Saturday Kitchen S2026E14

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Transcript

00:00:00Happy Easter! The bunnies are back and we've got everything you need for an exciting Easter extravaganza from luscious lamb

00:00:07to homemade chocolate eggs.

00:00:09This is Saturday Kitchen's Easter special.

00:00:33Welcome to the show. Jeremy Lee, Roberta, Delia and Paul A. Young are delivering more treats than the Easter Bunny

00:00:38and Ollie Smith's pouring wines more radiant than a daffodil in sunlight.

00:00:42Or some nonsense that he might say.

00:00:44Now our special guest today has starred in the same series as Kate Winslet, Orlando Bloom, Tom Hiddleston and Minnie

00:00:51Driver but not all at once.

00:00:52Unbelievably, they've all appeared in Casualty. Fun fact. Yeah. Please welcome Joel Domit.

00:00:58Woohoo!

00:00:59Don't break that out in there.

00:01:01Great to tell you.

00:01:01Minnie Driver in Casualty.

00:01:03That's so cool.

00:01:04Is that real? Is that one of your...

00:01:05Apparently.

00:01:05You didn't make it up?

00:01:06I didn't make it up.

00:01:07Wow, it's true.

00:01:08It's both fun and factual.

00:01:09Love it.

00:01:09Anyway, enough of that. How are you, Joel?

00:01:11I don't think I've ever been on a show where everyone else wears glasses.

00:01:16Absolutely everyone has wear glasses.

00:01:18It's just headband.

00:01:19Yeah, he's going to say just to keep his hair out of his eyes.

00:01:22Accessory.

00:01:23Everyone, I feel like I should get some honorary glasses at least.

00:01:26There you go, come on.

00:01:27There you go.

00:01:28Thank you, God.

00:01:29Oh, my Lord.

00:01:31This is fantastic.

00:01:32Oh, they're nice.

00:01:33I can see the Glasgow.

00:01:36We've been loving your new show, Celebrity Sabotage.

00:01:40Thank you very much.

00:01:42Do you mind if I keep these on?

00:01:43You can keep them on.

00:01:43You look lovely.

00:01:45Yeah, it's great.

00:01:46It's so fun.

00:01:49And it's...

00:01:50It's giving me a headache.

00:01:52It's so fun and so silly and the scope of it is so big.

00:01:56If anyone hasn't had the chance to watch it already, it's like a...

00:02:00It's a different reality show every single week, but that reality show is fake.

00:02:06It's a fake reality show, but with real contestants.

00:02:09And me and some other guest saboteurs and celebs with me, Judy Love, Sam Thompson, GK Barry.

00:02:16We are sabotaging these people who think they're in this round.

00:02:18It's a really fun watch.

00:02:19It's so fun.

00:02:20I looked at that and I really want to be a part of this.

00:02:21Right, we're going to talk more about that later.

00:02:23Let's see what's on today's menu.

00:02:25Jeremy.

00:02:25Morning.

00:02:26I'm loving the stick.

00:02:27You look like you're off a hike.

00:02:28You're not.

00:02:28Thank you very much, sir.

00:02:30You're recovering from a hip operation.

00:02:32Putting on the Ritz for you today, darling.

00:02:33That's one of Gennaro's sticks.

00:02:35That is indeed a true Gennaro Cantale original.

00:02:38Who used to love...

00:02:39Who loves nothing more than twittling at a stick.

00:02:41Much like an old pal, Antonio Carluccio.

00:02:43And I have some of his sticks, though.

00:02:45Which is very nice.

00:02:46So they would go off into the woods and gather mushrooms.

00:02:48And what are you cooking for us today?

00:02:49Well, on the subject of mushrooms, a chicken and mushroom pie.

00:02:52Ideal for Easter.

00:02:53Very nice.

00:02:54Bit of mash on the side.

00:02:56Bit of cabbage.

00:02:56You bet your books.

00:02:57And a really easy one to make.

00:02:59All in one.

00:03:00All in one.

00:03:00Amazing recipe.

00:03:01Perfect.

00:03:02Roberta, you've got an extremely good pasta dish for us.

00:03:05Yes, we are making a special raviolo.

00:03:08It's called excellent raviolo.

00:03:10It's going to be filled with ricotta, burrata and sun-dried tomatoes.

00:03:14And it looks like an egg.

00:03:15And it looks like an egg.

00:03:17Yes.

00:03:18Amazing.

00:03:19I want to roll my arm.

00:03:20And, Paul, you're helping us take the latest viral chocolate egg trend to the next level.

00:03:24Is that right?

00:03:25I am.

00:03:25This is a caramel shortbread egg, but it's an egg with a caramel layer, a chocolate layer,

00:03:29a biscuit layer, a chocolate ripple cream layer and an Easter decoration on top.

00:03:33That's quite amazing.

00:03:34It's a millionaire's egg.

00:03:35Very nice.

00:03:37Oli?

00:03:37Hello.

00:03:38You want some drinks for us?

00:03:38I have.

00:03:39For Roberta's excellent raviolo, I have a superiore white from Italy, which is a scrumptious treat for Easter.

00:03:45And for young, handsome Gandalf without his beard, Jeremy Lee, I've got on top of the tree white burgundy,

00:03:52which I'm really excited to pour with your chicken and mushroom pie.

00:03:54White burgundy?

00:03:54Yeah, I love it.

00:03:55Very nice.

00:03:56Look forward to that.

00:03:57Now, Joel, as you know, at the end of the show, food heaven, food hell.

00:04:00What are you loving at the moment?

00:04:02Look, my thing that I absolutely love is I love Mexican food.

00:04:07OK.

00:04:07I just love it so, so much.

00:04:10And it could be anything.

00:04:12Anything off the menu.

00:04:12I could go to a Mexican restaurant.

00:04:14Anything off the menu, I will enjoy.

00:04:15Just the spice?

00:04:16What is it?

00:04:17I love the spice.

00:04:18I'm getting more into spice the older I'm getting.

00:04:21OK.

00:04:21And I think my food hell is almost...

00:04:27There's not many things I dislike now.

00:04:29You know, I feel like I'm sort of getting better at food and understanding more.

00:04:33But I cannot like artichokes.

00:04:38Get out of my mouth.

00:04:41Get out of my mouth.

00:04:42I'm so sorry.

00:04:43It's OK.

00:04:44You poor thing.

00:04:45I don't understand it.

00:04:46I don't understand it.

00:04:48OK.

00:04:48All right.

00:04:49OK.

00:04:49And what about the meaty fish?

00:04:51Oh, yeah, yeah.

00:04:52So, it's...

00:04:53I don't...

00:04:54I don't eat fish very often.

00:04:56OK.

00:04:56I really don't.

00:04:57Whenever I go out to a restaurant, I always pick meat.

00:05:00And so I just don't...

00:05:02I don't cook it at home because it ends up making the whole house smell of fish.

00:05:05So, I genuinely don't really eat fish because I just...

00:05:09I don't really pick it, so...

00:05:10Right.

00:05:10So, fish and artichokes.

00:05:11OK.

00:05:12Well, whatever Joel gets at the end of the show, it's definitely going to be delicious.

00:05:14I promise.

00:05:15But will it be his idea of food heaven?

00:05:17Mouth-watering Mexican beef?

00:05:18If so, I'm going to slow-brace some beef brisket in an array of Mexican spices and chilies

00:05:22until it melts in the mouth.

00:05:24And then I'm going to mix it with some rice, some jalapenos, black beans before grilling

00:05:28with feta and cheddar.

00:05:30Or can I convert him on his food hell with the meatiest of fish?

00:05:34If so, I'm going to roast a fillet of monkfish and plenty of pork fat.

00:05:36I'm going to serve it with some crispy parmesan artichokes and a rosemary and caper burnt butter sauce.

00:05:42Now, Joel's fate is in his own hands, or rather his mouth.

00:05:45He may regret telling us he thinks his spice tolerance is pretty impressive these days.

00:05:50So, you're going to have to stay tuned to see the eye-watering challenge we've devised to decide his fate.

00:05:54Ooh.

00:05:55What?

00:05:56Yes.

00:05:57Be scared.

00:05:58Right, Jeremy, should we make the pie?

00:06:00Yes, dear.

00:06:00OK.

00:06:01Where do we begin?

00:06:02Shall I take that?

00:06:04May I present?

00:06:05I should put it back here.

00:06:07There you go.

00:06:08There whenever you need.

00:06:10Right, where do we go?

00:06:11Well, the great thing about this recipe is it's all made in one pot.

00:06:15There's no pre-cooking to this at all, which is extraordinary.

00:06:18And we're going to take a very plump breast.

00:06:20These are enormous.

00:06:22Cut the chicken into largest pieces.

00:06:25Two small not so good.

00:06:27OK.

00:06:28And then we're just going to mix it in a large, because you want a large bowl for this one.

00:06:32You don't have a bowl big enough, so I am using a pan today.

00:06:35So, no cooking pre-cooking?

00:06:37No cooking beforehand, you know, because the chicken pie traditionally would have the chicken roast beforehand or poached.

00:06:44Mm-hmm.

00:06:44But in this instance, all goes in together.

00:06:47OK.

00:06:47And with the chicken, there's a breast here and thigh, because that's the best meat, I always think.

00:06:54Mm-hmm.

00:06:54I have a very dear friend, and they have this strange thing.

00:06:57I said, what do I have to do with the breast, because they will only eat leg.

00:07:01OK.

00:07:01That's the best flavor.

00:07:01Well, I kind of get that.

00:07:03But don't you think?

00:07:04Yeah.

00:07:04I always go for that.

00:07:05Well, it's a thigh meat gloss.

00:07:07Oh, this is great for a packet of thighs from the butcher.

00:07:11And there's always a pie on at Covardes, isn't there?

00:07:14Well, it is one of these things.

00:07:15It's a squatter on the menu.

00:07:18It is a squatter, I say.

00:07:19A very popular squatter.

00:07:20A very popular.

00:07:21One you can't get rid of.

00:07:22Yeah, because there's dishes that do that.

00:07:24You pop them on the menu and think, oh, that'll be fun.

00:07:25And then it just stays.

00:07:27It becomes so jolly.

00:07:29And we have a great array of recipes.

00:07:32Awesome.

00:07:32It's quite nice to use things up, though, right?

00:07:35Put it under a pastry lid.

00:07:36Never do that.

00:07:38Never do that.

00:07:40Put it under a pastry lid and it becomes its own thing.

00:07:42They're so luxuriant and celebratory.

00:07:45They're so delicious.

00:07:46Right, so a bit of lard pastry.

00:07:49Bit of always lard pastry.

00:07:50And this is something that I think is hugely underestimated.

00:07:55Precisely what lard does in pastry, which makes it so short.

00:07:58Super short, yeah?

00:08:00Deliciously blotting it, I think.

00:08:02Right, let's get that over there.

00:08:04So then, how long do you let the pastry rest for before rolling?

00:08:06Well, I would say, well, ideally, you could make this the day before

00:08:10or at least an hour beforehand and refrigerate it.

00:08:13OK.

00:08:14But remember, the longer you leave it in the fridge,

00:08:15the more, the longer you're going to have to leave it out

00:08:17to come to room temperature, so it's easier to roll,

00:08:21so it doesn't crack, which is always the fate.

00:08:24Or something you've left in there.

00:08:25Right, shall I...

00:08:26And then diced bacon.

00:08:27Shall I chop some of these up for you?

00:08:28Oh, I'd be very grateful.

00:08:29How do you want them?

00:08:30Oh, quarters, please.

00:08:31OK.

00:08:31Think of this instance.

00:08:33And then, actually, I'll tell you what, I'll do that.

00:08:36What I'd love you to do...

00:08:37Oh, right, yeah.

00:08:38...and show everyone beautifully, is to sieve the flour...

00:08:41Mm-hm.

00:08:42...into this bowl.

00:08:42Oh, this is the sauce?

00:08:43Yes.

00:08:44OK.

00:08:44So, a light little snooey flurry.

00:08:48OK.

00:08:49So, it's very quick.

00:08:50Very dead.

00:08:51And then, take your stock and just whisk that in.

00:08:56OK.

00:08:57Oh, I've got this device here.

00:08:58There you go.

00:08:58Sorry, I'm...

00:09:00I mean, you're telling me what to do and then do it.

00:09:01And then do it.

00:09:03OK.

00:09:04That's probably known as backseat driving.

00:09:06LAUGHTER

00:09:07Absolutely up the wall.

00:09:09Er, what have we got here?

00:09:09Mushroom ketchup?

00:09:10That is the great mushroom ketchup, which is a pantry vital.

00:09:15Do you use it a lot?

00:09:16I do use it a lot, cos at home, when you have recipes that call for stock

00:09:20and you just don't happen to have any stock on standby.

00:09:24Yeah.

00:09:24Most kitchens don't.

00:09:25Mushroom ketchup, and it's much nicer than using a stock cube.

00:09:29OK.

00:09:29Which can have a lingering aftertaste.

00:09:31Yeah.

00:09:31And I think guilty of giving you terrible halitosis.

00:09:34LAUGHTER

00:09:35Simply shocking, about, you know...

00:09:37If you're trying to kiss someone after having an instant coffee

00:09:40or eating something made with a chicken stock, you're like...

00:09:43It's a passion killer.

00:09:45You don't want that at Easter, really.

00:09:47You really don't.

00:09:48Right, so there's your sauce.

00:09:50Bit of creme fraiche in there as well.

00:09:52I'll take that.

00:09:53That beautiful...

00:09:53Now, this recipe comes from a beautiful new book

00:09:56all about mushrooms.

00:09:58Ollie's...

00:09:59Ollie's got it there.

00:10:00They have.

00:10:00Beautiful.

00:10:01I love the cover.

00:10:02Oh, yes.

00:10:02And inside, it's just got so many beautiful illustrations.

00:10:07Beautiful.

