S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 06 - video Dailymotion

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00:00:02Good morning, we're flying you around the world today from the comfort of our kitchen

00:00:06Deliver exciting recipes with bold flavors straight to your plates. This is Saturday kitchen life

00:00:33Welcome to the show

00:00:34Tom Shepard, Dr. Salia, Mahmoud Almed and James Elliott are bringing a wealth of globe-trotting tastes to the table

00:00:40And Helen McGinn's filling our glasses with some of the best drinks on the planet

00:00:44Now, as a big claim, our special guest today has covered a multitude of roles

00:00:49He's the master of big laughs and big drama

00:00:52From Hot Fuzz to The Life of Pi and Black Mirror to Trying

00:00:55He's now reinventing himself once again on sky playing a detective in the new series under salt marsh. Please welcome

00:01:01Rafe Spohr

00:01:03Hey, Rafe. Hello. How you doing? I'm very very good. I'm excited to be here. Great. Thanks for joining us

00:01:08Last time you're on was on zoom doing Covid it was during those dark times in Covid

00:01:13Yes, and I was I had a bar at home that I was sat in front of

00:01:16I remember people were sat in front of their bookcases in order to illustrate the fact that they were bookish

00:01:20people

00:01:20But that really illustrated my experience of drinky booze lots of booze very impressive top shelf

00:01:26I seem to remember that's very kind of

00:01:28Yeah, that's one of the best compliments I've ever had

00:01:30I mean we we can talk more about your bar later and also under so much which is we've been

00:01:34enjoying immensely loving it

00:01:36Yeah, really really dark really dark mysterious. I like it like a lot. It's good right enough about that

00:01:42Not too dismissive, but let's see what else is on the menu stage Tom Sheppard welcome Saturday kitchen

00:01:47Now this is your your debut dish first time on the show and you're giving us a taste of upstairs

00:01:52Which is your mission-starred restaurant? Absolutely. Thank you. I'm super excited a beautiful roast sea bass dish today with

00:01:58some mussels

00:01:59Cooked in beautiful champagne sauce nice almost like a chowder with some spritin broccoli and some

00:02:05Crispy kale very nice very impressive well done, Tom

00:02:09Dr. Sally a doctor of delicious recipes and medicine. Oh my goodness

00:02:13At least you didn't say a delicious doctor of recipes

00:02:16I mean I'll get into trouble you can say it

00:02:21You've got something that's viral. I've got something viral but the non infective variety

00:02:26I've got a dish that's a chicken dish called if a chicken comes from Dubai gorgeous

00:02:32Fried up chicken with lots of spices in a creamy sauce

00:02:35And then I serve that with a buttery saffron rice and a tomato and tamarind salad, which is just zingy

00:02:42pipa blum yummy

00:02:43Great. Yeah, those are words. Yeah

00:02:46James elliott. Welcome back. Is this dress down saturday?

00:02:50This is my best rags

00:02:52You all right? There you go. Go for a dog walk in a bit

00:02:59You've got you've got delicious street food from one of my favorite cities

00:03:03Yeah, I'm back. I'm back in my best rags

00:03:05And I'm here to present I'm gonna get you on board with Nathalie this year. Yeah

00:03:09Yeah, okay happening we're doing it's called the Cusatiello

00:03:12I think it's the original meatball sub basically they hollow out like a baguette essentially and then it's the ultimate

00:03:17meatballs stuffed inside and

00:03:19It's impossible to eat you're gonna find out later. Okay, brilliant before to that. Helen what delights have we got

00:03:23from you?

00:03:24So we've got an English sparkling wine with your dish Tom

00:03:27We have got a really gorgeous non-alcoholic aperitif with yours dr. Celia

00:03:33Southern Italian red, and I know you love your wine. I do actually normally white burgundy man. Of course

00:03:40But but you like your southern Italian red, so that's gonna be good. I like yeah

00:03:44There's but there's very few wines that I don't like

00:03:47Correct. Yeah, exactly. So I'm well up for it

00:03:51Bang up for it bang up for now. Listen right. Let's talk about your food heaven food hell

00:03:56You like a lot of food

00:03:58What are you trying to say?

00:04:07No, I love food. I love you. I'm a man of large appetites. Yes. Yeah

00:04:12So tell us what is that in call in terms of food heaven? I guess you could distill it down

00:04:18to the holy trinities

00:04:19I would put it in terms of world cuisine which would be Indian

00:04:23There you go. Sorry

00:04:25I'm just a hiccup

00:04:26Okay, it was a word. Okay, so we're covering that in Indian Italian

00:04:32Casual meat boy here. Do we have any Greeks? I'm gonna do the Greeks go on it. So you like

00:04:38my son

00:04:39Yeah

00:04:40I love I love moussaka

00:04:43Okay, I I love that. You know Greek salad obviously tarama domade is

00:04:48But yeah, I love a moussaka. Okay, and what about how?

00:04:52Difficult for me because I like most things and we'll have a go at most things, but I struggle with

00:04:57jelly in

00:04:58Savoury food why just the texture it's the texture of it cold jelly cold just

00:05:04Actually, your jails cold

00:05:08That's very true

00:05:09That's very true

00:05:12That would be hellish

00:05:14But yeah sort of jelly it's the texture of it. I I the pork I I feel like I should

00:05:20like pork pies because I'm English

00:05:21Yeah, and they seem to be part of our culture

00:05:23Very I've tried to like them, but I can't just can't get past the jelly

00:05:27I can't get past the jelly of it all right. Okay. There you go what Rafe gets to eat at

00:05:31the end of the show

00:06:02It's down to you guys at home

00:06:02You didn't eat this I didn't go for the whatever jelly thing you're going to serve so this is one

00:06:05of their signatures

00:06:06So this dish is called earth on jelly literally translates to eggs in jelly

00:06:10So yeah bear with rich beef stock

00:06:14Jelly and it's layered with hams and tarragon and a whole boiled egg

00:06:18It is absolutely delicious

00:06:19Look at that it looks wonderful

00:06:21Do you know what I because I do enjoy a bull shot

00:06:23A beef consomme with a sherry or a vodka in it

00:06:26So what's warm? It's what it's warm actually you can have a bull shot as a cocktail you can drink

00:06:30it cold with ice

00:06:31Can't you do that which is rather not but that looks a bit wobbly. It's it's quite it's quite

00:06:37What's the words

00:06:44Challenging challenging

00:06:47It's a textual thing anyway log on to the website now if you the terms of privacies notice is have

00:06:52your say right enough of that

00:06:54Let's get on with the cooking Tom

00:06:56So where do we begin well?

00:06:58Well, I'm going to get this sauce on first

00:07:00To be fair because we've got a bit of a reduction to do so okay. I'm also going to cook

00:07:04some muscles as well

00:07:07Obviously that's going to go back through the sauce, but we're also going to use it use the muscle stock

00:07:12To make the sauce as well to enhance it further so righto run my knife through these leaks now

00:07:17So this is a it's a real-time dish

00:07:20Yeah, absolutely to be to be fair that it's quite classic sort of fish sauce essentially like a white wine

00:07:25to the french-based fish sauce

00:07:26I've just added the muscle stocks to it also added some big sparkling wine as well, so okay

00:07:31He's it's it's delicious. It is really delicious

00:07:34And it's a quite classic so with the muscles we want us to get them steamed through

00:07:38It's quite straight away to be fair, which is very very simple. We'll pop in a very very hot pan

00:07:43as you can hear okay a bit of the sparkling wine

00:07:46That's when you know it's nice and hot so yeah, so how else you chose this I did what we're

00:07:50having to drink with it

00:07:51Yeah, yeah, exactly because sometimes especially if you're just using a dash of wine in the recipe

00:07:56It kind of makes sense that then if you're opening in the bottle use the dash and then drink the

00:08:00rest of it

00:08:01So and it just so happens usually whatever you're using in the dish will work perfectly

00:08:06Yeah with it

00:08:08So can I ask the difference in quality in terms of using a sparkling wine and just a regular wine?

00:08:13What what difference that makes in the dish? It's a really good question

00:08:15It won't make a massive amount of difference to be fair because obviously the bubbles will just evaporate. Yeah, right

00:08:19But it's the quality of wine, but when you reduce it that's when that's when obviously the main flavor comes

00:08:23in

00:08:23But also you'll have really good natural acidity in there, which I guess is especially with the chowder

00:08:29wanting the acidity there aren't you big time exactly

00:08:33Exactly what you want to be fair so

00:08:36Okay, so let's let's introduce you to the nation Tom absolutely

00:08:40Um, so where did it all begin cooking wise for you?

00:08:43Um, to be fair when I was 18 19 I'm from Birmingham

00:08:46If you couldn't tell yeah, I've got an actual pop of Birmingham

00:08:49And then yeah, so then I did a training managers course at a hotel called new hall hotel and three

00:08:56months of that was in the

00:08:57Spent in the kitchen which I absolutely loved and I haven't stepped out of a kitchen since that day to

00:09:01be quite honest

00:09:02So it was just something very very organic very natural

00:09:05I was probably I was always very driven and always wanted to find my calling as it were as cliche

00:09:10as it sounds

00:09:11Fortunately the kitchen was it with camaraderie and everything else attached to it

00:09:15I just absolutely loved it to be fair so but you you come from a family of jewellers

00:09:19I do I do I yeah, my dad is third generation jeweler. I'm just gonna pop that over there. It's

00:09:25third generation jeweler and

00:09:27um essentially all intents and purposes. I was probably lined up to go into that uh into that trade

00:09:32But I was a saturday boy for a very short time

00:09:37And uh, I think it was quite clear quite clear

00:09:39Just me and my dad. Yeah, I don't think retail was really into into me mate to be honest, right

00:09:45I'm not saying I'm not retail is great jewelers great and dad's had a phenomenal career

00:09:49But at the same time I just set you a light didn't set me a light now

00:09:52I'm a bit more creative and right very hands-on and yeah, that's it really I think it was destined

00:09:57for so you set up your restaurant

00:09:58above your dad's

00:10:01Jewelry shop exactly never again that was never on the cards at all

00:10:05That was purely food for my dad back in 2019. Uh-huh

00:10:09He uh

00:10:09Yeah, he says to set his sights on a and a sort of two yeah two-story building which was

00:10:14unbelievable

00:10:15massive massive jewelers and upstairs was sort of a disused workshop at the time

00:10:20We couldn't even open the front door every time I went to see dad

00:10:22I kept on referring to upstairs upstairs can I have a look and then got a bit intrigued

