S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 04 - video Dailymotion

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Transcript

00:00:00Good morning, we're playing the role of winter warmers today with a cast of comforting casseroles,

00:00:05sublime sundae roasts, a heartwarming performer and a Burns Night treat that will blow your tartan socks off.

00:00:12Woo! Santa Kitchen Live!

00:00:34Hi, welcome to the show. From cooking with the stars to cooking for the stars, Jack Stein and Poppy O'Toole

00:00:39always deliver on deliciousness and fun.

00:00:42And Ollie Smith always be relied on to keep us well watered and well entertained.

00:00:48Now our special guest today has conquered stage and screen with an endless list of huge heartwarming hits from comedy

00:00:53to drama, Shakespeare to musicals.

00:00:55She has a whole host of glittering awards under her belt.

00:00:58Please welcome the brilliant Sheridan Smith.

00:01:00Woohoo!

00:01:02This is tremendous.

00:01:03Sheridan Smith, everyone.

00:01:04Tremendous.

00:01:05Good morning, Sheridan Smith.

00:01:06Hello.

00:01:07Hello.

00:01:07I'm very well. I'm very excited to see you all.

00:01:10Well done last night in the play.

00:01:11Ollie and I came to see it.

00:01:12It was fabulous.

00:01:13Loved it. Wasn't it brilliant?

00:01:14Brilliant.

00:01:15And I have to say, the acting, it felt effortless.

00:01:18Absolutely effortless.

00:01:19I'm so chuffed you came last night. It was lovely.

00:01:21It was great.

00:01:22We could sit in a hotel room doing our homework, doing notes, or we could actually come and see it.

00:01:26You actually came.

00:01:26And you know what, we said we went for work, and then we completely forgot we were there.

00:01:30Totally forgot we were there.

00:01:31We loved it. We were just totally immersed. It was genuinely amazing.

00:01:33Oh, thank you.

00:01:34It was lovely up there.

00:01:35Couple of half-time drinks.

00:01:36Yes.

00:01:37Great night.

00:01:38Great night.

00:01:40You're doing two shows today.

00:01:41Got two today, yeah, but very happy to be here. I'm such a fan of the show.

00:01:45Thanks for coming a lot.

00:01:46We're a fan of you.

00:01:47Listen, we need to get you fed, so let's see what's on the menu today.

00:01:50Jack, you've got a heartwarming dish for us, haven't you?

00:01:53Yeah, I'm doing sort of a broil casserole, so a fish casserole, and I'm doing a really cool

00:01:56little hack for making comfy shallots in a microwave.

00:01:59No.

00:02:00Yeah, and using parchment paper so your fish never sticks to the pan.

00:02:04Top tips.

00:02:05Top tip-tastic.

00:02:06Yeah, tip-tastic.

00:02:07Now, Poppy, good to have you back.

00:02:09You always deliver brilliant food.

00:02:11Recently delivered a baby.

00:02:12Congratulations.

00:02:14Congratulations, Poppy.

00:02:15Thank you very much.

00:02:17She's watching at home.

00:02:18Is she?

00:02:18Yeah, in the hotel room.

00:02:19She's staring at lights.

00:02:20No, she's that...

00:02:22It's that age, isn't it?

00:02:23Yeah, exactly.

00:02:23Looking at lights.

00:02:24What have you got for us today, Poppy?

00:02:25We have got some of my ultimate roast potatoes, so there's a little extra seasoning on there just

00:02:30to elevate it.

00:02:31We have got our chicken thighs that are pan-roasted, and then we make a pan sauce, so nice and

00:02:35easy, and then some greenery for health on the side.

00:02:38Very, very delicious.

00:02:39It was, too, in rehearsal, wasn't it?

00:02:41Totally scrumptious, both dishes, in fact.

00:02:43What are you putting in my cup today?

00:02:44In your cup.

00:02:45I'm putting a world of hope into your cup today.

00:02:48Are you?

00:02:48I am, absolutely, yeah.

00:02:49I've got all sorts of drinks today.

00:02:50For Jack, I've got...

00:02:51By the way, I love this.

00:02:52What?

00:02:53What are you loving?

00:02:53It's the perfect uniform for a picnic.

00:02:55What?

00:02:56Smart, utilitarian.

00:02:57Yeah.

00:02:57It's brilliant, honestly.

00:02:58Is it a bit North Korean?

00:02:59No, it's the perfect uniform for a picnic.

00:03:02It's a shacket.

00:03:03That's what it is, and it's very trendy.

00:03:05Yeah, for Jack, I've got a red and a white option, which I'm very excited about.

00:03:08For Poppy, I've got a delicious Greek white wine.

00:03:10I've got lots of delicious non-alcoholic pairings for Sheridan.

00:03:13Okay.

00:03:13And for you, I'm going to fill your cup with hope.

00:03:16I'd like a goblet.

00:03:17Would you like a goblet?

00:03:18Well, like, you know, the chalice.

00:03:20I think there's a good chalice from Temple of Doom.

00:03:22Temple of Doom.

00:03:22Not Temple of Doom.

00:03:23What was it?

00:03:23Last Crusade.

00:03:24He chose ways.

00:03:25I've got it at home.

00:03:26Of course you have.

00:03:27You've got all of it at home.

00:03:28Yeah, that's right.

00:03:30I don't think the viewers have come to learn about Last Crusade.

00:03:32Oh, I do that.

00:03:33A little bit of information, a little bit of extra take-home.

00:03:36I don't know.

00:03:36It's all just about food.

00:03:37It's about Indiana Jones.

00:03:39Right.

00:03:39Anyway, enough.

00:03:40Now, Sheridan, we said you're a bit of a fan of the show.

00:03:43I am.

00:03:44So you know how this works.

00:03:45I do.

00:03:46Food heaven, food how?

00:03:47Food heaven.

00:03:48Food heaven.

00:03:48So food heaven is that I love Italian food.

00:03:51So I love, like, anti-pasti.

00:03:52I mean, my friends always call them picky bits.

00:03:54You know, when you have, like, a few little things, a few flavours.

00:03:56So I like, like, bruschetta, burrata, I like pasta, arabiata.

00:04:01I can't even say it, probably.

00:04:03But yeah, so anything like that is my heaven.

00:04:05All right, gorgeous.

00:04:06What about hell?

00:04:07Hell is fishy fish.

00:04:10I don't mind tuna sashimi or, like, something that doesn't taste, like, really fishy, but

00:04:14like mackerel or anything like that.

00:04:15You know, I couldn't.

00:04:16Too fishy.

00:04:16Too fishy for me.

00:04:17Yeah, got it.

00:04:18Also, I've just remembered that Dave on the door last night referred to you as Shezza.

00:04:22Yes.

00:04:22Do you mind if Ollie and I call you Shezza?

00:04:24Please call me Shezza.

00:04:25We got so excited, yeah?

00:04:26Yeah, no, I love that.

00:04:28Shezza.

00:04:28Shezza's great.

00:04:29He can be Mazza.

00:04:29I can be Ozza.

00:04:31Just keep it rolling.

00:04:33Well, what Shezza gets to eat at the end of the show is down to you at home.

00:04:36Are you in the mood for Italian food?

00:04:39Thanks, Tom.

00:04:39If so, I'm going to make a trio of delicious anti-pastic dishes, including Jua bruschetta

00:04:43with ricotta and cavolo nero, fried polenta chips with a spicy arabiata sauce, some fine

00:04:49burrata with some confit fennel pine nut pangratata.

00:04:52Oh.

00:04:53Or is her idea of hell fishy fish your dream?

00:04:56Oh.

00:04:56If so, I'm going to grill some mackerel glazed in teriyaki and ginger and garlic, and I'm

00:05:00going to serve the mackerel with a sweet and sour beetroot and a soy and edamame bean dressing.

00:05:05Log on to the Saturday Kitchen website where you can view the terms of privates and doses

00:05:08and have your say.

00:05:09Plus, tomorrow is birds' night.

00:05:11Woo-hoo!

00:05:12Woo-hoo!

00:05:13So to celebrate, we've invited Greg Boyd from Old Hag to make some iconic Scottish scram featuring

00:05:18hot sauce made from a very famous Scottish drink.

00:05:21It's not whisky.

00:05:22Oh, what is it?

00:05:23Iron brew.

00:05:24Ah!

00:05:25Oh!

00:05:26Kinky Fanta.

00:05:27That doesn't feel like Fanta.

00:05:29No, it's...

00:05:30Scottish Fanta.

00:05:30No, it tastes...

00:05:31It's unique.

00:05:31I think it's unique.

00:05:32I do love a bit of it as well.

00:05:33I do.

00:05:34I love a drop of that.

00:05:34I do.

00:05:35Love it.

00:05:36Right, Jack.

00:05:37You're up first.

00:05:38Let's go.

00:05:39Let's go.

00:05:39Right, so, grill casserole.

00:05:41I've lost my cards.

00:05:42Done, Matt.

00:05:44They're usually underneath.

00:05:45Can we find...

00:05:46If you could chop up all that, that's the base of my casserole.

00:05:49So I'm going to do this tip for confit shallots first, because it's a real good one.

00:05:52So, confit shallots are a really good way of cooking any green vegetables.

00:05:56So the kale on this dish is going to be steamed.

00:05:59And confit shallots normally take in a, you know, in a kitchen like an hour in oil just

00:06:03slowly bubbling away.

00:06:04Yeah.

00:06:05But I discovered many years ago that you could just whack it in a microwave for 30 seconds

00:06:09in a bit of oil and you get the same effect.

00:06:11Like that.

00:06:12Yeah, so...

00:06:12Yeah, just top tip into some oil.

00:06:14Energy saving.

00:06:15Energy saving, yeah, yeah.

00:06:16And also, you know when you're doing something that takes an hour and then you burn it,

00:06:20you're like...

00:06:21Yeah.

00:06:21Come on.

00:06:22So this goes into a microwave.

00:06:23Yeah, that's what you say.

00:06:24That's what...

00:06:24Yeah, that...

00:06:25Come on.

00:06:26That exact language.

00:06:27So that goes in there for 30 seconds.

00:06:30Erm...

00:06:30Or ish.

00:06:30There we go.

00:06:31Yeah, do you not work it?

00:06:32Not really.

00:06:32No, it didn't.

00:06:34That'll do it.

00:06:34Cos you didn't do a rehearsal, I did.

00:06:37Can you do that for me?

00:06:41So, the base of the casserole, it's a...

00:06:44It's an unusual fish dish, this, because in the winter it is quite hard to find things

00:06:49to go with fish.

00:06:50Keep chatting, Jack.

00:06:50With fish, yeah.

00:06:52Traditionally, you know, it's kind of white wine, cream, lemon.

00:06:56Erm...

00:06:57Have you got the manual over there?

00:06:58Great, great.

00:06:59It's all good.

00:06:59You know, all these kind of light flavours with fish.

00:07:02So in the winter, you kind of, you have to look somewhere else.

00:07:04So we're looking at garlic, shallots, and we're going to braise these in some chicken

00:07:08stock, along with all the veg you're making there.

00:07:10So it is like a traditional kind of casserole.

00:07:12Nice.

00:07:13We've got some porcini in there for depth of flavour, some red wine vinegar, some balsamic,

00:07:18some thyme, so it's very hearty.

00:07:20Mm-hm.

00:07:20And a bit...

00:07:20And then some ham, and then the star...

00:07:23Yeah, what's the rogue ham doing in there?

00:07:25The rogue ham is just, again, to add some meatiness to it, because it's a fish dish,

00:07:29but it needs to...

00:07:30Okay.

00:07:30Is that my confi shot's done?

00:07:32It is, yeah.

00:07:33Look at that.

00:07:33Good chef.

00:07:34Al-ding-dong.

00:07:35Al-a-ding-dong, yeah.

00:07:36Right, you want this in here, yeah?

00:07:38Jack, can I ask, is it all fish that can take these more savoury flavours, or do you have

00:07:42to be specific?

00:07:43No, I think, like, the good, the best fish, the flatfish, so Brill, Turbot, a great place.

00:07:47We do do it with hake as well sometimes, which works really well, but, yeah, it's normally

00:07:51the sort of, the prime, uh, prime fish.

00:07:53And Brill is a lovely fish.

00:07:55It's like Turbot, but a little bit cheaper.

00:07:57Um, but yeah, you can do it with any flatfish, place, all the rest of them.

00:08:03Um...

00:08:04Well, if I had my cards, Jack, I'd be able to ask you some questions.

00:08:07You're doing something at Shelton Racecourse, aren't you?

00:08:09I am, yeah, I'm doing a restaurant at the races, that's going to be fun, so, yeah, I've

00:08:12been, um, doing the menu for that, so it's really, you know, kind of, some of the dishes

00:08:16from the restaurant, but also my own dishes, so it's not, like, a seat, it's not a Rick

00:08:19Stein restaurant.

00:08:20Right.

00:08:20Jack Stein restaurant.

00:08:21Yeah.

00:08:22Yeah.

00:08:23I mean, I'm not taking over, but, you know, I have moved there in the office.

00:08:26You're using, uh, a lot of Dad's dishes?

00:08:28Uh, there's a couple of them, but I've changed them, as I often do, by putting, sort

00:08:32of, Marmite in them.

00:08:35So, I'm just tossing those through there.

00:08:37Where's that thyme gone?

00:08:38I'm just going to nick a bit of that for this.

00:08:40So, with the braised garlic and shallots, a little bit of ham in there, and a little

00:08:45bit of sugar, which is over here, and then I'm just going to let them colour up a little

00:08:50bit, add a bit of butter, and then cover them in chicken stock.

00:08:53So, apparently you, uh, you call this a dish that you would serve to a food critic?

00:08:57I think, yeah, I think so, um, it's, it's, there's a couple of dishes we've got, they've

00:09:01got this in a turbot dish with truffle, which I just think, if I knew there was a food critic

00:09:05coming in, or a guide, I'd want them to have it, because it's very, it's simple, but quite

00:09:10complicated, and the flavours are bang on.

00:09:12And also, it's also quite unusual, because, you know, red, like, a dark red sauce with fish

00:09:17is, you know.

00:09:18I think Dad got the idea originally from the moret sauce, you know, you get, like, eggs.

00:09:22Oeuf-en-moret.

00:09:23Oeuf-en-moret, yeah.

00:09:24So, I'm sure he borrowed it from somewhere in France.

00:09:27Sure.

00:09:27As, as so many chefs did back in the day.

00:09:31I don't know if I went northern then, but there we go.

00:09:32So, a bit of sub-season.

00:09:34It was very good.

00:09:35Put my grill up nice and early.

00:09:36Now, this is another top tip.

