S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 03 - video Dailymotion

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00:00:02Good morning, we've got a lively line-up of menu masterminds ready to deliver delicious comforting dishes with international inspirations

00:00:09along with a very healthy portion of entertainment.

00:00:13Sadikichi Live!

00:00:35Good morning, welcome to the show. Adam Byatt, Susie Lee and Tom Parker Bowles is specialist subjects of cooking foolproof,

00:00:42flavoursome feasts, and everyone knows Helen McGinn's specialist subject is wine, especially when it comes to rosé, annoyingly.

00:00:48Now, our guest today has already put one or two of the people in this studio under the Masterchef spotlights,

00:00:54but as well, Mastermind, sorry, that's why we rehearse.

00:00:58But as well as his role as a quiz show host, he's a newsreader and a BAFTA-winning global adventurer.

00:01:05Please welcome Mastermind's host, Clive Myrie.

00:01:10Wow, I've literally rehearsed that six times.

00:01:13I think my wife would quibble with the Masterchef delusion there.

00:01:16Not much of a cook?

00:01:18Erm, let's just say that my wife is a very, very good cook, so why would I take over the

00:01:22kitchen?

00:01:23Does it make any sense?

00:01:24100%.

00:01:24Absolutely.

00:01:25Now, Celebrity Mastermind is back.

00:01:28You can catch everything on iPlayer currently.

00:01:31You've done it.

00:01:32I have.

00:01:33You've done it, Susie.

00:01:34Really badly.

00:01:34Really badly?

00:01:35But it's OK.

00:01:36No, no one does badly, no one does badly.

00:01:38Oh, come on there, too.

00:01:40Don't give me that everyone's a winner.

00:01:42It's for charity.

00:01:42Everyone is a winner, it's true.

00:01:43No, it's not.

00:01:45But when are you coming on, then?

00:01:46I'm not dead.

00:01:47I would crumble.

00:01:48Come on.

00:01:48You'd be a winner, too, man.

00:01:50You'd be a winner, too.

00:01:51No, I wouldn't.

00:01:52I'd be awful.

00:01:54Anyway, we've also been enjoying you on Best Mites, going around on your jaunt, which could

00:01:59be seen as a jolly, going around the Caribbean.

00:02:01It could be, it could be, but it's very hard work, ladies and gentlemen.

00:02:04It's very, very hard work.

00:02:05Going around the Caribbean, talking to fantastic people, eating wonderful food, art, culture,

00:02:09music, literature, everything.

00:02:10Eating BAFTAs along the way.

00:02:12That was quite a nice little bauble, but we don't do it for the trophies.

00:02:15Do you not?

00:02:16No.

00:02:16Oh, come on, we all do it.

00:02:18Now, before we get on with the menu, you said in our research chats that January isn't

00:02:24for salads.

00:02:24You don't like a salad in your house.

00:02:26I love comfort.

00:02:27One, I'm from the north.

00:02:28Yeah.

00:02:29Two, I love comfort food in January when it's cold and freaking and horrible.

00:02:33So, I like a pie.

00:02:34It's pie January for me, not dry January.

00:02:36Nice.

00:02:37Pie January.

00:02:38It's good.

00:02:38So, I like something comforting, bitter mash, leeks on the side.

00:02:43Right.

00:02:43You know, I mean, that's what I like.

00:02:45Everything in a little container called a pie.

00:02:47Okay.

00:02:48But we've also, I mean, you're adventurers, so we've tasked our chefs to widen your horizons.

00:02:54Oh.

00:02:54Today.

00:02:55So, Adam, what have you got for Clive?

00:02:57We've got a great dish, actually.

00:02:58Nice family-sharing dish for the weekend.

00:03:00Clay-pot chicken.

00:03:01Mm-hmm.

00:03:01We've got barley, we've got beer, we've got loads of lemon juice, a little bit of heat

00:03:04in there from chilli.

00:03:05Then we're going to make a salad.

00:03:06Sorry, Clive.

00:03:06We're going to make salad with the legs, lots of lovely butterhead lettuce.

00:03:10It's an absolute winner.

00:03:12Comforting and a salad.

00:03:13Yeah, and really just, yeah, unctuous and lovely.

00:03:16Very nice.

00:03:16Susie, first time on the show, you've got a takeaway classic for us with a salad.

00:03:21Oh, yeah.

00:03:21So, it is a honey crispy chilli beef, so a real favourite.

00:03:25Mm-hmm.

00:03:25And then the salad option, but it's hot, is a stir-fried lettuce.

00:03:28Ooh, beautiful.

00:03:29That is delicious, that one.

00:03:30It is, absolutely delicious.

00:03:31Tom, how are you?

00:03:33I'm all right, how are you?

00:03:34I'm all right.

00:03:35Let's do this later.

00:03:36You're taking us to the Alps.

00:03:38To the Alps, exalted stodge, it's fat, it's carbohydrate, it's bacon, it's cheese,

00:03:43it's all melted together.

00:03:44It's tartar flesh.

00:03:45Of course it is.

00:03:46Salad?

00:03:47Salad.

00:03:47Yeah, on deep salad, a bit of bitterness to cut through that originally.

00:03:49Excellent.

00:03:50So, three salads for you.

00:03:51What you got, Hells?

00:03:53So, I've got all the colours, red, white and rosé.

00:03:56Ooh, nice.

00:03:57Because rosé is not just for summer.

00:03:59Let's just be clear about that.

00:04:01And they're all quite unexpected.

00:04:02The grapes are unexpected.

00:04:04So, hopefully you'll discover something you haven't tried before.

00:04:06Try January, you see.

00:04:07Try January.

00:04:08I love your pie.

00:04:09Pie, try January.

00:04:11Love it.

00:04:11No, we know it's pie, mash, leeks, all that business.

00:04:14What about Hell?

00:04:15Hell.

00:04:16You know what?

00:04:16The last few years, I've gone off mushrooms.

00:04:19I mean, I don't know why.

00:04:20Too many mushrooms.

00:04:21I don't know.

00:04:21I used to love them.

00:04:22Used to love them.

00:04:23Absolutely.

00:04:23I remember I was covering some really awful forest fires in Australia.

00:04:28And it was really difficult to find food where we were out in the back of the bush and everything.

00:04:32And one of the cameramen, he knew someone who lived on a farm.

00:04:35Went up there and he cooked up a breakfast for us.

00:04:38Mm-hmm.

00:04:40Mushrooms, scrambled eggs.

00:04:42I mean, sounds very basic and boring.

00:04:44Yeah.

00:04:45But when you haven't had much food for a while, it was utterly delicious.

00:04:49Okay.

00:04:50Little button mushrooms.

00:04:50And I can't eat them.

00:04:51Can't eat them anymore.

00:04:52Can't eat them anymore.

00:04:53Or maybe you can.

00:04:55What's going on Clive gets to the end of the show?

00:04:57It's down to you guys at home.

00:04:58Do you want him to tuck into a perfect pie?

00:05:00If so, I'm going to make a creamy chicken and tarragon filling.

00:05:03I'm going to pile that into some pastry.

00:05:05Oh.

00:05:05Top and bottom, of course.

00:05:07I'm going to serve the pie alongside a rich chicken gravy, some indulgent mash and leeks,

00:05:10which have been dressed in a vinaigrette and some crispy chicken.

00:05:13It's going to be yummy.

00:05:14Or do you want him to make room for mushrooms?

00:05:18Thanks, Tom.

00:05:19If so, I'm going to make a vegetarian take on a Hungarian classic, stroganoff.

00:05:23So I'm going to sauté plenty of umari-rich mushrooms with brandy, some creme fraiche,

00:05:27all tossed together with some egg noodles.

00:05:29Log on to the website and view the terms and privacy notices and have your say.

00:05:33Right, let's get on with salad number one.

00:05:35Salad number one.

00:05:36What are we doing, Anne?

00:05:38OK, so Matt, we're going to cook this clay pot chicken.

00:05:41I've got these fantastic clay pots that we have made for one of the restaurants.

00:05:45Do you have them made?

00:05:45Yeah, we have them made.

00:05:46Really?

00:05:47Yeah.

00:05:47Someone actually stood there and made them.

00:05:50I bought one of these many, many years ago.

00:05:52Chicken brick thing.

00:05:53Chicken brick.

00:05:53Yeah.

00:05:54From Habitat.

00:05:55Yeah.

00:05:56This is back in like the 90s.

00:05:59That's the 90s, isn't it?

00:06:00That was the inspiration, Matt, because there's a ceramic theme running through that restaurant.

00:06:05So it seemed appropriate.

00:06:07And this is a beautiful, sharing, generous, wonderful dish for Constance.

00:06:10So that's what we did it for.

00:06:12That's really Constance.

00:06:13This is your newest operation.

00:06:15Yeah, it is actually.

00:06:16Yeah?

00:06:16Yeah, it is.

00:06:17It's in the Fulham Pier project.

00:06:19I went along with Ollie once when it first opened.

00:06:21It was very, very good.

00:06:22Yeah, you did.

00:06:22Useful menu.

00:06:23Yeah, you did.

00:06:24You've been there, Tom.

00:06:25I've been there, yeah.

00:06:26Tom's been along and Tom reviewed it actually.

00:06:28I know, thankfully.

00:06:30It was a good review.

00:06:31It would have been very awkward today, wouldn't it?

00:06:33It would be.

00:06:34A very good restaurant, though.

00:06:35But I do get to eat your food, so that's also quite good.

00:06:37So I get to see yours.

00:06:39But yeah, it's going good.

00:06:40Thanks, yeah.

00:06:40And how's the rest of the Empire?

00:06:45Trinity?

00:06:46Well, Trinity has hit that magic, mythical milestone of 20 years, Matt.

00:06:52Oh, congratulations.

00:06:53Oh, brilliant.

00:06:53Yeah, I know, right?

00:06:54That feels like an utter privilege and an amazing.

00:06:58I have to say, I had lunch there in September with some friends and you've got one star there.

00:07:05And I genuinely came away and I said to some friends, and I'm not just saying this because

00:07:08you're here, it was one of the nicest meals I've ever had.

00:07:12It was...

00:07:13I honestly don't...

00:07:14You know when you eat food, and you've been to two stars, three stars, and you know,

00:07:18chefs with huge accolades and many, many Michelin stars.

00:07:21I don't think you could get any better.

00:07:24It really could.

00:07:25Yeah?

00:07:25It was, honestly, it was faultless.

00:07:27It was brilliant.

00:07:27Clive, if you haven't go, you must go.

00:07:29I would love to go.

00:07:30It's just up the road.

00:07:31I think, you know, a restaurant that's been there for 20 years, it just grows into itself.

00:07:34There's an organic evolution there.

00:07:36You know, it's turned into something incredibly special.

00:07:39Of course, it's grown over 20 years.

00:07:40It didn't start like that, but it's grown into what it is.

00:07:43I'm incredibly proud of it.

00:07:44Well, you should be.

00:07:45Yeah.

00:07:46Pretty amazing.

00:07:47It's a cool thing.

00:07:48I have to say.

00:07:48Love it.

00:07:49So we've got some veggies in here, Matt.

00:07:51Gonna put a little chilli in there as well.

00:07:53We've got some onion.

00:07:54We've got some celery, some carrot in there.

00:07:56We've sealed off this chicken.

00:07:57It's a small chicken.

00:07:58Yeah.

00:07:59A nice 1.2 kilo chicken.

00:08:00And we're gonna start to build this clay pot.

00:08:03Now, you don't need to use a clay pot like that.

00:08:06You can just use a nice casserole dish, nice heavy cast iron type casserole dish.

00:08:11And we're gonna go with the sort of theme of barley, right?

00:08:15So barley and beer.

00:08:16This has been soaked overnight.

00:08:17Really important.

00:08:18Otherwise, it just...

00:08:19Oh wait, it doesn't work.

00:08:20Just don't do that.

00:08:20It's a good reason to say.

00:08:22Soak the barley overnight.

00:08:23And barley gives that real unctuous...

00:08:25I think this time of year when it's cold, like barley's a beautiful thing, right?

00:08:29So, lovely barley soaked overnight.

00:08:31We're gonna go...

00:08:32Right, veggies.

00:08:33Just a little bit of colour on the veggies.

