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00:00:01Good morning, we're ready to blast you out of January and banish any lingering blues with a lovely lineup and
00:00:07a fabulous feast fit for February.
00:00:09And we'll be twisting your tongue with tastes, not just words. This is Saturday Kitchen Live.
00:00:35Hi, welcome to the show. Thomasina Myers, Natty Mortley, a.k.a. Natty Cancook and Sophie Whitebird are creating a
00:00:42wide range of wonders in the kitchen and Ollie Smith's imparting his wondrous wine wisdom to deliver us brilliant bargains.
00:00:49Now our special guests this morning are a couple who make a living educating and entertaining us with their experiences.
00:00:54The highs and lows of parenting.
00:00:56He co-hosts the hugely successful podcast, Parenting Hell, and she's just written a brilliant new book. Please welcome Lou
00:01:01and Rob Beckett.
00:01:05Hi, guys.
00:01:06Hello.
00:01:06Thanks for having us.
00:01:07You're very, very welcome. Lovely to have you both here. Rob, obviously we know you from all your comedy, all
00:01:12the stuff that you do. You also do the podcast, Parenting Hell.
00:01:16Yes.
00:01:17So you're in a good place to be partnering up with your wife.
00:01:20Well, I would say, though, me and Josh on the podcast, we don't give any tips. We're just surviving and
00:01:25doing it badly and making people feel better.
00:01:27Yeah, yeah.
00:01:28We're not an advice hero.
00:01:30But Lou, congratulations on the book.
00:01:32Very, very funny. I love how already you're kind of monetising your kids.
00:01:37Absolutely.
00:01:38They're costing another.
00:01:39Why not?
00:01:39Might as well earn some back.
00:01:40Right, exactly.
00:01:42Do you enjoy writing the book?
00:01:43I loved it, yeah.
00:01:45It's not a how-to, but it is all my experiences of being a default parent.
00:01:49Yeah, yeah, right.
00:01:50We're going to...
00:01:50I think it comes with it.
00:01:51I mean, it's a great phrase, because 100% is exactly what happens, isn't it?
00:01:56Yes.
00:01:56So we're going to talk more about that later. Let's see what's on the menu today.
00:01:58Thomas Sina, you're taking us to Mexico with your dish.
00:02:01We're having a pan-fried pork chop with a smoky tamarind salsa, grilled leeks, and some lovely beanie, brothy beans.
00:02:07Brothy, brothy beans. Very nice.
00:02:09Natty, welcome to Saturday Kitchen.
00:02:12Thank you, sir.
00:02:12Now, you take influences from all over the Caribbean, but it's very much about fine dining for you, isn't it?
00:02:17Yeah, so today we're doing a weary-weary lamb rump, artichoke freeways, a mint crumb, lamb jus with mint, and,
00:02:24yeah, mint oil.
00:02:26Nice. Jerusalem, Marge, you brought some rotis with you as well.
00:02:30Yeah, yeah, yeah. So I brought the Oldshire Bank for everyone.
00:02:31And this is exactly what happens in the restaurant, right?
00:02:33Yeah, so rotis with scotch bonnet butter, rice and peas with pickled red onions.
00:02:38Look at how excited you are.
00:02:39Wait, I'm excited for you lot to try it. Trust me.
00:02:41It's great.
00:02:44Sophie, congratulations. You've had a tiny baby.
00:02:48Everyone's having babies at the moment.
00:02:49It's a good idea.
00:02:50Poppy was here last week.
00:02:51Yeah, she was. That was wonderful.
00:02:52I don't know who's here next week.
00:02:53How's it all going, Sophie?
00:02:54Yeah, we're all good. It's lovely and hard, just like everyone else.
00:02:58Yeah, yeah. Well, you've been enjoying the book, I understand.
00:03:00Loving the book. Very validating.
00:03:03Tell us what you're cooking today.
00:03:04We've got some kale nudie, which are like little ricotta dumplings
00:03:07that are baked in a tomato sauce with loads of cheese.
00:03:10Big winter comfort food.
00:03:12Excellent. Stuff you can eat with one hand while you're holding babies.
00:03:15Easy peasy.
00:03:16That's very important, that.
00:03:17What a rite of flavours, Olly.
00:03:19It's a rite of flavours. Are you good at one hand eating?
00:03:21Yeah, totally.
00:03:22I think so.
00:03:23Yeah, you're on your phone, scrolling.
00:03:24Yeah, just doing what you do on your phone.
00:03:25Absolutely doing it.
00:03:26Doing that.
00:03:26Yeah.
00:03:27Um, what you got?
00:03:29If no one does one hand eating, it's the cutting up you need two hands for.
00:03:31That's the cutting up.
00:03:32That one's doing two spoons in, are they?
00:03:33No.
00:03:35It's always one hand eating.
00:03:37It's two hand cutting up.
00:03:39I mean, I don't want to come in here.
00:03:40You should know the basics of the show.
00:03:43Thanks for that.
00:03:44Thanks, sir.
00:03:44Yeah.
00:03:45Is that fine dining?
00:03:47Scoot, the two hand scoop.
00:03:48James, make your wines.
00:03:49I've got some lovely wines.
00:03:50So, for Sophie, I've got an absolutely classic pairing,
00:03:52a lovely Chianti to go with your dish.
00:03:54For Natty, something completely off the beaten track
00:03:56and really fragrant and a grape I'm absolutely thrilled to have...
00:03:59Well, I haven't discovered it.
00:04:00I've just tasted it for the first time and I love it.
00:04:02For Tommy, I've got something, again, slightly unusual,
00:04:05a white Rioja for your Mexican dish.
00:04:06And for these two, one of them's going to heaven,
00:04:09so they'll both be enjoying a heavenly wine.
00:04:10That's the end of the game.
00:04:11Nice.
00:04:12And your top looks like the jump to hyperspace.
00:04:15Yeah, yeah.
00:04:15If I squint, it's like that thing in Star Wars.
00:04:17I was going for intergalactic Bee Gees.
00:04:19Yeah.
00:04:19Oh.
00:04:20Yeah.
00:04:20Get your game in.
00:04:21And what I think about you, you remind me of, like,
00:04:23you know, idyllic beach, you're the annoyingly handsome man
00:04:25who rents out the Pedalos.
00:04:30Really?
00:04:31The one with the little satchel with coins.
00:04:33Yeah, that guy.
00:04:34Go and sit on a lounger, you're going to pay for it.
00:04:36Yes.
00:04:36I don't care you're there five minutes and you're watching your kids.
00:04:38That's exactly it.
00:04:38You're going to pay for a lounger for the day.
00:04:39You're good at this job.
00:04:40This is your true calling.
00:04:40I always wanted to be one of those youths on the back of a dodgem.
00:04:43You still are.
00:04:44You know what I mean?
00:04:44That is very much what you are.
00:04:46One of those angry youths holding onto a dodgem car.
00:04:49Anyway, it's enough about that.
00:04:50Right, Lou and Rob, at the end of the show,
00:04:52one of you will be getting your idea of food heaven.
00:04:55Yes.
00:04:57And, commercially, Rob, I believe, or I believe Lou, actually,
00:05:01Rob's idea of food heaven is your idea of food hell.
00:05:04Yeah, I think he's done it on purpose.
00:05:05Probably.
00:05:06No, I like Japanese food and seafood and shellfish and stuff like that,
00:05:10which is my heaven, but that is Lou's hell, unfortunately.
00:05:13Absolutely hell.
00:05:14So that's yours, Japanese seafood.
00:05:16Yeah.
00:05:16Lou, what's yours?
00:05:17Which is through chicken and chips.
00:05:19Very straightforward.
00:05:20Very straightforward.
00:05:21You know exactly what to go for.
00:05:22Yep, favourite restaurant in the whole entire world,
00:05:25outside Powell's in Spain, and that's all they do.
00:05:27It's just hundreds of chickens, and they cook it all outdoors,
00:05:30and that's all they do.
00:05:31So a little roadside shack kind of thing.
00:05:33Yeah, but each year you go, it gets bigger and bigger,
00:05:35but it's literally chicken, chips, a whole pot of ketchup,
00:05:38a whole jar of mayonnaise, that's all they do.
00:05:39Oh, a whole jar of ketchup of mayonnaise.
00:05:40Yeah, you have to buy it in a bowl.
00:05:41Really?
00:05:42Yeah.
00:05:42Do you like it all?
00:05:42I'm going to take it home with you.
00:05:43Yeah, it was great.
00:05:44That's nice, nice, nice, nice for the minute.
00:05:45Lou said to me this is a favourite restaurant,
00:05:47and Lou, I'd say it's quite basic, your punnet, of what you eat.
00:05:50A lot of chicken nuggets.
00:05:52So I was like, oh, how good's it going to be?
00:05:53But when I went, it was the best chicken chips I've ever eaten.
00:05:56Chicken's great, and it's also very popular now in town, I notice.
00:06:00Or in London, anyway, I should call it town.
00:06:02Right, anyway, so the Beckett's fate is in your hand.
00:06:06Will you side with Lou?
00:06:07If so, I'm going to show you how to get that rotisserie flavour at home
00:06:10by rubbing spatchcock chicken and a variety of spices for that barbecue taste.
00:06:14I'm going to place the chicken directly onto the grills of the oven
00:06:16over a tray of sweet corn and peppers and chips,
00:06:19and they're all going to soak up all that chicken fat
00:06:21and all the juices whilst it's cooking.
00:06:23It's going to be delicious.
00:06:24Or is Rob's Japanese heaven more your taste?
00:06:27If so, I'm going to make a trio of Japanese-style dishes,
00:06:29including rolled fish cakes with wasabi and soy sauce,
00:06:32some crispy fried mayo prawns,
00:06:34and stir-fried edamame beans with sesame and oyster sauce glaze,
00:06:38log on to the Saturday Kitchen website
00:06:39and view the terms of privacy and notice, have your say.
00:06:42Chatty-chat-chat.
00:06:43So that wasn't it.
00:06:44Talky-talky word-word today.
00:06:46Got to actually cook, you know.
00:06:48Huh?
00:06:48Got to cook, you know.
00:06:49God, I know, I'm trying now.
00:06:50Right, what are we cooking, Tommy?
00:06:51This is a lot here.
00:06:52Well, you know, you're a hungry man.
00:06:54I'm going to feed you up.
00:06:55So I've got my pork chop here, which I'm going straight on.
00:06:58Very easy to cook a pork chop.
00:06:59I think people get a bit fussed by it,
00:07:01but it's just like eight minutes one side,
00:07:02a couple minutes to the next side,
00:07:04and Bob's your uncle.
00:07:05Okay.
00:07:05So I'm going to get that in the pan.
00:07:06Always on the bone?
00:07:09I like cooking it like a kind of Frentina steak,
00:07:11like Italian style,
00:07:13because apart from anything else,
00:07:15I like buying good meat, good quality,
00:07:17and it means it goes further.
00:07:18Like, I cooked this last night for, like, we're five of us,
00:07:21two chops, cooked down the middle,
00:07:23lovely plate of raw beans,
00:07:25and, you know, cheaper, better for you,
00:07:28better for the planet, you know, what's not to like?
00:07:29A decent amount of fat on that pork chop as well.
00:07:31Yeah, great, delicious.
00:07:32What are these spices I'm grinding up for you?
00:07:35So these are classic Mexican spices,
00:07:38so, well, all spice is used throughout Mexican cooking,
00:07:42and it's kind of got a sweet kind of earthiness,
00:07:44and it's going to go really well
00:07:46with the chipotle and the tamarind.
00:07:48Right, okay, so this is the salsa,
00:07:51so in here we've got sweated onion and celery,
00:07:53in with all those spices, garlic in there as well, right?
00:07:56Yeah, exactly, always garlic, always garlic.
00:07:58Someone once came into the restaurant and said,
00:07:59have you got anything without onions and garlic?
00:08:01I was like...
00:08:02No?
00:08:02No.
00:08:03Go away.
00:08:03No.
00:08:04Did they stay?
00:08:05Was it amazing?
00:08:05Well, yeah, I can't remember.
00:08:08History does not relate, but anyway.
00:08:10So this salsa is actually in the restaurant.
00:08:12It's delicious with pork belly,
00:08:13but I'm just doing it at pork chop,
00:08:14because I think, you know,
00:08:16quick, delicious dinner on a Wednesday,
00:08:18on a cooking, you know, weekend, whatever.
00:08:21And this is, yeah,
00:08:21we're actually doing two dishes
00:08:22you're sort of bringing together, right?
00:08:24Well, yeah, they're from my book
00:08:26that I brought out last year,
00:08:27and they are just really...
00:08:29I love beans.
00:08:29They're, like, such a good way to eat.
00:08:31They're delicious.
00:08:32Obviously, it's kind of mainstay of Mexican cooking,
00:08:35delicious beans,
00:08:37and so that's what we're going to dial up on.
00:08:40Is this pork on at the restaurant?
00:08:42What's that?
00:08:43Is this pork on at the restaurant?
00:08:45Yeah, yeah, yeah, pork belly.
00:08:46Delicious.
00:08:46Okay.
00:08:46Absolutely so good, so good.
00:08:48So we've got onions and fennel going into the pan.
00:08:51Love a bit of fennel, really good.
00:08:52Then we've got some saffron going in there, too.
00:08:55It's going to go in,
00:08:56get it some, like, Spanish flavours in there.
00:08:58A lot of Spanish influence in Mexico.
00:09:00I'm going to snip in this guajillo chilli.
00:09:02So guajillo is a sweet, mild chilli.
00:09:05You can have a few, you know,
00:09:07pinch of dried kind of chilli flakes if you want,
00:09:10or you can have no chilli,
00:09:11but this is a, my kids eat this chilli.
00:09:14It's super mild, fruity, just adds a lovely flavour.
00:09:17So that's nice.
00:09:17In it goes.
00:09:19So we're getting all that on the go,
00:09:22and that goes in.
00:09:24Bit of lemon zest, bit of garlic,
00:09:25and that is that.
00:09:27In fact, we've got here, we did earlier,
00:09:30just like Blue Peter.
00:09:32Now already this salsa smells delicious.
00:09:34Oh, my God, it's so good.
00:09:35So tamarind and chipotle,
00:09:37classic pairing from Veracruz.
00:09:40Really, really good.
00:09:41Okay.
00:09:42And totally delicious.
00:09:43So where have we got the tamarind?
00:09:44So this is the actual tamarind in the pod?
00:09:48Yeah.
00:09:49So if you go to the Caribbean,
00:09:50or in, like, the Caribbean parts of Mexico,
00:09:53you find the trees,
00:09:53and they littered all over the floor.
00:09:55Yeah.
00:09:56And it's just delicious, just so good.
00:09:57So presumably, Nadia,
00:09:58you use this a lot in your cooking.
00:10:00So it's something that I grew up on.
00:10:02Like, my granny used to have loads of packets of these.
00:10:04Like, growing up,
00:10:05she would just be sitting down,
00:10:06popping them, eating them.
00:10:07Right.
00:10:07Me, personally,
00:10:08I didn't like them when I was younger,
00:10:09but as I've grown up and my palate's got better,
00:10:12I like these, yeah, these are banging.
00:10:13Do you eat them raw?
00:10:14You have them raw?
00:10:15You can have them raw,
00:10:15you can have them as,
00:10:16you can blend them down into a paste,
00:10:18and put them with the other stuff as well.
00:10:20Do you want to try it?
00:10:20I'll have a go.
00:10:21Break it open.
00:10:22I'll have a gnaw on that.
00:10:23Where can you find them in the UK, Thomas?
00:10:24Oh, God.
00:10:25So I find, like,
00:10:26in all kind of good Middle Eastern shops,
00:10:28and you can see that pork chop,
00:10:29it's lovely there.
