S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas - 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 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas - EpicFilmsNarratives on Dailymotion

Transcript

00:00:01Good morning, chances are wherever you are it's pretty cold outside but we

00:00:06guarantee to keep you warm and cosy for the next 90 minutes with an array of

00:00:09delicious food, drink and company. This is Saturday Kitchen Live.

00:00:34Hi, welcome to the show. Michelin starred Adam Smith, Malaysian wonder Mandy Yin and

00:00:40strictly MasterChef champ Vita Coppola are serving up a glittering array of dishes and

00:00:45as always Ollie Smith has a drinks trolley full of treats. Now, the last time our special

00:00:52guest was here she tried to make me sit up straighter, stand up with better posture and

00:00:56even tried to convince me I'd make a great dancer. That was over four years ago. I'm

00:00:59still waiting for my Strictly spot. Still here people. Please welcome Strictly, Shirley

00:01:04Ballas. Shirley, how are you? I'm very excited to be here. This is absolutely one of my favourite

00:01:13times to come and taste your food and drink your wine. Great, well lovely to have you here.

00:01:17I can't believe it's been so long since the last time you were. And now Strictly's obviously

00:01:21just finished. What a rollercoaster that was for everyone. Probably one of the best runs

00:01:26ever, I think. You're happy with that? Oh yeah, fantastic. Great. Well now you're about

00:01:29to take it out on tour. Week after next. Week after next. It's a big tour, like 30 shows.

00:01:3630 shows, 12,000 people in each arena, afternoon shows, evening shows. Meet and greets. Meet and greets,

00:01:42you name it, we've got it. It's all going on. Naughty Craig and Anton. And also this one. Oh Vito,

00:01:47I think I get to dance with you, Vito, on this tour. Yes, it will be great. Is he always

00:01:52like this? He's always an excitable puppy. Morning, noon and night, darling, he never changes. Really?

00:01:57Has he got no off? He's got no off button. He's been entertaining us for two days. Right,

00:02:02let's see what else is on the menu today. Adam, welcome along to the show. First time here,

00:02:06now your restaurant, Woven Coworth Park, is famous for its kind of artistic presentation,

00:02:11Michelin-styled magic. What have you got for us today? So today we're doing a beautiful piece of

00:02:16Cornish cod, which we can season with a little bit of curry salt and then roast in a pan. Serve

00:02:21that

00:02:21with some buttered kale and some turnips and then finish off with this beautifully decadent yuzu butter

00:02:25sauce. And it's absolutely delicious. I mean, it's as delicious as it looks, I have to say. Mandy,

00:02:30you are bringing a feast of Malaysian flavours. Right, of Malaysian flavours today, trio dishes,

00:02:35leaning into a store-bought Asian pantry staples. Yeah. So you've got spicy coconut roast chicken

00:02:41with a Thai red curry paste. You've got a jujdub omelette with green beans and oyster sauce. Nice.

00:02:46And charred hispy cabbage with a dash of butter and fish sauce. Very nice. Excited to try that.

00:02:51Vito, we usually see you shimmering, shimmering, shimmying? Shimmying. Shimmying, thank you.

00:02:56Shimmying, shimmying. All right, across the dance floor,

00:02:58and you're shaking your hips at our hops today. Yes. What you got?

00:03:02We are making the green spinach pasta. Pasta. Yes, with red sun-dried tomato pesto,

00:03:08very creamy, with the cherry tomato. And after you put on top the guanciale, very crispy. Yeah.

00:03:13And you put the burrata, oh, and the pito lemon zest on top. Get out. He dances. He dances and

00:03:20he cooks.

00:03:20I want to get a lot of him, right? Everybody needs more Vito in their lives. I mean, I like

00:03:26him.

00:03:26He's quite annoying. That's what people at home say about you, Matt.

00:03:29I like him, but he's quite annoying.

00:03:33How are you, kid? I'm good. Are you all right? Yeah, I'm good. You're looking very smart.

00:03:36Thanks. Yeah, I've come dressed as a daffodil. I thought...

00:03:39You're giving me mash vibes. Yeah, a bit of mash, yeah. A bit of colour.

00:03:42Yeah, a little bit of that. Yeah. A bit jolly.

00:03:44What are we drinking? We've got an amazing,

00:03:46electrifying white burgundy for Adam. It's a beautiful Petit Chablis.

00:03:49Great value, but a real kind of a delicious, kind of precise wine.

00:03:52For Mandy, I've got an off-the-beaten-track gem, actually.

00:03:55It's a fragrant white wine from Moldova. Beautifully scented.

00:03:58What? Yeah, it's tremendous.

00:03:59They've got a long history of winemaking, as we'll come to.

00:04:01For Vito, Vito doesn't need any wine. He's liquid goodwill.

00:04:04I'll tell you what he does need is coffee. He doesn't need any coffee.

00:04:07And lots of uggs. And lots of uggs.

00:04:08And lots of uggs. And lots of uggs.

00:04:10You're just a human shimmy. That's what you are. Just one wonderful shimmy.

00:04:13And for heaven or hell, I'll just make sure you get something scrumptious.

00:04:16Thank you. You've got to go to heaven, though.

00:04:18You think so? Paradise. Yes, you're destined for it.

00:04:20Destined for paradise. Absolutely.

00:04:21Speaking of which, Shirley, what's your idea of food heaven?

00:04:24Well, my idea of food heaven is fillet steak, any form of vegetables.

00:04:28Of course, cauliflower cheese is my favourite.

00:04:30OK. And then hell is anything risotto-based.

00:04:35And I've tried good risotto. I've been to best places where people have made it.

00:04:39So now it just doesn't go down my throat.

00:04:41It's a textural thing, isn't it?

00:04:42Yeah, it's a textural thing. Thoughts on that, Vito?

00:04:45Yeah, likely no risotto. I'm not cooking risotto today.

00:04:48But everything is cooked with so much love.

00:04:51So, love and passion.

00:04:54Lots of passion.

00:04:56Because love is the best ingredient, I mean.

00:04:58Love is the best ingredient.

00:04:59I'm not sure I want that in my food.

00:05:02Yes, you do. Of course you do.

00:05:04How many buttons do you think you could go?

00:05:06What's that?

00:05:07Low buttons. Shall I go low?

00:05:08No, no, no, no.

00:05:09No, no, no. I'm just wondering how low you could go.

00:05:11Yeah, give them what they want. I'm going to do that.

00:05:13What surely he gets to eat at the end of the show is down to you guys at home.

00:05:16But do you want to see her salsa her way towards steak?

00:05:19If so, I'm going to pan-fry fillet steak.

00:05:21I'm going to baste it in some thyme, some Madeira, plenty of butter.

00:05:23I'm going to serve the sliced steak alongside a rich and decadent

00:05:26greer, cauliflower, cheese and sauteed chard.

00:05:29Or will you have a rumbo with a risotto?

00:05:31If so, I'm going to slow-braze. Thank you, Tom.

00:05:34Slow-braze with a oxtail with tomatoes and a whole bunch of other stuff until it falls off the bone.

00:05:39I'm going to serve with a cooking liquor on top of a soft and creamy saffron and parmesan

00:05:43risotto finished with some crispy onions for a bit of texture.

00:05:46So it's a bit of a beefy battle in today's boat.

00:05:49It's just like me and Vito.

00:05:50It is like Vito.

00:05:51It's the battle of the beef.

00:05:53Choose your team.

00:05:54So log on to the Saturday Kitchen website where you can view the terms of privacy notes and have your

00:05:58say.

00:05:58Right, let's go on with the cooking.

00:05:59You lot sit down.

00:06:00Let's go on.

00:06:02OK, I've lost my cards.

00:06:04Right, let's... I don't need...

00:06:07What have you got from Coworth Park for us?

00:06:08So we're going to do a beautiful piece of cod.

00:06:11Yeah.

00:06:12Which we're just going to season it with a little bit of curry salt.

00:06:15OK.

00:06:16So talk us through curry salt.

00:06:17Why that?

00:06:18What's that bringing to the party?

00:06:19I think it just gives another dimension to the different flavours.

00:06:23It's quite a mild curry powder.

00:06:26It just gives a different pecan seed to a dish that's quite rich with the

00:06:30buttered kale and with the butter sauce.

00:06:32OK.

00:06:32So that's just going to go into the pan when we're hot enough.

00:06:36And do you brine your cod at all?

00:06:40I mean, yeah, like in the restaurant possibly.

00:06:43Right.

00:06:43At home, I don't have the patience for it, if I'm honest.

00:06:47OK.

00:06:48It's refreshing to hear.

00:06:49It's just well-seasoned and especially if it's this size as well.

00:06:53It's just, you know, the collet this time of year, the seeds just start

00:06:56so it's quite small so it cooks really nicely.

00:06:58Sure.

00:06:59I've just put into the pan there the chopped shallots and then some yuzu sake.

00:07:04OK.

00:07:04So we use this for the beurre blanc because I think it's just not as acidic as what you

00:07:10would find a traditional sort of white wine.

00:07:12Yeah.

00:07:13And it's a more rounded kind of flavour so I quite enjoy that.

00:07:15OK.

00:07:16Is this easy to get a hold of?

00:07:18Is it pretty expensive?

00:07:20I mean, it's not the cheapest but you can get it now.

00:07:23A lot of them sort of things are widely available now in either supermarkets or in…

00:07:27Online.

00:07:28Yeah, online.

00:07:29Yeah, online.

00:07:31OK.

00:07:32And what's it doing to it?

00:07:34So it says traditional beurre blanc.

00:07:35Yeah, so we're just going to reduce that with the shallots.

00:07:37We've finely diced the shallots because we're going to leave them in the sauce.

00:07:39Yeah.

00:07:40And then we'll finish it.

00:07:42We are going to cheat and use a little bit of cream.

00:07:44OK.

00:07:45Just because it gives that bit of stability.

00:07:47Righto.

00:07:49And then, yeah, we'll just finish it with all the herbs, a little bit of trout roe and

00:07:53some yuzu juice as well.

00:07:55Right, got it.

00:07:56OK.

00:07:57So let's talk about your backgrounds.

00:07:58You started cooking at the Ritz for about ten years.

00:08:02Yeah.

00:08:03With the great John Williams.

00:08:05Yeah.

00:08:05You won the Rue Scholarship in 2012.

00:08:092012.

00:08:09I believe, yeah.

00:08:10You then went off and did a stage at the Le Maurice in Paris, three star.

00:08:15Yeah, with Yannick Alenot.

00:08:16That was an amazing experience.

00:08:17I had a lunch there once.

00:08:18It was the most amazing food I've probably ever eaten.

00:08:21And now you've been at Coworth Park for going on nine years?

00:08:25Yeah, nine and a half years.

00:08:27Uh-huh.

00:08:28And Woven we opened three and a half years ago.

00:08:31And where's the name come from, Woven?

00:08:33Um, the name comes from, um, a lot of people think it's to do with the design of the restaurant

00:08:38because it's quite, there's different textures and things in there.

00:08:41OK.

00:08:42But it came from sort of, I think getting to a point in your career where you have the confidence

00:08:46to cook how you want to cook and, like, without being cliche, you know, weave together all

00:08:50them experiences that you've had in your past and all the things that you like to eat and

00:08:55not be dictated to by anything other than what tastes good and what you like.

00:08:58Sure.

00:08:59So.

00:08:59It's all working out then.

00:09:01Yeah, it's going well.

00:09:02It's good.

00:09:02Good.

00:09:02I can't complain.

00:09:04Uh, Vito, funny little connection we've got here.

00:09:07Um, you actually spent a day there with your MasterChef final, right?

00:09:11Yes.

00:09:12I did my last challenge in the, in the final with Adam and I had to make one of Adam's

00:09:18best dish.

00:09:19What was it?

00:09:20Oh, it was like a turbot with the, with the champagne cream.

00:09:24I mean, you can describe better than me.

00:09:25It was just a masterpiece, you know, I was there and I was fascinated.

00:09:28At some point I said like, okay, I need to cook.

00:09:30I need to prepare like something.

00:09:31I was like, please chef, give me a bit of your energy, you know, so I can channel you with

00:09:36me and make something good.

00:09:37But it was not, it was good, no?

00:09:39Yeah, you did really well.

00:09:40And he brought me luck because I won.

00:09:42So thank you.

00:09:43We won together.

00:09:44You know what I mean?

00:09:45No, he was a, that was actually, that's one of our signature dishes that is what I cooked

00:09:49when I won the Rue scholarship.

00:09:50Which was what?

00:09:52Uh, a turbot jubilee.

00:09:53So basically it's a piece of turbot stuffed with lobster and truffle mousse and served with

00:09:56champagne sauce.

00:09:58Wow.

00:09:58Uh, and peeled grapes, which I remember him enjoying.

00:10:01Oh, peeling grapes.

00:10:02I remember doing that many, many years ago.

00:10:04Yeah.

00:10:05That's a horrible job.

00:10:06Yeah, it's definitely, it's one of the team jobs.

00:10:09It's not one I picked myself.

00:10:10Uh, throwing, throwing all the big guns at that dish then.

00:10:13How was Vito in the kitchen?

00:10:14Well, he definitely brought the energy.

00:10:16It was great.

00:10:17But if I can say like the amount of love, you know, we speak always about love and sharing

00:10:22because through food I could see, you know, why Adam is who he is, you know?

00:10:26Yeah.

00:10:27Everyone around him, all the people, all the guys were amazing, lovely.

00:10:31They were, you know, helping me but letting me doing, you know, and explaining to me what

00:10:35to do, guiding me.

00:10:36Like the energy and the atmosphere was just amazing.

00:10:39I'm going to come back, right?

00:10:40Yeah.

00:10:41Well, I invited you for dinner.

00:10:42You've not been yet, so.

00:10:43Yes, good.

00:10:44I will come there.

00:10:45I can stay overnight.

00:10:46I can stay the entire weekend.

00:10:49I don't think there's such a thing as out staying.

00:10:52You're welcome.