00:08:34And use the same pan as the chicken.

00:08:36So we get all those chicken flavours in the pan and that's delicious.

00:08:40So, in goes the beer.

00:08:41Use a nice pale ale.

00:08:43Don't use a sort of really bitter, dark beer because it would just be too...

00:08:47Be too overpowering.

00:08:48Okay.

00:08:48I don't want that.

00:08:48Okay.

00:08:49We're gonna put a head of garlic in there.

00:08:51We've got a little bit of bay and thyme and stuff tied up as well.

00:08:54Lemon juice going in there.

00:08:56Really important.

00:08:56Lots of lemon juice.

00:08:57Feels quite a lot.

00:08:59But at the end, it really cuts the fat of all that...

00:09:02All that richness of the chicken and the barley.

00:09:05But this is a fantastic dish.

00:09:06We serve this loads all the time at Constance.

00:09:08I developed it for Constance.

00:09:10No?

00:09:10You're right.

00:09:11That's the water.

00:09:12There it is.

00:09:13Water in there.

00:09:14There's no chicken stock required.

00:09:16Super simple.

00:09:17This is something everybody can do at home in a nice casserole pot.

00:09:21So this is on the menu at Constance.

00:09:25Where does the name come from?

00:09:27There.

00:09:28A wonderful lady called Constance Spry.

00:09:30She became the hero for us for that restaurant.

00:09:34And we sort of based everything around that.

00:09:36She was an amazing cookery writer.

00:09:39Incredible cookbook.

00:09:39Have you read that cookbook?

00:09:40Yeah, with Rosemary Hume.

00:09:41They created Coronation Chicken.

00:09:43That's right.

00:09:44That's right.

00:09:44What was it called?

00:09:45Yeah.

00:09:46And she was a ceramicist.

00:09:47She was a florist.

00:09:48And so it just really tied in.

00:09:50It was a fantastic wish to build a restaurant from.

00:09:52Okay.

00:09:52Super proud of that.

00:09:53Yeah.

00:09:55There we go.

00:09:56So in goes there.

00:09:57So you've got all that there.

00:09:58All the vegetables.

00:09:58In goes water.

00:09:59Lemon juice, beer.

00:10:00Chicken's in there.

00:10:01We've got an oven set to 200.

00:10:03We're going to go in for half an hour.

00:10:05It's a small chicken.

00:10:051.2.

00:10:06Yep.

00:10:06Doesn't take that long.

00:10:07In for half an hour.

00:10:08And then lid off for 15 minutes.

00:10:11Okay.

00:10:12I mean, it doesn't sound like a lot of cooking time, but you've got that.

00:10:15The lid on, right?

00:10:15It's a small chicken.

00:10:16And the lid being on gives us that extra sort of pressure and temperature.

00:10:20And because it's a clay pot like that, or a casserole, you've got that heat retention

00:10:24in the pan.

00:10:25So it really helps.

00:10:26Can I ask, is that the equivalent of a tagine?

00:10:30Or is it?

00:10:31Well, I guess in the way that it's got a lid and it's sealed up like that, yes, it cooks

00:10:35in the same sort of fashion.

00:10:36A Moroccan tagine chicken.

00:10:37Yeah.

00:10:37Okay.

00:10:38Absolutely.

00:10:38Right.

00:10:39We're just going to make a little dressing.

00:10:43Do that.

00:10:43I just need a spoon.

00:10:45Super Dijon.

00:10:46Loads of Dijon mustard.

00:10:47Because it's really rich, the chicken.

00:10:49And you want to put a lot of Dijon mustard in there.

00:10:52And like any...

00:10:53So I was quite surprised at the amount of mustard.

00:10:56But do you know what?

00:10:57I was over in France, I was cooking with this French chef.

00:10:59You're doubting me.

00:11:00Delicious, what was he saying?

00:11:02You're doubting me.

00:11:03No, no, I'm not dancing to you, but it looks like a lot.

00:11:05But then I...

00:11:05Do you know that delicious classical French mayonnaise?

00:11:08Yes.

00:11:09Mmm.

00:11:09He piled the Dijon mustard, this chef, into that.

00:11:13And that's what makes it so good.

00:11:15Yeah.

00:11:15It was just delicious.

00:11:16One...

00:11:16One third vinegar, three parts oil, and the Dijon mustard.

00:11:20But what we're going to do, this is the one that came out of the oven a while back.

00:11:25So we cooked one earlier because it takes that long to cook.

00:11:28So then we've got the top side of the dish there.

00:11:31We've got our chicken.

00:11:33Look at that.

00:11:33It just fills.

00:11:34You could just stick that in the middle of the table and everyone would be very happy.

00:11:37But what we're going to do, I'm going to try...

00:11:41Just take a little bit of the juice out of here and put that into the dressing as well.

00:11:47This is going to make our salad even more delicious.

00:11:50Just wash the leaves.

00:11:51That's it.

00:11:52And a few shallot rings in there as well, Matt.

00:11:53Really lovely.

00:11:54I like the...

00:11:55What do we call it?

00:11:56Butterhead lettuce.

00:11:57Butterhead lettuce.

00:11:58Floppy lettuce.

00:11:59English lettuce.

00:11:59Hot house lettuce.

00:12:00English lettuce.

00:12:01Yeah.

00:12:01A little bit of salt.

00:12:03And that's just a very classic dressing.

00:12:06Take three to one.

00:12:07Nice and simple.

00:12:08Lots of mustard.

00:12:09The mustard is the emulsifying element of that.

00:12:13Okay, so what we need to do is take our chicken, lift the chicken out, all the juices out into

00:12:20it as well.

00:12:21If I give you the legs, cut the legs like you would a raw chicken, just cut the leg like

00:12:27that.

00:12:28I want the drums, you want the thighs.

00:12:31You can pick those down, they can go through the salad.

00:12:34And then we can serve it in two parts, you see.

00:12:36We use the lid to serve the salad with the thighs and then we use the drums as well.

00:12:41And then we serve that for a table of four.

00:12:42It's really nice.

00:12:43Beautiful.

00:12:44It's a good size, right?

00:12:45Good size for four.

00:12:47Yeah, because of all the extra, all the barley and everything else.

00:12:50Yeah.

00:12:50Gubbins.

00:12:51Gubbins.

00:12:52I love the word.

00:12:54Gubbins.

00:12:54But look how moist that chicken has remained because of all the moisture and the beer we

00:12:59cooked it and stuff like that.

00:13:00So as long as the, alongside the restaurant's empire, you're writing a book.

00:13:06Oh, yes.

00:13:07I've written a book actually, to be honest, Matt.

00:13:10It is done.

00:13:11I mean, it's with the publishing house now.

00:13:13Okay.

00:13:13But I mean, I never thought I would ever get the privilege of writing a book and documenting

00:13:1920 years of Trinity.

00:13:20But I have.

00:13:21And I have to say, it's been, it's a huge body of work.

00:13:25Yeah.

00:13:25And it's been incredible.

00:13:26And it comes out later this year.

00:13:28I'm super excited.

00:13:28Excellent.

00:13:29Look forward to seeing that.

00:13:29And also, you're doing these brilliant things on YouTube.

00:13:33Yeah.

00:13:33I mean, I, I, honestly, we were talking about this earlier.

00:13:36The carrots.

00:13:36When they, when they pop up on Instagram.

00:13:39Yeah.

00:13:39You just then want to eat it.

00:13:39You stop and you watch.

00:13:40It's so good.

00:13:41It's so beautifully done.

00:13:42You're really kind.

00:13:43I, let's squeeze out.

00:13:44I'm not being kind.

00:13:45It's just great.

00:13:46But listen, you know, I, I started the, the whole social thing really just to, as a,

00:13:52as a kind of difference to PR, to be honest with you.

00:13:55I just wanted to, I wanted to tell the story of my restaurants myself rather than with a

00:13:59PR company.

00:13:59Yeah.

00:14:00So I started doing some social and it kind of grew into this thing and now it's become

00:14:05far bigger and a little ecosystem of itself.

00:14:07So it's kind of like, it's, it's amazing.

00:14:09Could you chop me a little bit of parsley?

00:14:10Oh, lovely.

00:14:11Done it, Chef.

00:14:11Done it.

00:14:12Yeah.

00:14:12See how that barley swells and absorbs all the amazing liquids.

00:14:17Absolutely delicious.

00:14:18And the lemon's prominent.

00:14:19The chilli gets chopped and goes back in.

00:14:22All right.

00:14:23There's the barley.

00:14:26Yeah, but it's, it's turned into something great, but I'm glad you like it.

00:14:28Oh, there's honestly, there's so good.

00:14:29I really, I really enjoy doing it.

00:14:31And, and it's literally, Matt, I cook what I want to cook.

00:14:34I just cook.

00:14:35It's my little happy place.

00:14:36I just cook whatever I want.

00:14:37But it, I mean, must take up a lot of time as well.

00:14:39Not really.

00:14:40No, it's about six, seven hours every couple of weeks.

00:14:42Okay.

00:14:43And, but it's, it's joyful.

00:14:44I enjoy it.

00:14:45I love cooking and it's, it's my little thing.

00:14:47So yeah, it's a good thing.

00:14:50Right.

00:14:51Other than that, we're just getting on with it, building our team, doing our thing and enjoying

00:14:55ourselves, trying to make the best restaurants we can and clay pot chicken.

00:14:58There you go.

00:15:00Clay pot chicken and?

00:15:02And a salad.

00:15:09It is a warm salad.

00:15:10It is a warm salad.

00:15:11It is a warm salad.

00:15:12And that's all the difference.

00:15:12That's the big difference.

00:15:13Right.

00:15:13If you, if you plate some of that.

00:15:15Yeah, I'll plate some for the, for the guests.

00:15:18Uh, Tom.

00:15:19What are we drinking, Tom?

00:15:21The wine.

00:15:22The wine.

00:15:22What are we going?

00:15:23So for this one, we've got a Cote de Rhone village, which obviously, uh, it's probably

00:15:30better known for its red wines and its white wines.

00:15:32This one's from Morrison's the best.

00:15:34It's 10 pounds.

00:15:35And you'll see on the label, it says Sable.

00:15:38And that's the name of one of the, there are 21 villages that can put the name of the

00:15:43village on the label because it's a slightly better mark of quality.

00:15:47So the, you know, slightly stricter production better quality grapes and the soils around

00:15:52here are quite sandy.

00:15:53So it really works for the grapes that are here.

00:15:56So you've got Grenache Blanc in here.

00:15:58You've got Claret, which adds a real zip of freshness.

00:16:02And then you've got Roussan as well, which I know you love the Roussan grape, Adam.

00:16:06This is quite up your street.

00:16:08I love Roussan and it's that, I love Chondria and I think that's great.

00:16:11Yeah.

00:16:11So we're in the Southern Rhone here, but don't always think of it as a place for red because

00:16:17whites are really nice, especially if you need a white with a bit more richness to it.

00:16:21And this does, it's got the freshness, which you need, but also it's got some muscle too.

00:16:26So for 10 pounds, you get a lot of wine for your money.

00:16:30It's a tenner.

00:16:31I always come on the show and think, where do you find it?

00:16:33I was going to say the same thing.

00:16:34I'm ending up burning, I don't know, a little bit more.

00:16:37Oh, no, no, no, you don't need to smell it.

00:16:39You don't need to smell a lot.

00:16:40A little oak in there?

00:16:41So a tiny bit, exactly, but it doesn't, it's not that it tastes of oak,

00:16:45it's just that it adds a bit more richness.

00:16:47Yeah, because it's structure.

00:16:48The oak should be like seasoning.

00:16:49How's the food?

00:16:50See, this is what Adam always does, acidity.

00:16:53Lovely.

00:16:53Great cooking.

00:16:54Just acidity, man.

00:16:56Chicken is so tender.

00:16:57Good.

00:16:57Happy with that, Clive?

00:16:58Oh, very, very nice.

00:17:00And the warm salad too.

00:17:01Right.

00:17:02And the warm salad.

00:17:02In January.

00:17:03In January.

00:17:04Who knew?

00:17:05That chili's got a bit of...

00:17:07Yeah, it's warm.

00:17:08They're really warm.

00:17:09That's your thing, isn't it?