00:10:30I'm going to put that on to rest.
00:10:31It's quite a thin shit.
00:10:32Oh, make great on Peckham.
00:10:35So, yeah,
00:10:35good Middle Eastern shops,
00:10:37Asian shops,
00:10:38they're just really, really easy to find,
00:10:40actually, in the boxes,
00:10:41and really, I think, delicious
00:10:42when you make your own.
00:10:44The kids help me,
00:10:45we get it all in.
00:10:46The pancetta went into,
00:10:47we've got some pancetta
00:10:48also going into those.
00:10:50So this is the tamarind, right?
00:10:52That's the tamarind.
00:10:53It's going in here.
00:10:53It's going in there.
00:10:54It's going in with balsamic vinegar.
00:10:57We've got some apple cider
00:10:58and balsamic vinegar
00:10:59to give it some flavour.
00:11:00Okay.
00:11:01All delicious.
00:11:01So that's going in there as well.
00:11:03And then meanwhile,
00:11:03I'm just going to get these leeks on,
00:11:05just a little bit of oil on those,
00:11:08a bit of salt and pepper,
00:11:09add a little bit of green,
00:11:10which will be delicious,
00:11:11and a bit of pepper,
00:11:13and we're just going to put those over there.
00:11:16Tuck it in over there, Rob.
00:11:16Yeah, I don't.
00:11:18You don't need that, do you?
00:11:19I've just eaten a new pair of those.
00:11:21What are your thoughts?
00:11:22Okay.
00:11:22Well, I've crushed it like I thought
00:11:24it was going to be a walnut,
00:11:24but it's actually with him.
00:11:25And I'm going to deglaze my pan.
00:11:26And I've eaten a bit.
00:11:27It's nice.
00:11:28It's nice, actually.
00:11:29It's all right, isn't it?
00:11:30It's sweet.
00:11:30Right, so...
00:11:31It's so sweet.
00:11:31The kids love it.
00:11:32I mean, it's really good.
00:11:33Really fun to use.
00:11:35Right, so I'm deglazing my pan there
00:11:37with a bit of butter,
00:11:37and I'm going to add that back
00:11:39into your sauce that you started for me
00:11:42with a bit of that sherry.
00:11:43Right.
00:11:44So in that goes.
00:11:44You can turn that off now.
00:11:47And then, meanwhile,
00:11:48we're going to get these beans going in.
00:11:50And these beans, if you're at home,
00:11:51cook down for...
00:11:53You know, you can...
00:11:54These are already cooked beans,
00:11:55but you can...
00:11:55Once you've added the wine,
00:11:57which I'm going to add now...
00:11:57The bruffy, bruffy beans.
00:11:58We're going to cook them for, like...
00:11:59Cook them for half an hour,
00:12:00just let them really simmer down,
00:12:02get all that flavour.
00:12:03What was that, Natty?
00:12:04Bruffy, bruffy beans.
00:12:05Brothy, brothy beans.
00:12:06Brothy beans.
00:12:06That's what she was talking about.
00:12:07Yeah, yeah, yeah.
00:12:08That's what I'm talking about.
00:12:09That's what we're talking about.
00:12:10So there we are.
00:12:11So we've got that pan.
00:12:12It's got deglazed.
00:12:13That's going into the salsa.
00:12:15Right.
00:12:15And there we are.
00:12:16You've got my crumbs all sorted.
00:12:18All over this.
00:12:19So that's getting parsley and lemon zest, right?
00:12:21Yeah, there's the lemon.
00:12:22Zester, over here.
00:12:23I'll get you the zester.
00:12:24So what else is going on in your world currently,
00:12:27apart from Oaxaca?
00:12:28Well, you know, restaurants.
00:12:29I mean, everyone I know
00:12:31quite angry the restauranteurs
00:12:32about, you know, the politicians
00:12:34or the taxes they're putting on the industry.
00:12:36Yeah, agreed.
00:12:36I think we might do something
00:12:37like the pub guys did,
00:12:39you know, just like ban politicians a bit.
00:12:41Let them know what it is like
00:12:42to, you know, run a restaurant.
00:12:43I mean, I think it's a really good idea.
00:12:45Yeah, yeah.
00:12:47Make them sort of pay attention, right?
00:12:48But it is crazy, like,
00:12:49how many jobs got lost.
00:12:51Even, like, last month.
00:12:52Let's say 1,000 jobs a month or something
00:12:54from the restaurant industry.
00:12:55Is that what it is?
00:12:56And it's such a good place
00:12:57for young people to go.
00:12:58Well, you learn...
00:12:59I mean, I noticed right here
00:13:00when we had...
00:13:01My wife and I had a restaurant together
00:13:03and we had the kids
00:13:05kind of involved
00:13:06and they were there.
00:13:06They lived there.
00:13:07We lived upstairs
00:13:07and they used to come down.
00:13:08And I think it makes kids
00:13:09very appreciative
00:13:12of the hospitality industry.
00:13:14They learn to deal with
00:13:15the highs and the lows of customers
00:13:17who can be delightful.
00:13:19They can also be awful.
00:13:21Let's be honest.
00:13:22That's got to be the worst part
00:13:23of having a restaurant, isn't it?
00:13:24All the people coming in.
00:13:24People.
00:13:28You've made all this food
00:13:29and they turn up.
00:13:31That is not true.
00:13:32That is not true.
00:13:33Love our lovely customers.
00:13:34It's kind of true.
00:13:36And then Chefs and Schools
00:13:37is going gang-busting.
00:13:38We're doing so much stuff there.
00:13:40Nice.
00:13:40You know, the government,
00:13:41I really think they're starting
00:13:43to realise how important
00:13:44it is to feed kids great food.
00:13:47So we're really expanding.
00:13:48We've been in 150 schools now.
00:13:50How many?
00:13:51So, 150.
00:13:52Okay.
00:13:53It's literally,
00:13:53do you know what kids
00:13:54eat 190 meals a year
00:13:56in school?
00:13:57And for some of them,
00:13:58it's the only good meal
00:13:59they have in the day.
00:14:00So it's like so important.
00:14:02So, yeah, it's great.
00:14:04I think that's like
00:14:04one of the most fun things
00:14:06I do actually with my time.
00:14:07Absolutely love it.
00:14:08So we don't need him.
00:14:09He's the one we cooked earlier.
00:14:10Put him out of the way.
00:14:13So, yeah,
00:14:14smoky tamarind.
00:14:15It's all going on.
00:14:17All good.
00:14:17Smoky tamarind chipotle.
00:14:19Let's get a scoopy spoon.
00:14:21We're going to get these beans
00:14:23onto a plate here.
00:14:25Okay.
00:14:25There we are.
00:14:26If you want to make
00:14:27Tomasina's magical
00:14:28Mexican pork chop at home,
00:14:29you can find the recipe
00:14:30at bbc.co.uk
00:14:31or Saturday kitchen.
00:14:33There we are.
00:14:34Sorry.
00:14:35Just broke that.
00:14:37Scan the QR code below
00:14:39and it'll take you
00:14:39straight to this dish.
00:14:40And you've got my crumbs there.
00:14:41I like it.
00:14:43Flew, were you worried
00:14:43this was going to be slick?
00:14:46Is that what I'll put you on edge?
00:14:49As it's like resting.
00:14:50It's your first live TV, isn't it?
00:14:52There we are.
00:14:52It's sat the same morning.
00:14:54Is it really?
00:14:55Look at that.
00:14:56I'm doing really well.
00:14:57That delicious salsa.
00:14:58Matt, did you use
00:14:59your pedalo power to snap?
00:15:01Come on.
00:15:01I need my grandma Lata.
00:15:03So strong.
00:15:04All right, Chef.
00:15:05All right.
00:15:06Hang on.
00:15:06I mean, who's trained?
00:15:07I could actually put the leeks on too.
00:15:09Send a chat.
00:15:09Yeah, all right then.
00:15:11All right.
00:15:12Saturday morning.
00:15:12Keep your hair on.
00:15:13There we are.
00:15:15There we are.
00:15:15Right, okay.
00:15:17Lovely, lovely leeks there.
00:15:19So lemon, parsley, breadcrumbs.
00:15:21Classic grandma Lata.
00:15:22I mean, put it in.
00:15:23Just make it look pretty.
00:15:24Oh, thank you.
00:15:24You know how to make something look pretty, don't you?
00:15:26Yeah, come on.
00:15:27All right.
00:15:27There we are.
00:15:27Happy?
00:15:28Nice.
00:15:28What's it called?
00:15:29This is my grilled pork chops
00:15:30with my smoky tamarind salsa, grilled leeks
00:15:33and soupy beans.
00:15:34Nice.
00:15:35Coffee beans.
00:15:36Yep.
00:15:39Okay.
00:15:40Right, there you go, guys.
00:15:42Oh.
00:15:43So good.
00:15:43Come on, Lou.
00:15:44Don't be nervous.
00:15:45You've been mum.
00:15:46Ready?
00:15:47We've been mum.
00:15:48All right, where's the...
00:15:49Old mum today.
00:15:50Where's him?
00:15:51What does mum do?
00:15:52Mum serves up.
00:15:53Right, what have we got, Ollie?
00:15:54I can't put it in your mouth.
00:15:56Oh, yeah, we might need a plate.
00:15:58Are you just going to show us?
00:15:59We'll dive in on that.
00:15:59You guys just got into it.
00:16:01There, guys.
00:16:02Or was it...
00:16:02Uh...
00:16:03Yes.
00:16:04Do you know what to say, Nassie?
00:16:05Sorry, what did you say?
00:16:06Some side plates, mate.
00:16:07Side plates, sorry.
00:16:08Can we get some side plates, please?
00:16:10When I first saw the top line for the recipe,
00:16:12it was, like, mainly chipotle and pork.
00:16:13I was like, oh, yeah, we could maybe do a red one with that
00:16:15and have a smoky red.
00:16:16But no, all the tamarind in it calls for a white wine.
00:16:20And actually, you put manzanilla sherry in your recipe
00:16:22and that matures in casks.
00:16:24And there is a compound that you find in oak casks
00:16:27that's also in pork called vanillin,
00:16:29which is why oaky white wines pair really well with pork.
00:16:32So this is Cune's white Rioja.
00:16:34It's ten quid in the co-op.
00:16:35And there's a few reasons it goes.
00:16:37There's a smokiness, obviously, to the dish.
00:16:38That pairs really well with the oak in the dish.
00:16:41The tamarind, when you taste it, basically,
00:16:42you have a dive in.
00:16:43Taste it a little bit.
00:16:44It starts a bit creamy and svelte and then pop.
00:16:46It just has this real freshness and brightness.
00:16:48And that's what works with the tamarind.
00:16:49The spice as well, that's something to think about.
00:16:52The fruitiness of this particular grape,
00:16:55viura, handles it really well.
00:16:56And actually, they've put the white skins in there
00:16:58for about six to eight hours just to get the aromatics out.
00:17:01So a blinding accommodation for me.
00:17:03But also, I love what you said earlier,
00:17:04a lot of Spanish influence in Mexican cooking.
00:17:07I find a lot of Riojas go brilliantly well with Mexican food.
00:17:10Yeah, brilliant.
00:17:10I think it's delicious.
00:17:12That's delicious.
00:17:13Yeah.
00:17:13We tried it in Rioja.
00:17:14No, not the wine.
00:17:15I mean, the wine's obviously delicious.
00:17:18How is that, Rob?
00:17:20It's really, really good.
00:17:20Yeah?
00:17:21It's going to eat the old plate.
00:17:22I'm smashing...
00:17:23It's going to eat the old plate.
00:17:24We had it in rehearsal.
00:17:25We loved it.
00:17:26I mean, the bruffy beans.
00:17:27Okay, kids.
00:17:27How are they?
00:17:28Really nice.
00:17:29Really good.
00:17:30I mean, Dad's simple, actually.
00:17:31Yeah, they're lovely.
00:17:31Lovely.
00:17:31I'm going to eat two-handed.
00:17:34Yes.
00:17:34Oh, look at you go.
00:17:36Very nice.
00:17:37Fine dine.
00:17:37Fine dine.
00:17:38Ollie, vanillin.
00:17:41Vanillin, yes.
00:17:41Is there any relation to vanilla?
00:17:43It must be something to do with it, yeah.
00:17:45But it's basically the oat compound and pork both have it in them, and it's a real synergy.
00:17:48So, whites, I generally find, are better with pork, even with a roast.
00:17:51Okay.
00:17:52Really rich white wine's definitely the way to go.
00:17:54But I love pork.
00:17:54Pork's amazing.
00:17:55Natty, remind us what you're doing in a bit.
00:17:57So, we're doing the lamb rump, weary, marinades, triple...
00:18:01No, I said triple cooked.
00:18:03Freeways, artichokes.
00:18:03Artichokes.
00:18:04Mint sauce, mint crumb, mint oil.
00:18:07Nice.
00:18:07Okay, lots going on.
00:18:08Don't forget you're in charge of what to cook at the end of the show.
00:18:10It's been, it's a battle between the Beckett's.
00:18:12Which one will win?
00:18:14Love that.
00:18:14For Lou's idea of heaven?
00:18:15Matisserie chicken with chicken bat chips.
00:18:17Yummy.
00:18:18Or does Rob's food heaven a trio of Japanese treats, including stir-fried enamame, crispy
00:18:22mayo, prawns and rolled fish cakes win the vote?
00:18:25Log on to the website now.
00:18:26Have your say.
00:18:27Right, let's catch up with Rick now in Thailand, and he's heading towards Phuket, stopping
00:18:31off for a bit of dried fish, which sounds delightful.
00:18:33Take a look.
00:18:39Time to drive over the Pak Prah Straits to the island of Phuket.
00:18:44Most people today will know it as a major tourist destination, but in years gone by, it was
00:18:50one of the main trading routes between India and China.
00:18:53I noticed this place from the bridge as we drove across to the island.
00:18:57I asked the driver to double back so I could have a good look at it.
00:19:04Toto told me that Thai people who live in Bangkok and go on holiday here load up their
00:19:10cars just before leaving with dried fish because it's so good.
00:19:15First of all, the thing that first took my eye was this, which is actually fermented fish
00:19:20guts.
00:19:22And really, I'll try anything.
00:19:24And I was thinking it would be really nice to take some of this home.
00:19:26But sadly, I'm going on to Australia after this.
00:19:30And I believe if I took that through the Australian customs, they'd lock the door and throw away
00:19:35the key.
00:19:36But some of these things are really quite palatable.
00:19:39I mean, first of all, this.
00:19:41Maybe I could interest you in that.
00:19:43That is actually a fillet of fish, thinly sliced, from really quite a big sort of grouper type
00:19:48fish.
00:19:49And it's salted and actually sugared and dried.
00:19:52And they deep fry that.
00:19:53I mean, once you've tried a few of these things and you've got used to them, it's a bit like
00:19:58pickles, I suppose.
00:19:59They're sort of quite, sort of, piquant.
00:20:01And you actually look for them with quite a lot of pleasure.
00:20:06So back in Padstow, I managed to get hold of some dried fish from a local Asian deli to
00:20:12make the dish I was talking about outside that stall.
00:20:15It's a salad of shredded green mango and dried anchovies with deep-fried garlic.
00:20:21They only need to be flash-fried for about 20 seconds.
00:20:25Crush them and put them aside.
00:20:27And now for the green mango.
00:20:29This may be a bit more tricky to find.
00:20:31But I hope that buyers for supermarkets may be watching and taking note that this makes
00:20:36an excellent and delicious salad vegetable.
00:20:39And we're missing a trick by not having it more widely available.
00:20:43Now, for thin slices of roasted belly pork, which I've already cooled down.
00:20:49It's wonderfully fatty and sweet and makes the salad much more substantial.