00:09:37So, if you've got, uh, so fish, to cook fish, um, skin side down for a nice crispy skin,

00:09:43people often think it's going to stick to the pan.

00:09:45So, you can take any old pan that's maybe lost its, um, you know, its coating.

00:09:50Yeah.

00:09:50Just get a bit of, uh, good quality.

00:09:52It has to be good quality baking powder.

00:09:54Are there, are there lesser qualities?

00:09:56Yeah, like the ones, like, the, the supermarket-owned brown ones, I wouldn't go for that.

00:09:59I'd go for, like, something, like, Bake Off-approved, you know, that kind of thick.

00:10:03I don't know if that, I don't know if they get, you know, if there is such a thing.

00:10:07But, you know, basically really nice, you know, thick baking powder.

00:10:10Some paper, yeah.

00:10:11Yeah, so you put that in a pan, and then you just cook your fish on top of that.

00:10:15Okay.

00:10:15And it will just, it will do exactly what it would do, um, in a brand new nonstick pan.

00:10:20So, you put.

00:10:20Still colour?

00:10:21Still colour, still get the crispy skin.

00:10:23So on goes a bit of oil.

00:10:26And I'll pop that.

00:10:27Like that.

00:10:27Good tip.

00:10:28Yeah, it's a good one.

00:10:28That's two tips in, two in a row.

00:10:31Um, so, your, the vegetables that you've just done, I've, I've done a bit earlier,

00:10:35so I'm going to, if you could just pass all those through, and push all that flavour through

00:10:39with the back of that ladle.

00:10:40Ding.

00:10:40There we go.

00:10:41And I'm going to start to lay my fish.

00:10:43So, the two thicker fillets first.

00:10:46In they go.

00:10:46So how long is this on for?

00:10:48That cooked down for about 20 minutes.

00:10:50Okay.

00:10:50Uh, and then, yeah, just, that's it.

00:10:52And then into that sauce pan at the, that sauce pan.

00:10:55Interesting there, no wine.

00:10:57You could put wine in this, right?

00:10:58You can do, yeah.

00:10:58Yeah, but I've just, I've left it out today.

00:11:00Yeah.

00:11:01Right, that's that.

00:11:02The grill's going in.

00:11:04Um.

00:11:05Is that for?

00:11:05That's for the sauce.

00:11:06That's for that, yeah?

00:11:07In there.

00:11:08Okay.

00:11:09And then, all my chicken stock's going to go on top of my shallot, so I braise them

00:11:13up all nicely.

00:11:13Okay.

00:11:14Right, so this is for the cake.

00:11:15Yeah.

00:11:16Okay.

00:11:17And you can, and we'll fry off these mushrooms.

00:11:20Okay.

00:11:20A little bit of oil.

00:11:21It's quite pan hungry, isn't it, this?

00:11:23Yeah, it's just a bit like, I feel like a DJ here at the moment, you know what I mean?

00:11:26Just like.

00:11:28My cousin's a DJ, actually, yeah.

00:11:30Yeah, I do.

00:11:31Yeah.

00:11:31What's his name?

00:11:32Judge Jules.

00:11:33Judge Jules, yeah.

00:11:34What?

00:11:34Really?

00:11:35Yeah.

00:11:35No way.

00:11:36Yeah.

00:11:37That's cool.

00:11:39He did MasterChef, actually.

00:11:40Did he?

00:11:41Yeah, I don't think he did very well.

00:11:42Huh.

00:11:43I think.

00:11:44It's a good show, that.

00:11:45What?

00:11:46It's a good show.

00:11:46I heard it's a good show, new presenters.

00:11:48Great show.

00:11:49Okay.

00:11:51I mean, if you were to do this at home, which obviously everyone's going to now.

00:11:54Yeah.

00:11:54You could do stuff up in advance, right?

00:11:56Yeah, you make up the sauce in advance, make the braise shallots like this in advance.

00:11:59Mm-hmm.

00:11:59And then, yeah, all you really need to is pound fry the fish.

00:12:02So the kale in there.

00:12:04Get that in.

00:12:04So it's literally the best way to cook any green veg.

00:12:06Tiny bit of water.

00:12:07Yeah.

00:12:08No, we don't put salt in.

00:12:09No, no.

00:12:10Because if you put the salt in now, it runs away and you get that kind of like, you know,

00:12:14evaporated stuff.

00:12:15Don't salt, no.

00:12:16But you do that.

00:12:17Don't.

00:12:17Let the water evaporate, then in with the confit shallots and then salt at the end.

00:12:21Okay.

00:12:22And then...

00:12:22All these tips.

00:12:23I know.

00:12:24Has your agent been on to you with more tips?

00:12:28No, I just keep watching Poppy's TikTok and realise I could probably actually give people

00:12:32some more advice rather than just anecdotes about being in the kitchen.

00:12:37Yes.

00:12:39So that's all my garnish there is all ready.

00:12:42So I've just, with the sauce, a tiny bit of butter just to thicken it.

00:12:45And we are cooking on gas here.

00:12:47Okay, happy.

00:12:48We're literally cooking on gas.

00:12:49Mmm.

00:12:49So what are we doing here?

00:12:50We're just montaing that.

00:12:51That's montaing that down, yeah.

00:12:52Just give that a quick taste.

00:12:54Just a little bit of butter.

00:12:54So you've got to enrich it in with butter.

00:12:56Yeah, you could use cream or you could use, you know, sort of a stabiliser.

00:12:59You could even use, I tell you what, really good tip.

00:13:01Tomato ketchup.

00:13:02What?

00:13:03Yeah, tomato ketchup.

00:13:04It's perfect.

00:13:05It's got a stabiliser and sweetness and acidity balance.

00:13:07Really?

00:13:08Yeah.

00:13:08Ketchup?

00:13:09Yeah.

00:13:11Well, that's another tip for you if you want to take that.

00:13:13I think I'm sort of getting, running out tips.

00:13:17It's all right.

00:13:17Don't use them all up in one here.

00:13:19No, exactly.

00:13:21There's a cookbook in what you've just told everybody.

00:13:23Yeah.

00:13:23Right, okay.

00:13:24So that's there.

00:13:25The confit shallots just go in.

00:13:27Let me just find it.

00:13:27That sauce is delicious.

00:13:29Yes.

00:13:29Do you know the sweetness in there?

00:13:30Yeah, there's a bit of sugar.

00:13:31Right.

00:13:32And then there's some of the remaining bits from the porcini stock.

00:13:39Very nice.

00:13:40If you want to make Jack's brille brille casserole at home, you can find a recipe.

00:13:45We have a brigade of chefs to help you.

00:13:46Yeah, you get a whole new set of pans.

00:13:48We're all in the chefs.

00:13:49And the recipe you can find at bbc.co.dk.

00:13:514 slash saturday kitchen or scan the QR code below.

00:13:54Take you straight to this dish.

00:13:55The thing is, I quite often feel my dishes are simple when I come on here.

00:13:58So you thought you'd really go overboard.

00:13:59I'm never doing this again.

00:14:00Yeah.

00:14:01So that's the kale ready there.

00:14:03So literally it's just the water's evaporated, the kale's cooked and then it's just finished with salt.

00:14:09Okay.

00:14:09So what else could you do like this, shallots?

00:14:12You could do garlic in there, onion, you know, anything you want.

00:14:15Like a bit of thyme in there goes really well.

00:14:17And again, like for everything, I use it for roast dinner basically.

00:14:21Every single, thank you.

00:14:22Roast dinner?

00:14:23Yeah, like as in every...

00:14:24Your whole roast dinner?

00:14:25Yeah, I put a whole roast dinner in a microwave.

00:14:28Okay, so the fish is ready.

00:14:29If you want to just start, if you want to just...

00:14:30Can I put some salt in this now?

00:14:32I have put it on.

00:14:32Okay.

00:14:33If you want to just start, just by picking out the garnish and laying it around.

00:14:36Certainly.

00:14:37And then, oh, the fish is ready.

00:14:39We're doing today, Jack.

00:14:40You heading back to Cornwall or?

00:14:42I'm not actually.

00:14:43I'm actually going to see a big friend of the show.

00:14:47Yeah.

00:14:48The omelette challenge winner.

00:14:50The guy who was on my first ever omelette Saturday Kitchen alongside Theo Randall doing his podcast.

00:14:55Are you?

00:14:56Really?

00:14:57Nice.

00:14:58Yeah.

00:14:58I remember the first time I came on here I was so nervous and he was such a gentleman.

00:15:01Yeah, he's a lovely fella.

00:15:04Yeah.

00:15:04Oh, cool.

00:15:05Yeah, so we're going to do that.

00:15:06Okay.

00:15:06I'm up in town for the afternoon.

00:15:08Very nice.

00:15:12Right.

00:15:13So once you turn that fish you could practically turn it off.

00:15:16Turn that off.

00:15:17And rest that.

00:15:17I should have used that.

00:15:18There we go.

00:15:19And then you've got these little mushrooms to go around there as well.

00:15:23Okay.

00:15:23Really hot pan, that one.

00:15:25You stop putting hot pans on the...

00:15:26Sorry.

00:15:27Oh!

00:15:30That's a really hot pan, that one.

00:15:31Thanks.

00:15:32Wow.

00:15:33This is...

00:15:33Yeah, this is...

00:15:35Oh!

00:15:36Next time I'm coming on, I'm going to make a finger sandwich.

00:15:42So that grill's ready.

00:15:43And again, always like at the end once you, you know, grill expensive fish, make sure a little bit of

00:15:47sea salt on at the end.

00:15:48Your dad's done fish finger tacos before.

00:15:50Oh, has he?

00:15:51Yeah.

00:15:52Oh.

00:15:52Yeah.

00:15:52Finger tacos?

00:15:53Yeah.

00:15:56Yeah.

00:15:57Yeah.

00:15:57That's the way to go with that.

00:15:58No way to go.

00:15:59Thank you very much.

00:16:01So the grill, and again, a little restaurant tip, we always put the smaller fillet down and then the bigger

00:16:06fillet on top.

00:16:06Yeah.

00:16:07Just to make it a bit bigger.

00:16:09And that's it.

00:16:10Happy?

00:16:10Yeah, very happy, yeah.

00:16:11Lovely.

00:16:12That's a grill casserole done with a cartouche to stop it sticking.

00:16:16And some steamed kale with comfy shallots a la ding dong.

00:16:19Nice!

00:16:24A la ding dong.

00:16:25Very good.

00:16:26Right, Sheridan.

00:16:27There's your breakfast.

00:16:28Oh!

00:16:29Probably just not fishy.

00:16:30It's not fishy.

00:16:30It's not fishy, fishy, fishy.

00:16:31It looks delicious.

00:16:33What is in Welsh?

00:16:33Poppertyping.

00:16:34Poppertyping.

00:16:35Microwave.

00:16:36And what Welsh?

00:16:38Are you?

00:16:38Poppertyping, there you go.

00:16:39Poppertyping, yeah.

00:16:40What have we got?

00:16:40Well, this is one of those dishes with the gutsy sauce that you could actually have either a light red

00:16:45or a rich white.

00:16:46So I've actually done both in their own ways.

00:16:48So the rich white I've gone for is lovely, isn't it?

00:16:50It's Wakefield Chardonnay, £10.97 in Asda.

00:16:54Aussie Chardonnay was kind of the backbone of what they always did.

00:16:56But this one, lower alcohol, 13%, a bit of oak to flesh it out for the texture.

00:17:00It's actually the flavour of the oak that works really well with the mushrooms and the sauce.

00:17:04It's got that kind of lovely umami texture to it, flavour rather to it.

00:17:08And it's one of those wines that also manages to feel nice and bright.

00:17:11So it's a delicious glass of wine.

00:17:13If you've forgotten what Aussie Chardonnay tastes like, this is the future of it, for sure.

00:17:16Yeah, I like that.

00:17:17When I did my little notes on it, I wrote Mini Merceau.

00:17:20It's that French wine that costs an absolute packet, but that tastes pretty much dead ringer for it.

00:17:24And for Sheridan, I'm really excited by this.

00:17:26This is my red option. This is Charity Red Ice Tea.

00:17:30It's £1.95 in Waitrose.

00:17:32It started as a social enterprise idea and it supports lots of the people who actually make it, basically.

00:17:37All the money goes back to them.

00:17:37It's rooibos tea, which is wild and organic.

00:17:40It's got a bit of passion fruit in there.

00:17:41It's a Mexican agave and it's just beautifully balanced.

00:17:44You get a little bit of texture and grip.

00:17:45It's savoury enough to go with that.

00:17:47But it's also deliciously...

00:17:49It's really nice, though.

00:17:50It's really good.

00:17:51It's really good.

00:17:52Yeah, so they give a portion of their foundation some of the money back.

00:17:57It's fair trade.

00:17:58It's good, isn't it?

00:17:59So nice.

00:18:01Tea, red and white.

00:18:02Lovely.

00:18:02Very nice.

00:18:03Poppy, you tried that in rehearsal.

00:18:04It is phenomenal and this goes so well with it.

00:18:07Because it's rich but it's light so it's not like overpowering the fish.

00:18:11So it's, yeah, really good.

00:18:12And those little...

00:18:12What is...

00:18:13Shallots a la ding-dong?

00:18:14Is that what the new name is?

00:18:16They're really clever.

00:18:17I really like that.

00:18:18I'm going to use that quite a lot, actually.

00:18:20Really good.

00:18:20The garlic is delicious.

00:18:21Oh my goodness, sorry.

00:18:23It's the whole point of the show, Sheridan.

00:18:24Yeah, I know, yeah, yeah.

00:18:25I'm usually at home watching.

00:18:27I'm such a superfan.

00:18:28I'm like, do I eat now?

00:18:29When do I eat?

00:18:30Getting all nervous.

00:18:31That is amazing.

00:18:32Because I don't really eat fish.

00:18:33But this doesn't taste fishy fish at all.

00:18:36It's absolutely delicious and the garlic is...

00:18:38Oh, that sauce is worse than a treat, isn't it?

00:18:40It's amazing.

00:18:41It's really good, really rich.

00:18:42It's warming, gusty.

00:18:42So nice.

00:18:43Scrumptious.

00:18:44Pops reminds us what you're doing in a bit.

00:18:45We've got ultimate roast potatoes, some pan-fried chicken thighs

00:18:48and a pan sauce with a bit of fresh on the side.

00:18:52Don't forget, I don't know what you said.

00:18:54Mommy's out tonight!

00:18:55She's had a drink!

00:18:56I'm loving all the jewels, by the way.

00:18:58I saw Sheridan, I was like, I put mine on as well.

00:19:01You're giving it a bit of a drink.

00:19:02Yes!

