S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 07: Matt Tebbutt, Justin Tsang, Niklas Ekstedt, Helen McGinn, Carmen O'Neal, Laura Smyth - video Dailymotion

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Watch S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 07: Matt Tebbutt, Justin Tsang, Niklas Ekstedt, Helen McGinn, Carmen O'Neal, Laura Smyth - EpicFilmsNarratives on Dailymotion

Transcript

00:00:01Good morning, love is in the air and in the kitchen, so whether it's date night, mate night or a

00:00:06table for one, we've got dishes guaranteed to make your hearts flutter. This is Saturday Kitchen Live.

00:00:32Hey, welcome to the show.

00:00:35Nicholas Ape said that Justin Chang are poised to prove that food really is the language of love with some

00:00:40heart-stopping dishes and we're raising a glass to romance with a drinks dream team today.

00:00:46Helen McGinn has irresistible wines and Carmen O'Neill is our Cupid of cocktails.

00:00:51Now our special guest today proves that sometimes you've just got to follow your heart.

00:00:54She's swapped the classroom for the comedy club and hasn't looked back, becoming one of comedy's fastest rising stand-up

00:01:00stars.

00:01:00She's now hitting the road to deliver laughs nationwide. Please welcome the brilliant Laura Smith.

00:01:09Enough. How are you, Laura?

00:01:11I'm very well. How are you, Matthew?

00:01:12I'm very well. You gave me some love hearts.

00:01:14Oh, I did. Don't.

00:01:16I'll be knocking those back. A little sugar high.

00:01:17Everyone will want to.

00:01:21Look at that.

00:01:23You've already got dressed up today.

00:01:25I have got dressed up. I'm in my little cartoon tuxedo dress and bringing the love in my handbag.

00:01:30Do you have that in your wardrobe, that bag?

00:01:32I've got several, thank you.

00:01:34What, heart-shaped, like that?

00:01:35Yes.

00:01:38This guy gets it.

00:01:40Okay.

00:01:40She's come with all the texture.

00:01:42I know, I like it.

00:01:43No, no, this is for, this is for, this was a special purchase for Valentine's, okay?

00:01:46That's very nice.

00:01:47But yeah, thanks for love hearts. That was nice and expensive.

00:01:49I've got halfway through mine.

00:01:50Surprise, surprise.

00:01:53See what's on the menu today.

00:01:55Nicholas, you're serving up a dish that typically you make to woo your wife.

00:01:59Yes.

00:02:00Today you're going to woo me.

00:02:01Is it going to work?

00:02:02I think, I mean, who, I think you love heart-shaped waffles.

00:02:06Is that what you're doing?

00:02:07Yeah, buckwheat.

00:02:08Did you just do that?

00:02:09Yeah.

00:02:09They're buckwheat waffles with a very melty, creamy cheese dip for the waffles.

00:02:17And then with gravat lax, of course, cured salmon.

00:02:20Nice, heart-shaped waffles.

00:02:21So it's like a valentine brunch dish.

00:02:25Nice.

00:02:25Yes.

00:02:26With melted cheese.

00:02:27Yes.

00:02:27Justin, thankfully, when all this romance nonsense is over, on Tuesday, it's Lunar New Year.

00:02:32Lunar New Year next week.

00:02:33Much more exciting.

00:02:34We're going to do a traditional steamed Cantonese scallops, and then we're going to have it on glass noodles, and

00:02:39the garlicky, really garlicky roasted garlic sauce.

00:02:42I said garlic three times.

00:02:43Garlic, garlic, go.

00:02:44I'm cooking three different ways.

00:02:45And I heard you two are having a little date tonight, so I would avoid it if I were you.

00:02:49No.

00:02:50We'll just both dive in together.

00:02:51Yeah, just both get in there.

00:02:52We both embrace the garlic.

00:02:53Triple garlic for Matt and Nicholas.

00:02:56Roses are red, violets are blue.

00:03:00We're sure to be drinking rosé with you.

00:03:02Hey.

00:03:03Nice.

00:03:04It's like they fed that in my ear.

00:03:05Isn't it just?

00:03:07Thank you for that.

00:03:08Yes, we have got rosé.

00:03:10Yes.

00:03:10Yes, we've got bubbles, and we've also got a sherry from a little town by the sea.

00:03:15Very excited about that.

00:03:17I mean, it sounds cryptic, right?

00:03:19Clactam.

00:03:22How did you get?

00:03:24And Carmen, you're creating the ultimate cocktail masterclass for us to get everyone in the Valentine's spirit.

00:03:32Yes, it's for pals, gals, mates, get you guys around the kitchen counter, and it's easy things that you're going

00:03:38to have in your kitchen cupboard.

00:03:39I'm going to show you how to measure, and we're going to do a little game, and Nicholas is going

00:03:43to make you something, you're going to make Nicholas something.

00:03:45We're going to see who does it better.

00:03:47I'm loving your top, but I'm giving, like, line dancing vibes.

00:03:50My Canadian tuxedo.

00:03:51Is that what it is?

00:03:52Yeah.

00:03:52Yee-haw.

00:03:53What?

00:03:56What is a Canadian tuxedo?

00:03:58Um, double denim.

00:03:59Oh, OK.

00:03:59Yeah.

00:03:59Oh, like this.

00:04:00And me.

00:04:01And him.

00:04:02It's like this.

00:04:04Should we get on the show?

00:04:06Laura's.

00:04:06Laura's?

00:04:07Laura's.

00:04:09There's loads of us.

00:04:11Seeing double with love hearts.

00:04:12Laura, it's the love hearts.

00:04:12It's not too many love hearts.

00:04:13Now, Laura, the viewers are in charge of what you would get to eat at the end of the show.

00:04:17Yes.

00:04:17Food heaven, food hell.

00:04:18What's your idea of food heaven?

00:04:19Well, food heaven at the moment, I'm really into a bit of whitefish, a bit of cod.

00:04:22I like a little bit of broth.

00:04:24I'm just sort of, just, I'm just such a little girly girl, you know?

00:04:27I just, like, eat really light now.

00:04:28Um, but, that's me.

00:04:31A little calorie deficit.

00:04:33Um, so that's me.

00:04:35All right.

00:04:36Yeah.

00:04:36Hell?

00:04:37Hell, right, is catfish cauliflower.

00:04:39Cauliflower trying to...

00:04:40You know what I mean.

00:04:41Anyone who's been on a dating app knows what I mean.

00:04:43Cauliflower pretending it's something else.

00:04:45OK.

00:04:45Cauliflower pizza.

00:04:47Oh, that's like, you know, like catfishing?

00:04:49Catfishing.

00:04:49I got it.

00:04:50You're not a steak.

00:04:51Yeah, don't pretend.

00:04:52You're not a hamburger.

00:04:52Yeah.

00:04:53And you're certainly not my boyfriend.

00:04:56So, cauliflower masquerading as something else.

00:04:58Yeah, I just think it's exhausted.

00:05:00It's...

00:05:00Bless it.

00:05:01Got it.

00:05:02Yeah.

00:05:02Got it.

00:05:02OK, well, there you go.

00:05:03What Laurie gets to eat at the end of the show is down to you guys at home.

00:05:06Will you go for her food heaven?

00:05:08A Middle Eastern take on the current brothy rice social media trend, which I learned about

00:05:13this week.

00:05:14If so, I'm going to pour a spicy harissa and pomegranate molasses broth over fragrant cinnamon

00:05:18and preserved lemon rice topped off with harissa grilled cod, coriander and some spring

00:05:23onions.

00:05:23Yummy.

00:05:24Yummy, brothy rice.

00:05:25Or will it be a triple threat of her food health?

00:05:27So, we're going to combine pizza with cauliflower and mozzarella.

00:05:31We're going to make a cauliflower pizza base topped with a fiery tomato sauce, four cheeses

00:05:35including mozzarella and smoked mozzarella.

00:05:38Oh, that's...

00:05:39Yummy.

00:05:39No.

00:05:40No, it's not.

00:05:40Log on to the website now where you can view the terms and privileges you notice and have

00:05:44your say.

00:05:45Right.

00:05:46Make me a dish.

00:05:47Let's go.

00:05:48Let's do heart-shaped waffles.

00:05:49Let's go.

00:05:51Okay.

00:05:51So excited about this.

00:05:53Finally, I get to...

00:05:54Hang out with me.

00:05:55Hang out with you on Valentine's Day.

00:05:58Because we've had 25 dates, but we haven't had one on Valentine's Day.

00:06:01You've done this show 25 times?

00:06:03Yeah, I think so.

00:06:04Okay.

00:06:04Something like that.

00:06:05They could...

00:06:05I wouldn't call it a date as such.

00:06:07Really.

00:06:08So, we're going to make my favorite waffle.

00:06:12It's a buckwheat waffle.

00:06:13Right.

00:06:13And it started out with actually a recipe for the restaurant for the gluten-free guests.

00:06:18Because buckwheat is naturally gluten-free.

00:06:22Did not know that.

00:06:23And then everyone liked it so much that we just made it for everyone.

00:06:28And so, I like Swedish waffles.

00:06:31I mean, they're usually sweet, but this is a savory dish.

00:06:34And when I make my waffle batter, I start with making like a meringue.

00:06:38So, whip, egg whites, and sugar.

00:06:41And was that the salt?

00:06:44No, that was the sugar.

00:06:46Right.

00:06:47And you do...

00:06:48What's the matter with you now?

00:06:49Change this.

00:06:50I started...

00:06:50Have you messed it up?

00:06:51Yes, but it was a small messed up.

00:06:53There's nothing wrong.

00:06:55All good.

00:06:55I mean, let's go.

00:06:56Let's hope this foams up, because that's what you're asking.

00:06:59No, but it was sugar.

00:07:00I was just lucky.

00:07:02It was.

00:07:02Yeah.

00:07:03That's not really salty.

00:07:04No.

00:07:04I mean...

00:07:05We're all good.

00:07:06Plow on.

00:07:07And then, I add a little bit of starch to this.

00:07:12Okay.

00:07:13To the meringue.

00:07:15I love you.

00:07:16So, a waffle's big in Sweden.

00:07:18It's not something I associate with Sweden.

00:07:19I associate it more with Canada.

00:07:21Absolutely.

00:07:22But you know we are cousins.

00:07:24We are.

00:07:25Yeah.

00:07:25Why?

00:07:25We've decided I need to come visit.

00:07:28Yeah, yeah.

00:07:28No, Scandinavia and Canada are cousins.

00:07:30How's that?

00:07:31Cold, ice hockey is the main sport.

00:07:33Outdoors.

00:07:34We're all calm.

00:07:35We're cool.

00:07:36Who's better at ice hockey?

00:07:38Canada.

00:07:41So, I've made your...

00:07:42But it's not over yet.

00:07:43We haven't played yet.

00:07:44Okay.

00:07:44Yeah.

00:07:44It's at the Olympics now, so.

00:07:47Right.

00:07:47So, this is the bechamel, right?

00:07:49Yes.

00:07:50It's the bechamel with extra amount of cheese.

00:07:53And to make...

00:07:55If you have time, when you make a bechamel, it's really nice to hand-blend it as well.

00:08:00With a hand-blender, with the cheese.

00:08:03What?

00:08:03You get it super smooth?

00:08:04Super thin.

00:08:05Yes.

00:08:05Okay.

00:08:06Yeah.

00:08:07I don't know if we have time.

00:08:08So, what cheese would you...

00:08:09We've got a strong cheddar here, haven't we?

00:08:11Yes.

00:08:11So, I thought it was going with a British shredder cheese.

00:08:14But in Sweden, I would go with a Western botten, a northern Swedish shredder.

00:08:19Okay.

00:08:19So, you need quite a lot.

00:08:20So, this is going to be the base of this.

00:08:22It's almost like a fondue-y thing.

00:08:26You think of like a raclette.

00:08:28Raclette.

00:08:28A Swiss dish, but with a bechamel on top.

00:08:34Got it.

00:08:35Yeah.

00:08:36Got it.

00:08:36Okay.

00:08:36So, here we have the batter for the waffles.

00:08:39Did it actually work?

00:08:40And then...

00:08:41It did work.

00:08:41I'm going to add a little bit of maple syrup in there as well.

00:08:44Into the...

00:08:45Oh, into the batter.

00:08:47Oh, is that contrary?

00:08:48So, maple syrup in the batter for you?

00:08:50The more maple, the better.

00:08:51Yes.

00:08:52Right.

00:08:52So, that's done.

00:08:54You saw the maple lollipops I did on my Instagram.

00:08:57Yes.

00:08:57The Canadian...

00:08:58What's it called?

00:08:58It...

00:08:59I actually...

00:08:59Well, it's making like maple lollies.

00:09:02So, you take...

00:09:02You pour hot maple syrup onto slats of ice.

00:09:07And it hardens.

00:09:07And you roll them.

00:09:08And then, Nicholas just sprinkling them with salt in it.

00:09:11Wow.

00:09:11Oh, yeah.

00:09:13How's Sweden?

00:09:14It's pretty cold at the moment.

00:09:15It's very cold.

00:09:15It's the coldest winter in 16 years.

00:09:18Oh, wow.

00:09:18So, where I'm from, it's from in northern Sweden.

00:09:21We had for New Year's Day, we had minus 34 Celsius.

00:09:24Oh, my word.

00:09:25Yeah.

00:09:25Really?

00:09:25It's very cold.

00:09:26Is that why you're in London now?

00:09:27Yes.

00:09:28It's like the tropics here for me.

00:09:30I brought shorts and everything.

00:09:33So, why have you moved?

00:09:34Do you need to rest that batter?

00:09:36You move on to a different way.

00:09:37You rest it overnight is always good when you do pancakes or waffles.

00:09:41Oh, really?

00:09:41Yeah.

00:09:42Why is that?

00:09:42Because of the...

00:09:43Because the gluten, or now it's no gluten, but the dough matures and it grows up a little

00:09:49bit and it just tastes better.

00:09:51Okay.

00:09:51I don't know all the chemistry.

00:09:52You can ask Heston Blumenthal.

00:09:54Okay.

00:09:55So, this is how you always make your lovely wife?

00:09:58Yes.

00:09:59Your lovely, very successful wife.

00:10:00Yes.

00:10:01Lovely, successful wife, a writer, and when we are always working very well.

00:10:06And when she always asks me to cook something for her, and Valentine's is always heart-shaped

00:10:11waffles.

00:10:12And then this is gravad lax, probably one of the most famous Swedish dishes there are.