00:10:53No.

00:10:54I will just show up.

00:10:56Adam, I want to ask, you've worked in some amazing kitchens, you know, here in the UK,

00:11:00some of the best in the world.

00:11:02What is the one piece of advice that you would distill down to give to, you know, the kind

00:11:06of home cook?

00:11:06You know, someone like me who's keen and enthusiastic.

00:11:08What's the one thing we need to know?

00:11:11I think, oh, I mean, Vito said it earlier, actually.

00:11:14All good food comes, you have to love it.

00:11:15You have to enjoy it.

00:11:16And if you cook what you enjoy to eat, then if you enjoy it, then it stands a very good

00:11:20chance that other people are going to enjoy it.

00:11:22And I don't worry about it too much.

00:11:23I think some people get so caught up with the technicalities of things.

00:11:27They just cook some that you like to eat, cook some that's tasty.

00:11:31And it helps if he looks good.

00:11:33Yeah.

00:11:34You always eat with your eyes first, right?

00:11:36It's the detail that makes the difference.

00:11:38You know, you would love Sheldon.

00:11:40Yeah, the dish I made with Adam, he made on top this kind of very golden eyes.

00:11:45No, Adam, on top?

00:11:46Yeah, some gold leaf and caviar.

00:11:48Yeah, you love gold.

00:11:49So you would have loved it.

00:11:51How do you know that, then?

00:11:52Because you told me that you love gold.

00:11:56Okay, this is like a golden eyes dish.

00:11:58Oh, so detail.

00:11:59We love details, dancers, yeah?

00:12:00We do.

00:12:00Right, so where we are with the fish, you're going to do just in the pan, not going to finish

00:12:04it?

00:12:05No, all the way in the pan.

00:12:06Okay.

00:12:06We're going to then finish it with a little bit of butter.

00:12:09You've got the butter sauce, which you can start to slowly add the butter.

00:12:12So I start doing now?

00:12:13Yeah.

00:12:13Okay, so a bit of cream there just to stable it.

00:12:15Nice.

00:12:16Yeah.

00:12:17And then in with quite a lot of butter.

00:12:19And then the cod.

00:12:20Yeah.

00:12:21We're just going to finish the cod with a little bit of butter as well.

00:12:23Okay.

00:12:24So turnips, it's quite interesting.

00:12:25Not the most sexy of vegetables.

00:12:26No, they're definitely not a sexy vegetable, but I think they're just, I love the pepper.

00:12:31What is a sexy vegetable?

00:12:33I don't know.

00:12:34I was going to say, there's so many things you could say.

00:12:37Zucchini.

00:12:38Zucchini.

00:12:39Asparagus.

00:12:40People are going to say aubergine, aren't they?

00:12:41Yeah.

00:12:42Well, I don't know.

00:12:43Maybe the kids will.

00:12:44I don't know.

00:12:45I don't know.

00:12:46I think, for me, there's something mysterious about a cauliflower.

00:12:49That's not sick.

00:12:51So tell us about turnips, then.

00:12:52Why turnips?

00:12:53It's not what you expect in a Michelin-style restaurant.

00:12:55I expect lobster.

00:12:57Yeah, but I think sometimes some are so humble, like a turnip.

00:13:00And it, like in this dish, we've caramelised some, we've sautéed some.

00:13:05We've got some that's raw.

00:13:06It's so versatile.

00:13:08It's quite peppery.

00:13:09Yeah, so people love a radish.

00:13:11A radish is now trendy, so why not a turnip?

00:13:14Do you love a radish, Vito?

00:13:15I love it.

00:13:17I love everything.

00:13:18You know, you just give it to me and I will make it magical.

00:13:22Do you ever have a down day?

00:13:23Huh?

00:13:23Do you ever have a down day?

00:13:25No.

00:13:25Where you wake up and you go, no, I'm not into this today.

00:13:28No.

00:13:28No?

00:13:29No, I don't think so.

00:13:30But, I mean, I can, I can, all right.

00:13:34So where did the yuzu influence come from?

00:13:38Yummy.

00:13:38I think that's something that we do quite, obviously very classically trained, but I think, you know, you can travel

00:13:43the world and in this country have such a diverse food scene.

00:13:47Yeah.

00:13:47When you try and experience things, you get inspired by it and you don't want to copy it, but you

00:13:51want to take influences back to what you're doing.

00:13:54And then, I just love it.

00:13:56It tastes great.

00:13:57Yeah.

00:13:57So why not?

00:13:57And I think, particularly in this sauce, which I think any great dish can be made or broken by a

00:14:03good or bad sauce.

00:14:04Sure.

00:14:05It usually brings a floralness, the acidity, but it's not as acidic as what you'd get in sort of a...

00:14:12There's lots of different influences, aren't there, in your tasting menu with fantastic, obviously, wine pairings and botanical pairings as

00:14:17well, but it comes from all over the place.

00:14:19Yeah.

00:14:19And I think that's what we try to, we always try to showcase the kind of best of British at

00:14:22the core.

00:14:23So a beautiful piece of cod, you know, the cod season just starting now, very British, but we're going to

00:14:28highlight that with influences wherever, wherever we like.

00:14:32And I think it took me a long time to get to the point in my career where I'm confident

00:14:35to what I want to cook and what I enjoy eating rather than trying to fit into a regime.

00:14:40Right, so sauce finished with a bit of zest of lime and lemon, and then we've got some roe going

00:14:47in there as well.

00:14:48Yeah, and then if you put all your chopped herbs in there for us as well.

00:14:50Herbs going in there.

00:14:51Right, okay, so you start plating.

00:14:54I'll finish this sauce.

00:14:57Very good.

00:14:57Okay.

00:14:59Right, that's good to go.

00:15:00If you want to make Adam's delicious cod recipe at home, you can find the recipe at bbc.co.uk

00:15:06forward slash Saturday kitchen.

00:15:07We'll scan the QR code below and it'll take you straight to this dish.

00:15:12Right, there you go, Chief.

00:15:14That's for you.

00:15:16I'm just going to rest it with some of the salad.

00:15:21Tell you what.

00:15:22Let me move that.

00:15:23Yeah.

00:15:24I've been doing my job properly.

00:15:29Beautiful.

00:15:30That's a Moxalis.

00:15:33So at the restaurant, you serve this sauce with barbecue scallops.

00:15:35We do, yeah.

00:15:36I mean, I love this sauce.

00:15:38I think it's so simple, but it can be also really impressive.

00:15:42It's simple to do at home, but I've not had anyone try.

00:15:45It's pretty straightforward.

00:15:46It's a beaublanc with a bit more citrus.

00:15:49And the citrus is not just raw acid.

00:15:52It's that florinous yuzu.

00:15:54It's beautiful.

00:15:55Right.

00:15:55Remind us what we've got here.

00:15:57So a beautiful piece of Cornish turbot.

00:16:00Turbot?

00:16:00What am I saying?

00:16:01Cod.

00:16:02Cod.

00:16:02Definitely cod.

00:16:03With some kale, turnips, and then the yuzu butter sauce.

00:16:07Excellent.

00:16:07Well done.

00:16:12Okay.

00:16:13Incoming.

00:16:14There you are, Shelley.

00:16:15Oh, my.

00:16:16Oh, my.

00:16:17First of all, it looks beautiful.

00:16:19That's beautiful.

00:16:19You've got your wine there, too.

00:16:20I have.

00:16:21Right, what have we got here, Ron?

00:16:22I've got a lovely white burgundy, because that sauce, we tasted it in rehearsals, utterly

00:16:26delicious.

00:16:27It's so creamy.

00:16:28It's got all of that wonderful pep from the citrus flavours, and that's exactly what

00:16:32this wine will do.

00:16:32It'll pair with exactly those two things.

00:16:34So this is Sainsbury's Taste the Difference Putty Chablis from 13 quid.

00:16:37Putty Chablis, a lot of the time people think, is that a lesser Chablis?

00:16:40It's not, actually.

00:16:41It's a little one.

00:16:42It's not, actually.

00:16:43It's 20% of the region.

00:16:44It's just a different area of Chablis.

00:16:46It was traditionally on top of the hills that actually made it a bit sparkier and a bit

00:16:50brighter, because they didn't ripen as much.

00:16:52But in the last 20 years, the climate's been changing.

00:16:54They've been getting warmer.

00:16:55And this is the place for me, Putty Chablis, where the best value is coming from, and actually

00:16:59some of the most exciting wines as well.

00:17:01When you taste it, it's got this creamy texture.

00:17:03They do this thing called malolactic fermentation.

00:17:05So malic acid, apple acid into lactic acid, like, think milk.

00:17:09So creamy texture, but loads and loads of zing as well.

00:17:12So it's one of those wines, as soon as you sip it, it's like a bit of a tango across

00:17:15your taste buds.

00:17:15It's like it's lively.

00:17:16It's tropical.

00:17:18Yeah, across those buds.

00:17:19Cheers, Shirley.

00:17:21Cheers.

00:17:22Great price as well.

00:17:23Fantastic price for a decent white burgundy, yeah.

00:17:25And look, just remember, Putty Chablis, that's the one to look for for the future.

00:17:28Loving it.

00:17:29Well, Chablis are getting very expensive.

00:17:30Chablis are, but yeah, this is the magic trick.

00:17:33How is the...

00:17:34Fantastic.

00:17:35Yeah.

00:17:35I mean, it just sort of falls apart.

00:17:38It's so yummy.

00:17:39And the sauce is absolutely heaven.

00:17:41Isn't it delicious?

00:17:42I mean, of course, I can't cook.

00:17:44Well, then you're more grateful.

00:17:45I'm very fussy about other people's cooking, but this is absolutely divine.

00:17:49Wow.

00:17:50I need to visit your restaurant.

00:17:51You can take me.

00:17:53You see, I said to you, I am on my own, and now I'm not anymore.

00:17:56You see when you try, because we did try before in the rehearsal, and I was really going for it.

00:18:03Yeah, you were.

00:18:04And you eat, you know, the fish at the beginning, but after you feel all the rich sauce,

00:18:08and after you feel the little pop of the egg in your mouth, and there are all the vegetables.

00:18:14I mean, it's just rich, beautiful.

00:18:16I love it.

00:18:17Yeah.

00:18:17It's delicious.

00:18:18Brilliant.

00:18:18Well done, mate.

00:18:18Well done.

00:18:19Don't forget, you're in charge of what I cook at the end of the show.

00:18:21Do you prefer Shirley's idea of food heaven, a fillet steak, gria, cauliflower cheese,

00:18:24and rich Madeira sauce, or her idea of food hell, slow cooked, melt in the mouth,

00:18:28oxtail, and saffron risotto?

00:18:30Log on to the website now and have your say.

00:18:32And don't forget, the vote closes early today.

00:18:35Right.

00:18:36Let's catch up with Rick now on a new adventure.

00:18:38Now, on Tuesday night, Rick's brand new six-part Australian series launched on BBC2,

00:18:43and if you missed it, you can catch it on iPlayer.

00:18:46But Rick's treated us to an exclusive peak at what's to come in the series.

00:18:50Take a look.

00:18:59I was 19 years old when I first came to Australia.

00:19:03I was at a crossroads, running away from family tragedy.

00:19:09My dad had just died, and I didn't know what I was going to do in my life.

00:19:14And I found this sort of land of colour, of light, every day seemed like today.

00:19:20And I can remember saying, this is me. I've escaped. This is my life.

00:19:25What I found in Australia inspired me, and I've since built a career travelling the world in search of perfect,

00:19:33simple dishes.

00:19:34Love them to bits.

00:19:36Australia is so much more than another travel destination to me.

00:19:39My wife is Australian. This is delicious. No calories.

00:19:44And this country has become my second home. This is a life, isn't it?

00:19:48So after a lifetime of food journeys, I'm finally retracing some of that first trip.

00:19:56Ow!

00:19:57I want to discover how Australia and its food is changing.

00:20:01This goat curry is really special. Takes me right back. Fabulous!

00:20:06I shake your hand, but I've got compliant sauce all over it.

00:20:09Now I'm ready to go.

00:20:10And I'm bringing my inspiration home to create new recipes.

00:20:14That's looking good now.

00:20:15I suspect it's going to be another journey of a lifetime.

00:20:29Like many newcomers, my first view of Australia was Sydney Harbour.

00:20:36One of the largest natural harbours in the world.

00:20:40It's also the gateway to Australia's oldest city.

00:20:45Sydney is where my first Australian adventure began in 1966.

00:20:50And it's where I'll be spending the first leg of my nearly 5,000km road trip

00:20:56across the state of New South Wales.

00:20:59An area three times the size of the United Kingdom.

00:21:05I'm taking the highway north up the coast.

00:21:09Just as I did on my first Australian adventure as a teenager.

00:21:14I can remember the first time I hitchhiked, I got onto the Pacific Highway and stood there with my thumb.

00:21:22It just felt so weird, really, just going like this.

00:21:27But somebody slowed down, picked me up.

00:21:29And after that, it all seemed perfectly normal.

00:21:33Back then, I went wherever my lift was heading.

00:21:37But this time, I'm taking the opportunity to discover what's on Sydney's doorstep.

00:21:44Starting with a bush walk.

00:21:48Interestingly, I've never quite understood what the term bush means.

00:21:53I mean, when I came here, everybody was talking they're in the bush or a loud bush.

00:21:57So I've just looked it up.

00:21:59And it says here, anywhere outside the capital cities and major centres of population,

00:22:05the expression, he comes from the bush, simply means that he does not come from the city.

00:22:11It's as simple as that.

00:22:15I remember when I first went for a bush walk, I was quite sort of nervous, to be honest.

00:22:22Because actually, in the UK, when you go for a walk in a wood,

00:22:26you never really think about getting lost.

00:22:29But here you do.

00:22:33The New South Wales coastline stretches over 2,000 kilometres.

00:22:39And along it, there's almost 900 beaches.

00:22:45I do love Australian beaches.