00:17:10But it's quite nice, because it lifts the whole thing up a little bit.

00:17:12And Susie, remind us what you're doing in a bit.

00:17:13I am doing honey, crispy chilli beef and a stir-fried lettuce.

00:17:17Excellent.

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

00:17:19Do you prefer Clive's idea of food heaven, a comforting chicken and tarragon pie with mash and chicken gravy,

00:17:24or his idea of food hell, a rich mushroom, strong enough, perfect for a cold winter's day?

00:17:29Log on to the website now and have your say.

00:17:31Right, we're heading to Thailand now with Rick, and he's having a quick pit stop before taking train snacks to

00:17:37a new level.

00:17:38Take a look.

00:17:44Here at the Poj Spa Car restaurant, they make another iconic Thai dish, the green curry.

00:17:50The restaurant has been here since 1925, owned by the same family, and it means the prince's chef.

00:17:57Natamon, who is the current chef and owner, told me that her grandfather cooked for the royal family,

00:18:02and after his retirement, opened this restaurant so that his recipes could continue to be preserved and shared with others.

00:18:09She's already fried off some chicken in an aromatic paste, sweetened with sugar and coconut milk,

00:18:15and now it's baby aubergines, lime leaves, chillies and pea aubergines, very popular in green curries.

00:18:22The last thing she does before serving is to add some fresh basil and let the leaves wilt.

00:18:28It's served with plain boiled rice, and it's still a dish fit for a king.

00:18:33Now, this is a fried chicken green curry as opposed to a green curried chicken.

00:18:39That just simply means the chicken is fried rather than cooked in the curry, and it's a much drier curry.

00:18:45It's deliciously fragrant, and I love this restaurant.

00:18:49It's just got a patina about it.

00:18:51I mean, it's been 80 years in the same family, but it's got lovely old pictures of the royal family,

00:18:57and there's little certificates and old pictures of Bangkok.

00:19:01I love it.

00:19:04I'm taking the train from Bangkok and making my way to Wahin.

00:19:08I was pretty tempted to hire a car and drive, but someone said,

00:19:12you must be utterly mad.

00:19:14Take the train, have a meal on board, a few cold beers and enjoy the landscape.

00:19:21And my advice is to always listen to those who know.

00:19:24No sooner had we set off than my thoughts turned to food,

00:19:28especially as I could smell the aroma of fried prawns, garlic and chilli wafting down the carriage.

00:19:34After all, what's a man supposed to do?

00:19:37Just give in to temptation and order today's specials.

00:19:43I've come to the conclusion that it's virtually impossible not to get good food in Thailand.

00:19:49I mean, even on a train you eat well.

00:19:52I mean, here I've got some crispy fish in a salad with a little fish sauce, lime juice and chilli,

00:19:59of course.

00:20:00And some deep fried prawns and fish with some pepper sauce.

00:20:05Just reflecting on this one.

00:20:09Delicious.

00:20:11In Britain, on a train, what would I be getting?

00:20:16Well, if I was lucky, I'd get a bacon back with tomato ketchup.

00:20:20That is, if it hadn't run out, or the microwave hadn't broken down.

00:20:32It took about four hours to get to Wahin, a place I've seen growing year by year since the mid

00:20:38-80s.

00:20:39But like everywhere I go, it's the food that's important.

00:20:42And I always think that Wahin is synonymous with oyster omelette.

00:20:46It's got to be the most popular dish around here.

00:20:49First of all, they blanch these sweet little oysters before putting them with beaten egg.

00:20:55I love the look of this dish. It's really, really simple.

00:20:58I can do it at home, no problem.

00:21:00I'm very interested in the way she just very quickly braises the oyster in a little simmering water first.

00:21:06And with the egg yolk, she puts some fish sauce and some finely chopped spring onions.

00:21:11All cooked so quickly, then she just divides it into four.

00:21:15Can't wait to try that.

00:21:18Now this is the pitbull terrier of the prawn world, the mantis shrimp.

00:21:23It's extremely aggressive to other mild-mannered prawns, but it's highly regarded round here for its taste.

00:21:30The popular way to eat it is with crispy garlic and chilli.

00:21:34So one, our cook, who looks a bit like a Thai rock chick, has already fried off some garlic and

00:21:40chilli before adding pieces of mantis shrimp.

00:21:43Actually, the mantis shrimp survives by lying in wait for other prawns and then out comes his tongue, which flies

00:21:50out at such a speed that it stuns its unsuspecting victim, which he then gobbles up.

00:21:58To finish off, one adds some sugar, salt and lime leaves.

00:22:02The best thing about this dish is the crispy garlic and chilli, an idea that can be adapted to so

00:22:08many other fish dishes.

00:22:10The thing that's very much impressed me, and that's what I started to feel watching the cooking be made, is

00:22:16I think this restaurant is better than it was 10, 11, 12 years when I last came here.

00:22:22It's cleaner, the cooking's better, the tastes are better.

00:22:26And isn't that great in this time of sort of general gloom, when everybody's sort of recession and no fish

00:22:33and all this sort of thing, when people, things are getting worse, to come to somewhere like Wahin and say,

00:22:38it's better.

00:22:43I'm not sure that the night market here is better. It used to be full of food stalls all vying

00:22:48with each other for custom.

00:22:50Sure, some of them are still here, and this lady is making murtabak with bananas and condensed milk. A British

00:22:57influence, maybe?

00:22:57I got talking to a chap called Maiti, who I discovered by chance to be a bit of a foodie.

00:23:04Is this a Thai dish, then?

00:23:06Um, not really. It's basically Indian food, Indian snacks, but we adopted Chinese, Indian and many things, and then we

00:23:14flavour into our own Thai taste.

00:23:17But it's originally from India.

00:23:19We have, like, original Thai food, and when time goes by, we adopt, like, Indian culture, Chinese culture,

00:23:26and we live in harmony, right? Then also food also reflected as a harmony of living as well.

00:23:32So, what I do notice, Maiti, this time, there seems to be far fewer food stalls.

00:23:38Right. I would say like this. Basically, here is originally for the local people to enjoy dining,

00:23:46a kind of socialising here with all the street, like, food, full of food.

00:23:51But now today has been changed in the sense that they become more commercialised and modernised it by which food

00:24:01product has been gone away.

00:24:03And the local people seem to prefer going to the shopping centre, leaving this street for foreigners and tourists, basically.

00:24:18Thanks, Rick. Right, I'm going to transport you from Thailand to the Caribbean now.

00:24:22Now, we've been showing Clive's Caribbean series in Best Bites over the last few weeks.

00:24:25And it kind of inspired me to make this, so we're going to do some little Caribbean salt cod fritters,

00:24:31with a little charred mango and pineapple salsa, which, Tom, you're going to take care of.

00:24:37Oh, wonderful. Thank you very much.

00:24:38All right, so if you could blister and burn the pineapple and the mango.

00:24:42No pressure, Tom. No pressure.

00:24:43And then there's, what chilli have we got? One of your favourites.

00:24:45We've got a scotch bonnet. Scotch bonnet.

00:24:48Fruity and hot. Perfect. Absolutely.

00:24:50My mum would be proud, Tom. Oh, thank you.

00:24:52All right, so I'm going to put together these fritters.

00:24:55Now, this is salt cod. Doesn't look that appetising right now.

00:24:58It's also hard as you like, and you can't eat it in this state.

00:25:03Don't do that. Don't do that. I mean, some people might try it.

00:25:06Sorry, is that? There you go. Can you see that? There you go. Keep up.

00:25:11So, what you want to do is, if you get hold of it, you can either do it yourself, get

00:25:14some fresh cod, salt it quite heavily,

00:25:16leave it in the fridge for a while, or if you can buy this, then put it into cold water,

00:25:21bring it up to a boil, drain the water into cold water.

00:25:25You do that three or four times, depending on, and you just taste it and see how.

00:25:28So, it's always going to be salty, but it loses a lot of its salt.

00:25:32Right, and it makes it edible, basically.

00:25:35OK, so into here I've got some peppers, some red peppers, some yellow peppers.

00:25:39Very colourful, very Caribbean. Right.

00:25:42There's garlic going on in here, there's spring onion, there's a bit of chilli.

00:25:47That's quite a lot, isn't it? That's a chunk.

00:25:49That is quite a lot. There we go, there we go.

00:25:52A bit of thyme, onions, spring onions. Did you have these when you were in the...?

00:25:56Oh, God, yes, absolutely. And I had this growing up.

00:26:00Oh, yeah?

00:26:00This is a staple in Caribbean households.

00:26:02Uh-huh.

00:26:03So, this is something that we would have particularly on a Sunday morning.

00:26:08OK.

00:26:08You know, so a bit of a sort of weekend sort of dish.

00:26:10Mm-hm.

00:26:11It's also what you would have at Christmas time as well, in the morning, Christmas morning.

00:26:16Really?

00:26:17And Easter too.

00:26:18OK.

00:26:18Yeah, salted cod.

00:26:20Salted cod.

00:26:20Absolutely delicious.

00:26:22Right, so I'm going to blitz this up while we get on with this.

00:26:25Let's talk about Celeb Mastermind.

00:26:27Yeah.

00:26:27So, it's currently on air.

00:26:29It's on air now, yeah.

00:26:30It's been on over Christmas, doing really well, which is wonderful and an incredible array

00:26:36of celebs who've been willing to sort of submit themselves to the torture.

00:26:41It's terrifying.

00:26:42I mean, TV is terrifying anyway.

00:26:45Yeah.

00:26:45But then with that spotlight and the music, you're really ramping up.

00:26:50That's the thing.

00:26:50You're at home.

00:26:52You're with the family.

00:26:53It's all very comfortable.

00:26:55Yeah.

00:26:55You've got something, you know, a little glass of what you like and you're sitting there

00:26:58on a Monday night for Quizzy Mondays.

00:27:01Quizzy Mondays.

00:27:01And you're sitting there, Quizzy Mondays, and you're sitting there and you're thinking,

00:27:04yeah, that's really easy.

00:27:05I could do that.

00:27:06I could do that.

00:27:07Trust me.

00:27:07You can't.

00:27:08In front of me, in front of me for two minutes in that studio, you'd forget your own name.

00:27:14Yeah, I bet.

00:27:15You would forget your own name.

00:27:16It's like the cube.

00:27:17Exactly.

00:27:18And that's the thing, you see, so we factor all that into it, the atmospherics, the torture

00:27:24of me asking these questions so quickly, the clock as well.

00:27:27Remember, no other quiz has a clock, you know?

00:27:31Is that your USB?

00:27:32That's my USB.

00:27:33There is no other quiz with a clock.

00:27:35And you're on your own, and that's what makes it so scary.

00:27:39So no matter how easy the questions might seem, to be there in front of me is horrible.

00:27:45Okay, you're really selling it to me.

00:27:49So what about specialist subjects?

00:27:52Some of them are very niche.

00:27:53You must look at some of them and go, really?

00:27:55No, no.

00:27:56Really, are you sure?

00:27:57Not at all, not at all.

00:27:58Oh, come on.

00:27:58I look at all of them and I think, this is what Britain is about.

00:28:02Can you imagine the flora and fauna of the Galapagos Islands?

00:28:06Okay, that's highbrow.

00:28:08That's my highbrow.

00:28:09That's amazing, yeah.

00:28:10But if you're going to the celebrity ones, you've got, I don't know, the Year of Song, Robert Schumann.

00:28:14Okay.

00:28:15You've got, I don't know, the sharks.

00:28:19Sharks?

00:28:19All kinds of sharks.

00:28:21Sharks.

00:28:21Sharks, yes.

00:28:22I mean, I learned so much being on this show because of the different sort of interests that people have.

00:28:27And that's just a wonderful, wonderful thing.

00:28:29Okay.

00:28:29Helen, you chose quite a broad specialist subject.

00:28:34That would say silly.

00:28:35No.

00:28:35Not me.

00:28:37No.

00:28:38Okay, so where I went wrong, if I did my specialist subject was Jackie Collins.

00:28:43Yeah.

00:28:43Who I love and adore, all her books.

00:28:46So I did the Hollywood series.

00:28:48Yeah.

00:28:48So that's five novels.

00:28:49And each novel is about 600 pages long.

00:28:53So I read them over the summer.