00:10:18It's actually gravad means buried, as buried as someone or something.

00:10:23Oh, I didn't know that.

00:10:25I didn't know that.

00:10:26Yeah.

00:10:27And gravad lax, you can... I mean, every house in Sweden has their own recipe for this.

00:10:32Like, you make it with spices, but the most important thing is you have sugar and salt,

00:10:36same amount, and then you cure it for at least 24 hours.

00:10:39Right.

00:10:40And you can put a little bit of weight on top as well.

00:10:41And then you wash it off after.

00:10:42Yes, you wash it off afterwards.

00:10:44And then I put... You're going to like this.

00:10:46Spirit.

00:10:47You can put gin in there, but I put aquavit, of course, because there's a lot of spices in

00:10:52aquavit.

00:10:53So, usually I start with putting the spirit on the fish, then the spices.

00:10:59Okay.

00:10:59What spices you got?

00:11:01I got...

00:11:03Juniper.

00:11:04Juniper and white pepper.

00:11:05Do you have to have it fully covered?

00:11:08Does it have...

00:11:08Yes.

00:11:09So, no pink showing to make sure that it...

00:11:12Exactly.

00:11:13Fully covered and quite a lot of spices.

00:11:15The more, the better.

00:11:16And you skin on or skin off?

00:11:18I always use the skin on.

00:11:19You do, yeah.

00:11:20How come?

00:11:21Because I cure it for a little longer.

00:11:23Okay.

00:11:23And then the fish stays together more better and less liquid comes out when you use it.

00:11:29The skin off.

00:11:30Should we talk about this?

00:11:31So, yes.

00:11:33Thinly sliced cheese.

00:11:34Yeah.

00:11:34Raw cheese at the bottom.

00:11:36Yeah.

00:11:36Not cooked cheese.

00:11:37And then the bechamel and then grill it, right?

00:11:39Yes.

00:11:39Okay.

00:11:39There we go.

00:11:40Till it blisters.

00:11:42Are you enjoying the Winter Olympics at the moment?

00:11:46Yes.

00:11:46I mean, I used to...

00:11:47Because you're like really into your snowboarding and stuff, aren't you?

00:11:49Yes.

00:11:49I used to compete in snowboarding.

00:11:51Did you?

00:11:52Yes, as a kid.

00:11:54And I competed for quite a long time and I loved it so much.

00:11:57And so the snowboarding now, of course, I watched every second of it.

00:12:04I watched the halfpipe.

00:12:04I was doing a sexy lane.

00:12:06I don't know if anyone was playing.

00:12:06Did you watch the halfpipe?

00:12:07Oh, my God.

00:12:08The halfpipe.

00:12:09Yeah.

00:12:09With Scotty James, they are screaming.

00:12:11Bless Scotty.

00:12:12Oh, I watched it.

00:12:13Missed the last hit.

00:12:14Heartbreaking.

00:12:14I was laughing at him.

00:12:16No, I was just joking.

00:12:18They've got no sense of mortality.

00:12:21That is not human, what they're doing.

00:12:22Yeah, it's incredible.

00:12:24And I mean, the height they do like five meters over the pipe and the pipe is four and a

00:12:29half meter high.

00:12:29So it's like nine and a half meter up in the end.

00:12:31Yeah.

00:12:32Did you see, Nicholas, did you see we won our first gold?

00:12:34Yes!

00:12:35Gold, Britannia!

00:12:36Yeah, great!

00:12:37First one in 14 years.

00:12:3917 years.

00:12:40That was so cool.

00:12:41Skeleton, which is the coolest out of all the sports as well.

00:12:45I mean, it looks nuts.

00:12:46Yeah, that's wild.

00:12:47I mean, what do they hurtle down at like 90 miles an hour or something?

00:12:50Yeah, it's crazy, isn't it?

00:12:51I mean, that takes a lot of nerve.

00:12:54So, grab at lax, all the spices are on, and a lot of dill, that's the secret.

00:12:59I mean, like, loads.

00:13:00Plenty, loads of dill on there, not parsley, dill.

00:13:03It's very important and quite roughy.

00:13:06Why is he catching strength?

00:13:09I'll just say anything.

00:13:10You're like, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,

00:13:13no, no, no, no, no, no, no, no, no, no.

00:13:17Yeah, so these are the beautiful heart-shaped offals.

00:13:21Yeah.

00:13:22Do you think Matt's going to like them?

00:13:23I don't think so.

00:13:25He's lost interest.

00:13:26The minute you mention your wife, he's switched off.

00:13:29I feel the second fiddle here.

00:13:31Is that enough?

00:13:32Do you want more?

00:13:33Oh, that's beautiful, Matt.

00:13:34You happy with that?

00:13:34So nice.

00:13:36It's all right.

00:13:38It's stunning.

00:13:40Right, let's put that.

00:13:41I can't think of a better valentine than spending it with you, Matt.

00:13:44Right?

00:13:44Yeah.

00:13:45So what's your wife doing today, then?

00:13:48Why is that funny?

00:13:49She's not watching telly, that's fine.

00:13:52Did she watch you?

00:13:53No.

00:13:55Never.

00:13:56Well, sometimes.

00:13:58Right, hang on.

00:13:58So, right, watch it off.

00:13:59You can do what you like, Matt.

00:14:00Yeah?

00:14:01Yeah.

00:14:05What else is going on in your world?

00:14:06How are the restaurants?

00:14:07The restaurant, I mean, I'm in between London and Stockholm.

00:14:11It's this season right now, it's fun, but you need to cook quite a lot,

00:14:15because, I mean, there's not a lot of ingredients.

00:14:18I mean, spring is around the corner.

00:14:20Yeah.

00:14:20But you need to really focus.

00:14:22That's why I think this type of dishes that I'm doing in the restaurant now,

00:14:25I'm going to put this on the menu next week.

00:14:26Are you?

00:14:27Yeah.

00:14:27What, all over?

00:14:28Yeah.

00:14:29So, like, melted cheese, waffles, seafood is really nice at the moment.

00:14:34Okay.

00:14:34Lobsters and langers, scallops are really good at the moment.

00:14:36So, you need to, like, really, you can't rely on, like, all the products you need.

00:14:41But, Nicholas, your restaurant is full every night, isn't it?

00:14:44So, the fact that Valentine's is on a Saturday, you, is, I mean, it might have been better on, like,

00:14:50a Monday.

00:14:51Yeah, absolutely.

00:14:52I mean, luckily, it's changed every year, right?

00:14:55A Saturday is the worst day to have Valentine's Day as a restaurateur.

00:14:59Because, yeah.

00:15:01Are you turning tables?

00:15:02Yeah.

00:15:02But Monday and Tuesday, that's the best.

00:15:04That's the best.

00:15:06Yeah, it's a bit of a quiet night, isn't it?

00:15:08Yeah.

00:15:08That's right.

00:15:09Nobody talks.

00:15:11On Valentine's Day or in general?

00:15:13And it almost is like the dinner, it's like, let's get over, let's get this done, let's get back.

00:15:18Are you talking about you two now?

00:15:19Who are you talking about?

00:15:20Yeah.

00:15:20Well, you know, well, just, you know, some of us are quite flirty, aren't we?

00:15:24If you want to make Nicholas's wonderful waffles, heart-shaped waffles at home, first of all, you need a maker,

00:15:29and then you can find the recipe at bbc.co.uk forward slash Saturday kitchen,

00:15:32or scan the QR code here, and it'll take you straight to this dish.

00:15:35Do you want some dill?

00:15:36Yes.

00:15:38Come here.

00:15:38Where's it gone?

00:15:40What have you done with it?

00:15:40I put it all on the fish.

00:15:42Ah, brilliant.

00:15:43Okay, so dill is optional.

00:15:45Yeah.

00:15:47Remind us what it's called.

00:15:48Okay, so this...

00:15:49Do you know what?

00:15:49This never works out in real time like it does in rehearsal.

00:15:52Okay, no.

00:15:53Everything you do in rehearsal is completely different to what you do in real life.

00:15:56Yeah, because I want to surprise you, and it's date night.

00:15:59Don't surprise me.

00:16:00What?

00:16:01What have we got?

00:16:02Okay, so this is buckwheat waffle, naturally gluten-free, with gravat lax and melted cheese.

00:16:09At last.

00:16:10Beautiful.

00:16:16Brilliant.

00:16:17Brilliant.

00:16:17That was so good.

00:16:18That was so slick.

00:16:20Right, Laura.

00:16:21Wow.

00:16:22Here's some fishy cheese.

00:16:23That's so...

00:16:24Goodness me.

00:16:25That was a strong start.

00:16:26Well done.

00:16:27Yeah, thank you.

00:16:27Like that, like that.

00:16:29Let's begin.

00:16:30We've got drink.

00:16:31Yeah, brilliant.

00:16:31What have we got?

00:16:32So with this, with the whole brunch vibe going on here, because I'm assuming this is the perfect

00:16:37Valentine's brunch as well, you could just start with this.

00:16:40When you're getting up late.

00:16:41Yeah, when you're finally in.

00:16:42As soon as you melt cheese, it's brunch, right?

00:16:45Exactly.

00:16:46So, but melted cheese and champagne, well, bubbles is a really good option.

00:16:51Yeah.

00:16:51But a more affordable take is, so if you want something similar but cheaper, let's face

00:16:57it, we all do, this is a Cremon de Bourgogne, from, this is, one's from the Co-op, £10, and

00:17:03the reason it's the most similar, really, to champagne, is because it's got two of the same grapes that you

00:17:08get in champagne are in this as well.

00:17:10Pinot Noir.

00:17:11Pinot Noir, exactly.

00:17:12And you've got your cheese.

00:17:15A couple of other grapes in there as well, but basically, because it is made in the same

00:17:19way as champagne, you get that rich, a bit of richness, a bit of toastiness, but you

00:17:23also have the freshness to cut through, because that is very rich.

00:17:26Yeah.

00:17:27So, yeah, the perfect thing to go with this, I think.

00:17:31How's it?

00:17:32You all right?

00:17:32You all right with that?

00:17:33You went straight into the melted cheese, Carmen?

00:17:36Mm.

00:17:37This is, oh, yeah.

00:17:38Good, isn't it?

00:17:39Yeah.

00:17:39Do you know what?

00:17:40I have to say, you've done some, a lot of different dishes on the show.

00:17:43That's the best thing you've ever made.

00:17:45Thank you!

00:17:45You've done things with, like, lumps of coal into cream.

00:17:49Yeah.

00:17:50What else have you done?

00:17:51His burnt chocolate was very good.

00:17:52You've done a few weirdness dishes.

00:17:54Meat, chocolate, meatballs.

00:17:55David, that was nice.

00:17:57Can you keep it simple?

00:17:58This is delicious.

00:17:59Thank you very much.

00:18:00And I'm happy when it's our date night as well.

00:18:03Right?

00:18:03You really pulled it out of the bag?

00:18:05Yes.

00:18:05I like this.

00:18:06It's so good.

00:18:07Can you say, um, melted cheese is better for you?

00:18:10Yes, it's healthier.

00:18:11That is not a medical fact.

00:18:14Nobody take that on board.

00:18:15That's so good.

00:18:16Just not true.

00:18:18Always.

00:18:19Melted cheese is super healthy.

00:18:21Yeah.

00:18:21It's such a liability.

00:18:23Yeah.

00:18:24See, cauliflower would be nice in that.

00:18:26Yeah.

00:18:26Call the university of Switzerland.

00:18:28So you're okay with cauliflower?

00:18:30It's just when it's pretending to be...

00:18:31To be something else.

00:18:32Yes.

00:18:33Yeah, but I get your point.

00:18:35Because there was this time, you know, when all chefs wanted to, like, do cauliflower...

00:18:39For vegetarians or vegans, they wanted to make, like, cauliflower steaks or cauliflower fish.

00:18:45So that's over now.

00:18:46It is over.

00:18:47It's over for all of us.

00:18:48Justin, remind us what you're doing in a bit.

00:18:50Why don't you stop eating cheese?

00:18:51Traditional steams, Cantonese scallops.

00:18:54All right.

00:18:54We'll put it on a bed of glass noodles and then got a sweet soy and a really garlicky triple

00:19:00threat garlic sauce.

00:19:01Sadly, Carmen, you're allergic to scallops, so you can't have any of that.

00:19:04So I just watched.

00:19:06It smells good.

00:19:07Don't forget, you're in charge of what I cook at the end of the show.

00:19:10We really go for Laura's idea of food heaven, smoky harissa cod with a comforting spice broth.

00:19:15Or her idea of food hell, cauliflower-based pizza loaded with cheeses, including a double dose of mozzarella.

00:19:21Log on to the website now and have your say.

00:19:23Right, let's catch up with Rick now, and he's preparing for Pancake Day with a Malaysian street food classic.

00:19:28Take a look.

00:19:29So good.

00:19:36What I like about Georgetown is that your mind could easily slip back into the days of pith helmets, tiffin

00:19:43and gin slings.

00:19:45But next minute, you're in a bustling market.

00:19:49I really think that Penang is the food capital of Malaysia.

00:19:54Eating out is so cheap and the variety so immense.

00:19:58I just find things like this totally fascinating.

00:20:01I mean, who would have ever dreamt up this way of cooking rice noodle pancakes?

00:20:07What he does is just ladle some rice batter onto a cloth, which is on a hot, steamy surface.

00:20:14And then he's sprinkling some sweet pork and prawns on it.

00:20:23It's really interesting the way he turns it out onto this oiled surface.

00:20:29It just peels it away.

00:20:31You see, that just peels it away from the cloth and producing this really, really light, lovely breakfast dish.

00:20:40This is a Cantonese dish, qi chong fun, and named rather prosaically, I think, after its strong resemblance to the

00:20:48small intestine of a pig.

00:20:49This chap learnt his trade working in a dim sum restaurant, and having perfected the art, he did what any

00:20:56self-respecting Cantonese would do, set up his own stall.

00:21:01The dish is finished off with a stock flavoured with sweet soy sauce.

00:21:04Because a lot of the breakfast that you can have in these hawker stores is either deep fried or shallow

00:21:10fried.

00:21:10It's quite fatty.

00:21:11So this is particularly in favour with those people who want to lose a bit of weight.

00:21:17Like me.

00:21:19Early the next morning, I met up with a Malaysian food writer, Faye Koo, whose passion in life is the

00:21:25street food of Penang.

00:21:27Hi, Rick.

00:21:27How do you do?

00:21:28Very nice to meet you.