00:22:47I was quite used to surf, because in Cornwall we got surfed,

00:22:50but I had no idea how much stronger it was.

00:22:53Mind you, in those days, I had no fear.

00:22:55These days, a little bit more cautious.

00:23:00It'll be invigorating.

00:23:10There's something lovely about a long drive that sets your mind free.

00:23:15I'm heading five hours east, towards the town of Bourke,

00:23:20because it's the gateway to the outback, which is where I want to end up.

00:23:28When I was 19, I headed into the outback for the first time.

00:23:35I did odd jobs and met some real characters working in an abattoir,

00:23:39and later maintaining railway lines in very isolated places.

00:23:49I was trying to grow up.

00:23:51I came from a very close family, very protective of each other.

00:23:57Finding myself in this strange, wide-open country was quite unusual for me.

00:24:05But also, I had this tremendous sense of freedom.

00:24:12Much as I love the beaches and coast, it's this landscape that really speaks to me.

00:24:26Just stopped off for a cuppa of British tea, as it happens.

00:24:32Should be Billy tea, but British tea's all right.

00:24:35I'm a great fan of Australian poetry, actually, particularly of poetry of the outback.

00:24:42And I found this poem, which I particularly like, the famous My Country, by Dorothea McKellar.

00:24:49I love a sunburned country, a land of sweeping plains, of rugged mountain ranges, of drought and flooding rains.

00:25:00I mean, what she's saying is she's a 19-year-old in the UK, and she's homesick.

00:25:06And she's comparing the sort of orderliness and the greenness of England with her lovely sunburned country.

00:25:18I do think remoteness can be a great driver of inspiration.

00:25:23And I do believe that landscape has an enormous effect on us.

00:25:28I feel I'm just starting to scratch the surface of what Australia has to offer.

00:25:36And I can't wait to see what lies ahead.

00:25:49Thanks for that, Rick, and guaranteed to make everyone want to go down under.

00:25:53You can catch brand new episodes of Rick Stein's Australia on BBC Two at 7pm Tuesday nights,

00:25:58or watch the whole series now on the iPlayer.

00:26:01Right, Australians have quite frankly nailed brunch, particularly thanks to chefs like the late great Bill Granger.

00:26:08So, because Rick's in Australia, gave me a good excuse to do a kind of brunchy dish, which is kind

00:26:13of, it sort of feels a bit January as well.

00:26:16So, it's one of Bill's classics, potato and onion fritters.

00:26:22So, we're going to mix that, grated onion, grated potato, and then into that I've got some feta, some mint

00:26:29and some spring onion.

00:26:30And then we're going to fry, what's that?

00:26:32Just such a lot of ingredients for lunch.

00:26:35Brunch! Brunch, Shirley!

00:26:36It's all right.

00:26:39You don't like cooking, do you?

00:26:40I don't like cooking, I can't cook, but I do admire the people who can cook.

00:26:45I'm very grateful for somebody who cooks me a great dish, but I can shimmy and cha-cha-cha.

00:26:49Well, I know, we've all got our skills.

00:26:51I know.

00:26:52That isn't one of my strengths.

00:26:53You don't know yet, do you?

00:26:55Hey?

00:26:55You don't know, have you ever been on the show yet?

00:26:57No, I haven't.

00:26:59Let's get you on the show.

00:27:00Oh, that's so soon!

00:27:02Really?

00:27:03Really?

00:27:03Just got here, Shirley.

00:27:06We're ready for you.

00:27:08Oh, I don't know.

00:27:09I don't think anyone is, to be honest.

00:27:10I mean, I kind of like the idea of learning something new.

00:27:13I'm not sure I want to do it on national telly.

00:27:15Of course you do.

00:27:16I'd like to do it behind closed doors.

00:27:17Oh.

00:27:18You know what I mean?

00:27:21Some things are for public consumption, Shirley.

00:27:24Well, I think you'd be very good.

00:27:25That posture's improved, look at me.

00:27:27Yes.

00:27:28That's sciatica for you.

00:27:31LAUGHTER

00:27:33Right, anyway, enough about me.

00:27:34Let's talk about you.

00:27:35OK.

00:27:36And this tour that starts week after next, big arena tour.

00:27:39Very, very excited.

00:27:40So that's the 23rd of January to the end of February.

00:27:44That's a Friday.

00:27:44Friday, yes.

00:27:46I know that.

00:27:46In Birmingham.

00:27:47Yeah.

00:27:47So we've got fantastic dancers, some great choreography.

00:27:52That's good.

00:27:52I actually get to dance with Vito, so I'm very excited,

00:27:54in an opening number.

00:27:56Yeah.

00:27:56And Lavoie is going to be there.

00:27:59I'm very excited to give her another two if she forgets all her routines.

00:28:02Who's that?

00:28:02Lavoie.

00:28:03OK.

00:28:03She loves me.

00:28:04I love her too.

00:28:05Right.

00:28:06And I gave her a two on the show, so she's thinking she's going to try really hard not to

00:28:10get that two.

00:28:11OK.

00:28:12We'll be looking at that.

00:28:1312,000-seater arenas.

00:28:15Yeah.

00:28:15And that is just amazing.

00:28:17It's always sold out.

00:28:18It's for meet and greets.

00:28:19You get to see everybody.

00:28:20They're always parked outside the hotel.

00:28:22Right.

00:28:23You need an hour to go through, because I like to meet everybody on the tour that I possibly can.

00:28:27You're a giver, aren't you?

00:28:28I'm a giver.

00:28:29I like to share.

00:28:29I like to be part of the whole ambiance.

00:28:31Yeah.

00:28:32And we've got the naughty Craig, he'll be the director.

00:28:35OK.

00:28:35And Anton de Bec, if you remember, he stole my panties.

00:28:38I do remember him.

00:28:39Put them in his pocket and then threw them and whirled them all around in the arena.

00:28:42I don't remember him seeing your pants.

00:28:43Don't you?

00:28:44Well, he stole them from my room.

00:28:46Put them in his top pocket.

00:28:47And then when we went out, he said to everybody there, now you see the lovely Shirley, he said,

00:28:52but these are the drawers she wears.

00:28:53They were about that big and that wide.

00:28:54And flung them around.

00:28:55It was so funny.

00:28:56And then he grabbed me by the legs.

00:28:58He grabbed me by the legs and spun me around.

00:29:00So we do have fun on the tour.

00:29:01OK.

00:29:01I suggest everybody.

00:29:02There's a lot going on there.

00:29:05No mozzies this year, unfortunately.

00:29:06He's a bit saucy, isn't he?

00:29:08It goes with your cooking.

00:29:11We've no mozzies this year, but I'll be taking care of the boys and they're all such gentlemen,

00:29:15so it's going to be fun.

00:29:17The whole thing is just amazing.

00:29:19And of course, we can say a lot more on the tour than we can say on the TV,

00:29:23because we only have 15 seconds to critique.

00:29:25But if we want 25 seconds a minute, we can really go for it.

00:29:28So the banter is off the chart.

00:29:31It's very amusing.

00:29:32The audience get to know us really as the people that we are, not what you see on the Strictly.

00:29:37So you give them a little bit of sort of what you're like on TV, but a little bit behind

00:29:41the scenes as well, right?

00:29:41I think we give them everything of who we are, so they see the real people and then they can...

00:29:45That's what people want, right?

00:29:45That's what they want.

00:29:46As we're on national television, you know, with all your eyelashes and your fake hair and everything.

00:29:52You know what I mean?

00:29:52So it's absolutely quite fantastic.

00:29:55So I hope everybody's going to get a ticket and go.

00:29:58And I hope we meet all 12,000 people at once.

00:30:00Do you though?

00:30:02That's a lot of people to meet.

00:30:04I like that.

00:30:05So, yeah, the whole thing is going to be absolutely extraordinary.

00:30:08You're genuinely very excited about this, aren't you?

00:30:10Yeah.

00:30:10And what about dancing with this one?

00:30:12You excited about that?

00:30:13Well, that's a passion.

00:30:14So we've known each other a long time, since you were 13, right?

00:30:17Yes.

00:30:18So taught him as a young man and I always have that lovely choice to have him as a dancer

00:30:24on the show.

00:30:25So if I'm doing anything, always feel safe in his arms.

00:30:27You know, you get to a certain age, you need a person that you feel safe with.

00:30:32No, I'm not going to drop you.

00:30:34He definitely never drops, no.

00:30:35No?

00:30:36Yeah.

00:30:36That's good.

00:30:36So it's good.

00:30:37So what are you dancing to?

00:30:39We're going to be doing a samba, I believe.

00:30:40Yes, a samba.

00:30:41Yeah?

00:30:42Yes.

00:30:43Look at you, you're itching to get out, aren't you?

00:30:45Yeah.

00:30:45That's what he can keep up with me.

00:30:46Do you want to do it?

00:30:47Yes.

00:30:47Go on, give us a sneak preview.

00:30:49Okay, yes.

00:30:50Let's go on.

00:30:51Come on.

00:30:52No?

00:30:54Okay.

00:30:54Let's have some music.

00:30:57Oh, it's been Gloria Estefan, this.

00:30:59It is a bit.

00:31:08I'll do the way to look.

00:31:09I know.

00:31:10I know.

00:31:14I know.

00:31:15I know.

00:31:15Very good.

00:31:17Hey!

00:31:18Hey!

00:31:20Hey!

00:31:21I really fell.

00:31:21Full ten.

00:31:22It's a bit sexy.

00:31:23It's a bit sexy for this time in the morning.

00:31:25To be honest, it's 4 past ten.

00:31:27You see, you see.

00:31:28People at home are going to be beside themselves.

00:31:30He's fabulous to dance with, you see.

00:31:32Now that's what I enjoy is the dancing and you enjoy the cooking.

00:31:34Yeah, fair enough.

00:31:36So, many years ago I went to Argentina.

00:31:38They love the tango act.

00:31:40Oh, they love any form of tango.

00:31:41And I thought that was really sexy.

00:31:43Watching people tango in the park, at night, the music, the heat.

00:31:47With their ocho.

00:31:47Bat!

00:31:48Whatever that was.

00:31:49Bat!

00:31:52Yes, it's great.

00:31:54I love a bit of Argentine tango.

00:31:55But you will get one day to try that, I'm sure.

00:31:58Yeah, I reckon you'll be a natural bat.

00:32:03I don't know.

00:32:14Okay.

00:32:15So, who else are you looking forward to seeing then on the tour?

00:32:18Well, we've got Lewis and Katya.

00:32:20Yep.

00:32:20So, that's going to be, I think he's coming in and out.

00:32:22Is that right?

00:32:23Yes.

00:32:23Yeah, in and out.

00:32:24And we've got Leighton and Nikita.

00:32:26So, he's coming back to do some numbers with Nikita.

00:32:28And he's always off the chart, isn't he?

00:32:30Amazing.

00:32:31So, that's going to be good.

00:32:32And who else have we got?

00:32:33Vicky and Kai.

00:32:35Ellie.

00:32:36Yes.

00:32:36And let me tell you about Ellie.

00:32:37She brings sunshine wherever she goes.

00:32:39Like him.

00:32:40My little sister.

00:32:41Yeah.

00:32:41Two sets of sunshine.

00:32:42It's extraordinary to be around both of them.

00:32:45So, she's fantastic.

00:32:46Obviously, we've just seen the last series of Strictly.

00:32:49You've lost Claudia and Tess.

00:32:51I know.

00:32:52That's sad times.

00:32:53Oh.

00:32:54Even the Queen commented.

00:32:56She did.

00:32:56There wasn't a dry eye in the place, was that, at the end on the final.

00:33:00But I think the whole, once we found out, every week was emotional if you saw them coming down the

00:33:04corridor.

00:33:05Yeah.

00:33:05But I'm sure that they'll go on to bigger and better things and, I shouldn't have said better things.

00:33:10I was going to say that.

00:33:10Bigger things.

00:33:11Other things.

00:33:12Other things.

00:33:13And Claudia with her traitors.

00:33:15Yeah, yeah.

00:33:15And everything else.

00:33:16So, remarkable women.

00:33:18I've enjoyed being with them since 2017.

00:33:21Who's going to take over?

00:33:22Who's going to take over?

00:33:24You must know.

00:33:24Well, I know Anton Debeck would like to take over.

00:33:26Of course he would.

00:33:26I know that for sure, right?

00:33:27He loves presenting.

00:33:29Well, I don't mind anybody, but my mother rather likes Rylan, Judge Rinder.

00:33:35Okay.

00:33:37There's quite a few.

00:33:38Okay.

00:33:39Who do you think?

00:33:41Maybe you'd like to present.

00:33:43Would you like to present?

00:33:44Of course.

00:33:44Yeah, go on, Ollie and I would like to give her a crack.

00:33:46Of course.

00:33:46We'd always be ready for it.

00:33:48Yeah.

00:33:48I think Clara-Anfo would be brilliant.

00:33:50I think she'd do a really good job.

00:33:51Okay.

00:33:51And can you dance?

00:33:52Can you dance?

00:33:53Yeah.

00:33:54To be honest, anyone who can dance and who enjoys it and has fun, get them in.

00:33:58Get them in.

00:33:58They've just got to love the show.

00:34:00Yeah.

00:34:01And who do you think, Vita?

00:34:02Oh, I hope Fleur East.

00:34:05She would be amazing, you know.

00:34:06A bit of hosting, presenting, a bit of singing sometimes, you know, and after back to hosting,

00:34:11she can move, she can dance, you know, up, down, very dynamic.

00:34:14Love the personality and she was my first partner, my first trickle years.

00:34:17Yeah.

00:34:18I think Zoe though, Zoe Ball, because she was on It Takes Two for quite some time.

00:34:22She'd be great.

00:34:22I love Zoe.

00:34:23Ten years she was on It Takes Two.

00:34:24Yes.

00:34:25It's tantalising.

00:34:26Alan Carr.

00:34:27Oh.

00:34:28Oh, yes.

00:34:29Alan.

00:34:30Stretch.