00:10:07And the recipes are also just so opulent.

00:10:12This, though, look at this.

00:10:13The mushroom gratin.

00:10:14Yes.

00:10:15Yes.

00:10:16Double pager, and it's got some meaty treats as well.

00:10:18Here, if I can find my page.

00:10:20What have I got?

00:10:20Yes.

00:10:21Mushroom sauce for steaks.

00:10:23Oh, God.

00:10:23Love.

00:10:24All the above.

00:10:26Absolutely lovely photography, and beautifully put together it is too.

00:10:29Have a look.

00:10:30Yes, please.

00:10:31Well done.

00:10:31So it's not just a book of recipes, it's...

00:10:34No, it's the lore, legend and myth of the mushroom.

00:10:38OK.

00:10:38All the many different varieties, culinary and otherwise.

00:10:43Uh-huh.

00:10:43And you did the foreword, right?

00:10:45Many a Roman emperor succumbed to a poisoned mushroom.

00:10:47Before Claudius, sitting there, by his own wife.

00:10:50Ah.

00:10:50Shocking, really.

00:10:52Understandable, sometimes.

00:10:54Um...

00:10:54Really?

00:10:54Uh-huh.

00:10:56And you wrote the foreword, right?

00:10:57I did write the foreword, because I was wanting to help with the recipes, but my great chum,

00:11:03Maxi, um, up in Dundee, who's a childhood friend, um, and our parents were great chums,

00:11:08and she did the recipes for the book.

00:11:09OK.

00:11:10And I asked if we could put a chicken pie in.

00:11:13So, here it is.

00:11:16And this, where's...

00:11:17Ah, there it is.

00:11:19There you are.

00:11:20The pie dish.

00:11:22So you just...

00:11:22So jumble it all together?

00:11:23Mix all together, well-seasoned.

00:11:26Are these always necessary?

00:11:27No, there's a very good question.

00:11:29Is it all right?

00:11:30There's a question for you.

00:11:32I don't know.

00:11:33I've...

00:11:33Some say yes, some say no.

00:11:36If you have one, by all means.

00:11:38I like the Clarice Cliff ones.

00:11:40You know, the little blackbird that sticks it.

00:11:41Oh.

00:11:41Is it just to support the pastry, generally?

00:11:43Basically, in a nutshell, that's exactly what it has to do.

00:11:46OK.

00:11:47Keep the pastry from falling onto the filling, and then bubbling.

00:11:51Right.

00:11:51Going soggy, which would be a terrible, terrible thing.

00:11:53Got it.

00:11:54And at this stage, once you have this mixed, then uncooked, put all in as one.

00:12:02And as I'm not one for finely chopped things, I think the course of the mix, the better.

00:12:07OK.

00:12:07Because it all cooks a lot better than that.

00:12:09Right.

00:12:09And this goes in for...

00:12:11And if you'd be surprised...

00:12:12Oh, yes.

00:12:12What you could be brilliant at, darling, is if you take that little piece of pastry there,

00:12:19and put a rim round here.

00:12:22OK.

00:12:23On which we'll sit the lid.

00:12:26Jeremy, would you ever put raw pastry underneath with the raw filling, as in...

00:12:30No.

00:12:31Oh, the most contentious subject of all time.

00:12:34Is a pie, a pie without a bottom?

00:12:37That's what...

00:12:37I love a pie with a bottom.

00:12:38So do you top...

00:12:39I know.

00:12:39To top or not to top?

00:12:41Exactly.

00:12:42Bottom or not to bottom?

00:12:44And shoot between meat.

00:12:44That is the question.

00:12:45This is a very big question.

00:12:48For myself, what I'm not a fan of is a soggy bottom.

00:12:51No, we don't...

00:12:53So we'll keep that very much in the distance.

00:12:56Oh, I'm going to give my hands a quick dip.

00:12:58I don't think I've ever had a pie without a bottom.

00:13:01No.

00:13:02Have you not...

00:13:03I didn't know pies without a bottom existed.

00:13:07Well...

00:13:07This is fascinating to me.

00:13:09I do love the pastry on the bottom.

00:13:10Yeah.

00:13:11So it just goes straight, straight to bowl.

00:13:13Yes.

00:13:14Not sure about that, Joel.

00:13:16I just don't understand.

00:13:17I just...

00:13:17And then you just ladle it out.

00:13:20Yeah.

00:13:20That's the...

00:13:21That's it.

00:13:22You've got a crisp pastry shell.

00:13:23And beneath it, a very lovely, yielding filling.

00:13:27Wow.

00:13:28And no soggy pastry, you know.

00:13:31This is great.

00:13:32It's being mischievous.

00:13:33I'm learning.

00:13:34So what do you do at Coy Barless?

00:13:35Do you...

00:13:35We fill a dish.

00:13:37Yeah.

00:13:38So we make the filling.

00:13:39We do have a cooked filling beforehand.

00:13:41Right.

00:13:42But whatever meats we are going to use there.

00:13:44And this is a little bit further.

00:13:46It just feels like such a treat when the pie comes out complete for one.

00:13:49And it's just...

00:13:50Oh, gosh.

00:13:51It's a good, gorgeous amount.

00:13:52They are a thing.

00:13:53They are something.

00:13:54Yeah.

00:13:54They really are.

00:13:56Right.

00:13:56So what's going on here then?

00:13:57So this is a collar.

00:13:59A collar.

00:14:00A collar.

00:14:01Mm-hmm.

00:14:01Which we're going to attach to the rim of the pie.

00:14:04Mm-hmm.

00:14:05And push down.

00:14:06Is that necessary?

00:14:07Well, it's a nice little flourish, dear.

00:14:09And it'll add a bit of touch of glamour to the pie when we put the lid on top.

00:14:14So...

00:14:14And it gives it a little bit of height as well.

00:14:16OK.

00:14:16Which is quite pleasant.

00:14:17Not really necessary, but pleasing nonetheless.

00:14:21And all I want to do is please you.

00:14:22Yeah, well...

00:14:24And then a little bit of egg wash on that.

00:14:27Uh-huh.

00:14:27To then attach the lid.

00:14:30Mm-hmm.

00:14:30Which is sat here very patiently.

00:14:32Very quiet.

00:14:33Very charming.

00:14:34Do you want the filling?

00:14:35And that would be very helpful.

00:14:37Don't forget that.

00:14:38Would be most helpful, my dear.

00:14:40Do you want to remake that pie?

00:14:41Oh, yeah.

00:14:42If you want to make Jeremy's chicken and mushroom pie at home,

00:14:44you can find the recipe at bbc.co.uk forward slash Saturday kitchen.

00:14:47Or you can scan the QR code below and it'll take you straight to his dish.

00:14:51Lovely.

00:14:52And try not to spill.

00:14:54Do you like a little bit of colour on your cabbage?

00:14:56Oh, do you know, a little bit, a tiny bit.

00:14:59Just as well?

00:15:00A tiny bit would be very much appreciated.

00:15:03And then...

00:15:04Look at the pastry.

00:15:06Yummy.

00:15:07OK, we're done.

00:15:08Yep.

00:15:08We'll get there very nicely.

00:15:12And then...

00:15:13Egg balls.

00:15:15OK.

00:15:15So how long does that go in the oven for?

00:15:17That will go in the oven for...

00:15:18Oh, 50, 50 minutes to an hour.

00:15:20Well, we put it in at a high temperature and then lure it.

00:15:23Mm-hmm.

00:15:24And then what we need is a little sharp knife to incise here.

00:15:27Push the pie down round the mould, please.

00:15:30Sharp knife, Chef.

00:15:31Thank you very much, Sergeant General.

00:15:34Bit worried about my cabbage.

00:15:36Why?

00:15:37Starting to catch.

00:15:38Then let us stop the proceedings immediately.

00:15:41Right.

00:15:43Right.

00:15:43I'll tell you what, I'll get this out.

00:15:45Do that one there.

00:15:48And then...

00:15:49To the oven we go.

00:15:52There you go.

00:15:53And bring forth that pie.

00:15:58Right.

00:15:59Right.

00:16:00Ta-da!

00:16:04Do you...

00:16:04Look at that.

00:16:05Smells delicious.

00:16:07Right.

00:16:07Would you like to do the honours?

00:16:09Yeah, if you want.

00:16:09I would be very grateful if you did.

00:16:11Thank you very much.

00:16:13Right.

00:16:13Hang on.

00:16:13Let's go.

00:16:15Another knife.

00:16:17Perfect.

00:16:20So, I think to the cheap, the honours.

00:16:22How generous?

00:16:23Well, I think this will feed six quite happily, so we should go for that one.

00:16:26I think that's ideal.

00:16:27OK.

00:16:31Beautiful.

00:16:32Hold it.

00:16:34Oh, you've got to go for that one.

00:16:37Straight down you go.

00:16:41Ooh.

00:16:42Oh, wow.

00:16:43Oof.

00:16:43Chicken pie.

00:16:45That looks beautiful.

00:16:46Right.

00:16:46Chicken and mushroom pie.

00:16:48Chicken and mushroom pie.

00:16:50Bon appetit.

00:16:50Happy Easter, darling.

00:16:51Bon appetit.

00:16:57Are you going to do the treat?

00:16:58Hang on.

00:16:59Let's have some of the juice.

00:17:01Oh, yes, please.

00:17:01Right.

00:17:02Let's give this to Joel.

00:17:04Very nice.

00:17:05Your wine is under there, Jeremy.

00:17:07Ooh.

00:17:07Thank you very much.

00:17:08There you go, Joel.

00:17:09Coming in.

00:17:12Smells great.

00:17:13That is...

00:17:14What a treat.

00:17:15Smith.

00:17:16Tebert.

00:17:18Something's in this.

00:17:19This is...

00:17:20I love chicken and mushroom pie.

00:17:21And white burgundy from France is, for me, the go-to.

00:17:24It just matches the silkiness of the texture.

00:17:26It goes with the richness of the pie.

00:17:28And it's just, at springtime, it's the perfect combo.

00:17:30So, we're talking about Chardonnay in Burgundy.

00:17:32And this is Maurice Gentilon Macon Village,

00:17:35from £10.50 in Majestic.

00:17:37Macon is the most southerly...

00:17:38Basically, Macon is the most southerly area of Burgundy.

00:17:41So, the wines tend to be a bit rounder because it's warmer.

00:17:43So, it's more like a melon that's been sploshed into a lake of sunbeams,

00:17:47you know, more than the sort of citrus northerly ones.

00:17:49Yeah, yeah, yeah.

00:17:50It's like a friendly neighbour.

00:17:51It's always a warm welcome.

00:17:52Now I'm with you.

00:17:53Now you get it, finally.

00:17:54Picture the scene.

00:17:54Bit of maturation, you know, in nine months or so to soften it out.

00:17:58It's just a really round, delicious and great value.

00:18:01I think, kind of, quite a fine option to go with the chicken pie.

00:18:05How much?

00:18:0610.50, from £10 with King Majestic.

00:18:08It's an easy tinker, isn't it?

00:18:09It is, yeah.

00:18:09As in, it's complex, but it's not too...

00:18:12Completely, completely.

00:18:14Smells delicious, that pie.

00:18:15Yes.

00:18:15Oh, it's so good.

00:18:17Yeah?

00:18:17It's so...

00:18:18It's piping hot.

00:18:21That's the one thing with a pie.

00:18:22It is.

00:18:23I know it's not the idea as I'm supposed to be eating on this television programme,

00:18:27but it's mainly me blowing.

00:18:30Well done, Jeremy.

00:18:32Very bravo.

00:18:32Two out of fours.

00:18:34It's so delicious.

00:18:35Cheers.

00:18:36We are going to make excellent ravioli.

00:18:39A raviolo, they will resemble like an egg.

00:18:41Can you say that?

00:18:42Oh, I love that.

00:18:43Can you say it so again?

00:18:44I just love the way you say it.

00:18:47Excellent raviolo.

00:18:48Stop it.

00:18:49This is great.

00:18:50I will show you guys.

00:18:51So good as name twice.

00:18:52I want this to be an audio book, but just a menu.

00:18:54And I'll listen to it for hours.

00:18:56Yes.

00:18:56With my voice?

00:18:58Yes.

00:18:59It's beautiful.

00:19:00Yes.

00:19:01Well, my partner never stand my voice.

00:19:03He's always like, can you be quiet?

00:19:04Can you be quiet?

00:19:05We need to ring your partner.

00:19:06Oh, please.

00:19:06Your voice is brilliant.

00:19:08I can't believe you're real.

00:19:12You know, there's some people asking me, are you making this up?

00:19:15I'm like, guys, it's all my life that I'm practic.

00:19:18Wow.

00:19:20Anyway.

00:19:21Salute.

00:19:22Anyway.

00:19:23How will I be rounding off today's menu?

00:19:24Would it be Joel's idea of food heaven?

00:19:26Mexican beef brisket and rice skillet topped with feta and pickled jalapenos.

00:19:31Or his idea of food hell, meaty muckfish based in lardo with rosemary burnt butter and crispy artichokes.

00:19:37Stay tuned to find out if Joel can handle the heat to win his dream dish.

00:19:42Right.

00:19:43Let's catch up with Rick now in Sri Lanka and he's enjoying an authentic taste of home cooking that involves

00:19:48a dicey looking blade.

00:20:16I don't know.

00:20:19How successful this curious system is jumping into the water to stop the fish darting out of the open end

00:20:25of the net.

00:20:26But the catch was good and we took a couple of these handsome Parawa fish back to cook the local

00:20:31way.

00:20:34Ranjani, a fisherman's wife, chops the fish into good sized chunks using this strange upturned blade.

00:20:41Then with some vinegar, water and a fair bit of turmeric she sets it to stew.

00:20:47This dish is going to be layered with a sort of curry-fied ratatouille that she makes in a separate

00:20:53pan using seasoned red onions,

00:20:56whole green chillies, seeds and all, some sliced garlic and ginger all softened in coconut oil.