00:21:29Faye was extremely keen for me to know about her Chinese origins,

00:21:32and wanted to show me the family clan house in the heart of Georgetown.

00:21:36Are you getting ready?

00:21:37Yeah, yeah, yeah.

00:21:38OK.

00:21:39Wow!

00:21:40This is it.

00:21:41Do you like it?

00:21:42Blimey.

00:21:43It's been recently restored.

00:21:44I mean, it's just amazing.

00:21:46Look at all the stuff on the roof.

00:21:48Yeah.

00:21:49So this is a clan house?

00:21:50It's a clan house for the Koo's.

00:21:53My name is Koo, and essentially this is my clan house, although because I'm a female.

00:21:58You're not short of a bum or two.

00:22:00Well, you know, there are a lot of Koo's around.

00:22:02Koo's a sort of communist smith in the UK, I suppose.

00:22:06So are all your ancestors there?

00:22:08Well, technically, it's very patriarchal, so it's sexist, you know?

00:22:13What?

00:22:13My father's in there, my brother's in there, all their names are on the board,

00:22:17but I am a girl, so I am not in there.

00:22:20Get away.

00:22:21I know.

00:22:21It's shocking, but there you go.

00:22:23Well, I'm blown.

00:22:25She took me to her friend's house to cook the fish head curry.

00:22:27She said her kitchen was far too modern, so she thought I'd prefer a more traditional setting.

00:22:33You know, despite my mother's best efforts, I sort of graduated from the school of peasant cooking technique.

00:22:39Well, same here, Faye.

00:22:40So I'm quite happy with that.

00:22:42She insisted on using a ready-made curry powder.

00:22:45You sprinkle that onto fried onions and add other spices.

00:22:49I can smell, I think it's fennel seed, I'm sure there's fennel seed.

00:22:52Yeah, there's definitely fennel, there's cumin, there's turmeric, there's a bit of galangal.

00:22:56All right, coriander seed?

00:22:57Coriander seed, yeah, yeah, all that sort of stuff.

00:23:00All the good things that go into local curries.

00:23:03And this was followed by tamarind juice, shallots and okra, or ladies' fingers as we know them, and chopped tomatoes.

00:23:11And when we're ready for it...

00:23:13Maybe the fish.

00:23:13Oh, yeah, that's fish.

00:23:14I've got to season the fish.

00:23:15Hang on.

00:23:15Do you want me to do it?

00:23:19Ow!

00:23:20I just caught my fingers on some teeth.

00:23:22OK, Rick, keep going on here.

00:23:24Let me stand back.

00:23:26What are you worried about?

00:23:26I'll just throw the whole lot in, but...

00:23:28Hey?

00:23:29I wouldn't worry about it, because you're worried about getting a splash in your blouse and everything.

00:23:34OK, I'm just going to throw in the bird chilli, which, as you know, is pretty lethal, especially the seeds.

00:23:41And that's exactly how I like them.

00:23:43When making a curry, what's the point of compromising?

00:23:46It's got to be the whole chilli.

00:23:48I've added some curry leaves, a little extra water, and then some fresh coconut milk.

00:23:53This was made in the market this morning.

00:23:56You know, talk about east is east and west is west.

00:23:59Mention fish head curry to a westerner, and they look at you most strangely.

00:24:03But here, it's king.

00:24:06Is it good?

00:24:07It's very good.

00:24:09It's miraculous.

00:24:10No, I'm not. Taste it.

00:24:11OK, I'll have a go.

00:24:12It's miraculous.

00:24:13I mean, there is so much flavour in there already.

00:24:16And by the time...

00:24:17Oh, my God, yeah.

00:24:18I mean, one thing that occurs to me, this is probably the world's, the place to go in the world

00:24:23for fusion cooking, isn't it?

00:24:25Because you've got...

00:24:25It is, yeah.

00:24:26...complete fusion between, you know, Chinese, India, Malay.

00:24:31Well, Nonya is great proof of fusion cooking before fusion cooking was invented in the west, you know?

00:24:37When the Malay and the Chinese, you know, when the Malay and the Chinese, you know, started, like, getting a

00:24:40little bit fresky and they got together, they created their own culinary subculture.

00:24:44And that was fusion already because Malay cooking and Chinese cooking was fused together to create a cooking that had

00:24:50its own distinct identity.

00:24:52And that's Nonya, or Paranakan cuisine.

00:24:55So, yeah, fusion, definitely.

00:24:57We have a lot of examples of fusion cooking here.

00:24:59Fusion city.

00:25:01Being a connoisseur of fish, I was, of course, very keen to try the eyeballs.

00:25:06It's kind of like crumbles off the, crumbles off the book.

00:25:09Here it goes with the eyeball.

00:25:18It is, as I thought, like eating a jellied eel back home in London.

00:25:22A jellied eel.

00:25:22Yeah.

00:25:23And the thing that really I understand about it is it's very fatty.

00:25:27It's got a lovely, lovely sort of viscous taste to it.

00:25:31And the actual ball right in the middle, you can't eat.

00:25:34It's just like a piece of...

00:25:35Solid.

00:25:36Yeah.

00:25:36But I am a fan.

00:25:39Quite partial to it.

00:25:39Yeah, I am.

00:25:40Fantastic.

00:25:41There's three more in there for you.

00:25:49We're eating love hearts.

00:25:50Sorry about that.

00:25:51Right.

00:25:52Nicholas, Carmen have Valentine's covered and Justin's serving up something delicious for Lunar New Year in a bit.

00:25:58But there's one date missing, do you know what?

00:26:01There's one thing I think we've missed in this.

00:26:03It's Pancake Day.

00:26:05It's Pancake Day on Tuesday.

00:26:06Right?

00:26:07The most important day of the year.

00:26:09I think, Tom, would you agree?

00:26:10Yes.

00:26:11Definitely.

00:26:12I love a duck pancake.

00:26:14Do you?

00:26:14But I'm not doing those today.

00:26:15I don't like a duck pancake.

00:26:17What?

00:26:17No.

00:26:18If I'm asking, okay.

00:26:20Anyway, just saying.

00:26:21Do you not?

00:26:21Because my kids like them.

00:26:23And that takes up about half of the Chinese takeaway budget.

00:26:26Fair enough.

00:26:27It's expensive.

00:26:28However, do you like a fingers crispy pancake?

00:26:31Do I?

00:26:32Do you remember those?

00:26:33I do remember those.

00:26:34From the 80s?

00:26:34They are off the 80s.

00:26:36But my mum was a proper good home sort of chef.

00:26:40She's a good resourceful sort of woman.

00:26:43Your biggest fan, by the way.

00:26:45Really?

00:26:45What's her name?

00:26:46Jennifer.

00:26:47Jennifer.

00:26:47Is she watching today?

00:26:48Of course she is.

00:26:48Hi, Jennifer.

00:26:49Jen.

00:26:50Can I call her Jen?

00:26:50Call her Jen.

00:26:51Yes, you'll love that.

00:26:54Can I call you Daddy, Nat?

00:26:58I just winked and clicked to you about it.

00:27:00I'm so sorry.

00:27:01It's worried in my head.

00:27:02It's not like that.

00:27:03That's what I like.

00:27:05I'm just saying, Matt, are you trying to make Nicklaus jealous or what?

00:27:09He's like, you mean.

00:27:10He said, man, Jen over yourself.

00:27:12I'm like, my mum's in a love triangle.

00:27:14Yeah, her mum will be sweet.

00:27:16You have to choose.

00:27:18Don't make me choose, Nicholas.

00:27:20Don't make me choose.

00:27:21Shall I tell you how to make these?

00:27:23Yes, please.

00:27:23Right, so beef and onion.

00:27:26Beef, onion and cheese.

00:27:28Crispy pancake.

00:27:29Yes.

00:27:29Right, so onions, garlic, beef.

00:27:32Into that.

00:27:34So low and slow, do lots, you know, spend ages over it.

00:27:38Tomato puree.

00:27:40Tomato ketchup for the sweetness.

00:27:43A bit of smoked paprika.

00:27:44A bit of spice.

00:27:46Worcester sauce.

00:27:47Bosh.

00:27:48That goes in there as well.

00:27:49Stock cube.

00:27:50Can I chop something for you?

00:27:51Nah.

00:27:53What else?

00:27:55Bit of...

00:27:56You don't like you're all dressed up going out.

00:27:58Hello.

00:28:00It's Valentine's Day.

00:28:02Valentine's Day.

00:28:03I can't say it.

00:28:04Oh, my God, it's Valentine's.

00:28:05I, um, well, I thought it was just a cute little...

00:28:08Yeah, it's very nice.

00:28:09Sorry for making the effort.

00:28:10We appreciate and love the effort.

00:28:13Thank you, Carmen.

00:28:14Right.

00:28:15Anyway, cook that down half an hour later.

00:28:19That's what it looks like.

00:28:20Wow.

00:28:21Right?

00:28:21Yeah.

00:28:22And we'll get on to your chat in a minute.

00:28:24Then, so then you need to make some crepes, right?

00:28:27Yeah.

00:28:27Not pancakes.

00:28:28Yeah.

00:28:28This is where the fun bit comes in.

00:28:30So, normal pancake recipe.

00:28:32Here we go.

00:28:33This is the pancake recipe there.

00:28:35Normal, normal, normal.

00:28:36And then we basically fill them.

00:28:37Stick a bit of cheese in it.

00:28:39Crimp it.

00:28:39Then we're going to put it in a pané.

00:28:41Flour, egg and crumb.

00:28:42Yeah.

00:28:42Chill them in the fridge until they set.

00:28:44And then lob them in a fryer.

00:28:46So you just crimp them.

00:28:47Nothing sticks them.

00:28:48Bit of egg?

00:28:48That's the bit.

00:28:49That's the bit that you need to pay attention to.

00:28:51Okay.

00:28:52So we're going to brush them with egg.

00:28:53And then in the fridge it sticks.

00:28:56If you were to throw it in straight away.

00:28:57Well, thank you for pointing this out.

00:29:00If you were to do it straight away, they would just fall apart.

00:29:02You can do them through the oven.

00:29:04I just think just like fried food.

00:29:07Yeah.

00:29:08I know it's not as healthy.

00:29:10I've never met anything fried that I didn't like.

00:29:13Yeah.

00:29:14But this is.

00:29:15Give them cauliflower.

00:29:16Oh.

00:29:17This is.

00:29:17I want mine a pakora.

00:29:19Or something like that.

00:29:20A what?

00:29:20A pakora.

00:29:21A bargey.

00:29:23Bargey.

00:29:24But, yeah, this is nostalgia, isn't it?

00:29:27This feels really fun nostalgia.

00:29:29This took me right back.

00:29:30Yeah.

00:29:31To the 80s.

00:29:32Yeah.

00:29:32Watching Grange Hill on a little nest of tables.

00:29:36Why don't you?

00:29:37Why don't you?

00:29:38Do you remember the nest of tables?

00:29:40Yeah.

00:29:40Did you ever remember those?

00:29:41I've got one.

00:29:42My condiments.

00:29:43I'm going down here.

00:29:45I had mayonnaise.

00:29:47Yeah.

00:29:48Friglitz mayonnaise.

00:29:49A little pre-tea snack.

00:29:51Oh.

00:29:51Finder's crispy pancakes.

00:29:53Wait a minute.

00:29:53The living.

00:29:54Deep fry something and then you stick it in mayonnaise.

00:29:56Yeah.

00:29:57Nice.

00:29:58Jealous?

00:29:59Right.

00:30:00Anyway, I'm going to carry on doing this.

00:30:01You're going to tell us all about your tour.

00:30:02Oh, well, I'm going on tour again.

00:30:04Born Aggie.

00:30:05Is that you?

00:30:06That is me.

00:30:07You know, I had lots of ideas about what I might call the tour.

00:30:12It's a little bit about self-acceptance.

00:30:14Sometimes, you know, you can have therapy.

00:30:16You can have ice baths and then you just realise you've got the ump.

00:30:20Ice baths.

00:30:20Oh, whatever.

00:30:21I've heard men do that.

00:30:22Do you do that?

00:30:22I bet you do that, didn't you?

00:30:24Do you do ice baths?

00:30:25Yes.

00:30:26Of course, yes.

00:30:27Do you?

00:30:28Yeah.

00:30:29It's a great way to get rid of a hangover quick.

00:30:32Yeah.

00:30:32What it's like when you go skiing, you've got to be able to hangover, you go to the top

00:30:35of the mountain, one run.

00:30:37Kill of Cure.

00:30:38Do you know what else cures a hangover?

00:30:40A bloody man.

00:30:41Crispy pancake.

00:30:44Crispy pancake.

00:30:45Oh, meat and cheese.

00:30:47Deep fried cornish pasty.

00:30:49Right, I'm just going to drop these in now.

00:30:51So, yeah, it's called Born Aggie because I did an early sort of work in progress in South

00:30:55End and this woman, I talked about being Aggie, you know, Aggie.

00:31:00Aggressive, Aggie, aggravated maybe.

00:31:03And this woman went, oh, I'm Aggie.

00:31:06Did she talk like that?

00:31:07She did.

00:31:08Oh, okay.

00:31:08Deborah, I loved her, right?

00:31:09And I went, I went, me too, Deborah.

00:31:11And she went, I was born Aggie.

00:31:13And I went, well, I knew it.

00:31:15I knew that was the title of the tour, born Aggie.

00:31:17So, yeah.

00:31:18So, basically, she was a heckler?

00:31:20Oh, yeah, yeah, yeah.

00:31:21She was so funny.

00:31:22I love everyone in Essex, but she was so funny.

00:31:25I talked about how much I love my dog and she went, yeah, dog's my favourite.

00:31:28I love my dog more than my kids.

00:31:30And these two young women next to her went, Mum!

00:31:37Straight from the heart.

00:31:38Straight from the heart.

00:31:39I love her.

00:31:39And she just shrugged.

00:31:40She didn't care.

00:31:41Right, so this is the pané.

00:31:43You can see they're in here.

00:31:44So, that's it.

00:31:45Flower, egg, crumb.

00:31:45And then stick them in the fridge for about, sort of, 30 minutes.

00:31:48You should use a different hand for wet and dry.

00:31:51Nigella taught me that.

00:31:52Yeah?

00:31:52Yeah.

00:31:54And top tip for date night later.

00:31:56She knows what she's doing.

00:31:58Well, I'm not.

00:31:59Anyway, tell us more about your tour.

00:32:01Sorry.

00:32:02Well, yeah, it's fun.

00:32:03It starts in September.

00:32:05First date's in Lincoln.