00:20:54Next, thinly sliced shallots, the crushed dried anchovies from before, slices of deep-fried
00:21:00garlic and some chopped peanuts.
00:21:07This is called lesser galangal, or krat chai, as it's known in Thailand.
00:21:11It's becoming easier to get it in Chinese supermarkets.
00:21:15Thinly slice and add those.
00:21:18And now for some basil.
00:21:19Try and get Thai holy basil if you can.
00:21:22The difference between this and the basil we have at home is that Thai basil has a clove-like
00:21:28fragrance, I think.
00:21:31It's a simple combination of fish sauce, which helps to accentuate the flavour of the dried
00:21:37anchovies and lots of lime juice to cut through the fat from the belly pork and deep-fried garlic.
00:21:44Now, we're nearly there.
00:21:46A thinly sliced red chilli, and this will be the only kick of spice in the whole dish, and
00:21:52a generous teaspoon of palm sugar.
00:21:54I can't wait to taste this.
00:21:58When you think South East Asian food, of course you'd think of stir-fries and curries, but
00:22:03these salads, I mean, we don't have anything like it in the West.
00:22:07It's just that sort of wonderful astringency, particularly the mango and the lime in there,
00:22:12and the heat from the chilli, the fish sauce, and the crunchiness, because the fish isn't
00:22:18just about a fishy taste, it's also about crunch, along with the peanuts.
00:22:23It's just, it really is really thoughtful food to me.
00:22:27There's some very bright people who came up with this idea in the first place.
00:22:36I've now arrived in Phuket, where there is a long-established sea gypsy village.
00:22:43I suspect some bright spark who works for tourism here saw some potential to put it on the tourist
00:22:50map and help boost the local economy.
00:22:53But they're not gypsies, as we understand.
00:22:55Far from being nomads, they've lived and worked here for generations.
00:23:04But I was really keen to go out fishing with one of these local fishermen.
00:23:09Southern Thailand took a big hit from the tsunami, and I was interested to know whether
00:23:14the fishing had got worse as a result of those huge waves.
00:23:19I've just asked Toto, asking first of all what the fishing's like, and he said it's not very
00:23:25good, but he seemed to think it was a lot better before the tsunami.
00:23:29So then I said, well, what happened in the tsunami?
00:23:33How many of the fishermen died?
00:23:34And he said, no fishermen died.
00:23:36A few were injured in the village, but all the fishermen were out here at sea.
00:23:41And these boats rode the tsunami, that it was much worse on the shore than here.
00:23:45I think actually this is on the sort of the kinder side of the island.
00:23:50The tsunami hit the other coast, didn't it?
00:23:52Yeah, Patong Beach and Caron Beach is more effective, yes.
00:23:56By any standard, the fishing was really poor that day.
00:24:00But we caught enough prawns to make a simple meal for about four of us.
00:24:04I asked the fisherman, whose name was Mate, if it was OK to go to his home and see the
00:24:09prawns
00:24:10being cooked for us, the way they normally do it, without any fancy frills.
00:24:14So, after frying off some shallots, Mate's wife added the prawns, followed by some soy sauce,
00:24:20salt and some sugar.
00:24:21That's it.
00:24:23Maybe they took my plea for simplicity a bit too literally.
00:24:27I was secretly hoping for something like a prawn curry.
00:24:31I'm really looking forward to these because I've watched them being caught.
00:24:34I must say, when I was watching her cooking them, I was thinking, well, this is hardly a recipe
00:24:38because basically you should just fry the prawns with a bit of shallot and oil
00:24:43and added some soy sauce and sugar.
00:24:47But they are thinking, that is such a good way to cook them.
00:24:52I mean, you know, it's very simple.
00:24:55And actually, I just wish that we'd discovered soy sauce over in Britain in about 2,000 years ago
00:25:02because I just think our food would be so much the better for it.
00:25:10Thanks for that, Rick.
00:25:11Right, the shops are full of forced rhubarb at the moment
00:25:14and given that January is pretty dull and there's not much else on the menu
00:25:19so I thought I'd do a little recipe using rhubarb in a savoury form.
00:25:24So we see it often in sweet versions.
00:25:26So this is a, I came across this as a Persian stew, which is really interesting.
00:25:31And it starts off by frying some parsley and some mint to infuse some oil
00:25:36and then I'm going to slow cook some venison,
00:25:39although I think this would work really well with a nice kind of oxtail
00:25:42or beef cheek or something like that.
00:25:45And then basically, stew it down, lots of spices, there's ginger, garlic, turmeric, cumin,
00:25:50you're hating all this, aren't you?
00:25:51There's a bit of saffron.
00:25:53And then you stick it over, you braise it for a long time
00:25:56and then right at the end, the last 15 minutes,
00:25:57chuck in some rhubarb and some chickpeas
00:25:59and it just gives you a nice kind of sour,
00:26:02sour note along with the savoury of the stew.
00:26:07Anyway, recipes online, go and have a look for it.
00:26:09But I think it's delicious to see what you think.
00:26:12Yeah, it sounds good to me.
00:26:14There, anyway.
00:26:15Right, I'm going to get on with this.
00:26:16Let's talk about, let's talk about the book,
00:26:19Lessons from a Default Parent.
00:26:20Now, I've never heard of this phrase before,
00:26:22but it does make a lot of sense, I have to say.
00:26:25It's the parent that does almost everything all the time.
00:26:30Instinctively.
00:26:30Yeah, and not by design.
00:26:32Yeah.
00:26:32It's just that assumed responsibility.
00:26:34Yeah.
00:26:35And without throwing all men under the bus,
00:26:41normally the mums.
00:26:43Yes.
00:26:44Well, I, yeah.
00:26:45We're getting yeses from the bus.
00:26:46Lots of yeses.
00:26:47Lots of yeses coming from here.
00:26:48You've got the gallery.
00:26:49Yeah, I don't want the not all men brigade coming,
00:26:51but, you know, most.
00:26:53No, I think you're right.
00:26:54I mean, I was thinking about this yesterday,
00:26:55and, I mean, I mentioned earlier,
00:26:57my wife and I, years ago, we had a little restaurant,
00:27:00and I gave up drinking for two weeks
00:27:03just before our daughter was born.
00:27:05because I wanted to be ready,
00:27:06and I had the bags packed and everything like that,
00:27:08and we had a really bad service,
00:27:10and I got,
00:27:11I had a few drinks.
00:27:12So I thunk about a bottle of wine,
00:27:14and I woke up in the middle of the night,
00:27:15and my wife got a hold of my hand,
00:27:16and she went like that,
00:27:17in the bed,
00:27:18and I went,
00:27:19oh, I'm so sorry,
00:27:19and I thought I'd wet the bed.
00:27:21And I had it.
00:27:23I'm getting there.
00:27:24And I hadn't,
00:27:25but her orders had broken.
00:27:27Yes.
00:27:27Right, and then in six weeks,
00:27:28and now I'm flapping around,
00:27:29I'm rushing around like a headless chicken,
00:27:30and she just got up,
00:27:31very cool,
00:27:32very calm,
00:27:33did the wine order
00:27:34for the next week,
00:27:35and just kind of unflappable,
00:27:37and I think from that point on,
00:27:38she became the default parent.
00:27:40Well, I was just like,
00:27:41a bit of an idiot,
00:27:42basically.
00:27:44Is that how it was before?
00:27:45Yeah, I mean...
00:27:46Did you wet the bed, Rob?
00:27:47Er, not for ages.
00:27:49For a while.
00:27:50No, it's just that kind of
00:27:52slow assumption of responsibility
00:27:53without ever actually having
00:27:55the conversation
00:27:56about who's going to do what,
00:27:58and then you kind of find yourself,
00:28:00well, like I did,
00:28:01ten years on,
00:28:02and go,
00:28:02oh, I'm in charge of everything
00:28:04for everyone forever,
00:28:05and I never signed up for that.
00:28:07I'm not good enough at my job to do that.
00:28:08It's like the parenting WhatsApp
00:28:09groups,
00:28:10the presents,
00:28:11the play dates,
00:28:11the after-school cards.
00:28:13It's like being the COO of a family,
00:28:14and I'm like,
00:28:15I never saw that contract.
00:28:16I never had that.
00:28:18I wouldn't.
00:28:19I think, for us,
00:28:20was it,
00:28:20because I was sort of touring,
00:28:21it was just,
00:28:22and you had to quit teaching
00:28:23because of some health problems,
00:28:25that then you were like
00:28:26the stay-at-home mum,
00:28:27and then it sort of escalated,
00:28:29and then you sort of lose
00:28:30a bit of identity,
00:28:30I think,
00:28:31for the parent that stays at home,
00:28:32normally the woman,
00:28:33where you are mum,
00:28:34and then after a while,
00:28:35when they're not baby babies,
00:28:36there's not as much
00:28:37sort of demand on you,
00:28:39and you sort of,
00:28:40lose yourself a little bit,
00:28:41and you become the person
00:28:42that's in charge of everything,
00:28:43so it's a...
00:28:44And this all started
00:28:45as a blog post, right?
00:28:46It was a bit of a whinge.
00:28:48Yeah, oh,
00:28:48it was a real whinge.
00:28:50I just,
00:28:50I'd hit a bit of a wall
00:28:51where,
00:28:53like I say,
00:28:53it was like nine,
00:28:54ten years in at that point.
00:28:55Right.
00:28:56And I'd gone for a job interview,
00:28:57hadn't got it.
00:28:58It was,
00:28:59I tried to go back to teaching
00:29:00because I was like,
00:29:01I'll go back to my safety space.
00:29:02I knew who I was then.
00:29:03Yeah.
00:29:03I tried to go back to it.
00:29:04Teaching did not want me that day,
00:29:06so...
00:29:06Okay.
00:29:07And I came home,
00:29:08I was just like,
00:29:09who I am or what I am,
00:29:11and people used to listen to me,
00:29:13and people used to care,
00:29:14and now I'm kind of
00:29:15begging people
00:29:16to clean their teeth every day.
00:29:18It's very invalidating.
00:29:20I mean,
00:29:21it's hard to do on my own.
00:29:23There's a lot of admin there.
00:29:25Well, there's three of them
00:29:26with these teeth.
00:29:27and the kids have got my teeth,
00:29:28they're definitely mine.
00:29:30How did you feel about the blog?
00:29:32Well,
00:29:33Lou's always been an amazing writer.
00:29:34She used to write blogs,
00:29:35and when we first started dating,
00:29:38we used to work in an office together
00:29:39before Lou left to be a teacher
00:29:40and I left to be a comedian,
00:29:42and we'd go on these mad nights out
00:29:43of all the people in the office,
00:29:44and Lou would, like,
00:29:45write reports up
00:29:46and funny blogs and...
00:29:47It sounds like I was telling tales.
00:29:48I did the newsletter.
00:29:49I did the office newsletter.
00:29:50Oh, don't pretend you're not a guy.
00:29:51You wrote blogs and reports.
00:29:52No.
00:29:53We would send funny things
00:29:54between mates,
00:29:55and Lou would always write his...
00:29:56And always a great writer,
00:29:57and did the blog,
00:29:58and then the publisher and company
00:30:00saw the blogs
00:30:01and offered her, like,
00:30:02the book deal.
00:30:02Okay.
00:30:02I think it's been amazing.
00:30:03I'm just...
00:30:04Like, Lou's so funny,
00:30:05so talented,
00:30:06so intelligent,
00:30:07and it's exciting
00:30:07that the world gets to see that,
00:30:09not just me and the kids.
00:30:10It's so well written, though.
00:30:11Is that disgusting?
00:30:13It's nice.
00:30:13Oh, that's very nice.
00:30:14Ollie, you've got a copy of the book there.
00:30:16I have, yeah,
00:30:17and I think one of the things
00:30:18I really love about it, Lou,
00:30:20is the chapter headings
00:30:21that take you on a bit of a journey.
00:30:23So, you know,
00:30:23it's like,
00:30:23remember who you are,
00:30:25and there's some others,
00:30:26like, you know,
00:30:26more than just a mum,
00:30:27can you have it all?
00:30:28Can you just talk me through
00:30:29that kind of,
00:30:29you know, process?
00:30:31Oh, I worked through it
00:30:32kind of chronologically,
00:30:33just because it made the most sense.
00:30:35So, getting pregnant,
00:30:36newborns, toddlers,
00:30:38because,
00:30:39as Mother Superior said
00:30:41in Sound of Music,
00:30:41when God shuts one door,
00:30:43he opens a window somewhere,
00:30:44so you get your head round one thing,
00:30:45you get your head round a newborn,
00:30:46and then suddenly they're walking,
00:30:47you're like,
00:30:48and then they go to school,
00:30:49and you have to talk
00:30:50to a whole load of people,
00:30:51other parents,
00:30:52and you have to know
00:30:53what you're doing
00:30:54with a teacher,
00:30:54and class rep,
00:30:56and all of that.
00:30:56So, it's the constantly evolving thing,
00:31:00one, being a parent,
00:31:01but also being a default parent,
00:31:04and I think it's fair to say
00:31:05I lost myself a little bit in it.
00:31:07I couldn't remember
00:31:08who I was before,
00:31:09because I didn't have that anchor
00:31:10of teaching to go back to.
00:31:12Because of my obstructive clients,
00:31:13I'd left just before I got pregnant,
00:31:14so I just didn't have something
00:31:16to go back to,
00:31:17so I kind of ended up
00:31:18being in charge of everybody.
00:31:20You talk so beautifully
00:31:22about the guilt,
00:31:23because I remember,
00:31:24like, the second I gave birth,
00:31:26that wham of, like,
00:31:27parental guilt hit me,
00:31:28and you just talk about it
00:31:29so beautifully.
00:31:29Oh, thank you.
00:31:30No, it really prepares you for it.
00:31:31You hear about it,
00:31:32but it happens to you,
00:31:33you think,
00:31:34yeah, that's it.
00:31:34I left my four-month-old
00:31:36screaming this morning
00:31:37to come here,
00:31:38and the guilt really hit.
00:31:39So, you're coming to work.
00:31:41But even if you weren't
00:31:41going to work,
00:31:42you should be allowed
00:31:43to leave the house
00:31:43without having an existential crisis
00:31:45that's, you know,
00:31:46somehow you're a terrible person
00:31:47and mother,
00:31:48but it's really hard
00:31:49to separate that, isn't it?
00:31:51It is, it is.
00:31:52Even from early doors.
00:31:53I mean, I've read the first,
00:31:54well, I was listening
00:31:55to the first few chapters, actually,
00:31:56so I feel like I know
00:31:56you've been listening
00:31:57to a voice from me.
00:31:59And I was loving it,
00:32:00and then I got to the bit
00:32:00where you said,
00:32:01okay, you've done the easy bit,
00:32:02now it's toddlers,
00:32:03and then I stopped.
00:32:04All right, don't borrow trouble.
00:32:05I don't want to hear about that.
00:32:06It'll come.
00:32:07All right.
00:32:09Right, so,
00:32:10I've just kind of finished it, basically.
00:32:13Sorry.
00:32:14It's all right.
00:32:14It's all right.
00:32:15Default chef's kicking off.
00:32:17So, so,
00:32:17take over the venison
00:32:20for usually about
00:32:21sort of an hour and 30 minutes
00:32:22or so,
00:32:22depending on the size of it.
00:32:24And then right at the end,
00:32:26you want to then,
00:32:26at this point,
00:32:27you'd add your raw,
00:32:30what's it called?
00:32:31Rhubarb.
00:32:32You add your raw rhubarb
00:32:33and the chickpeas.
00:32:34Now, then,
00:32:35just kind of just
00:32:35tick it over very gently
00:32:36for about sort of
00:32:37another 15 minutes.