00:19:04Don't forget, you're in charge of what a cook at the end of the show.

00:19:06Jennifer Sheridan's idea of food heaven, a trio of antipasti,

00:19:09gluten and jus bruschetta, confit fennel, burrata,

00:19:12and polenta chips with arabiata sauce.

00:19:15Or her idea of food hell, Japanese-inspired mackerel

00:19:17with sweet and sour beetroot log onto the website now.

00:19:19Have your say.

00:19:21Right, we're heading to Thailand now with Jack's old man

00:19:24and Rick's enjoying a traditional Thai breakfast.

00:19:27We're not a slice of toast in sight.

00:19:29Have a look.

00:19:35I caught the train to go further south heading for Phuket,

00:19:39that all too familiar holiday destination for so many people.

00:19:44The train goes past mile upon mile of green paddies dotted with sugar palms

00:19:49and the landscape is much lusher than it was after leaving Bangkok.

00:19:54This is my stop at the terminus of Suratani.

00:19:59I spent the night on that train and I was woken up by the porter

00:20:02serving tea sweetened with condensed milk.

00:20:06Very comforting.

00:20:08I was met here by Toto, my new interpreter.

00:20:11Hi.

00:20:12Toto.

00:20:13Good morning, Rick.

00:20:14Good morning.

00:20:14Did you have breakfast yet?

00:20:15No, we only had some tea on the...

00:20:18We can have some local food over there.

00:20:21What have they got?

00:20:22They have chicken rice.

00:20:24Chicken rice.

00:20:25That sounds good.

00:20:26It's like for breakfast for Thai people.

00:20:29Very hungry.

00:20:31That would be great.

00:20:33Yeah, for breakfast.

00:20:37I'm always interested in breakfasts around the world

00:20:39because they vary so much from country to country, culture to culture.

00:20:44After all, they say it's the most important meal of the day.

00:20:48This chicken has been simmered in a light broth

00:20:50and it's traditional to eat it with a few drops of this hot chilli sauce.

00:20:55This chicken rice is wonderful.

00:20:58I woke up in the middle of the night on the train from Wahin last night

00:21:01and thought I probably had a bit too much Tom Yum Gang

00:21:07because I just had this sort of intense heat in my stomach.

00:21:10I just thought the Thais eat chilli all the time.

00:21:13How do they get over it?

00:21:15And Toto's just said the breakfast, they don't like anything too hot.

00:21:20And this is just perfect for a bit of a tender stomach.

00:21:23Do you ever have bread or toast for breakfast?

00:21:26No, no.

00:21:28It's something strange.

00:21:30Noodles?

00:21:31Yeah.

00:21:31Noodles maybe, but noodles people eat lunch or maybe dinner.

00:21:36Oh, I see.

00:21:37But like chicken rice or pork rice also, crispy pork, yeah.

00:21:42But this is very popular.

00:21:44This is perfect.

00:21:45And not too much chilli.

00:21:47Yeah.

00:21:48Yeah.

00:21:48Not too spicy.

00:21:49Ah.

00:21:52I mentioned Thailand's most famous dish, the hot soup Tom Yum Gung,

00:21:57and Toto took me to see how it was really made.

00:22:00But first we gathered oyster mushrooms.

00:22:03I'm afraid I'm a bit accident-prone.

00:22:05I'm always banging my head.

00:22:08They said to come and see the mushrooms,

00:22:10but I had to go down this long, dark bit,

00:22:14and I didn't see the beam.

00:22:16And Toto said Thai people are quite small.

00:22:21Oh, dear.

00:22:23I was really suffering from lack of sleep.

00:22:26That's what caused it.

00:22:27I was up all night on that rickety old train.

00:22:31What a chump.

00:22:33So, Toto's friends Pam and Somjai start by preparing the mushrooms

00:22:38and making coconut milk by adding water to freshly grated coconut

00:22:42and squeezing it.

00:22:44This soup is notoriously hot,

00:22:47and I'm a little bit concerned about the number of chillies going in.

00:22:52It's about 25.

00:22:5325?

00:22:54Yes.

00:22:55That's going to be terribly hot.

00:22:57For Thai people, this is simple.

00:23:00Wow.

00:23:02Next, they chop up some galangal, so fresh and fragrant,

00:23:06lemongrass, of course, and quite a few limes.

00:23:10And this gets put into a stock made with water and coconut milk.

00:23:16She's just putting some sugar in now.

00:23:18I must say, I'm fascinated by this.

00:23:21I mean, you can read recipes for tumyang...

00:23:24tumyang kung.

00:23:25Tumyang kung.

00:23:27Say it one more time.

00:23:28Tumyang kung.

00:23:29Tumyang kung.

00:23:30Tumyang kung.

00:23:32Tumyang kung.

00:23:33I still can't get it.

00:23:36Now for some salt, chopped up spring onions, coriander leaves

00:23:40and all those chillies.

00:23:46By the way, tum means to boil and gung means prawns.

00:23:50Next, lime juice and then the prawns.

00:23:55The thing that really is impressing me is how much of everything is in there.

00:24:0025 chillies for a start, but like probably a kilo of prawns.

00:24:05This is probably for five, six people, I suppose.

00:24:08Masses of mushrooms, loads of tomatoes, five limes, tons of coriander, the root as well.

00:24:14And you get these back in the UK, you get these recipes and it's saying like a, you know,

00:24:20one lime, four ounces, sorry, should be in grams, whatever it is,

00:24:25a hundred grams of mushrooms.

00:24:27This is just bang, bang, bang.

00:24:29And that's why when you taste it, it's got such a great deep flavour.

00:24:35What you saw going in a few moments ago was nam prik pao,

00:24:39a roasted chilli paste and not for the faint-hearted.

00:24:43It gives the dish three things, its heat, depth of flavour and colour.

00:24:48Before serving, the ladies complete the soup by adding more of the fresh ingredients

00:24:52like tomatoes, coriander, spring onions, kaffir lime leaves and of course lime juice.

00:24:59A quick taste determines the need for a little more fish sauce.

00:25:03I'm now beginning to understand why Tom Yam Gung is so highly regarded as an icon of Thai cuisine.

00:25:10Finally, to give the soup an extra touch of luxury, the first pressing of the coconut milk is added.

00:25:17I couldn't have hoped to taste this soup anywhere better than with this family of farmers,

00:25:23where growing most of the essential ingredients plays a large part in their livelihoods.

00:25:30It's good. It's really good.

00:25:33Yeah.

00:25:33Alloy.

00:25:34Alloy.

00:25:35Alloy.

00:25:36Alloy.

00:25:38Alloy.

00:25:39Absolutely.

00:25:40Very good.

00:25:41Very good.

00:25:43Just as I thought, it's got enormous depth of flavour.

00:25:46It's fantastically sour, fantastically hot.

00:25:49And Bud's very impressed.

00:25:52They're tasting stuff all the time to make sure the seasonings all right and the amount of lime juice is

00:25:56right.

00:25:58Beautiful soup.

00:26:05Thanks for that, Rick.

00:26:06Is he accident-prone?

00:26:07You must have seen the scene with the mandolin from back in the day.

00:26:10Oh, yeah.

00:26:11With the swearing and the bleeping it out.

00:26:13Yeah, I do remember that.

00:26:14He's a bit fond of DIY, isn't he?

00:26:17Oh, I don't.

00:26:18And a head torch.

00:26:19Yeah, and a head torch, yeah.

00:26:20I love that.

00:26:21He pumps his head a lot, yeah.

00:26:22Rick's starting the head torch.

00:26:23Yeah.

00:26:24Uh, right, anyway, enough about that.

00:26:27Um, okay, so Sheridan, as we mentioned, Ollie and I saw A Woman in Mind last night.

00:26:31Absolutely loved it.

00:26:32Uh, there's a part in the play, uh, one of the characters, Muriel, uh, played by Louise, uh, Billy.

00:26:39Um, she is a terrible cook and she makes an omelette using Earl Grey tea instead of herbs.

00:26:44That's right, yeah.

00:26:45Uh, and it was awful.

00:26:46So we, so we thought we'd do an Earl Grey tea recipe with duck.

00:26:48Cause you don't have to just use it in sweet things.

00:26:51So, uh, I'm gonna make a little Earl Grey tea dressing to go with this, uh, this duck salad.

00:26:56Um, and what were you talking about, bergamot?

00:26:58Yeah, it's in bergamot.

00:26:59Cause you used it in, uh, in desserts quite a bit.

00:27:01Yeah.

00:27:02I mean, you usually see it slugged in a load of prunes.

00:27:05Yeah.

00:27:05Don't you?

00:27:06Yeah.

00:27:06Anyway, so I'm gonna make a little dressing out of this.

00:27:09Um, so we've got the Earl Grey tea, uh, here, which is quite strong.

00:27:14Uh, I'm gonna make it even stronger by bringing it down a bit more.

00:27:16And then I've got some honey in there to sweeten it.

00:27:19A little bit of, uh, balsamic vinegar and some, um, mustard.

00:27:23What's that called?

00:27:24Uh, Dijon mustard.

00:27:25Um, and that's it.

00:27:26Toss it together.

00:27:27A few nuts.

00:27:27Bit of, uh, manchego.

00:27:29Little salad.

00:27:29Nice.

00:27:30Bosh.

00:27:30Happy?

00:27:31Very.

00:27:32We're gonna do all that in about seven minutes.

00:27:34Uh, right.

00:27:35So while we get on with this, uh, let's talk about the play, Woman in Mind.

00:27:39Um, it's the, um, the anniversary of it.

00:27:43And it's an Alan Eggbourne play.

00:27:44It is, yeah.

00:27:45Uh, still relevant today.

00:27:47Now I met, uh, well we met.

00:27:49Yeah.

00:27:49Sorry, Ollie.

00:27:49We met.

00:27:50We did.

00:27:50A lovely woman in the, um, in the bar.

00:27:53Yeah.

00:27:54Uh, at, uh, in the interval.

00:27:56And she...

00:27:57Why is that funny?

00:27:58I'm terrified about it.

00:27:59Why is that funny?

00:28:00It's turning so dodgy.

00:28:02Just, where are we going?

00:28:03Come on, Ollie.

00:28:05Come on, come on, come on.

00:28:05Yeah.

00:28:06So we met this lovely woman in the bar.

00:28:07And she was, she was talking, she was talking to us about, uh, about Alan Eggbourne.

00:28:11And how he writes about how, sort of, basically downtrodden women, uh, and being chained to the sort of kitchen

00:28:17sink.

00:28:18Uh, and this is very much like that, wasn't it?

00:28:20Yes.

00:28:21Yeah, yeah.

00:28:21That's where I was going.

00:28:22Beautiful.

00:28:23I'm relieved.

00:28:25I'm pretty.

00:28:26Um, yeah.

00:28:27And he, he's a brilliant playwright, obviously.

00:28:29And this is one of his, uh, it's kind of probably one of most people's favourites.

00:28:33Who are, who are our Alan Eggbourne fans.

00:28:35But it hasn't been done for a long time.

00:28:38Yeah.

00:28:38It was big in the 80s.

00:28:39Um, Julian McKenzie did it.

00:28:42Um, but it's a brilliant play.

00:28:43I mean, I think, uh, you know, it is still relevant.

00:28:45It's about mental health.

00:28:46Yeah.

00:28:46But it's very funny.

00:28:47It's like a dark comedy.

00:28:49Um, and he's such a genius with his writing.

00:28:51So, it's, it's nice to put it on in like, we've just done a slightly modern twist with it.

00:28:55But it's still very much set in the 80s.

00:28:57About a woman who is in a, like, loveless marriage.

00:29:01Um, has that kind of mundane family and then dreams up this fantasy family who are quite

00:29:06the opposite.

00:29:07Um, and then those lines get blurred and it all gets a bit chaotic in the second half.

00:29:11But it's, it's funny but also quite heartbreaking.

00:29:13Uh, it absolutely is.

00:29:14And you're on stage the whole time.

00:29:16Yeah.

00:29:16You're either sort of falling down.

00:29:18Yeah.

00:29:19Or, or just standing there.

00:29:20Yeah.

00:29:21And that's quite intense.

00:29:22It is.

00:29:23But it's kind of fun.

00:29:23Cause I, I, you know, before I go on, I'm like, right, here we go.

00:29:26I know I'm not coming off stage for the next, well, the interval.

00:29:29But then, you know, you've got two hours on stage and then the cast.

00:29:32The interval goes quick.

00:29:33By the time you've been to the toilet, you've also changed.

00:29:35Yeah.

00:29:36Bell's going.

00:29:36You've got to be back in.

00:29:37Cue for the bar.

00:29:39Yeah.

00:29:39But yeah, no, it's, um, yeah, once you're out there, it's fun.

00:29:42Cause you think, right, here we go.

00:29:43And the cast are amazing.

00:29:45They're all so talented and they all come on at different times.

00:29:47So I'm in the fantasy family, then the real family.

00:29:50So you, it's kind of nice being out there.

00:29:51Cause you're constantly getting all these different energies coming on.

00:29:53It's great.

00:29:54I mean, the setting is brilliant because I mean, for people who haven't seen it,

00:29:57but you need to go and see it.

00:29:58Um, your character smashes her head.

00:30:01Yes.

00:30:01She has, she's got this head injury.

00:30:03So she dips in and out of reality and watch her, her fantasy life.

00:30:08Yeah.

00:30:08So you're playing two parts.

00:30:10Yeah, kind of.

00:30:11Yeah.

00:30:11They start off as like hallucinations and, and the husband's like gorgeous and really attentive.

00:30:16She's got this daughter who adores her and a brother who's really protective in the fantasy family.

00:30:22And in the real family, she's got a very grumpy, um, husband who's a vicar and his sister-in-law

00:30:28who can't cook.

00:30:29Hence the Earl Grey omelette.

00:30:31And, um, and.

00:30:32It's like Mrs. Doyle.

00:30:33Yeah, she is.

00:30:34Yeah.

00:30:35You will, you will, you will.

00:30:36Um, but yeah.

00:30:37And then a son who's run away to a cult and doesn't speak to her.

00:30:40So yeah, it's two totally different worlds.

00:30:43Um, and at first it's just hallucinating, but then it all gets very dark and she loses her mind.

00:30:48And it is, it's, it's very intense the second, uh, second half.

00:30:53And you, you sort of, I think you said yourself, you kind of draw on your own personal experiences with

00:30:58that.

00:30:58Yeah.

00:30:58I mean, that's why the, when, when I got sent the play, I was like, wow.

00:31:02I think, you know, it's apparently Alan April and it was quite autobiographical about his, his mom went through something

00:31:07similar.

00:31:08Right.