00:32:06Right.

00:32:07And my London date, I'm doing the Apollo.

00:32:09Wow!

00:32:10Applause!

00:32:11Yeah, come on.

00:32:12I think that's a big deal.

00:32:13How long have you been doing this now?

00:32:15Oh, just about two months.

00:32:16No, nearly, just not quite seven years.

00:32:19So, I started pre-pandemic and then, about a year later, it all sort of, the whole world

00:32:23shut down.

00:32:24Remember that?

00:32:24And then, I, um, yeah, and then I quit work in 2021 to do it.

00:32:29Because you were a schoolteacher.

00:32:30I was a schoolteacher.

00:32:31I was an English teacher.

00:32:32So, like a proper job.

00:32:33I had a proper job.

00:32:34Lucky kids.

00:32:35They must have had fun there.

00:32:36Oh, how they laughed.

00:32:39I remember you, last time you came on, you were telling us about how you used to love

00:32:43the naughty kids.

00:32:43Oh, I do love the naughty kids.

00:32:45Yeah, because, yeah, I do love the naughty kids.

00:32:48I don't know if I said this last time.

00:32:50Tell us again.

00:32:51Oh, we'll tell you again.

00:32:52Why not?

00:32:52It's the 80s.

00:32:53Let's repeat ourselves.

00:32:54But the, um, a really lovely student that I taught, she comes to see one of my shows

00:33:00and she said, and she was always getting relocated.

00:33:03She was always in our office.

00:33:04I was ahead of here.

00:33:05Relocated.

00:33:06She couldn't sit in any lesson.

00:33:07Is that being sent out?

00:33:09Yeah, being sent out, you get relocated.

00:33:12And then, um, she'd sit there and she was just always doing it.

00:33:15And she reminded me, she came to one of my gigs and she said,

00:33:17Miss, you gave me the best advice.

00:33:19She said, you told me, don't worry, you're never going to be a good kid.

00:33:23Wow.

00:33:24But you're going to be a great adult.

00:33:26And she said, and that's the same, isn't she?

00:33:27Beautiful.

00:33:27And she's doing really well now.

00:33:29Some kids aren't cut out for school.

00:33:31To be kids.

00:33:31They aren't.

00:33:32They're not cut out for, they are great kids.

00:33:34Right.

00:33:34But they're not, they don't know how to do the school thing.

00:33:36To fit in.

00:33:37Yeah, exactly.

00:33:38Or not fit in.

00:33:39And they just don't want to listen to boring people tell them about, you know, like prepositional phrasing.

00:33:45You do, yeah.

00:33:46Yeah.

00:33:46Kind of, yeah.

00:33:48Old chefs.

00:33:49Yeah, I think we should let those children know that you can be a chef or a comedian.

00:33:52Yeah.

00:33:53Much more fun.

00:33:54Yeah.

00:33:55Misfits.

00:33:56Misfits.

00:33:57Yeah.

00:33:57Tell us about the, um, the, um, Prosecco mums that you get coming.

00:34:02They sound great.

00:34:03Well, I, I.

00:34:04I kind of know.

00:34:05My crowd.

00:34:05You know what, I love, the best thing about being on tour is, like, as opposed to being

00:34:09in the comedy clubs is you have your audiences and then, and I always say, most of my audience

00:34:13is like a sort of dysfunctional family wedding.

00:34:15You know, you can't pick out why they know each other, but I'm obviously the common denominator.

00:34:20But, one thing always kind of is a little bit of trouble on my audiences.

00:34:24They're my people, so I'm not dissing them.

00:34:27Yeah.

00:34:27But other Prosecco mums, you know, there'll be a front row gaggle of women that don't

00:34:31realise that I don't need them.

00:34:33They'll be out all day, kind of, brunch.

00:34:34They get too excited early.

00:34:36Yeah.

00:34:37Um, like me on the creme mum.

00:34:38Well, I have to say, I'm, I'm getting hard relate.

00:34:40Yes, of course.

00:34:42Sorry, is that a hard relate?

00:34:43A hard relate.

00:34:44A hard relate.

00:34:45Yeah.

00:34:45I've never heard this.

00:34:46Hard relate.

00:34:47Oh, that's a hard relate.

00:34:48You're not online enough.

00:34:49No, I'm not, is it?

00:34:50You're like, oh, lol, hard relate.

00:34:51I heard of hot minutes the other day.

00:34:53Hot minutes?

00:34:54What's a hot minute?

00:34:55Um, like.

00:34:56Quick.

00:34:57Yeah.

00:34:57I was going to say, it depends how old you are.

00:34:59Yeah.

00:35:00What else?

00:35:01Yeah.

00:35:02Yeah, there's all, there's all sorts of things like that.

00:35:06Which you can't think about.

00:35:07What am I talking about?

00:35:08Oh, the Prosecco mums.

00:35:08Prosecco mums.

00:35:09But what it is, they're on the front row going, oh, yeah, you're like that.

00:35:12And they just have this big conversation.

00:35:13You're like, babes, I'm trying to do this.

00:35:15Yeah.

00:35:15I'm trying to build tension.

00:35:17To the punchline.

00:35:19And they've done it already.

00:35:20Yeah, yeah.

00:35:20Well, no, they're just talking about what their mate Cheryl did.

00:35:24That's it.

00:35:25You should invite them into your show.

00:35:27You should just let them, ask them what they're doing.

00:35:29Would you let me in your kitchen?

00:35:30No.

00:35:33See why you like him.

00:35:35It's funny, isn't it?

00:35:36It's never loose cannon.

00:35:37It's true.

00:35:37It's hair.

00:35:38But I like him.

00:35:38I know, and he's shoulders.

00:35:40I know.

00:35:40He's a real man.

00:35:41He's Max.

00:35:42Look at the teeth.

00:35:44They're disgusting.

00:35:45Teeth like a great racehorse.

00:35:47Yeah.

00:35:51These are, these are, this is a bit, yeah.

00:35:53Doesn't he look like the fiendish pancake from the freezer?

00:35:57Yes.

00:35:57Back in the supermarket aisle of the 90s.

00:36:00Yes.

00:36:01Can I eat them?

00:36:02Yeah, be careful.

00:36:03Shall I take them over there?

00:36:04No, no.

00:36:04Stay here if you like.

00:36:05All for you.

00:36:06Oh, wow.

00:36:07Zerf.

00:36:08Nicholas, have you come across these before?

00:36:10Yeah, I mean, it's a Swedish company that makes them.

00:36:13Is it?

00:36:13Yeah.

00:36:14Whoa.

00:36:15But you don't eat them in Sweden.

00:36:16But they don't have them in Sweden.

00:36:17Well, I think they were exported to it.

00:36:21They come in parts and you have to put it together yourself.

00:36:25Small packages.

00:36:27Subdue the British.

00:36:28Right?

00:36:29Does that take you back?

00:36:30It's quite hot though.

00:36:31Is it quite hot?

00:36:32Mm-mm.

00:36:32No?

00:36:32It's all right?

00:36:33I've got asbestos melted.

00:36:34Okay, good.

00:36:35Good.

00:36:35Wow.

00:36:36Crispy pancakes, everyone.

00:36:38Crispy pancakes.

00:36:40Yeah?

00:36:40This guy.

00:36:43Happy?

00:36:44Would your mum be happy with that?

00:36:45Oh, slow down.

00:36:58What do you want me to make at the end of the show?

00:37:00Will it be Laura's food heaven?

00:37:02If so, I'm going to pour spicy harissa and pomegranate molasses broth over a fragrant cinnamon lemon

00:37:06rice topped off with harissa grilled cod, coriander, and spring onions.

00:37:11Brothy rice, as the kids are calling it.

00:37:14Or will it be a food hell?

00:37:15Please, God no.

00:37:16If so, I'm going to combine pizza, cauliflower, and mozzarella to make a cauliflower pizza base

00:37:21topped with a fiery tomato sauce, four cheeses, including mozzarella, and smoked mozzarella.

00:37:26The choice is yours.

00:37:28It's quite close, apparently.

00:37:29Please, no.

00:37:30Brothy rice is much nicer.

00:37:32Much nicer.

00:37:33Go and log onto the website and vote for brothy rice.

00:37:35Right, let's head to Newcastle now with Harry Bikis.

00:37:38And the Michelin-starred Kenny Atkinson is treating them to a fine dining experience with

00:37:43the help of some of his trainee chefs.

00:37:45Take it.

00:37:52Now for something special.

00:37:54We're off for a fine dining experience at the House of Tides, a Michelin-starred restaurant

00:38:00with a very particular ethos.

00:38:04So if you get the flowers ready as well.

00:38:06Yeah, they're all in a bottle.

00:38:07Chef patron Kenny Atkinson is passionate about encouraging and training young chefs.

00:38:12And that's fantastic for the future of the food industry here in the North East.

00:38:17All right, chefs?

00:38:19Hello.

00:38:20You all all right?

00:38:20So, yeah, welcome.

00:38:22Good to see you both.

00:38:22Oh, it's lovely to see you, Kenny.

00:38:24What I've seen this week, I mean, it's been a while since I've been up here.

00:38:27The produce and the food scene in Newcastle seems to be going bonkers in a good way.

00:38:33The food scene is changing now.

00:38:35It's become more diverse.

00:38:37And you look at some of the restaurants that are opening up in the North East and around

00:38:40Newcastle now is definitely raising the bar.

00:38:42I look at when I was 16, 17, there wasn't a lot or a lot of variety for me to

00:38:46work in

00:38:47the North East to become a chef at this level.

00:38:49So I had to go down South.

00:38:51So now we've created a restaurant like House of Tides.

00:38:54It's now a school of people to come through in.

00:38:57And what we can do now is keep the town in the North East.

00:39:00When we do dishes, we sit down, we talk about it, we eat it.

00:39:03Do we think it's right to go on the menu?

00:39:05Do we think it's sustainable to go on the menu?

00:39:07So everyone has a collective input.

00:39:09So it's not just me saying this is what's going to happen.

00:39:11It's very much a team based of how it's cooked, how it's served because of that.

00:39:15It keeps staff here longer so they're all feeling that they're a part of it rather than just as an

00:39:19employee.

00:39:19Absolutely.

00:39:20So the first thing I'm going to cook for you is a beautiful monkfish.

00:39:24We get this from Scarborough.

00:39:26So this is caught off the North East Coast.

00:39:29What we do with the fish, we obviously take it off the bone and we brine it so it almost

00:39:33seasons the fish.

00:39:34And then we're just going to roast it very classically in butter and oil.

00:39:38And young Ben's going to show us how that's done, Ben, aren't you?

00:39:41Yeah, right, right.

00:39:41Go on, go ahead.

00:39:43Roast that for about three to four minutes and then let it rest.

00:39:45So it really would cook it like a piece of steak.

00:39:47With the dish that we're going to serve it with,

00:39:49we're going to make a beautiful porcelain mussel volutiae, a very simple sauce.

00:39:53So as you can see now, Ben's got that butter nice and forming.

00:39:57Going to lovely baste that bit of fish, got a lovely nutty colour.

00:40:00I'll tell you what, Ben, you've done that before, son, haven't you?

00:40:02Yeah.

00:40:04And seeing, like, a young lad cook a beautiful bit of fish like that.

00:40:07That's perfect.

00:40:07It's just perfect.

00:40:08It's just so important.

00:40:10You seem so much at home here.

00:40:12Do you love it here?

00:40:13Yeah, yeah.

00:40:13Oh, yeah, it's really good.

00:40:15It's a good experience to get around where I'm from, really.

00:40:17So it's just, like, the sort of ingredients you get compared to other places.

00:40:22Like, I've worked places before where the ingredients just does, like, subpar most of the time.

00:40:26Right.

00:40:26And here it's just top quality every single time without a feel.

00:40:30So now the fish has been rested for about three to four or five minutes.

00:40:33So we want to treat it like a piece of steak, really.

00:40:36So you want to get it nice and red, like, medium red on the side.

00:40:39Lovely mussel and parsley sauce.

00:40:41So we make, from the fish bones of the monkfish, make a classical fish stock.

00:40:45A little bit of mussel stock in there as well, so we get a lovely sea flavour.

00:40:48And then we just blitz fresh parsley through it, so it's really fresh and vibrant.

00:40:53Top and tail of fish.

00:40:54Oh, look at that.

00:40:56So you want that beautiful rainbow effect.

00:40:58It's perfect.

00:40:59Opal essence.

00:40:59We don't need to season it, because it's already been brined.

00:41:02And also, because we're going to serve it with caviar.

00:41:04So we're going to be really generous.

00:41:07It pays to have friends like this, doesn't it?

00:41:09Oh, it helps.

00:41:11Just put on the plate like that, very simple.

00:41:13And then the sauce, you just want to pour it around, like so.

00:41:18Well.

00:41:20But the look of the dish as well.

00:41:22Oh, look at that fish.

00:41:24Right.

00:41:25And I think when you have a beautiful bit of fish like that, you don't want a huge amount

00:41:28with it, I think.

00:41:29It's about quality.

00:41:30It's so good.

00:41:31The balance with that caviar as well, because there's a cream to the end of the caviar.

00:41:34And the saltiness as well.

00:41:35And the saltiness.

00:41:35And the caviar was like the most delightful seasoning.

00:41:39But what the beautiful thing is, is young Ben, 21 years of age, been with me for three years,

00:41:45worked in the pub.

00:41:46He's now, he's just cooked that dish for you.

00:41:48I've just plated it up.

00:41:49Ben!

00:41:50Yeah?

00:41:5121?

00:41:5221, yeah.

00:41:5321, you've cooked the fish like this.

00:41:55That sauce is just seasoned so beautifully, man.

00:41:59Yeah.

00:41:59Absolutely.

00:42:00Superb.

00:42:01So I want to do another dish for you.

00:42:03Right.

00:42:03Shanty, do you want to bring everything over for us, please?

00:42:05All right.

00:42:05Thanks, Shanty.

00:42:06Oh, wow.

00:42:07So Shanty's been with us for 93 years now.

00:42:10She's 19.

00:42:10Been with us since she was 16.

00:42:12Have you?

00:42:12Local girl.

00:42:14Get in.

00:42:15How are you finding it, Shanty?

00:42:16Do you love it?

00:42:17Yeah, I do.

00:42:18I really love it.

00:42:19What we're going to do, actually Shanty's going to do this.

00:42:21We've got some Highland venison.

00:42:23Perfect in season now.

00:42:24Lovely.

00:42:25So we're going to do a tartare of it.