00:32:38Obviously,
00:32:39I don't have that time now,
00:32:40so I've got the rhubarb
00:32:40going on separately
00:32:42in this pan.
00:32:43I'm just wanting that
00:32:45to sort of just
00:32:45sort of wilt a little bit
00:32:46and soften.
00:32:47Then I'm going to put
00:32:47all that into there,
00:32:49and that's pretty much it.
00:32:49And then the herbs
00:32:50go back in,
00:32:51so stir through
00:32:52the mint
00:32:53and the parsley.
00:32:54Chop that up if you like.
00:32:56I've never had
00:32:56savoury rhubarb.
00:32:57What is it like
00:32:58in a savoury dish?
00:32:59What would you compare it to?
00:33:00It's quite,
00:33:00it's difficult to compare
00:33:01because it's quite,
00:33:03it's quite sour,
00:33:04isn't it?
00:33:04Yeah.
00:33:05Quite sour.
00:33:05It's very sour.
00:33:06Because I've had it in crumble,
00:33:07but I'd eat anything
00:33:08with custard and crumble.
00:33:08But then you're chucking,
00:33:10you're chucking
00:33:11a lot of sugar,
00:33:12aren't you?
00:33:13Yeah.
00:33:13It's like a third
00:33:13of its weight.
00:33:14Human sock crumble.
00:33:15It's sugar.
00:33:16But this,
00:33:17so it's going to be
00:33:17quite very savoury
00:33:20and spicy
00:33:21with what's going on
00:33:22in this pan.
00:33:23But then you've got
00:33:24that kind of sour hit.
00:33:26So together,
00:33:26hopefully.
00:33:27I mean,
00:33:27we've all eaten it.
00:33:28We all thought it was nice,
00:33:29didn't we?
00:33:29Yeah.
00:33:30Right, good.
00:33:30Yeah.
00:33:31It was lovely.
00:33:31So,
00:33:32hang on.
00:33:33Right,
00:33:33another,
00:33:34let's give that another minute.
00:33:35You don't want to chunk
00:33:35through rhubarb.
00:33:36So tell us,
00:33:37in the book,
00:33:37there's an interesting line
00:33:39about how you talk about
00:33:40how portable kids are.
00:33:42And they are.
00:33:43But you accidentally
00:33:44stumbled into a
00:33:45Copenhagen nightclub
00:33:46with a baby.
00:33:47How does that
00:33:47accidentally happen?
00:33:49How do you accidentally
00:33:50get one of the bouncer?
00:33:52we'd started in there
00:33:53earlier.
00:33:53Well,
00:33:53it was still light.
00:33:54It was daylight.
00:33:55We'd been out for dinner.
00:33:55It was okay when we went in,
00:33:57wasn't it?
00:33:57Yeah,
00:33:58we had our six-month-old
00:33:59on a city break
00:33:59with some friends.
00:34:00And it's easy
00:34:01because you could put them
00:34:01in a pushchair,
00:34:02walk them around the city
00:34:03and have a few drinks.
00:34:04We went into a bar
00:34:05about, what,
00:34:06five, six,
00:34:06and it was dead.
00:34:07It was daylight.
00:34:08I really don't know
00:34:08if people can understand
00:34:09it was daylight.
00:34:09And it just became a club.
00:34:12Yeah,
00:34:12the babies fell asleep
00:34:13and then it was like,
00:34:14the baby will sleep
00:34:14till the morning now
00:34:15in the buggy.
00:34:16So we were parked up
00:34:17and then we had a couple
00:34:17more drinks.
00:34:18Before we knew it,
00:34:19we were pushing the buggy
00:34:20through a dance floor.
00:34:22You know,
00:34:22you kind of surround you
00:34:23and go,
00:34:23oh,
00:34:23they've turned the neons on
00:34:24and there's like,
00:34:25teenagers drinking
00:34:26espresso martinis.
00:34:27We need to leave now
00:34:28because this is not okay.
00:34:29You know what,
00:34:30I don't think I've ever
00:34:30been in a situation
00:34:31where anywhere
00:34:32has ever turned
00:34:33into a nightmare.
00:34:34Well,
00:34:34I've never seen anyone
00:34:35drinking a Bacardi Breezer
00:34:36and breastfeeding
00:34:37in the same place.
00:34:38Nice.
00:34:38But we managed it.
00:34:40Lou wasn't doing both,
00:34:41don't you like it?
00:34:41Yeah,
00:34:41I was going to say,
00:34:42just public service
00:34:43and all that.
00:34:44Two separate people.
00:34:46Right,
00:34:47okay,
00:34:47I would normally
00:34:48give that rhubarb
00:34:49a little bit longer.
00:34:51So it's warm enough?
00:34:52Yeah,
00:34:54watch yourself.
00:34:55I don't want to eat
00:34:55anything cold.
00:34:56Right,
00:34:57hang on,
00:34:57hang on.
00:34:58Let's have some bread.
00:34:59Mate,
00:35:00that's not going to
00:35:01cool down until next week.
00:35:02I can't put that
00:35:03in my mouth.
00:35:05Go easy.
00:35:06There's no way.
00:35:07Just go easy.
00:35:08Just play along,
00:35:09Rob.
00:35:09I'm sorry.
00:35:11Right.
00:35:12Right,
00:35:13go on,
00:35:13just try a little bit.
00:35:15Go on,
00:35:15Luke,
00:35:15a little bit.
00:35:16Okay,
00:35:16well,
00:35:16you try that.
00:35:17What do you want me to make
00:35:18at the end of the show?
00:35:19Will it be
00:35:19Lou's Food Heaven?
00:35:20If so,
00:35:21I'm going to rub
00:35:21a spatchcock chicken
00:35:22in a variety of spices
00:35:23for that rotisserie flavour.
00:35:25You all right there,
00:35:25Rob?
00:35:26All right.
00:35:26I'm going to place
00:35:27the chicken directly
00:35:27onto the grills
00:35:28of the oven
00:35:29over a tray
00:35:30of sweetcorn
00:35:30and peppers
00:35:31and chips.
00:35:31I'm going to soak up
00:35:32all the fat
00:35:32from the chicken
00:35:33whilst it's cooking.
00:35:34It's going to be delicious.
00:35:35Or will Rob's dream dish
00:35:37win your vote?
00:35:37So I'm going to make
00:35:38a trio of Japanese-style dishes
00:35:39including rolled fish cakes
00:35:40with a wasabi
00:35:41and soy sauce,
00:35:42crispy fried mayo prawns
00:35:44and some stir-fried
00:35:45edamame beans
00:35:45with a sesame
00:35:46and oyster sauce glaze.
00:35:48The choice is yours.
00:35:49Log into the website
00:35:49and have your say.
00:35:51All right,
00:35:51a bit hot?
00:35:51It's absolutely hot.
00:35:53Yeah?
00:35:53Probably the last thing
00:35:54my tongue ever tastes.
00:35:55Yeah, sorry about that.
00:35:56It's all right.
00:35:56It's a good way to go out.
00:35:57Time pressure.
00:35:59Right,
00:35:59let's hitch a ride now
00:36:00to the north-east
00:36:01with the hairy bikers
00:36:01and they're getting
00:36:02a whirlwind tour
00:36:03of Global Gastronomy
00:36:04in Newcastle.
00:36:10Our introduction
00:36:11to Newcastle
00:36:12began quite traditionally
00:36:13but that's about to change
00:36:15because the city
00:36:16is also home
00:36:17to a vibrant
00:36:18street food scene
00:36:19with a very modern twist.
00:36:22I didn't know
00:36:23there was a street food scene
00:36:24in Newcastle.
00:36:25Yeah, there is actually, man
00:36:27and it's really quite
00:36:27a successful one
00:36:28and it's quite diverse.
00:36:30Oh, wow.
00:36:31Cool.
00:36:31Scream for pizza.
00:36:32Oh, that's epic.
00:36:34Here, there's a youthful energy
00:36:36bringing new flavours
00:36:37to Newcastle
00:36:38from around the world.
00:36:39There are stalls here
00:36:40selling some really
00:36:41innovative dishes
00:36:42like vegan Indian
00:36:44street food
00:36:44belpuri.
00:36:46The ideal belpuri
00:36:47is you have
00:36:48about 15 different ingredients.
00:36:50The art of making it
00:36:52is to make it
00:36:54so that none
00:36:55of the individual flavours
00:36:56override the other
00:36:58and you end up
00:36:58with this
00:36:58sort of complementary blend.
00:37:01My mouth
00:37:02feels
00:37:02has always been
00:37:03shocked into life.
00:37:04Well, it's like
00:37:05eating sunshine.
00:37:06It's just great.
00:37:07With so many stalls
00:37:09we should maybe split up,
00:37:10you know,
00:37:10and have a really good look about.
00:37:12I'm going for an unusual Mexican
00:37:14that serves
00:37:15haggis tacos.
00:37:16Oh, just look at that.
00:37:18Oh, let me try this haggis.
00:37:20This is the future.
00:37:22This is the Scottish favourite.
00:37:24Oh, it's brilliant.
00:37:26Something weird was nice, no?
00:37:28There's something nice
00:37:29about weird though,
00:37:30isn't there?
00:37:30Yeah.
00:37:31It's weird good.
00:37:32This is wonderful food.
00:37:35Next stop for me
00:37:36is Pop-Up Walk
00:37:37where they serve
00:37:38authentic Hong Kong street food.
00:37:41Hello.
00:37:41Hello.
00:37:43Good, love that.
00:37:44Look at this.
00:37:45Why Newcastle
00:37:46and why the street food scene
00:37:47in Newcastle?
00:37:48Why did you get into that?
00:37:49So, first of all,
00:37:51like, we study here.
00:37:53When we first to here,
00:37:54as a student,
00:37:54like, you miss your home, right?
00:37:56Yeah, of course.
00:37:57And it's hard to find,
00:37:58like, a hot food
00:37:59when we come to Newcastle
00:38:01at that time.
00:38:02So, after we graduate,
00:38:04we think that, like,
00:38:05why not we try
00:38:06to bring the food here
00:38:08and then bring
00:38:09the real taste of Hong Kong?
00:38:10So, this is the wun jai chi.
00:38:14Wun jai chi is a kind
00:38:15of hot and spicy soup.
00:38:18Got the...
00:38:18shiitake mushrooms,
00:38:21black ear mushrooms,
00:38:22glass noodles
00:38:23and the chicken inside.
00:38:25Happy days!
00:38:28Oh.
00:38:30Oh.
00:38:31You like it?
00:38:32Mm-hmm.
00:38:32It's really good
00:38:33that you have it
00:38:34in a winter.
00:38:36This is superb.
00:38:39Also on the menu,
00:38:40the curiously named
00:38:41chicken bubbles,
00:38:42sweet waffle balls
00:38:44on a skewer
00:38:44with chicken cutlets,
00:38:46ranch dressing
00:38:47and sriracha meal.
00:38:49And then, so,
00:38:50it mixed it together
00:38:51between,
00:38:52become like,
00:38:53a savoury thing
00:38:55and a sweet thing.
00:38:56Sweet, sour
00:38:57and savoury
00:38:58are big things
00:39:00in Hong Kong,
00:39:01Yeah, true.
00:39:01And then that's, like,
00:39:03one of the most important
00:39:04food culture in Hong Kong.
00:39:06This is the Hong Kong-style
00:39:07French toast.
00:39:08You can either have
00:39:09condensed milk on top
00:39:10or syrup.
00:39:11Do you want both?
00:39:12Yeah.
00:39:14This is absolutely
00:39:15on the money.
00:39:16Thank you so much.
00:39:17Glad that you love our food.
00:39:18Oh, yeah, of course
00:39:19I love your food.
00:39:20It's great.
00:39:20You have a reputation
00:39:22bigger than you think
00:39:23you do in Newcastle.
00:39:25Thank you so much.
00:39:27Next stop for me
00:39:28will be the pizza van
00:39:29that we passed on the way in.
00:39:30It's run by Alex and Vicky,
00:39:32who used to work
00:39:33on cruise ships together,
00:39:34but gave it all up
00:39:35to start Scream for Pizza.
00:39:37We both had an idea
00:39:38of opening a business,
00:39:39and the one thing
00:39:41that we ate in every port
00:39:42that we went to
00:39:43was pizza.
00:39:44So we decided
00:39:44to go to Naples,
00:39:46and that's where we lived
00:39:47and trained for two months.
00:39:49They may have trained
00:39:50to make classic
00:39:51Napolitan pizza,
00:39:52but Scream for Pizza
00:39:54is renowned
00:39:54for its more exotic
00:39:56choice of toppings.
00:39:57What sort of more
00:39:58unusual pizzas do you do?
00:39:59We came up with
00:40:00a crab Thermador pizza,
00:40:01so that's probably
00:40:03one of our bestsellers.
00:40:04We do mince pie pizzas
00:40:06at Christmastime,
00:40:08a tiramisu,
00:40:09a deconstructed tiramisu pizza
00:40:10using Paul A. Young chocolate.
00:40:12There's only chance
00:40:12of a Thermador pizza.
00:40:16So we do have
00:40:18a Thermador base,
00:40:19we've got Samphire on there,
00:40:21we've got smoked mozzarella
00:40:22on there,
00:40:22we've got crab,
00:40:24we've got an Italian
00:40:25crispy pancetta,
00:40:26and a bit of Parmesan.
00:40:28Fior de latte as well.
00:40:29Fior de latte,
00:40:30so it is a bit
00:40:30of a cheese fest.
00:40:32The key is getting
00:40:33the temperature really high,
00:40:34so this is about
00:40:34450, 500 degrees,
00:40:37so super hot,
00:40:38and then flash cook it
00:40:39for 60 seconds
00:40:40at a really high heat.
00:40:43Look at that.
00:40:44The back's as good
00:40:45as the front, isn't it?
00:40:50Oh, my.
00:40:52It's perfect.
00:40:54I don't think I've ever
00:40:54got off my bike
00:40:55and had anything
00:40:56so downright tasty
00:40:58and comforting.
00:41:00While Dave tucks into his pizza,
00:41:02I'm going to try
00:41:03one of my favourite cuisines,
00:41:05Korean,
00:41:06which is packed
00:41:07with unique
00:41:08and amazing flavours.
00:41:10Hello.
00:41:11Hello.
00:41:12Now,
00:41:12kimchi fried rice
00:41:13is one of my favourite things
00:41:15in the whole wide world.
00:41:17Kimchi is a staple Korean dish
00:41:19made from salted
00:41:20and fermented veggies.
00:41:22The rice pots
00:41:23they make here
00:41:23are amazing.
00:41:25It starts with kimchi
00:41:25and belly pork
00:41:26cooked in sesame oil.
00:41:29We added some rice
00:41:30and a little bit
00:41:31of more sauce,
00:41:32which made from
00:41:33spring onion oil.
00:41:35Spring onion oil?
00:41:36Oil, yes.
00:41:37And chilli flake,
00:41:38a little bit of soy sauce.
00:41:40Please tell me
00:41:40you're going to put
00:41:41a fried egg on top.
00:41:42You are, aren't you?
00:41:42Yeah, but before that,
00:41:44I'm going to put
00:41:45some cheese first.
00:41:46And what cheese is it?
00:41:47Cheddar cheese.
00:41:48Cheddar?
00:41:48Yeah.
00:41:49Okay.
00:41:50And traditionally,
00:41:51what cheese
00:41:51would that be in Korea?
00:41:52Traditionally,
00:41:53we don't really eat cheese.
00:41:54You eat cheese.
00:41:54I thought, you know,
00:41:55because there's not
00:41:56a big dairy culture in...
00:41:57Sadly not.
00:42:00Sadly not.