00:10:27That's all we went me and my wife and daughter went on holiday and I literally couldn't stop speaking and

00:10:31thinking about this this space

00:10:33So I came back and I says dad

00:10:35I've just got this mad idea and I just want to run it past you and he said yeah, of

00:10:39course

00:10:39And yeah, what are you thinking? I said I'm thinking about a restaurant upstairs and he said here

00:10:43I said yeah, yeah, he said

00:10:45You're mad

00:10:46I said honestly, I was kind of get out of my head. I just we need to do it

00:10:49We need to do it and lo and behold four and a half years on it happened

00:10:52Yeah, we opened in October 21 and four and a half years on now and and but then four months

00:10:58later

00:10:58Yeah, if I mean, yeah, this is quite a significant thing in the middle of that

00:11:01Yeah, we got a Michelin star the first it was the first ever Michelin star in the county of Staffordshire

00:11:06as well

00:11:06So something I'm

00:11:07I'm unbelievably proud of

00:11:09That's amazing

00:11:09Yeah, amazing really fantastic. Yeah, well done. Thank you

00:11:13Brilliant and where do people come from all over all over the country now literally obviously I think we're um

00:11:19We supported so

00:11:21Greatly locally like everyone locally just supports us as they're almost their own

00:11:25I don't even think you have to be into

00:11:27Sort of cooking or eating out to be able to be fair to actually understand

00:11:30Yeah, you know that the prestigious award at Michelin star is but um yeah, we get low customers are amazing

00:11:36You get support as they're almost supporters and the restaurant itself. We I've always cooked for my customers always

00:11:41Um always we should say I mean a lot of the costs involved in in a Michelin restaurants are

00:11:47Extraordinary, can we just take a minute to appreciate your

00:11:5237 38 covers 32 32 covers just reduced to be fair. We have just reduced yeah this year

00:11:57I made a decision to refurb it the restaurant for the first time or properly. Yeah, and we've reduced from

00:12:0340 to 32 covers

00:12:05Yeah, and how many stuff? Uh, we've got 28 currently on the payroll 28. Yeah, absolutely. Yeah, that's correct

00:12:11Yeah, obviously it's yeah, this is it's every every department. I mean, so it's like we have my wife's a

00:12:16customer relations manager

00:12:18We have which obviously, you know, she obviously every single booking goes through her. We obviously have kitchen porters. We

00:12:24have um

00:12:26Obviously every section in the kitchen's covered every single um

00:12:30Um every single um, you know, the restaurant's covered with restaurant managers sommeliers, etc. So yeah, it's pretty like

00:12:37It's it's it's it's it's a necessary

00:12:38It's a necessity and the reason why it's a necessity more than anything

00:12:41It's just because we want to we want to continually evolve and create such an amazing

00:12:46Journey, and I think that's where foods change. I think customers now don't just go out to eat

00:12:50They actually go out to to have a journey and be almost feel part of the restaurant or part of

00:12:54that particular evening

00:12:55Why did you say why did you take out eight covers? That seems like um business?

00:13:00Yeah, well to be fair because it's it's a very old building. So that's I've had to really work with

00:13:06the building up until now

00:13:07Um, so and again when we first opened it was I had no money like we had to try and

00:13:12make money

00:13:12It was just after covid the restaurant should have opened a year before so it's a really difficult time

00:13:16So to be fair, we sort of had to make it happen

00:13:19But after four years of sort of looking at the business and it really suits us now to sort of

00:13:23if we we want to enhance

00:13:24That every part of our business

00:13:26Yeah, and I felt that taking the covers out making it a little bit more sort of customer feeling and

00:13:31so that she felt like it was

00:13:32It was theirs for the whole evening. It's trying to upgrade that that experience all the time

00:13:36Does your dad like your food? That's a million-dollar question my dad

00:13:40Listen, he's eating in the restaurant tonight

00:13:44He's bringing all his mates tonight. Yeah, he's bringing his mates. Yeah, he's been nice tonight. Yeah, so they he's

00:13:49got like some you know

00:13:50He's been friends with for many many years and they're coming tonight

00:13:53But yeah, I think he loves it. I mean

00:13:54My dad my dad was a good cook when he was younger like he

00:13:57He used to do Sunday lunches when we were younger and yeah, it was it was like it was it

00:14:01was good

00:14:01So he thoroughly enjoys food as as does my mom so do you charge your dad though?

00:14:06No, no, I don't charge my dad. I might charge his friends, but I won't I won't charge my dad.

00:14:10I'm not that harsh

00:14:12Right, let's to where we at what's going on here. That's it. So we're just reducing. So that's the wine

00:14:17that's reduced

00:14:18Obviously the sparkling one is reducing down the stocks as well

00:14:20Okay, literally got a minute on that we want that to be quite viscous and quite okay

00:14:24And got heavily reduced and we just finish that off with the cream then okay?

00:14:28That's when the fun happens we put the muscles back in right for the potatoes in as well with the

00:14:33chopped chives

00:14:33And that's pretty much our dish coming coming together

00:14:35Okay, fine so butter in with the fish that's it

00:14:38So sea bass yes the sea bass quite heavily roasted you want to sort of do about 65 to 70

00:14:42percent on one side

00:14:43Butter in to sort of cool that pan down as well and then finish the rigid residual heat of the

00:14:48pan will finish the cooking on that

00:14:49Okay, and I'll just put a little bit of lemon juice in to stop stop the burning anything else

00:14:53Right kale going in the fryer that's the cow just watch out

00:15:03It was so it was quite interesting so this week I was listening to

00:15:07Adam buyer yeah on social media and he's very good on social media and he came up with a an

00:15:12interesting point

00:15:13Which I've never thought about he said people don't come for the food they come for an experience for escapism

00:15:19And I thought that's a really good way of putting it I think while they're in your hands you can

00:15:23take them away from

00:15:25Any worries or anything and I think that's what we alluded to with the the sort of evolved experience

00:15:30I think the modern the modern consumer now is looking for is looking for something a little bit more than

00:15:35just eating out

00:15:37It's theater in it it's when you go when you go out for dinner

00:15:39You're saying for the whole holistic experience. Yeah, exactly like you're it's an escapism in a way. It's the whole

00:15:44thing

00:15:45But when I first started the theater was dry ice

00:15:50Every single restaurant had dry ice

00:15:54But now I think the customer with the theater for the customer now is actually feeling a part like I

00:16:00said mentioned

00:16:00It's feeling a part of the of the restaurant actually feeling that there there's a real worth upstairs

00:16:06I'm so thankful for every customer who comes to upstairs because they've you know since covered as well

00:16:11I think it's even more so yeah, thank you so much just to say muscles are going into their potatoes

00:16:15ago

00:16:16I'm so thankful of customers because they're you know that it's not just their money that their time

00:16:20It's that they're they're they've they've put they've set aside an amount of time. It's special

00:16:24Of course it's yeah, so we want to make sure it's special for them

00:16:26So it's not that's that's that's why I think it's nice to dress nicely when you go to restaurants

00:16:30I think out of respect to your fellow diners because people really appreciate waiting for ages the cups for the

00:16:34booking like look nice

00:16:36You know, I think it's important a proper. Yeah. Yeah, I think it's I love getting dressed for dinner. That's

00:16:41not

00:16:48The recipe at bbc.co.uk forward slash Saturday kitchen or scan the QR code below and it'll take you

00:16:53straight. Oh, right

00:16:55So then it is another one first time everything check that one spoon

00:17:00Okay, do you think like in a social media world?

00:17:03Everybody's so used to like pocket side pieces of information and just quick quick quick

00:17:07But actually taking a step back and going to a restaurant where you shouldn't touch your phone all night

00:17:12There's something very meditative about that. Yeah. Yeah, absolutely

00:17:18Right, right. Yeah

00:17:24Okay

00:17:26Charouders in

00:17:28Then we'll just go a few broccoli on top of that as well

00:17:32Generous portion. Yeah

00:17:34I keep telling everyone keeps saying I'm northern so

00:17:38This is a northern portion since we've since I've come down south. It's not that big in the restaurant. No,

00:17:44it's not that's quite this big now

00:17:46Right so look at chin size looks beautiful. Right. What's it called?

00:17:50This is a beautiful roasted sea bass with that chowder sauce with the muscles and the sparkling wine

00:17:55Purple-spotting broccoli and some crispy kale as well. Beautiful

00:18:03Right there you go. Yeah nicely nicely served

00:18:08Dive into that we've got there so yeah, let's talk about this

00:18:12Sparkling there sparkling so this is tesco finest english sparkling

00:18:1722 pounds which I honestly think this is one of the best value english sparkling wines on the supermarket shelves

00:18:24at the moment

00:18:25It's so good for the money. It's made by a winery in kent called balfour

00:18:30It's made from the classic champagne variety. So you've got chardonnay pinot noir and pinot mernier in there

00:18:35But the real key to it is it's had a good amount of time on its leaves

00:18:40Which adds some richness and a bit of toastiness

00:18:42But it's got the freshness that you want with that as well and often I think when it comes to

00:18:47matching wine with your food

00:18:48Just think of it

00:18:50What's in your glass as the source?

00:18:52Yeah

00:18:52To the food and like this is giving you a very big clue here if it's in the recipe

00:18:57It's going to work with the dish so very nice that very smooth. This is like this is unreal like

00:19:01yeah, yeah, yeah

00:19:02Yeah, it's absolutely delicious. Thank you. Yeah sensational. Thank you. Thank you. Well done. Thank you

00:19:08Nice nice debut. Yeah, thank you. Yes. We all tried in rose always there. I think we bought over it

00:19:13in

00:19:13Dr. Sally remind us what you're doing in a bit

00:19:16I'm doing a Dubai chicken dish called if a chicken with some saffron rice under tomato and tamarind zingy salad

00:19:23Nice don't forget you're in charge of what I cook at the end of the show

00:19:26Will you go for a rave side area food heaven a comforting greek moussaka with an olive red onion and

00:19:30fennel salads or his idea of food hell

00:19:33Jelly in savory food with my big brown jelly delicious

00:19:37Jelly log on to the Saturday kitchen website now and have your say

00:19:42Right let's catch up with rick now and he's in malaysia's culinary capital penang melting pot of food cultures

00:19:56This was the indian part of georgetown full of hi-fi systems jewelry and sorry shops

00:20:02And all the time I was there even though I had had two breakfasts the smell in the air from

00:20:08the many spice shops made me ravenous

00:20:10Oh, this is these are all spice shops

00:20:12All spice shops importer exporter of spices

00:20:15Can we go into one?