00:21:02I thought it was interesting to see her mix all the dry seasoning by hand before she began to fry

00:21:08it in another bowl.

00:21:09The tomatoes she put in towards the end so they wouldn't break up too much.

00:21:13When it's all cooked through it's served on a large plate with alternate layers of fish pieces and vegetables.

00:21:20It's eaten with Sri Lankan red rice which is highly nutritious, just simply boiled.

00:21:26The whole family dip in from the one dish and of course you have to use your fingers and your

00:21:32right hand, never the left.

00:21:35I'd learnt already about this important piece of etiquette.

00:21:38It seems your left hand is retained for washing.

00:21:42Subuda, I just wondered if you could tell them that I've had a memorable day today.

00:21:47From the very first we went out this morning, I didn't have much hope that we were going to get

00:21:52the fish.

00:21:54But just watching them working, watching the camaraderie and the way they all joined together.

00:22:04And then watching this curry, it's just been a really fabulous, memorable day to me. Would you tell them?

00:22:11Yeah, yeah.

00:22:19Thank you very much.

00:22:22Thank you very much.

00:22:39We've got to see the people who were born here, but then the Dutch took over and their influence is

00:22:42still very strongly felt.

00:22:45Everyone who comes here visits the ramparts and stares out across all the years of history.

00:22:50But it's in the evening when for me the place really comes alive and I can go in search of

00:22:55local street cuisine.

00:23:02The centre, Gaul, is a good place to see the famous and incredibly cheap dishes of the country.

00:23:07These are hoppers, a pancake made with a fermented batter of rice flour, coconut milk and a dash of palm

00:23:15toddy, an alcoholic mixture which makes them slightly sour.

00:23:19They're cooked in individual cast iron woks and a popular breakfast dish.

00:23:26Now, this is the most famous street food of Sri Lanka, kotu roti.

00:23:31You can hear the clatter of it being made all over the town.

00:23:35First of all, they fry up some diced cabbage and add leeks, eggs, chillies, salt and a mixture of curry

00:23:42leaves.

00:23:43Now it's stirred around to cook out the egg.

00:23:47This is really a poor person's dish, but it's now becoming very popular with everyone else as well, especially those

00:23:55who stay out at night.

00:23:57This is chopped up roti bread and then a curry sauce, a bit more salt and then he prepares for

00:24:04his culinary tattoo.

00:24:06As you walk down the street, you hear this gatling gun clatter.

00:24:12Then he puts in some chunks of curried chicken, which he breaks up and then it's done.

00:24:18All that's needed is lime juice.

00:24:24This is the sort of dish that would give the doner kebab a run for its money in Britain.

00:24:39This is a tea garden and I remember as a boy being fascinated by pictures of exotic ladies dressed in

00:24:46costume picking green leaves and thought,

00:24:49how does that relate to those dark brown flakes inside the packet?

00:24:54But of course, once they're dry, they, like all leaves, turn black.

00:24:59This is what this island is renowned for.

00:25:02I'm told there is no subject that these laughing, chatting women don't discuss.

00:25:07Conversation and gossip is the force that gets the tea picked here.

00:25:16It was Thomas Lipton who had the idea of growing tea here when it was called Salon.

00:25:23He owned the equivalent of modern day supermarkets in the late 1800s and was very forward thinking.

00:25:29And he hit on this great idea of sort of promoting his shops in Glasgow, where he came from.

00:25:34He got a load of pigs and just herded them through the centre of Glasgow and they were well-fed

00:25:40looking pigs.

00:25:41And they had this slogan on their back saying,

00:25:44I'm off to Thomas Lipton's, the best shop for Irish bacon.

00:25:54Thanks for that, Rick.

00:25:55Now, if you're still undecided as to what to cook for lunch tomorrow,

00:25:58I've got a little Spanish lamb recipe here.

00:26:02It's relatively expensive. I mean, meat is very expensive at the moment.

00:26:05Especially lamb, I have to say.

00:26:06But I'm using a neck of lamb, which is delicious.

00:26:09It takes a bit longer to cook.

00:26:11But it's pretty economical, I have to say.

00:26:13Right, so, into a pot.

00:26:16It's a one-pot dish as well, which is great.

00:26:17So, into a pot with the lamb.

00:26:19Oops.

00:26:20Like so.

00:26:21This is on the bone.

00:26:22You can get it off the bone, but I prefer it on the bone.

00:26:25It's a little bit of work.

00:26:26It's like little nuggets of bony lamb.

00:26:29But it is delicious.

00:26:31I have to say.

00:26:32Right, so that goes in there.

00:26:34And then, once that's brown, I'm going to chuck in some onion and fennel and a bit of carrot.

00:26:42I've got some red peppers going in there for a bit of sweetness.

00:26:47What else have I got?

00:26:48Bay leaves, some herbs, smoked paprika and some red wine.

00:26:52And then in with tomatoes.

00:26:54And then it cooks down for around about two hours.

00:26:58Two to two and a half hours.

00:26:59I'm going to do the veg quite small because the idea being that it kind of melts away into the

00:27:07sauce.

00:27:08Right.

00:27:09And then I've got this.

00:27:10What?

00:27:11I just love it.

00:27:12I just love watching you on.

00:27:13I love your jacket.

00:27:13I'm kind of loving leather jackets, mate.

00:27:15Yeah, man.

00:27:16They're coming back, aren't they?

00:27:17Do you want to swap it out?

00:27:18It's a bit hot in here.

00:27:19Make cooking cool again.

00:27:21Do you know what I mean?

00:27:22Come on.

00:27:23Come on, man.

00:27:24Look at the edge.

00:27:25Do you know what?

00:27:26No, just put it over my shirt.

00:27:27Oh, yeah, yeah, yeah.

00:27:28Look at this guy.

00:27:30Look at that.

00:27:31Matt, do you know who you look like now?

00:27:32Yeah.

00:27:33Gennaro Contao.

00:27:35Yeah.

00:27:35Get your stick.

00:27:38Yeah.

00:27:38Why am I cooking so good?

00:27:41Look at this.

00:27:41Lovely, Gennaro.

00:27:43I'm quite restrictive.

00:27:44There's a little bit De Niro in this.

00:27:46I like it.

00:27:46I don't want to get it.

00:27:47I don't want to get it covered in fat.

00:27:49I don't want to get it covered in fat.

00:27:50I don't think they do.

00:27:51Anyway, that's enough about fashion from me.

00:27:53I say it honestly.

00:27:54It's lovely to...

00:27:55I just love watching you work.

00:27:56Very, very honest.

00:27:57I love watching you work.

00:27:58You're like, it's...

00:27:59I feel like I'm...

00:28:00It's like watching Ronaldo play football.

00:28:02It's just beautiful.

00:28:04But the way you move around the kitchen

00:28:06with such certainty of like this.

00:28:08This.

00:28:09I know.

00:28:09I know that I'm doing this.

00:28:11It's so...

00:28:12I love it.

00:28:13You're incredible.

00:28:14Like watching you on your new series.

00:28:17Well, thank you.

00:28:18Celebrity sabotage.

00:28:19And I have to say,

00:28:20it came out a couple of weeks ago.

00:28:22It's very good watch.

00:28:23Very fun.

00:28:24It's such a fun show.

00:28:25It's absolute chaos.

00:28:27And it's really...

00:28:28It was an absolute joy to film.

00:28:30Tonight, it's the cooking show.

00:28:33Oh, yeah.

00:28:33A little known cook.

00:28:34Yes.

00:28:36Mona Gigoletti.

00:28:37She's so brilliant.

00:28:38All right.

00:28:38She's the sort of fake host.

00:28:40Yeah, yeah.

00:28:41She wears a leather jacket beautifully.

00:28:44And so we have these contestants on.

00:28:47They think they're part of this cooking reality show.

00:28:50And in reality, we are in this sort of mission HQ.

00:28:55Me, Sam, GK and Judy.

00:28:58Just giggling away.

00:28:59Just giggling away.

00:29:00Sabotaging them the entire time.

00:29:02At one point, we had to go out dressed as sort of cleaners.

00:29:06Go into this tent that we'd made.

00:29:08And it all was so huge.

00:29:10And then, basically, our task was that we had to turn off all of the ovens

00:29:14and ruin their bakes, essentially.

00:29:17I mean, don't spoil it.

00:29:19Yeah.

00:29:20Don't spoil it.

00:29:21It's going out tonight.

00:29:22Don't want to spoil it, but that's exactly what happened.

00:29:24Let's talk about the two episodes that have got out.

00:29:28So you've had Joe Brand in one, dressed as a gardener.

00:29:32You were dressed as a chair.

00:29:33That was weird.

00:29:35Yeah.

00:29:35I loved how the other two had to try and fire fake bird poo

00:29:40over the contestants.

00:29:42Yeah.

00:29:42It's kind of sneaky.

00:29:44And you're all crawling around and being sneaky.

00:29:45I loved it.

00:29:46It's great family fun.

00:29:48It is.

00:29:49And last week's episode, there was an awkward moment in the hot tub

00:29:51where it was Emma and...

00:29:53Well, it's not an awkward moment in the hot tub.

00:29:55The two Jasons being forced out of it by Emma and Matt

00:29:59having a fake row.

00:30:01But we should say that the contestants who don't know

00:30:03that they're not in the real shows,

00:30:05they win money if you successfully sabotage them, right?

00:30:08It's sort of what's, again, beautiful about it

00:30:09is it's got a real heart to the show.

00:30:12Because even though we're running amok and going mad

00:30:15and enjoying ourselves and laughing loads,

00:30:17at the end, every time we sort of successfully sabotage them,

00:30:21they win money for themselves.

00:30:23Cold hard cash.

00:30:23Yeah, and it's great.

00:30:24Because they think they're just playing for, like, a trophy,

00:30:26you know, of this reality show.

00:30:28And then at the end we go, like, you've won this money,

00:30:30which can be, you know, sort of six grand, eight grand.

00:30:33Well, that could be a bit of a slinger

00:30:35if they think they've been sort of pulled in and sort of...

00:30:38Yeah.

00:30:38Exactly.

00:30:39But then they get a load of cash.

00:30:40And it's so wonderful.

00:30:42And everyone gets over it.

00:30:43It's so brilliant, yeah, because sometimes you're like,

00:30:45oh, no, you feel bad, they're, like, crying

00:30:47because they've ruined their cooking or whatever,

00:30:50and then to the end we're giving them money.

00:30:52So it's such a nice show.

00:30:55Any favourite sabotages that you remember?

00:30:58The chair was a great one for me.

00:31:00I think that was so funny.

00:31:02Basically, if you didn't see already, I dress as an armchair

00:31:06and basically I'm just hoping, with my fingers crossed,

00:31:10that no-one's going to sit on me.

00:31:12And we sit down and then my job is to...

00:31:16I take this food dye, food colouring, mix it in with this...

00:31:21They're making a sort of face mask, like, in a spa.

00:31:25And I have to mix this food colouring with the thing.

00:31:27And I mix it all in and they put it all over their faces,

00:31:30this green mask, thinking it's just a normal face mask,

00:31:33and it just doesn't come off their faces.

00:31:36And it's on their faces, and they've told us since

00:31:38that it was on their face for, like, three, four days.

00:31:41Wow!

00:31:42They were walking around looking like Shrek.

00:31:44Wow.

00:31:45That feels like a very chef practical joke.

00:31:48Oh, really?

00:31:48That's the sort of thing I could imagine Matt doing to any one of us.

00:31:51Something juvenile.

00:31:52Yeah, it is.

00:31:53It is.

00:31:54And I'm so happy because everyone's really loving the show.

00:31:57And the others got their own back on you

00:31:59when they made Sarah Davis sit on you.

00:32:02Yes, yes.

00:32:03Dressed as a chair, I should say.

00:32:04Yes.

00:32:04Dressed as a chair.

00:32:05Sarah Davis took a little seat on my knee.

00:32:08Which is fantastic, actually.

00:32:10It's not very often you get a drag and sit on your leg.

00:32:13It's so clever that it's a show within a show.

00:32:15Yes.

00:32:16Was there any point where that kind of was really difficult

00:32:19to just pull off continually?

00:32:21Because it's so clever.

00:32:22It's really difficult.

00:32:23Because, like, you've got to think production-wise,

00:32:26you're making a show within a show,

00:32:28but also you're making a new show every single week.

00:32:31So the production, we're making a brand new show every week,

00:32:35and then we're making a show around that show

00:32:38and trying to keep that show a secret.

00:32:40So there's so many layers to it.

00:32:42And they're unbelievable.

00:32:44You know, like, we've got people in our ear,

00:32:46and every single element of it was just...

00:32:49It was really incredible.

00:32:50Later on in the series, we've got Harry Redknapp,

00:32:52who comes on and we do a sort of a Crufts version of the show.

00:32:57Right.

00:32:58Which is...

00:32:59Claire Boulding hosts it.

00:33:00And it's just so fun.

00:33:03It's perfect timing for really fun, immersive TV.

00:33:06Yeah.

00:33:07I think there's...

00:33:08It really takes you away from everything else.

00:33:10I just think...

00:33:12Silliness is so...

00:33:13No, it's the same with the Masked Singer.

00:33:14You know, just that thing,

00:33:15when people know they're tuning in for it,

00:33:17they know they're getting pure silliness.

00:33:20Yes.

00:33:20And nothing's too serious.

00:33:22Yeah.

00:33:23We're just having a laugh.

00:33:24It's genius.

00:33:24And it's all innately clippable,

00:33:27so it's doing really well on line,

00:33:28and everyone seems to be liking it.

00:33:30The joy of your delivery, though, on Masked Singer

00:33:34is so much fun with it.

00:33:35It's Mushroom!

00:33:36And honestly, my family,

00:33:37that was like a refrain for months afterwards.