00:42:02So I'm putting
00:42:03fried egg
00:42:05and some sweet pickled radish
00:42:06and some of this
00:42:08spring onion
00:42:08and some chilli
00:42:09and put some toasted
00:42:11sesame seed too.
00:42:12Thank you
00:42:12so very, very, very much.
00:42:15I know this is going
00:42:16to be epic.
00:42:20Oh, mum.
00:42:23It is one
00:42:24of my favourite dishes
00:42:27in the whole world.
00:42:29And you've done us
00:42:30absolutely proud.
00:42:31I'm sorry I'm talking
00:42:33with my mouth full
00:42:33but I can't stop eating it.
00:42:39Thanks a lot, boys.
00:42:40What an absolute feast.
00:42:41Still to come,
00:42:42Sophie Whitebird dishes
00:42:43up a delicious plate
00:42:43of comfort
00:42:44with a ricotta nudie bake.
00:42:47And what do you want me
00:42:47to make at the end of the show?
00:42:48Would it be Lou's idea
00:42:49of Food Heaven,
00:42:50rotisserie chicken
00:42:50with chicken fat chips
00:42:52or Rob's Food Heaven,
00:42:53a trio of Japanese treats?
00:42:54Log on to the website now
00:42:55and have your say.
00:42:56Right, Natty,
00:42:58before we cook,
00:42:59we should say
00:42:59your restaurant,
00:43:00which you've only just opened,
00:43:03Grace Dent went in there,
00:43:04one of the best meals
00:43:05she's ever had.
00:43:06Jay Rayner.
00:43:07So you've gone from
00:43:08a standing start to boom.
00:43:10Yeah, it's been really good.
00:43:10Now you're on live telly.
00:43:11Can you imagine, mate?
00:43:12Don't mess it up.
00:43:13LAUGHTER
00:43:16What are we making?
00:43:17So today we've got
00:43:18a weary weary
00:43:19marinated lamb rump.
00:43:20So weary weary
00:43:21is a pepper
00:43:21from Guyana.
00:43:22That's these ones, yeah?
00:43:23Yep, it's like
00:43:24scotch bonnet's little cousin.
00:43:25OK.
00:43:26As hot as, yeah?
00:43:27As hot,
00:43:27but it's more acidic.
00:43:28OK.
00:43:29Anyone heard of these?
00:43:29Oh, I mean,
00:43:31related to the scotch bonnet,
00:43:32it's so interesting
00:43:33the way chilli heat
00:43:34uses a balance of flavour,
00:43:35right?
00:43:36These you can eat,
00:43:37like, pickled is the best,
00:43:39or like in a pepper sauce,
00:43:41but they are all...
00:43:41You're eating raw?
00:43:42Yeah, yeah.
00:43:42Go on.
00:43:43I'm going to try one there.
00:43:44Try.
00:43:44I'm going to try one.
00:43:45We're going to do
00:43:46a marinade for that.
00:43:46Then we're going to do
00:43:47roasted artichokes,
00:43:49we're going to do
00:43:49an artichoke puree,
00:43:50we're going to do
00:43:50pickled artichokes,
00:43:52an artichoke mads,
00:43:53and then we're going
00:43:53to do a mint oil,
00:43:55hardo bread crumb
00:43:56with mint,
00:43:57and a lamb jus.
00:43:58Nice!
00:43:59OK, I'm busy.
00:43:59And we've got some peas,
00:44:01roti,
00:44:01the whole...
00:44:02Because I want to give you
00:44:02a proper meal.
00:44:03Do you want to start cooking?
00:44:03Yeah, mate, let's go.
00:44:05A lot of chat.
00:44:07Right, I'll get on
00:44:07with the pickle.
00:44:09So you've got thyme,
00:44:11you've got allspice,
00:44:12ginger, garlic,
00:44:13you want all the mint in,
00:44:14right?
00:44:14Yeah.
00:44:15And then we've got
00:44:15these juices and artichokes,
00:44:17just cut away for thin,
00:44:18yeah?
00:44:19Yep.
00:44:19OK.
00:44:19Right, I'll get that on.
00:44:21So let's talk about you.
00:44:23So you've had an interesting
00:44:25journey into food.
00:44:27All started when,
00:44:29probably when you were 16.
00:44:31You were at a house party,
00:44:33got stabbed,
00:44:34that kind of changed
00:44:35your mindset,
00:44:36you got into
00:44:36the wrong crowd.
00:44:37Long story short,
00:44:39ended up doing
00:44:39two and a half years
00:44:40in Brixton Prison.
00:44:42Yep.
00:44:43So that's already,
00:44:44that's quite a busy,
00:44:46that's a busy setup.
00:44:47Yeah, it's definitely
00:44:48been a character building
00:44:50exercise.
00:44:51OK, well that's,
00:44:51you know,
00:44:52that's a positive way
00:44:53of looking on it.
00:44:55But when you came out,
00:44:56you kind of refocused,
00:44:57you got into food
00:44:58when you were in there,
00:44:59didn't you?
00:44:59No, no, no.
00:45:00I've actually been,
00:45:01I went to culinary school
00:45:02and I've been,
00:45:02I've been a chef,
00:45:03like I've been working
00:45:04in high-end restaurants
00:45:05before I went to prison.
00:45:06Yeah.
00:45:06It was just more,
00:45:07I re-found my focus
00:45:08and my love
00:45:09and my passion for fucking
00:45:11once I left jail
00:45:12because I just was
00:45:13realising that
00:45:14I'm wasting my time in there.
00:45:16Sure.
00:45:16Like, time is valuable
00:45:17and for me just sitting down
00:45:19spending so many birthdays
00:45:20and so many Christmases
00:45:21without my family,
00:45:22do you know what I mean?
00:45:23Yeah.
00:45:24It's just a real waste
00:45:25of time and energy.
00:45:26And you worked
00:45:27at some great restaurants,
00:45:29but it was the,
00:45:30it was the social media posts
00:45:31that really sort of
00:45:32kicked things off.
00:45:33Yeah.
00:45:34So when I came out,
00:45:36so I used to talk about
00:45:38doing like cooking
00:45:41on YouTube and stuff
00:45:43with one of my friends,
00:45:44but it was more of a thing
00:45:45of where I'm from,
00:45:47the demographic of people
00:45:48that were on YouTube
00:45:49when I was talking
00:45:50about doing it,
00:45:50they weren't doing YouTube videos
00:45:52and stuff like that.
00:45:53Right.
00:45:55So when it came to it,
00:45:57when I was,
00:45:57this was like 2014.
00:45:59Okay.
00:46:00So I was just more,
00:46:01and plus nobody knew
00:46:02I was a chef.
00:46:03So can you imagine that?
00:46:04Like,
00:46:05so when I came out
00:46:06of jail now,
00:46:07me putting up these videos,
00:46:09everyone was like,
00:46:09what,
00:46:10you're a chef
00:46:11and you're doing like
00:46:12high-end refined food
00:46:13over drill music.
00:46:14Okay.
00:46:14So I've got,
00:46:15I've got this phrase
00:46:16written down here
00:46:17by researcher Naomi,
00:46:19who's much younger
00:46:20and cooler
00:46:20than I am.
00:46:21And it says that
00:46:22you're not a social media chef,
00:46:24real life whippen.
00:46:25Real life whippen.
00:46:26What is that?
00:46:27Like real life whippen off,
00:46:29isn't it?
00:46:29Oh,
00:46:29okay.
00:46:31Has anyone else heard of that?
00:46:36Real life whippen off.
00:46:38So a whippers,
00:46:39yeah.
00:46:39So that is a phrase?
00:46:41Yeah,
00:46:41you could say it is a phrase,
00:46:43yeah.
00:46:43Okay.
00:46:44Okay.
00:46:44But is that something you'd say?
00:46:46I've never heard of it.
00:46:47No.
00:46:48It's not.
00:46:49Look at me.
00:46:50You might be on Reddit
00:46:54or something.
00:46:59So how's the,
00:47:00so the restaurant,
00:47:01yeah,
00:47:01it hasn't been going long,
00:47:02but you're,
00:47:03you're happy with it.
00:47:04You're doing all the,
00:47:04all the shifts.
00:47:05There's only a few of you
00:47:06in the kitchen.
00:47:07Wait,
00:47:07so we've got a team of,
00:47:08uh,
00:47:09four,
00:47:10five.
00:47:11My sous chef has been off
00:47:13currently for the last week
00:47:14and a,
00:47:15sorry,
00:47:15week and a bit
00:47:15because he cut himself.
00:47:17Yeah.
00:47:18And so,
00:47:19I've just been picking up
00:47:20all the slack
00:47:21and it's been,
00:47:22uh,
00:47:23it's been a lot
00:47:23because obviously
00:47:24you're trying to balance
00:47:24social media.
00:47:26So you're doing all that
00:47:27as well as running
00:47:28a busy kitchen?
00:47:29Of course,
00:47:30that socials is currency,
00:47:31isn't it?
00:47:31Well,
00:47:32it's a big thing now,
00:47:33right?
00:47:33It's kind of,
00:47:34they have to go hand in hand.
00:47:35That's where I came up from.
00:47:36So it's just like,
00:47:37for those people out there.
00:47:39using your background
00:47:40in fine dining
00:47:41to take Caribbean cooking
00:47:42to another level,
00:47:43that's just been extraordinary.
00:47:44I mean,
00:47:44your,
00:47:44your jerk chicken recipe
00:47:45is,
00:47:45you know,
00:47:46hugely famous.
00:47:47Yeah.
00:47:47Are you tempted to do it
00:47:48on the show?
00:47:49Do you know what it is?
00:47:50I didn't want to do it
00:47:51on the show
00:47:52just because
00:47:52I don't want,
00:47:53there's a lot of people
00:47:54that are trying to copy
00:47:55the model right now.
00:47:56So it's just like,
00:47:57I want to keep it.
00:47:58That's the secret for me.
00:48:00Imagine if it was
00:48:00another me.
00:48:01Yes.
00:48:02We're coming for your recipes.
00:48:03How could that be?
00:48:04How could that be
00:48:04another Natty?
00:48:05Come on.
00:48:06Matt's going to nick the recipe
00:48:07and open a restaurant
00:48:08called Whipping It Up.
00:48:11Just doing your recipe.
00:48:12Oh my word.
00:48:13Matty,
00:48:14my parents love your restaurant.
00:48:15It's really near their house
00:48:16and my mum has asked me
00:48:17explicitly to get
00:48:18the ackee and saltfish
00:48:19spring roll recipe.
00:48:20Oh really?
00:48:21Yes dear.
00:48:21And that's the lock and key
00:48:22as well, right?
00:48:23No,
00:48:23I can't lie.
00:48:24The ackee and saltfish one,
00:48:25like,
00:48:25people have been loving it.
00:48:26We're actually going
00:48:26through like maybe
00:48:27like 70 fruit springs
00:48:29like in the last two days
00:48:30I've had to double up
00:48:32on my recipe
00:48:32because it's just going
00:48:33so much.
00:48:34Wow.
00:48:34I mean,
00:48:35what's your thing as well?
00:48:37What's the chicken?
00:48:39Jerk chicken.
00:48:40Jerk chicken.
00:48:40Thank you very much.
00:48:41Allspice three.
00:48:42You were telling me earlier
00:48:43you ordered like
00:48:44nearly 400 chickens.
00:48:46Yeah,
00:48:46for this last week.
00:48:48Because we've nearly done
00:48:49800 covers this week
00:48:50coming up.
00:48:51Really?
00:48:51Yeah,
00:48:52it's a lot.
00:48:53What time did you
00:48:53go to bed last night?
00:48:54I got in at about
00:48:55two by the time
00:48:56I had a shower,
00:48:57slept on a podcast
00:48:59and stuff.
00:49:00Just to relax.
00:49:00What about the night before?
00:49:02Uh,
00:49:023.30.
00:49:03Wow.
00:49:03So this is,
00:49:04so there's long hours
00:49:05going on here.
00:49:05I mean,
00:49:06you look fresh-faced,
00:49:07you look like you're enjoying it.
00:49:08You know what I mean?
00:49:10How can I talk to you then?
00:49:11How many people
00:49:11have you got in tomorrow?
00:49:13So today we've got 161,
00:49:15so the lads,
00:49:16if they're watching this right now,
00:49:17like,
00:49:18get ready for service.
00:49:20Because I'm coming back.
00:49:21Don't watch.
00:49:22Because I'm coming back.
00:49:24But yeah,
00:49:25we've got 161 all day
00:49:27and then tomorrow
00:49:29we have
00:49:31200
00:49:31on a Sunday roast.
00:49:33But we do a massive platter
00:49:34called a luxe,
00:49:36which is like,
00:49:37it's got a mixture of everything.
00:49:38So we've got lobster tail,
00:49:39pork belly,
00:49:40ribeye,
00:49:41lamb rump,
00:49:42jerk,
00:49:43turkey wing,
00:49:44puddings,
00:49:45rice and peas or jollof,
00:49:46mac and cheese balls,
00:49:48tempura broccoli,
00:49:49like,
00:49:50the roasted veg,
00:49:52the whole shebang.
00:49:54I used to do a little challenge as well.
00:49:55I feel like you should do the challenge,
00:49:57you know?
00:49:57Huh?
00:49:58You should do the challenge.
00:49:59So we used to do a little challenge on it.
00:50:00So you get to take the plate home.
00:50:01Is there one of those?
00:50:02So it used to be,
00:50:03you've got 20 minutes to complete
00:50:04the lunch challenge.
00:50:0620 minutes?
00:50:07Yeah.
00:50:07But nobody does it.
00:50:09Clearly.
00:50:11Are you all right there, Matt?
00:50:12It's quite annoying.
00:50:16OK, I think I've got it now.
00:50:20OK, so where are we at, Natty?
00:50:24So we are about to start plating.
00:50:29So artichokes in there,
00:50:31so brown butter.
00:50:32So we've made a barmoset,
00:50:33so we're roasting them off now.
00:50:35Added garlic,
00:50:36thyme,
00:50:37salt,
00:50:37pepper.
00:50:39I've also added actually whole lemons to it
00:50:41to get them nicely caramelized.
00:50:43OK.
00:50:43Well,
00:50:44I know it's a thing that you should be doing,
00:50:45but I like it.
00:50:47Fine.
00:50:47There's your real depth in the sauce.
00:50:49Your dish, mate.
00:50:50Yeah.
00:50:50And then now,
00:50:51it makes this sauce here,
00:50:52once blended up,
00:50:53which is our artichoke puree.
00:50:54OK.
00:50:56So we're going to start getting that ready now.
00:50:57And I do,
00:50:58these are Jerusalem artichokes.
00:50:59Jerusalem artichokes.
00:51:00Rob, you're not a fan of
00:51:01globe artichokes, are you?
00:51:03No, when I see them on a pizza,
00:51:04I'm disgusted.
00:51:05Oh, OK.
00:51:06Yeah, and I've judged people for it.
00:51:08Yeah?
00:51:08Apart from that,
00:51:08don't mind them.
00:51:09Great.
00:51:10This is a different type, isn't it?
00:51:12Yeah.
00:51:14The other one's horrible.
00:51:15More potato, like.
00:51:16Yeah.
00:51:16More root, though.
00:51:17Yeah.
00:51:18So I'm getting into this.
00:51:19Nutty potatoes.
00:51:20Nutty potatoes.
00:51:21Sweet and nutty.
00:51:21Yeah.
00:51:22Nutty potatoes.
00:51:23Yeah, yeah.
00:51:23Yeah, yeah.
00:51:43It's me?
00:51:44Yeah.
00:51:44I never get a look in.
00:51:46Mate, I hope you're hungry.
00:51:48It's delicious, though.
00:51:49Absolutely delicious.
00:51:50And lamb ram is just one of the nicest.