00:20:17Yep

00:20:17Oh, I just love the smell that's coming out

00:20:20It's just like being in india

00:20:22Everything here is fresh

00:20:23Yeah

00:20:24What's those tiny little seeds there then?

00:20:26Oh, this yeah

00:20:27This is called cas cas

00:20:28Yeah

00:20:28Oh, the english name is poppy seed

00:20:30Oh, white poppy seeds

00:20:32So this is actually something that is most important when you want to make curry

00:20:36Really?

00:20:37This makes the curry very uh addictive

00:20:40Addictive?

00:20:41Yes

00:20:41After you eat with this then you come back again again for it

00:20:44It really wets your appetite

00:20:45You need this as well, yeah

00:20:47Yeah

00:20:48Fennel seeds

00:20:49Yeah

00:20:50Yeah

00:20:50Fennel

00:20:50Yes

00:20:51Yeah

00:20:51Very popular

00:20:52And this

00:20:53Yeah

00:20:53This is uh

00:20:55Cloves

00:20:56Yeah

00:20:56The cloves

00:20:57Yeah

00:20:57And the british actually brought them here

00:20:59Really?

00:20:59From the moluccas islands

00:21:01Lord

00:21:01Yeah, they brought these uh

00:21:02Right under the nose of the dutch

00:21:03Well, I'm blown

00:21:04Yeah, yeah

00:21:05Is there anywhere we can go and have some indian food for lunch?

00:21:07I know we just have breakfast

00:21:08Oh, yes

00:21:09I know of a very nice uh

00:21:11You know authentic

00:21:12You know indian muslim restaurant

00:21:13Really?

00:21:14Right in chinatown

00:21:14It's called hamidia

00:21:16Great

00:21:17Yep

00:21:22Wow, it's hot

00:21:23Yeah, we are here now in uh

00:21:24Campbell street

00:21:25Campbell street

00:21:26Campbell street

00:21:26This road uh

00:21:27So we are now here actually

00:21:28You can smell the food

00:21:29We are at the hamidia

00:21:30Yeah

00:21:31It's one of the uh

00:21:32Pioneer indian muslim

00:21:33In restaurants specialised in nasi khanda

00:21:36Something that is original from penang

00:21:38Get some lunch

00:21:39Yes

00:21:39Yeah

00:21:43This is the ultimate curry experience

00:21:46I don't know how many they're expecting for lunch

00:21:48But there's enough here to feed hundreds

00:21:50This is the famous beef rendang

00:21:53And the whole spectrum of curries from all over India is reflected here

00:22:26All have to pass the taste test

00:22:28All have to pass the taste test

00:22:28Yes, normally we eat this with our fingers

00:22:31Okay

00:22:32Just get a dish you know

00:22:33Put on the rice

00:22:34Mix it with the curry

00:22:35And then you pick it up

00:22:36Eat it

00:22:37Yeah

00:22:38You are eating more like local now

00:22:40Yeah

00:22:40Just like they say when you're in Rome

00:22:42You eat like the Romans do

00:22:43Very much so

00:22:44Yeah

00:22:44I asked many Malaysians to tell me their favourite dish

00:22:48And all of them said beef rendang

00:22:51I'm never quite sure where beef rendang comes from

00:22:54This we saw it in the hamidia restaurant the great vat of it

00:22:58But um it's interesting rendang because it's part a sort of curry but part almost a pickle

00:23:05Because I read somewhere the point of it is that you slaughter a whole beast in a hot country without

00:23:11any refrigeration

00:23:12What do you do with it all you can't refrigerate it so you cook it with lots of spice lots

00:23:18of paste

00:23:18Which acts acts as a preservative as as well as producing a thoroughly delicious dish so now for the paste

00:23:27This is central to any south east dacian dish whether it's indian thai or malay

00:23:34Well i mean it's not just any old paste it's um pretty special i mean this is what the whole

00:23:40dish is about rendang

00:23:42I just thought i'd sort of show you really what goes into the paste i mean

00:23:46One of the worries i have with all these dishes is is is these paste because they're so essential

00:23:52To the dish and there's a lot of ingredients that goes into it

00:23:56But if you just buy the stuff in supermarkets you never get that sort of

00:24:00wonderfully fragrant flavor that you'll get from things like using fresh turmeric

00:24:06and galangal which you can get all over the place particularly in chinese supermarkets now

00:24:11fresh chili of course and fresh coconut not not your tin stuff you've got to grate that

00:24:16and and use the coconut shallots good garlic plenty of chilies and and some coriander and cumin

00:24:24well obviously you've got to grind that first and then pound them if you've got a big enough

00:24:28mortar but a food processor does the job perfectly well there's a lot of work but it is absolutely

00:24:34essential if you really want to taste that sort of sort of mind-blowing flavor that aromatic quality

00:24:41of something like a good beef rendang now to assemble the curry first of all i'm using a couple of

00:24:48tins of

00:24:48coconut milk and plenty of lemongrass give them a good old thump to make sure their flavor infuses

00:24:55into the rendang and of course cinnamon i always think of cigars when i look at them next tear up

00:25:02as

00:25:02much as eight lime leaves for fragrance complemented by a generous portion of tamarind juice which has

00:25:09been previously strained to remove the stones finally some salt and then let the rendang simmer

00:25:16for about two and a half hours until the beef has become tender before serving remove the stalks of

00:25:23lemongrass a spoon of palm sugar rounds off the flavors nicely this cucumber and coconut salad works

00:25:32well alongside the rendang i've added freshly grated coconut to the de-seeded cucumbers and some thinly

00:25:39sliced shallots and then some red chilies with the seeds taken out then i made a dressing of coconut milk

00:25:47lime juice and sugar i didn't add any more salt because i'd used that to crisp up the cucumbers when

00:25:54i de-seeded and sliced them these eastern salads so unlike ours in the west are the making of something

00:26:01like a rendang and if i was doing a series entitled the best curries in the world the noble beef

00:26:08rendang

00:26:09would definitely be a star attraction absolutely true thanks rick uh beef rendang is one of my

00:26:18favorites too sorry just having a little chat about someone uh right now you are a big cook well i

00:26:23enjoy

00:26:23cooking yeah i think in another life that's what i would have done perhaps it's been a cook because i

00:26:28do

00:26:28think there's quite a lot of similarities between acting and cooking dare i say why how well uh uh keeping

00:26:35calm under pressure uh creativity technique um i'm ticking all these books yeah that's that's

00:26:40those are all your middle names aren't they so yeah in another life is what i would have done okay

00:26:45yeah

00:26:46um but game is your your thing i enjoy i enjoy game yeah i think you know we've got so

00:26:51much of it

00:26:52in this country so much good stuff i always struggle to get to um cook it well though which is

00:26:57why i'm here

00:26:58okay um well yeah and to sell my tv show right so we're using partridge uh they still uh they're

00:27:07still

00:27:08out there this uh this week um but uh i think believe it was the first of february you could

00:27:13um you

00:27:14stop shooting them but they are still available obviously they'll um they can sell them to you frozen

00:27:19as well but if you can still get your hands on a fresh one this week then so much the

00:27:21better

00:27:22uh really good value this is about uh about uh three three or four quid it's the thing they're

00:27:27really cheap games really cheap isn't game birds are pretty cheap well yeah i mean it's such a shame

00:27:32to uh to sort of see them wasted uh i love them absolutely right so i'm going to start this

00:27:36off a

00:27:37pan color it up um they very often come trust uh so i don't do that to make some bit

00:27:42more kind of

00:27:43flexible uh so we get a nice golden color on that and bung it through the oven a bird like

00:27:46this will take

00:27:47about 11 to 12 minutes um so we'll come back to that in a bit i'm just going to make

00:27:51a little

00:27:51garnish with some mushrooms some bacon shallots uh some red wine um about it really a bit comfy

00:27:59garlic a little bit of kale job done um right so let's uh let's talk about under salt marsh uh

00:28:04you

00:28:05can see all uh you see three apps currently three apps are out the one episode came out last night

00:28:10exactly yeah um so give us the um the rundown of it so it's uh a show set in a

00:28:17fictional welsh town

00:28:19in the north of wales and um very sadly uh a child has gone missing and then another one has

00:28:24been

00:28:24found uh dead and um i play a detective called eric bull who um failed to find the missing child

00:28:33three years previously with his colleague played by kelly riley yep uh they were both very affected

00:28:38by the case and now another child has gone missing so basically there is a ticking time bomb in the

00:28:43fact

00:28:43that there is a once in a generation storm which is going to come and wash this north walian town

00:28:47away forever obviously everyone's going to lose their homes but all of the evidence with it will go

00:28:52i'd miss that bear oh well yeah thank you was that you obviously were watching uh keenly

00:28:56i i missed the once in a last no it's on the way so okay it's raining quite a lot

00:29:02that isn't just

00:29:02being in north wales that is a thing in the show yeah it does rain a lot so um we

00:29:08were under rain

00:29:08machines that i didn't even know existed they're that big but it was good it was it's a it was

00:29:12a a

00:29:14fun experience even though it's a dark subject matter but yeah i mean it is very kind of moodily

00:29:19shot um it kind of it feels quite emotional when you look at it because it's beautiful sweeping drone

00:29:25shots but it's all very gray and somber and there's a lot where there's not a lot of talking

00:29:30uh and you're just soaking up the atmosphere yeah yeah unusual in the drama it was good because

00:29:35you haven't got to learn the lines so it's quite good uh some soaking up the atmosphere acting i'm

00:29:39quite good at sort of staring off into the middle distance looking broody um not broody that would

00:29:45mean i want a baby brooding brooding brooding and your camera character's um very complicated he's a

00:29:52complicated man of many of many levels not much not not a lot of smiles not a lot of smiles

00:29:57he's quite

00:29:57brusque uh and um uh maybe a little rude some people might say but he's um he's from the black

00:30:05country which was a fun thing to do because my my partner esther smith uh is from the black country

00:30:11and

00:30:11my mother is from canic um a town called henceford so it was nice to sort of you know have

00:30:17a go at doing

00:30:18that um how do you think on the uh what do you think on the accent i think it's superb

00:30:23thanks it's

00:30:24very he's very nice there is a difference between birmingham and yam-yam right they're different

00:30:30things very very different yeah well they call yam-yams yeah more yeah exactly yeah that's not

00:30:37i know if you know you know i'm just speaking to my profile um but you know it's such a

