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00:00:01Good morning! We're all about creating comforting, cosy vibes today with a globe-trotting menu full of favourites guaranteed to
00:00:07make you feel good.
00:00:09This is Saturday Kitchen Live.
00:00:31Hi, welcome to the show. Gennaro Cantaldo, Jodie Nixon and Olly O'Hokley are all serving up soul-soothing classics
00:00:39from their homelands and Olly Smith is keeping our glasses brimming with brilliant bargain matches in the drinks department.
00:00:45Now our special guest today was born to perform. She's the Olivier-winning, chart-topping, million-selling queen of UK
00:00:52soul who lights up lives wherever she goes.
00:00:54Whatever the weather outside, she's guaranteed to bring a bit of sunshine to your Saturday morning.
00:00:59Please welcome Beverly Knight!
00:01:02Thank you!
00:01:04Beverly Knight!
00:01:05Actual Beverly Knight!
00:01:05In the building!
00:01:07I love it!
00:01:07How are you, Beverly Knight?
00:01:08I am just peachy. How are you?
00:01:10We're really well.
00:01:10How are you all? You good?
00:01:12Yes!
00:01:13I'm very excited now.
00:01:14I'm not allowed.
00:01:15I haven't introduced them yet.
00:01:17Nor them.
00:01:18You've got a busy year ahead.
00:01:19I have. It is a crazy year, but that's how I like it!
00:01:24How I like it!
00:01:25There's a tour, there's a play, there's a musical, it is jam-packed.
00:01:30It's all going on.
00:01:31Just me on stage basically.
00:01:32Do you like that, kind of running from one thing to another, just kind of keeping your head busy?
00:01:36I do!
00:01:37I mean, the organisation is, mmm, I have a team for that.
00:01:40Okay.
00:01:41Because if it was up to me on my own, I'd be in trouble.
00:01:43But I do just love doing what I love to do.
00:01:47Yeah.
00:01:47Standing on stage, performing, in whatever hat I'm wearing.
00:01:51I just, I love it so much.
00:01:53Well, we'll talk all about that a little bit later on.
00:01:55For now, let's see what's on the menu today.
00:01:57Gennaro, nothing says comfort like double carbs.
00:02:00It is indeed.
00:02:01I'm going to make this fantastic Rhinocense Rinascimento Pasta Pie, with three different
00:02:09meats.
00:02:10Pork, beef, chicken inside, celery, carrots, onions, mushrooms, wine, with a short pastry.
00:02:17Oh, with a whole recipe here.
00:02:18With a short pastry, man, with a bit of sugary sweetness.
00:02:21That's sweet as well.
00:02:21Because it is, which you're going to make it.
00:02:23Sounds lunacy.
00:02:24No, it's not.
00:02:25It's so good.
00:02:27You'll love it.
00:02:27I'm worried about that pan.
00:02:28I can hear it sizzling as we turn that down.
00:02:30Look, look, look.
00:02:32You start.
00:02:33Jodie, welcome to Sally Kitchen.
00:02:35Hello.
00:02:35How are you going to do your debut?
00:02:37You've got a tasty veggie twist.
00:02:39Yep, so I'm doing a really delicious, quite complex, rich, deep mushroom and lentil pie,
00:02:46with a telégio pommes duchess.
00:02:49Oh, my God, I've lost all my words.
00:02:51Don't worry.
00:02:52We'll get it.
00:02:52A duchess potato on top.
00:02:53It's a telégio one.
00:02:54Well, it's delicious.
00:02:55It's in rehearsal.
00:02:56Absolutely delicious.
00:02:56Olya, you've got a dish that's deeply ingrained in, you say, the DNA of your country.
00:03:02Yeah, it's the national dish.
00:03:04Borscht.
00:03:05It's got chicken, it's got beans, it's got loads of vegetables and herbs and it's just
00:03:09absolutely delicious and a dish that gives us strength.
00:03:13Beautiful.
00:03:13Gives us strength.
00:03:14You give me strength.
00:03:15I do, I certainly do.
00:03:16I give you...
00:03:16Give me strength.
00:03:17Yeah, give me strength.
00:03:19That should definitely be my catchphrase at this point.
00:03:22Yeah, I've got an amazing array of drinks, actually.
00:03:24I've got, for Gennaro, I've got a wonderful red wine.
00:03:26Yeah.
00:03:26Really rich and beefy and hearty, very much like Gennaro, actually, now I think about it.
00:03:29Beefy and hearty and joyful.
00:03:31What's the matter?
00:03:31I'm saying it's a beautiful wine.
00:03:33Thumbs up.
00:03:34He's giving me such a beautiful compliment, there you go.
00:03:37Yeah, yeah, yeah.
00:03:38There's a whole Fonz thing going on.
00:03:40I love the Fonz thing.
00:03:41I mean, I thought it was very Harrison Ford earlier on, but I think a combination of
00:03:43the two, like Han Solo meets the Fonz, amazing.
00:03:46And I've got a Ukrainian wine, I've got really lovely non-alcoholic drinks as well, which are
00:03:50fascinating.
00:03:50Amazing flavours, different textures, some vibrant, some rich, you're going to love it.
00:03:54Also, last week, a little bit of a kind of bromance with Nicholas.
00:03:57Did you see that?
00:03:58Don't, don't speak to me.
00:03:59I know.
00:03:59I feel very prickly about this.
00:04:01I mean, I can hardly better watch when you're with other men.
00:04:05Okay.
00:04:06It's, er...
00:04:07Anyway, was it...
00:04:07I can't watch.
00:04:08Was it fun?
00:04:09Was it nice?
00:04:09Yeah, it was great.
00:04:10Good.
00:04:10Big Swede, he's great fun.
00:04:11He's lovely, isn't he?
00:04:12No, we love Nicholas, he's amazing.
00:04:13Yeah.
00:04:13You weren't even watching, were you?
00:04:15I was at a wedding, so no.
00:04:17Right, Beverly, you know how this works, end of the show.
00:04:20I do.
00:04:20Food heaven, food hell.
00:04:21What's your idea of food heaven this year?
00:04:23Food heaven, duck, deliciousness.
00:04:27I love loads of different things, but I particularly like duck at this moment, speaking to me.
00:04:34Yeah?
00:04:34I love it.
00:04:36Okay, okay.
00:04:36I love all this.
00:04:37Oh, yeah.
00:04:38So the duck speaking to you, what about hell?
00:04:39What's not speaking to you?
00:04:41Peas.
00:04:42Right.
00:04:42I hate peas.
00:04:44I hate them.
00:04:45I've hated them since I was a child.
00:04:47Okay.
00:04:47We went on holiday, and I was only five, and my mum said, now when you're on holiday, you
00:04:53have to eat everything on the plate.
00:04:55And I was like, yes, mummy.
00:04:56So, they had chicken, and potatoes, and peas.
00:05:01And because I'm a good girl, I did exactly what mum said.
00:05:04I ate everything.
00:05:05And then when I'd finished, I pushed the plate away and said, mummy, I'm never eating
00:05:09peas ever again in my whole life.
00:05:11And you haven't.
00:05:12And I haven't.
00:05:13Never look back.
00:05:13And now you're famous.
00:05:15Do what you want.
00:05:16Yeah.
00:05:17I don't want the peas.
00:05:18I want them.
00:05:19What's the sardine thing?
00:05:20Well, they're the most like, mmm, of all the fishes.
00:05:25Okay.
00:05:26You've got like bass and these wonderful fishes.
00:05:28And then sardines, but mmm.
00:05:29Yeah, okay.
00:05:30That face.
00:05:31All right.
00:05:32Well, what Beverly gets to eat at the end of the show is down to you guys at home.
00:05:35So, will you go for her food heaven and continue our pancake at Lunar New Year celebrations?
00:05:39So, I'm going to take comfy duck legs.
00:05:41I'm going to crisp them up in the oven before shredding and serving with homemade plum sauce,
00:05:45pickled moolies, spring onions, cucumber, and rice pancakes to wrap it all up in.
00:05:50Duck pancakes.
00:05:51Or will I convince her on her food hell by using her love of Indian food?
00:05:56So, I'm going to use some tin sardines to make fiery coconut and tomato curry with a side of aloo
00:06:03matah,
00:06:03which is a spicy potato and pea dish, the ultimate hellish side for Beverly.
00:06:08Log on to the website.
00:06:09It's not up to you.
00:06:10Don't be moaning.
00:06:11Log on to the website.
00:06:12You view the terms of privacy notices and have your say.
00:06:15Right, Gennaro.
00:06:16Yep.
00:06:17Pasta pie.
00:06:18Pasta pie.
00:06:19Well, it's not just a pasta pie.
00:06:21It's an historic pasta pie.
00:06:24This is still locally made and we bring it back now.
00:06:28This is the beginning of Italian recipe and food.
00:06:31Right.
00:06:31So, what I want you to do, first of all, I...
00:06:34Look at those lemons.
00:06:35I know, I just...
00:06:35Come back to those in a minute.
00:06:36Yes, I did.
00:06:37I brought them the other day when I came back from Italy.
00:06:40Salad bag.
00:06:41Nice.
00:06:41Oh, yeah, nice salad.
00:06:43Right.
00:06:43Do you want me to make pastry?
00:06:45Pastry.
00:06:45Butter, flour, three yoke of eggs.
00:06:48And don't forget the sugar inside.
00:06:49Okay.
00:06:50So, a sweet pastry.
00:06:51It is.
00:06:52In those days, over 200 years ago, you know, that...
00:06:55Everything, you have to have a little bit of sweet inside.
00:06:58Okay.
00:06:58Inside here.
00:06:58You want a bit of lemon zest in this?
00:07:00Yes.
00:07:01Yes.
00:07:01Yeah.
00:07:03Be respectful of this beautiful lemon.
00:07:05You pitch him up.
00:07:06Believe the leaves.
00:07:07They're beautiful.
00:07:08Look.
00:07:09Smell.
00:07:09Wow.
00:07:10That was the best noise I've ever heard on my TV.
00:07:13It was...
00:07:13It was...
00:07:14It was...
00:07:14It was...
00:07:15It was quite funsy.
00:07:17Distressed.
00:07:17Distressed.
00:07:19Anyway, nice lemons.
00:07:21Nice lemons.
00:07:23Good.
00:07:24Right.
00:07:24Inside here, I have some olive oil.
00:07:27Yeah.
00:07:28Because I'm going to do the filling.
00:07:29Fantastic.
00:07:30Already boiled some pasta, which is ricotone.
00:07:33And you can see here, I've got bay leaves first.
00:07:37Mm-hmm.
00:07:37Because it's very important to get the flavour.
00:07:39And then I have onions, carrots and celery.
00:07:44That is good.
00:07:45Let this wait a little bit.
00:07:47Just a little bit.
00:07:48Okay.
00:07:49In the meantime, not the mushroom yet.
00:07:52In the meantime, while it's waiting, you've got the chicken and you have beef.
00:07:57Okay.
00:07:58And then you have lovely Italian sausages.
00:08:00But any sausage will do.
00:08:01But if it's done.
00:08:02It's a nice coarse...
00:08:03Yeah.
00:08:03Are they fennel sausages?
00:08:04They're fennel sausages, yeah.
00:08:06Okay.
00:08:06But if you don't find the...
00:08:07Not fennel, salt, that should be okay.
00:08:10Look at that.
00:08:10My goodness me.
00:08:12This is really good.
00:08:13The...
00:08:13So this sweet pastry sounds strange, but works really nicely.
00:08:18It does indeed.
00:08:19Especially in those days.