00:51:52Yeah, mate.
00:51:52It's lovely.
00:51:53Right, OK, so then,
00:51:54so you're going to base that in some of this.
00:51:55What's this here?
00:51:56So this is our Scotch bonnet glaze.
00:51:57So we make a Scotch bonnet jam.
00:51:59OK.
00:52:00Then we infuse it with some of our jus.
00:52:02Mm-hmm.
00:52:03And we just brush it over.
00:52:04Now let's get the crumb.
00:52:06Crumb is there next year.
00:52:07Yep, lovely.
00:52:11That's the hell of a day.
00:52:13Could you get Matt and his sous chef next week,
00:52:15if you're guys...
00:52:15It's all right.
00:52:16I can't afford him.
00:52:17I can't afford him, mate.
00:52:19That's the high end, yeah.
00:52:21I wish...
00:52:22I wish I could afford him.
00:52:25So, yeah, now we're going to put the Drews Lamar to church.
00:52:27What about a lovely home ec, Jess?
00:52:30She was...
00:52:31No, listen, listen, listen, Jess.
00:52:32She was huge by Keem, weren't you, Jess?
00:52:33She said something yesterday, and I said,
00:52:35do you know what?
00:52:35Careful what you wish for.
00:52:36Careful what you wish for.
00:52:37Because I'll call you.
00:52:39Trust me.
00:52:39You want to take those 400 chickens apart, Jess?
00:52:42You know what I mean?
00:52:43Chicken Supremes, you've got to break them down.
00:52:46OK, cool, so here's our Drews' tomato chokes.
00:52:48Nice.
00:52:51Can we eat this exact dish at the restaurant?
00:52:54Yeah, this is a version of it.
00:52:56Nice.
00:52:57But it is on the menu, exactly like this.
00:53:01We're changing the menu for the beginning of April
00:53:04because we're going into spring,
00:53:06so I want to change it up a lot.
00:53:12And you're going to serve it up with the rice and peas?
00:53:15Yeah, so it comes with rice and peas, roti.
00:53:17Yeah.
00:53:19The scotch bonnet butter.
00:53:21Rice and peas with pickled red onions,
00:53:22and here's the mint oil.
00:53:26Beautiful.
00:53:27That looks fantastic.
00:53:29Happy?
00:53:30Am I happy?
00:53:31Come on, Chef, get your tweezers down.
00:53:32I know, I know, I know.
00:53:33Oh, my God, I've done it again.
00:53:34OK, do you know what?
00:53:35Yeah, just take it.
00:53:35Beautiful, what's it called?
00:53:36This is a lamb rump with weary marinades,
00:53:40Jerusalem artichokes, freeways,
00:53:43lamb jus, mint oil,
00:53:45with a mint crumb.
00:53:46Sorry, guys.
00:53:46Bravo, Nat!
00:53:53Right, could you bring one of those over, please, Natty?
00:53:56There you go.
00:53:57Dive into that.
00:53:59OK, oh, what have we got?
00:54:01Bravo, Natty, that was lovely.
00:54:02Thank you, mate.
00:54:03Yeah, what a dish.
00:54:04I've got quite an unusual wine, actually.
00:54:06This is a great variety that was a new one on me.
00:54:08It's called Brocol from south-western France.
00:54:11And this is Waitrose Loved and Found Brocol.
00:54:13It's £9.25.
00:54:14The first thing to say about it is it's really fragrant.
00:54:17Now, in this dish, you've got artichokes.
00:54:19Now, globe artichokes are a bit of a wine killer,
00:54:21but actually, even these artichokes,
00:54:23they can be a little tricky
00:54:25because they're slightly aromatic.
00:54:26But this wine, when you smell it...
00:54:27Nice, that.
00:54:28Yeah, it's got this aroma of, like, parma violets.
00:54:31Not too tannic, are they?
00:54:32Exactly.
00:54:33That's the ticket with not clashing with the artichokes.
00:54:36If you have something that's too tannic,
00:54:37which is when it grips your tongue, too much body,
00:54:39that's going to be a bit of a clash,
00:54:40make it taste metallic.
00:54:42This one, nice and silky.
00:54:44If you're a fan of grape varieties like Carminer, Cabernet Franc,
00:54:47I know you like your Merlot and your Malbec.
00:54:48It's kind of bang between the two.
00:54:50It's light, but it's full of flavour.
00:54:51The reason it's full of flavour, this Brocol,
00:54:53old vines, older vines always have more character,
00:54:55always have more flavour.
00:54:57Cracking value for £9.25.
00:54:58It's also a really sustainable project.
00:55:00It's organic, and I just think Brocol,
00:55:02it needs to be, well, like you, a star of the future.
00:55:05Oh!
00:55:07They're going to make me blush.
00:55:08They're going to make me blush.
00:55:09He's looking for his free meal.
00:55:11No, no.
00:55:12It's no you.
00:55:13I will wash up the wine glasses quite barely in your restaurant.
00:55:17You guys tried it in rehearsal.
00:55:19It's absolutely delicious.
00:55:20How is that, Rob?
00:55:21Dreadful.
00:55:21No, it's amazing.
00:55:23It's so good.
00:55:24It's really good.
00:55:25There's a lot of chilli in there, but it's not overpowering.
00:55:27Balanced, man.
00:55:28Yeah?
00:55:28I mean, I like things balanced.
00:55:30So I have a little pickle in my dishes.
00:55:32Like, when I create a dish, it's got to have five...
00:55:35Yeah, yeah.
00:55:36Spice, sourness, salt...
00:55:39All the others.
00:55:40Yeah, you know what I mean, mate?
00:55:42But you've got to have them...
00:55:43Well done, mate.
00:55:43You know, that butter's so good.
00:55:45Right, time to see.
00:55:46Bonjour to Marcus Waring now,
00:55:47and he's rustling up a classic French sarni
00:55:50on his picturesque rooftop.
00:56:01I've been on a mission to find out
00:56:03if French bread can make the ultimate sandwich,
00:56:05and I've decided to use the bread that I helped bake
00:56:08to make my version of France's most famous one.
00:56:12Perfect for a simple supper, lunch or brunch.
00:56:16The croque monsieur.
00:56:17A budget-friendly, dressed-up cheese and ham toasty
00:56:21that couldn't be easier to make.
00:56:24There's the one thing about the croque monsieur
00:56:25that is different.
00:56:26In fact, it's the sauce, it's the roux sauce.
00:56:28You don't normally have a hot cheese sauce
00:56:31inside a sandwich, but the French do.
00:56:33And it's absolutely delicious.
00:56:37First thing I need to do
00:56:38is infuse some milk with thyme leaves.
00:56:41What I love about roux sauce.
00:56:43We've all got milk, got a bit of cheese,
00:56:45we've all got flour, butter.
00:56:47Very simple, very versatile.
00:56:50Bring that up to the boil.
00:56:51So, a roux.
00:56:52A roux is a mixture of butter, flour, equal quantities.
00:56:58So milk your butter first.
00:57:00Add the flour and mix together.
00:57:03You can see it becomes nice and dry.
00:57:06Now, one of the most important things about a roux
00:57:08is you've got to cook out the flour.
00:57:10If I just started adding milk onto this now,
00:57:12yes, it would thicken and your sauce would come together.
00:57:15But what would happen is your sauce
00:57:16would just taste the flour in the background.
00:57:18The key point of this at this particular stage
00:57:20is to stand over it,
00:57:22just keep the roux base, just mix it along,
00:57:24and that's just gently cooking it out.
00:57:26Do not leave it.
00:57:26Keep stirring it,
00:57:27because if you leave it, it will burn.
00:57:29It's quite interesting.
00:57:30This sauce was one of the first sauces
00:57:31that we made at cookery school.
00:57:33Our exams were all based on these fabulous basic sauces
00:57:36and basic recipes
00:57:37that were very much the foundation of French cuisine,
00:57:40which is pretty much why I'm here.
00:57:42So you get really ingrained into it.
00:57:44Well, there is one sandwich
00:57:45that my nan used to make for me
00:57:47when I was hanging around the warehouse with my dad
00:57:49back in the early days.
00:57:52And it may sound a little bit different
00:57:54and a little bit odd.
00:57:55Cracker sandwich.
00:57:57White bread.
00:57:59Quite a good helping of butter.
00:58:02Lemon curd.
00:58:04Cracker.
00:58:06Try it.
00:58:07It's delicious.
00:58:09You know what?
00:58:09I've not had one of those for a long time.
00:58:11With the flour cooked out,
00:58:13I can start to add the milk.
00:58:15See, it goes thick straight away.
00:58:18Now, it may look a little bit odd,
00:58:20but you can stick with it.
00:58:21If you follow a recipe, it will work.
00:58:24There we go.
00:58:25Add a little bit more milk.
00:58:26This sauce forms the basis of so many family favourites.
00:58:29Lasagna, mac and cheese and moussaka.
00:58:33Once you've nailed a great roux sauce,
00:58:36you're laughing.
00:58:37A little pinch of salt now.
00:58:40Don't need to go to the gym when you're doing this.
00:58:44Nice to the nook.
00:58:48Look at that.
00:58:51Simple.
00:58:54Just put my whisk in.
00:58:55Not a lump in sight, look.
00:58:59So now I'm going to add my cheese
00:59:01and some mustard.
00:59:03Touch of Dijon.
00:59:05Mix those in.
00:59:06I'll just give a little bit of heat in the background.
00:59:09Cheese.
00:59:13When you're adding the cheese,
00:59:14just pull the pan to one side.
00:59:16You don't want vigorous heat.
00:59:18The heat is now down to one.
00:59:19And just gently melt your cheese into it.
00:59:29Delicious.
00:59:30Right.
00:59:31That's now done.
00:59:32Cheese is melted.
00:59:33I'm just going to transfer that into this beautiful little bowl
00:59:35and then just put a cover on it until I need it.
00:59:39Again, another one of my exam questions at college.
00:59:41What's a cartouche?
00:59:42Well, it's a greaseproof piece of paper
00:59:44that's cut into a circle
00:59:45that goes on top of a sauce
00:59:47and prevents it from forming a skin.
00:59:49There you go.
00:59:51Right.
00:59:52Now it's time to start building my sandwich.
00:59:54My sauce is ready.
00:59:54I have got some beautiful ham here from the market.
00:59:58Look at that.
00:59:59Lovely.
01:00:00Bit of grilla cheese,
01:00:01which is going to go inside.
01:00:02And, of course,
01:00:03if I'm going to make a sandwich,
01:00:06I've got to use the bread that I made.
01:00:07Look at that.
01:00:09Beautiful sourdough.
01:00:12I'm just going to get a couple of slices onto the grill
01:00:14to very lightly toast them.
01:00:16Then it's time to assemble,
01:00:18starting with a generous layer of sauce.
01:00:22Top that with some sliced ham.
01:00:24Any ham will do.
01:00:27A bit more sauce to act as a glue for my grated grouille.
01:00:30Here, you can use whatever type of hard cheese you have to hand.
01:00:34And I always like a touch of mustard in my croque, monsieur.
01:00:38Then it's time to fry.
01:00:40I've got my butter in my pan.
01:00:41Bring it up to the foam.
01:00:42I'm not going to put this in the oven.
01:00:44I'm just going to cook it here in tonnes of butter.
01:00:46A bit like a naughty cheese toasty.
01:00:49There we go.
01:00:51Bring that up.
01:00:52In it goes.
01:00:55After a few minutes on each side
01:00:56to get deliciously golden brown,
01:00:59it's ready to serve.
01:01:03Crunchy bread.
01:01:04Soaked in butter.
01:01:12Doesn't that look good?
01:01:14Ham, cheese melting.
01:01:16Nice and warm, crispy on the outside.
01:01:19What a fabulous sandwich.
01:01:21It's got no airs or graces.
01:01:23It's just a deliciously simple, hearty meal
01:01:26made with everyday, humble ingredients.
01:01:32Mmm.
01:01:38Look at that.
01:01:43Mmm-hmm.
01:01:49Thanks, Marcus.
01:01:50Lots of interesting noises there.
01:01:52Right, the website, folks, closed down.
01:01:54We can soon find out whether it's Food Heaven for Lou or Rob at the end of the show.
01:01:58Right.
01:01:59Should we do some nudie?
01:02:00Let's do some nudie.
01:02:01Let's go.
01:02:01So, tell everyone, what is nudie?
01:02:03So, nudie are basically little ricotta dumplings, I guess, kind of similar to gnocchi, but made,
01:02:08yeah, with ricotta.
01:02:09So, we've got some strained ricotta in there.
01:02:12And it's really simple.
01:02:13You just add some chopped up kale that's been blanched, although you could use whatever greens are in season.
01:02:19Some cavallo nero, spinach, whatever you like.
01:02:22Mmm-hmm.
01:02:23And then you also go in with some grated parmesan and egg yolk, some nutmeg, and then you roll them
01:02:29in semolina,
01:02:30and that basically creates a nice little crust.
01:02:32I think these are delicious.
01:02:33Yeah, I think so, too.
01:02:34And they're really easy.
01:02:35Yeah.
01:02:36Which I like.
01:02:36And it's full of ricotta.
01:02:37Obviously.
01:02:37Obviously, also delicious.
01:02:38Everybody likes ricotta.
01:02:40No.
01:02:40It's the kind of thing, it's like making fresh pasta, but way less fiddly.
01:02:44So, if you're not into fiddly cooking, then this is for you.
01:02:47It's pretty impressive.
01:02:48Yeah, it looks fancy.
01:02:50It looks fancy.
01:02:50Let's talk about its tomato sauce.
01:02:51So, this is a classic.
01:02:52Yeah, it's based on the Marcella Hazan tomato sauce, which is quite famous, where she just simmers half an onion
01:02:58and some butter in the tomatoes.
01:03:00But I also like a bit of garlic in there.
01:03:02So, I mean, this is really, it's a good one to know, because it's so simple.
01:03:06A lot, you know, a lot of tomato sauce.
01:03:08Yeah, yeah.
01:03:08It's quite complicated, lots of vinegars and sweating and this, that and the other, but literally...
01:03:12The key ingredient in this is just a long time.
01:03:14Right.
01:03:14Just leave it on the hob for as long as you've got.
01:03:16About an hour.
01:03:16Okay.
01:03:17Good.
01:03:17But even longer if you have it, just on the lowest heat.
01:03:19So, we're just frying some garlic, get a bit of flavour in there.
01:03:22Yeah.
01:03:22The tomato, the onion and the butter.
01:03:23Simple as that, right?
01:03:24Exactly.
01:03:25Easy peasy.
01:03:26So, a lot of nutmeg going in there.
01:03:28A lot of nutmeg.
01:03:29I mean, I feel like that's my favourite wintery spice nutmeg.
01:03:32Mm-hmm.
01:03:32And she's really good with ricotta and greens, I always think.
01:03:36So, you've got an egg yolk in there just to help bind it.
01:03:39And then you can just bring it all together.
01:03:40That's how easy it is.
01:03:41It looks quite loose now, but you basically sit them overnight once you've rolled them.
01:03:46Okay.
01:03:47And they firm up in the fridge.
01:03:48Erm, so, so how's your life changed since baby Nelly's come on the scene?
01:03:54Immeasurably.
01:03:54Great name, by the way.
01:03:56Baby Nelly.
01:03:57The old lady names are in fashion, aren't they?
01:03:59We love the old lady names.
01:04:00Yeah, so what's new?
01:04:02You're just sort of taking time off work?
01:04:05Exactly.
01:04:05We've, I mean, until now, this is my debut back into work, which is very nice to be back.
01:04:13Yeah, I guess I hadn't really taken any time off recipe developing for the best part of a decade.
01:04:18So, it's been really nice to reset my brain a bit.