00:30:45it's such a um

00:30:45um i think an underrepresented part of the country in terms of accent and we don't hear a lot of

00:30:50it on

00:30:51tv and it's a place of a rich culture and people are very proud to be from you know so

00:30:57yeah and that's

00:30:58why you know i'd love to uh come to your restaurant because it's i think it's a beautiful part of

00:31:03the

00:31:03world and um yeah and and with a rich history of industry and um culture definitely as long as

00:31:11well i was going to say as long as you speak in the black country accent when you're here i

00:31:14will

00:31:14mate yeah don't worry yeah exactly all day how important is it when you really get a role like

00:31:21that so i was wondering this this morning so why would you need to do a birmingham accent a black

00:31:28country accent when you could just use your your own accent because because it needed to be

00:31:33set in north wales yeah and there is a lot of people from the midlands in north wales right

00:31:39geographically it's close so the place that we were filming a place called fairborn right was was um

00:31:45came about because they were holiday homes built there for the people that worked in the cadbury's

00:31:49factory in birmingham okay so there's a rich history of of people from the midlands in in north wales

00:31:55okay yeah and i just i just like it because my mum has got that accent and so does my

00:32:01lady so i just

00:32:02one of the lady yeah yeah my lady my lady she's a lady and she's she's she's my lady yeah

00:32:09um and what is it like jonathan price isn't it yeah it gives quite a sort of you know

00:32:16spellbine gives pretty good jonathan price yeah he's um he's an amazing actor that's one of the great

00:32:20things about my job is that you learn constantly from the people that you're opposite you're only as

00:32:24good as the person opposite and when you're opposite someone like jonathan price he's obviously much better

00:32:29than you because he's been doing it for years and you know he's a knight of the realm jonathan price

00:32:32and uh it's one of the great things of my of my um life is that i get to work

00:32:38with my betters

00:32:39you know and when you're sort of opposite someone like that and they're given their performance

00:32:43does it do you kind of stand back and absorb it you admire it yeah yeah you admire it i

00:32:49don't know if

00:32:49you get that with people cooking like today you must see people doing things that you

00:32:53that do do things in a different way that know more more than you that have different sort of

00:32:56techniques that you can learn from it's all you're constantly learning and evolving and trying

00:33:00to get better yeah because i think in the creative industry uh being really good at it always feels

00:33:07just out of reach so it's the pursuit of getting good at it which is what keeps you engaged and

00:33:11interested rather than going right i've completed it now i'm now good at acting yeah you know what i

00:33:14mean it always feels like it's away from you a hundred percent you know very often you get a

00:33:19i don't know a chef in there kind of who've been knocking around for a long time and you just

00:33:24stand back and

00:33:24watch them and it's just wonderful to say i don't know if you have you ever seen so you see

00:33:29you

00:33:29must mention that connection earlier it's it's you do you look to your peers it's all subjective

00:33:34it's probably subjective in your absolutely as well but you like you said everything you see

00:33:38is always new something's always new you're always going if it's old or new you're always going to

00:33:42see something new to yourself and you never stop learning in our trade i'm sure it's the exact

00:33:46well it's the same as well with your with your youngers as well so you'll get younger chefs than you

00:33:50as

00:33:50well that have done things that you haven't thought about and you get young actors because

00:33:52they've got that sort of innocence that they approach the work with which you can learn from

00:33:56as well as long as you carry on learning that's what keeps you engaged and interested and i think

00:34:01from an audience's point of view you like to see someone trying yeah but without looking like they

00:34:06are yeah you know yeah because that's the thing you want to look like you're relaxed on screen yeah

00:34:11and i always liken it to being like when you see a duck on the water they look very smooth

00:34:15going

00:34:15across but their little legs are doing that underneath the surface that's what acting is like yeah yeah

00:34:19a bit like this that's service exactly i was going to say i mean because i'm in a very lucky

00:34:24position that i get to sit here and watch people cook amazing things and i think sometimes it all

00:34:28looks quite calm from that side if i can see what's going on like here and you know even sometimes

00:34:34when we've well keila crawling across the floor don't give it away but having to cook a delicious uh

00:34:41bit of game whilst asking an actor about how he goes about his actions it's very impressive i have to

00:34:46uh nice link speaking again uh right so the bird goes in for about i'm just rolling in a bit

00:34:51of

00:34:51butter there uh for about 12 minutes or so this about 11 minutes or so uh so you're pressing it

00:34:57there

00:34:57to see someone just yeah so if there's too much gear that's that's not that's fine do you want

00:35:03ow no oh yeah so it's quite it's fun right firm yeah yeah yeah so so that's uh that's done

00:35:10but i mean

00:35:11these little legs we were saying earlier legs on a pheasant it's quite tough quite chewy uh these

00:35:17these little things are just fine right so we'll just take that part i'm just bringing the um the

00:35:24stock down into that red wine you've got a bit of kale on the going yeah yeah just no i'm

00:35:30just going to

00:35:31just wilt that just bit wilted a bit of green um um right let's go up okay and then just

00:35:41whip it off that

00:35:41bone

00:35:47very high that's fascinating i mean please please i've never been this feel free to uh what's the um what's

00:35:53the kind of in game what's the kind of rundown of like the most prestigious but isn't is partridge

00:35:59very kind of like sought after like quite a rare thing to get or like what is there like a

00:36:03sort

00:36:04of like a there's a lot of part about actually grouse grouse grouse is the fanciest game grouse is

00:36:08fancy yeah what is one delicious it is delicious absolutely because they're harder to try to get

00:36:14harder to kill you have to be a little bit careful with the bones when you're eating them because

00:36:18i have on one or two occasions removed game from people's esophagus where it's stuck have you

00:36:24yeah yeah enjoy guys yeah wow wow chew your food well yeah and also you've got to be careful for

00:36:31the

00:36:31shot which would be enough as well yeah right that's good luck isn't it to get a bit of shot

00:36:36is it yeah

00:36:37that's what they say good luck for your dentist exactly uh right let's have some of that for that lovely

00:36:44glossy sauce yeah lovely sauce okay um i mean we haven't even uh spoken about uh brilliant kelly riley who

00:36:51people all know from yellowstone yellowstone yeah she's fantastic she's a fantastic actress one of

00:36:57our best and is one of the biggest old american tv now so we're lucky to have her back on

00:37:01these shores

00:37:02and you guys go way back yeah we did a play when i was uh 18 a young actor and

00:37:07then we played husband

00:37:08and wife a few years after that and now she's back paying my uh detective partner so it's uh it's

00:37:12pretty

00:37:12cool yeah she's not keen on you either she she loves me really yeah keeps that hidden um right

00:37:19there you go look at that you uh try uh try that um but yeah it's uh pretty straightforward so

00:37:26where

00:37:26do you go wrong with it then with game i i always make it too dry and as i i

00:37:31i struggle to get

00:37:32anything other than the breast to be nice because the rest of it especially with um a pheasant the

00:37:37legs aren't excellent and there must be a weight roast pot roast with a bit of madeira yeah there

00:37:42you go right you time gotta say that yeah but it's really tender huh it's really tender and juicy

00:37:50and soft and that sauce is amazing all right well you crack on with that um what do you want

00:37:56me to

00:37:56make here at the end of the show uh will it be rave's food heaven uh if so i'm going

00:38:00to make a

00:38:00moussaka laid up with aubergines potatoes rich lamb mint uh topped with an indulgent bechamel sauce

00:38:06served with some crisp fennel olive and red onion salad or here's food hell which you might like the

00:38:13sound of uh this doesn't sound dreadful as it says there it sounds delicious uh the dish is called

00:38:17earth on jelly and literally translates to eggs in jelly a rich beef stock jelly layered with ham some

00:38:24tarragon a whole boiled egg it's delicious i've changed it from the original uh recipe at maison francois

00:38:29which uses uh boiled ox tongue uh so uh uh the choice is yours log on to the website now

00:38:34and have

00:38:35your say uh right now gear change you might have seen uh the trailers for a brand new series of

00:38:40masterchef the professionals uh starting next tuesday on bbc one uh i happen to know their shiny uh handsome

00:38:48debonair uh judge personally uh so i got him to give us an exclusive sneak peek at the first episode

00:38:54uh so you can check him out as well have a look

00:39:15good to see you both new competition new kitchen and we have a new judge welcome matt thank you very

00:39:21much great to be here great to be part of the master chef family what sort of judge do you

00:39:25think

00:39:25you're going to be i'd like to see myself maybe as the uh the nice guy of the outfit you

00:39:30know i've run

00:39:31kitchens before on my own i know the pressure that these guys are under strap yourself in matt this is

00:39:37going to be a journey first part of the competition is the skills test and we've invited some of our

00:39:45previous finalists and winners to step in and create the skills test for our chefs

00:39:54college lecturer gary mclean won masterchef the professionals in 2016

00:40:02is it come from any three-star michelin kitchen in europe it's absolutely outstanding

00:40:08i remember almost every second of my time on masterchef

00:40:11i absolutely loved it walking up to the bench with marcus and monica standing there is probably

00:40:18the worst part when it came to skills test i was under a bit more pressure i was teaching people

00:40:23how

00:40:24to cook every single day and the biggest fear was walking on and not knowing what was expected of us

00:40:32gary welcome back to the masterchef kitchen well it feels like being back at home how long has it been

00:40:37since you've won the competition it's been nine years nine years my goodness we haven't changed at

00:40:42all have we no marcus has got a bit grayer we built it myself so gary you've got two skills

00:40:48tests for us

00:40:49today uh what's the first one what i'd like our chefs to do is to prepare this beautiful saddle of

00:40:54roe deer

00:40:55and serve that with a chasseur sauce and a tarragon and parsley gremolata and the core skill is the

00:41:01butchery of the venison the trimming gates and the cooking and then the two sauces yes 20 minutes

00:41:07show us how it's done so the first thing i'm going to do is own the roe deer there's two

00:41:13beautiful loins

00:41:14the spine runs right through the middle in college we use the skills test as a teaching tool so when

00:41:21it's on tv the night before the students will all come in and they'll compare who did what and how

00:41:25did

00:41:26they do it absolutely love roe deer it's everywhere where i live really healthy really lean high in

00:41:32protein and you notice that little ridge if you don't get up and round that you can end up losing

00:41:37quite a lot of the loin so it's really important to get a clean finish on the venison yeah yeah

00:41:41less

00:41:42wastage is what we want to see when removing the sinew you want to take as little of the flesh