00:33:39It's Mushroom!

00:33:40You've been really good on the Masked Singer.

00:33:42I would love to do the Masked Singer.

00:33:43You would?

00:33:44Yeah.

00:33:44Let's just put that out there into the ether, shall we?

00:33:46Yes!

00:33:47You shouldn't do it.

00:33:50That would be great.

00:33:52Right.

00:33:52I should have introduced your pie like that.

00:33:54I should have gone...

00:33:55It's Mushroom!

00:33:59I've been dreaming of this day all my life.

00:34:01Oh, wow.

00:34:04Right.

00:34:04OK, so the lamb neck bubbles away nice and gently,

00:34:08not like that, for, like I said,

00:34:12sort of an hour and a half, two hours.

00:34:14And then I've got this little paste.

00:34:17Jeremy, I forgot the name of it.

00:34:18What's it called?

00:34:19Picada.

00:34:20Picada.

00:34:20So in here I've got some toasted almonds,

00:34:23I've got some stale toasted bread,

00:34:25a little bit of saffron and some vinegar,

00:34:29and garlic, and then some parsley.

00:34:32That's going to be stirred into the pot

00:34:33and it just thickens it up nicely

00:34:35and gives it a little, just a little kick.

00:34:38So what was it like working with the excitable puppy

00:34:41that is Sam Thompson?

00:34:42Wow, I mean, it's...

00:34:44He's fantastic.

00:34:46He is someone who just brings the energy every single day

00:34:49and he's very fun, but it's also that thing where,

00:34:53you know, like we're doing a prank show essentially

00:34:56and certain elements of that show where you've got to be quiet.

00:35:00He can't do it.

00:35:01And he can't do it.

00:35:02He can't do it.

00:35:03There was like ones where I think where he had to be a hay bale,

00:35:08essentially.

00:35:09He had this hay bale costume.

00:35:11It's so ridiculous.

00:35:12I can't tell you how ludicrous it shows.

00:35:13He had to be a hay bale and the costume was so funny

00:35:18and all he had to do was be quiet.

00:35:21That's the last thing he did.

00:35:23Just be quiet for like 20 minutes.

00:35:24And he found it so difficult.

00:35:27It was wonderful actually,

00:35:29because a lot of the show we were sort of trapped in this Mission HQ,

00:35:32which is like a garage of this house in Croydon where we filmed it.

00:35:38And so we were stuck in this garage for essentially six weeks

00:35:42because we can't leave because the contestants would then see us

00:35:45because they're sort of around the house.

00:35:47And so it's all so secretive.

00:35:49And so luckily we all got on really, really well.

00:35:53Yeah, it's a good job, isn't it?

00:35:55It was great.

00:35:56That's quite a commitment, isn't it?

00:35:58It really was.

00:35:58And, you know, a windowless garage for six weeks.

00:36:01It's sort of the lack of vitamin D really.

00:36:05And in fact, Judy, who's a brilliant cook,

00:36:08she's a really amazing cook.

00:36:09She ended up cooking for us and bringing stews in every day.

00:36:12We've had her cooking here before.

00:36:14She's incredible.

00:36:15Yeah, she's fab.

00:36:16Really, really good fun.

00:36:17It's...

00:36:18They've pulled together a great cast, haven't they?

00:36:20Yeah, they really have.

00:36:21And the guest hosts really make it.

00:36:23Like, say, Emma and Matt Willis were so funny.

00:36:26And having them do these missions where...

00:36:30Oh, look at that. Look at that.

00:36:33That looks piping hot as well.

00:36:35It is piping hot.

00:36:35Another piping hot meal, guys.

00:36:37It's delicious.

00:36:39It's dry.

00:36:40Yeah.

00:36:41It's like I'm going to be blowing for another 20 minutes, guys.

00:36:44Would you like a fan, dear?

00:36:46Yes, please.

00:36:48Right, so how will I be rounding off today's show?

00:36:50Will it be Joel's idea of food heaven,

00:36:52Mexican beef brisket?

00:36:54If so, I'm going to slow braise the beef

00:36:55in an array of Mexican spices and chilies

00:36:57until it melts in the mouth.

00:36:59And then I'm going to mix it with rice and jalapenos

00:37:01and black beans before grilling with feta and cheddar.

00:37:04Or is idea of food hell, fish and artichokes combined?

00:37:09So I'm going to roast the filling of monkfish

00:37:10and plenty of pork fat.

00:37:11I'm going to serve with some crispy parmesan artichokes

00:37:13and a rosemary and caper burnt butter sauce.

00:37:16You're going to have to keep watching

00:37:17to see how Joel decides his own fate, guaranteed.

00:37:21It's pretty hot stuff.

00:37:22How is that?

00:37:23Oh, that's fantastic.

00:37:24Mmm.

00:37:24It just...

00:37:25I love that.

00:37:26This is great.

00:37:27It's like...

00:37:29It's only when I come on these shows

00:37:30that I realise how bad I've been eating all my life.

00:37:35LAUGHTER

00:37:35Like, I've just...

00:37:36There's so much richness to it.

00:37:38It's so rounded in my mouth.

00:37:40Yeah, I love that.

00:37:41I love that.

00:37:41The toasted bread.

00:37:43There's so much to it.

00:37:44That's really nice little recipe.

00:37:45Lavish.

00:37:46Quite pleased with that.

00:37:47Er, right.

00:37:48Plenty more food to come.

00:37:49Let's take a trip now to Ireland.

00:37:50Anna Hoare and Laura Whitmore

00:37:52are celebrating the best of spring vegetables.

00:37:54Yeah, what's the bones?

00:37:55I found a bone!

00:38:03I'm going to create a dish that puts vegetables at centre stage

00:38:07with asparagus and tempura battered flowers

00:38:10served on a bed of burnt butter hollandaise.

00:38:14We're starting off with the asparagus.

00:38:16So when you take the asparagus either side

00:38:19Yeah.

00:38:19and you bend it, it should snap where the woody bit is.

00:38:23So wait, there's a natural bend in it?

00:38:24So that's where the good stuff is

00:38:26and this is what I would make a stock out of

00:38:29or you could chop it up and you could pickle this side of it

00:38:31and this is your tender piece.

00:38:33So this is what you're using today?

00:38:34Yes.

00:38:34OK.

00:38:35So I'm just going to snap them?

00:38:36Yeah.

00:38:37So I'm going to make a reduction for the hollandaise

00:38:40and traditionally that's usually done with like shallots

00:38:43but because we've got these like beautiful spring onions

00:38:45these will have a lovely flavour that we'll be able to use.

00:38:48So I'm just like sweating down the kind of onions and the garlic here

00:38:51and then I'm just going to add some white wine to it.

00:38:54to reduce it down.

00:38:55And what this does is that it gives like a little layer of flavour

00:38:57inside your hollandaise.

00:38:59So if you don't have time you could just use a little squeeze

00:39:01of lemon juice or a splash of vinegar.

00:39:03But I think hollandaise is always like a creamy sauce

00:39:04like quite thick creamy sauce.

00:39:06And that's the acidity should cut through that if it's balanced properly.

00:39:09OK.

00:39:10OK, right, let's crack the eggs.

00:39:12Do I need, is the whole egg in there or are we taking the yolk out

00:39:14and being fancy?

00:39:14We're only using the yolk.

00:39:15An easy way to crack eggs is that you tap it on the side

00:39:18and then you lift one half and you hold it like that.

00:39:21I know that's right, that's the way my mam does it.

00:39:22Yeah.

00:39:23But we don't want to get any of that shell in there, do we?

00:39:26The pressure of having Anna will watch me doing this though.

00:39:29I can feel my hands shaking.

00:39:30You did a great job.

00:39:30Is that all right?

00:39:31In there, in there you're doing it.

00:39:32We're using all of these eggs, yeah?

00:39:34Nope.

00:39:34That's enough.

00:39:36No we're not.

00:39:37So I'm going to get you to blanch the asparagus.

00:39:40OK.

00:39:40So you just want the thicker ones.

00:39:42And then we're just going to cook them for 60 seconds.

00:39:44So I've got like a nice bowl of ice for you here.

00:39:46So we're doing 60 seconds and then straight in here.

00:39:48Straight in there and what you do is that you just stop the cooking straight away when you use that.

00:39:52Just chuck them in and then straight into our lovely iced water.

00:39:55Now if you don't have iced water it's all right, you just bring it and run it under the cold.

00:39:59Oh tap, yeah.

00:39:59But we're fancy, we've got iced water.

00:40:01You only want to leave it in that water for like a minute or two

00:40:04because if you leave it soaking in the water the nutrients will drain out of your vegetable.

00:40:08Into the water.

00:40:09OK, yeah.

00:40:14While the asparagus sits I'm going to make the burnt butter hollandaise sauce

00:40:18by first browning the butter in a hot pan

00:40:21and then setting to one side in a jug while I prepare the egg yolks

00:40:25to which I've added some of my spring onion reduction

00:40:28before slowly whisking them in a bowl over a saucepan of just simmering water.

00:40:35So I know you like a mayonnaise, this is essentially like a warm mayonnaise.

00:40:38Oh god, a mayonnaise.

00:40:40So you can see as I'm whisking it I'm kind of the whole time kind of going around.

00:40:44I'm mesmerised by looking at this, I can't stop staring at it.

00:40:46So you can see the figure eight now.

00:40:48And that's called the ribbon stage.

00:40:50Now we're going to slowly add our butter.

00:40:53A sauce like this is really special, it's luscious.

00:40:56So like if you have too much, you've got some left over.

00:40:59You can put this in the fridge and then you could use it as like a cold mayonnaise on bread.

00:41:04Like there's no reason for you to throw it away.

00:41:05Yeah.

00:41:06The hollandaise will keep in the fridge for up to three days.

00:41:09OK, so I think that texture looks good.

00:41:12So if you want to keep it warm while you do other things, a great little tip is take like

00:41:19a thermos flask and heat it up so put some warm water in it.

00:41:22Yeah.

00:41:23And then you can pour your...

00:41:25Into it.

00:41:26Into it, and then it will stay at a nice pouring consistency.

00:41:31So this will be ready for when we're good to go.

00:41:34OK.

00:41:35Right, so you're going to make the tempura batter next.

00:41:37Am I?

00:41:38OK.

00:41:38So you take your bowl.

00:41:39Get my bowl.

00:41:40And this is a recipe.

00:41:42This was the first recipe I made when I moved to London.

00:41:44It's quite an easy recipe to remember.

00:41:51The batter is made using one spoon of baking powder, two spoons of corn flour, four spoons of plain flour

00:41:57and some nigella seeds and salt.

00:42:00And then your ice cubes go in.

00:42:02And then this doesn't take a lot of going on.

00:42:05Now give that a stir.

00:42:06Oh my God, that's your fizzy water.

00:42:07That's fizzy water and it's cold and the ice is cold and that's all kind of quite important.

00:42:13Wow.

00:42:14And then just when it's kind of all incorporated, that should be ground now.

00:42:18OK.

00:42:19And now we're going to choose our lovely...

00:42:20Should we be worried about lumps?

00:42:22No, no, no.

00:42:22Lumps are good.

00:42:23Lumps are good.

00:42:23This is my kind of food.

00:42:25Well, it's so easy, right?

00:42:27Yeah.

00:42:27Look how beautiful this is.

00:42:28It should be a really light...

00:42:29Yeah.

00:42:30Should be a really light batter.

00:42:31OK.

00:42:32So I'm going to get you to cut that in half for me.

00:42:35I've never chopped up flours to eat them.

00:42:36And we're just going to dust them in a little bit of flour.

00:42:39OK.

00:42:40And that just...

00:42:40Because what we're really looking for...

00:42:42Is this plain flour?

00:42:43Sorry, that's corn flour.

00:42:44Corn flour.

00:42:44That's a great question, Laura.

00:42:45That's why you're here.

00:42:46No such thing as stupid questions, I've been told.

00:42:48That's why you're here.

00:42:48Just dust it in flour and it's just so that it will make them extra crispy.

00:42:52So I'm going to just do a little tester of this batter now.

00:42:55So you want it really thin.

00:42:56You want to be able to actually see what's inside the batter.

00:43:01Do you want to have a go?

00:43:02Yeah.

00:43:03OK.

00:43:03Right.

00:43:04Use the tweezers.

00:43:05Dip it in first.

00:43:07Pick it in.

00:43:07Yeah.

00:43:08Dip this.

00:43:09Just give it not too...

00:43:09Not too much.

00:43:10So bring it over.

00:43:11Yeah.

00:43:12And then gently put it in.

00:43:13Oh, sorry.

00:43:14She just...

00:43:24And now it's time for my favourite bit.

00:43:26A part that should not be rushed.

00:43:29Plating up.

00:43:32I love that this still looks like a flour.

00:43:35You know, sometimes you eat things which are deep fried and you're like,

00:43:37I wonder what's inside that.

00:43:38I've definitely had a bowl of like deep fried, like a spice bag or something.

00:43:42That could be anything inside that.

00:43:43I love that.

00:43:44I love that my dish is getting compared to a spice bag.

00:43:46Spice bag.

00:43:47But this is like a nice version of a spice bag.

00:43:49OK.

00:43:49I think that that's looking good.

00:43:53So there we have it.

00:43:54Laura's posh seasonal spice bag.

00:43:57Of tempura veg and flours, blanched asparagus and a rich burnt butter hollandaise sauce.

00:44:08Anna, I don't know whether to eat this or frame this, it's so beautiful.

00:44:11I'm going to say eat it, Laura.

00:44:12OK, let's tuck in.

00:44:13Here you go.

00:44:14Nice and crunchy.

00:44:16Right.

00:44:16Can I just eat this?

00:44:17Mmm.

00:44:19Honestly, I think this is the best asparagus I've ever tasted.

00:44:22I've never eaten marigold before.