00:42:26A few things we've got.

00:42:27We've got some smoked ice beetroot.

00:42:29We have some chopped chives, lemon and thyme gel, just to bind it together.

00:42:33Some coal oil, which we're also going to dress the venison, give that lovely barbecue flavour.

00:42:37And then we've got some blackberry caviar.

00:42:40So this is not caviar what you think it is.

00:42:42Basically a blackberry puree that's been infused with gin, thyme.

00:42:46And then we've added ergot to it.

00:42:48And what we do then, we put it into little pipettes.

00:42:50And we pipe it into frozen oil.

00:42:54No chemicals.

00:42:55So it's a really good way of doing it.

00:42:57So Shanty's going to take this through.

00:42:58So we have the...

00:42:58All right.

00:42:59So we've got the diced venison.

00:43:01You smoke beetroot, just mix that through.

00:43:02Quite a bit of salt goes into it.

00:43:04Oh, nice.

00:43:08Coal oil.

00:43:12Just have a taste of that coal oil, guys.

00:43:14So we basically, we get all the coal off the barbecue and then drop it into oil and let it

00:43:18infuse.

00:43:19So it gives a sense of the venison.

00:43:21It almost feels like it's got a cooked flavour.

00:43:23Isn't it?

00:43:23Oh, that's awesome.

00:43:25Just a little flavour confound that just changes the characteristics of the dish.

00:43:30I don't think we've been in a kitchen where there's so many young chefs given such responsibility and guidance.

00:43:36So we make a beautiful lovage emotion.

00:43:38I love lovage.

00:43:39Freshness, freshness, earthiness.

00:43:41To continue that beetroot flavour, we have some golden beetroot, which we've just lightly pickled.

00:43:46Garnish the top.

00:43:47And then to finish off as well, we have some lovage crass.

00:43:51It looks too good to eat.

00:43:52It looks so terrible.

00:43:53But I'm going to eat it, though.

00:43:54So tuck in.

00:43:55What a treat.

00:43:56What a treat.

00:44:00The coal oil really works.

00:44:02It gives that lovely italic, almost cooked flavour to it.

00:44:05It is perfect.

00:44:07It's absolutely beautiful.

00:44:09Can't it look like, mate?

00:44:10Thank you very much.

00:44:12Thank you, everybody.

00:44:13It's so brilliant.

00:44:13It's really inspiring.

00:44:15Thanks for putting up with us and disturbing your service.

00:44:23Thanks, that boy.

00:44:24Still to come, Carmen O'Neill is shaking and stirring and setting the scene for the perfect cocktail date for

00:44:29me and my Nicholas.

00:44:32What do you want me to make at the end of the show?

00:44:35Will it be Laura's Food Heaven, Harissa Codd, brothy rice, which has taken the internet by storm, apparently, according to

00:44:40all the young people here.

00:44:41Or her idea of food hell, cauliflower pizza with a double helping of mozzarella.

00:44:45Log on to the website now and have your say.

00:44:47Right.

00:44:48What are you doing?

00:44:49I'm saying booze, cauliflower.

00:44:51It's called support.

00:44:52Yeah.

00:44:52We don't want to do that.

00:44:54Right.

00:44:55Much more fun than Valentine's Day.

00:44:56It's Lunar New Year.

00:44:57Lunar New Year is on Tuesday and I'm going to do my grandma's traditional steamed scallops.

00:45:02Awesome.

00:45:02And it's going to be on a bed of glass noodles.

00:45:04And I'm going to serve them nice and fancy in the shell.

00:45:08And I'm going to make a super garlicky sauce.

00:45:11Okay.

00:45:11Which is super versatile as well.

00:45:12It can go on anything.

00:45:13It goes really well with this.

00:45:15And we're just going to steam it.

00:45:16And then you're going to make a nice little pickled cucumber on the side of the little palate cleanser.

00:45:20Delicious.

00:45:20Right now, yeah.

00:45:21Get those into ice water.

00:45:22Okay.

00:45:23And then when you put the spring onions into ice water, they kind of like, they show up.

00:45:27Like we do.

00:45:27When we go in an ice bath, we go.

00:45:29Not him.

00:45:29And then.

00:45:30He's used to it.

00:45:30Not your Nicholas.

00:45:31Not mine.

00:45:32No.

00:45:33But yeah, so.

00:45:37Let's hope my wife is not watching this.

00:45:39Nicholas, you can stop me at any point if this is getting a little bit creepy.

00:45:42He gets bigger in an ice bath.

00:45:47I'm just going to smash the garlic.

00:45:51There's something really special with this garlic sauce.

00:45:54So what we're going to do is we're going to finely mince it.

00:45:56And then we're going to cook it in three different times.

00:46:00So one third is going to go in.

00:46:02We're going to cook that for about a minute.

00:46:03And that's going to be all like kind of roasted garlic, kind of like a deep garlic flavor.

00:46:08It's going to bring out the different notes of garlic.

00:46:09And then we're going to add the second third in just before we take it off the heat.

00:46:14And that's going to have like this just cooked garlic flavor.

00:46:16And then we're going to add raw garlic in.

00:46:18So when we spoon that on top of the scallops, you're going to get about three different garlic notes.

00:46:23So I apologize to your Nicholas after, you know, you have your date tonight.

00:46:27I love that this is fun.

00:46:30So is this a traditional sauce that your grandmother would have made?

00:46:33Yeah, yeah.

00:46:34So we go to hers every year.

00:46:36And the whole extended family, cousins, aunties, uncles, and she cooks this magnificent 10 to 12 course meal for all

00:46:45of us.

00:46:45She starts prepping days ahead.

00:46:47That's so cool.

00:46:49This would traditionally be like the second course.

00:46:52And we'd be full by the time we'd finish this.

00:46:54What do you start with?

00:46:55We start with a suckling pig and we serve it with like a sweet hoisin sauce, crispy skin.

00:47:00And then we go to this.

00:47:02Then we have lobster noodles.

00:47:03There's like duck pancakes.

00:47:06I'm just going to put these ones on now and they should steam for about four to six minutes.

00:47:10Don't want to overcook the scallops.

00:47:11No.

00:47:13And then, yeah.

00:47:13So then we go into like a whole steamed turbot.

00:47:16Oh my goodness.

00:47:17Steamed chicken.

00:47:18It basically...

00:47:19This is like a...

00:47:19It's all very symbolic.

00:47:20Spenny menu.

00:47:21The food is all about symbolism.

00:47:24So like noodles as well.

00:47:25Noodles symbolize long life.

00:47:27Never cut your noodles because it means you're shorter in your life.

00:47:31Scallops mean prosperity and money because the scallops kind of look like old gold or...

00:47:36Okay.

00:47:37So they say.

00:47:38So eat plenty of scallops.

00:47:39What year is it now?

00:47:41It's the year of the horse.

00:47:42Yeah.

00:47:43So the garlic's just gone in.

00:47:45Do you know what that means?

00:47:45Uh, I know what it...

00:47:47I mean, there's compatibility.

00:47:49Okay.

00:47:49So if you look up what you are...

00:47:52I'm an ox.

00:47:52You're an ox.

00:47:53Ching Wang told me this once.

00:47:55I'm a rooster.

00:47:57I'm a rooster.

00:47:57Oh, you snap.

00:47:58Yes.

00:47:59Roosters are the best.

00:48:00And apparently they're compatible with oxes.

00:48:03Really?

00:48:04Yeah.

00:48:04Oh, I've seen...

00:48:05Yeah, Nicholas.

00:48:06Nicholas, I'm stealing your ox.

00:48:08He was walking around calling himself the ox today.

00:48:11You're a horse.

00:48:13A horse.

00:48:14I'm just going to put the second, third in now.

00:48:17And take it off the heat.

00:48:19So then we have two different, uh, flavour notes of garlic in there.

00:48:23Okay.

00:48:23We've got the raw garlic.

00:48:24What I'm going to do, just dump the raw garlic into this bowl.

00:48:28And add a little bit of chilli.

00:48:30Is everyone okay with spice?

00:48:31Yep.

00:48:32Yeah?

00:48:32All good?

00:48:33All good.

00:48:34Sweaty ox.

00:48:37Sweaty ox.

00:48:38All right, guys, you don't need to share your nicknames.

00:48:43Sweaty ox.

00:48:44So chilli going in, and that's nearly done.

00:48:50Yeah, so then if you add all of these into just a bowl, these are the cucumber pickling.

00:48:55So we've got sesame oil.

00:48:56That's for me, right?

00:48:56Yeah, dark soy sauce.

00:48:57We've got vinegar, soy sauce, and sugar.

00:48:59Okay.

00:49:00Um, and then just going to pour this garlic.

00:49:03See, that's roasted.

00:49:04There's a few bits that are golden.

00:49:06That's just going to go into the raw garlic.

00:49:08So now we have three different garlic notes in here.

00:49:12We've got cooked, we've got just cooked, and we've got raw.

00:49:15We're just going to season that tiny bit of sugar and a tiny bit of salt.

00:49:19And that is your super trip and threat garlic sauce, which I'm just going to spoon onto these scallops.

00:49:27So essentially, we're just going to...

00:49:28That smells amazing.

00:49:29I mean, yeah, it's, like I said, I apologise if you guys have dates tonight, but...

00:49:33Who's doing what tonight?

00:49:34Carmen, what are you doing tonight?

00:49:35Uh, I'm going to have a date with my husband and my son on the couch eating pizzas on Friday.

00:49:41That sounds like every Saturday night.

00:49:44No cock, there will definitely be some alcoholic beverages.

00:49:47Okay, what are you doing, Laura?

00:49:48I have a big 40th birthday party to go to with my bestie and my podcast host, co-host.

00:49:56Carmen.

00:49:56Yeah.

00:49:57Lovely Carmen.

00:49:58She's having a big 40th birthday bash in a hotel, so we've only got a hotel room, my husband and

00:50:04I.

00:50:04Oh, so we are going to sleep.

00:50:11Or garlic fruit.

00:50:12Yeah, garlic.

00:50:13What are you doing with the neighbours later?

00:50:15We are, we are all going around to our neighbours, a whole gang of us.

00:50:18Yeah.

00:50:19So we kind of all get out of cooking individually.

00:50:21In fact, our poor neighbours have to do it for all of us, so thank you very much.

00:50:24Hanging out with the neighbours on Valentine's night.

00:50:26Who knew?

00:50:27Yeah, I knew.

00:50:28What about you?

00:50:29I'm working in my restaurant.

00:50:32As a restaurateur, we need to...

00:50:34Carry the...

00:50:36Our weight.

00:50:37You, what, you are?

00:50:38Yeah, we have to work.

00:50:39Because it'll be every restaurant.

00:50:41Yes.

00:50:41Yeah.

00:50:41It'll be full.

00:50:42Every restaurant's going to be full.

00:50:43I've just made a quick sweet soy sauce with sugar, oyster sauce, and I've just spooned

00:50:47a little bit onto the scallops, and then that's all going to steam.

00:50:50And those glass noodles are just going to soak everything up.

00:50:53And then we're also going to put this sauce on the table.

00:50:56Okay.

00:50:56So I'm going to add some chilli to make it chilli sweet soy.

00:50:59And if you want, you can just add...

00:51:00Laura, I heard your hell last time was scallops.

00:51:05Well, I...

00:51:06Look, I...

00:51:07There's no real food I don't like.

00:51:09This is my main problem in life.

00:51:11So scallops is just one of those things where I'm like, I wouldn't pick it.

00:51:15Yeah.

00:51:15I've never really had it...

00:51:16It's just, like, okay.

00:51:17Yeah, it's okay.

00:51:18Similar to lobster, though.

00:51:19You know, when you think...

00:51:20Sometimes with lobsters, the squeeze ain't worth the juice.

00:51:23Give me a prawn.

00:51:24They're getting smaller by the day as well.

00:51:27You're paying how much for...

00:51:28Right.

00:51:29Right.

00:51:29Well, I hope this changes your mind.

00:51:31I'm sure it will, because all those flavours, just triple garlic.

00:51:34You have me at triple garlic.

00:51:36My husband loves garlic, and he staves off a cold, but he calls it...

00:51:41He goes, I'm just...

00:51:42He'll have raw garlic.

00:51:43He says, I'm microdosing garlic.

00:51:45Oh.

00:51:46Just grow up.

00:51:50Yeah.

00:51:52Right.

00:51:52Let's talk through these, because there's lots of different cucumbers going on here.

00:51:56This is a little palate cleanser, but we've added...

00:51:58We've salted it and sugared it.

00:52:00Yeah.

00:52:00And that's going to draw out the moisture from the cucumber.

00:52:02It's kind of what you do with pickles anyway.

00:52:04It just draws out the moisture and makes it more crunchy,

00:52:08and it also allows the liquid, the pickling liquid, to soak in better.

00:52:14We've crushed some garlic in there, bay leaves, fresh bay leaves,

00:52:17none of that dried stuff.

00:52:19Are they no good?

00:52:20Well, I don't know about you, but I just don't really know...

00:52:22I never really knew what bay leaf tasted like,

00:52:23because I would always be using the dry stuff.

00:52:25It doesn't smell like anything, but then as soon as you find...

00:52:29Because you can find bay leaf bushes quite often.

00:52:32I'm a big fan.

00:52:33And all year round as well.

00:52:35Yeah, exactly.

00:52:35If you don't live in Sweden.

00:52:39But yeah, and then if you want it spicier, you can snap a few chilies and it's all good.

00:52:44Right, so these are...

00:52:45Yes, there we go.

00:52:46Wow.

00:52:47Let me turn that round.

00:52:49And you can see the noodles are soaked in.

00:52:51I'm just going to garnish it with these...

00:52:52Very nice curls, by the way.

00:52:53Yeah, thanks.

00:52:54So are you heading out on Tuesday to your...

00:52:58I'm actually seeing my family.

00:52:59My grandmother, unfortunately, hasn't had us round for a couple of years now.

00:53:02I think it's a lot of work for her.

00:53:04Yeah, I'm sure.

00:53:05But I say, you know...

00:53:05I mean, all those courses.

00:53:06Ten courses.

00:53:07Yeah, exactly.

00:53:07You know, the cousins...

00:53:08I wouldn't invite you around now.

00:53:08...the cousins need to fix up.

00:53:10I know.

00:53:11You know what?

00:53:12I'm going to host, and you can come round next year as well.

00:53:14Yeah?

00:53:14Yeah.

00:53:14All right, let's do that.

00:53:15Can I bring Nicholas?