00:08:21Don't forget the sugar used to be very expensive in those days.
00:08:24Okay.
00:08:24But they used the honey as well, which was really, really good.
00:08:28So would this be found on kind of grand banqueting tables?
00:08:31It is indeed.
00:08:32It is a shop.
00:08:33That was just for the rich people.
00:08:36In those...
00:08:36Original, in those days, was made with awful.
00:08:40And then they used to put the truffles inside.
00:08:41And while the mushrooms inside, there was combination and everything.
00:08:47Actually, from Tommaso di Lampedusa, he mentioned in his book, and then in a very famous film,
00:08:55The Gatto Pardi, they mentioned the Prince of Salina, that his sister was making this fantastic dish.
00:09:02Okay.
00:09:02That we go back to Renaissance, over 200 years ago.
00:09:06That's a minute.
00:09:06I need to get a spoon.
00:09:07Look at where I get a spoon.
00:09:08Look.
00:09:09Grab it!
00:09:10Oh!
00:09:11That is special.
00:09:12Then you mix everything together.
00:09:14You seal everything.
00:09:16And then you have the mushrooms now.
00:09:18Okay.
00:09:19Fantastic.
00:09:19You watch me.
00:09:20I am watching you.
00:09:21We're all watching you.
00:09:23Do properly everything you do.
00:09:24Yes, sir.
00:09:26So this is from your new book.
00:09:30It's a very different book.
00:09:31It is indeed.
00:09:31It's in Italy, and it's about recipes that are dying out.
00:09:34It died out.
00:09:35But it's lovely.
00:09:35That's a really nice concept for a book.
00:09:37It is indeed.
00:09:37Was that you, or was that a publisher?
00:09:40Huh?
00:09:42So this recipe, this book, is about, it's about, we researched for two years.
00:09:48Okay.
00:09:48It's about the recipe almost disappeared, but it's still regional and locally made.
00:09:55Right.
00:09:55They're not making every day, so we bring it back.
00:09:57It's to bring back the culture, to bring back the passion.
00:10:01I love the idea.
00:10:01And the simplicity.
00:10:03I love that.
00:10:03Ollie Smith has a book over there.
00:10:05Yeah.
00:10:05It's a lovely idea, because, you know, as you were saying earlier on in rehearsal,
00:10:08Junara, you know, saving the food culture of a nation is saving the whole culture.
00:10:12It's vital.
00:10:13And what I love is all of these recipes tell you when they're from.
00:10:16So I've got here the chickpea and chocolate pastries.
00:10:19Chickpeas.
00:10:20Delicious.
00:10:20Oh, chichi.
00:10:21Beautiful.
00:10:22That is really good.
00:10:23Go to Emerson Well.
00:10:24It says, from the olden days, that one.
00:10:26But more specifically, from the 1930s, I've got the Pope's pasta dish.
00:10:30Sorry, sorry, that was from the olden days.
00:10:32That's what it says.
00:10:33From the olden days.
00:10:34I know.
00:10:34But this one actually is from the 1930s, isn't it?
00:10:37It looks great.
00:10:37We give him a little twist.
00:10:39We give him a little twist as well.
00:10:41By the way, let me just carry on.
00:10:43We're not using this?
00:10:44No, it's too much.
00:10:46So we add here celery, carrots and onions, bay leaves first, mushrooms, seals everything
00:10:52with three meat and lovely wine.
00:10:55How do you like it?
00:10:56This is good wine.
00:10:57Always.
00:10:57All the wine you cook is the one you drink it.
00:11:01Seal them a little bit.
00:11:03Okay, let the wine evaporate it.
00:11:06I put some salt inside.
00:11:08What you got inside?
00:11:09I'm just making your egg wash.
00:11:10Oh, good.
00:11:11So it's ready later.
00:11:12And that is done.
00:11:13So we got one here already made for time sewing.
00:11:17You can see we're putting it back.
00:11:19That is good.
00:11:21I use this one.
00:11:21Don't really touch it.
00:11:22I'm going to put some pasta inside.
00:11:24Hey, look.
00:11:25Hey, look at that.
00:11:25Well done.
00:11:27He's learning every day.
00:11:29He's learning every day.
00:11:29He needs maestro to teach.
00:11:30He's learning from the maestro.
00:11:32That's right.
00:11:32That's right.
00:11:33So inside here is marshmallows.
00:11:35So easy.
00:11:35Put 50 grams of butter.
00:11:38I think it's 25 of butter.
00:11:39A bit of flour inside.
00:11:41Okay.
00:11:41Mix, milk and then you've got lovely base.
00:11:44Don't forget parmesan is already inside here.
00:11:47Don't have a top if you know it burns.
00:11:49Okay.
00:11:49I can see that.
00:11:50So how long does that cook for?
00:11:52That is cooked for about 25 minutes.
00:11:55Then it looks like that.
00:11:56It looks like that.
00:11:58Then with this one, we cooked some pasta, some rigatoni.
00:12:03If you don't have a rigatoni, have some different short of a pasta.
00:12:06You can put it inside there.
00:12:08No, no, just watch it properly.
00:12:09Make sure you do it now.
00:12:11I mean, there's not a lot I can go wrong with.
00:12:14No.
00:12:15You're having a waste of pasta.
00:12:17The pasta's behind us, Chef.
00:12:18Okay, can you get that?
00:12:18Yeah, I'll get it.
00:12:20Let's go.
00:12:21Put them inside here.
00:12:22Yeah.
00:12:23Should I do this too?
00:12:24Yes, of course you have to do that.
00:12:26Okay.
00:12:26Look, you drop one.
00:12:27Just stir them up properly.
00:12:28Yeah.
00:12:29I'll help you now.
00:12:30I'll get it.
00:12:31I'll get it.
00:12:33You know, you lay it with this beautiful pastry, sweet pastry.
00:12:37You'll love it.
00:12:37But if you have any left, you can also use for match biscuit or something else.
00:12:43But there's a lot of sugar in that pastry.
00:12:45It is indeed.
00:12:46But when you taste it, you will understand why.
00:12:48In those days, they used to love something with sugar.
00:12:51Don't forget, the original was made with opal, you know.
00:12:54So, I mean, it's a nod to sort of decadence.
00:12:57No, but they used to be on a big banquet.
00:12:59You know, they used to have all this one.
00:13:01Now, put them inside.
00:13:02Good boy.
00:13:03I like the way you're doing.
00:13:04Good.
00:13:05Good.
00:13:06Don't forget the bay leaves.
00:13:07Right on there.
00:13:08Bay leaves are in there, Chef.
00:13:08Leave them inside.
00:13:09So, when we try to cut, they won't cut it.
00:13:13Right.
00:13:13That's good.
00:13:14Once you've done this one, so very kindly, you know, half an hour ago, beautiful Gemma,
00:13:20she made this one.
00:13:21Oh, God, I hope it come up from here.
00:13:23Can you do it?
00:13:24Hang on.
00:13:25So, a bit of that, Ray?
00:13:26Well, not really neat.
00:13:27Okay, great.
00:13:28Put this one on top of me, because if you break, I'll break it.
00:13:33Oh!
00:13:33Lucy, thank you so much for letting me do this.
00:13:36Like that.
00:13:37You're a chef.
00:13:38You're supposed to know how to do it.
00:13:39Wow.
00:13:40It's also, it's also really, really stuck.
00:13:43Very stuck.
00:13:43I know.
00:13:44Just put the knife, pallet knife you need there.
00:13:48Oh, that was enough.
00:13:49Okay, we're getting there, we're getting there.
00:13:50It's fine.
00:13:50You got it.
00:13:51You're sharp.
00:13:51Fine, fine, fine.
00:13:52Just put them on top.
00:13:52Fine, fine, fine.
00:13:53Fantastico.
00:13:54You close it, now you're crippling.
00:13:56You know how to cripple him properly?
00:13:58Yeah, I'll tell you what.
00:13:59Yeah.
00:14:00You show me while I do some more work.
00:14:02Yeah.
00:14:03If you want to make Genaro's pasta pie at home, you can find the recipe at bbc.co.nk forward
00:14:07slash
00:14:07site at the kitchen.
00:14:08Or you can scan the QR code below and it'll take you straight to this dish.
00:14:12Which, it's quite involved, I think it's fair to say.
00:14:14You need two people to make chef.
00:14:16You do need two people.
00:14:17One really quick one.
00:14:18One really quick one.
00:14:19Three.
00:14:20You need a team of home eggs as well.
00:14:23But it is worth it.
00:14:25I mean, it's pastry, it's part, you make pastry, and then you, you, yeah, I don't know
00:14:30what to say.
00:14:31One big pastry.
00:14:33Make a pie.
00:14:34Pie.
00:14:35Now you brush this one with the egg yolk and a little bit of milk.
00:14:39Have you put some milk inside that?
00:14:41Thank you very much.
00:14:42Chef.
00:14:42Okay.
00:14:43So, how's the rest of life?
00:14:44All right.
00:14:45Everything is okay.
00:14:46Fantastic.
00:14:46Very, very busy.
00:14:47Yeah.
00:14:48All over the place.
00:14:49You know, especially with the new book.
00:14:51Yeah.
00:14:51Which will be presented almost everywhere.
00:14:54And, you know, Saturday Kitchen, you know.
00:14:57Yeah.
00:14:57How many years?
00:14:58I'm always here.
00:14:59I'm always find you.
00:15:00A day is joy.
00:15:01Let me give you a kiss.
00:15:02Oh!
00:15:05That is good.
00:15:06Now, because you do everything, put them in the oven.
00:15:09Go on.
00:15:09Right, okay.
00:15:10One hundred seventy, one hundred and eighty.
00:15:14Can you make me a salad?
00:15:14Oh, yes.
00:15:15Let me wash my hands first.
00:15:16Yeah.
00:15:16Fine.
00:15:17Okay.
00:15:17One hundred seventeen, one hundred and eighty.
00:15:20Right.
00:15:21For forty-five minutes.
00:15:24Not one minute more and not one minute less.
00:15:27Right.
00:15:28This is would be nice to be served with a nice little bit of a salad.
00:15:32Yeah.
00:15:33It's to refresh it.
00:15:34I just put my just a little bit aside.
00:15:36Clean the place properly.
00:15:38Okay.
00:15:38And, look at this lovely amalfi lemon.
00:15:40I'm going to cut this up.
00:15:42Look at the first.
00:15:43Look at this amalfi lemon.
00:15:45I mean, your lemons are great, mate.
00:15:47But, look at this.
00:15:47Let's look at this.
00:15:48This is the star of the show, right?
00:15:50Didn't it?
00:15:50You made it.
00:15:51No, I didn't make it.
00:15:52Everyone knows I didn't make it.
00:15:54Gemma and the homemade.
00:15:56Look, look.
00:15:56I lifted the leaves here.
00:15:57Okay.
00:15:58Then, just like, just all the lovely lemons everywhere.
00:16:04And then you get a lovely, beautiful extra virgin olive oil.
00:16:08All mix up.
00:16:10Let's go.
00:16:11Touch of the salt.
00:16:13Look at that.
00:16:14Wow.
00:16:15Oh, wow.
00:16:16A little bit of salt.
00:16:18Just a little bit.
00:16:19Just a minute.
00:16:20I've reached my hands.
00:16:23Okay.
00:16:23Just lovely.
00:16:24Can you put some zest of lemon on top of this one, please?
00:16:28Yeah.
00:16:28Stick it on a plate, yeah?
00:16:29Okay.
00:16:30Just a lot of this one.