00:34:31I love her personality.

00:34:32All of Lois, she's also fabulous.

00:34:35Yes.

00:34:35All of Lois in the Claudetorium.

00:34:37Yes.

00:34:37Good sense of humour.

00:34:38Good sense of humour.

00:34:38She makes me love.

00:34:39She cracks me up every time.

00:34:40Yeah.

00:34:41So there you go.

00:34:42Or you.

00:34:42Or me.

00:34:43Yeah.

00:34:43Or you.

00:34:44You know what I mean?

00:34:46It'll be a different approach.

00:34:48Slightly.

00:34:49A little bit rough around the edges.

00:34:50I think it'll be a bit Michael Caine.

00:34:52Or Edwin.

00:34:55Anyway, I made this.

00:34:56Unless this has happened.

00:34:59Err.

00:34:59Okay.

00:35:00So there we go.

00:35:00Poached egg.

00:35:01And we've got those.

00:35:02Err.

00:35:03What are they called?

00:35:03Potato.

00:35:04Potato fritters.

00:35:07Am I making you lose your concentration here?

00:35:10Yeah, you are.

00:35:10Err.

00:35:11Err.

00:35:11What else?

00:35:12A bit of sour cream.

00:35:13Bit of sumac.

00:35:14A bit of salmon.

00:35:16Err.

00:35:16That's it.

00:35:17I mean it's like a full course meal this isn't it?

00:35:19I mean.

00:35:20Let's try that.

00:35:20Have a crack of that.

00:35:22This might be a bit hot.

00:35:24Mmm.

00:35:24Right?

00:35:25Mmm.

00:35:25You alright with that?

00:35:27I don't know.

00:35:28You alright with that?

00:35:29I like that.

00:35:30Okay.

00:35:31I like that.

00:35:31Good.

00:35:32I like your cooking.

00:35:33Okay good.

00:35:33I've always liked your cooking.

00:35:34I like your dancing.

00:35:37Wouldn't be chopping me up would you?

00:35:38It's getting steamy here isn't it?

00:35:40Err.

00:35:42Let's just hang around here for a moment.

00:35:46That's also yummy.

00:35:50I'm being told to move on.

00:35:51Err.

00:35:51What do you want me to make at the end of the show?

00:35:53Will it be Shirley's idea of food heaven?

00:35:55Steak.

00:35:56If so I'm going to pan fry and fillet steak basically in some thyme, some madeira, loads

00:35:59of butter.

00:36:00I'm going to serve the sliced steak alongside a rich and decadent greer cauliflower cheese,

00:36:03some sauteed chard, or her idea of food hell, risotto.

00:36:07Err.

00:36:07If so I'm going to slow braise the risotto, slow braise oxtail, not risotto, slow braise

00:36:10some oxtail with some tomatoes and lots of other bits and pieces until it falls off

00:36:13the bone.

00:36:14I'm going to serve with a cooking liquor on top of soft and creamy saffron and parmesan

00:36:19risotto finished with crispy onions.

00:36:21You're still eating?

00:36:21I'm telling you it's absolutely divine.

00:36:23You don't have to eat.

00:36:24I mean you've done your bit.

00:36:25No I love it.

00:36:25If I didn't like it trust me it'd be going in the bin.

00:36:29The choice is yours, log on to the website now and have your say.

00:36:32Right, let's hitch a ride now to the Peak District with the Hairy Bikers and they're getting

00:36:35crafty in a kitchen with a couple of pimped up picnic classics.

00:36:47To provide a feast worthy of the Peak District we're serving up classic picnic staples with

00:36:52a fancy twist.

00:36:55Northern Scotch eggs with Marmite and cheese infused sausage.

00:36:59And crusted tarts with a savoury parmesan filling.

00:37:04I love when you go into a baker's and you get the sweet custard tarts.

00:37:09Nice.

00:37:09You know with like the little nutmeg on the top.

00:37:11Yeah.

00:37:11But what happens if it was a parmesan and griot one with parmesan pastry, a cheese one but

00:37:16it looked like a custard tart.

00:37:18To make that cheesy pastry I'm adding a handful of parmesan to my flour.

00:37:24Then rubbing in the fat.

00:37:28Finally adding one egg yolk and working it together with enough water to form a dough.

00:37:36That is the most parmesan-y, indulgent, cheesy pastry that you've ever seen.

00:37:42It needs to firm up before it can be rolled.

00:37:46Look at that.

00:37:47So let's put that in the fridge for a bit.

00:37:51That's the dishwasher.

00:37:54While Dave's pastry rests I can crack on with our Northern Scotch eggs.

00:37:59And I'm going indulgent and cheesy too.

00:38:02For these big beauties we're using large soft boiled duck eggs.

00:38:07The duck eggs I've done for about seven minutes so they should be about soft.

00:38:11You want a bit of ooze.

00:38:12You want a bit of ooze.

00:38:14We're wrapping them in a lip smacking combo of fantastic sausage meat and that classic cheese of the North, Wensleydale.

00:38:25There you are, 50 grams.

00:38:27And then some yeast extract made just 20 miles from the Peak District.

00:38:32I think two teaspoons of Marmite should be enough.

00:38:36Because all they're going to get hopefully is the umami coming through.

00:38:40The essence of savoury.

00:38:42Mixing with the cheese just to make like the most irresistibly gorgeous Scotch egg they've ever tasted.

00:38:47Hopefully.

00:38:48I just need to fry this off to make sure that the seasoning in the sausage meat is okay.

00:38:55Just enough dude, right?

00:38:56That is perfect.

00:38:57For our trademark trick, roll the egg in celery salt.

00:39:02That is brilliant.

00:39:03It's genius that.

00:39:05Look at that.

00:39:06And then some flour.

00:39:09Then wrap it in the sausage meat.

00:39:12And you tease it.

00:39:14Tease it around.

00:39:16And just take your time.

00:39:17There's no rush when you're forming beautiful pork product over your egg.

00:39:23Happy?

00:39:24Yeah.

00:39:25To finish our Scotch egg topping, dip it in flour, then egg and roll it in breadcrumbs.

00:39:33They look so good you could have bought them in a garage.

00:39:36On and off.

00:39:39Meanwhile, the cheesy custard tart dough is out of the fridge, rolled, cut to size and ready

00:39:46to be blind baked.

00:39:49Make sure it's in there and repeat till all are filled.

00:39:52Then we fill that with rice and bake it 15 minutes and then give it another 5 minutes

00:39:57to firm up.

00:39:58While that's baking, start my custard.

00:40:01I'm going to use some double cream, single cream.

00:40:03I'm going to do an infused cream with garlic and thyme.

00:40:07Oh, nice.

00:40:08Yeah, yeah.

00:40:09Then add grated Gruyere.

00:40:10And for the ultimate savoury custard.

00:40:14This is a bit brave, Kingy.

00:40:16Yeah.

00:40:1750 grams of Parmesan.

00:40:18Oh, that'll taste fab.

00:40:20Custard needs eating.

00:40:25Custard needs egg yolks.

00:40:27And we've got the finest egg yolks we can buy.

00:40:31After the cheesy cream has cooled completely, beat in the yolks to form a custard.

00:40:37And when the Parmesan cases have been blind baked, fill them with that cheese custard.

00:40:44Doesn't it look like those, like, egg custards you used to get when you were a kid?

00:40:49Actually, Dave, they're perfect, mate, honestly.

00:40:51Yeah?

00:40:51Yeah.

00:40:51They're great.

00:40:53I always used to remember when I was a kid they had, like, nutmeg on the top.

00:40:56You know, the sweet ones.

00:40:58Well, why don't we use a bit of cayenne?

00:40:59Yeah.

00:41:00We've dusted them with Parmesan, as well as cayenne, and then into the oven they go.

00:41:05About 160, I reckon, for 20 minutes until the custard's set.

00:41:09But it wouldn't be a picnic without some sweet treats.

00:41:13So we're making peanut and sour cherry cookies laced with rum and raisin fudge.

00:41:18Giant cookies.

00:41:20That's just the thing.

00:41:21I'm going to be a tea on a rainy day.

00:41:24Therefore, first off, I've got my butter.

00:41:27Vanilla to 100 grams of butter.

00:41:29Add similar amounts of both granulated and light brown sugar.

00:41:34Then whisk.

00:41:36Right.

00:41:37Excuse the noise a bit.

00:41:38That's ready now.

00:41:40Right.

00:41:41So into that, I want one, two, five grams of peanut butter.

00:41:44It's going to be beautiful, this.

00:41:46Plenty of vanilla.

00:41:47Mmm.

00:41:49And one fabulous eggy.

00:41:50And we'll beat this up.

00:41:52Dry goods now.

00:41:54150 grams of flour.

00:41:56I'm trying to find the fudge.

00:41:57Have you eaten it?

00:41:58No, I haven't.

00:41:59You can chop it for me if you want.

00:42:00Oh, I'm smashing you.

00:42:01What sort of fudge is it?

00:42:03This sort of fudge.

00:42:04Pitch of bicarb.

00:42:06Pitch of baking powder.

00:42:08Add some salt.

00:42:10Now, folding me dry goods.

00:42:12When you've folded the dry and wet ingredients together,

00:42:15it's time to add those big flavours.

00:42:18I'll get the cherries in.

00:42:20Look at them.

00:42:21Beautiful.

00:42:22Do you want me to do as well, Kingy?

00:42:23Yes, man.

00:42:23I love peanuts and stuff.

00:42:25Salted peanuts.

00:42:26Oh, yes.

00:42:26Instead of flour, I'll make, like, salt peanut flour.

00:42:30Good idea.

00:42:30Oh, they're going to be lush, man.

00:42:36Fudge.

00:42:37And mix it all together.

00:42:39They're kind of soft cookies, aren't they?

00:42:42Chewy.

00:42:43Then shape them and bake them for epic biscuits.

00:42:47It's all falling into place.

00:42:51The cheesy custard tarts are done.

00:42:53Ho, ho, ho, ho!

00:42:54Look at those boyos!

00:42:56Just, just set.

00:42:57They're perfect.

00:42:58The scotch eggs are coming out of the fryer.

00:43:00And the cookies are looking irresistible.

00:43:04That's a fine package of biscuits, isn't it?

00:43:06Isn't it?

00:43:06I don't know.

00:43:08That's one Peak District picnic complete.

00:43:13They're Greer.

00:43:18Thanks there, boys.

00:43:19Still to come, Vito's showing off his champion cooking skills

00:43:22with spinach pasta dressed with burrata

00:43:23and sun-dried tomato pesto.

00:43:25A true tricolore.

00:43:27And what dish do you want me to make at the end of the show?

00:43:29Would it be Shirley's idea of Food Heaven,

00:43:30fillet steak with Greer, cauliflower cheese

00:43:32and a rich Madeira sauce?

00:43:34Or her idea of Food Hell's slow-cooked melt-in-the-mouth

00:43:36oxtail and saffron risotto.

00:43:38Log on to the website now and have your say.

00:43:40Right, Mandy.

00:43:41Three dishes in about ten minutes.

00:43:43Yes.

00:43:44That's one.

00:43:44This is another.

00:43:45That's another one.

00:43:46Yes, so I'm going to start making the marinade for the spicy coconut chicken.

00:43:49So this leans big into store-bought Thai red curry paste.

00:43:54And it's very, you know, my recipes are just a guide.

00:43:57If you don't have Thai red curry paste, use green curry paste.

00:44:00Very easy.

00:44:01What's with the murder gloves?

00:44:03I hate raw chicken and I'm going to have to get right in there momentarily with my hands.

00:44:09So, just one moment.

00:44:10Okay.

00:44:11Okay.

00:44:12You're coursing at your own thing, Matt.

00:44:14Literally.

00:44:15I thought you were saying more sinister.

00:44:17Sorry, I will need a saucepan.

00:44:20Okay, so that's pretty much it.

00:44:22Okay.

00:44:23So, all you have to do is reduce that sauce and then it goes, becomes a nice, thicker sauce like

00:44:30this, marinade.

00:44:31Righto.

00:44:32How long do you reduce that for?

00:44:33Just a couple minutes.

00:44:34Ten minutes, low heat.

00:44:35You just want everything to come together.

00:44:37Okie dokie.

00:44:38Right.

00:44:40So, I'm just going to use half of it.

00:44:42Thank you so much.

00:44:43Wonderful.

00:44:46Right.

00:44:46Green beans, garlic.

00:44:48This is part of the omelet, right?

00:44:50Yes.

00:44:51So, what you're doing is just finely chopping some garlic and green beans.

00:44:55Now, Malaysians, we absolutely adore eggs.

00:44:57You're like an egg.

00:44:58We love eggs.

00:44:59And we really do eat them with everything.

00:45:01Okay.

00:45:02And so, what I'm showing this in today, really, is a style of eating that we have called economy

00:45:09rice.

00:45:09And it also is how we eat at home.

00:45:12So, at economy rice restaurants or eateries, you're putting...

00:45:15Economy rice?

00:45:15Yeah.

00:45:16Because it's what fuels workers for lunch times.

00:45:20Okay.

00:45:20Like a cold sandwich, that's never going to happen in Malaysia for lunch, ever.

00:45:23Really?

00:45:24No.

00:45:24Okay.

00:45:25So, we like going to these economy rice places, because you're given a plate of rice, and

00:45:31then you are presented with 20, maybe up to 50 different dishes, which are hot held,

00:45:38and you just go around like a buffet almost, picking out what you want.

00:45:41And you're charged according to, you know, how fancy you've gone.

00:45:45Okay.

00:45:45If, for example, you've just taken a bit of omelette, some vegetables, then it'll be cheaper.

00:45:51Yeah.

00:45:51But otherwise, you know, you can be as fancy as you like.

00:45:54You might even have prawns, a bit of fish, chicken.

00:45:57Okay.

00:45:57Yeah.

00:45:58So...

00:45:58This is commonplace.

00:46:00It really is.

00:46:01This is like us going to a pret or a pasta or something, is it?