00:44:24That's a first.

00:44:24Mmm.

00:44:30Thanks, Anna and Laura.

00:44:31Still to come, Paul A Young turns shop-bought Easter eggs into a show-stopping dessert.

00:44:36And what will I be making at the end of the show?

00:44:38Will it be Joel's food heaven?

00:44:39Mexican beef brisket and rice skillet topped with feta and pickled jalapenos?

00:44:43Or his idea of food hell?

00:44:44Monkfish basted in lardo with rosemary, burnt butter and crispy artichokes.

00:44:49Stay tuned to see if Joel can really handle the heat and win his heavenly dish.

00:44:53Right, Roberta, let's make pasta that looks like an egg with an egg in it.

00:44:58Yes, why not?

00:44:59OK.

00:44:59Where do we start?

00:45:00So, we start with dough.

00:45:02This time, we create something very special, no?

00:45:05Mm-hmm.

00:45:06You know, instead of going for the spaghetti, we are making an egg-cellent ravioli.

00:45:10You're gonna make the filling.

00:45:12OK.

00:45:12I'm going with the pasta.

00:45:13So, to make this pasta, you need to create two doughs.

00:45:16One is yellow for the yolk.

00:45:19Mm-hmm.

00:45:19And one is white.

00:45:20OK.

00:45:21Double zero in water.

00:45:22And this is semola.

00:45:24As you can see, it's a bit more yellow.

00:45:25It's giving you more colour.

00:45:27Mm-hmm.

00:45:27So, the first things that we do, we are going to create these beautiful,

00:45:32mm-hmm, egg before we shape.

00:45:35Now, you can use a pasta machine today.

00:45:38OK.

00:45:38You can go with the rolling pin.

00:45:40How did you dream this dish up?

00:45:44This was...

00:45:45So, chef, we need to do something very special for Easter.

00:45:49And I was like, you know, I want it to be a bit more simple and make my life easy.

00:45:54OK, guys, let's make some ravioli.

00:45:57And the team was like, come on, Roberta, you can do it.

00:46:01It's better.

00:46:02Unfortunately, Matt, my team thinks that I'm Italian, so I'm belongs to Michelangelo, maybe.

00:46:07You know?

00:46:08And they all want this, like, you can do it, but come on.

00:46:11So, I couldn't sleep.

00:46:13Mm-hmm.

00:46:14And I come out with a beautiful egg fried, that is, it looks like an egg fried, but it's

00:46:19actually a pasta.

00:46:21OK.

00:46:22OK.

00:46:22The first things that we're going to create is the dough.

00:46:25You leave it to rest.

00:46:26It's important, because if the dough is not rested enough, Matt, it's going to be difficult

00:46:32for you to stretch these by hand.

00:46:35The more you leave it to rest, the more the elasticity of the dough will help you to create.

00:46:40So, we are going to leave a little bit of the egg yolk in the middle.

00:46:45OK.

00:46:45Let me brush a little bit, because sometimes, you know, the dough can get a little bit dry,

00:46:49and you just need a little bit of brush and some water.

00:46:53You know, some people will do it with egg white, but today we have already too much eggs,

00:46:58so let's play with water.

00:47:01And look at what I do.

00:47:02I fold the two doughs together.

00:47:05Right.

00:47:05And I bring it together, Matt.

00:47:07OK.

00:47:07Like it's a sausage.

00:47:09OK.

00:47:10Can we say?

00:47:10Yeah.

00:47:11And you bring it this way in order to create, basically, the egg yolk inside.

00:47:19OK.

00:47:20And let me just stick better, and I'm going to show you.

00:47:25I just want to make sure that this is folded at the end, otherwise it's going to be tricky

00:47:30for you.

00:47:30And look, Matt, when I open, it's giving you this effect of, basically, an egg.

00:47:39Yeah?

00:47:41Very excited.

00:47:42Very.

00:47:43Very excited.

00:47:44That's why it's egg-cellent today.

00:47:46Now, we are going, with the knife, you are going to cut by hand, my dear.

00:47:52Yeah?

00:47:52Don't chop your finger, guys.

00:47:53Uh-huh.

00:47:54Yeah?

00:47:54In this case, you still need fingers to make pasta.

00:47:57And you are going to cut it.

00:48:01Now, you can cut all this little piece of dough.

00:48:04You can leave it on your wooden board, but cover it, because it's going to dry pretty

00:48:09quick.

00:48:09Now, as I say, let's use the pasta machine, because the pasta, you know, is really nice

00:48:15when it is nice and thin.

00:48:16You agree with me, darling?

00:48:18I agree.

00:48:18Yeah?

00:48:19It's, for instance, my worst nightmare is when the pasta is too thick, or when the

00:48:25pasta, it is overcooked.

00:48:28Matt, it's one of the two.

00:48:31Yeah?

00:48:31So, it's important.

00:48:32Now, from zero, when you use a pasta machine, go always from the smallest part, and then you

00:48:38go from zero to one, two, three.

00:48:41I know that some people, they just get, like, I don't care, just go from one to ten.

00:48:46You're going to get the dough stuck into the machine if you do so, yeah?

00:48:50So, we are going to make this piece of dough really nice and large.

00:48:56So, Matt, inside, we are going to fill with ricotta, burrata, sun-dried tomato, and,

00:49:06of course, parmesan cheese, actually, parmigiano reggiano, and then you can add some, of course,

00:49:16the salt, slowly, slowly, because sometimes, you know, some ingredients are already nice

00:49:20and salty.

00:49:23And then, can I have some double zero, guys?

00:49:27Some flour.

00:49:28Some double zero flour, yes.

00:49:30And then, as you can see, so we started to create, and now we stretch the other one.

00:49:36Oh, fantastico.

00:49:38Yeah.

00:49:39Oh, fine.

00:49:40Matt.

00:49:41I love you.

00:49:42Matt.

00:49:43You see?

00:49:44And, as I say, so, the filling is pretty simple.

00:49:48You can go with, literally, spinach and ricotta, or you can do ricotta and truffle when it's

00:49:56the right season, yeah?

00:49:58So, we carry on until it's really nice.

00:50:00Look at how thin it is.

00:50:02I can literally see my hand through.

00:50:03What sort of thickness?

00:50:05The thickness is, like, my debit card.

00:50:07Yeah?

00:50:09It's because I don't have the credit.

00:50:11I think it's the same thickness, but with me, it's only debit card.

00:50:15So, it's important.

00:50:17Nice and thin, because, Matt, what it does, the pasta, when you put it in the water, it's

00:50:21going to...

00:50:22To expand.

00:50:23Bravissimo.

00:50:24So, let's don't do that.

00:50:26And, now, I'm going to show you.

00:50:28Of course, as I say, Matt, this you can do one by one.

00:50:31You can make it smaller as well.

00:50:33So, we keep this as the base, because I have lost a little bit of it.

00:50:37So, you know, that's not the great one, is it?

00:50:38Yeah, but this one will look nice at the top.

00:50:40Yeah, but don't say it.

00:50:41This is great anyway.

00:50:42Anyway, so, ricotta, sun-dried tomatoes.

00:50:46All in there.

00:50:47Bravissimo.

00:50:47What we're going to do, Matt, we're going to make it special today.

00:50:50All right.

00:50:51Because, in the middle, I'm going to leave one egg yolk.

00:50:58You know that, Matt, to learn egg yolk, it took me really, really long.

00:51:04So, it's...now, I'm going to catch this for you.

00:51:08Mm-hmm.

00:51:09So, the best things is when you simply use your hand.

00:51:14Mm-hmm.

00:51:15You should have done this for me, but it doesn't matter.

00:51:19So, I...it's okay, guys.

00:51:20I am used.

00:51:22I have a man at home as well.

00:51:23Yeah!

00:51:23So, we're going to leave it in the middle.

00:51:25Can you see, my love?

00:51:27And now, Matt, a little bit of salt, because salt is always good when you're going to season

00:51:33a little bit the egg.

00:51:34Mm-hmm.

00:51:34And now the surprise.

00:51:35So, we are going to fold these on top.

00:51:39Oh!

00:51:41Yeah!

00:51:42This is so...

00:51:42Wait, it's not finished.

00:51:44Oh!

00:51:44So, we are going to...it's important...

00:51:47to seal the raviolo, in case the dough...my dough is pretty soft today, so I can play

00:51:53with my hands.

00:51:54In case not, you put some water or some egg white.

00:51:57And now, guys, with my beautiful cutter, have you seen, Matt?

00:52:01I got golden-plated cutter today.

00:52:04Ooh!

00:52:04Yeah, what's the...what's the deal with that?

00:52:06Why...why...why gold?

00:52:07Because I'm a princess.

00:52:09Is that the only reason?

00:52:10Absolutely.

00:52:11Okay.

00:52:12It's just...

00:52:12No practical benefit at all.

00:52:14No, it is.

00:52:15It is.

00:52:15It's nice and smooth, as you can see, my dear.

00:52:17Now, with my hands, I'm creating the shape...

00:52:21Wobbly egg!

00:52:22Whoa-ho!

00:52:23Look at this!

00:52:25And...

00:52:25Now, you can leave it to rest.

00:52:28Leave it to rest on a wooden board.

00:52:30Just dry a little bit.

00:52:30Exactly, my dear.

00:52:31A little bit of flour, this way.

00:52:34Okay.

00:52:34Just a tiny, tiny amount.

00:52:35Sometimes people tend to do like this.

00:52:37I know that it's free of charge, but let's...let's don't waste too much.

00:52:42It's literally a little...

00:52:43Just kind of...fantastic.

00:52:44Fantastic.

00:52:45Okay, well, that's in the water.

00:52:46I've done your brown butter.

00:52:47And if you guys fancy making Roberta's ravioli at home,

00:52:52you can find the recipe at bbc.co.dk.

00:52:54Or scan the QR code below here, and it'll take you straight to this dish.

00:52:58Right.

00:52:59We ready?

00:53:01Let's go.

00:53:02Let's...let's go.

00:53:02You prepared the sauce, my dear?

00:53:04I have.

00:53:04Oh-ho!

00:53:05Look at this.

00:53:06Let's remove all the water.

00:53:07This is important.

00:53:08Three minutes in the water, otherwise you will cook the egg yolk.

00:53:12Now, we are going to plate there.

00:53:14Yeah.

00:53:15I think I can do that.

00:53:17I've got the...I just took the butter out of the pan,

00:53:19because I was worried it was going to...

00:53:21Bravissimo.

00:53:22Now, before we put the butter on top...

00:53:24Yeah.

00:53:24Sorry, my dear.

00:53:26The parmigian.

00:53:27The parmigian first?

00:53:28Okay.

00:53:29Especially when the butter is really nice and hot, it's going to melt all the cheese.

00:53:35Look, be generous, because cheese is life for me.

00:53:38Cheese is life.

00:53:39Go for it.

00:53:39Okay, and then some...

00:53:41Some nice...sage burnt butter.

00:53:43Yeah?

00:53:43We call it in Italy the burro nocciolato, because it resembles like hazelnuts, the colour.

00:53:50Here, you need to be careful.

00:53:52Don't burn it.

00:53:53Otherwise, it's going to be really bitter.

00:53:55Beautiful.

00:53:55Bellissimo.

00:53:56What's it called?

00:53:57Raviolo.

00:53:58Excellent raviolo.

00:54:06Right, before we give that to Joel, let's just open that up.

00:54:09Just just look.

00:54:10Oh, look at that.

00:54:12Oh, look at that.

00:54:13Yes, Roberta.

00:54:15Yes, Roberta.

00:54:16Beautifully cooked.

00:54:17Bellissimo.

00:54:18Exactly.

00:54:18Beautifully cooked.

00:54:19Joel.

00:54:20I've got into it.

00:54:23Buon appetito.

00:54:24You try that.

00:54:25You have a drink down there, Roberta.

00:54:28Ollie.

00:54:29Yes.

00:54:30Pecorino.

00:54:31Beautiful.

00:54:31Yes, Pecorino.

00:54:32Yeah.

00:54:33Italian grape variety, nothing to do with the cheese.

00:54:36Well, the reason I drink Pecorino is I saw it on the shelf, and all my wine knowledge

00:54:40is from Helen and you, and because it said Pecorino, that's the cheese.

00:54:44Yeah.

00:54:45And we now drink Pecorino regularly, because it's just a stunning wine.

00:54:47I'm so pleased you do.

00:54:48But why is it called Pecorino?

00:54:49Well, the story goes that it apparently is to do with the sheep, because I think Pecorino,

00:54:54I think, is Italian for sheep, is that correct?

00:54:55Is correct.

00:54:56Oh.

00:54:56And I think they used to go south and migrate the shepherds through these vineyards, and

00:54:59the legend has it that they were so delicious, the grapes, that the sheep couldn't resist

00:55:02them on the way through.

00:55:04And as it goes, this is a Pecorino Superiore, and a bit like I had my Macon Village, which

00:55:09villages, you know, if you add these words on, they just mean a slightly higher quality.

00:55:13So, Superiore, slightly higher degree of alcohol, lower yields, they treat it a bit

00:55:17more gloriously, and what you have is this luxuriant texture, but then this freshness,

00:55:21and that would contrast beautifully with the dish.

00:55:24I mean, this for me, it's like a, it's as pure as a crystal peach.

00:55:27It's just got all of that dazzling vitality.

00:55:29It's sherbet-y.

00:55:30It's sherbet-y, and there's so much life in it.

00:55:32You know, Italian grape varieties, they're brilliant, but Pecorino is one that belongs

00:55:35firmly on the map.

00:55:36This is in Abruzzo, this wonderful hilly area.

00:55:38It's a fantastic, wonderful, hidden gem of Italy.

00:55:43And it's superb value for money.

00:55:44Love it.

00:55:46Yeah, I like the sherbet-y vibrancy of it.

00:55:48Yeah.