00:16:31Yeah, they've got some of that.
00:16:32Good.
00:16:34And...
00:16:34Also, how many lemons did you bring back?
00:16:38Are you allowed to do that?
00:16:39I should...
00:16:40Can you do that?
00:16:41Yeah, my Chloe, my daughter Chloe, she said to me,
00:16:44did you want anything?
00:16:45Lemon.
00:16:46So I filled it up in the bag.
00:16:48Beverly, this is coming over to you any second now.
00:16:50You can bring it.
00:16:51Remind us what this is called.
00:16:52Well, simple dish, pasta pie, 200 years old recipe.
00:16:57Love it.
00:16:58Renaissance with a beautiful short pastry with sugar inside,
00:17:01made by Matt.
00:17:03Brilliant.
00:17:04Got that.
00:17:10Very noisy.
00:17:13Oh, wow.
00:17:14Holly, talk about drinks.
00:17:15Oh, I've got some lovely drinks.
00:17:16Well, Gennaro, I tasted this, obviously, in rehearsal.
00:17:18What a superb dish.
00:17:20It's just...
00:17:21It's just so full of joy and full of flavour.
00:17:23And for that, I've got a red wine.
00:17:25And for that, I've got a red wine that's boosted.
00:17:53It makes you feel like all of the sunshine's coming back.
00:17:56Mmm.
00:17:56You just know that it's coming back.
00:17:57And it's a great price as well.
00:17:59£8.50 for that.
00:18:00I love it.
00:18:00And for a non-alcoholic option, I've got an Italian icon.
00:18:04Crodino.
00:18:04It's been going since the 60s.
00:18:06£2.50, widely available.
00:18:07Oh, I love Crodino.
00:18:08Yeah, I love Crodino.
00:18:09And usually it's an aperitif, but I think because it's quite bittersweet,
00:18:12it's a contrast to the rich flavours in the dish.
00:18:15So, you've got a bit of sunrise in your glass.
00:18:17That's really nice, that.
00:18:18This is very nice.
00:18:19But that's like Marmalady waking you up in the morning.
00:18:21Yeah, I agree.
00:18:22And you could do all sorts with it.
00:18:24Oh, yeah.
00:18:24Isn't that great?
00:18:25That's fabulous.
00:18:25Yeah.
00:18:27Bittersweet, yeah.
00:18:28Bittersweet.
00:18:28And I think they used like 15 different botanicals in it.
00:18:30And all that complexity.
00:18:31Gorgeous.
00:18:31For the price, really good value as well.
00:18:33Mmm.
00:18:34How is the food?
00:18:35Delicious.
00:18:36Oh, well, I'm about to go in, like, fully.
00:18:39Here we go.
00:18:40Olya, how is this?
00:18:41Really comforting.
00:18:42Like, the inside bit is just something that you would eat at home,
00:18:45but because it's encased in this beautiful pastry,
00:18:47it's also quite a showpiece, isn't it?
00:18:48The sweet pastry, I think, was really interesting.
00:18:52And that little bit of lemon in it really works.
00:18:54It's sort of a bit of brightness, bit of sweetness, bit of richness.
00:18:57Honestly, Gennaro, it's a dish for all seasons.
00:18:59Nice, right?
00:19:00Stunning.
00:19:00Yeah.
00:19:01This is absolutely stunning.
00:19:03I love you all.
00:19:04I mean...
00:19:06It is indeed.
00:19:07Well, and don't forget, you know, that is over a 200-year-old recipe,
00:19:12I can't say the word.
00:19:14Renaissance.
00:19:15Renaissance.
00:19:16It's actually, it's 300 years it goes back.
00:19:19I know we're laughing, but it's really important that you keep these recipes alive.
00:19:20Very important.
00:19:21And try to bring it back.
00:19:23Right.
00:19:24You're in charge of what I cook at the end of the show,
00:19:26but will you go for Beverly's idea of food heaven, and mine, as that happens,
00:19:30crispy duck pancakes with plum sauce,
00:19:32or her idea of food hell, tin sardine, and coconut curry with spicy aloo matter?
00:19:36No.
00:19:36No.
00:19:37Log into the website now and have your say.
00:19:39Right.
00:19:40We're going to catch up with Rick now, and he's leaving Penang behind, heading to another
00:19:43Malaysian island for his version of a squid game.
00:19:46Take a look.
00:19:54Being an admirer of Joseph Conrad, I can't help but think what he must have seen here
00:20:00100 years ago when Penang was enjoying a trade boom in tin, cloves, nutmeg, and pepper.
00:20:06And of course, it was linked by ships sailing to Rangoon, Madras, and Singapore,
00:20:11so there would be miles of these little piers and warehouses, busy loading cargo.
00:20:17For Conrad, this place would have been manna from heaven for his novels.
00:20:23There's not a great deal of love, generally speaking, for old buildings in the Far East.
00:20:28I know the Chinese, for instance, would rather have brand new ones.
00:20:32My great-grandfather was a Methodist missionary in Guangzhou in China,
00:20:38and I went out there recently to do a TV programme about him.
00:20:42And his mission is now a Starbucks.
00:20:49Penang didn't disappoint, and I'd go back like a shot, purely because of the food.
00:21:00I'm off to Langkawi Island, to the north of Penang.
00:21:03This is a place I know well.
00:21:05I've been on a few holidays here, staying in traditional houses like this.
00:21:10I really like it, although these places are not mosquito-proof.
00:21:14But you do feel you're actually in a strange and romantic place,
00:21:18and not in some air-conditioned high-rise hotel with Muzak.
00:21:26All the time I've been making seafood programmes,
00:21:29I've always wanted to go out squid fishing.
00:21:32Well, I have been out on one or two occasions, but we didn't catch anything.
00:21:36But tonight, it's going to happen.
00:21:39It's a very calm sea, the tide's right,
00:21:42there's loads of squid at the moment, and it's overcast.
00:21:45Yes, it's going to happen.
00:21:48Come on, let's go!
00:21:51Well, all I do know is that they put these lights on,
00:21:54they're waiting for the squid, for it to get dark,
00:21:58and then they'll turn these lights on, and just as it's getting dark,
00:22:01apparently that's the best time the squid will come to the surface.
00:22:05So we're all waiting with bated breath.
00:22:09I love this.
00:22:11I always think that fishing's a bit like gambling.
00:22:13You don't really know the outcome.
00:22:15You could have a brilliant night, but then again,
00:22:18it could be what the fishermen in Cornwall call a black net.
00:22:22Nothing.
00:22:23I don't know how this rain affects the squid,
00:22:26except it makes everything turn quite surreal, almost dreamlike.
00:22:31And although I'm soaked through with warm rain,
00:22:34I wouldn't have missed this for the world.
00:22:37The lights that attract the squid work best when the moon is hidden by cloud,
00:22:41or indeed when it's a sliver, a new moon,
00:22:44so the squid won't be distracted by it.
00:22:46Now for the moment of truth.
00:22:54Like moths to a flame, one can only imagine the squid swimming towards the light,
00:23:00and their eventual doom.
00:23:02Throughout my travels in Southeast Asia and the Mediterranean as well,
00:23:06this has been a common sight.
00:23:08Hundreds of twinkling lights, a mile or so from the shore,
00:23:12tempting squid to the surface.
00:23:15Well that's it. The mystery's been revealed.
00:23:17I didn't quite know how it was done.
00:23:19Now I do.
00:23:20But I've never seen anything like that netting before.
00:23:23And the way he changed the lights,
00:23:24he used the white lights to bring the squid up from deep down,
00:23:29and the red lights to bring them right up to the surface.
00:23:31So he just zaps the red light on when he's just about to throw the net,
00:23:35and then throws the net.
00:23:37And I mean he's catching so much.
00:23:40I've just found out he can catch as much as 80 kilos a night,
00:23:43so it's really good fishing at the moment.
00:23:46I was told by the fishermen that the coming of the rain was a godsend,
00:23:50because it broke up the surface of the water,
00:23:53so the net would be harder to spot.
00:23:58I cooked squid back at home in Padstow.
00:24:01I got some seriously fresh ones from Cornwall,
00:24:04cleaned them and put them on skewers on the barbie.
00:24:07That night on those squid boats was just wonderful.
00:24:10And just the whole vision of those lit up boats everywhere,
00:24:14and it was so warm and peaceful and barmy.
00:24:17It did rain a bit, but it's warm rain.
00:24:20Well the next night we went to a night market
00:24:23in a village somewhere on Langkawi,
00:24:25and I saw them making satays,
00:24:27they were making chicken and beef and these squid ones.
00:24:29And they were marinating the squid in something,
00:24:31but I wasn't quite sure what it was.
00:24:33So I made this up.
00:24:34I just take some fish sauce and lime juice and some sugar,
00:24:38and just roasted some spices,
00:24:40cumin, coriander and a bit of chilli, mixed it all up.
00:24:44It's pretty good.
00:24:46And it's very nice squid too.
00:24:49To set the squid off to perfection,
00:24:51make a dipping sauce.
00:24:53To start with, fry off the usual suspects,
00:24:56all finely chopped.
00:24:58They are shallots, garlic, ginger and a red chilli or two
00:25:02in a light vegetable oil.
00:25:04You just want to soften them and start to flavour the oil.
00:25:08Try not to let them take on any colour
00:25:10and then get them smartly off the heat.
00:25:13When it's cooled down a little,
00:25:15put it into a small bowl and add some light soy sauce
00:25:18and the juice from a couple of limes.
00:25:21Then some sugar, preferably palm sugar,
00:25:25but brown sugar is okay if that's all you have.
00:25:27Now some chopped peanuts, a little more oil
00:25:30and the remains of the marinade that the squid has been soaking in.
00:25:36Lastly, stir in some coarsely chopped coriander
00:25:39and then all you have to do is sear the squid satays
00:25:42over your charcoal barbecue
00:25:44until you see the edges begin to caramelise.
00:25:47No need to take them further than that.
00:25:50I really like collecting dishes like this on my travels.
00:25:54They say travel broadens their mind.
00:25:57Well, it certainly extends one's cooking repertoire.
00:26:00Set them onto a warm plate and call your guests.
00:26:04Now it's just a question of dip and tuck in.
00:26:07Well, I must say, just looking at that, it's bound to be nice,
00:26:11but I do think it is very bad manners for us television cooks
00:26:14to try our own food and say how delicious it is.
00:26:18But it is. Very.
00:26:26Thanks for that, Rick.
00:26:27That actually looked delicious right on my street there.
00:26:30Now, Beverley, Rick was in Malaysia there.
00:26:32You've just come back from Malaysia.
00:26:33Yeah, we just came back.
00:26:34We went to Langkawi.
00:26:36Nice!
00:26:36It was our friend's wedding.
00:26:38Yes, it was an actual holiday.
00:26:39That's where he was.
00:26:40In Langkawi.
00:26:41Oh, fantastic place.
00:26:43Very nice.
00:26:44Really, really lovely.
00:26:45So I'm going to do a little Malaysian dish.
00:26:48It's not a lot of curries, just lots of spices.
00:26:50I'm blitzed up the shallots, the garlic,
00:26:52there's some chilli paste, a little bit of shrimp paste here,
00:26:57a bit of lemongrass, sugar, a little bit of tamarind,
00:26:59not too much.
00:27:01That's it, really, and some seafood.
00:27:04Fabulous.
00:27:04So I'll open those.
00:27:05Smells good.
00:27:06Right, so I'm going to get...
00:27:07I'll only just finish with a big handful of basil.
00:27:09So I'm going to get on with this.