00:28:55And when I got there, the person who won did one film.

00:28:58Yeah.

00:28:58And I remember thinking, I could have watched that on the way.

00:29:01This is it.

00:29:02This is it.

00:29:03I took it too seriously.

00:29:04Too literally.

00:29:05No, no, no, no, no.

00:29:06You did not take it seriously.

00:29:07But it was genuinely.

00:29:09You've got to take it seriously.

00:29:10That's the whole point.

00:29:11It was genuinely one of the most terrifying, but ultimately funniest things I've ever done.

00:29:16It was such good fun.

00:29:17How was your experience, Susie?

00:29:18You chose quite a broad subject.

00:29:20Yeah.

00:29:20So I went with Bridget Jones and I thought that's great.

00:29:23And then sort of catch up researchers like weeks into it before it started.

00:29:27They're like, oh, and the books.

00:29:29I was like, sorry, what?

00:29:31So three movies, five books, which are completely different plots.

00:29:35Yeah.

00:29:36And there was one, there's a picture of me going like this to you going, and I thought you

00:29:40were asking me a rhetorical question.

00:29:42And the lights had to go up because I was completely stunned.

00:29:46Yeah.

00:29:47Yeah.

00:29:47So it was for charity.

00:29:48It was amazing, but hilarious.

00:29:50Literally.

00:29:51It is hilarious.

00:29:51I laughed through the whole thing because I was like, yeah.

00:29:53Adam, what would you do?

00:29:55Would you do it?

00:29:55Funny enough, I've not done that.

00:29:56Because I know lots about food and restaurants.

00:30:00Restaurants of the 90s, that would be my secret.

00:30:02Oh.

00:30:03That sounds wonderful.

00:30:04That's a good one.

00:30:04I feel very confident in that genre and very weak elsewhere.

00:30:09What about you, TPP?

00:30:11I would do the life and times of Matt Tebbitt.

00:30:16That's quite a narrow field.

00:30:18It's a long one.

00:30:18Oh, no, it's not.

00:30:20It's a few, yeah.

00:30:21Oh, yeah, you've got a few more, haven't you, that nobody else knows.

00:30:24That sounds really good.

00:30:26Really, really good.

00:30:29Right, how are you doing?

00:30:30Charring away nicely.

00:30:31Shall I...

00:30:32It's going to be quite spicy.

00:30:34It's quite spicy.

00:30:35Spicy's good.

00:30:36Spicy's good.

00:30:36All right.

00:30:37Lovely.

00:30:38So what other highs and lows have you had during MasterChef?

00:30:40When do you mastermind?

00:30:43Why am I keeping MasterChef?

00:30:44I'm so sorry.

00:30:45You're the guy with the onions and the knife.

00:30:47Oh, my...

00:30:47Not me.

00:30:48Sorry.

00:30:50You know what?

00:30:50There have been so many, so many wonderful highlights.

00:30:53What I like is having celebrities on,

00:30:54and you learn something new about them.

00:30:58You know, there is a public persona that a lot of these people obviously have.

00:31:02That's why they're celebrities.

00:31:03Yeah.

00:31:03Someone like Stuart Pearce, for instance.

00:31:05I mean, he is a former England player.

00:31:08Played for Manchester City, my team.

00:31:11Wonderful, wonderful guy.

00:31:13Yeah.

00:31:14And his nickname on the pitch is Psycho.

00:31:17Yeah.

00:31:18Nice.

00:31:18He's tough in a tackle.

00:31:19Yeah.

00:31:20He's a great guy.

00:31:20He is the sweetest guy you have ever come across.

00:31:24Really?

00:31:24Off the field.

00:31:25Off the field.

00:31:26And especially subject was the history of punk music.

00:31:30Okay.

00:31:30Punk rock music, yeah.

00:31:31Absolutely brilliant.

00:31:32Michael Bradley, bass player of The Undertones.

00:31:35Yeah.

00:31:35Kicks, remember that?

00:31:36Yeah, yeah.

00:31:37You know, they're pretty sort of right...

00:31:39They're not going to mess around, that band.

00:31:41Yeah.

00:31:42His special subject was A Wonderful Life, the film.

00:31:45Really?

00:31:46Whoa!

00:31:48Christmas movie.

00:31:49Really?

00:31:49That's so lovely.

00:31:50It's brilliant.

00:31:50They're so, so good.

00:31:51Actually, do you know what?

00:31:52That's kind of...

00:31:53I'm thinking now, one of my favourite movies is Mary Poppins.

00:31:56Yeah.

00:31:57Special subject.

00:31:58Right?

00:31:59Mary Poppins.

00:32:00That is such a pleasure.

00:32:00I'm sorry Helen, are you laughing at that?

00:32:02You can't laugh at me in this day and age, if I come out with something like that.

00:32:06I don't know why that's funny.

00:32:08I was not expecting that.

00:32:10Tell the class.

00:32:10I was not expecting that.

00:32:12An extra bit of chilli.

00:32:13Feed the Birds.

00:32:14One of my favourite songs ever.

00:32:17What?

00:32:17Feeding the Birds.

00:32:18Of all the songs in it, Feeding the Birds.

00:32:20Is it tougher to go?

00:32:22Are you going to sing it?

00:32:24No, I'm not going to sing it.

00:32:24I'm just...

00:32:26What else?

00:32:26Star Wars?

00:32:27You know, the three good ones.

00:32:29The three...

00:32:29Yes, indeed.

00:32:30The ones that you and my generation?

00:32:33No.

00:32:33Those three.

00:32:34Absolutely.

00:32:35The rest of them...

00:32:36What's been really good as well about it, and you know, we were joking about it a little

00:32:39bit earlier.

00:32:40You know, everyone's a winner, blah, blah, blah.

00:32:41But actually, they are...

00:32:43Listen, man.

00:32:44In the last five years I've been presenting the show.

00:32:46Yeah.

00:32:46We have raised close to a million pounds for charity.

00:32:50Really?

00:32:51A million pounds for charity.

00:32:53Nice.

00:32:53So people willing to come on, subject themselves to the whole nightmare of being in the black

00:32:58chair.

00:32:59Now you're making me feel bad.

00:33:00It's done some good.

00:33:02Absolutely.

00:33:03And it's great entertainment as well.

00:33:04And you can watch it all on iPlayer, folks.

00:33:07No question.

00:33:08This looks amazing.

00:33:09Good sell.

00:33:11Oh, wow.

00:33:11Oh, really?

00:33:12Yeah.

00:33:12What, like, what, even too strong for you?

00:33:15Mm, mm, mm.

00:33:16Okay.

00:33:16Am I allowed to tuck in?

00:33:17Yes, you can tuck in.

00:33:18It might be quite hot, Clive, so watch yourself.

00:33:20Thank you for your help there.

00:33:22Oh, yes.

00:33:22Well, I saw that scotch bonnet go in there.

00:33:24Nice.

00:33:24There's a big chunk.

00:33:25Oh, half.

00:33:26Half, half.

00:33:27If you're going to do this at home, you don't need a half.

00:33:29What do you want me to make at the end of the show?

00:33:31Would it be Clive's food heaven?

00:33:33Chicken pie?

00:33:33Mmm.

00:33:34If so, I'm going to make a creamy chicken and tarragon filling.

00:33:36I'm going to pile that into pastry and serve alongside a rich chicken gravy.

00:33:40Indulgent mash, leeks dressed in a vinaigrette and some crispy chicken skin.

00:33:44Or will it be as food hell mushrooms made magic, kind of, in a delicious stroganoff?

00:33:50So, I'm going to make a vegetarian take on this Hungarian classic using plenty of umami-rich

00:33:53mushrooms and brandy, some creme fraiche, all tossed together with some egg noodles.

00:33:58The choice is yours, log onto the website now and have your say.

00:34:01How's the fritz?

00:34:01Alright?

00:34:02Delicious.

00:34:03Yeah?

00:34:04Delicious.

00:34:04The salt cod coming through is wonderful.

00:34:07Balanced off with the veggies on the side.

00:34:09Delicious.

00:34:10Super spicy.

00:34:11Well done, sir.

00:34:11My mum would be very pleased with this.

00:34:13Yeah?

00:34:13Very pleased, yeah.

00:34:14I guess when you go around the Caribbean and you try these, this is going to be different

00:34:17in every household though, right?

00:34:19They can all have their own recipes and...

00:34:20You might have the old little touch that's slightly different.

00:34:24A different bit of veg or whatever in this little garnish on the side.

00:34:29But by and large, actually, the recipes are pretty constant.

00:34:31Okay.

00:34:32So, most households will do it in exactly the same way.

00:34:35Yeah.

00:34:35We'd probably flatten down this.

00:34:37I mean, you've got a bit of a ball there.

00:34:39We'd probably flatten down this so it's more of a fritter flattened down.

00:34:42Take note.

00:34:44Yes.

00:34:44No, no.

00:34:45My mum should have been in touch.

00:34:46He's done it all wrong.

00:34:48Clive?

00:34:48Tell them.

00:34:49Tell them.

00:34:50Okay.

00:34:51Yeah.

00:34:51Right.

00:34:52So, you enjoy the rest of that.

00:34:53We're going to head off now to Ireland with Anna Hall.

00:34:55And she's on the Wicklow Coast getting a taste of Laura Whitmore's guilty pleasure.

00:35:06You moved to London so long ago now.

00:35:09Yeah, I went for one year and it kind of just sucked me in.

00:35:11Same.

00:35:12Yeah.

00:35:12One year and I thought I'd be back home.

00:35:14But also, I'm very lucky.

00:35:16Like, if you think about it, this is the Irish Sea here.

00:35:18The next stop is Hollyhead.

00:35:19Yeah.

00:35:19So, it doesn't feel that far away.

00:35:21Do you remember the first time I said to ma'am, I'm going back home?

00:35:24Yeah.

00:35:24And I went to London.

00:35:25Yeah.

00:35:26Oh.

00:35:28So, what's the one food item that you always miss when you're in London?

00:35:32I'm so mortified to say this to you, Anna, because you're a chef.

00:35:36So, when I bring my mates from the UK over to Ireland, I'll bring them for an authentic Irish

00:35:41dish called the chicken fillet roll.

00:35:46Absolutely.

00:35:47You just can't get it in London.

00:35:48I'm going to bring you for one as well.

00:35:50Yes.

00:35:50There's a place just down here.

00:35:51Do you want to come?

00:35:52Let's go.

00:35:52Yes.

00:35:57Chicken fillet rolls have become something of a trend in Ireland.

00:36:00They are basically a takeaway breaded chicken in a roll that's found in most shop deli counters.

00:36:06And it's a much loved lunch staple.

00:36:10So, chicken fillet rolls is my favourite thing.

00:36:12I gave up chicken two years ago.

00:36:15But, I think you've got something for me today.

00:36:17I do indeed.

00:36:18What have you got?

00:36:18I have your vegan chicken fillets.

00:36:21I've been trying for ages.

00:36:23I've been trying for ages.

00:36:23I'm just trying to, I'm like, at some point they'll do a plant based one at some point.

00:36:26This is my first plant based chicken fillet roll.

00:36:28Better be good.

00:36:28Maybe this will be a thing.

00:36:30Deadly.

00:36:30All right.

00:36:31There you go.

00:36:32Thank you so much.

00:36:32Have a good day.

00:36:33Take care.

00:36:34Cheers.

00:36:36It's been a long time since I've sunk my teeth into one of these bad boys.

00:36:40I hope it tastes as good as I remember.

00:36:44It's time to talk for a view.

00:36:46Honestly, even the weeds are beautiful.

00:36:49Okay.

00:36:49The thing is, there's no way you could eat this and not make a mess.

00:36:53But that's okay.

00:36:53Once you allow yourself that.

00:36:55That's what I want.

00:36:59Oh.

00:36:59Mmm.

00:37:00Mmm.

00:37:01The cheese is so soft.

00:37:03The iceberg.

00:37:04There has to be all of these.

00:37:05Honestly, Laura, I love that you brought me down memory lane to eat my chicken fillet roll.

00:37:09Like, this is absolutely something I lived on as a student.

00:37:12But I think, like, Ireland is also famous for other incredible things, like how we grow our produce, how we

00:37:18take care of our animals.

