn't it?

01:28:29That's all from us today on Saturday Kitchen Live

01:28:32Thanks to Paul, Jess, Tom, Ollie and of course Alex

01:28:35All the recipes from the studio on the website

01:28:37BBC.co.uk

01:28:38I'll be back here live tomorrow on BBC One at 11.30

01:28:42for a Celebration Kitchen Eid special with fabulous food and guests

01:28:46And I'm back here on Saturday Kitchen Live next week as usual

01:28:50Enjoy the rest of your day

01:28:51See you tomorrow

01:28:52Bye-bye

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 11: Matt Tebbutt, Paul Ainsworth, Jess Filbey, Tom Parker Bowles, Alex Kingston, and Olly Smith

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