00:41:48off as

00:41:49possible if our chefs leave any of the sinew on it tightens up in the pan yeah and makes the

00:41:54meat very

00:41:54very tough completely so that's our loin fully trimmed and i'm going to start on our chasseur sauce

00:42:01so the classic ingredients of a chasseur bacon mushrooms baby onions tomato and tarragon

00:42:08classic french hunter sauce legend has it hunters used to go out get their game collect the mushrooms

00:42:15create this beautiful sauce very very rich but rustic sauce you could slice the mushrooms but for

00:42:22body i quite like to keep them fairly big so you want to put the mushrooms in first i want

00:42:27color

00:42:27on the mushroom sealing the flavor and more flavor yes gary how many times have you had to teach the

00:42:32making of a chasseur sauce 40 at least so you're very comfortable right now i probably would be if i

00:42:38wasn't standing in front and used i've added the bacon next thing i'm going to add is some chopped shallots

00:42:46this is really quite interesting you've almost done it back to front i think we're always taught

00:42:50onions and garlic in the pan first i actually put garlic in at the end if you put the garlic

00:42:54in at

00:42:54high temperature and it burns the dish is ruined and the sauce i'm going to finish with reduced stock

00:43:03pre-cooked baby onions and these lovely little cherry tomatoes

00:43:08the sauce is looking good i'm going to move on to the venison it's important that the chefs get the

00:43:14venison on quite early they will need that time to rest so gary this is not going to take much

00:43:18time

00:43:19to cook at all is it no we're talking minutes here nice and rare in the middle i always think

00:43:25it should

00:43:25be kind of medium medium rare yeah i'm going to add butter and a little bit of rosemary

00:43:32um smelling great in here gary while we're waiting on the resting of the venison i'm going to make

00:43:37that beautiful gremolata you've got flavors of lemon you've got garlic and parsley and tarragon

00:43:44so we don't want too much oil in here we still want this to kind of hold up a little

00:43:48bit

00:43:51it should be big big big flavor

00:44:02that looks beautiful gary

00:44:07and there we go panciared rodilla just your sauce and a tarragon gremolata

00:44:14i love the fact you've got that rich sauce that rich classic sauce but also with a

00:44:18tarragon that gremolata it's fresh and vibrant at the same time it's really clever

00:44:24it's fabulous that's a great skills test

00:44:28so gary you're going to keep an eye on things from the back room and we will see you back

00:44:31here

00:44:32for the tastings variant

00:44:35right it's time to meet our first chef let's do it

00:44:44mark is wearing he's so good isn't he uh you have to stay tuned tuesday night eight o'clock bbc

00:44:49one if

00:44:49you want to see how the contestants get on with gary's skills test um your favorite show i love it

00:44:55i used

00:44:56to nice i love it i think that skills test is really stressful yeah it is i can't even say

00:45:04skills test i have seen it literally stresses me out i know the idea of it it's like if someone

00:45:08was to say like do this shakespeare speech now it would make me really worried do you know what i

00:45:12mean yeah yeah do you want me to

00:45:15no we ain't got time uh but if you want to take signed later okay thank you uh still to

00:45:20come james

00:45:21elliot is zipping us to naples uh without his vegetable this time he's taking us uh he's making

00:45:26a street food uh dish that's impossible to eat without making a mess um what you want me to make

00:45:31at the end of the show will it be rafe's food heaven greek moussaka with a fennel salad or his

00:45:34idea of

00:45:35food hell savored jelly in a french wobbly brown egg website and have your say uh right dr salia make

00:45:43something viral we're making some a viral chicken so um basically this dish comes out of dubai i found

00:45:50out about it actually through a nurse at work um because we talk about food a lot obviously when i'm

00:45:57around and um i hadn't heard of it so i looked it up and lo and behold it's one of

00:46:01my favorite things

00:46:02and the kids love it too so that's good okay and they can call me my lady from now on

00:46:07there you go

00:46:07especially when i make them nice food so i start with ginger garlic and then i'm adding some dried

00:46:12limes yeah um which is a little bit unusual because most of the ingredients like cumin dried coriander

00:46:19fenugreek that i'm adding they're all quite south asian ingredients um but then the dried lime i think

00:46:25is where that sort of middle easterny influence comes from and then i've added um chili powder but i

00:46:30use a special chili powder which is kashmiri red chilies okay much milder than normal chilies give a

00:46:36really great red color um and then i've got two secret ingredients do you know what this is

00:46:41nope msg brilliant okay um we don't do this every day but once in a while msg hits the spot

00:46:48they've got such a bad rap for so long didn't it but it seems like things have turned around on

00:46:52ms absolutely a little bit not too much okay in moderation in moderation like everything in life

00:46:59including moderation in moderation um i've got papaya paste here now this is from a jar papaya paste

00:47:07is a really good trick to use um okay it basically has this chemical in it called papain which is

00:47:14a

00:47:14protease ie it breaks down proteins okay and so what it does is make your chicken really really really

00:47:21tender so once this is all mixed in all you need to do is add your chicken and marinate it

00:47:27it cuts down

00:47:27your marination time so a couple of hours maximum is you know what does the the papain in the um

00:47:33so

00:47:34where would you get i place so all asian shops have it on the shelf okay you can get it

00:47:38on the internet

00:47:38obviously right um or if you're really really committed you can actually get uh raw papayas and

00:47:44grate them um so same same yeah same same same same it's all got that enzyme in it but when

00:47:50you go to

00:47:50indian restaurants and the meat is like full off the bone tender that's that's why basically okay so i've

00:47:56got some that we've marinated already uh a nice hot pan and i'm gonna add my fat um i've got

00:48:03instead

00:48:04of oil i've got one of my favorite things which is ghee um i don't know why i did that

00:48:12so quite theatrical

00:48:14these days am i am i i guess so um i just love ghee it's such a lovely tasty sort

00:48:19of nutty fat

00:48:20and actually there's some really great british producers making ghee i was sent some from

00:48:25yorkshire a while back and you know obviously what you feed the cows is going to influence

00:48:31um the quality of your key as well and its flavor okay so well worth investing in a good one

00:48:38but lots

00:48:38of varieties available it's just clarified butter basically yeah right yeah how do you make it how

00:48:44do you make these i don't know how do you make it it's clarified isn't it yeah it's just clarified

00:48:49clarified butter the fuck the fucks are out of it so you take the milk solids out yeah okay okay

00:48:53so while

00:48:54i separate it and then skim yeah skim them off yeah so while i pop the chicken in here i

00:48:59don't

00:48:59want to move it too much because i want it to brown nicely on one side you're going to make

00:49:04the

00:49:04tomato salad for me yeah what's uh let's talk about what's in this i've got some fennel uh not

00:49:08fennel uh cumin seed toasted cumin seeds yeah a bit of salt um shallots uh what they call tomatoes

00:49:16cucumbers thank you so winter tomatoes are rubbish aren't they they are winter tomatoes are utterly

00:49:21rubbish rubbish i'm sorry i'm sorry they're good for us because they've got a bit of lycopene which is a

00:49:25nice antioxidant but i add two of my favorite things again a bit middle eastern we've got some date

00:49:31molasses for that sweetness okay and then um tamarind for sourness and a nice bit of salt in

00:49:38there as well um having tried this in rehearsal this this is delicious yeah not that that isn't

00:49:43this is very delicious like it yeah i'm very glad um and i think you need the tartness because the

00:49:49chicken is quite rich um so i think why yeah quite that's very rich it's very rich but in a

00:49:55good way

00:49:56yes um there's a creamy sauce that goes over this chicken so we've got to make that

00:50:00it's got cheese bear with me egg whites and cream it's a cooked egg white cooked egg whites okay it

00:50:07doesn't really taste eggy though i promise it kind of just gives it a protein structure and i think

00:50:14this sauce and it's sort of slight weirdness is what initially attracted me to this recipe and i had to

00:50:19try it and that's the thing about viral recipes isn't it they they kind of have something about them

00:50:25that make well they're saying about they're not always good but um not that this is this is delicious

00:50:31yeah i came out that came out wrong for this um i mean we'll talk about it later but it

00:50:38almost it

00:50:39becomes like curds it does it does yeah okay so sauce is sort of ready salad's nice and ready as

00:50:49well right let's talk about this uh rice let's talk about the rice so what i've done is um boil

00:50:55some

00:50:55rice up yep um with turmeric in the water so that gives it that beautiful bright yellow color and then

00:51:03you're going to melt some more ghee yep and then i've bloomed this saffron um have you bloomed

00:51:08saffron before i have bloomed saffron before but let's discuss it well um so you crush the saffron down

00:51:14a bit make it almost like a powder even finer than this if you want and then you put some

00:51:18ice

00:51:18cubes and let the ice cubes melt into the saffron and you've increased the surface area and you've

00:51:23basically got a really concentrated saffron solution but the ice is important as opposed to just water

00:51:28i don't know i think it is important because the persian grandmas say it is okay so let's not argue

00:51:35we can't argue with them at all in any way shape or form right so that goes in now yeah

00:51:40um but i

00:51:42suspect it's because when you overheat saffron it doesn't really taste all that nice surely

00:51:46if you put it in warm i mean warmth is going to kind of cook the flavors off so ice

00:51:52cold will oh

00:51:53i see i thought you were going to say it's going to extract the flavor yeah yeah that's that's what

00:51:57yeah okay what helen i don't know i'm in two minds here i don't know i don't know i don't

00:52:03want to overthink

00:52:03this it's fine you do it in hot water the rest of us will do it in cold water okay

00:52:08so this chicken

00:52:08ideally you want it to go a little bit more golden but turn it all over nice and golden

00:52:14add a touch of water to create a little bit of sauce and then you just top it with this

00:52:18um with

00:52:19this uh creamy creamy mixture i'm not even going to call it eggy because it really doesn't taste eggy at

00:52:25all um it's curious though it's curious yeah it's curious it's curious good not curious bad okay

00:52:31and you just spread it over um and do you know what it's curious eggs cheese and and garlic and

00:52:38cream

00:52:38cream yeah um and i what i'm going to say is my husband tried this and he said there's too

00:52:43much

00:52:43garlic in it and he's what do you say to him he's wrong he's wrong okay did you pull that

00:52:48expression

00:52:48yeah i did actually he still loves me it's fine okay so yeah he hasn't won master chef has he

00:52:56no true

00:52:58do you still watch it oh god i thought you're talking to rave um yeah still watch it i'll watch

00:53:05it with you on it yeah definitely why not let's get that in the oven oh sorry okay chop chop