00:31:08Um, and I'd obviously been through, um, quite a public meltdown.

00:31:13Um, so I, when I got the play, I just instantly was like, this is amazing.

00:31:16And I totally related.

00:31:18And also I think, you know, a lot of people have mental health issues and there's a moment in time

00:31:22and then they come through them, you know.

00:31:23So I thought, well, now I'm in a better place.

00:31:25This is a great part to tackle and I can bring some of it, hopefully to it, and then leave

00:31:29it on stage and go home.

00:31:31I mean, you are a human rainbow, which, which is very handy because, you know, for a large portion of

00:31:36the second act, or the second half, I should say, you actually spend time in the rain.

00:31:40It rains on stage, which is something that's extremely unusual for the West End, but what's that like as an

00:31:45actor?

00:31:46It's so exciting.

00:31:47Yeah.

00:31:48I love that, Ollie.

00:31:49It's like, it's like 20 minutes, isn't it?

00:31:51It's a long time.

00:31:52It's a long time.

00:31:52I'm drenched by the end, but it's great having a rain machine in theatre.

00:31:56I've always wanted to do that.

00:31:57Yeah.

00:31:57If you come do it as an act theatre in Cornwall, it would just rain naturally the whole time.

00:32:01Have you trodden the balls, Jeff?

00:32:03I've been, I've been raining on down there.

00:32:04I've just trodden the balls myself.

00:32:06I mean, however, I mean, that was obviously, that's tough doing that sort of day in, day out.

00:32:10But when Ollie and I came round the back to meet you, I thought it was a great icebreaker,

00:32:15the fact you met us in a towel.

00:32:16Yeah, that was amazing.

00:32:17I did.

00:32:17That was awesome.

00:32:18I did.

00:32:19I literally came out of the bathroom in a little yellow towel.

00:32:21I was like, hi.

00:32:23I felt like I'd known you years.

00:32:24It wasn't a carry-on scene.

00:32:25It was.

00:32:26It's really just gone like that.

00:32:27Well, I don't think so.

00:32:28No, it was.

00:32:29No, it was.

00:32:30The cast really was amazing.

00:32:31I mean, Ramesh Ranganathan, you know, it's his first time, isn't it?

00:32:34It's his first time at Sooner Play, yeah.

00:32:36He was brilliant.

00:32:37He's brilliant, isn't he?

00:32:38He's so funny in it.

00:32:39And it's such a different character to his persona, which is so chill to lay back.

00:32:42But the character's so, like, this bumbling doctor who can't do anything.

00:32:46Right.

00:32:46But he's brilliant.

00:32:47And the whole cast, honestly, they're just a brilliant team.

00:32:50I'm loving it.

00:32:51Yeah, it's really good fun.

00:32:52We really thought it was first rate.

00:32:53We genuinely couldn't sleep after it.

00:32:54We were messaging each other and we had just got all of the energy kind of tumbled into us.

00:32:58Because it was fun.

00:32:58Oh, really?

00:32:59It was so nice that you came back after as well.

00:33:01Because it made me less nervous.

00:33:02Well, I mean, it must be quite hard, you know?

00:33:05You go through all that, all the emotions, and then, you know, for idiots like us to turn

00:33:09up and go, hi!

00:33:11Oh, that's great!

00:33:12That's really hard.

00:33:13No, that's what's great.

00:33:14Because then it's like, you can just forget the kind of leave it all on the stage.

00:33:17And then we had a real good giggle, didn't we, by the stage?

00:33:19It did.

00:33:20In my dressing room.

00:33:21But the dog, don't!

00:33:22Mum doesn't know yet.

00:33:23Oh, Matt, you've just outed the dog.

00:33:24Oh, no, you've outed me.

00:33:25Never mind.

00:33:26Yeah, I've got a new dog.

00:33:28And my mum doesn't.

00:33:28Is mum watching?

00:33:29Mum's watching.

00:33:30It's a birthday tomorrow.

00:33:31I bought myself a dog.

00:33:32What's mum's name?

00:33:32Um, Marilyn.

00:33:35Happy birthday, Marilyn!

00:33:36Don't worry about the dog.

00:33:37It's lovely.

00:33:37Oh, no!

00:33:38Can we bring Winnie the dog out?

00:33:39Yeah!

00:33:40Well, she knows now, so.

00:33:42She's so adorable.

00:33:43She's cute.

00:33:43Yeah, I saw her.

00:33:45She's a great...

00:33:45Your mum doesn't know you have a dog.

00:33:47She does now.

00:33:50Because I'm about to do a very similar thing.

00:33:52Are you?

00:33:53Yeah, but my mum doesn't know.

00:33:54Why are we scared of our mum?

00:33:56I don't know.

00:33:56My mum's not like dogs.

00:33:58Is this a thing?

00:33:59My mum loves dogs.

00:33:59She has a thing.

00:34:00I'm just waiting to tell...

00:34:02Have you told her now?

00:34:03Well, yeah.

00:34:04There we go.

00:34:04We'll both come out.

00:34:05There we go.

00:34:08Yeah, you'll meet Winnie then.

00:34:09Your dog chat here.

00:34:11Mazza, you getting a dog?

00:34:12You what?

00:34:12Mazza, you getting a dog?

00:34:13Mazza.

00:34:14I would get a dog, but I'm away quite nice.

00:34:16I've got my cats.

00:34:16I love my cats.

00:34:17Okay, love.

00:34:18You know dogs can go with you?

00:34:20It's like having a kid.

00:34:22Yeah, they're nice.

00:34:23You know what I mean?

00:34:23I like dogs.

00:34:24Anyway.

00:34:25I do, I like...

00:34:26Anyway.

00:34:27Shall I tell you about the recipe?

00:34:30Nothing gets dogs.

00:34:31Just like cats.

00:34:32New presenter of Crofts?

00:34:34Oh, I love that.

00:34:35Listen, I'll give anyone a try.

00:34:38Do a side me up for strictly.

00:34:40Right, so the duck breast.

00:34:42What do I do to that?

00:34:44So, into a cold pan.

00:34:46Okay, cold pan.

00:34:47I'm going to tell you all my tips now.

00:34:49Cold pan, right?

00:34:50It renders the fat nice and slowly.

00:34:52Gets it nice and crispy.

00:34:53Turn it over and then just seal the bottom.

00:34:55And then here I've got a couple of bits of onion or potato or something like that.

00:34:59And that's the base of the duck.

00:35:01So you sit the duck on that and it doesn't scorch on the base.

00:35:04And then I brushed in honey, black pepper, a bit of thyme.

00:35:08Goes into the oven about 15 minutes or so.

00:35:12Let it rest and then thinly slice it.

00:35:15The sauce.

00:35:16What did the sauce have?

00:35:17Bit of mustard, the Earl Grey tea, a bit of salami vinegar, a bit of oil, a little bit of

00:35:24honey.

00:35:24That's about it.

00:35:25Sheridan, we saw the play obviously in London but you're taking it on the road.

00:35:28I am, yeah.

00:35:29So we're in London at the Duke of York's Theatre until the 28th of February.

00:35:33And then we're going to Sunderland, Sunderland Empire in March, first week in March.

00:35:37And then we're going to Glasgow.

00:35:39Nice.

00:35:40So yeah, it's going to be nice to take it up north.

00:35:42Do you like the travelling around?

00:35:44I do.

00:35:44You know what?

00:35:45If I had more time I would have done more cities because I love touring.

00:35:48Because when you take a show to someone's hometown, they really come out and have a proper good night of

00:35:52it.

00:35:53You know, they're there to support you.

00:35:54And no offence to the London audiences, they're great.

00:35:56But I do quite...

00:35:57It's not upset then, Charlotte.

00:35:58Yeah, no, it's not.

00:35:59But yeah, when you take it up north, it's much more fun.

00:36:03Right, so...

00:36:03Can I just say, it's very nice watching him.

00:36:05I'd love this for me.

00:36:06A man cooking.

00:36:07He's good, isn't he?

00:36:08He's really good.

00:36:09I know.

00:36:09I'm an all-rounder, Sheridan.

00:36:10I can't cook at all.

00:36:12You are an all-rounder, you.

00:36:14DIY, fix your malware.

00:36:16Do you?

00:36:17No.

00:36:24Sure, I could if I tried.

00:36:25Walk your dog.

00:36:27Right, there you go.

00:36:28Wow.

00:36:29You have a bit of a duck salad affair.

00:36:31Hey, an Earl Grey.

00:36:32What do you want me to make at the end of the show?

00:36:33Will it be Sheridan's food heaven, anti-pasty?

00:36:36If so, I'm going to make a trio of dishes, including a duo bruschetta with some ricotta

00:36:40and cavallo nero.

00:36:42Fried polenta chips with spicy arabiata sauce.

00:36:45And finally, a burrata with some confupenel and a pine nut pan grattato.

00:36:49All her idea of food hell mackerel and Japanese flavours.

00:36:52So, I'm going to grill some mackerel, glazed in teriyaki, ginger and garlic.

00:36:55And I'm going to serve the mackerel with sweet and sour beet juice and the soy and edamame

00:36:58you've been dressing.

00:36:59The choice is yours.

00:37:00I'll go to the website now.

00:37:01Have your say.

00:37:02This is delicious.

00:37:04Yeah.

00:37:04I can't take care of the Earl Grey I was scared of.

00:37:06But actually, delicious.

00:37:07Well, the key to that is completely disguising it in other flavors.

00:37:12Fleaver, very good.

00:37:13Or leave it out.

00:37:14Yeah.

00:37:16Joking.

00:37:16Delicious.

00:37:17Right, we're off to Ireland now with Anna Hoare.

00:37:19And she's whipping up an Irish classic for Shane Ward.

00:37:21But as ever, Anna, she's giving it a modern makeover.

00:37:24Take a look.

00:37:30I'm going to make the ultimate celebration of Shane's roots.

00:37:34By cooking a traditional Irish dish of bacon and cabbage.

00:37:39It's one of my favorites, but I can't resist giving it a modern twist.

00:37:44This dish is like a play on what is the national dish of Ireland, which is bacon and cabbage.

00:37:50Yep.

00:37:50Did you have bacon and cabbage growing up?

00:37:52All the time.

00:37:53Did you?

00:37:53Yeah, because I'm one of seven kids.

00:37:56Seven!

00:37:56Yeah.

00:37:57I've got three brothers, three sisters, so it was an amazing but mad household.

00:38:02And so, yeah, there was always something being peeled.

00:38:06Always food.

00:38:07So we never went without.

00:38:10So I've crisped up the rashers here, which are going to give a really nice flavor to our

00:38:15kind of stuffed cabbage.

00:38:17But I always find that when you're trying to cut rashers when they're raw, it's tricky.

00:38:22You need a really sharp knife.

00:38:23Literally.

00:38:24So if you cook the rashers before you chop them, it's much easier to chop, but also you

00:38:27get loads of flavor.

00:38:28And then the same pan that I've cooked the rashers in, I will be cooking the mix.

00:38:32Okay.

00:38:34For the mix, I'm melting butter with thyme and garlic, and then the onion, which I'll

00:38:39leave to cook while I prepare the veg.

00:38:42Was music in your blood?

00:38:44Was it in your family?

00:38:45There was always singing going on.

00:38:46It's kind of like the musical Waltons, in a sense.

00:38:49So music was always there.

00:38:51And there's a few other singers in my family as well.

00:38:52So essentially you were training for X Factor at home.

00:38:54Long before I knew.

00:38:55Because everybody was battling.

00:38:56I was manifesting it.

00:38:57So they basically was my judges.

00:38:59That is brilliant.

00:39:01Once the carrots are peeled, dice and add them to the pan, along with the bacon, which

00:39:06has been cut into small pieces.

00:39:09Give it a quick stir and set to one side.

00:39:12In a fresh pan, brown off some pork mince.

00:39:15So you could do this with beef mince, chicken mince, whatever you want.

00:39:19The whole thing will work.

00:39:20But by caramelizing it, you just take it to the next level.

00:39:24I love that.

00:39:26So you just want to get a nice color on it.

00:39:29Oh wow.

00:39:29That smells amazing.

00:39:31At the bottom of the pan, there's like caramelization of little bits.

00:39:34Okay.

00:39:35And that's the magic.

00:39:36That's the stuff you don't want to lose.

00:39:37Okay.

00:39:38So I'm adding water to it.

00:39:40It's called deglazing.

00:39:41Okay.

00:39:42And it's the high heat and then the cold liquid going in releases all those meat juices

00:39:47off the base of the pan.

00:39:48Wow.

00:39:48And then you can see the color immediately has changed.

00:39:51Yeah.

00:39:52For the water.

00:39:53Okay.

00:39:53And I'm just going to add this to this.

00:39:57And we're going to make a cartouche.

00:39:59And what it does is that as the steam rises, in that steam, you get a smell.

00:40:06Okay.

00:40:06So if you get a smell, it means flavor is disappearing.

00:40:09So when you have a cartouche, it hits the cartouche and it kind of keeps the flavor in your dish.

00:40:15Next, it's time to begin making the leek and potato puree.

00:40:19First, I'll melt some butter with garlic and then add thyme and then the leeks to the pan.

00:40:25So in here, I've added cream and dairy in there as well.

00:40:29And the reason being is that that's going to draw out the maximum flavor from the leek.

00:40:33And we're cooking the leek for a little bit longer because we've used the whole leek.

00:40:36We're not wasting any of the leek.

00:40:38So parts of the leek can be a little bit tough.

00:40:40And what I want to do is kind of cook that through so that by the time I'm adding in

00:40:45my potatoes,

00:40:46that that's soft enough so that really we're just waiting for the potato to cook.

00:40:49Okay.

00:40:49And then we're ready to puree it.

00:40:51Yeah.

00:40:51So my potatoes are going in.

00:40:54And I want to make sure that it's just covered in liquid.

00:40:57Yeah.

00:40:58So I'm going to put a tiny drop more chicken stock in.

00:41:02And then our cartouche on top.

00:41:04So I'd say we're going to simmer that now for about 15, 20 minutes on a real low heat.

00:41:09Yeah.

00:41:09And then we'll be ready to blend that.

00:41:11Amazing.

00:41:12Once the potatoes are soft, we remove from the heat.

00:41:15And I'll get Shane to fish out all the time before we blend.

00:41:18While he does that, I'll prepare the cabbage for the cabbage balls.

00:41:22And I have a great hack.

00:41:24The nature of Savoy cabbage is that it's quite firm and loads of character to it.

00:41:29But if you freeze it raw, what happens is that it kind of makes it more pliable and soft.

00:41:37And if you take a rolling pin, you kind of flatten out then these kind of nooks and crannies.