00:27:10In the meantime, let's talk about the new play,
00:27:14which Maria Rosetta.
00:27:15I am so excited to do this.
00:27:18But, I mean, let's talk about your character.
00:27:21Yeah.
00:27:22So, Sister Rosetta Tharp.
00:27:24She was a blues and mostly gospel singing,
00:27:30guitar shredding whirlwind of a woman.
00:27:33She came into prominence in about the 1930s
00:27:39and completely kind of took everyone out
00:27:43because her guitar playing was so stellar
00:27:46and her singing, of course, especially in churches.
00:27:49They were like, wow, who is this phenomenal woman?
00:27:52And so I'm playing her on stage in Maria and Rosetta
00:27:56at Soho plays, which I'm very excited and privileged,
00:28:00feel very privileged and honoured to play her.
00:28:02But, I mean, for people who maybe don't know,
00:28:04Ollie and I were discussing this,
00:28:06because you were a big fan, aren't you?
00:28:07I'm a mega fan.
00:28:08I mean, this woman was incredible.
00:28:09She's the godmother of literally everything.
00:28:11You know, all kind of rock music,
00:28:13everything we know, whether it's Elvis, Carl Perkins,
00:28:15they all kind of looked at her.
00:28:17They did.
00:28:17But there's the stance as well.
00:28:19It's the style and the way she stood with her guitar,
00:28:21this big old Gibson guitar,
00:28:23and she'd roll her hips and she was incredible.
00:28:27Yeah.
00:28:28For me, she's on the Mount Rushmore of architects of rock and roll
00:28:33alongside your Chuck Berries and people like that.
00:28:37Little Richard.
00:28:38Little Richard.
00:28:39Overlooked.
00:28:40It's kind of criminal that, yes, we all know who Elvis was,
00:28:44and Chuck Berry and that,
00:28:45but this woman was the predecessor to all that, wasn't she?
00:28:48pre all of those guys,
00:28:51and her styling is what they then took and exploded into this thing
00:28:58called rock and roll.
00:28:59But she was quite a phenomenon, not only of her time,
00:29:03but even now, because if you think there's not that many women in music
00:29:11who are known for playing their guitars and singing.
00:29:14In country music, yes, a little bit more in rock.
00:29:17Yeah.
00:29:17And a little bit more in, a little bit in pop.
00:29:20You think Taylor Swift and that.
00:29:21But that whole kind of archetypal rock god,
00:29:25you always think of a man.
00:29:26Yeah.
00:29:26In front of a huge arena with his guitar, you know,
00:29:30slash style or whatever, Eddie Van Halen.
00:29:32Yeah.
00:29:34But Sister Rosetta did that first.
00:29:36She was the first to do an arena gig.
00:29:40She got married to husband number three,
00:29:42and the reception was a gig in front of 25,000 people.
00:29:48Really?
00:29:48Wow.
00:29:49Wow.
00:29:49I mean, she was...
00:29:50I was watching some old footage the other day,
00:29:54and she was quite an eccentric, I thought.
00:29:58Oh, yeah.
00:29:58Quite a showwoman and an eccentric.
00:30:00She really was.
00:30:01She wasn't...
00:30:02She was her own...
00:30:03She was one of one.
00:30:05She was one of one.
00:30:07Well...
00:30:08But then you look at it in today's terms,
00:30:10and you go, yeah, she was...
00:30:11But at the time, in segregated America...
00:30:14Yeah.
00:30:15And there's this woman who's just holding an audience,
00:30:18and then it panned round to the audience.
00:30:20It was all white.
00:30:21Yep.
00:30:21Which I was just fascinated.
00:30:23I just found that absolutely fascinating.
00:30:24Well, the footage that is available online
00:30:28that most people see when they Google Sister Rosetta Tharf...
00:30:32Yeah.
00:30:32...is of her on a disused train platform...
00:30:37Manchester.
00:30:37Yeah.
00:30:38Charlton Come Hardy, Manchester.
00:30:40Yeah.
00:30:41And it was a TV show that was put together called The Gospel Caravan,
00:30:46and it featured Muddy Waters was there and some other musicians,
00:30:49but Sister Rosetta stole the whole thing.
00:30:52Yeah.
00:30:52Because she's there in a white coat and her Gibson SG-1.
00:30:57Do you know...
00:30:58Just jamming.
00:30:59It gave me a little bit kind of Nina Simone.
00:31:02Just...
00:31:02Because I remember this...
00:31:04The presence.
00:31:04The presence of her.
00:31:05It was the presence, but it was also...
00:31:06It wasn't...
00:31:07You know, the fact that she had that big old coat on.
00:31:10Yeah.
00:31:10It was all about the performance.
00:31:13And none of the...
00:31:14That's right.
00:31:14The costumes, no costumes or anything like that, was it?
00:31:17And yet she was...
00:31:18She was showy.
00:31:19But I think there's something about that performance of her all in white
00:31:23with a white guitar, just holding the audience,
00:31:26and in the audience...
00:31:28In the audience was Eric Clapton.
00:31:31Wow.
00:31:31There was Jeff Beck.
00:31:33Yeah.
00:31:33There was the late Brian Jones of the Rolling Stones.
00:31:36Yeah.
00:31:37I mean, you know, you had these future British gods of music
00:31:43who were just sat there like, oh, my God.
00:31:46Seeing how it's done properly.
00:31:47Yeah.
00:31:48And that's exactly why they went.
00:31:49They wanted to see the blues done the way that it's supposed to be done.
00:31:53I love her recordings now, because they are of the time.
00:31:56You know, you've got some crackle on it, but it gives loads of atmosphere.
00:31:58I don't want AI to clear it up, but I'm so excited about you performing her,
00:32:02because you're the only person who can.
00:32:04Oh, thank you.
00:32:04Your amazing voice.
00:32:05You know, you've won so many awards for performing at Whitney, wasn't it?
00:32:09I was in The Bodyguard.
00:32:10Yes, she was in The Bodyguard.
00:32:11Lots of other...
00:32:11Honestly, I could not be more excited that you are playing Sister Rebecca Park.
00:32:15Me too.
00:32:16Me too.
00:32:17But I'm not alone.
00:32:19I share the stage with...
00:32:20Because it's called Marie and Rosetta.
00:32:22Marie Knight was a gospel singer who Sister Rosetta plucked from obscurity
00:32:28Yeah.
00:32:29And thought, she's going to be a star.
00:32:31I'm going to partner with her.
00:32:33I'm going to help launch her.
00:32:35But also, I'm going to hopefully lean on her to get back into the church's good graces,
00:32:40because the churches had really turned their back on Sister Rosetta,
00:32:44because she was singing in the cotton club, you know, nightclubs.
00:32:47Right.
00:32:47So, they weren't happy with her.
00:32:49And of course, her guitar shredding and all of that.
00:32:51They just weren't happy.
00:32:52So, Rosetta and Marie formed a partnership, and our play takes us to that first day in
00:32:59the rehearsal room, which was a funeral home.
00:33:01Right.
00:33:02Because you couldn't stay in hotels, because African-America in Mississippi in 1946.
00:33:08It wasn't going to happen.
00:33:09So, they're rehearsing in a funeral home, and they're figuring out their show.
00:33:13Wow.
00:33:13How is this going to work?
00:33:15Is it going to work?
00:33:16Yeah.
00:33:16And of course, we find out about their loves, their lives, husband one, two, three,
00:33:21all of that.
00:33:22And of course, the great music.
00:33:24It's punctuated by the great music all the way through.
00:33:27Beverly, you've obviously got...
00:33:28There's a lot of fans at home watching the show today wanting to go and see this.
00:33:31Yes.
00:33:32Including, lovely Floena Benjamin.
00:33:35Yay!
00:33:35Queen!
00:33:35She sent us a text.
00:33:37Yes, she sent us a text saying, wishing you, wishing lots of love.
00:33:40Oh, that's lovely of her.
00:33:41Sending you, yeah, lots of love and success.
00:33:43Oh, that's so great.
00:33:45So, yeah, I'm just, I'm thrilled that we're going to be putting this on the West End.
00:33:49Myself and my co-star, Donbiz Odwa and Lovel, beautiful Zimbabwean name.
00:33:55And an all-female band as well, so.
00:33:58Very cool.
00:33:58Yeah, because I'm not playing guitar, because I can't play like that.
00:34:00You need to be able to shred and I just, yeah, it's not my bag.
00:34:06Right.
00:34:07Let me just recap this.
00:34:09Yes.
00:34:10So, dead, dead simple.
00:34:11So you make the paste, fry the paste out so the oil starts to separate.
00:34:15In with the clams.
00:34:16Give those a couple of minutes, they start to open.
00:34:18Just a touch of water.
00:34:19Some tamarind went in there.
00:34:21I've got a smashed, what's that called?
00:34:23Lemongrass stick.
00:34:24Lemongrass.
00:34:24There's some lime leaves that have been chopped up.
00:34:28Julienne's going through there.
00:34:29Turn that down.
00:34:30And then, lastly, I'm going to finish with a big bunch of basil.
00:34:33And that is pretty much it.
00:34:35Yeah.
00:34:35So, when you take on these roles, do you, is there a sense of, well, obviously a sense
00:34:40of purpose, but kind of a weight to it?
00:34:42I mean, you have to do this justice.
00:34:44Oh, yeah.
00:34:44I have to.
00:34:44Because you're introducing this amazing woman to a whole, you know, cast of people who've
00:34:50never heard of her.
00:34:50Well, and that's exactly right.
00:34:52Because most people just do not know the name Sister Rosetta Tharp.
00:34:56Yeah.
00:34:57But she was a living firebrand of a woman.
00:35:01So, there's a responsibility to get her right, you know, and to do her justice.
00:35:09And not only just her, the woman, but the legacy.
00:35:13Mm-hmm.
00:35:13And I'm really careful when it comes to portraying people.
00:35:19And the way that I do my very best to do that is to go into the research, do my
00:35:23work,
00:35:25really study as much as I can about the character, the woman, the, you know.
00:35:31We don't have loads and loads of footage.
00:35:34So, there's some things that I've had to interpret.
00:35:36But as much as I can, I go into the rabbit hole.
00:35:40And so, hopefully, I come out the other end and I can be Sister Rosetta on that stage.
00:35:46And it's not Beverly Knight.
00:35:47It's Sister Rosetta.
00:35:49So, you have to really get under the skin of it.
00:35:51Completely.
00:35:52But also the interpretation.
00:35:54I think that's really important for you as well.
00:35:55It's not just, it's not just accent.
00:35:58It's full characterization.
00:36:00So, I have a particular walk that I adopt.
00:36:03Right.
00:36:04Just to take on her character.
00:36:07Yeah, yeah.
00:36:07She's a bit thicker than I am.
00:36:09And she had just this huge presence.
00:36:11So, I've got to kind of fill the whole stage with presence.
00:36:14And then, of course, there's the voice.
00:36:16So, it's a lot.
00:36:18Well, listen.
00:36:18It is a lot.
00:36:18Listen.
00:36:19Dive into that.
00:36:19Let's know what you think of that.
00:36:21Let's go.
00:36:21We should say the play starts on the 28th of February.
00:36:25Of Feb.
00:36:26Yeah.
00:36:27So, and it goes through to the 11th of February.
00:36:29That's right.
00:36:30Very excited.
00:36:31Right now.
00:36:32What do you want me to make at the end of the show?
00:36:33Will it be Beverly's food heaven?
00:36:35Duck pancakes?
00:36:36If so, I'm going to take some confit duck legs.