01:04:21And, you know, I think it can be really easy to creatively burn out when you're working so consistently over
01:04:26such a long period of time.
01:04:27Yeah.
01:04:28So, it's been quite nice to take a step back.
01:04:30And I don't know how soon I'd be ready to do cooking again and come up with new ideas,
01:04:35but actually I've been feeling really inspired over the last couple of months, I think just because of that break.
01:04:39Yeah.
01:04:40And I guess really renewed in realising what kind of food I really want to cook, which is simple, ultimately.
01:04:47Stuff that you can do a couple of tasks, come back to it later.
01:04:51Does it put a different perspective on it, having, you know, something else to worry about in the background?
01:04:55Yeah, absolutely.
01:04:56Probably crying.
01:04:57You know this, you've got way less time on your hands.
01:05:00Yeah.
01:05:00You can only eat with one hand most of the time.
01:05:03Okay.
01:05:03But I really thought that having a baby, we'd be able to, you know, she'd just sit happy in a
01:05:07high chair and we'd have long, leisurely dinners, laughing.
01:05:11No, they know.
01:05:12Scented candles around the place.
01:05:14Yeah, absolutely not.
01:05:15Babies know when you're about to eat and they kick off the second that that's about to happen.
01:05:19So hot dinners and eating with two hands is very much not on the agenda.
01:05:22She hasn't got to that stage.
01:05:23She's too young to start throwing things.
01:05:24She hasn't started eating solids yet.
01:05:26Right.
01:05:27We're nearly there.
01:05:27That's always fun.
01:05:28She has started grabbing my food off my plate, though.
01:05:30She what?
01:05:31Takes things off my plate?
01:05:31Yeah, she grabs food off my plate now.
01:05:33Okay.
01:05:34So we're nearly there with the wiener.
01:05:35I bet she wants to get her chops around this sauce because what I loved in the rehearsal is where
01:05:38you said the whisper of onion.
01:05:40Oh, yeah, a little whisper of onion.
01:05:42Break the onion out.
01:05:43You don't blitz it in.
01:05:44Yeah, exactly.
01:05:45It's too onion-y.
01:05:47I don't like a really onion-y tomato sauce.
01:05:49You just want it almost like making a bread sauce where you leave it in there to infuse with the
01:05:52milk.
01:05:53Yeah.
01:05:53You want the essence of the onion but not the big chunks.
01:05:56Well, how do you coax out the whisper of the onion as opposed to the taste?
01:06:00Well, the whisper of the onion is kind of just infused all through.
01:06:03This is like the movement of an onion whispering, I imagine.
01:06:06Right, okay.
01:06:07That's what it looks like.
01:06:08But how do you do that cooking-wise?
01:06:10You're not putting as much in?
01:06:11Well, you leave the onion in there to infuse while it cooks and you lift it out.
01:06:14Oh.
01:06:15So it's just like the flavour of onion rather than the bulk.
01:06:18Got you.
01:06:18He's not allowed to.
01:06:19So Matt's removed the onion now.
01:06:21It's like making a bread sauce, right?
01:06:23It's like making a bread sauce, pretty much, yeah.
01:06:24Italian bread sauce.
01:06:26That's what we call it.
01:06:28And you just want a bit of a blitz.
01:06:29You don't want it super fine.
01:06:31Yeah, chef.
01:06:32Just...
01:06:32You can have it a bit of a bit of a blitz.
01:06:33Do what you want to do.
01:06:35All right.
01:06:35I got you.
01:06:36And then we basically layer most of it into this baking dish here.
01:06:42And this is a great recipe because you can do all the elements at different times.
01:06:47So if you're very busy, say you've just had a baby or you're busy for any other reason,
01:06:51you can make the tomato sauce ahead of time.
01:06:54You can make the dumplings ahead of time.
01:06:55And then it's really just an assembly job.
01:06:58You just boil those for a couple of minutes.
01:07:00They kind of rise to the surface when they're done.
01:07:03And then you can just strain off that liquid and layer them through that sauce.
01:07:09So you're still doing the newsletter?
01:07:12Yeah, still sending out my newsletter.
01:07:13I actually sent it out the whole time since she's been born.
01:07:16I just did a load of recipes before I went off on leave.
01:07:20But I'm back.
01:07:21Back recipe developing now.
01:07:22So I send it out every fortnight.
01:07:24Okay.
01:07:24And it's got lots of recipes like this.
01:07:25It's just kind of simple, hearty, comfort food, really.
01:07:29That's what I'm all about.
01:07:32I mean, it's slightly more complicated now having a little tyrant shouting at you in a high chair.
01:07:37A tyrant?
01:07:38Whilst you try and develop the recipes.
01:07:40But we're getting it done.
01:07:42And it's really nice having her there as she's getting bigger,
01:07:45watching her get really interested in what I'm doing.
01:07:49It's cool.
01:07:50It's really cool.
01:07:50We're loving it.
01:07:51I used to put mine in a laundry basket.
01:07:56Oh, love that.
01:07:58Very early noughties of you.
01:08:00And they look like Daleks.
01:08:02But they can't go anywhere, which is really fun.
01:08:04Crucially, crucially.
01:08:07Is that in or under?
01:08:09Yeah, we're trying to work themselves.
01:08:10Put it out of your book if you want.
01:08:10Is that underneath?
01:08:11In or under?
01:08:12No, you don't trap them.
01:08:13When you said Dalek, it just sounds like you were under.
01:08:16Yeah, I know.
01:08:17That was wrong.
01:08:18It's just like an upside down Dalek.
01:08:19You judged me for the nightclub.
01:08:21Because they come up to, like, here.
01:08:23Matt, they seem really well-adjusted for that.
01:08:25Right, they're fine.
01:08:26I ain't got over it.
01:08:28Right, that's going in.
01:08:30As a final reminder, if you want to make any of today's studio dishes,
01:08:32you can find them all at bbc.co.uk forward slash Saturday Kitchen
01:08:36or scan the QR code below and take you straight to today's recipes.
01:08:40Right.
01:08:41Cover those with cheese and then bake it for about 25 minutes.
01:08:45Okay.
01:08:45You get this lovely, bubbly situation going on here.
01:08:49Righto.
01:08:50So they're rolled in semolina.
01:08:52Rolled in semolina.
01:08:53Like a fridge overnight.
01:08:54Fridge overnight.
01:08:55About eight hours would do it, but overnight is optimum, I think.
01:08:58Okay.
01:08:59And just, er, just creates that firm shell so that when you boil the dumplings
01:09:04they don't fall apart, basically.
01:09:06A bit of fresh basil.
01:09:09Leave a bit of olive oil.
01:09:11All right.
01:09:13Gorgeous.
01:09:13Lovely.
01:09:14Reminds us what we've got here.
01:09:15We've got some baked kale nudie in a tomato sauce.
01:09:18It's a nice ciabatta to whiz through there.
01:09:21Beautiful.
01:09:21Well done.
01:09:26Pleasure.
01:09:26Okay.
01:09:30So.
01:09:31Tommy.
01:09:31Incoming.
01:09:32Right.
01:09:33Nat, do you want to sort that out?
01:09:35Thank you very much.
01:09:37Yeah, your mum.
01:09:38Drinks, Ollie.
01:09:38Drinks.
01:09:39Yeah, drinks.
01:09:40So a Tuscan dish.
01:09:41So I've chosen a Tuscan wine and it's a bit of a classic pairing,
01:09:44this actually, Chianti, er, with tomato sauce is just bang on the money.
01:09:48Chianti always has this kind of freshness to it, this kind of slight tang,
01:09:51like tomatoes have high acidity, really great bedfellows to pair.
01:09:54Er, this one's actually a real bargain as well.
01:09:55This is in Lidl from £5.69 and upwards.
01:09:58But it's one of those wines where I think Chianti is almost like the first brand.
01:10:02£5.69 and up.
01:10:04So, yeah.
01:10:04Well, how much up?
01:10:05I don't know.
01:10:06£25 up?
01:10:06Yeah, no, not £25 up.
01:10:08It was a £5.50 and £100.
01:10:10That was the price that was written down in the press brochure,
01:10:12but maybe a pound because prices have been going up.
01:10:15That's amazing.
01:10:16Honestly, it's brilliant.
01:10:16It's a DOCG level and it's a Reserva.
01:10:18The Reserva has to be in barrel for two years
01:10:20and then this has been in the bottle for three months
01:10:22and that gives it a kind of mellowness and a savoury character.
01:10:24But we're very familiar with Chianti.
01:10:26It was kind of the first brand in the 1700s.
01:10:28But not just that.
01:10:28When it came to Britain, you know, we all kind of had it in the Italian restaurants
01:10:32and you remember the old wicker flask?
01:10:33Yeah, I loved it.
01:10:34Yeah, the fiasco.
01:10:35And then it was used, you know, the candle in the top.
01:10:37So, we're kind of familiar with it, but it seems like Chianti's gone away.
01:10:40It's called a fiasco.
01:10:41It's called a fiasco.
01:10:42I love that.
01:10:43That little raffia basket that the bottle was held in.
01:10:45So, where does that phrase come from?
01:10:46I think it's the Italian word, but I think it then got used as we use it for a fiasco.
01:10:51Yeah, for a disaster.
01:10:52I mean, I'm not entirely sure what the connection is,
01:10:54but we'll find out, Matt, at lunch in our favourite Italian restaurant together.
01:10:57Yes!
01:10:59But, yeah, I just, I kind of think it deserves to, yeah, be plaut of in a higher way.
01:11:03Reserve a level like this, though, DOCG, for under a tenner,
01:11:06honestly, it's tremendous value for money.
01:11:08Sangiovese is the grape.
01:11:09And it always takes on this nice, savoury character.
01:11:11This has been bottled, you know, for a few years.
01:11:13It's 2021.
01:11:14So, as wines get older, they get a bit more savoury.
01:11:16That relaxes the texture.
01:11:18That works with the cheese, with the soft nudie.
01:11:20And, Sophie, I've got to say, that was perfect breakfast for me in rehearsal this morning.
01:11:24Unbelievably delicious.
01:11:25How is that, Lou?
01:11:26Nice?
01:11:27Yeah, sure.
01:11:28Enough of it.
01:11:29Enough of it.
01:11:29Enough of it.
01:11:30Enough of it.
01:11:30Enough of it.
01:11:30Enough of it.
01:11:31I love my ears just to go, oh, it must be nice.
01:11:33Nobody's talking when everyone's eating.
01:11:35It must be nice.
01:11:36It's delicious.
01:11:36Proper, like, hearty, winter, warming food.
01:11:39It's what we're all about.
01:11:40Yeah, this wine is delicious.
01:11:41Yeah.
01:11:42And for that price.
01:11:42Unbelievable, isn't it?
01:11:43Yeah, it's really good.
01:11:44Nice, nice.
01:11:45Right, we can soon find out whether you voted for Lou or Rob's food heaven.
01:11:49But first, new Bake Off judge, congratulations, Nigella, is showing off her baking prowess with some breakfast muffins.
01:12:02Taking tea in muffin form seems to me just about ideal for breakfast.
01:12:08And the tea I choose is chai.
01:12:15Now, I do know that chai just means tea.
01:12:18But the thing about this is that it brings such scented richness without heft.
01:12:26And I think the best vehicle for conveying this wonderful scent is the light fragrance of almond milk.
01:12:37Need about 225 mils, just under a cup.
01:12:43And I infuse the milk with chai simply, if inelegantly, by tearing a couple of tea bags.
01:12:54Letting the tea spill out.
01:13:04And on top of what is now almost a chai latte, a teaspoon of ground cinnamon.
01:13:12There is cinnamon in chai.
01:13:14It's a mixture of spices, normally cardamom, ginger, maybe a teeny bit of black pepper.
01:13:19But I'm adding a bit more cinnamon.
01:13:22Heat on.
01:13:23Just till it's almost bubbling down.
01:13:26Don't let it boil.
01:13:27Don't let it boil.
01:13:27So the spices really infuse the milk.
01:13:30And, along with the almond milk, some almonds.
01:13:3575 grams.
01:13:39I'm chopping them so that some are quite rough.
01:13:45And others are splintery shards and there's a teeny bit of dust.
01:13:49Of course they have a flavour, but so important they have texture.
01:13:56Right, so that's the nuts chopped off with this.
01:14:01Let's pour it to get cool.
01:14:04Can you see that wonderful colour?
01:14:07And I can get on with the dry ingredients.
01:14:12Now we get to the spelt flour.
01:14:16About 400 grams.
01:14:19And two and a half teaspoons of baking powder.
01:14:26And 150 grams of soft, light brown sugar.
01:14:30Oh, I'm feeling sandy.
01:14:34I use unsweetened almond milk, so that's why I have the sugar.
01:14:37And you need it.
01:14:41Just going to mix this up a teeny bit.
01:14:43It's the dry ingredients.
01:14:46And then I can get on with the wet.
01:14:50My chai-infused milk is cool enough, so on top of that,
01:14:55I want 150 milliliters of oil.
01:14:59About two of these.
01:15:03Any vegetable oil is fine here.
01:15:09And finally, two eggs.
01:15:20I want to whisk these together, but I'm going to have to go slowly and patiently,
01:15:25so that I don't splash everything.
01:15:27Although, it doesn't come naturally to me.
01:15:35That's enough.
01:15:37So.
01:15:39I spoke too soon about the dry ingredients.
01:15:41I did forget to put in my almonds.
01:15:44I don't want all of them now.
01:15:45I just leave a few back to sprinkle on just before they go in the oven.
01:15:52Here we are.
01:15:54And in goes this rather gorgeously tinted liquid.
01:16:01Right, my spice-speckled mixture is ready.
01:16:04Just going to fill a muffin tin.
01:16:10I like to use an ice cream scoop to fill.
01:16:17Makes me feel very decisive as I release the batter.
01:16:23This is quite a calming way to start the day.
01:16:31It's quite interesting that despite being infused with tea,
01:16:35they do look rather coffee-coloured.
01:16:38Now, sprinkling tins.
01:16:40I have reserved these almonds.
01:16:44So, 20, 25 minutes in a 200-degree oven.
01:16:49And then we are ready to go into battle for the day.
01:17:17Thanks, Nigella.
01:17:18Right, time to find out whether it's food heaven for Lou or Rob.
01:17:22So, Lou, your food heaven was chicken.
01:17:24Chicken and chips.
01:17:25Rotisserie chicken.
01:17:26Nice.
01:17:26I like it.
01:17:27I'm with you.
01:17:28Rob, yours was a lot.
01:17:30A lot of Japanese-y things with seafood.
01:17:34Thank you to everyone who voted.
01:17:36Ooh, 76% of you went for Lou's.
01:17:40Yay!
01:17:42Rob, you said you were very much.
01:17:44Always wins.
01:17:45This is much easier to do.
01:17:47Me!
01:17:47Right, so, do you want to do some veg?
01:17:48I will do some veg.
01:17:49So, we're going to cook this chicken over the veg.
01:17:54So, all the fat is going to fall out.
01:17:56All those flavours are going to fall out and onto all that nice veg.
01:18:00Right, let's take this boy apart.
01:18:02So, I'm going to start spatchcocking it.
01:18:04So, I'm just going to take the backbone out and then open it up.
01:18:10And then we've got some tarragon butter going in there because there's not a lot of fat on a chicken.
01:18:13So, I'm going to fill the, under the skin with some tarragon butter.
01:18:19That's going to drip down.
01:18:19As it drips down, it's going to drip all over those.
01:18:23That's a bit medical, isn't it?
01:18:24Sorry.
01:18:24I love doing that with the chicken.
01:18:26What?
01:18:27You love doing it?
01:18:27Yeah.
01:18:28Get to his next time.
01:18:28Right, Hannibal Lecter.