00:46:05100%.

00:46:05Yeah.

00:46:06That's how we do it.

00:46:06That sounds much more fun.

00:46:09Yes.

00:46:09So, the idea is that what we're doing today, three dishes, and just leaning into store-bought

00:46:16staples, because, you know, it's January, no one has any money, we're just counting our

00:46:21pennies.

00:46:22Yeah.

00:46:22So, I have Thai red curry paste always hanging around in my fridge, a bottle of oyster sauce,

00:46:29and everyone has that massive jar, so a bottle of fish sauce hanging around.

00:46:35Yeah.

00:46:35And it's just a way, I love injecting maximum flavour into whatever I'm doing with minimal

00:46:42fuss, minimal washing up.

00:46:44So, this is really what we're doing today.

00:46:46Do you want more heat there again?

00:46:47Yeah.

00:46:47Okay, so let's talk about this dish I'm doing here.

00:46:50So, this is coriander and garlic.

00:46:52We're going to fry this off quite hard, right?

00:46:54This cabbage.

00:46:54Yes.

00:46:55So, a nice hot wok, because you want the wok hay, the smokiness of the wok.

00:47:00This wok hay.

00:47:00That is wonderful.

00:47:02That is exactly the wok.

00:47:03So, you want to char that for a few minutes.

00:47:08Okay.

00:47:08And at the end, we're just going to add a tiny bit of salted butter.

00:47:12And so, today I'm using fish sauce, but in Malaysia we love our shrimp paste.

00:47:17Okay.

00:47:17But I think, so here, you know, I'm very, I try to make my cooking as accessible as possible.

00:47:26So, fish sauce is a brilliant substitute for shrimp paste.

00:47:30Right.

00:47:30So, let's start getting on with this omelette.

00:47:33Oh, yes please.

00:47:34So, four eggs and an oyster sauce.

00:47:36An oyster sauce.

00:47:37Now, again, it's just one of the very standard-bearer sauces that we use a lot in Malaysian cooking.

00:47:44And as it says, it's a very, very reduced oyster essence.

00:47:49And it's a kind of sweet, salty, just really, really delicious.

00:47:53Okay.

00:47:53And it is the secret backbone to many, many things that we do.

00:47:58Okay.

00:47:58So, we've got a bit of oyster sauce, a bit of white pepper.

00:48:01Four eggs.

00:48:02Four eggs.

00:48:02That's it, yeah.

00:48:04Oh, what we forgot to do.

00:48:06Sorry.

00:48:06I skipped your coriander.

00:48:07Yeah, yeah, it's going in now.

00:48:08Don't worry.

00:48:09I've not forgotten.

00:48:09All good.

00:48:11So, actually, the coriander should have gone in first to cook it up.

00:48:15Well, then I have forgotten.

00:48:16Thanks for flagging.

00:48:19Amanda, your Lunar New Year celebrations are legendary.

00:48:22And I know Lunar New Year is just around the corner.

00:48:24What are you planning?

00:48:25Yes, big celebrations as per usual.

00:48:28So, of course, our famous Prosperity Post salad is coming back.

00:48:32So, Matt, Amanda, the team, they came last year.

00:48:35It's just super, super interactive.

00:48:38It's interactive because it goes everywhere.

00:48:41Well, but that's the whole point.

00:48:42The higher you toss, the more luck, happiness, joy for everyone around the table.

00:48:48I came with some friends and Adam Hills was sat on the table next to me.

00:48:54Yeah, that was wonderful.

00:48:55Doing much the same.

00:48:57And we have a few special dishes coming on in about a month's time as well.

00:49:02So, no, very, very exciting.

00:49:03So, yeah, just a nice time of year because, you know, Christmas, New Year,

00:49:09and it's a bit of a downer, then Chinese New Year comes.

00:49:11Yeah, exactly.

00:49:12So, I'll go again.

00:49:15So, just about this omelette, you know, we like fancy omelettes.

00:49:20And actually, if I have to have a sandwich, this freshly cooked omelette in a sandwich, that I can do

00:49:28for lunch.

00:49:29Okay.

00:49:30Okay.

00:49:31Omelette sandwich.

00:49:32Yeah.

00:49:33Why not?

00:49:34It's a fully balanced meal here, right?

00:49:35I mean, you could actually...

00:49:36I mean, that little bit of oyster sauce makes such a difference.

00:49:38Yes, absolutely.

00:49:40That's delicious.

00:49:42So, what else have you got planned this year?

00:49:44Any resolutions?

00:49:47Or do you not bother?

00:49:48Well, I don't know.

00:49:49This year is a bit more of an easy year.

00:49:52You know, I'm not writing any books or no massive projects.

00:49:56So, I'm just taking it a bit easier on myself.

00:49:59And talking about easier, let's get this chicken out of the oven.

00:50:06So, how long does the chicken go in for, Marnie?

00:50:08So, this is 35 minutes.

00:50:11And so, it's got beautifully crisp.

00:50:14And what I should have said before, I like to marinate my chicken skin side up, so that in the

00:50:21fridge, it sort of air dries and just gets all extra crispy.

00:50:26Okay.

00:50:26You can go then, if it's air dried.

00:50:28And if your fridge is big enough, you can just stick the chicken in the tray, as I did, straight

00:50:35into the fridge.

00:50:36Yeah, put it in the fridge.

00:50:36And that's it.

00:50:37Okay.

00:50:37Vito and I were slightly obsessed with the chicken skin of the person.

00:50:40It does taste amazing.

00:50:42It was crispy and after, you know, with extra skin, I was making...

00:50:45You know, we do the scarpette at the end?

00:50:47Well, usually with the bread to collect the sauce.

00:50:49I was collecting the sauce with the skin and I was feeling the crisp in my mouth.

00:50:53It was just good.

00:50:54You were an absolute beast yesterday.

00:50:56Can you eat what you want?

00:50:58Can you eat whatever you want, given how much you dance and...

00:51:01Yeah.

00:51:03The energy you give off.

00:51:03I can eat whatever I want and how much I want, you know, a big portion.

00:51:07You know, I always, when I go to somewhere, a restaurant, I ask like, which one is the bigger portion?

00:51:12The biggest you have?

00:51:13Bring me that one.

00:51:14And as a dancer, do you have to have a lot more calories than the rest of it?

00:51:18I mean...

00:51:18Well, he does, but I don't.

00:51:20He burns off and just energy.

00:51:21You go to a restaurant with him, he's a nightmare.

00:51:23Oh, really?

00:51:24Because if he reads on the menu that it's a six-ounce steak and he doesn't feel it's a six

00:51:28-ounce steak when it arrives, he will go and ask the chef, can I wait?

00:51:32Wow.

00:51:32It is a nightmare.

00:51:33I am specific.

00:51:34You say, like, I want 600 grams of steak, but it's with the bones or without bones?

00:51:40Otherwise, you know, it's only 200 grams of meat and 400 grams is only the bone.

00:51:43I don't eat enough, you know what I mean?

00:51:46Seriously?

00:51:47Still having empty restaurant?

00:51:48We might.

00:51:48We can see that.

00:51:49LAUGHTER

00:51:52OK, how you doing?

00:51:54Good.

00:51:54You good?

00:51:55Do you want to get on here?

00:51:56Yes, please.

00:51:57There you go.

00:51:58Move that out of the way.

00:51:59There you go.

00:52:00There you go.

00:52:01So what are we doing with this?

00:52:02So this is the marinade from earlier that the chicken didn't go in?

00:52:05Correct.

00:52:06So a bit of hot water has really gone into the roasting pan to deglaze it.

00:52:10OK.

00:52:11And all I'm going to do is just...

00:52:11Oh, back's behind.

00:52:12Well then, chuck that in.

00:52:13You cook for yourself.

00:52:15I see it.

00:52:15Straight in.

00:52:17And it just makes a beautiful gravy, so to speak.

00:52:21OK.

00:52:21Actually, I love having this chicken and the cabbage with any carb.

00:52:26You know, potatoes, any form of potatoes.

00:52:27Beautiful with mash.

00:52:30Mm-hm.

00:52:31And...

00:52:31Cheese.

00:52:32Or even if you're feeling simple, just a bit of bread.

00:52:36Again, you know, nice French bread.

00:52:38I think we've got a sauce question in here.

00:52:39Could you use that sauce with anything else other than chicken?

00:52:42Would it work well with fish or something like that?

00:52:44Like...

00:52:44It's a magic sauce.

00:52:45You know, Malaysians, we absolutely adore our sauces.

00:52:48Um, so 100%.

00:52:49Um, you know, whatever you like.

00:52:52Yeah.

00:52:53Uh, if you want to make Mandy's fabulous feast at home,

00:52:56you can find the recipes at bbc.co.co.uk forward slash Saturday kitchen.

00:52:59Or scan the QR code below and it'll take you straight to these, uh, dishes.

00:53:04Right.

00:53:05Do you want me to sort that?

00:53:06Yes, please.

00:53:09You'll know.

00:53:11Wow.

00:53:13So, you know, if you imagine, you can even have a little, um, jug, um, a gravy jug and have

00:53:20the gravy on the table.

00:53:22It's just so, so delicious.

00:53:24Yeah, I particularly like the, um, the cabbage and the omelette, I'd say.

00:53:28Cabbage is delicious.

00:53:29You know, maximum impact, zero for us.

00:53:31Mmm.

00:53:32Right, bit of that.

00:53:36Bit of coriander.

00:53:38Right, so we've got the chicken.

00:53:39We've got the omelette.

00:53:41Uh, what else do we need to do?

00:53:43Rice, please.

00:53:45Where's the old rice?

00:53:46Uh, and I see.

00:53:48Okay.

00:53:50There's a bowl.

00:53:51Yeah.

00:53:54It's very quiet over at the table, though.

00:53:57Wow.

00:53:57I'm just getting a bit busy with it.

00:53:58In anticipation, she is.

00:53:59I can't wait for the food.

00:54:00We're too excited.

00:54:01Bit of rice, where are you going?

00:54:02There you go.

00:54:03There you go.

00:54:04Okay, remind us what we've got here, uh, Manny.

00:54:06So, we have a very simple Malaysian delicious feast.

00:54:09Uh, we've got spicy coconut roast chicken, um, zhuzh dap omelette with oyster sauce and

00:54:14green beans, and charred crispy cabbage, uh, with salted butter and fish sauce.

00:54:19Nice!

00:54:25Okay.

00:54:27Yeah, give me that.

00:54:28Ooh.

00:54:30Right.

00:54:31Do you wanna...

00:54:31Yes.

00:54:32Gorgeous, Manny.

00:54:33Dive into that, guys.

00:54:35I hope you're hungry, Chef.

00:54:36I'll see it right.

00:54:38Um...

00:54:38I'm slightly obsessed with the omelette, I have to say.

00:54:40It's so good.

00:54:40I mean, it's all delicious, but, wow.

00:54:42However...

00:54:42How about what?

00:54:43What's in my glass, Smith?

00:54:44You've got something incredible in your glass, Matt.

00:54:46It's a, it's a brand new grape on me, actually.

00:54:47It's called Viorica.

00:54:49And this is a wine, I was so pleased to discover it recently.

00:54:51This comes from Moldova.

00:54:53This is a Waitrose wine.

00:54:54This is Loved and Found Viorica, £9.50.

00:54:56To be honest, I didn't have that much of an idea that Moldova had such a long history with

00:54:59wine.

00:55:005,000 years of it.

00:55:01This one, lovely and fragrant.

00:55:03As Shirley said, it's quite nice and dry as well, so it's not over the top.

00:55:05If you're a fan of, like, Viognier, Avignon, you're going to love this.

00:55:09I do.

00:55:09It's like a couple of peaches dancing the rumba.

00:55:12That's what it is.

00:55:13It's just delicious.

00:55:14Very nice.

00:55:15It's lovely, isn't it?

00:55:16And they've got a 5,000 year heritage of making wine.

00:55:18They've got amazing wine cellars there.

00:55:20There's one that lasts over 200 kilometres.

00:55:22What?

00:55:22I know, I told you this last night.

00:55:24You're so good.

00:55:26Yes, really.

00:55:27Oh, my God, that's amazing.

00:55:27You didn't believe me last night, but it is true.

00:55:29I have looked it up.

00:55:3055 kilometres of actual wine stored there.

00:55:32So they used to provide...

00:55:34You're so naughty.

00:55:35They used to provide a lot in bulk to Russia.

00:55:38But they've gone away from quantity and looking to Europe to sell quality now.

00:55:42So we haven't seen a lot of it.

00:55:43Moldovan wine, if you're looking for good value, fragrant wine.

00:55:46Works beautifully with spice in this dish.

00:55:48What have you done to you?

00:55:49I've rub chilli in my eye.

00:55:50Well, I like to think of that as karma.

00:55:53If you think very naughty.

00:55:55Anyway, back to the food.

00:55:56It's just a scrumptious pairing and...

00:55:58How...

00:55:59How's the food?

00:56:01Very nice.

00:56:02Yeah?

00:56:02Different taste altogether, but it's got like a spice.

00:56:05Mmm.

00:56:06Really not too sharp.

00:56:07Yeah?

00:56:08What's the man at the end trying to say?

00:56:10I just put my face in the chicken.

00:56:12No.

00:56:13Don't do that.

00:56:13Please don't do that.

00:56:14It's good.

00:56:15Yeah, yeah.

00:56:15It's just good, you know, because you can feel...

00:56:18The chicken is so juicy.

00:56:20I love when the chicken is juicy.

00:56:21And that's why I combine.

00:56:22You know, I make like a little combination of the other.

00:56:25And like the skin is very crispy.

00:56:28I love and flavour and a bit of chilli.

00:56:30And there's this one, the green to put to the top.

00:56:32And you put a bit of rice on top and you cover everything.

00:56:34Like as if you put a jacket on top.

00:56:36With the, you know, with the little...

00:56:38ALM soon.

00:56:39It's like having tomorrow.

00:56:41It's like a choreography.