00:37:20And I'm going to take you somewhere special that is going to show you a thing or two about how

00:37:24to do that properly.

00:37:25Mmm.

00:37:25Intrigued.

00:37:30We're going just up the road to South Dublin, to a place I love.

00:37:34An urban farm called Airfield Estate.

00:37:38Its 38 acres were left in trust to the people of Ireland in 1974 by two sisters, Leticia and Naomi

00:37:47Overend, whose family had been farming here since the 1890s.

00:37:52As the city of Dublin slowly grew around them, the sisters stood firm and refused to sell the land for

00:37:58development, preferring to use it to feed the poor.

00:38:01Today, Airfield Estate are experts in organic methods of growing vegetables called no-dig that is taking the gardening world

00:38:08by storm.

00:38:10Hopefully, Laura and I can pick up some tips we can use in our own gardens back in London.

00:38:16Helping us get our hands dirty is gardener Sean Carroll.

00:38:20Right, what do we do, Sean?

00:38:21So, we're doing a little bit of harvesting here on our lettuces.

00:38:24This is where you kind of pull the bottom leaves off at the stem of the plant, and then it

00:38:29kind of gives the plant a chance to grow back and you keep getting crops out of it.

00:38:34So, we are no-dig. So, the soil you see here, normally you'd think you'd kind of come in and

00:38:39plough it, rotavate it, get rid of all the weeds, but we don't do that here.

00:38:43So, we want to kind of keep the soil alive and healthy and keep that soil structure in place.

00:38:47People don't really realise this, but all of the nutrition in food comes from the soil.

00:38:51I've always had this huge curiosity and drive to grow things that I can eat, but I seem to continually

00:39:00murder them.

00:39:01And it's like…

00:39:02This is something that we connect on.

00:39:03Yes. So, what's the one thing about what you do with your garden that would actually improve the environment for

00:39:09our kind of birds and bees and our soil?

00:39:12Don't spray pesticides.

00:39:13Don't spray pesticides.

00:39:15Yeah, yeah.

00:39:15So, how do you keep the pests away?

00:39:17There's things we do in airfields. One of them would be sort of companion planting.

00:39:20So, this could be push-pull, where you plant plants together.

00:39:24So, an example of push-pull I have here, these are chives.

00:39:28Yes.

00:39:28So, these are great for pollinators.

00:39:30Beautiful.

00:39:30These are edible flowers.

00:39:31Can I taste this flower?

00:39:32Yeah, yeah.

00:39:32Oh, the whole flower.

00:39:34That'll be strong.

00:39:34You can try a little bit.

00:39:35Go gently.

00:39:36It's actually very onion-y.

00:39:37Well, it's sweet.

00:39:38Oh, my God.

00:39:39And it's spicy.

00:39:40And then, obviously, the finish of it is like a spring onion, like a scallion.

00:39:43In terms of companion planting, aphids and pests, they hate the smell.

00:39:47So, anything in the Allium family, onions, garlic, it pushes them away.

00:39:52So, that's push-pull.

00:39:53Oh, wow.

00:39:54So, to pull beneficial insects in, this is a marigold.

00:39:59This is in Irish culture.

00:40:01This is like Irish saffron.

00:40:02Oh, really?

00:40:03This is in like breads, in cakes, in like cordials.

00:40:06It's a really important flower.

00:40:07So, obviously, back in the day, we knew we needed it somehow.

00:40:10So, this attracts the predators of the kind of the pests here.

00:40:15So, it's a great companion plant.

00:40:16So, that's like pulling predators in.

00:40:19So, over behind us, we've got some nasturtiums growing in this bed.

00:40:22We just sort of sprinkle these around the borders of beds.

00:40:24And so, these are sacrificial plants.

00:40:26So, the slugs and the snails are the things that would normally be eating your lettuce.

00:40:30The slugs are a bit of a handful.

00:40:31Yeah.

00:40:31They love the lettuce.

00:40:32They love nasturtiums.

00:40:34Wow.

00:40:34So, they're giving themselves up in the name of the lettuce.

00:40:36Yeah.

00:40:37It has aesthetic value as well because you've got these lovely, trailing, colourful flowers,

00:40:41you know?

00:40:42Yeah.

00:40:44Airfield Estate has stayed true to their charitable origins and now operates as a social enterprise,

00:40:50offering training in farming techniques and horticultural skills.

00:40:56These look great.

00:40:58It's also full of wonderful fresh produce that they've agreed to donate to my enterprise,

00:41:05encouraging Laura to get more ambitious with fresh food.

00:41:08I wouldn't even know where to begin with this now.

00:41:10Well, that's my job, isn't it?

00:41:12Okay.

00:41:12My job is to eat.

00:41:13So, these are the spring onions?

00:41:15These are spring onions.

00:41:16These are huge.

00:41:17Yeah.

00:41:18That's a great one.

00:41:19That's huge.

00:41:19It's a great one.

00:41:20I'm going back in.

00:41:21How many people are we cooking for?

00:41:22Ah, well, you're going to eat all of them.

00:41:24Okay.

00:41:25Right.

00:41:26I've got a lot of cooking to do.

00:41:28I've got a lot of eating to do.

00:41:29Yeah.

00:41:35Thanks, Anna and Laura.

00:41:36Still to come, Tom's taking us to the slopes with my favourite alpine dish,

00:41:40Tati Flet.

00:41:41What do you want me to make for the end of the show?

00:41:43Will it be Clive's idea of Food Heaven?

00:41:44Creamy chicken and tarragon pie with mash and chicken gravy.

00:41:47Or his idea of Food Hell, magic mushroom stroganoff with egg noodles.

00:41:52Log on to the website now and have your say.

00:41:53Right, Susie, this is a takeaway staple.

00:41:56It is.

00:41:57So, honey crispy chilli beef.

00:41:59I am using a rump steak and I am just going to cut it against the grain so we are

00:42:06making

00:42:06the most of it and also it's not chewy when we cut it.

00:42:09So, I have to say you've convinced me on this dish because this is one I very, very

00:42:14seldomly order.

00:42:16Really?

00:42:16In a restaurant because it's always done really badly.

00:42:19It's crispy beef.

00:42:20You made me have it once.

00:42:20I do.

00:42:21And I still didn't like it.

00:42:22It just tastes like sort of chewy flour.

00:42:25What?

00:42:25You don't actually see any beef in there at all.

00:42:28Really?

00:42:29Yes.

00:42:29So, I mean, we are cutting it slightly thicker but you are wanting to go against the grain

00:42:33so you can actually see the strips of beef like that.

00:42:35Okay.

00:42:36Why do you go against the grain?

00:42:37So, if people go with the grain, that's when the meat is there and when you cook it,

00:42:41it just tightens up and it's really chewy.

00:42:45Okay.

00:42:45But in takeaways, we would be using things such as like top side and you cut it really

00:42:51thinly.

00:42:52Okay.

00:42:52So, in order to make it sort of affordable, they use a cheaper cut which is why they need

00:42:55to cut it thinly which is why very often you just get lumps of chewy flour.

00:42:59Exactly.

00:43:00Got it.

00:43:01Okay.

00:43:01So, let's talk about your background.

00:43:03You grew up in your parents' takeaway in Northern Ireland.

00:43:07Yeah, called the Manly.

00:43:08Okay.

00:43:08And it's still running.

00:43:09So, from 1980.

00:43:11Okay.

00:43:12So, that's where you learnt to cook, right?

00:43:14Indeed.

00:43:16And literally from birth right through to the age of 25, I even slept on the chip paper.

00:43:22Do you know what I mean?

00:43:22Like we were there because mum and dad were working full time.

00:43:25Okay.

00:43:25So, here I'm just panning the beef first.

00:43:27So, we're going to put the beef strips into the egg just to coat it.

00:43:32Uh-huh.

00:43:33And then we're going to have a flour mix here.

00:43:36Some plain flour, some corn flour, a pinch of white pepper just to give it some seasoning.

00:43:44Give that a good mix.

00:43:45Uh-huh.

00:43:46And then we're going to coat the beef strips in this and then we're going to deep fry it

00:43:51off.

00:43:53Okay.

00:43:53So, you left the family business.

00:43:57You then went off and became an accountant.

00:44:00Indeed.

00:44:00And I'm still an accountant.

00:44:01You're still an accountant.

00:44:02I have.

00:44:02Got your own practice.

00:44:03I have my own practice.

00:44:04If anyone needs any help.

00:44:05Yep.

00:44:05Tax return.

00:44:06No problem.

00:44:08Cheese your woman.

00:44:09Um, but then you went on to that TV show, Britain's best home cook.

00:44:14Home cook, yep.

00:44:14You won it.

00:44:15Didn't expect to win it.

00:44:17Well done.

00:44:18Well done.

00:44:19And then since then you've gone on to write four books?

00:44:22Three.

00:44:23Three books.

00:44:23This is my third cookbook.

00:44:24Okay.

00:44:25These are recipes from it.

00:44:26These are the recipes in the book.

00:44:27You've had various TV shows as well.

00:44:31Aha.

00:44:31So.

00:44:31So it was a good move.

00:44:33It's been a good move and all of those can be watched in the A player now.

00:44:36Thanks.

00:44:36I learned that in rehearsal.

00:44:39From Susie.

00:44:39I've just, I've just claimed it.

00:44:41It was a good job.

00:44:41Um, and, uh, you've got the book there.

00:44:45We have.

00:44:45I have to say, it's a lovely book because.

00:44:48There's, very often you look at, um, uh, ingredients for Asian cookbooks and there's

00:44:53a lot of ingredients.

00:44:55Yep.

00:44:55But you've, you've subbed it all down.

00:44:56Yep.

00:44:57In the name, simply.

00:44:58Um, I felt when, in Northern Ireland.

00:45:01Yeah.

00:45:02People going to the Asian supermarket in Belfast, there's only a couple.

00:45:06Mm-hmm.

00:45:06It's very, not very accessible to everybody.

00:45:09So why not use corner shop ingredients.

00:45:11Okay.

00:45:11Or supermarket ingredients and make it with local produce.

00:45:15So that's what I've done.

00:45:16You've got your core things of soy, um, your oyster sauce, your sesame oil.

00:45:21Things that people can get.

00:45:22But it does, as you say, Susie, it's such a brilliant book.

00:45:25And it does do what it says on the label.

00:45:28It is simple.

00:45:30It's quick.

00:45:31Uh, it's easy.

00:45:32And we were looking through this.

00:45:33We love this recipe here for the stir-fried morning glory, Matt.

00:45:38Morning glory.

00:45:39Oh, do you like morning glory?

00:45:39One of my favourite dishes in our go-to restaurant.

00:45:42Absolutely.

00:45:43With fermented bean curd.

00:45:44Which is absolutely delicious.

00:45:46And I love...

00:45:46We also loved...

00:45:48There's a gorgeous one here on the salad theme, Clive.

00:45:51Okay.

00:45:51Susie's chicken and pomelo salad.

00:45:54Which just looks completely...

00:45:56Would you give that a go, Clive?

00:45:57Is it hot?

00:45:58Is it warm?

00:45:59Unfortunately not.

00:46:00But you could.

00:46:00You could have the chicken warmed and you can have it just as a roast chicken and then peel it

00:46:04off.

00:46:05Yeah.

00:46:06Pomelo's a great...

00:46:07Isn't it?

00:46:07I think it's a very underrated fruit that people don't know.

00:46:11Seasoned now.

00:46:11Yep.

00:46:12And this lovely Hocken fried rice.

00:46:14Oh!

00:46:14Because that's very...

00:46:15I love fried rice.

00:46:17You can use all your leftovers in there, can't you?

00:46:20Yep.

00:46:20Yes, and that is a real traditional dish that when I asked my dad about it, he's like, that's what

00:46:25households did.

00:46:26They literally cobbled together all their vegetables and whatever meat they had and made a gravy, he called it.

00:46:32Yeah.

00:46:32Which is your kind of oyster sauce base.

00:46:34Yeah.

00:46:34But even things like a fried egg sandwich.

00:46:35Hot chilli Friday sandwich.

00:46:37Absolutely.

00:46:37You know, that's it.

00:46:38It's that simple.

00:46:39Yeah.

00:46:40But that for me was...

00:46:41Now, for my children, it's really simple.

00:46:44It's quick and they enjoy.