00:55:49This one's a tenner, and it's Morrison's The Best Pecorino Abruzzo Superiore.

00:55:54How's my pronunciation, Roberta?

00:55:55It's just perfect.

00:55:56Forza Roberto.

00:55:57Are you happy with that, Roberta?

00:55:58It's fantastic.

00:55:59It would be great with a ball of pasta.

00:56:08I put it in my mouth and it feels all of my holes.

00:56:13I thought you were going to share my life.

00:56:15Oh, this is so delicious.

00:56:17Honestly, it's absolutely beautiful.

00:56:19Grazie mille, thank you so much.

00:56:20Really, really.

00:56:21Thank you guys.

00:56:22Right, let's take a trip to Provence now with Marcus Waring,

00:56:25and he's enjoying a spicy twist on the classic Mulfri.

00:56:35When it comes to seafood, it really doesn't have to cost the earth.

00:56:39And there's one cheaper, plentiful and sustainable ingredient

00:56:43that, when paired with potato,

00:56:45makes a dish that's probably as close as I'm going to get

00:56:48to fish and chips in France.

00:56:52Mulfrit.

00:56:54I've heard that local chef Guillaume,

00:56:56who's known in the region for turning everyday traditional recipes

00:57:00into modern dishes, has given this French classic

00:57:03his own Provencelle twist.

00:57:08Mulfrit.

00:57:09Mussels and French fries.

00:57:11Now, there's a classic.

00:57:12Yes.

00:57:13It's quite hard to beat a classic.

00:57:14What are you doing that's a little bit different?

00:57:17The idea was to combine all the savour of Mediterranean.

00:57:20Yes.

00:57:20The difference is with the mussels,

00:57:22we cook with sauce tomate and a lot of spices and meat.

00:57:25And you still have French fries?

00:57:26Yes, but it's not really French fries.

00:57:29Ah.

00:57:29A twist on French fries?

00:57:31Yes.

00:57:31You will see in the kitchen.

00:57:32Okay.

00:57:32Looking for it.

00:57:33Come on, let's go.

00:57:33Show me.

00:57:37I'll take my watch off.

00:57:39There we go.

00:57:40You can always see a chef's prepared.

00:57:42That looks great.

00:57:44Quite a lot of spice there.

00:57:45Arisa.

00:57:46Smoked paprika.

00:57:48Piment de spelet.

00:57:49Cumin.

00:57:51Thym.

00:57:52Rosemary.

00:57:52Mussels look really small.

00:57:54Yes.

00:57:55I choose this one because the meat is very big inside.

00:57:58What can I do?

00:58:00I don't know.

00:58:00If you can peel onions and I will do ham.

00:58:03Okay.

00:58:04Why not just do Mulfrit?

00:58:07Because I saw recipes to use this ham.

00:58:09You wanted to bring the ham into the dish?

00:58:11Because the Mulfrit is quite basic, isn't it?

00:58:14It's very simple.

00:58:15And this recipe, this recipe is also inspired by a friend who made this sauce with escargots.

00:58:22Yeah, I'm very happy that they were serving with mussels, yeah.

00:58:25I don't mind snails, but I prefer mussels.

00:58:28Well, I think we are ready to cook.

00:58:30Good to go.

00:58:31When we normally were cooking mussels, very, very hot pan, mussels go in, white wine, lid on, wait for them

00:58:38to open.

00:58:39Are you doing the same?

00:58:40Not at all.

00:58:41Okay.

00:58:41I didn't think you would.

00:58:42We will prepare the sauce, and at the end we will add the mussels.

00:58:47So, what's first?

00:58:49I start with olive oil.

00:58:50Okay.

00:58:51Everything's olive oil.

00:58:52Yes.

00:58:52Everywhere I go, it's olive oil.

00:58:54Onions first.

00:58:58And then you're going to put in the lardons and the garlic.

00:59:01Nice.

00:59:07Yes.

00:59:08Yes.

00:59:08Now we can smell the fat of the ham.

00:59:10Yeah.

00:59:11And in this recipe, it's very important.

00:59:16Next, Guillaume adds the minced pork, followed by his selection of herbs and spices.

00:59:25And now it changes completely.

00:59:27Now we are almost on the other side of the Mediterranean.

00:59:30Yeah.

00:59:32On the North African side.

00:59:34Yes.

00:59:34But...

00:59:35I like that.

00:59:37Mmm.

00:59:38Mmm.

00:59:39In goes tomato sauce, and the dish changes again, almost like an Italian ragu.

00:59:48I've never had mussels in a sauce like this.

00:59:50Can I taste?

00:59:51It's missing a last ingredient, bread scram.

00:59:54Very important to take the water in the sauce.

00:59:57So that when you cook the mussels, all the juice of the mussel dilutes the sauce.

01:00:01Exactly.

01:00:01That's it.

01:00:06Mmm.

01:00:07Strong.

01:00:10Yes.

01:00:12That's good, though.

01:00:13Yes.

01:00:13In a good way.

01:00:14And then get the pieces of the ham, and the pork as well.

01:00:17Oh, that's good.

01:00:18And for the finish, we will put the mussel.

01:00:21Okay.

01:00:23Maintenant, une minute.

01:00:24See?

01:00:25It's very fast.

01:00:25There are little, and it's already hot.

01:00:31And that's it.

01:00:32That's it?

01:00:33Yes.

01:00:34That smells incredible.

01:00:35Right, I can't wait to try that.

01:00:36But what about the chips?

01:00:37The chips?

01:00:38I'm not doing chips, are we?

01:00:40And that's the panis.

01:00:41That's the panis.

01:00:42Yes.

01:00:42Similar to polenta.

01:00:44Panis is made from chickpea flour, garlic and water.

01:00:48Now we cut like a french fries.

01:00:52Oh, whoa, whoa, whoa, whoa.

01:00:52French fries, they're not that thick.

01:00:54French fries are thin.

01:00:56That's what we call at home a door wedge.

01:00:58We put this in the door to stop it from closing.

01:01:02I'm just joking.

01:01:03The name of this cut is Pompon Neuf.

01:01:06Pompon Neuf, that's it.

01:01:07Yeah, big thick chips, thick chips.

01:01:08Is this classic, like this all over France or just in the region?

01:01:11From Marseille.

01:01:12And do they do different shapes in other areas of France?

01:01:14You can find Soca near Nice, Côte d'Azur, but it's flat like a crêpe.

01:01:19Ah.

01:01:21Just like the best chips back home, the panis is deep fried until golden and crispy.

01:01:27Wow, they look good.

01:01:28I know.

01:01:30Smell the spice.

01:01:32Beautiful.

01:01:34You've taken a classic and you've made it your own.

01:01:37All we need to do now is dive in.

01:01:41Yeah.

01:01:41There we go.

01:01:42One of those.

01:01:49Wow.

01:01:50Wow.

01:01:50It's delicious.

01:01:52It's really, really, really delicious.

01:01:55This is probably one of the best mussel dishes I've tasted.

01:01:58Oh, thank you.

01:01:58It's really, really good.

01:02:00And maybe, if I had come to your restaurant, I may have passed by this dish and thought,

01:02:05I'm not so sure about mussels.

01:02:07But I'm so pleased that I've come and tried it because it's absolutely incredible.

01:02:12In fact, if you start the washing up, I'll finish this dish off.

01:02:17And you leave this one with me.

01:02:31Do some washing up, Marcus.

01:02:32Don't be so lazy.

01:02:33Right.

01:02:34Enough of Marcus.

01:02:35Let's make some eggs.

01:02:36What are we doing?

01:02:36Happy Easter.

01:02:37Happy Easter.

01:02:41That was, like, diffused me.

01:02:43I know.

01:02:44OK, happy Easter.

01:02:45We are making...

01:02:46There's a viral egg.

01:02:48Eh?

01:02:48I know.

01:02:49A viral egg.

01:02:49That sounds wrong.

01:02:50An egg.

01:02:51So, chocolate egg.

01:02:51Right.

01:02:52And in each half, you've got a layer of something like caramel, then chocolate on top.

01:02:55So, when you break it, you've got this sandwiched layer of caramel between the egg.

01:02:58So, we're doing that and...

01:02:59What witchcraft is this?

01:03:01I know.

01:03:01It's very new.

01:03:02OK.

01:03:03And on top of that, we're going to turn it into a dessert.

01:03:05So, one egg makes two desserts.

01:03:06We're going to make a caramel shortbread dessert.

01:03:09So, to start, I've taken shop-bought chocolate eggs, real chocolate eggs, half them with a hot knife.

01:03:15So, I've a sharp knife, heat it up, slice it through so you've got half an egg.

01:03:18OK.

01:03:19OK.

01:03:19And I'm going to make a caramel.

01:03:20Now, this, I've stripped right back to make this so easy that you can make it today for Easter Day

01:03:25tomorrow.

01:03:26All right.

01:03:27So, don't be afraid of caramel, everybody.

01:03:28This is what we're making, right?

01:03:30That is what you're making.

01:03:31I'm going to take the moment.

01:03:31And they are heavy.

01:03:32They are full desserts.

01:03:34Ooh.

01:03:35Right.

01:03:35They are gorgeous.

01:03:36Beautiful and beautiful.

01:03:37Beautiful and beautiful.

01:03:38Beautiful and beautiful.

01:03:39Finally, a meal I don't have to blow.

01:03:41Right.

01:03:44Can we dig in, yeah?

01:03:45Yes, you can.

01:03:46Oh, OK.

01:03:48Wow.

01:03:48Right, tell us about the caramel.

01:03:49They're very noisy off there, aren't they?

01:03:53How am I going to tell you about the caramel?

01:03:55Ooh.

01:03:57That happened.

01:03:58Wow.

01:03:59Shall I tell...

01:04:00OK, we think we can last.

01:04:01Matthew, tell us about the caramel.

01:04:02Shall I tell you about the caramel?

01:04:03Mm.

01:04:03Right.

01:04:04If I said caramel, it isn't to me.

01:04:06It's really intimidating, isn't it?

01:04:07Yeah.

01:04:07Cooking sugar to the right temperature, to the right caramelisation.

01:04:10Mm-hm.

01:04:10This way, you do not need to cook the sugar.

01:04:12It is equal amounts of butter, light muscovata sugar, double cream in the pan.

01:04:17We're going to bring that to the simmer with a little bit of vanilla extract to give it a

01:04:21really lovely vanilla-y flavour.

01:04:22And all you do is bring that to the simmer.

01:04:25OK.

01:04:25Nothing else needs to be done because the natural caramel, molasses, in the sugar makes it taste

01:04:30taste of toffee.

01:04:31Why haven't we done that before?

01:04:32I don't know.

01:04:33I've kept it for special day today.

01:04:35Special people.

01:04:36Yeah, exactly.

01:04:37While I'm doing that, you're whisking the middle, aren't you?

01:04:40The cream filling.

01:04:41Mm-hm.

01:04:41Which is double cream, icing sugar to sweeten it.

01:04:44Yep.

01:04:45And then we're going to ripple chocolate through it.

01:04:48Now, before you do that...

01:04:49How is it, kids?

01:04:50This is the fluffiest, most delicious egg that has ever been laid.

01:04:54It is wonderful.

01:04:54Thank you very much.

01:04:55It's gorgeous.

01:04:56Well done, Paul.

01:04:57It's cracker.

01:04:57Make sure, though, once you've eaten the filling, you snap the eggs, you get the sandwich caramel

01:05:01between the...

01:05:02Oh, OK.

01:05:03We snap the eggs?

01:05:03It's the gift that...

01:05:04What?

01:05:06There's caramel.

01:05:07There's a layer of caramel in there.

01:05:08Oh, hang on.

01:05:09Is that caramel?

01:05:11Oh, I think I found a bit.

01:05:12Now, the caramel made on its own is too runny, and it wouldn't sit on the inside

01:05:16the egg, and I'll show you.

01:05:17So what I've done, I've mixed in to the caramel, some milk chocolate.

01:05:23The milk chocolate, when it sets, does this to the caramel.

01:05:26Look at this.

01:05:26Mmm.

01:05:27How gorgeous is that caramel?

01:05:29So what we do is we take a spoon...

01:05:32How much chocolate went in there?

01:05:34Sorry?

01:05:34How much chocolate went in there?

01:05:36About...

01:05:36In that whole recipe, only about 25 grams.

01:05:38OK.

01:05:39But when the chocolate sets, it's solid, so it firms the caramel up.

01:05:42So here's our half.

01:05:43Yeah.

01:05:43We take a spoon of the caramel, spread it around the inside of the egg.

01:05:48Mmm.

01:05:49So this sandwich is...

01:05:50There we go.

01:05:52Now we need to sandwich that between chocolate, so we're going to do your favourite, favourite

01:05:56thing.

01:05:57Tempering!

01:05:57Yeah.

01:05:58So you've got the milk chocolate to mix into the biscuit base.

01:06:01Right.

01:06:01Mmm.

01:06:02Now to temper the chocolate, no marble slabs here, all very, very straightforward.

01:06:06We're going to seed the chocolate, Matt.

01:06:08OK.

01:06:08You're going to ask me what seeding is.

01:06:10What seeding, Paul?

01:06:11Right.

01:06:11We've melted our milk chocolate over the bain-marie, pan of hot water, not boiling.

01:06:15Yeah.

01:06:16And we're going to add in solid chocolate to the melted chocolate.

01:06:19OK.

01:06:20Because this solid chocolate has the beta-5 crystals.

01:06:24That's all I'm saying.

01:06:25The beta-5 crystal.

01:06:25Mmm.

01:06:26Which is the tempering crystal, and it will seed the chocolate that I've melted.

01:06:29And then when it sets, it'll be nice and crisp.

01:06:32OK.

01:06:32So we mix that in.

01:06:33All we do is mix that chocolate.

01:06:35It's two-thirds to one-third.

01:06:37Right.