00:41:43Of course.

00:41:44Meaning when we go to actually create these little cabbage balls, it's just going to be easy peasy.

00:41:50Lemon squeezy.

00:41:51Clever.

00:41:52Our potatoes and leeks are ready to be pureed.

00:41:55Blend really well.

00:41:56And to make it extra smooth, pass the mixture through a sieve.

00:42:02While Shane gets on with that, I'm going to finish the filling by adding fresh herbs and some butter.

00:42:07And now we're ready to parcel inside the softened cabbage leaves.

00:42:12So you take a teaspoon of your mix.

00:42:14Mm-hmm.

00:42:15Or two.

00:42:16You want kind of a bit of a pile.

00:42:18So yeah, that looks about right.

00:42:19So once you've got a nice pile, you're going to bring one part over.

00:42:22Yep.

00:42:23And then as you fold it over, you kind of are going to fold it in on top of itself.

00:42:29Mm-hmm.

00:42:29So it's like you're pushing to keep a round shape.

00:42:32Mm-hmm.

00:42:33OK.

00:42:33And then you make a beautiful little nugget like that.

00:42:36OK.

00:42:38It's a bit fiddly, but really worth it.

00:42:40And just keep going until all the stuffing mix is used up.

00:42:44I'm going to put a little bit of chicken stock in here.

00:42:47OK.

00:42:47Just to kind of help braise the whole cabbage.

00:42:53And then a little, small little knob of butter.

00:42:55Just kind of dot it around.

00:42:58I tell you what, I'm going to pop this in the oven.

00:42:59If you lay the table, we should be ready at the same time.

00:43:08So there we have it.

00:43:10Field fresh Savoy cabbage, filled with local bacon and veg,

00:43:14served on a silky smooth potato and leek puree.

00:43:19Humble ingredients, but treated with the utmost respect.

00:43:24Hey, cheers.

00:43:25Cheers, Anna.

00:43:28I believe in you, Anna.

00:43:29Ooh.

00:43:30You ready?

00:43:31I can't seem to get it onto my fork.

00:43:35Mmm.

00:43:38Stunning.

00:43:39It is absolutely stunning.

00:43:41I love food like this so much because, you know,

00:43:44there's nothing here that seems to be glamorous,

00:43:48but all together it's so amazing.

00:43:51It's so nice, full of flavour.

00:43:53Yeah.

00:43:53So much of flavour.

00:43:54And just to have it in the cabbage, that's what's blown my mind.

00:43:56Because normally I put this in a burrito or something.

00:43:58Do you know what I mean?

00:43:59Yeah.

00:44:00But this is stunning.

00:44:05Thanks, Anna and Shane.

00:44:06Still to come, Greg Boyd is going to help us celebrate Burns Night with a classic morning roll stuffed with

00:44:11Scottish ingredients and a very special hot sauce you probably won't encounter anywhere else.

00:44:16And what do you want me to make at the end of the show?

00:44:18Would it be Sheridan's idea of Food Heaven, a trio of delicious antipasti, or her idea of Food Hell Japanese

00:44:22-inspired mackerel?

00:44:23We'll log on to the website now and have your say.

00:44:27Um...

00:44:28Puppy alert.

00:44:29Have a look at this.

00:44:30Look over here.

00:44:31Oh!

00:44:32Here she is.

00:44:33Marilyn, meet Winnie.

00:44:34Winnie Fred.

00:44:35Oh!

00:44:36Look at that dog.

00:44:38Find the lens.

00:44:39How old is she?

00:44:40How old is she?

00:44:40Come with three.

00:44:41There you go.

00:44:43She's four months.

00:44:45Oh, my word.

00:44:45Oh, mum, I'm sorry.

00:44:47I'm sorry.

00:44:48Hello.

00:44:48How can you not love that?

00:44:50I love that.

00:44:51The traitor's reveal.

00:44:54It's the papoos as well, the papoos.

00:44:57She's such a soul.

00:44:59Keep Winnie happy.

00:45:00What a lovely person.

00:45:01Puppy!

00:45:02Don't even talk to me.

00:45:03Do you know what?

00:45:04She had to have new makeup because she's like crying.

00:45:06That is the cutest puppy I've ever seen.

00:45:10No, but that is so cute.

00:45:12My baby's cute, but that is the cutest puppy I've ever seen in my life.

00:45:16I love...

00:45:17Bristol Griffiths are one of my favourite dancers.

00:45:18You're the best, aren't they?

00:45:19I'm really distracted.

00:45:21Sorry.

00:45:22How this is going to go down.

00:45:24Matt, you might have to carry me through this.

00:45:25Okay, let's go.

00:45:26That is the cutest thing I've ever seen.

00:45:27From puppy to poppy.

00:45:28Can I come and have a lunch in a minute?

00:45:29I need to come and have a lunch.

00:45:30Of course.

00:45:30Right, anyway, sorry.

00:45:32Right.

00:45:33What am I doing?

00:45:34Chicken.

00:45:35Yay!

00:45:36Chicken and potatoes.

00:45:37Chicken and spuds.

00:45:38Right, get back in the game.

00:45:39Yeah, come on.

00:45:40So, I'm going to start with the chicken quickly, just to get this on.

00:45:43So, we can do a lovely pan sauce with all the chicken juices.

00:45:46Very nice.

00:45:47So, I've got some chicken thighs.

00:45:48We've got some mixed herbs.

00:45:50We've got...

00:45:51What is it?

00:45:52Pepper?

00:45:52Garlic pepper.

00:45:53Not black garlic pepper.

00:45:54Garlic pepper?

00:45:56Yeah, garlic pepper garlic.

00:45:57So, like garlic salt with garlic pepper.

00:45:58Yes, that's the one.

00:45:59And a little bit of onion salt.

00:46:02Okay.

00:46:03Chicken thighs go into it.

00:46:04It's really throwing you that talk, isn't it?

00:46:05It's really...

00:46:07It's completely blown my mind.

00:46:09That is so cute.

00:46:12I swear I knew what I was doing in rehearsals.

00:46:14Now, it's completely gone out the window.

00:46:17Winnie, I want to take you home.

00:46:20Sorry.

00:46:20Mix it all together.

00:46:22Nice and simple.

00:46:23We're going to get that into...

00:46:24Do you want a smaller bowl?

00:46:25I think, yeah, if I could...

00:46:26You know what?

00:46:26Can I...

00:46:27In here?

00:46:28Just mixing that.

00:46:30This is why I'm so distracted by the dog.

00:46:32This was such a mistake.

00:46:33Right.

00:46:34That goes in too.

00:46:34Skin down into a warm pan.

00:46:37Yeah.

00:46:38A little bit like with your duck.

00:46:39I'm trying to render out a little bit of the fat from the skin.

00:46:41Okay.

00:46:42And get a nice bit of colour on it.

00:46:43Righto.

00:46:44That goes in.

00:46:45And then I can move on to my spuds.

00:46:47Right.

00:46:47A lot of people say they make the best spuds.

00:46:49Why do you say you do?

00:46:51From the potato...

00:46:51Apart from writing loads of props on them.

00:46:53Obviously.

00:46:54Making a career out.

00:46:54Made my whole career out.

00:46:57I've got a book and everything.

00:46:59No.

00:46:59So basically, I wanted to test if there really was the ultimate way to make roast potatoes.

00:47:05Mm-hmm.

00:47:05So I put it up against even my own way of making roast potatoes.

00:47:09And I've done it...

00:47:10I've done a whole, like, thing on YouTube with it.

00:47:13Mm-hmm.

00:47:13So testing the most basic, which is basically opening a pack from the freezer.

00:47:18Mm-hmm.

00:47:18To mine, which is just vegetable oil, kind of very standard, kind of roast dinner, sort

00:47:25of potatoes.

00:47:26Okay.

00:47:27And then this is the expert level, where basically we're going to infuse as much flavour into the

00:47:32spuds as physically possible.

00:47:34Mm-hmm.

00:47:34So in the water, I've got a stock cube.

00:47:37We're going to add in some rosemary, some thyme, which is...

00:47:41These are the biggest...

00:47:42We had this earlier.

00:47:43This is the biggest bit of rosemary.

00:47:44It's fantastic.

00:47:46Happy with that?

00:47:46Tickle you with it.

00:47:47Mm-hmm.

00:47:48That goes into the water, and a little bit of onion, a little bit of lemon juice, just

00:47:53to, again, infuse it with as much flavour as possible.

00:47:56You ever put the skins, the peeled skins in there?

00:47:59No!

00:48:00Because that's where all the flavour is.

00:48:02I think it helps in the recipe, yeah.

00:48:03That is a really good idea.

00:48:04Like the jacket potato, you know, you have all the flavour in the skins.

00:48:07You can make a really good potato ice cream with the skin as well.

00:48:11You can make a what, ice cream?

00:48:19Oh, my goodness.

00:48:21I'll do that next time.

00:48:21Sounds a bit queer.

00:48:23It sounds all right.

00:48:25What's that taste of?

00:48:25Well, you can imagine there's a certain sweetness from it.

00:48:27Toasty.

00:48:27Yeah, toasty sweetness.

00:48:28It's almost like nutty.

00:48:29Yeah.

00:48:30It's really good, isn't it?

00:48:31Poppy, are you using Maris Piper's, or what are you using?

00:48:33Yeah, always a Maris Piper.

00:48:35I'm a Maris Piper gal.

00:48:38So that always gets used.

00:48:40So once they're parbolled for about 10, 15 minutes, you have the...

00:48:43your lovely potatoes.

00:48:44This is where you add another level of flavour.

00:48:47Mm-hmm.

00:48:47We're going to do a little, like, seasoning mix.

00:48:52So I've got just some garlic granules and some onion granules as well.

00:48:56Okay.

00:48:57And then some corn flour.

00:48:58This is going to add super extra crispiness.

00:49:00Mm-hmm.

00:49:00Plenty of salt.

00:49:02And then tip them onto a rack after they've been steam-dried for a little bit.

00:49:09And then you coat them.

00:49:10And it just elevates the flavour so much with having all these extra bits.

00:49:16And it's not difficult.

00:49:18It's not like you're doing loads and loads of stuff.

00:49:19Yeah.

00:49:20But a few extra steps just make it even more...

00:49:23And what fat do you use?

00:49:25Well, we're going all out.

00:49:26We're going duck fat today.

00:49:28Just thought that would be fun with a bit of chicken.

00:49:31Nice.

00:49:31Sorry, I've just turned all the stoves off.

00:49:33All right.

00:49:34Of course.

00:49:35Of course we have.

00:49:35We don't need it.

00:49:36Look at a dog!

00:49:38Yes!

00:49:39Behold!

00:49:40Distract, distract.

00:49:41Distract for the dog.

00:49:43Is everything actually on?

00:49:44Yeah, it's all gone off.

00:49:45No, it's fine now.

00:49:46Good.

00:49:47Lovely.

00:49:48I think that was seamless and no one noticed.

00:49:50Right?

00:49:51Yeah.

00:49:51Thank God for the dog.

00:49:52In the oven.

00:49:53Yes, I can.

00:49:54The duck fat is in the oven.

00:49:55It's 200 degrees.

00:49:56Okay.

00:49:57Ready to go so that I can move on with this.

00:49:59Righto.

00:50:00So, to make it nice and simple, you want to use all the fat from the chicken in here.

00:50:05So, once they've got a bit of colour.

00:50:07If it wasn't live, guys, you'd go a bit further with this, get a bit more colour on them.

00:50:11And then we're going to make a delicious sauce in the pan.

00:50:14Pan sauces are brilliant, aren't they?

00:50:16They're the easiest way to do it.

00:50:17So easy.

00:50:18Bit of shallot, bit of mustard.

00:50:19I feel like people always get rid of it as well.

00:50:22Like, you just do something in the pan and then you end up putting it in the wash.

00:50:25Yeah.

00:50:25But you've got to use the pan.

00:50:26It's one of the best bits.

00:50:28Right, there you go.

00:50:28Swap.

00:50:29You can have that.

00:50:30Excuse me.

00:50:31Right, we've just got some blanched greens here.

00:50:35Yep.

00:50:36You're going to, you want to toss this in a bit of parmesan and some roasted garlic, right?

00:50:40Yeah, really garlic heavy today.

00:50:42Garlic and onion heavy because I just wanted everyone to stink.

00:50:47So that's all right.

00:50:47Nice.

00:50:48You know, I know Sheridan's got shows to do, so.

00:50:51He's in scenes to do, but I love garlic.

00:50:53Yeah.

00:50:54Yeah, that's quite a hefty kissing scene, isn't it?

00:50:57Yeah.

00:50:58Is it?

00:50:58I remember that.

00:50:59Yeah.

00:51:00Coming back to me now.

00:51:01Yeah.

00:51:02Easy, tiger.

00:51:05Good morning.

00:51:07Yeah.

00:51:10Right, okay, so we're going to toss this bit of oil, confit garlic.

00:51:14Yeah, it's like a whole roasted garlic bowl which we can squish out into it.

00:51:17Okay.

00:51:18And then loads of parmesan.

00:51:19What's going on with that?

00:51:20That just needs to go in the oven at a certain point.

00:51:22Okay.

00:51:23For the staff later.

00:51:24Righto.

00:51:26So yeah, in the pan we've got the shallots, the garlic, butter.

00:51:30This is a hot handle, so be careful.

00:51:32Okay.

00:51:33Hot Chef, don't want you to burn your hand again.

00:51:35No, no.

00:51:35Thanks.

00:51:38Some capers, a little bit of chicken stock.

00:51:42Righto.

00:51:43And a little bit of lemon as well.

00:51:44And we mentioned it earlier.

00:51:46Congratulations.

00:51:48Brand new baby.

00:51:49Yes.

00:51:49How's that interfering with your life?

00:51:52You know what?

00:51:52You actually have to slow down, don't you?

00:51:53You have to like stop and concentrate on something.

00:51:55So it's been different because I'm used to just trying to do as much as physically possible all of the

00:52:01time.

00:52:01Yeah.

00:52:02So yeah, it's been really nice to kind of just sit back and enjoy it.

00:52:06Are you just carrying on and doing everything like normal?

00:52:09No, I've had a bit of time, but then I'll be honest with you, I love her, she's amazing, but

00:52:14it does get a bit repetitive every day.

00:52:16Do you know what I mean?

00:52:17You do just sit there and then you change her nappy and then you feed her and then, and she

00:52:21can't really do much yet.

00:52:23No, no, no.

00:52:23I always find they're quite fun at like three.

00:52:25Yeah, right, really troublesome running around.

00:52:27And like, everything's amazing.

00:52:28Yeah.

00:52:29Three till about ten.