00:46:46And it's in the 10-minute section.

00:46:48Yeah.

00:46:48As well, I love the 10-minute section.

00:46:49And it's a real 10-minute section.

00:46:50Some people say you can do this in another 10 minutes.

00:46:51No.

00:46:52100% 10 minutes.

00:46:53And everything is 30 minutes from prep to start.

00:46:55So here, hot oil, and you want to make, fry off the chilli and the garlic.

00:47:03OK.

00:47:04A little bit hot there.

00:47:05And then with the sauce, we are adding some honey.

00:47:09Just taking that off the heat so everything doesn't get burnt to crisp.

00:47:14So this is that sticky, sweet sauce that you get over there.

00:47:17Yeah.

00:47:17So we've got honey, we've got some soy, we've got rice wine vinegar.

00:47:22Or if you don't have rice wine vinegar, you can use distilled, cheap vinegar.

00:47:27And that's what our takeaway uses.

00:47:29Yeah, yeah.

00:47:29It's just the cheap white vinegar that you can get.

00:47:32Right.

00:47:32Give this a pinch of salt.

00:47:34And you're wanting that to come up to like a roaring bubbly boil.

00:47:39What you're doing here is you're caramelising everything so it becomes really sticky and you don't get soggy bits of

00:47:45meat or beef.

00:47:46You can use chicken, you can use lots of different things.

00:47:48Thank you, Matt.

00:47:49OK.

00:47:49So once that's really, really, really bubbly, then we can toss everything back in.

00:47:55So we'll flash-fried the vegetables just so that they're not soggy.

00:47:59There's nothing worse than that dead vegetable in it.

00:48:02Once that's on, we just toss this back in.

00:48:05OK.

00:48:08Right.

00:48:08Let's talk about this lettuce dish, which is, I think, really interesting because we're just blanching iceberg lettuce.

00:48:16Yep.

00:48:16Then it's getting tossed.

00:48:17We've got some oyster sauce and a bit of soy and some crisp garlic.

00:48:22That's it.

00:48:23That's it.

00:48:24Very, very, very simple.

00:48:25And where did this idea come from?

00:48:26Is this a traditional recipe?

00:48:27This is a very traditional dish.

00:48:30And in our takeaway, there was always an iceberg lettuce floating around for garnishes.

00:48:35And mum being mum, and like myself now, you want vegetables for your children.

00:48:40So flash-fry it.

00:48:41You blanch the lettuce for about 30 seconds.

00:48:45Make the sauce of oyster sauce and soy sauce.

00:48:50And once you do that, you can just toss everything back in and you've already got the flavour of the

00:48:54slightly toasted off bits of garlic.

00:48:57So simple, but so delicious.

00:49:00And it's literally in and out, so it's still got a bit of bounce, right?

00:49:03Yep.

00:49:03Absolutely.

00:49:04OK.

00:49:05Back in with the garlic.

00:49:07All right.

00:49:08Good.

00:49:08This is great.

00:49:10It's so simple, but it's delicious.

00:49:11Yep.

00:49:12And real time.

00:49:13Real time.

00:49:14It works so quick.

00:49:15Right.

00:49:16OK.

00:49:16Oh, that's me.

00:49:16You have that.

00:49:17I'll take that.

00:49:18So while we dish this up, if you want to make Susie's honey chilli chicken at home, you can find

00:49:24the chicken.

00:49:26Beef.

00:49:27Beef.

00:49:28Beef.

00:49:29Beef.

00:49:31Beef.

00:49:35Beef.

00:49:36Beef.

00:49:44Beef.

00:49:45finally some garnish of some more chili some more spring onion mm-hmm nice yeah

00:49:52so you've got your two dishes beautiful remind us what this is called because I

00:49:56think that's chicken honey crispy chili beef but you can make nothing you can

00:50:01be my point and then a stir-fried lettuce so iceberg lettuce works super

00:50:06beautiful well done thank you who's for chili chicken there you go incredible

00:50:16dive into that real-time recipes real-time recipes love that in eight

00:50:22minutes there you are I don't think I should be drinking quite frankly I have

00:50:27to say I blame struggling my words sir I blame the bracelet this is like a

00:50:35superpower you know like superheroes you said those things deflect badness we

00:50:41think it's like a truth break sucky man just alcohol my sister-in-law thinks I've

00:50:49got she said have you got arthritis no I've also noticed Clive has got his very

00:50:55cool the red one is from Nigeria right the yellow one is from Thailand and this

00:51:04sort of slightly white one in the middle is from Jamaica let's see so we've got a

00:51:12rosé with this this is called found it's from M&S that from the found range susan

00:51:17man yellow it's nine pounds susan man yellow is the name of the grape from

00:51:21Puglia the grape almost disappeared but local producers have got hold of it it

00:51:26makes such a lovely rosé because it's a proper food rosé because even though the

00:51:30color is fairly pale it's got more punch to it than a Provence rosé so you've got

00:51:35real flavor there that can cope with any kind of heat as well you know if you've

00:51:39got some spice going on but still really fresh no I didn't want to put you know

00:51:43like Danny but you know just because it's beef don't don't think red definitely

00:51:49beef that goes really well with that oh thank you anyway it's a real food one is a proper food

00:52:02yes real depth I love wines from Sicily yeah you know there's the ones and stuff but this

00:52:06is got that just feels punch yeah and so simple and so much more delicious than the stuff I have

00:52:15in

00:52:16the cardboard the deep-fried cardboard that you've got the nuggets of flour thoughts from you guys

00:52:21beautiful all right absolutely happy I'm just really soft and tender as well I mean it is it

00:52:27doesn't it could be chicken tender wise let's leave this alone now Clive let's leave it alone

00:52:33let's leave it alone let's leave it alone you keep trying to give him the master chef job

00:52:36yes thank you Helen it's really helpful all right let's take a trip to Provence now with

00:52:43everyone's favorite Marcus Marcus wearing he's heading to the rooftop hideaway to rustle up a

00:52:49platter party platter indeed with melons taking center stage have a look

00:53:00right decision made so I'm keeping it really simple for my dinner with Sasha and Mertie tonight

00:53:06an easy to put together but impressive looking retro buffet of melon of course charcuterie baked goat

00:53:14cheese and a super speedy mackerel pate I've got fresh mackerel and I want to serve it fresh so I'm

00:53:22just going to show you a process that's nice and simple and easy and it's very very cost effective

00:53:28most pate's are made in advance and need to be set in the fridge over a couple of days but

00:53:34I want to

00:53:34show you a delicious cheats pate using fresh fish that's ready to go as soon as it's made I'm just

00:53:41going to cut just underneath the little fin there bought hole mackerel is one of the cheapest fish you

00:53:47can buy and filleting it yourself is easy when you know how slice down the back so what I love

00:53:55about

00:53:55mackerel is it's so soft just comes off simple as that and I just tend to just make the head

00:54:02off just

00:54:04go underneath the bone from your knife nice and close simple there's your filleted mackerel easy get a drizzle of

00:54:16olive oil onto a tray and lay the fillet skin side down to protect the fish and prevent any sticking

00:54:22then

00:54:23season with salt pepper fresh rosemary and thyme I remember going mackerel fishing off the Kentish coast

00:54:30and the most sustainable way of catching mackerel is is line caught I think I remember filleting it

00:54:36on the boat bit of salt straight out the water absolutely fantastic lemon zest on top mackerel fillets

00:54:46prepped it's time for the goat's cheese and very very simple baked goat's cheese is absolutely

00:54:51sensational but when you add some other ingredients to it really really does come to life I'm using

00:54:57cherry tomatoes just chop them in half and that's the cheese sort of starts to soften the tomatoes start

00:55:03to break down and all the lovely juices just come oozing out and scatter them around the goat's cheese

00:55:07before adding brace yourselves a sprinkling of lavender the lavender is quite an unusual herb to put with

00:55:15this dish but it does work again it's one of my favorite herbs sometime and last but not least a

00:55:22drizzle

00:55:23of honey so it's a lovely marriage of a flavor some ingredients working together once it starts to bake

00:55:30cheese and mackerel ready to go they're covered in foil and placed on the barbecue you hear that going

00:55:40oh that's quick all right I can see how I can hear that sizzling away literally that is less than

00:55:48a

00:55:48minute and that's good to go now I have to remember to rein myself in I've got my beautiful melon

00:55:54here

00:55:54very very simple we're just going to be doing melon wedges I've learned my lesson don't mess with the

00:55:59melon just cut it up serve it up but there's an age-old classic out there that we all know

00:56:05and are

00:56:05familiar with and that's melon and Parma ham so that's why I've got a little bit of local ham here

00:56:10then I'm going to put on the board with my melon you could say they're like old friends they've had

00:56:14a little bit of a Barney we're just going to keep them separate on the board rather than putting them

00:56:18together all friends meet again melon wedges look at that once the bread's cut and dip that it's my

00:56:27mackerel pate it's just a case of adding the charcuterie got some local cured meats I'm going to put

00:56:33that over here okay before moving on to the pate now my mackerel which we are going to just just

00:56:41take

00:56:41off the off the skin into my bowl yeah oh wow mmm three quarters of the mackerel are flaked before

00:56:54adding creme fraiche horseradish and rosemary so I'm just mashing up my little mackerel pate now what I'm

00:57:02going to do is just going to break the last few pieces of the mackerel up and then just fold

00:57:06it

00:57:06in so you've got the soft sort of crushed up mackerel and then you've got little chunks just folded into

00:57:11it yeah now I know what you're thinking melon and seafood but it's okay I'm keeping them separate

00:57:20looks like a little pate dish I thought I'd just serve it in here

00:57:27one last grating of the lemon zest all I've got to do now just bring over my goat's cheese tomato

00:57:32and

00:57:33I think we're good to go oh there we have that look at that wow smells incredible that is a

00:57:46feast and a

00:57:46half melon and charcuterie board with fresh mackerel pate and baked goat's cheese a simple taste of

00:57:54Provence that lets the beautiful cavillon melon speak for itself there we have it buffet fit for

00:58:01friends can't wait to see what Sasha and Mertie think of it the moment has finally arrived

00:58:12hello hey how are you nice to see you come in come in come in nice to see you nice

00:58:17to see you come sit

00:58:18down sit down let me shake hands in France do we hey kiss so what I've made is this beautiful

00:58:25uh like

00:58:26pate with mackerel and creme fraiche and a touch of horseradish I've put off the moment for long

00:58:31enough why don't we just tuck it guys just have some melon bread salami I'll let you talk it

00:58:41the mackerel is so good result yeah and cheese too it's amazing well I do think the mackerel does

00:58:49work a little bit with the sweetness perfect thank goodness for that I wanted to see if there was a

00:58:57passion in Provence for retro recipes and simple delicious fruit dishes well it's certainly a yes to

00:59:05the latter if there's one lesson I have learnt about the melon and that is to keep it simple keep

00:59:16it

00:59:16natural don't mess with it just serve it as it is

00:59:29you wouldn't be able to do it Marcus in that Provence sunlight dreamy I love his hair dreamy

00:59:35right the website is closed and we're going to soon find out whether it be food heaven or food

00:59:41health to Clive at the end of the show right Tom entertain me with tartiflet what are we doing well

00:59:49this

00:59:49is a classic dish from the eau savoie part of France it's heavy the whole point of skiing as we

00:59:54talked

00:59:55about is not to go up and down slopes it's to get to restaurants yep you agree the rest of

01:00:02it is no

01:00:02question I have this is yeah first run of the day where you get to the top of the mountain

01:00:06and you're

01:00:06and I'm done it just clears your head yeah I've been drinking too much the night before it clears

01:00:14your head ski down coffee maybe a brandy yeah get out for lunch it is and this is what you

01:00:19eat but

01:00:19this is classic alpine food is heavy but you know what this actual dish was invented in the early 80s

01:00:24by the red which is a kind of alpine cheese the marketing for to eat more rubbish no but not

01:00:30that

01:00:30they wouldn't be eating cheese and potatoes and and bacon you know for hundreds of years well no

01:00:36but it's become a classic and it is a classic um there's a slight issue at the moment with

01:00:40red was sure no I didn't know that it's crushed your bubble did you know that you should be on