00:36:38I'm going to crisp them up in the oven before shredding and serving with homemade plum sauce,
00:36:42some pickled moolies, some spring onions, cucumber rice pancakes to wrap them all up in.
00:36:46Or her idea of food hell, sardines and peas.
00:36:49If so, I'm going to use some tinned sardines.
00:36:50I'm going to make a fiery coconut and tomato curry with a side of spicy potato and pea,
00:36:54aloo matah.
00:36:55A double dose of hell there for Beverly.
00:36:58Nobody wants that.
00:36:59No.
00:36:59The choices are yours.
00:37:00Log on to the website now and have your say.
00:37:03How's that?
00:37:03It's alright?
00:37:04It's quite spicy, right?
00:37:05You keep talking.
00:37:07I'm going to keep eating because this is fabulous.
00:37:10Squir.
00:37:10I love squirms.
00:37:11Oh my lord.
00:37:12Right.
00:37:14Sorry, I don't know how to shout it.
00:37:15Let's head to...
00:37:18Honestly, sometimes it's like I've never done this show.
00:37:20Let's head to Provence now with Marcus Waring and he's on his scenic rooftop to make a
00:37:25cheats chicken bourguignon.
00:37:32After my extensive research, I'm settling on a chicken dish that I'm sure will give the
00:37:38French a run for their money.
00:37:41It's comforting, delicious and above all simple.
00:37:44It's a cheats chicken bourguignon with red wine.
00:37:50So, chicken first.
00:37:52And I'm adding flavour with thyme, garlic...
00:37:56Good luck of oil.
00:37:59..and get it straight onto the barbie.
00:38:04Get some colourisation on the chicken.
00:38:07Don't be afraid.
00:38:10My top tip for avoiding the classic British burnt chicken on the barbie is to get lots
00:38:16of caramelisation on the outside.
00:38:18Then move it to a cooler spot away from the direct heat to finish cooking through.
00:38:24Alternatively, put the chicken pieces on a roasting tray and into the oven for 40 to
00:38:2950 minutes at 180 degrees.
00:38:34Now for that all-important sauce and keep your eyes out for some culinary cheating.
00:38:38There's some really great sauces out there.
00:38:41Coq au vin, beef bourguignon, red wine sauces.
00:38:43There are many other recipes in French cookery and are back home.
00:38:47But the base of this sauce is about using a little bit of streaky bacon.
00:38:51I've got some shallots, I've got some butter mushrooms and a little bit of Bastien's red wine
00:38:56just to give it a little bit of flavour.
00:38:59First, cut up the bacon.
00:39:02Any bit of bacon that you've got in your fridge.
00:39:04Just bring in that little bit of salty rich bacon flavour in the background of the sauce.
00:39:10Up next are roughly chopped shallots.
00:39:14And garlic, followed by mushrooms.
00:39:18I'm using button because I think they're great.
00:39:20And they just happen to be about the cheapest ones you can get your hands on.
00:39:25Pinch of salt.
00:39:26Good twist of pepper.
00:39:29Turn up the heat.
00:39:30Don't be afraid to get a little bit of colour into the pan.
00:39:33Now what we're looking for is a caramelisation because this is a brown sauce.
00:39:36And so there's no problem in getting a little bit of crunchy, crispy bits on your shallots and your mushrooms.
00:39:43Don't let the pan go cold because what will happen is the mushrooms will start to release their water.
00:39:49Then everything in that pan will start poaching.
00:39:52And always a top tip when you're making anything and you want to retain heat, a good sturdy thick pan.
00:40:01Cheat alert!
00:40:02Right.
00:40:03How do you get beef flavour into your sauce?
00:40:07I'm going to put in a couple of these beef stock cubes.
00:40:11Now I'm not going to make stock with this.
00:40:13I'm going to use these as a seasoning.
00:40:16This is where I should confess that I use these all the time.
00:40:19They're cheap and cheerful instant flavour bombs that we all have at home.
00:40:25I say get them out of the cupboard and into your sauces.
00:40:29Even though this is a chicken dish, I just think that the beef stock cube and the red wine work
00:40:34together really, really well.
00:40:37Now, for some of Bastien's beautiful red wine.
00:40:42You definitely don't need to be using expensive wine to cook with.
00:40:45In fact, if you ever find yourself with a corked bottle, keep it for cooking.
00:40:50You might not want to drink it, but once the alcohol has burnt off, it gives great colour and flavour
00:40:55to a sauce like this.
00:40:58In with some chicken stock and another cheat.
00:41:03Corn flour.
00:41:04I know all the chefs out there are going,
00:41:07What?
00:41:08Listen, I know full well that anybody at home, especially a chef,
00:41:12who wants to get a meal cooked and get it served and you're standing there waiting for your sauce to
00:41:16reduce and reduce and reduce for hours and hours and hours.
00:41:18Now, here's my thinking agent.
00:41:21Who doesn't love a shortcut?
00:41:24Automatically, that is just transformed from a very, very loose sauce with some garnishes in it into something that's really
00:41:30thick and delicious.
00:41:31That's going to coat that lovely chicken.
00:41:35That's the sauce pretty much ready.
00:41:37It just needs a few finishing touches.
00:41:39A splash of red wine vinegar, a couple more mushrooms for texture.
00:41:44Mind your fingers.
00:41:45And a pop of green from some chopped parsley.
00:41:48Now we can start putting our dish together.
00:41:51Don't leave anything behind.
00:41:53A little nuggets, slices of garlic, put those in too.
00:42:00There we have it, a comforting classic, packed with flavour and cheats, starring the humble chicken and a splash of
00:42:07red wine.
00:42:08My Provencelle take on a Great British Sunday Roast.
00:42:17Alex, Bastian and his wife Emily have come to see what I've made with their produce.
00:42:22Hello, bonsoir.
00:42:24Have I found the ultimate French twist on one of our favourite dishes?
00:42:28Let's see, shall we?
00:42:31Sorry, Alex, it's chicken.
00:42:33Chicken again.
00:42:34No worries, it's the same problem with the wine.
00:42:39Chicken for lunch, wine for lunch.
00:42:42Wine every day.
00:42:43Wine every day.
00:42:44So let's try this.
00:42:51Delicious.
00:42:52And the chicken is really good, eh?
00:42:54It goes really well with the wine.
00:42:56This works. This is big and this is big.
00:43:00The French have their own version of a roast dinner.
00:43:04It's not quite like ours.
00:43:05There's a few little points of difference.
00:43:08But there's one point of difference that I do find quite extraordinary.
00:43:11They don't serve gravy.
00:43:12You can't have a roast dinner without gravy.
00:43:14I don't care what part of the world you live in.
00:43:17Back home, I'll Sunday roast our chicken.
00:43:20Roast potatoes, vegetables, that's what we do.
00:43:22I think this is more familiar with France in the region.
00:43:25Is it going? Yeah.
00:43:26I like, you know, I...
00:43:27And I like the fact that you're doing it with your bread.
00:43:30Oh, yeah.
00:43:30Because this is the best way as well.
00:43:33OK, I'm going to have to let it go.
00:43:35Because whilst they might not do gravy over here,
00:43:37they do do incredible yet simple sauces.
00:43:41And that's what makes this chicken dish so special.
00:43:44Santé.
00:43:45Santé.
00:43:46Santé.
00:43:47Santé.
00:43:48Santé.
00:43:55Santé.
00:43:58Santé.
00:44:08Santé.
00:44:09Santé.
00:44:15Santé.
00:44:17Santé.
00:44:18Santé.
00:44:45Santé.
00:44:46celery so you can whack that in and normally at home we'd be cooking this for you know a lot
00:44:53longer
00:44:53like 10 15. right do you know what they call them uh celery onions and carrots in italy the holy
00:45:00trinity there you go it goes in all dishes everything everything celery carrots sweetness
00:45:06for the carrots you know little pensions with onions and the smell the flavor of the celery
00:45:14is this a must the holy trinity the holy trinity i love that right so i'm going to get on
00:45:19with the
00:45:20potato top so this is your duchess potato yeah so you can get on with that so it's just spuds
00:45:25boiled up until they're nice and soft and then we've got some butter some egg yolks
00:45:31and then the telegio to go through it it's just like a really rich
00:45:34is the telegio there to give because it's vegetarian to give it an extra kind of yeah yeah it's just
00:45:41i
00:45:42think i mean i'm not running vegetarian food down but that it seems that every step of this you've
00:45:47packed it with something else exactly i think people just forget about veggie food and it's
00:45:52always a bit of an afterthought and so that's why when i'm doing all of my recipes i want it
00:45:56to be
00:45:57just really packed full of flavor so yeah it's big on all the flavor notes in this one it's just
00:46:02really
00:46:02savory really lush and and this comes from a place where you used to be vegetarian yep not anymore not
00:46:08anymore no but you don't want it to be seen as an afterthought no exactly i mean like my biggest
00:46:13bug
00:46:13bear is going to the pub and everyone else is getting like a nice roast dinner or like you know
00:46:20like a nice summit yeah and then i i'm not going to be doing that so the veggie option is
00:46:26what i'll go
00:46:26for but it's always like a curried chickpea pie i don't want that on my roast okay do you know
00:46:31what i
00:46:31mean i just want a nice a nice bit of something like something i grew up with or you know
00:46:37and it's
00:46:37always just a bit rubbish did you grow up vegetarian no i went veggie when i was like 11. okay
00:46:42um and
00:46:42then i was a vegan for a couple of years as well and then maybe been eating meat again for
00:46:46like six
00:46:47years something like that but it's it's it's not where my brain goes when i'm doing recipe development
00:46:52or anything like that so yeah straight to the vegetables okay so so let's uh let's let's talk about
00:46:58your your food background so you didn't start as a chef did you no um so i started out actually
00:47:04more in like food styling okay um and recipe recipe development um and then for the last three years
00:47:13i've been at mob so i'm the senior producer at mob um just gone part time so that i can
00:47:18work on some
00:47:19other fun things um i mean for people who don't know at home maybe it's online recipe platform it's
00:47:24mainly made up of cool kids right let's be honest my daughter loves anything more because the food
00:47:35is kind of there's this kind of it's a democratized i suppose if you you take food from wherever you
00:47:41just make really good food yeah we've all got our little niches and uh mine is seems to be comfort
00:47:47veggie comfort food and sort of like lots of british dishes yeah but lots of classics just made
00:47:54without the meat i mean when we talk about mob we've had sophie widebird on the show yeah a couple
00:48:00of weeks ago ben lippett justin chang i mean it's they're cool kids yeah you just make delicious food
00:48:07and i think that's what resonates yeah well i hope i'm a cool kid too you are a cool kid
00:48:18yeah hopefully hopefully now you also wrote their latest book right i did indeed um delicious air fryer
00:48:25okay yeah air fryers i mean i i was um on the fence about air frying and then they asked
00:48:33me to do some
00:48:34recipes and then i wrote book and then i was like everyone's actually really cool and i think
00:48:38anything that makes cooking more accessible um to everybody yeah it can only be a good thing right
00:48:45like you know yeah totally everybody should have access to really good and like recipes bits and pieces
00:48:53but yeah i wrote that instant like sunday times bestseller so that's pretty good
00:48:56nice anybody needs me to write a book you know where i am um yeah so that's yeah that was
00:49:03really
00:49:04cool right okay so a couple of egg yolks uh the telegio in here not much um not much butter
00:49:10not much
00:49:11milk so it's quite a stiff it's quite stiff you don't because otherwise it's just going to melt down
00:49:15in the oven and you just you don't want that so right out uh should i get that you've got
00:49:21broccoli
00:49:21steamed broccoli going on as well yeah that's it get the broccoli on okay now normally all of this
00:49:26is would take so much longer at home but like obviously we're doing it in like triple time yeah
00:49:31um so basically we've got everything going off in here we're cooking the tomato puree out we've got
00:49:37bay leaf in there um what am i doing next red wine there's quite a lot of red wine in
00:49:42this delicious
00:49:44delicious put that in fantastico fantastico i love everywhere you're happy with this genaro very
00:49:50very happy right and always remember as well season as you go because i think that's also something
00:49:58that people forget about you know what's that seasoning as you go yeah well people don't a lot of people
00:50:03don't try food no i mean i'm not trying it right now but yeah um now let's talk about the