01:06:37You melt two-thirds of the chocolate, you keep one-third out, and you put that in solid,

01:06:41and mix it round.

01:06:41Then, Matt, what we do is take the chocolate, like this.

01:06:47We pour it over the caramel.

01:06:51Mmm.

01:06:52And you could do...

01:06:53Matt's going to cool it down.

01:06:54Yeah.

01:06:54And we just spin it round.

01:06:56You could do this with peanut butter, you know us, or a nut butter inside as well.

01:06:59Spin it round.

01:07:00No, I don't think I would.

01:07:01No?

01:07:01Just caramel?

01:07:02OK.

01:07:02And then pop that in the fridge.

01:07:04OK.

01:07:04And then that seals in the caramel layer.

01:07:08Have you got to the caramel layer?

01:07:09Yes!

01:07:10Inside?

01:07:11Yeah.

01:07:11We went digging, and we dug for victory and found glory.

01:07:14It's delicious.

01:07:14Found the caramel layer.

01:07:15Yes!

01:07:16We've got to the plate.

01:07:18Mmm.

01:07:19And Matt, you're going to ripple.

01:07:20So don't mix this in fully.

01:07:22We're making a chocolate ripple through our sweetened cream.

01:07:24So we've got this lovely texture and flavour of cream and chocolate.

01:07:28And you whisk the cream to soft peak.

01:07:30So just set.

01:07:32And then you're going to very lightly stir through the cream.

01:07:36Just until you get this lovely, lovely ripple.

01:07:39That's it.

01:07:40I know.

01:07:42It's very stopping.

01:07:42Stopping.

01:07:43So it looks very unmixed when it's meant to.

01:07:46So then...

01:07:46Where's my biscuit layer going?

01:07:47Oh, you've got your biscuit layer.

01:07:48Where is it?

01:07:49It's in front of you, man.

01:07:50Oh, thank you so much.

01:07:52Getting too excited, isn't it?

01:07:54Yeah.

01:07:54So the biscuit layer goes in.

01:07:55So this is shortbread, crushed up, chopped it in.

01:07:58This goes in our first egg.

01:07:59So as in all caramel shortbread, you have a biscuit layer at the bottom.

01:08:02We have got our caramel in there.

01:08:04Mm-hmm.

01:08:05And we put that in the bottom.

01:08:06You can put as much or as little as you like in.

01:08:08There we go.

01:08:08OK.

01:08:09So you don't need to let it set?

01:08:10You don't need to let it set because we're going to leave it to sit for a little while

01:08:14before we finish.

01:08:15So then...

01:08:15Are these just snacks to keep you busy?

01:08:17They're not.

01:08:17This is where you, Matt, are going to show everyone at home how artistic you can be.

01:08:22And you're going to decorate it so it looks like the very best Easter Sunday.

01:08:26So we pile this on.

01:08:28This is a treat.

01:08:29This is Easter Day dessert.

01:08:31I was going to say, you're not worried about calories here, are you?

01:08:32No, we're not.

01:08:32It's Easter Day.

01:08:33This is where chocolatiers and anyone in the chocolate industry, we are allowed to shine.

01:08:37We're allowed to use every calorie and every bit of everything going.

01:08:40Because it's Easter Day.

01:08:42Nice!

01:08:42Right, now you pile that in, let it sit just to set up.

01:08:46Little chocolate bunnies, mini eggs, sprinkles, anything to make it super, super Easter-y.

01:08:51I'm judging your decoration skills.

01:08:54Gorgeous.

01:08:55Why are chocolate eggs so expensive this year?

01:08:58What's going on?

01:08:58So, earlier, last year, the price of cacao reached around about $10,500 up a tonne.

01:09:0718 months before that, it was $2,500 a tonne.

01:09:10So all the chocolate, all the cacao bought last year, or when everything was being at the

01:09:15height of the price, is still expensive.

01:09:18So all the eggs were made with that chocolate.

01:09:20The price has now come down, so in six months' time we may, may see a lower price.

01:09:25However, chocolate is meant to be a treat.

01:09:28And for cocoa farmers to get paid well, we need to pay more for the cacao.

01:09:33Yeah, correct.

01:09:33But it is very, very expensive.

01:09:35You'll notice all Easter eggs this year are very, very expensive.

01:09:39Wow.

01:09:39This way, so what I've done is this way, take one egg and make two things.

01:09:42Yeah.

01:09:42Very good, and look what I've done.

01:09:44Look at that, everyone.

01:09:44You've been beheading bunnies, Matt, is what you've been doing.

01:09:48The headless bunnies are a little brutal.

01:09:51Well, I just, you know, I wanted to pack it out.

01:09:52It looks like you've beheaded them.

01:09:54We've got a nice shot at that, Tom.

01:09:56I love it.

01:09:56Forcing him to go for a swim.

01:09:57Before I eat it.

01:09:58Look at that.

01:09:59A collection of bunnies.

01:10:00No, it does look nice.

01:10:01I think that looks better than yours.

01:10:06That's the face of the disagreeing chocolatier.

01:10:10Can I eat this?

01:10:11You can't dig down or break, really smash through it.

01:10:13Yeah, I love it.

01:10:14You've got all the lures.

01:10:16How is it at the table?

01:10:18Fabulous.

01:10:18Have you enjoyed it?

01:10:19Love it.

01:10:19The contrast of textures.

01:10:21Yeah, with that wonderful fluffiness and then you hit the caramel layer and the biscuit.

01:10:25And then the crunchy.

01:10:26It's really nice.

01:10:27Oh, my word.

01:10:28It's nice, isn't it?

01:10:29You're running around the studio like a muppet.

01:10:31You sound really surprised.

01:10:32It was delicious.

01:10:33It was delicious.

01:10:34I don't know.

01:10:35It was really delicious.

01:10:37It was really delicious.

01:10:37Oh, Lord, it's pretty decadent, isn't it?

01:10:39Oh, yeah.

01:10:39Joel, is that your kind of thing?

01:10:41Oh, I mean, absolutely.

01:10:42I've got an absolute sweet tooth.

01:10:44You've spent a bit longer in the gym now, haven't you?

01:10:46Yeah, I know.

01:10:46That's the problem.

01:10:47And it's, like, for the start of the year, I stopped having sugar, because I was like,

01:10:54I need to stop, because I love it so much.

01:10:56But now, when I do have it, I'm just like...

01:10:59I'm going mad.

01:11:01Beaverish.

01:11:02So beautiful.

01:11:03Sugar monster.

01:11:04Yeah.

01:11:04As a reminder, you can find all of today's recipes at bbc.co.uk

01:11:08or scan the QR code below and it'll take you straight to today's dishes.

01:11:13Lovely.

01:11:13Love that.

01:11:14Thanks, yeah.

01:11:14Really rich, innit?

01:11:15It is full on.

01:11:17It is fun.

01:11:18Take it...

01:11:19Port?

01:11:20A glass of port with that.

01:11:21No, a glass of fizz.

01:11:22And then...

01:11:22A fizz, yeah.

01:11:23Or PX Sherry, even.

01:11:24Oh, really?

01:11:25Either of those would be lovely, though.

01:11:26A glass of bubbly or demi-sec.

01:11:28You can go for a sweet fizz.

01:11:30Moscato.

01:11:31I mean, look, you could go whichever way you please.

01:11:34Ribena.

01:11:34Anything, really.

01:11:35You could.

01:11:37Do you know what?

01:11:37The chocolate is so delicious.

01:11:39I don't think it needs anything else.

01:11:40I'm just putting it out there.

01:11:41All right, fine.

01:11:42I'm with you.

01:11:43Each to their own.

01:11:44Right, we're going to soon find out whether Joel will be tucking into either his food heaven

01:11:47or food hell.

01:11:47But first, Nigella's got a cure for those late night munchies.

01:11:57As much as I enjoy feeding other people, I never need company as an excuse to cook.

01:12:10If I get home late at night when I should have eaten an hour ago, there's only one thing

01:12:14for it.

01:12:15Griddled halloumi with sweet chilli sauce.

01:12:18I don't mean the sort of sauce you get out of a jar.

01:12:21But this is a homemade one which takes practically no time.

01:12:30For optimal heat, I take the seeds out of one of the chillies but leave them in the other

01:12:34two.

01:12:35Works for me.

01:12:41There is quite a fair bit of chilli here, but I want a fair bit of fire.

01:12:55Always a pleasure to get the pixie pan into play.

01:12:59Oh, I'm going to have fun taking my lenses out later.

01:13:08And I want sweet with my heat.

01:13:11some honey, not an extravagant amount.

01:13:22I've got honeyed sweetness and I've got fire, but what they and I need is a tangy spritz

01:13:28of sourness.

01:13:44And now, hobward bound.

01:13:48I'm staying put for a while because all I really need is to wait for this to come to

01:13:53a bubble and it's going to be fast in such a teeny pan.

01:14:00And as I said, I like a bit of brinkmanship here.

01:14:05Waiting to see how far up the foam can rise in the pan without boiling over.

01:14:14I'm going to lift it off the heat, or it'll go everywhere.

01:14:19The chillies have started to ooze their colour into the honey, giving it a rather 70s tangerine

01:14:25glow.

01:14:26And what this also means is that some of the heat from the chillies has infused the honey,

01:14:32which tempers the sweetness.

01:14:36The chillies have now softened and the sauce is done.

01:14:41That simple.

01:14:42I'm just going to sit it here so it cools slightly and let it thicken a bit.

01:14:47And now, I'm happy with the sweet heat, but there is something else I need.

01:14:55The searing saltiness of halloumi.

01:15:03Now, when it's in a cold block like this, it's just so much salt flavoured polystyrene.

01:15:10Not that I mind that.

01:15:12But the magic really happens when heat comes into play.

01:15:18It's the heat that transforms it, making the interior molten and chewy.

01:15:32You can hear why it's called squeaky cheese, or it is in my house.

01:15:44Is there any better sound?

01:15:46I think not.

01:16:00Armed and ready.

01:16:10I love the bronze bottling, especially when I know it means I'm going to have a lovely

01:16:15crisp skin enveloping all that chewiness within.

01:16:22Right.

01:16:30Bit of salad strewing.

01:16:36Now I can put these babies on their bed.

01:16:55I'm going to spoon these glossy lipstick red slices of chilli over each bit of halloumi.

01:17:07And the now hot, sharp, sweet honey.

01:17:17There's only one drawback to halloumi.

01:17:20It has to be eaten straight away.

01:17:26I'll try something new.

01:17:35Thanks, Nigella.

01:17:36Right, time to find out whether it's food heaven or food hell for Joel.

01:17:38So, Joel, it could be Mexican beef, which is heavenly.

01:17:42Or it could be hell, which was fish and artichokes.

01:17:46Ooh.

01:17:48So, Joel's fate is in his own hands, or his own mouth, actually.

01:17:52Now, Joel, in your research chat, you told us you think you have a pretty high tolerance

01:17:57to chilli.

01:17:59I'm starting to.

01:18:01I don't think I've got a very good tolerance to it, but now I'm 40, I'm starting to explore

01:18:06a bit more, never used to have chilli stuff, and now I'm starting to get better at chilli.

01:18:11Yeah.

01:18:12And I'm starting to regret that research.

01:18:14Yeah.

01:18:15Well, I think you should.

01:18:16So, we're about to put this to the test.

01:18:19Oh, no.

01:18:19Potentially sabotage the saboteur.

01:18:22So, as you can see, there are many chillies behind you on this table.

01:18:27Yes.

01:18:27And they range from a very mild jalapeno right through to a ghost pepper.

01:18:32And that range is something between 2,000 units for the jalapeno, all the way up to

01:18:38one million.

01:18:39One million.

01:18:40Is that on the Scoville scale?

01:18:42If you know your stuff.

01:18:43Right.

01:18:44To win your food heaven, you're going to have to take a bite of each chilli.

01:18:47If you get past the bird's eye point, have a look at Ollie Smith over there.

01:18:51He's holding a chilli-o-meter, or chilli-o-meter.

01:18:54Chilli-o-meter.

01:18:55If you get to there, you get heaven.

01:18:57You win your heaven.

01:18:57Okay.

01:18:58I was really excited about this.

01:19:00I thought this is a really fun thing to do.

01:19:02But I'm surrounded by chefs, and all of you seem like I shouldn't be doing this.

01:19:08Well, I think it's silly, but don't try this at home.

01:19:11Also, here's a glass of milk.

01:19:12Okay.

01:19:13If you reach for that, then you're out.

01:19:15Okay, I like this.

01:19:16Or you could just give it to a wandering cat.

01:19:18This is nice.

01:19:20Hang on, hang on.

01:19:21Aren't cats lactose intolerant?

01:19:23Yeah, they've also got thumbs, I've learnt.

01:19:25Yeah.

01:19:25So, set of facts, ladies and gentlemen, with Matt Hebert and Ollie Smith.

01:19:31Right, Joel, are you ready?

01:19:32As ready as I'll ever be.

01:19:33Okay.

01:19:34Prepare yourself.

01:19:35I'm bringing across the jalapeno.

01:19:39The jalapeno.

01:19:39Beat the heat, my friend.

01:19:41Okay.

01:19:42So, just a bite of it, that's fine.

01:19:43Yep.

01:19:43Okay, we're hovering.

01:19:44It's okay.

01:19:46You've got this, champ.

01:19:47We've trained for it.

01:19:48Come on.

01:19:51That's quite a big bite.

01:19:52Is that quite a big bite?

01:19:53I don't know.

01:19:54It's quite a big bite.

01:19:54No, it's not.

01:19:55It's fine.

01:19:55That feels good.

01:19:57Okay, yes.

01:19:58I think.

01:20:00Okay.

01:20:01Straight up on the chileometer.

01:20:03Are you keeping up?

01:20:04I am keeping up.

01:20:05I've got the score.

01:20:06This is fun game.

01:20:06We need a game show.