01:00:45mastermind mate that kind of question I love that I'm a master chef I love that I'm a master chef

01:00:53right isn't that you do something with that have you seen I've just put it in a dry pan you

01:00:56don't

01:00:57need anything in it you just it renders the fat out and you want it nice and crisp top tip

01:01:00I'm

01:01:00saying not saying crispy because when Simon Hopkins gets very cross very cross indeed crisp so anyway

01:01:05this is all cooking um you can't at the moment buy red brichon you can't buy raw cheeses in from

01:01:10Italy or France because of something called LSD and I'm not talking about the drug I'm not talking

01:01:15about Timothy Leary cows I'm basically talking about this called lumpy LSD lumpy skin disease oh which

01:01:23there's an outbreak in Europe and so the British have stopped imports of raw cheese and not raw meat

01:01:30who's got lumpy skin just to be clear the cows oh not the humans and it's not actually comparable into

01:01:35humans but this LSD means that we're not getting raw cheeses from the continent at the moment so the

01:01:41good news is we can use lumpy skin disease yeah so British cheese we're going to use um Baron

01:01:47bigod which is bigod bigod by god by god so no Tom worth you could use also you can use

01:01:54legio raclette

01:01:55any of the traditionally this is got comte grier yeah anything anything that's lovely and hang on a

01:02:01sec could I not get like comte cheese no because that that's if it's aged it's not so it's okay

01:02:08it's the

01:02:08fresh stuff it's the raw yeah did everyone know this apart from me yeah I didn't know everyone

01:02:14does Tom did you know this I knew about it because I'm writing a piece of that's very true what

01:02:24was

01:02:24that I don't know about Mary Poppins right well for you yeah you know you embrace that I know you're

01:02:29so more I'm here for it I love about it right so you see we're just cooking this together you're

01:02:33so

01:02:33modern you're so modern you're so modern I know he's really really not you're in a child not like

01:02:39that right let's talk about something else okay so right so this is cooking right we're now going

01:02:46to move on to that the key is to render that fat down to get a nice bit of crispness

01:02:50on the

01:02:50uh okay thing that's whack up that heat but yeah skiing should we go skiing let's go skiing that'd be

01:02:56enough it's quite expensive skiing it's really expensive um it's but this listen I also there's no

01:03:03snow I think there is now is there okay um but any amount of food I just love more than

01:03:08anything

01:03:08itself because melted cheese uh smoky bacon potatoes do you know what I went to a place once uh I

01:03:16put it in a

01:03:16cookbook actually and they basically all these ingredients in bread so sour cream potatoes onions

01:03:23bacon or some mountain cheese uh wrapped up in a bit like a pasty and baked dishes absolutely

01:03:31after that Matt can I comment on your bracelet as well on my bracelet yeah I think it's quite manly

01:03:38thanks yeah thanks I'm accessorizing I know it's nice I mean is it it's not arthritis no it's not

01:03:47I can confirm that's one thing I don't have as the moment right the wine goes in reducing the wine

01:03:52down so that is oh it's quite simple decision it's the first I think I've cooked on Saturday kitchen

01:03:59that doesn't have chili in it doesn't have what doesn't have chili in well don't you I know

01:04:03I'm growing up eh do you like doing the research for yeah I love it I love you go you

01:04:09disappear down

01:04:09a rabbit hole of you know into old recipes and that's my favorite bit sit looking at a blank word

01:04:16document you know trying to think of the first sentence but uh the research is is fun right so

01:04:22that is just is there a place in London that does a good touch of it or in the UK

01:04:29fondue I love as

01:04:30well it's not being an eccentric no no no no no other things things happen outside London you know yes

01:04:36in Northern Ireland Northern Ireland yes anyone else we forgot which are actually part I can never get is

01:04:48it a part of Great Britain or the British Isles I don't remember how it works I don't know let's

01:04:53move on

01:04:53that one all right this is all cooking down and nicely uh tell us about um uh intoxicating histories

01:05:02it's what it's a podcast I do with a great wine writer um called Henry Jeffries hang on and it's

01:05:07history through the bottom of a glass so we've done one season we're on a sort of second season and

01:05:13the last one we did was Churchill okay it was a Churchill great wartime leader obviously you know

01:05:18a great man but he used to start the day with what he called mouthwash which is a very weak

01:05:22whiskey and

01:05:23soda and of course he's one of those rare people who could drink quite a lot Paul Roger and and

01:05:29brandy and burgundy and Bordeaux all the way through the day he'd have a kit for three hours but he

01:05:34was

01:05:34never drunk he got better with alcohol rather than worse well there was a lot going on wasn't there was

01:05:39indeed yeah imagine he won us the war on it on a fairly consistent diet of booze all day long

01:05:47and

01:05:47really rich really rich food I'm very good it is a great podcast it's a really good lesson oh well

01:05:54thank you I've never listened to it oh thanks sorry no I haven't sorry thank you I will yeah I've

01:06:00got

01:06:00an hour in a car later have you yeah I'll listen to it brilliant oh dear you might learn something

01:06:05I'll

01:06:05let the driver put it on he'll be thrilled no turn off five live are you a five live man

01:06:13no oh

01:06:13actually I do I'll tell you what I just found is is we like six music it's absolutely fantastic is

01:06:22that what we're talking about our favorite radio station yeah sorry we can't do that are you like

01:06:25other radio stations as well yes I agree six six music okay right let's talk about your food okay so

01:06:32we've

01:06:32got that you're making the shallots so the key is again as Adam was saying was was you got the

01:06:35mustard in the dressing this is creme fraiche by the way you could use double cream but we're being

01:06:40healthier I thought the creme fraiche was quite interesting in it actually Tom made it a bit

01:06:44more acidic it's definitely different than using double cream which you classically would it gives

01:06:47you that little bite doesn't it which you sort of need a bit to cut through so that melts in

01:06:52right

01:06:53so the potatoes are parts they're cooked fully cooked fully cooked and they're they're wrapped potatoes you

01:06:57want the waxy ones right so good this cheese so they don't basically fall apart don't fall apart

01:07:01um it's actually named after a tartif tartifla potato up in the region of hope so boy sorry um but

01:07:09yeah

01:07:09you can use to make it waxy so it's just very easy to get there's a lot around in the

01:07:13moment I've got

01:07:14some this week actually okay so that's good yeah right get that salad that was really pretty as a reminder

01:07:21you can find all of today's recipes at bbc.co.uk forward slash Saturday kitchen you'll scan the QR code

01:07:26down here and it'll take you Tom's tartiflaat okay how are we looking looking good now this is gonna

01:07:33be hot yep and how long does that go in for about 15 minutes at about I suppose 200 ish

01:07:40um what are you

01:07:42after you want it brown and nice on that nice trivet do you want to pick this one up yeah

01:07:46yeah no you're

01:07:46not going to do that without yeah think about it um here well that looks nice yeah don't use yeah

01:07:52okay chef get that see now that makes me want to sit down that's a like that's like a two

01:07:59-bottle lunch

01:07:59too all right and just just indulge and enjoy cheese you know yeah that's yeah it makes me want to

01:08:06go

01:08:06skiing but what's it called it is called tartiflaat with a endive or chicory salad which is bitter with

01:08:13shallots and a mustard vinaigrette yes right can you bring the salad over because I don't want to

01:08:25slide it right Clive yeah this is I tell you what I'm gonna come around yeah it's all for me

01:08:33yeah I love

01:08:35right it's a bit of salad for you right what we got house so normally with this you would have

01:08:44an

01:08:45alpine either a white very crisp and fresh or maybe a slightly chilled red but with this one it's quite

01:08:52difficult to find wine savoir wines here on supermarket shelves there are some really lovely ones so instead

01:08:58I've gone for a grape called Aligosse which is from Burgundy and it's the grape that basically plays second

01:09:04fiddle to Chardonnay in the Burgundy region it's so nice it's really crisp and fresh because you do

01:09:09need something with lots of acidity to cut through that mountain of cheese and this one is it's new in

01:09:20majestic from Moyard Thomas it's 12 pounds 50 can I just say get in because yes it was hot it

01:09:27is such good

01:09:28value for an aligoté which are not easy to find when you normally recommend wines on the show I go

01:09:33out

01:09:33and buy them gone gone genuinely yeah always gone by the soup same situation yeah that's really nice

01:09:42I mean if you had been a heads up would have been nice if you're not a massive fan of

01:09:47cheese I'm not

01:09:48a massive fan of cheese unless it's one of you chefs cooking it yeah I have to say I have

01:09:53to say but

01:09:54this is absolutely it's great isn't it we all tried in rehearsal really really well done Tom very good

01:10:00well done Tom right we're gonna soon find out whether you voted for Clive's Food Heaven or Food Hell but

01:10:04first the Harry Bikers are in Newcastle now to enjoy a North East classic

01:10:16the Newcastle food scene is breaking new ground all over the city but let's start our journey with a

01:10:22Geordie classic the Stottie a Stottie is a round flattish bread traditionally filled with ham and

01:10:30peace pudding the name Stottie comes from the old Geordie word stott meaning to bounce or throw but when

01:10:37you make a Stottie traditionally you would throw it onto the kitchen floor to see if it bounced if

01:10:42not it's no good to find our Stottie we're visiting a friend of mine who runs a bakery on a

01:10:48local housing

01:10:49estate it's not where you'd necessarily expect to find an artisan bakery but that's exactly what this

01:10:55fantastic place is and it's here for a reason the owner Andy set up here specifically to provide

01:11:02quality food to the local residents of the estate all right hi yes you good thank you listen we're

01:11:12just we've just going for a cup of coffee because we're so wet and obviously Stotties oh yeah making

01:11:18Stotties traditional the story is a Geordie staple and great that the locals can get it right here on

01:11:28that doorstep it's right in the center of the shield field and and shield field social housing

01:11:34it's all social housing here everybody that's on relatively low incomes in the area can come and

01:11:40get fantastic sourdough bread get great Stotties get great pastries pies bakes artisan bread artisan

01:11:47as a word in itself all the products you can get are generally just for the people who've got more

01:11:52money yeah and so how can you make local food artisan food affordable to everyone and I think that's a

01:12:00key ambition of the bakery on Monday and Tuesday we do pay what you can so people pay what they

01:12:08can and

01:12:08some people yeah we really like this idea so we'll pay more for a loaf and other people just pay

01:12:13what

01:12:13they can not only does Andy's bakery provide great food for the locals it also provides employment so we're

01:12:22employing people on the autistic spectrum right so people evolved from volunteers into being staff

01:12:29and paid staff we do quite a large employability program brilliant so we're bringing people in

01:12:34from the most challenged postcodes in Newcastle and they come in on Monday Tuesdays bake activities

01:12:40develop team working skills all sorts help them move on with their lives and that was very subtly

01:12:45done the most challenging postcodes in Newcastle ie the poorest areas of Newcastle yeah the

01:12:52biggest social issues yeah and yes and it doesn't have to be complicated food apple pies corned beef

01:12:59and potato pies cheese and onion pies the quiches just it doesn't have to be really highbrow to work

01:13:06for local people and chill but it's just about great food and talk about food if you don't mind

01:13:11David I'd like to get a watch out and come and meet some of the some of the garden is

01:13:15that all right

01:13:15Andy great yeah I'd love to learn the mystery of the stotty yeah we'll do it we'll do it meet

01:13:22the team

01:13:23great hey this is building it what you up to I am trying to peel some potatoes and some apples

01:13:31uh-huh some sort of um pastry product we're trying to bake along they're working hard on all things

01:13:38oh well done well done they're gonna be apple pies yes and sort of um potato pie so oh do

01:13:47you love it

01:13:47here Matthew yes I kind of love what are they really like about the bakery is when we first come

01:13:54in in this

01:13:55bakery and so section part you just kind of look at the counter somewhere just feeling what's so

01:14:01freshest going on yeah it's just nice what Matthews just said there that when he looked when he came in

01:14:06and look and he looked at all the baked goods and he says there's something precious going on yeah well

01:14:11it was it is magical really because the bakery at the start of the day it's just tables there's nothing

01:14:17there at all and then a bit of magic happens and yeah you're mixing bowls and whatever and you produce

01:14:22this wonderful stuff from very basic ingredients so it is quite special what you can do correct me if