00:53:16Yes.

00:53:17If you want to make Justin steamed scallops,

00:53:19invite his recipe at bbc.co.uk forward slash Saturday Kitchen,

00:53:22or scan the QR code down below here,

00:53:24and it'll take you straight to this dish.

00:53:25There you go.

00:53:26Honestly, this is delicious.

00:53:29I mean, it's...

00:53:29Absolutely delicious.

00:53:30It's exactly how you should start.

00:53:31It's one of the best dishes that I can't eat or touch.

00:53:34Yeah, you can't have any in it.

00:53:35I know, I'm sorry.

00:53:36That's incredible.

00:53:37Maybe we'll try to micro-dose after.

00:53:39Yes.

00:53:40No, no, we're not micro-dosing you

00:53:42something you're allergic to on live TV.

00:53:46That's not happening.

00:53:47Remind us what we've got here.

00:53:49So we have traditional Cantonese steamed scallops,

00:53:51garlic sauce and glass noodles,

00:53:53and then we have a pickled cucumber,

00:53:54a little palate cleanser,

00:53:55and a chilli sweet soy.

00:53:57Beautiful, mate.

00:54:01Amazing.

00:54:03Right, can you bring those over?

00:54:05Okay, Laura.

00:54:05Wow, they look incredible.

00:54:07They are delicious.

00:54:09Right, there you go.

00:54:10Don't get them near...

00:54:11Your grandmother would be proud.

00:54:13Do you need any spicy soy?

00:54:14Oh, go ahead.

00:54:15We'd like to take a whole one.

00:54:16Yeah.

00:54:17Yeah.

00:54:18Get that.

00:54:18Right, we've got a hell.

00:54:19Sherry.

00:54:20We have got a bone-dry sherry for this one.

00:54:24So this is from...

00:54:26Obviously, we're in Spain.

00:54:28We're down in the southwest corner.

00:54:31Very hot.

00:54:32And this town where this one comes from...

00:54:34It's...

00:54:35This is a manthania from La Gitana,

00:54:38from a producer called Hidalgo,

00:54:40who are one of the oldest producers.

00:54:42And because of its coastal location...

00:54:44Oh, right.

00:54:44It's like salty...

00:54:46It gives it a salty tang.

00:54:46Yeah, exactly.

00:54:47I can taste it.

00:54:47I don't usually drink sherry, to be honest, but...

00:54:49So it works really well with anything like this

00:54:52where you've got soy and seafood.

00:54:54Yeah, because you need that umami kind of fermenting.

00:54:57Exactly that.

00:54:58So you kind of match the saltiness and umami with the salty tang.

00:55:01Yeah, and some people are not sherry fans.

00:55:04I am a sherry fan.

00:55:05But...

00:55:05Being in context...

00:55:06I didn't know whether it would work with this.

00:55:08So this is 10 pounds for Majestic,

00:55:10so really great value as well.

00:55:11And a little goes a long way.

00:55:12And this means...

00:55:13You can also add these into, like, martinis

00:55:15or turn it into a spritz if you want to...

00:55:17Oh, that's what a great idea.

00:55:19Sherry spritz.

00:55:19Yeah, sherry spritz.

00:55:20Like a dirty martini sherry spritz.

00:55:22You're wrinkling your noses.

00:55:24Yeah, she looks dirty.

00:55:25How dirty is it?

00:55:28I like the sherry.

00:55:29It makes you feel retired.

00:55:31It makes the glass as well.

00:55:32I'm sophisticated.

00:55:36I'm going to get the scallop.

00:55:38How's scallop?

00:55:39No pressure.

00:55:39So good.

00:55:40Well, thank you.

00:55:42So, but steaming them is brilliant

00:55:43because you keep all those juices.

00:55:44Yeah, I mean, exactly.

00:55:45All the juices, that's the whole point of glass noodles.

00:55:47Just soak in those natural juices that come out.

00:55:49And how tired are you of, like, fried scallops?

00:55:52Exactly.

00:55:52Always fried, right?

00:55:52It's always the same, yeah.

00:55:53So this is, like, different.

00:55:54Yeah, it was so good.

00:55:55How was that, Laura?

00:55:56I know you were a massive fan of scallops.

00:55:58Mmm.

00:55:59Yeah.

00:55:59All right.

00:56:00So good.

00:56:01I can attire now.

00:56:02Out of this world.

00:56:03The noodles, are they, like...

00:56:04You're not having...

00:56:04I'm going to have that.

00:56:05Oh, no, I have one in rehearsal.

00:56:06Yeah, okay, good.

00:56:07Otherwise, I'd fight you for it.

00:56:08Because I haven't tried it with this.

00:56:10Oh, okay.

00:56:10Because I thought it was a bit strange, to be fair.

00:56:12No.

00:56:12Did you do it with it?

00:56:13Okay.

00:56:14It works.

00:56:14Okay.

00:56:15It's going to work.

00:56:16Right, let's go winemaking now with Marcus Waring.

00:56:20And he's proving Provence has more to offer than just Helen's favourite old rosé.

00:56:32I've been told about an organic farmer just outside of town who has really gone back to basics.

00:56:39In fact, he's taken simplicity to the next level.

00:56:44Pastian?

00:56:45Hey.

00:56:46How are you, Marcus?

00:56:47Bonjour.

00:56:48Enchanté.

00:56:50I've arrived just in time to help load the day's pick of apples onto his...

00:56:57Um...

00:56:59Tractor?

00:57:02Et voilà!

00:57:04You can carry.

00:57:06Ah, it's really.

00:57:07I've never seen anything like that before.

00:57:10That will do.

00:57:12Let's go.

00:57:15In a world of his own.

00:57:18Pastian is so committed to sustainability that he doesn't use any machinery.

00:57:23It actually looks quite fun.

00:57:26There's lots of holes in this.

00:57:28Yeah, no, there is.

00:57:30Where's the steering wheel?

00:57:31No, it's right side.

00:57:32Okay.

00:57:32And that's it.

00:57:33And if you want to go more, if you want to go fast.

00:57:36Ah.

00:57:38And how do I brake?

00:57:39No brake.

00:57:42And that's to get anyone out of the way.

00:57:48I feel like that geyser out of Chitty Chitty Bang Bang.

00:57:55Delivery complete.

00:57:57So, as we're in Provence, it's Bastien's traditionally produced organic wine that I'm interested in.

00:58:04Wow, it's very old-fashioned.

00:58:06It's very traditional.

00:58:07Yes.

00:58:07If I don't have any more electricity, I can...

00:58:10I can survive.

00:58:11Yeah.

00:58:11What wine are we making today?

00:58:13We do a maceration wine.

00:58:15White wine maceration wine.

00:58:17Okay.

00:58:18Perhaps we call that orange wine.

00:58:19Okay.

00:58:21So, macerating is where crushed grapes are left to ferment in their own juices and start to turn into wine.

00:58:28These ones have been in this vat for 21 days.

00:58:32Et voilà.

00:58:33But it's not quite what I was expecting to see.

00:58:37It has a look of olives.

00:58:39Yes, it can look like olives.

00:58:41I'll show you just to see how it's like the grape float and floating on the top.

00:58:49And what do you add to the grapes? Nothing?

00:58:51No, just because of the fermentation.

00:58:54Every day, during 21 days, I press by my hand the grapes.

00:58:59In here?

00:59:00Inside.

00:59:01No liquid, no sugar?

00:59:03Nada.

00:59:03Nothing?

00:59:04Niente.

00:59:04Natural.

00:59:05So this juice goes into this tank?

00:59:07Yes.

00:59:07And then what happens to the grape?

00:59:09We're going to put it inside to press.

00:59:11And get more?

00:59:12I take the bag.

00:59:13Up.

00:59:20I've never seen wine made like this before.

00:59:26I suppose the modern way is exactly the same.

00:59:29But you don't normally see it done on pallets and outside and gravity.

00:59:34By hand.

00:59:35By hand especially.

00:59:38Ah, voilà.

00:59:41Bonjour, Laurent.

00:59:42There we go.

00:59:47It certainly smells good.

00:59:49It smells delicious.

00:59:51But I'll be honest.

00:59:53I am a little sceptical.

00:59:57Not the best looking wine I've ever seen, I've got to say.

01:00:00I'll give it a go.

01:00:02I've got to say, I've never poured wine out of a bucket before.

01:00:09I think we should do more of this in restaurants.

01:00:12That's how we should serve wine.

01:00:14Is this alcohol at the moment?

01:00:15Yes, yes.

01:00:15It's 11.5.

01:00:24Dry.

01:00:25Yes, it's dry.

01:00:27Very dry.

01:00:27Yeah, of course.

01:00:29It's quite hard to believe that this is going to become a delicious drinkable wine.

01:00:38Yes, but I'm going to trust the process.

01:00:41So now we're going to start the press.

01:00:43You listen.

01:00:44One kick on the left, one kick on the right.

01:00:53You think that was a workout, but look, no pressure at all.

01:00:58Because the way the mechanism is fantastic.

01:01:01That's engineering, I suppose.

01:01:03Not my forte.

01:01:06Do you know what I feel like now?

01:01:07I feel like I'm rowing a boat.

01:01:10I had no idea why making could be as simple as this.

01:01:14And it's amazing to think that in just one year, it will look like this.

01:01:19Merci.

01:01:19So it's from 2022.

01:01:23Same wine we do at the moment.

01:01:29I didn't expect that.

01:01:31I did not expect that.

01:01:33From this to this in one year.

01:01:37This is the process that most people don't see.

01:01:40Can I let you into a secret?

01:01:42Yes.

01:01:43I have never really liked organic wine until now.

01:01:48I'm rookie.

01:01:50I love the colour.

01:01:51It's like the sunshine.

01:01:52And it has got that lovely dry taste just at the back.

01:01:55But that's expected.

01:01:56That's what you...

01:01:56That's what...

01:01:57That's the flavour you want.

01:01:59Thank you, Santi.

01:02:05It's not clinical.

01:02:06It's not spotlessly clean.

01:02:09It's not a sterile environment.

01:02:11But it's making a good product.

01:02:12And what it's doing is it's opening my mind up to believing that rustic and natural

01:02:18and allowing Mother Nature in

01:02:20is probably the best way if you're going to get one of the best products.

01:02:33Thanks, Marcus.

01:02:34The website vote is now closed and we can soon find out whether it's food heaven or food hell

01:02:38for Laura.

01:02:39Now, nothing says, I love you, quite like crafting the perfect cocktail.

01:02:43So, Cupid Carman's got a little cocktail-making class to help us craft the perfect love potion.

01:02:51This date is just getting better and better.

01:02:53It's getting sexy now.

01:02:54Yes.

01:02:54Yeah.

01:02:55Let's add some...

01:02:55I'm really leaning into this.

01:02:57Let's add some alcohol.

01:02:58Yeah, because that's always helped.

01:03:00So, this is a seven-step way of making kitchen cocktails around the island.

01:03:06There's 162 combinations that can come from just this.

01:03:10You guys have already pre-picked your combinations, so dive into those.

01:03:15This is going to be something really fun that you can be doing with your partners, your mates at home.

01:03:20We've got measurements that have done pre-mixed so that you can pre-measure so we can make it nice

01:03:25and easy.

01:03:25So, from this combination, you can get how many?

01:03:28162.

01:03:28Wow.

01:03:30So, we're going to do a little bit for you guys.

01:03:33You're going to make each other a cocktail each.

01:03:35So, Nicholas, you're going to make Matt.

01:03:37Matt, you're going to make Nicholas's.

01:03:38So, you guys are not going to know what goes in at the very beginning.

01:03:41So, we're going to try to charm.

01:03:42And we're going to try...

01:03:43Come on, we want to make something good for our lover.

01:03:46Yes.

01:03:46Okay.

01:03:49So, first lover, you're going to turn away.

01:03:51Okay.

01:03:52You're going to pick what...

01:03:53No, no, you've got to actually make something for him.

01:03:55So, you're going to pick between tequila, a reposado tequila, some vodka, and some gin.

01:04:00Vodka is going to be more neutral, great in a lot of cocktails.

01:04:03You've got a sexy stance.

01:04:04It's working for some people.

01:04:06And then we've got a reposado tequila.

01:04:08So, that's going to be more aged, a little bit more flavour.

01:04:11And then we've got gin, which is going to be botanical-led.

01:04:14Okay.

01:04:14So, you're going to go in with 50 mils, the big side of the jigger.

01:04:1850 mils.

01:04:19Oh.

01:04:20Wow.

01:04:21Oh.

01:04:21Whoa.

01:04:22And this is why we have...

01:04:25Sorry.

01:04:25Don't leave his wife, Matt.

01:04:27So, it's all right.

01:04:28I'm not over-excited.

01:04:28He's definitely going to try...

01:04:29Do you know when they do that in bars?

01:04:30Yeah.

01:04:31Is that what you're going to do?

01:04:31Like Tom Cruise did in cocktail.

01:04:33You're not going to do that again.

01:04:34All right.

01:04:35So, Nicholas, we're going to go into your choice.

01:04:37Matt's picked his.

01:04:38Okay.

01:04:38So, Matt, turn away.

01:04:40And now, Nicholas, you're going to pick one...

01:04:42Don't watch.

01:04:44Don't look.

01:04:45Don't look.

01:04:45This is like the start of Starfleet Hush.

01:04:47And you're going to go your big side, so we're doing 50 mils.

01:04:50Or Charlie's Angels or something.

01:04:53Now, so, now you guys have picked your spirits, we're now going to go to squeeze.

01:04:57Can I look now?

01:04:58You can look now.

01:04:59Okay.

01:04:59So, squeeze is your juice, which we've got our jiggers still.

01:05:02Yeah.

01:05:03And we're going to go in with 25 mils, which is the smaller side of the jigger.

01:05:06So, we've got pink grapefruit juice, we've got cloudy apple, and cranberry juice.

01:05:11Cranberry juice is going to offer more tartness.

01:05:14Pink grapefruit is going to be a little bit more bitter.

01:05:16Cloudy apple is more sweet.

01:05:18Okay.

01:05:19Pour that in.

01:05:20Yep.

01:05:21This is good.

01:05:21This is really good, guys.

01:05:22Now, we're going to sour, because you need some acidity in that cocktail.

01:05:26So, you've got lemon or lime.

01:05:28Lime cuts across sugar really well, good for tropical flavors.

01:05:31How much?

01:05:32You're going to go in with 15 mils, okay?

01:05:34And then lemon's got that nice herby.

01:05:38Works really well with gins, with botanicals.