00:50:08secret
00:50:08ingredients uh which uh this is going to polarize people when you're doing when you're doing vegetarian
00:50:14foods yeah gravy granules okay why well um i was umming and ahhing about whether i was going to put
00:50:22them in or not but what it does do is it gives such a body and kind of like gloss
00:50:29okay to enter the inside
00:50:30i'm not trying to emulate meat but what i'm trying to do is get that same kind of thing that
00:50:36i remember
00:50:37from being a kid and eating cottage pie and i just think it adds something you don't have to put
00:50:40it
00:50:40in if you don't want to like i'm not going to tell you off do you know what i mean
00:50:43well you can't
00:50:45i can't no you're right you're right um but yeah i mean just leave it out if you don't want
00:50:50it you
00:50:50know i mean some people don't want it that's fine this is henderson's relish as well that's the veggie
00:50:55version of like with sauce but you can use worcester sauce if you want or you can leave it out
00:50:59i don't
00:51:00mind that's fine and then a little bit of stock and then bay leaves time that's all yeah just
00:51:07chuck it in yeah okay lob it in there it'll taste nice and then that would simmer away for like
00:51:1320 minutes on the stove until it's really nice and thick right so and then that's it really
00:51:19so then then it looks like that i mean great i mean they were done now yeah
00:51:26go out of this oh my god this is so heavy okay here thank you right so that's fragile
00:51:33genaro genaro gets me to do everything so don't worry about that right then so we've got our spuds in
00:51:39here um we're doing it with a fancy starter but look i've the other day i couldn't be bothered so
00:51:46i just
00:51:47lobbed it on the top and then like swooshed it around and it looked like a you know like a
00:51:51baker baked alaska yeah um well i mean you either people are doing to do this in the week they're
00:51:55not likely to do this this is well yeah it's just like a saturday night kind of yeah but it's
00:52:00just
00:52:00looks it looks fun yeah retro cute yeah love it the kind of thing your nan would well would you
00:52:08animate i think my nan would be horrified if she saw this and i said this is a nan this
00:52:13is cottage pie
00:52:13she'd be like is it i don't know our jude where is home um in gloucestershire what an under edge
00:52:22big up what an under edge um yeah it is in gloucestershire i think probably the whole town's
00:52:27watching my mum's told really literally everyone give him a wave hi mum if you want to make jodie's
00:52:33comforting cottage pie at home you can find a recipe at bbc.co.dk for saturday kitchen or scan the
00:52:37qr
00:52:38code here it'll take you straight to this dish right so then dot with butter yep dot with butter
00:52:42because butter is always good you know everyone loves you know what i mean it's coming out now the
00:52:48gloucester actually i was just about to say that do you know what it is you talk about home when
00:52:53you
00:52:53when i talk to my mum on the phone it completely changes but it's at the moment you start thinking
00:52:58about it it's i'm straight back just comes out to the shire you said butter it's so nice okay here's
00:53:05one that's really made earlier hang on a sec let me get one of those oh the broccoli as well
00:53:11oh wow are you all right yeah have we got a bowl for that hey give me a second
00:53:19you do well man you're working hard today and don't complain do not complain that i'll make
00:53:26you work today it's also somebody else make you work there you go that's stunning work yeah all right
00:53:33hurry up that's hot lovely there you go bit of oliver do you want me to do that yeah you
00:53:39can do that
00:53:40yeah that's what it's called a mushroom and lentil cottage pie with a telegio duchess potato on top
00:53:49and some broccoli because you don't try it okay i ow right in coming jenaro yeah you need to do
00:54:04some
00:54:04work give me and i need to do some more okay you want to dish some of that look how
00:54:10beautiful it is oh
00:54:11my god matt what we got we have a non-alcoholic option and this is something that has to be
00:54:18rich
00:54:19enough for the dish cheers brother has to be rich enough it has to be deep enough it has to
00:54:22be complex
00:54:22enough has to have all those same comforting cues look at your face do you like it sweating this i
00:54:29also
00:54:29love this this is three spirit nightcap thank you and i'd say if you're wondering what it tastes like
00:54:33it's the closest i can get to is it's almost like an old-fashioned with a sort of ginger sunrise
00:54:38through it a little bit spicy it's got licorice in it valerian root turmeric ashwagandha it's got
00:54:43Sichuan pepper yeah it's from pepper did i say pepper yeah you did well i you know it's tripping
00:54:49over my what do you think that's fabulous i can't i'm trying to think what is the that that initial
00:54:56hit what is that that i can taste it's mellow it's so gorgeous it's like nothing else i've ever tasted
00:55:02like can i say you've got vibes of flat cola in a good way in a really good way that's
00:55:07good i see
00:55:08really interesting way yeah i think gennaro summed up in ursel gennaro tasted it and his face lit up
00:55:14and he went magic just yours the thing i love about it has texture it has richness and then you
00:55:22know it
00:55:22has when you ever run judging a drink it do the flavors last a long time that will always tell
00:55:26you
00:55:26if it's good these ones they unfold it tells a little story i think it's unfolding yeah and i should
00:55:32have said it's 26 quid majestic as well if you want to get it i love i love this yeah
00:55:36i have this at home
00:55:37minutes yeah it's really great it's just nice feels quite posh quite nice it does it looks
00:55:42impressive it tastes delicious love the packaging yeah there's so many good non-alcs around now so
00:55:48many and i would say the thing to remember is also it is 26 quid which is a spend but
00:55:52in the portions
00:55:52in the bottle you'll get at least 10 you know and i would say you know two pounds 60 a
00:55:56serve not too bad
00:55:57and it is just scrumptious yeah really nice it's really good it's really good can i take the pie
00:56:01you can take that one there you are there you are thanks uh how is that gennaro hey really really
00:56:07good it's also just stops you in your tracks yeah i mean don't give up now mate nothing can stop
00:56:14gennaro at any time 35 minutes right if i'm you wait till my game day you know what it is
00:56:20rich but it also
00:56:21has those kind of like little acidic notes as well so it's it's light and rich at the same time
00:56:27and
00:56:27that the legion on top is just cherry i just love it that is good the talage also the lentil
00:56:34that's super
00:56:35food everybody's supposed to have lentil lentil soup the lentil ragu with a pasta which is fantastic
00:56:42and i love a shepherd's pie and this way i just adore it as well i just want to bring
00:56:48him on
00:56:49i just want to cuddle with me you know yeah i'm gonna stop right now please don't stop beverly
00:56:57well this is it's it's got that that denseness where you feel as though it's oh this is comfort food
00:57:04yeah but at the same time you're right earlier it's got the uh there's a light touch to it because
00:57:09it's not
00:57:10meat and you've got to plow your way through it and it and it's the the mushrooms giving you that
00:57:17kind of meat-esque vibe to it this is gorgeous but that and the loads of flavor really nice thank
00:57:23you
00:57:24so much well done all right let's go rowing down the river now with dame mary berry and she's
00:57:29taking charge of a boat race before whipping up a light lunch
00:57:49i always feel that being on the thames is so calming whether i'm drifting down on a boat
00:57:56or walking along the towpath it makes me feel that all is well with the world
00:58:04of course i'm not the only one who's captivated by it
00:58:13so many people work play and eat along this iconic waterway
00:58:21we walk the dogs early in the morning by the river and the very first people we see are the
00:58:26rowers
00:58:30i love watching them but i've never taken a plunge myself
00:58:37that's about to change as the henley rowing club are going to give me a chance
00:58:45what have i left myself in for okay so this is janet so she's going to be your stroke of
00:58:50your boat
00:58:51she's the person who sets the rhythm for the rest of the crew okay okay i'll do my best janet
00:59:01help
00:59:02so my job is to be the cox i'll be in charge of steering the boat using two ropes attached
00:59:08to the
00:59:09rudder and motivating the crew no pressure should we just have a practice of that without going
00:59:14anywhere yeah from backstops are you ready go
00:59:27there's a lot to live up to as this is the original location for the oxford and cambridge
00:59:32university boat race 190 years ago so can you feel the boat turning now i can but we'll be near
00:59:41that boat
00:59:44even it out now it's a bit on the left hand that's it perfect you're a natural mary
00:59:54okay i've got the basics time to take it up a notch this is our race start right the pressure's
01:00:02on me
01:00:02and my crew
01:00:03attention
01:00:07we're out to win
01:00:10go go on
01:00:19thanks
01:00:21go on you can do better come on come on
01:00:28give it five
01:00:38this lot really take pleasure from the river and i can see why
01:00:47thank you that was absolutely awesome you were left off my bucket list
01:00:53i'm so pleased i didn't drown anyone i think i owe them something delicious simple and satisfying
01:01:00as a thank you i'm going to make the perfect portable snack mixed bean and butternut wrap
01:01:09they're so moorish it's worth all that exercise just to get your hands on one i've got some natural
01:01:15yogurt and it's full fat yogurt beautifully creamy it makes a very good base for wrap because it just
01:01:22holds it all together to liven it up throw in four finely shredded spring onions and half a clove of
01:01:29garlic and now i'm going to add some harissa paste which gives it that middle eastern flavor
01:01:35for even more warmth a quarter of a teaspoon of cumin i'll just give that a stir
01:01:43a tin of hearty mixed beans are the perfect partner for that creamy dressing
01:01:48i'm going to add squeeze of lemon and that just sharpens it up some fresh coriander
01:01:58last job is to warm through the wraps
01:02:04action station wraps start with the star of the show that creamy bean mix then a little bit of
01:02:12shredded lettuce that gives it a bit of crunch for a princely topping some delicious cumin roasted
01:02:19butternut squash you know it's lovely when you're eating the wrap to come across these little pieces
01:02:26i find it best to do the base first so it doesn't all come out of the bottom and then
01:02:32just roll that
01:02:33up as tightly as you can and i have filled it very very full and i think that looks very
01:02:40tempting
01:02:42these wraps are now ready for my hungry teammates
01:02:47come on you've earned it exhausted i had the easy job thank you so much oh this is most welcome
01:02:55i'm sorry you didn't win but
01:03:01well that was a pretty exhilarating experience i hope my next adventure is a bit calmer because
01:03:08i've lost my voice thanks for that mary you're right the website folks close and we'll soon find
01:03:17out whether it's food heaven or food health beverly uh right so yeah let's make uh borsche let's make
01:03:22borsche let's make borsche but this is with chicken this is with chicken yep i'm just going to show you
01:03:27quickly what i've been doing with the stock which is here okay so just the whole chicken yeah goes in
01:03:33i know
01:03:34it's kind of disconcerting for some people but that's how we do it in ukraine then my mom puts
01:03:38the beetroot into the stock as well one whole uh peeled onion some peppercorns and bay leaf okay that's
01:03:43it and then it just cooks until the chicken is nice and cooked through and then we've got loads of
01:03:49veg that's going in this is a south ukrainian version so we also put pepper in and beans for sure
01:03:57then
01:03:57you've got carrots i've got parsnip even though traditionally would use parsley root but it's
01:04:03so easy to find it in the uk so i thought this is a similar thing then we've got a
01:04:07bit of tomato
01:04:09we've got cabbage we've got a little bit of celery as well and some herbs we've got dill of course
01:04:15dill is life okay and we've got this is my motto motto of my life and we've got parsley and
01:04:21this is
01:04:21this version with chicken is very very special to me now you say um uh this is part of the
01:04:28sort of the
01:04:29fabric of ukrainian society this is the fab yes we you find lots of different versions all over