01:20:07Next is the Serrano.

01:20:09Serrano.

01:20:10This is a classic, isn't it?

01:20:12Yep.

01:20:12It's an absolute classic.

01:20:13Okay.

01:20:14Little nibbles on.

01:20:15All right.

01:20:18He's taking healthy bites.

01:20:19He's brave.

01:20:20He's very brave.

01:20:21Where are we looking on the chileometer, Ollie?

01:20:22We're looking on the chileometer, Ollie.

01:20:23We are going to move over to...

01:20:25It's warm.

01:20:26Yes.

01:20:27Oh.

01:20:27He's getting warm.

01:20:29It's warm.

01:20:29That was the Serrano.

01:20:30Okay.

01:20:31It's warm up there.

01:20:33Oh, we've got the mighty bird's eye, chilli.

01:20:36Oh.

01:20:36This is to play for your food heaven.

01:20:39Nice old chunk, Adam.

01:20:42Oh.

01:20:42Small and potent.

01:20:43It's very small.

01:20:44At home.

01:20:45Okay.

01:20:45Here we go.

01:20:47I'm very impressed.

01:20:49I'm hovering.

01:20:50I love you guys.

01:20:51All the schnapps in the back.

01:20:54This is like being back at Seth's school.

01:20:58We're so close.

01:20:59You are so close to your food heaven.

01:21:01Just look at it.

01:21:02Go for it.

01:21:02Oh, God.

01:21:04Go.

01:21:04Shoulders on it.

01:21:06Will you take a big bite?

01:21:07Feeling hot.

01:21:07Oh, gosh.

01:21:08That's hot.

01:21:09It's hot.

01:21:10It's got to be hot.

01:21:11It's hot.

01:21:12Oh.

01:21:13Look at him.

01:21:14Very good job, Dominic.

01:21:15Are we ready to continue?

01:21:17That's all that one.

01:21:18Shall we continue?

01:21:19Yeah.

01:21:19Let's continue.

01:21:20Wow.

01:21:21You could be in the heat on the chilli Anita.

01:21:24Let's.

01:21:25You've got your heaven.

01:21:26Do you want to go on to the scotch bonnet?

01:21:28Yeah.

01:21:28Ooh.

01:21:30That took me by surprise.

01:21:31Oh, we're leaving there.

01:21:32We're leaving there.

01:21:33Well done.

01:21:34We're going to go.

01:21:36Okay.

01:21:36Right, Paul.

01:21:37Let's cook.

01:21:38Okay.

01:21:39So, let's move this out the way.

01:21:41You won't be able to taste your heaven now.

01:21:44How's your mouth?

01:21:45It was better, actually.

01:21:46There was a real delay on that.

01:21:48There was a real delay on that.

01:21:49I appreciate you not making me go for the scotch bonnet.

01:21:53Well, they were being very nice to you.

01:21:55I would have made you.

01:21:56Right.

01:21:57If you could grate some cheese.

01:21:58And if you could crumble some cheese.

01:22:00Yep.

01:22:01I'm going to get on with the beef.

01:22:03So, beef brisket.

01:22:05Colour that up.

01:22:07Get a bit of colour on all sides.

01:22:08And then I'm going to basically chuck all that in.

01:22:10Really, really easy.

01:22:12So, we've got some smoky peppers.

01:22:14We've got some jalapenos, which you're now very familiar with.

01:22:17Oh, yeah.

01:22:18We've got ancho, chipotle, quite a lot of these.

01:22:21These are great.

01:22:22Usually, you'd rehydrate them, but they're going to be in there in stock for quite some time.

01:22:27So, don't need to do that.

01:22:29And then tomato, onion, that's about it, really.

01:22:34A lot of garlic.

01:22:36Right, Ollie.

01:22:37Yes.

01:22:37Mexican food, what are we drinking?

01:22:38Young, fruity, red Rioja is what you need with spicy Mexican food.

01:22:42Really?

01:22:42And this one is an absolute banger.

01:22:44It is Palacio de Primavera Tinto, ten quid in Waitrose.

01:22:48It comes from the warmest part of Rioja, down towards the Mediterranean.

01:22:51So, it gets a lot more sun, a lot more warmth, a lot more heat.

01:22:54The grapes is Tempranillo.

01:22:56They've only splashed it in oak for a couple of months, and then they've aged it a bit in bottle

01:22:59to soften it slightly, but it's just joyfully exuberant.

01:23:02This is a gold medal winner at the Decanting World Wine Awards, which, for a tenner, is an incredible result.

01:23:08I just love Rioja.

01:23:09But this one is a youthful one, right?

01:23:11Absolutely.

01:23:12The fruit.

01:23:12Yeah.

01:23:13Delish.

01:23:14It's got some flavour, hasn't it?

01:23:16It's absolutely delicious.

01:23:17Proper welly.

01:23:17Yeah, the winemaker is, by day, he makes the wine, but by night, he's the guitarist.

01:23:22He's a cape crusader?

01:23:23He's not a crusader.

01:23:25He's in a heavy metal rock band.

01:23:27He's a guitarist.

01:23:28Stop it.

01:23:29Yeah, real life.

01:23:29Yeah.

01:23:30So, we could say that this white Rioja rocks.

01:23:32You heard it here first.

01:23:33Yeah.

01:23:34Fantastic.

01:23:36I'd rather if he was a cape crusader.

01:23:38Well, he'd be welcome on Joel's show if he was, wouldn't he?

01:23:41That is true.

01:23:42That is true.

01:23:42Matt, do you want me to shut the coriander?

01:23:44Yeah, please.

01:23:45Joel, your tour is coming to an end.

01:23:49Yeah.

01:23:50Happy Idiot.

01:23:51It's been a tour all year.

01:23:53Yeah.

01:23:55It's great, man.

01:23:56It's doing the Palladium on the 24th of April.

01:24:00That's where the tour ends.

01:24:02Nice gig.

01:24:03Yeah.

01:24:03It's so good, man.

01:24:04I love this tour.

01:24:05It's been so, so fun.

01:24:06Everyone's really enjoyed it.

01:24:08So, I just love doing stand-up still.

01:24:10That's so nice to hear.

01:24:12It's just such a lovely thing to do.

01:24:13It really is.

01:24:14Like, you know, the variety of my life where I go from hosting a Masked Singer and Comic Relief

01:24:19and then go and do stand-up and I just, I think...

01:24:22How is it doing the Palladium?

01:24:24It's quite a special place.

01:24:26Yeah, it's beautiful.

01:24:26There's something about that venue.

01:24:28It's a really beautiful venue, especially for comedy.

01:24:31There's actually a lot of people, but because it's such an old venue, it feels so close.

01:24:35Uh-huh.

01:24:36And it's great.

01:24:38Do you keep your material the same every night?

01:24:40Or do you play, like, play in different...?

01:24:43Bit of Bob's, yeah.

01:24:44So, I have sort of a general show that I do, but I'll dip in and out of it and

01:24:48try and

01:24:48do it as different as I can each night.

01:24:50And, like, if anyone's seen my tours before, they're quite, they're big, they're quite show-like.

01:24:55There's lots of big set pieces and a big end and a, you know, again, super silly.

01:25:01Such fun.

01:25:01I like doing stupid, stupid bits of stuff.

01:25:04Yeah.

01:25:05It's very nice.

01:25:05How's the Mexican going?

01:25:07Um, thanks for asking.

01:25:09Um, it's, okay, this is, okay, so that ticks over for about, uh, it took a while actually.

01:25:14It's about sort of four hours or so.

01:25:16It's a beef brisket, uh, it's quite dense, uh, meat.

01:25:20Yeah.

01:25:20So, uh, then you shred it.

01:25:22Uh, shred it with all those juices so that it looks like that.

01:25:25And then we're gonna add some beans.

01:25:28The smell is incredible.

01:25:29It's nice, right?

01:25:30So easy.

01:25:31Uh, so we're gonna add some beans, we add the rice, uh, pre-cooked rice, and then it gets

01:25:36baked, uh, and then we're good to go.

01:25:38And, uh, what, what is it about Mexican food, then?

01:25:41I don't know, actually.

01:25:43Yeah, uh, yeah, I have actually been to Mexico.

01:25:44I did a travel show with my friend Nishkuma, and, uh, we, it was beautiful.

01:25:50Like, it's absolutely amazing.

01:25:52It's mad when you go to the, go to the actual countries of this food that you really love,

01:25:56and you're, like, so much fresher, and there's something beautiful about it.

01:25:59But, um, I don't really know what I love about it.

01:26:00Like, it feels like everything on a menu of a Mexican restaurant.

01:26:04It's the same foods, but just packaged in different ways.

01:26:08Do you know what I mean?

01:26:09Lots of texture.

01:26:10It's like enchiladas, and then it got burritos, and you got other, it's, it's just, I love it.

01:26:14What was a travel show?

01:26:15That was, that was a nice travel show.

01:26:16Yeah, it was great.

01:26:17It's Joel and Nish versus the world, it's called.

01:26:19I don't know where you can find it now, but it's, uh...

01:26:20Ooh, okay.

01:26:21But basically, you go around the world to various different places, and, uh, I would do, um,

01:26:26sort of the, it's like the fittest tribes in the world we would go to.

01:26:30And, uh, so, in Mexico, I ran a ultramarathon with these amazing long-distance runners.

01:26:36You did?

01:26:37Yeah, yeah.

01:26:38And they shortened it for me, because they usually run over 100 miles.

01:26:42Really easy, they do it in, like, sandals, they're incredible.

01:26:44What?

01:26:45And, uh, they shortened it for me.

01:26:47We ran 30 miles.

01:26:4930?

01:26:50Yeah.

01:26:50That's loads.

01:26:51Crazy.

01:26:51And they just did it in, like, it was like, I got to the start line, and they were all,

01:26:54they were, like, 60-year-old men in jeans and t-shirts.

01:26:58Wow.

01:26:59And I was like, oh, I'm gonna be fine here.

01:27:01And they were lapping me.

01:27:02Wow.

01:27:03They were unbelievable.

01:27:03Did you train?

01:27:05I did, I sort of like running anyway, but it was, uh, but that's different.

01:27:09It was up and down, like, ravines and mountains.

01:27:12Oh, Lord.

01:27:13They were, honestly, on that show, we met some of the most incredible people.

01:27:17And had some of the most amazing foods.

01:27:20It was, uh...

01:27:21What an amazing experience.

01:27:22It was incredible.

01:27:23We had this, in Mexico, they had this thing where we would grind up some paste, and it

01:27:28was some oil, and they put it in this bottle.

01:27:31And, uh, they said, I'll have this as energy.

01:27:33And I was like, oh, okay.

01:27:34And they gave it to me as a bottle, and I downed the whole thing, and they were like,

01:27:38no, no, no, no, no, no, no.

01:27:39I must have had, like, about this much of it.

01:27:40No.

01:27:41And they were like, little bit, little bit, little bit.

01:27:43I was like, oh, well, it's in there now.

01:27:45The next day, I...

01:27:47I had to run an ultramarathon.

01:27:50Wow.

01:27:51It was, it was...

01:27:52It wasn't pretty.

01:27:54Yeah.

01:27:54There was a lot of going behind bushes on that 30 mile run.

01:27:57Gosh.

01:27:57Wow.

01:27:58But it's, uh...

01:27:58What was in the drink?

01:28:00I don't know.

01:28:01I don't know.

01:28:02Oh, all right.

01:28:03You know what?

01:28:04I should probably ask.

01:28:04Yeah, you should.

01:28:07Probably ask.

01:28:08Just check.

01:28:08Rather than just, yeah, I'll have it.

01:28:09Yeah, yeah, yeah, yeah.

01:28:10That's the thing I'd do.

01:28:11Look at this.

01:28:11Right, okay, so that gets...

01:28:13Let's move that aside.

01:28:13That's, uh...

01:28:14So then it all gets mixed up.

01:28:16Then over the cheese, a little bit of coriander through that, and then it goes back into the oven or

01:28:21under a grill to get all nice and kind of bubbly and hot throughout.

01:28:24And then finish off with the pickled, uh, pickled chillies.

01:28:27Pretty much it.

01:28:29Smells amazing.

01:28:31Mmm.

01:28:31Can you taste it?

01:28:33Absolutely not.

01:28:34My throat is...

01:28:35My throat is...

01:28:36Seared.

01:28:37My throat is...

01:28:38I love how you throw yourself headlong into things.

01:28:40Yeah.

01:28:41Like, will you eat this chilli?

01:28:42Yeah, I'll eat it all.

01:28:43Yeah.

01:28:43Will you drink this drink?

01:28:44Yeah, I'll have it all.

01:28:44What's in it?

01:28:46That's my general vibe.

01:28:48Do you want to go on Saturday Kitchen?

01:28:50Yes.

01:28:51What is it?

01:28:51What's involved?

01:28:52Yeah, exactly.

01:28:53Anyway, all right for you?

01:28:55Yeah, absolutely.

01:28:56You tuck into that.

01:28:57Absolutely love it.

01:28:58Uh, thanks for that.

01:28:59Thank you, everyone.

01:29:00Thank you, everyone.

01:29:01Happy Easter.

01:29:02That's all for us today on Saturday Kitchen.

01:29:04Thanks to Paul, Jeremy, Roberta, Ollie, and of course, Joel.

01:29:07All the recipes from the studio are on the website, bbc.co.uk for Saturday Kitchen.

01:29:11I've got an Easter edition of Best Bites for you tomorrow morning, full of delicious

01:29:14treats, and I'll be back here live next week with John Chantrasak, Nicholas Ekstedt,

01:29:19Thomasina Myers, and Jack Savaretti.

01:29:22Enjoy the rest of your weekend.

01:29:23Happy Easter.

01:29:24Bye for now.

01:29:24Happy Easter.

01:29:25Happy Easter.

01:29:28Happy Easter.

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