01:05:41Now, you've got to add some sweetness to a cocktail to balance that out, okay?

01:05:45So, we've got honey, agave, and sugar syrup.

01:05:48Sugar syrup's going to be the most neutral.

01:05:50Honey is going to give that floridity, and agave is going to give that fresh note.

01:05:55I like the deep thoughts.

01:05:57How much of this?

01:05:59What do you think you should...

01:06:00You're going in with 10 mils.

01:06:01So, it's what...

01:06:02When you're doing these with your partners,

01:06:04it's what you think your partner's going to like,

01:06:06what they're going to love,

01:06:07and what you're going to enjoy making in the kitchen together.

01:06:10Okay?

01:06:13All right, all right.

01:06:14Now, we have spin.

01:06:15It feels like heat rival.

01:06:16Okay.

01:06:16It is a little bit like that.

01:06:18We have spin.

01:06:18So, spin is not a necessary have to put it in,

01:06:22but there's an option.

01:06:23Spin has some soda,

01:06:24so if we want to lengthen the drink,

01:06:27or some foamer.

01:06:28We could use an egg white,

01:06:29if we have that at home.

01:06:30Oh, you're foaming my...

01:06:31Yeah.

01:06:32Oh, someone wants a foamer.

01:06:33So, Justin, you picked a foam.

01:06:35I did, yes.

01:06:35Egg white.

01:06:36That nice kind of egg white on that.

01:06:37This is like egg white?

01:06:38It is.

01:06:39It's a vegan egg white.

01:06:40So, you're going to go in with one...

01:06:42Well, when you shake it properly, it will.

01:06:44Okay, is that right?

01:06:45Yeah, go in for it.

01:06:46Yeah.

01:06:46One pipette into...

01:06:47Vegan egg white.

01:06:48Yes.

01:06:48So, it also...

01:06:49You could also use aquafaba,

01:06:52chicken juice.

01:06:53I wonder you'll have trouble seeing this coming.

01:06:55Do you think...

01:06:57How do I...

01:06:58Moving on.

01:06:59Moving on.

01:07:00How do I...

01:07:01We're almost at shaking.

01:07:02We're almost at shaking.

01:07:03Okay?

01:07:04We're going to pick serve.

01:07:05Serve is the glass we're going to put it in,

01:07:06so it depends on what you've chosen.

01:07:08So, if you've gone with a longer drink,

01:07:10you'd pick a highball.

01:07:11You could pick a Nick Nora glass,

01:07:13if you've done a short...

01:07:14A Nick Nora.

01:07:14Nick Nora.

01:07:15Nick Nora?

01:07:15Yeah, I've never heard of that.

01:07:16I know.

01:07:17Neither have I.

01:07:17No.

01:07:18I want a Nick Nora.

01:07:19Okay, there you go.

01:07:20You've got a Nick Nora.

01:07:21Nicholas has got a Nick Nora.

01:07:22Okay?

01:07:22And ice in this glass.

01:07:24So, before we go into ice,

01:07:27we're going to do our sprig.

01:07:29It's going to look tidy in his hand.

01:07:30Sorry.

01:07:31We're going to talk about skins,

01:07:33rims and bushes.

01:07:34Oh, whoa!

01:07:35Oh, here we are.

01:07:38This is the bit that goes viral.

01:07:39It's a family show.

01:07:40Okay.

01:07:41Now, peels.

01:07:42So, that's where the oil is.

01:07:43So, you're going to take that on the back of your glass,

01:07:46if you want to peel.

01:07:46So, oily before rimmy.

01:07:48Oil, oily.

01:07:48Whoa!

01:07:49Now, we've got lime.

01:07:51We've got spicy salt.

01:07:52We've got regular salt.

01:07:54If you want to get some juice on there,

01:07:57you could use that lime instead of just the peel.

01:07:59There you go.

01:08:00Okay.

01:08:01And then what?

01:08:02And then you can go into your salt,

01:08:04your, if you want a little bit more into that.

01:08:06There you go.

01:08:07Yeah.

01:08:07You're going to go spicy.

01:08:09Like it.

01:08:09There you go.

01:08:10Perfect.

01:08:11Nicholas is going into some salt.

01:08:13Now-

01:08:14Can I shake it now?

01:08:14Yes.

01:08:15Now, we're going to put in some ice.

01:08:16Now, Matt, you're going to start with a dry shake.

01:08:19Because you've had foamer,

01:08:20so you're going to put the lid on.

01:08:22Now, we've done two different cocktail shakers as well.

01:08:24Oh, okay.

01:08:24I get it.

01:08:25So, you've got a cobbler.

01:08:26So, wet shake is with ice.

01:08:28Dry shake is with ice.

01:08:29So, Nicholas is going to go wet.

01:08:30And we're already on a date,

01:08:31so I can use my fingers with ice.

01:08:33Yeah, yeah.

01:08:33Go for it.

01:08:34So, Nicholas-

01:08:34I'm not there yet.

01:08:35Now, shake.

01:08:36Now, make sure you put your finger over the cocktail.

01:08:38Is that right?

01:08:39Over the cocktail shaker.

01:08:39Yeah.

01:08:40It looks slightly off.

01:08:41Yeah, just make sure you put on the top.

01:08:42Wait a minute.

01:08:43So, wet shake you use a lid and a dry shake you use that.

01:08:46Yep.

01:08:47I think you get better egg white foam

01:08:50when you do a dry shake in Tin on Tin.

01:08:52Okay?

01:08:53Now, all right.

01:08:53It's coming out.

01:08:54Okay, stop.

01:08:55You didn't get a perfect seal.

01:08:56That's okay.

01:08:56Stop.

01:08:56Still coming out.

01:08:58No perfect seal, Matt.

01:09:00It's good.

01:09:01It's good.

01:09:01So, now you're going to go wet.

01:09:02So, you're going to go in with a little bit of ice.

01:09:04I'll go dry first, then wet.

01:09:10It's a lot hard.

01:09:11It's not as easy as I'm ready.

01:09:13I'm going to make it look.

01:09:13I'll take...

01:09:14We'll say that.

01:09:15We'll say that.

01:09:16All right.

01:09:16You can pour it into your glass, Nicholas.

01:09:19Tell you what, you do this,

01:09:20all your fat bits, Jekyll.

01:09:21Yeah.

01:09:23You really feel where you need to work out.

01:09:25It does.

01:09:26Mainly here.

01:09:26Mainly there.

01:09:27Just in case anyone never cares.

01:09:29I want to fit...

01:09:30All right.

01:09:31I have to say, Carmen,

01:09:32I now realize how gorgeous you make this look.

01:09:35Right.

01:09:37It's just quite...

01:09:38It's quite a different experience.

01:09:40It's not coming off.

01:09:41Okay.

01:09:43Even the person that's been run over

01:09:46can't get it open.

01:09:46Why are we doing this?

01:09:49Because it's hot.

01:09:51Okay.

01:09:52It's provocative.

01:09:54You have a bartender in the house.

01:09:56But, Nicholas, how do I do it to Nicholas?

01:09:58Sorry.

01:09:58Let me have a...

01:09:59Big sweet can do it.

01:10:01Yes, he can.

01:10:02After the dry comes the wet.

01:10:04There you go.

01:10:05All right.

01:10:06Carmen, can I just point out,

01:10:07you are an award-winning drinks producer,

01:10:08not just a bartender.

01:10:11Yeah, and we can make some cocktails

01:10:12and get people drunk.

01:10:13There you go.

01:10:14Is that it?

01:10:15Yeah.

01:10:15I think this is going to be...

01:10:17Oh.

01:10:18Now, you did.

01:10:18I will say, Matt,

01:10:19you shook that pretty good.

01:10:20Amazing.

01:10:21Get off me.

01:10:23All right.

01:10:24Now, let's give it a taste.

01:10:26Now, Matt, you're going to...

01:10:27Oh, no, we're skipping.

01:10:28I really want to try mine.

01:10:29No, that's...

01:10:30This is yours.

01:10:31What do you guys think of yours?

01:10:33That's so, so good.

01:10:34Really good.

01:10:35I haven't tasted it yet.

01:10:35I have no idea what it is.

01:10:38Nicholas, yours looks like milk.

01:10:39Yes, foam.

01:10:40Yeah.

01:10:40Nice, creamy.

01:10:41You love a glass of milk.

01:10:43What do you think?

01:10:43So, what do you think?

01:10:46I've had better.

01:10:48Oh, my God.

01:10:49Is it the vegan egg?

01:10:50What's the...

01:10:51Is that gin?

01:10:52It's gin, yeah.

01:10:54It's like...

01:10:54Vegan egg white and spices.

01:10:56I don't know.

01:10:56Guys, is this your...

01:10:57Is this your first argument?

01:10:59So, in...

01:11:00And...

01:11:00Holy cow.

01:11:02So...

01:11:02It's a...

01:11:03Wow.

01:11:03That's a...

01:11:04That's a lot of tequila.

01:11:05It's not good.

01:11:06Matt, you free poured about 75 mils into that glass.

01:11:10So, the measurements...

01:11:11That's a lot.

01:11:12...do work when they're done properly.

01:11:14I win, right?

01:11:15But I think...

01:11:16I think Nicholas might win on the measurement side.

01:11:18So, Nicholas...

01:11:18Love wins.

01:11:19Love wins.

01:11:20Oh, there you go.

01:11:21Nicholas went with gin in his.

01:11:24Matt went with tequila.

01:11:25And he went in with a lot of tequila.

01:11:28I've got a lot on the counter.

01:11:29Swedish this drink is called.

01:11:30Oh, really?

01:11:31That's...

01:11:31Oh.

01:11:32Vajtas.

01:11:32I'm going back in there.

01:11:34If you want a cocktail date night just like this...

01:11:39And who wouldn't, quite frankly?

01:11:41Head over to our Instagram at Saturday.kitchen for the list of everything you're going to need.

01:11:45Thank you, Carmen.

01:11:46There you go.

01:11:47I think we've made you look amazing.

01:11:49Yes.

01:11:50Really?

01:11:51Yep.

01:11:51The skills that you've ever shown.

01:11:53We'll stay in the kitchen, right?

01:11:55Right.

01:11:55We're going to see you find out whether you voted for Lawrence food, heaven or food, hell.

01:11:58But first, Nigella's got a recipe that would be perfect.

01:12:00Perfect.

01:12:01Perfect.

01:12:02Sorry.

01:12:04Perfect.

01:12:16I come up with recipes in a number of ways and the inspiration is often inadvertent.

01:12:21Case in point, I was lounging about reading or rather re-reading a favourite book of mine,

01:12:27home cooking by Laurie Colwyn, much beloved.

01:12:30And anyway, I came across this description of one of her dinner party regulars.

01:12:36And it involves getting a chicken, getting it cut up and then dipping each piece in mustard,

01:12:43which is flavoured with garlic and thyme and a pinch of cinnamon and then rolls these and breadcrumbs and cooks

01:12:50them in the oven for two hours.

01:12:51And I found the idea of those flavours together really beguiling.

01:12:59My crunchy chicken cutlets is just an easy evolution and now part of my repertoire.

01:13:10You find me happily absorbed bashing a couple of chicken breasts into elegant escalopes or cutlets.

01:13:22Before they get their crunchy coating, I'm going to bathe them in Dijon mustard.

01:13:29Even though they get such a brief dunking, the mustard really seems to tenderise them and gives such piquancy.

01:13:37On top of the mustard, some cinnamon.

01:13:43One clove of garlic, just mince it in.

01:13:47And finally, one egg, just to bring everything together and help it stick to the chicken breasts.

01:13:55I shall whisk these together.

01:14:02And now in for a brief dip go these beautiful, look how thin, escalopes.

01:14:20I'm going to leave these lying happily here while I go and wash my hands.

01:14:28This really is as easy as one, two, three.

01:14:30We've had one, the bashing, two, the bathing, and three, the crunchy coating.

01:14:41And this crunchy coating comes courtesy of cornflakes.

01:14:46I love the crumb you get from these.

01:14:49And now I massage and coax the cornflakes into crumbs.

01:14:59This whole recipe is a bit like being a three-year-old.

01:15:03Any better.

01:15:09I'm going to deepen the golden tan of the cornflake crumbs

01:15:15by adding some smoked pimenton or paprika.

01:15:29This adds a bit of heat.

01:15:32Always good.

01:15:37So one by one, these bathing beauties go into the cornflake crumbs

01:15:42to get crunchily coated.

01:15:47I find it easiest just to put each cutlet or escalope into the crumbs

01:15:53and then sprinkle or dust the top with more.

01:15:59And just carry on until they're thickly coated.

01:16:13While these chicken escalops settle in their slightly fiery conflict coating,

01:16:22I'll get on with my fennel, watercress, and radish salad.

01:16:31First, a bulb of fragrant fennel, sliced as thinly as possible.

01:16:37If you aren't as clumsy as I am, you could use a mandolin,

01:16:40but I just don't trust myself with one.

01:16:45The same goes for the radishes.

01:16:47About four to six cut into thin disks.

01:16:51And a couple of handfuls of peppery watercress to line the plate

01:16:54before showering the fennel on top.

01:17:04A squeeze of lemon, a pinch of sea salt,

01:17:07a trickle of extra virgin olive oil, and that's it.

01:17:14Right.

01:17:15I don't need much oil.

01:17:16And because these are so thin, I don't need much time.

01:17:36I'm ready to flip.

01:17:41And the outside is so crunchy.

01:17:48And they're done.

01:18:00A small readjustment of my leaves.

01:18:08And it's crunch time.

01:18:16Thanks, Nigella.

01:18:17Time to find out whether it's food heaven or food hell for Laura.

01:18:20Could be food heaven, which was brothy rice with cod.

01:18:23Could be food hell, which was cauliflower and pizza,

01:18:27and cauliflower masquerading as pizza.

01:18:28The big question, is it crunch time?

01:18:31Oh, very good.

01:18:33Very good.

01:18:34Nigella reference there, in case you weren't watching.

01:18:36Do you want to love her?

01:18:38I love her.

01:18:38Do you want to love her?

01:18:39Oh.

01:18:39I thought if I loved Nigella.

01:18:41He can have his own pack.

01:18:43He can have his own pack.

01:18:44Oh, you've got more?

01:18:45Yeah.

01:18:46Yes, please.

01:18:47Thank you to everyone who voted today.

01:18:48I can reveal that 61% of you went for heaven.

01:18:54Yay!

01:18:55I said it says, be mine.

01:18:57Oh.