01:04:34oh hundreds hundreds of versions you know ukraine is a huge country there's different landscapes
01:04:39uh different uh things that people grow different families you know everybody's got their own
01:04:46uh recipe uh what it shouldn't be is a pureed soup okay it's a broth it's just a broth full
01:04:54of
01:04:54vegetables my grandmother used to say we'll do a little test later on my grandmother used to say
01:04:58if you put a wooden spoon in the middle it should stand up straight stand up proud i mean
01:05:06the venetians when they make a beans pasta with beans and fagioli the spoons have to be standing up
01:05:12like a soldier like this one but then south of italy when you make same soup you know you can
01:05:19actually
01:05:19stir you can you you can drink so this is the repair but you know krania is the bread basket
01:05:27of europe
01:05:28yeah yeah almost everything's there and well and they have i would just notice there's no garlic in
01:05:36this recipe oh no no you can put garlic in especially at the end you would get the herb so
01:05:41you get uh garlic
01:05:43a little bit of salt your parsley and dill and you smash it into a kind of a a paste
01:05:48really
01:05:48sometimes also a bit of lardo well we have we call it salo in ukrainian but it's similar to italian
01:05:55lardo and a really kind of like vintage one like quite pungent one and you would bash it with some
01:06:02garlic and you would stir it at the very end of cooking the borscht so it's so good sounds gorgeous
01:06:08no it is good so um oh yeah you say this is this is kind of part of the fabric
01:06:14of life in ukraine
01:06:15but it's within the dna and you talk about this in your your new book yes which is a story
01:06:21about your
01:06:22life and generations before about yeah living in ukraine it's a family memoir yeah um it spans about
01:06:31a hundred years so it starts in the early 1920s i really wanted to write a book that would explain
01:06:37to
01:06:37people in the west what who are ukrainians what we are about and to connect to us on a real
01:06:43human
01:06:43level you know because headlines just do not do it justice yeah um and there is food in it of
01:06:49course
01:06:49because food is my background but i've also done so much research on ukrainian culture so there is
01:06:55art there's folklore there's i mentioned loads of literature in it uh you know when my mom read it
01:07:01and that was one of the best compliments that anyone could ever give and she said
01:07:05olya i i read it and it was too short i wish it was longer and she said i learned
01:07:09so much about
01:07:10ukrainian culture i was like i mean this is always this has always been a big part of of you
01:07:16hasn't it
01:07:17the culture because i remember you know years ago you used to come on this show and you talk about
01:07:21your
01:07:21your tours you used to sort of walking tours of the of ukraine of ukraine yeah we do them in
01:07:25georgia
01:07:26now we're going in september yeah but so so this this kind of the exploration in this book is it
01:07:31it didn't just come about because of the situation that ukraine is facing right no i've always been
01:07:36being here yeah i've always thought you know i was a cultural ambassador for ukraine you know for
01:07:41over 10 years now that's when my first cookbook came out but after the invasion um my parents were
01:07:48forced to leave our hometown kokovka in the kherson region in the south it's still occupied by uh by the
01:07:55russians and my family my parents um went to italy actually genaro yeah so they found sanctuary in
01:08:02italy my uh my cousin iher has just bought one of those dilapidating villas uh and so they were
01:08:10driving through europe for five days wow my poor dad with his parkinson tremors and stuff i don't
01:08:16know how he did it but they managed and i just thought i just couldn't imagine them coming into this
01:08:21house in april it was really cold in northern italy and i thought i need to come there before them
01:08:26so i arrived six hours before dashed it to the local supermarket in this tiny tiny village you know
01:08:32what i mean and uh just with my heart beating like where's the beetroot and where's the dill and where's
01:08:38the polo per brodo you know the really dinosauric chicken that you need for this kind of bush
01:08:43and i find the last vacuum-packed beetroot madonna mia
01:08:51your italian is i spoke to you in italian your italian is so good they speak better italian than me
01:08:58anyway i guarantee you you say in the book that this is the dish this borscht is the dish that
01:09:04you found
01:09:05your way out of where in all the the grief and the turmoil and you fell out of love well
01:09:11with life
01:09:11i could we none of us could eat none of us could cook but this is the this is the
01:09:15one that reignited
01:09:16you yeah cooking for my parents you know them coming in and smelling all of those smells of home
01:09:22and seeing this massive almost like comedy pot of borscht with these chicken feet and i've got here
01:09:28i think this is this you on the front cover of your book with your parents this is you right
01:09:33this is me there you go this is me h3 in kohovka in the south of ukraine my mom and
01:09:37dad that's so
01:09:39cool and it's a great title strong roots a ukrainian family story interrupted and your family tree is
01:09:44also there in the book yeah stretching back yeah you know it wasn't easy to um it wasn't easy to
01:09:49research
01:09:50because so many documents so many archives are first of all missing because of the soviet union and second
01:09:55of all during during wartime you are not allowed to look through archives so i interviewed my family
01:10:00i've actually been interviewing for them for about 10 years now and i did loads of uh research around
01:10:07ukraine because apart from the personal story i really wanted ukrainians you know there are 300 000
01:10:14displaced people now ukrainians in the uk and if they read this story it's a unique story because
01:10:20it's my family but it's also a story of millions of others sure i can't wait to read it oh
01:10:25thank you so
01:10:25much and true food you bring the culture back because when you get a lot of people from one
01:10:32country after they gather all together you cook in a kind of a national dish you got all the culture
01:10:38all the love and the passion that they remembered everything is together that is so beautiful
01:10:43more important than ever right now and food for us you know it's not just food it's not just nourishment
01:10:49it's about getting together it's the doorway to people's culture it's always the first entry point
01:10:55it is it's so important to retain the traditional recipes of of every culture yeah so olia yes there's
01:11:02lots of different pans going on here there's so many borscht pans for the chickens yeah cooking the
01:11:07chicken will then obviously after about an hour and a quarter and a half i will try not to drop
01:11:12this
01:11:12so in this pan we've got the this is the stock that the chicken is this is the stock yes
01:11:17we've got beans
01:11:18we've got potatoes we've got loads of carrots and a little bit of celery and onion and a little bit
01:11:23of parsley but it's not of the parsley root okay so look how thick it is it's so good for
01:11:28you it's so
01:11:28nutritious no wonder this is our national dish and it's protected by unesco as well that's amazing i didn't
01:11:33know that yeah that's incredible okay that's amazing i didn't know that so then this uh sits for how long
01:11:40how and then it becomes this and then it becomes this yes do not overcook the cabbage you know the
01:11:45story
01:11:45that i've been telling you about my parents arriving in italy so we're sitting there and
01:11:48obviously you know they're just like this grueling journey horrific you know stories and we're crying
01:11:54and we're laughing and we're crying again and then my dad goes the cabbage is a little bit overcooked you
01:11:59should ask your mom for some lessons was that was that was that an icebreaker he's normally really
01:12:05really supportive but it was just nice to have that normality just a little bit of dad stuff you know
01:12:11sort of a dad thing to say just that thing to say and me and my mom just rolling our
01:12:15eyes and just
01:12:16feeling like you know i love the way that the the the the cuisine the ukrainian cuisine is is bringing
01:12:23humanity back to ukrainian people as opposed to just the situation that people are going through this
01:12:30is actual this is the human the human experience behind all of that if you read the book um yeah
01:12:38it
01:12:38really gives you a sense of that and then you know when you you're talking about such a uh iconic
01:12:44dish
01:12:44like this you really kind of it really sort of reminds you of the stories and the people behind
01:12:51the travel what's going on at the moment for hundreds of years we've been eating this and you know
01:12:57my mom would make it at least three or four times a month really yeah and loads of herbs amazing
01:13:05vegetables some chicken but you can make it with pork you can make it vegan by the seaside you'd make
01:13:10it with fish really hundreds of recipes and i made sourdough this morning as well i can't believe you
01:13:15did it at 3 30 in the morning 3 13 in the morning this is the passion this is the
01:13:21location the culture
01:13:23you just that you just need a bread and you brought everything in the table just a bread will tell
01:13:29you
01:13:29the story i was awake at 3 30 this morning i'm just thinking of nonsense you got up and made
01:13:33breads that's
01:13:34that's the difference between us yeah you will sleep you will sleep you will sleep while
01:13:38let's for the hours make cooking remind us what we got here this is traditional ukrainian borscht
01:13:45with lovely rye ukrainian bread oh thank you so much
01:14:04you got a drink there yeah what have we got had to be a ukrainian wine mat obviously it's a
01:14:09country
01:14:09that makes sensational wine stretching back to the fourth century bc this is uh bolgrad select
01:14:15saparavi saparavi is a wonderful grape it's a red skin yeah red fleshed as well so you get loads of
01:14:20intensity in the color but the flavor actually on this one isn't too heavy it's nice and rich but the
01:14:26texture just doesn't get in the way it's almost like if you imagine malbec in a hot air balloon
01:14:30something like that just rising like that come yeah it comes from odessa so you get the kind of
01:14:34the ocean and this enormous lake nearby that moderates the climate keeps everything really
01:14:40nice and elegant this is eight pounds 49 in little it's really good stunning value for money great
01:14:45wine really interesting and i think if people are interested to taste the ukrainian wine that's
01:14:48wonderful i believe they'll go back and taste it again because it's so good it's a great price
01:14:52and they've got obviously ukrainian colors there ukrainian great label taste is delicious oh my god
01:14:56nice smooth really those sharp edges yeah exactly wow no overtonic no hardness nice and juicy and i
01:15:03think it's one of those wines uh it's going to appeal to a wide my mom's family is from that
01:15:07region
01:15:07oh arabia yeah from odessa area so perfect yeah means a lot thank you not at all
01:15:15ukrainian let us be a non-alcoholic option as well i have for you which is um momo forced rhubarb
01:15:20kombucha
01:15:21which is from four pounds available online kombucha i love it's like a lightning strike of rhubarb this one
01:15:26it's just beautifully intense and vital so two contrasting pairings for the dish oh that is
01:15:30intense that's fantastic yeah the kombucha the borscht is so gorgeous i feel like i'm ladling spoonfuls of
01:15:41health yeah you know it's it's got that it's it i feel like i'm revitalized it's absolutely gorgeous
01:15:48beautiful world well done on the bread love it yeah yeah well i haven't tried it yet but i'm just
01:15:55very impressed you've got a material i'm in the morning i've read quite frank i got out with the
01:15:59bride we're going to soon find out whether you've been this is mine but first the hairy
01:16:03bikers are exploring the surf and turf scene in north shield
01:16:14right side we now need to cook our final meal of this amazing trip i've saved the best for last
01:16:20i'm taking you to my local fishmonger and local butcher it sounds like we're doing a surf and turf
01:16:28we are but not just any surf and turf we're going to make the ultimate surf and turf
01:16:34you had the paint job done well we kind of knew you were coming so we had a little
01:16:40we we were pre-empted how are you doing moka tony we've had to come here because
01:16:44we're we wanted to get the best the best seafood that we can is what you can always rely on