00:53:12how long terrible um about 20 minutes until you get a lovely golden sort of brown crust um like

00:53:20forming over the top okay and then we are going to just plate up nicely so we've got all that

00:53:26buttery

00:53:27saffron rice um i like that kind of family style service so we're going to go in with the lovely

00:53:33rice

00:53:33at the bottom there we go oh that saffron deliciousness coming out and then we can pile

00:53:42on that gorgeous really intentionally tangy salad on the side here so lots of people have tamarind

00:53:48lying around at home because they've used it for one recipe and then after that they don't really

00:53:52know what to do for it but you know use it in salad dressings it's a it's a winner really

00:53:57right

00:53:58you want to bring the chicken over here can you see that lovely creaminess that's formed

00:54:02there it's absolutely stunning honestly it really is delicious it is salt over the top

00:54:08uh if you want to make dr salia's uh viral to buy chicken viral at home uh non-infective non

00:54:14-infective

00:54:15viral chicken uh you can find it at bbc.co.uk forward slash saturday kitchen or scan the qr code

00:54:21below

00:54:21it and it'll take you straight to a recipe and i just had to put pomegranates because because i like

00:54:27the zhuzh do you want some of the uh what's it let's have a little bit of that gorgeous creamy

00:54:31sauce over the top yes my friend go for it lovely this this is delicious thank you absolutely delicious

00:54:39so there we have it chuck it up there let's get a nice shot of that right remind us what

00:54:44it's called

00:54:44it's called ifa chicken dubai viral chicken uh on a bed of saffron rice and a tangy tomato salad

00:54:52delicious what are you about to do

00:54:54uh right so what have we got here health stuff so we've got a non-alcoholic aperitif

00:55:11here sparkling it's called botivo which you might have come across before so this it's in a normally

00:55:19you can buy a bottle and you mix it with soda or tonic or sparkling water whatever you want it's

00:55:23quite a pretty glass bottle have you seen that it's the one exactly they've just bought it out in cans

00:55:27which i think is just such a brilliant move because it's literally just pour it in it's done for you

00:55:33so you've got the botivo in there soda and a bit of citrus so the it was founded by a

00:55:40guy who used

00:55:41to make up batches of it when he he did drinks at parties and this was his non-alcoholic offering

00:55:47and people kept asking for it so eventually they did scale it up but it's still made in batches so

00:55:54it's you know it's it's probably all natural it's only 50 calories a can no alcohol delicious what i really

00:56:01love is that kind of vinegaryness to it like that's the apple cider vinegar dr salia which i know that's

00:56:07good that's good for us right that's old that's very gut health it's very gut health yeah so it's

00:56:12three pounds fifty for a can which i think is a good price as well this is delicious this is

00:56:15delicious

00:56:16it's good really good thank you and that chicken is so tender so that's from the papaya paste that's

00:56:21from the papaya paste yeah i mean you can buy meat tenderizer powders as well but they really

00:56:26don't work as well as the papaya paste doesn't as appealing as papaya paste yeah exactly um but that

00:56:33is that is absolutely delicious it is delicious i was i was like well really cheesy kind of cheesy

00:56:39chicken cheesy eggy topping but it's it's sort of it's like curds yeah delicious curds absolutely yeah

00:56:45well the salad's amazing as well yeah good right thank you really nice girl look at us uh right let's

00:56:51pop around tonight jealous now and she's whipping up a salmon salad that she says is a staple at casa

00:56:55lawson

00:57:15there are days when i want a big bowl of something cozy and others when i want something light but

00:57:20still luscious and i've got just the thing in mind i've got my avo need watercress everything else is

00:57:26back at the ranch

00:57:40my salmon watercress and avocado salad is a bit of a house special in casa lawson

00:57:45i make it so often i could probably make it in my sleep and i like to use wild alaskan

00:57:50sockeye salmon

00:57:51which naturally has this vivid hue and although it's in a frying pan i poach it

00:57:58on some spring onion to bring a bit of flavor to the poaching liquid and some black peppercorns

00:58:10the reason i use a frying pan is that you don't need much liquid which means

00:58:15it comes to a bubble faster and it cools faster so the flesh stays tender and doesn't overcook

00:58:25i want the sprightiness and brightness of some lime

00:58:41and i think you need to be bold with the salt

00:58:48i have devised the perfect poaching procedure for this

00:58:52i let the pan come to a bubble and once it does bubble

00:58:55i turn off the heat i turn the fish over and i let them stand in the pan for seven

00:59:01minutes works for

00:59:02me every time

00:59:06so it's bubbling now i do not want it to come to a rollicking boil turn off the heat

00:59:14and flip these over they do look a bit raw on the top but they will cook so gently as

00:59:22they stand in

00:59:23the water the texture will be soft and luxurious

00:59:30i like a bit of crunch in the salad so i add pumpkin seeds now i love pumpkin seeds

00:59:37anywhere and anyhow but toasted they really are wonderful it enhances their flavor and it brings

00:59:44out their nuttiness and smokiness and if i wait patiently i'll start hearing them pop

01:00:02oh they're going

01:00:07the noise reminds me of those little caps that my brother had when we were little and you

01:00:13flick them like that picked at them and they would pop like the pumpkin seeds

01:00:21i don't want them scorched obviously but i do want them to brown a little or rather

01:00:26go bronze among the green

01:00:31i'm gonna give myself the pleasure of a few more pops and then i'm gonna shake them out into a

01:00:38pan to cool

01:00:44beautiful

01:00:48the salmon's had its time i'm gonna peel away the skin although i love skin if fish is fried or

01:00:56grilled

01:00:57not when it's poached

01:01:02perfect

01:01:08and they can sit on the plate to get cool

01:01:18well i get on with my salad

01:01:21i want a tangle of watercress

01:01:24a bit of arranging

01:01:28and a few drops of raw unfiltered apple cider vinegar

01:01:34and i love the fierce pepperiness of watercress it's the perfect foil to the smoothness of the avocado

01:01:42and indeed the salmon

01:01:49i prefer just to spoon out curls of avocado rather than have it sliced rigidly

01:01:59getting rather camouflaged in there now the salmon

01:02:06see this is how i like to eat salmon still a bit bright coral within

01:02:16silky the texture

01:02:21i always go for cold pressed rapeseed oil here again it's got a pepperiness like the watercress

01:02:26although extra virgin olive oil would not be a bad choice

01:02:35crunch of pumpkin seeds

01:02:38this is the work of me in moments such relaxing way to cook fish i'm getting excited now

01:03:09it's

01:03:09yeah thanks argela right the website vote is closed and we're going to soon find out whether you voted

01:03:14for rave's food heaven or food hell uh right we're making uh meatballs

01:03:18yeah street food from naples straight out the back of nigella we're going to make meatballs nice

01:03:22okay how do we do it so this is a dish called uh a cruzitiello which is it's like the

01:03:29original

01:03:30meatball sub yep so this thing here this is the most important part of it this is called the

01:03:35spillettino okay like an italian baguette from naples okay and um so what we do is we wrang it in

01:03:40half so it's like a street food so it's super messy i'm feeling a little bit intimidated there's like

01:03:44michelin star food exotic partridge meatballs in a baguette fine something for everyone yeah

01:03:52something for everyone that's what we're taking hey so can we just mention this this is your the

01:03:57simple tomato sauce you are making like you put on your pizzas just classic tomato sauce so you just

01:04:01samazano tomatoes two like smashed garlic cloves yeah olive oil salt a little bit of water and

01:04:07just let that go for like an hour that's it yeah that's it that's it okay so you take your

01:04:10bread

01:04:11cut it in half then you you dig the middle out and then we're going to use the middle to

01:04:17make the

01:04:17breadcrumbs so in naples they put loads of breadcrumbs in their meatballs which makes them really juicy

01:04:23but it's also slightly helps with the cost because obviously they want to reduce the amount of meat and

01:04:27that was back in the day was their thing okay so so how did this come around so this meatball

01:04:32recipe

01:04:32so we have pizzerias and um you've got 29 got 29 pizzerias and then um i'm on a whatsapp group

01:04:40with all of our head chefs who are all from naples pretty much right can i just flag you know

01:04:45they can leave whatsapp groups now without your knowledge is that right yeah how have we found that

01:04:49i regularly leave whatsapp groups and now nobody knows oh you leave because in the back in the old

01:04:58days it was like mad okay i should probably check in on that because yeah not everyone did answer but

01:05:03basically basically it's an amazing resource for me because it's like it's like nona gpt so like i go

01:05:08on there and just go like hey guys i need a recipe for this can i just get all of

01:05:12you nona's recipes for

01:05:13this so this is i took all of their meatball recipes right and i've sort of condensed it down

01:05:19this is the ultimate okay this should be it okay so all meatballs from naples start the same way so

01:05:25start with ground beef yep and then traditionally it's just minced pork but actually one of the guys

01:05:29was like used salsicha so salsicha is a very specific kind of italian sausage nice got loads of

01:05:34that in it really chunky um and it is an absolute game changer because it just keeps them really juicy

01:05:39so half beef half sausage then we've got you've done the parmesan the pecorino's gone in and then

01:05:45this is just the middle of that bread but with the milk in it okay like that and then we

01:05:50do a pinch of

01:05:50salt oh can you also grate a clove of garlic in there as well yes just that one there yeah

01:05:55that's about

01:05:56right actually maybe just half that half that half that yeah so any unusual ingredients in these uh

01:06:01nona's recipes yeah there were some weird ones like a lot of them came back with um pine nuts and

01:06:06raisins okay

01:06:07yeah apparently that was like a serious thing so like yeah at least half of them but i wasn't

01:06:11sure about that yeah uh ricotta's big one one one person puts boiled eggs in their meatballs i get

01:06:16that really yeah there's boiled egg in lasagna as well yeah it's a bit like that sort of fried egg

01:06:21goes on anything boiled egg just put it in anything um and then yeah parsley as well but i left

01:06:27that out

01:06:27too i just think i think the meatballs should taste like meat so then we just squelch this all together

01:06:31and then the other big difference that they do in naples i don't really think they do in other parts

01:06:36of italy is um they're always ready to deep fry in naples okay yeah there's always in every house

01:06:41there's always a pot that's ready to go and so they deep fry their meatballs okay and it is okay

01:06:46that

01:06:46it's so crispy yeah it just like does the job all in one go there's no turning and it's just

01:06:50like super

01:06:50crispy the flavor is amazing so like this you serve these and they're in your restaurants we have done we