00:52:31Oh, okay.

00:52:31And then they just...

00:52:32No, I'm joking, obviously.

00:52:35No, so, she is absolutely wonderful, but I was like, when I got the call to possibly do Saturday Kitchen,

00:52:42I was like, yes, thank you very much.

00:52:43Absolutely, I'll be there.

00:52:44Yeah.

00:52:45Just to get out of the house, really.

00:52:47So, it's been lovely.

00:52:48So, she's at the hotel potentially watching.

00:52:51Yeah.

00:52:52Which is probably just...

00:52:53Yeah.

00:52:54Just that.

00:52:55So, and she's going to pop in a bit later to say hello to everybody.

00:52:59Aww.

00:52:59But it's still not as cute as your dog.

00:53:01She's talking already?

00:53:01That's amazing.

00:53:02Oh, sorry?

00:53:02She's talking already, that's amazing.

00:53:04Yeah, she's going to pop in, say hello, have a little wander around, see the studio, you know.

00:53:08So, is she like a new potato?

00:53:10She is a new potato.

00:53:12Aww.

00:53:13I love that.

00:53:14Very good.

00:53:15Jack, you're on fire today.

00:53:16Yeah, you really are.

00:53:17It's one of them.

00:53:17Pop tips.

00:53:18Yeah.

00:53:19I've got no tips for this dish.

00:53:20Don't worry about it.

00:53:21You've got a lot going on.

00:53:22No, I've got tips on the potatoes.

00:53:24Yeah, tips on the potatoes.

00:53:26I think the headline tip is that it is absolutely delicious.

00:53:30It's completely scrumptious.

00:53:31We had it in rehearsal, it blew my socks off.

00:53:33Oh, good.

00:53:34I love that.

00:53:36Okay.

00:53:36I'm going to get everything out.

00:53:38Happy?

00:53:38Yes, thank you.

00:53:39Yeah.

00:53:39If you want to make Poppy's perfect potatoes for your Sunday lunch tomorrow, you can find

00:53:44the recipe at bbc.co.dk forward slash Saturday kitchen.

00:53:46Scan the QR code below and it will take you straight to her dish.

00:53:49Yeah, this is like a cheat Sunday lunch.

00:53:52There's not that much to it.

00:53:53Hmm.

00:53:54It's like a bit of a cheat Sunday lunch, you know.

00:53:57It's delicious.

00:53:58There's so much going on.

00:53:59It's delicious.

00:53:59Oh, I love that.

00:54:01These look real good.

00:54:03I don't know why I'm still obsessed with the potatoes.

00:54:05I absolutely love them.

00:54:07Well, you know, you've made a good living out of it, haven't you?

00:54:09Commercially, it's a good decision being a staple.

00:54:12Yes.

00:54:12You know.

00:54:14Very true.

00:54:15There we go.

00:54:16I'll put some extra in this little bowl.

00:54:18They're really lovely and hot.

00:54:22Right, so some of that garlic.

00:54:24Yeah, get it all on there.

00:54:25A bit more parmesan over the end.

00:54:27Yes, please.

00:54:27Yeah.

00:54:31Sauce is sorting.

00:54:34Fantastic.

00:54:35A bit more on that.

00:54:38Oh, one day she'll enjoy this.

00:54:41Maybe.

00:54:42Well, it won't be long.

00:54:43It goes very quickly.

00:54:44I know everyone always says that.

00:54:45That's what I keep seeing.

00:54:46Those babies, their first bit that they eat is go for a steak.

00:54:50And they just hold a big steak and just eat it.

00:54:52Have you seen any of those videos?

00:54:53And they're like,

00:54:55That's what I'm going to do.

00:54:57Have you not seen any?

00:54:58I'm eternally online.

00:54:59I've not seen that.

00:55:01Babies, they absolutely love it.

00:55:02What, mad for steak?

00:55:03Yeah, they just love it.

00:55:04Because they can just hold on to it.

00:55:05And just like, just gum it.

00:55:07I remember my two used to have anchovies.

00:55:10Really?

00:55:10Yeah.

00:55:11Mine used to like olives when they were young as well.

00:55:13Because it's, I mean, baby food's so boring.

00:55:15I don't know about that.

00:55:16It is.

00:55:16Some of the fruity stuff's alright.

00:55:17Have you ever tried it?

00:55:18I used to try it.

00:55:19We used to make it.

00:55:19We used to mash it up and put it in ice cubes, freeze it and all that stuff.

00:55:22Don't tell me you were getting it out of a packet to try.

00:55:24Yeah.

00:55:27And it's just, I mean, there's just obviously no salt in it.

00:55:30Yeah.

00:55:30And it's just like.

00:55:31That's what I'll struggle with.

00:55:32Give them an anchovy.

00:55:33They're away.

00:55:34Mad for it.

00:55:37Goodness me, this looks delicious.

00:55:38What's it called?

00:55:39It's called the ultimate roast potatoes with some chicken thighs with pan sauce and a bit of veg on the

00:55:43side.

00:55:43Nice.

00:55:49Right.

00:55:50Yeah.

00:55:50Go on.

00:55:51Is she woken up?

00:55:53She had a bit of a doze.

00:55:54Now she's up.

00:55:55I feel like I need to be quiet like you are around a plane.

00:55:57No.

00:55:58Winnie's fine.

00:55:59Oh my God, that looks amazing.

00:56:01Thank you, Poppy.

00:56:01He's thriving on it.

00:56:02There we go.

00:56:03Hello.

00:56:03Wow.

00:56:04Is that for you?

00:56:05Is that for you?

00:56:06I think it is for you, Chef.

00:56:07It is for you, yeah.

00:56:08I want your taste buds to taste it.

00:56:09Okay.

00:56:10What have we got, Ollie?

00:56:11Oh, we've got a couple of amazing drinks.

00:56:13I've gone full Greek for yours, Poppy, because I love the intensity of Greek wine.

00:56:17The white wines are amazing.

00:56:18I'm a big fan.

00:56:19You want a Greek knighthood and a holiday.

00:56:20And a free house and a passport would be great.

00:56:23The Greek embassy are watching.

00:56:25I do love Greece.

00:56:26Now, I'm a massive fan.

00:56:27This is Tesco Finus Assetico.

00:56:29It's £11.

00:56:29And Greek white wine, like Assetico, is one of my favourite grapes of all time.

00:56:33It comes usually from Santorini, pretty pricey.

00:56:35This one's from the north of Greece, supporting lots of local, smaller farmers.

00:56:40It's a very sustainable option.

00:56:42And it's just wonderful.

00:56:43It's got this brightness to it.

00:56:44It's almost like a nectarine that's been trapped in an iceberg and then firing laser beams out of it.

00:56:48Bright, delicious, fruity, loads of texture.

00:56:51The nectarine has been trapped in an iceberg.

00:56:52Trapped in an iceberg, then firing laser beams out.

00:56:54It's that.

00:56:55Yeah, it's exactly that.

00:56:56Have a take.

00:56:58I don't know what to do.

00:57:00Oh, my word.

00:57:01Oh, my God.

00:57:02Matt, bring her here, please.

00:57:03Lesser.

00:57:04Will you carry on?

00:57:05I will do.

00:57:06Oh, Danny Daycare.

00:57:07Have a wonder.

00:57:09No, no.

00:57:10Please, please.

00:57:11I love this.

00:57:13Look at this.

00:57:13So this one, like, showbiz dog now.

00:57:16It's a food knife.

00:57:16It's amazing.

00:57:17So for you, no, for you, Shezza, I've got a lovely kombucha.

00:57:20This is Momo elderflower kombucha, which I know you love elderflower.

00:57:24I love elderflower.

00:57:25So I picked this out especially for you.

00:57:26Fine.

00:57:26£3.30.

00:57:27It's available online.

00:57:30And they're, I love this company.

00:57:31They're very small batches.

00:57:33They do it in glass jars.

00:57:33It's full of kind of, you know, good microbe, you know, all that kind of wonderful gut health

00:57:37stuff.

00:57:37But it's just nice and zingy as well.

00:57:39That's lovely.

00:57:40Oh, my goodness.

00:57:41I'll have to get all these details.

00:57:42Yeah, no, I'll write it all down for you.

00:57:43They're a really good moment.

00:57:44They're, yeah, virtuous and brilliant and certified organic.

00:57:47How's the food, Jack?

00:57:48Delicious.

00:57:49It's good, isn't it?

00:57:50It's a great sauce, Poppy.

00:57:51It is.

00:57:52Well, that's why I think it's really delicious because it's got all the papers, the lemon.

00:57:55Yes.

00:57:55Yeah, garlicky, Mediterranean-y sort of flavour.

00:57:58Exactly.

00:57:58It goes really well.

00:57:59You know what I always know on the show is when you think, I'm not having lunch today.

00:58:03Yeah.

00:58:04Oh, yes.

00:58:04Yeah.

00:58:05That's a good sign.

00:58:07Yeah.

00:58:07You happy with that, Sheridan?

00:58:08Delicious.

00:58:09Thank you very much.

00:58:09You happy with this?

00:58:10This situation?

00:58:11That's lovely.

00:58:12Do you know what this has given me?

00:58:13Do you remember Athena from the 80s?

00:58:15There was a man holding a baby.

00:58:18On a clock.

00:58:20Yeah.

00:58:20That's what I want.

00:58:21This on a clock face.

00:58:23You should do a calendar.

00:58:25You could do that one where the chap's walking with the tyres as well.

00:58:31Right, let's take a trip now to Marcus Waring's Provencal rooftop for a sharing platter that

00:58:37puts vegetables firmly in centre stage.

00:58:47With simplicity in mind and some leftover cheese, I want to show you a quick and crispy

00:58:54Provencal supper to try at home.

00:58:56I just need to pick up one more ingredient on my way.

00:59:02This is what I've been looking for.

00:59:03Beautiful courgettes.

00:59:05My dad used to buy lots of these.

00:59:06You know, sometimes you can buy vegetables depending on what you're going to do with

00:59:10them.

00:59:10It's that aren't perfect.

00:59:11It's like you've got some little old baby aubergines here.

00:59:14You can see they're going wrinkled and going brown.

00:59:16Great for ratatouille.

00:59:18You can buy them if they're a little bit bruised.

00:59:20It doesn't matter.

00:59:21And when I come to marketplaces like here, I'm looking for value.

00:59:24And if you're looking for the perfect shape, I think that's the wrong approach.

00:59:30Merci, merci, madame, merci.

00:59:54I've got a sharing platter that's simple, cost-effective and makes veg the star of any

01:00:01table.

01:00:03Tempura battered courgettes with goat's cheese dip and lavender honey.

01:00:09There it is.

01:00:10Florin's goat's cheese.

01:00:12Absolutely fabulous.

01:00:13A great experience going to his farm, looking after the goats, feeding the goats, but also

01:00:17making some fabulous cheese.

01:00:20I'm flavouring my goat's cheese, adding creme fraiche, a touch of seasoning and freshly

01:00:27chopped herbs.

01:00:28But you could use dried spices like chilli flakes or nutmeg, whatever suits your taste.

01:00:34Put that in there.

01:00:36In goes zest of half a lemon and mix.

01:00:40If goat's cheese isn't your thing, try cottage or cream cheese.

01:00:44They taste just as good and are cheaper too.

01:00:47This type of goat's cheese, a soft goat's cheese, is incredibly light in flavour.

01:00:51And the minute you add a bit of salt, a bit of pepper, lemon zest to it, it really

01:00:55does just lift it out of the bowl.

01:00:57And of course, instead of adding a touch of oregano into it, sort of one of those lovely

01:01:01herbs that you get in this region, and it works really well with a light cheese like

01:01:05this.

01:01:06Dip done.

01:01:07So now I'm turning my attention to the Tempura side of things.

01:01:10Onto my courgettes.

01:01:12I'm going to transform my cheap and cheerful market buys into crunchy scoops for the creamed

01:01:18cheese.

01:01:20This is where a little bit of precision is quite important.

01:01:24Look at that.

01:01:25I've got a bit of thinness there and I've got a thickness there.

01:01:28I don't know what it is with me at the moment, but my lines are not straight as they used

01:01:31to be.

01:01:33Rustic Marcus.

01:01:36My wedges are all over the place.

01:01:39There we go.

01:01:39Almost perfect.

01:01:41Finally, dust the courgette rounds with flour, and it's time to Tempura.

01:01:47Tempura batter.

01:01:49It's a crispy, really, really crispy batter.

01:01:51So, plain flour, corn flour, equal quantities.

01:01:57Gently just mix those two together.

01:02:01A pinch of salt.

01:02:03Then for the liquid.

01:02:06Ice cold sparkling water.

01:02:09The carbon dioxide bubbles trapped in the batter will make it incredibly light.

01:02:14The principle of making this type of batter is no different to when you're making a short

01:02:19pastry.

01:02:20The less you work it, the lighter and crumblier it will be.

01:02:24So, a little fork.

01:02:25Bring it together.

01:02:26Get a whisk in there.

01:02:28Move it around the base.

01:02:29Gently mixing.

01:02:29As you can see, I'm just folding it in.

01:02:32Batter done.

01:02:33It's time to fry.

01:02:35I've got some vegetable oil here.

01:02:36180 degrees C.

01:02:38And what's just a nice thing to do is just to test your batter.

01:02:41You just sprinkle a little bit in.

01:02:44With the Tempura batter, you don't wait for it to go brown.

01:02:48This is not your fish and chip batter.

01:02:50That's the colour you want it to be.

01:02:52Nice and light.

01:02:54A little bit of seasoning.

01:03:02Mmm.

01:03:04Crunchy butter.

01:03:05Now I know it's ready.

01:03:07Wow.

01:03:08Crispies.

01:03:09Shake any extra flour off.

01:03:13Dip the floured rounds into the batter, then carefully lay the courgettes into the hot

01:03:17oil.

01:03:18Simple.

01:03:20I love.

01:03:22I love.

01:03:23A batter.

01:03:25For the crispiest courgettes, don't overcrowd the pan or the temperature will drop.

01:03:30Flip for an even colour and once light and golden, out they come.

01:03:37Beautiful.

01:03:39Onto your paper.

01:03:40While those are hot, sprinkle in the salt.

01:03:43Then it's back to my flavour-packed goat's cheese.

01:03:49Delicious.

01:03:50Nice and crispy.

01:03:51A little bit of honey.

01:03:55I like drizzle and I'm done.

01:03:58There we have it.

01:03:58Stunning goat's cheese.

01:04:00Crispy fried courgettes, lavender honey.

01:04:04I know it's big, but I think I'll manage.

01:04:07Let's give it a go.