00:56:43I love it.

00:56:44I love you.

00:56:45I think it's finished.

00:56:47Right, let's take a trip round to Ireland without a whore.

00:56:49And she's dishing up a sweet treat to Una Healy.

00:56:58What better than a luscious and sweet traditional Irish honey cake topped with fairy butter and homemade honeycomb?

00:57:06We're going to start by heating the honey with dark brown sugar.

00:57:10Have you ever heard of a method called the melting method?

00:57:14No.

00:57:14What's that?

00:57:15I would say like it's old Irish but it's probably in lots of countries.

00:57:18So you just kind of melt everything all together and then we're going to let it slightly cool.

00:57:24Then we'll slowly whisk in the eggs and then add in our sieved flour.

00:57:30Sieving flour is one of those things that it's incredible the amount of air you will add to your cake

00:57:36if you sieve.

00:57:37So do you do a bit of bacon yourself?

00:57:39You know what, I don't do any bacon.

00:57:40The last time I was bacon really was in home economics in school.

00:57:43You kind of want to just bring your mix up to the boil and just make sure that all of

00:57:47your sugar is like properly melted.

00:57:50So once it's kind of bubbled and boiled, you're just going to pour it into a bowl and you just

00:57:57want to let it cool for like a little while.

00:58:00So that then we're going to be able to add in our eggs.

00:58:03So I'm just, oh do me a favour actually and sieve the spices into that mix as well.

00:58:08That's cinnamon you have there, sieve all of that.

00:58:11And then when you go to put your ginger in, just want to maybe measure it up a little bit.

00:58:16And then these two little spices in there are going to give a lovely length of flavour when you eat

00:58:21your cake.

00:58:22But also spices extend the freshness of your cake.

00:58:27Spices are kind of magical, they're useful.

00:58:30Whatever you want to be a cake tin can be a cake tin.

00:58:32So I'm going to use this as our cake tin.

00:58:35But when you have something that's like a big kind of base like that, you want to think about how

00:58:39you're going to get your cake out of there.

00:58:41So a handy little kind of trick is to kind of line it with greaseproof paper.

00:58:46I might actually get you just to rub a little bit of oil on there.

00:58:50OK, right, so I'm going to get on with my cake now.

00:58:53Right, so you're going to whisk in the eggs one at a time.

00:58:56And you want to make sure that your liquid is not too hot because you don't want the egg to

00:59:01actually cook.

00:59:04So in here there's like, you can see like some bubbles are being added to this while we whisk.

00:59:10And then the next one goes in.

00:59:13And it's really, really important that your eggs are room temperature.

00:59:18All right, so I'm just going to lash all of the spices and our self-raising flour in there.

00:59:24Just give it a nice mix.

00:59:26So as I mix, I'm mixing from the centre in these kind of small little movements.

00:59:31So it's like it's gradually grabbing hold of the flour and this is going to stop the idea of little

00:59:35lumps.

00:59:36Yeah.

00:59:36I would see this as a really Irish old school method of making a cake.

00:59:41How easy was that?

00:59:42Look at that.

00:59:42And you know I don't like to say easy too much.

00:59:44No, yeah.

00:59:45This is like...

00:59:46It's very quick.

00:59:47And it smells delicious.

00:59:49Yeah.

00:59:49Oh, it smells gorgeous.

00:59:51Oh.

00:59:51So all we've got to do is lash this now inside here.

00:59:58Once the mixture is in the tin, you want to put it straight in the oven.

01:00:03And now it's time to make the fairy butter.

01:00:06Right.

01:00:08So fairy butter is a little bit like buttercream.

01:00:12But I haven't actually made buttercream before and I love it.

01:00:14I have to say I absolutely love it on cake.

01:00:16So this is very similar to buttercream but we're going to just add a few little bits to it to

01:00:20kind of flavour it and turn it into fairy cream.

01:00:22Yeah.

01:00:22So you're just going to put your unsalted butter in and switch it on.

01:00:28And all you want to do is whisk this.

01:00:30Yeah.

01:00:31When you look at this colour now, it looks quite pale.

01:00:33Yeah.

01:00:34But when you continue to whip it, it actually goes whiter.

01:00:38Oh, okay.

01:00:39And then you know it's time to start adding in your sugar.

01:00:41Yeah.

01:00:42So I'm going to show you this now.

01:00:43This should be...

01:00:44It's a much lighter colour now.

01:00:48Right.

01:00:49While Oona makes the icing, I'm going to start the honeycomb by melting glucose, sugar, golden syrup and a little

01:00:57water on a low heat.

01:01:01When the sugar mix is at 150 degrees, it's time to add the bicarbonate soda and then whisk as fast

01:01:08as you can.

01:01:11Oh, yeah.

01:01:14Okay.

01:01:14And then you just pour it out.

01:01:17Oh.

01:01:21Got to go fluffy, it looks.

01:01:22It's just going...

01:01:23And it puffs up.

01:01:24Yeah.

01:01:24And that's the bicarbonate soda.

01:01:27Oh, yeah.

01:01:28Doing its magic.

01:01:29And then you just let it set.

01:01:31So it'll take a little while for it to set.

01:01:32Yes.

01:01:33And so just at the end of our fairy butter, we're just going to put...

01:01:38This is like a little bit of orange blossom water and a little bit of orange zest.

01:01:43Yeah.

01:01:43So all we're going to do is just spoon that in there and then turn the mixer back on again.

01:01:49This looks nice.

01:01:50And then we're just going to check the cake.

01:01:52Yeah.

01:01:52So we're going to just pop that in there.

01:01:55Yeah.

01:01:56Take it out.

01:01:57And if it comes out clean, you can see that there's no like bits of cake mix on there.

01:02:01Yeah.

01:02:02That means that it's ready to go.

01:02:05Now I'm adding even more honey to the cake by making a syrup with lemon juice, honey and orange blossom

01:02:11water,

01:02:11which I've brushed over the cake.

01:02:15And just before icing, Una and I chop some pistachios and honeycomb for crunch and texture.

01:02:23And now we're going to start to put the icing on.

01:02:26So you've put all this effort into making the cake.

01:02:29Now it's time to turn it into a wow cake.

01:02:31Yeah.

01:02:32You know, you want people when they go to eat it that they're like, this looks gorgeous.

01:02:36Yeah.

01:02:38Once the icing is spread, sprinkle with crunchy pistachios and golden honeycomb.

01:02:43And finish off with fresh mint, edible flowers and orange and lemon zest.

01:02:49Right, I think we're ready to eat this. What do you think?

01:02:51Well, do you know what I think is going to go great with this? A nice supper tea.

01:02:54Oh, yes.

01:02:55Yes, let's do it.

01:02:56Let's do it.

01:03:07Yeah.

01:03:08I hope you're hungry.

01:03:08Oh, that looks delicious. Thank you so much.

01:03:14Mmm.

01:03:15Mmm.

01:03:16Mmm.

01:03:16Oh, it's gorgeous.

01:03:20Mmm.

01:03:26Thanks, Anna.

01:03:27Right, the website vote is closed.

01:03:29And we're going to soon find out whether it's food, having a food help for Shirley at the end of

01:03:31the show.

01:03:32Right, Vito.

01:03:33Yes.

01:03:33You're going to show us how to cook now?

01:03:35Come on.

01:03:35Let's dance.

01:03:36Come on, let's go.

01:03:37We start straight away now.

01:03:38Okay.

01:03:39Okay.

01:03:39You can start cutting, please, the guanciale.

01:03:41Uh-huh.

01:03:41And that will make, first, the tomato on the fire.

01:03:45Because after we, we're going to make all the dough and I'm going to show you why the dough is

01:03:49becoming green.

01:03:49Okay.

01:03:50Now, the oil.

01:03:52You always have to be very generous with oil.

01:03:54That's what we say in my family.

01:03:56So, now, don't be like, you know, too strict with the oil.

01:03:58Give it oil.

01:03:59And also, you want to put a bit of garlic.

01:04:01Now, what I'm going to do today.

01:04:03Yeah.

01:04:03Is the pasta green.

01:04:06And you want to know why it's green?

01:04:07Are you going to tell me?

01:04:08Yes, I'm going to tell you.

01:04:09So, it's green because it's made with the spinach, which when I was a kid, I didn't really like spinach

01:04:15that much.

01:04:16But after, do we have a lid for this one?

01:04:18I will find gelates.

01:04:19Putton, please, thank you so much.

01:04:20Yeah.

01:04:21I didn't like the spinach.

01:04:22But after, my mom was trying to force me, you know, eating spinach.

01:04:26You need to eat spinach, it's good for you.

01:04:28So, I was pretending to eat one day.

01:04:30Funny fact.

01:04:31I was pretending to eat.

01:04:32I went out from the balcony and I did spit it out.

01:04:37But the lady that was living under us on the first floor, she just put the white clean bed sheet

01:04:44out to dry.

01:04:45So, after a little bit.

01:04:47Fat, green spinach all over it.

01:04:49Yeah, exactly.

01:04:50After a little bit, after a little bit, she came up and her bed sheet was not white anymore.

01:04:54They were all green.

01:04:56And so, my family said, okay, this is too much trouble.

01:04:58We need to convince Vito to eat spinach.

01:05:01So, that's my uncle and my auntie, Zio Vito.

01:05:05He started to try what can I eat.

01:05:07Your uncle's called Vito as well?

01:05:09Yeah, because we have lots of fantasy.

01:05:10So, we are like ten Vitos in my family.

01:05:13You know?

01:05:13Ten people called Vito.

01:05:14And he said like, you know, because green is my favourite colour.

01:05:18He said, once I came back, he said like, Vito, you know what?

01:05:20Are you keeping up?

01:05:21Yes.

01:05:23It's wonderful.

01:05:23You know, Vito, we made a green pasta for you.

01:05:26I was so happy that they made a green pasta.

01:05:28So, I started to eat without question, without asking, you know, how would have been possible.

01:05:32Yeah.

01:05:32And after time, they told me that it was spinach.

01:05:35And I said like, okay, then...

01:05:36Now you like spinach.

01:05:37So, now I start to cook spinach.

01:05:38So, now that's why we got green spinach.

01:05:40Green pasta.

01:05:40Yeah.

01:05:41And that's why, because my uncle's name is Vito.

01:05:43That was a long story long.

01:05:44You know?

01:05:45Yeah.

01:05:46No, short story long.

01:05:47Long story short.

01:05:50That was made sarcastic.

01:05:51Can I ask you one favour, please?

01:05:53Can you turn a bit of the tomato?

01:05:55Turn the...

01:05:56The tomato, yes.

01:05:57Like this, it takes the flavour, yeah.

01:05:59Okay.

01:06:00It's gonna take the juice.

01:06:01Okay, so you're just gonna wilting those down a little, right?

01:06:04Exactly, yes.

01:06:05Okay.

01:06:06Now, after this, we're gonna put the pancetta.

01:06:08It's gonna cook until a certain point.

01:06:10Yeah.

01:06:11But, and after we don't wanna burn, we keep to the side and we take off the oil.

01:06:14Okay.

01:06:15Yeah.

01:06:15You know, this recipe, I made my family.

01:06:17Because, you know, we have lots of recipes.

01:06:19Because my grandfather, he's the 12th...

01:06:22What's happened?

01:06:23Vito?

01:06:23Vito, yeah.

01:06:24Yeah.

01:06:24Oh.

01:06:25Yeah, yeah, it's true.

01:06:27You know what?

01:06:27My grandfather's name is Vito.

01:06:30We can put the pasta now, please.

01:06:32I mean, you're not gonna put it.

01:06:33And in the moment...

01:06:34Now, this dough, which is green, in theory, I should put in the cling film, which I don't

01:06:39have now.

01:06:40And should stay in the fridge for 30 minutes.

01:06:42And after you elaborate the pasta, you go, or with the rolling pin, or with my beautiful

01:06:49pasta machine, which I named Gina.

01:06:51This is Gina.

01:06:52Yeah, yeah.

01:06:52It's my girlfriend.

01:06:53Okay.

01:06:54And after, it's gonna become this one.

01:06:57Okay.

01:06:57Now, before to put this, look, when we put the salt...

01:07:01I've done it.

01:07:02I've done it.

01:07:02No, you have to do it again.

01:07:03I've done it.

01:07:03Because I want to do this.

01:07:05Make a spin, and do the pinch.

01:07:06Come here.

01:07:07I'll teach you.

01:07:08Come here.

01:07:09Come here.

01:07:10When you're here, what you want to do, cross the leg, now spin around, and put the salt

01:07:16in the water.

01:07:16Oh my gosh, this is perfect.

01:07:18Let's go.

01:07:19Same sex couple.

01:07:20I love it.

01:07:21I get excited.

01:07:22I love it.

01:07:23Come on.

01:07:23Ow.

01:07:24Yeah.

01:07:25Yay.

01:07:26Amazing.

01:07:27We love that.

01:07:29And now we can put the pasta in.

01:07:30Seven.

01:07:31That was easy.

01:07:32Yeah, there was...

01:07:33It's a ten for me.

01:07:37Right.

01:07:38Amazing.

01:07:39What are you doing?

01:07:40I'm putting the pasta in.

01:07:42Very long one.

01:07:43Good.

01:07:44Right, I'm gonna get on with this pesto.

01:07:46So almonds, sun-dried tomatoes, ricotta, parmesan, and a bit of cream, and oil.

01:07:52Yes, extra virgin olive oil.

01:07:54Right, okay.

01:07:55Now, obviously, we know you from dancing, but you reckon cooking is your first love.

01:08:00Yeah, I mean, dancing is my passion.

01:08:03Food is the love of my life.

01:08:05Gina.

01:08:06Gina is my girlfriend, but food...

01:08:09You know why?

01:08:10Because food is like, if you think about, food is like our best friend, you know?

01:08:14So, food is with you when you are a bit, you know, low, and you wanna keep up, you eat.

01:08:19Yeah.

01:08:20If you are happy, you wanna celebrate, you eat.