01:06:56have done we put them on a pizza funny enough oh okay so makes sense i've got a meatball tray

01:07:02so then

01:07:03we take some meatballs i'm just gonna make a few but um you boil them like this and then it's

01:07:08it's

01:07:08super easy you literally just and then just fry them and then you just deep fry them okay what could

01:07:12possibly go wrong deep fried meatballs so tell us how many times have you been to naples now uh i

01:07:17counted

01:07:18my last i went just before christmas and it was my 74th trip to naples wow so what are you

01:07:23getting out of

01:07:24each trip uh a little bit a little bit more streetwise a little bit wiser we have mozzarella

01:07:30supplies we have tomato supplies flour supplies over there and italians do business by meeting up so

01:07:35you've got to go like i have to go at least twice a year to go and meet the suppliers

01:07:39i have to go always

01:07:40a lunch always a lunch great lunch twice a year we take teams from all the restaurants we do we

01:07:45take 25

01:07:46of us out to naples and we just go and do the full tour they all come back uh mostly

01:07:51no comment

01:07:53uh and you know just don't really need an excuse to go out to naples and just go and find

01:07:56stuff i

01:07:57know i know what you mean right meatballs in so these literally just need like two or three minutes

01:08:01because they're going to finish cooking in the sauce so you're just doing the outside you literally just

01:08:05want to get that like golden glorious deep fried thing right let's move that over so that's just like

01:08:11that okay so then they appear in here so once they've come out of here they go into here

01:08:16um and what you're looking for i learned this word this week it's called hang on let me get it

01:08:21right papillare no papillare i mean none of us know which is a word i could have got away with

01:08:28that goodness um it's a very specific word which just means bubbling tomato sauce it's that little

01:08:33like pop pop pop kind of okay so that's what you want to see and you know your tomato sauce

01:08:36is done

01:08:37when the oils rise to the top and you've got that kind of split yeah it splits basically

01:08:42it is really interesting how cooking principles are so similar in different cultures so obviously

01:08:46coming from the south asian background we fry koftas before putting them in sauce yeah and the

01:08:51split with the fat in the sauce is is really important even though it's a marker of being

01:08:55cooked and it's actually the same isn't it yeah yeah exactly the same and you mentioned you mentioned

01:09:00was it when you were talking about blooming saffron like it's what the iranian it's what the iranian

01:09:04grannies say yeah yeah persian grannies okay don't question why we just do it just do it yeah

01:09:10side note those on their own are freaking delicious that's like a sort of little street

01:09:14thing they do as well nice okay good to know are you ready for the glamour yeah are you ready

01:09:19for

01:09:19how sophisticated this is going to be do you think this came before subway well i have absolutely no

01:09:25research about this up but like this recipe is at least 300 years old so yeah and that first group

01:09:30of

01:09:30italians that moved over to new york were a lot from naples so i think that meatball sub i think

01:09:34it

01:09:34started here probably this is the og so then you literally just you put a meatball in yeah all that

01:09:39and then

01:09:39you put another meatball in all that so where would you eat this so it's a street food they have

01:09:45little shops like little windows that you just go past and you like what they do is they just take

01:09:49a

01:09:49bit of paper they wrap it in paper and it's like like that okay so like that can you give

01:09:53me a little

01:09:54bit of just grated pums on over the top they just do a little pums on the top uh but

01:09:58yeah like quite

01:10:00often it's on the way to the football match napoli's an amazing football city because i think it might be

01:10:04the

01:10:04largest european city where they only have one football team so just everyone is pulling for

01:10:08for napoli which is awesome um so good they do yeah are they killing it they're all over it right

01:10:14show us how you eat this okay there's a there's a knack right so they have a thing in naples

01:10:20in

01:10:20napoli called akosha pert which means uh open legs wide wide legs basically right and uh

01:10:27stay with leave it it applies for a lot of things uh like but basically the idea is that there's

01:10:32so

01:10:32many street foods that are so messy and delicious that you have to like stand legs apart i'll show

01:10:36you so you go like this you take you take whatever food you're eating right it's down like that you

01:10:42lean over right and then it stops you getting food on your box fest trainers is that is that the

01:10:48thing

01:10:48oh right do you want to come and yeah that's what i do yeah let's get yeah come here it's

01:10:54in the holy

01:10:54trinity so it's there we go it is in the holy look at that i mean you've got lovely trousers

01:10:58on you've

01:10:58got lovely shoes i'm going to do this to protect my lovely highway do you want to put it over

01:11:03the

01:11:03nice lotion yeah go on i don't think i can look in your direction right now i can

01:11:12does it taste exactly like meatballs in a baguette yeah but the taste of the meatballs are great yeah those

01:11:18i have

01:11:18to say these meatballs we we did so many different recipes this is the ultimate one it's the salsiccia

01:11:22i have one just like this as well yeah because these are pre-sourced no they'll be right hang on

01:11:26let me give you one of these all right um that's lovely right so when we've got free hands what

01:11:33are we

01:11:33drinking so we have gone for a southern italian red with this one it made sense this is from campania

01:11:40well it's actually from little 8.99 originally from campania and it's uh the grape is alienico

01:11:47which is the speciality of this region because it's quite a thick skinned grape it likes heat

01:11:53and it likes volcanic soil so campania is the ideal place for it it used to produce reds with like

01:12:00they

01:12:00were chunky really really chunky but modern winemaking has calmed them down a little bit more so it means

01:12:06you just get lots of juiciness still earthy you know because it is alienico that's it's kind of

01:12:11trademark well you get the lovely juicy this is the red wine of campania they are super proud

01:12:16don't often find it here so this is a special parcel in little at the moment so you have to

01:12:21you know get it well get it get it was hot exactly um very nice wine this is delicious why

01:12:26don't we

01:12:27see more of this stuff here maybe it's so simple it's so delicious it's so simple yeah and you're

01:12:33right you don't you we don't get enough of it in our lives do we if i had 29 restaurants

01:12:36i'd be

01:12:36doing this come on the three of us will go open you need a shallow shop and you eat it

01:12:41sexually

01:12:41like that yeah everyone's a meatball shop right we're gonna assume by now that you've voted for

01:12:47red food heaven and food out uh but first marcus warings here again uh he's having a dessert

01:12:52off in provence i'm off to the foot of les alpes natural park and hotel hamo de beau to meet

01:13:04head

01:13:04chef julie shape trained under alan de cass julie creates simple dishes inspired by childhood memories

01:13:11and her provencal roots which means she knows a thing or two about classic french cuisine and it seems

01:13:18she's already got the measure of me because she's challenged me to a cook-off pitting a traditional

01:13:25english pudd against a classic french dessert bring it on bonjour julie yes okay nice to meet you

01:13:34oh look we're ready yeah apples apples what are you making i make a clafouti clafouti i love a clafouti

01:13:42you like oh i do this is my grandma recipe really something very special for me because it was a

01:13:48good

01:13:48memories clafouti is a super simple dessert of cooked fruit covered in batter and baked in the oven

01:13:55but can it be my ultimate and unbelievably easy british classic i'm making crumble okay we're both

01:14:03using apples so it's an even playing field as far as the fruit is concerned and i'm confident that

01:14:09good old crumble can come out on top julie what is your what's your view of british puddings i didn't

01:14:15like sugar and i think it was yeah i didn't like too much and um i think it was a

01:14:21little bit sugar

01:14:21for me too sweet that's my taste okay that's really not what i wanted to hear we both start

01:14:29by frying off our apples in butter but for her clafouti it looks as though julie's already employing

01:14:35some tricks of the trade you put some butter in your dish and you've lined up with sugar that's like

01:14:39um like you do with the souffle yeah of course i put some sugar and butter butter like like they

01:14:46make

01:14:46a crust and when it was cooked and we serve very hot this crust was the best i don't know

01:14:54about the

01:14:54best but it certainly does sound good for her clafouti batter to flour julie adds eggs sugar vanilla pods

01:15:03and almond powder is the almond an optional or is it normal no it's optional i think it was better

01:15:10because it makes some crunchy when you're eating and the the flowy was not the same julie is pulling

01:15:17out all the stops but while she's letting her apple stay firm i'm breaking mine down to give the perfect

01:15:23texture to my fruit so for me the apple i'm going to cook those down until they just start to

01:15:29become

01:15:29stew the apple it was not too much cooking more and he's cooking more more yeah almost almost like

01:15:35a puree okay yeah yeah that was i think it was delicious but julie's going one better with cognac

01:15:45and that's it the french love a flambé yes of course they love they love theater they love a flambé

01:15:53we use some wood so why didn't you choose the flambé everybody in the in the uk knows how to

01:16:00make

01:16:00this this is great this crust when you're on the top soft underneath and crunchy on top this definitely

01:16:07wins the simple stakes that's the beauty of a crumble a handful of ingredients easy technique and a

01:16:14total crowd pleaser it's going to take some beating everybody loves it it's affordable you can use just

01:16:21simple apples you don't need expensive fruits i made this the first time was at school in my home

01:16:28economics class because it was just all about getting your hands in just great fun would you like

01:16:34some vanilla yeah you just need some seeds why not oh a little bit of french love there there we

01:16:41go

01:16:41with both dishes nearly ready all that's left to do is add the batter and my crumble this just goes

01:16:48on top

01:16:50right we are good to go and put them in the oven well i'm done yeah you're ready yes of

01:16:55course lead

01:16:56the way show me where the kitchen is after 30 minutes the classic french clafouti and traditional

01:17:01british crumble are ready smells good yeah it looks like good you happy i'm happy now the moment of truth

01:17:11first up the clafouti has julie delivered a fruity french classic to rival my crumble

01:17:22the almond yeah it's a nice touch and the apple with the cognac really really good it's interesting

01:17:30because that's the first time i think i've had this with almonds okay and i like it i think it's

01:17:35really good different now it's my turn right crumble time yes this is very simple big test so i

01:17:45brought a little bit of cream normally some ice cream or some custard try that there we go thank you

01:17:54so this is a really big moment for british puddings verdict it was the the combo that crusty

01:18:02and sweet it was very delicious i really like it success i was worried for a moment there when you

01:18:09put a touch of cream with it this is home comfort food yeah of course i don't think either of

01:18:13these

01:18:13are a winner and sometimes i think they're both perfect and perfect delicious and actually full of

01:18:18memory so thank you please to discover me this beautiful recipe i love it

01:18:29thanks a lot marcus uh you just can't get enough of him can you uh right time to find out

01:18:34what this

01:18:35food having a food help with rafe so rafe uh you love uh greek food masaka stuff like that uh