01:16:49is that here in north shields you're going to get pretty much the best fish in the country
01:16:54yeah arguably in the world which is why we're here tony so how are we let's have a look go
01:16:58on
01:16:58and let's go look at this i mean as a cook i'm going off my head here dave look at
01:17:03the moon
01:17:03fish is a gorgeous yeah i love those i love those small hole turbots that you get um yeah like
01:17:09a
01:17:09plate size type plate size perfect big red mullets today yeah yeah yeah some nice bream bass this is
01:17:17our standout fish today look so this is the this is halibut fillet yeah really nice
01:17:23and thick beautiful oh hell of a fish but for the customer you have a steak of that to cook
01:17:29it's so easy yep oh you don't overcook it but there's not it's the fastest easiest food in the
01:17:35world totally fish a lot of people are scared of cooking fish i'm glad you kind of touched on that
01:17:40because the secret of fish is just not to overcook it yeah when you're buying from a reputable source
01:17:45always undercook your fish because it's good enough quality to eat raw well tony what we're here to do
01:17:51today for the recipe that dave and i are cooking we need um we need two lobsters right package them
01:17:58up
01:17:58that fish was as good as anywhere in the world
01:18:05right now for the meat the block and bottle was the first butcher in the country that came up with
01:18:11the idea of matching craft beer with their rare breed meats this is uh the beer and meat emporium that
01:18:18is the block and bottle this is joel hello joel i'm dave we chatted a lot about the native breed
01:18:24british beef but here you can buy it all but yeah all sorts of breeds so today i've got some
01:18:29aberdeen
01:18:29angus um i've got some short horn i think i've got a little bit of limousine and a bit of
01:18:33the hereford
01:18:34something i'm interested as well is about the aging of beef we find that there's a really big difference
01:18:38between the ages of the beef and also the breeds some hold up to aging a lot better some don't
01:18:43hold up so
01:18:44well yeah we get in a new breed we like to eat some of it fresh straight after the kill
01:18:47right
01:18:48um try it our usual time which is about 30 days right and we operate anywhere between about 30 and
01:18:5455 days what were we after today what were you looking for it wants to do with surf and turf
01:18:59but
01:18:59like the best surf and turf ever sort of thought there'd be a couple of ribeyes well let's get you
01:19:04something extra special if we take a look at the big beef fridge i've got some lovely cuts on the
01:19:07bone
01:19:08that i can butcher for you that's a proper meat surf isn't it flipping norah when we age all of
01:19:13the
01:19:13beef we age it in a big fridge up at the unit that we have just up the road um
01:19:17in biker and as you can
01:19:18see once we've cut into them there you get the lovely aged fresh beef on the inside um protected by
01:19:24that outer layer it's nice and dry as well it's not bloody or wet yeah yeah that reduction in moisture
01:19:30within the beef just intensifies the flavor i mean for you guys i would probably recommend you were after
01:19:34some ribeye so why don't we stick with the same cut of meat but just butchered down a little less
01:19:39and
01:19:39we could go for a nice coat de birth um essentially a ribeye with a little bit of the cap
01:19:44left on um
01:19:45left on the bone there adds that extra flavor and helps regulate the temperature for cooking as well
01:19:51yeah okay i would recommend for you one of our favorite breeds that we do here at block and bottle
01:19:56um is a white bread shorthorn um so it's originally actually a breed i believe from the northwest also
01:20:01raised a lot in the northeast but from the northwest as well so a bit of a fusion between
01:20:05the two that's that's like us go for one of them yeah oh yeah yeah definitely so you're so lucky
01:20:11having this here right so here we have it this is the rib that we've selected for you so i'm
01:20:15going
01:20:15to aim for a nice thick one bone coat of beer oh look how well i know it's it's waxen
01:20:23yeah
01:20:25you can see that when i've just first cut into the meat it does appear a little bit darker and
01:20:29that's
01:20:30just that initial it actually brightens up at first when you first cut into it as it oxidizes
01:20:34it'll go nice and vibrant pink by the time i've finished working on it so i'll just take the
01:20:38backbone off here oh yeah you can see it changing already yeah it's extraordinary i'll tell you what
01:20:44though we're doing it with style aren't we si yeah oh lovely all right and then i'll just french trim
01:20:50the top there for you as well show a bit of the bone
01:20:55just clean it up a little bit there that's lovely joel now we want to do a beer bernese
01:21:02now what beer would you recommend what something quite light okay i mean we will have to have a
01:21:06little look in the fridge over here what an amazing selection they stock over 150 different beers here
01:21:12we want something not too strong so it doesn't overpower the meat so yeah i would recommend a beer by
01:21:18some good friends of ours al mastie just down the road there right um nice four percent hoppy
01:21:23i would not too heavy yeah yeah beautiful perfect i'll do nicely get in gentlemen it's an absolute
01:21:30pleasure to meet you and thanks lads good to see you thank you so much thank you i'm sad to
01:21:34see you later
01:21:40thanks that boys right time to find out what is food having a food help for beverly it could be
01:21:44food
01:21:44heaven which is duck um duck pancakes in particular or it could be food hell which was sardines look at
01:21:50that it looks like cat food uh sardines and peas thanks everyone who voted i can tell you that
01:21:56obviously 75 percent of you want duck
01:22:03right clam sauce are you paying attention uh loads of plums uh ginger garlic uh rice wine vinegar or cider
01:22:12vinegar uh i'm going to pass that to a young person to get them to do that uh
01:22:18soy in there a bit of water a bit of sugar okay so plum sauce boil it all up uh
01:22:22for about an hour
01:22:23then stick it through a sieve if you've got time to do that uh right duck confit now you can
01:22:28go to
01:22:28the effort of making your own uh which uh which is really fun actually it's not making that uh or
01:22:34you
01:22:34can just buy it now uh you can buy it in tins i think in supermarkets if you buy it
01:22:39it's much easier
01:22:39obviously uh skin side down uh it comes with a certain amount of its own fat and then into
01:22:46a hot oven yeah it doesn't have to be a hot pan into a hot oven uh cold pan for
01:22:50about sort of 25 30
01:22:52minutes uh and then that will be enough to crisp it up i'm there what am i going to do
01:22:59now all the
01:22:59little garnishes so let's move the confit fat aside so i've got some cucumbers and spring onions i'm
01:23:04going to make a little pickle uh sugar and vinegar for the uh the mooli here um just get a
01:23:12little
01:23:12contrasting taste i mean this is what you're getting your pancakes in the chinese right but
01:23:17uh i went somewhere once and they uh they gave me uh pickled daikon as well i thought it was
01:23:22really nice
01:23:24um sit ready um anyway any questions might as well close the shop early
01:23:31i mean yeah it's all done we've all got homes to go to let's just go to the test card
01:23:37or whatever
01:23:37it uh they still have test cards yeah i'm sure they do we're probably watching one now remember
01:23:42that girl with a yes i do yeah holding the pony the doll with a benjamin remember that that was
01:23:47yeah isn't it um be careful when you slice this bring us up to teach you everything yeah i tell
01:23:55you what matt i could talk about uh what we've got to drink oh yeah should we do that i
01:23:59forgot about that
01:24:00there you go i thought you might have done um so it's a very busy show ollie thank you very
01:24:04busy one
01:24:06uh this is good ray's refocused zesty lime and kiwi it's seven pounds fifty for four in waitrose
01:24:12and i love it because it's just so invigorating you know remember when i was a kid when i was
01:24:16growing
01:24:16up i used to eat refreshes and it's that kind of yes that kind of impact um but without any
01:24:21added
01:24:21sugar i'm glad to say in this one so it's got all sorts of you know extra things it's got
01:24:25adaptogens
01:24:26vitamin d minerals magnesium all that sort of stuff that's lions lions lions as well yeah and electrolytes so
01:24:32as well as being delicious it's you know it's supposed to kind of give you rehydration i suppose
01:24:36that the motto should be never chase hydration you know just keep it lively um refreshers is
01:24:43brilliant that is exactly what it reminds me of it's kind of the vibe i got as soon as i
01:24:47tasted it
01:24:47have you got one over there matt have you tasted it i ain't got time for drinking ollie no because
01:24:51it's
01:24:51a busy show oh my god this is so good that's so good right wow it's electrifying isn't it uh
01:25:00beverly let's
01:25:01talk about your uh your your new tour oh born to perform because that's how i feel um i am
01:25:09going to be touring in june all around the country um it's this it's literally my life in song
01:25:16how did i get from being this tiny child who virtually came out the womb singing to where i am
01:25:22now so i talk i literally talk tell stories and sing about my influences my gospel beginnings through to
01:25:32my music career and on to my theatre career all the songs that have basically taken me to the point
01:25:41there where i am today so i can't wait to get on the road and do that and that's going
01:25:46to take me
01:25:47like i say all around the country all around the nation um it's going to be a a really
01:25:56intense but it's going to be a really fun journey of me speaking singing uh you're just you're just
01:26:03coming on on on my life story with me a little bit different for me so i'm excited i love
01:26:08that you uh
01:26:09you were telling me in uh when we're having uh one of the uh the films up there earlier yes
01:26:13how
01:26:13you and your siblings used to get told off by your mum sitting around the table uh just suddenly bursting
01:26:18into song like the osmonds always and and you know what to this day i do it i've always always
01:26:24you
01:26:24know someone say something and then i'll start to sing the song that reminds me of it you know
01:26:30just some dumb phrase or whatever and my mom always if you're like stop singing at the table i'll be
01:26:35like yes mom she doesn't do that so much anymore because no he keeps singing hey mom
01:26:41kind of got a career out of it so that's all right yeah so um that'll that's me through the
01:26:47the the
01:26:48summer and then after that i put on another hat and i become emilene pankhurst where i will be
01:26:55again traveling the country ending up at the royal albert hall where i'll be playing uh emilene in the
01:27:01musical sylvia it's very exciting and is it is it hard to jump from sort of one one hat to
01:27:07another
01:27:08it is but um you do the research again as long as you've got that research you're fine so excited
01:27:16to
01:27:16do all of those good things it's a very busy year isn't it it is yeah what how do you
01:27:21have you got a
01:27:21kind of nutritional regime you're doing all that to keep yourself my husband james looks after me
01:27:26oh really he does you both good in the kitchen he's excellent in the kitchen really good cook and um
01:27:33he just makes sure that i'm my eating's on point my hydration everything definitely you have no
01:27:39trouble to eat i can see you that's good love it when somebody eats it and never moved away
01:27:46anything just to eat it that is a pleasure right uh full disclosure i forgot to put the pancakes in
01:27:52earlier uh don't worry how about i just dive into some duck and some plum sauce it's a thing tell
01:28:09me
01:28:09it's amazing and then we'll just we'll drop off air um it does look good it does look good have
01:28:15you got
01:28:16drinks yeah there you go that's i think beverly's enjoying it matt yours no is that i thought that
01:28:20was mine no hey go on it yeah i got it i've got it you've earned it this morning cheers
01:28:25cheers
01:28:27well done everyone cheers what a morning that's all for us today on saturday kitchen live uh thanks to
01:28:32jody olia gennaro ollie and of course beverly all the recipes from the studio on the website bbc.co.nk
01:28:38right it's the final day the winter olympics tomorrow uh so there's no best bites in the morning but
01:28:43we're going to be back here next saturday with georgina hayden sam holland abhi shashidara and
01:28:48musical maestro michael ball enjoy the rest of your weekends bye for now bye
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