01:14:28I'm wrong and if I get this wrong I will be banned from being a Geordie for the rest of

01:14:32me life are

01:14:32there studies yeah they are yeah the studies need to be flattened out then rested for half an hour

01:14:39before going into a hot oven now for the traditional filling peas pudding made by slow cooking yellow split

01:14:48peas stop going in right and what stock ham hocks we've got from butchery and Gosford peas in what's

01:14:56different is we put beer in it and it's a brown ale but it's a brown ale that's made in

01:15:00the north east

01:15:01of England seasoning quite a bit of pepper actually like a bit pepper yeah yeah bit of water right filling

01:15:08nearly done and the stockies are coming out of the oven let's make something magical here they come out

01:15:14the oven hot stockies good great yeah yeah that's what a stocky should look that's it that's amazing

01:15:20yes really is food of the gods come on yes should we yeah yeah that open texture got butter we've

01:15:30got

01:15:30the peas pudding I'll cut the ham that's like that's right yeah it is it is that's what and that's

01:15:35how it

01:15:35should be this is a proper gentleman gentleman I'm not worthy the ham is cooked on site with mustard

01:15:42and the bakery's very own honey that's a bit light with the peas pudding for me hold on hold on

01:15:47hold on

01:15:48hold on go on I want the full experience it's very gentle go for it okay hmm I want to

01:15:56see the strata

01:16:00hmm that bread is just divine and I love it the way the butter and the peas pudding and just

01:16:04melded go for it

01:16:12food of the gods that's worth going getting wet on the bike for isn't it oh that is good man

01:16:19there's not

01:16:21enough Andy's in the world really he's a really good guy good food shouldn't be the the preserve of

01:16:27the middle classes you know anybody can appreciate something good I can't I get quite emotional when I

01:16:33talk about stocks I know this sounds ridiculous but it's evocative it's quintessentially something

01:16:40about the Northeast it's about the smell in the house when mom and I were together it's all of

01:16:45those things and that's what food should be thanks that boys so Clive what are your hells uh was cheese

01:16:56it was cheese yeah Tom obviously converted you because you're going to take the rest that well you

01:17:00converted me as well actually with the one of the dishes you cooked before but that was amazing I'm

01:17:04taking a little doggy bag home yeah little doggy bag home it's good right yeah absolutely gorgeous

01:17:10yeah right let's find out whether it's food having a food health time so it could be food heaven which

01:17:14was a chicken pie and leeks chicken gravy or it could be food hell which was mushroom so we're

01:17:20going to do a stronger off thank you to everyone voted big turnout today 71% of you went for

01:17:25heaven

01:17:29right I love you people chicken pie right Adam you're going to do the mash yeah sure and I'm going

01:17:37to go on

01:17:38with the business of pie so uh I've here I've got onion and celery and a bit of fennel uh

01:17:45sweat that

01:17:46off with some butter and then when that so you want to spend about 10 15 20 minutes over that

01:17:55half an

01:17:55hour maybe a day um sweating that down nice and soft uh and then to that I've got I'm going

01:18:02to thicken

01:18:02it with a little bit of flour I've got some cider going on in there some stock chicken obviously I've

01:18:07got

01:18:07thighs took the skin off uh what are you doing to my stove all right not me all off haven't

01:18:12you

01:18:12right hang on all right hang on hang on I don't I'm turning it all off so I don't think

01:18:18that one

01:18:18works so don't turn that one on bear with okay it won't go to match 20 years it's been here

01:18:26you've got loads of time so I'll just oh let's waste it then I don't know it's not right hang

01:18:31on

01:18:31stay there okay it's not uh everyone let me try this right so one for my mash it's coming you

01:18:39got

01:18:39it boom boom uh right now I'm going to turn that on yeah don't turn that one on okay

01:18:48are you still there have you turned over right so uh so the mash uh I learned this years and

01:18:55years

01:18:55ago in a restaurant and I think it's a really nice thing to do so I've infused uh the milk

01:18:59the cream butter

01:19:00or olive oil if you're making olive oil mash with some thyme garlic and uh bay leaf infuse it for

01:19:06about sort of 30 minutes or so strain it and then you pour that into the mash and you make

01:19:10it nice

01:19:11I like that thanks that was from uh was it many many years ago great restaurant very good restaurant

01:19:17um and then what else you doing oh you said I've got to get on with the pie so

01:19:29do you know what I think it is I always I always say when I do food festivals stuff like

01:19:35that the

01:19:35people who put me on edge the most as guests are proper presenters I always I'm always slightly on

01:19:43edge and that's why I've been stumbling do you prefer comedians do you prefer comedians comedians

01:19:49are great Tom Allen one of my favorite comedians ever right do you want me to talk about wine yeah

01:19:55talk about wine oh yeah so uh with this one we've gone again for a really lovely white comfort white

01:20:01this is Tesco finest Val de Leda Chardonnay so Leda is in Chile but it's in one of the cool

01:20:08spots

01:20:08okay because even though you think chili might be really warm uh where it is uh there's altitude but

01:20:14also the ocean matt you'll know this from your geography uh what i did do geography yes why is it

01:20:20a

01:20:20little cool spot in chili uh is it the uh the mountainous region mountain

01:20:33sandbar so you've got the cooling influence of the ocean and and the mountains as well so it means

01:20:41that you do get incredible freshness that's why in the chardonnay but it's also got a little bit of

01:20:46richness as well because of how they've made it right the producer is called louis philippe edwards

01:20:51they're a family producer they are fantastic and they really do still go uh you know they they make

01:20:57wine in the kind of old-fashioned way you're still out there it's all about the grapes getting that

01:21:02right uh and this is cracking value nine pounds for a great wine so fresh i never remember the names

01:21:08of

01:21:08these wines yeah yeah yeah i mean i play a man yeah yeah i play a it'll be on it

01:21:15it'll be on

01:21:15what did helen recommend why are you shouting i player um right let's get on with this um so yeah

01:21:25as we said earlier clive enjoying your um caribbean series uh on best bites yeah you went to italy this

01:21:33is a nice little side hustle yeah it's a nice nice little side hustle italy um uh the caribbean and

01:21:40my new one comes out in a couple of weeks that's in africa so that'll be that'll be something to

01:21:44look forward to how did you get that it's a nice game how do i get that how do i

01:21:48working hard man

01:21:50he's a proper presenter man working hard too hard too hard but it might i mean joking aside it must

01:21:56be

01:21:57such light relief from the day job it's it's it's a heavy news period at the moment yeah we can

01:22:03all

01:22:03agree um and so a little bit of light relief for everybody um is is a good thing without a

01:22:10doubt

01:22:10so uh it's been wonderful being here i can tell you chin chin can you give us any kind of

01:22:17uh a little

01:22:18insight into what happens in uh in your trip around africa yeah so we're we're in west africa which is

01:22:24potentially where my forefathers from so we do a little bit of that um but food wise and we were

01:22:31talking about cheese a little bit earlier um we're in we're in lagos but we're also going to morocco

01:22:35and there's a cheese called jben cheese then if you come across that j-b-e-n bench

01:22:41no okay goat cheese ah delicious absolutely delicious i mean soft and creamy almost buttery

01:22:52oh absolutely wonderful absolutely wonderful i've been turned on to cheese not just with you tom and

01:22:57today's dish yeah ben cheese i mean all kinds of stuff wonderful how long how long does it take

01:23:05to uh film a series like that how long how long we were filming across um uh easter time through

01:23:13to

01:23:13the summer last year okay um so it's it's it's uh it's a commitment it's quite hard work and it

01:23:20seems

01:23:20you just turn up and do well i didn't want to say this man it's hard work yeah i'm not

01:23:25just on a

01:23:26jolly um long hours long hours no no it's so much it's so much fun a lot of good nice

01:23:34wonderful crew

01:23:36and in fact they make it actually they make it there's there's no question you have to get on with

01:23:40the crew right otherwise that could be a long trip i think he's angling for a plus one yeah yeah

01:23:45yeah he's got to come on after mine first knowing it's never gonna happen

01:23:52he would be ollie won didn't he ollie smith won of course he did he's right he is one of

01:23:57the most

01:23:58competitive intelligent people also you know ollie is general knowledge and every knowledge is quite

01:24:02yes he also did one film can i just point out that's wow wow nice one oh you don't get

01:24:12that in

01:24:13the normal mastership of master behind why does everyone think i'm on mastership this is just the

01:24:21weirdest thing oh that must be it that must be it yeah all right sure thank you uh okay so

01:24:30pies in

01:24:30there yeah i've just covered the pie put a lovely little lid on top and and it's a it's a

01:24:35pie not

01:24:35a lie which is a good thing man it's got a base okay which is very important is that uh

01:24:39do you think

01:24:39that's a rather than just a top an essential what about you clive do you think a pie has to

01:24:43have a

01:24:43base yes yes yes definitely okay not a part of a base yeah i mean they may do that may

01:24:49do it without

01:24:49a base in yorkshire that's the other side of the pennines it's all a bit strange i'm only kidding

01:24:58but no i think a pie's got other bits yeah yeah okay uh so the mash is done so nice

01:25:03nice soft uh

01:25:05mash we're gonna finish that with uh some fennel seeds a little bit of uh black onion

01:25:09seeds and our jealous seeds um this uh so this is it so in here it's got cider and um

01:25:16uh some stock

01:25:17and then you you tick that away for a while uh let it cool down obviously and then put it

01:25:22in the pie

01:25:23you all right yeah take that right leeks leeks have been blanched uh i'm just going to

01:25:29reheat them in a bit of boiling salted water uh and that's pretty much it i've got a little vinaigrette

01:25:35here a bit of a warm salad affair yes a little bit of a vinaigrette and then i've got some

01:25:44chopped

01:25:45tarragon and some chicken skin and that is that right smells delicious i'm sorry how did you make

01:25:53your chicken skin again lovely oh good question chicken skin so take it off the the thighs uh

01:25:59carefully and then i put it between two baking sheets uh put it in the oven uh for about uh

01:26:0630 minutes

01:26:07something like that um until it's uh and it keeps it flat and it keeps it nice and crispy

01:26:11and then that's uh uh where are you tom summer like a roast chicken flavor isn't it exactly

01:26:17chicken crisp going it's um lovely yeah but reducing food waste as well right chicken gravy is there

01:26:28okay

01:26:31so just going back to mastermind uh apparently um there was an um a show where two two people found

01:26:38love

01:26:39there was like it was like a date i know i know over the last five years i've had some

01:26:43amazing

01:26:44um experiences we've had the youngest winner in his 20s we've had one of the oldest winners in her 60s

01:26:50and the winner last season and one of the finalists they um got together really they got it on wow

01:26:59and by that's a bit graphic and by all accounts they're still together oh wonderful so just like

01:27:06sila i'm looking out for my suit man you oh come on looking out for my suit for the happy

01:27:11day yes

01:27:13right okay okay there's the match there's the leak oh beautiful uh adam's got the pie

01:27:19leaks that's amazing oh yeah should i take it over thanks for those leaks look amazing they're

01:27:33looking incredible don't they so they can pass that over so the pie needs about sort of 20 25 minutes

01:27:38in the oven we uh glazed it um in a egg wash with i learned in rehearsal bit of cream

01:27:44why because it's

01:27:45nice it makes the really the fat makes really beautiful glows in the top that's why so you get

01:27:49a better coating yeah look cream beautiful pastry coat look okay really crispy really good oh my word

01:27:56shine yeah a whole egg or just a yolk yolk and cream yeah there you go right here we go

01:28:02all your stars for you piping hot yeah it might be a bit hot michelin star pie you're i know

01:28:08that i know

01:28:09very good pressure's on how is that you are all right like in the finger point i always get told

01:28:20off you're all right my wife would tell me off as well absolutely you're welcome to take that away with

01:28:28you oh well thank you everyone that's been fun yeah it's been fun uh that's all for us today on

01:28:34saturday kitchen live thanks to adam tom susie helen and of course clive all the recipes from

01:28:39the studio on the website bbc.co.uk forward slash saturday kitchen i've got more best bites you

01:28:44tomorrow morning at 9 30 on bbc2 and i'll be back here live next saturday with poppy o'toole jack

01:28:49star and sheridan smith enjoy the rest of your weekend bye for now

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 03

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