01:08:21So, the food is always with us.

01:08:23When I'm away from my family, which, for example, now, I'm in the UK.

01:08:27Yeah.

01:08:27So, to feel more close to my family, what do I do?

01:08:30I cook my family recipe.

01:08:32Okay.

01:08:33You know what I mean?

01:08:33I feel closer to family.

01:08:36So, who taught you to cook?

01:08:38A bit everywhere with mom and auntie.

01:08:41They don't really let me put the hand in there, you know?

01:08:43But, anyway, I watch them.

01:08:46Every Sunday, we make, you know, the fresh pasta.

01:08:48Yeah.

01:08:49And after, I was just starting to try to make.

01:08:51The first thing I was learning when I was a kid was the pasta dough and the tiramisu.

01:08:59These are...

01:08:59Tiramisu?

01:09:00Yeah.

01:09:00Okay.

01:09:01These are the first few things that I've learned when I was a kid.

01:09:04Okay, but you started, you left home at 14.

01:09:07Yes.

01:09:08Yeah, because I want to follow my passion for dancing.

01:09:12It's allowed.

01:09:12I have no idea.

01:09:13Is that allowed here?

01:09:14I don't know.

01:09:15I mean, yeah, I moved...

01:09:18I moved up, up north, because I come from the Amalfi Coast.

01:09:22Have you been to the Amalfi Coast?

01:09:23Yeah, I have.

01:09:24Yeah, that's good to see.

01:09:25I love Naples.

01:09:26You love Naples?

01:09:28I love Naples.

01:09:29That's my region, you know?

01:09:30Yeah.

01:09:31And we have, like, all the food is amazing there.

01:09:33Yeah.

01:09:34You do love Naples.

01:09:34It's quite an edgy town, isn't it?

01:09:35I mean, it's a particularly interesting town, but Naples is the number one ranking in the

01:09:40world with the food in Italy.

01:09:42Okay.

01:09:43So, you left home at 14.

01:09:44Is it true that you can drive at 14 in Italy?

01:09:47Uh, no, you're not allowed.

01:09:49Ah!

01:09:51Only.

01:09:52Ah, well.

01:09:52I did learn when I was 18.

01:09:54Right.

01:09:55But, yeah, we put now this one in.

01:09:57Yeah, fine.

01:09:58Help me, please.

01:10:00So, okay, we put a very low heat.

01:10:02I'm an Italian friend who was driving us once around Sicily, and he said,

01:10:06we don't have a break, we have a horn.

01:10:08So he just went around and went, get out of the way.

01:10:11Yeah.

01:10:11Look, I put it directly inside, like this, there is a bit of water that you can keep,

01:10:16okay?

01:10:17So you don't need to put in the scola pasta.

01:10:19You know what is the scola pasta?

01:10:21The thing that you put the water to dry the...

01:10:23Ah, the colina.

01:10:24Yeah, you don't need that one because you put it directly in.

01:10:27And that's why this dish is called il boccone di ziovito.

01:10:31The boccone is mouth full because it's very rich, so you make your mouth very full.

01:10:35We need a bit of more water.

01:10:36Can I put a bit more water in there?

01:10:37Yeah, yeah, put a bit of more water.

01:10:38Okay.

01:10:39And after, when you feel it's okay.

01:10:41Yeah, I feel it's okay.

01:10:42You feel it's okay?

01:10:43I feel it's okay.

01:10:43You feel in your heart?

01:10:45You feel it?

01:10:46I feel it here.

01:10:46Cool.

01:10:47Deep down here.

01:10:47Then we switch off because it's very important that you don't want to cook the paste, okay?

01:10:53Okay.

01:10:54So now, what I'm going to do, I put a bit of this and you give a little twist.

01:10:58With a pan?

01:10:59With a little shimmy.

01:11:00With a little shimmy.

01:11:00You just did that.

01:11:01I don't know what I'm doing.

01:11:01I mean...

01:11:03Yeah.

01:11:03Yeah, you see?

01:11:04And it's going to create a cream.

01:11:06Now, if you keep doing it, I'm going to put a bit more, but not too much.

01:11:10Okay.

01:11:10Because you want to have a bit of everything.

01:11:12Okay.

01:11:12Mm-hmm.

01:11:13But you want to still define and keep a bit more the flavor.

01:11:17Good.

01:11:18That's it.

01:11:19Okay, I think we need a little bit more.

01:11:20A little bit more.

01:11:21Turn it like this.

01:11:21Yeah.

01:11:22You create the atmosphere.

01:11:24And after, from there, it's like a choreography.

01:11:26You put together all the steps.

01:11:27Yeah.

01:11:27And now we start to build the plate.

01:11:28Are you ready?

01:11:29Okay, I'm ready to build.

01:11:30Okay, let's build the plate.

01:11:32Okay.

01:11:34So what you want to do?

01:11:35You want to create this one in here.

01:11:40Open this.

01:11:41Here, come here.

01:11:42That's it.

01:11:43Yes.

01:11:44Not from here.

01:11:45Why have you got a bread knife?

01:11:47Bread knife.

01:11:47What's that for?

01:11:48Maybe because pasta is carbs anyway.

01:11:51I don't know.

01:11:54I like your watch.

01:11:55You like it?

01:11:56Yeah, it's nice.

01:11:56Yeah, because I put the color green and blue.

01:11:58Yeah.

01:11:59Like I'm dressed today.

01:12:00Green for the pasta and blue because I have a blue shirt.

01:12:02Everything has to be, you know, synchronized.

01:12:07Last one.

01:12:09Okay, I tell you, Shirley, this dish, this dish is a lot, like me.

01:12:14Like, you know?

01:12:14A lot.

01:12:15Yeah, it's a lot.

01:12:16You know?

01:12:17But the thing is, you want to handle with a bit of burrata on top because burrata gives,

01:12:22yeah, it's wrong.

01:12:23Go on, you keep going.

01:12:24Give that kind of thing and you put a bit with the hand because you want to put the burrata

01:12:28right in the middle.

01:12:29Okay.

01:12:30Now a bit of the...

01:12:31Can you put this one on top, please?

01:12:32The walnuts.

01:12:33Yes.

01:12:34Yes.

01:12:34The nuts.

01:12:36A bit of lemon zest.

01:12:37Lemon zest.

01:12:38Okay.

01:12:39Like this.

01:12:40No?

01:12:40Make sure mainly of the burrata, but a little touch everywhere.

01:12:44Look at that.

01:12:45Black pepper.

01:12:45Oh, my word.

01:12:46The last one.

01:12:47It's done.

01:12:47Here.

01:12:49And now?

01:12:50It's the recipe that keeps on giving, isn't it?

01:12:53Good.

01:12:54Despite the fact we're over time.

01:12:55Look at this.

01:12:56Very happy.

01:12:57Very happy.

01:12:57What's involved?

01:12:59He's called the boccone di Diovito.

01:13:01Bocconi mouthful because it's going to make your mouth...

01:13:04Okay, enough.

01:13:09Very good.

01:13:11Shirley, Shirley, Shirley.

01:13:12Wow.

01:13:13Are you ready?

01:13:13Yes, I'm ready.

01:13:15Has he cooked for you before?

01:13:17Er...

01:13:17Maybe.

01:13:18Has he?

01:13:19Oh, okay.

01:13:21Wow.

01:13:24Wow, okay.

01:13:26That's tantalizing.

01:13:26We'll go into that a little bit later on.

01:13:28I think we will.

01:13:29Do some delving.

01:13:30I feel like it's the second coming of Gennaro Cantalda.

01:13:33Yeah.

01:13:33So good.

01:13:34Now, while you taste, close your eyes and go for a journey.

01:13:39Yeah?

01:13:40Anyway what?

01:13:41Anywhere?

01:13:42Anywhere.

01:13:43And the other is the lightness of the lemon on top.

01:13:45Well, the Amalfi Coast I've never been to.

01:13:47But if the Amalfi Coast is like your food, it sure is beautiful.

01:13:52Thank you, Shirley.

01:13:52Presented well.

01:13:53Very good.

01:13:54Face divine.

01:13:55Yes.

01:13:56Well done, Vito.

01:13:57Well done us.

01:13:58Yeah, well done us.

01:13:59That's why I didn't hit you in the face there.

01:14:02Sorry.

01:14:03Right, we're going to see you right now with the event of the Shirley's Food Heaven and

01:14:06Fleet Hell.

01:14:06But first, Marcus Warrings heading to a farm to meet some fancy French chickens.

01:14:11Well done.

01:14:20Hey Alex.

01:14:21How are you?

01:14:22Very nice to meet you.

01:14:23Very nice to meet you.

01:14:23Good to see you.

01:14:24Thank you for letting me come and see you.

01:14:25I hear you're one of the best chicken farmers in the region.

01:14:28I like to think about it, yeah.

01:14:30I'm probably one of the best around here.

01:14:35Being French chickens, these guys expect gourmet food.

01:14:41Where'd you get this from?

01:14:42My grain.

01:14:43It's my grain.

01:14:43Oh, you grow it?

01:14:44Yeah, I grow it on my 17 hectares.

01:14:46So I mix it with corn and sunflower seeds and I use the chicken manure for adding some

01:14:53nutrients to the soil and I just wait for the rain.

01:14:56And it does itself?

01:14:57Yeah, it does itself.

01:15:01Look at this.

01:15:03That's great.

01:15:06What's the difference between the two different varieties?

01:15:10The black ones with a white head are called guinephals.

01:15:14Is it guinephal?

01:15:15Yeah.

01:15:16And they are coming from Africa.

01:15:17The brown chickens are called cunus.

01:15:20In Latin, they're called gallus.

01:15:22Why do they have no feather on the neck?

01:15:25It is because of the breed.

01:15:27It's a pretty usual breed for someone who's raising chicken in the outside.

01:15:31They have a pretty thick skin on the neck.

01:15:34Yeah.

01:15:34Not as thick on the breast.

01:15:36This chicken has a very big quantity of meat.

01:15:40There's not so much grease as well.

01:15:42Okay.

01:15:43There's a bit of grease under the skin.

01:15:46So when you cook it, actually, you can get this crispy skin.

01:15:51Yeah.

01:15:51And the moisture stays inside.

01:15:57As a student, I was taught the simple art of how to portion a chicken.

01:16:01And so before I taste this, I want to share the secret of breaking down a chicken with you.

01:16:08Let me tell you, this is an absolute game changer.

01:16:13When we buy our chickens in the supermarkets that are all portioned up, they can be quite expensive.

01:16:18But if you want to save some money, bite whole, break it down yourself and just use it in many

01:16:22different ways.

01:16:23And I'm just going to show you how that's gone.

01:16:25And it is very simple.

01:16:27You've got two wings, two legs, two thighs and two breasts and the carcass.

01:16:34Wings first.

01:16:36Break your skin.

01:16:37Pop it open.

01:16:38There's a knuckle.

01:16:40Just lift your knife through.

01:16:41There we have it.

01:16:42There's one chicken wing.

01:16:44Next up, legs and thighs.

01:16:46The key here is as you lift it up, you want to protect the breast.

01:16:51And by doing that, you want as much of this skin to stay next to the breast as possible.

01:16:56So cut close to the leg like so.

01:17:00Pop open the joint.

01:17:02You're not cutting through any bone at all.

01:17:04All you're doing is just cutting the skin.

01:17:06It's your chicken leg.

01:17:07It's your chicken thigh.

01:17:10Now to separate the two.

01:17:12Just put the leg skin side down and just feel for the knuckle.

01:17:16Again, just break the meat.

01:17:19So, and just find that joint.

01:17:23Okay, breasts.

01:17:25There's the breast bone right down the middle.

01:17:27I'm just going to cut gently to one side.

01:17:29And just follow the bone.

01:17:31What you've got to do is you keep your knife close to the carcass itself.

01:17:34It'll come off nicely.

01:17:36And that's the shape that we're all familiar with that we buy in our supermarkets.

01:17:39And I think in supermarkets now, we're buying more chicken without the skin on.

01:17:43And I think that the skin is the flavour.

01:17:45That's the best bit.

01:17:45And that's why I've started buying my chickens whole and breaking them down.

01:17:51And of course, what you're left with, you're left with this.

01:17:53Do not throw this away.

01:17:55This is the bit that you don't get when you're buying your chicken pieces.

01:17:58This is where the real value is.

01:18:01This is flavour.

01:18:02Chuck it in the freezer until next time you want to make that all-important gravy for your Sunday roast.

01:18:09Right, class dismissed.

01:18:13Now, I'm going to taste the meat.

01:18:16So, I've got my pan, just gentle heat.

01:18:19A bit of oil in the pan.

01:18:22Chicken in.

01:18:25So, what's your favourite chicken dish?

01:18:27My grandmother used to make the chicken wings inside a hot pan like you're doing,

01:18:32just with olive oil and salt.

01:18:34Okay.

01:18:34And she was adding, just at the end of the cooking, a bit of vinegar.

01:18:39That's it.

01:18:40I actually quite like chicken wings.

01:18:42They're great, aren't they?

01:18:43I worked in America, in upstate New York, and chicken wings in the bar with a beer, watching

01:18:48the game.

01:18:49Oh.

01:18:50It was great fun.

01:18:51That's it.

01:18:52Just gently turn them over.

01:18:53A little bit of colour.

01:18:55Not much.

01:18:57My second best is the thigh.

01:18:59Yeah.

01:19:00Slightly darker meat.

01:19:01Great in a little stew.

01:19:03Great in a sort of a Provencal style sauce.

01:19:06Fantastic roasting.

01:19:07There's so many things that the thigh really works.

01:19:10You can do pretty much everything.

01:19:11Yeah.

01:19:11You can.

01:19:15What's it?

01:19:16Beautiful.

01:19:17You nervous?

01:19:19Cool then.

01:19:20Bit hot.

01:19:23Look at that.

01:19:25It's beautiful and moist.

01:19:27Yeah.

01:19:27This is so good.