01:04:07The cool, sharp cheese works so well with the crispy courgettes.

01:04:12Mwah.

01:04:12And just a hint of sweetness.

01:04:17Oh.

01:04:18Lavender.

01:04:21There that goes cheese.

01:04:34Just when you think the show couldn't get any better, Marcus Waring, everyone.

01:04:37Right, the website varies now to close and we can soon find out whether it's food having

01:04:40a food help for Sheridan at the end of the show.

01:04:42Now, tomorrow, it's Burns Night.

01:04:44Hey!

01:04:45Tom, Welsh Tom's not happy about that, are you Tom?

01:04:49Traditionally, a night celebrated in the poems of Robert Burns filled with haggis and whiskey.

01:04:53Now, if your celebrations end up being a little bit heavy, Greg Boyd is here and he has the

01:04:57perfect answer to the morning after the night before.

01:05:00Morning rolls.

01:05:01Yes.

01:05:02What is a morning roll as opposed to a normal roll?

01:05:04They're a way of life in Scotland.

01:05:06They're like a daily ritual that we have to have in the morning to get our day started.

01:05:10Okay.

01:05:10And in terms of what the difference between the actual roll is, I'd say it's more of an airy,

01:05:14chewy, crispy, tastier type of roll that gets your day started.

01:05:17Yeah.

01:05:18Right.

01:05:18So, I'm going to start making them.

01:05:19You make it.

01:05:20So, I'm going to make this hot sauce.

01:05:22Now, we've got this Tizer.

01:05:25Yeah.

01:05:25I'm Brew.

01:05:26Kinky Fanta.

01:05:27Very important.

01:05:27Kinky Fanta.

01:05:28Kinky Fanta.

01:05:29Now, what's this bringing to the party?

01:05:31That's going to bring some nice colour.

01:05:33It's going to bring a bit of sweetness.

01:05:36And when you're talking about rich and fatty foods, then we want to have a little bit of

01:05:40balance in there as well.

01:05:41So, that's what it's going to be bringing.

01:05:43I like that.

01:05:43Yeah.

01:05:44Nice.

01:05:44You could use Buckfast in it.

01:05:47You can use Buckfast in it, I'm sure.

01:05:50I've got better ways to consume Buckfast.

01:05:54What is Buckfast?

01:05:56It's a tonic wine from Devon.

01:05:58Sorry, are you all grown?

01:06:00It's made by monks.

01:06:01You should know what Buckfast is out of everybody.

01:06:03Yeah.

01:06:04What is it?

01:06:05What is it?

01:06:06It's made by monks in Devon.

01:06:07It's a tonic wine.

01:06:09Okay.

01:06:10We've just taken it over because it's cheap, it's cheerful, it's tasty.

01:06:14Okay.

01:06:14And it's strong.

01:06:15It's strong as well.

01:06:16Oh, right.

01:06:17Cheap and strong.

01:06:18Yeah.

01:06:19Right, back to these rolls.

01:06:20Yeah, so what I've done here is I've put some flour in there.

01:06:23I've got some yeast, sugar and salt.

01:06:25Mm-hmm.

01:06:26And very importantly, I've got some fat in there as well.

01:06:28So we're using lard, but you can use vegetable shortening.

01:06:31And then that fat is essentially bringing some flavour.

01:06:34It's also allowing the roll to be a little bit more of a fluffy texture inside as well.

01:06:38Okay.

01:06:38So at home you're going to want to break down the lard or the fat in there just with a

01:06:43stand mixer.

01:06:44I'm going to leave it there, but you can break it down a little bit further.

01:06:47And then we're going to bring some cold water into the mix now just to bring that dough together.

01:06:52Okay.

01:06:53It's quite a wet dough, this.

01:06:54It's a wet dough, so it's 80% hydration, which is going to make it a little bit cheerier than

01:06:59your usual standard dough.

01:07:01Right, before I do this, so we've got, this is the hot sauce.

01:07:03We've got onion, we've got garlic clove, there's lemon juice, vinegar in there.

01:07:07There you go.

01:07:08And two...

01:07:09A little bit of MSG.

01:07:11MSG?

01:07:11Yeah.

01:07:12And two habanero.

01:07:13Two habanero and then you've got an iron brew reduction to go in there together.

01:07:15And then this is the iron brew reduction there?

01:07:17Yeah, that's iron brew reduction.

01:07:19So sticky, orange and sweet.

01:07:22Yeah, exactly.

01:07:23Okay.

01:07:24I should say I basically stole that from one of our friends who has a little salmon shop in Camberwell.

01:07:29Friends?

01:07:29Yep.

01:07:31I did ask them permission for this.

01:07:32Okay, fair enough.

01:07:32But we had a little party last year at outdoor festival and said to people, you know, bring something that

01:07:37remains you of Scotland so the angry hot sauce was there.

01:07:41Take on it.

01:07:42And I thought, good artist copy, great artist steal.

01:07:45Yeah, why not?

01:07:46Why not?

01:07:47So we're just going to increase that a little bit and we'll start to look for this coming away from

01:07:52the bottom of the bowl.

01:07:53So that's when it's going to be needed once we get to that stage.

01:07:57Right.

01:07:57I'll give that.

01:07:58So give that a blitz.

01:07:59Now this, this is super strong.

01:08:00It kind of mellows.

01:08:01It's punchy.

01:08:02I'm going to move this mixture out of the way, but at home you're just going to want to continue

01:08:06until that comes away.

01:08:08That's really strong.

01:08:10Yeah.

01:08:10Guys, you've got the bowling rolls on the table.

01:08:12Can we suck in?

01:08:13Dive in.

01:08:15We've got...

01:08:16Oh.

01:08:18These look great.

01:08:19Ollie's...

01:08:20I mean, it looks burnt.

01:08:22Yeah, because they come in different grades, don't they, Greg?

01:08:25Yeah.

01:08:25So what we've got here on the boards here, we've got a soft roll, we have a crispy roll and

01:08:30we have a well-fired roll.

01:08:32So, across Scotland you can see it differing because the East Coast is more likely to go for a soft

01:08:37roll, we call a softy.

01:08:39Soft roll?

01:08:40Yeah, soft roll there.

01:08:41Okay.

01:08:42And that's got rice flour on top and then we can move across the crispy and then for the real

01:08:45Scots I like to see the well-fired.

01:08:48I like the well-fired, it's that dark flavour.

01:08:50Works really well with the spicy haggis basically.

01:08:52I think those burnished flavours pick up brilliant.

01:08:54Yeah, because it might look burnt but it's really not, it doesn't taste like that.

01:08:58It just kind of adds to the richness of it all.

01:09:00Yeah.

01:09:01So I've got the dough here, I'm just going to portion this roughly into six pieces.

01:09:06You're going to want to look for about 120 grams each at home.

01:09:10And I'm going to show you how.

01:09:12So once the dough comes together, how long do you let that proof for?

01:09:15So that's two hours, I've just let that bench proof and then we're going to shape it.

01:09:22Once we get this into the tray, it gets a really long cold proof in the fridge overnight.

01:09:27OK.

01:09:28So that process adds to both of those things I mentioned earlier with the lard and the high hydration.

01:09:33So you've got more flavour and you have more of a chew.

01:09:36OK.

01:09:36And the whole point of this is the chew.

01:09:38The chew, the crispy texture with the chew is sort of the iconic, I like to say, Glasgow crispy roll

01:09:45or the Scottish morning roll.

01:09:46OK.

01:09:46So that's what you get from it.

01:09:48So you did that really quickly.

01:09:49Shall you show us again?

01:09:50Yeah, let's do that again.

01:09:50How you bring that together?

01:09:51So we're looking for a high sided tray here as well because we want to give some support to the

01:09:56roll.

01:09:56As you can see from the examples, there's a real structure to it.

01:09:59Mm-hmm.

01:09:59So I'm just bringing that into the middle, essentially pinning it.

01:10:04OK.

01:10:04And then we're looking for a little sticky bit at the bottom.

01:10:07Right.

01:10:08So it just sticks to the bottom of the board.

01:10:09OK.

01:10:09Where did you learn to do this?

01:10:11Erm, when I was a kid.

01:10:12I might have got grounded for the whole summer holidays for underage drinking.

01:10:18Funnily enough, Buckfast.

01:10:19Buckfast.

01:10:20Yeah.

01:10:20I'm not joking.

01:10:21And I spent the whole summer holidays watching cooking shows.

01:10:25Really?

01:10:25Yeah.

01:10:26OK.

01:10:26Namely Jamie.

01:10:28Really?

01:10:28Yeah.

01:10:29Not this one then?

01:10:30This one as well.

01:10:32But mainly Jamie.

01:10:33But mainly Jamie.

01:10:34OK.

01:10:34I got a chance.

01:10:35It was so cool to see him in the garden and making stuff and, you know, where I was from.

01:10:39It just inspired me to work baking.

01:10:41So that was it.

01:10:42That was inspiration.

01:10:43So, Burns Night tomorrow.

01:10:44What are you up to?

01:10:46Burns Night tomorrow, but tonight we're hosting a big sold out Cayley in East London.

01:10:50300 people and a big warehouse.

01:10:52Oh, wow.

01:10:53Woo!

01:10:53Like a Burns Night rave.

01:10:55Burns Night rave.

01:10:56Essentially it used to be a nightclub, so it's perfect for that.

01:10:59Erm, so we've got some music.

01:11:01We've got some beautiful whisky.

01:11:03Yeah.

01:11:04Bill Cayley band.

01:11:05OK.

01:11:05Performances.

01:11:06We've got theatre.

01:11:07Yeah, all taking place tonight.

01:11:08Nice.

01:11:09Yeah, I can't wait.

01:11:10Greg, I've got a haggis question.

01:11:11How do we get the best haggis for Burns Night?

01:11:13The best haggis for me, I've tried a lot of it across Scotland and I think the butchers

01:11:18in Edinburgh called Finley's of Portobello is probably the best one.

01:11:21They're probably going to hate me for this because I'm already making them work until

01:11:24one in the morning making my haggis so I don't think there's going to be any more capacity

01:11:27but by far the best haggis I've tried is one of those guys.

01:11:31Nice.

01:11:32Right, OK.

01:11:32OK, so I'll kind of like leave that.

01:11:34So how long do they improve for?

01:11:36How long do they improve for?

01:11:36We leave it for about 14 to 16 hours in the fridge.

01:11:39And then what we want to do, sorry, just an important point to that.

01:11:42Oh yeah, the rice flour.

01:11:43We want to just quickly dust that with a ground rice which gives it the texture that you see

01:11:46again in those examples.

01:11:48And then once that has about 16 hours in the fridge it will begin to touch so it's essentially

01:11:53batch baked.

01:11:54OK.

01:11:55Right, so let's start assembling.

01:11:56Which one?

01:11:57Actually I'll just quickly show you this is how it's going to come out of the oven.

01:12:00Once you bake the ones after proving that's sort of how it's going to.

01:12:03OK.

01:12:03So you see how they kind of join together, they puff up.

01:12:07Can we start serving this up?

01:12:08Yeah, please do.

01:12:09Right, so you've got all the bits and pieces here.

01:12:11We've got a tatty scone, haggis, square sausage.

01:12:14Yes.

01:12:15Which I find amusing.

01:12:16And then your haggis for birthday, yeah why?

01:12:18I don't know.

01:12:19I find a square sausage quite fun.

01:12:20Do you know why it's square?

01:12:22No.

01:12:22Because these rolls are square.

01:12:24Makes sense in a roll, doesn't it?

01:12:26Rather than chopping the sausage in half.

01:12:28Yeah, why would you have a link in there?

01:12:29Yeah, yeah, yeah.

01:12:30So it fits perfectly on the roll.

01:12:31You feel like an idiot.

01:12:32Yeah!

01:12:33OK.

01:12:34Yeah?

01:12:34I'll get it now.

01:12:35No, you carry on.

01:12:36Show us how you do it.

01:12:38This is the teckers.

01:12:39Yeah, so you just make it in a bread tin, basically.

01:12:43So it gets that shape.

01:12:44If you're a bit hungover, and you have one of these the next day, you're not doing anything,

01:12:48are you?

01:12:48You're going to sit on the sofa and watch a box set.

01:12:52Or you can just go back to the pub and have a tennis zoo with somebody else.

01:12:57Something else.

01:12:58Responsibly.

01:12:58Yeah, response.

01:13:01Right.

01:13:01Hot sauce.

01:13:02Yeah.

01:13:02Better salt and egg.

01:13:03That hot sauce is fabulous.

01:13:05It's good, isn't it?

01:13:06Yeah, really good.

01:13:06Really good.

01:13:07Look at that.

01:13:08Right.

01:13:08Delicious.

01:13:09I'm going to have a crack at eating that in a minute.

01:13:11All good?

01:13:11Oh, I've got it.

01:13:14It's so good.

01:13:15Yeah, I'll have half of this in a second.

01:13:16Greg, thank you very much for that.

01:13:18Have a great night tonight.

01:13:19Your big old warehouse rave.

01:13:21We're going to soon find out whether you voted for Sheridan's Food Heaven or Food Hell.

01:13:25But first, let's join Si and Dave.

01:13:27Sheridan, you're going to like this one.

01:13:28They're rustling up their Italian style treat for Sunday lunch.

01:13:31Take a look.

01:13:40Right, first cooking our new home site.

01:13:42We're going to cook porchetta with sage and onion Yorkshire foods.

01:13:47How a lovely porchetta.

01:13:50That's a beautiful cut, that.

01:13:51It is a beautiful cut.

01:13:52What we do is we cut a pocket, don't we?

01:13:55Now, you keep your knife level.

01:13:58Don't go all the way through and you just cut it.

01:14:00Not all the way to the end.

01:14:02And there you have it.

01:14:04We're going to stuff the porchetta with a filling made of whole garlic bulbs,

01:14:09fresh rosemary, thyme, chilli flakes, fennel seeds, lemon zest and some white wine.

01:14:19Then simply blitz into a paste.

01:14:22The filling then goes into the porchetta pocket.

01:14:26Right, I'll give you a hand with that, mate.

01:14:28Yeah.

01:14:30So we'll do all the...

01:14:31Sitted like that.

01:14:32The porchetta needs to be tied with string so it keeps its shape.

01:14:37That is a porchetta.

01:14:39I've chopped some potato and onion to make a bed for our porchetta to sit on.

01:14:44That way all the lovely juices will flavour the spuds and the onion.

01:14:48I've got some chicken stock, Kingy.

01:14:50A good big glass of white wine.

01:14:54Salt.

01:14:54And some pepper.

01:14:57What we're going to do is we're going to salt it.

01:15:00And it'll help to pull a little bit of moisture out of the crackling.