01:18:31But it's actually a good way to get all that flavour on the surface.
01:18:34I love it.
01:18:35Yeah, and I've got it in a piping bag, which is much easier.
01:18:39Right, try not to split the skin.
01:18:41So, this little kind of rotisserie style rub I've got here.
01:18:45Onion powder.
01:18:46There's garlic, herpe of Provence, thyme, a bit of sugar, paprika, cayenne.
01:18:53Loads of stuff.
01:18:54Loads of stuff.
01:18:55Right, let's get that in there.
01:18:57Um, that's it, really.
01:18:59That's pretty much it.
01:19:00Finished with a bit of tarragon.
01:19:01Sophie, you got the veg.
01:19:02Got the veg.
01:19:03Cutting corn with massive cleaver fun.
01:19:05You need it for these corns, don't you?
01:19:06I didn't know we had one.
01:19:08Nice.
01:19:09I can sort that out of my teeth if you need help.
01:19:11You will.
01:19:15Right.
01:19:17Lots of...
01:19:19Right, Oli, what are we drinking?
01:19:20We've got some bubbly, so...
01:19:21Too much.
01:19:22Yeah.
01:19:23Chicken, rotisserie chicken.
01:19:24Well, actually, just roast chicken and chips.
01:19:26I don't know if it's just a wine trade thing, but fizz just goes brilliantly well.
01:19:29It's one of those treats that you've got to try it if you haven't tried it already.
01:19:32This is amazing quality.
01:19:34This is called L'Extre par Langlois Cremont de Loire Brut from 14 quid of Majestic.
01:19:38And this is a Cremont from the Loire, right?
01:19:41It's in northern France, but it's owned by Champagne Bollinger.
01:19:44So you get an awful lot of know-how in a Cremont.
01:19:48Same traditional method, so tiny bubbles, different grapes.
01:19:51You've got Chenin Blanc and Chardonnay.
01:19:53So if you taste it, it's just got fantastic fruitiness.
01:19:56It's almost like, you know, apples coated in sherbet, something like that.
01:19:59They're really good at supporting a lot of their growers to go sustainable as well.
01:20:03They've got...
01:20:04The attention is basically they put 12 months of it ageing on the leaves, on the yeast cells.
01:20:08So that gives it nice texture as well.
01:20:09You enjoy that?
01:20:10I can taste that.
01:20:10I find a sherbet, mate.
01:20:11Yeah, a little sherbet.
01:20:12It's got a lovely buzzer.
01:20:13It's like an apple ties with vodka in.
01:20:15Well, I'll take it, yeah.
01:20:17You're on the right hand.
01:20:19That's a good compliment.
01:20:20It works for me.
01:20:20I like it.
01:20:21But, yeah, for me, Cremont, always good value.
01:20:23A little less formal, maybe, as well.
01:20:25And I just think it's just really deliciously fruity.
01:20:28It's really nice.
01:20:29So for party, you can put in a bit of, like, you know, slow or something like that.
01:20:34Oh, yeah.
01:20:35Cocktail.
01:20:35Every time, absolutely, yeah.
01:20:37But, yeah, rotisserie chicken.
01:20:38I'm so pleased you went to heaven.
01:20:39Great.
01:20:39I'm really pleased.
01:20:40You're very happy, aren't you?
01:20:42I'm so happy.
01:20:42I don't have to eat fish.
01:20:43How come she always wins?
01:20:43Oh, thank you.
01:20:44Lou wins all always wins.
01:20:46Are you always right?
01:20:46I wanted to pick oysters, though, to watch Lou eat an oyster, because I don't think she could physically do
01:20:52it.
01:20:52That just sounds cruel.
01:20:54Yeah.
01:20:55I think it might be.
01:20:55It kind of is.
01:20:57No, I'm going to protect our vomit on live tennis.
01:21:00No, genuinely.
01:21:01If you don't come straight back at us.
01:21:03Wow.
01:21:03I think the viewers knew that.
01:21:05They saw me instantly.
01:21:06It was quite a big margin, wasn't it?
01:21:08What was it?
01:21:0876% or thereabouts?
01:21:09Oh, good.
01:21:1176%.
01:21:11Good exercise, that.
01:21:12The Japanese will leave the tale between our legs.
01:21:15Yes.
01:21:16Yeah.
01:21:16Right, while we get on with this, let's talk about parents in hell.
01:21:19Lou, I believe you're doing a Valentine special.
01:21:22Yeah, you're coming on the show.
01:21:23I am, yeah.
01:21:24Do you enjoy doing that?
01:21:25I like having my right of reply.
01:21:28So, if it's something too big, I will voice note Josh.
01:21:31Right.
01:21:31It's kind of three minutes of rage that he then passes back for me.
01:21:35Yeah.
01:21:36It's like a very long-winded argument where we argue through Josh on a weekly basis.
01:21:40It is a bit unfair on you, because the podcast I do with Josh Riddickle, we sort of talk about
01:21:43parenting.
01:21:43It came out of lockdown when we were doing more of the parenting at that point, but now we're back
01:21:47at work.
01:21:48But, yeah, so, obviously, we talk about our kids and our wives, and then Lou features a lot of, you
01:21:52know, a lot of that without her involvement.
01:21:54But, yeah, there are arguments that are solved over voice note.
01:21:57Right.
01:21:57Well, because there was one, probably the best argument we've ever had was we was at a theme park, was
01:22:02actually in Japan at Tokyo Disney, and there was a big queue.
01:22:06We'd slightly messed up the timings of entry, so we were...
01:22:09No, we hadn't messed it up.
01:22:10They changed the timings of entry.
01:22:12Let's not do this one.
01:22:13Tell us about it.
01:22:14The theme park opened early, so I was perfectly on time, ready to go.
01:22:20They opened too early, so it was not my chance.
01:22:23Do you know what I like?
01:22:23You've left it behind.
01:22:25Yeah.
01:22:25Yeah, I've really not.
01:22:28The argument was that we were at the back of this massive queue that we thought we were going to
01:22:31be able to get ahead of.
01:22:33Right.
01:22:33And then as we're walking along, I'm looking at the queue, and I'm with Lou's dad and the kids, that
01:22:37he came with us on this trip, and I'm looking at the queue, and as I'm looking at the queue,
01:22:41Lou says to me, don't look at me like that.
01:22:43And I turned, and I went, I went, Mick, I'm looking at the queue, I'm not even looking, and I
01:22:48got told off.
01:22:49Wow.
01:22:50For looking at her own.
01:22:51I wasn't even looking at you.
01:22:51For looking at her in a funny fashion.
01:22:53No, but I wasn't even looking at her.
01:22:54No, he had been looking at me.
01:22:55That's not allowed.
01:22:55And I decided to be the bigger person.
01:22:57That's not allowed.
01:22:58But being the bigger person didn't last very long.
01:23:00But by the time I decided that I was that petty, he turned around.
01:23:03Oh, yeah.
01:23:04Yeah.
01:23:05Wow.
01:23:05You couldn't be more married right now.
01:23:08Hopefully that stays the case.
01:23:10You're the poster pair of being married.
01:23:12We do love each other.
01:23:13My dad very sensibly kept very quiet.
01:23:16Not getting involved.
01:23:17Not getting involved.
01:23:18So, yeah, there's a lot on the podcast, the stories of that, and then Lou, you know, voice notes in
01:23:22with her version of events.
01:23:23I'll tell you what, also on the podcast, now I'm a cat lover.
01:23:27I think everyone knows this on this show.
01:23:29Yeah.
01:23:30You're not a chicken lover by the look of things.
01:23:32Josh Whittaker.
01:23:34Wow.
01:23:34He actually shares his water with his cat.
01:23:37Yeah.
01:23:37That's right.
01:23:38Josh loves cats.
01:23:40So, if you'd be around his house, now, and this was his house, the cat could jump on the table,
01:23:46drink out that glass, and he'd just pick it up and drink and carry on.
01:23:49It's bad, isn't it?
01:23:50I'm glad other people know.
01:23:52So, you see, what I do every night is I get Mr. Boots his own pint of water.
01:23:56Yeah, we should just say Mr. Boots is your cat.
01:23:57Well, you make him a pint of water.
01:23:58He likes a pint of water, so I take, like, water's in, put it on the table.
01:24:03He's not drinking from the same coffee, is he?
01:24:06No, he has a pint of water.
01:24:07In your room?
01:24:08In your bedroom?
01:24:08No, in a bedroom.
01:24:09They share a bedroom.
01:24:11But Josh links with his.
01:24:13So, he goes, and he jumps off his little seat by the radiator, has a drink, jumps back up.
01:24:17If you're not drinking out that glass, that's fine, but you can't share a cup.
01:24:21Well, I think I maybe unintentionally share my cat's water all the time.
01:24:26Yeah, that's different.
01:24:26When I leave the room, she's probably sneaking up.
01:24:29But you're not enjoying the process?
01:24:31No, no, no.
01:24:32Josh likes the closeness.
01:24:33And what about the closeness of a pet in your bed?
01:24:35No, I don't do pets in bed.
01:24:37I've got a cat.
01:24:37My dog, my dog, like, comes and snuggles me in bed sometimes.
01:24:40Yeah, we, uh, no.
01:24:42We've got whippets, so they don't snuggle.
01:24:43They kind of stand on you like a heavy pair of bagpipes.
01:24:46They want to get on you, but they can't get comfortable, so they just stand and look at you.
01:24:50It's like cuddling a coat hanger.
01:24:52Yeah.
01:24:53If I just sat down, I'd let them, but they don't.
01:24:55They're like bagpipes that have come alive.
01:24:58They're just limy.
01:25:00So, yeah, no, we don't really have animals in the bed.
01:25:02There's nothing when we're limbs.
01:25:02No.
01:25:06Right, okay.
01:25:07So let's put this together.
01:25:08So this is so super simple, simple.
01:25:12I'm glad we had this one to do, quite frankly.
01:25:14So those are all the juices.
01:25:16I get it, Matt.
01:25:16I get it.
01:25:17What?
01:25:19Well, there's three Japanese-style dishes.
01:25:21I was like, oh, wow.
01:25:22So this is really nice, so thanks for that.
01:25:25And then the bird's got that kind of nice roasted rotisserie kind of barbecue-y thing going on.
01:25:34That's it.
01:25:34So nothing wasted.
01:25:35You've got all those chicken juices, all the butter, harrogant butter.
01:25:38I think that's what makes a rotisserie chicken, isn't it?
01:25:40It's the juices.
01:25:41Oh, yeah.
01:25:42Yeah.
01:25:42I mean, to be fair, a rotisserie makes a rotisserie chicken.
01:25:45And the skin.
01:25:46The skin.
01:25:48Yes.
01:25:49Rob, you're still on doing your tour.
01:25:52You're sold out to her.
01:25:53Yes.
01:25:54Yeah, finishing at London Palladium.
01:25:56I've got London Palladium and a couple in Glasgow.
01:25:58Yeah, I'm doing a couple of weeks at London Palladium in February.
01:26:01Cool.
01:26:01And then I'm all done.
01:26:02And then Lou will have me all to herself.
01:26:04Aw.
01:26:06Lucky old Lou.
01:26:08You're enthusiastic.
01:26:10Yeah, it's been amazing.
01:26:12I've been all over the place.
01:26:13But I love it.
01:26:13I love staying up so much.
01:26:14The travelling and being away from the kids is the hard work.
01:26:18Yeah.
01:26:18But the actual on stage.
01:26:20No, it's like, you know, you miss it.
01:26:22But on stage, it's my favourite.
01:26:24It's just, you can do whatever you want, say whatever you want, and you have that moment
01:26:27that's live that can't be watched later or streamed or on-demand.
01:26:31It's just then, and it's gone forever.
01:26:32And I love that sort of moment in time.
01:26:33That's like cooking.
01:26:34I do think that's like cooking in a restaurant.
01:26:36Yeah.
01:26:36It's like a, it's your on-service.
01:26:38It's like a performance.
01:26:39And that's the kind of build-up.
01:26:40And then you're cooking.
01:26:42And then you're seeing people eat the food.
01:26:43You give them a moment and a memory that they can't relive.
01:26:45They can try and remember, but they can't watch it again or taste it again.
01:26:48Yeah.
01:26:49It's magic.
01:26:49Even if they come back, it's a different type of, you know.
01:26:51I think we're gathering more and more to those moments as well.
01:26:53Because, you know, social media is great and online is a way to access things.
01:26:56But actually gathering around something we all share is so valuable.
01:26:59You look like Harry Styles.
01:27:00He's like, people have gone mad for it.
01:27:01And then Taylor Swift.
01:27:02So people want to see stuff live.
01:27:04And I love doing it.
01:27:05Restaurant stand-up long live, I say.
01:27:06You do.
01:27:06Watch your face, Arlene.
01:27:07Yes, I will watch my face.
01:27:09Excuse me a sec.
01:27:10There you go.
01:27:10You've got to eat all that, Lou.
01:27:11Yeah, that's good.
01:27:11It was you.
01:27:13Free Scott Trusher it.
01:27:14Oh, wow.
01:27:15Well played.
01:27:15Rob, you did three shows in one day recently.
01:27:18What?
01:27:18Yes.
01:27:19That's nuts.
01:27:20Well, now, the difficulty of the tour is being away.
01:27:23Because you go and do three nights somewhere, but basically you've got to spend three full days just kicking around
01:27:28a town.
01:27:29But I know I've got the sort of the energy and excitement to do three.
01:27:32Crack on.
01:27:32So I'm looking at maybe doing a tour where it's like a matinee tour, or I just go to a
01:27:36city and do a one o'clock or four o'clock and an eight o'clock.
01:27:38Wow.
01:27:39And go home.
01:27:39Nice.
01:27:39Do it all in one day.
01:27:40Because you get, people work different hours now, people work from home.
01:27:43You've got a lot of people that don't work Fridays or people that are pretending they're at work still.
01:27:47Yeah.
01:27:47And then occasionally they're touching their iPad to look like they're still online.
01:27:50Run back in the room and move to the house.
01:27:52And a lot of people were coming and then doing the school run after the show at the early one.
01:27:55So it was good at it.
01:27:55It sort of fitted in with people.
01:27:57And some people don't like going out at night, do they?
01:27:59Yeah.
01:27:59It's nice being in.
01:28:00Yeah.
01:28:00So yeah, it's what I've been trialling anyway.
01:28:02How's that, Lou?
01:28:03Is that all right?
01:28:03Really, really lovely.
01:28:04A bit of chicken.
01:28:05So what's so special about this restaurant?
01:28:07It's just the taste of the rotisseries.
01:28:08Do you know what?
01:28:08I've been going to that little bit of Spain since we were little.
01:28:11Because my mum doesn't fly.
01:28:12So we've driven to North Spain.
01:28:14Stayed at various campsites around there.
01:28:16And it's just, it's on the side of the road.
01:28:18And it's kind of slightly zhuzhed up each year we've gone.
01:28:20But it is still essentially outdoor rotisserie.
01:28:22But just the go-to, the lovely cat.
01:28:24It's called Campadres.
01:28:26Okay.
01:28:26We're not going to be saying it.
01:28:27Why everyone will be Googling?
01:28:29It's the game.
01:28:29Campadres, it's...
01:28:30Well, that's all for us today on Saturday Kitchen Live.
01:28:32Thanks to Sophie, Natty, Tommy, Ollie, and of course, Lou and Rob.
01:28:36All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.
01:28:40I've got more Best Buy to you tomorrow morning at 10 on BBC Two.
01:28:44And I'll be back here live next Saturday with Dr. Salia, Tom Sheppard, James Elliott, and special guest Rafe Spall.
01:28:50Enjoy the rest of your weekend.
01:28:51Bye for now.
01:28:52Bye for now.
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