01:18:40you hate um

01:18:41uh savory jellies surely everyone does well apparently so thank you to everyone who voted 76

01:18:50six percent of you want to have masaka well i have to say uh i'm going to feed the wobbly

01:18:56jelly to

01:18:56the crew later because it is actually it is actually delicious uh right what are we doing uh here can

01:19:01you make me make me a salad tom thank you very much so you like fennel right i love fennel

01:19:07great i do i

01:19:08love fennel salad fennel salad there's a little dressing we've got feta oregano there's my glasses i think

01:19:12i've chopped off the ends of most of my fingers on the mandolin making a making fennel salads okay yeah

01:19:18awful things dangerous game uh right let's make uh so um so i've got some potatoes and some

01:19:28obi you made one of these i have they're they're quite laborious things to make though aren't they

01:19:32they're quite involved they're quite involved so i'm interested so you're because some people don't

01:19:36put potatoes and some people do well interesting you were having this chat so i was chatting to um

01:19:42to lovely uh help me out here crew uh who's um georgina hayden i saw georgina hayden the other day

01:19:50uh

01:19:50who's um actually a greek and she said uh yeah sometimes it's just aubergine yeah sometimes there's

01:19:57no potato and she likes to put courgettes uh in there as well um i think it's one of those

01:20:02sometimes it's

01:20:03beef sometimes it's lamb sometimes it's port mint sort of mixed with two so lots of uh lots of

01:20:08variations anyway i'm using lamb here um so right let's get this on can i get that of course cheers

01:20:14thanks very much right so while we make a masaka in about nine minutes uh tell us about your food

01:20:20because your your love of food is it is quite upscale it's quite posh well it's quite posh but also

01:20:27i i

01:20:28you know i i like a cheese and pickle sandwich as well you know it's i'm a man for all

01:20:32seasons when it comes to

01:20:33food i just like you know my favorite feeling in the world is to be at a table in a

01:20:37restaurant

01:20:37that you love with your favorite people having drunk a martini deciding what you're going to order

01:20:43wow that's all that thought i'm going to hold that thought but that to me is like you know that

01:20:48feels

01:20:48like pretty civilized stuff yeah and it feels really fun so i just i love going out to eat i

01:20:53love eating

01:20:53in the house i love i just love i love food what can i say so i'm in the right

01:20:56it's a great great thing to

01:20:58to do i i don't trust people who don't know food yeah me too so health speaking of martinis speaking

01:21:04of martinis so actually i've kind of cheated because you i know that your heaven drink actually

01:21:10is a martini is that right it is so if we were having a wine with this dish it would

01:21:15probably be

01:21:16a really nice cute red yeah but instead we've gone for a martini now i i know that you are

01:21:21very

01:21:21particular about your martinis and i know this because side note i had a lovely chat with your

01:21:27gorgeous mum on thursday who i met and she says that you are quite particular about how you do your

01:21:32martinis shaken is too diluted stirred it's not cold enough that's correct so we've gone for this

01:21:40clever little thing here which is called a freezer martini so this is made by a company called white box

01:21:45and it's made using porter's gin dry vermuth and a twist of lemon and you can keep these in the

01:21:51freezer because obviously they're not going to freeze and then you could these glasses were in the freezer

01:21:56beforehand so you really can just pour this straight in it's been done for you and add a twist of

01:22:03lemon

01:22:03now this is i mean the ratio is pretty punchy because these guys don't mess about but they make a

01:22:11really mean martini that's really that's really really good yeah because absolutely that because

01:22:14that's the thing is as you were saying i think it was the barman at dukes who invented the naked

01:22:19or

01:22:19direct martini which is neither shaken nor stirred yes so this is this is a really good version of that

01:22:24that you can just stick in the freezer it's no messing about so this uh from white box these are

01:22:28five

01:22:28pounds a can you know five pound martini made with really good raw ingredients as well so you've got

01:22:34your porter's gin in there but hopefully i mean if it gets past your taste it's really it's very

01:22:39really really good it's delicious fantastic yeah yeah i'll probably just have a few sips because

01:22:44it is the morning yes it is the morning yes but you're in saturday kitchen i am indeed yeah but

01:22:49who knows what time it is it's food o'clock delicious so you really get that whole kind of restaurant

01:22:57culture like you said talked earlier about getting dressed up enjoying martinis and so it's a real event

01:23:04i think it is an event yeah it's my favorite thing to do just the the the it's the ritual

01:23:08of it right

01:23:08it's a it's a ritual and ultimately it's about being with people yeah it's communal it's a thing

01:23:14that you do with other people although there is something nice to be you know going to a restaurant

01:23:18on your own as well it's just uh it's nice to feel nice a bar top i would i would

01:23:24choose if i get

01:23:25given the choice of eating at the bar so my favorite one of my favorite restaurants in london is called

01:23:28boco de lupo and sit up at the me and esther sit up at the bar there and eat and

01:23:33it really it feels

01:23:34special it's a great restaurant it's a great restaurant one of my favorite dining rooms in

01:23:38london i have to say oh yeah yeah because the room is is important right you know if the food's

01:23:42great

01:23:42yeah but the room's dead that like that like it makes a big difference yeah so have the atmosphere

01:23:46of the room is really part of the uh the holistic experience so i mean yeah so many so many

01:23:52places i

01:23:52think the chefs miss the trick in it's all about the food and the reverence of the chef and what's

01:23:56on

01:23:57the plate it's not i don't think it is well it's a combination you go to different things for

01:24:02different rooms for different things so you're going to go to a michelin star restaurant to be

01:24:06guided through your meal is really lovely but one of my favorite kind of menus is when you're in a

01:24:11restaurant and the waiters come over three times to ask your order but you're so involved in your

01:24:14mates you don't know what to order right and then you're forced to choose something on a whim that's

01:24:18a good menu to me yeah what i mean you go i'll just add that because you recognize it so

01:24:23there's that

01:24:24kind of meal but then there's a meal where you go to a beautiful michelin star restaurant and you're

01:24:27trying things you never tried before and and combinations so that you know there's a

01:24:31do you like to go to places where you know what's on the menu what's coming up yeah because i'm

01:24:37a

01:24:37yeah i do that you know that you although i'm not someone who if i haven't been i don't google

01:24:42it in

01:24:43advance you know people do that oh yeah i think that's pretty uh pretty boring i think it's nice to

01:24:48sort of be surprised by it yeah and and it's not you know nice to ask what is salsify yeah

01:24:56yeah no yeah so yeah it's so it's but again it's just theater so here you go so you're going

01:25:01in with

01:25:02the potato right okay so roasted off the potatoes and the aubergines and then we got the lamb mince i'm

01:25:07rushing this uh but so you stew the lamb mince uh red wine and the tomato paste tomato paste exactly

01:25:15exactly right uh love this really invested um bit of tomato red wine bit of stock uh what else more

01:25:23of

01:25:23these uh how's that salad coming it's good brilliant nice so what else you got going on at the moment

01:25:30right uh i'm currently playing the prime minister if you could believe it it's steven moffat's new show

01:25:34called um number 10 doing a better job yeah well i can't possibly comment on that and um and then

01:25:41at the moment on bbc i've got i do a show for apple tv yeah which has been acquired by

01:25:46the bbc called

01:25:47trying okay which is in its love that which we just did our fifth season thank you uh and that's

01:25:52the

01:25:52first two seasons are available free to air well for the for the bbc um license holders uh it's available

01:25:58for you guys now to watch so yeah it's a bit it's nice to be busy you know i've got

01:26:01four children

01:26:02and they all need feeding you got four kids i do yeah i know can you imagine wow what are

01:26:08there's

01:26:08ages uh i don't know 14 13 10 and 18 months oh wow quite a spread yeah glutton for punishment

01:26:19yeah geez yeah

01:26:21that's that's going to keep you working so is that a bit of parma it's a bit of pecorino well

01:26:25that's kind

01:26:26of salty uh saltiness right okay so that's it i mean spend a lot more time over it than i

01:26:31did

01:26:32uh do you put a bit of nutmeg in your bechamel oh i did yes yeah do you i do

01:26:37actually good

01:26:41you know too much i'll get on with this now look right

01:26:46look at that looks delicious it's that lovely crust around there that's what you want yeah see i was

01:26:50never kind of quite sure about masaka and then i revisited it i thought actually i do like that

01:26:54i like it when it just sets you've got that kind of creaminess yeah it's lovely um so when you

01:26:59were

01:26:59starting out i've got to ask you this question uh when you were starting out and you were kind of

01:27:02following your dad yeah uh is that is that that's a tough gig to do i don't think it's as

01:27:09tough as

01:27:09someone who doesn't have that advantage you know i i i'm always amazed at people who come at this

01:27:14industry from a standing start because you know i think a lot of people see this as a as a

01:27:18profession that

01:27:19other people do it's a bit like sport or something like that it's like so you know esther my partner

01:27:26um she came you know no one in her family was um in the business and that gave me an

01:27:32advantage so

01:27:33actually i i i marvel more at people that don't have okay family that do it because you know it

01:27:38was

01:27:38definitely an advantage for me um you know and you have to deal with a bit of comparison but that's

01:27:43all right he's a national treasure on my well absolutely and i'm and i'm very pleased to have

01:27:47an association with him you know thank you so much can i have a try this yeah you you tuck

01:27:51into that

01:27:51i'm gonna drink martini quickly really we're down in one do you know what i love a martini oh it's

01:27:58the

01:27:58best it's my new favorite drink have you tried that one but i'm new from like five years ago yeah

01:28:02i haven't

01:28:02tried it yeah very good oh yeah pokey isn't it yeah fantastic nice such clean flavors really nice

01:28:09really good oh sorry what i was lost in martini your bechamel is amazing yeah it's nice isn't it

01:28:14yeah lovely really fantastic good that salad is delicious yeah well done on the salad thank you

01:28:20given that i just chucked ingredients absolutely delicious stars for you that's what that is anyway

01:28:26cheers uh that's all for us today on saturday kitchen life thanks to tom salia james helen and of

01:28:30course wraith all the recipes from the studio on the website bbc.co.uk forward slash saturday kitchen

01:28:34uh right the winter olympics uh taking over so there's no best bites tomorrow morning

01:28:39uh but i'll be back here live next saturday with justin chang uh cocktail carmen and my valentine date

01:28:44nicholas exted so make sure you join us for some fun and fabulous food enjoy the rest of your weekend

01:28:49bye for now

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 06

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