01:15:04Can you cover that side?

01:15:06Yeah.

01:15:07And let me just, what, give it three hours and for the last hour take the foil off.

01:15:11Take the foil off.

01:15:11Exactly.

01:15:12You don't want the line to dry out.

01:15:15Lovely.

01:15:19Now you can't have pork without apple sauce.

01:15:22I'm using Bramley's which I've peeled and chopped.

01:15:25Add a little spice.

01:15:27I've put some ground cloves in there, Dave.

01:15:29It's got some brown sugar in there.

01:15:32And all spice.

01:15:34We're just going to put a little bit of water in because there's such a lot of moisture in the

01:15:36apples.

01:15:37Yeah, yeah.

01:15:38Stick it on, a nice low rumble and let it go to a puree.

01:15:41Perfect.

01:15:43For the spiced red cabbage, I'm heating butter and walnut oil.

01:15:47In go a couple of chopped red onions.

01:15:49You love your tie-dye, don't you?

01:15:51It's a bit like the inside of a red cabbage.

01:15:52Next, into the pan, a whole shredded red cabbage and some ginger.

01:15:57Fresh ginger and dried ginger.

01:16:00Nice.

01:16:00Teaspoon of cinnamon for sweetness.

01:16:03A little allspice, ground cloves and brown sugar.

01:16:07I've got some dried cranberries.

01:16:09Nice.

01:16:09You could put sour cherries.

01:16:10And finally, some chicken stock.

01:16:14150ml of port.

01:16:16Oh, nice.

01:16:17Red wine vinegar and some seasoning.

01:16:20Give that a good old stir.

01:16:23And put the lid on and leave it until I've got a sticky mass.

01:16:29Epic.

01:16:29I should make the Yorkshire pudding batter now.

01:16:31Yeah, let's do that then.

01:16:32Flour.

01:16:33Two eggs.

01:16:34My mum used to do this with me.

01:16:36I used to make Yorkshire when I was a little boy.

01:16:38We used to have this old gnarly tablespoon.

01:16:40And she used to say, four big ones, as much flour as you can possibly get on there.

01:16:45Break two eggs.

01:16:47Spoonful of salt.

01:16:49Mix it till it's a mess.

01:16:52Like that.

01:16:53Now, one addition we're going to use, Kingy, is some dried sage.

01:16:57Because these are sage and onion, Yorkshire's.

01:16:59Because it'd be great with the pork.

01:17:02Oh, right?

01:17:03I reckon so.

01:17:04And now, enough milk to make it look like cream.

01:17:09One of the things with York is you must put the mixture into sizzling hot fat.

01:17:13Look at this.

01:17:14We've got goose fat here, look.

01:17:15Whoa!

01:17:16Let's do that.

01:17:17We might as well go the full mile miles.

01:17:18Why not?

01:17:20Right.

01:17:21This batter must stand now.

01:17:23How's the cabbage looking, Kingy?

01:17:25Yeah, man, it's looking great.

01:17:26It's not drying out, is it?

01:17:27No, it's not, mate.

01:17:28Great.

01:17:30Actually, mate, the apple sauce is nearly there.

01:17:32The porkette is done, so now that needs to rest for 30 minutes.

01:17:37Oh, dear me.

01:17:39Look at this, boy.

01:17:41Let's have a look.

01:17:44That.

01:17:52The goose fat needs to go into the oven until it's nice and hot.

01:17:56And because they're sage and onion Yorkshires, I'm adding some sliced onion,

01:18:00and then it's time to pour in the pudding mixture.

01:18:05The puddings go into the oven for 30 minutes, then our epic Sunday roast is ready.

01:18:11Roast porchetta with garlic and rosemary stuffing.

01:18:15Sage and onion Yorkshire puddings.

01:18:17Sticky red cabbage.

01:18:20Spiced apple sauce.

01:18:22Perfect potatoes.

01:18:23And plenty of gravy.

01:18:26Look at that.

01:18:27Thing of beauty.

01:18:28Now that's what I call a proper roast dinner.

01:18:33It's a big lunch, granted.

01:18:35Yes, but not big boys.

01:18:37Well, I think a big trip like this deserves a big lunch.

01:18:41The spices in the cabbage and the sauce and the pork.

01:18:45Great, isn't it?

01:18:46Mmm.

01:18:47This house is epic.

01:18:48I mean, you had to go some to top me on Bambra.

01:18:51It's grandiose, but again, it's rooted with immense history.

01:18:55Mm-hmm.

01:19:01Thanks for that, boys.

01:19:02Right, time to find out whether it's food heaven or food hell for Sheridan.

01:19:04Food heaven is anti-plasty and all that involves and bits and pieces.

01:19:07Food hell is mackerel.

01:19:09Fishy fish.

01:19:10Thank you to everyone who voted.

01:19:11It's a big turnout today.

01:19:1370% of people want heaven.

01:19:15Yay!

01:19:17Thank you!

01:19:18Get rid of it.

01:19:18Thank you, thank you.

01:19:19Get rid of it.

01:19:20Don't need it.

01:19:21So happy.

01:19:22Right, so Jack, you're doing the real-time dish.

01:19:25Yeah.

01:19:26Because we've got only seven minutes to do this.

01:19:28I'll do the work.

01:19:29I'll do the work, it's fine.

01:19:30So you do the heavy lifting.

01:19:32Right, so let's move this aside.

01:19:33So he's doing the Arabiata sauce, so garlic and chilli, a bit of basil.

01:19:39I'm doing it very quickly.

01:19:40With some crispy polenta.

01:19:43I'm going to drill some bread, do the bruschetta.

01:19:46I've got some endua here, some cavalo nero I'm going to wilt down.

01:19:51Some ricotta, a little bit of chilli.

01:19:53Don't forget, obviously, all the recipes are on the website.

01:19:59And then finally, we've got some confit fennel.

01:20:01So slow, you could do it in a microwave.

01:20:03Could do.

01:20:04Could do.

01:20:06Coffee fennel with a bit of pangratata.

01:20:10Okay, some burrata, because you said you'd love burrata.

01:20:13Oh, I love burrata.

01:20:15And pine nuts and a bit of basil oil.

01:20:18That's it.

01:20:19Let's cook some stuff.

01:20:21Is it burrata?

01:20:22I said burrata.

01:20:23Is it burrata?

01:20:24I've been saying it wrong.

01:20:25Thank you for that.

01:20:26Next time I order it, there's some burrata.

01:20:29Burrata.

01:20:32I'm so not classy, am I?

01:20:35Keeping it real.

01:20:36Transication is apparently burrata.

01:20:37I'm getting it down my ear.

01:20:39Apparently that's the Italian way.

01:20:40Is it?

01:20:40Apparently so.

01:20:41Burrata.

01:20:43Burrata.

01:20:45Burrata.

01:20:46Burrata.

01:20:48I don't know why you're growling at me.

01:20:49I'm not sounding Mexican.

01:20:51You're sounding gangster now.

01:20:53You're just sounding gangster.

01:20:54Burrata.

01:20:56Burrata.

01:20:58Burrata.

01:21:07Burrata.

01:21:12Burrata.

01:21:17Burrata.

01:21:18Burrata.

01:21:21Burrata.

01:21:31Burrata.

01:21:32Burrata.

01:21:33Burrata.

01:21:35Burrata.

01:21:36Burrata.

01:21:37Burrata.

01:21:38Burrata.

01:21:38And it kind of really absorbs in the most beautiful way and they say it's like politely robbing a bank

01:21:45So Grego Leckie makes it has an amazing background

01:21:49In in in making drinks basically trained in wines and beers and in bars, but I just think he's come

01:21:53up with something completely unique

01:21:58Yeah, it's not that sweet. It's like nice and zingy it's it's I just think it's amazing

01:22:04Oh, it's not using natural going really good and they're up in glasgow and I say slange of our happy

01:22:09burn tonight

01:22:09Slange of our

01:22:12Yes, yes, it tastes like you shouldn't give it to kids. Do you know I mean?

01:22:16Otherwise, you're gonna be running around the garden all day. Yeah, but it's not this we mean but it's way

01:22:20better exactly much better

01:22:21Yeah, yeah, that was a compliment. I know I took it as one

01:22:25I love it. I love that can design as well

01:22:28Just everything about them just think everything through and the attention to detail is what makes it taste a cut

01:22:33above any other soft drink

01:22:34I've had yet

01:22:35Bravo

01:22:37What are you cooking Matt? I know what? I'm just saying what are you cooking? I should have said maz

01:22:45Talk about what else is going on in your world the cage. What's that? Oh the cage?

01:22:49Yeah, so that's um a new BBC one

01:22:52Five-part drama by Tony Schumacher who wrote the responder with Martin Freeman. He's it's his new project

01:22:58We saw that yeah, he's brilliant brilliant writer, and this is all set in a casino

01:23:04Set in Liverpool. We filmed it already. I think it's out in April on BBC one. Yeah, I play Leanne.

01:23:09She's on the rub

01:23:13It was fun. It was really good fun to do so it's very different more action in yeah, and a

01:23:17gangster

01:23:17So you like those kind of those roles that you got kind of get immersed in that I do I

01:23:22love I just love

01:23:24Trying different things. I'm very grateful and lucky that I get to that you know the opportunity to try different

01:23:29roles

01:23:29But yeah, I love I love true stories, and then you know obviously that I like to do this any

01:23:34kind of woman that I can relate

01:23:35Yeah, the naughty ones

01:23:37They're more fun to play. Yeah

01:23:41I'm more like me. What about the what's the what's the the girl group?

01:23:45Oh, yes a girl group is rebel Wilson. Yeah, she's written it and directed it and

01:23:53It's about a girl band to like you know

01:23:55They were big and then they're reforming but the rebels character leaves and then she

01:24:01There's all there's loads of young girl bands basically doing this competition so I'm in the in the band that

01:24:06had split up

01:24:07but I'm in the band with rebel a

01:24:10Spice girl with a pussycat doll what's and an old same

01:24:14And I'm like yeah, yeah, yeah, it's my team

01:24:20Behave

01:24:22It's literally like my teenage dream come true at age 44. I'm like giving it full-on. Thank you

01:24:28It was so much fun, but I'm only a little bit, but but you've got a brilliant voice. I mean

01:24:32you prove that and silly

01:24:32You know you can say oh amazing. Yeah, do you want to do fancy belting one else?

01:24:36Absolutely

01:24:39Seriously though you'll what that'll be an amazing show but it's great fun. Yeah, yeah

01:24:43Yeah, you must be loving what you're doing. It's so varied. Oh, thank you. I'm very like I said very

01:24:47great for very lucky

01:24:48That I get the opportunity to so to work in Croydon

01:24:55How was rebel Wilson she's amazing do you know what she's great she's made the whole set so close it

01:25:01like

01:25:01There's a lot of young girls in it, and it was just such a lovely calming set and fun and

01:25:06everyone's had such a giggle

01:25:08So I was in awe of watching her and the way she directed and dealt with everybody so yeah amazing

01:25:14really good amazing opportunity

01:25:16You're a bit of a self self-confessed terrible cook. I am oh yeah, I don't believe oh, I know

01:25:21I am

01:25:21I believe you had to be trained

01:25:24To make egg and chips on stage every single night

01:25:27So embarrassing it is surely Valentine at the same theater as a woman in mind

01:25:32Yeah, do you kill and it was a woman Michelle and I had to cook peeled potato cook egg and

01:25:38chips live on stage

01:25:39Was doing a monologue every night and they sent a chef to teach me how to do it because I

01:25:43couldn't know I have to chop

01:25:45That is quite bad

01:25:46No one I'm single didn't you do well and ready steady cook didn't you win it

01:25:57Absolutely, but I mean whilst on it you've got it obviously it was the chef who won my but I

01:26:03clogged up the bread maker and everything

01:26:05I still won I've got a whole plate saying winner so people think I can cook you're a winner for

01:26:09sure

01:26:11Human rainbow that's what you oh, I love that you've covered that that's the nicest thing anyone's ever said

01:26:15Do you get nervous when you take on roles like Scylla for example? I mean that you're a national treasure

01:26:22Yeah, it was yeah, it was nerve-wracking. I did like three months of the training to try and sound

01:26:27like her and like watching

01:26:28All the interviews from the 60s and stuff, but yeah, it was quite terrifying

01:26:32But again amazing that I got the opportunity. Yeah, that's fantastic right. We made some food

01:26:38Wow

01:26:39How did you do that that you do it in time? It's amazing. It was team of home ex

01:26:43So burrata, confit fennel in olive oil so like an hour an hour roughly about an hour

01:26:52Minute in the microwave

01:26:53Minute in the microwave

01:26:54Ten seconds in the microwave

01:26:57The crispy toasted bread and the pine nuts that's the very quick arabiata sauce with some polenta

01:27:06Which we deep-fried to make it nice and crispy and that's the bruschetta

01:27:09Should I cut that out?

01:27:11Bruschetta with the endure and cavalo and ricotta and a little bit of chili flakes, so that's it

01:27:18I know you've got to go you're welcome to take this away with me

01:27:21I would love to please, but also for the group

01:27:23Well, you have to try a little bit of something first

01:27:26Oh, well, well, well, we we have more dog chat

01:27:30Have we convinced you Matt you're gonna get a dog love that you'd be great. Yeah

01:27:33I'm a dog so didn't dog dad sling. No, well, I think I mean they're like people I've got I'm

01:27:40the dog father to a dog called toby and I've

01:27:41Ten years his parents read out the letters. I write to him when he's sitting on the sofa

01:27:47And I'm sure he understands yes, really toby

01:27:50You know how to refuse a request on his wedding day

01:27:53Yeah, I have to see what he asks for

01:27:58Is it is a black Labrador? He's delightful. Oh, he's wonderful. He's like, you know a senior cricket player from

01:28:04the 1800s

01:28:04He's just very level very cool

01:28:06Your influence I don't think so if I was a dog father so it would be it would be mad

01:28:12It would be carnage should be absolute carnage dogs. What are those that would be like the house that?

01:28:17You can be winning can I yeah, this is nice. This is amazing

01:28:22There you go, Marilyn. Sorry about the dog

01:28:29Thanks to Jack and Greg poppy Ollie and of course Sheridan all the rest of the studio on the website

01:28:34BBC don't go he came for us. That's out of the kitchen

01:28:36I've got more tasty best bites you tomorrow morning at 9 on BBC 2 and I'll be back here live

01:28:40next Saturday with Thomasine and Maya

01:28:42Sophie white but Natty can cook and special guests Lou and Rob Beckett all right enjoy the rest of your

01:28:48weekends

01:28:59You

01:29:00You

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 04

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