01:19:01Right, let's do this.

01:19:03Right, Nicholas, you're going to mix harissa with yoghurt and a squeeze of lemon.

01:19:07Thank you very much.

01:19:09Over some cod.

01:19:10Cod has been salted overnight, so you see it's firm.

01:19:13Take that.

01:19:14Put it in the tray.

01:19:15Put it under the grill.

01:19:16Where do I go?

01:19:17Over there.

01:19:17Go over there.

01:19:18Ah, okay.

01:19:20And then you're going to make a broth.

01:19:21This is a really quick supper, right?

01:19:25So you're going to make a broth.

01:19:26So we've got a bit of a chicken stock thing going on there.

01:19:30Sliced garlic, sliced ginger, star anise.

01:19:33Don't need it, but it's quite nice if you've got one kicking around.

01:19:36Some more harissa.

01:19:38Mix that into the broth.

01:19:40And then we've got a little bit of tamarind for sourness.

01:19:44And pomegranate molasses for that kind of, you know, thing.

01:19:49Going on.

01:19:49What's that?

01:19:50Like, fruity, you know?

01:19:52Tarts.

01:19:54Right, I'm going to get on with the rice.

01:19:57So the rice, I'm going to sweat an onion.

01:20:00And then we've got some spices going on in there.

01:20:03There's some cumin seeds, some coriander going in there.

01:20:06And then we add the rice and preserved lemon.

01:20:09And tick that over.

01:20:11So you've got a lot of flavour in that.

01:20:13Sorry, I've got love hearts.

01:20:15So this goes into this bowl or this pan?

01:20:17No.

01:20:17What are you doing?

01:20:19Broth.

01:20:20Oh, yeah, that one.

01:20:21This one.

01:20:22Yeah, thanks.

01:20:23Lauren, let's talk about your podcast.

01:20:25Oh, yeah, you should talk about my podcast.

01:20:26I was listening to it last night.

01:20:27It's very funny.

01:20:28It's funny, isn't it?

01:20:29Very funny.

01:20:30Very funny.

01:20:30Shouldn't laugh, but you and your mate Carmen, not that Carmen.

01:20:33Not this Carmen.

01:20:33There is another Carmen.

01:20:34There's space for guests we would love.

01:20:37Just get Carmen's off.

01:20:37I will come and bring drinks.

01:20:39Yes, that's what we like.

01:20:41Yes, Carmen and I started, me and Carmen Butcher.

01:20:46Someone, a listener thought her name was Kombucha.

01:20:49That's now her nickname.

01:20:50So we started comedy together.

01:20:53We did the sort of, started out on the circuit together.

01:20:56And I don't know, any comedian will attest to this.

01:20:59And I suppose any comedy fan will attest to this.

01:21:01The minute someone, the minute you find someone funny, you're sort of friends for life, aren't you?

01:21:05I mean, I don't know what you and Nicholas, I mean, there's layers.

01:21:08We're tight.

01:21:09There's layers.

01:21:10We're pretty tight.

01:21:11But, so yeah, we really hit it off and we just wanted to keep it light.

01:21:16I think that, I think there's a lot of sort of podcast space, not mentioning names, where we just talk

01:21:21about all the worst things that have ever happened to us.

01:21:23Great.

01:21:24And I just think the world's tough enough.

01:21:27Yeah.

01:21:28You know, so we need to have coddy broth and giggles.

01:21:31So it's very silly.

01:21:32We find silly things on the internet or things that have amused us or, you know, I mean, something like

01:21:38the Beckham drama or...

01:21:41Take that documentary.

01:21:42Take that documentary.

01:21:43America's Next Top Model documentary is out next week.

01:21:45Anything that amuses us.

01:21:47Margot Robbie.

01:21:48Margot Robbie.

01:21:49Oh, you've all listened.

01:21:50Yes, guys.

01:21:51How does Margot Robbie amuse you?

01:21:53Because she's the sexiest woman on the planet.

01:21:55She's beautiful.

01:21:56Yeah.

01:21:57And because she's Aussie, losers like you might think they get a chance with her.

01:22:01Do you know what I mean?

01:22:04She's just a low-key kind of gal.

01:22:08I love it because she used to live around here, didn't she?

01:22:10What?

01:22:10She used to live in Clapham.

01:22:12Yeah.

01:22:12And she worked at the nightclub down the road.

01:22:14The nightclub's a nightclub.

01:22:15Where was it?

01:22:16Inferno.

01:22:17Inferno.

01:22:17What?

01:22:18She used to work in Furnos.

01:22:19So it's the conversation you have with anyone in Clapham.

01:22:21It's like, Margot Robbie used to live here, as though they had a chance.

01:22:25Yeah.

01:22:25All the sort of rugby lads going, whoa, whoa.

01:22:28And not going to happen.

01:22:31Oh, I just adore her.

01:22:32I think she's excellent.

01:22:33So we talk about everything and we're very silly, aren't we?

01:22:37Yeah.

01:22:37It is really brilliant.

01:22:39It's such a good listen.

01:22:40It makes you smile.

01:22:41Oh.

01:22:42Exactly.

01:22:43It is.

01:22:44And Carmen still has a nine to five.

01:22:46You know, I'm still on the school run with the kids.

01:22:47So as bougie as we are, you know, we're just your everyday girls.

01:22:52And is it her birthday, sir?

01:22:53It's her birthday on Wednesday.

01:22:55But we're celebrating this weekend, which is great because, of course, Pancake Day is the start of Lent.

01:23:01So I am going to give up the booze.

01:23:03I am going to.

01:23:03Are you?

01:23:03No, I've got to.

01:23:05Go on.

01:23:07So tonight is it last hit tonight?

01:23:09Yeah, last hurrah.

01:23:10So it's going to be.

01:23:11But she's an Essex girl.

01:23:13So I need to really.

01:23:14I mean, this is glam.

01:23:15But I need to get the sparkles out for tonight.

01:23:18Because the Essex crew will be out in full force.

01:23:21Yeah, sequins.

01:23:22Oh, it's great.

01:23:23I mean, you think the figure skating is spray tans and glitter.

01:23:27They've got nothing on this Essex party tonight.

01:23:29So I'm looking forward to it.

01:23:31It's going to be a late one.

01:23:32Yes.

01:23:33Do you know what?

01:23:34It's funny.

01:23:35I was thinking about this thing of like, you know, when you go on a date night with your partner,

01:23:39your husband, there's almost too much pressure on it, isn't there?

01:23:42But having Valentine's Day where you're at a party, you sort of show off as a couple, don't you?

01:23:47That's exactly what we're doing.

01:23:47That's exactly it.

01:23:49We're way better when we're showing off.

01:23:50That's why you double date.

01:23:52You double date, don't you?

01:23:53Who's the better?

01:23:54Yeah, do you do a couple review?

01:23:56Yeah.

01:23:56Oh, yeah, you were great, mate.

01:23:58Yeah, you know what?

01:23:59That was brilliant.

01:24:00Yeah.

01:24:01And then you start assessing the other couple like.

01:24:03Yeah, you go, hold on.

01:24:04I think she earns the money because he was loading the dishwasher.

01:24:07Do you know what I mean?

01:24:07You've got to say things like that.

01:24:10So, yeah.

01:24:10Is that always the giveaway?

01:24:13I don't remember that.

01:24:14But you do, don't you?

01:24:15Do you think the holy grail?

01:24:16And also, I'm going into stand-up now.

01:24:17But the holy grail of another couple, you know when they're both good?

01:24:21Yes.

01:24:22There's always one that's a bit of a...

01:24:24Yeah.

01:24:24Like, I know in my marriage, it's like, I'm the knobhead.

01:24:27Do you know what I'm saying?

01:24:28I'm not allowed to say that.

01:24:29Well, my wife's upstairs in the green room, so I'm not...

01:24:31No comment.

01:24:32Oh, really?

01:24:33It's me.

01:24:34It is you.

01:24:35It's me.

01:24:35It's Valentine's Day.

01:24:36Yeah, yeah.

01:24:37I was going to say, if you're the one wondering which one it is,

01:24:39chances are it's going to be you.

01:24:41It's probably me.

01:24:41Oh, my husband is pride gold.

01:24:43He's the loveliest guy.

01:24:44And I just sort of...

01:24:45By the way, it's warm.

01:24:45I'm a sort of go-to-war kind of guy, you know?

01:24:47Yeah, I'm a moody guy.

01:24:49Yeah.

01:24:49I need food all the time.

01:24:50I'm hungry all the time.

01:24:52Hungry.

01:24:52Yeah.

01:24:53Yeah.

01:24:54Sorry, Mimi.

01:24:55Yeah.

01:24:56There's always a nice one, isn't there?

01:24:57My husband...

01:24:58Yeah.

01:24:58We even do the school run.

01:24:59This is us doing the school run.

01:25:01And we often do it together.

01:25:02We'll be taking the kids' school.

01:25:03And another parent will see me and go,

01:25:05oh, hi, like that.

01:25:06And then they clock him and go,

01:25:07hey!

01:25:10I'm just a little bit moving.

01:25:11Right.

01:25:12Can I tell you about this?

01:25:13Yes, please.

01:25:14Just burnt my hand, by the way.

01:25:16So, rice went in here with a preserved lemon

01:25:20and all those spices and just top up just with a bit of water,

01:25:23a bit of salt, tick that over.

01:25:24That becomes this.

01:25:25And then I'm just reheating in this pan,

01:25:28get it nice and hot.

01:25:30The broth, really simple broth,

01:25:32more harissa, more garlic, more ginger star anise,

01:25:35chicken stock, we've got some herbs going on here.

01:25:37The fish is under the grill?

01:25:39Yes, chef.

01:25:40Great.

01:25:41We're nearly there.

01:25:42What could we possibly drink with this?

01:25:44Would it be rosé?

01:25:46Well, it would just be so wrong for me to do today's show

01:25:49and not have a rosé on here.

01:25:51So, luckily, when the recipes came in,

01:25:53this works perfectly with rosé.

01:25:56So, this one is from Sainsbury's.

01:25:58It's their Taste the Difference Grenache rosé.

01:26:00So, Grenache is one of the grapes behind the cocktail of grapes

01:26:04that goes into Provence rosé.

01:26:06But because this region is just to the west,

01:26:09so it's nearby,

01:26:11similar soil, similar climate, similar grapes,

01:26:13but £8.50 rather than £18.50.

01:26:17£8.50?

01:26:18What you would probably pay for a good Provence rosé.

01:26:21So, it's just a really lovely, fresh, bright touch of red fruits,

01:26:25but also the crispness that you need to go with the flavours in that dish.

01:26:29And rosé handles spice really well.

01:26:31You might not think of it, but a little bit of heat.

01:26:33Yeah, it's lovely.

01:26:34It's really good, isn't it?

01:26:35That's lovely.

01:26:37Congratulations.

01:26:38Right, not honest.

01:26:38See, it's funny, I like it when you're saying £8.50,

01:26:40because I think, like,

01:26:41because I've done live at Apollo a couple of times,

01:26:43I'm like in the £30 wine category.

01:26:45What?

01:26:45You know, I think I'm something.

01:26:46But you don't need to.

01:26:47It's true, yeah.

01:26:48You do start thinking...

01:26:49I mean, I don't know.

01:26:50You start thinking that's the review, don't you?

01:26:51Let's go up to Silly Wine.

01:26:52It doesn't necessarily mean better wine.

01:26:54There is so much good stuff

01:26:56that you don't have to spend a lot of money

01:26:59to get a really good one,

01:27:00but equally, it is a false economy

01:27:02sometimes to buy the really cheap stuff

01:27:06because you do get what you pay for with wine.

01:27:08So, there is that.

01:27:09To go too cheap and it's not going to be very nice.

01:27:11Mid-range.

01:27:12Mid-range.

01:27:12Sweet spot.

01:27:13Yeah.

01:27:13There's a tiny region, I think,

01:27:16that you can pick that aren't the expensive ones,

01:27:18but, yeah, good pick.

01:27:19Good choice.

01:27:20That's just lovely.

01:27:21It's like strawberries.

01:27:22It's just lovely.

01:27:24Right, your fish is ready.

01:27:26Oh, thank you.

01:27:27Matt, can I ask a food question?

01:27:29Yeah, go.

01:27:30As much as I love a brothy soup with rice or noodles,

01:27:33you know, I like to have stuff left over, reheat,

01:27:37but then I don't like it with rice

01:27:39and it's when they go a bit puffy and powdery.

01:27:41A bit mushy.

01:27:41They get a bit mushy.

01:27:42So, for instance,

01:27:44if I made a brothy soup with a rice or a noodle,

01:27:48do I keep some broth back to save for later

01:27:51and then add the rice and noodles afresh?

01:27:53Yeah, I mean...

01:27:53Because otherwise it goes a bit...

01:27:55You can drain any liquid from it,

01:27:58so when you reheat it,

01:27:59because essentially if you put it in the fridge with liquid,

01:28:02all that rice or all the carbs will just soak it up.

01:28:04Yeah, that's my problem.

01:28:05And then when reheat it, it's not nice.

01:28:07Dive in.

01:28:08That looks delicious.

01:28:08That looks amazing.

01:28:10It's quite difficult to eat brothy rice with just a four.

01:28:14You dive into that.

01:28:16Let me know what you think.

01:28:17A runner's going to get a shot.

01:28:19All right, we're done.

01:28:20Where are we going?

01:28:22The rest of the day's ours.

01:28:23Well, I know a place.

01:28:25Well, it's our lobster.

01:28:27That's all for today on Saturday Kitchen Live.

01:28:29Thanks to Nicholas, Justin, Carmen, Helen,

01:28:31and, of course, Laura.

01:28:33All the recipes from the studio on the website,

01:28:34bbc.co.uk forward slash Saturday Kitchen.

01:28:37The Winter Olympics are still taking over the Sunday slot,

01:28:40so there's no Best Bites tomorrow morning,

01:28:42but we'll be back here live next Saturday

01:28:44with Gennaro Contardo,

01:28:46Olya Hercules,

01:28:47Jodie Nixon,

01:28:47and the fabulous Beverly Knight.

01:28:49Enjoy the rest of your weekend.

01:28:50Happy Valentine's Day.

01:28:51See you later.

01:28:5220 Minus.

01:28:53Thank you, God.

01:28:53Good night.

01:28:55We'll see you later.

01:28:55Bye.

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 07: Matt Tebbutt, Justin Tsang, Niklas Ekstedt, Helen McGinn, Carmen O'Neal, Laura Smyth

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