01:19:30What I'm tasting here is a really good flavoured chicken.

01:19:33It's got structure, but it also got flavour.

01:19:36And that's what I was here for.

01:19:37That's what I came for.

01:19:46He's really funny.

01:19:47He's a really funny guy.

01:19:48In real life, he's a very funny guy.

01:19:49I won't hear that.

01:19:51Thanks, Marcus.

01:19:52Right.

01:19:53Time to find out if there's food heaven or food hell for Shirley.

01:19:55It could be food heaven which was steak and cauliflower and vegetables.

01:19:59It could be food hell which was risotto.

01:20:03Thank you to everyone who voted.

01:20:05I can tell you that 68% of people.

01:20:07I know why I'm doing this pout on this look.

01:20:1068% of people want you to have heaven.

01:20:13Hooray!

01:20:14So let's do it.

01:20:16Right.

01:20:16Michelin star's Adam Smith, cook me a steak please.

01:20:19I'm going to get rid of that in the fridge.

01:20:23Right.

01:20:23What's the deal with cauliflower cheese?

01:20:25Why is that so exciting?

01:20:27Because I just think it's something that my grandmother used to make.

01:20:30And also carrot and turnip is a staple in our diet.

01:20:32You were talking about turnip earlier.

01:20:34Yeah.

01:20:35Chop it all up with lots of butter, fresh salt and pepper.

01:20:37You like all that?

01:20:38I like all that.

01:20:39Okay.

01:20:39And just cauliflower with my mum's lovely cheese all over it.

01:20:43It's yummy.

01:20:43Really?

01:20:44Yeah.

01:20:44You have said though that food is a bit like fuel.

01:20:47It is.

01:20:48You're not really...

01:20:48Like when I got home from work yesterday, four eggs.

01:20:51I just popped some spinach on the top, a bit of salt and pepper.

01:20:53Right.

01:20:53And some cheese in it.

01:20:55Well that's alright.

01:20:56You've been busy haven't you?

01:20:57Yeah.

01:20:58Very busy.

01:20:59Always busy.

01:20:59Do you like a restaurant?

01:21:00I love a restaurant.

01:21:01I like being waited on by a nice waiter.

01:21:04Because my mother had that kind of job when she was younger.

01:21:06Okay.

01:21:06So, you know, if you get to a nice restaurant and it's super kind, it can be a real experience.

01:21:11Yeah.

01:21:11And I'm really excited to go with Vito to your restaurant.

01:21:13Yeah, it'd be great to have you.

01:21:14For sure.

01:21:15So that's going to be quite nice.

01:21:16Do you like an experience in a restaurant?

01:21:17I love an experience, Shirley.

01:21:20I can tell.

01:21:21I like for many.

01:21:22Are you?

01:21:23I am.

01:21:24Shirley was just explaining to me what the rumba actually is.

01:21:28What the rumba means is a vertical expression of a horizontal desire.

01:21:32So think about that one.

01:21:34I've got it, Shirley.

01:21:36Footwork, flexibility, nice posture.

01:21:38Look at you over there doing your little thing with your pants.

01:21:41I mean, I think actually.

01:21:43While I make a cauliflower cheese.

01:21:44Actually, with your sway, I think you're going to make a really great dancer, I do.

01:21:48We'll have to talk to Strictly and see if we can get you on, won't we?

01:21:51Make that happen, Shirley.

01:21:52Yes, please.

01:21:56Shall we talk about wine?

01:21:57Yeah, why not?

01:21:58Why not?

01:21:59Make it sexy.

01:22:00I will of course make it sexy.

01:22:02Shirley, your wine should be just on the counter.

01:22:04There should be a glass for you there.

01:22:05So, with your heaven, I'm so pleased you've got heaven.

01:22:07I've got a Cabernet Sauvignon from Australia and it's from a place called Kunawara, which

01:22:11is the capital of Cabernet.

01:22:13And this wine, it's just so velvety and plush.

01:22:16It's one of those deeply delicious, mildly spicy, because they've had it in smoked barrels,

01:22:20but really rich and supple and delightful.

01:22:24It's, what should I say, it's Artan Reserva and it's £12.15 from the Co-op.

01:22:29It's one of those places that historically has been known for amazing quality fruit.

01:22:34The first people used to go down there all the time and it's a 27km stretch of red soil

01:22:38over limestone.

01:22:39That's the key to this perfect level of ripeness.

01:22:42How are you finding it?

01:22:43That's absolutely delicious.

01:22:45I do have to go to work after this.

01:22:47I'll be teaching a wonky chop-chop-char this afternoon.

01:22:50Oh.

01:22:50But this is absolutely fabulous.

01:22:52It is a bit like the black currant in the velvet ball gown that I promised.

01:22:55You always send me great wines though when I ask you.

01:22:57Yes.

01:22:57So, this is an exception as well.

01:22:59It's fabulous.

01:23:01Have you tasted yours?

01:23:02I haven't yet.

01:23:03I'm a bit busy, Shirley.

01:23:04You're a bit busy.

01:23:05There's a lot going on over here.

01:23:10You guys are actually doing dance classes.

01:23:12We are.

01:23:13Do you want to share our experience that we have together?

01:23:16Oh, yes.

01:23:17We are going to dance with us classes.

01:23:20It's all about, you know, having an experience.

01:23:22We start.

01:23:22We have lots of fun, of course.

01:23:24We have all the pictures with everyone.

01:23:25We dance with everyone.

01:23:27And in the future, we will kind of, you know, dine with everyone.

01:23:30Dine with everyone.

01:23:31Travel with everybody.

01:23:32Dance with everybody.

01:23:34And it's kind of honestly giving up, up, up and up.

01:23:37And now, during we are on tour, we're going to be on tour, dancing with everyone.

01:23:42And after night, we go for the show, you know, in the arena.

01:23:45So people will come.

01:23:46You could come, for example, to our classes.

01:23:48Maybe I will.

01:23:49You will have a full day experience.

01:23:51Because in the morning, you will come to dance with us classes.

01:23:53You have a little, you know, twirl, a little shimmy.

01:23:56And after in the evening, you can sit and enjoy me and Shirley dancing.

01:23:59I think it's enough about me dancing.

01:24:02I think Smith here needs to shake a bit.

01:24:06Or whatever they say.

01:24:07Oh, you won't.

01:24:08Go on, Vito.

01:24:09If you say so, Vito.

01:24:10Come on, let's shimmy.

01:24:11If it's with you, I'll go anywhere.

01:24:12Come on, then.

01:24:13What are you going to teach me?

01:24:14Okay.

01:24:15First, we'll do a beautiful bow.

01:24:16Okay.

01:24:17Now, spread your legs.

01:24:18I will.

01:24:18A bit soft in the knees.

01:24:20Put up.

01:24:21Chest up.

01:24:22Chest up.

01:24:22Beel and back.

01:24:22Yep.

01:24:23Let's go.

01:24:23And one, two, three, four.

01:24:26Yeah.

01:24:27I'm good.

01:24:27Yeah.

01:24:28I'm in the face.

01:24:30There you see.

01:24:31Look at that.

01:24:32He's moving.

01:24:33I'm loving it.

01:24:33Nice.

01:24:34And now you see a circle.

01:24:36Circle.

01:24:37Yeah.

01:24:38Okay.

01:24:39Anti-clockwise.

01:24:40Anti-clockwise.

01:24:40Now, design an infinity.

01:24:42Infinity.

01:24:43Oh.

01:24:43Sharon, when would you rate it?

01:24:45I would have to give him a ten for effort.

01:24:47No.

01:24:47Because that's remarkable.

01:24:51Very good.

01:24:52Very good.

01:24:53I appreciate it.

01:24:54Grazie.

01:24:56I want to know why you didn't have a go at that and give a little round shimmy.

01:25:00Shirley, have you not seen what's going on?

01:25:05Shimmy when you're walking.

01:25:06Shimmy when you're walking.

01:25:07You can do it.

01:25:08I've dropped things.

01:25:09I've dropped things.

01:25:10Right.

01:25:11That was cauliflower cheese.

01:25:13So, grilla.

01:25:14Lots of grilla, which is delicious.

01:25:15Nutty grilla.

01:25:16Some cheddar as well.

01:25:18And a bit of Dijon mustard.

01:25:21Wow.

01:25:21Went into that.

01:25:22That then gets chucked over a cauliflower, which has been blanched into the oven for about

01:25:27sort of 25 minutes or so.

01:25:29Then you've got some more veg.

01:25:31I was just squeezing some of this.

01:25:32So, now we're looking there, Adam.

01:25:33More wine for you, Shirley.

01:25:34More wine.

01:25:34A little bit more wine.

01:25:36Good lord.

01:25:37You like my wine, Shirley.

01:25:38I love your wine.

01:25:39I like your book.

01:25:40I am still a fan.

01:25:41The thing I love about it, it's got all these wonderful vignettes from Mum in it.

01:25:45It does.

01:25:45Giving you advice.

01:25:46Look, here we are.

01:25:47There we are.

01:25:47She's good.

01:25:48She's good.

01:25:49She's watching.

01:25:50Hello, Audrey.

01:25:52This is the second autobiography, isn't it?

01:25:54Yes.

01:25:54In 2017, I wrote my first Behind the Sequins and now I've just written, I had more confidence

01:25:59to write this book.

01:26:00Yes.

01:26:00So, but my mum was a big part of it.

01:26:03So, I do it all not in chapters but in steps.

01:26:05You know, your vertical posture will be chapter one, for example.

01:26:09And she writes a little bit at the beginning.

01:26:11I write some Shirley Shimmers at the end.

01:26:13So, I tried to make it look really interesting.

01:26:15I love that.

01:26:16Connective.

01:26:17And at the end, my mother writes a letter to me, 88 years old.

01:26:20She's never written as long a letter.

01:26:22It's normally best wishes.

01:26:23Love you, Mum.

01:26:24But this is like, it took me an extra day to do the audiobook with my mother's letter.

01:26:28I love that.

01:26:28You're visiting her every day back from tour when you can, aren't you?

01:26:31Every day I take my day off.

01:26:32It doesn't matter if I'm in Newcastle, I'll drive home to see my mum.

01:26:35I love that.

01:26:35But she is a big part of this.

01:26:36Well, it's a delight.

01:26:37Thank you, darling.

01:26:39You're a delight, Ollie.

01:26:40Oh, thank you.

01:26:40I'll take it.

01:26:41So am I.

01:26:41You're a delight too.

01:26:46Come on, back to me.

01:26:47Is that enough air time?

01:26:49Ta-da!

01:26:50Steak and...

01:26:51Well, that looks delicious.

01:26:52How many people would that serve?

01:26:54Just you, Shirley.

01:26:55Really?

01:26:56Yeah, you need to build up your calories for what's ahead.

01:26:58Anyway, feel free to try it.

01:27:00It might be a bit hot.

01:27:01It looks delicious.

01:27:02Sorry about the mess, Adam.

01:27:03It's not usually like this.

01:27:05Right.

01:27:06Well, you say that, Matt.

01:27:07It is usually like this.

01:27:07Well, it's very tender, I can tell you that.

01:27:09So I made a cauliflower cheese.

01:27:11Mmm.

01:27:11The recipe's on the website.

01:27:12We cooked the steak.

01:27:13Finished it in some butter, some thyme, some garlic, splash of Madeira.

01:27:17Get a nice kind of sweet glaze.

01:27:19And then a bit of stock.

01:27:20You can buy that kind of nice beef, sort of a Jew, beef glaze.

01:27:24Just a little bit of that at the end.

01:27:26How is it?

01:27:27There's no paddle big enough.

01:27:28I couldn't give you a ten.

01:27:29I don't know what that means.

01:27:3012.

01:27:30Oh, you've got padded!

01:27:32Oh, those!

01:27:33Those!

01:27:33Sorry, I thought that was another kind of, another one of your things.

01:27:39You're definitely a 12.

01:27:40Good lord, I've gone on off a different track this morning.

01:27:44That melts in your mouth, that the steak.

01:27:46Yeah.

01:27:48Just saying.

01:27:49Thanks.

01:27:51How about the wine?

01:27:51Do you like the wine?

01:27:52How's the wine with you?

01:27:52I've had three glasses of the wine.

01:27:54I know, you like that, don't you?

01:27:56Cheers.

01:27:57Wow.

01:27:58Have you got any you can take away?

01:27:59Yes.

01:28:00I'll give you a few bottles.

01:28:01Absolutely delighted to.

01:28:02Always.

01:28:03My wine hose is always locked and loaded for you.

01:28:05Always.

01:28:06And as a reminder, the tour starts on the 23rd of January, which I know is a Friday.

01:28:12I hope it goes well.

01:28:1430 shows.

01:28:15Keep your energy up.

01:28:17Keep him on a leash.

01:28:18Absolutely.

01:28:19This one eats a lot.

01:28:21I'm going to eat.

01:28:21He's looking after.

01:28:22It's not just a dancing tour, for me it's also a food tour, because I'm going to go around

01:28:25and eat every venue, every city.

01:28:27I can believe it.

01:28:29Yeah.

01:28:29Well, brace yourselves, he's coming to a town near you.

01:28:32That's all for us today on Saturday Kitchen Live.

01:28:35Thanks to Adam, Mandy, Vito, Ollie, and of course Shirley.

01:28:38All the recipes from the studio are on the website, bbc.co.co.uk forward slash Saturday

01:28:41Kitchen.

01:28:42I've got more Best Buy at you tomorrow morning at 10 on BBC Two, and I'll be back here live

01:28:45next Saturday with Tom Parker Bowles, Susie Lee, Adam Byatt and Clive Myrie.

01:28:50Enjoy the rest of your weekend.

01:28:51Bye for now.

01:28:51Bye bye.

01:28:52Thanks, y'all.

01:28:53Bye bye.

01:28:54Bye bye.

01:28:55Bye bye.

01:28:56Bye bye.

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 02: Matt Tebbutt, Adam Smith, Mandy Yin, and Shirley Ballas

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